tag:blogger.com,1999:blog-516406083012361392024-03-06T05:12:47.471+11:00OMFGcarriec a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-51640608301236139.post-81163945735913598412014-05-29T13:13:00.001+10:002014-05-30T11:05:27.417+10:00Mr Ed Cafe - Flemington <div class="separator" style="clear: both; text-align: center;">
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Flemington has changed a lot over the years. In recent times we've seen an explosion of laksa joints, Japanese restaurants and dumpling houses squeezed in between kebab joints and fish and chip places; now Flemington can add a trendy new brunch place to its list.</div>
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Mr Ed Cafe, located on racecourse road is the latest addition to the Western suburbs growing brunch scene. It's a relatively large space decorated with Dom Sowersby artwork but the large display case is equally beautiful in comparison with lots of pies, cakes and other treats to choose from.</div>
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I ordered Braised pulled pork with a potato and feta hash cake and a fried duck egg whilst my friend had the bubble & squeak from their breakfast menu. I was really impressed by their bubble & squeak, it's a lighter, more attractive take on your traditional fry up. My only complaint is that there was a lot of pork on my plate for such a small hash cake, a piece of toast would've been great. </div>
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A sweet treat from their cabinet is of course hard to resist. I'm still so intrigued by their Cranberry, hazelnut, meringue cupcake. The outside is crispy and sweet like a meringue but fluffy on the inside, it's not really like anything I've had before. </div>
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<span style="font-size: x-small;">285 Racecourse Road, Kensington, Victoria, 3031</span></div>
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<span style="font-size: x-small;"><b>Phone - </b><a href="tel:+6139376 6444">(03)9376 6444</a></span></div>
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<span style="font-size: x-small;"><b>Email</b> <b>-</b> info@mredcafe.com.au</span></div>
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<span style="font-size: x-small;"><b><b>Trading hours:</b> Mon-Fri 7am-4:30pm Sat-Sun 8-4pm</b></span></div>
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</b></span>c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com1tag:blogger.com,1999:blog-51640608301236139.post-26064187181851316012014-05-23T17:39:00.001+10:002014-05-28T18:06:24.644+10:00Kong BBQ coming soon! <div dir="ltr" style="text-align: center;">
Occupying the previous spot of Pearl Cafe on Church Street, Chris Lucas' Kong BBQ is set to open up May 30th, Friday!</div>
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Headed by Chief Panda Benjamin Cooper and Pit Master Dan Briggs (from Chin Chin), Kong BBQ is a fun take on Korean BBQ and Asian street food. </div>
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<tr><td class="tr-caption" style="text-align: center;">Photos taken from Kong BBQ twitter</td></tr>
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Some of the things to look forward to are fried chicken, pork belly and soft shell crab bao. If you can't wait, hop over to Collins Street where you can try something from their pop up restaurant. </div>
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c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com0tag:blogger.com,1999:blog-51640608301236139.post-53200858149414155192014-05-22T14:18:00.000+10:002014-05-28T18:14:24.876+10:00Supernormal スーパー・ノーマル<div dir="ltr" style="text-align: center;">
Supernormal Kitchen's has relocated to its new and beautiful location on Flinders Lane. Adding another restaurant to Andrew McConnell's vast repertoire, Super Normal is his interpretation of Asian flavours inspired by his time spent abroad. </div>
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The space is modern and clean but with subtle traditional Japanese touches; especially because of the cloths hanging above the kitchen. McConnell has successfully encapsulated the unique Japanese style of blending traditional and modern aesthetics </div>
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Supernormal's menu is meant for sharing with a selection of raw dishes, dumplings or bao, veggies and larger meat dishes.</div>
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I thought the Pig head bao in particular was really good. He used an unconventional part of the pig but deep frying and packaging it in a Taiwanese bao was a great way of presenting it to a Western palate. The saltiness and spice of the sauce and the acidity from the pickles balanced out the flavours as well. We ordered a second helping before I even finished my first. </div>
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With McConnell in the kitchen, everything came out swiftly and beautifully. He did very well to capture typical Asian flavours, whilst eating I was reminded of my own travels through China and Japan. </div>
c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com0tag:blogger.com,1999:blog-51640608301236139.post-59969717685494412252014-05-22T12:18:00.001+10:002014-05-28T18:00:02.755+10:00Cobb Lane Cafe & Bakery <div dir="ltr" style="text-align: center;">
Matt Forbes, an enthusiast pastry chef from the UK who is quickly dominating the Melbourne sweets and pastry scene. Having been trained by Culinary royalty such as Raymond Blanc and Michel Roux, it wasn't a surprise that Vue de Monde, Maze and Mr Hive all wanted him in their kitchens.</div>
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Finally in 2013 Forbes opened up Cobb Lane bakery which has been delighting Melbourne with his freshly baked bread and heavenly sweets.</div><div dir="ltr" style="text-align: center;"><br></div>
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A quaint little cafe in Yarraville adorned with gorgeous blue tiling, it is the best place to finally enjoy Forbes' treats made fresh. </div><div dir="ltr" style="text-align: center;"><br></div>
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With lots of unique and extraordinary flavours such as Earl grey, passion fruit and chocolate or Ginger and Toffee there's a little something for everyone. You can also come in early for a delicious savoury weekend brekky.</div>
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<div dir="ltr" style="text-align: center;">If you can't make it to Yarraville, Forbes' products are stocked in 16 different <a href="http://www.mattforbes.com.au/stockists/">cafes</a> all around Melbourne so there's no excuse not to get your hands on his cookies, cakes or doughnuts.<br></div>
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c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com0tag:blogger.com,1999:blog-51640608301236139.post-80834830593042438282014-05-21T10:26:00.000+10:002014-05-28T17:59:02.869+10:00Mr Big Stuff <div dir="ltr">
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Mr Big Stuff has recently opened and they are serving up some serious Soul Food! </div>
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Located in Meyers place with just an Afro-girl sign at the door, Mr Big Stuff is the newest addition to Melbourne's alleyway gems.</div>
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It's all about bold southern flavours and good vibes over there. The place is stylishly laid out and has a DJ in the corner, pumping out music that makes you wanna get groovin'</div>
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All the food exceeded my expectations. The pig ear chips were an addictive treat (would've been great with beer) and their ox tongue and cheek was incredibly tender. </div>
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I was particularly impressed by the Chicken and Waffles though. I had been disappointed before at other places by bland chicken and a sad limp waffle but Mr Big Stuff's was amazing. </div>
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Crispy, well seasoned skin on a moist leg accompanied with a fluffy and crisp waffle dusted with just a touch of icing sugar. Perfection. </div><div style="text-align: center;"><br></div>
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My one complaint is that they say their menu is for sharing but if you're a big eater, one dish is more like a portion for one.</div><div style="text-align: center;"> But don't forget to wash however much you order down with something from their awesome drinks list. They've got plenty of Iced teas and even cold pressed Kool-aid with witty and clever names. </div>
<br><br>c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com0tag:blogger.com,1999:blog-51640608301236139.post-42181875220511369032014-05-16T13:09:00.003+10:002014-05-28T18:14:24.863+10:00Champion’s Bistro - Mother's day Lunch <div dir="ltr" style="text-align: center;">
In my opinion I had chosen the perfect place to celebrate with my family. Clinton McIver and his team are serving the most incredible food in the most unlikely of places. </div>
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There, you won't find ornamental decorations, you won't find Christofle cutlery and you won't find a 55th floor view of Melbourne but when the food is this good none of that stuff really matters in the grand scheme of things. </div>
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What you will find is McIver and his amazing team dishing out first class food and first class service in Clayton's local bowlo.</div>
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Everything was simply divine from the duck egg with hand foraged mushrooms to the luxurious Belgium chocolate mousse for dessert. The beef was definitely a highlight, a ridiculously tasty cut of Blackmore wagyu brisket that was cooked low and slow at 55 degrees for almost 24 hours.</div>
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Finally to top everything off, Lunch was 4 courses with a glass of prosecco for just $60. What incredible value for money. </div>
