tag:blogger.com,1999:blog-76778368183178034572024-03-13T16:56:59.135+11:00Figs & Brie | Sydney Food BlogA blog by an amateur food 'enthusiast'Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-7677836818317803457.post-41093356589819873542013-03-18T01:41:00.002+11:002013-03-18T01:44:00.244+11:00N2 Extreme Gelato, Chinatown<div style="text-align: center;">
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With the abundance of gelato vendors and ice-creameries, as well as the sudden fro-yo boom in Sydney, we're spoilt for choice when it comes to frozen sweets. My favourite place though, hands down, no contest is <b>N2 Extreme Gelato</b>. And yes, I have tried Messina, Rivareno, Cow & the Moon, and any other place you can throw at me.<br />
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You may go purely for the science-lab chic concept and spooky nitrogen SFX novelty, but the gelato is legit, real legit. If you haven't heard about it by now, N2 is an ice-cream parlour with a difference - all gelato is made to order, mixtures of fresh ingredients are churned with liquid nitrogen until frozen. The set-up is laboratory-like, with stainless stell counter tops and perspex shields, the ice-cream mixtures stored single-serve in dozens of conical flasks. The staff are dressed in kitschy lab coats and nerd glasses, surrounded by a constantly streaming mists of nitrogen vapour.</div>
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<img alt="Lab counter, N2 Extreme Gelato" height="427" src="http://farm9.staticflickr.com/8521/8524010707_6af2a91fb0_z.jpg" width="640" /></div>
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<img alt="Liquid nitrogen churning, N2 Extreme Gelato" height="427" src="http://farm9.staticflickr.com/8365/8524010551_70ec1e3773_z.jpg" width="640" /></div>
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The idea is that since liquid nitrogen freezes things ten times faster than a conventional ice-cream maker, using it to make gelato reduces the formation of large ice particles and results in a smoother texture. Although the wait is a little longer than the old scoop and scoot, the wonderful fresh flavours and beautiful consistency is completely worth the extra couple of minutes. The gelato is served straight from the mixer, and made with real ingredients such as fresh fruit, cookies, chocolate... the list goes on. Best thing is, they're open every day until 11PM which makes for the perfect late-night snack or a cheap and sneaky post-dinner dessert. All scoops are $6, and the richness renders a single serving more than enough for one person.</div>
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<img alt="Ice-cream cone, N2 Extreme Gelato" height="640" src="http://farm9.staticflickr.com/8520/8524010791_a0ba1bf8cd_z.jpg" width="427" /></div>
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The weekly rotating menu showcases new flavour concoctions and occasionally an old favourite. The combinations include popular classics such as <b><i>peppermint choc chip</i></b> as well as unique and exotic inventions with cheeky names such as the Mardi Gras special, <b><i>Golden Showers</i></b> (lime sorbet with mixed pepper, salted rim, tequila spray).</div>
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Some of my most memorable flavours incude: <i><b>creme brulée</b></i> (my personal favourite flavour, with a torched sugar crust), refreshing <b><i>avocado & mint</i></b>, smooth and decadent <b><i>sour cream chocolate</i></b>, <b><i>grey soybet</i></b> (soy milk sorbet infused with earl grey tea), <b><i>buttered popcorn</i></b>, <b><i>Rosemary's Baby</i></b> (rosemary & honey gelato), <b><i>cigar-smoked Hainanese coffee</i></b>, and the savoury <b><i>salt & pepper calamari</i></b> (milk gelato with Szechuan pepper and sea salt, topped with dehydrated calamari).</div>
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<img alt="Conical flasks, N2 Extreme Gelato" height="427" src="http://farm9.staticflickr.com/8518/8524010435_672103e262_z.jpg" width="640" /></div>
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<b><a href="http://n2extremegelato.com.au/">N2 Extreme Gelato</a></b></div>
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43/1 Dixon St , Sydney 2000<br />
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<a href="http://www.urbanspoon.com/r/70/1699067/restaurant/Chinatown/N2-Extreme-Gelato-Sydney"><img alt="N2 Extreme Gelato on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1699067/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com15tag:blogger.com,1999:blog-7677836818317803457.post-34475217301054885512013-03-11T23:55:00.000+11:002013-03-11T23:57:40.317+11:00Cara&Co Restaurant, Westfield Sydney<div style="text-align: center;">
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If you don't know about it by now, let me inform you. Cara&Co is one of Joseph and I's favourite stores in Sydney. It's a unique concept store, filled with beautiful items of luxury garments missing their brand labels, eccentric artwork and antique furniture. In the belly of the store is the <b>Cara&Co Restaurant</b>. <a href="http://www.figsandbrie.com/2012/07/cara-restaurant-cbd.html">Last time</a> we visited, we were astounded by the equally beautiful standard of food and lucky us, owner Rosa Alpert was lovely enough to invite us back to try their new menu.</div>
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<i>Amuse bouche</i><br />
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We started our evening with a cocktail each and two types of <i>amuse bouche</i>. The one on the right was an absolute standout, a black olive cake topped with a capsicum jelly, cream of bonito and lemon and a crumble of fresh olives. Sounds like a strange combination but it was beautiful of flavours and textures, even Joseph, who lists capsicum and olive at the top of his most-hated foods list, loved it.</div>
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<i>Behind the Iron Curtain Almond Soup</i> $14</div>
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With pleasant memories of the green apple soup we had as an amuse bouche last time we were here, we decided to try the new selection of cold soups before entree. I go for the <i><b>Behind the Iron Curtain Almond Soup</b></i>, it's impossibly smooth, with creamy flavours of potato and cucumber, decorated with with rings of onion, miniature mounds of salty Avruga caviar and little tips of dill.</div>
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<i>Ten Peas in a Soup</i> $12<br />
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Joseph's choice is completely different in nature, the <b><i>Ten Peas in a Soup</i></b> is light and refreshing in a lovely bright green colour. The asparagus and peas taste fresh and crisp, there's also the saltiness of capers and crumbled Wagyu bacon, rounded out by the milk foam.</div>
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<i>Scampi Grapefruit Rhapsody No. 1</i> $40<br />
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The <b><i>Scampi Grapefruit Rhapsody No.1</i></b> as his starter is absolutely stunning, like a melody of fresh flavours and bright colours and excuse me for my poetic license. The scampi is gorgeous, plump and fresh, seared on the outside. The cherry tomato and pink grapefruit lend a tangy sweetness, with the warm aroma of cardamom. There are also small blobs of savoury parmesan parfait, the creme fraiche adding a lovely creaminess to the dish.</div>
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<i>Rump Kissed by the Sea</i> $28<br />
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The <b><i>Rump Kissed by the Sea</i></b> was my favourite dish of the night. The melty Wagyu beef was perfectly cooked with a lovely pink centre, and it was topped with rich drupelets of blanched egg yolk. I love a good runny egg yolk and rare meat so this was heaven for me. It was topped with caramelised fennel, on a bed of creamy mashed potatoes with sea urchin folded in. The sea urchin was also simmered into a butter drizzled over the top of the dish, making entirety of this plate to die for.</div>
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<i>A Lamb's Neck of the Woods </i>$40<br />
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Onto mains now, and Joseph goes for <b><i>A Lamb's Neck of the Woods</i></b>. There's two lovely cuts of lamb cooked pink and soft, topped with a crumble of crunchy pistachio. There's fresh green broccoletti draped over what I believe is anchovy puree and shaved kohlrabi.</div>
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<i>When Bull meets Goose</i> $60<br />
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I am absolutely in love with my main, <b><i>When Bull meets Goose</i></b>. The beef tenderloin is once again perfectly link, the meat juicy and succulent. The foie gras lends a rich creaminess while the earthy mushrooms are a perfect complement. There's also artichoke puree (I think?) and onion rings and everything is tied off with a pour of a lovely jus.</div>
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<i>Petit fours</i><br />
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With no room left for dessert, we finished our meals with a pot of soothing peppermint tea and a selection of petit fours. It's a delightful finish to what was a hedonistically decadent dinner.</div>
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<b><b><a href="http://www.caraandco.com/en/restaurant_caraandco/" target="_blank">Cara&Co Restaurant</a></b></b></div>
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Level 4, Westfield Sydney, 188 Pitt St</div>
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(02) 9226 9988</div>
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<a href="http://www.urbanspoon.com/r/70/1610244/restaurant/CBD/Cara-Co-Restaurant-Sydney"><img alt="Cara&Co Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1610244/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a></div>
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<i>Figs & Brie dined as a guest of Cara&Co.</i></div>
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Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com7tag:blogger.com,1999:blog-7677836818317803457.post-47881851375561535002013-03-02T18:00:00.001+11:002013-03-03T19:22:19.105+11:00Din Tai Fung, World Square<div style="text-align: center;">
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When your traditional Chinese parents aren't so great at traditional Chinese cooking and tell you that this year you're too old for red money envelopes, the best thing to do is drown your sorrows with dumplings and comfort food. Thankfully, I was invited to down to World Square to celebrate the Chinese New Year with lion dancing festivities and lunch at <b>Din Tai Fung</b>.</div>
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<img alt="Xiao long bao, Din Tai Fung" height="640" src="http://farm9.staticflickr.com/8247/8516379518_812f8f6e43_z.jpg" width="427" /></div>
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<i>Xiao long bao (pork dumplings)</i></div>
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The crowning glory and pride of the restaurant is their <b><i>xiao long bao</i></b>, Shanghainese pork dumplings delicately steamed and bursting with soup. You can watch the hypnotic methodical work of the dumpling chefs in the open kitchen, folding and pleating like machine-people. Ding Tai Fung boasts the precision of their dumplings, with each having to meet the criteria of diameter and weight. They taste amazing too, perfect pleats in the soft pastry encasing pork filling with that magical burst of soup inside.</div>
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<img alt="Pork Chop Noodle, Din Tai Fung" height="640" src="http://farm9.staticflickr.com/8233/8515265013_f5a291e138_z.jpg" width="427" /></div>
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<i>Pork chop noodles</i></div>
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The <b><i>pork chop noodles</i></b> are one of my ultimate comfort foods. I remember growing up in Shanghai being the pickiest of eaters as a little kid, and my aunties would always make me a simple bowl of noodles with fried pork chops on the side to shut me up. The noodles here are fantastic, in a clean, light broth with shallots, served with the most succulent pork in a crunchy crumbed coating on the side.</div>
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<img alt="Vegetarian dumpling, Din Tai Fung" height="640" src="http://farm9.staticflickr.com/8095/8515265361_e3c37ee5d6_z.jpg" width="427" /></div>
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<i>Vegetable dumplings</i></div>
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The <b><i>vegetable dumplings</i></b> are a thing of beauty, with perfect uniform pleats and slightly-translucent skin showing the lovely vegetarian filling. </div>
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<img alt="Wonton noodles, Din Tai Fung" height="640" src="http://farm9.staticflickr.com/8369/8516379640_2699932dcb_z.jpg" width="427" /></div>
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<i>Shrimp and pork wonton with tangy sauce and dry noodle</i></div>
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The <b><i>shrimp and pork wonton</i></b> with tangy sauce and dry noodle is fantasticly flavoursome with just the right amount of spiciness.</div>
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<img alt="Truffle dumpling, Din Tai Fung" height="640" src="http://farm9.staticflickr.com/8520/8516379880_20917224cc_z.jpg" width="427" /></div>
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<i>Pork and truffle dumplings</i></div>
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The newest introduction to the menu is the <b><i>pork and truffle dumplings</i></b>. The flavour combination was surprisingly fantastic, the earthy aroma of the truffle an interesting twist on the traditional <i>xiao long bao</i>.</div>
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<img alt="Ice-cream, Din Tai Fung" height="640" src="http://farm9.staticflickr.com/8105/8516379966_1e425ae2b2_z.jpg" width="427" /></div>
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<i>Green tea, taro and black sesame ice-cream</i><br />
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We finished our lunch with some <b><i>green tea, taro and black sesame ice-cream</i></b>, served with strawberries and red bean. Yum.<br />
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<b><a href="http://dintaifungaustralia.com.au/">Din Tai Fung</a></b></div>
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Level 1, World Square<br />
644 George St, Sydney 2000<br />
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<a href="http://www.urbanspoon.com/r/70/750693/restaurant/CBD/Din-Tai-Fung-Sydney"><img alt="Din Tai Fung on Urbanspoon" src="http://www.urbanspoon.com/b/logo/750693/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a><br />
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<i>Figs & Brie dined as a guest of Niche Marketing</i>Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com5tag:blogger.com,1999:blog-7677836818317803457.post-91653138710324035042013-02-13T19:10:00.000+11:002013-03-18T01:46:26.890+11:00Lately on Instagram VSo the reason I haven't been posting much/at all on this blog recently is that in the last three months a ludicrous amount of unnecessary financial shit has happened to me resulting in me suddenly finding myself in a pile of debt, which doesn't leave me with many opportunities to dine out of my own pocket. Some of the hilarious-but-not-for-me stories include a junkie breaking into our place in Collingwood, Melbourne and stealing my new iPhone; having my debit card stolen, the next one lost, and then next one skimmed (4th time lucky?); a motorbike accident in Bali resulting in 6 stitches and a fractured rib, with no travel insurance; being unwittingly violated by Virgin Mobile's excess data charges; and a whole bunch of other fun stuff.<br />
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But all that crap aside, I'm getting back onto my feet now and there will be many more posts to come this year! I didn't properly document my Indonesia eats as well as I did in <a href="http://www.figsandbrie.com/2012/11/lately-on-instagram-iv-europe.html">Europe</a>, but should you be interested there's a few holiday snaps up on <a href="http://herenotlost.blogspot.com.au/2013/01/thrills-and-spills-in-bali.html">my other photo blog</a>. In the meantime, here are some instagram snaps of the awesome food I've managed to enjoy at the expense of others.<br />
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<a href="http://instagram.com/p/S-Gu6vPxnP/"><img src="http://distilleryimage7.s3.amazonaws.com/fb1ae5e4411811e2b48222000a9f1915_7.jpg" width="200" /></a> <a href="http://instagram.com/p/VY7rUqPxlC/"><img src="http://distilleryimage6.s3.amazonaws.com/dc0d76d4705811e29a6422000a9e06c4_7.jpg" width="200" /></a> <a href="http://instagram.com/p/WBlhS6vxgO/"><img src="http://distilleryimage2.s3.amazonaws.com/f015c9507cc011e283fe22000a1fa511_7.jpg" width="200" /></a><br />
