Hey guyyss! Sorry for the tardiness in posting but I have been frantic panicking over interviews and so neglected posting. Oh, also Pupu and I went to Hunter Valley a little while ago so we came back bearing a couple of tasty wines. However, the most memorable part of the trip for me was actually Cafe Enzo. I had heard many stories about their scones so I had to try them for myself but I didn’t expect their food to be so much awesome as well! Here Comes the Food

150gm cape grim scotch fillet on turkish bread with ice berg lettuce, house pickled beetroot and house pickled cucumber, fresh tomato and onion jam ($26.50)

I was in the mood for a nice steaky injection and this steak sandwich hit the spot perfectly. The marriage of the sweet onion jam and the crispy turkish bread and tender steak was a match made in heaven. The steak was grilled with experience and done to a nice medium rare. Although it was a bit messy to eat, the juicy steak and the crisp, fresh vegetables made me very full and content. The portions here are very generous I must say.

homemade linguini with tiger prawns, fresh chilli, baby tomatoes and Spanish sausage finished with shaved parmesan ($29.50)

Pupu went with the linguini (minus the chilli) and was slightly shocked at the size of the portion that was presented in front of her. But just look at that awesome covering of shaved parmesan and juicy tiger prawns and slices of Spanish sausage. All tossed together with a beautiful creamy sauce and perfectly cooked linguini.

crispy new potatoes with parmesan cheese and sour cream ($14.00)

We also decided to share the crispy new potato sides and thank God we did! These are some of the best if not THE best fried potatoes I have had. The potatoes were all scored to give it extra surface area for crispy bits of awesomeness to form when they were being deep fried. So fluffy and light on the inside but each bite resulted in a devilish crunch of  goodness. As if these were the most perfectly fried potatoes already, they sprinkled cheese on top and matched with a nice dose of sour cream.

It was also a very generous bowl so we ended up taking what we couldn’t finish home!

Enzo scones ($15)

I was a bit disappointed when I couldn’t spy the scones on the menu but when I asked the waitress, they replied they did have scones. So I guess they on some sort of secret menu? The moment of truth and I have to admit these scones are up there. They were nice and warm, fluffy and soft on the inside but with a bit more body and firmness on the more baked exterior which gave it a nice textural contrast. The cream was gorgeous and the jam was tantalizing sweet and made these scones the perfect way to finish a wonderful meal.

I was really really impressed by Cafe Enzo and although it was on the pricier side it was well definitely worth the visits (We came here for breakfast the next day before we left and got their eggs benedict which were AWESOME! Perfectly cooked eggs and the beautiful creamy Hollandaise sauce mmm). I can still taste those crispy new potatoes and highly recommend to anyone visiting the Hunter valley!

Mmmmm deep fried potato goodness…

Cafe Enzo @ Peppers Creek

Cnr Broke & Ekerts Rd

Pokolbin, 2320

Ph: (02) 4998 7233

FFichiban

Restaurant Arras is one of those places that you read about from many sources which causes a hype that nags and pesters me until I finally satisfy it. I jumped at the first opportunity for an excuse to a night of fine dining and booked a spot. I was extremely excited especially about the bread that I had read and could not wait to see what Adam Humphrey and Lovaine Allen, both have very impressive records, had to offer. Here Comes the Food

House spiced almonds and olive twists

Starting off with some complimentary nibbles, I immediately became addicted to these aromatic and wonderfully spiced almonds. The hint of cinnamon is what captivates me but the presence of other spices as well as sweetness of sugar mixed with some chilli and they become more than moreish. The olive twists have a beautiful snap to them as u bite and the subtle olive flavour. Being served nice and warm is also a nice touch.

Basket of glory

I was left mouth agape when the waitress suddenly presented a smorgasbord of awesome bread. To say I love bread is an understatement and I fell completely for this bread basket. There was a wide variation from the usual sourdoughs and wholemeals to more adventurous ones like the sushi roll. I think my favourite would be the onion sourdough and pumpkin sourdough although the sushi does deserve a honourable mention for being so unique with seaweed and even slices of ginger!

I am in my happy place ^^!

The service here is very attentive and friendly while remaining professional. The atmosphere is also very divine and perfect for an intimate dinner with someone or for small groups to share the magic. The menu did seem to be quite vague and it seemed like you had to have studied some cryptology before dining here but fortunately I had much experience with choose your own detective books when I was young. The best solution is to ask the wait staff and they will explain everything clearly.

Amuse bouche

A refreshing pea soup of silky smooth texture and rich flavour.

Seafood “Cassoulet” MKII ($29.50)

Beautifully presented array of a variety of seafoods covered in foamy broth of the sea. Each bite was met with a nod and facial expression of approval from my brother.

Pear glazed duck, risotto and berries ($29.50)

I wouldn’t normally go for the duck option but this entrée surprised me and made me question my position on duck. I normally find duck too greasy and fatty but they have transformed it into something that packs an awesome flavour without the greasy or fatty feeling. The beautiful tender slivers of duck with a delectable sweetness from the pear glaze and mixed with a variety of what seems to be random components all work well together. The popcorn add a bit of saltiness and texture while the bits of liver give it a richer and creamier feel while the dots of gel pack an even more intense berry flavour. Brilliant combination and beautiful presentation yet again.

Beef, Dripping, Nasturtium and “Aligot” ($48)

A beautiful succulent and tender piece of meat cooked to a perfected medium rare. The beef matched with the other components of the dish very nicely. The aligot was very creamy and smooth while the bedding underneath the meat was a bit saltier than expected.

