Lokma Turkish cuisine

I asked my friend if we could grab take away from her local shops at Casey Market town, which seemed to be forever expanding. Lokma is one of Casey’s newest eateries and when we arrived Friday afternoon to grab take away, we saw ten staff members zooming around so we were not the only ones with the same idea.

I couldn’t fit all staff members in one shot as they kept running around because it was so busy, it was impressive to watch!Banquet (minimum 2 people $22.00 pp) dips, zucchini fritters, borek, pide, chicken skewers, kofte, rice, salad, bread and baklava (not pictured). I was really surprised that we were able to choose any three small dips with our banquet for three people; we chose hummus, beetroot and carrot. Sweet chilli chicken pide marinated chicken with mixed vegetables and sweet chilli sauce ($4.00 extra). We paid a little extra for our pide as it was one of the more expensive ones but we didn’t realise this until we went to pay. I’ve never had a pide with sweet chilli sauce so I thought it was unusual, I think I’ll order a more traditional filling next time. The pide was massive! We weren’t even close to finishing all the food but it was expected as no one I know has ever left hungry from a Turkish banquet. I thought the grilled meats were better at Sultan’s in Gungahlin but I was astounded and impressed with the value for money for the vast variety of food you get, which can be enjoyed in the comfort of your own home (or a friend’s!).

It was so busy that night that our order took over 30 minutes to prepare but we just strolled around to check out the other stores. Despite looking like chaos, our order had everything packed and ready to go when our name was called. I would like to go back to try their kebabs and snack packs as they were very generous with their fillings and toppings.

 

Venue: Lokma Turkish Cuisine

Address: Casey Market Town, Shop 2A, 15 Kingsland Parade

Phone: (02) 62595267

Opening times:

Monday – Thursday and Sunday 9am – 9pm

Friday – Saturday 9am – 10pm

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Kusina

It was just coincidental that I was able to get to Kusina‘s Monday Madness AND Boodle feast in the same week but I was one happy well fed girl!

Monday Madness~

All you can eat served with unlimited papaya salad, rice and soft drink ($24.00 pp) every Monday

I would definitely recommend booking; I booked for a table for four and we were seated on the last available table. When we ordered we said that two of us wanted the ‘fry up platter’ and the others would have the ‘grill platter’, which meant that we could try a bit of everything. Some of the pork pieces were really fatty but the grilled meats were marinated really well so that was our pick of the platters. The first platters were served with banana leaves underneath and were well presented, while the subsequent ‘refills’ were just meat on a plate. They were happy to give you more of anything when you had finished which minimises food wastage.

Fry up platter crispy chicken wings + crispy pork bellyGrill platter grilled pork belly marinated with sweet BBQ sauce + grilled chicken marinated in lemongrass, garlic, soy



Boodle Feast~

($36.00 pp – minimum of 4 people?) last Sunday of every month.Again I would definitely recommend booking, this feast only happens once a month and man, the restaurant was packed when we arrived. I didn’t know what to expect and no one really explained anything to us, I just knew that there wasn’t going to be any cutlery which meant I had to tie my hair up, clean my hands and wear something with lots of patterns so you couldn’t tell how much food I dropped on myself.

I told a waitress that we were ready to eat when all the guests had arrived and moments later, an impressive sized board was placed on our table. I didn’t catch all the names but the gist was (starting from the top left) potato salad, corn cobs, beef, grilled chicken wings, pork belly, fish balls, prawns and rice in the middle. Everything was really good, there was a vast difference in texture, flavours and meat. My pick of the platter would have to be the grilled chicken wings (regular readers would not be surprised) and the prawns (oh that sauce!). It was easy for me to get ‘handsy’ with most of the food but I really struggled to eat the rice without a spoon or chopsticks, especially since it wouldn’t clump in a ball for me as hard as I tried. I ended up with a lot of grains of rice in my hair (at the end of my plait, I didn’t just tip rice on my head) and down my dress, but it is a different way to experience food and I’d be happy to it eat again.

We didn’t understand if anymore was coming so we requested more chicken wings and rice, which we were happy to extra pay for. They came back with more rice and only two chicken wings but we weren’t charged more.

Leche flan ($9.80). A little thicker than I thought it would be, it had the texture more like New York cheesecake rather than an egg custard but it still tasted very nice.

Filipino Pop Up dinner series by Lolo and Lola

Yes! You read that right, Lolo and Lola are doing a pop up dinner series every month and I was lucky enough to attend their inaugural dinner last Thursday as their guest.

