Sometimes food is swoon-worthy.
You know what I mean.
Your teeth sink into a dish and the minute the food reaches your tastebuds you see shooting stars. Your pulse quickens, and you forget your name. The conversation fades away, the lights dim and the world is reduced to the food in your mouth.
Every sense — sight, sound, hearing, taste, smell — is focused only on your object of desire.
You breathe deeply, savouring the exquisite fleetingness of culinary bliss. You nod slowly and thoughtfully, all at once grateful and humbled. And you lick your lips, whimpering just a little.
It’s a bit like falling in love.
Now readers of my last post will know that I recently visited Dubai and enjoyed high tea at Raffles there. One of the sandwiches was a rolled white bread sandwich with a quail egg, a baby sprig of asparagus and a dash of truffle oil. The combination was so sublime I couldn’t contain a spontaneous groan of pleasure and I immediately noted it down in my ‘Things to Cook’ list on my Ipad.
The other day while shopping at the Adelaide Central Market I spotted some quail eggs.
