All blog posts tagged with restaurant reviews
Signature Dish -Saltwater Restaurant Emerald Beach
Have you ever noticed that when you’re showing a guest around your local area you see things with fresh eyes? I have really noticed this whilst traveling around with Lorraine from Not Quite Nigella. We have stayed in gorgeous accommodation and eaten in restaurants which are showcasing the best the region has to offer, fresh from the local grass roots producers.
Tonight’s dinner is the culmination of all that we have experienced on this road trip. We have met the local producers on the land, watched the up and coming star chefs of our region, fight it out in the this year’s Signature Dish awards. This evening we will be meeting the lovely people from the tourism departments who have been the wheels behind this event and many more like it.
We settle in to our beachfront accommodation at Saltwater, right across the road from the local surf spot of Emerald Beach. Lorraine and I spent a little long enjoying the Jaaning Restaurant and we need to hurriedly prepare for this evenings event. The evening is being hosted by the previous year’s Signature Dish winner, Chef Dustin Bowie Ford of Saltwater Restaurant.
Dustin won the title last year with his Confit Duck & Pork Belly signature dish. Tonight this dish will feature as part of the menu . After all the amazing food we have been treated of late I have high expectations for tonight’s meal and I am expecting something quite exquisite.
Oysters and passionfruit served with Cassegrain Edition Noir N.V. Pinot Chardonnay
We make our way downstairs and after just a few quick hellos we are seated and looking at the delicious sounding, if not very brief, dish titles for this evenings menu. It is explained to us that Dustin has been deliberately cryptic as on the menu as he wanted his dishes to have the element of surprise. Tonight was his night to have a little fun, and take the opportunity to express himself in the food he presents.
The first of the four courses arrives, two fat oysters sitting on a decorative bed of meringue. On the menu it states Oyster & Passionfruit but the dish is so much more. The deliciously fresh oysters are served with two different toppings, the first with a passionfruit gel and the second with crab meat and tamarillo. I love a light start to a meal, so this entree suited me perfectly. It was paired with one of my favourite sparkling Chardonnays, the NV Pinot Chardonnay from Cassegrain so I quickly settled in and become very comfortable.
Swordfish and chickpea served with Cassegrain Reserve 2009 Fromenteau Chardonnay
I adore chick pea‘s, and I love Swordfish when it is just barely cooked, and still moist. I don’t know that I ever would have thought to combine the two in a dish but the dish really worked well. The chick pea was served as a smoky puree and benefited from the addition of a few crunchy deep fried chick peas. Caramelised braised fennel added another texture and flavour to the cuttlefish and the dish was finished perfectly with squid ink foam on the side, it was really quite a special dish.
Confit Duck and Pork Belly served wtih Cassegrain 2010 Pinot Noir
The moment I have been anticipating arrives, and the 2010 Dustin Bowie Ford, winning Signature Dish is put down before me. The dish won this prestigious title as the judges felt it was a dish that best describes “the taste” of the Mid North Coast.
...another angle ;)
So what is the gorgeous meal before me? Confit organic duck leg from Gaian Poultry, a master stock pork belly rectangle which is mouth-wateringly soft, salty and delicious. This moist and crispy skinned duck was resting on a diakon rosti and garnished with a crisp Chinese salad of pickled carrot, cucumber, mango, diakon and ginger. There was just so much to love on this plate. We were even given our own wavy stick of crackling to save arguments on the table.
Next the menu announces a “palate cleanser,” no further description is given, but when we question the waiter we are told that we would be served a square of Beetroot Jelly and one of Blood Orange.
Dustin was playing games and the room erupted in to confused chattering as guest began to realise that the flavours and colours were actually the reserve of the logical. The mind is an amazing thing, and it is quite strange to look at a red jelly expecting it to taste of beetroot, only to find a delicious citrus explosion.
Once the excitement in the room died down we began to wonder what would be in store for dessert. The menu said merely “Lemon Meringue Pie”. I don’t think anyone expected to see a version of nana’s lemon meringue bought out but we didn’t quite know what Dustin would be up to with this one...
Lemon Meringue Pie served with Casay
What we had set before us was a deconstructed lemon meringue pie which had also undergone a bit of pimping on the flavour stakes. The lemon was a tangy set lemon curd slice which was sitting beside the most crunch piped meringue and served with the addition of an arty wave of ginger snap flavour biscuit base and some shards of pavlova for a little more crunch.
On this sweet final note the staff came out from the kitchen to take a bow and say a few words. Sonia Fingleton of Mid North Coast Tourism spoke of the ripple effect that this event is having throughout our region as it highlights our area as a producer and supplier of fine foods. She spoke of the importance that the heightened sense of awareness events such as the Signature Dish, Tastings of the Hastings, and the Crave 100 Mile Challenge have on the area. This awareness is what is putting our local area firmly on the foodies road map.
So it is no longer a secret, the North Coast of NSW is a Gourmet Getaways paradise.
Gourmet Getaways was a guest of Lorraine from Not Quite Nigella, Destination NSW and Mid North Coast Tourism.
Saltwater Cafe, Restaurant and Accommodation
104 Fiddaman Road
Emerald Beach NSW 2456
PH: (02) 6656 1888
Breakfast Wed – Fri 9:00 am, Sat – Sun 8:00 am
Lunch: Wed – Sun 12:00 pm
Dinner: Wed – Sat 6:00 pm
Milkbar -Port Macquarie
Milkbar Town Beach
2/38 William St,
Port Macquarie NSW 2444
It’s day 3 of my road trip with Lorraine from Not Quite Nigella. We have been on a really tight schedule with early starts, late nights and very little time for writing. I now have a backlog of about five stories from our Port Macquarie trip so far and my head is spinning trying to keep facts straight, (even with copious notes and memory cards full of photos). I am really impressed by how methodical and professional Lorraine is at handling the stories at hand.
Yesterday I didn’t finish writing and editing photos until about 1.00am, and I had only just managed to finish day 1 of our adventure! I was fairly confident Lorraine would be up to date and sure enough when we met for breakfast at the Milkbar, she announced that she had a clean slate and was ready for a new day of eating, meeting producers and restaurateurs.
The Milkbar is located on the ground floor of The Observatory Hotel and has a strong local following. When we arrive it is already quite busy, so we quickly grab a table outside in the sun and peruse the blackboard menu.
The menu is simple with just a few choices, but there are quite a number of dishes which take my fancy.
Naturally after such a late night I needed to start my day with a good strong coffee. I am pleased to say they make a fantastic cappuccino and before too long my eyes are opening as required.
Lorraine gave up her usual tea to try the cafes chai, and then we were then ready to make our breakfast selections.
For me I couldn’t go past the French Toast w sweet ricotta, marinated figs, strawberries and maple syrup.
Lorraine chose the Milkbar Breakie which is baked eggs, served with basil tomatoes, mushroom, spinach and toasted sourdough, we added a serve of bacon to the dish for good measure. After all, we had another big day ahead of us and we wouldn’t want to get hungry.
We noticed that the Milkbar keeps a lovely range of organic wood fired sourdoughs, including a delicious fruit and nut loaf which I have tried previously and loved.
The emphasis here seems to be on fresh, local food with homemade treats.
We had a wander around the lovely fresh food items whilst breakfast was being prepared and found that the Fruit loaf Lorraine had been eyeing loving was available at the cafe as a breakfast item.
We decided it may be easier to try the sourdough at the cafe rather than try and take a loaf home for later. So we added a serve of the Organic Fruit and Macadamia Sourdough toasted with Apricot & Vanilla Jam to our breakfast order.
Whilst at the counter the caramel tart which we had both already photographed was also calling out for attention, that too was ordered and we sat down as the first of our breakfast items arrived.
It was all so delicious! For two petite girls I am proud to say we demolished the breakfast like we had never eat before. I loved the fat little pan fried button mushrooms, and the basil cherry tomatoes. The French toast was covered in copious quantities of sweet strawberries and I could have happily drunk the maple syrup. Best of all, the caramel tart tasted exactly like my mother version... and my mum makes the best caramel tarts.
After a gorgeous hearty breakfast I was ready to go back upstairs to our room at the Observatory Hotel and nap!
...but alas, as we all know there is no rest for the wicked and we had a Mid North Coast Food Tour to continue.... stay tuned there is more to come!
Opening hours are:
Mon-Fri 7.30am - 3pm (breakfast till 11, lunch 12noon -
2.30pm)
Sat-Sun 7.30am - 12noon
Make sure to reserve a table as this is a very popular place during the rush hours Ph: (02) 6583 2700
Gourmet Getaways was a guest of the Observatory Hotel and Destination NSW.
Monkey Forest -Ubud Bali
What is there to do in Bali when you have eaten your fill of delicious Balinese food and you need to fill in a few hours while you regain your appetite for the next feast?
Mr GG and I decided to hop on some vespers and head off to “Monkey Forest”. If vespers aren’t your thing, there is any number of drivers ready to show you around for the same price as a bin tang or two.
Monkey Forest is located in Padangtegal a little village which is very close to Ubud, at the end of Monkey Forest Rd. It is quiet and tranquil and very different from the busy streets we had just come from in Ubud. The sanctuary is home to in excess of 500 monkeys commonly known as long-tailed macaques.
The Monkey Forest of Padangtegal is a sacred Balinese Hindu site, and as such makes for a nice peaceful stroll.
Each of the monkeys had very distinct personality, there were show offs and bossy ones, gentle ones. I had a monkey climb up my leg and try to pick my pocket!! Their traits were all so human like it was uncanny.
We were warned that the monkeys whilst gorgeously cute can get quite aggressive when it comes to matters of food. Although you are permitted to feed the monkeys we decided not to take in any bananas as I had visions of being chased by a troop of angry monkeys. As it was I managed to make a few a little cranky , by taking their photo!