<a href="http://instagram.com/p/U5aUZpvxiW/"><img src="http://distilleryimage2.s3.amazonaws.com/43a0b71466ba11e28c4722000a9f1966_7.jpg" width="200" /></a> <a href="http://instagram.com/p/V-mJhkPxoI/"><img src="http://distilleryimage8.s3.amazonaws.com/54857fe27bd711e2913d22000a9e2892_7.jpg" width="200" /></a> <a href="http://instagram.com/p/V57qnmPxl8/"><img src="http://distilleryimage0.s3.amazonaws.com/f89e388a7a6a11e2adc122000a1f9ace_7.jpg" width="200" /></a> <a href="http://instagram.com/p/R9vK0FPxso/"><img src="http://distilleryimage4.s3.amazonaws.com/37519e3a2d7411e291d612313806edf9_7.jpg" width="200" /></a> <a href="http://instagram.com/p/WOLRAuvxhk/"><img src="http://distilleryimage8.instagram.com/8393d05c809811e291a022000a9f13ef_7.jpg" width="200" /></a> <a href="http://instagram.com/p/WORaNcPxl7/"><img src="http://distilleryimage7.instagram.com/037bf07280a011e2949722000a1f90e1_7.jpg" width="200" /></a><br />
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<li style="text-align: left;"><i>Nasi goreng</i> at <b>Bali Buddha</b>, Kerobokan (Bali); gelato being made with liquid nitrogen at <b><a href="http://www.figsandbrie.com/2013/03/n2-extreme-gelato-chinatown.html">N2 Gelato</a></b>, Chinatown; picnic snacks with truffle honey courtesy of <b><a href="http://lowesmounttruffles.com.au/">Lowes Mount Truffiere</a></b></li>
<li style="text-align: left;">Tomato and avocado on rye toast at <b>Sur Bourke Espresso Bar</b>, Darlinghurst; <i>special beef pho</i> at <b>Pasteur</b>, George St; smoked trout and poached egg salad at <b>The Commons</b>, Darlinghurst</li>
<li style="text-align: left;">Sashimi don at <b>Kaya</b>, Darlinghurst; <i>steamed snapper, dashi broth, seaweed</i>, and <i>dessert tasting platter</i> on the new seasonal menu at <b>Toko/Tokonoma</b>, Surry Hills</li>
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Follow me on instagram! My username is <a href="http://instagr.am/lolalost">lolalost</a>.<br />
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Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com4tag:blogger.com,1999:blog-7677836818317803457.post-52554596298685786542013-01-21T22:17:00.001+11:002013-01-21T22:17:27.032+11:00The Carrington, Surry HillsBrunch is my ultimate favourite meal of the day, and I appreciate anywhere where alcohol and eggs go hand in hand. Meet <b>The Carrington</b>, my current favourite breakfast joint and Drink'n'Dine sibling of the <a href="http://www.figsandbrie.com/2012/03/abercrombie-chippendale.html">The Abercrombie</a>, The Forresters and The Norfolk. The Spanish-inspired menu has many unique gems and the best goddamn Bloody Mary I've had, ever (in my 1.5 years of legal drinking).<br />
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<img alt="Bloody Mary, The Carrington" height="640" src="http://farm9.staticflickr.com/8199/8190602432_dc58a17d0c_z.jpg" width="427" /></div>
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<i>Bloody Mary</i> $15</div>
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Served in a retro mackerel tin is the bloodiest <b><i>Bloody Mary</i></b> of them all, with vodka, tomato juice, pepper, tabasco, Worcestershire sauce and a mysterious "+ more" according to the menu. Strong, fresh savoury with lashings of spice, forget coffee, I'll definitely get out of bed with a promise of this <i>bizniz</i>.<br />
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Also loved from the alcoholic breakfast drinks menu is the <i style="font-weight: bold;">Pillow Talk</i>, a deceptively refreshing concoction of fresh apple juice, camomile tea and boom, more vodka. It makes me feel healthy.</div>
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<img alt="Cappuccino, The Carrington" height="640" src="http://farm9.staticflickr.com/8201/8189520607_323768386b_z.jpg" width="427" /></div>
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<i>Cappuccino </i>$4</div>
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<img alt="Morcilla & Potato Hash, The Carrington" height="640" src="http://farm9.staticflickr.com/8197/8189520373_071a9d0d93_z.jpg" width="427" /></div>
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<i>Morcilla & Potato Hash </i>$16</div>
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My favourite food groups are fat, carbs and salt, so naturally the <b><i>morcilla and potato hash</i></b> is my favourite thing on the menu. Salty Spanish blood sausage, crispy fried potatoes and green beans for balance, topped with a crumbed and fried duck egg with the gooiest orange yolk.</div>
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<img alt="Spanish Baked Eggs, The Carrington" height="640" src="http://farm9.staticflickr.com/8201/8190601662_20c85d289a_z.jpg" width="427" /></div>
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<i>Spanish Baked Eggs </i>$16</div>
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The <b><i>Spanish baked eggs</i></b> is a good choice for the more health-conscious diners out there, i.e. <i>not me</i>. Two eggs are baked in mini pan with a sofrito, piquillo peppers and spiced eggplant, and served with two slices of sourdough.</div>
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<img alt="Empanada Rancheros, The Carrington" height="640" src="http://farm9.staticflickr.com/8478/8190601738_6c6141f263_z.jpg" width="427" /></div>
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<i>Empanada Rancheros </i>$14<br />
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The <b><i>empanada rancheros</i></b> is another unusual but amazing dish on offer, there's an empanada pastry stuffed with ham hock and beans, served with creamed corn and a fried egg.</div>
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<img alt="Tortilla, The Carrington" height="640" src="http://farm9.staticflickr.com/8062/8189520293_17de09ed02_z.jpg" width="427" /></div>
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<i>Tortilla</i> $16</div>
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I totally thought the <b><i>tortilla</i></b> was going to be the South American flatbread but surprise, it turned out to be a Spanish omelette. This version consists of baked eggs with fried potato, grilled mushroom, goats cheese and slivers of capsicum.<br />
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<img alt="Media Noche, The Carrington" height="640" src="http://farm9.staticflickr.com/8057/8190601988_ae729f9112_z.jpg" width="427" /></div>
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<i>Media Noche</i> $14<br />
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The <b><i>media noche</i></b> is an amazing "midnight" sandwich, and possibly the ultimate drunk food. The Carrington version is double-deckered and toasted, soft white bread spliced with mustard, melty Swiss cheese and "triple" pork (roasted and ham I think). Yep yep yep yep.</div>
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<img alt="Torrijas, The Carrington" height="640" src="http://farm9.staticflickr.com/8197/8189520439_b5b5f5014d_z.jpg" width="427" /></div>
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<i>Torrijas</i> $16</div>
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And of course for our sweet-toothed friends, I've saved the best for last. Torrijas is a Spanish bread pudding, similar to what we commonly know as French toast. It's fried crisp on the ouside but pillowy soft inside, and is served with grilled banana, churros-flavoured ice-cream and a good dose of maple syrup. Thanks, Spanish bros.<br />
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<i>On a related however tragic note, in light of the <a href="http://www.pedestrian.tv/news/arts-and-culture/rip-sydney-publican-james-miller-passes-away-at-38/ad1a340d-b27c-4d58-893a-0b0a66be03d1.htm">recent death</a> of one-half of the founders of The Carrington, I feel obligated to pay my respects here to a man who gave our city fringe pub scene new life. RIP James Miller, and thank you for blessing us with these fine establishments. </i><br />
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<b><a href="http://the-carrington.com.au/">The Carrington</a></b><br />
(02) 9360 4714<br />
565 Bourke St, Surry Hills 2010<br />
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<a href="http://www.urbanspoon.com/r/70/1604871/restaurant/Sydney/The-Carrington-Specialite-Beba-y-Cene-Surry-Hills"><img alt="The Carrington Specialite: Beba y Cene on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1604871/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com8tag:blogger.com,1999:blog-7677836818317803457.post-12607325716394469932012-12-09T20:05:00.000+11:002012-12-09T20:05:15.238+11:00The Village, Potts PointA modern Christmas in Australia provides a unique experience, beautiful summer weather and fresh seafood draw us away from heavy traditional lunches. I was invited to <b>The Village</b> in Potts Point to enjoy their Christmas Lunch special ($39 per person), a six-course feast available on weekends for groups of four or more. The Italian-influenced menu perfectly exemplified what social dining should be about, with shared platters featuring fresh produce, simple dishes and punchy flavours.<br />
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We made the most of their sunny courtyard and soaked up the summery vibes with the refreshing jugs of <b><i>Pimms and lemonade</i></b>, made with fresh cucumber, lemon, strawberries and mint. There was nothing spectacularly elaborate about their formula to a leisurely lunch - just decent food, beautiful sunshine and the best company really hitting the nail on the head.<br />
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<img alt="Antipasti, The Village" height="640" src="http://farm9.staticflickr.com/8480/8237670072_4267c1fe95_z.jpg" width="427" /><br />
<i>Antipasto Plate</i><br />
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Once the drinks were poured, we got stuck into an <b><i>antipasto plate</i></b> featuring cured meats, artichokes, chargrilled red peppers and zucchini, sweet semi-dried tomatoes, marinated olives, garlic hummus, beetroot dip and toasted sourdough.</div>
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<img alt="Caprese Salad, The Village" height="640" src="http://farm9.staticflickr.com/8342/8237670690_e1af687c66_z.jpg" width="427" /></div>
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<i>Caprese Salad</i></div>
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The <b><i>caprese salad</i></b> followed, a simple assembly of fresh, juicy tomato, fluffy mozzarella, torn basil, olive oil and a sweet balsamic reduction.</div>
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<img alt="Arancini, The Village" height="640" src="http://farm9.staticflickr.com/8488/8237668560_b11a3caa9d_z.jpg" width="427" /></div>
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<i>Sicilian Arancini</i></div>
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The <b style="font-style: italic;">Sicilian arancini </b>came next, crisp balls with melty innards of smoked mozzarella and rice, served with neapolitan sauce and parmesan. </div>
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<img alt="Pumpkin Salad, The Village" height="640" src="http://farm9.staticflickr.com/8344/8236600967_5ee16816ef_z.jpg" width="427" /></div>
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<i>Roasted Pumpkin</i></div>
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The <b><i>roasted pumpkin</i></b> was actually sublime, tossed with pine nuts, baby spinach and salty marinated feta. So simple, flavoursome and addictively nutty.</div>
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<img alt="Salt & Pepper Squid, The Village" height="640" src="http://farm9.staticflickr.com/8337/8236599777_e51a7bf234_z.jpg" width="427" /></div>
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<i>Salt & Pepper Squid</i></div>
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The <b><i>salt and pepper squid</i></b> was achingly moreish. Covered in a crisp, golden batter with a combination of sea salt and chilli, it's served with a creamy aioli and rocket salad. By this stage I was more than full but just couldn't stop eating, it was hands down my favourite dish here.</div>
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<img alt="Christmas Pudding, The Village" height="640" src="http://farm9.staticflickr.com/8202/8236602823_cab61724c9_z.jpg" width="427" />
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<i>Christmas Pudding</i></div>
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We revisit some more traditional aspects of festival dining at dessert, with a <b><i>Christmas pudding</i></b> served with vanilla bean creme anglaise, butterscotch sauce and dark grapes. By this stage I was already slipping into a food coma but had a bite of the pudding anyway. There was more food than we could handle so definitely bring down a big group to tackle this lunch!<br />
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<b><a href="http://www.the-village.com.au/">The Village </a></b><br />
1 Kellett Way, Potts Point 2011<br />
(02) 8084 6057
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<a href="http://www.urbanspoon.com/r/70/1651952/restaurant/Sydney/Kings-Cross/The-Village-Potts-Point"><img alt="The Village on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1651952/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a><br />
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<i>Figs & Brie dined as a guest of MEWS</i>Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com2tag:blogger.com,1999:blog-7677836818317803457.post-44355447517010387392012-11-07T02:33:00.000+11:002012-11-07T02:45:47.929+11:00Ms G's, Potts Point<div style="text-align: center;">
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Tucked away behind the seedy strip of Kings Cross is <b>Ms G's</b>, an industrial-chic Mary Poppins purse of modern Vietnamese cuisine. Forgive me the lack of posts lately but I've needed some time off to restablise my life, this post is from a few months ago and I think they may have changed the menu since.</div>
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<img alt="Corn, Ms G's" height="640" src="http://farm9.staticflickr.com/8321/8053504767_370b6f4368_z.jpg" width="427" /></div>
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<i>Ms G’s grilled corn</i> $4 (each)</div>
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Something so simple yet good. <b><i>Ms G's grilled corn</i></b> is topped with a blanket of cheese and coriander. </div>
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<img alt="Tartare, Ms G's" height="640" src="http://farm9.staticflickr.com/8176/8058713748_77cf17b2b0_z.jpg" width="427" /></div>
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<i>Vietnamese steak tartare</i> $18</div>
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This was my favourite dish, <b><i>Vietnamese steak tartare</i></b> mixed with fresh scallions, crisp fried onion and a raw egg yolk. The prawn crackers were perfect vessel for this Asian version of tartare.</div>
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<img alt="Prawn Toast, Ms G's" height="640" src="http://farm9.staticflickr.com/8455/8053504317_766607d174_z.jpg" width="427" /></div>
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<i>Prawn toast</i> $14</div>
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<img alt="Ms G's" height="640" src="http://farm9.staticflickr.com/8173/8053504595_7a355497c2_z.jpg" width="427" /></div>
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<i>Braised wagyu beef shin, Taiwanese style - with green tomatoes and Thai basil</i> $29</div>
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<img alt="Fish, Ms G's" height="640" src="http://farm9.staticflickr.com/8174/8053508394_6c2e93066e_z.jpg" width="427" /></div>
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<i>Roasted sambal barramundi</i> $26</div>
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<img alt="San Choy Bao, Ms G's" height="640" src="http://farm9.staticflickr.com/8311/8053508150_5ccd704964_z.jpg" width="427" /></div>
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<i>DIY sang choy bao</i> $26</div>
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<img alt="Fried Chicken, Ms G's" height="640" src="http://farm9.staticflickr.com/8458/8053507958_a8c028db1c_z.jpg" width="427" /></div>
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<i>Fried baby chicken</i> $16 (half, 4 pieces)</div>
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The <b><i>fried baby chicken</i></b> is soft and encased in a deep-fried moreish coating. The kimchi mayo just makes it all that better.</div>
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<img alt="Lemon Pie, Ms G's" height="640" src="http://farm9.staticflickr.com/8449/8053503939_be6218ee93_z.jpg" width="427" /><br />
<i>Ms G’s lemon tart</i> $12<br />
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Simple appearance-wise, <b><i>Ms G's lemon tart</i></b> is actually a wonderful deconstructed dessert of lemon curd, streusel, lemon granita, mascarpone sorbet. It's cool and refreshing with a buttery base of biscuit crumbs.</div>
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<img alt="Ms G's" height="640" src="http://farm9.staticflickr.com/8459/8053508916_181391532f_z.jpg" width="427" /><br />
<i>Dirty Passion</i> $12</div>
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The <b><i>dirty passion</i></b> was amazing, with really lovely flavours and textures. I tasted something that felt like sliced golden kiwi fruit hidden in the passion fruit custard but couldn't be sure, the choc crisps and dark chocolate dirt were a wonderful topping and the unusual coconut sorbet was fragrant and unsweet in a surprisingly enjoyable way.</div>
