The tiny little pause in the conversation when your waiter asks you which dessert would you like and you say ‘all of them’ without hesitation while not joking.
#judgement #allthechoices #dessert #86
Some people found it odd that I went from Biota and Tetsuya’s to eating at my local Southern Cross Club at the Valley Grill with my family for my birthday, but what they didn’t know was that I was trying out their new menu to eat a beef cheek that I had been craving since Peppercress shut their doors.
Since the closure of Peppercress, some of the menu has been adopted down stairs at the casual dining area of Valley Grill. It is family friendly (it even has a kid’s gaming area), has decent prices and can cater for big numbers.
Char Grilled Camden Valley Chicken Breast succulent corn fed chicken breast, marinated with oregano and garlic and served with Tassie thick cut chips, tossed green salad and a creamy mushroom and brandy sauce ($24.00).
48 Hour Braised Wagyu Beef Cheek rosemary and thyme marinated Wagyu beef cheeks gently braised in red wine and served with Parisian mash, sautéed mushrooms, smoked bacon and a red wine jus ($27.00).It is still the tender ‘meat cloud’ that I remembered it to be. I was worried that there was be a slight variation between transferring this cuisine downstairs but they didn’t disappoint. Yum, yum, yum!
Vegetarian Mediterranean Strudel char grilled farm fresh vegetables, halloumi cheese and baby rocket pesto in a filo strudel, served with tossed salad leaves and tomato couli ($20.00).
Porcini mushroom risotto porcini mushroom risotto served with crispy sage leaves, toasted pine nuts and freshly shaved grana padano cheese ($20.00). I almost got food envy when I got to try this. It is a creamy, rich and cheesy risotto that is definitely a winter warmer.
Chicken schnitzel premium chicken breast schnitzel rolled in Panko breadcrumbs and served with Tassie thick cut chips, tossed salad leaves and fresh coleslaw ($19.00). We were shocked to see that the schnitzel didn’t come with gravy (!!!), so we had to ask for some before we started eating. It was a nice succulent piece of chicken but I prefer traditional breadcrumbs on my schnitzel and a thicker gravy.
Chicken Parmigiana premium chicken breast schnitzel rolled in Panko breadcrumbs, topped with Napoli sauce and cheese. Served with Tassie thick cut chips and tossed salad leaves ($21.00).
Even though I was eating from the new menu, it seemed like everyone else chose their meal from the more traditional club menu. Everyone generally enjoyed their dinner but I preferred the new additions to the menu over the club favourites.
Seriously, the plating was a bit OTT, I found the ridiculous pots holding the salad and chips almost as useless as a deconstructed coffee (see more ridiculous plating here). It made the mains look very small in comparison and they were very hard to eat out of.
Sure, this isn’t fine dining on the south side but there are food good options for those who are dining with large numbers or lots of children and no one wants to do the dishes.
Venue: Valley Grill
Address: Southern Cross Club
Access: A member needs to sign you in
Phone: (02) 6293 7200
Starting from next week, tubes of soft chocolate ganache will be available from #frugii to put on top of ice cream, eat from the tube or as tasty lip balm. I tasted it last night and #cbr you need to get excited!!Other delicious fillings will follow shortly, I can’t wait for kaya and dulce.
#frugiiobsession #dessert #laboratory @mrfrugii
A big thanks to the sweet guy who remade our #benandjerrys shake as TimmyC proceeded to spill the first one all over the table just seconds after we got it. Guess which sweet tooth walked away with the bigger one and left the half spilt one for his wife 😒
#caramelmacchiato @benandjerrysoz #shakeitoff
I had the best time with other foodies at the Food Lovers Trivia Night for Oz Harvest; it is such a wonderful cause and another bonus was when TimmyC surprised me by winning the silent auction that allowed us to have a degustation at Tetsuya’s with matching wines.
