Quality food without trying

We’ve been quite spoiled for food and drink the last few days here in the Adelaide area. Without even really trying that hard, we’ve had delicious and fresh Australian, Malaysian, Argentinian, fish and chips, and of course, wine. All the vegetables and fruits were brimming with richness and flavor. We had a tasting menu with a wine pairing last night (the latter of which we almost never do because of how expensive it is in the U.S.) that I loved every bite of. We even had a flat white today from a random coffee shop in the Barossa Valley that Chris marveled over while drinking. “Ugh, I’m going to miss having good food without trying hard when we go back home,” he grumbled on our drive back to Adelaide.

He’s kind of right. You could rarely just pass by a random Malaysian hole-in-the-wall back in New York and just trust that the food was good without looking up reviews.This place we stopped by on a whim made its roti dough from scratch every single morning, and while we just stopped in to grab a snack, a queue quickly formed after we sat down, proving how popular and delicious the place was to locals. Back home, you also couldn’t stop in for a coffee at a discreet coffee shop and just assume that the coffee quality was high. Even after we finished our shared flat white, the creaminess and well-roundedness of the coffee still lingered on my tongue. I enjoyed it for the time that it lasted.

Whenever we are here, I always tend to eat more bread. I rarely eat much bread back home because I just don’t really care for it that much as a food group. I’d much rather have rice or noodles. Bread in the U.S. is the same as with most food; you have to know the company and the brand in order to trust that it will be tasty. Here, any random grocery store or market will have delicious and fresh multigrain bread that would be amazing as toast or a part of a sandwich. Maybe it’s just higher quality wheat, lesser sugar, and higher freshness here.

 

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