tag:blogger.com,1999:blog-56502299150116598952024-03-14T16:11:12.896+11:00Out of my kitchenJPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.comBlogger124125tag:blogger.com,1999:blog-5650229915011659895.post-48554641642564625242021-04-22T20:00:00.026+10:002021-05-01T17:46:28.725+10:00Prawn Star<div class="separator"><a href="https://1.bp.blogspot.com/-8bKhjfYR3V4/YIa0xrgaLWI/AAAAAAACGAw/CVseBJyRSZg_XKhkVC4s7esSGgHp6qfWwCPcBGAsYHg/s4032/PXL_20210421_092716861.NIGHT.jpg" style="clear: left; display: inline; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="3024" data-original-width="4032" src="https://1.bp.blogspot.com/-8bKhjfYR3V4/YIa0xrgaLWI/AAAAAAACGAw/CVseBJyRSZg_XKhkVC4s7esSGgHp6qfWwCPcBGAsYHg/s320/PXL_20210421_092716861.NIGHT.jpg" width="320" /></a></div><div>Pier Point Road | Marlin Marina, E31 Berth, Cairns City QLD 4870</div><div> <div>Wow, what a not so hidden gem on the Cairns Marina. </div><div>Don't expect a broad menu. Don't expect anything other than delicious seafood at great prices. </div><div>800g of fresh cooked Tiger Prawns for $45 and 200g of delicious sashimi Salmon for $30. </div><div>The only let down was a lack of chopsticks, but the bargain basement drinks made up for it. </div><div>The menu is limited and the choice of sides is basically non existent. </div><div><br /></div><div>But as a place to pigout on great seafood there is not really a finer place.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-uTzh8gldY6I/YI0GKYgVSpI/AAAAAAACGEY/A23PJyz3x08EcfEwPA5lkGyGtNEBNFnSQCPcBGAsYHg/s4032/PXL_20210422_093558912.MP.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-uTzh8gldY6I/YI0GKYgVSpI/AAAAAAACGEY/A23PJyz3x08EcfEwPA5lkGyGtNEBNFnSQCPcBGAsYHg/s320/PXL_20210422_093558912.MP.jpg" /></a><a href="https://1.bp.blogspot.com/-012-7IeHYK8/YI0GKYbFg9I/AAAAAAACGEY/fFn6GrYFcEUMdGu1_I6s1NUMXH-xhnzAQCPcBGAsYHg/s4032/PXL_20210422_094029939.jpg" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-012-7IeHYK8/YI0GKYbFg9I/AAAAAAACGEY/fFn6GrYFcEUMdGu1_I6s1NUMXH-xhnzAQCPcBGAsYHg/s320/PXL_20210422_094029939.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">
<a href="https://www.zomato.com/cairns-qld/prawn-star-1-cairns" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank" title="View Menu, Reviews, Photos & Information about Prawn Star, Cairns and other Restaurants in Cairns"><img alt="Prawn Star Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18999603/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a> </div></div>JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com0tag:blogger.com,1999:blog-5650229915011659895.post-76855506923361302462021-04-20T22:00:00.007+10:002021-04-26T23:28:16.318+10:00The Backyard<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-L3N7GtAZi9w/YIa87C6BdDI/AAAAAAACGBI/MT0zH7A2BVgvvubQ5YICv_olU86ogrpoACPcBGAsYHg/s4032/PXL_20210418_094606001.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-L3N7GtAZi9w/YIa87C6BdDI/AAAAAAACGBI/MT0zH7A2BVgvvubQ5YICv_olU86ogrpoACPcBGAsYHg/s320/PXL_20210418_094606001.jpg" /></a></div><br /><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><span face="arial, sans-serif" style="background-color: white; color: #202124; font-size: 14px;">Pier Point Rd, Cairns City QLD 4871</span></p><p><span face="arial, sans-serif" style="background-color: white; color: #202124; font-size: 14px;">Located just in the lobby of the Shangri-La Cairns, The Backyard is a cost little hotel restaurant with great staff.</span></p><p><span style="background-color: white;"><span face="arial, sans-serif" style="color: #202124;"><span style="font-size: 14px;">On an evening after too many club drinks, the decision was made to stay for dinner.</span></span></span></p><p><span style="background-color: white;"><span face="arial, sans-serif" style="color: #202124;"><span style="font-size: 14px;">The $70 seafood basket was a well balanced decision with a great mix of Mackerel, Oysters, Prawns and some fried calamari & chips.</span></span></span></p><p><span style="background-color: white;"><span face="arial, sans-serif" style="color: #202124;"><span style="font-size: 14px;">Can't fault, only recommend.</span></span></span></p><p><span style="background-color: white;"><span face="arial, sans-serif" style="color: #202124;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span face="arial, sans-serif" style="color: #202124;"><a href="https://1.bp.blogspot.com/-ffbsBwnx10A/T0mi7iZc4pI/AAAAAAAAGFk/ZQbLdLs1EwoiuxyH4gfSneZk7m41X69OQCPcBGAYYCw/s150/Win---150x150.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="150" data-original-width="150" src="https://1.bp.blogspot.com/-ffbsBwnx10A/T0mi7iZc4pI/AAAAAAAAGFk/ZQbLdLs1EwoiuxyH4gfSneZk7m41X69OQCPcBGAYYCw/s0/Win---150x150.png" /></a></span></div><span face="arial, sans-serif" style="color: #202124;"><br /><span style="font-size: 14px;"><br /></span></span><p></p><p><span style="background-color: white;"><span face="arial, sans-serif" style="color: #202124;"><span style="font-size: 14px;"><br /></span></span></span></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><a href="https://www.zomato.com/cairns-qld/the-backyard-cairns" target="_blank" title="View Menu, Reviews, Photos & Information about The Backyard, Cairns and other Restaurants in Cairns"><img alt="The Backyard Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/19017394/biglogo" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a></p>JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com0tag:blogger.com,1999:blog-5650229915011659895.post-85661255808168503492017-07-11T15:00:00.000+10:002017-07-11T20:57:27.593+10:00Yabby Lake Cellar Door & Restaurant<a href="http://3.bp.blogspot.com/-37PKC3KxeAc/WWSmp9hdEeI/AAAAAAAAjaw/Ex5cvuulTps1acpw8-W1Oq2_YWoFfT15ACK4BGAYYCw/s1600/IMG_20170711_152824.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-37PKC3KxeAc/WWSmp9hdEeI/AAAAAAAAjaw/Ex5cvuulTps1acpw8-W1Oq2_YWoFfT15ACK4BGAYYCw/s320/IMG_20170711_152824.jpg" width="320" /></a><br />
<i>86-112 Tuerong Rd, </i><br />
<i>Tuerong VIC 3915</i><br />
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Yabby Lake came highly recommended from the folk at the Merricks General Wine Store. Situated as one of the most northern wineres in the Mornington region, it makes an ideal final stop on the way back to Melbourne.<br />
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<a href="http://1.bp.blogspot.com/-6pQLGfqC55w/WWSmqsG0DcI/AAAAAAAAja4/lgsnlQ29Wwckwr3jbvpsAgcZKscaYWrTQCK4BGAYYCw/s1600/IMG_20170711_135911.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://1.bp.blogspot.com/-6pQLGfqC55w/WWSmqsG0DcI/AAAAAAAAja4/lgsnlQ29Wwckwr3jbvpsAgcZKscaYWrTQCK4BGAYYCw/s200/IMG_20170711_135911.jpg" width="150" /></a></div>
<a href="http://2.bp.blogspot.com/-EKkT4NPMjGs/WWSmlIuD4sI/AAAAAAAAjao/f5MH3cjxsVYxY3b1b0a8EUjDtuK184_ywCK4BGAYYCw/s1600/IMG_20170711_141534.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://2.bp.blogspot.com/-EKkT4NPMjGs/WWSmlIuD4sI/AAAAAAAAjao/f5MH3cjxsVYxY3b1b0a8EUjDtuK184_ywCK4BGAYYCw/s200/IMG_20170711_141534.jpg" width="150" /></a>The winery is Halliday 5 star, it produces some serious wines sourced from both its Mornington and Heathcote vineyards. There are plenty of standouts, the Yabby Lake Pinot Gris and the Syrah both stood out along with their Pinot Noir's.<br />
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The restaurant is a casual style affair with great views across the vineyards and plenty of light and space.<br />
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Looking over the menu, the cassoulet was the obvious choice. served with generous chunks of pork belly, cured ham, Toulouse sausage and a confit duck leg, there is plenty to satisfy a carnivore. Served with a green salad, it is plenty for two.<br />
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Overall the cassoulet was well balanced, the bean filling was rich, but not too heavy on tomato. The parmesan and bread crumb topping was icing on the cake.<br />
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Pairing the cassoulet was the Yabby Lake 2016 Block 6 Pinot Noir. This is an exceptional Pinot, good enough for 97 points from Halliday. The great thing about a cellar door restaurant is the markup in the restaurant in almost nought. In addition to this, they allow you to take home anything left over so it really encourages one to let loose on a special red, but not feel obliged to complete the whole thing.<br />
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Yabby Lake is well worth a visit for both the wine and the restaurant. Winning on both fronts.<br />
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<a href="https://www.zomato.com/mornington-peninsula-vic/yabby-lake-vineyard-moorooduc" target="_blank" title="View Menu, Reviews, Photos & Information about Yabby Lake Vineyard, Moorooduc and other Restaurants in Mornington Peninsula"><img alt="Yabby Lake Vineyard Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16606186/biglogo" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a>
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<br />JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com2tag:blogger.com,1999:blog-5650229915011659895.post-20650918059786549462015-07-23T14:00:00.000+10:002015-07-26T17:28:43.922+10:00Smokestak<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-5-J5ViGyjxE/VbCqlaJRIzI/AAAAAAAAWsw/BMuLCYmy1fg/s1600/DSC_0133.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-5-J5ViGyjxE/VbCqlaJRIzI/AAAAAAAAWsw/BMuLCYmy1fg/s200/DSC_0133.JPG" width="200" /></a></div>
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Not that anyone really needed convincing, but American BBQ is the Mexican of 2015. The slow burn of places like Big Boy BBQ and Meat Maiden/Mother has led to "convenience" or fast food BBQ (now there is a contradiction).<br />
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Smokestak with the stylized smoker/pig/bull logo is up against if for location. Not really that well placed but makes the most of what little space is there. There are assorted sandwhiches and ribs available and being a sucker for ribs asked for a mix of the pork and beef ribs.<br />
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<a href="http://4.bp.blogspot.com/--oyH-kBpVbs/VbCqk_VdEmI/AAAAAAAAWso/fSSwpQ8_8Q8/s1600/DSC_0134.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="http://4.bp.blogspot.com/--oyH-kBpVbs/VbCqk_VdEmI/AAAAAAAAWso/fSSwpQ8_8Q8/s320/DSC_0134.JPG" width="320" /></a>The ribs were promptly served with a nice glaze of bbq sauce and crunchy fries. The pork ribs were well cooked and came straight off the bone. They were perhaps a tad hammy from the smoking process and a little less moist due to being cut in to individual portions rather than a rack. The beef ribs were a bit more moist but not as flavoursome as the pork.<br />
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My biggest complaint would be a lack of refresher towlettes, ribs are a risky proposition at best in work attire and keeping oneself clean requires careful management.<br />
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The two staffmembers and I had a chat, Smokestak has been open 3 months and without a web site, twitter or instagram, it's biggest failing is probably with social media, or perhaps that is the aim - focus on food rather than twitterverse.<br />
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For now, I would say it is worth a visit, i'll probably return before a definitive view, but it is certainly a place I want to succeed. Now just give me a whole rack of ribs!<br />
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Smokestak<br />
<i><span style="font-size: x-small;">108 Lt Collins St</span></i><br />
<i><span style="font-size: x-small;">Melbourne, 3000</span></i><br />
<a href="https://www.zomato.com/melbourne/smokestak-cbd" target="_blank"><img alt="Click to add a blog post for Smokestak on Zomato" src="https://www.zomato.com/logo/18013637/biglogo" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a> JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com0tag:blogger.com,1999:blog-5650229915011659895.post-55089557190771587282015-07-22T20:30:00.000+10:002015-07-26T17:29:20.372+10:00Cafe Krifi<a href="http://3.bp.blogspot.com/-qfgHJbMUj3s/VbCkhAMF2CI/AAAAAAAAWsA/YfaxFpJPkZA/s1600/DSC_0130.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-qfgHJbMUj3s/VbCkhAMF2CI/AAAAAAAAWsA/YfaxFpJPkZA/s200/DSC_0130.JPG" width="200" /></a>8:00pm at Victoria Gardens on a Wednesday night is not peak time for dining options. In fact the only option is Cafe Krifi at the Hoyts escalator. Not exactly my first choice, but really only choice.<br />