I did love the gorgeous family groups with little newborn monkeys and toddlers all clinging together. This is such an adorable scene... although mummy monkey looks tired :(
During this stay in Bali we have learnt a lot more about the culture and beliefs of the Balinese people. Balinese Hinduism is unique in that they combine aspects of Animism, Ancestor Worship, (or Bali Aga meaning original Balinese belief) Buddhism, and Hinduism to form a very distinct belief structure.
The Balinese believe that prosperity is associated with the relationship that exists between the living and the dead (prosperity is something that can only be achieved through intense worship and obtainment of blessings from ancestors). Animism represents the belief that inanimate objects and other elements of the natural landscape can possess souls which can help as well as hinder human efforts on Earth.
Many Balinese believe that ravines and forested areas are particularly notorious for harbouring human and animal spirits. Monkey forest has a beautiful lush forest, deep ravine and stream which is why the site is considered to be sacred.
The structures in Monkey forest which appear to be very old, are sometimes in reality only several years old. The original structures may be quite old, but renovations are needed constantly because the soft volcanic rock, which has historically been utilized in temple construction, tends to rapidly deteriorate in Bali's tropical climate.
The bathing temple and main temples are both maintained and utilized for important religious ceremonies in the Balinese calendar.
The monkey forest was a great experience, the monkeys were so cute! Our Gourmet Getaways April Food Safari includes children over five years so this will be one of the places on our itinerary.
After our tranquil stroll we were ready to get back on the vespers and find some more delicious food. It still wasn’t really a meal time so we decided to just chose a few snack items at the Warung Ubud (translates to Ubud Kitchen)
I chose a light snack of Vietnamese Rice Paper Rolls with dipping sauce whilst husband found he couldn’t go past a double hit of deep fried goodness. Mr GG ordered Spring Rolls with a dessert of Chocolate Banana Spring Rolls. Both were deliciously crispy.
The winner naturally was the deep fried spring roll encased banana with delicious chocolate sauce.
We relaxed some more, sitting on the bamboo covered floor with cushions and watching the traffic pass by the verandah. If you look really carefully at the start of the video you can see a cow being walked down the street.
Everyone will be pleased to know that despite the rice paper roll being soaked in water and full of uncooked salad items, neither of us were any worse for the experience. Proving again what I have noticed in recent years, the hygiene and food handling in Bali has made huge improvements. We ate any food from any food outlet and no Bali Belly!
Mouse Burger with Squeaky Fries
When chef Joel McCulla from Zulu’s Restaurant in Coffs Harbour asked me to be a party to the creation of a new dish there is was an overwhelming mixture of feelings on my behalf. Naturally I was honoured and excited, there was a huge amount of curiosity, but I have to say there was an aspect of apprehension.
There is no doubting that Joel is an excellent chef with a talent for creating amazing food but there is another side to this chef, his alter ego is that of a mad scientist, with perhaps a slight sadistic slant. My thoughts went to the various Heston style dishes we have eaten as a guest in the restaurant, I wondered how he would shock the senses with this new dish.
I jumped at the invitation without so much as a second thought. Even when Joel started talking about the menu idea I have to say my mind had already skipped ahead to the story I would write. I barely took in the title “Mouse Burger with Squeaky Fries.” I did wonder in passing how he would create a burger that resembled a mouse and what squeaky fries could mean, but that was the extent of my ponderings, I was committed to the adventure.
After a few emails to arrange a date for this experiment it started to become apparent that the mouse burger was not just an unusually small burger, or a burger which looked like a mouse, but was a burger made from mice!
To say that I immediately regretted my enthusiasm is not an understatement. I honestly didn’t know whether Joel was seriously going to make me eat a rodent or whether this was all part of his sick sense of humour. Perhaps it would be an eleventh hour trick, and once I tried it he would announce that it was some regular form of meat??
When I arrived in the kitchen Joel was hard at work preparing the making for what looked like a very regular burger. I was anxious to have my mind put at ease so I ask him some questions about the various components of the dish which were busy bubbling away on the hotplate.
Mentally I had come to terms with the possibility that I may be eating a totally unacceptable form of meat. I kept reminding myself that Andrew Zimmerman had eaten far worse on his show “Bizarre Foods” and he had survived to date. I did however hope that this rationalising would not be necessary.
Sitting on a plate were three cute little knot rolls which Joel explained he had baked earlier. On the gas was a delicious smelling stock, I asked him what he was using to make the stock he named off the vegetables and herbs with the final ingredient being the carcasses left over from filleting five mice! There it was, we were eating mice, there was no longer any question!
Joel explained that the mice he was using in the dish were not caught locally, but were actually bred for consumption. My moment of relief was short lived however, as he went on to explain that these mice had been destined to be pet food for someone’s snake! Apparently this was however positive because it meant they were bred in captivity and killed without chemicals. Joel seemed to be confident in the safety aspect of eating the mice, and I was very confident that if anyone could make a mouse taste good it would be this chef so I was prepared to put my concerns aside and continue on with this adventure.
Step one in making a mouse burger. Once you have acquired the mice you must first gut, skin and fillet the rodents. Thankfully I wasn’t a part of this process as Joel had kindly completed that step prior to my arrival.
Next the rodents were very finely diced into a minced meat. I was quite impressed with Joel’s knife skills and before very long there was a little pinch bowl of very moist sticky looking minced meat.
Next Joel finely diced some ecshalot and added it to the mice mince with some secret seasoning.
The mince was then formed into a miniature burger and allowed to stand in the fridge to take shape. It is surprising that five mice condense down to just one miniature patties. He commented that the dish could never actually go on the menu as he had costed this entree sized burger at around $90 due to the preparation time involved in dealing with such a small animal.
I didn’t have the heart to tell him that perhaps that wasn’t the only reason why it wouldn’t make the menu.
Watching the burger take shape I was beginning to gain confidence in the flavours and meal that would be presented. Joel prepared a delicious white chocolate & lime aioli using the most fragrant cocoa butter. He firstly added whole garlic cloves to the butter and allowed them to infused whilst the butter was heated in the oven. The cocoa butter was them used with the lime to form the aioli
Next the mouse stock was strained and further reduced to form a demi glaze for serving with the burger. We both sampled the sauce and found that it was really tasty, rather a lot like oxtail soup. What a relief, it wasn't the least bit rodenty but it still had a real meaty full flavour, quite delicious!
The tails which had formed part of the stock were reserved for the final presentation. Joel’s plan was to fry off the tails in the hope that they would achieve a crisp finish.
I have to say that I knew I would have to draw the line at munching on the mice’s tail. Perhaps I may have been able to be convinced? We will never know because once Joel described the tail as kind of chewy and cartilagey the mental struggle was over for me, no mice tails.
A burger is not a burger without onion rings and salad, so Joel set to work preparing the burger fillings. Everything was cut with absolute precision for these “mini mouse” burgers.
Joel shredded the capsicum and trimmed the lettuce so that it would fit neatly on the little buns. The buns were first smeared with the lime aioli and then the salad was added.
Whilst the burger patty was being grilled Joel went to work to prepare the squeaky fries. These were to be made from squeaky cheese ie: Haloumi cut in slices to resemble thick cut chips. The haloumi was seasoned and fried ready for serving.
The meal was coming together nicely and it was looking rather delicious. Periodically I would be shocked back into the reality by the sight of a tail but for the most part I kept forgetting that this very regular looking burger was anything but the norm.
The bun was topped with the “Pièce de résistance” five little mice made into one miniature meat patty. The onion rings aka fried eschalots were added to the top and the burger was ready for service.
Now I know that it is usually a case of ladies before gentlemen, but in this case there was no way I was taking a mouthful until Joel had done so first. I may have been committed to the experiment, but self preservation meant that I still wanted to see the chef eat first.
I had visions of being a child again and being tricked into eating something gross, only to have that peer say “haha, I didn’t really eat mine”
It was no trick however! Joel cut the burger in half and took the first mouthful. He looked thoughtfully and nodded. I took my first tentative bite. I chew and enjoyed the flavours. The meat was very moist, and had a tender melt in your mouth texture. I hate to be the one to compare mouse to wagyu but the complete lack of chewniess in the meat took my mind to this style of meat.
The lime aioli gave the burger a really nice creamy, musky citrus kick and the salad gave the whole thing fresh crunch. Regardless of the lovely flavour I still found that I was having trouble swallowing. There was a growing lump in my throat which was threatening to stop me swallowing my mouthful. I continued to chew and with some force I swallowed... and the world didn’t stop. I had eaten a mouse!
Joel went ahead and had a second bite, so I did the same. I have to say that I enjoyed that mouthful more. I was no longer concerned about whether I would be able swallow the meal, and I already knew that the flavour was good. Joel had done an amazing job at working with the flavours and turning it into something very unique and tasty.
The really naughty aspect of this story for me is about the squeaky fries. Even in the somber atmosphere of devouring our mouse burger both Joel and I had to let out a totally wicked laugh as we bit into the haloumi and there was an audible squeek! It was as if the mice were saying one last goodbye. It was a little evil to get such a giggle out of the experience but it just made the meal more than just the smell, taste, texture it add a fiendish new dimension.
So I guess my question to you my dear readers is... how far would you dabble into the range of “Bizarre Food”? Where would you draw the line for the sake of a story?
The Jaaning Tree
Take a relaxing deep breath, and settle in for the afternoon is my advice when visiting the “Jaaning Tree”. That’s what Lorraine from Not Quite Nigella and I did when which reached this picturesque restaurant. We were on our North Coast Food & Wine Tour and arrived at “The Jaaning Tree,” we were instantly mesmerised by the lull of the water and the tranquil, serene environment of the Nambucca River.
