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Showing posts from July, 2014

Auckland Moments, 2014

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Red Tortoise, Red Eggs - Kayley's First Month

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Teed Street Larder - Newmarket, Auckland

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With a relaxed feel, the Larder at Teed Street in Newmarket has high ceilings and is not too difficult to find off a side street from the main thoroughfare.  I had initial expectations that this may look like a joint in Surry Hills, Bondi or Manly - and I was not too far off the mark. The menu has a modern fusion and new age over lay and under thought.  Guest tables are nicely placed away from each other with generous space, unlike in most of the inner city restaurants and cafes in inner Sydney, across the Tasman.  There is a long and wide counter, behind which is a wall with an amazing maze and honeycomb of rectangular or square shaped shelving.  Cooked food still comes out through a traditional window from a closed off kitchen space, different from the see through design of several places in Melbourne and Sydney.








There is a young and energetic staff greeting guests as quick as they can and settling them in. The crowd I had on a weekday arvo comprised of a mixture of students, schoo…

Hevan Espresso - Winter Time Soups - Corrimal NSW

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Pasta Emilia - at the Eveleigh Street Farmers Markets - Redfern, Sydney

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There are tortellis, the most striking of which to me are those with duck and truffle fillings; that with porcini mushrooms; and the combinations of pumpkin and Morstada.  I am not so much a fan of ravioli and lasagne, but the range of tortelli is diverse and unique here that I was immediately drawn to the stall of Pasta Emilia at the Eveleigh Street Farmers markets in Redfern, inner Sydney CBD,   This offers a glimpse into not only spelt and gluten free freshly made pasta, but also into sauces like Noce Blu and truffle cream and the granishing of Sicilian marinated olives.




The pans were out in front of me and the creativity of making delicate tortelli was displayed for me, meshed in with engaging conversation by the two hipster guys manning the markets outlet.  My eyes also wandered around the ingredients, cooked stuff and jars of sauces surrounding them.  Everything had quality and hints of being lovingly made.  It was  still a cool winter's day and we all appreciated the warmt…

Redfern Sydney - Eveleigh Street Markets Towards Lunch Time

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Cured Salmon and Pecan Nut Apple Salad

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A squeeze of orange, lemon and lime. Sprinkle a measure of granular salt.  Select carefully the portion of the salmon belly, for each niche part of the exquisite fish is delicate, unusual, different and unique in taste.  The art of curing, enhancement and delicacy is surely an art that echoes not he experience, patience and intuitiveness of the chef.
Granny Smith green apple cuts are transformed to gently accompany  the elegant seafood. Oh wait, there is magic...... the caramelised pecan nuts - from half a minute heat up on a flat pan with sugar for the pecan nuts and then cooled down on lined paper tray.  Hey, there are also Pink Lady apple cubes.  And the whole presentation is enhanced with basil leaf.











Nothing like lovingly prepared food, deft of skill and attention to details.  The cut of the salmon, from which portion of the delightful fish and how its stands after being cured, all add to the finesse.   The person fortunate enough to partake in the fruits of such a process has hi…