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Archive for the ‘Food’ Category

Ok, so I stumbled across this site while trying to use my “Foodspotting” iphone app. But it seems that this app is only made for USA. I tired locating Australia on the map option, but nothing happens.

I got overly excited about the “Kim Chi Fries” pictured below;

O…M….G..!!!

Check out some of their other tantalising dishes on their menu below;

Chili Cheese Fries:
Angus all-beef chili made with beer and chocolate. Topped with cheddar cheese. Try it on top of sweet potatoes!

Rajas Fries:
Fire-roasted poblano chiles, caramelized onions and shawarma-marinated steak with Jack cheese

Chicken Sweet Potato:
Free-range chicken in tomatillo-tamarind sauce over sweet potato fries topped with cashews.

The great thing about this food truck is that it runs off the fried oil that it cooks the chips in. So after a night of feeding the gluttonous, the tank is filled with the left over oil and along goes the food truck to its next location.

 

Love it!! Check it out here

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1. Cordero a la cruz  (wood-fired Suffolk lamb) from Porteno, $42

One of the most eagerly awaited openings of 2010, Porteno was also the most eagerly awaited opening of 2009. Yes, folks, it took a while. And it still takes a while, to get a table – reservations are only for six or more and the place packs out early. But the rewards are there, crucified on the open grill for all to see.  Those Bodega boys, Ben and Elvis – along with Elvis’ dad, Adan – serve up the sizzlingest asado-grilled meats this side of Buenos Aires. Every day, whole suckling pigs and pure-bred Suffolk lambs cook merrily away for six to eight hours over the open barbecue pit. The pork is great, but the lamb is outrageous. The skin is crunchy, salty and gorgeous, the  meat is soft, sweet, and smoky, and the whole thing comes without embellishment or ceremony, plonked simply on a wooden board. Put in an order as soon as you get there, because they always run out – and they can’t exactly throw another one on the barbie and get it out the same night. Ask for warmed plates to eat it from, too, or it will cool too quickly. While there, have some fun with Argentinian wines as well.

Porteno, 358 Cleveland Street Surry Hills,  8399 1440

2. Prosciutto, stracchino and rocket piadina at La Piadina ($14)

It’s nowhere near the beach, there’s barely room to swing a kitten, and there’s not much variety. But La Piadina is one of the nicest places to eat in Bondi. It’s all about the piadina, the flat, unleavened bread of Italy’s Emilia Romagna region. Damiano and Fausto Zizioli roll out the circles of dough until parchment-thin, lay them on the hotplate and strew them with anything from mortadella to soft ‘nduja salami to Nutella, before folding them in half. My fave is the classic combo of sliced-to-order prosciutto San Daniele, light Stracchino cream and lightly bitter, softly wilted rocket leaves ($12) which merges into a scorchy, toasty, steamy combination of crispness and melting softness. Only one thing would make it more civilized: an icy cold Moretti or tinkling Campari. Done.

La Piadina. 108 Glenayr Avenue, Bondi Phone 9300 0160

3. Chocolate Forest Floor from Sepia (Part of $140 degustation)

Where do I start? A smooth sour cherry sorbet sits on a bed of dark chocolate twigs, crystallised fennel fronds and cherry brandy jellies, on a ‘ground’ of chocolate soil crumb, aniseed praline and green tea moss, over a ‘sub-soil’ of lavender custard, praline and chestnut cream, and soft chocolate mousse. It’s like walking through a woodlands glade, snapping twigs underfoot – only in your mouth.

Sepia, Darling Park, 201 Sussex Street, Sydney, Phone 9283 1990

4. Rich and noble lobster congee at Rockpool (Part of $145 four course dining menu)

In its 23 years, Rockpool has had its share of ups and downs, twist and turns, and the odd change of direction. But right now, it’s in a very good space, thanks to the synergy between Neil Perry and his gifted head chef, Phil Wood. Here they take rice congee, one of the humblest dishes in the Cantonese repertoire, and give it a complete makeover, lifting it effortlessly into the big time. With its combination of fresh local lobster, lobster stock, crunchy fried bread stick (yuo tiao), crisp-fried garlic, star anise-scented peanuts, and chilli oil, this is one of the true highpoints of a four-course tasting menu loaded with wows.

