I *heart* Sydney

It was time to pack up my bags and fly. Goodbye Adelaide, HELLOOOO Sydney! After spending more then my share of time in the small town of Adelaide, I was quite excited to once again be reunited with a city that doesn't shut down at 5PM. Aside from my antsiness from being couped up in a small town for so long, I was quite excited to once again visit Sydney since I don't have much recollection of my last visit almost 2 decades ago other than feeding parrots and kangaroos.

First things first, after a sleepless night and a short flight, I needed to check in to my hotel to freshen up. While looking for hotels online, I was lucky enough to come across a place called Frasier Suites in Sydney. More of a serviced apartment then hotel, it's got all the amenities that you need. Separated room and living area, kitchenette, sun room for reading, gym, lap pool, what more could you ask for? It also costs less then most hotels in the surrounding area! Highly recommend this place if you are traveling to Sydney!













After I freshened up, I grabbed my bag and headed out for some drinks with an old friend, and to explore the city with the little time that I had. First off, I had to hit up the infamous Bondi Beach. The road running along side Bondi is filled with nice little shops, pubs, diners, and bars. Along the way, we decided to step into Ravesi's for a quick bite and beer. With its modern and simplistic decor, it was definitely a nice place to sit down for a quick meal. Instead of the crowded bar downstairs, we opted for a patio seat on their second floor overlooking the streets and the beach. It was a great way to start the night and fill my stomach with their delicious fresh made seafood pizza. The night then took us to a pub in the also infamous area of Kings Cross. Those of you who like shows about the dark side of the city may enjoy watching Underbelly which is based on this particular area of Sydney. The night then ended at a bar somewhere in the middle of an industrial area with FIFA projected on large screens, some KFC, and a bad case of itis.

The next day was reserved for the tourist in me. How do you go to Sydney and NOT see the Sydney Opera House? Of course I had to be a tourist with the big camera and roam around town. Here's just some of the highlights of my short stay.

My visit to the Sydney Opera House 2 decades later.


Love the cafes and restaurants that line the harbour.


The infamous Opera House. Ironically, my little niece and nephew that I have never met were performing with their orchestra in the opera house that same day.



After taking a walk around the Opera House, I decided to be a trooper and make the trek to the Sydney Harbour Bridge. I must say, it was worth the trek. The bridge provided some of the most amazing views of the opera house. But before that could happen, I was caught under the bridge, hiding from the rain pouring down on me.

Pleasant little rustic area that I walked by while trekking towards the Sydney Harbour Bridge.



The view while climbing up the stairs to the bridge.



Trapped due to the rain. Running for cover under the lookout.



With nothing else to do while waiting for the rain to die down, I decided to do the 200 step climb to the top of the lookout.



And finally the rain stops and I got to take my stroll across to the other side which resulted in this...



Aside from the great scenery, you can never leave a city without trying its great food! Fortunately for me, I have a relative who lives in Sydney and was nice enough to take me out for an amazing meal. For those who know me, they also know my obsession with Japanese food. After being deprived of good Japanese food in Adelaide for 6 months, I wasn't about to complain about the choice of cuisine.

Mino

Mino is quiet little Japanese restaurant located in Manly, Sydney. The intimate setting made it a great place to sit down and enjoy a quiet meal and indulge in the care they put into their service and every plate. Kaiseki sets start at $43, which is definitely worth every penny. With the slight convincing of my cousin, I decided to opt for the $59 Goshu Kaiseki that would definitely contribute to my expanding waistline.

To start off, a lime infused aperitif is served with a side of cucumber topped with tuna. The lime infusion definitely gets your mouth watering and kicks up the hunger scale in your growling stomach a notch.



Next comes the Steamed Prawns with Seaweed and Plum Dressing. The slight sweetness of the plum dressing is perfectly paired with the flavours of the steamed prawn.



Chef's selection of sashimi and sushi. The sashimi was definitely the freshest I've tasted in months, but the highlight of the dish goes to the oyster hands down! The flavours and freshness of the oyster was enhanced with the slightly sweet and acidic sauce.



The assorted entree platter presented 5 tasters. Not being a big fan of cooked fish of any kind, the grilled kingfish and Shimeji mushroom with ginger and soy sauce-mayonnaise in foil definitely left me craving for more. And as one who absolutely loves a good cut of mean, the wagyu beef tataki with ginger sauce was definitely a party in my mouth, and definitely one of the most tender pieces of meat I've had!



