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• Kathmandu Kitchen Restaurant
  This might owe much to Indian cuisine but, while there are similarities, it is a Nepalese-Tibetan combination. It says so on the menu, the difference being that while the Tibetan staple is a dough made from barley flour – tsampa – and noodles, the Nepalese staples are rice and lentils, or dahl. The Nepalese also closely follow the cuisine of the neighbouring India’s north which means dishes are flavoursome rather than extremely hot, softly spiced although it is always possible to have chilli added. There is a note on the menu explaining that in Nepal and Tibet the preparation of food is carried out with deep respect, gratitude and thanks not only for the ingredients, but to everyone involved in the production of a meal from rice grower to chef. It is a sincere message, as is the salutation, “Namaste.” THE AMBIENCE A comfortable and unpretentious seaside restaurant with artefacts reminiscent of Shankar’s homeland, including prayer drums, flags and masks, along with pictures of local Mt Warning and several books. The walls are red and yellow, the tables have red cloths with black velvet place mats and candles, and the chairs are comfortable. There is also protected dining out on the sidewalk. THE SERVICE Service is overseen by Karen, who is a most pleasant host, and is carried out by a young and friendly staff. Karen is familiar with all of the dishes and can always point a new diner in the right direction. It says much for the restaurant that it is as regularly filled with diners prepared to travel past their Gold Coast comfort zone as it is with locals. THE FOOD Heat is not as important as flavour in Nepalese-Tibetan cooking and dishes are offered to individual taste – mild, medium or hot. Medium enables the full flavour of ingredients to be enjoyed and as with Indian cuisine, heat can always be added to a dish if required. There are many similarities with Indian dishes – naan breads, butter chicken, korma and dhal as prevalent here as on any Indian menu. Plain sherpa naan is great for using with the fingers to enjoy curries or as part of a platter of three Nepalese dips, while garlic or herb naan are tasty alternatives along with a chilli cheese herb variety. The mixed entree for two at $18.55 is a popular choice offering a selection of four entrees – Nepalese samosas, which are vegetable curry puffs; crunchy vegetarian Tibetan spring rolls; sekuwa, marinated and chargrilled tandoori lamb; and momo.
• White Jade Restaurant
  One of the most enjoyable things about foraging is the way in which it compels a greater awareness of one's surroundings - the need to slow down, pause and look. My walk (run) to the station each morning plots a dishevelled and hastily coordinated line towards town - it's only as the dust starts to settle in the evening and I make my way home that I spot what I've missed. Lime, sweet chestnut, ash, elder, common mallow, dandelion - last week I found clumps of wild fennel just a couple of hundred yards from our front door. Bit of a poor show that they're marooned in a central reservation on the A331. Open quotationSpotting poisonous plants can provide clues to finding edible onesClose quotation It goes without saying that a major aspect of foraging is identifying not just what to eat, but what to avoid. It'll be a long while until I explore certain plants in the umbellifer family; wild chervil's uncanny resemblance to a dangerous cousin is a little too close for comfort. There'd be few complaints from the family if I stirred a handful of finely chopped hemlock into a herby risotto, mostly due to the fact that we'd have expired at various points around the dining room. That said, spotting poisonous plants can provide clues to finding edible ones; foxgloves like soil with a higher PH, acidity loving sustenance may well be nearby.

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