Sydney: Adriano zumbo patisserie

Another place on my 48 hour trip to Sydney is a visit to Adriano Zumbo's patisserie. This is the Manly one.

Catching a ferry from Circular Quay, we arrived to see a small variety of small cakes. Sadly, I was a bit disappointed arriving to see only 2 macaron flavours. Plus, I wasn't able to buy many small cakes due to lack of refrigeration while I was out..boo..

Pandan and Coffee caramel macarons

Tarte aux fruits de la passion (passionfruit tart)

 

Me eating the passionfruit tart (YUM)

Half eaten Sausage roll (hot and yummy)..

...and a random sign "kiss and ride".. I waited so long..but no came to pick me up.. (Manly is random..)

Anyway... so here are a few pictures I took when I went to the Balmain patisserie in June 2010.

As I said previously, I have a mind of a goldfish and can't remember what I ate a year ago..but I love the presentation..I'm just not huge on the taste and texture though. I think it's a little overrated. 

You can find more products and information about adriano zumbo patisserie at adrianozumbo.com

Xx

Sydney: Ms G's

During my 48 hours in Sydney in July, I visited a few eateries. One being Ms G's. This funky venue has AWESOME written all over it on many levels! Chefs Dan Hong and Jowett Yu are behind the creation of this menu and OMG the atmosphere is awesome with old school hip hop/rap playing in the background!

BUT I APOLOGISE FOR THE DARK PICTURES. Just tilt your computer screen up and down or move your  head around to take a better glimpse of the food shots. I was too afraid to look 'uncool' in such a funky place to use my flash on my trusty HTC phone. haha the lighting is pretty dark and red in the venue but the camera phone didn't capture enough of it. So I'm sorry again...but you can always go there yourself to try it out =P

The Menu

Plate o' Ms G's Pickles

We ordered pickles to start with and accompany the other dishes. They were ..well..pickled!! haha if i can recall, there were celery, carrot, capsicum, cabbage..and the memory has faded lol. it's just a plate o' pickles in the end. 

Mini crispy pork belly banh mi

The roll is filled with pickled carrot and coriander with a creamy special sauce. The pork was so juicy and had the perfect crispy skin in a warm bread roll!! Nom Nom Nom!! It was only the beginning.

Vietnamese steak tartare, prawn crackers

I always love eating steak tartare and had to give this a shot, seeing how different it was. It was really tasty and had the added crispy shallots to add to the texture. Prawn crackers..who would have thought? hahaha I loved it!! We had to fight over the last piece.

Grilled Calamari, bacon chilli jam, potato, lettuce hearts

Yum Yum Yum..this dish was delicious! Fresh, tasty and it was crazy good!!

Fried baby chicken, kimchi mayonnaise

This was 1/2 a bird and was fried battered spatchcock. It was good, but not outstanding.

Jow's sweet and sour lamb ribs

These were finger licking good!! How can you use a fork and knife? They are better eaten with your hands!!! Yum yum!!

Passionfruit, pomegranate, purple basil mocktail

Yes, I know what you're thinking... I'm an AA..have been sober for 2 years! You should be proud!! Or just a cheap drunk who passes out after 2 shots..however.. I love Ms G's!!! They offer mocktails, and I enjoyed the one I had!

"Stoner's Delight" Doughnut ice cream, chocolate, rice bubble, pretzel, peanut brittle, marshmallow

This was a lot to take in, but man did I scoffed it! hahaha I liked everything... can't complain!

Pandan chiffon cake, strawberries, coconut sorbet

This was a little weird... see, I get the Vietnamese desserts! I get them from Springvale and share them with my parents when I get the chance..I love them! However, This was just...ok..*hand lay flat and move from side to side*... the coconut sorbet was just very salty. The texture of the cake..ok..and there was so much sago pearls on the plate.. we just didn't enjoy it as much.. ah wells..

I love Ms G's nonetheless and would love to visit again when I go back up to SYDNEY!!

To check out their menu and stuff go to http://merivale.com.au/#/msgs/msgs

Xx

Chin Chin!!!

Hello.. I have finally organised pictures on my laptop and phone and wow..there are a lot of piks of food..sometimes many of one dish from every angle and many of my one and only nephew! I love LACHLAN!! haha 

Anyways...I am slowly making my way through this.. but I have a mind of a goldfish and need time to remember what I ate..hahaha

So, 2 weeks ago I went to eat at a restaurant called CHIN CHIN. Situated at 125 Flinders Lane (competitively close to CODA) hehe, it is a modern Thai eatery. Very funky and spacious..did I mention delicious as well?

Oyster Omelette

I ordered this because it reminded me of my trip to Penang. creamy oysters with egg served with fresh herbs and bean shoots. The sauce was sweet and tangy with a hint of chilli. I'm not sure what that crispy thing on top is, but it added crunch to the dish.

