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"Have a beer and a conversation so you don't stuff around with it" says Craig of MuMu Grill, as he gives us advice on how to properly cook beef. The key tip is to look for chargrill marks. Grill it for 2½ minutes, rotate it 90 degrees and grill for another 2½ minutes then flip and do the same. As important as the cooking stage, it is also crucial to rest the meat for half the amount of time it took to cook.

But before I get carried away with my learnings from MuMu's Beef & Beer class, let me first share a little bit about the background of eating beef.

Demonstration of the different cuts of beef

I was pretty shocked to discover that only 20% of a cow is considered the primary cut. This consists of the rump, tenderloin which the eye fillet is cut from, scotch and sirloin. The meat ranges on a scale from tender to tough. On the tougher end of the range are shanks used in osso bucco which require vast hours of cooking time and have the most flavour. Apparently, the scotch fillet has the ideal balance between tenderness and flavour.

The next stage is of course the ageing of the meat. Craig recommends one month wet ageing followed by one week dry ageing. The ideal is a total of 42 - 50 days as he has found no further benefits to the flavour or tenderness if it is aged any longer.

He also highly recommends grass-fed beef in contrast to grain-fed beef. And there are health advantages accompanying this argument. So not only do you get a greater natural beef flavour, but you also get a better Omega-3 ratio. Cattle fed primarily grass enhanced the omega-3 content of beef by 60% and also produces a more favorable omega-6 to omega-3 ratio. Conventional beef contains a 4:1 6:3 ratio while grass-only diets produce a 2:1 6:3 ratio (French et al., 2000; Duckett et al., 1993; Marmer et al, 1984; Wood and Enser, 1997).

Okay, now let's move away from the statistics and get cooking :)

Tasting grass-fed wagyu

The easiest method to bring out the robust natural flavours of beef is to simply coat it with a mixture of oil, sea salt and black pepper. The oil allows the meat to absorb more heat, the salt brings the flavours together and the black pepper is Craig's preference for adding an extra taste. We tested this simple recipe out on a piece of grass-fed wagyu and the result was sublime! The well marbeled texture meant the wagyu was super tender and the mushroomy flavour inside was just irresistable.

The best way to tell if your beef has reached your preferred 'done-ness', is to press on the pad of your palm. For example, touch your thumb to your middle finger and the pad on your palm represents medium-rare. The resistance on the pad is what your beef should feel like. Your index finger to your thumb will represent rare and your pinky to your thumb will represent well-done.

Testing the done-ness of your beef

If you're after something a little bit more special, then the next two variations are perfect for you. I personally can't wait to show these off at my next BBQ!

Szechwan pepper and coffee bean crusted beef

We were also taught how to make a scrumptious 5 ingredient barbecue sauce from scratch (which went really well with the BBQ ribs!) as well as a wicked salad dressing.

BBQ ribs with 5 ingredient barbecue sauce

So we take our food outside to a beautifully set table. As we soak in the warm summer heat and begin this afternoon feast, Dan of Beer Snobs enlightens us on the art of appreciating beer. And as a non-beer drinker, I must admit, I think I've taken a liking to some of these boutique beers!

Outside MuMu Grill, Crows Nest

Dan's first tip was that beer must be poured into a glass - let it breathe and open-up. We then looked at the three C's... Beginning with Colour. Colour ranges from the light yellow to the darker end of the spectrum which can be a deep golden honey or a dark ruby red; then we have Clarity which can be filtered crystal clear or cloudy from wheat proteins and suspended yeast and lastly, Carbonation which is the reaction of the sugar and yeast.

I'm not going to spoil the fun by detailing each of the beers we tried (or the other recipes which Craig shared) because the Beef & Beer class was so enjoyable and educating, I think every man should get hands on and sign up to a weekend class and take his cooking (and beer tasting) to the next level!

Beer tasting with Dan of Beer Snobs

Beef & Beer Masterclass
Where: MuMu Grill, 70-76 Alexander St, Crows Nest NSW
When: Every 2nd and 3rd Saturday of each month, from 10am
Cost: $85 each
Bookings: Call (02) 9460 6877
More information: http://mumuland.wordpress.com/2010/01/15/beef-and-beer-masterclass-85/

Jennifer and her partner attended the Beef & Beer class as guests of MuMu Grill.

With a new start to the blogging year, I couldn't help but look back at all the yummy photos that didn't make it to the blog in 2009. So I'm dedicating this first month to my rather large blog back-log.

Amongst some very delectable meals are these images from a lunch event in late October with Fountain Sauces. Thanks to the lovely Prue from The Mint Partners, I was at the table with the likes of Julie Goodwin (winner of Masterchef Australia '09), Margaret Fulton (Australia's greatest food guru) and Sarah Hobbs (food editor at Notebook).

The purpose of the event was to welcome Julie to the Fountain family. Like many Aussies, I have fond memories of a bottle of Fountain Tomato Sauce being my trusted companion to meat pies, sausage rolls and almost anything else I could get away with eating. And as I've grown up, I've learnt that sauces can be used in many other gourmet ways when paired with fresh produce.

Fountain's great new website shares with us these hints, tips and cheats - a few of which I had the pleasure of tasting:

Thai beef salad with Fountain Hoi Sin, Soy and Spicy Red Sauce

De-boned leg of lamb marinated in Fountain Australian BBQ Marinade and served with Fountain Mint Sauce and Mustard Sauce

Prawn skewers marinated in coriander and Fountain Spicy Red Sauce

Salad of roast pumpkin, steamed beans and fetta

Quinoa salad with rocket and vine ripened cherry tomatoes

Potato, prosciutto and chive salad

Petit fours - brownies, Turkish delight and macarons

For recipes on these quick and easy dishes, marinade ideas and more, visit the Fountain Sauces website.

P.S. Julie has confessed to reading food blogs :)

In celebration of the new year, I thought it would be suitable to look back at all of my best eats in 2009. Here, I've included some of my most frequently visited restaurants as well as a few memorable favourites.

Most Visited Casual Restaurant: Dong Ba Bun Bo Hue, Bankstown, NSW
I think I have honestly dined at Dong Ba at least once every fortnight in 2009 - joining the regular local slurpers of Bun Bo Hue, a Hue-style spicy noodle soup. It is only $7 and the food (they also serve plenty of other traditional Vietnamese eats such as my second most ordered dish here, the Cambodian Rice Noodle Soup) is served at lightening fast speed. Dining at Dong Ba in Bankstown is always a guaranteed fuss-free cheap and cheerful eat. Another bonus is that the menu caters for all possible cravings of anything Vietnamese so is sure to satisfy everyone. But the best part would probably be their drinks menu which includes the iced black coffee and the avocado milkshake.

Dong Ba
296 Chapel Rd South, Bankstown, NSW

Bun bo hue (Hue-style spicy noodle soup) at Dong Ba, Bankstown - My most visited casual restaurant of 2009

Most Expensive: Le Cinq, Paris
In May 2009, I left home for my first eating extravaganza in Europe. Let me just start off by confessing that I have a really bad habit of not checking prices whether it be shopping or food. My boyfriend almost passed out when he browsed through the 'host' menu at Le Cinq, which I had booked many months in advance. Thankfully I had the 'guest' menu which didn't have the prices so he was able to break the shock to me slowly. We soon justified to ourselves that because we had travelled all the way from Sydney to Paris, it would only be right if we allowed this one splurge and promised to be sensible throughout the rest of the trip. Le Cinq sits within Paris' most luxurious hotel - Four Seasons George V, and is the most elegant space I've ever dined in. Something like 440€ (AU$900 at the exchange rate during that time) excluding drinks and service charge and almost six hours later, we left gleefully with a massive dent on my credit card.

Le Cinq
Four Seasons Hotel George V
31, Avenue George V, Paris, France
www.fourseasons.com/paris/dining

Best Surprise: Wiseman Park Wollongong City Bowling Club
My boyfriend was transferred to Wollongong for six months for work, a few years ago. During a visit to some of his old workmates earlier in 2009, we were introduced to Wiseman Park Bowling Club. Tucked within a senior's bowling club bistro is this spectacular down-to-earth yet slightly fancy restaurant. Think traditional Mediterranean and remember to make a reservation if dining on a Friday or Saturday night as the secret is out, and this place is hawt!

