Tropical Fruit World

Address: Duranbah Road, Duranbah, NSW 2487
Tel: 02 6677 7222
Website: http://www.tropicalfruitworld.com.au/
Trading Hours: 10am to 4:30pm (QLD time); closed Christmas Day

If you are a foodie and think you know everything - think again! Tropical Fruit World will introduce you to some of the world's wildest fruit & vegetables including the refreshing scent of Lemon Myrtle, the curious tamarillo and the 'chocolate pudding fruit' called black Sapote.

Watch their "Miracle Fruit Show" which includes tastings of some of these varieties. Visit the theme park inside for an awesome tractor-led trailer ride and see how these edibles grow in their habitat! My personal favourite was the train & boat ride which amused kids and adults alike.

Finally, spend some time in the cafe and try the Black Sapote (chocolate) muffins - they are seriously the best chocolate muffin I've ever had! The muffin was soft, fluffy, not too sweet nor heavy. The secret is apparently coconut milk...

Pictured above is the Black Sapote Lamingtons which are also winner - the sponge cake is replaced with chocolate cake which is moist and fluffy similar to the muffin. The coconut shavings give the lamington extra body & texture. Yummo!

Spend some time in the gift shop where I recently picked up some abalone flavoured macadamia nuts, sweet chilli tamarillo sauce, papaya salad dressing and avocado mustard. Lemon Myrtle syrup is a great treat with simple soda water - a great alternative/substitute for the over-sweetened softdrinks commercially available.

Ginger Beer @ Eumundi Markets

Address: Eumundi Square, Memorial Drive, Eumundi QLD (Sunshine Coast)
Trading Hours: Wed & Sat 8:00am to 1:00pm; Sunday 8:30am to 1:30pm
Website: http://www.iloveeumundimarkets.com/eumundi-square-food-and-beverages


I love the taste of Eumundi Square's Homemade Ginger Beer. The taste is clear, light and refreshing with a very gentle ginger flavour which is not too sweet like most commercially bottled ginger beers on the market. This variety is brewed in a barrel rather than in the bottle, giving it a more consistent flavour. Great to wash down a German Sausage hot dog with!

German Sausages @ Eumundi Markets

Address: Eumundi Square, Memorial Drive, Eumundi QLD (Sunshine Coast)
Trading Hours: Wednesday & Saturdays 8:00am to 1:00pm; Sundays 8:30am to 1:30pm


These German sausages are TO DIE FOR! The best I have ever tasted - a crisp skin which bursts as you take your first bite into the juicy meat. Served with sauerkraut and my own tomato/mustard sauce concoction. The sauerkraut is not overly oily, resembles a "German coleslaw" for my lack of better explanation.

There are 3 varieties:

1. Bratwurst - original smoked (saltier)

2. Bockwurst - mild (perfect harmony of saltiness & spice)

3. Spicy (not chilli, more a peppery type of spice flavour)

Note: sorry for my poor descriptions, I took a photo of the sign but it didnt save properly so will have to wait till the next time I visit to update the names.

Para Ti (Spanish Tapas Restaurant)

Address: 8 Hastings St, Noosa Heads QLD 4567
Tel: (07) 5447 3396
Website: no8parti.com

Their motto or philosophy is "Para Ti, Pari Mi, Pari Nos" which translates to For you, For me, For us. For Spanish Tapas, it is always enjoyed more with company and with a few drinks. So my suggestion is bring more people to try more of the tapas!

Pictured below:

Snapper fish cake with wedge of lime - great to start with seafood as it is usually the mildest in flavour - reminiscent of the Thai fish cake with the mix of herbs. Love the citrus tang a squirt of lime juice adds.


Above: Pan-fried chorizo, Truss tomatoes and chat potatoes de glazed with red wine vinegar - this was my favourite dish as I thought the flavour was the most complementary and the strongest. Chorizo is perfectly salty with a crisp, chewy edge and the vinegar brings out the best in the tomato & dish.