Pork Belly, Whey, Head Cheese and Rice ($46)

I was already drifting off to my happy place again even before my plate of pork hit the table. The aroma and sight is a thing of beauty and would be a masterpiece that should be left alone if not for my hunger. The beautiful chunk of pork belly came with an amazing crackling while the meat was so unbelievably soft and tender. There was also a sweeter stick of crackling that echoes a resounding crunch with each bite. I was a bit confused as the menu mentioned rice but I could not identify any until I reached the thin black slices on the corners of the plate. I had initially thought they were slivers of blood sausage but upon taste it was determined to be not so. The leek and potato terrine was soft but unfortunately too salty.

Pre-dessert

Even before the dessert I was wowed again by this pre-dessert of caramelized fig with hazelnut ice cream. This was pure awesome and the crunchy praline under the ice cream topped off the dish.

The Cinematic Soufflé ($20)

This dessert met all expectations I had. The soufflé presented in all its glory had risen proudly to burst out of its pot while the caramel sauce is the icing on top. The sweet and salty contrast in flavour never gets old and they have done it to complete perfection in this dish. The ice cream is also a vital dimension of this dessert  but it is the combination of everything that gives this dessert that impact and wow factor.

Restaurant Arras is up there in price but it is really up there in quality, service and the whole restaurant experience. I have not been so impressed by such a place in a while but it is a bit of everything that makes this place it is.  An impressive selection of beers, beautiful atmosphere, attentive staff, gorgeously presented and tasty food. I cannot wait for another excuse to come back to this place.

Restaurant Arras

Ground Floor, 24 Hickson Rd

Walsh Bay, 2000

Ph: (02) 9252 6285

Owner & Chef: Adam Humphrey

Owner & Chef: Lovaine Allen

FFichiban

A few years ago, a while before the birth of this blog, I was still really into food especially “Monster Foods” or foods of epic proportions. One day I was perusing blogs and youtube and I came across something that made me gape in awe and burnt permanently onto my brain… the Chicago deep dish pizza. I tried looking for the original youtube that caught my eye but must had been removed as I cannot seem to locate it /sadface. However this awesome creation has left its’ mark on me and I had vowed one day I shall sink my teeth into a monstrous mountain of molten cheese, meat and pastry. Here Comes the Food

Who would had thunk it that one day I was ordering pizza and guess what… they were selling them!

Crust’s Chicago Deep Dish

I have had tried a Chicago Deep Dish pizza in Sydney but that had been disappointing but I had high hopes and expectations when I picked up this package. I was like a little kid again and could not wait to open it up and dig into it. The moment of truth…

Italian Sausage Chicago Deep Dish

To be honest, my first impression was a bit of a let down as it did not match the epic image of a 5-inch deep pizza filled with every single kind of cheese and tasty meat known to mankind, which was totally unfair to the pizza. After digging in though it was definitely different to normal pizzas. The pastry reminded me a bit of lebanese bread but with a delicious combination including sausage, bacon and garlic; it was much win of a pizza. Crust pizza always seem to get good flavour combinations and that is why I prefer them over others.

One problem is that do not cut up the deep dish pizzas, so you either have to attack with hands, a knife or just order one whole pizza each. Becci had also brought to our attention that Crust has entered an ongoing partnership with Prostate Cancer Foundation of Australia (PCFA) and they will be donating $1 from every Chicago Deep Dish pizza to this charity.

Baby Spinach Tick Pizza

From their healthy selection, this pizza still packed great flavour for something in the ‘healthy’ category. I couldn’t resist the mozzarella and ricotta combination and when mixed with baby spinach, walnuts, tomatoes and capsicum it was a tasty and delicious combo.

Philly Steak

In keeping with the American feel of the meal, I opted to get the Philly Steak pizza as well. I was surprised to see all the ingredients as far as I know Philly Steaks consisted of purely steak and cheese haha. The rocket provided a great crisp and contrast tot he meaty strips and once again the caramelized onions make an awesome appearance.

Peri-Peri

I cannot imagine ordering Crust without my must-order of Peri-Peri pizza. There is just something about this pizza, the flavours from the sweetness of the peri-peri sauce to the caramelized onions and shreds of tasty chicken to the cheesy bocconchini that captures me each time. I always tell myself that I will try something else, but everytime I fail to do so and order good old faithful.

Let’s take a closer look… mmmmmmm

Here Comes the Food received the Chicago Deep Dish courtesy of Becci and Crust Pizza

Crust Pizza

Check site for closest location

http://www.crust.com.au/

FFichiban

Guess whoooooooooooo!

While playing the game of ‘guess the foodblogger’ along the wharf of Woolloomooloo we also got to enjoy the beautiful view of the water and boats as we thought hard about who this could be. Walking along the wooden boards and listening to the soothing water sounds contrasted with the hustle and bustle of restaurants receiving their first few customers, we finally reach our destination of Kingsleys Steak & Crabhouse. We were greeted by the lovely Sarah who got us seated and immediately started us off with pre-dinner drinks. Here Comes the Food

The menu got us all excited and whispering “omg I am sooo gonna get….” to each other

In my case, and some others it was a definite burrata!

A nice cozy table where I was joined with fellow foodbloggers: Ninja, Betty, Simon, Rita, Simon, Phuoc, Jacq, Monica, Jen, John, Karen and Suze.

I thought about getting a cocktail but when I saw the impressive beer list, I was swayed to ordering one a more appropriate beverage to begin with.

Tim Muschamp – general manager of Kingsleys

A knowledged man and you can tell he really cares for this place. He keeps us entertained and fills us in about the all the background and important aspects of the food.

White Rabbit

A nice dark ale that has a crisp and refreshing flavour. It has nice rich finish and an accompanying bitterness which would work very nicely in the heat to help cool you down.

Lars Svensson – executive chef

A quick introduction from the chef about the wonderfully fresh food we are about to indulge in.