Wiseman Park Wollongong City Bowling Club
Gipps Road, Wollongong, NSW

Favourite City Travelled To: Barcelona
My time in Barcelona can easily be summarized with daily visits to the Boqueria Market - the best market I have ever been to. The vivid display of fruits, seafood and jamon was an amazing sight and simply drool-worthy. The friendliness of locals shouting "hola" and the buzz in eating paella after paella, oh, and the shoes made Barcelona my favourite city visited in 2009. Hopefully I'll get a chance to visit it again soon.

Boqueria Market
www.boqueria.info

Fruit drinks display at Boqueria Markets, close up of paella and tapas in Barcelona

Most Visited Seafood Outlet: Ocean Foods, Drummoyne, NSW
Almost every drive on Lyons Road in Drummoyne has resulted in me stopping by at Ocean Foods. Their floor to ceiling glass walls means there's no running away from the grand display of fresh and ready to cook seafood and salads.

Ocean Foods
154 Lyons Rd, Drummoyne, NSW

Most Visited For Dessert: Mamak, Sydney, NSW
Roti and condensed milk are just made for each other. After countless dinners at other restaurants across the city, Sydney food bloggers, myself included, seem to always end up at Mamak for dessert. The roti tisu is a golden cone encrusted with butter and sugar that tastes heavenly with a swirl of condensed milk and sometimes, even ice-cream. If that doesn't have you drooling, the roti pisang will - with freshly sliced banana that caramelizes within a thin buttery roti. Oh, so good.

Mamak
15 Goulburn St, Haymarket, NSW

Favourite Late Night Dining: Wagaya, Haymarket, NSW
With ridiculous trading hours (Wagaya opens until 2am on most nights), private booths and a quirky touch screen ordering system, late night dining at Wagaya is perfect for those night owls (like me) who want a decent feed. I can't get enough of their soft-shell crab hand rolls, lotus root chips or takoyaki gratin. Unfortunately, all this late night dining has contributed greatly to my growing waistline... Hmm... Did someone say New Years Resolution?

Wagaya
Level 1, 78-86 Harbour St, Haymarket, NSW

Dining at Wagaya - Most Visited Late Night Dining Restaurant of 2009

Best Discovery of a Hidden Gem: Uchi Lounge, Surry Hills, NSW
Uchi Lounge is only a street behind the chaotic Oxford Street but upon stepping inside, you're in a whole new world. It is soothing and peaceful, offering a selection of Japanese sake cocktails and some scrumptious food such as their grilled eggplant with miso and a sprinkle of parmesan.

Uchi Lounge
15 Brisbane St, Surry Hills, NSW

Favourite Bar: Water Bar at Blue, Woolloomooloo
I was introduced to Water Bar after my 25th birthday dinner in 2009. It's the fine dining of bars. As well as offering all the traditional cocktail favourites, Water Bar also features a range of new concept drinks that utilises some surprising and experimental techniques. Elderflower martini with a cucumber air, the kaffir lime dacquiri with coconut foam or the spiced fig whisky sour are just a few to name. The only downside here are their trading hours, closing at midnight on most nights and 10pm on Sundays and Mondays.

Water Bar
6 Cowper Wharf Rd, Woolloomooloo, NSW

Favourite Brunch: Rhodes Phoenix, Rhodes, NSW
Yum-Cha, Dim-Sum, whatever two words you use to call the fine art of eating dumplings and other Chinese delicacies over tea with friends or family, is a weekend hobby of mine. Having discovered the Phoenix group in 2007 - there's four of them: Sky Phoenix, Hilltop Phoenix, Manly Phoenix and Rhodes Phoenix, I quickly became a regular at the Rhodes restaurant which is only a short drive from my place. 2009 saw me dining at Rhodes Phoenix more than ever before. I have such a weakness for their prawn toast!

Rhodes Phoenix
1/5 Rider Blvd, Rhodes, NSW

Being self-employed means working from home for the majority of the week. Or if i feel like getting out, then from a cafe. Those who follow me on Twitter will have seen my latest find: Laptop Friendly Cafes. It is a site which conveniently tags cafes so readers know if power is available, and if wifi is free.

Badde Manors doesn't have either but its cozy atmosphere, long trading hours and
moreish vegetarian food and desserts makes it the perfect study spot for late night cramming, or an ideal place to get work done.

I've been to Badde Manors a few times before. The first visit was documented here.

They're known for their generous serving sizes and I'm glad to see that they still live up to the name.

My eggplant schnitzel ($15.50) is served with an enormous amount of Irish mash, some steamed vegetables and garlic toast. The eggplant is thankfully not soaked in oil, which is a common mishap with this delicate sponge-textured vegetable. I enjoy the cajun spiced breadcrumbs coating the silky eggplant. The mushroom sauce and creamy mash are the best parts though. They're the core ingredients to my definition of honest comfort food.

K has the chef's salad ($12.50) which essentially has all the goodies one would want in a salad! Mixed greens, chick peas, runner beans, artichoke, grilled haloumi and roasted almonds are tossed in with a minted tahini sauce which she mentions is strangely bitter.

An hour goes by and we both shamefully can't finish our meals due to its sheer size but walk out eyeing the tempting cake display. Perhaps the next visit will have to be an afternoon "working" tea.

Badde Manors
37 Glebe Point Road, Glebe, NSW
Web: www.baddemanorscafe.com
Phone: (02) 9660 3797

Opening hours:
Monday - Thursday, 11:30am - 11pm
Friday, 11:30am - midnight
Saturday, 1pm - midnight
Sunday, 1pm - 11pm

View Larger Map

All day breakfast - coffee and fresh juice

What I've been doing a lot of lately, is surrounding myself with other motivated and passionate individuals who have left their secure full-time jobs and are doing their own thing. There seems to be more and more friends doing 4 day working weeks or even changing careers completely. The inspiration must be contagious.

On this particular day, I had brunch with the fabulous Mel (aka Fooderati). With both of us coming from advertising backgrounds, our passion for food and appetite for new experiences led us to leap towards new opportunities. As we caught up on each other's recent ventures, we soaked in a bit of sun and munched on a delightful breakfast at Pieno in Surry Hills -which is a relatively new little place adjacent to The Winery by Gazebo and opposite Thomas Dux Grocer on Crown Street.

I started off with a freshly squeezed grapefruit juice. It was intensely citrusy and bitter sweet which was exactly what I needed.

I spent longer than usual browsing the all-day breakfast menu and finally put my new waistline reduction obsession aside and ordered the blueberry griddle cakes which were served with melted butter and maple syrup and dusted with icing sugar. They were moist and hearty and generous in serving size too as I only manage to finish off half the plate.

Blueberry griddle cakes (pancakes / hotcakes) with butter and maple syrup

Mel's sauteed mushroom bruschetta with an extra side of bacon was as enormous and hid beneath a promising garden of rocket. The scent of the toasted bread which had been lightly coated with garlic oil was divine.

Breakfast bruschetta of sauteed mushrooms with rocket and garlic oil and a side of bacon

Sometimes, there's nothing much better than a late morning start with a good breakfast!

Pieno
11/285A Crown St, Surry Hills, NSW
Phone: (02) 8354 1303

Gazebo Wine Garden's girls' picnics are such a wonderful offering. They're exactly my type of thing -a picnic where all you have to do is round up the girls! The food and wine is catered for, there's no worrying about picking the perfect spot or getting dirt on your pretty sundress. It's a bit like camping really. I enjoy the great outdoors but would never go camping au naturale... In fact, the only time I have ever gone camping was at Booderee National Park in Jervis Bay where we were steps away from electricity, toilets and BBQs. Brilliant I say!

The Girls' Picnic must be booked in advance and are available from noon til 2:30pm on Fridays, Saturdays and Sundays. For $35 per person, you're greeted with a glass of bubbly and three tiers of delicious goodies.

At lunch with the girls -Maggie, Karen, Emma and moi

Glasses of bubbly

We decide to also share two jugs of Pimms & lemonade which are $25 a pop. The jugs are full of Pimms No1, Gordons gin, Rosso sweet Italian vermouth & strawberries, mint, cucumber topped with lemonade & dry ginger ale. It is refreshing, fruity and sweet.

The quirky furnishings and whimsical decor come complete with cute waiters dressed as lifeguards. Ours happily posed for us :)

Our lifeguard

Pimms and lemonade

Quirky decor

The picnic theme is brought to life with a wicker picnic basket, warm French baguettes and a convenient wooden chopping board and knife. Accompanying the bread are delicious marinated olives, an avocado and pistachio dip and a corn relish.

French baguette and picnic basket

Marinated olives, dips and relish

It was lovely to bask in the sun whilst feasting our eyes on a garden filled with beautiful vines, old Victorian chairs and cushions and enlivened with fresh flowers.