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Aline (Clinton's gorgeous girlfriend and superstar pastry chef/floor staff) has recently informed me that they've finally gotten through their VERY long wait list and that the new online booking system is now running so getting a booking will be a lot easier from now on. There'll be many more events happening in the future as well so stay tuned for more. </div><div dir="ltr" style="text-align: center;"><br></div><div dir="ltr" style="text-align: center;"><br></div>
c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com0tag:blogger.com,1999:blog-51640608301236139.post-79227347128978122782014-05-14T20:07:00.000+10:002014-05-28T18:06:24.660+10:00NOMA - Pop up in Tokyo <div dir="ltr" style="text-align: center;">
After much anticipation, Rene Redzepi has finally announced that he and his team will be opening their pop up restaurant at the Mandarin Oriental in Tokyo for one month. </div>
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It will be interesting to see how this all unfolds as they'll be ditching their usual Scandinavian ingredients and forages for the gorgeous and diverse produce of Japan.</div>
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I'm very excited to see how Noma will interpret Japanese food and culture as well. </div>
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There is no doubt that getting a booking on June 23rd will be utterly insane but this girl has her fingers crossed! </div>
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Visit <a href="http://%20noma.dk/japan">http://noma.dk/</a><a href="http://%20noma.dk/japan"><u>japan</u></a> for more info </div>
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c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com0tag:blogger.com,1999:blog-51640608301236139.post-82563536191887682014-05-08T22:46:00.001+10:002014-05-28T18:14:24.907+10:00The Commoner <div dir="ltr" style="text-align: center;">
The commoner's aim is to embody the honesty and skill of modern British cuisine. Jake Kellie, the head chef at just 23 years old has a deep appreciation of quality produce and seasonality, which has resulted in one of the best meals I've had all year.</div>
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The whole restaurant oozes honesty and charm, despite a recent fire The Commoner has still retained its gorgeous interior and courtyard, where I was able to eat on a warm evening.</div>
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The whole menu is designed to be shared, which is great except when your realise how good everything is and you want it all to yourself. A few highlights were the chicken skin with potatoes and my naughty housemade lemonade with a splash of gin. All the dishes are brilliant and demonstrate great skill but still let the traditional flavours shine through.</div>
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After our meal Jake gave us a small tour of the restaurant, which was just a delightful end to my night. I think he's a great chef, very young and talented. He's also apart of a lot of exciting food events in Melbourne such as Stage is Set, so expect ct great things from him.<br />
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c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com0tag:blogger.com,1999:blog-51640608301236139.post-45938530901010878092014-05-08T18:54:00.001+10:002014-05-28T18:05:37.227+10:00Alice Nivens Cafe <div dir="ltr" style="text-align: center;">
Take a step into wonderland and join Alice Nivens for afternoon tea. </div>
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Janet Wong's alter ego has manifested itself into the hidden gem that is her cafe. Tucked away in Port Phillip Arcade, Alice Nivens bakes delicious new treats everyday that are served alongside lovingly made coffee and tea (from Storm in a Teacup). </div>
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The cupcakes, muffins and cakes change on a daily basis so there's always an excuse to come back and try something new. </div>
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If the sweets aren't enough to lure you in, simply popping by to chat with owner, Janet is as good a pick me up than any coffee will ever be. Her energy and passion is simply remarkable. </div>
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Open Monday to Friday, it's perfect for your early morning coffee or for a bit of afternoon tea. </div>
c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com0tag:blogger.com,1999:blog-51640608301236139.post-32429832148564433652014-05-07T15:55:00.001+10:002014-05-28T18:03:45.751+10:00Rue & Co - Kong BBQ<div dir="ltr" style="text-align: center;">
Rue & Co have brought to our CBD 3 pop up restaurants to add to Melbourne's growing street food culture. </div>
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Today I tried Kong BBQ, an Asian bbq pop up located on Collins Street. Although bbq is written in Japanese on their sign, the place focuses on Korean inspired flavours. Their menu includes fried chicken, bo ssam (lettuce wraps), steamed buns, soups, salads and sandwiches.</div>
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All the meat is cooked very well. My wings were moist and covered in a rich Gochujang glaze and our pork belly had a crispy crackling. I found their kimchi was saltier than most though. </div>
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If you're not feeling Asian food, next door to Kong BBQ is Jimmy Grants (George Columbaris' souvlaki joint) and St Ali's church of secular coffee (they play some pretty awesome music too). </div><div dir="ltr" style="text-align: center;">They'll only be around for 6 months but I really love that Melbourne is trying to build a street food scene. It's definitely one of the things that our city is lacking. I think everyone should experience the joy of snacking on freshly grilled meats whilst sitting outdoors on a cold winter's day. </div>
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<a name="more"></a><br>c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com0tag:blogger.com,1999:blog-51640608301236139.post-7146236760035168922014-04-29T23:06:00.001+10:002014-05-28T18:14:24.893+10:00Northern Light <div dir="ltr">
Northern light is a recently opened bar and eatery that is quickly becoming a new favourite on Smith street.</div>
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Adam Liston, co-owner and head chef was influenced by his time in Shanghai and has created a constantly evolving menu with Japanese, Korean and Chinese influences. </div>
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Having fresh sashimi, succulent wagyu and grilled scampi being a few of its many offerings, I found myself ordering practically everything on the menu. Every dish is an ingenious embodiment of Asian street food flavours with just the right amount of finesse, but any chef that shares my love for Asian food and mayonnaise has already stolen my heart.</div>
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All the food is designed to be shared in the laid back atmosphere with exposed brick and mahogany surroundings, where one can knock back a few Sapporos whilst snacking on some bincho tan grilled skewers. </div>
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Make sure there's room for dessert though. Northern light's notorious ice cream sandwich was without a doubt amazing. A revelation that apparently took the chef several years to perfect. The bitterness of the dark chocolate biscuit with gooey caramel and green tea ice cream was a well balanced and heavenly combination of flavours, simply a must try</div>
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c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com0tag:blogger.com,1999:blog-51640608301236139.post-37147292368946353972013-11-02T01:27:00.000+11:002014-05-28T18:06:24.653+10:00Waffee - CBD Opening<div class="separator" style="clear: both; text-align: center;">
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Once hidden away in Altona, Waffee is finally opening in the CBD!</div>
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There's nothing better than an authentic handmade Belgian waffle and a nice cuppa.</div>
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They have a gorgeous selection of waffles, my favourite is chocolate stick.</div>
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I can't wait until they're open so I can try them all.</div>
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They open on the 2nd of November. Go in and enjoy a waffle!</div>
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c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com0tag:blogger.com,1999:blog-51640608301236139.post-76246736956283320032013-10-30T05:16:00.000+11:002014-05-14T11:55:02.976+10:00Mr. Miyagi<div style="text-align: center;">
Mr. Miyagi is a newly opened Japanese eatery and bar located in Windsor. After hearing a few good things and seeing some promising photos on instagram, I thought it'd be a cool place to check out.</div>
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Unfortunately most of my experience with Mr. Miyagi proved to be utterly disappointing and I doubt I'll ever return on my own volition. </div>
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For a place that tries so hard to look Japanese by plastering vintage Kirin beer posters and Japanese newspapers all over their walls and menus, they're probably as Japanese as a california roll. If they bothered to just do a tiny bit more research, they probably wouldn't have failed so much. After I noticed that the chopsticks were placed vertically instead of horizontally...I knew something was amiss.</div>
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There were a few other reasons why I left so unsatisfied, which i'll try to explain in this blog.</div>
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1. Firsltly, after being seated in a spacious booth the atmosphere was immediately ruined by the stench wafting toward us from the bathroom. It certainly did not get my appetite going.</div>
