Fooodgasm.

Brodburger Canberra

2011-08-24T20:10:00.006+10:00

Address: Bowen Park Carpark, Bowen Drive/Wentworth Av, Barton ACT 2604
Website: http://www.brodburger.com.au/

TRADING HOURS
Tuesday: Dinner: 5:30 pm - 10:00 pm
Wednesday: Lunch: 12:00 pm - 2:00 pm -- Dinner: 5:30 pm - 10:00 pm
Thursday: Lunch: 12:00 pm - 2:00 pm -- Dinner: 5:30 pm - 12:00 am
Friday: Lunch: 12:00 pm - 2:00 pm -- Dinner: 5:30 pm - 12:00 am
Saturday: Lunch: 12:00 pm - 2:00 pm -- Dinner: 5:30 pm - 12:00 am
Sunday: Lunch: 12:00 pm - 3:00 pm

So, finally entered the league of the elite, within Canberra, owing to a visit to the famed Brodburger van by the lake.

Contrary to popular belief, the wait was, whilst significant, not exceedingly too long. A short 20-25 minute wait to place our order only heightened the anticipation and allowed time to over hear ample conversation amongst those, both returning, and new to the Brodburger phenomenon.

It's a two man operation, carried out by two young 'free spirited travelling' types in dance festival pants and tight t-shirts, not unexpected if I'm honest. What was unexpected was the use of rubber gloves for food handling.

The deluxe burger will set you back $14 and includes two beef patties, two eggs, salad and a choice of brie, blue or Swiss cheese. My companion and I both, rather boyishly, excluded all other options in favour of the premium deluxe double patty beast of a burger. We were confidently informed of a 25 minute wait enabling a quick dash to Kingston Grind, returning just in time for a short wait and collection approximately 30 minutes post order placement.

Like little boys upon finding a hidden stash of cookies in the spare bedroom, we giggled with delight staring into a bag hardly able to contain the mass of culinary delight. Biting into, or indeed I should say squashing before smashing into one's mouth, neither could contain roguish laughs and banter.

Now the taste, whilst I admit I did hold some reservations owing to potential over expectation as a result of the significant hype that goes with this place, I was sincerely pleasantly surprised. This was by far the most delicious burger I have experienced. Try hard as I might, I cannot recall a burger able to compete. This burger, partly owing to the underground (for Canberra) atmosphere whereby a rebel in a van continues to serve burgers to the dismay of authorities, partly the folklore, partly to the feeling of inclusion of an exclusive Canberra club but mostly, the sheer taste, is simply exceptional.

We are talking brie cheese on a roadside burger. We are talking real beef patties packed inside an actually fresh bun. Who would have thought, real, and fresh ingredients could be so successful? Finally, there is the sauce, probably a blend of magic and tomato sauce.

To not drop by at least once in your Canberra tenure, would be nothing short of an injustice.

Below: Brodbaby (chicken) w/ Brie cheese

Right: The Deluxe burger...

Dieci e Mezzo

2011-07-09T20:25:00.005+10:00

Address: Corner Bunda and Mort Sts, Canberra City ACT 2601 (Inside ACTEW AGL Building)
Tel: 02) 62483142
Website: http://www.dieciemezzo.com.au/

TRADING HOURS

Breakfast
Monday to Friday from 7.30am

Lunch
Monday to Friday from 11.00am

Dinner
Monday - Saturday from 6.00pm

I first heard of Dieci e Mezzo from an out-of-towner (namely my sister who I instructed to research Canberra restaurants she'd like to try so I can take her there for a birthday dinner) - obviously many big city folk with foodie in their blood have rated this restaurant as a preferred destination. As a truffle affectionado [my sister], Dieci e Mezzo seem to have a commitment to truffle as a cuisine in itself and its place in fine dining.

Below: Special of the day - a 3-mushroom/truffle risotto with freshly shaved black truffle. No joke - they brought out the whole truffle with a slice grater and did it right before our eyes (I suppose with a $20 surcharge for the freshly shaved truffle you'd want to make sure it was the real deal). Sister was impressed with this dish - the risotto had a lightly creamy flavour but the shaved truffle folded through the warm risotto gave it uniquely luxurious texture.

Above: Osso Bucco Milanese; slow braised veal shin, saffron risotto, gremolata - wow this was so fantastic. As you know Ossu Bucco is a very cheap cut of meat and requires cooking with tender-loving-care to bring out the flavour (derived from the bone marrow) and tenderness in the meat. What a perfect rendition - fall-off-the-bone meat, a fantastic jus/reduction which was light but rich in flavour and the saffron risotto - OH THE SAFFRON RISOTTO! It was creamy like a risotto was born to be, complexly cheesy and cooked just al dente. Would definitely come back for this dish!

Below: Apple & Raspberry Crumble w/ Raspberry Icecream - I think in my head I had very different expectations to what I thought this dish would look like - I was reminiscing about my berry dessert in Adelaide and thought this might be similar (the crumble being more pie-like). The apple and raspberry was way too sour - with some chunks of heated crumble sitting on top. Am disappointed the crumble wasn't broken down finer and the scoop of icecream looked suspiciously like the Peters Icecream ad I walked past in the shopping centre...

Above: This Dark Chocolate Fondant was much more unique and glamourous than my dessert. Made with Amedei Toscano dark chocolate (I think this is meant to be some fancy brand) and served with marmalade icecream it was certainly out of the blue. Having tried to cook fondant, its either hit-or-miss so this was a delightfully sized well-cooked portion with a rich dark choc flavour which was offset by the strong citrus notes in the marmalade icecream which looked like an in-house affair.

Great, hearty winter food - reasonably priced fine dining experience in Canberra with the Italian dishes done well. Especially love the emphasis on local produce and supporting their suppliers.

Adriano Zumbo Patisserie

2011-06-19T17:27:00.002+10:00

Address: 296 Darling St, Balmain, NSW 2040 (there are also other locations in Rozelle & Manly, please see website for details).
Tel: (02) 9810 7318
Website: http://adrianozumbo.com

Opening Hours: Monday to Saturday 8:00am till 6:00pm; Sunday 8:00am till 4:00pm (Closed on Public Holidays).

I did not have the luxury of visiting the Zumbo fanclub Patisserie but I received these Macarons as a birthday gift from my beloved & thoughtful sister.

I'm sure all the Masterchef and cooking show fans out there are well acquainted with the scary but talented Adriano Zumbo and his sweet creations.

Flavours above include (in no particular order): Pandan (was a very subtle coconutty flavour), Chocolate, Chocoron (this was fantastic - think choc top soft serve - but over a macaroon!), Toasted white chocolate, Kaffir Lime & Ginger, Mint & Chestnut (I think the watery chestnut flavour overpowered), Salted Butter Caramel (My fave - the juxtaposition between sweetness & saltiness was dancing off my tastebuds!), Strawberries & Cream and lastly, Vanilla.

I really can't wait to go there myself and try that Milo-esque drink which was consumed on my behalf among other goodies...

Definitely a Sydney icon for those resident and travelling through!

Campbell Restaurant (formerly known as Cafe de Campbell)

2011-06-18T20:55:00.000+10:00

Address: 1st Floor, 102-108 Hay St, Haymarket (Chinatown) NSW
Tel: (02) 9281 0743

I was delighted when I found out Cafe de Campbell reopened after a 5+ year hiatus (well to be fair their building did get knocked down) - finally I can revisit my high school days when I was cool and hung out at budget HK cafes like this! (Excuse my extremely sense of humour).

Most dishes you will find here are under or ~$10 which is a great price point if you work in the Sydney CBD or passing through wanting a satisfying & tasty meal.

A loving memory I will never forget is eating the Club Sandwich here - it has formed the benchmark of Club Sandwiches for me and when the cafe initially closed down it left a hole in my heart no other club sandwich or BLT could replace.

Below: Club Sandwich - 3 slices of toasted white bread, mayo, lettuce, soft cheese, chicken fillet, sliced ham, and egg - carefully held together with toothpicks. The crunch of the lettuce, acidity of the mayonnaise and saltiness from the ham makes it a light, subtle and most delightful meal.

Above: Your experience would not be complete without trying the French Toast with peanut butter. Forget clumsy bits of ciabatta/sourdough dipped in egg and fried in oil that tastes like BO (yes, that was my last experience of RaNdOM cafe French Toast, never again!) - this is the real deal. Flash fried in a light batter, peanut butter and fluffy white bread ready to melt into a heavenly composition.

With over 120 items on the menu including an exotic mix of hot/cold drinks, you could challenge yourself to try all the items! I recommend the coffee & tea mix drink (you can have it either hot or cold) or just a HK style milk tea (basically a white tea, but much sweeter and stronger). I also love the Baked Pork Chop rice...

Please give them lots of business so they don't go on hiatus again and French Toast with Peanut Butter can continue to be enjoyed by all!

Shenkin Cafe (Israeli Cuisine)

2011-05-15T09:23:00.001+10:00

Address: 53 Erskineville Rd, Erskineville NSW
Tel: (02) 9550 551

I really love it when you randomly find a great coffee & breakfast place - I stumbled across Shenkin purely by accident whilst being too impatient to wait for the normal breakfast place I go to in Erskineville.

Shenkin boasts a 'unique fusion of Australian and Israeli cuisine' - so you will find great coffee (that come with smiles from the people who serve you, for a change), breakfast staples like bacon & eggs and some traditional Israeli dishes which I found utterly delectable!

Below: I actually can't remember the name of this dish, but from memory it was a puff pastry type of bread covered in fresh parsley with a creamy mushroom sauce - wow so savoury and tasty. Simple, yet unconventional.

Above: The usual 'fry-up' with bacon & eggs, sausages, grilled tomato, spinach, mushrooms and toast.

No complaints from me at all - great price points, great food and even more unexpectedly great service.

Quay

2011-05-13T23:13:00.004+10:00

Address: Upper Level, Overseas Passenger Terminal, The Rocks, Sydney NSW 2000
Tel: (02) 9251 5600
Website: www.quay.com.au

After 5 months of waiting for a table at this highly-coveted Sydney restaurant (voted #26 of San Pellegrino's Top 50 restaurants in the world), the day has finally come for me to sample the delicate works of genius of Chef Peter Gilmore.

I first witnessed the frustration and technique involved in his delicate creations, more famously his signature dessert "Snow egg" on Masterchef as the contestants tried to recreate a complex dish, encased in a shallow glass. That gave away my pick for dessert.

I love Gilmore's philosophy - he doesn't like to create things that diners can cook at home - and in that simple statement, he backs up with intricate and highly detailed unique dishes that appeal to more than the sense of taste.

Before I go any further and you view the appalingly-shocking photos I took in the dim lighting and then my badly retouched photos, I urge you to visit this link which contains much better photos and a inspiration video for some of the dishes reviewed below: http://www.quay.com.au/page/inspirations1.html. That being said please refrain from taking flash photography as some obnoxious diners at another table did because the restaurant walls are either glass (spectacular view of Circular Quay, Opera House & Harbour Bridge) or paved with mirrors and will blind other patrons.

