Hutong Dumpling Bar

I've been wanting to blog about this fabulous dumpling place for awhile now.

I admit, when I first entered what looked like a clean, upmarket restaurant and was promptly greeted by a friendly smile, I immediately regretted making a booking.

A real, authentic dumpling place should be dirty, run-down and have atrocious service...

 ...or so I thought.

 The customary fresh ginger in soy.

Vegetarian dumplings.

Xiu Long Bao (soup dumpling) is what the restaurant is most famous for. SO YUMMY!

I originally thought that soup was somehow delicately piped into a pre-made Xiu Long Bao, but I have actually been told that solid meat gelatin is instead wrapped inside the dumpling and melts into soup during the steaming process.

Pork dumplings.

Mapo Tofu - A chinese dish from the Szechuan province. Tofu cooked in a spicy chilli and bean sauce with minced pork and spring onions.

Claypot style eggplant and scallops.

Fried long beans with salted pork bits - my second favourite to the Xiu Long Bao!

Spicy salt and pepper chicken ribs.

We are already making plans to return for their Peking Duck - a dish we couldn't help noticing other tables order. Oh, and despite what I've read online - service was polite and efficient. I had no complaints whatsoever.

Hutong Dumpling Bar is part of the boutique Cullen Hotel on 162 Commercial Road, Prahran. The venue is open for lunch and dinner seven days a week and bookings are recommended.

Cheers x

"When it comes to Chinese food, I have always operated under the policy that the less known about the preparation the better." ~Calvin Trillin

Match not made in heaven

I had been to Match a few years ago for drinks and quite enjoyed it. Good service, comfy couches and music just loud enough to fill the spaces between our chatter.

Unable to decide where to go for dinner, we decided to stay and have something there instead.

 Linguine in mushroom ragoût

 David Blackmore wagyu beef, pancetta, brioche bun, truffle mayonaise

Slow cooked lamb, Merguez sausage, harissa chickpeas, smoked eggplant

 Wild barramundi, roast prawns, waxy potatoes, anchovies, watercress 

Slow roasted onions, parmesan, cream

I won't bother going into detail about each dish, but I will say it was all very average and lacked flavour. I will be happy to continue to head there for drinks, but I wouldn't ever stay for a meal.

Match is located at 249 Lt Lonsdale Street, Melbourne and offers free WiFi, table service and a great balcony with views of the city. To find out more, visit www.matchbar.com.au

Eat, drink & be merry x

"What is patriotism but the love of the food one ate as a child?"  ~Lin Yutang

Pearl

In 2010, Pearl moved up eight spots to place at number 18 of the Australian Gourmet Restaurant Traveller Guide's Top 100 Best Restaurants in Australia list and again received Two Chefs Hat status from The Age Good Food Guide Awards. Thanks to Australian-born head chef and co-owner Geoff Lindsay, these are just two of of the many awards Pearl has reaped since opening its doors in 2000.

Lindsay grew up in Warrnambool, south west of Victoria and is "a fifth generation Aussie boy who is seduced by ginger, chilli and palm sugar, turkish delight, chocolate and pomegranate."

The chef believes his food is intrinsically Australian. "It is multicultural and layered with influences from all over the world, and spiced with a new frontier enthusiasm."

 Complimentary eggplant starter

My tartare of hopkins river beef, beetroot shoots & quail egg yolk with soldiers

Slow braised beef cheek with hot & sour salad, hand rolled rice noodles

Roast red duck curry, crispy fried egg, shallots, mint, lime, sweet fish sauce & coconut rice

Having read rave reviews about their duck curry, I was excited to finally taste it. This was definitely the star of the night. We were instructed to mix the curries with the sauces as we went along to create as much flavour/heat/spice as we liked. And to finish with raw white cabbage to cleanse our palates. 

Pearl is located at 631-633 Church Street, Richmond. If you are after something a bit more casual, the Pearl Cafe is situated a few doors down (599 Church Street) and is open daily for breakfast and lunch. For more, please see www.pearlrestaurant.com.au

Dinner Menu

Entrées - From $22

Mains - From $36

Sides - From $11

Desserts - From $17

Cheers x

"Hunger is the best sauce in the world."  ~Cervantes

Attica: The World's 73rd Best Restaurant 2010

In April of this year, Attica was one of three Australian restaurants - and the only Melbourne restaurant - to make it on to the San Pellegrino World's Top 100 Best Restaurants list. Coming in at number 73, this is Attica's first appearance on what many consider to be "The Oscars" of the food industry.

Head Chef Ben Shewry believes in making nearly everything from scratch, and heads out daily with his team to pick ingredients. "We have up to ten wild ingredients on our menu each day... We will cook things to order that most chefs or restaurants wouldn’t do. But that’s what we decide, when we look at a product or ingredient, and determine it needs to be cooked fresh."

 To accompany the bread starter, salmon cream dip (left) and butter (right)

Prior to our first course, we received a complimentary starter of carrots, radish and potatoes.

This dish was simply titled "Snow crab". Inspired by Mount Taranaki in Shewry's native hometown of New Zealand, this dish is made up of snow crab, salmon roe, horse radish powder and coconut. The combination is like nothing I have ever tasted. I heard the diner on the next table describe it as "astonishing".

"Potato cooked in the earth it is grown in." A perfectly carved creamy potato cooked in earth for about 8-10 hours served with white cabbage, goat cheese, dried saltbush, smoked trout pieces, sprinkled coffee grounds & ashes from charred coconut husk.

