http://www.chow.com/boards/37 Mon, 15 Dec 2008 16:37:13 GMT Keep track of the lastest threads on Chowhound http://www.chow.com/topics/580214#5208717 Thanks for the tip -- I had a delicious Kapiti cheese board at The Landing Bar & Restaurant in Kerikeri. Beautiful with a crisp NZ sauvignon blanc. To follow up on my initial post, the Art of Cheese Cafe in Puhoi was a disappointment. The platters are vegetarian-unfriendly and my omnivorous partner wasn't thrilled to eat the accompanying salami slices, etc. There was no option to "make your own platter" from individual cheeses short of buying refrigerated wedges for take-away. Also, the bread to cheese ratio was off; we ran out of bread before finishing our cheeses and had to buy an entire second "basket" of bread in order to get just a couple more slices. In my opinion, places that serve cheese as a centrepiece should be forthcoming with complimentary bread or crackers -- adjust prices if necessary, even. Thu, 26 Nov 2009 01:07:34 GMT http://www.chow.com/topics/580214#5208717 http://www.chow.com/topics/669691#5206926 Hi all, I used to live in Sydney but never got around to visiting Tetsuyas, with it being a bit of a legend I plan to go on my return for holidays next August, is it still the destination dining I dream of, or are there now better (Aria?), should I visit to close this part of my eating plans? Also how far in advance do I need to book, I realise 10 months is a bit long, but is it 2/3 month like some of the better places in England, is there an email for enquiries, website only has phone? Also hope to visit Rockpool bar and grill for burger and wine, any other top tips welcome Thanks for any help/info Wed, 25 Nov 2009 08:17:03 GMT http://www.chow.com/topics/669691#5206926 http://www.chow.com/topics/522626#5204387 I'm totally in agreement with the crispy thing. Which I only met on holiday in the UK. My only suggestion is do it yourself. When I was in the UK I could finish a whole duck on my own if I was hungry as I was broke most of the time. Tue, 24 Nov 2009 07:06:19 GMT http://www.chow.com/topics/522626#5204387 http://www.chow.com/topics/662052#5204118 My wife & I made it to Nilgiri's the other day in St. Leonards. I can't remember the last time I had a decent curry and I tend to avoid neighbourhood places like the plague. Yet Nilgiris is one of the places to restore your faith in decent Indian food. The service was charming and the curries had excellent spicing with a good range of flavours - far away from the sledge hammer tomato based curries that are prevalent in the UK. We arrived just before 7pm, so were able to take advantage of a 'banquet' option for only $26 which included four curries from the main menu. Great value, though the excellent Cobra beer was $9 a bottle, so they make up for it! Will definitely go again soon. (also be sure to check out bags of super cheap spices - large bag of dried chillies are $2) Fergal www.foodmiles.wordpress.com (a couple of photos) Tue, 24 Nov 2009 03:44:15 GMT http://www.chow.com/topics/662052#5204118 http://www.chow.com/topics/663926#5199061 Onde is awesome. they are consistent, food and service are always good and its also very cheap. Sunday nights there is full of chefs and restuarant staff from around town which is a good sign too. Bev and Eugine from Riva are in Asia at the moment working on a large Hotel project (i think its a hotel) Bev had a short stint at fish face before they took off just over one year ago. A loss to the sydney dining scene... PhilD, you've just inspired me. decided im going to onde tonight or tomorrow, haven't been in over a month... Sun, 22 Nov 2009 00:54:53 GMT http://www.chow.com/topics/663926#5199061 http://www.chow.com/topics/655816#5191304 Otago Girl: We did end up eating lunch at Saffron in Arrowtown and it was great. Thanks for the tip, I never would have visited Arrowtown, but it turned out to be a charming little town. We ended up in Wanaka, but did eat at the Botswana Butchery (strange name). It was fine, but not terrific, and relatively expensive. We were in Wanaka five nights and I wouldn't rate any of the places we ate there as great, though because of the BYO policy we ate at Relishes twice and it was quite OK. Wed, 18 Nov 2009 16:16:03 GMT http://www.chow.com/topics/655816#5191304 http://www.chow.com/topics/666326#5184618 A word about the