tag:blogger.com,1999:blog-33689230130668908362024-03-14T00:02:10.452+11:00Just DegustingDegust: v. To taste with relish; savor.The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-3368923013066890836.post-74409702424449702432012-02-03T16:39:00.000+11:002012-02-03T16:46:23.286+11:00Sowing the Seeds & Breaking the Fast<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: x-small;">(degusted November and December, 2011)</span><br />
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<b>Seed Café, Mordialloc</b></div>
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Our first restaurant post for 2012, and we’re ashamed to
admit it, but we have judged this book by it’s cover for many years. Seed café is
nicely located half-way between Nepean Highway and the beach, in the middle of
Mordialloc. We’ve posted previously about Main St Café (which is less than 200
metres away from Seed), and have enjoyed the breakfasts and coffees at Main St.
Recently though, we’ve found Main St to be quite “busy” and thought it was high
time we tried somewhere else in this lovely town for breakfast.</div>
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Across the street from the Woolies carpark, Seed Café’s façade
is not exactly awe-inspiring. It’s a fairly plain-looking shopfront – clean and
neat for sure – but to us it lacks the “wow” factor and almost gets lost in the streetscape. There's no tables & chairs on the footpath, so it is very hard to tell if the place is busy. From the street, Seed always seemed to look empty, and we
mistakenly took that as a sign the locals were already voting with their feet
and going elsewhere. How wrong we were. </div>
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Walking through the front doors, we realised why the front
looks so quiet. The back half is where the action is at, opening out into a nice
decked alfresco area. It was bright, open, airy, homely, and a little peaceful
haven, all in one – and this was something we felt was missing in our visits to
other local cafés.</div>
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We’ve visited Seed on two recent occasions, so the descriptions
below are over two days (we didn’t eat it all at once!).</div>
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First up were the portugese eggs (poached eggs, with chorizo,
served on a toasted bagel – I had a side of smoked salmon also). This was remarkably tasty – as you’d expect
with the chorizo – but there’s also some red onion, which gives even more
flavour.</div>
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The other dish sampled was a customised plate-up, with the ‘eggs
on toast’ and sides of field mushroom and home-made hash brown. The mushroom
was huge, and nice and ‘meaty’. The hash-brown was a nice thick morsel – good enough
to make us order more on our next visit (see below).</div>
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<tr><td class="tr-caption" style="text-align: center;">Potugese Eggs, with side of smoked salmon</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">poached eggs, sides of field mushroom and hashbrown</td></tr>
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On the return visit, we were looking for a lighter, sweeter
brunch. We found this in the French toast (delicious, and lovingly covered in
slivered almonds, and a side of mixed berries) and in the Organic flour
pancakes with poached pears and ice-cream. Both were lapped up eagerly. Both
were soft and fluffy – and oh-so-moreish. I did mention that we got a couple of
the home-made hash browns again on the second visit, and they were equally good
– if not better – this time around. The best way we could describe them is to
say they are bordering on being a flattened ball of yummy mashed potato that
had been fried off to a crisp and tasty finish. A great little savoury to
offset the sweet (and miles above similar thin, pre-frozen and greasy offerings
at some other places).</div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/--D1yfF3LZqM/Tyn3yJ-6FjI/AAAAAAAAAk4/wNMPT7C9E9A/s1600/2011-12-31_09-21-20_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://2.bp.blogspot.com/--D1yfF3LZqM/Tyn3yJ-6FjI/AAAAAAAAAk4/wNMPT7C9E9A/s400/2011-12-31_09-21-20_HDR.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">French Toash - we loved the slivered almonds</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-wr1lv85CYwI/Tyn3yLujF8I/AAAAAAAAAk0/Ny2kPvrxcsI/s1600/2011-12-31_09-21-54_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://4.bp.blogspot.com/-wr1lv85CYwI/Tyn3yLujF8I/AAAAAAAAAk0/Ny2kPvrxcsI/s400/2011-12-31_09-21-54_HDR.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh home-made pancakes.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-7DzcLqR26iw/Tyn3yKnoVxI/AAAAAAAAAkw/3N3dVhETLuk/s1600/2011-12-31_09-22-23_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="293" src="http://4.bp.blogspot.com/-7DzcLqR26iw/Tyn3yKnoVxI/AAAAAAAAAkw/3N3dVhETLuk/s400/2011-12-31_09-22-23_HDR.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some of the yummiest hash-browns we've ever had at brunch.</td></tr>
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The caffeine-fiend deguster went for a couple of espressos, which
were good enough, and consistent both within and between visits. The other
deguster opted for soy milk mochas, and these were REALLY good. So good in fact
that the espresso drinker had to order one for himself.</div>
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<b>Summary:</b></div>
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The food was good, fresh, clean. The service was friendly
and relaxed (compare to Main St café which seems to be frantic and buzzing constantly).
The atmosphere was nice and relaxing, and the space was good – enough space to
fit a stroller, and there’s little risk of knocking elbows with the folk at the
adjacent table. We like it. For a
relaxing brunch in Mordialloc, this is currently our pick.</div>
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<b>Points of note:</b></div>
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-Eggs are all free range.</div>
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-The menu might change with seasonal availability of items,
but you can <a href="http://www.seedcafe.com.au/menu.html">check it here</a>: </div>
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-Gluten free options are available</div>
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-Vegetarians should be OK here (but we’re unsure about how
well a Vegan request would be handled).</div>
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-Kid-friendly – there’s a children’s menu, and room to park a
pram next to your table.</div>
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-There’s a party/function room available</div>
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-Serving Breakfast & Lunch</div>
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<b><i>Rating:</i></b><b style="mso-bidi-font-weight: normal;"> <u>Nom(x2) - will be back.</u></b></div>
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<span style="color: #a6a6a6;">Meh It’ll Do Nom(x3) Must go back!</span><br />
<span style="color: #a6a6a6;"> </span> </div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Done and Degusted @ Seed Cafe, Mordialloc</i></b></div>
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-Portugese Eggs</div>
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-Eggs on Toast</div>
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-Sides of smoked salmon, field mushrooms, and hash-browns</div>
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-French toast</div>
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-Pancakes</div>
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-Short black / espresso</div>
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-Mocha's</div>
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<a href="http://www.urbanspoon.com/r/71/1477642/restaurant/Melbourne/Cheltenham-Mordialloc/Seed-Cafe-Mordialloc"><img alt="Seed Cafe on Urbanspoon" src="http://www.urbanspoon.com/b/link/1477642/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></div>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com19 Centreway, Mordialloc VIC 3195, Australia-38.007744951410082 145.0855565071106-38.009308951410084 145.0830890071106 -38.00618095141008 145.08802400711059tag:blogger.com,1999:blog-3368923013066890836.post-39138210594071532902012-02-02T15:53:00.000+11:002012-02-02T16:20:37.411+11:00New month, New Year, and Finally, a new post<div class="MsoNormal" style="font-family: inherit;">
It has been a little while between posts, although let me
assure you this is not for lack of eating. With the silly season now behind us
(and a belly full of ideas and notes), we will be looking at posting up a few
of the last couple of months’ eats - if we can just find the time.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwNOQEspECMBJPPk7VcmAmiP5XqWxDVseygFm61NvRJs7dL5MNIuZ3KeiRYOEIa_vU6SmwQyLnUgYaQxFnbwqDWFa7-IShaTiNMawo5kzYTRugyJBPX-M0PyOidnGqIaG-vaYH55vVTpA/s1600/SugarCup_wmkd.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwNOQEspECMBJPPk7VcmAmiP5XqWxDVseygFm61NvRJs7dL5MNIuZ3KeiRYOEIa_vU6SmwQyLnUgYaQxFnbwqDWFa7-IShaTiNMawo5kzYTRugyJBPX-M0PyOidnGqIaG-vaYH55vVTpA/s320/SugarCup_wmkd.jpg" width="237" /></a></div>
We’ve spent a bit of time re-visiting a couple of our
favourite places (taking friends and family to see their reactions), and this
has cemented those places in our “favourites list”. We have also tried out some
new places as well (including some amazing Indian take-away). Being such a busy time of year for us, the pictures have
been snapped, notes taken, but alas, the blog posts remain (as yet) unwritten.</div>
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The latest addition to the barrage of electronic media has
been lightbox – kind of like instagram, but – dare I say – better. We’ll post
random pictures up from time to time and provide a link shortly.<a href="http://justdegusting.lightbox.com/"></a> </div>
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A little bit of home baking by the resident (apprentice) "pastry
chef" has been fun, but the home cooking is much better eaten than photographed.
That said, some quick, healthy & yummy recipes have been developed, and we
reckon they are worthy of sharing. Maybe one day soon we will even release the recipe
for the long-standing favourite of many of our friends and colleagues – Steve's lemon
slice.</div>
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<span style="font-size: large;">For now, happy New Year (Gregorian or Lunar) and welcome to
2012, the year of the Dragon. </span></div>
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<span style="font-size: large;">It’s bound to be a big year, we’re sure :)</span></div>
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<br /></div>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com1tag:blogger.com,1999:blog-3368923013066890836.post-31233553580556369222011-10-28T13:13:00.000+11:002011-10-28T13:13:44.733+11:00Blue Chillies<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">(degusted 24/9/2011)</span><br />
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You know that feeling you get when you find a restaurant that you think that you simply MUST come back to the same place the next day or at the latest next week?.. That excitement and anticipation of thinking about how you’ll try out all the rest of their dishes when you come back, and thinking of all the people you’ll be able to invite to come out to dinner with you to that place… Well, we got that feeling after eating here at Blue Chillies, on the iconic Brunswick Street in Fitzroy. Actually, it was more like that feeling had smacked us over the head, dunked us into the barrel of whisked happiness and rolled us in a crumb of satisfaction… Yeah, that was it, and we loved every minute of it.<br />
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In the past, when we’ve felt like Malaysian food, we have oft' popped into one of our favourites in Camberwell – Monk & Me – for a delicious feed, and it has served us remarkably well over the years. Steve says: “I’m a sucker for the simple stuff and tucking into a nice Beef Rending with some Roti is where I find my happy place”. Monk & Me have been the supplier of choice, but now we’ve got another vendor in the picture…<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-VSUFwYQS918/Tpup4XccEAI/AAAAAAAAAdo/ngEVBTGOKfg/s1600/2011-09-24+19.20.28.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-VSUFwYQS918/Tpup4XccEAI/AAAAAAAAAdo/ngEVBTGOKfg/s400/2011-09-24+19.20.28.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef Rendang at Blue Chillies. One of our favourite dishes. </td><td class="tr-caption" style="text-align: center;"><br />
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We dropped into Blue Chillies after our chocolate feast at <a href="http://justdegusting.blogspot.com/2011/10/shocolate-fitzroy.html">shocolate</a>, so we were not particularly ‘hungry’ <i>per se</i>. The vibe looked good in this Brunskwick St shop (towards the city end), and the menu was tempting…. While we’re not statisticians (true, Steve’s a bit nerdy) we must say that the swag of Age “good food guide” awards for Blue Chillies pointed to a high probability of satisfaction from this place. Or as Steve would put it, Pr(<span style="font-size: xx-small;">satisf’n</span>)=0.80.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-0zO0srk419Q/Tpup53tqhSI/AAAAAAAAAeA/m4iS2kx7LiI/s1600/Interior_IMAG0824-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="http://4.bp.blogspot.com/-0zO0srk419Q/Tpup53tqhSI/AAAAAAAAAeA/m4iS2kx7LiI/s400/Interior_IMAG0824-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dining area at Blue Chillies. The compartmented wall of wines <br />
and trinkets gave it a warm and friendly atmosphere.</td></tr>
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We were early, so a table was available, and the rest – as they say – is history. To get the ball rolling we kicked off with a plate of super-moreish Ikan Bilis (snap-fried white bait and onions) that are like pringles (once you pop, you can’t stop). The saltiness was a nice snap out of the sugar coma we had both been in. We also plumped for the ginger and tumeric flavoured fried squid – which for fried calamari was good – nice and soft, flavoursome, and enjoyable.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-8nMGG_LmMxQ/Tpup3SYPdmI/AAAAAAAAAdg/l8wcO0newx8/s1600/2011-09-24+19.01.27.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-8nMGG_LmMxQ/Tpup3SYPdmI/AAAAAAAAAdg/l8wcO0newx8/s400/2011-09-24+19.01.27.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ikan Bilis - fried shrimp and onions. Once you start, you can't stop..</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Dxqp5hElrfY/Tpup3KZs1jI/AAAAAAAAAdU/XFPq6IoJMpI/s1600/2011-09-24+19.01.16.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-Dxqp5hElrfY/Tpup3KZs1jI/AAAAAAAAAdU/XFPq6IoJMpI/s400/2011-09-24+19.01.16.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried Calamari with ginger and tumeric.</td></tr>
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For mains we tried the Beef Rendang (S can’t resist), with some Roti (naturally). See picture above. In one syllable: <b>WIN</b>. The beef was fall-apart good. The flavours were intense and rich, the roti soft and warm. Rolling up the beef pieces into the roti strips to make “Malaysian style sausage rolls” is our favourite way of eating this dish, and it was so, so good: the likely satisfaction just jumped: Pr(<span style="font-size: xx-small;">satisf’n</span>)=0.90.<br />
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Ordering from the specials board, we opted for a lighter second dish – steamed fish in a delicate broth. It was a slightly sweet, slightly sour - full of flavour and had a crisp bite in the finish – it was a great balance of flavours, and the fish was cooked well, too. An absolute stand-out and we asked why it was not on the permanent menu. The waiter said that it had been on the specials list for some time, and might become a permanent fixture. We would order it again without hesitation, and would go back specifically to order this again. DELICIOUS. At this point, Pr(<span style="font-size: xx-small;">satisf’n</span>)=0.95.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-eneq2_H0T2Q/Tpup3JutqlI/AAAAAAAAAdQ/3kMhQl2nfds/s1600/2011-09-24+19.20.19.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-eneq2_H0T2Q/Tpup3JutqlI/AAAAAAAAAdQ/3kMhQl2nfds/s400/2011-09-24+19.20.19.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steamed fish in an exquisite, light broth. <br />
Not on the permanent menu (yet)... but this is worth coming back for.</td></tr>
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For a brief mention, we also got a plate of stir-fried veggies which were fine, but paled into insignificance next to the other dishes on the table. It’s true – you don’t make friends with salad.<br />
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For dessert (<i>yeah, as though we needed it, having just had <a href="http://justdegusting.blogspot.com/2011/10/shocolate-fitzroy.html">this</a> an hour earlier</i>) we went for a coconut crème caramel, with ginger ice-cream. The crème caramel was relatively light in coconut flavour, but it was satisfying. The sweetness of the ice-cream with the ginger flavour gave it a well-rounded feel, and, matched with a nice little espresso, was the perfect end to a meal that we thoroughly enjoyed.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ruoHDM5TYC0/Tpup4hyrg_I/AAAAAAAAAds/fOahLo0laq0/s1600/2011-09-24+19.54.13.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-ruoHDM5TYC0/Tpup4hyrg_I/AAAAAAAAAds/fOahLo0laq0/s400/2011-09-24+19.54.13.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coconut Creme Caramel with ginger ice-cream.</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-z1xbyYLJ_kY/Tpup5o0vaiI/AAAAAAAAAd4/Y4T-rP8yBHw/s1600/2011-09-24+20.00.13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-z1xbyYLJ_kY/Tpup5o0vaiI/AAAAAAAAAd4/Y4T-rP8yBHw/s400/2011-09-24+20.00.13.jpg" width="400" /></a></div><br />
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The statistics were right: we were totally satisfied - though there was little doubt with this long-term stayer in the Brunswick St scene. While it’s another place for us to get our Malaysian fix, there are enough reasons for us to come back here specifically (such as for a repeat of the steamed fish dish, and to try out the tempting ‘spicy pork ragout’, the ‘thrice-cooked duck’, or the ‘whole fried snapper’). Bring on our next Malaysian cravings… <br />
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<b><i>Rating:</i></b><b style="mso-bidi-font-weight: normal;"> <u>Nom(x3)</u></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #a6a6a6;">Meh It’ll Do <b style="color: black;"> Nom(x3) </b> Must go back!</span><br />
<span style="color: #a6a6a6;"> </span> </div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Done and Degusted @ Blue Chillies</i></b></div><br />
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">-Ikan bilis (white bait) & onions snap fried in sambal</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">-Squid crisp fried in ginger & tumeric</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">-Beef rending</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">-Steamed fish (special)</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">-Roti, -Veggies</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="line-height: 115%;">-Coconut creme caramel</span></span><span style="font-size: small; line-height: 115%;"> with ginger ice cream</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><br />
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<a href="http://www.urbanspoon.com/r/71/760216/restaurant/Melbourne/Blue-Chillies-Fitzroy"><img alt="Blue Chillies on Urbanspoon" src="http://www.urbanspoon.com/b/link/760216/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com0Brunswick St, Fitzroy VIC 3065, Australia-37.8011076 144.97801370000002-37.8087211 144.97648870000003 -37.793494100000004 144.9795387tag:blogger.com,1999:blog-3368923013066890836.post-30095184534060014202011-10-18T15:30:00.001+11:002011-10-19T10:32:52.929+11:00Shocolate - Fitzroy<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">(degusted 24/9/11)</span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-u57W_v-a1hs/TpupyITChgI/AAAAAAAAAdA/1nxwriKHsSA/s1600/2011-09-24+17.36.37.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-u57W_v-a1hs/TpupyITChgI/AAAAAAAAAdA/1nxwriKHsSA/s320/2011-09-24+17.36.37.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate, white choc macarons, ice-cream & chocolate sauce. <br />
The matched wine at least made us feel a bit like grown-ups,<br />
even if the sweeties made us feel like children again!</td></tr>
</tbody></table>When you’re trying to balance healthy living, exercise, and a hobby that involves the food intake equivalent of a rugby league half-back, it is quite an indulgence to then add to the intake by means of a dessert degustation (a chocolate-based degustation, to be accurate). However, with the unending torrent of temptations that fly past every day - and the opportunity to save over 50% thanks to a scoopon to which we just couldn’t say no, well, we folded and found ourselves in possession of a voucher exchangeable for a sugar rush the likes of which the world had never seen… (well, perhaps not since Augustus Gloop fell rather unceremoniously into the chocolate river in Charlie’s Chocolate Factory)…<br />
<br />
The day after our meal at <a href="http://justdegusting.blogspot.com/2011/10/ask-yourself-question-do-i-feel-lucky.html">Lucky Chan's</a> (<span style="font-size: x-small;"><i>do you feel lucky, punk?</i></span>) We moseyed on down to Shocolate in Fitzroy on a cold Saturday afternoon. It’s a beautiful looking shop – high ceilings, French-provincial styling we guess – a comfortable air about the place. We noticed the ‘no photographs’ sign on the display cabinet that housed their range of macarons and delicious-looking chocolate morsels. It’s a shame that photography was not appreciated, as the items on display made fantastic subjects – but we concede it would get a bit annoying having snap-happy passers-by popping in all day long to take a pic and not buy anything. In this regard, we respected their request… sort of ...(a couple of sneaky <i>(read: poor quality)</i> android phone snaps simply did not do the place or the food any justice - so we shall leave them out). Pictures of molded chocolate are not that interesting, anyway, and so for once the pictures are really not necessary <i>(unlike our previous post on the dessert degustation at <a href="http://justdegusting.blogspot.com/2011/07/pierre-roelofs-cafe-rosamond-desserts.html">Cafe Rosamonde</a>!).</i><br />
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First up was a tasting plate with 6 different chocolates – each with something unique. We were blown away by the Vegemite chocolate, which was remarkably good – even for one of us who hates vegemite alone. So good was the vegemite chocolate in fact, that the “usual favourite” of salted caramel was outshone.<br />
There, we said it: <u>Vegemite wins over caramel</u>. Wow.<br />
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The white chocolate macarons were as macarons should be – crisp shell, chewy inside, flavoured nicely (and not just a mouthful of sugar). These were yum to be sure, and we ordered more of other flavours to take away – which were equally good.<br />
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A vanilla bean icecream with molten couverture chocolate (made with lots of cocoa butter) was the finale, and it was like being a kid all over again. We had allowed the ice-cream to melt slightly to that soft consistency that makes the flavours and creaminess shine through. Then, giggling with the sugar rush from the preceding items, and prodding at the ice-cream to make small craters with our spoons, we slowly poured the molten chocolate into the ice-cream.. Then, before it completely solidified we took a scoop and sunk back into the seat, enjoying the pleasure that ensued. Ahhh... Chocolately vanillary bliss.<br />
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<b>For a truly decadent afternoon delight, you can’t pass up the opportunity to stuff yourself with some fine chocolate, and quaff a matched wine. Send an invitation by telegram to your pancreas well in advance though, because it will need to be working hard to deal with the sugar-high that ensues.</b><br />
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<b><i>Rating:</i></b><b style="mso-bidi-font-weight: normal;"> <u>Nom(x3) - Perfect for a chocolate fix!</u></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #a6a6a6;">Meh It’ll Do <b style="color: black;"> Nom(x3) </b> Must go back!</span> </div><br />
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<a href="http://www.urbanspoon.com/r/71/1495505/restaurant/Victoria/Shocolate-Fitzroy"><img alt="Shocolate on Urbanspoon" src="http://www.urbanspoon.com/b/link/1495505/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com0Fitzroy VIC 3065, Australia-37.79853114795128 144.97903022275386-37.806493147951279 144.97306022275387 -37.790569147951281 144.98500022275385tag:blogger.com,1999:blog-3368923013066890836.post-60681434263501085672011-10-17T16:53:00.000+11:002011-10-17T16:53:10.882+11:00Ask yourself a question: Do I feel Lucky, Chan?<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Lucky Chan @ Crown Casino</span><br />
<span style="font-size: x-small;">(degusted 23/9/2011 )</span><br />
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<div class="MsoNormal"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-5YQs--GouIs/TpuprXFMopI/AAAAAAAAAcY/_wrcuc8sAtk/s1600/2011-09-23+20.01.13.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-5YQs--GouIs/TpuprXFMopI/AAAAAAAAAcY/_wrcuc8sAtk/s200/2011-09-23+20.01.13.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Wagyu rolls - a standout - <br />
but at $50 a plate don't fill up on these.<br />
See below for more... </span></td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table>We<i> had</i> planned to do some cooking ourselves over at the Wooga Korean grill on Victoria street, but we found out – at 6pm on a Friday - that it was fully booked. So instead, we had to quickly find something else to satisfy our spicy cravings, on one of the busiest nights... At the recommendation of our dining friends, we decided to give Lucky Chan’s a run for our money (of which we had plenty, just as well), and they had a table available!</div><div class="MsoNormal"><br />
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Lucky Chan’s used to be located on the corner of the Crown Casino near Jeff’s shed for some time, but recently moved to a more central position along in the Casino complex – still river side.. With a number of lack-lustre reviews on the ‘old’ location, we wondered if the move to the new digs would change anything…<br />
