Taste of Sydney 2012 - Photo Post

This year is my first year going to Taste of Sydney and it was a memorable one. The first night has to be cancelled due to the flooding across Sydney. But surprisingly it turned out that Sunday was a sunny day and I had sunburn!

Here are my food for the day. 

Flying Fish: Prawns served with Okra Sambal

Four In Hand: Roast Suckling Pig, Coleslaw, Onion Rings and Hot Sauce

Quarter Twenty One: Slow Cooked and Caramelised Short Rib with Bone Marrow Persillade

Efendy: Traditional Charcoal BBQ Lamb and Veal Kebab, Smoked Eggplant and Chobani Greek Yogurt

Otto Ristorante: Ragu di Pollo Affumicato - Pasta with Lightly Smoked Lilydale Chicken, Carrot Puree and Parmesan

Booza Ice Cream: Sweet Sesame Halawa

Free Food from Tattersalls Club Sydney

Taste of Sydney is an annual event held at Centennial Park. The 2012 Taste of Sydney is now finished. Looking forward to the next year one!

March into Merivale - Bistrode CBD

We, foodie group, march into another Merivale restaurant, Bistrode CBD. We chose this for its relax environment. Since it is located at level 1, above the pub, CBD Bar, we have to climb a very interesting flight of staircase.

March into Merivale - Bistrode CBD

We scan through the daily changes menu and saw very interesting ingredients which they use. We chose an entree with crispy pig ears. They have thinly sliced the ears and I cant really see it is the ears. The ears make the salad more crunchy.

Black Sausage, Boiled Egg, Bacon and Crispy Pig Ears Salad

They served generous portion of the smoked salmon. It also thickly sliced. 

Smoked Salmon

When I saw lamb shank, without second thought, this is my main. I love lamb shank... just miss it so much! The meat just fall of the bone and it is so tender and rich in taste. The silky smooth potato puree soaking all the jus. I have almost licked the dish! 

Lamb Shank

Another interesting ingredient veal tongue. It likes silverside to me.

Veal Tongue

The other choice for the March into Merivale event is salmon and fennel salad.

Salmon and Fennel Salad

We always finish off with desserts, how can we miss them this time? Originally we want to order "Three Ices and a Madeleine". When we found out it is just three different type of sorbet, we change it to chilled fig and port soup. 

Chilled Fig and Port Soup

I had some worst experience with peanut butter sorbet before. Their peanut butter ice cream is nicely done and doesn't feel like as if you are eating out of the jar. The honey tart is not as sweet as I thought. The texture is really like soft honey. 

Honey Tart with Peanut Butter Ice Cream

When we saw a lot of glasses with lots of berries on top has been ordered by other tables, we cant stop ourselves from ordering one of them. This is by far the best dessert out of the previous two we ordered. It has a level of pink champagne jelly, custard, crumble and topped with varieties of berries.

Berry and Pink Champagne Jelly, and Oats Crumble

From our earlier experience, we look for alternate way to go down to the ground level. The alternate way is to catch a lift. It is not any better than the staircase! :p

March into Merivale is a special event which runs from 22nd February to 15th April.

March into Merivale - Mad Cow

We, foodies group, marched into another Merivale restaurant, Mad Cow. I haven't eaten there since it has been awarded by 2011 SMH Good Guide Awards for one hat.

Soy and Linseed or Sourdough

We shared jamon entree as highly recommended by my other foodie friend, Something Fi-shy. The jamon tastes great with the Chandon shiraz which comes with the $33 deal. The stuffed capsicum with salt cod is too little share among us!

Jamon with Rosemary Oil

Tonight they do not have wagyu flank steak, instead they have grass fed scotch fillet. You can still see the layer of oil. Umm... not sure if it is good for my waistline? :p It is cooked to medium rare and it is really tender and moist.

Grass Fed Scotch Fillet

The other meat dish is the black angus minute fillet steak. The butter has further enhanced the beef favour. But it is a bit too much at the end.

