eat.drink.write

food fit for a luchador at mad mex

2011-09-11T22:50:00.000-07:00

A few of my friends and I are a little bit obsessed by Nacho Libre. Inside jokes aren't kept in when we're out together as quotes from the Jack Black movie are thrown around left right and centre.

The opening party of the brand new (and brilliant I might add) Mad Mex franchise just gave fuel to my Nacho fire. To familiarise yourself with the words of Mr Libre, please click here: the words of Nacho.

the nachoooooo wall

The wall at Mad Mex is lined with images of luchadores and got me feeling like I might need to put on some stretchy pants, a metallic mask and hit the ring. So sit back, mucho take it easy and check out the highlights.

a margarita with the famous mad mex burrito...

...and a closer look

no mexican party is complete without a mariachi band

churros and hot chocolate sauce

The menu is short and sweet with all the fan favourites - quesadillas, tacos (soft and crunchy), naked burritos (burrito fillings without the tortilla), nachos, melts and of course the burrito.

The soft burrito is filled with pulled pork, cilantro (coriander) rice, black beans, salsa, avocado, sour cream and a little bit of hot sauce. Super fresh ingredients, cheap and now conveniently located on George Street opposite Central Station.

http://www.madmex.com.au/

a foodie five post - efendy

2011-09-01T16:06:00.000-07:00

I've always wanted to visit Efendy, I love Turkish food and I've heard oh so many good things, so when the opportunity arose to visit for the Foodie Five, I jumped at the chance.

This month on the Foodie Five we're tackling Turkish food and all that comes with it, check out our video review.

Bianca xx

a song for reuben

2011-08-25T18:40:00.000-07:00

'Is it the look of your rye

Or is it your soft wagyu?

Who cares Reuben, I think I wanna gobble you.'

Reuben sandwich- wagyu salt beef, Swiss cheese,
dill pickles, sauerkraut and mild mustard mayo

Yes, I am singing about a reuben sandwich to the tune of a Bruno Mars hit. I'm gen y and that's just how I roll.

And roll I did, out of the food court and back into work after a quick lunch dash to Reuben & Moore. A fine sandwich establishment located conveniently at the top of the escalator in the Westfield Pitt St, level 5 food court.

There are so many dining options on level 5 from dumplings at Din Tai Fung to burgers at Charlie and Co and pies at Mick's Bakehouse. Plus, they've added more dining options to level 6.

The reuben will always be a favourite though. Memories of my first ever reuben experience take me back to Spring in New York city - the home of the not so humble sandwich.

http://www.westfield.com.au/sydney/store-profiles/cafes-restaurants

introducing the foodie five files

2011-08-16T18:43:00.000-07:00

To make it a little easier for you all. Check out the promo video for The Foodie Five Files!

Stay tuned for our first culinary adventure

Bianca
xx

http://www.foodiefivefiles.blogspot.com/

my radelaide adventures part 2 - celsius restaurant

2011-08-16T17:34:00.000-07:00

Set on Gouger Street, a well-known culinary strip in the heart of Adelaide, Celsius stands out. A big glass door next to their large sandstone sign, metal letters and that wow factor doesn't stop when you walk in. The room is dark and my eyes are instantly directed to the long communal marble table lit up from the inside out in the middle of the room.

The striking sign on gouger street

We are seated and instantly served. Champagne? Yes please. Within moments the waiter has brought bread and butter to our table including a vibrant green parsley butter.

Bread with butter and parsley butter

We've decided to order a la carte and not go for the very tempting degustation. The entrees came out looking absolutely beautiful and pretty as a picture.

Jerusalem artichoke, pumpernickel, chicken skin, garlic shoots

This reminded me of a lake with lilypads, the chicken skin was crispy and light and the Jerusalem artichokes were creamy. The broth had a wonderful depth of flavour but it came out warm and not really hot which is what you expect from a broth on a freezing winter night but that may have been intentional.

Raw kingfish, kohlrabi, radish, finger lime

This was such an elegant looking dish, you can tell the chef is ex Noma with a plate like this one. I loved the raw elements especially that fresh kingfish and pink radishes which came together really nicely.

Quail, prosciutto, pumpkin, olive liquorice, lemon, coffee

I love quail and I can't go past it on a menu. It could be because I never quite cook it well at home so when I go out I look forward to a well cooked bit of quail. The skin was very crispy but my favourite part was the aniseed flavour that was present in quite a few elements of the dish, that crumbly olive liquorice and those caramelised bits of fennel complimented the salty prosciutto and tender quail really well.

Slow cooked milk fed Suffolk lamb, black garlic, baby carrots

This was such a generous dish. Two large pieces of perfectly cooked and seasoned lamb and just enough of the black garlic to go around. It had a beautiful sweet, caramelised flavour and was a highlight alongside the lamb, carrots and greens.

Pork belly, calamari, eggplant

Those are three magic words in my vocabulary and put together in a dish this attractive was magic to my ears. Can pork belly ever be bad? Well, probably but this one wasn't, crispy, tender and slightly salty as it should be. We found a few pieces of the calamari to be quite tough which was disappointing as it would have come together quite nicely otherwise.

Venison, forest mushrooms, chestnuts, celeriac

I may not have mentioned that I was dining with two of my wonderful girlfriends who were apalled by my choice of venison. I really like venison, it's another one of those meats that you rarely, if ever will cook at home so I tend to order it when I'm out at establishments like Celsius.

The forest mushrooms were tender and quite juicy, the chestnuts were and creamy and that celeriac was a welcomed addition to my plate. The venison was actually quite large and I found it quite difficult to get through but it was oh so tender and tasty.

We didn't even get to dessert as it was really late in the evening and we were all so full after our hefty main meals. I would definitely go back to try a few things I missed out on and would go for a degustation which is quite a good price at $85.00 for 5 courses and $120.00 for 8 courses.

http://www.celsiusrestaurant.com.au/

So, a quick question for you readers, have any of your friends questioned your food choices?

On another note, I will be contributing to a wonderful new blog called The Foodie Five Files. Check out our first post and video bio! http://foodiefivefiles.blogspot.com/

you're a doll

2011-08-03T17:59:00.000-07:00

There are close to hundreds of restaurants I'm dying to try in Sydney. So finally, when the opportunity arises to go anywhere I want, why am I so stumped?

I could list them all to you now, one-by-one like some food obsessed blogger or something....oh wait.

I found myself free, a Sunday evening, a willing companion and Sydney's food scene as my oyster. Cancelling out the restaurants that are booked up till the next season of MasterChef starts and the ones that have been on MasterChef and don't take any bookings. Well I guess the options weren't endless. But then I thought of the ones that have been around for a while, that I have always wanted to try.

China Doll is once such place. Their motto should be "China Doll, where the crockery is pretty and the food is damn good." Ok, so it's clear I won't be hired as their copywriter but I would eat there anyway.

When you see their menu, you'll want to take the easy option and order the banquet but buyer beware - there is no banquet for two.

Apparently it's too much food for two. Clearly they didn't know who they were dealing with.

We tried to convince the waiter we would be fine, but to no avail so they offered us the option of ordering half serves of their entrees and a few of their mains. Compromise is a beautiful thing.

The pretty plates

My chilli plate

It could have been the fact that I kept asking what dishes were chilli that gave away my obsession, so our lovely waiter brought me my very own plate of chilli. Sriracha, fresh chillies with soy and dark chilli paste.

Sashimi of Hiramasa kingfish and ocean trout with blackened chilli dressing

This was quite possibly one of the best sashimi dishes I've had in a long time. The sauce had a clever mix of chilli, sweet and sour and the sashimi was layered on crispy, thin apple slices. Both styles of fish were fresh and easy to eat and went down a treat with the pickled ginger.

Chilli salt squid

A much nicer rendition of salt and pepper squid. I loved the crispy salt crust but the chilli didn't quite hit the mark for me, I actually couldn't taste it, lucky I had my trusty chilli plate to help with that.

2 types of dumplings

So I'll admit this isn't a great photo but once I opened the dumplings, my camera lens would get all steamy. I wasn't going to make my date wait any longer and I didn't want to wait either, I'm a dumpling fiend.

We ordered the Steamed Dumplings with prawn and green soy bean served with tobiko and red vinegar and also the Shu Mai, another steamed style dumpling with prawn, pork, scallop and shitake mushrooms served with chilli oil.

They were both soft and the stuffing was heavenly but those shu mai were my favourite, you could taste every element especially the whole scallops and shitake mushrooms. Truly beautiful.

Crispy pork belly with chilli caramel and nam pla prik

This dish was oh so on the money. Crispy tender pork belly in a sticky, spicy caramel sauce plus the nam pla prik sauce which put simply is fish sauce and chilli. The combination clearly works perfectly and I'm going to have to give this a go at home or I'll be spending all my time and money here.

Wok fried Asian eggplant and tofu with Sichuan chilli bean paste

I'm going to come clean and say my motive behind ordering this dish came down to, two simple words - Sichuan chilli. It helped that there was eggplant because then my date was on board too.

The sauce was quite sour but balanced quite well by the creamy eggplant and tofu and it had just the right amount of spice, nothing too hot. I like my chilli to be bearable.

There was one other dish ordered, the Panang curry with slow cooked wagyu beef shin. I wish I got a photo of this but I was enjoying it so much I forgot. Valid excuse right? The beef fell off the bone with one tap of the chopstick and melted away in my mouth with the beautiful smooth panang sauce.

You don't need a photo though because it's a must try the next time you're heading to China Doll. Did I mention that it's set on Woollomooloo Wharf, good food and a view? That's rare.

http://www.chinadoll.com.au/#

the best way to start the day

2011-06-26T19:29:00.000-07:00

They say breakfast is the most important meal of the day, well it's true and it's one of my favourite meals too. It's hard to pass up a great breakfast especially when it's coming from the kitchen of Bridget Davis (@bridget_cooks), The Internet Chef and brand new owner of Montgomery Street Cafe along with her partner Mahei (@iconic88)

Bridget has worked in kitchens all over New Zealand and Sydney including Bills, the iconic Sydney cafe known for serving a truly beautiful brekky. But I'm not here to talk about Bills because @mostreetcafe you will receive more than a delicious meal. The setting is gorgeous, @mostreetcafe is in a stunning building on a quiet street in the southern Sydney suburb of Kogarah. Thank goodness for a new cafe in South Sydney! This takes no time at all for me and my Mr to get to and this new cafe is a welcomed new addition to our side of town.

Montgomery Street Cafe

As soon as we walk in the friendly staff seat us and quickly get started on our coffees, which we are extremely grateful for. Coffee can make or break a breakfast experience, especially when it's the first cup of the day. I look forward to the rush you get from the very first sip, yes a lot rides on this cup. We're pleasantly surprised to receive our strong Campos blend piccolos.

Campos piccolo's

Drinking our coffee's gives us plenty of time to take in the gorgeous interiors in this cafe. Not only do they serve a great brekky but they also serve light lunches and will soon do cooking demo's. Is there anything that @bridget_cooks can't do?

The light filled room

We've finished our coffee's and like clockwork our breakfast arrives, we share more than a few of our favourite things. How can you resist a meal that starts with "the best mo fo scrambled eggs"?

