tag:blogger.com,1999:blog-83420953470083831072024-03-05T23:03:36.905+11:00YaYa's Yum YumsYaYa and Friends' food adventuresYaYahttp://www.blogger.com/profile/14111676812426739385noreply@blogger.comBlogger202125tag:blogger.com,1999:blog-8342095347008383107.post-14308892007770233742016-10-10T23:19:00.001+11:002016-10-10T23:19:16.396+11:00Pins on Lurline<span style="font-family: Arial, Helvetica, sans-serif;">It's been a long time between posts (about 3 years in fact!) and there have been countless food adventures that have gone undocumented. One recent experience has jolted me back into action.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Pins on Lurline, in picturesque Katoomba was the perfect evening stop in the Blue Mountains. About 800m from the Three Sisters/Echo Point, the restaurant is housed in the former Church Hall of a charming 118 year old house. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Previously run by a Scottish and Japanese husband/wife team, the restaurant developed a loyal local following serving a mix of Japanese, Italian and Modern Australian. New owners, Jody and Kim took over in July 2016. Streamlining the menu, it is much more coherent and doesn't try and span too many cuisines. The focus is on high quality, seasonal produce all prepared in-house. You know you've stumbled across a good menu when there are multiple dishes competing for your choice and you just can't decide. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndGfarDXHzDgxkqfHiUOjsxx_kPpfMc5cIYE1fGP6V2-ZymgZGgUPj34oC7iluqTVSkeiZ3vrZUNtcRqC4NJUdrdBnugP_6IakjmleM7N6AzSe1iKXlLK1yGmCqlAtVFUVaUPaHJiegAv/s1600/pins-on-lurline.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndGfarDXHzDgxkqfHiUOjsxx_kPpfMc5cIYE1fGP6V2-ZymgZGgUPj34oC7iluqTVSkeiZ3vrZUNtcRqC4NJUdrdBnugP_6IakjmleM7N6AzSe1iKXlLK1yGmCqlAtVFUVaUPaHJiegAv/s400/pins-on-lurline.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">House photo courtesy of Management of Pins on Lurline/TripAdvisor</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Starter:</b></u> House-baked rosemary and pine nut bread</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">After a big day, we arrived at the restaurant ravenous. Overcome by our appetites, we devoured the bread without even taking a single photo! It's a treat to eat freshly baked bread and the herbaceous flavour of this shone through. Moist and not overly crusty, the addition of pine nuts lent a little extra body. Served warm and pre-sliced, we smothered ours with butter. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Entree:</b></u> Scallops on top of confit of leek, rich celeriac puree and cucumber citrus foam</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Plump, sweet scallops with rich celeriac puree is a match made in heaven. The confit of leek added an earthy flavour and textural contrast. The cucumber and citrus foam is added for a bit of freshness but I found it wasn't needed. I was more than happy to eat these succulent sea medallions with their rich puree and leeks. If only I could order this as a main! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Next was zucchini flowers stuffed with apple, ricotta, cranberries atop a butternut puree, with pine nuts and parmesan. These flowers were a little different due to the lighter, crunchy polenta crust. It was a nice change from the thicker and sometimes oily batters that you find elsewhere. The filling was rich and creamy, counterbalanced by the sharp/sweet cranberries. The butternut puree and pine nuts also added a nice sweetness to this dish. Very moreish.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Main Course:</u></b> Eye fillet served with potato galette, broccolini, heirloom tomatoes, baby pickled onions and beef jus. Option of adding Cafe de Paris butter or Dijon Cream. We went with the dijon cream which provided a rich creamy sharpness to the perfectly cooked medium/rare beef. Homely yet sophisticated, this beef dish ticked all the boxes and satisfied our red meat cravings.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Lamb backstrap served with asparagus, broccolini, charred/pickled red onion and polenta chips. It's welcome to see main dishes thoughtfully served with vegetables. City dwellers are so used to purchasing their meals as 'components' that a main dish is rarely balanced and only contains the protein element of the meal. This forces you to purchase your veges and carbs at additional expense. Of course you can add side dishes to your meal at Pins (salad, greens, polenta chips, potatoes and bread), but the seasonal asparagus was a nice pairing with beautifully cooked lamb. Unexpectedly, the pickled red onion help cut the richness so your sated appetite could happily continue devouring every last morsel. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Due to food envy of the the table next to us, we ordered an additional bowl of thick cut polenta chips, with parmesan and rosemary (no picture again - sorry). Crispy on the outside and creamy in the middle, the polenta chips were beautifully seasoned with the parmesan. The rosemary help elevate what can often be a plain tasting mix of cornmeal. Some chips had one side which was a little chewy (due to the skin that forms when the polenta is left to cool), but these were easily sliced off. I'm definitely a polenta convert. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Dessert:</b></u> Sticky date pudding with caramel sauce and house-made vanilla ice cream</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">With our stomachs about to rupture, we made the decision to share an old favourite in the sticky date pudding. The pudding itself was served in a shallow dish. I think a deeper dish would have made for a denser more moist pudding (at the expense of presentation). Still the flavour was excellent. The caramel sauce was lighter than the usual thick, cloying butterscotch sauce. Our stomachs were relieved. Then there was the house-made vanilla ice cream. Packed full of tiny vanilla seeds, you can taste the quality in the ice cream that unlike commercial products, is not packed full of emulsifiers and stabilisers etc. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">With that, our meal was complete. Other dishes I wish I could have tried included the pork belly, pork croquettes, duck tortellini, roasted chat potatoes cooked in duck fat, Chocolate trio, white chocolate panna cotta and their signature salted coriander cheesecake. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Pins provides a sophisticated dining experience without straying too far from the homely feel you'd expect from a regional restaurant. The service was attentive, friendly and relaxed. Best of all, we weren't charged big city prices. We walked away thinking it was fantastic value given the quality of food served up. Already looking forward to our next trip to Katoomba.</span><br />
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<span style="font-size: x-small;">M.S. Glutamate was a <u>paying</u> diner at Pins on Lurline</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Address:</span></div>
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<span style="letter-spacing: 0.04em;">132 Lurline Street, Katoomba, NSW, 2780</span></div>
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<span style="letter-spacing: 0.04em;">Open for Dinner 5.30pm to 10.00 pm </span></div>
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<br />M.S. Glutamatehttp://www.blogger.com/profile/13901958472382815212noreply@blogger.com1132 Lurline St, Katoomba NSW 2780, Australia-33.7237399 150.31167389999996-59.2457744 109.00307989999996 -8.201705399999998 -168.37973210000007tag:blogger.com,1999:blog-8342095347008383107.post-48559660677471081132015-02-10T11:28:00.000+11:002015-09-20T00:23:43.103+10:00Making Jung - the Chinese Ploughman's Lunch, not the Doctor of Psychology!<br />
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As the Chinese New Year approaches, my thoughts turn to a winter Chinese delicacy, Jung. Yum Cha Restaurants and many Asian grocery stores have versions all year round but none are so good as the ones your mother made for you as a child. I remember the kitchen filling up with steam as the huge metal pot (taller than me) would bubble away with the heady scent of sticky rice, salty pork and the herbal scent of the bamboo leaves they were wrapped in. Nothing beat the unwrapping of a freshly cooked Jung, scorching our fingers as you rushed to get the string and the leaves apart, then the first taste of the silky pork belly as it melted into the rice. Unfortunately, all good things take time and like all good<a href="http://yayasyumyums.blogspot.com.au/2013/02/the-making-of-legend.html" target="_blank"> Chinese recipes</a>, this one needs a few days' preparation so:</div>
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Buy your <b>Ingredients</b> (the quantities below are per kilo of glutinous rice which should make approximately ten Jung, the final number you get will depend on how "courageously" you wrap!); any Asian grocery store should stock all but the pork belly which can be bought from your local butcher or supermarket:</div>
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250 gm pork belly</div>
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1 kilo glutinous rice</div>
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1/2 teaspoon MSG (monosodium glutamate - optional but hey, it's traditional)</div>
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25 g salt</div>
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100 g dried Adzuki or Mung Beans </div>
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30 dried bamboo leaves</div>
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12 cooked salted duck eggs (optional)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvhE5Bot9ZicEZBM9sE0a8WDDwtdng5qDuig0dn2upDJ0tdzT2d_Ix6888uXBmvhtMcUzUWIbIp6PhgAjGO63vi31nqwqgOjiwjws5eQQVOs_MQvXftbyikYBt01Whzmt_qWAO_xeeG_o/s1600/graded_resized.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvhE5Bot9ZicEZBM9sE0a8WDDwtdng5qDuig0dn2upDJ0tdzT2d_Ix6888uXBmvhtMcUzUWIbIp6PhgAjGO63vi31nqwqgOjiwjws5eQQVOs_MQvXftbyikYBt01Whzmt_qWAO_xeeG_o/s1600/graded_resized.jpg" width="640" /></a></div>
Also like all good Chinese recipes, you can add all manner of other things such as lapchong (chinese sausage), mushrooms, lentils, mung beans, etc., but I wanted to replicate the jung I had as a child so this is my mother's recipe (which I'm sure to be fiddling with as soon as I'm practiced enough with the basics).</div>
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As soon as you get home:<br />
<ol>
</ol>
<ol>
<li>Wash the pork belly and slice into thumb-sized chunks </li>
<li>Rub a heaped tablespoon of salt into the pork and leave covered in your refrigerator to marinate. </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPyfLIRYIiAMl_BdjHwEg_MQPXNgvJ6F0bGCgpXUegx8H9967F5OZ4BKzqnWZmJQy91Ox35wwwdx3TW-7Re3fM_aKDP3lqdzS7vT5oGAD3rxd3lc7ov9nutvfYKlkkAvexe5wUe9lY9io/s1600/graded_resized1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPyfLIRYIiAMl_BdjHwEg_MQPXNgvJ6F0bGCgpXUegx8H9967F5OZ4BKzqnWZmJQy91Ox35wwwdx3TW-7Re3fM_aKDP3lqdzS7vT5oGAD3rxd3lc7ov9nutvfYKlkkAvexe5wUe9lY9io/s1600/graded_resized1.jpg" width="640" /></a><br />
<ol>
</ol>
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<b>One day before wrap day:</b></div>
<ol>
<li>Unwrap your bamboo leaves, snip the hard stalks from the base of each bamboo
leaf and soak in a basin of cold water. Make sure to agitate the leaves
thoroughly and change the water at least three times. The bamboo leaves
should be pliable. (If you forget to do this the day before, don't panic, you can use boiling water on the dry leaves on wrap day. This is also good to remember if some of your leaves rip, as they are prone to do during your first wrapping attempts, and you end up needing more. Don't worry if they do, these can be used as the third outer leaf.) </li>
<li>Soak the beans in cold water.</li>
<li>Peel the duck eggs,
discarding the shell and the white (although the whites can be kept for
adding to a stir-fry or porridge in small quantities), cut the yolks in half if you think they're too big and put in a covered dish in the refrigerator.</li>
<li>Wash and drain the pork, sprinkle with a little fresh salt and re-pack in a dry container in the refrigerator. </li>
</ol>
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<b>On wrap day:</b><br />
<ol>
<li>Half an hour
before you want to start wrapping, soak the sticky rice in a basin of cold water. After
half an hour, rinse the rice and drain the rice through a sieve into a basin at least a third larger than the amount of rice
you have. This is to ensure you have sufficient room in your basin to
add in and mix the other ingredients.</li>
<li>For each kilo of rice, add 25g of salt and 1/2 teaspoon of MSG, if using, to the rice. </li>
<li>Stir through the beans and mix well with your hands.</li>
</ol>
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<b>Time to wrap!</b></div>
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<ol>
<li>Remove your bamboo leaves from the water but keep them covered with a wet tea towel so that they don't lose their pliability.</li>
<li>Bring all your ingredients to a large table and have a tray to catch any rice spillage. </li>
<li>Take one bamboo leaf with the fat end on the left and the pointy end to the right.</li>
<li>Bend it into a parabola shape and make a small pleated fold from the middle of the leaf to the bottom making a pointed pocket.</li>
<li>Scoop a little rice into the corner and two thirds of the way along the long ends of the leaf.</li>
<li>Top with a piece of pork belly and egg yolk if using.</li>
<li>Take another leaf and make a similar shape around the top edge of the
first leaf, overlapping a little and without a fold. This is to give
some height to the casing so that you can pack more rice in. </li>
<li>Top with another small scoop of rice mix and try to enclose the pork/egg completely.</li>
<li>Fold the bottom leaves up or to the right to envelope the rice.</li>
<li>Fold the side and top leaves in and cover with a third leaf if necessary</li>
<li>Bind with cooking twine. </li>
<li>Place as many Jung as your biggest saucepan will hold, cover with water and boil for at least 3 hours, replenishing the water if necessary (check every hour) or until the fat on the pork has rendered and the beans are tender.</li>
<li>Eat steaming hot immediately (or refrigerate or freeze and reheat) with a drizzle of sesame oil, white pepper and soy sauce to taste. </li>
</ol>
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Gummi Babyhttp://www.blogger.com/profile/16746419753403963804noreply@blogger.com6tag:blogger.com,1999:blog-8342095347008383107.post-85044779741417168772015-02-07T17:45:00.001+11:002015-09-20T00:21:54.794+10:00The Phoenix Rises, Again - Argo Restaurant, Pymble<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDgcvkmh-dzyoFbyIEytsw-SIeMzmCblMYPgE_EAL9b0QV5EJOId90QyZqcgEpCMh9kDem7O1NtVV5YeYuP4gpYBk6SM3GsFvYBoiExboxSYqBqELqrDypPPB377NJXhyphenhyphen6hQW29L5rBeo/s1600/20141102_125703.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDgcvkmh-dzyoFbyIEytsw-SIeMzmCblMYPgE_EAL9b0QV5EJOId90QyZqcgEpCMh9kDem7O1NtVV5YeYuP4gpYBk6SM3GsFvYBoiExboxSYqBqELqrDypPPB377NJXhyphenhyphen6hQW29L5rBeo/s1600/20141102_125703.jpg" width="640" /></a></div>
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The last couple of years have seen more restaurant closures in Sydney than I can fathom and this site in Pymble has had more than its share of those. Following a run of different cuisines and restaurateurs hoping to make a success of this upper North Shore location, ranging from well before the previously reviewed <a href="http://yayasyumyums.blogspot.com.au/2011/01/let-fireworks-begin.html" target="_blank">Ad Lib</a> to the short-lived Spanish influenced Lounge 10'47 we are hopeful that Argo is to here to stay for a while.</div>
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Billed as Modern Australian, all the dishes were very appealing to our small group which encompassed eight adults and four children. With a range of pastas, tapas-style dishes, burgers and grilled meats, there is enough variety from which to choose and more than enough for a return visit.</div>
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Very family friendly, the children were served first while we adults looked on enviously and we were not disappointed.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQtKdJTgHczNKYkdb1h7Dv4bxrh09rIZ47huX1EwsIj-rIzqQRLdAONxpjVZP2Z_T1Uu6QxzmfycU01GRYU6NPfaj30fpJobbG7Gy-PsdFoN53s9cyEi76856iJGu_bLaznRQKJilICOU/s1600/20141102_125805.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQtKdJTgHczNKYkdb1h7Dv4bxrh09rIZ47huX1EwsIj-rIzqQRLdAONxpjVZP2Z_T1Uu6QxzmfycU01GRYU6NPfaj30fpJobbG7Gy-PsdFoN53s9cyEi76856iJGu_bLaznRQKJilICOU/s1600/20141102_125805.jpg" width="640" /></a><br />
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As we wanted to try as much as possible, we started with the entire selection of a "Few Things to Share": Olives, Taleggio and Parmesan croquettes, Haloumi with Hazelnut dressing, Grilled Prawn Skewers with Cherry Tomatoes and Basil, Chicken Wings with Chilli, Garlic, Rosemary & Lemon, Chicken Liver Pate with Onion Jam and Bruschetta of the Day (ours was mushroom and fetta and alas no photo!) $6 to $14<br />
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All the flavours were wonderful, exactly as you would expect from a really great kitchen. The wings and croquettes were hot and crispy, the sourdough toast was crusty and beautifully grilled, the haloumi perfectly coloured. The pick of the dishes to share was probably the Chicken liver pate and onion jam. </div>
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On to mains, we chose:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VFTi_7sPJZDUZIRARE2erLBrrdnvRSUU6kdXBCe2jiel2QaiF2U1BxS_e6_RaSwxJIANNXv_uElj0V4HX-OE-dEFd7P_flA_8XClMBbCjprrP43mfZavK_cRm9kc-oueXTq4VEWhP04/s1600/20141102_134848.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VFTi_7sPJZDUZIRARE2erLBrrdnvRSUU6kdXBCe2jiel2QaiF2U1BxS_e6_RaSwxJIANNXv_uElj0V4HX-OE-dEFd7P_flA_8XClMBbCjprrP43mfZavK_cRm9kc-oueXTq4VEWhP04/s1600/20141102_134848.jpg" width="640" /></a><br />
Calamarata with Bolognaise sauce $24<br />
As with the other pasta dishes, al dente, flavoursome and satisfying. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_K4MgSFhZRBU2ai0xzlCSUc_zVP7uGFqEOaFs-R2AXXOi5dhH_EpiYtPacn0nXLB8nyMO5bh6Ecxn_msITgKFsxxNC9bldZVopOnvV1aQ-2iD_pnXVY-jxBOGWoznhQkeo4rEbPxLrU/s1600/20141102_134608.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_K4MgSFhZRBU2ai0xzlCSUc_zVP7uGFqEOaFs-R2AXXOi5dhH_EpiYtPacn0nXLB8nyMO5bh6Ecxn_msITgKFsxxNC9bldZVopOnvV1aQ-2iD_pnXVY-jxBOGWoznhQkeo4rEbPxLrU/s1600/20141102_134608.jpg" width="640" /></a> Beef Burger with Scamorza, pickles, bacon, beetroot relish and chips $20<br />
Neither too big nor too small, a brioche bun, melty cheese and sauce on the side so it doesn't run down your hand, whats not to like! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjDIYkEl18yR9rvQ2IJXe87gxwbx6tq6_j10pnQFE4Rnt0miJ1StpYgdXeQIAbkzLkeypJI4X52rARQvx5cNL04Ruu59Bmf0-f7TC1XQ5m6ZBrRjVQT9B26q2Z2NvGAcHG0s9daa32_Y/s1600/20141102_134701.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjDIYkEl18yR9rvQ2IJXe87gxwbx6tq6_j10pnQFE4Rnt0miJ1StpYgdXeQIAbkzLkeypJI4X52rARQvx5cNL04Ruu59Bmf0-f7TC1XQ5m6ZBrRjVQT9B26q2Z2NvGAcHG0s9daa32_Y/s1600/20141102_134701.jpg" width="640" /></a> Scallops with Saffron & Corn Puree, Asparagus, Burnt Butter & Sage $22</div>
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Ordered as a main without fuss from the Entree menu, this (along with a side of Chat Potatoes with Roast Garlic and Rosemary Oil $7) made for a smaller main than the more generously portioned mains on offer for someone with a reduced appetite. It was the highlight of my meal. Scallops perfectly cooked, crispy but tender. All the flavours worked beautifully together.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkm5R6ZM510xRViOY9q3OPAXvuQ_hJ0dGS0DaRxpTxAIaZQlnQDnINV56zRVWz3Ks5BR4pZnURXPe2XT-dYUycp6ldzZSS6aztRm-tpUxPDJvxbwR3-b-nV56Y-BFTKkj8kotIAO34CBg/s1600/20141102_134911.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkm5R6ZM510xRViOY9q3OPAXvuQ_hJ0dGS0DaRxpTxAIaZQlnQDnINV56zRVWz3Ks5BR4pZnURXPe2XT-dYUycp6ldzZSS6aztRm-tpUxPDJvxbwR3-b-nV56Y-BFTKkj8kotIAO34CBg/s1600/20141102_134911.jpg" width="640" /></a> </div>
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1/2 Rack of Pork Ribs $32<br />
Meat lovers everywhere rejoice! It also comes in a full rack!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLEFPYpD9DMhGWLEzwazW8XoqlLazuW-Uek68NAYFTyat0h85EaqtymiF9yB5XC6Q48-HzbA6NuyPIwoM2AeyJ1B770As6ZwJYP0wVay7_8qp3A97jhZ2NnQLIoOisJFY8G2M4rZzpq9M/s1600/20141102_134916.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLEFPYpD9DMhGWLEzwazW8XoqlLazuW-Uek68NAYFTyat0h85EaqtymiF9yB5XC6Q48-HzbA6NuyPIwoM2AeyJ1B770As6ZwJYP0wVay7_8qp3A97jhZ2NnQLIoOisJFY8G2M4rZzpq9M/s1600/20141102_134916.jpg" width="640" /></a><br />
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Orecchiette with broccoli & pine nuts $22 <br />
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Spaghetti with prawns, sea urchin butter, cherry tomatoes & zucchini $26<br />
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Perhaps our appetites for overindulgence have also wained over the years but in truth, we were all so well fed after the entrees and mains that we didn't have room for dessert. Ah well, next time. </div>
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Marrying food which celebrates its ingredients in classic yet solid combinations to a background of live music in the street-front window (at least there was when we were last there on a Sunday for lunch) and you can count on a more than pleasant dining experience. Please, give it Ar-go!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkm5R6ZM510xRViOY9q3OPAXvuQ_hJ0dGS0DaRxpTxAIaZQlnQDnINV56zRVWz3Ks5BR4pZnURXPe2XT-dYUycp6ldzZSS6aztRm-tpUxPDJvxbwR3-b-nV56Y-BFTKkj8kotIAO34CBg/s1600/20141102_134911.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a>Gummi Babyhttp://www.blogger.com/profile/16746419753403963804noreply@blogger.com0tag:blogger.com,1999:blog-8342095347008383107.post-43121001079414870452014-07-22T17:14:00.002+10:002015-09-20T00:23:17.910+10:00When East Meets East Meets East - Infuzions<div style="text-align: justify;">
Is there such a thing as too much choice? With the profusion of cuisines available in almost every suburb's dining quarter, the question about what to have for a meal when dining out becomes a battle of the strongest resolve, that is, s/he who is loudest (or has the means to pay!) inevitably gets to choose! </div>
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How wonderful then that Infuzions came along. With currently two locations, in Cammeray and Hornsby, the menu offers a wide array of Asian dishes spanning a number of the most popular cuisines, beautifully presented and flavoursome as well. There are tapas-sized dishes if you want to eat lightly or to sample more than one or two dishes or there are more substantial options if you are after a main meal or have a hearty appetite. We had a party of twelve to feed and although we ordered a large variety rather than multiples of the same dish to share, there were still many others that we didn't get to order. It must be said that when spice and heat feature in a dish, nothing has been diluted to cater to a wider palate, so if dining with young or less adventurous friends, ask before you order! </div>
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Twice Cooked Pork Belly Pieces with Nam Jim Jiew ($9) - crispy crackling but a touch dry, it wasn't quite the melt-in-the-mouth that I wanted it to be but great to taste and so beautifully plated.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYKZ7urhJLfDSAFiF1iXsja58zphJtP5NU1a3KZ3rKl68yDOAYcJMI6mESAheAXSwQLOCROZCbTygl2b-wXwtBdJDlUhmszFWBpVZbLUXdQQvTI9tCrmsbg6E01fhUSxdVhvXSvjt9II/s1600/SAM_0155.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYKZ7urhJLfDSAFiF1iXsja58zphJtP5NU1a3KZ3rKl68yDOAYcJMI6mESAheAXSwQLOCROZCbTygl2b-wXwtBdJDlUhmszFWBpVZbLUXdQQvTI9tCrmsbg6E01fhUSxdVhvXSvjt9II/s1600/SAM_0155.JPG" width="142" /></a> </div>
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Prawn Patty Cakes ($8.90) - Prawn & Pork mince with garlic, coriander, coated in breadcrumbs and fried. These were a hit with the kids and adults alike and, in flavour and texture, were very satisfying. We ordered an extra serve.</div>
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Prawn Dumpling ($7.90) - Minced prawn meat, bamboo shoot & coriander - fairly traditional and not as large as some (which I prefer) but although the pastry could have been a little thinner, yummy to eat.</div>
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Scallop Dumpling ($7.90) Strangely, according to the menu, not a trace of scallop to be seen just "minced prawn meat, garlic, ginger & white pepper". We weren't sure if this was just lost in translation, honesty or what the foamy bits were but they didn't seem to have an impact on the taste which was still yum cha delicious.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_ceSdqmkjseDyesFnI-bodAMpI9O3yu8_-vuL8c5fwBV_Bt8gzI7-GbXZKAO4VMEs7qttrZnKNiFg7QNgYvUiqb49zfDM0GFfOG3bbAIRjTza3FYtANFziSG4J7TuEpkNZXGl2G-zMA/s1600/SAM_0160.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_ceSdqmkjseDyesFnI-bodAMpI9O3yu8_-vuL8c5fwBV_Bt8gzI7-GbXZKAO4VMEs7qttrZnKNiFg7QNgYvUiqb49zfDM0GFfOG3bbAIRjTza3FYtANFziSG4J7TuEpkNZXGl2G-zMA/s1600/SAM_0160.JPG" width="640" /></a></div>
Prawn Betel Leaf ($9) - Tamarind prawn and roasted coconut on a betel leaf with an Asian style sauce - this was quite delicious and we would have liked to have more of these.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBwdiDRAKgSU28ohV5gipXrQhv3jcLcicc1d2J_A4ih-BM_SGfYvba69dfiBmRIEVuutxDJEOktcF6rG3SiQomBENkL-xxJTkiPFS8fRKaUeZ5NF0C5vqSLBeoSkkTErvUaQpiPUU3dbc/s1600/SAM_0206.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBwdiDRAKgSU28ohV5gipXrQhv3jcLcicc1d2J_A4ih-BM_SGfYvba69dfiBmRIEVuutxDJEOktcF6rG3SiQomBENkL-xxJTkiPFS8fRKaUeZ5NF0C5vqSLBeoSkkTErvUaQpiPUU3dbc/s1600/SAM_0206.JPG" width="640" /></a> Crispy Vegetable & Mushroom Dumplings ($6.90) - vermicelli, leek,
onion, mushroom & ginger - a delicious morsel, as good as the best
gyoza albeit a little light on the filling.<br />
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Salt & Pepper Squid ($11.50) served with green apple som tum & plum sauce - the squid pieces could have been cut up smaller and marginally more tender and there either wasn't as much salt & pepper spice as I have come to expect or the batter didn't stick sufficiently to the squid to make it onto the plate.<br />
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Golden Tofu ($7.90) - Crispy tofu with sticky palm sugar caramel -beautifully presented and a good match for its Japanese counterpart.<br />
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Larb Salmon ($14.50) - Seared salmon, lime juice, ground rice, mint, coriander & fresh herbs - a Thai influenced dish for those who love Larb Chicken - this is a lovely alternative and it must be popular because they publish the recipe in the back of the menu!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnan9Ur3wy0qy_ztcYrVq2yrMv8umfewkuzMHTJhmK-cKPWc3GHkPCXPS2v3agbPBCdfGfmJHofH8aBUmQB81ioowECXQcZQ7RgXApxhadvHQctjjhqidtjkPVEGZJpJaCWk86KicYBIE/s1600/SAM_0166.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnan9Ur3wy0qy_ztcYrVq2yrMv8umfewkuzMHTJhmK-cKPWc3GHkPCXPS2v3agbPBCdfGfmJHofH8aBUmQB81ioowECXQcZQ7RgXApxhadvHQctjjhqidtjkPVEGZJpJaCWk86KicYBIE/s1600/SAM_0166.JPG" width="221" /></a></div>
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Infuzion's Marinated Chicken ($21.90) - served with steamed vegetables and spiced yellow rice. One of three off-the-grill items brought spectacularly to the table on its own spike, this is another dish for which I would return time and time again. The smokey chicken was moist and succulent and the accompanying crisp vegetables were colourful and unimpeded with sauce, allowing the chicken to shine. (Note: they do de-spike the chicken after delivering the dish to the table.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEkcvb8Zlf0-GGs6l9-fJbwjk0cHgIKNcTx0gKr6s5kKBrtBlDBUIcD1Q3n909tDUkoM-1reHA7if4wX_4m39aNMyjrdksgpjqGbkzSjaTnrI2xtJSOYmHWcuDTmSlSgGJD_31Xoq3lY/s1600/SAM_0178.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="117" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEkcvb8Zlf0-GGs6l9-fJbwjk0cHgIKNcTx0gKr6s5kKBrtBlDBUIcD1Q3n909tDUkoM-1reHA7if4wX_4m39aNMyjrdksgpjqGbkzSjaTnrI2xtJSOYmHWcuDTmSlSgGJD_31Xoq3lY/s1600/SAM_0178.JPG" width="200" /></a>Other offerings along the same vein were Roasted Red Moisture Infuzed Pork Loin and Grain Fed Sirloin Steak.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEkcvb8Zlf0-GGs6l9-fJbwjk0cHgIKNcTx0gKr6s5kKBrtBlDBUIcD1Q3n909tDUkoM-1reHA7if4wX_4m39aNMyjrdksgpjqGbkzSjaTnrI2xtJSOYmHWcuDTmSlSgGJD_31Xoq3lY/s1600/SAM_0178.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4pJCOt6W9NceJYNbidmWg9I-3yMiGikCX_TMfONt8FDIQXRtseUVHEugB50s8LpfqneTgdMCrnXdMffPFBrod_eIiQ1Em1gkcanfKN2KQeA7ZFgWXJuyV_TdbjZxTgXxkffqZjoOGnZ4/s1600/SAM_0168.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4pJCOt6W9NceJYNbidmWg9I-3yMiGikCX_TMfONt8FDIQXRtseUVHEugB50s8LpfqneTgdMCrnXdMffPFBrod_eIiQ1Em1gkcanfKN2KQeA7ZFgWXJuyV_TdbjZxTgXxkffqZjoOGnZ4/s1600/SAM_0168.JPG" width="640" /></a></div>