I haven’t been to Westside at night and I was happy to see that Lolo and Lola had a marquee set up with warm lighting, cute assigned seating and a menu that made me very excited.I am loving the penmanship.Adobo in four different ways pork, chicken, mushroom and snake beans. When I was browsing the menu, my eyes lit up when I saw adobo and in FOUR WAYS! It was hard to choose a favourite but being a big meat-eater I loved the pork and chicken, although the mushrooms were definitely a close second. If you have never eaten adobo, you need to change that immediately.Sinigang confit of salmon in hot tamarind broth with okra, radish and cherry tomatoes. This was unlike anything I had eaten before. The broth had strong sour notes which really made the tomatoes and radish taste very sweet, while the salmon seemed really rich and fatty without a strong fishy taste. As we ate the salmon, the broth became almost creamy and contrasting flavours weren’t as sharp.Inasal grilled chicken maryland marinated in garlic, lemongrass and vinegar with vegetable atchar salad. I could happily eat this for the rest of my life. The chicken was succulent with a fantastic marinade, while the punchy pickled vegetables kept it all refreshing. A real perfect balance of flavours displaying real skills from the kitchen.Kare-Kare Filipino stew of fork tender beef cheefs, honeycomb tripe and vegetables in annatto peanut sauce. The scaredy cat in me gave away most of my tripe but the happy girl who was enjoying everything so far kept a little bit to try, it had a really unexpected texture as it was super soft and reminded me of bone marrow. The description did not lie, this was definitely tender beef! Unsurprisingly, Lolo and Lola’s stews are always amazing.Check out how tender that meat is.Filipino fruit juice as a little refreshment between courses.Lechon slow roasted pork belly served with garlic liver sauce and petite pomelo salad. Lechon is definitely a must have dish when you have a Filipino event. The pork had a perfect crunchy crackle, the meat was succulent and it was a generous serve that defeated me towards the end. Having pieces of pomelo gave the dish a refreshing touch.Salabat brewed ginger tea with honey. This reminded me of a Chinese tong sui and took me back to my childhood and home cooking.  The tea was perfect on a cold winter’s night. As you sipped the tea, you could feel the tingle of a ginger ‘burn’ on your tongue and down your throat.Bibingka souffle interpretation of the classic coconut rice cake served with salted egg creme anglaise. Luckily we all had a different stomach for desserts and we had no trouble finishing this. I don’t love salted egg but the anglaise had just enough that you could tell it was salted egg without being overwhelming and I almost licked my shot glass clean. The souffle itself had a fluffy delicate texture that was a perfect end to a stunning dinner.

I can honestly say that I loved every dish. Kim from Lolo and Lola was describing how Filipino food is unpretentious and it really was just fantastic food with fresh ingredients and well-balanced flavours.

Since the first pop up dinner sold out in 1 hour and September booked out also, keep your eyes on their Facebook page for their upcoming dinners and get in quick!

Venue: Lolo and Lola

Address: Westside Acton Park, Container 20, 3 Barrine Dr, Acton ACT 2601

Facebook: Lolo and Lola by Waterhouse Bakers

Phone: 0412 929 780

The Butcher, the Baker, the Merrymaker

I’m baaack!!

My friend jokingly asked  if I’m ever in Canberra. It is true that I have been travelling here and there for my birthday celebrations; everywhere from Bowral, Sydney and more recently Melbourne and Cairns. Besides heading back to Sydney occasionally, I do plan to be around for all the winter events that Canberra has to offer during my favourite season.

The fresh brisk air begs for wood fires, eating more rich hearty foods and trying to infuse everything and anything with local truffles. One of my favourite restaurants in Canberra, Pialligo Estate is getting amongst it and I was lucky enough to get a sneak peek into their winter event series 2016 – The Butcher, the Baker and the Merrymaker.

31 days days, eleven amazing events, one location.

July


Friday 1st Saturday 2nd Sunday 3rd
Midwinter Christmas Feast  7:00-11:00pm     ($150.00 pp) Kirsty’s pudding making day       1:00-4:00pm ($150.00 pp)
Thursday 7th Friday 8th Saturday 9th Sunday 10th
Sunset drinks 
5:00-7:00pm ($40.00 pp)
Feather and bone Masterclass       1:00-4:00pm  ($120.00 pp) A Feast of the beast from feather and bone                    1:00-4:00pm
($145.00 pp)
Thursday 14th Friday 15th Saturday 16th Sunday 17th
Bastille Day truffle dinner
7:00-11:00pm ($150.00 pp)
Cape Grim and Flinders Island age of meaty innocence  1:00-4:30pm ($145.00 pp)
Thursday 21st Friday 22nd Saturday 23rd Sunday 24th
Smoked, cured and grilled  1:00-4:30pm
($145.00 pp)
Pact full of surprises           2:00-5:00pm
($110.00 pp)
Thursday 28th Friday 29th Saturday 30th Sunday 31st
Wildbrumby Schnapps Banquet   7:00-11pm  ($145.00 pp) Family Market Day 10:00-4:00pm free

The Christmas
Sunday Roast
   1:00-4:00pm ($110.00 pp)

During our sneak peek we got to experience schnapps and gin from Wildbrumby, Pact beer, a bit of Christmas cheer (man that ham was exquisite) and a beautiful Christmas pudding topped with fabulous custard. Not only did it make me excited for the events happening in Canberra, it also made it very hard to choose what event to go to.To find out more information, check out their website.

