Only a very few recognize food as the high adventure it really is. The excitement of discovery of a rare spice in a shop. The adrenalin rush while alive, moving scorpion on a stick is about to be deep-fried and served. An everlasting dilemma about the contents of that dish you had.
Are you one of those people? Is food an adventure and discovery to you? Our Growing Edge is all about that. About achieving a food related challenge that you have meaning to do (or redo). This month I will be your host and I can’t wait to see all of your new food discoveries.
Then, add your links via the InLinkz widget at the bottom of this post.
As for me, I’m gonna share one of my food adventures.
It was a beautiful last winter in Estonia. And I finally got the chance to meet Liina, whom I already new for years through her blog davahtaresidence. What foodies do when they meet is eat, so upon her suggestion we went out of town to Oko Resto in Kaberneeme.
It’s about 30 minutes bu a car, but the trip is definitely worth it. Little fishing village was lovely even all frozen and covered in ice. You could see how beautiful sitting on the restaurant’s terrace would be in the summer. I do hope I’ll make it there again on the good weather.
Remember how I once said that Estonian food is bland and bad? Well, as the time passes it is turning out to be quite the opposite. What we had at Oko Resto was beyond being different and creative. It was also fabulously delicious. I highly recommend this place.
I’m gonna start with the
herring lamprey. Surprise, surprise, kind-of-raw-gelatinous-fish was delicious!
Baltic herring & ravioli – onion marmalade, burned butter, cheese-fennel raviolis. Æbleskivers in a way. Very nice.
Very interesting plating Lots of fresh dill, bread, potato inside salt shell and eel (closeup on the first photo of the post).
Now this maybe looks like a cigar, but is actually meat wrapped in wine leaves, with edible ash.
Very chocolate cake with ice cream, raw cocoa and some Lego fruit jellies
And the star of our meal – ant hill! A cheesecake ball with berry sauce, covered in cocoa. It does resemble the ant hill and the branches are edible and delicious. It’s deep-fried parsley dipped in cocoa. Very delicate and fragile. At the bottom of the hill, raw cocoa and rock candy scattered around.
And the ants! Big, deep-fried ants, glued to the bowl with some cream cheese. They were surprisingly tasty. And crunchy