Crispy Pork Belly with Chinese Broccoli, garlic, chilli & oyster sauce ($8.50) - again slightly on the dry side but flavourful and we all need our greens! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQnxU98LJipMTpPbdgiPsjE4Co8Fa3UwSoypEzFRo83cu51CWb593rBqy39ha2CRkPM3mmq3BwcLs58MxFZjogJIiKd2t37Ji_hkZBrUzE-RkD3qeJNyu8yjiSysf_RARWG-oJ7AGrkY/s1600/SAM_0170.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQnxU98LJipMTpPbdgiPsjE4Co8Fa3UwSoypEzFRo83cu51CWb593rBqy39ha2CRkPM3mmq3BwcLs58MxFZjogJIiKd2t37Ji_hkZBrUzE-RkD3qeJNyu8yjiSysf_RARWG-oJ7AGrkY/s1600/SAM_0170.JPG" width="640" /></a>Massaman Osso Buco ($9.90) with Kipfler potatoes & cherry tomatoes - another stand-out dish, we loved this with the accompanying jasmine rice. The meat was tender and the flavour was intense. Other curries available were Chicken Green, Red Duck, Mixed Seafood Yellow, Wagyu Beef Red and Rose Petal Fuk-Tong Massaman. More to return and try!</div>
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Pad Kee Maw with King Prawns ($9.90) - one of a selection of wok fried dishes which allow you a choice of protein from tofu, chicken, waygu beef and king prawns, this was a touch spicy to my palate but had lots of wok breath. Other choices included plain and Lobster Pad Thai, Crispy Chicken & Cashew Nut, Pad See Eew and Fried Rice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXjEyqmG6VXfIlk6FK5sAVnZnlGIPwK8gPFWsBhy486PowhZAPRZIwwfu90sd7DlxENdPpdZRTfw37BctuqsU7z8rwOQe-Rs_8tV8cR1Az9LXlkHMfCvhKjAa-ZSwrzm6xs71zVcnJYPk/s1600/SAM_0175.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXjEyqmG6VXfIlk6FK5sAVnZnlGIPwK8gPFWsBhy486PowhZAPRZIwwfu90sd7DlxENdPpdZRTfw37BctuqsU7z8rwOQe-Rs_8tV8cR1Az9LXlkHMfCvhKjAa-ZSwrzm6xs71zVcnJYPk/s1600/SAM_0175.JPG" width="640" /></a>BBQ Pad Prik Khing Lamb Cutlets ($25.90) - lamb cutlets basted with a thick dry curry paste, infused with lemongrass, garlic, galangal and served with green beans. Another favourite if you love lamb. </div>
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Pan Fried Roti ($4.50) - Not the multi-layered laced-with-oil type so healthier but alas, a little dry so perfect to scrape up the Massaman curry sauce.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuL1HgvoqGFLdHuYFe0m6z1Fdxk-d-hcEHNml7q4OFGiMSRi018S4XPdhYOybIW0kyXcxlTjuj6Lc6iL_-h4U6qi7-_FKwQO2cPNAx_hxnJANHOHYqzfUqeiZ0HEzXj8JtXU125CxmDqk/s1600/SAM_0217.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuL1HgvoqGFLdHuYFe0m6z1Fdxk-d-hcEHNml7q4OFGiMSRi018S4XPdhYOybIW0kyXcxlTjuj6Lc6iL_-h4U6qi7-_FKwQO2cPNAx_hxnJANHOHYqzfUqeiZ0HEzXj8JtXU125CxmDqk/s1600/SAM_0217.JPG" width="400" /></a></div>
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BBQ Pork Buns ($6.90) - Traditionally sticky sweet sauced pork encased in fluffy steamed light bread. </div>
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Before we go, just to give you a sense of the breadth of the menu, for the first time, here are some of the dishes we didn't get to but love the sound of: Infuzion's Oysters, Makhuea Tower (eggplant), Vietnamese Rice Paper Rolls, Peking Duck Rolls, Seared Scallops, Prawns & Wild Mushrooms, Stir Fried Wagyu Beef Black Pepper, Infuzion's Grilled Meatballs, Garlic Pepper Soft Shell Crab, Ko Chu Jang King Prawns, Salt & Pepper Duck and Oven Roasted Salmon.</div>
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Hinting at Cantonese, Thai, Vietnamese, Japanese and Korean cuisines, the only argument will be what to order once when you get there! (Did I mention they do take-away too?!)</div>
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<span id="goog_1084675780"></span><span id="goog_1084675781"></span><br />Gummi Babyhttp://www.blogger.com/profile/16746419753403963804noreply@blogger.com2tag:blogger.com,1999:blog-8342095347008383107.post-80752259787452459642014-06-21T18:07:00.000+10:002015-09-20T00:22:27.146+10:00A trip to Italy Via Napoli<div style="text-align: justify;">
We all have food dreams, personally, mine is to have a limitless supply of fresh truffles but as that's an unlikely scenario, we fulfilled Lobo's dream instead - ordering TWO METRES of pizza.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kvHAWjj7fQqYrsyoEJaumEll1Uo6JYzEwRjvEF_pNl3rpp5qxYzUxXV7SS_U8PkN37GVvkihxAFCzbc6CPmV6IZ1y8tm9wD0SWl8DVerf3wd37S0ldbFnR2rNSI3rrwd3KpxesCy5oY/s1600/20140608_125911.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kvHAWjj7fQqYrsyoEJaumEll1Uo6JYzEwRjvEF_pNl3rpp5qxYzUxXV7SS_U8PkN37GVvkihxAFCzbc6CPmV6IZ1y8tm9wD0SWl8DVerf3wd37S0ldbFnR2rNSI3rrwd3KpxesCy5oY/s1600/20140608_125911.jpg" width="640" /></a> </div>
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Via Napoli, in Lane Cove, on the north side of Sydney, has earned a reputation for serving authentic pizzas. They have been around for a while but, as word has spread, their initially small home has expanded, even in the short time (3 years) between my first and next (this) visit. And so many diners can't be wrong. </div>
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We were there to celebrate Wag's birthday, the perfect venue because her favourite dessert is Tiramisu, but more on that later.<br />
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The pizza is infamous but to our delight, there was a selection of other yummy sounding dishes which we chose a smattering of for the table to share as entrees. </div>
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We ordered Arancini ($10.00), which comes as two, tennis ball sized, perfectly golden fried balls a serve with a different filling in each - one with veal & pork mince, buffalo mozzarella & peas, the other with truffle & gorgonzola.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxGeOtTBXp726l1f5pzmkMIrGCRw36nVsSlFe_cTyDrgz_ta2KtOWBSm0-uL1qKFACfk17-0BdDCsEMBsNtb0WBjm-a1i7wkd46yeaPwD905R89CFMPkD9lkevXhAWr3E3Z4oEeF0YeM/s1600/20140608_124256.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxGeOtTBXp726l1f5pzmkMIrGCRw36nVsSlFe_cTyDrgz_ta2KtOWBSm0-uL1qKFACfk17-0BdDCsEMBsNtb0WBjm-a1i7wkd46yeaPwD905R89CFMPkD9lkevXhAWr3E3Z4oEeF0YeM/s1600/20140608_124256.jpg" width="640" /></a>We also ordered Polip Alla Luciana ($22.00) - a dish of melt-in-the-mouth baby octopus presented in a lidded jar and filling our mouths with such a cornucopia of flavours that all gelled to make one tasty dish. Packed with capers, olives, stale chunks of bread which soaked up the glorious sauce infused with garlic, oil, chilli, parsley & white wine, it was probably the dish for which we will all be returning.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlphiWpVvziJjlTHe9WrCLiVkFwAG3Mc5ENbKr0uzoXW2rHlLZ_F8HVcDDYmTbZTmn6BckFJIwOAAK-CavqRVh2nHmb05eWQYHIkuoYUQTvoRG_9DrvgiYE2wPmVBKes8R3Ke087urDo/s1600/20140608_124441.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlphiWpVvziJjlTHe9WrCLiVkFwAG3Mc5ENbKr0uzoXW2rHlLZ_F8HVcDDYmTbZTmn6BckFJIwOAAK-CavqRVh2nHmb05eWQYHIkuoYUQTvoRG_9DrvgiYE2wPmVBKes8R3Ke087urDo/s1600/20140608_124441.jpg" width="640" /></a> <br />
Polenta & Gorgonzola ($15.00) - some of the chunkiest, crispiest ever tasted and presented with a dipping dish of melted peppered gorgonzola, ahhhh, heaven!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9eZK-NPdC_s5fLUH7rHLjcZwdFa29CwY0gxEws1QN2-A4wIfG-TE9vYxUDAbRJGj53Iwnz8gJLcsd8apMsOhhBKL1rwRGEohzfvO7WGuDUH5lQPAO7ZW8Mqvilzy0yRzXIIrCtSQoVg/s1600/20140608_124436.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9eZK-NPdC_s5fLUH7rHLjcZwdFa29CwY0gxEws1QN2-A4wIfG-TE9vYxUDAbRJGj53Iwnz8gJLcsd8apMsOhhBKL1rwRGEohzfvO7WGuDUH5lQPAO7ZW8Mqvilzy0yRzXIIrCtSQoVg/s1600/20140608_124436.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnraVseytPOCeWVp5_kyASflkwFpsmi-DaPkZGQJdAlGoj3ekxa_yVnmxC7tDgudXbWhi_dmM665XvOPKxZrDftTqDrxBA2Oo3k2UnfngOX03FKmU27an1sjax4nGgI-9DTeVs2WZN-b4/s1600/20140608_124022.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnraVseytPOCeWVp5_kyASflkwFpsmi-DaPkZGQJdAlGoj3ekxa_yVnmxC7tDgudXbWhi_dmM665XvOPKxZrDftTqDrxBA2Oo3k2UnfngOX03FKmU27an1sjax4nGgI-9DTeVs2WZN-b4/s1600/20140608_124022.jpg" width="360" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq21lW2LfqnEg6ZNAzdUobiUAxDZRoM7qEPqOTQR2IpAe7l28JcaXiIEhV7WQZ2axym3v39_YkfQifu6h6a7AB0mrDd51rSxe_FFtTtVLilRTfQbdn-aPARJ3T1HAZEYCV0KDqX0Su214/s1600/20140608_141137.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhka8_O4zOQmOTbV251X8K2aQin6tgfsk6qHo2yHwu7ZfJ1-8SPzzBH4jzrBwoHebbCwiLqJ135eXbyNsTfLHqYTcrfdysWTwNTicAD2Z8k7csBGJ_sJ469KgZ0qu3zJPfqAzlEXUuJJgA/s1600/20140608_141521.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhka8_O4zOQmOTbV251X8K2aQin6tgfsk6qHo2yHwu7ZfJ1-8SPzzBH4jzrBwoHebbCwiLqJ135eXbyNsTfLHqYTcrfdysWTwNTicAD2Z8k7csBGJ_sJ469KgZ0qu3zJPfqAzlEXUuJJgA/s1600/20140608_141521.jpg" width="152" /></a><br />
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Tagliere Di Salumi ($20.00) - a selection of Italian cured meats (the deli slicer sits pride of place in the centre of the main dining room where the two wood fired ovens work overtime).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6KyXL5lT0lqDV5VbkI9rk5f6zXUftSMtwHKqutshD19b6vwSJU4u2a0YXc4a_NrGwqNmfnxZT-3y6Ypfv92kwby7Efbfj88dV2AnEMF75svlgtNWPx5Ec_C58bQ4dCY9r1R_k_67S44/s1600/20140608_124057.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6KyXL5lT0lqDV5VbkI9rk5f6zXUftSMtwHKqutshD19b6vwSJU4u2a0YXc4a_NrGwqNmfnxZT-3y6Ypfv92kwby7Efbfj88dV2AnEMF75svlgtNWPx5Ec_C58bQ4dCY9r1R_k_67S44/s1600/20140608_124057.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl7jyHP_0VX6cdN4CBDlFzdAA-TvCLXTmZ5EtgtyOLX46OLCDA5eAI2CkKAJsWf3hLWv7Vo3Ygxwsomh7SJI0QHUui7s96to7Az-XJqt5yS8gvlLUkTMx3dRziv1Ia0CU__NifEM3hU0I/s1600/20140608_124001.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl7jyHP_0VX6cdN4CBDlFzdAA-TvCLXTmZ5EtgtyOLX46OLCDA5eAI2CkKAJsWf3hLWv7Vo3Ygxwsomh7SJI0QHUui7s96to7Az-XJqt5yS8gvlLUkTMx3dRziv1Ia0CU__NifEM3hU0I/s1600/20140608_124001.jpg" width="250" /></a>And the most glorious ball of buffalo mozzarella I have ever seen. I must admit, I'm not a huge fan (I don't even seem to have a photo of it) but in saying this, the texture was far more pleasing than any I had tasted previously and those who were fans assured me that it was amongst the best.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5LL2HrZluCxfq1W00jPr9Bgdqg5D-DskZcQUQnnMyXykLjKtx8Rc37mPBr_26XWwEcmQO5OMHoRSs26OztEEHk8USUD5nmrh0TwGEXh2EuNn5UHrZ5pxHyJdI7P0qxeJgG2RSpP1wOWc/s1600/20140608_124312.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5LL2HrZluCxfq1W00jPr9Bgdqg5D-DskZcQUQnnMyXykLjKtx8Rc37mPBr_26XWwEcmQO5OMHoRSs26OztEEHk8USUD5nmrh0TwGEXh2EuNn5UHrZ5pxHyJdI7P0qxeJgG2RSpP1wOWc/s1600/20140608_124312.jpg" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-R3vNLhTBk4R8xKqr3PbPHt4PdiexU2t8wZC0P7E-UUYdsKtoqsIdXsGBqmxqFgJX8YvfCywH1awU0fThZ9NaJEySAbCpVgO3dJ9rO2wxRT1W1cEGapXVkEKIpVI0AERtT8j3xAaa2S0/s1600/20140608_124939.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-R3vNLhTBk4R8xKqr3PbPHt4PdiexU2t8wZC0P7E-UUYdsKtoqsIdXsGBqmxqFgJX8YvfCywH1awU0fThZ9NaJEySAbCpVgO3dJ9rO2wxRT1W1cEGapXVkEKIpVI0AERtT8j3xAaa2S0/s1600/20140608_124939.jpg" width="400" /></a>Spaghetti Marechiaro ($30.00) - seafood pasta - al dente of course as it should be and ever so tasty with the freshest taste of the sea in every forkful.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0n3KWPm0ULIVcGojEN5AWHRcUCXkEyG9amGP8NPXGzfrpyzJpJoMBWB9GPMocRamrgGwmQTHlOPuhPcE5gIuEkLY7gzws1SpihJgRqBDlEa2B55smTvrbks29alHrOVq5kCQHqUQ-5_c/s1600/20140608_122726.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0n3KWPm0ULIVcGojEN5AWHRcUCXkEyG9amGP8NPXGzfrpyzJpJoMBWB9GPMocRamrgGwmQTHlOPuhPcE5gIuEkLY7gzws1SpihJgRqBDlEa2B55smTvrbks29alHrOVq5kCQHqUQ-5_c/s1600/20140608_122726.jpg" width="225" /></a>Just after we ordered, our appetites were immediately satisfied with the provision of two baskets of some wonderful crusty bread. Served the Italian way, with oil rather than butter, I initially missed the hit of salt which is usually supplied alongside the oil but a few mouth fulls in and the need was no more. The baskets were almost instantly empty and happily filled once more before our entrees arrived.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3WRNsTn9j6mWqsjaJBQjzh2Ot20RsujVGl1j3nsQklKgwe1HZsgx47z1IvD7hpO_xUc-UnLPRNZc-xOrN2WfqbVq-3b0Cj3QtxmfxieJWhPLt2SR5Mq61riLUO8PXRwBFd3syoUgvIA/s1600/20140608_123944.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3WRNsTn9j6mWqsjaJBQjzh2Ot20RsujVGl1j3nsQklKgwe1HZsgx47z1IvD7hpO_xUc-UnLPRNZc-xOrN2WfqbVq-3b0Cj3QtxmfxieJWhPLt2SR5Mq61riLUO8PXRwBFd3syoUgvIA/s1600/20140608_123944.jpg" style="cursor: move;" width="262" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVBI-yeRSy5PtYIfkIkwSrBRFvyGZfuX-wzew96aBsQERVNCI4J-jeqQFqNYzrqtp1bXhXCWJFLThpwMc1vuJeTxgvSg6Uao1OTeaC_7_1WakeZaTskOzraggmwBqz72Y5C0vTZGBIuk/s1600/20140608_125015.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVBI-yeRSy5PtYIfkIkwSrBRFvyGZfuX-wzew96aBsQERVNCI4J-jeqQFqNYzrqtp1bXhXCWJFLThpwMc1vuJeTxgvSg6Uao1OTeaC_7_1WakeZaTskOzraggmwBqz72Y5C0vTZGBIuk/s1600/20140608_125015.jpg" width="320" /></a><br />
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The stands on which our ëntrees have been balanced are cleared and we wonder how on earth we are going to fit in any more food. Then, it arrives.....<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_W2FQZtXWs_ANav_tGUbA847sKMpbxNjL1_fSmNgTup-KR5CKm36aqOgnk-fC708H2pMosDvhDIPfd8RvdWMgWJp6FMULX9JuoHV5kSVb4SjjNsUiwiHA-r1fYyeChORrjzSRHQ3OcHo/s1600/20140608_125824.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_W2FQZtXWs_ANav_tGUbA847sKMpbxNjL1_fSmNgTup-KR5CKm36aqOgnk-fC708H2pMosDvhDIPfd8RvdWMgWJp6FMULX9JuoHV5kSVb4SjjNsUiwiHA-r1fYyeChORrjzSRHQ3OcHo/s1600/20140608_125824.jpg" width="530" /> </a><br />
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All TWO METRES of colourful, fresh-looking and smelling delicious pizza!<br />
($120.00)<br />
A word of caution: when you order TWO METRES of pizza at Via Napoli, the toppings are pre-ordained and, at the time of writing were: Vesuvio (San Marzano Tomato, buffalo mozzarella, ricotta, ham, salami, pepper & basil), Salsiccia e Friarielli (Fior di latte, italian sausage, cime di rapa, basil & chilli on a white base), Crudo e Rucola (Fior di latte, prosciutto di Parma, rocket, parmesan & basil on a white base), Margherita (San Marzano Tomato, buffalo mozzarella, basil & olive oil) and Marinara (San Marzano Tomoato, oregano, basil & garlic). We certainly weren't quibbling but to me it looked like they had baked two one metre pizzas and placed them end to end on a two metre plank but in all honesty, we didn't care! We quickly found room in our stomachs.<br />
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And we weren't amazed when we had a family sized regular pizza left over.<br />
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Thankfully, Via Napoli are fully prepared with take-away boxes to pack our leftovers in. <br />
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What I really loved about the entire meal was that nothing
felt overly laced with cheese. The flavours imbued by very talented
cooking ensured that cheese was an accompaniment rather than the binder
that it can be in lesser versions of these dishes.<br />
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Naturally, we had to leave room for dessert and coffee:<br />
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But I guess what you'd really like to know is: would we order the TWO METRE pizza again?<br />
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If we had the numbers we had last time, hell yes!<br />
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Although some of the slices had lost their crispy base due to the freshness of the sauce and the thinness of the base, they reheated in our oven at home to crispy perfection, the second cooking intensifying the flavours, for a whole other meal the next day. And we all know there's nothing better than reheated pizza!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhka8_O4zOQmOTbV251X8K2aQin6tgfsk6qHo2yHwu7ZfJ1-8SPzzBH4jzrBwoHebbCwiLqJ135eXbyNsTfLHqYTcrfdysWTwNTicAD2Z8k7csBGJ_sJ469KgZ0qu3zJPfqAzlEXUuJJgA/s1600/20140608_141521.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq21lW2LfqnEg6ZNAzdUobiUAxDZRoM7qEPqOTQR2IpAe7l28JcaXiIEhV7WQZ2axym3v39_YkfQifu6h6a7AB0mrDd51rSxe_FFtTtVLilRTfQbdn-aPARJ3T1HAZEYCV0KDqX0Su214/s1600/20140608_141137.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a>Gummi Babyhttp://www.blogger.com/profile/16746419753403963804noreply@blogger.com2tag:blogger.com,1999:blog-8342095347008383107.post-16895682269714556312014-01-03T17:52:00.001+11:002014-01-04T00:15:22.926+11:00Temple of Heaven in World Square<div class="separator" style="clear: both; text-align: left;">
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</xml><![endif]--><span style="font-size: small;">Newly opened at the Chinatown end of World Square (it's easiest to locate by heading to the corner of George and Goulburn Streets, the escalator takes you right to the entrance and makes you feel like royalty!) the highly anticipated <a href="http://www.chinarepublicrestaurant.com.au/" target="_blank">China Republic</a> (it was two years in the fit-out) is a feast for the eyes as much as the stomach.</span></div>
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<span style="font-family: Times,"Times New Roman",serif;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4v7rZ798OeWgxtaQObVk1S6tt90l4cIasKHEvFijK6XSWX7o_2AtmnFtb75q6pqyFixwIfmLQOtKUwxp4UJLs-E_899HlurOIhmxgG2e-6_3R4ZYVZ3FBIKOiwoOagociPrTQxtTpFPk/s1600/DSC_3056.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4v7rZ798OeWgxtaQObVk1S6tt90l4cIasKHEvFijK6XSWX7o_2AtmnFtb75q6pqyFixwIfmLQOtKUwxp4UJLs-E_899HlurOIhmxgG2e-6_3R4ZYVZ3FBIKOiwoOagociPrTQxtTpFPk/s640/DSC_3056.JPG" width="640" /></a></div>
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<span style="font-size: small;"><span style="font-family: "Times","serif";">Once you enter the authentic metal studded doors guarded by a 4 metre tall replica of an entombed warrior harking from Xian, you leave Sydney behind. While atmospherically dark, the spot lighting, with an array of fittings ranging from elaborate to sleekly modern, and light projections, create pools of warmth, highlighting specific architectural features.</span></span></div>
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The restaurant spans two levels. The lower level is a shallow U-shaped dining room wrapped around a drinks bar and two bar-like showcase food preparation areas ...</div>
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<![endif]--><span style="font-size: small;"><span style="font-family: "Times","serif";"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigPGZdrdblKk1Oc2ClPFWXHjcME4r8ucmhRILVj_-HzXXTTdZ1w-m_DjdA2k0CK09mdzCipeD2IrQ4d6pWX0ZltMevKWy9hTZcyMyNKFAGz3thRX9iMjI9a5dSkMI8Q_JvoaB9LQs3ZQ0/s1600/2013-12-173.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigPGZdrdblKk1Oc2ClPFWXHjcME4r8ucmhRILVj_-HzXXTTdZ1w-m_DjdA2k0CK09mdzCipeD2IrQ4d6pWX0ZltMevKWy9hTZcyMyNKFAGz3thRX9iMjI9a5dSkMI8Q_JvoaB9LQs3ZQ0/s640/2013-12-173.jpg" width="640" /></a>... surrounded at floor-level by a metre-wide koi pond, keeping the curious from getting too close while adding its own charming element of feng shui. Keeping the dining room narrow with partitioning maintains intimacy and you can easily forget that you are dining with up to 260 other patrons. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Times","serif";">The upper level, while providing an overflow general dining area, also houses the restaurant's four private rooms, seating variously from 6-7 and up to 18 patrons in the largest. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Times","serif";">Each room has its own subtle variation on the theme, the smaller rooms allowing grander chairs. </span></span><br />
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifOvnLgfrXDdaT8tS_WZLM3BAc_7B2v8hvwnentFrv8EHNJoMWW-Z55HuTFgIgvvKXuVovHPYG5SIwOL_nST62JfbxtrNL_gHRInwVIWuBinmqQ8_cPb5Lja9LPzAUzos7apz7ajc8dSw/s1600/2013-12-1711.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifOvnLgfrXDdaT8tS_WZLM3BAc_7B2v8hvwnentFrv8EHNJoMWW-Z55HuTFgIgvvKXuVovHPYG5SIwOL_nST62JfbxtrNL_gHRInwVIWuBinmqQ8_cPb5Lja9LPzAUzos7apz7ajc8dSw/s640/2013-12-1711.jpg" width="640" /></a></span></div>
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<span style="font-size: small;"><span style="font-family: "Times","serif";">The piece de resistance, however, is the Emperor's Room or, as we called it, the "throne"room. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Times","serif";">Accessible via its own private entrance, and with plinths for your feet, the starting price is a $10,000 membership, already subscribed and plans are afoot to introduce $20,000 and $30,000 memberships. Imagine walking in, ordering whatever takes your fancy and leaving without being presented with a bill. Yep, in my imagination too, but we can dream! </span> </span><br />
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<span style="font-size: small;"><span style="font-family: "Times","serif";">The fittings, from the stacked roof tiles which make up an entire wall of the restaurant, the open bricks which make up another, the display cabinetry, the teapots which form part of a display wall (at least 140 of them - but who's counting? - hand-made and unique), the multiple scale bamboo replicas of the Imperial Palace which take pride of place in each private and the main dining rooms, were all imported from China. As a result, the authenticity of the restaurant is a given. </span></span></div>
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(Even the unisex toilets, each an ensuite complete with basin and hand towels, are worthy of a visit!) <br />
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<span style="font-size: small;"><span style="font-family: "Times","serif";">This dedication to authenticity flows through to the selction of Executive Chef and co-owner Mayson Yu and his team. Harking from Beijing and with an impressive folio of previous engagements behind him, his vision for China Republic is to take traditional Chinese flavours and present them in a modern way. </span></span><br />
<span style="font-size: small;"><span style="font-family: "Times","serif";"><br /></span></span></div>
<span style="font-size: small;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDQd2-GR8qXPk6Oxw3bWV_92PADDVvEij3SL2LRcycF3DEsNA93DveeC2BqomkSoDMdfSanRaDNZ7VZlCc3qcIxdzKiWbJRs2izsK3WRjUeCyLRKeIfuhek9cs24ZktzjuYsJqCbY3hA/s1600/2013-12-1712.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDQd2-GR8qXPk6Oxw3bWV_92PADDVvEij3SL2LRcycF3DEsNA93DveeC2BqomkSoDMdfSanRaDNZ7VZlCc3qcIxdzKiWbJRs2izsK3WRjUeCyLRKeIfuhek9cs24ZktzjuYsJqCbY3hA/s640/2013-12-1712.jpg" width="640" /></a></div>
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<span style="font-size: small;"><span style="font-family: "Times","serif";">Decadence aside, although the dishes aren't as massive as your normal cheap and cheerful, with the arguable exception of the Peking Duck, the prices certainly aren't exorbitant for the setting and the presentation. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Times","serif";">Whilst not billed as the signature dish, (indeed, it doesn't even make the Top Ten menu, and Executive Chef Yu declaring that, having personally developed each of the dishes, they were all his signature dishes), the Peking Duck bar has certainly been raised a notch and if you really want to know how it's done, click on the following link: <a href="http://media.smh.com.au/system/ipad/how-do-you-make-peking-duck-4927536.html" target="_blank">How do you make Peking duck?</a> (courtesy of Fairfax Media). This 3 1/2 minute clip, featuring Chef Linyi Yuan of China Republic, takes you through the process and helps you to appreciate the Duck just that little bit more. </span></span><span style="font-size: small;"><span style="font-family: "Times","serif";"><br /></span></span></div>
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Dining as guests of World Square's PR company, The PR Partnership, our menu was chosen for us and showcased key dishes, but the main menu and the Top Ten menu teased us with many more, providing an incentive to return another day. And so we ate:<br />
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<span style="font-size: small;"><span style="font-family: "Times","serif";">White Cut Chicken with Spicy Lemon Sauce - smooth-as-silk chicken served cold as an appetiser with a lemony wasabi-infused emulsion. Whilst the flavour was lovely, I would like to have had less sauce overall, some for presentation but the rest served on the side. This would allow those who want less of the condiment to take as little as they wanted. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Times","serif";">Sauteed Eggplant served with a bean sauce - never have I been served eggplant so delicately prepared and presented. The flesh was smooth and melt-in-the-mouth yet held its shape. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Times","serif";">Chicken Broth with Seasonal Mushrooms - a wave of umami with every spoonful, my dining partner declared it the dish of the night. My only reservation had to do with the fact that I had so much of the wasabi seasoning in my bowl from the previous dish, that I didn't really have a clean taste of the soup. That said, I can say it was very rich and satisfying, main meal worthy! </span></span><br />
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<a name='more'></a><span style="font-size: small;"><span style="font-family: "Times","serif";">Carving and presenting the Peking Duck - this personalised service is understandably reserved for the private rooms only as, given the number of ducks served each day, service would be greatly delayed if it were offered to the general dining rooms. Mention must also be made that unlike previous Peking Duck meals I have had, no additional courses are offered, the flesh of the duck is served along with the skin.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Times","serif";">Traditional pancakes to accompany the Duck and less traditional Pocket Pancakes - Not quite David Chang marshmallow-smooth but an innovative alternative to the flat wrap. I personally preferred the traditional pancake but that may have been because I only tried the pockets towards the end of service and they were a little steam weary. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Times","serif";">We were fortunate enough to be served a second, flaming, Peking Duck! More theatrical than flavour enhancing, the flame purportedly delivers a crispier skin. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Times","serif";">Sweet and Sour Pork Spareribs - melt-off-the-bones tender and with a sweet but not too syrupy sauce, these bite size ribs were easily the feel good dish of the night. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Times","serif";">Dumplings - whilst not one of my favourite dishes, the flavour of the chive and pork filling was true to the traditional though the pastry itself was a little gluggy. This might have been due to the fact that we were seated around a large table and by the time the dish reached me, it was slightly on the cold side. I would definitely give them another go. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Times","serif";">Spicy Seasonal Mushrooms - my puzzlement at being served a second mushroom dish was
tempered with the reminder that I was likely at fault! Before the banquet was delivered,
we were asked if we had any dietary restrictions. China Republic (as any good
restaurant should) takes its responsibilities to potential allergic reactions
seriously. As I claimed an egg and peanut allergy and another diner expressed a
preference for not eating red meat, it is my belief that at least one and
perhaps two dishes were substituted to cater to our dietary leanings. I thought
this both unusual (as I'm used to being the odd one out) but also disappointing
for the remainder of the group who possibly missed out on some great dishes as
a result. I only anticipated being unable to eat part of the meal and I'm
comfortable with that. It is one of the unexpected setbacks of shared dining
BUT back to the mushrooms! Despite the fact that we had already eaten a
mushroom soup, this was a very pleasant albeit spicy variation on a theme. </span></span></div>
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The attention to detail flows through to the Top Ten menu, which is presented in a beautifully bound and illustrated book, providing a description of each of the dishes and, where suitable, its origins or benefits. </div>
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Time for a short recess to admire some of the restaurant's interiors, allowing the staff to clear and reset the table for desert! </div>
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Above - Bird cages overhanging the stairwell to the second floor, not unique to Sydney but a beautiful use of the space nontheless. Below - Two of the myriad light projections creating ambience on the internal walls. </div>
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<span style="font-size: small;"><span style="font-family: "Times","serif";">Gone are the days when dessert at a Chinese restaurant consisted of tinned lychees and icecream, banana fritters and icecream and fried icecream (thankfully not extinct but somewhat less prevalent!). Executive Head Chef Yu (through a translator, he doesn't speak much English) says that he doesn't believe he has perfected the desserts on offer at China Republic yet. We beg to differ. The dessert selection, for 2 to 8 people, is a cornucopia of flavours and textures while remaining thematic throughout. Sweet without being overtly so, it might disappoint your genuine sweet tooth but, for an authentic taste of the Chinese palate, it is worth sampling at least some if not all and given the very reasonable price of the desserts, it would not be hard to do. More petit fours than full on dessert, they are light enough to enjoy without making you feel like the Michelin man after the meal! </span></span><br />
<span style="font-size: small;"><span style="font-family: "Times","serif";"><br /></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Times","serif";">Our
selections were served on a wooden ornament stand, each shelf lined with a fresh
bamboo leaf. It was hard to know where to start and was like eating an artwork, knowing
that once you began, it was gone forever. We were hesitant to destroy the beauty but
alas, there was no other way.</span></span></div>
<span style="font-size: small;">
</span><br />
