Recently in Degustation Category

After a series of strange coincidences involving the random discovery of connections between friends, clients and the chefs at Marque, I just knew it was where I had to take Zen on his birthday.

Thankfully Mark Best and Pasi Petanen are both savvy Twitterers, so I managed to book a table for two via a quick tweet!

We arrived prompty for our 7pm reservation and were greeted by Mark himself -who two nights ago was awarded (a very well deserved win of) Chef Of The Year.

We started with Marque's signature beetroot macaron with foie gras. The meringue was light and airy and literally melted in my mouth the instant it touched my tongue. I love the beautiful decadent flavours of the foie gras left lingering behind. It was a dish Mark has thoughtfully shared with Centennial Parklands Dining, where I first fell in love with this dish and Brett Graham of The Ledbury, where I had a second encounter.

Beetroot meringue with foie gras

It was clear to Zen and I that we would be opting for the degustation tasting menu (eight course for $145 plus $75 for matching wines). Unlike other three-hatted restaurants, Marque does not bring out the degustation menu at the start. We were asked to list foods we were allergic to or didn't like to eat and as simple as that, the party in our mouths begun.

For those wondering, you do receive a detailed personalised dated copy of every course and wine you ate and drank at the end of the meal. I think the anticipation it builds course after course is a rather ingenious touch.

First up was the classic molecular gastronomy example which Marque attributes to Alain Passard. It was a marvelous play on hot and cold as well as textures and taste. Each time we dug in the crisp grissini, a new flavour evolved. The playful mix of vinegar and apple cider left me buzzing for more.

Chaud-froid free range egg

I didn't take a photo of the bread on this night as I was sure the eight courses would be enough food porn for one post. We were offered a white or my personal favourite (I had at least 2 slices of these), the rye and caraway seed bread. The soft chewy texture and the dark taste was accompanied with a lovely soft butter.

Then next Mark surprised us with a sea urchin custard with mandarin and green tea powder. The custard was light and fluffy. The subtle sprinkle of green tea powder was refreshing with the delicate sea urchin flavours. It was really a dish you had to close your eyes for to savour each and every taste.

Sea urchin custard with mandarin and green tea powder

The first course took on a whimsical approach to textures. There was a coarse powder (popcorn dust), slippery softness (almond jelly), foam (almond gazpacho, sweet corn) and something that pops (avruga), all which accentuated the natural sweetness of the hand picked blue swimmer crab.

Almond jelly with blue swimmer crab, almond gazpacho, sweet corn and avruga

When the second course was brought out, I was rather regretful I had failed to mention goats cheese in my list of foods I don't enjoy. Regardless, I popped the bocconcini which let out a small burst of goats curd. The strong aroma quickly mixed with the slithers of mint, red onion and globe artichoke. The taste was clean and refreshing.

Fine salad of globe artichoke 'cru' with goat curd bocconcini

The presentation of the third course was visually intriguing. The button mushrooms were treated and sliced in such a way that they were unrecognisable. However, when tasted, the complete earthiness reveals the mushroom's identity fairly instantly. The bitter vibrant red cubes of Campari were strong and mighty, adding oomph to each mouthful of the gorgeously steamed scampi.

Steamed scampi with fish floss, scampi anglaise, campari and turnip

After the third course, we received another treat from the kitchen. This crab custard with foie gras was one of the most spectacular things I've had to date. Perhaps because it's appearance is understated. The saw dust texture on top was frozen foie gras. The rich creamyness and cold taste was strangely very well matched with the warm crab custard. It was so divine, words cannot describe.

Crab custard with foie gras

Forth course was cured duck ham with jelly-like parmesan gnocchi, fresh and braised endive and duck liver. Although I absolutely adore seafood, at this stage, I was quite excited to be moving onto the meats! Overall, the different flavours made a delightful dish with the duck ham being the standout.

Duck ham with braised and fresh endive and parmesan

OMGosh. I didn't realise it was possible to pair all of my favourite things into one. The pork jowl was slow cooked into a beautiful tender piece which had just the right amount of fat. The bed of spinach which hid the plump juicy oyster was an Asian inspired winner and the matchstick bundle of shaved truffle was even more flavoursome. I loved this course to bits!

Slow cooked pork jowl with spinach and pacific oyster

Sixth course. Just look at how juicy the Angus sirloin is -it was seared to perfection. And served with onion three ways. There was the miniature croquettes, sliced with chive vinaigrette and pureed with a beautiful smokiness. Inbetween were also two dollops of blood sausage mousse.

Angus sirloin with boudin noir, onion croqeuettes and smoked onion puree

I must have been so busy with eyeing the seventh course of Sauternes custard that I forgot to take a photo! The burnt caramel topping was delectably paired with the sweetness of the Sauternes custard.

And last but not least, roast pineapple in Szechuan pepper, orange and butter, served with chocolate soil and Manjimup truffle ice cream. The pineapple had a lovely malted texture with a hint of spice. I am undecided about the truffle ice cream, I may prefer keeping truffle within savoury dishes only. But the texture of the chocolate soil was both fun to look at and taste!

Caramelised pineapple with Manjimup truffle ice cream

We had our tea and coffee, some awesome salted caramel chocolates and bitter bon bons! The sugar coated bon bons burst to reveal an assortment of bitter liquers. I didn't fancy the bitterness but the pinch of salt within the caramel chocolates were fantastic.

Me

Zen, the birthday boy

A dinner at Marque is definitely a memorable fun filled adventure which tickles your taste buds and excites your imagination. Our wines were served by the sommelier assistant, Zoltan, who described like poetry where each wine came from and why it was paired. The service was just enough and the food was nothing short of spectacular. It was the perfect place to celebrate with a special someone.

Happy birthday Zen!

Marque Restaurant
Medina Apartment Building
4/5 355 Crown Street, Surry Hills NSW Phone: (02) 9332 2225
Web: marquerestaurant.com.au

I'm a big fan of Time Out. I would never visit a city without first consulting the local Time Out guide.

Time Out Sydney's Food Awards 09 winners were announced this week, so let's see who made the cut:

People's Choice
Winner: Glebe Point Diner, Glebe
Runners-up: Bodega, Surry Hills; Quay, The Rocks; Marque, Surry Hills; Longrain, Surry Hills

I'm a bit ashamed that I haven't yet dined at Glebe Point Diner. There are all round positive reviews from other food bloggers, namely, The Unbearable Lightness of Being Hungry, Double Cooked, Lemonade Land and Steph's Food Journey and along with mountain loads of press and editorial reviews, Glebe Point Diner is an obvious people's choice.

