The Chopping Board

Masha Review - your potatoes have never been this smooth, this creamy!

2013-06-18T11:30:00.001+09:30

Recently we were asked by WordStorm PR to trial a new product - the Masha. We were given 2 brand new Mashas to test. The Masha claims to produce smooth, creamy, restaurant quality mash in the matter of minutes. Needless to say we were keen to give this a go. Below are a couple of shots of the mashing experience.

The outcome was deliciously smooth mashed potatoes, which were indeed restaurant quality. Easy to use, the Masha was able to churn through six large potatoes in the matter of minutes. The Masha was also useful for incorporating the all important butter and cream consistently throughout the mash. Although yet to try this little device on other vegetables, I can envisage how it would be useful for creating dips and all natural baby food.

A large quantity of mash stuck to the Masha, requiring vigorous tapping against the side of the pan to dislodge. However this was only a minor inconvenience. To clean the Masha, the plastic rotor and casing can be easily removed from the main motor unit with a click of a latch.

The Masha is a clever device that achieves what it sets out to. I would recommend this device to anyone wanting to achieve the perfect mash. However, I do question how widely applicable the unit is for a range of purposes - if anyone has some extra ideas please let us know! Stockists and RRP of the Masha can be found at http://www.prepstore.com.au/.

Windy Point Cafe

2013-06-17T10:13:00.000+09:30

Windy Point Cafe - Windy Point Lookout, Belair

PacMan and myself (Ping Pong) were lucky enough to be invited by Windy Point Cafe, Adelaide, to sample their seasonal menu, under the same pretence of Super Bomberman's dining experience at Windy Point Restaurant (click here). All meals and drinks were provided free of charge by Windy Point Cafe.

Relatively unknown to the blog, Windy Point Cafe is located on the lower level of the complex however offering the same spectacular views as its upstairs big sister. Compared with the Restaurant, the atmosphere in the Cafe is relaxed and probably more suitable for the likes of families and big groups.

To start the night off, both PacMan and I decided to start with a refreshing gin and tonic each. After this, our taste buds were well prepped to begin.

Classic G&T

Being guests, we thought it would be a good idea to let the wait staff guide us in our choices. One of the recommendations that we ordered was the smoked barramundi, paprika potato dip with grilled ciabatta, The flavours of these dips were nice, with the smokiness of the barramundi and the paprika being the most robust. Although the smokiness of the barramundi was evident, the barramundi itself was not. It was difficult to distinguish any fish in the dip when eaten, as the texture was so similar to that of the potato. Whether this was intentional, we are unsure. Meanwhile the grilled ciabatta was cold and had minimal char. PacMan and myself would've have preferred this to be served a little warmer. Personally, I also feel a lighter bread option, such as Turkish Pide, would have made for a better option.

Smoked barramundi, paprika, potato dip, grilled ciabatta

Always keen to try burgers, the first entree we chose was the Slider burger with Wagyu patty, avocado, rocket, bacon, tomato relish and fries. As a burger goes, this one was stock standard being neither amazing or disappointing. When compared to the many other burgers we've tried as a group (click here), this one would rate a solid 10/20. Tasty? Yes. Rave worthy? Unfortunately no. We feel the burger patty should have packed more of a flavour punch and lacked juiciness. The real hero of this dish were the side of fries. These fries were delicious being well seasoned, thinly cut and crunchy. Like Maccas fries on crack.

Slider burger' - wagyu patty, avocado, rocket, bacon, tomato relish, fries

Grilled haloumi, beetroot & carrot relish, snow pea tendrils was the second entree ordered. The haloumi was definitely present on this dish, with three thick, generous slices being served. This is in contrast to the thin slices you usually get. Haloumi had a great texture and held just the right amount of saltiness so that you wouldn't have to be racing to get a drink of water. The sweetness provided by the beetroot jus was delightful, as were the pieces of roasted beetroot.

Grilled haloumi, beetroot & carrot relish, snow pea tendrils

For the first main we chose the 12 hour slow braised short loin beef rib, fat chips, spinach puree, three sauces, on the recommendation from the waiter. Unfortunately it didn't seem as though the rib was cooked for 12 hours. We were expecting the meat to fall off the bone, however parts of the rib, mainly the section of meat directly adjacent to the bone, were hard to cut through. Fat chips were not very crispy but tasted more like roasted potatoes cut into chip shape. Also they were a little bit sweet which was a tad confusing. Also to add to the confusion of flavours was the three sauces. Although each sauce (horseradish, aioli and tomato I believe) worked perfectly fine on its own, you are naturally inclined to go back and forth from each sauce further spiralling your taste buds into chaos. Should just pick the best sauce and stick with it, myself and Windy Point Cafe included.

12 hour slow braised short loin beef rib, fat chips, spinach puree, three sauces

Fat chips and three sauces

Braised lamb shoulder was chosen as the second main, and this was served Middle Eastern style with freekah, carrot, labneh and spiced glaze. The lamb shoulder was quite dry in parts despite generous layers of fat between each layer of meat. Flavour combinations were quite nice, with the freekah being naturally sweetened by the dates and carrot. Unfortunately this flavour did not seem to ingrain into the lamb. Labneh was smooth and creamy.

Braised lamb shoulder, freekah, date, carrot, labneh, spiced glaze

Regardless of the fact that PacMan and I were about to explode from fullness, we persevered and ordered the dessert platter to share. The poached rhubarb was sweet but with some tartness, which we both agreed was a good way to end a meal, as it was light and refreshing. Meanwhile chocolate slice was incredibly smooth and not overly sweet. At that moment it was two from two. Lastly the orange cheesecake was a little disappointing with a strange texture and after-taste

Dessert platter: chocolate slice; poached rhubarb and strawberry; orange cheesecake

Despite some shortcomings, the overall experience we had at Windy Point Cafe was very good. Service was super attentive, I'm pretty sure I drank 2 litres of sparkling water during dinner - my glass was never empty!

Although the price variation between the Cafe and the Restaurant is pretty insignificant, PacMan and myself came to the conclusion that if you're after fine dining in a casual context, then the Cafe stands as a good option.

Jack Ruby - An underground gem

2013-06-14T12:55:00.000+09:30

Jack Ruby - 89 King William Street, Adelaide

I recently bumped into @Malchia from Twitter, and he suggested I visit a fairly new location called Jack Ruby (The old Bull and Bear location). He said the burgers were amazing and highly recommended us to try it out. Fast forward a few weeks and the team was there for our usual Chopping Board team meeting. We thought this would be a great place to catch up with the lovely mayoress of Yelp Adelaide @Chloe_CRM, eat some great food and write a review.

Signage on King William Street

Situated in a basement below 89 King William Street, Jack Ruby's fit out is somewhat of a typical American Bar (one of us likened it to Cheers). We were welcomed with the sweet aroma of popcorn and fried food, and then greeted by a waitress who seated us in a booth.

Jack Ruby Bar

A complimentary cup of popcorn arrived while we scanned the menu to see what was on offer. There is a large selection on the menu along with beverages, however a few of us came for the burgers.

Complimentary Popcorn

Scorched Corn and Quinoa Salad (vegan available - $16)

Twillyon - If you're vego, you've got a good few options to choose from here but be warned: anything deep fried is done so in the same oil as meat - I know this because Joshua (our well informed waiter) took me on a guided tour of the menu before I made my decision. Being vegan gives me one option which happens to be one of my favourite meals. The quinoa was perfectly cooked, it maintained its shape and each grain popped as I ate it. The scorched corn wasn't as "scorched" as I thought it'd be but the additional side of corn on the cob more than made up for it. The flavours were well balanced, a combination of watercress and mint added freshness but I would've liked a wedge of lemon or lime to squeeze over an otherwise undressed salad.

Philly Cheese and Steak Sub ($20)

PacMan - I had the Philly cheese steak. Jack Ruby's take on this dish is slightly different to that which I had in the States. The bread roll used in this dish was toasted and a lot harder than the typical 'softer' style hotdog bun and reminded me of a ciabatta roll. The steak was thinly sliced and overall the taste was nice but in my opinion nothing to rave about. The crinkle cut chips were nicely presented, well seasoned and crunchy.

Pulled Pork and Slaw Burger

Ping Pong - After much deliberation, I decided to go for the Pulled Pork and Slaw Burger. Having had a few days to think about how this compares to burgers on offer by places such as Pearl's and Chuckwagon, I can confidently say that this tasty burger is on par. Pulled Pork was tender, sweet and flavourful and was not stringy when chewed . Slaw could have been a little more tart to cut through the sweetness of the Pulled Pork, which did get a little overwhelming towards the last few bites. Fillings were encased in a sugary soft bun that held together during the eating process. Although appearing small, the serving size of the burger was more than adequate, leaving me satisfyingly full all afternoon. Crinkle chip exterior was crunchy, while interior was fluffy and soft.

Tex Walker Burger

Super Bomberman - I love spicy food, so my obvious choice was to get the Tex Walker burger with jalapenos, bacon, cheese and deep fried onion rings. The burger was of a decent size, along with the fries, it was definitely a filling meal. Fries were crispy and lightly salted, nothing to rave on about. The burger, damn.... it was nice. Writing this up is already making me miss it. Bun was soft and sweet, patty was medium rare, with a nice red juicy centre. Add to that the crunchy deep fried onion rings, and spiciness of the jalapenos. The bacon was a hidden gem, not too chewy, it was barely noticeable, but each mouthful of the burger had a nice hint of smoky bacon. Absolutely delicious! I want another one right now.

It's pretty clear that each member of the Chopping Board enjoyed their meals at Jack Ruby. The setting adds a nice touch to the style of food available. I'm sure we'll return after work one day to enjoy the vast range of beers, and to sample more of the menu.

The Chopping Board as a collective give Jack Ruby 16.5/20 chops on the Chopping Board.

Ambience: 4/5
Service: 4/5
Food: 8.5/10

Burek Lounge - Eastern European food?......Sure why not!

