J_elias86

Can day old bread still taste good? Toto's: 53 Nelson St. in the CBD. The room itself is lovely and authentic. Two wood lit fires, bay windows and marble tables. The bar in front of the kitchen has the antipasto on display and look akin to any of those in Italy. We have heard there are massive rooms downstairs etc, but didn't bother to look. The important thing was that the restaraunt itself was fine. We had been to the head chefs former restaraunt, Non Solo Pizza, on our last trip. We refused to eat our mains and walked out. On our first trip to NZ we came to this establishment, before the current head chef had taken over and had a dreadful meal. The room was old, so was the chef. However, the combination of the two together was a new one. The current head chef took over earlier this year and there has been much talk of totos since. Talk is good. food is better. We perused the menu with much trepadation. Given our icy relationship with the past, the menu appeared to have large margin for failure. As believers in traditional italian cuisine, we were looking for the staples. However, not many could be found. The menu is a mixture of the old with the new, and whilst not being revolutionary, it is certainly not your bistecca fiorentina or ribolita menu. Nevertheless, it had its glimpses. Appetizer: Bruschetta of the day: tomato, basil and garlic. What was a special of the day, was in fact a classic for the ages. Therefore, a good starting point to try and eradicate many a sleepless night and cold sweat. The chef decided to use cherry tomatos. It worked well. The bread was that night mix of crunchy and sloppy at the same time. Whilst basil was not an actual ingredient, it was present as an infused oil. The garlic was salient and helped to form a great culmination. Entrees: "Linguine Ai Legumi Freschi Linguine with a saute of broadbeans, peas, olives, string beans and fresh chilli" and "Gamberi su puree di Cavolfiore Prawns wrapped in speck, with cauliflower and truffle puree, fennel crunch". After easing past the appetizer, we were a little more confident. These two dishes, dispelled out fear. The prawn were perfectly cooked. They were crunchy, tender and conveyed the freshed seafood flavour. They were wrapped delicately in the speck which provided a great depth of flavour. The cauliflower puree was creamy and not over seasoned. Together, the prawns and the puree worked very well. Sitting atop this combination was a some deep fried fennel. The batter was akin to tempura and when eaten with the prawns, one could see how this dish was modern italian fare. The execution was flawless. And even the presentation, with the head of the prawns superimposed onto thier perfectly peeled bodies was appreciated. Whilst points were won with the gamberi, the linguine sealed the deal. The sauce was very light and seemed to resemble more of a summer dish than a winter dish. Nevertheless, when broad beans are in season, there is no reason not to use them. The first bite revealed what we had hoped for, but been let down on the two prior occasions. THE LINGUINE WAS AL DENTE. About bloody time too. Though there was a little too much crunch in the dish (A pip left in an olive), we were more than willing to excuse this blunder in return for a linguine that nonna would have been proud of. The piquant of the chilli added depth. It was great. Main: Braised beef cheeks with soft polenta (made w/a hint of truffle oil) and "aromatic" vegetables. (Special) The waiter emphasised that these vegetables were particularly aromatic. Given that it was part of stew, you would have to wonder why. Then again, his insistance that the salad of the day would be "Radi CH eo" with Tal EE Gio" perhaps clarified this phenomena. Nevertheless, he insisted that the dish was being entered into an Auckland wide competition for signature dishes, so we decided to trust his recomendation, if not his pronounciation. The serving was huge. There was a beach of polenta, topped by a mountain of beef, engraved by with river of rich stock/juices floating with diced vegetables. The polenta itself was buttery and had the barest hint ot truffle. But very plain. Which we were to be thankful of, given the richness of the beef. The dimmed lights hid an eye fillet sized wad of fat that lay embeddered in our beef, but thanfully, was removable from the rest. Despite the removal of the lard, the beef was incredibly well marbled and was certainly did not require a knife. Perhaps a spoon, would have been more suitable than a fork. It was really that tender. The vegetables were tasted like the sauce, but the dish was complemented by four or so deep fried sage leaves that were scattered around the plate. I could only finish about 90% of the dish, and I was incredibly hungry before we got there. If anyone manages to finish that meal, please post. I would love to hear about the horrific after affects. The side of brainsed spinanch with sultanas and pinenuts were also cooked to the required texture. Very plain, but the olives added depth. After all that polenta and meat, the spinach added another colour to the table. The main was excellent. It was a massive homecooked meal that complemented the environment impeccably. The difficulty in making a recomendation for the future is that this was the special, and supposedly "award worthy" meal. So, would the regular mains on the menu be as accomplished. In my opinion, there was nothing to suggest otherwise. I would highly recommend Toto's to other diners looking for a hit of italy. And I would be very interested to try the pizza. Dessert: Following the battle, the dessert was somewhat peacefull. We shared Ricotta and candied peel stuffed, chocolate covered cannoli. It was as expected. Nice, But I wouldn't order it again. It was traditional, but there was nothing to suggest you couldn't obtain a similar combination from a christmas left overs. It was not particularly fresh, and thus, maybe Toto's had seized this idea. We were just thankful that it was small. In conclusion the meal was very good. Every dish was well executed and truly italian. From the pasta to the polenta. It was what everyone loves about Italian food, a good feed. But be warned, do not order nearly as we did, if you are not accustomed to the occasional if not regurlar avalanche of food. Tomorrow, will be a more dainty meal. I think my heart needs it. Kind Regards, J

