OK, so this post is not about an adventure with my fellow knife and forkers. So what is it about? Well thank you for asking.
With just under four weeks to our next Knife and Fork Adventure I'm having blogging withdrawals. So, my new found love of blogging combined with a birthday and a pending Italian holiday has led me to share this weeks foodie experience with you. Buzo, Woollahra.
An Italian trattoria set in a delightful 2 story building in Jersey Road was the site of a birthday celebration. Combined with my own little celebration- a pending Italian vacation. Good thing the guest of honour likes Italian food too!
The menu was considered. To start some antipasti. A sublime baked gnocchi with walnuts and gozgonzola stole our hearts. Gorgeously cooked scallops with crushed chickpeas, chilli and lemon also took our fancy.
With a selection of pasta and other dishes for secondi, we settled on a mushroom and pancetta lasagne and a freshly caught fillet of gemfish. To share of course! Washed down nicely with a bottle of chianti.
As I pondered my Italian vacation, where to go, what to do, what cooking school to discover, I felt most at home. Buzo- thank you for sharing.
Thursday, June 17, 2010
Wednesday, June 2, 2010
Spice Temple, A World Away.
In the depths of a building on Bligh Street, Sydney, our second adventure took place. Spice Temple, Neil Perry's take on modern Chinese. Reminiscent of an opium den (actually, I'm really not sure that it was reminiscent of an opium den, given I've never been to one, but work with me, I'm trying to set a scene here!) I felt like I was a world away.
The smell of spice filled the dimly lit air as we welcomed two new adventurers to the fold.
The menu was delightful. Spice combined with fresh herbs and flavours.
"Three shot chicken. I'm sure he cooked that on Poh's cooking show," said adventurer L.
"I think that's the one they make at your table?"
"Like restaurant theatre?" my sister proposed.
After our waiter explained that those items on the menu in red were the hottest, we settled on our order.
An entree of eggplant, garlic, coriander and sweet pork mince arrived in a beautifully hand crafted bowl. As the waiter tossed it before our eyes our anticipation rose. The combination of flavours was amazing, and this, most definitely, was my dish of the night.
As we filled steamed bread pockets with cumin spiced lamb I was one happy adventurer.
The three shot chicken arrived. Shots of Chinese larger, soy sauce and chilli oil were added at the table, as the dish was left to simmer before our eyes. The flavours were divine.
We shared our favourite Sydney foodie finds, from markets to hole in the wall noodle houses while enjoying other treats. Dumplings; roast pork belly with coriander, red onion, peanuts and sesame seeds; and a dish of braised duck with tofu, dried chestnuts and baby leeks.
We dared to glace at the desert menu. The "cheeky palate cleanser" and warm pineapple cake with caramel cream appealed. But alas, we were beaten.
As I glanced around the busy space a buzz of contentment filled the room. I really did feel a million miles away.
The smell of spice filled the dimly lit air as we welcomed two new adventurers to the fold.
The menu was delightful. Spice combined with fresh herbs and flavours.
"Three shot chicken. I'm sure he cooked that on Poh's cooking show," said adventurer L.
"I think that's the one they make at your table?"
"Like restaurant theatre?" my sister proposed.
After our waiter explained that those items on the menu in red were the hottest, we settled on our order.
An entree of eggplant, garlic, coriander and sweet pork mince arrived in a beautifully hand crafted bowl. As the waiter tossed it before our eyes our anticipation rose. The combination of flavours was amazing, and this, most definitely, was my dish of the night.
As we filled steamed bread pockets with cumin spiced lamb I was one happy adventurer.
The three shot chicken arrived. Shots of Chinese larger, soy sauce and chilli oil were added at the table, as the dish was left to simmer before our eyes. The flavours were divine.
We shared our favourite Sydney foodie finds, from markets to hole in the wall noodle houses while enjoying other treats. Dumplings; roast pork belly with coriander, red onion, peanuts and sesame seeds; and a dish of braised duck with tofu, dried chestnuts and baby leeks.
We dared to glace at the desert menu. The "cheeky palate cleanser" and warm pineapple cake with caramel cream appealed. But alas, we were beaten.
As I glanced around the busy space a buzz of contentment filled the room. I really did feel a million miles away.
Subscribe to:
Posts (Atom)