I was fortunate enough to join some other fine foodbloggers to the launch of Sake’s Umami Cocktail & Canapes which is the awesome love child of Head Sushi chef Shimpei Hatanake and Bar Manager Wayne Shennen. They have combined their powers in food and drink together to create 2 pairings of flavour combinations. Food that goes perfectly with a bit of alcohol? Yes, please! (drink responsibly!) Here Comes the Food

Executive Chef Shaun Presland totally approves of this merge in food and drink to enhance the umami taste

Head Sushi chef Shimpei Hatanake is a magician with sushi but is no stranger to the drink

Bar Manager Wayne Shennen has the smile you get when you work with alcohol all day, everyday heh

The Nightingale Song Cocktail – umeshu, pear vodka, white wine, bianco vermouth and fresh lemon juice ($25)

This cocktail had a beautiful balance of clean and simple flavours even though it may sound complicated. This was my choice of the two cocktails as it was sweet but had a nice sour tinge from the umeboshi to finish each sip off.

Scallop Ume Spoon (scallop sashimi dressed in grape-seed oil, white soy and fresh lime, with pickled-plum paste and finely cut shiso leaf on a thin cucumber slice) & Yuzu Snapper Spoon (snowpea sprouts wrapped in snapper sashimi with olive oil and yuzu juice seasoned with shio-kombu and flying fish roe)

The canapes that matched the cocktail all had that slight sourness to compliment the drink perfectly. More umeboshi in the scallop spoon and some yuzu from the snapper spoon to tantalize the palette and mixed witht he smooth silky texture of the scallop and snapper it work wonders.

The Honey Dragon Cocktail – honey, single-malt Scottish whiskey, cinnamon, lemon zest and a hint of chilli ($25)

Yet another beautifully presented plate of cocktail and canapes. I think we were all excited to read about the seared salmon belly but firstly the cocktail had a nice burn to it that really brought a dragon to mind. I love the addition of honey and cinnamon to give it some sugary and spicey goodness.

Seared Salmon Belly pieces – 3 pieces topped with chopped chives and served with yuzu soy

Gorgeous salmon belly that has the most perfect of flavours and texture. I am a salmon belly addict and would sometimes eat just salmon belly in different styles for a meal. These cuts were fresh and very high in quality and with the yuzu soy, the flavours were enhanced and not overpowered.

Char-grilled Octopus Sunomono – with kiwi zu, snake cucumber and wakame

I think everyone was fooled by the appearance of the octopus as they tried it pick it up with the chopsticks but since they were cut in half they would collapse and create a tasty mess. The soft and chewy texture of the octopus worked well with the kiwi zu and the cool slippery wakame.

Steamed Prawn Dumplings – Chinese-inspired Shumai with spicy ponzu

These moreish bite sized dumplings are full of flavour but it was the spicy ponzu sauce that made them that much more awesome in my opinion. I can understand why these are so popular and good thing I eat relatively quickly or they might had been stolen by a certain someone…

Teriyaki Burger Balls – light and tender skewered beef burger balls, grilled and finish with sweet teriyaki glaze

However nice those dumplings were, these balls were the ones I would easily take other people out for. If it weren’t for the selfishness of others, I would totally eat the whole plate of ballllssss. Sweet and sticky teriyaki glazed shiny balls of tasty tasty meat!

Oh, there were greens as well! See we are healthy XP

Crispy Chicken – kar-age fried chicken pieces with sauce

I remember eating these fried pieces of chicken on my previous visits and they are just as awesome. I really love the selection of sauces as well but I do indulge heavily on the spicy mayo. I am also very grateful to Sake for introducing me to this…

Hitachino Nest Beer

BEERR! Food pairings at its’ best. Beer + deep fried meat. I had not heard of this beer before but I am definitely going to find this and get some more as it reminds me my favourite beer, Hoegaarden. Light fruity flavours and very easy to drink. Finishes clean and has a beautiful aroma and flavour. After this surprise, they somehow managed to still save the best for last.

Mmmmm bowlful of wasabi eaten with a spoon!

It was time for DIY handrolls! Chef Shimpei demonstrated how to roll the perfect handroll with step by step instructions but I still managed to make mine ugly hehe. It is fun attempting to make your own handrolls and making your own combinations of flavours and hoping for the best. I guess I am really greedy and stuff too many ingredients into my roll.

eggy, tempura crunch and sesame

rice, mayo and spicy mayo

salmon, tuna, avocado, cucumber and seaweed

My first attempt… ugly but tastes OH SO GOOD! I seem to always stuff mine full of egg, avocado, salmon, spicy mayo and lots of tempura crunch hehe.

Buttermilk panna cotta – with raspberry coulis and toasted coconut

The perfect end to a very filling meal was this panna cotta with the toasted coconut which completed this dish for me. I loved that slight crunch of the coconut along with the silky smooth panna cotta. I was surprised at how I managed to down 2 of these babies as I was very stuffed with hand rolls hehe.