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</div><div class="MsoNormal">As we have previously mentioned (and careful readers will recall) we don’t normally pay much attention to the prices of foods – instead letting the ‘vibe’ of the place and the quality of the food dictate whether we enjoyed it or not. Here we did sneak a peek at some prices, and we were amazed at some of the asking prices. The prices may be fair compared to the likes of the <i><b>premium</b></i> dining destinations at Crown (for example, the nearby Nobu, Silks, or Koko’s), but it’s an apples and oranges case – you can’t just directly compare them. Chan’s is listed as one of the “casual” dining places in the Crown website, and one would expect prices to reflect that distinction. Relatively small servings put the sting into the tail of these prices, which are at the high end of normal, if not perhaps more than most people would expect to pay for a meal. Looking at other blogs and reviews, it seems that the peeps definitely consider these prices too high. From our perspective, all we can say is that when we ignored the price-tag, we thought some of the food was top-notch.. But not everything was good.<br />
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<a name='more'></a><br />
</div><div class="MsoNormal">Service was another aspect… We felt a little rushed: <i>"in and out, turn over the table quickly"</i> seemed to be the mantra. There’s a subtle difference between ‘efficiency’ and ‘rudeness’, and some of the Lucky Chan staff might need to re-sit that class in Table Service 101. For us, other than that feeling of being rushed, there were no problems with service <i>per se</i>.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">To start we ordered some salt and peppered calamari. For fried calamari, this was of a suitable standard – nothing wrong with it, but nothing exceptional. We preferred the calamari at <a href="http://justdegusting.blogspot.com/2011/09/khe-sanh-seafood-springvale-vic.html">Khe Sanh</a> restaurant.</div><div class="MsoNormal"><br />
The crispy quails were next. These are served as halved quails (the pic shows one half – the plate came with 2 halves per serve). The meat was nice and crispy on the outside – just the way we like it (a bit dried out makes it chewy and tasty –almost like a jerky) but still was tender in the thicker pieces. This was a tasty start – albeit a little fiddly for some of the bones. This has inspired us to try and replicate something like this on the BBQ at home one day soon…<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-9H89P-1bC3o/TpupqVGpcNI/AAAAAAAAAcM/xc6bVnkgvk8/s1600/2011-09-23+19.53.59.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-9H89P-1bC3o/TpupqVGpcNI/AAAAAAAAAcM/xc6bVnkgvk8/s640/2011-09-23+19.53.59.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy Quail</td></tr>
</tbody></table><br />
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</div><div class="MsoNormal">The Kung Po Chicken was incredibly good. The presence of some big complete chillies throughout the dish gives one the option of picking them out quite easily, or adjusting the heat to your preference - from peppery spicy, all the way up to – well, lava. The “Deguster S” took on the challenge of eating one of these chillies whole, and paid the price of a numb tongue for the next 10 or 15 minutes. The dish was so ‘more-ish’ – as a shared plate it quickly made its way onto the ‘endangered species’ list once the first mouthful was taken. Serving size was a bit on the small side for a shared dish, but being so full of flavour, it was a hit even in limited portions.</div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-sz5iBNtq4sA/TpupqA4YjhI/AAAAAAAAAcI/HRqq9uzgc94/s1600/2011-09-23+20.01.55.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-sz5iBNtq4sA/TpupqA4YjhI/AAAAAAAAAcI/HRqq9uzgc94/s640/2011-09-23+20.01.55.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kung Po Chicken</td></tr>
</tbody></table><br />
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</div><div class="MsoNormal">The next item was an indulgence for the Degusters –the Wagyu beef rolled around an Enoki mushroom filling. We’re suckers for advertising, and based on the description it was something we just had to try. At $50 a plate though, we thought this would have to be good.... <br />
....And it was....<br />
Ever-so lightly cooked and served on a sizzling cast iron tray, the Wagyu – with all its fatty marbled glory – was thin and almost as soft and delicate as a rice noodle. The flavours were rich, intense and delicious. Was it worth $50? In terms of value of product, probably not, but who can put a price on the experience and enjoyment? </div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-5YQs--GouIs/TpuprXFMopI/AAAAAAAAAcY/_wrcuc8sAtk/s1600/2011-09-23+20.01.13.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-5YQs--GouIs/TpuprXFMopI/AAAAAAAAAcY/_wrcuc8sAtk/s640/2011-09-23+20.01.13.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wagyu beef rolls with Enoki Mushroom filling.</td></tr>
</tbody></table><br />
</div><div class="MsoNormal">The final dish was a steamed ocean fish in a delicate soy and ginger broth. We did not want a fresh-water fish, but could not ascertain which ocean fish they were giving us.. Blame the rush and language barrier.. This was really underwhelming, compared to the Kung Po and the Wagyu. The flavours were dull, and the fish was so-so – this was the least favoured of the evening.</div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-t8q7iK6wrcU/TpuprZkOeVI/AAAAAAAAAcc/VarTXEx5uXE/s1600/2011-09-23+20.06.21.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-t8q7iK6wrcU/TpuprZkOeVI/AAAAAAAAAcc/VarTXEx5uXE/s400/2011-09-23+20.06.21.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steamed ocean fish in a mediocre sauce (our description, not theirs)</td></tr>
</tbody></table><br />
<br />
</div><div class="MsoNormal">Lots of people seem to have reviewed Chan’s on the basis of their Yum Cha, and based on price and service. From what we read of other peoples’ experiences, Lucky Chan’s is not doing so well. From our limited range of dishes we would not necessarily argue with the other reviews where complaints of high price, bad service and bland food were bandied around. We would add, however, that there is the potential to pick up some really nice food here – granted, you might get similar dishes at lower prices elsewhere, but that is beside the point. If you’re looking for value, look elsewhere. We had a few nice dishes (one was a bit of a fizzer), and we were happy enough despite the cost. </div><div class="MsoNormal"><br />
</div>Would we go back? Or, in the words of Dirty Harry.. "Do you feel like eating at Lucky Chan? Well, do ya?"<br />
Yes, we’d have no objection going back if we were invited by friends, but honestly, we probably won’t be making a reservation for ourselves any time soon. <br />
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<b><i>Rating:</i></b><b style="mso-bidi-font-weight: normal;"> <u>It'll Do</u></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #a6a6a6;">Meh It’ll Do Nom(x3) Must go back!</span><br />
<span style="color: #a6a6a6;"> </span> </div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Done and Degusted @ Lucky Chan</i></b></div><div class="MsoNormal">-Calamari </div><div class="MsoNormal">-Crispy quails</div><div class="MsoNormal">-Kung Po Chicken</div><div class="MsoNormal">-Wagyu beef rolls</div><div class="MsoNormal">-Steamed fish<br />
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<a href="http://www.urbanspoon.com/r/71/1484529/restaurant/Southbank/Lucky-Chan-Melbourne"><img alt="Lucky Chan on Urbanspoon" src="http://www.urbanspoon.com/b/link/1484529/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com0Southbank VIC, Australia-37.823067628532755 144.95726620311893-37.829187128532752 144.94496720311892 -37.816948128532758 144.96956520311895tag:blogger.com,1999:blog-3368923013066890836.post-32242276647529946622011-10-06T11:00:00.004+11:002011-10-06T13:11:04.436+11:00The Robert Burns Hotel - Spanish food vs Scottish Poet<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">(degusted 19/9/2011)</span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-IDvny5ZqBts/ToqTtP84W6I/AAAAAAAAAak/Xcro8FGBRd8/s1600/2011-09-19+18.48.56.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="233" src="http://2.bp.blogspot.com/-IDvny5ZqBts/ToqTtP84W6I/AAAAAAAAAak/Xcro8FGBRd8/s320/2011-09-19+18.48.56.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Outside the RBH - Smith St. by night</td></tr>
</tbody></table><b>"<i>An unassumingly-named pub with Spanish food is a good twist, and serving tapas in a bar is a sensible pairing against which few would argue. As long as the quality and consistency of food stays high, this face-lifted Spaniard with the name of a Scottish poet might just do alright</i>".</b><br />
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If you were to be asked –off the top of your head - what Spanish names come immediately to mind? What do you come up with – <br />
Antonio Banderas…<i>sure.</i> <br />
Penelope Cruz… <i>ahh yes. </i><br />
Salvador Dali… <i>oh yeah, that “melted clock” bloke. </i><br />
Robert Burns? <i>Excuse me – who was that last one?</i><br />
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The name associates more with a Scottish poet than with a tapas bar - perhaps that's why it took considerably longer for us to register that the Robert Burns Hotel (RBH) specialises in Spanish fare. Fear not, however, for if ever there was <br />
a match made in that figment of peoples' imagination they call Heaven, it must be the serving of tapas and the (responsible) service of alcohol at the same location. And so it goes, from this day forth, the Robert Burns Hotel will, to us, now be duly known as the Spanish tapas pub on Smith street, in Collingwood, 'till death or cirrhosis do they part. We hope it will be a long and loving relationship.<br />
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The RBH has recently undergone renovations – and we attended on their re-opening night. With enthusiasm and the whiff of fresh paint still in the air, it was pleasing to be led into the dining area which still retained a lot of old-world charm, with tartans and timbers. None of the sterile-feeling 'white room' treatment here.<br />
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Service seemed to have a little of the first-night jitters (to be expected), suffice to say that only time will tell whether the service remains good. We did note an honest mistake with an order to a neighboring table, which we thought was handled excellently and in good-will by the staff. If anything is more important in service than doing things perfectly, it's admitting when you were wrong and doing everything reasonable to rectify. In that regard, service was excellent.<br />
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<b><i>Let's talk food.</i></b><br />
We don’t normally look down the right hand side of the menu when ordering, as is not usually our prerogative to consider price – though we will take note if circumstances require it. For a restaurant, the prices here are really quite reasonable.<br />
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Please note that we had some difficulty taking good food pictures, because the others on our table could not keep their hands off the food for very long: within the 1/20th of a second of shutter opening and closing, hands were already making their way across table, forks at the ready, impaling food on the tines before we had a chance to snap again for better light or angles (a shame, because the dishes were great subjects)... Such is the state of play with delicious shared plates...<br />
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We degusted through a range of plates, most were suggestions by our friendly host, Jose (of the "no-way" variety, soft J).<br />
Up first was some delicious and delicate slices of Jamon (36 months aged, no less) – (and again, soft J), then some<b> Galician style octopus</b> (Pulpo a feira). This consisted of sliced octopus, with sweet paprika on potato slices. The octopus pieces put up no resistance when challenged with our incisors. So soft and delicious– it was almost a shame to dilute the octopus goodness with the potato!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-I0jdRV9p6IA/ToqTtOjP1dI/AAAAAAAAAao/bpnCAJpa9v8/s1600/2011-09-19+19.23.30.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-I0jdRV9p6IA/ToqTtOjP1dI/AAAAAAAAAao/bpnCAJpa9v8/s400/2011-09-19+19.23.30.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Pulpo a feira - Galician style octopus (w/ sweet paprika on potato)</span></td></tr>
</tbody></table><br />
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There is not much that can be said to convey the flavour of those delicious <b>garlic and chilli prawns</b> (Gambas al ajillo), except that they were not overwhelmingly 'garlicky' (good) – and were cooked to a perfect point where a little pop was the reward for each bite (great). If you're on your first date, although the garlic treatment was restrained, it would be still probably be wise that BOTH of you eat these, so that there's no one-sided issue of garlic breath to tarnish the first kiss..<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-YYEPkWsAkJs/ToqTtZIiwkI/AAAAAAAAAas/Np1KioHwHI8/s1600/2011-09-19+19.27.12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-YYEPkWsAkJs/ToqTtZIiwkI/AAAAAAAAAas/Np1KioHwHI8/s400/2011-09-19+19.27.12.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gambas al ajillo - Garlic and chilli prawns</td></tr>
</tbody></table><br />
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The <b>piquillo peppers stuffed with ox tail</b> (Pimientos rellenos de rabo de torto) were up next. The tail was cooked to a state of “fall-apart goodness”, and the little peppers - each shaped like little love-hearts – were plump and juicy. It was a delicious, rich dish, but we ordered a second plate, in evidence of the enjoyment thereof. This is the rustic kind of dish that makes you feel warm and cozy – just like grandma might have made..<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-vMGM5z-lLMg/ToqTuSrTiEI/AAAAAAAAAaw/XN85eA8L4bs/s1600/2011-09-19+19.29.57.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-vMGM5z-lLMg/ToqTuSrTiEI/AAAAAAAAAaw/XN85eA8L4bs/s400/2011-09-19+19.29.57.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pimientos rellenos de rabo de torto (see also the pic below)</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-IgJyT9t9gQY/ToqTu7HQrxI/AAAAAAAAAa4/BRv_Evb6rWg/s1600/2011-09-19+19.56.19.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-IgJyT9t9gQY/ToqTu7HQrxI/AAAAAAAAAa4/BRv_Evb6rWg/s400/2011-09-19+19.56.19.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Individually, we love these heart-shaped piquillo peppers stuffed with ox tail.</td></tr>
</tbody></table><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1HIEcoqDG6s/ToqTum8-EgI/AAAAAAAAAa0/q8anLLdD_0Q/s1600/2011-09-19+19.32.08.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-1HIEcoqDG6s/ToqTum8-EgI/AAAAAAAAAa0/q8anLLdD_0Q/s320/2011-09-19+19.32.08.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled baby calamari on onion and green peppers.</td></tr>
</tbody></table><b>Grilled baby calamari </b>on a bed of onion and capsicum (Txipis pelayo) were spot-on; flavour and texture were divine. Soft and tender, each bite was a delight. <i>On a side note... The grilled baby calamari is a risk when you're doing these at home on the BBQ – you never quite know when they're done, and you risk the chewy rubbery discomfort of having to eat through half a kilo of them (does it sound like we're talking from experience!?). Good thing then, that the cooks at RBH got the cooking of the little 8-legged critters down to a fine art.</i><br />
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What Spanish feast is complete without the paella? The <b>mixed seafood paella </b>(paella de marisco) that we degusted was full of flavour, but lacked a little on the one thing we love – that crunchy, crispy bit of the rice on the bottom. We should point out that it takes a fair amount of time to make a tray of paella, and if this was the only dish you were ordering, you'd have to expect to wait a little while.. Perhaps it was the opening night, or a rush or paella orders that caused ours to have been found wanting for another 5 or 10 minutes to crisp up. As it was, however, the seafood in the dish was cooked pretty well (the mussels perhaps a little too much). The flavours were good and we'd order it again, (after we try their squid ink paella, which would be next on our “to-try” list). <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-QjWLuovfOGU/ToqTvgdGhQI/AAAAAAAAAa8/monABuLx1CM/s1600/2011-09-19+20.04.28.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-QjWLuovfOGU/ToqTvgdGhQI/AAAAAAAAAa8/monABuLx1CM/s400/2011-09-19+20.04.28.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paella de marisco - Mixed seafood paella</td></tr>
</tbody></table><br />
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The last of the mains was a<b> grilled seafood platter</b> for two (Parillada de pascados y mariscos). They say it's for two – it's certainly priced for two (price varies with market prices), but a hungry lone diner could conquer this dish with not so much as a slight hesitation (it might require a loosening of the top button on your jeans, however..). Treating it as one of a number of shared dishes though, this was a reasonable size. The fish was impeccable – slight char on the outside from the grill giving that lovely smokey flavour but not overdone, and the other seafood cooked spot-on (better than in the paella). This would be perfect for a carb-conscious eater. In this regard the Degusters are split. One vote seafood grill, one vote paella.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-vVIko2BIX3I/ToqTv1W4WyI/AAAAAAAAAbA/0nHDnWUfbc0/s1600/2011-09-19+20.11.11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-vVIko2BIX3I/ToqTv1W4WyI/AAAAAAAAAbA/0nHDnWUfbc0/s400/2011-09-19+20.11.11.jpg" width="343" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled fish & seafood. Marvellous.</td></tr>
</tbody></table><br />
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The desserts we tried were obviously pre-prepared (a creme brulee, and a baked cheesecake slice), both totally acceptable to have been prepped in advance, which should ensure consistency and timeliness to deliver to the table. The Spanish style <b>cheesecake with mint and blueberry marmalade</b> was inspiring. The mild mintiness from the mint leaves through the cheesecake was very subtle but delicious and the marmalade was the perfect way to let one dial-in the desired level of sweetness. Needless to say we used up all the marmalade!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-WVJ7N7MNick/ToqTw7sfTpI/AAAAAAAAAbI/28AC0Qsd-nQ/s1600/2011-09-19+21.00.19.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-WVJ7N7MNick/ToqTw7sfTpI/AAAAAAAAAbI/28AC0Qsd-nQ/s400/2011-09-19+21.00.19.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheesecake with mint and blueberry marmalade</td></tr>
</tbody></table><br />
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The <b>vanilla bean creme brulee</b> with caramel sauce was nice enough, and the presentation pretty good. We'd happily accept the same again, but admittedly not the best we've ever had (we are comparing to chefs-hat restaurants) - but nothing to complain about, either. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-vavItY2FY4o/ToqTwN57VFI/AAAAAAAAAbE/_MB0kZk0A4U/s1600/2011-09-19+20.58.37.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://4.bp.blogspot.com/-vavItY2FY4o/ToqTwN57VFI/AAAAAAAAAbE/_MB0kZk0A4U/s400/2011-09-19+20.58.37.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vanilla bean creme brulee with caramel sauce</td></tr>
</tbody></table><br />
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<i><b>To sum up..</b></i><br />
There are so many food options around the Collingwood / Fitzroy precinct that it will take something special to stand out and shine. An unassumingly-named pub with Spanish food is a good twist, and serving tapas in a bar is a sensible pairing against which few would argue. As long as the quality and consistency of food stays high, this face-lifted Spaniard with the name of a Scottish poet might just do alright. Only time will tell if the locals agree.<br />
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<b><i>Notes:</i></b><br />
-Of note, but not eaten were the availability of a few Rabbit dishes – one from the grill, the other in a paella. This oft-underused meat is a pleasant inclusion on the menus, and something we’d try next time.<br />
-Child (family)-friendly, but no play area for the kids.<br />
-Look on the back of the menu for a lovely map of Spain to plan your next European adventure!<br />
-Not up for a restaurant meal? No worries - grab a seat at the front bar and order some pecking fodder.<br />
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((Late Edit)) -A neat little write-up appears in <a href="http://www.broadsheet.com.au/melbourne/food-and-drink/article/robbie-burns-returns">Broadsheet Melbourne</a> - whose photographer was visiting the same night as us! (<b>HUGE</b> Cudos to anyone who finds The Degusters in broadsheet's pics)..<br />
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<b><i>Rating:</i></b><b style="mso-bidi-font-weight: normal;"> <u>Nom(x2)</u></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #a6a6a6;">Meh It’ll Do Nom(x3) Must go back!</span><br />
<span style="color: #a6a6a6;"> </span> </div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
<b><i>Done and Degusted @ the Robert Burns Hotel</i></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">-Jamon (aged 36 months)<br />
-Galician style octopus (Pulpo a feira)<br />
-Grilled baby calamari on a bed of onion and capsicum were spot-on (Txipis pelayo)<br />
-Garlic and chilli prawns (Gambas al ajillo)<br />
-Piquillo peppers stuffed with ox tail (Pimientos rellenos de rabo de torto)<br />
-Mixed seafood paella (Paella de marisco)<br />
-Grilled seafood platter for two (Parillada de pascados y mariscos)<br />
-Spanish style cheesecake with mint and blueberry marmalade<br />
-Vanilla bean creme brulee with caramel sauce<br />
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</div><br />
<a href="http://www.urbanspoon.com/r/71/761628/restaurant/Victoria/Robert-Burns-Hotel-Collingwood"><img alt="Robert Burns Hotel on Urbanspoon" src="http://www.urbanspoon.com/b/link/761628/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com0Collingwood VIC 3066, Australia-37.798198144886896 144.98441739947509-37.8061596448869 144.9788073994751 -37.790236644886896 144.99002739947508tag:blogger.com,1999:blog-3368923013066890836.post-73569882398383159092011-09-28T16:17:00.000+10:002011-09-28T16:17:27.879+10:00Quick Bite: A tasty little gem in the crown<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Where can you get a bowl of chow for under 6 bucks? Actually, perhaps we should re-word that: </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Where can you get a <i>tasty and enjoyable</i> bowl of chow for under 6 bucks <i>and not be disappointed</i>? </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">By complete chance, we stumbled across this offering at the East</span><span style="font-size: small;"> to West</span><span style="font-size: small;"> eatery, inside the Crown casino complex.</span><span style="font-size: small;"> Nothing special.</span><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">This blog post is NOT about the eatery itself, but just one dish it offers. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
<span style="font-size: small;">Here they had on offer a simple seafood salad with shrimp, calamari, pipis and octopus, mixed through a salad with wombok, capsicum, celery, carrot and vermicelli. Not to forget the mild sweet chilli kick, and some peanuts, and fried shallots for crunch and taste. Is that some wood-ear mushroom in there too? Think it might be.</span></div><div class="MsoNormal"><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
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</style> <![endif]--><span style="font-size: small;">And then there’s that price tag to make fast food outlets blush – at $5.95 there’s no need to battle your way through the food court crowds – if you've dragged yourself away from the Baccarat tables long enough to realise you're hungry – grab one of these little rippers... </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Just don't get caught out paying $15 for a pint of your favourite amber fluid!</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
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</div></div>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com0Southbank VIC, Australia-37.823746087948116 144.95703208459474-37.829865587948113 144.94473308459473 -37.817626587948119 144.96933108459476tag:blogger.com,1999:blog-3368923013066890836.post-48765143094716192692011-09-28T15:09:00.001+10:002011-10-06T16:22:32.442+11:00On cloud nine at Kumo Izakaya<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">(degusted 27/8/2011)</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcihNk_V4VpAWcPNpWmc3zOpgwaeOBWuiMCaH-hiZMNmfNrrcfKYPKUC4zOBVcKT5It66eFc8zEmAumuceo6oQHB8leRJScVLDW1gAkQKlhFGhkCE39lgWYaw1CB91Ah7VO_ts-KhI6uc/s1600/kanji+kumo.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcihNk_V4VpAWcPNpWmc3zOpgwaeOBWuiMCaH-hiZMNmfNrrcfKYPKUC4zOBVcKT5It66eFc8zEmAumuceo6oQHB8leRJScVLDW1gAkQKlhFGhkCE39lgWYaw1CB91Ah7VO_ts-KhI6uc/s1600/kanji+kumo.png" /></a></div><br />
<div class="MsoNormal">It was only a couple of months ago that we went to <a href="http://justdegusting.blogspot.com/2011/06/izakaya-den-melbourne.html">IzakayaDen</a>, in Melbourne's CBD, and there we found a haven for Japanese tapas that did three things for us – (i) reinforced the fact that we love living in a diverse foodie's paradise such as Melbourne; (ii) gave us beautiful memories of our all to short time visiting Japan, and (iii) left us up on cloud nine for quite some days afterwards. We were pleased and intrigued therefore when we heard Kumo Izakaya – a Japanese "tapas" style <b>sake</b> bar - was opening its doors out in <b>East Brunswick<i>,</i></b> and we had been looking for a good excuse to try it out. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal">That excuse came in the way of a city excursion (and we encourage you all to try it) – starting somewhere for breakfast (in our case, <a href="http://justdegusting.blogspot.com/2011/09/demitris-feast-cafe-kalimera-baclava.html">Demitri's Feast</a>), taking in random and as yet unexplored parts of your home city all day long (who knew the "Docklands shopping precint" was a real thing!?), and randomly end up somewhere for dinner. </div><div class="MsoNormal"><i>Deguster N was unaware that Kumo Izakaya had been Deguster S's target all day long.</i>..</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">At first impressions, Kumo's facade is a stand-out for a couple of reasons. First it is a large, somewhat imposing modernist 'cube' that juts out and is certainly unique in this Lygon streetscape (<i><span style="font-size: x-small;">NB: it's NOT in the Carlton end of Lygon st</span></i>), and the other is that the hard and sharp lines of this cube contrast to the soft and lofty impression that a "cloud" (kumo) would normally be thought to have. Push through the oversized door and you're welcomed by the friendly staff and enter the large wareshouse-esque space. Despite the size of the space, some nice 'cozy' nooks can be found – get a booth along the south wall, sit along the moody bar on the north side, or get upstairs to float above it all. Whatever you do, you'll soon be on your own little cloud of food ecstasy (or woozy from all the sake – whatever is your preference)....<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Kquzs5IKI5E/ToKSyDo3O8I/AAAAAAAAAYk/XHMIFx_J6f8/s1600/2011-08-27+20.02.30.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://1.bp.blogspot.com/-Kquzs5IKI5E/ToKSyDo3O8I/AAAAAAAAAYk/XHMIFx_J6f8/s200/2011-08-27+20.02.30.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Hitachino Nest - red rice beer.</span></td></tr>
