MASTER CHEF 4 AUSTRALIA EPISODE 49 by realitytvrules
Tuesday, July 10, 2012
Essence of a Woman
The type of dessert I would love to be able to cook at home!
MASTER CHEF 4 AUSTRALIA EPISODE 49 by realitytvrules
MASTER CHEF 4 AUSTRALIA EPISODE 49 by realitytvrules
Wednesday, July 4, 2012
Red Medicine
Oh, Red Medicine! Red Medicine is like the wonderland of the best plating I've ever seen. I commend Chef Jordan Kahn for his great attention to detail. Coming here for my birthday was great. Apart from the lack of enthusiasm of our server who also didn't describe the dishes being served to us and the unavailability of parking attendants in the parking structures (street parking that night was full), it was overall a great experience.
The dishes are whimsy and intelligent from inception. Some are simple and others had more interesting flavor combinations. But all in all, having eaten at the restaurant of a chef with as much experience as Chef Jordan Kahn, it was icing on the cake to have met him and to have shaken his crafty hands.
#62 Redemption Rye 2yr, Benedictine, Lemon, Agave, Ginger Beer Shaken and served long with pickled peppers and fennel fronds
#69 Cocchi Americano, Beefeater Gin, Elderflower, Creme de Violette, Regan’s Orange Bitters, Malic Acid Carbonated, bottled, and served with a tall glass of ice and an orange slice
Two very good cocktails, refreshing and citrusy in the right amounts. #69 had a little bit of edge over #62 in my opinion. But both were very different and good.
BRUSSELS SPROUTS / caramelized shallots, fish sauce, vermouth
Great flavor, though not as good as the broccoli from The Gorbals, but pretty damn close. Served with crackling.
FOIE GRAS / mousse, tete de cochon, beet, kohlrabi, chicory, croissant
This is one of the most delicious, most beautiful dishes I have had the pleasure to eat. First, it was painful to fork through this magnificent plating, but after that, every component of the dish brought a different layer of flavor. Pick up the "toast" and try your best to spoon everything for the perfect bite. Daikon for some freshness and crunch, foie for some richness and pickled beets for some acid. Each bite was better than the previous, so well thought out, and definitely the best dish of the night.
BEEF TARTARE / water lettuce, water chestnut, nuoc leo, chlorophyll
Again, wonderful presentation, beef tartare -- tasty and fresh. Although more subtle in its flavor combination, it was a good dish.
PORK / caramelized black vinegar, goji berry, spring onion, dried almond
Great simple flavors on this dish and many textures right beside it. Amazing bite with the pork, vegetables with the vinaigrette, and dried almond "soil".
#67 Ocho Blanco Tequila, Cucumber, Lime, Agave Built over ice and topped with pickled cucumber, shallot, and chiles ‘Bloodless Maria’
#70 Johnny Drum Bourbon, Sapling Maple Liqueur, Maraschino Liqueur Shaken with an orange slice and served over crushed ice with seasonal berries and mint ‘Whiskey Cobbler’
We wanted to try a couple more cocktails before the night ended. So with the rest of our meal, we had one strong cocktail and one savory cocktail that tasted like what I used to soak my cucumbers in. Although different, still good.
DUNGENESS CRAB / passion fruit, brown butter, black garlic, vietnamese crepe, hearts of palm
The most interesting dish of the night has a very unique flavor combination. It was savory and sweet, with a discerning smack to the palate. The passion fruit makes it bright and adds tartness, and the crepe makes it earthy. The hearts of palm made it sweet, and the crab tastes of sea. It may be an acquired taste, but good nonetheless.
SWEETBREADS / prune, leeks, mustard, chicory, smoked bone marrow
By this time, we're already quite full. But this dished earned its merits. Crispy on the outside, creamy on the inside sweetbreads and great combination with the marrow.
COCONUT BAVAROIS / coffee, condensed milk, thai basil, peanut croquet
An outstanding dessert and I definitely would have enjoyed a bigger bowl of this yumminess. It's scrumptious and a perfect way to end the meal.
