Day 38: Bar de Tapas

A busy day today, kicking off with a wine lecture. We started with an Irishman representing Wine Australia who had us tasting a sparkling Jacobs Creek Rose at 10.15am. After a much needed coffee break he was joined by a charming guy from Hunters in Marlborough, New Zealand (who was in fact an Australian). Whenever someone raised their hand to ask him a question, he invited it by simply saying "hello", which endeared me to him enormously. It got better, since he afforded us the pleasure of tasting this year's Sauvignon Blanc, which was wonderfully dry and crisp with a long lingering finish. His Pinot Noir (2006) wasn't far behind, and was definitely the best so far.

At times it felt like the morning was losing its thread. Whilst tasting the Heartland Dolcetto Lagrein (now my stock drinking wine in the cottage and the source of much self satisfaction when I realised we would be tasting it) we inexplicably began discussing the pros and cons of carbon offset schemes (?). Thankfully someone asked a question about wine which, though welcome at the time, could possibly have prevented the conversation developing further and perhaps solving some pressing world issues. The Middle East perhaps? Given more time, I am sure we would have arrived there eventually.

My lunchtime was marred by duties. Thankfully afternoon demo was an interesting one - tapas. Plenty of outsiders were drawn in for this and had parted with their €70 or whatever it is at the door. Cooking in demo today was our favourite instructor. He has a clear passion for Spanish food betrayed by his accent when pronouncing dishes like huevos estrellados con chorizo (sausage, egg and chips to you and I). It was a good demo, with lots of fresh ideas. Highlights for me were simple things. Almendras con pimenton are dry roasted Marcona almonds mixed with a little olive oil, smoked paprika and salt then returned to the oven for a couple of minutes. Deceptively simple I would say. The marinade for black olives also took me by surprise - garlic and vinegar one would expect, paprika maybe, but the pinch of cumin and the orange rind somehow made an enormous difference. You should try it.

There was, as there often is, a flip side to this. The demo was great, but it made me sad too; because I can't think of tapas without thinking of MoVida, my favourite restaurant in Melbourne. I have been to Melbourne a couple of times and stuck around for five months on the last occasion. I love it. Simple really. My first visit to MoVida was on the last day of my first trip to Australia, and it will always have a special place in my heart. Braised beef cheek. Cuttlefish salad. Shark in burnt butter. I am salivating and reminiscing. I'm not supposed to be thinking about the future this week, but I can't help it. Sooner or later I will have to go back.

After demo, and another fisting by the hand of duties, a few of us embark on a little technique practice for Friday's exam. My main focus is jointing a chicken, which passes relatively incident free, although I get annoyed as my friends tell me how it should be done and I, naturally, disagree. We segment oranges, fillet fish, make omelettes. We pick through recipes looking for examples of herb usage. Epazote. Savory. Sweet Cicely. Lovage. I can't think of too many uses for lovage off the top of my head, but what a wonderful word nonetheless.

I become increasingly irritable and short tempered as the evening progresses. Then I realise why. It is nearly 10pm. I walked through the door of the school at 9am. That was thirteen hours ago for God's sake. Thirteen hours of food, seasoned with a little nostalgia and confusion. I need a beer. Four of us, let's call them MS, KJ, EP and I, head to the Goalpost for a quick tipple. I eventually make it home, find time to scribble this shit and delay the inevitable. In half an hour's time I will be lying in bed, thinking of the walk across Fitzroy Gardens, along Flinders Street, turning into Hosier Lane, admiring the graffiti and wondering what earth moving specials will be on the menu today at MoVida, Bar de Tapas y Vino.