</tbody></table><div class="MsoNormal">Sitting at the bar we enjoyed being able to watch the bar staff do their thing with cocktails, sakes and beers – and gave us the opportunity to share a few words and recommendations for dishes with neighbouring couples. This is the kind of atmosphere that works for us – a quasi-communal experience, sharing small plates and a nice drop or three. On the subject of “nice drops” the Hitachino red rice beer was one such drop.</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><i><b>Food. That’s what we’re here for, right?</b></i></div><div class="MsoNormal"><span style="font-family: "Arial","sans-serif"; font-size: 16pt;"></span><span style="font-size: small;">Nothing much needs to be said about each of the dishes, other than they were all delightful. The pairing of some ingredients was a bit more ‘modern’ than other Japanese restaurants, and this is a good thing. </span></div><span style="font-size: small;"> </span><br />
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<div class="MsoNormal"><span style="font-size: small;">No complaints about the Tuna yukke with quail egg – this was great, and an edible ‘bowl’! The Snapper sashimi cevice was a light and tasty dish that we both loved - if only the wooden spoon used for disciplining by parents was this small... The wagyu tataki is a delicious indulgence, and very good.</span></div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/--OHUeJRx4Yw/ToKSyKcgljI/AAAAAAAAAYg/mDcWp_qQfsU/s1600/2011-08-27+20.04.59.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="http://2.bp.blogspot.com/--OHUeJRx4Yw/ToKSyKcgljI/AAAAAAAAAYg/mDcWp_qQfsU/s400/2011-08-27+20.04.59.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"> <span style="font-size: x-small;">Tuna yukke with quail egg</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-PNp8n-qwZE8/ToKSyWS0QZI/AAAAAAAAAYo/iDi5wdAteU0/s1600/2011-08-27+20.05.26.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-PNp8n-qwZE8/ToKSyWS0QZI/AAAAAAAAAYo/iDi5wdAteU0/s400/2011-08-27+20.05.26.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"></span><span style="font-size: x-small;">Snapper sashimi cevice</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-1S-MVFWk9Fw/ToKSznT6C8I/AAAAAAAAAYw/zc8xhonR_H0/s1600/2011-08-27+20.12.12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-1S-MVFWk9Fw/ToKSznT6C8I/AAAAAAAAAYw/zc8xhonR_H0/s400/2011-08-27+20.12.12.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wagyu tataki</td></tr>
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<div class="MsoNormal"><span style="font-size: small;">In true ‘media watch’ style, the more times you say it, the more notice people take – so therefore: The pork belly pie was awesome. The pork belly pie was awesome. The pork belly pie was awesome. Two things “Deguster S” likes disproportionately to all others (and in defiance to health professionals’ warnings) is a good pork belly, and a nice pastry. Combining the two into the pork belly pie was a – “no-brainer, hands-down, let’s roll around in a bed full of money” - type of indulgent food lover’s moment. Please, please, please, Kumo Izakaya, do leave it on the menu. Did I mention the pork belly pie was awesome?</span></div><span style="font-size: small;"> </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Pork belly pie. <br />
The food equivalent of rolling around in a bed full of money.</td></tr>
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<div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";">The duck fillet dish was perhaps our least preferred out of those we tried. The meat was not over done, but had some tough skin and fat that was not rendered away – a bit chewy and not very elegant to eat. Apart from this chewyness, the flavours of the dish were good.</span></span></div><span style="font-size: small;"> </span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-SqmItECTEgY/ToKSz6pMvtI/AAAAAAAAAY0/lX9RQ74AoQA/s1600/2011-08-27+20.21.05.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-SqmItECTEgY/ToKSz6pMvtI/AAAAAAAAAY0/lX9RQ74AoQA/s320/2011-08-27+20.21.05.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seared & Steamed duck fillet with mustard-infused kumquat sauce</td></tr>
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<div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";">The scallops were <u>devine</u>. Eating these we were counting the calories, wondering just how many of these one could scoff down and still be able to walk out without too much protest from the belt buckle… Yummo – definitely order these again.</span></span></div><span style="font-size: small;"> </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Seared scallops w/ butter and soy. YUM</td></tr>
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<div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";">The Shiso and cheese in pork loin tonkatsu was a surprise standout – not something we’d normally order, but now that we’ve had it, would definitely order it again.</span></span></div><span style="font-size: small;"> </span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-DgZjVKOUonU/ToKS1EvdGLI/AAAAAAAAAY4/NwazelANR0U/s1600/2011-08-27+20.29.49.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-DgZjVKOUonU/ToKS1EvdGLI/AAAAAAAAAY4/NwazelANR0U/s400/2011-08-27+20.29.49.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: "Arial","sans-serif";">Shiso and cheese in pork loin tonkatsu</span></span></td></tr>
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<div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";">The grilled lamb cutlet was also a hit - the salted plum gave it a tangy hit that neither of us was expecting. The meat was just delightful, and should we ever manage to cook lamb at home to a similar standard, we would be very pleased with ourselves. Soft to bite through, perfectly cooked and flavour balance exceptional - that tartiness of the plum cut through the rich lamb meat.. Magnificent.</span></span></div><span style="font-size: small;"> </span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-H08Ed9YG47E/ToKS1Gq8swI/AAAAAAAAAY8/9RC1gSnP4VA/s1600/2011-08-27+20.35.37.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-H08Ed9YG47E/ToKS1Gq8swI/AAAAAAAAAY8/9RC1gSnP4VA/s400/2011-08-27+20.35.37.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Grilled lamb cutlets with salted plum pepper and panko crumbs</span></td></tr>
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<div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";">Consideration of the dessert menu always seems to bring up the whole “wants versus needs” arguments, and ultimately makes us think back to our study of Economics 101. Let us just say that in this micro-economy that is our stomachs, the demand for cheesecake is high, so as the supply increases to meet that demand, the consumers are happy. This was a mildly flavoured cheesecake – not very sweet – so that might just be the perfect excuse to order a second…</span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ySMxYK3geeQ/ToKS2LrdHPI/AAAAAAAAAZE/2_EbqVlq3Iw/s1600/2011-08-27+20.54.36.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-ySMxYK3geeQ/ToKS2LrdHPI/AAAAAAAAAZE/2_EbqVlq3Iw/s400/2011-08-27+20.54.36.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Japanese-style baked cheesecake with salted caramel sauce</td></tr>
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</div><div class="MsoNormal">So what do we have here.. Compared to a previous <a href="http://justdegusting.blogspot.com/2011/06/izakaya-den-melbourne.html">blog post</a>, a definite condender for the better Izakaya, and food that is a bit more sophisticated, in our opinion. This suits the style of the Kumo, an unashamedly upper-end sake bar (akin to a fancy wine bar), and although sake does not have to be "your thing" in order to enjoy a night at Kumo Izakaya, Kumo certainly caters to those for whom sake is their thing – and does it with aplomb.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">A different izakaya, but we're back on cloud nine again.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We're planning our next visit - let us know if you'd like to join us!</div><div class="MsoNormal"><br />
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<b><i>Rating:</i></b><b style="mso-bidi-font-weight: normal;"> <u>Nom(x3)</u></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #a6a6a6;">Meh It’ll Do <b style="color: black;">Nom(x3) </b></span> <b style="color: black;"> </b><span style="color: #a6a6a6;">Must go back!</span> </div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
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<b><i>Done and Degusted @ Kumo Izakaya</i></b><br />
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<div class="MsoNormal">-Tuna yukke with onsen-poached quail egg</div><div class="MsoNormal">-Snapper sashimi cevice with ume-sake dressing</div><div class="MsoNormal">-Wagyu beef tataki with tosazu</div><div class="MsoNormal">-Braised kurobuta pork belly pie</div><div class="MsoNormal">-Seared & Steamed duck fillet with mustard-infused kumquat sauce</div><div class="MsoNormal">-Seared scallops with butter and soy</div><div class="MsoNormal">-Shiso & Cheese wrapped in kurobuta pork loin tonkatsu</div><div class="MsoNormal">-Grilled lamb cutlets with salted plum pepper and panko crumbs</div><div class="MsoNormal">-Japanese-style baked cheesecake with salted caramel sauce<br />
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<a href="http://www.urbanspoon.com/r/71/1610709/restaurant/Victoria/Brunswick/Kumo-Izakaya-Sake-Bar-Brunswick-East"><img alt="Kumo Izakaya & Sake Bar on Urbanspoon" src="http://www.urbanspoon.com/b/link/1610709/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com0Brunswick VIC 3056, Australia-37.767872 144.96192900000005-37.780396999999994 144.94783100000006 -37.755347 144.97602700000004tag:blogger.com,1999:blog-3368923013066890836.post-30287744249917910962011-09-22T12:00:00.001+10:002011-10-18T16:30:07.471+11:00Something spicy this way comes - Spice Bar, Mooloolaba (QLD)<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">(degusted 10/8/11)</span><br />
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<div class="MsoNormal"><b><i>Spice Bar –</i></b><i> Mooloolaba (Sunshine Coast, QLD)</i></div><div class="MsoNormal"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-h9Gliik1tAA/TnqUJ7r13tI/AAAAAAAAAXo/4_Jr-V8n7VU/s1600/2011-08-10+18.42.07.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://1.bp.blogspot.com/-h9Gliik1tAA/TnqUJ7r13tI/AAAAAAAAAXo/4_Jr-V8n7VU/s200/2011-08-10+18.42.07.jpg" width="187" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Edamame</span></td></tr>
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</div><div class="MsoNormal">Just a block back from the Mooloolaba esplanade, you really could be in any town, anywhere. First avenue runs behind some of the bigger apartment complexes that shoot tourist accommodation skyward in this little part of paradise. As a result, there is a distinct lack of views - or even perspective – when afoot on this little thoroughfare. For tourists looking for something hip and happening with views to that magnificent Mooloolaba beach, Spice bar's location, therefore, might be a bit of a buzz kill. Not that it's a bad location <i>per se</i>; it's just not in the best location for capitalising on the beach that is less than 100 metres away. If you’re disappointed that you can’t dine with a view – then the good news is, that's where the disappointment stops.</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">As many of our regular readers will know, shared plates of Asian food is something we love to degust, and Spice Bar provides just the perfect degustation. We thought the best approach was to go for the nine-course degustation to get a good taste of everything they have on offer. Our dinner was a catch-up with an old friend with whom one of the degusters had studied at University. The shared plates throughout the degustation were the perfect way of involving everyone, and this ensures everyone stays in the conversation – and the conversation keeps flowing. <span style="font-size: x-small;"><i>There's nothing worse than going out on a catch-up (or a date) and you're all staring silently into your individual bowls of chow</i>. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Rather than give a blow-by blow description of each morsel, we figure we'll let the images do the talking, suffice to say the likes of the tataki, the scallops, salad and the dumplings were all delicious, to be sure. Looking at their ‘large’ meal menu (if you opt for the individual plates) there looked to be some hum-dingers there that we would have loved to try – like the Honey Truffle King Prawns and the Sizzling Sichuan pork belly - the latter was too good to pass up on, so we ordered that meal to supplement the set menu – and we were VERY glad we did! <i><span style="font-size: x-small;">(sorry - no pic - we ate before the snackarazzi phones came out).. </span></i></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-WUQ5CXE0WB4/TnqULO8AZCI/AAAAAAAAAXw/dfnV_nl2hsM/s1600/2011-08-10+18.42.14.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="195" src="http://3.bp.blogspot.com/-WUQ5CXE0WB4/TnqULO8AZCI/AAAAAAAAAXw/dfnV_nl2hsM/s320/2011-08-10+18.42.14.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Takoyaki</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-wlg_dRGoFGI/TnqULvWjPuI/AAAAAAAAAX0/8aHN1bSnS6w/s1600/2011-08-10+18.50.25.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-wlg_dRGoFGI/TnqULvWjPuI/AAAAAAAAAX0/8aHN1bSnS6w/s320/2011-08-10+18.50.25.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ocean Trout</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-D_hV60xf-WA/TnqUMWeUr_I/AAAAAAAAAX4/eoxJPMztuZs/s1600/2011-08-10+18.50.53.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://2.bp.blogspot.com/-D_hV60xf-WA/TnqUMWeUr_I/AAAAAAAAAX4/eoxJPMztuZs/s320/2011-08-10+18.50.53.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef Tataki</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-dfXJlT9HxrQ/TnqUM5gseiI/AAAAAAAAAX8/rpLah4HEFJY/s1600/2011-08-10+19.09.57.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-dfXJlT9HxrQ/TnqUM5gseiI/AAAAAAAAAX8/rpLah4HEFJY/s320/2011-08-10+19.09.57.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken and Crab salad</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-0onkSzbmPxQ/TnqUNfHc1VI/AAAAAAAAAYA/Sdz5zFOeJLw/s1600/2011-08-10+19.10.20.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-0onkSzbmPxQ/TnqUNfHc1VI/AAAAAAAAAYA/Sdz5zFOeJLw/s320/2011-08-10+19.10.20.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prawn Toast</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-OL_2Y9_IwFc/TnqUNwTw-kI/AAAAAAAAAYE/XAEcnuJH840/s1600/2011-08-10+19.25.25.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-OL_2Y9_IwFc/TnqUNwTw-kI/AAAAAAAAAYE/XAEcnuJH840/s320/2011-08-10+19.25.25.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork dumplings</td></tr>
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</div><div class="MsoNormal"><i><b>Did someone say mojito?! </b></i></div><div class="MsoNormal">Dessert with the degustation was the “chocolate three ways” – and with us being suckers for something different (and bright coloured, flashy advertising in general) we just had to try the "smoking mohito". This was an unusual dessert, and would have had OH&S types at the University tut-tutting in disapproval of the lack of safe work procedures... The kitchen makes up a Mojito mix, and then snap-freezes it with liquid nitrogen (<i style="mso-bidi-font-style: normal;">note that alchol has a much lower freezing point than water, and so requires very low temperatures to solidify</i><i style="mso-bidi-font-style: normal;"> – bring on the N<sub>2</sub>(liq)</i>). Looking like a dry, grainy pile of fluffy white ice, the glass was presented at the table and then – <i>sans</i> any form of protective wear, the waitress poured more liquid nitrogen over the top, to impart upon it the 'smoking' appearance. A novelty to be sure, and plenty to “ooh and ahh” over.. The flavours were just like a Mojito (no surprise there), but to be honest, I prefer to drink them rather than eat them.</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-SOg-82WSCk0/TnqUOyq4UCI/AAAAAAAAAYM/21Zj1UfH9wM/s1600/2011-08-10+21.20.57.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-SOg-82WSCk0/TnqUOyq4UCI/AAAAAAAAAYM/21Zj1UfH9wM/s320/2011-08-10+21.20.57.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate 3 ways</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Zy0Z2ksw4DE/TnqUOUUer8I/AAAAAAAAAYI/rTiCD9USMWo/s1600/2011-08-10+20.57.42.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Zy0Z2ksw4DE/TnqUOUUer8I/AAAAAAAAAYI/rTiCD9USMWo/s320/2011-08-10+20.57.42.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smokin' Mojito</td></tr>
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</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">After a Jug of a sweet alco-drink, all the food and those two desserts, we were all laughing like hyenas (and drawing glances from other diners)... <b>The company was lovely, our bellies full, and the sugar rush promised to keep us all awake until long after a sensible bed-time: consider it a "dinner success", then. </b></div><div class="MsoNormal"> </div><div class="MsoNormal">A great place to dine, and an asset to the Mooloolaba food scene. No, it’s not up on the esplanade, but that step back from the hustle-and-bustle makes it a bit more laid back, and contributes a bit to the charm.</div><div class="MsoNormal"><br />
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Post here <b><i>Rating:</i></b><b style="mso-bidi-font-weight: normal;"> <u>Nom (x2)</u></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #a6a6a6;">Meh It’ll Do Nom(x3) Must go back!</span><br />
<span style="color: #a6a6a6;"> </span> </div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Done and Degusted @ LOCATION…</i></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">- The 9-course degustation, supplemented with:<br />
- Sizzling Sichuan pork belly<br />
- Smoking Mojito<br />
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<a href="http://www.urbanspoon.com/r/337/1543561/restaurant/Queensland/Spice-Bar-Mooloolaba"><img alt="Spice Bar on Urbanspoon" src="http://www.urbanspoon.com/b/link/1543561/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com1Mooloolaba QLD, Australia-26.679744790455658 153.11886562170412-26.691062790455657 153.09966862170413 -26.668426790455658 153.13806262170411tag:blogger.com,1999:blog-3368923013066890836.post-21971040607060999642011-09-16T17:51:00.001+10:002011-10-18T16:30:45.091+11:00Demitri's Feast (Cafe) - Kali'mera Baclava!<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">(degusted 27th August, 2011)</span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-wSDXdHcAYGg/TnL4UhIz0SI/AAAAAAAAAXM/l7dgq8Oho7Q/s1600/2011-08-27+12.28.31.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-wSDXdHcAYGg/TnL4UhIz0SI/AAAAAAAAAXM/l7dgq8Oho7Q/s200/2011-08-27+12.28.31.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Baclava French Toast</span></td></tr>
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Like many things these days, stumbling upon stand-out items when tweeting or surfing the interwebs is one of the best parts of living in a techno-filled world. Our attention was drawn to<br />
Demintri's Feast where, through the magic of bits and bytes, we were presented with critical information: they do a Baclava french toast. The concept is simple but we're suckers for simple things done in different ways or in new combinations, so this had us sitting up all googly-eyed and alert like a startled pair of meer-cats.<br />
In the way that Adrian Cronour (Robbin Williams' character) called out in "Gooooood morning Vietnaaaam", Demitri's Feast had us hollering in a similar fashion in anticipation - "<i><b>Kali'mera Baclavaaaaaaa!!</b></i>" on the drive out to Richmond. <span style="font-size: x-small;">(Kali'mera = good morning, if our all-too brief stint in Santorini served us even remotely well)</span>.<br />
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On paper, this place looks the goods. A neat little cafe serving up a range of breakfast items with a distinctively Greek influence; <i>neat.</i><br />
Smack-bang in the middle of the Richmond action on Swan Street makes it easy to find and easy to get to; <i>double neat.</i><br />
Reports from several reviews were that the staff were uber-friendly; <i>hat-trick. </i><br />
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Arriving at 10AM on a Saturday was always going to be a risky proposition, and there were indeed already a few couples and a group of 4 waiting to be seated. Being a few pegs down in the queue, we were a bit hesitant about waiting, but were re-assured by the staff (<i>whose friendliness certainly lived up to the hype</i>) that there were a number of tables vacating soon. We had come all this way specifically to eat here, so we metaphorically chalked ourselves up on the waiting list and stood around in the bustling doorway of this quaint little cafe.<br />
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Before getting too carried away with the sugar hit to come from the french toast, we built a protective stomach layer of Sardines on toast and an item off the "lunch" menu - the hand-made "wild" spanakopita. The sardines were - to our pleasant surprise - not actually very 'fishy' (either smelling or tasting). One of the degusters thought the older one had lost his marbles when he went about ordering the sardines, expecting to have to resort to a handful of fisherman's friend lozenges to take away the Poseidon's curse (fish-breath). Not here, not a chance. The sardines were delicious and light: think a bruschetta, but with some protein kick. Really, really good - and probably healthy, too (not that healthiness was high on the priority list at this hour of the Saturday).<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ZR01jdTZRQU/TnL4UMUvYOI/AAAAAAAAAXI/GiUK6yaokFo/s1600/2011-08-27+12.29.30.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-ZR01jdTZRQU/TnL4UMUvYOI/AAAAAAAAAXI/GiUK6yaokFo/s400/2011-08-27+12.29.30.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious Sardines with a smattering of sweet and sour peppers, <br />
fresh herbs - fresh, light, delightful</td></tr>
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The spanakopita was intrinsically good, probably a little dry for our liking, and although we enjoyed it, this didn't get a chance to shine when we plated it next to the sardines and the hero that we had come to try - the Baclava french toast. A reasonable size, split between two this was a fist-sized portion each.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-uSPCUVwiJrg/TnL4Txi4cII/AAAAAAAAAXE/3DB77JZ7eCQ/s1600/IMAG0772-1-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-uSPCUVwiJrg/TnL4Txi4cII/AAAAAAAAAXE/3DB77JZ7eCQ/s400/IMAG0772-1-1.jpg" width="352" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Wild" Spanakopita</td></tr>
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Soft and thick, with a dollop of sweet yoghurt and a crumbled walnut praline over the top, and a small pouring jug filled with sweet orange blossom syrup - the baclava french toast was everything we had wanted. Other reviews have mentioned that this dish was a bit too sweet - and we can concede that some might find it so. The solution may be in the self-application of the "solution", so to speak: just don't pour too much of the syrup over the top - this allows you to dial-in the required level of sweetness. If only the 'sweetness' in relationships was this easy to adjust...<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-wSDXdHcAYGg/TnL4UhIz0SI/AAAAAAAAAXM/l7dgq8Oho7Q/s1600/2011-08-27+12.28.31.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-wSDXdHcAYGg/TnL4UhIz0SI/AAAAAAAAAXM/l7dgq8Oho7Q/s640/2011-08-27+12.28.31.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacalava French Toast, with sweetened yoghurt, orange blossom syrup and walnut praline. <br />
This ought to get you singing.</td></tr>
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<br />
All up, it was damn good - both the food and the service. If we were Jay-Z and Beyonce, we would write a song about it, then choreograph an urban-inspired interpretive dance routine to express our delight... But we're not - so you're reading this blog post instead.<br />
The issue with waiting for a table should not discourage. We observed plenty of people who were willing to wait here for a sampling of the Greek-styled breakfast fare - indicative of a local little eatery that is getting a heap of positive votes through the most reliable of metrics: bums on seats. On this evidence and on the basis of the food we tried, we would have to agree and head back there soon ourselves. <br />
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<i><b>You didn't think we'd degust at a cafe and not mention the coffee did you?</b></i> Multiple orders of espressos (doubles, to be sure) and Soy mocha's were consumed, and each and every one of them was spot-on. Heart palpitations, dilated pupils, and smiles all round.<br />
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<b><i>Notes</i></b>:<br />
-A number of vegetarian meals on the menu should keep the peace in a diverse dining group. -With floor space being at a premium, it's probably not great for kids :(<br />
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<b><i>Rating:</i></b><b> <u>NomNomNom</u></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #a6a6a6;">Meh It’ll Do Nom(x3) Must go back!</span><br />
<span style="color: #a6a6a6;"> </span> </div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><b><i>Done and Degusted @ Demitri's Feast</i></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">Wild Spanakopita<br />
Sardines w/ sweet and sour peppers on sour dough<br />
Baclava french toast<br />
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<br />
<a href="http://www.urbanspoon.com/r/71/1463225/restaurant/Victoria/Demitris-Feast-Richmond"><img alt="Demitri's Feast on Urbanspoon" src="http://www.urbanspoon.com/b/link/1463225/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><br />