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<span style="font-size: small;"><span style="font-family: "Times","serif";">Clockwise from top left:</span></span><span style="font-family: "Times","serif";"><span style="font-size: small;"> G</span>lutinous Rice Ball with (seasonal) Mashed Fruit - (ours was
banana mashed with banana liqueur and sprinkled with sesame seeds); Black Sesame Jelly; Steamed Rice Cakes with </span><span style="font-size: small;"><span style="font-family: "Times","serif";">Sweet Stuffing - Mochi
style with red bean filling; Glutinous Rice Cake served </span></span><span style="font-size: small;"><span style="font-family: "Times","serif";"><span style="font-size: small;"><span style="font-family: "Times","serif";"><span style="font-family: "Times","serif";">with
rose jam;</span><span style="font-size: small;"><span style="font-family: "Times","serif";"> Kidney Bean Cake - taking beans to another level as the beans are served both "dry" as the base and "wet"in the form of icing then filled with rose jam; </span></span>Glutinous Rice Roll with Waffle
Cookie - crisp inside and out and dusted with a fine sprinkling of
sugar, I'm not sure how Chef came up with this one, but it is aesthetically
pleasing and tasty to boot; </span></span> </span><span style="font-family: "Times","serif";"><span style="font-family: "Times","serif"; line-height: 115%;">Sweet
congee, just enough rice texture to avoid being gruel-like, perfectly white and
nothing like your granny's rice pudding!</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Times","serif";"><span style="font-family: "Times","serif"; line-height: 115%;">And the winner is ...</span></span></span><span style="font-size: small;"><span style="font-family: "Times","serif";"><span style="font-family: "Times","serif"; line-height: 115%;"><span style="font-family: "Times","serif";"> the Glutinous Rice Ball Wrapped Around Seasonal Fruit - delicately glossy with a sprinkling of
sesame seeds, I could have eaten an entire plate of these and suspect I will on my next visit! </span> </span></span></span></div>
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For an evening (or even a lunchtime) of food and culture, you cannot go past China Republic. The staff are well-versed and happy to enlighten you about the traditions and significance of your surroundings and you can't help but feel as though you have walked into a major tourist attraction in China and been invited to dine with the Emperor himself. </div>
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<span style="font-size: small;"><span style="font-family: "Times","serif";">I look forward to returning to sample more of the menu and perhaps even to try the forthcoming Bar Menu. I'm sure Executive Head Chef Yu has plenty more to offer, after all, asked whether he had been influenced by anyone, he laughingly said, "5,000 years of Chinese tradition!" </span></span></div>
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<br />Gummi Babyhttp://www.blogger.com/profile/16746419753403963804noreply@blogger.com2tag:blogger.com,1999:blog-8342095347008383107.post-46941140816549696912013-11-23T10:48:00.000+11:002013-11-23T10:55:24.536+11:00Celebrating fresh greens<div class="separator" style="clear: both; text-align: center;">
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We all know eating a wide palette of colours where food is concerned is good for you but naturally green food (I'm talking plant food and maybe the odd bit of mouldy cheese rather than artifically coloured over-processed food) is essential to providing your body with the nutrients it needs to thrive. <br />
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Yaya has a friend, Andrea, a lovely friend whose garden grows beautifully bountiful fresh greens and we were the thankful recipients of an abundant quantity. Fresher than what could be bought through a supermarket, we decided we had to put it to good use as soon as we could. There was rosemary, parsley and thyme (and chives) followed by a large bunch of silverbeet. It was so abundant we spread the spoils over a number of meals and this is the result.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1NnuLnUrL32uKhheGkDKDaVeH4I2cc4DuJzGbrmXwfpIIfV_dfsHmn7mTRJtESgXi0xBUmPO7QaENH0UR6MHjTQWI-YXHFphYIqBxsvjokTAVU0aLOSuBuZA626XL1IEg8P6iT9sdfg/s1600/IMAG0786sm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1NnuLnUrL32uKhheGkDKDaVeH4I2cc4DuJzGbrmXwfpIIfV_dfsHmn7mTRJtESgXi0xBUmPO7QaENH0UR6MHjTQWI-YXHFphYIqBxsvjokTAVU0aLOSuBuZA626XL1IEg8P6iT9sdfg/s400/IMAG0786sm.jpg" width="400" /></a></div>
To anyone who was raised with the music of the 60's, the herbs brought the lyrics of a song to mind and with a little addition of sage from our own stores, we had the makings of what I like to call:<br />
<b>Simon and Garfunkel Rack of Lamb!</b><br />
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I confess to not really knowing what the song actually meant when I was humming along to what seemed to be a fairly mournful tune but I was caught by the lyrical harmonies and that was enough.<br />
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As it turns out, explanations for the "parsley, sage, rosemary and thyme" line, which is the common thread in each verse, vary between the four herbs being considered powerful medicine at the time the original folk song(s) on which the modern day version is based, was written (a time of plagues, pestilence and curses) to them being a placeholder because the original line was long forgotten! One commentator even speculates to them being the common herbs used for stuffing a fowl which seems a likely explanation in these days of foodie conversations but a little less likely in the psychadelic 60's and whilst the rest of the song consists of the singer asking his/her true love to perform impossible tasks to prove their love. <br />
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However you like to interpret the song, that line got stuck in my brain so when presented with three of the four herbs, and wondering what to do with them, it seemed obvious to use them in combination to make a herb crust for a rack of lamb, a dish which seems more at home in that era than now!<br />
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<b>Ingredients:</b><br />
Bunch of parsley<br />
2 sprigs of rosemary leaves stripped from the stalk<br />
4 sprigs of thyme leaves stripped from the stalk<br />
4 large sage leaves<br />
2 thumb-size pieces of parmesan<br />
1 large (or 2 small) pieces of fresh bread<br />
4 cloves of garlic<br />
10 grinds of Salt & pepper<br />
2 tablespoons crushed macadamia nuts (optional or exchange with other preferred nuts like pine or almonds)<br />
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Pulse all the above in a mini food processor until the mix comes together into a paste - add a little olive oil if the ingredients feel too dry.<br />
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Remove any superfluous fat from the rack of lamb then pack the top of the rack with the herb mix and press down quite hard to mould it onto the rack.<br />
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Place rack on a foil-lined baking tray and cover with another piece of foil. Bake in a moderate oven (180 degree fan-forced) for 20 minutes, remove foil covering and bake for a further 15 minutes, check for doneness (cut through the middle of the rack to ensure it is cooked through, if not, return to the oven for a further 10-15 minutes) then rest for ten minutes and serve with vegetables or salad.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDUQscS7WlORYXZA2hTMd8Ey9HeAnivRixkN1XKjv8hAZkUOyTzspxv4Yy5MG7MhUO9SBNcV2Ah9YJxjY3Wl7SmQbJgWUJm9j7QRrBK9uJoemNV0PeRVKcqTKPzePk9-N6tTQRxI_E_Qg/s1600/DSC_3012.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDUQscS7WlORYXZA2hTMd8Ey9HeAnivRixkN1XKjv8hAZkUOyTzspxv4Yy5MG7MhUO9SBNcV2Ah9YJxjY3Wl7SmQbJgWUJm9j7QRrBK9uJoemNV0PeRVKcqTKPzePk9-N6tTQRxI_E_Qg/s400/DSC_3012.JPG" width="400" /></a>With lots of herbs left over and having recently purchased the Allergies book from the Wellness Trilogy of "4 Ingredients" author, Kim McCosker (the other two books in the series are Diabetes and Gluten Free/Lactose Free), we came across her recipe for <b>Herbed Hash Browns</b>. The recipe seemed too good to be true. I'd made potato cakes before but it had always taken an egg to bind them well enough to hold together into a pattie and now that I didn't eat eggs, well, I was up for the challenge. Her recipe contained only potato, garlic, rosemary and oil for frying with seasonings of salt and cracked pepper. Not having to be limited by four ingredients yet wanting to be true to the recipe to be able to test it, I added only thyme to the mix (we'd already used the chives in another undocumented dish) but next time would probably add that with a grating of parmesan (unless I had dairy challenged people dining with me of course!).<br />
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<b>Ingredients:</b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-XummOstZz5bk74D8F8A8ORKfV2p2_ZxNmzefWzALWFxiduZ6vedlVNa2tyy9uVpNfxhLHEiEcydPntHAhrKGk33-9sTl0yyoNi23d03dseFX7dpUjRfevVMb917PTWh00-5z4IkoIIs/s1600/DSC_3015.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-XummOstZz5bk74D8F8A8ORKfV2p2_ZxNmzefWzALWFxiduZ6vedlVNa2tyy9uVpNfxhLHEiEcydPntHAhrKGk33-9sTl0yyoNi23d03dseFX7dpUjRfevVMb917PTWh00-5z4IkoIIs/s320/DSC_3015.JPG" width="320" /></a><br />
4 medium or 2 large potatoes (we used the Carisma Low GI potatoes from Coles)<br />
2 sprigs of rosemary leaves stripped from stalk<br />
2 sprigs of thyme leaves stripped from stalk <br />
4 cloves of garlic<br />
Cracked pepper & salt to taste<br />
Grapeseed (or other neutral vegetable) oil for shallow frying, (optional - oil spray to help crispen)<br />
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Finely mince the herbs and garlic and put into a medium bowl. <br />
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Using a medium grater, <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXL_ZP_MhypEsMkrQamsatbiB2a4GFL8Fg1wiEKRvExRVR5dOqEAO_ZkdnpPGWsErz-wG8aIYnRsIrEJM9yH3oRmQuLJtX1BjUE_IAl5E9lLxAa90_1BqsJ-AEJtdYOMoBRU-GhZnqtqk/s1600/DSC_3023-001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXL_ZP_MhypEsMkrQamsatbiB2a4GFL8Fg1wiEKRvExRVR5dOqEAO_ZkdnpPGWsErz-wG8aIYnRsIrEJM9yH3oRmQuLJtX1BjUE_IAl5E9lLxAa90_1BqsJ-AEJtdYOMoBRU-GhZnqtqk/s320/DSC_3023-001.JPG" width="320" /></a></div>
(too fine and your potato will turn to mush, too thick and the potato will not cook through evenly) shred the peeled potatoes into a colander to allow the liquid to drain as you continue to grate. When you finish grating all the potato, grab handfuls of the shredded potato and squeeze as much liquid out as you can, transferring the drier potato to the bowl containing the herbs while you squeeze the remainder. Once all the potato has been squeezed, mix through the herbs and seasonings thoroughly.<br />
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Heat a shallow frying pan with a tablespoon of oil on a medium setting. Kim recommends dividing the recipe into four cupfuls and flattening them out into patties but I used a large serving spoon which meant I ended up with about ten smaller but I think crispier hash browns. To my delight, the potato mix stayed together as long as I didn't turn them before they had a chance to brown and were moved easily from the surface of the frying pan. Before the first turn and after each subsequent turn, I also sprayed a little extra oil on the surface of each pattie, which meant a little extra fat (what diet??!) for a crispier result but if you're going for low fat, just add oil if the pan feels dry or your food starts to stick. (That was my conscience speaking, personally, I would rather not eat something every day to be able to really enjoy it on the odd occasion than eat a healthy version which dissatisfies due to cutting out all the "bad" stuff.) As my frying pan was small (and the oven was on anyway), I moved the cooked hash browns onto a baking-paper lined tray to make room for the remainder of the mix so they were served nice and hot and crispy once they were all ready. Now that I know this works so well, this will definitely be one of my regular recipes. Thank you Kim!<br />
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Silverbeet. A word to bring despair into many a culinary heart.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySYmzEQ0TeZTDQu8t5yv1SjO0mSwT46DkaDhp3kJq4-snVejLmQM36mjxtn_kTqfNjvkyRefxZ9XASqhQkHS8mAOjVJlcri9cSi8FecQcwux7BQPX2K57q4YkaycmbRGlfHa87dhULOY/s1600/DSC_3009.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySYmzEQ0TeZTDQu8t5yv1SjO0mSwT46DkaDhp3kJq4-snVejLmQM36mjxtn_kTqfNjvkyRefxZ9XASqhQkHS8mAOjVJlcri9cSi8FecQcwux7BQPX2K57q4YkaycmbRGlfHa87dhULOY/s320/DSC_3009.JPG" width="320" /></a>To be honest, I've never ever purchased a bunch of silverbeet in my life. I have heard stories of how awful it is. In the grocery stores it comes in such large bunches that I am overwhelmed and not sure that I could manage an entire bunch. And besides which, when you can get bagfuls of tender baby spinach leaves which can be eaten raw or cooked in seconds into a hot vegetable dish, well why would you? Well, when presented with such a fresh, luscious looking bunch, how could I not?<br />
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I decided to think of it as regular, albeit, giant spinach. I figured if I cooked it down, it would be practically the same but as I had already decided to make<b> Spanokopita</b> with the leaves, I decided to use the stalks first by adding it to a stir fry of asparagus. Hmm, first lesson in silverbeet cookery, unless you plan to process them with a food processor, forget the stalks. Just shear the leaves from the stalk with a sharp knife and discard. I came to this conclusion after cooking the said stalks and leaves together until the leaves were wilted and tender but still vibrantly green and the stalks were still like a coconut husk. I fished the majority of them out and used a pair of cooking shears to finely chop the most tender remaining bits which finally made them hospitable.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgz5UoULYJqiBsa2_21Bnk83M3UhqWkh09_9c9HjTGseaK3a2c7XzzlnI-vC225sCzzwQaG8TgmoL4FJHuwq0FASLTN2iE9oK-4JUDYj2E-khaOHxVlVwtCkGoFFSoKfOOaScjfcaley8/s1600/DSC_3018.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgz5UoULYJqiBsa2_21Bnk83M3UhqWkh09_9c9HjTGseaK3a2c7XzzlnI-vC225sCzzwQaG8TgmoL4FJHuwq0FASLTN2iE9oK-4JUDYj2E-khaOHxVlVwtCkGoFFSoKfOOaScjfcaley8/s640/DSC_3018.jpg" width="640" /></a><br />
In the end, I supplemented the silverbeet with some languishing baby spinach and you couldn't tell one from the other so I guess win:win!<br />
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<b>Ingredients:</b><br />
1 bunch of silverbeet finely sliced from the stalk (or 1 family sized bag of baby spinach leaves); <br />
1 medium onion, finely diced<br />
1 clove of garlic, finely diced<br />
Salt & pepper to taste (go easy on the salt if your feta is already salty)<br />
100-200 grams feta, finely diced or broken up into little pieces by hand (less if you like less cheese, more if you prefer it to be cheesier but then don't add too much salt in the beginning of the recipe)<br />
4 sheets ready-made filo pastry (thawed if frozen and brought to room temperature but kept cool and moist in plastic wrap) <br />
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Add a little oil to a medium hot pan, stir fry the onion until softened and slightly brown, add silverbeet/spinach then garlic and salt and pepper to taste. Once the greens have wilted, take off the heat, drain in a collander and leave to cool. Mix the feta through the cooled green mixture and adjust seasoning if necessary.<br />
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Unfold the filo and place one layer on a baking-paper lined oven tray, spray with oil, place the next layer on and repeat until all layers have been sprayed including the top layer. Put spoonfuls of the filling mix along the long side of the pastry closest to you, leaving the opposite side and a couple of centimetres on the other three sides of the filling clear to the edge. Fold the short sides of the pastry over the ends of the filling, then, using the baking paper, bring the long sides of the pastry up and around the filling, as if you were making a Swiss roll, pressing firmly to encase and gently turning the roll until the seam is on the bottom.<br />
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Spray with a little oil then bake in a moderate (180 degrees C fan-forced) oven until golden brown, about 20 minutes. Slice and serve. (I served mine with some pan fried lamb cutlets.)<br />
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Thank you to Andrea, for the greens which helped make this happen!<br />
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<br />Gummi Babyhttp://www.blogger.com/profile/16746419753403963804noreply@blogger.com2tag:blogger.com,1999:blog-8342095347008383107.post-9812655072883269262013-07-15T19:59:00.003+10:002013-07-17T07:36:59.097+10:00Lemon Sherbert and Green Tea Marshmallows - The Sweet Swap<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVHLu21WjBXdgn7k92JEslBNHSeeoi19niP-vm7kJj-akEE9nPn7evZDIjaEq4KmHiih9dX1XcOIKImfzT2oUNkiNksb-cSm8-rE-XNKIpLSr4986hJqs_yl_3rXhAPVKkTqKG_5H8_fU/s1600/IMG_6780.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHKdXcLTSbGCu9P7p9rq95rlEz2bexrq8srmA4KCAZQxPjXYPxS4w83QcL9fAx12QVYCgf7D40QMz2MWR48dbS2qmwf4kJM9f6jE5NNYXCndk-siYgcSONrG4v6K6rVdch01JS3J0ihko/s1600/IMG_6700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
July 2013 is now known as the month of sugar overload as I join many other Australian bloggers in this years Sweet Swap. For this event I found myself battling for kitchen real estate with my general partner in crime Mrs Shanks who had decided to join in on the fun via her own new blog <a href="http://whatsmummyupto.blogspot.com.au/">What's Mummy Up To</a>.<br />
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<a href="http://www.thesweetswap.com/">The Sweet Swap</a> is an online event where you are randomly assigned three bloggers to make and send a treat to<span style="font-family: "Calibri","sans-serif";">. </span>In return you receive treats from three other bloggers and post about your experience and recipe. The great thing is that the small admission fee goes towards charity, <a href="http://www.childfund.org.au/">Child fund Australia</a>.<br />
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I decided to make a recipe I've been longing to try. Those who know me
may know that I've been keen on mastering, to no great success, a
macaron recipe. I've experimented with French and Italian methods and
found the Italian technique more forgiving. The difference between the
two, is the way you incorporate the sugar into your egg white mixture.
The Italian technique consists of adding boiling sugar syrup to the
whisking egg whites resulting in a much silkier meringue. The same
technique was applied for these marshmallows only the addition of
gelatine to firm up the meringue. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXXzb1BGKxab3oxlN8GrCS3-wDJxbp16oN45PpSYNVpYLLNCqIukoLAAVKyuQbNkK8up7iFlqMGGmFccndEuhwqjgy4zkASdg8rS_6qRbyDC_Vwwg4enHZfrwYHh7SIrdD75NyrDkHJmw/s1600/IMG_6786.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXXzb1BGKxab3oxlN8GrCS3-wDJxbp16oN45PpSYNVpYLLNCqIukoLAAVKyuQbNkK8up7iFlqMGGmFccndEuhwqjgy4zkASdg8rS_6qRbyDC_Vwwg4enHZfrwYHh7SIrdD75NyrDkHJmw/s640/IMG_6786.jpg" width="426" /></a></div>
<br />
After receiving an abundance of lemons from Lobo, a lemon treat was a must which brought me back to my childhood love of Lemon Sherbert bomb's. Yes one would have thought I would have attempted to make these hard lemon flavored candy encasing a centre of fizzy sherbert but due to time restraints (as I mentioned the battle above) and general know how I decided to use the elements and create them in marshmallow form. Also as I'm a matcha freak I just had to try a green tea version. So what did I receive you ask......<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZyDzzDRgyX411SoyAcBgRlcb5cmBfThqWu3rQkzHlGtbr6Zhcbd1A3fJObSPcR_4OmvjOsah-cEO2vnuT2ppOiWGzl9VScLTX8wFkhACvsuEWJUCq00oj-zUDwT7Y_cfdIuR2c1hl-Ko/s1600/IMG_6818.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZyDzzDRgyX411SoyAcBgRlcb5cmBfThqWu3rQkzHlGtbr6Zhcbd1A3fJObSPcR_4OmvjOsah-cEO2vnuT2ppOiWGzl9VScLTX8wFkhACvsuEWJUCq00oj-zUDwT7Y_cfdIuR2c1hl-Ko/s640/IMG_6818.jpg" width="426" /></a></div>
<br />
Anna from <a href="http://www.thelittlestanchovy.com/">The Littlest Anchovy</a> created these decadent Salted Almond Brittle and decadent they were. The perfect amount of salt that lifted the caramel/butter scotch flavor to another world. It was hard to stick to a small piece to go with my morning coffee every day. Thanks Anna!!<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_MYWc0zNIttPMVjmosTavwYpXf1S2maFRxeWlbYb8mzm-22mly7Xvqnt8X9SJDLt4UHqr3LbAsxCQh2gpCmlTe1Nedgt_iyGzqL8IBltvk9zin0Vb7dBhPfz_cjZ15X5vWgEgsupmHwA/s1600/IMG_6887.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_MYWc0zNIttPMVjmosTavwYpXf1S2maFRxeWlbYb8mzm-22mly7Xvqnt8X9SJDLt4UHqr3LbAsxCQh2gpCmlTe1Nedgt_iyGzqL8IBltvk9zin0Vb7dBhPfz_cjZ15X5vWgEgsupmHwA/s640/IMG_6887.jpg" width="426" /></a></div>
<br />
Maureen from <a href="http://www.orgasmicchef.com/">Orgasmic Chef</a> sent these delightful Russian Caramels + Watermelon Ice. My kids MiniB and Hburger's eyes lit up at the sight of the colorful watermelon ice, which was backed up with a coconut grin. Thanks Maureen!!<br />
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<br />
Finally I was spoilt for choice by Shez of <a href="http://www.onebitemore.com/">One Bite More</a> who made not one but three treats.<br />
Black Gold Bars (sticky treacle chewy toffees with a hit of mocha and chilli), Szechuan pepper Fudgy Bites, and Sour Gummy (cherry and passion fruit) gummy chews. My favorite hands down was the Black Gold bars with it's chilli kick. Thanks Shez!!<br />
<br />
Many
thanks also goes out to Sara of <a href="http://bellyrumbles.com/">Belly Rumbles</a> and Amanda of <a href="http://www.chewtown.com/">Chewtown</a> for
organizing this event. It was such a thrill receiving random packages
of sweet goodness in the post and all for a good cause.<br />
<br />
<br />
Till next time ... we eat!!<br />
<br />
Shanks <br />
<br />
<br />
<br />
<span style="font-size: large;"><u><b>Marshmallow (Matcha or Lemon Sherbert)</b></u></span><br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5Tmwijgf-LSoCnRjL-HneTYBNq7C1vrlmnYTuXPyzrx8uclmkXh-WqLlT-0zBXabNz_Zpi5ofkUDWKJmyiTlPQ80LRIrnUbTIFAaaNpdhJ5hCbBVpOtNGYnc7-N0Z5e8iAW9RZ-8d48/s1600/IMG_6770.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5Tmwijgf-LSoCnRjL-HneTYBNq7C1vrlmnYTuXPyzrx8uclmkXh-WqLlT-0zBXabNz_Zpi5ofkUDWKJmyiTlPQ80LRIrnUbTIFAaaNpdhJ5hCbBVpOtNGYnc7-N0Z5e8iAW9RZ-8d48/s640/IMG_6770.jpg" width="424" /></a></div>
<br />
<b>Ingredients:</b><br />
<br />
<u><b>Marshmallow Mixture</b></u><br />
25 gm powdered gelatine<br />
185 ml (¾ cup) flavored fluid (i.e. lemon juice or green tea)<br />
500 gm caster sugar<br />
200ml water <br />
1 tbsp liquid glucose<br />
2 eggwhites<br />
1/8 tsp creme of tartar<br />
<br />
<u><b>Lemon Sherbert Marshmallow Coating</b></u><br />
<br />
1 packet of Wizz Fizz<br />
20gm icing sugar<br />
30gm cornflour<br />
grated lemon peel of 1/2 lemon <br />
<br />
<u><b>Matcha Marshmallow Coating</b></u><br />
1/2 tsp Matcha green tea powder<br />
33gm icing sugar<br />
30gm cornflour <br />
An additional pinch of Matcha powder for serving<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPf-htDHUkHSyBbjEsMsqUrWeG5-ztATFmSoQ0gNRdgr8Vw-KM4qIz2sddnbZ4H7NvE0e0vamdEbRvfHuXI2tYf4P7QL0DB7XMxwVIGcBL2s6kYZDROjBi1NItv4XgwTcO632ZQlTwII0/s1600/IMG_6718.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPf-htDHUkHSyBbjEsMsqUrWeG5-ztATFmSoQ0gNRdgr8Vw-KM4qIz2sddnbZ4H7NvE0e0vamdEbRvfHuXI2tYf4P7QL0DB7XMxwVIGcBL2s6kYZDROjBi1NItv4XgwTcO632ZQlTwII0/s640/IMG_6718.jpg" width="424" /></a> </div>
<br />
<b>Method:</b><br />
<br />
Line a 30x15cm baking (or something similar) tin. I found a silicone mat a lot easier to remove the mixture from than baking paper.<br />
<br />
Combine gelatine, lemon juice to a small bowl and let stand until the gelatine has absorbed all the liquid. Fill about half way of a larger bowl with boiling water and set the small bowl with gelatine mixture on top of the larger bowl (similar to a double boiler when melting chocolate). This is to keep the mixture warm and to stop the gelatine from setting. Set aside.<br />
<br />
Place sugar, water and glucose in a saucepan and bring to the boil. Continue heating (roughly 5-10 minutes) the sugar syrup until temperature reaches 125 degrees C.<br />
<br />
<br />
While you are waiting for the sugar to reach temperature, add the creme of tartar to the egg whites and begin whisking. An electric stand mixer is preferred as you'll be have your hands full when combining the mixture. I generally start whisking on high while when the sugar syrup starts to boil. It should reach soft-medium peaks once the sugar has been boiling for about 3 minutes but slow the mixer down if it is forming stiff peaks before the sugar syrup is ready.<br />
<br />
Once the sugar syrup has reached temperature, slowly add drizzle the syrup down the side of the mixing bowl while it's still whisking. Simultaneously slowly drizzle the gelatine mixture to the egg whites. Continue whisking until the the temperature of the bowl reaches body temp - i.e. slightly warm to the touch. This will take about 10-15mins. At first sight it may seem like that the syrup and gelatine has flattened all the air out of your egg mixture but keep whisking and it will slowly combine as the mixture cools.<br />
<br />
Spoon the mixture into the baking tin and smooth off the top. For best results refrigerate overnight.<br />
<br />
Combine the cornflour, icing sugar and flavoring (i.e sherbert or matcha) and put through a fine sieve. Sprinkle some of the mixture on to a flat surface and remove the marshmallow onto this mixture. Coat the rest of the marshmallow and slice it into your preferred shape /size.<br />
<br />
Sieve additional sherbert, lemon peel or Matcha before serving.<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5Tmwijgf-LSoCnRjL-HneTYBNq7C1vrlmnYTuXPyzrx8uclmkXh-WqLlT-0zBXabNz_Zpi5ofkUDWKJmyiTlPQ80LRIrnUbTIFAaaNpdhJ5hCbBVpOtNGYnc7-N0Z5e8iAW9RZ-8d48/s1600/IMG_6770.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkelfHihW_JJzpK8GdwWS7GcgNj81VBLXwPHOBo2h_31Jlp1zTTuAAzuk08wzNSAEZ13PJLEHrTZvcAfL1gWOBJBEBwEMvits3Ee2JiVzYPCAmLmmjHK_pq8gyX6Fndpr7vkfPOkMrp5w/s1600/IMG_6797.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkelfHihW_JJzpK8GdwWS7GcgNj81VBLXwPHOBo2h_31Jlp1zTTuAAzuk08wzNSAEZ13PJLEHrTZvcAfL1gWOBJBEBwEMvits3Ee2JiVzYPCAmLmmjHK_pq8gyX6Fndpr7vkfPOkMrp5w/s640/IMG_6797.jpg" width="426" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZyDzzDRgyX411SoyAcBgRlcb5cmBfThqWu3rQkzHlGtbr6Zhcbd1A3fJObSPcR_4OmvjOsah-cEO2vnuT2ppOiWGzl9VScLTX8wFkhACvsuEWJUCq00oj-zUDwT7Y_cfdIuR2c1hl-Ko/s1600/IMG_6818.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />Shankshttp://www.blogger.com/profile/01695606370504017835noreply@blogger.com17tag:blogger.com,1999:blog-8342095347008383107.post-881060340202974702013-07-05T23:04:00.001+10:002013-07-05T23:10:18.522+10:00Kobe Jones - New Winter Romance Menu<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiC0lQJUl18dD3qpg7wnTtyAcQMsNGjOreJkTx0vbuxNtNBMg9Azupl3ZclAVq8Y9NmMwMLKy79gxadCkdwa1kNdXxllzJrqaLBHUEH8_yb0_yBOMH43eIgdIPMnu-zi0fy7iijGYEQE/s1600/IMG_6654.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiC0lQJUl18dD3qpg7wnTtyAcQMsNGjOreJkTx0vbuxNtNBMg9Azupl3ZclAVq8Y9NmMwMLKy79gxadCkdwa1kNdXxllzJrqaLBHUEH8_yb0_yBOMH43eIgdIPMnu-zi0fy7iijGYEQE/s640/IMG_6654.jpg" width="426" /></a> </div>
<br />
Mrs Shanks and I were lucky enough to be invited to try out Kobe Jones new Winter Romance menu which was just perfect as we missed out on a date for our wedding anniversary back in April. It was a much need distraction from the everyday business plus being cooped in the house the past few weekends due to the excess rain we've been having in Sydney.<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0maMEj-qu41jL55geSJvkbHoVwBlpJGRlwBVJK3n1xf1CuCu9lFyiMT2RLhCBGNajQ5ye94qGUvk_dv6J4Le1MsRpKG9MdsQslLiiHqXCKQxbu7zq5ZmuGR-Bv5Cp8tvnTKYzV78i4vw/s810/1306_KobeJones_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0maMEj-qu41jL55geSJvkbHoVwBlpJGRlwBVJK3n1xf1CuCu9lFyiMT2RLhCBGNajQ5ye94qGUvk_dv6J4Le1MsRpKG9MdsQslLiiHqXCKQxbu7zq5ZmuGR-Bv5Cp8tvnTKYzV78i4vw/s400/1306_KobeJones_1.jpg" width="400" /></a></div>
<br />
Kobe Jones is located in the heart of the dining district of King Street Wharf. A stylish restaurant with modern Japanese influenced decor and I've noticed the glass bi-fold doors that open up the dining area to panoramic waterfront views of Darling Harbour. Well known for it's Japanese-Californian fusion style of eastern cuisine matched with western sauces and their famous Volcano Roll, Kobe Jones now has a new head chef Hong Sub Lee (Edan)<span style="font-family: "Calibri","sans-serif";"></span> running the show. It's been a while since we've been to KJ so it was great to come back and see what has changed.<br />
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMnQE0ZWMrEqumZwWwkJvB1fyZxWrSdZKIi-aEmCZUCRJDdcvjOjhzJBMrrGGADWIFVFljMvV1x0Bl_gibNOOdrhZK00cIJujdrHIpLt-CHNuNAAfsbnvgJ4v-LcMMDV5zfxvoR9JMJg/s1600/IMG_6615.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMnQE0ZWMrEqumZwWwkJvB1fyZxWrSdZKIi-aEmCZUCRJDdcvjOjhzJBMrrGGADWIFVFljMvV1x0Bl_gibNOOdrhZK00cIJujdrHIpLt-CHNuNAAfsbnvgJ4v-LcMMDV5zfxvoR9JMJg/s640/IMG_6615.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Kobe Jones Sunset and LLB</b></td></tr>
</tbody></table>
On their website I have noticed that the menu structure has changed
focusing on sharing-style banquet meals that range from $55-$180pp.