Below: Mocktails - virgin Pina Colada (left) and Lychee (right) which was lychee syrup with a squeeze of lime juice in soda water. They weren't great value but they weren't bad value with considering you'd pay the equivalent at any other random CBD bar.

Below: Amuse Bouche - this is a tradition for most fine dining restaurants - the literal translation meaning "mouth amuser" in French. The aim is to 'excite' the taste buds and prepare the diner for the chef's approach to cooking. It's hard to describe what this was - it was a mixture of a breadcrumb-like texture with some translucent white jelly blobs inside. The flavour? A slightly salty, very savoury mix which remindly me strangely of the crunchy offcuts of a cheese & bacon roll. A very peasant description I know, but that was the strongest, most overwhelming flavour.

Course One

Below: Mud Crab Congee - 'Fresh palm heart, Hand shelled mud crab, Chinese inspired split rice porridge'. You could see the mud crab meat in the centre of the dish - the creamy substance in the middle is definitely a very Western twist on this traditional dish. The congee itself was quite multi-textured - towards the centre of the dish it was quite thick and in the outer circumference the consistency became more watery. The crab flavour was present but not overwhelming - I've had seafood congee before and I think a white fish could have perhaps lifted the flavour to become more intense.

Above: Signature dish - Sea Pearls: "Sashimi tuna, sea scallop, crab, smoked eel, octopus".This is the beginning of a long-obsession with circular things and all-things shaped like balls. Each of those balls encased a creamy filling - each unique and richly moorish in their own right. I was quite suprised by this dish - I am not usually a fan of raw-ish octopus and eel, but these little pearls were almost melt-in-your-mouth. Definite props to the chef hollowing out a scallop! The 2nd one from the left was encased in - what I believe - to be tiny ball bearings of egg white. How on earth they did that I would have no clue. But a splendid exhibit of skill nevertheless.

Course Two

Above: "Butter poached coturnix quail breast, pumpernickel & ethical foie gras pudding, walnuts, quinoa, truffle custard, milk skin". This was an interesting dish as it was quail, cooked medium rare. When it came out I thought it looked awfully like a raw piece of pig's kidney, and cutting through it made me more apprehensive (the sinewy consistency had me alarmed) but the combination of purees and what not made for a unique dish combination. I was especially impressed with the use of toasted quinoa (which reminded me of rice puffs) that added a lovely nutty flavour and added texture to this multi-dimensional dish.

Course Three

Below: "Berkshire pig jowl, maltose crackling, prunes, cauliflower cream, perfumed with prune kernel oil" - guess what a pig jowl is? Pig Chin! Or as I like to call it - 'Pig's double chin'. I was advised just to take a few moments to 'inhale the aroma' - think pork belly but more tender, more fatty and the meat slightly leaner & stringier. The caramelised pork crackle/fat was such an intriguing combination - really lifted the dish to become something spectacular (and different). The prune was a fresh, fruity accompaniment. Who knew such a small piece of pork could do so much damage - I got through half and the heaviness was too overwhelming. So I hijacked the lamb instead...

Below: "Confit of Suffolk lamb loin, smoked white carrot cream, fennel infused milk curd, Pantelleria capers, nasturtiums, fennel pollen". I really enjoyed this - the lamb was cooked medium rare (but perfectly!) with a slighty salty flavour. It didn't retain that horrible lamb-y smell & taste like some undercooked rendition do and it was only towards the end it had that lamb aroma which was pleasant as opposed to gamey. I think I was genuinely pleased with how well it was cooked (not under or overcooked) and seasoned.

Course Four

These were some knockout desserts - the best courses of the night!!!

Below: "Quay's Eight texture chocolate cake" - four words: BEST CHOCOLATE CAKE EVER. My sister who was my fellow dining companion on this occasion never eats chocolate cake. In fact, she hates chocolate. But I saw her devour this devilish creation - it must have come straight from hell it was that good. It is served with a chocolate tasting sauce, that, upon impact with the created an amazing sinking hole in the cake. I didn't count all 8 layers but there was biscuit, paper thin layers of chocolate, a spongy cake, mousse. I loved the bitterness of chocolate - to me, that dessert epitomized how chocolate should taste and showcased all the chocolate sins in one neat little package.

Above: Apple Custard & Guava Snow Egg - this dish was what inspired me to try Quay - it is a meringue ball, encasing a apple custard icecream/cream, with a sliver of toffee blowtorched over the meringue ball, topped with icing sugar - resting on a bed of guava sorbet. I'm not a huge fan of meringue and the toffee kept getting stuck in my teeth but this was one of the 'lighter' desserts which cleansed the palate. The dallop of guava nectar that held the ball to the sorbet was the highlight for me. Lovely fruity flavour, but you gotta love your toffee to have the patience to tackle this...

A sensational culinary & sensory experience - the smells don't overwhelm, all the dishes are delicately packaged and the skills involved just wow.

Zouk @ Grand Chifley Adelaide

2011-04-28T21:06:00.000+10:00

Address: Grand Chifley Hotel Adelaide, 208 South Terrace, Adelaide SA 5000
Tel: (08) 8223 2800

This evening meal choice was after an 8+ hour drive from Coober Pedy back to Adelaide so I was pretty buggered and had negative energy to think of a good place to eat and the fact my car was already parked meant I still had enough energy to drag myself downstairs for an evening meal (I am very anti room service, never had good room service food).

Entree (below): Chicken & Pistachio Meatballs with Char-Grilled Barossa Chorizo, Vegetables Relish & Warmed Turkish Bread. The chicken meatballs were the standout - great texture (cooked then fried) and the nutty mixture was just fantastic. The chorizo was way too salty for my liking, and the Turkish bread looked like a French bread stick sliced and passed through the commercial toaster. A very large entree/tasting plate.

Below: Char-grilled WA Scallops in whipped Wasabi butter & fried Nori. The photo probably doesn't do the dish any favours by making it look like scallops dragged through sewerage, but the wasabi/nori butter was quite savoury and interesting. Really dislike the digestive orange bits - doesn't add any flavour or texture and almost ruins the other flavours. Really should consider a better grade scallop....

Mains (below): Linguini Oceania - SA selected seadfood finished with Rose sauce & Parmesan. Another knockout dish - I'd say the mains were the chef's core strength. This rose sauce wasn't very tomatoey - instead it almost resembled a savoury bbq flavour. The seafood was cooked to perfection and I'd say the serving size was perfect - great, great flavour!

Above: Tea-Smoked Duck Breast with duck liver & pear ravioli served with blood orange & thyme sauce. That duck breast was tea-smoked to perfection - it was exactly what I had in mind - a strong, smoky flavour (almost like I was in the same room as the fire) infused throughout the meat without drying it out. Succulent duck breast meat and the blood orange & thyme sauce was just magical. The ravioli was a let down - the pasta tasted like wonton wrappings with some pate shoved between the layers. What's with SA and pate as a filling? Too heavy! The pear didn't quite work with the pate either - the texture and flavour was just wrong - perhaps it needed to be blended through the duck liver rather than cubed and thrown in loosely.

Desserts (below): Slow-baked Lemon & Lime Tart with Jerset double thick cream & Adelaide Hills berry compote.

Above: Grand Brandy Snap Basket containing FruChoc icecream and strawberries. This was my dessert and I absolutely loved it - what a great way to end my over-indulgent, calorific meal and my holiday. All roadtrip I was just craving a great icecream and that berry compote was just so fresh and berrylicious. Fruchoc is a SA local delicacy so without knowing I could tick off another SA foodie box. The flavour was kind of like the Gaytime icecream wth chocolate ripples through it - simple and delicious! I regret not eating the brandy snap basket but I just had no more appetite left...

This was easily my favourite meal during this South Australian adventure - an excellent execution of flavours and chef skills.

John's Pizza Bar & Restaurant (Coober Pedy)

2011-04-26T22:51:00.002+10:00

Address: Hutchinson St, Coober Pedy, SA (directly opposite the desert cave hotel)
Tel: (08) 8672 5561
Trading Hours: 9am till 10pm

Addresses in Coober Pedy don't need numbers - there is only one main street and I assume everyone knows everyone else and where they are.

I can't decide whether John's Pizza Bar is actually better than everything else in Coober Pedy, or they have bribed all the other vendors of accomodation, petrol stations in the town to advertise for them, but they seem to be the busiest place in Coober Pedy around the clock.

They won best pizza in South Australia one year - either the bigger towns have no clue on how to knead a proper dough and throw some ingredients together or they won points for best innovation.

I was forewarned that the large pizzas are in fact, very large - you can get an 18" pizza!

Below: One of the wrongest things I have ever eaten - Coat of Arms 9" Pizza with sweet cranberry, cheese, emu metwurst, smoked kangaroo, camembert cheese, spinach.

I probably wouldn't eat this again - but I was in the middle of nowhere so was not going to pass up this opportunity to eat one (or two) of Australia's icon. I'd say that they haven't done too badly with these pizza - the kangaroo was tolerable and the emu was much subtler than expected. Still very gamey meat, but this was offset by the cranberry & camembert.

Thara Thai (Adelaide)

2011-04-24T15:55:00.003+10:00

Address: 2 Gilbert St, Goodwood SA 5034
Telephone: (08) 8272 2262

This was such a delightfully surprising meal for me - I had been eating crap all over South Australia and was just craving one really authentic Asian meal.

With 30 minutes to spare before a movie at the Capri Theatre, this was a random bet.

Below: Chicken Satay - lovely savoury classic with a lighter, more watery satay dipping sauce, accompanied with a cucumber salsa drizzled in sweet chilli sauce.

Above: Tom Yum Soup - this chicken soup was so light, tangy and sour without the spice, fragrant and those cherry tomatoes were delightful explosions of flavour. This is such a fantastic rendition of Tom Yum soup, great for those who don't enjoy the heat but love the concept. Would definitely come back here for this meal!

They also serve Thai Coffee which I am curious about but will have to wait till my next trip to Adelaide...

Maggie Beer's Farm Shop (Adelaide)

2011-04-24T15:00:00.001+10:00

Address: Pheasant Farm Rd, Nuriootpa SA 5355
Tel: (08) 8562 4477
Website: http://www.maggiebeer.com.au/farmshop/
Trading Hours: 10.30am – 5pm, 7 days. Closed Good Friday, Christmas Day, Boxing Day and New Year's Day

Maggie Beer's Farm Shop is a South Australian Icon, and ground zero for where it all started. This venue paints a picture of her rich history and humble beginnings as a pheasant farm, cityslicker escaping the hustle/bustle for a tree change.

The menu here is limited and called "Picnic Fare" - you take your basket and are free to roam the farm to find either a table or grassy spot to enjoy your meal.

