Da Orlando Wood Fire Pizzeria - Wollongong NSW

Risotto with finesse - the Pollo E Funghi Rissotto, with a white wine sauce, chicken and mushrooms.

This restaurant is a good recommendation from mates - and I loved this place from my first visit.

Da Orlando reflects cuisine from Roman Italy  - and even if this Wollongong restaurant is located in unassuming surroundings, it draws its regulars and new costume.  There are two sessions for dining on weekend nights, something which I first observed in Asian restaurants in Sydney.   

I like the pizza making oven, just behind the counter on the right hand side of the entrance.  That evening A and I chose to sit outside, even if it was a coolish night  - but you do not sit on the pavement, like in some other Sydney places, but more in a brick fenced portion outside.  The buzz that evening visited was family, group of blokes, couples and lots of children, oh yes it was indeed the school holidays....

Blokes will return for the BBQ Meat Lover pizza (red base), laden as they are with Italian sausages, a BBQ sauce, ham, salami and Mozzarella cheese.  Ladies may want to go for the home made Gnocchi, in three options of Napolitana, Gorgonzola and Arrabbiata sauces, with either Pasta or Risotto versions.

The three sauces are so different and this makes it an imperative to compare the various sensations from each of them.   Napolitana can be a vegetarian option utilising a variety of flora and spices like peppercorns, mushrooms, olives, cloves, Oregano, bay leaf, thyme and basil.

Sugo all'Arrabbiata has a primary ingredient of chilli peppers, and is therefore a much more spicy sauce made also with garlic, tomatoes and olive oil.

Gorgonzola cheese is crumbly with a nutty aroma, providing a range of taste from mild to sharp as it ages.   It belongs to a unique class of Formagi as it is one the world's oldest blue-veined cheese.   Unskimmed cow's milk is utilised as part of the making process and it origiinates from the Piedmont and Lombardy, Gorgonzola regions of Italy.

Da Orlando has been around for a year if I got that right.  The drinks are still basic and there is only one dessert, a pizza spread with Nutella chocolate and strewn with fresh strawberries - the Diavoletti Alla Nutella.

The main emphasis is pizza, both with a white base ( Bianche) and with a red base ( Li Pizze Rosse), but all are 12 inches in size, generally smaller than what most Italian pizza places in Australia offer.   The topping options are good, ranging from Margherita, Supreme, Gamberi, Napoli, Prosciutto and Sicilian (for red base) and from Funghi, Porcini, Rustica, Zola and Italia (for the white base).

Even on a busy night, the two walking staff did not take long to attend to diners, whilst theior colleagues made the pizza, delivered or had inside kitchen duties.    The transparent glass outlook of the place made it more welcoming.  Vehicle parking is easy on street side, although the complimentary Gong shuttle bus does not go there and it can be a fifteen minute walk from the Crown Street Mall.

A gathering hub even on week nights.

There are two interesting things Da Orlando does with Focaccia, the dough infused with olive oil, salt and herbal flavours.  Similar and comparable to pizza dough in texture and style,  Focaccia is high gluten, although a delicious alternative to our main stream sandwiches and breads.  Da Orlando deep fries the Focaccia and allows us to the dip them into a mushroom based sauce for starters.   (Deepy Deepy).

 The deep fried Focaccia is also served another way when tossed into a garlic and basil mix with cheery tomatoes and topped with Parmesan shaves. (Ciccini).

My impressions of the Da Orlando Wood Fire Pizzeria:
Ambiance: 3.25 out of 5
Customer Engagement: 3.75 out of 5
Culinary Delight: 3.75 out of 5
X Factor:  2.5  out of 5
Overall:  3.3 out of 5


Recommended menu choices:

Polipo, a salad with baby octopus with potatoes, celery, garlic, cherry tomatoes and parsley.

Pollo E Funghi Risotto.

Linguine Meatballs, with shaved Parmesan and basil in a Napolitana sauce.

Salsiccia E Patate, loaded with smoked Provola, rosemary, Italian sausage and Mozzarella cheese, on a white pizza base. Provola is a small version of the cheese that comes form the town of Casilli near Mount Vesuvius in southern Italy.

Penne Gamberi Zucchini - my favourite.

Penne prawns - the Penne Gamberi Zucchini, with a white wine sauce, tomatoes and a dash of cream.

Da Orlando Wood Fire Pizzeria is located at 348 Keira Street at the southern end of the city centre, in more quiet surroundings.
Opening hours are every day from noon to 3pm and from 5pm to 10pm.
Contact+61 2 4298 3011
No BYO





 

Jasmin1 Lebanese Restaurant - Leichhardt NSW

Cauliflower delight - crunchy, yummy and tastes better than it looks.



I must say  up front that I love the way Jasmin1 prepared and served their veg creations.
I particularly like their eggplants, cauliflowers and salad mixes.

I can see that Jasmin1 is a family favourite.  There was a sizable birthday gathering the day we visited, with a long table full of little girls and a another half table seated by little boys. This created an atmosphere of homeliness and together with cuisine inspired by homeland traditions, the restaurant echoes what is is special about greater Sydney - no lack of choice, ability to saviour cooking styles from around the world and absorb in other cultures. I noticed the stained glass Moroccan lanterns and the geometric panelling of the decor.

