Posts Tagged ‘vanilla’
This is a belated final post of my trip home in November. It’s been just over three months since I was in Australia and in that time we’ve had our first full winter in Seattle. There’s been plenty of rain, snow, sleet, wind and hail. But there have also been enough glorious days to sustain us through the darkest and wettest of the Pacific Northwest season. Sydney has suffered a drenched summer with mild temperatures and we experienced the prelude during our two weeks there. Thankfully our last day in Sydney was a lovely souvenir, a sundress and bare limbs day.
We walked to The Star in the afternoon to complete number five.
We have been loyal patrons at Adriano Zumbo since it opened in 2007. His sweet treats have special meaning for us as the talented and passionate pâtissier made our wedding cake (croquembouche) and desserts (macarons in four flavours). The original Balmain patisserie is a narrow room with a glass counter displaying his whimsical creations where the queue was regularly out on the footpath. He has since expanded to several locations and the one at The Star greeted us with a radiant neon pink sign.
The concept store has a patisserie on the left and a dessert train on the right which was closed on Sunday.
Each year Adriano Zumbo celebrates his birthday with Zumboron Day. This year there were sixty flavours of macarons!
A sample of each flavour was lined along the window to tempt us. Left to right: finger bun (Australian iced bread), fried chicken, and gin and tonic.
Left to right: liquorice, Margherita pizza and mandarin.
Left to right: toasted marshmallow, vanilla ecstasy and Vegemite.
The interior of the patisserie was bright and funky. Desserts in cone stands enticed passers-by, a bathtub was topped with high tea tiers and Zumbo, Adriano’s cookbook, and the table has purple shoes!
A 360 degree view of each dessert with a description card.
Ovens warmed savoury quiches, pies and sausage rolls.
Peach boxes encased seasonal macarons.
‘In case of emergency break glass’ for sugar hit!
I heart Zumbo.
The stainless steel kitchen with containers of ingredients.
Trolleys of macarons for Zumboron Day.
Man Goes Peanuts: peanut butter crunch, mango compote, mango burnt honey mousse and pain d’épices. Peanut butter and mango were a curious combination in this layered and textural dessert.
Tarte aux fruits de la passion: passionfruit curd and pâte sucrée. The passionfruit tart and opera gâteau are my favourites at Adriano Zumbo. A glossy two toned disc was studded with passionfruit seeds, a perfect balance of luscious piquancy.
We savoured our last night in Sydney with a bottle of Champagne and macarons.
Our cache of of macarons: butterscotch caramels, chocolate orange, cinnamon doughnut, coffee, pandan and coconut, passionfruit and yoghurt, rice pudding, salted butter popcorn, toasted marshmallow, and vanilla ecstasy.
These colourful jewels were a sentimental farewell to Down Under.
My beloved Sydney, I miss you dearly.
Disclosure: I received a demo product from Duo PR. This is not a sponsored post.
I love desserts but rarely bake at home. A balance of precision and intuition, measurement and touch, it is both a science and an art. And I have neither the talent nor the patience to bake every week. When I do bake, I mostly make scones and biscuits (biscuits and cookies for Americans!), and sometimes banana bread.
Pears were in season and I bought a couple of Beurré Bosc pears with the SousVide Supreme Demi in mind. Sharone Hakman poached them in Zinfandel, dusted the halves with cinnamon and served them on a pillow of mascarpone at the SousVide Supreme event.
Peel, core and cube pears, and place into food grade plastic pouch. Pour in syrup and apply Archimedes’ principle to remove air from the pouch before zipping the seal. Cook in the water oven at eighty five degrees Celsius for twenty five minutes.
Perfumed by vanilla, the delicate flesh had an intense pear flavour that paired well with a scoop of ice cream.
I recommend using ripe fruit and adjusting the ratio of sugar in the poaching liquid, and pour yourself a glass of wine while preparing this non-baked dessert!
We only knew a handful of people when we moved to Seattle. Ms D-R, an Irish American, has been hospitable and introduced us to some of her friends. We joined them this month at Poppy for their restaurant club. The ‘host’ is rotated each month and is responsible for selecting the restaurant and booking a table.
At the Lake Union end of Broadway East in the gentrified neighbourhood of Capitol Hill, Poppy has a modern décor in a comfortable and spacious room. Birch toned with poppy accents and exposed brick walls; an open plan kitchen is lined with glass jars of herbs and spices.
