Cabaret Cuisine by Linh
The Adelaide Cabaret Festival treats all your senses, from the sights and sounds of the wonderful artists during performances, to the taste, smell and feel of the food stalls. Throughout the festival, crowds of hungry cabaret-lovers dined on local fare including something enchanting. For the first time, Churroz, the enchanting Spanish doughnut, made an appearance at the Cabaret Festival and has won over some fans with a sweet-tooth for sugary-chocolate-caramel dough sticks.
I bought a tub of Tempting Churros – there were three in a serve, topped with chocolate sauce and drizzled with caramel sauce, served hot. The churros tasted better than the ones I ate during my trip to Melbourne.
For seafood lovers, Squid Inc., provides the juiciest squids and calamari rings flavoured with lemon pepper, garlic, salt and pepper. The food comes in a cardboard cone, with a choice of sauces including tartare, tomato, barbecue and chilli as extra flavour or for dipping. I poured mine onto a plate for easy access and quick consumption.
On my final night of the Cabaret Festival, I could not resist some Indian delights, so I headed for Beyond India. The menu consisted of some favourite Indian fare, both meat and vegetarian. I had the Mixed Vegetable Korma, with white steamed rice and large papadum. The delicious meal tasted spicy, tangy and savoury all at once and was very filling.
The seating at the dining area varied from plastic round tables for up to four people, to a cosy and intimate lounge setting with a fire stand to keep the winter chills away. I snared a spot on one of the soft, comfortable, red and gold-striped seats near the coffee table. Hopefully, the lounge setting will return for the next Cabaret festival, as it proved a popular meeting spot for cabaret audiences having post-show drinks and interval snacks between shows.
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