Lebanese coffee, Turkish delight and Baklava are of course made to accompany a menu structured into sides, mains, dips, sweets, salads, mixed plates and Mashawi.  The latter refers to the barbecued meat and poultry that are skewered or in Kebabs.  It is  a collective term for core soul food in Arabic society and can be found as street stalls or in cafes or restaurants.  They are normally in beef, lamb and chicken versions, often accompanied by salads, rice or eaten just on their own.

Pickle bright, palate teaser.




The salad mix I like had Oregano, cucumber cuts, rocket, capsicum, parsley, radish slices, onions and tomato slices drizzled with a lovely pomegranate juice  - the Fattoush.  It was refreshing and also good for vegans.     The lentil salad mix turned out to be rewarding, with a variety of flavours and it was not over spicy.

Aubergines are served char grilled, served in a mash with Paprika, olives, lemon juice, Tahini paste, garlic, and coriander. We had this as starters and goes well with the breads or on their own.   It can be on the strong side in experience, this Baba Ghanoush, but worth trying!  Jasmine1 also has a meat version of the BG.

I did find the fried cauliflower better, light on the palate, with texture on the bite and simply clean cut delicious - and I normally do not eat this veg!  Served with a Tahini sauce.

When it comes to dips, I have a bad habit of just thinking about Hommous, Labneh or yogurt with cucumber.

At Jasmin1, I had my eyes opened with sampling garlic flavoured puree, lifted by olive oil and lemon squeeze.   This turned out to be less bold than the Labneh, which has yoghurt dressed with Za'atar  ( a blend of herbs, sesame and salt) and olive oil. 

There is both indoor and outdoor but covered seating.The restaurant is in a  quiet part of Marion Street and not far walking to the Marketplace.   It was rather semi dark and not to my preference, in the inner section of the dining hall  - so do try to get a table at the front portion if you can.  I phoned twice after 10am on the Sunday morning we decided to visit but no one picked up the line.   

Fortunately our group of nine had Ely and Ray to organise the food orders.  I did find our attending waiter not giving any suggestions but I reckon that is just his style. In contrast, the staff at the payment counter was welcome to feedback, which is important in a business. To me, communicative staff enhance a dining experience.

Juices, like blood orange or orange and mango,  are mostly from pre-packed bottles, although the restaurant has its versions of the salted yogurt drink Ayraan (more dilute than the Indian version), a berry flavoured refresher called Toot and grape molasses served with date and rose water  (the Jallab).

Jasmin1 is generous with servings of the Lebanese bread, fluffy, light and welcoming. To me they are like appetisers, especially when eaten with the variety of dips.  On the run, there are lunch time wraps  - Lamb with Hommous;  Tawook with tomato, pickles, rocket and  garlic;  chicken Shawarma;  Kafta with tomatoes, pickles, Hommous and rocket; and Falafel with Tahini, pickles, tomatoes and rocket.

Clockwise from 9 o'clock - dips, the Fattoush, the chicken Kabseh and the Baba Ghanoush.

Our group focused on the chicken Kabseh instead of skewers that day - this comes with flavoured rice.   We did find the chicken a tad salty this occasion, although I like the accompanying almonds and yogurt. The lamb at Jasmin1 is my preferred meat, whether in shanks or skewers, but not minced!





My impressions of Jasmine1:
Ambiance: 3 out of 5
Customer Engagement: 2.5 out of 5
Culinary Delight: 3.5 out of 5
X Factor:  2.5  out of 5
Overall:  2.9 out of 5


Recommended menu choices:
Baba Ghanoush
Fried cauliflower
Lamb, either as Kabseh or as Shish Kebab skewers.
Lebanese ice cream with roasted pistachio, sesame Halawa, choclate and cinnamon options, amongst others.
Chocolate Samboosik, with a choc and cream filling inside hand made pastry, drizzled with chocolate, accompanied by cut strawberries and dusted with icing sugar,

Jasmin1 Lebanese Restaurant is located at116 Marion Street, Leichhardt NSW.
Opening hours are from 4pm form Mondays to Wednesdays and from 1130am on other days.
Delivery is available within a 3.5 km radius and catering orders are welcome.
Contact+61 2 8084 2692



 

Groundbake - Cronulla NSW

Vegetarian pie.

The chicken pie with fennel and spinach had been sold out, so I settled for the option with mushrooms.  It a tad salty to me at the beginning but then the spread evened out. Nice chicken breast meat though and a good crust.   The size was just right for my needs.

I liked the veg pie better.  It has a spicy Mediterranean flavour and textured ingredients.  A nice change from a potato and carrot variety. A contrast to meat pies, although I hang on to my lamb and pork varieties when I am on the run. I was tempted to get a sourdough but ruled out on that eventually.  The Groundbake opens early and is  worth visiting when you are on the beach.I will have to check it out again for other than pies.....

My chicken and mushroom pie.

Groundbake is a t 8 Surf Road, Cronulla NSW.
Opening hours are from 6am to 5pm every week day and from 6am to 3pm on weekends.
Contact + 61 2 9527 2253