Mamak (Goulburn St) Chinatown, Haymarket, Sydney

Food glorious food - is how I would describe this place. Located towards the back of China Town in Sydney this little gem is a must try for all locals and tourists.

You need to get there on time as there will be a queue to get it. The wait is worth it, with affordable prices you can select many different dishes to try. The quality and quantity is great too. I did not find any of the dishes spicy at all thus, allowing for the natural flavours of the dish to shine through. However, some others may think otherwise!

 Kari Ayam

The chicken curry was nice and just enough for a few to share. It was cooked well and also came with potatoes.

 Roti Canai

I can't remember ever trying a Roti made this well. It was light and fluffy and simply melted in your mouth. The Dhal complimented the Roti well. I recommend having this as a starter or even with the curries but then you would need one per preson. The puffiness is created after it's cooked where they hit the two sides together with the palms of their hands twice on each side, which aerates it.

 Kari Ikan

Most of us thought that the fish curry was nicer than the chicken, but that view opposed by my partner who is a meat lover. It had a creamier texture due to the coconut cream and contained Okra, eggplant and tomatoes which complimented the dish well.

 Chicken Satay

I really liked the satay but they didn't have the rice cubes that traditionally come with it. The sauce was nice but much lighter than what I am used to and it contained less peanuts to what I prefer. There was a good serve for the four of us getting 2.5 satay's each.

 Teh Tarik

I don't believe that you can go to a Malaysian restaurant without trying the Teh Tarik. It was light and you could tell it was made the traditional way, stretched or pulled which creates the froth and helps to cool it down. I really liked the glass as well, its was like using a stein glass.

 Mee Goreng

On the other-hand, Mee Goreng was just average. It wasn't spicy at all for me and after trying the Roti and curries, it became the least favourite dish of the day because the others were just too good! But it was still a great dish. The lime was a nice touch to compliment the flavours.

Roti Tisu

Just as I was craving for more Roti, dessert arrived and it made a spectacular entrance standing proud and tall on the plate. It was with a small scoop of vanilla ice-cream with wasn't enough for the four of us to share. However, the Roti was enough after ordering so many dishes so we could fit it in just nicely but I reckon I could have devoured the whole thing. We broke each triangle almost 90 degrees to the base and we were able to have one side each as it is wrapped around into a cone shape. It contained a nice buttery flavour from ghee and and sugar crystals glistening from the surface area. It as light, crispy and sweet. What more could you have asked for to end a perfect night out at an authentic Malaysian restaurant?

Ace Pizza, Highgate

Ace pizza has a retro feel with neon green lights inside the restaurant and brightly coloured decor to match. The waiters and waitresses try to act funky and had shirts with letters of the name of the restaurant. The restaurant contained mainly couples and families. It's open seven days per week 5:30PM till late. It is crucial for you to make a prior booking before dining in this restaurant. The owner of this restaurant Alex Cucciova also is a co-owner of Cantina 663 and El Publico.

We called up and had not made a booking earlier however, the waiter said that they could accommodate for us. When we arrived however, we were told by the same waiter that we could sit on the couch situated near the front door on a cold winters night as the bar was fully occupied and had limited seating. It was late and we were hungry so we decided to dine in. Despite this, there were empty tables which had already been reserved earlier that were vacant for the entire time that we were placed on the couch which were never offered to us until we had finished our main meal.

As we waited for our meal, other customers who had not made a booking were offered the same option as us, to either sit on the couch or at the bar. Some declined and left the restaurant, it appeared to be a regular occurrence.

It was dark and uncomfortable to sit on the couch to have dinner. It was also cold with the door having to be closed manually every time a new customer came and didn't shut the door after them. This was annoying as there was a regular flow of customers.

There was a limited range of pizza's available and they only make one change as stipulated on the menu, no anchovies. So I guess it's too bad if you have certain allergies or intolerance's if you come here. The two pizza's that we ordered were the Lincon Lady and Godfather. I felt that these wood fired pizza's were a bit plain and that the toppings were minimal. The pizza's were very salty probably due to certain ingredients i.e. anchovies and olives, I could only consume it with drinks. The pizza's were edible though and were okay if you wanted to have a ordinary night out with some pricey pizza's.

The base of the pizza was thin and somewhat unsupported by the base, so we had to use cutlery to eat the pizza. As we didn't have proper tables to sit at, the toppings were falling off the pizza as we held them with our hands.

A jar of chili was offered to us as an addition to the pizza which we could help ourselves to but we decided against this.

Lincon Lady $20 (Front) - Hot salami, black olive, anchovy, mozzarella & san marzano tomato

Godfather $22 (Back) - San daniele proscuitto, san marzano tomoto & mozzarella

Tiramisu Donut $5

When we finally were offered a table we had finished out pizza's so I ordered dessert, a Tiramisu Donut. I felt very bloated by then but I couldn't resist not ordering dessert. The donut was very sweet and contained a liquid interior which didn't contain a strong Tiramisu flavours. I was only able to eat half of it.

