Posts tagged ‘food’

Attica – what i’m eating at the time 29.05.12

Attica

Friends of food, welcome to Attica. Last Tuesday, Nat and I dined at Attica to celebrate my in law’s 24th birthday. There were six of us in total; the birthday boy Steve, his brother Cam and his cousin Scott along with their bosses Sop, Sarah and Nina. Big thanks to Sop for organising and thanks to the peeps for a great night!

Team Attica

Attica has been on a tear shotting out of nowhere to become a global hit, ranking 63rd in the top 100 on the San Pellegreno list; the highest ranked restaurant in Melbourne. With 3 hats, Ben Shewry and his team at Attica has been voted 2012’s restaurant of the year.

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Quay vs Tetsuya’s Part 2 – what i’m eating at the time 13.04.12

Tetsuya’s


Everybody know what time it is? TETS TIME!

That’s right, cast for minds back to last week (or two…) where we drooled over the delights at Quay. Now we are going to delve into dinner at Tetsuya’s.

Tetsuya Wakuda, the dude makes his own knives…need I say more? Tetsuya has been at the peak of gastronomy in the restaurant world ranking within the top 50 restaurants in the world since 2002 to 2010 and in the top 100 in 2011. Tetsuya’s bring unique dishes based on the Japanese philosophy of using natural seasonal flavours, enhanced by classic French techniques, all from his heritage-listed site. I bumped into the manager who has been at the restaurant since 1996 and asked about Tetsuya’s new restaurant in Singapore. Apparently it is very quirky and is a small Japanese bar/grill where you have to move to different eating stations during the meal. Very different to this place!

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Quay Vs Tetsuya’s Part 1 – what i’m eating at the time 13.04.12

Quay

Hello again everyone! This is going to be the first of a two part blog post; Quay vs Tetsuya’s. As you can guess, this one is dedicated to Quay. Hope you enjoy it!

Last weekend my cousin was getting hitched so it gave my family and I an excuse to run over to Sydney to catch up with uncles and aunties, cousins and little rug rats I haven’t seen in a while. It also gave us an excuse to eat like kings! Big thanks to my parents for booking and shouting for these two extravagant meals. Love you! 🙂

We arrived on the Friday and visited Quay for lunch which is the perfect stomach lining for dinner at Tetsuya’s. Quay is situated in the dress circle of Circular Quay *shock horror!* where head chef Peter Gilmore created the now famous “Grava snow egg”. If you are two ninths of a foodie, you should know what that is.

Quay has been one of Australia’s most awarded restaurants holding 3 hats and currently sits ranks 26th in the S.Pellegrino worlds best restaurant list; the highest is Australia. Quay creates dishes inspired by nature and let the natural flavours and textures speak for themselves. This year, Peter Gilmore was awarded Chef of the Year in the Sydney Good Food Guide.

The view at Quay 

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Vue de Monde – what i’m eating at the time 16.03.2012

Vue De Monde

It’s Friday! Yay! Was so so tired last week and was tempted not to write this but thought of my 10 followers (hehe actually, its 11 now! thank you email follower! please comment to let me know who you are!) and said “what the hell”. I have some time after work so I went and looked for a little meeting room and try to take a nap. I ended up chatting the hour away before having to run off to Vue. A bunch of friends booked the mega chef’s table at the new Vue de Monde. We almost had the full 18 but after a miss count, only 17 bums were on the seats. I was really looking forward to this night since I have been to the original Vue on little Collins St before the move and some of those dishes….just wow. A few of the people who shared that night with us were coming again for a repeat experience so expectations were high. We still talk about some of those dishes today! If you have been, you will definitely remember the burnt butter marron, chocolate/coffee smoked kangaroo, cranberry marrow waygu and “the egg”. Magic.

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Anglo French 100 Year War – what I was eating at the time 03.03.2012

The Anglo French 100 Year War Dinner

Top of the morning to ya govna and bonjoir! Today we get to visit the world of the foodies between France and England. But first, a little house keeping. Been super busy lately and haven’t had a chance to upload anything. So, better late than never, a big thanks to the peeps who have been hitting the like button on facebook and to my new followers “Spitting Optional“, “charlierobinson” and the email followers. Almost on to double digits! We are doing it people, we are doing it….so thanks thanks thanks and keep hitting that like button, better yet, type in your email on the right and hit follow. OK, onto the food!

The Hundred Year’s War was a series of wars waged from 1337 to 1453 by ze House of Valois (le French house of Anjou) and the House of Plantagenet (the English). The conflict not only changed Europe but forever changed the way we eat and drink blah blah blah. Welcome to My Kitchen Rules, the Master Class edition, where Gary and Manu explore the similarities that have adapted over time and have influenced Australian culture.