Best New Restaurant
Winner: Rockpool Bar and Grill, Sydney
Runners-up: Sepia, Sydney; Spice Temple, Sydney; Etch, Sydney; The Beresford, Darlinghurst

Rockpool Bar & Grill in Melbourne is an absolute favourite. While I haven't been to its Sydney sister, can anyone tell me if it's any different?

Etch is simply full of pretty spaces and their macaroni is to-die-for. The revamped Beresford trattoria is also a clear winner (runner-up in this case) with the locals.

Best Cafe
Winner: Cafe Sopra, Waterloo
Runners-up: Deus ex Machina, Camperdown; Wall, Surry Hills; Ruby's Diner, Waverley; Kazbah, Balmain

Anyone who has been to Kazbah's breakfast banquet will be an advocate. Hmmm, why isn't Dank Street Depot a runner-up?

Best Desserts
Winner: Universal, Darlinghurst
Runners-up: Pier, Rosebay; Quay, The Rocks; Longrain, Surry Hills; Rockpool, The Rocks

I haven't been to Universal, nor Pier or Longrain. But if Quay is any benchmark for the winner, I have to get myself to Universal. I adore Quay's eight texture chocolate cake and their pear creme caramel, sauterne jelly, pear icecream and caramel cream!

Best Steak
Winner: Fix St James, Sydney
Runners-up: Bistro Moncur, Woolahra; Rockpool Bar & Grill, Sydney; Tabou, Surry Hills; Mad Cow, Sydney

Wow, I haven't been to any of these places. What about Prime? Chophouse?

Best Fixed Price Menu
Winner: Bentley Restaurant and Bar, Surry Hills
Runners-up: Assiette, Surry Hills, Atelier, Glebe; Vini, Surry Hills; Marque, Surry Hills

Best Seafood
Winner: Sepia, Sydney
Runners-up: Tetsuya's, Sydney; Manta, Woolloomooloo; Fish Face, Darlinghurst; Pier, Rose Bay

Am I the only one who hearts Flying Fish, Masuya and Ocean Room?

Best Burgers
Winner: Rockpool Bar & Grill, Sydney
Runners-Up: Plan B by Becasse, Sydney; Ruby's Diner, Waverley; The Burger Joint, Darlinghurst; Paul's Burgers, Sylvania

You will have no doubt seen my recent list of where to find the best burgers in Sydney. I still stand by it -although from reading the comments, I need to get myself to Rockpool Bar & Grill and Counter Burger!

Best Cheap Eat
Winner: Black Star Pastry, Newtown
Runners-up: Din Tai Fung, Haymarket; Guzman y Gomez, Newtown; Mamak, Haymarket; Gumshara Ramen, Haymarket

Seriously, how can anything beat Mamak? OK, maybe #chronic ramen is close, but a pastry shop? It must be bloody good, and I have yet to try. But the bigger issue here, is how 6 xiao long bao (soup dumplings) for $8.80 can be considered a cheap eat!

Best Sandwiches
Winner: Malibu, Surry Hills
Runners-up: Pilu Kiosk, 'On the Beach', Freshwater; Big Bite, Sydney; Hong Ha, Hurstville; Plan B by Becasse, Sydney

Best Patisseries
Winner: Adriano Zumbo, Balmain
Runners-up: Croissant D'Or, Potts Point; Yellow, Potts Point; Bourke Street Bakery, Surry Hills; Sweet Belem, Petersham

Ah, Zumbo. Post-Masterchef, Zumbo appears to be the real winner with endless queues and requests for his macarons, croquembouche and the chocolate mousse cake.

Best Noodles
Winner: Gumshara, Haymarket
Runners-up: Pho An, Bankstown; Twisted Noodle Bar, Sydney; Menya Noodle Bar, Sydney, Tan Viet, Cabramatta

I think ramen should be in its own category. But regardless, you'll still find me every fortnight slurping up $7 noodles at Dong Ba in Bankstown.

Best Thai
Winner: Spice I Am, Surry Hills
Runners-up: Longrain, Surry Hills; Sailor's Thai, The Rocks; Chat Thai, Sydney; Crocodile Senior, Sydney

Best Yum Cha
Winner: Fisherman's Wharf, Pyrmont
Runners-up: Marigold, Sydney, Sunny Harbour Seafood Restaurant, Hurstville; Sky Phoenix, Sydney; Golden Unicorn, Maroubra

Best Tapas
Winner: Bodega, Surry Hills
Runners-up: Ash St Cellar, Sydney; Delicado, McMahons Point; Sean's Kitchen, Pyrmont, Catalonia, Kirribilli

Bodega, can anything beat it? I think Spanish Terrazas, Velero and Cantina may be close contenders for runners-up.

Best Pizza
Winner: Lucio Pizzeria, Darlinghurst
Runners-up: Pompei's, Bondi Beach; Rosso Pomodoro, Balmain; La Disfida, Haberfield; Pizza Mario, Surry Hills

Errr, Pizza e Birra anyone?

So what do you think? Are these the winners or losers?

The Taste festival is every foodie's dream... and it's coming to Sydney! I was thrilled to be invited to attend the media launch this week (free food!!!) and it has only left me feeling more excited about the upcoming event. This glam outdoor food festival allows diners to mix and match their own degustation from top restaurants including Flying Fish, Becasse & Etch, Berowra Waters Inn & more.

During the event, chefs will each produce three signature dishes; at the launch, I tasted 13 of these and here's my verdict:

The truffle risotto was flavoursome and glued together with tasty bits of mozzarella. These were super hot, rich and moist. The sauce complemented it well and was not too overpowering.

Berowra Waters - A Soignee Truffle Risotto with Mozzarella and a Spinach/Fennel Rockerfella Sauce

I've had Peter Kuruvita's yellow fun tuna with ruby graprefruit and sweet pork crackling before and this was a delectable miniature version! Tiny shiso leaf, crumbled pork crackling, a small slate of perfectly seared tuna sat on top of a pinch of grapefruit and this glossy sweet sauce. I loved it so much, I had two.

Flying Fish - Yellow fin tuna with ruby grapefruit and sweet pork crackling

Seeing so many spoonfuls of Bird Cow Fish's celeriac and smoked trout remoulade was mind-blowing. I loved the energy of the ocean trout roe... it brought the classic salad to life.

