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Taubear

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    Sydney Australia
  1. Great review and photos. I have all his books and cook from them regularly. Makes me want to book flights to Thailand right now.
  2. Dried herbs are great for making "Dry Rubs" to put over your meat or fish before cooking. Fresh herbs burn easier the dry herbs. There is a use for both Fresh and Dried herbs :-)
  3. Topping, tailing and destringing beans
  4. Beef cheeks.....uhhgg the rubbery texture. Give me a good steak anyday
  5. Paul Newman's Own Balsamic Salad Dressing
  6. Travelling through Warrnambool we came across a little Italian restaurant that blew my socks off. The meal at Nonna Casalinga's was one of the MOST memorable meals I have ever eaten, my wife still raves about their gnocchi to this day. Nonna Casalinga Overview Nestled in the restaurant precinct in Warrnambool, Nonna Casalinga offers Italian Cuisine in an elegant setting. The name Nonna Casalinga is Italian for Nonnas home cooking, and owners / chef Chris & Alysia Considine have developed a menu that embodies this description. Enjoy your evening amidst romantic lighting & a rustic environment which has an old antique cabinet. The menu may include Seafood Cacciucco - fish stew from Livorno, crab, vongale, prawns, scallops & char grilled croutons.
  7. The Laksa King in Erskine St [Cnr of Kent and Erskine] in the City is good. I am a regular there for their chicken curry.....mmmmmmm.....yum. Better than the places in the Hunter arcade in my opinion.
  8. How does one store Vegemite? Do I stick it in the fridge or what? Just leave it in your pantry. No nned to put it in the fridge as it never goes off.
  9. Taubear

    Weetabix

    Think wet cardboard and your just about there.
  10. Preserved Lemons Pork Belly Lamb Saddle Persimons Ohh and I forgot to mention Wagu beef
  11. Marco Polo Foods Pty Ltd 7 Elizabeth St, Campsie, NSW 2194 * Phone:(02) 9718 8922 * Fax:(02) 9718 7335
  12. The top of the cap will be slimey and will have changed colour. They will not be worth eating in my opinion
  13. Mudgee Marinated Feta - Marinated in local olive oil and other herbs and spices. Absolutely delicious
  14. Hi Howard, Here's a few to choose from The French Cafe Don't let the name put you off. This is a fine dining restaurant White @ the Hilton Fnatastic location overlooking the harbour. Enjoy
  15. I just spent the weekend in Melbourne discovering its culinary delights. One of the highlights of my weekend was lunch at the Spanish restaurant Movida which is hidden away in a colourful laneway in the CBD @ 1 Hosier Lane, Melbourne. What can I say but WOW, what a meal. The food menu offers you the choice of both Tapa and Racion. Tapa are small individual pieces, Racion are plates to share amongst two or more people, or a larger dish for one. We had the following Tapas Roasted lamb cutlet encased in a Catalan pork & paprika pate Half shell scallop oven baked with jamon and potato foam Fried silky croquette flavoured with mushrooms Followed by the Racion Pan seared marinated cuttlefish with chickpeas, mint & tomato salad South Australian prawns wrapped in pastry with pork belly and chick pea shoots Marinated roast capsicum and tomato salad, in moorish spices This was combined with drinks Alhambra 1925 Lager Spain 2006 Escarpment Chardonnay Martinborough NZ And Last but not least dessert Rich drinking chocolate and Spanish doughnuts Sherry Romate Amontillado 90ml The service was fantastic and it will go down as one of my most memorable dining experience. If you live in Melbourne all I can say is lucky you  If your visiting make sure you book ahead to avoid disappointment. They have a cook book titled Movida: Spanish Culinary Adventures which looks like a must have for the collection and a website http://www.movida.com.au/index.htm
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