Warm Salad of Roasted Pumpkin & Peccorino
Warm salad of roasted pumpkin, snow peas & peccorino cheese
150g mixed leaves
50g baby spinach leaves
50g snow peas
50g baby rocket leaves
1 tbsp fresh basil torn
1 tsp balsamic vinegar
2 tbsp lemon juice
1 tbsp extra virgin camellia tea oil
1 tsp soy sauce
black pepper to taste
¼ Qld blue pumpkin chopped & roasted
100g pecorino shaved
Remove pumpkin from the oven & allow to cool for 10 minutes.
In a large bowl arrange your greens & basil leaves. Toss through dressing ingredients. Arrange on plates, then add pumpkin & top with shave pecorino.
Serves 4.
©Sacred Chef.
Laksa with Salmon & Prawns
Salmon, Mussels & Prawn Laksa
1 lge salmon fillet
500g black mussels
400g peeled green king prawns
375g egg noodles
100 g snowpeas
150g bean shoots
1 cup button mushrooms
1 cup coriander leaves
2 cups chicken stock
4 cups water
1 tbsp rice bran oil
2 tbsp sliced ginger
1 tbsp palm sugar
8 cloves garlic sliced
6 red chillies chopped
1 tbsp shrimp paste
6 kaffir lime leaves
2 tsp dry roasted coriander seeds
2 tsp dry roasted cumin seeds
1 tbsp fresh turmeric root grated
1 stalk lemongrass finely sliced
1 tsp sea salt
black pepper to taste
1 can coconut cream
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp sesame oils
2 tbsp deep-fried shallots
2 limes quartered
To make your laksa paste in a mortar & pestle grind half of your ginger & garlic, chillies, toasted spices, palm sugar, turmeric root, lemongrass, sea salt, before adding shrimp paste to finish.
In a large saucepan sauté remaining garlic & ginger in rice bran oil, add in laksa paste & cook in for 2 minutes before adding muscles, lime leaves, mushrooms, stock & water. Put lid on saucepan & increase heat to open muscles.
In a separate saucepan boil your egg noodles for a few minutes until just cooked, remove, drain & portion into 4 large bowls.
Slice your salmon fillet into 4 pieces & grill for a couple of minutes on either side until perfect.
When muscles are opening, add in your coconut cream & prawns, cook for another few minutes. Finish with fish sauce, soy sauce & black pepper.
Place bean shoots, snow peas & coriander atop noodles, ladle over prawn, muscle & coconut soup. Top with grilled salmon fillet, lime quarters, sesame oil & fried shallots. Serve with chopsticks & individual Chinese soup ladles.
Serves 4.
©Sacred Chef
Tofu Skins stuffed with Tapenade & Quinoa
Steamed Stuffed Tofu Skins with Olive Tapenade & Quinoa
4 dried tofu skins
1 block smoked tofu
6 cloves garlic
1 tsp chilli minced
1 zucchini chopped finely
1 tbsp fresh oregano chopped
1 tbsp preserved lemon minced
1 cup kalamata olives minced
1 tbsp capers minced
1 tbsp EV olive oil
4 cups cooked quinoa
1 tsp sea salt
black pepper to taste
Place your tofu skins in hot water for 10 minutes or until reconstituted.
In a fry pan sauté your olive oil, chilli, garlic, salt, zucchini & crumbled smoked tofu for 5 minutes.
Combine your olives, capers, preserved lemon, fresh oregano, black pepper to taste & add to the frypan mix, transfer to a mixing bowl & mix well.
Portion into 4 lots & wrap in a tofu skin before placing in a steamer & cooking for 5-10 minutes or until steaming hot right through.
Serve with quinoa & a green salad.
Serves 4.
©Sacred Chef
Pumpkin & Eggplant Casserole
Casserole of Pumpkin, Eggplant & Beans served on Freekea.
½ Qld Blue pumpkin chopped into chunks
1 eggplant chopped into chunks
4 med brown onions chopped
8 cloves garlic chopped
2 cups cooked borlotti beans
200g chopped tomatoes
1 cup red wine
2 cups vegetable stock
1 tbsp olive oil
1 tsp sea salt
1 chilli minced
1 tbsp fresh rosemary
1 tbsp preserved lemon slivers
1 cup chopped fresh flat parsley
black pepper to taste
2 cups freekea (roasted green wheat)
In a heavy based saucepan sauté your oil, garlic, onions, salt, chilli, rosemary, lemon for 5 minutes before adding tomato, wine, stock, pumpkin & eggplant & simmering slowly for 40 minutes to an hour. Add cooked beans & cook for another 10 minutes, finish with parsley & black pepper.
