Tiramisu (Pyramisu), Daring Bakers’ February 2010 Challenge
This months Daring Bakers Challenge was a tiramisu, but I changed things up a little bit and created a ‘pyramisu’. It’s a tiramisu in a chocolate pyramid, with momofuku inspired cereal milk ice cream and cereal milk crumbs thrown in for good measure.
Foveaux Restaurant and Bar, Surry Hills
The quietly elegant decor of Foveaux hides a place full of surprises and firsts, for us anyway. I never imagined that I would ever eat heart or like black pudding, but I did and even enjoyed it, revelling in its flavours. I really like how Foveaux’s head chef, Darrell Felstead, pushes the boundaries with his dishes, challenging us diners to try something different.
Watersedge, Walsh Bay
As I move into my mid 20′s, I’m finding that I am attending more and more weddings. I would of thought that the Gen Y’s would be slowing down with the marriage business, but it seems like some things never change over time. Recently I had the privilege of attending the wedding of a very close family friend of mine. They had the ceremony at the beautiful Balmoral beach and were fortunate for the rain to hold off.
New Zealand Golden Manuka Honey
If there’s something I can’t resist its ice cream. No matter what the weather is like ice cream is inevitably on my mind. This appears to be so ingrained in my personality that on a recent est get-together not a single one of the team members blinked when I admitted I’d gone to eat ice-cream before meeting up for dinner.
Aronia De Takazawa, Tokyo
I’d say it’s one of the best meals I’ve had in my life, but then again I’ve only really started eating Hatted and Michelin Starred food in the past two years, so what would I know ? But I must say, the thought process that must of went through the Chef’s mind for each dish is something to be admired. The effort in interpreting an idea such as a dessert into a savoury dish is something which I have rarely seen.
Georges Mediterranean Bar and Grill, Sydney
Georges is one of those restaurants who’s menu online has what their physical menu actually offer. So I was pleased that what I had planned could be carried out. I was thinking of sharing 2-3 mezedes plates (kind of like small plates), then a main and naturally a dessert, but somehow after discussing with Gary what he was going to order, we ended up ordering 7 mezedes… and no main for either of us.
Picchu, Sapporo
It’s funny how three out of my top five meals in this recent Japan trap were from non-Japanese restaurants. Picchu is certainly one of them, the fact that I traveled halfway around the world to Sapporo and spend a good ten minutes trying to find the place with the taxi driver and still walk out very happy with my meal is a testament to the food and the restaurant