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If you take a quick glance over to the right you'll see that I've added a new little sub-blog called Cheese Log that simply contains cheese that we've recently eaten. I'll update it every now and then and will be feeding the content updates straight into the side bar (where you'll notice the first cheese - Ossau Iraty).
We were in New York for awhile since last we regularly blogged and one of our favorites new things there was a stop at Artisinal Fromagerie and Bistro, Chef Terrance Brennan's all cheese restaurant - where we had a cheese plate and an ample fondue. (after all cheese as they say is the new wine).
Such was Michelle's enthusiasm for the fondue (ok mine too) that when Bastille Day rolled around, we decided that a fondue of our own was more than in order.
We used the basic 1966 Gourmet Magazine recipe (below) but substituted the Emmenthal and Gruyere for Fontina and Livarot - we also used Valdeón a beautiful Spanish Blue (which comes wrapped in and lightly flavoured by Chestnut leaves) for punctuation(!!?!).
For dipping we went with some Fuel Bakery sourdough, sour green apples, raw cauliflower and carrot.
Cheese Fondue from Gourmet February 1966
1 garlic clove, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
2 teaspoons kirsch
1/2 lb Emmental cheese, coarsely grated (2 cups)
1/2 lb Gruyère , coarsely grated (2 cups)
Accompaniment: cubes of French bread on fondue forks or long wooden skewers
Special equipment: a fondue pot
Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
Stir together cornstarch and kirsch in a cup.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
Transfer to fondue pot set over a flame and serve with bread for dipping.
Another new favorite (Michelle actually went so far as to proclaim this her "official favorite") is the refreshingly informal but incredible Bentley Restaurant and Bar on the corner of Crown and Campbell Streets in Surry Hills.
Bentley is the brainchild of Brent Savage (2005 Good Food Guide Chef of the Year) and former Marque Sommalier Nick Hildebrandt - a formidable combination of experience by anyone's measure.
Their experience rings through loud and clear and is particularly well articulated in the 8 course degustation ($90) with wine pairing.
The food is extraordinary and the wine pairings feel like an effortless extension of each dish. This is the first time that we or any of our dining party (which included American food journos) had ever experienced pairings that were an enhancement to each and every dish (rather than merely trying to keep pace).
We've already been back for more and this is just the sort of restaurant that we can see ourselves returning to time and time again.
The Bentley Restaurant & Bar - 320 Crown Str, Surry Hills 9332 2344
To start things off we'd like to share one of our new favorite things in Sydney - the wonderful Bangalow Sweet Pork prosciutto at Pino's Meats in Kogarah.
It was over two years ago now (!?) that we first wrote how much we miss the availability of decent prosciutto and now we're happy to say that we've found some that completely obliterates anything else we've tried on this island. (which on the most part mostly resembles salted shoeleather)
In addition Pino Tomini Foresti also makes delicious Bangalow Sweet Pork salami and house made sausages - including incredible truffle sausages that have to be sampled to be believed - for your next decadent breakfast.
Pino's Meats 45 President Avenue, Kogarah, 9587 4818.
Ok, if you are reading this then you've probably noticed that a few things have changed here. It's also the first time in months that anything has moved around here.
The truth is we kept intending to start back but had developed such a massive backlog of photos and bits that it seemed almost unsurmountable - that combined with the fact that we couldn't remember what half the stuff we had collected really was made it all too hard.
We've decided to move on from that, rather than simply moving on from this blog entirely and we'll share the photos and some thoughts but spare us both teh pain of the foggy details.
At the same time we thought we'd change the format a bit, create a wider layout for larger photos and add a tastier look with a spice and herb color pallette.