In another saucepan add 2 cups of freekea to 5 cups of water & simmer for 25 minutes or until cooked. Fluff up with a fork before serving.
Ladle your casserole over freekea & serve.
Serves 4 to 6.
©Sacred Chef
Roast Leg of Lamb
Roast Leg of Lamb with Garlic, Lemon & Rocket Salad.
1 leg of lamb
6 cloves garlic slivered
½ lemon peel slivered
1 tbsp rosemary leaves
3 tbsp sea salt
1 tbsp olive oil
1 bunch rocket
4 corns whole garlic
8 slices butternut pumpkin
1 red capsicum sliced into medium slivers
1 tbsp balsamic vinegar
1 tbsp lemon juice
black pepper to taste
Preheat oven to 160 degrees.
Rub sea salt over the entire surface of your leg of lamb.
Make a number of well distributed incisions with a small paring knife into the lamb & insert a sliver of lemon peel, garlic & rosemary leaf.
Oil a baking dish, place lamb on this & slow roast in the oven for up to 3 hours, turning regularly for an even cooking.
Place garlic corns next to lamb for the final hour’s cooking.
Remove lamb from oven & rest for 20 minutes.
Grill your pumpkin & red capsicum for a few minutes or until just cooked, toss with rocket leaves & dress with balsamic vinegar & lemon juice & black pepper to taste.
Slice tender pink lamb, studded with with garlic, rosemary & lemon peel.
Arrange on plates with whole roast garlic corns & rocket salad.
Serves 4 to 6.
©Sacred Chef
Poached Chicken Thighs with Goats Cheese
Poached Chicken thigh fillets stuffed with Goats Cheese, red Capsicum & Pesto.
4 FR chicken thigh fillets
6 cloves garlic
2 lemons juiced
1 cup soy sauce
1 cup beer
1 tbsp olive oil
1 tbsp fresh rosemary
1tsp minced red chilli
1tsp sea salt
100g goats cheese
4 strips bacon or prosciutto
4 slices red capsicum
2 tbsp pesto
black pepper to taste
Marinate your chicken in salt, garlic, lemon juice, chilli, rosemary, beer & soy sauce for 30 minutes or overnight for best results.
Preheat oven to 180 degrees.
In a ceramic baking dish roll each thigh fillet around a strip of red capsicum, dollop of pesto & goat’s cheese. Top with bacon strip.
Pour remaining marinade over the top & poach in over for 30 minutes or until bacon is crispy on top.
Serve on cous cous with steamed broccoli & green peas.
Ladle juices over each thigh roll for best results.
Serves 4.
©Sacred Chef
Eco Living Health Aware Magazine
Broccoli & Quinoa Croquets
Broccoli & Quinoa Croquets
This dish can be a great place to utilise broccoli stalks & other unused vegie pieces.
300g broccoli stalks chopped
4 brown onions chopped
6 cloves garlic chopped
4 cups cooked quinoa
2 tbsp olive oil
1 tbsp fresh rosemary chopped
2 tsp lemon peel grated
salt & pepper to taste
4 FR eggs beaten
1 cup grated parmesan
1 cup grated cheddar cheese
1 cup wholemeal bread crumbs
oils for frying
In a large heavy based saucepan place your oil, onions, garlic, lemon, rosemary, broccoli, salt & sauté for 15 minutes or until soft. Blend in a food processor until smooth before mixing in 2 beaten eggs, cheeses, quinoa & pepper to taste. Form the mixture into 12 balls, dip into egg & breadcrumbs, then shallow or deep fry in a olive oil/canola mix until golden brown.
Serve with a tomato & basil sauce.
Serves 4 to 6.
©Sacred Chef
Turmeric Minced Chicken & Glass Noodle Salad
Turmeric Minced Chicken & Glass Noodle Salad
250g minced chicken
1 stalk lemongrass sliced
1 tbsp chopped ginger
3 cloves garlic chopped
1 tbsp fresh turmeric sliced
1 tbsp camellia tea oil
1 tbsp coriander root chopped
2 birds eye chillies chopped
2 tbsp palm sugar chopped
2 limes juiced
1 cup fresh coriander torn
1 cup fresh Thai basil torn
2 cups bean shoots
1 Spanish onion finely sliced
4 Kaffir lime leaves
2 tbsp soy sauce
2 tbsp fish sauce
2 cups green beans blanched
250g bean vermicelli glass noodles
50g fried shallots
black pepper to taste
Place your glass noodles into a bowl & submerge with boiling water for 5 minutes or until al dente, then rinse with cold water to stop the cooking process, drain & set aside.
