I can’t believe the month of October is almost over. I have been looking forward to going to Dan Hong’s ‘Dude Food Deg’ since I saw it on the Crave event. It was supposed to be a one-off event, five course degustation of junk food ($70 pp, extra $50pp for matching drinks), but it was sold out so quickly that they decided to add two more, which was also sold out! I have always enjoyed Dan’s inspiration so knew I was in for a treat.
We started with the cheeseburger ‘spring roll’ and empanada ‘doner kebab’. Oh my goodness, the spring roll really tasted like a McDonalds cheeseburger, including the pickle, mustard, tomato without the bun but the pastry. It was absolutely delicious and could have definitely eaten a dozen on my own.
Like the spring roll, the empanada did taste like a doner kebab. I remember many drinking nights ending with a doner kebab, but it wasn’t quite the same, it was missing some sort of sauce, chili and barbecue. It was good but my favourite would have to be the spring roll.
Next, Indomie with fried quail egg, deep fried essays and ‘pulled buffalo wing’ sauce. I grew up on Indomie, it’s a dish I know quite well and love. Definitely one of my favourite, it had lots of flavour, the buffalo wing sauce really gave it a nice kick, and the fried eschallots really gave it that extra crunch and flavour. (I did ask my fried egg to be cooked longer, other diners had their yolk oozy)
I really enjoyed the pepperoni pizza with napoletana consomme. It was definitely different. I love wontons, usually filled with pork mince and vegetables, but these ‘wontons’ were filled with cheesy pepperoni pizza. The consomme was very similar to the tomato base of a pizza, it was so delicate and tasty.
Tasting of hotdogs – corndog, chicago style hotdog, foie gras and truffle hotdog. Definitely a fun idea.
The corndog was lightly battered, it was simple but yet tasty. It had the right amount of batter to sausage, and topped with mustard and tomato sauce, it was delicious.
The chicago style hotdog of Frankfurt style sausage, tomato, pickle and mustard was simple and possibly my favourite out of the three. Could have easily polished another two or three.
The foie gras and truffle hotdog was probably the craziest, A generous chunk of foie gras and drizzled with truffle oil. I opt for no foie gras, I know, call me crazy but I just didn’t want it. There were mixed reactions, some loved it and some thought it was crazily sweet!
And if you thought the above was crazy, dessert was donut ice-cream with candied bacon, banana fritter, pretzel praline, peanut butter and raspberry jam. Three words – OH MY GOD! Candied bacon! A guy from another restaurant, who happened to be sitting near me was in awe about this candied bacon. He couldn’t believe it was on the plate, I did offer him some but he politely declined!
The banana fritter was wrapped in kunefe, it was incredibly light and possibly my favourite. The donut ice cream, rich and delightful and eaten with the candied bacon, pretzel praline and peanut butter was just calorific but excellent. I thought my heart stopped for a mini heart attack! I have to admit though, I couldn’t finish the dessert, I was full and it was a tad rich but fantastic!
It was definitely a fun event! I can’t remember the last time I ate so much junk food in one sitting! Dan said that this was ‘probably my last dude food deg forever’. NOOOOOOO!!!!! I was looking forward to more dude food deg in the future! Service at Lotus was fantastic as always! I have enjoyed dining at Lotus, and no doubt will be back for their awesome cheeseburger!
22 Challis Avenue
Potts Point 2011
Ph: +61 2 9326 9000
Bread – I LOVE bread but have never attempted to make it at home. The thought of working with yeast just frightens me. So when I received an email from Sarah Han of Brasserie Bread asking if I would like to attend the Artisan Baking with Seeds and Grains Workshop, I couldn’t help but say yes!
The Artisan baking with seeds and grains workshop is a three hour hands-on class where participants learn how to make bread – seeded loaf, shape baguettes and dinner rolls. It also includes a tour of the Brasserie Bread’s operational bakery and ends with a tasting of the various types of organic breads with complimentary wine and cheese – YUM!
Now as the name suggests Artisan Bread: it is bread that is crafted rather than mass produced. An artisan baker is ‘a craftsperson who is trained to the highest ability to mix, ferment, shape and bake a hand crafted loaf of bread’. Matthew Brock, Brasserie Bread Training Manager taught us how to make these wonderful bread. Step by step, we started with the Multigrain Struan, described as bringing together a soaker, biga, and a selection of grains.
