to taste is divine

azafran

2012-01-30T15:12:00.003+11:00

wondering down crown street in surry hills looking for a mid week meal, this canvas of a bull caught my eye and immediately helped me decided that azafran was our choice for dinner. NB: this particular bull image reminds me of the time spent in spain and how totally blown away i was by every taste, sight and sound. moving right along, it is a intimate space with a balanced menu to match. it was quiet when we arrived but no sooner than we finished our meal, it was a hive of activity, and the sangria is not bad either.

i was keen to try the fried zucchini flowers stuffed with roasted sweet corn, ricotta and fetta cheese topped with romesco sauce. presentation was great and serving size was ample yet it was missing that something something. the romesco sauce really picks up this dish as the stuffing lets it down.

slow roasted pork belly, pork shoulder croquettes, carrot and apple purée, with spanish sherry reduction was the highlight of the meal. the croquettes even more so. pulling them apart you are presented with delicate strands of tender shoulder, and the reduction adds that touch of sweetness which was very delicious.

tortilla with goat cheese, caramelized onion, asparagus and black olives dressing was average. cant go wrong when you add goats cheese!

grilled black angus sirloin served with warm potato salad and snow peas tipped me over the edge. the sirloin was cooked to perfection with just enough pink to ensure this cut of meat remained tender.

great little find indeed and certainly one that will be open to further exploration.

Nawaz Flavour of Indian, Glebe

2012-01-12T10:27:00.000+11:00

last minute dinner choices can either be a hit or miss. as we travelled through glebe we stumbled upon nawaz flavour of india. indian is always a gamble and usually hard to divert from your beloved regular, but we were feeling adventurous.

the moment you walk into the restaurant you are bombarded with the smell of indian spices. so much so that by the time we finished our meal, our clothes smelt like a spice house. the delicate sounds of indian music played in the background as a flurry of waitresses ushered us through a nearly empty restaurant to our table. a glass of wine, some water and the menus later, we ordered our meal and hoped for the best.

we started off with the aloo chop (above) which is a chickpea and potato pattie with yoghurt sauce. usually, the first dish sets the mood for the rest of your dining experience so i was a little hesitant to dig into the pattie, but, once i decided to take the plunge, i was well rewarded. light and fluffy, these patties had a chunky texture with the potato just elegantly enough. the yoghurt and tamarind sauce is so fantastic and really makes the dish otherwise it would have been bland.

next was the test of all test, the traditional dish of chicken butter marsala. the chicken was cooked in the tandoor oven and had that rich redness embedded in the flesh. the masala was, was sweet as very pleasant aromas.

the malai kofta is one of my favourite indian dishes and so i just had to give it a try, was surprisingly good. the dumplings of cottage cheese float in a cashew marsala was rich yet not overdoing it.

an indian meal is not complete without nann bread to help soak up the masala sauce. we had a traditional plan nann and the pershwani nann which is filled with almonds, coconut and saltanas......so great.

the service was attentive and we didnt wait long for the food - that could be becasue there where so few of us dining - but overall our experience was well worth the risk and if we find outselfs craving indian in glebe we know where to head to.

flashback 2011

2011-12-29T15:57:00.000+11:00

as 2011 draws to a close its time to reflect on all those wonderful food experiences which captivated my mind and body this year. i've been blessed to have eaten some wonderful meals, and some not so wonderful, but all in all 2011 certainly showed itself to be a bumper year in food.

so here, for the final time this year, i present to you my personal favourites:

foie gras ravioli at metis, bali

the tunisian pita at sabbaba

arancini at north bondi italian

fresh fig, pancetta, gorgonzola, tomato pizza at hugo's bar pizza

banana flower salad at prasits

ama mizu at tokonoma

soft shell crab at tokonoma

fried goats cheese balls with onion jam at the victoria room

wood fired suckling pig at porteno

pork belly baklava at perama

tyropita on the island of skiathos in greece

porn star in athens

stone fruit roasted with home cured pancetta @ 2011 taste of sydney from the kitchen of dank street depot

chambord and all the possible mixes

see you all on the other side of 2012 with many more food experiences to share together

culinary bali 2011

2011-12-19T10:52:00.000+11:00

familiar smiles; that ever so excitable resort lobby; the sound of the sea; the 3 second swim to the pool bar; and the drives late at night to some of the best places that i've ever had the pleasure of dining at in the world....this is bali. for some its all about cheap and nasty, but for me its about fine food, cocktails and days spent by the pool flicking through magazines and taking in the golden smiles of the locals.