After the meal, we met Chef Jordan Kahn, who gracefully entertained us with his knowledge of not so commonly used vegetables and herbs, and because of my name, I learned that the Angelica plant is poisonous to eat, however the roots can potentially see itself on a Red Medicine plate. Beautiful plating definitely colored this meal. Along with textures, finesse, and a combination of unique and subtle flavors, Chef Jordan Kahn deserves cheers for his current and future successes.
The dishes are whimsy and intelligent from inception. Some are simple and others had more interesting flavor combinations. But all in all, having eaten at the restaurant of a chef with as much experience as Chef Jordan Kahn, it was icing on the cake to have met him and to have shaken his crafty hands.
#62 Redemption Rye 2yr, Benedictine, Lemon, Agave, Ginger Beer Shaken and served long with pickled peppers and fennel fronds
#69 Cocchi Americano, Beefeater Gin, Elderflower, Creme de Violette, Regan’s Orange Bitters, Malic Acid Carbonated, bottled, and served with a tall glass of ice and an orange slice
Two very good cocktails, refreshing and citrusy in the right amounts. #69 had a little bit of edge over #62 in my opinion. But both were very different and good.
BRUSSELS SPROUTS / caramelized shallots, fish sauce, vermouth
Great flavor, though not as good as the broccoli from The Gorbals, but pretty damn close. Served with crackling.
FOIE GRAS / mousse, tete de cochon, beet, kohlrabi, chicory, croissant
This is one of the most delicious, most beautiful dishes I have had the pleasure to eat. First, it was painful to fork through this magnificent plating, but after that, every component of the dish brought a different layer of flavor. Pick up the "toast" and try your best to spoon everything for the perfect bite. Daikon for some freshness and crunch, foie for some richness and pickled beets for some acid. Each bite was better than the previous, so well thought out, and definitely the best dish of the night.
BEEF TARTARE / water lettuce, water chestnut, nuoc leo, chlorophyll
Again, wonderful presentation, beef tartare -- tasty and fresh. Although more subtle in its flavor combination, it was a good dish.
PORK / caramelized black vinegar, goji berry, spring onion, dried almond
Great simple flavors on this dish and many textures right beside it. Amazing bite with the pork, vegetables with the vinaigrette, and dried almond "soil".
#67 Ocho Blanco Tequila, Cucumber, Lime, Agave Built over ice and topped with pickled cucumber, shallot, and chiles ‘Bloodless Maria’
#70 Johnny Drum Bourbon, Sapling Maple Liqueur, Maraschino Liqueur Shaken with an orange slice and served over crushed ice with seasonal berries and mint ‘Whiskey Cobbler’
We wanted to try a couple more cocktails before the night ended. So with the rest of our meal, we had one strong cocktail and one savory cocktail that tasted like what I used to soak my cucumbers in. Although different, still good.
DUNGENESS CRAB / passion fruit, brown butter, black garlic, vietnamese crepe, hearts of palm
The most interesting dish of the night has a very unique flavor combination. It was savory and sweet, with a discerning smack to the palate. The passion fruit makes it bright and adds tartness, and the crepe makes it earthy. The hearts of palm made it sweet, and the crab tastes of sea. It may be an acquired taste, but good nonetheless.
SWEETBREADS / prune, leeks, mustard, chicory, smoked bone marrow
By this time, we're already quite full. But this dished earned its merits. Crispy on the outside, creamy on the inside sweetbreads and great combination with the marrow.
COCONUT BAVAROIS / coffee, condensed milk, thai basil, peanut croquet
An outstanding dessert and I definitely would have enjoyed a bigger bowl of this yumminess. It's scrumptious and a perfect way to end the meal.