Chef and owner Clayton Donavan grew up in the Nambucca area, as a boy would go “foraging” for food in the rainforest and on the beach. He always wanted to be a chef and his passion for local and native food is evident in the menu and his enthusiasm to share “local knowledge”.
After a prestigious international career cheffing, Clayton has returned to this spot on the water, to raise a family with his beautiful bride and lovely English Rose, Jane. Jane commented that if the chef ever goes “missing” he is usually off picking edible flowers or native berries for the restaurant.
Lorraine and I perused the menu and are instantly drawn to the oyster entree. We are after all sitting more or less on the banks on the Nambucca River so it fits that we should enjoy some fresh Nambucca oyster. We choose a selection of Natural and Asian Style Oysters.
We are presented with the most beautiful display of modern fresh food. The oysters are served with a salad of fresh edible flowers including nasturtiums, apple berry flower, viola and home grown rocket with radish, red onion and cucumber.
The oysters are fat and delicious. The taste so fresh and remind me of the sea spray. The natural oysters are served on rock salt, with some lemon and fennel. The Asian styled oysters were my favourite, they were garnished with coriander, wasabi oil, mirin and pickled ginger. The flavour was amazing! I instantly decided that I needed to try and reproduce this dish at home for Mr GG.
The menu at the Jaaning Tree is so inviting that Lorraine and I found it difficult to choose. For entrees we finally settled on two dishes, a Citrus Cured Crocodile Carpaccio and a Cheese & Macadamia Nut Beignets.
I adore raw food so I was sold on the crocodile Carpaccio as soon as it arrived. Wafer thin slices of succulent tender crocodile cured in juice and served with fresh salad leaves and pickled ginger, a wasabi crème fraiche and a chilli and coriander dressing. There was just so much flavour in the dish. It was nicely presented topped with a crispy wonton wrapper.
The Cheese and Macadamia Nut Beignets were the next dish I sampled. The choux pastry had been made with a puree of cheese and macadamia through the light crisp pastry. This deliciously light pastry it was then deep fried. The little pastries were served with an array of reductions, flavour powders and foam. There was a balsamic and wattle seed reduction plus a Davidson plum reduction, a citrus foam and native flavours in the form of powders and ground spices. I thoroughly enjoyed the combination of native traditional food, French style cooking techniques and modern ingredients. The Jaaning tree has taken “Modern Australian Dining” to a whole new level.
The Jaaning Tree also carries a range of quality preserves made from native ingredients. I was intrigued by the sound of these flavours and both Lorraine and I bought quite a few to sample at home.
Lorraine and I had decided to share a main dish of Smoked Loin. When the dish arrived it was spectacular, gorgeously presented and very large! After all the food we had consumed on the trip I was grateful we had decided to share.
This is the dish the Jaaning Tree is famous for, the Kangaroo is hot smoked using the leaves of the highly aromatic scented lemon myrtle, and served with organic baby beetroot and carrots, caramalised pear, wilted spinach and a chocolate jus to finish.
I felt so guilty eating this dish without my husband that I took a photo and sent it to him. I know he would have enjoyed the meal as much as I was. The kangaroo was so tender and flavoursome and the salad was the ultimate in fresh, healthy and tasty.
Something I have certainly learnt of the last few days is that a meal is not a meal without dessert, when you are dining with the Queen of Desserts Miss NQN!
We chose a gorgeous Creme Brulee which was deliciously rich and creamy. It was served with a divine range of coulis and powders to enhance the flavour of the brulee and a homemade ice-cream. It was a beautifully sweet finish to an amazing meal in the most idyllic of locations.
Clayton shared so many interesting stories about growing up in the area throughout the meal. We asked how he named the restaurant and he told us that when he was a child, if he was naughty and was about to be chastised, he used to hide in the backyard behind the Jaaning Tree. The Jaaning tree had a sweet sap which was like lollies from the bush.
Dorrigo Pepperberry
The name is so apt for a restaurant which serves the most gorgeous native foods, I felt like a child discovering for myself new flavours, ingredients, textures and techniques. Clayton told us stories of his foraging adventures in the local area and all the unique foods which are available in the bush, beach, river and dunes. He was so knowledgeable and inspirationally that Lorraine and I quickly agreed to be a part of his next foraging trek.
Native Citrus
Dining at the Jaaning tree was a total experience, Clayton is so charismatic and enthusiastic about the food that he is sharing in his restaurant that the meals speak volumes on native, sustainable, local, unique, healthy tasty food.
Gourmet Getaways was a guest of Destination NSW and Mid North Coast Tourism. Thank you kindly to both for hosting such an amazing experience.
For reservations contact details are;
Jaanning Tree
8/1 Wellington Drive, Nambucca Heads NSW
Ph: 02 6569 4444
Maya da Dhaba-Surry Hills
431 Cleveland Street
Surry Hills
How much food do two hungry girls really consume when they go out to dinner?
This may seem like a strange question but I have been pondering it since I had a delicious dinner with my SIL whilst in Sydney recently.
You see I usually eat out with Mr GG who has rather a good appetite. When he isn’t available it has usually been a stand in male who sits opposite me at dinner. On this particular night SIL and I were out on our own. We were having trouble deciding on which dishes to order so we took the waiters recommendation and went with the “Maharaja Banquet” which he promised would take us on a “food journey!”
The Maharaja’s banquet includes two entree’s each which are served with accompaniments such as Raita, mango chutney and pappadams. We chose the Onion Bahji, Vegetable Samosa, Chicken Tikka and Seekh Kebab for our entrees.
Perhaps we were being a little optimistic, but we were only expecting a small serve of each item.
First out were the Vegetable Samosa, a spicy potato and pea mixture wrapped in a crispy pastry and deep fried to a golden deliciousness. SIL and I had no trouble at all demolishing a samosa each, and dipped and then double dipped in large amounts of tasty raita. The Onion Bahji was a bit of a different story. Instead of a few entree pieces we were served almost a whole plate of these tasty morsels. Onion Bahji is one of my favourite entrees and this one was no exception. Usually I feel I never get quite enough on the plate, but after munching for a while I started to have concerns about just how much food SIL and I would be able to put away without the “menfolk”.
While I was contemplating this dilemma the next two entrees arrived. We turned our attention to the Seekh Kebab, a minced lamb dish with chopped chillies, ginger, garlic coriander, skewered and cooked in the tandoori oven. The dish was moist and delicious, full of gorgeous fragrant Indian spices
The chicken tikka was equally flavoursome and moist. We consumed our portions and turned our attention back to the still rather large serve of Onion Bhaji. I think we both knew we were nearly beaten and we didn’t even consider recommencing on the dish.
As part of the Maharaja Banquet we had each selected a curry. I couldn’t go past the Zaafrani Lamb Korma, a creamy silky cashew nut curry with only a little warmth. SIL chose the Murgh Makhani or Butter Chicken which is made with chicken tikka and cooked in a creamy tomato based sauce.
We had also ordered a cheese naan and a garlic naan and the dishes were served with a saffron basmati rice.
The aroma from the two curry dishes was absolutely gorgeous. We each put a tablespoon of rice on our plate, and a tablespoon of curry on the rice. We savoured the deliciousness of the dish... and looked longingly at the abundant food laid out before us. We each sadly declared that we would not be able to manage another bite.
The staff had been very friendly and attentive. Our meal remained on the table uneaten and after a while of our waiter approach us to confirm that everything was satisfactorily. Embarrassed we confessed that we usually eat out with our respective partners and we had ordered way too much food!
The dishes did not appear to have been touched be we had put in a mighty effort. The waiter offered to pack them up in takeaway containers for us. Although I was feeling a little sheepish it seemed a shame to waste two whole meals, rice and naans!
Whilst the waiter looked after our dishes the platter of desserts arrived. Oh dear! Why did we ever think we could manage a banquet?
We were presented with a gorgeous and large platter containing three desserts. SIL and I decided that we were enjoying the night so we would stay and have a glass of wine and let our meal settle. That way we could at least sample the desserts. I think it was a great decision as they were so delicious, and I have never made it to dessert at an Indian Restaurant before.
The first dessert I tried was the Gulab Jamun , deep fried dumplings which are then soaked in a sweet rose syrup, I was pleased I had made the space as they were truly delicious. I managed a piece of the Ras Malai, which are slices of Indian cheese simmered in creamy sauce with pistachios & almonds. I also really enjoyed the homemade ice-cream with pistachio and almond.
It had been a very indulgent meal and we had defiantly been taken on a delicious “food journey” as the waiter had promised. But the evening did make me wonder, how much of “my” serves has hubby has been consuming!
For a reservation at Maya da Dhaba call 8399 3785 and if you are intending on ordering a banquet bring a male friend or a huge appetite.
Cafe ish Surry Hills
82 Campbell Street
Surry Hills NSW 2010
Tucked away in a quiet little street in Surry Hills is the very quaint Cafe ish. I had this one marked on my list for dinner next time I was in Sydney. Unfortunately due to time constraints I had to make do with a lunch, (it was a very rushed trip!)
Word travels when someone is doing something a little different. I had been talking to Clayton, chef at The Jaaning Tree, Nambucca and he mentioned that Cafe ish is incorporating some native bush foods into a modern Japanese influenced menu. It sounded like a very interesting proposition, and one which tweaked my curiosity.
The flavours of Australian Native produce always interests me. I have Aniseed and Lemon Myrtle trees growing, I love the flavour of Midjum Berries and I cook regularly with Lilli Pilli. Clayton also introduced me to the Dorrigo Pepperberry at his restaurant, so I was very interested to see what Cafe ish was doing with our bush foods.