Bird Cow Fish - Celeriac and smoked trout remoulade with ocean trout roe

Restaurant Assiette paired juicy fresh Sydney Rock Oysters with a Vietnamese inspired dressing with tasted like a cross between nuoc mam (fish sauce used for dipping) and sweet chilli sauce. Fried onion and baby coriander made the perfect garnish.

Restaurant Assiette - Sydney Rock Oyster with Vietnamese dressing,crispy shallots and baby coriander

Longrain's spicy pork sausage betel leaves required a tricky maneuver to eat but it was divine. The combination of fresh herbs reminded me of all the luscious food available in Asia.

Longrain - Spicy pork sausage betel leaves & pickled ginger

I believe I had at least four of Jarred Ingersoll's pastrami of kingfish with earl grey tea smoked oysters. They were suited with a revitalizing cucumber and apple salad and was simply really good!

Danks Street Depot - Pastrami of kingfish with smoked oysters and a cucumber and apple salad

Sailor's Thai also used betel leaves with prawn and a citrus combination with plenty of peanuts. Its flavours were big and strong. Watch out for the dripping juices though! It was another tough one to pick up.

Sailor's Thai - Prawn Miang served with peanuts and lime on betel leaf

Ooh, do I even need to say anything about these? They looked and tasted marvelous! Centennial Parkland Dining's beetroot macaroon with foie gras was definitely one of my top picks! I could have eaten so many but these sexy little things were popular with the crowd.

Centennial Parklands Dining - Betroot Macaroon with foie gras

Chandon Pinot Rose pouring into glass

Ottoman Cuisine - Etli Borek - crisp home made filo rolls filled with braised veal shank, currants & pine-nuts, served with pomegranate and yoghurt sauce

Restaurant Balzac - Wagyu Beef ' Bourguignonne' with Truffled Cauliflower and Onion Rings

These cute little mini organic wagyu burgers by Justin North were the last savoury canapes to come out. As full as I was, I had to have one. If you've never had a burger melt in your mouth, this will.

Becasse & Etch - Mini organic grass fed wagyu burger

Über big and über sweet were Peter Conistis' double chocolate hazelbut baklava, and last but not least were George Francisco's jiggly-like-boobs vanilla panna cotta. Like any visit to Jonah's at Whale Beach, it was heavenly. The accompanying pomegranate molasses and lavender honey made it a work of art.

Civic Dining - Double chocolate hazelnut baclava

Jonah's at Whale Beach - Mini vanilla panna cotta with pomegranate molasses and lavender honey

And it wouldn't have been a launch party without a goodie bag! Hoorah to Lavazza coffee, Tabasco, James Squire beer and other bits and bobs.

Gift bag goodies

chocolatesuze and i fight with wooden disposable forks

Taste of Sydney
12 - 15 March 2009
Centennial Park - Brazilian Fields

Tickets are on sale now through tastefestivals.com.au & Ticketek.

When I heard that Waqu was introducing their Summer menu (available 02/12/08 - 01/03/09), I made an immediate reservation. While being one of the first people to experience this new five course degustation was cool, I must confess my failure to timely blog about it. If it weren't for my new addiction to the gym and Gossip Girl, this post would have been done five days ago... well, here you finally have it!

I'm not sure how else to describe Waqu than to compare it to Rise. They both offer ingenious fusion Japanese cuisine through affordable degustation menus.

Waqu's new location at Pacific Highway... the interior is like a dimly-lit modern cafe

Course 1 was a trio of spicy soft shell crab taco, asparagus flan with prosciutto creme and sliced wagyu rolls. The taco was an absolute delicacy... we were instructed to eat it with our hands and surprisingly meant it was mess-free! The wagyu was over-cooked for my liking but it was still tender and the soy-infused marinate made its way into the zucchini and carrot. The asparagus flan with prosciutto creme on the other hand was bland.

Starter of spicy soft shell crab taco, asparagus flan with prosciutto creme and sliced wagyu beef rolls

Next was a refreshing carpaccio dish of ocean trout and kingfish. The tangy lemon mustard sauce and plum wine jelly were mouth-watering accompaniments, bringing out the gorgeous raw textures and natural sweetness of the fish.

Sashimi dish of ocean trout and kingfish carpaccio with lemon mustard soy sauce and ume-shu plum and wine jelly

The third course was a choice of three. I had the scallop galett which was a lightly fried steamed scallop cake with a condensed sponge-like texture. Zen had the roasted duck udon with sweet soy sauce which he finished off with no excitement or complaint - a mediocre dish lacking oomph.

Entree of scallop galett, lightly fried steamed scallop cake, sauteed prawns and shimeji mushroom, edamame bean sauce

Entree of roasted duck udon, roasted duck, ina-niwa udon noodles, steamed seasonal vegetables and sweet soy sauce

I've been dreaming about Yoshii's black cod marinated with blue cheese flavoured miso, and Waqu's baked sweet miso cod fillet was a not bad substitute. The cod was rich, buttery and flavoursome... sublime when eaten with the cute colourful pickled vegetables - capsicum, miniature daikon, red radish and zucchini. I was so delighted with my main dish that I didn't take much notice of Zen's spatchcock.

Main course of miso cod, baked sweet miso marinated cod fillet with Japanese pickled vegetables

Main dish of spatchcock, cooked two ways; grilled and confit, yukari mashed potato, daikon and mizuno salad, barley-miso vinaigrette

Dessert was a generous scoop of mango sorbet, azuki creme mille-feuille which resembled a red-bean baklava dusted with green tea powder and a slice of rich chocolate mud cake with plum sauce. It wasn't as original as Rise's funky panna cotta variants but it was a satisfying ending.

Dessert of chocolate cake, azuki creme mille-feuille with dusted green tea and mango ice-cream

And lastly, a quick note: the service was a hit and miss. The waitress couldn't open our bottle of sparkling water properly and ended up tipping part of it around the glass and on the floor, while other waiters inconsistently described the food.

Nevermind that though, come to Waqu for their $55 five course menu... not the service

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Waqu
308 Pacific Highway, Crows Nest NSW
Tel: 02 9906 7736
Web: www.waqu.com.au

Zen knew that there was no better way into my heart than a night out fine dining. Last week, on Melbourne Cup day, he took me out to one of my most favourite restaurants. (Psst, I'm feeling rather spoilt now because I have just got back from a weekend away at Forresters Beach & Terrigal where I stayed at a gorgeous resort and dined at the ever so spectacular Ocean Restaurant -watch this space for the upcoming post!)

