MONA – A must visit.

WOW!

The Museum of New and Old Art. (MONA)

A visit to MONA is now a must on any bucket list.

Situated not far from the centre of HOBART, this extraordinary museum is a short ferry ride up the Derwent River or a brief car ride to Berriedale, a village-like suburb on the Derwent.

I was in Launceston hanging around with not much to do while His Nibs went to a conference. A friend and I decided to drive the hire car to see MONA, which had only been opened a matter of weeks, and was already receiving rave reviews.  A two-hour jaunt on a very good road through spectacular countryside, saw Margaret and I arrive without once getting lost (a minor miracle).

Whatever I was expecting it was not that which confronted me upon arrival. It takes a lot to make me so gobsmacked that I am unable to speak at all, much less coherently, but MONA succeeded.

On an isthmus jutting out into the river and in the middle of a picturesque vineyard, is a building you cannot see. The entire museum appears to be underground.  The ground floor entrance is like walking into the Doctor’s TARDIS where you are greeted by any number of staff willing to walk, talk and guide you through what you will see over the next few hours.Bottom Level Gallery

The Museum is free, as is the i-pod like audio device, named O, you are given upon entering. It doesn’t matter where you are in the museum there is a GPS tracking device within your O locating your position and up-dating the on-screen information about the exhibits you see around you. Not only does O have information about all the exhibits it also has audio interviews with the relevant artists. I personally could have done without the artists’ interviews, and wished for more of the gossip behind the exhibits; I know I’m a philistine! I have yet to hear an artist bang on about his own work and not put me to sleep, yet they can be so interesting when talking about another artist’s work. WEIRD!

At the risk of sounding churlish, I also would have appreciated the labelling of exhibits with their title and the artist’s name as I subsequently lost my hand written notes of the works I especially liked.

With your O in your hot little hand you take a lift or walk down the easily managed staircase to the bottom floor. The space you walk into is huge and breathtakingly beautiful.  The museum’s sheer size is somewhat overwhelming and on one side is a hewn sandstone wall, a natural feature that dominates the museum. A waterfall spelling out words – simultaneously enchanting and bloody clever – falls down one section of the sandstone enriching the natural spectacle.

The wine bar on the bottom level is a very pleasant way to start your visit. You have a choice of antique chairs or lounges on which to sit while tasting the locally produced wines and gazing in wonder at the scale of this privately funded project.

If this building does not win major architectural and design awards there is no justice in the world!

The exhibits are from the private collection of the extraordinarily generous philanthropist, David Walsh, whose vision and tenacity to get this museum off the ground has resulted in a world class venue. The exhibits are eclectic – from ancient archeological artifacts to pornography that is confronting and will seriously offend some people.  I’m not sure that a video of a man taking a dump is art, however, it may be of intrinsic artistic value to someone-else. In my meanderings through the pornographic section I followed three little old ladies who kept tut-tutting but didn’t cut short their stay in this section, giving it a thorough going over. As they left they were overheard to say ‘that it takes all sorts, … wasn’t the building fabulous,… and where do we find the Nolans?’

All artistic forms, periods and mediums are represented. The visitor is encouraged to be engaged by what they see and participate in assessing the exhibits which you can do through your O device. This museum is without the ‘normal’ theme unless having fun and forcing you to be engaged counts as a theme. Certainly it is a philosophy that other museums and galleries might do well to consider.

There are very good eateries dotted throughout the whole complex; but they are inadequate in size and number. I think the museum has seriously underestimated the number of people who will visit.

As there was a very long queue at the nice looking museum bistro with an interesting range of edibles on show and a good menu, Margaret and I decided to go looking for alternatives on site. We found it in a bar overlooking the vineyard and the Derwent. It had a very limited menu but that didn’t matter a jot because you can create your own anti-pasta platter from the range they have on offer, which we did.

Prosciutto, smoked ham, local brie and kalamata olives, freshly baked sour dough bread and the richest and fruitiest olive oil I’ve tasted in a long while made up our lunch. Margaret had a local white wine (pinot gris) and I had a very, very good coffee. PERFECT! 

Replete, we returned to Launceston and our very curious, and subsequently envious, spouses and friends.

This is a definite must return – worth the airfare and accommodation costs of a weekend (preferably a long weekend). I would like to share the experience with His Nibs and also have more time to meander through this remarkable building with its interesting and varied exhibits.

A serious raspberry as well as a fruity howler to QANTAS who are reducing the number of direct flights to Hobart. Shame on you!

For more information on MONA you can visit their website and the link is:   http://mona.net.au/

 

 

ENJOY.      J.

 

What do you mean you can’t make Irish Coffee – give me a break!

RECIPE

IRISH COFFEE

There is a plethora of Irish Coffee recipes in cyber space and I strongly suggest you get onto one in particular. There is a bloke called Jim Slaughter on the ineedcoffee site who claims he makes the best Irish Coffee in the world. My husband would agree. Jim Slaughter’s recipe differs from most other recipes.

