tag:blogger.com,1999:blog-68069336754253028262024-03-20T06:17:56.155+11:00Bianca's Food Catwalk - Sydney Food and Fashion BlogRestaurant reviews, occasional recipes and the occasional fashion post from a Sydney designer who loves food.Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-6806933675425302826.post-52470534737061248012014-06-01T20:47:00.003+10:002014-06-02T18:19:12.969+10:00Rockpool - 11 Bridge Street, CBD<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Hi everyone. Haven't blogged since Valentines! And since then, there was another occasion, my birthday in May. Taking this opportunity I decided I wanted to go to Rockpool. A Sydney institution of 25 years. It has moved from the premises of George Street to now a heritage listed building with a big dark presence. Through the large archway double doors I am instantly transported to an old school upmarket dining room with a masculine feel to it. Service as soon as you step in is slick and friendly.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As my husband and I sat with the menus we are asked if we would like to have a look at the Champagne trolley . . . umm yes please! The Champagne man wheeled the trolley over and gave us his rundown on all the bottles on offer. I choose carefully from all the beautifully recited descriptions of each.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The dinner menu consists of 8 small bites, the you can choose if you want 1, 2 or 3 more courses. We decided to share 1/2 a dozen of the Sydney Rock oysters a special of the night plus a smallish meal and then have a larger dish as a main each.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Oysters and champagne was the perfect way to start that I forgot to take a pic of them. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Chargrilled prawn with shiso and nam prik, and on the right tempura prawn with daikon and soy. I didn't take a photo of the prawn being grilled at the table on a tiny clay grill with the special flavoured smoke billowing into the dark atmospere. I can't remember what was creating the smoke though. The prawn was ok, had a strong grill flavour, I was worried it wouldn't be cooked enough as it only had about 2 minutes on the grill. . .</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Chicken wings with egg butter and konbu butter. These were so tasty, the chicken was crisp and the butters, wow, they packed a punch so creamy and "buttery", lucky there were only two wings I could've eaten more but then wouldn't have had room for the rest of the meal.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The pork slider was unusual in this setting, as you know, this would be more at home at the The Carrington than here. Anyway I was looking forward to this flavour combo; pork belly, chicken parfait and chilli on a rice roll. It was 3 lady like mouthfuls of happiness! The rich parfait mixed with the soft pork was on the money. Can I have this as a normal sized burger please?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Spanner crab with scallop mousse and steamed bun, although it wasn't really a steam bun, more like a small square of white toast. The mousse was scallopy, nice and light. Again I could have had a bigger portion of this to taste more of the seafood.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Chirashi of sushi of tuna, trumpeter and squid. Deconstructed sushi at it's best. All the little bits that I can't remember added so much to each mouthful. The edible flowers making it ever so pretty and the best looking dish of the night. Loved the shell dish!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Snapper with clams and parsley butter. Perfectly cooked piece of snapper. Combined with some mini clams it was a clean, subtle flavoured, refined dish.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Honey and spelt bread served with Rockpool butter and fresh ricotta. The red sauce on top of the ricotta was tomatoey, but really subtle. The butter by far was the spread of choice, it was so light and fluffy, that little bit on the dish was not enough. I could've spread all that on one piece of bread alone!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This was our small share dish - Sterling caviar with soft poached egg, crispy potato and allemande sauce. Allemande is based on one of the French five basic sauces, Veloute, but made thicker with eggs. This was a pretty rich dish, and lucky we shared as I was getting full and mains were yet to come. The caviar was not of the pop variety, but still the balls of saltiness were delicious and went perfectly with the egg and crispy spud.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pigeon with strange flavour sauce. I can't really remember what the waiter said when I asked what the strange flavour sauce consisted of, but it had Szechuan pepper and five spice in there somewhere. The pigeon is served pink, so be warned. I was sceptical as I usually only have pigeon the Cantonese way which is crispy skinned and usually dry. Eating it like this was different, I would've preferred it to be cooked a bit more. They encouraged you to eat with your hands, which I did, but I still felt a bit funny in the posh environment of the place holding the leg and ripping the meat off it with my teeth!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My husband had the braised beef cheek sukiyaki with winter melon, gem lettuce and tendon. This was strong flavoured and really really good. I had food envy. Definitely better than my pigeon. The beef was soft, the tendon, gelatinous and all tied in with the not too sweet sauce. I really like the use of cheap Chinese ingredients in this modern twist. I guess that's what Neil Perry has made his name from.</span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I was too full for a proper dessert, which was fine as you still get the famous Date tart as the petit four with the pre dessert of yoghurt sorbet with vanilla, white pepper, grapefruit and thyme honey granola. An interesting mix but just what we needed to end on a sweet note.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I thoroughly enjoyed my experience at this 3 hatted restaurant and was not let down after having wanted to dine here for over 10 years. All the food had significant and memorable flavours and there was no dish that was a thumbs down. I definitely recommend Rockpool for a special occasion.</span></div>
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<a href="http://www.urbanspoon.com/r/70/751892/restaurant/The-Rocks/Rockpool-Sydney"><img alt="Rockpool on Urbanspoon" src="http://www.urbanspoon.com/b/link/751892/biglink.gif" style="border: currentColor; height: 146px; width: 200px;" /></a>Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com0tag:blogger.com,1999:blog-6806933675425302826.post-40166274955927690582014-02-15T17:24:00.002+11:002014-02-15T17:24:21.682+11:00The Apollo - 44 Macleay Street, Potts Point<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Ahh Valentines Day, the day to show your loved one how much you love them and shower them with gifts so everyone else can see how much they are loved. Yeah right. This day is an excuse to go out for dinner, stuff the roses! I just wanted to go to a nice restaurant and eat a nice meal with my husband. So I took the liberty to book a restaurant (yes how romantic "I" booked it) I have been meaning to go to since it opened a few years ago as, Greek cuisine would remind us of our honeymoon.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The Apollo is a restaurant that serves Greek food in Australia in a modern way, put simply. Using ingredients that are in season in Oz but go well with Greek staples like octopus and lamb.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To start off with we had the grilled octopus with cucumber, oregano and some thin potato chips, $26. The octopus had a great charred flavour and the cucumber soaked up all the juices, very tasty. We said we could have had a plate each.</span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Next up we had the rabbit salad with charred radicchio and manouri cheese, $33. This was a yummy salad, lots of rabbit meat. I was trying to come up with an adjective that differentiated it from chicken. I couldn't really. It's just very similar to chicken. The dressing added the saltiness along with the shaved cheese, a bit creamy which balanced out the sight bitterness of the raddichio.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Then we had the fried okra with mint and vinegar, $12. I only ever had okra once Egyptian style in more of a stew so I decided to give it a go as a side to the main. Okra is kind of like a seedy, less meaty zucchini I guess. The vinegar and mint went really with it.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">And the pièce de resistance! The oven baked lamb shoulder with lemon and greek yoghurt, $38. Oh my how I love this dish, anywhere in the world! The generous piece of meat was cooked perfectly with the crispy bits on top and the melt in mouth fat under the skin. With a squeeze of lemon and the yummy thick yoghurt peppered with cucumber each mouthful was insanely delicious.</span> <br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I highly recommend you try The Apollo. Great service and food. Lots more I could try on the menu. Thank you to the waiter who chased us up the street to give my husbands bag back when we left without it!</span></div>
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<a href="http://www.urbanspoon.com/r/70/1650060/restaurant/Sydney/Potts-Point/The-Apollo-Elizabeth-Bay"><img alt="The Apollo on Urbanspoon" src="http://www.urbanspoon.com/b/link/1650060/biglink.gif" style="border: currentColor; height: 146px; width: 200px;" /></a>Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com0tag:blogger.com,1999:blog-6806933675425302826.post-88359886161244745502014-02-09T18:26:00.000+11:002014-02-09T18:36:30.516+11:00Wooden Whisk - Shop 8, 38-46 Albany Street, St Leonards<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">To find a café where you can book I think is quite rare. So when Wooden Whisk took my booking for a Saturday brunch I was well surprised especially for 5 adults and 2 kids. This is definitely a kid friendly café as they have a play corner with toys, which is hard to come by in Sydney. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It's a cute cafe, with coffee bean scales as the main tables centre piece, cool herringbone wall tiles and bench style seating around the walls of this café which is under a big office building. It was pretty busy despite the eerie weekend CBD feel in this part of St Leonards.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The menu has great choices from "Organic maple crunch granola" to "Croque Monseur" to good old "Eggs Benedict". Swift service and coffee wasn't too bad either, which to you coffee </span><span class="spell"><span style="font-family: Arial, Helvetica, sans-serif;">aficionados out there, they use Single Origin Roasters blend.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ok so this is what we all had. Consensus was that the meals were good but not memorable despite the good sized servings. It takes a bit to make a memorable breakfast. For example I had the "Sautéed field mushrooms with garlic, truffle butter, marinated fetta, smoked pork, poached egg and toast." Sounds amazing right? Totally my type of dish - truffle butter and pork! But alas it was lacking that punch. Not enough truffle butter to tie it all together perhaps? Only a slight shortcoming but it was overall pretty good for only $15.90!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Wooden Whisk is a must try if you live on the North Shore.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My mushroom dish, $15.90</span></div>
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Corned beef and potato hash, fried egg, sautéed spinach, <span style="font-family: Times New Roman; font-size: xx-small;"> </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">oven roasted tomato, hollandaise. $14.90</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> Fried eggs with grilled tomato and bacon on sourdough toast. $13.90</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Eggs Benedict with ham, $15.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> Brioche French toast <span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">with fresh banana, strawberry, mascarpone and maple syrup, $14.50.</span></span></div>
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<a href="http://www.urbanspoon.com/r/70/1719277/restaurant/Sydney/Crows-Nest/Wooden-Whisk-St-Leonards"><img alt="Wooden Whisk on Urbanspoon" src="http://www.urbanspoon.com/b/link/1719277/biglink.gif" style="border: currentColor; height: 146px; width: 200px;" /></a>Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com0tag:blogger.com,1999:blog-6806933675425302826.post-16632678395930440822014-01-05T21:23:00.002+11:002014-02-09T17:45:30.374+11:00House of Crabs - Level 1, 305 Cleveland Street, Surry Hills<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">First of all, Happy New Year! I have been slack lately and have not posted as much as I would have liked. Anyway I hope you still like reading my reviews and will continue to do so in 2014. There is still a mighty long list of new places I want to try and write about. So please stay tuned.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ok so finally I went here just before Christmas and after all the fun pics that I had seen on social media I was really hoping it was going to be a good night of good food! And. . . it didn't disappoint!
As soon as you walk upstairs from the Norfolk pub you are transported to an interior filled with fishing paraphernalia. Nets hanging down from the ceiling with buckets, shells and specials written on blackboards. Quirky and fun. Lots of groups. Being a super hot night though it was quite warm up there!
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<span style="font-family: Arial, Helvetica, sans-serif;">There were 7 of us so it meant we could taste all the four different sauces: Cajun, Mexican, Oriental and Lemon Pepper and a variety of the tasty shellfish on offer.
Of course we had to have the King Crab x2, the most meatiest, followed by the Snow Crab x2 and the Queensland prawns x1 topped off with the special of yabbies x1. But as we were a hungry bunch we also ordered starters of Crab, black bean and chorizo balls, fried chicken, lobster fries x3 and the Southern Romaine salad for a bit of green factor.
And dessert for a few of us. All of it
including beers was only $45 or thereabouts per person. Pretty good I say for all that fresh seafood.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The weighed out portions of crab come in clear bags filled with the tasty sauces and the delicious shellfish. Bibs are a must as it is a messy ordeal. Shell goes everywhere. The scissors are genius! So easy to cut the soft shell of those long legs and pry it open with your plastic glove covered fingers to get to that juicy sweet crab meat out and into your mouth. Mmmmmmm. I must say the Cajun sauce was my fave. Lemon pepper at the bottom.