Grind together in a mortar & pestle your turmeric, coriander roots, palm sugar, garlic & a little lime juice.
In a wok or frypan sauté your chillies, lime leaves, ginger, lemongrass, chicken mince & camellia oil for a few minutes before adding in the contents of your mortar & cooking until chicken is done. Finish with soy & fish sauce & black pepper to taste.
In a large mixing bowl mix your noodles, beans, Spanish onion, bean shoots, basil, coriander & lime juice together. Lay out on a large platter or individual plates & top with turmeric chicken. Finish with scattered fried shallots.
Serves 4 to 6.
©Sacred Chef
Ganoderma – Miracle Healing Mushroom
Heading: Miracle Healing Mushroom
Subheading: Ganoderma.
Mushrooms or rather Fungi are intrigueing organisms, with certain species being the largest known on this planet (covering hundreds of kilometres) & with more species of fungi (1-2 million) than any other.
Even more bizarrely, the mushroom has been seriously suggested as one of our true visitors from outer space, with the spores having travelled here aboard meteorites millennia ago. Perhaps those mushrooms with psychotropic properties really do have something to say to us. Certain species of mushrooms are also known to have great healing qualities & the Lingshi(Chinese) or Reishi(Japanese) mushroom, which is known botanically as Ganoderma lucidum is perhaps the greatest of these. Widely revered & utilised in Traditional Chinese Medicine for over 4000 years, it is probably the oldest species of mushroom to have been utilised medicinally. Lingzhi in Chinese has been translated to mean’ “herb of spiritual potency.” In Shen Nong’s Herbal Classic, dating back 2000 years & considered to be the oldest book on oriental herbal medicine, the Linghzi mushroom is ranked number one superior medicine of all 365 listed healing herbs.
Ganoderma is a bracket fungus, which in nature grows at the base of deciduous trees like the maple. It is however quite rare in the wild & is now cultivated commercially both indoor under sterile conditions & outside in controlled environments. It is the polysaccharides & triterpenes contained within Ganoderma’s fruiting body & mycelia that have shown to have efficacy in improving immune system functioning. Ganoderma lucidum is the only known source of a group of triterpenes, called ganoderic acids, which have a remarkably similar molecular structure to steroid hormones. Also contained within the mushroom are ergostol, coumarin, mannitol, lactones, alkaloids, unsaturated fatty acids & vitamins B1, B2 & B6 & a variety of minerals.
Numerous studies in medical institutions around the world have been conducted into the healing abilities of Ganoderma lucidum & it has shown a remarkable effectiveness in treating an amazing array of diseases & conditions. Western medicines desire to isolate compounds from nature so that they can be synthetically reproduced by pharmaceutical corporations have been frustrated by inconsistent results in the studies of the isolated ingredients within Ganoderma that were thought to be the active constituents. This leads many experts to speculate that it is the combination of these active ingredients that may be the answer to its magical healing qualities. Research has shown Ganoderma’s effectiveness in strengthening the respiratory system, with healing of the lungs & benefits to those with asthma & bronchial complaints. It is generally considered to be an excellent restorative, improving immune system functioning. It has also shown to be anti-inflammatory, antiviral, anti-parasitic, anti-fungal & anti-allergenic. Altogether a healing superfood of the highest order. Recent studies in Australia have included a clinical trial at the University of Western Sydney into the healthy maintenance of blood pressure, blood sugar & cholesterol levels for optimum heart function with the aid of Ganoderma supplementation. Also studies at the University of Sydney in its Herbal Medicines & Research Unit confirmed the presence of high levels of anti-oxidants.
In the preparation of Ganoderma extracts it has been found that the oil within the spores contains a greater presence of the active compounds that are thought to be responsible for its amazing healing properties than the body of the fruit itself & that there is a husk or spore wall around the oil within. When this husk is removed it allows greater absorption by the body of the active constitutes, recent break throughs in the extraction have now made this possible.
High quality extracts of Ganoderma are now available in supplement form & are beginning to be included as ingredients in teas & other beverage formats.
©Sacred Chef.
Appeared in Conscious Living Magazine.
Eco Living Health Aware Magazine
Cordyceps Stamina Mushroom
Heading: The Stamina Mushroom
Subheading: Cordyceps.
