Once upon a time, kids grew up knowing that meat came from an actual animal and didn't just magically appear in pre-packaged individual portions, wrapped in plastic and sitting in rows in the refrigerator case at the supermarket.
I found this video on coolhunting sharing the story of a great butcher in Williamsberg, New York where meat is treated the old fashioned way. Arriving to the shop as a full carcass, butcher Tom Mylan from Marlow and Daughters (love it...daughters!) cuts it in view of customers and explains his techniques. Customers can even do beef sashimi tastings to taste the quality of the meat before buying it. Now that's fresh!
It's great to see so much pride taken in keeping the traditions of old school butchers alive and also so see it shared with the customer so they're aware of the trip it takes from the farm to the plate.
Monday, 23 March 2009
Tuesday, 17 March 2009
taste of sydney festival
What: Taste of Sydney Festival
Where: Centennial Park
When: March 13-15
The residents living around Centennial Park must looove it when someone decides to host a festival in the park (insert look of derision). Bunches of munted teenagers chewing their faces, drunken people running into traffic and sunglasses after dark. Fortunately this time around, it's more likely that many of the residents actually attended the Taste of Sydney festival, rather than sitting at home rolling their eyes at the sound of thumping music.
A trade fair of sorts, Taste of Sydney was a collection of some of Sydney's best and brightest restaurants and their very talented chefs, showcasing their wares alongside wine merchants and niche food suppliers including incredible Australian buffalo fetta, NZ limoncello and gourmet bush food.
In short, Taste is the only way you'll ever get to enjoy an entree from Assiette, a main from Pilu at Freshwater and dessert from Jonah's at Whale Beach without a helicopter on standby between courses. And if the price tag at Buon Riccordo freaks you out, you can get a taste of Armando Percuoco’s inspired creations without having to take out a bank loan or pawning your dining companion – entrees at the festival started at $8, mains at $10.
There were no Pete Dohertys, Kanye Wests or Bonos at this festival; but there were rock stars of the food kind; Giovanni Pilu, Justin North, George Francisco and Matthew Kemp, just to name a few (though I can't promise I didn't see tantrums being thrown and underlings running scared). Check out the full run down here.
Leather pants were replaced with aprons and commanding expressions as staff scurried behind the scenes to churn out hundreds of dishes to the waiting public who devoured them with appreciative eyes and stomachs.
Whilst there were no bad dishes in the bunch, the stand outs came in the form of Dank Street Depot’s ham steamed in hay served with buttered suedes for its subtle flavour and rustic appeal.
Restaurant Balzac’s saddle of suckling pig with crackling and baby garden peas showcased Matt Kemp’s winning way with swine: perfectly tender meat wrapped in delicately crisp skin, set off by the freshness and lush appeal of the peas. Meat and veg never tasted so sexy.
Props go to Flying Fish’s yellow fin tuna with ruby grapefruit and sweet crackling pork for such an interesting combination of flavours and textures on one plate which not only tasted fresh but was also one of the best presented dishes on the day. We do eat as much with the eyes as we do with the stomach, after all.
On the dessert front, many ladies were spotted dreamy-eyed with Assiette’s bellini with strawberry & cinnamon donut in hand, the bellini was as luscious as you can ever expect a strawberry concoction to taste and the cinnamon donuts (or rather donut holes) were a comfort food-esque way to anchor the dessert back down to basics.
For the more risqué, a trip to George Francisco’s tent for Jonah’s at Whale Beach found the infamous boob-like pannacotta with lavender honey and fresh pomegranate jiggling at your arrival. Not sure if it was George’s idea to offer the dessert free to ladies if they could consume it whole (no hands) in one go, but it sure was entertaining!
The lowlights may have come few and far between, for instance, if one Crown (the currency used by Taste) equals one dollar...Why not just use dollars? And why was the VIP lounge set up by Emirates devoid of food (at a food festival no less)?
Putting the bottle of Hatorade aside, the Taste of Sydney festival organisers should consider the inaugural event a big success for dragging that many foodies outdoors to celebrate the great culinary talent and passion Sydney has on offer.