Chef Shimpei is also a graffiti-artist and signed our masus

Delicious food from some entertaining and awesome hosts! Definitely come back for some good food and drink!

Here Comes the Food dined here as a guest of Sake Restaurant

Sake Restaurant & Bar

12 Argyle Street

The Rocks, 2000

FFichiban

Meet my sexy friend, Big B of BStrong. And yes, he is very strong (deadlift 200+kg yo!). I don’t call him Big B for any other reason… or do I ? Him and I are beer buddies so when a coupon for The Beer Factory visit popped up we just had to snatch it up. We love to drink it, talk it and breathe it and to boost our education in this area is always welcomed. Before we hit up the beer we need to fill up on some tasty foods! Here Comes the Food

Epic photobomb by this guy who gave me the weirdest look as I took this photo

Big B knew of this place close by and recalled their vindaloo was of hot proportions that rendered him sweaty, teary and quite helpless for a little while. When I heard it I just had to give that a go heh! Indo Lankan Food Bar appears to be just a takeaway place when you first step into it but a sliding door reveals a restaurant off to the side. They also do a lunch buffet on certain days and you know how I feel about buffets XD!

Sides for the curries

Butter chicken ($11.50)

Probably the most untraditional curry dish ever but it is easily one of my favourites. The creamy and buttery goodness matched with a hint of sweetness from tomatoes forms a beautiful curry to carry the tender chunks of chicken. The rich and warming curry is perfect for the colder weather we have been getting and since it is not spicy, it is a family-friendly favourite. The portions look deceptively small and could be a smidgen bigger but it still fed us very nicely.

Vindaloo beef ($11.50)

Next came the vindaloo and I was mentally prepping myself for intense heat. To our surprise it was not that bad and only induced a light showering of sweat. There was a tinge of sourness at the end of each bite and it could had done with a bit more heat but it was a doable curry.

Rice and pappadum

I love pappadums crisp and good carrier for curry. We also ordered a cheese naan and a garlic naan but I must had been overly excited about the naans and forgot to photo them! Forgiveness purease.

Once we filled our bellies we waddle over to The Beer Factory to learn about one of the oldest beverages in existence.

I gotta get me one of these for my home!

So many flavours I want to try!

The Beer Factory is not like any beer factory. It is where one can go to brew their own beer just the way they like! They have recommendations so you can choose one that is similar to one of the brands that you know and love but you are involved in the brewing.

The best part of this is that each batch is 50L of beer. 50 Litres!! That is like a few weeks worth of beer (haha jk drink responsibly!). Also you get to customize your beer bottles.

Stuart Boag (aka Beer Guru)

Since we came for a beer appreciation class we were taught by this fountain of knowledge. Starting off with the history of beer and how it has been around 8000-10000 years. We learnt many many different aspects about appreciating beer from the different types of beers to their production and then how to taste them as well as the importance of their vehicle of glass/can/bottle. The Australian beer industry is still behind other countries in the sense that boutique beers are a tiny tiny fraction of the beer market and how people view beer as a pleb drink.

If you do not understand ‘purple monkey dishwasher’, hang you head in shame then head over here

I highly recommend attending this appreciating class if you are interested in beer or what to find out more. It is very educational and it is all very interesting to learn so much about such a loved but under-appreciated drink. It is the 3rd most drunk beverage after water and tea but a too many people drink it without tasting it.

Other customized labels

MMmmmm fermenting beer

When we accessed the fridges we could really smell the pang of malt and hops from all these fermenting kegs.

We also got a case each as part of the coupon deal which is the cherry on top

There is seriously so many aspects of beer that I learnt at this class which has changed my view of beer and I like to think that I appreciate it more now. Hooray for beer!

P.S. hire Brendan

Indo Lankan Foodbar

59-61 Boomerang Place

Seven Hills, 2145

The Beer Factory

2/2 Tollis Place (Cnr. Station Road)

Seven Hills, 2145

Ph: (02) 9624 5207

FFichiban

Ahoy there! Forgive us for being so quiet on the blogging front but due to many other duties and a good pinch of laziness we have been unable to update as much as we like. However we shall come back with a bang and in splendorous meaty fashion with a B’day celebration at Manta. I had always wanted to visit this place for their ‘beef from the charcaol grill’ made very well known to me by Chef Lex who has been here on multiple occasions for a good healthy dose of meat and marbled fatty goodness. Here Comes the Food

Settling into my seat and not planning to get up for the next few hours

Aww how tasty cute is that whale?

The waiter drizzling us some olive oil to start off with our bread

Seared atlantic scallops, pancetta, chardonnay vinegar, green pea, mint and eschallot salad ($28)

Plump little rounds of seared scallops wrapped in a glistening layer of pancetta was ordered and devoured quickly. Unfortunately I did not manage to steal a bite but the way that this was attacked, I assume it was very nicely done.