The best mo fo scrambled eggs with toasted sourdough, smoked chicken rashers and soy, mirin and ginger braised mushrooms

The best mo fo scrambled eggs with a house cured salmon crostada, sustainable caviar and spiced roasted tomatoes with fresh ricotta and mint

These eggs really are the best you can get, creamy fluffy and what I love is there is no need for salt and pepper, they are seasoned perfectly. On another note, I was excited to have found a cafe who serves wholegrain sourdough, I'm a little biased, it's my favourite kind of bread but it is better for you right? The Mr comments that they are two pretty large slices of bread and he's relieved that for once he has enough bread to go around (I've mentioned before he's Italian right?)

The great thing about @mostreetcafe is the way you build your brekky. You start with your choice of eggs, scrambled or fried and then you add on all the sides you would like. The mushrooms have a beautiful flavour with their mix of soy, ginger and mirin, they are slightly sweet and well-cooked. The smoked chicken rashers are a welcome change from the usual bacon as they are just as smoky and even more delicious. The tomatoes are roasted and almost dried and I love the combination of spices including crunchy fennel seeds with the fresh mint and ricotta. Lastly just a little bit of indulgence for the start to your day, the house cured salmon and caviar with a conscience.

Brown butter griddle cakes with a lemon honey butter, mojo syrup and seasonal fruit

These should be called "banging brown butter griddle cakes..." they are absolutely dreamy. We weren't sure what seasonal fruit we would receive but we excited to see a mix of apple and rhubarb on our plate. The acidity from both fruits worked so well with the sweet buttery goodness of these cakes.

Just in case you wanted to see that mojo syrup

The lovely @bridget_cooks from www.theinternetchef.biz

If you haven't taken the trip down to Montgomery Street Cafe, it's definitely time you did. They have the formula down pat, a beautiful setting, friendly staff, great coffee and really really really good food. Could there be a better way to start your day?

52 Montgomery Street, Kogarah
http://www.facebook.com/MontgomeryStCafe

my radelaide adventures pt 1 - Andre's

2011-06-15T17:37:00.000-07:00

This long weekend I managed to dodge the ash cloud and take a trip down to the city of churches. Being in a job where I am surrounded by all things South Australia, I thought it was time I discovered Adelaide for myself.

I consider myself a bit of a planner (possibly a control freak) so the weeks leading up to my weekend away were spent researching restaurants, wineries and all the foodie things to do and as it turns out, SA is a foodie's paradise.

Andre's Cucina & Polenta Bar was the first restaurant stop on my carefully detailed itinerary. First impressions last and my first ever introduction to polenta wasn't great. Before Andre's I had never had good polenta plus I always thought of it as "Northerner food" which you can blame on a Sicilian upbringing. I grew up with the steadfast belief that Southern Italian food is just better and it is in most cases (you can't take Sicily out of the girl) but I consider myself an open minded Southerner so I booked Andre's in the hope of being converted.

Andre's bar

We have quite an early dinner booking as we want to make it in time for the opening night of the Adelaide Cabaret Festival. The greeting at the door was lovely when it eventuated, it seemed as though the restaurant wasn't quite prepared for us as it took quite a few minutes for someone to seat us. After being seated the waiter was lovely and suggests we choose a few starters, entrees and two mains to share as the food is made for sharing.

Fritto misto di mare

We start with a bit of a crowd pleaser, delicately fried seafood with lemon aioli. It came with battered calamari, whole baby prawns and sardines (a personal favourite). The frying really was delicate, not over oily and super crispy especially those whole baby prawns.

Piattata di salumi misti

If you aren't drooling at the site of this delicious plate of antipasti, there is something seriously wrong with you (in the nicest way possible of course). To me, nothing is better than a plate of fresh Italian salumi, you know you're Italian when the sight of this is more appealing than a plate of chocolate. This plate was a mix of prosciutto crudo, mortadella, salame, porchetta, cacciatore, bresaola, lombo and guanciale finished with a drizzle of notably great extra virgin olive oil and fresh bread (another weakness of mine).

Swordfish carpaccio with zucchini lemon, grapefruit and chives

This swordfish was as pretty as a picture (although my picture doesn't do it justice). The uber fresh swordfish was wrapped around zucchini and finished with a light lemon and grapefruit dressing. It was a great way to finish off our entrees because it was so fresh and easy to eat amongst some of the heartier dishes.

Polenta with duck ragu in bianco and roasted chestnuts

Now onto the polenta, I will admit I was skeptical but this was genuinely delicious. The polenta was smooth, creamy, and not even the slightest bit grainy and the duck ragu was cooked beautifully so that the duck was soft and tender. I love chestnuts and they were a beautiful addition to this. I haven't had them in a while and soon as I tasted them there was instant memories of eating them warm on a Winter's night after my nonno had roasted them outside.

SA prawn and bug meat ravioli with cauliflower, beetroot and pancetta

Now the lovely ladies I was dining with commented on the serving size of this dish and it was quite small if you are sharing. The pasta was al dente, the filling was so meaty and genourous and I loved the cauliflower but the beetroot was a little confusing, I'm not sure how well this worked with the dish. Apart from that, the ingredients were noticeably good quality.

We didn't get to order dessert as we grabbed the bill, payed and rushed out the door in time for the festival. I would definitely return to Andre's when I'm back in Adelaide, it was home style Italian food done exceptionally well. Plus I can now say I have been converted, Andre's polenta has changed the mind of a stubborn Sicilian.

a little wait for Billy K

2011-06-06T16:56:00.000-07:00

Call me crazy if you like but I have been known to wait 2 hours for a table at a restaurant more than a few times.

This night was not unlike those times. I've tried to get a table at Billy Kwong on a Saturday before but unless you are there lining up from before 6pm, it is highly unlikely you'll be eating before 10pm. So this time I committed to the wait from the very beginning. We lined up from about 6pm to be told that we would get a call in two hours for a table. I can't believe I haven't been to Billy Kwong, it's always been on the list but something else always comes up.

We jumped across the road for a snack and a drink at the nearby pub and waited. We were starving, so yes we ate twice, don't judge.

After perusing the menu and trying hard to read the specials (they are hand written in running writing) we decide on our first meal.

Pork belly pancakes

I love DIY pancakes and this pork belly was soft and tender but our favourite was the tamari sauce, it was sweet and sticky, a truly beautiful combination of flavours.

Pork sung choi bow with chilli and fresh herbs

What's not to love about sung choi bow? This version ticked all the right boxes, tasty pork mince, bean sprouts not to mention a fresh chilli paste and a handful of fresh herbs. I especially loved the fresh dill and mint it took the dish from ordinary to a-mazing!

Steamed prawn dumplings with organic brown rice vinegar

If you've ever been to Eveleigh markets on a Saturday morning, you have probably seen Kylie Kwong at her stall making fresh omelette's and serving up delicious dumplings. If you haven't been, cancel this Saturday's plans and get yourself down there, two words...foodie mecca! I've had these dumplings before at the markets Her prawn dumplings are incredibly soft and I love them with the brown rice vinegar. These came late to the table and when we asked if they were still coming, they wiped them from the bill and brought them over. Amazing service, no question about it.

Stirfry with clams, pork, cuttlefish and blackbeans

The description of this dish reminded me of one of my all time favourite dishes at Longrain, the squid and speck stir-fry with chilli and black beans. I love the combination of pork and seafood. This one had some of my favourite ingredients too. The cuttlefish was cooked perfectly, as was the pork but the clams were quite gritty and we struggled eating them, if they hadn't been in there it would have been a perfect dish.

Mushroom stirfry with oyster, shimejii, shitake and swiss brown mushrooms

This definitely wins dish of the night for me. How can you not love mushrooms, the mix of all these varieties was delicious and they were cooked perfectly. The crunchy Asian greens were a nice touch too, I wouldn't normally order a vegetarian dish but this was hearty enough to rival any meat dish.

The question was then asked, did we want to order dessert? We were both so full but I'm convinced I have a separate dessert stomach because I can always fit it in.

Poached pears, almond praline and double cream, come on would you say no to that?

Poached pears, almond praline and double cream

Next time I go to Billy Kwong I would get there just a bit earlier to be seated straight away and I would study the menu a little further, you're so hungry by the time you're seated you order the first meal you look at.

It's such a go, go, go restaurant - noisy, fast and a little uncomfortable but with incredibly good food.

http://www.kyliekwong.org/BillyKwongs.aspx

a tale of foodie fate at yen for viet

2011-05-15T20:20:00.000-07:00

Let me set the scene for you. It was a cold windy Wednesday evening and the Mr and I were quite keen for a Winter warmer. Having a bit of a pho obsession, as you may already know, I suggested we take the trip to Marrickville to try Yen for Viet.

We seem to arrive with another 50 people keen on warming up that night, could it have anything to do with a certain review the day before?

We line up expecting a wait and in front of us, couple after couple are leaving after being told that no booking means no table. We persist, optimistic, that perhaps we won't have to wait too long. It gets to our turn and the waitress is called to the kitchen before we can mutter the answer to her question "no, we don't have a booking", she tells us to wait just a moment and walks away.

In the meantime, a table for two is leaving and another waitress comes along and tells us to be seated. I refuse to decline and we take a seat. Dumb luck or foodie fate? I'll let you decide.

We peruse the menu and after a bit of the time, our order is taken. The waitress apologises for the delay and assures us that in a few weeks the waiting times won't be so long.

We start with some entrees, before our much needed pho.

Crispy squid stuffed with prawn, pork mince and black fungus

We both found the squid in this dish to be quite tough but the filling was delicious and so were those pickled vegetables to eat it with.

Crispy pancake stuffed with bean sprouts, mung beans & duck

I'm a little but fussy when it comes to fried food so I was a bit weary when this came out looking a little oily. The duck inside was cooked perfectly though and even though it was still quite heavy for my liking it's balanced out nicely when picked up with those fresh mint leaves and dunked in the sauce, a combination of chilli, lime, garlic & fish sauce.

Pho bo with wagyu beef

And at last I can tell you about the hero, the pho bo with wagyu beef. The soup is seasoned so perfectly and of course served to us with fresh basil, bean sprouts & chopped fresh chilli. I love the wagyu in this, the fat is marbled through the tender beef and adds a beautiful flavour to that broth without making it oily. The ingredients are noticeably fresher than any other pho I've tried.

This gorgeous Vietnamese restaurant is most definitely worth a try for that warm bowl of pho alone.

http://www.yenforviet.com.au/

magnolia bakery, sex and the city & snow - my american adventures pt2

2011-05-09T21:55:00.000-07:00

It was Spring in New York when I was there, having never really been to a cooler destination I was expecting a Sydney style Spring. You know those days right? Crisp sunny mornings, warm days and cooler nights. Well, as I experienced, a New York Spring is not that at all. On most days the temperature would reach a high of 6 degrees celsius and that was a good day.

Now on one particular frosty day (-1degrees) I decided it was the day I would visit Magnolia Bakery, it is iconic after all. So with the lure of cupcakes I dragged my mum and sister along, we put on every layer we had and headed downtown. At first they weren't particularly impressed as there was a line around the corner and as soon as we started to line up the heavens opened with rain and yep, you guessed it, snow. I would like to point out that I don't own warm clothes for the snow, I don't like the cold and I tend to act like a princess around July in Sydney so this isn't ideal when you're lining up for about 30 minutes in the cold, without an umbrella.

The line outside Magnolia Bakery

Apologies for the blurry photograph, I was literally shivering when taking this shot because everytime I used my camera I had to take off my warm woolly gloves.

