7ettimo
Some time last week, I was invited to dine at one of Norton Street's new pizza joints... operated by my sister's colleague's brother-in-law. Ha! That was a mouthful.
I was pleasantly surprised at the cosiness of the restaurant; the interior was long and terrace-like. The original rustic steel frames were exposed, complimenting the orange and beige hues. We sat further inside, away from the large mirrors -ensuring that none of us would be preoccupied with checking ourselves out.
While we looked through the menu, I admired the affordable prices and drooled over the blackboard specials. These yummy complimentary tomato bruschettas were brought out on a bed of baby spinach:
Check out these cool pasta colander lights -
The portions here were perfect. Between the four of us, we happily devoured a salad, pasta and 2 large pizzas. The salad was a luscious mix of green leaves, anchovies, sun-dried and roma tomatoes, feta cheese and balsamic.
The fettucine salsiccia (sausage) consisted of thin strands of al dente pasta, tossed in a light tomato sauce with meaty bits of tasty sausage. It was scrumptious with a sprinkle of chilli flakes.
The Campollo was covered with chicken, basil, Camembert and possibly capsicum and tomato.
The seafood was more gourmet and twice as tasty... I found myself finishing off 2 big slices.
Desserts at 7ettimo included cakes and gelato. The mango gelato was delectably coated in a mango chocolate shell! Yummo. The tiramisu gelato and marble cake were a little ordinary... it left me thinking about some cannoli! (LOL, it rhymes. Try to rap that!)
The night soon evolved into random talk of cars, jobs, hobbies, what 'Zenith' meant... and what Christina is like at work versus home! It was past 10pm and Norton Street had just awoken.
Overall, 7ettimo makes delicious & simple home-style pastas and pizzas with a surprisingly affordable price tag. I'll be a regular here, that's for sure.
7ettimo
165 Norton Street, Leichhardt
November 29, 2007
brunch at Bello's
Recently, I've noticed that Zen and I are ordering the wrong foods. He asks for the salad or iced coffee and they're always served to me. Excuse me, because I enjoy big hearty meals and may occasionally order as a man would.
On this extremely late Sunday afternoon, we decided to brunch at Bello. I've been here a couple of times before and have loved their generous servings and location. It's a fabulous excuse to impulse shop, although you might not be in the mood after paying almost $10 for a bowl of wedges with sweet chilli sauce and sour cream. So here is Zen's iced coffee with lots of ice cream (which was initially served to me). And below is my frothy hazelnut latte.
Our orders take a while to arrive... I'm suspecting it was the cafe's near full capacity... and hopefully, they were preparing our dishes, fresh. The risotto does not disappoint. It's a rich mountain of creamy flavour.
However, I was more impressed with my stack of corn and zucchini fritters.
There was a $3 surcharge for the bacon but considering there were 3 - 5 strips, browned perfectly with most of the fat trimmed, I was happy. The tomato and avocado salsa was lovely too; it had cut through the pan-fried fritters and bacon so elegantly.
Cafe Bello
Level Ground, Shop 172, Burwood Westfield (100 Burwood Rd)
Phone (02) 9745 1545
October 30, 2007
Machiavelli
Machiavelli needs no introduction. It's reputation has been flourished by the high rollers and politicians of Sydney and with that, expect to pay the high prices.
Tradition and familiarity are key aspects of Machiavelli's success. Old men, all groomed well in black suits and bow ties fuss about the preparation table while others wait tables. The menu is small but has the fine usuals including Bolognese and Steak Diane.
We started off with some smoked salmon, served fresh with generous amounts of capers and thinly sliced onion.
The fried zucchini flowers were delicious too. The innards were filled with a gorgeous ricotta blend and the blossoms were airy and crisp.
I ordered the fusilli crab as my main. Tender flakes of crab meat were intertwined with a creamy white wine sauce. It was a huge serving but was it $38's worth?
Funnily enough, we had walked past a McDonald's on our way here... and the French Fries were exactly reminiscent of that. They were identically fried to a golden brown crunch, but served in a cute iron pan.
My companion had the pepper steak which was a perfect medium-rare...