Macadamia and herb crusted n.z. scampi, roasted shellfish aioli and salsa piccante ($28)

My entree of New Zealand scampi covered in a macadamia and herb crust was presented in their half shell and I was very curious what happened to the last half of the 2 scampis that were present on my plate. The crust contrasted with the soft and tender scampi meat by adding a nice crunchy texture along with aromatic herby and nutty flavours. I was also tempted to try and eat the shell whole but I have a feeling it was not intended to be eaten this way.

Spaghetti of hand picked alaskan king crab meat, garlic, chilli, white wine and grape tomato ($28)

Another entree that we tried was the spaghetti which has alaskan king crab meat (who can say no to alaskan king crab?!). The rich flavours of each component of the dish all complimented each other and worked very nicely with the natural sweetness of the king crab. The spaghetti also served a good base for the meat and sauce to be served on as it added nice pops of bite.

Joselito Iberico Jamon De Bellota – world renowned, entirely acorn fed black pig, three years naturally cured ($29)

A beautiful, rich flavour comes with each bite of the jamon iberico and it is clear why that it is world renowned and such a prized meat in many places. The balance between melt-in-your-mouth fat and meat creates a melody in your mouth as you roll it around with your tongue and chew to release all those flavours. This is definitely moreish and I could easily polish off a leg by myself I imagine heh.

Wagyu rib-eye roasted on the bone, field mushroom, roasted bone marrow, garlic, parsley and primo extra virgin olive oil export quality kobe cuisine from qld, marble score 5+ (suitable for 2) market price

Hallelujah! When our main was presented I think everybody just watched in awe and grinned stupidly at how awesome the aroma of the charcoaled beef was. Thick slices of heavenly beef was presented in all its’ glory and it was hard enough for me to take photos before digging in. Each bite melts in the mouth gloriously but also still retains a good bite in the meat so you can spend time chewing and enjoying the flavour for longer. A nice chunk of fat on the end of each slice also adds extra bit of richness and flavour to each bite. We also end up picking up the bone and picking that clean as well. Mmmm tasty charcoaly bits are the best.

Then there is the bone marrow! So thick and rich the marrow is definitely a highlight of the meal. However any more than one would be hard to handle as it is so rich.

béarnaise – salsa verde – roasted chilli

Yayyy dessert!!

Although we are quite stuffed from the meaty goodness there is always a separated stomach for desserts so 2 were ordered to share.

Caramelised banana, fig and passionfruit pavlova, raspberry jelly and baby mint ($16)

Manta

6 Cowper Wharf Road, Woolloomooloo

Ph: (02) 9332 3822

Head Chef: Daniel Hughes

http://www.mantarestaurant.com.au/

FFichiban

I had been wanting to try Efendy for a long while now and mainly for one reason. Lamb Fries… Ever since I saw the previous blogs about those sausage-resembling morsels I had wanted to tick them off my list of to-try foods. I was able to cross of ‘cricket’ off the list thanks to Phuoc recently (Hi Phuoc!) and thought I could continue with this momentum by feasting on some “gentlemen bits”… Here Comes the Food

Turkish Delight – Bombay Sapphire, Frangelico, rose syrup, lemon zest, vanilla mini delight

Unfortunately when I asked the waiter about the lamb fries since I couldn’t see them on the menu, he just shook his head and said they didn’t have any. This left me a sad panda and decided to drown my sorrows with cocktails! This cocktail was super sweet and was a bit of a funky combination of flavours but I enjoyed eating the turkish delight hee hee.

Vishnepolitan – Sour cherry and cinnamon infused vodka, Cointreau, sour cherry juice

I enjoyed this one a bit more, bit of sweet and bit of sour to balance it out. Also love anything with cinnamon mmmmmm

Turkish bread all warm and tasty and dipped in olive oil and some herbs

Patlican – Roasted eggplant, capsicum and pomegranate salad

Starting off the meze selection we have this tasty and invigorating salad. I was surprised at how well this combination worked together… and it is a salad! The softer textures of the  eggplant and capsicum is contrasted by the little popping pomegranate seeds which adds a tantalizing sourness to each bite. The natural sweetness of the capsicum really shone through in this dish.

Pacanga Boregi – Pastirma and kashar cheese borek

Chheeessssssseee. I am sure pretty much everyone knows I have an unhealthy (or too healthy?) obsession with cheese and all cheese related products. This was clearly the best meze of them for me as the crunchy pastry revealed gooey melted cheese and bits of meat. The flavours work beautifully together while each bite sends me to a cheese and meat heaven.

Arnavut Cigeri – Spice fried lamb’s liver with red onion and sumac salad

Small delicate cubes of fried lamb’s liver spiced to a wonderful flavour. The flavour was not as metallic as I had expected as I had experienced with other liver dishes but was pretty clean and tasty. The red onion matched the meat perfectly.