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</div>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com0Richmond VIC, Australia-37.825187347488161 144.9968388883301-37.837611347488163 144.9835103883301 -37.812763347488158 145.0101673883301tag:blogger.com,1999:blog-3368923013066890836.post-87929036950800474962011-09-14T11:36:00.000+10:002011-09-14T11:36:27.342+10:00Well behaved Beans? The Good Bean Espresso Bar, (Sunshine Coast QLD)<div class="MsoNormal" style="font-family: inherit;"><span style="font-size: x-small;">degusted 10/8/11 – for espresso and ristretto.... and a BYO pie :) </span></div><div style="font-family: inherit;"></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6EucLXEWe7c/Thao0g4JnKI/AAAAAAAAAH0/TKlau5sFpLQ/s1600/a22576e2d3be7678086ea510982dcd52.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-6EucLXEWe7c/Thao0g4JnKI/AAAAAAAAAH0/TKlau5sFpLQ/s200/a22576e2d3be7678086ea510982dcd52.jpg" width="200" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i><b>Their coffees are good, and the atmosphere is what I look for in a cute local dealer – a rustic bare minimum, but somewhere to sit, chat or read the paper over a good cuppa. </b></i></span></div></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i><b> </b></i></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Surprise surprise... The older and more weathered half of The Degusters likes a good coffee occasionally. Especially when on holidays.</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">There is an amazingly short supply of good cafes around the Mooloolaba area that we could find... Sure, there are plenty of breakfast/lunch eateries that also do coffee, but it seemed few places just focus on coffee. Very unlike Melbourne in that respect (perhaps it was just us - perhaps some locals could steer us in a better direction??).</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Speaking to the friendly barista here at The Good Bean Espresso bar, I was told that the Sunshine Coast is perhaps around 5 years behind Melbourne's coffee and cafe trends. I reckon that might be about right, but I also think this gap will close as more and more southerners move north chasing the sun, and once more locals and visitors start to get behind the independent "caffiene dealers" and gain the confidence to take their patronage further from the currently popular "Gloria Bucks" and "Star Jeans" -style franchises.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Sitting and observing, there seems to already be the beginnings of a niche following at this little coffee shop – which is pretty much a hop step and jump off the beach, behind the Mooloolaba surf club. I heard one local say that his mates recommended he pick himself up a ristretto, but that he wanted it in a cappucino... Cudos to him for trying something different (a shame to have diluted the product into milky boringness, though each to his own).</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">The shorty was good, as was the ristretto. </span><span style="font-size: small;">Both were worthy of a second, and if I had discovered this place earlier I would have gone back a few more times.</span><span style="font-size: small;"> The difference in flavour between the espresso and ristretto was marginal, and I think most people probably would not pick the difference (unless comparing side by side). <i>I do wonder how they manage their grinder settings with an open-plan shop and the potential for ever-changing ambient humidity.. </i></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">My fingers are crossed that next time I'm in the area this place will still be open, still pulling good shots, and keeping itself a year or two ahead of the local coffee scene - both as a destination for caffiene addicts, but also to build just this sort of relaxed cafe culture in the area.</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"></div><br />
<a href="http://www.urbanspoon.com/r/337/1600816/restaurant/Queensland/The-Good-Bean-Espresso-Bar-Mooloolaba"><img alt="The Good Bean Espresso Bar on Urbanspoon" src="http://www.urbanspoon.com/b/link/1600816/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com0Mooloolaba QLD, Australia-26.6778695 153.117347-26.6891875 153.09815 -26.6665515 153.136544tag:blogger.com,1999:blog-3368923013066890836.post-35365073091433413142011-09-14T10:26:00.000+10:002011-09-14T10:26:46.367+10:00Sang's Thai restaurant - Sunshine Coast, QLD<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">(degusted 9th Aug, 2011)</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-P3Y2_TOSerQ/Tm_lvybRSbI/AAAAAAAAAWo/ReVPJZ1aLTE/s1600/2011-08-09+19.57.33.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-P3Y2_TOSerQ/Tm_lvybRSbI/AAAAAAAAAWo/ReVPJZ1aLTE/s400/2011-08-09+19.57.33.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Moreton Bay Bugs, stir-fried with chilli and basil.</span></td></tr>
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<div class="MsoNormal"><b><i>We enjoyed dining at Sang's Thai restaurant – and although we flag a few technicalities with their dishes, most punters probably won't realise (or care) about these minor issues in dishes that are otherwise quite tasty and overall pretty good. The fact that the place was over half full on a Tuesday night, and many of those were obviously locals on repeat-visits, speaks volumes about the success of this place, and suggests they've got their dishes well sorted for local tastes. Who are we to argue with that!?</i></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">After a long relaxing lunch at <a href="http://justdegusting.blogspot.com/2011/09/saltwater-at-kings-sunshine-coast-qld.html">Kings Beach</a> we were not really <b><i>that</i></b> hungry, so before our dinner we took advantage of the many kilometers of beautiful walking tracks and amazing beaches that are what make this area on the Sunshine Coast such a drawcard for visitors. With a tenth of a marathon completed, we searched for a restaurant offering something to pique our interest, and Urbanspoon revealed Sang's Thai restaurant as one that had a swag of good reviews and plenty of "likes". Consider that a decision made – thanks, <a href="http://www.urbanspoon.com/r/337/1429641/restaurant/Queensland/Maroochydore/Sangs-Thai-Restaurant-Take-Away-Alexandra-Headland">urbanspoon</a>.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Having recently moved into its current location on a prominent corner shop site, Sang's dining room has a nice mellow feel – dark chocolates and browns set up an intimate and rustic feel – while still looking modern and chic with the polished concrete floors. The patterned tablecloths were nice enough even though they were in fact vinyl – usually a tacky addition – but in this case, the covers were nice enough and were not detrimental to the feel of the place.</div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Y_4ZG40PWU0/Tm_ltnp1B6I/AAAAAAAAAWQ/nkzw6c7ehuY/s1600/2011-08-09+19.13.57.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Y_4ZG40PWU0/Tm_ltnp1B6I/AAAAAAAAAWQ/nkzw6c7ehuY/s400/2011-08-09+19.13.57.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table><br />
</div><div class="MsoNormal">Service was friendly and prompt, even though a large table had arrived at a similar time – we were not forgotten, which was nice.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For starters, we had the Fish cakes and Yellow pancake – the latter could be described as being similar to a vienamese Bun Xeo (crispy pancake), although a lot heavier and denser and more oily. This yellow pancake did not actually look very yellow, except for the oil that came out of it – the best part was the filling, which included bean sprouts and chicken pieces. One of The Degusters liked them more than the other, mainly the combination of crisp outside and chewyness inside. Being so oily, however, they really needed a sharp dressing to cut through, however the sesame and soy dressing supplied gave a big mouthful of sesame oil, and just added to the slick in the mouth.</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-t0WOlLpbdF4/Tm_ltzd3TeI/AAAAAAAAAWU/c6CzfR19Dg4/s1600/2011-08-09+19.29.52.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-t0WOlLpbdF4/Tm_ltzd3TeI/AAAAAAAAAWU/c6CzfR19Dg4/s400/2011-08-09+19.29.52.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy "yellow pancake"</td></tr>
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The fish-cakes were enjoyed by us both, and were full of a fresh and bitey kaffir lime-leaf flavour, and a chilli hint that came through after swallowing. The crunchy peanuts gave the otherwise soft cakes some good textural dimension, but the sweet chilli sauce seemed to have been from a bottle (we didn't ask). Regardless, this was the preferred starter out of the two we tried.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-wHO5d2x5rIc/Tm_luhxrMuI/AAAAAAAAAWc/0qshZZS0KpA/s1600/2011-08-09+19.30.11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-wHO5d2x5rIc/Tm_luhxrMuI/AAAAAAAAAWc/0qshZZS0KpA/s400/2011-08-09+19.30.11.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish Cakes</td></tr>
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</div><div class="MsoNormal">The dish to which other online reviewers have given good reviews is the Moreton Bay Bug dish, which can be had either in a Penang Curry or stir-fried with chilli and basil. Did someone say chilli? Bring on the stir-fried version for us, thanks!</div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-SCi3yRuBd1M/Tm_lvWwksxI/AAAAAAAAAWk/ZWvbGHbM9vA/s1600/2011-08-09+19.56.58.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-SCi3yRuBd1M/Tm_lvWwksxI/AAAAAAAAAWk/ZWvbGHbM9vA/s400/2011-08-09+19.56.58.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Moreton Bay Bugs, stir-fried with chilli and basil.</td></tr>
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</div><div class="MsoNormal">This dish presents well, and who wouldn't love those bugs?! The bug meat was beautiful – cooked well and tasted great; there were 3 bug halves in the dish.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Although the flavours that were in the dish were quite nice, it didn't really live up to the label of 'chilli'. Sure, there was a slight hint of hotness, but nothing like a good chilli hit we were hoping for. We're guessing it was tailored for local palettes which might have found this level of chilli quite hot enough for them.. We recommend asking for extra chilli on this dish. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The roast duck can also be ordered in either of two ways – as a red curry or stir-fried. We went with the curry version to get a variety of tastes. Hats off to the chef for including lychees in the red curry (our favourite ingredient when we make these sorts of dishes ourselves), but the duck was slightly over-done – the thicker cut pieces were better than the thinner pieces, so we expect the duck was cooked right after the roasting, but continued to cook in the curry – and was therefore a little bit past perfect. It was not tough or dry, however, and tasted really nice nonetheless. </div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-cjmkgvoCu20/Tm_lvMuyhfI/AAAAAAAAAWg/TF-2Y57Joac/s1600/2011-08-09+19.56.46.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-cjmkgvoCu20/Tm_lvMuyhfI/AAAAAAAAAWg/TF-2Y57Joac/s400/2011-08-09+19.56.46.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roast duck in red curry. Thumbs-up from us for the inclusion of lychees.</td></tr>
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<b>We would recommend this place to others, with some points to remember: ask for extra chilli if you like it; note that it's BYO, and a small steamed rice is probably enough for two.</b></div><b><i><br />
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<b><i>Rating:</i></b><b> <u>Nom(x1)</u></b> - yummy for sure, hits the target market well. <br />
<b><u></u></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #a6a6a6;">Meh It’ll Do <b style="color: black;">Nom</b>(x3) Must go back!</span> </div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
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<b><i>Done and Degusted @ Sang's Thai</i></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><div class="MsoNormal">Fish cakes</div><div class="MsoNormal">Yellow pancakes</div><div class="MsoNormal">Moreton Bay Bugs, stir fried with chilli and basil</div><div class="MsoNormal">Sliced roasted duck breast in red curry</div><div class="MsoNormal"><br />
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<div style="text-align: center;"><a href="http://www.urbanspoon.com/r/337/1429641/restaurant/Queensland/Maroochydore/Sangs-Thai-Restaurant-Take-Away-Alexandra-Headland"><img alt="Sang's Thai Restaurant & Take Away on Urbanspoon" src="http://www.urbanspoon.com/b/link/1429641/biglink.gif" style="border: medium none; height: 146px; width: 200px;" /></a></div><br />
</div></div>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com0Alexandra Headland QLD, Australia-26.668593 153.10636799999997-26.6750955 153.09534799999997 -26.6620905 153.11738799999998tag:blogger.com,1999:blog-3368923013066890836.post-71809111615059204012011-09-08T14:46:00.001+10:002011-09-08T14:49:56.486+10:00Saltwater at Kings (Sunshine Coast, QLD)<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">(degusted 9th Aug, 2011)</span><br />
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</div><div style="text-align: center;"><b><i><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">What a great place to catch up with friends!</span></i></b></div><div style="text-align: center;"><br />
</div><br />
<div class="MsoNormal">You cannot beat this location – right on Kings Beach, Caloundra – quite literally a hop, step and a jump onto (or off from) the sand.<a href="http://www.saltwateratkings.com/Home.html"> Saltwater</a> cafe has a number of outdoor tables and chairs which catch the morning sun, but some of that sun gets blocked by high-rise apartments in the early afternoon. Parking is always difficult on the beachfront, but on our visit at noon (winter, mid-week) we had plenty of spaces to choose from, immediately adjacent to the cafe.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-88QvoO9BC9c/Tl7lU4SkxpI/AAAAAAAAASs/3h9BFBZ49_w/s1600/2011-08-09+12.15.13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-88QvoO9BC9c/Tl7lU4SkxpI/AAAAAAAAASs/3h9BFBZ49_w/s640/2011-08-09+12.15.13.jpg" width="480" /></a></div><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-5XvA7MgzTyM/Tl7lXJHgEkI/AAAAAAAAATM/XbkKSVJW4Hw/s1600/IMG_1061.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="182" src="http://4.bp.blogspot.com/-5XvA7MgzTyM/Tl7lXJHgEkI/AAAAAAAAATM/XbkKSVJW4Hw/s400/IMG_1061.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thank goodness...</td></tr>
</tbody></table><div class="MsoNormal">It's a pleasant spot to be, for sure. Our local friend mentioned that the cafe supplies blankets for the cold days, so everyone can be toasty warm even if one (un)dresses to show off their latest body art or sculpted abs... A word of warning for the likes of Tony Abbott or Vladimir Putin if they are thinking of coming here: "No dick togs allowed".</div><div class="MsoNormal"> </div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">The menu boasts a good list of breakfasts, and a comprehensive set of “starters” (around $20, and unless you’re Hulk Hogan, probably big enough to suffice as a main) and mains (around $30). We went for a few of the starters rather than a single main – so as to get a range of tastes. The espresso was good, and came with an unexpected little treat – a small chocolate mini-mud cake. </div><div class="MsoNormal">We love little unexpected espresso bonuses. </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-j3busDVe_fs/Tl7lUgdDUeI/AAAAAAAAASo/Ow_plZr2ujk/s1600/2011-08-09+12.30.16.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-j3busDVe_fs/Tl7lUgdDUeI/AAAAAAAAASo/Ow_plZr2ujk/s400/2011-08-09+12.30.16.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Good coffee. Good sweet bonus treats!!</td></tr>
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</div><div class="MsoNormal">The <b>Japanese crumbed calamari</b> was an obvious choice for us – mention Japan, calamari, bonito and wasabi aoli in one menu item description, and we were already sold... you had us at 'Japanese'.. These tasted as good as they looked - the sesame and mild wasabi flavours lifted this from "just another calamari" into something a bit more special.</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-5NM2G6uxAIQ/Tl7lVdAHJ4I/AAAAAAAAASw/NohEHeT-cjk/s1600/IMG_1047.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="475" src="http://2.bp.blogspot.com/-5NM2G6uxAIQ/Tl7lVdAHJ4I/AAAAAAAAASw/NohEHeT-cjk/s640/IMG_1047.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Japanese crumbed calamari. Sesame and Wasabi complements the food well.</td></tr>
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</div><div class="MsoNormal">Next we degusted the <b>Greek Lamb 'salad'</b> with baby beets, goats cheese, olives and others. This was a good, hearty lamb salad with plenty of flavour, and the lamb was lovely and tender. The sweet beets are such a good accompaniment to offset and balance out the strong olives and goats cheese. Delicious.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-xspvtlFCM-A/Tl7lVzhWgbI/AAAAAAAAAS4/h-ITpugzNPs/s1600/IMG_1049.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="http://4.bp.blogspot.com/-xspvtlFCM-A/Tl7lVzhWgbI/AAAAAAAAAS4/h-ITpugzNPs/s640/IMG_1049.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Greek-style Lamb salad.</td></tr>
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</div><div class="MsoNormal">The third dish we ordered was the <b>almond-crumbed brains</b>, with sweet potato, parmesan and prosciutto. When ordering this one, even the waitress was unsure about the brains. </div><div class="MsoNormal"></div><div class="MsoNormal"><i><b>You are what you eat, right? </b></i> So with fingers crossed (that it would make us smarter and <b style="mso-bidi-font-weight: normal;">not</b> turn us into gooey grey blobs floating in cerebrospinal fluid), we tucked into the golden-crusted brains. Verdict: in a word – AMAZING. </div><div class="MsoNormal"> Brains have never been on our "top-foods" list (at least not until this point), but these little beauties changed that. Not having tried brain dishes elsewhere, we can't definitively say whether this place does to lambs brains what TDK cassettes used to do to your system – <b><i>amazing things</i></b> – or whether brains are intrinsically good. All we can say is that we would order these again, and recommend others to do the same!</div><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-yBPAyxVBwHo/Tl7lWbdOePI/AAAAAAAAATA/qDEkBa5BZn4/s1600/IMG_1050.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-yBPAyxVBwHo/Tl7lWbdOePI/AAAAAAAAATA/qDEkBa5BZn4/s640/IMG_1050.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almond crumbed brains on sweet potato, topped with prosciutto. Incredibly good - A must-try.</td></tr>
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</div><div class="MsoNormal">For dessert we degusted through two dishes: first, an Ooey Gooey chocolate fondant – which was everything the name promised and more. Cutting into the cake 'shell' with the spoon set free a seductive molten chocolate river... Oh yeah... <b style="mso-bidi-font-weight: normal;">Bring a spare insulin pen for this one</b>. The other dessert was a white cholocate creme brulee – rich and creamy, it was delicious. Served with some biscuits and strawberry 'salsa'. Unfortunately, the biscuits looked as though they were courtesy of the local IGA - a bit cheap looking, and probably not even necessary on the plate.</div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-M9AcaEsr90U/Tl7lW02gKUI/AAAAAAAAATI/rj7Wgrb9b8Q/s1600/IMG_1060.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-M9AcaEsr90U/Tl7lW02gKUI/AAAAAAAAATI/rj7Wgrb9b8Q/s400/IMG_1060.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ooey Gooey chocolate pudding (fondant), with vanilla bean icecream</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-T5aUVpBzq_M/Tl7lWgIbqfI/AAAAAAAAATE/fWJtmWPtP2A/s1600/IMG_1057.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://3.bp.blogspot.com/-T5aUVpBzq_M/Tl7lWgIbqfI/AAAAAAAAATE/fWJtmWPtP2A/s400/IMG_1057.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White Chocolate creme brulee (hidden under the strawberry slices)</td><td class="tr-caption" style="text-align: center;"><br />
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</div><div class="MsoNormal">All up, we lunched from midday through to mid-afternoon, enjoying the atmosphere, the company and the food. Soaking up the sun, and washing it all down with a bottle of bubbly and a few good short blacks - now THIS is what winter lunches on the Sunshine Coast should be all about.</div><div class="MsoNormal"></div><div class="MsoNormal"></div><b><i></i></b><br />
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<b><i>Rating:</i></b><b style="mso-bidi-font-weight: normal;"> <u>Nom (x3) - Go back if you get the chance!</u></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #a6a6a6;">Meh It’ll Do <b style="color: black;">Nom(x3) </b> Must go back!</span> </div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
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<b><i>Done and Degusted @ Saltwater at Kings Beach</i></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
<div class="MsoNormal">-Japanese crumbed calamari</div><div class="MsoNormal">-Greek Lamb 'salad' with baby beets, goats cheese, olives and others</div><div class="MsoNormal">-Almond-crumbed brains, with sweet potato, parmesan and prosciutto</div><div class="MsoNormal">-Ooey-Gooey Chocolate pudding with vanilla bean icecream, and cinnamon marscapone</div><div class="MsoNormal">-White chocolate Creme Brulee with shortbread and strawberry salsa.</div><div class="MsoNormal">-Espresso (and bonus choccies!)</div><br />
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<u><i>You might also like our other Sunshine Coast posts:</i></u><br />
<a href="http://justdegusting.blogspot.com/2011/08/buderim-tavern-sunshine-coast-qld.html"> Buderim Tavern</a>, <a href="http://justdegusting.blogspot.com/2011/08/chopping-block-cafe-buderim-sunshine.html">Chopping Block Cafe</a> in Buderim, <a href="http://justdegusting.blogspot.com/2011/09/reserve-restaurant-and-cellar-maleny.html">Reserve Restaurant and Cellar</a> in Maleny<br />
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Or if cafe style food is your thing, in Victoria: <a href="http://justdegusting.blogspot.com/2011/07/main-street-cafe-mordialloc-good-for.html">Main St Cafe</a>, Mordialloc; <a href="http://justdegusting.blogspot.com/2011/06/quick-bite-degani-bakery-cafe-eltham.html">Degani's cafe</a> in Eltham<br />
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<a href="http://www.urbanspoon.com/r/337/1599150/restaurant/Queensland/Caloundra/Saltwater-Kings-Beach"><img alt="Saltwater on Urbanspoon" src="http://www.urbanspoon.com/b/link/1599150/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com2Kings Beach QLD 4551, Australia-26.804713771976914 153.14018757591862-26.808936771976914 153.13296507591861 -26.800490771976914 153.14741007591863tag:blogger.com,1999:blog-3368923013066890836.post-15009236866547176592011-09-07T13:17:00.001+10:002011-09-07T16:40:40.193+10:00Khe Sanh Seafood - (Springvale, VIC)<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">(degusted 24th August, 2011)</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bzcSefz6dgo/TmbZtUe4P9I/AAAAAAAAAVY/13Znji0-EpU/s1600/2011-08-24+18.25.36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="151" src="http://4.bp.blogspot.com/-bzcSefz6dgo/TmbZtUe4P9I/AAAAAAAAAVY/13Znji0-EpU/s320/2011-08-24+18.25.36.jpg" width="320" /></a></div><br />
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<div class="MsoNormal">We stumbled across information about this little out-of-the way Vietnamese-Chinese inspired restaurant, but never followed up on it until it popped up on our radar while we were scanning Urbanspoon. It's in Springvale south, in a small shopping plaza. </div><div class="MsoNormal">I guess you can say a ‘perfect storm’ brewed up - through a combination of laziness, a craving for chilli and seafood, and a cold winter's night – together this all conspired to <b><i>force us</i></b> to head out mid-week on a school night. Tut tut!! <span style="font-size: x-small;"><i>Also, o</i></span><span style="font-size: x-small;"><i>ne of The Degusters has a not-so-secret penchant for singing Cold Chisel songs while driving (Saturday afternoons), and knows that '</i>the last plane out of Sydney is almost gone<i>'. With that in mind, this restaurant was a must-try..</i> ;)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">First impressions were of a fresh and clean dining area (thanks to a recent renovation)– and this was a pleasant contrast to our pre-conceptions of the place (based on <a href="http://www.khesanh.biz/">their website</a>). There are some nice big tables, it was kid-friendly, and there’s an outdoor area for the socially rejected (smokers). Service was excellent.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-5E2zt7XFlFY/TmbZuZa1bOI/AAAAAAAAAVo/r1F8RB3s-XM/s1600/IMAG0765-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="http://2.bp.blogspot.com/-5E2zt7XFlFY/TmbZuZa1bOI/AAAAAAAAAVo/r1F8RB3s-XM/s400/IMAG0765-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Fresh and modern dining room. Pleasantly unexpected.</span></td></tr>
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</div><div class="MsoNormal">In true gluttonous style, we had two serves of the famed calamari – one serve was done with salt and chilli, and the other Hong-Kong style. The calamari was everything you could want (soft, tender, tasty), and none of the bad things (not oily, not chewy). This would be an ideal bar-food and if you come here with a table full of mates, be sure to order a few of these plates. At around $10 for a generous serve, you'd be wise to order up big!! The chilli was not really that hot however, and it was more of a salt and pepper calamari – the HK style was similar, with mild fried garlic, sugar, salt, and fried onion in the flavoursome crumbs on top. Both had a nice little spicy salsa with chilli, capsicum and spring onion.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Wf9CzyICvrA/TmbZtzVdZnI/AAAAAAAAAVg/PGY4ojjd8FU/s1600/IMAG0763-1-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-Wf9CzyICvrA/TmbZtzVdZnI/AAAAAAAAAVg/PGY4ojjd8FU/s640/IMAG0763-1-1.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Fried Calamari - both serving styles looked similar - this one is HK style (the crumbs on top)</span>. <br />
At around $10 a plate, you can't miss this!</td></tr>
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</div><div class="MsoNormal">We tried the hot and sour soup, which had a great flavour – it was not overly 'sour', it was more spicy and slightly tangy. With tofu, BBQ pork, corn, egg and bamboo this was hearty and tasty. A surprise, actually.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-8Mbe8NFVcT0/TmbZuI27n-I/AAAAAAAAAVk/huishnUYB0w/s1600/IMAG0764-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="http://2.bp.blogspot.com/-8Mbe8NFVcT0/TmbZuI27n-I/AAAAAAAAAVk/huishnUYB0w/s400/IMAG0764-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Surprisingly good Hot and Sour soup.</span></td></tr>
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</div><div class="MsoNormal">One of the mains we degusted was the coconut king prawns. This was unlike anything else we've tried from any Chinese or Viet menus. We had expected the coconut would be dessicated and in bigger pieces, but in fact the crumb <i style="mso-bidi-font-style: normal;">looked</i> more like sand (thankfully though, it did not have any sort of gritty texture that a mouthful of St Kilda beach’s finest would typically provide). Flavours were quite delicate, the whole dish surprisingly light. Prawns were big and juicy with a nice pop when bitten. They were very more-ish, and while we wanted to love them, there was something about this dish that held us back –perhaps it was the want for more crunch, or more complexity of flavours and textures... Granted, you could pair this with a plate of vegetables to get that variation, so this should not be a cause for complaint.</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-J7DVvhzqCOk/TmbZtnjNEeI/AAAAAAAAAVc/Io-HiSYnJ-k/s1600/2011-08-24+19.23.22.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-J7DVvhzqCOk/TmbZtnjNEeI/AAAAAAAAAVc/Io-HiSYnJ-k/s400/2011-08-24+19.23.22.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coconut King Prawns. <span style="font-size: xx-small;">Looked like sand, but was soft and coconutty.</span></td></tr>
