Opera Kitchen, Sydney Opera House

Opera Kitchen is not your ordinary food court - it is an iconic food court. Tucked between two Australian Icons - the Opera House and the Sydney Harbour Bridge, this kitchen is a stellar destination. It is the latest addition in the Opera House precinct, just underneath the Opera House concourse. It features bite-sized menus of popular restaurants such as Becasse, Charlie & Co, Cloudy Bay Fish Co, Misschu and Kenji Japanese in another section. Given the choice of 4 eateries - of course we would try each!

Located on the lower level of the Opera House, next to Opera Bar - It is an ideal place to spend a hot Summer's day with a crisp glass (or bottle..) of Australian Wine or down a beer (or two..) Many people avoid this area of the city because it is too touristy - ie. crowded and expensive. And when you are dining in Circular Quay on a budget - sometimes your only options are Mc Donalds or City Extra. Well, not anymore because you can enjoy the view without sacrificing your tastebuds.

Cloudy Bay Fish Co & Via Del Corso, Westfield Sydney City

"I'm on a diet.. a see-food diet" Ahhh - we all know the end of that dad joke don't we? Seriously though, it is that time of year where everyone is on a health kick - and I myself have been living on tins of tuna and brown rice. Yes, at my office - lunch time is cat food time, we often compare what flavours of tuna we have (I'm a Serena chilli girl at heart) I think my body actually goes into tuna withdrawal on the weekend because I get massive cravings for fish around midday!

Most shopping trips in the city have centred around the shiny new Westfield. After trying out Charlie and Co. it was up to Cloudy Bay Fish Co to satisfy the cat food cravings! Walking up to the very snazzy counter a familiar orange bottle catches my eye - Veuve bubbles for a shopping break? - oooh wee! 

Shoya Japanese Restaurant, Melbourne

There is a saying that "The Apple does not fall far from the tree" and such is the case with myself and my lovely parents, Mr and Mrs Fridgemagnet. Like Demos and I, they love to travel and search for memorable meals. Here is Mrs Fridgemagnet's first guest post - Viva Victoria (Part One of Three) 

-Movida Bar de Tapas y Vino, Melbourne (Part Two)

-Bella Vedere, Yarra Valley (Part Three)

On our last overnight trip to Melbourne, Mr Fridgemagnet and I ventured into Victoria Markets and bought a couple of savoury treats from the specialty stalls which dotted the market Deli Hall. The stuffed mushrooms, smoked salmon and assorted cheeses would have filled a lush afternoon tea mezze plate. But in my excitement, I left the bag of goodies at one of the shops! The rest of the trip was limited to hotel food and the usual business smorgasbord.

Feeling deprived, I promised to have a more comprehensive taste of the flavours of Melbourne and it's surrounds on my next visit. After Gianna and Demos blogged about their recent gastronomic getaway, I thought of spending our annual spring break by eating our way around Victoria. I consulted with the Empty Fridge couple, friends who generously offered directions to their favourite cafe as well as posh nosh addresses.  Finally, we cross referenced all the suggestions against the The Age Good Food Guide, and came up with a weeklong food safari in Melbourne, the Yarra Valley, Mornington Peninsula and the Great Ocean Road. Here are some of our favourites:

Shoya Nouvelle Wafu Cuisine

Outside view of Shoya

Shoya is Japanese for "rising house", and named after the multi-level structure which includes a yakiniku room, traditional Horigotatsu-style seating and fine dining rooms, the Tearose bar and a karaoke lounge.

Instead of the usual noisy welcome, there was soft jazz music in the background as we were quietly ushered to Chef Shigeo Nonaka executive floor and Sushi Bar on the second level. It was just a little after 12nn, so the restaurant was just starting to buzz, just like my head from the excitement of what was in store. You must understand, dear readers, that we are a family in love with Japanese food so much--my husband used to stay overnight in Tokyo just to eat! Thus a lunch degustation was quite a delightful option!

