tag:blogger.com,1999:blog-33910162024-01-14T00:41:42.672-08:00Snap Eat Love | Lost in SYDgastronomical adventures in Sydney and everything in betweenUnknownnoreply@blogger.comBlogger114125tag:blogger.com,1999:blog-3391016.post-43772192479125320992014-11-13T15:50:00.001-08:002014-11-15T00:21:04.116-08:00[Collector] Grandma's little bakery: Pit Stop<div class="separator" style="clear: both; text-align: center;">
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A worthy pit stop for the Canberra - Sydney leg of the race would the Grandma's little bakery. </div>
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Just make sure to look out for 'Federal Olive Grove' sign or risk making one-too-many accidental detours along the busy highway. </div>
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Here, it's like chancing upon a whole new world: the view of the sprawling olive oil plantations from elevated grounds, the zen-like rustling of the shrubs in the high speed winds and the care-less prancing of the farm-owned pets around the premises, all these make for a very light hearted dining experience.</div>
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Once settled in the warm enclaves of the dining room, we were quick to jump on the food offerings. Without much thinking, I decided on the<b> Spicy Shakshuka </b>($17.50); knowing that the owners had an Israeli heritage, I couldn't stave away from the usual suspects. A menacing iron pan of bubbling spicy chilli with two eggs hits the table in the blink of an eye, specks of chilli flakes and chopped parsley lay against its malefic red innards. I smeared a chunk of warm bread liberally with the thick sauce, mopping up some of the brilliant sunny yolks in the midst - it was all good. The balance of sauce, spices and sweetness of the tomatoes combining to form unadulterated bliss on the palate.</div>
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The <b>Grandma's Fedra Mousakka</b> ($15.50) impressed as well. The eggplants perfectly salted and roasted, providing the perfect backdrop to the beef ragout. A crowning glory of creamy bechamel topped with more cheese gives off an intoxicating glow from it's brief moment under the grill. The salad served on the side had a profoundly middle-eastern vibe with a liberal sprinkling of dukkah spice and a dash of olive oil, straight from the farms. My only gripe would be the singular lone ranger of an olive that was found amidst the greenery. A larger degree of generosity would be very much appreciated here, after all, it's an olive farm.</div>
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That being said, Grandma's little bakery with it's simple menu of hearty kid-friendly dishes may prove to be a worthy spot for re-fuelling the tummy on your drive from Canberra to Sydney or vice versa. Stop over for a quick bite or pack away some yummy pastries, like the crisp bourekas or apple pies for the road.</div>
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<b>Grandma's Little Bakery</b></div>
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5796 Federal Highway</div>
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Collector NSW</div>
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w: <a href="http://www.grandmasbakery.com.au/">http://www.grandmasbakery.com.au/</a></div>
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facebook: <a href="https://www.facebook.com/GrandmasLittleBakeryCollector">https://www.facebook.com/GrandmasLittleBakeryCollector</a></div>
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t: 02 4848 0240</div>
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<i>Opening Hours:</i></div>
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Daily: 9am - 4pm</div>
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<a href="http://www.urbanspoon.com/r/344/1603925/restaurant/ACT/Collector-NSW/Grandmas-Little-Bakery-Collector"><img alt="Grandma's Little Bakery on Urbanspoon" src="http://www.urbanspoon.com/b/link/1603925/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-3391016.post-27516995663861269372014-11-12T19:41:00.000-08:002014-11-12T19:41:23.134-08:00[Canberra] Kingston Hotel: the Steaks are high<div class="separator" style="clear: both; text-align: center;">
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Kingston Hotel located across the water from Canberra's CBD isn't exactly a beautiful sight to behold. But what few people know is the hot tamale of charms that is held within the tattered walls of the building; ignore the musky smells from the dust laden carpeted floors of the bar and snake your way through to the open dining hall which features a steakhouse. </div>
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There, you'll be greeted by a rather unconventional but fun-filled dining concept. "Cook your Own" steak, a movement encompassing a more interactive food experience that draws in the crowd. Just imagine having a backyard barbecue without the trouble of having to clean up afterwards. That alone is such a big incentive. And then there is the perfectionist in us yearning for a go at reproducing restaurant quality steaks, thatched char grilled marks and medium rare pink innards included. Here you're a chef, a barbie maestro, a critic.</div>
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I had the <b>Angus Scotch Fillet</b> ($25.90) cooked to my liking by my partner on the searing hot grill. Avoid the parts of the grill emitting white heat for a more even cook. His <b>Large T-bone </b>($23.90) was a juicy portion of meat seasoned beautifully with the basic salt and freshly grounded pepper. It doesn't take more than that to highlight the quality of cuts that the restaurant carries. Help yourself to the sides of beetroot, pasta salad and creamy potato salad to fill in the gaps between working your way through the steak. Alternatively head over to the bar and grab yourself a cold one, boosting a golden selection from Matilda Bay, there's guaranteed to be something for everyone.</div>
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<b>Kingston Hotel</b></div>
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73 Canberra Ave Griffith</div>
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t: 02 6295 0123</div>
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w: <a href="http://kingstonhotel.com.au/">http://kingstonhotel.com.au/</a></div>
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<a href="http://www.urbanspoon.com/r/344/1727548/restaurant/ACT/Canberra/Kingston-Hotel-Griffith"><img alt="Kingston Hotel on Urbanspoon" src="http://www.urbanspoon.com/b/link/1727548/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3391016.post-68885131478886839042014-11-10T07:56:00.002-08:002014-11-10T07:56:20.042-08:00Four in Hand Hotel: Sunday Roast<div class="separator" style="clear: both; text-align: center;">
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A smile escaped my lips as the door slammed shut behind us as we made our exit from our Air bnb homestay in Surry Hills. My choice to head to Four in Hand hotel in search for the BEST SUNDAY ROAST in town recieving affirmation from the other house guest, furthermore grounded with his Scottish roots; I readied myself to soak in the praises and approvals that accompanied our next meal. </div>
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Hidden away in the leafy streets of Paddington lies The Four in Hand hotel; a quaint establishment with vibes as whimsical as its outlandish surroundings. Apparently, the bar & restaurant serves as a sanctuary for the locals, gourmands and eager travellers; its' curious positioning of a fine dining restaurant next to a family friendly watering hole, yet all governed by one chef who so happens to hold the reigns of a hatted establishment in Surry Hills; combined with the charming disposition of its waitstaff stealing my heart in an instant.</div>
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Since one of us arrived with the tenancious intention to feast on the Sunday Roast; I prepared my guts for a burger. And mind you, not just any normal burger, the burger on the Bar Menu specials that teased and taunted me into submission. The <b>BBQ Beef Brisket Burger with Fennel Slaw and Onion Rings</b> ($19) was downright gratifying, the cottony buns swathed in a slightly tangy creamy spread that caps a mind boggling treasury of ingredients. Think, skinny battered onion rings, spring-like fennel slaw perfurmed with anise and thick succulent stacks of beef brisket, tender to the touch, yet lingering so affectionately on the memory after being savoured. The chips on the side held its own as well, its fluffed up innards and golden cornmeal like crust threatening to ruin my diet (who I am kidding?).</div>
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All eyes were on the <b>Sunday Roast </b>($24) as it emerged from the kitchen. A brazen showing of pink Pork Neck accompanied by all the works. The partner found the meat to be a little bit to rare for his liking but favoured with the rich salty gravy that balanced the natural sweetness of the expertly roasted pumpkin and apples it was a match made in heaven. The choice of protein for the Sunday roast changes on a weekly basis, so do make sure to make a call the night before to find out whats on the menu!</div>
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While we were all mighty smitten by the bar menu as well as a sluice of drinks which may have ended in an extra spicy Bloody Mary; we decided to cap off our meal with a dessert from the Four in Hand restaurant menu. The <b>PB & J</b> ($16) was a clear winner in theory, I mean, who can deny a dessert processing the celestial marriage of Peanut Butter and Jelly on one plate? That being said, we were a little let down by the execution. The dessert lacking some sort of creamy element to tie in the loose ends. I did however, enjoy the triangles of frozen peanut butter parfait and salted peanut crumb loosely scattered around - definitely room for improvement.</div>
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Four in Hand offers a unique dining experience where you can get your hands on some mean restaurant quality cuisine while still having your tush plonked down on a bar stool.. with a cold one too! Now that's every reason to pay a visit! But as for Sunday Roast, I sincerely hope I can find better.</div>
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<b>Four in Hand</b></div>
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105 Sutherland St</div>
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Paddington</div>
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t: 02 9362 1999 (restaurant) / 02 9326 2254 (bar)</div>
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w: <a href="http://www.fourinhand.com.au/">http://www.fourinhand.com.au/</a></div>
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<a href="http://www.urbanspoon.com/r/70/750869/restaurant/Sydney/Four-in-Hand-Paddington"><img alt="Four in Hand on Urbanspoon" src="http://www.urbanspoon.com/b/link/750869/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3391016.post-42817725486538673602014-11-08T16:57:00.001-08:002014-11-08T16:57:35.377-08:00[Canberra] George Harcourt Inn: English Pub Grub<div class="separator" style="clear: both; text-align: center;">
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Our search for fresh beer is relentless, an unforgiving process that eliminates dining destinations based solely on the types of beer on tap while we traipse around Canberra. For that fact alone, we stumbled upon George Harcourt Inn located in the picturesque village of Gungahlin in ACT, just a little off the border. </div>
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A quick phone call later, we were making a mad dash for the destination - <i>why? </i>- 26 beers on tap. It's a no-brainer.</div>
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Taking swigs off our Imperial pints of <a href="https://www.feralbrewing.com.au/">Feral Hop Hog</a>, we perused the menu, a thorough list of the usual English pub grub staples. I'm guessing this spells comfort for those far away from home. The gaudy English cottage setup and lofty grass slopes leaning into the establishment exuding drifts of being in the shires. I was mostly intrigued by my surroundings, a novel and strangely snug environment that would have been better with more uninterrupted sunshine and less hailing winds.</div>