Their a la carte menu ranges from rolls, sushi & sashimi, tobonayki,
hot rocks, and everything in between. I like the vast variety of the
banquet menus so that you're not restricted based on budget or the number of
courses. The variety also showcases the chef's specialties and we got
to try dishes that we would not generally consider ordering off the menu.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_kx-bhlUp9JjzrkVk4ZhPcIoIE87NtIm-AVbCfvtGAKzcRM8arDpNrYfJMLip-mGMjA8cXZ8xrbQah_Ug5uVjGh63uRgWy3h4vd3Rjw69ZjXeaEUX-FKaFHTtOlFEHggiF95acZMCSQ/s1600/IMG_6617.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_kx-bhlUp9JjzrkVk4ZhPcIoIE87NtIm-AVbCfvtGAKzcRM8arDpNrYfJMLip-mGMjA8cXZ8xrbQah_Ug5uVjGh63uRgWy3h4vd3Rjw69ZjXeaEUX-FKaFHTtOlFEHggiF95acZMCSQ/s640/IMG_6617.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Number One Special</b></td></tr>
</tbody></table>
A great start to the banquet was KJ's Number One Special Roll. Crab salad with avocado is always a win for me, but when it's wrapped with kingfish and baked in secret sauce makes it all the better. KJ's secret sauce sweet, sticky, caramelized, hoisin flavoured goodness that balances well with the cream topping. I'm not a big fan of alfalfa but thought this added some freshness to the dish and an additional dimension to the overall taste.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3SI4c9KsqG2lMys-QZeuua1jSaHfgHKQRVAHzGgswl5jOOAeLYn_LQryLi82cu6iKCG9lmGCLqq0dZakWVO-a0h2c9OEsxmL5icH-wBQbM8Z0J_ZnUUsjzqF0xYXu3MF4K8HtMhEwS0/s810/1306_KobeJones_2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3SI4c9KsqG2lMys-QZeuua1jSaHfgHKQRVAHzGgswl5jOOAeLYn_LQryLi82cu6iKCG9lmGCLqq0dZakWVO-a0h2c9OEsxmL5icH-wBQbM8Z0J_ZnUUsjzqF0xYXu3MF4K8HtMhEwS0/s400/1306_KobeJones_2.jpg" width="400" /></a></td></tr>
<tr align="center"><td class="tr-caption"><b>Tantalising Tasting Plate:</b> Spicy Ebi Nigri, Wagyu Tataki, Salmon&Seafood Poke, Lollipop Sushi, and Spider Roll</td></tr>
</tbody></table>
The Tasting plate is elegantly plated on a long slate tile (hard to photograph though) highlighting the level of detail into each bite sized morsel. As sushi and sashimi are chef Edan's first love, this platter truly displays his passion. Each mouthful had distinct textures and flavors. My favourite would have to be the Seafood and Salmon Poke, Hawaiian style marinated sashimi cubes served with poke sauce which I think had a dash of sesame oil which just brought the dish together. This also reminded me of a similar dish we had on our honeymoon, the Fijian Kokoda - which we dubbed "fish in a cup".<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGNk4eV-NXSfQ6qYz5Ht015R84Nn1KCI0RByL2QVzwKKdGn8EVfZhAWu3Thsyd3rhvY1BlGm5Uub2fjaFzCLWwNIauCR024Zjcir5BpWtfC9OWul1-l1X0fB2phSWpe4rVH4zgo5zIcA/s1600/IMG_6634.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGNk4eV-NXSfQ6qYz5Ht015R84Nn1KCI0RByL2QVzwKKdGn8EVfZhAWu3Thsyd3rhvY1BlGm5Uub2fjaFzCLWwNIauCR024Zjcir5BpWtfC9OWul1-l1X0fB2phSWpe4rVH4zgo5zIcA/s640/IMG_6634.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Pacific Calamari Fritto</b></td></tr>
</tbody></table>
<br />
The Calamari Fritto was a highlight. Crisp light panko crumbs encasing pillow soft calamari drizzled with roast shallot mayonnaise. Mrs Shanks and I also couldn't get enough of the marinated yellow radish which had a smokey flavour and we both agreed we could have a whole bowl of this stuff with an ice cold beer.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWbKmd4iQ8IIGL2isJd7Nd7d5cXrakXir1liHDUC_3loS_cPkfSTajyEfMA9pgXe6hX6Qk-wG5A9ehIooi0BYcoAYnRCOPU-OU4Yg5sxQjin7VVTtvskBYu0AJOf30Lg-tyBuEGwpx7UY/s1600/IMG_6636.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWbKmd4iQ8IIGL2isJd7Nd7d5cXrakXir1liHDUC_3loS_cPkfSTajyEfMA9pgXe6hX6Qk-wG5A9ehIooi0BYcoAYnRCOPU-OU4Yg5sxQjin7VVTtvskBYu0AJOf30Lg-tyBuEGwpx7UY/s640/IMG_6636.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Jalapeno Salmon Tataki</b></td></tr>
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The salmon had a wonderful texture, lightly flamed slithers of salmon with briney pops from the salmon roe and hint of heat from the jalapenos. The dish was a bit on the oily side to my liking and could have been lifted with some citrus.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvCFrLRwXTAMVvUAtGhPIIoBRfxhDAx2A15OYPJlOW1Gb7g7ybJET3mJoW-npWQobfzApnV_kkk6fSc1TeYGB8E8RrzSs-RHK8dUIPLmQbqqHY6qy12im616LA8z7sBzh-BG_ydYLlM98/s1600/IMG_6639.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvCFrLRwXTAMVvUAtGhPIIoBRfxhDAx2A15OYPJlOW1Gb7g7ybJET3mJoW-npWQobfzApnV_kkk6fSc1TeYGB8E8RrzSs-RHK8dUIPLmQbqqHY6qy12im616LA8z7sBzh-BG_ydYLlM98/s640/IMG_6639.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Spicy Seafood Tabonyaki</b></td></tr>
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IT'S ALIVE!! is what Mrs Shanks said upon witnessing the air-dried tuna shavings wriggling on top of this warm hearty dish. A seafood medally of prawns, scallops, squid and mussels with wild mushrooms tossed in KJ's seaweed butter and baked Tabonyaki style in cream sauce. This was a welcomed hearty dish but we both feared the carb-overload as we were only halfway through the banquet.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0GFmt6OI2AXxpsDGk9yPMIcJsKCZy7J3VFHwsOZ0XzNOhPuW30ORVH8eeDJWMEN2fJRmKeHYdBwMH4Lt8SF8USg8SlAEc7ZWIR44c5IV6gJ-14Y4QNL2f0py3eYYi9SSYj0QN1zDlTZ0/s1600/IMG_6648.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0GFmt6OI2AXxpsDGk9yPMIcJsKCZy7J3VFHwsOZ0XzNOhPuW30ORVH8eeDJWMEN2fJRmKeHYdBwMH4Lt8SF8USg8SlAEc7ZWIR44c5IV6gJ-14Y4QNL2f0py3eYYi9SSYj0QN1zDlTZ0/s640/IMG_6648.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Volcano Roll</b></td></tr>
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KJ's infamous Volcano Roll oven-baked scallops layered with crab and avocado roll covered in a molten cream sauce, roasted sesame seed, smelt roe, and shallots with lashings of bitter sweet soy glaze - enough said. It's a great dish with a good combination of flavours and textures. If I were to be really picky I would have to say that having this straight after the seafood tabonyaki was border line cream sauce overload, and it may have been better served before the calamari ... but seriously, who can ever get enough cream sauce!?!<br />
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<tr><td class="tr-caption" style="text-align: center;"><b>Alaskan Crab - Before and After</b></td></tr>
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The dish I'd been waiting for had come. The Alaskan crab legs were as long as my arm and surprisingly quite thorny. KJ's menu describes that the crab leg is grilled robata style to highlight the crabs sweetness and I'd have to highly agree with this cooking method. Not only was the crab meat succulent and sweet, the grilling also gave smokey tones that enhanced the crab's natural seafood flavor. The separate soy/lime dressing was not required in my mind as the taste was already complete.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD1qI4MolFbRhQCvOEImXyRosJJu9S5_MEszo09lStPjxtBF34qg4mxbXFjb3S0pup3KCmx3AnIOQ70ch0fGUOGj1XyC0xS8zK_Sqs7aUMhad2LYJISnA5EVpiMwhxro1Y9WumnmGPuLI/s1600/IMG_6666.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD1qI4MolFbRhQCvOEImXyRosJJu9S5_MEszo09lStPjxtBF34qg4mxbXFjb3S0pup3KCmx3AnIOQ70ch0fGUOGj1XyC0xS8zK_Sqs7aUMhad2LYJISnA5EVpiMwhxro1Y9WumnmGPuLI/s640/IMG_6666.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Lobster Hot Rock</b></td></tr>
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Fresh sweet slipper lobster meat served on a hot rock at the table - what's not to love? The initial searing of the lobster gave an amazing aroma as well as a smokey charred flavor to compliment the lobster's natural sweetness. The lobster was served with three sauces garlic seaweed butter, ponzu and motoyaki sauce. Out of the three sauces the garlic seaweed butter was the winner for me.<br />
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<tr><td class="tr-caption" style="text-align: center;">KJ's Tiramisu + Flaming Green tea Anko</td></tr>
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Not that we weren't spoilt (and full to the brim) enough already with an awesome array of dishes, but then our waiter did not ask us which dessert (a choice of two) we wanted. Instead he came out with the flaming lot - literally. The green tea and Anko (red bean paste) brulee arrived alight, infusing the vanilla liqueur to the brittley sugar coated top. I was surprised to find the brulee still retained a crack-worthy toffee crust.<br />
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The tiramisu consisted of a green tea and sake infused sponge served semifreddo topped with chocolate shards and strawberries. A refreshing dessert with good contrast in flavours. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqYRplIzuHs8LLDRh2tvO75ouKtVsNeY0gNpWAONOgu1mZ79r7aE9lyD8VE030x5e8etfrG1TLoPdNkRLUnRSc-s_S_xSiQh6PbXWT9437KLvb71osB909NtXXdgbXvx8SHdn-0LAlci8/s1600/IMG_6684.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqYRplIzuHs8LLDRh2tvO75ouKtVsNeY0gNpWAONOgu1mZ79r7aE9lyD8VE030x5e8etfrG1TLoPdNkRLUnRSc-s_S_xSiQh6PbXWT9437KLvb71osB909NtXXdgbXvx8SHdn-0LAlci8/s640/IMG_6684.jpg" width="426" /></a></div>
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One the way out I also noticed that KJ is not only for fine banqueting, but they also do lunch and dinner specials for those wanting a quick meal. $32 (at time of review) for a mixed plate lunch and they are still doing $29pp all you can eat sushi platters (min 2 persons). Time to get your Volcano Roll fix!!<br />
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Anyway, we enjoyed a fantastic winter-romance date, with the atmosphere, seating arrangements, heaters (which were very welcome on a particularly wet and cold night), great service and the sharing-style menu providing a warm and intimate dining experience, with a hint of luxury thrown in. <br />
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Till next time ... we eat.<br />
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Shanks<br />
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<i>Yaya's Yum Yums dined as guests of Kobe Jones.</i><br />
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<a href="http://www.urbanspoon.com/r/70/751222/restaurant/Darling-Harbour/Kobe-Jones-Sydney"><img alt="Kobe Jones on Urbanspoon" src="http://www.urbanspoon.com/b/link/751222/biglink.gif" style="border: medium none; height: 146px; padding: 0px; width: 200px;" /></a></div>
Shankshttp://www.blogger.com/profile/01695606370504017835noreply@blogger.com5tag:blogger.com,1999:blog-8342095347008383107.post-78048018724132586252013-06-23T23:24:00.001+10:002013-06-28T10:12:28.228+10:00Saké<div style="text-align: left;">
<span style="font-size: small;">There's Japanese and there's <i>Japanese</i>, the former being almost everyday for lunch, the latter being Saké. We chose to dine at Saké recently to celebrate a milestone birthday, the birthday girl being a lover of Japanese food. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7WQfqhFgzyh2BbdktHhMNLKPIqUsZkfzW_Gjm4ddLlS1qkiPBai8sAtKqNyShrsHaYB9jj5ExbJk_HSvsniFdxsy674COB8tqZPpIeTkc-3P4U30OruDF-fcpSQ92bkBM0P7km68IlJo/s1600/DSC_2908.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: x-small;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7WQfqhFgzyh2BbdktHhMNLKPIqUsZkfzW_Gjm4ddLlS1qkiPBai8sAtKqNyShrsHaYB9jj5ExbJk_HSvsniFdxsy674COB8tqZPpIeTkc-3P4U30OruDF-fcpSQ92bkBM0P7km68IlJo/s640/DSC_2908.JPG" width="640" /></span></a></div>
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<span style="font-family: "Times New Roman","serif"; font-size: small;">The restaurant itself is a "land" of contrasts with a welcoming bar area, long narrow intimate dining room, individual dining rooms (which seemed almost cell-like!) and a larger, buzzier dining room. We chose the last of these as we were keen to experience the sunken tables (this area offers both the traditional Japanese seating as well as western-style regular seating). Unusually, the tables are not sunk into the floor so much as raised on a platform onto which you must clamber before threading your legs into the space designed for them, a little awkward if you are sitting near the window. Service is also impacted by the waiters' inability to reach further than the end of the table, requiring dishes to be passed by the diner, so if you are tempted to experience this, be sure your party members are fairly agile and happy to participate!</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: small;">The menu is a double-page tri-fold of options and when faced with too many options, we did the usual thing - chose the $88 per person Chef's Banquet Menu which showcases all of the restaurant's signature dishes.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: small;">First though, drinks! Happy birthay Wag! : )</span></div>
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<span style="font-size: small;">Although we selected the degustation, there were a few dishes which each of us nominated as add-ons to the main fare, dishes which were too tempting to await another opportunity to trial. These were:</span></div>
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<span style="font-size: small;"> Fried Tofu - fairly traditional but served with what we guessed were fried prawn whiskers/antennae.</span><br />
<span style="font-size: x-small;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXeJTqYv0pxwsKEgdhlvPdZqGVA6e-EBuN7zFwiL8-zCVW7rrUDlJZWPfBKlDOHdB6h68EMNjIKvXr0IMnNthUiV21Muw4WbwklCse5_8OmCRo32LtdDmdofL8xnnqXafqA1WxVPrAbDs/s1600/DSC_2880.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: x-small;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXeJTqYv0pxwsKEgdhlvPdZqGVA6e-EBuN7zFwiL8-zCVW7rrUDlJZWPfBKlDOHdB6h68EMNjIKvXr0IMnNthUiV21Muw4WbwklCse5_8OmCRo32LtdDmdofL8xnnqXafqA1WxVPrAbDs/s640/DSC_2880.JPG" width="640" /></span></a><br />
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<span style="font-size: small;">Tuna Tasting Plate for 2 - tuna & avocado sushi rolls, tuna tataki salad with white dressing & tuna tacos with Kozaemon Junmai 'sake shots'.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpHnQQmNsN4Coxurw4xRHBSZ607vk8bUnuROlBuJK9LDxHAJdBQKHtViELkxIC2n-mZa3LDGQxRx16NE_R9jEomM5XQ-FyzWNVv20T14RwL0ciVXW2ggd-fa-fIkK-W_-O0uibdGN0ts/s1600/DSC_2874.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: x-small;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpHnQQmNsN4Coxurw4xRHBSZ607vk8bUnuROlBuJK9LDxHAJdBQKHtViELkxIC2n-mZa3LDGQxRx16NE_R9jEomM5XQ-FyzWNVv20T14RwL0ciVXW2ggd-fa-fIkK-W_-O0uibdGN0ts/s640/DSC_2874.JPG" width="640" /></span></a><span style="font-size: small;">Sashimi Tacos - tuna & salmon sashimi filled baby tacos with chilled tomato salsa matched with Kozaemon Junmai 'sake shots'. </span><br />
<span style="font-size: small;">You can't go to a restaurant named Saké and refuse a serving of it, even if it's an adjunct to the dish itself! The sugar encrusted shot glasses lent a sweet foil to the sake, great for the uninitiated sake drinker but YaYa didn't see the point of putting perfectly nice sashimi inside a mini taco which didn't really add anything to the dish.</span><br />
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<span style="font-size: small;">Back to the degustation! As we were a table of six, each course was presented for two people so in most cases, there were three identical plates placed along our table. The only exceptions to this were the Silver Cod (where we were presented with a single dish containing one serving for each person) and the Popcorn Shrimp - but more on that later!</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtV8tv4yYBLbttnwBRtWPt30FgG62Ci2grImzHNuIRcYVbF01TUVwC2th2jZohD3FYeuAwUV4F6cbum0QJSLmPrPVPTop9tPJM6U1PQ04Y2bcxMfkuqAWA24PlxGxxo37TME4IJ8jVaiI/s1600/DSC_2873.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: x-small;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtV8tv4yYBLbttnwBRtWPt30FgG62Ci2grImzHNuIRcYVbF01TUVwC2th2jZohD3FYeuAwUV4F6cbum0QJSLmPrPVPTop9tPJM6U1PQ04Y2bcxMfkuqAWA24PlxGxxo37TME4IJ8jVaiI/s640/DSC_2873.JPG" width="640" /></span></a><span style="font-size: small;">Edamame - served piping hot and generously salted</span><br />
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<span style="font-size: small;">Kingfish Jalapeno - hiramasa kingfish, yuzu soy, thin slices of jalapeno chili. A beautifully presented dish, this is a good introduction to those who don't enjoy sashimi as the citrus in the marinade practically makes this ceviche-like and many of us were surprised that the jalapeno was not as "bad ass" as they had assumed it would be! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDq0NOTBamUCdY1h9NzgR9z1ixVKwJ9ovjg24EVBsRuTqrBA5Pxy6_FjSGqVC1dqD0CGm21xzWC-GCVhk0J3MFRUDxveg5bQcnRRWmrgGX_WKliJzEmC3_YEaRw7Ibj7BJrTHbH5jyT5I/s1600/DSC_2881.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: x-small;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDq0NOTBamUCdY1h9NzgR9z1ixVKwJ9ovjg24EVBsRuTqrBA5Pxy6_FjSGqVC1dqD0CGm21xzWC-GCVhk0J3MFRUDxveg5bQcnRRWmrgGX_WKliJzEmC3_YEaRw7Ibj7BJrTHbH5jyT5I/s640/DSC_2881.JPG" width="640" /></span></a></div>
<span style="font-size: x-small;"><span style="font-size: small;">Shumai - chinese inspired steamed prawn dumplings with ponzu. An homage to the Cantonese prawn dumpling but more tender, more flavourful and fanciful with the tendrils of julienned wonton wrapper enclosing a melt-in-your mouth filling.</span> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJazGd7nOZj7bgSV6CiOP-spqjOG0MLqu4nou6cwqjaDCVFqGDvgvShzi4VJON2pk0lbdaOd-sN07D-cmxEwVaQFe-QtxAkPe-e6J19vIlHd_yWFvITlbgPT7YpB_9JTRWADyF6u6XDVc/s1600/DSC_2885.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: x-small;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJazGd7nOZj7bgSV6CiOP-spqjOG0MLqu4nou6cwqjaDCVFqGDvgvShzi4VJON2pk0lbdaOd-sN07D-cmxEwVaQFe-QtxAkPe-e6J19vIlHd_yWFvITlbgPT7YpB_9JTRWADyF6u6XDVc/s640/DSC_2885.JPG" width="640" /></span></a></div>
<span style="font-size: small;">Panko Rice Balls - soy bean, bamboo & shitake mushroom rice balls with wasabi mayo & coriander. More a disc than a ball but flavourful nonetheless and very crispy.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYV4WlLXXKds1aZuLY__-dnTXD40Io7BoNjSTxDpSlS3pr-Z80N8CuGm3mWweJcamlG6Sj4AJJXgLmvhIcq6cdJovjDlFApBzifmPL6kSygVyNm7-ve_09mLf7Vec7UoblvU328fXnp4/s1600/DSC_2886.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: x-small;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYV4WlLXXKds1aZuLY__-dnTXD40Io7BoNjSTxDpSlS3pr-Z80N8CuGm3mWweJcamlG6Sj4AJJXgLmvhIcq6cdJovjDlFApBzifmPL6kSygVyNm7-ve_09mLf7Vec7UoblvU328fXnp4/s640/DSC_2886.JPG" width="640" /></span></a></div>
<span style="font-size: small;">Silver Cod Lettuce Cups - grilled miso-marinated silver cod in lettuce cups. Exactly as described but a delicious moist mouthful of savoury textures. This is the dish which served all six of us! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMf1QdtGj2dWWmgkqjUtkUkI0Ag6rYuXng4D1YoOfOWXV3lDPVGRKqwbh21r4TMAhuF3cX8LDXT_L4E2CNq_8axFDCfU0ivPmSECF4Wv5i6UHJafEj8R1qlksU2vONuhiRIRoyWMJGRE/s1600/DSC_2889.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: x-small;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMf1QdtGj2dWWmgkqjUtkUkI0Ag6rYuXng4D1YoOfOWXV3lDPVGRKqwbh21r4TMAhuF3cX8LDXT_L4E2CNq_8axFDCfU0ivPmSECF4Wv5i6UHJafEj8R1qlksU2vONuhiRIRoyWMJGRE/s640/DSC_2889.JPG" width="640" /></span></a></div>
<span style="font-size: small;">Popcorn Shrimp - bite sized prawn tempura tossed with a creamy spicy sauce (part 1) Very moreish!</span><br />
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi24g66Z4L1ppk8XfyHwunh4RfGNAIVqHdK-gTx58f2VGUrTnMAY0k_YyE1gY7h8BvRgXRbF2c83CF1L048OZDNjmADDwcD2w2nGNr-yOFVqqy9Zr97hJQvku9HYUKvjNm_aRbEvfvMSys/s1600/IMG_6517.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi24g66Z4L1ppk8XfyHwunh4RfGNAIVqHdK-gTx58f2VGUrTnMAY0k_YyE1gY7h8BvRgXRbF2c83CF1L048OZDNjmADDwcD2w2nGNr-yOFVqqy9Zr97hJQvku9HYUKvjNm_aRbEvfvMSys/s640/IMG_6517.jpg" width="425" /></a></span><br />
<span style="font-size: small;">Popcorn Shrimp - bite sized prawn tempura tossed with a creamy spicy sauce (part 2). As the allergy sufferer who couldn't have the mayonnaise, I was pleasantly surprised to find that not only did the waitstaff enquire about food allergies when taking our orders but instead of missing out, we were presented with one of our three dishes with the mayonnaise on the side. The mayonnaise eaters declared that it was even better served this way as the prawns retained their crispiness and they could take as much of the accompanying mayonnaise as they wanted, which made for an even spicier mouthful. Win/win all around!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMoCBMq8pdm5bdpkfvJRTydU7YTn0ifAUQbwiVnimNd3TuHBGidnG1uvSYmd8LlrIuZBmDZDdAAS2GRqrWki0c8YomF4tdk6h9wgmVqfNlSN14WC7pAqS-C1zeiH8b7AklOQTDhW2uTaM/s1600/DSC_2894.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: x-small;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMoCBMq8pdm5bdpkfvJRTydU7YTn0ifAUQbwiVnimNd3TuHBGidnG1uvSYmd8LlrIuZBmDZDdAAS2GRqrWki0c8YomF4tdk6h9wgmVqfNlSN14WC7pAqS-C1zeiH8b7AklOQTDhW2uTaM/s640/DSC_2894.JPG" width="640" /></span></a></div>
<span style="font-size: small;">Wagyu Teriyaki - marble score 7 wagyu beef sirloin, cooked medium-rare & served on sauteed shiitake & buckwheat with yakiniku sauce. Smokey from the grill, the beef was tender and sweet on the palate which contrasted well with the savoury buckwheat. Although the flavour was likely there, actual shiitake pieces were few on this plate.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqMwhFOCNz8mOrqI-LF1QozXIWO9JBu89zu6g9suy5Wv97aAQURuC4mCi00_WeGSQpe4n46tFD9DOsXWU8vXQMxbMfKCxgqogvRjHPPKS_3jwHZy55Yh4y0yVPI8rnzXDiplYvbRN6Bk/s1600/DSC_2896.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: x-small;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqMwhFOCNz8mOrqI-LF1QozXIWO9JBu89zu6g9suy5Wv97aAQURuC4mCi00_WeGSQpe4n46tFD9DOsXWU8vXQMxbMfKCxgqogvRjHPPKS_3jwHZy55Yh4y0yVPI8rnzXDiplYvbRN6Bk/s640/DSC_2896.JPG" width="640" /></span></a></div>
<span style="font-size: small;">Green salad - dressed with the familiar citrusy ponzu, light and delicate.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtCnBqc51SwqJ2TI_TiqVWcF6UDtR1UbQ8dSsjD8ZtFjeAP4EZeBcuguHZtInkiZAf_rWnGPZwFFhJZHDy9APG-k53FjiDj_ZD7qQ1DyyXG3vKwA5R3FZkTSfHsRL5WI_48kafGYrct2Y/s1600/DSC_2897.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: x-small;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtCnBqc51SwqJ2TI_TiqVWcF6UDtR1UbQ8dSsjD8ZtFjeAP4EZeBcuguHZtInkiZAf_rWnGPZwFFhJZHDy9APG-k53FjiDj_ZD7qQ1DyyXG3vKwA5R3FZkTSfHsRL5WI_48kafGYrct2Y/s640/DSC_2897.JPG" width="640" /></span></a></div>
<span style="font-size: small;">Miso & Rice - served along with the Wagyu beef dish, all received a bowl of miso but (presumably and wisely to save rice wastage) we were offered a single bowl with more if we required it. We didn't need it but the bowl was sufficient for a large spoonful each and proved to be beautifully cooked.</span><br />
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<span style="font-size: small;">Vanilla Panacotta - jasmine tea jelly, yuzu granita - the perfect size following the volume of food we had just consumed, the bottom layer was a very smooth, perfectly set, heavenly scented in vanilla panacotta offset by the delicate jasmine tea jelly and again with the tart yuzu granita. Could have eaten more than one, glad we weren't given the opportunity! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZBmSO3JCJ_IJQLpPC4ukPv1xKysAPy9SyXMUtAVfDQc9snmK7grfpyzeMZyl4Bzpm7-nHm0svtC8sWXzBsNVcxN6rf5vV01ESlIyvg_ldZRQ2JgjMgj_vzXzQojDy2QQQ8pekAP6iHIA/s1600/IMG_6533.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: x-small;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZBmSO3JCJ_IJQLpPC4ukPv1xKysAPy9SyXMUtAVfDQc9snmK7grfpyzeMZyl4Bzpm7-nHm0svtC8sWXzBsNVcxN6rf5vV01ESlIyvg_ldZRQ2JgjMgj_vzXzQojDy2QQQ8pekAP6iHIA/s640/IMG_6533.jpg" width="426" /></span></a></div>
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<span style="font-size: small;">Traditional colourful sake barrels adorn one of the walls in the main dining area.</span><br />
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<span style="font-size: small;">If I were being crass, I could describe our meal here as a gourmet surf 'n' turf with minute amounts of carbs in the form of taco or dumpling wrappers! What completely erases this thought, however, is the delicacy with which the ingredients were combined coupled with the freshness of the ingredients and the recurring ponzu theme all of which left us feeling visually and belly satisfied but also very healthy. </span></div>
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<span style="font-size: small;">The $88 menu is a particularly good choice for those who dislike raw fish as the only sashimi dish features the least fishy variety while the remainder of the banquet is cooked. Saké also have a $110 banquet menu (food only, matching wines are $175) which features more of their sashimi dishes.</span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7WQfqhFgzyh2BbdktHhMNLKPIqUsZkfzW_Gjm4ddLlS1qkiPBai8sAtKqNyShrsHaYB9jj5ExbJk_HSvsniFdxsy674COB8tqZPpIeTkc-3P4U30OruDF-fcpSQ92bkBM0P7km68IlJo/s1600/DSC_2908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a>