Beautiful Interior

The Shoya Chef Omakase 12-course degustation menu started with a plate which seemed like an ode to Spring. The Shoya Salmon Carpaccio is sea salted cured salmon, thinly sliced and served with salmon roe, truffles, sour plum sauce and wasabi mousse to tickle the palate.

Salmon Carpaccio

Next came Petit Tempura Lobster tail topped with cream cheese, Hokkaido clam and spiced miso wrapped with witloff….Mmmm cream cheese and lobster in the same sentence! The waiter had not yet finished explaining the dish, when I popped it in my mouth….oishi!

Petit Tempura Lobster

It seemed Chef Nonaka was on a roll, for it did not take long for the third dish to arrive. Shoya Crustacians is a delightful seafood menage-a-trios of baby abalone, Hokkaido scallop and clam in a miso vinaigrette with sea urchin paste.

Shoya Crustraceans

Just as quickly as our table was cleared, the waiter arrived and presented us with a wooden box. Curiously, I peeked inside the box which contained 2 eggs for the fourth dish which the chef calls Hatching Ocean Egg. It had a tasty play on texture and flavour --- like an egg and spinach chawanmushi  with tempura scampi tail and really delicious.

Hatching Ocean Egg

From wood to ice --- our fifth course, an assortment of Sashimi, was presented inside an ice ball --- cold and fresh, it quite a feast for the senses. By this time Mr Fridgemagnet's giant can of Sapporo needed a refill, meanwhile I was experiencing a gastronomic overload, something that Tony Bourdain fondly calls, food porn.

Assorted Sashimi in an Ice Bowl

Thankfully we were served 2 simple dishes next, hearty miso soup and robatayaki fried rice with chicken, veggies and mushroom. The brief timeout gave us a chance to breath and prepare for the next set of dishes which, then again, simply took our breath away!

I didn't understand the name of the next dish, but I thought the meat tasted familiar. Later I learnt it was stewed Ox Tongue Spinach Roll served with lemon-basil yoghurt. The meat is tender and almost melts in your mouth the second you dig into it.

Ox Tounge Spinach Roll

My eyes lit up when I saw the waiter coming with the next dish, Taraba Crab Tempura. Everyone knows I love crab and the fleshy bits on the legs are my favourite ---- I got a pair of long crispy legs. Yummy! It came with a side of green tea salt which I must say was a terrific.

Taraba Crab Tempura

Tai Somen was served shortly. The petite grilled snapper with somen noodles and dashi served as a palate cleanser. It had the tiniest and most perfectly formed mushrooms!

Tai Somen

Finally came the piece de resistance, Wagyu Beef with Black Truffle. The tender wagyu eye fillet is dressed in black truffle, enoki, shitake and miso sauce. My husband and I quickly exchanged glances after our first taste. It was simply divine!

Wagyu Beef with Black Truffle

Our meal ended on a happy note with The Chef's Dessert trio of chocolate slice, creme brulee and mochi balls.

Dessert Trio

It was almost mid-afternoon when we finished our meal. We were completely satisfied, but not overwhelmingly full. We  thanked the team of waiters for their unparalleled service and knowledge of the menu.

Chef Nonaka is an artist and his degustation menu is a masterpiece!

Part of Mrs Fridgemagnets guest posts on Viva Victoria!

-Shoya Japanese Restaurant, Melbourne(Part One)

-Movida Bar de Tapas y Vino, Melbourne (Part Two)

-Bella Verde, Yarra Valley (Part Three)

Shoya

25 Market Lane, Melbourne 03 9650 0950 www.shoya.com.au

The Beresford Hotel, Surry Hills

"They have burger's here..I have been here before, I have had them - seen them with my own two eyes and even blogged about it..my blog does not lie"

"Where then show me on this menu where the burger is Gianna..where??"