Cafe ish is a very busy little lunch spot, and had a mix of office staff buying there take away wraps and residents enjoying a relaxed lunch. The staff were friendly and attentive and the cafe itself had a homey, local feeling.
I was dining with my brother who is a very particular/peculiar vegetarian who also doesn’t eat shallot, garlic or onion.
I have had a rather extended unhealthy period of eating recently, so instead of going for my usually double shot cappuccino I decided to give my body a treat and chose a fresh juice of apple, orange and ginger. I knew I had chosen well when it arrived because from the first mouthful it felt like just the vitamin burst I needed.
For lunch I ordered the Japanese Tasmanian Salmon Set which was served with rice and miso soup. The salmon had been cooked in a miso and wattle seed teriyaki sauce which was a lot sweeter than teriyaki sauces I have had previously but it was absolutely delicious. The salmon was moist and tender, but I should have thought to ask for it to left still pink in the middle, as I love rare salmon.
“The Higher Being” aka my brother chose a vine ripened tomato salad with tofu, mizuna, crisp nori strips and macadamia. The salad was served with a bread which was also made in house. The dish was absolutely delicious; the macadamia nuts tasted as if they had be roasted in honey. The dressing was soy based and was gorgeously garlicky, and not the least bit oily, just the way I love my dressings. The Higher Being added a side of avocado to the salad which gave the dish a nice creamy component.
We were both very satisfied at the end of our lunch. We had eaten a gorgeous meal each, which was full of flavour, fresh and healthy. I will however, still need to come back in the evening as I do enjoy crocodile and kangaroo, and I can’t wait to see what the chef is doing with these meats. Cafe ish also operates as an izakaya of a night, and is fully licensed with one of Sydney largest and diverse sake selection. I am a big fan of Japanese beer so I was really pleased to note that they also have a range on tap.
Cafe ish is open every day for breakfast & lunch 7 days, and for dinner from 3.00pm – 10.00pm Thursday to Saturday.
The Corner Restaurant
The Corner Restaurant
11 Clarence Street
Port Macquarie
Despite having already eaten 12 dishes from 12 different restaurants today, courtesy of the chefs competing in the “Mid North Coast Signature Dish Competition” by the time of our dinner reservation I was actually feeling quite hungry.
Lorraine from NQN and I were dining at the Corner Restaurant in Port Macquarie, the head chef Todd Richardson had also just competed in the Signature Dish Competition , but was already back in the kitchen, and cooking for hungry patrons. Thankfully I had time for a bit of a snooze after my huge lunch, and I was now fully rested and ready for dinner.
At the suggestion on the waiter we order the house made sourdough with salted Myrtleford butter, confit garlic and caramelised onion to start. I love caramelised onion on crusty bread so I was perhaps a little overzealous in my gathering up of this condiment, but in my defense, it was delicious and I did leave Lorraine a taste.
I ordered the grilled local reef fish with carrot risotto and anchovy sorel butter. I love barely cooked, grilled reef fish and the thought of the anchovy butter was giving me heart palpitations. The dish did not disappoint, the fish was deliciously moist and salty. The carrot risotto had a lovely bite to it and I was very happy with my choice.
Lorraine decided on the orange dusted prawns and twice cooked ricotta soufflé with fresh peas and a sherry vinegar glaze. I had a mouthful of her prawns and happily declared my dish the winner.
We had ordered two mains, the first being barramundi with herb crusted smoked goats cheese, swiss chard and vincotto and the second dish a twice cooked veal served medium rare with chestnut puree, kale mashed potato tomato and olive salsa. We shared each of the dishes, with my favourite being the veal. The meat was deliciously juicy and a lovely and pink colour, and I was in the mood for a delicious mash.
Despite my now groaning stomach, I really wanted to try the five layer chocolate cake with double cream. I have realised I am a real cake lover and five indulgent layers sounded too good to be true. The waiter did name all the different layers, but alas it was lost to me in my chocolate frenzy. Suffice to say it is worth stopping in and trying for yourself!
Lorraine chose a Mascato poached pear with leatherwood honey ice-cream and thyme biscotti. Whist this was a far more sophisticated looking dish I was not tempted. I had eyes for my chocolate love only.
Lorraine & I dined as guest of Destination NSW and Mid North Coast Tourism. For bookings contact The Corner Restaurant on 02 6583 3300 or website.
Day 2 -2011 Mid North Coast Signature Dish Competition
On day two of the North Coast Food tour with Lorraine from NQN I find myself at the Port Macqaurie TAFE. We were inside a busy, bustling kitchen watching 12 Finalist chefs prepare their signature dish for judging.
The mid North Coast Signature Dish Competition is now in its forth year. Through this competition chefs have the opportunity to showcase the very best of local produce in a dish which they feel represents their restaurants signature dish. The competition is a Mid North Coast Tourism initiative which aims to highlight the area as a leading food and wine destination. Through the prizes supplied by industry sponsors such as Rydges Hotels, Cassegrain wines, Focus Magazine and Joyer Consulting the winner of the competition is given the tools to further promote their restaurant.
Judging the winner of this prestigious competition is previous winner Glenn Thompson from Zest Restaurant in Port Stephens, David Baker of Port Macquarie TAFE and our very own, much adored Lorraine from NQN. I have been asked to join the "people choice judging panel" so I also had the pleasure of tasting all the dishes you see before you.
So without further ado I will lead you through these mouthwatering dishes. I can honestly say I enjoyed every mouthful, and being a judge naturally I tried each dish! (It's a hard job but someone has to do it!) Be sure and visit the restaurants shown below, and support our wonderful food & wine industry. I think there is only two restaurants on the list that I haven't as yet eaten at, and I will be sure to rectify this situation shortly.
Lee O’Carroll
Bonville International Golf Resort
Coffs Harbour
Roasted Hastings Valley organic Chicken breast, boudin of chicken and basil, tomato consommé, sweet corn puree and baby carrots.
Clinton Hunter
Opal Cove
Coffs Harbour
Duck Assiette
Cured Duck Breast with Asian herb salad and macadamia Praline
Crisp duck confit with shitake mushroom
Five spice duck breast on braised wombok drizzled with spiced plum sauce
Todd Richardson
The Corner Restaurant
Port Macquarie
Assiettte of local Pork
Confit Cheek
Pork Belly & Trotter Sausage
Poached Fillet with winter vegetables and pumpkin puree
Luke Justin Cameron
Sandpiper Restaurant
Nelson Bay
Port Stephens Snapper Fillet w smoked prawn, basil & feta tortellini, roast cherry tomatoes and verjuice emulsion sauce
Robert English
AVE Restaurant
Bellingen
Assiette of local squid
Sautéed local squid with saffron mussel
Local tomatoes & broad beans with local smoked port foam
Squid ink risotto w crispy squid tentacles tossed in orange paprika salt and local wild violets
Joe Fallon
The Rustic Table
Woolgoolga
Pan roasted local goat rump with banana skordalia, fresh rocket and blueberry tzatziki.
Kien Nguyen
Rendezvous CEX
Coffs Harbour
Supreme of Gaian Duckling pocketed with lemon oil infused local king prawn on a chutney of garden fruits and lakeview fresh mushrooms with black truffle shavings and an Edition Noir 2008 Durif reduction. Sided by a timbale of green apple Jelly and crisp rice paper garnishing.
Chris Macleod
The Restaurant @ Cassegrain
Port Macquarie
Ballontine of locally farmed rabbit.
De-boned rabbit leg with herb vegetable and rabbit farse, prosciutto wrapped loin with celeriac puree and game jus.
Stefano Mazzina
Fiasco Ristorante & Bar
Coffs Harbour
Trio of Red Mullet
Steamed red mullet on a bed of fennel and garlic puree, zucchini caponata and veal reduction.
Zucchini flower filled with red mullet mouse on a cherry salsa and manzanilla olives.
Red Mullet and lard tartare with quail egg and red mullet foam.
Joel McCulla
Zulu’s Restaurant & Bar
Coffs Harbour
Cricket & Coconut Crumbed Prawn Platter
Sweet succulent locally caught prawns coated in an Umani rich coating of ground roasted cricket and shredded coconut, served with an array of sauces and sides. Sauces including Sik Sik, an African roasted capsicum sauce, Muamba, an African peanut sauce, a fresh salsa verde and a lemon foam. The dish is further garnished with a Berbere Chilli Paste from four different chillies so dinners can adjust the heat to their own taste.
Dustin Bowie Ford
Saltwater Restaurant & Bar
Emerald beach
Assiette of Dorrigo Valley Capretto, butternut pumpkin bread, butter pudding and jus fume
Scott Evans
Sundowner Tiona Tourist Park
Sizzling garlic salt and pepper squid with spring onions, coriander, baby potato, lemon verjuice served with oyster bomb.
Phew! That was a lot of delicious food! I was very pleased to find that all my favourite local restaurants were represented in the competition. Being from Coffs Harbour I tend to be a little biased toward my home area, we were very well represented with 8 of the 12 finalist coming from Coffs or the immediate surrounds.
David Bowie Ford 2010 Signature Dish Winner
Last years winner David Bowie Ford of Saltwater Restaurant, Emerald Beach put up another delicious plate but he couldn't hold on to the title. The judges found in favour of Robert English from AVE in Bellingen. Robert produced the Assiette of local squid, a meal which is currently on the menu at AVE should you wish to try the winning dish.
Robert English 2011 Signature Dish winner with Glenn Thompson 2009 winner & judge
Voting for this prize was a lot less of a hushed affair. We were a table of twenty and we were each served delicious canape style versions of the original dishes. There was much oohing and aahing and quite a bit of discussion about each dish, and the talented chefs that had produced our banquet. Cassegrain wines were served to compliment the meal, and I am sure everyone appreciated the opportunity for a long and leisurely lunch. Now to the all important "Peoples Choice Award."