Outside Magnolia Bakery

Once inside, the store is very cute, crowded and cluttered. There were gorgeous lace curtains, fresh flowers in jars and cake and cupcake displays everywhere. There aren't any seats inside, they wouldn't fit as the store is tiny and generally packed with people, plus there's a section inside just for merchandise!

Cupcake aprons for sale

The gorgeous cakes on display, reminds me of a country bake sale

Now, after that long wait I had worked up quite an appetite and I'm convinced that the cold makes you more hungry so I was ready to eat. I was very excited to see my favourite red velvet cupcakes on display and mine for the taking as I here they are often sold out and unavailable.

Our gorgeous box of goodies - red velvet cupcakes, vanilla with chocolate icing and caramel with buttermilk icing

So excited I finally made it, I had to take a picture of the box

That gloriously RED velvet cupcake before I'm about to dig in

The cupcake was delicious, it had layers of light creamy icing and fluffy, red moist sponge. I'd like to take this moment to thank Jen from http://www.lifeslikeacupcake.com/. She is obviously a cupcake lover and an amazing cupcake creator and I wouldn't have gone there if it wasn't for her. I could literally hear her voice in my mind saying "never mind the cold, red velvet cupcakes are inside!".

Now if you head out of Magnolia and turn left just down the street you'll arrive at a very famous building - Carrie Bradshaw's apartment block where almost every episode of Sex and the City was filmed.

That famous apartment block in downtown NYC

The apartment is blocked off, as there are people actually living there, which meant no Carrie photos at the top of the stairs waiting for Big's car to come down the street. It was a shame really.

So glad I got to see this gorgeous part of New York, cold or not it was worth the visit downtown plus now I'll never complain about Sydney winters again!

The beautiful Perry Street

Magnolia Bakery - 401 Bleecker Street, New York City www.magnoliabakery.com

a night to remember at tetsuyas

2011-05-04T21:00:00.000-07:00

When a meal starts with truffle butter, you can think either two things: the first is that the restaurant could be compensating for something or the second, that you're in for a treat.

I was definitely in for a treat, an 11 course treat, complete with matching wines, sake, a chocolate dessert to die for and a very famous piece of Ocean Trout.

I'm just going to take a short break from my USA posting for one very special post. Since I can remember I have wanted to visit Tetsuya's. I've never been mainly because of the time and money factor, but through my job and just a little bit of luck I finally got to go.

The restaurant is beautiful, set on a renovated heritage listed site on Kent St it is complete with serene Japanese gardens, white tablecloths and beautiful silverware. I know that modern dining is taking a step in a different direction right now but it's still nice to sit down and experience one of the 'original' fine diners in Sydney.

Now I'm going to give you the photo log from the night and talk a little about my favourite bits even though it was impossible not to choose them all.

Chilled cucumber soup with sheep yoghurt ice-cream

Pacific oysters with rice vinegar and ginger

Sashimi of yellow fin tuna with shishito & garlic chips

This was quite possibly the freshest tuna sashimi I've ever tasted and I loved the combination of flavours. The shishito chilli's were grilled and quite smoky and were a lovely addition to the tuna. You would think the garlic chips would be a strong flavour, especially with those chilli's, but they were light and crispy and complimented both elements of the dish.

Marinated NZ scampi with curd and junsai

Confit of ocean trout with konbu, celery & apple

I was so excited to just look at this dish as I've seen it many times before but here it was in front of me, the signature dish at Tetsuya's. The ocean trout was absolutely divine and I loved the celery, apple and roe as a combination but I found the konbu to be quite bitter, it is a form of kelp after all.

Steamed Murray cod with blackbean & bacon

I love that this beautiful piece of fish was steamed because it soaked up all the heavenly flavours from that broth. That crispy piece of skin on top was delicious and loved the blackbean and bacon together, such a simple dish but one of my favourites.

Braised Ox tail with sea cucumber & lotus root

I don't even know how to describe the flavour of sea cucumber, it's a little like a chewy seafood jelly, very interesting substance actually. The braised oxtail was incredibly soft and tender while the lotus root was quite crunchy.

Pancetta wrapped quail breast with pine mushrooms & chestnuts

When this came out, it almost looked raw but the quail was tender and the pancetta added a beautiful saltiness. That medley of vegetables was a highlight, I loved the mix of chestnuts, mushrooms and sweet potato cooked in what seemed like duck fat, just sensational really.

Cootamundra de-boned rack of lamb, eggplant & white miso

Another favourite for me, this piece of lamb was tender and easy to slice through but I especially loved the combination of eggplant & white miso it was served with, creamy but with a hint smokiness. A Japanese interpretation of babaghanouj perhaps?

Now is a good time to introduce you to our dessert courses, starting with a light palate cleansing sorbet with poached apples layered at the bottom.

Green Apple Sorbet

Pear Tarte Tatin

This was more of a deconstructed Tarte Tatin with each element muddled throughout the glass including that dark sticky caramel, pears, crispy pastry & ice-cream. I love tarte tatin and this one didn't disappoint, quite possibly my favourite dessert of the night.

Valrhona chocolate pave with cream cheese ice-cream and cinnamon twigs

Firstly, how beautiful is this? That gloriously glossy pave was divine, the rich sticky chocolate coating opened to a creamy, almost mousse like filling. The cream cheese ice-cream was a perfect addition, what's not to love about this dessert?

The night ended with a visit from the man himself, Tetsuya Wakuda and I got to say a quick hello to tell him I'll be back there as soon as humanly possible!

www.tetsuyas.com

a good cup of coffee in NYC - My American adventures pt 1

2011-04-30T01:08:00.000-07:00

You wouldn't think it would be hard to find a good cup of coffee in one of the biggest, most advanced cities in the world, but it was.

Don't get me wrong once we found a few good coffee shops we would go back again and again but this one definitely gets the award for our favourite. I may have mentioned it before in a very early eat drink and write post but I love coffee and I will admit, I can be a coffee snob. I blame it on Australia, we are so blessed here with good quality coffee, great barista's and top notch cafes. So when I got to New York, went to a cafe and asked for a small coffee at a random coffee shop I had certain expectations. Now what you get in America is generally filtered coffee and if, like me, you like a small coffee you will be unpleasantly surprised to find that our large size is their small.

I'll stop complaining now though because then I found Piccolo Cafe. Perfect for me as I drink piccolo's and they knew what a small size was.

This gorgeous cafe was located just moments away from my hotel, yes I do believe in fate. The coffee was great and the fit out was stunning. but they also had great food. Beautiful pastries and biscotti's to start the day, panini's like prosciutto, arugula and burrata for lunch, hearty pasta's for dinner like spaghetti and meatballs and creme brulee for anytime of the day, really. It was a great cafe to have nearby and definitely somewhere I would keep going back to. Did I mention it was part owned by an Aussie?

There are three handy locations too, check them out here if you're ever in NYC.

http://www.piccolocafe.us/home

girls night at Bistrode CBD

2011-03-27T00:16:00.000-07:00

It was the last girls night before I go away for a month and after an incredibly busy week we found ourselves with no booking and no ideas for a dinner spot.

I had wanted to go to Bistrode CBD for a while now but didn't think it was the spot I would end up at for a girls night. Given the nose to tail concept that Jane and Jeremy Strode have implemented at Bistrode and the fact that's it's really good English pub food I thought it would be the place I take my Mr.

But that's where the night took us and I'm glad it did. Before we ordered, we look over to the table next to us where dessert is being served and we see the Pink Champagne jelly with mixed berries and oat crumble and decide to skip the entree and go for a main so we get to dessert faster.

Wild Kingfish, Avocado, Fennel and Rocket

This dish was light and Summery, the fish was juicy and had a subtle aniseed flavour from the fennel. The salad was well dressed and simple making sure the beautiful fresh vegetables were the star.

Our side order of Kipfler potatoes with butter and parsley

Grain Fed Butler's Steak (250g) with red wine sauce

Comments all round were that we were glad this steak was pre-cut, given we all shared our mains. The red wine sauce was rich and full in flavour and the the steak was cooked perfectly medium. Loved dipping those buttery kipfler potatoes in that sauce too!

Pork chop, red cabbage and red apple coleslaw

I have to say this dish was my favourite part of the whole evening. I know you're thinking it's just a pork chop and coleslaw but with each bite of the deliciously cooked fatty pork chop I craved that fresh slaw with apple. The dressing was creamy but still fresh enough for the pork, I would love the recipe. And the highlight was that small piece of crispy crackling, a salty, crunchy, melt in your mouth kind of goodness in one chip.

Now the end of the main only meant the beginning of dessert which we were particularly excited about.

Pink champagne jelly with mixed berries and oat crumble

You would think that after a while you would get used to the taste of something but each mouthful of this dish was sweeter than the next. It was very feminine and pretty with those bright berries and pink champagne and that crumble with the jelly was a match made in heaven. Even for a pub, I think I can safely appoint this dish "girls night dish of the year".

Baked white peaches, vanilla ice cream and raspberries

Another fresh summery dish with a beautiful creamy vanilla ice-cream, another highlight of this already wonderful night.

Chilled fig and Port soup with baked custard and fresh figs

This soup packed a punch, the port was sweet and aromatic and I loved the way the fresh figs soaked in that port. The baked custard was a lovely addition and broke up the strong liqueur flavour.

Jane's honey tart and peanut butter ice-cream

"This is like America on a plate" Rosie said and that peanut butter ice-cream reminded me of a really really good version of Reese's Peanut Butter Cup. But what made this even better was when you taste the two together, the honey tart was pure magic with that peanut butter.

I can't wait to take the Mr here as there is so much more I want to try like the crispy pigs ear salad, the corned wagyu beef and the duck salad. It might be a few weeks away though as I will be jetting off to the USA today for some exciting foodie adventures. I'll be blogging along the way from NY, the Carribean, Miami, LA and San Francisco so keep checking in.

mi casa e La Casa

2011-03-24T03:01:00.000-07:00

There aren't many restaurants I can say I've been to where I've been greeted with a hug when I walk through the door. But hug or no hug, that is the kind of warm service you'll receive from the moment you walk into La Casa.

The restaurant is owned and operated by the effervescent Carmel Ruggeri @CarmR and her brother Tony along with their family of staff including Carmel's husband Smiley and that "hot" Spanish chef Killan Diaz. Carmel tells me she hired Killian, purely based on his charming good looks but lucky for Carmel it turned out he could actually cook. And wow can he cook!

Carmel and Killian

I'm not one to go out much for Italian food given I have great Italian food at home a few times a week. But when the food is just like the "best of" edition of Nonna's cooking how can you resist?

I've heard about La Casa from a few people so I thought I would take two of my friends Milly and B and my Calabrian Mr.

Gamberi all’aglio con pomodorini piccante e verjuice

We start with some entree's first up and the garlic prawns arrive. They are fresh and juicy and dripping in garlic and chilli. I love the kick of the chilli and the roasted cherry tomato's throughout the dish. The two boys at the table fight over the bread to dip into the oil left at the bottom of the bowl.

Calamari fritti con rucola, aioli e balsamico

We also receive the crispy fried calamari which comes with aioli and balsamico. I can't say I've ever had that combination but the balsamico is my favorite part, sweet and sticky. I wish I could tell you more but the moment I went back for a second taste they had vanished off the plate.

