SYDNEY REVIEW: Revolver



The outside of Revolver with a very active message board.

The last place I visited while in Sydney was the very trendy Revolver - a café in the lovely suburb of Annandale. We popped in while en route to the airport for me to fly back home. We had hoped to get to an ice cream shop in the city that I very badly wanted to visit but time was running out. We decided breakfast was a priority.


The ornate antique bar.

Revolver is situated in a beautiful old building, built to be a pub but due to the protests of the local citizens back in the 1890's, functioned as a corner store instead before being transformed into it's current state of a contemporary and popular café. I've read online that there's a guaranteed wait to get a table on the weekends but we had our choice of tables on the Sunday morning we stopped in. After a little musical tables, we decided to sit inside.


The working fireplace.

All of the plates and crockery were mismatched vintage. Lovely.


The interior is very cool with mismatched tables and chairs as well as a working fireplace! The menu was extensive with lots of exciting options including a number of daily specials. The staff were efficient and once we'd ordered, drinks came out followed closely by our meals. For drinks, we ordered a fresh squeezed orange juice, fresh squeezed water melon (both $5.5), a coffee ($4.50) and for myself, a old fashioned caramel milkshake ($5.50). Both the juices were fresh, as promised, however there were a little warm and there was no ice to put in the juices. In summer, I think this would be a little more perturbing than it was in spring.


Both of the fresh squeezed juices.

The milkshake was really good and I absolutely smashed it. The flavour was good and there was a definitely quality caramel taste. As with most milkshakes, I wish it was a little thicker. I should have gone the extra $0.50 and gotten a thick shake but I didn't see that option til after I ordered.

The Eggs Benedict with that luscious hollandaise sauce.

The first meal to come out on a gorgeous vintage plate was the Eggs Benedict with Bacon instead of ham ($16.50). The bacon and eggs sat on a bed of baby spinach with a generous serve of hollandaise sauce on top. It was beautifully served, however another slice of sourdough to go with the second egg would have been welcome. As it was, it was still filling and delicious. 

The fritter is literally the size of a plate.

Next, on another lovely vintage plate, was the massive Haloumi and Carrot Fritter ($17.50). It came with smoked salmon, minted yoghurt, beetroot puree and wild rocket. This fritter was absolutely huge. The haloumi was cut up and cooked into the fritter, not on the side. It was absolutely delicious. I tried some and had a little bit of ordering envy. The beetroot puree and minted yoghurt both paired well with the carrot and haloumi. It was an inspired dish and good for something a little bit different.

Avo and eggs on a darling plate. Good fluffy eggs.

The Avo Eggs ($15.50) was a more classic option, with scrambled eggs, avocado, roast tomato, Danish fetta, rocket, salsa verde and sourdough toast. This was also very generous and eggs were cooked well. The tomato could have been cooked for a touch longer but it was not raw like some cafes sometimes serve. This was a simple dish, not mind-blowing but satisfying.

The amazing Brekkie Tagine.

I'm been pretty taken with the trend of breakfast tagines so couldn't go past the Brekkie Tagine ($17.50) from the specials board. This was a dish of slow roasted lamb, caramelised onion, baby spinach, Danish feta and baked eggs. It was presented on a large board in a cast-iron pan and it was huge. The lamb was tender and the saucy meat went well with the salty feta. It was all absolutely delicious with the yolks stirred in and melting cheese on crusty sour dough. I won the ordering game. Highly recommended if you visit. 

Look at this little guy! He wanted to know what was happening inside SO BAD!

Revolver is a great little café with friendly, efficient staff and a good mix of classic and new dishes. It has a great choice of indoor and outdoor seating in a nice, leafy location. Great for all day breakfast catch ups or on your way to go back home to Brisbane!  I had a great time, eating around Sydney with almost exclusively good experiences! Can't wait to go back!

Food: 4/5
Service: 4/5Price: 4/5
Atmosphere: 4/5

Coconut Crème Brûlée

This post is produced in relation with Posh Nosh by Nic (@poshnoshbynic) using Jimalie Coconut Products.

Organic coconut sugar with a happy fella on the pack!

A few weeks ago, I was contacted by a lady named Nic who distributes coconut products. She asked me if I would be interested in having a look at the range by Jimalie which included coconut oil for both cooking and beauty, and coconut sugar. I've used coconut oil in the past but this was the first time I had heard about coconut sugar! My mind instantly started thinking about what I might be able to make to showcase the flavours and coconut crème brûlée came to my mind pretty quickly.
 