Little Creatures Oatmeal Stout

Staying in the Little Creatures family, we were recommended this beer by Michael the sommelier. A surprising beer that was smooth and very easy to drink. It has a nice creamy note to it from the oatmeal but it also has a toasty tone from the chocolate malt. It also has a subtle coffee aftertone after warming up a bit. Overall a very nice and smooth beer.

Warm and crusty bread with a generous slab of butter

Burrata mozzarella salad, heirloom tomato and basil

I could not resist the burrata and was giddy with excitement as it was being brought to the table. A drizzle of balsamic vinegar ties all components of this dish together and make it an unbeatable combination. After hearing that these were all hand-tied by a ‘little man in Townsville’ probably just upped the ante for this dish. The creamy, rich cheese bursts with flavour and the slight acidity of the tomatoes match it perfectly while the fresh basil flavour tops it off. This is a highly recommended dish and it is obvious why.

Steak Tartare with truffle aioli and sourdough crostini

The tartare also sounded very good and considering it was a steakhouse it was only natural that they would do it well. The creamy truffle aioli added a richness to the steak while the crostini gave it a wonderful textural crunch and carb hit. The quail egg was still nice and running which added even more richness to the dish, however it was not overly rich and was balanced with sour and mild spicy notes.

Baby Octopus with chilli, salt and pepper

Unfortunately did not get to try this dish but judging from the reactions of others, it was a treat as well.

Alaskan King Crab Legs

I could see many peoples’ eyes light up when the plates of crabby legs were placed down. All of the meat of Alaskan King Crab exists in the legs and therefore the body is usually not presented but considering how meaty and easy it is to eat these legs, we were not phased at all. What is more surprising is hearing that there is only 10 days per year that they are allowed to hunt these crabs and then they are snap frozen. They tasted so fresh that it was as if they were caught earlier in the day!

Lars made another appearance to serve up the main course

Beef Wellington 400g Eye fillet, mushroom duxelle in puff pastry

A very generous portion of wonderfully cooked Beef Wellington. The crispy puff pastry encased a nice juicy and tender beef with a nice medley of mushrooms to add another dimension of flavour to the dish. I was very surprised at their generous portions and not only that it was very nicely cooked and delicious. I have not had many Beef Wellingtons before and this one really raised the standards of them for me.

Artsy shot by the Ninja – super ultra crooked angle!!

Once dessert was ready, everybody had their game face on

It is always hard choosing desserts, fortunately we are one big happy family and sharing is caring!

Creme brulee with sticky blueberry compote

The beautiful crack of the sugar layer gets to me every time. Hiding underneath is the smooth and rich custard that is transformed magically by the blueberry compote. The ratio of awesome sugary layer to custard is also very nicely balanced.

Toffee cheesecake with praline ice cream

A big slab of toffee cheesecake greeted us and it literally screamed ‘eat meee’. The creamy cheesecake was very indulgent and pretty much melted in the mouth with a beautiful short base and the matching praline ice cream completes this dessert.

Chocolate brownie and banana sundae

Beautiful chunks of soft and gooey brownie, banana and ice cream with a cherry on top! Then a small pot of warm chocoalte to pour over, this was complete heaven. Even though the other desserts were also very awesome I was very happy that I ordered the sundae.

Chocolate-covered coffee beans

Nothing finishes off the night better than loading up on sugar and caffeine mmmmmmm.

Ninjashot

A wonderful dinner comes to an end and we all can’t stop talking about the dish we enjoyed the most. The food here is matched perfectly by their scenery and atmosphere and their attentive service. Big thanks to Sarah, Tim and the Kingsleys team for inviting us for such a lovely dinner.

Here Comes the Food dined here as a guest of Kingsleys Steak & Crabhouse

Kingsleys Steak & Crabhouse

The Wharf, Cowper Wharf Road

Woolloomooloo, 2011

Ph: 1300 546 475

FFichiban

Come-hither look from Orphy I was getting all arvo and night… I think he was telling me something

Have you ever wondered what a party hosted by our very own C&C is like? I can only give describe a small glimpse of through words but imagine something similar to this and but with more hot half-nekkid guys, more funky old skool dancing and food… LOTS and LOTS more food! Here Comes the Food

On one fine Spring day we were invited by our gracious host Karen Orphy to enjoy a homely backyard cookout. It could not have been better weather as if God was smiling down on us and going,” Yes eat, eat and be merry!”  and that we surely did, for many hours.

Billy really wowed us with his artistic skills

My fellow road trippers to the ‘burbs included Billy, Helen, Howard, Lex, Linda, Minh, Phuoc, Shez, Simon, Suze and Yas. Knowing it was the usual group, we should had been mentally and physically prepared for th eating-marathon ahead but we all get a shock and just how awesome and massive all the food is.

Adding a face to anything just makes it soooo cute!

Kick starting the party with Suze’s watermelon keg.. BRILLIANT

Who would had thunk it! Stick a tap in it and voila! Portable and tasty.

We then had fun filling it with moscato, watermelon juice and passionfruit soda

We also had fun coming up with other fruits to attach a tap into like pineapples, grapes etc. It was a magical cocktail and we could really taste the music, especially adding a bit of lime to kick it a bit more of a bite.

I thought these were gatecrashers til I saw their groupie shirts hee ehe

The BBQ was quite good at smoking. Oh I think there is a Simon in there somewhere!

Joining the cocktail party Karen brought out some PIMMS, lemonade and fruit

Lex starts off the feasting with a big bang of Alaskan King Crab swimming in lemon butter and dill

There was a frenzy of cameras and then a frenzy of dripping butter. Orphy took one for the team but also had a blast going round licking up all the drippings. The crab meat was sweet and oh-so juicy. Double dipped in butter and some fresh dill these set the bar high for the rest of the feastings.