Polpette della Mamma

I love the story behind these meatballs as they are Mamma Ruggeri's very own recipe. She used to come into the restaurant and make them herself until the chef decided instead he would learn to make them perfectly. After a few lesson attempts at the restaurant they still didn't seem to taste quite the same so he went to her home and watched closely for every ingredient and method until they tasted exactly like Mamma's. It definitely paid off as these meatballs are absolutely to die for. They're the kind that break apart easily with one tap of your fork and the red sauce is vibrant and full of flavour. I want to sit with mamma Ruggeri and learn how to make them too because I'm still craving them.

‘Nsalata Portualla

Growing up I loved fennel, I would take it to school in little air tight bags, snap it off the quarters and crunch away. The other (non-Italian) students would ask if I was eating onion and I would reply no, it's finocchio. Not knowing the actual English word was fennel. I love the stuff, the fennel in this salad was thinly sliced, crunchy and refreshing and I loved the mix with the citrus.

Mr - Fettucine con gamberi, aglio, olio, peperoncino, spinaci e capperi

Now onto our mains and lucky me, I got to sample a small amount of each dish. This one was a highlight, the prawns, garlic, chilli and oil together are match made in Italian heaven and seasoned perfectly too. If you come for pasta, this is my pick.

Milli - Penne alla Norma

This dish was named after the famous opera ‘Norma’ composed by Sicilian, Vincenzo Bellini. A mix of ricotta, eggplant and olives in a napoli sauce. I didn't get to try much of this much but I do remember the penne was al dente! And if the sauce was anything like the one on the meatballs, Milli was in for a treat.

B - Wagyu Steak

Served medium rare and with Salmoriglio, a mix of Extra Virgin olive oil, lemon, parsley oregano & garlic. In the words of B "this is quite possibly the best steak I've ever had" and it really was for me too. It was cooked perfectly, easy to cut and soft. I hear this isn't around for very long so get in quick!

Coniglio in Agrodolce

Rabbit cooked in tomato and balsamic, capers, pine nuts and sage, some of my favourite flavours. This sweet and sour combination works so well with the game-y rabbit and soaking up those sauces with that bread is perfetto.

Frangipane & marmalade tart

Affogato with hazelnut gelato, liquor and espresso coffee

Trio of gelato

Ricotta Cannoli

Seeing as I've spoken for long enough about the rest of the food, I'll let the desserts speak for themself. Cannoli, gelato, marmalade tart do I need to go on? And that affogato, love the hazelnut in the smooth espresso.
Carmel and the team are like a second family which is what makes La Casa your new Italian home and besides if the Sicilians like it, you know it's good!

Charlie & Co, you had me at hello

2011-03-17T20:19:00.000-07:00

I'd like to know what you think, makes a good burger. Everyone has different tastes, so what's your's?

I love a beef burger, none of this wimpy chickpea patty/grilled chicken stuff. I am a lady who likes her burgers beefy. I also love pickles and relish. Dill pickles, gherkins, spicy pickled jalapeño, i'm happy with them all and as for relish, I love something a little sweet.

To me, a combination of well cooked beef, the sour pickles and the sweet relish, plus maybe a slice of cheddar make up the perfect burger.

And then, like a new romance, I found Charlie, his sweet burgers and romantic fries swept me off my feet. It was destiny that we would meet and the Wagyu and Co. burger was my soul mate.

I've been to Charlie & Co burgers three times now and each time I've ordered the same thing, my beloved Wagyu and Co Burger. The burger is topped with a medium rare Wagyu pattie, aged cheddar, pickled gherkin, aioli and a beetroot relish, no wonder I love it so much right?

"How you doin'?" Wagyu and Co Burger

When I went with the Mr. he ordered the delicious Federation Burger. A seasoned Angus beef pattie (not a little bit fancy) with tomato relish, lettuce, aged cheddar and a fried egg. He claims his order was better than my order, but I beg to differ don't these boys know we're always right?

Federation Burger

Pair these delicious burgers with some of those gloriously salty, crispy, Parmesan truffle fries and you'll know why I'm in love with Charlie.

Parmesan and truffle fries

Charlie & Co is on the 5th level of the new Westfield Pitt Street and at the Opera Kitchen right next to the Opera Bar. http://www.charlieandco.com.au

So readers's whats your ultimate burger combination?

an anniversary at aria

2011-03-16T04:40:00.000-07:00

What is it about anniversaries that send the opposite sex into a flurry? Given the close proximity between Valentines Day and our anniversary I was in charge of organising dinner for that and my Mr was put in charge of organising dinner for the big 2 years.

To his credit, I tend to change my mind a lot and wasn’t sure If I wanted a Duke Bistro type dinner or go down the romantic road and opt for waterfront and chef hatted kinda dining. To be clear I chose the latter and after a little procrastination Aria was booked. Now because of the procrastination/male panic/female indecisiveness we were offered the only time slot Aria had left, 5:30 – 8:30. At first I was a little annoyed as I had my heart set on the seasonal tasting menu and the only option we were given was the pre-theatre menu. I’m a little obsessed with stalking menu’s online; it really is a terrible habit as I’m never surprised when I read a restaurant’s menu. That, combined with the other habit of reading every review under the sun before I go basically takes the mystery out of dining out, my friends and family think I’m crazy. That aside, I was excited to visit Aria as it has always been on my list to visit.

Now, onto the restaurant. Given the early timeslot and the gorgeous Sydney weather the view was simply amazing. I have to say that looking at our glorious Harbour never gets old for me and especially in that dimming afternoon light.

From the moment the doors are opened for us, the service is incredible. I have been to fine diners before but nothing like this. Every one that worked there greeted us with a smile, I was extremely impressed.

We start with a bottle of the 2003 Kilikanoon Mort's Block Riesling from the Clare Valley, I love Clare Valley riesling and we both decide on a white wine. We then go for the three course option which is entree, main and dessert for $85.

Gazpacho and chive oil

Our amuse bouche comes almost immediately after we order, a delicious gazpacho with chive oil which I expect to be oily, but it is fresh, light and chilled.

His: Kurobuta pork belly with pickled watermelon and crackling

From here on out I think will go through the dishes by 'his' and hers'. This is his, a deliciously tender piece of pork belly with pickled watermelon and if that wasn't enough to tempt, an extra piece of crackling. He seems to be incredibly pleased with his choice as I've never seen the man eat so slowly, savouring each mouthful. I'm a big fan of the crackling with the pickled watermelon which is surprisingly much sweeter than what you expect.

Hers: Peking duck consomme with duck dumplings, mushrooms and shaved abalone

We both argued over this dish while we were ordering as it sounded incredible, let's just say I was very pleased with my choice. The soup came covered with a lid and as soon as it was lifted, the aroma was released and I could not wait to try. The broth was aromatic, beautifully flavoured by the duck and the mushrooms. The dumplings were soft and the duck was cooked wonderfully on the inside but the mushrooms and the abalone won me over. Trying to pick up each paper thin slice of abalone with the mushrooms was difficult as they kept sliding off my spoon but mixed with the delicate consomme, the flavours came alive.

Hers: Char-grilled Rangers Valley sirloin with a cauliflower and bacon croquette,roasted king brown mushrooms and a grain mustard sauce

Ever since my experience at Movida, whenever I see a croquette on a menu I point and nod my head and this cauliflower and bacon one doesn't disappoint. It's crispy on the outside and hot and creamy on the inside. I also love the little side of pickled cauliflowers that it comes with. Another side is the single roasted king brown mushroom which is flavoured by one thing - butter, butter and butter can I say yum yum yum? The beef is seasoned well and cooked just the way I like it, rare! Thank goodness they get this right as this piece of beef is perfection.

Mozzarella, fig and radicchio salad with balsamic $16

Salad of tomatoes with toasted sourdough, olives, cucumber and basil $15

His: Slow cooked lamb neck fillet with eggplant purée, tomato and basil fondue and a black olive sauce

I have to say I knew that my Mr would choose this dish for three simple reasons: the eggplant puree, tomato and basil fondue and black olive sauce. He's Italian, what more can I say? The dish is perfectly balanced in flavour and the lamb is cooked the only way it should be cooked, completely melt in your mouth soft, the knife slides right through.

His: Tempered Manjari chocolate with salted peanuts, golden raisins and a caramelised

banana ice cream

I don't particularly like chocolate which is probably why this dessert was chosen by my man, no sharing. One word to describe this dessert would be decadent and it was plated beautifully. I did get to try it all too, the raisins and peanuts were sticky and sweet and the chocolate was rich but very smooth and incredibly creamy.

Raspberry souffle with white chocolate ripple ice cream

The note on the menu next to the souffle said "please allow 20 mins" and I was willing to wait. This didn't even take close to that long but I would have waited 40 mins. This was like putting my spoon into a sugar coated, raspberry cloud. It was all fluffy and bouncy and everything a souffle should be. The outside was coated in crunchy sugar and soft warm raspberries were all throughout. The ice-cream was delicious and creamy and I loved the crumble on top but I didn't even get to chance to finish it as I was so consumed by my sweet berry cloud.

Petit Fours

The final dish (and one we could barely finish) were the bite sized petite fours. A chocolate orange truffle, apricot jelly and coconut macaron. The macaron was my favourite as it was sticky and crunchy and I loved the texture.

I always judge a restaurant on the question: Would I come here again? The short answer is yes - the food was glorious, the service was outstanding and how can you not LOVE that harbour view.

www.ariarestaurant.com

the best pho in Sydney

2011-03-06T21:12:00.000-08:00

I'm half Italian and half Lebanese, blessed in the food stakes I know. This combination always ensured a smelly lunch box at school and a whiff of garlic every time I opened up my bag. It meant I was eating prosciutto and bocconcini sandwiches when my class mates had ham and cheese. It meant fattoush instead of a garden salad, and zaatar instead of vegemite. So what exactly would a certified ethnic girl know about a good bowl of pho?

I feel qualified because I learnt about good and bad food at a very young age, I would come home from school camps frail because I refused to eat camp food. I learnt about Asian flavours early too I had been to Thailand four times by the time I turned 16 and I come from a chilli obsessed household. So all this, you see has contributed to me becoming a pho pro.

I have tried pho in Cabramatta, Regents Park, Haymarket, the CBD, Darlinghurst and Bankstown. And I can honestly say the best place for a bowl of pho is An Restaurant in Bankstown.

So Pho, so good

This unassuming pho house is located opposite Bankstown sports club on Greenfields Pde in Bankstown and only serves pho, so don't go in expecting a full blown Vietnamese menu. My combination is always pho topped with rare beef and tripe, but there are 15 combinations to try in two sizes - medium from $10.70 and large from $11.80 (or big and bigger, as far I see it).

Bean sprouts, lemon and basil

Pho sauces and cutlery

The thing I love about pho is that you can have it the way you like it. No chilli, extra chilli, fish sauce, soy sauce or a truckload of beansprouts. However you like to eat yours, An Restaurant has always been the place I go back to. My dad first took me there when I was 16 and I have been going ever since and nothing seems to beat the quality, speedy service and crazy, cheap prices.

my beloved pho

Their tag line is so pho, so good and apart from the fact that I could go on with pho word plays for days, so far An restaurant really is so good. Taste the difference for yourself.

Now readers where have you had the best bowl of pho?

a meeting of two blogs at ms g's

2011-03-01T19:27:00.000-08:00

There’s nothing like a bit of table sharing, food sharing and photo sharing with a few fellow Sydney food bloggers.