Kadayifli Karides – Shredded pastry wrapped king prawns, avocado tahini dip

Final meze of the night was a juicy fat king prawn wrapped in deep fried pastry. The crunch that gives way to a tender and juicy prawn creates a textural symphony. The avocado tahini dip also adds a creamy dimension to the prawns which is welcomed with an open mouth.

Efes Dark

A small drink break jsut before the mains *insert smooth jazzy waiting music*

Kuzu Tandir – 7 hour slow roasted Bultarra Saltbush lamb shoulder, pastirma, aromatic baldo rice, current and pine nuts pilaf, marinated beetroot yogurt

Absolutely amazing from the first bite. The lamb was ever so tender and soft. It was very flavoursome without being fatty and the marinated beetroot yogurt that accompanied it was pure awesomesauce. The rice combination also added wonderfully to this dish but that lamb has seriously been cooked to perfection. I will definitely be coming back for this dish!

Uskumru Dolmasi (available until sold) – Pan-fried, deboned whole blue mackerel stuffed with aromatic ich pilav over tomato, mint and red onion salad

Our waiter explains this is the restaurants’ signature dish and with 1.5 hours preparation behind it, it sounded very promising. He also explained that the fish is massaged before cooking! That is wagyu territory so I had to try! The fish meat is nice and flakey and is complimented by the delicious stuffing inside.

Incir Ceviz ($12) – Warm fig and walnut pudding, butterscotch sauce, marash ice cream

I was pretty full at this stage but a quick peruse through the dessert menu left me craving something sweet. The butterscotch sauce caught my eye and it was ordered to share. The pudding was warm and soaked up the sauce nicely however I fear that it may had beena  microwave job. The flavours were nice and the ice cream added that lovely hot and cold contrast.

It was a very memorable meal and we were well and truly stuffed like the mackerel when we left. It was an enjoyable experience and I definitely want to come back for more! Hopefully they will have the lamb fries ready next time too!

Efendy

79 Elliott Street

Balmain, 2041

Ph: (02) 9810 5466

FFichiban

Right across from the police station stood the dark and alluring doorway to a very very cozy restaurant. The dimly lit restaurant of Buzo had been on my to try list ever since early this year and finally I get to try those sticky and sweet ribs that I had read over and over about. The atmosphere was abuzz with life as we entered and went up the cozy staircase and got prime seatage right next to the lavatories. But the friendly staff and food made me oblivious to the constant barrage of inebriated people bumbling past us. I was in the zone… the food zone… but firstly, Here Comes the Food

When in Rome…

Starting off the night with a Italian blonde lager to get me into the Italian mood. It was quite light and very refreshing with a clean and crisp taste and finish. The drinks were definitely flowing that night and the place can get a bit noisy due to the size but, hey, it wouldn’t feel like an Italian restaurant without lively conversation.

Pollo Fritto – Deep fried chicken wings, garlic, chilli, fennel pollen and aged balsamico ($19.50)

With a crisp and crunchy skin and juicy and tender meat, each bite was packed with flavour especially when matched with the rich aged balsamico. The right combination of spices and herbs made these simply delicious and finger licking food. My cousin attacked this with gusto, anything fried and he is there.

Snail, garlic, parsley and white wine crostini ($20)

I have had snail a quite a few times and they have all been pretty similar in the past, just pure buttery garlic flavouring with a chewy and firm texture. These snails were also wonderfully butter and garlicy and matched with the crostini to soak up even more of that butter goodness as well as give it a nice crunch with each bite of the crust or soft bread.

Pan fried Queensland scallops, celeriac, parsley, capers and lemon ($20)

Scallops good to a soft and tender perfection with slight caramelization on both sides kept us all happy. I am not a big fan of capers but they all the components of this dish worked well together.

Prosciutto crudo and burrata ($20)

However tempting all the other entrees sounded I simply could not resist the word “burrata”. A magical cheese of mozzarella and cream, it is perfect and simply a gift from God to man. The combination of this soft, creamy and luscious cheese with salty and flavoursome prosciutto is a match made in heaven. A sprinkle of salt, pepper and good olive oil and this dish is the epitome of perfect starters. I could rave on and on about this magical and heavenly combination but we should continue on with the meal. As you can probably guessed I was already well into the food zone by now.

Vincigrassi – porcini mushroom and truffle lasagne

This creamy and cheesy lasagne was everything good about hearty Italian cuisine. The rich and bold flavours with delicate sheets of lasagne and soft mushrooms. I can see how some people may not be able to handle all of it as it can give you that overdose feeling that you get from too much creamy and rich foods. As per usual I coudl always go with more cheese but they were already quite generous as you can see for yourself.