In the garden

Three tiers of delicious goodness

The first tier was salads. They were served room temperature which suited us well as we felt we were beginning to roast in the heat ourselves. There was pumpkin & feta, roasted almond salad, chat potato salad with mustard mayo dressing and green onion, mushrooms with pesto and a simple ratatouille with chunky pieces of cauliflower.

Salads

The second tier were meats and seafood. There was smoked honey ham with fresh iceberg lettuce leaves, cherry tomatoes and chunks of cheddar cheese; piping hot deep-fried soft shell crab; cooked prawns, smoked Atlantic salmon, lightly peppered pastami, steamed mussels and pickles and cornichons on a bed of rocket -plentiful to go around.

Meats and seafoods

On the side we also add a rocket, pear, pinenut and parmesan salad which is a combination that can never go wrong.

Rocket salad

Finally, we ate our way up to the top dessert tier which we had been eyeing from the start. Moist chocolate brownies went hand in hand with fresh pieces of rockmelon, strawberries, watermelon and marshmallows.

Dessert

Leave the picnic rug at home and hop on down to Elizabeth Bay...

Gazebo Wine Garden
2 Elizabeth Bay Rd, Elizabeth Bay
Phone: (02) 9357 5333
Web: www.thegazebos.com.au

Cafe Du Coeur was a little French cafe on Bay Street which recently went through a brand revamp.

The result being Cafe Qube.

The menu, the scattered collection of random retro furniture and the iMac slideshow of staff polaroids are still there. You wouldn't have known there was a change unless you looked at the signage.

Inside Cafe Qube

In the Summer, weekday work lunch was always a rotation between Bourke Street Bakery Broadway's (now closed) and Cafe Du Coeur's salads. They were always freshly made which meant there was generally a significant wait. A favourite of mine is the Moroccan salad-a lively combination of fresh orange segments, dried figs, Spanish onion, olives and spices on a bed of rocket.

Although the cafe is also popular with local workers for its reliable morning coffee, I was here today for lunch. Don't get me wrong, their all day breakfast was tempting... I was close to ordering the French Toast which includes a heart-throbbing mix of caramelized banana, ice-cream, mixed berries and maple syrup amongst other things.

North African Flame pasta

I end up with the North African Flame pasta. It is penne tossed in a rich tangy red sauce with harissa, tomato, olives, onion, chicken and fresh herbs. Expecting it be more exotic, I was disappointed by its average Joe taste.

Beef & Guinness Pie

K has the Beef and Guinness pie which comes with a small side salad. I've always felt ripped off paying $9 for a pie that wasn't baked from scratch in-house.

It may not have the best food in Ultimo, but the cafe is airy and its lounge chairs urge you to stay just a little bit longer. It's a lovely escape from the chaotic shopping centre and a breath of fresh air from the office.

Cafe Qube (Formerly known as Cafe Du Coeur)
56 Bay St Ultimo
Phone: (02) 9212 0025

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?

Burgers are made across Sydney every day -in homes, at the corner milk bar, in fast food joints and pubs. Over the last few years, we have seen more gourmet burger restaurants pop up to glamorize the bun and patty formula. Some of them focus on our health concerns by offering gluten free or leaner options and others attempt to lure us with a sexy brand personality and fancy must-have sides.

So where are Sydney's best burgers?

Plan B
204 Clarence Street, Sydney
Plan B is of course Justin North's (of Bécasse) cafe which feeds many with affordable take away lunch choices. Mention Plan B to any foodie and you'll hear about the 600-day grain fed wagyu burgers. It is understandable why there's such a big following. Priced at only $10, the combination of a glossy brioche, a generous sized melt-in-your-mouth wagyu patty topped with melted aged cheddar cheese, pickled beetroot and caramelised onion is just impossible to resist.

Grill'd
57 Willoughby Road, Crows Nest, and all over Victoria and Queensland
Thanks to the team at Undertow Media, who brought Grill'd to my attention, I was able to trial the first Sydney store with a $20 voucher -and let me just say, I'll be back. I simply love the cheeky burger names (some to name are The Zen Hen, Hot Mama and Baa Baa Burger), the rosemary sprinkled thick cut chips, the retro store layout and the fun culture within the staff. With bun choices of panini, traditional, gluten free or bunless they've got everyone covered. These burgers are packed to the max and will have your jaws aching. Price ranges from $8.90 to $11.90.

Grill'd: Hot Mama burger: Grilled 100% lean beef, roasted peppers, dill pickle, tasty cheese, tzatziki, salad and harissa paste

Grill'd: The Zen Hen burger: Grilled chicken breasts with all the fat trimmed, tangy satay sauce, coriander, shredded carrot, salad and herbed mayo

Burgerlicious
130 Liverpool Street Sydney (also in Darlinghust, Newtown and Bondi)
When I used to work near World Square, Burgerlicious was a favourite lunch destination. All burgers can be served as wraps or as a salad and they also do a mean nacho. I loved the Zorbar, an ingenious combination of beef, grilled onions, fetta, roasted eggplant, lettuce, tomato, olive tapenade, semi-dried tomatoes, tzatziki and tomato relish. The burgers are slightly cheaper here, leaning towards the $8 mark, making it a real meal deal.

Cafe Giulia
92 Abercrombie Street, Chippendale
Cafe Giulia is the only reason I would ever wake up early on a week day. They have an amazing breakfast menu and by lunch, a to die for offering of some brilliant burgers -including the grilled fish with lettuce and homemade tartare, or the classic hamburger with grilled beef, tomato, lettuce, marinated beetroot, bacon and egg! Cafe Giulia also serve classic European pastas (I can't get enough of the spicy chorizo, tomato and chilli penne), stews, salads and bagels (I absolutely adore the grilled prawns with watercress, roast tomatoes and tahini). The burgers are priced from $6.90.

Fox Studios Backlot Cafe
Frank Hurley Grandstand, via the Professional Entrance, Fox Studios, Moore Park
Now, you can only get to this cafe if you enter via the professional entrance, which means restricted access from the public; hence why I try to schedule any client meetings I have with Fox, just before lunch time. I haven't tried anything else other than the delicious chicken and avocado sandwich on Turkish bread toasted, or this scrumptious chicken burger, complete with guacamole. If only all workplaces had a cafe like this downstairs!

Fox Studios Backlot Cafe: chicken burger

Fox Studios Backlot Cafe: Chicken and avocado on Turkish bread

Where do you think the best burgers in Sydney are?

I think Uchi Lounge is the perfect place for a first date. Now, I've been with Zen for almost 7 years and can't quite remember what first dates are like, but how can an equation which includes awesome sake cocktails, a drool-worthy bar menu and an intimately lit room go wrong? The bar is quirky and the restaurant upstairs is Modern Japanese glam.

The decor is soothing and the peaceful ambiance complements it well. For a tiny lounge tucked behind Oxford Street, I was surprised.

The bar downstairs

Uchi doesn't take bookings on Friday or Saturday nights, but Amanda and I frown when we're advised the restaurant has reached its capacity and soon after the waiter steps away to chat with the boss, and we are offered a table downstairs. They don't normally serve the restaurant menu downstairs so I'm glad he has made an exception.

I ordered the Zen Booster cocktail which was only natural since it held the name of my other half. I'm not a big drinker so thought the mix of passionfruit sake, vodka, cointreau and organic apple and carrot juice was a little harsh. I much preferred Amanda's Crunchy Tiger. The sweetness of the mango juice mixed with passionfruit sake, vodka, cointreau was delicious.

Zen Booster sake cocktail

Crunchy Tiger sake cocktail

While analysing the menu, we were served these complimentary homemade rice cakes (or should I call them crackers?). They were still warm and tasted freshly toasted. I heart the basic flavour of toasted soy sauce on a crisp rice bed.

Complimentary rice cakes

Both Amanda and I are big foodies so don't be astonished by the amount we have ordered and demolished :)

The first dish we had were mussels with chilled wasabi and coriander. These were slightly disappointing as the mussels were over-cooked. But the flavours were nonetheless refreshing. Next were oysters with umeshu (a Japanese liqueur made with ume plums) vinaigrette. The texture of the vinaigrette was jelly-like and totally unexpected!

Chilled wasabi and coriander mussels

Fresh pacific oysters with umeshu vinaigrette

My favourite of the night was the following dish -grilled eggplant with miso and a sprinkle of parmesan. I simply loved the saltiness of the parmesan and miso mixed with gorgeously textured eggplant. However, the serving size only included half an eggplant so a whole would have been a bliss.

