Monday, February 8, 2016
It didn't seem that long ago that Sean's Kitchen turned one and now we had the privilege to celebrate Madame Hanoi's inaugural birthday. As one of the stunning restaurants that breathed new life into Adelaide Casino, it has proved to be popular in the past year. Chef Nic Watt has transformed the place from what it was with the help of Adelaide's incredibly talented artist, Emma Hack.
Friday, February 5, 2016
This tall dark stranger is a very rich lager. It won America’s 2014 World Beer award for Best Dark Lager. Looking at it you can see a pitch black colour with no light being let through. It begs you to drink it and why not let yourself be sucked into this yummy void!
Wednesday, February 3, 2016
Before setting up shop on Unley Road, you may have come across Pickle in the Middle at the Adelaide Central Market. Making the nation's favourite lunch of the good old sandwich, their popularity soared leading to them opening their own cafe. It's easy to spot this bright and cheery cafe with a bright yellow paint on the exterior setting it apart from its neighbours.
So, it's just another sandwich right? Wrong. They like to make everything they possibly can in house including their focaccia, gluten-free seed bread, juices, tonics and smoothies. That's right, no bottled beverages (except beers and wines I suppose). I caught up with a friend for lunch here and we both incidentally ordered the exact same things. I see why we get along!
|Corned Beef Sandwich $15|
I will admit that it was a while ago and the menu may have changed slightly as the season has. I ordered a Corned Beef Sandwich which came with malted mustard, roast carrots, house made sauerkraut, cheesy bechamel and herb all stuffed in their house made focaccia. I appreciate the freshness and effort they go through to make things in house. The pickles were delicious, roast carrots were caramelized and the bread was fluffy. Yet put together as a sandwich, I didn't enjoy it. There was too much bread and not enough filling or sauce, it left me wanting to drink a gulp of something with every bite so it doesn't scratch my throat. I guess for $15 I also expected more meat, I found myself crunching mostly on carrots and tasting overpowering mustard. For me, I didn't find it cheesy enough either. Maybe I ordered the wrong thing, maybe it was an off day as I've seen other people give great reviews.
I also ordered a Vietnamese Iced Coffee ($6.50) to go with it which was yum. $6.50 however is a bit steep for that. I did peruse the rest of the menu. Their breakfast menu is more impressive with pancakes, beans, salmon, eggs, granola and all. It's available all day so fret not. Their lunch menu also has a salad item and a bowl item which perhaps might have been more suited to my taste. Unfortunately it wasn't my day at Pickle in the Middle I guess.
134 Unley Road
08 8172 1083
08 8172 1083
Monday, February 1, 2016
This week I have a guest recipe post for you from Bombini featuring Skull Island tiger prawns. Found in the Gulf of Carpentaria, they claim to be the biggest tiger prawns you can find in Australia. Now I don't know about you but I love big succulent prawns and with summer still going strong, it's the best time to enjoy these.
So, a little bit about Bombini in Avoca Beach, NSW. Their focus is on sustainable, organic non-GM foods for a better health and ecosystem. They take pride in sourcing the best possible for their kitchen and they even have their own vegetable garden project. If you ever head that way, take a walk and explore the property, maybe even dine there. Anyway, they've shared their Skull Island Tiger Prawns with bagna cauda, white radish, cauliflower puree and sorrel recipe with us.
Skull island tiger prawns with bagna cauda, white radish, cauliflower puree & sorrel
12 skull island tiger prawns, peeled, tails left on and de-veined
2 tbsp extra virgin olive oil
8 leaves sorrel, washed, sliced into large pieces
1 bunch white radish washed, rough leaves removed, sliced in half
Ingredients for the cauliflower puree
1 cauliflower, cut into small pieces
40mls extra virgin olive oil
In a medium size saucepan over medium heat add the olive oil and the onion and sauté until transparent, then add cauliflower, good pinch of salt stirring well, sauté for 3-4 mins. Add ¼ cup hot water and sauté for another 2 mins, then place a lid over the saucepan and steam for 8 mins, by this time the cauliflower should be tender with a small amount of juice in the bottom of the pan. Place the cauliflower into a blender with the butter and juices from the pan and puree until very smooth. Keep warm
Ingredients for Bagna cauda
150mls extra virgin olive oil
5 cloves garlic
150 grams butter
Place a saucepan over medium heat add the oil and the garlic and simmer for 1 minute, add the butter and the anchovies and simmer until anchovies have broken down, but do not brown. Set aside and keep warm
Coat the prawns in olive oil then place prawns in a griddle pan or on a bbq grill and cook over medium high heat for 2-3 minutes until prawns are just cook, remove from grill onto a tray. On 4 large plates spoon small 3 teaspoon mounds of the cauliflower puree and place a prawn on top of the puree, scatter the white radish and sorrel leaves around the prawns, then dress a tablespoon of the bagna cauda over each of the dishes and serve.
Wednesday, January 27, 2016
I've always loved the Adelaide Central Market, the hustle and bustle of grocery shopping with colourful fresh foods on display. The variety and livelihood gets me excited about planning my menu. If the produce are not enough to inspire you, the many little eateries will. Comida Catering Co. is one such eatery that breathes life into the markets, one of those places that makes it extra special. Sitting alongside equally special Le Souk, Comida offers delicious Spanish tapas. With friendly staff and vibrant colours, I suggest sitting at the bar if you can to see it all in action.
Monday, January 25, 2016
I'll be honest. It's not often (more like almost never) that I go for a healthy eating establishment when I dine out. I'm totally the sort of person that cannot justify paying for a salad. Having said that, I've been wanting to check out the popular establishment on King William Road that is Nutrition Republic. Every time I drive past it's full of people, all the pictures on social media look so pretty and then there's cake. So, yea.
Friday, January 22, 2016
Another nice beer from my New Zealand trek was this 5 Hop English Ale by MOA. It was a slice of home. It had a sweet start to it with a bitter finish. Like the name suggets, it uses 5 different hops - Cascade, Pacifica, Motueka, Hallertau and Sauvin. The flavours would be floral, malty and earthy notes but in a good balance with one not outshining the other. There is also a minor spice to it which keeps it interesting. This beer has a nice warm body to it which gives it a presence and not a wet fish of a drink.
Wednesday, January 20, 2016
It has been a while since a recipe post and while I do cook at home regularly, I don't often get my camera out with my greasy hands, scruffy hair, apron and all. In summer, I've always found seafood a lighter fresher alternative but it's hard to convince the other carnivore in the house who was indeed once a zero-seafood policy person. We have a longer way to go with fish but I figured I could entice him with these Chilli Clams.
Monday, January 18, 2016
Some weeks back we were invited to dine at a newly opened Italian restaurant. Tucked away on Margaret Street off The Parade Norwood, Nonna and I have taken over a spot that once housed an Indian takeaway. It was a small group of us and Chef Khalil was there to give his warmest welcome. The night continued with good food, laughter and many anecdotes, an experience he wants every diner to have.
Friday, January 15, 2016
We have something a little different this week with a cider taking the spotlight. This is not a usual apple cider but Hugo + Hunter’s Strawberry Cider which is a first for myself. The idea of strawberry cider initially came off as a gimmick to me and I was preparing myself for a tacky, sweet disappointment. It doesn’t happen often but I was wrong and took quite a liking to it.