In the 1990′s a group of female, Chinese, distance runners broke world records in their events by considerable margins. The apparent ease of their wins attracted a great deal of suspicion in regard to possible illegal drug use, but what emerged was not a steroid or erythropoietin (EPO) tainted athletic performance rather a rediscovery of an ancient Chinese remedy centred around Cordyceps Sinensis. Cordyceps are very rare and unique fungi, also known in China as Dong Chong Xia Cao (“Summer Grass, Winter Worm”), it has been highly regarded and effectively utilised in Traditional Chinese Medicine for well over 2000 years. It grows in the Qinghai-Tibetan plateau, at an altitude of about 3,500 metres and can only be harvested in relatively small quantities. Its positive effect on increasing stamina was first observed by Tibetan shepherds, when their flock of yaks had consumed the fungi whilst eating the summer grasses and then proceeded to mate more vigorously than previously observed. In the wild it has a symbiotic relationship with a particular variety of caterpillars, which consume it and then become one with it on a cellular level.
What actually are fungi?
Fungi are a division of eukaryotic organisms, which grow in irregular masses, and are without roots, stems, or leaves; they are also devoid of chlorophyll or other pigments capable of producing photosynthesis. Fungi contain ergo sterol instead of cholesterol in their plasma membranes. They reproduce sexually or asexually (spore formation), and may obtain nutrition from other living organisms as parasites or from dead organic matter as saprobes. Fungi have a well-defined cell wall composed of polysaccharides and chitin; they can be moulds, yeasts, or dimorphic.
Cordyceps Sinensis is now being safely grown and processed to be available in capsule form, this process does not involve caterpillars. Its use in Traditional Chinese Medicine (TCM) centres on its properties as a liver tonic and it stimulates the system encouraging greater stamina. Cordyceps has powerful active ingredients, which can help restore the normal functioning of the body, stimulate immune response, increases energy, vitality, and longevity. Recent research has shown that Cordyceps can improve peak performances during sports, and also has muscle-building capability. In TCM, Cordyceps has been used to help regulate blood pressure, strengthen the cardiovascular system, and improve sexual energy. Clinical tests performed at the Hunan Medical University have shown that Cordyceps significantly contributed to increased levels of libido in the test subjects. Further clinical studies, primarily with elderly patients with fatigue, showed that Cordyceps-treated patients reported improvements in their wellbeing, ability to tolerate cold temperatures, memory retention and cognitive capacity. According to the biochemical analysis of Cordyceps species it is noted that they contain interesting properties like Cordycepin, which has been used to create the pharmacological drug Ciclosporin – which is helpful in suppressing the body’s immune system during organ transplants. In 1950′s the chemical constituent of Cordyceps were determined by and a crystalline substance was isolated and named Cordyceps acid. This acid was later identified to be D-mannitol and further studies were performed to identify the constituents of the fungus. The chemical substances isolated were; ‘amino acids, steric acid, D-mannitol, mycose, ergo sterol, uracil, adrenine, adenosince, palmitic acid, cholesterol palmitate and 5α-8α-epidioxy-5α-ergosta-6, 22-dien-3β-ol’.
My own personal experience in taking a Cordyceps supplement was that it immediately acted on my liver and stimulated similar sensations to when I was on a liver cleansing program. I did then begin to feel greater levels of stamina in my day to day life and it encouraged me to be more aware of parts of my diet which were not in tune with a liver cleansing program. I would recommend a juice fast and/or a raw vegetable diet for a few days before beginning taking Cordyceps, to maximise its efficacy. It is also recommend, by TCM consultants engaged by the manufacturers, taking the supplement first thing upon awakening and last thing before retiring to sleep – two capsules a day drunk with plenty of warm water for the kidneys. Whether you are feeling run down and needing a potent natural lift or perhaps you actually are preparing for a marathon, Cordyceps could be the answer for you.
©Sacred Chef.
Appeared in Conscious Living Magazine.
Marine Phytoplankton Superfood of the Sea.
Heading: Marine Phytoplankton
Subheading: Superfood from the Sea!
What is it? Phytoplankton are single cell plants that inhabit the oceans of the world & are thought to be responsible for producing up to 90% of the Earth’s oxygen. Whales of course consume both plant & animal plankton in their diets. Recent nutritional studies are discovering that phytoplankton may indeed be a super-food for humans as well. Made up of many different micro-algae that are incredibly nutrient rich, phytoplankton forms the basis for all living life on our planet, through its vital role in photosynthesis. Their indispensable part in the carbon cycle is an indelible illustration of our holistic universe, with ancient dead algae over million of years forming fossil fuels like oil and coal, which when burnt produce carbon dioxide that is then transformed into oxygen by today’s marine phytoplankton. An ever repeating cycle of life.