Rockpool, 107-109 George Street, The Rocks,  9252 1888

5. Pappardelle and boar ragu from Manly Pavilion $22

There are many variations of spag bol around town, but this is one of the most powerful combinations of pasta and ragu there is. Chef Jonathan Barthelmess learned a thing or two about Italian cooking during his days with Stefano Manfredi at Coast. He also learned not to do things by halves, so when he makes this rustic, stick to your ribs pasta dish, he starts by getting in a whole young wild boar to make the ragu, and, naturally, makes his own silky egg pasta from scratch. This gloriously restored thirties bathers pavilion also comes with spectacular water views right through to the heads. They’re going to have one huge summer.

Manly Pavilion, West Esplanade,  Manly Cove, 9949 9011

6. The Lucio from Lucio Pizzeria, $18

The debate raged on long after the(sydney)magazine ran my list of 10 best pizze earlier this year, with everybody having very strong opinions as to which pizza was great, which was tragic, and how much of an idiot I was to choose this or that one or miss out on this or that one. To quote Kevin Rudd, ‘I don’t, frankly, give a damn’, and so cast my vote for best pizza to Lucio Pizzeria, its Naples-born pizzaiolo, Lucio de Falco and its raring-to-go, wood-fired oven, originally built by David Cowdrill of Pizza Mario. His pizze can sometimes be a little oily in the middle, but they smell and taste very close to the ones I loved in Naples – which were also often a little oily in the middle. The crust is always bubbly, not over-burdened, and supple enough to be folden and eaten in the hands.  The big order here is the Lucio, one half a traditional Margherita pizza topped with mozzarella, basil and tomato while the other is a folded -over calzone filled with ham and ricotta. Great for people who can’t decide what to order.

Lucio Pizzeria, Republic 2 Courtyard 248 Palmer Street, Darlinghurst, 9332 3766

7. Schnitzel Holstein from Ad Lib $29

When Dietmar Sawyere announced that he was going to open a simple French bistro, everyone wondered what the twist was going to be. The twist is there is no twist. His steak tartare is steak tartare, unreconstructed and un-messed–about-with. The same goes for the onion soup gratinee, the classic duck leg confit and the old-fashioned  chocolate mousse, brought to the table and served from a large bowl.  One of the stars on the menu is this clever, classic schnitzel Holstein ($27), with its golden, finely crumbed organic chicken escalope topped with a perfect fried egg (runny yolk) and buttery drizzle of anchovies and capers.

Ad Lib, 1047 Pacific Highway Pymble,  9988 0120. Also at 21 Bay Street, Double Bay, 9988 0120

8. Ginger-infused game consommé, beef tendon, savoy cabbage roll, black fungi, chives, from est. $41

Peter Doyle’s cooking isn’t flashy, or look-at-me, or dependent on high tech whiz-bangery. It’s all about getting the most flavour possible out of the best produce available. Case in point is this refined, aromatic consommé, with its gelatinous beef tendon, tiny cabbage roll and lightly crunchy black fungus, with every mouthful tasting intense but fresh.

est., Level 1, establishment, 252 George Street, 9240 3010

9. Sticky rice and salted duck egg cakes from Universal, $23

Surely this is the quintessential Sydney dining experience: you’re sitting in a courtyard, sun going down, cocktails shaken, walls aglow. Smart staff bring a zeitgeisty wine list and a spice-laden global snatch-and-grab menu that’s a great mix of the casual and the serious, from Spanish-influenced spiced duck sausage with seared scallops and morcilla; fragrant Korean-ish pork and kimchi consommé; or Japanese-inspired sansho venison tataki. All this and you’d expect a chopsticked, bare-tabled, mod-Asian, attitude, but Universal has the most exquisitely pressed-and-ironed tablecloths in town; a beautiful riposte to those who think they have to ditch tablecloths in order to be modern. This is modern. Top dish this year was this Thai-influenced dish of snappy, crackly, poppy, golden rice balls ($23), drowned in a mouth-tingling, wine-mugging, sour, sweet, hot, fragrant dressing.

Universal, Republic 2 Courtyard, Palmer Street, Darlinghurst . 9331 0709

10. Orange granita and sweetened cream from North Bondi Italian Food, $14

Happiness is sitting out on the front deck of NBIF (some things just don’t acronym well) on a summer’s day with a platter of multi-tasking chef/co-owner Robert Marchetti’s own freshly sliced salumi and some bread and maybe a salad or two, then following up with one of the most refreshing summer desserts ever invented. Think tangy orange granita on top and rich, creamy vanilla-scented zabaglione cream below. Tirami su is dead in the water.