Above: Pheasant Farm Pate Picnic Basket - "Pheasant Farm Pate served with caramelized onion, freekah salad and wood oven bread". They give you a whole tub of the pate, which is too much to eat in one sitting but SO moorish and indulgent. The pheasant farm flavour of pate is unique - pheasant is gamier than duck once again, but lighter. I also sampled the Duck, Sherry & Green Peppercorn Pate but my favourite is the Duck, Vino Cotto & Star Anise Pate.

Below: Homemade Pheasant Terrine - "Pheasant and porcini mushroom terrine wrapped in sour cream pastry with salad greens, Vino Cotto vinaigrette and Maggie's Cabernet Sauce". WOW - this pastry is to-die-for, such a gourmet delight! The pheasant meat was like light mince between chicken & pork - very flavoursome and savoury. Definitely something delightful and different, to please even the most simple of palates!

Inside the farm shop is an opportunity to taste Maggie Beer's extensive range of pates, jams, wines, cooking spices, liquids and much more.
There is also a small display of some live pheasants - they are such gorgeous feathered birds its hard to imagine they make such a great feed...

Hindmarsh Square Outdoor Markets, Adelaide

2011-04-24T11:00:00.001+10:00

Address: Hindmarsh Square (Park), Cnr Pulteney & Grenfell St, Adelaide SA
Website: http://www.marketsquareadelaide.com.au/
Trading Hours: Sundays?

Found this market totally by accident - I was starving for breakfast and didn't want plain old cafe food - looked out my hotel window and saw them setting up for markets!

Below: Dutch Poffertjes with cream, a squeeze of lemon juice and icing sugar - I had never eaten poffertjes before but I remember a friend raving on about these little Dutch pancakes. I loved the light zest of lemon juice but didn't enjoy the under-cookedness of the dough mixture. If that was what you were into, you would probably rate this more than I do (I like crispy pancakes).

Above: Cupcakes by a lady with a really clever trading name which I can't remember - lots of fancy sugar figurines that top the icing on the cake...

Below: There was a family selling homemade fat chips and this walnut, tomato patty burger. They had some great vegetarian burger & pastry options - I wanted to try them all but was limited in my carrying and eating capacity.

The concept is great but I'd say the burger patties need a bit more work - the flavour and texture was great - they just fell apart because a suitable bonding agent wasn't used.

The Brasserie @ Hilton (Adelaide)

2011-04-23T23:02:00.001+10:00

Address: Hilton Hotel Adelaide, 233 Victoria Square, Adelaide SA 5000
Tel: (08) 8217 2000
Website: http://www.thebrasserie.com.au/

The concept at The Brasserie is great - a showcase of South Australian icons & produce, in the heart of Adelaide CBD.

I only heard of this place while browsing the South Australia tourism website, which lists the previous chef of the previous resident restaurant (The Grange Restuarant, headed by chef Cheong Liew) which is now closed and replaced with The Brasserie. Update your website South Australia Tourism Board! Pie floaters are also a feint!!!

Entree (below): Coorong Angus - "Braised ribs, ginger and soy glaze, kim chee, pickled daikon salad". I'm usually not a fan of Angus beef - but the glaze on these ribs were just lip-smacking! I really enjoyed the strange rendition of kimchee on the side too - it contained almost no spice and was just a combination of pickled vegetables and sesame seeds - simple and tangy.

Maggie Beer - "Porcini mushroom pâté pie, green pea soup, candied tomato, grape mustard". This is a fancy version of a South Australian classic the "Pie Floater" - a meat pie in pea soup. I don't think this dish did anyone, including Maggie Beer's pate any justice. The pea soup tasted like half-blended frozen peas (lacking sweetness & flavour, the pate was way too heavy as a pie filling and the tomato & grape mustard was obviously an attempt to lighten the dish but failing on a few textural areas.

Mains (below): Paringa Park - "Lamb rack, lemon & roast garlic skordalia, AMJ raw baby veg salad, pistachio & Hardings almond paste". Gorgeous, gorgeous meal! The lamb was pink and cooked to perfection - the pistachio was such a unique flavour & textural accompaniment to the lamb which just worked. I loved the comforting herbed mash - just a great main.

Marco’s Mushroom House - "Black and white wood ear fungus, creamy mushroom sauce, asparagus, Wiech’s black pepper noodle, Barossa Valley Cheese Co. vache". I pretty much spent the rest of my dining time staring at this main because I was too overloaded with that pate pie I had zero appetite and mental energy to tackle a wild mushroom fettucine. Kudos for using an exotic mushroom like wood ear fungus (almost like a seaweed-like texture) in a traditionally Italian dish. Some great wild, exotic flavours, but the serving size was epic and too overbearing for the capacity I had left in my stomach.

If you are strapped for time and want some South Australian food inspiration here is a great place to start.

The "Whitehouse" Restaurant @ Presidential Inn, Mt Gambier

2011-04-22T22:36:00.004+10:00

Address: (Quality Inn Presidential Motel) 154-156 Jubilee Hwy West, Mount Gambier, SA 5290
Tel: (08) 8724 9966

Another example of travller's laziness - but in this case it was about 8:30pm at night, I had driven through the darkness and everything either looked closed or was some horrible fast food bingo draw.

Entree (below): Chicken Putenesca - "Succulent chicken shanks wrapped in proscuitto sauced with a fresh tomato, olive, caper and white wine sauce". The putenesca sauce was flavoursome and well-prepared, but the proscuitto wrapped chicken shanks were slightly undercooked and lacklustre. If they could somehow manage to crisp the proscuitto (which is what I envisaged from the menu) it would give the dish more texture and created less of a divide between such a great sauce & the meat which seemed to go off on its own tangent.

Entree: Sesame Chicken - "Chicken medallions sauteed in honey and toasted sesame seeds, nested on an avocado skordalia, accompanied with grilled pancetta and snow pea shoots". A classy take on a classic - who would have thought honey & avocado made such a great combination?

Below: Baked Scallops - "Japanese scallops baked in shell with shallot , wine stock with fresh bread crumbs and parmesan". Japanese scallops are - in my opinion - the best variety of scallop you can get. The size, texture and fact it can be presented without the guts on the side makes it a pure & desirable dish. This rendition had a great fresh shallot flavour, not heavy at all. The soggy breadcrumbs did let me down, but it could have been worse with the parmesan overpowering the whole dish. I thoroughly enjoyed the flavours here - the chef has respected the quality of the scallops and played the flavour to highlight the produce.

Dessert (below): Chocolate Hotpot - this was like a chocolate lava cake with some ground nuts and ice cream - what a perfect way to end an evening. It was a clean, unique chocolate flavour with a harmony of textures.

Above: Beer Lime Sorbet - "tastebug tingling dessert, sorbet made with lime infused beer served with frozen berry crumble, candied fruits and mango coulis". Looks and sounds a lot better than it tastes - kudos to the chef for conjuring up a beer lime sorbet - that part didn't let me down but it was the candied fruits and combination of the other elements which spoiled this dessert. I was initially worried I'd taste more yeasty-beer flavour than the lime, but the lime accent shined through and the texture of the sorbet was even slightly bubbly - that itself was a simple way to cleanse the palate after a heavy meal. The candied fruits tasted like a couple of old chopped orange peels thrown in and mixed around (bitter) and the mango coulis was great but I was just wondering what it was doing in there. Frozen berry crumble is basically some frozen berries blasted in a blender - interesting idea for those wanting to try something different at home texture wise on their desserts, but added little value to the sorbet.

My confession is that I really enjoyed this meal. I was full & tired but persisted to go the whole 3 rounds with a dessert, because I was simply curious about the beer lime sorbet and the variety/combination of flavours presented to me on this menu.

I hate the hotel (which is really a mote) because their photos were deceptively bait-and-switch, but if I am back in Mt Gambier I will definitely come back to The Whitehouse (yes, the name is disastrously sickening) for an evening meal.

Harry's Restaurant @ Stamford Hotel Melbourne CBD

2011-04-21T22:47:00.001+10:00

Address: Stamford Plaza Melbourne Hotel , 111 Little Collins St, Melbourne VIC 3000
Tel: (03) 3 9659 1000
Website: http://www.stamford.com.au/spm/page.asp?e_page=569758&roomNo=456430

Trading Hours:
Buffet Breakfast: Weekdays 6.30am - 10.30am, Weekends and Public Holidays 6.30am - 11.00am.
Express Lunch: 11.30am - 2.30 pm
Dinner: Monday - Saturday 5.30pm - 10.30pm
Attire: Smart casual
Reservations: Required Friday and Saturday nights only

Ok - this is my first rant/post about hotel restaurants - most are there solely to service the lazy travellers or late checker-inerers, and in this instance I am a victim of both. After driving 7+ hours to get to Melbourne, I was tired and hungry and in need of a evening repast. Despite all my foodsnob reflexes & culinary delights that Melbourne has to offer, laziness got the better of me - so here I was, dining at the hotel's restaurant (which I am usually against).

Entree: Chef's market soup - "prepared daily" with fresh ingredients from the market. When I asked the waitress what the ingredients consisted of, she said carrot and something else. I envisaged a minestrone-esque soup but was surprised (later to my delight) that it was more like a carrot/pumpkin type of flavour and texture. The carrot notes were present, but not overpowering - it sort of set a backdrop for the showstopping cumin flavour - it was like a pappadam in liquid form, very moorish and savoury.

Below: Thai Spiced Chicken Salad - tomato, pickled cucumber, carrot, spring onion, ginger relish. A great rendition of the thai chicken salad - trangy dressing, light herbal vegetables and the cherry tomatoes (which I usually hate) with th pickled cucumber were just a perfect accompaniment. It was the dish I expected, with almost a Japanese twist.

All in all, I can't say I had a bad meal. I waited a ridiculous amount of time for it (like 45 minutes or something) but the taste and thought in the menu really did not let me down. The cons is the extremely dim lighting (hence the terrible photos) but on the plus side, I could dress like a bum and noone really noticed because it was so dark.

I also had a lovely guava juice there too. Secretly addicted to guava juice after this episode...

Old Bus Depot Markets (Canberra)

2011-04-17T17:30:00.007+10:00

Address: Kingston Foreshore, Canberra ACT
Website: http://www.obdm.com.au/
Trading Hours: Every Sunday 10am-4pm. See website for details of trading outside this time.

Being a skeptic of all-things-Canberra it took me 2 years to finally get motivated to go to the Old Bus Depot Markets out in Kingston.

The motivating factor was a work colleague ranting & raving about these Hot Cross Bagels - fresh, fruity and full of flavour. I am pro-bagel (if not a slave to carbs) so this is what got me out of bed on a sunday morning...

Apparently these markets are 'award-winning' and honestly, I was delightfully suprised at the variety & quality of produce on show.