Of the 11 options you have for your main course, I chose the Sukiyaki Hotpot with Wagyu Beef. Just couldn't resist the calling from a good cut of beef. Absolutely amazingly tender and savory flavours tamed down with the raw egg.



And as every good meal should end with, even though at this point I felt like I may need to roll home, dessert was served. I chose pistachio and fig ice cream which was the perfect way to end the meal. As if that was not enough, on the side, they served fruit, panacotta, and chocolate covered with soy bean powder. They always say, there's a separate stomach for dessert! Thank god for that, because this was a lot to end a meal with!



MINO
521 Military Road
Mosman, Sydney
02.9960.3351
http://www.minomino.com.au/

I definitely wish I had more time to spend in this city, but maybe part of the beauty was that it left me craving for more.

Next stop: Taipei

Bristo Dom

Since being at Le Cordon Bleu, my wine lecturer has gone on endlessly about his obsession with duck. It really doesn't matter how you cook it, just tell him it's duck, and very likely he'll have no qualms with consuming it. So, since my first month in Adelaide, he's been RAVING about this small French bistro that happens to be just down the street from my house. Why I never went to try this place earlier I will never know, but I am literally kicking myself now for walking by it ever day and never stepping in. At one point, I contemplated eating there every day till I left Adelaide to make up for lost time!



Bistro Dom is a small French Bistro in Adelaide with only approximately 30 seats. It is shaped as a long hallway, with artwork lining its walls. The intimate yet casual setting is great for midweek brunch or weekend lunch.



For something to munch on while you're mulling over which dish you're about to satisfy your stomach with, you are presented with a variety of green and black olives, and a plate of warm bread and butter. Nothing beats fresh warm bread, except maybe if the butter was soft.




There was no debate today on what I was going to order. The choice was clear, anything and everything that has duck in it. My mouth was beginning to salivate at this point. So, let's get started.

Duck Boudin with Crispy Red Cabbage Salad


If you've never had duck boudin, it is the best of all things combined into one. Nobody doesn't like the tasty, juicy sausage. But when it's a thick slice of a jumbo sized sausage filled with shredded duck meat wrapped around a small cube of foie gras, placed on top of a bed of red cabbage & baby potatoes drizzled with fresh hollandaise sauce and balsamic vinegar, there is no saying no to such goodness!

This dish is perfectly balanced. The pan-fried duck meat on the sausage is flavourful and tender. The duck combined with a bite of silky textured foie gras just seems to melt in your mouth. The fresh made hollandaise sauce with red cabbage and baby potatoes perfectly balances out the richness of the duck and foie gras. Finishing the last bites of this just leaves you craving for more!

Confit Leg of Duck with Anise Roasted Duck Breast, Choucroute, Onion and Jus


Although most would choose duck breast and confit leg of duck over shredded duck in a sausage, I must say, this dish didn't quite live up to expectations after the duck boudin.

This dish consisted of perfectly pink roasted duck breast, placed on top of confit leg of duck, which was on top of stir fried chinese cabbage and cauliflower puree. The duck breast was tender and juicy and a great pairing with the chinese cabbage. The cauliflower puree had a wonderfully smooth and buttery consistency that complimented the dish. The confit of leg on the other hand, was slightly on the dry and tough side. Overall, if I hadn't just eaten the best tasting duck sausage ever, this dish would be relatively satisfying. Although the dish probably could have done without the confit leg.

Pear, Walnut Date and Fig Frangipane



As full as I was, there's always room for dessert in a girl's stomach.

Perfectly cooked through pastry with pears and fig, topped with slices of walnut, combined with the light sweetness of fresh vanilla ice cream. There is no saying no to such goodness! I've never actually considered making pie with pears, although I must admit, the slightly grainier texture than apples and the sweeter flavour were a perfect match. Absolutely delicious.

This is definitely one restaurant that I'll be missing! Wish I could start every day with a meal like this! So, if you're ever in Adelaide looking for a hot spot for lunch, Bistro Dom is the place to go!

Shiki Japanese Restaurant @ the Intercontinental Adelaide

To start off this post, this is not the typical restaurant review that you are looking for. You will not find pictures of yummy sushi and fresh, moist, shiny sashimi that you are expecting to see. As much as I have had a 6 month craving for fresh, well-made sushi, the fact that I will be back in Asia in 2 weeks is good enough reason for not paying for over priced sushi. This post is more about documenting the engagement of my food adventures in Adelaide. This being a must try before I leave.