Kingfish Sashimi

I apologise for the almost eaten dish picture...hahaha and poor lighting... I forgot to take a photo and devoured it only to remember at the last minute with one left. It was delicious, that's why it was almost gone..just like that. The fresh kingfish was complimented with a lime type nam jihm sauce. Sweet and tangy with drops of coconut milk/cream. Scattered on top were picked thai basil leaves and julienne kaffir lime leaves with little pieces of chopped lime segments.

Caramelised pork 

So, I decided that my main dishes had to look better than the entrees and threw all pride out the door when I turned on my flash. hehehe Then I could imagine the other customers sitting nearby labelling me as one of the 'typical asian chicks who takes photos of every dish'..I might as well get used to it! The colour is amazing hahah and you guys can see the details. The pork was soft and tasty and sweet with more fresh herbs to garnish.

Mandarin Duck

This sweet succulent dish was wonderful!! The meat was juicy, the skin so crispy. And the sauce..sweet and tangy.

Son in law eggs

Soft poached and flash fried, these eggs were delicious with the chilli sauce they came with. I love runny yolk goodness and it didn't disappoint..

..but with every dish being Sweet and tangy..I was all sugared out to have desserts. I would love to go back to Chin Chin but with a lot more people to try other interesting items on the menu..and hopefully pick a balance of sweet and tangy, or salty dishes.

Xx

Get it while it's hot!!!

Hey all!!! Winter months have taken over our tummies by storm!!!!!!!!!!!!!! Are you getting fatter? hahaha coz I definitely am gaining those extra little kilos around my waist line!! But have no fear!!! Eat desserts to satisfy your taste buds and hire a personal trainer to shed it off. Work HARD! Eat HEAPS! and Work out HARDER!!! (Just don't tell your personal trainer what you ate! They just make you work way harder) hahaha shoo..don't tell my PT..hehehe

Anyways, I apologise for not informing what has been on the menu lately. I thought June was busy due to Birthday month..but damn...July has been major busy! I've been a little busy bee both work wise and being that little social butterfly that I am.

So, back to the food my salivating warriors..

Soft center chocolate pudding with pistachio ice cream

It literally goes FLYING!! For all chocolate lovers out there..you are guaranteed to burn your tongue the first time, then because it is so good, you don't learn from the first time, so you burn your tongue on the second spoonful! But it is all worth it when you sooth it with creamy nutty pistachio ice cream!!! Trust me...I'm still burning my tongue eating it every time hahaha (plus it's gluten free)!!

Passionfruit souffle with citrus salad, blood orange sorbet and a creme pat tuille

Spiced apple oat crumble with rhubarb ice cream and cognac foam

Everyone loves apple crumble..or most do!! So this is permanent on the menu for the rest of winter! Along with chocolate pudding, I think it's a winner!!

Fromager Des Clarines with sour dough bread

Warm melted cheese from France is like a cheese fondue. For all cheese lovers, it's a great way to finish off a meal if you're not into sweets.

Mandarin souffle with creme fraiche sorbet

Who would have thought that mandarin souffle would sell. I thought it would but not as well as our other favourites such as the passionfruit. But with its tangy sweetness, one word for it is...FRESH!!

Coconut pannacotta with green apple sorbet and crispy wild rice 

This refreshing dessert cools down the mouth after the duck curry or stronger tasting savouries. It just spells REFRESHING!! The crispy rice and toasted shredded coconut compliments the soft jelly like coconut and the cold sorbet texture wise. YUM YUM YUM!!

So, a month after CODA's birthday is Adam's! haha and he's so special he gets 2!! I baked him a baked New York cheesecake and Renee baked him mini cupcakes filled with salted caramel and piped cream cheese. WHAT A SPOILT BOSS!!

This cake was made for a diner who requested a cake made on the premise. Bubble wrap tempered chocolate wraps this chocolate mud cake.

Ice cream sandwich

I love house made ice cream. While I am away for 3 weeks from work, I know I'm going to have sugar withdraws. I KNOW I will definitely MISS my ICE CREAM!!! We've had cookies'n'cream, earl grey, coffee biscotti, chocolate, salted peanut caramel, hazelnut brittle... the list goes on..

CODA orange brandy snap, with blood orange sorbet and white chocolate mousse

This is the latest sweet special on the menu. The orange brandy snap tuille sprinkled with almonds is filled with a thin piece of orange cake. There is a quenelle of blood orange sorbet hidden by the white chocolate mousse and garnished with sugared almond flakes baked until golden brown. The little dots on the plate are blood orange syrup. 