Its a Beautiful Sunday afternoon at Surry Hills on 12th of September. For myself and my dearest and most fabulous friend - The Boss Lady, this is the day that is very special to us - our Birthday! We met during High School when we both worked the cash registers at out local Target Ashfield. Because of our love for Food, Music and above all else - Disney Movies, we have been inseparable since. Because we share the same birthdate, and were born in the exact same year we've discovered we have this magical mind connection thing.. (ESP-n) especially when it comes to food. In this particular case I knew she was looking for the Wagyu burger on the menu - but alas, the burger was off the menu. Thanks Justin Hemmes, what did that burger ever do to you? They were so good..

So yes, whats a Birthday afternoon without a few Birthday Bevvies for the Boss Lady - Its become tradition for us to spend and celebrate our birthday together. They have a great wine selection which is reasonably priced at 8-10 dollars a glass and also a pretty good cocktail list. We tried some of the share cocktails which were served in a caraffe and all the ladies seemed to enjoy that. They do an exceptional cocktail at the Beresford, even the humble pimms and lemonade was spruced up and served with Orange and strawberry slices. The cocktail list changes regularly of course, but the prices are a few dollars cheaper than their CBD cousins.

The Beresford has been re-developed into a more casual and informal Italian style trattoria. The dining area is a mix of regular tables, low leather lounges as well as an outside area which of course get a little rowdier in the evening. It gets very crowded here at night, especially in the beer garden but lucky on this pretty spring day, we got free reign over some leather lounger over looking the beer garden. 

Calamari Fritti with Rocket, Aoli and Lemon $18

As for their light menu, we have already established that the wagyu burger has dissapeared however the Calamari Fritti is always a winner. Its batter ever so lightly and the aoli dressing is pretty "lick and remaining drop off the plate" addictive. There are four pizza's on the lunch menu and both are $17-$19 dollars each. We try the Margharita - tomato, mozarella and basil and the peperoni, orgegano and olive pizza. It's woodfired pizza..at its finest, at a pub. The serves aren't large at all and I would have no difficulty in eating one plate on my own - especially with the thin and crispy base. 

This is why I love the boss lady - my birthday card. 

I scope the table and see a few friends have ordered some delicious looking and tasting dishes - there was a substantial looking cured meat platter...mmmm salsicce and the warm mushroon salad with pecorino and traviso also looked delish. Not your average pub grub I say! The fries with sea salt were also a hit, I think all fries everywhere should be served shoe-string..slathered in aoli - but thats my dream.

Another year older, hopefully wiser! This tiramisu was delicious! A birthday not a complete without it. Thank you for another year together Boss Lady and for sharing your special day, love you like a fat kid loves birthday cake!

The Beresford Hotel - 354 Bourke Street, Darlinghurst NSW 2000.

http://www.theberesford.com.au/

Pilu at Freshwater

I was bursting with excitement on a Sunday morning knowing I had an afternoon of eating at Pilu ahead of me. "What happens if they run out of suckling pig?" Demos asks. I shuddered at the thought - I couldn't fathom going without the pig. This was going to be the highlight of my week!

It was a blustery day, where anyone would have preferred to stay indoors and hibernate - but in my world these are perfect conditions for an afternoon of Italiano and vino. Demos and I have been wanting to visit Pilu after sampling the oh so memorable suckling pig panini with apple and mustard at the Sydney Taste Festival earlier this year.

We were seated in the middle of the restaurant and even in the middle of winter the room gives that laid back beach house vibe. The dining experience was beautiful in every aspect at Pilu - the view itself was spectacular and so was the art that decorated all of the wall space. It was a great way to spend a Sunday afternoon indeed.

The SMH Good Food Guide, aka The Bible, votes Pilu as having Sydney's best Wine List for 2010, rightly so because the wine menu read like a beautiful novel. The selection is varied and hosts a good bevy of Italian vino and some very nice Australian wines as well..I think it took as a god half hour to decide.