We quickly decided that we would go for my birthday and we booked several weeks in advance. I love where Tetsuya’s is located, it is a very unassuming building amongst all the hustle and bustle of the city.We were seated near the window on the ground floor to overlook their beautiful peaceful garden. They were very accommodating when we explained that we don’t drink wine (I know, I’m such a waste TheFoodMarshall) and they suggested we could get the tea pairing.Tetsuya’s set degustation menu ($230 per person normally)
Complimentary bread and whipped truffle butter.Pacific oysters with ginger and rice vinegar. I remember when I had my first dressed oyster from Tetsuya’s, it was incredible and the same overwhelming feeling came across me as I had it 5 years later. The dressing enhances the flavour but you can definitely still taste the natural oyster. What a wonderful way to start the meal.Tuna with kohlrabi. It was a perfectly dressed tuna that was so super fresh, I wanted more than the three pieces given to me.Warm octopus salad with fennel & shiso oil. A simple salad with remarkably soft tender octopus.Confit of Petuna ocean trout with a salad of celery, witlof, apple & unpasteurised ocean trout roe. This is Tetsuya’s signature dish, it is stunning visually and tastewise. I don’t want to describe it, I want you all go to and taste this for yourself. It has been on their menu for over twenty years and for a good reason!Grilled Shio Koji toothfish with fregola and roma tomatoes. I loved the texture of the toothfish as it reminded me a cross of mudcrab and scallops but without the sweetness.You could have easily mistaken it for scallop meat when you take a spoonful.Miso cured duck breast with pumpkin and cauliflower. This was well executed but I didn’t think it was anything special. It might sound pompous but I think it was because everything had been so great up until this point.Beef tenderloin with mushroom cream. I was hoping for a more flavoursome beef, it was very tender but I feel that the seafood items were much much better. Lychee granita with strawberries and coconut. A beautiful clean refreshing dessert with all my favourite fruits. I’m very tempted to make a variation of this at home for summer.Tetsuya’s Chocolate Cake. This had the most beautiful mirror finish but I had to move TimmyC away from the table because no matter what angle I moved my camera, I could see his reflection on the cake. I was so impressed with the neat presentation of such a delicate dessert. The chocolate glaze encased a beautiful soft not OTT chocolate mousse, a real delight to eat.All gone!Petits Fours vanilla macaron dusted with bee pollen and a mango filling along side a perfectly delicate toffee chocolate with a biscuit base. Both made really well but the chocolate blew us away with the flavours and intricate detail.The discs were so delicate, so much effort for a little petit four.Tea pairing~
It was amazing to have a tea pairing with our degustation, I’ve never had one before. The teas varied from hot and cold and also carbonated. Each tea was chosen especially to compliment the food from darker teas for meat courses and the most sweet-smelling concoction served with dessert. I loved it all (although as a result of so much tea, I did go to the bathroom a lot) but my favourite might have been the cocoa with matcha as I’ve never had anything like it.
Buddha’s tears brewed with spice and orange peel.
Single estate organic sencha green from Kyoto stirred with lime.
Gently infused darjeeling with thyme, rosemary and basil served chilled with bubbles.
Yunnan red from one of China’s most ancient tea growing regions.
Orange pekoe brewed with red fruits and vanilla pod.
West African red cocoa with soy milk and macha.
The staff were very attentive and very knowledgeable which always adds to a good experience. Our 4 hour lunch just flew by with incredible food, drink and company.
