Share a recipe or food thought - General Discussion.

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Networkn
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#2072804 13-Aug-2018 16:32

Went to Xoong in Mt Eden Village last night, other than the stupidly small deep fried snapper which was $42! It was fantastic food (snapper was good just not good value). I highly recommend it.

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#2079559 27-Aug-2018 10:16

Had two meals out in the weekend.

Went to the Ponsonby Road Bistro, one of last years finest meals, an outstanding experience last time I went. Sadly, this time not able to be repeated. The food was good, not great, service was excellent, but overall, we all left feeling underwhelmed esp considering the price.

Went to Orbit Restaurant at the top of the Sky Tower. Super impressed with their menu for Restaurant Month, it was an excellent set meal. Service was top notch as well.

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#2079561 27-Aug-2018 10:18

On Stuff.co.nz there is an article talking about the burgers on offer this week. This one sounds magic.

Apache's entry this year is spectacular: a French and Vietnamese fusion, which is a local favourite. The spicy burger is a free-range fried chicken burger, with five-spice, orange caramel, chilli herb salad, and firecracker mayo, served on a coconut and charcoal bun with popcorn chicken, chilli and kaffir lime dust.

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#2079562 27-Aug-2018 10:25

Had a lunch at Soul last weekend. Never eaten there before for some reason.
It was really good, and for Viaduct-side dining, in Auckland, really good value. Next time, I probably wouldn't bother with deserts, I'd just have more of the starters/oysters.

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#2079563 27-Aug-2018 10:26

networkn:

On Stuff.co.nz there is an article talking about the burgers on offer this week. This one sounds magic.

Apache's entry this year is spectacular: a French and Vietnamese fusion, which is a local favourite. The spicy burger is a free-range fried chicken burger, with five-spice, orange caramel, chilli herb salad, and firecracker mayo, served on a coconut and charcoal bun with popcorn chicken, chilli and kaffir lime dust.

Had no luck trying that one. Had a booking but they had run out of burgers.

My equal favs were:

A very simple burger by Pickle and Pie. Beef smoked in an offset grill in pretzel bun with horseradish aioli and a pickle. Came with crinkle cut chips and a dipping gravy.

Another simple burger at Egmont - Katsu chicken. Fresh, crunchy, light and delicious.

Mike

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#2079566 27-Aug-2018 10:28

MikeAqua:

A very simple burger by Pickle and Pie. Beef smoked in an offset grill in pretzel bun with horseradish aioli and a pickle. Came with crinkle cut chips and a dipping gravy.

Another simple burger at Egmont - Katsu chicken. Fresh, crunchy, light and delicious.

The first one sounds amazing. Second one sounds ok . I don't really like Fried Chicken in my burgers for some reason.

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#2079621 27-Aug-2018 11:48

networkn:

On Stuff.co.nz there is an article talking about the burgers on offer this week. This one sounds magic.

Apache's entry this year is spectacular: a French and Vietnamese fusion, which is a local favourite. The spicy burger is a free-range fried chicken burger, with five-spice, orange caramel, chilli herb salad, and firecracker mayo, served on a coconut and charcoal bun with popcorn chicken, chilli and kaffir lime dust.

Do we have Free Range Burger farms now ?

Whilst the difficult we can do immediately, the impossible takes a bit longer. However, miracles you will have to wait for.

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#2079665 27-Aug-2018 12:43

Wellington on Plate has ended for the year. Partly sad, partly relieved.

Managed to get along to 5 events, and try 9 burgers.

Had a blast. Seem to have gained about 2kg though ...

Mike

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#2079666 27-Aug-2018 12:43

Katsu curry makes an excellent pie filling

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#2079673 27-Aug-2018 12:59

macuser:

Katsu curry makes an excellent pie filling

Is there somewhere in Auckland I can try something like this?

macuser

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#2079761 27-Aug-2018 14:43

networkn:

macuser:

Katsu curry makes an excellent pie filling

Is there somewhere in Auckland I can try something like this?