Anyway here are the pics of our seafood feast.</span>
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<span style="font-family: Arial, Helvetica, sans-serif;"> Romaine salad, my only gripe of the night, was it was a bit exxy for what it was at $16.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fried chicken times four big pieces. Crunchy and tasty especially the mayo. $18.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The Lobster fries were amazing for $12. Very American.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The crab chorizo and blackbean balls were a tad salty. But were well received. $15</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The yabbies (Didn't get the price of this special) were not very meaty but the prawns ($25) were huge!</span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The King Crab! So good! $45 per bag of 500grams of crab heaven.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I was too full for the dessert but here is the Waffle Sandwich, good for $12. It was huge. I had a bite and it was good. Not much to add as I'm not a dessert fan.</span></div>
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<span style="font-family: Arial;">I totally recommend this joint. If not once, then twice. I'm planning my next trip back already!</span><br />
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<a href="http://www.urbanspoon.com/r/70/1778208/restaurant/Sydney/Surry-Hills/House-of-Crabs-Redfern"><img alt="House of Crabs on Urbanspoon" src="http://www.urbanspoon.com/b/link/1778208/biglink.gif" style="border: currentColor; height: 146px; width: 200px;" /></a>Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com0tag:blogger.com,1999:blog-6806933675425302826.post-42796817754352060372013-11-17T17:08:00.000+11:002013-11-17T19:20:41.804+11:00Pintxos Perfection - San Sebastian, Spain <div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">For those who haven't been to the beautiful, best in-city beach destination of Europe, you have to go! It's got my two loves side by side. Golden sand and turquoise water along with an array of yummy food to boot! San Sebastian is split into the new and old town. The old town is where you want to be near as this is where you wander around the streets eating pintxos and drinking at all the different pintxos bars. So the difference between pinxtos and tapas is that pintxos is pierced with a toothpick and the others are tapa. Tapas from my understanding is a more general term for small plates of various dishes. Pintxos is more popular in the Basque country.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">There are plenty of different pintxos bars to wander into and after 4 days we definitely knew which ones were our faves and went back to for a pintxos or two. Here is a pictorial list of all good ones we went to. Some we just ate 1 or 2 pintxos and then left as it didn't have an atmosphere that made you want to stay. Most of them were the ye oldy ones with not much variety of dishes so they didn't make it to this post.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ok, so this was the first one we went to as it looked modern and interesting and funnily enough plonked ourselves next to a table of Aussie guys!!!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Beti Tai Berria</strong> - Address below</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pintox Variety: 7/10</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Vibe: 6/10</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Modern</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Positives: Had my first Kalimoxo (pronounced kali mutcho)! A recent icon of Basque culture. Equal parts Coke and red wine. My fave drink along with another traditionally Basque drink, you'll see later on.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Baztan</strong>, <span class="format_address"><span class="street-address" property="v:street-address">Calle Puerto 8</span>, <span class="locality"><span property="v:locality">Donostia-San Sebastian</span></span>, <span class="country-name" property="v:country-name">Spain. 9/10</span></span></span><br />
<span class="format_address"><span class="country-name" property="v:country-name" style="font-family: Arial, Helvetica, sans-serif;">Pintxos Variety: 8/10</span></span><br />
<span class="format_address"><span class="country-name" property="v:country-name" style="font-family: Arial, Helvetica, sans-serif;">Vibe: 8/10</span></span><br />
<span class="format_address"><span class="country-name" property="v:country-name" style="font-family: Arial, Helvetica, sans-serif;">Traditional/Modern</span></span><br />
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<span class="format_address"><span class="country-name" property="v:country-name"><span style="font-family: Arial, Helvetica, sans-serif;">Positives: Was the first pintxos bar that sold meat pintxos! The deep fried pork and chicken wings were delicious! The staff were the friendliest and we ordered our own bottle of Txkaoli (cha coli) which is a slightly sparkling, very dry white </span><a href="http://en.wikipedia.org/wiki/Wine" title="Wine"><span style="font-family: Arial, Helvetica, sans-serif;">wine</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> with high acidity and low alcohol content.</span> <span style="font-family: Arial, Helvetica, sans-serif;">Since we got back we have been searching far and wide for this drink, but no one imports this. There are similar ones but damn just not the same.</span> <span style="font-family: Arial, Helvetica, sans-serif;">We wish we brought some back with us.</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Bar Zeruko</strong>, <span class="format_address"><span class="street-address" property="v:street-address">Calle Pescaderia 10</span>, <span class="locality"><span property="v:locality">Donostia-San Sebastian</span></span>, <span class="country-name" property="v:country-name">Spain</span></span></span><br />
<span class="format_address"><span class="country-name" property="v:country-name" style="font-family: Arial, Helvetica, sans-serif;">Pintxos Variety: 10/10</span></span><br />
<span class="format_address"><span class="country-name" property="v:country-name" style="font-family: Arial, Helvetica, sans-serif;">Vibe: 8/10</span></span><br />
<span class="format_address"><span class="country-name" property="v:country-name" style="font-family: Arial, Helvetica, sans-serif;">Modern</span></span><br />
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<span class="format_address"><span class="country-name" property="v:country-name"><span style="font-family: Arial, Helvetica, sans-serif;">Positives: It is great to see someone push the boundaries of pintxos. This was one that I had found online before this trip and had it on my list to visit. They have won awards for their innovation. Naturally you order what everyone seems to be ordering. So I ordered this amazing dish of smoked cod with a biscuit covered with sweet jam and cheese followed by a chaser of cucumber juice! The smoke filled the bar and as each new group of people came in they asked the very switched on people behind the bar what that smoky tapa was and ordered this dish. That's what I did!</span> </span></span></div>
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<span class="format_address"><span class="country-name" property="v:country-name"><span style="font-family: Arial, Helvetica, sans-serif;">The guy that served us all night was amazing. Each time you grabbed some pintxos from the bar you showed him and he would take back any that needed to be heated up and then serve to your table when it was done. He kept tabs on everything. Again we had kalimoxto, quite a few and stayed there for quite a few hours, people watching and eating amazing food.</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Amazing sea urchin roe was so deliciously salty and creamy. This was one that was at the bar but had to be heated up. They disappeared quickly. Hot tapas of tender beef with roasted capsicum sauce ordered from the menu. Beautifully tender.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This dessert below was another one of their signature dishes. It was a flavour bomb, literally! The yolk like bulb was filled with a strong peachy, orangey liquid that was super intense. I quickly spooned in the cream to balance it out and then ate the sponge with it. The two little things on the side were a sticky date thing and the centre of a flower which was super peppery and again strong with a lingering numbing feeling in you mouth, kind of like Chinese Szechuan peppers. The guy told me to specifically eat it at the end. I wish I didn't have it as it took all the sweetness away. But it was certainly a taste sensation. And glad I tried it. An American lady walked by and said she was watching my expressions as I ate it as she said she did the same thing and commented on how the flower bud tasted. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is a must stop by in San Sebastian.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Tamboril</strong>, Pescadería, 2 - Donostia
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<span class="format_address"><span class="country-name" property="v:country-name" style="font-family: Arial, Helvetica, sans-serif;">Pintxos Variety: 7/10</span></span><br />
<span class="format_address"><span class="country-name" property="v:country-name" style="font-family: Arial, Helvetica, sans-serif;">Vibe: 6/10 more for old local men</span></span><br />
<span class="format_address"><span class="country-name" property="v:country-name" style="font-family: Arial, Helvetica, sans-serif;">Traditional</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="format_address"><span class="country-name" property="v:country-name">Positives: Cheap. </span></span>This little tapas bar was standing room only and specialised in mushrooms and stuffed peppers. We also found out that the pintxos from the menu were mostly deep fried. The pintxos on offer ranged from the traditional omelette to a few strange ones like a fish roe one, see below in the middle bottom row. The veins made it a big gruesome but it actually tasted nice and fresh with finely sliced onion and a kind of vinegary dressing.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>La Cepa</strong>, Address below:</span><br />
<span class="format_address"><span class="country-name" property="v:country-name" style="font-family: Arial, Helvetica, sans-serif;">Pintxos Variety: 9/10</span></span><br />
<span class="format_address"><span class="country-name" property="v:country-name" style="font-family: Arial, Helvetica, sans-serif;">Vibe: 8/10</span></span><br />
<span class="format_address"><span class="country-name" property="v:country-name" style="font-family: Arial, Helvetica, sans-serif;">Traditional</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Positives: Lots of space to stand at bar or sit down. Restaurant area at the back. A la carte, and lots of large and small plates made to order. This is where we tasted different grades of Iberico ham! OMG, melt in the mouth meat! I never really felt like dessert but had dessert here and chose the the chocolate mousse. It was to die for, I can still taste it now as it wasn't super sweet just rich in cocoa flavour and super creamy</span>!</div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Bartolo</strong>, Calle San Bartolome / San Bartolome Kalea, 15</span><br />
<span class="format_address"><span class="country-name" property="v:country-name" style="font-family: Arial, Helvetica, sans-serif;">Pintxos Variety: 7/10</span></span><br />
<span class="format_address"><span class="country-name" property="v:country-name" style="font-family: Arial, Helvetica, sans-serif;">Vibe:7/10</span></span><br />
<span class="format_address"><span class="country-name" property="v:country-name" style="font-family: Arial, Helvetica, sans-serif;">Traditional</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Positives: Friendly staff who were happy to explain what each pintxos on the bar was.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Negatives: Filled with young tourists as tourist groups walk by and the guide stops outside this one. We witnessed and heard the spiel.</span></div>
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<span lang="ES" style="font-family: "Arial","sans-serif"; mso-ansi-language: ES;"><span class="format_address"><span class="country-name" property="v:country-name" style="font-family: Arial, Helvetica, sans-serif;"><strong></strong></span></span> </span></div>
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<span lang="ES" style="font-family: "Arial","sans-serif"; mso-ansi-language: ES;"><span class="format_address"><span class="country-name" property="v:country-name" style="font-family: Arial, Helvetica, sans-serif;"><strong>La Mejilonera</strong>, Puerto, 15 - Donostia</span></span></span></div>
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</span><span lang="ES" style="font-family: "Arial","sans-serif"; mso-ansi-language: ES;"><span class="format_address"><span class="country-name" property="v:country-name" style="font-family: Arial, Helvetica, sans-serif;">Pintxos: 9/10 - the quality of mussels were so fresh, plump and juicy.</span></span></span><br />
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</span><span lang="ES" style="font-family: "Arial","sans-serif"; mso-ansi-language: ES;"><span class="format_address"><span class="country-name" property="v:country-name" style="font-family: Arial, Helvetica, sans-serif;">Vibe:7/10</span></span></span><br />
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<span lang="ES" style="font-family: "Arial","sans-serif"; mso-ansi-language: ES;"><span class="format_address"><span class="country-name" property="v:country-name" style="font-family: Arial, Helvetica, sans-serif;">Traditional: Standing space only</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Positives: Fast and tasty. They pretty much only serve up mussels and seafood. You can pick from about 6 types of toppings for the mussels. I'm trying to remember what they were. Top one was served cold. The creamy looking one was warm white sauce with a bit of chilli sauce. This was my fave. They also put this sauce on top of patatas bravas. The green sauce, have no idea what the flavour was. Bottom left, we had a plate of plain ones then the red sauce was tomato and capsicum sauce. Washed down with another Kalimotxo, it was a perfect pit stop before we arrived at the next bar!</span></div>
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<span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 11.5pt; line-height: 107%; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong></strong></span></span> </div>
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<span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 11.5pt; line-height: 107%; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>A Fuego Negro</strong>, Calle 31 de Agosto</span></span></div>
<span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 11.5pt; line-height: 107%; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span class="format_address"><span class="country-name" property="v:country-name" style="font-family: Arial, Helvetica, sans-serif;">Pintxos: 7/10</span></span></span><br />
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</span><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 11.5pt; line-height: 107%; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span class="format_address"><span class="country-name" property="v:country-name" style="font-family: Arial, Helvetica, sans-serif;">Vibe:7/10</span></span></span><br />
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</span><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 11.5pt; line-height: 107%; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span class="format_address"><span class="country-name" property="v:country-name" style="font-family: Arial, Helvetica, sans-serif;">Modern</span></span></span><br />
<span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 11.5pt; line-height: 107%; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">