North Bondi Italian Food, 118-120 Ramsgate Avenue North Bondi. 9300 4400

 

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HAHAHA…. for lovers of marshmellow’s and caffine products comes Stay Puft Caffeinated Marshmallows.
($20) feature over 100mg of caffeine a piece, and come in a collectible, rubbery box.

Check it out – here

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Tequila for the true connoisseur since 1995. Aging for four years gives this world-class tequila its amber color and spectacular flavor blend of rose petal, vanilla and citrus with an amazing aroma and sweet cocoa-like finish.
Aroma: Delicate scent of agave, dry wood, vanilla, cinnamon and rose petal
Taste: Complex balance of cooked agave, rich vanilla, toasted oak and dried fruit
Finish: Creamy and soft with long aftertaste
Age: 49 months
Alcohol Content: 40%

Probably the best Tequila ever made!! …. and I love tequila’s.
If you’re thinking Jose Cuervo and Patron are the best tequila’s out there, you have a lot to learn.
Have you ever had those tequila shots with a harsh after taste and a killer hangover the next day?
….. thats because its a cheap alcohol.
Here are some tips on choosing a good Tequila;

Grades:
Blanco (because it’s totally clear) – no aging
Reposado – minimally aged at least 2 months, but can be up to 1 year
Anejo – heavily aged, minimally 1 year but less than 3 years.

Blanco’s are typically the one’s which are quite harsh on the palate, so if you don’t like harshness like myself you should stick to the Reposado & Anejo blends.
Another thing to keep in mind is make sure you get a Tequila which is 100% agave, not a blend.

In a more normal price range, tequilas I would recommend if you are looking for one that is “smooth”:

Cazadores reposado
anything by Herradura or Don Julio
Corzo reposado (please note this is not Cuervo)
anything by Pura Sangre
anything by Centinela
anything by Cabo Wabo
anything by Arette
anything by Dos Lunas

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Ninja Bread Men!! 🙂

AAAWWEESSSOOOMMMEEE!!!…. lol
They’re cut out for action! These stealthy shinobi warriors are set to sneak into your kitchen and stage a cookie coup! Cut, bake, decorate… and then watch them disappear! Add swords, nunchaku, and shuriken stars with icing and toothpicks for more ambiance!

They’re cut out for action!

The Ninjabread Men Cookie Cutters are molded from rugged, food-safe ABS plastic.

Check it out – http://www.perpetualkid.com/ninjabread-men-cookie-cutter.aspx

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I don’t know why, but I really like these.
They don’t seem to be too expensive and they are really convenient.
Cost: USD $29-$47

Check them out: http://store.yankodesign.com/home-and-office/smartspace-food-dispenser-wall-mount-by-zevro, SmartSpace Countertop Dispenser

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So often, a man’s first wee sip of a single malt is less a cherished rite of passage than a baptism of firewater. Whether it’s a rocket-fuel raid on dad’s liquor cabinet, an unforgiveable night of good whisky and Coke, or a gulping mouthful spluttered down to impress a date, we all have a war story about the Scotch uprising. But at some point, we realise the old enemy has become a lifelong friend.

Stuart Reeves, of Sydney’s Club Bar in the Park Hyatt Hotel, had a rough introduction to singles. “My dad filled up a glass for me, saying it was apple juice. I drank it in one gulp,” he says. “Took me a while to come back to whisky after that.” But as manager of a dedicated Scotch and Cognac bar with over 30 malts, he’s back in a big way — and is finding a new generation keen to run the singles gauntlet.

Barry Chalmers, of The Bowery, Brisbane, had whisky “rubbed into his gums” at age two and hasn’t lost the taste for it. He’s also seen the new drinkers, and a new trend: “We’re not seeing guys smashing singles on Fridays, but luxuriating with wee drinks on weeknights.”

And it’s a similar story at your grog shop. Lawrie Binion, of Vintage Cellars, says there’s booming interest from 30-something men — and women. “While malt whisky is easy to drink, it tastes much better in company,” he jokes. Vintage has opened flagship whisky stores with a wider range to cater to the new enthusiasm for Scotland’s homebrew.

Different regions produce wildly different whiskies, with flavours of smoke, grass, peat and heather. But first up, you have to get it down.