Black Angus Minute Fillet Steak

If you are not into steak, they also have two other choices, king salmon or vegetable bisteeya. The king salmon skin is still crispy after our photo session! :p 

Aroaki King Salmon Fillet

It also comes with two sides, green salad and shoestring fries. May be I haven't had fries for a long time, it goes really well with my steaks.

Green Salad

Shoestring Fries

We have ordered desserts to finish it off. The chocolate decadence is definitely for any chocolate lovers. The strong rich chocolate sorbet is the highlight of it!

Chocolate Decadence

The espresso martini is for us, coffee lovers. The coffee cardamon granita makes it very refreshing and light, yum yum!

Espresso Martini

Since Mad Cow is at the end of the Ivy Bar, we have to maneuver ourselves out of this place. We should instead stay there for the rest of the night! :D


March into Merivale runs between 21 February 2011 to 15 April 2011

March into Merivale - est.

To celebrate the first day of Autumn, we, foodies group, organised to go to est. for their March into Merivale event. There is a choice of 1, 2 or 3 course menu. We all went for 2 course, either entree and main or main and dessert.

Angel Hair Pasta, Pancetta, Garlic, Black Pepper, Parmesan

As I have tried their mulloway before, I have choosen something different this time... soy glazed beef. Interestingly the taste of grated apple and radish, reminded me of ginger and shallot sauce.

Soy Glazed Beef, Sesame, Grated Apple and Radish

Quail Breast, Kipflers, Lemon and Thyme, Salmoriglio

I cant finish my meal without desserts! The sourness of the blackcurrant balance with the sweetness of the caramelised fig.

Caramelised Black Figs, Blackcurrant Sorbet, Almonds

Love that vanilla favour and it is a lot better than what I thought.

Vanilla Bavarois, Summer Berries and Meringues

It was a good night to celebrate first day of autumn with my foodies group. Good food, good friends what can you ask for more?


March into Merivale runs from 21 February 2011 to 15 April 2011.

Let's Do Lunch - est.

When my friend asked me to join them for Let's Do Lunch at est., I quickly respond to it as "Yes". I just love this place so much. When I was there last time, I just fell in love with this place. I love their interior, the way they use columns, the high ceiling with patterns. 

I was there nice and early and the waiter send me to the bar area which I didn't go last time. Mellowing myself into the atmosphere and almost forgotten that I am meeting my friends there. 

When we were seated, we quickly ordered our food. The menu is crisp-skin aoraki salmon fillet, asparagus, shaved fennel, lemon vinaigrette. We didn't have to wait for long, our food came. May be this time they remember to serve us bread and I wasn't as hungry? ;)

 Crisp-Skin Aoraki Salmon Fillet, Asparagus, Shaved Fennel, Lemon Vinaigrette

The salmon skin is not as crispy as I thought it will be. But the salmon is cooked to perfection. I love the side more... the fennel with lemon vinaigrette is very refreshing. The asparagus is fresh and tasty. 


I was hoping to get myself a dessert but when I looked at the menu that the passion fruit souffle will require at least 20 minutes wait. I have to skip it, rather I opted for the petit four. 

 Petit Four

When it came out, it rather a petit six. It has six different kind of sweets. I just love every single piece of it!!! Now thinking when can I go there for a proper three course dinner?

est.

Level 1

252 George Street

Sydney NSW 2000

Phone (02) 9240 3000

Let's Do Lunch - ARIA Restaurant

We keep our Let's Do Lunch event going and this time we went to ARIA Restaurant. When I walked past other tables, I saw majority of the patrons were having what I am there for. :D

Amuse

Once they took our orders, they serve us the amuse. As I didnt hear what this is, but it tastes like V8 juice! :p


May be they were very busy, after they took our orders, the bread did not even come. We have to ask for it when they serve us the main. 

 Roasted Barramundi with Crab & Pea Risotto

The main course is roasted barramundi with crab and pea risotto. They have roasted a crispy barramundi skin. Oh no, again I like the skin! :O Since I am not a big fan of barramundi, but they are good that I can't taste the muddy taste. 

 Green Bean and Pear Salad with Walnuts and Roquefort

I have also ordered the side green bean and pear salad with walnuts and roquefort. The green bean is cover with the strong blue cheese taste. It balances off with the pear and walnut. I just love it!