(not so) Sloppy Seconds Molten (422 Mt Eden Rd, Mt Eden) It tooks us about 10-15 mins by cab to get to from the heart of the CBD. The restaraunt itself held around 25 seats, with an additional back bar running along the rear of the premises. There is also a function room upstairs. The interior is very modern, simple and honest. Dark wood tables sitting parallel to a long bench seat running along the right hand wall of the room. To start we had "n-house baked bread selection with 05 Te Arai Estate olive oil and avocado aioli.". The bread itself was interesting. Two slices plain and two slices were rippled escargot style with roasted onion. The onion version was nice, but its counterpart seemed a little too processed for our liking. But we needed something to dip in the wonderfully fruity olive oil and and creamy aioli. They hit the spot. Entree: "Fired duck livers. Portobello mushrooms, crispy onion bread and masala cream. $16.50" and "Sesame salt and pepper squid with cucumber, peanut relish and chilli manuka honey. $16.50" The livers were very well cooked, just a touch of pink. The dish featured the same onion bread as the starter so that was a bit of a bummer. However, it certainly suited the dish, so you can't really fault em. The marsala cream was very subtle and added a suberb depth to that distinct liver power. The bread was also charred slightly and that was appreciated. The jus fromt he livers and the marsala cream was layered with intricacy of an eroded coastline at the base of the bread (very cool). The squid was heavilly crumbed with the salt, pepper and peanut. The chilli and manuka honey provided a night play on sweet chilli sauce. The dish had a slight edge from the chilli and the crust was well seasoned. The only possible criticism was that perhaps the squid could have been cooked a little less. It was not tough, but it was definately bordering it. On the whole it was a safe combination, with a safe result. We were pleased. Main: "Confit of free range pork scotch. Minikin dumpling cassoulet and black nectarine relish.$29.00" and "Grilled King Fish Fillet with prawn and pancetta ristto and a few slices of cabbage(I think, as it was the special)" with a side of "broccoli and brussel sprouts with a nutty walnut butter". The Pork was a meal of two halves. The pork itself was fabulous. The fillet was tender as anything and the skin was crispy and sweet. It was well complemented by the nectarine relish that was not tooo sweet, and worked impeccably with the pork. The Cassoulet jus itself was like a veal stock, quite rich but intertwined well with the relish. On the other half, the minkin dumplings (effectively french goat cheese gnocci), were heavy and gluggy. The flavour was ok, but it was badly overridden by the dense and heavy texture. It was not a gnocci and it was not a dumpling. If they were going to go towards a dumpling, it should have had more flavour then it did. Because of the lack of flavour, it was stranded in gnocci village, and heavy gnocci is about as good as lumpy polenta. Not very. Needless to say, they were omitted from items of consumption. The fish was grilled. Char marks on the outside added a nice complexity to the unsauced/unmarinated fish. This was very smart, when considered in the scheme of risotto. The risotto itself was incredibly flavourful and not heavy at all. The pieces of prawn embedded within it were very tender and were a pleasant surprise. No complaints about this dish. The fish was of excellent quality, it was well thought out and well executed. The veges were crunchy and the walnut butter came in a tablet on top. The veges were great, cause they tasted like veges. (a problem most restaraunts usually struggle with). Dessert: This was a hazlenut and chocolate truffle. It was perfectly sculpted and was very smooth inside. The hazelnut provided a strong flavour and would not have left any nutella fan disappointed. This dinner was as expected. All aspects of the restaraunt were modest, from interior to ingredients. The meals were all recognised combinations and were well executed. The restaraunt seems to offer auckland diners that in betweener. The food is easy to produce consistently and tastes great. It is a very hard menu to choose from because all of the dishes are easy to like. If I lived in Auckland, I would be hoping for more restaraunts like Molten. However, adventurous travellers would not necessarily make this there first stop. On the balance, I think Molten has a lot to offer. It provides a lesson to a lot of other Auckland restaraunts in a similar price range. A consistent peformer. Tomorrow to Toto. Regards J