Eggs are pretty amazing hey. They are so versatile! Sweet, savoury, in between...they can do anything!

I'd never made a crème brûlée ever, let alone a coconut crème brûlée. I have however eaten one. After the delightful French film 'Amélie' came out way back in 2001, we were all enchanted with the pretty Amélie and her enjoyment of  all sorts of little pleasures, such as 'piercing the crust of crème brûlée with the tip of a spoon.' We went out soon after and experienced the pleasure for ourselves.
 


There's 400ml of liquid, 4 egg yolks...there's so much pleasing maths in this recipe.



Crème brûlée has it origins way back in the 1600's, originating in France, which is pretty obvious from the name. Meaning burnt cream, it consists of a silky custard with a sugar crust, caramelised into a crisp shell. I believe traditionally, the custard is served at room temperature but I like it cold served immediately after the sugar has been bruléed - a spoonful with the still warm sugar and the cool custard is perfection! Or, in French, perfection! Yeah. It's the same. I googled it.
 


Tried to achieve some symmetry in this photo. Hmm. It's pretty good, I guess.



To make the crème brûlée into one of the coconut variety, I used 50% thickened cream and 50% coconut milk, as well as 50% caster sugar and 50% coconut sugar. This is a really easy recipe to double as it's all in the ratio 1:1. Maths, huh.
 


The coconut sugar gives this a great flavour and colour. And the smell! So good.

To prepare the dish is easy! Heat the coconut milk and cream mixture, pour into the whisked egg yolks and sugar then pour into ramekins in a water bath. Bake, cool, top with sugar and brûlée! That is literally it. I'm gonna write the recipe down there but it's really simple! 

This bubbly mix is coconut custrard...I bet there are some other uses of this custard.



The coconut flavour in this is so tropical and delicious, it would be prefect for a summer dinner party. Plus you get to impress your guests with one of my favourite kitchen tools - the blowtorch! Fire!
 


All ready for their close up, Mr. Oven. Or Miss Oven. Or Ms. Oven. Yep, that's the one. She's not defined by her martial status to the dishwasher.

The coconut sugar in this permeates the custard and gives the loveliest aroma when brûléed. You can get Jimalie coconut products from cafes and gourmet markets around Brisbane including Paleo Café Bulimba, Zone Fresh Gourmet Markets and Carte Blanche Espresso. For a full list of stockists, head to the Jimalie website!
 
Now here come the photos! Drool...
 


My food styling at it's best.

 

Amelie would be proud.



The money shot! The spoon piercing the crust!

 

Get in mah face.

Cool custard and hot sugar. Opposites attract.

 

Okay now I really want one of these. That silky coconut flavoured custard.

 

 

 

 

 And then I ate it all.
 
Coconut Crème Brûlée
Prep time: 15 mins

Cooking time: 40 mins

Total time:  55 mins

 

Servings: 2

200ml coconut milk
200ml thickened cream
4 egg yolks
2 tablespoon coconut sugar
2 tablespoon caster sugar
 

1. Preheat oven to 150°C and place two ramekins into a deep baking dish.
2. Whisk the egg yolks, 1 tablespoon of the coconut sugar and 1 tablespoon in a large bowl until combined.
3. Place the coconut milk and cream in a heavy bottomed saucepan and place on a medium heat.
4. Stir the cream mixture and then allow to heat until bubbles begin to appear at the edges of the pan.
5. Once the cream mixture is sufficiently heated, slowly pour into the egg and sugar, whisking constantly.
6. Divide the mixture between two ramekins and pour cold water into the dish until it comes two-thirds the way up the ramekins.
7. Bake for 40 minutes or until custard is set. It should still be wobbly when it comes out of the oven.
8. Allow to cool, then refrigerate until cold.
9. Mix the remaining sugars in a small bowl then divide between the two ramekins, swirling the sugar around to get full coverage.
10. Using a blowtorch, caramelise the sugars until they form a golden, crisp crust. Alternatively, place the ramekins under a grill until the sugars are golden.

 

SYDNEY REVIEW: Dunbar House

The charming Dunbar House.

I had two amazing culinary experiences while visiting with my lovely sister in Sydney at An Restaurant and the amazing Rockpool. When I then went to stay with my lovely best friend, she wasn't about to let the food adventure end. We caught an exciting ferry out to the absolutely stunning Watson's Bay and I got my first look at the historic Dunbar House, resting prettily on a undulating rise near the bay.


