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Baked Chicken With Pesto & Mozzarella: Recipe

Paul
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0
Baked Chicken With Pesto & Mozzarella: Recipe

This baked chicken with pesto and mozzarella was a recipe that came about while I was at work thinking about the dinner that I had to cook one night and was a bit stumped for ideas.

I had some chicken thighs and buffalo mozzarella in the fridge that needed to be used that night and a basil plant out on the balcony that was going gangbusters with leaves. It didn’t take too long for the pieces of the puzzle to come together and, when I got home, I whipped up this quick and easy recipe that turned out to be a real winner that’s become one of my go-to options when I can’t be bothered spending too much time in the kitchen.

baked chicken with pesto and mozzarella

Preparation Time: 15 minutes          /          Cooking Time: 35 minutes          /          Serves 4

Ingredients

  • 30g basil leaves (about 70 leaves)
  • 1 tbsp (15g) pine nuts
  • 1 garlic clove, crushed
  • 2 tbsp (30ml) extra virgin olive oil
  • 20g parmesan cheese, grated
  • 1 buffalo mozzarella ball, about 120g
  • 40g natural, thick yoghurt
  • 8 chicken thigh fillets, about 100g each
  • A handful of breadcrumbs

 

Method

  1. Preheat your oven to 180°C fan forced.
  2. Put the basil, pine nuts and garlic into a pestle and mortar and grind everything up until it’s combined.
  3. Add the extra virgin olive oil.
  4. Keep grinding everything together until it has a slightly chunky texture.
  5. Add salt & pepper to taste and the parmesan cheese.
  6. Give the mixture one final grind.
  7. Lay the chicken thighs out onto a cutting board and spread an even amount of the pesto onto each one.
  8. Cut the buffalo mozzarella into 8 slices, as evenly as you can get them, and place a slice onto each chicken thigh.

baked chicken with pesto and mozzarella

  1. Fold the two narrow ends of the chicken towards each other and hold it together with a skewer.
  2. Use your hands to spread an even amount of the yoghurt over the top of each filled thigh fillet; this is to help the breadcrumbs stick to the chicken.
  3. Cover the chicken with breadcrumbs evenly over the top of the chicken.

baked chicken with pesto and mozzarella

  1. Cook for 30 minutes. Don’t worry if some of the pesto and mozzarella spills out of the sides – it’s all good.
  2. Serve with a side of salad or some vegetables.

 

Notes

If you don’t have a pestle and mortar you can combine the pesto ingredients using a food processor. You won’t get the chunky texture but it’ll still taste great.

Use traditional European style breadcrumbs – you don’t want the extra surface area of panko.

You can use chicken breast instead of thighs, just make sure you flatten the breasts using a meat mallet so that they are flat enough to wrap up.

Fiore di latte, or cow’s milk mozzarella also works really well with this recipe.

Coffee & Yoghurt Parfait: Recipe

Paul
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0
Coffee & Yoghurt Parfait: Recipe

Inspired by the parfaits of Kyoto is this coffee & yoghurt parfait recipe. The layers are texturally distinct and combine really well as do the tart, sweet and bitter flavour components of the dish. It’s really tasty and great as a pick-me-up breakfast in the morning or as a dessert any time of the day.

coffee yogurt parfait recipe

Preparation Time: 20 minutes          /          Waiting Time: 12 hours          /          Cooking Time: 25 minutes          /          Serves 6

Ingredients

The Jelly
  • 14g gelatine powder
  • 500ml freshly brewed filter/French press coffee

 

The Sponge
  • 100g butter
  • 100g plain flour
  • 15ml milk
  • 1g cream of tartar
  • 2 large (56g) eggs
  • 100g caster sugar

 

The Yoghurt
  • 400g thick, natural yoghurt (unsweetened)
  • 120ml freshly brewed filter/French press coffee (room temperature)
  • 30g caster sugar

 

The Sugar Syrup
  • 60ml freshly brewed filter/French press coffee
  • 30g caster sugar

 

Method

The Jelly
  1. Combine the gelatine and 100ml of the coffee and stir until the gelatine has completely dissolved
  2. Slowly add the remaining 400ml of coffee to the bowl. Stir well and pour the gelatine/coffee mixture into a flat container lined with plastic wrap.
  3. Refrigerate for 12 hours.

 

The Sponge
  1. Preheat your oven to 200°C fan forced.
  2. Cream together the butter and sugar in a bowl.
  3. Add one egg at a time into the bowl, followed by the milk.
  4. Sift together the flour and cream of tartar in a separate bowl.
  5. Lightly fold the wet and dry ingredients together.
  6. Pour into a 10cm x 10cm greased baking tray and bake for 25 minutes in the oven.
  7. Once done, remove the sponge from the baking tray and set aside to cool on a cooling rack.
  8. Once cool, cut the top, bottom and sides off the cake so that you have just the light inside remaining.
  9. Cut the cake into 2cm x 2cm cubes and set aside.

 

The Yoghurt
  1. Dissolve the sugar into the coffee and mix well with the yoghurt.