The recipe on how to make this tasty bread: It’s quite tedious, there are about three steps. Starting with Biga, which is a type of pre-ferment used in Italian baking. It adds complexity to the bread’s flavour and is often used in breads which need a light, open texture with holes. Made by mixing 112g of bread flour mix (40% kialla organic stone-ground wholemeal flour, 40% Manildra bakers meal and 20% organic unbleached plain flour) with 1g of fresh yeast and approximately 85g of water at 21 degrees.
Mix all the ingredients together and form a dough ‘ball’. Knead for 2 minutes, then let it rest for 5 minutes then knead again for another 1 minute, then covered and refrigerate for 8 – 12 hours.
The soaker is made from 30g of bread flour mix, 85 grains consisting of soaked sunflower seeds, linseeds, boiled grains and rolled oats, 2g of river salt and 85g of milk. The other ingredients include 7g of fresh yeast (which can be purchased from your local baker), salt and agave nectar in extra virgin olive oil to impact flavour and fat.
The final dough can be made by chopping the biga into 6 small pieces and lightly dusted with flour. Combine all the ingredients together and mix for 5 minutes. The dough will become very sticky (and gooey – my least favourite part), and it is important not to add flour, and important to work the dough by hand. Rest the dough for 5 minutes, then knead again for 1 minute to strengthen the gluten before it is placed in a bowl, covered and left for 45 minutes.
Another tedious process, which I am not very good at! Once the dough is ready, ‘shape’ it into a round-ish looking ‘ball’, roll in rolled oats and dust with wholemeal flour and prove at room temperature for 45 – 60 minutes. Matthew makes it look so easy! Clearly I had trouble and my bread looked a little ‘rustic’ – to put it nicely. Using a sharp blade, slash the dough, and place into oven (preferably onto a pre-heated stone base) and start bake at 220C, inject steam for 2 – 3 seconds, and reduce heat to 18C and finish baking for 40 – 50 minutes for at least 1 hour.
The SECOND part of the workshop involves making multigrain bread rolls, baguette a l’ancienne and pain d’epi. Unfortunately I didn’t take step by step photos as my hands were a tad dirty, but it was definitely fun! My baguettes were again ‘rustic’ looking but surprisingly it turned out ok and was quite tasty!
Whilst the bread were baking, we were taken on a tour of a bakery whilst it is in full operation.
The bread…. it smelt so divine, I was so tempted to grab them and eat it on the spot.
After all our hard work of baking, we were treated with some degustation of different types of Brasserie Bread with a selection of cheese, pepe saya butter and taramasalata.
So many bread, I was in heaven! Will definitely come back to pick up a loaf or two.
Before leaving, I did buy some pastries – croissants, snail and my favourite the fruit pastry – seriously sinful, but seriously good!
I have yet to dine at the cafe, but will not hesitate to go back!
Thanks again Sarah and Brasserie Bread for the experience. We got the recipe to make the bread, and no doubt I will try and make it soon. The family definitely enjoyed it – who doesn’t love bread right?
Full course details can be found on Brasserie Bread website.
1737 Botany Rd
Ph: 1300 966 845
I love the name because it is true, every dining has a story whether it is dining with friends, family, co-workers, it has a story. Whether you enjoy the food, the wine, the company, the reason behind the dining, there is a story.
I had the pleasure of meeting the chef and owner of Dining Story, Sachiko Marchand. Dining story is not only a personal chef service, but also a cooking lesson service at the comfort of your own home.
Sachiko found her passion for cooking from the age of three. She has worked all over the world, from Tokyo, to France, to Morocco and Sydney where she worked at both Le Pelican and No1, Tony Bilsons Restaurant. She has been to more than twenty countries to learn about food cultures and with all the experiences she has gained, she has formed Dining Story – where she would create and customise parities and dinners for customers tailored to their needs and conditions.
Tonight was a special cooking class. The menu can be found here and everything looked wonderful. I couldn’t decide what I wanted to learn so asked ‘The Mother’ and he liked the look of ‘French cooking class B advanced’ which is Quiche with spinach and bacon, ocean trout medium rare confit with warm salad with sage and lemon butter and millefeuille with cream patisseiere.