Below: Albondigas, spiced lamb meatballs in a toasted hazelnut jus finished with yoghurt - the roasted hazelnuts gave this dish a real gourmet feel, spiced meatballs with a cumin, gentle spice kick as you chew through the centre. Not a very strong flavour at all.

Below: Byron Bay Berkshire Pork Neck in a rich rosemary and thyme sauce - was absolutely gorgeous and a real delight with the addition of fetta cheese which you would never assume could improve a good slow braise pork! The meat just melts in your mouth...



Above: Peri-Peri Organic Chicken Skewers - I am pretty sure this is breast meat but this has been cooked very well, not tough at all. The peri-peri sauce has a nice stronger spicy kick to it with a slightly more "African" bitter flavour. The accompanying aioli on a bed of rocket & balsamic was a pleasant addition.

Para Ti (like all the other restaurants on Hastings St) is not terribly good value for money, but one of the better restaurants on that shopping strip that doesn't let the location compensate for quality and uniqueness.

The Norman Hotel

Address: 102 Ipswich Rd, Woolloongabba QLD
Tel: (07) 3391 5022
Website: www.normanhotel.com.au (picture above from website)

Lunch available from 12noon to 2.30pm daily
(and 3pm on Friday and Sunday).

Dinner available from 5.30pm to 9pm daily (and 9.30pm on Friday and Saturday).

All Brisbane locals will advise that The Norman Hotel will serve you the best steak in the area - and for 30 odd dollars, this is not such a bad deal.

I am not going to concede that this is the best steak I have ever tasted, but it was certainly worth my while. And here's why:

Pictured below is the Midi Eye Fillet - a small in diameter, but large in width cut of (I believe) the best cut of steak. At The Norman Hotel, carnivorism is heightened by your choice of raw cut prior to the ordering process. Amongst some of the other classics (rump, t-bone etc etc), I chose eye fillet to be safe, as I was sure they could not dry it out completely into a charred mess, much to my disappointment. I wasn't happy that the steak stood almost as tall as my fist (my personal preference is flat, thinner steaks) so I was trying my luck here.

Cooked medium, with the steak leaning slightly more towards medium rare due to the thickness, the pepper sauce offset the steak off quite nicely. The salad is dressed with a mustard vinegrette, and that baked potato with 'bacon sauce' was actually the best baked spud I had ever eaten. Pepper sauce + baked potato + bacon sauce (more like shredded, marinated bacon) was just a true bloke's dream.

Pictured below: Baby back ribs - the meat was quite tender and the rib sauce unique in its own way - was more deep in its 'green herb' flavour, thicker and saucier. It did leave me thinking about BBQ ribs for the rest of the week...


I give Norman Hotel a thumbs up for a reasonably priced meal - their steak is passable but it is the sauces and accompaniments which really seal the deal for me. Kudos for having an exposed kitchen that details their cooking process (which seems to consist of a grill and some strategic steak baking ovens).

Hakataya Noodle Soup (Japanese Ramen)

Address: Shop 27B Sunnybank Plaza, Cnr Mains Rd & McCullough St, Sunnybank QLD
Tel: (07) 3344 1313
Trading Hours: 9:00am - 8:50pm (last order), 7 days
Website: www.hakatayanoodle.com
Please note: they also have a vendor in Gold Coast. See website for more details.

You know these guys are hardworking when they're still flogging ramen on Christmas Day - and this is where I found myself this year. I'm not usually a fan of the QLD palate but ramen at Hakataya saved my tastebuds this Christmas.

For a food outlet with only 10 items, it sticks to what it knows best - and at the centre of this, is its' specialty - ramen 'Tonkotsu' soup (broth of pork bone).

According to the brochure, their pork broth is simmered for 39 hours, scum skimmed to draw out the extract flavour. The soup features a mild taste without any associated smell. Free from chemical seasonings, it leaves a clear aftertaste. To top that, the soup is rich in collagen - which is recommended for women who are concerned with losing moisture & firmness in their skin.