<a href="http://www.urbanspoon.com/r/70/1488512/restaurant/Sydney/Sake-Restaurant-Bar-The-Rocks"><img alt="Saké Restaurant & Bar on Urbanspoon" src="http://www.urbanspoon.com/b/link/1488512/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a>Gummi Babyhttp://www.blogger.com/profile/16746419753403963804noreply@blogger.com4tag:blogger.com,1999:blog-8342095347008383107.post-47584720406208342512013-06-08T19:04:00.001+10:002013-06-14T01:53:30.917+10:00Ragamuffin - Local Favourites<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2qjkGwgHYsB0aTmSVU0TU6COLYvf40SF6TVF-rKmZddDte3P2b5oIu6JsWnBuUvgvPV2TEx4ZBPoCypFhy6QvQ_wCvkoU82IiM9CW21cZxdN3duMDTaT_oV33_yzFWwBdX9t2cpNUlu3/s1600/IMG_3776.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2qjkGwgHYsB0aTmSVU0TU6COLYvf40SF6TVF-rKmZddDte3P2b5oIu6JsWnBuUvgvPV2TEx4ZBPoCypFhy6QvQ_wCvkoU82IiM9CW21cZxdN3duMDTaT_oV33_yzFWwBdX9t2cpNUlu3/s640/IMG_3776.jpg" width="640" /></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">You know that Ice Cream advertisement tag line "No boring bits"? Precisely the same thing can be said for these little Ragamuffins. Having lived in Leichhardt for the past few years, I've been meaning to blog about these guys for some time. Selfishly, I've been keeping them all to myself but am now ready to share with the rest of the Sydney. </span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmxE07Y8qo_0RCxVfLw_vH9HjqfORGb1TNzW94KGk7RnRYagbdMBiOphlxaf0RZlIwWozgmf863JxLLtBZfbNPhWkGvb9CWfq7GEqjgY-KsdfJP7ej9iq4EYzunVcEb3dwBoXYHp_LKwQ/s1600/IMG_3749.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmxE07Y8qo_0RCxVfLw_vH9HjqfORGb1TNzW94KGk7RnRYagbdMBiOphlxaf0RZlIwWozgmf863JxLLtBZfbNPhWkGvb9CWfq7GEqjgY-KsdfJP7ej9iq4EYzunVcEb3dwBoXYHp_LKwQ/s400/IMG_3749.JPG" width="266" /></a></div>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Steamed and then baked, these muffins a quite different to the ones you're used to. Not overly cakey, the steaming gives the slightest skin which the baking then crisps up. The steaming helps to keep the muffins nice and moist without having to go overboard with butter or oil. The other feature that separates these from other muffins is that each one harbours a savoury or sweet filling. Soft centred muffins - a masterstroke that ensures that the muffin tops will never overshadow the much maligned muffin stumps. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDSH6wtT97f4xWcwZ29k3_Cf5DA3i5yn1JyorSDG1dfki9sIw-SlxFSDzrpxNcVkGxkg4MsPVo3TdIishwh-3Fh8dKQthJH0i158-XDdryymP2cINVrWF1sKO2jCVZO6TAPO-MdVXg4Mxy/s1600/IMG_2898.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDSH6wtT97f4xWcwZ29k3_Cf5DA3i5yn1JyorSDG1dfki9sIw-SlxFSDzrpxNcVkGxkg4MsPVo3TdIishwh-3Fh8dKQthJH0i158-XDdryymP2cINVrWF1sKO2jCVZO6TAPO-MdVXg4Mxy/s640/IMG_2898.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Onion Jam Centre (front) and Chocolate Ganache (back)</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg54I5fTNAYBsROuoFlrkiJASpAp0iAKPziUFz0grUzpFA84Iix94YhGwJeIvGz6MDZxIGfwx6uKBbi-AC0tzG9CaTKxJjmPdxfeGXOqELYJ3FoguEyGsB7ikdk-F15B_Yw7E3qcCh1dJzg/s1600/IMG_2901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"></span></a><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">With over 30 flavours, there is an abundance of choice. In fact, the hardest task is choosing your flavours as they all look and sound so tempting. Baked throughout the day, I enjoy the 'lucky dip' factor and unpredictability of what is coming fresh out of the tins and ususally base my decision on this. In fact, I usually go for a half dozen to ensure good coverage. As with anything, come early to ensure the best variety.<span class="s1"> </span></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXc_Xc25zsE8Rt-6kh5ZbiKxPvDx0qMLw72VrVDy4GU1a9oOS9IJ8UycRWyYggxCV1GhKxc6xcz4qU4mOBt6FSU71OSHEMX91crWzGtzbvnhcnj252QEKV1kLucXVu3_L9Q4xuqhwjY3mw/s1600/IMG_2893.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXc_Xc25zsE8Rt-6kh5ZbiKxPvDx0qMLw72VrVDy4GU1a9oOS9IJ8UycRWyYggxCV1GhKxc6xcz4qU4mOBt6FSU71OSHEMX91crWzGtzbvnhcnj252QEKV1kLucXVu3_L9Q4xuqhwjY3mw/s400/IMG_2893.JPG" width="400" /></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Then there are a few odd flavours which have a foot in both sweet and savoury such as the pumpkin cheesecake and mandarin marmalade. How about a USA sweet pumpkin style muffin now that they are coming into season? </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Smoked Salmon</span></td></tr>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The savoury muffins (which include smoked salmon with a cream cheese/dill centre, 4 cheese with rhubarb and onion jam, sun dried tomato and fetta) combined with a coffee, make for a satisfying 'light' breakfast. My next request for a new flavour would be a 'Croque Madame' (cheese, egg, ham/bacon) - oh yeah......</span><span class="s1" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The sweet muffin range will satisfy all tastes from chocolate lovers (double chocolate ganache, lamington with blackberry jam) to fruit fanatics (lychee, lime and coconut, passionfruit and orange/poppy). There are also clever plays on classic desserts like Spotted Dick, Raspberry Jam Doughnut and Banana Sundae. Flavours do change and new ones are added. To check the flavours of the day, go to: <a href="https://www.facebook.com/steamedmuffins">https://www.facebook.com/steamedmuffins</a> or <a href="https://twitter.com/_ragamuffin">https://twitter.com/_ragamuffin</a></span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> </span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Raspberry Jam Doughnut</span></td></tr>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Because they are not buried under a mountain of butter cream or icing, they are not overly sweet and arguably 'kinder' to your waistline than the all style, no substance cupcake. The best bit of course, is getting to the good stuff in the middle.</span><span class="s1" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Originally set up facing the dining area, the La San Marco lever action coffee machine now operates from the kitchen for practicality's sake. Like the lever action machines of the 19th and 20th centuries, it's great to see this machine in action and have someone actually pull an espresso. <span class="s2">Coffee is sourced locally from the excellent 'Little Marionette' roasters just a few blocks away in Annandale.</span><span class="s1"> </span></span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Other beverage options include milkshakes which I have not yet sampled.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">La San Marco Lever Coffee Machine</span></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">My only other wish is that they offer a muffin and coffee 'package' so we could save a little bit of 'dough' if we bought them together. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Ragamuffin</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">157 Norton St, Leichhardt NSW 2040</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">(02) 9568 1806</span></div>
M.S. Glutamatehttp://www.blogger.com/profile/13901958472382815212noreply@blogger.com3tag:blogger.com,1999:blog-8342095347008383107.post-28275049121185460972013-05-27T14:05:00.003+10:002013-06-14T01:55:47.982+10:00Mad Men Meets Heston - 2013 Annual Birthday Dinner<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuKJcNciHftFBlYpbulMzd00y3e9cRsHR-n_y9i9N6xpijJ_WhKhj41ZLD17xtmf8XBph7Swvm9K0YPhTgX7pTUF-DdyEi_tacR1KFeBQvBhCkBOqAaX10rrT93A11rDx-n9uJR39pZH8/s1600/DSC_2755.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuKJcNciHftFBlYpbulMzd00y3e9cRsHR-n_y9i9N6xpijJ_WhKhj41ZLD17xtmf8XBph7Swvm9K0YPhTgX7pTUF-DdyEi_tacR1KFeBQvBhCkBOqAaX10rrT93A11rDx-n9uJR39pZH8/s640/DSC_2755.JPG" width="640" /></a><br />
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The buzzy ambience of a new restaurant in Sydney may not be quite there as yet (the tail end of the GFC and the nippy Thursday night weather seems to be scaring diners away from this normally busy end of town) as the restaurants on the "high" side of the Wharf suffer from their relative isolation from the water side, but the owner of The Hudson has certainly delivered on the decor. Right from the entrance, you can only describe The Hudson as sumptuous. Entering the restaurant feels like walking into a 1950s Madison Avenue bar, we half expect to see Don Draper from the Mad Men (HBO) series sipping on a bourbon surrounded by a bevy of admiring agency colleagues perched on the glossy brown leather seating. A glorious rectangular glass chandelier separates the bar from the dining area.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHESwO_IlmYqmP6c5HiPFXYPbYzLOKlsP2lg6ZaxPNQ7JztX4M09EB4TjT5-GEcRhCbnNnaiWMz-jh8RVbEd12AVlYoNCtKOYOK0yEe5zXTLGr3ewiCKVT9-UUp0iPFWOhjQFTR1PB8Q/s1600/DSC_2767.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHESwO_IlmYqmP6c5HiPFXYPbYzLOKlsP2lg6ZaxPNQ7JztX4M09EB4TjT5-GEcRhCbnNnaiWMz-jh8RVbEd12AVlYoNCtKOYOK0yEe5zXTLGr3ewiCKVT9-UUp0iPFWOhjQFTR1PB8Q/s640/DSC_2767.JPG" width="640" /></a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjF1a_UWrC3uvgY2JjwnYfH-ZGaWOAjW5qB5oQiEDdPlNKdSl9p9gnhWYxwukHFf25RNDy6ZpPRtXrmIgC1yxOSmixbuEtg5peFp8_KDyu8mDTL1G7tLvRLL4VTWq2IwtK4ewgIjj7Xpk/s1600/DSC_2766.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjF1a_UWrC3uvgY2JjwnYfH-ZGaWOAjW5qB5oQiEDdPlNKdSl9p9gnhWYxwukHFf25RNDy6ZpPRtXrmIgC1yxOSmixbuEtg5peFp8_KDyu8mDTL1G7tLvRLL4VTWq2IwtK4ewgIjj7Xpk/s1600/DSC_2766.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjF1a_UWrC3uvgY2JjwnYfH-ZGaWOAjW5qB5oQiEDdPlNKdSl9p9gnhWYxwukHFf25RNDy6ZpPRtXrmIgC1yxOSmixbuEtg5peFp8_KDyu8mDTL1G7tLvRLL4VTWq2IwtK4ewgIjj7Xpk/s640/DSC_2766.JPG" width="640" /></a><br />
Starting the meal with a cocktail (courtesy of Karen from The PR Partnership, at whose invitation we have chosen to dine at The Hudson) we found the choice vast and varied, so vast it's actually longer than the food menu! Based on an admirable selection of spirits, a lot of care has been taken, by Mixologist Gareth Rattley, over the presentation and mixture of flavours, some classics and some really out there like the signature Breakfast Martini which is based on a bacon-infused vodka! There is good restraint in the use of sugar syrup as most of the cocktails we tasted were not overly sweet. <br />
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And so to the food!</div>
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First up, an amuse bouche of finely sliced king fish sashimi with roe, salmon floss and mustard powder is a great start to the meal and an indicator of the delights to come.<br />
M. S. Glutamate felt it was: "A nice start to the meal. However, curing, which has the effect of firming up the flesh, meant the slices were, I felt, a bit too thick."<br />
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The food menu is modern Spanish-themed with flavours highlighted by the judicious use of foams, gels and ices created by liquid nitrogen. Divided into Starters, Entrees, Mains and Side Dishes, the menu is a great way to please diners who want to sample as much of the menu as possible without finishing the meal groaning in discomfort. (Some of us had four courses and were sufficiently rewarded!)<br />
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Starter Menu: Oysters shucked to order, tinto de verano ice, 24ct gold leaf $4.50 each. If you look carefully, the gold leaf is painted on the micro herb perched on the iced <a href="http://en.wikipedia.org/wiki/Tinto_de_verano">tinto de verano</a> which is like a sangria granita and nicely balances the saltiness of the otherwise unadulterated oysters.</div>
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Starter Menu: Chef's selection of shared starters -spanish cured meats, cheese, olives, bread $15 per person - presumably changing with the seasons, we had a delicious selection of jamon, salamis, cheese, olives, chorizo and black pudding, almost a meal in itself. The toast was a little light on if you like carbs with your protein but otherwise amazing value for money.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrQpJAu7F65OlljL1ZXsrKraflfQ6PHG_YFQGxKi7PMBOJlFbVjSc_st984cII2JT1WpeNKLVGKInx-XY8XfDHUYKpT5zxqZ_F53KsDzw2qnlOUVe6-z-zLy96uJ7h8feh5N9dEcggbm0/s1600/DSC_2787.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrQpJAu7F65OlljL1ZXsrKraflfQ6PHG_YFQGxKi7PMBOJlFbVjSc_st984cII2JT1WpeNKLVGKInx-XY8XfDHUYKpT5zxqZ_F53KsDzw2qnlOUVe6-z-zLy96uJ7h8feh5N9dEcggbm0/s640/DSC_2787.JPG" width="640" /></a></div>
Entree Menu: Scampi, jamon crumble, compressed apple, sangria gel, orange sherbet $22 Not everyone chose to have an entree but 4 of us chose the scampi which were sweet and tender and the little touches of sweetness from the gel and the compressed apple worked beautifully although it took a little while to find the sherbet which turned out to be the little dust of powder on the plate.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht709P5G3iZaSD9tGGfyquJk8wzBanHkWxb8YWvtemQBGYy4pm0LaHXpMU7gtVd0XjlWOjQokzTo0A12j4Yz9_czlNNuF9A49Od66heV51Kivl0J6vlwhiWTEij-qQiJsbvQCb_jQLb44/s1600/DSC_2788.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht709P5G3iZaSD9tGGfyquJk8wzBanHkWxb8YWvtemQBGYy4pm0LaHXpMU7gtVd0XjlWOjQokzTo0A12j4Yz9_czlNNuF9A49Od66heV51Kivl0J6vlwhiWTEij-qQiJsbvQCb_jQLb44/s640/DSC_2788.JPG" width="640" /></a>Entree Menu: Croquetas filled with manchego custard, volcanic soft crusted leg of lamb, gem cos $18 - reviewed by Lobo: Melt in your mouth rolled leg of lamb, on the verge of being too salty but was nicely counterbalanced with the acidity of warm tomato salsa and crisp croqueta oozing cheese and mashed potato goodness. Reinforcing my cooking mantra if it’s too salty, add cheese!<br />
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Entree Menu: Calamari with lime aioli, quinoa & squid (ink) foam $18 - Those who tried this said that the calamari was incredibly tender and sweet, the lime aioli adding an acidic bite.<br />
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Mains Menu; Signature Dish: Kelp fed beef fillet with pedro ximinez braised beef short rib, valdeon, shallot, pickled turnips, acid walnuts $20 - Lobo again said: A dish that truly celebrates the sous vide technique, quality beef fillet supremely tender and sitting in a sticky almost barbeque sauce (plenty of it, Manu would be happy). But the winner on this dish was the beef short rib, also sous vide so knives not necessary (spork lovers rejoice!) and intensely flavourful through and through. I forget I’m in a social environment for a moment, no conversation or even eye contact as neural activity shuts down sight, sound and speech to focus solely on what’s going on with my tastebuds. Only thing going through my brain was The Commitments. “You gotta squeeze her, please her, never leave her, you gotta, gotta, gotta, gotta try a little tenderness!”<br />
M. S. Glutamate who also had this said: "Strong flavoured short rib contrasted well with the super tender beef fillet"<br />
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Mains Menu: Pork belly, pear and oat crumble, celeriac, winter mushrooms $20 - Shanks who ate this said, "Who could go past ordering the pork belly on the menu? A succulent
piece of pork matched with dollops of creamy celeriac, caramelized pear
and hearty mushrooms brought together by a light jus. What was a
welcomed surprise was the crumble which brought a crunchy texture and
smokey tones that really heightened the dish. The all important crackle
was not forgotten. It seemed airier than your usual crackle but still
retained a crunch factor."<br />
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M.S. Glutamate also had this and said: "Delicious. Chewy oatmeal crumble provided another textural element that
you wouldn't quite expect with pork. Although there was no crispy
crackling on the meat (a strip of it was served on the side but this was
more like a pork scratching), I didn't miss it because the crumble
provided the crunch and chew. The apple was a familiar companion and
brought the tartness to restrain the richness. A nice and satisfying
brick of porky goodness."<br />
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Mains Menu: Sugar cured duck, chorizo, heirloom carrots, smoked chickpeas, adobo $20 - As with most of the other proteins on this menu, the duck was cooked sous vide resulting in a very tender and very tasty meat<br />
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Mains Menu: Poached snapper fillet, spanish beer caramelised chicory, xato sauce $20 - Of all the dishes, this one perhaps suffered from the technique du jour (sous vide) most. The texture of the fish was altered so much that at first I thought I was eating a fish sausage. It was definitely tender but to the point that it had lost the natural flakyness. The swathe of xato sauce (a non-egg based emulsion), while creating a beautiful colour contrast and the most generous sauce of all the dishes, was a bit too spicy for my palate (although others who tasted it loved the heat) and I was pleased that the fish hadn't been smothered in it. The highlight of the dish for me was the caramelised chicory. Neither too sweet nor too charred, I would have happily eaten a dish of this alone.<br />
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Sides Menu: Hand cut chips, house tomato sauce $12 - although on delivery the bowl looked scant, enjoyed as a side dish, there was just enough to go around our table of 7 and they were as chunky and crunchy as a great hot chip can be, the accompanying sauce being pleasingly spicy.<br />
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Sides Menu: Steamed greens, lemon curd $12 - While still edible, the greens were slightly on the less done side of crunchy and another 30 seconds would have made the greens a little more appetising to our palates.<br />
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<b>Desserts!</b></div>
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Apple natillas, rhubarb sorbet, celery ice $17 - Another Shanks review: "A refreshing dessert with traditional flavours and playful textures. The dish required some Googling and good old Wikipedia describes
natillas as a Spanish custard dish made from milk and eggs. I'm
generally not a fan of celery as its distinct flavour tends to overpower in my palate. But the celery ice in this dish enhanced the apple
tones and icy texture helped balance the creamy tartness of the rhubarb
sorbet."<br />
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Honey pumpkin crumble, olive oil ice cream, goat cheese mousse, pumpkin ash $17<br />
Gorgeous to look at, some felt the goat's cheese was overly dominant and ruled the dish while others felt it was just right.<br />
M. S. Glutamate added: "... the goat's cheese mousse provided that initial savoury hit before the
creaminess led you into the sweet realms of honey and pumpkin.Shards of
honey toffee added a little crunch to an otherwise soft and creamy
dessert.<br />
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Chefs selection of cheese $24 Pyengana Cheddar, <i style="background-color: white; color: #444444; font-style: normal; line-height: 16px;"><span style="color: black; font-family: Times, Times New Roman, serif;">Buche D'Affinois and one other we can't remember.</span></i><br />
A creamy, soft and hard selection served with ash and plain crackers and slivers of freshly julienned and finely sliced crisp apple and spiced pear paste. Beautifully presented and reasonably substantial but a little on the mild side for our palate.<br />
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Chocolate in textures, roasted coconut sorbet (and coconut crisps), brown butter powder $17 - Reviewed by M. S. Glutamate who said it was: "A combination of chocolate flavoured elements. Dark chocolate ganache
was smooth with a hint of bitterness but sweeter than expected. The milk
chocolate was a little bland, but combined well with the chunks of
chocolate biscuits (which I suspect was freeze dried to crumbly
chunks)." <br />
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Petit Four $6 - easily the highlight of the evening if only for the unexpected factor. Caramelised popcorn snap frozen with liquid nitrogen creating a dish presented with a swirling cloud of Adam's Family style mist. A delight to eat, the popcorn shatters in your mouth with a chill that's less than icecream and without the stickyness associated with normal candy corn and you breathe out a significant puff of smoke as you close your mouth to chew, you simply cannot feel the calories! What's not to like?!<br />
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It must be mentioned that although some establishments hide the chaos of the kitchen and others parade the process in front of the diners, The Hudson's kitchen is open to the dining room via a window yet not once was there a raised voice nor general pandemonium. It was as though our food appeared magically and was served with no human intervention. With a distinguished pedigree from reputable establishments such as Pilu at Freshwater, Buon Ricardo, the Sky Lounge at Sydney Tower and Ivy, Head Chef Richard Keeley (pictured) has been given a free reign to hone his passion for molecular gastronomy. He is currently working on a new menu as the climate and ingredients change with the seasons. His take on the Rueben sandwich should be something to watch out for. As for molecular gastronomy, those of us who have watched Heston Blumenthal's series and who were kind of glad that they <i>weren't</i> the guests being surprised by Heston's experiments in food technology will breathe a sigh of relief. The techniques used by Chef Keeley and his crew don't get in the way of the food. The chemistry is used to create layers of textures and flavours and a consistency of service rather than the wow factor (except for the Petit Four of course!) and for that, I think most diners will be grateful.<br />
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Overall wrap up - given the complexity of some of the dishes, we found the meal great value for money, specially with the $20 mains offer which lasts only until the end of June 2013 so if you're keen to sample molecular gastronomy without the fright, this is a great place to start. <br />
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<a href="http://www.urbanspoon.com/r/70/1711595/restaurant/Darling-Harbour/The-Hudson-Sydney"><img alt="The Hudson on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1711595/biglogo.gif" style="border: currentColor; height: 34px; padding: 0px; width: 104px;" /></a></div>
Gummi Babyhttp://www.blogger.com/profile/16746419753403963804noreply@blogger.com4tag:blogger.com,1999:blog-8342095347008383107.post-65781616073611962942013-05-18T23:29:00.001+10:002013-06-14T01:49:09.741+10:00Sushia Izakaya and Bar - Bond Street, Sydney<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">For those lucky enough to have spent some time in Japan, they will have undoubtedly come across Izakayas (c</span><span style="font-family: Verdana, sans-serif;">asual watering holes that also serve food).</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Now nestled deep in between two office blocks in Bond Street, is Sushia Izakaya and Bar. Already popular in North Sydney and other locations, Sushia is a hit </span><span style="font-family: Verdana, sans-serif;">with the lunch time crowd. With this new premises</span><span style="font-family: Verdana, sans-serif;">, Sushia also takes aim at evening diners and drinkers alike.</span></div>
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<span style="font-family: Verdana, sans-serif;">A narrow entrance reveals a sleek interior with a sushi train leading to additional tables and bar seats.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Thirsty? </span><span style="font-family: Verdana, sans-serif;">Kirin, Asahi and Sapporo too mainstream for you? Here you will find a range of Japanese beers (from ales to stouts) brewed by Ise Kadoya, Ocean Kujukuri and Ishikawa. I ordered the Ise Kadoya Pale Ale and was pleasantly surprised by its full flavour and fruity overtones.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio9pmggfDQjdaBIllxqzEhq07tItpli9uq7Qlf0XHJ4ElxptH6wTiA7TY2PvHqvfz-4xW0Dm8XF7-Ca-1f0KDpJRAYUJYzughgFkxIMysFuMT8yZusHRFsWqTntEqSADMW-piEGi_AN0hr/s1600/IMG_3588.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio9pmggfDQjdaBIllxqzEhq07tItpli9uq7Qlf0XHJ4ElxptH6wTiA7TY2PvHqvfz-4xW0Dm8XF7-Ca-1f0KDpJRAYUJYzughgFkxIMysFuMT8yZusHRFsWqTntEqSADMW-piEGi_AN0hr/s400/IMG_3588.jpg" width="266" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Also available is a range of sakes. </span><span style="font-family: Verdana, sans-serif;">All the sake on the wine list is 'Junmai' which means that it is made with only rice, water and koji (no brewer's alcohol or additives). Available by the 'glass' is Nihon Sakari which is described as light soft semi dry. I have to agree that the soft sweet initial taste gives way to a drier finish which reveals the additional subtle flavours. I'm beginning to see what all the fuss is about. Other varieties include those with</span><span style="font-family: Verdana, sans-serif;"> a roasted rice flavour as well as 'very dry with a fruity hint'.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPRgfJ2N-HIfLGKJbm_yBKksz4OwFG2LUQ7IKsExodRfqMm0P1vZqJ9tgnEXFKqsDsX8X0WRSG2kgyy-K2zWTgdHkiwHU4kOIKqFL8Q6nfA3kzjfhA_nAv5EpDXwTqcLwY78G2aTZhPZj/s1600/IMG_3614.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPRgfJ2N-HIfLGKJbm_yBKksz4OwFG2LUQ7IKsExodRfqMm0P1vZqJ9tgnEXFKqsDsX8X0WRSG2kgyy-K2zWTgdHkiwHU4kOIKqFL8Q6nfA3kzjfhA_nAv5EpDXwTqcLwY78G2aTZhPZj/s400/IMG_3614.jpg" width="266" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Now that we have a drink, it's time to line the stomach. Our friendly waiter John first presents us with the </span><span style="font-family: Verdana, sans-serif;">Sushi and Sashimi Platter. A great way to start the meal and the measuring stick to indicate the quality of any Japanese restaurant. The presentation is immaculate and the quality did not disappoint. The tuna, salmon but especially the kingfish today was fantastically fresh. The fish has an al dente firmness that only super fresh fish can. The nigiri sushi was also excellent. The rice wasn't too compressed or gluggy as you find with lesser quality sushi. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7fXAjUass4TCWthapvQy-1B7ot_vXmgmK6jBNNaBTiidEWXTbJqtrtaRJABml3VTv_Cp7syvS8wJ3LO-mtJGilibsJkLsXGtcoKw4L8DSmU2LcV0k2aw0c4r1VALRAxCt9vpNJcN1f8Rp/s1600/IMG_3595.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7fXAjUass4TCWthapvQy-1B7ot_vXmgmK6jBNNaBTiidEWXTbJqtrtaRJABml3VTv_Cp7syvS8wJ3LO-mtJGilibsJkLsXGtcoKw4L8DSmU2LcV0k2aw0c4r1VALRAxCt9vpNJcN1f8Rp/s640/IMG_3595.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Super fresh salmon</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCWVU9jKV7TuRK2KhlKp_t2afWTGdrTayZ2Mi2XqhqakGL4Pvk8Wt_Hz8fyhsrwCSl5lt3zPJOaQ8zATAFAjbu5Ng0YTy3PTto0TX-Y12Eis4yEHAMbuuNOlz-Xi7SMiM9mk3FVLIwbfbe/s1600/IMG_3586.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCWVU9jKV7TuRK2KhlKp_t2afWTGdrTayZ2Mi2XqhqakGL4Pvk8Wt_Hz8fyhsrwCSl5lt3zPJOaQ8zATAFAjbu5Ng0YTy3PTto0TX-Y12Eis4yEHAMbuuNOlz-Xi7SMiM9mk3FVLIwbfbe/s640/IMG_3586.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sushi Sashimi Platter</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOmH8bn8jRpoyIU3yPTC7OZE03VGr1u8Cuqzi-FDZqraVvFMv1G4I-gqcVTHyq2xStSGOQ-kQVxzpvWoju3h7C0Gb7HTQOOYaVihV3KcqIcpBclFUwopd4R6-cBgrKjPhYTGnv5t3pHPg0/s1600/IMG_3601.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOmH8bn8jRpoyIU3yPTC7OZE03VGr1u8Cuqzi-FDZqraVvFMv1G4I-gqcVTHyq2xStSGOQ-kQVxzpvWoju3h7C0Gb7HTQOOYaVihV3KcqIcpBclFUwopd4R6-cBgrKjPhYTGnv5t3pHPg0/s400/IMG_3601.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Agedashi Tofu</td></tr>