tipping- the reason it is so necessary to tip in the States is because in many places it is common for waitstaff to make as little as $2 per hour (below minimum wage). Most of their salary comes from tips and many rely on it for survival (just one reason why the service is so much better there). Here that is absolutely not the case. They get paid very well in comparison, so don't feel bad about not tipping. :) Mon, 16 Nov 2009 05:54:00 GMT http://www.chow.com/topics/666326#5184618 http://www.chow.com/topics/667234#5184617 Kangaroo cooked well is great and PhilD makes an important point, rare is by far the best way to do it. It's a lean meat and much easier on the environment than other red meats. I'm a fan! I don't know who has it on the menu right now, but if you're up for a 'cheap and cheerful' experience, The Edinburgh Castle 'Pub' in Sydney Road (corner of Albion) Brunswick have it on the menu and on a Monday night, you can have a 'Roo 'n Red' for $12 (meaning kangaroo and a glass of red wine). The environment is very casual. Mon, 16 Nov 2009 05:52:54 GMT http://www.chow.com/topics/667234#5184617 http://www.chow.com/topics/667232#5182627 Umm, I'm not sure what my choices are. Well prepared authentic Vietnamese cuisine using quality ingredients.... I love seafood and generally I find the Vietnamese cook it well. What do you think Mr Gimlet? Sun, 15 Nov 2009 11:11:04 GMT http://www.chow.com/topics/667232#5182627 http://www.chow.com/topics/663355#5166398 I agree, skip Flower Drum. All Maestro's other ideas are good! Mon, 09 Nov 2009 09:37:17 GMT http://www.chow.com/topics/663355#5166398 http://www.chow.com/topics/665617#5165357 The former Dainty Sichuan (a misnomer if ever there was one) has reopened as Sichuan House. The interior is exactly the same and the menu is similar with a few changes. The student favourite hotpots are all still there, as are the Sichuan staples. Portion sizes, which had started to shrink dramatically at Dainty, are back to their colossal size. We ordered some staples - cumin pork ribs, green beans with minced pork - and a new dish, toothpick beef, small pieces of beef folded over on a toothpick and cooked with vast amounts of dried chillies. Someone was very busy in the kitchen, as I reckon we got over sixty of the little guys. And some steamed rice to take away the heat, and a large TsingDao came in at sixty bucks - we were stuffed and got another meal for two out of the leftovers at home. Sun, 08 Nov 2009 21:12:56 GMT http://www.chow.com/topics/665617#5165357 http://www.chow.com/topics/660417#5164573 There is no real big new years eve bash in christchurch, as yes it is more of a subdued city. It has a nightlife and lots of bars have events on new years eve. Often though you need to buy a ticket or pay a door charge - which is kind of expected on a night like that. The Dux de Lux will have a few live bands, they often charge a $30 or so cover charge for new years. It will be super busy though. Expect most bars to be super busy that night - Sol Square is a great place for a variety of different bars, but gets very busy and hard to walk around and can be a 30 minute line to get into the popular bars (whereas usually in Chch there is a 5 minute line tops). Sun, 08 Nov 2009 09:04:59 GMT http://www.chow.com/topics/660417#5164573 http://www.chow.com/topics/665525#5164535 Hi all, After reading a number of write ups on Bistro Ortolan we made our way there on friday night. After a good martini we opted for the degustation menu and so started 3 hours of indulgence. Our menu was much like the tasting menu that other people have reported, so there's no need to go into detail. There's some serious cooking here with excellent ingredients, but I think the diner gets batted into submission without getting to taste the distinctive flavours or understand an ethos behind the cuisine. The loin of venison with quinelle of wild mushrooms, bone marrow gnocchi, cafe de paris croquette, skinned tomato, white asparagus and celeriac puree kind of summed up the meal - a little less would have gone a long way. We had an enjoyable evening and it seems a little harsh to criticize the gluttony when you've ordered the tasting menu, but in my mind for this restaurant to be considered great, it needs a little more restraint and confidence. Having said that if you want a seriously indulgent meal this is good value for money happy eating photos: www.foodmiles.wordpress.com Sun, 08 Nov 2009 07:24:30 GMT http://www.chow.com/topics/665525#5164535 http://www.chow.com/topics/665136#5164460 Khao Thai on O'Connell Street is great. I work in the building above there and they have good menu, cheap prices. 