Kien Nguyen of Rendezvous CEX Coffs Harbour won the peoples choice with his gorgeous ensemble of Supreme Gaian Duckling. Rendezvous is open for functions and group bookings.
I thoroughly enjoyed being a part of such an exciting local event. It is always great to have the opportunity to promote the wonderful tourism, food and wine we have available on our own doorstep. Congratulations to all who participated int he event.
Gourmet Getaways would like to thank Mid North Coast Tourism and Lorraine from Not Quite Nigella for the invitation to this event.
The Rustic Table
Beach Street
Woolgoolga
What to do on a miserable wet day, when the family have been housebound for over 24 hours? In these instances I usually suggest we all “go for a drive, and see where we end up.” Little does Mr GG know, I am usually thinking about food and I usually have a pretty good idea where we will end up!
On this particular day I have “The Rustic Table” in my sights. The Rustic Table is a little cafe in the town of Woolgoolga 20 mins north of Coffs harbour. For a small cafe/restaurant the chef, Joe Fallon, has been making rather a lot of noise in culinary circles. Joe was a finalist in the 2011 Signature Dish Awards with his “Pan roasted local goat rump with banana skordalia, fresh rocket and blueberry tzatziki.
Being a judge of the “Signature Dish” people’s choice award I had the opportunity to sample all the dishes on the day, and this was one meal which really stood out.
So I thought it was only fair that I should show hubby what he had missed out on.
We were planning on having lunch but arrived late in the day. I was worried the kitchen may have been closed as it was already after 2.00pm. I needn’t have been concerned, the place was full. We were seated at the last available table by a very energetic, rather eccentric, but very friendly waiter.
I think I have mentioned before that Mr GG always orders a banana smoothie for breakfast or lunch when we’re out. So when I saw the Chai Banana Smoothie I knew it had his name all over it. When it arrived the spicy chai aroma was gorgeous! The smoothie itself was thick and creamy, full of ice-cream and sweet banana. I honestly believe it will be hard for hubby to go back to an ordinary smoothie after trying this one.
My drink of choice was to be a plain and simple sparkling mineral water only the waiter suggested I should try the chefs homemade lemon myrtle syrup. I love Lemon Myrtle and have the trees growing at home, so this was a nice surprise. The syrup gave the mineral water a sweet subtle lemon flavour with a hint of what I can only call “the taste of Australia” that slight Eucalyptus taste which I adore in bush foods.
For my main I ordered the Greek Style Marinated lamb rump which was served with a hummus, roasted vegetables and fresh yoghurt. The waiter informs us that the chef cooks the lamb medium rare which I am very happy to hear. When the dish arrives it is deliciously moist and pink, just the way I like it. The roasted pumpkin is beautifully caramelised and the homemade hummus has just the right amount of garlic and lemon tang.
Mr GG chose the freshly caught Swordfish with smashed chats, baby spinach and lemon myrtle aioli. The aioli was the creamiest I have tried and was delicious with the crunchy smashed chats. I am always wary of swordfish on menus, as it has a tendency to be dry if slightly overcooked. I had nothing to worry about. This swordfish just melted in my mouth.
The children had already eaten lunch so they were treated to afternoon tea of a giant chocolate chip cookie and strawberry milkshake. They were very happy children indeed, the biscuit was almost as big as little miss A’s head!
The restaurant is also open Thursday, Friday and Saturday evenings for A la Carte dining, on these nights you can try Joes Signature Dish.
For reservation Ph: 66541645
Citrique
158 Ferny Avenue
Surfers Paradise
I have always considered “The Marriott’s” seafood buffet to be the best of all the hotels on the Gold Coast. They serve copious quantities of delicious fresh seafood, feature live cooking stations and luscious desserts. On a recent visit to the Gold Coast I was pleased to find that the restaurant had just reopened after a huge refurbishment and a name change. I would have been devastated if our stay at the Marriott didn’t include an evening enjoying their famous buffet.
So what is new? The restaurant appears larger, and I am told there is more seating. It has definitely been modernised. The Marriott has always had “live” cooking stations at their buffet which allows guest to order custom made dishes and interact with the chef as the order is completed. There is now more emphasis on this aspect of the buffet with a live pizza station, risotto station, laksa noodle station and more.
The buffet is broken into zones, firstly the “Cold Zone” which features an absolute abundance of fresh local seafood, sushi and sashimi, salads, deli-style cured meats, antipastos and cheeses.
Seafood Selection
Sashimi Selection
Antipasto Selection
Cheese Platter
Fruit & Nut Selection
Salads in the "Cold Zone"
Pancetta & Witlof Salad
Pumpkin Feta & Walnut Salad
Tomato & Chorizo Salad
The Hot Zones offer a selection of European dishes, exotic curries and a Yum Cha Steamer Station.
Salt & Pepper Squid & Prawn with Blood Orange
Mi Goreng Pork & Prawn
Szechwan Chicken & Beans
The Grill Zone has a variety of Indonesian-style satay skewers and roast meats on offer.
Decadence Zone displays an ice cream station complete with a condiments bar and hand crafted desserts prepared by the pastry team.
Most of my time was spent enjoying the delicious seafood. I am probably not the best person to bring to a buffet because I fill up very quickly. Knowing this, I have learnt to choose wisely. You can see my gorgeous plate of succulent seafood.
I returned for my hot seafood selection, Oysters Kilpatrick and a moist delicate grilled snapper in a creamy saffron sauce.
I tried a mouthful of the mushroom risotto, it was so creamy and flavoursome I cursed the fact that I would not be able to manage a bowl of this and a dessert plate. I had already wandered amongst the desserts and I knew I needed to save a dessert space!
Mr GG ploughed through platefuls of seafood like a trooper. He then commenced on the satay stick, steamed pork buns and Szechwan chicken.
The children enjoyed a variety of food and then had some pizza. We had sat way to close to the dessert bar, and before to long the inevitable trips to the ice-cream commenced, as did the filling of bowls with M&M’s!
Ice-cream Selection
Toppings for Ice-cream
After a long "rest" break and a glass of wine I felt I had made
space for a plate of desserts. I love little baby sized treats because it means
I can fit more variety on my plate. My favourite bite size treat was the lemon meringue pie
closely followed by the chocolate mousse tart.
Once again the Marriott is the benchmark for buffet dining.
Citrique is open for breakfast, lunch and dinner. Phone: 07 5592 9772 for a reservation.
100 Mile Challenge Dress Rehearsal
What do you get when you combine four amazing chefs, from four very different restaurants, fresh local produce from the sea and the paddock, plus a generous splash, of some top quality local vineyards? I would say it must be the Mid North Coast’s entry to the “Crave” Sydney Food Festival’s “100 Mile Challenge”
The aim is of this challenge is to prepare a menu using fresh local produce and wines from within a 100 mile radius. The chefs, when designing the menu needed to ensure that the character of our region was evident in all the components of the meal.
Image Courtesy of Sonia Fingleton Mid North Coast Tourism
So who are the chefs leading the charge for our regional cuisine? The 2010 Mid North Coast Signature Dish Competition winner, Dustin Bowie Ford from Saltwater at Emerald Beach.
Dustin pictured centre
Stefano Mazzini from Fiasco Restaurant in Coffs Harbour, Taz Huggins who is also from Fiasco.
Last, but certainly not least, a chef with a huge personality, Clayton Donovan from Jaaning Tree in Nambucca.
What a formidable team! I have had the pleasure of dining at each of these restaurants in the past, and I know with the guys all working together in the kitchen we will be in for a treat tonight.
The other contenders in the 100 Mile Challenge are Southern Highlands, Central Ranges, Riverina and South Coast, with prizes being awarded to the winner of each course. The big event is being held at the Eveleigh Markets in Sydney on the 30th October 2011.
On the 17th October 2011, Osprey Restaurant in Coffs Harbour played host to a dress rehearsal dinner, for the Sydney Crave Festivals 100 Mile Challenge. Myself, and three guests joined 60 privileged individuals to sample our culinary entry to the competition.
We were treated to the three course “100 Mile Challenge” menu, which was also accompanied by a selection of local wines. Gaeme Davies from Long Point Vineyard narrowed down the selection of matching wines to two for each course. Guests at the dress rehearsal were asked to vote for their favourite wine to accompany each course. This involvement was a real honour. I think everyone took their role seriously. It was also a great opportunity for patrons to try a variety of local wines which they otherwise may not.
So what is the taste of the Mid North Coast? Let us begin the feast with an entree from the river and the sea.
Nambucca River Oysters freshly shucked and served with a Dorrigo Vodka Foam.
A salad of squid and prawn with delicious tomato jelly, finger lime and macadamia. Ceviche Cured Kingfish with foraged flowers and betel leaf, the wine to match this course was a choice between Roses Vineyard Sparking Chardonnay 2011 which I have previously reviewed in “Top Drop,” or a Bago Spritzy Chardonnay NV.
The entrees were all light, fresh and delicious. My favourite was the Nambucca River Oyster, it was a large plump oyster which tasted like the sea, the accompanying foam was the perfect addition.
The main was about being free range and organic. We were served a gorgeous melt in the mouth rich, dark meat Gaian Duck thigh, and twice cooked spiced Pork Belly with a pickled salad of diakon, cucumber, radish, chilli and mango slivers. The native fruit Apple Berry also featured on the plate and can be seen in the “plating up” image.