</span><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 11.5pt; line-height: 107%; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: Arial, Helvetica, sans-serif;">Positives: If you are after more modern Basque pintxos then go here. It has a more touristy and cool vibe than the others and prices more expensive and small serves. We only had 3 plates as the kitchen was closing for the afternoon before opening again later at night. The rabbit was tasty but tiny, liked the playboy bunny touch.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I took so many food pics that it was very hard to cull and edit this San Sebastian post. Please feel free to email me if you plan to go and need some more advice on anything food or about planning your itinerary.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com0tag:blogger.com,1999:blog-6806933675425302826.post-37766995553885014042013-10-18T17:27:00.000+11:002013-10-18T17:27:02.973+11:00Le Mestruet - Paris, 2nd Arrondissement<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">This was a great find online. It was close enough to our hotel, but in the next arrondissement. I love how everything is so accessible in Paris by walking, and even better if you're on a bike. Le Mestruet is traditional Parisian bistro that is always busy, so we were lucky to get a reservation for a table a few hours before. There were a lot of tourists but also heard lots of Frenchie speaking peeps too. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We had a drink at the bar first. The attentive and fun waiters made this a great and memorable last night in Paris for us. Plus it was the night that we felt like we were going to burst with food and alcohol! I think the huge desserts put us over the edge. Lucky we had a 15 minute walk back to the hotel to walk it off a bit.</span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Our very own bottle of olive oil to "leoube" our bread with.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cold pea soup with peppermint and basil. Had to give it a go and it was really refreshing a great way to line the stomach. If I had a heavier entrée I really would've burst!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This was the potted rabbit. We had to order a protein that was a bit out of the norm. And I'm glad we got this. The meat was soft and flavoursome. Hubby didn't like the gherkin so I happily ate that with the rabbit and bread. Deee - licious!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Chicken with wine and fig sauce and custard tart. The custard tart was the thing that made me order this. It was in fact an eggy quiche which was rich and creamy. I could not finish this. Don't worry, no wastage though as my human vacuum cleaner always finishes my leftovers :)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Hubby ordered one of "Grandmother's Favourites". The traditional creamy veal stew with baby onions and pilaf rice. Again this was so creamy and rich, the meat so soft.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ok, so this is the "not for small appetites" dessert, it actually says that on the menu. Traditional Paris Brest pastry with praline flavoured cream. This was to die for. Looking at this now I could eat two of them, but that night. . . O M G! More richness! I guess this was what we wanted the whole trip. Rich, buttery French food and my goodness did we get it!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">And I ordered the macaron of strawberries with cream and vervain liquer, which I think from a quick google search is a liquer produced in the Alps. . . Anyway this was a big, damn fine macaron that had to be eaten with a knife and fork. I think I was in a food coma when this came out, hence I just noticed that as a food blogger/stylist (haha) I should've turned the macaron around to the non cracked side first before snapping away. Jokes aside, this was truly yum. The macaron had the strawberry flavour in the pastry along with the intense strawberry filling. The cream mellowed everything out into mouthfuls of heavenly sweetness.</span> </div>
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Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com0tag:blogger.com,1999:blog-6806933675425302826.post-52984039719040690752013-10-17T18:17:00.000+11:002013-10-17T18:17:55.032+11:00Au Jardin - Paris, 9th Arrondissement<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Just a quick show and tell as I must get a move on with my holiday food posts. There is still so much I want to show you guys.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is another neighbourhood restaurant in the cluster we kept on walking by. It had snails on the menu so we went in. It is pretty hard to find snails on menus must not be as popular as it used to be I think. And we didn't see frogs legs anywhere. I don't think it was the right season for them.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is what we ate. The food was simply presented, good quality and traditional French. It was delicious and filling. Service was good and had no problems with ordering. A cute restaurant with mainly locals.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The snail entrée below in a yummy roast capsicum tomatoey sauce with a parmesan crisp. The snails were already taken out of their shell.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The eggs baked French style were perfectly cooked and had the great mushroom flavour through it.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The dish doesn't look great but it was a tender piece of beef with a cocoa sauce, which was the reason I chose this main. Never had that combo before and lucky it worked!</span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Guinea-fowl main below.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pretty full so we decided to share the cheese platter as we never usually order this, as it's kid of an old people thing don't you think? Anyway what better city to try an array of yummy mature cheeses? All of them were really strong, went well with the different wines we tried.</span></div>
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Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com0tag:blogger.com,1999:blog-6806933675425302826.post-54436917487486040922013-10-08T17:53:00.000+11:002013-10-08T18:42:33.411+11:00L'Office - Paris, 9th Arrondissement<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">L'Office serves fresh modern French food in the 9th arrondissement. It is a tiny restaurant and we were lucky to get the booking for 9:30pm. Yes everyone eats late here, there were even people coming in at 11! </span></div>
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<span style="font-family: Arial;">I found this by reading French food blogs and wanted to go to a similar restaurant called Septime but couldn't get a reservation. It is supposed to be one of the must go to restaurants for foodies as it is a new type of cuisine they are serving up in a chilled environment.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">There were only 2 guys running the show and the chefs downstairs, hence service a bit slow. We sat by the stairs so saw each plate as they came up from the kitchen. The dishes are clean and simple with that French flair and clever combination of flavours. I think the owners are apparently American, hence we noticed a few Americans in the house. Yet there were quite a few locals too.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Again the menu was only written on the blackboards and it was a set menu, this time for 33 Euro for 3 courses. No amouse bouche or starter though.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Overall it's a good restaurant to try but I kind of was expecting better from all the blog reviews I read.</span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ok, my entrée was this the "saumon" tartare. As you can see, these chunks of salmon are pretty big. This is the best tartare of salmon we have ever tasted! So clean.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Below, entrée of assorted mushrooms. Very earthy tasting. They did taste like they were just picked from the French woods, hahaha. The hazelnut went really well too. I'm usually not a nut person when it comes to nuts in dishes. Snickers, yes, in a salad, not really.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My main of duck breast was ordered apprehensively as we had eaten a lot of duck over the past weeks, but seeing as there was only 3 options, to me this sounded the best. And, lucky it didn't disappoint of turn me off duck. It was absolutely delicious. The mini turnips with the stem still on presented nicely and added a bit of zhusj. The cucumber however could have been given a miss. The winner was the duck, cooked to perfection and with the salty risotto it sat on, was a mouthful of satisfaction.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ok, so even now with a bit of a fancy camera, I could not for the life of me get this pork main to focus. Maybe it was saying something. "I'm not worthy of a shot. . ." All I can remember was ordinary. Lucky it wasn't my main, haha. Poor husband. It was ok, the gnocchi and eggplant additions helped it along.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dessert time! I wanted the ricotta soufflé but it was sold out. Damn. So I got this runny concoction of chocolate and sesame something or rather. It was nice. Nothing fancy. I thought it had sat on the pass for too long but when I saw the next one come up the stairs it looked exactly the same as mine.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The cheesecake dessert was nice. Not too cheesy and was more like a brulee. Looked pretty though.</span></div>
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Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com0tag:blogger.com,1999:blog-6806933675425302826.post-8191985068440863412013-10-02T18:18:00.000+10:002013-10-03T10:13:08.397+10:00Le Square Gardette - Paris, 11th Arrondissement<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Back to reality, but reliving my recent holiday to Europe through my food pics.</span><br />
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<span style="font-family: Arial;">First night in Paris was this bar/restaurant called<strong> </strong><a href="http://www.squaregardette.fr/" target="_blank"><strong>Le Square Gardette</strong></a>. Sitting at the tables on the pavement with "vin" in hand, looking at Parisian apartments glistening as the sun goes down, it was a perfect first night amongst the locals. Then when our stomachs started rumbling we went inside. It is an eccentrically decorated dining room with moose heads hung on the wall. Feels like a grandma's house with old carpet and single stem flowers on the tables.</span><br />
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<span style="font-family: Arial;">This place is further out from the centre but it is a developing hipster suburb with lots of restaurants popping up experimenting with modern French fare. <a href="http://www.tenbelles.com/" target="_blank"><strong>Tenne Belles</strong></a> is a coffee bar fave amongst Aussies for coffee in Paris which is a few blocks up from this place. </span><br />
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<span style="font-family: Arial;">This meal set the standard for the rest of the trip. Like most restaurants it is a set menu. For 41 Euro we got 3 courses which is pretty good value for what we got. The menu is written on the day depending on what the chefs source from the markets. The waitress had basic English skills and struggled to translate some dishes but we kind of got the gist of the main things. If you are that keen on the exact dishes you can translate from the menu below. . . </span><br />
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<span style="font-family: Arial;">If in the arrondissement I highly recommend this place.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I forgot to take a pic of the amouse bouche and we also got this tasty starter as a surprise before our entrée. Forgive me it was a quite a few weeks ago but I cannot remember what this dish was. Sashimi with zucchini noodles I think!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Below was my entrée of fresh taglitelle, with slithers of cuttlefish, shallot, egg yolk and raspberry sauce! Amazing!</span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My husbands' entrée: Ceviche of white fish, with kiwi and popcorn and probably other things. It was an unusual combo but tasted great.</span></div>
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<u><span style="color: #0066cc;"></span></u><span style="font-family: Arial, Helvetica, sans-serif;">Main of poached chicken with mango and some type of vegetable puree. This was good but my least fave of the night, lucky it wasn't my choice lol!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My main of fish with ratatouille, eggplant puree and pamplemousse, which is grapefruit. This was delicious.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dessert time! Chocolate tart with a yummy crumble. I clearly remember this chocolate to be so creamy but not that sickly rich. Even at the end of the meal you could scoff this and not feel ill afterwards. Must be a really good type of cocoa.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My dessert was a meringue with tarragon Chantilly cream and grapefruit. I left a few pieces of the "pamplemousse" (love that word) behind as it was just a bit too tangy.</span> </div>
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Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com0tag:blogger.com,1999:blog-6806933675425302826.post-80064483348805701582013-08-18T18:01:00.001+10:002013-08-18T18:09:20.237+10:00Momofuku Seibo - The Star, 80 Pyrmont Street, Sydney<div style="text-align: justify;">
<span lang="EN-US"><span style="font-family: Helvetica;">To mix things up a bit I had a request last week from a friend to do
a guest blog.<span style="mso-spacerun: yes;"> </span>And I thought, why
not?<span style="mso-spacerun: yes;"> </span>I mean, one person cannot simply
have the time or budget to experience all the amazing eating houses/restaurants
in Sydney or the world over to share with all of you.<span style="mso-spacerun: yes;"> </span>So please enjoy the review and fine (proper)
photos by Wesley Tan. I apologise for the small size of them!</span></span><br />
<span lang="EN-US"><span style="font-family: Helvetica;"> </span></span><br />
<span lang="EN-US"><span style="font-family: Helvetica;">If there are any readers that use blogger as their platform could you please tell me, if you know, why I cannot resize my photos? The pop up menu only works for the first photo. Very strange and frustrating!</span></span><br />
<span style="font-family: Helvetica;"></span><br />
<span style="font-family: Helvetica;">Anyway I'll let the review start now. . .</span></div>
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<span lang="EN-US"><span style="font-family: Helvetica;"> I love food. Like, I LOVE food. And that’s really no secret to
anyone who knows me. I love the universality and ubiquity of great food - it
really doesn't matter if you're having a $225 degustation or a $2.50 banh mi,
whether there are 30 ingredients in a bouillabaisse or 4 in a nigiri; given
quality produce, they all have equal potential to be absolutely delicious!<o:p></o:p></span></span></div>
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<span lang="EN-US"><o:p><span style="font-family: Helvetica;"> </span></o:p></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">It was with this in mind that I booked a lunch degustation for 2 at
Momofuku Seibo, the Sydney branch of David Chang’s gastronomic kingdom, and the
best new restaurant in town if the 2013 <i style="mso-bidi-font-style: normal;">Good
Food Guide</i> is to be believed. Momofuku has a 20 day online booking policy -
bookings open at 10am and allow everyone equal access, meaning you don't have
to book for a special occasion months in advance but have sufficient time to
eagerly anticipate the goodness in store. And that anticipation was definitely
not wasted. For what we were served, the lunch degustation is supreme value -
$110 pp for approximately 8 courses (we had 11). Their dinner degustations are
$185 pp.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Helvetica;">We were seated at a table adjacent to the bar. Service was brisk and
polite, with various chefs personally delivering courses to our table, but not
attentive enough to discover after 11 courses and our repeated and obvious
migration of eating utensils that we were both in fact left-handed. </span></span></div>