Address: 529 Kent Street, Sydney 2000
Phone: (02) 9267 2900
I could not visit Bowral without going to Biota, the restaurant holds a special place in my heart because that is where TimmyC proposed to me. We have been there multiple times; the first visit was an eye widening, jaw dropping meal as we had never had that kind of dining experience before. The second time, I didn’t love it as much and I was starting to wonder if they were doing unusual things for the sake of being avant-garde and the third was a casual encounter on the bar side trying to eat as many croquettes as I could.Keen to add it to my birthday dining list, TimmyC booked weeks in advance so we didn’t miss out.Cooler months Five courses ($110.00 pp)
Snacks~Pear and cheese. This reminded me of a sheep milk cigar I had at MoVida, the outer layer is chewy and sweet which offset the tartness of the cheese.Kangaroo and Acacia jerky This was really tough jerky (but I guess most of them are), but the kangaroo flavours were subtle which is good because I don’t usually enjoy the strong aftertaste of kangaroo.Tasty Dory roe fish smoked roe with charcoal lavosh bread, garlic oil and salsa verde. I could not believe how much I enjoyed this. When I ran out of lavosh bread I started slathering it on the rye loaf.
Molasses and Rye loaf with cultured butter. I found the crust a little too tough and chewy but that is my personal preference. The soft bready centre created a wonderful transportation system to get all the tasty dory roe into my mouth.
The bread is hiding in the fur pouch.Mains~
Creamed eggs, spanner crab and persimmon. This was perfection. The richness of this dish reminded me of the delicious crab dish from Noma but the flavours reminded me of a burnt butter sage pasta.Whipped potato, hen yolk and cabbage buds confit hens yolk, whipped potato, garden Brussels sprouts and egg white pearls. I was really surprised that the cabbage leaves were more sweet rather than bitter. The whipped potato was light in flavour and texture which went well with the rich yolk and refreshing cabbage leaves.Peek-a-boo, there is the egg yolk!Pastured fed beef cooked over coals beef cooked over coals with leeks and potato. My favourite things on a plate. The beef itself had lots of flavour but the leeks and potato it to another whole savoury level. I would have preferred a bigger portion but that’s just me being selfish.Dessert~
Sheep yoghurt and our honey. Tim was ready to hand over his plate when they said sheep yoghurt, but he was probably glad that I prompted him to try it first as he was scraping the last of his bowl while I was finishing up with my photos. There was no strong aftertaste that I usually find with most sheep dairy products. The tartness of the yoghurt was sweetened with the perfect amount of honey and I loved the abundance of the finger lime. It was so ridiculous how good this dessert was even though it was so simple, it was just a perfect balance of flavours.Mandarin and goats milk custard. The mandarin powder coating had a slight bitterness to it but it quickly dissipated as the delicate sweetness of the meringue and centre hits the palate. The softness texture of the ball with the icy sorbet reminded me of the snow egg from Quay.
It is so sweet that they put a candle in for my birthday.Beverages~ I ordered the non-alcoholic juice pairing which was really good and I loved how complex the flavours were ($50.00pp?).
Lemonade, smoke apple and pear juice, red grapes with cinnamon cloves and bitters and ending with caramelised pomegranate and grapefruit.
I loved how the menu keeps evolving and changing almost every week to encompass local fresh produce. We really enjoyed our meal and the service was perfection. Ingredients are not puréed, chopped or foamed, they appear whole and are paired perfectly with each other. It is almost like there was minimal cooking (but a lot of talent) and it was showcasing the best produce.
Address: 18 Kangaloon Rd, Bowral NSW 2576
Phone: (02) 4862 2005
It might seem like an odd statement to make considering I live on the other side of town but I have been waiting for Casey’s gastropub Casey Jones to open since before they started building the shops. I was lucky enough to be invited to a preview event and they showed us everything! A kitchen tour, the fit out of the whole funky place, a sneak peek and taste of their breakfast menu, mains, snacks, dessert as well as their wicked cocktail and mocktail menu. If the preview is anything to go by, Canberra hold onto your metaphorical hats, you’re in for a real treat!I really like the set up; it is really spacious, the tables which are made from old railroad sleepers are gorgeous and in the summer time there is opportunity to extend dining and perhaps a beer garden outside. I think open area near the bar is going to be versatile for functions and large groups.Next up: the staff. We had an opportunity to catch up with all the staff including owner Josh, maître d’ Sorrel, head chef Abel and head barman/mixologist Jamie. Each and every one of them were all very passionate about what they are doing and what they want to achieve here at Casey Jones. Their commitment and talents are showcased through their fabulous service, delectable food, awesome drinks and amazing atmosphere.