The strawberries were irresistible... All night, I watched as they were picked, cut and flamed over a blue light. MmMmmm...
We walked out, full as can be... greeting and waving to some old Italian friends. Machiavelli isn't a place you'd go daily... not unless it was a business-paid-for expense of course.
Machiavelli Ristorante Italiano
123 Clarence St Sydney
Monday -Friday 12 noon - 2:30pm & 6 - 9 pm
Closed weekends and Public Holidays
Tel: 9299-3748
Web: www.machiavelli.com.au
May 31, 2007
Kingsley Steakhouse
There isn't a worst feeling than being cheated... and I would least expect it from a place as renouned as Kingsley Steakhouse. It started off well, as with all relationships. Kingsley appeared popular and I was intrigued. It's menu boasted lavish prices... so I set my expectations right up high.
And then starters arrived...
...followed by mains, where the serving sizes and lack of oomph broke my heart.
There's always a bitter sweet ending. The brulee looked delectable. The glazed shell looked as though it had been burnt the right way... through my mind, I fantasized about the nutty walnut flavours which would be entangled within the luscious cream... How wrong I was. The brulee was average. The caramelised sugar was borderlining soft. It had clearly been standing out alone for too long...
Kingsley Steakhouse
www.kingsletsteak.com.au
April 29, 2007
Rocket
Rocket Restaurant is one of those places you always talk about revisiting. They've got a sophisticated menu and a relaxing yet stylish interior. However, there's nothing really much beyond that. The service seems to suit chatty regulars... and to my surprise, the amazing dukkah and olive oil has now been replaced with room temperature bread and butter.
Zen and I decide to share the antipasto plate. There were fresh figs, goats cheese, prosciutto, grissini, a rich roast capsicum with sun-dried tomato, bocconcini and pesto tart, and more. It was a cold rainy day, and the entree was clearly not enough to share between two. Yet we were asked if we wanted a break before our mains were served?
Shortly after hinting that we were ready for our mains, Zen's seafood risotto, which was an impressive combination of prawns, swordfish, trout, mussels and vongole, arrived.
And I had the Wagyu. The gnocchi was in large chopped chunks but it so fluffy and warm. The wagyu was flakey, tender and hearty...
Because we failed to decide on one single dessert, we opted for the selection of desserts for two. Out came a colourful array tiny delicacies.
I really want to like Rocket. But it somehow doesn't seem as good as the first time. It would have also been nice if the petit fours weren't only rushed out after we had asked for the bill...
Rocket Restaurant
Cnr Help & Railway Streets Chatswood
Phone: (02) 9411 8233
Web: www.rocketrestaurant.com.au
April 10, 2007
A feast before a long game of Poker
Ah... the digital age... where my photos are time-stamped.
Think back a couple of weeks. Or even a month. Remember what you spent that Friday night doing? What did you have for dinner?
Well, I've retained all of that info to share with you (now that i'm back in action)... So... many weeks ago, Zen and I feasted on a giant seafood and meat platter at La Vigna Cafe in the Italian Forum. This is my second visit, and I found that the service was just as impressive. Hmm... which reminds me... I haven't read the Waiter's Rant in a while!
Within 10 minutes of ordering, an enormous plate of baby lamb cutlets, barbequed quails, souvlaki, spicy meatballs, Italian sausages, prawns, octopus, calamari, mussels, salad and chips were brought out...
For just $65, we stuffed ourselves silly. Thankfully, all the calories were burnt off by the end of our 7 hour Poker game.
See my previous visit.
Or check out their website.
Cafe La Vigna
Italian Forum
Shop 34, 23 Norton Street Leichhardt
Phone: (02) 9572 8599
March 25, 2007
Fifteen Melbourne Restaurant
Fifteen Melbourne. It's the restaurant from TV. It's Jamie Oliver’s. There’s definitely a novelty factor to dining at Fifteen –which explains the set-up of a reservation line and the long waiting list! Two months ago, when Zen and I were planning our next trip down to Melbourne, I persuaded him to make a booking for dinner. And so here we are. It wasn’t dinner… but we felt pretty lucky to have scored a table for six for lunch (considering that the weekend coincided with the F1 Grand Prix and the FINA World Championship). Melbourne was busy.