2013-06-12T10:34:00.000+09:30

Searching for a new food adventure found our group of four at Burek Lounge on a Sunday night. Burek Lounge on Findon Rd in Woodville South specialises in grilled meats and Burek, a traditional baked pastry made from filo and filled with either spinach & ricotta, cheese or meat. Unfamiliar with Eastern European cuisine (we think the owners were Bosnian but please correct me if I am wrong), the four of us looked at the perspex menu boards behind the counter for a good 15 minutes.

All the important info

Menu - Burek sold by weight

So here's what we decided on - Burek, Greek salad, Chevapi and an assortment of cakes. The burek are pre-made, displayed in a glass counter and sold by the weight. Ours came out lukewarm which was okay. Pastry was chewy but not in an unpleasant way, while the encased meat held some moisture. Honestly tasted a bit like a cold sausage roll reheated in the microwave.

Meat burek - Eastern European sausage rolll

You would think that a Greek salad would be nothing to rave about - in this case you'd be wrong! This Greek salad was divine with super creamy feta, crunchy cucumber, fresh tomatoes and an abundance of oregano. I'm not sure how a salad could ever taste moreish but this salad had it. Highly recommended.

The best Greek salad

The Chevapi are served with a deliciously toasted Turkish pide pocket and a heaping of sliced red onion. This is simple food at its best; Chevapi are nicely flavoured and have a degree of bite. Nothing like the mushy, break apart Chevapis you can sometimes get from the supermarket meat section. The meat is also juicy with a good level of charring. The Chevapi are also very good value at $5 per serving.

Pide pocket filled with chevapi

Have to add red onions!

Desserts, like the burek, are displayed in glass counters to entice you to buy and try. And we were definitely enticed. We opted for four different types of sweets on offer. I only know the name of one of them, the famed baklava. The top layers of the baklava were flakey and crisp although having been soaked in sugar syrup. Meanwhile the base was chewy and sticky, heavily flavoured by the chopped nuts. Sugar syrup wasn't to sweet which meant you weren't too sick of it by the end. I'm going to give the remaining cakes names that are descriptive but probably not accurate - meringue pie, custard pudding and Eastern European style Loukoumades. Meringue pie was a light, fluffy meringue topping a biscuity, cheesecake base. Custard pudding was custard covered by sheets of filo topped with icing sugar. The custard was very smooth and had a subtle vanilla flavour. Lastly, the Eastern European style loukoumades were in the shape of a fat churros. This one was a little cold and a bit too sweet. Probably wouldn't get this one again but the other three are worth a try.

Assortment of Eastern European sweets

Left Eastern European style Loukoumades Right Baklava

Although a bit out of the way for some (myself included), Burek Lounge offers a cheap and tasty lunch option. Ping Pong gives Burek Lounge 14/20 chops on the Chopping Board.

Food: 7/10

Service: 4/5

Ambience: 3/5

Two-Bit Villains - only two bits of the menu are available.

2013-06-07T14:44:00.000+09:30

Vegans everywhere have been raving about this place for weeks so I thought it was about time I tried it. I entered Adelaide Arcade from Grenfell St, moseyed my way upstairs to a find an entire level of closed shops, apart from one.

This is the only open business upstairs in Adelaide Arcade on Saturday

I checked in on Yelp and Foursquare, mentioned the people I was dining with and eventually resorted to tweeting myself while I waited for my freshly made blueberry soda. I chose blueberry because the three other flavours I wanted weren't available.

Hannah, Nick and Mark arrived as I was half way through my soda and perusing the vegan menu. The vegan menu is one of four menus on offer (the others are 'standard menu', 'vegetarian menu' and 'gluten free menu').

Vegan menu and my blueberry soda.

Hannah and Nick ordered the Veggie Burger from the standard menu, Mark ordered a Toasty & Fries and I ordered the Nacho Man because the Sloppy Joe wasn't available (are you starting to see a trend?). While we waited 15-20mins for our meals, we had a look at the eclectic collection of rockabilly items for sale, these include a small selection of clothes (50% off at the moment - bargain), coasters, mugs, pins and a felt stitched and stuffed uterus in a glass jar.

The burgers arrived first and were devoured without comment. Mark's toasty went much the same way, then my nachos arrived.

Veggie Burger and Fries

Avocado, tomato and mayonaise toasty and fries

Before I go into detail about my nachos, I should say they fit the description on the menu; "A basket of crispy tortilla chips served with lashings of salsa & topped with guacomole [sic]" but seeing as I was in a cafe, I expected cafe food. The tortilla chips were crispy and warm, the salsa might've been homemade but I doubt it and the guacamole was smooth and creamy. What I really wanted was some refried beans, vegan nacho cheese and maybe even vegan sour cream. I would be more than happy to pay $15 (instead of $10) for these small additions. Without them, I got something my 11 year old niece could easily make after school.

Nacho Man

With our meals, we also ordered turkish delight iced tea which was just the right sweetness and strength but had a slight aftertaste of Adelaide water.

We finished our meals and I went straight for the dessert menu; after all, a vegan rarely gets to choose a dessert that isn't fruit salad. I ordered the Cinnamon Donuts, as did Hannah. Nick ordered a Sundae and Mark opted for the Waffles with coffee syrup.

Waffles w coffee syrup

According to mark his waffles were "veeeery good". I forgot to ask Nick what his Sundae was like and my donuts were probably the same as Hannah's...

Cinnamon Donuts with chocolate sauce

...After what I considered to be a sub-standard basket of nachos, I was really hoping to be swept off my fold-out chair by the donuts. The thick and not-so-crispy tiny donuts were sprinkled with cinnamon sugar, which didn't really stick to the overly doughy donut. The chocolate sauce was very similar to the chocolate sauce you buy from Coles with a big Cottees label on it and overall, I was moderately dissatisfied. I should've ordered the sundae.

To sum it up, I built this place up in my mind based on the reviews I'd previously read and I was let down. In fact, someone commented on my Foursquare check in asking if the whole menu was available because they experienced the same disappointment I had. Also, one of the Foursquare tips from a friend describes the lack of soul in the place - I wish I'd read this before deciding to dine here with friends.

Ambiance - 1/5: The gays need to do a big room makeover here.
Service - 2/5: The owner is very eager but the staff don't follow suit.
Food: 4/10: It made it to the table and I finished my plate.

In total, Twillyon gives Two-Bit Villains 7/20 chops on the chopping board.

Red Lime Shack - Vegan food for meat eaters.

2013-06-05T13:47:00.001+09:30

If we hadn't been running the dogs along Henley Beach and if I hadn't checked my Facebook feed and seen an update from Red Lime Shack, there'd be little to no chance of us ever venturing out to the Port. Let alone to stop and have lunch!

But we did and I think we're better off for doing it.

We were with a severely hung over friend who probably needed a greasy fry up and a bucket of coffee, instead, we dragged her to a vegan cafe... in Port Adelaide. The cafe seems soulless, it's a big open space filled with a variety of mis-matched tables and seating and art tastefully hung on the walls. It sounds like every other vegan cafe and it should have a good vibe but it didn't, it was flat.

We ordered smoothies and juice, I had the ChocoLava smoothie made with raw cacao, bananas, coconut and dates. The others ordered a BerryRipe smoothie and one of the gazillion flavours of Mountain Fresh juices in the fridge.

His smoothie brings all the boys to the yard...

If you could consume nothing else in liquid form for the rest of your life, I would strongly recommend you consider the ChocoLava smoothie. The chunks of coconut mixed with the bitterness of the cacao and the sweetness of the banana and dates is like heaven in a glass. I didn't realise I was slurping the last millilitres of it out of my glass until the hung over friend snatched it from me and slammed it on the table. Oops.

I forgot to take a photo before I took a bite, excuse my teeth marks.

Hung over friend and I ordered chargrilled vegetable focaccias - they were nice. The bread was crunchy on the outside, and doughy on the inside but nicely toasted. Hummus and pesto (dairy free) added flavour to what could've been a pretty ordinary mix of roasted vegetables. Mark ordered pumpkin soup and a kale and chickpea curry (he was a hungry little caterpillar!). His comments: "The soup was thick and creamy but I was a bit lost without butter for my bread. However, the hummus was a solid substitute and something I hadn't tried before."

Mark waiting patiently to eat his pumpkin soup

"The curry was well balanced but a little bland. Perhaps a few more spices would've added more depth of flavour. I'm a sucker for brown rice and loved that they included it with my curry," concluded food critic, Mr Watson.

Kale and chickpea curry.

While Mark was full and hung over friend was coming down from her juice induced sugar high, I was eyeing off waffles with the lot. YES, THE LOT! It'd been well over four years since I'd had waffles and they were something that slipped my mind when I started eating a vegan diet. How could I resist? I couldn't!

I was so overwhelmed, I have so much to say, I'm going to break it down. Here goes.

This one's going straight to the pool room.

Waffles: Importantly, they're made to order so expect a ten minute wait (which seems like forever). I think they're wholewheat waffles and they're delicious, lightly covered in real maple syrup and slightly crunchy.

Ice cream: It's house made banana ice cream and it's so creamy and smooth. Normally, vegan ice cream comes with icicles in it, not this one. It's also not super sweet, in fact, I wouldn't be surprised if the only sweetener in there was the bananas.

Berries: They're plump, not mushy and have a slight tang to them. There's the perfect amount to eat with the waffles and ice cream and they're nice a sweet.

After writing that, I'm so keen to go back and eat more waffles instead of going to my gym class.

Ambiance - 2/5: Maybe the room needs to be sectioned off or the ceiling lowered, I don't know.
Service - 2.5/5: It was sort of warm but not overly efficient.
Food: 9/10: The waffles brought this baby home. OMG, those waffles.

In total, Twillyon gives the Red Lime Shack 13.5/20 chops on the chopping board.