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<span style="font-family: Verdana, sans-serif;">Next came the ubiquitous Agedashi Tofu. This dish was anything but standard and was a highlight for me. It a clear example of how it should be done. A crisp crunchy exterior reveals smooth and silky tofu. Bathed in dashi stock with a nice balance of sweet and savoury. One surprising addition was in the form of toasted almond slivers. This added an interesting textural element and the nutty flavour was a welcome inclusion.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1Xo4-18IoFiSLFE4rhYU7zkbf-ARigeF6iTLoL1LwNv-o_40eGMOgM6ds4CWRjTYJ8Y7lq-i445E3TEDBHTcFGkkdGUING8qYRhd4aN70UcQpPEmXatDjDQD5VGyuSc7yLE9DfgOF3c7/s1600/IMG_3605.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1Xo4-18IoFiSLFE4rhYU7zkbf-ARigeF6iTLoL1LwNv-o_40eGMOgM6ds4CWRjTYJ8Y7lq-i445E3TEDBHTcFGkkdGUING8qYRhd4aN70UcQpPEmXatDjDQD5VGyuSc7yLE9DfgOF3c7/s400/IMG_3605.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seafood Kushiyaki</td></tr>
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<span style="font-family: Verdana, sans-serif;">Rounding out the 'starters' was the Seafood Kushiyaki w. Chilli Balsamic Sauce. A skewer with a salmon, scallop and prawn, this seem to come from leftfield and had a south east Asian vibe rather than Japanese. A good combination of elements that I enjoyed, however my scallop was a bit well done. A small blip in an otherwise excellent meal.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBxbsdquzaLU9Gg6WGNTZPSrqOSzyesxRSCoDJ9_aKl1TyAF80Je2WnDYOLoyX6FpTTY0R-Vrm2x8NVTv7Hv7JdPc8iQtdfxBcN_PhtUCV2bq48yP6KHGYUvyM7vraZJxttbFlvLUMQEs/s1600/IMG_3611.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBxbsdquzaLU9Gg6WGNTZPSrqOSzyesxRSCoDJ9_aKl1TyAF80Je2WnDYOLoyX6FpTTY0R-Vrm2x8NVTv7Hv7JdPc8iQtdfxBcN_PhtUCV2bq48yP6KHGYUvyM7vraZJxttbFlvLUMQEs/s640/IMG_3611.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wagyu beef steak</td></tr>
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For main we were treated with the Wagyu Beef Steak. 9+ marbling ensures that as the steak is cooked, it bastes itself with it's own fat. That might not sound all that appetising, but the sliced steak on sesame demi sauce was mouth wateringly juicy and rich. Yum.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRfBbJ7YG2mEGqMcWBddM4Qc6IoktSmSiPsfiAdmklk9jTv05KbhOuE11L-m0GmTAZ9Yksk7mmcM_hNjXFnayERPCmlvaCloSPHS2l6i5FMTBVJeHXh1z1J95ELjZZxp-jZMfFvWkB22Hz/s1600/IMG_3618.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRfBbJ7YG2mEGqMcWBddM4Qc6IoktSmSiPsfiAdmklk9jTv05KbhOuE11L-m0GmTAZ9Yksk7mmcM_hNjXFnayERPCmlvaCloSPHS2l6i5FMTBVJeHXh1z1J95ELjZZxp-jZMfFvWkB22Hz/s640/IMG_3618.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Unagi sushi</td></tr>
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<span style="font-family: Verdana, sans-serif;">My stomach was already at capacity but I felt like more of my favourites: eel and salmon roe sushi. So out came unagi and ikura sushi. The eel was excellent but the ikura did not quite live up to the standard of the other sushi served on the night.</span></div>
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<span style="font-family: Verdana, sans-serif;">The final act of gluttony was a serve of h</span><span style="font-family: Verdana, sans-serif;">ouse-made Green Tea and Black sesame Ice cream. The green tea ice cream was much more intense in flavour than others I had tried. There was the unmistakable earthiness of the matcha but also a slight bitterness which help to cut the sweetness. The black sesame was also a slight departure from what I was used to. Instead of perfectly smooth ice cream, this one had small chunks of black sesame seeds throughout adding a nice textural element to the ice cream. A great end to the meal.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDT_uFNMR_Mjck0kzaCNXnB5UKeuzYdr6rIzAb0QqoV3QeQN5zsUw7Eezbcdp_Kh9ghklxo3Hv8QD2I34a1Ase-ezJBHBcUfE1Xzk16AKzWZfLf42pSd_gTMNm2QigFFBA1Scfm63nYh0n/s1600/IMG_3633.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDT_uFNMR_Mjck0kzaCNXnB5UKeuzYdr6rIzAb0QqoV3QeQN5zsUw7Eezbcdp_Kh9ghklxo3Hv8QD2I34a1Ase-ezJBHBcUfE1Xzk16AKzWZfLf42pSd_gTMNm2QigFFBA1Scfm63nYh0n/s640/IMG_3633.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green tea and black sesame ice cream</td></tr>
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<span style="font-family: Verdana, sans-serif;"><b>Sushia Izakaya and Bar </b></span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Verdana, Helvetica;">Ground Floor, Shop 4 </span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Verdana, Helvetica;">20 Bond Street, Sydney NSW 2000</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Verdana, Helvetica;">(02) 9247 9911</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3uUD4Y8J3b5m3G45QKkDgFRGFgTmMgYAguC1kXwWaXD5dYHJKnbnm0g_fnGM8t3MiM3K2J5Vnm9mk1HIO5ngvCAoQoKNs3QVV_i0-QJxu2tcGLQPpswnf-WxPSQkjhTDsCWcWa4ipWMRS/s1600/IMG_3576.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3uUD4Y8J3b5m3G45QKkDgFRGFgTmMgYAguC1kXwWaXD5dYHJKnbnm0g_fnGM8t3MiM3K2J5Vnm9mk1HIO5ngvCAoQoKNs3QVV_i0-QJxu2tcGLQPpswnf-WxPSQkjhTDsCWcWa4ipWMRS/s640/IMG_3576.jpg" width="640" /></a><span style="font-family: Verdana, sans-serif; font-size: x-small;"></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>YaYa's dined as guests of Sushia Izakaya and Bar</div>
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M.S. Glutamatehttp://www.blogger.com/profile/13901958472382815212noreply@blogger.com5tag:blogger.com,1999:blog-8342095347008383107.post-32251484170123981242013-05-10T18:04:00.001+10:002013-05-10T18:04:13.495+10:00Short & Sweet - or Crunchy & Spicy!I know it's all about the photos but even though I don't have any photos I'd like to give accolade to a place which serves the best vegetarian <i>thing</i> I have ever eaten.<br />
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Although I'd heard of it, not being a vegetarian myself I hadn't made the effort to venture to this particular place. We happened to be in the neighbourhood and after eating at Green Gourmet, King Street, Newtown, if I lived a little closer, I reckon it would become a regular.<br />
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They sell the buffet meals by weight (ingenious isn't it?!). You take a plate (or plastic container if you prefer to take it away) and fill it with whatever appeals to you and it's weighed at the cash register. <br />
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You can also order from the menu but with such a wide choice of yummy food at the ready and only taking as much as you wanted of everything, I really didn't feel the need.<br />
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So what was the <i>thing</i> that converted me thus? Quite simply it was deep fried yam.<br />
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I have always loved yam (we used to slice it thinly with a mandolin and deep fry it in our family's restaurant fryer for a crunchy result) but never eaten it this way. It had been dipped in a fragrantly spiced batter and was crispy and crunchy on the outside and hot and light inside. Like great fried chicken, it was also quite good as a cold leftover and heated up in the microwave the next day!<br />
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There's a photo on their website: <a href="http://www.greengourmet.com.au/">www.greengourmet.com.au</a> but best to go and try it for yourself! Now I have a reason to go back to Newtown! :DGummi Babyhttp://www.blogger.com/profile/16746419753403963804noreply@blogger.com2tag:blogger.com,1999:blog-8342095347008383107.post-63287723843814281542013-02-11T17:53:00.000+11:002013-02-12T00:19:26.497+11:00The Making of a Legend<div class="separator" style="clear: both; text-align: center;">
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<b>Mum's New Year Chinese Doughnuts - Step by Step Instructions</b><br />
Depending on your outlook, this blog is either a few days too late as the Lunar or Chinese New Year heralding the Year of the Snake has just passed or, from my perspective, I'm giving you a headstart on making these for next year! And once you take a look at the recipe, you'll understand why you may need it!<br />
New Year is a time of traditions, incense burning, the New Year's Eve feast, the vegetarian breakfast to kick off the New Year, tea sweetened with sugar-preserved sweet meats (such as coconut, ginger, lotus root, water chestnut, melon), the essential dried red dates and the day after New Year breakfast. One of my favourite traditions is the deep fried sesame ball known in Cantonese as "jin dui".<br />
Traditionally a small ball of red bean paste surrounded by a dough made from glutinous rice studded evenly with a layer of sesame seeds and deep fried until it puffs up into a ball, we grew up with our mother's version - a sweet thin and crispy yet chewy exterior with a savoury filling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEzA55HWPRQ1EENS8ZuEGLcLS6k8WK6OC_yhujWLsPas9t3JXglKOaOKE2YJGUS4H9UMII0T0vGO9cMAVPNhpGfNfl1c55L2vMmJnD1Ow7_jl5ueeR-kR9yHz8G3q4Kuc0gMsiuhChS3h/s1600/DSC01432.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEzA55HWPRQ1EENS8ZuEGLcLS6k8WK6OC_yhujWLsPas9t3JXglKOaOKE2YJGUS4H9UMII0T0vGO9cMAVPNhpGfNfl1c55L2vMmJnD1Ow7_jl5ueeR-kR9yHz8G3q4Kuc0gMsiuhChS3h/s640/DSC01432.JPG" width="640" /></a></div>
If you think this sounds familiar, the closest known thing I can find to it is the "<a href="http://www.google.com.au/imgres?imgurl=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZK4W0ae2JuA9EgYZpbfXHaqnejw4yzoQqP2VuxWO2sra1EM318EgrPK4xaARO4vnZo8O75bg3bE6qkVQo8sLPsU-yuul4Xrbmk_kw-trOzTh2egT8OCjETbaOusi73r9ywv82KajEczz/s320/DSC04488.jpg&imgrefurl=http://footscrayfoodblog.blogspot.com/2010_05_01_archive.html&usg=__osbPlMelB4G0S4itotIPN4HUtc8=&h=240&w=320&sz=20&hl=en&start=0&sig2=3-W6X0SObxlHG0ByFmB59Q&zoom=1&tbnid=pFBe6KLE0KmJ1M:&tbnh=110&tbnw=125&ei=QuBLTfvQDcOycNrw_McL&prev=/images%3Fq%3Dharm%2Bsui%2Bgock%2Brecipe%26um%3D1%26hl%3Den%26sa%3DN%26biw%3D1005%26bih%3D321%26tbs%3Disch:1&um=1&itbs=1&iact=hc&vpx=386&vpy=38&dur=2365&hovh=192&hovw=256&tx=156&ty=60&oei=QuBLTfvQDcOycNrw_McL&esq=1&page=1&ndsp=12&ved=1t:429,r:2,s:0">ham sui gock</a>" (with thanks to <a href="http://footscrayfoodblog.blogspot.com/">footscrayfoodblog.blogspot.com</a>) which I found through a google search.<br />
It is served at yum cha in most Cantonese restaurants although the dough is generally thicker, the filling less complex and there are no sesame seeds. As this recipe is a bit of a commitment, if you're not sure if you will like these, try one of those first! Then read through the whole recipe to decide if you still want to go ahead!<br />
I guess I inherited my tendency to fiddle with recipes from my mother because no one else made their jin dui like hers and over the years that she made these, people would just "pop in" to visit knowing that she would be making these delicacies fresh that day. Hers contained an added ingredient which meant that the balls (or eggs as they more often than not turned out more oval than round) once cooled would collapse into a deflated football which still tasted good but nowhere near as straight from the deep fryer.<br />
Year after year, I would watch my mother prepare the ingredients then all but scorch her hands while she mixed the hot parts together. Last year, for the first time, I used a (shock horror) food processor to mix the dough in half the time. It turned out smoother and more pliable. We haven't looked back since.<br />
The hardest part in recording and sharing this recipe is that it is almost impossible to list the ingredients accurately for the filling which was made up of available ingredients so no two years were ever the same. However, I finally convinced my Mum to allow me to weigh and record all the ingredients as she picked up handfuls of this and that, for the first time, I made sure everything she wanted in the filling she had. In spite of this, there are no rules for the filling and you can pretty much use what you like the taste of but if you want to try the one people rave over, well, the recipe follows.<br />
Another note before you start, I used a mini food processor to do most of my chopping (although I still prefer a sharp knife for the onion as my processor tends to mash it up too much! There is no need to wash it out between all the ingredients as they're mostly all mixed together for the pre-cooking and final seasoning anyway. So, here we go!<br />
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<b>Day 1 - Collect, measure and prepare (relevant) ingredients:</b><br />
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<b>For the Dough:</b><br />
500 gr bag of Glutinous Rice Flour<br />
300 gr (raw weight) orange sweet potato<br />
3 bars (234 gr) of plank or bar sugar (usually comes in a 6-pack)<br />
250 gr raw sesame seeds to coat<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0L5Btzj-x5opxdFIyCJD8o32vxlMt_M9dCDH4ebEU2DVGBqT8HT9WOqbcE1g-v3Ow1p3PqWNpRXP7hWKK4WwnJ693Xf9PrryGOrtbl7dPtjWGJS1ov1X4fYRXbCVn_Bzo6AFvjpZJ_XE/s1600/DSC_2567.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0L5Btzj-x5opxdFIyCJD8o32vxlMt_M9dCDH4ebEU2DVGBqT8HT9WOqbcE1g-v3Ow1p3PqWNpRXP7hWKK4WwnJ693Xf9PrryGOrtbl7dPtjWGJS1ov1X4fYRXbCVn_Bzo6AFvjpZJ_XE/s200/DSC_2567.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwT4YQXKIujcCsrU-9bk2aW6epcaCDZ1-Shc00oHb4u3lnq7Che_IoeZh9LxT7prK3J7mUu4hW-EtaCYFw4WpGK3NJ6ld8UeFy7aLvR0WCS9L0Ofe7yWW8_NOLTdZrsa93A3wob5Ww1QY/s1600/DSC01382.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwT4YQXKIujcCsrU-9bk2aW6epcaCDZ1-Shc00oHb4u3lnq7Che_IoeZh9LxT7prK3J7mUu4hW-EtaCYFw4WpGK3NJ6ld8UeFy7aLvR0WCS9L0Ofe7yWW8_NOLTdZrsa93A3wob5Ww1QY/s200/DSC01382.JPG" width="200" /></a><br />
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<b>For the Filling:</b><br />
200 gr raw minced pork<br />
23 gr wood fungus (soak dry fungus in cold water until they soften, remove any hard stringy bits); <br />
6 medium sized shitake or Chinese mushrooms (soak immediately in a bowl of cold water overnight)<br />
42 gr dried bean vermicelli<br />
80 gr roast pork (available at Asian BBQ shops)<br />
22 gr dried shrimp, diced (although you can buy pre-minced)<br />
40 gr salted preserved radish (soaked in water for 5 mins to reduce saltinesss and squeezed dry)<br />
87 gr canned water chestnuts (the remainder is great in a stir fry)<br />
1 tablespoon neutral cooking oil for stir frying<br />
1 medium onion (170 gr)<br />
2 tablespoons' Sesame oil (I prefer dark as it has a more intense flavour)<br />
Salt and pepper to taste (I found half a teaspoon of each was sufficient but if you're not sure, start with a quarter teaspoon and keep adding until you're happy with the flavour)<br />
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<b>For Frying:</b><br />
3-4 litres of Sunflower (or suitable neutral) oil (less if you have a small saucepan but you'll be able to fry fewer at a time)<br />
A slice of raw ginger to indicate the oil is hot enough for frying (I didn't use a thermometer but this "old-fashioned" method works every time!)<br />
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<b>Day 2 - Preparation continued:</b><br />
Drain softened mushrooms, rinse in fresh tap water, cut stalks off if any, put into a small saucepan with water to cover and a pinch of sugar, boil for 30 minutes, then drain and cool;<br />
Cover preserved radish with boiling water for 5 minutes, soak then drain and cool;<br />
Cover vermicelli with boiling water for 5 minutes, soak then drain when soft;<br />
Dice onion;<br />
In a 3-cup food processor, pulse the following ingredients separately then tip into a large mixing bowl:<br />
Barbequed pork (make sure any bones are cut out but retain any fat and crackling)<br />
Wood fungus<br />
Mushrooms<br />
Preserved Radish<br />
Vermicelli<br />
Water chestnuts<br />
Stir the above to mix and add in the diced dried shrimp;<br />
Heat a tablespoon of cooking oil in a shallow frying pan and cook onion till soft;<br />
Add minced pork and break apart into small pieces;<br />
Stir in the remainder of the minced ingredients and stir fry for a few minutes until fragrant;<br />
Add sesame oil, salt & pepper to taste;<br />
Spread on a shallow tray or dish to cool then refrigerate in a small container overnight.<br />
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In a small saucepan, add half a cup of tap water with the sliced sweet potato and plank sugar, bring to boil then simmer until the sugar is liquefied and the potato soft, cool then set aside.<br />
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<b>Day 3 - Jin Dui!</b><br />
Get out your stainless steel potato masher and a large steel slotted spoon;<br />
Line a large tray with a couple of layers of paper towels and place next to your stove;<br />
Prepare two trays covered with a wet tea towel (one is to keep your dough soft while you're making the jin dui, the other is to keep the raw jin dui moist prior to frying);<br />
Pour your oil into a large, heavy-based saucepan (one you can fit 4 medium oranges in one layer)(traditionally my Mum used a wok but I
find a large stock pot with its flat base offers greater stability for
the pressing which is to come!) to approximately 10 cm deep and place on your stove;<br />
Warm the sugar syrup and sweet potato mixture in a small saucepan to bring to just above room temperature;<br />
Remove filling from refrigerator to bring it to room temperature;<br />
Put the glutinous rice flour into your dry 2 litre food processor with a blade attachment;<br />
Pour in the sugar syrup and sweet potato mixture;<br />
Pulse until the ingredients come together into a light pumpkin coloured dough; depending on how much liquid boiled out, you may need to add up to 300 ml room temperature water to make a dough which looks like churned icecream when you knead it, it should be soft and pliable as warmed plasticine but not so wet that it sticks to your hands, pizza dough is another good textural example;<br />
Remove from the processor and place in one of the clean trays and cover with the damp cloth until you're ready to use it;<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXZdoySp5d5qoop4BuWaJhWMSC6J4ZCuFRf_tO7GXniinXcceH5yYpDiMPeb7QAc51PVVlsTwe2Z0ZfeBipxq8jonCnpLX3n4ww5TkSu-OkLIXd9lu0Gcsg4VcmJGkQmDLa1mvFC4bfc/s1600/DSC_2626.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXZdoySp5d5qoop4BuWaJhWMSC6J4ZCuFRf_tO7GXniinXcceH5yYpDiMPeb7QAc51PVVlsTwe2Z0ZfeBipxq8jonCnpLX3n4ww5TkSu-OkLIXd9lu0Gcsg4VcmJGkQmDLa1mvFC4bfc/s200/DSC_2626.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5oO0MCFKLxOuPU8-1h9mJLee1Ycp2PTMbCBHDwxJCnODjzZnSlgnf6hlmBDrO2mUD14wJgQAKPCBpO3XKR7OdepFKBRjMB7IT-_mJo2S_z4pi70Mt1FhDD27DKnjzbC7hw6xIZP91NU/s1600/DSC_2628.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5oO0MCFKLxOuPU8-1h9mJLee1Ycp2PTMbCBHDwxJCnODjzZnSlgnf6hlmBDrO2mUD14wJgQAKPCBpO3XKR7OdepFKBRjMB7IT-_mJo2S_z4pi70Mt1FhDD27DKnjzbC7hw6xIZP91NU/s200/DSC_2628.JPG" width="200" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nIkP_dp2rC0btq8aETG94JVg1nOprTmv7k61wKFQJKrbwnuiiuGzJD4SpdW8XfqqC4R4wC2BOQBGCiML7KAKOoF-ruj4nWqCW51eFbUDTOHKoQ-R4jICMn3-KMXkO6rbApFGvcbnja8/s1600/DSC_2642.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nIkP_dp2rC0btq8aETG94JVg1nOprTmv7k61wKFQJKrbwnuiiuGzJD4SpdW8XfqqC4R4wC2BOQBGCiML7KAKOoF-ruj4nWqCW51eFbUDTOHKoQ-R4jICMn3-KMXkO6rbApFGvcbnja8/s640/DSC_2642.JPG" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikUnxaTL5VscQmdqzmQGI6zdUG8O_UBUwOP8qmHOFU4_Iq6pmHt3yc2mPpWksRxSLSM1R1U3T_H-sViFgPLp2tJXnRw5ebXbEQ3Tc27hb-voK-RwneQD56LpkiCgJcdN0IJ7zmzxU4eCg/s1600/DSC_2649.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikUnxaTL5VscQmdqzmQGI6zdUG8O_UBUwOP8qmHOFU4_Iq6pmHt3yc2mPpWksRxSLSM1R1U3T_H-sViFgPLp2tJXnRw5ebXbEQ3Tc27hb-voK-RwneQD56LpkiCgJcdN0IJ7zmzxU4eCg/s200/DSC_2649.JPG" width="200" /></a>Bring your covered trays, dough, filling, bowl of raw sesame seeds and a spoon to a table you can sit at for the following process (you'll be too exhausted to fry if you stand for it!):<br />
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Pull a golf ball sized lump of dough from the main amount and keep the remainder covered;<br />
Roll the dough in your hands until you have a perfect ball then make an indentation in the centre with your thumb;<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrAhGegqCqsythmzesk9F03ap6KMo48vgIMRjZ74PtEl6M7ip6-wYVH47g6g60ZJEA6vUGFUL3RT6VGOfWNX1VGetkMRO-LkonMSYF17EycqiqCx9Mou8aKwyZAMDdLyr8yWitYiovJ6U/s1600/DSC_2629.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrAhGegqCqsythmzesk9F03ap6KMo48vgIMRjZ74PtEl6M7ip6-wYVH47g6g60ZJEA6vUGFUL3RT6VGOfWNX1VGetkMRO-LkonMSYF17EycqiqCx9Mou8aKwyZAMDdLyr8yWitYiovJ6U/s200/DSC_2629.JPG" width="200" /></a>Keeping your thumb in the indent, knead the edge of the dough with your other hand until you have a circle of dough roughly the diameter of a small orange; the dough should be approximately 5 mm thick; try to keep the round cuplike but it doesn't matter if it flattens out a little;<br />
Spoon a teaspoonful of the filling into the centre then draw the rest of the dough around and over the top to cover the filling completely; <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizwPmi9Mv9ijOiPJnhzFg22eq7r7-lkN1ju2xTZOYLaHMkWI5jWLGUBCY6jF9OWMWFEoh36jP0gQii8qsPvhhJ9wlIYzXUzTWGOAS9KCUXmAHRTBTnJlfG9PKnf5HGO2j9H9i4C7YOFOo/s1600/DSC_2630.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizwPmi9Mv9ijOiPJnhzFg22eq7r7-lkN1ju2xTZOYLaHMkWI5jWLGUBCY6jF9OWMWFEoh36jP0gQii8qsPvhhJ9wlIYzXUzTWGOAS9KCUXmAHRTBTnJlfG9PKnf5HGO2j9H9i4C7YOFOo/s200/DSC_2630.JPG" width="200" /></a>Carefully squash the resultant triangle back into a ball shape and roll it in your hands until round then cover in sesame seeds, pressing with a fair amount of pressure so that the seeds form part of the surface rather than sitting on top of the dough; put into the other tray, cover with a damp cloth and repeat with the remainder till you run out of dough or fillling;<br />
<b> If you're still with me, you are now ready to cook and serve!</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTelB0bqMPhmXZIMZ6pgjOV9Dt28sk6mXEVCUCa5NK8bSEex2bFabEtEsZG1P1xNfyLXJ0vET9_KWdNYw13EJb6rEwqbSbUvECqONkBINjegv8-xR7WQROVPAlgF3OopS1ezfkfWMr8fE/s1600/DSC_2632.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTelB0bqMPhmXZIMZ6pgjOV9Dt28sk6mXEVCUCa5NK8bSEex2bFabEtEsZG1P1xNfyLXJ0vET9_KWdNYw13EJb6rEwqbSbUvECqONkBINjegv8-xR7WQROVPAlgF3OopS1ezfkfWMr8fE/s200/DSC_2632.JPG" width="200" /></a> Heat your oil until the slice of ginger bubbles and floats to the surface;<br />
Reduce the heat to simmering level and carefully lower 2-4 (whatever fits without overcrowding in one layer of your saucepan) balls into the hot oil with your slotted spoon;<b> </b>(Burns from hot oil aren't fun so try not to splash!)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzWjF2aFW7LRe3t0x3HRKssLeIFlE7BZiThSZ45ue9szDzL0yzflDEQsIEuo2cYowiASXTA2t2qgkFthELhbwrtydvM-9RD-WbqG03FIfJ_5UjyJtEDQ-9GF0T6FRbT8NLpsgCd7oDYw/s1600/DSC_2643.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzWjF2aFW7LRe3t0x3HRKssLeIFlE7BZiThSZ45ue9szDzL0yzflDEQsIEuo2cYowiASXTA2t2qgkFthELhbwrtydvM-9RD-WbqG03FIfJ_5UjyJtEDQ-9GF0T6FRbT8NLpsgCd7oDYw/s200/DSC_2643.JPG" width="200" /></a> Roll the balls in the oil so that they start to brown evenly all over but once they become golden and float to the surface, it's time to push! It does sound like you're having a baby and after all the anticipation you'll likely experience the same degree of euphoria once you deliver and taste your first golden fried jin dui ball. But I digress, by push, I mean use your potato masher and carefully press down on the surface of each ball in turn then roll it over and press down on the other side. Something magical happens and your golf ball sized ball of dough puffs up into the size of an orange and the more you press, the bigger and therefore thinner and crispier the ball gets.<br />
There is a fine balance between burning your jin dui and getting it to that thin and crispy stage so try not to overdo it and time the removal of your jin dui with your slotted spoon to your paper towel lined tray accordingly. Just before you are ready to remove the first batch, turn the oil up to heating level again. This is partially to heat the oil up for the next batch but also ensures that the jin dui are less greasy. It's a juggle but worthwhile I promise!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWIBFaQgbx7s0p6P_ZkPmkYS2mRkOzpVDuVJEsS81N1FZPVfF_bMDNSZAodhFrTnOmoia8lHvWZ6swYj4ANcuv0s3J5TRx5pedWXw61W0zJALo0IegHVM4HnxQ9cNUjB_54NCZc2KTCFE/s1600/DSC_2636.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWIBFaQgbx7s0p6P_ZkPmkYS2mRkOzpVDuVJEsS81N1FZPVfF_bMDNSZAodhFrTnOmoia8lHvWZ6swYj4ANcuv0s3J5TRx5pedWXw61W0zJALo0IegHVM4HnxQ9cNUjB_54NCZc2KTCFE/s640/DSC_2636.JPG" width="640" /></a> Repeat with the remainder remembering to reduce the heat as soon as you've removed your cooked batch from the oil and turning it up just before.<br />
If you're cooking these for a roomful of people, you can start an hour beforehand and they will still be crunchy and hot by the time you want to start eating. Don't forget to save some for yourself! They'll disappear quickly!<br />
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Gong He Fat Choy - for next year! : )Gummi Babyhttp://www.blogger.com/profile/16746419753403963804noreply@blogger.com8tag:blogger.com,1999:blog-8342095347008383107.post-9406603265729478062013-02-08T00:36:00.000+11:002013-02-09T01:46:25.974+11:00RivaReno Gelato<h2>
RivaReno Gelato, Darlinghurst</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jAeTPpIf4MZX_4VrjRwOwOxU95-g-ktYFlhK3uiAfrlyDxGllKz3zj9u1yLqsXFfzvuL1OeJacgZU2RpM1-S2QCLtOzulL4oLfuPjfpdDWGy8VYDzXenFe9Z4bWgWJsX2FPh7PXRuRJh/s1600/20130206_174059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jAeTPpIf4MZX_4VrjRwOwOxU95-g-ktYFlhK3uiAfrlyDxGllKz3zj9u1yLqsXFfzvuL1OeJacgZU2RpM1-S2QCLtOzulL4oLfuPjfpdDWGy8VYDzXenFe9Z4bWgWJsX2FPh7PXRuRJh/s640/20130206_174059.jpg" width="640" /></a></div>
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RivaReno Gelato is the latest gourmet import to hit our shores. Established in Bologna in 2004, RivaReno has had a rapid climb to the top of the Italian gelato establishment. Touted as a 'must visit' culinary stop in Milan, it's now Sydney's turn for the authentic Italian gelato experience.