Where: Centennial Park
When: March 13-15
The residents living around Centennial Park must looove it when someone decides to host a festival in the park (insert look of derision). Bunches of munted teenagers chewing their faces, drunken people running into traffic and sunglasses after dark. Fortunately this time around, it's more likely that many of the residents actually attended the Taste of Sydney festival, rather than sitting at home rolling their eyes at the sound of thumping music.
A trade fair of sorts, Taste of Sydney was a collection of some of Sydney's best and brightest restaurants and their very talented chefs, showcasing their wares alongside wine merchants and niche food suppliers including incredible Australian buffalo fetta, NZ limoncello and gourmet bush food.
In short, Taste is the only way you'll ever get to enjoy an entree from Assiette, a main from Pilu at Freshwater and dessert from Jonah's at Whale Beach without a helicopter on standby between courses. And if the price tag at Buon Riccordo freaks you out, you can get a taste of Armando Percuoco’s inspired creations without having to take out a bank loan or pawning your dining companion – entrees at the festival started at $8, mains at $10.
There were no Pete Dohertys, Kanye Wests or Bonos at this festival; but there were rock stars of the food kind; Giovanni Pilu, Justin North, George Francisco and Matthew Kemp, just to name a few (though I can't promise I didn't see tantrums being thrown and underlings running scared). Check out the full run down here.
Leather pants were replaced with aprons and commanding expressions as staff scurried behind the scenes to churn out hundreds of dishes to the waiting public who devoured them with appreciative eyes and stomachs.
Whilst there were no bad dishes in the bunch, the stand outs came in the form of Dank Street Depot’s ham steamed in hay served with buttered suedes for its subtle flavour and rustic appeal.
Restaurant Balzac’s saddle of suckling pig with crackling and baby garden peas showcased Matt Kemp’s winning way with swine: perfectly tender meat wrapped in delicately crisp skin, set off by the freshness and lush appeal of the peas. Meat and veg never tasted so sexy.
Props go to Flying Fish’s yellow fin tuna with ruby grapefruit and sweet crackling pork for such an interesting combination of flavours and textures on one plate which not only tasted fresh but was also one of the best presented dishes on the day. We do eat as much with the eyes as we do with the stomach, after all.
On the dessert front, many ladies were spotted dreamy-eyed with Assiette’s bellini with strawberry & cinnamon donut in hand, the bellini was as luscious as you can ever expect a strawberry concoction to taste and the cinnamon donuts (or rather donut holes) were a comfort food-esque way to anchor the dessert back down to basics.
For the more risqué, a trip to George Francisco’s tent for Jonah’s at Whale Beach found the infamous boob-like pannacotta with lavender honey and fresh pomegranate jiggling at your arrival. Not sure if it was George’s idea to offer the dessert free to ladies if they could consume it whole (no hands) in one go, but it sure was entertaining!
The lowlights may have come few and far between, for instance, if one Crown (the currency used by Taste) equals one dollar...Why not just use dollars? And why was the VIP lounge set up by Emirates devoid of food (at a food festival no less)?
Putting the bottle of Hatorade aside, the Taste of Sydney festival organisers should consider the inaugural event a big success for dragging that many foodies outdoors to celebrate the great culinary talent and passion Sydney has on offer.
Monday, 16 March 2009
mona greaser smile
You knew that fast food hamburgers (ok. hamburgers in general) are pretty fatty.
Here's a guy who's taken this truth to an entirely different level, replicating famous works of art...from hamburgers. Turn down the volume - his voice is pretty Morgan Spurlock annoying but he's rather talented with the 'ol bun and patty:
...can I get a quarterpounder with extra cheese to go? Yes, I need it for artistic purposes only. Promise.
Here's a guy who's taken this truth to an entirely different level, replicating famous works of art...from hamburgers. Turn down the volume - his voice is pretty Morgan Spurlock annoying but he's rather talented with the 'ol bun and patty:
...can I get a quarterpounder with extra cheese to go? Yes, I need it for artistic purposes only. Promise.
who stole my lunch?