Accompanying this course was the choice between Cassegrain Edition Noir 2010 Pinot Noir, which is my current favourite red at home, and the Rose’s Chambourcin 2010. The Roses Vineyard Chambourcin caused a bit of an upset at our table when it was served. It was so gorgeous! A very mellow, full palate wine which we felt suited the dish to a tee. Our loyalties were shifted and I think there were a lot of votes for the Chambourcin at our end of the table!
No meal is complete without a dessert, so from the beds, bushes and brambles we are served a dish of local berries and native wildflowers. The delicious berries are presented on a hand crafted slumped glass dish with strawberry coulis and a yoghurt and basil pannacotta and honeycomb crumbs.
The berries were so sweet and delicious that I would have happily consumed them alone!
To finish the evening we are asked to chose between the Cassegrain Noble Cuvee NV and the Long Point Vineyard Agent Orange on the rocks. I have a soft spot for the Cassegrain Noble Cuvee so this was a lovely way to finish a delicious evening.
On a more serious note, competing in the 100 mile Challenge in Sydney is one of the many ways the Mid North Coast is developing a reputation for having a luscious food based tourism culture. As locals we also need to celebrate our blossoming local food & wine industry, and support the restaurants, growers markets, festival and vineyards to grow.
Zulu's Restaurant
27 Grafton Street
Coffs Harbour
It’s not often that I am lost for words. But as I sit here with a blank screening trying to imagine how to describe my evening at Zulu’s Bar & Restaurant I am speechless. The word unique instantly comes to mind, but the restaurant, the food and the chef are so much more than that.
Perhaps I should start at the beginning; I met the head chef Joel McCulla at the Signature Dish Awards where he was a finalist. The dish he created was a Cricket & Coconut Crumbed Prawn Platter. It may sound like a fairly benign dish but all was not as it seemed.
The dish arrived, served as a mystery box experiment, to be assembled prior to eating... if you dared.
There were test tubes and beakers, capsules of powder, curious tubes of sauces and chilli pastes that the judges were to use with the cricket coated prawns. Yes... I did say crickets, they were ground roasted crickets which stimulate the Umami receptors on your palate.
Now readers, I think we are on the same page.
After seeing this mad scientist/chef at the Signature dish awards I knew I had to pay Zulu’s a visit and sample more of this unique menu.
The menu is actually three separate menus;
The First is the African Menu
It comprises of entree, main and dessert meals which all contain the unique African flavour palate of the owners home country recreated by this talented chef. There are seven berbere chilli pastes in varying shades of heat, and the most amazing aromatic nitter kebbeh, or spice infused clarified butter. Guest can also chose from a selection of African styled side dishes.
The Second is the Gerole Grill Menu
It feature the fantastic flavours created when using a volcanic rock grille. As with the above menu guest can tailor the sauces and sides dishes for a custom meal.
Veneficus is the third Menu, this is where Joel has let the mad scientist free.
He may have gone a little crazy because nothing is as it seems. There are hidden surprises, experiments and quirky named dishes, your senses will be spinning. Coffs Harbour has its very own Heston Blumenthal.
What do you order with all these choices? Readers, do you ever get truly stuck and have no idea which way to go? We must have looked confused because Joel suggested that he should send out some entrees while we took our time over the selection of a main. Whew! Good idea! When in doubt, ask the chef.
Perhaps I should have been a little nervous, after all I had already seen some pretty crazy food from him, but I was excited. I was ready for a theatrical experience, and I had no doubt that was what we were in for.
Our entrees arrived and were placed before us. The first was from the Gerole Grill Menu and was a poached prawn in coconut milk with jasmine rice, roast capsicum puree and a lemon infused herb paste. I have never had such succulent sweet prawns, the coconut milk broth was deliciously creamy and fragrant. We were off to a fantastic start and I was pleased we had left the decision making to the chef.
The second entree was a bit of a mystery. This dish was from the Veneficus Menu and was called “Duckwork Orange.” The two fat spring rolls looked harmless enough, but they were served with two white capsules and a beaker containing orange fluid. I had no idea what to expect but we were informed the chef would be conducting the experiment on our behalf.
A picture is worth a thousand words.
What the images cannot tell you is just how good this dish tasted. The duck spring rolls were so moist and spicy; they had the African flavour base that I know I will continue to crave. Whilst the sauce was foaming it was like a sweet sherbet frothy marmalade. It was tangy and delicious and matched the spicy duck perfectly.
As the menu states, it is something that needs to be seen and tasted to be believed.
When it came time to order the mains we left the task of feeding us completely up to the chef. Our senses and curiosity had been ignited and we were ready for anything.
After some discussion about how much we like chilli, chef agreed to serve us the level 4 jalapeño with slow roasted beef from the African Menu. Mr GG, being a chilli man had been trying to convince chef that he could go a level 5 (of 7 levels) but he soon backed down when he found that level 5 contained the much feared Habanero Chilli. We have this growing and the heat cuts you!
Our melt in the mouth slow roasted beef curry dish was served with a mercifully cooling polenta & potato side. Whilst we adored the beef curry it was nice to have the homely potato dish to balance the heat. The third dish on the platter was described as butter mushrooms with sage but it was so much more. The butter had been clarified over 8 hours with a selection of seventeen different African spices and the result is the most fragrant deeply intoxicating butter you can image. Joel bought me out a container of this butter and when I was too full to eat anymore food I just opened the lid and breathed in the heavenly aroma.
So while I was lavishing in this spicy heaven what was Mr GG eating? Presented to my lovely husband was the infamous “Not DOG.”.What is a not dog, I hear you ask? It is described on the menu as when a Spanish Seafood Paella with spicy chorizo and all the regular trimmings, meets the American food icon, the hotdog. We had no idea what to expect as this dish is also from the Veneficus Menu.
At first glance it look exactly like a Hotdog, but when you look a little closer there are some tell tales signs that all is not as it first appears.
I won’t spoil the surprise on this one; you will have to try it for yourself. Suffice to say the after trying the Not Dog I asked husband if the side was really wedges. You know you are in a scene from a Heston show when you are suspicious of every food item. When I took a bite of the wedges I was actually incredibly surprised by the flavour. It was another head spinning experience, but I won’t spoil that either.
There is a gorgeous selection of equally interesting desserts but alas I just couldn’t manage even a bite of one. I will however be back for more so I will share the experience once again.
Don’t forget the menu is changed quarterly so make sure you try the spring/ summer menu before it is replaced.
For reservations Ph: 0266 521 588, check out the Zulu website and the blog by Joel McCulla "never trust a skinny chef"
The Stunned Mullet
24 William Street
Port Macquarie
Once again I seem to be starting a story in reverse, but imagine my joy when I saw this cutely named dessert, “The Sugar Pie Honey Bunch” I instantly knew to reserve some dessert space for this little gem.
The Stunned Mullet is located opposite town beach at Port Macquarie and was established by owner Lou Perry 6 years ago. The atmosphere is relaxed and the restaurant is obviously quite popular with the locals.
NQN and I peruse the menu, I could help noticing some delicious sounding cocktails but I reminded myself that I was here to do a job. The menu described so many luscious sounding dishes but I immediately had eyes for the Pork Belly entree.
We ordered our dishes and to our surprise the chef sent out an early entree of Crispy King Prawn wrapped in wonton shiso & shitaki served with a yuzu miso and fragrant oat flakes. This entree was in addition to those which we had ordered, and I was secretly very pleased. I had been looking at the description of this dish and the fragrant oat flakes had tweaked my curiosity. The wonton wrapped prawn was deliciously crisp and the prawn inside moist and tender. The prawns were sitting on a bed of smoky oat flakes for added flavour.
Next up was the Pork Belly which was served with Seared Scallop, a nuoc cham dressing and Asain salad. This dish was an easy choice for me, as I think the pork and scallop combination is a match made in heaven. The pork was succulent and salty, with a decadent layer of flavoursome fat. The scallop, sweet and delicate.
All this gorgeous food and we still had another entree to go! The salt and peppered baby squid tossed with garlic chips, fresh chilli and fresh coriander on a bed of baby rocket was another winning dish. The well seasoned squid was tender and full of flavour. It was great to have a fresh herby salad after the richness of the pork belly.
NQN and I had a chance to chat about the meal while we were awaiting our mains. Despite being very tired from a huge day of meeting producers and operators we needed a little time between courses. The next dish to the table was the Duck leg with truffle desire mash, sour cherry reduction, rocket, pear and hazelnut salad with verjuice vinaigrette. This was a really tasty dish and it really hit the mark for me. The duck was crispy skinned and gamey melt in the mouth flesh, I love creamy well seasoned mashed potato with truffles and I was pleased to see the sour cherry reduction which pulled the whole dish together nicely.
Readers may know that I spent ten plus years as a vegetarian, basically throughout my late teens and all my twenties. As a result I am always tempted by delicious sounding vegetarian dishes. When I saw the Buffalo Ricotta, spinach and roasted pumpkin Rotoli, crispy sage and tomato veloute with a meyer lemon aioli I knew this was another dish I wanted to try. I thoroughly enjoyed the flavour of the pumpkin, cheese and spinach but the best part for me was the crispy sage, I could have eaten a plate full of that with just the meyer lemon aioli.
For dessert we had ordered the Sesame Snap Mille Feuille with layers of Tahitian Lime and Coconut Curd with a chilli inspired caramel. Traditionally a Mille Feuille is three layers of pastry used to sandwich two layers of patisserie crème, such as a vanilla slice. The dish which arrived at our table was an exciting reinvention of this old favourite. The sesame snap was delicately thin and lacey and had a clear sesame and honey flavour. I loved the fresh tart flavour of the lime curd and was content to scoop at the curd with the sesame snap. All three flavours sesame, lime, and coconut complimented each other perfectly. The caramel was a very light sugar syrup, which was infused with red chilli although it didn’t provided any heat to the dish.