90% of the menu is under NZ$20. Sun, 08 Nov 2009 05:44:43 GMT http://www.chow.com/topics/665136#5164460 http://www.chow.com/topics/654205#5162841 If it's still there go to Sweet Kiss in Coogee. If you want par excellence ...go to The Paris Cake Shop on Bondi Rd. Sat, 07 Nov 2009 10:31:25 GMT http://www.chow.com/topics/654205#5162841 http://www.chow.com/topics/664855#5160204 Also, Bird Cow Fish in Surry Hills, Bistro Moncur or Moncur Terrace in Woollahra, any of the Bills Fri, 06 Nov 2009 10:10:44 GMT http://www.chow.com/topics/664855#5160204 http://www.chow.com/topics/653510#5160197 I had one of my worst ever meals in Sydney at North Bondi Italian after a 1 hour wait. Mind you though this was on a very busy Sat night. I had the Saturday Roast which was pork shoulder and I think I have had better roasts in boarding school. Seans Panaroma is much better although standards have also declined lately. Fri, 06 Nov 2009 09:55:11 GMT http://www.chow.com/topics/653510#5160197 http://www.chow.com/topics/665105#5160151 WANTED : Companion for pie eating trip. Must enjoy eating pies. Trip will be to the North Island gold medal winning pie shops from the 2009 NZ pie awards. Must have a current drivers licence and an appetite for adventure (mostly eating yummy pies) Anyone interested contact Tom via email dont_die_until_later@hotmail.com For a list of winners see http://www.nzbakels.co.nz/pie_awards.cfm Fri, 06 Nov 2009 07:58:15 GMT http://www.chow.com/topics/665105#5160151 http://www.chow.com/topics/664009#5157320 I'll post my full review of The Buffalo Club in a few days however I can say that it is perhaps the best experience i have had. Had the deg. menu which is arond 14 courses plus a few extra thrown in not on the menu. With matching wines it comes to around 250 a head so it doesnt come cheap. Left feeling very drunk as I dont think i could keep up with the endless supply of alcohol but also very content. There were a few standout dishes including the foie gras with limoncello, marshmallow and almost like a miso substance coated almonds . Most dishes were extremely creative with perhaps only one or two that i felt could be improved. Def an experience that is a lot of fun with a lot of flavours presented in very different ways, such as hickory ice cream. Reminds me a lot of Bentley in a lot of ways but i think Ryan Squires has taken such cooking to a new level in terms of experimentation. I took the menu home with me too so i can post it in full in the next few days. Thu, 05 Nov 2009 10:00:56 GMT http://www.chow.com/topics/664009#5157320 http://www.chow.com/topics/663448#5157315 Not really looking for a stand-out but simply a decent place to entertain (distant) relatives. I called our hotel and they too recommended Bella Cosi so I have made a booking there. Thanks for the input tho! Thu, 05 Nov 2009 09:54:02 GMT http://www.chow.com/topics/663448#5157315 http://www.chow.com/topics/661385#5157179 I'm happy to see him back too Thu, 05 Nov 2009 05:14:07 GMT http://www.chow.com/topics/661385#5157179 http://www.chow.com/topics/659561#5154349 so glad you went. that duck broth is amazing. Wed, 04 Nov 2009 12:38:02 GMT http://www.chow.com/topics/659561#5154349 http://www.chow.com/topics/664572#5154153 New third wave coffee place run by the obligatory barista champion. Cut above the normal, this is serious coffee geek territory in a chrome and wood warehouse floorspace. Three single origins and two blends available (all from Five Senses but they may be roasting soon) , I had a cracking Brazilian Ipanema with stunning taste and balance. They do the coffees on a six group Synesso with a rather nifty foot pedal for the steam. Also syphons and a clover. Didn't try the food as they were closing up when I got there but breakfast looked interesting. Will probably be the hip new coffee kid on the block for a bit and then settle down as a first-class local for Fitzroy hipsters. Wed, 04 Nov 2009 06:47:04 GMT http://www.chow.com/topics/664572#5154153 http://www.chow.com/topics/265986#5152612 The steak and