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<span lang="EN-US"><span style="font-family: Helvetica;">The first course we had was smoked potato encased in a cylindrical
tuile biscuit with dehydrated apple and apple gel. Delicate with a subtle
sweetness and savouriness, it was a harbinger of great things to come. </span></span></div>
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<span style="font-family: Helvetica;">Next came the moment I had been waiting for my entire life - the infamous David Chang pork bun. I held those pillowy, alabaster clouds encasing that perfectly unctuous, gelatinous pork belly for a good minute as I admired it from every angle before I dared taste it. It was love at first bite. That said, my friend said she still preferred the ones she had tried in New York.</span></div>
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<span style="font-family: Helvetica;">The cured striped trumpeter with celery and mustard oil was perfectly balanced and delicious, with the sweetness of the fish carefully accentuated.</span></div>
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<span lang="EN-US"><span style="font-family: Helvetica;">The deep friend parson’s nose with crispy potato and watercress was one of our favourites. </span></span></div>
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<span style="font-family: Helvetica;">That was followed by one of the most beautiful dishes I’ve ever eaten - sous vide octopus on eel dashi jelly with radishes, sunflower and almond milk. I found the creativity of the dishes inherently regressive, as they rendered me as giggly as a tween holding Robert Pattinson’s hand while on Red Bull at a One Direction concert. While the peppery radishes were a tad unwieldy to eat, I was impressed by the fact that this wasn’t just beauty for beauty’s sake, or complexity for complexity’s sake - but every element had clearly been carefully considered and balanced in a demonstration of supremely technical cooking. </span></div>
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<span lang="EN-US"><span style="font-family: Helvetica;">Next came a perfectly cooked egg yolk with spiced cauliflower on an emulsion of fermented mushroom. A perfectly seasoned textural triumvirate.</span></span></div>
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<span style="font-family: Helvetica;">Then we were finally onto the mains. First came the perfectly cooked pan-fried striped trumpeter with fennel, dill and a squid ink reduction, followed by my personal favourite - pork neck with squash two ways, kombu and a broadbean puree. As the pork arrived the music in the restaurant transitioned from a blissful Bon Iver track to a Beastie Boys classic that had most of the diners rapping along between mouthfuls. </span></div>
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<span style="font-family: Helvetica;">To cleanse our palette we were then served a small bowl containing South Australian goat curd, mint oil and a blackcurrant juice.</span></div>
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<span lang="EN-US"><span style="font-family: Helvetica;"><span style="font-family: Arial, Helvetica, sans-serif;">For dessert we were served slivers of pear and honey cream dotted
with native Australian muntries berries; again a perfectly balanced flavour and
texture combination.</span> </span></span></div>
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif;">To our surprise this wasn’t the last course, as we were finally
delivered their version of a French canalè - perfectly crispy on the outside,
moist and sticky on the inside; and a decadent salted caramel fudge that left
me with a lingering sense of satisfaction as we left the restaurant with our
vacuum-sealed packet of Momofuku kim-chi in hand.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US">Momofuku definitely isn’t your typical 3 hat restaurant. If eating
with your hands, loud and eclectic playlists and sitting at the bar are not to
your taste, then this mightn’t be the place for you. Personally, I found that
the somewhat childlike curiosity I entered the restaurant with was keenly
fostered by the relaxed environment. I’m already saving to go back for dinner.<o:p></o:p></span></span></div>
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<a href="http://www.urbanspoon.com/r/70/1629465/restaurant/Sydney/Momofuku-Seiobo-Pyrmont"><img alt="Momofuku Seiōbo on Urbanspoon" src="http://www.urbanspoon.com/b/link/1629465/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com0tag:blogger.com,1999:blog-6806933675425302826.post-28904033974878328592013-08-02T19:32:00.001+10:002013-08-09T18:01:05.370+10:00West Juliett - 30 Llewellyn Street, Marrickville<div style="text-align: justify;">
<span itemprop="postal-code"><span style="font-family: Arial, Helvetica, sans-serif;">Lunch is the time to explore new places to eat instead of eating at your bloody desk all the time. A colleague of mine suggested this new café, not so new now as this post is so overdue. West Juliett is one of those cutesy, DIY, natural, organic vibed cafes. Very reminiscent of what's happening in this part of town like The Grounds and Kitchen by Mike but much cosier. It is known as a breakfast café, but lunch I must say from reading other reviews is the way to go for me so I can give you a review of non breakfast offerings.</span></span></div>
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<span itemprop="postal-code"><span style="font-family: Arial, Helvetica, sans-serif;">Anyway as usual I was starving and so in order to taste not just one dish individually we shared two and I'm glad I did.</span></span></div>
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<span itemprop="postal-code"><span style="font-family: Arial, Helvetica, sans-serif;">We opted for the 12 hour roasted pork sandwich and the Greek style beef soup. I was too excited that I didn't take a pic of the menu to remember what I actually ate. All I can say is that I am not a sandwich lady, I prefer heartier hot meals, I think that's down to my Asian upbringing. So after eating this sambo I am converted. If someone made me a sandwich with fresh, great quality ingredients, preferably with soft shreds of pork and fab mayo, I would happily eat them for lunch </span></span><span itemprop="postal-code"><span style="font-family: Arial, Helvetica, sans-serif;">every day.</span></span></div>
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<span itemprop="postal-code"><span style="font-family: Arial, Helvetica, sans-serif;">For double meatiness, the beef soup was really tasty. The broth was thin but delicious! Not too light as the big chunks of fall apart meat and potato filled me up quick! The fried sage reminded me how much I liked this herb. It also came with two big pieces of soft brown bread and a small block of butter that I used to mop up every last drop of this soup.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">There's a great counter filled with baked goodies, but I was too full to sample any. My colleague got one of those huge salted choc bikkies to go and of course I had a bit when it was arvo tea time, how could I refuse? And gee was it yum. That perfect consistency of soft and crunchy and the dash of pink salt on top.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I for, the life of me cannot remember how much it was but I can confidently say it's reasonable, the servings are a good size and the food is just so fresh and tasty. It doesn't leave you feeling a bit regretful that you ate so much. You will leave feeling happily satisfied. I will be back for a coffee and sweet baked treat.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you're heading Marrickville way, make some time for this low key joint. You will be glad you did.</span></div>
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Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com0tag:blogger.com,1999:blog-6806933675425302826.post-38913481171928439782013-07-01T17:17:00.000+10:002013-08-09T18:38:46.789+10:00Barrio Chino - 30 Bayswater Road, Kings Cross<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">I have eaten here about four times now and so I thought it was time to write my review about this place. It's nothing to rave on about but at least it's consistent. It's Asian fusion Mexican you could say. A wierd combo, but I know of the owner and he is Chinese with other joints under his name, Fei Jei and Bayswater Diner which is just opposite this place. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I suggest going here during the week when it's less busy so you get more attention from the staff as it can get hectic and noisy. On this night we have one very genuinely nice and attentive waiter and another waitress not so much as she asked us with attitude "is that all we were ordering?" not knowing we had already ordered the first lot of food with the other guy. Then she realised and kind of apologised. Still.</span></div>
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<span style="font-family: Arial;">Not sure if you will notice but these pics have been taken with a proper camera and not my iphone! Much better looking!</span><br />
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<span style="font-family: Arial;">Ok, so here is what my husband and I ate. . .</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We started off with Botanas which is snacks, in Mexican. It was the Botanas specials night.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>3 Queso Grilled Jalapenos</strong>, $4 - The little jalapenos packed a punch and was great with the 3 cheeses melted on top, not sure what cheeses they were but it was nice and creamy with the right amount of saltiness. Could have had double the amount for $4, as it was only 2 halved peppers. Tiny.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7aIT4HvdSXn4U48R4Qz89i3BzcK86uuZ3vzpv1NT4iGqNfAywqBZOm3y4SLBf53X_nnDnXrXdP_s_Plb98H6mwlhSQ2r9hYwoDoVQK543bgzGM-2EDWYUV8fdKeTdYG-3t4DA243Hn7jJ/s1600/JALAPENOS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7aIT4HvdSXn4U48R4Qz89i3BzcK86uuZ3vzpv1NT4iGqNfAywqBZOm3y4SLBf53X_nnDnXrXdP_s_Plb98H6mwlhSQ2r9hYwoDoVQK543bgzGM-2EDWYUV8fdKeTdYG-3t4DA243Hn7jJ/s640/JALAPENOS.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Salsa Picante Wings</strong>, $4 - Nice and saucy with the dipping mayo to mellow out the heat of the wings. Pretty yummy.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY72RBJe-jzDhyphenhyphenrFH5cIvVKblEI_nBUK_NiKTdogH-GaVrhY_8jnmmkEPbBfHZxdMHd2eibsRzF0J2kbncp5zTBfqHBMTd87l_YVRf88WmISQOyd1YvqkEeGFdo2ma0d95Zn8fEcHC3iOk/s1476/WINGS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY72RBJe-jzDhyphenhyphenrFH5cIvVKblEI_nBUK_NiKTdogH-GaVrhY_8jnmmkEPbBfHZxdMHd2eibsRzF0J2kbncp5zTBfqHBMTd87l_YVRf88WmISQOyd1YvqkEeGFdo2ma0d95Zn8fEcHC3iOk/s640/WINGS.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Kingfish, prawn and squid ceviche tostada</strong>, $4 - Tiny but I knew they were going to be. It was fresh and zingy and the crunch of the tostada makes it a great combo. That is why I ordered the tuna tostadas.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Tuna tostadas</strong>, $14 - For $3.50 each they better deliver and they did! This time however was the first time it was a large chunk of tuna on top instead of like a tartare of tuna. I prefer it this way so you can taste the tuna more.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Crispy potatoes, ancho chilli salt and chipotle mayo</strong>, $6 - Had to have a filler. Not so crispy, but it was the mayo that lifted this dish from plain to better than average. Needed more of that stuff though</span><span style="font-family: Arial, Helvetica, sans-serif;">.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoVyMLx81jyyG_UxRJIwlyyqIKtgyBxVqQ_VFl7Oml0m_w02RoxZWGD3N1BzX5dg8Dcgtw0Z9XTyjgB7mPXknEJMR4C8PgPfbCd4ojb6rlBUcwXSWmSINwzWRVc5dbFnOrMdjXWTRp-tOC/s1600/potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoVyMLx81jyyG_UxRJIwlyyqIKtgyBxVqQ_VFl7Oml0m_w02RoxZWGD3N1BzX5dg8Dcgtw0Z9XTyjgB7mPXknEJMR4C8PgPfbCd4ojb6rlBUcwXSWmSINwzWRVc5dbFnOrMdjXWTRp-tOC/s640/potatoes.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Taco Carnita</strong>, $ 6 - Prune and garlic braised pulled pork with char grilled pineapple salsa. These are pretty good, and the pineapple is just bordering on too much, as it nearly over powers the pork which is already sweet with the prune flavour. I reckon they should be $3.50 each, not 6. Plus the three chilli sauces are a great addition, all you need is a bit. The hottest one is far left and the mildest the green looking one. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"></span> <span style="font-family: Arial, Helvetica, sans-serif;">Overall Barrio Chino is a restaurant/bar that won't go out of fashion soon, yet isn't the newest and hippest place to be. The food is consistent and the vibe is good, you shouldn't be let down if you do go. Try the weekly special nights for better value.</span></div>
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<a href="http://www.urbanspoon.com/r/70/1603551/restaurant/Sydney/Kings-Cross/Barrio-Chino-Potts-Point"><img alt="Barrio Chino on Urbanspoon" src="http://www.urbanspoon.com/b/link/1603551/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com0tag:blogger.com,1999:blog-6806933675425302826.post-27504651316655842472013-06-02T19:13:00.000+10:002013-06-02T19:13:10.145+10:00Beef Brisket Pot Roast Recipe<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Since starting this blog one and half years ago, one of the most read posts has been my recipe for <a href="http://biancasfoodcatwalk.blogspot.com.au/2012/07/chinese-5-spice-braised-pork-spare-ribs.html" target="_blank">Chinese 5 Spice Pork Ribs</a>. So finally on this second day of winter I will share this recipe so that you can try it over the next three months of roast worthy weather.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I put this recipe together by amalmagting a few other recipes I found on the net, it is a cross between a beef bourguiginon and a normal casserole I guess. I've added spuds to make it more of a hearty stew so I don't have to cook them separately in a mash and added lots of carrot as the vege component. A one pot wonder.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here is what you need for 2 hungry people with some leftovers for lunch the next day.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Prep Time: 20 mins</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cooking Time: 4 hours.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Beef brisket 750g - 1 kg (comes in a roll)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. 3 medium potatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. 3 medium carrots</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. 3 medium onions</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5. 8 garlic cloves (I think I added like 16! I love coked garlic)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6. 2 bay leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">7. Few sprigs of thyme</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8. 1 teaspoon of Paprika</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">9. 1 tablespoon of tomato paste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">10. 1 cup of red wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">11. 4 beef stock cubes dissolved in 1L of water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">12. Olive oil</span><br />
<span style="font-family: Arial;">13. Salt</span><br />
<span style="font-family: Arial;">14. Pepper</span><br />
<span style="font-family: Arial;">15. 1 teaspoon of cornflour</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Method:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Pre-heat oven to 180°C.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Season the beef with salt and pepper.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. In a 4L heavy based pot heat up the oil and wait until it's really hot then brown your beef on all sides. I tied it up to help it maintain it's shape.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. Put it aside.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5. Put in the quartered onions, garlic, bay leaves, thyme, paprika, tomato paste into the same pot with a bit more oil. Sweat down the onions and then add the wine. Simmer until reduced while cleaning all the brown bits stuck on the bottom of the pot from with a wooden spoon.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6. Add the big chunks of chopped potatoes and carrots coat in the liquid. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">7. Clear a space in the middle of the pot to put the beef back in and then pour in the beef stock. It should cover the beef halfway. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8. Bring to the boil and then place in the oven. Cook at 180 for 20 minutes and then turn down heat to 135°C. Cook for 3.5 to 4 hours.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">9. I turned my beef at half time so all of it got a turn to cook in the liquid.</span><br />