Here's a photoblog of my food 'haul':

Above & below: Freshly squeezed orange juice & lemonade. This guy must have been making a killing... the lemonade was like a really sweet lemon squash drink without the fizz, so the fresh orange juice was my personal preference (I think they juice the oranges whole so the bitterness of the rind was present in the flavour).

Alongside the cold beverages were a series of cauldrons with "mulled wine","ginger & lemon" and "hot lemonade".

Below: Churro - a Spanish doughnut dipped in chocolate sauce.

Below: Laosian Chicken & Prawn Rice Paper rolls, served with a homemade dipping sauce & crushed cashews. The flavour of the filling was fresh and pleasant, still a slight soapy flavour in the rice paper though but probably the most authentic rice paper roll you'll find in the Canberra region.

Above: Turkish Gul Borek - baked potato with a tomato-based relish. The pastry is a lot firmer & crisper than I anticipated (I thought it would be more like a filo pastry). Flavours of the filling was quite pleasant, but not mind-blowing.

Below: Chocolate pizza topped with lollies - this is the million-dollar idea that started in the mind of a school mum looking for a fundraising idea. At $25 a pop, its not a bad wicket to be on.

Below: Nut free, gluten free satay marinade - the flavour was really fragrant and lemongrass-y. I bought some because I thought it would go great on white fish. Really amazed how much flavour they got out of this concoction...

Below: I haven't had my favourite Pastilla & Nash Walnut & Prune log for awhile so I was keen to try this - Merlyn's version is much softer (more fruit) and I was told she uses dark chocolate and bakes them to control the texture. Can definitely taste the dark chocolate - lifts the flavour and emphasises the bitterness.

Above: Macaroons - Left to Right: strawberry, chocolate, lime & basil. pistachio, apricot. These are officially my favourite macaroons - just the perfect bite size, and potent with flavour. I particularly enjoyed the chocolate which was almost like a dark chocolate butvery riddled with cocoa. The lime & basil was like a cocktail captured in macaroon form while the apricot was the sweetest and creamiest.

Below: Chocolate brownie and White chocolate & macadamia brownie - that chocolate one had a deep, cocoa flavour and just the perfect amount of chewiness.
The white chocolate version was much sweeter and was reminiscent of a friand type texture.

If you are in Canberraon a weekend and strapped for time, I highly recommend a visit to the old bus depot markets - great local produce showcased at its best with an assortment of arty knicknacks to impulse buy.

Golden Century Seafood Restaurant (Chinese)

2011-04-15T23:00:00.006+10:00

Address: 393-399 Sussex St, SydneyNSW 2000
Tel: (02) 9212 3901
Website: http://www.goldencentury.com.au/
Trading hours: 12pm to 4am

If there was one restaurant to sum up the genre of 'Chinese' food in the heart of Sydney's Chinatown, there is none other that matches the rich history and tradition of Golden Century.

The theme of Golden Century is fresh, live seafood, served Cantonese style (fragrant, stirfried) as exhibited by the array of live tanks in the entrance and front wall of the restaurant.

Above: One of those green-lipped abalone was going to be sacrificed for my dinner...

I recall distinctly having a distinctly unforgettable dish here - that is, the Sliced Live Green-Lip Abalone in Steam-boat. I love this dish because it is something you couldn't replicate at home - and can feel good about leaving to the experts.

Below: Tissue-thin slices of live abalone, sitting on a bed of lettuce. I note that fresh seafood doesn't have that stinky, saltwater, sewerage smell.

The waiter brings out a butane gas-powered cooktop with a clear peppery broth. The broth is brought to boil, and then the cooking begins.

Slices are cooked 2-3 at a time, tossed through the broth for about 30 seconds then served.

Below: the result - a light 'seafood' ham. The meat has a fresh, light sweetness with a hint of saltiness (like a cured ham). Abalone has an unmatched flavour to anything else in the world.

The raw lettuce is then cooked in the broth, and served to us in soup. I like the broth - I suspect its wonton soup though with some pepper through it. At this point I was ready to go home because this dish just hit the nail on the head and I was more than content.

But there was more food:

Below: Season special - Sticky rice with preserved meat. Sticky rice is like the opposite of risotto - the rice particles remain separate and quite 'al dente' to the taste bud (kind of chewy). You can tell a skilled Cantonese chef where oil just coats the ingredients to give it a radiant glean & fragrant taste. I love thinly sliced & chopped scrambled egg as a garnish - great technique.

Below: Yam (Taro) with pork spare rib hot pot - this was not a winner. I have had this dish more traditionally with a vinegary, sticky soy base marinade but this was cooked with coconut milk and lemongrass - a very strange combination. The coconut milk started separating and the use of frozen yam did not help the cause.

Above & below: Live Morwong (fish) served 2 ways - stir fried above, and steamed below. There is nothing like live fish - the texture & flavour is almost completely different. Fresh fish has a natural sweetness and no stinky fishy smell.

The stirfried version has been lightly starched to maintain the structure of the fillet pieces and are melt-in-your-mouth, with a light gingery flavour.

The steamed version below were all the offcuts - fins, bones and other. I didn't try these but I believe people like to suck on these offcuts as a savoury, morish treat.

Above: Dessert time! This was complimentary - peanut dessert porridge which I thought was the wrong texture (I like mine more grainy but this one tasted like it once had sago balls which melted during the course of cooking into the dessert) - too gelatinous. I did enjoy those fried egg wonton skins and sesame balls - not too sweet, and just a lovely after-dinner accompaniment.

If you want to go to Golden Century to order Sweet & Sour pork or Honey Chicken - don't insult the menu and pay $7 at your local takeaway shop instead. Do a bit of research and look at the chef's recommendation on the website as there are some other treats like XO pippies, roast duck and others.

I've seen some $11,800 bottles of red wine dating back to 1920 on the menu, so you can really spend up big here.

As Sydney's only Chinese restaurant with a chef hat, this is not a bad place that has lived up to all the hype.

Red Ass Indian & Thai Cafe (Adelaide)

2011-04-11T20:16:00.003+10:00

Address: 2/120 Semaphore Rd, Semaphore SA, Australia
Tel: (08) 8341 7878
Website: www.redasscurry.com
Trading Hours: 5pm till late, 7 nights. Lunches by appointment.

I have to say that with a name like "Red Ass", one is often hesitant about making this a dining destination. My craving for Thai food and curiousity for the ' Thai & Indian' theme fusion helped build a bridge to not judge this book by it's cover.

I eyed off the most fusion-y dish on the menu and that happened to be the Indian Mee Goreng, described as 'Hokkien noodles, egg, lamb, cauliflower,carrots, capsicum, peas, bokchoy & beansprouts with a touch of curry'. I was disappointed that I didn't get any cauliflower, but this dish lived up to every expectation - mee goreng is traditionally a Malaysian staple, but the lamb & light curry flavour was reminiscent of a hearty Indian meal. I did take a photo of this dish but mobile phones do miraculous things such as not saving your photos. Looks like any other mee goreng!

Below: Garlic Prawns 'Succulent Tiger Prawns with crispy fresh broccoli, capsicum, carrot, zucchini & snowpeas with garlic in an oyster & soy sauce'. I love the abundance of fresh cut vegetables and the generosity of flavour just from a simple, oyster, soy & garlic stirfry sauce.

All in all, a great dining experience. The meals were all reasonably priced with a great variety that if you were an Adelaide local, you could make a weekly institution. I was a little disappointed with the Roti (we had cheese) - the texture was in between a shallot pancake and uncooked naan.

I think the restaurant owner came out to help with the waiting - he was efficient, friendly and I am genuinely impressed if the chefs were not from a Thai or Indian background.

Greenhouse (Perth)

2011-01-22T10:22:00.003+11:00

Address: 100 St. Georges Terrace, Perth WA 6000
Tel: (08) 9481 8333
Website: http://www.greenhouseperth.com

The concept behind Greenhouse is commendable - everything is sustainable, renewable and the shopfitout is made entirely of recycled materials.

I first heard of this restaurant from reading an inflight magazine as a 'highly recommended' by Neil Perry in Perth. My faith in his taste has diminished drastically after my experience at Greenhouse - a good 'concept' is about where the buck stops.

Below: Muddled homemade lemonade

Below: Earl Grey Iced Lemon Tea - strange, commendable for the innovation but I really only drank it because it was 30+ degrees.

Above: Complementary bread with dipping oil - yes that is a jar lid. And random bit of plywood.

Below: Pasta of the day - fettucine, spinach with cherry tomatoes and fetta cheese. This was probably one of the better lunch choices because it was at least served on a plate that looked like they might have washed at least once!

Above: Scotch fillet with a summer salad - this was utterly repulsive - not only was I questioning if I would survive from salmonella/e.coli poisoning eating off this used plywood, but the beef was worse than eating an old leather shoe.

Fortunately the wait staff had a conscience enough not to charge me for the meal, but what utter disappointment.

I don't usually give bad reviews but I have to make an exception here - the menu looks better on paper than on execution. Expect to wait an eternity for your meal, and it appears the only way you can enjoy your meal here is heavily intoxicated or in pitch black darkness which is the peak time for the people with more dollars (or skanky clothing) than sense to hang out on a Friday night.

Fremantle Markets

2011-01-22T10:00:00.004+11:00

Address: Corner of Henderson St & South Tce, Fremantle, WA
Website: http://www.fremantlemarkets.com.au/
Trading Hours:
The Yard - Fri 8am-8pm, Sat & Sun 8am-6pm, Mon Public Holidays 8am-6pm
The Hall - Fri 9am-8pm, Sat & Sun 9am-6pm, Mon Public Holidays 9am-6pm

I love market food and Fremantle has been the friendliest part of Perth that I've visited thus far - great beaches and relaxed vibe. The Freo markets are no different - random market food, trinkets and fresh produce from the WA region.

Above & Below: I had never had crepe suzette before but this was just utterly delightful - a thin crepe made with orange juice for that hint of citrus tang, rolled up for a convenient snack. I haven't been to Europe yet so this has certainly been an intriguing precursor for future travels.

Below: Bratwurst (German Sausages) is also on offer here - not bad, but not as good as the ones at Eumundi markets. I think the main problem was that the sausages lacked that extra crispy texture & burst of flavour in the skin, and the accompanying saukraut literally tasted like it just came out of the tin (heat it up, hide the tin - SOMETHING).

Below: Savoury Curry Pies which I got sucked into - but about 2 bites in, I knew that food poisoning was coming if I were to take any more. Be really careful - often pies mean yesterdays (or last weeks) leftovers.

Above & below: Chocolate-dipped strawberries - the best I have tasted so far. They have struck the perfect balance by not using an overly-sweet milk chocolate that highlights the sourness of the strawberries, that being said the strawberries were large, plump and perfectly in season.

