Today - Mr Wolf, a pizza restaurant in Inkerman Street St Kilda.
But so much more than just a pizza joint.
It welcomes children and casts no frowny looks towards crumbs on the ground. And believe me, with little children, that attitude is worth its weight. They (generally) play wonderful jazz. Their pizzas are interesting and yet sufficiently authentic that I can imagine picking up a square in the Piazza Navona. Their grissini is divine. As are the marinated olives. The windows look out onto the street where we can see a blur of grimy, stylish pedestrians (take your pick).
And look at this wallpaper. I know I know, tree wallpaper is ubiquitous. But Mr Wolf did it 8 years ago.
I love the feeling of sitting in a forest. And I have a thing for birch trees. Perhaps to Swedes they are not particularly interesting, but to me, they evoke Peter and the Wolf and goblins, and elves, and picnics and hiking in the gentle sunshine.
And how I would love to own this LP - narrated by Boris Karloff himself. I can feel the wolf sniffing behind me as I type.
Anyway, perhaps the birch tree wallpaper thing is no longer a trend but becoming a permanent classic. To demonstrate, a quick purview threw up these examples which are readily available:
And if these are not realistic enough for you, what about a photographic wall mural complete with dappled light and patches of tufted emerald grass?
I suppose the real question about this type of wallpaper is where would you use it? A bathroom? I have seen it in kitchens in the backsplash \ splashback. Or maybe in a dining room?
On to today's recipes:
Pizza Dough (this recipe is from one of Karen Martini's cookbooks. I know it is pretty much what they use as she owns the restaurant)
400 g plain flour
110 g fine semolina
2 tsp table salt
1.5 cups warm water (375 ml)
3 table spoons olive oil
2 teaspoons (ie 7 grams) dried yeast
Combine flour, salt and semolina in the bowl of an electric mixer with dough hook. Mix water oil an dyeast in small bowl and stir to dissolve. Pour water mixture into flour and mix at low speed untl combined then on high speed for10 minutes until dough is smooth and elsatic but wet and sticky. Place dough in oiled bowl cover with plastic wrap and rest in warm place for 20 minutes. (Makes 4 pizza bases). Make sure you roll roll very thin.
I just list the toppings here - you can combine in anyway but remember, do as the Romans do: not too much topping.
Roasted cubes of eggplant
Roasted garlic, mashed.
Ricotta, in small chunks
Fior di latte, sliced thinly
I can't recall all the ingredients but it is incredible. There is roasted caulflower, parsley, sliced green chilli and slices of Italian pork sausage of some sort. This is on a cheesy base only (not tomato). Fantastic.
(Images (1) Mr Wolf (3) Cole & Son (4) Flockedwallpaper.co.uk(5) Graham & Brown (6) Wallpapermurals.co.uk (7) maraquita.com)