Tagged: truffle.

Biota Dining, Bowral

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Biota Dining, Bowral
Salmon jerky, whole wheat sourdough, house-churned butter

Seven course degustation $118pp
Hidden behind the green shrubbery is a haven for culinary charm headed by Chef James Viles who uses ingredients from local producers and from the lush Biota kitchen garden. It’s an establishment for an enjoyable dining experience amongst nature’s glory. This has been a really delayed post, six months to be exact ^^” but I still remember my special lunch degustation to this day! I would highly recommend Biota Dining if you’re travelling down south of NSW on a road trip, it’s a great venue to stop by for lunch/dinner.       
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Bottleneck squid ink, native citrus, blackened cucumber
The colour of the skinned cucumber was absolutely striking against the squid ink. The squid was scored with a grid pattern which picked up the squid ink in the crevices. 
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Local sheep milk curds, asparagus, roe, hen yolk, smoked rye
What a delicate dish! You can’t beat an organic, golden and plump slow-cooked egg yolk oozing over the silky blanket of pasta. Underneath the pasta sheet was some white asparagus spears which paired nicely with the smoked, crunchy rye crumbs and cured bottarga.

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12:08 am, by vxdollface 3  |
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Sky No 1 Tower yum cha, Guang Zhou

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Yum Cha - Sky No 1, Guang Zhou, China
The last time I was in China was three years ago and I am so amazed at the transformation it has gone under in that time! Whilst I was in Guang Zhou, my relatives spoiled us a couple times with yum cha at Sky No 1 :) Being located in the Tian He District, the entire restaurant was very luxurious and although it’s not cheap but it’s worth checking out at least once! Felt really baller in there haha. Oh and they also have free wifi. *That glass wall on the side in the first image is a huuuuuuge glass wine cellar filled with rows of red wine, mainly Penfolds - saw a couple tables drinking Penfolds Grange like it was water!!
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Har Gow, Xiao Long Bao, Siu Mai
The dim sums here are not as you know it. With a twist of modernity, these dim sums are anything but the ordinary. The Har Gow shrimp dumpings are encased in a crispy glutinous rice sheet wrapper, XLBs with a piping hot and flavoursome soup hidden inside the thin dumpling case, and just a little bit fancy, truffle Siu Mai. Oh the indulgence :3

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02:14 pm, by vxdollface 2  |
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Truffle Hunting in NSW

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Truffles make me happy :) http://trufflefestival.com.au/
One way to brighten up winter is to go on a double dating foodie road-trip singing aloud to 90’s RnB to go truffle hunting. We arrived at Yelverton Truffle Farms in Robertson, NSW, where the lovely Ted and Barbara welcomed us to their farm. Truffle hunting can only be done in winter so don’t forget to dress warmly because it gets really really chilly! Thankfully Mr Barclay had a spare rug in the boot for the boy! Really loving that candid shot Ally took of me hehe

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11:28 pm, by vxdollface  Comments
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Guillaume at Bennelong, Sydney

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Guillaume at Bennelong, Sydney Opera House
8 course degustation $195 
Oysters - cucmber jelly, yuzu cream

Dining at Guillaume at Bennelong is a truly majestic experience from the moment of walking past all the walls of awards and up the stairs into the restaurant. Having been fortunate enough to become well-accustomed to the Sydney Opera House from a young age (I was 5 years old when my parents took me to see my very first ballet performance, Swan Lake ^^), standing under the “wing” and gazing the restaurant filled me with emotions. So much history within these arches :’) and so grandiose. Sadly after 12 successful years, two-hatted Guillaume at Bennelong will be shutting their doors at the end of this year (2013) as Chef Guillaume Brahimi has chosen not to tender for the site due to conflicts, read more here. Devastating as another top-notch restaurant shuts.. :( I urge you to try and make a booking before it’s too late! I hope this post does the restaurant justice - honestly it was a superb meal with attentive and knowledgeable service that just made this dining experience memorable, not to mention our fabulous view! 
We (the boy & I) started off with an amuse bouche of freshly shucked Pacific oyster with cucumber jelly and yuzu cream. A refreshing palate cleanser which was brought together by the lemony aromatic yuzu cream. 
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10:43 pm, by vxdollface 2  |
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