Finally, a way to deter pilfering workmates from stealing the sandwich you got up early to make so you didn't have to buy lunch.
Introducing the latest in anti-theft sandwich technology: the mouldy bag.
Looks disgusting...and if it was real, shame on you.
Fortunately these babies only simulate the look of a mouldy sandwich, keeping you lunch fresh and un-stolen like.
Now if they could only design a way to stop the office clean freak throwing it out, you'd be home free...
p.s. you can buy 'em here. Thanks Food Gawker.
Introducing the latest in anti-theft sandwich technology: the mouldy bag.
Looks disgusting...and if it was real, shame on you.
Fortunately these babies only simulate the look of a mouldy sandwich, keeping you lunch fresh and un-stolen like.
Now if they could only design a way to stop the office clean freak throwing it out, you'd be home free...
p.s. you can buy 'em here. Thanks Food Gawker.
Tuesday, 10 March 2009
poppyseed crusted chicken with roasted field mushrooms and tomato ragu
Sounds fancy. Couldn’t be further from the truth. You’ve come home from work, you cooked pasta for the past three nights in a row and you want something that doesn’t vaguely resemble two minute noodles or a lame stir fry. This just might be the recipe to try. File this one under ‘quick’, ‘easy’, ‘delicious’ and ‘healthy’.
(serves 2)
Ingredients:
2 chicken breasts
1 handful of poppyseeds
1 tin of tomatoes
1 medium sized zucchini, sliced
½ a Spanish onion, sliced thinly
2 cloves of garlic, crushed
2 large field mushrooms
½ a red chilli, chopped
salt, pepper and sugar to taste
parmesan shavings to garnish
olive oil
Method
Mushies:
Turn the oven to 200 degrees
On a baking tray, place mushrooms topped with a pinch of salt, pepper, a little of the garlic, the chilli, a few pieces of onion and a drizzle of olive oil
Whack the tray in the oven and leave it for about 15 – 20 minutes or until the mushroom starts to soften.
Chicken:
Rub chicken breasts with salt and pepper
Pour the poppyseeds onto a plate and roll the chicken in it. Make sure it's coated evenly.
Heat a frypan on high, adding olive oil only when the pan is hot. Sear the chicken for 2 minutes on each side. (You want to make sure the poppyseeds stick to the chicken when you start to make the ragu.)
In the same frypan, pour the tin of tomatoes, onions, the rest of the garlic and zucchini. Give the pan a bit of a shake to make sure the veggies are coated by the sauce. Reduce the heat to low and cover for 12 minutes. Remove the lid, give it a stir and season with salt, pepper and sugar to taste.
The mushrooms should be well and truly done by now. Serve them with shaved parmesan and an extra drizzle of olive oil. Remove the chicken from the ragu and set aside. Slice into thick pieces on the diagonal. It looks nicer that way.
Serve the mushrooms and ragu with the chicken placed on top (presentation is important!) If you’re needing a bit of a carb fix, serve this with tagliatelle or brown rice.
Total cooking time: 30 minutes
(serves 2)
Ingredients:
2 chicken breasts
1 handful of poppyseeds
1 tin of tomatoes
1 medium sized zucchini, sliced
½ a Spanish onion, sliced thinly
2 cloves of garlic, crushed
2 large field mushrooms
½ a red chilli, chopped
salt, pepper and sugar to taste
parmesan shavings to garnish
olive oil
Method
Mushies:
Turn the oven to 200 degrees
On a baking tray, place mushrooms topped with a pinch of salt, pepper, a little of the garlic, the chilli, a few pieces of onion and a drizzle of olive oil
Whack the tray in the oven and leave it for about 15 – 20 minutes or until the mushroom starts to soften.
Chicken:
Rub chicken breasts with salt and pepper
Pour the poppyseeds onto a plate and roll the chicken in it. Make sure it's coated evenly.
Heat a frypan on high, adding olive oil only when the pan is hot. Sear the chicken for 2 minutes on each side. (You want to make sure the poppyseeds stick to the chicken when you start to make the ragu.)
