Laduree

Pierre Herme is known for bringing the macaron to the wider world. His chain of Laduree outlets sell special teas, preserves and of course the colourful bite-sized mouthfuls of joy we all now know.

The presentation of macarons from the Westfield outlet in Sydney CBD is fantastic. We asked for just 6 (they were $3.20 each) and had the choice of different boxes which were beautifully decorated. A great gift idea for foodie friends or even for those who may want to try something french (apparently the outlet has its macarons flown in from France - but I later discovered they are made elsewhere in Europe). 

The flavour - well, this is where i am quite critical. The flavours were good, but not great. Not $3.20 great. The sheer quantity of macaron-makers out there makes it easy to become a connoisseur and while my palate may not be 'right', these certaintly didn't live up to their 'world-changing' reputation. 

Sure, I could be wrong, and I probably am - the lady in front of me bought $300 worth!

Quay

It is consistently rated one the best restaurant in Australia by countless magazines, reviewers, etc. So of course, I felt compelled to try it at least once; this my friends is Sydney's jewel of fine dining; Quay. 

AJ and I were in Sydney for a little trip at which I 'popped the question' - but prior to that special event we visited Quay and a few other dining 'must-do's. 

The initial issue with Quay is a reflection of its popularity - I had to book 6 months in advance. There was not a bare table in sight and this is certainly not a restaurant you'd be able to waltz into and grab a seat at unannounced. 

Nestled amongst the International cruise ship terminal the restaurant has an amazing outlook on Sydney Harbour, the Opera House, the bridge, Luna park: all the skyline landmarks. It is a romantic view that was unfortunately obstructed by a rude cruise liner captain who decided to park his vessel right in front of our table (but the restaurant did warn me of this prior to booking). 

Upon arrival we were escorted to a 

tastefully decorated and modern upstairs room. White table cloths, polished silverware, freshly baked bread (with organic butter and sea salt condiments) - all the trimmings you'd expect in a restaurant of this calibre.  

The wine list matches the restaurant's reputation; organic wines, french and australian varietals, stickies and fortifieds, beers, ciders, cocktails - you name it it's in there and all are pretty reasonable in terms of pricing. A sommelier visits your table if you require assistance with pairing wines to your menu choices or if you decide to opt for the degustation option there is a selection of wine pairings too. 

AJ and I decided to go for the fixed menu which comes in either 3 or 4 courses. The menu is seasonal and when I booked the four courses seemed to be the way to go but when we actually visited the fourth course options didn't really appeal. 

In any event we choice to dine on the following; Smoked and Confit Pig Cheek, Squab in Consomee, Poached Chicken, Berkshire Pig Jowl, 8 Texture Chocolate Cake and of course - the famous Snow Egg. 

Each dish is expertly done. Some diners may view the serving sizes are too small - and they probably are right - but there is a certain artistry to the plating and delicate preparation of these dishes. In every bite you are consuming every element the way it should be cooked. Simple ingredients like chicken are served to you in a way that seems you've never really eaten chicken before. 

The favourite dishes of the above would be the poached chicken, the pig jowl and the 8 texture chocolate cake.

The cake - decadent as can be. Rich dark chocolate, velvety mousse, rich flowing chocolate: just ridiculous. 

The jowl - superbly succulent. The crack of maltose that is melted over the top to envelope the portion of meat brings extra sweetness to the rich rendered pork fat. The combination of prune and cauliflower puree that sits beneath the star of the plate adds a great mix of flavours.

The poached chicken - well if you skipped what I said above - the chicken was amazing. As you cut through the knife you expect to see fibres running through this piece of chicken - but nothing. Velvety breast meat that was as smooth as butter and accompanied with an egg yolk brioche. 

In addition to all of this richness AJ and I finished our meal off with some coffee and petit fours. The service was excellent and the waitstaff showed an outstanding knowledge of the menu and the beverages on offer. 

Quay really did put on a great meal and you would expect no less from a restaurant that is as widely renowned. We'll be back soon (if we can get a table, and after I'm done saving :P). 

Enjoy some of the pics below:

Terrace Restaurant

Tasmania has two main Casinos; the famous Wrest Point (which this year is celebrating it's 40th Anniversary) and the less well-known Country Club located in Launceston. While AJ and were staying in Launceston we decided to head to the Terrace Restaurant; the fine dining cousin to Wrest Point's revolving restaurant. 

The menu at the Terrace is similar; modern french inspired cuisine with an impressive wine list that has won many awards. AJ and I were interested in exploring the dessert selection here so decided over two nights to treat our palates. 

On the first we tried the Dessert selection; a selection of the entire menu but in minature. It was a great way to sample the menu; creme brulee with blood orange, lemon tart, panacotta and a chocolate and peanut brownie. We also tasted a selection of soft, hard and blue cheeses which came served with brioche, crackers, apples, quince and raisins. 

On our next visit we sampled some of our favourites in greater proportions which allowed a better assessment of the expertly prepared dishes from the Terrace kitchen. 

Without a doubt, I'd have to say the Brulee was the best prepared of the desserts - perfectly creamy, a crisp toffee and accompanied by a delicious sorbet.