Such a pretty building, with picture perfect blue skies.

The house was built in the 1830's  for the Colonial Treasurer before becoming various hotels until 1924, when it then became the Vaucluse Council Chambers. Finally, Dunbar House underwent it's final transformation into the charming venue it is today. It's been lovingly restored with a modern take on a period dining room, with embossed wallpaper and impressive fireplace. Since we visited on a sunny early spring day, we decided to sit on the patio and take in the sparkling water views.


The beautiful dining room with modern touches.

The menu at Dunbar House was extensive, with many different options from venison to duck, burgers and pastas. My friend chose the Slow Cooked Berkshire Pork Belly, Celeriac, Apple & Radish with Spiced Crackling ($27) with a glass of 2014 Botolobar Shiraz ($11). I went with one of the many seafood options, the Macadamia Crusted Barramundi Fillet with Fennel, Asparagus & Zucchini, Dill Pesto ($29) and a glass of 2013 Charlotte Sounds Sauvignon Blanc ($11).

The pork belly soon to be in a belly.

The pork looked really tempting when it came out and it was a good size. The salad that went with it cut through the fattiness of the meat and the celeriac, apple and radish were classic accompaniments to the pork. The pork was slightly overdone on the outside and as a result the layer of fat under the top was not very rendered very well. It didn't ruin the meal but it might have benefitted from being cooked longer on a lower heat.


The barramundi soon to be in a mundi? Doesn't work as well as the pork belly one.

My barramundi was very good with a nice crispy skin underneath the macadamia crust. The portion was well-sized and the salad was fresh. There was not a lot of fennel, but for me, this is a good thing as I find it can be very strong and sometimes overpower a dish. The fish was cooked well, still a little fleshy and soft in the centre like it should be. It was a very nice dish, perhaps ever so slightly bland but I do have quite a strong taste for salt.


I see you, Moon! You think you're so clever being out in the day but I see you! Go home, Moon, it's not time for youyet!

After we went to a bar across the way in Watson's Bay Boutique Hotel called The Beach Club where we had a few drinks then had a hilariously difficult ferry ride home but that's another story.


Ahh what a beautiful day!

In summary, lunch at Dunbar house was lovely with one of the best views I've ever had the pleasure of eating in front of. It was so peaceful and relaxing to look at the bay. The menu is not particularly inventive but there's nothing wrong with sticking to the classics.

Food: 3.5/5
Service: 3.5/5
Price: 4/5
Atmosphere: 4.5/5

SYDNEY REVIEW: Rockpool

Look at that subtle off-white (black) colouring. The tasteful thickness of it. Oh my God; It even has a watermark.

Much like the wise Tom and Donna, I like to take some time out to Treat Yo'self! I mean, myself. But the words ring true, we all need to treat ourselves from time to time. And what better way to treat oneself than to visit one of Australia's most rewarded restaurants - Neil Perry's Rockpool. Yeah, girl! My sister, her husband and I booked in on a Thursday night and I couldn't have been looking forward to it more.

The steps with a ghost to the right. Not really. That's not a ghost, its a light. But I made you think for a second, didn't I? No?

The flagship of the Rockpool Group, the Sydney restaurant has been open for 25 years which is something to be admired in the constantly revolving door of restaurants opening and closing. With much anticipation, we climbed the impressive heritage stairs of the Burns Philp building and entered the dark and moody dining room, complete with a huge canvas of enigmatic smoke.

I'm anthropomorphising smoke by calling it 'enigmatic'. That's the quality of writing you get at Cassie Cakes.

 We were shown to a intimate table on the mezzanine with a view of the entire restaurant. All the tables are intimate, really, with spotlight-like lighting illuminating each table making it feel like your own private space within the glow. I doubt there's a bad seat in the restaurant. The music is atmospheric jazz, the walls black and tablecloths white. It manages to be classic and contemporary at the same time. You feel like you're in for a dining experience! Our waiter Jed introduced himself and what a charming sir he is! If you're lucky enough to go to Rockpool and even luckier to get seated in Jed's section, tell him I said hi! Just so you know, he already told me we were his favourite customers ever but I'm sure you can be second.

The view from the mezzanine. See what I mean about the spotlights? Cool.

 The dinner menu is a degustation of either nine ($145) or ten ($165) courses. The first six courses are made up of tapas style bites, starting with the Chicken Wing with Egg Batter & Konbu Butter. Each little chicken wing had been pushed down on the bone to make a perfect little handle. It was a beautiful luscious bite and the butter with konbu (which Google tells me is dried seaweed) was wonderfully salty and moreish. Had I been as influenced by the delicious wine as I was when I finished the meal at the start of the meal, I may have licked the butter from the platter.