I ordered the #4 Miso Spicy-men - Japanese spicy miso noodle soup (with ramen!). The soup was a perfect blend of spice, miso, and that clean, 'tonkotsu' flavour. The ramen (which at first looked like plain old Chinese egg noodle) was thinner, but cooked al dente and really soaked up the soup, giving it a rich & divine flavour. It is hard to expect authentic ramen in the middle of Brisbane, but Hakataya does not disappoint.

They call their thinly sliced 'fatty pork' Char-siu which is a Cantonese (Chinese) term, but I don't think they should have undersold their product to suit an audience which could understand those words. The way pork is cooked in ramen is not at all like Char-siu, which is actually barbequed. As described by their flyer, their pork is cooked for hours with a generous amount of soy sauce and mirin (Japanese cooking wine) - and it melts in your mouth. Tick.

At this time (I believe this establishment was new) they were offering free extra ramen - so save your soup and take advantage of the offer!

Pictured below: a sesame grinder - what an innovative idea...

Cafe Bellissimo (Coffs Harbour)

Address: Shop 2, 28 Harbour Drive, Coffs Harbour NSW 2450
Tel: (02) 6650 9937

I don't know what it is about regional townships but the people are always in a better mood than city folk. Maybe its the weather. Maybe its the lack of population density and less people to annoy. Not sure but I received ridiculously good service here.

Pictured above: Jamaican ginger beer - a blend of pineapple & ginger pieces to give a foamy, fluffy, zingy, coconut-y flavour. To have thought I nearly foregoed the opportunity to try this refreshing beverage! It was a breath of fresh air on a clammy day... (luckily the chatty waiter encouraged me to try it).

I also tried the Chicken Schnitzel which was a winner - served with a mayo which almost resembled a hollandaise sauce - a very Germanic-style serving suggestion (and fitting to accompany the word 'schnitzel').

If you are driving through Coffs Habour and consider yourself a ginger beer obsessive like me, give Cafe Bellissimo a go!

Prime Restaurant

Address: 1 Martin Place, Sydney NSW 2000
Tel: (02) 9229 7777
Website: www.gposydney.com

If I were to be a food cynic of sorts, my poison would be steak. The best I've had pre-dating now consists of Hogs Breath (for consistency) and a $6 one from up the pub up the road (maybe because I was more in love with the fact the whole meal only cost me $6). Prime didn't win best steak restaurant consecutively for the past 10 years (2000-2009) for no reason. It's not a budget dining experience, however to me its the price of having a steak cooked RIGHT.

My previous statement comes back to haunt me as the steaks were beautiful however my order was taken down incorrectly. I was looking forward to sampling the minute wagyu steak (I wanted handcut chips *carbs* and the wasabi red wine jus sounded intriguing) but the waitress took my order down as the fillet which is about $100 more. Note to future diners - ask the waiter to repeat the order back to you to avoid confusion because the confusion difference could cost more than your intended meal price. Anyway, as I was cursing under my breath the first bite literally melted my troubles away...

Pictured above (apologies that the photo does not do the dish justice): Full Blood Wagyu Fillet Steak with marble score 9+, served with Ponzu sauce. As I learnt, the wagyu steaks in Australia are generally inter-breed/mixed-breed - this full-blood is bred by David Blackmore and exclusive to Prime. The taste? Blissful and heavenly. Who knew humankind could delight so much from eating a dead cow, bred for our gastronomic pleasure. It is an absolutely perfect cut of meat on its own - no bone, fat or sinew to cut or chew around. The ponzu sauce almost ruined the steak (tastes like a stronger version of your average soy sauce) - I preferred the steak on its own because the flavour was so intense & sealed in its own juices. The texture? PERFECT rendition of Medium. Wagyu is cooked slightly rarer than other steaks but this did not channel a slimy texture at all (the dimmed lighting probably helped me avert my eyes). To me, you can tell a good steak by the moisture in the meat - at Prime there was a little blood but it wasn't watery or diluted, nor dry (sign of being overcooked). Complimented with an assortment of (wild) mushrooms served on a bed of spinach. Very simplistic presentation & accompaniment to leave the wagyu the spotlight.