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2. Our first waitress was very nice but she obviously didn't know much about Japanese food. The way she butchered the word gyoza as '<i>guy-oh-za" </i>or nigiri as <i>'nigehri'</i> was kind of embarrassing but of course those are honest mistakes. However the second waitress was equally as nice but even more disappointing when she described the japanese omelette on our sushi platter as <i>"a Japanese egg thing, I don't really know what it's called but it's sweet".</i> It's never very reassuring when you know more than the wait staff.</div>
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3. Yes, the staff were nice but their incessant asking of if we wanted drinks started to get on my nerves. We were obviously not drinking as the majority of the table asked for mocktails (which were great) yet they still persisted.</div>
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4. The sushi and sashimi platter we ordered was just a complete disaster. We waited much longer than expected for it and when it did arrive I was almost....offended. Mr. Miyagi obviously didn't have a proper sushi chef or even a sushi knife from the look of our plate. The slices were ridiculously thick and looked as if they were hacked away with a butter knife. Some pieces were not clearly cut and were still stuck together, another even had a hole in it. The worst part was that they tried to hide these faults in the plating.</div>
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Don't even get me started on the nigiri sushi....the pieces were obviously mashed together by hand like a child with a mud pie until a sushi resembling shape emerged. What a bloody joke.</div>
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Thankfully there aren't many situations that deep fried food can not salvage and their Miyagi fried chicken with kyupi mayonnaise dipping sauce lived up to its reputation. Also their battered sweet corn, wagyu tataki and tempura battered crab roll proved to be popular items amongst the table. </div>
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The place looks very trendy and makes up for the lack of any Japanese food on Chapel street but I'd prefer Izakaya den any day.<br />
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c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com0tag:blogger.com,1999:blog-51640608301236139.post-79284538156294693002013-09-24T01:29:00.003+10:002014-05-28T18:14:24.902+10:00Jacques Reymond Cuisine du Temps - Jacques for Jack<div style="text-align: center;">
Hello Readers,</div>
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It was recently my boyfriend, Jack's birthday and so to celebrate the occasion I made a booking at Jacques Reymond's eponymous restaurant. A little Jacques for Jack.</div>
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The gorgeous restaurant is located in Prahran, an 1880's mansion with a beautifully lush garden. We rang their doorbell and were warmly welcomed by the staff. We sat in the cellar room, a simple yet modern room with a vast collection of wines and champagne next to our humble little table.</div>
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After ordering myself a glass of champagne and having a glance at the menu, we of course decided on the 9 course degustation menu. I unfortunately forgot to take a picture of our first course but it was a flavorsome mushroom broth. A great start to the night that left my taste buds ready for more.</div>
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Our second course was yellow fin tuna, smoked salmon mousse, togarashi and lemon caviar. Described as one of the highlights of the evening, this was easily my favourite course of the night. The tuna was heavenly and melted in your mouth but it was the spiced nougatine on top that made this dish a revelation. The delicate snap and the sweetness of the nougatine paired with the tenderness of the tuna was an unusual but genius combination. </div>
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Next was King George Whiting with an acidities of pickles and yuzu. A perfect example of Jacques Reymond's affinity for french technique with asian flavours, a prevalent theme in most of his dishes.</div>
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The fourth course was cuttlefish, pork shoulder and crispy chicken skin. A bold dish with an unmistakable Thai influence of tangy, sweet and sour flavours.</div>
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Our palate cleanser was the most interesting dish of the night. Parmesan custard, green peas, macerated grapes, wasabi and apple granita. A daring combination to say the least but one that surprisingly works well. The granita was my favourite component, such great and refreshing flavours.</div>
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Next was a salad of Flinders Island lamb, smoked eucalyptus scallop, scampi and masterstock jelly. An elegant surf and turf with unbelievably tasty lamb. There was so much flavour packed into that single slice of lamb, and with the addition of scampi and scallop, you simply can't go wrong.</div>
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Our next meat course was Sher Wagyu a la plancha, burnt onion and coffee. The beef was of course cooked to perfection and the sauces were a great accompaniment. The mushrooms and every other element of the dish served to enhance the flavour of the beef.</div>
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Our adorable little pre-dessert was Carmague organic red rice, apricot and sencha sorbet and champagne foam. The dehydrated raspberries gave the rice pudding a nice bit of bite but I adored the sencha sorbet. As a self proclaimed tea lover, I really enjoyed the it. The sorbet was sweet but still kept the delicate flavour of sencha tea.</div>
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Our dessert was Chocolate and chestnut mont blanc, bayleaf and cassis, bourbon chantilly and some spiced figs. What really made this dessert special was a little parcel that arrived with it, pictures above. It was warm and gave off a beautiful aroma that complimented the components of our dessert. It's those sort of little things that really impress me and give the whole dining experience an added....je ne sais quoi.</div>
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We ended our evening with tea and some petit fours. It was very sweet of the staff to write Happy Birthday in chocolate for Jack as well. It was a lovely evening, which I hope he enjoyed as much as I did.</div>
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After dining at Jacques Reymond's my boyfriend and I have officially eaten at all the three hatted restaurants in Melbourne. I feel like I've won some sort of culinary bingo hahaha.</div>
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Jacques Reymond has been an iconic Melbourne chef for well over 20 years but unfortunately he will a be retiring in December so I recommend you get in quickly before then. The restaurant will then be left to his two long time deputy chefs Thomas Woods and Hayden McFarland, appropriately renaming the restaurant to The Woodland House. I also hope to try as much of Jacques Reymond's food as possible before he retires so I've secured a booking at the Legends Dinner at Brooks in October, which he is a part of. I'll definitely write a blog about that dinner too.</div>
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c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com1tag:blogger.com,1999:blog-51640608301236139.post-69446352685403839162013-08-12T01:50:00.000+10:002014-05-28T18:02:39.894+10:00Steer Bar & Grill<div style="text-align: center;">
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This<strike> extremely overdue</strike> blog is about Steer Bar and Grill. It's a steakhouse near my work that's satisfying Melbourne's growing demand for a bloody good steak.</div>
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Their philosophy is simple; quality steak comes from cows treated with love and respect.</div>
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Whilst you're ordering, the staff comes around with a large wooden board with the various cuts of steaks they have placed upon it, which I think is a brilliant idea! Being able to see the steak to get an idea of its marbling and size is extremely helpful when trying to decide. The staff are very friendly and helpful as well, obviously very knowledgeable when it comes to steak.</div>
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We started our evening with half a dozen oysters, which were lovely. </div>
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I would definitely recommend the house cut bacon, it is a must try! The bacon is a juicy and thick slice of pure guilt that comes with an extraordinary housemade BBQ sauce.</div>
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Our steaks, as expected were cooked to perfection, so tender and flavourful. No nonsense just the great taste of beef. Our steaks also came with a little bit of bone marrow, which was a tasty treat.</div>
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The foie gras potato puree was absolutely divine. I would personally like to thank the person who decided to combine foie gras and pureed potato. I could've polished off the whole bowl on my own, table etiquette was the only thing stopping me from licking the bowl clean.</div>
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The desserts were also a highlight as well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LGSDFgShl4GnHNufQaiwmsAwbFltUsq83xDrHbkyAjjXeN3hCas2j1T_x3SwRMT5QHA6zs75NtPBpGRSiMdzjypQ0CBmcNiO3QJCVrCaTGPiF0ohf47YedoxbDdV0W9Y8kSec1Hlyg/s1600/steer3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LGSDFgShl4GnHNufQaiwmsAwbFltUsq83xDrHbkyAjjXeN3hCas2j1T_x3SwRMT5QHA6zs75NtPBpGRSiMdzjypQ0CBmcNiO3QJCVrCaTGPiF0ohf47YedoxbDdV0W9Y8kSec1Hlyg/s320/steer3.png" height="290" width="320" /></a></div>
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Their tart was lovely, it had a lot of different elements from marshmallows, jellies, meringues and ice cream.</div>
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The most memorable was the Bombe Alaska. The only way to make dessert better is having it set on fire! A touch of theatrics accompanied with ice cream enclosed in meringue. What more could you ask for?</div>