Crumpet (Perth)

2011-01-21T14:21:00.004+11:00

Address: 8/885 Albany Highway, East Victoria Park WA 6101
Tel: (08) 9355 0901

Ok brace yourselves - I am a self-confessed crumpet hater. I hate the flavourless, cardboard-like texture that doesn't seem to absorb the 0.5kg of honey you just poured on it. Oh whoops - then you discover they get soggy - like a failed pikelet.

That is - until I tried the homemade crumpets @ Crumpet here in Perth.

I stumbled upon this little treasure from one of my friends directing me to another food blogger called The Food Pornographer's website for Perth food ideas. Kudos to you - you have good taste!!!

Below: are the most scrumptious crumpets you will ever taste... on the top 5 list of things I'd like to eat before death row. Simple homemade crumpets served with butter & honey - they were fluffy, melt-in-your mouth yet slightly crispy around the edges to give that extra savoury texture.

That was just the entree - for mains: Beef & Bacon burger with caramelised onion, cheddar and house pickles, served with chips & aioli.

Above: It was about 30+ degrees and I just craved something lighter & more refreshing so opted for the Vietnamese noodle salad with poached chicken, chilli, peanuts & herbs tossed through sesame ginger dressing. This was a really lovely recreation of a classic Vietnamese dish - I loved the crunch of those carrots and the coriander & mint herbiness!

Give me an unlimited ticket around Australia and Crumpet is my Perth institution!

Muzz Buzz Drive-Thru Coffee

2011-01-21T09:20:00.002+11:00

Address: Various locations throughout WA, VIC, SA, North QLD
Website: http://www.muzzbuzz.com/au/

I feel quite seedy blogging about Drive-Thru coffee but this was the only passable I coffee (prepared by the right barista) on the way to work I could find. That being said, when prepared by the wrong barista, tasted like dirty dishwater.

I was hauntingly attached to the Cheese & Ham Bagel though - such a guilty pleasure in life - eating something cooked in its own shrink wrap.

Below: the devilish Ham & Cheese Bagel I speak of - the cheese is in between a usual cheddar & that fake American cheese served @ McDonalds, and the ham is a thick cut slab of salty goodness. The bagel itself is a softer consistency (slight stiffer than a brioche) and didn't want to take out half the gums in the top of your mouth like usual bagels do.

I can't quite put my finger on it - maybe its the purple & green logo with subliminal messages - but that bagel was GOOD! Its kind of like when Tony Stark in Iron Man craves an American cheeseburger - I crave this random processed ham & cheese bagel from halfway across Australia!

The Left Bank Cafe Bar Restaurant

2011-01-20T18:19:00.003+11:00

Address: 15 Riverside Road, East Fremantle WA 6158
Tel: (08) 9319 1315
Website: http://www.leftbank.com.au

Above: Steak with hand-cut chips and salad - looks the real deal!

Below: My confession is that I cannot recall what this dish was called - but it was thoroughly enjoyable with a tomato-based sauce that was almost a fusion between Morrocan/Italian and I think the protein in this was proscuitto/bacon wrapped pork/scallops or prawns (can't remember).

Above: Bleeding Hearts with fresh strawberries and raspberry coulis - a standout dessert made of heart-shaped ricotta - great innovation & flavour.

Below: Chocolate mousse - I was too overfed to finish my chocolate mousse - the serving size was perhaps too large and the flavour a bit too liquerish for my liking.

I didn't have much luck with the Perth restaurant scene but my meal at Left Bank was one of the more memorable ones - the menu shows great versatility & innovation, showcasing dishes from several nationalities.

If in Perth, stop by The Left Bank Restaurant for a nice, relaxed meal guaranteed to excite your tastebuds.

Cafe Del Pescatore (Scarborough Beach, WA)

2011-01-19T20:17:00.005+11:00

Address: 1 Manning Street, Scarborough WA 6019

Tel: (08)9245 3525
Website: http://cafedelpescatore.com.au/ (don't know if this is official because it looks like it needs a bit more work)
Trading Hours: 7 days, for lunch & dinner

Above: WA scallops - these were fantastic and got my tastebuds excited for the next course. Cooked well, tomato bruschetta-esque dressing was a fresh accompaniment to this dish.

Below: Seafood Bruschetta - another great entree. Very rich with a seafood sauce and prawns but tasty and well executed.

Above: Marinara Spaghetti.

Above: Grilled Barramuni with spinach & pumpkin salad - this was terrible, such a let down. The barramundi didn't taste as though it was seasoned at all and was one-dimensional against an undressed spinach leaf and boiled pumpkin salad. I would have liked to see the pumpkin roasted with crisped edges for some texture but I seriously struggled to eat this as a meal.

Apart from being like 50m from the beach - this restaurant has little to offer except for those scallops which I should have ordered as a main and stopped there. Fairly overpriced restaurant for the quality and innovation displayed during my visit - WA has great seafood but they just couldn't bring the best out in the mains.

Cicerello's (Perth)

2011-01-17T17:18:00.002+11:00

Address: Fisherman's Wharf, 44 Mews Road, Fremantle WA 6160
Tel: (08) 9335 1911
Website: http://www.cicerellos.com.au/
Trading Hours: 10.00am to 9.00pm, 7 Days A Week

This was the first recommendation to me by Perth locals - best Fish & Chips in WA is a big claim to fame. It is more renowned as a tourist attraction in Fremantle - a scenic picnic lunch on the desk facing the water, hoping your fish came from this very harbour. Indoors is a large fishtank display - that runs throughout the store, and also through the rest rooms!

Below: Grilled Barramundi with Chips & Salad.

Above: Cicerello's delight - this was really a platter for 2, but I was curious to see what all the fuss was about. Clearly I should have ordered the battered fry-up because this was way too much - octopus (hardly flavoured), grilled Barramundi with flavourless octopus rubbed on it, some mussels which I wish were bigger and more intensely flavoured served with salad and tartare sauce. Very lacklustre - I think it was a Greek-style seafood offering but I can't say I've had any good experiences.

Great to go to as a spectacle and if you're in the area but take my advice and order from the deep fry menu as you are less likely to be disappointed.

Tropical Fruit World

2010-12-30T10:00:00.001+11:00

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

2010-12-29T14:03:00.002+11:00

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

2010-12-29T14:03:00.000+11:00

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)

2010-12-27T21:02:00.001+11:00

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

2010-12-26T21:35:00.000+11:00

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)

2010-12-25T16:18:00.002+11:00

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)

2010-12-23T15:15:00.001+11:00

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

2010-07-22T21:30:00.000+10:00

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

2010-07-13T21:11:00.005+10:00

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

2010-07-01T21:30:00.002+10:00

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).

Korean Ginseng & Chicken Restaurant

2010-03-10T18:00:00.001+11:00

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

2010-02-05T11:46:00.004+11:00

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)

2010-02-05T11:00:00.003+11:00

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

2010-01-22T21:25:00.000+11:00

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)

2010-01-10T22:29:00.000+11:00

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).

Ilios (Greek Cafe)

2010-01-06T11:06:00.001+11:00

Address: 144 Bridge Rd, Richmond VIC
Tel: (03) 9428 6144

Come on Bridge St... it is a shopping haven but the food options are next to nothing! I finally stumbled across this cafe, as it looked like a place I could hear my conversation and not get food poisoning.

Below: Chicken Souvlaki - chef did suprisingly well considering it was breast meat on a skewer - cooked through without being tough, succulent but lacked flavour in the basting. I also wasn't too impressed with their self-imposed deviation from the menu - it plainly read 'served with mash' and I got chips instead. All in all, palatable but they should stick to their guns and not try to westernise the traditional souvlaki recipe.

Via Volare

2010-01-03T11:13:00.001+11:00

Address: 326 Brunswick St, Fitzroy VIC 3065
Tel: (03) 9416 3530

Pictured above: Soy Mocha - a full bodied, bitter coffee flavour, milk is almost undetected in the texture (smooth like a long black) - a signature of good coffee.

Below: Volare big breakfast - scrambled eggs with a choice of 3 extras (perfect for customisation fanatics) so I chose mushrooms, spinach & hashbrowns. The scrambled eggs were fresh, tasty and cooked to perfection - not runny, and not tough. The highlight for me was the bread - Viennese, perfectly swirled, textured and fragrant.

Yokozuna Japanese Cuisine (formerly Umaimon)

2009-12-30T11:25:00.002+11:00

Address: 159 Oxford St, Darlinghurst NSW
Tel: (02) 9357 7808
Opening Hours: Tue - Sun 12pm till 10pm

Formerly Umaimon which was located near St Andrews Catheral School (corporate building), the owners have moved to a new location in the heart of Oxford St, Paddington.

Run by a small Japanese family, serving authentic and honest food at very reasonable prices.

Pictured below: Dumplings under a thin crepe shell - culinary genuis! I suspect the batter is light fried in a wok to produce the shell which has a charred, crispy savoury taste under which reveals a bed of Japanese gyoza.

Above: on the left is a special mackeral sushi - very finely sliced dried mackeral topped on an inside-out sushi roll. On the right is a raw salmon & avocado roll - these are both quite large so don't attempt it on your own! They are made fresh so be sure to sample!

Below: Fillet fish with tomato chilli - the fish fillets are always fresh, cooked to perfect and very tasty. Also highly recommended is the fish fillet with tartare sauce - Japanese style does not have that overpowering pickle/dill taste as normal tartare sauce does.

Pictured below: Beef steak - the sauces are always very savoury and light in true Japanese style.

Mao's Restaurant (Chinese)

2009-12-20T22:09:00.000+11:00

Address: 263 Brunswick St, Fitzroy VIC 3065
Tel: (03) 9419 1919

Strolling through Brunswick St, Fitzroy there was not much open on a weeknight except bars and a few random restaurants. The menu sounded enticing enough so ordered 2 mains to share:

Hunan Chicken - light, hot/sour sauce which is typical of the Szechaun/provincial regions in China, served with mixed vegetables (see picture below).

Below: Cointreau Duck served with macadamia nuts - very unique as it had almost a popcorn flavour to it - shame the duck meat looked more like a highly processed beef - disappointed!

Conclusion: the descriptions are really let down by the bland flavour and catering towards westernised palates of sweet & sour pork & lemon chicken. Unless they pick up their game and buy better quality meat and mix up the stirfry dishes a bit more, I probably won't be paying for the calibre of these dishes again.

Spicy Fish Restaurant

2009-12-04T22:11:00.004+11:00

Address: 209 Little Bourke St, Melbourne VIC 3000
Tel: (03) 9639 1885

Scallop & eggplant claypot – signature dish with hot, sweet & sour flavours with a claypot temperature (even though it arrived in a metal pot); scallops perfect texture (I prefer cooked through, al dente & consistent scallop textures found in Asian cooking of scallops).

Also: Spicy Szechaun Noodle Soup – hot, sour soup – not all that flash but included it for comparative purposes. Soup was too watery for the noodles to adequately absorb flavours.