After the meal, we met Chef Jordan Kahn, who gracefully entertained us with his knowledge of not so commonly used vegetables and herbs, and because of my name, I learned that the Angelica plant is poisonous to eat, however the roots can potentially see itself on a Red Medicine plate. Beautiful plating definitely colored this meal. Along with textures, finesse, and a combination of unique and subtle flavors, Chef Jordan Kahn deserves cheers for his current and future successes.
Monday, July 2, 2012
Food Reviews
It's funny how the word "hype" is used and abused in food and restaurant reviews so negatively. Yet ironically, the people who dined in these "over-hyped" restaurants did exactly just that... They made themselves part of the hype. Restaurants and chefs get publicity for many reasons, most of which are tv appearances and such. The thing is, it really doesn't matter if they're getting all the hoopla. There are numerous talented chefs and cooks all around the world who aren't in the spotlight, and those who have had their guest appearances or found themselves as contestants in food reality shows. If they're good, they're good. At the end of the day, good food is what counts... And I am happy to say that despite the "hype", I will gladly eat their food if it's good, or at least try it out. If I get disappointed, it's part of the experience. If I walk away smiling, thinking about my next blog post, that's great too. I'm just glad to have experienced the hullabaloo.
Thursday, June 21, 2012
The Gorbals
Thank you Bloomspot for hooking up hungry stomachs with great food deals! Earlier this year, Bloomspot ran a coupon for The Gorbals, a restaurant by chef/owner Ilan Hall, winner of Top Chef Season 2. An upscale bar food type menu, drinks to take up the time of your til 2 AM parking down the street from the Alexandria Hotel on Spring St in Downtown LA, The Gorbals deserved a visit. Not once, not twice... but three times.
Apart from the said to be haunted hotel popular back in the day to have housed several celebrities, and gloomier than the otherwise vibrant, heavily-populated location during the LA Artwalk, the Alexandria seemed like the hidden, secret corner tucked away just for The Gorbals. If I were a resident in that building as they've turned it into apartments, I would definitely frequent The Gorbals too often. Then again, I wouldn't really live there because just going to the restroom freaks me out. So I will drive the drive for some good food and drinks, along with great company.
I apologize in advance for some poorly lit photos. I think the beers and cocktails got the best of my basic brain functions as I didn't think to light it up more when taking the photos.
To drink:
Stone, India Pale Ale 6
Scrimshaw, Pilsner 6
Desperate Housewife vodka, brown sugar, orange pop 10
Uncle Hampton bulleit rye, carpano antica, house made falernum bitters 14
Mexican Coke 4
To eat:
Nueske’s bacon wrapped matzoh balls 7
A small dumpling made of seasoned matzo meal bound together with egg and chicken fat.
And of course, bacon. Bacon deserves its own line.
There were initially three, but I guess we all know what happened to the first excited bite.
Bánh mì poutine 15
A play on the Vietnamese style baguette, pork belly fillings and flavors and a poutine, a French-Canadian dish of French fries and fresh cheese curds, covered with brown gravy or sauce.
Confit tongue, romesco 15
One of my favorite dishes on the menu. I could have a bigger plate of this and I would have licked it clean.
Roast marrow, walnuts, mushrooms, malt vinegar 13
Oh all things marrow are mighty tasty! Served on the bone, with crispy bits on the outside and a vinegary inside. Slurp.
Gribenes, lettuce, tomato 8
What is gribenes? It's fried-chick-en-skin. At this point, don't go to your local Wal-mart and check your hypertension on the machine by the pharmacy.
Popcorn gizzards, tapatio lime aioli 9
This has got to be my favorite dish on the menu. Except 2/3 times, we came too late that it was sold out and long gone in other people's stomachs. Tip: Make a reservation earlier.
Chicken liver mousse, pan con tomate 9
I swear I took a picture of it, but I guess I swallowed that photo along with the dish.
Grilled squid, lemon, garlic, parsley 11
This was yum, with great, soft texture.
Shibumi oyster, pickled grapefruit rind 3.5 ea
Mermaid Cove oyster, crispy smoked lardo, horseradish mignonette 4ea
Both were great and refreshing. I especially liked the pickled grapefruit rind.