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Resigned to being the only choice I went in to take a look at the menu. After three goes to get a beer that was available I wasn't holding out much hope, but decided to give the #1 Deli burger a go.<br />
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Overall the burger was well cooked and well presented. The meat was well seasoned and moist, everything in there was cooked with the only gripe being the tomato was a bit thick. The chips were well cooked, crunchy and hot.<br />
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Considering it was the last chance saloon, it paid off. There is also the added bonus of all meals over $10 can buy a discounted movie ticket. Another bonus!<br />
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<a href="http://2.bp.blogspot.com/-8wHQ7XSqBqE/VZi6RsE-TfI/AAAAAAAAWc4/_hs42cEVjBk/s1600/smiley%2Binvert.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-8wHQ7XSqBqE/VZi6RsE-TfI/AAAAAAAAWc4/_hs42cEVjBk/s1600/smiley%2Binvert.png" /></a>Unlikely Win<br />
<i><span style="font-size: x-small;">Victoria Gardens, </span></i><br />
<i><span style="font-size: x-small;">620 Victoria Street, Richmond, 3121</span></i><br />
<a href="https://www.zomato.com/melbourne/cafe-krifi-richmond" target="_blank"><img alt="Click to add a blog post for Cafe Krifi on Zomato" src="https://www.zomato.com/logo/16575985/biglogo" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a> JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com0tag:blogger.com,1999:blog-5650229915011659895.post-32008789375894594312015-07-22T15:00:00.000+10:002015-07-22T17:17:43.239+10:00Ikyu sushi<div class="separator" style="clear: both; text-align: center;">
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Value can be viewed two ways, one ways is getting something good for less. The second is getting something better for the same price, but not necessarily good.<br />
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The latter statement is my view of of Ikyu Sushi. I ended up at Ikyu after learning that Paco Tacos is only open on Fridays in winter.<br />
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After mulling over my options, $8.90 katsudon seemed like a good deal. Katsudon is a nice wintry dish that I interpret as the Japanese equivalent of a chicken parma, except with pork schnitzel and on rice.<br />
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Anyway, the bowl arrived promptly and the cutlet was quite nice, crispy and not grisly. The egg was on the side, not on the cutlet and the onion was raw. It seemed more of a "my take on katsudon" rather than an actual katsudon. The omellete was too thick and there was not enough sauce to give flavour to the generous bowl of rice.<br />
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So Ikyu is good value for $8.90 compared to similar cafes selling a sandwich, but it is not a good value katsudon, it is a pretty inferior knock off that I wouldn't return for.<br />
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Middle of the road at best</div>
<a href="https://www.zomato.com/melbourne/ikyu-sushi-cbd" target="_blank"><img alt="Click to add a blog post for Ikyu Sushi on Zomato" src="https://www.zomato.com/logo/16580607/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a> <br />
The Court, 500 Bourke Street<br />
CBD, Melbourne, 3000JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com0tag:blogger.com,1999:blog-5650229915011659895.post-90824045457387288622015-07-11T15:30:00.000+10:002015-07-18T14:50:02.239+10:00Port Phillip Estate<div class="separator" style="clear: both; text-align: start;">
<a href="http://4.bp.blogspot.com/-IEMvneoi3bU/VaEQOhePNJI/AAAAAAAAWk8/WatONhKUh-Y/s1600/DSC06444.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="211" src="http://4.bp.blogspot.com/-IEMvneoi3bU/VaEQOhePNJI/AAAAAAAAWk8/WatONhKUh-Y/s320/DSC06444.JPG" width="320" /></a></div>
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Port Phillip Estate is a magnificent location, it's hard not to be taken in by the views across the vineyard and out to the sea.<br />
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Luckily though, the wonderful food and wine on offer is able to well and truly match the stunning views.The wines of Port Phillip Estate and Kooyong are well recognised as leading producers of pinot noir. </div>
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The Ferrous pinot noir rates as consistently one of my favourite pinot's and given that it was also the James Halliday winery of the year 2012, a few others would agree with that comment.To match the wines, the cellar door also features a fine dining restaurant with options of 2 or 3 courses.<br />
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The choice of starters was very easy, the Risotto Blanco with Jamon, egg and truffle could feature as a line in My Favourite Things. Combined, the dish set a very high benchmark, the rice was a unusual for a risotto as the husk was still on the rice making for a very nutty risotto. The 62 degree egg added a nice creaminess to the dish and well the truffle just did what truffle does, make everything awesome.<br />
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Next course of Saskia Beer Pheasant, Petits Pois à La Française, pomme gaufrette was also a sold dish. Not quite matching the highs of the starter and with some of the Pheasant close to overcooked, it did feature a number of flavours and textures. It was a good dish to pair with the Kooyong Ferrous 2012 Pinot Noir.<br />
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<a href="http://3.bp.blogspot.com/-g0yfX008idc/VaEQQNY2sZI/AAAAAAAAWlE/TvRLYNaxqrA/s1600/DSC06456.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-g0yfX008idc/VaEQQNY2sZI/AAAAAAAAWlE/TvRLYNaxqrA/s200/DSC06456.JPG" width="198" /></a>The dessert of chocolate mousse, banana, salted caramel was not quite what I expected, a creamy mouse with cubes of banana bread small chunks of chocolate and salted caramel sauce was nice but almost too much of a sugar overload. I would have also liked mousse to be a bit firmer and more aerated. <br />
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Overall, Port Phillip Estate is a great spot for a lazy afternoon lunch to enjoy the views, the wine, great food and friendly service. I am sure that was the intent behind the investment and it delivers well. </div>
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Winning Winery<br />
<a href="https://www.zomato.com/red-hill-south-vic/port-phillip-estate-red-hill-south" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;" target="_blank"><img alt="Click to add a blog post for Port Phillip Estate on Zomato" src="https://www.zomato.com/logo/16604716/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a><br />
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JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com0tag:blogger.com,1999:blog-5650229915011659895.post-56954286503823406802015-07-06T22:00:00.000+10:002015-07-06T22:59:09.402+10:00Tipo 00<a href="http://1.bp.blogspot.com/-q6U_bOx6Yr8/VZpxDnadQWI/AAAAAAAAWeE/mkymAlq3ccw/s1600/DSC_0096.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="200" src="http://1.bp.blogspot.com/-q6U_bOx6Yr8/VZpxDnadQWI/AAAAAAAAWeE/mkymAlq3ccw/s200/DSC_0096.JPG" width="150" /></a><br />
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The Italian food renaissance of Melbourne continues. It seems like there is a great Italian restaurant opening every week.</div>
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In recent times I have been a regular of Sarti and Fatto, but when I heard of Tipo 00, it moved quickly up the must try list.</div>
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<span id="goog_409341441"></span><span id="goog_409341442"></span>Decked out with a modern interior, Tipo 00 is very inviting but can be a bit noisy once it fills up. The menu is all round very appealing and the $55 chef menu is a tough one to turn down as are the carafes of local and imported reds.</div>
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<span style="text-align: start;">Food was very quick to arrive, the appetiser dishes included two perfect arancini balls that were super crunchy and fluffy. The creamy burrata cheese and sourdough with tomoatos was also a great affair of texture and flavour</span></div>
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Our pasta dishes included the Tagliolini al nero which is reminiscent of the squid ink dish at Sarti. Flavour wise it was good, but the pasta had a slightly floury texture. The best was saved for last, Gnocchi di patate. super pillowy gnocchi with a rich duck/mushroom braise.</div>
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<a href="http://3.bp.blogspot.com/-oqM9-jBRopU/VZpyNrq-G5I/AAAAAAAAWes/mFoPfzTrpT4/s1600/DSC_0104.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="199" src="http://3.bp.blogspot.com/-oqM9-jBRopU/VZpyNrq-G5I/AAAAAAAAWes/mFoPfzTrpT4/s200/DSC_0104.JPG" width="200" /></a>Time was starting to get away from us, but there was just enough time for desert and thankfully we committed to it, The Tipomisu is an epic affair, rich, creamy with a decadent caramel/coffee/salt sauce. Worth coming back for this alone.</div>
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Tipo 00 is a veritable bargain at $55 for the chefs menu. Excellent food, wine and service. I may have found a new Italian favourite.</div>
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Tipo 00</div>
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<span style="font-size: x-small;">361 Little Bourke Street</span></div>
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JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com1tag:blogger.com,1999:blog-5650229915011659895.post-21159818933079942762015-07-03T13:30:00.000+10:002015-07-05T18:35:01.041+10:00Mountain of Bears<a href="http://4.bp.blogspot.com/-unrdIBdwp84/VZi4G6RegvI/AAAAAAAAWcg/8OAaCN_ISro/s1600/2015-07-03%2B-%2BMountain%2Bof%2BBears.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="200" src="http://4.bp.blogspot.com/-unrdIBdwp84/VZi4G6RegvI/AAAAAAAAWcg/8OAaCN_ISro/s320/2015-07-03%2B-%2BMountain%2Bof%2BBears.jpg" width="320" /></span></a><br />
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<span style="font-family: inherit;">The once bleak level crossing of North Rd Ormond has been experiencing a culinary renaissance. It seems that with the opening of Jimmy Grants by George Colombaris, it's now acceptable to operate an establishment with a pinch of "North of the Yarra" style among the Subway's and KFC's of the proliferating in the area.</span><br />
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<a href="https://3.bp.blogspot.com/-ofgojfQncGY/VZi4EGnzDJI/AAAAAAAAWcY/7_a1vwqDqKc/s1600/DSC_0109.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="200" src="http://3.bp.blogspot.com/-ofgojfQncGY/VZi4EGnzDJI/AAAAAAAAWcY/7_a1vwqDqKc/s200/DSC_0109.jpg" width="200" /></span></a></div>
<a href="http://4.bp.blogspot.com/-C98hdTjep9I/VZi4Cr22buI/AAAAAAAAWcQ/0TbckRcQx-Y/s1600/DSC_0110.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="200" src="http://4.bp.blogspot.com/-C98hdTjep9I/VZi4Cr22buI/AAAAAAAAWcQ/0TbckRcQx-Y/s200/DSC_0110.jpg" width="198" /></span></a><span style="font-family: inherit;">Mountain of Bears, with its cryptic name and hidden location should be a recipe for disaster. However, serving excellent coffee and generous food seems to make up for the disadvantage. </span><br />
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<span style="font-family: inherit;">Started up by folks from Manchester Press and Cafe Loco, it is </span>unsurprising<span style="font-family: inherit;"> that the coffee is excellent. It certainly rates as one of the prettier flat whites I've had in a while too with some very crafty latte art.</span><br />