Yea try your kitchen. Buy a packet of katsu curry mix from the international isle, and make it like you normally make katsu curry (beef, carrots and potatos) and then put it in pie pastry.

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#2084618 5-Sep-2018 22:58

Went to Kiss Kiss tonight. Was in a rush as I had to drop the kids off nearby.

Mentioned to the waitress the kids had already eaten and I was in a hurry. It was happy hour so discounts on drinks and food. Got a $22 Pad Thai for $13.50 with Prawns and Chicken. I kid you not, 4 minutes later, steaming hot absoloutely delicious food was at the table and I was eating it.

Best $13.50 I have spent on food this year bar none.

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#2105880 10-Oct-2018 20:32

So I bought a KG of Argentinan Sashimi Grade Prawns which arrive for Saturday. I was thinking about trying to simulate the garlic prawns they serve by the KG at the Taupo Prawn farm, but I am unsure how I could do this. Essentially, in case you haven't been, you get a massive bucket/bowl of unpeeled prawns and they are buttery and garlicky and delicious. I want to cook them so they are JUST cooked, and not much else. Trying to work out how best to get the garlic butter to be all over them.

I am wondering if I just steam them first then with generous helpings of butter garlic and say parsley, toss before serving?

Alternatively, I'd love to make them the same way they do at the Killer Prawn in Whangarei with the rich tomato broth, massive piles of fresh crusty bread and prawns in the broth. I don't know how to simulate that broth though. Needs to be thick enough it's suitable for dipping bread in, but not too thick.

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#2120837 6-Nov-2018 12:03

So I just got back from a Week in Melbourne, eating at some of the highest rated places in a variety of price ranges.

Evenings I mostly went fine dining, day time eating was quite a variety.

Best restaurant of the week was probably a place called Chin Chin. It's similar in cuisine to Blue Breeze, Moo Chow Chow and honestly, it was just spectacular. One of the best lunches I've had in a couple of years or more. It was the only place I went twice to and the second time I went with a group from our conference who were equally blown away. I can't highly enough recommend it.

I enjoyed Vue de Monde, the views are spectacular and the food to the normal high standard, though I think they have lost some of their fringe creative principles. The highlight of the night was spending 40 minutes at the end with one of the chefs who just spent 3 Years at Noma in Copenhagen, and who played a part in their new book on fermentation.

Other notable mentions were an Armenian Restaurant where you have the option to just tell them to "feed me" and they bring out the days freshest dishes etc (like Germayze St on K'Road which is also amazing). It was really memorable, and a Greek fine dining place called The Press Club where I had an Australian take on Steak Tartare with the meat being Wallabie! It was freaking awesome. So the All Blacks had Wallaby for dinner, and 3 days later, so did I. The other place I went which is crazily highly rated was Lumé. The food there was spectacular for it's presentation and the technical skill required to prepare it, but ultimately, whilst some of it was delicious, overall, it just didn't "speak" to me the way some of the other meals out did. Worth a visit, they did interesting things like make Honey, not involving any bees and some other cool things.

All in all, I didn't have a "bad" meal when I was there. Some stuff was pretty expensive, bordering on silly. I had a great meal at a fine dining Japanese Restaurant, and overall the quality of food in Melbourne is very high as usual. I have heard that Adelaide is making a play for food capital of Australia and are sinking HUGE sums into co-funding food-related projects including subsidies for new restaurants that are opening etc.

One thing I found interesting, was that at 3 restaurants where I did a degustation, Duck rather than Beef was the "main" meat dish at the end of the savoury courses. Fermentation is still very "in" and seasonal eating and local produce is high priority, which I see as a good thing.

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#2120865 6-Nov-2018 13:08

Also, maybe of interest, I *finally* got around to making butter before I went away. I really enjoyed that. I got a smoker for Xmas last year I intend to try.

I did mine with salt, pepper and roasted garlic. The family really enjoyed it, I am keen to match it up with some fresh bread!

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