Tagged: alcohol.

The Sailors Club, Rose Bay

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The Sailors Club, Rose Bay
Cocktails for sharing (Carafe for 2 people 26 Carafe for 4 people $44) -  
Aperol & Cider Spritz Eristoff Vodka, Aperol, pressed orange juice, The Hills apple cider
Elderflower & Cucumber Breeze Square One Cucumber vodka, St Germain , lemongrass, pressed lime juice, Apple juice, Apple Cider
When I first heard that Pier was shutting down I was utterly disappointed as I had many fond dining experiences there. However, having found out that the space was to be renovated for a more casual dining with the same kitchen staff, I knew I had to go back for my birthday celebration with these lovely people :) (this post is long overdue so some of the items are no longer on the menu as it’s seasonal) 

The Sailors Club situated in Rose Bay boasts a mesmerising ocean view as the yachts bob back and forth. The place is decked out with bright yellows and shades of blue which brings a great energy and vibrance to the venue. Definitely can see myself hanging around here in the cool sea breeze in summer sipping on cocktails, wearing a kaftan and the boy in chinos and boat shoes. We decided to share our entrees and ordered a main each. Just as our mains had arrived, so too had Australia’s renowned personal trainer, Michelle Bridges who sat a few tables away from us! No pics though so you’ll have to trust me that she was there haha. Figured that having her picture taken over lunch on a weekend was the last thing on her mind. 
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Entree: Duck liver parfait, grilled pear, lavender and honey
Huge ball of velvety smooth duck liver parfait, soft grilled pear, fresh honeycomb, and slices of thinly crisp brioche ^^ the lovely staff even bought over extra slices of crisp bread. I could eat this everyday! 
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Entree: Crudo of John Dory, char-grilled chillies and grapefruit
Entree: Mozzarella stuffed zucchini flowers, tomato and saffron confit
Entree: Whiting crumbed in orange and almond, lemon confit
Light and refreshing plate of beautifully presented slices of raw John Dory drizzled with olive oil, citrus juice, and finely diced chillies. Deep-fried zucchini flowers which were the perfect vessel to envelope the stretchy, melty mozzarella. 

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12:05 am, by vxdollface  Comments
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5 Top Places in Sydney to visit this July

Breakfast - Single Origin Roasters
The team here takes their coffee seriously. It’s a great place to grab a coffee and their cafe next door serves up a killer banana bread with the house-made espresso butter. FYI, they’re not open on weekends. 
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Brunch - Copo Cafe & Diner
One of my favourite places for brunch in Sydney! Highly recommend the bubble & squeak and their super delicious banana thickshakes. In warmer weather, there’s an outdoor terrace on the second floor :) FYI, the entrance isn’t on Victoria Road but on Formosa St. 
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Lunch - New Shanghai
You can’t go wrong with dumplings and a pot of jasmine tea on a cold Winter’s day :) The ever popular xiao long baos and pan-fried dumplings  will soothe your soul with the flavoursome broth wrapped inside the dumpling case. Locations: Chatswood Chase, Ashfield, Chatswood - Lemon Grove, and Bondi Junction.
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12:54 am, by vxdollface 2  |
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Provençal seafood stew

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Provençal seafood stew
Only a few days left until Winter truly begins.. time to rug up! Winter is coming! And that means I’ll be having a lot more soups and stews to keep toasty. This rustic seafood stew recipe contains a lot of warm and rich colours that resembles a sunny day by the seaside. It’s great for home cooking and easy entertainment for friends and family. Plus nothing is wasted, all the shells and bones serve a purpose to bring out the flavours :) Best enjoyed with a glass of Taylors Estate Pinot Gris - enter below for a chance to win two bottles of Taylors Wines!
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Prawn Bisque Ingredients:
Recipe adapted from Justin North

- 12 prawn heads and shells, the prawn meat will be used in the stew 
- 1 tbsp olive oil
- 1 carrot finely sliced

- 1/2 fennel bulb chopped
- pinch of saffron
- 1 tbsp tomato paste
- 1 tbsp Pernod, can substitute with ouzo or sambuca.
- 1 orange juiced and a strip of orange peel
- 2 cups fish stock
, recipe below

Method:

1. Heat and oil the saucepan. Add the prawn shells, carrot and fennel.

2. Once the shells begin to colour and the vegetables soften, add the saffron and tomato paste. Continue cooking for a couple of minutes before adding the Pernod and orange juice.

3. Continue cooking until the liquid reduces. Add the orange peel and fish stock. Bring to the boil and simmer for 20 minutes.

4. Remove from stove and drain the bisque through a sieve and set aside. (Bisque to be used in the seafood stew later) 

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Filleting a fish

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01:02 am, by vxdollface 2  |
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Mexico - Food and Liquor, Surry Hills

    image    image    imageTostiditas of crab, almond & green onion mojo, cucumber, lime, grape $8 
With the transformation of what used to be District Dining, is the birth of a new Tex-Mex eatery, Mexico Food and Liquor - Surry Hills. The exuberance of the space is almost like a shrine to Mexican art culture celebrated by the bright and colourful portraits of Frida Kahlo donned on the walls. The outdoor seating bar area is sure to be a favourite and they even have bag hooks under the tables :). Start with a nibble on their crisp tostiditas which is easily demolished in a bite or two. It’s light in flavour and a refreshing way to start the meal, nice clean flavours.  
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Prawn, smoked paprika quesadilla, chilli & orange w/ corn salsa $10
Roast eggplant, green onion & walnut quesadilla with black cumin sour cream $12
Who doesn’t love quesadillas?! :D Crisp, toasted tortillas sandwiching scrumptious fillings of prawns, and the vegetarian option of roasted eggplant with crushed walnuts. The prawn was a clear favourite of the two only because of the corn salsa! Best corn salsa I have ever had, I could totally eat a whole bowl of it haha.. I did eat most of it actually ^^”   imageBeetroot, blood orange, chilli peanut salad w/ queso fresco, tostada
Crispy potatoes tossed in celery lime salt w/ spicy tomatillo dressing
Mexico’s fried chicken $14
A delicious salad of quartered wedges of roasted beetroot (I love beetroot!), segments of juicy sweet blood orange, and roasted chilli peanuts. Whilst the succulent fried chicken was less spiced than expected, the tomatillo dressing for the crispy potatoes were bursting in spice, bit too chilli for my tolerance :( 

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12:55 am, by vxdollface 1  |
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