Me & Zen at Yoshii sitting at the same table as our previous visit!

First impressions say it all. My first time at Yoshii was at a Hats Off dinner during the 2006 Good Food Month. The meal then was stunning and my benchmark for degustations had thereafter risen. So, now when I dine at Yoshii, I expect nothing less, but somehow my desires seems unreachable. Perhaps I have just exposed myself to too many good restaurants... hehe... but I am a loyal diner and I will forever love the pre-meal oshibori (warm towel), the quirky modern-day Japanese cuisine and the extremely courteous service.

We started off with an appetiser of beetroot tofu which could have easily been passed off as jelly due to its appearance or tuna due to its colour. The beetroot wasn't obvious at first but after a slow taste, the beautiful fresh vegetable flavours filled my mouth and schmoozed its way with the Kuidashi sauce, prawn, wasabi and caviar.

Appetiser of beetroot tofu with wasabi and Kuidashi sauce

The second course was slightly less interesting. The deep fried taro and chicken mince ball was coated in a thick glue which was sweet yet savoury. I didn't particularly like the kelp seaweed wrapped around the foie gras and the other 2 dishes were pretty average.

Second course of deep fried Japanese taro and chicken mince, daily fish Nanbanzuke wrapped with potato mousse, duck foie gras and kelp seaweed Tsukudani and prawn with apple and citrus dressing

Zen had the Yoshii course with wine ($178) and I had the Saqura course ($120) so the dishes after the 2nd course were different. Here is Zen's third course of zucchini flower tempura filled with cuttlefish mousse (tasted exactly like the cuttlefish balls used in steamboats) and cuttlefish ink salt. I've still got no idea what cuttlefish ink precisely tastes like but this dip had a salty sea flavour and it was charcoal grey. Yum! The cuttlefish mousse was also a fantastic substitute for ricotta cheese.

Cuttlefish ink

Zucchini flower tempura filled with cuttlefish mousse

The 3rd course of the Saqura degustation was oven baked abalone. It was brought out in a tiny loaf of golden baked bread (that was inedible, I was told). I was instructed to remove the lid and to peel back the paper. It was like opening an early Christmas present... beneath the piping hot sheets were thinly sliced pieces of abalone which were infused with sake and soy... they were tender and juicy. A few more slices or even a double serve would have been heavenly!

Oven baked sliced abalone in natural juices, sake and soy

Zen and his wine

The 4th course of both the Yoshii and Saqura sets were notably one of Ryuichi Yoshii's best. Mine was the pan-fried duck breast in rich pork wine reduction. The deep glossy sauce was sensational. Zen had the milk fed veal sashimi which I had tried during my previous visit. It was served the same way with tiny vegetable cut outs and micro herbs; just as tasty as I had remembered.... good times.

Pan fried duck breast Jibuni-style port wine reduction

Milk fed veal sashimi served with forest mushroom dressing

The I had an additional course (while Zen waited for his main course) of white fish and green tea soba noodles wrapped with seaweed. The cute little pieces sat in a brown tea bonito stock with floating grains of puffed brown rice. It was so aromatic and cleansing!

Daily white fish wrapped with nori seaweed and green tea soba noodle in brown tea bonito stock

My main course was baked kingfish with red miso... simply delicious. The main course of the Yoshii set was braised wagyu beef cheek, served with a clean ensemble of spring Japanese vegetables.

Paper wrapped Hiramasa king fish baked with sansho leaves and red miso

Slowly braised wagyu beef cheek in red riso and red wine

The finale courses have been one of the main consistencies between visits... the palette cleansing lemongrass granita remained heavily dosed in champagne and the sushi plates still featured all the best ingredients. There were tuna, kingfish, garfish, swordfish, scampi, ocean trout, eel, prawn and scallops. Of course the perfect accompaniment was pickled ginger, lots of wasabi and soy and a good cup of miso soup.

Palette cleanser of lemongrass granita

Saqura course's sushi plate

Yoshii course's first sushi plate

Yoshii course's second sushi plate

Miso soup bowl

Dessert was an option between three; two of which were the same as my previous visit. We had the blissful smoked icecream which was surprising delectable and the mascarpone dusted with soy powder and black sesame. Both were delicious but again, a larger serving size would have earned Yoshii some bonus points.

Smoked icecream and fresh fruit

Mascarpone dusted with soy powder and black sesame

Yoshii Restaurant
115 Harrington Street Sydney
Phone: 9247 2566
Web: www.yoshii.com.au

You could say that dining at Marque IV was the highlight of my recent trip to Hobart. I dare to even place it on par with the Restaurant Of The Year - Quay. I thought it was definitely the best restaurant in Tasmania.

Marque IV sits along the Elizabeth Street Pier and for booking weeks in advance, we were rewarded with one of the best seats in the house, facing the waterfront harbour views. There was a relaxing glamour feel to the restaurant... dim lighting, royal furnishings and even a gold feature wall.

We sat back and began to drool over the 6 course signature tasting menu which was clearly inspired by local produce.

Sourdough bread with butter

Zen & I

We started off with an Asian-inspired hot and sour soup. A small flask of piping hot broth was brought out and drizzled over a plate of carefully arranged items including baby abalone, Bruny Island oyster, shitake mushroom and lup cheong (Chinese sausage). The flavours lingered in my mouth after each spoonful... it was amazing.

Hot and sour soup of baby abalone, bruny island oyster, shitake mushroom and lup cheong

Next up was a dish consisting of my fave 3 ingredients... scallops, pork belly and truffle -so heavenly. The scallops were seared perfectly so that they remained tender and plump. And the truffle foam aroused the crispy cubes of parsnip and juicy cut of pork belly. This dish worked on so many levels... the presentation was gorgeous too, I was so bummed my speedlite decided to run flat.

Spring bay scallops, pork belly, parsnip, beetroot and perigold truffle foam

I was a little concerned when I saw rabbit on the menu as I have never been a fan of the strong game essence. However, the spaghetti of braised rabbit surprised me. It was rich but not overpowering, buttery but not too heavy. The baby brussel sprouts were sweet and enhanced this winter wonderland.