</tbody></table><div class="MsoNormal"> (It seemed that shredded carrot and parsley was the standard garnish)</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ky7sGukWoPo/TmbZst-9STI/AAAAAAAAAVQ/l6FtBxnsdTU/s1600/IMAG0766-1-1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-ky7sGukWoPo/TmbZst-9STI/AAAAAAAAAVQ/l6FtBxnsdTU/s400/IMAG0766-1-1.jpg" width="261" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh whole steamed Barramundi.</td></tr>
</tbody></table><div class="MsoNormal">We wanted to try some fresh offerings, and while there were some large crabs in the tanks, we went for a steamed whole barramundi – fresh from the water to the plate. We didn’t have to wait long, as catching fish around here is like scooping fish from a tank… Actually, this is literally the case. The fish was done well, but the sauce was very sweet. The soy and ginger were the flavours we liked, but there was probably a bit much palm sugar in there. Apart from the sweetness, all other flavours were good, with shallots, ginger and coriander for good measure. </div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">Khe Sanh seafood restaurant seems to have everything you could want, and we will probably head back there to try out a number of (non-seafood) items, including the lobster and the crispy skin chicken that we’ve read some good reviews about. The menu covers a real variety of dishes – many of which you won't find elsewhere. Like jelly fish and pork hock, or wasabi duck feet with jellyfish. There's game, too – like venison and crocodile, then there's all the usual suspects – beef, chicken, poultry. A range of hot-pots (including sea cucumber, abalone, and others) round off the varied menu.</div><div class="MsoNormal">A good enjoyable meal can be had here, although our fathers would probably complain about the cost (for asian meals in Springvale).</div><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br />
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<b><i>Rating:</i></b><b style="mso-bidi-font-weight: normal;"> <u>Nom(x1)</u></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #a6a6a6;">Meh It’ll Do Nom(x3) Must go back!</span><br />
<span style="color: #a6a6a6;"> </span> </div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Done and Degusted @ Khe Sanh Seafood</i></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><div class="MsoNormal">Salt and Chilli Calamari</div><div class="MsoNormal">Hong-Kong style Calamari</div><div class="MsoNormal">Hot and Sour Soup</div><div class="MsoNormal">Coconut King Prawns</div><div class="MsoNormal">Whole steamed Barramundi with soy and ginger sauce</div><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
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<a href="http://www.urbanspoon.com/r/71/760998/restaurant/Victoria/Springvale/Khe-Sanh-Seafood-Restaurant-Springvale-South"><img alt="Khe Sanh Seafood Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/link/760998/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></div>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com2Springvale South VIC 3172, Australia-37.961255822520933 145.14215784013675-37.973061822520933 145.12580484013674 -37.949449822520933 145.15851084013676tag:blogger.com,1999:blog-3368923013066890836.post-76450913545466866522011-09-06T12:53:00.000+10:002011-09-06T12:53:10.579+10:00Attica - 5 stars, 3 hats, one great degustation<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><div class="MsoNormal"><span style="font-size: x-small;">(Degusted 27th July 2011)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TPFAZ68TxCs/TmWCUTvIzPI/AAAAAAAAAVE/nCZQJb2KFfk/s1600/2011-07-27+21.51.54.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-TPFAZ68TxCs/TmWCUTvIzPI/AAAAAAAAAVE/nCZQJb2KFfk/s200/2011-07-27+21.51.54.jpg" width="200" /></a><a href="http://1.bp.blogspot.com/-N8thIyZOIWk/TmWCPMM9MwI/AAAAAAAAAUg/bRTMT-Y7mJg/s1600/2011-07-27+20.05.48.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-N8thIyZOIWk/TmWCPMM9MwI/AAAAAAAAAUg/bRTMT-Y7mJg/s200/2011-07-27+20.05.48.jpg" width="200" /></a><a href="http://4.bp.blogspot.com/-4tFOs63Y6A4/TmWCSK0K4CI/AAAAAAAAAU4/HVA_Kx86liM/s1600/2011-07-27+21.15.55.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-4tFOs63Y6A4/TmWCSK0K4CI/AAAAAAAAAU4/HVA_Kx86liM/s200/2011-07-27+21.15.55.jpg" width="200" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Resaurant of the year for 2012 according to The Age's good food guide, and voted the 53<sup>rd</sup> best restaurant in the <b>WORLD </b>in the San Pelligrino "top 50" restaurants list, Attica has picked up an additional hat this year to bring its total hat count to three (a "hat-trick"??). <a href="http://www.attica.com.au/">Ben Shewry's Attica </a>is therefore one of Melbourne's most desirable degusting destinations - at least, that's what the critics are saying. In Victoria, only Jaques Reymonde, Vue de Monde and the Royal Mail Hotel have been assigned an equivalent number of hats by The AGFG this year (2011). The Degusters have not yet tried the Royal Mail, but have degusted at Jaques' and Vue, and a several of the double-hatted eateries. So with those 2 and 3 hat benchmarks in mind, we were off to Attica to see what all the fuss was about.</div><div class="MsoNormal"> </div><div class="MsoNormal">Attica is in inner suburban Ripponlea – and the Glen Eira roadscape has an early 1900's charm. Easy to find and park, its a nice change from the hidden gems in Melbourne's CBD. On entering, the first thing we noticed was the central bar, with most of the dining area tucked behind the bar – not obvious from a peek through the front glass. The atmosphere and the vibe was relaxed – nothing stuffy or pretentious. </div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-FVLioAAynOw/TmWCMyNjG1I/AAAAAAAAAUQ/Zx9tY7W5abo/s1600/2011-07-27+19.02.33.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-FVLioAAynOw/TmWCMyNjG1I/AAAAAAAAAUQ/Zx9tY7W5abo/s320/2011-07-27+19.02.33.jpg" width="230" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Samuel Smith's Nut Brown Ale.<br />
This one's at home in a classy glass.</span></td></tr>
</tbody></table><div class="MsoNormal">We were always going to try the full degustation menu, the question remained as to whether or not we'd wine match it. Erring on the side of 'wowser' and adhering to the 0.05 drink-drive laws, we went without the wine. The wine list looked awesome though, and next visit will be better planned – <i>sans</i> car. </div><div class="MsoNormal">Kicking off with a Samuel Smith Nut Brown Ale (Tadcaster, England) – this was really like a warm blanket on a cold night. Smoothe, full bodied, soft and round in the mouth – what a nice beer! So dark but smoothe and relatively mild flavoured, it was very respectfully sipped from a wine glass, where it really did look the part.</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">The <i>Amuse bouche</i> was Crystal Bay Prawns with a Jerusalem artichoke reduction; the prawns were translucent, almost ghost-like, and this little mouthful was light and delicate. This is not a "dish" but a "morsel" – and one must appreciate this for what it is. We noticed other diners raise their plucked eyebrows in surprise upon receipt of their (95% empty) bowl..</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-mbbesKeFAfI/TmWCMQjgUeI/AAAAAAAAAUM/G5nx-BdvNio/s1600/2011-07-27+19.18.22.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-mbbesKeFAfI/TmWCMQjgUeI/AAAAAAAAAUM/G5nx-BdvNio/s320/2011-07-27+19.18.22.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amuse Bouche - crystal bay prawns</td></tr>
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</div><div class="MsoNormal">The first actual course was an unusual and 'showy' piece of work – the Snow Crab. Hiding under the horseraddish snow was an interesting mix of barberrys, puffed rice, granita, salmon roe and crab. There was a coconutty taste too. While it was not something that we'd go back to order again, it was certainly an interesting experience, and there's no question it showed off the great techniques that the chefs posess. For the theatre of the dish and novelty of it all, full marks. For the eating, well, we could take it or leave it.</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-MB6S6Bz0YcQ/TmWCNWAbItI/AAAAAAAAAUU/54C8Ykc3EfA/s1600/2011-07-27+19.28.17.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-MB6S6Bz0YcQ/TmWCNWAbItI/AAAAAAAAAUU/54C8Ykc3EfA/s400/2011-07-27+19.28.17.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Snow Crab</td></tr>
</tbody></table><div class="MsoNormal">After this snow crab – for us – the dishes seemed to get better and better, and a developing theme became apparent...</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Next up was the dish of marron. These West Australian "freshwater crays" are like miniature cray fish with less saltiness and a sweeter flesh. There was a nice prosciutto glaze to marry everything together, and the poached leek had a magical creamyness due to the egg emulsion that was inlaid neatly into the central valley of the leek stem. Such a great touch and attention to detail.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-QBE02Bn1UYU/TmWCN09x3bI/AAAAAAAAAUY/hcQnC3QPOT4/s1600/2011-07-27+19.50.06.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-QBE02Bn1UYU/TmWCN09x3bI/AAAAAAAAAUY/hcQnC3QPOT4/s400/2011-07-27+19.50.06.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">WA marron with leek</td></tr>
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</div><div class="MsoNormal">Next up, the humble spud. To call this dish an 'ordinary potato' is like calling a pair of Monolo Blahniks a "humble pair of work shoes". It was served up and had a bit of a classy look to it – for a potato, it was beautiful. These spuds are cooked in a style that is reminiscent of pacific islanders' "traditional cooking" in earthen ovens – Polynesian Umu's or Fijian Lovo's – in this case, for 8 hours. The result is a succulent, soft texture that transcends all our previous understandings of potatoes. On a 'nest' of smoked goats cheese, dried tuna, and salt bush leaves, with some trendy ash of coffee and coconut – this potato was anything but plain. Plating was so neat and tidy, we could have stared at it for ages, but eating it was joyous.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-N8thIyZOIWk/TmWCPMM9MwI/AAAAAAAAAUg/bRTMT-Y7mJg/s1600/2011-07-27+20.05.48.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-N8thIyZOIWk/TmWCPMM9MwI/AAAAAAAAAUg/bRTMT-Y7mJg/s400/2011-07-27+20.05.48.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not-so-humble Potato. Delicious.</td></tr>
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<div class="MsoNormal">Pearl oyster meat and pork tail seems to be an odd combination, and we reckon something you'd never see together in nature. They worked remarkably well together on the plate, however. The pressed pork tail was fried to a crispy finish, but was so tender and tasty – like a really well done pork belly. The jus was full of the lovely flavour of shiitake mushrooms, giving a mild but earthy dimension.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-FpzUPlKFPRw/TmWCOgbZ2iI/AAAAAAAAAUc/sHjec6By7rY/s1600/2011-07-27+20.28.28.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-FpzUPlKFPRw/TmWCOgbZ2iI/AAAAAAAAAUc/sHjec6By7rY/s320/2011-07-27+20.28.28.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pearl Oyster meat and pressed pork tail.</td></tr>
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal">The next dish was a real "cracker" – OK, mainly because it looked a lot like a cracked egg.. With raw chestnuts, baked celeriac, pyengana and smoked egg yolk, this dish did amazing things. The chestnuts looked a bit like cross-sections of brains, all convoluted. There was crunchy, there was runny, there was a mix of it all here. The pleasure really was in the eating.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-U9ZC7szpIGY/TmWCRIrc6CI/AAAAAAAAAUw/rKA2Nt6-QqM/s1600/2011-07-27+20.50.28.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-U9ZC7szpIGY/TmWCRIrc6CI/AAAAAAAAAUw/rKA2Nt6-QqM/s400/2011-07-27+20.50.28.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoked egg yolk, chestnuts and others</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-L3SDHTgiCfI/TmWCQ219DUI/AAAAAAAAAUs/ot--yT7IwnI/s1600/2011-07-27+20.50.18.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-L3SDHTgiCfI/TmWCQ219DUI/AAAAAAAAAUs/ot--yT7IwnI/s400/2011-07-27+20.50.18.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoked egg yolk, chestnuts and others - close up</td></tr>
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</div><div class="MsoNormal">Next for something a bit more 'beefy'. Whether being grass fed actually affects the flavour or texture of the beef tongue, I cannot be sure, but this tongue, thrice cooked (brined, smoked and baked) was – in a word – sublime. I would order this dish again in a heartbeat, without a second thought. When describing other, really tender meat dishes, one often says it "melts in the mouth". On this occasion, "melting" does not capture the magic of this dish – no, we would say that this meat <b><i>dissolved</i></b> in the mouth. Okay, perhaps we're taking literary liberties – but the change of texture in the mouth was amazing – from a soft fleshy feel to almost a creamy consistency in the mouth. Added to the crispier house-made jerky, and a mulled wine sauce - this dish had all the textures you could want in a dish.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4tFOs63Y6A4/TmWCSK0K4CI/AAAAAAAAAU4/HVA_Kx86liM/s1600/2011-07-27+21.15.55.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-4tFOs63Y6A4/TmWCSK0K4CI/AAAAAAAAAU4/HVA_Kx86liM/s400/2011-07-27+21.15.55.jpg" width="400" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">We were done with the savoury dishes and onto the sweets.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">An apple dessert was presented next – a neat circle of apple pieces, candied vine leaves and 'blobs' of green jelly-like material, which was actually a vanilla flavoured distilled avocado oil. This gooey green avocado oil jelly was really quite sweet – one of The Degusters was completely enamoured by it, the other - not so much. It could be a little too sweet for some, but that really is personal preference. Again, perfectly balanced with sour through to sweet flavours, and textures from gooey to crunchy and chewy. I never thought apples could be some yummy!</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-JBMYWkhG7Hc/TmWCS7lTOFI/AAAAAAAAAVA/Q4RTpanphj4/s1600/2011-07-27+21.36.38.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-JBMYWkhG7Hc/TmWCS7lTOFI/AAAAAAAAAVA/Q4RTpanphj4/s400/2011-07-27+21.36.38.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Winter apples - candied vine leaf, avocado oil - amazing.</td></tr>
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</div><div class="MsoNormal">The second dessert dish was – at first glance – a simple dish of mandarin. Add in honeydew honey, have some mandarin that was pressed (marinated) in honeydew honey for 12 hrs, add in some freeze-drying, distillation of the mandarin juice (where 8 litres of juice is reduced down to 500mL of beautifully flavoured concentrate), and add some reduced sweet-wine sauce for good measure.Eating reveals those complexities, and wow.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TPFAZ68TxCs/TmWCUTvIzPI/AAAAAAAAAVE/nCZQJb2KFfk/s1600/2011-07-27+21.51.54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-TPFAZ68TxCs/TmWCUTvIzPI/AAAAAAAAAVE/nCZQJb2KFfk/s400/2011-07-27+21.51.54.jpg" width="400" /></a></div><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-gBwUvRt1jLw/TmWCTGrPsGI/AAAAAAAAAU8/s2ql3QE3B78/s1600/2011-07-27+21.51.43.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-gBwUvRt1jLw/TmWCTGrPsGI/AAAAAAAAAU8/s2ql3QE3B78/s400/2011-07-27+21.51.43.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mandarin, freeze-dried and fresh, with honeydew honey and distilled mandarin juice.</td></tr>
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</div><div class="MsoNormal"> </div><div class="MsoNormal">One of The Degusters had a bad run which tarnished the experience – a chipped plate and pips in the mandarin would not be deal-breakers anywhere else, and would normally be overlooked at less classy restaurants. At a triple-hatted, best in Australia and 53<sup>rd</sup> best in the world however, you would think these types of food <i>faux pas</i> could not happen. But they did. </div><div class="MsoNormal"> </div><div class="MsoNormal">This was the first time in a long time that we've had dessert that was predominantly fruit-based (that is, non-chocolate, non-icecream). So it was a nice finale to receive a "surprise" from the chef – a grown-up version of a 'creme egg'; beautiful chocolate filled with a salted caramel sauce. Served in what looked like a real nest and accompanied by some reading material to put it into context, this Pukeko's egg was a neat and fitting finale to a great degustation.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OsI7afZ3-Rw/TmWCT0V0XuI/AAAAAAAAAVI/ff2tkaVJudE/s1600/2011-07-27+22.09.38.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="http://3.bp.blogspot.com/-OsI7afZ3-Rw/TmWCT0V0XuI/AAAAAAAAAVI/ff2tkaVJudE/s400/2011-07-27+22.09.38.jpg" width="400" /></a></div><br />
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<b><i>Rating:</i></b><b style="mso-bidi-font-weight: normal;"> <u>Must go back!</u></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #a6a6a6;">Meh It’ll Do Nom(x3) <u><span style="color: black;"> Must go back!</span></u></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
<b><i>Done and Degusted @ Attica</i></b> </div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><div class="MsoNormal">Crystal Bay Prawns</div><div class="MsoNormal">Snow Crab</div><div class="MsoNormal">Marron, Leek, Egg yolk</div><div class="MsoNormal">Potato – cooked in earthen oven</div><div class="MsoNormal"></div><div class="MsoNormal">Pearl oyster meat</div>Chestnuts, baked celeriac, pyengana <br />
<div class="MsoNormal">Beef tounge, vanilla, Myrtus, Lettuce stems</div><div class="MsoNormal"></div><div class="MsoNormal">Winter apples</div><div class="MsoNormal"></div><div class="MsoNormal">Mandarin and honeydew honey</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><i><b>You might like to check out our other degustation posts:</b></i> <br />
<a href="http://justdegusting.blogspot.com/2011/09/reserve-restaurant-and-cellar-maleny.html">Reserve in Maleny, QLD,</a><br />
<a href="http://justdegusting.blogspot.com/2011/07/grossi-florentino-restaurant.html">Grossi Florentino's in Melbourne, VIC</a><br />
A dessert degustation at <a href="http://justdegusting.blogspot.com/2011/07/pierre-roelofs-cafe-rosamond-desserts.html">Cafe Rosamond</a>, VIC<br />
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</div><div class="MsoNormal"><a href="http://www.urbanspoon.com/r/71/760107/restaurant/Victoria/Elsternwick/Attica-Ripponlea"><img alt="Attica on Urbanspoon" src="http://www.urbanspoon.com/b/link/760107/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></div></div>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com0Ripponlea VIC 3185, Australia-37.8765733 144.99537680000003-37.880978799999994 144.99192080000003 -37.8721678 144.99883280000003tag:blogger.com,1999:blog-3368923013066890836.post-2102204356593894812011-09-01T15:11:00.001+10:002011-09-01T15:12:18.167+10:00Reserve restaurant and Cellar, Maleny (Sunshine Coast, QLD)<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
<div class="MsoNormal"><span style="font-size: x-small;">(Degusted 8th August, 2011)</span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TV2-3tDUNu4/Tl7lJQpe2OI/AAAAAAAAARw/MC9pKg8xfjA/s1600/2011-08-08+18.37.01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-TV2-3tDUNu4/Tl7lJQpe2OI/AAAAAAAAARw/MC9pKg8xfjA/s320/2011-08-08+18.37.01.jpg" width="320" /></a></div><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-jQloF34TMX0/Tl7lJW-ZaEI/AAAAAAAAARs/_jbu4mnD_sE/s1600/IMG_1022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-jQloF34TMX0/Tl7lJW-ZaEI/AAAAAAAAARs/_jbu4mnD_sE/s320/IMG_1022.jpg" width="320" /></a></div><br />
<div style="text-align: right;"><a href="http://3.bp.blogspot.com/-93suyDdRB2E/Tl7lLKCMIeI/AAAAAAAAASE/Wz6wUPkeopM/s1600/IMG_0991.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-93suyDdRB2E/Tl7lLKCMIeI/AAAAAAAAASE/Wz6wUPkeopM/s320/IMG_0991.jpg" width="320" /></a></div>This restaurant stands proud in a two-storey older-style building, perched on the side of the Sunshine Coast Hinterland's hills in the town of Maleny. Literally 10 minutes up the road from the famous “Australia Zoo”, it's a pleasant 30 minute drive from the Mooloolaba / Maroochydore area – which puts it in easy reach of the seaside resort towns, and it's even a realistic possibility for those coming up from Brisbane for a day-trip (we've heard from locals however, that the return drive back to Brisbane on a Sunday afternoon can be a traffic nightmare).</div><div class="MsoNormal"></div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-luIW9bwvZlQ/Tl7lLnXiJnI/AAAAAAAAASM/_jH69Hudb2M/s1600/IMG_0996.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-luIW9bwvZlQ/Tl7lLnXiJnI/AAAAAAAAASM/_jH69Hudb2M/s320/IMG_0996.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">View through the bar into the kitchen beyond.</td></tr>
</tbody></table>We were welcomed into the character-filled dining room which boasted exposed beams, a slowly rolling coonara fireplace, and remarkably few other diners (it was a Monday night). Taking a seat near the fire was a good idea – it was probably 5 to 10 degrees cooler up in the hills than it was down on the coast and we were dressed like Southerners (as though it was the middle of summer).</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">We opted for the 5-course wine-matched degustation – we think it was a good choice, as we watched other diners ordering the same (or similar) meals <i>a la carte </i>as those which we were served; clearly the degustation was drawing from actual dishes you can order as stand-alone items.</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-9ofki21auuQ/Tl7lL_xSv2I/AAAAAAAAASQ/NbhhzVJhkq0/s1600/IMG_1000.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-9ofki21auuQ/Tl7lL_xSv2I/AAAAAAAAASQ/NbhhzVJhkq0/s400/IMG_1000.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Pumpkin velouette, pate and orange marmalade<br />
(low light photo with phone camera)</span></td></tr>
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</div><div class="MsoNormal">First up was a pumpkin velouette* (soup), with a house-made chicken liver pate with orange marmalade on crispbread (* <i>velouette </i>translated = velvety sauce, which we've mentioned previously in a post regarding <a href="http://justdegusting.blogspot.com/2011/07/hoo-hah-kitchen-at-kooroora-hotel-mt.html">Poutine ingredients</a>). The pumpkin "soup" was indeed velvety and creamy, had a good flavour but was nothing ground-breaking, same goes for the pate and marmalade – nice flavours and rustic. It was setting the scene for a degustation that was looking to be a <i style="mso-bidi-font-style: normal;">good wholesome feed</i>, and not overly exciting or inventive. Indeed, there were none of the popular "foams", “smears”, "soils" or "ash" in any of the dishes to come – This was a good thing and in keeping with the feel of the restaurant.. <span style="font-size: x-small;"><i>W</i></span><span style="font-size: x-small;"><i>hile we find the</i><i>se plate dressings interesting and have enjoyed them in previous degustations in</i><i> some of Melbourne</i><i>’s finer (3-hatted) restaurants, they aren't really necessary</i><i> - and </i><i>would have been completely out of place in a rustic setting such as this.</i></span><i></i></div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-HK7bsnpfaew/Tl7lKIDGaiI/AAAAAAAAAR0/7OFR1DNU1jk/s1600/2011-08-08+19.18.51.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-HK7bsnpfaew/Tl7lKIDGaiI/AAAAAAAAAR0/7OFR1DNU1jk/s400/2011-08-08+19.18.51.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seared Scallops with pancetta.</td></tr>
</tbody></table></div><div class="MsoNormal">Next up were some seared Hervey Bay scallops wrapped in pancetta with a pile of salmon 'pearls' on top – each sitting on pillows of sweet-pea mash and a champagne & butter sauce. This was looking more like it! The scallops were cooked well, the pancetta was not too tough (it sometimes can be a bit chewy/crunchy) – together they worked well and the salty little "pops" of the salmon roe gave another layer of texture and taste to each mouthful.</div><div class="MsoNormal">The degustation plate gets three of these delicious morsels – the dish ordered <i>a la carte</i> had 5 on the plate.</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">Our next “matched wine” gave a hint of what might be next - the wine was a Shadowfax Chardonnay, which after sipping a bit we thought would go well with cheeses... Perhaps a cheesy tart, or a souffle might be next, we mused...<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-eSbMF0VBurA/Tl7lKDqcB8I/AAAAAAAAAR4/7oU78K_TKWQ/s1600/2011-08-08+19.37.11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-eSbMF0VBurA/Tl7lKDqcB8I/AAAAAAAAAR4/7oU78K_TKWQ/s400/2011-08-08+19.37.11.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Twice-baked Moreton Bay Bug souffle.</td></tr>
</tbody></table><br />
We weren’t far off. It turned out to be a twice-baked Moreton Bay Bug souffle with Gruyere cheese (YUM!!) served with vinegar-soaked spinach knot and salmon roe. The souffle was simply beautiful – the cooked cheesy flavour on top reminding us of the good gooey cheese that comes out of a toasted cheese sandwich and goes crispy brown on the side.. As if we were kids again, we lopped of the light fluffy tops, to reveal the juicy bug filling in the bottom. Add a squeeze of lime and you're talking our language. <b>Order this one again</b>.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The theme of the plating of this dish (cylinders and circles) was a common element through all the remaining dishes.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-GQlxo8vH4ao/Tl7lMt4fZwI/AAAAAAAAASc/YCGapxtOzCU/s1600/IMG_1008.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-GQlxo8vH4ao/Tl7lMt4fZwI/AAAAAAAAASc/YCGapxtOzCU/s200/IMG_1008.jpg" width="149" /></a></div>A palate-cleansing house-made sorbet served next was delicious, and had us guessing what the ingredients actually were – we could pick up the watermelon flavour immediately, but it also had notes of dried fruit (think the caramely flavour from dates or saltanas). As it turns out, it was Watermelon and coconut – presumably young coconut, as it was very sweet.</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"></div><div class="MsoNormal">The "main" meal was next – a slow-braised (12 hours!) piece of lamb shoulder, served on roast pumpkin pieces, and crowned with sauteed onions and a crust of macadamia, mustard and herbs. <i>My mouth is watering thinking about it</i>. The crust and the onions were delightful, and the lamb... Oh the lamb! It simply fell apart and melted in the mouth – devine. The jus was very thick, shiny, and with a rich velvety butteryness – so full of flavour – obviously a lot of time (and butter and calories) had gone into creating it – those many hours of reduction were worth it. </div><div class="MsoNormal">A great match was the McLaren Vale Shiraz. Smmmoooooothe.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-1jrSvbtzVgI/Tl7lNLETKHI/AAAAAAAAASg/Md7VGdd-xcY/s1600/IMG_1009.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-1jrSvbtzVgI/Tl7lNLETKHI/AAAAAAAAASg/Md7VGdd-xcY/s400/IMG_1009.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slow-braised Lamb Shoulder, sauteed onions, macadamia and mustard crust. <br />
<i>(Hooray for flash photography!</i>)</td></tr>