Gemelle

2009-11-28T23:11:00.002+11:00

Address: 79 Bathurst St, Liverpool NSW 2170
Tel: (02) 9602 5294
Website: www.gemelle.com.au

This is a very unusual location for a restaurant of this meticularity and calibre - who would think Sydney's west would house such a hidden gem?

Tomato Bruschetta (pictured above) – perfectly seasoned balsamic vinegar in the tomato on a bed of pepper/herbs

Calamari pasta (special, pictured above) – has mince meat type texture, quite large for an entrée serve, very tasty but not overpowering seafood flavour. Pasta pieces cooked to al dente perfection.

Fillet di Manzi (above) – eye fillet steak with rocket, parmesan & balsamic jus: cooked medium, extremely thin steak – needs more sauce but texture & natural flavours otherwise very pleasant.

Chocolate gateau (above): firm chocolate mousse, coffee anglaise, raspberry coulis coffee with raspberry - really strange, but chocolate mousse extremely rich & dark.

Hot apple pie – closest thing to my dear friend’s own recipe – thinly sliced apple layered over a circular piece of puff pastry, baked to a crispy texture and topped with a scoop of vanilla icecream – bliss.

Oriental Spoon

2009-11-18T10:59:00.001+11:00

Address: 254 Latrobe St, Melbourne VIC 3000
Ph: (03) 9654 9930
Website: www.orientalspoon.com.au

Note: May be under renovations, please call ahead to confirm

Chicken Bulgogi (pictured above) – ‘lean chicken skinless chicken fillets marinated in chilli paste, cooked with vegetables’: thinly sliced threads of chicken, really punchy spice in light stirfry sauce – almost smoky flavour

Tuna & Kimchi fried rice (pictured above and below): cooked tuna, light fried rice, served with miso mushroom soup

Spicy Seafood Udon (below): really thick but ligh chilli soup with peppery undertones, seafood does not conflict or overpower broth.

Clean, well-presented honest Korean meals in decent portions to satisfy those with a bit of hunger or just to share.

Chimmys Cafe/Bakery/Restaurant

2009-11-08T10:29:00.002+11:00

Address: 342-344 Bridge Rd, Richmond VIC 3121
Tel: (03) 9427 1391
Website: www.chimmys.com.au

You can tell by the array of pastry/bakery awards plastered on the walls of Chimmy's that this establishment means business. Staff are always friendly and there is a vital buzzing energy about the place.

Bard’s Tempest Tea – similar to English Breakfast, with a slight reminder of Russian Caravan. Unique and fragrant but not too ethnic/overpowering with milk.

Breakfast (pictured below) – Field mushrooms, thyme, truffle oil, crumbled fetta & avocado on toast : a really good flavour, thyme maskes the potential conflicting flavours of fetta & mushroom

Note: Upon 2^nd visit I was bitterly disappointed with the mushroom breakfast – the mushrooms were served individually and not marinated well enough leaving a dirty, bitter aftertaste, fetta cheese was left in cubes giving the whole dish a slimy texture.

Big fry up (below):

Old School Omelette – Ham, cheddar cheese, tomato, spinach & relish on toast

Seasonal Fruit Salad – one does not often feel motivated to have fruit for breakfast, nor does it usually constitute a meal - but the presentation and mix of flavours you see below makes it suddenly very enticing.

Crumbed prawns with spinach, avocado, chilli & lime aoli - pictured below:

Almond Croissant – warm, floaty layers of puff pastry sprinkled with icing sugar and slivered almonds - bliss!

Shyun (Japanese)

2009-11-07T11:08:00.000+11:00

Address: 126 Koornang Rd, Carnegie VIC
Tel: (03) 9569 6530
Website: http://shyun.net.au
Closed Mondays

Teriyaki Chicken with brown rice sushi roll – tasty & fresh, brown rice gives it a chunkier, fatter, fibrous & grainy texture.

Curry Udon (Pictured below) – Literally a thick curry sauce with udon noodles inside – served ‘al dente’, bouncy, chewy thick cut udon noodle. Curry surprisingly lighter than the texture looks, moderate spice – pleasant, substantial meal with out feeling too heavy. Served steaming hot – just be careful eating it with chopsticks because if you are a retarded lefthanded user you will manage to flick the curry sauce all over the table as well as your clothes (wearing dark colours is advisable). An enjoyable, simple dish – no meat, broccoli tastes slightly barbequed/charred – best I’ve ever had!

Huff Bagelry

2009-11-07T11:05:00.000+11:00

Address: 112 Koornang Rd, Carnegie VIC 3163
Tel: (03) 9568 3866
Website: www.huffbagelry.com

Cauliflower frittata, cheese, tomato, rockets, mayo on a poppy seed bagel delightfully toasted to a crisp – there is something orgasmic about a crispy, dense bagel filled with ingredients that work and flavours that melt in your mouth!

They also render a more-than-acceptable coffee and some homemade treats for the sweet tooth.

A highly desirable Sunday brunch destination!

Cookie

2009-10-13T20:08:00.001+11:00

Address: 1st Floor, 252 Swanston St, Melbourne VIC 3000
Tel: (03) 9663 7660
Website: http://www.cookie.net.au/site.html

I had high expectations of this place considering how hard it was to get a table, be seated and treated like a human being in this place. Book in advance and be prepared to spend some time at the bar!

Below: Smoked eggplant & banana with chicken & prawns: very unique flavour, sweet banana infusion with tangy thai dressing on a bed of rocket. A fusion of East & West, busy salad.

Spicy cashew, tomato, cucumber salad: perfectly roasted cashews in a light refreshing salad of diced Spanish onion, cucumber & tomato with coriander & chilli slices.

Below: Drunken Noodles with minced pork & green chillies (Med): very meaty, not all that tangy, bland noodles.

I clearly overordered for one person, and upon asking if I could take the rest away, was declined due to the establishment ‘not having the appropriate takeaway licensing’. It was a real waste of food, while paying top dollar for it (the ingredients are not premium ingredients, just regular condiments found in any standard supermarket). I was disappointed considering how difficult it was to book a table here. There is clearly not enough space for meals and drinks, so I would rate this venue as a drinks destination with ‘tapas’ as its most functional purpose.

Cafe Andiamo

2009-10-02T23:01:00.001+10:00

Address: 36-38 Degraves St, Melbourne VIC 3000
Tel: (03) 9650 8060

Pictured below: Arancini – rice ball with mozerella cheese & ham battered in chicken schnitzel breadcrumbs & fried. Dressed in a tangy napolitana sauce; almost pasta like. Rice/ham/cheese filling was not too rich, but certainly very filling.

Pictured above: Chicken Parmagiana – crispy, yet light enough to leave you wanting more, best parma I’ve had!

Coffee lovers and the like: you cannot leave Cafe Andiamo without trying the Kahuna coffee – a pure foodgasm in coffee form: perfect compliment of bitter & sweetness, strong but balanced mix of walnut & coconut. Sounds seductive doesn't it?

David & Camy Noodle Restaurant

2009-09-20T14:34:00.002+10:00

Address: 605 Station St, Box Hill VIC
Tel: (03) 9898 8398
Trading Hours: Sun-Thur 11am to 9:30pm; Fri-Sat 11am to 10pm

#1 Peking Pork (pictured below) – nice, crispy on one side although can be too fried on the other visits

#64 Shanghai Mini Pork Bun (pictured above) – steamed too close together resulting in dumpling collapse/tear, not a lot of soup – if put enough chilli & vinegar it is quite palatable (Unfortunately Ding Tai Fung has set the benchmark for this style dumpling).

#36 Shanghai Fried Noodle (pictured below) – tasty, not hard/crisp noodle, strong sweet almost vinegary flavour enhanced by champignon mushrooms - suspect flavour is the trick to its glazed texture.

Note: Chilli is really hot & pungent - sensational! (Below)

Thanh Nga 9

2009-09-17T20:00:00.006+10:00

Address: 160 Victoria St, Richmond VIC
Tel: (03) 9427 7068

Now before we get to the food - please be careful. Every 2nd shop on this road has the word "Thanh" in the shop title, and my friend who originally booked for this place accidently called up the wrong place and restaurants will claim to be Thanh Nga 9 even though it is not (that or they can't understand English very well).

A very clean cut, Vietnamese restaurant serving a combination of authentic dishes and some mixed in from other Asian regions to serve the masses (e.g. Honey Chicken, Mongolian Lamb etc).

For entree:

Signature Minature Pancakes ST Style - made from rice flour with crispy base filled with prawns, mung bean paste & sprinkled with crush prawns, served with fish sauce & coconut sauce. They are not really a 'pancake' but for lack of better description they are shaped as more like a hardened pastry cup which tastes like a deep fried fortune cookie.

Spring roll: miniature sized eaten with mint & lettuce leaf

Betal Leaf Beef: square of rice vermicelli – really pungent spicy meat, betal (dirt) leaf

Rice roll: really fresh mint taste (not bitter), smelly rice paper

Tangy Tomato Soup – strong tomato flavour even through broth, enhanced by shrimp flavour.

Chilli sauce – fried oily? texture, savoury

Coconut cake: similar to pancake, slightly sweet & enhanced by coconut dipping sauce

Thaila Thai

2009-09-16T21:00:00.004+10:00

Address: 82 Lygon St, East Brunswick VIC 3057
Tel: (03) 9387 0659

This restaurant is no flash, fine dining destination (in fact it is shopfitted with a really authentic restaurant-in-asia feel) but the food is cheap, fast & generous.

The Pad Thai noodles pictured below are a particular standout - has a nutty, sweet flavour which is probably enhanced by the tamarind juice. The noodles are a slight chewy (but nice!) thin rice noodle which absorb the citric flavours well. Chicken has a really pleasant charred/smoky
flavour and is not too dry. Serving size can feed a family of 4, so make sure you ask for a takeaway box and have the rest for lunch tomorrow (there is no judgement here, everyone does it).

Chicken Yellow Curry - we don't know what this is because my friend just asked for their hottest curry. Wasn't send-all-your-senses into sniffling mode, but it contained some of the freshest and perfectly cooked zucchini ever. Usually people get zucchini very wrong and it becomes soggy and watery which is why most people hate the vegetable. The curry itself builds up to a gentle spice, but not overly chilli. The density of the curry is an authentic Thai one - not too thick, and not
too watery (as some restaurants can get it wrong, so when it comes out you think you ordered a broth soup).

In a nutshell this is a fantastic place. The staff are very courteous and efficient, don't let the outside/interior fool you (as it nearly did me). Thumbs up!!!

Bird Cow Fish

2009-09-13T12:00:00.001+10:00

Address: 500 Crown St, Surry Hills NSW 2010
Tel: (02) 9380 4090
Web: www.birdcowfish.com.au

I really love this cafe/restaurant but I do highly recommend booking for a table in advance (although who books for breakfast) to avoid having the catty waiters turn their nose up at the door.

Pictured below is the 'Poached eggs with grilled Bangalow ham, Montpellier butter & Sonoma
sourdough toast'.