Rosticciana – sticky beef ribs, vin cotto, agro dolce and lemon ($32)

Oh mai gawd! All the hype in my head was finally justified as I sunk my teeth into one juicy bite one after the other. These ribs were sweet and sticky and fell of the bone with the slightest nudge of the fork. The sauce was rice and oh so very good. Dip the meat in the sauce and feel myself go into a complete state of bliss. I could eat many and many orders of this for unfortunately this dish was a bit smaller than I had hoped. However the melt-in-your-mouth awesomeness definitely proves the quality over quantity saying.

Side dish of delicious crispy and fluff potatoes

Warm baked chocolate, almonds and vanilla gelato ($16)

As if you could finish the night off any better warm baked chocolate dessert was presented before us. The chocolate was quite dark, just the way I like it, so it is not overly sweet and matched wonderfully with the creamy gelato. The smooth and gooey chocolate was gone scarily quickly.

Torta di verona – marscarpone, pandoro blueberry and almond trifle ($16.50)

Another dessert was ordered with a more fruity note to contrast against the chocolate in case it was too rich an sweet (which it was not). I actually enjoyed this trifle more so than the baked chocolate. The different layers and texture of flavour combined wonderfully in the mouth to create a flavour explosion. Bits of crunch and dollops of smooth, silky goodness ended off this night perfectly.

Buzo was an impeccable dining experience and I definitely have to venture back for more. It is on the pricier side considering their portions sizes but the quality of their food is definitely worth it.

Buzo

3 Jersey Rd

Woollahra, 2025

Ph: (02) 9328 1600

FFichiban

Disclaimer: Here Comes the Food Boozeday Toozeday posts are intended for responsible adults of the legal drinking age. If you are under the legal drinking age please cover your eyes and scroll down until all the ‘bad stuff’ has gone from your screen. We DO NOT smile upon underage drinking, drinking and driving and alcohol abuse unlike our mascot (but he smiles at anything -__-). Please drink in moderation and with caution and most importantly, enjoy ^^!

Coffee and beer? Stimulant and depressant? It is one of those pair of opposites that work so well together. A collaboration between Matilda Bay and Toby’s Estate has given birth to coffee infused dark ale Longshot. I am very grateful that this collaboration happened as the coffee/beer lovechild is a wonderful marriage of flavours. Here Comes the Booze

Scott Vincent

Head brewer of Matilda Bay and beer guru, Scott Vincent, lead us through past range of Matilda Bay beers and expertly talked us through the thought processes and inspirations for each of the beers. After comparing stories regarding roasting malts with Toby Smith, they decided to give coffee and beer combination a go. “Our seasonal releases give us an opportunity to really explore some new flavours and up the ante when it comes to challenging our devout Matilda Bay drinkers. It’s also a chance to experiment and stretch the boundaries on what can make a great beer.”

Toby Smith

Coffee drinkers are bound to know gourmet coffee roaster Toby Smith or at least know of coffee roasting business Toby’s Estate. Smith and Vincent worked tested out with some of the best coffee beans to figure out which one worked best in a beer. Finally settling on highly aromatic Ethiopian blend, Yirgacheffe, as it cooled well and acted like a ‘hop’ in some senses. The whole coffee infused beer is based on the ice coffee concept. “I’d always heard that coffee and beer made a great combination but I never imagined that one day I’d actually get the chance to team up with one of Australia’s best boutique breweries to create a beer using my own coffe beans. I always thought it was too much of a Longshot…”

Although the night was mainly dedicated to Longshot, we were also lucky enough to try some of their previous ranges along with matching foods. I was a bit surprised that Beez Neez did not make an appearance but it an educational experience none-the-less.

Big Helga matched with crisp fried kataifi prawns, aioli and finger limes

Crunchy on the outside and soft sweet prawn meat inside, along with the creamy aioli this matched the smoothness of Big Helga.

Bohemian Pilsner matched with dukkah spiced lamb skewer with minted yogurt

Tender chunks of lamb topped with refreshing yogurt complimented the smooth and crisp flavour of the Bohemian Pilsner.

Fat Yak matched with proscuitto and fiore di latte with Sicilian caper salsa

Fat Yak is the no. 1 craft beer in the country and so the beer shines by itself. However the sweetness of the beer contrasts nicely witht he saltiness of proscuitto and capers. I also love the textural crunch of the crispbread.

Alpha Pale Ale matched with spiced meatballs with homemade salsa

The big brother of Fat Yak so another fruity beer but with a sharper bitterness that lasts very briefly. It matches beautifully with spicy foods and in this case of spicy meatballs it worked a charm and a half.

Longshot poured a beautifully creamy mocha head

Longshot matched with baked dark chocolate fondant

This was a match made in heaven. The smooth and creamy coffee infused beer just complimented the chocolate in more ways than I can describe. The initial sweetness from the malts (4 different types) are then overtaken by the bitterness of the coffee aspect. She breathes a beautiful coffee aroma and seriously works as a dessert beer. Her dark sensuous body entices the taste buds with each sip, always with the sweetness then the slight bitterness.