Jamie gave a few cocktail making demonstrations and even though I don’t drink, even I was tempted and sampled some of his champagne cocktails, affogatos, cocktails and a large range of his non-alcoholic spritzers.
That is a lot of beer on tap!How pretty are the champagne cocktails!I would be tempted to order the affogato instead of dessert! This was incredible.You should try one of their signature cocktails Casey Jones smoked maple bacon and cherry infused old fashioned ($24.00). It will sure to impress with the added theatrics when it is served, plus it comes with a strip of delicious maple bacon. YUM!
Salted caramel espresso martini with vanilla foam ($18.00).Their espresso martini smelled so so so good.Mocktails: I had had my fill of alcohol for the night and wanted to test Jamie’s skills with non-alcoholic beverages. We got a large variety and it was hard to choose a favourite between the raspberry + basil, lemon + pineapple spritzer and virgin passionfruit mojito. They were really really really good (I’ve had a fair few non-alcoholic beverages in my time). Blood orange spritzer was our least favourite because it wasn’t as sweet as the others which might suit some.Now onto more important things: the food. We naturally started with breakfast and progressed our way through the menu. I am very much a savoury girl but even I swooned over the pretty sweet options. We were lucky enough to try these with compliments of the establishment but I have included prices for your reference.
Breakfast~ starting from top left- clockwise.
Chia seeds, organic quinoa, almond milk bircher, compressed and fresh fruit, seeds ($14.00). A healthy start to the day begins with this bowl of superfood which is sweetened only with fruit.
Sourdough, local poached eggs, Pialligo award winning bacon or smoked rainbow trout, pickled red cabbage, aerated hollandaise ($18.00). These were bang on perfectly poached eggs and I’ve never had Pialligo’s smoked rainbow trout but now I’m wondering where has it been all my life. This was my pick of the breakfast dishes that we sampled but I have my eye on their egg and bacon roll (milk bun, award winning Pialligo bacon, fried eggs, ranchero relish, Iberico cheese $14.00).
Ancient grain sourdough, local poached eggs, avocado, fennel, garden kale, dukka, grana padano ($18.00). Between running around taking photos and trying to eat as much rainbow trout as I could, I completely forgot to sample this one. Ooopsie!
Citrus hotcake, pickled rhubarb, compressed honeydew, organic maple syrup, macadamias, pistachio ($16.50). I had to double take on the hotcake as I thought there were multiple, no this was one thick fluffy hotcake with a delicious crusty exterior. Upon reading the description, I wasn’t sure how this one was going to taste. Call me a traditionalist, but I like my pancakes with ice cream and maple syrup but I am glad I tried this because the Pepe Saya’s mascarpone cheese with the compressed honeydew made this my very close second breakfast choice during the preview event.Snacks~ starting from top left- clockwise.
Cherry Cola chicken wings, scallions, sriracha aioli, celery (8 pieces $15.90). Okay, confession time. I had read their menu well before the preview event and my heart skipped a beat when I read about this dish. Don’t be put off by the name, despite having Cola, housemade cherry jam and also cherry Cola, this dish isn’t sweet at all; instead they are sticky, moreish and definitely not for sharing. Order a plate each. 🙂
Chorizo, onions, kiss peppers, garlic, chilli ($14.00). A nice flavoursome chorizo balanced out by the onions and peppers.
Homeleigh Grove olives, orange, thyme, assorted petite bread ($10.90). The olives were great and the bread was served piping hot, but I felt that the bread either needed a good EVOO or butter.