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<span style="font-family: inherit;">Food favours the all day breakfast menu with non breakfast leaning on a range of bagels. As is the trend of the past 12-18 months, one of the fillings is pulled "something", in this case pork. The serving is very generous, with lots of pickled and crunchy textures to break things up.</span><br />
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The only criticism would be the sauce zig zagged over the bottom of the plate. Unless it is drizzled in an "it's so outdated we're being ironic" effort, it looks a bit naff and also makes it impossible should you wish to try and enjoy the bagel as a bagel rather than an open bagel sandwich.<br />
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Overall, Mountain of Bears is a great place with great coffee. As long as you can find space between the strollers and the hipsters with helmets and macbooks taking up more than their share of space, it is a great place for lunch or breakfast<br />
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<span style="font-family: inherit;"><b>Winning coffee!</b></span><br />
<span style="font-family: inherit; font-size: x-small;">Mountain of Bears</span><br />
<span style="font-size: x-small;">556 North Rd,</span><br />
<span style="font-size: x-small;">Ormond VIC 3204 </span><br />
<a href="https://www.zomato.com/melbourne/mountain-of-bears-ormond-mckinnon" target="_blank"><img alt="Click to add a blog post for Mountain of Bears on Zomato" src="https://www.zomato.com/logo/16713685/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a> JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com0tag:blogger.com,1999:blog-5650229915011659895.post-21657744499135972652014-07-04T17:30:00.000+10:002014-07-05T13:57:30.923+10:00Sarti<div class="separator" style="clear: both; text-align: center;">
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<i><span style="font-size: x-small;">6 Russell Pl Melbourne, </span></i><br />
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When dining out and having a great experience, the question is, will lightning strike twice? After a great night out at Sarti a few weeks ago, I was keen to return and now I can confirm, yes it does.<br />
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Sarti could be described as a sleeper restaurant. It is not really the first name that comes to mind when reeling off a list of must-dine restaurants in Melbourne, but yet it delivers well above a lot of the fashionable darlings.<br />
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For this visit we decided to pass the responsibility for the meal over to the kitchen to choose a menu for us. What was to follow was a magnificent lunch of modern unpretentious Italian food. The fritto misto of lightly battered and fried crab, zuchini, calamari & whitebait is perhaps the best deep fried food in Melbourne outside of Tempura Hajime.<br />
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Equally enjoyable is the salumi platter which lead to the highlight dish of the meal of perfectly cooked squid ink pasta garnished with blue swimmer crab, tomato and chilli. This type of cooking highlights italian done well and makes memories of Lygon strip a thing of the past.<br />
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Secondi and contorni of perfect medium rare beef with mash and kale accompanied by broccoli and roast potatoes finished the meal off magnificently. Nothing flashy, nothing overcomplicated, just perfectly executed cooking at its best.<br />
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<a href="http://3.bp.blogspot.com/-_7MAQySNlqc/U7a202qsPfI/AAAAAAAAOoA/EorJwoVsePg/s1600/DSC_0065.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-_7MAQySNlqc/U7a202qsPfI/AAAAAAAAOoA/EorJwoVsePg/s1600/DSC_0065.JPG" height="180" width="320" /></a>Sadly the savoury courses left little room for desert, we did enjoy a couple of donuts with a homemade nutella. For those that have room to spare, the tiramasu is also highly recommended. The layered desert of textures and flavours puts the old school masrcapone monstrosities to shame. Well worth a trip for this alone.<br />
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By now I think it is pretty clear, Sarti is an excellent restaurant and not too extravagant. Food was approximately $90 which for the quality, quantity and service is good value in Melbourne.<br />
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Simply magnifico<br />
<a href="http://www.urbanspoon.com/r/71/761686/restaurant/CBD/Sarti-Melbourne"><img alt="Sarti on Urbanspoon" src="http://www.urbanspoon.com/b/logo/761686/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a>
JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com0tag:blogger.com,1999:blog-5650229915011659895.post-12927547454159700542014-04-13T19:01:00.000+10:002014-07-05T13:57:57.643+10:00Taste@Rutherglen<a href="http://2.bp.blogspot.com/-Hx8pCtyEfJo/U7ZotqRlo7I/AAAAAAAAOjA/26J8WT0K08k/s1600/DSC03946.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Hx8pCtyEfJo/U7ZotqRlo7I/AAAAAAAAOjA/26J8WT0K08k/s1600/DSC03946.JPG" height="211" width="320" /></a><br />
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<i><span style="font-size: x-small;">121b Main St </span></i><br />
<i><span style="font-size: x-small;">Rutherglen VIC 3685</span></i><br />
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I think at times my biggest challenge when dining out is to be surprised, especially if the word to precede surprised is pleasantly. However, pleasantly surprised is how I would sum up my experience at Taste@Rutherglen.<br />
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Heading up to Rutherglen for the weekend, research indicated Taste@Rutherglen was the new shining star. The unassuming street frontage which looks more cafe than fine dining is where executive chef Gavin Swalwell operates a small but excellent restaurant.<br />
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Taste offers both an a la carte menu and a tasting menu. Feeling indulgent, the tasting menu it was and possibly the best value degustation menu followed.<br />
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After a complimentary oyster amuse bouche, the first course kicked off with Lobster & scampi. Even though Rutherglen is not exactly seaside, it was a great start. Perfectly cooked with a cauliflower cream and butter was a great show of restraint and showed off the ingredients in all their glory. Similarly the scallops with leeks and champagne cream were delicious.<br />
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Following the first two seafood courses, the uber rich gnocchi and mushrooms changed pace. There was a lot of earthiness in this dish and was a very generous portion. Some could argue a bit too generous, but it was hard not to finish them off, light, fluffy and tasty.<br />
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The final savoury course of eye fillet paired with a Warrabilla shiraz was a carnivores delight and the only negative was the fondant potato which was cooked ok, but wasn't really crispy.<br />
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Creme brulee for dessert with a Stanton and Killeen topaque finished the meal, my enthusiasm got the better of me and i dove in before taking a photo. Crunchy topping and creamy custard was a great way to finish a very nice dinner indeed.<br />
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At $80 for the 5 courses and generously poured matched wines at $50, Taste@Rutherglen is exceptional value for exceptional food. Service was also attentive and friendly, Gavin walked the floor at the end of the meal and chatted which was also a nice touch.<br />
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If only it were not 4 hours drive away.....<br />
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Epic Value & Flavour<br />
<a href="http://www.urbanspoon.com/r/346/1714517/restaurant/Victoria/Taste-Rutherglen-Rutherglen"><img alt="Taste @ Rutherglen on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1714517/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a></div>
JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com0tag:blogger.com,1999:blog-5650229915011659895.post-6774132999674100402014-01-25T00:01:00.000+11:002014-07-05T00:08:02.005+10:00Gun Barrel steak & gamehouse<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-iF9ZUqpoF6Y/U7aq5b-E4kI/AAAAAAAAOmw/SCD2oQD0hlU/s1600/DSC03153.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-iF9ZUqpoF6Y/U7aq5b-E4kI/AAAAAAAAOmw/SCD2oQD0hlU/s1600/DSC03153.JPG" height="212" width="320" /></a></div>
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<i>862 W Broadway Ave Jackson, </i><br />
<i>WY 83001</i><br />
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<a href="http://4.bp.blogspot.com/-tiUZRhKpfoo/U7arBng6f2I/AAAAAAAAOnI/uXhV5MSLOf4/s1600/DSC03162.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-tiUZRhKpfoo/U7arBng6f2I/AAAAAAAAOnI/uXhV5MSLOf4/s1600/DSC03162.JPG" height="200" width="132" /></a>Often Australian's are accused of bluntness to the point of being outright. Those accusers have never been to the state of Wyoming where restaurants such as The Gun Barrel steak and gamehouse exist. There is absolutely nothing subtle here, the large wooden restaurant is adorned with a mural of a native American spearing a Bison sums it up.<br />
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Upon entering, there is a stuffed bison that may or may not be the one from the outside mural, but it does give one an appreciation of the size of the beast that is an option featuring several times on the menu.<br />
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<a href="http://4.bp.blogspot.com/-zpjulR5Y4mg/U7aq6l9VE5I/AAAAAAAAOnA/pRXvZW5pHeE/s1600/DSC03156.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-zpjulR5Y4mg/U7aq6l9VE5I/AAAAAAAAOnA/pRXvZW5pHeE/s1600/DSC03156.JPG" height="132" width="200" /></a><a href="http://3.bp.blogspot.com/-soCsM0Rej7Q/U7aq59-XIMI/AAAAAAAAOm0/MMWuzcvAQM8/s1600/DSC03160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-soCsM0Rej7Q/U7aq59-XIMI/AAAAAAAAOm0/MMWuzcvAQM8/s1600/DSC03160.JPG" height="132" width="200" /></a></div>
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If you haven't figured it out by now, The Gun Barrel is about one thing and one thing only. Serving up the best of America's game with a few non game options for those "bleeding heart liberals". Options for trout, salmon and chicken all sound reasonable, the reality is the speciality here is the mixed game grill - AKA beasts on a plate.<br />
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Since this was my first and possibly only visit to the Gun Barrel, the Mixed Game Grill it was and what a superb plate of meat it was. A plate of venison sausage, elk steak and rare bison rib eye delivers to expectations.<br />
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The venison sausage was rather tasty, the elk steak was a tad over medium which was a shame, but the rare bison was pure carnivore nirvana. Tender and succulent, I can see why the natives prized such a beast. The accompaniments of beans and mash were nice, but this was all about the bison.<br />
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The dessert of apple pie with whipped cream that may have been from a can was OK, but after such a great piece of meat with a few nice reds, this was not judged too harshly. If I were to return though, I would forsake this for more of that succulent bison.<br />
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<a href="http://4.bp.blogspot.com/-ffbsBwnx10A/T0mi7iZc4pI/AAAAAAAAGFk/isG4eK37gy8/s1600/Win---150x150.png" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-ffbsBwnx10A/T0mi7iZc4pI/AAAAAAAAGFk/isG4eK37gy8/s1600/Win---150x150.png" /></a>Most huntingest and shootingest win daggnammit<br />