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The dishes, like mum's cooking, are presented with little quirks, suitable for sharing not only for its heft but also for it's mild spice. We had the<b> </b><span style="text-align: center;"><b>Lambshanks </b>served<b> </b>with English peas, gravy and mash. To be honest, I expected more... The countrymen' signature fastidiousness and attention to quality of produce seems to have gone on holiday and we were left with shanks that have obviously deteriorated in quality from repeated re-heating and cooling. The shrivelled outer skin of the shanks notably crustier and drier than its innards. While we squandered away our appetite on the former, a better alternative would be the </span><span style="text-align: center;"><b>Kosciusko Beer Battered Barramundi</b> ($19). It has got the portion sizes nailed, the satisfying spiced bubbled battered around the flaky fish teasing the eye with it's goddess like skin tone. The chips were excellent as well, gooey innards and crispy outer combo tackling even the toughest of judges at the table. The </span><span style="text-align: center;"><b>Char grilled Black Angus Sirloin </b>($25) left a figuratively bitter note in the mouth, our decision to have it medium rare plainly forgotten as the protein straddled various degrees of doneness throughout the steak. A sure sign of basic culinary struggles ongoing in the kitchen, Not to mention the lack of any serious savouriness, save for the accompanying jug of black pepper sauce that concerned me with its congealed texture.</span></div>
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George Harcourt Inn may be an institution to many lonely travelers, but the kinks in food standards leave much to be desired. Unless they get their problems fixed, you'll feel like eating here (not to mention the long drive out) is money squandered. </div>
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<b>The George Harcourt Inn</b></div>
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3 Gold Creek Rd</div>
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Gungahlin</div>
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ACT</div>
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t: 02 6230 2484</div>
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w: <a href="http://www.georgeharcourt.com/">http://www.georgeharcourt.com/</a></div>
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<i>Operating Hours:</i></div>
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Sun - Wed: 11am - 10pm</div>
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Thurs - Sat: 11am - 12am</div>
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<a href="http://www.urbanspoon.com/r/344/1619886/restaurant/ACT/Gungahlin/The-George-Harcourt-Inn-Canberra"><img alt="The George Harcourt Inn on Urbanspoon" src="http://www.urbanspoon.com/b/link/1619886/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3391016.post-44246917837299945102014-11-06T20:50:00.001-08:002014-11-07T00:26:23.857-08:00Riley St Garage: Let's do Lunch<div class="separator" style="clear: both; text-align: center;">
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Riley St Garage, as name states is a less than modest space remodeled out of an old garage along Riley Street in Woolloomoolo. Not immediately visible upon turning into the street, a non-descript sign on the steel doors marks the entry point, a slight steel slatted facade retrofitted into the red bricked building. The space is lofty, at most times, basic and industrial - outfitted with sleek plumped up leather chairs and a large bar counter that takes center stage with its perky notes of feminine expressions arising from the vase of fresh sunflowers. I adore the retro touches, store rooms with the sign 'spare parts room' nailed to the door and the fun black working overalls donned by the waitstaff bridging a relevance to the garage concept. </div>
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We dived straight in for the dirty deed: Let's Do Lunch deal in line with the Sydney Good Food Month. And for $38/person, this is what we got...</div>
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First course: <b>Smoky Soy Truffle Oysters</b>. 2 for him and 2 for me, the Pacific oysters a better companion to the Smoked soy vinaigrette, it's taste, less piquant, allowing for the tangy dressing to carry its weight whereas the Sydney Rock oysters with it's heavier body, acquired from a longer period of maturation worked with mild discontent with the acidic dressing.</div>
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Second Course: <b>Crispy Pork Knuckle</b> with soy mustard/ pickled apple/ iceberg lettuce salad with herb and blue cheese vinegar & chips. (1 trotter for us to <s>share</s> fight over)</div>
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I pondered the size of those despondent piggies till I took in my first forkful. The shatteringly crisp skin giving way to a meltingly moist interior. The soy mustard dressing that pools at the bottom of the plate grew on me after its slight sweetish first impression - I was licking up the remnants with the aid of a spongy chip (i acquired this after quite a good amount of rummaging) at the end of the meal. Despite it's deceivingly small size on first glance, there wasn't a need for any more than served given it's excellent deliverance, the marginal utility met perfectly, once the last piece of crunchy skin disappeared. A second passed and I hankered for my next fix.</div>
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The final flourish of the meal was the Liquid Lemon Cheesecake as pictured below. A dish that left a figuratively spring in our step. A lovely hazelnut crumb, lemon sorbet and liquid cheesecake mousse formed a simple and decent medley, charming the taste buds into a satisfied closure. I'm not usually fussed for deconstructed desserts, but this was uncomplicated yet at the same time, well-executed; pulling the entire meal into a perfect circle. </div>
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Riley St Garage might not offer the most revolutionary menu options but with its tight focus on quality and presentation, it is a force to be reckoned with. It's earnest attempt to sell familiar comfort food updated with a modest flair, coupled with chirpy service practically charmed my socks off.</div>
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<i>definitely be back if I get the chance.</i></div>
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<b>Riley St Garage</b></div>
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55 Riley Street</div>
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Woolloomooloo</div>
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t: 02 9326 9055</div>
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w: <a class="resultDisplayUrl" href="http://ccs.infospace.com/ClickHandler.ashx?ld=20141105&app=1&c=snapdotest3&s=resoft&rc=snapdotest3&dc=&euip=103.252.200.43&pvaid=c33784bcfdc5442ca8004b341f897fbd&dt=Desktop&fct.uid=2a52bd3ec1674409a0a74c2cc531ebf4&en=yZ%2bM9KjE30mrAhirPWZFtUFTAdU6g%2fjnZSby%2blXEvgN6lXjFfz9ddg%3d%3d&du=www.rileystgarage.com.au&ru=http%3a%2f%2fwww.rileystgarage.com.au%2f&ap=1&coi=771&cop=main-title&npp=1&p=0&pp=0&ep=1&mid=9&hash=9A3A931C2BB422CB4BBE9494F6E0C662" style="background-color: white; background-position: 0px 0px; box-sizing: border-box; color: #009933; cursor: pointer; display: inline-block; font-family: arial, sans-serif; font-size: 13px; line-height: 1.3em; margin: 0px 3px 0px 0px; max-width: 100%; overflow: hidden; padding: 0px; text-decoration: none; text-overflow: ellipsis; vertical-align: top; white-space: nowrap; word-wrap: normal;" target="_blank">www.rileystgarage.com.au</a></div>
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3391016.post-27576377282160871632014-11-05T15:24:00.000-08:002014-11-07T00:31:16.520-08:00Nomad: Christine Manfield's pop-up for the launch of Dessert Divas<div class="separator" style="clear: both; text-align: center;">
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Fans of Australian chef and culinary ambassador Christine Manfield revel in delight as the Ex-Universal Chef strings together a collaboration with Nomad and her newest release 'Dessert Divas' for a 4 day short pop-up event from the 29th to the 1st Nov. Upon hearing of the jovial news, I was quick to make my reservations at the restaurant for lunch, promises of ample sunlight (for photography) and unceasing opportunities to throw star-gazed looks at the dessert section drawing me in.</div>
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Despite my one-track minded driving force, Nomad has always been on my lists of places to try in Sydney for it's Modern Australian cuisine with a Mediterranean flair. If you, like me, enjoy sharing your dishes, then this establishment is a perfect venue for plate shifting, spoon dipping, generous allocation of delicious resources, encouraged ever so slightly by the large hallways and convivial atmosphere in the room. Service staff are good humoured and polished, even the kitchen staff; restrained and silent through their purposeful motions during service. No debacles, nor meltdowns.</div>
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Our appetiser order of <b>Arabic Beef Tartare with potato chips</b> ($21) saunters its way to the table; served ingloriously in a large steel kitchen bowl, flaunting a D-I-Y concept, the components are fastidiously plopped into position, chips on the side and a bottle of hot sauce at our disposal. Coming across as a knockoff, we mixed in the lot with malcontent, questioning the contribution of the dollop of hummus and adding a heavy splash of hot sauce to up to rev up its spiritless structure.</div>
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Then came the 50 minute wait where we debated the likeliness of our fresh lobsters being flung up from the ocean and the hurried butchery of a baby lamb for its prized ribs. The wait was long and tedious, the impatient look on my partner's face evolving from pure annoyance to somewhat of a killer stare. The cajoling from the waitresses passing through our table doing nothing to ease the tension.</div>
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Finally, relief came in the form of a<b> </b><span style="text-align: center;"><b>Lobster Roll</b> ($18), and thankfully a rather excellent one too. Chunks of sweet lobster flesh came swathed in a creamy vibrant sauce that was just spicy enough with a good refreshing sharpness; the addition of harissa and coriander pushing it to Middle-Eastern boundaries. The buns were just the right amount of spongy and buttery, though the predominance of bland ice burg lettuce leaves a lot to be desired. </span></div>
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Being a greedy carnivore, the <b>BBQ lamb ribs </b>($32) appealed to me. It fashioned its way to the table, cloaked in a shimmery sweet quince glaze and showered with sesame seeds, flanked by a rather unsightly piping of Nomad yogurt; to be frank, it literally looked like the animal took a shit in our backyard. Inspite of its amateurish presentation, it's flavor presides it's illusion. The fatty richness of the meat causing my lips to be slippery, the conjugal bliss of burnt sugar with the gaminess of the lamb working wonders. Smear a bit of the tangy yogurt on the protein for a refreshing combination. Slowly but surely, the anger fades to grey.</div>
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Then came the highlight of the meal, Christine's renowned<b> Gaytime goes Nuts</b> ($20). We love how the chocolate wafer collar, beautifully crisp and acting with the discipline of a corset on a well-bossomed lady breaks like a blissful sigh when tapped, its jewel like innards tumbling out seductively onto the plate.Caramel Ice cream, honey nougat crunch, salted hazelnut caramel and Haz chocolate mousse, the play on textures throughout the dessert was uncanny. The little surprise injections of salt, elevating the dish pass the cliched combination of chocolate and hazelnut.</div>
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Suddenly, the storms had cleared and all was fine and dandy...till we were presented the wrong bill. (Cues..'No, you didn't). Did someone say 3 pax? Now I wished I had brought an extra friend to split the bill. Just my luck.</div>
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<b>Nomad</b></div>
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16 Foster Street</div>
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Surry Hills</div>
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NSW 2010</div>
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Australia</div>
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t: +61 2 9280 3395</div>
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w: <a href="http://restaurantnomad.com.au/">http://restaurantnomad.com.au/</a></div>
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<a href="http://www.urbanspoon.com/r/70/1772960/restaurant/Sydney/Nomad-Surry-Hills"><img alt="Nomad on Urbanspoon" src="http://www.urbanspoon.com/b/link/1772960/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3391016.post-8706724683114675002014-11-03T18:39:00.000-08:002014-11-07T00:34:10.198-08:00Berta: Sagra dei Sottacetti (night of the pickles)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_h4x4GSKPZ7aU15f_lk2sHZx1kYFgaK4iBl1XzLNd43o_14oIUDOLcR0sf43PRwEyvbLrejTgbDB77lsuWd79av_vTEv5h_YrAlhitfs6RbgPOsA_0i2KVrVwWbLAvtxG9NS7Q/s1600/IMG_3646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_h4x4GSKPZ7aU15f_lk2sHZx1kYFgaK4iBl1XzLNd43o_14oIUDOLcR0sf43PRwEyvbLrejTgbDB77lsuWd79av_vTEv5h_YrAlhitfs6RbgPOsA_0i2KVrVwWbLAvtxG9NS7Q/s1600/IMG_3646.JPG" height="426" width="640" /></a></div>