The sampling of the sweet treats on the Terrace's menu only sparked my curiosity for the rest of the selection. 

Barilla Bay Restaurant

Towards the Hobart Airport there is definite shortage of culinary options. However, there is the Oyster farm that provides some of Tasmania's best shelled delicacies which also has a great restaurant/function centre; Barilla Bay. 

The menu presents a great range of choices including some great non-seafood options. 

We decided to try some of the oysters - which come served natural thai, gin and tonic sorbet, crumbed with spicy salsa, kilpatrick and many more ways. For $26 you get 12 oysters in three varieties. After choosing the G&T sorbet, the spiced and crumbed option and the kilpatrick we delighted in the fresh seafood fare.

For main AJ decided to try the Pulled Pork roll which was served with a nice side salad and chargrilled corn. I opted for the special; duck served three ways; a duck sausage, a duck wonton in broth and seared crispy duck breast. The duck was beautifully seasoned and each preparation was excellent. The pulled pork was juicy and packed a punch in the flavour department.

Deciding we were too full for dessert we left Barilla satisfied with our visit and will be back next time we're in the Cambridge area - definitely worth a visit if you want to take an airport bound friend out for dinner. 

Smokey Joe's Creole Cafe

AJ and I were headed up to Launceston and decided that we would check out a unique Tasmanian restaurant; Smokey Joe's Creole Cafe Restaurant.

Located on the outer limits of the CBD the restaurant is a converted house and has plenty of character. Confederate flags, feathered masks and a range of musical and historical images are scattered throughout this homestyle establishment.

On to the entrees; we ordered the onion rings, chilli fries, popcorn chicken & buffalo wings. The rings were beautifully crispy and a brilliant colour. The chilli fries had well seasoned chilli and cheese topping but were slightly underdone. The buffalo wings had a good colour to them but were far from the saucy wings depicted on US food shows. Dining with us were Mr T and aXs who had just returned from a month long trek around the USA. They enjoyed the entrees but explained that it was just not the same as the food over there.

Then came the mains; AJ ordered the pulled pork sandwich, I decided on the Barbecue which was a mixture of chicken and ribs. The pulled pork was flavoursome and moist. Plenty of meat and a good serving size. The barbecue plate was also a generous serve of ribs and chicken. The ribs were tender and had a delicious spice rub. The chicken was well cooked but slightly bland - it really needed a stronger flavoured basting to seal the deal. 

Mr T's plate of Ribs

Service wise, this isn't silver service dining - it is honest, family friendly food that is unpretentious and unique. If you come expecting beautiful cuts of meat or delicately prepared chef-style dishes you'll be disappointed.

Whatever you order, the dishes will be tasty and great value - it probably isn't a restaurant for the 'foodie' but it definitely is somewhere to have a good time with your friends or family.

Adriano Zumbo Patisserie

While AJ and I were recently in Sydney we checked out one of the 'must visit' foodie destinations for sweet tooths: Adriano Zumbo @ Star City & his newest patisserie in Waverley.

The Star is a bright and exciting take on the Japanese sushi-train. Diner-style stools, colourful plates and plenty of delicious sweet treats make this outlet a perfect option for a dessert degustation.

There are of course Zumbo's famous Macarons (or Zumbarons), cakes and other pastries. But the real uniqueness of this location are the tiny treats which are samples of their full-size counterparts. We sampled a range of chocolate, citrus and even vegetable inspired plates; all something delicious and unusual. 

Later during our visit we ventured out to the Sydney suburb of Waverley. 

Tucked away in a quiet street is a rather inconspicuous version of the same amazing creations. Here we sampled some cakes - the famous V8 cake and a new Chocolate and Banana layer cake named 'Eric is a Bananaman'. The V8 lived up to its reputation and was an outstanding example of the Zumbo kitchen baking genius. The new choc-banana blend was even better - gorgeously indulgent and bursting with flavour. 

For those who aren't native to Sydney - Zumbo's outlets are a must visit. However, if you've ever watched 'Masterchef' or strolled into a bookstore that stocks his cookbooks lately you probably already know that.

Maney's Dumpling Kitchen

Located in the outer northern suburbs of Melbourne is not usually where you find great Asian restaurants. While they are certainly around, they just usually aren't that great. Changing this and bringing some quality to the 'burbs, Maney's Dumpling Kitchen in Bundoora (just off Plenty Road) offers tasty and great value dumplings and main-style dishes in a relaxed atmosphere.

The service at Maney's is quick. But those seeking fine dining will have to head elsewhere; your soft drink will come served to you in a can unless you ask for a glass - this isn't silver service but your bill at the end of your meal will reflect that.

If you can look beyond these little things, a range of tasty morsels are available; spiced fried calamari, shanghai pork dumplings, a range of fried rice/noodle dishes, pan fried dumplings, beef/chicken/prawn dishes.

I visited Maney's twice; and both times the food was pretty damn good. The fried rice on the second visit was a tad oily, the pan fried dumplings had a slightly soupy filling for me but this may be the style. 

Overall, you can really get a great selection of dishes in a big group and be looking at $20-30 head. The alcoholic beverages are quite reasonable and soft drinks dirt cheap.