Our top 5 dishes of 2009
26 December 2009
2009 was a big year. Along with plugging away at our day jobs, we had some memorable meals and eating experiences. We don’t do as good a job in updating regularly as others, but it’s just the fun of blogging that keeps us going. One thing that does keep us going experiencing memorable dishes and being able to let people know about it. Whether it’s something we’ve cooked or something we’ve had a restaurant, we give you our top 5 dishes of 2009 and why.
Let’s hope 2010 is another year of great food and great people. Our next post will be our top 5 restaurants of 2009.
Mind you, this is a pretty random list. I asked each one of the crew for their favourite dish and this is what we came up with.
Chilli mud crab
We use to goto a restaurant for this when we had a craving, but then realised that making it at home is actually quite easy. The key is a decent fish monger who’ll give you a fresh crab and a decent wok which can get very hot. There is nothing better than ripping into piping hot chilli mud crab with crusty bread and a beer. Recipe here. - Minh.
Pappardelle at Bistro Ortolan, Leichardt
Pappardelle of biodynamic hens egg with wild French chanterelles, black trompettes and Tasmanian black truffle
I actually visited Bistro Ortolan again in December for my birthday but was sad to see this dish off the menu because truffles are out of season! Here is a simple dish but paired with different ingredients successfully, turning such a simple pasta dish to something so exquisite. The aroma of the truffles, chanterelles and trompettes is something which needs to be experienced first hand. Oh and that burnt butter just tops it off, who doesn’t love burnt butter ? - Howard
Sperm from sacs of a cod fish
I didn’t let the name put me off, in fact I deliberately chose this because of the name. Who would give up the chance to tell all your friends you have eaten the sperm from the sack of a cod ? I tried this with Teresa at Sushi Dai at the tsukiji fish market in Tokyo, Japan. - Teresa
Crispy skin braised pork
By rolling the piece of pork up during the cooking process it has preserved the natural juice of the pork, while the exterior absorbed the fragrant broth. The 2 hours or so of braising has helped us achieved tender melt in the mouth pieces of meat. Paired with the creamy potato puree, this what comfort food at its best. Recipe here. - Linda
Chocolate marquis, Ash St Cellar
We had this at the March into Merivale Gala Dinner. The best way to describe it is is a deconstucted ferroro rocher. It had all the right elements of quality chocolate marquis and ganache, crunchy and smokey roasted hazelnuts and a gorgeous cinnamon cream which was not sweet at all. When I bumped into Lauren Murdoch at the World Chef Showcase, she said it sometimes comes back on the menu as a special dessert. It’s a dessert of epic awesome proportions. - squishies.
Kate || 
Simon
mademoiselle délicieuse
Simon Food Favourites
Christie @ Fig&Cherry
Moya
SK
Arwen from Hoglet K
ladyironchef
Katherine
Cellar Tours
What a great way to round up the year. Ah, and I still remember that mouth watering chilli crab post..mmmm…