tag:blogger.com,1999:blog-25568381413979147442024-02-27T22:37:38.989+11:00Roo FoodRoo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.comBlogger261125tag:blogger.com,1999:blog-2556838141397914744.post-46052919292964127102018-08-02T19:36:00.001+10:002018-08-02T19:38:00.627+10:00Hulu at King St Wharf<span style="color: red; font-size: x-small;"></span><br />
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<span style="color: red; font-size: x-small;"><em>A feast at Hulu</em></span></div>
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My first impression on arrival is a well set restaurant overlooking Darling Harbour and lovely King St Wharf views. Situated along Lime Street and King St Wharf Hulu sits in the shadow of Barangaroo. It is in a perfect location for the business lunch, the after work crowd and the social weekend crowd. It would work for a date night too!</div>
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My second impression is a modern menu with a classic cocktail list. We are a party of six food bloggers tonight. We are excited to taste the menu. I start with a classic caprioska with kiwi fruit. It's is a refreshing way to start the evening. The kiwi fruit adds a different dimension to the drink.</div>
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<span style="color: red; font-size: x-small;"><em>Caprioska with kiwi fruit</em></span></div>
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As a group we go with a varied selection of the menu and end up with a feast to write about! The menu offers a great selection of dumplings to begin the meal. </div>
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<em><span style="color: red; font-size: x-small;">Mixed appetiser</span></em></div>
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<span style="color: red;"><span style="color: black;">We begin</span><span style="color: black;"> with an appetiser that includes a prawn and honeydew melon salad, chili chicken, pickled carrot and daikon and spinach in sesame sauce.</span></span></div>
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Next up we start with dumplings. Actually where do I start. There are many to taste!<br />
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The pan fried mushroom dumplings are earthy and delicate in the thick chewy dumpling wrapper. </div>
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<span style="color: red; font-size: x-small;"><em>Pan fried mushroom dumplings</em></span></div>
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The deep fried lamb dumplings looked delicious. The dumpling casing is thicker and doughier than I expected but the filling is meaty and delicate. Next up was the Hulu signature cheese and prawn dumplings. I was intrigued by this combination of filling and was pleasantly surprised.</div>
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<em><span style="color: red; font-size: x-small;"> Deep fried lamb dumplings s<em><span style="color: red; font-size: x-small;">ignature Crispy Cheese and Prawn Dumplings</span></em></span></em></div>
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<span style="color: black;">The uniquely hand made Nemo dumplings have fast become a menu favourite (and most photographed menu item) and are not only fun to eat but are delicious too! The prawn and pork dumplings were lovely and light. </span></div>
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<em><span style="color: red; font-size: x-small;">Nemo dumplings <em><span style="color: red; font-size: x-small;">Prawn and pork dumplings</span></em></span></em><br />
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Homemade tofu is a menu item you don't see very often in a restaurant. This was fabulous and one of my favourite dishes. The slab of tofu is silken and creamy and delicate but holds the sauce of the enoki mushroom really well. Definitely a winner for me. </div>
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<em><span style="color: red; font-size: x-small;">Homemade tofu and mushrooms in egg white sauce</span></em></div>
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The lobster congee was like any good congee but superior with chunks of lobster meat. A delicious comforting dish.</div>
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<span style="color: red; font-size: x-small;"><em>Lobster congee</em></span></div>
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A twist on an old classic looks enticing. Sweet and Sour Pork on ICE. Yes on ice. It is said that the ice cubes keep the crispy coating even crispier. The pork was tender and the coating was crisp and being cold was an interesting spin on the dish.</div>
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<span style="color: red; font-size: x-small;"><em>Sweet and Sour Pork on Ice</em></span></div>
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A half smoked duck in jasmine tea is fragrant and crispy. It is portioned and served on an unusual serving dish which adds to the excitement of it. Crispy skin and great flavoured duck with a hint of smoky tea, thankfully it is not overpowering the richness of the duck. Yum.</div>
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<span style="color: red; font-size: x-small;"><em>Smoked duck in Jasmine tea</em></span></div>
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The next dish didn't appear on the menu. It's prawns in a citrus sauce and was light and refreshing.<br />
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<span style="color: red; font-size: x-small;"><em>Prawns in citrus</em></span></div>
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Yangzhou fried rice accompanies the feast. </div>
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<span style="color: red; font-size: x-small;"><em>Yangzhou fried rice</em></span></div>
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We are in awe when the final savoury dish of the night arrives at the table. The signature slow cooked pork belly is wrapped in leaves and slowed cooked. Once unwrapped (at the table) it is sauced and served.</div>
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This was incredible. The pork belly is melt in your mouth, sticky, chewy and all the great things that go with this cut of pork.</div>
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<span style="color: red; font-size: x-small;"><em>Signature slow cooked pork belly</em></span></div>
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To finish off this fine feast I try a piece of the osmanthus cake (which is anything but 'cake') more like a jelly this is flavoured with chrysanthemum and is light and delicate.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQX38LaoJImOxMKSh1_wApveR_NBLFVcGVfsWmrp6WZyItK3DGzv6ZIkbU39CbJZk3412G5TvjNHIexzDenvBSFP4rM_gagyjcCls_ZACq_JlOaDpjhekUDFBtGalI23K25RpXeM1J4Xo/s1600/20180705_190430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQX38LaoJImOxMKSh1_wApveR_NBLFVcGVfsWmrp6WZyItK3DGzv6ZIkbU39CbJZk3412G5TvjNHIexzDenvBSFP4rM_gagyjcCls_ZACq_JlOaDpjhekUDFBtGalI23K25RpXeM1J4Xo/s400/20180705_190430.jpg" width="300" /></a></div>
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<span style="color: red; font-size: x-small;"><em>Osmanthus cake</em></span><br />
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To finish of the meal I was excited to eat the deep fried ice cream (which is my weakness). Served at table side, the deep fried ball of ice cream is encase in a dome of white chocolate. A warm chocolate sauce is then poured over the top to melt the dome and mix into a warm chocolate sauce. The bread coating is the perfect coating to vanilla ice cream<span style="font-size: x-small;"><em><span style="font-size: small;"></span><span style="color: black;">.</span></em></span></div>
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<span style="color: red; font-size: x-small;"><em>Deep Fried Ice Cream</em></span></div>
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<span style="color: red; font-size: x-small;">*Roofood dined as a guest of Hulu at King St Wharf and Red Productions. All opinions are expressly Roo's. Thanks for the invitation. </span></div>
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<a href="https://www.zomato.com/sydney/hulu-at-king-street-wharf-darling-harbour" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank" title="View Menu, Reviews, Photos & Information about Hulu at King Street Wharf, Darling Harbour and other Restaurants in Sydney"><img alt="Hulu at King Street Wharf Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/17744978/biglink" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>
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Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com3tag:blogger.com,1999:blog-2556838141397914744.post-47361701335612642312018-04-16T12:49:00.003+10:002018-04-16T12:49:35.415+10:00Ginger Toffee Crumb Cupcakes - recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0pFsj_q7jkS6STV0cIz9am-9JpjWX-TaZkhyphenhyphenNePb35iadPlxWXFVz3d-ffrpXQtGWdUsv6scY9mJ2iELQairSkB8pNRAlfDEN7EtiHC0g0Lpvfnnm6E6WdYFuzUBdDvHwxcG4OMIAJA/s1600/20180416_110255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0pFsj_q7jkS6STV0cIz9am-9JpjWX-TaZkhyphenhyphenNePb35iadPlxWXFVz3d-ffrpXQtGWdUsv6scY9mJ2iELQairSkB8pNRAlfDEN7EtiHC0g0Lpvfnnm6E6WdYFuzUBdDvHwxcG4OMIAJA/s640/20180416_110255.jpg" width="480" /></a></div>
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I recently collaborated with <a href="https://au.gingerpeople.com/" target="_blank">The Ginger People</a> to sample some of their wonderful products. Abbie & Bruce Leeson started the company back in 1984 and it's grown ever since. Focusing on sustainable farming practices and continually seeking out the best ginger growing areas around the globe they have developed some fabulous products as well as assisting communities that include China, Indonesia, Fiji and Peru that benefit from growing this spicy, healing rhizome.</div>
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Ginger is well known for its numerous health benefits so I decided to bake something sweet and delicious using the Organic Ginger Juice and the award winning Organic Ginger Syrup and reap some of those health benefits while munching on something 'naughty' (all in moderation I say!).</div>
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<strong><span style="font-size: large;">Ginger Toffee Crumb Cupcakes</span></strong></div>
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Makes approx. 18</div>
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<strong>INGREDIENTS</strong></div>
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<u>Cupcakes</u></div>
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2 ½ cups of plain flour</div>
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1 ¼ cups of sugar</div>
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3 tsp baking powder</div>
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1 tsp salt</div>
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2 eggs</div>
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125g unsalted butter, softened</div>
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½ cup of vegetable oil</div>
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1 ½ cups of milk</div>
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2 teaspoons of ground ginger</div>
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2 tbs of The Ginger People Organic ginger juice </div>
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<u>Buttercream</u></div>
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250g butter</div>
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350g icing sugar</div>
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2 tbs of The Ginger People Organic ginger juice</div>
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2 tbs of The Ginger People Organic Ginger Syrup</div>
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<u>Toffee Crumb/ Toffee Shards</u></div>
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1 cup of caster sugar</div>
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¼ of cold water</div>
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½ cup Jordans Oat Clusters Chunky Nut (or any nut muesli of your choice)</div>
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<strong>METHOD</strong></div>
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<u>Cupcakes</u></div>
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<li>Preheat a fan-forced oven to 160C (fan forced oven) or 180 (for conventional oven). </li>
<li>Line a cupcake tin with cupcake liners.</li>
<li>In the bowl sift flour, baking powder, caster sugar and salt. Add softened butter. Using a mixer on low mix until it is a fine sandy crumb like texture (alternatively you can use your fingers to blend the butter and dry mix together).</li>
<li>Add milk, eggs, ground ginger, The Ginger People ginger juice, The Ginger People ginger syrup and oil to the dry mix. Mix the batter until well combined (approximately 30-45 seconds).</li>
<li>Fill each cupcake liner approx. ¾ full. </li>
<li>Bake for 18-20 min or until a skewer (or toothpick) inserted comes out clean. </li>
<li>Allow them to cool completely on a wire cooling rack before decorating.</li>
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<u>Make buttercream</u><div>
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<li>Whip butter until creamy, slowly add icing sugar ¼ cup at a time and mix at high speed until buttercream is light and fluffy. </li>
<li>Add The Ginger People Organic Ginger Syrup and Organic Ginger Juice. Continue to mix (This could take up to 10 minutes)</li>
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<u>To make toffee crumb/shards</u></div>
