Gastrono.Me

I've promised many times over to start posting but have constantly disappointed everyone. Well, I believe it's time to break the haitus with a post of my trip to Hobart, Tasmania. 

Tasmania has always been a place well fancied for its natural beauty, small town feel and their amazing winery. And therefore, it is relatively strange to find myself being drawn to Hobart as a fine food wonderland. My whole intention to travel to Hobart was for it's infamous MONA but decided to try "Hobart's best restaurant" while I'm there. I'm not sure if it was my lack of expectation for Hobart dining culture that propelled me into loving this city but I was more than impressed with that Ethos Eat Drink brought to the playing field.

Arriving Hobart at about 8pm on a Saturday night felt like landing into Melbourne after midnight. The city was lit but there was no life. Even trekking across the city centre sent an eerie chill - not sure if it's the bitey winds or how deserted it was. However, making it to the front entrance of Ethos brought me into an alternate universe. The barn yard rustic exterior made me feel like I'm no longer in the city and I was in for a good night.

Ethos Eat Drink isn't like your typical Australian restaurant. It has no menus but a list of the day's freshest ingredients and you are to pick out your allergies and dislikes as well as the number of courses you wish to partake in; which were an 6 course, 8 course with and without wine pairing. Since I was here for the whole experience, I decided to do an 8 course meal without the wine pairing (I think I wouldn't be able to walk if I did).

#0: Amush bush - Jerusalem artichoke chips with Crème fraîche

#1: Starter - Fresh Tasmanian Oyster in Kombucha vinaigrette 

#2: Artichoke hearts pouched with onions in buttermilk served with caramelised onion puree.  I have to say, I'm not a fan of onions and this dish was extremely underwhelming.

#3: Stewed seasonal vegetables in a cast iron pot, served with pickled walnuts.

This is a dish you will finish wanting more.

#4: Sous vide duck egg (kept at 65.4 degrees) served wit barley and rye grains and sauerkraut.  

#5: Lamb loin served with root vegetables (fennel, radish and baby parsnips)  This dish was unbelievable. I personally am not a fan of lamb but this changed my mind - I am a convert!

The thing I loved about this dish was the fact that it had this aroma of the perfect Maillard reaction which activated my senses and enhanced my appetite. It was simply irresistible. 

#6: Pork loin served with fermented carrots, brussel sprouts and pickled walnuts. Having tasted the lamb loin, this was bland and uninteresting. Who knew I'd say that about pork. Though, I must say the pickled walnuts were a saviour to this dish.

#7: Dessert - Tasmanian Cows Milk Cheese grated over caramelised onions.

I'm not sure if I like or dislike this dish. It left me a little confused but I think the onions could be blamed. The cheese was rather pungent and the onions enhanced it even more - not that I'm not a fan of odorous cheese, I just thought it was a little off-putting to have onions for dessert. 

#8: Pouched pear, burnt chocolate, rye grains and Tasmanian leatherwood honey. 

To end this meal with more grains left me a little disappointed. They had 2 desserts for the night and I had wished I received the other one. :( 

Although, the concept at Ethos Eat Drink is commendable, I didn't feel like I had a great experience because I was left wondering what could I have had that I didn't get a chance to try. I think Ethos could have been a little more personal with me in designing what I could have had, especially when I was a lone diner that night. Despite my utmost respect for the chef and staff, I felt very unwelcome at the restaurant and also extremely disappointed by the repeat of ingredients, (for example, the lamb loin and pork loin mains). Overall, the food was excellent, quality was above anything Melbourne or Sydney could offer, and to top it all off - a bill that was far more affordable than these two cities.

添好運點心專門店

Mexican restaurants have recently picked up hype in Melbourne and its all thanks to Mamasita starting the wheel. Melbourne being what it is, catches on and when a trend hits, everyone tries to get on the same boat - except some sink and others float.

Fortunately, Fonda is one of the more impressive mexican restaurants that is doing things the right way. Although Fonda is a mix of mexican and spanish - of which I can excuse, the idea that they are introducing REAL burritos has won my vote!

Fonda is an eclectic and hip joint located in Richmond. It combines the ideas behind Chipotle's lunchtime rush and San Francisco hip hot spots which draws the hipster crowds as a place to be seen! I love the acrylic chandelier, brick walls, bright lights and young upbeat staff. It not only makes the whole place vibrant but also somewhere you actually feel happy.

The menu options are well portioned with a range of vegetarian options and a range of typical mexican dishes.

Doesn't that list just make you want to try everything?

Chipotle's lunchtime rush - like a factory production line.

Fresh 12" tortillas made in a automated press - gone are the days where they actually hand make masa and the traditional press!

Horchata - traditionally a spanish summer cooler made of almonds, cinammon, rice/barley and tigernuts. 

Corn chips, salsa and guacamole. Although I'm a little disappointed at the store bought corn chips, their salsa is probably one of the best I've tried!

A mexican twist on the patatas bravas. Chips with chipotle aioli! Who doesn't like chips?

Chicken Quesadilla - If I had the choice, I would have gone with the prickly pear. 

Taco de Carnitas - Pulled pork taco. I try this everywhere I go and this was good, really good. Unfortunately not as good as the one made by Chef Casey...