Me and my Mr were just walking down Victoria St, Potts Point eagerly anticipating our long awaited dinner at Ms G’s when we bump into another Ms G. Ms Gianna, that is, the heel wearing co-writer of @TheEmptyFridge and her partner in love and food Demos.

Both, a little tipsy from the Sydney Cellar Door festival in Hyde Park, Ms G and D insist we sit with them; moving from their table and helping us avoid a 20 minute wait.

They’ve already started eating so we get to ordering, firstly our cocktails. These come in two categories, packaged and unpackaged we both go for packaged – a green iced tea with vodka, apple and grapefruit bitters and ms g’s famous yuzu slushie with limoncello, yuzu juice and orange bitters.

Ms G's Green Iced Tea

Pickled Vegetable Plate

We’re both so hungry so we start with a couple of ms G’s mini banh mi and the plate of pickles. The banh mi are basically burgers with either pork belly or chicken katsu. We both go for the pork belly, it’s crispy and tender inside and the burgers are bite sized enough to eat in two mouthfuls. As I may have mentioned about 100 times before, I like anything pickled and the pickled chilli’s are a nice addition to my burger.

Mini Banh Mi

There is always one dish that will stand out in a crowd. One dish that takes your meal to a whole new level. I can't explain it but for me this dish was the prawn toast with yuzu aioli and a vietnamese herb salad. I love a herb salad and I love coriander and am one of the lucky people that can eat it (sorry @TheEmptyFridge) so I was happy to see this salad atop my crispy, delicious prawn toast and aioli. The prawns inside the toast were cooked perfectly and I loved the addition of the sesame seeds.

Prawn toast with Yuzu aioli

I've read every single blog post and review on Ms G's in recent weeks so I basically went in knowing exactly what I wanted to order. That meant I would undoubtedly be having the crispy fried baby chicken with kimchi mayonnaise and the egg noodles with braised duck, poached egg and XO Sauce.

Fried baby chicken with kimchi mayo

Egg noodles with braised duck, poached egg and XO sauce

We ordered half a chicken and I felt like I had one piece with the creamy mayo and looked down to see the plate clean. Apparently my Mr, also liked the chicken. Another highlight of the night was the egg noodles, the braised duck with the herbs and egg were a match made in heaven and I especially loved the punch from the XO sauce and the sriracha chilli sauce we added.

Now at this point in the meal, a group of four Sydney food bloggers look up from their concentrated ingesting and see two famous faces walk in. Sophie Faulkner and an unidentified male, followed by Sarah and Lachlan Murdoch. This added even more excitement to a night of spontaneous meetings and bubble tea.

Wok Fried Taiwanese clams with chorizo, chilli and basil

Our last savoury dish for the night was a very tasty stack of clams with chorizo, I loved the mix of flavours although I would have liked a dash more chilli.

The night didn't end there though, it was time for dessert and somehow (and I don't know how) we ended up with all four desserts. Apologies in advance for the pictures of only three desserts, two very hungry males couldn't wait for us to take the photo. Warning: drooling may occur

Stoner's Delight

Jam Donut

Pandan chiffon cake with coconut ice cream

Hubba hubba! Can you say that about food? I think my favourite part of all this was the marshmallows on the Stoner's dessert plate they were soft and creamy (very unlike marshmallows I'm used to) but with a lovely tartness, they came with banana ice-cream, peanut brittle and chocolate crackles. The jam donut was a close second as I loved the crunch from the dehydrated cinnamon donut pieces. Missing from this heavenly line-up is the Splice - a pine lime granita with a lychee sorbet and whipped cream. I am a big fan of granita as it is a staple at my nonna's house every summer but I don't even think I tried the lychee sorbet, sadly. The desserts were gone before I could tweet - "loving dessert at Ms G's."

Yep, we finished them all!

I'm already planning the next trip to Ms G's as there were so many things on the menu I wanted to taste but didn't have the stomach capacity for.

http://www.merivale.com/#/msgs/msgs

Cheers

Thanks to @TheEmptyFridge for a memorable evening and the gorgeous pics!

sailor's thai on valentines

2011-02-21T21:09:00.001-08:00

It's Valentines night, a Monday night and we don't have a booking. Anywhere. I thought we could just take a cab down to Longrain early after work. They don't ever take bookings, we're in the mood for some good Thai and don't particularly mind waiting in their bar for a table. I checked their site earlier that week to make sure they don't have any Valentines Day events and there's nothing listed on the site. But it dawns on me at 5pm on Monday that maybe I should call, just in case, to see if they're open.

I never got the memo and apparently the memo never got to their website but on the 14th February every year, Longrain does take bookings and they're full to capacity all evening. Lucky I called. So after a few more restaurant rejections and a mad flick through the Good Food Guide we have a 6pm- 8pm booking at Sailor's Thai in the Ivy complex and we're on our way. Nothing like a time limit on a romantic date.

What I really want, as I walk down the laneway toward Ivy, is to steal a table at Felix or Ash St Cellar from some poor, unsuspecting, star crossed lovers. The restaurants look gorgeous and inviting but very, very full. Is the restaurant world trying to tell me something? Is it really necessary to book a table on the most romantic day of the year? It appears so and apparently everyone in Sydney knew that.

We head up the elevator to Sailor's and I remember suddenly I really felt like some Thai, the smell is amazing.

The restaurant is beautiful, Merivale knows what they're doing in the interiors department. No image I took was worthy to post to show you but I assure you it really is beautiful.

After being handed a white rose, which every lady dining at Sailor's received that evening we are, very efficiently, seated.

: Sailor's Thai Betel Leaves

The first order arrives, our betel leaves, which I am particularly looking forward too. These ones are filled with crab, coconut, chilli, lime, ginger, peanuts and caramel sauce. They didn't quite have the same flavour explosion as others I've tried and I found the peanuts to be quite hard.

: Sailor's Thai Five Spice Calamari

This was by far the stand-out dish of the evening. The calamari was twice cooked which it made crispy on the outside and cooked perfectly on the inside plus the five spice added a great kick, we wanted another plate of these babies!

: Prawn and chicken sausage wrapped in bean curd skin

Another great entree, this is kind of like a Thai style spring roll. The plum sauce is a great addition to the crispy layers of bean curd skin and the tasty prawn and chicken filling which is by no means dry.

: Grilled beef and apple eggplants

I love chilli and I have a very high tolerance for spicy food, in fact i'm all about extra chilli on the side, but this packed a mean punch. More water please. It was described as 'hot and sour' and that rings true. The dish was that adrenalin to your taste buds you expect from a summery Thai dish. The apple eggplants were crunchy and absorbed the chilli jam dressing and the thin slices of rare grilled beef were smoky and delicious. It was addictive but unbearable at the same time. I heard the couple next to us order it and told them that it needs to come with a warning if you're chilli shy.

: Sailor's Thai Red Duck Curry

Our second main is the red duck curry with snake beans, tomato, grapes and apricot. We generally never order a curry but this one sounds too good to pass up. I love the sweetness of the grapes and apricots as it works really well with the game-y flavour of the duck. The lovely mix of sweet, spicy and smooth are perfectly balanced, thank goodness the heat of this dish isn't overpowering!

: Sailor's Thai Black Sticky Rice & Caramel Custard

The waitress compliments our choice of dessert when we order the black sticky rice and caramel custard. I feel very proud of myself for making the pick because when this comes out, it's a heavenly masterpiece! The black sticky rice is chewy and sweet and the caramel custard is unbelievably creamy but not too rich. It ends the evening well and cools the fire that was still burning from our main.

The service on the night was very good and the wait staff must be extra attentive on Valentines Day because we were asked more than three times throughout the meal if we were enjoying it. Generally I had my mouth full or was gulping down water, so I didn't appreciate this all that often, once would have been enough.

Now I don't know if I would venture back to Sailor's but there's plenty more under the Merivale umbrella I am itching to try Ms G's, Felix, Ash St Cellar, Bistrode CBD... need me to go on?

http://www.sailorsthai.com.au/ivy.html

hells kitchen - Melbourne Food Part 2

2011-02-14T16:35:00.000-08:00

Welcome to Degraves Street, where cafe possibilities are endless. Ah, the breakfast choices available down one tiny strip of Melbourne road.

This is where we head for brekkie when we stay in Melbourne. The difficulty is choosing a cafe, they're all full, noisy and have great breakfast menu's so I guess it comes down to who has two spare seats available for two latecomers.

: Degraves Street

Hells Kitchen, despite the name is not a popular TV series starring a foul mouthed British chef, it's a bohemian cafe down stairs with a bar upstairs conveniently named, "Hell's Upstairs". While I particularly don't care for the name, the barista looks like she makes a good coffee and that's all that is on my mind having just jumped off an early flight and wondering around Melbourne city for an hour suitcase in tow.

: Hell's Kitchen

We sit down to eat ataround 10:30, looking forward to a hearty breakfast when we're told upon ordering they've stopped serving eggs. I'm too hungry and caffeine deprived to care so we search for the the none egg breakfast options and thank-fully there are a few.

While we're waiting for our order, our coffee arrives. Two piccolo's, perfectly made I knew I had a sixth sense when it comes to barista's.

: The Storybook menu

The menu's are actually old Golden Books, thought this was very cute!

: Baha & Beans and Bagel

My date orders the Baha Beans, a bowl of spicy beans in a tomato based sauce served with a crispy bagel. Not your typical breakfast dish as it's a lot like a bowl of chilli con carne but it's nice and hot on a crisp Melbourne morning.

: Hell's Kitchen Salmon Bagel

I order the salmon bagel with a very generous layer of cream cheese, capers and cracked pepper. I love smoked salmon sandwiches exactly like this and the sesame seed bagel is toasty and warm.

Who knew breakfast minus the eggs could be so good? Now i'm ready for my second favourite Melbourne street, Flinders Lane for the other thing Melbourne does well, laneway Fashion.

http://www.melbourne.com.au/degraves.htm

mi Movida - Melbourne Food pt 1

2011-02-07T21:01:00.001-08:00

I've been dreaming about Movida for months. So when I finally had the opportunity to jet down to Melbourne for two days, I was going to Movida - rain, hail or shine.

I was down for the Australian Open and matches till midnight made it impossible to go for dinner, so we went for lunch. Lucky we did because we soon found out that the restaurant is booked out on Friday, Saturday and Sunday nights for the next two months. Thank goodness for lunch.

: Movida on Hosier Lane

Down we went to Hosier Lane, a gorgeously graffittied laneway, and after a 30 minute wait we were seated. I was like a kid in a candy store and tapas is my candy.

The service has been outstanding from the beginning, from taking down our names and seating us at our table. If only Movida service was everywhere. After a quick glance at the drinks menu, the waiter comes to take our order, I'm in a spanish restaurant so apart from the $78 bottle of Sangiovese there is only one option to me.

"Drinks?

Sangria.

A glass or a jug?

Jug."

: Our Sangria Jug

As we read through the menu and listen to the specials I begin to see that this Saturday lunch is going to be a full blown tapas degustation. I can't just pick a few dishes I want them all!

: Sardines and Salsa

The Sardines are a special on the day and are served warm with a pickled salsa of capsicum, tomatoes and onions since. I love anything pickled particularly with fish, so this is perfect to me especially as the sardines are warm.