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The Fat Duck

 

The Fat Duck

The name says it all. Heston Blumethal, 3 Michelin Stars, rated as one of best restaurants in the world. Originally inspired by the three star Michelin restaurant L’Oustau de Baumaniere when he was sixteen, Heston taught himself how to cook and in 1995, bought a quaint little pub called “The Bell” which has been transformed into what we all know today as Fat Duck. He led the way of culinary gastronomy and earned his third star in under a decade. Heston loves to question everything and push the boundaries of food and cooking bringing all the senses into the eating experience. Like a kid in the candy shop.

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What i’m eating at the time 10.12.2011 – Bistro Guillaume

Lovely sunny day today, especially when your eating at Bistro Guillaume.

Bonjour! A while back we received a crown voucher from my cousin in law’s Cam and Steve. Seeing as it was nearing it’s shelf life, we just HAD to use it, sigh, such a hard life we lead. Thanks guys, we owe you one!

We sat outside in the lovely sunshine greeted by some lovely (and cute, says Nat) actual french waiters in their lacrosse polos. Bonjour! We got to choose from a lovely and simple dinner selection which you can see here. Initially we were going to have different wines with entrée and mains but decided to go a bottle instead (persuaded by our waiter no less). We went the burgundy.

Bouchard Pere & File 2009 Bourgogne Reserve

I shall start with the wine. This is a Pinot Noir from Beaune in the Cote d’Or which is kinda known as the daddy of Burgundy. This is a Bourgogne which is the table wine of the region so expect nothing too amazing but still, expect the unexpected! Nose is musty and you get a bit of wet socks and cherries. Ummmm wet socks. It’s a very common smell you get from terroir driven Pinot noir, that barnyard smell. I do like it though others…maybe not. You also get a whiff of wet dirt and rock. Taste, the initial attack is a bit weak, some acidity and a touch of alcohol burn (which is bad), some kick of chilly and white pepper. The transition into the mid palate is more earthy, dark dark chocolate/coco or coffee beans with loads of cherries (think something like a dark chocolate cherry ripe but less sweet and more bitter and some lemon thrown in there). It has a grippy finish and you get some woody notes and bark.

I find this to be a very simple wine, nothing fancy but not a solid wine and a bit lacking in flavour and complexity. Good for a quick drink but at $70 a bottle (granted it’s a restaurant) I’m not impressed. Could definitely do with at least 1 hour of decanting as at the end of the meal, it gained more socks on the nose and more cherry ripe on the finish. Gotta love me some wet socks!

 OK, now for the real deal, the food!

The Charcuterie Plate

We started off with the Charcuterie plate to share and obviously some crusty bread and butter to lap things up with. Gorgeous entrée. Consisted of 3 different types of salami, sweet pate, pancetta, pork terrine and hock, cornichons with mustard, toasted bread and some greens. The pate was so so soft and creamy I couldn’t stop eating it. All the meats were well seasoned and a great great starter to the meal. Tres bien!

 

Steak frites with béarnaise sauce

Half a roasted chicken with paris mash and chicken jus

Green beans with confit of shallots

For main, I had the Steak (just edging out my usual french favourite of duck) and Natty had the roast chicken. We also ordered a side of green beans.  Steak, cooked perfectly. Soft but with firmness for added texture and just the right amount of chewyness. The chips were wow, almost melt in your mouth with a side of crispy. Chicken was silky smooth and the sauce matched well with the meal though a touch too salty. The best part of the dish (and the entire meal) was the paris mash. Ho-lee-crap. Best mash ever. Was so so smooth, creamy and buttered so well it was just bang on. Get this as a side dish, it will make you cry. Lets just say, we were pretty full and had to leave some chicken and chips but there was no sign of mash in site on the plate or the cutlery. Beans were a touch overcooked but still had a good crunch to it. A very plesent meal. I was happy but wait, there’s more!

  

 Desert du jour, Strawberry tart with vanilla biscuit and vanilla creme fraiche

Profiteroles with vanilla bean ice cream and warm chocolate sauce

Coffee with raspberry macarons

I blame Nat for encouraging my sweet tooth but thank you. I had the strawberry tart which was in a word…magic. Sweetness of the shortbread (and the crust…so so good) and the sourness of the strawberries was in fact just magic. I was in heaven with a side of chocolate sauce (I stole some). Natty’s desert was pretty good. What you expect if chocolate, dark chocolate (like coffee) and vanilla got together and made a baby. The macarons was actually pretty impressive, better than (I know it’s a big call) the macarons from Ladurée. There, I said it, google it up.

The food was very honest, warm and true. Defiantly ate too much and needed a wheelchair after this one,  you should try it sometime if you enjoy waking up with a food-angover.

Kenny

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