Billy tending the satay like a real hawker

Sticks of chicken and beef gave off a beautiful aroma and transported us to the streets of Asia. The char of flavouring on the meat made us all drool and when they were finally ready some of us even dived in before taking photos. The beef was tender and soft and was my choice of the two but what came next was the real winner.

Homemade peanut sauce!!!!!!!!

This stuff was liquid gold. I could had eaten this by the spoonful, and I probably did, but smother the meat with a generous lathering and you would be in peanut and meat heaven. The sweet and salty combination is unbeatable and Billy did the awesomest job.

Shaun tended the bak kwa which were the perfect snack to nibble on while waiting between other dishes. These sweet pork mince jerky were done very professionally and I was not surprised when they tasted fantastic. Charring them on the BBQ to give them that extra bit of caramelization is pure bliss.

Karen also had prepped some Hokkein fried noodles which had a surprising hint of spice considering she is not that much of a chilli fiend. However I think the rest of us enjoyed that tang immensely.

Potato salad with peas and broad beans

Some say you can’t make friends with salad… but I would make friends which this salad anytime!

Kimchi kimchi kimchi

Simon brought some of the sweet marinated bulgogi and kimchi to wrap up. The soft and juicy sweet beef goes wonderfully with the crunch of the crisp lettuce and addition of kimchi can never go wrong.

fishy on the bbq

Billys tofu puffs

Soft pillowy tofus sandwiched some crunchy and fresh bean sprouts and water spinach in a sweet and spicy sauce. A brainwave occured and addition of his awesome homemade peanut sauce topped this dish off perfectly.

Rojak

A magical combination of fruits, vegetables, tofu and nuts and then smothered in a strong and rich sauce of shrimp paste. A variety of textures and flavours make this refreshing and explode awesomeness in the mouth.

Lexs Grilled Ocean Trout

Crackling was quickly stolened from the first plate but quickly replenished (but again quickly devoured) even before the photos were taken. Lex did a great job to give the skin a beautiful crackle while the flesh was moist and tender.

Shezs Otak Otak

This stuff was mind blasting! The flavour of fishy cakey while the smooth consistency of chawamushi. I was disappointed when I was informed the first one was consumed while I was busy inside! (sneaky sneaky people!) but I was lucky enough to polish off the rest of the second one.

Shezs cute kaya kuih

We were stuffed to the brim so we moved onto filling our dessert stomach. Starting with the gooey and sticky kaya kuih with aromatic coconut flavour sticky rice and pandan topping. I could not help going back for more and more hee hee.

Phuocs Greek shortbread cookies

Bite sized crumbly goodies sprinkled in a generous dosage of icing sugar. These packed a wonderful orange zesty flavour with the almond base. Best of all was you could pop one in your mouth and have your hands free to grab more.

Sunbeam!… Ok, how many of you just broke out into song ?

Helen and Minh set up a DIY ice kachang area. It was fun to mix and match our own ingredients and smothering in either rosewater syrup or palm sugar syrup. Go team palm sugar by the way! I must had been too busy combining and eating to take a finished photo haha.

After the desserts, the stars of the BBQ were taken out for viewing

If you think we could not eat more… you were mistaken! Some steaks were brought out for a good cooking, however, I must admit most of them went back to the fridge.

Linda and Howard rocked up a bit after dessert and brought double fried chicken wings zomgggg

Best chicken wings ever

I swear these are from some magical chickens because they were just absolutely flawless. Crisp and crunchy on the outside and each bite reveals the tender and juicy meat underneath cooked to perfection.

Yas so hot he has become blurred

Yas also brought some Sweet Belem portugese tarts but unfrotunately no photos.

Finally the feasting comes to an end while we sit around the fire singing kumbaya… well not really but maybe taking shots of Phuocs Limoncello. BIIIGGG thanks to Karen, Shaun and Orphy for being such awesome hosts and everybody for making the feasting so fun and tasty!

NOTE: Thanks again to Orphy for the post-dinner show HEE HEE HEE.. ok I feel kinda gross now

FFichiban

‘Steak’ is a one of the many magical words that brings happiness to me (and I’m sure many others); other examples of such words include ‘butter’ and ‘crackling’. So when I was researching on places to eat in Gold Coast, I was instantly drawn to Moo Moo The Wine Bar + Grill because of one item in particular on its generous menu entitled “A Carnivores Dining Delight”: the signature dish of a 1 kilogram wagyu rump roast. Needless to say, I booked the restaurant as soon as I saw “1 kg”.

“Moo Moo puts the sexy back into the steak”, I couldn’t agree more. The restaurant is casual with a lively atmosphere and the interior décor cascades intermittently with different shades of red. Whilst this is a food photographer’s nightmare when all the photos turn out mainly red, this aside, it is engaging and I can appreciate how well everything seems to work: waiters are attentive but not too intrusive, everybody just seems happy to be working here and the happy vibe is contagious.

Here Comes The Food

Amuse-bouche: Honestly I can’t remember what this was except that the main component was kingfish. A clear description of the taste eludes me, but it was a bit plain save for the meaty texture of the fish. It was a nice and light way to start the meal.

An hour later (the signature has an hour waiting time, so I would recommend ordering it before you come, or just order it in person and spend an hour in meat anxiety), the first vestige of the long awaited 1kg wagyu rump appeared on our table. A trio of sauces: Moo Moo Jus, a reduction of wagyu beef broth with red wine, pepper corn sauce and wild mushroom. Moo Moo Jus won hands down with an additional serving requested after the initial serving disappeared swiftly.

Then, the star of the night arrived. A 1 kg wagyu rump cap ($95 for 2) rubbed with the Chef’s secret spice rub, sealed until smokey on the grill and oven roasted to carnivory perfection. I don’t know what was in the chef’s secret spice, but I wouldn’t have minded the chef rubbing it over everything we ordered this night – it was amazing.