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<b>Pickle:</b></div>
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<li style="text-align: left;"><span style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 20px;">an article of food that has been preserved in brine or in vinegar; </span><i style="line-height: 20px;">specifically</i><span style="line-height: 20px;">: a cucumber that been so preserved</span></span></li>
<li style="text-align: left;"><span style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 20px;">a difficult situation: Plight < could see no way out of the <i>pickle</i> I was in - R.L. Stevenson</span></span></li>
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Tonight's choice to attend Sagra was filled of both ends for me. <i>Sagra dei Sottacetti</i> meant that the 4 course menu at Berta would be an ode to pickles; and the difficult situation I faced? - registering for it despite my resounding hatred for gherkins (or any related). Well, it all concluded with a fairytale ending where I reached a common, deeper understanding for the unsung hero. Pickling with its ancient roots have imprints on many of our global cuisines and Head chef O Tama (Time Out's 2014 Chef of the Year) has successfully worked that out to her advantage, presenting a seasonal menu centered around the humble folk for a night. If you haven't heard of the Sagra at Berta, mind you, it's quite a mind-blowing experience.</div>
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Opting for the wine flight, we were served <span style="text-align: center;"> </span><span style="text-align: center;"><i>I Frati 2012 Ca de Frati</i>, a dry and crisp white with the intense aroma of green apples and lime. This went perfectly with our first starter - <b>Soft Boiled Egg, gherkins, mustard seeds and dill.</b> The wall had been breached and I tore down my inhibitions with the soothing aid of alcohol. Since all was done in house, the magnitude of pickling was put on a tight leash. The creaminess of the runny yolk creating an amalgamation of flavors with the herbaceous dill and sweet-sour gherkins. This kick started the meal with such gentle pleasantries, that left me eager to explore the rest of the menu.</span></div>
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Following closely was the <b>Zucchini flower fritti, spiced honey, garlic and ricotta</b>. Here, the strips of zucchini are gently pickled with a healthy dose of salt to coax the moisture out. The combination was respectable, all the expected bits of the formula are all there; the zucchini flower fritters, golden, blanketed with spiced honey and sweet pickled garlic lures the diner in with such warm invitation.</div>
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The next starter was a winner, <b>Bruschetta, mussels, fennel, aioli</b>. The mussels are kryptonite, flesh bursting with flavors from its luxurious bath in pickling liquids spiced with aniseed and chili flakes. The luscious aioli introducing fresher and brighter flavors to the dish. Albeit for the toast which could have used a little less time on the pass to guarantee it's crispness, I could not fault the near perfect execution and concept of it.</div>
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<b>Gnocchi, tomato, scotch bonnets and Parmesan</b> was the next item tasked to tease our palates. This dish offers quite a fiery kick with a restrained dousing of oil infiltrated with the ferocious capabilities of the Scotch Bonnets. 6 litres of oil to 4 chillies. Imagine that... It was a mammoth task not to wolf down the dish, the crusty pillows of pureed potatoes cooked to perfection, the snow blanket like shower of Parmesan adding considerable layers of flavor complexity. Together with the <i>Tara ra 2009 Cantina Giardino</i> (ripe fruits and spicy sensations), I mastered the strength to savour this dish with subdued restraint. DELICIOUS.</div>
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The mains featured an unorthodox choice of protein, chicken, which O Tama claims has never made it to the menu before. <b>Balsamic poached spatchcock, Celery Salsa Verde, Capers, Celeriac Puree</b>. Here, a Chinese method of cooking is employed. The bird slow cooked in a Balsamic and sugar reduction to fork tender. Celery leaves are lightly pickled to form the salsa verde that takes centre stage in this meeker flavored dish. Not to be missed is the huge bowlful of celeriac puree on the side that gives off a balanced tone of sweetness and muted earthiness. We dug in with reckless abandon, trailing our spoons hungrily around the edges in a bid to not leave any goodness behind. This was expertly paired with the<i> Zibibbo 2010 Barraco</i>, it's oily floral peachy notes abetting the feminine characteristics of the dish.</div>
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The dessert course was, <i>how to do you put it</i>? STELLAR. A play on a cheese course, the <b>Pecorino, Castella, plum, cherries, Almon Nastrutium </b>featured vintage red wine vinegar studded with sweet spices, everything from cloves to cinnamon to star anise. Green almonds are peeled and left to ferment in honey, leaving a few surprise boozed up studs on the plate. Flanked by an aromatic side of fruit biscotti, this contributed to the sweetness of the dessert and was a great platform to relish the luxurious pecorino cheese. Finally, adorned with an artistic palette of edible flowers, it was hard not to be smitten. The pairing of<i> Cesare 2005 La Saiette</i> (well balanced, cherry fruit notes) was spot on, affirming Berta's expertise in wine selection.</div>
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For those who are still a little perplexed over what happens on Tuesdar Sagra nights at Berta, in a nutshell, a 4 course menu is offered up in two seatings at 6pm and 8 30pm, during which a unique menu is created weekly featuring a seasonal ingredient. The tasting is light on the pockets and will set you back at $55/head and an additional $40 if you opt for the wine flight; for which I would strongly recommend. Definitely a good choice for a special occasion dinner. Just make your reservation early to avoid disappointments! </div>
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<b>Berta</b></div>
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17-19 Alberta Street</div>
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t: 02 9264 6133</div>
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w: <a href="http://www.berta.com.au/">http://www.berta.com.au/</a></div>
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<a href="http://www.urbanspoon.com/r/70/1533854/restaurant/Sydney/CBD/Berta-Surry-Hills"><img alt="Berta on Urbanspoon" src="http://www.urbanspoon.com/b/link/1533854/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3391016.post-71319459275267746492014-11-03T16:46:00.000-08:002014-11-04T16:32:56.673-08:00[Canberra] Mocan & Green Grout: Sweater weather<div class="separator" style="clear: both; text-align: center;">
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Waking up to a chilly morning in Canberra, the boy and I decided to head out for a hearty breakfast and upon some diligent foursquare searching, we stumbled upon Mocan & Green Grout in the city. Described as an 'ethical cafe and bike maker store', expect to see throngs of people in Lycra warming the benches outside, a coffee in hand. </div>
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In the cozy dining room, the kitchen bench is the center of activity, chefs hover over their food with the tyranny of Darth Vader, before releasing it to the pass and larger groups squished into booths cringe over their plates, often partaking in some sort of balancing act with breakfasts on bent knees, buttering their slices of toast while making sure of limited back swing activity. <b>Nobody </b>wants their precious cup of coffee on the floor. </div>
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Here, a seasonal and local fare mantra is adopted and this breathe of fresh air is blown over the menu liberally. My<b> Fried Eggs, Chorizito, Guindillas corn puree</b> ($16) definitely was a little too artistic than usually called for at the breakfast table. I was absolutely besotted by the painstakingly smooth corn puree, the pools of gold swathed across the plate best eaten with the avant garde sprinkling of paprika to further accentuate its characteristic sweet nature. Pity about the fried eggs which were just a tad overcooked, the yolks spilling out its clots when sliced through, and the toast, one second away from achieving door stopper status. </div>
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The boys' <b>Tripoli Baked Eggs, hummus, spiced radish and yogurt</b> ($15) was a novel and clever concept but straddled the borders of acidity overkill, the tang from the yogurt layered upon the sour tomato sauce assaulting the morning palate.</div>
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For me, service was a compelling force at Mocan & Green Grout, quiet, civilized and unhurried. Smiles were genuine and it seem plausible that perhaps Canberra citizens were just a tad bit more amiable.</div>
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Worth a visit if you're hankering after brunch fare.</div>
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<b>Mocan & Green Grout</b></div>
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19 Marcus Clarke Street</div>
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t: 02 6162 2909</div>
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w: <a href="http://mocanandgreengrout.com/">http://mocanandgreengrout.com/</a></div>
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<a href="http://www.urbanspoon.com/r/344/1680878/restaurant/ACT/Mocan-Green-Grout-Canberra"><img alt="Mocan & Green Grout on Urbanspoon" src="http://www.urbanspoon.com/b/link/1680878/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3391016.post-44070067672208378292014-11-02T13:09:00.002-08:002014-11-02T13:09:46.408-08:00Rupert and Ruby: this is what my heart beats for<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFpoOwYtuRH8G8FSq9dye9HgtzijK5NPFg5-Mu6ilON4NWzU_ev1GHBiism1wBl4J8NBmG-oRGBilUs7wjDmxrKM5trEt6KRU78m1MfDO3JAs7ZDwK1s_Zzl3zHooOsNRGy_pmgA/s1600/IMG_3679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFpoOwYtuRH8G8FSq9dye9HgtzijK5NPFg5-Mu6ilON4NWzU_ev1GHBiism1wBl4J8NBmG-oRGBilUs7wjDmxrKM5trEt6KRU78m1MfDO3JAs7ZDwK1s_Zzl3zHooOsNRGy_pmgA/s1600/IMG_3679.JPG" height="426" width="640" /></a></div>
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It's true what they often say about the popularity of pop-ups. The notion of short-lived exclusivity, that raises the stakes even further, and the '<a href="http://www.urbandictionary.com/define.php?term=kiasu">kiasu</a>' (mind my Singaporean slang) mindset that arises from the fear of missing out or losing out to others in a instagram tussle. These are the factors that captivates us. </div>
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Speaking of pop-ups, I believe there is one that is worth the hype and the additional calories bonded to it. Rupert and Ruby located on Stanley Street in Woolloomooloo is a force to be reckoned with, backed with culinary ingenuity from chef Eli Challenger and managerial wizardry of Aaron Pearce; this pop-up has made it a long way to its current home stay and the proof of its sweet victory is in the pudding.</div>
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Plopping ourselves down by the bar, we had the privilege of exploring first hand experiences with the kitchen crew. Questions adrift and the darting our eyes over glamorous plates being stylised before the pass; this built up our anticipation immensely. And since we've heard dozens of similar recommendations from others, we went straight in for the favourites. Firstly, the <b>Notorious K.F.C</b> ($24), an exhilarating mix of golden fried buttermilk chicken with bubbled spiced crust, tickled with a pulse quickening drizzle of honey butter and then reinforced with a stack of coleslaw. THIS, was everything I could wish for in a fried chicken dish, deliciously rich and salty, each and every nugget of chicken proving to be juicy and tender. The slaw was balanced to the t, properly creamy, a perfect foil for the meat. A slight excessive bitterness from the radicchio helping to keep things in check and cutting through the fats.</div>
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Then there was <b>Ruby's Skirt </b>($29) , wagyu skirt steak ferociously charred on the grill sits seductively like Marilyn Monroe on a bed of mushroom duxelle perforated by hunky bits of sauteed wild mushrooms; a tumble of fried yam chips adds to the earthy pageantry of the dish. The expert precision on the deliverance of the components providing firm pronouncement of Rupert and Ruby's no-nonsense policy when it comes to execution. </div>