: Pork stuffed calamari with squid ink dressing ($7ea)

This next was one of those 'too good to refuse' sounding meals. Calamari, Tick. Stuffed with pork, Double tick. With squid ink dressing, bring that to the table now! It was definitely a highlight and the kind of dish you come to expect from Frank Camorra. The calamari was cooked perfectly and not the least bit rubbery and the squid ink wasn't overpowering.

: Grilled Chicken with Pickled Garlic and Green Chillies and Croqueta ($4ea)

We've just glanced over to the couple next to us and got a glimpse of the crispy looking fried Fried silky Croquettes filled with Jamon and Egg. We don't even blink and order two almost immediately. They also bring another special we have ordered, the grilled chicken with pickled garlic and green chilli's. I wouldn't normally order a grilled chicken as far as I'm concerned I can grill boring old chicken in my sleep. But this is far from boring, the chicken is smoky and the green chillies have just enough bite.

: Roast Lamb Cutlets encased in a Catalan Pork & Paprika Pate ($7.50 ea)

After the winning pork pate I ate at Porteno, I have searched for more every time I'm out. Obviously a completely different dish, we order the cutlets encased in pate, the texture is smooth and the paprika adds the spike that such a meaty tasting dish needs, the lamb is still rare in the middle and I wouldn't have it any other way.

: Seared Canadian Scallops with Russian potato salad ($18.50)

Yum. I wish I had a better way to describe this but seriously, yum! I love scallops cooked well and these are, they're still moist and who doesn't love a Russian potato salad? You'd have to be crazy to pass this dish up.

: Pan seared Quail breasts with red grapes and fried bread ($16.50)

I love a fruity combo and this one doesn't disappoint. The grapes taste like they've just been picked out of the Summer sun, they're warm and crunchy. I'm always a bit scared about ordering something with fried bread, it sounds simple but it can be done so badly. These like fried croutons aren't stale or oily or over crunchy - I can't fault them. Actually if you were to put them in a bag I would eat them over potato chips anyday.

: Pork Belly with Beans and Fennel

Another special and sadly our last dish was the pork belly, I didn't want it to end. Another highlight to me, it's fatty and crispy and not sickeningly oily. The fennel leaves are a nice touch but I would have liked to have seen some shaved fennel pieces.

The dessert selection is small and I always rather more savoury food rather than dessert but the house made ice-cream was a perfect finisher especially on a scorching hot day.

Movida means scene, it's definitely my kinda scene. would I go back? I'm booking a flight to Melbourne as we speak.

http://www.movida.com.au/index.html

toko-licious

2010-12-19T15:32:00.000-08:00

If Longrain had a younger Japanese brother it would be Toko. The large wooden communal tables, the never empty private dining room, the swanky bar and music.

It's been a long time coming, but I finally went to Toko. The long, dark room is almost always full so we arrived early before the after work crowd packed in. Cocktails to start of course with some edamame which are warm and salty and great food for thought while looking through the five page menu.

We order the shochu tonics, beri shu and ringo shu served on a stone of ice. Not quite our cup of gin so we move on to the lychee and jasmine mojitos....magic!

: Beri Shu

: Icy Mojito

After trawling through the menu we make up our minds and order the tempura squid with a soy, chilli dipping sauce, the tempura is crispy and the squid is cooked to perfection.

: Tempura Calamari

Next we order a Chef's selection of sushi, sashimi tuna, kingfish, salmon, prawns and squid, all exceptionally fresh.

: Chef's sushi selection

By the time our next few dishes arrive, I'm so hungry I forget to take some snaps.

We order the soy poached chicken with five vegetables, the veggies are my favourite part. But then the teriyaki sweet potato and the miso marinated lamb cutlets arrive and my hunger woes are soon forgotten. The sweet potato is deliciously soft and caramelised and the teruyaki and sesame sauce is divine. But the lamb cutlets are rare and and the smooth chilli miso and pickled eggplants work perfectly with the lambs meatiness.

On to dessert and we weren't disappointed, I even managed to get the camera out again. I ordered the apricot and clotted cream Creme Brulee. The thick conserve like apricot sat chilled under the warm creamy brulee, I didn't want it to end.

http://www.toko.com.au/index_surryhills.cfm

: Apricot and Clotted Cream Creme Brulee

: Rhubarb Crumble

: White Chocolate Panacotta

cotton duck at Christmas

2010-12-15T20:52:00.000-08:00

The call of the Christmas Party was loud and clear and the deadline was fast approaching so we decided on lunch at Jared Ingersoll's new restaurant, Cotton Duck.

Cotton Duck aims at "clever, thought-provoking cuisine taking its cues from the everyday to the abstract". This becomes clear after I try the Corn Pudding - roasted corn and popcorn shoots in a corn broth. A few of my colleagues were skeptical but the pudding is smooth and creamy while the sweet corn adds just enough crunch, everyday food turned abstract.

: The house baked bread

Feeling festive we order two bottles of sparkling red and white.

To begin, along with our corn pudding we order the salmon cured with spice and tobacco, it's served with a side of the tobacco it was cured in. It isn't edible but merely put there for the aroma. The salmon was delicious, soft and fresh with a hint of the tobacco's smokiness. We also go for the pork rillettes, a fan favourite, served with croûtons and sour cherries and the Saucisson Secs with Cornichons.

For the mains there is a choice of Quail with crispy fried pancetta, sour raisins and green plums, the King Salmon poached in butter with asparagus and lemon walnut sauce, the pork loin and Coffin Bay Mussels cooked in white wine and tomato served with hand cut chips.

While all four look delicious, I only get to taste the Quail. The pancetta is crunchy and works surprisingly well with the green plums and the quail and the raisins are a match made in heaven. Jared's concept is local, sustainable, seasonal produce on a relaxed plate and it shows in every dish.

From all counts the mains are fresh, simple and the produce speaks for itself. For dessert we can't go past the cheese plate with brioche and fruit so we order that for the group along with the Summer pudding and the chocolate tart.

What a delicious way to end the year.

http://www.danksstreetdepot.com.au/page/cotton_duck.html

take me back to Porteno please

2010-12-13T00:25:00.000-08:00

The sign out front should say "vegetarians need not apply". Not because there aren't any vegetarian meals, because there is and they're delicious. Case in point the crispy fried brussel sprouts with lentils and mint ($14), for anyone who's never liked sprouts you will walk out converted.

It could be because you walk into Porteno and see pig and lamb carcasses resting on top of the Parilla Grill at temperatures of up to 250 degrees. They have been there for eight hours and I couldn't be more grateful.

This is my second time to Porteno and if you asked me to go again tomorrow I would. The boys from Bodega Elvis Abrahanowicz and Ben Milgate have created something really special. The large space has been fitted out in true rockabilly form and completely transformed from what could be a very empty and drab restaurant.

When you go, do as I say - gather a group of four or more (five if you want to make a booking) and start with a delicious bottle of red we weren't disappointed with the Mil Piedras Sangiovese. Order the olives, house baked bread with the creamy and delicious pork pate and olive oil and then tuck into some tapas until your heart is content.

I've already mentioned the sprouts but we also went for the seared tuna with grilled asparagus and a charred jalapeno dressing($22). The tuna was cooked perfectly and the sauce had just enough kick, the dish was a stand-out to me. We also went for the BBQ eggplant with tahini, pearl barley and preserved lemon($14), reminiscent of baba ghanoush. And finally grilled calamari with pickled green tomatoes and chilli($18), my mouth is literally watering at the thought.

Last but not least, the 8 hour lamb ($42) and pork($48) which you absolutely must order. Melt in your mouth soft but smoky with a crispy crackling served with salsa and chimichurri.

There are four desserts on the Porteno menu and it is impossible not to order all of them so that's exactly what we did. The postre chaja ($14) (below) with caramel sauce, sticky mango and crunchy meringue, the leche quemada a burnt custard (below) and my favourite of the four, the chocolate fondant with banana ice-cream and a summery fresh Pina Colada float with coriander.
http://www.porteno.com.au/

all aboard the Christmas Train

2010-12-06T21:26:00.001-08:00

"Dashing through the bush in a dusty Holden Ute, kicking up the dust, esky in the boot!" Just last week I celebrated Christmas the Australian way by jumping aboard the Indian Pacific for the tenth annual Christmas Train. The journey begins in Sydney and travels 4,352km across the continent where it ends in Perth, a route that makes it's way across the expansive Nullabor Plains.

: The Nullabor Plains

Also on board the train were legendary rockers James Reyne and Mark Seymour who performed some of their classics with a few Christmas tunes at each stop usually accompanied by the local school. Every year a different performer comes on board to spread some Christmas cheer performers like Guy Sebastian, Shannon Noll, Jimmy Barnes and Marcia Hines. The stops along the way included Broken Hill, Adelaide, Watson, Cook, Kalgoorlie and Perth.

: James Reyne & Mark Seymour

The carriages are small but comfortable and once you get used to the constant rocking, you sleep quite well. Especially after you have been wined and dined at every meal.

Now to the highlight, early every December the indigenous people of Maralinga, now re-settled in the communities of Oak Valley and Yatala, drive 300 km from their remote homes to meet the train at Watson. The train stops, literally, in the middle of the Nullabor with nothing but a tree decorated with tinsel and a seat for Santa.

: Santa's chair under the Christmas Tree

: Waiting in Watson for the train to arrive

: Concert in the Outback

With each stop came a new experience, I can't say I've ever been to a town with the population of "20 dingoes, two dogs, four people and three million flies". The family that lives there now runs a gift shop for train travellers and provides a place for the train to stop for water and re-fuel.

: Cook - Population: 4

The trip was an incredible experience, thanks to Great Southern Rail for the chance to join the Christmas trip this year!

eating, drinking and writing begins again

2010-11-15T16:30:00.000-08:00

Ok, I'm back for good. Promise. I've been a hopeless blogger, life is so busy and it's appalling that you haven't heard anything since Sopra!

So what have I been up to?

- I was lucky enough to meet and spend some time with Rene Redzepi. His restaurant Noma in Copenhagen was number one on the San Pellegrino top 50 list and he's just released his first English cookbook called NOMA: Time and Place in Nordic Cuisine. The book is published by Phaidon and it's absolutely stunning. And yes this also meant I got to have lunch (cooked by Rene Redzepi) with Matt Preston, a bit of a thrill really.

- I had dinner at Quay and it was nothing short of brilliant, I'll be publishing the post on it soon(ish).

- I spent a week with cook and former food editor of BBC Good Food UK Jane Hornby which was fantastic. Her gorgeous new cookbook is available now and I was lucky enought to get a signed copy.

The aim of Eat Drink Write is and always has been to let you in on my eating endeavours, so from here on out reviews will be the order of the day. Cookbooks, restaurants, bars, cafe's and recipes if I ever get some spare time.

I'd also love to answer any questions you may have - need to know where to eat, what's new and what's unmissable, just ask. I have more experience with each meal.

In the meantime HAPPY EATING and you will hear from me soon.

Bianca xx

*it'sopra to your tastebuds

2010-07-08T05:10:00.000-07:00

In this utterly dismal weather, I've found it difficult to get myself out of ugg boots and trackiesand into the car and out to a restaurant. Believe you me I never thought that I would say that either. But I can tell you I have found a solution to this issue, apart from cooking which I'm actually doing well, who woulda thought!

The solution is....drumroll..........dramatic pause................LUNCH! Genius.

What a blessed event lunch is, honestly such an underrated meal.