Bacon – free range, not as salty, lean, not too dry, stringier in texture – a lot to do with cooking style, suspect it might have been baked.

Bread – buttery, oily, with a pesto/drier herb spread and cheesy flavour , perfect density for that brunch meal!

Croque Monsieur (Baked ham & cheese sandwich) – ham, lightly smoked flavour with the addition of mustard which is a nice twist.

Food takes a little while to come out, however the chefs' use choice ingredients and you can be sure the food is cooked with love.

3 Hippos Thai & Lao Restaurant

2009-09-05T23:00:00.002+10:00

Shop 3/219 Canley Vale Rd, Canley Heights NSW 2166
Tel: (02) 9755 4688
Open 7 days, 11am-late

How I would have loved to have this place near work - a great
destination for a tasty, small portion-sized cheap lunch. I came here on
a Saturday night at about 9pm-10pm and they were still serving food.

Under the 'Specialties' tried the 'Tiger Tears' (grilled beef): the
waitress did warn us there was no fat on this (the butcher supplied her
with lean scotch fillet) but I thought it would be a blessing in
disguise - it wasn't. The dish needs more fat, preferably to be dripping
in its own oil in order to maximise the flavours and herbs/spices used.
It is served with a fish/sweet/sour but savoury dipping sauce which
rescued the dish, however in its 'no fat' form is quite a healthy
alternative.

Pad Kimao - rice noodles with really chilli hot, peppery flavour,
heightened by a special mint leaf derivative. Very tasty and adequate
portion size. Love it!

Kim Chi Grandma

2009-09-03T22:00:00.001+10:00

Address: 125 Koornang Rd, Carnegie 3163 VIC
Phone: (03) 9569 2399

Goon – mahn – Doo (Panfried Dumpling): strong shallot flavour, oil glazed but vey fresh

Tak-Bulgogi (marinated chicken): juicy, mildly spicy pieces of chicken in a generous serve. Best rendition of this dish I have had.

Yuk-gae-jang (hot & spicy beef soup): a bit bland, spice builds up, beef is tender texture but the flavour was just lacking.

Amigos

2009-08-24T23:00:00.002+10:00

Address: 92B Acland Street, St Kilda VIC 3182

Ph: (03) 9534 3322

Website: www.amigos.com.au

Opening hours

Sun-Thurs: 11.30am to Midnight

Fri-Sat: 11.30am to 1am

Pretty random for a Monday night at 10pm – decided to have dinner and this was the only place still serving meals after 9pm on Acland St, St Kilda (Melbourne).

We expected hairs in our food and poor service – but in fact received the opposite. I think we received better service because we were the only people there – 11pm dining for the win!

The menu is a very traditional Mexican fanfare – tacos, enchiladas, burritos and variations of the previously mentioned. I’m not a huge drinker but there’s several kinds of tequila and mixed drinks to sample.

Finally settled on the Fajitas – a do-it-yourself kit which is fun and allows you to sample each of the flavours individually, or together. The side plate consists of: soft rice& flour tortilla wraps (x3), shredded crisp lettuce topped with guacamole, mashed kidney bean “dip” & Mexican rice.

All of these came out fresh & independent (I point this out because some dodgy Mexican places will keep their condiments too close together which ruins the flavours). The main dish was a sizzling meat platter with a tomato-based sauce & a combination of beef strips, chicken & prawns. A very fresh, healthy & hearty serving of food.

Garage Cafe

2009-08-12T23:00:00.003+10:00

Address: 221 Berkeley St, Carlton VIC 3053
Tel: (03) 9349 5000
Fax: (03) 9349 1553
Website: www.garagecafe.com.au

Trading Hours:
Mon- Fri 12pm to 10pm
Sat 5pm-10pm
Sunday Closed

Walking or driving by this quiet street you would never have guessed hidden inside this old warehouse is a cafe/restaurant where car enthusiasts hang out.

It has a really warm, welcoming feel to it - the staff are courteous and the owner a cheery, happy fella.

They serve Robert Timms coffee - which I have honestly not seen since about 1997 nor knew they served in a non-instant form. It probably explains why I am up at this hour typing this blog now.

On to the food - their speciality is "true taste of Indonesian Cuisine". I believe them because the dishes are simple, pungent & prepared quite quickly like a homestyle meal.

I had the Garage cafe "Full Penyet" (pictured below): "Steamed rice served with fried chicken, meatballs, soybean, tofu & boiled egg with cabbage, tomato & cucumber served on a cold stone".

Above: On closer inspection - as you can see most of it is battered & deep fried. Chicken is great, meatballs a bit sinew-y, I ate something with curry in it which was nice - but the secret is the sambal sauce - do not be afraid to dip your fry-up in there! It is quite spicy (will cause nose to dribble), and good complimented with a squeeze of a thicker oyster sauce-consistency Indonesian version of Soy Sauce (provided as condiment). Mix the Indo soy & Sambal chilli & viola!

Below: Pecel Komplit - "steamed rice served with fried chicken, soybean, tofu, steamed vegetables, cucumber topped with spicy peanut sauce & prawn crackers". Another mixed plate variation, but this probably doesn't require any additional condiments because the sauce served with it is ample flavour.

I really enjoyed the relaxed vibe of this place, always longed to mix engines with food so this might be it! Thursday nights are the day to be seen, but there is always something happening, whereby some car club will make it their weekly/monthly/annual meet spot.

Wabi Sabi (Japanese)

2009-08-11T21:00:00.004+10:00

Address: 17 Wellington St, St Kilda VIC 3182
Tel: (03) 9529 8505
Website: www.wabisabi.net.au

An ornately decorated modern Japanese dining experience.

During the week, it is more economical to sample their signature dishes for a cheaper price by getting the Weekday set menu which is $25.00.

Entrée:

Edmame bean – a hairy green bean, not to be eaten whole but to carefully suck the individual beans out of the shell. Lightly dusted with thick salt granules to taste.

Spicy Squid (pictured below) – Found this absolutely delightful, it had a powdery light batter sprinkled with a red spice (probably paprika) to give it a nice spice. Delicate, light & tasty.

Lightly scorched sushi – Not usually a fan of this “meat on rectangular block of rice” (I’m sure the sushi style has a name but I am not cultured enough to know it), but this receives a double thumbs up. Literally melt in your mouth ocean trout!

Croquette – A slice of lotus root (similar to radish, but better tasting & absorbs flavours better), coated in a crispy, flaky batter.

Agedashi Tofu with shiitake mushroom sauce (pictured below) – a generous serving of two pieces of fried tofu in a rich, stirfy sauce with capisum.

Main: Teriyaki chicken rice – very mild teriyaki & light soy flavour, almost watery even. Not one of the tastiest teriyaki chicken dishes I have sampled – catered to a western market (unfortunately I have to liken it to a diluted version of “chicken tonight” stirfry-in-a-jar). Rice was a sticky, ‘al dente’ texture though, nice.

Also ordered green tea icecream separately to finish the evening off – they have same great sounding fusion desserts on offer e.g. green tea cheesecake, red bean icecream served with chocolate cake etc.

Definitely a repeat purchase for their delicately served entrée/tapas menu!

Council House 2 (Bar)

2009-08-10T20:01:00.007+10:00

Address: 1/240 Little Collins St, Melbourne CBD VIC
Tel: (03) 9639 7778

Opening Hours: Mon-Fri 7:30am till late, Sat 9:30am till late

Council House 2 is neatly tucked away bar serving small meals in the heart of Melbourne CBD.

On this occasion I went there with a bunch of work colleagues for an early 5:30pm dinner (have become a convert of early weeknight dinners where you can actually get service), and we shared a few of their 'small dishes' - equivalent to your Spanish version of Tapas.

Below: Veal croquettes with house mustard - this was my favourite of them all - tender, shredded flakes of veal complimented with a wasabi-esque mustard in a golden melt-in-your-mouth batter.

Below: House bread with dips - softly baked Turkish bread lightly drizzled in oil with an assortment of eggplant, pumpkin & spinach/yoghurt dip. These dips tasted quite organic with subtle flavours, the eggplant with a strong bitter flavour (I think they left skin on), pumpkin was quite sweet and reminiscent of sweet potato, yoghurt & spinach was quite different with slivers of spinach floating in a light yoghurty sauce.

Above: Cauliflower fritters with cinnamon? - Can't say I could really taste the cinnamon, but the cauliflower was fresh and cooked to a perfect firm, steamed texture (even though it was covered in batter & fried).

Below: Salt & Pepper Calamari with Green Harissa - calamari was fried in a dark bread crumb, nothing too out of the ordinary and definitely better with more lemon juice to bring out the flavours, green harissa nothing but a fancier word for pesto which I believed to be a bit too strong & heavy to compliment the calamari.

Below: Pork belly with apple cider & Salsa verde - Pork belly was the greatly anticipated dish for the evening as it was recommended to us. Perfect texture - soft, and reminiscent of the meat of a Chinese BBQ suckling pig - more meat than fat which means you can saviour every last morsel. Truly believe the 'green harissa' and 'salsa verde' is the same thing, except it complimented the pork a lot better than it did the calamari.

Above: Chicken Bisteeya with pickled carrot - this is a samosa-esque pastry with a tender savoury chicken filling. Pastry is inbetween a puff pastry & fried item with a crunchy & crispy texture. Pickled carrot is more like a garnish, but gives the dish a tangy, sour twist.

Below: Crushed potato, Buxton caviar & crab - a fluffy, nice fusion of textures, potato which is semi-mashed and partly chopped. Fishy smell & taste which I was slightly deterred by, and I always prefer a sweeter crabmeat taste which this seems to lack.

All in all, a very nice inner city cosy bar/restaurant. I really enjoyed the relaxed vibe there, but it was also a Monday night at 5:30pm so not many other people in the building so the wait staff were friendly & attentive. Great for a meal that's not really a meal!

ACCA Caffeine

2009-08-07T12:28:00.001+10:00

Address: 111 Sturt St, Southbank VIC 3006 (part of ACCA museum)
Tel: (03) 9697 9999

The name of this coffee stall sounds like a dangerous energy drink or some sort of drug, but its philosophy is anything but.

The underlying theme is organic, fair trade, served with your choice of vitasoy or this wierd imported Japanese soy milk at a premium cost (which is a very distinct flavour apparently).

The coffee is a good, strong grade - happily sipped away at a Mocha without adding any sugar or additional cover-ups because the taste is savourable.

A good buy for the area - $5.50 gets you a decadent muffin plus coffee - the muffins are a sensible size, spongey, fresh and not too sweet.

Ramen Ya

2009-08-04T13:00:00.001+10:00

Address: Shop 25G Melbourne GPO, 350 Bourke St, Melbourne VIC 3000
Tel: (03) 9654 5838
Website: www.ramenya.com.au

This was rated (perhaps self-rated) as the best ramen in Melbourne, Victoria. I tried Ajisen and I really hate comparing them but yes, compared to Ajisen the nearest competition, Ramen Ya wins hands down.