Taco de Pescado - Fish Taco. I can't comment as I did not get to try it. (I guess I'll just have to visit Fonda ONE MORE TIME!!)

Grilled chicken burrito - not many know this but I hate burritos probably because it's usually packed with rice and a whole lot of gunk but this makes burritos look healthy and it tastes absolutely amazing. Grilled chicken (which actually taste like it was cooked on the grill) and quinoa in replacement of rice, genius! 

Fonda Mexican is definitely a place you would want to go back and back again. The atmosphere is great and the staff and friendly. No stupid lines or hostesses who care more about famous people walking in than regular paying customers. 

Fonda Mexican

Bistro Thierry, Malvern Road

La Luna, Rathdowne Street

My friend Alex and I came up with a ritual where we would visit a new restaurant each week. That particular week, I had my heart set on Bar Lourinhã but as we were hiking up Little Collins Street, I was mesmerised by a small restaurant that seemed more like a private dining room, lit by candles and surrounded by marble. I tried to keep my focus on the 2 block hike but there was something about this place that insisted I walk in. It could be the winter chill or just the tempting menu items - we will never know.

Despite the cold marble, you feel an instant cosiness as you walked - it feels a bit like walking into a warm hug by your nona. This place is perfect for the lone diner who enjoys nothing more but a glass of wine, a good book and a bowl of ragu! 

The menu items were limited and simple - one of the few things I love about restaurants. I always feel that long complicated menus is just a recipe for disaster! Thankfully, they served some of my favourite things!

Charcuterie with a range of local saddleback proscuitto, homemade salami and oh my lord, the best home made sopressa I have ever tried! This is definitely something you MUST order!

Polenta chips with harissa - why didn't I think of that! Polenta and hot sauce! 2 of my favourite things!

Orecchiette with duck ragu - this was amazing but slightly acidic. 

As much as I love ragu, I must say I regret not having this instead - braised italian sausage in red wine with potato mash. If you think the english have done well with bangers and mash, they sure haven't tried the italian version. 

This was flavoursome, rustic and hearty. It just makes you feel all warm inside!

finally, dessert: Crema Catalana. Which wasn't my favourite. I think we should leave the creme bruleé to the french!

Stellini Bar is rustic, clean and unadulterated. It delivers home cooked meals with the feeling you are well taken care of by your nona. This place is perfect for a cold wintery night or on a day where you feel like being lazy and comforted by good food!

Stellini Bar

If I said "I love truffles", it would be an understatement. I am obsessed about them! IF by any chance I get to sample a truffle degustation, I'd be the first one throwing money at the restaurant for a seat. As with this particular situation when a friend re-tweeted a pop-up event show casing truffles. 

On the night of the event, I was overwhelmed by my sheer excitement as well as the giant black winter truffles being passed around the table. The people next to me were just as excited, especially not knowing what truffle tasted like nor the reason for its hype.

My first experience with truffle was in Milan. A simple bowl of al dante spaghetti with shaved tuscan black winter truffles. It was the most delicious and memorable dish I have ever had - and have been hooked since!

Our menu for the night:

The 5 courses were a play on various re-constructions on meals the chefs loved, experimenting with various truffles from across Australia.

Course #1: Confit of egg yolk, granola, shredded truffle served over warm celeriac milk.

"'This is probably my only favourite dish from the entire menu. Creative, delicate and incorporates both flavours and textures very well. Definitely something I wouldn't mind having every morning"

Course #2: Chook & Chips. A (CUB - cashed up bogan) twist on roast chicken & chips

"This was an utter disaster. I have never been served roasted chicken and truffles in my life - roasted chicken? A dish that stands out on its own because of the herbs and spices it is usually covered in?! The worst part of all is the fact that the chicken was dry and stringy. HOW DARE YOU SERVE ME STRINGY CHICKEN! This dish was suppose to show case truffles - not to make it fade into the background!"

Course #3: Mushroom Risotto - that is all. As boring as the name suggests.

"This was severely disappointing and boring - who hasn't done this? Yes, yes. You tried to mimic the natural surroundings of truffles with crushed hazelnuts and charred eggplants but you know what could have made this extra special? Wild Boar perhaps? You know, pigs are used to sniff out truffles!"

"I tried to savour large shavings of truffle to achieve maximum truffle flavour satisfaction - only to be let down by the dry bark-y texture and a lack of truffle essence. Did I pay $80 to taste bark?!" 

Course #4: Fromager d'Affinois with truffles, with apple and celery - Up class cheese and crackers.

"Another saving grace - but the fact its a method used by many, just shows the creativity coming from the chefs (which isn't a lot). Who doesn't like a creamy d'affinois with tasteless rind?"

Course #5: Chocolate mousse in liquid nitrogen served alongside chocolate sponge cake

"What I hate more than molecular gastronome, is molecular gastronome. And the fact that these chefs tried to explain the difference between exo and endothermic reactions with "Cooking foods in Positive Heat and Negative Heat" makes me want to punch them in the face."

"If you want to play with liquid nitrogen, at least do it right. The fact that the mousse was not cold (hard) nor warm just showed how little they know about proper utilisation of (l)Nitrogen. And sponge cake or crumbs cake? It was dry and and had uneven doses of... God forbid. Truffle oil. Sigh."