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The little bits of jelly with the Bombe Alaska went very well too, a little bit of citrus to cut through the sweetness of the meringue.</div>
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I have to confess I went to Steer twice within 2 weeks, I liked it so much I had to bring more friends. If you're one of my particularly carnivorous readers, definitely give this place a try. </div>
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Thanks for reading, I'll hopefully dish out a new blog soon.</div>
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c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com0tag:blogger.com,1999:blog-51640608301236139.post-64717733598689920532013-04-09T13:41:00.000+10:002014-05-28T18:14:24.881+10:00Attica<div style="text-align: center;">
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For my 21st birthday, I was lucky enough to have a surprise reservation at the well renowned Attica. A restaurant that has been highly recommended to me and has had a long standing place on my 'Places to go' list. My boyfriend being the attentive, sneaky but adorable boyfriend he is had made a tentative booking since January. I could not be more grateful for having him in my life.</div>
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I adored the simplicity of all the dishes at Attica. We naturally went for the 8 course degustation. We found everything was quite minimalist but the complexities and depth of flavours astonish you. </div>
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Our first amuse bouche embodied that very concept. It was a simple dish of Sorrel leaves from their very own garden and housemade creme fraiche. At first it felt strange just eating a single leaf, but the taste took me by surprise. My palate was ready for more!</div>
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The next dish was appropriately named 'The Walnut' which came with adorable tiny pickled carrots.</div>
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The inside of the walnut is revealed to us by staff and inside is a delicious walnut reduction.</div>
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Our final amuse bouche would have to be one of my favourites in terms of presentation. It was a crumbed mussel but the presentation just resonated with me. The simplicity of it, the colours, the contrast, it was all put together so beautifully. The face is painted on a mussel shell and I couldn't help admiring it until our server sadly took the plate away. I'm still wondering whether or not it's Ben Shewry's face....</div>
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Our first dish was Western Australian Snow Crab, Shiitake, Eleven Basils and Buckwheat. The delicate crab meat was lovely, which goes well with the strong flavours of the basils and shiitake broth. The added texture of the buckwheat really brought everything together.</div>
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The next dish was Marron and Fermented Corn. A very luxurious dish centred on a succulent piece of Marron. The rich sauce was the perfect accompaniment. </div>
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Our next dish was called 'A simple dish of Potato cooked in the earth it was grown'. There was nothing fancy or complicated about this dish, it just let the flavours and textures speak for itself. The potato tasted amazing and my knife glided through it like butter. I savoured every bite.</div>
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This was followed by a dish of Cucumbers, Sauce of Burnet and Dried River Trout. A lovely zesty dish filled with gorgeous shades of green. The dried river trout was not overpowering and went well with the crunchy cucumbers. This dish even impressed my boyfriend who's quite a meat-loving man.</div>
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Next was King George Whiting in Paperbark. The fish came to us folded in an envelope of paperbark and we opened it up to release an intoxicating buttery aroma. I ate this dish slowly from left to right, savouring each morsel of fish. </div>
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Our final main waas Flinders Island Wallaby, Scorched Macadamia and Ground Berry. This was my first time eating Wallaby and I enjoyed it alot. It's a very lean meat so it was of course served rare but it was still tender and delicious, not bloody at all. I was pleasantly surprised at how well macadamia and berry went with wallaby. </div>
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Before dessert, we were asked if we'd like a tour of the Attica garden out back, we of course agreed and I excitedly made my way past all the diners, the kitchen and out the back door. </div>
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There we were introduced to one of their chefs and he gave us a fantastic apple tea and a housemade vanilla and coconut marshmallow to roast on a fire. It was so much fun chatting with the chef and admiring the lush greenery of their garden. We discussed skydiving, Thomas Keller and admired their mural on the wall. It was a pleasure to know that all 11 basils from our crab dish was grown in that very spot.</div>
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When we sat back at our table our dessert was Fresh Curd Ice Cream and Blueberries covered in beautiful chrysanthemum petals. There were fresh and dehydrated blueberries, which gave the dish some bite. The flavours were so lovely and fresh.</div>
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Our next dessert had us wondering since the beginning of the evening. It is simply called 'Plight of the Bees' so we assumed it involved honey but we could have never imagined it would be such an exquisite dessert.</div>
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It was a multi-layered sensation using 2 different kinds of honey. I had no idea what each individual layer was but the deeper my spoon went in the more surprises I discovered, like a sorbet and a wafer like layer.</div>
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Thus the end of our degustation came around and to our delight I was offered the option of an extra dessert. Of course, I couldn't refuse and what was called Ben's interpretation of an Afghan biscuit appeared before me. It was fantastic, the textures and the chocolate! Oh, the chocolate! I greedily spooned this dessert down completely forgetting how full I was from all the previous courses. </div>
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Dinner for us naturally ends with a lovely cup of Jasmine tea and yet another surprise from Ben. A delightful white chocolate egg filled with salted caramel. The egg is speckled to look like a Pukeko egg, which embodies Ben's philosophy as a chef. All of this is explained on the back of a painting of the Pukeko bird given to you at the end of the evening.</div>
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Eating at Attica wasn't just a dining experience, I felt as if i was admiring the works of an artist whilst walking through a museum. The interior of the restaurant is mostly black including the walls and the curtains. Coupled with the single spotlight above you, the masterpieces before you are the truly focus of your attention. </div>
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Ben Shewry's appreciation for art is apparent from the mural of his inspiration in the garden and his father's painting of the Pukeko bird that they give you a copy of. Ben might not be a painter but he is a truly inspired chef. Our waiter told us stories of how he dreams up creations during his 3 hour commute home and how everything is perfected on his experimental degustations on Tuesday nights. I could not ask for a more dedicated chef but I only wish that my dreams were so magical as well. </div>
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c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com0tag:blogger.com,1999:blog-51640608301236139.post-14623080827914796202013-03-03T23:45:00.002+11:002014-05-28T18:05:37.217+10:00Storm in a Teacup.<div>
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Hello There,</div>
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I recently took a trip down Smith St for a long overdue visit to Storm in a Teacup. Storm in a Teacup is the baby of Sarah Cowell former tea sommelier at Vue de Monde, whom I had the pleasure of meeting when I had dinner there. Her tea knowledge and passion is inspirational and I am glad she could share her love of tea with all of Melbourne now.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwxskSovB5Jeici1sDwAG1FTOiFCscC8vFrRlCNcLreAquXYqjfiGJUXbZgnoZWj7yCfF5tHyA9MCtTbkDM5Vs2brB76ls5FiWYSAh3P_Oib4TSjmf5mluZRAFmehZu5PSNyusfwhMHQ/s1600/IMG_20130112_211700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwxskSovB5Jeici1sDwAG1FTOiFCscC8vFrRlCNcLreAquXYqjfiGJUXbZgnoZWj7yCfF5tHyA9MCtTbkDM5Vs2brB76ls5FiWYSAh3P_Oib4TSjmf5mluZRAFmehZu5PSNyusfwhMHQ/s320/IMG_20130112_211700.jpg" height="320" width="320" /></a></div>
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Basically Storm in a Teacup is a Tea bar, so they are a bar but specialize in brewing tea as well. A place like this was a heaven sent for me, there are very few places in Melbourne that do their tea justice. Most 'tea drinkers' are happy sipping from a teapot crammed with too many leaves, filled with boiling water, steeping for much too long. At Storm in a Teacup, no matter which tea you select from their extensive list, you can be sure that the tea you are drinking is brewed with the utmost respect and care. The water temperature is perfect, the steeping time is exact and the ratio of tea and leaves is well balanced.</div>
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<a href="http://www.storminateacup.com.au/uploads/77/IMG_0366.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.storminateacup.com.au/uploads/77/IMG_0366.jpg" /></a></div>
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<span style="font-size: xx-small;">photo courtesy of: http://storminateacup.com.au</span></div>