<a href="http://www.urbanspoon.com/r/324/1326417/restaurant/Wyoming/The-Gun-Barrel-Steak-Game-House-Jackson"><img alt="The Gun Barrel Steak & Game House on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1326417/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a>
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<a href="http://4.bp.blogspot.com/-BB5jdFHloK0/TZ-3risBXMI/AAAAAAAAEgA/ObexwY5gMKQ/s1600/DSC02376.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-BB5jdFHloK0/TZ-3risBXMI/AAAAAAAAEgA/ObexwY5gMKQ/s320/DSC02376.JPG" width="213" /></a></div>
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<i><span style="font-size: x-small;">60 Park St</span></i><br />
<i><span style="font-size: x-small;">South Melbourne, 3205</span></i><br />
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It has been a while since my last blog on Tempura Hajime. The good news nothing has changed and the good news nothing has changed.<br />
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<a href="http://1.bp.blogspot.com/-WxZ2iqgGzNc/UlagzdTNsDI/AAAAAAAAKD4/e-VzweZ2m-Y/s1600/Tempura+Hajime.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="http://1.bp.blogspot.com/-WxZ2iqgGzNc/UlagzdTNsDI/AAAAAAAAKD4/e-VzweZ2m-Y/s400/Tempura+Hajime.jpg" width="400" /></a></div>
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So this makes life very simple for me. <a href="http://www.outofmykitchen.com/2011/04/tempura-hajime.html" target="_blank">My last review of Tempura Hajime remains unchanged</a>, the food is the same, the quality is of the same high standards and presentation remains unchanged.<br />
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While many a restaurant feels the need to re-invent, it is refreshing to go back to Tempura Hajime and see that re-invention is not required when everything is working well, and besides, re-invention is not an innate Japanese thing when it comes to food.<br />
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<a href="http://4.bp.blogspot.com/-ffbsBwnx10A/T0mi7iZc4pI/AAAAAAAAGFk/isG4eK37gy8/s1600/Win---150x150.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ffbsBwnx10A/T0mi7iZc4pI/AAAAAAAAGFk/isG4eK37gy8/s1600/Win---150x150.png" /></a><br />
Deep Fried Winning<br />
<a href="http://www.urbanspoon.com/r/71/761883/restaurant/South-Melbourne/Tempura-Hajime-Melbourne" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><img alt="Tempura Hajime on Urbanspoon" src="http://www.urbanspoon.com/b/logo/761883/minilogo.gif" style="border: none; height: 15px; width: 104px;" /><br />
<br />JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com0tag:blogger.com,1999:blog-5650229915011659895.post-74427751621810510302013-09-28T12:00:00.000+10:002013-10-13T22:54:39.585+11:00Miss Ladybird Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-jQOAlsGFVU8/Ulp68qRNiaI/AAAAAAAAKGA/QRQfTfBFTF4/s1600/2013-10-05+10.32.45.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-jQOAlsGFVU8/Ulp68qRNiaI/AAAAAAAAKGA/QRQfTfBFTF4/s320/2013-10-05+10.32.45.jpg" width="320" /></a></div>
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<i><span style="font-size: x-small;">256 McKinnon Rd </span></i><br />
<i><span style="font-size: x-small;">McKinnon, VIC 3204</span></i><br />
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What the?? Imagine my surprise walking back to my car after a routine Saturday morning haircut to find a cake shop at the desolate end of McKinnon rd nestled amongst a retirement village, pokies pub, tool shops and mechanics.<br />
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The octopus cake in the window of the five day old Miss Ladybird Cupcakes managed to stop me in my tracks and command me to take a step inside.<br />
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<a href="http://3.bp.blogspot.com/--xrh3hXgAa4/UlqAcD8eLuI/AAAAAAAAKGk/AfvR8WtOJUw/s1600/Miss+Ladybird+Cakes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/--xrh3hXgAa4/UlqAcD8eLuI/AAAAAAAAKGk/AfvR8WtOJUw/s320/Miss+Ladybird+Cakes.jpg" width="320" /></a></div>
Once inside I met the owner of this new venture, Gina Tubb, who took some time out to have a quick conversation. Gina has a ton of experience in various kitchens around town and has opened Miss Ladybird Cakes to go her own way with a cool and quirky cake shop.<br />
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My first sample was the Sprinkles cookie and Turkish Delight tart. Both were delicious, the cookie reminded me of the old Tic-Toc biscuits I had as a kid only more refined.<br />
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The Turkish Delight tart was also great, an impossibly rich, dense and moreish tart. The presentation was impeccable and managed to avoid being too sweet, I would try this again, however, there are so many other options to try.<br />
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Miss Ladybird Cupcakes? It is great to see such a cool place opening up in the area which means I can satisfy my cake craving without driving too far at all.<br />
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<a href="http://4.bp.blogspot.com/-ffbsBwnx10A/T0mi7iZc4pI/AAAAAAAAGFk/isG4eK37gy8/s1600/Win---150x150.png" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-ffbsBwnx10A/T0mi7iZc4pI/AAAAAAAAGFk/isG4eK37gy8/s1600/Win---150x150.png" /></a>Sweet tooth win<br />
<a href="http://www.urbanspoon.com/r/71/1785879/restaurant/Melbourne/Ormond-McKinnon/Miss-Ladybird-Cakes-McKinnon"><img alt="Miss Ladybird Cakes on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1785879/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
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<br />JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com0tag:blogger.com,1999:blog-5650229915011659895.post-6319358529029613632013-09-14T22:00:00.000+10:002013-10-12T22:08:30.542+11:00Rae's Restaurant Balgownie Estate<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-NTlyNX_mpe0/Uj_5-TZEmqI/AAAAAAAAJ5Y/M3g149DqWwo/s1600/DSC02614.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="212" src="http://1.bp.blogspot.com/-NTlyNX_mpe0/Uj_5-TZEmqI/AAAAAAAAJ5Y/M3g149DqWwo/s320/DSC02614.JPG" width="320" /></a></div>
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<i><span style="font-size: x-small;">1309 Melba Hwy </span></i></div>
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<i><span style="font-size: x-small;">Yarra Glen, VIC 3775</span></i></div>
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Rae's at Balgownie is the multi-purpose cellar door, bar and restaurant that offers stunning views across the Yarra Valley. Serving up breakfast, lunch and dinner it is non stop and as a guest staying at Balgownie Estate it is also a no-brainer to dine at Rae's since it avoids debate over who is going to act as designated driver.</div>
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The restaurant balances relaxed and casual quite well, no tableclothes but there is also no "no denim" policy like Eleanore's either. The fixed price menu for 2 and 3 courses has some interesting dishes.</div>
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<a href="http://2.bp.blogspot.com/-zNZcvMFSuUM/Uj_58ojBPaI/AAAAAAAAJ5E/gSdt6PaJKH4/s1600/DSC02603.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="http://2.bp.blogspot.com/-zNZcvMFSuUM/Uj_58ojBPaI/AAAAAAAAJ5E/gSdt6PaJKH4/s200/DSC02603.JPG" width="200" /></a></div>
For entree we started with the scallop, black pudding, hollandaise and pork crackle. The plump scallop was cooked perfectly and while it was only one, it was a very generous one. Combined with the black pudding and sauce the texture and flavour combinations were great.<br />
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For my main course I ordered the 18 hour lamb rump with mushroom ragout and rosemary jus. Flavour wise this was ok, but the lamb was not really cooked for 18 hours and wasn't anywhere near as tender as I expected. I guess this was made all the more worse when compared to my wife's steak dish which was cooked perfectly and looked a treat too.<br />
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<a href="http://3.bp.blogspot.com/--HOh-dSzBuQ/Uj_597bDT3I/AAAAAAAAJ5c/ui0Xc3Eq6uI/s1600/DSC02613.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="http://3.bp.blogspot.com/--HOh-dSzBuQ/Uj_597bDT3I/AAAAAAAAJ5c/ui0Xc3Eq6uI/s200/DSC02613.JPG" width="200" /></a>The final course was also a bit dissapointing, the banana semi freddo came out and was frozen rather than semi-frozen and seemed a little bland. It wasn't bad, but wasn't really a must have dish like the scallops.<br />
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The wine list featured most of Balgownie's current releases by the glass and overall the staff were friendly if not a little stretched at times.<br />
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Summary of Rae's, I wouldn't steer someone away from Rae's if set on dining there, especially as a guest, but there are also some better options in the Yarra Valley.<br />
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<a href="http://3.bp.blogspot.com/-dEMlFmcjQ64/T0mjyk7Sj2I/AAAAAAAAGFs/iv8-j9A61ow/s1600/MOR---150x150.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-dEMlFmcjQ64/T0mjyk7Sj2I/AAAAAAAAGFs/iv8-j9A61ow/s1600/MOR---150x150.png" /></a><br />
Safe, if not exciting<br />
<a href="http://www.urbanspoon.com/r/71/1506534/restaurant/Melbourne/Dixons-Creek/Raes-Restaurant-Balgownie-Estate-Yarra-Glen" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="Rae's Restaurant, Balgownie Estate on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1506534/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
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<br />JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com0tag:blogger.com,1999:blog-5650229915011659895.post-8118168651024358722013-09-13T22:00:00.000+10:002013-09-22T14:44:36.010+10:00Eleonore's Restaurant<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-CUOeztCHlT0/Uj5o4XxvEoI/AAAAAAAAJ4c/aJJC-GV3tHU/s1600/DSC02598.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-CUOeztCHlT0/Uj5o4XxvEoI/AAAAAAAAJ4c/aJJC-GV3tHU/s320/DSC02598.JPG" width="320" /></a></div>
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<i><span style="font-size: x-small;">42 Melba Highway </span></i></div>
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<i><span style="font-size: x-small;">Yering, VIC 3770</span></i></div>
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First impressions of a restaurant normally sets the tone for the rest of the evening. Upon arriving at Chateau Yering to dine at the highly rated Eleonore's we were shown to the drawing room prior to the dining room to have an apertif. The cosy, relaxed yesteryear drawing room seated in antique chairs by the fire drinking champagne definitely set a very nice tone for the evening.</div>
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While we could have sat there all night enjoying the fire, we moved to the dining room which again is antithesis of the modern winery dining room. Tables are well spaced with good quality tablecloths, cutlery and very comfortable chairs. In fact the only thing that isn't from the mid 1800's is the menu which is by all standard very modern.</div>
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<a href="http://3.bp.blogspot.com/-X_1VoZzZ_ag/Uj5o2SYAABI/AAAAAAAAJ4I/hGaalVtZgz8/s1600/DSC02587.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="http://3.bp.blogspot.com/-X_1VoZzZ_ag/Uj5o2SYAABI/AAAAAAAAJ4I/hGaalVtZgz8/s200/DSC02587.JPG" width="200" /></a>There was a cute little amuse bouche to start the evening and it wasn't too long before the entree of Roasted Squab, porcini, chestnut, fig, toasted grains, spiced jus arrived. Overall it was a pleasant dish, nice flavour combinations, the squab was nice but felt there could have been a bit more, especially when I was looking over at the Prawns my wife was enjoying. </div>
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<a href="http://2.bp.blogspot.com/-zpDVSj_NiE8/Uj5o2inzOvI/AAAAAAAAJ4E/R61JXSc629k/s1600/DSC02589.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><img border="0" height="212" src="http://2.bp.blogspot.com/-zpDVSj_NiE8/Uj5o2inzOvI/AAAAAAAAJ4E/R61JXSc629k/s320/DSC02589.JPG" width="320" /></a></div>