<span style="font-family: Arial;">10. Just before it's ready, mix a little bit of water with the cornflour and add it to the pot to thicken up the gravy.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">You can serve with some steamed green beans to brighten up the dish but I just roasted more potatoes and carrots.</span><br />
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<span style="font-family: Arial;">Forgot to take a photo of it dished up (was just too hungry)! It's not a terribly good looking dish anyway but it is pretty tasty and so rich in flavour. The gravy with all the onion melted into it and the garlic chunks now so soft is absolutely delicious. It's perfect for a winters night like tonight. </span><br />
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<span style="font-family: Arial;">Here are some pics of the process.</span><br />
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Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com0tag:blogger.com,1999:blog-6806933675425302826.post-20684602831796533502013-05-19T19:19:00.001+10:002013-08-09T18:35:22.587+10:00Gastro Park, 5-9 Roslyn Street, Potts Point<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">I have been wanting to eat at this SMH 2 hatted restaurant Gastro Park for quite some time now and I finally did for my birthday last week. I looked at the menu before hand of course and was really looking forward to the interesting dishes they had on offer, such as the pig's tails! But alas on the night there were fresh new dishes in it's place, I'll have to look elsewhere for those skinny little things! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We opted for a la carte and tried these innovative and delicious dishes along with a bottle of Italian Pinot Gris Semillion. Really loving the Pinot Gris lately!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Soy and mustard glazed swordfish belly, pickled radish and crisp wasabi peas, $18. </strong> This was a "snack" and it was a beautiful piece of fish. Reminded me of salmon as it was fatty and melt in the mouth. I must admit I only had one mouthful as my husband didn't like the other snack below.</span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Foie gras, wild hare, beetroot, plum vinagar and red cabbage</strong> <strong>granita, $20.</strong> I did not expect the foie gras to be shaved! It was an unbelievably strange but oh so good taste sensation! The foie gras which also just melts like snowflakes on your tongue mixed with the zing of the vinegar and ice cold granita was so powerful. It was really good! The creaminess then the beetroot hit was great along with the chewy hare! Such a strange combo, you either love it or hate it. I loved it, husband hated it.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41-Y_D5VRt41SsJdIDc3pD19r7j5Qf0F1snHm9GK7iMPP7Bt2N1IbihyK1i4QwEljnrNxWp8MudGvm75XtEF9mMHkxQu8QckHXTHAw0z5EmKNeselFrMQb67lj2U77p9I2jpiU9moNYGk/s1600/pork+scallops.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong></strong></span></a><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Roast scallops, charred prawns, pork powder (!!!), carrot endive and crab sauce, $32.</strong> This was another dish that I so wanted to get while waiting for the night to arrive. Um hello? . . . Pork powder!!! It was exactly like pork crackling in chunky powder form! It was a perfect accompaniment to the soft and bouncy scallops without the hard crunch of normal crackling. The prawn could've been two instead of two halves, but it was still a first of pork powder, the star of the dish and was worth the wait. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Crispy scaled barramundi, smoked potato puree, calamari and tapioca crackling and ink sauce, $42</strong>. This was definitely the star of the night. Amazing wow factor with the crackling dominating the plate. The flavours were all so powerful but still the barra stood it's ground. Perfectly cooked piece of fish which tasted so good with the crispy scales, just amazing to look at and crunchy as! The ink sauce was strong and salty as were the bits of soft calamari. The smoked potato puree was so creamy but slightly over salted, we got that as a side as well.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Grain fed rangers valley beef fillet, soubise, kale, crispy sauce and tasmanian shitake, $49.</strong> This was my husbands main, but of course I had a taste of it. The beef was really tender and the bit of toffee on the side was an interesting flavour that worked well with the soubise, a bechamel based sauce.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Nitro pavalova, pineapple, papaya and coconut, $22.</strong> Nothing grabbed my attention on the dessert offering. But I couldn't resist the pav. It was a bit disappointing to be honest, no creamy nougatty chewiness in the middle of the meringue. It wasn't that sweet. The fruits were ok. I think it was a blessing in disguise though as any richer or creamier I wouldn't have been able to finish it. It was a light, plain dessert.</span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Chocolate, honeycomb mandarin sphere, cardomom, saffron and ginger, $22</strong>. This was my second choice. It was a textural heaven! Hahaha! The chocolate sphere was perfectly thin and cracked open with ease to let the honeycombey liquid ooze out. The crunchy bits was where the ginger was, like ginger snap crumbs. It was pretty good.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Gastro Park is definitely worth a try. The dishes definitely gave my tastebuds many firsts of strong and memorable flavours. The interior of the restaurant is contemporary industrial and the window seats at the front of the restaurant are the best! The people watching on the Saturday night made for great entertainment! The service was good but not the most attentive as we were left a bit parched a few times when the water top ups didn't come when needed. It's not the best value, mains and entrees are a bit overpriced for what they were in comparison to other 2 hatted restaurants, but we were still happy to have experienced them. If you haven't been yet, I recommend it for a date night for sure.</span><br />
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<a href="http://www.urbanspoon.com/r/70/1594616/restaurant/Sydney/Gastro-Park-Kings-Cross"><img alt="Gastro Park on Urbanspoon" src="http://www.urbanspoon.com/b/link/1594616/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>
Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com2tag:blogger.com,1999:blog-6806933675425302826.post-22942736855012122522013-04-21T18:45:00.000+10:002013-08-09T18:35:56.834+10:00Tasty Eating House - 480 Anzac Parade, Kingsford<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">My husband and I decided to head to </span><a href="http://biancasfoodcatwalk.blogspot.com.au/2012/09/wang-wang-shanghai-silver-star-476.html" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Wang Wang Shanghai Silver Star</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> for some much craved for dumplings and cheap tasty Chinese, but it was closed! So we walked around up Anzac Parade and most of the little restaurants looked too busy but then we stumbled upon Tasty Eating House. It looked relatively new and there were some tables still available despite being a busy Sunday night. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It was definitely a good looking menu with traditional dishes not seen very often. This is what we ate:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzuGaf-bS4OG3K_4SaNoMGHyePs219-uqNXJrOLL_8R9K4sPtk4quV_bhVJY5-6RyMC0EZ6nObYSRlyy9NQ_cbq8Y-spjPa6FmFCeJgh31TKMU_PR39u7RXRI5XX-hfOH7a6dEbPZxWcf-/s1600/corn+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzuGaf-bS4OG3K_4SaNoMGHyePs219-uqNXJrOLL_8R9K4sPtk4quV_bhVJY5-6RyMC0EZ6nObYSRlyy9NQ_cbq8Y-spjPa6FmFCeJgh31TKMU_PR39u7RXRI5XX-hfOH7a6dEbPZxWcf-/s640/corn+soup.jpg" width="478" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Sweet Corn and Chicken Soup</strong> - this was a pretty big bowl for only $4.50! It was a good consistency but the longer you leave it the wateriness starts to prevail. I didn't want to fill up on soup before our other dishes came! 7.5/10</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTDgGSAqopIrFtXjL6cs4riCfTtjctd1wxov6Ga_4Z0jsiNkZw8b2HjsSjvxYtUv1CkuC-wr0ltj8XcGnZN1I4GOdg6VscQJSmvSzoQnk0iyX0HyORQjpcx4d1CBp5X93I-bWjA99MCB9/s1600/hot+and+sour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTDgGSAqopIrFtXjL6cs4riCfTtjctd1wxov6Ga_4Z0jsiNkZw8b2HjsSjvxYtUv1CkuC-wr0ltj8XcGnZN1I4GOdg6VscQJSmvSzoQnk0iyX0HyORQjpcx4d1CBp5X93I-bWjA99MCB9/s640/hot+and+sour.jpg" width="502" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Hot and Sour Soup</strong> - I love this soup but whoa! This was very, very peppery! It was hot in that sense not chilli hot if you know what I mean. It was yummy but not sour enough. This soup really gets the taste buds jumping! Slightly better than what Wang Wang Shanghai Silver Star serves up. Again this is only $4.50. 7.5/10</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtxkp14arSLMyFxowM2LvMWiEzn1HRvygogcsX3F0dYI765QucCljLSsDrytxifU4xYro60LIwDHBX2dbkPoWVvPAwqNSehItypg4uAQukFd4P3ou78EFeKZwXMf1CG2Yjb30GB34doNT/s1600/pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtxkp14arSLMyFxowM2LvMWiEzn1HRvygogcsX3F0dYI765QucCljLSsDrytxifU4xYro60LIwDHBX2dbkPoWVvPAwqNSehItypg4uAQukFd4P3ou78EFeKZwXMf1CG2Yjb30GB34doNT/s640/pork.jpg" width="478" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Double Cooked Pork Belly Slices with Chilli,</strong> $13.80 <strong>-</strong> Mmmm this was so good! The pork sprinkled with chilli flakes was sliced really thin with a lot of fat, as you can see. All coated in soy sauce and the hot chilli flavour. If 10 was the hottest, this only is 6. If you don't like fat then don't get this dish. The string beans were a good addition to the fattiness. 9/10!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Assorted Mushrooms with Bok Choy.</strong> The sauce wasn't too thick and seasoning perfect. I love enoki mushrooms, but shitakes are definitely my favourite mushroom in Chinese cuisine. I can't remember how much this was but it was a huge serving for just the two of us. But don't worry, we finished <em>all</em> of it!</span><span style="font-family: Arial;"> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Growing up with my mum cooking a few dishes every night and eating them all with plain white rice, one of those dishes she cooked had to be a vegetable dish, or "choy" as we say. So whenever we go out for Chinese I always have to have a plate of "choy". I suppose it balances out all the meat or fried dishes we have. It just makes the Chinese meal complete.</span> </div>
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<span style="font-family: Arial;">Definitely another great find in Kingsford with a lot more dishes I have to go back and try. Service was great, quick and attentive and best of all the food was very affordable and very tasty, so a name very apt. </span></div>
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<a href="http://www.urbanspoon.com/r/70/1746778/restaurant/Sydney/Tasty-Eating-House-Kingsford"><img alt="Tasty Eating House on Urbanspoon" src="http://www.urbanspoon.com/b/link/1746778/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com0tag:blogger.com,1999:blog-6806933675425302826.post-54197677593996639042013-03-24T14:26:00.000+11:002013-08-09T18:36:37.864+10:00The Fish Shop - 22 Challis Avenue, Potts Point<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">It's local restaurants like <a href="http://merivale.com.au/thefishshop/" target="_blank">The Fish Shop</a> and <a href="http://www.busshari.com.au/" target="_blank">Busshari</a> that would tease me over away from the beach to live amongst the many food options in Potts Point. Bondi Beach needs a kick up the ass when it comes to mid price point, a little bit fancy (no thongs and bikinis) dining options. There are too many Thai, pizza and hipster tapas places. Merivale can you please expand your portfolio by opening a place at the beach?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Anyway I had been wanting to try out this place for a while and the opportunity came up recently. I had felt like some good light seafood dishes before the warmer weather ends and the soup and stew season kicks in. </span></div>
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<span style="font-family: Arial;">It was busy on a Friday night but we were able to get a table for 5 easily and weren't rushed to vacate. The waitress was swift and attentive but maybe she was a bit busy that she got one of our drinks mixed up and then when the correct drink came, it came in a plastic cup?! Strange. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Two of us had some oysters to start off with. A bargain at $2.70 each but when they came out they were tiny. But they were still fresh and creamy and I could've had more! Others got the potato scallops which looked scrumptious! Fatter and smaller than the ones you get at the local fish and chip shop.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For mains I ordered the special of <strong>salmon cutlet with mash and mushrooms</strong> with a splash of some good olive oil and a squeeze of lemon. The mash was so buttery and together with the oily salmon I filled up quickly. This dish was really simple but delicious. "It's all about the freshest, in season produce!" The catch phrase of chef's nowadays. And it's true. All you need is great raw ingredients to start with and the skill to cook it perfectly and you have a truly good tasting dish. The white and blue enamel plates on which the dishes were served up on adds to the very fishy themed restaurant.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I can't remember the price of my salmon as it was on the specials board. One thing they could do is have it written on the board as the waitress didn't tell us when she was telling us about them. Don't you feel a bit funny and awkward to ask how much the specials are when they are being read out to you? I do. It's like you don't want to interrupt them as they try to remember all of them!</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">I rate this dish 8.5/10</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">One of my friends had the special of <strong>trumpeter with nicoise salad</strong>. I had never had trumpeter before so I had a taste and it was quite firm and tasted like a mix of swordfish and hake. Very nice indeed and it was quite a generous piece.</span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">And of course someone had to have the good old <strong>fish and chips</strong>, in fact we got two at our table. It was another generous serving. I forgot to ask what the fish was but it came with chunky chips and dairy free tartare sauce. I only remember that this dish was $19 as it was on the menu. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We also got the<strong> iceberg and cucumber salad</strong>, which sounds drab, but it came with the best ceamy dressing ever. It was so good that I forgot to take a pic of it, but hey, you can imagine those two veges on a plate. Originally the salad was for my dairy free friend but then when it came out and saw it we wanted to make sure what the dressing was by asking the waitress. Then she realised it did have dairy in it so she gave us another plate of the salad without the creamy dressing but with lemon and olive oil, salt and pepper instead which was nice of her. Again this salad was suprisingly good as well. We all noticed that the salt and pepper used was different and much tastier and think it was due to the addition of the underated white peppercorn.</span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We didn't have the space for dessert, but they did sound tempting. So I think I will have to go back and sample some so I can write about it.</span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The Fish Shop is a great little place for a casual meal if you feel like fresh seafood cooked to perfection. A definite must try.</span></div>