These were so good. So. Good. I'm going to be saying that about a lot of these pictures.

 Next up, was Prawn Katsu with Coriander, Chilli and Rice Roll. Now this was not what I was expecting! I had imagined a deep fried prawn alongside a Vietnamese style rice roll but what came out was a little slider burger! Most surprising and most delicious! I tried to be dainty and took two bites, but I really could have shoved the morsel of burger in my mouth at once. But Rockpools food is made to be savoured. And I was wearing a nice dress so I thought I'd behave. I couldn't really taste the coriander on the roll but the prawn was crispy and it was delicious. I need to Google more words for delicious...

Sliders at a fine dining restaurant? Hell yeah!

Third along our food journey was Spanner Crab with Tabasco Mayonnaise and Soy Bean. This was a little pile of crab on a piece of fried bread, resting atop a soy bean puree. I was truly delighted with this. What is so wonderful about degustation is that each plate is a burst of flavour and this was no exception. Each element was present and clear while not overwhelming. I really liked how you could taste the crab, it was allowed to be the star of the dish while the puree and morsel of bread were wonderful supporting elements.

This is really pretty isn't it. Tasted awesome too.

The presentation of the fourth dish, the Chirashi Zushi of Tuna, Kingfish, Bonito and Squid was very appealing. Chirashi means 'scattered' and zushi, for those who don't know, like me, is apparently the correct spelling of sushi! Rockpool is an education as well as a meal. The fish was indeed scattered on a half shell, replete with a mother of pearl shine. Gorgeous presentation is a little redundant if it doesn't taste good but have no fear of that. It was divine. I like sashimi, but I've never been crazy about it. I'll usually have some but I get a bit over it pretty quickly. However if all sashimi tasted like this, I'd eat loads of it! I could have eaten nothing else and been happy. The three of us at the table all remarked about the high quality of the fish and the superb taste. This was one of my favourites of the night.

Sushi a la scatter. That's basically what they mean.

Now something pretty special happened between the next course! A little burner of sorts not unlike a Japanese version of a fondue pot was brought out and Jed poured liquid into a dish. He told us that when the liquid was done, it would be tofu! How cool is that! Tofu was being made at our table!

Tofu at your table.

I was pretty interested in what was going on in the Japanese fondue kit but the arrival of our next course demanded my attention. This was Blue Eye Trevalla with Apple, Radish and Red Date Infusion. The fish was a really decent portion size and it was cooked to the perfection. The red date infusion was lovely and a little sweet. The dill and radish garnish not only looked pretty but also paired with the fish as well.

Do you think these fish have blue eyes? And wear blonde wigs? And lipsticks?

Then we got to see how our tofu was going! It was to go atop the Mapo Doufu with Avocado, Sea Urchin and Eight Precious Herbs. You know you're at a classy joint when they serve you
not one precious herb, but eight. Your tummy contents value is about to get precious. Jed served the tofu into each bowl and it was amazing. It was quite theatrical and exciting. And yummy. I think without the tofu on top, it wasn't the prettiest of dishes but the silky tofu forgave all sins.

Can you BELIEVE I didn't get a photo of this with the tofu on it? After all that fuss? All I can say I was that it was too delicious to wait for photos!

At this stage we were given bread. Delicious bread. And amazing butter.  Spelt bread with ricotta and house made butter, to be exact. We finished it off and Jed asked if we wanted more and as my sister politely said "Oh, no thank you", I simultaneously said "Hell yes!". So we got more bread. Best decision ever. I really am a go-getter. It should be on my resume, 'gets more free bread when offered'. Who wouldn't hire me!

Delicious bread. I know I've used that word a fair bit this post but it was! Delicious!

Up next was the chefs choice! This meal was written on the menu so I noted it down on my phone, please forgive me Rockpool if I got it wrong. This course was John Dory Cooked on the Bone with Sushi Rice Cooked in Coconut Milk with Crispy Chicken Skin. I actually think I got that spot on. This dish was amazing. The sushi rice has that wonderful sweetness that sushi rice does, the fish was succulent and the skin did what it said. It was chicken and crispy. Amazing. I do wonder what happened to the chicken meat that the skin came from as there was no chicken on the menu.