Finally the dish I had been anticipating all meal, the “Sugar Pie Honey Bunch”. When it arrived at our table I was immediately in love. This velvety brown sugar pie with crisp base was so sweet and creamy, and the delicious burnt orange syrup provided a gorgeous contrast in flavour. Dark chocolate lined the plate and crunchy candied walnut were scattered generously over the dish. Oh dear, be still my beating heart! Will I ever love another... hmm, I do like my desserts, so the answer is probably yes, but I strongly recommend you try this honey bunch.
Sadly the meal had come to a close. It was time to amble with full bellies, down to the Observatory Hotel to sleep off our meal, and prepare for another day of food discovery in Port Macquarie.
The restaurant is open for lunch and dinner for bookings pleased call 0404 409 809, or visit the website
Thank you to Destination NSW and Mid North Coast Tourism for hosting our meal at “The Stunned Mullet.”
Cocoa Homeware & Cafe
Harbour Drive
Coffs Harbour
Today I dragged myself out of bed for cake!
I was having a very hard time getting started this morning so basically I didn’t. Hubby bought me a cappuccino in bed (gorgeous gorgeous man that he is,) and I stayed where I was, with the lame excuse that I was “writing”. Yes readers I do tend to write in bed, but you should always be a bit suspicious of me if I have my eyes closed and I am still under the blankets. Chances are I am just being lazy.
It was to be a lazy day, I really didn’t feel like doing anything much. The thought that sparked me up and had me jumping out of bed (albeit later than usual), was remembering that I was meeting a friend for coffee and cake! But... there was a catch, we were meeting at the gym first for a Pilates class, and then going for the treat.
Dammit!
Let me tell you another story, there once was a girl called Miss GG, she like her food very, very much. One day she realised she like food so much, she was going to have to learn to like exercise in an equally big way. Whilst liking exercise to the same extent as food is never likely to happen, I have embraced the concept that it is good for me, and I understand that it is shaping my body in a much nicer way than pork crackling or macarons every will.
So I knew I needed to drag myself out of bed and make it to the Pilates class if I was going to get my cake. I timed my exit from bed so that by the time I would reach the gym I would miss half my elliptical warm up. It took a bit of extra dawdling at the car but I successful meandered my elliptical training down from 20mins to 10mins. Now I just had a 1 hour Pilate’s class to get through and the gooiest cake in the shop would be all mine! (said rubbing hands together with glee)
So now back the review.
We decided we would try Cocoa’s Homewares and Cafe. I’ve had great coffee there, before but I have only ever eyed off the desserts, today I was keen to make a dint in the selection.
So what went wrong? We decided to be extra healthy and walked from the gym to the cafe. We took our seat on the big lounge, my favourite spot in the cafe. But, what caught my attention on the menu? The REFUEL juice, a blend of Orange, Watermelon and Pineapple juice served over ice. I don’t know if it was the exercise, the heat or the walk, but I really wanted something healthy and refreshing.
My partner in crime also decided on a juice. Her choice was the Pine Lime, a blend of Pineapple, Lime and Apple juice. Not to be deterred in our quest for indulgent full fat treats with generous lashing of sugar and syrup we decided to make our way to the cake counter and drool over the sweet offerings. There was a gorgeous syrupy Lumberjack cake, a delicious sticky date pudding with caramel sauce and toffee, a dense chocolate mud cake with a thick chocolate ganache, but alas, my heart just wasn’t in it.
I had succumbed to the fitness freak within, the healthy juice had overpowered my want for sugar and I was now looking loving at a Marinated Lamb wrap on the menu. So it was decided, I had the lamb wrap with cous cous salad and tzatiki. I thoroughly enjoyed every mouthful! Although I suspect I will be back shortly for cake.
Even my gorgeous gym partner showed restrain and chose a delicious healthy carrot cake which appeared to be packed full of goodness, not nearly the gooey cake we had been picturing.
So lovely readers, do you feel the need to justify your indulgences?
...or would you just skip the gym and arrange to meet at the cafe in the first place?
Do you cut corners like me with the elliptical trainer and
then feel fully justified in eating the most lush cake?
2 in 1 Japanese Bakery, Gold Coast
2 in 1 Japanese Bakery
Robina, Gold Coast
I have two pet hates, the first... food franchises, the second... food courts. So how is it that I am eating from a franchise in a food court? The answer is, my curiosity got the better of me! A friend mentioned there was a Japanese bakery which had opened up near her house only a month early, and they had the most gorgeous cakes. Those are magic words to me so I fell, hook, line and sinker.
This rather unique bakery displays sweet and savoury baked goods, in clear plastic bins allowing for self service. Whilst I was only intending to take a few photos and sample one or two items the strange sounding names got the better of me and before too long I had piled a bunch of bakery items on a tray and was heading to the cashier.
The first item on my tray was a Curry Donut. I was interested to see if it would resemble anything we had eaten in Japan. Surprisingly the yeasty sweet bread took me straight back buying bread in Kyoto. The bread was unimaginable light, white and fluffy, with a hefty dose of yeast and sugar to boot. The outside had been fried in a crunchy crumb. The curry inside the donut was the delicious Japanese style sweet curry which I love. So all in all it was an okay experience. It was still not my favourite food or setting, but definitely bringing back food memories of Japan.
My Savoury Selection
Next up was the “Ham Boat.” The bread was the same light sweet bread, but this time shaped as a roll with sweet caramelised onion, cheese and ham baked on top. It was a strange combination of sweet and savoury but still quite good.
For the little ones I bought a “Hot Dog.” Whilst it looked pretty much like any other hotdog the bread was once again the sweet light Japanese style bread so the hotdog tasted like no other. The roll was baked with cheese and herbs but had the texture of the lightest sponge cake. The children treated the flavour with suspicion, but ate it just the same.
The Nagoya Donut had an authentic Japanese look. The three balls had been covered in bonito flakes and made to look like Takoyaki. When we bit into the crispy exterior we found a light sweet bun filled with seasoned rice and pork. The flavour was good but all the tastes by this time were starting to have the same artificial, chemical taste.
The dessert cakes I purchased were really not my cup of tea. I have a feeling that I could have left them on the counter for a month with no appreciable change.
The lemon cupcake was probably the nicer of the sweets as I didn’t mind the zesty lemon flavour and the cake had a nice crumb.
The box of profiteroles were filled with a crème patisserie in vanilla, green tea and chocolate flavours.
On the whole it was an interesting experience but I don’t think one that I will repeat any time soon.
O.P 81 Cafe
81 Ocean Parade
Coffs Harbour
Don’t let the beautiful picture with the gorgeous blue sky fool you, we are still waiting for Summer here in Coffs Harbour too. Thankfully O.P 81 provides snugly blankets which we used out on the deck to keep the cool chill of the wind, from spoiling what was otherwise a very nice day for a bit of brunch.
There are a few things about O.P 81 which gave me a warm fuzzy feeling. The cafe is cosy and inviting, I found this sign very welcoming. The range of glossy foodie magazines and comfortable seating made me feel as if I could sit and browse for hours.
You can’t quite see the writing on the mirror but I love the sentiment. “Life’s short, eat cake first! I have seen it before, but it always gives me a childish smiley feeling.
We are here for a farewell brunch. iDenial, my BFF’s husband is going to Albury for work L My BFF will join him at the end of the year with “The Punks” (their children). So it is a little sad but an exciting prospect for them both.
Mr GG orders a Banana Smoothie where ever we go so it was a cinch that he would be trying O.P 81’s smoothie. You would think that he would be a connoisseur of smoothies by now but when I ask him what it was like he just says “yeah good,” knowing that wouldn’t be enough for a review I sampled the smoothie and it was delicious, it was thick with banana and ice-cream, and had a spicy cinnamon flavour. After years of sampling Mr GG’s smoothies I have to say this is one of the nicest.
I too am a creature of habit and I always order a skinny cappuccino. I was a little surprised at how small it seemed, but it was the perfect strength which is the main thing for me.
We had three little rug rats with us who shared a serve of “Grilled Banana Bread with Lemon Mascarpone and Blueberry Coulis” and a plate of “Banana Pancakes with Maple Syrup.” I tried both these dishes and was instantly in heaven. The Blueberry Coulis was thick and syrupy, just delicious with the grilled banana bread. The pancake was kind of strange to look at, but as light as a feather and drench in golden sweet maple syrup, there was a side serve of sweet honeycomb & cinnamon butter and grilled banana which topped the dish off nicely.
Now I have to confess, I am a sucker for homemade baked beans. When I see it on a menu I just have to have it. I probably should have a go at making them myself, but when cafes are doing beans this good I figure, why bother. These beans were cooked in a thick and spicy, cayenne, rosemary, pepper and tomato sauce. It tasted so nutritious I felt I was doing my taste buds and my tummy a good turn, it was served with bacon rocket and a deliciously crunch sour dough.
Mr GG had ordered a Bacon and Egg Roll which arrived packed with bacon. The roll itself was a soft damper roll, which looked kind of small in his hands, but he assured me that he was very happy with his choice, and he would definitely choose this again.
The iFamily had chosen the BLT served on Turkish bread with a lime aioli. In the words of the wife, “Fantastic ! The lime aioli gave the BLT a real lift, and a lovely fresh summer flavour. “
We meandered over our brunch for almost two hours but eventually it was time to say goodbye and wish BFF’s hubby a safe trip.
O.P 81 is open for breakfast and lunch Tuesday through to Sunday. They are also available for private functions Ph: 02 6652 9011
Honeymoon Breakfast - Bali Food Safari Pt 2
No readers, I am not on my honeymoon... my choice of accommodation
was not based on the name but was more about the food.