our recent trip was in honour of my birthday. we celebrated like rock stars; we ate like kings and queens, and dance in unexpected monsoonal downpours. it was fabulous!

so here, i present to you highlights of the festivities of a culinary explosion.

sarong we were treated to cuisine which spans across asia and combines these very distinct flavours into one grand menu.

this cocktail known as 'porn star' - vodka passion fruit vanilla champagne - struck a cord with us as we usually enjoy this beverage while holidaying in greece (we've never seen it served anywhere else). there was no hesitation...we took up the opportunity to try it and check out the balinese version and were pleasurably surprised. same but different, we especially loved the sorbet served up in a spoon.

the kung pao chicken with capsicum cashew nuts shichuan peppers and dried chili was pure chili delight.

we couldn't go passed the soft shell crab with green mango, mint, shallots, crushed peanuts, tamarind and chili dressing. the mango salad was elegant regardless of the heat as the crab melted in your mouth.

further down in seminyak, we experienced another level of food of pure astonishment and left me completely spellbound and speechless. dining at metis was the ultimate on this trip.

the foie gras ravioli in black truffle sauce could not been any more remarkable. sure, we've all had foie gras, but not like this. the delicate ravioli encased whole pieces of the liver and they floated in a broth enriched with truffles...my sensors were on overdrive.

the moulard duck leg confit, sauteed potatoes, curly endive salad with a black pepper sauce could not have illustrated the characteristic of great french cooking any better.

dessert, oh yes, that very special time of the meal when you yearn for something sweet yet are sad that the meal is drawing to an end. this salted butter caramel millefeuille was a great close to a more than perfect meal.

moving right along......we headed to finn's beach club for the day and enjoyed food and beverages in the beach hut. the chili martini delivered just the right amount of heat for a warm day.

we celebrated hard at ku de ta and as the thunder storm settled in, we too settled in to some great tunes and serious cocktails.

got to love a brazilian cooler or two or three

can not miss...and i say this will every bit of my being, the crispy soft shell crab salad. it was served with pork belly, cucumber, cashew, pomelo, and borneo honey and it was sensational.

the slow roasted 'brick' lamb shoulder with potato fennel and rosemary galette, shallots, garlic greens and tomato relish is pure wholesome food.

and just for some random shots of really good food along the way....

lobster salad

mud crab in black bean sauce

and a good old club sandwich by the pool

truly i say to you, that bali has for the many years i've had the pleasure of visiting its shores, surprised and excited me with such remarkable foodie experiences. its the best of all worlds here....

parea greek tavern

2011-12-04T12:59:00.000+11:00

parea in greek means the coming together of friends over a meal to discuss life, and its very many surprises. this greek tavern is right at home in its diverse location at kogarah.

a well appointed space, with plenty of seating for large groups, a bar and an open kitchen, we are escorted to our table and handed a menu. not long into our evening, 20 minutes to be exact, the restaurant was near capacity which was a welcome surprise. it caters well for large groups and also offers take away for those that want to pick up something on the way home from work.

the menu is very small and so we settled on the set menu of various mezze and some lamb.

dips served with pita bread - taramasalata, tzatziki, humous, and olive - was ok yet the pita bread lacked the spunk and sweetness that we are so familiar with.

greek salad was what a greek salad should be, very greek and very feta!

cant go wrong with the grilled haloumi with plenty of lemon juice.

the grilled octopus was tender as the lemon and olive oil dressing added true authentic flavours to the dish.

the secret to a good greek taverna/restaurant is in the tyropita or spanakopita. here the spanakopita was very average indeed (no tyropita on the menu) they make it with rice - which i've been told is very cyprian - yet not alot of flavour so disappointingly it was left behind.

the calamari was clearly not fresh....had a typical frozen feel on the palette and not very appetising.

the souvlakia of lamb, chicken and pork were all tender yet the lamb off the spit was overdone and really had to chew.

one thing is for sure, greek's are very hospitable and know how to make you feel right at home even if the food at times was a little just under par. but overall, everyone dining that night had a smile on their face and the staff were great. I will be going back, next to try the gyro!

erciyes turkish

2011-10-18T15:31:00.000+11:00

when i think of turkish food i think of wonderful dips and exceptional turkish bread. and lets not forget the folded pizzas or pide as they are known, kebabs and lemony syrup desserts.