Shiki Japanese Restaurant is one of very few Japanese restaurants in Adelaide to provide Teppanyaki. Not that I decided to go to Shiki because I was craving teppanyaki, it was more the fact that this may be the only place that I know of in Adelaide to cook the following two types of meat, and possibly the only place that I could potentially stomach it from. What are the 2 forms of meat you ask? 1. Is one of the Australian national emblems & 2. Is an animal who's jaw has the strength to break every bone in your body. But, since I was there, I wasn't about to pass up some of the menu items that caught my eye.

Appetizer: Beef Tataki with Grated Radish and Ponzu Sauace



As you can see, beef tataki is basically a lightly seared version of beef sashimi. One late night at a random hole in the wall karaoke bar in Taipei years ago led me to my love for beef sashimi. Beef sashimi that I have tried is usually extraordinarily tender, thinly sliced, served with finely sliced raw onions and a sweet, citrusy and light vinegar flavoured soy sauce, with finely ground radish. Therefore, ordering this dish at the Intercontinental Adelaide, I expected to receive nothing but mouth watering, paper thin slices of tender goodness. To my disappointment, what I received wasn't quite as good as what I had anticipated.

Typically, a good cut of beef sashimi has a nice bright pink to red colour to it, and a nice marbling to allow it its tenderness. Once the plate was set down, I had a feeling that it would disappoint. A dull pink colour with little to no marbling, the beef was not quite as tender as what I'm used to. It also had annoying bit of tendon in it which made it even tougher to chew through. Aside from using the wrong cut of beef, the sauce contained an abundant amount of salt and no citrus flavour.

Being so disappointed in their beef tataki, I was a little worried for what was to come.

Teppanyaki: Tenderloin of Beef



The first teppanyaki dish is beef tenderloin wrapped around thyme and vegetables. After the beek tataki, I made sure of asking for my beef tenderloin rare. If the sashimi was tough, anything cooked more then rare to medium rare would be like chewing through beef jerky, and my jaw was not looking for a workout. Although the beef had a pleasant taste of fresh herb, it was still a slight disappointment due to the toughness of the meat. But, I was soon going to forget any form of disappointment resulting from the beef.

Teppanyaki: Kangaroo Fillet

Like most people, I didn't know anything about kangaroo meat prior to coming to Australia. I never even realized it was legal to consume the Australian national emblem. So, with some research, here's a bit of information about the cute little creature that all of us assume run freely everywhere around Australia (like how Americans assume Canadians still live in igloos). Kangaroo meat is one of, if not the leanest form of red meat. It is extremely high in protein and contains only 2% fat. Aside from being high in protein and low in fat, kangaroo meat also claims to have the benefits of being high in anti-oxidants, omega-3s, and iron. It also contains CLA, which has been attributed with a wide range of health benefits including anti-carcinogenic and anti-diabetes properties, in addition to reducing obesity and atherosclerosis. This is also one of the few remaining forms of meat that are produced free of antibiotics, chemicals, growth hormones, and raised completely free range. And for those of you who are concerned with the environment, kangaroo farming is more eco-friendly than the production of other placental stock. They require less feed, adapt will to drought, and do not destroy the root systems of native grasses.

If the health benefits of this aren't enough to convince you to try it, this next section may...




In true Japanese fashion, it all went up in flames. I must admit, my stomach was not quite bouncing off the walls in excitement with the idea of consuming the cute animal that I remember feeding as a child when I visited Australia. It's kind of like the concept of consuming an animal that you've had as a pet at one point, it doesn't seem quite right. But, this is what I came for, and I wasn't about to leave the country without trying it. I must say, the ladies sitting next to us were not quite impressed that we were about to indulge on their national emblem.

Kangaroo being such a lean meat, I had previously been warned that anything cooked over medium-rare would once again be like chewing on jerky. So, for anyone who likes their red meat well-done and cannot stand the sight of blood, this may not be the choice of meat for you. I generally order my steaks medium-rare, so I ordered this rare to avoid any possibility of it being over-cooked.

Although my stomach was doing flips and turns as they started to cook the kangaroo, the air soon filled with the scent of stir-fried garlic that drifted over, teasing all the senses in my nasal passages, which then lead my mouth to slow salivation and my stomach to grumble with hunger. What they soon placed in front of me were slightly pink, plump, juicy looking cuts of meat that looked exactly like well cooked cubes of steak.