 

The Sugar Syrup
  1. Mix the coffee and sugar together in a small saucepan.
  2. Place the saucepan onto the stove on a low heat and wait until the syrup thickens, swirling the contents around occasionally.
  3. Cool the syrup until it’s at room temperature.

 

To Finish
  1. Remove the jelly from its container and cut into 2cm x 2cm cubes.
  2. Place the jelly at the base of your serving vessel (we like to use 200ml clear cups) along with a tablespoon of sugar syrup.
  3. Add a layer of yoghurt.
  4. Dip the sponge cubes in the coffee syrup and place on top of the yoghurt.
  5. Add another layer of yoghurt and serve.

 

Notes

Depending on the size you your baking tray and the quirks of your oven, baking time for the sponge could range from between 20-35 minutes.

If you don’f have a coffee filter of French press you can use instant coffee dissolved in water, or diluted espresso. I haven’t put down how many grams of actual coffee you need to use as this all comes down to personal taste and the brewing method you choose.

If you want, you can sprinkle some cocoa nibs on the top for some extra texture and a slight chocolate flavour.

The Sydney Layover: Where To Eat

Paul
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10
The Sydney Layover: Where To Eat

I recently went to Sydney for a weekend and, in the 36 hours that I had there I was determined to tick some boxes on my “Sydney where to eat and drink” list that had been accumulating since my last visit. I managed to visit a few of the places that I wanted to, went to a few that weren’t on the list and, as is the case with these things, ended up with a few additions to my list for next time.

This list is by no means extensive – indeed some of my favourites from previous visits aren’t on here, however if you’ve only got a day or 2 in Sydney and are looking for somewhere to start, this list won’t lead you astray. If you’re in Sydney and looking for something to eat, check out my post “The Sydney Layover: Places To Drink“.

Mary’s

sydney where to eat review

STI clinic, Masonic Hall, Greek club, pool hall. The building that houses Mary’s has had quite a few incarnations over the years but today the unsigned, unadvertised spot in Newtown houses one of Sydney’s most popular bars. My friends and I arrived about 10 minutes before opening on a Sunday afternoon and went for a short walk – when we came back  15 minutes later, the place was already full and a short while later there were lines. What’s everyone going to this dark, loud venue for? The answer is burgers.

My friends and I ordered a Mary burger each, which is considered by many to be one of the best burgers in Sydney. It contains a thin beef patty (a mixture of brisket, chuck and rump, smoked in house), pickles, cheddar, tomato, lettuce and a “special sauce” in between two extremely soft buns. I like a soft burger bun however I thought the buns here were too soft and compressible but regardless, the burger was very tasty. A plate of crumbly, moist fried chicken to share amongst the table complimented things perfectly.

The drinks list is impressive, especially on the wine and cocktail front. Twists such as pickled onion, crispy bacon and melted Kraft cheese atop the Bloody Mary are par for the course here. Service was fast and attentive, but did tend toward the “too cool for school” end of the spectrum.

Mary’s

6 Mary Street
Newtown
New South Wales 2042
Australia

Telephone:   n/a
Email:            n/a
Website:        n/a

Open
Mon – Fri:   4:00pm to 12:00am
Sat:               12:00pm to 12:00am
Sun:              12:00pm to 10:00pm

Mary's on Urbanspoon

Black Star Pastry

sydney where to eat review

Black Star Pastry have a lot of great looking pastries and cakes in their store, but the reason that I came here, and the creation they are most famous for is the Strawberry Watermelon Cake With  Rose Scented Cream. I can safely say that this is one creation that absolutely lived up to the hype. The crispy layers combine with the light cream and actual fresh watermelon and strawberries to create an amazing flavour and texture sensation. Everything is perfectly proportioned and the cake isn’t the slightest bit heavy.

As I said before, there’s a lot that looks, and I assume is, very good at Black Star but if you haven’t been before, there’s only one thing to go for. The coffee is decent too.

Black Star Pastry

277 Australia Street
Newtown
New South Wales 2042
Australia

Telephone:   (02) 9557 8656
Email:            [email protected]
Website:        http://blackstarpastry.com.au/

Open
Mon – Sun:    7:00am to 5:00pm

Black Star Pastry on Urbanspoon

Brewtown Newtown

sydney where to eat review

We only stopped by micro roaster/cafe/bar/shop Brewtown Newtown for some coffee and their famous cronuts however I really want to come back for a proper meal as the menu looked very enticing – think classic breakfast and lunch items with a twist here and there. Back to the cronuts, I’m still not a huge fan of them in general as I find them to be too oily, however my two friends who do enjoy cronuts were very happy with their choices.

Brewtown Newtown

6-8 O’Connell Street
Newtown
New South Wales 2042
Australia

Telephone:   (02) 8001 1001
Email:            [email protected]
Website:        http://www.brewtownnewtown.com/

Open
Mon – Sun:   8:00am to 4:00pm

Brewtown Newtown on Urbanspoon

Hartsyard

I didn’t get around to visiting Hartsyard on this trip however it would be remiss of me to discuss the Newtown venues above without making a mention of it.