The first plate: O'Connel St. Bistro Situated at the bottom end of O'connel St. just down the hill from the chancellery, The O'Connel st bistro is akin to many of the premises on the street. It is dark, enchanted with an old world feel. The restraraunt itself is somwehat small, seating about 30-45 people. The earthy tones of the interior and the hardwood floors are well complemented by the dimmed lights and candle lit tables to provide a truly authentic chateau chateau experience. (even if the candles themselves feel a bit tacky). One might query whether or not the environment is too subdued to be considered a bistro. (I'll clarfiy that in my next post "all things pedantic"). It feels homely. Thats good! The menu itself is a strange mix. It is hardly the snails and onion soup bistro that I had imagined. It encroached on that with dishes such as: "Crispy fried Squid w wild Rocket & roast Garlic Saffron aioli" (entree) "Oven roasted Lamb loin w Escargot & confit Garlic farce, roasted baby golden Kumara & Watercress salad & Cabernet Verjus syrup" (main). However, there was a definite italian inlfuence, if not dominance with meals such as: "Roasted Roma Tomato & Tomme de Chevre tartin w Prosciutto di Parma, aged Balsamic & micro Basil" (entree) and " Pappardelle of braised Rabbit, rimu smoked Bacon, Walnut Watercress pesto & Parmigiano" (main). Whilst, this was a pleasant surprise to me, I could see how some would be disappointed if Steak Frite had been imprinted on thier mind for days prior. This is a caution for those of you who like your holidays dripping with bernaise. When you read these reviews, keep in mind that I would swim four lengths of the Arno before I even tested the water in the Seine. ENTREE: For Entree I sought to captilise on the psychitzophrenic nature of the menu, I ordered the "Salmon gravlax, cured in Vanilla & Mustard seed w poached Shiitake Mushrooms, micro soft Herbs & Citrus creme fraiche" and sought to barter with my mother who ordered the "Roasted Roma Tomato & Tomme de Chevre tartin w Prosciutto di Parma, aged Balsamic & micro Basil". The Salmon was very delicate. The slices were not that thin, but that simply elucidated how tender it was. And that was melting tender, Very fresh. and the shitake that came with it also shone. I was truly satisfied. The creme fraiche was scattered scarcely, a wise move considering the quality of the salmon. In france, O'connel shines. The tartin also evidenced a commitment to excellent produce. Whilst, the prosciutto seemed a little soft (perhaps could have been cured longer), the tomatos and the mozzarello were very good. This dish perhaps presented the one weakness in O'Connel's armour. The pastry on the tartin, was very french, perhaps more suited to egg based ingredients. It did not do justice to the delicacy of its contents. It was beautiful pastry, but it would certainly be foreign to any Nonna. This dish was west meets west and as a result, it seemed far from centre. Nice try, wouldn't get it again. Main: Again, my mother and I would venture to Italy. my mother ordered the ""Pappardelle of braised Rabbit, rimu smoked Bacon, Walnut Watercress pesto & Parmigiano Reggiano 29.5". I ordered "Ossu Bucco with polenta (w/parmesan) and fennel (31 I think)" (it was the roasted polenta, not the soft). The dishes were great, they accentuated the flavour of the meat. My Ossu Bucco was slow cooked, but remained in tact and was a fresh take on the sloppy stew usually associated ossu bucco. The fennel was tender, and the polenta tasted like polenta, perhaps it needed more cheese . I write it as it tasted, unimbelished and fresh. Strange to say for this cut of meat, but it was a well executed dish. The Parpadelle was similarly executed. The little strips of rabbit was delicate but hearty at the same time. The pesto was not prominent and it amounted to a solid dish. This restaraunt was a real food and wine restaraunt. The food was not overpowering and lended itself very well to complement a solid wine. Personally, I'm not a big drinker. We had a merlot from hawkes bay or something. It was strong bodied wine, and I really enjoyed it with the meal. Its no surprise that O'Connel's had won awards for thier wine lists four or five years running. Personally, I'm more about the food. But, those who have the pallet for berries and oak, will really enjoy this restaraunt. Dessert: Again a share. Myself, a Honeycomb semifreddo with poached tamarillo, my mum, a valrhona brownie with almond and macadamia ice-cream/gelati, I guess Kulfi. The Tomarillo was tart, full of flavour and well complemented by the extremely rich semifreddo. It had little chunks of honeycomb throughout, that were well appreciated by all who tried it. The balance of tart and sweet worked very well, However, the double, (tripple or quadrupple creme) in the semi freddo was a little too rich. The brownie was tremendous. It was moist, well packed, but light and airy to eat. the kulfi was solid as well, quite nutty, but i little too icy. A honey, almond and macadamia ice-cream would have been just right! In the desserts, there was true french execution. It was well appreciated. Btw: for those concerned with presentation, no problem there. Conc: An excellent restaraunt where produce shined. The dishes did not claim to be anything that they were not. It was simple faire, matched well with simple wines, and a great time was had. I would definately go back, but would be looking to order the frencher meals, if thats possible. To Molten tomorrow, Cheers All, J