Spaghetti of braised rabbit, cotechino, brussel sprouts and sage beurre noisette

Lighter in texture and strong on taste, the blue cheese souffle was superb. The candied walnuts and pickled pear played cheerfully with the stringy bark gum honey.

King island roaring forties blue cheese souffle, stringy bark gum honey sabayon, candied walnut and pickled pear

This palette cleanser was refreshing and definitely something I'll try replicating. It looked simple and good for you... ceylon black tea, ginger, elderflower and lemon. I loved that it was served with a tiny sprig of rosemary and lemon zest... mmm, It left me ready for the main course!

Ceylon black tea, ginger, elderflower and lemon

Main course was pan roasted wagyu blade, black and white beans, served with horseradish and sweet onion dumpling. The dumpling was a bit like onion gravy in a Chinese steamed bun... and the wagyu was good... really good!

Pan roasted wagyu blade, black and white beans, horseradish and sweet onion dumpling

Finally, dessert... the 5 courses so far only increased the benchmark of this restaurant. I expected nothing short of spectacular. The coffee, prune and armagnac tart with burnt orange caramel and vanilla bean ice cream was pretty damn good. The flavours were reminiscent of a sticky date pudding but somehow was more magical.

Coffee, prune and armagnac tart, burnt orange caramel and vanilla bean ice cream

There were no petit fours (not that they were needed, as I was more than satisfied with the $110 I'd just spent) but coffee or tea was included in the degustation. The presentation was thoughtful... a sugar cube sat on top of a tiny strainer... I joyfully watched it crumble beneath the hot tea and then swamped it with a splash of milk... muhahaha!

It was simply quite idyllic to end my trip down to Tasmania with the best of them all.

Marque IV The Restaurant
Elizabeth Street Pier
Hobart Tasmania
Tel: +61 03 6224 4428
Web: www.marqueiv.com.au

Restaurant 373 is a relatively new restaurant that works. Local fresh produce, warm furnishings, great casual service, funky appetisers and a fabulous 8 course degustation.

We started off with olives, garlic popcorn and chilli grissini...

And then slapped on lots of this delish fish and white bean paste onto crusty bits of poppyseed and almond bread.

I think we had the best seat in the house, at the front of this heritage building, facing the busy night life of Elizabeth Street:

Next up was the roasted butternut pumpkin soup. Mmm, the saffron yoghurt turned good old pumpkin soup into something more.

The menu boasted that the oysters were delivered by the oyster farmer from Bruny Island... you don't get that every day! These were served in 5 ways, although none of them really stood out. We had ours grilled with mushroom relish, natural with white balsamic pickled cucumber, gratinated with braised leek compote, drizzled with limoncello and kilpatrick hollandiase. I thought some of the flavours were too overpowering for juicy fresh oysters.

"Dust" is such a fancy word for powder. The Spring Bay scallop mousse, crispy skin confit chicken wing and scallop roe was served with lime "dust". Although being seated in a top notch restaurant in North Hobart, I somehow expected a real chicken wing.... as in, the type with bones. Nonetheless, this didn't disappoint ... it was uber crispy and there were no sticky fingers to lick up.

Oh boy, did I love the ham hock consomme. The Campania pork belly was tasty, as was the stick of crackling and the hearty aroma of the creamy fennel puree. All the flavours intertwined well into a savoury heaven.

Restaurant 373 is generous with their serving size. In fact, so generous that I was pretty much full before the Flinders Island wallaby shank was served, so Zen helped me finish off half of it. I was a little puzzled at why they served consomme after consomme but the meat fell off the bone. It was tender, juicy and... big!

The Flinders Island lamb stew was gorgeous (yes, with the wallaby and lamb both from Flinders Island, i did feel like I was eating up Flinders Island!). It was modern European at it's best... served with tiny roasted vegies and rosemary mash, I thought it made the perfect Winter feast.

This lemon sorbet was a light palatte cleanser...

... so that we could enjoy these desserts twice as much!

White chocolate and poppyseed fondant, dark chocolate and sultana anglaise

Lavosh, honey roasted walnuts and two cheeses (Lewis: made from Bruny Island goats milk & Carles Roquefort: made from Ewe's milk in France)

Overall? Restaurant 373 is new and they show it with their amateur looking business card and fresh innovative twist on European food... you've gotta love it.

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Restaurant 373
373 Elizabeth Street, North Hobart, Tasmania
Web: www.restaurant373.com.au

I took my family out to Rise this week for another celebration of my birthday! Once upon a time, I filled out a membership form which was hidden beneath the bill. And earlier this month, I received an email from them with an offer for $25 discount off the 6 course Omakase degustation. Yay! It was still $60 per person for the rest of the crew, but I think Rise is Sydney's best value degustation.

Dessert tonight was panna cotta with kumquat granita and tapioca pudding with starch balls and coffee flavoured granita. Mine was brought out with sparklers and an impressingly neat chocolate-written 'happy birthday'.

Rise restaurant
www.riserestaurant.com.au

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Considering I celebrated my last birthday at Tetsuya's, the only worthy restaurant for my 24th birthday would have had to be Quay; recipient of the Sydney Morning Herald Good Food Guide's three chefs hat since 2003 and Restaurant Of The Year in 2003 and 2005.

Quay's breaktaking views of the Sydney Harbour Bridge and The Opera House makes it a destination for special occasions. But it was the exquisite four-course degustation that completes the superb view and makes this place one of Sydney's top restaurants.

We started with an appetiser which was a sublime showcase of what would be on offer. I don't recall the ingredients but the taste and texture was delicious... and the presentation which included little edible flowers were almost too pretty to eat.

Zen's entree of sea pearls were made up of delicate morsels of sea scallop, aquaculture caviar, creme fraiche, smoked eel, tapioca, crab, yuzu and egg white pearls. There was a $20 supplement associated with this dish but the interesting blend of flavours was rather divine. We love love loved it.

I had the sashimi toro and loin of South Australian Blue fin tuna which was served with minuscule radishes, dashi jelly and horseradish cream. It was bold, artistic and tasty.

A standout was Peter Gilmore's signature rare breed pig belly served with shavings of green lipped abalone and Japanese mushrooms. The lavish flavours were naturally balanced with handmade silken tofu and decorated with tiny chive flowers. The richness of this dish made me almost lick the plate clean... and led me to pay little attention to Zen's order of slow cooked quail breasts, shaved baby squid, hazelnuts, truffle and grey ghost mushrooms, which he gave thumbs up to.