Walk into their Darlinghurst store and you'll notice that this doesn't appear like a regular gelato store. You won't see a glass freezer with mounds of brightly coloured gelato on display. Instead, the gelato is kept in a pozzetti counter. Those of you that have visited San Crispino in Rome will know what I'm talking about. There are a series of stainless steel lids that cover the gelato to ensure that it is maintained at it's optimum temperature. It may not offer visual excitement like a traditional storefront, but this is no traditional gelato.<br />
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<tr><td class="tr-caption" style="text-align: center;">The Pozzetti Counter</td></tr>
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Overwhelmed by the variety of flavours and lacking the patience to read each description, I start off with a 'few' tastings. First up is the curiously named <b>'New York - New York'</b> (Organic Canadian Maple Syrup and caramelised pecans). I'm immediately struck by how smooth the gelato is compared with most that I've tried. It's rich and dense, with a silky smooth mouth feel. The creamy texture is maintained as it melts and is not the least bit icy. The pozzetti counter has clearly done it's job in keeping those ice crystals as small as possible.<br />
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Next is <b>'Contessa'</b>(Sicilian Almonds, Piedmont hazelnuts and crushed armaretti and caramelised almonds). Again I can taste all the flavours in here. It's not sickly sweet. There is restraint and sophistication in the flavouring of this gelato. The different textures of the crushed armaretti and caramelised almonds add another dimension.<br />
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<b>'Nicciola Piemonte'</b> was like eating fresh roasted hazelnuts but better.<br />
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<b>'Cioccolato extra fondente'</b> is made with extra dark chocolate that straddles the realms of bitter and sweet. The delicious complexity of the chocolate lingers on my taste buds but interferes with the remainder of my taste tests:<br />
<b>'Fiore de Panna'</b> (white cream gelato with Madagascan vanilla) and <b>'Pistcchio Bronte' </b>(Intense Pistachio from Bronte, Sicily). Mental note: I will need to try these again. Feeling guilty at the growing bunch of used plastic spoons in my hand, I end up choosing a scoop of New York - New York and the Extra dark chocolate.<br />
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<span style="text-align: center;">It is clear the guys at RivaReno are Gelato purists. I like that. There are no compromises in the production and storage of their product. No artificial colours or flavours and made every few hours for maximum freshness/taste. Ingredients are imported from Italy. There are even two types of ice cream machines (imported from Italy of course). One horizontal and the other vertical (which I'm told is better at preserving and distributing nuts and other solid flavourings). Training was undertaken in Italy so it would be exactly the same as the gelato served in Milan. They have even imported a RivaReno staff member from Italy - now that proves they're serious! </span><br />
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<span style="text-align: center;">Here's the best part. There is a Grand Opening this <b>Saturday, 9th <strike>March</strike> February 2013</b> where they will be giving away </span><b style="text-align: center;">free</b><span style="text-align: center;">, yes that's <b>free</b> gelato from 3pm till midnight. </span><br />
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<b>RivaReno Gelato</b><br />
<b>280 Crown Street, Darlinghurst</b><br />
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<br />M.S. Glutamatehttp://www.blogger.com/profile/13901958472382815212noreply@blogger.com7tag:blogger.com,1999:blog-8342095347008383107.post-80728339867194939482013-01-06T00:18:00.000+11:002013-01-07T00:09:58.838+11:00Eating Japanese<div class="separator" style="clear: both; text-align: center;">
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Summer's hot weather brings the desire for simple, fresh food and great flavours that don't weigh you down after you've eaten. Japanese food fits that prescription nicely and the holiday season gives us many such opportunities. Here are two!</div>
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As a pre-cinema lunch, we had an opportunity to dine at the recently opened Ippudo, another establishment in the Sydney city Westfield fine dining level of the food "court". I say "court" although it is one of the dining venues which has its own private space, much like Xanthi. </div>
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Even though it was barely after 11.00 am when we arrived, there was already a queue and while we were seated at our table fairly quickly, (following our mass greeting of the more informal "moshi moshi" which is great when it's aimed at you but starts to get irritating when every customer is greeted just as loudly in the same manner!) the restaurant, which has booth-style and 2-person tables as well as a couple of bar-stool counters and a long share table, had filled by the time we had placed and were awaiting the arrival of our order. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwEz9G95ESjKS6eOvBZBnxGmwQRUc6WxuTn8bKy97BiWvRXGayGWVV19LR0ttaXHkqvs7_uZ3VXYzvmWRpKlCsysmz4THWP8rZ-yfsiOM6QeGsW1B2Ja61duVazEHc61ayD3-LaPxaD1s/s1600/IMAG0640.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwEz9G95ESjKS6eOvBZBnxGmwQRUc6WxuTn8bKy97BiWvRXGayGWVV19LR0ttaXHkqvs7_uZ3VXYzvmWRpKlCsysmz4THWP8rZ-yfsiOM6QeGsW1B2Ja61duVazEHc61ayD3-LaPxaD1s/s320/IMAG0640.jpg" width="320" /></a>The menu, though fairly basic, was perfect for the light lunch we were anticipating, for this, ladies and gentlemen, is a noodle shop. Anyone who has seen the film <a href="http://www.imdb.com/title/tt0092048/" target="_blank">"Tampopo"</a> by director Juzo Itami will jump at the chance to dine at a noodle shop to test their newly informed noodle consumption criteria. I won't spoil the surprise if you haven't seen it but suffice to say that you will be looking for the perfect noodles. So back to the menu which consists of a few starter dishes followed by a number of variations on bowls of noodles graded by egg or non-egg and degree of spice required. </div>
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I had thought the service a little slow as we had been seated some time before our orders were taken but this was more than made up for by the swiftness with which our food arrived. </div>
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We ordered to share:</div>
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Gyoza - which were crispy bite-size morsels of soupy filling, a perfect number for our table of 5.<br />
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The cucumber salad was a whole cucumber sliced and balanced on its edge with a yummy sesame miso dressing - quite refreshing.<br />
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When I saw pork buns on the menu, I had in mind the Chinese version which can be stodgy and filling. Luckily la chouquette sucree, who had dined here recently talked me into ordering one for myself because although I haven't tried David Chang's original which I'm sure inspired these, I'd return for these without hesitation. (My only request would be to please remove the mayonnaise which I managed to scrape from my bun before eating every crumb. The bun was as light as marshmallow, the pork was melt-in-your-mouth tender and I could just as happily have eaten two more.<br />
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Alas, we had the main event to come - the noodles! And although I wasn't disappointed, (the pork buns were a hard act to follow) the noodles were al dente, the broth was neither too salty, nor too spicy nor greasy, the pork was delicate, I didn't feel the urge to "down the broth" (and if you weren't tempted to watch Tampopo before, this surely will entice you because you will only understand my meaning if you have). <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcd7w_4yWkrIrcqC0nhcYhjkwlbQxkWx8q_8RGTi1OT-TAP1gmtjzNhLVrzqpeRWdGhuliXW1HIqg0dOAq4DJswzy20w5ZGgFKDNkBOdqTg5JMl8p8acChRJcO2JwLWCAbAXfzjiZUQtY/s1600/IMAG0647-001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcd7w_4yWkrIrcqC0nhcYhjkwlbQxkWx8q_8RGTi1OT-TAP1gmtjzNhLVrzqpeRWdGhuliXW1HIqg0dOAq4DJswzy20w5ZGgFKDNkBOdqTg5JMl8p8acChRJcO2JwLWCAbAXfzjiZUQtY/s400/IMAG0647-001.jpg" width="400" /></a><br />
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As I mentioned before, la chouquette sucree had already tasted the noodles so she kindly ordered an eel on rice dish so that we could sample something else on the menu. And we are very glad that she did because I have not tasted a better eel dish than this. The meat was as tender as a just-steamed fish, the sauce wasn't too cloying. I would easily also return for this.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2167u0JjgAdCPqcFGQA3a8sPC8D2SuzHL4u4H4Cg5-I56pxGChk_nYHwhB4bJFW_9to13giJuqo5z6DUat3aTeD71UT-csGzD_GoJf0xRAtZL4NWitaH3CRL05IiNlJbouPfMITQNZqs/s1600/IMAG0650-001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2167u0JjgAdCPqcFGQA3a8sPC8D2SuzHL4u4H4Cg5-I56pxGChk_nYHwhB4bJFW_9to13giJuqo5z6DUat3aTeD71UT-csGzD_GoJf0xRAtZL4NWitaH3CRL05IiNlJbouPfMITQNZqs/s320/IMAG0650-001.jpg" width="320" /></a>And I'm sure it was this wonderful meal which helped to sustain us through the 3 hours of Les Miserable we went on to see!</div>
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<b>MITZU </b></div>
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Located in the Macquarie shopping centre (get off at Macquarie University station! There, I've committed it to memory so will hopefully no longer get off at Macquarie Park as is my inclination!) in the food hall leading up to the cinemas, Mitzu is a traditional sushi train but I have to say that we were impressed by the variety and innovation of some of the fare.</div>
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I was inclined to think a sushi train is a sushi train is a sushi train but while the chefs at Mitzu also deliver the usual tempura prawn, seaweed, sweet corn, cucumber, salmon and nigiri, etc., sushi, partway through the meal we began to see a number of dishes we had not seen on a sushi train in Sydney before. (I'm not claiming to have eaten at every sushi train in Sydney and I definitely haven't eaten at one in Japan so I speak only from limited experience!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5osmIPPWxXn-OsS0-A1H9oOcgF_ZCz15mPxGVuiyJ7FX-fDtNcdcZJp-d7aqM0Vecjpd9qQCmvSStvtqJiF2dE81MarqPxK4a7kKnddMH-0uDV8rhyKTW0vbCK4_cDaQNEKuAKv7EwcM/s1600/IMAG0654.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5osmIPPWxXn-OsS0-A1H9oOcgF_ZCz15mPxGVuiyJ7FX-fDtNcdcZJp-d7aqM0Vecjpd9qQCmvSStvtqJiF2dE81MarqPxK4a7kKnddMH-0uDV8rhyKTW0vbCK4_cDaQNEKuAKv7EwcM/s400/IMAG0654.jpg" width="400" /></a> Even so, they bowled us over with the quality of their sashimi. </div>
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We were in fact pretty full by the time these "unusual" dishes started arriving but so intrigued were we that we only started photographing at this point.<br />
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Teryiyaki Salmon & Avocado Sushi - coated on the outside with a sweet spice mix not dissimilar to the sprinkles which generally go into ramen.<br />
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Scallop & Seared Salmon Sushi - not only topped with ribbons of mayonnaise and mustard but the rice was triple layered with nori and a seasoned tuna paste.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLd4ehmbsHKhhZjTNdqxjvjkuPtHqDK0ZRkkE2LW2RvbAyciDNyA_rgmVmObloB3NAOyeG42kZUEQyJ6eQMtpSCGPl5iPgLoVWX7zNYqDeCo6CVCZHiyC-2oyNXaZsmCFZGgpxzQZ0zd0/s1600/IMAG0656.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLd4ehmbsHKhhZjTNdqxjvjkuPtHqDK0ZRkkE2LW2RvbAyciDNyA_rgmVmObloB3NAOyeG42kZUEQyJ6eQMtpSCGPl5iPgLoVWX7zNYqDeCo6CVCZHiyC-2oyNXaZsmCFZGgpxzQZ0zd0/s320/IMAG0656.jpg" width="320" /></a><br />
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Fried Prawn & Lettuce Sushi -<br />
fairly traditional but for the green coating.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbSbZ7h5VImLZP2pQ_ZeUPPHb1wwt_6UPas3BmxvPFTa08nPKBVNql6HY84k5cgjBRbODAMwX7oHJZWIKeKlNRpziPv_1OZzuOc4tvn6uO_P91Xb_HoWPBHFz4r3z2pkTf1G8Fs6j4Ig/s1600/IMAG0657.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbSbZ7h5VImLZP2pQ_ZeUPPHb1wwt_6UPas3BmxvPFTa08nPKBVNql6HY84k5cgjBRbODAMwX7oHJZWIKeKlNRpziPv_1OZzuOc4tvn6uO_P91Xb_HoWPBHFz4r3z2pkTf1G8Fs6j4Ig/s400/IMAG0657.jpg" width="400" /></a><br />
Teriyaki Chicken skewered with Spanish Onion & Capsicum. The chicken was moist and tender and the vegetables provided a lovely counter texture with the sweetness of the sauce.<br />
Even though we were practically rolling off our stools, we grabbed the next plate of these that came around. It was that good.<br />
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We have pledged to return to sample some more when we've fully digested the last meal!<br />
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Both meals turned out to cost about $25 per person and I think everyone walked away happy! : ) Gummi Babyhttp://www.blogger.com/profile/16746419753403963804noreply@blogger.com5tag:blogger.com,1999:blog-8342095347008383107.post-58864176590503384122012-11-21T22:21:00.000+11:002012-11-22T23:03:15.595+11:00Sakura Honey Basbousa<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlB9AeDmZP2b38dsWPup4rT3BddYtmWs-HRQuTq4Oa4c3wwOeirrxLZi6Ghw2-mqE779o5GwRU3d8AmX7dLr4avTSdIU3H4Dm3yza1x6wm-JQKRnBqFC4RzoVuLoc3wrDF8x_HionR_I/s1600/IMG_3700.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlB9AeDmZP2b38dsWPup4rT3BddYtmWs-HRQuTq4Oa4c3wwOeirrxLZi6Ghw2-mqE779o5GwRU3d8AmX7dLr4avTSdIU3H4Dm3yza1x6wm-JQKRnBqFC4RzoVuLoc3wrDF8x_HionR_I/s640/IMG_3700.jpg" width="426" /></a></div>
Sakura in Japanese means cherry blossom where the Japanese celebrate the blossoming of these delicate flowers during their spring festival. Similar to Spring (my favourite season of the year), sakura symbolizes life, beauty and new growth. Which may segue to the question of my absence to blogging.......<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5XfEJNpWbmnEhLzByUopPqKOX2BLOfzWgRists5j_iAC9lsPjhlRkkeAFUKdzhfRhOaGQkP4FQ3l3Wf89sXqh4cQ2yAMn73q7NS7lHHufCnqWGfOaRRYskg3A2oGRCyZ3o-gvx5Apflw/s1600/IMG_9268.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5XfEJNpWbmnEhLzByUopPqKOX2BLOfzWgRists5j_iAC9lsPjhlRkkeAFUKdzhfRhOaGQkP4FQ3l3Wf89sXqh4cQ2yAMn73q7NS7lHHufCnqWGfOaRRYskg3A2oGRCyZ3o-gvx5Apflw/s640/IMG_9268.jpg" width="640" /></a><br />
Let me introduce you to the latest member of family Shanks...HBurger!!<br />
A new little sister for MiniB and my excuse for the lack of my blog presence. Granted HBurger is nearing 11months now and looks so much cuter than this pic shows, but anyone with young kids will know...they're hard work. My late nights staying up to blog have been replaced with much needed catch-up sleep. But it's all worth it and now that we're in some sort of routine, I look forward to get my blogging mojo back.<br />
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To help celebrate Spring in Australia, Sophie from <a href="http://www.anything-from-japan.com/default.asp">Nihon Ichiban</a> has provided samples of Sakura products made in Japan. Like many other Japanese products/craft, I found it ingenious that the they have found a way to create food products from this ever popular flora. I tried the Sakura Honey Syrup which is gorgeously light and fragrant similar to rose water, and led me to combine it with a middle-eastern classic sweet. The dish may not reflect on the sakura's beauty, but it sure backs it up with taste!!<br />
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Till next time ... we eat!!<br />
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Shanks<br />
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<b><u>Sakura Honey Basbousa</u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggbXhO-DUZT30XLLm0_nvwBs3VdTqaBpffA6Pib2QFNNkYNOvB-uUQS4zAYRZR7re0MF_imK3JlqlcsLVQiVifPmumF8zRDsFxkLT5x_fe6Ro57jgiUbF2qx8K-_PRnILv2WwbAtETAb8/s1600/IMG_3693.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggbXhO-DUZT30XLLm0_nvwBs3VdTqaBpffA6Pib2QFNNkYNOvB-uUQS4zAYRZR7re0MF_imK3JlqlcsLVQiVifPmumF8zRDsFxkLT5x_fe6Ro57jgiUbF2qx8K-_PRnILv2WwbAtETAb8/s320/IMG_3693.jpg" width="213" /></a>2 1/2 cups semolina <br />
1/2 cup self raising flour<br />
1 cup desiccated coconut <br />
1 teaspoon vanilla extract<br />
1 cup of vanilla yoghurt <br />
200g unsalted butter, melted<br />
25-30 blanched whole almonds <br />
200g caster sugar <br />
Extra butter to grease the tin<br />
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<i><u><b>SYRUP</b></u></i><br />
2 tablespoon Sakura Honey syrup (or honey)<br />
1 cup white sugar<br />
250ml water<br />
1 teaspoon lemon juice<br />
Sakura Honey Syrup to drizzle <br />
<i>Note: if honey substituted, use 1 table spoon of honey and 1 teaspoon of rose water.</i><br />
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<ul>
<li>Preheat oven to 190 degrees Celcius</li>
<li> Use a small amount of butter to grease the tin. Cooking spray can also be used.</li>
<li> Mix together semolina, coconut, sugar, flour</li>
<li> Add and mix in yoghurt, vanilla extract and melted butter to the dry mixture</li>
<li> Use your hands to spread the mixture into the tin evenly</li>
<li> Cut diagonal lines across the mixture to form diamond shapes</li>
<li> Place 1 almond in the centre of each diamond</li>
<li> Bake for 35-40mins or until golden brown</li>
</ul>
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<ul>
<li> Place sugar and water into a saucepan and bring to the boil</li>
<li> Stir the mixture until all the sugar disolves</li>
<li> Simmer for 5mins without stirring</li>
<li> Add lemon juice and stir</li>
<li> Add Sakura honey syrup and stir</li>
<li> Leave mixture to cool for 2mins</li>
<li> When the cake is ready pour the sugar mixture onto the hot cake</li>
<li> Allow to stand for 5mins for the syrup to soak into the cake</li>
<li>Drizzle extra Sakura honey syrup over the cake and serve</li>
</ul>
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<span style="font-size: small;"><i>Sakura sample products were supplied to Yaya's Yum Yums by Sophie of Nihon Ichiban.</i></span><br />
<span style="font-size: small;"><i>For more Sakura pro<span style="font-size: small;">ducts check out their <a href="http://www.anything-from-japan.com/default.asp">website</a><span style="font-size: small;">.</span></span></i></span><br />
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Shankshttp://www.blogger.com/profile/01695606370504017835noreply@blogger.com7tag:blogger.com,1999:blog-8342095347008383107.post-28861973564378450052012-11-12T21:11:00.000+11:002012-11-18T11:14:19.815+11:00Fine Moments in Dining, Never Blogged - Part 1This blog came about as a result of my using the photographs on my hard drive as a screen saver for the first time. Normally I have walked away and reawaken my screen as soon as I return however one day, as the computer cycled through my huge backlog of photos, I found myself captivated by some of the images and wondering why I had never blogged the meal. For the most part, it's because I was simply too busy and time having passed, the blog was no longer relevant.<br />
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For this reason, although I credit the dining establishment, I must make my disclaimer that the photos are over a year on from the dining experience. That said, if the restaurants in question are still in operation and delivering the quality of food represented by my photos, I would have recommended them. Hopefully a cross check with other reviews will help. If however, you just want to view some of my favourite shots which have never seen the light of day, please enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPU5n1mJsu2yFFsrNmT2HGPZcJt-jZUCHdri3jnhkXy7XI6y8Z0MjpZzdrGvIIyzIUK0tD2aVEMedI2McLR2pcfShFvJ7YQjYm121JrFI_FNsb9ayc2WUfi9ZUO6JS4x4Et8KHCyrGjdz/s1600/DSC_1212-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPU5n1mJsu2yFFsrNmT2HGPZcJt-jZUCHdri3jnhkXy7XI6y8Z0MjpZzdrGvIIyzIUK0tD2aVEMedI2McLR2pcfShFvJ7YQjYm121JrFI_FNsb9ayc2WUfi9ZUO6JS4x4Et8KHCyrGjdz/s640/DSC_1212-1.JPG" width="640" /></a></div>
Even though it was over a year ago, I do remember that the owners were having difficulties extending their trading hours. I sincerely hope they were successful.<br />
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Public Dining Room <br />
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<span style="font-family: Times, Times New Roman, serif;">Address: 2A The Esplanade, Mosman NSW 2088</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Phone: (02) 9968 4880</span></div>
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Gummi Babyhttp://www.blogger.com/profile/16746419753403963804noreply@blogger.com3tag:blogger.com,1999:blog-8342095347008383107.post-12560958838229447082012-11-12T19:01:00.001+11:002012-11-12T19:01:27.894+11:00Directions to Sakai Yusuke knife shopAfter many requests for directions to Sakai Yusuke knife shop, I've decided to post some maps so all you knife enthusiasts can go find the blade of your dreams.<br />
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1) Make your way to Osaka, Japan.<br />
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2) Proceed to Nanba train station and catch a train towards the knife making town of Sakai.<br />
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3) Get off at Shichido station and walk to Ayanocho tram station (about a 15 min walk / approx 800m)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNy3rnDtdZrMztyzyvckwrNwD4mzMxQwEOdJzv8oa5RMXVeb7yDm_YVtMnUUtogwsRdSFyKYcBSqNvVOTNcA1c_WgrrUN5mwZdAkQrhF8ce391yEh45sBuBHYc4HOUUUchtcwvBKIHAIU/s1600/Sakai+Yusuke+Directions+1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="409" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNy3rnDtdZrMztyzyvckwrNwD4mzMxQwEOdJzv8oa5RMXVeb7yDm_YVtMnUUtogwsRdSFyKYcBSqNvVOTNcA1c_WgrrUN5mwZdAkQrhF8ce391yEh45sBuBHYc4HOUUUchtcwvBKIHAIU/s640/Sakai+Yusuke+Directions+1.png" width="640" /></a></div>
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4) 50 meters down the Kishu Hwy, you will find the Sakai Yusuke knife shop on the eastern side of the Kishu Hwy (it's the one with purple sign in the window).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFtYtZ7fbpx7DYxo7d_KbrKawoKadpy0hD99pm_SI84sFiofBxBkJqsGeduBxrpbwPRo8QRwyH76rpTww0MX5kid7VGUtkEWrhMT6xSDUdEwbO2Z5zB-jiWG3_qQl9qiIgTYxu1XDTe74/s1600/Sakai+Yusuke+Directions+2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="459" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFtYtZ7fbpx7DYxo7d_KbrKawoKadpy0hD99pm_SI84sFiofBxBkJqsGeduBxrpbwPRo8QRwyH76rpTww0MX5kid7VGUtkEWrhMT6xSDUdEwbO2Z5zB-jiWG3_qQl9qiIgTYxu1XDTe74/s640/Sakai+Yusuke+Directions+2.png" width="640" /></a></div>
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Happy knife shopping!<br />
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Images are obviously courtesy of Google Maps.<br />
<br />M.S. Glutamatehttp://www.blogger.com/profile/13901958472382815212noreply@blogger.com4tag:blogger.com,1999:blog-8342095347008383107.post-19404869223616875752012-11-03T11:14:00.000+11:002012-11-03T11:18:18.582+11:00ChocoMuchoHave I mentioned how much I like it when a product name perfectly matches its contents? It is either naively honest or simply lazy! Either way, there was a lot I couldn't go past when I saw a stack of these alongside their other flavoured cousins - strawberry and hazelnut.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ZXI9Xw19P0VaoXMygBl9k83bnPMTMYZrfNnyCoWfpCsrGzXb-VU71JEeV-btl3RLDv9gc-J1TDfGjMMLfwv39eaBFx146swDbaLCDhkVTU799g6_f5ImoUAZP2eD8MOINIn43lM1g_QC/s1600/DSC_2260.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ZXI9Xw19P0VaoXMygBl9k83bnPMTMYZrfNnyCoWfpCsrGzXb-VU71JEeV-btl3RLDv9gc-J1TDfGjMMLfwv39eaBFx146swDbaLCDhkVTU799g6_f5ImoUAZP2eD8MOINIn43lM1g_QC/s400/DSC_2260.JPG" width="347" /></a><br />
So what does the name tell me? That it's dark chocolate tasting (tick!), contains crispy stuff (tick!), has caramel (tick!) and each bar contains 10% more than one I might have bought earlier had I ever seen these before (um okay)!<br />
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Certainly this "larger" bar was not gigantic as I could consume one at a sitting so the previous ones can't have been huge!<br />
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I'm still convinced that this box was intended for a retailer to place on a counter and sold individually. The number of bars and the way the box opens kind of lends itself to this really but given the cost was not prohibitive (under $5 for a box of 10 from memory) I was prepared to give them a go.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmczcdFDOkEyE7LUQQUtGcl7431KSh8UcDpHtC0_fgRdJL4fy6zxQMOJNkoyU_Nz8tXl9NxWoET9b0QP18kBAlhtU6coN_qhT0OyPREKm6C8nMe2l5ZmInFTXy2FamjLXqChZw-ybO3BYO/s1600/DSC_2267.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="115" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmczcdFDOkEyE7LUQQUtGcl7431KSh8UcDpHtC0_fgRdJL4fy6zxQMOJNkoyU_Nz8tXl9NxWoET9b0QP18kBAlhtU6coN_qhT0OyPREKm6C8nMe2l5ZmInFTXy2FamjLXqChZw-ybO3BYO/s200/DSC_2267.JPG" width="200" /></a><br />
Admittedly, I'm a bit of chocolate snob (I do love real couverture when it's available) as I seldom consider the calories contained in a mass-produced product worthwhile ingesting! I love the <i>concept </i>of a chocolate bar but so often they are too sweet, contain nuts and are seldom dark enough for my palate. <br />
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I knew this one would disappoint as soon as I saw the ingredients list so I fully intended to eat one, maybe keep a couple for later then give the rest away. So why did I buy them?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkMSBgQeg1U0PpY7agyJo3fyV-pI5KSE5goOrzDxPVyNz7Me5e-11tWxS27a1TAqr50idZhoDltX0RcGi0DSSe-ycYVLqUxp5kwtMYyo69cYezrYSSUmFa6dhuthF9FlwcKmRAH_RCvjK/s1600/DSC_2263.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkMSBgQeg1U0PpY7agyJo3fyV-pI5KSE5goOrzDxPVyNz7Me5e-11tWxS27a1TAqr50idZhoDltX0RcGi0DSSe-ycYVLqUxp5kwtMYyo69cYezrYSSUmFa6dhuthF9FlwcKmRAH_RCvjK/s320/DSC_2263.JPG" width="320" /></a>Manufactured in the Philippines, the translators did well in decoding the contents for Australia's strict trade laws, but I had to laugh, or rather gasp, as I examined the packaging to find that the box contained a single serving of 10 bars!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-nyb5EvVMVPr3aQ27WPnHNbTY28aNNwrvoi_vjtpq1z0o_VeB5A7q5pQvyAny40vQTPauTtbQr0b5jkIKzpGA3QX9dY9eWVjN1Xj5ThwohmGiR2W4eQc2DEwWkpVEZkBPRjx0qg_iZ6G1/s1600/DSC_2262.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-nyb5EvVMVPr3aQ27WPnHNbTY28aNNwrvoi_vjtpq1z0o_VeB5A7q5pQvyAny40vQTPauTtbQr0b5jkIKzpGA3QX9dY9eWVjN1Xj5ThwohmGiR2W4eQc2DEwWkpVEZkBPRjx0qg_iZ6G1/s400/DSC_2262.JPG" width="400" /></a></div>
Of course they meant 1 serving per package within the box of 10 but whether a genuine misunderstanding or a typo, I'll never know! But now I had committed so here's the side by side comparison!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6WZV965Rd5vRpCa0tVPos9nwduo_NyweuDYjjsFE91YzxYoNOg1OyFXgsXD99286mjzh96RwSmIZrZVswrvT7QaAznfVhwJkO3chDd0_YPX3a624-3liMn5aExfPypAb6fxb6ARW-2qE/s1600/DSC_2270.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6WZV965Rd5vRpCa0tVPos9nwduo_NyweuDYjjsFE91YzxYoNOg1OyFXgsXD99286mjzh96RwSmIZrZVswrvT7QaAznfVhwJkO3chDd0_YPX3a624-3liMn5aExfPypAb6fxb6ARW-2qE/s400/DSC_2270.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEyG00ru0xi-g3hqgEmVKwPizLZspHDY34wvYvmdzL9En3rQAWdzDWJE0zlUTqbNK9PUPTRf1t98w5260Gc2t-uL0DOJ_4pZLX1l7ahdfCS9yCGbjiT-eIrfrNstbcOwbjP5MC0GYSiSCS/s1600/DSC_2266.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEyG00ru0xi-g3hqgEmVKwPizLZspHDY34wvYvmdzL9En3rQAWdzDWJE0zlUTqbNK9PUPTRf1t98w5260Gc2t-uL0DOJ_4pZLX1l7ahdfCS9yCGbjiT-eIrfrNstbcOwbjP5MC0GYSiSCS/s200/DSC_2266.JPG" width="200" /></a><br />
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Finally! A product which looks better in real life than it's image which is not always the case!<br />
I did think on slicing it that the contents inside appeared to have shrivelled during storage. But it turned out that a simple bite restored the anticipated gooey-ness of the caramel. The crispy really was crispy and it was remarkably easy to eat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO6ZGFKDWuSH-wn4bsJe7vhyrui9qPadhpnJLNo8gGEMldZkhGoJXlEsEZf-ZoxUglqWGtIf9F6jTho1fm7ZH3j29iQTu7e5FKEHW3xvWbOhFpiQGR9V33zFN6k44M9X-G1btN_-LxRI1G/s1600/DSC_2271.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO6ZGFKDWuSH-wn4bsJe7vhyrui9qPadhpnJLNo8gGEMldZkhGoJXlEsEZf-ZoxUglqWGtIf9F6jTho1fm7ZH3j29iQTu7e5FKEHW3xvWbOhFpiQGR9V33zFN6k44M9X-G1btN_-LxRI1G/s640/DSC_2271.JPG" width="640" /></a><br />
And I did in fact enjoy eating them. They weren't as sweet as I imagined they would be and were very more-ish. Perhaps the feeling that I wasn't really eating chocolate somehow made me feel okay about eating it?! I had to eat another one a few days after the first (okay, I confess I was craving one!) to make sure it was what I really wanted (and believe me, there was a lot of better chocolate to choose from). The only way I can describe it to you is that it <i>felt</i> like I was eating a diet product - fake, vaguely satisfying in an "I could get used to you" kind of way but although it had a good mouth-feel about it, it didn't make me feel guilty.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMI2xotIN15VrbfXcmhQCkFAyjMlUI9-axGyg5plziLnuqGVht7Tc-uAjrpSUnLRogdRbt0MZ9lpKoteSz1WXVGn5oTn_knHF4Cyu-1Om0kMaL35xRO49r-JYq8dPpekiI88xNHk5CMfFS/s1600/DSC_2269.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMI2xotIN15VrbfXcmhQCkFAyjMlUI9-axGyg5plziLnuqGVht7Tc-uAjrpSUnLRogdRbt0MZ9lpKoteSz1WXVGn5oTn_knHF4Cyu-1Om0kMaL35xRO49r-JYq8dPpekiI88xNHk5CMfFS/s400/DSC_2269.JPG" width="400" /></a>There has to be something good about that right?!<br />
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Anyway, I have 8 bars left to figure out whether I really truly like them. I'll let you know when I find out! :D<br />
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<br />Gummi Babyhttp://www.blogger.com/profile/16746419753403963804noreply@blogger.com0tag:blogger.com,1999:blog-8342095347008383107.post-60060421982101336382012-10-23T19:45:00.000+11:002012-10-23T21:53:06.522+11:00Mr Wong, Sydney<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouNfgf9RDIqyHtGkm9238tx6jG8NUScfugaV-LoqX9nU9jIeWzk9pxDZr3UwnA6yVD0XHQjuAuj_Y4TZJc7p4laZVGlEw5q8inEMtRnffrMXA3r2OlmsbQJAbLlHG4nRDiw9xR_t1btk/s1600/IMG_1790.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouNfgf9RDIqyHtGkm9238tx6jG8NUScfugaV-LoqX9nU9jIeWzk9pxDZr3UwnA6yVD0XHQjuAuj_Y4TZJc7p4laZVGlEw5q8inEMtRnffrMXA3r2OlmsbQJAbLlHG4nRDiw9xR_t1btk/s640/IMG_1790.jpg" width="424" /></a></div>
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<span style="font-size: large;"><b>"Foodies", "Hipsters", and "Foochebags" </b></span><br />
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These are the terms I got from this food <a href="http://www.dailylife.com.au/dl-food/foodies-are-the-new-hipsters-20120919-266m1.html">article</a> I ran into.<br />
Love them or hate them (albeit, us), is it true that they along with "gangsta chefs" are elevating the revival of street food and trending our taste buds?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaVBTbG8Odi7eBnsQ891K2W0iBDHtJdhHyjU1M1Fxo-_Ftl6fSKvmyHCE9OAiE9SPZN0CXMBmNhspRx9ZzXKINQ_T3IimV5W6ALhF07TYVOMJCOLhdEIlu6H3b_xufUbiChuy5PkZMSLY/s1600/1208_MrWong_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaVBTbG8Odi7eBnsQ891K2W0iBDHtJdhHyjU1M1Fxo-_Ftl6fSKvmyHCE9OAiE9SPZN0CXMBmNhspRx9ZzXKINQ_T3IimV5W6ALhF07TYVOMJCOLhdEIlu6H3b_xufUbiChuy5PkZMSLY/s640/1208_MrWong_1.jpg" width="640" /></a><br />
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With all the hype from Ms G's, us Yummers were intrigued by what Dan Hong's new venture, Mr Wong will bring to Sydney's food scene.<br />
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As there were 8 of us I thought I'd do the right thing and make a reservation. After jumping through the Merivale empire's corporate hoops and signing my life and credit card away for a meal, we were booked in. The dinner reservation form stipulated that a table of 8 guests had a mandatory 10% surcharge, a minimum spend of $70pp including beverages, $500 cancellation fee if less than 24hours notice, and $70pp fee for no-show guests. Whilst I understand the frustrations of last minute cancellations I personally thought it was a bit steep and took the shine off the event. On a brighter note, the Merivale reception were very prompt and professional with the reservation.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfnS1c0uExULYZwxLSp2nBkh3Rpo316y30qQlF449R20I_PTkR3WwgfIuIs6mfnzeSxHoHzQuiLOYwSTtLdPvZlazsiZrkZMcrqGg5-KiTYqboRbtYLIhhkLUSg1MDl8kCmztlCDC12zA/s1600/1208_MrWong_2-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfnS1c0uExULYZwxLSp2nBkh3Rpo316y30qQlF449R20I_PTkR3WwgfIuIs6mfnzeSxHoHzQuiLOYwSTtLdPvZlazsiZrkZMcrqGg5-KiTYqboRbtYLIhhkLUSg1MDl8kCmztlCDC12zA/s640/1208_MrWong_2-2.jpg" width="640" /></a><br />
