Not quite ready for prime time
A bit looser than this blog, we've started keeping a record of stuff we like in New York. Still just playing with things but it's a start.
Full Circle
When we moved to Sydney we were so impressed by the diversity and quality of the food that we were compelled to start this blog - to share our simple impressions and also keep a record of where we'd been.
We've spent nearly 5 years eating our way through Sydney, collected a lot of "hats," endured more than a few over-hyped duds and invented/shared some strange yet tasty recipes. We shamelessly devoured cuisines both haute and bas while manging to avoid dubious buffet tables, salad bars, deep fried disasters and the dreaded Black Stump.
So 1000s of meals later we've finally eaten our way out the other side. We are packing up and moving to New York City at the end of April to start a new eating adventure.
Thanks.
Restaurant Sojourn
Sorry for the lack of posts lately it's busy as much as lazy but both have played a role.
Anyway we had an impressive meal last weekend at Restaurant Sojourn which sits pearched on the hill above the Balmain East ferry dock in a subtle sandstone-lined space.
Sojourn is chef-ed by yet another talented ex-Banc man, Paul Camilleri and his wife Kim, formerly pastry chef at Cruise. The food is modern European with an emphasis on ingredient and technique (sound familiar?).
When we had a close look at the menu we felt compelled to order the degustation because the choices otherwise seamed entirely too difficult.
I think we made the right choice, the meal was stunning and didn't falter at all through the ten tastes (including and amuse and a pre-desert). It proved to be good value by our measure at $90 ($140 with wine matches).
This was the amuse bouche.
Seared Venison, mushroom a La Grecque, creme fraiche & horseradish ice cream
Twice cooked goats cheese souffle with baby beetroot and parmesan wafers
Prawn agnolotti with fennel puree and sand crab salad
Roasted Saltwater char with chorizo stuffed baby squid, tomato and shallot vinaigrette
Roasted fillet of pork wrapped in crisp pancetta with confit belly, smoked hock & toffee apple puree
Gorgonzola picante with fresh walnuts, apple and truffle honey
Vanilla and spearmint panacotta
Vacherin of strawberry & Marscapone sorbet with poached pear
Restaurant Sojourn is at 79 Darling St Balmain East NSW 2041 Phone (02) 9555 9764
Brasserie Bread Brekkie
We've been hearing a lot about Brasserie Bread and also seeing their bread popping up everywhere. So we caved to the pressure and headed out to Banksmeadow to check it out.
What we found was an excellent assortment of simple day starters, sandwiches and pastries - the above corned beef hash with fried egg and sourdough. They serve all of it up with Allpress Espresso, naturally (same owner).
And we couldn't resist taking home a loaf of their delicious sour cherry loaf which has featured in some of our favorite breakfasts.
Brasserie Bread - 1737 Botany Rd, Banksmeadow NSW 2019, T 02 9666 6845
Jamón Jamón
Seems like such a short time ago when we were excitedly telling you how we were to thrilled to find decent prosciutto. And now we find that available right here in Sydney nothing short of genuine (imported) Jamón ibérico - the most prized cured ham in the world.
Jamón ibérico is only exported in very small amounts from it's native Spain and is made from the cerdo negro or black iberico pig which feed on bellota acorns in the South and South West of the country.
But happily the first commercial shipment ever has found it's way here and it's beginning to find it's way onto menus at top spots such as Rockpool and Marque (and even more happily, to our table!).
With a little nudge in the right direction from Gourmet Traveller we went to Terry Wright's Gourmet Meats in Randwick to procure a taste over the past weekend.
It was steep, we paid a touch over $30 for a touch over 100gms but an incredible treat. Eaten with the fingers naturally.
Speaking in Gourmet Traveller, Mark Best describes Jamón ibérico this way:"It has some of the attributes of foie gras - not the taste but the intensity...I've had this brand Joselito before - they have it at Ducasse and Robuchon in Paris - and it makes prosciutto look like soccerball ham."
Guillaume at Bennelong
Location, location, location.
Ok, what applies to real estate doesn't always make a difference to restaurants. However location most certainly can contribute an unfair share of intangible enchantment in some circumstances.
And when that "intangible" is dining inside one of the major landmarks of the world, looking out on the spectacle of Sydney harbour - as it is at Guillaume at Bennelong - location takes the dining experience to a sublime level.