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I, for one, was persuaded by the kitchen tactics and smitten by the excellent service on the floor. Somehow, I wish they were here to stay as a permanent fixture; but since that's not the case, I can only give you valuable advice to pay the outlet a visit before its closure in December. May the pictures speak volumes on my behalf.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1TZtArULNh5RzHhEPhvrkjgVff1TAFcwsgqQ_NUSevMmeyR2S19UPI_p-TGZBwZ10N8zpzgo7UMzIScWTjgknI0Qff3BZt3DrmzngHy_unMCk4_oDsbN6LIVhgKehkpRZq3PqQ/s1600/IMG_3672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1TZtArULNh5RzHhEPhvrkjgVff1TAFcwsgqQ_NUSevMmeyR2S19UPI_p-TGZBwZ10N8zpzgo7UMzIScWTjgknI0Qff3BZt3DrmzngHy_unMCk4_oDsbN6LIVhgKehkpRZq3PqQ/s1600/IMG_3672.JPG" height="426" width="640" /></a></div>
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<b>Rupert & Ruby</b></div>
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78 Stanley St</div>
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Darlinghurst</div>
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t: 02 7901 0396</div>
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w: <a href="http://www.iconpark.com/rupertandruby/">http://www.iconpark.com/rupertandruby/</a></div>
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<a href="http://www.urbanspoon.com/r/70/1885786/restaurant/Sydney/Rupert-Ruby-Darlinghurst"><img alt="Rupert & Ruby on Urbanspoon" src="http://www.urbanspoon.com/b/link/1885786/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3391016.post-64690812668015807992014-11-01T14:38:00.001-07:002014-11-01T14:38:25.814-07:00[Canberra] Smoque: Smoke gets in your eyes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNubWO5CJ06nN_PS7LZXTWSLxGSa4bzMqBVMx5-QV3xQ_37i2oiySNZDn6TJPrFAvuV2mAVa7po7HyllHRaJnub5WFrrSHLKRQ_6KzCWGbw475_Gwzfu2c3Zguat_jjzomO9emQ/s1600/IMG_3593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNubWO5CJ06nN_PS7LZXTWSLxGSa4bzMqBVMx5-QV3xQ_37i2oiySNZDn6TJPrFAvuV2mAVa7po7HyllHRaJnub5WFrrSHLKRQ_6KzCWGbw475_Gwzfu2c3Zguat_jjzomO9emQ/s1600/IMG_3593.JPG" height="426" width="640" /></a></div>
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If you're in Canberra and a huge lover of smoked meats, do not fret.</div>
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I had the opportunity to test out Smoque in the London Circuit of Canberra; possibly the only smoke house in the whole of the city. My verdict, <i>this bad boy does fit the bill.</i></div>
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The vibe is hill-billy (I suppose most would call it hipster these days) the instant you step into it's exposed brick wall interiors. The vibe is colorful, crowded and charmingly bonkers.The sprawling space jammed pack with hungry bodies eager to sink their teeth into those monstrous, BBQ sauce lacquered ribs or just simply hankering after a cold pint. The energy, color and atmosphere of the place is electrifying; making wordless promises of the food ahead.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ka7iRP7zQJwt90UPjrcO3pfcWMWYyoad2zrmf4TgJBJHlV-igTMCtWnAmO-8KTdDAFK9FUbaBo9_NGK31zikrg8UBV5Q08V_Ywjahutje8_1hsuS9JbjvMqVpvH6uXUpOn9vjA/s1600/IMG_3590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ka7iRP7zQJwt90UPjrcO3pfcWMWYyoad2zrmf4TgJBJHlV-igTMCtWnAmO-8KTdDAFK9FUbaBo9_NGK31zikrg8UBV5Q08V_Ywjahutje8_1hsuS9JbjvMqVpvH6uXUpOn9vjA/s1600/IMG_3590.JPG" height="426" width="640" /></a></div>
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Just a word of caution to begin, food portions are infamously large so unless you intend to get a protein overdose, do go slow while placing your orders. 'Protein Plates' are served in aluminium trays which encourages taking away when the food gets to overbearing, a likely occurrence when at Smoque. The <b>Carolina Pulled Pork</b> ($14.90) contains shreds of unctuous pork, their flavor packed fattiness contrasting with the addictive sweet mealy texture of the cornbread. I was also smitten by the <b>Texas Brisket</b> ($14.90), silvers of ridonculously tender beef sliced are tumbled onto the silver trays, the sheen from the gravy beckoning to be mopped up. However, the dish that stole the night would definitely have to be the <b>Buffalo Hot Wings </b>(6 for $8.90); crisp fried wings tossed in a spicy yet fragrant sauce were offset beautifully by a rich blue cheese dip flecked with fresh cut herbs. This definitely made a mad dash into position for the best buffalo wings I've ever had. A must try for all you fried chicken lovers out there.</div>
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<b>Smoque</b></div>
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Bailey's Arcade</div>
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Shop 2, 131 London Circuit</div>
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02 6162 3350</div>
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w: <a href="http://www.smoque.com.au/">http://www.smoque.com.au/</a></div>
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<a href="http://www.urbanspoon.com/r/344/1708592/restaurant/ACT/Smoque-Canberra"><img alt="Smoque on Urbanspoon" src="http://www.urbanspoon.com/b/link/1708592/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3391016.post-12599073450141613362014-10-30T14:41:00.000-07:002014-10-30T14:41:13.340-07:00The Sparrow's Mill: Winging it.<div class="separator" style="clear: both; text-align: center;">
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This was the artery clogging scene that greeted my eyes when I returned back to the table after a trip to the ladies. Sheesh.. Had we overdone it? Perpetual fears of gluttony and overeating filled my mind. But the 3 of us approached the table like warriors. Korean Fried Chicken, that would be less than an insurmountable task... Or so we thought.</div>
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The <b>Spicy Soft Tofu with Seafood and Vegetable Stew</b> ($14) was a piquant stew like broth spiked with spicy kimchi. A good solution to clearing the sinuses and perfect for sweater weather days. If you're arrived with the intention of having lots of fried chicken then this dish would be a good alternative to breaking the monotony of the protein fest. The large cubes of wobbly tofu buried in the hellish troughs of bubbling broth sliding down the throat all too easily.</div>
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Bearing Sparrow's Mill affiliation to Red Pepper in Strathfield in mind, we arrived with sky-high expectations since we've been patrons of that outlet since a long time back. We settled on the ever so popular <b>Spring Onion Chicken </b>($18 for half), tossed in a specially made wasabi sauce and sprinkled with spring onions. It makes it grand entrance with the mandatory oohs and aahs and the envious stares from neighboring tables that have just seated. A tumbling plate of gloriously tanned crispy chicken coated in glossy sheen of sauce and crowned with a tangle of spring onions. Our order of <b>Snow Cheese Chicken </b>($18 for half) arrived soon after, balanced skillfully by the waitresses parading the narrow walkways of the busy restaurant. Imagine cheezels all crushed up and that showered upon fried chicken fresh out of the frying basket. <i>Precisely</i>. The entire dish had a sickly artificial cheese flavor to it that somehow resonates with the kid in all of us. Tending to our quivering taste buds with such emotive power. It was all good but verdicts had to be passed; and in all respect, my money would still be on <a href="http://snapeatlove.blogspot.com.au/2013/10/red-pepper-korean-fried-chicken.html">Red Pepper</a>. The chicken just marginally juicier than what we received at Sparrow's Mill. Still, the strong following for the latter will always be busting out amazingly long queues at the liverpool street joint so make sure to get there early should you want a piece of KFC.</div>
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<b>The Sparrow's Mill</b></div>
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Shop 3</div>
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116-120 Liverpool Street</div>
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t: 02 9264 7109</div>
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<i>Opening Hours:</i></div>
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Mon - Sat: 11am - 12 am</div>
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Sun: closed</div>
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<a href="http://www.urbanspoon.com/r/70/1846040/restaurant/CBD/The-Sparrows-Mill-Sydney"><img alt="The Sparrow's Mill (참새방앗간) on Urbanspoon" src="http://www.urbanspoon.com/b/link/1846040/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3391016.post-29872561111085219412014-10-29T13:04:00.000-07:002014-10-29T13:04:05.075-07:00Bowery Lane: Preferential Treatment<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGgDyeJJbApltNBk70Qh4d7lXLUMhLAnpkLoDgnhcIR8ncLM3j3t2uWNi9Ra5WZdkCmUL9qwcJON1bWMGBaWjXaDsXRAJ2ni5V2Anl17mPEWlhyGtq_cuXI3D9_pG9hOXM8PAlw/s1600/IMG_3441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGgDyeJJbApltNBk70Qh4d7lXLUMhLAnpkLoDgnhcIR8ncLM3j3t2uWNi9Ra5WZdkCmUL9qwcJON1bWMGBaWjXaDsXRAJ2ni5V2Anl17mPEWlhyGtq_cuXI3D9_pG9hOXM8PAlw/s1600/IMG_3441.JPG" height="426" width="640" /></a></div>
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I don't review service standards very much in my blog posts, but with my foray into Bowery Lane territory, I am compelled to speak of it. </div>
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5 mins into being seated, I stuck my hand stiffly in the air, beckoning for some attention to our incoming orders. 2 minutes later, with a bit of flailing action, still no response, the servers buzzing around the larger tables packed with corporate clients and men in dapper suits and slick shoes. Feeling a slight sore in my arm, I lowered my arm in dire hope that someone would notice our despaired faces. <i>Well, that didn't happen</i>. My partner literally had to drag an "unsuspecting" waitress by the arm to our table. </div>
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After placing our orders, we settled in for the wait. Partially fuming from the slow and amateurish service. </div>
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The <b>Reuben</b> ($16) received bleak stares from the both of us. The rye bread like an anemic child devoid of the sun. My heart sank at the pitiful portion of salt beef sandwiched between the two limp slices of 'toast'. To make matters worse, upon picking up the sandwich, the salt beef fell like sawdust on the wooden board, bits and pieces, odds and ends, as if stripped from the bottom of the tray. The only palate piquing part of the dish were the sweet potato crisps, wafer thin and deliciously salted. I was offered a glimpse into small moments when the kitchen achieves transcendence.</div>
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Faring better is the <b>Pork Cotoletta</b> ($27), a fancy schnitzel with flashes of decadence from the occasional bits of unctuous fats marbled into it. Served with garlic aioli, this dish got a bit jarring halfway; hence the accompanying slaw, the lemon like bites and the citrus quality in the salad acting as welcome rays of sunlight breaking through the monotony. </div>
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Unfortunately for me, Bowery Lane does not make the cut. The service needs major improvement and the sprawling industrial chic space doesn't ultimately work in their favour on a busy afternoon lunch. </div>
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<i>Perhaps I should have given the slow cooked lamb shoulder a go instead</i>. *shrugs*</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOiSObjluqBJ7kGgeoxq_amHT4tmLOh-vV4qnDUDr8twzdXIi2vN00l04n07YKsTCzcvcue3v10IgxnHc5YQJ6hAIIW0MpKVlv2gRc2LZMYCilX1BYG1ge8lB4RNmIREfz9wm7ww/s1600/IMG_3438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOiSObjluqBJ7kGgeoxq_amHT4tmLOh-vV4qnDUDr8twzdXIi2vN00l04n07YKsTCzcvcue3v10IgxnHc5YQJ6hAIIW0MpKVlv2gRc2LZMYCilX1BYG1ge8lB4RNmIREfz9wm7ww/s1600/IMG_3438.JPG" height="640" width="426" /></a></div>
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<b>Bowery Lane</b></div>
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1 O'Connell St</div>
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t: 029 252 8017</div>
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w: <a href="http://www.bowerylane.com.au/">http://www.bowerylane.com.au/</a></div>
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<a href="http://www.urbanspoon.com/r/70/1841522/restaurant/CBD/Bowery-Lane-Sydney"><img alt="Bowery Lane on Urbanspoon" src="http://www.urbanspoon.com/b/link/1841522/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3391016.post-35520488118115096752014-10-28T14:39:00.003-07:002014-10-28T14:39:57.721-07:00Keg & Brew, Dove & Olive: Surry Hills Pub Grub<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj32zyjhs_hp2C9QwwhiktuNBHqmUxptrmfAaNxmRJy39nz3KWBtipVPHiIxVE6tw5p5vAlyCBhvl1GuhkXdln43b6lZ36bEBPgJ0nsxQSEmmk7MT4o5UntKzIHfyPNt_4zNxQrA/s1600/IMG_3399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj32zyjhs_hp2C9QwwhiktuNBHqmUxptrmfAaNxmRJy39nz3KWBtipVPHiIxVE6tw5p5vAlyCBhvl1GuhkXdln43b6lZ36bEBPgJ0nsxQSEmmk7MT4o5UntKzIHfyPNt_4zNxQrA/s1600/IMG_3399.JPG" height="426" width="640" /></a></div>