2 Yummy BBQ noodle house

Four foodies met up a month ago to have dinner; Michelle the foodie from HerCanberra, The Food Avenue, Food Porn Journal and myself. Where others would talk about world events, pointless gossip and the weather, it was no surprise that we just talked about food. Even after we ate dinner where we ordered so much that all the dishes took up every inch of the table and everyone but me said they were super full, we were still talking about food, especially what we were going to eat next.
Michelle had been to 2 Yummy twice before to do a suckling pig banquet. Yes you read that right, a suckling pig made into 6 courses that can have to share with at least 9 other friends. That was definitely the next place we were going to go. Fast forward a month, lots of messages and keen friends later, we had booked a table for 14 people, one suckling pig pre-ordered with a $50 deposit paid and a karaoke room booked next door to continue the fun all night long.

This is the menu of all the dishes that one suckling pig turns into.  Some of us made a face of doubt when we were presented with the suckling pig, how will this small pig feed all fourteen of us?First up were suckling pig pancakes. This is usually served with duck but the crispiness of the skin provided a perfect candidate for substitution. I would have preferred more meat underneath the skin but I assumed it was being used in another dish.

There were two servings on either side of the table and there were enough for two pancakes per person. Yum!Start with a pancake, smear on some hoisin sauce, choose a nice piece of meat and a slice of cucumber and you’re ready to roll.Next up was suckling pig with jelly fish. This is how Chinese people usually have suckling pig so my eyes lit up. For those who haven’t eaten jelly fish before, it is cold, chewy with a texture unlike anything else; it usually also has a bit of spice to it. Add a bit more of hoisin sauce and you’ve got an awesome mouthful between the chilli of the jelly fish, the crunch and fat from the pig and some sweetness from the sauce. There’s a bit of meat under the skin and this would have been ideal for the pancakes.   Deep fried suckling pig meat with lemon grass flavour. The courses had been staggered until now, once the two ‘entree’ portions were served, the rest of the banquet just flowed out from the kitchen and I found it very hard to keep up because I am a slow eater/was taking photos. This was deep fried but not oily, the lettuce served underneath it paired perfectly well to give a refreshing watery crunchy with the deep fried meat. It reminded me of peking steak with subtle hints of lemongrass.Stir fried suckling pig meat with house special sauce. The odd thing about this dish was the broccoli was stone cold and obviously pre-prepared around the plate while the meat was extremely hot (in both senses). I didn’t expect that the dish would be so chilli hot and it took me by surprise when I ate some and then I shoveled a lot more rice into my mouth. It was still tasty I just wish I had some warning.Suckling pig meat cooked with bean curd in a hot pot. It didn’t exactly come out in a hot pot but everything retained its heat really well still. Despite being a huge meat eater, I really enjoy bean curd and I found this particularly delicious because it soaked up all the sauce from this dish. I ate more of this than the suckling pig meat (but I guess I am also having pig in every other dish). Stir fried suckling pig with handmade noodle in OX sauce. This was one of the dishes that I was looking forward to the most. I love handmade noodles and I love suckling pig so this was a winning combination, but I found it one of the most oddest dishes I have ever eaten. The texture and the taste of the noodles reminded me more of pasta than noodles. OX sauce has a strong and distinctive taste that I didn’t feel that this dish had. Overall it was more bland in comparison to other dishes, so I ended up piling other dishes and sauces on top and mixed it through to help it a little.With 14 people at the table, I was the last one eating. I wasn’t crazy full like everyone else when I  stopped eating, I just got bored eating the few dishes were left. So basically if you’re anyone else you’ll leave being very satisfied and regretting your last two mouth fulls because it pushed you over the edge.

Despite having four more people that we needed for the banquet minimum, there was plenty of food to go around and it was all delicious and diverse. I would easily grab another 9 people and do it all over again very soon.

Venue: 2 Yummy BBQ noodle house

Address: 3/114 Emu bank, Belconnen ACT 2617

Suckling pig banquet: $40.00 pp, you need to order a head and pay a $50 deposit and a minimum of 10 people to participate

Phone: 0262516622