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<li>Place ingredients into a saucepan and bring slowly to a simmer to allow sugar to dissolve. Do not mix or touch the ingredients. </li>
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<li>Slowly bring to boil. If spatters and sugar crystalises up the side of the saucepan take a pastry brush dipped in water to wash down the sides (this will assist with your sugar not crystallising). </li>
<li>Take the sugar to a dark caramel colour and pour over the cereal (or just over baking paper if you want to make toffee shards). </li>
<li>Let harden. Once the toffee is set, place in a blender and pulse until you get a crumb. Set aside in a bowl. If making shards, snap toffee into pieces. </li>
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<u>To decorate</u></div>
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<li> Pipe or dollop buttercream onto cooled cupcakes and dip into toffee crumb. Place a shard of toffee on top.</li>
<li> Drizzle The Ginger People Organic Ginger Syrup over top of cupcake.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFyZD7gquasUZU6p9e35Hu7bJuwN5u-xKfv2gn_VScyr-EU7BBfYR73ktFii7IumUTQYSoVvQeknJsSqUHYCV2QZ6krMeJbm77g6KldkqKR43ISV8duJeGxQEncOzyc9w3VbUN18380YA/s1600/20180416_110159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFyZD7gquasUZU6p9e35Hu7bJuwN5u-xKfv2gn_VScyr-EU7BBfYR73ktFii7IumUTQYSoVvQeknJsSqUHYCV2QZ6krMeJbm77g6KldkqKR43ISV8duJeGxQEncOzyc9w3VbUN18380YA/s640/20180416_110159.jpg" width="480" /></a></div>
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these cupcakes were a hit with my collegues this morning! Nothing says hurry up Autumn than warming, spicy ginger! </div>
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<em>*Roofoodblog would like to thank to The Ginger People at </em><a href="https://au.gingerpeople.com/"><em>https://au.gingerpeople.com/</em></a><em> and Sam Jennings PR for the opportunity to work with this awesome product!</em></div>
Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com2tag:blogger.com,1999:blog-2556838141397914744.post-66661636073524981002017-07-06T14:44:00.000+10:002017-07-06T14:44:01.592+10:00Mezza Train @ Mascot<div class="separator" style="clear: both; text-align: center;">
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<span lang="EN-AU"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh57inLprgaCTSzQ9IuvvisMxAPNFdm2cttl5CKN2f_ZhvhoSofosQ7x-xG-Y9z4JVMKX7Dwi2QjIjqdB36nxH8TL2CAAZGocZAXe23RnOulGVprtDhLhyphenhyphenAEbCVC6SlO9R8O0iPhhdQOd8/s1600/20170419_190718.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh57inLprgaCTSzQ9IuvvisMxAPNFdm2cttl5CKN2f_ZhvhoSofosQ7x-xG-Y9z4JVMKX7Dwi2QjIjqdB36nxH8TL2CAAZGocZAXe23RnOulGVprtDhLhyphenhyphenAEbCVC6SlO9R8O0iPhhdQOd8/s640/20170419_190718.jpg" /></a></span></div>
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Mezza Train at Mascot has caught my eye. When you first think 'train' you think sushi which is not a new concept, however serve little plates of other cuisine and it opens up a whole new world! Mezza is perfect for this!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDGo5wNPFo9EgV9xx2jlGcdPvlyLW8hUTzqVW7PtSQKybjYIoxrEB9mXe8njqxltuZ4XE3RXmSaOs_IEIDP4uIJOqNi_3Pr2NN_-Z4E-VlwpN__xDmwOUq6W9HCHzwoEqcl0VIwr5wJ48/s1600/20170419_192115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDGo5wNPFo9EgV9xx2jlGcdPvlyLW8hUTzqVW7PtSQKybjYIoxrEB9mXe8njqxltuZ4XE3RXmSaOs_IEIDP4uIJOqNi_3Pr2NN_-Z4E-VlwpN__xDmwOUq6W9HCHzwoEqcl0VIwr5wJ48/s640/20170419_192115.jpg" width="480" /></a></div>
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At Mezza Train there are two options to order. Straight off the train that chugs past you or for something hot and fresh off the grill you can choose from the menu which is cooked to order.</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7NkIvx5fWDUDIWjf7_cooi3mDodubr4hwyCE_BdUbHRI4TGXXhkOF38x_ucILodaVYNeTuFkVCShQBGgLxi05CZlWkFPhzEn85hd5N-xr8sN_TKYLq40YsfN1AeVTljoU9VgkH11Ldw/s640/20170419_184705.jpg" /></div>
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<span lang="EN-AU">Perched on our comfy stools my eyes are darting along the train to see what was dished up. The first thing I notice is the sizable individual servings of pita, both fresh and crispy, for dipping.</span></div>
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We start with a fresh dish of shanklish with diced tomato. Shanklish is an Arabic cow or sheep cheese that is aged and dried cheese. typically rolled in zaatar or thyme and depending on age can vary to a soft mild flavour to a more robust, pungent flavour. This one is crumbly and flavourful.</div>
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Baba Ghannouj. Smoky and creamy. Perfect with crispy pita to scoop it up with.</div>
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhML-G1rYIrxuclGu0Jh84XbfBkl3bzMarAWT2iFTkIqPR3g8LU_W1J4hEbU5JlyQqP2mKPU1EwCcOuY3xkSKEz9J8YEBgJnxp00oLz1g8Km4MGO5vEObFDsqccElRT2SaLHvu1VT6ZIck/s640/20170419_185559.jpg" width="480" /></div>
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Something a little different to try. Arnabeet. This is fried cauliflower with tartour.</div>
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Off the menu we order fresh falafel. The pickles are good too!</div>
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Sambousek. Fresh out of the oil, these pastries are filled with minced beef with onions</div>
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Love a good kebbeh and these do not disappoint. </div>
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So many dishes to taste! The restaurant also has a lovely bar so a glass of nice wine is a treat to have with your mezza.</div>
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Onto more dishes. The labne with olives is tangy and creamy</div>
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The haloumi stack with watermelon, basil and mint was a surprise. The salty haloumi paired with the sweet watermelon and a hint of herbs made this dish stand out.<br />
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There are a few options for shish kebabs, which are grilled to order .<br />
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We have the shish tawouk - a marinated cubed chicken breast<br />
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<span lang="EN-AU">and finally finish with a kebab of Laham Mishwee. Marinated lamb.</span></div>
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<span lang="EN-AU">There is always room for dessert. Wanting to finish with something not sweet is a little hard to come by so the Znoud El Sit is perfect. It is crispy layers of phillo pastry with creamy ashta filling. This is an cream that is similar to clotted (or as close as you can get).</span></div>
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We dined mid week on a very rainy evening and it was very busy. I can only imagine what it would be like on a weekend! Great recommendation and one I will return to dine again.</div>
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<a href="https://www.zomato.com/sydney/mezza-train-mascot" target="_blank" title="View Menu, Reviews, Photos & Information about Mezza Train, Mascot and other Restaurants in Sydney"><img alt="Mezza Train Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/15546872/biglink" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>
Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com1tag:blogger.com,1999:blog-2556838141397914744.post-3714888731691458412017-07-06T13:25:00.000+10:002017-07-06T13:25:30.138+10:00Chop Chop Changs<div class="separator" style="clear: both; text-align: center;">
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Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com1tag:blogger.com,1999:blog-2556838141397914744.post-79554327925330701472017-05-12T13:24:00.000+10:002017-05-12T13:24:12.905+10:00Phoodle @ Kingsford<div class="separator" style="clear: both; text-align: left;">
Finally got to try out Phoodle at Kingsford. It's been on my radar for some time and it did not disappoint!</div>
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Here we start with the salt and pepper tofu. this was an instant win for me. Hot crispy cubes of soft tofu with a spicy, salty topping. Could have eaten this all to myself.</div>
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Banh Xeo is always on my radar. I love the crispy crepe full of prawns, pork and beans sprouts wrapped in lettuce, herbs and a dip in a funky dipping sauce. Phoodle's version is so tasty! </div>
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The prawn rice paper rolls are fresh and filling. the hoisin based sauce was very good and lots of peanuts you cannot go wrong.</div>
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Dinner here was a light affair before heading out for the night, but I will be back very soon with the Boy to try some more of those dishes and yes the salt and pepper tofu will be on the table again!</div>
<br />Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com0tag:blogger.com,1999:blog-2556838141397914744.post-32646563724850718852017-05-09T13:53:00.001+10:002017-05-09T21:14:36.453+10:00Yebisu Bar & Grill Haymarket<div class="separator" style="clear: both; text-align: center;">
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<span lang="EN-GB">Over the past couple of years I have dined at Yebisu Izakaya in Regent Place (which you can read here and here) and have had great pleasure in eating there. </span></div>
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Recently I was invited to dine at the newly opened Yebisu Bar & Grill on Dixon St in Haymarket. I was definitely keen to taste more of those yakitori from the open grill. On arrival you can take the stairs or the lift up to the first floor. The walls have a very modern street vibe which reflects Japanese heritage, cultural and colour!</div>
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I love the wall art!</div>
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We have prime seating (aka the counter that runs along the front of the kitchen) giving us optimum kitchen views. Being able to watch the chefs grilling over the hot smoke grill, a sushi chef slicing super fresh fish and making up delectable looking plates of sashimi and sushi, the hustle and bustle of a working kitchen.</div>
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There is the sake cart which rolls around the restaurant with the traditional bells when you order. </div>
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Tonight we try the Aged Jozen mizuno gooshi – it is a mild sweet sake, easy drinking and lovely.</div>
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Ordering is simple via the ipad but that doesn’t actually make it any easier to order from a mouth watering selection. What to order!!???? </div>
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I can’t resist the aroma of smoke and meat </div>
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With beer there must be snackage so we order a bowl of the Lotus Root chips</div>
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These are seriously awesome drinking snacks. I still cannot figure out what spice is dusted on these lovelies. Does anyone know?</div>
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Chicken Skin (salt)</div>
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The chicken skin is half crispy and full of fatty flavour. The salt sprinkles on it make a good pop through the oiliness.</div>
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Pork & Kimuchi (salt)</div>
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This was a favourite. The pork is so tasty with a sprinkle of salt rolled around a mound of kimuchi, which is similar to the Korean kimchi but is milder in flavour. </div>
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Takoyaki</div>
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These freshly made balls were good. Good piece of octopus inside a ball topped with sauces, mayo and flakes of bonito flakes. First for the boy who appeared to like them.</div>
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and the dishes keep coming...... next up spicy karaage chicken<br />
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Pieces of spicy, juicy chicken fried to a delicious crunch is a winner!</div>
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Sapporo</div>
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Chicken skin with ponzu</div>
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This dish was crispier than the chicken skin skewer but after a few minutes swimming in the ponzu sauce became quite soggy. Definitely a dish to eat straight up!</div>
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Even though our bellies are full we muster up enough room for dessert.</div>
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Tempura Fried Icecream</div>
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I love a good deep fried ice cream so I was tempted by this dessert. This dessert was okay. The vanilla ice cream was creamy and the choc sauce was good, just that the tempura coating was not crispy or flavourful enough for my liking. Remember taste is subjective! </div>
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I really enjoyed my dining experience. I love nothing but watching a working kitchen (yeah Im a food geek) and the lovely dishes that came out of the kitchen. </div>
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Thank you to Yebisu and Washoku Lovers for the kind invitation to dine at your new establishment. I would definitely recommend here for a night out in Chinatown. </div>