It may had also been because the chocolate fondant was soooo very good.

Matilda Bay has a very impressive line-up and I really hope they keep coming up with these impressive beers. Craft beers are definitely the way to go and considering that they only make up 1% of the Australian market they are really going to take off.

Here Comes the Food attended this event thanks to Charmaine, Matilda Bay and Toby’s Estate

FFichiban

Disclaimer: Here Comes the Food Boozeday Toozeday posts are intended for responsible adults of the legal drinking age. If you are under the legal drinking age please cover your eyes and scroll down until all the ‘bad stuff’ has gone from your screen. We DO NOT smile upon underage drinking, drinking and driving and alcohol abuse unlike our mascot (but he smiles at anything -__-). Please drink in moderation and with caution and most importantly, enjoy ^^!

First off, I must say, I am against canned beer with a passion. The whole concept of wasting precious beer by canning it up where it gains a undesirable metallic after taste. Give me freshly drawn beer on tap or keg or bottle and I’m a happy man (The only exception for me is Guinness with their cool widget). However for this BT I had to go with canned beer and it was surprisingly worth it. Here Comes the Booze

I felt like the cheapest drunk buying just one can of beer…

Carlton Draught… pulled by horses… fermented in big metal things… made from beer. I always think of their memorable ads such as this and this. Although this is not one best beers ever it is a decent brew and much better than the other options I had in the canned beer section. I would only drink Carlton Draught when it is available on tap. She has a golden body with not much of an aroma. The taste is very mild and easy to drink with a slight hint of bitters near the end. Can be very refreshing on hot summer days otherwise it is a bit of an average beer.

However something special was planned for this particular can of beer… preparation complete

It was a coincidence that Billy posted this recipe and the next night my mother said she had free range chicken she wanted to roast. I jumped on this opportunity to try and replicate the sexy and delicious chicken that Billy roasted up.

“I would have to say… World Peace!”

Mine turned out to a model in a previous life striking a pose even with something as large as a can being stuffed where the sun-don’t-shine. I actually considered using a bottle for this but then in hindsight it would had been too tall and skinny to give it that nice snug fit. I have to say, giving the chicken an enema was quite an experience and I suggest others to give it a go.

Lucky my oven was tall enough for this haha

Beer Butt Roast Chicken

(from A Table For Two)

RECIPE CLICK HERE

Laziness ftw

Check out the tasty tasty breast

This roast chicken turned out pretty much perfect! Beautifully browned and golden with crispy skin and very (very!) tender and juicy meat. Even the breast meat was nice and juicy with the slightly hint of beer flavour to it which made it even better. We only decided on roast vegetables at the last second and only had some pumpkins but they turned out beautiful with a nice brown crust and soft and smooth insides.

Also check out the voluptuous thighs and ass

As I mentioned before, I am a thigh man and I snatched up one of these juicy thighs which were packed full of flavour with each bite. I thought the bottom half of the chicken would not get such a nice and crispy skin without the top being burnt but it turned out very nicely. A very simple recipe that yields in an exceptional roast chook.

FFichiban

Disclaimer: Here Comes the Food Boozeday Toozeday posts are intended for responsible adults of the legal drinking age. If you are under the legal drinking age (lol at Ninja in a skirt) please cover your eyes and scroll down until all the ‘bad stuff’ has gone from your screen. We DO NOT smile upon underage drinking, drinking and driving and alcohol abuse unlike our mascot (but he smiles at anything -__-). Please drink in moderation and with caution and most importantly, enjoy ^^!

Gunter: He stole it und now instead of Deutschland’s greatest beer we merely have fourth best behind Steinemarzen, Rottenburger, und… und…
Otto: Und Beck’s?
Gunter: Und Beck’s? Ja und Beck’s!

(quote from Beerfest)

This may have been one of those typical ridiculous low-brow American movies but it was about beer so I immediately enjoyed all the cheesy and corny jokes. Including this quote with good old Beck’s, which has been one of my go-to beers when I am browsing the walk-in fridge and see nothing new or special I want to try. A case of this and a good tasty time is ensured. Here Comes the Booze

In reality, Beck’s is actually the 5th best selling brewery in Germany (according to Wiki) which is pretty impressive considering all the great beers that come out of that magical place. It pours a clear beautiful golden yellow with a nice and neat white head. There is a good, decent amount of carbonation to this brew. The beer is crisp and clean with a slight bitter aftertaste but otherwise quite light and easy to drink. Perfect to relax and chill with especially with its slightly sweet aroma.