Sachiko arrived at our tiny apartment and demonstrated how to cook in my little kitchen. Not only does she demonstrate but she also encourages you to participate. I even managed to cut my thumb with her uber sharp knife which I fell in love with!
I won’t go into the details of step by step recipe and cooking as I would like to replicate it myself in the next coming weeks. However, a recipe will be given to you and Sachiko will go through step by step on how to make each dish. A couple of techniques and short cuts that she has picked up along the way which is helpful for an amateur chef like me.
We started with the quiche with spinach and bacon. She even taught me how to make my own pastry! Easier than you think so stay tuned as I will attempt to make this next week!
Home cooking classes goes for 2 hours, three dishes for 2 to 3 people at $120 per person. The more people the cheaper the cooking class. As for corporate events, Sachiko provides sushi demonstration and tasting, or sushi team building and or corporate lunches up to eight people. More details can be found on the website.
I can see this as a fun event for hens or birthday parties or event anniversary. Or even if you want to improve your culinary skills (like me!), then Sachiko is the person for you. She is incredibly talented, and friendly! Would not hesitate to call her for an event or another cooking class. Thanks again Sachiko, it was so lovely to meet you and hear about your experience. It is always overwhelming and inspiring to meet someone who are passionate about their job. Sachiko is truly passionate about cooking, it has somewhat inspired me to find what my ‘passion’ is – whatever that maybe!
Ph: +61 421 937 672
Truffle – ‘the fruiting body of an underground mushroom’. There are many different types of truffles, white, black, Chinese, summer or burgundy and many more. I love truffles and when my dear friend IW and owner of Cibo e Vino said they were doing a tribute to truffle evening I couldn’t resist. How can I say no to a night of truffles? The team at Cibo had sourced their stash of ‘black gold’ Perigord truffles from Majimup, Western Australia.
A not so local, Cibo e Vino serves Modern Italian restaurant in the heart of Castle Hill. It certainly has been a while since my last visit, last year I attended their spring menu and that was superb.
Two truffle-mania, C and DC attended the feast with me. Started with mushroom cappuccino with truffles with brioche and house-made truffle butter – YUM! Delicious and creamy mushroom with a rather generous serving of truffle.
I love brioche, it was toasted and rich and smothered with truffle butter – oh my – sinful but yet delish!
The slow egg cooked egg which sat on a mountain of salt, and again topped with truffle. Eggs and truffle – perfect combo!
I was a little hesitant about the tartare of NZ scampi with smoked mullet roe and mixed salad with truffle dressing. I am not usually a huge fan of raw scampi but I was pleasantly surprised and this turned out to be the highlight of the evening, for myself and the diners.
The scampi was magnificently fresh and I love the smoked mullet roe (more of it would have been good though!) and the mixed salad with truffle dressing a wonderful complement.
No hesitation there – gone! I could have easily eaten another serving… or two! Thanks to the Chef, Shiman Wu for giving me some to take home!
Linguine with confit of pork neck and shaved truffles. Generous serving of tender, juicy pork which has been ‘shredded’ and topped with shaved truffles. It was oh so truffle-y and oh so delicious!
I was getting really full by this stage, didn’t finish the all the linguine but as IW said ‘you ate all the important stuff’ – yes the pork and the truffle!
Palate cleanser – watermelon and blood orange granita. Refreshing, however, I couldn’t taste any of the blood orange.
Last of the savoury, poached beef fillet with foie gras, truffles and truffle mash. Extremely pink and tender, I noticed both C and DC savoured the best bit of foie gras, I on the other hand ate it first! The truffle mash – OMG – melt in your mouth fantastic!
Dessert, rice pudding with truffles which sat on a bed of biscuits crumbs. I am still undecided about this dessert. C loved it, he said it ‘tastes like ice cream the more you eat it’. DC said it was too truffle-y, and I have to somewhat agree with him.
Don’t get me wrong, it was deliciously creamy, and truffle-y and different in a good way, but I don’t know if I would order it if seen on the menu. The crumbs I loved and complemented the rice pudding well.