The fried chicken, oyster po’boys and smoked beef short-ribs along with the cocktails are all supposed to be excellent at Hartsyard, with a menu that’s been described as fine dining meets diner with a good dose of fun thrown in. I know I’ll be getting myself there the next time I’m in town and would love to know what you think if you’ve been.

Hartsyard

33 Enmore Road
Newtown
New South Wales 2042
Australia

Telephone:   (02) 8068 1473
Email:            [email protected]
Website:        http://hartsyard.com.au/

Open
Wed – Sun:   5:30pm to late

Hartsyard on Urbanspoon

Reuben Hills

sydney where to eat review

Reuben Hills is a cafe and roastery in Surry Hills that really takes its coffee seriously. Just about every kind of brewing method imaginable is on offer here, with a vast array of coffee equipment set up to do its thing. I really like the focus on each bean that’s on offer – the coffee is served with a card that tells you a little about the grower and the origin of the bean.

The food is influenced by the travels that the owners have been on and includes the usual brunch items along with creations inspired by Central and South America. I was a big fan of the blueberry sago with tapioca pearls, banana, agave syrup, almond milk & cacao nibs. It was sweet, refreshing and had a lot going on texturally. The “Really f**king great fried chicken” (their words not mine) was pretty good, but I’ve had better.

Oh and as a bonus, the music is aweseome (assuming you’re a fan of 1990s R&B and Hip-Hop)

Reuben Hills

61 Albion Street
Surry Hills
New South Wales 2010
Australia

Telephone:   (02) 9211 5556
Email:            [email protected]
Website:        http://reubenhills.com.au/

Open
Mon – Sat:   7:00am to 4:00pm
Sun :   7:30am to 4:00pm

Reuben Hills on Urbanspoon

Mille Vini

Mille Vini is an Italian wine bar and eatery located just a few doors up from the more well known Messina in Surry Hills. Rustic Italian food with a Sicilian touch and lots of share plates combined with a very impressive wine list. The wine list includes many varietals that aren’t commonly seen in Australia and, as a bonus, there are a few interesting Italian craft beers that aren’t often seen in Australia too.

Mille Vini

397 Crown Street
Surry Hills
New South Wales 2010
Australia

Telephone:   (02) 9357 3366
Email:            [email protected]
Website:        http://www.millevini.com.au/

Open
Sun – Thu:   5:00pm to 10:00pm
Fri – Sat :   5:00am to 12:00pm
Lunch – Mon – Sun: 12:00pm to 3:00pm

Mille Vini on Urbanspoon

Nomad

sydney where to eat review
Nomad is a restaurant that was on my Sydney list ever since I started reading about it when it opened late last year. It takes the “house made” philosophy to another level with as much as possible being made on site and the results are great. Head chef Nathan Sasi resigned a few days after I had my meal at Nomad (keep your eyes our for his upcoming CBD venture) however I’m sure that owners Rebecca Littlemore and Al Yazbek will waste no time in finding an equally qualified replacement.

You can read my full review of Nomad here.

Nomad

16 Foster Street
Surry Hills
New South Wales 2010
Australia

Telephone: (02) 9280 3395
Email: [email protected]
Website: http://restaurantnomad.com.au/

Open
Dinner: Mon – Sat: 6:00pm to 12:00am
Lunch: Tue – Sat: 12:00pm to 2:30am

John Smith Cafe

sydney where to eat review

John Smith is an unassuming cafe on the border of Waterloo and Alexandria. The name might be unassuming too, however the coffee is anything but. The guys here are serious about their coffee, which uses Rebel Roasters beans for all of the single origins and blends. The grinders are calibrated each morning and the result of all of this is some seriously good coffee – if you’re unsure what to order the guys are more than happy to talk through the beans and brewing methods and there’s even a tasting plate on the menu that gives you mini versions of 4 different types of coffees.

On the food side, there are pastries by Brewtown Newtown and a range of usual cafe menu items with a twist here and there. The cooked food was ok, but it’s really all about the coffee.

John Smith Cafe

1 John Street
Waterloo
New South Wales 2017
Australia

Telephone:   0422 855 811
Email:            n/a
Website:        https://www.facebook.com/johnsmithcafe

Open
Mon – Fri:   6:30am to 4:00pm
Sat – Sun :   7:00am to 5:00pm

John Smith Cafe on Urbanspoon

Bourke Street Bakery

sydney where to eat review

Bourke Street Bakery might be a chain these days however their pastries, cakes and bread are still excellent. I tried a few things when I visited the original Bourke Street location in Surry Hills, with my favourite being the cherry and fennel sourdough. I bought a loaf back to Melbourne with me and toasted with a generous spread of butter it really tasted quite amazing.