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Fortunately the next course more than made up for it. The Char-Grilled Wagyu Jerusalem artichoke, confit winter vegetables, Perigord jus was an absolute cracker. I normally refrain from steak at a restaurant like this, but wagyu paired with Perigord jus was just too hard to resist. The wagyu was up there with the best I have had in Australia and the jus was simply magic. Would order this again in a heartbeat.</div>
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<a href="http://4.bp.blogspot.com/-jLcCn63WgL8/Uj5o3GYCXrI/AAAAAAAAJ4M/o96gsNigFJw/s1600/DSC02596.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="http://4.bp.blogspot.com/-jLcCn63WgL8/Uj5o3GYCXrI/AAAAAAAAJ4M/o96gsNigFJw/s200/DSC02596.JPG" width="200" /></a>The final course of Devil’s Chocolate Cake caramel sauce, cashew short bread, earl grey marshmallow, cherry sorbet was possibly more style over substance. The dish looked amazing and there were some great flavours, but the chocolate cake itself was a bit dry and crusty, I think putting Devil in the title made me think Hot and oozy which sadly it wasn't. It was enjoyable, but not quite amazing.</div>
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Post dinner we enjoyed a final drink in the drawing room as we waited for one of two taxi's in the Yarra Valley to take us back to our hotel. I would definitely return to Eleonore's, despite a couple of niggly things it is a great fine dining experience and isn't too exorbitant at $98 for 3 courses. Everything you want from a fine dining country restaurant.</div>
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<a href="http://4.bp.blogspot.com/-ffbsBwnx10A/T0mi7iZc4pI/AAAAAAAAGFk/isG4eK37gy8/s1600/Win---150x150.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ffbsBwnx10A/T0mi7iZc4pI/AAAAAAAAGFk/isG4eK37gy8/s1600/Win---150x150.png" /></a>Winning in the country</div>
<a href="http://www.urbanspoon.com/r/71/1510224/restaurant/Melbourne/Yarra-Glen/Eleonores-Restaurant-Yering" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://www.urbanspoon.com/r/71/1510224/restaurant/Melbourne/Yarra-Glen/Eleonores-Restaurant-Yering" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Eleonore's Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1510224/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com0tag:blogger.com,1999:blog-5650229915011659895.post-33410026108928932662013-07-17T22:00:00.000+10:002013-08-29T23:00:56.534+10:00Dinner by Heston<div class="separator" style="clear: both; text-align: center;">
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Mandarin Oriental Hyde Park, </div>
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I'll open with two well known facts, everyone knows Heston (yes he has a made single name status like Madonna and Prince) and he is basically a kick ass creative chef so there is no need for a recap of his bio.</div>
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So dispensing with a redundant opening, travelling all the way to London, I did consider a trip to The Fat Duck, however, the location in Bray isn't that close and it seems that the press and popular folk in <a href="http://www.theworlds50best.com/" target="_blank">San Pelligrino</a> think that Dinner by Heston is hipper and has more appeal than The Fat Duck which is serving more of a greatest hits than new creations these days.</div>
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<a href="http://4.bp.blogspot.com/-3gAITEHmYFI/Uh3nQKXrARI/AAAAAAAAJ0Q/djju9dn1ssk/s1600/DSC02370.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-3gAITEHmYFI/Uh3nQKXrARI/AAAAAAAAJ0Q/djju9dn1ssk/s200/DSC02370.JPG" width="132" /></a>With that aside, I actually found myself looking forward to the menu at Dinner by Heston as it features dishes that would have feasted upon at the various castles I visited during my trip over the past millenia. Visiting understated places like <a href="http://www.brighton-hove-rpml.org.uk/royalpavilion/Pages/home.aspx" target="_blank">The Brighton Pavilion</a> shows that the brits have always loved a good feast.<br />
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Sitting down in the comfortably modern dining room in the bowels of the Mandarin Oriental Hotel, our table was welcomed by an Australian waitress who walked us through the menu, all very straight forward three courses of your choosing, nothing more than that. After pintxos and several degustation menu's it was quite pleasant to sit down to three courses of my own choosing.<br />
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The first course of Lobster & Cucumber Soup (c.1730) was a delightfully light and refreshing starter for a warm summer's evening. Featuring generous pieces of perfectly cooked lobster this was very enjoyable, what also impressed was the terrific weight in the cucumber soup, for a vegetable that is mainly water this had a tremendous viscosity<br />
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<a href="http://2.bp.blogspot.com/-qCmRIjC0fAs/Uh3nQ74-sKI/AAAAAAAAJ0c/-u8X68kqgPo/s1600/DSC02380.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="132" src="http://2.bp.blogspot.com/-qCmRIjC0fAs/Uh3nQ74-sKI/AAAAAAAAJ0c/-u8X68kqgPo/s200/DSC02380.JPG" width="200" /></a>The following course of Powdered Duck Breast (c.1670) was very good, but not outstanding. The brined duck was perfectly cooked and tender, however the skin could have been a bit crispier. The unctuous sauce was so thick light could barely escape, but did pair well with the duck and the confit fennel. I didn't regret it, but wouldn't say it is a must have either.<br />
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So with this we get to the finale, and with that a choice had to be made, the famous Tipsy Cake (c.1810) or the Taffety Tart (c.1660) which I have marveled over time and time again with it's paper thin pastry. In the ended I opted for both as any rational person would.<br />
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The Taffety Tart came out and was as exceptional as I expected, absolutely mm perfect, every component was spot on, the ice cream, the layers of rose and apple, it had beauty and complexity.<br />
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The Tipsy Cake on the other hand is more brawn than beauty, presentation is somewhat rustic with the rich caramelised spit roast pineapple and brioche or "Tipsy Cake" served on a chopping board, it makes up for it's understated appearance with an onslaught of flavour. The brioche turns up the sweetness to 11 with a rich crust of sugar over the light brioche soaking in a boozy apple sauce. The counter to this is the spit roast pineapple which balances things out nicely and almost has a savoury finish to it. Despite the weight and sweetness it is very easy to finish and well worthy of signature dish status.<br />
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So with that, Dinner by Heston was over. A very enjoyable experience, it was fun, it was casual and most importantly it was delicious. Compared to some other restaurants I have been to lately, it was great to see the staff enjoyed themselves as much as the diners.<br />
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The question I ask myself now, if I were to travel to the other side of the planet again soon and only had a few days in London, would I return? Absolutely.<br />
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Historically epic feast<br />
<a href="http://www.urbanspoon.com/r/52/1568588/restaurant/Knightsbridge/Dinner-by-Heston-Blumenthal-London" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img alt="Dinner by Heston Blumenthal on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1568588/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a><br />
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JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com0tag:blogger.com,1999:blog-5650229915011659895.post-50653447090391035522013-07-12T22:00:00.000+10:002013-09-01T18:27:25.296+10:00Arzak<a href="http://1.bp.blogspot.com/-hCydTh--Gak/UiLzddHjwKI/AAAAAAAAJ20/YoNGuP-ikZM/s1600/DSC02158.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="http://1.bp.blogspot.com/-hCydTh--Gak/UiLzddHjwKI/AAAAAAAAJ20/YoNGuP-ikZM/s320/DSC02158.JPG" width="212" /></a><br />
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<i><span style="font-size: x-small;">Av del Alcalde José Elosegi, </span></i><br />
<i><span style="font-size: x-small;">Donostia-San Sebastián, Spain</span></i><br />
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The planned pinnacle of my trip to Europe was to dine at Restaurant Arzak on my 40th birthday and enjoy a spectacular meal as I the one I enjoyed 6 years earlier that I heralded as the best meal ever until I dined at Martín Berasategui just a mere 2 days earlier.<br />
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The plans were on track, a lovely day on the San Sebastian beach, a few Cava's and a short taxi ride to the famous Restaurant Arzak. For some reason though, almost as soon as we were in something didn't feel right, the staff greeting us seemed distracted, they guided us through the sliding door to our table in the far corner of the restaurant and we were soon greeted by a very awkward floor manager for the English speaking tables.<br />
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We eventually got there with the manager and ordered, our sommelier came by and made some exceptional recomendations and despite speaking barely a word of English he would as it would turn out he would be a rare friendly face in what was to be a dinner to remember for mainly the wrong reasons.<br />
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<a href="http://2.bp.blogspot.com/-_vtzet0AvM4/UiLzODBbHFI/AAAAAAAAJ2c/cOesNdCvfO0/s1600/2013-06-29+-+Europe+20132.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="125" src="http://2.bp.blogspot.com/-_vtzet0AvM4/UiLzODBbHFI/AAAAAAAAJ2c/cOesNdCvfO0/s200/2013-06-29+-+Europe+20132.jpg" width="200" /></a>The first course of appetizers arrived, they were ok, Anchovy strawberries were a bit strange and the others were nice, if somewhat unremarkable. In some respects there was an element of trying too hard with the chorizo with tonic served on the bottom of a crushed tonic can.<br />
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The first course of cromlech which is a crispy shell filled with a tasty onion and foie gras filling while a bit awkward to eat was quite nice. The fried shell of the cromlech was a bit oily to handle but the crunchy texture with the smooth filling was very nice.<br />
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Most of the next few courses were solid, but not overly spectacular, the well cooked lobster and monk fish dishes were well executed, but not displaying a huge amount of flair. The Ovo-lacto egg dish was disappointing, bland and presented like a dish that was a concept in search of flavour.<br />
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The final savoury course arrived, a well cooked piece of pigeon was served with a strong resinous sauce and citrus shavings. While it was nice, it was close to going over the line with the citrus dominating the dish. Sitting opposite, my wife stuggled with her main course of salisbury steak so I nobly offered to swap plates and try the wagyu salisbury steak. It became clear quite quickly why there was a struggle, it was bland, poorly cooked and confused.<br />
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The dish was a disaster, like the ovo lacto dish, it was a concept looking to become a restaurant dish. The presentation of the meat like as if it were an ice cream didn't make much sense and serving the meat as rare was wrong and the seasoning was non existent.<br />