This was an average night out and I was somewhat displeased overall as I know that the majority of restaurants would treat patrons as though they were important to the business. This experience made us feel like the restaurant treated us like they were doing us a favour by allowing us to to dine in and suffer the consequences of not making a prior booking. I just hope that improvements will be made to the service in the future. I would however, give it another go.

Menu: http://www.acepizza.com.au/menu/ACE_FOODMENU_WEB.jpg

Echye's Restaurant, Victoria Park

Echye Restaurant is a family run restaurant in Victoria Park that provides Eritrean cuisine with the help of African spices. The service was welcoming and as we entered the restaurant we could feel the tribal atmosphere through the decor which was simple yet sufficient. There was also small tables and arm chairs which assisted the sharing of meals which is known in this type of cuisine however, we opted for the normal setting.

The waiter was very cheerful when taking our orders and when we had asked for further explanation of the dishes.

We ordered the Zhigni (top left)- $20: Most popular meat dish - tender lamb with berbere, onion, garlic & Tesmi

Tibsi (Keyh) (bottom left) - $22: Succulent lamb strips pan-fried fresh with berbere, spices, onion &
Tomato comes with Enjera – a yeast-risen flatbread with a unique, slightly spongy texture made of sorghum, wheat flour & rice (on the right) and salad in the centre ($5 as a side dish).

The Zhigni was much more tender than the Tibsi although both were delicious. The Zhigni was more spicy than the other and contained a thicker gravy compared to the Tibsi. I really liked how the Zhigni  was served in a clay pot which retained the heat well.

The Enjera was light and fluffy and was very filling. It complimented the meat dishes well and we only got through half per person and could not finish the rest. It has a slightly sour taste and spongy texture. If you have not tried this before then you should give it a go as it is not comparable to any other type of bread I have tried.

We received a complimentary salad as a side dish containing lettuce, tomato, cucumber, onion, chilies served with dressing. This was due to the delay in another dish we had ordered; the Azifa - (side dish $5) black lentils served with fresh tomato, onion, green chillies with dressing. Although we said not to worry about it due to the delay the gave it to us free of charge as they wanted us to try it. It was quite tasty but the onion was prominent.

Last but not least we tried the Habesha coffee which is black coffee. The preparation was most unusual but pleasant, there was an lady roasting the coffee beans near the front entrance of the restaurant and the aroma of the coffee beans filled the room during our meal. It was a little smokey but bearable and the door was open which was necessary. She did this for about an hour. When it was time to serve the coffee it was freshly poured and given to us in a small cup. It was concentrated and was nice after a substantial meal.

http://www.echyerestaurant.com.au/#Menu

Mundaring Truffle Festival 2012

Truffles galore is one way to describe my day at the 6th annual Mundaring Truffle Festival with the truffles supplied by Oak Valley Truffles. It was unlike any other truffle tasting that I've had before during degustations. If you're a fan of truffles or you want the true truffle experience then this is for you! I would recommend you attend the long table lunch to maximise your experience to the fullest potential. It's $175 per head but I can say it is definitely worth it as you also receive the matching wine as well.

What is a truffle?
Okay so you might be thinking what exactly is a truffle? Well, I would describe as having a slightly wooded flavour with a dry texture similar to a mushroom but less porous. It has a hard texture and is usually grated in food. There is a large variety of truffle products that you can buy such as truffle butter, oil, cheese, pasta, caviar and of course you can buy the real deal which is probably the best option, then secondly, the truffle caviar. I would recommend the Perlage Di Tartufo made in Italy for $32.  Before you think negative thoughts about this caviar, it's not made from roe but from "black winter truffle juice, obtained directly from the fresh truffle during the cooking. The tasty juice is then reduced in small pearls through a very sophisticated technique called "sferification". the end result? Popping pearls have the taste of the truffle but the same colour and texture as black caviar" (http://chefshop.com). The only thing with this is that it has a strong smell possibly through the squid ink used.

According to Wikipedia "A truffle is the fruiting body of a subterranean mushroom; spore dispersal is accomplished through fungivores, animals that eat fungi. Almost all truffles are ectomycorrhizal and are therefore usually found in close association with trees. There are hundreds of species of truffles, but the fruiting body of some (mostly in the genus Tuber) are highly prized as a food: Brillat-Savarin called them "the diamond of the kitchen". Edible truffles are held in high esteem in French, Spanish, northern Italian and Greek cooking, as well as in international haute cuisine."


1st Course - Arroz caldo con Bonbon de pollo

• Philippine style rice broth with truffled chicken bonbon mousseline, truffled tofu and smoked duck - Sunny de Ocampo - EatGoodLife
• 2011 Unoaked Chardonnay - Watershed Wineries

This dish was a great starter as it was almost like having a soup for an entree. To describe it in laymans terms it was a congee or rice porridge. I actually really like congee and have tried it many times but never with truffles. It had a nice balance of flavours with no overpowering ingredients. It was smooth in texture and came with a crispy truffled chicken bonbon mousseline that added extra depth to the dish. The truffled tofu was on the other end of the scale as a softer compliment to the meal. The wine was very sharp and complimented the meal well.