The carving began and tantilising wafts of cooked meat caused my mind to implode in a confused meat spell. It was part torture and part rapture: the meat so close, yet so far from consumption.

During the sacrilegious carving of the steak, both of the sides arrived included in the $95 for two 1kg wagyu rump. A wild rocket, parmesan and pear salad arrived. Let me digress a moment from the steak and say that this is my probably my favourite salad to make/order right now, it’s so simple and refreshingly good: the sweetness of the pear coupled with the distinctive flavour of the rocket. I would however substitute parmesan with blue cheese as it adds a bit more oomph.

A bowl of chunky roasted kipfler potatoes with rosemary and garlic. At this point I thought to myself: damn this is a pretty good feast for the price we were paying and the quality of food we were getting. The potatoes had a wonderful crunch of the skin when broken into and went expectedly well with the combination of garlic and rosemary.

Then – the meat arrived. I wasn’t game enough to challenge myself to a whole 1kg serving (I don’t think there is an option to do the 1kg yourself on the menu?), I went with the next sensible option – halves. The best steak I’ve probably ever eaten. I couldn’t fault it; except for the fact about 100 grams close to finishing I got the dreaded meat-headache and it became a goal to finish the plate, rather than savouring each and every bite.

Of course there was some other dishes around the table as the girls couldn’t see themselves sharing a 1kg steak each….and also a case of my steak partner and I couldn’t see ourselves proportioning any more than half out. Rosemary + garlic roasted field mushrooms were ordered.

David Blackmore Wagyu was also on the menu, something I buy from Vics every now and then.

A cauliflower gratin made an appearance – simply reminiscent in taste of a hybrid mac n cheese.

I’ve forgotten what this was. But I’m certain it was steak.

The end word? One of the best steak places I’ve ever eaten at and would recommend to anybody in Gold Coast or planning to visit. Note: There is a Moo Moo in Brisbane and Fiji too.

Moo Moo The Wine Bar + Grill

Broadbeach on the Park

2685 Gold Coast Highway

BROADBEACH QLD 4218

Phone: +61 7 5539 9952

Fax: +61 7 5539 9953

Website: www.moomoorestaurant.com

Fully Licensed / Bookings recommended / Group Bookings.

Disabled Facilities

Hours of Business: Lunch 7 days a week from 12noon

Dinner 7 days a week from 6pm

‘D’erek

What is there not to like about trying a new restaurant? Unless it turns out to be terrible with bad food, rude staff and smelly toilets :S but when I first saw Tomislav from the outside I knew immediately that that would not be the case with this place. The first step inside I could feel the cozy and warm atmosphere, situated to one side was the open kitchen (so we can spy whether or not they spit in our food jkjk) while the rest of the area was dotted with matching tables and chairs.

I am a bit of a sucker for very well presented food so after I saw the review at ES&T I knew I had to come here for my b’day celebration. We were very warmly greeted by an extremely friendly waiter who joked with us and made us feel right at home. First impressions sure do make an impact! After ‘ooh’ing and ‘ahh’ing over features like the awesome butter we took a gander at the menu. They did not have a great variety on their menu but I took this as a sign that they do these dishes very well so Here Comes the Food.

Mmmm sourdoughy

The awesomebutter! I was very surprised at how soft it was when I put my knife through it. It was like cutting through a fluffy cloud

Rice Crackers – sea salt and vinegar ($6)

A very novel idea for a starter and everybody (mainly me) enjoyed the interactive vinegar spritzer. The crackers were nice and crisp and the balance of saltiness from the sea salt and the sourness of the vinegar was a winning combination.

Rangers Valley Sirloin Roll (50g) – toast – wasabi crumbs ($11)

A smaller-than-bite-sized portion of very tender and delicate sirloin. The wasabi crumb and toast added nice textures but not much flavour to the sirloin.

A happy team = happy tasty food ^^!

Basmati Rice Risotto – cured scallops – chives – lemon Zest ($18)

The scallops do look a different to what we expected but the flavour of the risotto was the real deal. Cooked to a beautiful al dente and with right amount of creamy flavour so that it was not overpowering. I didn’t get to try the scallop so I don’t know how they faired but I found that basmati rice gave the risotto a different spin on the taste.

Freshly Shucked Sydney Rock Oysters -lemon ice – soy dressing ($12/22)

Poached Yellow Fin Tuna – egg linguine – Parmesan – celery cress ($19)

The beautiful slab of yellow fin tuna was presented on the  beautiful black slate like a few of their other dishes. I also really liked the roll of pasta, everything was neat and tidy and just precise. The tuna was soft and velvety in the mouth and almost melts away. I regret not stealing some of the linguine and it even looked appetizing as it was slurped up and gobbled away.

Poached Comboyne Hen’s Egg – warm potato cream – toast – Kurobouta sausage ($18)

This was easily my favourite 1st course of the night and fortunately it was the one I chose. The soft mixture was very creamy and smooth while the egg yolk burst after some stirring and created pretty yellow strands against the white of the egg white and potato cream. The toast was wonderfully crisp and matched the eggy potato perfectly in flavour as well as acting as the perfect vessel. Then there were the surprises of the little chunks of the sausage which were bursts of saltier goodness. This was a very well done dish and I would go back just for this but if there was anything I would change about it is would be to make it a bigger portion XD!

Wild River Saltwater Barramundi – cauliflower – parsley crumbs – king browns ($31)

When the barramundi appeared it was accompanied by an array of caluflower, parsley crumbs and king brown mushrooms and it did look very good with a shiny coat of oil. However when it was cut into it was still quite raw in the middle and therefore did not flake away easily. We did let the kitchen and they accommodated very helpfully with another piece of barramundi that was cooked a bit more. However the fish was nowhere near as spectacular as the steak which the rest of us ordered.