After pouring over the menu we decided that we should take the time to enjoy the afternoon and get a bottle of wine. We settled on a bottle of red the Dolianova Anzenas; - Cannonau di Sardegna. A fruity red wine from Sardinia, it was just perfect and its always a nice touch when the wine is served from a decanter. So having settled with a wine we moved on to attacking the menu. We decided on ordering the freshly made ricotta with truffle abbamele to start accompanied with the deboned quail and some fried seafood and zucchini flowers as entrees

    

 

The freshly made ricotta was amazing. It was very smooth and creamy and the truffle abbemele - a traditional sardinian honey was the perfect complement to the cheese and crispy fried Sicilian bread. Now truffle is something I would liken to crack. I would bathe in truffle honey given the opportunity. This dish ticked all the right boxes for me and I may or may not have savoured every last drop of that delicious abbemele and shooed Demos away when he tried to steal one of the olives. Pane e ricotta $14.00. The chef also sent out complimetary crunchy meatball dish, delish.

Our next entrees very beautiful to look at and to eat. Demos had the de-boned quail that was stuffed with chicken livers, potato, taragon, wrapped in pancetta and served on a bed of eggplant caponata. Quaglia ripiena di fegatini, patate e dragoncello $27 He didn't talk much as he was too busy dissecting the bird like a surgeon to eat. Being so close to the ocean, I had the lightly battered seafood selection with zucchini flower, claire de line oyster, squid and crystal bay prawns. Yet another amazing dish. The batter was not too heavy and the seafood tasted like the ocean. It was a very simple, light and elegant tasting dish. Piccolo fritto di fiore di zucca, gamberi e calamari con maionese $26

There wasn't much to think about when it came to mains. I wanted the slow roasted suckling pig. Simple as that. Demos decided to get the hanger  steak. What a dish though. The suckling pig was arranged on a large plate beautifully. Served with small poached apples, pork sausage and of course the slow cooked suckling pig off the bone, it was a taste sensation. The crackling was crisp and the meat tender. The sausage was well seasoned and I wanted to smother everything with the brown bread sauce. Porcetto arrosto e salsiccia fatta da noi $43

The hanger steak that Demos ordered was just as enjoyable from Demos' accounts of the matter, he attacked it as soon as the dish landed on our table. The dish like the pork was beautifully presented. The steak was very tender and the herb crusted mushrooms melted in your mouth. The porcini cream dolloped on the plate had a silky consistency and you couldn't help but want to use your fingers to lap it all up in the absence of bread. Lombatello con fantasia di porcini e salsina al profumo di basilico $42

As you can see there wasn't much left. And yes, I saved the crackling til last - like it was an award I earned from all of today's eating

How could we say no to desert after such a wonderful lunch? Having room for it was not even the question. I decided to have the Sardinian fried pastry filled with ricotta and sultanas Seadas ripiena di ricotta con miele di tarasacco e melo $17.00 and Demos had the chocolate and hazelnut semifreddo with chocolate sorbet Semifreddo al cioccolato Amedei con sorbetto al cioccolato $17.00 The fried pastry gave me that sweet crisp I am always after, and covered in sweet ricotta made it heaven. The semifredo and sorbet didn't last that long in front of Demos, partly my fault because I couldn't help but keep picking at it as well. 

With some coffees with liqueur  and complimentary petit fours we finished our meal with that feeling of ultimate satisfaction and contentment. Demos tried the Caffè Corretto $6.00 An espresso with a dash of Varnelli Anice - a dry anise flavoured liqueur and I had the Caffè Sceccherato con Liquore $10.00 a cold coffee shaken with Frangelico hazelnut liqueur

P.S the fingers had to come out to finish the job in the end. 

Until next time Pilu - thank you for feeding us! 

Pilu at Freshwater

 'On the Beach' Moore Road, Harbord NSW 2096 Telephone: (02) 9938 3331

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