Yanni's Yiros - Garlic breath heaven

2013-06-03T19:37:00.000+09:30

A random Monday night after work, I was really hungry and felt like meat, chips and garlic sauce. The solution? Yanni's Yiros on the Parade.

I have been going to Yanni's Yiros since my high school days, over 15 years ago. I hadn't been there recently so was hoping they hadn't changed much because I have very good memories of this classic Yiros house.

I was hungry, and wanted to eat.... I noticed they had the AB (Abortion, Abomination, Atomic Bomb etc) advertised for $14.90 (compared to the Red and White's AB review here)..I was hungry and I thought I could eat a cow. I ordered the large AB option, potato gems, and my wife ordered the Falafel Yiros.

The main event - AB

It wasn't long before we were driving home with a beautiful smell of garlic sauce wafting inside the car. We decided to start snacking on the potato gems to satisfy our hunger.

Potato gems - bit too much garlic salt

SALTY! was our first impressions. I guess we made the mistake by responding 'yes' to chicken salt. At the time, it felt like a perfect option, hot summer night, hungry... chicken salt would be perfect. But little did we know, adding chicken salt to deep fried potato gems would be extremely inedible. We managed to nearly finish the entire bag of potato gems by the time we arrived back home, but I was still very hungry.

Abortion, Abomination, Atomic Bomb

Once home, I opened the AB and inhaled the lovely garlicky aroma. I quickly noticed that the chips were quite white, not deep fried enough, and there were many black/char-coaled bits of lamb.... I tasted the sauce - and it tasted magnificent. It was not a very strong garlic sauce, but tasted just right, not too thick and not too watery. There was lots of meat, more lamb than chicken, but lots of it. This dish can easily feed 2 people. About half way through the dish, I got fed up chewing the burnt bits of meat, and started putting them aside. A little bit of burnt Yiros meat is fine, but not when nearly 30% of the dish is crusty inedible meat.

Just some of the overcooked bits. Too many to count...

Falafel Yiros

My wife's Falafel Yiros was very nice. I noticed they re-fried the Falafels, compared to many other places just re-heating in the microwave or hot plate. The same delicious garlic sauce is generously spread inside, lots of fresh tabbouleh, lettuce tomato and too many onions. The pita bread was nicely heated up and added just enough crunch to the edges while maintaining a soft centre and not too chewy.

Overall, Yanni's is still a great place to go for a Yiros, pity the burnt bits of meat and under-fried chips for the AB. I'll be sure to visit other Yiros places in the city to provide a good round-up in the near future.

Super Bomberman gives Yanni's Yiros 13/20 chops on the Chopping Board

Ambience: 3/5 - good old Yiros bar layout.

Service: 3/5 - nothing fancy, but nothing to fault.

Food: 7/10 - it'll be higher if chips were fried more, and less chewy inedible burnt pieces of lamb.

Red Door Bakery - Pastries to run 10 km for!

2013-05-31T10:55:00.000+09:30

The main thing I enjoy about running long distances is the guilt free food ecstasy I'm entitled to afterwards. The Red Door Baker experience was the planned reward destination following the 10km Greenbelt run along the Torrens River.

Cute little red door namesake

Each time I come to Red Door the one and only thing I want to order is the sage and pork sausage roll. Everything else ordered is a bonus - the sausage roll IS the main event. Not for the faint hearted, these sausage rolls are greasy and will pass the ''make paper see through'' test. But in an oh-so-good, let's not think about clogged arteries for the moment way. Crisp puff pastry encases a moist pork mince that is fragrant and flavourful. You can taste the butter in the pastry. The bottom of the sausage roll is dense and browned with caramelisation, making it chewy (imagine delicious bread crust slathered in butter). Each mouthful is heaven, I cannot heap enough praise on this sausage roll. I wish I could eat five in one sitting and not get a grease headache. But alas I do not have the eating stamina.

Sage and pork sausage roll

I didn't think sausage rolls could be sexy either....

To balance the salty came the sweet, brought to you by a creme brulee tart and passionfruit meringue tart. As always the creme brulee tart is delish, with the top cracking with a spoon tap just like the real thing. Filling is gooey and smooth. Straight to the hips please!

Creme brulee tart

Meanwhile, the passionfruit tart also held it's own. Fluffy meringue topping a tart passionfruit curd filling. The passionfruit curd was a lot less tart than your normal lemon meringue tart variety. Thankfully, the meringue top was less sweet than usual to counter act this, resulting in a dessert that is not overly sweet and sickly.

Passionfruit meringue tart

I'm going to say it - I love Red Door Bakery. Sometimes I'll day dream about it, bringing a smile to my face while making my tummy grumble with discontent.

Ping Pong gives Red Door Bakery 17/20 chops on the Chopping Board.

Food: 9/10
Service: 4/5
Ambience: 4/5

Big S Steak and seafood - Semaphore

2013-05-28T14:41:00.000+09:30

I arrive at my friends house and ask whether they have eaten lunch yet - to my delight, the answer was no...time to go and eat! As they live near the Semaphore area and it was a warm day, what better place to go to enjoy the sun and (hopefully) good food?!

After looking for a place that a) appealed to our cravings, b) had not been blogged by The Chopping Board previously and c) had a nearby carpark, we found Big S steak and seafood. As can be seen below, the view was fantastic located close to the end of Semaphore Road facing the beach.

Wonderful sunny day at Semaphore

OK, now - the food.

Passionfruit, banana and honey smoothie - $6

We ordered two of the smoothies (note one is different given the soy milk vs the normal). The combination was a lot more refreshing that I had anticipated. I thought that the banana and honey (mixed with the milk) would make for a very rich drink, however the addition of the passionfruit added a tangy element which made the smoothie a great drink during a warm day.

Char grilled lamb cutlets - Main - $24.90

My friend was in the mood for meat, so the lamb cutlets definitely caught her eye. The lamb cutlets were slightly overcooked however the polenta was light and fluffy, the mash creamy and the salad nice. The chick peas were well cooked and soft. Overall, a decent dish, but the star of the dish (the lamb) could have been cooked better.

Soft shell crab, egg, asparagus, citrus hollandaise - $17

Whilst my friend was looking for meat, I felt like breakfast. But rather than going for a the standard, I saw the soft-shell alternative and thought that it was something different so gave it a go. I have seen salmon and egg previously, even crab (through crab cakes), but soft-shell crab was not a familiar breakfast/brunch meal.

And the result - not great. There was not much positive that I can say about this meal. The soft-shell crab batter was quite thick and heavy, not as light as I would have hoped. The egg (poached) was overcooked and the asparagus was undercooked - very tough and crunchy. The citrus hollandaise was not very citrusy. To be honest, I didn't even know it was supposed to be a citrus hollandaise until writing this review and re-looking at the menu.

Overall a disappointing meal to what was a fantastic day.

Ambiance - 3.5/5: Great location, good views
Service - 3/5: Took a long time for my meal to arrive (on what appeared to be a quite day). Meal came out incorrect
Food: 6/10: Only because my friend didn't mind her meal and the smoothies were good

Overall, PacMan gives the Big S Cafe a 12.5/20.

Quick Chop! The new van on the block - Papa's Hot Dogs

2013-05-24T10:02:00.000+09:30

I still get excited when I see a new food truck grace the streets of Adelaide, so when exiting my office building for lunch yesterday I immediately gravitate towards this shiny van like a magpie to light.

Papa's Hot Dogs is a new kid on the block - literally having it's first day out yesterday. Papa's serves gourmet hotdogs where the customer can select the specific sausage type, toppings and condiments to add.

New and shiny!

After some deliberation, I decide that I will go for the standard bun, with spanish chorizo, sauteed onions, cheddar cheese and hot mustard with a side of fries. The bun was soft and slightly sweet (think burger theory bun for hotdogs), the chorizo was well charred and tasty (I did want to try the Wagyu but didn't have the time) *sobs*. All-in-all a very tasty meal.

Paired with some shoestring fries dusted in rosemary and salt and its a great lunch-time meal. In total, the meal was $10 so in my opinion a decently priced and decently sized lunchtime meal. I will be visiting this van again to try the other sausages and condiments that they have on offer!

Congratulations on your first day!

Hot dog and fries - $10

PacMan says give this a go if you see it on the street!

St Louis House of Fine Ice Cream & Dessert - Quick Chop!

2013-05-22T11:06:00.000+09:30

Pretty sure the dessert craze will not wane, looking at the continual stream of dessert bars being opened around Adelaide. Very new to the scene is St Louis House of Fine Ice Cream and Desserts trading down the Victoria Square end of Gouger St at just one week old. On Saturday night this place was bustling with people attracted to the crowds like moths to light – or should I say ants to sugar?

Fancy eh?

As their name suggest, St Louis offers specialty ice cream made locally and a range of desserts including churros, crepes and tasting platters. Tonight ice cream was on the menu given their name sake (notice ice cream comes before desserts?).

To maximise flavour tasting opportunities, my boyfriend and I opted for the 3 scoop waffle basket with honey and fig, salted caramel and cafe.

Waffle basket three scoops $7.80

In view flavours - honey and fig, cafe

Each of the ice creams had a nice texture and did not have any ice-iness to them. Honey and fig flavour was subtle and not too sweet. However, I wish the girl serving my ice cream gave me more of the purple fig syrup - you can't even see that it exists from the photos. Salted caramel didn't have a noticeable amount of saltiness but the caramel threaded through the ice cream was gooey and delicious. Cafe was just plain Jane coffee ice cream. Waffle cone was dipped in chocolate, which was a nice touch. But it was hard and very cumbersome to eat from the foam cup provided. Would've been better if we had the three scoops in the foam cup and shards of broken waffle cone mixed in.

The ice cream at St Louis is nice but fails to blow the brain, despite having some interesting flavour combinations. Praise should be given for the lovely interior making it perfect place to hang out and indulge.

Ping Pong gives St Louis House of Fine Ice Cream and Desserts 15/20 chops on the Chopping Board.

