I regularly incorporate fresh fennel into my home cooking repertoire and consciously seek it out on restaurant menus. It has a fresh, aniseed flavour, firm texture and versatility that is so appealing, whether shaved in to a salad, sautéed with butter and French beans or simmered with fresh tomatoes to form a popular pasta sauce for my little ones. 

Last night my husband I ordered a salad of fennel, endive and parmigiano reggiano dressed with balsamic vinegar, as one of the five courses we each enjoyed at the LA restaurant of Osteria Mozza, on Melrose Avenue. The Australian Gourmet Traveller had steered me in the right direction with their review of this hip eatery as part of their “LA Confidential” special earlier in the year. The food was impressive, the staff were an encyclopaedia of information about specific ingredients (particularly handy when there are food allergies involved) and the decor designed to enhance an overall relaxed dining experience. The bitterness of the endive was balanced by the sweet-liquorice flavour of the crisp fennel and touch of sharp parmesan. 

An easy salad to replicate at home by shaving fresh fennel, and layering with purple tinged endive leaves, topped with thin slices of parmigiano. A light drizzle of olive oil, balsamic, grind of black pepper and salt and a salad starter is ready to serve! Perfect for the Australian climate. 

Actually on this point of mood enhancing interiors, I found the subdued lighting to be pleasing and relaxing on the eyes as I felt myself sink into the upholstered banquet seating with a satisfactory sigh. However I can imagine ABC Radio 702’s Richard Glover flinching at the thought of eating in yet another restaurant where he struggles to read the menu. He wrote about this very topic in his book, George Clooney’s Haircut with more than a couple of groans and grumbles. Well, here’s a solution and one that I witnessed first hand from a nearby diner of roughly the same age group as Mr Glover. This gentleman was clearly struggling to see read the selection of delicious dishes on offer so he whipped out his i-Pad and used the screen light to illuminate his menu. Never before have I seen this take place in a Sydney restaurant. But then again, this was a scene in LA and I guess nothing should surprise me there.