Posts Tagged ‘cream’
All of Tom Douglas‘s restaurants are in our neighbourhood. Seventeen months in Seattle and we’ve dined at each of them except for Palace Kitchen. Every time I walk by I remind myself that we must have a meal there. And I finally did last week! Located on the corner of 5th and Lenora, it is adjacent to Palace Ballroom and in the midst of a couple of construction sites.
At the centre of Palace Kitchen is the bar, and two dining rooms are to its left and right. Window panes slide open for fresh air on warm nights and natural light filters in on long summer days.
A jewel toned goblet of strawberry lemonade was garnished with a lemon twist. A second beverage of sour cherry fizz was tart and minty.
Shirley and I shared three courses. First was ‘plin’, a Piedmontese style ravioli, filled with roast pork and chard. The pinched pasta were in a puddle of sage and parmesan butter. I spooned the fragrant sauce over each of the cute al dente morsels. Next time I’ll order a side of bread to mop the plate!
Palace Kitchen is famed for their applewood grill. The chicken wings were golden and sticky, laced with an intense smokiness. A sea foamed coloured coriander cream tempered the succulent poultry.
A vibrate mound of lettuce was studded with spicy garbanzo beans, fava beans, chopped boiled egg, drizzled with herbed dressing, and dotted with sliced radish. It was a healthful salad, spicy and crunchy.
Our second salad was compliments of Chef Dezi. Fava beans from Prosser Farm were grilled and tossed with ‘extra virgin’ (first press) fish sauce, ricotta salata, mint, radish greens and marinated peppers. The charred pods of tender beans were exquisite, a luscious contrast to the peppery greens.
An oval dish of silky orange blossom panna cotta was topped with seasonal strawberries and a brittle pistachio wafer.
Tiered discs of malted chocolate milk cake and cream were paired with shards of cocoa rice crispies and a quenelle of chocolate crémeux. A decadent treat, this was malty, chocolaty, and redolent of Milo and chocolate crackles.
I shall not wait another seventeen months before I dine at Palace Kitchen again!
It was a blissful afternoon of shopping in Portland. Alder & Co., Canoe, Flora, Hive and Woonwinkel were a modern collection of stores with curated homeware, jewellery, artworks and furniture. The contemporary aesthetics and stylish designs were stimulating! We re-caffeinated at Caffe Allora and joined the queue at Ken’s Artisan Pizza for dinner.
We were seemingly banished to wait at the back of the restaurant in the Bermuda Triangle of the dishwashing nook, an iron rack of logs for the wood fire oven and the bathrooms. I was surprised by a sprig of eucalyptus flower, leaves and gumnut at our table. I admired the vibrant hue as we sipped wine and whiled away two hours.
The wood fire oven is at the front of the restaurant where all the pizzas were made.
Paola‘s family serendipitously arrived as we were seated. It was nearly nine o’clock on a Friday night and Ken’s was buzzing.
Myra recommended the wood oven roasted vegetable plate. We ordered quickly as we were hungry and two of us were returning to Seattle afterwards. Clockwise from top right: carrots, chard, porcini and Asiago Vecchio; white runner beans, artichokes and tomato sauce; and polenta, kale, red pepper, almonds and chilli sauce. Tender and mellow, it was a requisite serving of vegetables.
We shared three pizzas. Ken’s crust was puffed and charred, a chewy dough that was sturdy support for the pizza toppings. The fennel sausage, onion, tomato sauce, mozzarella, basil and hot Calabrian chilli pizza was spicy and bold.
I’m ambivalent to bacon but the guanciale pizza was a crispy homage to cured meat.
Last was my beloved prosciutto with tomato sauce, mozzarella and basil. Generous ruffles of prosciutto di San Daniele were unctuous and sweet.
A creamy chocolate custard concluded our day in Portland. Paired with a quenelle of cream and studded with hazelnut crunch, the terracotta bowl was emptied with the assistance of an adorable mademoiselle!
Portland, we will return!
Bills is synonymous with breakfast. Bill Granger is renowned for his scrambled eggs, ricotta hotcakes and corn fritters. With three restaurants in Sydney, three in Japan and one in London, he is a successful businessman. The temperamental Sydney spring had us splashing in puddles to walk to Bills in Surry Hills.
Bills was busy on a midweek morning. We added our umbrella to the bucket by the door and were seated quickly. The dining room was brightly lit, painted in white, and furnished with birch tables and chairs. A communal table was near the entrance and decorated with a beautiful bouquet of flowers.
All the tables had a view of the kitchen. Shelves were laden with pastel coloured ceramic bowls with eggs and other fresh produce. Loaves of bread were stacked in a corner.
A glossy tiled wall displayed stemware.
The barista pulled Single Origin Roasters organic coffee.
I ordered Bills’ signature dish of scrambled eggs with sourdough toast. A thick slab of butter was wedged in the two slices of sourdough toast. Two eggs were folded with a third of a cup of cream, the recipe for these famous scrambled eggs. Soft and delicate, the eggs were decadently delectable.
Mr S selected the healthy toasted grain cereal with vanilla poached fruit served with yoghurt and honey.
It was a pleasant couple of hours catching up with friends and enjoying the hospitality at Bills.
In the heart of Sydney is the historical area of The Rocks. Narrow laneways and steep stairs wind around cobblestone footpaths, sandstone buildings and timber wharves, I have fond memories of the Walsh Bay precinct. Home of the Sydney Theatre Company, the waterfront has a spectacular view of the Sydney Harbour Bridge and Luna Park.
Several aisles of produce are on the right and Café Sopra is on the left. The seasonal menu was handwritten on a wall chalkboard in a spacious and well lit dining room.
At the entrance was a rectangular bar and I was seated at the counter for a leisurely weekday lunch.
Dotted with coin sized red tiles, the counter was set with printed placemats.
A zucchini flower was stuffed with five Italian cheeses and lightly battered. The delicate crisp shell encased a molten mass of cheeses.
There are several permanent items on the seasonal menu and one of my favourites is the farfelle with mixed mushrooms, green peppercorns and Pecorino. A large serving of al dente pasta, it was a hearty dish with the earthy flavours of fungi.
A classic English dessert, the banoffee pie has a biscuit crust, dulce de leche, sliced bananas, cream and grated chocolate. The decadent layers were a sweet treat.
It was another delicious meal at Café Sopra!