Grilled eggplant with miso and parmesan

The specials menu included 2 eye catching dishes which we just had to order. One of them was the shallow-fried soft shell crab wrapped with hijiki, edamame rice and snow peas. Whilst the filling was scrumptious, I was deeply disappointed by the oiliness of the beancurd sheet which encased it.

Shallow-fried soft shell crab wrapped with hijiki, edamame rice and snow pea, served with wasabi mayo

Inside the soft shell crab roll

The other dish we ordered from the specials menu was this yuan-grilled Suzuki jewfish with organic sesame oil and tamari, served with bamboo shoot rice and blanched bok choy. The bamboo rice was the best!

Yuan-grilled Suzuki jewfish with organic sesame oil and tamari, served with bamboo shoot rice and blanched bok choy

Ah, finally, our last main dish of medium rare beef steak with chilled wasabi mash. The mash must've consisted of fresh wasabi -its sharpness was so aromatic. And the accompanying sauce which I can't recall was so luscious, we found ourselves mopping it up with every piece of perfectly seared steak.

Medium rare beef steak with chilled wasabi mash

Dinner ended sweetly with desserts of their signature green tea and cinnamon creme brulee and houjicha (oven-roasted green tea) pannacotta. The crystalised toffee was as it should be -a thin glossy sheet. Cracking it has always been a secret pleasure of mine. The green tea and cinnamon custard beneath was silky smooth. But the pannacotta left me speechless as I continuously devoured spoon after spoon. Its refreshing houjicha essence paired with a light-as-air texture was sublime.

Green tea and cinnamon creme brulee

Houji cha pannacotta

Amanda et moi

The next time you need a quiet bar/restaurant for a date or to catch up with friends, check out Uchi.

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Uchi Lounge
15 Brisbane Street, Darlinghurst
www.uchilounge.com.au

Slow food was "founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people's dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. To do that, Slow Food brings together pleasure and responsibility, and makes them inseparable." SlowFood.com

The total cooking time for MuMu Grill's Take It Slow dinner was approximately 12,976 hours.

That breakdown consists of 18 months Jamon, Acadia Saltbrush Lamb which had been roasted for 13 hours, duck that was double roasted in its own juices for 2½ hours and brown sugar pavlova which took 40 minutes.

But Slow Food isn't just all about taking the time to cook. It is also about understanding where food came from and how it was produced. Craig Macindoe, restauranteur of MuMu Grill in Crows Nest took the time to share his kitchen and knowledge of extracting maximum flavour from sustainable produce.

I personally think the more you learn, the more you care.

Thank you to Craig (also known as Chef Mumu -he micro-blogs about farm fresh ingredents he has picked up) for the splendid night and to Lorraine for extending this invitation to the Take It Slow dinner and wine event to Howard, Simon, Lisa, Shez, Trina, Arwen, Anna, Steph and myself.

Interior of restaurant

A behind the scenes tour of the kitchen and cold room taught me that meat is hung and aged for a more tender result. This needs to be done carefully, with the cold room frequently undergoing bacteria tests.

Craig Macindoe holds one of the Arcadia Saltbush lambs

Craig showing how lamb is hung

Then we proceeded into the kitchen where he showed us the process of double roasting duck; and witnessed preparation of our starters. Spanish olives and 18 month Jamon on Catalan bread that was lightly smothered with a tasty tomato oil. Jamon is my new obsession.

Kitchen and menu

Spanish olives

18 month Jamon and Catalan bread

Mr Riggs Yacca Paddock Tempranillo wine 2007

Old Man Saltbrush has a deep roots system which allows the plant to grow even in drough times -perfect for Australian soil. This enables farmers to focus on the future of drough proofing grazing areas. Graham Strong, producer of Arcadia Saltbush Lamb also spoke about how farmers were moving away from having a monologue with animals to having a two-way conversation; listening to where animals are moving to on the pasture and responding.

The flavour is clean and distinct, the result of the variety of minerals the animals eat through the salt bush. Blood-like beetroot jus, minted eggplant and white bean paste and fresh green beans and a glass of Mr. Riggs The Gaffer Shiraz 2007 were the perfect accompaniment.

Whole Arcadia salt brush lamb roasted for 13 hours, served with minted eggplant and white bean paste and green beans with beetroot jus

The hearty aroma of the double roasted duck was so seductive, particularly when served with a sweet poached pear. I love fruit in a savoury context. The flesh fell off the bone and because it had been slow cooked in its own juices, the fat was less significant. The generous serving size was perfect for my love of this dish's rich taste.

Double roasted duck, roasted for 2½ hours, served with bok choy and poached pear

At this stage, I wasn't sure how anything could top the earlier courses, but the brown sugar pavlova and Mr. Riggs Sticky End Viognier did. The dessert wine was divine -sweet minus the botrytis after-taste. And for the pavlova, the usage of brown sugar has boosted a simple pavlova recipe into a much more delicate dish. The presentation of seasonal fruits with fresh pinapple slices and cream was gorgeous too. I could have easily demolished another two of these!

Brown sugar pavlova served with seasonal fruits and Mr Riggs Sticky End Viognier 2008

MuMu Grill
70 Alexander Street, Crows Nest
Phone: (02) 9460 6877
Web: www.mumugrill.com.au

Random. The food doesn't stick to a theme. The rich burlesque decor doesn't suit the laid back music. The service was at times slow and rarely consistent. But that's not necessarily a bad thing.

It caters for everyone and with influences from all over the world, I love not knowing what I'm going to get. There's an air of spontaneity.

On this Sunday morning, we decide to have brunch here before bargain hunting at Glebe markets which is just down the road.

Good coffee. Tick.

Cappuccino

I'm still half asleep but slightly stressed about the end of another weekend so decide to try the Calmer Karma purely based on its funky name. Thankfully, it was an awakening juice cocktail of green apple, celery and chilled chamomile tea. That's a combination to remember! The menu says it should calm the system and aid relaxation.

I did feel relaxed and I did want another one!

Fresh juice cocktail: Calmer Karma

Today's special was the soft shell crab salad and plenty of diners had the same idea as Zen. The fried seafood aroma which floated past me each time there was another order of the salad was so tantalising. We were surprised at the generous serving which included 2 whole crisp soft shell crabs. I'm pleased because it means there'll be a lot more sharing :)

Today's special of soft shell crab with salad

My big breakfast took a while to arrive but its hearty array of free range scambled eggs, buttered thick cut toast, mushies, bacon, hash brown, slow roasted tomato and sausages did not disappoint. Not every table had the salt and pepper mills which was frustrating because ours didn't and by the time I managed to catch the attention of a waitress my food had cooled down.

The big breakfast

But the randomness was good for us on this day because Zen and I were having very different days and very different cravings.

Roxanne
39 Glebe Point Rd, Glebe
Phone: (02) 9552 6087

Etch was a beautiful space. It was decorated like my dream walk-in wardrobe. Massive mirrors, lush floral wallpapers, stunning upholstered lamp shades and gorgeous framed artwork. If there was such thing as casual fine dining, this would be it. The menu wasn't fancy but the dishes were beyond well prepared and gorgeously presented.

We started with refreshing cocktails (Endless Summer was a mix of Bacardi, passionfruit, pineapple, mint and lime, and my Goodie Grapes was made up of muddled grapes, topped with cranberry juice and lemonade) and some appetisers of shaved Serrano gran reserva with peppered melon, chilli and mint, and crispy spiced local squid with sweet paprika mayonnaise. Strangely, I had expected rockmelon or honeydew instead of watermelon... it was different, quirky but greatly scrumptious. We all gave the squid and sauce the thumbs up.

Dining room interior

Goodie Grapes mocktail

Slightly disappointed at my prawn cocktail, I envied Bec's playful ensemble of kingfish sashimi which was spiced with something which tasted like a Thai / Vietnamese sate sauce. It was paired with the natural crunch of either apple, pear or radish. Zen and Jonno had the same entree and left me yearning for their crisp pork belly and sublimely flavoured scallops. I continued to munch through my shaved iceberg, mixing it with the delicious crisp croutons and king prawns. It was good but didn't match the deliciousness of what my dining companions were having.

Bec and I disappeared off to the bathroom with her baby girl and walked past another amazingly decorated room at the back. There were so many pretty spaces... I'm considering it as the venue for my upcoming 25th birthday party. Maybe.

