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Archive for the ‘Food’ Category

Ezard

Kat took me to this restaurant for a decadent birthday dinner last year…. I’ve been meaning to post this for ages

 

187 Flinders Ln, Melbourne

 

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vanilla kiss – vanilla infused ketel one vodka, peach liqueur, lime, mint, pineapple juice

 

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Parmesan, Garlic, and Rosemary infused olive oil
Japanese salt with nori, toasted sesame, bonito flakes
Sweet and spicy salt
Szechuan pepper

 

IMG_2237Japanese inspired oyster shooter (Kat’s was silken tofu) 

 

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char-siu quail with mandarin pancake, lime and cucumber salad and roasted rice

 

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citrus and vodka cured salmon, black quinoa, olive oil jam, smoked yoghurt, tangerine vinaigrette

 

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steamed spiced tofu with chilli, fragrant oils and crispy sweet potato

 

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steamed spanner crab dumplings with yarra valley salmon roe, chervil cress, coconut tom kha

 

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salad of heirloom beetroot and carrot, asparagus, parmesan custard, serrano jamon, hazelnuts, black truffle vinaigrette

 

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salad of heirloom beetroot and carrot, asparagus, parmesan custard, serrano jamon, hazelnuts, black truffle vinaigrette

 

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open wagyu beef burger, quail egg, onion jam, smoked tomato, beetroot crisp, truffle oil mayonnaise

 

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slow cooked pork belly, fennel pollen, celeriac, apple pudding and calvados jus

 

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eight score sher wagyu beef, white polenta, morels, red wine jam, foie gras, sticky shallot jus and mache salad

 

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Palate cleanser
Lemon and poppy seed soil, compressed pineapple, apricot foam

 

IMG_2265Ezard dessert tasting plate to share
Deconstructed carrot cake
Passion fruit parfait
Deconstructed pear and rhubarb crumble
Chocolate Brownie
Lemon curd tart with red currants and champagne foam (my favorite!)
Gingerbread crisp, honey ice cream stuffed with honey comb and a sugar tuille

 

IMG_2267nv henriques & henriques 15 years old malvasia, madeira, portugal (mine)

 

 

<a href=”http://www.urbanspoon.com/r/71/760664/restaurant/CBD/Ezard-Melbourne”><img alt=”Ezard on Urbanspoon” src=”http://www.urbanspoon.com/b/link/760664/minilink.gif&#8221; style=”border:none;width:130px;height:36px” /></a>

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30 Cato St Prahran

 

Lady D and I tootled over on a Saturday evening, ready to feast on some succulent American Style BBQ.

The place was almost empty at 6:30pm but every single table was reserved – luckily we had booked! By 7pm the restaurant was packed.

I ordered the single serve of pork robs with a side of coleslaw. Lady D was looking forward to the lamb shoulder with a side of mac’n’cheese with house smoked bacon. And of course we required some fries for the table – we’re only human.

The food arrived.

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The ribs smelled amazing. And they were the perfect size for one person to enjoy without feeling overwhelmed. The sauce was sticky and smokey and the ribs were juicy and succulent.

The house fries were crispy and delicious and hadn’t absorbed any of the oil.

Unfortunately there was something really lacking in the coleslaw. It wasn’t crisp and crunchy. And it really lacked an acidic balance.

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When Lady D put the first bite of lamb into her mouth I could see instantly that she was disappointed. I had to try – it tasted microwaved and stale and rubbery. It wasn’t the beautiful, shredded, juicy meat that it should have been. It didn’t even fall apart.

The mac’n’cheese, which should have been a rich and decadent was… A real let down. It was oozy, oil pooling around your spoon as you push through the melted cheese. It looked lovely and creamy but tasted really watery as if they’d made the béchamel with water instead of cream or milk and the macaroni was soggy and very over cooked. The only redeeming feature was the quality of the house smoked bacon.

So, it was a very mixed experience. The pork ribs were rather delicious and the staff were wonderful. The staff were attentive, knowledgable of the menu, present without being pushy or overbearing, friendly, and genuine. Whilst the food had been hit and miss, especially for my dining accomplice Lady D, it was a pleasant evening out, though a shame that so many of the menu items did not coming close to expectation.  As a burger fan, usually it’s the first thing I am drawn to on the menu.  But there was only one burger on offer – and the inclusion of fetta and sundried tomato in the pattie was far from appealing.

 

<a href=”http://www.urbanspoon.com/r/71/1780849/restaurant/Melbourne/South-Yarra-Toorak/Third-Wave-Prahran”><img alt=”Third Wave on Urbanspoon” src=”http://www.urbanspoon.com/b/link/1780849/minilink.gif&#8221; style=”border:none;width:130px;height:36px” /></a>

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My take on Hummus

After watching Make Hummus Not War I had to have a go.

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It made way more than I needed, so you might want to halve the recipe. Or not!