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The KB Hotel on the foothills of Surry Hills had spent years as a grotty neighborhood boozer, however, after a radical overhaul from the team behind Dove and Olive; set out to captivate new audiences with its fresh look as the Keg and Brew.</div>
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The details are good where they matter, frozen taps and a bar-load of Australian craft beers. The interior is a treat to any beer loving enthusiast; the rotating list of hand pumped beers feasting the imagination with an endless possibility of the nights' endings. </div>
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Similar to its sister outlet, Keg and Brew has some pretty nifty daily meal deals like Tuesday's Black Angus rump steak with fries and organic green salad and Wednesday's pulled pork po'boys with fries; all for only $9.90! If that doesn't float your boat, I don't know what will! Head Chef Devendra Sherchan, formerly of Dove & Olive has playfully injected a bit of Southern American flavor in the usual pub grub, this manifesting in the form of mainstays such as the <b>KBFC</b> ($19)- Southern styled buttermilk fried chicken with Louisiana hot mayo, french fries and crunchy salad. While this dish is not jaw-dropping; the promises of a light and crispy spicy coating removed - the peppery sauce was sublime - the mountain of fries slowly evaporating with each momentous dunk.</div>
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Best ignore the <b>KB Burger</b> ($15), my hopes dashed with the house made black Angus beef pattie cooked within an inch of its life. The meat was hard and dry with oppressively burnt ends - the caramelized onions, gruyere cheese and heavy dousing of KB BBQ sauce had nothing on it, failing to breathe any life into the dish. Please don't get me started about those crumbly brioche buns, I swear I see fumes leaving the crown of my head.</div>
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At the end of the rather lackluster experience, satiate your outstanding cravings with more craft beer. My favourites are the Rocket Science (Dennis Brewing co) and The Kahuna (batchbrewingcompany). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv2UMXNYwZvoopLf_jvYf8sOf4bYkvAOiOM7QcTAVeOmi2ukeO21BtRg3C1BNDjtLJN1eJDcdxn5tZqlPHpzhs0XxdO_E_rw4AUbz5FtQ5_A5HbODaUdb3FuIhnMANT6c_NiXE7w/s1600/IMG_3403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv2UMXNYwZvoopLf_jvYf8sOf4bYkvAOiOM7QcTAVeOmi2ukeO21BtRg3C1BNDjtLJN1eJDcdxn5tZqlPHpzhs0XxdO_E_rw4AUbz5FtQ5_A5HbODaUdb3FuIhnMANT6c_NiXE7w/s1600/IMG_3403.JPG" height="426" width="640" /></a></div>
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Alternatively, you could traverse the streets to Dove and Olive for some awe-inspiring finger foods.</div>
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Bamboozled by the extensive menu, we went for the Baked Buffalo Wings ($10) and Fried Monterey Jack Cheese Sticks ($10) . The former, traditional baked chicken wings accompanied with a devilish Gorgonzola dolce blue cheese dip - get the napkins ready, you'll want to go in with your fingers. Then there were these obscenely good breaded and fried melted cheese sticks, sprinkled with more parmesan cheese and spring onions and served with a side of spicy Napoli. Sounds sickly but tasted divine. We guarantee that even the most devoted foodie will be besotted with these smashing pub snacks. </div>
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Definitely highly recommended for a fun night out with the mates. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg58zgd31iS67e7wZ8LUpY9AcXIk4zRmUa1HNwUzBCn4X6eZO87ppXI8R4yyxDBhmXANDOBJpi8DcT8rETyguHGsHp8lY2r_WvTmrh0h4trSMPp5bHbKB8JxjorwQ3oiIzhokaofg/s1600/IMG_3425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg58zgd31iS67e7wZ8LUpY9AcXIk4zRmUa1HNwUzBCn4X6eZO87ppXI8R4yyxDBhmXANDOBJpi8DcT8rETyguHGsHp8lY2r_WvTmrh0h4trSMPp5bHbKB8JxjorwQ3oiIzhokaofg/s1600/IMG_3425.JPG" height="640" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5W3DQAxa5o9eCdlVnpNfj9cHg5AmVk852-D044zHghpz9YBpAF7Nl6uei5K43k-VNcBWgw30U7O5oV5BZVUL7sgyFquBuWKMr69HqTIh1QAB7ySVdPofWyYTbvCqsxob35K9PQ/s1600/IMG_3413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5W3DQAxa5o9eCdlVnpNfj9cHg5AmVk852-D044zHghpz9YBpAF7Nl6uei5K43k-VNcBWgw30U7O5oV5BZVUL7sgyFquBuWKMr69HqTIh1QAB7ySVdPofWyYTbvCqsxob35K9PQ/s1600/IMG_3413.JPG" height="426" width="640" /></a></div>
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<b>Keg & Brew</b></div>
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26 Foveaux Street</div>
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Surry Hills</div>
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t: 02 9212 1740</div>
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w:<a href="https://www.blogger.com/%C2%A0https://www.facebook.com/thekbhotel/"> https://www.facebook.com/thekbhotel/</a></div>
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<b>Dove and Olive</b></div>
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156 Devonshire Street</div>
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Surry Hills</div>
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t: 02 9699 6001</div>
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w: <a href="https://www.facebook.com/DoveAndOlive">https://www.facebook.com/DoveAndOlive</a></div>
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<a href="http://www.urbanspoon.com/r/70/1883874/restaurant/Sydney/Keg-Brew-Hotel-Surry-Hills"><img alt="Keg & Brew Hotel on Urbanspoon" src="http://www.urbanspoon.com/b/link/1883874/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><br />
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<a href="http://www.urbanspoon.com/r/70/1731598/restaurant/Sydney/Dove-Olive-Surry-Hills"><img alt="Dove & Olive on Urbanspoon" src="http://www.urbanspoon.com/b/link/1731598/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3391016.post-58920540935294796142014-10-26T16:05:00.000-07:002014-10-26T16:05:38.157-07:00[Adelaide] The Market Shed: Organic Farmers' Market<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio45f0MExUad5hKJVg6AUSqfPd3raBG02_MNsNa8HvGuKyYy9uH-c41bzpLx5xFhnygOzVFmjNY0ZJmdsBnovq512CfSXOkCYri5X9SIS0Eg-FZRjvBJJIJmaEdvlGVMPmimTvOA/s1600/IMG_3374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio45f0MExUad5hKJVg6AUSqfPd3raBG02_MNsNa8HvGuKyYy9uH-c41bzpLx5xFhnygOzVFmjNY0ZJmdsBnovq512CfSXOkCYri5X9SIS0Eg-FZRjvBJJIJmaEdvlGVMPmimTvOA/s1600/IMG_3374.JPG" height="426" width="640" /></a></div>
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With farmers markets flourishing across Australia, people are getting a deeper appreciation for the artistry and craft of the dedicated farmers. In fact, some of these local spots for buying fresh fruit, dairy, meat directly from the growers are even becoming tourist destinations. So if you're thinking of heading down to a Farmer's Market on a Sunday in Adelaide. Look no further than The Market Shed located right smack on the outskirts of the city center.</div>
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Housing at least 50 stalls with a range of exotic gourmet fare and humble organic fresh produce; wander around and be lost in endless possibilities for a good meal. From the exotic curry puff to dairy free nut milks and springtime favourites, oranges and beetroot. Foodies will frolic in local products, delight in learning their provenance, taste them and develop a better appreciation for them.</div>
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While making my laps around the grounds, I stumbled upon <b>Messy Jessy</b>, opened by Jessica Liebich, winner of the 2014 My Kitchen Rules series. A proud South Australian, Jessica take local produce and converts it into saccharine laden baked goods. I forked my way through the <b>pecan pie slice</b> ($5) gallantly, it was breathtaking, the nuances of golden syrup carrying the sticky pecan mix into ninja level stuff. And somehow, I had a good feeling that every other gob smacking treat in the case would be just as delicious. Do yourself a favor and grab one slice on the go.</div>
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That being said, prices are slightly on the stiff side at this Sunday market so perhaps it's better for a one-off visit if you're a visitor in town or for an occasional meet-up brunch alternative with friends.</div>
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<b>The Market Shed</b></div>
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1 Holland Street (City)</div>
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Adelaide, SA</div>
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t: 0411201760</div>
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w: <a href="http://www.facebook.com/pages/The-Market-Shed-on-Holland/665281516833656">www.facebook.com/pages/The-Market-Shed-on-Holland/665281516833656</a></div>
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<i>Opening Hours:</i></div>
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Sun: 9am - 3pm</div>
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<b>Messy Jessy</b></div>
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w: <a href="https://www.facebook.com/MessyJessyCooks">https://www.facebook.com/MessyJessyCooks</a></div>
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<a href="http://www.urbanspoon.com/r/336/1800995/restaurant/City-Centre/The-Market-Shed-on-Holland-Adelaide"><img alt="The Market Shed on Holland on Urbanspoon" src="http://www.urbanspoon.com/b/link/1800995/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3391016.post-44846446030253069612014-10-26T06:59:00.000-07:002014-10-26T06:59:16.441-07:00[Adelaide] The Stag: Tearing up my Heart<div class="separator" style="clear: both; text-align: center;">
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If you're game for a bit of adventure in Adelaide, take a walk on the wide side on the Waterfall Gully - Mt Lofty summit trail (3.9km one-way). After the <i>gluteus maximus</i> busting workout, what better way is there to reward yourself then with a full fledged pub grub meal. With that intention in mind and some aching thighs to nurse, we headed to the Stag Hotel for a treat.</div>
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A quick perusal through the extensive menu and I was quick to jump to my option for the <b>Chicken Parmigiana</b> ($21); don't judge, but who can resist chicken topped with smokey ham, napolitan sauce, cheese, breaded and fried? This was indeed one of the best renditions I've ever tucked into; the matured cheese employed giving substantial character to the pub classic, and the chicken was moist and tender through and through. The side salad however failed to impress with it's overly acidic notes that lead to severe facial cringing with each bite. Overall, still an excellent dish with gentrifying comforting effects.</div>
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The other half pulled a fast one on the <b>Texas Style Coorong Angus Beef Ribs</b> ($42 for 1 kg), equipped with a ferocious appetite and a insatiable craving for protein, this was a dream dish. The ribs slow cooked, char grilled and basted with Texas BBQ sauce yielded to the knife like softened butter, the gliding motion effortless, similar to the chowing down. The BBQ sauce could have used a bit more kick, but overall, the dish superseded out expectations by leaps and bounds, it's tender robust nature appealing to the meat-lover in both of us.</div>
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Should you be looking for decent, if not, excellent, pub grub in Adelaide; The Stag would get my strong recommendations. <i>of course</i>, they bought my favor with Little Creatures 'Rogers" on tap. *hics* </div>
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<b>Stag Hotel</b></div>
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299 Rundle Street (East Terrace)</div>
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Adelaide, SA</div>
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t: 8 8223 2934</div>
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w: <a href="http://www.staghotel.com.au/">http://www.staghotel.com.au/</a><br />
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<a href="http://www.urbanspoon.com/r/336/1350522/restaurant/Rundle-St-Area/Stag-Hotel-Adelaide"><img alt="Stag Hotel on Urbanspoon" src="http://www.urbanspoon.com/b/link/1350522/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3391016.post-81610841839451972462014-10-25T16:54:00.000-07:002014-10-25T16:54:06.557-07:00[Adelaide] United Latino Cocina: Crestfallen<div class="separator" style="clear: both; text-align: center;">
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I now offer you a grim report of my dining experience at United Latino Cocina, an anomaly in a spectacular line-up of reviews. Sitting out on the pavements was charming experience, a choice that removed us from the garlic fumes that filled the cluttered insides of the restaurant. </div>