I think each course has had it's own plate! How many plates do they have back there!?!?

The final savoury course was our choice. My brother-in-law selected the Braised Beef Cheek Sukiyaki with Winter Melon, Gem Lettuce and Tendon. This was very prettily presented with the tendon the most wonderful pink colour. By reports it was tender and succulent. I'm always surprised by how palatable cooked lettuce is as well. You'd think it would be slimy and gross but it's not!

How pretty is that pink? If anyone knows what the closest lipstick colour to that it, I would love to know.

The beef cheek, as pretty as it was, was out prettied by my sisters choice of main - Snapper 'Ginger and Shallot' with Oyster and Buckwheat. The snapper was rested upon the buckwheat with a bit of shallot wrapped around it to look like a present. There also a flower on there. Fine dining at it's best! She said it tasted divine.

That is art.

My choice of main was the Partridge with Chestnut Filled Lotus Root and Bone Marrow Poached Quince. The partridge was cooked perfectly and was complemented so perfectly by the lotus root. Each mouthful was meltingly tender and so full of flavour. The sauce was aromatic and delectable and I mopped up every bit of it.

I'm on my way to eating all the animals mentioned in the '12 Days of Christmas'.

Now it was time for dessert. We had discussed whether we wanted it or not and I was already really full. But as my brother-in-law said, we'd come this far, why not go the whole hog. I didn't argue with him. After we ordered dessert cam the pre-dessert. Yes. A pre-dessert. Fancy restaurants don't mess around! Pre-dessert was an absolutely delightful scoop of  Moscato Custard with Rhubarb, Apple and Streusel. The streusel provided a contrasting texture to the mousse of the rhubarb and apple. After I finished it though, I was seriously questioning my commitment to the dessert.

From now on when I have ice cream then chocolate, I'm just going to say it's pre-dessert and dessert.

I choose the 'Strawberries and Cream' Ricotta Parfait with Strawberry Compote, Crème Chantilly and Sparkling Wine. The ricotta parfait had a crispy sweet shell and the sweetness of the strawberry compote went beautifully with the smoothness of the ricotta. There was also a surprise in the coriander sorbet! It seems to be a theme of Rockpool, classic and surprising!

So pretty. Like the Natalie.Portman of desserts.

My sister choose the Vacherin of Pandan Custard with Coconut Parfait, Jasmine Sorbet and Lime Granite. This was presented in a crisp, meringue shell with the parfait resting on top. It was another really pretty dish and the smell was amazing with the lime, coconut and jasmine, it was truly fragrant.

This is like a vignette of a snow field. Or something. I don't know, it's pretty.

Finally, my sisters husband chose what I thought was the most unusual dessert on the menu, the Sweet Potato Braised in Soy Caramel with Lemon Curd, Miso Ice Cream, Sesame and Candied Shiso. This was a very Asian inspired dish, fusion at its best! The crunch of the textures paired well with the ice cream and soft, candied sweet potato.

Is this paleo? It has sweet potato in it, so it's close. Let's just say it's paleo.

I could not eat another bite. Except I had to. I had to finish the Date Tart, the petit four served alongside dessert. The date tart is seriously famous and any search of Rockpool will tell you it's been served since 1984. The dates are covered with a creamy custard which is baked to a lovely golden colour. You can see why it's a signature dish.

Man, it takes a long time to write a degustation blog post. Don't underestimate it.

I'd like to talk about the wine we drank too! I'm not a wine expert. I'm hardly even a wine novice. Is there anything below a novice, cos that's what I am. We drank a bottle of Chrisstine de Mianville, 'Chant de Vinge' which is a chenin blanc. It was from Jasnieres in the Loire Valley in France.  I know nothing about wine, I do know however that it tasted good. Also, it was $90. So it ought to.

This is like a farmyard of wine.

You could have rolled me out of the restaurant, I was so full. I had been jokin with my sister that we could always go grab a cheeseburger after the degustation as I was so hungry before we got there and my previous experiences with degustation had left room in my belly. If you'd put a cheeseburger in front of me after we had eaten at Rockpool, I would have slapped it away. Don't fear being hungry if you go!

I heart you, Rockpool.

Our experience at Rockpool was delightful from start to finish. From the grown-up, moody and sophisticated décor, to the well humoured, attentive and unobtrusive service provided by the completely charming Jed to the impeccable, inspired food. I can not fault Rockpool. A true dining experience.
 
Food: 5/5
Service: 5/5
Price: 5/5
Atmosphere: 5/5