Endless Summer cocktail and crispy spiced local squid with sweet paprika mayonnaise

Shaved Serrano gran reserva with peppered melon, chilli and mint

Me, Bec and Natalie

Caramelised pork belly, roasted Queensland scallops, sherry gel and sweet corn puree

Kingfish with Bangkok flavours

Prawn cocktail

Since this is a food blog, I usually wouldn't post photos of the bathroom but this was too lovely not to. Check out the deep-bucketed sinks and angel-winged dressform.

We came back to find the mains waiting for us. Luckily, they were still hot and didn't show any signs of the wait. Bec and I both had the cauliflower, cete and macaroni cheese, which was exactly what I had been craving. Yes, my recent creamy pasta obsession has finally been satisfied. The cepe (French for porcini) added a rich earthy elegance to the dish.

Both Jonno and Zen had the 6-week dry aged organic roast and braised Gundooee wagyu beef with morel butter. They demolished it in glee.

Meanwhile, the fried provencal potatoes was my absolute weakness.

Fried provencal potatoes, aged proscuitto and garlic mayonnaise

Mashed potatoes

6-week dry aged organic roast and braised Gundooee wagyu beef with morel butter

Cauliflower, cepe and macaroni cheese

Then being smart parents, Bec and Jonno quickly signaled the waiter for the dessert menu.

We ordered, admired, ate (and in my case, spoon-licked the addictive earl grey tea syrup) and left.

Caramel date tart with burnt butter ice cream and earl grey tea syrup

Market fruits, jubes, gels and sorbets

If Etch was this tasty, I must really get myself to Becasse!

Etch by Becasse
62 Bridge Street, Sydney
Phone: (02) 9247 4777
www.etchdining.com.au

Despite having dined at Rockpool Bar & Grill at Melbourne more than 2 months ago, I can still recall much of the very memorable meal. The service was immaculate and staff whom were well educated on the menu were keen to help the indecisive with their knowledge of preparation techniques and ingredients.

Rockpool Bar and Grill Melbourne's menu - part I

The menu was dated on the top right corner which gave it a very fresh feel. The website menu is updated daily too I think! Today's one is up-to-date anyway. I am impressed with Neil Perry's attention to detail and care factor, which not only shows on his blog but the entrance to his restaurants. Its core values are on display as you walk past an array of dry aged beef. They boast that there's up to 5 tonnes of beef aging at any one time.

Rockpool Bar and Grill Melbourne's menu - part II

Grass fed and wagyu beef aged in fridge

Bread and butter

Zen started with the Four Raw Tastes of the Sea which consisted of double sharp cuts of ocean trout, yellow fin tuna, flathead and Hiramasa kingish. Served with fresh horseradish for a kick and organic soy dressing, it was premium sashimi served well.

Four raw tastes of the sea

I on the other hand tossed between some drool-worthy hot starters and ended up with the divine Duck Ragu with Pappardelle Noodles. The lusciously wide pasta strands were satisfyingly rich and the duck was as tender as it can be.

Duck ragu with pappardelle noodles

The menu emphasized on a thoughtful combination of really good produce with uncomplicated cooking techniques.

The perfectly cooked 400g rump of Greenham's grass fed yearling beef had been dry aged for 48 days. It was served with a 2 generous pots of horseradish cream and bearnaise sauce.

Greenham's dry aged grass fed yearling beef, 400g rump, aged for 48 days

My spicy mussel and saffron stew with wood fire grilled seafood, ciabatta and aioli was magnificent for all the right reasons. The broth was a perfect saltiness, the grilled seafood added an extra dimension of flavour and there was just enough bread to soak up the goodness. Could this have been my most favourite main meal ever?

Spicy mussel and saffron stew with wood fire grilled seafood and aioli

The wintery aroma of the potato and cabbage gratin was almost more splendid. The crisp lid of parmesan and breadcrumbs were golden and so flavoursome. It was the ultimate side dish.

Side dish of potato and cabbage gratin

As simple as salads can be, Rockpool's palm sugar vinaigrette brought deliciousness to a basic salad mix of raddicchio, cos and endive.

Side salad of radicchio, cos, endive with palm sugar vinaigrette

Cappuccino with toffee rice puffs

Dessert menu

Such an idealic meal would not have been complete without dessert. Reflective of fruits in season at the time (now they're all-things figs, yum!), the desserts menu included a beautiful selection of stone fruits, berries and mango. I had a playful mix of summer fruits which was glazed with warm custard and served with tangy red currants.

Summer fruits glazed with a warm custard

Zen & I

Lit up with The Yarra River's fire displays on Southbank Promenade

Oh, and there were caramelised puffed rice grains to finish with too which tasted like a naughtier twist of cereal and popcorn.

Rockpool Bar and Grill, Melbourne
Web: www.rockpool.com.au/melbourne/rockpool-bar-and-grill.html
Call: (03) 8648 1900
Visit: Crown Complex, Southbank, Victoria

Madame Fling Flong is a hidden gem. I wouldn't have come across it if it weren't for Karen's 25th birthday. This tiny plush tapas and cocktail lounge bar sits above Soni's at Newtown on busy King Street. The extensive cocktail menu went hand in hand with the comfy armchairs and trendy decor. The churros were a little too sweet and the accompanying chocolate sauce was a little too runny... but apart from that, i adored all the cocktails, mocktails and erm, tapas.

(Quick note: I won't be blogging for the next week or so while I'm off on holidays! No where special, just the Central Coast and Melbourne... but I wish my dear readers, a Merry Christmas and a fantastic New Year!)

And did I mention the free unlimited wasabi peas? LOL

Madame Fling Flong
Level 1, 169 King Street, Newtown NSW
Phone: 9565 2471
Web: madameflingflong.com.au

What's better than dining at an ocean front restaurant?

Not much, especially with a view like this. I was blown away by the surreal twilight landscape, the massive oceanic gentleness and the post-rain glittering rainbow! Yes, and the whales were seen migrating that afternoon as well. Gorgeous ain't it?

Twilight and rainbow over ocean

The restaurant was small but each table was arranged to take optimal advantage of the 180 degree views. Facing the ocean (versus harbour) also meant the views weren't as stunning once dark so if any of you readers out there are thinking of dining here, I'd suggest you arrive early before sunset as I did.

Table with pink sea salt flakes on oyster shell and sparkling water

Me and Zen

Entree of black lip abalone and pork san choy bow ($22)

Zen started off with an entree of san choy bow with slices of black lip abalone which was on the specials menu. It was aromatic with flavours of garlic, ginger, shallots and chilli. Reminiscing Peter Gilmore's sea pearls at Quay, I had to order the sea treasures; a tantalising quadruplet of wasabi tobikko oyster, sand crab and prawn salad, steamed bug with pastry and vanilla sauce and silky sweet scallop sashimi with brown trout pearls.

Entree of sea treasures ($22)

Keeping within the specials menu, Zen had the main course of crisp king salmon fillet with Moreton Bay bugs. Although not as tasty as the crusted flathead with prawn consomme I'd recently had at Flying Fish, this was bloody good.

Main course of crisp king salmon fillet with Moreton Bay bugs in tomato and saffron broth ($39)

With a wide selection of seafood utensils laid out, I was well prepared to attack the cold seafood platter. Soon enough, an impressive arrangement of scampi, clams, prawns, mussels, crab, oysters, kiwi fruit, oranges and grapes were brought out on a bed of rocket and watercress leaves. It was divine!

My set of cutlery

Main course of small crustacean, shellfish and seafood cold plate ($32 small & $58 large)

Complimentary side dish of mashed potato

These homemade chips were incredible as well... they were piping hot, crunchy on the outside and soft and starchy on the inside. I love my carbs!

Side dish of homemade chips and sea salt ($8.50)

Cocktail - Thai Foon, crushed limes, sugar, kaffir lime leaves ($12.50)

Mocktail - Dynamite, pineapple, cranberry, orange, grenadine and bitters ($7.50)

Palette cleanser of aloe vera granita

A bonus here was the service - genuine, casual, attentive and professional, exactly what you'd expect at the Central Coast but not so much at a fine dining restaurant. Our lovely waitress surprised us with these complimentary glasses of port to wash down our dessert. Then to top off the night, we had two rather remarkable desserts.

Complimentary shot of port

Not being able to decide between two items, I convinced Zen to get the goats cheese icecream which was served with a fruity and sweet rhubarb and strawberry consomme and hazelnut tuille. The different textures and flavours were simply sublime when eaten together. And as a huge ginger fan, I had the gingerbread parfait which was creamy and perfect... it was crusted with caramelised bits of toffee and crushed gingerbread. I also loved the bitter sweet combination of black cherries with kitsch and liquorice sauce. As you can see below, the blended colours were seductive and truly marvelous.