The interior of the restaurant was funky. Glass pots of herbs hung from the ceiling... there were graffiti feature walls, giant mirrors with elegant detailed frames, and the garden-inspired bathrooms even provided Aesop hand wash and cream. I was impressed.
The olive oil was gorgeous... I have such a weakness for good olive oil and sea salt... yummo!
The rump was served on a timber chopping board... classic Jamie Oliver style. This was probably the best main anyone on our table had ordered. Obviously, I had to do a bit of taste testing! It was divine :-)
My main dish was the quail. And unfortunately, was slightly disappointing. The red grape was an interesting incorporation but overall, nothing spectacular.
The mint ice-cream was refreshing and totally complemented the peach which was bathed in wine. The frosted almonds led me to reminisce of the kind you would normally get from the corner milk bar; except this was twice as good.
In the end, the food was pretty good but our table paid $50 for 5 bottles of sparkling water. Yes... pricey indeed.
And in case you weren't sure what Fifteen was all about? Here's something I took away with me:
Fifteen facts about Fifteen
So just to be clear...
This is about more than just cooking. 'Fifteen' is about giving troubled young people the chance to get out of the rut they're in and break the cycles that are holding them back, and to show the world how amazing they can be!
OK, I'm drawn in. Dining here again will be my charitable thing for the year.
Fifteen Melbourne Restaurant
Reservations:
Australian Callers: 1300 799 415
International Callers: 0061 3 8648 6000
Enquiries:
enquiry@fifteenmelbourne.com.au
Location:
Basement, 115 – 117 Collins Street
(Enter through Georges Parade)
Melbourne, Victoria
Web:
http://www.fifteenmelbourne.com.au/index.html
January 03, 2007
Scusa Mi Ristorante
Seeing that Zen and I were only in Melbourne for 3 nights (theoretically 2 nights, since we were on the Great Ocean Road for one the nights), Scusa Mi was meant to be my gastronomical highlight of the trip. But I don't learn, do I? Yet again... I failed to make a booking! Thus instead of an elegant 5 course meal, we ate our mains... and left (hehe).
Scusa Mi was awarded one-hat in 2007's Good Food Guide. They also boast their own label of extra-virgin olive oil, breath-taking views of the Yarra River, and a menu which names all the finest ingredients.
Superb salad. The pears were sweet and a fresh balance to the crispy witlof, celery and fennel. The cheese was a little overpowering, but gave the salad the perfect oomph. However, the service was questionable. I think the waitor was high... he managed to spill our neighbouring table's champaigne all over the curtains, and looked rather scattered when suggesting menu items. It was the night before NYE afterall... who is there to blame.
Happy new year everyone! Cheers to a delicious 2007!!
Scusa Mi Ristorante
Mid-level, Southgate
Southbank, Victoria 3006
Phone: (03) 96994111
Website: www.scusami.com.au
The Fitz @ Brunswick Street, Fitzroy
What else could have brought me to Brunswick Street but the Alannah Hill factory outlet! Brunswick Street is probably the King Street (of Newtown) or the Oxford Street in Sydney. So we snagged a seat in the open terrace and watched the Brunswick Street crowds walk on by.
I was actually sick... so you'll have to excuse the absence of my taste buds! I do remember the occasional taste of sweetness from the creamy honey mustard though...
The Fitz Cafe
347 Brunswick Street, Fitzroy Victoria 2065
Phone: (03) 94175794
December 26, 2006
Christmas dinner @ home
Merry Christmas! Last night, I was put in charge of our family's Christmas dinner. So instead of last year's roast, fresh prawns and lobster mornay, I decided to stock up on some oysters, scallops and green king prawns. I also did the gingerbread baking a day in advance!
Nothing beats fresh oysters with a few drops of Tabasco and a squeeze of lemon juice.
I adpated the Cashew-Crusted Prawns with Honey-Lemon Sauce recipe from the Coles Christmas Magazine. And instead of using cooked Australian Black Tiger Prawns, I opted for the uncooked Green King Prawns... The prawns were shelled and deveined , but I left the head and tail on (to look fancy).