erciyes restaurant (named after the snowy peak in the central anatolian plateau, which is also an extinct volcano) in surry hills, was the destination of choice. we dined on some great turkish fare and is a personal favourite for authentic turkish food.

we started our meal with the mixed dip plate which is made up of homus, babagonush, cacik (cucumber, garlic, mint and yogurt), beetroot, carrot, spinach, parsley, and chilli. a basket of freshly baked turkish bread really set the mood for some serious eating.

next was the vegetarian pide filled with potato, onion, spinach and cheese. this was unfortunately a little bland. i was expecting the potato to be in thin slices rather than chunky mash.

from the kebabs range the iskender kebab is one of my favourites. the iskender is layers of beef on chopped up turkish bread, with yogurt, garlic and traditional iskender sauce and is sooo fantastic.

and to finish off we had the coconut semolina (semolina, coconut, vanilla soaked in lemon syrup) and the tulumba (fried yogurt, flour and egg mixture, soaked in lemon syrup) which was devoured in no time!

mille vini

2011-10-18T15:29:00.000+11:00

walk into this surry hills wine bar and you'll be assured that somewhere amongst the rack of wines, one will be your drinking partner for the evening. and knowing that this wine bar is an extension of the overly successful pizza e birra further down the road, made it easy to get excited about. yes, this place has the looks, appeal, hype and sophistication even if it the noise level at time is difficult to handle.

it seems so obvious...wait staff direct from italy did add to the dining experience yet the language barrier caused problems, especially when discussing the menu. nice touch that's certain, but is it necessary?

for starters i ordered the rotoli di coniglio; deboned rabbit stuffed with black truffle and chicken mince with crushed potato, goats cheese and mushroom terrine. i'm always up for rabbit when on a menu, when prepared well it has great texture and taste. unfortunately it feel short on both texture and taste, but it looked good. the terrine saved the day with the wow flavour of goats cheese just scrapping it across the line.

next, the calamari ripieni (stuffed with prawns, calamari, ricotta and basil) was, well, how can i put this nicely, not very nice at all. not only was it cold when served, but the calamari was not tender - I could have done with a meat knife to cut through it. it was very disappointing indeed.

we skipped on the dessert as our food experience was less than desirable, and the noise level at that stage had reach unbearable, so a quick get away was on our minds. I will say that the set up and decor oozed appeal and trapped us into a false sense of 'the food is going to be great' here type of feeling. its upsetting when your experience alters, especially knowing that you're spoilt for better places and food in sydney.

Dank Street Depot

2011-10-17T15:14:00.002+11:00

starting my morning with a coffee is a key weekend ritual. here at danks street depot large lattes come in bowls, indeed french and very appreciated.

we shared the poached pears with thick yoghurt and candid walnuts - a perfect pre-breakfast starter with a slight hint of vanilla bean throughout.

creamed eggs with truffle oil, roasted field mushroom, herbed tomato and sourdough toast - loved the elegance of the egg and the light aroma and flavour of truffle oil. the mushroom and tomato missed out on consumption as it didnt really offer much to the dish.

relaxed, welcoming, and prompt service is great to receive on very busy morning. love a kitchen that know exactly what they are doing, well done guys.

berta

2011-10-04T08:55:00.000+11:00

caught between darlinghurst and the city of sydney in a one way street, this unassuming location hides a gem. you can easily miss it, like it never existed. no distinct signage other than the blue vinyl lettering on the glass door, berta blends into its existing scape of loading docks, office buildings and residential towers without a hitch.

heading down a long corridor of polished concrete floors, the sound of clanging from the kitchen greet us, and just a little further we are welcomed by the sound of buzzing conversation. its noisy, real noisy as discussion circumnavigates the small dining room. the bar come open kitchen come dining fit well into the small space. purposefully set up for intimate occasions, with the largest group being 5 persons, we are seated at our not so squeeze table and settle into the wine list as we review the blackboard showing off the kitchens mastery.

we agree on a local sicilian red that was distinctly lighter than our good aussie reds.

promoting a shared eating experience, the small dishes are ample and exciting and so with haste we get down to the business of eating!

cauliflower fontina crocchetta are light with just enough fontina cheese through them. could have easily had more, to share ofcourse.

squid ink agnolotti with beetroot had a great broth, delicate pasta, and perfectly cooked squid.

the pork belly with fennel mandarin salad had great flavours and crispy skin however it was a little too fatty for my personal taste.