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<a href="http://1.bp.blogspot.com/-roML9AB87QI/UiLzetpxbwI/AAAAAAAAJ28/bCEQKwhimtE/s1600/DSC02199.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="http://1.bp.blogspot.com/-roML9AB87QI/UiLzetpxbwI/AAAAAAAAJ28/bCEQKwhimtE/s200/DSC02199.JPG" width="200" /></a>Then the most unusual thing happened, I gave feedback on the incoherent Salisbury steak, I commented it was undercooked, underseasoned and it was an insult to take something as special as a piece of wagyu and treat it like this. If this were a dish in a cooking show, I am sure the judges would slam the contestant for a complete lack of respect. This was communicated to the english speaking floor manager and we were told off for not saying something sooner!<br />
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About 20 minutes later, Juan Arzak came out to try to explain the dish as we were being served our first dessert. There was no trying to understand my point of view, I was being bombarded by Juan, by the floor manger, we were surrounded by staff trying to serve us dessert oblivious to the conversation going on and in the middle of this I was thinking "What the hell is happening?". Here I am, in a 3 Michelin star restaurant being harassed by the floor manager, the chef, for giving some negative feedback.<br />
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<a href="http://4.bp.blogspot.com/-yZyuhNXVvX0/UiLzfHsOjAI/AAAAAAAAJ3E/EIwnqz0HUro/s1600/DSC02211.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="http://4.bp.blogspot.com/-yZyuhNXVvX0/UiLzfHsOjAI/AAAAAAAAJ3E/EIwnqz0HUro/s200/DSC02211.JPG" width="200" /></a>From here the night just fell apart, The dessert we were served was like ashes in my mouth, I remember it was OK, but not spectacular. The rest of the conversation and outcome will stay between the table and floor staff of the evening. All I will say is that compared to the service we had a mere two nights earlier at Martín Berasategui it was a complete disgrace.<br />
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I left Arzak somewhat troubled. What just occurred? Was it a one off? Further reading and investigation, it would appear my experience was not a one off event in recent times and a very different experience to what I experienced 6 years earlier. Some people have been critical of Arzak for offering a cookie cutter service, I can't argue with that, others for the service, or lack thereof.<br />
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After some time to reflect we were either unfortunate to be there there on a night of a difficult service, or something is sorely amiss in Arzak. Bland food, dishes that were trying too hard to mimmick others like Heston and bad, bad service.<br />
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<a href="http://2.bp.blogspot.com/-RFMV-8VvNgU/UiLzfo5ekUI/AAAAAAAAJ3I/wrurOozOSVQ/s1600/DSC02215.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="http://2.bp.blogspot.com/-RFMV-8VvNgU/UiLzfo5ekUI/AAAAAAAAJ3I/wrurOozOSVQ/s200/DSC02215.JPG" width="200" /></a>Ultimately, if there was one thing that seemed to be amiss, it was no one, and I mean no one at Arzak appeared to be enjoying themselves. The reception, the floor staff and certainly no one at my table, certainly not up to the standard of 3 Michelin stars or a top 10 restaurant in San Pellegrino and if this were to continue like this they will be neither any time soon.<br />
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Epic dissapointment.JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com0tag:blogger.com,1999:blog-5650229915011659895.post-39380355008058725652013-07-10T20:00:00.000+10:002013-07-28T15:42:23.062+10:00Martín Berasategui<div class="separator" style="clear: both; text-align: center;">
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Loidi Kalea, 4, 20160 Lasarte-Oria,<br />
Gipuzkoa, Spain<br />
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<a href="http://2.bp.blogspot.com/-fN2PcNTBgWU/UfRfgFBWonI/AAAAAAAAJw0/zXnhCd9FpKQ/s1600/DSC02069.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="http://2.bp.blogspot.com/-fN2PcNTBgWU/UfRfgFBWonI/AAAAAAAAJw0/zXnhCd9FpKQ/s200/DSC02069.JPG" width="200" /></a>Stunning, simply stunning is the first impression when walking through the dining room of the three Michelin starred Martín Berasategui. Having had the pleasure of frequenting restaurants such as Vue de Monde at the top of the Rialto, Quay overlooking Sydney Harbour and plenty of other restaurants that strive for a memorable view, nothing compares to the sheer serenity to that of the terrace of Martín Berasategui's San Sebastian restaurant.<br />
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Overlooking the rolling hills of the Basque countryside Martín Berasategui features an outdoor terrace alongside the impressive dining room which on a warm Spanish evening offers a very impressive setting with no compromise to the three Michelin star experience.<br />
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I can't recall ever writing a review of a restaurant and spending two paragraphs gushing about the perfection of a restaurants dining setting, once our Champagne arrives I am already anticipating a great dining experience.<br />
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Our waiter walks us through the menu and despite what appears to be an overwhelming 12 courses in the <a href="http://www.martinberasategui.com/documentos/cartas/GranMenuDegustacion_EN2013.pdf" target="_blank">great tasting menu</a> there is really no option as to which way to go. An interesting detail to appear on the menu is the year in which a dish debuted. While some dishes go back to 1995, the majority have appeared this year or in the past few years which is a good sign that the kitchen isn't just resting on the "Greatest Hits".<br />
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<a href="http://4.bp.blogspot.com/-ANHuR7FvYdM/UfRfZCUXoeI/AAAAAAAAJwU/brqkbzGzoeU/s1600/DSC02012.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="http://4.bp.blogspot.com/-ANHuR7FvYdM/UfRfZCUXoeI/AAAAAAAAJwU/brqkbzGzoeU/s200/DSC02012.JPG" width="200" /></a>So with that, the dining marathon kicks off. The first course arrives in a fashion that would be typical of the night, plates served to us in sync with a small perfectly plated well thought out dish. Mille-feuille of smoked eel, foie-gras, spring onions and green apple is not showing signs of a dish that is 18 years old and also shows that great combinations never go out of style.<br />
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From here the standard of food and the consistency of service does not skip a beat. Whether is turning an ingredient I am indifferent over like oyster in to a dish I would go back for again once paired with cucumber, kafir and coconut or the deceivingly delicious sauteed black garlic with beet ceviche which looks more like dessert than savoury course, every dish delivers.<br />
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<a href="http://1.bp.blogspot.com/-qDE5f_3zXKE/UfRfc1vDJfI/AAAAAAAAJwg/zGBLq8wsaFE/s1600/DSC02050.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="http://1.bp.blogspot.com/-qDE5f_3zXKE/UfRfc1vDJfI/AAAAAAAAJwg/zGBLq8wsaFE/s200/DSC02050.JPG" width="200" /></a>Singling out a dish though for special praise though would be the red mullet with edible scales, for a menu that is devoid of gimmicks or cliches I thought his may be a bit gimmicky, but to my delight the edible scales add a delicious crunch and flavour to the red mullet. The scales are reminiscent of teppanyaki prawn legs but much more delicate. This rates among my favourite dishes of all time.<br />
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<a href="http://2.bp.blogspot.com/-y_6bUKvtPCQ/UfRfcvdEJsI/AAAAAAAAJwc/1HZkZHPlDNo/s1600/DSC02063.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://2.bp.blogspot.com/-y_6bUKvtPCQ/UfRfcvdEJsI/AAAAAAAAJwc/1HZkZHPlDNo/s200/DSC02063.JPG" width="200" /></a>Desserts were as enjoyable as the savoury courses, the apple, lemon, celery, cucumber gin and mint is a perfect palate cleanser, almost like an edible mojito meets gin and tonic and the final course of mist of coffee and cacao a perfect finale to a magnificent dinner.<br />
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How do I sum up dinner at Martín Berasategui? As close to perfection as one can get, 12 faultless courses, magnificent setting, impeccable service and great wine matching from the sommelier. One final comment on the service, the staff seem to enjoy working in the restaurant as much as the diners enjoy dining there, this along with everything else makes this possibly the single best dining experience I have had the pleasure of enjoying.<br />
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An epic dining experience can only be given one rating - an epic win.<br />
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<br />JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com1tag:blogger.com,1999:blog-5650229915011659895.post-40227746579749060862013-05-23T20:00:00.000+10:002013-06-02T13:34:44.374+10:00Jack Ruby<div class="separator" style="clear: both; text-align: center;">
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<i style="font-family: lobster; line-height: 18px;">Jack Ruby</i><br />
<span style="background-color: white; font-family: lobster; line-height: 18px;"><i>Basement, 89 King William St </i></span><br />
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<span style="height: auto; position: relative; width: auto;"><span style="font-family: lobster; height: auto; position: relative; width: auto;"><i>Downtown Adelaide SA 5000</i></span></span><br />
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Stranger in a strange land, not only is it a book title and an Iron Maiden song, it was also how I felt roaming the streets of Adelaide.<br />
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Walking despondently back to the hotel after walking along Hindley St and Weymouth St in search of something other than a hotel restaurant or dodgy old pub I eventually came across the neon signs of Jack Ruby.<br />
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<a href="http://4.bp.blogspot.com/-cIAh3gA6bmQ/UZ37ZgidKCI/AAAAAAAAJss/oPFzF6TKkIw/s1600/IMAG0118.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-cIAh3gA6bmQ/UZ37ZgidKCI/AAAAAAAAJss/oPFzF6TKkIw/s200/IMAG0118.jpg" width="150" /></a>My initial impression was wow, this looks like something I would find in Melbourne, basement location, cool fit-out, a wide range of local and imported tap beers and a menu that read as fun and delicious. The only thing that seemed incongruous was the fact that it wasn't packed out with a queue like a <a href="http://www.outofmykitchen.com/2011/04/mamasita.html">Mamasita</a>.<br />
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Venturing in we were greeted by friendly staff and went over the menu. For a starter it was hard not to go past the soft shell taco's. The braised lamb neck, harissa, mint and pomegranate combination was a smash, just the right amount of heat with the bursts of pomegranate adding texture and flavour. This was the kind of food I was expecting and wasn't disappointed. As good as anything from Melbourne's best without the attitude!</div>
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Following on we went for the special of the day, The Texan Burger which featured a perfectly cooked pattie of well seasoned meat garnished with an onion ring, chipotle between a brioche bun. Two words, simply awesome. I've been a bit weary of late of the whole gourmet burger trend, but it was great to enjoy such a well put together burger that could also be easily picked up and eaten as a burger.<br />
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Overall Jack Ruby is a gem, a few months after opening it is running well and hope the standards stay up there and that it succeeds.<br />
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JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com0tag:blogger.com,1999:blog-5650229915011659895.post-54366229007691689412013-04-24T22:00:00.000+10:002013-04-28T17:17:47.108+10:00Taxi Dining Room<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #222222; line-height: 17.765625px;"><i><span style="font-family: Arial, Helvetica, sans-serif;">Transport Hotel, Federation Square</span></i></span></div>