Dessert of goats cheese icecream and quince sherbet served with rhubarb and strawberry consomme and hazelnut tuille ($16)

Dessert of gingerbread parfait with black cherries, kitsch and liquorice sauce ($16)

With food and a view this good (and for a fraction of the usual cost), i can understand why the masses are making the move from Sydney to Central Coast. This is one restaurant I'll be coming back to every time i'm in the neighbourhood.

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Ocean Restaurant
102 Ocean Parade, Blue Bay, The Entrance, NSW
Web: www.oceanrestaurant.com.au

There was no better place to meet a close girlfriend's baby girl than at one chef's hat Flying Fish. It was her first fine-dining experience and I am proud to say that she was very well behaved. At only 5 months old, it makes me wonder what other delicious things will be waiting for her.

And this was our magnificent Sydney Harbour Bridge view...

We started with a choice of white bread or soy & linseed... each of us mopped up lots of the creamy room temperature butter and sea salt flakes.

Bek started with the seafood tapas. The steamed squid with cauliflower cream and parmesan tuile looked like an interesting play on texture. I can't remember the others, but an obvious one was the inclusion of scampi tail.

Jonno had three huge caramelised white scallops which looked enormously delectable.

Zen's starter had all of us in envy. Generous slices of seared yellow fin tuna were stacked on top of pieces of pink ruby grapefruit and roast pork. The pork crackling was oh, so sweet. I would have happily enjoyed this as a main course.

My king crab tortellini was divine. The champagne emulsion and oysters were inviting... it went hand in hand with the naturally seductive flavours of fresh king crab.

For my main course, Bek and I both had the Souchong (a type of black tea) crusted flathead. It was served with the most amazing prawn consomme I've ever had. It was borderline over-powering but stunningly scrumptious. The essence in the consomme only brought out the best in the poached scampi and white radish.

Zen's mushroom infused wagyu was tasty but he questioned the heaviness of the accompanying braised beef shoulder. Pity I was too busy with my consomme to try the risotto. The bone marrow must've enriched each morsel of rice.

Jonathan decided to splurge a little bit and triumphantly ordered and finished off 1kg of spicy mud crab.

Flying Fish's famous hand-cut chips were served as mash today with the truffle butter making up for the absence of crunch.

Silly me, I forgot about the complimentary green leafy salad which was dressed in something lovely and sweet, and ordered this additional side dish of red witlof, frisse salad with Persian feta cheese and pistachios.

Our table was double booked so we took our desserts outside. The spring breeze and harbour views were almost as gorgeous as our dessert tasting plate. My favourite was the caramelised banana tart with coffee crumble and brown sugar ice cream. Next fave was probably the Valrhona Manjari chocolate mousse with uber-addictive concentrated passionfruit jelly and coconut sorbet.

Because of a system error which resulted in a long wait for our dessert, we were also offered free tea and coffee! Hot chocolate, English breakfast, green tea and cappuccino. Guess who had what?

Another portrait of the young Chinwah family

Flying Fish still remains as one of my thumbs-up restaurants. While their state of the art (sensors trigger the clear glass walls to frost up) bathroom is worth a mention, I found that the service this time was a little let-down. Their food on the other hand is still top-notch seafood / modern Australian.

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Welcome to the world, Nat... and thanks for being lovely dining companions, Bek, Jonno & Zen.
xoxo

Flying Fish restaurant
Jones Bay Wharf, Lower Deck
19 - 21 Pirrama Road Pyrmont
Tel: 9518 6677
W: www.flyingfish.com.au

Perfect skies, live music, good food and great company. The City of Sydney's Dank Street Festival was back again yesterday and attracted thousands of Sydneysiders. I was one of the many who took up on the free shuttle bus offer and trekked down to Dank Street in Waterloo for an afternoon of market shopping, queue lining and drooling.

There was a great turn out in Young Street with stalls of breads, oils, jams, marinades and trucks of farm-fresh fruits and vegetables.

We also wandered through a designers market where there were wall decals, hand-made jewellery, bags, bibs, retro furniture, fabric remnants, and plenty more.

And then there were roving entertainers including these Italian chefs of stilts and false security guards carrying giant plush dogs on a leash. Ha!

False security guard with plush toy dog

The gourmet food stalls was what I was really there for. Jones The Grocer were selling large blocks of rocky road, nougat and fudge. I treated myself to the rocky road in dark chocolate which was rich and satisfying. Fluffy marshmallows, glace cherries, dessicated coconut and peanuts were encased in thick chocolate. Mmmm...

At the Dank Street Depot stall this year was a mass production of BBQ pure bred Suffolk lamb rolls with pomegranate and mint salsa.

Dank Street Depot's stall

After eyeing this giant paella in the making, I had to have one for myself. I was a little disappointed the saffron rice wasn't well cooked through but it was still piping hot, moist and delicious.

Chef cooking huge paella

Also at the Seafood & Eat It stall were a stack of young coconuts for drinking and a scrumptious aroma of fresh BBQ seafood.

I've always been a little cautious with food prepared in high quantities but this mixed seafood platter which I shared with X was surprisingly tasty! Salt and pepper calamari, prawns and BBQ octopus were served with a nicely dressed gourmet salad on a cool bark plate.

Loren & Karen respectively had the spicy chorizo roll and smoked bratwurst served with sauerkraut from Eumundi's BBQ Blitz.

Some men are known to walk cute toy dogs to strike up conversations with women... this man took it to another level with 2 massive Huskies. They were gorgeous!

To cool ourselves down, we lastly indulged in gelato and snow cones.

Dank Street Festival
More info: www.cityofsydney.nsw.gov.au/artandabout/ExhibitionsEvents/DankStreet
Other upcoming events: www.cityofsydney.nsw.gov.au/WhatsOn

I was going to wait until I had eaten all 5 salads this week before I blogged about it, but why wait? The best thing about blogs is that you readers get the latest pics and info with minimal turnaround time.

I actually had this salad for lunch today... and less than 12 hours later, here you have it:

Since Bourke Street Bakery started the email subscriptions, I have been obsessed! In winter, it was their hearty soups which were reinvented daily. Now, I'm stuck onto their salads -all of which are served with a generous slice of their delicious crusty sourdough. There's nothing better than receiving an email reminder of the daily specials every morning... it keeps my mind set til lunch time!

I found that the dressing in the roast beef salad (I had this last week, pic is above) to be too heavy, but the mix of lentils made it a scrumptious gourmet lunch that was extremely filling. Today's bresaola salad was a lot lighter and just as tasty, although I would have loved more than one zucchini flower...

Are you hooked yet? Here are some of the recent salads that were on offer:

• Pork with chat potato, chick pea, baby spinach, mint, basil and coriander, with a lemon, cornichon and spring onion dressing
  


• Duck with roast potatoes, roast beetroot, goats feta, parsley, celery, lentils, baby spinach, and a red wine dressing


• Roast chicken with white beans, croutons, braised fennel, parsley, and rocket and a lemon dressing


• Smoked salmon with potato, capers, roast red onion, basil, hazel nuts, tomato, witlof and a lemon and verjuice dressing


• Roast pork with chick pea, potatoes,baby spinach, mint, corriander, basil, and a light lemon mayo dressing


• Roast lamb with crispy pancetta, roast pumpkin, green beans, parsley, baby spinach, anchovies, goats feta and a balsamic dressing

Bourke Street Bakery on Broadway
130 Broadway, Sydney

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.

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.

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.

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.

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.

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!

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!

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.

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.

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

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.

View Larger Map

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

The plan today, was to have lunch along Glebe Point Road. There were these wooden bench seats beside a tall open window which caught my eye... and soon we were soaking in the sunshine. Badde Manors is a small, vibrant and quirky cafe that has grown up with Glebe for over 20 years. They offer typical cafe food with a vegetarian twist.

Think bright red walls, art-deco lights, mis-matched wall decorations and stacks of old books. If there was a cafe to summarise the personality of Glebe, this would be it.

I started with this gorgeous mango smoothie ($5.00). It wasn't the pretentious heavy-on-yoghurt-but-no-fruit kind. The sweetness of the mango was intertwined with the thick creamy goodness.

Next, my workmates and I shared some hearty seasoned wedges which were served with aioli ($7.50). Crunchy and again, they weren't the usual packaged potato you'd expect. The seasoning was so flavoursome and fresh.