Just remember, it's winter...get it while it's hot!! and also get a personal trainer or just work out. If you want to eat as much as I do and still look slimmish hahaha contact my personal trainer Perri Lim at www.b2bhealthfitness.com.au

Remember, Eat HEAPS, Work out HARDER!! 

Xx

CODA!!! CODA!! CODA!!

Although I have worked at CODA since it opened in June 2009, it has been so long since I have dined in. It was great to catch up with some primary school friends and even better over food that I see every day but don't really eat. It's so different seeing it from the diners perspective and I loved it. Not being biase, but I enjoyed everything that went in my belly, and I would do it again!!!

Freshly shucked Pacific oysters with a mirin and fingerlime dressing

The mouthful of tangy, sweet and salty dressing compliments the creamy texture of the oyster. The fingerlime gives this bonus popping between the teeth when you bite into it. YUM YUM YUM!! I cannot settle for just one, but we had a lot of food coming, so I resisted..hehe

Spanner crab, galangal, roasted chilli and lime betel leaf

Along with the oysters (and a few other dishes on the menu), the spanner crab betel is definitely a staple and a must have. The mixture consists of fresh pick mint, vietnamese mint, coriander, kaffir lime leaf, pink pomelo, a little lime juice, crab and housemade chilli jam, topped with crispy shallots. A mouthful of fresh balanced refreshing flavours to get your taste buds waking up for the next courses!!

Steak tartare, quail egg, mustard cress and caper melba toasts

Every restaurant makes their steak tartare different. Some chunkier, some smooth as a paste and some in between. CODA's tartare is smooth. The freshly grind beef eye fillet is mixed with hand chopped onion, capers, cornichons, and parsley. It is then mixed with a awesome dressing consisting of brandy, worstershire sauce, tobasco sauce, salt and pepper. It is delicious. 

Quail lettuce delight and Eggplant and Tofu lettuce delight

These lettuce delights are also staples on the menu since the beginning. The quail lettuce delight consists of shiitake mushroom, lup cheong (chinese sausage), water chestnuts and coriander. The eggplant and tofu delight consists of enoki mushroom, crispy garlic and black vinegar dressing. It's a balanced flavour and both delights contain spring onion and onion hand chopped everyday by all our dedicated chefs haha. So basically with a san choi bao, don't be shy to pick up the whole lettuce cup and eat it with your hands! Also, it might be a little messy with juices dripping down your hands but that is part of the fun and experience!! hahaha

Sugar cane prawn with sweet chilli sauce

Again, another staple on the menu since the beginning, sugar cane prawns are a must order!! These 'Medusa head' inspiring pieces of prawn mousse are Adam's intake on the Vietnamese sugar cane prawns. They are full of flavour and are like no other you have tasted from Vietnamese restaurants.

Tempura Bugs, Roy Choi's kimchi, chilli salt and soy dipping sauce

This is one of the latest dishes being an addition to the menu. Adam was inspired by Mexican - L.A. chef Roy Choi who was our guest star in March for the Melbourne Food and Wine Festival. We loved his food so much and placed this dish on to remember Roy Choi's visit. Massive seller!!!

Hervey Bay scallops, pearl tapioca and Yarra Valley salmon caviar

As seen on Masterchef, the scallop dish is a creamy rich mouthful. With a champagne beurre blanc and rocket shoots to garnish. YUM YUM YUM!!

Fish of the Day: Bouillabaisse

Chef Hendri Budiman made this OMG delicious French fish stew. It is to DIE FOR!! I could have finished it all by myself, but I was civilised hahaha The stew contained mussels, prawns, fish, chorizo, cherry tomatos, creamy potato and oysters to top it off. I WANT MORE!!!!!!!!!!!!

Grilled bavette steak, red cabbage, silverbeet and bone marrow butter

Cooked to perfection, the steak was beautiful medium rare and well seasoned. The richness of the bone marrow butter was cut by the sweet tangy braised red cabbage and silverbeet. 

From Left clockwise: Apple crumble, Coconut pannacotta, Chocolate pudding, and Ice cream sandwich

Of course we had to eat desserts at CODA!!! I thought that was the whole point of dining here!! hahahah But as you can see CODA had not disappoint me with their savouries!! 

It's different eating my creations from a diners point of view because I never eat all the elements on the dish together. I gather the taste in my head of every element separately and have a vision what it would be like together. Thinking they would marry.. a dessert is formed. Being a consumer, I have to say I thoroughly am proud of my work and think they are delicious. haha Call me vain..but I'm happy!!!

I Love working for Adam D'Sylva!! His food is so DAMN YUMMY!!! So here is Him and I at a function we did in November 2010. See, we're not always serious!! hahaha

To check out the menu and CODA itself www.codarestaurant.com.au will give you that information.

Xx