Hey all, I've arrived in Auckland for a culinary voyage. I've been here before but I hope to update the situation here so that anyone travelling in the near future, or lives here anyway, gets a peak at whats on. We have four nights. The short list is as follows: - O'connel St bistro - Molten - Totos - The french cafe. I'll post all the reviews seperately. I'll keep you all up to taste. Cheers, J

Thanks heaps guys, I will be sure to post back with reviews!

Come on guys, This time next week will be my first meal!

Besides the book, How is the restaraunt, have any of you been?

Hey yall, I'm back. Went on Friday night. Still no brains, must have been taken off the menu anyway, I'lvv give the rundown. It was my Bro's b'day, so a festive night was had. For entree, I had the pan fried whitebait which was bought locally and was a special for the evening. It was crispy, not too salty, and was served on a bed of rocket with an olive oil and lemon dressing. The fish itself had a great crunch too it, and was well complemented by the salad. My brother started with gnocci with veal stew. What I had on the last occassion. The gnocci was once again perfectly light, and well complemented by the stew. + one credit for consistency. My mother was dealt a dainty plate of melted buffala mozzarela on top of an array of herb encrusted mushrooms. For a dish that I thought would be more subtle, suprised me by playing on the wonderful stringiness of the cheese and utilised the mushrooms for quite an intense flavour. My Sister had the highlight of the entrees, fresh angel hair pasta with a fresh tomato sauce laced with crab. I think it also had chilli through it. The sizing was quite large but the actual pasta was well presented and the freshness of the tomato held up suprisingly well for what I would have imagined to be more of summery dish. Nonthless it appeased. My father's entree of leak and lentil soup was solid, but nothing to yell to nonna about. Mains were interesting. My mother a sister ordered a veal cutlet alla milanese, with tomato salad. The veal was melting tender, crumed perfectly, not over fried. The highlight of the meal. My brother had the melanzane lasange, which was somewhat curisouly poised on the menu in close proximity to a regular lasange. Nevertheless, it was perfectly crumbed on top, perfectly fried and tasted as a lasange should. It came, two pieces of mozarella melted on each slice of eggplant. It was great. My father had a somewhat plain, but fresh whiting. And I was left yearning. I ordered a penne amatriciana. The sauce on the pasta was fine. My first mouth was consumed with bacon was infused with flavours of garlic and a strong tomato sauce. However, my first mouthful of pasta brought my hopes crashing. What I wanted to authentic italian, turned into traditional melbourne. The pasta was horribly overcooked. I proceeded to give a mouthfull to each family member. They concurred. I sent it back. Maybe spending a month in Italy has turned me unrealistic. But that Penne was dried pasta. It was not fresh. Should we not expect al dente pasta in Australian italian restaraunts? Even the cheapest of restaraunts in italy were able to deliver perfect al dente. I sent it back so that the chef would realise his error. I was not angry. I just want that sort of thing to improve