Review - Sagra - Darlinghurst

Can’t stop singing the praises of here! The service was amazing and the food was truly authentic Italian … I am one very happy customer. No wonder the likes of Urban Spoon, Timeout and Eatability have featured this as a great place to eat!

I flagged my partner’s shellfish allergy through the online booking form and the level of initiative and care taken to accommodate the allergy in a way that we could both try each other’s dishes (without me missing out on my shellfish friends) … it was like being looked after by family.

We started with the zucchini flowers off the menu and the stuffed sardines off the specials. Both were fantastic – only critique is they were a little under seasoned. Next, we shared the ricotta ravioli (the pasta was made fresh just 2 hours prior). For the mains, Bryan had the spatchcock from the specials and I had the cod (they kindly quarantined the clams in a separate bowl so we could share). Last we had the rhubarb & almond tart and the peach leaf ice-cream and rock melon granita. All photo’d.

Looking at the menu, you’d think choosing would be a cinch from such a small menu, but no. Once you see the dishes floating past to other diner’s tables, you’ll find yourself in an ordering dilemma.

Noteworthy is your booking will be in a limited time frames as they do sittings.

Also, if you’re a lover of beer there’s only one on the menu.

The bill for our four courses, pre-dinner drinks and a good bottle of wine came to just $222.

Recipe - Risotto With Peas And Fish

I can’t remember what year it was at Taste of Sydney … but I attended a workshop held by the Alessandro Pavoni from Ormeggio and the topic of risotto came up. The 2 best tips I ever received were Use carnaroli rice (not arborio) & take the risotto left when the liquid is almost all absorbed (verses completely). Just did a little googling and more tips are here http://insidecuisine.com/2010/09/09/risotto-masterclass-with-alessandro-pavoni/ 

Serves 6


Ingredients

• 1.5 fish (make sure some smoked salmon is also included)

• 2 cloves garlic – finely chopped

• 2 litres chicken stock

• 125g butter – chopped

• 100ml olive oil

• 2 onions – finely chopped

• 150ml dry white wine

• 600g carnaroli or other risotto rice

• 350g peas

• 1 cup fresh mint – finely chopped

Method

1. Place stock in a saucepan, bring to a simmer over medium heat and keep at a gentle simmer
2. Heat butter and oil in a large heavy-based saucepan, add onion and cook over low heat, stirring occasionally, until almost soft
3. Add garlic and cook till both it and the onion are soft
4. Add wine and simmer until almost evaporated.
5. Add rice and cook for 2-3 minutes or until well coated in butter mixture. Add 1 cup hot stock and stir over medium heat until stock is absorbed.
6. Add remaining stock, a cupful at a time, stirring frequently, allowing each addition to be absorbed before adding the next. 
7. Just before adding the last cupful of stock, stir in fish and peas, and then stir for another 5 minutes. 
8. Add mint and stir for 1-2 minutes, then season to taste with sea salt and freshly ground black pepper. Spoon risotto into bowls and serve immediately.

Recipe - Amelia Phillips's Spiced Pumpkin Muffins

This is taken direct from http://ameliaphillips.com.au/2014/11/recipe-month-spiced-pumpkin-muffins.html#

Ingredients (Makes 12)

·       ½ cup coconut flour, sifted*

·       1 teaspoon cinnamon

·       1 teaspoon nutmeg

·       1 teaspoon all spice

·       1 teaspoon baking powder

·       5 eggs, free range

·       ½ small pumpkin or 1 cup of mashed pumpkin

·       1 teaspoon organic vanilla essence (sugar free)

·       ¼ cup coconut oil

·       ¼ cup rice malt syrup

Method

·       Preheat oven to 180°C.

·       Remove skin and slice pumpkin into small chucks. Steam, set aside to cool and mash.

·       Combine dry ingredients together in a large bowl.

·       Whisk eggs and add with pumpkin, vanilla, oil and rice malt syrup.

·       Spoon into a greased muffin tray and bake for 30 minutes or until they pass the skewer test

·       Delicious served warm with a spread of organic butter. Enjoy

Review - Vincent - Woolahra

Review - Vincent - Woolahra http://vincentfrench.com.au/ 

As tagged in www.facebook.com/PeckishByZoeRenee

The entrees we had:

·       My dish: Chicken liver terrine, orange mustard, endive

Ø  lovely … more peppery than what you’d expect

·       Celery, nashi pear, hazelnut & abondance salad

Ø  Lovely … it was a Waldolf reinvented

·       Ocean Trout, crudo, asparagus and red vein sorrel

Ø  lovely

·       Grilled Veal Tongue, nettle butter, carrot & whey caramel

Ø  lovely … more peppery than what you’d expect

The mains we had:

·       My dish: Miso glazed Barramundi, burnt apple, ‘aigre doux’, sea succulents

Ø  The fish was cooked just beautifully … only critique is the sauce was heavily dominated by a taste that was like commercial chicken stock/stock pot … and this dish was also peppery

·       Slow cooked lamb shoulder, cauliflower, eggplant and capers

Ø  excellent

·       Steak frites ‘beurre Vincent’

Ø  lovely … again more peppery than what you’d expect

The desserts we had:

·       My dish: Frozen Chocolate mousse, blueberry, lemon & elderflower

Ø  photo’d –attached

·       Drunken cherries and kouign amman, crème fraiche

Ø  Delicious – concept was a cro-nut

·       Coupe d’état – coconut sorbet, passionfruit granita and lime

Ø  Lovely

·       Rhubarb, Strawberry & Raspberry vacherin

Ø  Lovely – the table’s favourite