If all life did indeed evolve from the sea as is theorised by science, there are signs within our physiology that provide a link to that origin, with the composition of human plasma (blood) and the fluid surrounding cell walls being remarkably similar to sea water. Diluted sea water contains almost the same concentration of minerals and trace elements as blood plasma and its sodium content matches that of blood also. Diluted sea water has been used in blood transfusions involving animals without any perceived adverse effects and there are calls for research into its use in humans. The micronutrients and electrolytes contained in phytoplankton are perfectly suitable for what our human cell membranes require when metabolising. What are our cell membranes made up of? Sugars, proteins and fats. Thus what we eat provides both the fuel that our cells need to function but also the very building blocks for their structure. A diet lacking in the necessary micronutrients will over time reduce effective metabolism and thus lead to disease.
What is the nutritional make-up of marine phytoplankton? The phytoplankton that we can now purchase is produced in sea farms or aqua-culturally and is pure micro-algae rather than cyanobacteria, which can be toxic. Within these micro-algae are a veritable cornucopia of nutritional riches – omega 3 fatty acids, vitamin B12, thiamine (B1), selenium, potassium, superoxide dismutase (SOD), zinc, vitamin E, vitamin C, iron, electrolytes, folic acid, magnesium, niacin (B3), calcium, arginine, beta carotene, chlorophyll, manganese, phenylalanine, pantohenic acid (B5), bioflavanoids, biotin, aspartic acid, alanine, boron, methionine, molybdenum, nucleic acids, phosphorous, gamma linolenic acid, glutamine, lecithin, tyrosine, pyridoxine (B6) to name most of them. The extraction processes used in these farms create a phytoplankton food product that is full of phyto-nutrients and sea minerals.
Good nutrition contributes directly to the function and structure of all the organs that make-up our bodies. As Hippocrates, the ancient Greek physician who founded his practice on the principle of observation, said “let food be your medicine, and your medicine be your food.” Every system within our body benefits from a balanced nutritionally rich diet, our immune system in fighting off colds and flu’s, our digestive system in providing optimal energy, weight management and letting go of wastes via healthy kidneys, liver and bowels, our nervous system effecting mental functioning, and our endocrine system for our skin’s health. Shiny hair, healthy nails, clear eyes, and restful sleep are all indicators of good health and are all influenced by what we eat and drink. Phytoplankton is the perfect food for healthy cell functioning and provides high levels of anti-oxidants for the maintenance of our bodies on this cellular level.
You know I was once very sceptical about all the positive health claims that many health supplements purport to induce but once I understood that true wellbeing is about our cellular health then it was obvious that all conditions are linked to this. Having grown up in a time when the prevalent view of allopathic medicine had reduced diseases into distinct specialised fields I could not then see the interconnectedness of these conditions. The recent expansion in our knowledge of nutritional science has dispelled that all too often cynical standpoint taken by some in the medical fraternity in regard to things like so called super-foods. In fact, many supplements, like marine phytoplankton, are now being championed by doctors around the world.
If our capitalistic economy has failed to deliver the necessary nutritional building blocks in the food that it produces and sells to us, and instead leaves us with supermarket shelves groaning with over packaged items made of refined sugars, fats and carbohydrates then we may need to source our own nutritionally rich foods like marine phytoplankton in concert with other organic foods. Otherwise we are likely to end up over weight, functioning poorly and eventually succumbing to disease. At a time of weak governments and overly powerful unfettered corporate giants, the need to take your own health into your own hands has never been more acute.
©Sacred Chef
Appeared in Conscious Living Magazine.
Spirulina Superfood
Spirulina the original Algae Superfood!
Spirulina is the name commonly used to refer to a food supplement produced primarily from micro blue-green algae, which lives on sunlight through photosynthesis in alkaline waters. It has been highly valued as an excellent source of nourishment by many different cultures for centuries. Now widely available in many different forms – tablet, powder, flake & liquid, it is fast becoming one of the better known so called “superfoods.”