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<img alt="Stoner's Delight 2.0, Ms G's" height="640" src="http://farm9.staticflickr.com/8462/8053508560_ff376606e8_z.jpg" width="427" /><br />
<i>Stoner’s Delight 2.0</i> $12</div>
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I'm pretty stoned right now so the famous Ms G's dessert, <b><i>Stoner's Delight</i></b> (2.0) is looking pretty good to me, a canvas of doughnut ice cream, peanut butter, raspberry jam, candied bacon, potato chips, Mars Bar slice and banana fritter.<br />
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<b><a href="http://merivale.com.au/msgs/">Ms G's</a></b><br />
155 Victoria Street, Potts Point 2011<br />
(02) 8313 1000<br />
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<a href="http://www.urbanspoon.com/r/70/1560878/restaurant/Sydney/Ms-Gs-Potts-Point"><img alt="Ms.G's on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1560878/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com4155 Victoria St, Potts Point NSW 2011, Australia-33.8717317 151.2229073-33.9771262 151.0649788 -33.766337199999995 151.3808358tag:blogger.com,1999:blog-7677836818317803457.post-25579473275555251912012-10-14T03:15:00.000+11:002012-11-14T04:11:26.006+11:00Lately on Instagram IV: EuropeThis is a bit of a belated post, but I hope you can find it in your heart to forgive me. I was having a stressful month and decided to jet off for a couple of weeks to Europe at the end of September. I was moving around and traveling light, so although I didn't have my chunky DSLR on me, there was always Instagram. It was my first solo trip away from home (disregarding that time in high school I ran away from home for a week), and I was headed 10,000 miles over multiple seas, to live with a series of strangers (and one Sydney friend) in Europe.<br />
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My couchsurfing luck was optimal and I stayed with a some amazing people, lovely hosts who showed me around the areas and took me to their favourite places to eat. Here's a snapshot of the various food things I had in Berlin and Amsterdam. Not pictured: amazing traditional German cuisine in Prenzlauer Berg for dinner at <b>Oderquelle</b>, late night post-coffee house stoner eats at random snackbars in Amsterdam, countless black coffees and cigarettes, and my swift but ludicrously chronic addiction to <i>Chocomel</i>, a canned Dutch chocolate milk drink.<br />
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<li style="text-align: left;">Mandatory Germany Eat #1 - <i>currywurst</i>, from <b>Curry 36</b> in Kreuzberg, Berlin; <i>Frühstück für zwei</i> (breakfast for two) of fruit, cold meats and cheeses with fresh bread at <b>Salon Schmück</b>, Kreuzberg; the hangover craving cure bacon & eggs brunch I walked around for an hour to find, at <b>Frida Kahlo </b>in Prenzlauer Berg</li>
<li style="text-align: left;">A felafel kebab and <i>ayran </i>(a Turkish goat's milk drink with mint) at a döner joint in Kreuzberg, an improvised breakfast of dark rye bread toast and feta cheese, <i>shao mai</i> at <b>Yum Cha Heroes</b> in Mitte</li>
<li style="text-align: left;">MGE #2 - apple <i>strudel</i> with cream, at <b>Restauration 1840</b> in Mitte; MGE #3 - <i>schitnzel</i>, from a pretty legit local German pub, <b>Clarchens Ballhaus</b> in Gesundbrunnen; <i>Van Dobben bitterbal met Dijonmosterd</i>, a miniature sandwich of Dutch croquettes and mustard, at <b>Bar Boca's</b> in Centrum, Amsterdam</li>
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Follow me on instagram! My username is <a href="http://instagram.com/lolalost">lolalost</a>. There are also some more photos I took in Europe on film at my personal photography blog <a href="http://herenotlost.blogspot.com.au/2012/11/europe.html">Here, not lost</a>.<br />
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Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com1tag:blogger.com,1999:blog-7677836818317803457.post-1990794767155616282012-10-03T10:55:00.000+10:002013-03-03T19:28:10.514+11:00Bimbadgen, Hunter Valley<div style="text-align: center;">
<img alt="Bimbadgen Estate13" height="640" src="http://farm9.staticflickr.com/8037/8048245564_971680e021_z.jpg" width="427" /></div>
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I wound up in wine country and I fell in love. Send help.</div>
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Having grown up in the largest city in the world (Shanghai) before moving to Sydney, I've always been a city girl at heart. Any attempts by family to drag me to visit family in rural China as a child was met with tantrums and countryside vacations in Australia and New Zealand were only endured with much teen angst and desperate searching for an internet connection.<br />
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I'm sure you all have missed me very much and are pleased to hear that I am still alive. The reason I haven't been blogging is because I've recently taken a two week break to Europe after a manically hectic September. Before I jetted out to Berlin however, I was very graciously invited to the <b>Bimbadgen</b> estate in the Hunter Valley by Agent99 PR for a much needed two-day escape from the hustle of Sydney. With the promise of (lots and lots of) wine, cheese and award-winning food, I grabbed my friend/designated driver Jack to hit the road and test the reaches of my mobile reception coverage.<br />
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<img alt="Bimbadgen Estate3" src="http://farm9.staticflickr.com/8171/8047993008_4f526270fa_z.jpg" /></div>
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<img alt="Bimbadgen Estate4" src="http://farm9.staticflickr.com/8175/8047987059_381a252d58_z.jpg" /></div>
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<img alt="Bimbadgen Estate2" src="http://farm9.staticflickr.com/8309/8047992740_b0cd25bf8f_z.jpg" /></div>
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Master bedroom upstairs</div>
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The ensuite with a glorious spa bath</div>
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<img alt="Bimbadgen Estate9" height="427" src="http://farm9.staticflickr.com/8314/8048246892_370b533a11_z.jpg" width="640" /></div>
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Prime chilling location</div>
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<img alt="Bimbadgen Estate5" src="http://farm9.staticflickr.com/8451/8047993678_c2931d877e_z.jpg" /></div>
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We stayed at the <b>Bimbadgen Homestead</b>, the largest of the self-contained guest accommodation options on the estate with three double bedrooms. Big windows filled with panoramic views, two fireplaces, a billards table and a swimming pool; it was so much luxury and elegance that I could barely take it, and promptly spent first few minutes of my arrival running through all the rooms yelling "OH MY GOD OH MY GOD" while blasting hip hop on the sound system. Thankfully there was nobody for miles, and the only people we disturbed were the rabbits in the garden.<br />
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With acres of vineyards for a backyard, we spent our afternoon exploring the captivating landscape - <i>bimbadgen</i> is Aboriginal for 'place of good view' and it was indeed. We chased kangaroos through rows of budding grape vines and watched the sun set over the picturesque rolling hills, before returning to a delectable dinner delivered to our doorstep. Two complimentary bottles of Bimbadgen Estate wines went down way too easily and we spent the rest of our evening lounging by my poor attempt at starting a log fire and staring at the magnificently bright field of stars in the clear night sky outside. Country living at its finest.<br />
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<img alt="Bimbadgen Estate11" height="427" src="http://farm9.staticflickr.com/8311/8048246384_50ee6ca3bf_z.jpg" width="640" /></div>
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The kangaroos were a little camera-shy</div>
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<img alt="Bimbadgen Estate12" height="427" src="http://farm9.staticflickr.com/8032/8048245910_ca6ff4f9c8_z.jpg" width="640" /></div>
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A sneaky shot of Jack looking like a Country Road ad</div>
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<img alt="Bimbadgen Estate10" height="427" src="http://farm9.staticflickr.com/8318/8048240041_b70cec194f_z.jpg" width="640" />
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The next morning, Jack woke up early and went for a run (freak) in the clean country air while I slept in. We met Sarah Crowe, Bimbadgen's senior winemaker for a pre-lunch tour of the winery and tasting session. Jack, being the designated driver, watched forlornly from the sidelines. Sorry Jack. </div>
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Sarah was so lovely and charming, with me being a complete wine rookie, took me through each wine with consideration and patience. I can honestly say I learnt so much from this tasting, understanding what each is about and beginning to be able to detect various flavours on the palate and scents on the nose. I'm not going to bust out the abstract descriptions of each drop here, I think that's more for you to go out and discover yourself. But I will say my two favourites were the 2011 Semillion and the NV Fortified Verdelho. Yum.</div>
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A little tipsy after my pre-noon drinking (spit? no way), we headed upstairs to the <b>Esca Bimbadgen Restaurant </b>for a highly anticipated lunch. It was a beautiful day, and we sat outdoors on the balcony to take full advantage of the luscious view. Helicopters occasionally landed right outside on the green to drop off and pick-up passengers, and we were informed that certain diners fly out from Newcastle or thereabouts to here just for a meal (rich!).</div>
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<img alt="Bimbadgen Estate15" height="427" src="http://farm9.staticflickr.com/8176/8048774778_e0f06eb622_z.jpg" width="640" /><br />
Wine tasting at Bimbadgen cellar door<br />
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<img alt="Bimbadgen Esca_interior" height="427" src="http://farm9.staticflickr.com/8318/8048770721_a35bc093c6_z.jpg" width="640" /><br />
Esca Bimbadgen Restaurant<br />
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<img alt="Bimbadgen Esca_Amuse Bouche" height="640" src="http://farm9.staticflickr.com/8042/8048771443_4a11436579_z.jpg" width="427" /><br />
<i>Amuse Bouche</i><br />
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<img alt="Bimbadgen Esca_Entree" height="640" src="http://farm9.staticflickr.com/8316/8048776240_b38eeab290_z.jpg" width="427" /><br />
<i>White Tasting Plate with matched wines</i> $38<br />
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I started off with a <b><i>white tasting plate</i></b> for an entree, compromised of downsized portions of three dishes with a tasting of their suggested wine match. There was <b><i>seared tuna, mushroom salad with daikon dressing</i></b> (Bimbadgen Regions 2011 Sauvignon Blanc); <b><i>twice baked cheese souffle, cauliflower and black truffle emulsion, beetroot powder</i></b> (Bimbadgen Regions 2011 Pinot Gris); <b><i>and prawn bisque, shaved fennel, basil foam</i></b> (Bimbadgen Estate 2011 Verdelho). All three were fabulous in their own right <i style="text-align: center;">–</i> the tuna fresh with the salad and topped with salty bursts of salmon roe; my favourite, the cheese souffle, so lightly delicate; and I finished with the intensely flavoursome punch of the prawn bisque, all matched expertly with a wine which complemented each dish.</div>
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<img alt="Bimbadgen Esca_Wine" height="427" src="http://farm9.staticflickr.com/8039/8048769893_dfd614d66c_z.jpg" width="640" /><br />
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<img alt="Bimbadgen Esca_Risotto" height="640" src="http://farm9.staticflickr.com/8177/8048770097_c475d83dc8_z.jpg" width="427" /><br />
<i>Risotto of celeriac, chive mascarpone, toasted walnuts, Bimbadgen pinot syrup</i> $21<br />
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Jack being the crappy "vegetarian" he is, went with the <span style="text-align: center;"><b style="font-style: italic;">Risotto of celeriac, chive mascarpone, toasted walnuts, Bimbadgen pinot syrup</b>. The rice was perfectly cooked, flavoured lightly with celeriac and creamy chive mascarpone and punctuated with the crunch of toasted walnuts.</span></div>
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<img alt="Bimbadgen Esca_Duck" height="640" src="http://farm9.staticflickr.com/8315/8048771317_fbcc64bd62_z.jpg" width="427" /><br />
<i>Confit of duck Maryland, roasted quince, golden baby beetroots, red wine jus</i> $36<br />
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<span style="text-align: center;">I can never go past duck on a menu, it is my favourite meat after all. And what a great decision it was, perfectly cooked in a fantastic red wine jus with mellow-sweet roasted quince and golden baby beetroots on the side. There's no dispute over the star of the dish though, t</span>he <i style="text-align: center;"><b>confit of duck Maryland</b></i><span style="text-align: center;"> was just one of those</span><span style="text-align: center;"> </span><i style="text-align: center;">ohmygod</i><span style="text-align: center;"> </span><span style="text-align: center;">moments. W</span><span style="text-align: center;">hen I put a piece of crisp, fatty duck skin onto my tongue I felt my eyes involuntarily roll to the back of my head. </span></div>
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<span style="text-align: center;">"Uh, you okay?" Jack asks, looking concerned.</span></div>
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<span style="text-align: center;">"Mhgmmffrff," was all I could mumble in reply, drooling.</span></div>
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<img alt="Bimbadgen Esca_Fish" height="640" src="http://farm9.staticflickr.com/8034/8048776016_fcf88bb1b0_z.jpg" width="427" /><br />
<i>Roasted fillet of barramundi, Avruga caviar butter, peas, baby chervil</i> $36<br />
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Jack's <b><i>roasted fillet of barramundi</i></b> was good, probably beyond good, but I was too busy preoccupied with my duck. However the <b><i>Avruga caviar butter</i></b> is to die for, salty and rich I stole a smidge and slathered it on some of the complimentary olive bread. God. If I love <i>mentaiko</i> (Japanese spicy cod roe butter), I love this stuff even more.</div>
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<img alt="Bimbadgen Esca_Orange" height="640" src="http://farm9.staticflickr.com/8451/8048770465_ed7344fbb3_z.jpg" width="427" /><br />
<i>Pomegranate and white chocolate semifreddo, vanilla jelly, orange compote</i> $15<br />
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Onto dessert, and I went with the <i><b>p</b></i><span style="text-align: center;"><b style="font-style: italic;">omegranate and white chocolate semifreddo, vanilla jelly, orange compote</b>. A light and refreshing dessert, it was interesting combination of textures - the grittiness of pomegranate seeds in the semi-frozen custard (?) with the layer of smooth, chewy vanilla jelly. The oranges were sweet and a great addition to the dessert.</span></div>
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<img alt="Bimbadgen Esca_Panna Cotta" height="640" src="http://farm9.staticflickr.com/8029/8048770291_a6975538a4_z.jpg" width="427" /><br />
<i>"Tiramisu" – chocolate sauce, coffee panna cotta, vanilla mascarpone, hazelnut ice-cream</i> $17<br />
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When I saw Jack's <b><i>tiramisu</i></b>, I wanted to stab him with my fork in jealousy. Fortunately for him, I stabbed his coffee panna cotta instead. It was amazing. Smooth, aromatic, and went so so well with the creamy, vanilla bean-speckled mascarpone and hazelnut ice-cream. The chocolate sauce was so deliriously good, studded with nutty hazelut crumbs, I almost licked the plate. Have I ever mentioned how much I love Frangelico? My fondness for the hazelnut liqueur knows no bounds and since my dear friend was driving, I took his shot for him. I also ate most of his dessert. Sorry Jack.</div>
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<img alt="Bimbadgen Estate14" height="427" src="http://farm9.staticflickr.com/8182/8048769741_ce5750fddd_z.jpg" width="640" /><br />
<i>Take me back</i></div>
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<b><a href="http://www.bimbadgen.com.au/">Bimbadgen</a></b><br />
790 McDonalds Road, Pokolbin 2320<br />
(02) 4998 4600<br />
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<b>Esca Bimbadgen Restaurant</b><br />
(02) 4998 4666<br />
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<a href="http://www.urbanspoon.com/r/349/1546061/restaurant/New-South-Wales/Hunter-Valley/Esca-Bimbadgen-Pokolbin"><img alt="Esca Bimbadgen on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1546061/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a><br />
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<i>Figs & Brie stayed and dined as a guest of Bimbadgen.