O’Connor Scotch Fillet – grilled mango – chives – bone marrow ($30)

I was instantly drawn in by the accompanying marrow in this dish and the steak, naturally. The steak was pre-cut which is not really the way I prefer it as I enjoy cutting the meat the way I like, sometimes in big chunks and sometimes nice and thin as they had here. The meat was juicy and tender and oozing beautiful flavour with each bite. Each slice brought a big grin on my mouth and then I eagarly look at the bone on the side of the plate but unfortunately was met with this…

A small smidgen of marrow I gaze longly at the one next it mine and give off a small sigh..

/gaze longingly

However, I did not let that ruin the already wonderful dish I was enjoying. It may have been small but it packed a wonderful flavour and richness that made me feel all gooey inside. Along with the main we also ordered a few sides to go with. I was informed that the chips were really good so two of them were ordered and were definitely worth it!

Crinkle cut chips ($8)

These chips were as amazing as they come, crunchy on the outside and thick and fluffy on the inside with the perfect amount of seasoning. These chips were the perfect side for the steak and marrow.

Iceberg lettuce ($7)

The iceberg lettuce on the other hand was a bit mundane. I am not too sure what it was about it that made it seem a bit disappointing as the leaves were fresh. It just tasted a bit inelegant for a place like this.

Yay sparkler!

Dark Chocolate Mousse – toasted hazelnuts – vanilla ice-cream ($14)

The ball of dark chocolate mousse explodes a brilliant chocolate and hazelnutty on the palate. It reminds me of Ferrero Rocher but a very elegant and done-up version with the simple smoothness of chocolate and hazelnut combination. The toasted hazelnuts also packed a little surprise in the form of popping candy which pop musically in our mouths while we giggle like little schoolgirls. A very impressive dessert indeed and this was only the first of 3.

Caramel Pudding – yoghurt sorbet – caramelised walnuts ($14)

I also love anything that is yogurty, and this was no exception. The rich and smooth sorbet with a slight sourness contrasts perfectly against the crunch of the sweet walnuts chunks and delicate pudding underneath. The pudding was very silky on the tongue and carried a wonderful caramel flavour.

Vanilla Cheesecake – cream cheese – blackberry sorbet ($14)

Seems to be a trend going here that all of their desserts are winners. This cheesecake had a big surprise factor and that was, you could probably guess first, the texture of the cake. It was pretty much like a foam or meringue when I first put my spoon through it. Even with its’ light and fluffy texture, it still gave off a rich flavour. To be honest I don’t really remember the blackberry in the sorbet, so might have been subtle or I am just being a goldfish.

With very tasty food (which becomes totally understandable after finding out all the impressive places and people Tomislav Martinovic has worked with), a warm cozy atmosphere and super friendly staff this place has pretty much got all the ingredients for an enjoyable meal. I can see myself coming back here many more times if not just for those desserts!

Tomislav

2/13 Kirketon Road,

Darlinghurst 2010

Ph: (02) 9356 4535

Head Chef: Tomislav Martinovic

FFichiban

As soon as I saw the pretty Winery sign studded with bright red roses I thought to myself, “Good work! I have chosen the perfect place for my manly brother heh heh heh.” With the help of the lovely Steph, we ended up at the Surry Hills restaurant of the Gazebo restaurants to celebrate my brothers birthday.

Just gotta love the lazy afternoon feeling

It was a beautiful, warm day and the whole atmosphere of the place (although has a slight yuppie feel) was perfect fro celebrating with some good food and wine! The whole place was covered in pretty and colourful flowers and other interesting ornaments of upside down birds and deers wearing ties. I didn’t get a photo of the giant chessboard outside but I thought it really added a nice touch to the place, and giant chess = much entertainment ^^!

Wooww a Grange bottle for a flower vase hee hee

To start off, a nice glass of wine was needed to set off the celebratory mood! We browsed through the menu and I immediately recognized many of the dishes from the posts I had read so without delay Here Comes the Food

Crispy squid, mint, coriander & a chilled cucumber salad ($18)

Freshly fried curls of squid accompanied by a cool cucumber salad really hits the spot. The soft squid was of a nice texture and the crispy batter contrasted beautifully with the meat. A very fresh tasting dish with the addition of the mint and coriander.

Brandied chicken liver pate, cornichons, toasts ($18)

Probably my favourite of the share plates was this crunchy toasts with brandied chicken liver pate. Smear the toast generously with the beautiful creamy pate and crunch your way to a heavenly bite. The little cornichons also provided a nice refreshing burst of pickled goodness to break the monotonousness of just pate and toast.

Spinach & ricotta stuffed mushrooms, pinenuts, pesto, basil ($18)

These were very cute little mushrooms and burst with juices when you bit into them. Then the oozy cheesey filling warms to you. Very moreish indeed, but that is probably because I love the spinach and ricotta combination so.

Kingfish ceviche, lemon, ginger spritz & crunchy edamame ($19)

The kingfish ceviche was wonderfully fresh and with a decent zing of lemon and ginger spritz, it was also another popular dish among the table. The contrast of crunchy edamame with the soft and silky slices of fish was another big plus for this dish.

Beer battered Barra, mushy peas, fries & tartare ($24)

My cousin is a fan of all things deep-fried so he couldn’t really look past the beer battered Barramundi with fries. I really loved the presentation of this dish, in a tall cone of paper and longs sticks of flaky fish. Each bite gave a delicious crunch and the choice of different sauces/dips was awesome.

Eye fillet, creamy mash, caramelized eschallot, jus ($29)

I didn’t get to try any of this as my brother dug into it with a force to be reckoned with but from his face it seemed like it was satisfying, although maybe a little small haha.