Pictured below: Fully matured grain-fed, dry-aged (as opposed to freezer aged) Black Angus in Cate de Boeuf cut. It is a sirloin on the bone (not a whole limb, just a small cross-section of bone) originating from Darling Downs in Queensland. This Angus was very tender, definitely a stronger, more prominent 'beefy' flavour from the higher fat content resulting in more marbling (definitely heavier than my wagyu). This was too intense for my taste preferences, however would not folld the most carnivorous of meat eaters. I enjoyed the potato gratinee accompaniment (flip it upside down and pick at the layers so it doesn't feel like you are eating a block of cheese).


Can I just say wow? Mind-blowingly good steak. Quality cut of meat, brought to its potential by a top chef in perfect quantity complimented by simple accompaniments with thought & style. As I left it was confirmed to me just how good the steak was - there was no aftertaste. Just a clean, neutral feeling in the mouth - which is atypical because usually there is garlic or dehydrating or SOMETHING. The flavours were all very natural, not overpowering, and good for you.

If I only have one steak a year - let it be Prime.

xx. A-steak-cynic-no-more

Sushi Bar Rashai

Address: 241 Parramatta Rd, Annandale NSW 2038
Tel: (02) 9560 3007
Website: www.sushirashai.com
Opening Hours: Dinner 5:30pm to 10:30pm, 7 days

Driving past this restaurant frequently through Sydney's bridal district on Parramatta Rd one often wonders how many people take them up on their offer of "if you don't enjoy your meal, simply don't pay".

On this occasion we rocked up at approximately 6pm - I expected the parking situation to be nightmarish but there are plenty of side streets off Parramatta Rd to rat race for a parking spot into. Alternatively, the clearway ends at 7pm so cars are parked along the side of the road, which probably explains the dinner opening hours only.

We were greeted by the friendly manager, Kazu (who is also incidently a sushi chef) who seated us and promised to bring out a few dishes (not big on the sushimi so he held off on that) that would personify the experience at Rashai.

Entrees:

Ebi Katsu (Pictured below) - "Deep fried minced prawns in breadcrumbs". This is quite a lovely dish, the prawn filling was a fluffy texture, the katsu crumb was fried to just the right shade - showing off the chef's skills and the cleanliness of the oil (releases a very pure flavour). This dish was served with a tartare sauce (which reminded me of fillet-o-fish) and a plum-undertone katsu sauce.


Above: Nasu Miso Steak - "Grilled eggplant with miso sauce". I was in disbelief that this was grilled because I would have sworn it was lightly battered and then fried. But no, I was assured that it was grilled (no grill marks or burning or shrivelling which is what usually happens if you have ever tried it at home) to perfection so that it melts in your mouth. The miso sauce is excellent, a medium thickness with sweet plum undertones.

Below: Agedashi Tofu - "deep fried beancurd with special sauce, topped with bonite flakes". What Japanese meal would be complete without agedashi tofu! This was a pleasant rendition with a light sauce.


Above: Chasoba Salad - "Green tea noodle salad with homemade soy dressing". Love this salad! I've never been a fan of soba (cold) noodles however the combination of the "secret" miso sauce and green tea removed that slimy feeling usually associated with soba. The miso sauce can only be described as slightly tangy & vinegary but does wonders for a salad with simple ingredients.

Above: Tempura Udon - This dish consisted of a mixed vege & prawn tempura which was once again, battered & fried to perfection. The vegies consisted of a green bean, pumpkin, carrot and eggplant. The udon noodles were presented in a thin broth and cooked 'al dente'. A classic dish done well.

Below: Chicken Teriyaki Don - I was most impressed with this dish and it fulfilled its role as a crowd-pleaser. The chicken was very tender, a slight crispness in the skin with a very light teriyaki sauce. The rice was a special chubby grain of rice which absorbed most of flavour without it being soggy.