The main dishes arrived with a side salad, tossed in a cabernet vinaigrette. My butter poached Murray Cod with shaved sea scallop, green garlic, pea shoots, celery heart cream and smoked eel reduction was tender, light and comforting.

Zen's poached fillet of pure black Angus Beef was rich and earthy. The beef was a perfect pink medium and was served with a khaki green blend of young spinach, morels and fresh Tasmanian wasabi butter. The wasabi butter wasn't as overpowering as you'd expect and went hand in hand with the poached tenderloin.

Earlier research had also mentioned a chocolate cake featuring Amedi 'Chuao' chocolate which boasted eight different textures. The waiter brought out a perfect circular mould of 7 chocolate layers. The last one was scooped from a pan of warm chocolate sauce which sunk the centre of the cake. It was a rather amazing process to watch. The cake was truly decadent... and not at all too rich. I loved the subtle hint of hazelnut... the textures, oh, the textures. Mmmm...

The pear creme caramel, sauterne jelly, pear icecream and caramel cream was nothing short of being fabulous either. Zen finished spoonful after spoonful in no time.

We finished off with tea and these beautiful passionfruit infused petit fours. The marshmallows were fruity and spongy, and the white chocolate truffles completed this memorable night on a sweet note.

While I don't think the service is up to scratch, Gilmore makes Quay a remarkable dining experience.

I felt so spoilt... hehe... thanks for the lovely night, Zen ;-)

Quay
Overseas Passenger Terminal
The Rocks, Sydney
Phone: +61 2 9251 5600
Web: www.quay.com.au

Oh, the food was fabulous, I'll definitely be back.

How often have you said those words after having a satisfying meal? Well, I've committed that crime too many times. Sometimes I'd go back for that one specific thing they left me craving, other times it'd be to see a cute waiter (ha!). There's something unique about all my favourite restaurants, and the reason I love Rise, is because of their genuineness, quirky service and innovation. Plus, for their 3 year anniversary, there's even a special Omakase degustation running between 17th - 22nd June for almost half price.

So naturally, I went on the first available day, booking the 8pm session in advance... knowing that it'd be another long evening in the office. No one likes timed seatings, but hey, from a restaurant owner's point of view, it's basically doubling the revenue prospects of each table! And at $36 per person, I'm not complaining.

I've been down with the flu for a couple of days, so it was sparkling water for me, and this luscious lychee cocktail for Zen.

lychee caipiroska

The first dish was produced and brought out in masses. Behind the sushi bar, I admired the quick production line. There were boxes of washed and perfectly trimmed witlof leaves and more. The tuna tartare is a staple item on the Rise menu, regularly making an appearance in the seasonal plate. It was nice to see it used as the main entree ingredient. I also couldn't get enough of the wasabi flavoured guacamole.

Tuna tartare, guacamole and witlof salad

I think Rise had discovered the secret to making the best clear soup stock and I'm so glad they've kept using it. The soup was warm, cleansing and delicious. Somewhere amongst the dumpling-looking calamari tortellini, rocket and cherry tomatoes were bits of kaffir lime leaves -so fragrant they are!

clear broth with calamari tortellini

When the assorted sashimi platter was served, I understood why we weren't forking out the usual $60. To my shock, they had reduced the 4 servings of fresh sashimi to 2. See my previous posts here and here as proof. Nonetheless, the salmon and kingfish was fantastic. Its texture was so delicate and the flavours... mmmm.... the flavours enhanced every morsel in the shot glass.

Assorted today's fresh market sashimi of salmon, kingfish and oyster

The seasonal plate was good but not great. I didn't like how the wonton cup had been fried so early that it lost its crunchiness.

Steamed baby octopus with ume plum vinaigrette, grilled eel rice paper rolls, duck and bamboo shoot with hoisin sauce in wonton cup

Spiced prawn, mung bean noodle and yoghurt sauce... I'm so sure this was inspired by the Vietnamese prawn biscuit...

The main dish was chicken. That's right, plain joe... But wait, there was a twist... the lemongrass scented coconut cream worked wonders for this otherwise boring dish.

Braised chicken, potato croquettes and coconut cream sauce

And lastly... the pannacotta, tapioca rice pudding looked like a 3 year old's wacky Hulk experiment but tasted of something familiar to fine dining. It was the combination you wish you had thought of. Yum!

Pannacotta, tapioca, rice pudding and green tea sugared rice bubbles

I don't know what it is, but there's something good they're doing right. It seemed like the general consensus around the dining floor was that most had dined at Rise several times before.

Happy 3 year anniversary, Rise!

Rise
www.riserestaurant.com.au

Read about my previous visits here and here.

I celebrated Valentines Day a day early this year because the man had a work thing on the next night. That makes this post exactly 41 days late. Nonetheless, the 'Yoshii Course' degustation was truly memorable and simply marvelous. Even just reading through the menu, I can recall the taste of the black cod marinated with blue cheese flavoured miso. Ah, and the milk fed sashimi served with forest mushroom dressing was divine also... as was the blue swimmer crab and goats curd avocado roll.

I heart Yoshii... and you too, Zen ;-)

On arrival, I was pleased to find that the restaurant was just as intimate as my first visit. Candles were lit in tiny Moet & Chandon glasses against the wall. As we cleansed our hands with the warm towels, a young Japanese woman highlighted the different degustation sets. She took our drink orders and then bowed as she went to prepare them... leaving us in to adore the tantalising menu.

The sea urchin egg cup was a fabulous starter. The stock and egg white was light like custard and the egg yolk and sea urchin was rich and savoury. The snow pea and radish balanced and enhanced this dish.

The quintuple of entree was a tasteful artwork. It consisted of ocean trout with wrapped nashi pear served with kimizu, blue swimmer crab and goats curd avocado roll, grilled pacific oyster Matsumae style, deep fried kanpyou marinated with ginger juice and soy; and camquat with foie gras mousse pie.

This blue swimmer crab and goats curd avocado roll was my favourite of the five. The avocado's creaminess was matched perfectly with the delicate crab flavours. From memory, the leaves below were tiny trimmed shiso leaves... full of freshness!

Grilled pacific oyster Matsumae style

Deep fried kanpyou marinated with ginger juice and soy

The other entrees were interesting but not outstanding... and the cumquat with foie gras mousse pie was a disappointment as I tasted nothing but pastry. On the other hand, the next course was by far my absolute favourite! Who would have thought blue cheese would go so well with miso? Served with lotus root, celery and sesame toast, I tried desperately to extend the the buttery flavours in my mouth. I'd love to be served nothing but this as a main course.