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In simpler words, they do tea RIGHT.</div>
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They also do some pretty damn good cocktails as well. ;)</div>
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I, of course could not resist their little food menu. I shared a charcuterie board and a vegie smash plate with my friend. Charcuterie boards are always great but what surprised me was the vegie smash. I really really enjoyed the flavours; there was an eggplant, beetroot and pumpkin vegie smash. Just really good simple flavours that I polished off in no time. All the staff are very knowledgeable and friendly so they can really help you decide on a tea as well as tempt you to try their selection of cakes.</div>
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They're always baking something new so pop in and have a look. </div>
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If you're a true lover of tea, you'll love this place. It's just amazing that a place like this has opened, it's a reflection of Melbourne's growing tea community and the recognition of tea's importance in culinary society. </div>
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I sincerely hope you guys check this place out, it's doing some great things.</div>
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<span style="font-size: xx-small;">Address: <span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>
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<span style="font-size: xx-small;"> 48A Smith Street</span></div>
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<span style="font-size: xx-small;"> Collingwood, Vic. 3066</span></div>
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<span style="font-size: xx-small;">Telephone: (03) 9415 9593</span></div>
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<span style="font-size: xx-small;">Opening Hours: Tues & Wed 10am-6pm</span></div>
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<span style="font-size: xx-small;"> Thurs 10am-9pm</span></div>
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<span style="font-size: xx-small;"> Fri & Sat 10am-11pm</span></div>
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<span style="font-size: xx-small;"> Sun 10am-6pm</span></div>
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<span style="font-size: xx-small;"> Closed Monday</span></div>
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c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com0tag:blogger.com,1999:blog-51640608301236139.post-920270273842378022013-02-28T11:00:00.000+11:002014-05-28T18:04:45.500+10:00Sushi Dai<div style="text-align: center;">
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Hello Readers!</div>
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So today is the final blog about my trip to Japan. This time it's not fine dining but a humble sushi place called Sushi Dai.</div>
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Located in Tsukiji Fish Market, the biggest fish market in the world Sushi Dai was pretty hard to find at first but after a bit of looking we eventually found it.</div>
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their long lines starting from 4:30 in the morning. However we were very lucky and were the second last couple to be served. As we stood in line they gave us hot tea, we ended up waiting an hour and a half but it was completely worth it.</div>
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We had the Omakase and it started off with glorious Tuna! It was so fatty and wonderfully melted in your mouth. </div>
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Next was what the chef called Golden Ice Snapper, I'm not sure what it really is but it was yummy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl5HQ7Dm_7vcgo4Q4AlN9Gqzzns2Hls1kvzI8VarvoCcGqCfZZJRsOVLdCa-uA5tTqXZ3oXTsA26Oo_IrrDjhyphenhyphenOS4uuNglZLbLv4dE4vEUMWTIJjbL7snH9KOsxhg-iW3Qu-8LrFo6wQ/s1600/Screenshot_2013-02-27-20-06-16-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl5HQ7Dm_7vcgo4Q4AlN9Gqzzns2Hls1kvzI8VarvoCcGqCfZZJRsOVLdCa-uA5tTqXZ3oXTsA26Oo_IrrDjhyphenhyphenOS4uuNglZLbLv4dE4vEUMWTIJjbL7snH9KOsxhg-iW3Qu-8LrFo6wQ/s320/Screenshot_2013-02-27-20-06-16-1.png" width="320" /></a></div>
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We ordered some beer and they gave us some octopus, because octopus is beer food! </div>
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This was followed by some Sea Urchin. It was really rich and sweet!</div>
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This is Horse Mackerel.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwSmZ5Tp4EMpJl6tfk6fvZpnIAoH22TxkQ4-hvDLR_2S8xDhCUClzlwdYdXUNAqctgdeU_rU7ooLLrkRmEeEId61cXJDxJHdmIfIemhzRQL8AUXYXxIDe96Kqsp2tRVtmXRb2RpSvTg/s1600/Screenshot_2013-02-27-20-06-49-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwSmZ5Tp4EMpJl6tfk6fvZpnIAoH22TxkQ4-hvDLR_2S8xDhCUClzlwdYdXUNAqctgdeU_rU7ooLLrkRmEeEId61cXJDxJHdmIfIemhzRQL8AUXYXxIDe96Kqsp2tRVtmXRb2RpSvTg/s320/Screenshot_2013-02-27-20-06-49-1.png" width="320" /></a></div>
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Some Japanese Omelette, which is a lot sweeter than you would expect. </div>
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This was clam. So fresh that it was still alive and moving! At first I thought it was a bit creepy but I just popped it in my mouth and it was yummy. </div>
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This was sea eel. The best eel I've ever had.</div>
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Some Tuna and Shellfish rolls.</div>
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Tile fish, such a gorgeous looking piece of sushi.</div>
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Ikura sushi or Salmon Roe. It was delicious, big bursts of flavour in my mouth.</div>
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At the end of our omakase, they asked if we'd like to have any more sushi....</div>
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We of course asked for another serving of their amazing tuna. </div>
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This was one of the three chefs in the very small Sushi Dai restaurant. He was extremely friendly and tried to speak as much english to my boyfriend as possible and spoke Japanese to me as slowly as possible haha.</div>
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We had a really good time there, we felt very welcome and all the staff were extremely friendly. </div>
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The sushi was beyond compare to anything I've ever had in Australia. You just can't beat the freshness fish from Tsukiji. </div>
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c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com0tag:blogger.com,1999:blog-51640608301236139.post-29356454791189254512013-02-27T19:38:00.000+11:002014-05-28T18:04:45.479+10:00Taian - Osaka<div style="text-align: center;">
Hello readers!</div>
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Today's blog is about my dining experience in Osaka at the 3 Michelin starred Taian.</div>
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Taian opened in 2000 and is run by chef Hitoshi Takahata, who trained for 15 years at Aji-Kiccho in Shinsaibashi. Seating only 17 people in the restaurant, Taian was one of the smaller restaurants we had visited in Japan.</div>
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<span style="font-size: x-small;">A little stone garden inside the restaurant.</span></div>
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Regardless of its small size and being quietly tucked away in an alleyway, Taian proved to be an enjoyable dining experience. Chef Takahata mainly focuses on traditional Japanese dishes but on occasion sneaks in more westernised elements to his dishes.</div>
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Our night began with a drink. I being a big fan of plum wine naturally had to try their house-made plum wine. It was so nice and sweet, I had to have a second glass.</div>
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Our first course was an assortment of dishes. I don't quite recall what everything was... but I remember being really excited to try all the new flavours and textures.</div>
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Next was a flavoursome soup with Abalone. That delicate floating thing in the middle is made out of potato, it was softly encasing some more vegetables inside. This dish was a fine example of the chef's creativity with presentation.</div>
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Our soup was followed by an assortment of sashimi and a small side of marinated shrimp. As one would expect our sashimi was fresh and delicious and the shrimp was soft but extremely flavoursome. </div>
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At the beginning of our meal, we were asked to choose a main so we decided on Kagoshima Beef and Porks spare ribs with a red wine sauce. We had a lot of good beef during our time in Japan but the beef at Taian left a big impression on me. You can just see the marbling in the picture.</div>
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Our beef was perfectly cooked so it was incredibly tender and simply melted in your mouth. The spare ribs were tender and fell of the bone with a lovely sauce that gave more depth in flavour.</div>
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Next was Deep Fried Ginseng root with Crab Harumaki. I personally enjoyed the flavour of the ginseng root but my boyfriend found it very bitter. However we both agreed that the crab was delicious and sweet, which was very suitable after the bitterness of the Ginseng root.</div>
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Our next dish was Onion soup with Oysters. Although not very traditional Japanese flavours, both the soup and oysters were rich and creamy, which blended together perfectly.</div>
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Next was more traditional and humble flavours. A bowl of mushroom rice, some pickled radish and a warm bowl of miso soup. Very simple but distinctly Japanese flavours, simply divine.</div>
