The dish I am preparing for the Food Fair is a ‘French Apple Tart’ (tarte aux pommes), derived from the ‘Tarte Normande’. This is a shortcrust pastry-based showcase of in-season granny smith apples, with a sweet glaze. It originated in Normandy as a traditional 19th century recipe, and a key feature is the rustic appearance of this dessert. The original recipe is unique to Normandy; however, the recipe has since been globally altered to be made without the inclusion of a custard layer, and this is known as the ‘French Apple Tart’.

This dish has a very simple recipe to follow, so I found the baking experience rather therapeutic. The placement of apple slices as decoration allows creativity to flourish. The only challenge this dish presents is difficulty in creating a Low FODMAP alternative. Apples are quite high in fructose, so you could possibly use different fruits, yet that would slightly defeat the purpose of the dish.

I made the servings slightly smaller than the recipe recommends, so that more people could taste the dish, rather than getting full on it. This is in line with the modern French way of eating dessert, enough to savour, but not too much to be sick of it. The dish has a lovely brown tone and shiny glaze which is rather appealing.
At the food fair, my platter was emptied very fast, and a-lot of people were kindly complimentary about the presentation of my tarts!

The Food Fair itself was a wonderful experience, to share and enjoy each-other’s amazing cooking efforts.

(Feature image of my dish, taken by me)
(Research from: https://www.monpetitfour.com/french-apple-tart-recipe/)

My allocated foodscape is Brunswick Street, North of Johnston Street. Located in Melbourne’s first non-CBD suburb, Fitzroy, this section of street is central to housing and full of diverse eateries. The foodscape hosts all sorts of nodes ranging from traditional to modern, Italian to Vietnamese, bars and formal dining. The street has a relaxed feeling, with many people enjoying a sunny day of reading menus and strolling post meal.

This street in particular echoes the journey of my ancestors, and their settlement in Australia from Greece, as in the 1950s, the state government encouraged immigrants to move into Fitzroy and change it from dangerous and industrial to welcoming and family orientated. The particular food nodes that promote authenticity and family culture, are reminiscent of the experiences I’ve had with my own family gatherings, where we share food, take pride in our ingredients and are overjoyed to shed light on traditional recipes.

Before taking the subject ‘A taste of Europe’, and physically experiencing the foodscape, I was expecting a more predictable array of food nodes and the stories behind them. It is comforting to see that many eateries are genuinely in business to serve the community and build a sense of belonging, rather than just hoping to make money off of the public. My eyes have truly been opened to the history and diversity of Melbourne’s foodscape more broadly. It is exciting to see that as we move into a technological era, cookbooks and traditions about the way we cook and eat are still relevant and held close to heart for many foodies. Whilst many eateries are shifting to accommodate for dietary issues such as veganism and the Low FODMAP diet, they are commonly doing so without fragmenting culinary history.

(Featured image taken by author at Mario’s Cafe, Brunswick Street)

Melbourne is renowned for its authentic Italian food. We have a huge range of restaurants, cafes and bars that embody the varying regions of Italy and provide traditional experiences for all to share and enjoy. However, being unable to absorb fructose makes it difficult to navigate the Italian food scene without becoming unwell. The key to Low FODMAP eating is keeping dishes simple, which is why I have chosen to discuss the foundational Italian dish of Chicken Cacciatore. As Originating in Central Italy in the Renaissance period, the name translates to chicken in ‘the style of the hunter’, meaning it is rough, basic and hearty. It involves chicken and mirepoix that is cooked and braised in a simple tomato broth with herbs. The simplicity and nourishing qualities of this dish draw similarities with ‘la Olla podrida’, described by Lara Anderson, as both of these dishes create unity and common ground. This dish highlights the quintessential components of Italian cuisine, such as richness, flavour, produce, nostalgia and soul. On a post I used as research, the chef states that “Italy wasn’t an overly rich country in the 17 and 1800’s.  A lot of the classic Italian foods you’ll hear about and eat today are simple peasant foods”.

This dish is eaten in a family setting and should be made with love. I’ve been blessed with the opportunity to share a homemade version of this dish in Melbourne, and when connected with storytelling and companionship, it becomes a true soul food as the authenticity comes with tradition and nostalgia.

Authentic chicken cacciatore recipe: https://www.billyparisi.com/chicken-cacciatore-recipe/

(Image taken from referenced recipe above)