Food: 7/10

Service: 4/5

Ambience: 4/5

Promoting Italian food and beer - 32 Via Dei Birrai and Pizza e Mozzarella bar

2013-05-21T07:32:00.000+09:30

The Italian Chamber of Commerce and Industry invited Pacman from The Chopping Board to one of their Qualitaly events. The event of the night was a degustation and beer pairing which was a collaboration which showcased the food of Pizza e Mozzarella bar with the beer of Italian company 32 Via Dei Birrai. All meals and drinks were provided free of charge.

32 Via Dei Birrai (here) is an Italian beer company with a focus on artisan beers. From the discussion had with the Master Brewer, the key points were noted:

All of 32's beer is non-pasteurised
Beer is to be treated like wine, in the sense that you can have different beers with different meals with table service in mind
Beer is not served chilled

32 Via Dei Birrai's entrance into the Australian market has only been recent and to showcase the beer this food and beer event was held in Adelaide with further events to be held in Melbourne and Sydney.
Now onto the food and beer! Note: I am not a beer expert so my thoughts on the beer will be quite basic.

Pizza Margherita

First on the menu is the Margherita pizza. Margherita pizza's are the most basic of pizza's so in my opinion are a good judgement of how the rest of the pizza's will be. This was delicious. Fresh ingredients with a thin base. Can't really go wrong. We have previously done a review on Pizza e Mozzarella bar - see the review (here).

Port Lincoln yellow fin tuna crudo, shaved fennel and 32 vinegar

Second on the menu was the Port Lincoln yellow fin tuna crudo. As can be expected with good quality fresh tuna it was nice and tender. The fennel salad added a needed crunch. Part of the presentation was spraying of the beer vinegar prior to serving. At this time, the vinegar smell was very strong so I was expecting the same in flavour. I was pleasantly surprised when the opposite was present and the vinegar was quite pleasing to the palette. All-in-all, a good combination of flavours. The 'Tre+Due' beer was served with this meal. The beer was fruity and sweet with light spice elements and overall easy to drink.

Mozzarella di Bufala campana DOP & nduja

The third dish was a simple, rustic dish. These in my opinion, can be some of the best. The bread was made with the 32 Via Dei Birrai beer and was served with a buffalo mozzarella and nduja (spicy spreadable sausage made with pork). The buffalo mozzarella was creamy and in combination with the spicy nduja tasted delicious.

The only downfall was that the bread was too tough for my liking – very hard to cut and bite through. The 'Audace' beer was next. This was stronger in flavour than the Tre+Due beer but surprisingly easier to drink. The subtle sweet and citrus notes in the beer were definitely needed to cut through the spicy spread.

Squid ink croquettes, prawn salt and milk foam

The fourth meal was the squid ink croquette with prawn salt and milk foam. I have previously had squid ink pasta but the croquette concept was new to me. Visually, the meal was not appealing but the expected flavours were there. A pretty standard dish. The 'Nebra' beer was next to accompany this dish. The Nebra was sweet smelling almost floral and not as bitter in taste to the other beers provided.

San Daniele prosciutto, bone marrow, green tomato and shaved egg

The fifth dish was the San Daniele prosciutto with bone marrow, green tomato and shaved egg. The bone marrow, as one would expect, was very fatty and definitely required the prosciutto to balance out the flavour. The serving size was sufficient – I would not have been able to have any more than was provided. One of my least favourite meals of the night. The 'Oppale' beer was a great compliment to the dish.

Pulled barossa suckling pig, lasagna, creamed peas and cauliflower

The sixth dish was a loose interpretation of what the typical lasagna is. The pork crackling was thin and crunchy with the right amount of saltiness - delicious! The pasta was cooked al-dente and the mash was creamy and sweet. The pulled pork was tender and made for a great meal. The use of local produce was great. The heaviness of this meal leant itself to the bitterness of the 'Curmi' beer balancing out the flavours nicely.

Smoked pepper seared milk fed veal and Russian salad

Now when I was reading this menu, this was the dish that excited my palette the most. The smoke pepper seared milk fed veal with Russian salad. The veal, as expected, was well cooked and seasoned. Very tasty with the smokey notes of the veal coming through the charred edging. When I read Russian salad on the menu, I must admit that I did not know what it was – this reminded me of a different take on a coleslaw…and I was not a huge fan. The 'Admiral' beer was a slightly bitter, ruby red beer.

Poached pear with ricotta

Last but not least, dessert! If you have seen previous posts, I do have a bit of a sweet tooth so was looking forward to this. The poached pear with ricotta was on the menu. The sweet poached pear with the slight acidity of the ricotta worked well together. I would have liked the pear to be poached just a little longer to ensure that it was easier to slice through. The beer provided for this meal was the 'Atra'. This beer acted as the equivalent of a dessert wine. The beer had coffee, caramel and chocolate notes which went well with the dessert.

Whilst I have not provided detailed descriptions of the beers that were tasted I can say that they were quite flavoursome and were different in taste to the standard beers that one may normally drink. If you are into your beers and have not heard of 32 Via Dei Birrai, give them a go and see what you think.

Overall, I had a great night. I learnt some new things about beer, had some good food and met some new people. For further information on 32 Via Dei Birrai visit (http://www.32viadeibirrai.com/). For a more detailed review on Pizza e Mozzarella bar, view our previous review (here). Suffice to say, we are fans of this place.

Adelaide Coffee Roundup - Where is Adelaide's best coffee?

2013-05-20T13:18:00.000+09:30

Hello fellow Choppers. We have finally started our much promised Adelaide Coffee roundup. It's going to be constantly updated, so make sure you bookmark it & subscribe to it! Just click on the link to it on the right of the page!

Adelaide Coffee Roundup

The Fleurieu Pantry - Vegan noms in the south!

2013-05-16T13:43:00.000+09:30

We'd decided to buy tickets to my high school's production of Joseph and the Technicolour Dream Coat which meant we had to venture waaaaay south of the city of Adelaide to Noarlunga. Being slightly disorganised, we hadn't taken the time to find anywhere vegan close-by the theatre and somehow thought it would be OK to wing it. I turned to Yelp for advice and Yelp came through with the goods.

One light, an umbrella and a sign mark the entrance to The Fleurieu Pantry.

The poorly lit, unassuming entrance leads down an open air corridor to the restaurant. A bright sensor light greeted us before the waitstaff knew we were there. This is one of those places that you don't want to sit down straight away. There's stuff to look at, pick up and buy all over the place. Art is tastefully hung on the walls, there's a corner shelf stocked with vegan foods, powders, potions... you know the sort of stuff I mean. Not dissimilar to the wardrobe leading to Narnia, there's a doorway at the back of the restaurant leading to a shop. We were on a time limit so my exploration stopped there.

The first thing I notice is the specials list on our table. I admire the time it has taken someone to handwrite each specials list for every table - the same attention to detail is evident through our dining experience. Each menu item is clearly identified as vegan, vegetarian and gluten free which means I get to skip the interrogation of waitstaff - hooray!

Huzzah! Making ordering easier since colour printers were invented.

To kick things off, Mark ordered a Goodieson Brewery Wheat Beer (brewed in McLaren Vale, Adelaide) and I ordered a green smoothie. I think everyone has their own way of making their perfect green smoothie and while this wasn't exactly how I like it, I give 10 big hat tips to them for adding it to the menu.

We ordered the Single Falafel plate as an entree. The falafels were soft, rolled in sesame seeds and more paste-like in consistency than falafels I've had before. When wrapped in a spinach wrap with lettuce, tomato and cucumber, they were delicious! In fact, if they had been a firmer consistency, the finished wrap would've been difficult to eat. The eggplant, caramelised onion and SDTs added a delicate sweetness to each wrap without the overpowering taste you can sometimes experience from antipasto type accompaniments.

DIY Falafel Platter.

Between our entree and main, I picked up a small tin containing cards with one-liner jokes on them. We had a few giggles, another drink and before we knew it, our mains were delivered.

Vegan Curry with tofu, chickpeas & veggies. Served on basmati rice, with pappadum

The veggies in my vegan curry were still firm, not in an undercooked way, but in a freshly cooked way. The tofu tasted like it had been added straight from the packet, if it had been browned first, it might've added a little more texture to the dish. However, the balance of coconut cream and spices worked well for me as did the addition of fresh greens, the crunch of the pappadum and just enough rice to soak up the liquid.

Mark, a man of few words, described his lasagne as "hearty and delicious. The salad has a good variety of ingredients, not too much lettuce and the toasted pumpkin seeds add crunch and flavour". Well done Mark, well done.

Vegetarian Lasagne. Spinach, ricotta & cherry tomato lasagne, served with a gourmet side salad

As we brought our cutlery together, we checked our watches and realised we had to go. We paid our $60(ish) bill and left feeling like we'd discovered a gem of the south.

Ambiance: 4/5 - It has an eclectic glow at night, the website shows a bright an airy feel during the day
Service: 5/5 - Friendly and sincere, the staff are happy to be at work - something rare to see these days!
Food: 8/10 - A good selection of vegan dishes, presentation lacked but flavour is definitely there.

In total, Twillyon gives The Fleurieu Pantry 17/20 chops on the Chopping Board.

Quick Chop! Fancy a 'sneaky pickle'

2013-05-14T10:30:00.000+09:30

For those of you who frequent the Adelaide CBD, have been to the Depot during Fringe or any of the Fork on the Road events, you will be aware of the Sneaky Pickle food truck.

Sneaky Pickle has been in operation for a few months now so this post is well overdue. Whilst I was away on holiday earlier this year I had some friends post their visits to Sneaky Pickle and the 'Reuben' sandwiches instantly caught my eye reminding me of my visit to NYC and the iconic Katz's deli for a pastrami on rye. It would be my (PacMan) mission to try this sandwich!