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<span style="color: red; font-size: x-small;"><em>*Roofood dined as guests of Yebisu and Washoku Lovers</em></span><br />
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<a href="https://www.zomato.com/sydney/yebisu-bar-grill-chinatown" target="_blank" title="View Menu, Reviews, Photos & Information about Yebisu Bar & Grill, Chinatown and other Restaurants in Sydney"><img alt="Yebisu Bar & Grill Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18477513/biglink" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>
Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com0tag:blogger.com,1999:blog-2556838141397914744.post-2566422293783074072017-04-07T08:07:00.000+10:002017-04-07T08:07:04.355+10:00Banksia Bistro @ Banksia<div align="LEFT" dir="LTR">
When news hit that the Banksia Hotel was welcoming a new bistro, my interest perked up. <br />
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Colin Fassnidge has teamed up with Leigh McDivitt of 3 Weeds to bring us Banksia Bistro. A gastro-style pub that us locals in the South have needed for some time and we are excited!<br />
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The Bistro is simple, green, leafy and bright! The feels are about community, comfort, enjoyment and laid back dining. There is a small play area for the little ones too.<br />
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The hotel also has also an area of high top tables in front of the bar area where you can dine and watch your sports as well.</div>
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The Bistro has been opened a week when we decide to check it out. We head down early and within 20 minutes the bistro was packed. We were lucky to be seated in a booth that offered the perfect view of the kitchen and the dining area. <br />
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Although the menu may seem limited at first glance it actually offers some interesting dishes for a pub. With the likes of chicken liver parfait, crab on toast, ham hock and pigs ear schnitzels for entrees amongst the more regular pub grub comforts including chicken schnitzel, Irish stew, corned beef, and a burger you are in for a great meal. The chefs' philosophy of nose-to-tail dining is definitely showing through on this menu!</div>
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But tonight we focus on the mains. We cannot pass on the beer battered market fish with chips and the house made buttermilk chicken schnitzel with chips.</div>
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Although the kitchen is getting very busy as more people are arriving we were surprised how fast our meals arrive. <br />
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We decided to share our dishes (you know for maximum tasting purposes).<br />
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The beer battered fish is crispy, light and the fish was juicy and meaty. The house made tartare was awesome.<br />
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The chips are perfect to. They are chunky, hot, crispy, crunchy with fluffy middles.<br />
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Slicing through the huge buttermilk chicken schnitzel was as easy as slicing through butter. Super juicy and tender with a herby crunchy panko bread coating was delightful. The coleslaw is crunchy, chunky and not swimming in dressing which is great!<br />
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My only negative was with the price of the beverages at the hotel (this is not the Bistro). There seems to be a big difference between beer and wine. Standard tap beer is normal bar prices but glasses of wine started at $9 (note that they do serve Artisan/boutique beer that cost more), which I thought was a little on the expensive side for the area. Just saying.....</div>
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That will not stop me returning for a meal. I am looking forward to spending more time at the Banksia Bistro. Next time the pigs ear schnitzel and crab on toast will be a must!<br />
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They have done a stellar job at updating an refurbishing a weary looking hotel and us locals are very happy to have Colin and Leigh in the area!!!</div>
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<a href="https://www.zomato.com/sydney/banksia-bistro-rockdale" target="_blank" title="View Menu, Reviews, Photos & Information about Banksia Bistro, Rockdale and other Restaurants in Sydney"><img alt="Banksia Bistro Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/17741940/biglink" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a> <br />
Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com2tag:blogger.com,1999:blog-2556838141397914744.post-7233791104555151152017-03-07T08:04:00.003+11:002017-03-07T08:04:36.926+11:00Miel Container @ Brisbane CBD<div class="separator" style="clear: both; text-align: left;">
Continuing on our burger quest in Brisbane back in November we headed across the road from our hotel to Miel Container. They came with a high recommendation from a few sources.</div>
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We grabbed a table overlooking the footpath and immediately knew we would order the Massive hand cut onion rings. Look at that tower!</div>
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Crunchy, golden and thick onion rings coated with a lovely crumb and so addictive!</div>
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The Boy never passes up pork burgers and goes with the Miso Pork Belly - a mountain of marinated pork belly on a brioche bun with lettuce, spiced gherkin, red onion and aioli. </div>
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This is very good. The pork is sweet and tender and a huge mouthful is very much appreciated!</div>
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I have gone with something complete different and go for the Crunch Prawn burger - A big crumbed prawn patty, brioche bun, spiced gherkin, lettuce, tomato, grilled pineapple, cheddar cheese with tartar and cocktail sauce.</div>
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This was tasty but I felt the prawn patty needed more seasoning or flavour. The thick cut chips are yum with a sprinkling of herbs</div>
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Definitely a burger to try in Brisbane!</div>
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<a href="https://www.zomato.com/brisbane/miel-container-brisbane-cbd" target="_blank" title="View Menu, Reviews, Photos & Information about Miel Container, Brisbane CBD and other Restaurants in Brisbane"><img alt="Miel Container Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16594096/biglink" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>
Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com0tag:blogger.com,1999:blog-2556838141397914744.post-41216736898136682162017-01-16T13:39:00.000+11:002017-01-16T13:40:42.026+11:00Belfield on Botany @ Rosebery<div class="separator" style="clear: both; text-align: left;">
Checking out Belfield on Botany at Rosebery has been on a list of burger wants for quite some time and I was a very happy person after visiting in October last year.</div>
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There are 10 burgers on offer along with sides and milkshakes. Simply and easy.....</div>
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The Boy opts for the mouth drooling B.W.A. A double patty, double cheese, streaky bacon, onion rings and hot sauce burger that is dripping with excitement. It's a winner. He is a big fan!</div>
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The sides on offer include tater tots, sweet potato wedges, crinkle cut chips and deep fried mushrooms.</div>
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What do we go for?</div>
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A bucket of tater tots are the perfect accompaniment to a good juicy burger.</div>
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The deep fried mushrooms just took my dining experience to a whole other level. These were amazing (and I really mean that). I think these have just become my new favourite side dish! </div>
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Plump, juicy mushrooms coated with an awesome crumb coating and deep fried to golden perfection. Oh yum! </div>
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I went with the Pork burger. A unique concoction of a peanut butter pork patty, kimchi, green apple and mayo. It was so gooooooood. </div>
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We loved our burgers here. we loved the mushrooms and the tater tots. We loved it! We have been raving about those mushrooms for months and who doesn't love a good crispy, hot tater tot!</div>
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January 2017 rolls around. It was our last day of our holidays, before heading back to work and we decided that we needed a burger and headed back for our second visit. We took up an <a href="http://ompty.com/">Ompty.com</a> offer for burgers, which are an awesome deal that include, a burger, side and a can of soft drink for $10.</div>
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The Boy opted for the classic Belfield burger consisting of a beef patty, cheese, rocket and Vegemite mayo.</div>
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Of course we couldn't pass up on a serve of tater tots and a serve of the deep fried mushrooms plus a side of crinkle cut chips!</div>
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Although the mushrooms were smaller (which got you more in the bucket *wink..wink*) they were still as tasty as ever. The tater tots are exactly the same awesomeness and the crinkle cut fries are super crunchy and crispy. </div>
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This time I went with the Mushroom burger which included a hash brown, rocket and aioli. I was a little underwhelmed by this burger. </div>
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Our burgers were 'okay'. We weren't left drooling like last time. We loved our mushrooms and tater tots and I love dining in at Belfields. It was just the burgers didn't live up to the hype that we had on our first visit which left us wondering if it was an off day or things had changed (a few friends have commented lately too) - I hope not. </div>
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Another visit is on the cards so we can decide. </div>
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<a href="https://www.zomato.com/sydney/belfield-on-botany-rosebery" target="_blank" title="View Menu, Reviews, Photos & Information about Belfield on Botany, Rosebery and other Restaurants in Sydney"><img alt="Belfield on Botany Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18051401/minilogo" style="border: currentColor; height: 15px; padding: 0px; width: 104px;" /></a>
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Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com1tag:blogger.com,1999:blog-2556838141397914744.post-83837881195580729572016-12-12T13:20:00.000+11:002016-12-12T13:20:32.661+11:00Miss Kay Burger Bar @ Brisbane<div class="separator" style="clear: both; text-align: left;">
A recent visit to Brisbane had me researching for burgers and our first night (after a day of sipping cider in extreme heat) we landed at <a href="http://www.misskays.com.au/" target="_blank">Miss Kays Burger Bar.</a> </div>
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Burgers are a great eat to help sop up some alcohol.</div>
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I went with something different and got the Poutine burger. A juicy, med rare beef patty with bacon bits, haloumi, fries, gravy, pickle, lettuce and mayo.</div>
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The burger was good, just not as saucy as I usually go for. the halmoui offered the squeakiness of the cheese curds needed for poutine and gravy to bring it all together as something different. Overall a good feed.</div>
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The boy went with the Mac Daddy. Filled with a beef patty, mac n' cheese, American cheese, lettuce, pickle, mayo and loaded fries. He seemed to enjoy it and said it was okay. (He'll hold on further judgement as his memory may have been a little skewed after a day in the sun!)</div>
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A serve of onion rings with Miss Kay's seasoning were good (although very oily). I really liked these, the boy not so much (again holding judgement).<br />
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Definitely a burger bar I would happily visit again next trip! The Ludakrisp burger looks next level!</div>
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<a href="https://www.zomato.com/brisbane/miss-kays-brisbane-cbd" target="_blank" title="View Menu, Reviews, Photos & Information about Miss Kay's, Brisbane CBD and other Restaurants in Brisbane"><img alt="Miss Kay's Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/17841505/biglogo" style="border: currentColor; height: 34px; padding: 0px; width: 104px;" /></a>
Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com0tag:blogger.com,1999:blog-2556838141397914744.post-25338591640628790162016-11-24T17:26:00.000+11:002016-11-24T17:26:58.262+11:00Rengaya @ North Sydney<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47BQJd-Ooz1SMoRw_uZKHJIsk3GgS2Fo_scmTPJAViHU21rF3F56SNpEnm3C_mJz1YzUGuO9TXgjl8CpxuzAiOIj6UDeVenD1yplugeGOKJI0gNAbHaw6EQEXaO1oxAC3juEV42bO2ww/s1600/20161107_174829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47BQJd-Ooz1SMoRw_uZKHJIsk3GgS2Fo_scmTPJAViHU21rF3F56SNpEnm3C_mJz1YzUGuO9TXgjl8CpxuzAiOIj6UDeVenD1yplugeGOKJI0gNAbHaw6EQEXaO1oxAC3juEV42bO2ww/s640/20161107_174829.jpg" /></a></div>