I don't remember what this dish is called but their menu consists of about 10 items including the bento boxes, and this was the speciality ramen - you can see seaweed, egg, some vegies, bamboo shoot and those colourful fish/tofu swirls. The soup was a pork-based, with real ramen and thinly sliced pork (belly?) which almost melted in your mouth. Not bad for a $10 feed...

They also have gimmicky imported drinks from Japan which are novelty.

Warning: do not go during obscure hours (or too late towards the end of the day because you could be met with disappointment of sold-out ramen).

Zanetti Cafe Bar & Restaurant

2009-08-03T23:34:00.002+10:00

Address: 132 Upper Heidelberg Rd, Ivanhoe VIC 3070
Tel: (03) 9499 1642
Website: www.zanetti.com.au

Came here primarily for coffee & after-dinner sinfulness, but they do serve breakast, lunch & dinner.

Have to comment on this Mars Bar Cake pictured below: a mixture of decadent chocolate with mousse, chocolate curls to give added texture with what tasted like caramel infused in the mousse with a slight tinge of liqueur. Absoultely amazing now a cake can emulate a chocolate bar!

Woodfire Cafe Pizzeria

2009-08-03T21:45:00.000+10:00

Address: 91 Upper Heidelberg Rd, Ivanhoe VIC 3079
Tel: (03) 9497 3255

I had the Primevera Pizza here - cooked tuna, capsicum, pesto, cheese & herbs - an unlikely combination (tuna in pizza, yes I know) but it worked a gem!

A really good combination of flavours, fresh ingredients which all fused together magically without leaving that greasy feeling of a marinara pizza.

Thumbs up to Melbourne so far for knowing how to do a good pizza!

Vegie Hut (Vegetarian Restaurant)

2009-08-02T13:52:00.002+10:00

Address: 984 Whitehorse Rd, Box Hill, VIC 3128
Tel: (03) 9898 2287

Open 6 days, closed on Tuesdays
Mon - Sun: 12pm to 3pm for lunch, 5:30pm to 10pm for dinner

Website: www.vegiehut.com.au

This is officially my favourite vegetarian restaurant - I actually don't think I need to eat meat anymore because the chef is THAT good with sauces, spices & balancing flavours so dishes are exciting and gastronomically stimulating!

Below: I ordered the mee goreng - standard hokkien noodle with chilli sauce and stirfry combined - NOT. It sure looks the part, but the flavour is a little different (slighty citrus/tangy because pineapple has been used) and denser, a very impressive improvement on its meat counterpart. Absoultely divine...

Above: Laksa with tofu & vegies

Below: Roti Chanai - a stretchy pastry with curry dipping sauce

Below: Fried riceI am in love with this place - thoughtfully decorated with Eastern philosophy scattered throughout the interior, a really warm & homely feel. It's not the easiest place to get to, but the foodgasm is worth it, and the prices are also a selling point (under $10 for a lunch with drink!)

One of my top 3 recommended restaurants in Melbourne!

Cobblestone Lane

2009-07-18T23:00:00.001+10:00

2/173-179 George St, Bathurst NSW 2795
Tel: (02) 6331 2202
Website: www. cobblestonelane.com.au

This restaurant has won a large assortment of awards, featured in newspapers and food critics regularly rave on about it.

Entrée:

Trunkey pork belly with caramelised cyder, celeriac, apple & cranberry strudel (pictured below) – sweet, tangy savoury punch of flavour, slice of roast pork lines the bottom topped with pastry filled with caramelised capisicum with roma herb running through it.

Wood smoked ocean trout, avocado, grapefruit & horseradish cream – rare with avocado salsa lined with citrus fruit pieces & cream cheese. Very average, they should have mentioned the trout was not cooked and limited to serving this in summer (not the arctic months of winter which reputedly snow in Bathurst).

Main:

Roasted Beef fillet, field mushrooms & red wine jus (pictured below)– medium thick steak done well, perfect potato mash with magical butter (see below description); mushroom wine ‘jus’ reminiscent of vegemite-tinged moo jus.

Pan fried Jew fish, creamed leek, artichokes & Mediterranean salsa – good texture, firm & not flaky, a good piece of fish cooked well with a slightly peppery flavour

Mixed Leaf Salad with Champagne dressing – Champagne gave the leaves a spicy flavour and does go straight to the head for someone who does not drink like myself. Refreshing & different, but not my preference.

We received a complimentary walnut dessert – light fruity flavour with exciting texture and crunchy seeds. Reminds me of a good ol’ walnut & prune log slice I used to enjoy.

Coffee: really strong, bitter flavour with pleasant lingering aftertaste – don’t need buckets of sugar or syrup to cover the bean flavour means it is a high grade of coffee. Thumbs up!

After all this, I have to say the most memorable thing was the butter served with the complimentary bread – it had a fluffy, creamy texture which was in between the butter used Vietnamese pork rolls (more jelly like) and buttered popcorn. Aftertaste – heavenly.

Bollywood Masala

2009-07-18T21:00:00.003+10:00

Address: 69/12 Challis St, Dickson ACT
Tel: (02) 6257 7333
Website: www.bollywoodmasala.com.au

Below: Entree platter for 2 (non-vege) - an assortment of fish, chicken, beef, lamb cooked in a tandoor oven. The white pieces of chicken you see were extremely tender and carried a strong smoky flavour. The lamb cutlets best absorbed the tandoor flavour & spice.

Above: Green hiriyani "spinach naan" - the spinach flavour was undetectable, in fact it tasted the same as plain naan bread, just with a green dye.

Below: Beef Vindaloo - seedy (as in, small granules) texture and very spicy

Above: Chicken Masala - more like a stirfy with vegies than a curry persay, lighter & tasty with a tomato based tang.

Below: Biriyani - savoury, not too oily, flavoursome, the lamb meat not too interruptive and overpowering in this dish.

I quite enjoyed my meal here -it is not particularly cheap but the food is a good standard and I haven't been let down as such. Some really good, interesting & potent flavours here.

Benjarong Thai Restaurant

2009-07-17T23:00:00.001+10:00

Address: 129 George St, Bathurst NSW 2795

Tel: (02) 6331 3627

Trading Hours

Lunch: Tue – Fri 11:30am to 2:30pm

Dinner: Tue – Sun 5:30pm to 10:00pm

A simple, casual dining experience with a setting of quilted electric blue pleather chairs which one cannot look away at.

Pad Thai Noodles (pictured below) – this was absolutely delightful, ranks #2 after my favourite Drunken Noodles at Pent Thai. Fragrant, tasty and not to heavy with fresh vegetables and a nice heat to it.

Duck Curry – creamy, but not heavy like an Indian curry. Peas are a cute addition, and it lives up to its 2 out of 3 chilli rating – packs a nice spicy punch.

Sizzling Beef – smoky flavour and served on a sizzling hot plate. Cooked in almost like a liquid pepper sauce, with a strange musky vegetable taste created by celery & bamboo shoots. Beef was a little tough, but otherwise a very good flavour.

Would definitely come back here for an inexpensive, tasty meal.

Poachers Pantry

2009-07-12T12:03:00.000+10:00

Smokehouse Cafe
Address: Nanima Rd, Hall NSW
Tel: (02) 6230 2487
Website: www.poacherspantry.com.au

Trading hours: Friday, Saturday, Sunday & Public Holidays 10am-5pm

Tasting & sales: 10am-5pm daily

Poachers Pantry is an instutition for those residing in the ACT or nearby surrounds. Originally a smokehouse selling deli meats, it is located within a farm property.

On this occasion, a meat platter was ordered (there really isn't much choice - meat or seafood) which contained a selection of cold meats, some dips & relish accompanied by bread and lavosh bread.

Chicken - heavily smoked flavour with a hint of spice which is quite powerful (my favourite, light and would be great in sandwiches)

Kangaroo proscuitto - very strong flavour, tends to absorb the smoked flavour in a salty way (must try especially if you are bringing tourist friends) and the meat is quite tought & chewy

Pork/ham - lightly smoked flavour reminscent of a side dish

Sausages - not a fan of these, very strong 'gamey' flavour, but nothing a bit of dip can't cover up.

3 Dips - Eggplant with garlic, yoghurt, radish. These vary according to season I think - the radish one was even had a tinge of wasabi tang.

Relish - Sweet gherkin with lots of flavour and a sharp peppery spice kick to it.

Sundried tomato relish - my favourite relish, a perfect balance of flavour and particularly great with the lavosh bread

Vine leaves stuffed with rice - these were delightful and even moreso with the garlic dip - the vineleaves had a tangy & sour flavour to them which was nicely offset by the savoury flavour of the dip.

As you can see, a wide-ranging assortment of bits & pieces to try and mix/match flavours to suit your taste. I am also told the seafood platter is highly regarded.

Remember to phone ahead to book a table to avoid disappointment because they have been notorious for turning those away who do not have reservations - even if you have travelled halfway across the state to get there.

Belluci’s

2009-06-28T14:00:00.001+10:00

Address: Cnr Cape & Woolley Sts Dickson ACT 2602
Phone: (02) 6257 7788
Website: http://www.sub-urban.com.au

By night it is Sub-Urban nightclub/bar, by day it is Belluci’s Italian Restaurant. Really making use of their rent here, I was surprised what a family restaurant it was during the day.

Belluci’s Special (Pizza, pictured below): smoked chicken, bacon, avocado, spanish onion and tangy cesare dressing. A great all-round chicken pizza, would definitely come back for this – flavours all fuse together in a harmonious manner, absolutely heavenly.

Fettucine con Pollo (pictured below): chicken, bacon, onion, capsicum and mushroom in a white wine cream sauce

Banana Leaf Restaurant & Cafe

2009-06-25T22:00:00.005+10:00

Address: 240/250 GIO Building City Walk, Canberra City ACT 2601
Tel: (02) 6248 5522
Website: www.bananaleafrestaurant.com.au

Definitely up there in my top 3 Canberra restaurants – this is justified by the array of restaurant awards they have won, and by getting big ticks for flavour, ambience, service & presentation.

Lomprisht (pictured above) - “Basmati rice with a fragrant combination of chicken, fish fricadel and vegetable curries wrapped in banana leaves and baked to enhance the rich flavours of this traditional Dutch inspired meal. Served with condiments, sambol and mild curry sauce.”

Sri Lankan Style Rice and curry – “Traditional rice and curry from Sri Lanka is like being served a ‘buffet’ on a plate. Steamed rice with an assortment of black and white curries, sambol, chutney and pappadam where colour, fragrance and taste come together in perfect harmony.”

I really can’t put it better than the menu has, but it is exactly all those things and lives up to expectations. Sri Lankan is a touch lighter than traditional Indian meals, utilising more dry spices rather than relying on oils & fats to give the meal flavour.