</i>Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com12tag:blogger.com,1999:blog-7677836818317803457.post-52282996142404251892012-08-25T03:23:00.001+10:002012-08-25T03:23:52.917+10:00Y M House, CBDThe last few weeks have been so hectic for me, I've barely had time to eat - I've been running around juggling multiple jobs and internships as well as the return of a full-time uni workload. I decided last week that I needed a break from it all and more or less impulsively purchased plane tickets to jet off to Europe for two weeks next month. Needless to say, my bank balance isn't looking to impressed by my compulsive spending so I've resorted to cutting back my dining expenditure.<br />
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Thankfully, Sydney still has some to offer in terms of budget meals and you can always rely on random little Asian eateries to deliver a filling meal for under $10. I was introduced to a little Chinese cafe down Bathurst St named <b>Y M House</b> earlier this year by Sharon, who is obsessed with their dessert menu.<br />
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<img alt="Noodle Soup, Y M House" height="427" src="http://farm8.staticflickr.com/7214/7287852394_b48fd303bb_z.jpg" width="640" /></div>
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<i>Udon with dumplings, fried balls, chicken </i>$11.80</div>
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Dessert menu aside, they also serve a pick-n-mix menu of noodle soups for $9.80, from which you're able to select a type of noodle, broth and two toppings. Awesome heart-warming noodle soup will always cure your ails and leave your belly feeling nourished.</div>
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<img alt="Chicken and Mushroom Baked Rice, Y M House" height="427" src="http://farm9.staticflickr.com/8165/7287852852_7cde8f6cff_z.jpg" width="640" /></div>
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<i>Chicken and Mushroom Baked Rice</i> $9.80</div>
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Strangely enough, they also serve a couple of baked pasta dishes which you're able to have with rice instead. The odd fusion of cuisines piqued my curiosity and I tried the <b><i>chicken and mushroom baked rice</i></b>. It wasn't as odd as I'd expected and was a tasty mix of rice wrapped in gooey melted cheese and studded with chunks of chook. You can't really go wrong with carbs, cheese and meat.</div>
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<img alt="Black Glutinous Rice, Coconut Milk, Fruit, Y M House" height="427" src="http://farm8.staticflickr.com/7230/7287853850_b60fc7e21b_z.jpg" width="640" /></div>
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<i>Black Glutinous Rice, Coconut Milk, Fruit</i> $6</div>
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There's an extensive dessert menu of course, with different combinations of asian desserts. I love black glutinous rice and it goes so well with coconut milk, the fruit in this dish just tops it off.</div>
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<img alt="Mango, Saigo, Grapefruit, Y M House" height="427" src="http://farm8.staticflickr.com/7233/7287853210_a49891d005_z.jpg" width="640" /></div>
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<i>Saigo, Mango, Strawberry, Grapefruit</i> $6</div>
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<img alt="Mango, Saigo, Coconut Milk, Y M House" height="427" src="http://farm9.staticflickr.com/8153/7287853518_d0b8ac8544_z.jpg" width="640" /></div>
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<i>Mango, Saigo, Coconut Cream</i> $6</div>
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The mango, saigo and coconut cream is probably my pick of the dessert menu. I'm fairly certain the mango is from a can as it tastes strangely sweet but it's delicious with the saigo and coconut. I've actually started requesting saigo and coconut cream on its own and was brought a milkshake glass filled with it with crushed ice and a little sugar syrup. It's amazing.</div>
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<img alt="Mango, Saigo, Fruit, Y M House" height="427" src="http://farm9.staticflickr.com/8153/7287854224_ce40d96e8b_z.jpg" width="640" /></div>
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<i>Mango, Saigo, Fruit</i> $6</div>
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<b>Y M House </b><br />
73 Bathurst Street, Sydney 2000<br />
(02) 9283 8859Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com10tag:blogger.com,1999:blog-7677836818317803457.post-69923655748885155182012-08-05T22:48:00.001+10:002012-08-05T22:48:33.483+10:00Xanthi Bar and Restaurant, CBDLast month Westfield Sydney was held the Chef's Club, where on Tuesday nights restaurants offered various dishes and meals for $30. <a href="http://colourmedang.com/">Joseph</a> and I took this opportunity to check out <b>Xanthi Bar and Restaurant</b>, where we feasted on a hearty four course Greek banquet for an incredibly humble price. Set on level 6 of the shopping centre, Xanthi and the other restaurants that reside there are frequently overlooked for the shiny food court beneath, but I encourage everyone to check out the stellar food on offer upstairs as well!<br />
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<img alt="Grandma's Chips, Xanthi" height="640" src="http://farm6.staticflickr.com/5340/7414053318_91f60faec1_z.jpg" width="427" /></div>
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<i>Grandma's Chips</i> $13</div>
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Of course when dining with Joseph, a side of fried potato is always obligatory so we ordered <i style="font-weight: bold;">grandma's chips</i> to go with our meal. Not your ordinary plate of fries, the bowl was filled with chunky potato chips, crumbled fresh ricotta and topped with a fried runny egg and oregano. Maybe not traditional but definitely soul food for us.<br />
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<img alt="Greek Salad, Xanthi" height="640" src="http://farm8.staticflickr.com/7108/7414053636_4e55399fc2_z.jpg" width="427" /></div>
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<i>Greek Salad</i> </div>
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Our banquet began with some <b><i>Greek salad</i></b>, a fresh and flavoursome mix of cucumber, tomato, kalamata olives, cretan barrel aged feta, capsicum, Spanish onion, dried oregano dressed in extra virgin olive oil.<br />
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<img alt="Pork Baklava, Xanthi" height="640" src="http://farm9.staticflickr.com/8006/7414054032_2396996a91_z.jpg" width="427" /></div>
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<i>Pork Belly Baklava</i> </div>
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The <b><i>pork belly baklava</i></b> was my favourite dish of the night, a lovely crumbly pastry with twice cooked pork belly and a date and pistachio filling. It's served with a sweet and rich date mastic sauce and topped with fabulous pieces of pork crackling.<br />
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<img alt="Lamb, Xanthi" height="640" src="http://farm8.staticflickr.com/7134/7414054344_7e26217634_z.jpg" width="427" /></div>
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<i>Lamb Skaras</i></div>
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The second meat dish was the <b><i>lamb skaras</i></b>, comprised of 'Perama’s famous slow braised lamb shoulder' marinated in paprika, garlic and olive oil. The barbecued chunks of soft, aromatic meat are served with a lemon and olive oil baste, baked lemon oregano potatoes and steamed string beans.<br />
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<img alt="Caramel Baklava, Xanthi" height="640" src="http://farm9.staticflickr.com/8003/7414054700_c47d596970_z.jpg" width="427" /></div>
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<i>Caramel Baklava Ice Cream</i></div>
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We finished off our feast with the <b><i>caramel baklava ice cream</i></b>, an indulgent dessert with sliced layers of vanilla bean ice cream, caramel fudge and baklava nuts. A very sweet ending to our date night indeed.<br />
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<b><a href="http://xanthi.com.au/" target="_blank">Xanthi Bar and Restaurant</a></b><br />
Level 6, Westfield Sydney, 188 Pitt St<br />
(02) 9232 8535<br />
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<a href="http://www.urbanspoon.com/r/70/1581525/restaurant/CBD/Xanthi-Restaurant-Bar-Sydney"><img alt="Xanthi Restaurant & Bar on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1581525/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com7tag:blogger.com,1999:blog-7677836818317803457.post-12822432495786276702012-07-30T23:46:00.000+10:002012-07-30T23:46:29.196+10:00New Shanghai Chinese Restaurant, Chatswood ChaseGrowing up in Shanghai has rewarded me with many lovely food memories so Shanghainese cuisine will always hold a special place in my heart despite my general impartialness to Chinese food. I was invited to sample the <span style="background-color: white;">wine and dumpling degustation dinner at</span><span style="background-color: white;"> </span><b style="background-color: white;">New Shanghai</b><span style="background-color: white;"> so who better to bring along than my family? It was interesting for us to see this modern presentation of the familiar dishes I remember from my childhood.</span><br />
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<img alt="Mixed Cold Dish Starter, New Shanghai" height="640" src="http://farm8.staticflickr.com/7264/7642540980_e10fd0af3e_z.jpg" width="427" /></div>
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<i>Mixed Cold Dish Starter</i></div>
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The <b><i>mixed cold dish starter</i></b> was a light composition of tangy shredded kelp mixed with spice and vinegar dressing, <i>drunken chicken</i> - chicken soaked in Chinese wine with herbs and spices, and chopped pickled cucumber tossed with garlic. The matched wines begin with a <b><i>Leo Burning Clare Valley Riesling 2011</i></b>.<br />
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<img alt="Mix Steamed Dumplings, New Shanghai" height="640" src="http://farm8.staticflickr.com/7278/7642542234_1945a64bef_z.jpg" width="427" /></div>
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<i>Mix Steamed Dumplings</i></div>
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The <b><i>mixed steamed dumplings </i></b>are bundles of joy. The <i>New Shanghai xiao long bao</i> is a tender parcel of soft pork and soup, the steamed crab meat and pork is topped with a savoury bit of bright orange fish roe and there's also a mixed vegetable stamed dumpling. These are paired with an <b><i>Angel Cove Marlborough Sauvignon Blanc 2010</i></b>.<br />
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<img alt="Shepherd's Purse and Pork Wontons, New Shanghai" height="640" src="http://farm9.staticflickr.com/8162/7642541240_4ed53f2730_z.jpg" width="427" /></div>
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<i>Shepherd's Purse and Pork Wontons</i></div>
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The <b><i>s</i></b><b style="font-style: italic;">hepherd's purse and pork wontons</b> were fantastic, tossed in a savoury nutty mix of sesame butter, red chilli oil and spices. Big fat bundles of filling wrapped in chewy skin and dressed with moreish sauce, yum. This is accompanied by a glass of <b><i>Cape Schanck Mornington Penninsula Pinot Grigio 2010</i></b><span style="background-color: white;">.</span><br />
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<img alt="Pan-fried Dumplings, New Shanghai" height="640" src="http://farm8.staticflickr.com/7106/7642541456_f232b2942e_z.jpg" width="427" /></div>
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<i>Pan-fried Dumplings</i></div>
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When I was little I hated going to Chinese restaurants with my parents because there were never any main dishes that I liked, so I'd always end up ordering dumplings. The <b><i>pan-fried dumplings </i></b>also has a star-shaped fried shallot pancake and a pork potsticker. The golden snacks are matched with a<span style="background-color: white;"> </span><b style="background-color: white;"><i>Fifth Leg Crisp Chardonnay 2010</i></b><span style="background-color: white;">.</span><br />
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<img alt="Shepherd's Purse, Pork and Tofu Soup, New Shanghai" height="640" src="http://farm8.staticflickr.com/7106/7642542586_7b27738a61_z.jpg" width="427" /></div>
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<i>Shepherd's Purse, Pork and Tofu Soup</i></div>
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Just like my <i>nai-nai</i> used to make. <b><i>Shepherd's purse, pork and tofu soup </i></b>with little pieces of prawn, a refreshing broth on its own, but I like drizzling a little vinegar in it for added flavour. The paired wine is a <b><i>Squealing Pig Otago Pinor Noir 2010</i></b>.<br />
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<img alt="Braised Pork Belly and Deep-fried Chicken, New Shanghai" height="640" src="http://farm9.staticflickr.com/8291/7642543498_5070ecd9cf_z.jpg" width="427" /></div>
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<i>Braised Pork Belly and Deep-fried Chicken</i></div>
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The <b><i>braised pork belly</i></b> was stunning. Both my parents agreed that it was the richest, most tender braised pork they've tasted. Slow-cooked in soy sauce overnight, the pieces of pork appear almost glazed in a dark coating of soy. The succulent, moist flesh is topped with a thick, soft layer of skin and goes smashingly well with the glass of<b><i> Penfolds Koonunga Hills 76 Shiraz Cabernet (2010)</i></b>. Served with rich, is also the <b><i>deep-fried chicken</i></b> - crisp strips of meat and skin that disappear quickly.<br />
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<img alt="Slow-cooked White Fungus, New Shanghai" height="640" src="http://farm8.staticflickr.com/7247/7642542886_683955f48d_z.jpg" width="427" /></div>
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<i>Slow-cooked White Fungus with Papaya</i></div>
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My mother used to force-feed me white fungus because she believed that it would cure my asthma. Unfortunately, my asthma remained and instead I developed a deep hatred of the sickly sweet medicinal flavour of the stuff and its creepy slippery texture. The set dessert of the degustation is <b><i>slow-cooked white fungus with papaya</i></b>.<br />
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<img alt="Strawberry Milk Pudding, New Shanghai" height="640" src="http://farm8.staticflickr.com/7256/7642543200_f0f75b8668_z.jpg" width="427" /></div>
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<i>Strawberry Milk Pudding</i></div>
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Fortunately for me, there was an alternative. <b><i>Strawberry milk pudding </i></b>was a lovely sweet and creamy end to the meal.<br />
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<b><a href="http://www.newshanghai.com.au/">New Shanghai</a></b><br />
Chatswood Chase, 345 Victoria Avenue, Chatswood<br />
(02) 9415 3536<br />
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<a href="http://www.urbanspoon.com/r/70/1511245/restaurant/Sydney/New-Shanghai-Chinese-Restaurant-Chatswood"><img alt="New Shanghai Chinese Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1511245/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a><br />
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<i>Figs & Brie dined as a guest of Wasamedia</i>Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com4tag:blogger.com,1999:blog-7677836818317803457.post-5326123463010135582012-07-15T22:59:00.000+10:002012-08-27T00:27:44.765+10:00Lately on Instagram IIIThis week I'm doing my tax return and consequently weeping over the many thousands of dollars I've spent in the last year on eating out. To make myself feel better I like to imagine that I've been walking around to various establishments with handfuls of stacks and <i><a href="http://www.youtube.com/watch?v=9_asu7n6QUc">makin' it rain</a></i>. I'm living a lifestyle I cannot afford to maintain on my uni student budget but my power of denial is pretty strong. So I'm pretty much trying to justify my excessive spending by posting photos of the food on this blog - as the old philosophical saying goes, <i>"if you eat a meal without putting it on Instagram, did you really eat it?"</i><br />
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<ul>
<li style="text-align: left;">Antipasti platter, caprese salad and arancini for Ladies Who Lunch at <b>The Village</b>, Potts Point. There was also pumpkin salad, salt & pepper squid and margarita pizza, Pimms lemonade and dessert.</li>
<li style="text-align: left;">Apple and raspberry crumble with vanilla bean anglaise, chocolate fondant with raspberry coulis and vanilla bean ice cream at <b>The Village</b>; potato and feta cake withs smoked salmon at <b>Kazbah</b>, Balmain</li>
<li style="text-align: left;">Turkish coffee at <b>Kazbah</b>; learning to make <a href="http://eatdrinkplay.com/eat/uncategorized/extra-virgin-fine-foods-paella-cooking-class/">seafood paella</a> in a cooking class at <b>Extra Virgin Fine Foods</b>, Crows Nest; parsnip and feta salad at <b>Bodega</b>, Surry Hills</li>
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Follow me on instagram! My username is <a href="http://statigr.am/lolalost">lolalost</a>.</div>
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Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com4tag:blogger.com,1999:blog-7677836818317803457.post-16819089989500316722012-07-11T23:48:00.002+10:002012-08-27T00:29:45.827+10:00Cara&Co Restaurant, CBD<div style="text-align: center;">