BBQ’d lamb & fetta burger, grilled eggplant, yoghurt dressing & crinkles ($21)

My lamb burger was very juicy with the sauces and juices dripping down all over my hands and face… but I did not care for it was delicious and I just kept munching into it. The combination of flavours were brilliant and I also got a little pot of chips which were beautifully crunchy on the outside and soft and fluffy on the inside.

Grape, Champagne & chicken pie, buttered spinach ($23)

We just had to try the grape pie! Little blobs of grapes dotted the pie which had a beautiful flaky pastry crust and soft and tender shreds of chicken. The champagne flavour was also present although on the subtler side. The grapes popped with hot juices as we bit into them so you had to be a bit careful but they did had a very interesting dimension to the pie.

Hee hee urinal lights on the ceiling of the little boys room

Ahhhhhh soo ppuuurrrdddyyyy ^^!

Happy B’day big brooooo – not like a b’day without the sparklers!

Apple crumble in a crunchy walnut pastry cup, ice cream ($13)

A very interesting version of apple crumble and I really enjoyed the crunchy pastry cup and crumble but I am not a big fan of raisins in dishes :S I like them by themselves but when I dish I find them a bit too sweet and overpowering.

Chocolate brownie, ice cream, fairy floss, chocky sauce ($13)

We just had to get this chocolate brownie with the fairy floss (as Steph put it) mullet! Pure decadence with each bite and love the fun and airy fairy floss. The warm and gooey brownie was very good and finished off the meal very grandly.

A very tasty meal and with everyone satisfied we waddle off, saying goodbye and cya soon to the gossiping cockatoos.

*NOTE* talking about B’days and girly stuff I just passed mine (yeahh I’m olldd nooowww ) and I got FF13 whheeeee ^^! So if I disappear for the next 100 hours or so you know where I am hee hee.

I have heard good and bad things… I’m hoping that they have not screwed it up (Damn you SquareEnix! Bring back Sqauresoft!) but to be honest I am more excited about FFversus13 ^^! Whhee Noctis ^^!

The Winery by Gazebo

285A Crown St

(through the old sandstone gates, next to Thomas Dux)

Surry hills, 2010

Ph: (02) 9331 0833

FFichiban

There are just some partnerships that are undeniably perfect for each other. For me, beef and beer are just one of those partnerships (to all the wine drinkers I say beer > wine ) and so when Craig of Mumu Grill teamed up with Dan the beer snob of Beer Snobs I knew something magical was going to happen. Two people, one with a deep passion for cooking organic and sustainable meats to perfection and other with a deep passion for drinking only perfection come together to teach us average Joes how to enjoy what we put in our mouths on a different level.

The difference between a cut of wagyu sirloin and normal sirloin, not only is the marbling quite noticeably different but so are the price tags…

We started off with the cooking part of the class where Craig began with the basics of the meat. It is important to know where and how these meat came around as important as what we feed ourselves it is also vital to know what these cows were fed. Grass-fed beef is a more time consuming and less efficient way of raising the cows for beef but there are many health advantages with a higher Omega 3 content over the grain-fed and of course the natural flavours of the grass-fed beef is more intense and of greater quality.

He then educates us that the cut of meat and which part of the cow it comes from also determines its flavour. I was surprised to find out that only 20% of the cow is used for primary cuts which includes the rump, rib eye fillet, sirloin and tenderloin. Such a low percentage of the cow consists of primal cuts that these should be treated with respect and cooked to maximize their flavours otherwise the cow would have died in vain!

After obtaining the meat, the next step is to age it. This is the process of allowing the natural enzymes in the meat to act on and break down the muscle fibres to result in a softer and more tender meat. There are two processes of aging and that is the wet aging and the dry aging. Aging (especially dry aging) requires very specific conditions so that the meat does not go bad and does result in some weight-loss, therefore it is a costly and timely process and props to Craig for doing it properly. The meat is usually at its prime at 4-6 weeks of aging.

Next came the important steps of oiling up the meat (not the pan) and giving it a good coat of seasoning. Different chefs have their own special blend to apply to their steaks but basically it is oil, sea salt to bring the intrinsic flavours of the meat out and pepper to add that extra spice into the steak. You can also make a dry rub for the meat as we did for the cut of prime rib. Now comes the cooking of the meat which means Here Comes the Food.

The students of the class then took turns in helping with the cooking!

A T-bone steak and wagyu sirloin was grilled to a beautiful rare state and then allowed to cooked through to a medium-rare in the open fire oven. I am a bit disappointed I did not get any photos of the final product as I was helping out in the kitchen but the taste of the T-bone Tagliatta and the wagyu sirloin were just divine. They were both so tender and juicy and even though the marbling of the wagyu caused it to be melt-in-your-mouth goodness, the T-bone was also equally delicious with an aromatic garlic and rosemary sauce.

Once all the dishes were completed we moved to the outdoor seating to enjoy the sunshine and the beer section of the class

Of course, we had to do our thang!

The eye fillet wrapped in proscuitto and sage (check out my pro wrapping skills on one of them…) worked together to create a harmony of flavours with each bite. The saltiness of the proscuitto worked very well with the sage and the tender cut of meat.

BBQ Ribs; BBQ Szechwan and coffee crusted Prime rib with BBQ pear salad and horseradish

These BBQ ribs were probably my favourite dish of the day, followed closely by the T-bone. The meat simply fell off the bone and each bite resulted in a luscious tender chunk of meat. The BBQ sauce also matched the quality of the meat with its sweet and sticky goodness. If I could have had it my way, I would have taken both plates of ribs and cleaned them. The prime rib with the szechwan and coffee crust also worked out to be a treat. The subtle pepper matched the subtlety of the coffee to not only give the meat a beautiful flavour but aroma as well. Once again the meat was cooked to a juicy medium-rare, as it should be, matched with the salad off BBQ vegetables and pear.