Drain
420g tin of chick peas
400g tin of fagioli or butter or cannolini beans

Add to a food processor

with:
385g pure tahini
1 cup of extra virgin olive oil
1 cup of strained fresh lemon juice
1 tablespoon of paprika
2 tablespoons of freshly minced garlic
1 tablespoon of salt

Blend until smooth and luxurious
Sprinkle with paprika before serving

Serve at room temperature or warm
Ideal with pita.

Make Hummus not War!

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Mother’s Day Feast!

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Slow roasted lamb shoulder
Pistachio and green olive tabbouleh
Honey roasted pumpkin and sweet potato with dukkah, tahini, and dill
Steamed kale dressed with olive oil, lemon, and toasted pine nuts

 

Jamie’s shoulder of lamb
Preheat oven as high as it can go.
Score the fat
2 Heads of garlic – break apart – Don’t peel
Season lamb with salt and pepper and sumac on top and bottom
Rosemary and garlic on bottom of tray
Lay on lamb
Garlic and rosemary on top
Splash of olive oil
Seal tray with Foil
Put in oven
Close door
Turn oven down to 170degrees Celsius
Cook for 4 hours
Rest for 15 minutes
Pull off the bone

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Cut 1kg Grey or Kent pumpkin into large chunks. Place on oven tray. Drizzle with olive oil and honey (cover tray with foil then baking paper to save on cleaning) roast until tender. Serve with a drizzle of tahini, and generous sprinkle of dukkah, and freshly chopped dill.

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Pistachio and green olive tabbouleh
100 g coarse burghul (cracked wheat) (see Note)
150 g (1¼ cups) green olives, seeded
1 bunch flat-leaf parsley, leaves chopped
1/4 cup mint leaves, chopped
1/4 cup coriander leaves, chopped
185 g shelled pistachios, toasted, smashed
2 garlic cloves, crushed
1 lemon, zested, juiced
60 ml (¼ cup) olive oil

Meanwhile, to make tabbouleh, stand burghul in a bowl of hot water for 20 minutes. Drain. Using the flat side of a knife blade, press on olives to crush. Place in a bowl with burghul, herbs, pistachios, garlic and lemon zest. Just before serving, toss with lemon juice and oil, and season with salt and pepper.

Serve lamb with the tabbouleh and lemon cheeks.

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Finally
Blanch the kale in salted boiling water for 2 minutes. Drain. Dress with olive oil. Lemon juice. Toasted pine nuts

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Thai Tuna Cakes

400g drained tuna
2 eggs, whisked
Zest of 1 lime
1 small finely diced birds eye chilli
1/2 tsp of minced lemongrass
100g of finely chopped water chestnuts, drained
1 level teaspoon of finely grated fresh ginger
4 thin spring onions, finely sliced
1 tsp fish sauce
4 drops of sesame oil
A heaped tablespoon of freshly chopped coriander
Salt and paper

Shape in to balls, press into pan. Fry in rice bran oil until golden

Dipping sauce
1 tbsp rice wine vinegar
2 tsp fish sauce
1 tsp caster sugar
Juice of the lime
Freshly chopped spring onion and coriander

Or just some sweet chilli sauce

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Seal lamb shanks in an oven tray on all sides.
Fire up the slow cooker or lidded casserole pot

Gordon’s Pepperonata
In a heavy based pan that can go in the oven –
3 tablespoons ricebran oil
1 large onion – thickly sliced
3 large roughly chopped garlic cloves
Fry off
2 teaspoons of Chilli seeds
A generous pinch of Oregano
Zest of one lemon
1/3 cup of Capers – drained
1/2 cup of Kalamata olives – drained, pips removed, halved Black
6 Anchovies
400ml White wine
Deglaze
800g Tin of diced tomatoes
Bring to the boil

Reduce for 30 minutes on a low heat
Place lamb shanks in the slow cooker. Pour over Pepperonata.
Slow cook for 6-8 hours until meat is tender

Skim fat
Reduce sauce on the stove

Serve on couscous

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Harissa Spice Paste

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In a dry pan, roast 3 tablespoons coriander seeds, 1 teaspoon caraway seeds.

In a mortar and pestle – add roasted spices and 2 teaspoons if salt flakes.

Warm 6 tablespoons of rice bran oil in a pan.
Warm – not smoking hot.

Add:
2 tablespoons of brown sugar, stir until dissolved.
1 tablespoon of cinnamon.
2 tablespoons of dried chilli flakes.
1 tablespoon of hot paprika.
1 teaspoon sumac.
Add the spice powder you made earlier (coriander, caraway, salt)

Best made a few days in advance. Play with the amount of oil. Great on steak!

On steak – steak at room temp, slather with spice paste, put in plastic bag and squeeze out any air. Leave for at least an hour. Remember – rest your meat for half the cooking time (in foil) before serving.

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