Reuben Sandwich & Fried Pickles

Menu board

So when I saw that the Sneaky Pickle van was near my workplace I went down to try what they had to offer. Sneaky Pickle offered a pulled pork bun as well the Reuben Sandwich (which I went for). The sandwich itself is basic in its concept - bread, mustard, corned beef and sauerkraut. Served with a side of chips (crisps). I also ordered a side of fried pickles for extra measure.

Overall, I think that the construction of the sandwich was a little poor. The butter/margarine that appeared to be added to the outside of the bread (to add in the toasting process) was a little too heavy for my liking leading to the sandwich being slightly soggy and oily. Whilst overall the flavours were there, I would have provided thinner slices of corned beef and for the sandwich to be toasted for a little longer as the outside was warm whilst the inside was cold.

As for the side of fried pickles - this divided the group. If you like pickles then you will like this addition, so just be aware. I would have liked the batter to be a little lighter.

All in all, the dish was good and for the price, it was a substantial meal. A few teething issues which I think can be resolved quite easily.

The Emperor's Reuben Sandwich with Pickles and Coleslaw

When I (PacMan) asked the other members of The Chopping Board if they had visited, The Emperor commented that he enjoyed his Reuben very much. He didn't have the same over oily feel to his, and commented that his pastrami was great. This leads me to believe that there are some consistency issues, that will probably be all ironed out soon enough.

If you haven't tried this dish before and are interested in giving it a go, try the Sneaky Pickle.

Windy Point Restaurant - An amazing experience

2013-05-10T13:58:00.000+09:30

Windy Point Restaurant invited us to review their seasonal menu. All meals and drinks were provided free of charge by Windy Point Restaurant.

Windy Point restaurant doesn't need much of an introduction. Everyone knows it as being one of the finest dining locations in Adelaide, how could we say no?

Arriving at 6pm on the dot, my wife (an excuse to take her out as it was her birthday) and I were greeted by our waiter for the evening and led to our seats.

We were left alone for a minute or two to admire the magnificent view from the restaurant when our waiter returned with the menu and specials. After having a quick read of the menu my mind was made up for entree – Steak tartare... my favourite dish. Japan’s Beef Tataki, Korea’s Yukhoe, I never get tired of eating rare beef.

With such an amazing menu and a wine list to match, my wife and I were unable to decide with mains and entrees, however our waiter (Jai) was quick to assist us, providing us with alternatives (accommodating by making a main into a entree for us to taste), suggestions and wines to match.

Brioche Bun, smashed eggplant, dill and extra virgin olive oil

First to arrive - Brioche Bun with smashed eggplant, dill and extra virgin olive oil.

My oh my, how soft, warm and fluffy and slightly sweet. I’m not a huge bread fan, but I could not have passed these up. The smashed eggplant was gone within a few seconds.

Murray Valley Gold Beef Fillet Raw Tartare with capers, shallots, egg yolk, fries and béarnaise dressing

Next up, the dish I was waiting for.... The combination of the capers and shallots and the creamy raw egg was just magical. I was in heaven.....Give me a truck load of this dish any day of the week please. Absolutely delicious. Team it up with Jai’s suggestion of a 2012 Rockford Alicante Bouchet it was a truly delightful combination.

Pressed and Fried Ham Hock Terrine with fine slaw, sauce gribiche and a pomegranate molasses dressing

I wasn't sure what to expect with this dish, as I have never had terrine at a fancy restaurant....I tried a little bit of the terrine itself, and it was quite salty, smokey and fatty piece of ham. Definitely full of flavour and chewy texture. Not something you would eat by itself......I then tried the terrine with the slaw and dressing and waited for all the tastes to merge together...they all melded together very nicely. However, the aftertaste was a little bit salty still... I then thought how wonderful it would be if all these ingredients were placed into a sweet Brioche to create a slider or a mini burger....

12 Hour Braised Pork Belly with swede purée, sorrel, baby turnips, anise glaze

I love pork belly, and it is usually my main at any restaurant I visit. Luckily Jai was accommodating and created this main into an entree so I could still try the Windy Point Steak below. The meat was sooooo soft, juicy and fatty - just the way pork belly should be. This dish was very easy to eat for me simply because it tasted similar to Asian pork belly dishes I normally eat or cook. It was gone within seconds. Highly recommended 'safe' dish if you cannot decide what to eat. The only thing I was unsure about was the way the skin was cooked - it somehow didn't fit with the dish I thought. I would have preferred the traditional salty crackling compared to what was done.

Sorbet

A nice and refreshing watermelon and mandarin sorbet to cleanse the palate before the mains.

350 gram Chateaubriand of Beef Roasted Murray Valley Gold export grade grain fed beef fillet

The main event....My stomach was screaming for more after the lovely entrees and this was the piece of meat to rule them all. I am a fan of rare meat, and would never normally order steak that is well done simply because I do no like chewy overcooked meat. This steak was served medium, and I started to worry, would my mouth be tired from chewing 350g of medium cooked meat? It was accompanied by 3 large hand cut potatoes and 3 sauces including horseradish cream, home-made spicy BBQ and a Bearnaise.

My first slice....wow... soft juicy steak with a smokey flavour that didn't require chewing! I couldn't believe it. Even the well done edges of the steak was nice and soft. Together with the 2010 Yalumba Menzies The Cigar Cabernet Sauvignon, this was a match made in heaven....

I felt the creamed spinach bed was a bit of a distraction, as I wasn't sure whether the chef wanted me to use the sauces or the spinach or combine them together with each bite. In the end I tried each of the sauces with the spinach but preferred sauces without the cream as it seemed to complicate flavours. For me, the BBQ sauce was the clear winner because the meat was quite smokey and I am huge fan of spicy food.

Three sauces, creamed spinach and hand cut potatoes to accompany the steak

Roasted Victorian Duck Legs with spiced pumpkin purée, kohlrabi and dukkah remoulade, glaze and truffled pear syrup

As you already know, I am a huge fan of duck so we couldn't pass the opportunity to eat roasted duck legs at Windy Point Restaurant. The taste of this dish was unique to say the least. At first taste, the dukkah was a bit overpowering, however further into the dish, you come to appreciate all the different spices and sauces that make this dish wonderful. The duck was roasted nicely resulting in a tasty skin and moist meat. There were some areas of the drumstick that were a bit dry, but I'm not sure how it can be avoided with roasting.
This dish was teamed with a 2008 Murray Street Vineyards SGM, together they went down a treat.

Dessert wine

Because one picture of a dessert is never enough

Chocolate Mélange for Two assortment of decadent chocolate masterpieces

Dessert time! My wife and I were very full from the entrees and mains. However @mireillelb from Twitter highly recommended desserts to end the evening. Once again, Jai was very accommodating and was able to halve the serving of the Chocolate Melange.

I'm not a dessert expert unlike fellow blogger Pacman, so I'm not going to go into too much detail for everyone, but all I can say is OH EM GEE...... I normally pass on desserts, but WOW, these 'masterpieces' were just that! Tiny little bite sized pieces that 'non-dessert' eaters like me would fall in love with! Amazing. Chocolate? I first though, doesn't it all taste the same? To my surprise none were overly sweet, but every piece had a distinguishing factor to be mildly different from each other. It was very entertaining eating this dish.... highly recommended.

Windy Point Restaurant is a venue that I believe everyone needs to visit once in a lifetime. Whether you love food or not, it's an experience that is definitely not far from anyone's reach, whether it be distance or price. With today's cafes and restaurants where main courses are easily $25+, why people would not consider Windy Point is indeed a question that needs to be asked. You will receive service second to none, a view second to none, and quite possibly a culinary experience that would be hard to match in Adelaide.

Fino - Willunga - Go to McLaren Vale and make a day out of it

2013-05-08T11:57:00.002+09:30

After spending the day in McLaren Vale helping out a friend being 'extras' on a documentary for a winery (very fun with some wine tasting in between takes), what better way to end the day with a late lunch at Fino Restaurant in Willunga.

This is a restaurant that I have only heard good things about, so after a friend again recommended I should go try it out...I did! Located in Willunga, this unassuming restaurant has a lot to offer. The restaurant itself is quite small with a nice indoor and outdoor setting (note: I was unable to properly view the outdoor location given a private birthday function taking place). Atmosphere was fun and casual - really enjoyable.

Fino's dining concept encourages the sharing concept which has become quite popular in recent times. I must admit that Fino does it well and from the pictures below you will be able to see that the dishes themselves are presented in a way which makes it quite easy for the diners to do so. As a result of this sharing concept, diners have the option of sharing a-la-carte, or having a set menu. My friend and I went with the a-la-carte menu.


Sour dough & Diana 'Novello' extra virgin olive oil - $2.50

To start off the meal, my friend and I go for the sour dough. Note that the above picture shows a serving for two. Sour dough and olive oil is a classic, simple combination and Fino does it well with fresh bread and good quality olive oil.

Roast beetroot, carrots and woodside chevre - $18.00

The next item on the menu was the beetroot salad. The salad itself was quite basic in its concept with the chef letting the produce speak for itself. The beetroot was sweet and tender whilst the carrots were cooked al-dente with a slight bite to them. The chevre (goat's cheese) was creamy and salty and when combined with the vegetables make for a great dish. Simple in concept, great in execution.

Berkshire chorizo and pickled green tomatoes - $18

Second course was the chorizo. Looking at the chorizo, it had all the elements that I liked. The chorizo had a char to the skin which gave it a great texture with the fat inside the chorizo being well rendered. No lumpy, uncooked pieces of fat here. The chorizo also had a nice flavour with slight heat. As mentioned above, the chorizo was already cut for us making the 'sharing' concept much easier for the diner. The pickled green tomato, whilst potentially sounding a little too strong for some, packed a lot of flavour but did not overpower the dish.

Garfish, green beans, almonds and aioli - $33

Course three was the garfish. Now I must admit that I am not a huge fan of fish, so my review may be a little biased. Having said this, the garfish was not overcooked and was flakey in texture. My friend and I agreed that the taste of the fish was subtle, but in combination with the beans, almonds and aioli, it was a nice dish. Beans again were not over-processed and the almonds crunchy.