<img alt="Yellowfin Tuna, Cara&Co" height="640" src="http://farm8.staticflickr.com/7214/7156488513_8c348acbf7_z.jpg" width="427" /></div>
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<b>Cara&Co</b> is where beautiful garments go hand in hand with beautiful food. The concept store was first introduced in Moscow, where the style mantra behind the boutique was 'no logos fashion only' - forgoing big-brand Euro labels for international designers who create one-off pieces that exude a discrete luxury. Everything in the store is for sale, including the furniture, decor and art installations. <span style="background-color: white;">In the belly of the space you will find the restaurant, unique as the boutique with a menu formed on Flemish principles by Belgian chef Dave de Belder. </span><span style="background-color: white;"><a href="http://colourmedang.com/">Joseph</a> first brought me into the store to ogle a shirt he had fallen in love with, and we lingered amongst the sale rack mourning over the price tags. Fortunately, owner Rosa Alpert invited me to dine at the restaurant a couple months later to sample their new winter menu.</span><br />
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<img alt="Artichoke Soup, Cara&Co" height="640" src="http://farm9.staticflickr.com/8157/7156489973_8d60b7880d_z.jpg" width="427" /></div>
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<i>Artichoke Soup</i></div>
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We were informed by our waiter that we'd be enjoying a five course degustation and was promptly brought bread and butter. There are no photos of this because I was too busy smearing the warm bread with the creamy French butter and black salt flakes. The first course was a soup of <b><i>Jerusalem artichoke, fresh hazelnuts, Granny Smith apple, hazelnut foam and lime zest</i></b>. Subtle flavours of the artichoke blended beautifully with a light nuttiness and were accented by the freshness of the apple and lime<br />
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<img alt="Yellowfin Tuna, Cara&Co" height="640" src="http://farm9.staticflickr.com/8009/7341691504_b7bdb93145_z.jpg" width="427" /></div>
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<i>Yellowfin Tuna</i> $44</div>
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Second course was my favourite, a visually inspiring dish of <i style="font-weight: bold;">seared Yellowfin tuna, white bean puree, pickled watermelon and heirloom tomatoes</i>. Lovely cuts of tuna were lightly seared for a smokey exterior while retaining delicate pink centres. The sweet tartness of the watermelon and tomato complimented the fish perfectly.<br />
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<img alt="Fish, Cara&Co" height="640" src="http://farm8.staticflickr.com/7237/7341691658_9d2b69589f_z.jpg" width="427" /></div>
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<i>Rock Flathead</i> $38</div>
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Albiet suspiciously radioactive and somewhat dangerous looking, the <b><i>rock flathead with cauliflower, peanuts, gherkin and quinoa</i></b> was pleasantly understated. A spear-like fillet of fish held a lightly charred skin, and separated into soft segments upon dissection. The luridly green gherkin juice tasted much better than it looks and sounds while the cauliflower puree and silver-coated peanuts were an brilliant combination. Toasted quinoa added moreishly crisp textures and the peanut foam felt like an ephemeral touch on the tongue.<br />
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<img alt="Kangaroo, Cara&Co" height="640" src="http://farm9.staticflickr.com/8146/7156489701_5e6823b2ed_z.jpg" width="427" /></div>
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<i>Kangaroo Tenderloin</i> $39</div>
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Moving onto our only meat dish of the night, we were presented with what I thought was a rather unusual choice of game. I haven't really had much experience with eating the national fauna but the <b><i>kangaroo tenderloin with artichoke, black caviar lentils, parmesan and cabernet sauvignon jus</i></b> begged me to reconsider my preconceptions. I was very happy to a see a small sube of tartare on the plate, never having tried kangaroo raw. The velvety texture of the lean meat was a certainly unexpected and went smashingly with the parmesan. The succulent <i>sous vide</i> pieces of striploin were grilled medium-rare and astonishingly tender. The red wine jus such a perfect perfect match for this red meat, I almost forgot about the accompaniments.<br />
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<img alt="Chocolate Cake, Cara&Co" height="640" src="http://farm8.staticflickr.com/7215/7341692112_c7a1607613_z.jpg" width="427" /></div>
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<i>Dark Chocolate Cake</i> $23</div>
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Dessert was a <b style="font-style: italic;">dark chocolate cake with textures of rasberries, coconut, ginger and lime</b>. The rich yet airy flour-less cake yielded an almost mousse-like consistency, punctuated with ginger and topped with cool coconut sorbet and nitrogenised raspberry drupelets. An airy coconut marshmallow and sweet, juicy textures of raspberry decorate the rim of the plate - gel, jelly, puree, coulis and fresh fruits.<br />
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<img alt="Petit Fours, Cara&Co" height="640" src="http://farm8.staticflickr.com/7091/7156489131_b6ddf11643_z.jpg" width="427" /></div>
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<i>Petit Fours</i></div>
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We finished with a selection of petit fours - <b><i>tonka bean madeleines, caramel almond fudge topped with lemon curd</i></b>, and a I think what were hazelnut chocolate drops. A sweet ending to a divine meal, hidden away amongst yet away from the bustle of a shopping mall.<br />
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<b><a href="http://www.caraandco.com/en/restaurant_caraandco/" target="_blank">Cara&Co Restaurant</a></b><br />
Level 4, Westfield Sydney, 188 Pitt St<br />
(02) 9226 9988<br />
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<a href="http://www.urbanspoon.com/r/70/1610244/restaurant/CBD/Cara-Co-Restaurant-Sydney"><img alt="Cara&Co Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1610244/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a><br />
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<i>Figs & Brie dined as a guest of Cara&Co.</i>Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com6tag:blogger.com,1999:blog-7677836818317803457.post-23435219786270715182012-07-09T23:09:00.000+10:002012-08-27T00:30:41.682+10:00Wilbur's Place, Potts PointFrom the brains behind Bourke St Bakery, comes <b>Wilbur's Place</b>. Wilbur's is a tiny little eatery with communal tables that sit a mere twenty-three people, so be prepared to wait for a table on busy Friday and Saturday nights. Thankfully, you can leave your phone number and staff will call you when a table is ready so there will be no need to queue out in the cold. The food is more than worth the wait, homely Modern Australian fare paired with very reasonable prices.<br />
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<img alt="Suckling Pig with Lentils, Cavola Nero & Rosti Pear, Wilbur's Place" height="640" src="http://farm9.staticflickr.com/8426/7534555508_940f33b52b_z.jpg" width="427" /></div>
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<i>Suckling Pig with Lentils, Cavola Nero & Roast Pear</i> $22</div>
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The <b><i>suckling pig with lentils, cavola nero and rosti pear</i></b> is a killer combination of flavours in one dish. The roasted pork was succulent and soft, torn into generous chunk and topped with a golden piece of crackling. The skin so perfectly delicate that it was flaking off, the crisp piece of crackling was the highlight of the dish. Lentils and Italian cabbage combat the richness of the pork, sitting in a lightly flavoursome broth while the soft roasted pear lends soft caramel flavours that go perfectly with the meat.<br />
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<img alt="Artichoke & Broad Bean Oriechette with Pecorino, Wilbur's Place" height="640" src="http://farm8.staticflickr.com/7264/7534555188_b8c482cec9_z.jpg" width="427" />
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<i>Artichoke & Broad Bean Orecchiette with Pecorino</i> $19</div>
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The <b><i>artichoke and broad bean orecchiette with pecorino</i></b> is a hearty serving of pasta and vegetables tossed with olive oil and topped with fried breadcrumbs and fragrant cheese. A moreishly salty and oily pasta dish, I was completely enamoured by the crunch of the bread and the cheesiness of the pecorino. The beans and artichoke were a good combination, however some of the orecchiette was a little undercooked.<br />
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<img alt="Roast Pork, Wilbur's Place" height="640" src="http://farm9.staticflickr.com/8143/7121316523_aefc374a1b_z.jpg" width="427" /></div>
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<i>Roasted Suckling Pig with Borlotti Beans & Brussel Sprouts</i> $22</div>
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The menu is modified regularly and this previous incarnation of roast pork is the <b><i>roasted suckling pig with borlotti beans and brussel sprouts</i></b>. The same melty meat sits atop a flavoursome tumble of beans and soft braised sprout leaves. The crackling is consistently good, breaking with a satisfying shatter upon biting.<br />
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<img alt="Pan Roasted Mulloway, Wilbur's Place" height="640" src="http://farm8.staticflickr.com/7065/7121316167_943b656c2c_z.jpg" width="427" /></div>
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<i>Pan Roasted Mulloway, Black Cabbage, Saffron, Chickpeas & Garlic Sauce</i> $22</div>
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Generally I'm not one to select the fish option from a menu but after having a long <a href="http://eatdrinkplay.com/eat/restaurants/otto-ristorante-woolloomooloo/" target="_blank">lunch at Otto</a> that day, I thought I'd settle for the lightest main on offer. The <b><i>pan roasted mulloway with black cabbage, saffron, chick peas and garlic sauce</i></b> was a light dish full of fresh flavours. The fish was perfectly soft, with a crisp roasted skin and well with the garlic sauce, which I wished for more of.<br />
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<img alt="Crispy Baby Potatoes with Salsa Verde, Wilbur's Place" height="640" src="http://farm9.staticflickr.com/8025/7534556116_e14c1ebf08_z.jpg" width="427" />
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<i>Crispy Baby Potatoes with Salsa Verde</i> $6.50</div>
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Every time I dine out with <a href="http://www.colourmedang.com/" target="_blank">Joseph</a>, he begs me to order a side of chips or fried potato, so of course we had to have the <b><i>crispy baby potatoes with salsa verde</i></b>. Generally I'm not a big fan of baked potato - they have a tendency to be plain and bland at the centre, but however these were fantastic. The soft baby spuds are encased in their ludicrously crunchy skins and seasoned well, decorated with lashings of herby salsa verde. No boring bits here.<br />
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<img alt="Apple and Raspberry Pie, Wilbur's Place" height="640" src="http://farm9.staticflickr.com/8152/7534555748_da3f5a5790_z.jpg" width="427" />
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<i>Apple & Raspberry Pie with Ice Cream</i> $12</div>
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The <b><i>apple and raspberry pie with ice cream</i></b> is enough to plant a sweet tooth in anyone's mouth. The crumbly golden pastry easily gave way to a deep pink filling of apple and raspberry that was insanely good. The smear of caramel and scoop of refreshing ice-cream were luscious accompaniments to the pie, the sweet creaminess rounding out its tart berry flavours.<br />
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<img alt="Brioche Ice-cream Sandwich, Wilbur's Place" height="640" src="http://farm9.staticflickr.com/8167/7121316343_cb6a343bf3_z.jpg" width="427" /></div>
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<i>Toasted Brioche Ice Cream Sandwich with Caramel</i> $12</div>
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The <b><i>toasted brioche ice cream sandwich with caramel</i></b> has endured every change of the menu at Wilbur's. So popular it seems, that it has become a permanent fixture on the offerings. Two slices of buttery toasted brioche bread encase a slab of ice cream and are coated in a caramel glaze. Naughty, but so nice.<br />
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<b><a href="http://wilbursplace.com/" target="_blank">Wilbur's Place</a></b><br />
34 Llankelly Pl, Potts Point 2011<br />
(02) 9332 2999<br />
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<a href="http://www.urbanspoon.com/r/70/1617042/restaurant/Sydney/Kings-Cross/Wilburs-Place-Potts-Point"><img alt="Wilbur's Place on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1617042/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com8tag:blogger.com,1999:blog-7677836818317803457.post-65594851628596108502012-06-18T23:01:00.005+10:002012-08-27T00:31:39.241+10:00Hartsyard, NewtownOn Thursday it was my birthday, and I couldn't think of a better way to have spent it than gorging myself stupid at <b>Hartsyard</b>. Another new Newtown eatery generating big buzz for its American/Canadian influenced nosh, the decor is suitably on-trend with hanging light bulbs and steel pipe shelving framing the bar. However there's no big names behind this new restaurant, it's headed by husband/wife duo Gregory and Naomi who serve stunning food without the pretentiousness. There's a decent wine list and a quirky and unique cocktail menu - try the Manhattan made with bacon-infused vodka and garnished with a piece of candied bacon. I also thought it was worth mentioning that we sat next to Terry Durack of SMH's Good Living that night... I hope he didn't judge me for being another "Female Asian Blogger" when I took out my DSLR.<br />
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<img alt="Radishes and Butter, Hartsyard" height="640" src="http://farm8.staticflickr.com/7095/7393148646_909084514f_z.jpg" width="427" /></div>
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<i>Radishes</i> $14</div>
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The menu is designed for sharing and split into two categories, Seed and Feed. Seed is compromised of smaller, lighter snacks while Feed indicates the heavier, meatier dishes. <a href="http://twitter.com/jmodoh" target="_blank">James</a> and I decide to go halves on two Seed dishes to start and the four of us would then share four more Feed dishes as mains (probably a bit too ambitiously). The first of ours was the <b><i>radishes</i></b>, thinly shaved and beautifully presentled with red onions and baby watercress on a layer of fragrant smoked butter. A delicate and refreshing dish, it was definitely needed to help cut through the grease that we were about to consume...<br />
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<img alt="Oyster Po Boy, Hartsyard" height="640" src="http://farm8.staticflickr.com/7092/7393149698_187c0fa82c_z.jpg" width="427" /></div>
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<i>Oyster Po' Boy</i> $16</div>
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<a href="http://twitter.com/Stephy_Liu" target="_blank">Stephannie</a> and Jordan share the <b><i>oyster po' bay</i></b>, miniature burgers of housemade English muffin and deep-fried oyster dressed with coleslaw and Old Bay mayonnaise.<br />
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<img alt="Poutine, Hartsyard" height="640" src="http://farm8.staticflickr.com/7224/7393149136_f3d0c5b7be_z.jpg" width="427" /></div>
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<i>Poutine</i> $19</div>
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The <b><i>poutine</i></b> induced tears of joy and involuntary moaning at the table. It was also one of the main reasons that we were here. A big bowl of fat, crispy potato chips rested in a pool of creamy, pale-coloured oxtail gravy and beer sauce, topped with beef threads and shredded cheddar. Hidden beneath the chips in the sauce were soft, melt-your-mouth pieces of beef - there are really no words for this and we requested additional muffins to mop up that glorious gravy. I'm just grateful that Stephannie was wise enough to order two of these for our table, there might've been messy knife fights at the table otherwise. When I was explaining poutine to a friend later, she asked me, "Do you really want to pay twenty dollars for chips and gravy, though?" Why yes, yes I do.<br />
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<img alt="Salmon in a Jar, Hartsyard" height="640" src="http://farm8.staticflickr.com/7087/7393148320_e6ae5d7d1a_z.jpg" width="427" /></div>
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<i>Salmon Cooked in a Jar</i> $19</div>
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The <b><i>salmon cooked in a jar</i></b> was actually incredible, and turned out to be my favourite dish of the night. My curiosity was piqued by the unconventional preparation, and what arrived was a rather inconspicuous piece of fish sitting on a hidden piece of slice of cured pork in a small Fido jar. It was served with a light and refreshing sorrel salad, with rye crisps, creme fraiche and cornichon on the side. However, my mind was blown when I tentatively sampled a small forkful of the bright orange flesh - it was insanely tender, soft and buttery beyond the realms of the best sashimi I've had and literally, <i>literally</i> dissolved on my tongue like magic. I just can't get over it, and it was so incomprehensibly luscious with a dab of the creme fraiche. Dying.<br />