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</div><div class="MsoNormal">So, with that awe-inspiring lamb dish well and truly gone, last up was dessert – and we should note that at this point we were actually feeling quite satisfied – this was not a 'fancy tiny morsel' degustation – it was more of a set menu that gives a sample of all the chef's best offerings.</div><div class="MsoNormal">When the vanilla bean pannacotta and cinnamon beignets (choux pastry doughnuts) with caramel sauce came out, you could not wipe the smiles off our faces - kids in candy store… you get the idea.The pastry was so light and fluffy, yet had a slight chewiness to it; mixed with the caramel sauce that had a hint of saltiness, this was a light and delicious component to degust. The pannacotta had a tremendous hit of sweetness and vanilla flavour (vanilla is <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">not</i></b> plain!!). We wished there was more of the caramel sauce on the plate – but delightful the way it was.</div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-HnmJmBstGQ4/Tl7lNECW-8I/AAAAAAAAASk/YE3to0ogP10/s1600/IMG_1012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="http://4.bp.blogspot.com/-HnmJmBstGQ4/Tl7lNECW-8I/AAAAAAAAASk/YE3to0ogP10/s400/IMG_1012.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vanilla bean pannacotta and Cinnamon beignets with caramel sauce. Ooooohhhhhh yummm.</td></tr>
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</div><div class="MsoNormal">It was a good sized degustation, and we left feeling comfortably full. For us, the sign of a good degustation is one that serves up dishes that give you enough of a taste of the dish to tease you into wanting more. Apart from the first course, all these dishes did just that: a few more scallops would have been devine, souffle was so more-ish; we loved the macadamia/mustard crust on the melt-in the mouth lamb; then the perfectly sized dessert still had us scraping the plates clean wanting more. As full as we felt after all this, we just didn't want the meal to end. That’s gotta tell you something.<br />
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<div class="MsoNormal"><b>A highly recommended from us – it would certainly be worth the drive up into the Maleny area hills,</b> which if done during the day, would offer magnificent views over the Sunshine Coast. Given that it's not far from the Australia Zoo, we can imagine there would be lots of people visiting nearby. For our money, we’d go back and end the day with a lovely meal at Reserve in Maleny.</div><br />
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<b><i>Rating:</i></b><b style="mso-bidi-font-weight: normal;"> <u>Must go back!</u></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #a6a6a6;">Meh It’ll Do Nom(x3) <u style="color: black;"><b>Must go back!</b></u></span><br />
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</b></u></span><br />
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</b></u></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Done and Degusted @ Reserve Restaurant & Cellar, Maleny</i></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">-Pumpkin Velouette with Pate & Marmalade<br />
-Seared Hervey Bay Scallops wrapped in Pancetta<br />
-Twice Baked Moreton Bay Bug and White Truffle Oil Soufflé<br />
-Watermelon & Coconut sorbet<br />
-Slow Braised Shoulder of Lamb, onion relish and mustard crust<br />
-Vanilla pannacotta with cinnamon beignets and caramel sauce<br />
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In the Sunshine Coast area? You might like to grab some coffee and breakfast at <a href="http://justdegusting.blogspot.com/2011/08/chopping-block-cafe-buderim-sunshine.html">the Chopping Block</a> cafe in Buderim.<br />
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<a href="http://www.urbanspoon.com/r/337/1360959/restaurant/Queensland/Reserve-Restaurant-Cellar-Maleny"><img alt="Reserve Restaurant Cellar on Urbanspoon" src="http://www.urbanspoon.com/b/link/1360959/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><br />
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.</div>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com2Maleny QLD 4552, Australia-26.7581366 152.85207449999996-26.7872406 152.81403599999996 -26.7290326 152.89011299999996tag:blogger.com,1999:blog-3368923013066890836.post-87972101405509983072011-08-23T15:00:00.004+10:002011-08-23T15:54:13.971+10:00Chopping Block Cafe, Buderim - Sunshine Coast, QLD<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><b><i></i></b><br />
<span style="font-size: x-small;">(Degusted 8th August, 2011)</span><br />
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<div class="MsoNormal">One thing we've noticed about the seaside towns in the Sunshine Coast – especially Mooloolaba and Maroochydore – is that there is a real shortage of cafés. Maybe it's because we're spoilt from the huge variety available in Melbourne, or maybe it's just the areas that we're visiting, but things in the caffeine dealing business seem really quiet around the Sunny Coast. Of note was that in Mooloolaba on a Sunday night, there was only a Gloria Jeans open (and there was about 30 people crowding around to get their coffee fix) – surprising that there's so few good, independent options in such a tourist-focused place.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">As we drove out of the little town of Buderim after dinner at <a href="http://justdegusting.blogspot.com/2011/08/buderim-tavern-sunshine-coast-qld.html">the Tavern the night before</a>, we discussed how we thought we'd like to come back to this cute little town and check it out by day.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The main street of Buderim gives a really friendly, small-town community feel. We found The Chopping Block Café by chance – it looked open and inviting, and – famished after our early morning beach-side run of foolish insanity – we stopped here for brunch.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i><b>Vegetarian</b></i></div><div class="MsoNormal">We degusted the Artichoke, pumpkin, basil and feta fritata and an asian-style chickpea salad. The fritata was unashamedly a pre-baked window-displayed item, which we were fully aware of. Originally we were just going to get the fritata part on it's own, but the waitress suggested getting it served up with salad. The salad had a lovely sesame dressing, snow peas, pak choy, julienned carrots and cashews – so there were a lot of different textures and good flavours going on. The fritata was good enough on its own, but made into a good meal with the salad.</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-4Mg_MeqL4Ho/TlMi5N8oovI/AAAAAAAAARY/dFzWkaOi03Y/s1600/IMAG0681-1-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="http://1.bp.blogspot.com/-4Mg_MeqL4Ho/TlMi5N8oovI/AAAAAAAAARY/dFzWkaOi03Y/s400/IMAG0681-1-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Artichoke, pumpkin, basil and feta fritata, with asian-style salad</td></tr>
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<div class="MsoNormal"><i><b>Eggs and trimmings</b></i></div><div class="MsoNormal">We also tried the green eggs (scrambled eggs with pesto), which comes with spinach leaves, grilled tomato and sourdough. We supplemented this with some sides – chorizo, and smoked salmon. The Chorizo was good – nice and spicy, and the amount was quite generous – and would have been enough for two to share. </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-5zrtht4SLm0/TlMi4BhMPsI/AAAAAAAAARM/RJ5z7CpPa8I/s1600/2011-08-08+12.22.21.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-5zrtht4SLm0/TlMi4BhMPsI/AAAAAAAAARM/RJ5z7CpPa8I/s400/2011-08-08+12.22.21.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green Eggs and no ham.. The yummy spicy Chorizo and <br />
smoked salmon made this really quite filling.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TJhJSOZce2A/TlMi4JzsoDI/AAAAAAAAARI/FNzuqIJVGwA/s1600/IMAG0677-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://2.bp.blogspot.com/-TJhJSOZce2A/TlMi4JzsoDI/AAAAAAAAARI/FNzuqIJVGwA/s1600/IMAG0677-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://2.bp.blogspot.com/-TJhJSOZce2A/TlMi4JzsoDI/AAAAAAAAARI/FNzuqIJVGwA/s400/IMAG0677-1.jpg" width="400" /></a></div><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-T4moaBI0EGk/TlMi49p9MEI/AAAAAAAAARQ/IGz9Aswo428/s1600/IMAG0680-1-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://3.bp.blogspot.com/-T4moaBI0EGk/TlMi49p9MEI/AAAAAAAAARQ/IGz9Aswo428/s400/IMAG0680-1-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Interior shots. A pretty cruisy place, <br />
-tables and chairs on the footpath complete the look.</td></tr>
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</div><div class="MsoNormal"><i><b>Drinks</b></i></div><div class="MsoNormal">We had the straight-up orange, and a mixture of orange, pineapple and ginger juices.<b> All juices were freshly squeezed and were of generous proportions.</b> <b>The espresso could easily have come from one of the better cafés in Melbourne: </b>commendable, given the lack of coffee shops around this area - we had expected the quality might be a bit "hit and miss", but it wasn't to be... If I had to be picky in 'Master Chef' style, I'd say it was a fraction watery and there were some residual grinds in my cup, but neither of these would be a deal-breaker - It was good coffee!!</div><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-LtmOZ-Sfs3A/TlMi40iMB_I/AAAAAAAAARU/58V8JiwfZnw/s1600/2011-08-08+12.10.50.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-LtmOZ-Sfs3A/TlMi40iMB_I/AAAAAAAAARU/58V8JiwfZnw/s400/2011-08-08+12.10.50.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An espresso of which this place should be proud.</td></tr>
</tbody></table>Overall, we think this is a good enough place to eat - and on our visit the coffee was great. That said, we don't normally judge on price or value - but on this occasion we must note that we've read reviews on this place and surrounding places in which those reviewers thought the Chopping block was a bit too pricey. For us it was not a bargain, but nothing more than we expected.<br />
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<b><i>Rating:</i></b><b style="mso-bidi-font-weight: normal;"> <u>Nom(x1)</u></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #a6a6a6;">Meh It’ll Do Nom(x3) Must go back!</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
<b><i>Done and Degusted @ The Chopping Block Cafe, Buderim</i></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
<div class="MsoNormal">-Green Eggs, with sides of Chorizo and smoked Salmon</div><div class="MsoNormal">-Artichoke & pumpkin fritata</div><div class="MsoNormal">-Asian style chickpea salad</div><div class="MsoNormal">-Orange juice (freshly squeezed)</div><div class="MsoNormal">-Orange, Pineapple and Ginger juice (freshly squeezed)</div><div class="MsoNormal">-Espresso<br />
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<div class="addressrow"><span style="font-size: x-small;"><b>Address:</b> 70 Burnett Street,<br />
Buderim QLD</span> </div><span style="font-size: x-small;"> </span><br />
<div class="row"><span style="font-size: x-small;"><b>Cuisine:</b> Modern Australian <b>Seats:</b> 60 </span></div><div class="row"><span style="font-size: x-small;"><b>Price:</b> Main $8.50 to $18.50, </span></div><span style="font-size: x-small;"> </span><br />
<div class="row"><span style="font-size: x-small;"><b>Phone:</b> (07) 5476 6411 <b>Fax:</b> (07) 5450 1451 </span></div><div class="row"><br />
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</div><div class="row" style="text-align: center;">In the area for dinner? There are steaks available with some amazing views, at the Buderim Tavern - <a href="http://justdegusting.blogspot.com/2011/08/buderim-tavern-sunshine-coast-qld.html">Check it out here</a></div><br />
</div></div>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com0Buderim QLD, Australia-26.6847592 153.0537382-26.7121517 153.0126077 -26.657366699999997 153.0948687tag:blogger.com,1999:blog-3368923013066890836.post-48461942233499858302011-08-23T14:20:00.002+10:002011-08-23T15:18:18.667+10:00Buderim Tavern - Sunshine Coast, QLD<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">(Degusted 7th Aug, 2011)</span><br />
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<div class="MsoNormal">Up in the hills, just a 10 or so minute drive inland from Maroochydore, you can reach this lovely little town of Buderim. By day you can get some pretty good views over the southern end of sunshine coast, and cooling breezes make it a pleasant place to be. To capture those views, the Buderim Tavern is perfectly poised (for Victorians, think of The Wheeler’s Hill Hotel). The tavern is predominantly what we'd call a steakhouse or grill. There is no table service as such – orders for drinks and food being made at the bar or the kitchen servery. There is an open plan dining area with windows all along to capture the views– although being night time, we only had the twinkling lights of the urban sprawl below. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal">(We came back to Buderim <a href="http://justdegusting.blogspot.com/2011/08/chopping-block-cafe-buderim-sunshine.html">the following day for brunch </a>and took some photos from nearby to the Tavern to see what this view was like during the day. Not bad at all!)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For starters, we went for the Szechuan calamari, which was not really peppery at all – there was a little bit of spice in the crumb on the thin strips of calamari, but nothing like what we expected of a "Szechuan" flavour. Good finger-food nonetheless, but not up to the flavours we expected.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-MZ51KGM_oYk/TlMhj9ENAYI/AAAAAAAAAQ0/u1kVzxBYfuM/s1600/IMAG0671-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="http://4.bp.blogspot.com/-MZ51KGM_oYk/TlMhj9ENAYI/AAAAAAAAAQ0/u1kVzxBYfuM/s400/IMAG0671-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Szechuan Calamari</span></td></tr>
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</div><div class="MsoNormal">There were a number of steaks available – rib eyes, rumps, wagyu – ranging from 180 to 600 grams. Several choices of sauce – mushroom, peppercorn, dianne – but we went with the red wine jus, wanting to let the steak shine..</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Ordering the wagyu medium-rare, we expected it super-tender and a little red – unfortunately, in our opinion, the meat was taken to a little past medium, which was a shame for such a good piece of meat.. I think most people going to a place like this would be happy with the cooking, but for us it was a bit of a waste of such a good steak -let down by the over-cooking. The chips that came with the steak looked great, and were good enough, but we've had better (could have been crispier on the outside). The salad that comes with all steaks is a small ceasar salad, which had really nice bacon pieces (mmmm bacon). At our table was our young nephew (a salad-dodger extraordinaire) who demolished his ceasar salad on this occasion – enough said.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-NocCV6Ee9tg/TlMhju3zSmI/AAAAAAAAAQw/V70BnSpLvwk/s1600/IMAG0674-1-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="303" src="http://4.bp.blogspot.com/-NocCV6Ee9tg/TlMhju3zSmI/AAAAAAAAAQw/V70BnSpLvwk/s400/IMAG0674-1-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Wagyu - sides of ceasar salad, chips and optional mushrooms. <br />
Red Wine Jus (as with other sauces) served on the side.</span></td></tr>
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</div><div class="MsoNormal">The other main we degusted was a spiced lamb rump with sweet potato, roast tomato and broccolini. Again, the lamb was a little over-done, though still pink in the centre. In this dish, there was plenty of meat served up, almost too much for one person. Some might say that’s a good thing! It was an okay dish – nothing incredibly fancy, but certainly good enough to be on the menu in this style of restaurant.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-x3uYCiBQpMw/TlMhkb8JGMI/AAAAAAAAAQ4/xbXu7hHctNw/s1600/IMAG0676-1-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-x3uYCiBQpMw/TlMhkb8JGMI/AAAAAAAAAQ4/xbXu7hHctNw/s400/IMAG0676-1-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Spiced lamb rump w/sweet potato, tomato and broccolini.</span></td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i><b>For the price and the style of restaurant, the food was good enough and will probably keep the carnivores happy, as long as they’re not too fussy about the cooking. If you like it “well done” you’d be in heaven here...</b></i></div><br />
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<b><i>Rating:</i></b><b style="mso-bidi-font-weight: normal;"> <u>It'll Do</u></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #a6a6a6;">Meh It’ll Do Nom(x3) Must go back!</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Done and Degusted @ Buderim Tavern</i></b><br />
<div class="MsoNormal">Szechuan calamari</div><div class="MsoNormal">Wagyu rump with red wine jus, chips and ceasar salad.</div><div class="MsoNormal">Spiced lamb rump, sweet potatoe, broccolini and tomato</div><br />
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<a href="http://www.urbanspoon.com/r/337/1566340/restaurant/Queensland/Maroochydore/Buderim-Tavern-Buderim"><img alt="Buderim Tavern on Urbanspoon" src="http://www.urbanspoon.com/b/link/1566340/biglink.gif" style="border: none; height: 146px; width: 200px;" /> </a><br />
<i><span style="font-size: x-small;"><b>(note that the address says Maroochydore, it's definitely in Buderim!)</b></span></i><br />
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<div style="text-align: center;">In the area? You might like to grab some coffee and breakfast at <a href="http://justdegusting.blogspot.com/2011/08/chopping-block-cafe-buderim-sunshine.html">the Chopping Block</a>.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">. </div></div>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com0Buderim QLD, Australia-26.6847592 153.0537382-26.7121517 153.0126077 -26.657366699999997 153.0948687tag:blogger.com,1999:blog-3368923013066890836.post-14709594795218622732011-08-10T16:28:00.002+10:002011-09-09T14:53:59.973+10:00Photo ban in Melbourne restaurants?<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjagvbfnfMD3Dd5oyWWZ3k9xaJJVCOnaKcVTs-vRKk3pZ0uydEwhiscu92-L7HVNMmR74XgnPFQqZL8u7t7jeMVcz4dDuu39-xmQ4k35iwi92_O8viW9FBMG3rsweG6aArNxd0A91PDCwI/s1600/Cameras_Picture.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjagvbfnfMD3Dd5oyWWZ3k9xaJJVCOnaKcVTs-vRKk3pZ0uydEwhiscu92-L7HVNMmR74XgnPFQqZL8u7t7jeMVcz4dDuu39-xmQ4k35iwi92_O8viW9FBMG3rsweG6aArNxd0A91PDCwI/s320/Cameras_Picture.jpg" width="320" /></a></div>So it appears from popular media that some Melbourne restaurants - including the likes of Grossi Florentino's - are hesitant about patrons taking photos of their food. We guess that if they were to allow picture taking, then every dish they send over the pass would have to be perfect.... <br />
Think that through... Yeah, exactly my point... So then, what do the good restaurants have to fear?<br />
We can understand that patrons need to be considerate of others, and flash-photography or staging plates and making a fuss over picture taking is not nice for anyone nearby trying to have a quiet romantic meal. That said, mobile phones on silent being used to take a quick snap of a plate are no more intrusive for others at nearby tables than the "fb check-in" process, or a quick call to a mate, or heaven forbid the singing of "happy birthday" to someone...<br />
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Photography in a clothes store? That's a whole different story, and depends on the intention of the photo. Being cynical, shops probably don't want you sending photos of you trying on clothes to your friends, in case your friends might actually tell you the truth about how large your posterior looks in that dress (and perhaps you won't buy it).<br />
In terms of protection of intellectual property, it is understandable that many clothes shops don't want you to copy their designs - which for a good tailor is quite easy to do from a photograph (visit Hoi An in Vietnam and pop into any of the many tailors to see this process in action). The shops say this, and then put out full-colour glossy photos of their best designs in fashion magazines.. Hypocrisy much? Accepting this line of argument that you might 'copy' the item, the big issue then becomes: if you buy the clothes, are you obliged to NEVER have your photo taken in those clothes, and never allow a tailor to see those clothes, in case they make a copy? We would argue "No", because your purchase of the item entitles you to its fair use.<br />
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And so we come back to the food. Purchase of the meal should entitle you to enjoy it in any way you see fit. Eating it, smelling it, looking at it, smearing it all over your hairy uncle's back, should you so desire. How long you look at it, how slowly you chew it, whether you expose it to film or a CCD, should not matter. To copy a dish would require the recipe - a list of all the ingredients, which can only be determined by taste and smell (admittedly it helps to be able to see the dish for the dead give-away items on the plate, too). A photo tells a thousand words, true, but to be able to copy a good dish you really need to taste and smell it. I'll spell out that glaringly obvious next ridiculous step of logic to avoid copying dishes: perhaps then nobody should be allowed to <b><i>taste</i></b> any of the dishes in a restaurant, because this is the one way that the ingredients might be copied.... Come on, guys. <br />
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JustDegusting will continue to snap away, and be sure that if any restaurant objects, we will - in no uncertain terms - make it known through our blog and review web sites that the pic ban is in place at that eatery, perhaps because food quality is not consistently up to par.<br />
Could we be forced into a first ever walk-out?!! Now THAT would be an interesting story!</div>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com1tag:blogger.com,1999:blog-3368923013066890836.post-2218719777221133722011-08-04T16:21:00.001+10:002011-09-09T14:20:32.490+10:00The Future of grocery shopping?<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgURmLPeEYmV88Je3rvWrmyBNLeZ5QKsS1Jp3qxltSWM1s6f7JFZlV_62orNVlBoaWDpj5OAFKspt3RExyXlyC-BdpVOkLmL5up-RPTECtOedgl-Mldk5yF4j_mWkGRtHvayfHxajmwKvk/s1600/Future_Sign.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgURmLPeEYmV88Je3rvWrmyBNLeZ5QKsS1Jp3qxltSWM1s6f7JFZlV_62orNVlBoaWDpj5OAFKspt3RExyXlyC-BdpVOkLmL5up-RPTECtOedgl-Mldk5yF4j_mWkGRtHvayfHxajmwKvk/s200/Future_Sign.jpg" width="200" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><i>OK, so this is obviously not a restaurant review, <br />
so this post may be a bit out of trend from the rest of <a href="http://justdegusting.blogspot.com/">this blog</a></i></span></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>- we hope you dont mind the diversion...</i></span></div><div style="text-align: center;"></div><span style="font-family: Arial;"><span style="font-family: Arial;">Almost everyone buys groceries (except those who still live with their parents), and many of us get annoyed with waiting for a plane, train or bus.. So why not shop while you wait in a "virtual" Woolies or Coles- kind of on-line, but offline, on your smartphone...<br />
I guess that while the prices could be "down, down", the target market - the tech savvy in the community- are mostly Gen Y'ers who may actually prefer to txt their mum to remind her 2 grb a 6pk of rdBll cans, thx.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Anyhow, c</span><span style="font-family: Arial,Helvetica,sans-serif;">heck out this video (and keep your eyes peeled for what looks like a sad-face created with fish at around the 1 minute mark)..</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://youtu.be/nJVoYsBym88?t=30s">http://youtu.be/nJVoYsBym88?t=30s</a> </span><br />
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<span style="font-family: Arial;"><span style="font-family: Arial;">Would it work? Would you use this if it came to a train station near you? Leave a comment below or tweet @justdegusting It would be tempting for us - but would prefer if they had immediate delivery of <a href="http://justdegusting.blogspot.com/2011/06/monteiths-black-beer.html">refreshments</a>!!</span></span><br />
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<span style="font-family: Arial;"><span style="font-family: Arial;">.</span></span>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com1Melbourne VIC, Australia-37.8131869 144.96297960000004-38.213623899999995 144.27785560000004 -37.4127499 145.64810360000004tag:blogger.com,1999:blog-3368923013066890836.post-71370517483549963472011-08-03T16:18:00.001+10:002011-08-03T16:22:06.771+10:00The Boathouse on the Maribyrnong<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
<div class="MsoNormal"><span style="font-size: x-small;">(Degusted 16<sup>th</sup> July, 2011)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We've degusted out in the West a little more than usual lately, and we were impressed with some of the offerings out this way. The food at the Boathouse in Moonee Ponds is one such example. Only a few kilometers out of the CBD, this is another of Gary Mehigan's restaurants – a sister to <a href="http://justdegusting.blogspot.com/2011/08/fenix-restaurant-functioning-great.html">Fenix</a> in Richmond. Apart from the pop-cultural link to the owner, The Boathouse has a lot of things going for it – prime placement on the banks of the Maribyrnong river which affords it some pleasant views – and a welcoming, open-plan space inside supplemented by a nice outdoor deck space, which one could imagine would be delightful in summer.</div><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-jXsdlB0oJ2c/TjjXUXsweeI/AAAAAAAAAP8/YlezRCVe8ns/s1600/2011-07-16+13.23.16.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-jXsdlB0oJ2c/TjjXUXsweeI/AAAAAAAAAP8/YlezRCVe8ns/s400/2011-07-16+13.23.16.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish Pie. Served on a thick, chunky wooden board. <br />
This was 'food presentation 101'</td></tr>
</tbody></table><div class="MsoNormal">The lunch menu has a predominance of pizza options – and these are some serious contenders. The pizzas are the thin-crust, sparse topping type – the authentic kind of pizzas one would expect in Italy.. There are a number of other cafe-style meals to choose from, and you can be pretty sure that with Gary calling the shots, these are not going to be your ordinary “run of the mill” bar snacks.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i><b>Service... or lack of.</b></i></div><div class="MsoNormal">The service to our table was pretty slack – we were offered water and glasses to start with, but that aquatic refreshment was never topped up, despite draining the reservoir after one round... In addition to this, we had to flag down the waiter every time we wanted anything – there was never any pro-active offers of assistance from them. Disappointing to say the least - and the place was not even full.</div><div class="MsoNormal"><br />
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</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-qsHPoOR3d0E/TjjXXBbiumI/AAAAAAAAAQE/wKuAgyWEmBU/s1600/IMAG0588-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-qsHPoOR3d0E/TjjXXBbiumI/AAAAAAAAAQE/wKuAgyWEmBU/s320/IMAG0588-1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggplant chips are a must-try.</td></tr>