All in all, a most delightful surprise is Sushi Bar Rashai - a little gem in the Camperdown/Annandale region. They are commited to accomodating families (free toy for good children under the age of 10 years), frequent diners cards and a free meal on your birthday (with the chance to win prizes). Very unconventional in this day and age but nevertheless enticing for the next visit!

They also had an intriguing dessert menu which we didn't get a chance to try including tempura banana, wasabi icecream just to name a few.

Give Sushi Bar Rashai a go - a fantastic variety of Japanese dishes at very resonable prices!

Kobe Jones

Address: 29 Lime St, King Street Wharf, Sydney NSW 2000
Tel: (02) 9299 5290
Lunch: Monday to Friday 12 noon to 3pm
Dinner: 365 days a year from 6pm
Website: www.kobejones.com.au

Note: The handy thing about Kobe Jones is the online booking system - use it!

I believe this is some sort of highly-acclaimed Japanese Fusion Cuisine fine dining experience among Sydneysiders rate so a $250 gift voucher later, I am booked in for a 6pm dinner.

Pictured below: MANGALO Mocktail "fresh mangos blended with orange and crushed pineapple juice with a dash of grenadine" - a really delightful blend of tropical flavours in an icy beverage - quality ingredients which don't separate.

For entree: SPICY WAGYU TATAKI ROLL - "asparagus, burdock root, tamago and chilli sauce, topped with seared wagyu and avocado, served with onion soy dressing" (pictured below). I was a little alarmed at how rare the wagyu was served but upon tasting it was a non-issue - I was enchanted by the fact they were not afraid to use a bit of spice and the sushi contained a lot of different flavours - a fusion of soy, peppery, vinegary flavoured with the warmth of sweetness from the egg. Thumbs up for good, flavoursome sushi!

Mains: VEGETABLE DENGAKU (pictured below) - "grilled Japanese eggplant, baby zucchini and mushroom stuffed with Miso marinated tofu baked with dengaku sauce and drizzled with macadamia nut pesto". Can't say that I thought this dish was extraordinary - the dengaku sauce was no more than a Japanese version of a basil/fetta-esque dip. It made the blander vegetables such as zucchini and eggplant taste richer, but went particularly well with mushroom's earthy flavour. Also served with tempura cherry tomatoes, still on the vine which I thought was the highlight of the dish - a surprisingly sweet & juicy treat.


MISO CITRUS LOBSTER (pictured below) - "whole Western Rock lobster served in a miso citrus sauce on a bed of steamed vegetables and wafu thermidor sauce". Wonderful presentation, the lobster meat was cooked to a very creamy texture however certain parts were slightly undercooked to my liking. I was disappointed in the citrus miso sauce because it tasted like neither, and the wafu thermidor sauce was more like an egg-yolk-cream sauce.
Incidently the vegies were the best part - textures were perfectly and a lovely buttery aftertaste.


For dessert: AMA OZEN (pictured above) - "Kobe Jones’s famous selection of dessert eight samplers with our trademark chocolate chopsticks".

Clockwise from left:"Sushi Me 2" which is the 2 slices of cheesecake which look like sushi topped with fresh strawberry slices and a fruity puree topping - perfect cheesecake texture, not overpowering and the topping contained very organic flavours. "Chocolate trio" which is the bite-sized melting chocolate cake served with green tea icecream - simply, complimentary flavours, "Pacific Pearls" tapioca balls cooked slowly in coconut milk with vanilla and sugar, served with a jelly and compote of fresh mango and papaya - I didn't enjoy this at all but would suit like lighter palate because it is not really sweet at all, " Kanpai Trifle" strawberry freshly cut, marinated in crème de cassis and lemon with a dash of sugar, served with a crunchy sable and marble of vanilla and raspberry sorbet - this was my favourite, very light and fruity topped with a surprise of rosewater flavoured fairy floss (looks like artificial hair), Teacup - I actually have no idea was was served in that teacup but it tasted like yoghurt topped with a berry puree, Macaroons - strawberry, vanilla & pistachio flavoured. There was also the famed "chocolate chopsticks" which are on the outer edge of the platter - a divine, rich, quality dark chocolate (also used in the chocolate cake). It also included the "Anko" flambéed green tea crème brulee which came out on fire - I was a skeptic of creme brulee until this experience, the texture was creamy and almost like a green tea-flavoured mousse. A hint of alcohol resided from the crackly toffee-like coating (probably how they kept it on fire) though which was slightly unpleasant though.