Bourke Street Bakery

633 Bourke Street
Surry Hills
New South Wales 2010
Australia

Telephone:   (02) 9699 1011
Email:           [email protected]
Website:        http://www.bourkestreetbakery.com.au/

Open
Mon – Fri:   7:00am to 6:00pm
Sat – Sun:   7:00am to 5:00pm

Bourke Street Bakery on Urbanspoon

Adriano Zumbo Pâtissier

sydney where to eat review

Adriano Zumbo needs no introduction, and his concept store at The Star is the best place to take a look at his creations. Are these the best cakes and pastries in Sydney? No, but they are by no means bad and it’s worth a visit if nothing more than to admire the displays, and grab a concept creation that isn’t yet available at the other stores.

Adriano Zumbo Pâtissier

Shop 1 Cafe Court, The Star
80 Pyrmont Street
Pyrmont
New South Wales 2009
Australia

Telephone:   1800 858 611
Email:           n/a
Website:        http://adrianozumbo.com/

Open
Mon:   11:00am to 10:00pm
Tue – Thu:   11:00am to 11:00pm
Fri – Sat:   11:00am to 12:00pm
Sun:   11:00am to 9:00pm

Adriano Zumbo Pâtissier on Urbanspoon

Deus Cafe

Deus Cafe is a great cafe that’s attached to a motorcycle shop and is themed accordingly. The service when I visited was less attentive than I’d expect from this sort of venue however the coffee and food was top notch. I was a big fan of the salmon, which was one of many brunch options on the menu, which doesn’t stray to far from simple items that allow the quality ingredients to shine.

Deus Cafe

98 Parramatta Road
Camperdown
New South Wales 2050
Australia

Telephone:   (02) 9519 3669
Email:           [email protected]
Website:        http://www.deuscafe.com.au/

Open
Mon – Sat:   7:30am to 5:00pm
Sun:   8:30am to 4:00pm

Deus Cafe on Urbanspoon

Roasted Beetroot & Ricotta Tagliatelle: Recipe

Paul
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2
Roasted Beetroot & Ricotta Tagliatelle: Recipe

One of my favourite thing to eat at this time of the year is beetroot. It’s such a versatile vegetable and, when roasted, the flavour and texture is amazing. Subtle and sweet, roasted beetroot works best with light flavours that compliment it. This roasted beetroot & ricotta tagliatelle recipe combines beetroot with pine nuts, thyme & lemon to create a fresh colourful dish that looks & tastes like summer.

roasted beetroot & ricotta tagliatelle

Preparation Time: 10 minutes          /          Cooking Time: 50 minutes          /          Serves 4-6

Ingredients

  • 500g tagliatelle
  • 1 large (500g) beetroot
  • 250g ricotta
  • 25g pine nuts
  • leaves from 10 fresh sprigs of thyme
  • zest of 1 lemon and 30ml lemon juice
  • 30ml extra virgin olive oil
  • salt & pepper to taste

 

Method

  1. Preheat your oven to 200oC fan forced.
  2. Remove the skin of the beetroot and cut it into 2cm by 2cm squares.
  3. Place the beetroot evenly across a baking tray lined with baking/parchment paper and cover with aluminium foil. Bake for 50 minutes.
  4. In a dry fry-pan, toast the pine nuts for 3 to 4 minutes until they become golden brown. Remove from the heat and set aside.
  5. In a large bowl mix together the ricotta, lemon juice, zest, olive oil, thyme leaves and pine nuts.
  6. Once the beetroot has cooked add it to the ricotta mixture.
  7. Boil a large saucepan of water. Add the pasta and cook as per the instructions.
  8. Once the pasta has cooked, drain it and retain 50ml of the liquid that it cooked in.
  9. Mix together the ricotta mix, the pasta and the 50ml of liquid.
  10. Add salt & pepper to taste and serve.

 

Notes

You can use any kind of pasta that you have on hand, however because it’s not a particularly saucy dish, pasta like tagliatelle or linguine works best.

The beetroot must be fresh – tinned beetroot won’t make the grade here as the texture and flavour is quite different.

Simon Bryant’s Vegies: Cookbook Review

Paul
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0
Simon Bryant’s Vegies: Cookbook Review

simon bryant's vegies cookbook

As anyone who is a regular reader of The City Lane can attest, I am most certainly a meat eater but I am also a big believer in the greatness of fruits and vegetables. I’ll often go several days without eating meat – not because I make a conscious effort to avoid meat but simply because there are numerous great tasting meals that are possible to make without meat, and I’m not going to add in meat “just because”.

Simon Bryant’s Vegies is a cookbook that came out in 2012 but I only became aware of it recently, when I received a copy from Bookworld. It’s a great cookbook that’s full of vegetarian recipes with a focus on seasonality and sustainability, with the recipes in the book arranged by season. Recipes include things such as sweet potato, peanut and mandarin curry, beetroot ravioli with roast garlic and lemon-zested chevre and walnuts, and lavender and orange broccoli with cous cous and sugar snaps.

The cookbook has a very genuine tone about it, and a lot of ideas that really resonated with me. For example “I like vegies that are gnarly, misshapen, a bit dirty and authentic”. I like this ethos and it’s very much the way I try and do my food shopping.