In the same frypan, pour the tin of tomatoes, onions, the rest of the garlic and zucchini. Give the pan a bit of a shake to make sure the veggies are coated by the sauce. Reduce the heat to low and cover for 12 minutes. Remove the lid, give it a stir and season with salt, pepper and sugar to taste.
The mushrooms should be well and truly done by now. Serve them with shaved parmesan and an extra drizzle of olive oil. Remove the chicken from the ragu and set aside. Slice into thick pieces on the diagonal. It looks nicer that way.
Serve the mushrooms and ragu with the chicken placed on top (presentation is important!) If you’re needing a bit of a carb fix, serve this with tagliatelle or brown rice.
Total cooking time: 30 minutes
crust competition winners
Thank you to everyone to entered the competition to win one of Crust's new Uppercrust pizzas. There were certainly some interesting answers regarding what luxury items you love most.
Congratulations to:
Debbie
Jason
Guy and
Gabby
for their creative responses, enjoy your prize and don't forget to let me know what you thought!
My thoughts on Uppercrust coming soon.
x fooderati
Congratulations to:
Debbie
Jason
Guy and
Gabby
for their creative responses, enjoy your prize and don't forget to let me know what you thought!
My thoughts on Uppercrust coming soon.
x fooderati
Tuesday, 3 March 2009
menya
Shop 8
8 Quay St
Haymarket 2000 NSW
http://www.menya.com.au/
If you’ve ever visited that infamous “handmade noodle place” on Quay Street, I can guarantee at some point, you’ve looked at the rather schmick-in-comparison Japanese noodle bar next door and contemplated going in – (even if for a few seconds) before being lured by the sexy hanging plastic grapes and carpet-clad walls of Chinese Noodle Restaurant.
After giving the waitress outside Chinese Noodle (aka. Handmade Noodle, aka. Meat Filled Buns) an apologetic shake of the head, we veer to the left and walk into Menya: probably one of the most overlooked ramen joints in town. Menya is clearly different when it comes to its comparison with the rest of the eateries in this little enclave on Quay Street. Yes, there are noodles and dumplings, but we’re talking Japanese territory here: This is Ramen town, bitches.
The sleek interiors, including a long dark wooden communal table, stainless steel surfaces are a world away from the clanging of pots and yelling of orders next door. In fact the closest you’ll get to shouting here is a chorus of “Irashai Mase!” from the impeccably polite Japanese staff upon entering. I know it means ‘welcome’ but I have a feeling there’s an undertone of ‘thanks for choosing us over next door’, too. The menu is classic casual Japanese eatery fare: Ramen, Soba and Udon varieties, as well as rice dishes, dumplings and a small selection of sushi and sashimi. Being in the heart of Chinatown, aka stronghold of the student population, the menu is reasonably priced, from $1.50 for sides to $23.00 for a full-on bento box experience. There are a few questionable selections such as the Kogashi (spicy cheese ramen) – but it’s more a reflection on Japanese culture’s unique take on Western food rather than a quirk of Menya’s own.
My dining companion chooses to go with a classic tonkotsu ramen, the rich pork flavoured broth is filled with al dente noodles, chunky pork slices, finely sliced spring onions as well as a few slices of that questionable Japanese seafood stick with the pink manga-like swirl through the centre. The seafood sticks get left behind, but little remains of the rest of the meal.
The teriyaki fish bento box gets the vote: Grilled teriyaki salmon, served with salmon sashimi, sliced pork, rice, salad and dumplings: Now that’s a mouthful. Fortunately it turns out to be a well-balanced combination of substantial (the fish and rice) as well as lighter, fresher dishes; resulting in feeling satisfied at the end rather than simply stuffed.
If overeating isn’t a problem for you – then for $29.90 you can take up the Godzilla challenge: Over 2 kgs of noodles and 30 minutes stands in the way of complete ramen domination. And your lunch for free. Few have managed to stomach it, but if you do I applaud you.
For the rest of us mere mortals however, Menya is still a great place to grab a low key Japanese meal with enough variety to keep the decision dilemma between Chinese Noodle Restaurant and ramen alive for quite some time.
