Recipe : Cheese Gnocchi with fresh tomato sauce and pancetta

27th March 2012

Ingredients (serves 4 chicks or 2 dudes)

• 2 cups ricotta cheese
• 1 cup finely grated parmasan cheese
• ½ cup plain flour
• 2 eggs
• 1 tblsp olive oil
• 4 thin slices proscuitto
• 4 medium tomatoes, chopped coarsely
• 4 green onions, sliced thinly
• 2 tblsps coarsely chopped fresh oregano
• 2 tblsps Balsamic Vinegar

Method

1. Preheat grill and put a saucepan of water on the stove and bring to boil
2. Combine cheeses, flour, eggs and oil in a bowl and mix to combine
3. Grill proscuitto until browned and crisp
4. Once water is boiled, drop rounded tablespoons of mixture. Do not stir. Wait until gnocchi floats to top, remove with slotted spoon and place in grill to keep warm
5. Mix together tomato, onion, oregano and balsamic in a bowl
6. Serve gnocchi with fresh tomato and proscuitto

Calories : 457 (per chick serve)

The Roosevelt

23 March 2012

The Roosevelt
32 Orwell St , Potts Point
P: +61 423 203 119 E : bookings@theroosevelt.com.au
http://www.theroosevelt.com.au

A unique dining experience

The Roosevelt is the latest venture from the owners of Eau-de-Vie. The bar and restaurant takes it name from the Kings Cross venue that was owned by underworld identity Abe Saffron in the 1940s. Jazz tunes set the ambience at a venue where Frank Sinatra once performed with interiors staying true to its era.

Reading all the reviews on Roosevelt I was rediculously excited to taste what was to come! Unfortunately, I was left a little disappointed.

The service truly was amazing and attentive, it felt like you were watching a show. The atmosphere lacked as there was only half a table there for the degustation service. The food was nice but nothing really stood out in my opinion. The cocktails left a terrible flavour in my mouth. I for one love a good cocktail and I understand that the cocktails were made to suit the courses but, I just couldnt drink half of them. The fennel champagne cocktail left a horrible aniseed taste in my mouth and the cocktail with the wagyu simply tasted like a glass of red with a shot of Jack Daniels in it.

In the end, it all simply comes down to individual tastes. I was not wowed but it doesnt mean that someone else wont be. I wont be rushing back here for the degustation ($150 for 5 courses with matching cocktails).

Service : 9 Food : 6 Atmosphere : 5 Value : 5

Nobu - Waikiki

16 March 2012

Nobu Waikiki
2233 Helumoa Road, Honolulu, HI
P: +1.808.237.6999  E: waikiki@noburestaurants.com
http://www.noburestaurants.com/waikiki/experience/introduction/

Mouth watering dishes that leave you wanting more!

With our little get away coming to an end, we HAD to go to Nobu and it did not disappoint! We decided after a big lunch that we would stop in for a cocktail and a few appetizers and I am sure glad we did. One word... WOW!

We Started with a "Smoking Gun" ($14) Voted Hawaii's best Margarita with Cazadores Tequila, blood orange, passionfruit with a smoked and salted macadamia nut rim. After one sip, we realised why it was voted best! The Edamame ($4) was a standard serving. The show stopper... Scallop with Jalapeno salsa ($10) was to die for! The flavours were outstanding and my favourite dish of the evening! The Wagyu Beef and Foie Gras Gyoza ($10) was nicely accompanied with a smooth pumpkin puree. We ordered 2 different flavours of the Nobu Tacos, Crab ($4.50 each) and Wagyu Beef ($6 each) all of which were accompanied with guacamole, salsa and salsa verde.

With a tip, the bill came to approx $150 for 3 of us and we certainly were not disappointed with that after the quality of food that was presented!



















Smoking Gun















Edamame















Scallop with Jalapeno Salsa















Wagyu Beef and Foie Gras Gyoza















Nobu Taco - Crab
















Nobu Taco - Wagyu

Service : 9 Food : 10 Atmosphere : 8 Value : 7

Beachhouse at the Moana - Waikiki

14 March 2012

Beachhouse at the Moana
The Moana Surfrider, A Westin Resort & Spa
2365 Kalakaua Avenue, Honolulu, HI  
P:+1 (808) 921-4600  E:tdrc.waikiki@starwoodhotels.com
http://www.beachhousewaikiki.com

Steak so perfect it can melt in your mouth!