pannacotta (with marscapone style italian cheese) with thyme brittle was amazing.

berta surprised me in so many ways. not only from a sensory perspective but also dishes were simply prepared without too much hooohaaa around them, allowing the ingredients to do all the talking. atmosphere was pleseant - not taking into account the conversation levels - and wait staff attentive, giving rise to the well coordinated kitchen.

bar adyar

2011-09-29T12:24:00.001+10:00

you could miss bar adyar and not know that it was there. the corridor leading away from the coffee bar - 484 kent street, sydney - is lined with wooden tables and chairs. the blackboard menu highlights a few specials, and the table menu is short and sweet.

bar adyar is vegetarian so don't come expecting a meat lovers dream. the meals here are healthy and packed with flavour, sometimes missed in the cuisine.

the falafel salad with hommus and spanish onion was fantastic and not at all shy with the hommus either.

the pumpkin and zucchini frittata was light, fluffy and well flavoured as a good frittata should be.

soup of the day was tomato and lentil. perfect dish to help keep warm during the current cold snap that sydney is in the middle of. rich and filled with fresh herbs, that dollop of sour cream made it that extra special.

the bbq asparagus and mozzarella tortilla was generously packed with all things good.

we all enjoyed our meals here at bar adyar, and will definitely be heading back here for more.

hugos bar pizza, kings cross

2011-09-16T15:17:00.000+10:00

there is nothing like a midweek dinner at hugos bar pizza at kings cross. one that is consistently good time and time again.

to start we indulged in the polenta chips with gorgonzola and tomato dipping sauce. with a perfect crisp coating and light and fluffy centre, these chips were really really good.

next was indulged in hugos the famous pizza. we had the italian - pork and veal meatballs, shaved parmesan, tomato and oregano salad. was not expecting the meatballs to be so flavoursome, and the richness of the tomato base with the ever popular parmesan was fantastic. a pizza that we'll definitely come back for.

and of course the fig - fresh figs, pancetta, gorgonzola, tomato and basil - which is my personal favourite. not only am i a sucker for figs and will have anything with a fig in it, but the combination of fig and gorgonzola (my two best loves) can not be passed by.

the salad of pear and rocket stock standard and made me feel better as i added 'green' the mix.

and you cant go past the home made trio of gelato to cleans the palette - pistachio, chocolate and vanilla bean. clearly we enjoyed ourselves!

san churro

2011-09-07T15:26:00.000+10:00

chocolateria san churro is a chocolate lovers fantasy. erase all memories of chocolate you've had in the past. trust me when i say that this experience will change how you feel, see, and taste chocolate.

the spanish know a thing or three about chocolate, and this is how it goes..

1. you start off with a classic spanish snack, the churros - spanish style doughnut - with dark couverture chocolate (or your choice of milk or white). there are no rules here...who cares if you've double dipped. use your fingers if you have to, but whatever you do, don't leave any of the chocolate behind.

2. you wash it all down with an azteca hot chocolate - made with couverture chocolate. the heat of chili and the flavours of cinnamon bring you to your knees. its one of the best hot chocolates i've ever had, ever.

3. walk out of san churro feeling "happy" - thanks to all the good compounds found in chocolate - that you've experienced the ultimate chocolate adventure. you immediately head home and destroy all traces of imitation chocolate hidden in your kitchen cupboards and never ever return to your bad ways again.

enjoy!

sabbaba

2011-08-10T12:30:00.002+10:00

for the longest time, i've headed to sabbaba bondi beach for a middle eastern fix. its been a staple of mine for many years now and always enjoyable with the humble falafel earning a warm place in my heart.

the falafel - a common form of street food in the middle east, usually served in a pita with salad and tahini based sauces - is said to have first been made in egypt, then spread throughout the middle east and is considered a national dish of israel. what ever and where ever its origins, this ball of ground chickpeas (or fava beans or even a combo of both) is a winner.

with the opening of sabbaba in newtown, we decided to try out how sabbaba in the inner west gets to making falafel. by its name sake 'its all good' attitude is reflected in its unpretentious food that is packed with amazing flavours. personally, its a cant go wrong sort of meal.

ohhhhh, the pita pockets.....

presentation is key, and even this humble pita pocket looks good wrapped!

the tunisian pita pocket consists of green basil pesto falafel balls, marrakesh salad, eggplant, capsicum, chickpeas, green chilli, sweet potato, tabouli, hummus and babaganoush. nothing more to add to this list of flavour packed ingredients.