After reading many-a-bad-review regarding their poor service, I was delighted to be greeted with attentive, down-to-earth wait staff. It is not the regular fanfare of silver service and pompousness demanded at other eateries so it is not a bad destination for an intimate meal with company. The only critique I will have is that I really wish they didn't have their restaurant planning meetings infront of my table (seemed kind of unprofessional).

Also the menu contains a comprehensive guide for terminology and spice ratings (which I found to be quite accurate).

By Korea

22 La Trobe St, Melbourne VIC 3000
Tel: (03) 9662 2370
Trading Hours: 7 days, Sun-Thur 12pm to 10pm; Fri-Sat 12pm till 12am

I truly underestimated this place on face value and I am truly sorry for it. Firstly they do not use MSG which is a plus for asian food, and their quantities, flavour & price points are great.
I had a wonderful beef bulgogi soup with potato noodles – usually not a fan of potato noodles, I can stand them in a broth with appropriately flavoured soup.

They also have this cube-shaped coffee machine (near entrance) which makes a great hazelnut coffee served in a slightly-larger-than-macchiato paper cup. You slot a $2 coin inside and it all comes to fruition at the press of a button. It has a strong, fragrant flavour with a dash of milk.

Korean Ginseng & Chicken Restaurant

Address: Shop 2, 94-98 Beamish St Campsie NSW 2194
Tel: (02) 9787 2707


Above: Korean side dishes - L to R: chilli pickled radish, onion picked in vinegar (sweet flavour)


Samgyetang is the literal translation in Korean for "Ginseng & Chicken Broth".

Extracted from the restaurant information: Samgyetang is a traditional Korean dish which consists of a young whole chicken (called spatchcock) cooked in water with ginseng, dates and glutinous rice. It's the perfect dish to enjoy anytime of the year but it is especially enjoyed in the summer months when energy levels are running low and recharging with nutritious fuel is required. This broth also assists with rehydrating the body after sweating in summer.

Samgyetang has a very rich but subtle flavour. The slow cooked recipe brings out the flavours and goodness of all healthy ingredients. The ginseng is very good for the heart (as you know Korea is renown for its ginseng which is found rarely anywhere else in the world). Garlic cloves are used for the taste and medicinal purposes.

It has been renown for reducing cholesterol levels. The chestnuts and dates benefit digestion and help prevent anemia.

And of course the chicken is an important source of healthy protein.

This traditional dish is a favourite among Koreans. It is eaten when one feels tired, when one loses his or her appetite or when one wants to prepare for the hot summer months to come.

It is also a popular meal for mothers-to-be or new mums.

Upon speaking with the owner Ms Jun, it was discovered that her family had a rich history of specialising in this Korean dish over the past 40 years, with the first family business established in Seoul. This resturaunt is the first of its kind in Australia to specialise in this dish.

Careful consideration is placed in the selection of ingredients - a whole young chicken (under 800g) is used for each 'pot' of broth - it is said the young chickens contain more nutrients. These chickens arrive daily and are fresh, not frozen. The rationale for this is evident as when cooked, the meat breaks away and almost 'melts' from the bone in the soup resulting in a very tender texture. The chicken is stuffed with rice, whole ginseng pieces and dates whereby the flavour gets slowly infused in the broth. Other versions include Chinese herbs, abalone, or nuts & grains.

There is also another rendition of this traditional broth which uses a "black" or "Silkie" chicken. Black chicken have a chewier texture and contain more nutrients.