Historically Spirulina is thought to have been a food source for the Aztecs, as reported by the Spanish in the 16C, during their occupation of parts of Central America. After its harvesting from Lake Texcoco, which is located in Mexico, it was sold in a cake form. The Aztecs apparently called it Tecuitlati, meaning stone’s excrement, perhaps indicating they were not mad on the taste of it but recognised the nutritional value despite this. Researchers in the 1960′s found a plentiful supply of Spirulina at Lake Texcoco & the world’s first large scale production plant was established there in the 1970′s.
The cultivation of Spirulina takes place on lakes & in open channel raceway ponds, with paddle wheels used to agitate the water. It grows naturally in lakes in China, Mexico & Chad & is now being cultivated commercially in these places. Further commercial cultivation of Spirulina is now taking place in Thailand, the USA, India, China, Taiwan & Myanmar. There has been much discussion over the last few decades about the ability of micro-algae’s like Spirulina to become superior food sources that could feed the hungry in the third world & hopefully end malnutrition & starvation amongst the poor. Indeed space agencies like NASA & the European Space agency have proposed Spirulina to be a likely candidate as a food source that could be cultivated aboard spacecraft during lengthy journeys.
Spirulina is a complete protein & contains unusually high amounts of protein in comparison to all other plant sources. The nutritional content of Spirulina are many and varied, with all 8 essential amino acids and 10 non-essential amino acids present. It is also a rich source of vitamin C, B complex & E. The provitamin Beta Carotene is also contained in Spirulina & this is turned into Vitamin A by our bodies. Its deep green colour comes from its rainbow of natural pigments – chlorophyll (green), phycocyanin (blue) and carotenoids (orange) – that harvest the sun’s energy. Spirulina is easy-to-digest, which means that the nutrients are absorbed quickly. Spirulina is also a natural source of iron. Spirulina contains anti-oxidants, which of course are important in reducing the effect of free radicals that contribute to the ageing process & setting up a conducive environment for diseases. It has many unique phyto-nutrients like phycocyanin, polysaccharides and sulfolipids that enhance the immune system, possibly reducing risks of infection and auto-immune diseases. It has cleansing chlorophyll which helps detoxify our bodies of ever present pollution.
Any contentious issues involving Spirulina are mostly directed at the purity, quality of cultivation, harvesting & manufacturing processes. Whether certain spirulina’s are from organic, natural sources or rather artificially grown, often to avoid the possibility of toxic blue-green algae outbreaks that can occur in lakes around the world. In either case today’s Spirulina is cultivated in man- made ponds or strictly controlled water-ways. There is continuing scientific research into improving all aspects of cultivation & manufacturing. This really is a superfood that has the potential to not only greatly improve your own health but quite possibly feed the world as well. As we continue to over populate our planet & pollute our traditional food sources it may be time to turn to the wondrous spiral shaped micro-algae for our trip into the future.
©Sacred Chef
Appeared in Conscious Living Magazine.
Oscillate Wildly
Oscillate Wildly
Modern Australian
Dinner Tues to Sat
BYO
Bookings essential
275 Australia St
Newtown PH 9517 4700
oscillatewildly@ozemail.com.au
Oscillating from fantastic to bloody brilliant, this is the cosy local bistro to die for. From the moment that Scott, — your lone captain of the floor — greets and seats you, you just know that you are in far more capable hands than you have ever been in before.
Of course first you have to secure a table, and at this highly desirable but diminutive Newtown establishment the Boy Scout motto, “be prepared and book”, is a must.
Quality of ingredients and culinary execution are at these prices rare; very rare indeed. With a choice of six entrees at $13 and six mains at $21, with the odd ‘delectable cut of meat’ dish bearing a $2 extra tag, you find yourself asking how do they do it for the price? Then asking yourself, if they can do it why can’t anybody else?
As I placed that first mouthful of onion and goats cheese tartlet in aforementioned orifice I was immediately struck by the crunchy then melt in the mouth pastry, after that the flavoursome filling just swam into place . The entrée platter of quail rillettes, rabbit empanada, tomato relish, and duck liver pate served with toasted sour dough was exceptionally tasty. For mains we were rewarded with the duck confit and crisp pork belly with pumpkin gnocchi — perfectly cooked, and the baked veal on artichoke mash, again just so well executed. The menu, which changes every two weeks, offers a nice balance of seafood and meat dishes, with a vegetarian option available.
Desserts $9 or as part of 3 courses for $40 – extraordinary value. Lemon curd with crème fraiche and honey was the essence of home comfort, and a baked banana and hazelnut tartlet served with chocolate gelato was, well that superb pastry again set the oral stage for the sublime.
So good it could be in Melbourne!
©Sacred Chef
Appeared in Sydney Eats.
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