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<img alt="Cold Smoked Fried Chicken, Hartsyard" height="640" src="http://farm8.staticflickr.com/7095/7393147502_9a10deb99d_z.jpg" width="427" /></div>
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<i>Cold-smoked Fried Chicken</i> $26</div>
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With a salty and ludicrously crunchy coating, the four generous pieces of <b><i>cold-smoked fried chicken</i></b> surprisingly revealed tender and succulent flesh. After three deep-fried dishes, we were understandably fatigued by the salty low country sausage gravy, which felt like overkill at this point. However I still loved the warm and fluffy buttermilk biscuit, which would've been perfect to mop up gravy at any other time. I also ate the gnarly piece of rogue deep-fried chicken skin I found at the bottom (bonus!).<br />
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<img alt="Duck Confit, Hartsyard" height="640" src="http://farm6.staticflickr.com/5450/7393147970_3fe6855501_z.jpg" width="427" /></div>
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<i>Honey-glazed Duck Breast and Confit</i> $31</div>
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The <b><i>honey-glazed duck breast and confit</i></b> was revealed to be another artfully-plated masterpiece. The menu seems also to be split into two alternative categories - the hearty, homely and fried vs. the arty, comely and refined. The four pink slices of duck were carefully arranged, daubed with fennel puree and showered with hazelnut praline and crackling. The duck was tender and sweet with honey and went beautifully with the crisp praline and delicate duck crackling. The duck confit had been shredded, balled, crumbled and deep-fried into playful little sphere of flavour.<br />
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<img alt="Rhubarb Crumble, Hartsyard" height="640" src="http://farm8.staticflickr.com/7229/7393146708_5cc7507677_z.jpg" width="427" /></div>
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<i>Rhubarb Crumble</i> $16</div>
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With Steph and Jordan were stuffed out of the game (weaklings), James and I powered on to share dessert. Eyeing up the sundae with a longing yet defeated eye, I decided to instead go for the <b><i>rhurbarb crumble</i></b>, for our bodies' sake. Another gorgeously presented dish, it was a refreshing assembly of strawberry sorbet and dehydrated rhubarb sticks on a bed of malted milk and burnt butter crumbs, topped with a sweet pomegranate sauce and light, crisp parsnip chips. A perfect end to the most indulgence meal. Bliss.<br />
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<b><a href="http://hartsyard.com.au/" target="_blank">Hartsyard</a></b><br />
33 Enmore Rd, Newtown 2042<br />
(02) 8068 1473<br />
<br />
<a href="http://www.urbanspoon.com/r/70/1681698/restaurant/Sydney/Hartsyard-Newtown"><img alt="Hartsyard on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1681698/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com13tag:blogger.com,1999:blog-7677836818317803457.post-45639235412512200572012-06-11T22:30:00.000+10:002012-10-18T14:45:27.296+11:00Eat Art Truck, SydneyI was super excited when I first heard news of Sydney's food truck revolution. Late night dining would never been the same again! No more stomach-churning kebabs, McDonalds or the poor excuses for pies from Pie Face. <b>Eat Art Truck</b>, the second of the food truck fleet to hit the city streets, is manned by ex-Tetsuyas sous chef Stuart McGill and ex-Quay sous chef Brenton Balicki. Dishing out Asian-inspired take-away from one side of the truck, the other is a roaming canvas featuring work by local street artists.<br />
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<div style="text-align: center;">
<img alt="Chicken Sembe, Eat Art Truck" height="640" src="http://farm8.staticflickr.com/7215/7361277004_1a5fa87a7d_z.jpg" width="427" /></div>
<div style="text-align: center;">
<i>Chicken Sembe</i> $5</div>
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The <b><i>chicken sembe</i></b> is to die for, almost literally. Artery-clogging deep-fried chicken skin is drizzled with chilli mayo, the greasily satisfying crunch is just so good yet so bad. The chilli mayo adds a little kick, enhancing the ridiculous moreish-ness of the pieces. If something that tastes so good is this bad for you, then I don't want to live.<br />
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<div style="text-align: center;">
<img alt="Kinpira Salad and Spatchcock Ssam, Eat Art Truck" height="640" src="http://farm8.staticflickr.com/7232/7361276810_6eff300f6b_z.jpg" width="427" /></div>
<div style="text-align: center;">
<i>Kinpira Salad</i> $8 and <i>Spatchcock Ssam</i> $12</div>
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The <b><i>kinpira salad</i></b> is a mix of gobo (burdock roots), shredded carrot, edamame and sesame seeds, sauteed with soy sauce and mirin. It's refreshing, crunchy and a little spicy-sweet. The <b><i>spatchcock ssam</i></b> is served in a lettuce leaf, filled with shredded confit spatchcock, shallots, vermicelli and fried garlic. Fiery with chilli oil, it was very messy to pick and eat, so definitely tackle it with a fork.<br />
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<div style="text-align: center;">
<img alt="Pulled Pork and BBQ Beef Rolls, Eat Art Truck" height="640" src="http://farm8.staticflickr.com/7212/7361276438_cd582607a5_z.jpg" width="427" /></div>
<div style="text-align: center;">
<i>BBQ Beef</i> $12 and <i>Pulled Pork</i> $12 </div>
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The <b><i>BBQ beef</i></b> is a spicy piece of work, slices of meat stuffed into a sweet bun with coleslaw and doused in hot sauce. It was super tasty but my wimpy taste buds struggled to handle the heat. The <b><i>pulled pork</i></b> was much more to my liking, with hot smoked pulled pork in the same soft bun with mustard cabbage and wild turkey BBQ sauce. Succulent, sweet and saucy, it's definitely my idea of a perfect late-night feed. The truck also offers a selection of house-made juices, my favourite being the <b><i>apple and pomegranate</i></b>, which is pulpy and sweet with whole pomegranate seeds floating around inside.<br />
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<br />
<b><a href="https://www.facebook.com/EatArtTruck" target="_blank">Eat Art Truck</a></b><br />
Streets of Sydney<br />
0439 841 008<br />
<br />
<a href="http://www.urbanspoon.com/r/70/1681426/restaurant/CBD/Eat-Art-Truck-Sydney"><img alt="Eat Art Truck on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1681426/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com10tag:blogger.com,1999:blog-7677836818317803457.post-56023461998241220302012-06-10T23:18:00.000+10:002012-06-11T22:39:29.622+10:00Essen Restaurant & Beer Cafe, Ultimo<b>Essen Restaurant & Beer Cafe</b> is a northern European restaurant which I first visited working with <a href="http://secretfoodies.com.au/" target="_blank">Secret Foodies</a>, where it was the venue for our <a href="http://secretfoodies.com.au/lower-north/dutch-spring/" target="_blank">Dutch Spring</a> dinner. We had a fantastic time that night being introduced to Dutch food by Netherlands-native chef and owner Geert, and I was kindly invited back to the restaurant to try their German speciality, the reuben sandwich.<br />
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<div style="text-align: center;">
<img alt="Deep-fried Camembert, Essen" height="640" src="http://farm8.staticflickr.com/7083/7172232993_05438d5685_z.jpg" width="427" /></div>
<div style="text-align: center;">
<i>Deep-fried Camembert</i> $10</div>
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Our lunch started with the <b><i>deep-fried camembert</i></b>, indulgent wedges of creamy cheese coated with a layer of breadcrumbs and deep-fried to a crisp. The golden exterior held gooey innards of melted cheese, which disappeared much too quickly into my mouth. The cranberry compote was a sweet jam-like accompaniment that cut through the richness of the camembert, but I preferred the cheese <i>au naturel</i>.<br />
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<div style="text-align: center;">
<img alt="Deep-fried Camembert, Essen" height="427" src="http://farm8.staticflickr.com/7084/7357448132_5a06b80bc4_z.jpg" width="640" /></div>
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<div style="text-align: center;">
<img alt="Condiments, Essen" height="640" src="http://farm8.staticflickr.com/7224/7172232777_8de2e1918d_z.jpg" width="427" /></div>
<div style="text-align: center;">
<i>Condiments</i></div>
<br />
A selection of condiments were brought our to accompany our mains, two types of horseradish for my reuben sandwich and a sweet mustard for my dining companion/gay husband Mikey's sausages.<br />
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<div style="text-align: center;">
<img alt="Reuben Sandwich, Essen" height="640" src="http://farm8.staticflickr.com/7219/7172232539_3bb2ccd642_z.jpg" width="427" /></div>
<div style="text-align: center;">
<i>Reuben Sandwich</i> $22.50</div>
<br />
The <b><i>reuben sandwich </i></b>is a monster. Available as a special only on Thursdays and Fridays during lunch, the price includes chips on the side and a glass of German tap beer, which I unfortunately had to forgo to due to an after-lunch presentation that day. Four slices of dark rye bread sandwiched mounds of roast beef brisket, sauerkraut, Gruyere cheese and mayonnaise, all skewered ruthlessly by a knife in a wooden board. Fragrant and flavoursome, with tender pink beef brisket and creamy, almost nutty, melted cheese the sandwich was a knockout. I only ate one of the two sandwiches, doggy-bagging the rest, and barely made it back to uni before my friends sniffed it out and consumed the reuben within mere minutes.<br />
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<div style="text-align: center;">
<img alt="Reuben Sandwich, Essen" height="427" src="http://farm8.staticflickr.com/7077/7357447962_7c095e94f6_z.jpg" width="640" /></div>
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<div style="text-align: center;">
<img alt="Sausage Platter, Essen" height="640" src="http://farm8.staticflickr.com/7075/7172232133_699d29e93f_z.jpg" width="427" /></div>
<div style="text-align: center;">
<i>Sausage Platter</i> $26.50</div>
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Mikey's <b><i>sausage platter</i></b> was an impressive spread. On the wooden board, there was (from top to bottom) Bavarian <i>weisswurst</i>, Swiss <i>cervelat </i>and Hungarian <i>csabai</i>, served with a selection of homemade pickles and two bread dumplings. The white <i>weisswurst</i> was our favourite, made from fresh veal and bacon and eaten with the sweet mustard. I also love the deep-fried bread dumplings and the unusual but very tasty pickled watermelon rinds.<br />
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<br />
<b><a href="http://www.essenrestaurant.com.au/">Essen Restaurant & Beer Cafe</a></b><br />
135 Broadway, Ultimo 2007<br />
(02) 9211 3805<br />
<br />
<a href="http://www.urbanspoon.com/r/70/752325/restaurant/Ultimo/Essen-Restaurant-Beer-Cafe-Sydney"><img alt="Essen Restaurant & Beer Cafe on Urbanspoon" src="http://www.urbanspoon.com/b/logo/752325/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a><br />
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<i>Figs & Brie dined as a guest of Essen</i>.Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com5tag:blogger.com,1999:blog-7677836818317803457.post-79855840063541861282012-05-30T10:37:00.000+10:002012-05-30T17:34:55.413+10:00The Pie Tin, NewtownIf there's one food that is considered inherently Australian, I'd say it'd be the meat pie. I have very many memories of eating re-heated Mrs Mac's pies from the school canteen, topped with those single-serve squeezy tomato sauce packets. Thankfully as the years went on, I've discovered pies of a higher calibre and Newtown seems to be a Sydney hotspot for these.<br />
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Before Newtown station underwent renovation, next door stood the Rose Sunrise Bakery, where you could acquire a mediocre pork roll or the most amazing meat pie. Honestly I was obsessed, the flakiest, most buttery pastry known to my taste-buds encased beef bathed in the richest gravy. Oh god I loved those pies. It should also be mentioned that another current love of mine is the pumpkin, feta and coriander pie from Janet's Pies, which I discovered after a pub crawl down King St late in the night after they had run out of meat pies. However, newest kid on the block and pie affection contender, <b>The Pie Tin</b> popped up recently off the main drag of King St. Another pie shop in Newtown? I had to go check this out.<br />
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<div style="text-align: center;">
<img alt="Creamed Chicken & Wholeseed Mustard, The Pie Tin" height="640" src="http://farm9.staticflickr.com/8153/7255360892_8244bed9cb_z.jpg" width="427" /></div>
<div style="text-align: center;">
<i>Pie, potato mash, leaf salad</i> $11</div>
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Pies here are around $6.80 each but you can get one with two sides for an even $11. Definitely a decent lunch and look, I even ate some green stuff. You can't go wrong with mashed potatoes and gravy, and the leaf salad is good at giving the impression that you're eating healthy. Sort of. The pies are big with golden flaky pastry and a wide selection of generous fillings.<br />
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<div style="text-align: center;">
<img alt="Creamed Chicken & Wholeseed Mustard, The Pie Tin" height="427" src="http://farm8.staticflickr.com/7103/7255361174_90710a96f5_z.jpg" width="640" /></div>
<div style="text-align: center;">
<i>Creamed Chicken and Wholeseed Mustard Pie</i></div>
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Okay so I don't really remember what exactly this pie is called, it was new and I can't find it on their online menu but it was terribly good. Chunks of chicken bathed in creamy mustard sauce, it the tastiest out of all pies I tried here.<br />
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<div style="text-align: center;">
<img alt="Chunky Steak & Stout Pie, The Pie Tin" height="427" src="http://farm8.staticflickr.com/7099/7255361438_acce5e9103_z.jpg" width="640" /></div>
<div style="text-align: center;">
<i>Chunky Steak & Stout, kumera mash, coleslaw</i> $11</div>
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The <b><i>chunky steak and stout</i></b> is a solid meat pie to smash down with a beer. I'm a sucker for the <b><i>kumera sweet potato mash</i></b> too, and the <b><i>coleslaw</i></b> is creamy and fresh.<br />
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<div style="text-align: center;">
<img alt="Pork & Apple Pie, The Pie Tin" height="640" src="http://farm9.staticflickr.com/8017/7255360624_33f9cf951f_z.jpg" width="427" /></div>
<div style="text-align: center;">
<i>Slow Roasted Shredded Pork with Apple & BBQ sauce, kumera mash, Boston baked beans </i>$11</div>
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The <b><i>slow roasted shredded pork with apple & BBQ sauce</i></b> is filled with soft and succulent pulled pork, the apple and BBQ sauce add a sweet, smokey flavour. Do try if you like your savoury pies rather sweet. Goes down great with a cider. The Boston baked beans are great too, rustic and smoky with a hint of bacon.<br />
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<div style="text-align: center;">
<img alt="Lamb & Rosemary Pie, The Pie Tin" height="640" src="http://farm8.staticflickr.com/7093/7255360260_9758cbcc99_z.jpg" width="427" /></div>
<div style="text-align: center;">
<i>Lamb & Rosemary Pie</i> $6.80</div>
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The <b><i>lamb and rosemary pie </i></b>is fantastic as well, tender strip of lamb in a fragrant rosemary gravy. The pastry on this one is also a killer.<br />
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<div style="text-align: center;">
<img alt="Pork & Fennel Sausage Roll, The Pie Tin" height="640" src="http://farm8.staticflickr.com/7218/7255359916_d8d3d42779_z.jpg" width="427" /></div>
<div style="text-align: center;">
<i>Pork & Fennel Sausage Roll, coleslaw</i> $7.80</div>
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The pastry on the <b><i>pork and fennel sausage roll</i></b> is out of this world. Thick, crunchy and messy as hell. The filling great too, you can't really go wrong with pork and fennel.<br />
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<div style="text-align: center;">
<img alt="Lemon Meringue Pie, The Pie Tin" height="640" src="http://farm8.staticflickr.com/7095/7287551144_cda7f266b3_z.jpg" width="427" /></div>
<div style="text-align: center;">
<i>Lemon Meringue Pie with Double Cream </i>$6.50</div>
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The <b><i>lemon meringue pie</i></b> is huge, a decent base of crust and lemon curd is piled with a ludicrous amount of meringue and served with a pot of double cream. I found the meringue super sugary, but I'm not much of a dessert person so what would I know?<br />
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<div style="text-align: center;">
<img alt="The Apple Pie that ate Newtown, The Pie Tin" height="640" src="http://farm9.staticflickr.com/8017/7255361664_3312b54fb0_z.jpg" width="427" /></div>
<div style="text-align: center;">
<i>'The Pie that Ate Newtown' XL Apple Pie</i> $7.50 </div>
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Dubbed '<b><i>the pie that ate Newtown</i></b>', the XL apple pie is indeed a monster. Bursting with apple slices with a heady cinnamon aroma, the sugared crust could barely contain the innards. I didn't eat this but doesn't it look impressive?<br />