Bass groper sitting on a candied lemon, cooked in chorizo stock & served with garlic, almonds & rosemary flowers

Beef served with sesame paste, black potato, chinese veg & miso sauce

Shewry's take on the simple apple crumble - cooked apple topped with warm shredded wheat. I thought it was a lovely touch when the chef himself came out to introduce & serve the dessert.

Dark chocolate fudge with black sea salt. I'm not a dark chocolate person, but I would gladly have this anytime.

Attica is located at 74 Glen Eira Road, Ripponlea and is open for dinner Tuesday - Saturday.

Chef's Table (Tuesday) - $125 with matching wines or $80 without
5 Course Tasting Menu (Wednesday - Thursday) -$155 with matching wines or $95 without
8 Course Tasting Menu (Wednesday - Saturday) -$235 with matching wines or $140 without

For further details, see www.attica.com.au
Happy eating x

"An empty belly is the best cook."  ~Estonian Proverb

Jacques Reymond

Housed in an old Victorian mansion (circa 1880), Jacques Reymond's self named restaurant features three beautifully adorned dining rooms complete with open fireplace, and surrounded by lush landscaped gardens.

Earlier this year, Jacques Reymond was awarded Restaurant of the Year and Three-Hat Restaurant Status (for the fourth consecutive year) at The Age Good Food Guide 2010 Awards.

Born in Burgundy, France, the chef and published authour believes in taking a new approach to fine dining... and the result is a menu consisting of only entrée sized dishes. "The idea is to allow the guest to sample a wider variety of dishes in a more dynamic and accessible way."

This was the best bread starter I've ever had at a restaurant. I would liken it to the texture of the pastry used for cream puffs, but so much better. Airy and light with a mild taste of cheese.

Lemongrass, spinach & rock lobster soup, fragrant Tiger prawn, 
sweet potato & turmeric ice cream.

Sandwich of spanner crab, mirin & fresh wasabi jelly,
lacquered Petuna ocean trout, black bean and sweetcorn dressing.

Wild barramundi, almond & bush mountain pepper caramel,
yoghurt & black garlic, kaffir lime & lemongrass espuma.

Pekin duck & Hervey bay scallops, peking juices, spiced marshmallow like a crêpe, crispy rice, ginger sesame & pandan oil.

Highland venison like a warm carpaccio, horseradish mustard dressing, butternut pumpkin with honey & bitter chocolate beignet.

Western plains suckling pig & tamarind, celeriac & bitter almond,
dashi apple veil, dancing bonito flakes & rosella chutney salad, cavalo nero.

 Pacific Rim martini of pineapple, passionfruit & banana,
liquorice ice cream & honeycomb.

 Millefeuilles of chocolate:  white chocolate mousse, pure Caribbean chilli ice cream, dark chocolate mousse & praline ice cream.

 Petits fours

Reymond's team were so attentive our glasses were never less than half full, and our bread baskets always filled. The chef himself made many floor appearances throughout the night, always with a smile or a friendly word to his guests.

Jacques Reymond is open for dinner from Tuesday-Saturday, and lunch from Thursday-Friday. You will find them at 78 William Road, Prahran.

Degustation Menu - $265 with matching wines or $170 without

Degustation Menu (Vegetarian) - $225 with matching wines or $130 without
À la carte Menu - $98 for 3 courses/$125 for 4 courses/$150 for 5 courses

The restaurant offers an extensive wine list selected by restaurant sommelier, Nathalie Reymond, who also happens to be Jacques' daughter. For further details, visit www.jacquesreymond.com.au

Bon appétit.

"Sleep 'til you're hungry, eat 'til you're sleepy."  ~Author Unknown

Fifteen, Melbourne

I applaud Jamie Oliver for a fabulous concept - giving kids from a difficult background the chance to grow their passion for food and train for a career in the restaurant industry. The result? The Fifteen Foundation.

Beginning in 2002, Jamie Oliver opened the first Fifteen restaurant in London and has since included Cornwall (2004), Amsterdam (2006) and Melbourne (2006) to his list of locations. Why it took me four years to finally visit my local Fifteen I'm not sure, but I am sad to report that I wouldn't have minded waiting even longer.

Yes, I was disappointed.

The restaurant layout, ambience and service were all lovely. The food just average. We arrived for a 7:00pm sitting on a Sunday evening and by 9:00pm half the restaurant was empty. We had two entrées, two mains and two desserts.

King prawn and salmon ravioli in a shellfish broth with marjoram salmoriglio

Pappardelle ‘fatte in casa’ with Italian pork sausage ragu, fennel and parmigiano reggiano

Pan roasted duck breast and confit leg with parsnip purée, shallot ‘tortino’ and black cabbage

Zucchini wrapped wild barramundi with chickpeas inzimino, chorizo and basil oil

Elderflower pannacotta with blueberry compote and lavender shortbread

Chocolate, hazelnut and toffee fudge tart with crème fraîche gelato

I apologise for the terrible lighting in the photos. I know my dad in particular is going to pull me aside for that! I am still flying blind when it comes to my new camera (or any camera, for that matter) and its functions. And as you can tell, dessert got the better of us before we even remembered to take photos.

The best dish? The duck breast. Pink and juicy on the inside with a lovely crispy skin on the outside. I can't decide on my least favourite because the rest were all, well... the same level of average.

You can find Fifteen at the basement of 115-117 Collins Street, Melbourne CBD. The venue is open 7 days a week and will accept bookings online (4 guests or less) or by phone 1300 799 415.

Antipasti - From $15
Entrees - From $19
Mains - From $32
Sides - From $9
Desserts - From $12

For further details, visit www.fifteenmelbourne.com.au

Eat well & eat happy,
Trish

"As a child my family's menu consisted of two choices: take it or leave it." ~Buddy Hackett