Overall, it was a wonderful evening with friends, who share the same passion for truffles as much as I do. The degustation costs $110 pp for six courses and $160pp if you wanted matching wines.
Below, a couple of photos that are on their menu. Uncle took the photos a while back and no doubt his pictures looks absolutely fantastic! I (and two other hungry girls!) had the pleasure of tasting it.
The crab cake with a salad of onions and baby herbs ($18) – one of the nicest crab cakes I have had.
The market fish with fennel and pomegranate salad and herbed breadcrumbs ($31).
Parpadelle with wild mushroom ragu ($26), a favourite of ours, different types of mushroom, el dante parpadelle – YUM!
I never really had a ‘good’ brussel sprouts until I had it at Cibo. Now I won’t hesitate to make it at home or order it at the restaurant. Brussel sprouts with bacon ($7). If you like squid ink linguine, then Cibo has one of the nicest squid ink linguine with prawns, calamari and scallops ($29).
Unfortunately they have taken the beef short rib off the menu and replaced it with beef cheeks, but this was ONE UNBELIEVABLE red wine braised Riverina beef short ribs with mash and gremolata ($31). So GOOD!
Mash potatoes ($7) – creamy and oh so delicious.
Cibo would definitely be a ‘local’ for me if I didn’t live so far away. However, still manage to go a few times a year as the food is tremendous! Sorry DC – I know I got us lost a couple of times. If you haven’t been, definitely a must! Excellent Modern Italian cuisine, both IW and Chef really do put effort and soul into it! Service super friendly and definitely worth the trek!
GA’s ratings: 8 / 10
Cibo e Vino
301 Old Northern Road
Castle Hill 2154
Ph: +61 2 8002 0912
I really enjoyed the [TOYS] event earlier this year in March that I was determined to go to the next one. So when I found out they were holding another event I couldn’t say no. It was at Porteno – one of my favourite restaurant, and the theme was ‘Old Dogs, New Tricks’, chef partnerships between [TOYS] and their mentors. Huge ‘cast’ of chef, I had high expectations – love majority of the chef and well, it did not disappoint. At $220 per person, for six courses, it was expensive as hell but worth every penny! Loads of food and flowing alcohol, as each course was matched with wine and thank goodness I didn’t drive!
The event started at 6pm, I ‘dragged’ the gym enthusiast, S with me and at 6 on the dot we were there. I knew both M and Y were also attending. We started with a cocktail by Luke Ashton: New Sensation which is Laird’s applejack apple brandy, aperol, bespoke mandarin syrup and pimento dram. It was STRONG – kind of burn sensation and not great if you are thirsty – it’s one of those drinks that you drink slowly – sip by sip (well for me anyway!).
Canapes by Morgan McGlone (ex Flinders Inn, it is his last TOYS event as he is moving to New York! So cut I didn’t get to try his restaurant!) and his inspiration Mark Holmes, ferran prawn dumplings which was tortellini with prawns inside. It was tasty and I could have easily eaten half a dozen on my own.
Unfortunately, I didn’t try the boo-kaki and not even sure what that is! I love the layout of Gardel’s Bar which can be found above Porteno restaurant, we chatted, drank, ate canapes and after about an hour, we moved downstairs where the feast was to start!
Started with trumpeter fish by Hamish Ingram (Bar H, Surry Hills) and Damian Pignolet. Such a simple and refreshing dish, the sashimi was fresh and the celery, radicchio and chervil a wonderful complement. It was the perfect start.
Red Herring, pickled stalks, mackerel, smoked pine curd by Darren Robertson (ex Tetsuyas) and Dave Pegrum (also ex Tetsuyas, then moved to Forbes and Burton and now head Chef at the Bronte Road Bistro). This was another light dish, served at room temperature, the mackerel was deliciously sour, a little slimy for some and the dollops of goats cheese gave it that extra flavour. Y didn’t enjoy this as much as M, S and I. There were mix reviews amongst the diners, but it was a definite winner for me.