my dinning companion kept it simple with the sabbaba pita pocket. substituting falafel with breast chicken, it also included village salad, tabouli (which was omitted), red cabbage, pickles, hummus, tahini, babaganoush and salsa.

living proof of just how good sabbaba falafel are. come and try them!

petersham charcol chicken

2011-07-22T14:04:00.000+10:00

outside of portugal, portuguese style chicken has never tasted as good as it does here in petersham, sydney's very own little portugal. simple, no frill stuff. you walk in and at any time of day there are people lined up for take away.

the option to dine-in is also available but be early or book. walk-ins, as we usually are, take up those few tables that have not been reserved. the service is quick, attentive and the food is always good, predictably good in fact, and the wait staff are full of that welcomed european joy.

the chicken is what pulls the crowds in. it's succulent, packed with flavour. the special chilli sauce adds depth and heat to such a great bird.

the french fries are equally as good....dangerous but oh so good!

you come here for the chicken, but other options are also available such as burgers, salads, baked dishes and there is a menu that also offers other portuguese delights.

head down to 98 new canterbury road, petersham for what will be one great feed!

cloud 9 bar at zanzi bar newtown

2011-06-14T10:20:00.001+10:00

i wasn't sure how to approach this blog as i struggled to find a positive word to say about the food experience here. you know when you try and try to say something nice but there is nothing to say...well this is that occasion. i considered not posting, but that would be wrong of me. with the good also comes the bad and this unfortunately falls in the bad bucket.

cloud 9 bar is the roof top of zanzibar on king street, newtown. we headed there for some tapas and walked out disappointed. how could you go wrong with tapas and a jug of sangria, right? wrong in all ways!

to start, the sangria was like nothing i've taste....it actually wasn't sangria at all. it was a pre mix of something bad and something even worse with soda and a few slices of orange.

starting off with a not so satisfying beverages got me to thinking...would the food be any better? we ordered from the tapas menu...wrong wrong wrong.

the beetroot chips, although a fantastic idea, were soggy with the consistency of plastic. the churizo wasn't of any quality as its fat consistency was higher than the meat. and the chicken wings were edible, just.

the dips were tasteless....even i couldn't figure out what was what on plate other than guessing, not to mention the bread was left out and was hard.

the potato's, well i think they were potato's... old, tasteless, covered in red sauce that did nothing to mask the unappetising flavour. the fried prawns were just plain awful. that is all i can say about that. on the other hand, the calamari was the only decent thing of the lot...and as you can imagine it was the first and last dish that was eaten. the other dishes just sat there, dormant on the dishes they were served on.

sad, but true, not sure why these guys are in the food game? guess there is a demand out there for food that needs very little attention.

Hellenic Club, Sydney

2011-06-10T09:11:00.000+10:00

one night after work a few of us heading to the hellenic club on elizabeth street, sydney for greek meze. i was a little hesitant at first as the last time i was there, many years back, it was totally run down with very little going for it. but to my surprise it has had a face lift, and for the better. the decor has been updated yet still holding on to some of its original hellenic tack.

we ordered a number of mezedes, in the most part to satisfy the non greeks among us.

you just cant go wrong with a greek salad

and its certainly not a greek meal without bread, and olive bread at that

dips such as taramosalata, tsatsiki, and eggplant are always a staple of a meze. i would have liked the portions to have been a little larger, that way there would have been enough tsatsiki for the lamb.

classic fried calamari that is always a crowd pleasure, tender and satisfying.

pastitsio or greek lasagna replaces the flat sheets of pasta with penne pasta. the bechamel has nutmeg which adds other aromatic flavours to the dish.

the lamb with roasted vegetables was so tender it can way from the bone with delicate ease and was so full of flavour.

these pastries are especially made for the club. turkish delight is wrapped in home made short crust pastry and baked and a light dusting of icing sugar.

service was great, and the food came out in a steady pace and the owner came by to ensure that we where happy. next time i'd like to go on a friday or a saturday night for the greek music.

aperitivo

2011-06-08T13:55:00.000+10:00

in true italian tradition, aperitivo ( a ceremony performed just before dinner) is a social affair made up of small-plates of food packed with mediterranean flavours accompanied with light alcoholic beverages. it's seen as a time to relax, socialise and prepare for the evening ahead.

so here we are, in the heart of italian leichhardt at aperitivo to check out these mediterranean flavours so highly prized. and our meal went something like this.....

