Looking forward to checking out Ms G's, the location of our January adventure.
In the meantime check out the new Adventures with Knife and Fork facebook page
Tuesday, December 21, 2010
Wednesday, December 15, 2010
Jared, Kris and Some Very Happy Adventurers!
Tuesday saw my fellow adventurers and I taking in Cotton Duck, Jared Ingersoll's, newish Surry Hills venture. It was our final adventure of the year and we were one happy group of foodies!
Cotton Duck's menu is an uncomplicated, yet interesting mix of seasonal and sustainable dishes. Broken into 'smalls', 'entrees', 'mains' and 'desserts' diners are offered a 2, 3 or 4 course option. While I wish I could report taking the 4 course option, I opted for 2. Main and of course, dessert. As we debated our menu choices (there was so much of interest to choose from) half the group settled for an entree and main, the other half were strictly in the dessert camp.
The cannelloni, with blue swimmer crab and scallop mousse, seemed to be the entree of choice. And by all accounts it pleased. As I heard a fellow adventurer remark that she could taste a "hint" of something, I burst out laughing. This adventuring business was becoming serious. Was it the breeding ground for the next round of Good Food Guide reviewers??
Mains arrived. Amongst them were quail, free range pork and king salmon. Each was beautifully and carefully plated providing our visual senses a workout too. With Jared Ingeroll capably commanding the pans, my king salmon with spring vegetables and mussels was delicate, yet full of delightful spring flavour. My fellow adventurers were as equally pleased with their choices.
The wine list, 50% of which is dedicated to NSW wines, provided a Sav Blanc from Orange. The perfect accompaniment to the meal so far.
Dessert arrived and was met with a collective "ohhhhh". The pumpkin pie, which was filled with a pumpkin and gin curd and served with a brandy snap filled with pumpkin seed cream hit all the right marks. The texture delighted my palate. Adventurers also enjoyed the summer pudding and a chocolate and rhubarb tart, both resulting in a resounding yum!
Of course, being our final adventure of the year, there was some Kris Kringling to be had! Each adventurer had carefully thought through what they could contribute to the gift exchange. Some beautiful home made honey, some hand made Italian panforte and hand crafted Christmas cakes were amongst the offerings. I was thrilled with my fennel crackers- to be served with a pungent cheese!
As the evening progressed there was the usual banter. Oprah. Do we get it? Celebrity chef. Are we at saturation point?
As the evening drew to a close and madelines were served, there was collective agreement that Cotton Duck is an exciting addition to the Surry Hills restaurant stakes. Jared Ingersoll- thank you!
Cotton Duck's menu is an uncomplicated, yet interesting mix of seasonal and sustainable dishes. Broken into 'smalls', 'entrees', 'mains' and 'desserts' diners are offered a 2, 3 or 4 course option. While I wish I could report taking the 4 course option, I opted for 2. Main and of course, dessert. As we debated our menu choices (there was so much of interest to choose from) half the group settled for an entree and main, the other half were strictly in the dessert camp.
The cannelloni, with blue swimmer crab and scallop mousse, seemed to be the entree of choice. And by all accounts it pleased. As I heard a fellow adventurer remark that she could taste a "hint" of something, I burst out laughing. This adventuring business was becoming serious. Was it the breeding ground for the next round of Good Food Guide reviewers??
Mains arrived. Amongst them were quail, free range pork and king salmon. Each was beautifully and carefully plated providing our visual senses a workout too. With Jared Ingeroll capably commanding the pans, my king salmon with spring vegetables and mussels was delicate, yet full of delightful spring flavour. My fellow adventurers were as equally pleased with their choices.
The wine list, 50% of which is dedicated to NSW wines, provided a Sav Blanc from Orange. The perfect accompaniment to the meal so far.
Dessert arrived and was met with a collective "ohhhhh". The pumpkin pie, which was filled with a pumpkin and gin curd and served with a brandy snap filled with pumpkin seed cream hit all the right marks. The texture delighted my palate. Adventurers also enjoyed the summer pudding and a chocolate and rhubarb tart, both resulting in a resounding yum!
Of course, being our final adventure of the year, there was some Kris Kringling to be had! Each adventurer had carefully thought through what they could contribute to the gift exchange. Some beautiful home made honey, some hand made Italian panforte and hand crafted Christmas cakes were amongst the offerings. I was thrilled with my fennel crackers- to be served with a pungent cheese!
As the evening progressed there was the usual banter. Oprah. Do we get it? Celebrity chef. Are we at saturation point?
As the evening drew to a close and madelines were served, there was collective agreement that Cotton Duck is an exciting addition to the Surry Hills restaurant stakes. Jared Ingersoll- thank you!
Saturday, December 4, 2010
A Christmas Adventure
My fellow adventurers and I are gearing up for our final adventure of the year...Cotton Duck http://www.danksstreetdepot.com.au/page/cotton_duck.html Jared Ingersoll's (of Danks Street Depot fame)Surry Hills project. Watch this space for my review.
In the meantime I am contemplating what to make for our Kris Kringle...food themed of course?
In the meantime I am contemplating what to make for our Kris Kringle...food themed of course?
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