Wagyu beef - price not provided

The fourth dish was the Wagyu beef. Whilst this dish was available as part of the set menu option, it did not appear on the standard menu however was available for diners to try. My personal preference (which is completely open to comment) is that any restaurant that serves beef should ask the diner how they would like it cooked - in this case Fino didn't. My personal preference for beef is medium-rare and the Wagyu came out rare. Now, I don't know whether this was deliberate on Fino's part given the quality of the beef cut being used - but this is me being really nit-picky here!

As noted, the Wagyu came out rare, you could definitely see the quality of the cut with the beef having the fabled 'marbling' of fat throughout the cut. The beef cut (as can be seen) had a great char on the outside which gave it a great flavour with the beef speaking for itself. In some cases the beef did not cut a smoothly or softly as I would like (however I am not sure if this was due to the knife that I had). I would have preferred a little more cooking time so the fat rendered a little more.

Depending on how much you like to eat, 4-5 dishes between two people is sufficient. I do recommend speaking with the waiting staff about how many dishes may be required, as the combination of dishes will depend on sizing (between entree and main). Ok, now - dessert!

Dark chocolate mousse, salted caramel and berries - $16

When I sometimes see chocolate and caramel, I get a little worried. Each flavour is so strong by itself, that in combination can be too sickly and sweet. You do not have to worry here. The dark chocolate mousse was light and creamy with a slightly bitter quality given the use of dark chocolate. The salted caramel is limited in its quantity and is there to support and cut through the mousse. Berries are slightly tart and balance the entire dish. A favourite for both myself and my friend...*drools*

Crema Catalana - $16

Not thinking that one dessert was enough, we ordered the Crema Catalana - Spain's version of the Creme Caramel. There are a few things that I look for in a good Creme Caramel. The 'snap/crackle' of the sugar top with a creamy filling. This did not disappoint. The picture shows that the top was blow torched correctly with a nice crack being made when the spoon was put through. The sugar was sweet and slightly chewy and not hard or bitter (indicating that it may have been over torched). The filling was so smooth, creamy and luxurious - like custard again, *drools* (no lumpy bits at all). The infusion of citrus made the custard mixture sweet to taste with slight citrus tones. Two great desserts to finish off a great meal.

In total, the above dishes with a latte, short black and two glasses of wine totalled $161.00. Not a cheap meal, so just be aware of this if you want to try it out. In terms of booking, I would recommend it as the facilities are a little small. Plan ahead, and make a day out of it as the restaurant is located in Willunga about 15 minutes away from McLaren Vale and some wonderful wineries.

Ambiance: 4/5 - I like the casual vibe and small location...looks like you are coming into someones house....someones great looking house with awesome food
Service: 4.5/5 - Staff were attentive and knew the restaurants philosophy and dishes whilst not being over-attentive
Food: 8/10 - A few points off for the fish (again, a little biased), and the Wagyu not being as soft as I would have hoped

In total, PacMan gives Fino 16.5/20 chops on the chopping board.

House of Donkey - A meat-free masterpiece

2013-05-08T09:34:00.000+09:30

It was one of those last minute lunches. And by last minute, I mean I tweeted Chloe the night before and asked if she wanted to do a cheeky Friday lunch. She did. Both of us have eaten at House of Donkey before but always promised each other we'd eat here together.

The unassuming entrance to House of Donkey (image courtesy of Yelp)

When you see the bicycles, flag and kooky signs out the front, you know you've arrived. Step inside and you'll find 3 tables and a breakfast bar in the main entrance. Venture further down to find another small room of tables and then walk past the kitchen to the garden. There, you'll find four or five mis-matched tables, wooden palates up-cycled into herb gardens and a whole lot fo serenity. We opted to enjoy the good vibe in the front room and spent a good 15 minutes chatting, catching up and laughing. All while a couple sitting on a windowsill seat behind us played scrabble and drank tea.

One of many cute, kooky signs you'll find here.

The menu, made up of half a dozen items plus two specials is adequate - except when they run out of what you want for lunch. I originally ordered a vegan version of the pesto mushrooms but there was only a half serve left. I changed my order to the salad special (kale pomegranate, baby spinach, walnuts and black rice) with the half serve of mushrooms on the side.

In all the confusion of my initial order, the salad I received was finished with blue cheese and the mushroom had melted parmesan melted on top. It was quickly remade and came back with apologies and smiles - I wasn't all that bothered.

Damn fine salad.

The maker of my salad struck a good balance of leafy stuff, substantial tasty stuff and dressing. The pomegranate seeds were like little surprising bursts of sweet nectar hidden in fork-fulls of kale, baby spinach and herbs. Using black rice gave the salad depth, texture and a pleasant earthy flavour. I don't normally dress my salads (and I forgot to ask them to hold the dressing) so it was a little oily for my liking but I'm sure it'd be fine for most people.

I finished every mouthful of my salad and washed it down with a pot of loose leaf chai tea. We stayed a while longer and kept chatting because we were in no rush and felt completely comfortable to sit there all afternoon. Had it been a nice day, I reckon we would've moved out to the garden where (I believe) dogs are made welcome.

Ambiance: 3/5 - Similar to so may other vegan eating places. Still, it's warm and inviting.
Service: 3/5 - Super friendly but perhaps a little vague.
Food: 9/10 - I loved my salad and previous meals here have been tops too!

In total, Twillyon gives House of Donkey 15/20 chops on the Chopping Board.

Vego and Love'n It - Adelaide's secret vegan gem.

2013-05-06T09:44:00.000+09:30

I'm always hesitant to catch up with old school friends for meals since choosing to eat a vegan diet. If I had a dollar for every time I was asked to explain why I'm vegan, I wouldn't be here writing a blog at 8pm on a Thursday night.

When Liz asked to catch up with me while she was back in Australia and told me she was a vegetarian, I jumped at the chance to set-up a lunch date at Vego and Love'n It. When I actually met Liz, she confessed to me that "I'm mostly vegetarian except I eat animals my mates hunt in Canada, I can't remember what the name of that diet is". Well Liz, it's not vegetarian but I'll give you two points for trying.

Liz was as surprised as I was to see the small yellow doorway squeezed in between Naked and Cherri Bellini on Rundle St. We scurried up the narrow, worn staircase to find a red door leading to a kitsch, typically vegan cafe.

Entrance to Vego and Love'n It. Image credit: Google Street View

The combination of vinyl chairs surrounding laminate top tables and an eclectic collection of art haphazardly adorning the walls of this small space resembles the cute and random way a four year old dresses themselves. We took a seat and began studying the menu board. As soon as we'd decided, our order of two half-sized Bali Burgers and a large and small carrot, celery, beetroot and ginger juice was taken at the table - impressive!

The menu board blends in with the other artwork on the walls.

Liz had barely finished telling her next story about watching a bear catch salmon and our juices were delivered (we couldn't tell which was large and which was small but they were both definitely fresh with well balanced flavours), our burgers followed shortly afterwards. I should let you know that the burgers are $14 for a whole burger and $7 for a half serve - unless I'd just finished the 40 Hour Famine, a half size is more than enough.

The Bali Burger. Epic half serve.

Now to the serious stuff. The rye bread roll surrounding the burger was fresh and slightly crusty on top but the base was lost somewhere under the patty. I was hoping for a toasted bun - something I miss since being vegan is crunchy textures in food. The patty was thick, moist and perfectly seasoned. It didn't crumble when I cut into it but I couldn't identify every ingredient. Maybe it was potato, maybe it was cauliflower, maybe it was both. Whatever it was, the flavour brought that smiley frown to my face that says "golly gosh, I'm enjoying this food". Topped with grated carrot, a piece of lettuce and delicious chilli sauce, the burger is as generous as it is delicious.

Every where you look, there's something cute and kitsch.

Our plates were cleared quickly, we didn't have time to stay for tea so we settled the $24.50 account (that's not a typo) and we went back down the stairs to Rundle St.

This may indicate how much I enjoyed my Bali Burger.

Ambiance: 3/5 - it's cute, quaint but a little cramped.
Service: 4/5 - I loved the table service but there is minimal effort made to up-sell.
Food: 9/10 - it's great 100% vegan lunch grub, creative vegan menu and more than just burgers.

In total, Twillyon gives Vego and Love'n It 16/20 chops on the chopping board.

Highway Hotel - Game season, game on!

2013-05-02T10:36:00.000+09:30

The Highway Hotel invited four members from The Chopping Board to the Game Season preview dinner to be introduced in the month of May (1-15). All meals and drinks were provided free of charge by The Highway Hotel.

This was another rare occasion where all four members of the Chopping Board were able to meet up and review together. (Late cancellation by Ping Pong meant our good friend and regular guest blogger Hazemo was able to join us).

On arrival, Head Chef, Nick Finn provided a detailed run down the menu, produce, how it was sourced, prepared and presented, along with a few of their craft beers for tasting to entice us to stay for the night! As the name suggests, the Game menu focuses on game related meats (think venison, rabbit, duck). We were advised that tasting dishes were to be served first, and once complete, we would have the opportunity to go to the dining area and select a sample item to be then provided as a main serving.

Given we were provided with tastings as well as mains, this review will cover both items (where a tasting and main were provided). As each of the reviewers got a chance to taste the food provided, you will see (where possible) the opinions of all reviewers.

OK, so now to the food!

Rabbit Cacciatore

A cacciatore style of dish which makes the hero of the dish, rabbit, seem less daunting

First on the menu was the Rabbit Cacciatore wtih tomato, olive, speck & pugliese ciabatta served as both a tasting and main.

Super Bomberman – I had this as a tasting option, the rabbit presented was very soft and without mentioning that it was rabbit one could not tell that this was the case. The mash on the side was creamy and smooth and was a great combination with the tomato sauce. A very hearty dish for cold winter nights.