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Rengaya is not new to the restaurant scene having been in business for nearly 20 years. It’s reputation is clearly evident when all the tables are full by 6.30pm on a Monday night!<br />
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We are seated in one of the 3 main areas that are set in a ‘traditional’ style. There are 2 private dining areas that you can book if you want to have something more secluded.<br />
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Shelves laden with old sake bottles make for great decor. </div>
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</span>In Japan BBQ is called Yakiniku and is a very social eating activity. A grill/BBQ plate is placed in the centre of your table and you grill morsels of protein and vegies to your liking and dunk it into various sauces. It's social and it go hand in hand with drinking. Beer, sake and cocktails are the norm. <br />
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Chu Hai cocktails, rarely seen if at all in Sydney are a must! They are a refreshing mix of Chu Hai, fruit juice and soda served in a tall glass. Here it is served <em>nama chūhai,</em> meaning it is a DIY cocktail!<br />
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<span lang="EN-GB">I have opted for orange and passionfruit one .After squeezing my own juice and mixing it myself and finding the right balance (ie all in!!). It is light, fizzy and very refreshing!</span></div>
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I smile when our first dish arrives. The premium wagyu beef sashimi is divine in it's simplicity. Six slices of well marbled raw wagyu is a beautiful site. Atop crunchy shavings of daikon and served with fresh wasabi this is an awesome starter and the first time I have eaten raw wagyu. </div>
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Check out that marbling!</div>
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To maximise the varieties of Wagyu we decide to try the Wagyu Amusement, comprising of a selection of (from left to right top row to bottom row) , Wagyu ribs, Wagyu loin, Wagyu oyster blade and Wagyu rib fingers and wagyu ox tongue.</div>
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and if you do not know your cuts of beef it comes with a handy list of which is what cut.</div>
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The loin and oyster blade are well marbled with a sprinkling of salt and pepper for a hint of flavour (not that this beef needs any assistance!)</div>
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ox Tongue (back pic) and rib fingers (front pic) look awesome. I cannot wait to try the ox tongue.</div>
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There is something fun and entertaining about BBQ’ing at your own table. Just do not forget about what you have on the grill and leave it to long. You do not want to burn anything!</div>
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Placing pieces on that literally only take a minute or two to sear we wait......</div>
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Pork loin, slightly frozen and thinly cut are brought to the table along with milkfed lamb cutlets that look delicious.</div>
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<span lang="EN-GB"><br /><br />We have ordered a bowl of Yukke bimiba, a Japanese dish similar to the Korean Bimibap served with raw Wagyu beef.</span><br />
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It is served in a piping hot stone bowl which you then stir all the ingredients together to make a lovely rice dish. </div>
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The tender pieces of beef slightly cook through and the rice that has been on the base of the hot stone has gone crispy and crunchy. This is comfort food and it is yummy!</div>
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We finish with a rich, hearty oxtail soup that is nourishing and warming. A winner dish for next winter I reckon!</div>
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To finish off this fine meal a cold glass of sake is needed. Otokoyama Junmai from Hokkaido is the choice tonight. A huge sake bottle arrives table side and the cold crisp sake is poured into the small carafe with precision!</div>
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Visiting Rengaya was a delight. I have never eaten Premium Wagyu beef before and I marvelled at the marbling of the meat. If only I could could enjoy my steak as much as I enjoyed this meal! Definitely recommend Rengaya. I was surprised on how many people were there dining on a Monday night and clearly many regulars!</div>
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Thanks so much for the invitation!</div>
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<span style="color: red; font-size: x-small;">*Roofood dined as a guest of Rengaya and Washoku Lovers</span></div>
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<a href="https://www.zomato.com/sydney/rengaya-north-sydney" target="_blank" title="View Menu, Reviews, Photos & Information about Rengaya, North Sydney and other Restaurants in Sydney"><img alt="Rengaya Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16558841/biglogo" style="border: currentColor; height: 34px; padding: 0px; width: 104px;" /></a>
Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com0tag:blogger.com,1999:blog-2556838141397914744.post-58925662037247533132016-10-26T15:22:00.004+11:002016-10-26T15:22:50.329+11:00Papi Chulo @ Manly<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipgeuJJCdHFX2dVWlCBFqwD_th_pl-tcmRXRnk6rulyhWZ2vpSJ-YKNArv1ZiOKjy2nsO7NpX6kQzQR7DMl8xrLNm_Uu6K3O62K1h1PwaDlDtdA8DljssAmlb4BQU1kTu6CeCAikTiX48/s1600/20161023_122809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipgeuJJCdHFX2dVWlCBFqwD_th_pl-tcmRXRnk6rulyhWZ2vpSJ-YKNArv1ZiOKjy2nsO7NpX6kQzQR7DMl8xrLNm_Uu6K3O62K1h1PwaDlDtdA8DljssAmlb4BQU1kTu6CeCAikTiX48/s640/20161023_122809.jpg" /></a></div>
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What was supposed to be our first date a year ago, a ferry ride to Manly, a lovely lunch and a few drinks ended up being cancelled due to horrendous whether and we went to the movies instead!. So we took the opportunity of our first anniversary celebrations to do it instead! Perfect date day though! A sunny day, with a little crisp wind and of course, awesome company!</div>
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Merivale's Papi Chulo is nestled right on Manly Wharf, literally a few steps from the ferry. Where an American smoke house/Latin inspired menu meets beach art deco décor which makes for a beautiful light and airy atmosphere with gorgeous views of the Harbour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUw8aioaZhOlGaD7HKs97iGci_qULCw78CroEuqwHIMHnzy9Apo7Edk7TF2g3HoKdiklXUfx4yzmjtQcd48UwxZiJeklEjQTBOhJLEo8ItBQw_K5ifOCjvwHsGR-v3zi1Id2LbEqG9JhE/s1600/20161023_123226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUw8aioaZhOlGaD7HKs97iGci_qULCw78CroEuqwHIMHnzy9Apo7Edk7TF2g3HoKdiklXUfx4yzmjtQcd48UwxZiJeklEjQTBOhJLEo8ItBQw_K5ifOCjvwHsGR-v3zi1Id2LbEqG9JhE/s640/20161023_123226.jpg" /></a></div>
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We start with drinks and I am drawn to the Bloody Ceaser Romero with Bacon-washed Olmeca Altos Tequila, papi's spice mix, olive and clamato juice (it’s a pimped up bloody mary, only better!)</div>
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We start with a bowl of Pea Guacamole with tortilla chips. Sprinkled with peas, pea shoot tendrils and sunflower seeds this guac is good. The warm crisp tortilla chips have the smallest hint of salt to the them. </div>
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The Tropical Taro Salad (which came with hidden slices of smoked Kingfish) was a surprise. Refreshingly light and tangy the crispy strips of taro added a perfect crunch to this salad.</div>
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The highlight dish of the day turned out to the be the Roasted Cauliflower with romesco, parmesan and burnt butter crumbs. We both LOVED this dish. The cauli was soft and tender but still held firm and the cheesy romesco sauce and crunch butter crumbs were just superb.<br />
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The Smoked Hot Wings with comeback sauce were another pleasure. The wings are fried to perfect crunchy crispness and tender and juicy meat. However I wasn’t really taken with the comeback sauce, but that is my personal taste).</div>
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Service is fantastic and dishes are served quickly. Staff are super friendly and there is no one person waiting on tables it’s a variety of servers.<br />
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Next up is the Jumbo King Prawns in lemongrass and coconut dressing. Two huge prawns adore a small plate and take a good 2-3 big bites to eat. They are really delicious.<br />
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I’m hitting my limit by now and lucky to have a few minutes break before the Lebanese Chicken Platter arrives with sides of curly fries and Vietnamese Coleslaw. BBQ chicken with peri peri spice is served on a platter with tabbouli, pickled veg, lettuce and pita bread.<br />
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The curly fries are super curly and cooked perfectly. The Vietnamese coleslaw adds a tangy freshness to the meal. We are so full now and end up taking a doggy bag home with us.<br />
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We do manage to share a dessert of the Chocolate chip cookie, marshmallow, butterscotch and vanilla ice cream. Warm gooey choc chip cookie with a disc of fluffy marshmallow topped with ice cream and butterscotch is a perfect date dessert.<br />
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Although this was a year in the making, we finally got to visit and I know I will be recommending this to friends and definitely would like to come back and sample more of this delicious the menu. <span lang=""> </span><br />
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<a href="https://www.zomato.com/sydney/papi-chulo-manly" target="_blank" title="View Menu, Reviews, Photos & Information about Papi Chulo, Manly and other Restaurants in Sydney"><img alt="Papi Chulo Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16568061/minilink" style="border: currentColor; height: 36px; padding: 0px; width: 130px;" /></a>
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Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com0tag:blogger.com,1999:blog-2556838141397914744.post-35593796746057043202016-09-27T09:52:00.002+10:002016-09-27T10:03:12.760+10:00Bare Grill and Cafe @ La Perouse<div class="separator" style="clear: both; text-align: center;">
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<span lang="EN-GB">The burger craze has been sweeping Sydney for some time now and there are some awesome burger joints that are taking the "meat between a bun basic burger" to new levels. One of the most notable burger joints is Bare Grill. In a little over 12 months Bare Grill have climbed that ladder to new heights and offering up some great tasting concoctions!<br />
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I have had the pleasure of smashing a Bare Grill burger or two over the past few months and it has fast become my go to burg place when a craving hits.<br /><br />The last couple of visits I have chosen The Hangover (not the Bradley Cooper variety). A soft bun with beer battered fish, American cheddar, hash brown, sunny side egg, fries and pickled mayo. I love me some pickled mayo! <br />
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The Boy has indulged in the Wild West burger. Thanks to Ompty's great discount deals. You can grab either of these with fries and a soft drink for $10!<br />
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Now, although Bare Grill has become famous for it’s burgers, the rest of the menu is also great which includes T-bone steaks, BBQ Pork ribs, souvlakia and the assortment of grilled fried seafood. I cannot forget to mention buffalo wings and EPIC fries (which are just that, EPIC!)<br /><br />Thanks to ompty.com for inviting me along recently to sample some more delights, it gave me a chance to try some of the other delicious offerings (I usually smash a burg and hit my peak!).<br /><br />We start with the buffalo wings, BBQ wings and a serve of the EPIC Fries (definitely sharing dishes by the way). <br />
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The buffalo wings are crispy and crunchy covered in a not to spicy buffalo sauce. I love buffalo wings and blue cheese dip!!!<br /><br /><br />
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<span style="color: red;"><em>buffalo wings</em></span></div>
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<em><span style="color: red;">BBQ wings</span></em></div>
The BBQ wings are good too but my real focus was on those EPIC fries. I was lusting over them. Definitely one of those ‘I need a moment to myself’ moments (haven’t had one of them in awhile!)<br />
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<em><span style="color: red;">EPIC fries</span></em></div>
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<br />Epic fries. Crispy waffle fries topped with pulled pork, gooey liquid cheese (that stuff is addictive), spicy aioli, shallots, bacon and Carolina sticky BBQ Sauce. <br /> <br />I move onto the burgers. I have opted for The Fatties. Appropriately named after the Facebook Group (which I am of course a member of). It has double beef patties, American cheddar, bacon and the delicious Bare sauce (addiction right there peeps)!<br />