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There was <b>Quesadilla de pollo</b> ($13.90) that first greeted our famished stares at the table, the flour tortillas filled with cumin coriander rubbed chicken, spinach, cheese blend, green onion, cilantro and jalapeno felt off-balanced with the overpowering ratio of greens that were stuffed into the hot pockets. The slices not holding together so well with a general lack of well-being usually contributed by a heavy consignment of melted cheese. </div>
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Next, the <b>Frickin Fish Taco</b> ($6.90), <i>not so</i> crispy snapper lay with pleasant aesthetics on a corn tortilla, topped with shredded lettuce, pickled serrano, grilled pineapple salsa, jalapeno mayonesa and slaw. As intriguing as the combination sounds, the taco fell flat with a disappointingly meager portion of fish and an overall lack of seasoning. <i>Not very exciting</i>. The <b>Taco de Carne Asada </b>($6.90) arrived after a deviously long wait, the grilled beef flank steak - strangely shredded and it's watered down consistency, devoid of the love and smokiness imparted from the high heat of the grill. The rest of the greens piled up high rendering the tortilla a soggy mess that did not agree with us on being picked up and devoured. </div>
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The straw that broke the camels' back would obviously be the hangry boyfriend who remained in a maddened state the rest of the evening. I, bearing the brunt of his sulkiness, would definitely not be returning for a meal, ever.</div>
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<b>United Latino Cocina</b></div>
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14-16 Francis Street</div>
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t: 088 232 0674</div>
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w: <a href="https://www.facebook.com/UnitedLatinoCocina/info">https://www.facebook.com/UnitedLatinoCocina/</a></div>
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Mon - Thurs 11am - 3pm</div>
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Fri: 11am - 9pm</div>
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Sat: 11 30am - 3.30pm</div>
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Sun: Closed</div>
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<a href="http://www.urbanspoon.com/r/336/1753523/restaurant/City-Centre/United-Latino-Cocina-Adelaide"><img alt="United Latino Cocina on Urbanspoon" src="http://www.urbanspoon.com/b/link/1753523/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3391016.post-12100840509170861502014-10-25T10:18:00.000-07:002014-10-25T10:18:04.688-07:00[Adelaide] Hanhdorf Inn: Oktoberfest<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbfIeJFwsLd-ThPrAq0NbbMbAmRlKaZuuFpT1Gr8kyxLcekdMcBp0wP-nE6MFaPSNezdfg_maxBKD31YYYM-3xoJZpbDTimpxjoI-TCuFmvZ5DytbGlu6_NIvqlzCSl4DkHTFGng/s1600/IMG_3289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbfIeJFwsLd-ThPrAq0NbbMbAmRlKaZuuFpT1Gr8kyxLcekdMcBp0wP-nE6MFaPSNezdfg_maxBKD31YYYM-3xoJZpbDTimpxjoI-TCuFmvZ5DytbGlu6_NIvqlzCSl4DkHTFGng/s1600/IMG_3289.JPG" height="426" width="640" /></a></div>
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With the end of Oktoberfest quick approaching the end of its rowdy life, I've decided to post our little attempt to fulfill its nature of business.. which is to eat, drink like a camel and be merry.</div>
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Are you hungry for German sausages and sauerkraut?</div>
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I am. We kicked off the festivities with some <b>HB wheat beer</b> ($14 for 500ml). A mug for me, 2 mugs for me and yes, very soon, we've lost count. But in this case, nobody cares, in fact, for once, this behavior is embraced...situated in the picturesque village of Hahndorf, just about a 30mins drive from Adelaide main city, the Hahndorf inn is modelled to look like your typical German beer hall. The decor, a mishmash of heavy wooden beams overhead and stark as death black wooden chairs looks as if its only desire is to accommodate big large rambunctious groups of diners with the propensity of being destructive after a couple rounds of drinks. Not exactly the most romantic destination you would want to bring a date to; but very apt if she's a meat lover.</div>
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The<b> Taste of Germany Platter</b> ($64.50) consists of bockwurst, weisswurst, cheese kransky and vienna sausages, smoked pork kassler chop and pork knuckle. served with rhine potatoes, sauerkraut, 2 pretzels and a selection of German mustards. The bone-in pork chop was the shining star of the lot, revelling in alternate layers of creamy fats with juicy meat. When cut into, the pork knuckle collapses with an unctuous squelch, its crisp exterior giving way to a contorted mess of divine luscious flesh. And when it all gets too much to handle, the midnight funk of the sauerkraut brings it back to neutral grounds with it's delightful tang.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY63ozvRX6UitB4T0CEKH4XyeZF4o4xHwnWQIe6gs0KCjM73RqAVbogUDh_g3Zdok4WzAKzejH-VfxawdP6W3g5dkWPdOLOJEE31MaYCTbN_bHp_fAVoHTijU9DptgJArGayJCTA/s1600/IMG_3290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY63ozvRX6UitB4T0CEKH4XyeZF4o4xHwnWQIe6gs0KCjM73RqAVbogUDh_g3Zdok4WzAKzejH-VfxawdP6W3g5dkWPdOLOJEE31MaYCTbN_bHp_fAVoHTijU9DptgJArGayJCTA/s1600/IMG_3290.JPG" height="426" width="640" /></a></div>
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Since there were 5 of us, we pushed the challenge further with the<b> Stuggart Platter</b> ($65) featuring two char grilled racks of the ribs with 12 crispy chicken wings served with home made BBQ ribs sauce, sauerkraut and rhine potatoes. The chicken wings are roasted till dripping in juices and tears apart ever so easily at the slightest bit of encouragement. The glitches in the kitchen occurred in the form of ribs that were too tough to handle and left shreds of meat stuck between my teeth as I gnawed between the bones. Stick to the sausages and pork chops and you would be less disappointed.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6CR8Q2TpgZ7pE6Ebc6RNXQhnE77D1DY4U0fUS2wsCIxSsgbo6THTmfcNTIsiPQr101s-7nDiQwCneIQsgVtto_dCFJT7Rh64mPQ4KQYaO6IknIWVrtcOJgVBWOoAKq-KhcOqz9g/s1600/IMG_3292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6CR8Q2TpgZ7pE6Ebc6RNXQhnE77D1DY4U0fUS2wsCIxSsgbo6THTmfcNTIsiPQr101s-7nDiQwCneIQsgVtto_dCFJT7Rh64mPQ4KQYaO6IknIWVrtcOJgVBWOoAKq-KhcOqz9g/s1600/IMG_3292.JPG" height="426" width="640" /></a></div>
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<b>Hahndorf Inn</b></div>
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35 Main Street</div>
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SA 5245</div>
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08 8388 7063</div>
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w: <a href="http://hahndorfinn.com.au/">http://hahndorfinn.com.au/</a></div>
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<a href="http://www.urbanspoon.com/r/336/1350260/restaurant/Adelaide/Hahndorf-Inn-Hotel-Hahndorf"><img alt="Hahndorf Inn Hotel on Urbanspoon" src="http://www.urbanspoon.com/b/link/1350260/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3391016.post-33534777331279207372014-10-23T15:28:00.000-07:002014-10-23T15:28:37.232-07:00[Adelaide] Press* Food and Wine: White Pepper in pasta?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk3OgbLBt3hHZj1q8t4Er-BRU5ZajWAjMzerVr5Eh6gdkWl89vWtvaBT24FPcDK7Nl9ZSiWp5v4_0hIgnKwA5N2vP852BkHvQ3c4ODUsVz7tcr7Del6iHyNODgDtnIDNnXi0whEA/s1600/IMG_3328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk3OgbLBt3hHZj1q8t4Er-BRU5ZajWAjMzerVr5Eh6gdkWl89vWtvaBT24FPcDK7Nl9ZSiWp5v4_0hIgnKwA5N2vP852BkHvQ3c4ODUsVz7tcr7Del6iHyNODgDtnIDNnXi0whEA/s1600/IMG_3328.JPG" height="426" width="640" /></a></div>
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So, I've been dreaming about this burger for a good long time. </div>
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The <b>Press* burger </b>($18)<b>,</b> the only item on my agenda when on a return visit to Adelaide. I never thought I would say this, but the onion rings has it. lightly battered and fried to golden brown at the edges, visually it's a stunner and it tastes even better with the seasoned aerated coating melts in the mouth along with the thin strips of onion. The heavyweight of the dish, the burger fails to attend to my uprising anticipation , the sweet buns just a wee bit dry and the patty not as juicy as I would like. The juxtaposition between the two, contributing to the rather substandard experience.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBShCNqPY2adjq6Qc2NPt58PkWbVhtaJlcW-JnVb_S1STZb4j1W2s8WYcDcrXdUATE7YIBa5B4zo0uwL8VSMBYvZiQr9A0g2qri9CbbWa65XQmXF03Lv2W-zrmFWJ70w5SrZf69g/s1600/IMG_3326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBShCNqPY2adjq6Qc2NPt58PkWbVhtaJlcW-JnVb_S1STZb4j1W2s8WYcDcrXdUATE7YIBa5B4zo0uwL8VSMBYvZiQr9A0g2qri9CbbWa65XQmXF03Lv2W-zrmFWJ70w5SrZf69g/s1600/IMG_3326.JPG" height="426" width="640" /></a></div>
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Food at Press* food and wine is gutsy, rooted by a strong foundation of good cooking methods especially their wood-grilled items such as the Squid that impresses once again with the smoky flavors it imparts, tamed with a dip in the pool of intrepidity that is aioli. </div>
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Less successful is the <b>House made pappardelle, blue swimmer crab, tomato and chilli </b>($34), the pasta dish perforated with the jarring flavors of white pepper throughout - though the doneness of the pappardelle was near perfect with each and every sheet amicable with the well balanced sauce, the whiffs of white pepper left us bewildered. For all you know, this might be the result of a kitchen mishap. *shrugs*</div>
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That aside, Press* food and wine remains an institution in Adelaide that is worth a shot should you be visiting. If you're a curious diner, pick Press*.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6aGqGQflpMffzhogEdf0UyNwKUZIoUfSdg6DQe5b6cKrK6y_mEWWP2TdRcHhCygczVgfBeTc4Fe1aQgllMz0QJFGBOU99LMsRZYWluZCFtMLyO7j4ZciosCrB8w211mqM9sHIwQ/s1600/IMG_3327.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6aGqGQflpMffzhogEdf0UyNwKUZIoUfSdg6DQe5b6cKrK6y_mEWWP2TdRcHhCygczVgfBeTc4Fe1aQgllMz0QJFGBOU99LMsRZYWluZCFtMLyO7j4ZciosCrB8w211mqM9sHIwQ/s1600/IMG_3327.JPG" height="426" width="640" /></a></div>
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<b>Press* Food and Wine</b></div>
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40 Waymouth Street</div>
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Adelaide City Centre</div>
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t: 08 8211 8048</div>
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w: <a href="http://www.pressfoodandwine.com.au/">http://www.pressfoodandwine.com.au/</a></div>
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<i>Opening Hours</i>: </div>
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Mon-Sat: 12pm - late</div>
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Sun: closed</div>
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<a href="http://www.urbanspoon.com/r/336/1620487/restaurant/City-Centre/Press-Food-and-Wine-Adelaide"><img alt="Press Food and Wine on Urbanspoon" src="http://www.urbanspoon.com/b/link/1620487/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3391016.post-41041027871836738632014-10-22T14:22:00.000-07:002014-10-22T14:22:08.031-07:00[Adelaide] Chuck Wagon: Never again<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXrbSG3MaQvAVcCXBnYRwgVraA6Jo-swQe8ib57GGiu1JOc5ejghxNJtfsN-3LLq7oWWyNPuRZvorOGqMe6e9I_1JXTTd5PIT0czW3Se3Ins3glJZIDKPe8DwO1Imh68W_XUQzw/s1600/IMG_3315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXrbSG3MaQvAVcCXBnYRwgVraA6Jo-swQe8ib57GGiu1JOc5ejghxNJtfsN-3LLq7oWWyNPuRZvorOGqMe6e9I_1JXTTd5PIT0czW3Se3Ins3glJZIDKPe8DwO1Imh68W_XUQzw/s1600/IMG_3315.JPG" height="426" width="640" /></a></div>
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" Even I can make a better burger than this," laments a friend of mine. And that's saying A LOT. </div>
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Despite the crowds vouching that the burgers here are the stuff of dreams. We had a whole table of fellow diners who begged to differ. </div>
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Chuck Wagon specialises in burgers, pizza fries and everything street American-esqe . There are also craft beers to go along with your burger indulgence. For starters, go for the <b>Pulled Pork and Cheese Nachos</b> ($9), a generous heap of 15 hr roasted pulled pork shoulder in house made Lexington style BBQ sauce is stacked up high over corn chips, all this frosted with additional coleslaw and doused in melted cheddar cheese sauce. The pulled pork really needs a little bit more spice in it to banish that bland flavor that you get diving into the center of the pack; the portions that are devoid of glorious cheese. There are glorious moments though as you bite into smidgens of golden nuggets of crispy pork crackling.</div>