fish maybe a struggle for the OP as they are "lacto-ovo vegetarians" Tue, 03 Nov 2009 19:59:31 GMT http://www.chow.com/topics/265986#5152612 http://www.chow.com/topics/663358#5146099 It's a bit sparse, but you can easily get to other suburbs. In South Yarra, it has to be Da Noi (95 Toorak Road, South Yarra), a Sardinian restaurant - trust the waiters and just have whatever they are cooking that day. Basque at the southern end of Chapel Street (so Windsor rather than South Yarra) is great for tapas with an excellent Spanish wine list. France Soir at 11 Toorak Rd is a great French bistro that I wish was my local. Solid and dependable, but not stellar. Be aware that many restuarants will close some or all of the christmas week. Closing Xmas eve and reopening late January is not uncommon in Melbourne. Sun, 01 Nov 2009 03:56:35 GMT http://www.chow.com/topics/663358#5146099 http://www.chow.com/topics/662015#5145833 Melbourne..what a great city and I'm sure Neil does very well there.. Sun, 01 Nov 2009 00:24:06 GMT http://www.chow.com/topics/662015#5145833 http://www.chow.com/topics/652856#5144646 If you are here from SF, you should eat as much laksa as possible and wonder why there is almost no laksa in SF. Sat, 31 Oct 2009 09:09:09 GMT http://www.chow.com/topics/652856#5144646 http://www.chow.com/topics/662592#5144645 ok we went to Assiette and enjoyed it! The chef is there watching and tasting every plate that goes out. We did the degustation. Photos are here, and review will be coming later - http://www.flickr.com/photos/haynes/sets/72157622568197017/ Sat, 31 Oct 2009 09:06:02 GMT http://www.chow.com/topics/662592#5144645 http://www.chow.com/topics/659304#5143887 Both They complement rather than compete with each other Fri, 30 Oct 2009 21:54:38 GMT http://www.chow.com/topics/659304#5143887 http://www.chow.com/topics/662367#5139405 In Bentleigh, she is almost there, so definitely shira nui. Sushi and sashimi is the way to go, don't get caught up in the ala carte stuff When you or she actually books, make sure you get a seat at the sushi bar rather than the restaurant proper. Their phone number is +61 (for australia) 3 (for melbourne) 9886 7755 Thu, 29 Oct 2009 05:46:12 GMT http://www.chow.com/topics/662367#5139405 http://www.chow.com/topics/662577#5136432 It's worth checking out Essential Ingredient in Crows Nest. They hold regular cooking classes. I did go to a butchery class there recently which was informative, but it was not hands on. A bit disappointing, though it wasn't too expensive. They do a knife skills course where you can get hands-on experience. It sounds good, but it also includes fruit & veg I believe. The shop is worth a visit in its own right Wed, 28 Oct 2009 05:07:03 GMT http://www.chow.com/topics/662577#5136432 http://www.chow.com/topics/640883#5136023 You might find sodium nitrate packaged as 'prague powder'. Prague powder is white. I get this from my butcher. Wed, 28 Oct 2009 01:19:59 GMT http://www.chow.com/topics/640883#5136023 http://www.chow.com/topics/662014#5132943 Many thanks for Debbieann organizing. It was good to meet up with fellow enthusiasts. As I'm still getting to grips with Thai, I found it a very enjoyable meal. I particularly enjoyed the breadth of dishes, especially the intestine soup with some 'dark' flavours. The wood fungus was great to try, but a little challenging texture wise. I agree the Som Tum was the only minor disappointment. I will be back, but it does require fellow adventurous eaters to get the most out of this place. fergal Mon, 26 Oct 2009 23:36:03 GMT http://www.chow.com/topics/662014#5132943 http://www.chow.com/topics/653698#5130912 Agree Quay way to go, especially if $$$ not a big consideration. Magical night views of SOH and harbour, and you can walk around the place after. Good luck and have a good time wherever you choose. Mon, 26 Oct 2009 08:42:32 GMT http://www.chow.com/topics/653698#5130912 http://www.chow.com/topics/659438#5130000 I agree: check out the Cuisine website for their list of the top restaurants in New Zealand. My picks for each city are: Auckland: French Cafe (or I've heard lately that Meredith's is fantastic) Wellington: Matterhorn (awesome food and a more funky ambiance) or Logan Brown (true fine dining in a very elegant restored bank building). Sun, 25 Oct 2009 23:12:15 GMT http://www.chow.com/topics/659438#5130000 