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<span style="background-color: white; color: #222222; line-height: 17.77777862548828px;"><i><span style="font-family: Arial, Helvetica, sans-serif;">Flinders St, Melbourne VIC 3000</span></i></span></div>
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<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 17.765625px;">It wasn't too long ago that Taxi was the hip new restaurant that was wowing diners with its modern interior and impressive food. Not too long ago though is now ten years and how does Taxi stand the test of time?</span></span></div>
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<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 17.765625px;">Taxi's fit out is still quite impressive, the dining room doesn't look dated and has an impressive sense of occasion but is not too formal. The menu is also impressive, a range modern dishes that have classic European and Asian influence.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Whilst the menu was most impressive, the specials caught my attention. An entree of quail and foie gras terrine caught my attention and I was rewarded with a delicious, well pressed slice of terrine. Accompanying this was a foie gras mousse. All the elements were spot on and the only disappointment with this is that it isn't on the regular menu.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The main course was also a special, barramundi served on red wine risotto with calamari. There was a bit of a mix up on this dish, I was served the regular barramundi dish and felt that this may have been a tad rushed as the skin was good, but not as crispy as I would have liked. The red wine risotto worked well but was pushing the boundaries when it came to seasoning. I am not afraid of salt, but this was a close to being too salty</span><br />
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<a href="http://2.bp.blogspot.com/-R1yzOvoqOfo/UXyN-HFB2hI/AAAAAAAAJgc/xcPfvXtUJ0Y/s1600/DSC01456.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="131" src="http://2.bp.blogspot.com/-R1yzOvoqOfo/UXyN-HFB2hI/AAAAAAAAJgc/xcPfvXtUJ0Y/s200/DSC01456.JPG" width="200" /></a><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Continuing the run of specials was the Cassís soufflé. Initially I wasn't that keen on it, but after spotting the perfect souffle going to the table next to me it looked too good to pass up. The reward was a deliciously light souffle, there was good sweetness and tartness courtesy of a lemon sauce in the middle. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://1.bp.blogspot.com/-78E7rFMGTXQ/UXyN--4dJrI/AAAAAAAAJgk/UIlX52IuTaQ/s1600/DSC01461.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="http://1.bp.blogspot.com/-78E7rFMGTXQ/UXyN--4dJrI/AAAAAAAAJgk/UIlX52IuTaQ/s200/DSC01461.JPG" width="200" /></a></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Overall Taxi Dining room delivers a great dining experience, however, there were a few glitches in service which were disappointing. Getting the wrong main course was compounded with the wine service being out of sync. Little things, but annoying nonetheless.</span><br />
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<a href="http://4.bp.blogspot.com/-ffbsBwnx10A/T0mi7iZc4pI/AAAAAAAAGFk/isG4eK37gy8/s1600/Win---150x150.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ffbsBwnx10A/T0mi7iZc4pI/AAAAAAAAGFk/isG4eK37gy8/s1600/Win---150x150.png" /></a><span style="font-family: Arial, Helvetica, sans-serif;">Ten years on, Taxi is still a very smart restaurant and offering big night out dining against the trend </span><span style="font-family: Arial, Helvetica, sans-serif;">of no reservation and </span><span style="font-family: Arial, Helvetica, sans-serif;">shared plates. Despite a </span><span style="font-family: Arial, Helvetica, sans-serif;">few service wrinkles,</span><span style="font-family: Arial, Helvetica, sans-serif;"> it is winning.</span><br />
<br />JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com0tag:blogger.com,1999:blog-5650229915011659895.post-23357789073464930252012-09-14T09:48:00.000+10:002012-09-30T11:36:13.830+10:00Flower Drum<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<i>17 Market Lane, </i></div>
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Flower Drum, if it were a band people would be inclined to say it peaked some time ago, released some forgettable records for a good decade and in more recent years has regained it's mojo and while not as influential at the peak of its power is still loved nonetheless as an elder statesmen.<br />
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It had been some time since I was at Flower Drum, a good 8 to 9 years when I last went. I was a somewhat less traveled diner and at the time it was a bit of a light bulb moment "This is awesome!". Over the years, time, alternatives and difficulty in booking worked against a repeat visit, but now with online booking available for a Friday night and being able to schedule it in made a long awaited return possible.<br />
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Initial impressions of the dining room is that things have not changed much which is not a bad thing. Bucking the trend of recent times to seat diners in near darkness, the bright red room still has a sense of occasion and the tables are still very well spaced.<br />
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After organising drinks food started to arrive, the first course of snow crab dumplings were great. Light, fluffy with a nice vinegar to pair with it, the only disappointment were the flecks of crab shell that got in to one of the dumplings. Following was bbq pork with a deep fried apple which solid if not spectacular. </div>
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<a href="http://3.bp.blogspot.com/-fj93gV0hRmk/UGeUtsQsu5I/AAAAAAAAHIY/i_VPPRuNUjM/s1600/DSC07248.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-fj93gV0hRmk/UGeUtsQsu5I/AAAAAAAAHIY/i_VPPRuNUjM/s320/DSC07248.JPG" width="320" /></a>Next up was without doubt the highlight of the night, stir fried wild Barramundi noodles. Barramundi meat that has been pureed and turned in to noodles stir fried with some vegetables. What made this a standout was for a simple looking dish, there is an array of complex flavours, in particular the flavour of the wok comes through the stir fry. This is black art Cantonese at it's finest, making something simple truly memorable via great technique, no foams or sous vide trickery here.<br />
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<a href="http://4.bp.blogspot.com/-5UN0KIBnxyo/UGeUyDbfkdI/AAAAAAAAHIo/EUCbIuds3Nk/s1600/DSC07254.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://4.bp.blogspot.com/-5UN0KIBnxyo/UGeUyDbfkdI/AAAAAAAAHIo/EUCbIuds3Nk/s200/DSC07254.JPG" width="200" /></a>Following on were a couple of classics which aren't reinventing Cantonese cuisine, but are excellent nonetheless. Quail Sang Choi Bao was great, lots of flavours and textures poking around in the precisely trimmed lettuce cup. Similarly the Peking Duck served table side was another good example of what people love about Flower Drum, there was nothing to dislike about the high quality duck wrapped in delicate pancake, delicious and reliable<br />
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The final course of grain fed Eye Fillet w/Szechuan Sauce would put a lot of so called "Steak Specialists" to shame. One of my enduring memories of my first trip to Flower Drum was how good the steak was and this time was no different. Perfect crust on the outside, medium rare on the inside and served simply with some greens and fried rice.<br />
While my enduring memory of this experience will be the Barramundi noodles, there is nothing to complain about here, nothing at all.<br />
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<a href="http://2.bp.blogspot.com/-DmS5jGIDaa0/UGeU7JVnO-I/AAAAAAAAHJQ/zHZ1ncZw2Qk/s1600/DSC07269.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://2.bp.blogspot.com/-DmS5jGIDaa0/UGeU7JVnO-I/AAAAAAAAHJQ/zHZ1ncZw2Qk/s200/DSC07269.JPG" width="200" /></a>To finish the evening, we went with the "Its so tragically uncool it is almost cool" fried ice cream was nice and despite being deep fried was somehow refreshing with the berry sauce.<br />
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So Flower Drum still has "it" in spades and unlike the arms race at the fine dining end is actually relatively cheap for a night out in the fine dining end Melbourne's restaurant scene, in fact dinner here was about the same price as the last time I visited which was the best part of a decade ago. There are still some loutish types frequenting like the diner behind me who requested an iPhone charger and proceeded to talk with his neck angled awkwardly towards the power point as food was served, but the things that matter like service and food are as good as it ever has been. Not bad for a restaurant approaching 40.<br />
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Flower Drum - Winning, almost epically too!<br />
<a href="http://www.urbanspoon.com/r/71/760712/restaurant/CBD/Flower-Drum-Melbourne"><img alt="Flower Drum on Urbanspoon" src="http://www.urbanspoon.com/b/logo/760712/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a><br />
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JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com0tag:blogger.com,1999:blog-5650229915011659895.post-25183372769220728332012-07-21T14:27:00.000+10:002012-07-21T14:27:46.357+10:00Best mushroom risotto in the world II<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-5nCsfsgwwU0/UAoveNsJCpI/AAAAAAAAHGk/13p4a98s1VA/s1600/2012-06-23+14.21.07.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-5nCsfsgwwU0/UAoveNsJCpI/AAAAAAAAHGk/13p4a98s1VA/s320/2012-06-23+14.21.07.jpg" width="241" /></a></div>
<span style="background-color: white;">One of my early blog entries - </span><a href="http://www.outofmykitchen.com/2009/08/best-mushroom-risotto-in-world.html" style="background-color: white;">"Best Mushroom Risotto in the world"</a><span style="background-color: white;"> is also one of my most frequently visited. At the time I didn't actually post a recipe as I felt re-publishing a recipe from a cookbook without consent was inappropriate. Recently Shannon Bennett published his recipe for Mushroom Stock online which is the foundation for what can only be described as the best Mushroom Risotto in the world. Good news!!</span><br />
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<a href="http://www.vuedemonde.com.au/news/risotto-aux-truffles">http://www.vuedemonde.com.au/news/risotto-aux-truffles</a>
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<span style="background-color: white;">I basically follow the recipe without the shaved truffle and add a splash of cream. </span><br />
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Bon Appétit!JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com0tag:blogger.com,1999:blog-5650229915011659895.post-48114369441888876162012-07-12T23:30:00.000+10:002012-07-21T13:16:24.954+10:00Vue de Monde<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-m1JYEyvobYA/UAAJajpRPKI/AAAAAAAAHFE/gU0AB8sGiJQ/s1600/DSC07079.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-m1JYEyvobYA/UAAJajpRPKI/AAAAAAAAHFE/gU0AB8sGiJQ/s320/DSC07079.JPG" width="320" /></a></div>
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<span style="color: #222222; font-family: arial, sans-serif; font-size: x-small; line-height: 16px; text-align: -webkit-auto;"><i>Rialto 525 Collins Street </i></span></div>
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Vue de Monde, wow, best restaurant in Melbourne by a long shot and now has spectacular views to match the food.</div>
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Now I have summed up what dining at Vue de Monde is like, I can share with you what the experience of going to Vue is most similar to.</div>