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We ended our meal with a lovely Pear Jelly with assorted fruit and just a splash of pear brandy. A simple and sweet way to conclude our night.</div>
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The restaurant is mainly served by Chef Takahata's wife, who is an incredibly lovely woman. She was dressed in a traditional kimono and showed us courtesy with kindness and grace.</div>
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Being the youngest in the restaurant sometimes has its perks as well. Chef Takahata's wife brought out the bottle of pear brandy for us to have a look at, as well as their cute little Michelin man. It was such a small but sweet gesture. </div>
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Taian was our last fine dining experience in Japan and I'm glad we had such a great time. We enjoyed incredible food, whilst watching the skilled chefs work in front of us. We were shown such courtesy and kindness, it left a deep and lasting impression on me as both the head chef and his wife bowed to us at the door and watched us walk out of the alleyway. The image of them standing together waving goodbye at the doorway of Taian is something I won't easily forget.</div>
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c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com1tag:blogger.com,1999:blog-51640608301236139.post-12750590060013537122013-02-09T15:18:00.003+11:002014-05-28T18:05:37.212+10:00Top Paddock<div class="separator" style="clear: both; text-align: center;">
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After walking past the construction site 3 times a week for about 9 months now, Top Paddock has finally arrived. Proudly brought to you by the same masterminds behind Three Bags Full and Two Birds One stone, Top Paddock is their new baby located in Richmond (and fortunately next door to my work)</div>
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My first visit was unfortunately after 3 o'clock so their kitchen was already closed but I was able to order from their tapas menu. I went for White Anchovies on Toast.</div>
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An extremely simple dish that packs a punch. The anchovies were delicate and flavorsome and just a dash of oil gave it a real zing!</div>
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Soon after, the cakes cabinet beckoned my name and before I knew it a gorgeous Vanilla and Lemon curd cupcake was placed before me. The fluffy vanilla and lemon curd center was the perfect treat with the addition of an incredibly light and creamy frosting on top.</div>
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For my second visit I made sure I came before 3 o'clock, with a few girlfriends and starving! </div>
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We had such an pleasant time sitting outside and enjoying the sunshine all whilst having a fantastic lunch.</div>
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I decided to try their Soft Shell QLD Mud Crab with dill, fennel and lime mayonnaise on Brioche. I've heard a lot of good things about this dish and thankfully it did not disappoint. A very unique but tasty burger made with brioche from MoVida Bakery that is to die for. A fluffy and buttery heaven!</div>
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<span style="font-size: xx-small;">Photo courtesy of Carmen</span></div>
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My sister ordered Gin and lime cured trout, poached eggs, potato galette with a feta and beetroot relish. I got a serious case of food envy when this was brought out. I of course stole a bite and it was divine, such simple and clean flavours. A very refreshing and suitable lunch for such a hot and sunny day.</div>
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<span style="font-size: xx-small;">Photo Courtesy of Ngoc</span></div>
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My friend had their signature Top Paddock breakfast. It looked so beautiful, I'm definitely getting one ALL to myself next time. </div>
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After some gossip and drinks, we decided it was dessert time.</div>
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I chose their Chocolate Ganache tart with Raspberries. A gorgeous and rich tart with the bonus of being gluten free for the celiacs reading this blog! </div>
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My friend had this revelation of a Chocolate cheesecake brownie! It was highly recommended by all the staff and our waiter couldn't help but mention it was "life changing" as he placed it down and boy, was he right!</div>
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I had a small bite and it was absolutely mind blowing. It's as rich and chocolatey as a cheesecake but somehow is so light and creamy it melts in your mouth before you can even feel guilty! My only fault is that I did not order this myself. </div>
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With a spacious design and floor to ceiling windows that let in the summer breeze, Top Paddock is the ideal cafe for any typical Melburnian looking to sloth it out in comfort and style in this summer heat. </div>
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Chef Jesse McTavish ensures that all the ingredients used are of the highest quality, so you know you'll be eating nothing but the best as you're trying to decide which coffee to try from their huge selection.</div>
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I'm most definitely going to become a regular, so keep an eye out for me! </div>
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See you next blog !<br />
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<span style="font-size: x-small;"><b>Top Paddock</b><br />658 Church st, Richmond 3121<br /><b>Ph: </b>03 9429 4332</span></div>
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</span></span>c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com0tag:blogger.com,1999:blog-51640608301236139.post-74626840995430933522013-01-13T01:59:00.001+11:002014-05-28T18:04:45.485+10:00Ryugin - The Pinnacle of Japanese Cuisine<div style="text-align: center;">
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Hello Readers!</div>
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The next restaurant on my Tokyo holiday is 3 Michelin-starred Ryugin, which means dragon.</div>
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Quietly tucked away in Roppongi, Ryugin was an exceptional modern <a href="http://en.wikipedia.org/wiki/Kaiseki">kaiseki</a> experience. Head Chef Seiji Yamamoto's love for everything dragon is prevalent in everything from his gorgeous collection of dragon plates hung on the wall to the dragons intricately embroidered into our table cloths.</div>
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As for the food, Chef Yamamoto is able to embody traditional japanese cuisine whilst still pushing the boundaries with his own modern interpretations and methods. That night we had their Autumn menu.</div>
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We started off with some cold sake. Ryugin also offers to match a different sake to each course but unfortunately I'm not much of a drinker so we only had one bottle.</div>
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They also let us select a sake cup from a gorgeous selection of coloured glassware. I chose a lovely red one to match our bottle.</div>
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We began with a hot dish of mixed vegetables and a pine nut dressing. This small dish consisted of fine slices of 13 different vegetables. It was such a simple dish but the flavours blended perfectly, especially with the pine nut dressing. I could have easily eaten an entire bowl of this.</div>
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Next was another hot dish of Premium Sea Urchins from Hokkaido in a flash fried lace wrapping with Burdock Root and Mushroom soup. The sea urchin was rich and flavorsome and contrasted well with the delightfully crisp wrapping.</div>
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This was followed by a cold dish, a Ryugin specialty. It was Premium Monkfish liver from Hokkaido in White Miso sauce and Seasonable Vegetables. This was the first time I had Monkfish liver and it definitely won't be my last. The liver was so rich and buttery.</div>
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A beautiful bowl was then presented before us and we were instructed to remove the lid. Inside was an amazing soup of crab broth with pieces of Matsuba crab, the best quality of crab in Japan. The crab meat was so delectable and sweet.</div>
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Our soup was followed by Ryugin style sashimi. From left to right is Sea bream, Smoked Spanish Mackerel, Squid, Lobster, Sea Bream again and in the middle is <i>Ikura</i> or Salmon Roe.</div>
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All of the sashimi was incredibly fresh and tasted fantastic. I barely used any soy sauce, as the flavour of the fresh seafood alone was enough.</div>
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Our next dish was called "Autumn Colours on a Plate", it was Kinki fish, grilled eggplant and chestnuts. This dish was easily one my favourites. The fish was cooked perfectly, the skin was crispy whilst the flesh delicate and delicious. The combination of eggplant, chest nut and Kinki fish was a match made in heaven. The flavour of the fish worked well with the sweetness and nuttiness of eggplant and chest nut.... It truly was autumn on a plate. </div>
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This was a simmered dish of Cod fish roe, a fried Tofu Ball with Crunchy Mizuna. It was a simple dish but had very traditional Japanese flavours.</div>
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We then had a Wagyu beef filet grilled on charcoal with an assortment of seasonable vegetables and mushroom chips. As expected, Wagyu beef lived up to its reputation and our meat was extremely succulent and tender.</div>
