Hey guys I'm Julia from This Model Eats A Lot.
And you remember this young chap!
- Yeah I'm Angy, for those who have forgotten me.
I was around for season one of This Model Eats A Lot.
- We forgot you, everyone forgot you Angy!
- That's the way it goes is it?
- Used to it! (laughs)
I must say, I've missed being mean to you
- I haven't.
So it's been fine for the past couple of years.
- What have you been up to?
Started - taken over two of my own cafes
so I'm on the other side of the camera
serving the food
instead of just tasting it.
- Unlucky you!
- Yeah, it's a hard life.
- We're at Camus.
Camus is a French-Algerian
restaurant and it's the only one in
Melbourne which is quite cool.
The chef is called Pierre Khodja
and he actually comes from a Michelin star background
so the foundation is French cooking
and then he's taken inspiration from his mother's
roots
which are Algerian.
I think what he's done is just given
different varieties of Algerian food
so his own interpretations of Algerian food.
- The spices that we use in Algerian cooking
not too dissimilar to what we're used to with Indian and Middle Eastern cuisine.
Nothing to be scared about.
- Yeah, nothing to be scared of.
I'm expecting a lot of big flavors
like star anise, cinnamon, turmeric.
So what we have here is two-way sardines
kofta style as well as fillets.
- It's got some really interesting aromas
normally sardines, the smell is overpowering
but I actually really want to eat this.
(smells) - yeah, I definitely do want to eat this!
(tastes)
- That kofta packs a punch doesn't it?
- That kofta... that sardine
has INFUSED into the kofta!
- And it's got a punch of heat at the end
of the bite
that hits you in the back of the throat.
Not too powerful, but just enough
to let you know it's there.
I reckon sardines get a bad rap
but if they were cooked like this all the time
I'd be eating it 24/7.
Not very fishy, that fillet
doesn't taste very fishy at all.
You just get the flavour of the marinade
and the sauce underneath
just a slight seafood taste.
- Ok, Camus signature dish.
Slow-cooked goat with cinnamon, fresh apricots on top
and almonds.
- There are some pretty interesting
flavors in the dish
I want to see your reaction.
- Ok, I'm going to dig in.
- Go, go.
Oh, take the best bit! So mean Angy.
(tastes)
Too hot for you?
- I think I need a moment.
Absolutely brilliant.
Melt in your mouth, brilliant.
- There's a hit of sourness at the end!
- Not stringy or chewy like goat can be sometimes.
- I think I've had some pretty bad goat as a kid.
so I've always been really scared of it.
I don't think it was a protein
that people really knew how to cook back then.
- Yeah, normally goat's very gamey
and that sweetness that comes though from the apricot
it takes away that gamey
flavor doesn't it?
- I chewed 10 times max to digest that!
- And it's not overly fatty either, like with lamb.
The problem with lamb sometimes is that
it is too fatty and needs to be fatty
to keep that tenderness about it.
(mouths while eating) Oh, yum!
- Angy you lucky duck, you had first bite!
- Yeah, this souffle's amazing!
If you love turkish delight
you will absolutely go nuts over this souffle.
It's got that real rich rose taste through it
and it's not too sweet
like a lot of Turkish Delight can be.
You get all those nice rose-based flavours.
(tastes, makes face)
- That is nuts.
That is hands-down top 5 dessert I have ever tried in my life.
- It's pretty good.
- Do you know what?
The texture is just like... (thinking)
- Like a cloud.
- It is literally like a cloud in your mouth!
- I wanna dig into this halwa ice-cream.
Halwa is spun sugar but with cardamom
and pistachio and stuff.
The baklava's a bit different isn't it?
Normally baklava is dripping in sugar syrup
and it's a bit like, "Oh, should I?"
and then five minutes later you're like "Why did I do that?"
- I never have baklava.
I'm very sensitive to overly sweet dishes
that's why I generally never have Indian sweets as well.
But this is very -
- It's very balanced.
You get the essential ingredients of the baklava
without it being drenched in that sugar syrup
that makes it so heavy.
- I think dish of the day was
the last one, the dessert.
Because it really was unique in terms of flavour and texture.
- I like when dishes do that
when it's flavours that you know but represented in a different form.
We all know that Turkish delight is that burst of rosewater
and it's also like a chewy, jelly
type of dish that not all people like the texture of
but if you like souffle you're going to love this.
- Exactly.
- And halwa represented as an ice-cream.
For mine? The goat.
- Oh, really?
- The goat is the way to go.
It just melted in your mouth
you had that sour, sweetness from the apricots
those intense spices of cardamom, cinnamon
all the stuff that I've grown up with.
- Thankyou so much Camus for having us.
Everyone get down here and try it out.
It's definitely worth the hype, I think.
- Yeah, I'm definitely going to be back.
Well thanks again Angy, for being on the show with me.
We're going to see you on another episode, aren't we?
- Yeah, very soon.
Keeping tight-lipped about that for now.
- Thankyou so much for watching guys
if you like the series don't forget to subscribe.
Have a great week
and don't forget to eat a lot!
(wink)