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The Fatties really hit the spot for that ‘cheeseburger’ craving. The beef patties are juicy and perfectly cooked. There is just the right amount of grease to soak into the burger too.<br />
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Don't you just love the branding on the bun?<br />
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<br /><br />The Boy has been eyeing off The Bare Cockfighter the last couple of visits and goes with it today. It has two Southern fried chicken, bacon, American cheddar, guacamole, coleslaw, iceberg lettuce and big bare sauce. Instant love!!<br />
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Everything is made in house (except for the pulled pork, which is ordered in).<br />
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I didn't taste these two burgers but they looked mouth watering. The Trip and The Cure.<br />
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The Trip has a beef patty, bacon, onion rings, American cheddar, hash brown and truffle mayo (front pic) and The Cure consisting of double beef patties, American cheddar, jalapenos, bacon, gherkins, hash brown, fried egg and that delicious Bare sauce (back pic)!!! Oh my.....<br />
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There are other offerings too. The Greek Salad and Souvalaki is fresh and zesty.</div>
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<br />For beverages, there is the usual selection of soft drinks and milkshakes…then there is the Freak Shakes! <br />
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The Nutella Bomb is an eye popping chocolate milk shake/dessert delight. Topped with a nutella filled donut and whipped cream, it truly is the BOMB!<br />
Perfect to share over a romantic lunch?<br />
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Bare Grill is the perfect lunch or dinner spot (and a walk along the beach to walk off the food coma). Get there early (particularly on a sunny day and coming into the Summer months). The lines get long and crazy.<br />
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If you are in need of an ice cream they offer Pat and Stick's cookie icecreams!!!<br />
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In 3 days time Bare Grill is coming to Surry Hills. Friday they open their doors to a second venue. the menu will offer some new burgers and my tastebuds can't wait.<br />
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<span style="color: red; font-size: xx-small;">*Roofood dined as a guest of Ompty and Bare Grill. Thanks for a fab lunch!</span><br />
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<a href="https://www.zomato.com/sydney/bare-grill-la-perouse" target="_blank" title="View Menu, Reviews, Photos & Information about Bare Grill, La Perouse and other Restaurants in Sydney"><img alt="Bare Grill Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16716511/biglogo" style="border: currentColor; height: 34px; padding: 0px; width: 104px;" /></a>
Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com1tag:blogger.com,1999:blog-2556838141397914744.post-13252415628401654192016-08-30T08:33:00.002+10:002016-08-30T08:37:12.055+10:00Good Food & Wine Show, Sydney 2016 - Part 1The Good Food & Wine Show in Sydney is my annual pilgrimage. It’s the one major event of the year that I look forward to and enjoy every single minute and this year I backed it up with a two day visit!<br />
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Arriving early on Friday the lines are already long but we are in the doors before we know it and purchasing our tasting glass and lanyard. As an FYI this year, if you were a Dan Murphy’s member you could ‘jump’ the line and enter in a separate line quicker and also receive a free wine glass (which I did on the Saturday). Thanks Dan Murphy’s.<br />
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Ready.....set....go..<br />
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Where to begin? Wine of course!<br />
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First stop is Bunnamagoo Wines.<br />
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Our second stop of the day was a absolute delight. Sampling the awesome Hartshorn sheep whey vodka and vanilla liqueur. How? By developing a technique to use the by-product (from making cheese from sheep milk (whey) from the family business at Grand Ewe cheese and distilling this to create a clean, crisp vodka is, in my opinion, brilliant. <br />
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The bottles are gorgeous too being lovingly hand painted! The vanilla liquor is like vanilla icecream in a bottle!!!<br />
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So much to try and see.<br />
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We make our way through Barossa wines before landing at Bruny Island Cheese Co. I am a fan of the stinky cheeses and newly paired beers. Here we have The Saint and the Otto. The Saint is [ and the Otto is a fresh cheese wrapped in prosciutto.<br />
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<em><strong><span style="color: red;">The Saint (left) and Otto (right) - Bruny Island Cheese Co.</span></strong></em></div>
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Bruny Island Beer Co is brewing some awesome Farm Ale and dark beers too, which pair really well with stinky cheeses.<br />
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I’m excited about beer and cheese together (and there is more on that during Saturdays visit later).<br />
I’m sensing more beer this year. Although I am not a big beer drinker (occasionally drinking beer when it’s hot), today I sampled some beers that may just change my mind a little. <br />
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Over at the Australian Brewery I was surprised by a nice Pilsner (which is my Partner and Dad’s beer of choice) and their Ice Ice Baby (pilsner on ice on tap).<br />
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We may have spent quite some time over at Tamburlaine chatting with Mark Davidson. This is one of my favourite wineries and love their GSM and their stickies and Muscat!<br />
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Tasmanian artisan brewery Moo Brew have a range of brews to suit your palette. I really am liking the darker ales today!<br />
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Want something wintery and warming? Maxwell’s Liqueur Mead is heavenly and a bottle is purchased!</div>
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Doc Adams is next. A friend has raved about their wine (specifically the 2013 GSM) and I have been wanting to try it before I purchased a case. Sadly, they are not sampling it at the show. I made some enquiries about purchasing a bottle before committing…and I left my details. <br />
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A drool worthy moment with Miguel as he cooks a huge pan of paella. Cannot help myself and purchase a paella pan and a take home paella kit! Pity he didn't come with the purchase! <br />
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We stop by Sud Polaire for some gin…. I am not a gin person (it makes me cry) so I don't enjoy it as much as other spirits and I find tonic to be to bitter and grrrr....<br />
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So I am surprised by this tonic! I like it.</div>
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Whiskey and Porteen over at Melbourne Martini is sipped (and bring the Boy back the next day).<br />
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Cheers from us girls as we sip our way around the festival.<br />
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James Squire is offering a selection of their beers and we can not help ourselves, we have to sample all of them. I am a big fan of the Summer Swindler. The Jack of Spades Porter is palatable too!<br />
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The Wog with the Grog have a selection of European grappas and citrus based liqueurs.<br />
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I think it is clear what the Biltong Man makes and the mango and chilli one is a winner!<br />
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Over at Mr Black I fall in love with their cold drip coffee liqueur. I don’t think I have ever tasted something so delicious made from/with coffee.<br />
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Oregano bakery offering up some awesome scrolls.<br />
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Always stop by Stone's. I noticed the Gold is no longer available but there are a few other options. The reserve is quite nice.<br />
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Okay so there was some food involved (at some point!). hahaha<br />
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Jack Dillion’s was there again this year and offering some tasty BBQ sauces along with their lovely smoked garlic. <br />
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The lovely people at Brixton gave me a bottle of their Jerk sauce and their BBQ rum sauce is awesome!!! (purchased a bottled the next day). Looking forward to making some jerk chicken with this.<br />
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The Smelly Cheese Club offer a range of just that (stinky) cheese from all around the world! So as per normal I purchase their selection. (in fact we had the le Delice de Cremiers on the weekend and loved this soft cheese)<br />
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We discovered Nick’s Jerky at the Deni Ute Muster last year and are fans of the dried stuff.<br />
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The aptly name Sticky Balsamic stall is a must. A lovely range of balsamic vinegars including a gorgeous pear balsamic. Miss B purchased the box set!!!!<br />
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Murray River Pork are taste testing their pork products and I arrive just in time for a slab of pork belly with crunchy crackling. Yum!<br />
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Tamar valley truffles is always a nice stop…one day I will purchase you lovelies!<br />
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There is lots of cider tasting this year too. Elk cider is a traditional Swedish cider and they make a nice apple cider! I find pear to sweet.</div>
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Over at Cheese Ally, there is a lot to explore and enjoyed meeting Mrs Cheese from Hunter Belle Cheese. Say Fromage!!!! the cheese range is good too and purchase a few of the range including caramelised onion and hyme and cranberry and pistachio. Their beer cheese is divine!<br />
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Our first day was awesome at the show and there were plenty of products purchased (lucky I took my Nanna trolley).<br />
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Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com0tag:blogger.com,1999:blog-2556838141397914744.post-43027107340595894922016-08-17T13:59:00.002+10:002016-08-17T13:59:27.772+10:00Salted Caramel Swiss Meringue Buttercream Mudcake with Nutella Ganache<div class="separator" style="clear: both; text-align: center;">
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<span lang="EN-AU">We celebrated my Partners birthday last weekend and to finish off a wonderful dinner I made dessert.<br />
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Who wouldn't want to celebrate with this birthday cake!!<br />
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Salted Caramel Swiss Meringue Buttercream Chocolate Mudcake and Nutella Ganache <div>
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<strong><span style="color: red; font-size: large;">Ingredients</span></strong></div>
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<strong><span style="color: red;">Mudcake</span></strong></div>
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3 x small chocolate mud cakes </div>
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(I cheated on this one and purchased Coles brand and took the layer of icing off </div>
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<span style="color: red;"><strong>Salted Caramel</strong></span></div>
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1 cup of sugar</div>
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¼ cup water</div>
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½ cup of double cream </div>
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¼ teaspoon salt (I used Murray River Salt Flakes) </div>
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<span style="color: red;"><strong>Swiss Meringue Buttercream</strong></span> </div>
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8 egg whites </div>
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1 ¼ cups castor sugar </div>
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400g unsalted butter, cubed (room temperature) </div>
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2 teaspoons vanilla extract </div>
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<strong><span style="color: red;">Nutella Ganache</span></strong></div>
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1 small jar of Nutella</div>
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½ cup double cream</div>
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<strong><span style="color: red;">Baby Meringues</span></strong><br />
2 tbs of above swiss meringue<br />