Crispy spiced okra, smetana, dukkah, lemon ($12.00). This was a surprising favourite. We don’t get much exposure to okra except for overcooked ones in curries but this reminded me of zucchini flowers but with a different texture.Mains~
Belly of pork, fennel, apple, watermelon, mustard fruit, watercress ($23.90). I really enjoyed the pork belly which had the right amount of meat to fat ratio, but I don’t think this portion would have filled me as my main. I prefer my pork belly with a side of cauliflower puree but the fruit keeps the whole dish light and refreshing.‘Po Boy’ charcoaled brioche, crispy soft shell crab, sriracha aioli, pickled sesame slaw, coriander, hand cut potatoes ($22.90). Everything was perfect about this Po Boy. The brioche was soft and had a striking appearance, the crab was crispy without being oily and the sauce and slaw was the perfect accompaniment on the bun. This was a very close second pick from the mains.Gumbo, prawns, vongole, calamaretti, pork sausage, chilli, okra, black barley ($24.90). I haven’t had many gumbos in my life and it isn’t a dish I usually gravitate towards but the smell was intoxicating and the broth had lots of depth. We should have saved some bread to mop up the bowl.Salad of burrata cheese, romesco emulsion, heirloom carrots, beets, radish, black salt ($20.90). A very picturesque plate with beautiful root vegetables on showcase but the star for me was that cheese.Wagyu rump, onions, cauliflower, mojo verde, aioli, smoked butter ($31.90). We almost broke out into a fight at the table as I was willing to duel anyone for this dish. The wagyu meat was so tender and so flavoursome, it didn’t really need anything else at on the plate, although I did love watching the generous amount of butter melt all over. I would happily come back and order this again and again and again. This would be awesome with a side of fries.Dessert~
Citrus panna cotta with a berry sauce and chocolate soil. I really enjoyed the texture of the panna cotta, it passed the jiggle test and it was perfectly smooth. I found it disappointing though that the sweetness only came from the compote and the soil. We gave feedback that the panna cotta needed to be sweeter.Cakes~
One of the first things to catch my eye was that gorgeous cake cabinet. My pick would be that mango/orange cake on the bottom left hand side.I thinkI think it is incredible with what they have done with the space, menu and drinks out in the suburbs. I really enjoyed their food and them using Pepe Saya, Pialligo Estate products, Three Mills Bakery bread and Gunning Bumnut eggs is just a bonus!
They will open tomorrow morning at 7am for breakfast and with their highly anticipated opening, I hear they are booked out this Saturday and Sunday.
Venue: Casey Jones
Address: 15 Kingsland Parade, Casey, 2913
Phone: (02) 6253 8961
Bookings: They have a handy booking system on their website
So it appears after going to the markets with no meal plan in mind, all I’ve bought is a million apples, delicious scotch fillet and popping corn on the cob… Not exactly ingredients for a meal- ADULT FAIL.
Later that day after a long yum cha catch up, I decided not to sit down and bum about and instead cooked truffled risotto with brie, two cheat apple tarte tatins (for the first time) and prepared the fillings to make kroketten (also for the first time) in just over two hours- CULINARY WIN!
Back to reality- I realised I still don’t have any lunch for tomorrow so I had to quickly cook rice to accompany some left over beef rib that I have in the fridge.
WARNING: WILL CAUSE CRAVINGS
Three #Canberra Beanies!
Some of you may be aware of the Halal Snack Pack craze sweeping our nation.
It started off as a cheeky reaction by a group of Sydney mates to some anti-Halal hysteria spread by the likes of Cori Bernardi, George Christensen and Pauline Hanson. The started the Halal Snack Pack Appreciation Society on Facebook and the rest is history.
There have been several mainstream media stories explaining the phenomenon and thanks to NSW Senator Sam Dastyari it has even been featured in the Senate Hansard of the Australian Parliament.
To keep things kicking along, Sam also just released a video to explain to curious observers how HSPs are made:
If you’re in Canberra and you need to find out for yourself how good this culinary protest movement is then get thee to the Yarralumla Turkish Halal Pide House ASAP.
Here is what you can expect!
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