(image from Menya.com.au)
8 Quay St
Haymarket 2000 NSW
http://www.menya.com.au/
If you’ve ever visited that infamous “handmade noodle place” on Quay Street, I can guarantee at some point, you’ve looked at the rather schmick-in-comparison Japanese noodle bar next door and contemplated going in – (even if for a few seconds) before being lured by the sexy hanging plastic grapes and carpet-clad walls of Chinese Noodle Restaurant.
After giving the waitress outside Chinese Noodle (aka. Handmade Noodle, aka. Meat Filled Buns) an apologetic shake of the head, we veer to the left and walk into Menya: probably one of the most overlooked ramen joints in town. Menya is clearly different when it comes to its comparison with the rest of the eateries in this little enclave on Quay Street. Yes, there are noodles and dumplings, but we’re talking Japanese territory here: This is Ramen town, bitches.
The sleek interiors, including a long dark wooden communal table, stainless steel surfaces are a world away from the clanging of pots and yelling of orders next door. In fact the closest you’ll get to shouting here is a chorus of “Irashai Mase!” from the impeccably polite Japanese staff upon entering. I know it means ‘welcome’ but I have a feeling there’s an undertone of ‘thanks for choosing us over next door’, too. The menu is classic casual Japanese eatery fare: Ramen, Soba and Udon varieties, as well as rice dishes, dumplings and a small selection of sushi and sashimi. Being in the heart of Chinatown, aka stronghold of the student population, the menu is reasonably priced, from $1.50 for sides to $23.00 for a full-on bento box experience. There are a few questionable selections such as the Kogashi (spicy cheese ramen) – but it’s more a reflection on Japanese culture’s unique take on Western food rather than a quirk of Menya’s own.
My dining companion chooses to go with a classic tonkotsu ramen, the rich pork flavoured broth is filled with al dente noodles, chunky pork slices, finely sliced spring onions as well as a few slices of that questionable Japanese seafood stick with the pink manga-like swirl through the centre. The seafood sticks get left behind, but little remains of the rest of the meal.
The teriyaki fish bento box gets the vote: Grilled teriyaki salmon, served with salmon sashimi, sliced pork, rice, salad and dumplings: Now that’s a mouthful. Fortunately it turns out to be a well-balanced combination of substantial (the fish and rice) as well as lighter, fresher dishes; resulting in feeling satisfied at the end rather than simply stuffed.
If overeating isn’t a problem for you – then for $29.90 you can take up the Godzilla challenge: Over 2 kgs of noodles and 30 minutes stands in the way of complete ramen domination. And your lunch for free. Few have managed to stomach it, but if you do I applaud you.
For the rest of us mere mortals however, Menya is still a great place to grab a low key Japanese meal with enough variety to keep the decision dilemma between Chinese Noodle Restaurant and ramen alive for quite some time.
(image from Menya.com.au)
Monday, 2 March 2009
the beresford
As published in 3DWorld Magazine
354 Bourke Street, Darlinghurst
02 9357 1111
A new contender for Sydney’s favourite new venue has opened in Surry Hills much to the adoration of locals and barflies alike.
The recently revamped Beresford Hotel on Bourke Street has caused quite the buzz since it’s opening. And for good reason: A heap of time, money and taste and have gone into transforming this place from seedy to sexy. From the swan chairs to the artfully sloping bar, the heavy hitting drink list and even the tricked-out toilets: Everything has been carefully thought out and executed to great effect.
The thing about The Beresford is whilst it may be sprawling and multi-sectioned, serving as a bar, pub, beer garden and bistro, you’ll find it unlike many establishments of similar description: this one has style.
The bar serves up concoctions designed by Sydney cocktail alchemist Alexx Swainston, and the spirit list includes and impressive number of top shelf tipples sure to please the most seasoned of alcoholics.
Head on through to the bistro, commanded by ex-Lo Studio chef Danny Russo and you’ll find a plethora of kick-ass dishes designed to be equal parts Italian and delicious. The menu runs the gamut from classic to more left of field, all with a luxe twist and a focus on quality produce. And joy of joys, they take bookings – nearly unheard of in Surry Hills.