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Next was Rice topped with Chinese Cabbage and Sea Bream simmered with Sanshoo pepper, Miso soup and Pickles. I loved the colours of this dish, it both looked and tasted wonderful. </div>
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Finally dessert was presented to us and I was beyond excited. Seiji Yamamoto's signature dessert was something we'd been eagerly anticipating before we even left Australia. This dessert was simply called Tangerine Candy but is so so so much more.</div>
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With our spoons we cracked open the delicate outside shell of the candy and a warm tangerine jam was spooned over. The taste and contrast of temperatures was wonderful and the delightful crackling of popping candy made this dish so fun and exciting. I can't begin to explain the complexities behind this dish but thankfully there is a video that explains the whole process (which can take almost 2 days)</div>
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This video is the strawberry version but naturally Chef Yamamoto changes the fruit according to each season. Please do take the time to watch it, it's simply genius.</div>
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Finally we end our night with a wonderfully baked Ginjou Sake Oyaki Souffle with a soft Egg Cream. After such an amazing and elaborate meal, I was quite content.</div>
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At the end of the night, I asked to have my menu signed by the chef! I was pleasantly surprised to see that he had written his name, stuck a Ryugin sticker on it and used his official stamp as well. </div>
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Currently 28th on the list of world's 50 best restaurants, Ryugin is another one of Tokyo's culinary gems. Chef Yamamoto pays extremely close attention to the seasons, which guides him in sourcing only the best of ingredients. His flawless skills and deep respect for the integrity of ingredients combine to create food that is avant-garde yet still steeped in tradition.</div>
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Impeccable food and service, Ryugin is a must try in Tokyo.</div>
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c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com0tag:blogger.com,1999:blog-51640608301236139.post-83992705398347993462013-01-04T01:19:00.000+11:002014-05-28T18:04:45.495+10:00Tokyo: Les Créations de Narisawa<div style="text-align: center;">
Hello again!</div>
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I'm back with the next part of my "Tokyo food adventure".</div>
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Today's blog is about Les Créations de Narisawa! It is an amazing french restaurant located in Minato-ku run by chef Yoshihiro Narisawa, who has trained in Switzerland, Italy and even France. The philosophy of this restaurant is most definitely a celebration of nature and the elements, respecting the seasonal changes and transformations. Narisawa recreates these spectacular landscapes through food. Once you see the photos, you'll understand.</div>
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The restaurant seats around 15 people and features a viewing window, where you can see the kitchen. I requested we have a good view cos it's always fun to see behind the scenes. We were in Tokyo during late November so we had their Winter collection menu, the theme being 'Evolve with the Forest'.</div>
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And this is where the magic started haha! The top left corner of this picture is actually our chestnut bread, gently fermenting before our eyes with the heat of a small candle. They later baked it in a hot stone bowl right at our very table!</div>
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Our amuse bouche was <i>Essence of the Forest,</i> which was chestnut water infused with a taste of the forest. The flavour was a shock and was very intense, immediately evoking a sense of being deep within a forest. I think it was to prepare our palate for the dishes to come. There was also <i>Bread of the Forest - Sumi</i>. 'Sumi' means charcoal in japanese and is reflected in the black colour of our bread. Although not the most attractive , the bread was soft and fragrant and the onion inside extremely sweet.</div>
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Next was Saba Mackerel. The flavours were so vibrant and fresh, especially with the sauce on the side. </div>
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This next dish is called <i>Ash 2009 - Scene of the Seashore </i>one of the most memorable dishes of the night.</div>
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This perfectly cooked spear squid was transformed before our eyes with a sprinkle of "ash" made from liquid nitrogen and paprika. The fog created is reminiscent of an eerie and cold sea but soon disappears leaving a great smoky flavour to accompany the squid.</div>
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This next dish was called <i>Luxury essence 2007. </i>A 6 hour chicken and pork broth with black abalone and winter melon. Such a strong flavour and perfect to be having during the winter. </div>
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Unfortunately, I've somehow lost my pictures of our Langoustine and Snapper but I can reassure you that they were delicious.</div>
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Our next dish was called <i>Sumi 2009</i>, which is Hida Beef. The beef undergoes a very long process where it is coated in charred leek that is matured and cured for 3 days. On the outside the beef looks like a simple lump of charcoal but is then sliced open to reveal a perfectly tender, blushing cut of beef.</div>
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I'd also liked to share this as well. Narisawa even made something as simple as bread and butter remarkable. </div>
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What appears to be a mossy rock was our butter! </div>
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This was our dessert. Waguri, Chestnuts in Yamazaki Whiskey. </div>
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The best was yet to come... The dessert cart arrived at our table and I could barely contain my excitement. After the waiter explained each dessert to us, we had to try them all so asked for one of each dessert! </div>
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Included was an array of tiny delectable macarons! Each of them were different flavours or different levels of cacao. Macarons aren't my favourite but it was hard to resist trying them all.</div>
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My boyfriend and I had a wonderful night, filled with intricate and mesmerizing dishes. We were able to try dishes unlike anything we've tried before whilst discussing and appreciating the complexities behind them.</div>
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I can definitely understand why this restaurant was ranked 27th best restaurant in the world.</div>
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It's not as trendy or vibrant as L'atelier de Robuchon but instead has sophistication and minimalism. I really love how such an elegant restaurant with such a pristine and methodical kitchen produce such amazing dishes that celebrate the rawness and earthiness of nature. </div>
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Thanks for reading, it's a particularly long but I'm trying something different and a bit more detailed.</div>
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Let me know if you like it....</div>
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See you for the next part of my Tokyo trip!</div>
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c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com1tag:blogger.com,1999:blog-51640608301236139.post-77847135488432569572013-01-02T20:48:00.000+11:002014-05-28T18:04:45.490+10:00Tokyo: L'atelier de Robuchon<div style="text-align: center;">
Happy New Year, everyone! </div>
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I hope that everyone's 2012 was memorable and that your 2013 will be even better! </div>
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Today's blog is about one of Joel Robuchon's restaurants in Tokyo, called L'atelier de Robuchon. It's located in Roppongi hills and truly was a unique and incredible dining experience.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUKNr6gr1EGdt4f6fxw3DhkKuYengiEzeR6NmMSQwL8iOR5oHUkIBH-f-zoqEXvC_VwGN0KOJgDiZqISrm3Ny6G0MwnpkK1RTJ_G6qRT7LLLInPFL7pgJiKGlj4x6JqT8Gtpya0nUFpQ/s1600/Screenshot_2013-01-01-15-59-53-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUKNr6gr1EGdt4f6fxw3DhkKuYengiEzeR6NmMSQwL8iOR5oHUkIBH-f-zoqEXvC_VwGN0KOJgDiZqISrm3Ny6G0MwnpkK1RTJ_G6qRT7LLLInPFL7pgJiKGlj4x6JqT8Gtpya0nUFpQ/s320/Screenshot_2013-01-01-15-59-53-1.png" width="320" /></a></div>
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The restaurant is gorgeously decorated with elements of nature, accompanied with shades of a lavish red. We sat at the bar, which is definitely the best place to enjoy a view of the open kitchen. We were lucky enough to sit right in front of where they do the desserts. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmfdDeOlrqpYqMUlsL9PY1g_Zo-R0PT800DIajFgltOEy2Ulm_1J5VKmEMnFQwd_3N0hswgH92AQkgnFOu_yEH1cq0AUexQQZ6uD0U-2cLmAgYAXUnNZZK1Ewtq5xxcEz_eCLj_9PAw/s1600/Screenshot_2013-01-01-15-59-28-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmfdDeOlrqpYqMUlsL9PY1g_Zo-R0PT800DIajFgltOEy2Ulm_1J5VKmEMnFQwd_3N0hswgH92AQkgnFOu_yEH1cq0AUexQQZ6uD0U-2cLmAgYAXUnNZZK1Ewtq5xxcEz_eCLj_9PAw/s320/Screenshot_2013-01-01-15-59-28-1.png" width="320" /></a></div>
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We began with our amuse bouche and we opted for a special set menu where we can select each course.</div>