I was early so I sat at the bar and sipped a glass of ‘Poppy hour’ Tempranillo and was entertained by the bar staff’s stories from the dining room. The menu was held upright with a wooden peg.
I was thankful the restaurant was moderately lit and the din was just a gentle hum.
There were about a dozen appetisers and the specialty was thali, an Indian meal. The definition of thali was printed on the front of the menu, ‘a round tray on which a variety of small dishes are served, all at once, to each guest’.
After we ordered I took a peek at the herb garden which is at the back of the restaurant. The wooden beds were full of thriving plants.
Our group shared the eggplant fries with sea salt and honey, and batata wada, potato fritters with cilantro lime sauce. The lightly battered batons were crispy on the outside and creamy on the inside.
Batata wada were spicy balls of starch and the citrus sauce was refreshing.
There were various combinations of seven and ten item thalis and vegetarian options. Our patient waitress explained we could substitute and add components. I was starving and chose the ten item thali.
Clockwise from top: beet yoghurt soup with avocado cream, Swiss chard gratin (hidden), nigella poppy naan, roasted cauliflower with apple and dill, seared scallops with lentils, pickled onions and black pepper lime Hollandaise, radicchio salad, pickled Asian pear, persimmon salad, and Berkshire pork ribs with pear, chestnut and vanilla.
The salads of radicchio and persimmon were crunchy and zingy.
Ladled into a mini cup, the beet yoghurt soup had a concentrated earthy flavour.
Bite size cubes of pickled Asian pear were a palate cleanser. Charred and caramelised, the roasted cauliflower with apple and dill were mildly sweet.
I have an aversion to pumpkin and squash. Roasted, puréed or in a pie, I generally won’t eat it. I tasted a spoonful of the mashed delicata squash and was surprised by the smooth, spiced purée. The Swiss chard gratin was a favourite comfort food; the leafy nutritious greens were baked with bread crumbs until browned.
Two plump scallops were grilled and rested on a bed of lentils in black pepper lime Hollandaise sauce and topped with threads of pickled onions. The bivalves were well cooked, its briny freshness highlighted by the acidic garnish.
The chunky Berkshire pork rib was tender and fatty, and pear, chestnut and vanilla was a classic pairing with a twist.
Mr S swapped the Berkshire pork rib for wagyu coulotte steak. Grilled to medium rare, the richness of the premium marbled beef was tempered by the garlic chive and caper salsa verde.
We were too full to be tempted by the dessert thali!
Posted Monday 17 October 2011on:
Lake Washington is a mental divider. Across the bridge is the Eastside, ‘over there’ is suburbia. Having lived in Sydney, driving for twenty minutes to get to a restaurant is considered fast! We don’t own a car here and we like the convenience of Zipcar. And we’re lucky to have generous friends who kindly drive us to and from places in exchange for our pleasant company!
Winner of the 2008 James Beard Foundation Best Chef Northwest Award, Chef Holly Smith opened for lunch just for us. In serene surroundings, the L shaped restaurant has windows with a view of leafy trees.
Next to the entrance are a long kitchen and a multipurpose bench.
Polished stemware is proudly displayed and muted tones are brightened by pastel mint accents.
We nibbled on fluffy bread with salted butter, and Parmesan and herb crisps.
Served in an asymmetrical oval bowl, the Alaskan king crab with green apple sorbetto and crab butter powder was artistically presented. The crustacean leg was succulent and the taste of the ocean contrasted with the tart sorbetto. It was a delightful pairing that whetted our appetite for Holly’s food.
The main course was rabbit braised in Arneis with chickpea gnocchi, porcini and house made pancetta. I don’t eat rabbit but my dining companions liked the tender meat and the texture of the gnocchi.
I had an alternative main of quail stuffed with house made ricotta and pancetta in reduction sauce with sweetbreads and chanterelles. A syrupy sauce simmered over many hours and reduced from litres to cups, it had a piquancy that complemented the other components of the dish.
The highlight of the meal was dessert. Resting in a puddle of Cardoon blossom honey, the panna votta was speckled with vanilla salt. It was a perfectly balanced dessert – creamy yet light, fragrant and sweet with bursts of saltiness. Matching wines were available and the Cascina del Santuario 2009 Moscato d’Asti from Piedmont intensified the flavours of the silky panna cotta.
October’s lunch concluded with brutti ma buoni. These ‘ugly but good’ hazelnut meringues crumbled and melted, and would be lovely with a cup of tea.
Sincere thanks to Darryl and Holly for an ethereal dining experience!