</tbody></table><div class="MsoNormal"><b><i>Food.</i>.. </b><i>Excuse me while I stuff my face...</i><b></b><br />
<b></b></div><div class="MsoNormal">We started off with the famed Eggplant chips- (they looked more like croquettes)- and they were a great balance of crispy fried exterior and that slightly gooey cooked eggplant texture inside. Yum.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">When the mains came out, the first impression was that the presentation of the food was terrific. The fish pie looked beautiful and tasted every bit as good as it looked, and most importantly, not too “fishy”. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The burger and chips – ordered by a friend – was a stand-out for presentation; oozing an old-world rustic charm. The pizzas looked good – yet they were oozing as well (perhaps a little bit <b><i>too</i></b> liberal with the olive oil?). We had the pizza with lamb, mint and and mushy peas – and were more than pleased with it. The pictures speak for themselves, but suffice it to say that the promise of thin, traditional-style pizzas was upheld with aplomb.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-xNtDA4gojpU/TjjXT4lZXtI/AAAAAAAAAP4/3JZd-r1nu2g/s1600/2011-07-16+13.22.29.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-xNtDA4gojpU/TjjXT4lZXtI/AAAAAAAAAP4/3JZd-r1nu2g/s400/2011-07-16+13.22.29.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How is this for presentation - Burger and chips<br />
- food envy much?</td></tr>
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</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ZYYTjfxMIMs/TjjXTQSQhLI/AAAAAAAAAPw/TlVE9kAYipo/s1600/2011-07-16+13.21.54.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-ZYYTjfxMIMs/TjjXTQSQhLI/AAAAAAAAAPw/TlVE9kAYipo/s400/2011-07-16+13.21.54.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lamb, Pea and Mint pizza. A little oily perhaps, <br />
but otherwise an unexpected triumph.</td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><i>Drinks.. stay true to the bean</i></b></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-RHkNgBX97nQ/TjjXS0fxrJI/AAAAAAAAAPo/NpUZpDieKBA/s1600/2011-07-16+13.10.05.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-RHkNgBX97nQ/TjjXS0fxrJI/AAAAAAAAAPo/NpUZpDieKBA/s320/2011-07-16+13.10.05.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot chocolate looked good, but tasted, ummm..... <br />
a bit like muddy water drawn from the Maribyrnong.</td></tr>
</tbody></table><div class="MsoNormal">The Soy hot chocolate was – in a word - a failure. Served in a low-slung “cappucino cup” it looked the part, but really didn't come through with the goods in terms of flavour.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The espresso was, on the other hand, an absolute delight. This shorty was obviously made with good coffee, by a barista who knew what they were doing – the right grind, the right temperature water - it was all over “just right”. Stick to coffees here we reckon.</div><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Bfm0L3Wo3y4/TjjXSrfv4tI/AAAAAAAAAPk/cUWV5DvhwME/s1600/2011-07-16+13.10.26.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-Bfm0L3Wo3y4/TjjXSrfv4tI/AAAAAAAAAPk/cUWV5DvhwME/s400/2011-07-16+13.10.26.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An excellent little shorty. Not good, GREAT.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-UrnRZf0FLtk/TjjXTA0Ha2I/AAAAAAAAAPs/-OSdndaS_x0/s1600/2011-07-16+13.16.44.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-UrnRZf0FLtk/TjjXTA0Ha2I/AAAAAAAAAPs/-OSdndaS_x0/s320/2011-07-16+13.16.44.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Views of the river from the dining area.</td></tr>
</tbody></table><div class="MsoNormal">One can imagine that The Boathouse would make a great function venue – especially during summer – when you can take advantage of the outdoor decking to soak up the rays and the views..</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">There's plenty of parking around the football oval – just bear in mind that the area can be crowded by footy families if there is a game on... then again, why not park your car around the nearby Aberfeldie or Fairbain parks and stroll to The Boathouse along the banks of the river. Very pleasant.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i><b>To sum up:</b></i></div><div class="MsoNormal">The food was great, as was the coffee. Our hot chocolate was average, and the service was a bit slow (especially considering the dining room was only about 60% full). Location and setting is as good or better than you can expect for a quiet cafe/ restaurant. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Child-friendly</b>, but no "play area" inside, but a really good playground right outside though - with slides, shade sails etc ! </div><div class="MsoNormal"><br />
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Out this side of town? you might also like <a href="http://justdegusting.blogspot.com/2011/08/nosh-newport-neat-little-cafe-that-is.html">Nosh @ Newport</a><br />
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<div style="text-align: right;"></div><b><i>Rating:</i></b><b style="mso-bidi-font-weight: normal;"> <u>Nom (x1)</u></b><span style="color: #a6a6a6;"> </span><br />
<span style="color: #a6a6a6;">out of the ranking:</span><br />
<span style="color: #a6a6a6;">Meh It’ll Do Nom(x3) Must go back!</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
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<b><i>Done and Degusted </i>@ The Boathouse (in Moonee Ponds)<i><br />
</i></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><div class="MsoNormal">Eggplant chips</div><div class="MsoNormal">Lamb, mushy pea and mint leaf Pizza</div><div class="MsoNormal">Fish pie</div><div class="MsoNormal">Espresso</div><div class="MsoNormal">Soy hot chocolate</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"></div><div class="MsoNormal"><div class="MsoNormal"><span style="font-size: x-small;"><i><b>The Boathouse</b></i></span><br />
<span style="font-size: x-small;"><i><span class="adr"><span class="street-address">3 The Boulevard,</span></span></i></span><br />
<span style="font-size: x-small;"><i><span class="adr"><span class="street-address">Moonee Ponds </span></span></i></span></div><span style="font-size: x-small;"><i><span class="phone tel">(03) 9375 2456</span></i></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.urbanspoon.com/r/71/760232/restaurant/Victoria/Moonee-Ponds/The-Boathouse-Melbourne" style="margin-left: 1em; margin-right: 1em;"><img alt="The Boathouse on Urbanspoon" src="http://www.urbanspoon.com/b/link/760232/minilink.gif" style="border: medium none; height: 36px; width: 130px;" /></a></div></div><br />
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<div class="MsoNormal"><b>PS:</b></div><span style="color: #9fc5e8;"> </span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-7AzRlMgvOik/TjjXUmW9CHI/AAAAAAAAAQA/41WX9GsknTA/s1600/2011-07-16+14.06.47.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-7AzRlMgvOik/TjjXUmW9CHI/AAAAAAAAAQA/41WX9GsknTA/s200/2011-07-16+14.06.47.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">home-made cupcakes, <br />
not actually available at the boathouse...</td></tr>
</tbody></table><div class="MsoNormal" style="color: #9fc5e8;">If we may say so ourselves, the stand-out were the cup cakes... Actually, the Degusters baked themselves and brought along for our friend's birthday, for which the waiter was happy enough to provide a plate for us to serve them on.. </div><div class="MsoNormal"><span style="color: #9fc5e8;">Cheers, A.M. :-) </span></div><br />
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</div></div>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com1Moonee Ponds VIC, Australia-37.7669228 144.92224220000003-37.7756253 144.90353620000002 -37.758220300000005 144.94094820000004tag:blogger.com,1999:blog-3368923013066890836.post-92122354049779408112011-08-03T15:41:00.001+10:002011-08-03T16:20:12.349+10:00Fenix restaurant - functioning great<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
<div class="MsoNormal"></div><div class="MsoNormal"><span style="font-size: x-small;">(Degusted 22<sup>nd</sup> July, 2011)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">When it was discovered that one of The Degusters was heading off to Fenix for a function, it was with some excitement... There are mixed reviews about Fenix on the internet - some seem to love, and others to loathe - the sometimes 'arty' way that food is plated, or has been re-interpreted. <br />
This riverside eatery on Melbourne's outskirts seems to have become more and more popular for people to try – presumably for the pop cultural value – as many will have watched Fenix owner Gary Mehigan as he judges, comments and gives “master classes” on the TV show MasterChef. For The Degusters, this was the second Mehigan restaurant in as many weeks – having degusted at <a href="http://justdegusting.blogspot.com/2011/08/boathouse-on-maribyrnong.html">The Boathouse</a> on the Maribyrnong river out in Moonee Ponds the week before. Unlike the Boathouse with lovely views over the Maribyrnong, the promise of views over the Yarra River were unfortunately not met on our visit to Fenix – but such is often the case with fading light when dining on a cold and dark winter's evening... </div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Op2xO-z9E_M/TjdT7nzznlI/AAAAAAAAAN8/7dKrxjJTKuA/s1600/IMG_6194.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Op2xO-z9E_M/TjdT7nzznlI/AAAAAAAAAN8/7dKrxjJTKuA/s320/IMG_6194.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal">Scallops with leek and bacon.</div><div class="MsoNormal">A good dish with delicate flavours</div></td></tr>
</tbody></table><div class="MsoNormal">The Harvey Bay half-shell scallops w/ leek and bacon were – as you would expect – perfectly cooked, and most importantly, tasted good. The flavour of the leek and bacon was quite mild, and the bacon was not overly salty – together they were probably just right to accompany the delicate flavours of the scallops. <i> </i><i>If we (as kitchen hacks) were going to make the dish ourselves we'd probably have gone for a more of a salty bacon flavour, rather than the mild 'ham' flavour– but then you'd probably risk losing the flavour of the scallops, which ultimately is what this dish is all about.</i></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">The main was a Lamb done two ways (shank and rack), with moroccan spices (or 'ras el hanout' according to the menu), baby carrots and artichoke puree. The lamb was simply delicious, the jus gras was perfect, linking all plated elements together with the meat. The artichoke puree seemed to be a little too sweet, but that -like our bacon preferences - was personal taste and the sweetness in no way detracted from the enjoyment of the dish overall.</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-6TIHf14eI8U/TjdT8d5_alI/AAAAAAAAAOA/p0IgHzNXmnw/s1600/IMG_6196.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="http://2.bp.blogspot.com/-6TIHf14eI8U/TjdT8d5_alI/AAAAAAAAAOA/p0IgHzNXmnw/s400/IMG_6196.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lamb two ways, with artichoke puree</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-WdMByVUoeRk/TjdT7plqFXI/AAAAAAAAAN4/u_DJOPLVIgg/s1600/IMG_6200.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-WdMByVUoeRk/TjdT7plqFXI/AAAAAAAAAN4/u_DJOPLVIgg/s320/IMG_6200.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raspberry soufflé with rosewater coulis</td></tr>
</tbody></table><div class="MsoNormal">Last up was the Raspberry soufflé with rosewater coulis – the soufflé itself was so very light and fluffy – with a strong tartiness of raspberry that really packed a punch. The coulis helped to balance it out though, and overall this dessert left us with a smile on our face.</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">Though it was cold and dark outside, the quality of the food shone through. Overall, <b>to put out dishes of this quality for a catered event is impressive, and on this basis we would have to give it a “highly recommended” for anyone considering this place for a function or a wedding</b>. We will still need to get back and test out the <i>a la carte</i> dining to see what the sit-down service is like for the punters off the street - or perhaps we'll even manage to do a Sunday lunchtime degustation to take advantage of the view... We just need a good excuse to get out there and no other concurrent better offers to get in the way. Stay tuned!</div><div class="MsoNormal"><br />
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<b><i>Rating:</i></b><b style="mso-bidi-font-weight: normal;"> <u>Nom(x3)</u></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #a6a6a6;"> Out of the ranking:</span><br />
<span style="color: #a6a6a6;">Meh It’ll Do Nom(x3) Must go back!</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
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<b><i>Done and Degusted @ </i>Fenix</b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><div class="MsoNormal">Harvey Bay half-shell scallops w/ leek and bacon</div><div class="MsoNormal">Lamb two ways, ras el hanout, baby carrots and artichoke puree</div><div class="MsoNormal">Raspberry souffle with rosewater coulis.</div><div class="MsoNormal"><br />
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<a href="http://www.urbanspoon.com/r/71/760687/restaurant/Victoria/Fenix-Richmond"><img alt="Fenix on Urbanspoon" src="http://www.urbanspoon.com/b/link/760687/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com0Richmond VIC, Australia-37.818635 145.00147040000002-37.831059 144.98814190000002 -37.806211 145.01479890000002tag:blogger.com,1999:blog-3368923013066890836.post-56187290614767040642011-08-02T12:30:00.001+10:002011-08-02T12:44:44.257+10:00Nosh @ Newport - a neat little cafe that is usually pretty good<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"> (degusted 23rd July, 2011)</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><i><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-QGOTLGMqruk/TjdWGLdgGGI/AAAAAAAAAOo/xvLZA12Ul-Y/s1600/IMAG0628-1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="241" src="http://2.bp.blogspot.com/-QGOTLGMqruk/TjdWGLdgGGI/AAAAAAAAAOo/xvLZA12Ul-Y/s320/IMAG0628-1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Chai Latte at Nosh</span></td></tr>
</tbody></table><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">The critical function of a good local café on the weekend – we reckon – is to serve up all-day breakfasts (or brunches) to the sleepyheads and the party-goers who shun the thought of facing the world at any time before midday. During the week, the local café serves as the local caffeine dealer – keeping the shakes at bay for the zombie-like hoards who make their way to the daily grind. For both these functions, a good local cafe needs to have a kitchen that pumps out quality breakfasts, and a barista or two who are passionate about pulling a good shot. It helps to be located in a handy spot for access to public transport. In these three regards, the Newport stalwart “Nosh” seems to have the essentials covered.</div><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
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<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">First up we must admit that this was <u>not</u> our <i>first</i> visit to Nosh, and our friends have made this place something of a regular stop-off. On this particular occasion we decided to sit outside – the fresh air was working wonders for the hangover. Perhaps this was our first mistake.</div><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
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</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><b><i>Service please!</i></b></div><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">After taking our own seat, we had to help ourselves to the menus, and water and glasses...After waiting 10 minutes, and still no love from the staff, we went inside to alert them to our presence, and the waiter came and took the orders. <span style="font-size: x-small;"><i>Shortly after our orders had been taken, the wait staff were quick to pounce on a table with father + 3 kids + dog, who – although ordering after us – received their meals well before us. </i></span>Service was poor for <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">our</i></b> table on <b><i>this </i></b>occasion, and this was out of the norm for Nosh…. A real shame - especially as this was the visit about which we were going to blog!</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><i><b>The food...</b></i> <i>NB: Nosh do an all-day breakfast - winner!</i></div><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"> First up, we ordered the breakfast paella. Now, if there's anything that comes close to our love of bacon, it's paella. (I really like saying “paella”, too).. "Paella".</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-VrbvAOIxxpM/TjdUBmx_LMI/AAAAAAAAAOI/uVxhuXDfToM/s1600/IMG_6239.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-VrbvAOIxxpM/TjdUBmx_LMI/AAAAAAAAAOI/uVxhuXDfToM/s400/IMG_6239.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breakfast Paella. Does it get any better?</td></tr>
</tbody></table><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">The breakky paella came served in the pan – all saucy and flavoursome. Chunks of chorizo, flavour hits from paprika and the golden molten cheese over the top were the king ingredients that made this dish “pop”. </div><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
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</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">The other dish for the table was a special item - the scrambled chilli eggs and bacon with avodaco in roti bread roll. It was a simple way of packaging up the good old Bacon and Eggs – (ordered on this occasion without the chilli) the meal was good enough – but with the chilli included - and the consumer feeling a bit less hung over – this might be a delicious dish.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Arial,Helvetica,sans-serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-nqFiQj2asOk/TjdUBKzcQDI/AAAAAAAAAOE/qIyIfZzkGw4/s1600/IMG_6240.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-nqFiQj2asOk/TjdUBKzcQDI/AAAAAAAAAOE/qIyIfZzkGw4/s400/IMG_6240.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Egg & Bacon Roti wrap.</td></tr>
</tbody></table><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"> </div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; font-family: Arial,Helvetica,sans-serif; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-gll1de1ekms/TjdWGcmE6bI/AAAAAAAAAOs/-U-hmDrV4UU/s1600/IMAG0626-1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-gll1de1ekms/TjdWGcmE6bI/AAAAAAAAAOs/-U-hmDrV4UU/s320/IMAG0626-1.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mocha @ Nosh</td></tr>
</tbody></table><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><i><b>The Drinks:</b></i></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">In terms of the drinks – the essential café ingredient, we would argue - well, we almost didn't try them out. Not for lack of trying though.... Thirty minutes had passed before we got our drinks delivered to the table. Yes, you read correctly - 30 minutes. Now, just let that sink in for a few moments while your brain explodes...and pieces itself back together... Okay, so most people would not wait this long without complaining, so perhaps such a wait would never happen "in the real world" for anyone else, but we wanted to see how long the wait would be <i>sans</i> intervention. The soy mocha and chai latte were good enough, but after half an hour the latte should have been filled with gold leaf and the mocha oozing with the finest Belgian chocolates; which they weren't... Hmmm.</div><span style="font-family: Arial,Helvetica,sans-serif;"> </span> <br />
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<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">Overall this one-off experience was really disappointing, and completely out of character for Nosh. As mentioned previously, we've been there before and friends have been many times – without a doubt this was the worst service ever and was not the norm. Perhaps it was 'out of sight, out of mind' and a result of our seating outside and beyond the gaze of the wait staff...Perhaps the waiters were new or having a bad day. Neither reason is an acceptable excuse, and this poor service is amazing when everyone is a potential reviewer and (potentially angry) posts and tweets spread those reviews far and wide.. <span style="font-family: "Arial","sans-serif"; font-size: 12pt;"><br />
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</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><span style="font-family: "Arial","sans-serif";">Despite the poor service on this occasion, we note that this is still an exception rather than the rule, and in the past we've been impressed here. Other tables nearby to ours were getting considerably better service, so it could have been the table location, being a little out of the way. The food is good enough that we'd risk another visit and hope that next time the service might be back to normal (or at least we'd make our plight known). Nosh is far enough away from the Williamstown clutter, but close to the Newport station which makes this place handy, if nothing else. Furthermore, there does not seem to be any shortage of locals lining up for a good “Nosh” - so perhaps one should join the herd and enjoy a breakfast here. </span></b></span><br />
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<i><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";">You might also be interested in breakfast at:<a href="http://justdegusting.blogspot.com/2011/07/main-street-cafe-mordialloc-good-for.html"> Main St Cafe, Mordialloc </a></span></span></i></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
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<b><i>Rating:</i></b><b> <u>Nom (x1)</u></b> - good food, but inconsistent service. <b style="mso-bidi-font-weight: normal;"><u><br />
</u></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><i><span style="color: #a6a6a6;">on the scale of:</span></i><br />
<span style="color: #a6a6a6;">Meh It’ll Do Nom(x3) Must go back!</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
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<b><i>Done and Degusted @ Nosh@Newport</i></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
<div class="MsoNormal">Breakfast Paella</div><div class="MsoNormal">Scrambled egg and bacon roti roll.</div><div class="MsoNormal">Soy mocha</div><div class="MsoNormal">Chai latte</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><b><span style="font-size: x-small;">Nosh@Newport</span></b><br />
<b><span style="font-size: x-small;">24 Hall Street, Newport </span></b><br />
<b><span style="font-size: x-small;"> - just near the train station</span></b><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-vINIVaYwaM0/TjdWHIO8_7I/AAAAAAAAAO0/Tx1DWcYjKEI/s1600/IMAG0627-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="http://1.bp.blogspot.com/-vINIVaYwaM0/TjdWHIO8_7I/AAAAAAAAAO0/Tx1DWcYjKEI/s400/IMAG0627-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Splendid :)</td></tr>
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<a href="http://www.urbanspoon.com/r/71/1458571/restaurant/Victoria/Hobsons-Bay/Nosh-Newport-Melbourne"><img alt="Nosh@Newport on Urbanspoon" src="http://www.urbanspoon.com/b/link/1458571/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com0Newport VIC, Australia-37.8442678 144.88482750000003-37.8566848 144.86275550000002 -37.8318508 144.90689950000004tag:blogger.com,1999:blog-3368923013066890836.post-86979590070689070302011-07-27T14:38:00.006+10:002011-08-02T11:08:51.033+10:00Mrs Parma's (Melbourne CBD). The Parma yardstick?<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
<span style="font-size: x-small;">(degusted 15<sup>th</sup> July 2011)</span><i><b> </b></i></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><i><b> </b></i><i><b style="mso-bidi-font-weight: normal;">If you want a decent, well cooked parma, with a range of toppings choices (and even if you’re a vegetarian), you'd be mad not to go to Mrs Parma's at least once if you’re out and about in the Melbourne CBD. We have a lot of faith in Melbourne's food scene, so we would not rule out the possibility that there are better parmas to be had elsewhere, but those on offer at Mrs Parma's were pretty damn good.</b></i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-NrD_YtLosBcFsxzi_JgkNq47aOBp96HeH2Z-a8az_X3U55KRTDHDUgH3VqIJSRbyrJhsb-6M1pPTVBfGWOvYX14u-wuT7Dnizk0c4TM3Io75mBdUTexPw6QjCSqEGPat0JbVOI6B9I/s1600/2011-07-15+19.11.41.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-NrD_YtLosBcFsxzi_JgkNq47aOBp96HeH2Z-a8az_X3U55KRTDHDUgH3VqIJSRbyrJhsb-6M1pPTVBfGWOvYX14u-wuT7Dnizk0c4TM3Io75mBdUTexPw6QjCSqEGPat0JbVOI6B9I/s400/2011-07-15+19.11.41.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">The Parmageddon - Chicken Parma with chilli sauce.</span></td></tr>
</tbody></table><div style="margin-bottom: .0001pt; margin-bottom: 0cm;">The humble “Parma”. It's a relatively simple concept: take a slab of chicken or other meat or equivalent substitute, flatten it, cover it with crumbs, cook and smother in sauce and cheese. Bake until cheese melts and goes a little brownish. Serve with chips on the side (do NOT place the chips under said slab of crumbed meat or equivalent). Salad is optional and probably won't be eaten by a true “parma-phile”.</div><div style="margin-bottom: .0001pt; margin-bottom: 0cm;">The concept is straightforward – and mastered comprehensively by Mrs Parma's – a little gem at the top end of Little Bourke street. With it's neighbours being some fine-dining heavyweights, like the Flower Drum, Grossi Florentino's, Longrain, & Gingerboy to name a few at this end of town, Mrs Parma's holds its own by doing one thing extremely well – consistently good parmas. Just as well, given the name (which for some reason whenever I hear it I can only think of “Mrs palmer and her 5 daughters”)…</div><div style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-LIzEJbZuc5Td06L7r1tLhddyqxOgZ5enjjeX4WCqeUU2Sll-l0gF7F9E1RV7Eg1Ij4BuZHmKuSX-_8bJyQMFCw2WQF6v3ggDARv0DDlkDA8rgH8qGFmwE3aJZVMhbHz4dxvp3znnR9M/s1600/2011-07-15+18.30.40.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-LIzEJbZuc5Td06L7r1tLhddyqxOgZ5enjjeX4WCqeUU2Sll-l0gF7F9E1RV7Eg1Ij4BuZHmKuSX-_8bJyQMFCw2WQF6v3ggDARv0DDlkDA8rgH8qGFmwE3aJZVMhbHz4dxvp3znnR9M/s320/2011-07-15+18.30.40.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dining area at the back - looking forward to the bar.</td></tr>
</tbody></table><div style="margin-bottom: .0001pt; margin-bottom: 0cm;">On our visit on a Friday night, we were welcomed into what is essentially a typical pub-style scene: post-work beers flowing around the bar, and a cluster of tables beyond for the super-early or those with bookings. </div><div style="margin-bottom: 0.0001pt;"><br />
The bar stocks a selection of craft/ micro-brews and has a good range of both permanent and special items. I tried a ‘limited time only’ dry hopped topaz from Hargreaves Hill – of which they only had a single keg. It was really nice, had a slightly fruity nose and a refreshing flavour with a good hit with a sharp hopsy finish that lingers, in a good way. A very pleasant drop to start off the evening.</div><div style="margin-bottom: 0.0001pt;"><br />