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<b><a href="http://www.thepietin.com.au/">The Pie Tin </a></b><br />
1a Brown St, Newtown 2042<br />
(02) 9519 7880<br />
<br />
<a href="http://www.urbanspoon.com/r/70/1578156/restaurant/Sydney/The-Pie-Tin-Newtown"><img alt="The Pie Tin on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1578156/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com13tag:blogger.com,1999:blog-7677836818317803457.post-35849910581575200372012-05-25T17:33:00.000+10:002012-07-16T11:43:00.416+10:00Lately on Instagram IIAnother filler post... I'm terribly sorry I haven't been blogging here much, just been so overrun the last few weeks with uni assignments, attending events and writing for <a href="http://eatdrinkplay.com/author/lola-li/">Eat Drink Play</a>, working with <a href="http://secretfoodies.com.au/">Secret Foodies</a>, working my day job, and photographing for my friend <a href="http://www.colourmedang.com/">Joseph's blog</a>. As you may have noticed, some of my photos are blurry because I drop my phone on a daily basis and the camera as stopped focusing as a result. I've even taken to using my friends' phones to photograph my meals and sending it to myself in order to instragram them, sorta gives you an idea of amount of effort I put into being another stereotypical <a href="http://picsofaznstakingpicsoffood.tumblr.com/">Asian taking photos of food</a>.<br />
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One final thing - Figs & Brie was nominated and became a finalist in the <b>Ultrabook Pedestrian.TV Blogster of the Year</b> awards. If you could pretty please <a href="http://www.pedestrian.tv/ultrabook-pedestrian-blogster-awards/blog?id=987">throw a vote my way</a>, I promise brownies for all if I win!<br />
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<img src="" width="320" /><img src="" width="320" /><br />
<ul>
<li>A fantastic three-course lunch I had at <b>Scarlett Restaurant</b> at the newly refurbished Harbour Rocks Hotel, The Rocks</li>
<li>Murakami and instant ramyun on a night in; beef salad with glass noodles and mint at <b>Missy K</b>, Surry Hills, bresaola with rocket, a fantastic lamb provolone pie at <b>The Commons</b> in Darlinghurst</li>
<li>A batch of <a href="http://www.figsandbrie.com/2011/08/best-brownies-ever.html">freshly baked brownies</a>; Penfolds wine tasting at The Blocks; cocktails and pumpkin ravioli with burnt butter, sage and amaretto at the <b>Janus</b> launch party</li>
<li>The most amazing brunch of creamed eggs with truffle oil at <b>Dank St Depot</b>, Waterloo; comfort food in between uni classes, ramen at <b>Fuji Ramen</b> on Broadway; soft boiled eggs and shaved parmesan at <b>Fratelli Fresh</b>, Woolloomooloo</li>
</ul>
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To follow me on instagram, my username is <a href="http://statigr.am/lolalost">lolalost</a>.</div>Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com5tag:blogger.com,1999:blog-7677836818317803457.post-37121567416169129142012-05-10T23:46:00.003+10:002012-05-10T23:48:34.658+10:00Blacksheep, NewtownWhen a good friend of mine informed me earlier this year that he'd jumped on the Sydney small bar bandwagon, I was a little skeptical at first. He'd taken over what used to be Funky Bar on the main strip of Newtown, a place I'd never considered entering ('Funky Bar' sounds like it was named by your parents). However last month <b>Blacksheep</b> quietly opened its doors to the public on the timely eve of Black Friday, and I was incredibly impressed by the sexy fit-out. With a fireplace and armchairs, dark wood and chandeliers, it feels like the right balance of luxe and homey. Dimitry joked that they'd originally wanted to remove the wine-red velvet tapestry wallpaper adorning the back walls because "it looks like something out of a Turkish brothel". Personally I'm glad they kept it, although I think it makes the place look more like Hugh Hefner's reading room than an eastern European whorehouse. Perhaps you may find me sitting in an armchair at the back wearing a smoking jacket drinking milk from a chilled crystal glass, á la the playboy himself.<br />
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On the topic of drinks, the cocktail menu is comprehensive as it is unique, starting at a reasonably priced $13 for classics - for the full low-down, you can read my <a href="http://eatdrinkplay.com/eat/uncategorized/blacksheep-newtown/">bar review</a> on <a href="http://eatdrinkplay.com/">Eat Drink Play</a> (there will be pyrotechnics). A modest menu is also on offer, with light snacks to line your stomach and sustain your drinking. The chef is Liam Rooney, who having previously worked with the likes of The Vanguard and <a href="http://www.figsandbrie.com/2012/03/abercrombie-chippendale.html">The Abercrombie</a>, The Norfolk et al, pumps out similarly tasty diner-style nosh and tapas from the open kitchen.<br />
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<div style="text-align: center;">
<img alt="Sliders, Black Sheep" height="640" src="http://farm8.staticflickr.com/7072/6985430192_1a125ae7e4_z.jpg" width="427" /><br />
<i>Sliders</i> $12</div>
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The <b><i>sliders</i></b> come with three choices of filling stuffed into a miniature brioche bun - <b><i>beef and relish</i></b>, <b><i>mushroom and halloumi</i></b>, and <b><i>chicken and mayo</i></b>. Choose three for $12, my favourite is the chicken and garlic mayo, but then again I'm always a sucker for pan-fried halloumi. Yeah nah they're all good.<br />
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<div style="text-align: center;">
<img alt="Corn, Black Sheep" height="640" src="http://farm8.staticflickr.com/7097/6985430022_3bdbb65227_z.jpg" width="427" /><br />
<i>Mini Corn Cobs</i> $6</div>
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The <b><i>mini corn cobs</i></b> are fantastic to munch on, the sweet juicy kernels are slathered with chipotle mayo and topped with shredded cheddar cheese. Cheesy and mildy spicy, they make a great beer snack. I may or may not have licked residue sauce off my plate.<br />
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<div style="text-align: center;">
<img alt="Dog, Black Sheep" height="640" src="http://farm8.staticflickr.com/7064/6985429870_ce03a5d20e_z.jpg" width="427" /><br />
<i>Pulled Beef Roll</i> $12</div>
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As a big fan of pulled pork, the <b><i>pulled beef roll</i></b> is my favourite dish so far. Tender, melt in your mouth slow-cooked beef is shredded and stuffed into a fat brioche roll and topped with cheese and green onions. It's served with a 'reduction dipping sauce' which is unusual, but really works. Liam refuses to disclose all the ingredients to me but I can taste soy sauce and something sweet... it just goes so well with the beef.<br />
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<div style="text-align: center;">
<img alt="Banoffee Pie, Black Sheep" height="640" src="http://farm8.staticflickr.com/7218/7131513225_15a968cfb8_z.jpg" width="427" /><br />
<i>Banoffee Pie</i> $8</div>
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On the specials menu is the <b><i>banoffee pie</i></b>, a moreish construction of a buttery crumbed biscuit base, rich toffee, banana slices and thick cream - the flavours of caramel, cream and banana are an awesome combination. It's served with a sugary tangle of <i>pashmak</i>, a rosewater flavoured Persian fairy floss with a wool-like texture, made with sesame and sugar. Another reason to come for the drinks and stay for the food...<br />
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<b><a href="http://www.facebook.com/blacksheepsmallbar">Blacksheep</a></b><br />
256 King St, Newtown 2050<br />
(02) 8033 3455<br />
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<a href="http://www.urbanspoon.com/r/70/1674532/restaurant/Sydney/Blacksheep-Newtown"><img alt="Blacksheep on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1674532/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com8tag:blogger.com,1999:blog-7677836818317803457.post-82927948000723974172012-05-06T22:41:00.001+10:002012-05-06T22:44:50.854+10:00The Duck Inn Pub & Kitchen, ChippendaleTucked away on a unassuming street in Chippendale is <b>The Duck Inn</b>, a local pub and kitchen which could easily become a second home. I attended a blogger party there a few weeks ago and was super impressed by the quality of food dished out by head chef Mitchell Davis. The menu is up-market pub grub, it changes seasonally and features only sustainably sourced produce. We kicked off our dinner with an amazing pink lady cider (by The Apple Thief, I'm 90% sure), which was refreshingly crisp with a balanced sweetness. Its colour was an unusually pale and clear with a pink tinge, looking more like a sparkling rose than apple cider.<br />
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<img alt="Beef Sliders, The Duck Inn" height="640" src="http://farm9.staticflickr.com/8153/6974607780_bd44da4f0e_z.jpg" width="427" /></div>
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<i>Beef Sliders </i>$13</div>
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Miniature burgers seem to be one of the biggest trends in Sydney in recent times, you'd probably be hard-pressed to find a bar menu without something of the sort on offer. The <b><i>beef sliders</i></b> here were stacks of cute little grilled patties, BBQ relish and cheese, topped with a miniature gherkin.<br />
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<img alt="Ortiz Anchovies, The Duck Inn" height="640" src="http://farm9.staticflickr.com/8164/6974607918_00f3ded1fa_z.jpg" width="427" /></div>
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<i>Ortiz Anchovies</i> $18</div>
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I had always hated seafood growing up, but since expanding my comfort zone with food, I've really developed a certain fondness for the piscine family. Even stronger flavoured fish such as mackerel and sardines I've found a liking for, so of course I'd find that I have a taste for anchovies. Salty, oily, fishy. These <b><i>Ortiz anchovies</i></b> were delicious dipped in cayenne spice and eaten with a slice of artisan bread with a squeeze of lemon juice.<br />
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<img alt="Tapas Tasting Platter, The Duck Inn" height="427" src="http://farm8.staticflickr.com/7114/6974608538_e236ff8531_z.jpg" width="640" /></div>
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<i>Tapas Tasting Platter</i> $22</div>
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The <b><i>tapas tasting platter</i></b> was a gorgeous array of chorizo, dates, pickled pearl onions, semi-dried tomatos, mushrooms, anchovies, rocket salad and toasted sourdough. Somebody recommended trying the anchovies with the dried dates, the clash of mellow sweetness of dried fruit and the salty fish was certainly interesting but not really my thing. I found the less unusual combination of spicy chorizo and anchovies much more palatable, especially with the sourness of a juicy semi-dried tomato.<br />
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<img alt="Wild Mushroom Ravioli, The Duck Inn" height="640" src="http://farm9.staticflickr.com/8150/7120689705_b74ba0e860_z.jpg" width="427" /></div>
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<i>Hand Made Wild Mushroom Ravioli</i> $18</div>
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My main course choice of <b><i>handmade wild mushroom ravioli</i></b> was stunning, I wasn't expecting something so wonderful and sophisticated from a place with the ambience of your local pub but it exceeded all my expectations. Intensely fragrant with truffle oil, the soft parcels were packed with beautifully subtle flavours. The al dente pasta encased a earthy filling of mushroom, and was dressed with sage butter, heady truffle oil, parmesan and crunchy walnut crumbs. Dreamy.<br />
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<div style="text-align: center;">
<img alt="Deconstructed Beef, Mushroom & Ale Pie, The Duck Inn" height="640" src="http://farm9.staticflickr.com/8023/7120689815_1e123b0e5b_z.jpg" width="427" /></div>
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<i>Deconstructed Beef, Mushroom & Ale Pie</i> $26</div>
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w/ creamy mash, pea puree and puff pastry</div>
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<img alt="Tasmanian Salmon Fillet, The Duck Inn" height="640" src="http://farm9.staticflickr.com/8166/6975113912_12b024d9b8_z.jpg" width="427" /></div>
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<i>Tasmanian Salmon Fillet</i> $24<br />
w/ lentils, watercress and orange basil vinigarette</div>
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<img alt="Wattleseed Crusted Kangaroo Fillet, The Duck Inn" height="640" src="http://farm8.staticflickr.com/7213/6974608292_d40b5efd69_z.jpg" width="427" /></div>
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<i>Wattleseed Crusted Kangaroo Fillet</i> $26<br />
w/ sweet potato, watercress, tomato, ginger chutney and ale jus</div>
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<img alt="Scotch Fillet, The Duck Inn" height="640" src="http://farm9.staticflickr.com/8003/6974607700_61e3339971_z.jpg" width="427" /></div>
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<i>Grasslands Pasture Fed 300gm Scotch Fillet</i> $30<br />
w/ heirloom tomatoes, fries and chimmi churri</div>
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<img alt="Dessert Tasting Platter, The Duck Inn" height="640" src="http://farm8.staticflickr.com/7096/7120690065_2c91782de2_z.jpg" width="427" /></div>
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<i>Dessert Tasting Platter</i></div>
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The dessert tasting platter was sight to behold. There was <b><i>passionfruit panna cotta</i></b> with <b><i>passionfruit and strawberry macarons</i></b>, <b><i>sticky date pudding</i></b> with toffee sauce and double cream, and a <b style="font-style: italic;">chocolate lava cake </b>with minted vanilla bean custard, strawberries and port reduction. My favourite was the pudding, the dense and sticky cake was dangerously indulgent with the rich toffee and cream.<br />
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<b>The Duck Inn Pub & Kitchen</b><br />
74 Rose Street, Chippendale 2008<br />
Telephone: (02) 9319 4415<br />
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<a href="http://www.urbanspoon.com/r/70/1472076/restaurant/Sydney/Glebe/The-Duck-Inn-Pub-Kitchen-Chippendale"><img alt="The Duck Inn Pub & Kitchen on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1472076/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a><br />
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<i>Figs & Brie dined as a guest of <a href="http://www.pepr.com.au/">PEPR</a></i>Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com7tag:blogger.com,1999:blog-7677836818317803457.post-71386581952549342722012-04-07T16:40:00.000+10:002012-08-27T00:31:59.933+10:00Spencer Guthrie, NewtownMy idea of a balanced diet is eating canned beans for a week in order to be able to afford a nice meal every so often on my uni student income. And you know what? It's really worth it. <a href="http://twitter.com/jmodoh">James</a> was super keen to hit up the freshly opened <b>Spencer Guthrie</b> in Newtown and having read nothing but glowing articles on this new joint, I was more than happy to go along. Created by ex-L'etoile Troy Spencer and ex-Lucio's Oliver Guthrie, they serve Modern Australian with a focus on locally grown, organic, seasonal and sustainable produce. Just a heads up, they are not yet licensed so grab a BYO from the bottle-o before you head in (corkage is $8.50 per bottle).<br />
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<img alt="Beetroots, Spencer Guthrie" height="640" src="http://farm8.staticflickr.com/7114/6889001276_750294c2fb_z.jpg" width="427" /></div>
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<i>Seasonal beetroots, goat's cheese, walnuts & fresh horseradish</i> $19</div>
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We had perused the menu on our smart phones on the way to Newtown (technology these days!) and James had long decided on the <b><i>seasonal beetroot</i></b> entree. Layered on a bed of walnuts were slices of beetroot three ways, boiled (?) and roasted sandwiching smooth, creamy goats cheese, topped with a crisp beetroot chip. Who knew these flavours went so well together? This was my favourite of the night, pretty jealous I didn't get to order it. Damn you, James.<br />
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<img alt="Ham Hock Terrine, Spencer Guthrie" height="640" src="http://farm8.staticflickr.com/7062/7035094717_759f179723_z.jpg" width="427" /></div>
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<i>Smoked ham hock terrine, celeriac remoulade & snow pea tendrils</i> $20</div>
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I'm a sucker for anything pork and settled on the <b><i>smoked ham hock terrine</i></b> - thick, smoky chunks of ham packed together, studded with herbs, carrot and peppercorns. Hints of mustard permeated the meat, going well with the horseradish (?) in the celeriac remoulade. Snow pea tendrils and leaves added freshness to the dish.<br />
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<img alt="Mackerel, Spencer Guthrie" height="640" src="http://farm8.staticflickr.com/7278/7035094053_372c32eb15_z.jpg" width="427" /></div>
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<i>Blue mackerel, cauliflower, hazelnuts & pearl onion tarte tatin</i> $30</div>