Dan the Beer Snob and his brilliant shirt

Dan starts off by explaining how he wants to make the world a better place by getting boutique beers into every possible place and I totally applaud his passion for beer, for I too love the boutique beers ^^! He then educates us that a good beer should be allowed to breathe by pouring into a glass (I prefer a chilled glass) then examine the beer with the three Cs; Colour, Clarity and Carbonation. The colour of the beer would of course be determined by the type of beer it is and can vary from a dark chocolate to a light wheat yellow. The clarity of the beer can vary from a cloudy mist due to suspended yeast to a clear filtered beer. Lastly the carbonation of the beer as it give it a good swirl. Then you give the beer three big whiffs to get all the scents of all the different flavours.

The beers we tried at the class were;

Wicked Elf Witbier – My favourite beer of the day as it was incredibly smooth and reminded me a lot of Hoegarden (my favourite beer of all time heh). Wheat beer does have a more intense flavour and it really is like drinking liquid bread, which is probably why I love them so much. It gives off a tropically aroma which also adds to the slight fruitiness of the beer.

Murrays Pilsner – This beer gives a sweet aroma of honey which reminds me of Beez Neez but ends with a bitterness which is a bit of an acquired taste. It does have a crisp and clean flavour that I can see many people appreciating.

Pigs Fly Pale Ale – Another crisp and fresh beer with a golden colour also with a slight fruity tinge to it.Not as bitter as the Murrays but does have a slight lingering bitterness but overall very easy to drink.

Moo Brew Dark Ale – This beer was mind-blasting in the way that it would be considered a dessert beer. There were obvious tones and hints of chocolate and cheeries and as soon as Dan said ‘blackforest cake’ everybody was nodding their head in agreement. I also found that there was a linger of coffee in the aftertaste. Definitely an interesting beer and I would like to try some with some blackforest cake heh.

A very education and interesting class with delicious food, fascinating drinks and awesome teachers! It was great fun being in the kitchen and testing out our skills with Craig and then learning and discussing all things beer with Dan. After all this I think it is time for a beer and a steak

Here Comes the Food attended this class courtesy of Mumu Grill

Mumu Grill

70 Alexander St

Crows Nest

Ph: (02) 94606877

Head Chef: Craig MacIndoe

FFichiban

When I first heard about the Blue Angel I had casually kept it at the back of my mind because all I heard was about the lobsters that they serve. Little did I know that this restaurant would be one to source some of the finest Wagyu beef in Australia. A smiling cupid poised with his arrow welcomed us as we descended into the deep blue…

The ambiance was the first thing to strike me as the luminescent lighting from the lobster tanks contrasted with the dim warm lighting to give off the feeling of an underwater grotto. The next thing to hit me was the list of Wagyu beef selections on the menu (naturally) and the desserts! I was then not so surprised by the many tables of Japanese patrons that surrounded us.

Spider-lobster?

A little meander around the underwater ‘cave of wonders’ lead me to a even larger lobster tank, which I found out from their website holds more than 200kg, just behind the bar which was pretty impressive until I came was the fridge…

I think my heart skipped a few beats when my eyes fell upon these slabs of awesomeness

I had a quick chat with the owner, Marcello Marcobello, as he works the front of house cooking up a storm with lobsters, steaks or some desserts. I learnt that the Blackmore Wagyu Beef, which have an incredible marbling score 9+, are from South Australia and they actually get exported into Japan! Also found out that a table of 8 people or so next to us ordered 3kg of the sirloin (above picture: L side)! Sitting back into my seat in a state of awe, Here Comes the Food

Garlic Bread and hee hee don’t see chopsticks at an Italian restaurant much

I had hoped that the garlic bread would be mind-blasting but it just lacked that pizzazz that would make it that extra bit better. It was still very tasty with a good crunchy crust with a soft, fluffy interior and aromatic buttery and garlic flavour.

Blue Angel Antipasto (for 2)

We decided to give the Blue Angel antipasto platter a go and it was surprisingly big! Even I was impressed by the amount of cold cuts and goodies they had on it. There was a generous combination of proscuittos, salamis, cheeses, olives, mortadella, octopus and crispy bread to keep us happy. I was happily tucking into each different item and trying out many weird and wonderful combinations. This platter is a good idea if you have a very healthy apppetite and do not mind the slight saltiness of the meats.

Blue Angel – Marcello Marcobello’s cooking station

Blue Angel – Porcini Risotto

A rich and creamy risotto which packed a lot of flavour with every bite. The risotto to sauce ratio was very well done, not too dry and not too gluggy and with shaves of parmasen cheese melting slowly on top. Overall this dish was very tasty and had great rich flavours infused into each grain of rice but if there was one thing I had to point out, it is the rice was slightly undercooked so had a bit more bite than al dente.

Steak Diane (Blue Angel Specialty)

I decided to go with the house specialty of steak diane. A bonus with this dish is that they cook it right next to your table but since our table was a bit packed in, the trolley couldn’t reach all the way to our table. The steak arrived to our table with an amazing aroma of butter and garlic and of course the meat. The meat was very tender and soft so it practically melted in your mouth. It was a delicious cut of meat but to be honest I kind of regret not getting any of the beautiful sirloin from the fridge. The aftermath of the steak did leave a bit of a sight unwanted haha. At this point we were too full even though we were really set on getting the crepes suzette (also cooked by your table) we shall have to wait until next time.

With a history of nearly 50years, this restaurant sure does know how to provide very high quality ingredients. The staff are professional although not as attentative as I had experienced from other places and I would had preferred them to be a bit more friendly but Marcello was a very interesting and pleasant to talk to. This place is not easy on the wallet but I do want to come back and try either their lobsters or sirloin and most definitely their desserts!

Blue Angel

223 Palmer St

East Sydney, 2010

Ph: (02) 9380 5941

FFichiban