Ham, cheese and eggs by Mitch Orr (Duke, Darlinghurst) and Giovanni Pilu (Pilu at Freshwater) was probably my least favourite. I can see what Mitch was trying to do – shaped like an ‘egg’, the white layer is actually pecorino and it was strong, salty and extremely cheesy! TOO strong for my liking, I loved the ham stock, full of flavour and I have to admit, it did complement the cheese, but it was just a little too much for me. It was a love or hate dish and Y certainly enjoyed it more than the rest of us.
The truth by Thomas Lim (Duke) and Jeremy Strode (Bistrode, ex Bentley), Pig’s trotter stuffed with veal sweetbreads, chicken mousse, shiitake and ginger, garlic chive, pickled onions, beer mustard was divine! Both M and I were a little ‘nervous’ as his last dish at TOYS event wasn’t a favourite of ours but we were both pleasantly surprised.
The trotter was SO tender it just melted in my mouth. The beer mustard excellent and pickled onions a wonderful complement and I really couldn’t get enough of it. Could have definitely eaten another serving!
Tastes like Chicken by Joel Humphries and Nick Wong (Bodega, Surry Hills) and Ben Milgate, Elvis Abrahanowicz (Porteno, Surry Hills), New Zealand milk-fed lamb, smoked eggplant, flatbread cooked in its own ash was TO DIE FOR!
You all know how much I don’t like lamb, but this was moist and deliciously tender and as M said ‘true to it’s name – tasted like chicken!’. I couldn’t help but have a couple of pieces and could have happily eaten more!
The sides – where do I start? The eggplant puree – magnificent, but it is the flatbread that’s like icing on the cake. It was just SUPERB! Seriously superb and should definitely be on the Porteno menu! M managed to sneak in an extra piece of bread from Joel! Believe it or not, for both M and I, this was a standout dish and this is coming from two girls who does not love lamb, and would avoid it like plague!
The German cake is very similar to that of an Indonesian version of kue lapis and one of my favourite! So thin and soft and oh so frigging delicious. Inside, ice cream and chocolate and oh so good! The chocolate paddle pop like is actually vanilla ice cream topped with chocolate and orange peanut brittle – oh dear god, I am certain I had a foodgasm! I didn’t know which one to eat first, the cake? the ice cream? the cake? It was phenomenal and one of the BEST dessert Zumbo has done!
To end, cocktail by Simon McGoram: ‘Till the Bitter End’ – espresso liqueur and my goodness, so strong that I could only have a sip and that was it. Each course was complemented by a wine – to be honest, I can’t remember the flavours of each, by the third glass of red wine, everything tasted wonderful!
Both M and I have similar taste and for both of us, the most outstanding dish of the evening definitely the Porteno’s lamb – I had great expectations from the Porteno boys and they truly did not disappoint! It trumped over the pig’s trotter and I LOVE PORK! Second was definitely the pig’s trotter followed by the mackerel for me, and silver trumpet for M. The dessert is really on a class of its own. If I wasn’t so full, I would have definitely gone in the kitchen and asked Zumbo for another!
Glad to have met the chefs, and chatted. Give me the trotter for entree, lamb for main and German cake for dessert anytime of the week and I will be ONE SERIOUSLY HAPPY GIRL!
Definitely the BEST TOYS event thus far! It will be hard to top the next event, it was ‘fan-bloody-tastic’. Very impressed with the food, service, alcohol, EVERYTHING was just magnifique and waddled to the car exhausted but extremely satisfied!
Again thanks to the chef and Mel for organising everything.
GA’s ratings: 8.5 / 10
358 Cleveland Street
Surry Hills 2010
Malaysian Kitchen Australia is part of a global marketing campaign to promote Malaysian cuisine. They had their first campaign in Sydney in February, where Malaysia Kitchen was set up in the narrow alley behind the State Theatre. Unfortunately, I didn’t get a chance to go but it did look like a fun event!
Adam Liaw is the ambassador for the Malaysian Kitchen in Australia and I was fortunate enough to take part of this special occasion thank to S (theheartoffood) for asking me to be his plus one and of course Annabel from Ogilvy PR.
As most of you know, the Good Food and Wine Show is currently on in Sydney and will be until Sunday 3rd July which is held in the convention centre in Darling Harbour. The Malaysian Kitchen has a stand and if you have yet to go, check it out, you might see both Adam Liaw and Alvin Quah doing some cooking demonstrations.