After a very late night arrival in Ubud we were a little tired, but looking forward to starting our holiday. The cottages offer a breakfast inclusive rate with the accommodation, so we were up bright and early to see what was on offer before we commenced our busy itinerary.
I had a moment panic when I remember that on our last visit to Bali I struggled to find a good strong coffee at times throughout the stay. I was mentally preparing for caffeine withdrawals when I spotted a cappuccino machine in the corner of the restaurant. Whew! I was spared, we were off to a good start already.
My coffee was made on powdered milk or UHT, but it was such a relief to have a good strong coffee after arriving at 1.00am the previous night that I barely noticed. Besides, my cappuccino came with a delicious homemade biscuit which tasted like coconut shortbread. I was already sliding into my happy place.
The breakfast menu was supplied to guest in the rooms via a notebook. The selection is made on the notebook and handed to staff upon arrival in the dining room. Mr GG decided to start with Papaya & Lime Juice and I chose the Pineapple juice. Both juices were really refreshing, I felt that I was pouring vitamins into my body and the lime had a real cleansing aspect.
The next dishes to appear were the homemade yoghurt and muesli. With so much food on offer today I was tempted to skip this course but I am so pleased I didn’t. The yoghurt was deliciously tart and acidic with a real lemon tinge, unlike a commercial yoghurt. The muesli was simply the best ever! It was full of toasted coconut, nuts and sultana, it was like eating a sweet crumbled biscuit. The combination with the tart yoghurt was an absolute taste sensation.
The hot dishes arrived, Bubur Ayam was placed in front of Mr GG. This is an Indonesian rice porridge with chicken. I can imagine this being a warming comfort food, the rice is cooked in a flavoursome broth with a few vegetables and chicken is added to the top of the porridge. Mr GG couldn’t help adding a hefty serve of my chilli to his dish as he likes hot dishes.
I had chosen the Nasi Campur which is basically rice with assorted accompaniments. My dish was so delicious! I had chilli tofu triangles in a tomato paste, a warm choko with a curry relish, Tempe, sprouts and spinach in coconut and lime and delicious fried shallot and chilli paste, which I found out later is a chilli sambal. Even the rice in the centre of the plate was light and fragrant, with a hint of cardamom. It was a decorated with fried egg and shallots and I was generous with the chilli sambal I added to the dish.
With a full belly and a smile on our face, it was time to head off to the first activity for the holiday, a cooking school! I hoped we would learn to cook a meal like the one we had just experienced...
Pt 3 to follow...
Would you like to join me on a Balinese Food Safari in 2012? Brochure
Musashi
Musashi
447 Pitt Street
Sydney NSW 2000
As soon as Mr GG and I step foot in Sydney we are on the hunt for food. We usually start with Japanese and that was exactly what we felt like again today. However this time a change of venue was in order. We chose Musashi because it was a little quieter than some Japanese restaurants we passed, and the service looked a lot quicker. Given we had an international flight to catch, time was of the essence if we wanted to get a bite to eat first.
Musashi looked really cute and the food delicious, so we were seated and ordered a Sapporo beer to share. What a huge can! I can never get over how much beer comes out of a single can.
The service was very fast, we were asked twice if we were ready to order before we had even managed to read page one of the extensive menu. Lots of lovely food was passing us by whilst we were still trying to decided. We finally settled on the Bibimbap Chirashi & Udon Set for me and the Wagyu Yakinku Set for hubby.
I have also wanted to try Black Sesame Ice-cream and Green Tea Ice-cream for so long and I was very pleased to see both on the dessert menu. I have felt like the last Foodie on earth to try these flavours so I knew I had to remedy the situation.
The meals arrived very quickly! I had only just finished photographing the Sapporo and two trays of gorgeous looking food was put down before us.
My Chirashi & Udon Set was fresh and delicious, just the flavours I felt like eating. The Chirashi can best be described as an unmade sushi roll. The sushi ingredients are all placed neatly in bowl, starting with the rice on the bottom. My dish included Diakon, green Wakame salad topped with Eel, sashimi Salmon and Kingfish, Tofu, Egg, and Wagyu. So good!
The meal also came with a Tempura Vegetable Udon Noodle Soup and a side salad.
Mr GG had selected the Wagyu Yakiniku Set at the suggestion of the waiter. The beef was deliciously tender and flavoursome with a lovely smokey marinade. It had been quickly seared and served on a bed of sprouts. The dish also consisted of roasted potato and vegetables. The side sauce was the highlight of the dish for him, I noticed that he scrapped every last bit out of the bowl.
The set was served withe rice, miso soup and sashimi salmon.
I knew I had to squeeze in dessert so I ditched the side salad and a mouthful of the rice to make room for the ice-cream. I wasn’t exactly sure which flavour I was going to claim as my own yet, I decided I would need to try both and then decide.
The moment I had been waiting for was the ice-cream. I tasted both varieties and they were delicious, creamy and rich. I immediately loved the texture and flavour of the Black Sesame Ice-cream but the flavour was very vanilla and no real taste of sesame.
Next I tried a big scoop of the Green Tea Ice-cream, it had a true green tea flavour, the best way to describe the flavour is that it was as if I had made a sweet milky green tea. It even had the green tea after taste and the colour and texture was just gorgeous.
A very delicious way to end a lovely Japanese meal.
Latitude 30 Bar & Restaurant
8/1 Marina Drive
Coffs Harbour
The last time Mr GG and I visited Latitude 30 was for a quick pint, or four. We’d been having a stroll on the breakwall and saw a sign for $5 pints. Anyone who knows Mr GG would know that exercise comes to a grinding halt when beer is involved.
We settled in for a few hours and promised ourselves we would come back to sample the menu. So here we are ready to sit down to lunch at the newly renovated Latitude 30. First off I love what they have done to the premises. The renovation takes full advantage of the two spectacular views. To one side there is a view out over the marina and the other looks towards the ocean and Split Solitary Islands.
The menu features a Tapas selection for those wishing to share with friends or just have a bite to eat with drinks, and then a selection of main dishes if you require a meal.
Mr GG and I are looking forward to a meal where as our dining companions decide to choose from the tapas menu. We start off with a glass of red wine and a plate of Focaccia Bread with Olive Oil & Balsamic Vinigar. I notice that we all can't help but be transfixed on the view over the ocean.
Whilst ordering Mr GG and I had a bit of a debate about who
was ordering the Szechuan Crusted Half Duck with Pickled Green Papaya Salad & Tamarind Chilli Caramel. I concede after he
promises to let me try his dish. As it turns out this was a mistake on my behalf. The duck was in my opinion the dish of the day. Deliciously moist and succulent with a lovely gamey flavour, and beautiful crispy skin.
Now before I have everyone feeling sorry for me... I chose Grilled Tilapia with Warmed Beet & Feta Salad. It was deliciously fresh and healthy and exactly what I needed after a few more heavier meals of late.
The “Higher Being” aka my baby brother who will in future be known as HB, had a few problems with the menu. HB is a vegetarian but the only dish suitable on the menu was a Mushroom Risotto. I fully understand why this dish didn’t really appeal to him. As a former vego I spent ten years being offered mushroom risotto’s or a salad everywhere I went. We went through the menu together trying to put together an alternative dish and came up with Grilled Haloumi served with the Pickled Green Papaya Salad. Staff were very accommodating and HB was happy with his meal.
The first dish which caught my eye from the Tapas Menu was the "Chicken Kebab". It was described as being a Spicy Chicken , Smoked Paprika and Cumin dish with Capsicum, Raisins and Olives. When it arrived it was not at all what we expected. It was served in a tapas tasting plate, and was a delicious saucy dish which would have been ideal served with a dipping bread. Alas our focaccia bread was long gone by this stage.
The next dish up was the King Prawn Romesco. Described as local King Prawns served with peppers, garlic and chilli these were absolutely divine. The sweet prawns with a lush spicy sauce was a gorgeous choice.
Next time we stop by for a "quick pint" I will be ordering a few tapas to accompany our beverage.
Make sure you call and reserve a table Ph: 6651 6888
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3 TOURS DEPARTING 2012
Have Your Say
I wish I had you for my mum when I was 5!
That cake would have been the talk of the town for the rest of the year - fantastic job.
A lot of your blogs will be interactively design and style that visitor share data to read your blog.
Thank you so much, it is going to be a wonderful surprise for my Mum, I wish everyone a great day with your own special people, those who helped you become who you are today.
Mum definitely deserves the hamper, because she is an amazing woman that has brought up 3 kids through tough times. She is the best mum a son could ask for.
She's had it tough, working hard
deserving much more than just a card
So let's raise a glass and toast her true
The best person in the world - Mum, that's you!
Thanks for the info on Rasa Malaysia's book. I used to visit her website for recipes but some time ago, igot a new PC and forgot to bookmark it!
You're too modest Julie! You did a great job with the cake! :D
Yellow strawberries and cream is just perfect for mum as a reward for putting up with two kids who were a pain in the bum.
I would have loved to have seen those martini glasses! Hope Miss A had a lovely time celebrating turning 5 :D
It shouldn't. It should go to me as whilst trying to make sure my mum, step-mum, MIL, Step-MIL, 3 x Grandmas are spoilt on Mother's Day, I always seem to get forgotten!
My poor old mum is battling to care for my step dad who has advanced Parkinsons. My real dad who has had a stroke still expects her to be there for him, my bro is going bankrupt and she lives two states away from her only gransdon. Her life has little joy- JUst wish for one thing nice to happen to her. We all love our mums, good luck to you all!
Perfect place to relax and forget about all the troubles we have in the city and just unwind ~ can't wait to go to somewhere like this hehe
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