On a lovely relaxing trip over to Hawaii I had the absolute pleasure of dining at the Beachhouse at the Moana Surfrider Hotel for a very good friends Wedding. Cocktail in hand I took a seat at the table and looked out over Waikiki Beach.

As we were attending a private sitting, we had only a select few things to choose from and with a choice of whatever we wanted for dessert, however I certainly wasnt complaining. Every single bite was to die for. Cooked to perfection.

To start we had a choice of Shrimp Cocktail or an Onion Soup with the main options, half a BBQ chicken or 6oz Steak. Various sides were chosen to accompany our meal.

The service was amazing, and they have come up with the times and offer their menus on iPads rather than the traditional form which was a great novelty for us.

Big Congrats to Vikki and Dan on becoming Mr and Mrs



















Todays Menu















Maui Onion Soup

Mango Shrimp Cocktail
















Free Range BBQ with Pineapple Glaze and Natural Jus















6oz Petite Filet cooked over an open flame
*The BEST steak I have EVER had!















whipped parmesan potatoes 















Baked Potato















Roasted asparagus with citrus hollandaise















Kahuku corn with garlic cayenne butter















Hawaiian chocolate volcano cake

iPad Menus

It was an amazing day shared with love and amazing friends!

Service : 9 Food : 10 Atmosphere : 8    Value : N/A

Recipe : Prawn Ravioli with Mint and Pea Puree

4th March 2012

Ingredients (serves 4 chicks or 2 dudes)

• 1¼ cups (310ml) chicken stock
• 2½ cups (300g) frozen peas
• ½ cup loosely packed fresh mint leaves
• 40g butter
• 1 clove garlic, crushed
• 1kg uncooked medium king prawns
• 1 egg white
• 1 tablespoon sweet chilli sauce
• 2 tablespoons lemon juice
• 1 long green chilli, chopped finely
• 40 wonton or gow gee wrappers
• ¼ cup (30g) frozen peas, extra

Method

Bring chicken stock to a boil in medium saucepan. Add peas, mint and butter; return to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until peas are soft. Cool 10 minutes; blend or process with garlic until smooth.

Shell and de-vein prawns. chop half of the prawns coarsely. Blend or process remaining whole prawns with egg white, sauce and half of the juice until mixture is almost smooth. Combine in large bowl with chopped prawn and chilli.

Centre 1 tablespoon of the prawn mixture on one wrapper; brush around edges with water. Top another wrapper; press edges together to seal. Repeat with remaining prawn and wrappers. Cook ravioli, in large saucepan of boiling water, uncovered, until ravioli float to the surface and are cooked.

Meanwhile, return pea puree to same medium saucepan, add extra peas and remaining juice; stir over heat until peas are just tender.

Divide drained ravioli among plates and top with pea puree.

Calories : 389 per chick serve

 

Recipe : Balsamic Lamb & Beetroot Salad

28 February 2012
















Ingredients (Serves 2 Chicks or 1 Dude)

• 1 garlic clove, crushed
• 40ml balsmic vinegar
• 200g lamb steaks
• olive oil cooking spray
• 40g baby spinach
• 1/2 medium capsicum, chopped
• 1/4 small red onion, sliced
• 1/2 lebanese cucumber
• 1/2 425g can whole beets, drained, halved
• 30g reduced fat feta, crumbled

Method

1. Grab yourself a glass of wine
2. Combine garlic and 1tblsp vinegar in a bowl and add lamb. Season with salt and pepper. Turn to coat. cover and refridgerate for 15 minutes
3. Heat a frying pan over med-high heat, spray lamb with oil and cook for 3 minutes each side or until cooked to your liking. transfer to plate, cover and keep warm.
4. Combine spinach, capsicum, onion, cucumber, beets and remaining vinegar into a bowl.
5. Cut lamb into thick slices. Place salad onto a serving plate, top with lamb slices and feta

* for a little extra crunch, add a 1/4 cup on toasted pine nuts in step 4

Calories : 244 per (chicks) serve