Black cod marinated with blue cheese flavoured miso

The milk fed veal sashimi served with forest mushroom dressing was gorgeous to look at. The accompanying vegetables were cut into pretty flowers and some were shaved into tiny dainty shreds. The veal could have better been classified as rare than sashimi since the sides were grilled and not completely raw. But hey, I'm not complaining! The centre was a tender pink and the soy-based dressing was earthy and scrumptious.

Spanner crab mousse wrapped with long net mushroom in edamame bonito... hmm... I don't seem to remember this course much... the bonito was grainy but pleasant and nothing like pea soup. The crab mousse was crabby, the way i like... and the long net mushroom wrap made it all taste a bit like tofu and even slightly spongy!

After having the rose gum smoked wagyu beef with horse-raddish and turnip puree in tamari reduction, I promised myself I'd never consider becoming a vegetarian. It was tasty... very tasty... & the presentation was adorable too.

The lemongrass sorbet was too heavy on the champagne for my liking... but was still a nice palette cleanser.

Ooo... this sushi platter had so many varieties of fish I instantly forgot them all! It was uber yummy :-)

For dessert, we had a few options to choose from. Zen opted for the mousse of mascarpone with soy powder and black sesame and I had the red bean spring roll with green apple and wasabi sorbet. Considering the fact that I've just had over 9 courses... this 1 dessert course didn't feel enough.

That night ended with a regular scoop of cookies and cream ice-cream in a waffle cone. It didn't look or taste as good as the green apple and wasabi sorbet, but at least it satisfied my sweet tooth.

Yoshii Restaurant
115 Harrington Street Sydney
Phone: 9247 2566
Web: www.yoshii.com.au

You can also read about my previous visit to Yoshii here.

I've been waiting for the perfect excuse to spend $185 a head (plus drinks) on Tetsuya's 10 course degustation. And here it was... the first birthday of jenius.com.au, which also coincided with my very own birthday!

As the countdown begun, I eagerly read up and drooled over every review online. The week before, I started fantasizing about Tetsuya's signature dish. How it intrigued me... the texture and taste of what lay beneath the crusty konbu (kelp).

The service at Tetsuya's really impressed me. From the moment we drove in via the sensored gates, it seems like everyone was notified of our arrival. The valet parking attendent briskly drove Zen's car away as we were ushered indoors. I suppose it made sense that the seating arrangements and table numbers were set already, seeing that most people would have made bookings at least a few months in advance.

Soon after being seated, a wait staff brought out a basket of freshly baked and still warm sourdough and white Italian bread rolls. The black truffle and parmesan salsa butter was nothing like I had imagined. Its aroma was magnificent. I lathered each mouthful of bread up with a thick spread of the butter. Just for the record, I managed to finish off 2/3 of the pot, along with 2 sourdough rolls. I am in desperate need of a jar of this at home!

black truffle and parmesan salsa butter

Starters was the pea soup with bitter chocolate sorbet. The pea soup was served in a fancy glass... it was robust and full bodied, but the bitter chocolate sorbet didn't really do it for me.

1st course: pea soup with bitter chocolate sorbet

The next was an extra course (add $18)... four plump oysters were served with Tetsuya's famous oyster dressing -grapeseed oil, rice vinegar, soy and ginger. They were absolutely divine!

oysters with grapeseed oil, rice vinegar, soy and ginger

There are specific ways to ensure you make the most of each dish. Take for example, the second course; we were instructed to break open the scallop mousse so that each fork full contained a bit of everything. This dish was so elegant... creamy and scrumptious!

2nd course: smoked ocean trout & avruga caviar

The leek and crab custard was such a delicacy. The custard was silky soft... the savoury essence of the leek and egg simply complimented the flakes of crab.

2nd course: leek and crab custard

The third part of the 2nd course consisted of raw scallops [all-time favourite :-) of mine]... which leads me to say that this dish was the highlight of the night! All the contrasting textures and flavours were married together so well. There were these tiny citrus things which exploded with flavour... the cubed and what appeared to be buttered and toasted coutons deliciously highlighted the light and creamy textures of the scallop. I want more!

2nd course: scallop carpaccio with red wine vinaigrette

It must have been at least 2 hours into the night already because I had started to feel the effects of consuming the 2 bread rolls. Nonetheless, the ocean trout was lovely... as I had fantasized. The salty crusted konbu enhanced every tender bit of ocean trout.

3rd course: confit of petuna tasmanian ocean trout with konbu, daikon and fennel

Another favourite course was the next. Truely simple ingredients of basil, tomato and balsamic, served in the most delectable manner.

4th course: ravioli of Queensland spanner crab with tomato and basil vinaigrette

Abalone? This dish took me by surprise, as there hadn't been any mention of it before. It was such a delightful surprise... the abalone was carefully crafted into artful pieces. The braised ox tail and orange flavours were so flavoursome. It was mouth-watering goodness.

5th course: tasmanian baby abalone with braised ox tail and orange and pepper

[Edit 1/08/07: Some of you have queried why I didn't write anything about the spatchcock... it was pure laziness! So if you were wondering, the spatchcock was moist & tender. The olives and capers were a flavoursome blend which didn't overpower the natural juices at all. Overall, very rich & succulent... although more greens would have also been nice! ]

6th course: twice cooked de-boned spatchcock with olive and caper jus

The last of the savoury courses was fantastic. Imagine thinly sliced wagyu beef rolled up with a leaf of shiso and cooked medium rare. The earthy quality of the mushroom and the oomph of the lemon, sea salt flakes and wasabi brought me to total amazement. Each of the individual flavours brought out the best in each other... ah, that's what I call team work!

7th course: grilled wagyu beef with lime and wasabi

We were advised to eat this in one go. And so we did... it was sweet... and that's about all I can recall :-P

comte with lentils

The palate cleansers were so, so, so good! The beetroot and blood orange sorbet was vibrant and uber refreshing. Tetsuya's strawberry shortcake was great too... we were instructed to mix the layers together. I cheekily tried them apart. The bottom was nutty and fragrant... inbetween the cream and strawberry syrup were bits of berries... nothing too special when eaten apart, but absolutely spectacular when consumed together!

8th course: beetroot and blood orange sorbet with strawberry shortcake

What can I say? The next one up was another favourite! I love dates and white beans. The chewy texture and the sweet caramel flavours worked wonders with the shot of espresso.