It was a private dinner, seven people including Adam and Annabel. The ‘private’ dining area was set up just behind the Malaysian Kitchen stand. It was like a fish tank, people peering to see the action and we got the odd ‘oh it’s Adam’ and girls shrieking and asking for a photo. However, despite that, it was quite intimate and we got up, close and personal with Adam himself. We (especially me) were all keen to hear what life was like before and after Masterchef. It was interesting to hear what life was or would be like in the Masterchef household and of course what Adam is doing right now. He has a couple of projects coming up so very keen to see how it all pans out!
Thanks to Aidan Gan at Kaki Lima, Kensington for the wonderful dishes! All the entree, main and dessert was especially made by her and trust me, everything on the menu sounds divine!
Aidan would explain each dish that was served, and Adam would then elaborate. If we had questions on how to make it or what is in each dish, he was more than happy to share.
To start with, we had the chicken curry puffs and prawn fritters (udang bakwan).
I am a huge fan of prawn fritters so this was a win win for me. Crispy and thin batter with juicy prawns, it was wonderful – not too oily and not too fatty. The chicken curry puffs was another favourite of mine, succulent bite size chicken pieces and eaten with chili was excellent. A great way to start.
The mains, started with beef rendang (spiced beef in coconut) and a side of roti canai. The beef rendang was good but I think the beef could have been a little more tender. It was a little sweeter than normal I thought and wasn’t as coconut-y as I had expected but still quite tasty! (Secretly though, I still like Mum’s will have to get the recipe of her I think!)
The roti canai – excellent! This is what ALL roti canai should look and taste like! It was thick, fluffy, moist and we all couldn’t help but use our hands, rip it apart and dip in the rendang… ah, how I love good roti canai! A visit to Malaysia is definitely in order.
Acar Jelata (Malay tangy pickle salad) I loved! It is a tangy, pickle-like salad consisting of cucumber, pineapple, spiced up with a touch of red chili and a hint of red onion. It was deliciously fresh, refreshing and I love the spice and tang! Definitely one of the nicest acar jelata I have had in a long time!
The ayam masak merah (fried chicken with tangy, sweet and spicy sauce) reminds me very much of my holidays in Malaysia as either our friends, or relatives would make this. I love the sweet, tangy and spice sauce. The chicken again could have been more tender but still very good.
It was served with tomato rice which had sultanas, and nuts and was oh so very yummy! The perfect combination, red chicken and red tomato rice.
Now dessert – when Aidan brought the plate out – it was one of the most colourful dish I have ever seen! Different types of luscious dessert placed before us – I wanted one of each but I KNEW my eyes were bigger than my stomach!
Baked tapioca cake – this is Mum’s favourite and the tapioca (the yellow looking one), the steamed sticky rice pudding with pandan custard (seri muka), I didn’t have as I was full but wished that I had brought some home.
The layered cake (kueh lapis) is a favourite of mine, like a child, I peeled each layer off and eat them separately! The baked pandan cake with sesame seeds was deliciously rich and had a strong pandan flavour.
We learnt a great deal about Malaysian food, the different types and ingredients. It is very close to Indonesian food and very close to my heart! Quite similar in fact and I realise how much I have to learn from Mum in terms of cooking these dishes.
Thanks again S (truly appreciate it!) and of course Adam, Annabel and Aidan for the private dining. Truly had a wonderful time and loved the food!
Gastronomous Anonymous dined as a guest thanks to Ogilvy PR and Malaysian Kitchen Australia.
I had the pleasure of attending a wonderful event hosted by Dedes Restaurant and Gourmet Rabbit. Thanks Denea and Dedes Restaurant for inviting me and a big thank you to Kelly Payne, Restaurant Manager for looking after us.
Dedes Restaurant is part of the Dedes Group, who also owns Flying Fish and the Deckhouse. It is located in Abbotsford, on the waterfront in the Sydney Rowing Club, and has beautiful views and perfect for wedding, birthday, and even work conference. It has been family owned for 30 years by Con and Kerrie Dedes, and the service was definitely very friendly and you can sense the family-ness in the air.
Upon arrival, we were presented with drinks – sparkling white, and as I am allergic to white, opted for something non alcoholic – lemon lime and bitters, my favourite.
