Curds of Prey

When I was a kid, my mother was seen as an adventurous (and fabulous – still is) cook because she used garlic. This was the 1970s in suburban Sydney and while everyone went to an Italian restaurant for a “big night out” and every suburb had a Chinese takeaway (our two were called Happiness Inn and Foo Du), we were still finding our foodie legs.

Now, Australia is a foodie paradise – those Chinese and Italian places sit shoulder to shoulder with Thai, Turkish, Lebanese and a slew of other cuisines.

On my recent trip to Melbourne I ate my way around the city, but also had the opportunity to try buffalo curd at Cumulus Inc

Cracked wheat and freekeh salad, preserved lemon, barberries

Cracked wheat and freekeh salad, preserved lemon, barberries

Buffalo traditional and nutritious dairy product prepared from buffalo milk and it is popular throughout south Asian countries such as India, Pakistan, Sri Lanka and Nepal. Buffalo milk is traditionally better than cow milk for curd due to its higher fat content making a thicker curd. Mostly clay pots are used as packaging material for Buffalo curd.

In Australia, this curd seems to be the new, hip ingredient popping up in menus across the country. Cumulous served theirs with freekah and cracked wheat, a creamy counterpoint to the preserved lemons.

To think, in the 1970s, Australia’s idea of gourmet food was sweet and sour chicken!

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