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Vue de Monde reminds me of an experience I have had before. However, this experience has no dining relation whatsoever. We arrived at Vue de Monde on a wintry Melbourne night with spectacular views from the top of the Rialto. I had been at Vue de Monde before at Little Collins St and despite having been to Vue de Monde before and despite knowing what the new menu contained and despite a resolve to exercise restraint, Vue de Monde seduced me to spend well beyond my intentions.<br />
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The experience at Vue de Monde in the new and spectacular Rialto location reminded me more of buying a BMW than a typical restaurant experience. Despite the allure of the sensible base model, you end up going up a few models in a blink of an eye. Then once you have selected the model, there are all manner of extras, 18" Tyres? Sat Nav? Matching wine? Nice matching wine? Really, really, nice matching wine? In both situations it is so easy to go beyond your intended budget, but deep down you always knew you were going to.<br />
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<a href="http://3.bp.blogspot.com/--mRIWCGWmYk/UAAJ0FeNehI/AAAAAAAAHGU/7Zd35cKHC-A/s1600/Vue1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/--mRIWCGWmYk/UAAJ0FeNehI/AAAAAAAAHGU/7Zd35cKHC-A/s320/Vue1.jpg" width="320" /></a>After taking our seats in the rather comfortable and somewhat furry seats we were greeted with an amazing array of canapes. There were a wide range of flavours and textures that served as a palate warmup for the upcoming meal. In particular the salt cured wallaby and smoked eel with white chocolate & caviar canapes stood out. The presentation on various rocks and plates showed that there has been a major plating re-think since our last visit.</div>
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The first course to arrive of Spanner crab, kholrabi, avocado & caviar was a great start to proceedings. Avacado and shellfish are a classic pairing for a reason and worked well. Kholrabi and the pig face garnish provided some great texture.<br />
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<a href="http://4.bp.blogspot.com/-lCjeqBEAdqU/UAAJeiCuP0I/AAAAAAAAHFU/LZO53BQ5OFE/s1600/DSC07087.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-lCjeqBEAdqU/UAAJeiCuP0I/AAAAAAAAHFU/LZO53BQ5OFE/s320/DSC07087.JPG" width="320" /></a><br />
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<span style="background-color: white;">The next course of marron & tarragon butter stood out for many reasons. There was simple understatement, the contrast of the bright marron on the granite slate, very few items on the plate and then the lack of cutlery. Simply pick up the marron, slosh in the butter, dip in the salt and bite. The wager biscuit added some crunch, but this is just genius stuff.</span><br />
<a href="http://2.bp.blogspot.com/-rTFqt9GMYB0/UAAJhxbQA9I/AAAAAAAAHFc/Hik1a_lEL2Y/s1600/DSC07090.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://2.bp.blogspot.com/-rTFqt9GMYB0/UAAJhxbQA9I/AAAAAAAAHFc/Hik1a_lEL2Y/s200/DSC07090.JPG" width="200" /></a><br />
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Now we hit the truffle dish of the evening, the playful breakfast style duck egg with truffle, pickle onion, sweet breads covered with generous slices of truffle. Brilliant, not overly contrived and is full of great flavours and textures. Luckily we had plenty of bread to mop the plate as the jus & egg yolk made for a nice gooey sauce. Brilliant.<br />
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After the openting tour de force of flavour, we were greeted with the palate cleanser of cucumber sorbet and micro herbs that you mash with a pestle after being doused in liquid nitrogen. This is possibly the coolest thing I've done in a dinner and it also a big risk for the team at Vue. I'd hate to imagine the results if the liquid nitrogen were to pour on to ones lap after some vigorous mashing. The cleanser itself? Brilliant.<br />
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The next two courses moved along seemingly quite quickly, the Barramundi dish was excellent and similarly the Blackmore Wagyu served two ways as braised and grilled beef was too excellent. The use of a tableside yakitori grill was cute and despite the very brief time on the grill the beef was top grade. Both dishes stood out for being great and very much gimmick free. Double Brilliant.<br />
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Along with the food, I should also mention the wine. When it comes to matching wine, I've been stung before where pours are somewhat underwhelming and some selections have seem interesting, but not interesting good. Fortunately we had an excellent sommelier who was clear with pour, price and quality upfront so we knew what to expect. We certainly got a range of enjoyable wines and when there is Dom included, it's even better.<br />
<a href="http://2.bp.blogspot.com/-vHms2wn-NNw/UAAJp1wvrTI/AAAAAAAAHF8/WC4NwLK-Dno/s1600/DSC07108.JPG" imageanchor="1" style="background-color: white; clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="213" src="http://2.bp.blogspot.com/-vHms2wn-NNw/UAAJp1wvrTI/AAAAAAAAHF8/WC4NwLK-Dno/s320/DSC07108.JPG" width="320" /></a><br />
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<span style="background-color: white;">After another palate cleanser we moved to dessert and again things have changed. I've always enjoyed desserts at Vue and the first dessert of spiced pear, caramel and hazelnut was a no disappointment. The textures of crispy thin pastry, spicy pear, caramel and the truffle ice cream was not an instant wow, but by the end of it there was a sense of "I could go on with more of this"</span><br />
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The saddest part our first dessert was knowing the final course was on its way. The chocolate soufflé looked almost pedestrian by Vue standards, but fortunately it made up for it with flavour and what could possibly be the best soufflé I have ever had. So this sums up the latest incarnation of Vue de Monde. The gimmicks of yesteryear are gone, ill conceived concepts like chickpea chips are nowhere to be seen and instead great flavours and textures a central to the Vue de Monde experience.<br />
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So following my BMW analogy to it's logical conclusion one could liken the Vue de Monde experience of yesteryear like the Chris Bangle era of BMW, generally interesting, but often polarizing and occasionally off the mark. Today, both seem to have a strong identity but are more enjoyable across the board coming towards middle ground and despite going way over budget, you leave not caring knowing that the experience is well worth it.<br />
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Vue de Monde - Expensively epic win<br />
<a href="http://www.urbanspoon.com/r/71/762025/restaurant/CBD/Vue-de-Monde-Melbourne"><img alt="Vue de Monde on Urbanspoon" src="http://www.urbanspoon.com/b/logo/762025/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>
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<br />JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com0525 Collins St, Melbourne VIC 3000, Australia-37.818870009551311 144.95762586593628-37.82043800955131 144.95515836593628 -37.817302009551312 144.96009336593627tag:blogger.com,1999:blog-5650229915011659895.post-60956293538212283342012-06-26T13:30:00.000+10:002012-06-26T22:38:45.890+10:00The Isthmus of Kra<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-_kMFa4gegQA/T-mPoPELrgI/AAAAAAAAHE0/dEgm7OvK31E/s1600/2012-06-26+13.15.24.jpg" imageanchor="1" style="background-color: white; clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-_kMFa4gegQA/T-mPoPELrgI/AAAAAAAAHE0/dEgm7OvK31E/s320/2012-06-26+13.15.24.jpg" width="180" /></a></div>
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<i>50 Park St</i></div>
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<i>South Melbourne, VIC</i></div>
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There seems to have been a bit of an 80's resurgence of late, 80's movies like Total Recall being remade, 80's music & excessive hair featuring in Rock of Ages, however, culinary tastes of the 80's is not something that has enjoyed any sort of resurgence.</div>
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In fact I would be hard pressed to name too many restaurants of note that were there in the 80's and still operating today. Of course there are restaurants that have been around since the 80's but not many that proudly state the year of origin of their dish. So it was with some surprise to look over the menu of The Isthmus of Kra to see that some of the creations date back to the decade of flourescent lycra and Dallas.</div>
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To show that it is not all trading off past hits, the menu is broken by course in to Our Classics and New, both sections have a lot of attractive dishes but having been a good 5 years since my last visit it was classics all the way.</div>
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<u style="background-color: white;">Pandan Chicken [Isthmus of Kra restaurant, 1989] - Win</u><br />
The entree order of pandan chicken arrived with a carrot twirl garnish that I am sure is a throwback to 80's plating is simply delicious. While it is a bit cumbersome unwrapping the leaves, what lies inside is about as good as chicken gets. Moist with a delicious thick sauce, the sugar in the sauce caramalises during cooking so there are lots of nice flavours.<br />
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<a href="http://2.bp.blogspot.com/-PE5EDszzOmo/T-mPjK1GnqI/AAAAAAAAHEk/eAEE48FMsR4/s1600/2012-06-26+12.49.33.jpg" imageanchor="1" style="background-color: white; clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-PE5EDszzOmo/T-mPjK1GnqI/AAAAAAAAHEk/eAEE48FMsR4/s200/2012-06-26+12.49.33.jpg" width="149" /></a><u style="background-color: white;">Venison Wok-singed [Monsoon restaurant, 1993] - Epic Win</u><br />
I think I tried this dish way back in the 90's when I worked around the corner from The Isthmus of Kra and this is as enjoyable today as it was back then. The ever so tender venison marries well with the crunchy vegetables and chilli. The spice levels are spot on and the chilli reaches a noticable level, but never gets to overpowering.<br />
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<a href="http://2.bp.blogspot.com/-Mprm2EtMbPg/T-mPl9Y8bdI/AAAAAAAAHEs/TORUNuH-4Ro/s1600/2012-06-26+12.50.00.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-Mprm2EtMbPg/T-mPl9Y8bdI/AAAAAAAAHEs/TORUNuH-4Ro/s200/2012-06-26+12.50.00.jpg" width="149" /></a><u></u><br />
<u style="background-color: white;">Lamb Gulai [Isthmus of Kra restaurant, 2002] - Win</u><br />
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So the lamb gulia is a relative newcomer for The Isthmus of Kra coming on to the menu in the naughties. The thick curry has plenty of spice and perfectly cooked lamb, the kind that is able to be broken up with a fork.<br />
Compared to oh-so-many pedestrian Thai curries out there, this was a pure joy and while the odd piece of cardoman and curry leaf got in the way, it is kind of nice to know the spices are definitely in there.<br />
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<span style="background-color: white;">Time has not wearied The Isthmus of Kra, while not much has changed inside, the food remains relevant and of high standard. I'll definitely return again soon and may even dare to try the new dishes, as long as I resist that knockout venison dish.</span><br />
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The Isthmus of Kra - Win<br />
<a href="http://www.urbanspoon.com/r/71/778061/restaurant/Melbourne/Southbank/Isthmus-of-Kra-South-Melbourne"><img alt="Isthmus of Kra on Urbanspoon" src="http://www.urbanspoon.com/b/logo/778061/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>
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<br />JPhttp://www.blogger.com/profile/17259607142026091686noreply@blogger.com1Park St, South Melbourne VIC 3205, Australia-37.8352522 144.9616146-37.8477927 144.94187359999998 -37.8227117 144.9813556