in melbourne. It is so basic. Yet I cannot ever recall having al dente pasta in a restaraunt. If I was at a local bistro I would not have sent it back. But at a restraunt, named THE ITALIAN, in the CBD. I believe it was justified. (they took it off the bill in case you are wondering). BTW, stayed for dessert (proof I was not angry). Polenta and almond cake served with mascarpone. Does anything about thaty not sound rich? I don't think so. Does anything about that not sound good? I don't think so. In summary, Fodd was great except for the pasta abberation. Would I go back, that depends if someone can find me al dente pasta. If your planning on going, don't order the dried pastas. Besides that, everything else was authentic. mumble, growl mumble.. Entree/pasta 19 Mains 27. Quite good value. Signing off yall. J

Hey all, Thought I'd share a nice place with you all. The Italian. New up market restaraunt in the Melbourne CBD. (I think little collins, Can't remember) I think it had a nice balance between rustic and honest fare. Its seasonal, with its mainstays. Mind you, its only been open for seven months, So whose to know what a Mainstay is! The decor is tacky. bad and all thing crap. But last time a checked, I don't eat the surroundings. Don't get me wrong, were not talking grungey, dirty back bar. We are talking try hard, nouvelle, modern architure, with high ceilings and asian tastes. In a place with as authentic italian food as this, i think there is an identity crisis. Nonethelss, lets talk food. Nyway on to the food. For entree had soft polenta with trippa with a sweetish tomato sauce. It was great. I went to italy last year and really felt like a hit of tradition. The polenta was creamy without resembling a cup full of butter, and the trippa was amongst the most tender I've ever had. For main, gnocci with veal stew. Again, the sauce was quite sweet to taste, not dessert sweet but prob some sugar in there to deal with those out of season tomatoes. The veal was tender and the gnocci was fresh, as gnocci should be! For dessert, chocolate fondant. Not as oooozeing as anticpated, somewhat more cakey. But, it was a welcome twist, and still tasted fantastic with the vanilla icecream. John Lethlean (the agre head critic) wrote it up during the year as one of the best meals he had eaten during the year. (pan fired lambs brains). I must have lost it somewhere amidst the massive menu. In any case, I'm going this weekend! If any more q's about it. feel free to ask. Sorry got uni exams, otherwise, if i get a chance I'll add some more places. Cheers. J

Hey all, I'm an aussie, been to kiwi land three times. I'm coming back again in two weeks. Last time I was impressed by The french cafe, grove and white (which we usually go to). Also tried Dine at the sky city, thought it was good, not unbelievable. As you can probably tell, I'm lookin for high tier cuisine. But Don't get me wrong. I'm also looking for some good trattoria type fare if its available. (not Cibo, was not impressed) Went to Red last time i was there, also didn't do anything for me. Is there anything new on the cars in NZ? If not, which of the regularls would be best to revisit. Are there any restaraunts that take privde in local produce above any of the others? If so, I'd love to hear about it. Thanks, Regards J