Start with a glass of wine, the menu is divided into ‘cheap’, ‘decent’ and ‘good’ – demystifying wine right here and now. Try the Kooyong 2007 Chardonnay if you’re a white wine drinker, it’s the perfect citrus-aroma antidote to the summer heat.
We commence noshing with the Kingfish Carpaccio with Fennel, from the specials menu. The fennel’s crunch and aniseed flavour contrasts well with the soft texture and subtleness of the fish. The Calamari Fritti is also definitely worth a try; no chewy rubbery bits here; just tender, melt-in-your-mouth pieces of calamari in a crisp crust.
The pasta menu is hard to pass up, and contains a few favourite stylings carried over from Russo’s time at Lo Studio like the Squid Ink Tortellini, Crab meat, Roast Tomato, Lemon and Caper Sauce. You only get three tortellino, but it’s all you need. These are some fat seriously plump little dumplings filled with rich crab meat such as these. The zesty flavor of the sauce cuts the richness of the crab, and the overall effect is satisfyingly rich without being cloying.
The Tagliatelle, Truffled Meatballs, Cime Di Rapa and Parmesan isn’t your usual (say it in a fake accent) “Spaghetti and Meatballs”. Firstly, the meatballs are chickpea-sized and kind of resemble jelly-tots. Cute meat? It certainly seems that way. Secondly, the entire dish emits a heady aroma that only comes from a generous slurp of truffle oil. (It’s almost overwhelmingly munificent, but if you love those pig-frenzied pieces of gold, then you’ll like this dish.) The wilted Cime Di Rapa (aka. Broccoli Rabe, or Rapini - think sharper flavoured spinach and you're on the right track) adds some much needed green and the long noodles are perfectly al dente, making this a rich, though comfort meal-esque dish.
If meat’s more your thing, the crisp skinned Slow Roasted Pork Belly with Fennel, Potato and Cippoline may look relatively conservative in portion size however it’s more substantial than it looks. The perfectly cooked meat is topped by the satisfyingly salty crunch of crackling and the vegetables are perfectly cooked. A winning interpretation of 'meat and potatoes' if ever there was one.
Dessert is a minefield of tempting options. The Zuppa Inglese is already a local favourite, for its tiny peaks of meringue and individual copper pot presentation and of course the gelato is deliciouso. Special mention goes to the cheese platter, which gets points for a selection of quality Italian cheeses, served with muscatels, honeycomb and candied citrus.
A full three courses here may not be cheap (including wine, around $100 p.p), but its well worth a try and it is most definitely delicious. Surry Hills may not have needed another new bar, but The Beresford looks like one they won’t be able to do without.
(images courtesy of Wasa Media, Petrina Tinslay & Andrew Jarvie)
354 Bourke Street, Darlinghurst
02 9357 1111
A new contender for Sydney’s favourite new venue has opened in Surry Hills much to the adoration of locals and barflies alike.
The recently revamped Beresford Hotel on Bourke Street has caused quite the buzz since it’s opening. And for good reason: A heap of time, money and taste and have gone into transforming this place from seedy to sexy. From the swan chairs to the artfully sloping bar, the heavy hitting drink list and even the tricked-out toilets: Everything has been carefully thought out and executed to great effect.
The thing about The Beresford is whilst it may be sprawling and multi-sectioned, serving as a bar, pub, beer garden and bistro, you’ll find it unlike many establishments of similar description: this one has style.
The bar serves up concoctions designed by Sydney cocktail alchemist Alexx Swainston, and the spirit list includes and impressive number of top shelf tipples sure to please the most seasoned of alcoholics.
Head on through to the bistro, commanded by ex-Lo Studio chef Danny Russo and you’ll find a plethora of kick-ass dishes designed to be equal parts Italian and delicious. The menu runs the gamut from classic to more left of field, all with a luxe twist and a focus on quality produce. And joy of joys, they take bookings – nearly unheard of in Surry Hills.