beetroot gazpacho served with gorgonzola semifreddo - was missing something, oh yeah, salt! and no, the semifreddo, although wonderful, wasn't enough to adjust the flavours of the gazpacho.

woodfired pizza of garlic oil, a touch of tomato and herbs was a nice change to the usual bread.

lamb and chorizo skewers with tomato and basil salsa - the salsa had real flavour to it, and the lamb not half bad either.

calamari filled with ricotta and spinach on a pea puree - found the calamari undercooked and the stuffing of ricotta and spinach lacked seasoning.

twice cooked beef cheek served with chickpea and leek ragu - the cheek was well cooked and had character.

zucchini, fennel and red cabbage dressed with soprafino vinegar and served with pecorino and cocoa - was simple yet well united and the cocoa added that hint of bitterness.

lavender risotto served with crispy skin rock perch - really stood out for most, possibly because the lavender in the rice was a first time for all. it was fragrant and rich and the fish added further structure to the dish.

italian donuts with chocolate dipping sauce - disappointed in these donuts. they were too dense to be anything like a donut.

overall, the service was prompt, decor and atmosphere was comfortable and we did enjoy our meal, but there wasn't a dish that really stood out for me as i had hoped. i'm guessing that the art of aperitivo has a different wow factor in its homeland of italy, but hey, it was ok non the less.

tiramisu

2011-06-03T15:44:00.000+10:00

this italian dessert is a classic 'pick me up' and a crowd pleasure. i finished this tiramisu with whipped cream, adding yet another layer of affluence.

Ingredients

500g mascarpone cheese

4 large eggs

100g of caster sugar

savoiardi biscuits

choice of liqueur

300ml of fresh strong coffee slightly sweetened

unsweetened cocoa powder

1. prepare the coffee and place it in a bowl allow to cool. place liqueur in a separate bowl.

2. place the egg yolks in a bowl with the sugar and beat til it becomes a white creamy consistency.

3. beat the egg whites to a medium peak.

4. add the mascarpone cheese to the egg yolks and sugar mixture, combine thoroughly.

5. add the beaten egg white very slowly, folding it through.

6. dip some of the biscuits into the coffee mixture and line the bottom of a dish.

7. spoon half the mascarpone and egg mixture on the top and sprinkle with coca powder.

8. dip the biscuit into the liqueur and place on top of the layed mascarpone.

9. add more mascarpone and egg mixture and finish covering completely with cocoa powder.

10. refrigerate overnight.

enjoy with an espresso

north bondi italian

2011-05-30T14:52:00.000+10:00

in the mood for italian.......head to north bondi italian. sure its a little on the pretentious side (which is not unusual, and kind of nice); and sure the wait staff are all unusually good looking; and its so noisy that holding a conversation is a hard thing to do. but you get to sit and people watch along one of the most famous beaches in the world, and the food is not half bad either.

there is a no booking policy so unless your first in or show up for a late-ish lunch, you are guaranteed to wait for at a table. sure, its annoying when your hungry, but when you have a beautiful view, great friends and satisfying beverages, time just escapes you.

finally, we are seated at our table and nibble on bread dipped in olive oil as we browse the menu.

first up is the arancini - crumbed spinach risotto balls of magical happiness. the risotto is very moist inside and just so moreish. its a must have each time i come here.

the polpette of veal, pork, mortadella meatballs, with lemon, celery and chive salad was simple. and although the meat ball was dense (i would of expected it a little more light and fluffy) it had a well balanced flavour. not sure about the celery and chive salad, more like a fill in than anything else.

for the first time i tried the lasagne of four cheeses, with sliverbeet and spinach. this was really average if not a little disappointing.

the rigatoni with own berkshire pork sausage, sage, tomato, garlic sauce and chilli was packed with flavour, thanks to the sausage.

and dare i say, the parmesan crumbed lamb brains, spring onions with italian inspired tartare sauce was buttery and delicate, a welcome surprise.

overall, the atmosphere was great with that certain buzz that comes with the location. the food for me was, this time, a hit and miss. you either stick with what you know or risk not enjoying what you've chosen. the lasagne was average, really couldn't taste the four cheeses at all. the meatballs lacked the flavour that you'd expect from the combined veal and pork, although the arancini is always a hit and a favourite.

raspberry macadamia tart

2011-05-24T09:10:00.000+10:00

what makes this tart so special is the combination of raspberries and macadamia, and also that its so simple to make and a sure winner for any occasion.

ingredients

shortcut pastry (home made or store bought)

150g butter

150g sugar

2 eggs

120g almond meal

100g ricotta

300g raspberries (frozen)

25g crushed macadamia nuts

1. preheat over to 150 degrees c. prepare pastry and roll out pastry to fit a greased 10cm x 35cm rectangular tart tin with removable base. blind bake for 25 minutes or until lightly golden. remove baking paper and weights and bake for a further 5 minutes until dry. set aside to cool.