http://www.chow.com/topics/662020#5128830 I'm almost certain there'd be a Korean butcher in Eastwood, Campsie or Strathfield who'd be able to help you My ex-brother in law is Korean, and always had kalbi ribs at his BBQs (in Pymble - so I assume he bought them in Eastwood) Sorry I can't be of more help. I assume you've already trawled Chinatown Sun, 25 Oct 2009 06:04:29 GMT http://www.chow.com/topics/662020#5128830 http://www.chow.com/topics/654014#5124466 Amuse is relatively new. I think it opened in late-07 but has only really hit its stride in the last year or 18 months. If you ever come back to Perth I strongly recommend Amuse. Fri, 23 Oct 2009 05:45:07 GMT http://www.chow.com/topics/654014#5124466 http://www.chow.com/topics/657062#5118528 Try the Fook Yuen restaraunt in Chatswood,,,best I've had, and it is a cart system, but the food turns over so quickly that a cart isn't a problem, it's an expedient blessing Wed, 21 Oct 2009 00:44:52 GMT http://www.chow.com/topics/657062#5118528 http://www.chow.com/topics/660857#5116416 very resourceful. I'm off to Quay in a few weeks time and am happy to see that my view will be uninterrupted Tue, 20 Oct 2009 07:14:00 GMT http://www.chow.com/topics/660857#5116416 http://www.chow.com/topics/659353#5111668 Just had dinner at "On the Inlet" - nothing fancy but good solid food with a GORGEOUS view! Had a reservation for Harrison's but had to cancel due to "excessive sun exposure" - sad but necessary. Loved Port Douglas but I can totally see how a spot like Nautilus could get over-hyped. May you have better meals in your future! Sun, 18 Oct 2009 09:03:39 GMT http://www.chow.com/topics/659353#5111668 http://www.chow.com/topics/650512#5111160 There's an outfit up in Matakana growing chiles. Can't find their website, but you can buy them online from Foodtown when they're in season. Sun, 18 Oct 2009 00:35:04 GMT http://www.chow.com/topics/650512#5111160 http://www.chow.com/topics/419980#5110617 I spent my childhood stopping in the family car for a Yatala pie after a day in the surf. Yatala Pies is right beside the pacific highway betw the gold coast and Bris. I live in the US now but when ever I drive that road I still stop for a Yatala Pie. I could do with 1 right now!! Sat, 17 Oct 2009 19:55:36 GMT http://www.chow.com/topics/419980#5110617 http://www.chow.com/topics/660204#5109707 About five years ago we would drop into Rockpool on the way back home from Friday evening drinks and grab a seat in their waiting area. As the main service had started they were more than happy to let us sit at the bar, order a main and some wine, and enjoy quite a cheap meal which had the benefit of top class surroundings and service. We are now back in Sydney and wandered past Rockpool after our usual Friday beers and found that Neil Perry had cottoned on to this as a great concept and launched the Oyster Bar (OK he used to do it at Wokpool in Potts Point as well). There are now a few more tables in the space but the bar looking into the kitchen, and overlooking the “salad” plating area is still there and in use. The menu has been structured for lighter/quicker meals at quite reasonable price points. We start with two small dishes; first “Yellow Fin Tuna and kimchi Sandwich” ($9) consists of raw tuna sandwiched between crisp thin wafers and a little kimchi on the side, the kimchi works really well with the tuna, a very moreish dish. Then, a “Squid Ink Cervice” ($9), this arrives in a little bowl, a few strips of squid, a high proportion of diced crunchy vegetable (mango, green paw paw?), sitting in a squid ink sauce. This dish was terrible, the sauce tasted of pure limejuice, and was really, really hot with lots of raw birds eye chillies in it. You couldn’t taste the squid nor its ink, it was simply very hot citrus dressing. We complained about the dish and the waitress said the chef would be told, but there was no come back from the chef and we were still billed for it. Ordinarily I would send a dish this bad back but as it was only two mouthfuls it had all gone and at only $9 it wasn’t worth making a fuss about; but an acknowledgment from the kitchen would have been good. For mains my partner ordered a “Fish tagine with cous cous and nut stuffed date” ($22) it was very good, with great deep flavours, and each element executed very well. I chose a “Salt and Pepper