Slowly, I put the first cube in my mouth and chewed. The texture was surprisingly no different from a tender mouthful of juicy steak. Steak being on my top three list of favorite types of meat, I wasn't complaining. As for the taste, it was as if I was eating the best steak I've ever tasted, with a sweetness of an amazing cut of meat! I think the excitement resulting from the taste showed, because my friend soon turned to me warning me "don't fall TOO much in love with this meat since you'll be leaving in 2 weeks". Too late! My taste buds were bouncing off the walls in excitement already!! I believe that just soared to #1, claiming its spot above my love for beef!

Not that experimenting with kangaroo meat wasn't enough food adventure for my stomach and taste buds in one night that I had to go on to trying the next dish.

Teppanyaki: Crocodile



After the pleasant surprise of how good kangaroo meat tasted, I was quite excited to try out this vicious aquatic creature.

As I have been told by various people, the texture of crocodile is very much like chicken. Although, I do think that this dish was slightly overcooked, therefore, it was border line texture of dried chicken breast. Yet, the taste was much like white fleshed fish, similar to snapper. It was quite enjoyable, although I question if I would actually miss the taste of texture of this meat, unlike the unlucky hopping animal that I tried prior to this.

By this point, my stomach was starting to become round with the meat of 3 different animals. But as every man knows, a woman's stomach ALWAYS makes room for dessert. Therefore, the waiter was quite aware that the dessert menu would be required and brought it over promptly.

Dessert: Shochu Panna Cotta w/ Citrus Compote

Now, this was the perfect way to top off the meal! The creamy, smooth texture of the panna cotta just coats your mouth with creamy richness. With each mouthful, you can't help but close your eyes and enjoy the texture of this cup of absolute goodness. At the end, you'll find yourself tasting the slight sweetness and well balanced acidity of the citrus compote. It doesn't leave much to be desired after you're done other then maybe... another serving please?



Now I must continue to experiment with making the perfect panna cotta. I have not yet mastered getting that perfect, creamy consistency. Will post once I get it right!

Overall, the service was great, and I would definitely return to Shiki for the kangaroo meat and panna cotta. Beef on the other hand, is not something that I would order the next time I'm at Shiki.

On a side note, for anyone who plans to visit down under, kangaroo meat is a MUST try!!

Shiki Japanese Restaurant
Intercontinental Hotel Adelaide
North Terrace
Adelaide, SA 5000
Australia

Snag in a Bag

While in Adelaide, if you choose to participate in the weekend debauchery, Snag in a Bag is a MUST visit for those after hour munchies (especially if you love lamb)! Although the storefront is not much larger than the size of a shoebox, they will grill up some of the meanest lamb and chicken skewers you've ever tasted!



Their menu also consists of an array of hot dogs, burgers, yiros and hot chips, but it is their chicken and lamb shaslicks that you'll immediately be drawn to when you're attempting to focus on the menu but notice the man on the side grilling these skewers if that wasn't the scent that lead you to walk in to start with!



I noticed these while walking home late one night, and my nose immediately picked up the scent. I somehow resisted immediately turning into the little shop, but regretted it for the rest of my walk home, as well as the next 5 days of the week as. To my disappointment, it is only open late Friday and Saturday nights (that of course, is unless you want to wake up extra early Saturday or Sunday morning, they're open till 7AM). No wonder I've never really noticed this place before.



To start off with, the lamb shaslicks. Being in Australia which is known for good lamb, I have become a little bit obsessed with lamb. Therefore, it's been my meat of choice since arriving. I have to say, these skewers were moist, tender, without much gamey taste to it! Of course it was smothered in finger lickin' good garlic sauce and hot sauce!



Next, on to the chicken shaslicks. Chicken as we all know, is very easy to overcook and dry out on the grill. This was no dry chicken! Two thumbs up for these juicy chunks of dark meat! Both lamb and chicken shaslicks have slices of grilled onions and red capsicum between the chunks of juiciness. Not normally being a fan of either of those veggies, their veggies were exceptionally sweet. My taste buds were bouncing off the walls of my mouth in excitement!



Then it was on to try the chicken yiros. I have been on a hunt for good yiros since I've been in Adelaide as well. I must say, the chicken in the yiros at Snag in a Bag is definitely more tender and juicy than others that I have tried. It may be because they have fresh grilled chicken instead of shaving it off the rack that's been grilling for hours like most yiros places. But, the cheese in the yiros did become a little overbearing after a couple of mouthfuls (cheese is optional). Overall, still quite satisfying.