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I had 'Le Crabe' for my entree. It was alaskan crab, avocado and lobster jelly served in the most gorgeous and creative glassware I've ever seen. It tasted amazing...I'm a big fan of crab and avocado!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUICsnrVFIW8rhg_3Ecw0ZxrO699VaywqhXsEY7rB8SuEZshdlj_h-IvJt-0mfE1mmsYJUFHGXg3QMQOcvpRwiuyH91M7q9kOX2qj01A-Oil9jRaOZQG6mN6mxMp_ROZ5Bs5oU420z-Q/s1600/Screenshot_2013-01-01-15-59-39-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUICsnrVFIW8rhg_3Ecw0ZxrO699VaywqhXsEY7rB8SuEZshdlj_h-IvJt-0mfE1mmsYJUFHGXg3QMQOcvpRwiuyH91M7q9kOX2qj01A-Oil9jRaOZQG6mN6mxMp_ROZ5Bs5oU420z-Q/s320/Screenshot_2013-01-01-15-59-39-1.png" width="320" /></a></div>
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My boyfriend's entree made mine look dreadfully boring! It was a Salmon Tartare with some gold leaf served in a bowl chilled with liquid nitrogen. This dish not only tastes <i>divine </i>but the showmanship is what really excites you! If it were tuna, this dish would have been perfection.</div>
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This is our waiter, Sylvain putting the finishing touches on my soup with foie gras ravioli. The flavours were amazing, really rich and intense. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu7ozED6TSRGjye067ZMtFV8FiGCS7j754z9Ifan1LEcKTZtb8VTz0cxYSu6dTJak9NvjEFLmtdnZ2fo5YpGLDhjC709Fvjun9gCvXqiF8XsFi1teXKodFlTfB_vPOnggt6B5oJk8i2w/s1600/Screenshot_2013-01-01-16-00-27-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu7ozED6TSRGjye067ZMtFV8FiGCS7j754z9Ifan1LEcKTZtb8VTz0cxYSu6dTJak9NvjEFLmtdnZ2fo5YpGLDhjC709Fvjun9gCvXqiF8XsFi1teXKodFlTfB_vPOnggt6B5oJk8i2w/s320/Screenshot_2013-01-01-16-00-27-1.png" width="318" /></a></div>
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For my main I had a Guinea fowl with some mashed potatoes. A really delicious bird with a delicate crispy skin and moist meat. The potatoes were a buttery dream!</div>
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Finally our dessert arrived! It was gorgeously constructed but the only way I can describe it is chocolate on chocolate on chocolate on chocolate...It was chocolate prepared in 5 different ways, more than enough to give the biggest chocoholic a run for their money. </div>
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Dining at L'atelier de Robuchon was absolutely delightful. My boyfriend and I were able to enjoy an incredible meal whilst watching all the action in the kitchen right before us.</div>
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If you're ever in Roppongi Hills definitely try this place out. They have a cheaper lunch menu during the day but bookings are still recommended. There's also a little bakery/bread section as well, where you can purchase some freshly baked goods from the restaurant.</div>
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Thank you for reading, see you next blog! </div>
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c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com0tag:blogger.com,1999:blog-51640608301236139.post-36593490107223182062012-11-17T22:53:00.000+11:002014-05-28T17:54:10.175+10:00The usual food porn and an Announcement.<div style="text-align: center;">
Hello Readers!</div>
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I've been taking a lot of OOTD pictures lately, so here is one!</div>
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It's been a while since my last blog and as usual I have been stuffing my face. hahaha</div>
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Here are some of the things I've been eating!</div>
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Pork sausages from Father's Office. </div>
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Cheese and Bacon fries!</div>
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I also made another trip back to my favourite sushi place, that's some grilled salmon..</div>
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This time they even had Ootoro! Look at dat fatty tuna!</div>
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Some Korean BBQ with the boyfriend.</div>
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I also went to a trendy restaurant in Melbourne called Chin Chin (if you're japanese, my mates and I had a good laugh too) That's some pork and pancakes.</div>
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Spiced beef roti.</div>
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Salt and Pepper Squid.</div>
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Crab and Pork Cakes. </div>
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We also had some cocktails to wash it all down! So refreshing, it had plum wine, raspberry and blueberry in it.</div>
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Chin Chin's a really great place to eat if you're into that kind of Modern Asian food and like those thai/vietnamese flavours.</div>
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I also just had the best burger of my life! Here it is! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEEEGBOcGf-CM_TIB3eGEbU920vGmB4SLtkiocYu7wX-nVstJeYXN5Y3_x0hskF9a1_yeOnlkxQ2V7JwWMF1fLBWrKWiiLyTkjQ0U1EGgKOsrm9T0LZ0xMEY0JcmQCRHmknl2Ikwx8ZQ/s1600/IMG_2631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEEEGBOcGf-CM_TIB3eGEbU920vGmB4SLtkiocYu7wX-nVstJeYXN5Y3_x0hskF9a1_yeOnlkxQ2V7JwWMF1fLBWrKWiiLyTkjQ0U1EGgKOsrm9T0LZ0xMEY0JcmQCRHmknl2Ikwx8ZQ/s320/IMG_2631.JPG" height="320" width="320" /></a></div>
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This is the Wagyu Burger from Rockpool with bacon, gruyere cheese and zuni pickle. I had my burger medium rare, it simply melts in your mouth and the Brioche is perfect as well! I can easily see why this is one of Melbourne's 20 iconic dishes.</div>
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I'll be eating at Flower Drum tomorrow as well and their Peking duck is also on this iconic list too so i'll let you know how it goes!</div>
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And of course....finally some Cake and Tea. :)</div>
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If I haven't mentioned it already, I'll be flying to Japan and China next Wednesday and I'm very excited!</div>
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My boyfriend and I have already made reservations for a couple of restaurants, so you can expect the food porn level to reach newer heights!</div>
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Internet access will be scarce but I'll try to update this blog about my holiday as much as possible so as to not SPAM you with a ton of pictures afterwards. Take care of yourselves!</div>
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Thanks for Reading.</div>
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c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com1tag:blogger.com,1999:blog-51640608301236139.post-50932180859801990432012-10-30T21:43:00.002+11:002012-10-30T21:43:53.910+11:00Food Porn, My New Wallet & My Wang.<div style="text-align: center;">
Hi Readers,</div>
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It's been a while so I snapped a picture of myself in my farm clothes haha!</div>
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My friends and I recently went up to our mate's farm for our usual bonfire and bbq.</div>
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It's also been a while since my last blog but this is a pretty exciting one so that should make up for my long absence. </div>
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So check out my Wang!</div>
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It's not what you think....I just finally bought myself my very own Alexander Wang bag. I got the cute little Rockie bag. It felt so awesome after all the working and saving I did to finally hold it in my hands.</div>
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I love the pale gold studs on the bag.</div>
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In addition to my new bag, I had to get a new wallet as well because my current one was broken.</div>
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I got a black patent Dior one and I love it! It's so shiny!</div>
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It also comes with a little gold keychain to hang off the wallet as well. It's perfect.</div>
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So now back to business as usual, it's time for the food porn!</div>
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Best burger and Beer battered chips I've had in ages. It had soft cheese!</div>
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Cheese sausage</div>
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Bulgogi Lunchbox from SU:T</div>
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Takoyaki</div>
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Spicy seafood casserole</div>
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A nice cuppa tea</div>
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Japanese Curry</div>
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Assorted Sashimi Platter from Samurai</div>
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Chocolate Pudding</div>
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Steak and Potatoes made by my masterchef boyfriend.</div>
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Chicken and Leak pie from Pearl</div>
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Roasted Quail</div>
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Scrambled eggs, Garlic and herb sausages and bacon made by my boyfriend and his friend.</div>
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That's all for now! If I haven't mentioned it previously on my blog yet, I'll be going to Japan and China in about 3 weeks so hopefully there'll be lots of fun things to blog about in the coming month. I just made a reservation for Les Creation de Narisawa in Tokyo so expect even more foodporn!</div>
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Thanks for reading!</div>
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Until the next blog~</div>
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c a r r i ehttp://www.blogger.com/profile/05259271343182312667noreply@blogger.com2