2nd Course - Truffle pork croquette 

• Truffle pork croquette with cauliflower skordalia, Cambinata yabby, turmeric and truffle syrup - Iain Lawless and Liam Atkinson - Lawless Cooking
• 2011 Shades Rose - Watershed Wineries

This is one of those dishes that you don't taste very often because it had the most amazing flavours. The pork croquette had strong flavours of truffle had a smoky taste. The yabbies were cooked to perfection and tender. You also could actually see the truffles as there was a generous proportion. The rosé was a good compliment and eased us into the the dishes to come.

3rd Course - Pappardelle con ragu di vitello e maggiorana

• Pappardelle with White Rocks Veal and marjoram ragù - Nino Zoccali - Pendolino Restaurant in Sydney
• 2010 Senses Sangiovese - Watershed Wineries

I really liked the combination of the Pappardelle which encased the other ingredients of the dish. The White Rocks Veal just melted in your mouth and blended nicely with the shavings of truffle. The ragù and nice and light and worked in harmony with the rest of the flavours which was slightly smokey. I particularly enjoyed the Sangiovese which had depth and was very smooth. I would try this wine again.

4th Course - Truffled White Chocolate Parfait

• Truffled White Chocolate Parfait, Truffled Honeycomb, Toffee 'cage' and Quince 3 ways - Marianne Kempf - The Gala Restaurant
• 2011 Late Harvest Viognier - Watershed Wineries

This was a nice and light dessert to finish off the lunch. The Truffled White Chocolate Parfait had strong elements of truffle and smoothness of a parfait making it the perfect combination. The toffee cage was interesting and showed technique and skill as they all looked perfect. The toffee honeycomb was very hard but I could taste the truffle. The quince added a refreshing touch to the dish. The Viognier allowed for a sweet finish to the meal.

A selection of Cheeses from European Foods

A cheese platter was supplied and shared between four people on sough dough bread from Jean Pierre Sancho. The Brie cheese with truffle was divine and made the perfect compliment to enhance the flavours of the truffle. Olive Oil by York Olive Oil was also supplied.

For all the truffle fans (or aspiring) this is a great event to check out and I am slightly disappointed for missing out on the previous five but glad to have finally had the opportunity to finally attend this event. Will definitely be back next year.

The Waterfront Cafe and Restaurant, Mindarie

This cafe has great views overlooking the Mindarie Marina. We had lunch here and the food and service was good. It seemed very relaxing and it had a family atmosphere. I had the grilled barramundi which was fresh, crispy on the outside and it was cooked well. It came with a creamy sauce, spinach and asparagus.

Grilled Barramundi $32

My partner had the steak sandwich which contained a sirloin steak and the aioli complimented the steak well. It was substantial and filling.

Steak sandwich $24 (150gm Harvey MSA sirloin, bacon, cheese, caramelised onions, tomato, lettuce and aioli, in toasted bread with fries)

I would come here again and would like to try out the breakfasts here. It is the type of place where you can read the paper and have a cuppa.

Munch Terrace, East Perth

This place has been one of my favorite places to regular for lunches during work days. Available as both take-away and dine-in, this place is a great place for Malaysian food.

The place is cash-only. I am known for turning back at restaurants which do not offer payment via credit card; however, this place is one exception. I would always have take-away and the waiting time is not disappointing at all. You are guaranteed to have your meal within 5 minutes of waiting.

Nasi Goreng with Sambal Sauce is one of the best I have had. If you can't handle spicy food, I would not recommend you ordering Nasi Goreng (Spicy); just ask for Nasi Goreng.

Ararat Kebabs, Nedlands

Family owned Ararat Kebas is undoubtedly one of the best take-away and dine-in places in the Broadway Shopping Complex. They are open almost daily until 22:00 hrs.

The most popular take-away food is kebabs. Doner kebabs with garlic sauce are the best that I have tried. It has always been the best place for Kebabs during university days. You can have steak or chicken; and also double the meat amount if you want.

Pide (pronounced 'peeday') are also one of my favorites. I believe the most sold and the best flavored pide is Kusbasi. The Turkish word translates to meat cut into morsel sized pieces. You have the option to ask for spicy or non-spicy. I would recommend getting the spicy version. They also have Turkish salami pide.

Kusbasi Pide

 Turkish Sausage and Egg Pide

The next type of food that I cannot ignore is the ever popular Turkish bread that best goes with a meat tray. You should also get the usual dips to eat with it.

They also have burgers just like in any other take-away place but I have't tried them because I always thrive to try out different food.

Talking about desserts, there is Turkish delight. Never forget Baklava which, in my opinion, the best baklava in town.