Start with a glass of wine, the menu is divided into ‘cheap’, ‘decent’ and ‘good’ – demystifying wine right here and now. Try the Kooyong 2007 Chardonnay if you’re a white wine drinker, it’s the perfect citrus-aroma antidote to the summer heat.
We commence noshing with the Kingfish Carpaccio with Fennel, from the specials menu. The fennel’s crunch and aniseed flavour contrasts well with the soft texture and subtleness of the fish. The Calamari Fritti is also definitely worth a try; no chewy rubbery bits here; just tender, melt-in-your-mouth pieces of calamari in a crisp crust.
The pasta menu is hard to pass up, and contains a few favourite stylings carried over from Russo’s time at Lo Studio like the Squid Ink Tortellini, Crab meat, Roast Tomato, Lemon and Caper Sauce. You only get three tortellino, but it’s all you need. These are some fat seriously plump little dumplings filled with rich crab meat such as these. The zesty flavor of the sauce cuts the richness of the crab, and the overall effect is satisfyingly rich without being cloying.
The Tagliatelle, Truffled Meatballs, Cime Di Rapa and Parmesan isn’t your usual (say it in a fake accent) “Spaghetti and Meatballs”. Firstly, the meatballs are chickpea-sized and kind of resemble jelly-tots. Cute meat? It certainly seems that way. Secondly, the entire dish emits a heady aroma that only comes from a generous slurp of truffle oil. (It’s almost overwhelmingly munificent, but if you love those pig-frenzied pieces of gold, then you’ll like this dish.) The wilted Cime Di Rapa (aka. Broccoli Rabe, or Rapini - think sharper flavoured spinach and you're on the right track) adds some much needed green and the long noodles are perfectly al dente, making this a rich, though comfort meal-esque dish.
If meat’s more your thing, the crisp skinned Slow Roasted Pork Belly with Fennel, Potato and Cippoline may look relatively conservative in portion size however it’s more substantial than it looks. The perfectly cooked meat is topped by the satisfyingly salty crunch of crackling and the vegetables are perfectly cooked. A winning interpretation of 'meat and potatoes' if ever there was one.
Dessert is a minefield of tempting options. The Zuppa Inglese is already a local favourite, for its tiny peaks of meringue and individual copper pot presentation and of course the gelato is deliciouso. Special mention goes to the cheese platter, which gets points for a selection of quality Italian cheeses, served with muscatels, honeycomb and candied citrus.
A full three courses here may not be cheap (including wine, around $100 p.p), but its well worth a try and it is most definitely delicious. Surry Hills may not have needed another new bar, but The Beresford looks like one they won’t be able to do without.
(images courtesy of Wasa Media, Petrina Tinslay & Andrew Jarvie)
supper club
Dinner with friends is always great. Dinner with a friend who runs Adriano Zumbo's new chocolate and dessert cafe is even better.
Whilst we sat through an entree (cooked by me) of pork & prawn wontons with enoki and shitake mushrooms and oysters with a rice wine, chilli and ginger vinigarette and an amazing main of tagliatelle with osso bucco ragu - what came last is close to heaven.
My dear friend Rachael, whom some of you may know as the smiling face (and iron fist in a velvet glove) running Zumbo's patisserie empire brought home some absolute gems for dessert:
Lychee and Coconut sponge cake
And some other delicious creations:
and...the legendary macarons (from the bottom; candied ginger & pineapple, blue cheese, pink grapefruit, orange)
What a sweet way to end an evening with good friends, food, wine and conversation.
Whilst we sat through an entree (cooked by me) of pork & prawn wontons with enoki and shitake mushrooms and oysters with a rice wine, chilli and ginger vinigarette and an amazing main of tagliatelle with osso bucco ragu - what came last is close to heaven.
My dear friend Rachael, whom some of you may know as the smiling face (and iron fist in a velvet glove) running Zumbo's patisserie empire brought home some absolute gems for dessert:
Lychee and Coconut sponge cake
And some other delicious creations:
and...the legendary macarons (from the bottom; candied ginger & pineapple, blue cheese, pink grapefruit, orange)
What a sweet way to end an evening with good friends, food, wine and conversation.
Subscribe to:
Posts (Atom)