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Mr Wong can be found at 3 Bridge Lane, Sydney. It's a tiny, dimly lit lane-way that resembles the dark alley ways of Gotham city. Once you step past the Mr Wong archway you are transported to a 1930's Shanghai tea house. The fitout of this multilevel ex-night club is superb. Splashes of industrial chic with exposed brickwork and iron fittings work really well with the rustic Asian decor.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikeLXSIluYoOk9Fm74clTo5_9zatinH3QPqSfpuBtY7KEgkA7sH1ns6VYpDqEN81Rx1Gv3Hu1dYTijyGiYuHvrQNu7AuriuqPNP4gj8XLdWNWvMPYxBHlGVFRz8ikrTSi4f0NhHxARiao/s1600/1208_MrWong_6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikeLXSIluYoOk9Fm74clTo5_9zatinH3QPqSfpuBtY7KEgkA7sH1ns6VYpDqEN81Rx1Gv3Hu1dYTijyGiYuHvrQNu7AuriuqPNP4gj8XLdWNWvMPYxBHlGVFRz8ikrTSi4f0NhHxARiao/s640/1208_MrWong_6.jpg" width="640" /></a><br />
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Another small gripe before we start our meal ... you would think that after the special service we received above from Merivale that we would get our own table. Instead we were placed downstairs (away from the open kitchen action) on a communal table (well, 3 reserved tables joined together), which made the seating quite tight.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouNfgf9RDIqyHtGkm9238tx6jG8NUScfugaV-LoqX9nU9jIeWzk9pxDZr3UwnA6yVD0XHQjuAuj_Y4TZJc7p4laZVGlEw5q8inEMtRnffrMXA3r2OlmsbQJAbLlHG4nRDiw9xR_t1btk/s1600/IMG_1790.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouNfgf9RDIqyHtGkm9238tx6jG8NUScfugaV-LoqX9nU9jIeWzk9pxDZr3UwnA6yVD0XHQjuAuj_Y4TZJc7p4laZVGlEw5q8inEMtRnffrMXA3r2OlmsbQJAbLlHG4nRDiw9xR_t1btk/s640/IMG_1790.jpg" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steamed Dim Sum Platter ($32) - (available for dinner only)</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<i>Scallop Shumai, Har Gau, Jade seafood dumpling, Mushroom dumpling.</i></div>
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Maybe we were too in awe of the decor, but I was kicking myself when I found out that we'd ordered two steamed dim sum platters rather than the a steamed and a fried, therefore missing out on my much anticipated introduction to lobster mei si roll and foie gras prawn toast. <br />
What I did enjoy from the steamed selection was scallop shumai. Plump, juicy, stacked with at least 2-3 scallops and encased in a delicate pastry skin.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQnJh_xunNCyrTXD-eOuBETKBBAc3aJ58T6cAxRe7H1h1orVNuboUZRMjVPMOHDB_oJVuZOMguqjSDpnEe1HHF7W56e6HYKJf850qgO3OCD0weNsRDWaQXuvLECZekvjX09GgyL4cDEFI/s1600/1208_MrWong_3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQnJh_xunNCyrTXD-eOuBETKBBAc3aJ58T6cAxRe7H1h1orVNuboUZRMjVPMOHDB_oJVuZOMguqjSDpnEe1HHF7W56e6HYKJf850qgO3OCD0weNsRDWaQXuvLECZekvjX09GgyL4cDEFI/s640/1208_MrWong_3.jpg" width="640" /></a></td></tr>
<tr align="left"><td class="tr-caption">L: Roasted 5-spice Pork Belly ($25) R: Steamed Chinese Broccoli with Oyster Sauce and Garlic oil ($12)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-E8Lk-bz0d7M33owPaVSZlX2D67V6EjyTMd-8xPGxkyznsh1D9_AkOV87r9zOqHGu7PndiN7Hjoqqhcn629L_VqopSa3l4s9m8jCfmO-4HDj7a-89oCrbCSJ-TSPvQRiDvijGbJi-u0/s1600/1208_MrWong_4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-E8Lk-bz0d7M33owPaVSZlX2D67V6EjyTMd-8xPGxkyznsh1D9_AkOV87r9zOqHGu7PndiN7Hjoqqhcn629L_VqopSa3l4s9m8jCfmO-4HDj7a-89oCrbCSJ-TSPvQRiDvijGbJi-u0/s640/1208_MrWong_4.jpg" width="640" /></a></td></tr>
<tr align="left"><td class="tr-caption">L: Mr Wong's special fried rice - Large ($24) R: Twice cooked green beans, pork mince & XO sauce ($16)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZxkjAom6JvEo3xQI-C5j4Bop_Lif2MA7PXt_1SUGWogpcPr9lthSe4w01slPbDgG1EBThlkEvo0K5hbwjyHTDHHzrnAHCRWq17PXghc8UcpquJ7yCc7tluVl3Lt6JP-DtAuc1I7HXiY/s1600/1208_MrWong_5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZxkjAom6JvEo3xQI-C5j4Bop_Lif2MA7PXt_1SUGWogpcPr9lthSe4w01slPbDgG1EBThlkEvo0K5hbwjyHTDHHzrnAHCRWq17PXghc8UcpquJ7yCc7tluVl3Lt6JP-DtAuc1I7HXiY/s640/1208_MrWong_5.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">L: Crystal Bay Prawns with black pepper, garlic, and butter ($32) R: Wagyu beef with rice vermicelli - Large ($26)</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Who doesn't like a succulent pork belly with a crunchy crackle or a non-oily fragrant fried rice with prawns. But personally, I guess I was expecting a Dan Hong twist to the dishes - Ms G style!! Don't get me wrong each dish was executed well and served as a great meal, but I guess the "hipster" in me was expecting a little more.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIPNm6ew6KSOUL7hKLoe0qBK9gkpEyOvz_niEkEIHMoTSq0l1OtyNnUtcNTHu1BTsdTnovMRcrxGCQ2K101Fq61cxbERK_3sNudF9ML4cE2UJEt0SOySNc_i-W3bm3pT8KTpT0hF97w2E/s1600/1208_MrWong_7.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="489" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIPNm6ew6KSOUL7hKLoe0qBK9gkpEyOvz_niEkEIHMoTSq0l1OtyNnUtcNTHu1BTsdTnovMRcrxGCQ2K101Fq61cxbERK_3sNudF9ML4cE2UJEt0SOySNc_i-W3bm3pT8KTpT0hF97w2E/s640/1208_MrWong_7.jpg" width="640" /></a></td></tr>
<tr align="left"><td class="tr-caption">L: Salt & Pepper Lamb Cutlets with Fennel and Cumin ($32) R: Sweet & Sour Crispy Pork Hock ($28)</td></tr>
</tbody></table>
The winner for me was the lamb cutlet. Succulent lamb cutlets with a crunchy outer coating fused with fennel and cumin brought together with a squeeze of lemon. It was so good we debated ordering seconds and YaYa tried to replicate this at home the following night.<br />
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Sweet and Sour Crispy pork hock was also top notch. Maybe a play on the traditional Sweet and Sour pork, this dish is far superior with no comparison to the westernised version found in most Chinese take-away shops. De-boned crispy pork hock with flaky innards that's permeated with a good balance of flavours - and no sign of extra large capsicum and pineapple chunks in a fluorescent sauce!!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcVR8SElZUQD4TThr01U0_6IfIkrQ9j-fhbfYRyAE71i9RjZYzC3gqahn4gmGxItC_36F5msg8KBFHiz5Sktl-CL24KXD6qQzKzorshFetfSEBWQrGJeQfOrZgaotrMeuU_GOgAw-jUXk/s1600/1208_MrWong_9.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="489" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcVR8SElZUQD4TThr01U0_6IfIkrQ9j-fhbfYRyAE71i9RjZYzC3gqahn4gmGxItC_36F5msg8KBFHiz5Sktl-CL24KXD6qQzKzorshFetfSEBWQrGJeQfOrZgaotrMeuU_GOgAw-jUXk/s640/1208_MrWong_9.jpg" width="640" /></a></td></tr>
<tr align="left"><td class="tr-caption">L: Mr Wong's deep fried ice-cream with butter scotch sauce ($14) R: Roast white chocolate ice cream, yuzu curd, logans, and raspberries ($14)</td><td class="tr-caption"></td><td class="tr-caption"></td><td class="tr-caption"></td><td class="tr-caption"></td><td class="tr-caption"></td><td class="tr-caption"></td><td class="tr-caption"></td><td class="tr-caption"></td><td class="tr-caption"></td></tr>
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Dessert time, and as you can see, even the food blogging Yummers couldn't hold back for photos before digging in. First to go was Mr Wong's interpretation of the well known deep fried ice cream. I liked the addition of coconut strands in the crispy coating and the butterscotch sauce was thick, gooey and surprising not too sweet.<br />
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The roast white chocolate ice cream was well constructed with multi-levels of flavor and textures. I couldn't quite taste the yuzu though.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPeB-FdLgFbYVKVzC657qusKyuMwK9U9XfMR0gGWK-W9bwvw3hmWSCBHFF30Db-twiSgUTLvKaDxLCelhHvRH0Wgx22KiFK2zRSZqNtySz7Jqx_870AFBKvhFtzW_-4swptrMzKTZrzkk/s1600/1208_MrWong_8.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPeB-FdLgFbYVKVzC657qusKyuMwK9U9XfMR0gGWK-W9bwvw3hmWSCBHFF30Db-twiSgUTLvKaDxLCelhHvRH0Wgx22KiFK2zRSZqNtySz7Jqx_870AFBKvhFtzW_-4swptrMzKTZrzkk/s640/1208_MrWong_8.jpg" width="640" /></a></td></tr>
<tr align="left"><td class="tr-caption">L: Green apple ice, osmanthus jelly, water chestnuts and coconut sorbet ($14)<b> </b>R: Seasonal fruit plate (serves 2-3) ($18)</td></tr>
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For you folk that don't like heavy desserts the Green apple ice is very light and refreshing, although the osmanthus in the jelly was heavily masked by the other flavours. <br />
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Yes, we even ordered the fruit platter and were somewhat relieved to find that it wasn't your standard complimentary plate of dry oranges, tasteless honeydew and powdery watermelon that you generally expect after a Chinese meal. The platter was spruced up with the addition of fresh strawberries, raspberries, golden kiwi, and our new found love ... Jack Fruit!!<!--3--><!--3--><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6wFcOtwn4r1crLu_9UwV24NKUYfcCi-76Zim8sA8vnG28RcdWVXYSoaxlpzjfemTdiX6bCt0UxTiIDMSlhhwXPhlXBoe7Sr6OO8No-m3qn0csUFjNc9cznZp1dM1nqTfwTJICL8LuOb0/s1600/IMG_1828.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6wFcOtwn4r1crLu_9UwV24NKUYfcCi-76Zim8sA8vnG28RcdWVXYSoaxlpzjfemTdiX6bCt0UxTiIDMSlhhwXPhlXBoe7Sr6OO8No-m3qn0csUFjNc9cznZp1dM1nqTfwTJICL8LuOb0/s640/IMG_1828.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberries, meringue, macadamia praline, cream cheese ice cream and Thai basil ($14)</td></tr>
</tbody></table>
The cream cheese ice cream dish really hit the spot for me. Just the word cream cheese ice cream had me drooling. I thought the addition of both meringue and praline would push this dish over the edge in regards to sweetness, but the tartness of the fresh strawberries livens it up and the Thai basil just takes it to another level - man I love micro herbs!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6dwmHeCm0C3c66s0OkSqsoV-jaGU_8rb87K1iNwPbF2gmpVT4LvQTHUbGGUoFGyfNPX0CjsXpQl5MGMfnGX_QLV6G8QtNO0rNDpge672_DfYkL-LwkMMJDBYjOpT50j0bZ7jB-Fl9hfY/s1600/IMG_1788.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6dwmHeCm0C3c66s0OkSqsoV-jaGU_8rb87K1iNwPbF2gmpVT4LvQTHUbGGUoFGyfNPX0CjsXpQl5MGMfnGX_QLV6G8QtNO0rNDpge672_DfYkL-LwkMMJDBYjOpT50j0bZ7jB-Fl9hfY/s640/IMG_1788.jpg" width="426" /></a></div>
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Overall I think the mains are slightly overpriced. Definitely good for that special treat and I'll definitely be back to try Yum Cha, and the foie gras prawn toast.<br />
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Till next time...we eat!!<br />
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Shanks<br />
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<a href="http://www.urbanspoon.com/r/70/1691680/restaurant/CBD/Mr-Wong-Sydney"><img alt="Mr Wong on Urbanspoon" src="http://www.urbanspoon.com/b/link/1691680/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a>Shankshttp://www.blogger.com/profile/01695606370504017835noreply@blogger.com5Bridge Ln, Sydney NSW 2000, Australia-33.864054891785045 151.20796680450439-33.864878891785047 151.20673280450438 -33.863230891785044 151.20920080450441tag:blogger.com,1999:blog-8342095347008383107.post-45928231020050329352012-10-19T10:29:00.001+11:002012-10-20T00:12:03.084+11:00Food of the Gods<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RfTA0tjSE3Aha3iSRXBH-rv2eP3DEYxyugDHSQZa4TiarNIpjkv0hIW04PjsQZK4pqauoB5Ra71eTGCtJ542_G_jaMa64fWGIFsXm5DLh_Zt2rk2Y6W3QrK8nYsGiUNIMGdYL4AdmXxf/s1600/DSC_2338.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RfTA0tjSE3Aha3iSRXBH-rv2eP3DEYxyugDHSQZa4TiarNIpjkv0hIW04PjsQZK4pqauoB5Ra71eTGCtJ542_G_jaMa64fWGIFsXm5DLh_Zt2rk2Y6W3QrK8nYsGiUNIMGdYL4AdmXxf/s1600/DSC_2338.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RfTA0tjSE3Aha3iSRXBH-rv2eP3DEYxyugDHSQZa4TiarNIpjkv0hIW04PjsQZK4pqauoB5Ra71eTGCtJ542_G_jaMa64fWGIFsXm5DLh_Zt2rk2Y6W3QrK8nYsGiUNIMGdYL4AdmXxf/s640/DSC_2338.JPG" width="640" /></a>Mention
Greece and, once you've clarified that you don't mean the musical, most people's
visions are of aqua-hued Mediterranean seas and bright whitewashed homes built
on seemingly impossible terrain with tiny aged women dressed in black from head
to toe clambering along cobbled streets.<o:p></o:p><br />
<br />
<div align="left" class="MsoNormal" style="line-height: 130%;">
<span style="line-height: 130%; mso-bidi-font-size: 10.0pt;">Having
never visited, my impressions of Greece were formed from the myths and legends of
early childhood schooling followed by movie matinees replaying films now long vanished
from cinema screens. The stilted
performances by American actors dressed in leather armour fighting stop-frame animated
monsters by the groundbreaking (for his time) <a href="http://www.rayharryhausen.com/index.php" target="_blank">Ray Harryhausen,</a> brought whole other worlds and
times to my relatively unexciting young life. </span><span style="line-height: 130%; mso-bidi-font-size: 10.0pt;"><br /></span></div>
<div align="left" class="MsoNormal" style="line-height: 130%;">
<span style="line-height: 130%; mso-bidi-font-size: 10.0pt;">Perhaps it was my foodie roots
sprouting - but even then I noticed that each film generally featured a
feast of some sort, whether to welcome a stranger to the new land or to
celebrate a victory or provide the catalyst for moving the plot forward. Poison
in the goblet anyone? Naturally the Gods ate better than anyone!<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="line-height: 130%;">
<br /></div>
<div align="left" class="MsoNormal" style="line-height: 130%;">
<span style="line-height: 130%; mso-bidi-font-size: 10.0pt;">What these
influences said to me was that dining Greek was all about feasting. Xanthi is
definitely a worthy contender to fulfil my cinematic dining dreams. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib6GD2zubSPyc95NtYL5bjFDbvJglylqqadfyK7xatMulDpPGHmYqg12h-tqwclyvSYQ37Zmfiv3LhJET_C6mZofgheZIFmgPkmxu1i1LOc6lw_L9n1sVh3mTZkGEH_c9WVAtjRI71Gvka/s1600/DSC_2308.JPG" imageanchor="1" style="clear: right; float: right; line-height: normal; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib6GD2zubSPyc95NtYL5bjFDbvJglylqqadfyK7xatMulDpPGHmYqg12h-tqwclyvSYQ37Zmfiv3LhJET_C6mZofgheZIFmgPkmxu1i1LOc6lw_L9n1sVh3mTZkGEH_c9WVAtjRI71Gvka/s400/DSC_2308.JPG" width="400" /></a>Unlike the Thai next door, the designer has positioned the kitchen at the entrance. Trav-ersing the narrow entrance to the dining room itself feels like you are leaving the modern world and its shopping centre location behind. <span style="font-size: 12pt; line-height: 130%;"><br /></span><br />
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Once inside, with a fabric-draped ceiling and walls, exotic rugs and lamp decor, it is possible to believe that you are within a marquee on the banks of a river, noblemen and women, celebrating for the night.<br />
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Xanthi's menu has been cleverly designed by David Tsirekas (of Perama fame) to allow the diner to taste as many of his wonderful array of dishes as possible. <o:p></o:p></div>
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We chose from an extensive list of Ouzomezadakia - little plates designed for sharing:<span style="font-size: 12pt;"><br /></span></div>
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Lahanika Tiganites - crumbed zucchini flowers, oyster mushrooms, eggplant and artichoke served with skordalia sauce.</div>
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Almost anything tastes great crumbed and deep fried, (we know that from lots of happy experience!) and this was no exception. We would have happily eaten a plate of these for the mains, our only "beef" being there was only one zucchini flower and four diners to share it! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4FApE0-_Q06aVwdydAcLh1cxPIZKt3f5hwnYEoLe4ipZ_iSLOYo8kha6pfG1Gg0wYIwgSVcvxSIQ6uUPzM3cSn9JPo5t_5yp7dgSVCGffqL0CkOreb2CR8ZJ-aGMzaVCIqotVo_4cikcU/s1600/DSC_2300.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4FApE0-_Q06aVwdydAcLh1cxPIZKt3f5hwnYEoLe4ipZ_iSLOYo8kha6pfG1Gg0wYIwgSVcvxSIQ6uUPzM3cSn9JPo5t_5yp7dgSVCGffqL0CkOreb2CR8ZJ-aGMzaVCIqotVo_4cikcU/s640/DSC_2300.JPG" width="640" /></a>Fried Whitebait - served with a spicy raki tomato relish. This was pretty self-explanatory and satisfyingly crunchy and plentiful, the relish providing a little chilli kick. <br />
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Sheftalies - barbequed Cypriot style pork meatballs flavoured with cumin and coriander and wrapped in caul fat.<br />
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This was easily the highlight of the starters, the balls were flavourfully chargrilled while retaining the moisture and chewy chunkyness of a home-style meatball. Most of us could easily have eaten this for a main course as well.</div>
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Hot Smoked Eggplant Dip - freshly smoked eggplant (there is an approximately 10 minute worthwhile wait for this to be prepared) blended with coriander,cumin, lemon juice, yoghurt and kasseri. Served with toasted pita bread.<br />
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All agreed this was lovely. Never having had warm eggplant dip before, I found the texture a little bit gluey and a little underspiced but the freshly made pita bread was warm, soft and generous.<br />
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Miniature bottles of Creta Farms Extra Virgin Olive oil and salt for dipping - we didn't need to order additional bread as the dishes we ordered came with plenty.<br />
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Truffle Mousaka - <span style="background-color: white; line-height: 24px;"><span style="font-family: Times, Times New Roman, serif;">Layers of eggplant, potato and mushroom brushed with truffle paste, </span></span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 24px;">then topped with a creamy bechamel sauce.</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 24px;">Served with a cucumber, fennel, apple mint salad </span></span><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 24px;">with a honey vanilla balsamic dressing.</span> </span><br />
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Easily the highlight of the mains, this was everything a great mousaka needed to be and the inspired salad was enough to cut the richness of the bechemel so by alternating mouthfuls, you could fuel the desire for more of the other.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWU1ybj4vSXbU_D-iyHVxtDT0aJNoUHPO8CoZvF10xyY-63tbEgRoNOaf50OFGlU4ZprGTP9MIHS0HxtNSJ54IjRZT883LnFlPO-iJppAaZ2O-C14ntLuMDreBdmMLveOmA_ui3iVTBUIS/s1600/DSC_2312.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWU1ybj4vSXbU_D-iyHVxtDT0aJNoUHPO8CoZvF10xyY-63tbEgRoNOaf50OFGlU4ZprGTP9MIHS0HxtNSJ54IjRZT883LnFlPO-iJppAaZ2O-C14ntLuMDreBdmMLveOmA_ui3iVTBUIS/s640/DSC_2312.JPG" width="640" /></a>Naturally one of us had to order from the spit (thank you J)! Tonight's offering being either pig or goat, the goat was chosen. And although I would never have ordered it myself, the sample I tasted was enough to convince me that I should be more broad-minded. While a portion of the meat was a little dry (we assumed this might have been served almost as a garnish as crackling would have accompanied the pork) there was no "goatiness" to the meat unlike some cheeses where I have been turned off merely by the smell. Accompanied by a generous serve of the soft warm pita, sumac spiced tomato and tzatziki, J felt the tomato was not as ripe as it could have been.<br />
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The only dish ordered from the Apo Tin Plastira menu (meaning off the wooden board used to make the filo pastry featured in these dishes) twice cooked Pork Belly Baklava. I was disappointed that we didn't have room to try more of these as I love the pastry and this tasted just wonderful with the contrasting melt-in-your-mouth pork and crispy pastry and crispy crackling served on top of each slice of baklava.<br />
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BBQ Spiced Chicken - <span style="background-color: white; line-height: 24px;"><span style="font-family: Times, Times New Roman, serif;">Slow roasted corn fed chicken, </span></span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 24px;">coated and marinated in herbs and spices </span><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 24px;">and finished off on the barbecue, </span></span><span style="background-color: white; line-height: 24px;"><span style="font-family: Times, Times New Roman, serif;">served with chips, pita bread and garlic cream.</span></span><br />
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I don't often order chicken when eating out as there are so many more interesting dishes from which to choose but I have to say that the meat was moist and the meal was sumptuous. (Plus, it was served with chips - the test dish of any menu and yes, they were good.)<br />
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We ordered two side dishes:<br />
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Skordalia - creamy garlic mash - and it was deliciously so, if only we hadn't been so full!<br />
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And Broccolini Gavros - <span style="background-color: white; line-height: 24px;"><span style="font-family: Times, Times New Roman, serif;">Served with white anchovies, chilli, </span></span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 24px;">crunchy graviera crumbs and normally </span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 24px;">toasted almonds which the kitchen was happy to leave out due to a diner's intolerance.</span><br />
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<span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 24px;">Not knowing how long it would be before we could return, we had to sample at least two desserts, the intriguing and aptly named Garden of Aphrodite - an eden of h</span><span style="background-color: white; line-height: 24px;"><span style="font-family: Times, Times New Roman, serif;">oney milk panna cotta, caramelised figs,</span></span><br />
<span style="background-color: white; line-height: 24px;"><span style="font-family: Times, Times New Roman, serif;">candied almonds and almond milk sorbet.</span></span><br />
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<span style="font-family: Times, Times New Roman, serif;">The figs had us salivating with the toffee-glaze cracklingly crisp and the panna cotta was smooth, suitably wobbly and not overly sweet. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">The second dessert was the Banana Ekmek - b</span><span style="background-color: white; line-height: 24px;"><span style="font-family: Times, Times New Roman, serif;">aked kataifi (fine strands of wheat pastry) wrapped bananas </span></span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 24px;">served with spiced chocolate mousse </span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 24px;">and salted caramel.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_XXA2Vu9dQbWFjbH53uDUXZRgRghxVe-DWuI5EmY1DmaQyTgzdXNiKU0Gce-Xc1npTQGpepv6nevpVAjULY-LyePHAESeFWU7kP3Bg0fAZimsoC2alO6P3vh5qxmE0mGlf8UjhAA4szam/s1600/DSC_2341.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_XXA2Vu9dQbWFjbH53uDUXZRgRghxVe-DWuI5EmY1DmaQyTgzdXNiKU0Gce-Xc1npTQGpepv6nevpVAjULY-LyePHAESeFWU7kP3Bg0fAZimsoC2alO6P3vh5qxmE0mGlf8UjhAA4szam/s640/DSC_2341.JPG" width="640" /></a></div>
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Due to my egg allergy, we asked to have the mousse served on the side and it certainly didn't suffer but rather had its own pedestal as a result.<br />
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Reminiscent of a banana fritter without the oily residue, the pieces of caramel fudge added texture to the smooth perfectly salted caramel sauce. The mousse was spiced with cinnamon.<br />
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<span style="line-height: 130%; mso-bidi-font-size: 10.0pt;">With its generous serves and variety of dishes on offer and young, enthusiastic and unobtrusive waitstaff, there is plenty for us to return to and I'm guessing it won't be too long before we do!</span></div>
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Gummi Babyhttp://www.blogger.com/profile/16746419753403963804noreply@blogger.com8tag:blogger.com,1999:blog-8342095347008383107.post-27632271702877820972012-10-15T12:45:00.000+11:002012-10-15T12:45:32.809+11:00Some Like It Hot!And I'm not talking about Marilyn!<br />
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I haven't always been a big fan of chilli - unlike some of my friends (you know who you are!). I never understood the appeal of burning your mouth so much that you couldn't taste the food. Apart from my relatively traditional (read relatively bland) Cantonese diet upbringing, I had an unfortunate first encounter with chilli that scarred me, if not for life, then for a good long time.<br />
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It was a working dinner and I was helping myself to some plain rice, on top of which I thought was a capsicum garnish (it was dark and I admittedly was not the foodie that I was to become). As a consequence I spooned a mouthful of chilli into my hitherto uninitiated palate. Suffice to say, I was unwilling to attempt chilli for a good long time afterwards! (No amount of softdrink or water helped and although I'm sure someone must have known about milk being the antidote, none was offered at the time!)<br />
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So although my household boasts no less than two bottles of Tabasco sauce, not once have I ventured to even sniff it for fear it scalds my nostrils! The closest I have come to chilli is the sweet blend which is offered with Vietnamese rice paper rolls and that is more sugar than chilli. And yet, as soon as I saw the label, I just had to have it!<br />
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But why would a confessed chilli avoider buy Tabasco brand?Well if you didn't know already, I'm a bit of a <a href="http://www.yayasyumyums.blogspot.com.au/2011/08/diary-of-chocoholic.html">chocoholic</a> and here's the rest of the label! :D<br />
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Open the pack and (lucky) 8 pieces of gorgeously dark wedges drop out. Obviously not a package designed for long term storage as there is no cellophane to keep the product fresh but who's kidding whom here, it is chocolate isn't it? He he!<br />
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Now depending on your chilli tolerance meter, these will just be a pleasant tingle on your tongue or a surprising burst of heat just when you think they're not so bad at all. Because the heat doesn't hit you right away, it's not dipped in Tabasco sauce, it's blended right through it so it doesn't hit until you start chomping into it. (Does anyone just allow chocolate to melt in their mouths? I'm way too impatient!)<br />
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I found these at the check-out counter of my local Thomas Dux grocery store. At $5 for a good quality dark chocolate with a chilli kick, I'm happy. If I keep developing my palate with these, I might even give the real thing a go soon... ; )<br />
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<br />Gummi Babyhttp://www.blogger.com/profile/16746419753403963804noreply@blogger.com5tag:blogger.com,1999:blog-8342095347008383107.post-58438147173517060792012-10-09T22:02:00.001+11:002012-10-09T23:52:53.708+11:00Lazy Labour Day LunchSigh! Last long weekend of the year, last public holiday before Christmas, been a while since we last got together, so many good reasons to have people over but what to do when every day leading up to the lunch day is busy? Keep it simple and fresh!<br />
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Buying seafood from your favourite fishmonger means someone else does the cooking!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWP4J96kfeHRB5CW8uswjmj2jK3xLIWkY5HIcOD1U_NdMvewfgfblNwynvtU4F0j0ZEFl2X9ug7pMQ39BlBCxVsYQk8-jWXBL7kIMRfX1uSmYyv6u4_IpMUUiPmU5o5kWgFthJLA8E1h2t/s1600/DSC_2218.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWP4J96kfeHRB5CW8uswjmj2jK3xLIWkY5HIcOD1U_NdMvewfgfblNwynvtU4F0j0ZEFl2X9ug7pMQ39BlBCxVsYQk8-jWXBL7kIMRfX1uSmYyv6u4_IpMUUiPmU5o5kWgFthJLA8E1h2t/s200/DSC_2218.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZwQz3q421AC7TuXwaXjhkUUpoH3GoHoYdZVsQ-vkQX-IBP5rSXhZvNw9Z9NI1j1btfcS2pr0IncVNU2DoLujlyB9QKTxjcq1Dx_U_tdewo6acAA4gJM7QVG1tD7haoxKqB_yrvjW7Rec/s1600/DSC_2227.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZwQz3q421AC7TuXwaXjhkUUpoH3GoHoYdZVsQ-vkQX-IBP5rSXhZvNw9Z9NI1j1btfcS2pr0IncVNU2DoLujlyB9QKTxjcq1Dx_U_tdewo6acAA4gJM7QVG1tD7haoxKqB_yrvjW7Rec/s400/DSC_2227.JPG" width="400" /></a> </div>
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Tiger prawns, smoked salmon, whole smoked trout, oysters and salami <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitgczHf4js52J6BCvcALSDI2218NWFVT2cBsNhVsNzEtnbt9GjNCloOgd3hNMQfjMaJkyDD7IVzY8RYC6b2yk241DLo4QAu2UW86fEUmLk3mVBZ7PjvmQ8GYaypTIIIHx6ZWu4doPpBHPc/s1600/DSC_2228.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitgczHf4js52J6BCvcALSDI2218NWFVT2cBsNhVsNzEtnbt9GjNCloOgd3hNMQfjMaJkyDD7IVzY8RYC6b2yk241DLo4QAu2UW86fEUmLk3mVBZ7PjvmQ8GYaypTIIIHx6ZWu4doPpBHPc/s400/DSC_2228.JPG" width="400" /></a> Sashimi salmon - yes we had fish done three ways but it was all about the texture!<br />
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Equally simple salads: <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFGx9oq7aBdown0nJVFLaKWOEZRCJnMdTS_tlWjVYMIO-rIcHJ0KAnBqwmlH_1KgCL6nLaUGkJ-j2eOLMHtsu7zaNhNELVGR1Lna5VLuIQFGYcMtgw_zL5Q0SYVtHFSi8ELz5h3M5U3SWy/s1600/DSC_2220.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFGx9oq7aBdown0nJVFLaKWOEZRCJnMdTS_tlWjVYMIO-rIcHJ0KAnBqwmlH_1KgCL6nLaUGkJ-j2eOLMHtsu7zaNhNELVGR1Lna5VLuIQFGYcMtgw_zL5Q0SYVtHFSi8ELz5h3M5U3SWy/s400/DSC_2220.JPG" width="400" /></a> Baked fresh beetroot with sour cream and chives<br />
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De-seeded cucumber with fried garlic, sweet chilli and fish sauce dressing<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2NrQbTipd_VuV-P-f5HDjCgqrTTTIVxoknwEDj7fjMAnyVPQjvRU8Zfn0GvIWuUnxx3STmiM4sv5_Jk15RJtahqLdCl19XmTFRvXpIQdREip70wMKdf91HY20DdCAfxa38tc9YuJ0v6wN/s1600/DSC_2224.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2NrQbTipd_VuV-P-f5HDjCgqrTTTIVxoknwEDj7fjMAnyVPQjvRU8Zfn0GvIWuUnxx3STmiM4sv5_Jk15RJtahqLdCl19XmTFRvXpIQdREip70wMKdf91HY20DdCAfxa38tc9YuJ0v6wN/s400/DSC_2224.JPG" width="400" /></a><br />
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Waldorf salad<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1kiFSj5aA6KUVFTWEwcbmtOj35051XcdfREeEniBF6bVfR5dVmnWUrsQ6bnM6-w0-blxC8VReD8PmGcDYktOqYc_6vZezHGdbx18sI3ky14sd_olps6x0ONlDPYoLJT9rO3z2a6zCXaZ/s1600/DSC_2219.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1kiFSj5aA6KUVFTWEwcbmtOj35051XcdfREeEniBF6bVfR5dVmnWUrsQ6bnM6-w0-blxC8VReD8PmGcDYktOqYc_6vZezHGdbx18sI3ky14sd_olps6x0ONlDPYoLJT9rO3z2a6zCXaZ/s400/DSC_2219.JPG" width="400" /></a>Iceberg with a French vinaigrette for the traditionalists!<br />
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Carbs to accompany the meal -<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipVkkaFn8OinxzFWm01Hm1WE1lFIl1wkaOj0_E5mFx7Oby7ZL2UwPAy_mWVRK-cOR5RAcrgl5Jiiv36plGpiB9PsZbb7klUmDjn7dbnQQ4g2y5IjKujwzeQ3ZMXCQGCpxGMHxNLD67Vriy/s1600/DSC_2223.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipVkkaFn8OinxzFWm01Hm1WE1lFIl1wkaOj0_E5mFx7Oby7ZL2UwPAy_mWVRK-cOR5RAcrgl5Jiiv36plGpiB9PsZbb7klUmDjn7dbnQQ4g2y5IjKujwzeQ3ZMXCQGCpxGMHxNLD67Vriy/s400/DSC_2223.JPG" width="400" /></a>Ciabatta and Sonoma sourdough<br />
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And the easiest dessert of all - my version of Jamie Oliver's Eton Mess. <br />
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Extra berries and although Jamie smashes his berries with his hands, I used a more conventional food processor. The low acidic yoghurt with the cream really helps cut the sweetness of the meringue and makes this a very light dessert!<br />
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And having one of your guests bring a selection of pastries from the Bourke Street Bakery also helps!<br />
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The only thing we cooked in advance was the beetroot, baked whole in the oven the night before so it was cool for the morning. Everything else was bought or prepped the morning of the lunch! Simple, fresh and easy! :D Gummi Babyhttp://www.blogger.com/profile/16746419753403963804noreply@blogger.com2