Calamari” ($29) which is served in a Thai style with a nicely balanced salad with the heat and sweetness (from Pomelo?) working very well together. It really was one of the best versions of this dish I have had. We drank a bottle of Eldridge Gamay at $75, which is from the less expensive end of the list; I think the cheapest bottle is $50. In total the bill was $150, which wasn’t bad for the food content, but with wine at these prices it pushes it out of the casual Friday night category. Back to the poor dish. When we last lived in Sydney we ate our way through the menu and whilst most dishes were superb there were a couple that really did not work. The deep-fried crispy duck, which was overcooked, and a bit greasy is one that comes to mind. I used to think this was down to a badly conceived dish, but after last nights visit I think it is bad execution. We were sat in front of 5 or 6 chefs who were plating the cold dishes. It was clear that one of the chefs was more senior and knew what he was doing, but the others seemed to be trainees who kept asking for direction or who needed to have plating mistakes corrected. As we sat there we saw the same dishes plated time after time, and were surprised at the level of inconsistency and lack of precision in the plating, different proportions of ingredients on the same dish, layers built up in different orders on adjacent plates of the same dish. All the dishes made it over the pass, which is really surprising in a restaurant of this standard and at these prices (the section in front of us was also plating for the main restaurant). We did have a good time and enjoyed our meal. We will go back, but in future we are going to be on the look out for mistakes and be a little less trusting in the Chef to check what goes across the pass. When it is good it is really great food, so really worth dropping in for a casual meal. Sat, 17 Oct 2009 04:41:44 GMT http://www.chow.com/topics/660204#5109707 http://www.chow.com/topics/659766#5106329 if you have any questions please email me at debbieann AT gmail DOT com the chowhound powers that be do not want rsvp/organizational stuff on the boards. Thu, 15 Oct 2009 21:51:58 GMT http://www.chow.com/topics/659766#5106329 http://www.chow.com/topics/659576#5104429 I went last night and all in all it wasn't really worth the effort. Once you get past the novelty of lots of food tents ("so much I can try!" etc.) you realise it's mostly middle of the road Asian places. Having said that I had some good dumplings from Din Tai Fung (sp.) & Chinese Dim Sum Kitchen. If anybody still plans to go, get there as early as you can and be out by 7pm when it gets really busy and you have to queue for 15+mins to get a plate... Thu, 15 Oct 2009 06:33:09 GMT http://www.chow.com/topics/659576#5104429 http://www.chow.com/topics/653518#5104282 I'll start a new topic Thu, 15 Oct 2009 04:18:44 GMT http://www.chow.com/topics/653518#5104282 http://www.chow.com/topics/650349#5092506 haven't been to Tassie yet, added Bruny Island Cheese - I love their cheese. Sat, 10 Oct 2009 01:24:50 GMT http://www.chow.com/topics/650349#5092506 http://www.chow.com/topics/655413#5088602 jpdanart: I had a great meal at Cook 'N With Gas in Christchurch--hokey name but great food. I'll be looking for good meals in Queenstown and Dunedin in January so I hope you report back. Thu, 08 Oct 2009 17:39:08 GMT http://www.chow.com/topics/655413#5088602 http://www.chow.com/topics/657533#5088589 bascher: I ate at Only Seafood in Paihia and had a nice meal a few years ago. I am less familiar with Rotorua, although I usually enjoy the Fat Dog cafe--nothing high end but good food. In Christchurch I had a really good meal at Cook N' With Gas. The name sounds a bit hokey, but the food was great. They have a website you can check out. I haven't been to Queenstown in awhile, but you could try Fergburgers for interesting hamburgers. Thu, 08 Oct 2009 17:35:18 GMT http://www.chow.com/topics/657533#5088589 http://www.chow.com/topics/657973#5087786 A group of us (5 couples) will be in Nelson on Christmas Day before starting a 2-week hiking/sea kayaking tour of the South Island. We'd like to enjoy a good (and local) Christmas dinner. Can anyone recommend restaurants in Nelson that may be open on Dec. 25? Thank you! Thu, 08 Oct 2009 12:53:39 GMT http://www.chow.com/topics/657973#5087786