There was also this scrumptious looking risotto of mushroom, rocket and white wine, which was served with garlic bread ($15.50).

And I had the fettuccine ($12.50) with basil and pinenut pesto, fresh snappy asparagus and sun-dried tomatoes. I was slightly disappointed it wasn't creamy but it was still refreshing to have a kind-of healthy lunch! (It was also served with woodfired bread.)

This post is short and sweet 'coz now I've got to start packing for Hobart, where i'll be wining and dining over the next week! So, watch this space.

Badde Manors Cafe
37 Glebe Point Road, Glebe NSW
Phone (02) 9660 3797

I recently discovered Sydney Olympic Park Golf Centre's weekend breakfast special and felt ready to retire. Nothing could be paired up so well with golf than a gourmet big breakfast of bacon, eggs, grilled tomato, mushroom, hash brown and chipolata sausages.

Here, I had the big breakfast with my eggs poached -

And Zen preferred his scrambled...

So, what is the special?

Spend $15 or more between 8am - 1pm on Saturday or Sunday on breakfast and get a small bucket of 70 balls free! Woohoo!!

Because I knew I'd be back next week, I did some forward planning and took some pics of the menu.

I think I'll be having the eggs Benedict with smoked salmon next! See you there...

View Larger Map

Sydney Olympic Park - Golf Centre
Olympic Blv. Sydney Olympic Park, Sydney NSW
http://www.sopgolf.com.au

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

When in search of a great restaurant in an unknown territory, I'd often flip through the Gourmet Traveller restaurant guide. In no time, I was deciding between Restaurant Two (two out of three stars, ranked 49th in Australia and 3rd in Brisbane) and E'cco (two stars, ranked 37th in Australia and 1st in Brisbane).

The choice was easy... and E'cco did not disappoint.

Once seated, I felt an immediate warmth and ease. The staff were adorably dressed in blue and white stripped butcher aprons and buzzed in and out of the open kitchen. The restaurant's bare timber tables and clean cut glass panels were reminiscent of the former tea warehouse... glowing and lively. Soon, we were offered to choose a slice of bread from a rather huge basket. There was sourdough of all sorts... including this gorgeous olive blend, pictured below.

Zen opted for the seared prawns as an entree which were juicy and plump and were served with a fool-proof combination of potatoes and avocado. There was an unique twist with fennel, watercress and saffron.

My entree left me speechless. The grilled quail was so tender and flavoursome... the blue cheese souffle was aromatically delicate and the salad of pear, hazelnut and truffle honey was amazing. In fact, if someone had me on one of those strict salad only diets, I would gladly choose this one as my daily meal. The three elements together formed one of the tastiest entrees ever! I might have even preferred double the servings as a main!

For main course, Zen had the wagyu which looked ever so hearty and delicious. I naturally selected the pork belly which was unusually sliced -although thankfully, the crackling still remained crisp on each piece. I loved the addition of pomegranate seeds which I believe is an ingredient not used often enough. It proved to be an impressive adaptation of the pub pork roast with apple sauce.

I also couldn't go without a side order of these golden crunchy chips and aioli...

Lastly... dessert. There was a generous shot of Frangelico in the affogato and I learnt that lavender was edible and a fabulous mix with white chocolate... although the pastry was thin and unlike those at Bourke Street Bakery, of which I am addicted to. But overall, I thought E'cco was great! A quality, genuine, no-bullshit type of bistro.

E'cco
100 Boundary Street (Corner of Adelaide Street) Brisbane
www.eccobistro.com

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

Here's our second team lunch, to make up for the first unsuccessful attempt... and ofcourse to welcome a new member to the team!

I've walked past Caliniere plenty of times... but have never really noticed it as one cannot help by stare at the bull's balls along World Square's Hordern Arcade. Calinere's sophistication is evident upon a glance. The light bulb installation is a modern day chandelier. And the floral wallpaper completes the glamour of such a small restaurant.

I love French and Modern Australian food. It combines the best of both worlds; fresh produce which is served in a rich but not pretentious manner.

Complimenary bread is often a prequisite in European restaurants. Here, it wasn't offered... nor was it on the menu. But when requested, a basket of lovely hot baguette was served with a dazzling mix of balsamic and olive oil.

For some odd reason, N ordered an entree only. One plump ravioli sat in a creamy light sauce. Small and delicious.

I had the scotch fillet which was cooked to a perfect medium. In contrast, the steak was a little cool but the accompaniments were piping hot. Check out my Jenga fries!

M and D both ordered the silver dory... E had the pork belly which looked and smelt scrumptious.

You've probably noticed this... I have a weakness for brulee. I've tried quite a few variations now and this aniseed flavour is on top. I'm used to aniseed being used in savoury dishes such as in the stock of Pho (Viet beef noodle soup). But I have to admit... the spice was such an exquisite twist to the classic creme brulee. I loved it!

There's a promotion running at the moment: purchase 2 main meals and get a free dessert to share! Offer ends 31st October 2007.

Caliniere Restaurant
Web: www.caliniere.com

At work, the production team had our first afternoon-out last week. What was planned as a long lunch at Wildfire turned into a quick bite at Equilibrium. Ah, the things you have to sacrifice...

We had the salt & pepper squid to share. The squid was lightly dusted in spice and peppercorns... it was tender and crispy and for $12 it was even served with a side of salad and chips.

Two of my fellow colleagues had the fish & chips...

The associate producer ordered the lamb cutlets which were cooked to a golden brown. They looked so hearty and scrumptious.

And the executive producer had the steak which he finished in record time.

I had the seafood basket which was huge! Crunchy chips, a fresh crisp salad (i was addicted to the purple cabbage), the vinaigrette octopus was plump and juicy... the calamari and prawns were great... but the fish was too fishy for my liking. Even the thick batter didn't hide the odour.

Oh well, a cheap pub meal is all you need sometimes.

Equilibrium
World Square, cnr George & Goulburn Street Sydney
Web: www.equilibriumhotel.com.au

During my recent trips down south, I've discovered that the majority of restaurants here are always at full capacity! I've isolated this discovery down to two facts:
1) Wollongong is full of visiting tourists who don't like to cook
2) Locals at Wollongong don't have anything else better to do than to dine out & drink up

So, to suceed in Wollongong (if you happen to be thinking about launching a restaurant there), you must:
1) Not open a Japanese restaurant (the local sushi train looked deserted at all times)
2) Open another Thai or Vietnamese eatery with BYO

Piato Grand sits within a shiney new apartment block and has only been operating for a couple of months. It's sister restaurant, which i've heard operates under the same name (Piato coffee & fine foods) at the mall, has been running for over 3 years. This uber contemporary restaurant has all the ingredients that make it a place you would visit time after time. The specials menu was definately popular, as the rosemary quail with baba ganoush and the seafood risotto was sold out early in the night.

I ended up ordering the herb crusted veal with fetta mash and rocket salad. The veal was so flavoursome and was piping hot beneath the crumbled surface. The rocket salad had a generous splash of balsamic and the semi-dried tomatoes were really light and sweet.

Zen ordered the crunchy squid and the both of us were surprised when it turned up tossed in a salad! Nonetheless, it was spiced with cumin and was deliciously crunchy.

The best thing about the Gong is the close proximity of everything. It's so small and cosy... we walked up a block... back home with a full tummy.

Piato Grand
47/22 Market St, Wollongong NSW 2500
Phone: 02 4225 0442
Fax: 02 4225 0446
Email: info@piatogrand.com.au
Web: www.piatogrand.com.au

I was down at Wollongong this weekend for a race day at Kembla Grange. So, watch this space for a few more Wollongong posts :)

Saturday morning was cold... and that's the best excuse for a big greasy breakfast. Zen and I strolled down the street to the Mall. Cino Cafe has plentiful seats outside which was already starting to fill up at just 10.30am. We decided to step inside, away from the breeze, and placed ourselves in round leather booth chairs. The tables were slighly high... but this could have been the result of my slouching posture. On my left was a glass cabinent full of delicious treats. There were portugese custard tarts, cakes of all sorts, pasteries and more. Mmmm...

I controlled my temptations and ordered a hazelnut latte. This did not disappoint. It was served in a tall glass with a piece of almond biscotti.

Zen ordered the iced coffee and again we were impressed with the generous serving size.