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<strong><span style="color: red;">Decorations</span></strong></div>
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Empty jar of nutella – either washed or at least wiped down with antiseptic cleaner and rinse)</div>
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Maltesers x small packet</div>
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Ferrero Rochers x 5-6 (4 cut in half and 2 left in their packaging)</div>
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Salted Caramel Tim Tams x 2-3</div>
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Kinder Bueno x 2</div>
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Baby meringues</div>
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Strawberries</div>
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(or you can use whatever chocolate and fruit you want on top!) Go Crazy!!!!</div>
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<strong><span style="color: red; font-size: large;">Method</span></strong></div>
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<strong><span style="color: red;"><u>For the salted caramel</u></span></strong></div>
<ol>
<li> In a small saucepan add sugar and water and swirl water around to make sugar ‘wet’.</li>
<li>Bring to boil and leave until sugar has melted and develops a rich amber colour. (use a wet pastry brush to wipe around the edge of the pan so that all sugar is dissolved).</li>
<li>Remove from stove and slowly pour in ½ cup of double cream. </li>
<li>Whisk until smooth.</li>
<li>Add ¼ teaspoon of salt and mix through.</li>
<li>Pour into a bowl and set aside to cool (set aside 1 tbs for decoration) </li>
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<strong><span style="color: red;"><u>F</u></span><span style="color: red;"><span style="color: red;"><u>or the buttercream</u></span> </span></strong></div>
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<li> Place the egg whites and 1 ¼ cups castor sugar in a mixing bowl over a pot of simmering water. Whisk the egg white and sugar mixture until sugar is dissolved and mixture is warm. (you can rub the mixture between your fingers and feel it).</li>
<li>Remove from heat and continue whisking on medium/ high until stiff peak stage, the bowl should also be cooled by this point. </li>
<li>Continue to whisk and add butter one to two cubes at a time, make sure each cube is incorporated each time. The buttercream mixture will take some time to come together and will start to separate at, but continue whipping. It will come together and will be a fluffy, smooth texture (trust me). </li>
<li>Spoon 2 tablespoons of the meringue mixture into a piping bag (or Ziploc bag) –Optional if piping baby meringues for decorations. </li>
<li>Stir in vanilla extract into the remaining mixture. </li>
<li>Add cooled salted caramel sauce. Whip until mixed through. </li>
<li>Set aside at room temperature to use (can be kept in fridge for 3-4 days). </li>
</ol>
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<strong><span style="color: red;">For the nutella ganache</span></strong> </div>
<ol>
<li>Place jar of nutella into mixing bowl. </li>
<li>Gently heat double cream in a saucepan (do not boil). </li>
<li>Slowly pour hot double cream over the nutella and whisk together until shiny and smooth.</li>
<li>Set aside until room temperature. </li>
</ol>
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<span style="color: red;"><strong>For the baby meringues (for decoration)</strong></span></div>
<ol>
<li>Pre-heat oven to 150 degrees </li>
<li>Line baking tray with baking paper</li>
<li>Pipe small drops of meringue onto baking tray.</li>
<li>Bake for approx 20 minutes or until just crisp. </li>
<li>Turn off oven and open door to cool meringues. </li>
<li>Allow to cool.</li>
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<strong><span style="color: red; font-size: large;">Assembly of Cake</span></strong> </div>
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<ol>
<li>Place one cake layer on a cake plate or cake board and spread about ½ cup of buttercream evenly over the layer. </li>
<li>Add the second mudcake and repeat with buttercream finishing with the third cake layer on top. </li>
<li>Spread buttercream over the top and sides of the cake until covered. Ensure layer is even and smooth as much as possible.</li>
<li>Place in fridge for 30 minutes for buttercream to set. </li>
<li>Drizzle some ganache into the nutella jar to cover the sides.</li>
<li>Slowly drizzle the nutella ganache over the top of the cake and let it drip down the sides.</li>
<li>Let ganache set for approx. 15-30 minutes (placing in fridge if need be) before decorating.</li>
<li>Place Tim tams on top of cake. Place Nutella jar nestled between the two Tim Tams (secure with some ganache). Let set.</li>
<li>Place Maltesers, Ferrero Rochers, Bueno Kinder fingers, strawberries and meringues on top and around the bottom layer of cake, drizzle some ganache over the opening of the jar so it looks like it is oozing out of the jar.</li>
<li>Drizzle / dot some of the salted caramel sauce on top of cake.</li>
<li>Place in airtight container in fridge until ready to serve. Bring to room temperature to serve.</li>
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I was so impressed with myself! hahaha</div>
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Do I start taking orders?</div>
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Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com0tag:blogger.com,1999:blog-2556838141397914744.post-3387904781367695612016-08-02T19:17:00.000+10:002016-08-02T19:17:11.104+10:00Travel Photo of the Month - August 2016Throwback to fun days in Orlando. <br />
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Enjoyed catching up with a friend at Joe's Crab Shack. Who could pass up a crab pot?<br />
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Huge pot of crab, potatoes, corn. Could not have asked for more, except more time catching up with my friend.<br />
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<br />Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com0tag:blogger.com,1999:blog-2556838141397914744.post-44330818355913517152016-07-25T13:48:00.001+10:002016-07-25T13:48:32.490+10:00Niji Sushi Bar @ Kingsford<div class="separator" style="clear: both; text-align: center;">
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<span lang="EN-GB">When you spy a Japanese restaurant and keep talking about it and then the boy suggests actually going (after only recently discovering he likes sushi) I could not refuse! Since our first visit we have been back again and will continue to do so. Over the last two visits we have enjoyed quite a few dishes off the sushi train and I am looking forward to going back for dinner and enjoying their evening menu. </span><br />
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<a href="http://nijisushi.com.au/" target="_blank">Niji Sushi Bar</a> is in Kingsford and the lines on a Sunday at noon are already getting long. We are seated at the train and within minutes most of the seats are taken.<br />
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The first dish I spy turns out to be my all time favourite now and is the tiger roll. The prawn, avocado combo with chilli is amazing topped with crunchy tōgarashi sprinkled on top. <br />
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Each plate is coloured coded to a price (typical sushi train style). Dishes range from $3.50 to $6.50. The mixed fish plate looked really good and was very happy with the choice. The tuna was particularly good.<br />
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Who else judges a restaurant on their staple dish. For sushi train it is usually the salmon nigiri. My friends little Miss 8 devoured 3-4 plates of it in one sitting! </div>
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Always nice to have a pot of green tea to sip on while perusing the train.</div>
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The deep fried soft shell crab caught out eye. It was crispy and lightly coated in a tempura batter and was very tender.<br />
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Another unique sushi roll was the duck skin roll that definitely made my mouth water and was really delicious. Crispy skin topped a sushi roll with tender pink duck and avocado in the middle. Sticky and sweet it was great.</div>
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The lobster salad roll on the other hand was a slight disappointment. The flavour wasn't awful it was more that the texture was a bit mushy for my liking. </div>
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Niji also offer a few lunch time specials ranging from bento boxes including tempura which the boy devoured on our first visit.</div>
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To sushi rice bowls like this dish heaped with kingfish, tuna, salmon, butterfish and tamago with seaweed, roe and wasabi. </div>
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Always a favourite choice for me at any sushi train is the seared scallop. Niji's is topped with sauce and mayo too.</div>
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Finally ending one of the visit's with a serve of crunchy karaage chicken we are sated and happy sushi campers! </div>
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I am very happy with my find in an area that I am just discovering. I will definitely be putting Niji on my list of go to sushi trains. They also offer a dinner service with a full al la carte menu including a degustation menu.</div>
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The restaurant also services beverages and is also BYO wine.</div>
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<a href="https://www.zomato.com/sydney/niji-sushi-bar-kingsford" target="_blank" title="View Menu, Reviews, Photos & Information about Niji Sushi Bar, Kingsford and other Restaurants in Sydney"><img alt="Niji Sushi Bar Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16565563/biglink" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>
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Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com0tag:blogger.com,1999:blog-2556838141397914744.post-4028654134554272462016-07-14T08:15:00.001+10:002016-07-14T08:18:58.811+10:00Yebisu Izakaya @ Regent Place<div class="separator" style="clear: both; margin-left: 1em; margin-right: 1em; text-align: center;">
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh3F4dqlbwJfgQJ8c0mppVojgDdcQRcA1jPc8IVvQq43UuNTCo0IAlTJCGlO0LrFFMyNtG3e3nQs00zUuSB7iXtszCOSO7UKCAcGiXIJpP8yQUtvE-KXDatBBRVXCHmqXluAZZ-geSLF4/s640/20160701_175634.jpg" width="358" /></div>
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<span lang="EN-GB">Yebisu is a charming Japanese Izakaya snuggled inside Regent Place on George Street. It’s very popular amongst the Japanese community, along with everyone else in the know! I have eaten here previously, pop over here to read about that night <a href="http://roofood.blogspot.com.au/2015/01/izakaya-yebisu-regent-place.html" target="_blank">here</a>. <br />
<br />Regent Place appears to be the 'new' dining scene with loads of restaurants and Assembly Bar downstairs.<br />
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We arrived on a Friday night a little before 6pm and the line was already stretching. As we had been invited by Yebisu to dine with them we were whisked in quickly and sat at a table along the back wall offering a great view of the restaurant.<br />
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It's pumping on a Friday night. Don't be deterred by the long lines and waiting times, it dishes up some decent and fair eats and both the menu and beverage list is fairly extensive.<br />
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First up we grabbed a couple of Asahi’s including a Super Dry Black and a cold Ippin sake.</span><br />
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<em><span style="color: red;">Asahi and Sake make for a great start to a meal</span></em></div>
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<span lang="EN-GB">Using the menu and the touch pad to select from the menu we worked our way through picking and choosing our dishes. Dishes do come out fast once ordered so if you want to have a more leisurely dinner make selections throughout the meal to pace it (and yourself (hahah) !!!).</span></div>
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<span lang="EN-GB">We start with a bowl of the lotus chips. Paired with beer and/or sake these are just the devils food. AMAZING. Whatever the seasoning is that is sprinkled on these chips is very addictive!</span></div>
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<em><span style="color: red;">lotus chips</span></em></div>
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In hindsight we should have had a bowl each. These were so utterly glorious and we neither of us could stop eating them (to the point that we were arguing who was eating more!!!) </div>
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<span lang="EN-GB">As mentioned the dishes come out fast and soon we had a table laden with dishes!</span></div>
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<em><span style="color: red;">just to start!</span></em></div>
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We begin with a serve sashimi entrée of the day. A selection of tuna, salmon and kingfish. A good palate cleanser.</div>
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<em><span style="color: red;">Today's sashimi entrée</span></em></div>
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The chilli pork dumplings are served in a decorative bowl. They are steaming and plump with pork mince with a small kick of warming chilli. </div>
