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| Ok, so what we have here are, salmon sashimi, salmon panfriend (rare, of course) and some garlicky baby king oyster mushrooms served on a bed of soba noodles, and soy dressing |
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| Breakfast time! Toast with poached eggs, grilled mushrooms and tomatoes |
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| Whaddya think? Yum looking aren't they? :) |
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| Spanish style tomato sauce with chorizo and plenty of herbs |
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| almost forgot the avocados! |
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| lunch was at Montalto's Winery, this was a chocolate fudge cake... thing... |
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| Corn with cheese and seasoning, roasted in the fireplace, just like in the old days ;) |
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| And the star of tonight's show, *drum roll* Slow roasted pork shoulder with honey dill glazed carrots and roast potatoes |
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| The pork was roasted for 10 hours in a really slow oven It's marinated in orange juice, cumin, garlic and salt overnight... hence the red colouring. |
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| Appetizer was ginger and garlic seared scallops |
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| Creamed spinach. |
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| When we cut open the pork, it was so deliciously fall apart, nothing more was needed... |
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| Oh, and I forgot we also had roasted crushed potatoes as well. Oh... that crackling was... D.I.V.I.N.E! I didn't have time to make it, but it was supposed to have a mojo sauce... maybe next time...we just ate ours with apple sauce, that I just so happened to whip up :) |
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| Ice brasso for dessert anyone? |
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| The phillos know how to make a dessert let me tell you! If I had one complaint about this dish... it's that there needs to be more custard! More CUSTARD! More CUSTARD! More CUSTARD! More CUSTARD! More CUSTARD! More CUSTARD! You hear me? We want more CUSTARD! |
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| Lunch on Sunday was at Morning Star Estate Winery. This was a house made potato gnocchi, tomato sugo, basil, shaved pecorino |
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| Salmon fillet, baby seasonal vegetables, salsa verde Perfectly cooked I was told |
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| Local bay snapper fillet, wilted spinach, mussels, clams, buerre blanc Again, was delicious I'm informed. |
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| Cured meat selection of Jamón Serrano, red wine cured smoked beef fillet, Calabrese salami with local fior di latte |
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| Grilled pork platter with spring rolls Spring rolls were dry and tasteless Grilled meat was dry and overcooked and too salty Everything else is served as is... nothing too special I'm afraid |
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| My hu tieu tom thit, well... broth wasn't cooked for long enough, there was little depth of flavour, I got about 3 measly slices of pork, however, I did get TWO WHOLE prawns, so that's good and also TWO WHOLE quail eggs which is fantastic! It did not come with all the yummy deep fried crispies that it should come with, you know... the fried pig's fat, the fried spring onions, the nuts... what a shame... It also came with a very miserly amount of fresh herbs on a plate... I mean, come on people, you can be more generous than that! |
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| Bo la lot, or beef wrapped in betel leaves. I love betel leaves... and this version was ok, but seriously lacks some punch in the flavour. I really love it when my food smacks me in the head with flavour. And this food just didn't have the guts to do that. |
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| Crispy fried chicken, looked alright... I've been told it was quite good. I'll reserve my judgement here as I didn't try any of this. |
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| If you ever get your hands on some silver thread buns, just do it. Do it, do it, do it, do it, do it! You won't regret it. |
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| Cook some noodles Beans were cooked in a mushroom XO sauce, beautiful flavours. Beef was marinated in some soy, hoisin and oyster sauce, then seared on all sides and sliced up Serve with a simple soy dressing |
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| Looks good eh? |
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| Savoury cheese profiteroles. Everything about this just says YES, IT WORKS! and it was gooooooooooood |
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| One of the breads that they were serving... I forget what this was called... it's just been too long |
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| Contrast of Ocean Trout, slow cooked and smoked |
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| Ahhh yes, this is how we should all eat every night all the time! |
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| Moreton Bay bugs, fresh soba noodles, wild succulents and caramelised black vinegar The good stuff. That is all. |
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| John Dory, Szechuan pepper and smoked palm sugar, lemon and black olive Yes, I did really quite fall in love with this one. Yummo |
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| Flinders Island Wallaby, lamb dumpling, natural cooking juices I wasn't sure about the lamb dumpling... but I didn't not enjoy it. It just kind of worked... |
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| Highland venison tataki and spanner crab, fresh Tasmanian wasabi Yup, this is the life... DEE-ABSOL-F$#@-LISH-US! |
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| Ligurian honey glazed pekin duck, pickled plum and barbajuan Now, in case you were wondering, the barbajuan is the little wonton/ dumpling/ ravioli thing tucked just behing the duck. It was kind of odd... not a bad odd, just... odd... The dish was amaze-balls, btw. |
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| Veal fillet dolce forte, sea urchin butter and lard potatoes |
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| By this stage of the meal, we were pretty darn stuffed but I still managed to wolf this one down, it was just.... Done. to. Perfection! :Þ |
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| White chocolate mojito, apricot, pineapple and strawberry I think this was one of my favourite dishes of the night. Just pure, awesome, good, drool-worthy stuff. Ya know the kind I'm talking about. |
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| Oh my, the dessert was amazing looking! |
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| Mt Buffalo hazelnuts, passionfruit, infusion of tonka bean and Tahitian vanilla parfait thingy... |
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| Venezuela origin rare chocolate tart. Rich and devilishly good |
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| And TADAH! Impressive eh? |
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| Probably the only downfall, the worst churros I've tasted. Flavour-less, doughy, and greasy with oil. Not good. |
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| Petit fours Some macarons of undistinguishable flavours (surely one was lemon?), some fudgy thing, a lemon meringue thing, a sponge thing and a truffle ball.... thing. Not a bad way to finish up I'd have to say |