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If blue cheese is totally up your alley, <u>step away</u> from the<b> Black and Blue</b> ($13) which fails to translate the sorcery of the mighty blue into a burger. The Chuck blue cheese sauce was more cream than blue cheese, resulting in a sickly sweet concoction that did no favours for the dry fibrous patty. </div>
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If you've arrived with a raving appetite, check out <b>The Ultimate</b> ($17), a sumo-sized burger with double patty (320g chuck), cheddar cheese sauce, American cheese, grilled short-cut bacon, crisp lettuce, tomato and onion with creamy house mayo. Make sure to be donning your fat pants too. This bad boy should be treated with a little bashing before there's the slightest chance of fitting that into your mouth. Monstrosity aside, the beef patty would benefit from a a little more fats in it and better attention to seasoning.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha_3_6Uo7MnN-9zmzim3ynntJIIRNqznVK6xAOJU7G0bZRB3JfMGdX3Pj99TPTO5ytcciMSDN-h-ZepDqAgoWpcMC0bWUxGChAdPgBygZjnrGutYqHEKNel5_eN_ANIufLj2QSCw/s1600/IMG_3304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha_3_6Uo7MnN-9zmzim3ynntJIIRNqznVK6xAOJU7G0bZRB3JfMGdX3Pj99TPTO5ytcciMSDN-h-ZepDqAgoWpcMC0bWUxGChAdPgBygZjnrGutYqHEKNel5_eN_ANIufLj2QSCw/s1600/IMG_3304.JPG" height="426" width="640" /></a></div>
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Would we come back? Definitely not. Or maybe, if we're dead drunk and we were in the area,</div>
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<b>Chuck Wagon 175</b></div>
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175 O'Connell Street, North Adelaide, SA</div>
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t: 08 8267 4070</div>
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w: <a href="http://chuckwagon175.com.au/">http://chuckwagon175.com.au/</a></div>
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<i>Opening Hours:</i></div>
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Mon: closed</div>
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Tues- Sat: 10 30am - late</div>
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Sun: 8 30am - late</div>
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<a href="http://www.urbanspoon.com/r/336/1728558/restaurant/Adelaide/OConnell-Street/Chuck-Wagon-175-North-Adelaide"><img alt="Chuck Wagon 175 on Urbanspoon" src="http://www.urbanspoon.com/b/link/1728558/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3391016.post-30707311119904239802014-10-19T14:41:00.002-07:002014-10-19T14:41:50.300-07:00[Adelaide] Queen Street Cafe: Cushioning the fall<div class="separator" style="clear: both; text-align: center;">
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Throw a rock in Sydney and chances of hitting a breakfast spot is high. Throw a feather-light pebble in Adelaide, the odds are still one in a million. Not that I have gripes about finding a cafe here since this sort of fare never quite stuck to my bones; but I do appreciate a cup of coffee every now and then. (Who am I kidding, I need that EVERYDAY!)</div>
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Sadly, coffee at Queen Street Cafe was a misfit, it's watery consistency with a lack of ómph' from the extraction offering up nothing to console my morning jitters. Thank goodness for the food</div>
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Stowed away on Elizabeth street in Croydon, one would be pleasantly surprised to find a smorgasbord of options as you drive up. The menu here is modest and clever, steering the crowds towards the locally grown produce and seasonal items with blackboard tactics. I was taken by the <b>Asparagus, scrambled eggs, haloumi and pesto on rye</b>.($16), the vegetarian option speaking out to me with its righteous addition of haloumi into the group, tempting me with a powerful hit of nostalgia; mornings filled with charred yellow goodness topped with a splash of olive oil and flame roasted peppers. </div>
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The<b> Shashuka with Cacciatore and Baked eggs</b> ($18) was a warm and comforting dish, the shashuka could have used a tad more cumin to elevate its flavors. Otherwise, it worked magic in creating many happy bellies.</div>
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My <b>Asparagus, scrambled eggs,haloumi and pesto on rye</b>.($16) was absolutely divine, albeit for the redundant oil slick that had occurred in a perfect circle around the rim of the plate and the limp asparagus that would never see the light of day under the strict ruling of <a href="http://en.wikipedia.org/wiki/The_Hundred-Foot_Journey_(film)">Madame Mallory</a>. Since the rye bread (sourced from Delicias de Portugal Bakery) was so outstanding on its own, it paved the way for the creamy scrambled eggs to shine; the browned edged haloumi slices providing welcome relief from the overall richness. I convinced myself that these were the best scrambled eggs I was going to get in Adelaide and had a good time wiping down the plate.</div>
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<i>May return</i>. And at the same time I'll plead you to forgo the hideous creme brulee tart from Red Door Bakery that threatened to break my teeth with its obscenely thick sugar coat. Clumsy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-oV3z-lbwSR4P1bav2eSTChkf6iILA-99JiRBB75_rpjjwq-OvLvkmhmXToVsbgrjnQ9sFn8_i2Pt8FiGTIMAM_J9GeubryyhnjUbp8eWecPij0jS22lKFhyphenhyphenFgo3McZAtRSslw/s1600/IMG_3300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-oV3z-lbwSR4P1bav2eSTChkf6iILA-99JiRBB75_rpjjwq-OvLvkmhmXToVsbgrjnQ9sFn8_i2Pt8FiGTIMAM_J9GeubryyhnjUbp8eWecPij0jS22lKFhyphenhyphenFgo3McZAtRSslw/s1600/IMG_3300.JPG" height="426" width="640" /></a></div>
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<b>Queen Street Cafe</b></div>
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12 Elizabeth Street</div>
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Croydon SA 5008</div>
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t: 0424 099 592</div>
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w: <a href="https://www.facebook.com/pages/Queen-Street-Cafe/160196257345095">https://www.facebook.com/pages/Queen-Street-Cafe/160196257345095</a></div>
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<i>Opening Hours</i></div>
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Daily 8am - 4pm</div>
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<a href="http://www.urbanspoon.com/r/336/1350436/restaurant/Adelaide/Western-Suburbs/Queen-Street-Cafe-Croydon"><img alt="Queen Street Cafe on Urbanspoon" src="http://www.urbanspoon.com/b/link/1350436/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3391016.post-30900525406404078852014-10-18T17:00:00.002-07:002014-10-18T17:00:39.266-07:00[Adelaide] Ryo's Noodles: something Asian<div class="separator" style="clear: both; text-align: center;">
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We touched down in Adelaide after a rather turbulent flight, riding off the recesses of a mad storm that had enveloped Sydney a few hours ago. The blue mountains were left under a sheath of snow and the city in shambles from the Gail force winds and hail that rained upon the poor citizens. </div>
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Having been through that, I needed some form of comfort. Peacefulness that I hoped to find in a bowl of ramen. After a few clicks on my favourite search engine, we found ourselves on the doorsteps of Ryo's Noodles in Chinatown. Touted to be the second outlet from its mainstay in Crow Nest's Sydney and claiming to sell authentic Tokyo Ramen, I was gradually ascending a wall of great expectations.</div>
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He ordered the <b>Ramen Noodles in Spicy hot pork soup</b>; a feisty bowl of scarlet tinged soup greeted us, the levels of soup significantly lower than in our other bowls of Miso pork stock soup ramen as if to discourage the excessive drinking of this oil laden broth. We both notice the absence of pork flavor in this particular stock, the predominance of garlic stricken chili oil assaulting the taste buds. On hindsight, I appreciated the texture of the noodles which as subjective as it may sound, was of my favorite thickness and doneness -The strands still holding a spring in its step. The pork slices were a tad overcooked, dry and stringy, save for the rings of fat along the creases. </div>
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My <b>Ramen in Miso Pork Stock Soup </b>fared a lot better, the generous serving of bamboo shoots and spring onions helping to negate the saltiness of the broth. My ravenous appetite saw me through to the bottom of the bowl, but mind you, it is a LARGE serving which would probably be suitable for 2 small diners if you had added a couple more pork slices in there.</div>
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The arrival of Ryo's Noodles in Adelaide has caused quite a stir, clearly dividing the masses into two groups, the cult followers and the haters. <i>I choose to sit on the fence with this one</i>. Obviously, my heart still lies with Gumshara.</div>
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<b>Ryo's Noodles</b></div>
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Adelaide central market</div>
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78 Gouger St</div>
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t: 08 8410 0752</div>
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<a href="http://www.urbanspoon.com/r/336/1881989/restaurant/Adelaide-Central-Market/Ryos-Noodles-Adelaide"><img alt="Ryo's Noodles on Urbanspoon" src="http://www.urbanspoon.com/b/link/1881989/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3391016.post-46968519278514960612014-10-17T14:52:00.000-07:002014-10-18T16:11:03.351-07:00Pub Life Kitchen: The Burger Boom <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2fn86PEqXX4pI7sOOKLK5u60ea0hYM3OWOL-13druHi_l6IVtmR9gCM_Sjau2TjRJ4Yi6v0mhOgdtoyla3kZ62uYqbrlIO29IjJBagYaqzgWcKrg8l2gEhvbSeJ64C40RVajeQ/s1600/IMG_3239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2fn86PEqXX4pI7sOOKLK5u60ea0hYM3OWOL-13druHi_l6IVtmR9gCM_Sjau2TjRJ4Yi6v0mhOgdtoyla3kZ62uYqbrlIO29IjJBagYaqzgWcKrg8l2gEhvbSeJ64C40RVajeQ/s1600/IMG_3239.JPG" height="426" width="640" /></a></div>
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Delving more into the intriguing past of Pub Life Kitchen easily raised the bar for my expectations in the burgers delivered. However, it was the raving reviews tossed from fellow foodies that proceeded to throw it out the window. Once I got wind that it's on the list of '5 must-eats', I knew that this operation was imperative.</div>
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Stemming from their previous home at the Macqurie Hotel, Pub life kitchen has gained quite a reputation for their 'BRGRS' menu; upping the ante even further with their wacky burger experiments which they gamely feed to the gutsy few from the public. Strange ones - sort of like the dreams Kevin Spacey's character had in 'American Beauty', think lamb pattie, jack cheese, pineapple fritter and peanut butter gravy. Say what?</div>
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Here in the Pub Life Kitchen, 'fusion' is still alive and dons a clever new costume. A humble burger can be the mannequin for an infinite number of cross-cultural wardrobe changes. However, with new safe grounds fortified in the Lord Wolseley Hotel, a strong line-up of burgers have established a cult following, brainwashing the many hopefuls who have stepped up to the plate.</div>
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We dined in a no-frills cubbyhole at the back of the pub, checked cloth graces the table tops and a nostalgic feel of the 1930s fills the place. It's a tad queer, but it all doesn't matter once the burgers make it to the table. The <b>O.G</b> (<i>original gangster, should you be wondering</i>) ($18) is a tethering stack of ground beef patty, jack cheese, onion jam, tomato, iceberg, roast garlic and lime aioli. The challenge to devour this madness is invigorating, the execution is focused with the patty cooked a nice medium rare, acquiring a steak tartare like consistency in the center; the contours of flavor distinct with the generous slathering of that piquant roast garlic and lime aioli providing pungency and then showing restraint with a gentle tilt of tang. My only gripe would be the iceburg lettuce that was placed in large chunks, haphazardly capping the burger, taking too much real estate and watering down the flavors of that heavenly aioli. The onion jam- perhaps a little too much of it- lifted the flavor profile entirely in it's sweet reduced state.</div>