Also brewed in Australia but I try and get the imported one if I can

Beck’s still follows the Reinheitsgebot, German Beer Purity Law, which states that there can only be water, barley and hops used to brew beer

As with all German beers, they should be hearty and clean so they can match all the robust and porky pork foods. And thanks to Chocolatesuze I had craved some pulled pork, but the thought of waiting 6-8 hours makes me go FTS. Fortunately Chef Lex had a great cheat pulled pork method!

Pulled pork? photo taken from HERE

Lex’s 3 hour Pulled Pork

1x Smoked pork hock (or in my case 2kgs worth)

4x soft, sweet buns (and get some bread while your at it I kid I kid the buns will do fine)

100ml white vinegar

1/8th shredded white cabbage

Put the pork in a saucepan and submerge completely with water. Add vinegar and boil for 3 hours. How easy is that! The hardest, of course, is the waiting…

I actually recommend not covering as it tends to boil over, so I just kept topping it up with water as it boiled down.

MMmmmm pot of mmeeattt

Shred the meat up off the bone (be careful its hot!) probably a bit finer than I had but not too fine. Mix in the homemade BBQ if you did from Lex’s site otherwise just BBQ up the bun like I did.

Assemblage and ENJOY!!

These pulled pork buns were pure genius, and only taking 3 hours they are much faster than the other methods. They were soft, tender and juicy and with that hint of smokiness that just makes it extra tasty. The cabbage was refreshing and crisp and matches the pork bun perfectly. Add a bottle or two of Beck’s and it is a guaranteed good times ^^!

FFichiban

All… You.. Can… Eat… RIBS! One of the sweetest combination of words in the English language. We have already came across this once before but this time it was at the humble little Cafe Ish on Campbell St; unlike the silly people who went to Albion St hee hee I pity those fools. The all you can eat ribs has only recently come onto the menu and it is only for Wednesday night. Considering it is only 35 dora per person it is a very good deal that Lex, Ninja, Steph, Leona, Sheryl, Karen, Suzey and myself  had to try!

It was quite obvious that Josh, the owner, was a sake and beer fanatic and after a friendly chat he introduces us to a special drink which he only had 3 bottles left.

Mad Brewers Orchard Ale

Probably one of the best descriptions of a drink I have ever heard, “It is like if beer and cider got together and had sex”. It sure was a very smooth and easy to drink leaning towards the cider side more so than the beer.

Pre-rib drink always seems a bit sweeter than normal… or it could be because of this cider ale

Cheerss by some of the ladies

Shortly after the drinks, bowls and bowls were brought out in quick succession. The sight that presented before us was pure and utter meat heaven. I kept glancing from bowl to bowl trying to gauge them but you have to taste them for yourself before it actually hits you. Here Comes the Food

Blue gum smoked beef ribs marinated in sake, soy, mirin and ginger finished with coriander, fresh chili, shallots, sesame and black vinegar

Of all the places I had beef ribs, and quite a many places it was, I always thought Meat & Wine Co. had the best beef ribs… until now. These ribs were just melt-in-your-mouth fall-apart fantastic. There was a perfect balance between the sweetness of the mirin and saltiness of the soy while all the other ingredients contributed their little nuances to complete the flavour. The proportion of fat to meat was also wonderful with tender and juicy chunks of meat ribboned with flavoursome fat.

They so good I need a second look mmmm

Blue gum smoked pork ribs marinated in sake, soy, mirin and ginger finished with coriander, fresh chili, shallots, sesame and black vinegar

The other half of the bowls were filled with pork ribs but with the same finger-licking sauce. I did enjoy the beef ribs more but the pork ribs were also a force to be reckoned with. I found them a bit sweeter than the beef ribs possibly from the natural sweet nature of pork. Tearing the meat off the bone adds to the whole rib eating experience and brings out the inner caveman from me.

So very very very hungry right now…

We also ordered some sides to balance out all the meaty goodness.

Fries with wasabi mayo ($6)

These fries were fried to a golden crisp and with the wasabi mayo they were very moreish. Also even when you are full of ribs I always find space for chips and can keep munching on these.

Cabbage with wattleseed miso(?) mayonnaise ($5)

Cabbage? CABBage? Yeah I know, I also scoffed at the idea of cabbage at first but later on they were a savour. I nibbled away in shame at these wonderful crisp and refreshing leaves with the beautiful and creamy sauce. I think these are necessary to balance out the ribs and can help you eat more ribs.

Otoko Yama

I have tried many sakes but I am still no where as knowledged as Josh in this field. He recommends the Otoko Yama (Man mountain) which is light and sweet on the tongue. A very pleasant drop and those wooden sake cups were just too cute!

Piggy Graveyard

After we were all ribbed out we could barely eat another bite, until we heard their dessert menu. A quick response of “2 of each, kthx” settled that easily.

Wattleseed creme brulee with azuki beans

When the Ninja’s spoon broke the caramelized sugar layer and a delightful crack was heard and observed we all cracked a smile (sorry, it’s late!). The custard underneath was silky smooth and went beautifully with the sugary layer and the azuki beans.