9th course: vanilla bean ice cream with white bean, dates and espresso

Zen and I :-)

I asked a wait staff to take this photo of us... and somewhere in the conversation, she asked what we were celebrating... hooray, birthday cake!

my 10th course

Zen's 10th course: chocolate terrine with mascarpone and cognac anglaise

petit fours

I didn't like the cocoa dusted sweet potato balls. It was floury and bitter! But the dates and cookie centred coconut balls were yummy! They looked so simple to make... I might just give them a go in the kitchen!

and more petit fours

Overall, I loved Tetsuya's to bits! And yes, the 4 hour dining experience was totally worth every dollar! Thanks for finally making this happen, Zen!

Next on the list... El Bulli!!

Tetsuya's
www.tetsuyas.com

Zen was back on Friday night after his first working week in Wollongong; so we caught up over an initimate dinner at Rise. Heading straight to Darlinghurst after work, we were rather early... though this meant we were able to grab the cosy window seat :-)

The restaurant's interior reflected owner chef Hideki Okasaki's Japanese / European fusion style.

The menu was really impressive and forced a battle in my mind between the degustation or the a la carte. There's actually 30% off the Omakase menu on Tuesdays, Wednesdays and Sundays, but we decided go for the whole experience anyway. The degustation it was.

First of the 7 dishes was the chicken and tofu salad. The tofu was chilled and silky soft. Its flavour was so refreshing with the crisp spanish onion and shallots, and the chicken was tossed in a flavoursome sesame and miso sauce. Mmmm, give me more.

chicken and tofu salad with sesame miso sauce

Next was the soup, which was cleansing and fragrant with kaffir lime leaves and lemon grass. The fried tofu and calamari mince had such a nice complimenting texture.

clear broth with fried tofu stuffed with calamari mince

Aww, sashimi. Check out this piece of artwork! It was so beautiful... each shot glass was filled with such tender flavours.

sashimi

king fish

salmon

oyster

jewfish

And then we had the seasonal plate which consisted of:

spicy tuna tartare in wonton cup

soft shell crab sushi roll... spiced with paprika... yummm

cured salmon with spiced mayo

seasonal plate

The pasta dish featured lightly blanched rice noodles with shredded green papaya and a large scallop which was seared to perfection. Topped with dill, coriander and chilli, this dish was uber tantalising.

grilled scallop with rice noodle and green papaya salad

steamed rudder fish wrapped with banana leaf and served with zucchini flower tempura

Inside the banana leaf was a tender piece of rudder fish, some shitake mushrooms and Chinese choy sum.

miso soup

dessert!!!

berry granita with champagne infused panna cotta

I heart Rise.

Rise Restaurant
23 Craigend Street, Darlinghurst
Phone (02) 9357-1755　
Web http://www.riserestaurant.com.au

Yay! I've been counting down since last week to dine at the sensational Yoshii Restaurant. This was literally a life changing experience... I learnt anger management; and then I did some self-exploring... and ofcourse I tasted some fine food, which has set new standards.

They say pictures speak louder than words. So I was slightly pedantic with my photography. As you do, I snapped up an astonishing 55 shots. Later in the evening, I overheard a diner ask her partner why people take photos of food... Ahh, I was too involved with my meal to even bother with an answer...

Yoshii Restaurant was awarded two hats by the SMH 2007 Good Food Guide.

The Hats Off dinner at Yoshii was a twice-off, 10-course degustation.

On arrival, we were greeted with an oshibori, which is basically a warm towel to cleanse your hands. All the tables were already set with a bamboo placemat, disposable wooden chopsticks, a piece of coral/rock to rest used chopsticks on, and a print out of the menu.

Goong Chawanmushi Tom Yam Kung. This was a steamed egg custard layered on top with a light Tom Yam broth. Inside, there were treasures of prawns, pinenuts, english mushroom and a coriander leaf. The custard was silky soft...mmm!

Quattro of Entree.

Spicy Tuna Popia. Rice paper roll of tuna, lettuce, shallots and shiso (purple perilla) served with plum sauce and a dash of fish sauce. I love the sharp taste of shiso... it was matched perfectly with the hotness of the shallot and soft slices of fresh tuna.

Baby Octopus Nanban Thai Style. Octopus fried in a soft batter which was soaked in sweet vinegar.

Kurobuta Pork Belly Satay. I expected the pork to be really well marbled, but instead, it was heavy in fat. Oh gosh, it's been too long since I've had the joy of biting into something so fatty and flavoursome! The satay boasted a buttery peanut texture... which balanced gloriously with thinly sliced kaffir lime leaves, purple onion and either apple or some type of melon.

Steamed Scallop with Nam Pla Dressing. Freshly steamed scallop served with curry paste and lime infused fish sauce. Above the curry paste was a refreshing scoop of minced radish, a few strings of seaweed, and a coriander leaf.

Snapper Carpaccio served with Fish Sauce and Mango Chilli Dressing. Look at the art of this! Thinly sliced snapper, served with drops of basil oil, mango puree and sweet chilli sauce. We were advised to swish the snapper onto all the sauces... Such great contrasting textures! This dish was overall really light and refreshing.

Deep Fried Jew Fish served with Lemongrass flavoured Amazu Ankake Stock. Delicate... yet firm and sweet.

Steamed Lobster Poh Tak in young coconut. Clear broth with scallop, lobster, lotus nuts, white fungus, coriander, nametake and shitake mushrooms. I even scraped around the coconut for its silken flesh...

Grilled Marinated Spatchcock with Foie Gras Puree and Sesame Kaeng.
My first taste of Foie-Gras... it was so delicate and rich, it just took my breath away! The eggplant worked really well in this dish in allowing me to soak up all the goodness.

Lemongrass Sorbet... with champaigne... a refreshing palate cleanser...

Chirashi Sushi Thai Style. Scattered sushi served with a piece of black cod.

Soup Bowl.

Yoshii Style Mango Tango. Sticky rice with slices of fresh mango, a cherry blossom leaf and red bean sauce.

The restaurant was tiny and the service was nothing special ... but since I sat at the sushi bar, I was able to witness the talented Ryuichi Yoshii execute his dishes in style. The food was absolutely amazing.

Yoshii Restaurant
115 Harrington Street Sydney
Phone: 9247 2566
Web: www.yoshii.com.au

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