Squid ink battered Rock Cod and chips 17
I remember eating this dish, and regret not having taken a picture. It's fish and chips in black batter because of the squid ink. Quite tasty, but a little salty when served to us.
Broccoli, soy, chilies & vinegar 8
The best broccoli ever! It's just so good with soy and vinegar. It shoots up your nose less than wasabi, and fills you up less than rice. It's a great accompaniment and way to start the meal.
Welsh rarebit, fried egg 9
Welsh rarebit is a dish made with a savoury sauce of melted cheese and various other ingredients and served hot, after being poured over slices of toasted bread. This was my least favorite dish, because there was something mixed in with a Worcestershire concoction that reminded me of the taste of soap. It also reminded me of vegemite/marmite on toast. Although cooked properly, it was not my favorite and probably garners an audience with an acquired taste.
There were menu items as well that we tried that are not on their current menu. These aren't the official names, just a description of what the dishes are:
Wood-grilled Berkshire pork belly, prawn broth
Warning: FAT
An aromatic and fish saucy broth accompanies this dish, with some asian greens.
Beef Brisket
Going out on a limb to say it had a horseradish-y sauce. I could be wrong as this was back in February. This dish was too good to not be a regular menu item. Bring it back!
Squash Blossoms, datu puti
Lightly battered and crispy, it comes with a Filipino white vinegar, a staple in my kitchen cupboard since birth.
Prawns A La Plancha & pimenton butter 15
Charred and good on their own, they are hard not to compare with the prawns from Providence, which came with a tomato, lobster stock infused bisque-like dipping sauce.
Cold poached prawns, crispy fried heads, saffron butter
On skewers (3 originally, let's not talk about the other), and deep fried shrimp heads. A play on ama ebi, traditionally served in sushi bars and Japanese restaurants, I love me some deep fried shrimp head. I just wished the sharp spear on its head was cut off because it pierced my upper palate.
Sticky toffee pudding, ice cream, maldon salt (Add Scotch-$6) 7
Unfortunate to not have tried the other dessert since this one is too good, we've had it three different ways each time. One is with a cinnamon tasting ice cream. The second with the same ice cream without the scotch. And the third is with a mint ice cream.
The original cinnamon ice cream with the scotch is the way to go!
All in all, The Gorbals brings with its luminescent ambience, an atmosphere for whispered conversations over a candle light that seemed to be my only source of lighting for my photos for a while, or shared laughs and flailing arms over drinks and great food. The decor is simple, the restaurant is bathroom-less, but the long wooden table in the center is very much inviting. The food will make you smile because it is non-pretentious, it will make you full because it's yummy, and it will give you another reason to be thankful for a memorable meal and to keep coming back. Cheers!
Apart from the said to be haunted hotel popular back in the day to have housed several celebrities, and gloomier than the otherwise vibrant, heavily-populated location during the LA Artwalk, the Alexandria seemed like the hidden, secret corner tucked away just for The Gorbals. If I were a resident in that building as they've turned it into apartments, I would definitely frequent The Gorbals too often. Then again, I wouldn't really live there because just going to the restroom freaks me out. So I will drive the drive for some good food and drinks, along with great company.
I apologize in advance for some poorly lit photos. I think the beers and cocktails got the best of my basic brain functions as I didn't think to light it up more when taking the photos.
To drink:
Stone, India Pale Ale 6
Scrimshaw, Pilsner 6
Desperate Housewife vodka, brown sugar, orange pop 10
Uncle Hampton bulleit rye, carpano antica, house made falernum bitters 14
Mexican Coke 4
To eat:
Nueske’s bacon wrapped matzoh balls 7
A small dumpling made of seasoned matzo meal bound together with egg and chicken fat.
And of course, bacon. Bacon deserves its own line.
There were initially three, but I guess we all know what happened to the first excited bite.