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The <b><i>blue mackerel</i></b> is a strongly flavoured, oily fish not for those who are not piscine-inclined. The fillet is fried crisp with blistered skin, salty with that strong fishy aroma. The cauliflower purée is a lovely accompaniment, with miniature florets and crunchy toasted hazelnuts. Rounding this out is the pearl onion tarte tatin, with mellow onion and sweet caramel flavours.<br />
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<img alt="Rolled Spatchcock, Spencer Guthrie" height="640" src="http://farm8.staticflickr.com/7258/7035094263_4a60bac626_z.jpg" width="427" /></div>
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<i>Rolled de-boned spatchcock, mushrooms, sweetcorn & barley</i> $30</div>
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With their focus on seasonal produce, their menu changes every few days according to availability. I was a little disappointed when on the night we went, the <a href="http://www.spencerguthrie.com/menus/SPENCERGUTHRIE_MENU.pdf">pork belly with caramelised peaches</a> I had been eyeing up wasn't on offer but all's well ends well and I was satiated instead with the <b><i>rolled de-boned spatchcock</i></b>. Tender white meat and juicy dark meat are encased in a thin layer of salty skin while roast chestnut mushroom and charred sweetcorn added earthy, smoky and sweet flavours. The barley provided textural variation - chewy with a cereal flavour, an unusual addition which went smashingly with the sweetcorn.<br />
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<img alt="Orange Polenta Cake, Spencer Guthrie" height="640" src="http://farm8.staticflickr.com/7042/7035093831_2b9f3fb2ab_z.jpg" width="427" /></div>
<div style="text-align: center;">
<i>Polenta cake, orange segments, pear & fromage blanc mousse</i> $16</div>
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Two courses and half a bottle of wine later, I wasn't sure if I should indulge in something sweet to the end the night. I'm not usually a dessert person so we ended up sharing the <i style="font-weight: bold;">polenta cake</i>, which to my delight wasn't overly sweet at all. Polenta is something I'm new to and was at first unaccustomed the gritty texture of the cake however I found it enjoyable, especially with the pear and orange pieces; my favourite component being the light, creamy fromage blanc mousse.<br />
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<b><a href="http://www.spencerguthrie.com/">Spencer Guthrie</a></b><br />
399 King Street, Newtown 2042<br />
Telephone: (02) 8068 1080<br />
<br />
<a href="http://www.urbanspoon.com/r/70/1651372/restaurant/Sydney/Spencer-Guthrie-Newtown"><img alt="Spencer Guthrie on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1651372/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a>Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com16tag:blogger.com,1999:blog-7677836818317803457.post-33725590145362715512012-03-26T20:20:00.004+11:002012-07-16T11:43:18.477+10:00Lately on InstagramFiller post time! I've been really busy with uni and working with <a href="http://www.secretfoodies.com.au/">Secret Foodies</a> lately, so I have't had as many opportunities to carry my DSLR around for the blog. However one handy camera that is always hanging around in my pocket is my iphone, so here's a collection of some of the things I've eaten lately in crappy quality. This also means I've basically become one of those annoying people who compulsively photographs their meal before eating it, but whatever. My instagram username is '<a href="http://statigr.am/lolalost">lolalost</a>' if you'd like to follow me there. I'll be back next week with a proper post!<br />
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<img src="http://i39.tinypic.com/28inqqw.jpg" width="320" /> <img src="http://distilleryimage9.s3.amazonaws.com/c263506c5de611e1abb01231381b65e3_7.jpg" width="320" /><br />
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<img src="http://distilleryimage1.s3.amazonaws.com/1dc16d5454ff11e180c9123138016265_7.jpg" width="320" /> <img src="http://distilleryimage0.s3.amazonaws.com/0fc4476858f011e19896123138142014_7.jpg" width="320" /><br />
<img src="http://distilleryimage1.s3.amazonaws.com/6eb0f2de50a411e1abb01231381b65e3_7.jpg" width="320" /> <img src="http://distilleryimage5.s3.amazonaws.com/effba71e467511e1a87612313804ec91_7.jpg" width="320" /><br />
<img src="http://distilleryimage1.s3.amazonaws.com/e3df0c024fd311e1a87612313804ec91_7.jpg" width="320" /> <img src="http://distilleryimage5.s3.amazonaws.com/ff38674244ab11e1a87612313804ec91_7.jpg" width="320" /><br />
<img src="http://distilleryimage8.s3.amazonaws.com/1393ba524b0511e19896123138142014_7.jpg" width="320" /> <img src="http://distilleryimage2.s3.amazonaws.com/74ddf41a466b11e19e4a12313813ffc0_7.jpg" width="320" /><br />
<img border="0" src="http://distilleryimage2.s3.amazonaws.com/698e23b03ab211e19896123138142014_7.jpg" width="320" /> <img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJe8_ynHG-76M-03DvZpAXnlttru2_EYbnedBt5Nt-nOhlUDJzB4qZgbuE1BLjI8R7wYLtZ6VtRgq0-a44o6dKGheXOpGgVX-8LqgtHGgN-qd4msdxCJ4VrXvz9XsP1RmD7N330P8I62Y/s320/Photo+12-03-12+6+54+22+PM.jpg" width="320" /><br />
<img src="http://distilleryimage4.s3.amazonaws.com/dabdd8603ab111e19896123138142014_7.jpg" width="320" /> <img src="http://distilleryimage9.s3.amazonaws.com/5e89969e3ab111e19896123138142014_7.jpg" width="320" /><br />
<img src="http://distilleryimage0.s3.amazonaws.com/99aa3cba401f11e19896123138142014_7.jpg" width="320" /> <img src="http://distilleryimage6.s3.amazonaws.com/63f0ba76402011e19896123138142014_7.jpg" width="320"" /><br />
<img src="http://distilleryimage0.s3.amazonaws.com/c607a42a260f11e19896123138142014_7.jpg" width="320" /> <img src="http://distilleryimage5.s3.amazonaws.com/75414604260f11e19896123138142014_7.jpg" width="320" /><br />
<img border="0" src="http://distilleryimage8.s3.amazonaws.com/0693eb68368a11e19e4a12313813ffc0_7.jpg" width="320" /> <img src="http://distilleryimage2.s3.amazonaws.com/9d46975c24c111e180c9123138016265_7.jpg" width="320" /><br />
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<i>From the top, left to right:</i><br />
<ul>
<li>A fig, prosciutto and goats cheese salad with honey balsamic dressing that I made for dinner; the chocolate soufflé made by <a href="http://www.lonelykidsclub.com/">Warwick</a> and I at a free <b>Fratelli Fresh</b> <a href="http://www.fratellifresh.com.au/cooking_classes.asp">cooking class</a> in Waterloo (highly recommended, by the way)</li>
<li>Wattleseed macaccino and the sashimi lunch set at <a href="http://www.figsandbrie.com/2011/12/cafe-ish-surry-hills.html" style="font-weight: bold;">Cafe Ish</a> in Surry Hills</li>
<li>A lovely breakfast made for me by a nice boy before I had to rush off to work on a Sunday morning; a healthy summer breakfast of Greek yoghurt, honey, toasted muesli and nectarine</li>
<li>Tea time with my favourite kitty mug and Arnott's scotch fingers; shortbread cookies with dark chocolate squiggles, made with frozen leftover crust dough from my <a href="http://www.figsandbrie.com/2012/01/christmas-dinner.html">apricot tart</a></li>
<li>A late afternoon post-work gin & tonic by the harbour at <b>The Deck Brassiere,</b> Milsons Point; black sesame <i>tang yuan </i>for breakfast, a Spring Festival (Chinese New Year) tradition</li>
<li>Smoked salmon, eggs and pesto on sourdough at <b>The Bean</b> in Glebe; breakfast for dinner with a poached egg, avocado and salmon on a wholemeal English muffin</li>
<li>Salted caramel and hazelnut praline gelato from <b>Gelato Messina</b>, Darlinghurst; green tea ice-cream and red bean spring rolls at <a href="http://www.figsandbrie.com/2012/02/kurakura-japanese-casual-dining.html"><b>KuraKura Japanese</b></a></li>
<li>Thinly sliced wild snapper, truffle oil, pork crackling and the daily sashimi selection at <b>Toko</b>, Surry Hills</li>
<li>Fruity Monday margaritas and chorizo fajitas at the <b>Flying Fajita Sistas</b> in Glebe</li>
<li>Ajitama ramen from <b>Makanai</b>, Chatswood; Octopus takoyaki from <b>Colo Tako</b>, at the Chatswood food markets</li>
<li><a href="http://www.thehungrymouse.com/2009/02/16/gentlemens-brownies-with-scotch-infused-frosting/">Scotch brownies</a> I baked for my baby friend Shalia's 18th birthday bash; baking <i><a href="http://www.recepten.se/recept/kanelbullar.html">kanelbullar</a></i> (cinnamon buns) with my Swedish gay husband last Christmas</li>
</ul>Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com4tag:blogger.com,1999:blog-7677836818317803457.post-48577649698555959482012-03-18T21:51:00.005+11:002012-03-26T04:43:37.471+11:00The Abercrombie, ChippendaleI love <b>The Abercrombie</b>, there's no beating around the bush here. Located right across the road from the UTS tower, it's the bar that my concrete Jenga university never accommodated, but still close enough to host ample boozing time between classes. Formerly home to Purple Sneakers, the pub was resurrected mid last year after being refurbished by the Midas touch of Gang Bang DJs Jaime Wirth and James Miller, whose quickly expanding inner-city pub portfolio boasts The Flinders, The Norfolk, The Carrington and most recently The Forresters. The new(er) Abercrombie is like the illegitimate love-child of a Scottish gadgie and a stoned American frat boy, sporting a mean coat of tartan and a meaner menu that will put any fast food chain to shame.<br />
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<div style="text-align: center;"><img alt="Deep Fried Golden Gaytime, The Abercrombie" height="427" src="http://farm8.staticflickr.com/7047/6838217732_133a753a27_z.jpg" width="640" /></div><div style="text-align: center;"><i>Deep Fried Golden Gaytime</i> $7</div><br />
Hey you know what's awesome? Ice-cream. You know what even more awesome? Toffee ice-cream dipped in chocolate and coated in honeycomb biscuit crumbs. That's pretty awesome. But hey why stop there, you know what's even better? Toffee ice-cream dipped in chocolate, coated in honeycomb biscuit crumbs, BATTERED, DEEP FRIED AND DOUSED IN CARAMEL SAUCE. This is the <i style="font-weight: bold;">deep fried Golden Gaytime</i>,<i style="font-weight: bold;"> </i>an ultimate in calorific indulgence and it is not for the faint-hearted. It tasted amazing, in a sort of revoltingly delicious way which makes your taste-buds demand more but your arteries wimper in pain. No time to hesitate or to think about the consequences, just eat fast because underneath that hot golden layer, ice-cream melts quickly. If you are fearless or just cardiovascularly reckless you may even try the <b><i>deep fried Twinkie</i></b>, which comes with a blanket of marshmallow creme fairy adorned with rainbow sprinkles. But even I have boundaries.<br />
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<div style="text-align: center;"><img alt="Salt & Pepa Squid, The Abercrombie" height="427" src="http://farm8.staticflickr.com/7205/6984326657_1ef9e5f14d_z.jpg" width="640" /></div><div style="text-align: center;"><i>Salt & Pepa Squid</i> $12 ($10 during weekday lunch)</div><br />
The <b><i>salt & pepa squid</i></b> wears a gnarly coat of deep fried batter that is crunchy and moreish. They've got the salt and pepper seasoning down to a pat and the lime and tabasco mayo that comes with is absolute killer. Pieces of chilli and coriander makes it prettier.<br />
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<div style="text-align: center;"><img alt="Philly Cheese Steak, The Abercrombie" height="427" src="http://farm8.staticflickr.com/7059/6838205272_cf4afd606c_z.jpg" width="640" /></div><div style="text-align: center;"><i>Philly Cheese Steak</i> $17</div><br />
The <b><i>Philly cheese steak</i></b> is orgasmically good, hunks of steak wedged in a warm roll, topped with red and green capsicum, mayo and a deluge of molten cheese. Also, chips on the side of anything is guaranteed to make it even better.<br />
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<div style="text-align: center;"><img alt="Double Cheeseburger, The Abercrombie" height="427" src="http://farm8.staticflickr.com/7052/6984326763_02e654d4fe_z.jpg" width="640" /></div><div style="text-align: center;"><i>Double Cheeseburger</i> $17 ($10 during weekday lunch)</div><br />
Vegetables on the side of the <b><i>double cheeseburger</i></b>, like it should be. Bun, sauce, burger, cheese, burger, cheese, a bukkake-esque amount of mayonnaise and sesame bun. Glorious. The only vegetables that I ate were the chips.<br />
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<div style="text-align: center;"><img alt="Fried Chicken Burger, The Abercrombie" height="427" src="http://farm8.staticflickr.com/7191/6984326899_b93e462f5c_z.jpg" width="640" /></div><div style="text-align: center;"><i>Fried Chicken Burger</i> $17 ($10 during weekday lunch)</div><br />
The <b><i>fried chicken burger</i></b> is tower of crunchy deep fried chook, topped with coleslaw, dressed in chilli mayo. A big ol' soft white bun and a side of chips ups the carb count on this number.<br />
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<div style="text-align: center;"><img alt="Toad in a Hole, The Abercrombie" height="427" src="http://farm8.staticflickr.com/7044/6838205426_8f04b66435_z.jpg" width="640" /></div><div style="text-align: center;"><i>Toad in a Hole</i> $10</div><br />
The <b><i>toad in a hole</i></b> is a traditional British dish, with sausage, onion and pastry (Yorkshire pudding batter) drowning in rosemary gravy. The gravy is fantastic, the excess perfect for dipping the side of chips in but beware, this fella is deceptively greasy - by time I finished the pastry, a solid layer of oil had pooled at the bottom of the dish. Not that I was fussed, but others may find it confronting - my dining companion informed me I was disgusting.<br />
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<div style="text-align: center;"><img alt="Glasgow Hotwings, The Abercrombie" height="427" src="http://farm8.staticflickr.com/7184/6838205580_ee665f911f_z.jpg" width="640" /></div><div style="text-align: center;"><i>Glasgow Hotwings</i> $12</div><br />
I think the <b><i>Glasgow hotwings</i></b> might no longer part of their menu and that is a damn crying shame. Spicy baked chicken wings in a sticky, fiery sauce, with blue cheese dressing for dipping and pieces of bread for mopping.<br />
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<img alt="Blackened Fish Quinoa Salad, The Abercrombie" height="427" src="http://farm8.staticflickr.com/7053/6984327799_75f889514c_z.jpg" width="640" /></div><div style="text-align: center;"><i>Blackened Fish & Quinoa Salad</i> $15 ($10 during weekday lunch)</div><br />
The only reason I ordered a salad at the Abercrombie this one time was to compensate for the fact that I was really there to ingest the deep fried Golden Gaytime. The <b><i>blackened fish and quinoa salad</i></b> was actually really delicious, with a fresh mix of quinoa, corn, red onion, beans and a lemon dressing, topped with four pieces of fish dredged in a solid coating of spices.<br />
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<div style="text-align: center;"><img alt="ABBA Cob Salad, The Abercrombie" height="427" src="http://farm8.staticflickr.com/7180/6984327697_cca4e878ee_z.jpg" width="640" /></div><div style="text-align: center;"><i>ABBA Chicken Cob Salad</i> $15 ($10 during weekday lunch)</div><br />
Salads are the most recent addition to the menus, presumably for the occasional health-conscious diner who may have stumbled in and gotten lost. The <b><i>ABBA chicken cob salad</i></b> is a big ol' bowl of veggies topped with grilled chicken, bacon, egg, goats cheese and mustard dressing.<br />
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<div style="text-align: center;"><img alt="Mac n Cheese Balls, The Abercrombie" height="640" src="http://farm8.staticflickr.com/7053/6838205880_cdc817eb96_z.jpg" width="427" /></div><div style="text-align: center;"><i>Mac n Cheese Balls</i> $12 (for 4 pieces, $10 during weekday lunch)</div><br />
The <b><i>mac n cheese balls </i></b>are my absolute, hands-down favourite. Macaroni and cheese, in spherical form, crumbed and deep fried with aioli for dipping. I'm not even going to try to articulate my love for these delicious, golden, crunchy, cheesy, creamy, literal amazeballs.<br />
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<div style="text-align: center;"><img alt="Hot Dogs, The Abercrombie" height="640" src="http://farm8.staticflickr.com/7045/6838205710_bc4deb40de_z.jpg" width="427" /></div><div style="text-align: center;"><i>Hot Dogs</i> $3 each/4 for $10 (Tuesdays)</div><br />
Tuesdays are for <a href="https://www.facebook.com/quizmeisterstrivia">The World's Least Shit Pub Trivia</a> and super cheap <b><i>hot dogs</i></b>. They come with four different toppings: Japanese with seaweed and wasabi mayo; Aussie with bacon, beetroot relish and barbecue sauce; German with cheese, sauerkraut and mustard; and chilli with mustard. Also please don't participate in their trivia night, there is already a ridiculous amount of teams every week and I'd like to have some chance of winning (just once, please).<br />
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<div style="text-align: center;"><img alt="Chips with Mayo and Gravy, The Abercrombie" height="640" src="http://farm8.staticflickr.com/7184/6838205994_be17539aa6_z.jpg" width="427" /></div><div style="text-align: center;"><i>Chips with Mayo and Gravy</i> $7</div><br />
Crinkle cut <b><i>chips with mayo and gravy</i></b> go down way too easy with a pint (or a jug). Lightly salted with a few bonus mini pickles thrown in for good measure. Boo yah.<br />
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<b><a href="http://www.facebook.com/abercrombiehotel">The Abercrombie</a></b><br />
100 Broadway, Chippendale NSW 2008<br />
Telephone: (02) 9280 2178<br />
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<a href="http://www.urbanspoon.com/r/70/1610876/restaurant/Ultimo/The-Abercrombie-Sydney"><img alt="The Abercrombie on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1610876/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a>Lolahttp://www.blogger.com/profile/14272974691792519672noreply@blogger.com8