Because I have transformed into Madame Recluse at nights, I come out in the day. Very opposite to trend given the vampire hysteria that has hit the world. But this blog is not about vampires or films and thank God, glistening men and teenage angst really aren't my thing at all, I like to eat.

So where was I? Ah yes, lunch. It's cheaper, the sun is shining and with lunch, anything goes, even breakfast. I've found so many great lunch spots lately Deus Cafe in Camperdown for a steak sandwich, Makoto on Liverpool Street for tempura hand rolls and Cafe Sopra.

The cafe, attached to the famous grocer Fratelli Fresh has three convenient locations, Potts Point, Walsh Bay and Waterloo. My mr and I chose Potts Point.

There is a no bookings policy so while waiting in the queue, we had a look at the fresh ingredients on offer and were immediately taken back to our childhood. All the biscuits and sweet drinks, nonna had for us when we came over were there. I knew growing up these nibbles and weird tuna cans didn't come from a normal supermarket, so this is where we can get them now. My mr even bought the blood orange drinks he used to get as a the chubby italian boy.

And the food took us back as-well. We both opted for pasta, which I don't normally order out but I'm glad I did.

I ordered the linguine with olive oil, lemon, parsley, chilli and crispy bits of panagrattato. It was delicious, fresh, light and those crispy bits through-out the pasta sweetened the deal.

Mr ordered the fettucine with gorgonzola, I thought it would be a bit too rich, a thick pasta with a rich and creamy sauce and it was rich but with a bite.

And if you thought those plates of pasta were a carb overload our side of buttery, salted chat potatoes were completely necessary.

This place is definitely worth more than a one-time visit, it's home-food away from home with beautiful fresh ingredients.

www.fratellifresh.com.au

*I hope you'll forgive me for it, but I just had to do the whole 'Sopra' /'Opera' play on words, it was completely necessary.

updates

2010-06-03T08:29:00.000-07:00

It's been almost two months since my last post. That right there is appalling. I got a job, which is seriously great but apparently you have no time for life when you start your career. I will, however tell you that:

6 days a week at 7:30, time stands still

I've been to Melbourne I ate at Longrain, Brinetti's and Fifteen all exceptional but Longrain was the standout. Although someone must let these Melbournians know, up in Sydney we get brown rice and you need to get with the program.

Fifteen, was memorable but mainly for the wine which was incredible and the service which was outstanding.

I have an obsession with Movida, I MUST GO! Unfortunately didn't get a chance to go when I was in Melbourne in March, because apparently the city falls asleep on Sunday evening at 6pm.

I love Peter Gilmore
I've booked Quay wooooo 3 months and counting! We'll be celebrating Spring and I did that on purpose, the produce will be at it's best.
Red Lantern in July, a real winter warmer
I've tried the new Al Aseel, the service was so-so, the wine list wasn't great but the food was delicious. Take note - babaghanouj, sambousik and their fresh lemonade
I've read about 30 Bloodwood reviews which has completely pressured me into pressuring my wonderful partner to take me and quick smart

I returned to Pizza E Birra, even more delicious and noisy the second time, partnered with a beautiful Pinot Gris
A re-visit to Bill's yum
A whole lot more cooking, I can safely say in the last 'almost' two months I've perfected sweet corn chowder and apple crumble. But will never cook with Quail again! Matt Moran you made it look so easy.

I promised some photos and here they are but can I say they are just the beginning there will be more. Somehow photos stored on a camera are easy to lose, but in my defence I have been day dreaming about Quay 12 hours a day.

happy reading

come back soon

get your hands dirty

2010-04-09T16:37:00.000-07:00

I went to a great pizza place recently, Pizza E Birra in Surry Hills.

Tasty food, great company and impeccable service. One thing annoyed me though about this restaurant, everybody was eating this deliciously thin based pizza with a knife and fork.
I'll admit one thing, I began the meal with some cutlery, i'm not a total grub I do understand etiquette. But when I got sick of trying to saw the crust with a blunt knife I threw etiquette out the window and picked the pizza up with my hands. Topping was falling off, but I didn't care, to me my taste buds enjoyed that pizza more than anyone else's that night.

I'm Italian so I feel the right to be able to be able to eat one of our national treasures with my hands and two at that when slices are big. I can assure you nobody noticed me eating like this, they were too busy massacring their pizza slices with a knife and fork.

Some food is just meant for your fingertips.

Lebanese food lamb, kafta, baba ghanouj, also my territory is eaten with fresh lebanese bread, we barely use those silver utensils in our full faired feasts.
Traditional Indian cuisine, curry and rice picked up with their own version of flat bread, or even just their hands, I'm not kidding the food tastes amazing for it.
Ribs, you need a knife to cut down the rack but unless you have a heavy duty grater you are not going to get any meet off the bone without messing up your hands.
Pizza, obviously

All i'm saying is some foods don't require cutlery, but don't throw your manners out the window

Happy tasting

a gourmet day

2010-04-06T17:48:00.000-07:00

Following the release of Australian Traveller's "100 Greatest Australian Gourmet Experiences" I felt it was my job, nay my duty to experience each and every one.

How incredible that would be, I thought, to go through this list formed by a team of experts, Australian geniuses such as Maggie Beer, Matt Moran and Jacques Reymond and indulge.

Dreaming got the better of me I must say, which it often does and time and money weren't even a thought, I could and I would do it all.

But thankfully I have realists in my life, who do understand that my appetite gets the better of me. I've been told more times than I can count that my eyes are bigger than my stomach (not just metaphorically either- they're big).

These "realists" care a lot about me, one in particular who whisked me away on a foodie adventure. He does the research, the driving and pulls out the cash, what a man!

The adventure began with number 4, a meal so simple - Fish and Chips on the beach. So we set out in search of THE beach and because I couldn't make it all the way to Phi Phi island with Rainbow Trout and vinegary hot chips - customs would be a nightmare, we opted for Balmoral, officially my favourite fish-and-chips-on-the-beach location.

A yummy salad, the smell of vinegar and the crunch of a great battered fish - perfection.

Mosman's newest deli Fourth Village, was the next stop a delicious foodie haunt complete with deli, bakery, fromagery and cafe. A bit of brie, some antipasti and fresh bread and we were off, not quite sure where our adventure would take us next.
Well actually, I was very sure we were off to Woollahra, home to number 2 on the list Victor Churchill. Known as the Bvlgari of Butchers, this up-market meat market lives up to the hype.
The set-up is amazing, their cut of the day is under constant surveillance inspired the 2008 Louis Vuitton window display. But you need to experience it for yourself. A delicious Croation style smoked prosciutto and Calabrese salami with paprika and we were to home to feast on our goodies.

I knocked two off the list day, 98 doesn't seem so impossible.

http://www.australiantraveller.com/component/content/article/4572

the great debate. Melbourne v Sydney

2010-03-23T14:28:00.000-07:00

I've never been to Melbourne and it's a crying shame really. It seems as though it suits me quite well. I've been told by a few that Melbourne is the Food Capital of Australia. So, is it?

New South Wales and Victoria have been in a head on debate on who's the better state since the birth of this country. There was a battle to be the Capital, which was won by someone in between the two and thus the rivalry continued. Melboure hosted the Olympics in 1956, 44 years before "and the winner is Sydney" was announced. There are some titles I believe Melbourne shouldn't have though, the NRL title for example, I can't understand how a state who cares so little for the NSW dominated game (ten teams in our state, one in theirs) can take away the trophy. In the words of a famous Queenslander "Please Explain". But we're not here to talk about Queensland (that's a story you don't want me to start on) or Rugby League. I want to know why Melbourne supposedly trumps Sydney in the food stakes, so I'm off to do some research.

Mentioning this debate in an office full of Sydneysiders, many of whom, attended a wedding in Melbourne on the weekend I recieved some mixed reactions. I will say firstly that Melbourne may have been at a slight advantage as the city was scattered with stalls and markets for the Melbourne Food Festival.
Most in the office said that the cafe's and patisseries are better and basically more of them. When asking about the food one said "it's better." I would still like to research this for myself though. I've seen every almost every part of Sydney and tried and tested the tastes, sights and sounds. So, I'm taking a four day weekend and heading down to Melbourne to do some extensive research into the food culture and maybe even trends in retail, it's a tough job but someone has to do it. I will come back to you with my findings but pretty please tell me your thoughts, I would love to hear!

Bon Voyage
Bianca

re: a foodie admission

2010-03-16T20:08:00.000-07:00

A true foodie response.

"Hi Bianca, being a food critic is about trying everything once and then holding an opinion on why you do or don’t like it so it needn’t be a huge obstacle. The current editor of The Age’s Epicure section is a vegetarian so it is not imperative that you must be an omnivore. It’s best however to be an omnivore as a critic because you have to direct readers to and from dishes they might enjoy based on objective observation that relies on a body of experience – and for many that means telling them about the chocolate desserts!" - Matt Preston

I didn't think that Matt would read my blog let alone respond to question I put to him, on my previous post "a foodie admission", but he did. He read my blog and didn't hate it I feel like I'm taking step in the right direction, finally.

I have begun to lap up the chocolate dessert since. I've learnt what I do and don't like about certain chocolate dishes and have enjoyed some throroughly...who would've thought? Above all else I will ensure that you, as my reader, will recieve an objective observation, you do after all deserve it and I must learn to like it.

lunch at l'etoile

2010-03-08T14:09:00.001-08:00

French waiters are ready to greet you, as you step through the doors, I felt as though I had been whisked away to a bistro in Paris, kudos to my date for taking care of the whisking.
French food is both romantic and indulgent and I hadn’t even tasted dessert yet. Wine to begin and then the entree was served almost immediately. My order was the mackerel with carrots and kipfler potatoes in a truffle vinaigrette and if that wasn’t delicious enough, my date and I swapped so I could try a French specialty, duck liver pate, onion jam and mustard with sourdough toast.
My expectations were lifted to another level with each course. The butchers steak with Roquefort sauce was cooked to perfection, as was my kingfish. Thinking about it, I just want to whiz back in time for the first bite.
But, the pes de resistance was dessert. My vanilla creme brulee was to die for, the sweet crispy coating cracked into the smoothest most delicious cream. Heaven. I could’ve ordered four more happily, but gluttony is a sin.
Leaving the beautiful Victorian villa where L’etoile is set I forgot I was walking out onto the streets of Sydney.
Pictures to come.
www.letoilerestaurant.com.au

pre l'etoile

2010-03-04T15:22:00.000-08:00

I'm not to sure if you've noticed, but I put up a new post on this site weekly. By 'you', I'm talking about my five faithful followers and anyone else who may stumble upon this blog. Hello and welcome, my name's Bianca and I love food.

This post was a tough one for me because my whole week has been leading up to this Sunday when I will be whisked away for some French dining in Paddington. There has been nothing else, on my mind, in fact, anytime I thought about what I would write all I could think about was the review I'll write next week.

I am going to L'etoile, a gorgeous little Bistro in the heart of Paddington, co-owned by none other than Manu Feildel. Ive never been and have heard amazing things so, the anticipation is killing me. Plus if he's there i'm going to give him a hug.

Well no doubt, when you visit my sweet little page again, you'll hear all about it

until then

au revoir
Bianca

spice temple

2010-02-25T13:22:00.000-08:00

It took some time to find the entry to Spice Temple, a monogram door on a quiet and dark Bligh Street, opened to a winding staircase which led my Valentine and I to our Sichuan escape.