1/2 cup plain flour
2 eggs
1 cup dried breadcrumbs
100g cashew nuts, chopped finely
18 king prawns, shelled and deveined
1/4 cup peanut oil
HONEY-LEMON SAUCE
1/4 cup lemon juice
2 tablespoons honey
50g butter
1. Place flour onto a plate. Lightly beat eggs in a medium bowl. Combine breadcrumbs and cashew nuts in a separate large bowl.
2. Dip each prawn in flour first, shaking off excess, then dip in egg wash and finally roll in breadcrumb mixture, pressing firmly to secure. Place on a tray sprinkled with breadcrumbs and put in fridge for 20 minutes.
3. Combine sauce ingredients in a small saucepan and simmer for 5 minutes till slightly thickened.
4. Heat oil in non-stick pan over medium heat. Cook prawns in batches for 2 - 4 minutes each side til golden. Drain on paper towel. Serve with honey-lemon sauce.
For our mains, I turned to Al Dente La Collezione (published by Hardie Grant Books, for Barilla Australia) - a compilation of pasta dishes by chefs around Australia.
120ml olive oil
1 leek, diced
4 garlic cloves, chopped
2 red chillies, finely chopped
4 tablespoons of sundried tomatoes, chopped
120g napoletana sauce
100ml cream
2 tablespoons of chives, chopped
24 large scallops
2 tablespoons of cajun spice
500g fettuccine or tagliatelle
CORIANDER PESTO
1 bunch coriander leaves, washed and dried
3 tablespoons of freshly grated parmesan cheese
3 garlic cloves chopped
1 tablespoon of toasted pine nuts
salt and ground black pepper to taste
60ml olive oil
1. To make the coriander pesto, blend all the ingredients in a food processor. With the motor running, drizzle the oil down the feed tube until all are combined.
2. Heat 60mls of olive oil in a frying pan over a medium heat. Add leek, garlic and chilli and cook, stirring often, until the leek is transparent. Add the sundried tomatoes and Napoletana sauce and cook for 5 minutes or until the sauce starts to reduce.
3. Pour in the cream and simmer until the sauce coats the back of a spoon. Stir in the chives and season to taste.
4. Cook the pasta in a large saucepan of boiling salted water until al dente. Meanwhile, pat the scallops dry with a clean tea-towel. Dust the scallops with Cajun spice.
5. Heat the remaining olive oil in a heavy-based frying pan until very hot. Cook the scallops in batches for 30 seconds on each side.
6. Drain the pasta and return to the saucepan. Add the sauce, and toss over a low heat until combined.
7. Arrange the pasta onto serving plats, and top with scallops and a dollop of pesto. Serve immediately.
And last but not least, for the gingerbread, I drew inspiration from Helen (GrabYourFork)'s post.
125g butter
1/2 cup brown sugar
1 egg yolk
2 1/2 cups plain flour
1 teaspoon bicarb
3 teaspoons ground ginger
1 1/2 tablespoons golden syrup
ICING
1 1/2 cups pure icing sugar
1 egg white
4 drops lemon juice
food colouring
1. Cream the butter and sugar
2. Add egg yolk and mix in remaining gingerbread ingredients.
3. Combine and keed until dought forms. Roll out dough and cut out shapes using cookie cutters or knife. Continue to remove excess dough for re-use.
4. Bake for 10 minutes in a moderate oven (180C).
5. Remove immediately and place on a cooling tray.
6. Whisk the egg white, then gradually add the icing sugar. Ensure that there are no lumps, then add lemon juice and food colouring.
7. Decorate as you like.
November 23, 2006
Jet Bar/Cafe, QVB
Jet Bar/Cafe is neatly tucked into the front of the Queen Victoria Building. After confirming there was available seating, we soon crawled up a steep twist of stairs, and were led to a poorly lit table. The service was cold and unattentive... it must have been at least 40 minutes before our lunch arrived.
The spring rolls were a pricey four for $7 (I know... I see five in the photo too). It was as satisfying as an entree being served half way through the mains could be.
