Daily Archives: March 20, 2012

Casa Italica: Out with the old, in with the new …

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Despite being fond of Casa Italica, it’s not been a frequent haunt for us – much like the rest of Williamstown.

I am surprised, then, when in the neighbourhood to discover the place has been gutted and a major building operation is underway.

However, the two young builder blokes I talk to assure me Casa Italica will still be present when the works are completed.

There’s apartments being built – and a carpark to service them.

And the Casa Italica space looks like it’ll be a whole lot more roomy and expansive.

This is pretty exciting, as the previous configuration was a little on the pokey side, and was perhaps even hampering the sort of service and products and eats they were of a mind to offer … in a neighbourhood in which such expansion will surely be a winner.

The perfect meal …

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1. Cucumber, tomato, red onion, red capsicum, salt, freshly ground black pepper, oregano, olive oil, red wine vinegar, kalamata olives (stone in), feta cheese.

2. Finely chopped garlic, salt, finely chopped cucumber, yogurt.

3. Pita bread.

Sometime I make far more than enough so there’s plenty left for the next day’s work lunch or dinner.

I’m sure the nutritional value is shot by then and, of course, it’s not fresh.

But you know what?

Often it tastes better.

Same scenario works with a mixed Italian salad.

I’ve been told that white cheeses – feta, mozzarella, ricotta and so on – are less fatty than the yellow ones.

Nevertheless, I usually order low-fat feta.

Sourced usually from Sims or our local IGA, I notice no decrease in flavour.

Sad to say, this one – from Coles in Williamstown – was flavourless.

Altona Beach Market

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Altona Beach Market, Pier St and Logan Reserve, every Tuesday.

It’s other business that has brought me to the Altona Beach shopping precinct, so it astounds that I walk right into the middle of a market – on a Tuesday of all days.

But here it is, stretching up and down Pier St and into some of the park places nearer the beach.

It surprises as much to learn it’s been going – every Tuesday – for five years.

Truth to tell, though, business is far from brisk, despite the beautiful sunny Indian summer weather.

Chris tells me his performance skills, which he utilises in the promotion and sales of his sooper dooper chopping and slicing contraption, are well honed.

But, today at least, he laments the total lack of an audience.

Other stallholders I talk to grumble good-naturedly about too much wind and too few customers.

By 1.30pm, several are already packing up well ahead of the advertised closing time.