Lastly, their fries are fresh made and definitely will burn your tongue if you're not careful (I only have myself to blame for sticking my greedy little fingers in there a little too quick)! Also, slightly too salty for my preference. But that can easily be resolved by less salt.

Just a reminder if you want to try these yummy eats, that you'll have to go for a late night stroll, or wake up early morning, or this is what you'll be greeted with upon arrival!



116 Hindley Street
Adelaide, SA

The Wine Underground & Coopers 1862 Bar

Talking about restaurants who have had a rough start, The Wine Underground is certainly no stranger to the challenges that come with managing a restaurant. Although the ultra modern, chic downtown Adelaide wine bar is now enjoying its regained success, it hasn’t always been such a smooth run for The Wine Underground. If you happen to google “The Wine Underground Adelaide”, you will catch glimpses of the word “explosion” in conjunction with its name.

Not a typical story resulting from the lack of care of an employee who left the gas on, The Wine Underground was devastated in May 2006. Jerrycans of petrol, along with the body of the owner of JP Café located above the wine bar were found on the scene. You can only imagine the cause of the explosion. Needless to say, for all those of you who know anything about wine, heat is not a friend of wine, and the rare collection of wines from boutique South Australian wineries were destroyed.




With its sob story behind them and a million dollar renovation later, The Wine Underground along with the addition of Coopers 1862 Bar occupying the ground floor, are both well on their way back on the road to success. With its clean lines and simple design, both venues are considered ultra modern and sleek for the Adelaide dining scene.

The Wine Underground

If you've never been, you may think that you are standing in the underground once you've walked through the front entrance of Coopers 1862. Little do you realize, you're not quite there until you turn to your left, head down the stairs, and that's where you will find the Wine Underground. As you expect from any wine bar, there is no shortage of the presence of wine with their bar, cellar and wine fridges.





The Underground Wine Bar provides an intimate setting for casual fine dining, or you can choose from an innovative tapas menu if you are just looking for a quick bite. It features 2 private dining rooms great for events and corporate meetings.





So, I didn't quite get to enjoy dinner here, but was definitely fortunate enough to get a chance to taste their selection of cheeses, as well as their charcuterie board w/ olive & rosemary grissini & pickles, and some.



Their cheese selection consists of: Cave aged cloth bound cheddar (UK), epoisses (France), truffle coulommiers (France), chaubier (France), beaufort d'alpage (France), and gorgonzola piccante (Italy). My favorite by far was the coulommiers. If you like camembert cheese, you will LOVE the coulommier. It has a very similar rich, creamy texture. Mmmm... Also, I'm not generally a fan of dried fruits or raisins, but their dried sultana grapes were absolutely delish!





That last photo is HORRID, I know. I do apologize. But, the point is, who can say no to prosciutto, pancetta and salame? Especially not a meat lover like me! Also being a pickle lover, I wasn't complaining. Again, two thumbs up! And after filling my tummy, I was invited to the wine tasting session upstairs in Coopers 1862, and I happily obliged. Again, those who know me know that I never say no to red meat, even more so, I NEVER say no to free wine tastings!


Coopers 1862 Bar





Lucky for me, Coopers 1862 had brought in Rocland Estates that night to do a wine tasting session. This was only one of many wine tastings that happen at Coopers. The interesting thing about this session was that Rocland Estates had brought with them a dozen of so mini flasks of Shiraz, Cabernet Sauvignon, Grenache and Reisling I believe was the last one. Each seat at the table was set up with a flask of each, and eat attendee had the chance to blend their own wine! The blended wines were then tasted by a panel of judges, and Rocland Estates then bottles a dozen of your own blend to take home with you!! But, unfortunately, I have a (student) life to live, and reports to write, so I couldn't stick around for the blending session. Although, before I left, I did get a chance to try a couple of their wines.


Anyone who hasn't loves a glass of bubbly and hasn't tried Australian sparkling shiraz, it is definitely worth trying. Like how Canadians put a twist to ice wine and made Cabernet Sauvignon ice wine, Aussies have come up with sparkling Shiraz. Personally, I'm not a big fan of Australian Shiraz. It tends to be a little too peppery for my liking. Although, the sparkling Shiraz is totally different matter. The bubbles smooth out the taste and peppery-ness, giving it a smooth, full finish. And, the packaging adorable and takes you back to the 50's! What's not to love?



If you're ever in Adelaide and looking for a great place to explore Aussie wines, this is the place to be.

121 Pirie Street
Adelaide, SA
8232.1222