Jjimdak (included on RHS in photo above) - 'braised chicken with vegetable & clear potato noodles in a special sauce'. The homemade sauce contains 10+ ingredients, has a slight peppery spice - sweet yet mild but rich in flavour. A very morish, unique soy-based sauce. Highly recommended!

This is not a restaurant with a huge menu but it's huge selling point is that it specialises in what it does best. The modern & newly furnished establishment makes for an enjoyable dining experience, out of the hustle & bustle of the local shopping strip. Suitable for those with a busy lifestyle and want a low fat, highly nutritious meal cooked with meticulosity and love. There is always a generous serving of food and the staff are happy to pack the rest away for you - in one of the most elaborate take-away packaging I have seen!

San Churro Chocolateria

Address: 143 Acland St, St Kilda VIC 3182 (also in various other destinations across Australia, see website for more locations)
Tel: (03) 9534 9819
Website: www.sanchurro.com

Previously only in Melbourne (now everywhere, including Sydney) this is a chocoholic's haven. I thought I enjoyed chocolate but I couldn't even get through one third of the hot chocolate drink (pictured below)! It is so thick & dense & sweet I actually don't think they add milk to the beverage!

For the milder palate, at the very minimum sample their churros - thinly pressed, deep-fried doughy goodness! Good on their own or dipped in chocolate... you might want to get your own so you don't need to share :)

Wine Bank on View (Bendigo)

Address: 45 View St, Bendigo VIC 3550
Tel: (03) 5444 4655
Web: www.winebankonview.com

Readers of this blog will know that I don't like drinking however when in Rome...

The only wine I can tolerate is a moscato (a sweet dessert wine) which is pictured below - being unrefined and ignorant about wines I did not write the name or year down but it was a fresh of breath air and reminded me that one day in this lifetime I might actually bother to become acquainted with wine tasting.

Next door to the main dining area is a wine tasting room, and displayed as part of the main dining area is more wines than you can think of. The interior of this building is exemplar of Bendigo architecture, remnant from the town's prosperous goldrush days.

Pictured below: Thai green curry which was quite a delightful savoury, soupy rendition of the classic favourite.

The menu is not very large (could count on my fingers) but it is quite an experience and a bonus if you are a wine connoisseur travelling through the area to taste and pick a few of the local delicacies.

Vue de Monde

Address: Normanby Chambers, 430 Little Collins St, Melbourne VIC 3000 (Look for the red door)
Tel: (03) 9691 3888 (bookings essential, approx 1-2 month wait)
Website: www.vuedemonde.com.au

I was advised that Vue de Monde is Melbourne's highlight and it is not only when you leave and reflect upon it that you realise it is true. I now formulate my comparisons based on Vue de Monde as the benchmark as it is truly an aural, visual and taste sensory experience.

The standard is a 5-course degustation menu, but since I was leaving town we upped-the-ante to the 9-course degustation. The staff kindly took your preferences into account prior to commencing the meal and advised that no two tables will be served the same degustation menu. It is all a random, happening affair.

The kitchen is in plain sight, with strategic mirrors placed on the ceiling so diners can view the motion and preparation of each dish.

Our first course (pictured below) was an egg, boiled at 62 degrees celcius, with breadcrumbs and terragon sauce - this was served to stimulate the appetite (and it did, was quite moorish). The plastic squeezy tube reminded me of a science lab - this is symbolic of the scientific & formulaic dishes served up at Vue de Monde.

Since I do not drink, our beverage waiter (yes there is a beverage specialist/master on site!) suggested a peach nectar (peaches grown on the vine?) drink, softened with soda water to make it less dense. Was both refreshing and delectable. (Sorry no pictures!)

As a starter we were served a choice of mustard or olive bread rolls with a cream cheese/butter spread. They were very generous and came around a few times however one must stay on target and save thy appetite for what is yet to come...