Spice Temple is apart of Sydney's Rockpool, Neil Perry's world renown Bar and Grill, but a kept secret is around the corner. The 'Cocktail Programme' is 12 drinks, based on the Chinese calendar, suprising ingredients like bitter orange, buttermilk yoghurt and pistachio set the meal up perfectly.

With quite an overwhelming menu and empty stomachs we chose to order the banquet, naturally.
The first few courses of their $69 banquet are intended to open the palate and they did just that. Pickled veggies, cucumbers with smashed garlic and ginger chicken salad in spring onion oil.

The next course and one of my favourites was the steamed eggpland with three flavours coriander, sweet pork and garlic blanched three times said to remove the 'nasty aftermath' it would normally bring. Delicious.

Our table was dimly lit, the mood was elegant and romantic with wooden blinds and splashes of red. Each course is given an explanation on how it should be eaten and why it made it to the menu.

Next came the Hapuka fillet, spicy fried squid with chilli paste, the melt in your mouth wagyu and more, soon feeling as though we could fit not another thing they bring their specialty. Never before have I seen the word 'numbing' on a menu, 'Hot and Numbing pork', strategically put in red on the menu, as are all the fiery hot dishes Spice Temple serves. A pork so hot that your tongue soon becomes numb to the chilli. Don't let that sway it works wonders and some green veggies in their house made oyster are set to follow to quench the fire.

And lastly the watermelon granita, an icy dish with ginger syrup poured over the top.

If you don't like Chinese take away (and I don't blame you) then you'll love Spice Temple.
Book at least 3- 4 weeks in advance and dress for the occasion.

http://www.rockpool.com.au/sydney/spice-temple/

Enjoy
Bianca

a foodie admission

2010-02-08T14:22:00.000-08:00

I'm going to admit something here and now that might make you shudder, cry or gasp. I don't want you to blacklist me, but its an admission I feel I must make as a food lover and writer.

Ok, here goes: My name is Bianca and I don't like chocolate, *ducks for cover*.
I know, I'm a woman, it should be imbedded in my DNA, but It's not. My friends know not to buy me Easter eggs and my Valentine knows not to buy me chocolates, it's always been this way.

So why must I make such a shocking revelation? In the first season of Master Chef, the now famous Chocolate Mousse Cake made its first television appearance and while everyone was in awe, It didn't appeal to me. Adriano Zumbo is genius and I appreciated the sheer talent of the creator and the intrigue and stir the cake caused. But truth be told, if it were on a menu, I wouldn't order it.

As an aspiring food writer and Master Chef host, it got me thinking. How will I do all of this without a passion for chocolate? Any normal person would've melted at the sight of that cake, why not me? I've tried numerous times to like chocolate, the allure and raw appeal of the stuff is enough to force me to eat it, but there are thousands of things I'd rather eat.

Does this take away from my integrity as a foodie? I don't think so, I know what good chocolate is and deeply enjoy that splash of chocolate across my Max Brenner waffles.
But I thought i'd take it to the top and ask my inspiration Matt Preston, on my quest to becoming his writing apprentice, I will for the first time write to him and keep you all posted on the answer.

Until then, bon appetite

Bianca

longrain

2010-02-03T17:27:00.000-08:00

If you want Thai with a difference you can't go past Longrain, a converted warehouse in the backstreets of Sydney's, Surry Hills. Swanky, fresh and delicious.

Beautiful photographs, the incredible art hanging from the ceilings and the not-so-Thai music are the first to greet you as you walk in, what follows is a slight wait.

The 90 minute wait was expected, arriving between 6:30-7:30 will guarantee a long wait if you are dining with more than two as there are no bookings.
Although the wait isn't ideal, this is the perfect time to indulge in some pre-dinner drinks at the bar. You can't go past Longrains famous cocktails, my pick is the very cleverly named Ping Pong, lemon Vodka, lychee liquer, lime juce and fresh lychees with mint you would think you were in Thailand. Incredible.

The food is sensational. Longrain's buzzy atmosphere and beautiful long communal tables set up an ideal eating experience. It brings the real flavours of Thailand to life with a twist.

Now for my picks-
To start you can't go past the betel leaves, a stack of trout and galangal, mint, chilli and lime juice wrapped up and eaten in single bite.

The Caramelised Pork Hock, melt in your mouth meat cooked in five spice. Served with caramel sauce (but not as you know it) and chilli vinegar.

Squid and Scallop with Blackbeans and Chill- Fresh seafood, Thai veggies and explosion herbs.

Kop Koon Ka and enjoy .

Bianca

the art of the order

2010-01-26T17:27:00.000-08:00

Thank God for small menu's. I can never understand a large menu, it leads me to think that maybe they're compensating for something

I always wonder what the process of menu making is, why there a eight different titles across four pages plus the drinks menu, my head starts to spin. There is a certain restaurant I go to where this is the case. The food is incredible but after an hour table wait, half an hour choosing my meal and then the food wait I start to re-assess my meal choice. Terrible.

I've been applauded for my ordering abilities, not to brag, but I seem to get it right even if there is a large menu. I've narrowed down three simple rules.

1. Order what you can't make. It's quite simple, a meal you would never dream of making with all the ingredients you love why wouldn't you order it. Restaurant food is very different to home cooking, so take advantage of the outing.

2. Analyse the description. Ask the waiter questions if you don't know what something is, think about your favourite ingredients, what you love to eat and order that way, take your time. Never rush an order, a rushed order is bad order.

3. The best there is. Order what a restaurant is known for, don't go to a Steak restaurant and order the Salmon, chances are it will be lovely but not incredible, amazing and awe inspiring.

The whole restaurant experience should be memorable. Don't be afraid to order something you've never eaten and don't let someone else order for you it's hard on them and it doesn't always pay off.
And lastly make sure you choose the right restaurant, now that is my specialty so stay tuned.

Happy ordering
Bianca

espresso yourself

2010-01-20T18:26:00.000-08:00

Coffee addict? No. Coffee snob? Possibly.

The coffee culture in Australia has boomed in the last few years. We now expect a better standard than what we have been served, I mean who drinks instant coffee these days?

I love a good cup of coffee, the smells, tastes and sounds, not too mention the rush you get after the first cup of the day it's exhilarating. OK, maybe I'm sounding a lot like an addict right about now, But any coffee lover will agree.

The perfect cup of espresso to me is a piccolo. It has just the right milk to coffee ratio, the perfect strength and not to much froth but just enough it to make creamy.

The piccolo sensation hasn't caught on quite yet and especially not in the USA. While I was over there last year I found a coffee shop that served beautiful organic coffee but only in the form of a cappuccino, latte and black coffee, it was a crying shame. Their strong but nutty blend couldn't properly be enjoyed, so being an ex-barista I jumped the counter to show them the 'piccolo'...success. I brought a little bit of culture to America that day.

A few rules for how to drink your coffee and then I'll let you experience it yourself.

-If you drink a coffee over the 'regular' size. STOP right now in the name of all things caffeinated! More is less, drinking it in any large size just isn't the way God intended.

-Make sure it's hot, nothing worse than a cold cup of coffee.

-Do try all styles to see what you like best. Short blacks are taken like shots in Italian espresso bars and cappuccino's are a breakfast drink. It's up to you to decide if you like extra froth, extra milk or none at all.

- Do try an affogado with hazelnut ice-cream as dessert, bliss if the coffee blend is smooth.

And I'm not a complete snob, I break the rules sometimes chocolate powder is always on top of my piccolo but each to their own.

Happy Drinking
Bianca

first foodie steps

2010-01-18T13:23:00.000-08:00

My tastebuds are quite clever and, I'd like to think, a little more refined than most. They can tell when something is lacking or when there is too much. They can tell me when I've eaten something that i'll regret eating later. They love chilli, hate cheap chocolate and know when something has been deep fryed in stale oil. My tastebuds know what they're talking about.

I would be selfish if I didn't mention that my tastebuds are genetic. Passed down from my dad. I'd like to preface this by saying, that he and I can have differing tastes and appetites but generally speaking, my passion for food is from him.

The man can eat. Not just little bits at a time either. Not even lightweight foods that digest easily. Carbohydrates are my dad's staple, being Italian, the man can't go a day without bread. His metabolism must work overtime, though because he can eat carbs by the truckload without gaining the weight (I'm thankful for that, it's another thing I inherited from him) .

My dad gave me my first real 'foodie' moments. My first Japanese meal was a defining moment. It was the smallest little restaurant in Leichhardt oddly enough, he ordered the raw tuna steak and seaweed salad and I was in awe. I loved it none the less.

My dad has trotted around Sydney for the best Thai, discovered my favourite dessert in Haberfield, my favourite breakfast in Surry Hills and fish burgers in Concord (don't knock it till you've tried it.) He's spent painstaking hours finding the best Malaysian, Indian, Portugese Chicken burgers and this kind of intense research will probably continue well into retirement.

I'm thankful for all his 'work' lunches and dates out with mum because he's given me inspiration to discover more food treasures all on my own.

trial and error

2010-01-14T18:33:00.000-08:00

To me, cooking is all about trial and error.

It's about little discoveries that may suprise you, my choc chip banana bread is perfection if I don't say so myself but it took many overcooked and undercooked batches to reach this height.

Unfortunately my cooking journey has proved errors occur quite often here are some do's and don't all founded by experience-

- Don't make your own version of chilli infused chocolate. This is best left to the Swiss, namely Lindt.

- Don't brag about your signature dish to everyone and anyone. Chances are when it comes time to make it for people, you will realise you talked yourself up a little too much.

- Don't put your fingers in any sort of bladed electrical kitchen appliance. Please. It seems like common sense, but in the heat of the moment these things tend to slip your mind. I may even have the scars to prove it.

- Don't say you'll get up early Saturday to cook your family breakfast and not come through with the goods. A lot of angry customers will be out to get to you.

- Not everyone shares your (my) zeal for chilli.

- Don't think you're a superstar, oven mitts are always necessary.

- Put your mascara on after you chop the onions

- Ricotta panckaes take time to perfect, Bill Granger is superhuman.

- Baked Ricotta Cheesecake by Papa's is Heaven on a plate (this one's just inspiration)

- And lastly do try cooking new things, a chef is always inventive.

Happy cooking
Bianca

A consuming passion

2010-01-08T03:59:00.000-08:00

I grew up in two different cultures obsessed by food.

My father is Italian and my mother is Lebanese, so basically I didn't stand a chance.

I love food. How can you not? We have three time periods in each day solely and completely dedicated to eating and I intend making the most of each one of them, and so does my family.

Italians plan their day around eating. Siesta's are conveniently planned after lunch which in our culture, is the biggest meal of the day. When Italians aren't eating food they're talking about food even straight after a meal when everyone is sitting around the table stuffed like pinata's, you are bound to hear "What's for dinner?" Italians are a spirited bunch, arguements are normally about who cooks better than whom and why the penne was late to the table.

And then there's the Lebanese who are so clever about their eating they created Tabouli. You see, parsley is the main ingredient in Tabouli, a herb that is known to counteract garlic and bad breath. I once heard the quote-
"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good. "
The Lebanese live by this.

I feel lucky though, to have been born into these cultures, one thing they aren't lacking in is passion. Mealtime is more than just eating it's about togetherness, lively conversation and playful banter . But only after the plate is clean.

Happy Eating
Bianca