As I have to rush back to office again, I missed out the tea or coffee and the dessert. Since today is my collegue's birthday, there is birthday celebration and I had a cup cake and make myself a cup coffee to finish off. 

ARIA Restaurant

1 Macquarie Street

Sydney NSW 2000

(02) 9252 2555

Let's Do Lunch - Guillaume at Bennelong

It's this time of the year again... Crave Sydney Food Festival. My first event will be Let's Do Lunch - Guillaume at Bennelong. 

This is year their menu is roasted free-range chicken breast with a tombe of silverbeet on a bed of cauliflower puree, olives and lemon confits jus.

 Roasted Free-Range Chicken Breast

It was better than what I expected for a chicken breast. It was juicy and tender. I really love the browning and it is quite crispy! I dont normally eat the skin and I finished it this time! Now I am worrying how much fat I ate!!!! :O

Although we were not facing the water, but we have a free concert (without sound) when we were there!!

Since we have to go back to work, we have to skip the dessert which is pavlova and coffee or tea with petit four which we were thinking to get at the beginning. They look really good at the table next to us.

Guillaume at Bennelong

Sydney Opera House

Bennelong Point

Sydney NSW 2000

Phone (02) 9241 1999

Private Kitchen - Duck Degustation

My chef friend organised and prepared a duck degustation for us today. It was such a wonderful experience. Everything is to its perfection!!

 Our Sitting

Here are the sample of his menu. I guess it's only him who can understand all these. :)

 Our Menu of The Day

Before we started, there was bread and the butter is so tasty which I cant stop myself eating!!! :O 

Sourdough & Yummy Butter

We started off with Duck Neck Sausage with Mushroom Broth. The crushed pistachio nuts made the sausage not as flat.

Duck Neck Sausage with Enoki Mushroom Broth

Following the sausage, we had the Duck Breast Salad. The blood orange doesnt look bloody to me!! hahaha... It is quite a refreshing dish getting us ready for the main. 

Duck Breast Salad with Fig, Blood Orange and Orange Aioli

Our main is the Duck Confit with Lentil and Sour Cherry. It is an interesting combination. Although I am not fond of cherry, but it is a very nice combination. We also had salad and roasted rosemary potatoes as side!! I just cant stopped myself munching all these in.

Duck Confit with Lentil and Sour Cherry

Salad and Roasted Rosemary Potatoes

Without prior knowledge, I should not eaten too much of the side... we still have Cheese Platter before our dessert! :O I forgotten what's the cheese we had... but I really like that softer type over the hard cheese with the strong truffle taste.

Cheese Platter with Apple Watercrest and Guava Paste

Finally the long waited Vanilla Bean and Duck Egg Brulee with Truffle Honey and Hazelnut Praline. This is actually in his restaurant menu!!! :) I can only use these words to sum it up... Wah... the amazing!! 

 Vanilla Bean and Duck Egg Brulee with Truffle Honey and Hazelnut Praline

We are not stopping yet... there were still macarons, petit four and greentea puff!! We all went home with a full stomach!!

Macarons

 Petit Four

 Greentea Puff

est., Sydney (March into Merivale)

My friend organised a foodies lunch at est. to try their March into Merivale menu. The menu has 3 choices: veal, chicken or fish. We have also ordered the entree and dessert to follow. (Unfortunately, due to short lunch hour, I cannot try the desserts!)

Their interesting cutlery.

We started with entree joselito jamon “iberico de bellota”, chick pea and tomato puree, black olive bread twigs. This is a very interesting dish, never thought chick pea can be so tasty!

The second entree that we shared is nage of lobster claw, scampi, moreton bay bug, cucumber, peas, ginger and lime. It is a very refreshing combination.

Waited not long our main arrives... I had pan roasted fillet of mulloway, eggplant caponata. The fish is cooked in perfection, just right!!

The other main is fillet of veal, mushrooms, garlic, tarragon. The veal is so tender!! Yummy... what a satisfying lunch!! My friends are continuing with their dessert while I have to leave. :( Thanks for inviting me to a wonderful lunch.