“A lot of young guys are coming to single malts through cocktails,” says Chalmers, “where your whisky sour [lemon, sugar, eggwhites] might add Lagavulin in place of Johnnie Walker for an accent on the smoke.”

Respectful cocktails, yes; mixers, no, says Sean Baxter, of Melbourne’s Baden Powell Hotel. “I had an American tourist come into a bar in Scotland and ask for a Lagavulin 16yo and Coke,” recounts Baxter. “So I pour the Lag, go for the Coke, and this old bloke reaches across and grabs my wrist, warning, ‘You’re taking your life into your own hands there, laddie.’”

So you don’t rub anyone’s kilt up the wrong way, here are GQ’s tips for going with the grain.

Club Bar, Park Hyatt, 7 Hickson Rd, Millers Point • Baden Powell Hotel, 61 Victoria Pde, Collingwood • The Bowery, 676 Ann St, Fortitude Valley • vintagecellars.com.au; 1300 366 084.

AGE GAUGE

A Talisker threeways maps whisky’s generation gap.

Talisker 10yo (from Skye, $84)
“It has a bit of everything and loves a beer chaser to open the flavours,” says Baxter. Think opening a jar of smoked oysters in a pepper warehouse, and you’re on the nose.

Talisker 18yo ($140)
“Age softens the smoke of the 10yo, while the sweetness at the front of the palate prevails,” says Chalmers. You’re looking for wood, vanilla and a quiet spot to sit back and melt.

Talisker 25yo ($399)
The rarity here involves “the alcohol level and volume reducing over time — known as ‘the angels’ share’,” says Binion. What’s left is truly heaven.

HOW TO DRINK MALTS

  1. “New adventurers should find a well-stocked venue as well as a barman guide for this rite of passage,” Chalmers advises.
  2. Start on your easy drinkers, the Highland or Speyside, then take on your more aggressive drops (Talisker, Lagavulin) once you’ve tested your mettle.
  3. Add water. “A dash of water never hurts to release the flavours and soften the alcohol,” advises Binion.
  4. Don’t add water. Yes, apologies for the confusion, but as the saying goes, “Never steal another man’s wife; never water another man’s whisky.” The choice is ultimately yours.
  5. Ice, baby? Well, again it’s a matter of preference. Ice can cool the fire of an Islay but stymie the Dalwhinnie.
  6. Please, no mixers.
  7. Wee sips. Don’t gulp; don’t chug (cold nights rebelling against England excepted).
  8. Go an ale chaser. “It really brings out the flavours,” says Baxter. “Try a Pepperjack Ale.”
  9. Slainte Mhath! (‘Good health’), which is one-upped by the response Slainte Mhor! (‘Great health’).

SINGLE FILES: A TASTING TOUR OF SCOTLAND

The cityboy
Glenkinchie 12yo (Lowlands, $96)
The ‘Edinburgh Malt’ enjoys a light palate of barley and young wood. It’s easy drinking and an ideal place to start before an explore. (Don’t be fooled by the lightness; it’ll lead to an urban sprawl.) This floral and grassy aperitif malt is for refined, indoorsy drinking.

THE SHOW PONY

Cragganmore 12yo (Speyside, $85)
This sweet-smelling and complex malt hails from the Spey Hills land of milk and honey. Minus the milk. A digestif whisky to savour through the night, it’s the dandy of the single malt clique, with fruit, light smoke and a malty finish. Kick it off with a drop of water.

THE BAD BOY

Lagavulin 16yo (Islay, $100)
This is not a pipe, but it’s not far off. From out of a peat-bog island comes an intense, smoky Islay drop with a sea-whisker of salt. Enjoying 20 times as much exposure to peat smoke as your average Speyside, it’s a smoker’s quaff for cold nights by a loch.

THE OLD SALT

Oban 14yo (West Highlands, $110)
The sea air of this coastal distillery brings a faint brine to the smooth fruit and smoky oak of this malt (and we’re not getting all Papa Hemingway poetic on you; barrels absorb a sprinkling of salt). Oban is the gnarled foodlover’s drop for long post-luncheon arvos.

THE ZENMASTER

Dalwhinnie 15yo (Highlands, $85)
Dalwhinnie (Gaelic for ‘meeting place’) is a remote mountain town, where distinctly refined spring water affords the self-proclaimed ‘gentle spirit’ a clean, light palate with honey and a long, lightly peated finish. Scottish yoga for rainy days.

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