Just this weekend I visited the Carlton Farmer’s Market and bought some cherries which are at the start of their season. About half of the cherries were a little bit deformed, with two 4/5 sized cherries fused together on the one stem – for lack of a better image, they were shaped like little bums. I thought about how you’d never see cherries like this at the major supermarkets as they would be rejected for not having the “right” aesthetics. Isn’t it ridiculous that so much perfectly edible, tasty, healthy produce is wasted each and every day in developed nations across the world because it doesn’t look right?

As well as recipes, there’s a lot of discussion about how to choose vegetables, which flavours go with which and various cooking techniques.

You don’t need to be a vegetarian to appreciate Simon Bryant’s Vegies, you just need to enjoy good food and thanks to Bookworld I have 1 copy of “Simon Bryant’s Vegies” (RRP $39.95) to give away to a lucky reader. To enter, all you need to do is subscribe to The City Lane by clicking on the link below. Existing subscribers can also enter.

ENTER THE COMPETITION

Sorry to my international readers but this one’s open to those with an Australian postal address only. Entries close on Saturday 13 December and winners will be notified by e-mail on Sunday 14 December.

Lamb With Tomato & Mint Salad: Recipe

Paul
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2
Lamb With Tomato & Mint Salad: Recipe

This lamb with tomato & mint salad recipe is perfect now that the hot weather is here. It’s low in fat, super tasty and is great fresh when the lamb is hot or the next day when the lamb is cold. It’s quick and simple too – perfect for a midweek post-work dinner in the backyard or out on the balcony.

lamb with tomato & mint salad

Preparation Time: 10 minutes          /          Cooking Time: 10 minutes          /          Serves 4

Ingredients

  • 4 lamb backstraps, about 200g each.
  • 1 tbsp (15g) sumac
  • 1 tsp (5g) cumin seeds
  • 1 tsp (5g) coriander seeds
  • 1 tbsp (15g) pine nuts
  • 1 tbsp (15ml) olive oil
  • 1 red pepper, sliced into approx 1cm x 1cm cubes
  • 20 cherry tomatoes, halved
  • 50g feta cheese
  • 2 tbsp (30g) flat leaf parsley, roughly chopped
  • 2 tbsp (30ml) verjuice
  • 1/4 red onion, thinly sliced
  • 1 tsp (5ml) extra virgin olive oil
  • 1/2 lemon, juiced

 

Method

  1. Place the olive oil, cumin seeds, coriander seeds and sumac into a fry pan. Cook for 2 minutes, moving around constantly so the ingredients don’t stick to the pan.
  2. Remove from the heat and transfer the contents into a mortar.
  3. Throw the pine nuts into the mortar and crush into a paste.
  4. Rub the paste evenly over the lamb.
  5. Put the fry pan back onto the heat and put the lamb inside. Cook for between 2-3 minutes per side so it’s as rare or well done as you like.
  6. Leave the lamb aside for a few minutes to rest.
  7. While  the lamb is resting, place the other ingredients into a bowl and mix them up into a salad.
  8. Slice the lamb into pieces – Lauren and I like each piece to be quite thick.
  9. Put the salad evenly onto each plate and place the lamb on top.
  10. Drizzle with a little bit of extra virgin olive oil and serve.

lamb with tomato & mint salad

Notes

If you’re making this for a party or BBQ, you can cut the lamb into smaller portions and mix everything together in one big bowl.

Lamb cutlets also work quite well with this salad. You don’t want something too fatty in this case – low fat, lean cuts work best..

Wandering The Streets Of Kyoto

Paul
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0
Wandering The Streets Of Kyoto

The streets of Kyoto are a pleasure to walk through. I’ve been to a few cities in Japan, and Kyoto is by far the most beautiful of the bunch. It’s a modern city but as it was not bombed during World War II, it retains a lot of pre-war architecture. In fact, the wooden houses and shops in Kyoto are some of the only remaining examples of this type of architecture in any major Japanese city.

While a lot of Kyoto’s traditional architecture was lost in the post-war modernisation and development that occurred in Japan, a concerted effort began in the 1970s to protect it, and this continues today.

The result of all of this today is that Kyoto is a fascinating city to wander through. The beautiful and the “ugly”, the new and the old all exist in this city and around every corner there seems to be something interesting to look at. I don’t have much else to say in this post, with the old adage “a picture is worth a thousand words” being apt.

wandering kyoto streets japan

wandering kyoto streets japan

Being in Kyoto during cherry blossom season meant that the the city was even more beautiful than normal. I visited again in August, and the city took on a different kind of beauty when the cherry blossoms were replaced by the red and orange leaves of autumn.

wandering kyoto streets japan

wandering kyoto streets japan

wandering kyoto streets japan

wandering kyoto streets japan

These traditional wooden town houses are known as “machiya”. They originated in the Heian period and continued to be built right through to the Meiji period, although by then Japan had opened up to the Western world and city leaders were keen to “modernise” and adapt European building techniques and styles.

wandering kyoto streets japan

I don’t know what style of architecture this is, but I found this building to be utterly fascinating. The picture doesn’t really do it justice.

wandering kyoto streets japan

wandering kyoto streets japan

As with all of the public transport systems in Japan’s major cities, the metro in Kyoto is efficient, clean and extensive.