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<a href="http://www.urbanspoon.com/r/70/1661254/restaurant/Sydney/The-Fish-Shop-Potts-Point"><img alt="The Fish Shop on Urbanspoon" src="http://www.urbanspoon.com/b/link/1661254/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com0tag:blogger.com,1999:blog-6806933675425302826.post-77570431398105643822013-03-17T19:36:00.000+11:002013-08-09T18:55:02.399+10:00Food Stories from Seoul, Korea<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Recently I went to Seoul for the first time for work. I was super excited as I do love Korean food and I always love going to a country I've never been to before.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here are some of the meals I had in the few days I was there.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I was wondering the streets of Myeong-Dong, one of Seouls main shopping districts in 4 degree, but sunny weather and my stomach was growling. Not remembering where I had seen some hot pot restaurants I wondered for a bit and looked at a menu stuck on a wall when I was suddenly whisked into the elevator by an elderly lady shoving the menu into my hand and before I knew it I was in a busy restaurant and sat down at a table. I looked at the menu properly this time and it was a BBQ and hot pot restaurant, although most people seemed to be BBQ'ing. So I went ok, I'll have the beef and one rice, pointing to the picture on the menu.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The many banchan sides came out. Some I hadn't seen in Sydney before. There was a plate of raw garlic cloves, didn't touch that. The bean sprouts were my fave. Buttery yet fresh. The dish in the middle with the two browney looking things with sesame seeds is a version of the white jelly things I have eaten at <a href="http://www.urbanspoon.com/r/70/1430829/restaurant/Chinatown/Seoul-Ria-Sydney" target="_blank">Seoul-Ria</a>. I still don't know what it is. I think its radish or rice cake?? Anyway the </span><span style="font-family: Arial, Helvetica, sans-serif;">beef was delicious although a bit chewy. Wrapped in the lettuce leaf with some chilli sauce & sesame oil, it reminded me of my BBQ experience back in Tokyo.</span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Next highlight was the ultimate street food. It was lunch time but I didn't have the time to find a place to eat and I was starving, so I decided to go for it. I had seen this amazing creation the first day I was in town but my stomach wasn't hungry then. But this time I walked up to the stall with the creations freshly being deep fried and pulled out 2000 won, $1.70 to pay the lady and pointed. She smiled, lifted this hot chip covered hot dog out of the oil, pricked it with a skewer, drained it of the oil and asked me if I wanted tomato sauce with it. Yes! I said, and then she wrapped a few serviettes around the wooden stick and handed it over. I don't know what to call it, but the hot dog chip steroids looked amazing. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">First bite, all chip and sauce. Second bite, a bit of bread, which was a bit sweet! Third bite, finally got to the sausage! I must admit the chips were the best bit. If there was less bread I think I would've enjoyed this streetfood more. It was quite hard to eat without getting it all over your face. Overall a bit of a let down.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">On my to-eat list in Korea is one of my fave dishes, Spicy Tofu and Seafood soup. I found this in a food court above one of the many fashion malls in Dongdaemun.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Again when I ordered the soup I got banchan which I was happy about. I had never seen beef as banchan before but who cares it was so yummy, with a strong seasame but sweet flavour. I also got a side of Deokbokki. Everyday I saw people eating this on the side of the street. They are little rice cakes shaped into cylinders and cooked in a spicy chilli sauce. The rice cakes were chewier than I thought, but still nice. I also could've had a bowl of rice but I told the lady I didn't want it and they thought I was a bit strange. But lady I just ate that whole plate of Deokbokki and banchan! Oh well.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Then the soup arrived. Boiling and bubbling hot as it came out in the stone pot. It definitely warmed me up, although it could've been done with a bit more chilli heat. There was a good amount of seafood and tofu and I loved breaking the egg yoke into the broth and seeing it cook. All this was only 6000 won, about $5.20. Mmmm I feel like this again now.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">On the last day I decided to eat on the street again, this time for dinner in Namadeun. An area known for the markets that sell everything from spoons to kidswear to cosmetics and also wholesale markets. There was a lot on offer in terms of food, I didn't know what to get! I settled on this stall where the lady really welcomed me in, but yes in the end she ripped me off. So a lesson learnt ask how much before you point at the delicious food you want cooked up and sit down to eat it!!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Still a bit pissed off about this whole experience but the food was ok. Everyone gets a bowl of this mussel soup, which was like a salty, seafoody broth. Warmed me up quickly while I waited for my pork and shallot skewers and japchae noodles. Japchae are glass noodles made from potato starch and is very popular in Korea. It was cooked in a sticky, tomatoey, chilli sauce. Quite nice I must admit.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I definitely want to go back and try more Korean food, more unusual dishes, seeing as we are lucky that all the way over here in Australia we do get pretty authentic and good Korean food already.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com0tag:blogger.com,1999:blog-6806933675425302826.post-15906506970237039452013-02-10T19:57:00.000+11:002013-08-09T18:37:13.346+10:00Wokking Inn - 282 North Road, Eastwood<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Gung Hei Fat Choy!</strong> Happy Chinese New Year! It's the first day of the year of the snake and so I think it is only apt to write about another new Chinese restaurant my family and I dined at. Despite it also being Mercedes Benz Fashion week in New York. I would love to share some pics of that but it's fair to say that my food posts outweigh the fashion and also get more reads. . . . So here is a review of this awesome little restaurant in Eastwood.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We wanted to go here at the end of last year but it was closed for renovation so we went here for my sister's and auntie's birthday a few weeks ago. My mum knows the owner Helen and knew that they had some pretty awesome entrees and dishes that we had to pre-order. We didn't want to miss out on the night!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><em>Mango and Prawn Spring Rolls</em>, </strong>$60. This was the pre-ordered house special entree. It was special indeed! The pastry was really light and crispy kind of like roti bread but the deep fried version and a little sweet but had some salt sprinkled lightly on top. The dipping sauce was mango puree. They were very generous in size, one per person, although I could've eaten 2!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You had to see the inside, nice big juicy prawns and fresh mango slithers with a subtle white sauce which was a Chinese style mornay sauce? Kind of. The mango inside was sweet enough you didn't really need the sauce. 9/10.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><em>Dried Scallop Poached Chicken</em>,</strong> $38. This was another pre-ordered dish. It is a course that is served cold. The display of the whole head always causes a stir amongst us young ones, so my brother covers it with the coriander but to our amusement our Grandad unknowingly eats the coriander and the head is revealed again!!! Aargh! Anyway I like this dish cold, it makes it more of a summer dish. The chicken and soy sauce is flavoured with other spices and is a different take on the Shaoxing wine drunken chicken dish we always have. 7/10.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><em>Pippies in XO sauce served with crispy vermicelli noodle pancake</em></strong>. I love this dish although pippes are not the meatiest of sea foods, this dish makes up for it in flavour. The sauce is thick and salty and the vermicelli noodles are used to mop up this. The best bits are the cripsy edges which always get eaten quickly. 9/10.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><strong><em>8 Treasure Whole Duck</em></strong>, $78. This was the piéce de resistancé! The dish was massive. It was so different to anything I have ever eaten in a Chinese restaurant before. The waitress had cut into the duck before I could snap it unscathed. The body of the duck was so soft and I was like c'mon what is this? It had no bones and was so so soft to cut up! The skin was soft and the treasures inside were all so soft as well. It must have been slowly cooking for ages. The meat was so tender and flavoursome. The stuffing comprised of water chestnut, shitake mushrooms, Chinese sausage, lotus root and some other ingredients which I don't know. The duck was surrounded by baby buk choy which made it a more visually pleasing dish. 8/10.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><em>Sweet and Sour Pork</em></strong>. Always a favourite. The sourness builds the appetite. The sweet cuts into the fatty bits of pork, which weren't too fatty at all. The batter was light and crispy. The addition of pinenuts was new. Delicious. 8/10.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><em>Chilli Soft Shell Crab</em></strong>. This was my choice. The little crabs were yummy and the batter which I was expecting to be really hot as it had three chilies next to the dish on the menu wasn't as hot as I wanted it to be despite the dish being covered with a variety of chillies. It was a generous sized dish though. 7/10.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><em><strong>Re-hydrated scallops with enoki mushrooms and snow pea sprouts.</strong></em> The vegetable dish of the night served in a broth which was unusual. The scallops were subtle tasting but added a nice saltiness to the veges. 7/10.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">All these dishes were eaten with white rice and we were so full by the end as there was so much food, the servings were big. We all got a take-away container for our lunches the next day! Yay!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Wokking Inn is a hidden jem. It is quite expensive compared to the other local Chinese restaurants I go to in the suburbs, but it's also a great change of the style of Chinese we are used to. All up it was $360 for 10 people which is very reasonable by Sydney standards but twice the amount for a regular Chinese suburban meal.</span></div>
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Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com0tag:blogger.com,1999:blog-6806933675425302826.post-79535834625777910482013-01-28T18:44:00.000+11:002013-08-09T18:52:36.716+10:00Warungs in Nusa Lembongan, Indonesia<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Nusa Lembongan is only 25 minutes away from Bali by speed boat. It is a small island that makes for a peaceful getaway from the hustle and bustle of Bali. The islands main income is seaweed farming which mostly goes to the Asian cosmetics industry. You can see it through the crystal clear waters of the island. The beaches here are much nicer than mainland Bali and lends itself to activities such as surfing, snorkelling and diving. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">While spending time taking in the nature and the quietness we of course had to eat. Again we opted out of the resort restaurant for every meal and wandered the island for local warungs.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The first one we went to is called Pondok Baruna Warung. This is what we had:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Gado gado, $3</strong>. Lightly blanched vegetables with tempe (soy bean cake), tofu, egg with peanut sauce. Standard dish, the peanut sauce was smooth and rather sweet.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Vegetable soup with noodles, $2.50</strong>. A broth which was a bit more flavoured with onion. The noodles were vermicelli. A more filling entree, still very yummy.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Kare Ayam</strong>, <strong>$3.70</strong>. I had to try a curry. It was very mild and not very hot which I was a bit dissappointed about. It was like a mild Chinese curry. The addition of the side sprouts and beans were really buttery and to me was the best bit about the dish.</span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ikan Bakar, $4</strong>. Fish fillet grilled and served with Sambal Matah (chillies, shallots and kaffir lime leaves). This was much better than the chicken. What made this dish was the Sambal. It was so intense and hot but went so nicely with the fish. We weren't sure what type of fish it was but it was of medium firmness and tasted a bit like ling fillet. The hot chilli lingered around for the whole meal. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">There were lots of other dishes here on offer I just wish I had more time to go back and try them all. Everything is just so cheap and healthy.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Warung 99 Mealhouse -</strong> <strong>Chinese style</strong>, this was stated on the wall. This was another warung where we had our final lunch before heading home. It was also like a shopfront selling groceries. The menu was small with all the traditional items listed, but as we found out, did very much have the <em>Chinese </em>twist to it.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ayam Goreng</strong>. Yay! . . . No! I was expecting fried chicken as that was what it said on the menu but to our suprise it was fried chicken softened by a heap of Chinese spinach in a typical Chinese style gravy. It was still tasty though despite the look of it! It had the flavour of this red spice that I can't quite put my finger on, will have to ask my mum about it but it usually is pared with chicken.</span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Vegetable soup with meat</strong>. The meat we presume was pork bits. The soup was really refreshing and packed with spinach. It was reminiscent of what my mum cooked us at least once a week to build up our immune system. It was definitely less flavourful as the past Indonesian soups we had. This soup is usually just a heap of greens, garlic, and meat bones with some sesame oil boiled in water. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You can see we also ordered <strong>Nasi Goreng</strong>, which was just standard. The meal was overall a bit disappointing, but at least we tried a different take on Indonesian home-style cooking we would never have otherwise had.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I didn't copy down the prices but it was cheaper than the other warungs, which is ridiculous! </span></div>
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<span style="font-family: Arial;">We motorbiked around the island and there were other local places to eat and lots of goodies to be tried. If we ever go back I'm sure things would change as it is a fast developing island attracting more and more visitors. I recommend going before it turns into Bali.</span></div>