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<em><span style="color: red;">chilli pork dumplings</span></em></div>
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You can not eat at an Izakaya and not order yakitori or skewers! We are swayed by the pork belly, pork and kimch (salt) and the salmon belly (in all it’s fatty gloriousness). These were all very tasty and the salmon belly was a favourite.</div>
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<em><span style="color: red;">pork belly</span></em></div>
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<em><span style="color: red;">pork and kimch (salt) and salmon belly</span></em></div>
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To finish our meal we ordered the chicken meatball hotpot. A big wok of soup and ingredients are placed on the table to simmer.</div>
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<em><span style="color: red;">chicken hotpot</span></em></div>
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The hotpot bubbled away with the occasional stir until we were ready to dig in. </div>
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Spooning out tidbits and morsels of fresh chicken, mushrooms, noodles, cabbage and fragrant broth was comforting and nourishing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1tFXeM28AyaAMfq7XyRBcuZysO_4tkK2SN0NbRbUFINKe4o8KpywlGpqVyrxWSLO4ga7QW8WA5KNjL_nvgBZ2A4LojK7BfSA1IWhoFASD5Gf6MLRo-K9tPSsujY-pzBV-m9pTtKrVvMQ/s1600/20160701_184222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1tFXeM28AyaAMfq7XyRBcuZysO_4tkK2SN0NbRbUFINKe4o8KpywlGpqVyrxWSLO4ga7QW8WA5KNjL_nvgBZ2A4LojK7BfSA1IWhoFASD5Gf6MLRo-K9tPSsujY-pzBV-m9pTtKrVvMQ/s640/20160701_184222.jpg" width="358" /></a></div>
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<em><span style="color: red;">slurp away</span></em></div>
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Yebisu is a fun night out and you won't leave hungry! It's a fun atmosphere and good food.<br />
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<span style="font-size: xx-small;"><em>*Roofood was invited by Yebisu and Washuko Lovers.</em></span> </div>
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<a href="https://www.zomato.com/sydney/yebisu-izakaya-cbd" target="_blank" title="View Menu, Reviews, Photos & Information about Yebisu Izakaya, CBD and other Restaurants in Sydney"><img alt="Yebisu Izakaya Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16566774/ibiglink" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>
Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com1tag:blogger.com,1999:blog-2556838141397914744.post-12935485363564296602016-06-24T15:57:00.003+10:002016-07-04T16:51:26.479+10:00Wok and Noodle Bar @ Potts Point<div class="separator" style="clear: both; text-align: left;">
Looking for an authentic and quaint Japanese style noodle bar in Sydney? Head to Wok n’ Noodle Bar in Potts Point. Although the address is Shop 2, 119 Macleay Street Potts Point it is actually in Llankelly Place(tucked in behind Busshari).</div>
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Wok and Noodle Bar were opened by the guys of Ramen Osan and have been opened for a few months. Seating only a handful of people at a time, this tiny kitchen overlooks its patrons and is genuinely authentic Japanese.<br />
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We share a serve of the gyoza that are home made. </div>
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Fresh and full of pork, ginger and garlic with a chewy yet soft wrapping and a thin crispy bottom these are good!</div>
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I have taken up on the recommendation to try the unique Sydney Black ramen. I’m intrigued and definitely find that I am starting to enjoy the varieties of ramen (remember it’s not that long since I really started to ‘get’ ramen).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCwYh02MD4_kxAkDtqjuuko2XqU97pMGglT0wAZJHRFNFYK7JM-OIAoYFXoVE8FQZvNsIG6nLzKjBj5zXIKwBWFbyW3MEVMlZ9rqXCvFC9yBEN-CSc3y8n1pmerDHnyB9mi2ILRqoA6G4/s1600/20160603_122845.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCwYh02MD4_kxAkDtqjuuko2XqU97pMGglT0wAZJHRFNFYK7JM-OIAoYFXoVE8FQZvNsIG6nLzKjBj5zXIKwBWFbyW3MEVMlZ9rqXCvFC9yBEN-CSc3y8n1pmerDHnyB9mi2ILRqoA6G4/s640/20160603_122845.jpg" /></a></div>
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A piping hot bowl of ramen is served to me on this wet cold day and it’s the perfect weather for this variety of ramen (but anytime is a good time). It’s a nice size bowl of soup (not over the top large) and I instantly fall in love with the bamboo handles soup spoons that are offered up to use, along with chopsticks.</div>
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The soup base consists of both Chicken & seafood stock topped with a selection of pickled bamboo shoots, yam, broccoli, mushroom, onion, Chinese yam, black garlic oil and parmesan cheese.<br />
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The black garlic paste floats on the top of the soup like a glorious oil slick and is nothing like I imagined but loved every bit of it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LqhljHRooCTx59DmONSNiRSt3Wtmd0gcDoNzMMv0W2j6zcmgjkw5f8hL5DbeBmaqjrWi4bz5_bq1qAbQ5wyESiJT-N-9d2ul_EToL0yp63XKLrWv2TlvWRmDWIBMB6mL1rBSFu3q844/s1600/20160603_123232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LqhljHRooCTx59DmONSNiRSt3Wtmd0gcDoNzMMv0W2j6zcmgjkw5f8hL5DbeBmaqjrWi4bz5_bq1qAbQ5wyESiJT-N-9d2ul_EToL0yp63XKLrWv2TlvWRmDWIBMB6mL1rBSFu3q844/s640/20160603_123232.jpg" /></a></div>
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My dining buddy orders a bowl of the spicy miso ramen, which is a Hokkaido style ramen, it’s a spicy chicken stock, a soft gooey egg, shallots and other tidbits. <br />
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The ramen here at Wok and Noodles is thinner and lighter than the Ramen O San counterpart but just as delicious and tasty.<br />
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As Sydney in the grips of the ramen craze, you can rest assured that Wok and Noodles are at the top of their game. Definitely a place I will love to come back to soon.<br />
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<a href="https://www.zomato.com/sydney/wok-and-noodle-bar-potts-point" title="View Menu, Reviews, Photos & Information about Wok and Noodle Bar, Potts Point and other Restaurants in Sydney" target="_blank"><img alt="Wok and Noodle Bar Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18347526/minilogo" style="border:none;width:104px;height:15px;padding:0px;" /></a>
Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com0tag:blogger.com,1999:blog-2556838141397914744.post-62581886512444250022016-06-04T09:00:00.000+10:002016-06-04T09:00:06.468+10:00Sushi Rio @ Westfield Sydney<div class="separator" style="clear: both; text-align: left;">
I love Sushi Rio so much that I am on average once a week. I have started having cravings if I don't get a such fix! </div>
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Sushi Rio is in Westfields Sydney on Level 4. Most dishes are $3.50 making this sushi train a fantastic cheap lunch in the city. You can choose off the train or you can order from a list of dishes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSSf5xpZwVkEoTBDKxczNBusfNDKAGD3zGyk64dr26WJnBYSRT4jOqSoEmPrAxzi229hF4N0KJE_Rs5KAV8-VKKZAF5cJS7cE9vXNtdHIrD0O-bFjS1xn-DIujMTMt74GDFDH1A5OXeUg/s1600/20160225_130745.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSSf5xpZwVkEoTBDKxczNBusfNDKAGD3zGyk64dr26WJnBYSRT4jOqSoEmPrAxzi229hF4N0KJE_Rs5KAV8-VKKZAF5cJS7cE9vXNtdHIrD0O-bFjS1xn-DIujMTMt74GDFDH1A5OXeUg/s320/20160225_130745.jpg" width="320" /></a></div>
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I would have to say my favourite sushi dishes here are the soft shell crab handroll, the crispy skin salmon (because it still meaty) and the grilled salmon nigiri.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgST0fijL8ZLsi4rE20ZOpHhdOq04mc4qy71JC3V2xpC9CXSYYH2CrGArJy_kJqSWpcP5a2O2SI6qf66tjju5QCVIqCqLG4qDIVfm5Suqjl97syY3XEVnyz50FasOssP2Ezulg4HxAcl0Y/s1600/20160303_144116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgST0fijL8ZLsi4rE20ZOpHhdOq04mc4qy71JC3V2xpC9CXSYYH2CrGArJy_kJqSWpcP5a2O2SI6qf66tjju5QCVIqCqLG4qDIVfm5Suqjl97syY3XEVnyz50FasOssP2Ezulg4HxAcl0Y/s320/20160303_144116.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2EbHNj-ehMkAAhP8jRX6VtmEzTvYUpHajgw6GhzW4KBS-dP221gm_UOCjRIwmRW-F6aNTGcdQc8GClSc74vV4hCey75RIKtnWFPzkuV0mXWIE1Xz0LiSFvmefHKswO19buqr73igk6-M/s1600/20160405_134742.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2EbHNj-ehMkAAhP8jRX6VtmEzTvYUpHajgw6GhzW4KBS-dP221gm_UOCjRIwmRW-F6aNTGcdQc8GClSc74vV4hCey75RIKtnWFPzkuV0mXWIE1Xz0LiSFvmefHKswO19buqr73igk6-M/s320/20160405_134742.jpg" width="320" /></a></div>
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Make sure you ask for fresh wasabi, which comes cold out of the fridge and top with copious amount of pickled ginger (it's the best).<br />
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Sometimes they have special dishes on, like the crispy prawns pictured below.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtWsUF8wNxmdEJZMJ61gaEASYo3iTqJdy99SOtJ51_u1b3IgossE4Jxr_r5IoH_7EdWO6UfPUWsQmrvLKR8a3yJQ1t5uPRG5xSZDQSAD3A2QTVJw1YoTH0J3SnCFSu2rBRiSTDPlpUVBw/s1600/20160422_125705.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtWsUF8wNxmdEJZMJ61gaEASYo3iTqJdy99SOtJ51_u1b3IgossE4Jxr_r5IoH_7EdWO6UfPUWsQmrvLKR8a3yJQ1t5uPRG5xSZDQSAD3A2QTVJw1YoTH0J3SnCFSu2rBRiSTDPlpUVBw/s320/20160422_125705.jpg" width="320" /></a></div>
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Sushi Rio is definitely a go too place for lunch! Best to go early during lunch time, although turn around time is frequent.</div>
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<a href="https://www.zomato.com/sydney/sushi-rio-cbd" target="_blank" title="View Menu, Reviews, Photos & Information about Sushi Rio, CBD and other Restaurants in Sydney"><img alt="Sushi Rio Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16569674/minilogo" style="border: currentColor; height: 15px; padding: 0px; width: 104px;" /></a> Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com0tag:blogger.com,1999:blog-2556838141397914744.post-70718254221891036662016-06-01T10:21:00.000+10:002016-06-01T10:21:10.714+10:00Travel Photo of the Month - June 2016<div class="separator" style="clear: both; text-align: left;">
I have been culling my old travel photos lately. </div>
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While sifting I came across this photo and it brought back a flood of memories. To a day that was most definitely in the top most memorable days in all my years of travel. One of my dream trips was to do ‘Africa’ safari style. Free camping out of the truck for a couple of months across the continent had always been a dream and that dream became a reality in 2001.<br />
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This particular day we were in Livingstone, Zambia. We were visiting that side of Victoria Falls. <br />
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We were lucky to be there during the season when the mighty Zambezi river was low and flowing slow(er) and were able to wade out into the middle of the river to the Angel’s Armchair (or Devil’s Pool as some may know it now). A natural ‘pool’ that is on the edge of the Falls, literally. <br />
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Sitting in this pool peering over the ledge into the First Gorge and looking 100 metres down to the Zambezi River below was one of the most awe-inspiring, inspirational moments of my life. A moment that I have always cherished.<br />
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Don't worry I'm not 'throwing' the photos out, just converting to soft copy and getting rid of the bulky, heavy photo albums that are gathering dust and culling some of the unnecessary photos! keeping the keepers!<br />
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Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com0tag:blogger.com,1999:blog-2556838141397914744.post-86968562178734003862016-05-31T11:03:00.001+10:002016-05-31T11:03:17.391+10:00Roo Recipe: Persian Delight Doughnuts with Pistachio and Rose Petal Toffee<div class="separator" style="clear: both; text-align: center;">
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It's that time of year again. It's Bake Off Season. My workplace holds a Charity bake-off every year and it's highly competitive. Last year I made redneck Breakfast Cupcakes and placed third. This year I am baking two entries and looking forward to eating some of the delicious baked goods my colleagues are baking! I cam second this year with my Persian delight doughnuts. I was super excited about this dish.<br />
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This first dish I have been thinking about for a while.<br />
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<span style="color: red; font-size: large;">Persian Delight Doughnuts</span><br />
A baked cardamom doughnut with white chocolate rose ganache and pistachio crumb, rose petal and pistachio toffee and pistachio pashmak.<br />
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There are a few components but fairly easy to put together.<br />
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<strong><span style="color: red;">Baked cardamom doughnuts</span></strong><br />
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<strong>Ingredients</strong><br />
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2 cup all-purpose flour<br />
2 tsp baking powder<br />
⅔ cup granulated sugar<br />
2 tsp ground cardamom<br />
1 tsp salt<br />