He uses brown sugar, not white or coffee sugar crystals; decent Irish whiskey, not just any old whiskey, which he flames for a few seconds thereby altering the flavour, and the cream is not that stuff you get out of a can, but is heavy cream beaten to the same consistency as thick custard. He also adds white sugar to the cream.  You could think about alternatives such as vanilla extract or cinnamon sugar – the latter alternatives are my suggestions, which Mr Slaughter may find insupportable, however, they are yummy.

Pay him a visit – his link as is follows:

http://www.ineedcoffee.com/00/irish/

Enjoy. J

A BLOGGIN ROOKIE

This is my first entry on my first blog. They say you can’t teach an old dog new tricks and I am here to prove them right. But as I have a deep tendre for all things Don Quixote I have decided to brave this new world.

All things important start and end up in my kitchen. Decisions of monumental import to our family are made while peeling potatoes, washing up, roasting vegetables or deciding what dinner service I am going to use for guests who haven’t dined with us before.

The kitchen is and has always been the geopolitical centre of our family’s existence. While watching my grandmother make shortbread to die for, I was initiated into the world of politics, sport, business, trivia, politics (did I mention politics), word play, history and gossip (especially political gossip).  God did we love gossip! My grandmother was a shocker.

There was a magazine cover on our fridge for eons which in very bold type only had the words, “WHAT US?   GOSSIP?  NEVER!”  –  just the words, nothing else.

But we always came back to and for the food. For me food is the legitimate excuse for the on going and noisy interaction that has gone on in our family from generation to generation. Discussion is more a political discourse and a political debate is more a parliamentary division. But there is always the food. The wine. The laughter.

RECIPE

for

MUSHROOMS in RED WINE and CHOCOLATE SAUCE.

Can you imagine a Europe without chocolate? What a miserable joint it must have been. Then the Spanish discovered South America. Define discovered as meaning plundered, pillaged, raped thereby establishing a healthy, geopolitical, cultural pursuit continuing to this day. But apart from the golden horde the object of unquestioned public benefit introduced to Europe was – CHOCOLATE.

The Spanish (bless their cotton sox – for it was genuinely the only thing they introduced of real worth to the rest of the world apart from paella and hunky professional tennis players, and I am not so sure about the paella) for a long time saw chocolate just as a rich spice and so they added it to their main course dishes. I don’t know whether it was the Spanish who then added sugar and butter to the bloody stuff to become the forerunner to Nestle and Cadbury or not but they shall be forever remembered for adding chocolate to main dishes of chicken and rabbit.  – INSPIRED GENIUS.

I now go one step further and add chocolate to any main dish or its associated sauce containing red wine. It turns a reasonably competently cooked meal into the realms of the divine and all because of 50-70gms of dark unsweetened chocolate. MAGIC!

It is not that everything suddenly tastes chocolaty – it doesn’t. I am not sure what happens really.  All I know is that dishes and sauces are suddenly richer in texture as well as flavour.

So with no apologies to the wonderful French for my faffing around with their boeuf bourguignon or anything else in red wine sauce because they really should have thought of adding chocolate themselves – here is a very simple recipe for mushrooms in red wine and chocolate sauce and is heaven on a stick when coupled with a simple char seared piece of  eye-filet.

INGREDIENTS:

30gms unsalted Butter *

250gms of any kind of mushroom or a mix of mushrooms that take your fancy

1 cup of red wine

½ cup of stock

5-10 gms unsweetened dark chocolate. (Get the button things they are easier to throw into any kind of dish you are preparing and they melt more quickly).

Parsley

Combine the wine and stock into a saucepan, bring to the boil and then simmer for approximately 10 minutes so that it is reduced. Meanwhile melt the butter in a pan and when the butter has almost melted add the mushrooms. Unlike me (as I am always rushing and late), don’t overcrowd the pan with all the mushrooms at once or they won’t brown and cook evenly.

Add the reduced wine stuff to the mushrooms with some seasoning and stir. And the very last step at the end of the process – add the chocolate. As it melts the chocolate should thicken the sauce. You don’t want the chocolate to cook, just melt and be mixed through the sauce. If the sauce isn’t thick enough for your taste then add some small cubes of cold butter to finish off the thickening process.

Garnish with chopped fresh parsley.

*(Don’t give me any malarkey about not cooking with butter. I love cooking with olive oil but when it comes to browning, adding flavour and thickening sauces nothing compares with butter. If you must be politically correct then by all means use oil but add a small nob of unsalted butter to it so the food can get a little bit of an even break. The question must then be asked if you feel the need to cook only with oil when you should be cooking with butter in certain instances, why are you reading a recipe about adding chocolate to a dish?)

ENJOY.

To finish off the meal and yourself have an Irish coffee.

J.