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Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com0tag:blogger.com,1999:blog-6806933675425302826.post-196841659140773432013-01-20T14:37:00.000+11:002013-08-09T18:55:31.197+10:00Warung Eny - Bali, Indonesia<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Forget about Chinese from Hong Kong I'm hooked on Indo food. After getting back from our Bali holiday two weeks ago I am wanting to write about the latest things that have gone into my belly.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So Indo food isn't that big here, if you compare it to Thai, but there are some good places to eat it in the suburbs of Randwick and Kingsford. And to true lovers of Indo food at least there are those places to go to.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Instead of eating at our hotel every night for dinner, we wanted to get out amongst it and eat local food in Seminyak. I don't get the point of eating Italian when you can get excellent and cheap Indo food when you are in Indonesia!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I didn't take pics of every meal, just the interesting ones. And sorry photos are crap as I have no photo editing programs at the moment.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We walked to Warnung Eny after finding some good reviews on Tripadvisor. It was close to where we were staying. A "warung" is a small family owned shop selling anything from lollies to being a small restaurant. This was like a little shack front with an open kitchen and about 10 tables. Eny is the woman who owns it and was there serving the customers. Athough we wanted a local joint it was mostly tourists eating there, but it was still authentic feeling.</span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Despite it being hot and us sweating still in front of the three fans they had going, we still ordered the vegetable soup. We hadn't eaten that many veges since leaving home, you know airport food and lots of rice and noodles already, that we so needed something nutritious.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><em>Vegetable soup</em></strong>, $1.50. This bowl of liquid was so tasty and buttery for some reason. We just hoped it wasn't msg, but we didn't have that, dry thirsty feeling in our mouths afterwards. Maybe it was just really a well boiled broth with special Indo seasoning?! The veges, some carrot, mushrooms and spinach were all boiled to a soft consistency, very easy to down, instantly we felt a bit healthier!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><em>Serombotan</em></strong> - green veges with shredded coconut, $4. Mostly green beans, water spinach and bean sprouts, so delicious! Loved the presentation on the banana leaf and the hand cut tomato flower!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><em>Ayam Goreng</em></strong> - fried chicken, $3.50. So good! This was the first one I had and it was truly delicious, so crunchy and the special touch of buttery garlic sauce on top. The garlic was chunky but not at all strong as I had expected. Again it had a buttery taste to it. I could've had two serves!</span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The whole holiday anywhere that had Ayam Goreng I ordered it, and to my suprise each version was quite different. But this one was the first and the best.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><em>Whole fried snapper</em></strong> with garlic sauce, about $13. So cheap! We saw the man scaling and gutting the snapper while we waited and then took it outside to grill over the hot coals. Again it was topped with that aromatic garlic sauce. It was fiddly to get all the meat without the bones, but it was well worth it, so tasty especially with a fresh squeeze of lime.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here is the menu for you to look at all the delicious dishes they had to offer. I wish we had more time to taste everything here.</span> <span style="font-family: Arial, Helvetica, sans-serif;">So cheap too! 10,000 Rupiah is approximately $1 Aussie dollar. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The family cooking away in the open kitchen.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ok, so below are pics from our second visit to Warung Eny.</span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><em>Bali salad</em></strong> with avacado, $2. Simple salad with iceberg lettuce, sprouts, tomato and avo with a beautifully balanced dressing mainly made of fish sauce, sugar and lime I think?!</span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><em>Nasi Campur</em></strong>, $3. This is traditionally a dish of rice topped with a variation of meats and veges, depending on which part of Indonesia you are in. This one had water spinach, curry chicken, fried fish and tofu and the "Tum Bali".</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><em>Tum Bali</em></strong>, crushed pork with spices steamed in banana leaf, $4.50. This was tasty but it wasn't steaming hot which I think it should've been, so I was a bit dissappointed it wasn't fresh from the steamer. It was salty and much like an Asian meatball.</span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><em>Fish simmered in curry</em></strong>, $4.50. This was a light and very soupy curry. The fish was dense like swordfish. The spices were mild and more like a laksa tasting curry, lots of tumeric. Still great. I never had this taste before.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><em>Giant grilled prawns</em></strong>, $11. These were the biggest prawns I have ever seen, they were more like mini lobsters! This time I went outside and took a photo of them cooking on the grill. The meat was quite tough like lobster. We thought the bigger one wasn't cooked through enough so we left it on the plate. Apparently when the plate was taken into the kitchen when we were paying the bill it caused quite a stir! We must have been stupid tourists wasting precious food! But we just didn't want to risk getting sick! As we have been to hospital in Thailand from eating undercooked seafood</span>. </div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><em>Lawar Bali </em></strong>- Bali vegetables with sliced tiny baby coconut, $3.50. Again the veges were beans and sprouts and with the added coconut was really tropical tasting. Seasoned with fish sauce and topped with fried garlic, this was a great vege dish, I could've eaten more of this too.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I would recommend you going to eat at Warung Eny for traditional Indonesian food. I really wanted to have the special of Babi Gulung, which is suckling pig, but you have to pre-order that the day before! I was very disappointed. Next time. . .</span></div>
Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com0tag:blogger.com,1999:blog-6806933675425302826.post-21136512641043324972012-12-23T18:29:00.000+11:002013-08-09T18:56:02.124+10:00Hong Kong - Hot pot yumminess!<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">So it's been quite a while since I have had time to blog. New job, holiday to Hong Kong and China and then another work trip again to the same countries! Lucky I like travelling and Asia! I'll post the interesting experiences only, there were too many little things I ate, which were fabulous but I didn't take photos of everything despite being a snap happy person!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Here is a post about hot pot lovin'! Even though it's the middle of summer now, I think this will still interest you. It was supposed to be winter in HK but it wasn't that cold. Neverthless we, my dad and I went hot potting with some good friends who are locals. They took us to Gold Medal Hot Pot, in Jordan on Austin Road.</span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Seafood fresh from the tanks in the restaurant for all to view.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The sashimi chefs slicing with precision!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> The variety of different stocks to choose from.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A sample of the dishes on the menu. It's not just hot pot things either.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To start there is a whole tray of condiments that you customise you plate of soy sauce with. You do this first as they take the tray away as it takes up too much room. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The condiments from top left:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Coriander, fresh garlic, shrimp paste, seasame seeds, shallots, green and red chillis, fried garlic, chilli oil/paste and the last in the bottom right corner, have no idea what it was.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is totally fresh King Prawn sashimi! I've never had prawn sashimi. The idea of not cooked shellfish scared me. But it is just that fresh, it won't make you sick at all. It was so sweet, delicious with a bit of wasabi and soy. I think you can even see these suckers in my photos of the fish tanks above! I even think the antennae things were still moving! Uggh!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">There are so many different stock soup bases to choose from to get the hot pot going. This was one was tomato, beef and potato base.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This was the beef to flavour the stock, put in right at the beginning to flavour the stock. I ate a piece at the end and it was very tender. Don't eat this at the beginning as it would be hard still.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Some dumplings,we got a few types, some beef and seafood balls and dried tofu.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fresh tofu.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Close up of the seafood balls. The red ones on the bottom are the beef ones, my favourite. Very dense but very flavourful after being cooked in the stock.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This fish is grouper. The huge fish is only available on Friday's, Saturdays and Sundays, so that they make sure the whole fish is consumed. On a weekday, not all of the fish would be eaten by customers and therefore won't be fresh. I didn't really like this, especially not the tough skin. It tasted a bit dirty and fishy.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">These wierd looking sheets of curled tofu were so delicious. They are hard and crispy but once you dunk the lovely things into the stock and it soaks up and softens up, it is an interesting texture, half soft and soggy but still has bite to it. It tastes like salty tofu. I'm going to look out for this in Chinatown next time my family decides to have a hot pot. So good!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Thin pork slices. Very yummy, cooks in seconds! Dunked in the soy mixture, it is so tasty.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is razor clamfish. I've never had or seen it in Sydney, but only on Rick Stein's cooking show. It is a very popular seafood here. A quick dunk in the stock and the white flesh curls up, with a quick dunk in the soy it goes into my mouth. It tastes like sweet calamari. Quite nice.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Thin beef slices, so delicious and only take seconds to cook.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Of course compliementary fruit. A small orange cut up beautifully in it's own peel ready to eat.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Also this dessert, the mochi ball. l love these! I can't believe we got this, it's just like an after dinner mint in individual wrapping, so cute! Mine was green tea! Lucky me! I loved it. Great way to finish off a hot pot. I was so full at the end of it all and I needed something sweet. I thoroughly liked the different variety of things to cook here and it is super affordable too!</span> </div>
Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com0tag:blogger.com,1999:blog-6806933675425302826.post-55174807840143561352012-12-02T18:56:00.001+11:002013-08-11T12:04:33.208+10:00Hong Kong holiday posts coming soon!<div class="mobile-photo" style="text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Steamed milk dessert from the famous Yee Shun Milk Company in Causeway Bay, Hong Kong. So sweet and soft. Very similar texture to silken tofu dessert. Wish I could find this here in Sydney. Does anyone know if it exists here?</span></div>
Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com0tag:blogger.com,1999:blog-6806933675425302826.post-73930554052510054282012-11-11T20:20:00.002+11:002013-08-11T12:53:14.119+10:00Fook Yuen Seafood Restaurant - 7 Help Street, Chatswood<div class="separator" style="clear: both; text-align: justify;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It was my Mum's birthday a few weeks ago and to keep it traditional we went for Chinese at the long standing Fook Yuen restaurant. We hadn't been here for quite a few years and thought we'd go there for a change. It is a big restaurant and reminds me of Chinese restaurants in Hong Kong. They are decorated quite ornately in a deep red colour with dark wooden chairs and big tables with lazy susans on each. The service is also reminiscent of those restaurants too as there is a waiter that brings the food to the table and another waiter to serve it individually for you. It's great! Dad gets a rest tonight! </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">First up is the free <b>pork soup.</b> A clear broth of pork bones and greens with some other Chinese herbs/berries that I don't know the name of. All Chinese soups are supposed to be healthy and help some organ or function of your body. This soup was really refreshing and just the right amount of saltiness. Usually they can be a bit watery. 8/10.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">First entree was <b>deep fried school prawns. </b> I hadn't eaten prawns like this for a while and they were just delicious. The heads were crunchy but I did have to make sure I chewed very well before swallowing as I was scared to have some pointy prawn leg scratch my throat. The chunks of garlic and chilli coated the prawns along with a really thin coating of batter. It could've done with a another minute in the oil. 7.5/10.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Second entree was <b>steamed scallops with ginger, shallots and coriander</b>. One of my all time seafood dish faves. My two little round plump morsels of scallopy goodness are hidden somewhere under all that greenry and shreds of ginger. I was hoping the scallops would be a bit bigger, but they still tasted amazing. What makes everything work is the sweet light soy. I love this entire combo. I could eat a dozen! 7.5/10.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Pippis in XO sauce with vermicelli.</b> This is truly a delicious and hearty dish. The pippis are in abundance and eating them with the soft and crispy bits of vermicelli and chilli makes it a dish I could eat every week. This is when I actually like the consistency of "Chinese" gravy. 8/10. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">First part of this fresh fish dish. It is <b>coral trout stir-fired with sugar snap peas, Chinese chive, carrot and ginger</b>. The fish is quite a hard fish and has what I would say a medium strength of fishiness flavour. This dish is served with oyster sauce on the side which you just spoon on a little at a time on the chunks of fish. The sugar snaps are crunchy as and I love Chinese chive, it adds another level to the dish. 7.5/10.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The second part of the dish is all the yucky bits of the fish, fish maw steamed, which <i>are</i> tasty but not my cup of tea. This is mostly Dad's dish. I did eat a piece of the tofu though, again this is a dish with the yummy sweet light soy sauce. This, I spoon all over my white steamed rice which we are all eating with our dishes. 5/10.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Spinach and shitake mushrooms</b>. This is quite a generous sized vege dish. The mushrooms are soft and intense with shitake flavour. The spinach is quite light in taste but with the sauce it's a good version of a standard dish. 6/10.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is deep fried tofu. I would call it an <b>Asian tofu fritter</b>. It has Chinese sausage inside and bits of mushroom and shallots. The tofu is soft and fluffy inside and the batter is very very light and crispy on the outside. Again this dish comes with dipping sauce which I forgot to take a pic of. It is a gravy consistency mostly made of oyster sauce and cornflour. My sister loves this dish and we always get it and this one is quite a good rendition of it. I only had one, they went pretty quickly. 8.5/10. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Black pepper stir fried beef.</b> Chunks of beef stir fried with lots and lots of black pepper, mushrooms and sugar snap peas. The beef was nice and tender, I was getting pretty full but I ate quite a bit of this anyway as I love black pepper. 8/10.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dessert is this <b>sweet</b> <b>red bean soup</b>. A common dessert in Chinese restaurants, again this is free. So all you non Chinese diners should always ask for the free soup and dessert at dinner time if you don't do so already. This dessert was bordering on the watery side. I like this red bean dessert when it's a bit thicker. 5.5/10.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We also got a plate of biscuits. I didn't eat any as I was full and I find these a bit dry. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You should definitely try Fook Yuen if you are on the North side to experience some fine Chinese fare with matching service that you don't usually find elsewhere.</span><br />