2. in the meantime, cream the butter and sugar with electric mixer. beat in the eggs until combined and stir in almond meal. set aside.

3. crumble the ricotta into the cooled pastry shell evenly.

4. using a spatula, cover the ricotta with the almond cream, and sprinkle the raspberries on top.

5. scatter crushed macadamia chunks evenly over the raspberries.

6. bake in the over for approximately an hour or until golden brown. allow to cool before removing from tin.

serve on its own or with double cream and enjoy!

prasits thai

2011-05-17T14:21:00.000+10:00

thai is such a flavour filled cuisine, so much so that no two restaurants can duplicate the flavours and textures of the same dish in exactly the same way. its a gamble, and finding that right thai eatery is hard, especially as it seems that sydney is inundated with thai.

i have had the displeasure of eating really bad thai, many times in fact. then by surprise, magic happens and my faith is restored and long gone are the days of gambling with my taste buds. i've been eating thai at prasits (surry hills and a recent addition in newtown) for so many years that i still marvel at the consistency in flavours, quality, style and service that this casual eatery keeps offering time and time again...and its the reason why i keep going back.

take for example the chicken satay above. favoured by all, this dish could not be more perfect. there are actually nuts in the satay sauce...fancy that!

fried rices is touch and go for me, because, well its rare that i eat rice. but my dining companion assures me that chinese style fried rice has a better flavour base than thai style fried rice, so i'm taking their word for it.

the prawn choo chee - is a mild curry with fresh beans and sweet basil - and is packed with flavour. the creamy curry with that hint of heat from the chili is just fantastic.

the banana flower salad - kaffir lime, mint, lemon grass, chilli, garlic, peanuts and chicken poached in coconut milk - dish is certainly not for those that have peanut allergies. in fact there are some any peanuts in this dish (which has sensational crunch and texture) that your protein requirements for the day are certainly looked after. prasits serves up the best banana flower salad that i've had, eva!

its a sure winner, and time after time, for years now the team at prasits has never let me down and i thank them from the bottom of my taste buds!

zucchini fritters with whipped fetta

2011-05-09T13:01:00.000+10:00

these quick and easy fritters are so tasty, packed with flavour and are perfect for a light snack

zucchini fritters

3 zucchinis coarsely grated

2 spring onions, thinly sliced

1/2 cup each of coarsely chopped dill and mint

2 egg

80 gm of plain flour

vegetable oil for frying

(NB: i found this recipe in the Gourmet Traveller. the published recipe asked to include 60 ml (1/4 cup) of buttermilk which i thought was unusual, but i went ahead and added it to the ingredients. what a big mistake! what ever you do, do not use any liquid substance at all in any style fritters that you make other than an egg to bind the ingredients together, the buttermilk made the mixture runny, and not matter how much flower I added the liquid was not absorbed. eventually, i drained the mixture and added a little polenta for added texture which worked perfectly.)

1. preheat vegetable oil in a large deep saucepan.

2. lightly whisk eggs and then add flour and stir until smooth.

3. stir in zucchini, spring onions, herbs and season to taste.

4. deep-fry tablespoons of zucchini mixture in batches turning occasionally until golden.

whipped feta

250g feta cheese

2 garlic cloves

juice of 1/2 a lemon

50 ml extra-virgin olive oil

1. process feta, lemon juice and garlic in a food processor until very smooth.