</div><div style="margin-bottom: 0.0001pt;"><b>Build your Parma</b></div><div style="margin-bottom: .0001pt; margin-bottom: 0cm;">There are lots of options - chicken, weiner schnitzel, or eggplant as the base – then 10 different topping suggestions – including vego options. You can of course also modify the toppings to suit. Next time, we will give some chorizo and jalopenos a try. <span style="font-size: x-small;"><i><br />
A re-visit to try out some new combinations are already scheduled to happen - updates soon!!</i></span></div><div style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieeUQT4k8jrhLIgBC0V_WR6tjoYxJ5Qj0PYBbQQ0AkkvDnABZvgk-kfrPWi4yBbnhdCP_80aW4U-dClFLrUWa9fARoQ74k0SvMgrHsb8cpB_vAZxoYDxOyVAHEsQ1C9Wjn5CMr248wHyg/s1600/2011-07-15+19.12.20.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieeUQT4k8jrhLIgBC0V_WR6tjoYxJ5Qj0PYBbQQ0AkkvDnABZvgk-kfrPWi4yBbnhdCP_80aW4U-dClFLrUWa9fARoQ74k0SvMgrHsb8cpB_vAZxoYDxOyVAHEsQ1C9Wjn5CMr248wHyg/s400/2011-07-15+19.12.20.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our companions on the night (regulars at Mrs Parmas) modified <br />
their parma with a good scattering of Jalopenos. Thumbs up from them..</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWdn_mQG5u6xmfV-aj27Xb2Uu3A4Mg90qjOtj2h6ALlOPwQj_gGfGy9t2TBMS5Hmvhqc2tzlx7X6xTTPlMzze4LSJelKkBPpNYkqJ2C4chEfIFDthAnZw5VUDyr2cXuWKWLU7SA49rk0/s1600/2011-07-15+18.25.35.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWdn_mQG5u6xmfV-aj27Xb2Uu3A4Mg90qjOtj2h6ALlOPwQj_gGfGy9t2TBMS5Hmvhqc2tzlx7X6xTTPlMzze4LSJelKkBPpNYkqJ2C4chEfIFDthAnZw5VUDyr2cXuWKWLU7SA49rk0/s400/2011-07-15+18.25.35.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Menu has non-parma options, too</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeo3dwEfVyp-ZDmP2nIMGhNFCwbBg_p2DHKCYPcCBmMQ9Zr7zi4yM0LZXivDJ36FKKUnZO2Zai_mCm1mGGaiMTKp1vxVLGs7yMMbc4qU2lOanaEnF_kV3n9oMHwudkmIQMQm3JVu7rOdE/s1600/2011-07-15+18.25.08.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeo3dwEfVyp-ZDmP2nIMGhNFCwbBg_p2DHKCYPcCBmMQ9Zr7zi4yM0LZXivDJ36FKKUnZO2Zai_mCm1mGGaiMTKp1vxVLGs7yMMbc4qU2lOanaEnF_kV3n9oMHwudkmIQMQm3JVu7rOdE/s320/2011-07-15+18.25.08.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toppings options for your parma.. You can mix and match if you like ;-)</td></tr>
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</div><div style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b>Vegetarian</b></div><div style="margin-bottom: .0001pt; margin-bottom: 0cm;">Yes indeed, there are vegetarian options here. The eggplant parmagiana with the pumpkin, feta and basil was a really good, solid alternative if you’re “that way” inclined. Even the obligate carnivours were impressed and would happily substitute this for a meat version. The eggplant was not ‘gooey’ as such, so some might say this was undercooked – however this slight resistance to the tooth was actually what made it so good as a parma.</div><div style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkjJSmLipFKfZJyKoIRFxU08iLV8rnidLEwK1BlHgssuPFfpOqbyZYVFWCvEwkuRdekgOp7US8v-vN58lychFU2r4zWovBEFEO6YWatgdC3iWHt-NdBVg_l0jLFbJ8qEtD01-dIgsc7S4/s1600/2011-07-15+19.11.30.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkjJSmLipFKfZJyKoIRFxU08iLV8rnidLEwK1BlHgssuPFfpOqbyZYVFWCvEwkuRdekgOp7US8v-vN58lychFU2r4zWovBEFEO6YWatgdC3iWHt-NdBVg_l0jLFbJ8qEtD01-dIgsc7S4/s400/2011-07-15+19.11.30.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggplant Parma with pumpkin, feta and basil. <br />
Even meat-eaters would be happy with this one!</td></tr>
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</div><div style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b>Parmageddon</b></div><div style="margin-bottom: .0001pt; margin-bottom: 0cm;">As soon as The Degusters see anything advertised as “the hottest '<insert dish>' in Melbourne”, we consider it a challenge. Such was the case with the Parmageddon – apparently the hottest parma in Melbourne. This may indeed be true, but perhaps is just a reflection on the general low level of chili tolerance in this city. For us, the chilli sauce (with FOUR different types of chillies, no less) did not pose much of a challenge... It did not even elicit as much as a mild brow sweat - more of a Bunsen burner than the raging inferno we were expecting.. We should have asked for the kitchen to load up the Parmageddon with a few handfuls of jalapeños to warm it up some more (which they do supply either as a side dish to allow you to add your own as you go, or they will add it to your parma when they make it). </div><div style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: .0001pt; margin-bottom: 0cm;">The chicken was real chicken – clearly a good quality fillet (not a processed mash of offcuts <i style="mso-bidi-font-style: normal;">a-la</i> Maccas nuggets), and the size of the feed was sensible – and realistic. <i>We've seen monstrous schnitzels elsewhere in the past, which are more comical than anything else – where do chickens grow so big as to be able to supply a breast fillet 50cm in diameter!?</i> The meat was moist inside, the crumb was crispy (both keys to a well-cooked parma), and there was the right amount of sauce and cheese topping off the schnitzel. The quality of the servings across all plates at our table of 8 settings was consistent; everyone at the table was impressed with their food.</div><div style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQN7Yn15QYqOmif1v6xqRrhz1Z9yxuMDJAxAoE3ZGFilP333di8L5vvkNE_ZaDf6M3Qera-sSUFEum562Z-T32QvZuTJuifCPYWzEz1PIwOuumw4MBsW6dLDSLzqctwp7xpKOPEoVJOC8/s1600/2011-07-15+19.11.58.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQN7Yn15QYqOmif1v6xqRrhz1Z9yxuMDJAxAoE3ZGFilP333di8L5vvkNE_ZaDf6M3Qera-sSUFEum562Z-T32QvZuTJuifCPYWzEz1PIwOuumw4MBsW6dLDSLzqctwp7xpKOPEoVJOC8/s200/2011-07-15+19.11.58.jpg" width="200" /></a></div><div style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b>Chips. Don’t forget the chips</b>.</div><div style="margin-bottom: .0001pt; margin-bottom: 0cm;">For the table, we were served only two bowls of community chips. When they were placed on our table we were all channelling Oliver Twist – “please sir…” … you know the rest. These two bowls, however, held some really good chips – not the best I've ever had, but still pretty good chips <i>(the best chips we had ever degusted were served at Raze Gourmet Burgers in Mooloolabah QLD - unfortunately we believe they are no longer open – big sadface)</i>. After all the fuss, we didn’t actually finish the chips, so I reckon they’ve titrated the optimal quantity per person.</div><div style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
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</div><div style="margin-bottom: .0001pt; margin-bottom: 0cm;"><i>Drinks:</i></div><div style="margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtx7A951H2Qbl6pCtu5PsVtItSsGNXD8uGtL9JMwRRACh7TIjKYH66MYr8ja_W5lHuYyrc7CDP8Wu-Ztvt2VJ-K6etDLfn4Hd9NrVP9iPishhiGCitiFgBGYa5RllYotOb45WwGAsWs9g/s1600/2011-07-15+18.16.19.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtx7A951H2Qbl6pCtu5PsVtItSsGNXD8uGtL9JMwRRACh7TIjKYH66MYr8ja_W5lHuYyrc7CDP8Wu-Ztvt2VJ-K6etDLfn4Hd9NrVP9iPishhiGCitiFgBGYa5RllYotOb45WwGAsWs9g/s320/2011-07-15+18.16.19.jpg" width="154" /></a></div><div style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b style="mso-bidi-font-weight: normal;">Cheeky Rascal Cider. </b>We tried the Cheeky Rascal strawberry and apple cider. It was a nice, sweet cider that had a delightful stawberry flavour. Very refreshing and we have already recommended this drink to others who like a sweet drop. A top-notch effort from this Mornington Peninsula winemaker, Robello Wines.</div><div style="margin-bottom: 0.0001pt;"><br />
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</div><div style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b style="mso-bidi-font-weight: normal;">Beer:</b> As mentioned above, we had the dry hopped topaz from Hargreaves Hill. Much enjoyed, and it impressed us greatly.</div><div style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
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</div><div style="margin-bottom: 0.0001pt;"><span style="font-size: xx-small;">Special thanks to K & J (Tza Tza!) for organising this visit. You guys rock.</span></div><div style="margin-bottom: 0.0001pt;"><br />
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</div><div style="margin-bottom: 0.0001pt;"><i><b>A final thought:</b></i></div><div style="margin-bottom: 0.0001pt;"><span style="font-size: small;"><i>Chicken Parmas... on paper they are a simple dish. Why then all the fuss about finding a good one? The question should be why do some restaurants get the parma so wrong? Perhaps because their cooks have never eaten a truly excellent parma and so, don't know how bad their own offerings are (I'm thinking of Just Degusting's experience at the pub on crown (blecgh) and a recent re-visit to Hoo Hah kitchen).</i> We reckon Mrs Parma's could be the yard-stick against which others should reference their own efforts<i>.</i></span></div><div class="MsoNormal"><br />
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</div><b><i>Rating:</i></b><b style="mso-bidi-font-weight: normal;"> <u>Nom(x3)</u></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #a6a6a6;">Meh It’ll Do <u><span style="color: black;"> <b>Nom(x3)</b></span></u><b> </b> Must go back!</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
<b><i>Done and Degusted @ </i>Mrs Parmas<i style="mso-bidi-font-style: normal;"><br />
</i></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">-Chicken Parmageddon (Melbourne's hottest parma - according to Mrs Parmas)<br />
-Eggplantwith roasted pumpkin, feta and basil.<br />
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<a href="http://www.urbanspoon.com/r/71/1429399/restaurant/Victoria/CBD/Mrs-Parmas-Melbourne"><img alt="Mrs Parma's on Urbanspoon" src="http://www.urbanspoon.com/b/link/1429399/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com2Melbourne VIC, Australia-37.810876503501156 144.9708323847168-38.211313503501152 144.2857083847168 -37.410439503501159 145.6559563847168tag:blogger.com,1999:blog-3368923013066890836.post-5695592799670189272011-07-21T10:48:00.000+10:002011-07-21T10:51:46.214+10:00Afghan Pamir - Great service, some good dishes.<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><b><i><span style="font-size: x-small;"><span style="font-size: small;">At Afghan Pamir we got fantastic service, and there were some really good dishes that you should try. Unfortunately there were also some dishes that were a bit boring. That doesn't mean it's not good - in fact we like it - it's just not a stand-out.</span> </span></i></b><br />
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<span style="font-size: x-small;"> </span><br />
<span style="font-size: x-small;">(degusted 10th July, 2011)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-D_xlmqVwB6CzcuuVYFMx3zKclahZzE5KCpQp05jijAw0EydJXeEx7tlM03LzFJ59mO5z9ieHvfBJgaASGxJR4wjfc5h8U2iiXbBhvvkZUEU9fEE4BrQ6v4NtnJImbjEP98XzrY7h9iA/s1600/IMAG0552-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-D_xlmqVwB6CzcuuVYFMx3zKclahZzE5KCpQp05jijAw0EydJXeEx7tlM03LzFJ59mO5z9ieHvfBJgaASGxJR4wjfc5h8U2iiXbBhvvkZUEU9fEE4BrQ6v4NtnJImbjEP98XzrY7h9iA/s200/IMAG0552-1.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekeDfXet6sAq2B1-wY7tH3Vaw4cE0ZoQ4WaJ1vaFgpH6-UeAmW_tWz7vvqygkBs55uoki6kkS28a7a6WoimNA9oCzB9AUpAWvFi0kYg46huo5VR6Va8WgAxsY416j-4wQlu5pwgzUn-0/s1600/2011-07-10+14.05.19.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekeDfXet6sAq2B1-wY7tH3Vaw4cE0ZoQ4WaJ1vaFgpH6-UeAmW_tWz7vvqygkBs55uoki6kkS28a7a6WoimNA9oCzB9AUpAWvFi0kYg46huo5VR6Va8WgAxsY416j-4wQlu5pwgzUn-0/s200/2011-07-10+14.05.19.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0iDP9fjMbroPiXb_oN3wb6Rjly4QzxGVLmS2yjd5AEYKUcm7_cZPMUDO2mbbE7uejPydHKt1XrV0h-2Z6ZLu1s8aKee4N31z7uexGF_Q3_PthpvCB8BauQwXU2ZxFhJQp0QOkGx0t4w0/s1600/IMAG0545-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0iDP9fjMbroPiXb_oN3wb6Rjly4QzxGVLmS2yjd5AEYKUcm7_cZPMUDO2mbbE7uejPydHKt1XrV0h-2Z6ZLu1s8aKee4N31z7uexGF_Q3_PthpvCB8BauQwXU2ZxFhJQp0QOkGx0t4w0/s200/IMAG0545-1.jpg" width="200" /></a></div><br />
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<div class="MsoNormal">We heard about <a href="http://www.afghanpamirrestaurant.com/">Afghan Pamir</a> because of their involvement with the Melbourne food & wine festival, from which they received good reviews in the media, most notably for The Degusters, through the food reviewer Ela Carte on radio station 3aw. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">3AW? scoffs one Deguster to the other.. <br />
Yeah, yeah.. OK, before you all think one of us uses a walking stick, wears a hat and drives a volvo, we should point out that we’re proudly well out of 3AW's target demographic, but one of us just happens to enjoy a bit of talk-back in the mornings...</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Afghan Pamir has therefore been on our “must try” list for most of this year, so when we found ourselves at a loose end on a Sunday for lunch, it was a good chance to finally go and see what all the fuss was about.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">First up, please don't judge by the fact that this restaurant is in Dandenong. </div><div class="MsoNormal">Dandenong – apart from the drag racing - is currently undergoing something of a revitalisation- roadside rejuvenation, new housing developments. It’s a melting pot of cultures – mainly middle-eastern and African – and this always seems to bring out the best in a town. Granted, it will probably never find itself the Toorak of the south-east, but in the meantime a visit to Dandenong is not all that bad. On a street back from the Princes Hwy, Afghan Pamir is currently located in a quiet(ish) street, so it felt a bit remote... or peaceful, depending how you look at things. </div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJMDlMnefhUQNh0cem5h022Hs-3UIqD3-4BVET4kK2Qwf6ZJQU6VGLz5_OKewOwh4AyXrLUYfg1N-xLcIGKovhU54e5MR1YwPNP8xzO8INLJQFIwB2g7axGgN5nOVeWYZx2XGe80lj3mg/s1600/IMAG0535-1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJMDlMnefhUQNh0cem5h022Hs-3UIqD3-4BVET4kK2Qwf6ZJQU6VGLz5_OKewOwh4AyXrLUYfg1N-xLcIGKovhU54e5MR1YwPNP8xzO8INLJQFIwB2g7axGgN5nOVeWYZx2XGe80lj3mg/s320/IMAG0535-1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Afghan Pamir - Dining room. All the menus are clean <br />
and laminated, unfortunately, so are the tables..</span></td></tr>
</tbody></table><div class="MsoNormal">Walking through the modest looking shopfront you enter the quite large dining room, the tables had thick plastic covers, which gives the dining room a bit of a “cheap” feel. You can get away with this if you’re a Pho restaurant selling $7 bowls of soup, not when you are a restaurant with mains that cost $25 and over.. </div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">After this first impression, everything improved.</b></div><div class="MsoNormal">The waiter was the perfect example of what you should expect in a restaurant – <b>courteous, helpful, and friendly – on this occasion we could not have been treated better. It's as simple as that</b>. </div><div class="MsoNormal">Being our first time here, we were guided through the menu, given lots of information and suggestions. Apparently, their most popular orders are the set menus – 5 to choose - including one vegetarian, and one meat lovers. We opted for banquet #2 as it included dessert and enough of the items from the menu that we were interested in trying anyway. They are firm on the ‘no changes to set menu’ rules, so don’t bother asking, unless you have specific dietary requirements – but then everyone at the table will probably have to all have the same.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Off to a flying start</b></div><div class="MsoNormal">Once the order was placed, we had bread and dips out and on our table really quickly. The bread was nice and fresh,. The salad was a bit so-so, but that didn't worry the salad-dodger...</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Zq84McPR422a_rIwrCQOGcHOqcxsEWkZRzqNjjo7_Fqo3vpG6RQ_GwfoIvTu8vxDvpoEwIY40GMPcolBSB7CliKzw1PNTvUO0Grt-b36ratiqUhFIG0M9zukansrr5ZsTvt3-rGGm5o/s1600/IMAG0536-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Zq84McPR422a_rIwrCQOGcHOqcxsEWkZRzqNjjo7_Fqo3vpG6RQ_GwfoIvTu8vxDvpoEwIY40GMPcolBSB7CliKzw1PNTvUO0Grt-b36ratiqUhFIG0M9zukansrr5ZsTvt3-rGGm5o/s400/IMAG0536-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The naan (bread) and dip.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPvJIlDa20BRtwX0EWwnAWg2oU48scbwY7hdjLD9l4FiXr8nTdB51GjWDB9zM1qULgK7F4OOOU0Gqx98HvjtrwmJfS3sjsZvVmHxMlmB8Jb19b-gyH_ywWSm8GnCkrYUzZpYli21b-8p0/s1600/IMAG0538-1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPvJIlDa20BRtwX0EWwnAWg2oU48scbwY7hdjLD9l4FiXr8nTdB51GjWDB9zM1qULgK7F4OOOU0Gqx98HvjtrwmJfS3sjsZvVmHxMlmB8Jb19b-gyH_ywWSm8GnCkrYUzZpYli21b-8p0/s400/IMAG0538-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salad, & yummy Chatney (chilli dip).</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="MsoNormal">The Chatney (a chilli & pepper sauce made with vinegar, cilantro and chillis, we believe) was awesome. When we told our waiter how much we enjoyed it, he went and got a container of it for us to take home. How good is that!?</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0iDP9fjMbroPiXb_oN3wb6Rjly4QzxGVLmS2yjd5AEYKUcm7_cZPMUDO2mbbE7uejPydHKt1XrV0h-2Z6ZLu1s8aKee4N31z7uexGF_Q3_PthpvCB8BauQwXU2ZxFhJQp0QOkGx0t4w0/s1600/IMAG0545-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0iDP9fjMbroPiXb_oN3wb6Rjly4QzxGVLmS2yjd5AEYKUcm7_cZPMUDO2mbbE7uejPydHKt1XrV0h-2Z6ZLu1s8aKee4N31z7uexGF_Q3_PthpvCB8BauQwXU2ZxFhJQp0QOkGx0t4w0/s400/IMAG0545-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Chicken and Lamb mince skewers. The Chicken was PERFECTION.</span></td></tr>
</tbody></table><div class="MsoNormal">We devoured the chicken skewers which were the highlight of the meal– they had that smokey, char-grilled taste – with just enough bits of black - and were perfectly tender and soft inside – absolute perfection. The other highlight was the Afghani rice – which just has to be tasted to be understood: it was unlike any rice I've had before, and I loved it. The meatball kofta were a surprise – really moist and tasty – two elements where meatballs often come unstuck. The bread was put to good use mopping up the sauce that these kofta came in.</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCG-X841eP2PMjXoUkGQzypXkPKcULRjCnPDH6muGth_rLuO6QBgmWEZ9BOhwlbog58XG56SgS4Y7SVrCqoYKBEZV5JzrgQlt_uVzBNsCRoOdBUN_fK1k7z1-fbwuM2onqMDXEvdw0G2M/s1600/IMAG0541-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCG-X841eP2PMjXoUkGQzypXkPKcULRjCnPDH6muGth_rLuO6QBgmWEZ9BOhwlbog58XG56SgS4Y7SVrCqoYKBEZV5JzrgQlt_uVzBNsCRoOdBUN_fK1k7z1-fbwuM2onqMDXEvdw0G2M/s400/IMAG0541-1.jpg" width="301" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Afghani Rice. So soft - you really just have to try it.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0_kydo7PForJYM9Gu8NdZhZmpeKo0bX9vhvwGcJAEW1tfxOF_68CGoM6dUUoQ5JWmPaBlzYhs4kbaMM96xDNqW4zOT8IeYix-Vf-Ti5zmeMVhkpbOtZKRMqIt5DTgTgDd-SowRAnr4q8/s1600/2011-07-10+13.26.14.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0_kydo7PForJYM9Gu8NdZhZmpeKo0bX9vhvwGcJAEW1tfxOF_68CGoM6dUUoQ5JWmPaBlzYhs4kbaMM96xDNqW4zOT8IeYix-Vf-Ti5zmeMVhkpbOtZKRMqIt5DTgTgDd-SowRAnr4q8/s400/2011-07-10+13.26.14.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meatball Kofta - surprisingly moist and tasty.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBPn40BacCI63evqB4jHwF-eXZPIGIdZR8ZOXkmf-SouiWPl8dyt0fvJDi3zgnr2KQPJwCP7NyC4VNmT3XCmZ0xunXnqT1RpXnsLxuCfTvCOwpYsH01h-cguhoLLYMtVPM2qit_K11hs/s1600/IMAG0539-1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBPn40BacCI63evqB4jHwF-eXZPIGIdZR8ZOXkmf-SouiWPl8dyt0fvJDi3zgnr2KQPJwCP7NyC4VNmT3XCmZ0xunXnqT1RpXnsLxuCfTvCOwpYsH01h-cguhoLLYMtVPM2qit_K11hs/s400/IMAG0539-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mantuu - Afghan steamed dumplings.</td></tr>
</tbody></table><div class="MsoNormal">One of the unusual dishes was the Mantuu – Afghan steamed dumplings, made from pastry, and served like a big ravioli. Interesting texture and flavour, we can only explain it as being a fusion of Asian dumplings and Italian pasta. It was genuinely a unique experience for us – and while we're not completely sold on this dish, and probably wouldn't make a special effort to go back just so we could have it again, it is really quite unique and we'd be happy to eat it again. I guess you have to try it once, right?</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY28rOPvQ_JAE9gm7rSNkko8Tgj5v5lTbzshGocDK13GIwHRG1AkHHHJacnHctcRzitlK93aUgSUCNKyGSwB1M7jPeC1232rEl_q9kxGmaIVswWPXiiGw8EvuNRTR1v66OmyAitPXRDO0/s1600/IMAG0547-1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY28rOPvQ_JAE9gm7rSNkko8Tgj5v5lTbzshGocDK13GIwHRG1AkHHHJacnHctcRzitlK93aUgSUCNKyGSwB1M7jPeC1232rEl_q9kxGmaIVswWPXiiGw8EvuNRTR1v66OmyAitPXRDO0/s320/IMAG0547-1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sizzling plate of Doner kebab.. <br />
Nothing special, but good enough to eat.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEght6AF619HKNJLsXuOmmjtJt3OdcYePu-2L8QBUxnxv6ozwH7LAkfbEaskOCZKnNBVx01xiPAnMAqaJZLHLLJSMNhXJW4l8KbyOi5bijE2-CG46igKAFwLkgc6a-S2x_6bkKEtHuVzb8w/s1600/IMAG0540-1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEght6AF619HKNJLsXuOmmjtJt3OdcYePu-2L8QBUxnxv6ozwH7LAkfbEaskOCZKnNBVx01xiPAnMAqaJZLHLLJSMNhXJW4l8KbyOi5bijE2-CG46igKAFwLkgc6a-S2x_6bkKEtHuVzb8w/s320/IMAG0540-1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our vegetarian dish - thinly sliced potatoes. <br />
Neither crispy, nor soft and fluffy. Could have done without.</td></tr>
</tbody></table><div class="MsoNormal">The sizzling plate of doner kebab was mediocre, and the lamb mince skewers were ok – not enough flavours for our liking. There was a vegetarian dish included in this tasting, and according to the menu we were supposed to be able to choose which dish we wanted for this or leave it for the chef to choose (the waiter did not ask for our choice, nor did he tell us what the “chef's choice” was going to be – this was perhaps the only little let-down of the whole experience).. If you order the tasting plates, choose your vego dish and make sure the waiter gets it.. We were served this potato gratin style plate, which was uninspiring and a bit bland. There was nothing wrong with it, but with so many flavours and yummy things on the menu, it was a shame to have wasted our “choice” on this.</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">The desserts were tasty – the interesting Gulab Jaman which is like a little sweet, round dumpling ball, and the Baklava was just what you’d expect (although it was cold on the plate, which effectively subdued the sweet syrupy flavours). We found it best to let it warm up to room temperature for 5 minutes or so before eating it. Accompanied by a generous 3 scoops of ice-cream, our lactose-intolerance would have been better served with more of the Gulab Jaman or Baklava, and a bit less ice cream.</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekeDfXet6sAq2B1-wY7tH3Vaw4cE0ZoQ4WaJ1vaFgpH6-UeAmW_tWz7vvqygkBs55uoki6kkS28a7a6WoimNA9oCzB9AUpAWvFi0kYg46huo5VR6Va8WgAxsY416j-4wQlu5pwgzUn-0/s1600/2011-07-10+14.05.19.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekeDfXet6sAq2B1-wY7tH3Vaw4cE0ZoQ4WaJ1vaFgpH6-UeAmW_tWz7vvqygkBs55uoki6kkS28a7a6WoimNA9oCzB9AUpAWvFi0kYg46huo5VR6Va8WgAxsY416j-4wQlu5pwgzUn-0/s400/2011-07-10+14.05.19.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dessert - Gulab Jaman, Baklava and ice cream.</td></tr>
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</div><div class="MsoNormal">In all, we really did enjoy the whole 'degustation' – there were a few items that we'd rather swap out if given the chance (but set menu’s are indeed set). For friendly service, this place gets an 11 out of 10. For food quality and taste, it’s harder to score, because some items are 10's, others are a bit bland.. Once you've done a tasting plate, it would be good to go back and order a la carte all the best things you know you’ll like. </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-D_xlmqVwB6CzcuuVYFMx3zKclahZzE5KCpQp05jijAw0EydJXeEx7tlM03LzFJ59mO5z9ieHvfBJgaASGxJR4wjfc5h8U2iiXbBhvvkZUEU9fEE4BrQ6v4NtnJImbjEP98XzrY7h9iA/s1600/IMAG0552-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-D_xlmqVwB6CzcuuVYFMx3zKclahZzE5KCpQp05jijAw0EydJXeEx7tlM03LzFJ59mO5z9ieHvfBJgaASGxJR4wjfc5h8U2iiXbBhvvkZUEU9fEE4BrQ6v4NtnJImbjEP98XzrY7h9iA/s640/IMAG0552-1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Degusters woz 'ere - 2011.</td></tr>
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</div><div class="MsoNormal">Will we go back? We would, especially for those chicken skewers, the friendly service, and the possibility of finding more things on the menu that we simply adore. In the meantime (and although it’s not Afghani) if we were after a big feed of bread, dips, similar quality meats, yummy rice and generally good value, we might stay a bit closer to home and pop into our trusty Turkish haunt – Guzel Istanbul Restaurant in Mentone.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Points of note:</i></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Child Friendly?–</b> the restaurant claims to be child-friendly, but the only evidence we saw of this was the supply of high-chairs. There was no obvious play area.</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Vegetarian </b>– Yes, there is a whole section of the menu devoted to Veggo meals, also a Vegetarian Banquet.</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Drinks </b>– not licensed. They will supply soft drinks!</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Location</b> – the waiter advised that they would be changing their location in the next 3 to 6 months – so perhaps check their website before you go!</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Bookings </b>– they say you should book for dinner. We had no issues walking in with no booking for lunch on Sunday, though.</div><div class="MsoNormal"><b>Recipes -</b> they have recipes on their website, so you can try and make their dishes at home.. COOL! </div><br />
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<b><i>Rating:</i></b><b style="mso-bidi-font-weight: normal;"> <u>Nom (x2) -</u> perhaps if we chose our favourites, this would be a Nom<u><i>x3</i></u>.</b><br />
<b><u></u></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #a6a6a6;">Meh It’ll Do Nom(x3) Must go back!</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><br />
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<b><i>Done and Degusted @</i> Afghan Pamir<i><br />
</i></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><i>Set menu of Banquet # 2, including:</i><br />
-Mantuu (steamed "dumplings")<br />
-Afghani Traditional rice<br />
-hot plate of shredded doner kebab<br />
-chicken skewers<br />
-lamb mince skewers<br />
-Meatball Kofta<br />
-"choice" of vegetarian dish<br />
-naan (bread)<br />
-dips<br />
-salad and chilli/pepper dipping sauce<br />
-"mixed dessert plate" including Gulab Jaman, Baklava and Ice cream<br />
-can of soft drink (living it up!).<br />
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<a href="http://www.urbanspoon.com/r/71/1495065/restaurant/Victoria/Afghan-Pamir-Restaurant-Dandenong"><img alt="Afghan Pamir Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/link/1495065/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a><br />
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</div>The Degustershttp://www.blogger.com/profile/07022798592942606072noreply@blogger.com0Thomas St, Dandenong VIC 3175, Australia-37.9885075 145.21274659999995-37.9923005 145.21096709999995 -37.984714499999995 145.21452609999994