wandering kyoto streets japan

wandering kyoto streets japan

wandering kyoto streets japan

wandering kyoto streets japan

Many of the main shopping streets in central Kyoto have a lot of 1960s and 1970s style buildings. Combined with the giant awnings, it’s like stepping back into the not so distant past. Perhaps not as classically beautiful as the machiya, but an interesting retro kind of architecture that I think is kind of cool

wandering kyoto streets japan

wandering kyoto streets japan

wandering kyoto streets japan

wandering kyoto streets japan

wandering kyoto streets japan

In true Japanese style, the sign shows a construction worker who is bowing because he is sorry for the disturbance that the construction is causing.

wandering kyoto streets japan

I stumbled across this residential district just out of the centre of the city and spent a good half hour walking through it. I love seeing how other people live, and judging by the houses, cars and general upkeep of the area I think the people who live in this area must be on decent wages.

wandering kyoto streets japan

wandering kyoto streets japan

Some would say this building is ugly, I would say it’s fantastic.

wandering kyoto streets japan

This guy was wandering around Fushimi-Inari Station, looking at people as if he was searching for someone. He kept walking back and forth for a while until he spotted a group of young teens smoking and proceeded to join the group. I don’t know if he knew them or if he just wanted some people to smoke with but in any case he certainly seemed a lot happier once he was with the others.

wandering kyoto streets japan

wandering kyoto streets japan

When the sun goes down, Kyoto still looks great.

wandering kyoto streets japan

I hope you enjoyed taking a walk through Kyoto through my eyes. What’s your favourite city to wander through and admire the street life and architecture?

Le Bon Ton, Collingwood

Paul
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0
Le Bon Ton, Collingwood

Le Bon Ton Collingwood is one of the hottest eating spot’s to have opened in Melbourne in 2014. Located a short walk from Smith Street in the former Glasshouse Hotel, Le Bon Ton is both close to the action, but far enough away that you have to know it’s there in order to find it. Things were insanely busy when Le Bon Ton opened back in February, so I left my visit until more recently to see what the fuss was all about.

le bon ton collingwood review

The owners, brothers Will and Mick Balleau, who hail from New Mexico have done a great job with the fitout. I’ve not been to New Orleans before but the interior is what I imagine a bar over there could be like. Exposed brick walls, wood, concrete, ornate ceilings, candles and an assortment of vintage signs and artwork mix with a 1920s style jazz and blues soundtrack to create an atmosphere that’s a joy to be in.

le bon ton collingwood review

le bon ton collingwood review

The drinks list is quite decent, with the Southern themed cocktail list being particularly impressive. While the Shortcake Fizz (Tanqueray, citrus, strawberries and a dollop of cream, puffed up with soda) didn’t quite hit all of the high notes of its potential, the Southern Belle (Zubrowka bison grass vodka, apple, peach and passion fruit) and and Lynchburg Lemonade (Jack Daniels, orange liqueur and lemon juice) were fantastic.

There are 9 beers on tap, with brewers like Sierra Nevada, Rogue and Brooklyn on offer and a decent range of wines and spirits.

le bon ton collingwood review

The kitchen is run by brothers Jeremy and Christohper Sutphin, who were born in Alabama and raised in Texas and as one would expect the menu contains a range of Southern American favourites. Smoked meats, oysters, ribs, biscuits, fried chicken, “sandwiches” etc – you get the picture.

Pulled Pig Sandwich (Pit Smoked Pulled Pork With White Onion, Jalepeno, Sharp Cheddar & Special Sauce) ($16.00)

I was in two minds about the pulled pig sandwich. The pulled pork itself was great – tender strands of flavoursome pork, just the way they should be however the rest of the flavours blurred into something that didn’t really pack any kind of punch. It wasn’t bad, but it didn’t stand out.

le bon ton collingwood review

Corn On The Cob With Garlic Butter, Coriander & Dried Guajillo Chilli ($8.00 for 2)

The corn on the cob was disappointing. The corn itself was cooked perfectly. Not too hard, not too soft and each kernel slipped off the cob very easily with each bite. Flavour wise though it was quite bland. It was buttery yes but the garlic and chilli really didn’t stand out at all. A nice piece of corn yes, but nothing more than that.

le bon ton collingwood review

Cheeseburger (150g Wagyu Beef Patty & Crispy Bacon With Onion, Lettuce, Tomato, Pickles, Spicy Ketchup & Aioli) ($16.00)

The cheeseburger was one of the highlights of the night. The beef patty was cooked medium, was nicely charred on the outside and all of the other components were present in just the right proportions to make a really tasty burger. Classic flavours and a great taste.

le bon ton collingwood review

Brisket (Pit Smoked 1/2 Pound Grain Fed Riverina Angus Beef) ($21.00)

The meat that comes out of the pit smoker is smoked over iron bark and fruit woods for up to 12 hours. The brisket had a great smoky flavour to it however it was a bit on the dry side. It could have just been an off night and I’d be keen to come back and try it again, along with some of the other pit smoked meats as the flavour really was good.