The food too is absolutely faultlessly elegant (if somewhat less than adventurous) with an eye equally on ingredient and technique.
On this occasion (our anniversary last year no less), our service was a little patchy, with the wines falling a bit out of sync with our courses and the courses spread a touch far apart for our usual sensibilities - but in such a place, we really didn't mind.
Here is how our menu ran:
Basil Infused Tuna with mustard seed and soy vinagrette
In-house Smoked Salmon Roulade with sterling caviar and toasted brioche
Moreton Bay bug in a light chilled tomato broth with cucumber, Yarra Valley salmon roe and mint
Carpaccio of Venison with juniper berries, apple, endive and walnut oil
Sealed Barramundi, yabbies, scallops and a light ginger emulsion
Deboned rack of lamb with pancetta, soft polenta, white asparagus and shiitake mushrooms
Carles Roquefort
Fondant of Valrhona chocolate, fresh raspberries and pistachio cream
Guillaume at Bennelong, located in the front two shells of the Sydney Opera House. Entry via lower concourse, next to concert hall entry. Sydney Opera House Bennelong Point Sydney T: +61 (0)2 9241 1999
Filo-wrapped Mars Bar
I'm not sure I should I should be owning up to this one publicly but as it was incredibly delicious I thought I'd share.
Created in a sort of homage to the infamous Scottish deep-fried Mars Bars the below is a filo-wrapped Mars bar which I then baked.
To do it you need four layers of filo, some honey, some cinnamon and melted butter (optional are vanilla dusting sugar and a coupla sesame seeds).
First lay down one layer of filo and brush it with melted butter. Layer another sheet of filo and drizzle honey lightly and then dust with cinnamon. Layer another sheet and brush with butter before laying the final sheet on top. Place the Mars bar at one end of the sheet and roll the filo into a parcel. Brush the entire outside of the parcel with butter trimming the ends. Sprinkle sesame seeds on the outside of the parcel. as desired. Whilst drooling with anticipation, bake on 200 until golden and crispy.
Dust with vanilla dusting sugar and as touch of cinnamon.
Devour voraciously.
Byron Bay Food Diary
Besides the rather obvious and well documented fact that Byron has an unfair share of Australian natural beauty -we were amazed at all the good food that is to be had on all ends of the food spectrum.
To start with there are a great many food products made locally from tasty bite-sized Byron Bay cookies to the terrific Byron Bay Chilli Co (made by the "Chilli Dude") Salsas and sauces (our favorite even in Sydney). It is like they have their own little alternative universe going where the tasty small batch foodstuffs have equal footing with the big labels.
Then there are the great local favorites like the burgers at The Rails.
Or the unbeatable fish and handcut chips at Fishmongers (hands down the best we've had in years)
Or any of the tasty baked treats at L'Ultime
Or the simplicity of sitting outside of Ate: The Art of Food in Bangalow (while not technically Byron), nibbling a cheese plate and watching the town slowly roll by.
And then there is Fins. I'm not sure what we can say about Fins that hasn't been said before but we are certainly happy to add emphasis to the praise it has received. It is an exceptional restaurant by any measure but even moreso for an attitude which mirrors it's laidback setting.
Here is what we sampled:
Steamed Sydney rock oysters (Hastings River) with kaffir lime chilli tamari and ginger
Soft shell mudcrab in chilli tempura and yuzu sauce
Piri Piri prawns Mozambique style
Mauritian Seafood Sambal - packed full of bugs, prawns, fish, clams in a spicy bouillabaisse
Morracan tagine of fish of the day, in this case beautiful NT wild barramundi - this was beautifully rich and arromatic with spices and meltingly soft dates
Flourless chocolate torte with Amaretto soaked prunes
...and don't forget to take home some of the delicious chilli capsicum jam. (we had some on toast this morning with some melted smoked cheddar)
Fins is at the Beach Hotel Jonson & Bay Streets Byron Bay, NSW 2481 Phone: (02) 6685 5029
L'Ultime Open 8am - 3pm Mon-Fri at the Johnson/Lawson St roundabout
'The Rails' The Railways Friendly Bar is on Jonson street
Fishmongers< is in Bay Lane (Behind the Beach Hotel)
Ate is at 33 Byron St Bangalow