2. with the motor running, add oil in a thin steady stream and process until emulsified, season to taste

Bird Cow Fish

2011-05-02T13:33:00.000+10:00

honestly, the first time i dined at bcf in 2009 i wasn't blown away by the food. it was good, but it wasn't what i've come to expect from a hatted restaurant. returning some years later, nothing much has changed. all familiar items on the menu - with seasonal exceptions - remain. the decor, bistro style, smells, sounds, all distinctively the same. is 'same' good or bad? i personally like change. i like to be surprised. i like to know that a chef has vision and although keeping some of the signature dishes on the menu, surprises are much more fun. don't get me wrong we enjoyed our dining experience but it wasn't cause for double take.

freshly shucked st helens pacific oysters with finger lime and vodka - very meaty but missing that creamy texture you come to expect from an oyster. they were too over sized for my personal taste but the vodka dressing shifted the focus somewhat. half a dozen is a full meal!

chicken liver parfait with grilled sourdough, onion jam and watercress was agreeable

potato gnocchi with prawn meat sauteed in burnt butter, verjuice, capers and crispy sage - a rich sauce holds together the ever delicate gnocchi. so delicate in fact that it was more potato mash in pasta like shapes than gnocchi with a little resistance when you bit into it.

salt and spice marinated local duck breast with steamed kipfler potatoes and a caper, bone marrow and red wine sauce - traditional hallmark flavours surround this delicate duck breast.

boned and rolled, prosciutto wrapped barossa valley chicken with mushroom duxelle and pomme puree - the chicken was very tender and as a complete dish was wholesome.

ravioli of salt cod brandade with almonds, green olives and lemon - lovely, different to what you'd usually expect hiding in a ravioli. the pasta was delicate, and the lemon was subtle

i wouldn't call the meals life changing or revolutionary. there were no surprises on the menu nor in the meals. it was consistent throughout, like it was two years ago. fingers crossed in the next two years the menu changes ever so slightly.

charlie & co.

2011-04-28T15:27:00.001+10:00

i thank taste of sydney for the birth of my current love affair with wagyu burgers. with the new westfield cbd came a food court like no other. amongst the macaroons, dumplings and falafel a hamburger joint that promises the ultimate burger experience. charlie & co - a justin north construction - represents local food producers with top notch produce and it is said that their artisan bakers get up early each morning to bake their buns (they are good)

the menu is simple: burgers - chilli crab burger, chorizo classic, wagyu, mexican, and angus beef and one for the vegetarians - hot dogs, toasted sandwiches and sides such as chips, salads, onion rings. what more could you ask for?

with high expectations we ordered and watched on as fellow burger lovers man handled their burgers with delight!

the wagyu & co. burger is made up of wagyu beef with beetroot relish, pickled gherkin, aged cheddar and aioli on a sesame bun. it was all that i expected plus some! it was truly meaty - best described by a friend who enjoyed the federation burger (seasoned angus beef pattie with tomato relish, tomatoes, lettuce, aged cheddar, fried egg, bacon, sauteed onions and aioli) - and better still with the beetroot relish. a hearty meal indeed.

omg.....parmesan and truffle fries to die for! a little too crispy for my personal taste, but the truffle oil elegantly laced the potatoes and the cheese added another level of flavour.

as i approached the final bites of my burger, i relished the satisfied feeling and could not for the life of me figure out why it had taken me so long to finally have one.

sooooooo good!

baked cheesecake

2011-04-27T09:36:00.000+10:00

got to love a baked cheesecake. this light, zesty, baked cheesecake with white chocolate passionfruit ganache can only be described as scrumptious!

ingredients

1 x 250g pkt plain sweet biscuits

125g unsalted butter, melted

2 x 250g pkt cream cheese, at room temperature

155g (3/4 cup) caster sugar

2 tbs finely grated lemon rind

2 tbs fresh lemon juice

2 tbs plain flour

5 eggs

125 (1/2 cup) pouring cream

1/2 can of passionfruit pulp

100g of white chocolate buttons

1. line the base of a 20cm spring form pan with baking paper, securing the base back into the pan allowing sides to overhang.

2. place biscuits in the food processor. process until finely crushed.

3. add butter. process until well combined.

4. transfer biscuits to the pan. use the back of the spoon to spread and press firmly over the base and side of the pan. cover with plastic wrap and place in the fridge for 30 minutes.

5. preheat over to 160 C. Using an food processor, beat cream cheese, sugar and lemon rind in a large bowl until smooth. add the lemon juice and flour. beat until well combined. add eggs, 1 at a time, beating well after each addition. add the cream and beat until well combined.

6. pour the cream cheese mixture into the biscuit base. place on a baking tray. bake in oven for 1 hour 10 mins or until the cheesecake is just set in the centre. turn the oven off. leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely (this prevents the cake from cracking).

7. melt the white chocolate buttons gently. add the passionfruit pulp and mix through. pour over cheesecake. place in fridge until set.