le bon ton collingwood review

Fried Chicken (Southern Style Soaked Buttermilk Tenders With Cracked Pepper & White Gravy) ($16.00)

The fried chicken was excellent. The tenders were really juicy, the coating had a great crispy, almost crumbly texture to it and the seasoning and sauce worked really well together.

le bon ton collingwood review

Crab Cakes (Gulf Style With Streaky Bacon, Bell Peppers, Celery & Old Bay Aioli) ($16.50 for 2)

The crab cakes were quite nice too. They had a good soft texture on the inside and the outside was crunchy and not too heavy.

le bon ton collingwood review

Pickles (Radish, Gherkin, Carrot, Baby Onion & Jalepeno) ($7.50)

The pickles were tasty and not too overpowering however depending on what you’re ordering you probably don’t need to get them as a side. 3 of the things we ordered came with a serving of pickles and as a result we didn’t really need these – check before you order.

le bon ton collingwood review

le bon ton collingwood review

I’d heard mixed things about Le Bon Ton and my experience was pretty much in line with what I had expected. The space is fun, full of atmosphere and the service is attentive. As for the food itself, nothing that I ate was bad however I’ve had better versions of the various menu items elsewhere in Melbourne. I think Le Bon Ton works best as a the sum of its parts. Overall the food is decent, the atmosphere is great and, if you’re there with a few friends you’d be hard pressed not to enjoy yourselves.

Oh and look at those opening hours. A 24 hour license means that Le Bon Ton is open quite a lot, which makes late night feeds after a night out in Collingwood a lot more interesting.

Le Bon Ton

51 Gipps Street
Collingwood
Victoria 3066
Australia

Telephone: (03) 9416 4341
Email: [email protected]
Website: http://lebonton.com.au/

Open
Mon: 5:00pm to 1:00am (Bar Menu Only)
Tue – Thu: 12:00pm to 1:00am
Fri – Sat: 12:00pm to 6:00am
Sun: 12:00pm to 12:00am

Le Bon Ton on Urbanspoon

Nomad, Surry Hills

Paul
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0
Nomad, Surry Hills

Nomad Surry Hills is a restaurant that’s been on my Sydney list ever since I started reading about it when it opened late last year. Head Chef Nathan Sasi (Rockpool, Dinner by Heston Blumenthal) has been handed the reigns of a restaurant for the first time by owners Rebecca Littlemore and Al Yazbek and has taken the “house made” philosophy to another level, with as much as possible being made on site.

Nomad fills a big space, occupying the space that housed furniture store Spence & Lyda. Exposed brick, high ceilings, concrete floors etc are all here, with a cafe section at the front followed by several tables around what is the central highlight of the space, the massive open kitchen and bar that envelops it. It’s a vibrant, loud space however the sounds of the kitchen and surrounding conversations are never too loud as to make conversation on the immediate table a problem.

nomad surry hills sydney review restaurant

nomad surry hills sydney review restaurant

Drinks wise the focus is local, with a small range of Australian craft beers and a very impressive, completely Australian wine list that features many smaller independent winemakers. Moving on to the food, it’s all about quality ingredients and perfecting the art of having control of as much of the process between sourcing the ingredients and putting them onto a plate as possible.

As mentioned before if something can be done in-house at Nomad, it probably is – smoking, fermenting, pickling and even the cheese and yoghurt are made on site, with the jars that contain the pickles dotted throughout the restaurant as a statement of intent. Flavours are Mediterranean with a strong Lebanese influence, in a nod to Yazbek’s heritage and the entire menu is designed to share.

Beer Battered Piquillo Peppers With Goats Curd & Black Olive ($16.00)

The meal kicked off with the piquillo peppers and they were representative of the menu as a whole. Relatively simple dishes with a strong focus on quality ingredients. The batter was light and crispy, the peppers were firm and sweet and the goats curd which had specks of black olive throughout was very creamy. The contrasting flavours and textures worked really well together.

nomad surry hills sydney review restaurant

Housemade Nomad Charcuterie ($26.00)

The housemade charcuterie which I had heard so much about was a must order item and it did not disappoint. Nomad has been known to change things up, using things such as horse and wallaby alongside the usual suspects. On this occasion the mortadella in the centre was a highlight on the plate – it was unlike any mortadella that I’ve had before, very with quite a subtle flavour. Other items on the plate included chorizo, pork and fennel sausage, jamon, pork shoulder and beef heart salami. Every one of the options on the plate was outstanding.

nomad surry hills sydney review restaurant

Goats Cheese Churros With Truffle Honey ($17.00)

The goats cheese churros stood out as my least favourite dish of the night. It was by no means bad, however my friends and I all agreed that the strong cheese flavour of the churros (which were light and not too oily) overpowered the very tasty truffle honey dip. We actually forgot that there was truffle in the dip until we’d eaten the churros and finished off what was left of the dip by itself.

nomad surry hills sydney review restaurant

Raw Kingfish With Harissa, Blood Orange & Fennel ($24.00)

