Hipster Doofi

Hey guys! It has been over a year since I've posted and I'm sorry if you have checked back expecting something entertaining/interesting here.

I have been doing my part for society, stuffing my face where possible and just embracing everything that life has to offer.

This year I learned that a few of my loved ones (and new friends) developed health problems that significantly limited the type of food they could eat - Celiac disease, an allergy to 'toxins' in the air, and a horrible disease where water was being coughed out of the lungs. This is had me thinking, and I became much more appreciative of the things that I could eat - no nut allergies, intolerance to yeast products or seafood (I think).

We all obsess over our weight, but don't for a moment take for granted your health. We only get one body - so look after it, you get out what you put in.

On another note, over the past couple of years, much to my dismay, food blogging has become 'cool' and every 2nd person is suddenly bringing an entourage of DSLR cameras to every known food establishment and sharing with the world their views via a variety of social media which has become more accessible with the growth of smart phone usage.

In light of sparing the world form ANOTHER food blog, I am releasing all my post drafts I never went back to edit, and am cleaning out my drawer of business cards to make sure all the ones worth keeping are listed here with my recollections of what I ate there for the benefit (or detriment) of the general public.

At this time, I will also be relocating from my base in Canberra to the big bad world that it is - Sydney.

The world needs less talk, and more action :)

Brodburger Canberra

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

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

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)

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)

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

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.