It was a dessert degustation, however, we started with seafood platters – hot and cold. It is usually served separately but on this special occassion it was together. I was in awe at how big each of the platters were. Thank goodness there were nine of us that day, I don’t think we would have been able to finish it all.
The cold: marinated octopus, oysters, prawns and smoked salmon. The Sydney rock oysters from Wallis Lake were deliciously creamy and plump. Served with lemon and vinaigrette sauce it was magnificient. It was just too good to stop at one and to be honest, I had more!
The marinated octopus served with olives and feta were also wonderful, tender and full of flavour. The smoked salmon were nice, nothing special, but I do love smoked salmon. The prawns were fresh and huge and were absolutely divine!
Now I probably should have done something like this, but thankfully, I sat next to S and he beautifully presented the different type of food on his plate. Thanks S!
The hot: baked barramundi, bbq prawns, salt and pepper calamari, crayfish tail, scampi, horseback prawns with hand cut chips. Now I didn’t try everything as I wanted to save room for dessert. However, my favourite would have to be the crayfish tail. Lightly coated, it was incredibly juicy and succulent, it was excellent. The Horseback prawns were deep-fried balls of prawn wrapped in bacon; it was so good that one was simply not enough. By the time I got to the salt and pepper calamari the coating was not crispy, however, they were still wonderful. The baked barramundi was flavoursome and cooked to perfection.
Yaya (owner’s mum) prepared two beautiful side dishes of green beans and chicory dressed in lemon and olive oil – all made with love. She said we couldn’t have seafood without veggies, and she was right! I think these two veggies, should be on the menu! The green beans served cold were wonderful and the chicory was excellent.
Now what we have come here for, created all by the pastry chef Jason Langthorne, ex Flying Fish. We started with strawberry crème brulee and vanilla bean shortbread matched with Moet and Chandon Brut, which I didn’t have. The creme brulee was amazingly good. It was creamy and wonderful and the shortbread a wonderful complement. I thought it lacked a little in the presentation, but the creaminess and sweetness and flavour made up for it.
The chocolate truffle dacquoise, almond praline and Turkish delight ice cream was S’s favourite. This was DIVINE! The chocolate truffle was deliciously rich, and the Turkish delight ice cream was incredible. I loved the peanut praline at the top, crunchy, gooey and so very yummy! I have to admit though, I probably couldn’t have eaten the whole thing on my own!
This lovely chocolate truffle dacquoise was matched with frangelico frappe – it complemented it well and I think should be offered as a menu option instead of dessert wine.
The flourless citrus cake, lemon semi freddo and orange caramel were a favourite amongst the diners. It had an wonderful citrus flavour, and the lemon curd in the middle was absolutely delightful.
It was matched with piccolo latte – cinque stele espresso by victtoria which I loved! Served in a shot glass, it certainly wasn’t enough.
Lastly, my dessert of the day – baked rhubarb tart, cinnamon crumble and toffee apple ice cream. I loved the presentation, it was just too pretty to eat. Sweet pastry base, the rhubarb was cooked to perfection, and topped with cinnamon crumbs – it was a winner for me!
The matching port, nv galway pipe complemented the dessert, and as much as I wanted to finish the port, I couldn’t, as I was driving.
Yaya made some homemade pumpkin pie, her own filo pastry which was very sweet of her and a nice surprise for all of us. I love pumpkin pie, and probably should have taken some home!
The petite fours definitely tipped me over the edge, I was in the upper end of full and served with peppermint tea, it was definitely the perfect way to end the wonderful sugar hit!
It was one of the best afternoons I have had in a while – dessert, good company, great conversation – what more can a girl want! I loved the matching beverages for dessert, especially the piccolo latte and the port – thanks Kelly, it was ingenious.
Many thanks again to Denea from Gourmet Rabbit and Dedes Restaurant for the sugar hit and a wonderful afternoon. It was good to have finally meet you all! I have read your blogs and was finally good to put a face behind the name. Will definitely be back for a boozie lunch!
GA dined as a guest at Dedes.
GA’s ratings: 8.5 / 10
613 Great North Rd
Ph: +61 2 9712 5503