The breakfast menu was expansive too. Cino's have pancakes, croissants, french toast, full or half breakfasts, omelettes, sourdough and jams... you name it. I opted for the full breakfast with my eggs sunny side up. They were cooked perfectly... with the yolk still runny, I lathered it all up on the buttered toast. There was also a plentiful array of mushrooms, bacon, sausages and hash browns.

Naturally, Zen preferred his eggs scrambled... light and fluffy.

Now that I was all nourished and warm... it was time to battle the wind & bets at Kembla Grange!

Cino Caffe
161 Crown Street, Wollongong Mall
Ph: 4226 1699

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

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

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

1. Jamie Oliver set up 'Fifteen' in London after a mate told him about how cooking had a positive impact on a group of young people from tough backgrounds she was working with.


2. It's called 'Fifteen' because the first group in London were 15 young people.


3. Even through it's called 'Fifteen' we now take 20 trainees into the restaurant.


4. Even though Jamie set it up, he doesn't fund it -we have to raise the money here in Australia to make it happen.


5. 'Fifteen' is made up of two organisations that work together to support the young people, offer them training opportunities and work with our generous sponsors and donors.


6. The fifteen Foundation -the charitable, youth support bit.


7. Fifteen Melbourne -the restaurant is a proper business, with a twist.


8. Fifteen Melbourne gives 30% of its profit back to the Foundation in Australia and up to 3% of its total turnover to the UK foundation.


9. However, that's not enough to cover all costs of getting these young people through the 16-month program, so we look for sponsorship, donations and grants to cover the rest.


10. This is the first 'Fifteen' in the ever growing family to be set up outside Europe.


11. There are 'Fifteens' in London, Cornwall and Amsterdam.


12. A new group of young people are recruited each year.


13. 'Fifteen trainees in Australia have the chance to complete the first year of their apprenticeship in the Fifteen Melbourne kitchen.


14. 'Fifteen' makes sure that if they graduate they get placements to complete their apprenticeships in other top restaurants around Melbourne. But it doesn't end there...


15. 'Fifteen' trainees remain a part of the 'Fifteen' family even after they leave -they're always welcome back and we'll always be there to support them if they need us.

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

I'm slowly churning through my list of February eats. So here's a blast from the past.... Feb 14.

What better place to celebrate Valentine's Day than at the top? Astral is a one-hatter from this year's SMH Good Food Guide. This was something we had booked months in advance. From within a glass elevator, we were greeted with 270 degree views of Sydney Harbour. Oooo... ahhh... the interior is also rather stunning. The furnishings were plush and sophisticated, the chandeliers were rich... and around us, couples in love admired the gleaming city skyscrapers.

Thanks for a 5 star night, Zen. Love you lots!

Astral Restaurant
Level 17, 80 Pyrmont Street (Star City)
Web: astralrestaurant.com.au

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

For the last four days, Zen and I have been hiding out in Melbourne -another of our spontaneous holidays. I love the internet age... we were able to plan and book everything from airfare, accomodation to restaurants, all just a day before flying!

Royce Hotel provides stunning five-star accomodation in a super convenient location. It was just a short tram ride into the CBD, which meant Zen and I were able to familiarise ourselves with the tram ticketing system and routes. Our room also had a balcony with panoramic views to St Kilda Road, and the grounds of Melbourne Grammar School.

This holiday couldn't have come at a better time. As you can see, I was able to experiment with my new wide angle lens -the Canon UltraSonic EFS 10-22 F/3.5-4.5 USM.

Time for a big breakfast! Here we are at the Dish restaurant, which as the website says, is not your ordinary hotel restaurant. It offers a sophisticated ambience and award winning cuisine. And we are in luck! It's a buffet breaky...

Watch out for the next post on The Great Ocean Road!

Royce Hotel
379 St Kilda Road Melbourne Victoria 3004
Phone: 1800 820 090 or +61 3 9677 9900
Website: www. roycehotels.com.au

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.

On Friday night, Dianne, Florence and I celebrated an early Christmas at the Corn Exchange Restaurant for a $70 seafood and dessert extravaganza. As you can see, the variety was endless! *drools*

Corn Exchange Restaurant
Four Points by Sheraton
161 Sussex Street, Darling Harbour
Tel : 02 9290 4816

Zen and I have now been officially dating for four years. I love you babe!

But I lied... about having made a reservation... and then I got caught out! So instead of going to Astral, I made an eleventh hour call to Aria Restaurant. They had one table available if we promised to finish by 7.45pm, or another available from 9.30pm. I frantically took the earlier table, and convinced Zen to speed into the city. Forty minutes later, we were parked on Macquarie Street, and wondered why the restaurant was only 60% full. So we took our time and admired the stunning Harbour views.

As we sat down, starters of goats cheese and tomato jam were served, and our drinks order was taken. I've never been a fan of goats cheese, but the tomato jam and cumin seed crisp gave it a sweet savoury touch.

I had the bombe alaska, which was pistachio and chestnut ice-cream smothered with soft meringue and served with pistachios and a citrus salad. The nutty texture of the pistachio complemented the sweet meringue, refreshing strawberries and citrus juices...

Aria Restaurant
1 Macquarie Street
East Circular Quay, Sydney
Tel : (61 2) 9252 2555

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

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

Early this week, the office headed down to Bar333 to welcome Jo to our team...

Bar 333
Shop 1, 333 George Street Sydney
Phone: 02 9299 8333
Web: www.bar333.com.au

Since I just posted on Dooleys at Lidcombe, I thought it was only fair to write about the much classier sister restaurant. Waterview was opened some time in 2005, and targets the business lunchers and families. It offers a cafe oriented menu which features lots of gourmet goodies.

Dooleys at Silverwater clearly caters for the families and although being named 'Waterview'... it actually doesn't have a water view, but features a funky kids toy room.

DOOLEYS SILVERWATER
Cnr Clyde Street and Silverwater Road, Silverwater
Tel: 02 9748 0427

I've always been a regular at Dooleys Bistro. And since they've introduced the $8 rump steak on Mondays and Tuesdays, I can now enjoy a quick bistro dinner at a great price. The kids meals are awesome too... at $8, you can choose from the fish and chips, nuggets and chips, spaghetti bolognaise, or the roast with vegies, and also get a free soft drink or juice, and ice-cream!

This used to be their famous and strongly advertised $5 fish and chips. Gorgeous crunchy beer battered fish with a crisp garden salad and chips. It is now priced at a reasonable $8.

On Monday and Tuesdays, you can get the rump steak for only $8. It is served with vegies and mash, and your choice of sauce - diane, pepper, mushroom or gravy. Out of all the times I've had this, it has never been disappointing.

The size of the pastry purely enticed me to order this... and I was later saddened that it tasted far from what I had imagined. But that's OK, I forgive them... as long as my $8 rump steak isn't taken off the menu!

Dooleys Bistro
24 John Street Lidcombe
Tel: (02) 8745 6100
Website: www.dooleys.com

Back in March this year, Zen and I had dinner at the James Squire Restaurant. I remember feeling very agitated... this being fuelled by the slow service, stiff wooden chairs and my grumbling stomach. Our order was a little overpriced and lacked the extra 'oomph'. However, ordering the desserts was a battlefield in my mind! I was tempted with the Warm Caramelised Pear & Ginger Cake with Honey Fig & Ginger Ice-Cream... all my favourite flavours tumbled in one! But in the end, I ordered the Coffee Brulee. It was rich, awakening and very creamy.

James Squire Brewhouse and Restaurant
22 The Promenade, King Street Wharf
Phone: (02) 8270-7901

Back in the beginning of June, I took Zen here to celebrate him getting the Business Graduate position at RTA. It was recommended by my brother, as his teacher's (for Hospitality Management at TAFE) husband and brother run the restaurant. The first thing I did was hunt down the website, where by I was delighed with an array of pictures as well as the detail of the menu. Not to mention the simple price structure. On arrival, we're served complimentary Pea Soup, which had a lovely hint of Saffron. All entree's are $18 (we tried the Tasting Selection, which was $36), main's are all $29.50 and desserts are all $14.

The brulee is the best I have ever tasted! This is now definately one of my favourite restaurants. It is great value for money, and I can't wait to try almost everything on the menu. I know I'll be back sometime soon.

Rocket Restaurant
Cnr Help & Railway Streets. Chatswood 2067

Tel: 9411 8233
Email: enquiries@rocketrestaurant.com.au
Website: http://www.rocketrestaurant.com.au

Hot braised beef sandwich with caramalized onions, jus and cripsy potatoes

Toasted rueben sandwich (corned beef, sauerkraut and tilsit cheese)