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The <b>Bird</b> ($18) definitely received many stolen glances from me across the table, a fried chicken burger, crumbed with the imaginative litter of crushed doritos for that flavored crunch around the edges. It arrives with jack cheese (unmelted... hmph..) and a colorful slaw overhead. I ate this, beaming with genuine pleasure; the slaw executed perfectly with good texture and a good ratio of mayonnaise - the fried chicken, a sinister caramelised honey brown revealed tender innards. I would have preferred this over my O.G. , unfortunately my partner had made claims to this beast earlier and I receded in obligated respect. Next time.. I told myself.</div>
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We also had the <b>Wagyu Aranccini </b>($9), just cause there wasn't enough fried food on the table (who am I kidding?) , the golden crust crumbed under the prodding fork to reveal a tomato based risotto concoction laced with tender fatty wagyu mince. Honestly, the risotto was just a tad overcooked beyond its al-dente stages; but that's just me and my overcritical gripes.</div>
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All in all, a diamond in the rough and definitely a place you would only want to share with close friends and loved ones. </div>
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<b>Pub Life Kitchen</b></div>
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265 Bulwara Road,</div>
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Ultimo</div>
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w: <a href="http://www.facebook.com/pages/pub-life-kitchen">www.facebook.com/pages/pub-life-kitchen</a></div>
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t: 9660 1736</div>
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<i>opening hours:</i></div>
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mon-fri 11am - midnight</div>
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sat: 12pm - midnight</div>
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sun: 12pm - 10pm</div>
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<a href="http://www.urbanspoon.com/r/70/1888053/restaurant/Sydney/Pub-Life-Kitchen-Ultimo"><img alt="Pub Life Kitchen on Urbanspoon" src="http://www.urbanspoon.com/b/link/1888053/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3391016.post-32027988169115955342014-10-16T16:39:00.002-07:002014-10-16T16:39:13.362-07:00Night Noodle Market 2014: Wonderbao [Melbourne]<div class="separator" style="clear: both; text-align: center;">
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Wonderbao blasts its way into the Sydney scene with such superhuman force that a cloud of rampant chatter about this glorious invention surrounded the Night Noodle Market grounds even before I found my way there. Upon holding my purchase (so lovingly sponsored by my host Irene from <a href="http://irenesgettingfat.blogspot.com.au/">Irene's getting fat</a>), we had soul driven hunters and chasers quizzing us on its location midst the sprawling grounds; and bee-lining straight for that stall. Yes, the hype was that big despite it's non-existent store-front situation in Sydney at the moment.</div>
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We ordered the 3-pack gua bao snack pack, an attempt to the savour the innovative efforts of the team. </div>
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The best is a fried tofu bao, showcasing crisped skin and soft cushiony innards that's a come-hither mix of tender fluffy bun and a well-executed meat sauce of sorts. The twice cooked pork belly bao for me came in a close second, the labor intensive protein standing in sharp relief to the pillowy sweet buns that wrap it so snugly. The slices of cucumber providing neutral grounds against the tangy sauce. Lastly, the braised pork belly needed no distraction, the bao simply masking it's slightly skewered fat-to-meat ratio. Should it have been served with a piping hot bowl of rice, I would have been a happy camper.</div>
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And whilst we at it, we had a bowl of Char Kuay Teow from Jackie M which in contempt of its authenticity, was rather droolworthy with a lip-smacking full flavored sambal belachan on the side and a slight smoky charred flavor from the 'wok-hei' demonstrated here. Worth checking out!</div>
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The SMH Good Food Month Night Noodle Market will be running till the 26th October, so unleash your Chinese noodle fury soon! The wide spread of Asian dishes sold hawker style in an outdoor festival is sure to assault all your five senses and get a raging appetite going!</div>
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<b>Night Noodle Market</b></div>
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Hyde Park</div>
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Sydney</div>
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October 10 - 26</div>
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<i>Opening Hours</i></div>
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Mon-Tue: 5pm - 9pm</div>
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Wed: 5pm - 10pm</div>
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Thurs-Fri: 5pm - 11pm</div>
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Sat: 4pm - 10 pm</div>
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Sun: 4pm - 9 pm</div>
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<a href="http://www.urbanspoon.com/r/71/1696097/restaurant/CBD/Wonderbao-Melbourne"><img alt="Wonderbao on Urbanspoon" src="http://www.urbanspoon.com/b/link/1696097/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-3391016.post-13487877979285587282014-10-16T04:06:00.003-07:002014-10-16T04:06:53.244-07:00Candelori's: Dessert Oasis<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOh9BPl1UenGUPrEMhUFBLZiu2bnkfXmSoSsB7QEdH1I5efQVf862Jc3bKUsTvvZr-1wJyewvAGGjwcSM9sPQUYDksbBYRSoRCORb-o-ng_sNPgN5xr9MFRUt57L0JNH_k71Weg/s1600/IMG_3133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOh9BPl1UenGUPrEMhUFBLZiu2bnkfXmSoSsB7QEdH1I5efQVf862Jc3bKUsTvvZr-1wJyewvAGGjwcSM9sPQUYDksbBYRSoRCORb-o-ng_sNPgN5xr9MFRUt57L0JNH_k71Weg/s1600/IMG_3133.JPG" height="426" width="640" /></a></div>
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I fully deserved the indigestion I had after this dessert degustation. Where the cannolis and the marshmallows and nuts were flowing, so was the conversation occurring over the table top; smooth and unabated, spurred on by the candy-coated affair. </div>
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Located along the sleepy liner settlemenent that is The Horsely Drive in Smithfield, the discovery of a sprawling cool complex upon entry from a dubiously dilapitated looking stree was shockingt; Candeolori's is what you would refer to as a 'pot of gold', a hidden treasure. </div>
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By a fortunate of twist of events, I was lucky enough to get to sample Candelori's degustation of desserts. Setting us off on the journey was the <b>Cassata Negativo</b> (as pictured above), deconstructed Sicilian cassata represented by a flurry of ingredients sprawled over the large black plates. Ricotta, marinated cherries, caramelised figs, candy floss and shavings of Belgian Chocolate. Each gregarious bite with all the elements on the fork mellows out to a sweet finish. </div>
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The next dessert that followed was yet again a twist on the classic, the neat yellow gelatinous cast of pineapple gel replacing the usual golden brown crisp cannoli. <b>Cannoli Ananas </b>was the name of the game, and true to word, the representation of the tropical fruit was uncanny, paving the way for some lucid summer dreams with it's clever cigar form, also in a tangy refreshing mousse followed by a delicate freeze-dried dehydrated flower that adorned the dish. The crushed meringue elevated the dish with a crunch factor as did the herbaceous vibes off the mint that helped to recharge the palate for the line-up ahead.</div>
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<i>(dang.. that pizza with scarmoza cheese and prosciutto was amazing)</i></div>
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<b>Semifreddo Arrancia Rossa</b>.The blood orange semifreddo assaulted the taste buds like a sour lambie, while the negroni pearls and toasted trucks of marshmallows failed to elevate the dish, the dessert could have fared better if better placement and portion sizes of the components were taken into mind.</div>
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Lured by a warm cube of chocolate, the bloggers turned to the <b>Ferrero Rocher Sbagliato</b> for comfort, it's name synonymous with our regular go-to snack, the light cloud like texture of the dark chocolate mousse allowing the raw intensity of the chocolate to shine. The chocolate brownie on the other hand could have used a little withdrawal from the sugar drawer, bordering on an overly dry and chewy texture due to the excessive sweetness. Still, a novel and delicious dish that would put a dumb-founded smile to most faces.</div>
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The <b>Bombolini </b>appealed to me the most, the promise of warm ricotta & lemon doughnuts grabbing my attention instantly. Despite it's simplicity, the sweet glaze of honey across the plate with a scatter of toasted pistachio nuts helped to elevate the dish to higher grounds, the gentle cascade of melted vanilla bean gelato creating an amalgamation of ethereal flavors.</div>
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Second to the doughnuts is the <b>pannacotta</b>. Who can resist a jar full of silky smooth hazelnut pannacotta littered with a romantic color scheme of ingredients such as roasted hazelnut, ginger crumbs, strawberries and Italian teardrops? The dabble of strawberry puree gracing the side of the wooden board acting as a palate cleanser before one dives in for more. All in all, a very satisfying dessert for the die hard sweet tooths.</div>
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Candelori's is one of those restaurants that you develop a relationship with because return visits are definitely in the agenda as you roll out of the seat. Sated yet aching for more.</div>
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<b>Candelori's</b></div>
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685 The Horsley Drive</div>
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Smithfield</div>
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NSW 2164</div>
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t: 02 9729 1155</div>
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w: <a href="http://www.candeloris.com.au/">http://www.candeloris.com.au/</a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3391016.post-14786138569737270232014-10-13T16:46:00.002-07:002014-10-13T16:46:59.910-07:00[Melbourne] Huxtaburger: Living on the Fast Lane<div class="separator" style="clear: both; text-align: center;">
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Huxtaburger, tucked in the narrow alleyways right smack in Melbourne city rebelliously flaunts a grungy fast-food way of life midst the structure and rigidity of work culture. The juxtaposition is deliberate and nonetheless effective, as men and women dressed in suits flood the diner, beer in hand, hoping to squeeze in a quick burger over lunchtime. </div>
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The menu is kept simple and straightforward to avoid the general confusion that arises from any added complexity. We settled for the <b>Clair Jnr</b> ($7) and the <b>Huxtaburger</b> ($9.50) to get a lead on the original flavors that the joint had to offer. The former appeared on an over sized silver dish, puny in size but big on flavors. Don't be fooled by its fuss free appearance. The wining combination of southern fried chicken, slaw and mayo came together with a tidal wave of pleasure as I relished in the excellent balance of acidity, crunch and other gentrifying factors that reaped an exemplary mouth-feel. I wiped the slider out in a couple of bites and regretted not ordering the larger version. The latter on the other hand, was deftly executed with everything you could want in a grease burger; fresh greens, pillowy buns, melted cheese, mustard; however, it was missing the X-factor which would probably be better achieved with the other tweaked choices like the <b>Denise</b> ($10.50) for example with it's fiery jalapeno & sriracha mayo.</div>
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Definitely in my books for one of the best chicken burgers but I can't say the same for the beer burger.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_Tj4gGpfgxQPXCzVjcZe5u_Gm0k2NAV9WuS5PHcDKCRJDzNmb1niJpqAg8wOu1PB6txv1yPHuwAKV12aVP34LDITN-NS_qJIytVUQm6CFN-DDI5pJBk_gNXFHx1XrnLRES9V8A/s1600/IMG_3082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_Tj4gGpfgxQPXCzVjcZe5u_Gm0k2NAV9WuS5PHcDKCRJDzNmb1niJpqAg8wOu1PB6txv1yPHuwAKV12aVP34LDITN-NS_qJIytVUQm6CFN-DDI5pJBk_gNXFHx1XrnLRES9V8A/s1600/IMG_3082.JPG" height="426" width="640" /></a></div>
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