Bánh mì poutine 15
A play on the Vietnamese style baguette, pork belly fillings and flavors and a poutine, a French-Canadian dish of French fries and fresh cheese curds, covered with brown gravy or sauce.
Confit tongue, romesco 15
One of my favorite dishes on the menu. I could have a bigger plate of this and I would have licked it clean.
Roast marrow, walnuts, mushrooms, malt vinegar 13
Oh all things marrow are mighty tasty! Served on the bone, with crispy bits on the outside and a vinegary inside. Slurp.
Gribenes, lettuce, tomato 8
What is gribenes? It's fried-chick-en-skin. At this point, don't go to your local Wal-mart and check your hypertension on the machine by the pharmacy.
Popcorn gizzards, tapatio lime aioli 9
This has got to be my favorite dish on the menu. Except 2/3 times, we came too late that it was sold out and long gone in other people's stomachs. Tip: Make a reservation earlier.
Chicken liver mousse, pan con tomate 9
I swear I took a picture of it, but I guess I swallowed that photo along with the dish.
Grilled squid, lemon, garlic, parsley 11
This was yum, with great, soft texture.
Shibumi oyster, pickled grapefruit rind 3.5 ea
Mermaid Cove oyster, crispy smoked lardo, horseradish mignonette 4ea
Both were great and refreshing. I especially liked the pickled grapefruit rind.
Squid ink battered Rock Cod and chips 17
I remember eating this dish, and regret not having taken a picture. It's fish and chips in black batter because of the squid ink. Quite tasty, but a little salty when served to us.
Broccoli, soy, chilies & vinegar 8
The best broccoli ever! It's just so good with soy and vinegar. It shoots up your nose less than wasabi, and fills you up less than rice. It's a great accompaniment and way to start the meal.
Welsh rarebit, fried egg 9
Welsh rarebit is a dish made with a savoury sauce of melted cheese and various other ingredients and served hot, after being poured over slices of toasted bread. This was my least favorite dish, because there was something mixed in with a Worcestershire concoction that reminded me of the taste of soap. It also reminded me of vegemite/marmite on toast. Although cooked properly, it was not my favorite and probably garners an audience with an acquired taste.
There were menu items as well that we tried that are not on their current menu. These aren't the official names, just a description of what the dishes are:
Wood-grilled Berkshire pork belly, prawn broth
Warning: FAT
An aromatic and fish saucy broth accompanies this dish, with some asian greens.
Beef Brisket
Going out on a limb to say it had a horseradish-y sauce. I could be wrong as this was back in February. This dish was too good to not be a regular menu item. Bring it back!
Squash Blossoms, datu puti
Lightly battered and crispy, it comes with a Filipino white vinegar, a staple in my kitchen cupboard since birth.
Prawns A La Plancha & pimenton butter 15
Charred and good on their own, they are hard not to compare with the prawns from Providence, which came with a tomato, lobster stock infused bisque-like dipping sauce.
Cold poached prawns, crispy fried heads, saffron butter
On skewers (3 originally, let's not talk about the other), and deep fried shrimp heads. A play on ama ebi, traditionally served in sushi bars and Japanese restaurants, I love me some deep fried shrimp head. I just wished the sharp spear on its head was cut off because it pierced my upper palate.
Sticky toffee pudding, ice cream, maldon salt (Add Scotch-$6) 7
Unfortunate to not have tried the other dessert since this one is too good, we've had it three different ways each time. One is with a cinnamon tasting ice cream. The second with the same ice cream without the scotch. And the third is with a mint ice cream.
The original cinnamon ice cream with the scotch is the way to go!
All in all, The Gorbals brings with its luminescent ambience, an atmosphere for whispered conversations over a candle light that seemed to be my only source of lighting for my photos for a while, or shared laughs and flailing arms over drinks and great food. The decor is simple, the restaurant is bathroom-less, but the long wooden table in the center is very much inviting. The food will make you smile because it is non-pretentious, it will make you full because it's yummy, and it will give you another reason to be thankful for a memorable meal and to keep coming back. Cheers!
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