Hulu at King St Wharf

 

A feast at Hulu

 

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!

 

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.

 

 

Caprioska with kiwi fruit

 

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.   

 

Mixed appetiser

 

We begin with an appetiser that includes a prawn and honeydew melon salad, chili chicken, pickled carrot and daikon and spinach in sesame sauce.

 

Next up we start with dumplings.  Actually where do I start.  There are many to taste!

The pan fried mushroom dumplings are earthy and delicate in the thick chewy dumpling wrapper. 

Pan fried mushroom dumplings

 

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.

 

 

                         Deep fried lamb dumplings                               signature Crispy Cheese and Prawn Dumplings

 

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.

 

 

Nemo dumplings                                                     Prawn and pork dumplings

 

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.   

 

 

Homemade tofu and mushrooms in egg white sauce

The lobster congee was like any good congee but superior with chunks of lobster meat.    A delicious comforting dish.

Lobster congee

 

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.

 

Sweet and Sour Pork on Ice

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.

Smoked duck in Jasmine tea

 

The next dish didn't appear on the menu. It's prawns in a citrus sauce and was light and refreshing.

Prawns in citrus

Yangzhou fried rice accompanies the feast. 

Yangzhou fried rice

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.

 

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.

Signature slow cooked pork belly

 

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.

 

Osmanthus cake

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.

 

Deep Fried Ice Cream

*Roofood dined as a guest of Hulu at King St Wharf and Red Productions.  All opinions are expressly Roo's. Thanks for the invitation.

Ginger Toffee Crumb Cupcakes - recipe

 

 

I recently collaborated with The Ginger People 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.

 

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!).

 

 

Ginger Toffee Crumb Cupcakes

Makes approx. 18

 

INGREDIENTS

Cupcakes

2 ½ cups of plain flour

1 ¼ cups of sugar

3 tsp baking powder

1 tsp salt

2 eggs

125g unsalted butter, softened

½ cup of vegetable oil

1 ½ cups of milk

2 teaspoons of ground ginger

2 tbs of The Ginger People Organic ginger juice

Buttercream

250g butter

350g icing sugar

2 tbs of The Ginger People Organic ginger juice

2 tbs of The Ginger People Organic Ginger Syrup

Toffee Crumb/ Toffee Shards

1 cup of caster sugar

¼ of cold water

½ cup Jordans Oat Clusters Chunky Nut (or any nut muesli of your choice)

 

METHOD

Cupcakes

• Preheat a fan-forced oven to 160C (fan forced oven) or 180 (for conventional oven). 
• Line a cupcake tin with cupcake liners.
• 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).
• 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).
• Fill each cupcake liner approx. ¾ full. 
• Bake for 18-20 min or until a skewer (or toothpick) inserted comes out clean. 
• Allow them to cool completely on a wire cooling rack before decorating.

Make buttercream

 

• Whip butter until creamy, slowly add icing sugar ¼ cup at a time and mix at high speed until buttercream is light and fluffy.
• Add The Ginger People Organic Ginger Syrup and Organic Ginger Juice.  Continue to mix (This could take up to 10 minutes)

 

 

To make toffee crumb/shards

 

• Place ingredients into a saucepan and bring slowly to a simmer to allow sugar to dissolve. Do not mix or touch the ingredients.
•  
• 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).
• 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). 
• 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. 

To decorate

•  Pipe or dollop buttercream onto cooled cupcakes and dip into toffee crumb. Place a shard of toffee on top.
•  Drizzle The Ginger People Organic Ginger Syrup over top of cupcake.

 

 

these cupcakes were a hit with my collegues this morning!  Nothing says hurry up Autumn than warming, spicy ginger! 

 

 

*Roofoodblog would like to thank to The Ginger People at  https://au.gingerpeople.com/ and Sam Jennings PR for the opportunity to work with this awesome product!

Yebisu Izakaya @ Regent Place

 



 

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 here. 

Regent Place appears to be the 'new' dining scene with loads of restaurants and Assembly Bar downstairs.

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.

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.

First up we grabbed a couple of Asahi’s including a Super Dry Black and a cold Ippin sake.

 

Asahi and Sake make for a great start to a meal

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) !!!).

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!

lotus chips

 

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!!!)

 

As mentioned the dishes come out fast and soon we had a table laden with dishes!

 

just to start!

 

 

We begin with a serve sashimi entrée of the day. A selection of tuna, salmon and kingfish. A good palate cleanser.

 

Today's sashimi entrée

 

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. 

 

chilli pork dumplings

 

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.

pork belly

 

pork and kimch (salt) and salmon belly

To finish our meal we ordered the chicken meatball hotpot.  A big wok of soup and ingredients are placed on the table to simmer.

 

chicken hotpot

 

The hotpot bubbled away with the occasional stir until we were ready to dig in.