A light option that didn’t disappoint was the raw kingfish which was dense and soft, but not too much so. The harissa, blood orange and fennel all combined beautifully and it was a dish where you wanted a bit of everything in each mouthful to get the full effect of what was going on.

nomad surry hills sydney review restaurant

Wood Roasted Bone Marrow With Parsley & Horseradish Salad & Grilled Toast ($30.00)

I’ve been a big fan of bone marrow cooked this way ever since I first tried it at London’s Hawksmoor. It’s not as common as I’d like so whenever I see it on a menu I need to order it. The meat at Nomad is cooked in a big wood fired oven and that beautiful wood flavour permeated the bone marrow which was paired beautifully with the house made sourdough. The other elements of the dish were nice, but for me it was all about the toast and bone marrow – nothing else was required.

nomad surry hills sydney review restaurant

Wagyu Skirt Steak With Butter Poached Radishes & Gentleman’s Relish ($39.00)

The wagyu skirt steak was another winner, although 2 of my friends did mention that the found both the steak and radishes to be too salty. I also found the radishes to be too salty however I thought the salt levels on the steak itself were just right as I’m a big fan of steak with a salty crust. As was the case with the bone marrow, the other items on the plate were nice, but with meat this good, that’s cooked this good, nothing else is required.

nomad surry hills sydney review restaurant

Daintree Estate Chocolate Cake With Iranian Apricot, Nomad Crème Fraîche ($17.00)

The Daintree Estate Chocolate Cake was, quite simply, a really nice chocolate cake. I couldn’t taste the apricot coming through as the intense chocolate ganache that was covering the cake made most of the other flavours obsolete.

nomad surry hills sydney review restaurant

Buñuelos With Rose Water & Cardamom Custard ($14.00)

Buñuelos are, quite simply, doughnuts. These ones were light and fluffy on the inside with just the right amount of crunch on the outside. Rose and Cardamom is a classic combination that I’m a big fan of and the balance between the flavours in the custard was perfect.

nomad surry hills sydney review restaurant

I, along with the 3 friends I had dinner with all really enjoyed our meal at Nomad. The big space threw me at first, as I’ve become accustomed to the smaller, more intimate spaces that many new restaurants are opening in these days however it worked well and never felt like it was cavernous or overbearing. The atmosphere is lively, service is attentive and, most importantly, the food is excellent.

Nomad

16 Foster Street
Surry Hills
New South Wales 2010
Australia

Telephone: (02) 9280 3395
Email: [email protected]
Website: http://restaurantnomad.com.au/

Open
Dinner: Mon – Sat: 6:00pm to 12:00am
Lunch: Tue – Sat: 12:00pm to 2:30am

Nomad on Urbanspoon

Okonomiyaki Inspired Mess: Recipe

Paul
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0
Okonomiyaki Inspired Mess: Recipe

It might be impossible to take a good photo of this rather unattractive okonomiyaki inspired recipe but what it lacks in photogenicity it makes up for in taste. This okonomiyaki inspired mess was the result of a craving for some Japanese food and a need to use up the assorted ingredients left in the fridge at the end of the week. These things can go either way but on this occasion, the flavour and texture really worked, resulting in a recipe that’s worth sharing and making again.

okonomiyaki inspired recipe

Preparation Time: 10 minutes          /          Cooking Time: 15 minutes          /          Serves 2

Ingredients

  • 400g tin of lentils, drained
  • 1/2 cup (234g) plain flour
  • 100ml milk
  • 1/2 purple cabbage, shredded
  • 1/2 red onion, thinly sliced
  • 14 katsuobushi/bonito flakes
  • 3 large (56g) eggs
  • Kewpie mayonnaise
  • Tonkatsu sauce
  • Ground sansho

 

Method

  1. Mix together the drained lentils, plain flour, milk and 1 egg in a bowl.
  2. Pour half of the mixture into a hot fry pan (add a little bit of oil first if it’s not non-stick) and leave for about 5 minutes, until it becomes solid like a pancake and golden brown on the bottom.
  3. Flip the pancake over and crack an egg over the top.
  4. After about 2 minutes, once the egg has cooked onto the pancake, transfer the pancake onto a plate.
  5. Repeat steps 1-4 with the remaining batter.
  6. Put the cabbage and onion into the fry pan and cook for about 5 minutes until the cabbage has wilted and the onion is translucent.
  7. Place the cabbage/onion onto the 2 pancakes.
  8. Place the katsuobushi/bonito flakes evenly on top of the cabbage/onion.
  9. Sprinkle the sancho and drizzle a good squeeze of Kewpie mayonnaise and Tonkatsu sauce over the top.

 

Notes

This isn’t one where you want to be playing around too much with the ingredients. Regular mayonnaise and Worcestershire sauce are close, but won’t give you the real taste that you can only get by using Kewpie mayonnaise and tonkatsu sauce. The easiest tonkatsu sauce to find outside of Japan is a brand called “Bulldog” – you want the one with the orange label, not the yellow or white label.

Ground sansho is not too common outside of Japan and while it has a very unique flavour you can get away without using it if you can’t find any.

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