Posts tagged Fish

Fish En Papillote Recipe with Persian Flavours!

Food Recipe
Fish En Papillote with Persian Flavours

So I’m getting caught up on MKR, and can I say that Jessica just drives me UP THE WALL. I think I’ve heard the word ‘healthy’ being used like, 10,000 times in 40 min, and her condescending tone just makes everything so painful to watch.

I haven’t even gotten up to her cooking yet, but I’ve heard so much about how she served up “Spaghetti in a bag”. Sounds awful, right? Well it’s all about marketing, people! I mean, if you called it “Fish En Papillote”, it sounds more fancy and french, right?

*Edit* So apparently Spaghetti in a Bag came from Lauren and Carmine, but why do I keep hearing it connected to Jessica’s name?! WHAT IS GOING ON WORLD?! *End of edit*

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De…Luxe Woollahra

Review
Sydney Food Blog Review of Luxe, Wollahra

Sydney Food Blog Review of Luxe, Wollahra

From cafe, to bakery, to restaurant, Sydney’s Luxe seems intent on TAKING OVER THE WORLD. Okay, maybe I’ve been watching one too many action movies, but you get the idea.

Luxe started from a little cafe in Westfield’s Bondi, and then proceeded to open a bakery in Newtown to control the quality of the baked goods they serve. And now, they’ve moved on to restaurants, opening the first one in Singapore earlier this year, and now a beautiful location in Woollahra accented in white and gold.

Very…lux!

Sydney Food Blog Review of Luxe, Wollahra: Grilled Octopus with Chui's XO SauceGrilled Octopus with Chui’s XO Sauce

And with Chef Chui Lee Luk on board – whom I had previously met at Asia Town – I jumped at the invite to sample their new winter menu.

We started off with Grilled Octopus with Chui’s XO Sauce. Tender pieces of octopus are balanced with cooked capsicum, and Chui’s take on the omnipresent XO sauce that is used everywhere in Asian cooking. Traditionally, XO sauce is made with dried shrimp, scallops, chinese dried ham, chilli, garlic and ginger (amongst the bazillion other ingredients that could be in there). Here, Chui uses bacon instead of chinese ham to echo the other parts of the Luxe menu that already uses bacon.

And really, there’s always a reason to use bacon.

Sydney Food Blog Review of Luxe, Wollahra: Roasted Barramundi, Plum Pickled Eggplant, Ginger Butter Sauce. Roasted Barramundi, Plum Pickled Eggplant, Ginger Butter Sauce

For mains, we were served up the Roasted Barramundi, Plum Pickled Eggplant and Ginger Butter Sauce, and Balsamic Glazed Duck to share.

Sydney Food Blog Review of Luxe, Wollahra: Balsamic Glazed DuckBalsamic Glazed Duck

And of course, veggies, because…something something balanced diet.

Sydney Food Blog Review of Luxe, Wollahra: Broccoli and HazelnutsBroccoli and Hazelnuts

Sydney Food Blog Review of Luxe, Wollahra: Luxe SlawLuxe Slaw

Chui has extensive experience as a chef and an intimate understanding of Asian ingredients, and it definitely shows in the conception and execution of this menu. The umeboshi (Japanese plum) pickled eggplant delivered pops of tartness which made the Roasted Barramundi incredibly more-ish, and the slaw and broccoli lightened up the rich, dark balsamic glazed duck.

Sydney Food Blog Review of Luxe, Wollahra: Pear and Apple Tart Pear and Apple Tart

And even though we ate SO MUCH – I can’t help myself – I actually walked away still feeling light and food coma-free! Even with a Pear and Apple Tart for dessert, it was a nice kind of full. I would have liked to see more Asian elements from Chui given that I know how well she can manipulate the ingredients, but it’s really decent food in very posh surroundings. I really liked how they married the “luxe” decor with a relaxed cafe style service, and a menu that sits somewhere in-between.

If this is the winter menu, I really need to go back and have a look at their lunch!

Insatiable Munchies dined as guests of Luxe Woollahra.
Luxe Woollahra
118 Queen St
Woollahra, NSW
Website: http://luxesydney.com.au

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What just happened? Simmer Huang, Eastwood

Review
Restaurant Review of Simmer Huang, Eastwood

Restaurant Review of Simmer Huang, Eastwood

Ever go to a restaurant for dinner, and then walk out wondering what the hell just happened? Well, that happened to me, at a newly opened Simmer Huang in Eastwood.

Eastwood has always been home to many Asian eateries, with their own unique take on the dining experience. From barbecue, to grills, to the good ol’ deep fryer, this neighbourhood has certainly attracted its fair share of the weird and wonderful.

But sometimes, these unique experiences require, well, a little translation. And I’m not just referring to the need for English speaking staff. And before I get accused of waving the racist card let me just say that I think food should be accessible to everyone, especially in a country like Australia where you would assume that everyone can at least speak English.

Anyhoo, we walked into Simmer Huang not knowing very much about them. I deduced that it was some sort of cook-at-the-table hotpot experience, but had no idea what else to expect. We were presented with a huge tick-list type menu upon seating, which didn’t actually explain what we were going to eat, and how we were going to eat it.

And after cycling through a couple waiters and waitresses who couldn’t speak English or explain the system to me, I was told – in mandarin – that you could order one of two ways: Either a pre-decided hotpot that will feed two to three people, or pick your own ingredients and DIY your own. The food will then get cooked at your table in two stages: The first is a bit like a braise, with thick sauces and spices, and once you’ve eaten that, stock will be added to create a thick soup.

…So, you have to eat your one pot meal in two stages.

…Okay.

You know what? Maybe I’m overthinking it. Maybe I just needed to put aside my sick need to understand everything about what I’m doing and just eat. After all, it’s just food right? How hard can it be?

Restaurant Review of Simmer Huang, EastwoodCod Steak Hot Pot, $54.90

Quite hard, apparently. A large sauté pot came out onto the induction cooktop built right into our table, and it was layered with butter, spiced veggies, fish, and sauces. So far so good.

They then clamped on the lid for the food to cook, and came back after about 15 minutes, the lid was lifted, and the food was given a stir, and we were told that we could start eating.

But, what about the noodles that I had ordered to go with the stew? Surely it must have been a simple oversight.

Uh uh. You are required to basically finish the food that was in the pot before they will add the stock and your noodles. And if it’s too much food for you, they’ll remove it into a takeaway container before proceeding, essentially noodle blocking me.

What is going on?

We then ate what we could, and then got to the noodle bit, which I was a bit full by then to really enjoy.

So we left, probably more confused than when we first went in, and completely turned off by the whole experience. The food itself was pretty good tasting, but not good enough to put myself through all the brain-hurt again. The service wasn’t up to par, and I’m sure my $35/head could be better spent in other parts of Eastwood, maybe at the other hotpot noodle place two doors down.

Now I’m just left with a noodle craving. DAMMIT.

This meal was independently paid for.
Simmer Huang
Shop 4, 10 Hillview Road,
Eastwood NSW 2122
Phone: 02 9804 0358
Website: http://www.simmerhuang.com

Huang-Ji-Huang on Urbanspoon

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