Pictured above: Tasmanian Sea Trout cooked at 62 degrees in the oven to ensure even & thorough cooking. It was served on a clear glass plate masked with a glass lid - the waiter lifted the lid and a cloud of smoke disappeared into the air - magical! The trout was indeed cooked through evenly, served with baby beet and a smoke-hickory (salty) foam. Definitely a show for the senses!

Pictured below: Vue de's signature dish - truffle risotto, cooked with several different type of truffle, served with shaved truffle to be folded into the risotto. The green swirl you see is a truffle coulis. Definitely a flavour-filled dense dish!

Below: A salad consisting of yabbie meat, walnuts, baby grape & yoghurt with hazelnut oil. The result is a citrusy tang with a hint of bitterness from the walnut.

Served next was a John Dory dish: basted in wasabi butter, served with green nettle sauce with sesame toast, and snow peas in XO sauce. The fish was a little tough however was fresh because the fillet didnt flake. It was a strange rendition of XO sauce (very dark and oyster sauce-like) and the wasabi flavour was mild and hardly noticeable.

Above: A palate cleanser made with natural yoghurt, grapeseed, cooled by dry ice - I loved this, could have eaten it by the tonne - very fruity and refreshing and suitable for the warmer climate.

Pictured below: Chicken breast dish, topped with chicken leg crispy skin and served with a zucchini flower. One of the most succulent pieces of chicken I have ever tasted - the texture was almost like duck meat.


Above: Log of lamb, finished with almond sauce - 3 types of lamb, my favourite being the last one which was fatty and almost melted in my mouth. The curl on the end I believe is potato which was a cute edible decoration.

Below: Cheese with sourdough biscuit and potato rectangle - I didn't think much of this until I started fantasizing about this particular type of soft French cheese after I left - it had a slightly bitter aged flavour but was quite soft and savoury and complimented the biscuit perfectly.


Pre-dessert: About 5 courses in I was already praying for salvation because I was too full and wanted to walk out. The mood spoiled the additional 3 courses of dessert to come however the frozen kiwi fruit with jelly glaze and raspberry (and apricot?) sorbet (pictured below) was promised to cleanse the palate for the next round. Was an icy, crumbly rendition of sorbet but nevertheless refreshing.


Above: Forest berry sago with fresh raspberries, halved blueberries, blackberry served with a raspberry flavoured 'honeycomb' and bubblegum icecream - I ate the fresh berries and honeycomb pieces (yum yum!) and icecream however was not a fan of the sago.

Pictured above & below: Self-saucing chocolate cake - I pushed it on its side and it literally cracked and oozed liquid chocolate, the chocolate 'sauce' was a thinly textured, strong with slightly bitter flavour, almost like a very consistent hot chocolate drink. The cake was a crumbly texture, more biscuit-like than spongy.

All I can say is wow - if you always thought Melbourne was a little left of centre, this restaurant is definitely the taste experience to confirm it. The chefs behind this establishment are definitely not afraid to experiment and who knew you could be defeated by food. The staff will very kindly offer to hail you a taxi (and believe me, you will need it either from all the drinking or eating or both if you order the 9 courses) while you roll out of the front door...

The Booth (Taiwanese Gourmet)

Address: 612 Station St, Box Hill VIC 3128
Tel: (03) 9899 7666

This is a cosy little establishment of the pseudo-Chinatown precinct in Melbourne's suburbs. Serving traditional Taiwanese fanfare I wanted something light and went with the shredded pork with pickled cabbage noodle soup (pictured below) - lots of noodles (texture & similar to thick Shanghai 'stretch' noodles) and a pleasant soup flavour.


Pictured above: Beef wrap - shredded beef slices marinated in what tasted like a Pekin duck plum sauce in a spring onion pancake wrap - savoury snack goodness!

This is a great place for quick & tasty snacks where you can choose a few smaller dishes and sample these across a group. The recommendations on the menu help with the range of choices and the added bonus is you can choose from a range of noodles to be cooked up in your noodle dish (one of them looks like mini sea shells).