FROM THE SAMBA TO THE ZUMBO!

Carmen Miranda

Croquembouche

Paris-Brest

Adriano Zumbo

To Rio I did go!  I’m still recuperating; sorely in need of sleep.

I went wild. I did the Samba, and then bam! Without much persuasion, I danced the Bamba; quickly followed by the Salsa!  What a blast! I thought I might’ve run across Barry Manilow at Copacabana, but I didn’t.  However, Lola, the showgirl, with yellow feathers in her hair and a dress cut down to there was at Copacabana. In that dress she was impossible to miss... the show-off!  

Lola, the showgirl tried to compete with me by doing her Merengue and Cha-Cha, but she didn’t dance a chance once I swung into my Carioca .  The Gold Medals were mine! My name was on all of them. 

The Silver Medals went to the Girl from Ipanema for her expertise in the Bossa Nova. After Flying Down to Rio, Carmen Miranda received the Bronze for the event in which we both competed.

  

Just before the competition fruit fell from Carmen’s flamboyant cornucopian headwear. She slipped on a banana.  If she’d not sprained her ankle I‘ve no doubt she would’ve won the Gold.  

That Night in Rio was fantastic. Carmen, The Lady in the Tutti Fruit Hat was in fine form – Chica Chica Boom Chic! (I guess it’s only we of enduring vintage who have a clue to what I’m talking about)! 

To clarify...I enjoyed watching the Rio Olympics; the ups; the downs. I ignored any curtains of negativity that some felt the need to draw \across Rio and The Games.  

Good on you, Rio!

And watch The Games, I did – as much as was physically possible.  I’m sorry it’s all over. So interested, intrigued and dedicated I was now it’s all over, I feel as if something is missing in my life.  

The Olympians allowed me to share many, many memorable moments in their lives.  I smiled; I laughed; I shed tears; I felt the competitors’ disappointment; empathised when mistakes were made; when hearts were broken.   I cheered for the winners and for those who didn’t cross the line first, second or third.  Other than for the cheats and the liars, I cheered for them all.  

I enjoyed the Opening and Closing Ceremonies. So many emotions were on display - joy, pride, hopeful anticipation and happiness. 

Wouldn't it be wonderful if humans were like that all the time, every day; every moment of our lives?  Humans joining together in happy celebration.- joined as one; respectful of each other and the lives of others - instead of forming together in armies/groups/forces fighting, killing and maiming; instead of being controlled/motivated by hate, greed, envy and violence. Wouldn't it be wonderful if we all could live in happy, colourful, peaceful harmony....at all times – forever more?

I've loved watching the gymnastic events at Rio, both men and women's...but I think the best of all has been the brilliant Rhythmic Gymnastics! I sat enthralled throughout their performances. They took my breath away!  They were absolutely wonderful – fluid, skilful and graceful! So much focus is put on other events/competitors, but the talented young women who perform in the group rhythmic gymnastics are superb - stunning!

Yes...I’m sad The Olympics are over; and not embarrassed to admit to it.  I know not everyone feels as I do about The Olympics...but that’s okay...each to our own.  In this little household, between the walls of this little cabin, I’m in charge of the remote controls, the TV and my various recording devices.  (Shhh....don’t tell Remy and Shama)!

Who knows? I’m getting older – I may not be around in four years time to experience the excitement again...I made the most of the Rio Games.

Some hearts may have been fractured, but spirits weren’t. ..et deinceps sursum – onwards and upwards.

Now that the thrills at Rio have come to an end and the Samba has ceased, Zumbo has stepped into the frame. Adriano Zumbo, that is.  He’s sure to take us on a merry dance with his elaborate, decadent desserts, as will those attempting to match his prowess in the new TV show – “Zumbo’s Just Desserts”.  Aussie time, the show starts tonight.  I, for one, will be watching.. 

It has been said, often, that chef-patissier Zumbo reinvented the Croquembouche in Australia during Season One of “MasterChef” in 2009.  However, I was introduced to the spectacular Croquembouche a few years prior – back in 1975 when I worked part-time at night in Brisbane’s French-style restaurant - “Scaramouche”.  And a great restaurant it was.  “Scaramouche”, from its opening in 1975, soon became one of Brisbane’s most popular restaurants, if not the most popular.

Many of the delicious, decadent desserts presented at the restaurant were prepared by the patissiers at “The Eiffel Tower”; a French patissiere in Brunswick Street, Fortitude Valley. 

The towering creation, the Croquembouche, was a popular item on the dessert menu, as was Paris-Brest, another indecently, delicious French choux pastry and a praline-flavoured cream dessert.

The only time I’ve made a Croquembouche was when I cooked at Gympie’s Gunabul Restaurant-Function House in the late 90s-early 2000s – before I moved here to Tamborine Mountain. 

A friend from long ago – from my childhood and teenage years (we’d grown up living around the corner from each other) - asked me if I’d make one of the fanciful high-rise structures as a special treat for her son. Said son was heading off to study at Oxford University (steering clear of Inspector Morse while there).

His mother, my friend, was hosting a special bon voyage dinner for her Oxford-bound son. She wanted a Croquembouche to be the evening’s main event - apart from her son.

Once I took some smelling salts to recover from the shock, I stood up to the challenge.

Fortunately, my Croquembouche remained upright, too; until, that is, the zealous, delighted diners attacked the crème patissiere-filled profiteroles all bound with spun threads of caramel/toffee! 

The things one does for friends; and the enjoyment gained therefrom - even if accompanied by a few whispered-to-self-out-of-earshot mumbles!   I guess that’s what friends are for.....

Corn Salsa: Brush 2 corn cobs with x-virgin olive oil; barbecue on low to med-heat, 20-30mins. Cut off kernels; mix with 1tbs x-virgin olive oil, juice of 1 lime, a large handful of coriander; finish off with 75-100g crumbled feta cheese.

Grape Salsa: Chop 2c red, seedless grapes; cut 1 small Roma tomato into small chunks. Mix together with 2 diagonally sliced 2 shallots, 1/3c chopped red onion, 1tbs red wine vinegar and pinch of salt.  Add chopped coriander, if desired. Chill before serving.

Spicy Banana Salsa: Combine 1 large red capsicum, chopped, 1 seeded, finely chopped jalapeño, 4 shallots, chopped, 1 eschallot, finely chopped, 1tbs fresh ginger, grated, 1tbs brown sugar and 2tsp olive oil in bowl. Chop 2 firm bananas into bite-sized pieces. Place in a separate bowl. Pour lime juice over bananas; toss to coat. Add bananas to rest of ingredients; season to taste; serve within an hour with corn chips.

Caramel Banana Meringue Pie (not Merengue, the dance); Pre-heat oven 200C. In pan, heat 2tbs brown sugar until it begins to bubble; add 2 medium ripe bananas, chopped; stir until well coated. Divide between 4 small ramekins. Custard: Heat 4tbs white sugar in a heavy-bottomed small pan until it melts and turns golden. Add most of 300ml milk; stir over low heat to dissolve the caramel.  Mix 2 egg yolk (reserve whites), 1tsp vanilla and 2tsp cornflour with the remaining milk; add to the caramelised milk. Heat gently until thickened; then spoon over bananas in ramekins. Set aside. Meringue; beat egg whites until soft peaks form; gradually add 3tbs caster sugar, one spoonful at a time. Beat until meringue is thick and glossy. Gently add 2tbs finely chopped walnuts (optional).  Spoon over custard layer; spread well. Bake 15mins until golden.  Enjoy hot or cold. It’ll dance on your tongue!