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<a href="http://www.urbanspoon.com/r/70/750856/restaurant/Sydney/Fook-Yuen-Seafood-Chatswood"><img alt="Fook Yuen Seafood on Urbanspoon" src="http://www.urbanspoon.com/b/link/750856/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com2tag:blogger.com,1999:blog-6806933675425302826.post-18073927434320889242012-10-21T18:32:00.000+11:002013-08-09T18:40:06.886+10:00Catalina - Lyne Park, Rose Bay<div class="separator" style="clear: both; text-align: justify;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Oh Catalina, Catalina! This meal was, I have to say a very much anticipated and a long time coming at this Eastern suburbs establishment of 18 years. And yes again I came to dine here as a result of a special deal, this time by a company called Lime and Tonic. For some reason I just haven't been able to make it here before now. But after this great experience I admit without hesitation that I will definitely be back especially as the warmer sunny weather is upon us, with a view to die for, a large menu for me to try more of and it's proximity to home. So yes looking forward to it again already, maybe for a long lunch next time on the balcony.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My husband who I'm going to call C from now on, arrived at dusk so we could enjoy the view for a few extra minutes before we slipped into some semi romantic candlelight ambiance. This wasn't ideal for photo taking, hence the crap photos. The restaurant was busy with businessmen, couples and groups of friends already, and had a buzzing vibe with waiters in abundance. I did notice a lot of full paying customers and also voucher diners. Again I don't think vouchers are a bad thing because they bring customers who probably wouldn't have dined their otherwise and if they liked it I'm sure they would tell of their experience and like me, will go back. It can be a bit embarrassing pulling out a piece of paper but this time it was specified that you didn't need to do this, which I think is smart as it is an easy thing to organise behind the scenes when making the reservation. Anyway back to it.. . . </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We got handed our selected menu on a piece of paper with the wine and also the a-la-carte menu in case we wanted to order extras. The selection we got to choose from were the same dishes on offer to everyone else, just a smaller one. But it didn't matter to me as I already had a look on line earlier and lucky me the selections were the ones I would've chosen anyway! So I was very happy.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For beverages I had a glass of Janz sparkling, C had an Asahi and we also had a bottle of sparkling.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Crispy confit pork belly with seared sea scallops and cauliflower puree, shallots, port and pear jus, $31. </b> You guessed it, my entree. I think I died and went to heaven. Confit pork belly!!! Cooked in it's own fat (not sure if it's actually pig fat or some other fat), it can't get any porkier! The crispy crackling was thin but very crispy indeed and once it cracked under my knife the meat underneath was so tender it didn't take much action to cut into a moutfhful of heaven. This pork belly was outstanding! I was consciously trying to force myself to think about the taste of the other elements on the plate. I tasted the pork by itself first, which was the best, then I mixed it up with a bit of scallop and then with a pit of pear and jus then the soft shallots and cauliflower puree. There was only one bouncy yummy scallop not scallops as on the dish description though, but I can forigve that shortcoming as it is the star that shone. I found it very hard to leave some for C to try. 9/10.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Catalina house smoked salmon with soft boiled duck egg, truffle mayonnaise and brioche, $30.</b> I don't know about you but my entree totally blew this salmon out of the water even by looking at my dodgy photos. The portion looked smaller than my pork and not as many elements, but that's not a bad thing as the salmon, mayo and egg are all very rich. I had a mouthful of this and it was ho-hum. I couldn't really taste the truffle in the mayo, the salmon<i> did</i> taste better than normal smoked salmon, the duck egg very fresh, can't put in words how it's different to chicken egg and the brioche was just posh toast to me. I think I may have been still in pork heaven to have even thought about C's entree, there are better sounding entrees than this one. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Not sure if you noticed in my blog that I don't rate C's dishes as I think you need more than a mouthful to rate it. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Riverine beef tenderloin with fondant potato and truffle mushroom duxelle, $46</b>. Another OMG moment, but not when I ate the beef, but when I ate some of that powerful, delicious truffle mushroom duxelle (chopped up mushrooms, usually with onion and shallots)!!! You cannot not really see this flavourbomb mixture, it's on the right peeking out behind the beef, but it was super finely chopped and the winning taste of the night. Seriously it was amazing, even outshining the confit of pork! The two rather big pieces of beef were cooked as expected perfectly to medium rare. The potato fondant was fluffy with a crisp coating to it, not as buttery as I thought it would be, but that's probably a good thing though. I was getting really full at halfway point. We even ordered a side of garlic potato mash, and also received a salad which apparently was part of the deal I bought. C managed to polish that off but not all the salad which was a mixed leaf one. 9/10.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Cone Bay saltwater barramundi with spanner crab parcel; sage and eschalot cream, $46. </b>This dish, from earlier perousing of the menu was my main of choice, but I let C have it as he loves seafood more than me. It looked very pretty indeed with the deep fried enoki mushrooms on top as a garnish. They didn't taste like much but did the job of being eye candy. The barra was really nice on it's own but I loved it with the cream sauce. The spanner crab was wrapped in a cabbage which was a bit hard to cut for sharing, it was subtle in flavour and again tasted better with the sauce. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Classic lemon tart with Marscapone, $20. </b>This was my choice as I can't pass up tasting another version of lemon tart. Each chef/cook has their own special recipe and the taste can vary so much despite being such a simple thing. I loved the simplicity of this presentation and the candle light made it look almost angelic. The tart was soft and you could tell the mixture had been created with precision and of the most utmost care as there were no lumps in sight, it was the smoothest and lightest lemon tart filling that I've eaten. I'm sorry to have to bring up a but, but it was a little too lemony for my liking. It kind of made my eyes squint with sourness with each mouthful even with a bit of the Marscapone on each spoonful. The base however was thin and soft which I loved. 7.5/10.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Salted peanut and caramel parfait.</b> I can't remember exactly what this was called as it is not listed on their a-la-carte menu but that's my guess. This dessert was very very creamy and sweet. The layer of caramel on top was so yummy with the salt element in it, that when mixed with the parfait it was a huge hit of sweet goodness. You can't beat that combo. Hmmm feel like a salted carmel macaron right now actually. . The bit of dark chocolate on the left wasn't tempered chocolate as it wasn't crispy, it was hard to cut, but nevertheless a nice textural addition to the plate. We had half and half of each others' dessert. I don't think I could've eaten either dessert in it's entirety, the parfait, rich and the tart, <i>too</i> lemony. Ah the joys of sharing!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So all in all, the dishes were a definite hit and even if I was paying full price were worth it. The service was casual yet polished. No Eastern suburbs snobiness here either. C and I came to the conclusion that the flavours, presentation and all round execution of these plates were leaps and bounds ahead of Foveaux considering the prices and the 1 hat rating both restaurants have. Catalina's plates were offered with confidence and knew their purpose. No experimenting or hesitation. But I guess that is down to the age of the restaurants and the restaurants purpose. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I highly recommend Catalina for a nice night out but expect to pay at least $200 for two sans voucher.</span></div>
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<a href="http://www.urbanspoon.com/r/70/750492/restaurant/Sydney/Catalina-Rose-Bay"><img alt="Catalina on Urbanspoon" src="http://www.urbanspoon.com/b/link/750492/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>Anonymoushttp://www.blogger.com/profile/07509577605457364514noreply@blogger.com1tag:blogger.com,1999:blog-6806933675425302826.post-84643992661786665562012-10-14T21:05:00.003+11:002013-08-09T18:41:27.570+10:00Foveaux - 65-67 Foveaux Street, Surry Hills<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The end of October was the expiry date for this meal voucher I bought for Foveaux, so off I went with anticipation on Thursday night with my husband for a nice meal out. I love eating out and was keen to try what Foveaux had to offer. They are pretty low key not much hoo haa about them when they won Sydney Morning Heralds Best New Restaurant of the year in 2008 and awarded 1 hat this year! I don't proclaim to be down with all the latest restaurants but how did I not know about this acclaimed four year old restaurant until I saw the deal pop up in my inbox!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Anyway as soon as we walked in we were welcomed by the friendly waiter who reminded me of Jonah Hill (of Superbad movie fame) and so straight away I found him jovial and he was at no way showing any sign of wanker hipster waiter syndrome which I hate. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So the deal was to choose an entree and main for two for only $60! Half price as all entrees were $24 and mains $36. We had some sparkling a glass of wine each a side of potato puree which I didn't bother taking a photo of and then a dessert which was $16.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I was thinking we were only going to get a set menu but we had 5 choices for each course which was great. All were dishes with uncommon (venison leg, smoked hock glaze etc.) ingredients creatively described with more common things. As in most fine dining restaurants you get an amuse bouche to kick-off your meal. And then it begins. . .</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Tomato, fennel and onion</b> <b>starter with a parmesan crisp</b> was so intense, hence perfect for amuse bouche. Served warm and very zingy! I really liked this, like a very posh tomato soup!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Rabbit terrine, raisin, roquefort with a salad of walnut, endive, apple and celery.</b> This was my entree as I don't think I've had rabbit before. But can I say there were no raisins and no walnuts. Maybe it was in the dressing? Not sure. It was a good dish, but the endive greens were a bit old. Well they weren't bright green and trimmed properly. I had a bit of celery with the ends all brown, I'd expect it should've been trimmed off first before serving! And I had a bit of white bone in the meat. I didn't say anything but if it wasn't for those two negatives it would have been a very tasty and pretty dish. So it only deserves a 6/10.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Caramelised venison tongue, nham pla prawns, crispy pork skin, cauliflower cream, cashew, shiso and mint.</b> This was my husbands entree and of course, I had to taste the venison tongue. It was the first time we both tried this and to our surprise it was better than we thought. It was rich and dense and probably like a hard piece of pate, also like a piece of steak but smooth, not with a grainy texture.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Roasted veal sirloin, caper and veal chip, white anchovy puree and Brussels sprouts. </b>This was my main and it was really really good. I've had veal schnitzel and veal osso bucco but never just a good old hunk of veal. So this was it. The piece of sirloin was cooked to perfection, medium rare. My friends and family know that I love a good piece of steak and I usually always order the meat main over a seafood one despite there being some good fish options that night, I'm glad I stuck to what I love. The veal was so tender and eaten with the anchovy puree and jus it was melt in the mouth deliciousness, ooo I want to eat this again now! The puree was not too strong at all. I actually ate it by itself as I didn't get my meat to puree ratio right! I needed more veal! And another brussel sprout wouldn't have hurt, there was only a quarter of one or half of a tiny sprout on my plate. The croquette type thing was ok, the stringy veal bits tasty but were a little dry probably as it was fried a tad too much. It didn't seem so fresh inside. . . 7.5/10.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Baked rainbow trout, celery puree, soya bean braised veal tail.</b> There was also something with hazelnut and something or rather but I totally can't remember. This was the other main, bad pic, but it has the veal tail underneath. I tasted the trout and it was unlike other trout that I've eaten before as it was quite subtle and really light on flavour, almost a bit watery tasting. My husband said it was ok, not something he would order again.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Thyme parfait, lemon curd, blueberry sorbet, pistachio and dried lemon sponge. </b>I don't have much of a sweet tooth but I think it's slowly developing, or how can I put it, when having devoured an entree and main, a dessert is essential! So I chose this dish as this was the most appealing and different sounding. The parfait was beautiful and creamy, not that much thyme flavour but enough, and the blueberry sorbet definitely made the perfect match with it's tartness and burst of juice from the berries. The dried sponge was unusual and looked like a sponge cake that was cooked in a microwave (thanks Masterchef for that little cooking technique, even though I haven't or probably ever will attempt it) but it was hard like honeycomb, a crispy texture like the inside of a Crunchie bar. All the elements on the plate made for a pretty damn good dessert. 8/10.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I would definitely recommend people to try the creative, unusual dishes here, although I do think the prices are a bit much for what they are in terms of presentation and quality of ingredients in comparison to other restaurants charging these prices. Maybe you should stick to the 6 course degustation they offer for $85. The service was great and the ambience was just ok. Most people were there using their vouchers the night I was there as I heard the waiters explaining how it worked. I hope they get more customers from this deal they put on. Overall I rate my experience at Foveaux a 7/10. Let me know what you think. . .</span></div>
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