Both Jo and I ordered the prawn linguini, which was slightly tossed with tomatoes, garlic, onion, basil and chilli. The lemon juice added a refreshing balance, but overall, it was disappointingly bland.
As usual, Sham went for the creamy pasta, and Jordan had the spaghetti bolognese... both looked wonderful and smelt so comforting! But our expectations would never have been met anyway... considering the wait and the service...
Jet Bar / Cafe
Queen Victoria Bldg
Level Ground, Shop 55, Druit St
Phone (02) 9283 5004
November 22, 2006
Cellini's Bar and Restaurant, QVB
I'm so behind with all of this blogging business. I've been tied down with the last weeks of uni (will definately be deferring next semester), and the biggest news is... well, I've resigned.
Moving on, here is another lunch time adventure brought to you by the Eyeblaster girls...
Cellini's Bar and Restaurant offers cafe style food inside the glorious (and historic) QVB. We ordered the fettucine carbonara and a roast capsicum and zucchini melt to share...
The fettucine carbonara was the perfect serving size for one. The pasta was al dente, and was intertwined with a sublime creamy pesto sauce.
On the other hand, the melt was rather deceiving... I had expected something more hearty. Perhaps with the unnamed riches of pesto or roast eggplant. Instead, pickled vegetables and cheese lay ontop of some crusty turkish bread... Ah, the dissatisfaction...
Cellini's cafe-style menu shows influences which stretches from Italy to Asia. The service was wonderful, and the food was fairly priced and was prepared quite promptly... overall, a wonderful escape...
Cellini's Bar and Restaurant
Level 2, Shop 46-48, QVB Sydney
Phone: 92644671
Operating Hours
Monday - Friday: 9am to 9pm
Saturday & Sunday: 9am to 7pm
October 23, 2006
Italian Forum, Leichhardt - Cafe La Vigna
It's been a while since I've been to Leichhardt... and there was no better way to spend Saturday night than with a few girlfriends and some tasty pastas and grills. Parking was a breeze inside the Italian Forum carpark, which was $12 flat rate for entry after 6pm.
The Italian Forum was packed with groups of families, friends and couples. It was a cheery atmosphere filled with loud conversations and laughter. The service was flirtatious but efficient.
I had the Linguine with Balmain Bugs... which was flawlessly spiced with chilli and lots of cracked black pepper. I think dried pasta was used, but they were really generous with the Balmain bugs... I counted 6 halves, so 3 whole in total. They were succulent and so tender! I tasted no basil (there were shallots instead), but the olive oil & white wine tied all the ingredients in really well.
Cafe La Vigna also offer desserts such as cannoli, tiramisu, portuguese tarts, and more! But we left for a place more quiet...
Thanks for organising this Sumali! Hope to see you girls soon :-)
Cafe La Vigna
Italian Forum, Shop 34
23 Norton Street Leichhardt
Phone: 9572 8599
September 29, 2006
Casa Di Nico
On a breezy spring evening, Zen and I strolled along King Street Wharf seeking a warm dinner to satisfy our grumbling stomachs. Casa Di Nico looked so warm inside, and the idea of hearty pasta and seafood locked in our choice.
Casa Di Nico
The Promenade - King Street Wharf, Sydney
Tel : (02) 9279 4115
Web: http://www.nicks-seafood.com.au/casa_di_nico.htm
July 13, 2006
Pizza e Birra, Surry Hills
Pizza - Mozzarella, prawns, cherry tomatoes and rocket
Maccaroni with fresh tomato and basil sauce topped with crispy eggplant
Crispy potatoes with garlic and rosemary
Pizza - Tomato, mozzarella, rocket, thinly sliced prosciutto and parmesan shavings
Casareccia pasta with a finely chopped calamari, scallop, prawn and tomato ragyu
Tomato, mozzarella and slices of spicy cured pork sausage
Italian coffee and ricotta trifle
Baked chocolate and amaretti custard, with caramel
Sweet pizza with baked banana, cinnamon sugar and dark Belgium chocolate
Pastry tubes filled with sweetened ricotta and chocolate served with a raspberry sauce