The Emperor - I loved this as a taster, loved the depth that the olives provided and the slow cooked tomato sauce was spot on. These key flavours were still there in the main, however, I was a little disappointed that the rabbit was not the same. It was a lot drier and chewier. Not sure if this was just the bit of meat in the main, or maybe an outlier to the whole process.

Hazemo - The rabbit was soft and tasty, and not quite as 'gamey' as you could expect from the dish. The olives slow cooked in the sauce brought through a strong taste throughout the dish, and the mash throughout all the dishes was creamy and delicious. Definitely a fan.

PacMan - As a result of the little taster that was provided to us (and how much I liked it), I decided that I would have this as a main. The rabbit was served on the bone with the creamy mash and ciabatta. For me, the main was a little bit of a let down. Whilst the flavours were there - nice tomato base with a little saltiness from the olive, my rabbit was very dry - not tender and falling off the bone like I would have hoped. The mash was creamy and smooth. The ciabatta was also nice but a little too oily for my liking.

Kangaroo Burger

Head Chef, Nick Finn worked with his suppliers to create these burgers

Second to grace our plates was the Kangaroo Burger w bush chutney & chips. Whilst we all had this dish, we will let the resident expert, The Emperor, make comments on his thoughts.

The Emperor - This was served to us as an entrée slider size. As you may or may not know, I am a bit OCD when it comes to burgers and how they are set up, cooked and served. When I read the menu the prior night, my first hope was the the patty was minced kangaroo meat. When the chef was informing us about the dish, he described the level of detail that went into getting the right mix of kangaroo cuts and fat content when mincing the patty - BOOM! I'm excited.

Creating the humble burger but mixing it up from the standard chicken or beef patty was exciting for me so I could not wait to try this burger. To my surprise, it was really good. In my opinion, Kangaroo has a distinctive flavour which can be strong, with an almost smoky quality. This was definitely maintained in the patty, and these flavours stayed the hero of the burger. It wasn't over sauced, it was presented with a good dollop of sweet chutney and a dash of aoili. It all worked really well together, and gave me a great taste of kangaroo via a different medium. This is definitely a dish I would have again, but potentially as part of a trio of different sliders. My only question was if it would get overwhelming if it was in a larger size burger.

Fries with seasoning

Crocodile Skewers

Meat is harvested from the tail of the animal. Being a subtle flavoured meats, it is spiced using Asian flavours

Third on the tasting menu were the Crocodile Skewers w Asian salad & chilli jam

PacMan and Super Bomberman – The skewers were a little dry and tough for our liking. When questioned, the Head Chef mentioned the skewers are made from the tail of the crocodile resulting in its texture. The chilli jam was delicious, very hot and went very well with the salted fries on the side.

The Emperor - I have had crocodile before, so I knew what to expect. It's a little chewy, but, when you have an amazing chilli jam, I forgot about the crocodile. Other than being a little chewy, the crocodile was nice, not too strong in flavour. So all in all, a good dish. I think that the chilli jam should be a permanent addition to The Highway menu!

Hazemo - The chilli jam was the star of this dish. Reflecting on the dishes, I'm yet to be convinced that crocodile is worth trying to work with - as the flavour wasn't particularly strong, and the texture was similar to eating something akin to salt and pepper squid. It should be noted that I feel this was more of a reflection on the meat itself rather than the cooking process or the skills of the chef, but honestly anything with this chilli jam was worthwhile having a go. Those sensitive to spice should be warned, be prepared for some heat with the sweetness.

Denver Venison

The venison is cooked for three hours. Being a tougher meat, braising it allows the meat to breakdown and soften

Last on the tasting menu was the Denver Venison with gnocchi, fennel & parsnip chips.

Super Bomberman – I had this as both a taster and the main as I loved it so much! This was the winning dish for the night. I fell in love with the gnocchi, each piece was soft and slightly chewy, but never soggy or too moist. Each piece was uniform in its size and texture and were pure delights. The venison was soft and plentiful. I could eat buckets of this dish...Amazing.

PacMan - Definitely the winner of the night for me, by far. The venison was soft and swimming in that gravy. It was so appealing that I would have loved some fresh bread to dip straight into it! As for the gnocchi, they were slightly pan fried fluffy pillows of deliciousness swimming in pools of gravy in my mouth *drools*.

The Emperor - A great dish. Classic flavours from the gravy, balancing out the strong meatiness of the Venison. Plus some great little pillows of gnocchi goodness. Definitely the dish of the night for me too, something I would have expected to see at an upmarket restaurant, this is the second item of the night that I would return for if it was permanently on the menu.

Hazemo - The gnocchi were superb, fried to perfection with a firm casing on the outside and a soft inside. The venison was tasty and without any unexpected flavours. If you're a fan of gravy-based dishes, grab this in a heartbeat.

Crisp skin Duck Breast

Duck is often a dish that is overlooked when it comes to game meat, for Game Season, the Chef opted to use the breast.

At the completion of the tasting, we were directed to the dining room where we tried the Crispy Skin Duck Breast with braised lentils, tomato, sugo & witlof hearts as a main.

PacMan - The menu touts this as a 'crispy' skin duck dish, so when I see that key word, I expect it to be on the dish. The duck was flavoursome but I was a little disappointed that the duck skin was not crispy at all however this was only a small issue in what was a great dish.

The Emperor - I chose this as my main, as I don't often eat a lot of duck, other than down Gouger St. The duck was really well cooked, just past medium rare and still soft and juicy. Some might like it a little rarer, but this definitely catered to the majority. The skin was almost crispy, but, didn't quite have the crunch to meet the brief. The other parts of the dish were a great compliment to the strong flavours of the duck. Braised lentils had great smooth texture, the sugo slightly sweet and was great with the duck breast, and the witlof hearts provided some necessary crunch. A great dish only let down by some missing crispiness.

Crocodile Sausages

These sausages are a play on a classic pub dish.

Hazemo had the Crocodile Sausages with sweet relish mash potatoes & glaze as his main. This dish was unfortunately the most disappointing of the night. The sausages weren't particularly flavourful, and really reminded me of herbed chicken sausages in terms of flavour. The texture of the snags themselves were a tad pasty, with a bit of unexpected stickiness to the filling. The chef has obviously gone to significant lengths to make a tasty crocodile sausage, and to his credit, I think they've probably produced the best possible representation of this dish, but I do wonder though whether crocodile as a meat suits this sort of meal? Again, the accompaniments were great, with pickled cabbage and a wonderful creamy mash coming alongside the snags.

Dessert Platter

Dessert platter

The Chopping Board - We thought this was a great representation of what spending some time as a patisserie chef can do for your dessert offerings. There were lots of options on the plate with the Creme Catalan being a favourite for all particularly when in combination with the basil and blood orange sauces. The combination definitely tickled our taste-buds and The Emperor mentioned that he would go back just for this. There was nothing wrong with any of the other options on the platter, they were all great too, but the Catalan was definitely the fave!

Overall, we believe that the Chef has presented a good variety of game dishes which in some instances are different to the norm whilst not scaring off the typical diner. Many of the dishes had rich game flavours and were executed well, however the dry rabbit (as a main) and croc skewers along with a non-crispy skin duck are areas that may need improvement. Another factor to consider would be the price of such dishes under a typical dinner setting.

If you are in for something a little different, The Chopping Board definitely recommends that you give the Game menu, especially the Venison with Gnocchi a go whilst it is available (May 1-15).

Quick Chop! The Loft Oyster and Wine Bar

2013-04-29T12:40:00.001+09:30

For those of you whom are regular readers of the blog, you would be aware that we have Facebook, Twitter and Instagram accounts. Reading through our twitter feed a while back, I noted that @loftwine was following us. Looking at the Twitter profile page for Loft Wine I noticed that it was located on Gouger Street however it was not familiar to me so I investigated further. After some back and forth I realised that it had its opening night on 24 April 2013 so I decided to pay it a visit.

Walking down Gouger Street I realised that it was located near Morphett Street in a building which previously housed clubs (Black Cat White Cat and Gateway) near Mars Bar. Now, I have previously been at said clubs so knew what this space previously looked like. To say that I was shocked at the transformation was an understatement. What was previously a dingy club location has been transformed into a classy, cozy, modern establishment. The space is decent in size with different stations ranging from comfy couches to bar seating and tables. The dim lighting also provided a cozy ambiance.

Loft Oyster and Wine Bar as the name suggests, serves oysters, wines, cocktails and a selection of other foods. I arrived with a friend of mine and go straight for the oysters.

Great selection of wines available, with different oyster types also

Upon viewing the menu, it can be seen that oysters can be purchased in either half-dozen or dozen quantities, with both hot and cold varieties available. Since we were eating later that night, we go for a combination of hot and cold options (half dozen each).

Cold: Natural, fresh lemon (1/2 dozen - $14)

The first dish to come out are the Oysters Natural. One of the issues that you can come across when eating oysters natural is that they can sometimes taste too much like the ocean and therefore detract from the subtle flavour of the oyster. I can say that this was not the case. The oysters were plump with a creamy tan colour and smelt quite fresh.

Hot: Kilpatrick - prosciutto and worcestershire sauce (1/2 dozen - $15)

Second on the menu was the oysters kilpatrick. Again, well presented with great flavours. The tried and tested 'kilpatrick' combination didn't disappoint. The combination was made a little more sophisticated with prosciutto as opposed to bacon. The kitchen did not skimp on the kilpatrick sauce and the oyster meat was plump and juicy.

Good listing of wines and cocktails.

I believe that Loft Oyster and Wine Bar is going to be a good addition to the Gouger Street Bar Scene. I see it being a great spot to unwind after a long day's work, as well as after work drinks on a Friday night or pre-dinner oysters and drinks.

