Recipe : Chilli Garlic Prawn Pasta

18 April 2012

Ingredients (serves 2 chicks or 1 dude)

• 200g angel hair pasta or spaghetti
• 45g butter
• 1 tablespoon olive oil
• 4 cloves garlic, sliced
• 1 teaspoon dried chilli flakes
• 1 tablespoon shredded lemon zest
• 12 green (raw) prawns, peeled
• 1 tablespoon lemon juice
• ¼ cup flat-leaf parsley leaves, roughly torn
• sea salt and cracked black pepper  

 

Method

1. Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes or until al dente.
2. Drain and keep warm.
3. While the pasta is cooking, heat a frying pan over medium-high heat.
4. Add the butter and oil and cook until the butter has melted.
5. Add the garlic, chilli and zest and cook for 2 minutes.
6. Add the prawns and cook, stirring, for 3 minutes or until the prawns are tender.
7. Add the pasta, juice, parsley, salt and pepper to the pan and toss to combine.
8. Serve with a simple green salad.

Recipe : Slow Braised Lamb with Gnocchi

15 April 2012

Ingredients

• 1 x lamb leg
• plain flour
• 100 ml extra virgin olive oil, plus extra
• 60 g unsalted butter
• 1 brown onion, finely diced
• 1 leek, white part, only, washed and finely diced
• 4 celery stalks, cut into 5 mm thick diagonal slices
• 1 large carrot, halved and cut into 5mm thick diagonal slices
• 2 garlic cloves, finely chopped
• 2 fresh bay leaves
• 375 ml dry white wine
• 500 ml chicken stock
• 400 g can diced tomatoes
• 2 tbs roughly chopped flat-leaf parsley
• sea salt and freshly ground pepper
• 2 tbl spoon tomato paste
• chilli flakes to taste
• 400 g gnocchi
• Parmasan

Method

Trim leg of excess fat and dust in flour and shake away excess. Heat oil and butter over medium heat in a frying pan and brown lamb then remove from pan. Add a little extra oil to the pan then add onion, leek, celery, carrot and garlic. Cook over medium hear for 10 minutes, or until vegies are soft, but not coloured. Add the bay leaves, white wine and chicken stock to the pan and stir to release any pieces stuck to the bottom of the pan. Add the chopped tomato and half the parsley.

Add all ingredients into a slow cooker and cook on low for 4hours. Add tomato paste and chill flakes and then cook on high for 4 hours. Remove leg and allow to cool slightly. Remove meat from bone and tear into 2 cm pieces (don't cut). Return meat to the sauce and check the seasoning. Keep sauce warm while you cook the gnocchi.

Stir remaining parsley into sauce. Spoon the gnocchi into bowls and top with sauce. Grate Parmesan over and serve.

*Optional - add butter and oil into a fry pan and fry off gnocchi to achieve a crisp finish.

Delicious!

Deckhouse

14 April 2012

Deckhouse
End of Clark Road, Woolwich Dock, Woolwich 
P: +61 2 9817 4394 E : info@deckhousewoolwich.com.au
http://www.deckhousewoolwich.com.au

Located on Woolwich Dock with sensational harbour views, the Deckhouse offers a relaxed environment for breakfast or lunch, away from the hustle and bustle. Walking down to the cafe, you get a real sense of the history that once was, with the dock a historic location owned by the Sydney Harbour Federation Trust.

Having once been here before and being slightly disappointed, I was happy to give it another go. I have to be honest here, I may have had an unexpectedly big night the night before and could have ordered something alot more "prettier", however, in the end, shouldn't it all look and taste good?

Starting with a skim latte, we soaked in the beautiful morning and the open space. I was craving some scrambled eggs ($12.50 and style with ciabatta) needing that bit of extra grease this morning, I also ordered a side of sausage and spinach ($4 for each addition). The eggs were beautiful and creamy and hit the spot perfectly! My partner in crime this morning ordering eggs benedict ($17) which seemed to have been delicious. Either I was talking way too much or the eggs were just THAT good. Considering I am a super fast eater, she was finished well before I was. Thanks to the awesome Sydney North Entertainment Book (worth the $60 with all the discounts) our bill ended up coming to $29! Bargain!

I'll definitely revisit! The food has really picked up in standard since my last breaky there!

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

Cafe Sopra - Fratelli Fresh, Bridge Street

2 April 2012

Cafe Sopra
11 Bridge Street, Sydney
P: +61 2 8298 2701 E : customerservice@fratellifresh.com.au
http://www.fratellifresh.com.au

* No Bookings

Flavour that lasts after your meal!

Fratelli Fresh, Sydney's leading providore is home to Cafe Sopra, a casual Italian eatery which has made a strong name for itself in the Harbour city! With restaurants in Potts Point, Walsh Bay, Waterloo and now Bridge Street in the CBD and awarded "Favourite Mediterranean" by the Sydney Morning Herald Good Food Guide,, I was excited to see what all the fuss was about.

As we were on our lunch break, we asked for everything to come out together. with 2 pastas, chicken, pizza, 2 salads and polenta, as well as a busy lunch rush, we expected to wait a while. 5 minutes after ordering, one member of our party recieved his Buffalo Mozzerlella and Basil pizza ($22) GREAT! However, he had finished his pizza before we received our meals. That though, was the only downside. each dish that we received was impecable! The Linguine with chilli, lemon and breadcrumbs ($18) was simple but tasty. The serving size was huge but I could not leave it. Every mouthful was better than the one before. The Chicken Scalopini was served with a side of coleslaw ($25) and the Meatball fettuccini  ($22) was mouthwatering. The crisp polenta with gorgonzola sauce and mushroom ($18) was creamy and flavoursome. The Rockmelon and Parma salad ($22) a match made in heaven. I was a little sceptical about the Panzanella salad (cucumber, tomato, spanish onion, anchovy and croutons) however it was a welcome addition ($20). With 2 bottles of sparkling mineral water and 2 Banoffe Pies to go, the total bill for 4 people came to $189. I am fairly certain that if I fell down right now that you would easily be able to roll me anywhere. No dinner tonight, but for that fantastic lunch, I am willing to sacrifice just that!

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

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