 

 

Spooning out tidbits and morsels of fresh chicken, mushrooms, noodles, cabbage and fragrant broth was comforting and nourishing.

 

slurp away

 

Yebisu is a fun night out and you won't leave hungry!  It's a fun atmosphere and good food.

*Roofood was invited by Yebisu and Washuko Lovers. 

 

Mappen @ Bondi Junction

For those that have been long time readers and or know me personally, you know of my love affair. It's a love affair that is comforting, loving and it's warm embrace is welcoming and needed on occasions. It was love at first sight and has deepened over time. It’s faithful, loyal, trustworthy and never stands you up. That love affair is with Mappen on George street in the city.  

 

 

So when I was recently invited to dine at Mappen at Bondi Junction I was curious and intrigued by the menu. The Bondi restaurant offers a combination of the menus from Mappen, Oiden, Tenkomori and Dera Uma (all owned by the same company) which gives a lot of flexibility and choice and it also serves Japanese alcoholic beverages including Japanese Orion beer and sake (and for the record I have recently become a sake convert all thanks to Yuri at Washoku Lovers).

 

 

Tough choice when there are various restaurant dishes on the menu but we eventually come up with a worthy meal!

 

I grab a tray and head on down the line, first ordering out soup and rice then pick and mix a selection of tempura which is kept hot under the lamps. Next up is the cold salads and desserts.  Then you pay at the end.  Easy.

 

There is a small condiments bench where I fill up on shallots and mounds of crispy tempura pieces (my little guilty pleasure!)

 

Check out the tempura goodies. 

 

 

I have ordered a sake (cold), which is served in a cute square Japanese cup. As a Washoku Lovers members, you can add a side of pan fried gyoza (3) for $3 with your sake. That’s a great deal.

 

 

 

 

Our table is laden with delicious food and after a few snaps (yes I few LOL) we are ready.

 

So here from top and clockwise we have the Wagyu BBQ Beef bowl, gyoza, chicken katsu, prawn tempura,  udon soup with chilli tofu mince and daifuku.

 

 

 

 

I have gone with my traditional udon with chilli tofu mince with pickled mustard greens.  Silly me forgot to order an onsen egg to go on top (insert sad face here).

 

 

 

Yes I may have walked around the restaurant to pose my bowl of soup above.  Below is where we ate at the communal tables.  I just love my udon soup topped with shallots and lots of crispy tempura. The broth is light and full of salty flavour and the fat, silky udon are slippery and chewy.

 

My dining partner for the evening is Mr M  and he starts with his pan fried gyoza and says they are really good.  I didn't try one tonight. Followed by the BBQ Wagyu beef rice bowl with coleslaw, pickled ginger and sesame seed.

 

 

 

 

The wagyu beef is tender and sweet and delicious.  The crunchy coleslaw is a nice addition and good texture.  The beauty of the rice bowl to is that you can choose your size bowl making this a great way to portion out your meal (depending on your appetite).

 

After my bowl of noodles, I have saved my tempura bits for last.  I bite into the crispy prawn tempura and the prawn is delicately cooked and the tempura is super crunchy. I am always intrigued how they keep it hot and crisp.

The chicken katsu is perfection. Crispy and perfectly cooked chicken thigh its super tasty and I nibble on it through out the meal. I love it.

 

 

 

Ending our meal with daifuku but we are full so I take them home to have later.  Here we have the lovely pink sakura daifuku. Filled with a not so overly sweet red bean, it's a lovely way to end the meal.  I also had the black sesame daifuku too.

 

  

 

Mappen Bondi is the perfect spot for a casual meal or snack. The many options and variations available makes for an easy choice for those that just don't know what they want of for those that want a bit of everything.

 

*Roofood dined as a guest of Mappen and SD Marketing.  Thank you for the invitation.

 

 

Sushi Train @ Neutral Bay

 

 

Many (many, many) moons ago I took my very first bite of a sushi roll. I was intrigued by this handheld snack and instantly fell in love with the little parcels of rice and teriyaki chicken, cucumber and avocado wrapped in nori sheets, doused in wasabi and soy and a slither of lurid pink pickled ginger on the side. Yes, back in those days, and I am talking a good couple of decades ago, chicken teriyaki was one of the first sushi rolls to pass my lips. Thankfully, it wasn’t long before I was eating raw tuna and salmon rolls and moving onto sashimi, amongst other tasty morsels. My palate has certainly come an extremely long way since those days of chicken teriyaki rolls.

I am by far no sushi expert. Yes I have had my fair share of sushi and sashimi. I have had varying degrees of quality and quantity both here in Australia and internationally. Of course, like most, I have my favourite(s).

As with many ‘franchised’ restaurants I admittedly (and most ashamedly) have always had this pre-conceived notion that Sushi Train (which is also one of the originals to open in Australia) was a simple, casual sushi train serving plates of average sushi on mass to the public.