If you are ever around the Gouger Street area, give Loft Oyster and Wine Bar a go.

www: http://www.loftbar.com.au/
twitter: @loftwine

Mama's Pierogi - giving the Polish dumpling a go

2013-04-26T13:11:00.000+09:30

The Chopping Board team always likes to try new places, now before anyone says, yes we are aware that Mama's Pierogi has been around for some time (on Port Road) so this review is for the newly opened CBD location. We will also stress that this review is only for the Pierogi (which covers a number of different flavours) and not the other dishes on the menu.

Mama's Pierogi

Mama's Pierogi serves a combination of savoury and sweet pierogi with small servings (6 dumplings) at $5.50 (savoury) and $8.00 (sweet) and regular servings (12 dumplings) at $10.00. Hot dishes are all $12.00.

As the Chopping Board team went on a group visit, this review has been written up from each of the reviewers perspective, with a consolidated score at the end. We also utilised the knowledge of a friend of the Chopping Board - Hazemo who has an Eastern background and was able to provide some background information on what a Pierogi should be like. Ok, the review...

Hazemo
As a kid growing up sitting in my Ukrainian grandma's kitchen eating Pierogi (pronounced peer-ogg-ee in the Ukraine), I fondly remember demolishing these tasty morsels and the amazing, heart-stopping pool of melted butter they were fried and served in.

While Mama's is a pretty good representation of the Cheese and Potato Pierogi, I can't help but feel the mass production of these little suckers might have detracted somewhat from the richness of the flavours. And maybe it's just a Polish thing - but there was no pool of butter for me to dunk my face in. I also gave their Kopytka a go, and again, I was disappointed with the lack of flavour - no real cheese or onion baked in flavour, but their texture was spot on.

All of this said - there ain't that many places you can relive your Eastern European childhood at lunchtime, so I've gotta give them some points for authenticity.

The Emperor
Walking into Mama's, I get the feeling that this place must be good. There are no free chairs, a massive line up, and people looking quite excited. I eagerly decide that I am having a mix of 12 dumplings - Spinach and Feta, Potato and Cheese, and the Beef and Sauerkraut. There is a bit of confusion as to when mine is ready, and it is collected when someone else hears their name called, and they also collect mine. Some improvements are needed here. Onto the food!

Of the mixed serving that I had, the best were the Potato and Cheese - smooth, cheesy, well salted and heavy in taste, they were the pick of the group. In my opinion I needed more sour cream but, I was informed that that's not the usual serving method, so maybe I am just non traditional. The other two flavours were ok, the sauerkraut wasn't that strong in flavour, nor was the feta in the other. I would try another flavour if I return.

PacMan
I order the beef and pork pierogi. I open my take-away container and I see a hair in it - not a good first impression (note: I have had such bad luck with this! If you have read our Gilbert Street Review, something very similar happened...anyway!)

I returned my meal to the counter and let them know, and without fuss I am given a new meal and a kind apology. I believe that you can tell a lot by a restaurant and how they handle issues like this and they dealt with it well. Now the pierogi...the filling was quite dry and did not have the depth of flavour that I was expecting. The dumpling casing was also a little thick (compared to the Chinese dumpling) and stuck to the roof of my mouth. The additional toppings of bacon and sour cream were a much needed addition.

Ping Pong
Being the first time to eat Polish food, I wasn't sure what to expect. However, after seeing Mama's Pierogi on the Polish episode of Food Safari I was relatively excited. I ordered the Spinach and Feta pierogi with all three toppings of caramelised onion, bacon and sour cream. What was presented looked nice and appetising. However, after tasting the pierogi I was disappointed. These dumplings were stodgy and bland, with very little excitement factor. So much so that I got bored eating it and only ate 5/12 dumplings - and I hate wasting food. After eating at Mama's I was left with a weird mouth feel all afternoon. This unfavourable experience may be due my choice of pierogi flavour. However, I'm not really keen to go back to try the others.

Ambiance: 2.75/5 - Very busy, tables are small so it may be difficult for larger groups
Service: 2.5/5 - Average, but you can't expect alot given the environment under which its operating
Food: 5.5/10

In total, The Chopping Board gives Mama's Pierogi (Pierogi only - CBD Location) 10.75/20 chops on the chopping board.

Whipped Bake Bar Cafe - it never ends on Semaphore Road

2013-04-24T07:33:00.000+09:30

For some time now, people are starting to realise that the Western suburbs, in particular Semaphore Road is becoming a hub of activity on the food scene. The Chopping Board has done a few reviews of places on Semaphore Road so I have decided to continue this trend with a review of Whipped Bake Bar Cafe - doesn't hurt when I have friends that live around the area so its easy and convenient to get to!

There are three distinct eating areas at Whipped, there is an outdoor area out footpath, inside area (great when its raining - like it was on my visit) and outdoors at the back, which would be great during the warmer sunnier days. Quite a large space and definitely children friendly.

Note: This review was done over two different visits.

Sourdough, mushrooms, avocado
and hollandaise - no longer on menu

First on the menu was the sourdough, mushrooms, avocado, hollandaise and poached eggs. Please note that this doesn't appear to be on the menu currently, however I will still review it as I believe that people still need to hear about it.

Whilst I have had avocado on toast at many places, I have never had it in combination with mushrooms and hollandaise and egg. In my opinion there was too much going on - this would have been better if the avocado was removed. The hollandaise sauce was also too salty overpowering the entire dish and drowning out the earthy flavour of the mushrooms and the slight sweetness of the avocado.

During my second visit I had a friend of mine order a dish with hollandaise and her comments (without any bias of my previous experiences) were that the sauce was again, too salty.

Toasted banana and macadamia bread - $12.50

Remembering my first visit, I decide to stay away from the eggs and go for something a little different (and I wasn't too hungry). I choose the toasted banana and macadamia bread, with mixed berries, pistachio, banana and marscapone.

The bread was delicious - light and fluffy, completely opposite to the dense bread which I was expecting. The marscapone was creamy but in my opinion there was too much of it which lead to leaving a lot of it left on the plate. The berries added a great tartness to the dish which I believe was needed to cut through the richness of the marscapone. The crunch of the pistachio also added a different textural element which was needed on the dish.

I would have preferred more berries and less marscapone and banana - but this is personal preference.

Finish it off with a nice latte and it's a great weekend!

Ambiance: 3/5 - Children friendly, laid back vibe, great during a warmer day
Service: 3/5 - solid service, standard for cafe
Food: 6.5/10 - nice flavours may need a little more refinement

In total, PacMan gives Whipped 12.5/20 chops on the chopping board.

Quick Chop! Cikolatte Restoran

2013-04-22T13:51:00.000+09:30

After a visit to the Loose Caboose, my friends and I were looking for something sweet to eat. So to try something different, we went to Cikolatte Restoran. I ordered the white chocolate and berry brownie with hazelnut gelato.

White chocolate and berry brownie with hazelnut gelato - $7.50

The brownie was everything that you would expect - slightly crunchy top and chewy middle. The gelato was also smooth and creamy. Decent size for a decent costing dessert. My friends ordered desserts also and agreed that it was good. I did notice (and this may only be on the specific day we went) that the demographic was much more 'mature' than I expected. Cikolatte also serves lunches and pide so if you are on Prospect Road, PacMan recommends that you give it a go - but the temptation to cross the road (literally) and go to Devour may be to great!

Star of Siam - Simply the best thai

2013-04-19T16:13:00.001+09:30

Star of Siam needs no introduction. I’ve been eating regularly at this Thai restaurant for over 20 years and amazingly their quality hasn’t changed. I was surprised that it took me this long to do a review of one of my favourite places to eat in Adelaide.

Greeted at the front door by the amazing and ever so bubbly Jasmine we are seated and provided with menus and asked for drinks. If you have ever been to Star of Siam, I’m sure you’ve met Jasmine. She is the true definition of a maître d'.

Even at 6pm on a Monday night, half the restaurant was full. We quickly ordered our favourite dishes so we could beat the rush of other orders.

Less than 10 minutes our dishes start coming out, the waiting staff politely asking whether we wanted each dish served for us or whether we would serve ourselves. We were happy for everything to be thrown in the middle of our table to serve ourselves. It’s always nice to be asked.

First up, everyone’s favourite; Pad Thai. Not much to say except I’ve introduced many to this dish served by Star of Siam, and 100% of responses were “best I’ve ever had”.

On this occasion, the Pandan chicken was a bit overcooked. The edges were a bit too crispy leaving the centre to be drier than usual. I can honestly say, this has been the first time (out of over 20 visits) I have encountered this problem. Other than that, a beautifully marinated piece of chicken thigh, not too overly sweet.

We normally get the Larb Chicken for our salad, but we decided to choose the Snow Pea Salad today. Lots of snow peas and minced, in a mildly spicy sauce. I would have preferred it to be bit more spicy, but overall, a very refreshing dish.

The Barramundi with Green Mango, is a MUST TRY. I’m going to make a big call, but it is my favourite dish from any restaurant in Adelaide. It is a seasonal dish depending on the green mangoes, but if it’s on the menu, do not hesitate to order this. The barramundi is deep fried with skin, deboned and drizzled with a tangy fish sauce with cashews and green mangoes.

Mooyang is another one of my favourite dishes. This dish goes particularly well with rice as the charcoal grilled pork is slightly sweet, very soft and tender.

The last 2 dishes are the curries, a Green Chicken Curry which is spicy, compared to a sweet Red Duck Curry. Each curry is very generous with large pieces of meat and freshly chopped vegetables. Great with rice, and don’t worry if you can’t finish it because you’re too full or ordered too much, take-away for a great lunch the next day in the office and make everyone jealous.

Once again - I believe this is Adelaide's best Thai. Thai Orchid down on Henley beach is also nice, but some dishes are lacking behind compared to Star of Siam.

Super Bomberman gives Star of Siam 17/20 chops on the Chopping Board

Food: 9/10 (slight deduction this time for the overcooked Pandan chicken)
Ambience: 3.5/5
Service 4.5/5