Lemon Delicious

The name says it all! Fluffy and citrusy, it was like eating a lemon cloud and the ice cream created a hot and cold contrast that everybody seemed to enjoy. The only gripe was that there could had been a bit more ice cream but that could have been because we were sharing one among 4 people heh.

Chocolate cake with wattleseed ice cream and sour plum jam

Warm and fluffy chocolate cake with ice cream and a touch of the jam was an unbeatable combination.

Cafe Ish has won the title for best beef ribs for me and I will definitely be back for the ribs and to try their normal dinner menu (but those riibbs ommggg still craving them). An awesome night was had with superb food, drink and company!

Note: Please keep in mind that so not to waste food do not over order the ribs on all you can eat rib Weds ($50 per uneaten kg) and if you are taking photos it is courtesy to ask staff beforehand.

Cafe Ish

82 Campbell Street

Surry Hills

Open Wednesday – Saturday for Dinner

Open 7 days during the day for your coffee fix and other dishes

FFichiban

Disclaimer: Here Comes the Food Boozeday Toozeday posts are intended for responsible adults of the legal drinking age. If you are under the legal drinking age (Drinking kills; Ninja-robot-dancing skills) please cover your eyes and scroll down until all the ‘bad stuff’ has gone from your screen. We DO NOT smile upon underage drinking, drinking and driving and alcohol abuse unlike our mascot (but he smiles at anything -__-). Please drink in moderation and with caution and most importantly, enjoy ^^!

For those who don’t know already, I love everything Japanese (well almost everything) and I shout it loud and proud. I am a Japanese-wannabe. From their cuisine to their anime and manga and their extreme fashion trends to all their weird and wonderful inventions (Chindoogu). I think you guys will agree with me that whoever came up with butterstick is a genius! Then there is their world of electronics and technology… say hai to R2-D2s alcoholic twin – the Asahi BEER ROBOT! A robot that stores and serves your a cool and refreshing beverage on demand, I want one! Hee hee but this brings us to good old Asahi Super Dry. Here Comes the Booze

May not be as fancy as a beer robot but a 6-pack does look very enticing as well ^^!

Asahi has been a long time good friend who I visit every now and then. Although it probably is not the most exciting of beers it is very refreshing and smooth, easy to drink with just the right amount of bitterness. There is not much of an aroma but just the hints of malt and pours out a golden yellow colour. There is moderate carbonation with a good frothy white head.

They always advertise it as Superdry which makes me think of all the Japanese superheroes hee hee. It does pretty much sum up this beer quite well though. Ends off with a light hint of sweetness then a long and refreshing dry taste which is perfect for a hot day and just in need of cooling down. Although there is not much flavour, it is the type of beer that you can just sit and relax with in my opinion.

Pouring by hand seems so mundane now…

For the matching recipe I had to take a page or two from my favourite Japanese foodblogger, except he is always busy working, you all know him and you all love him.

Yas the insatiable

Potato Mochi

(from hungry.digital.elf)

4 medium sized potatoes

3 tbsp potato starch

Mitarashi Sauce:

4 tbsp sugar

2tbsp Mirin

2tbsp soy sauce

Boil or steam the potatoes until soft and then mash it up as desired. Add in the potato starch and mix well, this should make the mixture easier to handle and shape. Shape into a log and wrap in cling wrap, then fridge for at least half an hour. Once ready slice to your liking and then pan fry until brown. (I then added cheese and then grilled it until cheese melty mmm).

To make the Mitarashi Sauce, heat up the sugar and Mirin until sugar turns a light golden brown. Add the soy sauce and then thicken.

These make the perfect snack for anytime and much healthier than chips as they are not deep fried hee hee. These gorgeous slices of potato were crisp on the outside and soft and fluffy on the inside with cheese and the sauce (although I think my sauce was a bit different to Yas‘). If I had to change anything was maybe season the potato otherwise it might be a bit bland if there wasn’t enough sauce, or maybe mix it up a bit with a bit of butter or cheese. My sauce ended up a bit too much of a caramel as I must have gotten the measurements a bit wrong haha. It was still very tasty, sweet and sticky caramel on soft pillows of potato.

Easy Teriyaki Chicken Wings

(from hungry.digital.elf)

Click here for recipe haha I’m so lazy…

Mine may not have turned out as aesthetically pleasing but they were sure delicious! The sweetness of the caramelized Coke (not cock) penetrated (I had to do it… haha) the meat to give it a wonderful flavour. I think the carbonation tenderized the chicken wings beautifully and they ended up very tender and fall-off-the bone. I also decided to add some lime to give it some sourness contrast against the sweetness. These were a very easy and tasty recipe so perfect for when you need to whip up something for dinner. Together, the potato mochi and chicken wings served to be a brilliant feast and with Asahi… かんぱい (KAMPAI)!

FFichiban