HOW WRONG WAS I!  

We arrived at Sushi Train in Neutral Bay at 6.30pm on a Tuesday night and the restaurant was bustling. I was blown away about how inviting and warm the restaurant felt. Friendly staff welcomed us into the restaurant and seated us at a booth near the rear or the restaurant offering us a full view of the room. The room has warm and friendly, with dark panelling, soft lighting, counter seating and booths which are beautifully set around a central preparation/kitchen area where you can watch the chefs.

Ken, chef and owner introduces himself and has carefully prepared a dish of salmon aburi to start our meal. This dish is off menu and has been specially prepared for us. Salmon aburi is cross between half grilled and half raw. Usually found atop nigiri, this is ‘deconstructed’ with lettuce, tomato, alfalfa sprouts, lemon slices, fried garlic and salmon roe. This is a lovely light dish and I love how the fat pearls of salmon roe ‘pop’ in the mouth with a subtle fishy brine flavour.

 

 

Sushi Train drinks menu includes a selection of good wines along with a small selection of sake.  It's also noted that BYO is available.  It doesn't matter how many times I have tried, Sake is unfortunately one drink that I have never quiet enjoyed.  However, when Ippin is recommended, to be served cold, I decide on one last ditch effort  The Ippin is described as medium body rich taste.  We have also ordered the Bishonen, that has a dry and sharp finish (for comparison and research purposes). As a side note, if you are a member of Washuko Lovers, bring your card along and you will receive a complimentary sake.  If you aren't a member head on over and join up (it's free). 

 

 

 

It is Japanese custom to pour drinks for others and never your own and a sure fire way to drink far to much.  Although the Bishonen was exactly how I imagined it would be and one I am not partial to, the Ippin is a game changer!  I really enjoyed this (but it must be cold).

 

Getting down to the food.  Sushi Train offers a more diverse and certainly more modern sushi compared to other restaurants.  Sure there is plump and filling sushi and sashimi making it’s way around on the conveyor however, the menu offers an a la carte offering of nigiri, handrolls, ‘ships‘ reminiscent of an Izakaya vibe.

It's refreshing to see something a little different and exciting.  It wasn't until after dinner that we realised the only dish that we actually took from the train was Edamame.  These were crispy, cold and good.

 

 

The remaining dishes were ordered al la carte.  I did noticed the selection of sauces on offer.  Obviously wasabi was, along with big packets of pickled natural ginger (not pink here) and also packets of teriyaki sauce and kewpie mayonnaise (on the right hand side).  Condiments  I have never seen elsewhere.  I also noted the above average number of packets of ginger my friend was enjoying!  It was good.

 

The menu is broken down into types of dishes.  Here we have the Seaweed and Tofu salad with sesame dressing.  Firm cubes of tofu next to a big mound of seaweed. I felt healthy eating it plus the sesame dressing was lovely.

 

Agedashi Eggplant is a generous bowl.  Tender pieces of eggplant are swimming in a light dashi broth.  I like it a lot...although my friend would preferred it a little saltier. 

 

 

A selection of nigri follows.  There are some delicious options.  We start we Ika Sugata nigiri which is a raw whole baby squid.  This is creamy and tender.

 

 

Always a fan of grilled Hotate nigiri, which is more commonly known as grilled scallop.  Hotate is my go to nigiri and this one is awesome. 

 

 

 

Topped with fresh shallots too it's the perfect bite.

 

 

 

 

A salmon volcano ship is next up.  This is aburi salmon wrapped around a ball of rice topped with a mixture of cream cheese and mayonnaise and salmon roe.  Slightly charred  this was delicious!

 

It is the duck nigiri that surprises us.  Not your traditional choice of sushi, this duck had a jerky likeness to it.  Fatty and delicious with a sweet soy sauce and the mayonnaise.  This was a winner!

 

The tiger roll is a huge serve.  Ebi tempura (or fried prawn) rolled in sushi rice, nori and topped with avocado, mayonnaise and more tempura crumbs with a miso sauce.

The contrast of crispy fried tempura batter and the creaminess of the avocado was a great texture wrapped around a yummy fried prawn.

We end our meal with a tuna nigiri (only because we hadn't had tuna at all this evening and tuna is a benchmark for me).  This was melt in your mouth and perfect (but probably should be a starter not an end to the meal).

 

 

Sushi Train offers a blend of typical, traditional sushi to the more modern dishes and depending on your appetite will fit any budget.  We were overall extremely pleased with out dining experience, as for my friend it was second time ever to do a sushi train and know that I may just have enticed her to go again!

Thanks for a great evening.  I know I will be returning to a Sushi Train soon!

 

*Roofood dined as a guest of Sushi Train Neutral Bay and SD Marketing

Sushi Train
306-308 Military Road
(Neutral Bay) Cremorne, Sydney
www.sushitrain.com.au