Yummm… Baked pasta with porcini and pancetta topped with parmigiana reggiano and buttered beans. First time I’ve cooked with porcini mushrooms and certainly not my last!! Recipe by ‘The Good Cook’, Simon Hopkinson. If you’ve never heard of him, YouTube it. It’s a great series by the BBC with damn good cinematography.
Recipe: http://www.bbc.co.uk/food/recipes/baked_pappardelle_with_21046
Life’s been hectic so it’s been a while since I’ve posted. I’ve also been helping the boyfriend set up his new “project” wine review website!
If you’re interested in learning more about wine, looking for a wine to have with dinner/ gift, then look no further…
:)
Hidden in the residential suburb of Camp Hill is the fine-dining restaurant, Restaurant Rapide. What makes this a real gem is that the food is consistently good and it’s BYO!
After the Hayataka experience, I discovered that I love ramen. The boyfriend and I were in the city recently and I wanted to try Ajisen Ramen, after hearing some good reviews about it.
I’ve been really looking forward to the opening of Little Nyonya. Everytime we used to drive past Warrigal Square, I would look to see how the restaurant was progressing. They’ve now been open for three weeks, and the boyfriend and I have been here every week since.
It’s been a while since I’ve blogged and that’s thanks to exams. But alas, I’m on holidays and I’m playing a bit of catch-ups in terms of blogging. So…
One early morning a couple of weeks ago, the boyfriend and I went to Campos in the Valley. We had a great breakfast. But then again, how hard is it to make breakfast??
Apparently this noodle shop has been here for almost a year and I had no idea it existed. We first went there a couple of weeks ago and I’ve been there countless times since :)
This little noodle shop constantly has a queue out the store and if they run out of their soup, they shut the store for the day. On our first visit, we ordered by 6.15pm and 10 minutes later they had sold out of soup and couldn’t serve anymore people. Apparently, 6.30pm is late, sometimes they closed at 3 to 4pm!
The chefs are Japanese, the noodles are fresh and the soup is delicious!! Even better, they do not cut the soup with water in order to stretch it.
We’re a massive fan of Teusner’s wines. And you all should be too.
We headed to Bistro 3 at Emporium last week for a wine tasting and dinner.
The boyfriend was really looking forward to learning more about Biodynamics. As part of the wine tasting and education, Sergio Carlei (from Carlei Wines) presented an informal seminar on Biodynamics and organic wines.
Essentially Biodynamics has the same core principles of organic wines but has stricter applications of producing wine. Specifically, Biodynamics encourages self-sustainability and holistically incorporates bio-rhythms linked to plant growth, i.e., depending on lunar cycles, some days are better than others for ploughing, planting or harvesting.
It was a great opportunity to learn more this type of wine production and it was interesting to personally taste the differences in Biodynamic wines. For example, we were taken through a series of (Biodynamic) wines and we were then asked to compare them to one another. All the wines presented used the same variety, same vintage, same winemaking technique and the only difference was the day the fruit was planted/picked according to the lunar cycle. On comparison of the wines, it was surprising that there was a noticeable difference! It’s a crazy concept to think that the differences between the wines were attributed to grapes that were picked on the ‘root’ day versus the ‘fruit’ day. But that’s Biodynamics! If you are interested and want to learn about Biodynamic wine, check out the Wine Australia website.
(I’m not going to write tasting notes on the wines now, the boyfriend is currently writing up tasting notes for a wine course he is doing. So stay tuned!)