4 Tbsp butter, softened<br />
½ cup milk, bring to a scald but not boiling<br />
½ cup light Greek yogurt<br />
2 tsp vanilla extract<br />
2 eggs, lightly beaten<br />
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<strong>Method</strong><br />
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Preheat the oven to 160°C. Lightly grease a doughnut pan with melted butter.<br />
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In a large mixing bowl, whisk together the flour, baking powder, sugar, cardamom, and salt.<br />
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Add butter and rub through dry ingredients until crumb like texture. Add the hot milk, yogurt, eggs and vanilla and stir until combined but do not over mix.<br />
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Transfer batter to a piping bag. Pipe into greased doughnut pan to about 2/3 full. Bake in oven until doughnuts spring back. Approx 12 - 14 minutes. Let cool for a few minutes before turning out onto a wire rack to cool completely.<br />
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<strong><span style="color: red;">Pistachio and rose petal toffee</span></strong><br />
<strong><span style="color: red;"></span></strong><br />
<strong>Ingredients</strong><br />
1 tbsp rosewater<br />
1 cup of sugar<br />
¼ cup of water<br />
dried rose petals<br />
60g pistachios, chopped finely<br />
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<strong>Method</strong><br />
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Line baking tray with baking paper. <br />
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Chop pistachios to small pieces. Sprinkle pistachio onto lined baking tray.<br />
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Place 1 cup sugar and 1/4 cup water in a pan over low heat and stir until the sugar dissolves. Increase heat to medium. <br />
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Do not stir! Cook for 5 minutes until a medium golden caramel. <br />
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Pour toffee over nuts and sprinkle rose petals over the top. Set aside to cool completely before snapping into shards. Toffee can be made a day ahead and stored in an airtight container.<br />
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<span style="color: red;"><strong>Rosewater and white chocolate ganache</strong></span> <br />
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<strong>Ingredients</strong><br />
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100g white eating chocolate, chopped coarsely<br />
2 tbsp thickened cream<br />
A few drops rosewater, to taste <br />
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<strong>Method</strong><br />
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Stir chocolate and cream in a small bowl over a pot of simmering water over low heat until melted and smooth. Add rosewater to taste. Cover and refrigerate until mixture is spreadable.<br />
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<strong><span style="color: red;">Pistachio crumb</span></strong><br />
100g pistachio, crushed<br />
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<strong><span style="color: red;">To assemble</span></strong><br />
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To put altogether, ice cooled doughnuts with the rosewater and white chocolate ganache, sprinkle with pistachio crumb, top with a shard of pistachio and rose petal toffee and a pinch of pistachio pashmak!<br />
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Tell me what you think?<br />
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Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com0tag:blogger.com,1999:blog-2556838141397914744.post-56407506449737122972016-05-24T15:50:00.001+10:002016-05-24T16:21:17.068+10:00Stable Talk @ Kensington<div align="LEFT" dir="LTR">
Kensington has long been a University area, diverse, cultural and a long list of cheap and cheerfuls, offering to all the Uni students and locals looking for tasty eats. With upcoming developments now and in the near future, the area needs a few more options for those that want something a little more upmarket.</div>
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A casual café by day to tapas and wine bar by evening, cozy <a href="http://www.stabletalkkensington.com.au/">Stable Talk</a> is a warm welcome to Kensington. Opening their doors 5 months ago they are offering some tasty delights and great wines. As the name suggests, yes there is a lot of horse race theming throughout the restaurant.</div>
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Dining with friends, because you know tapas is best shared, the wine plentiful and food is delicious and of course the company is wonderful too! We definitely had very enjoyable evening. The staff are friendly and welcoming.</div>
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There is a kick ass cocktail list with some fresh new cocktails and the wine list runs with international and local wines (some by the glass) but mostly by the bottle. We have arrived early so a little tipple to start the evening is a must along side a bowl of warm marinated olives. </div>
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These plump, briny kalamata olives are addictive!<br />
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Our dining buddies arrive and a bottle of Lost Turtle, Sauvignon Blanc from, the Marlborough region is opened. The passionfruit notes are crispy and fruity.<br />
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The <a href="http://www.stabletalkkensington.com.au/#!food/tua8n" target="_blank">menu</a> is quiet extensive with a few specials thrown in.<br />
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We decide to do one of the specials, the fresh spanner crab with tomato tartar. <br />
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Fresh chunks of crab were swiftly forked up. This was a fresh and light starter.<br />
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Fried calamari slider with salad of rocket and lemon aioli and a chorizo slider.<br />
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The fried calamari sliders were pretty good. The slider bun were soft and fluffy. However I think it was the chorizo slider that one person had that was a winner.</div>
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Potato Bravas</div>
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I can never go pass a serve of potato bravas. I mean they are fried potatoes!!! These were crispy and fluffy and a generous serve.</div>
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Salt cod croquettas with lemon aioli</div>
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The salt cod croquettas were crispy and hot but I didn’t think there was a lot of fish flavour. I think I was expecting something saltier. That being said they were tasty enough, just not what I was hoping for.</div>
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Beetroot, kale and goats cheese salad with coffee salt.<br />
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The girls like the salad, the boys wouldn’t touch it. What is the aversion to kale? I really liked this salad. The beetroot had bite and the nubs of goats cheese offered a salty, creamy texture with hints of coffee salt granules.</div>
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Slow cooked beef and pork meatballs in rich tomato sauce</div>
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We ordered two serves of the meatballs, mainly because we knew the boys would like them. They were a decent size swimming in a bowl of tomato sauce.<br />
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Braised chicken in Olarosso sherry and cinnamon<br />
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The chicken would have to be the winner of the night. A serving is half a (small) chicken served with puree sweet potato. The sherry really shines through this dish. It was delicious.<br />
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Pan con tomato garlic bread<br />
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Still feeling a little peckish we finish off with some of the garlic and tomato bread. It’s crusty with hints of garlic and a light fresh tomato topping.<br />
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But you quite end a meal without dessert. So we share a serve of the Churros with hot chocolate<br />
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The churros are hot and cinnamony sweet and dunked into the spicy Mexican style chocolate these are the perfect ending to our meal.<br />
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If you are looking for a restaurant where you can have a long leisurely dinner sharing plates and sipping on lovely wines, then this is the spot for you. <br />
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Stable Talk has been a long awaited and much needed addition to the dining scene in Kensington. It's the Tomato Sauce Odds!!!</div>
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Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com0tag:blogger.com,1999:blog-2556838141397914744.post-55107808649237617872016-05-10T13:38:00.002+10:002016-05-10T13:38:41.197+10:00Ajisen Ramen @ Hurstville<div class="separator" style="clear: both; text-align: left;">
I feel I am slowly gravitating towards that level of Ramen addiction! Remember way back in the day when I just didn't get what the fuss was all about. Over time I think my taste buds are evolving!</div>
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Last Saturday I suggested we use a voucher that had been sitting around and head up to Hurstville to test out Ajisen. I have always walked past this little casual ramen place but never got around to dining here.</div>
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The 3 of us grabbed a table and the waitress handed over laminated menus. After much to'ing and fro'ing we made our choices. </div>
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Note that you can also buy a couple of bottles of Japanese beer to go along with your ramen.</div>
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I settled with a bowl of the Spicy Karaage Chicken ramen. The broth is a surprising light yet creamy and the chicken is crispy and hot and doesn't get to soggy in the soup.</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwYbsB74Iy-nH7CEiV_ptu4PMDfvzqdDZj4RbnFI55btst9AATKuXaZkjKvykCukc9fr0E4NY7ig-o3tGgzybo2dcLeC8hIB1kbGDR8PZczRcgz8VfvDfjpYam6g3wqjmpdNbA2l9a0DM/s640/20160507_181138.jpg" /> </div>
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The 'little' bro has the tonkatsu ramen (hold the mushrooms). yeah he hates them with a passion. He is so not a fung -I (fun guy)!!! Excuse the pun I couldn't help myself. I can't take credit for that though, I heard this the other day on the telly and have been waiting to use it since!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmidh63rtfzeGQ6Uvrtt3W6w8qI8nhx1jSP5ernUXkQeaqo7_kX0P2AzUVWVEvvEUrv8UTwKd1me93m0-T5VublFEtuDNmTvU9A6Z7tQxj7FMqx_GcTNAi8tnKS1N64G6pm_bjGBnp55Y/s1600/20160507_181252.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmidh63rtfzeGQ6Uvrtt3W6w8qI8nhx1jSP5ernUXkQeaqo7_kX0P2AzUVWVEvvEUrv8UTwKd1me93m0-T5VublFEtuDNmTvU9A6Z7tQxj7FMqx_GcTNAi8tnKS1N64G6pm_bjGBnp55Y/s640/20160507_181252.jpg" /></a></div>
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the boyfee , who is now quiet partial to the ramen goes the Special, which has karaage, ribs, chasu and egg.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5E8anxXGLdcPMZ4ZcBBk7AygkfJD1SZj-c8jUwQLl4JwGl6h-V782uMVC_dZ7o1v51mOjPNnXcoqheAVWLcDYAefrjl6J8Ey4pOsZ3S2N5aKtzuEfYTS9oFkRccRixKu_Qcxhe9AAfh0/s1600/20160507_181116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5E8anxXGLdcPMZ4ZcBBk7AygkfJD1SZj-c8jUwQLl4JwGl6h-V782uMVC_dZ7o1v51mOjPNnXcoqheAVWLcDYAefrjl6J8Ey4pOsZ3S2N5aKtzuEfYTS9oFkRccRixKu_Qcxhe9AAfh0/s640/20160507_181116.jpg" /></a></div>
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The usual condiments are on offer along with an awesome pot of fried garlic powder that we all liberally sprinkle on!!! I wonder if you can buy that stuff anywhere?</div>
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The restaurant has a few students, young locals and mostly people just wanting a quick and easy dinner before heading off on their Saturday night. It's a decent bowl and quiet hearty. Definitely would visit again if I was wanting a bowl of quick ramen.</div>
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Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com1tag:blogger.com,1999:blog-2556838141397914744.post-90652511939027416852016-05-03T16:41:00.000+10:002016-05-03T16:41:19.125+10:00Travel Photo of the Month - May 2016 - On the Road to GundagaiOn a recent EPIC road trip around NSW and Victoria I stayed over a night in Gundagai and stumbled across the old train station. <br />
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Left just the way you would have rode the rails back in the day. <br />
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It's a beautiful old building and station and wandering around I could only imagine what it was like.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivxEv6elUXxeIfNWNdkTer5uHm69ldADvj1SuWdMRLSsyxo6W3UNVt2KTjx0gDIeBZ25oLi66LUeihjYUSQUpuLJmaRIzWNET9Fw9Ji4_7fYYkrY-FlfAHLU5FqokdVfvaIEQ9qvt8gaE/s1600/Gundagai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivxEv6elUXxeIfNWNdkTer5uHm69ldADvj1SuWdMRLSsyxo6W3UNVt2KTjx0gDIeBZ25oLi66LUeihjYUSQUpuLJmaRIzWNET9Fw9Ji4_7fYYkrY-FlfAHLU5FqokdVfvaIEQ9qvt8gaE/s400/Gundagai.jpg" width="400" /></a></div>
Roo Foodhttp://www.blogger.com/profile/14493183424428903499noreply@blogger.com0