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when newlyweds return from their hungrymoon, they become Newlyfeds

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Hayley

About Hayley

Hayley is the brains of the operation. She enjoys photographing food, but mostly enjoys eating. Marrying Darryn was the best thing that she ever did.

What cheese is that?

July 29, 2015 by Hayley Leave a Comment

How to learn to eat, to drink, and to learn — all at the same time

As we arrived at The Australian Hotel, Claudia Bowman, International Cheese Expert and self proclaimed “curd nerd” called the attention of the group waiting outside the Wine Emporium and told us not to eat cheese. This could have been rather confusing, given that we had arrived at the ‘What Cheese is That?’ cheese appreciation class, had she not then explained that some people start eating the cheese before the class starts.

NF_CheeseCourse_1

The Wine Emporium at The Australian Hotel in The Rocks

Sipping on some bubbles we entered the small room, lined with wine racks, and claimed our space atop a plate of eight cheeses, a glass of red, a glass of white and a beer. After a brief and informative introduction to cheese involving sheep stomach and enzymes, and concluding with Claudia singing “the rest is history” we were introduced to the seven types of cheese (see below).

Bubbles!

Bubbles!

Beer option

Beer option 

Now, time to strap yourself in and feel the cheese…

Buffalo Mozzarella – Buffalo Milk, Shaw River VIC

A fresh cheese, originally made for evenly melting when cooked, could not have been more delicately flavoured. A soft milky cheese Claudia recommended not pairing it with any of the beverages and given how mild it was I could see how this was a wise decision. Passionate about the heritage and the designation origin of cheese, Claudia explained that a buffalo mozzarella not from the Campania region of Italy should be referred to and labelled as Fiore di Latte, a rule legally subscribed to by EU and nowhere else.

Starting at 12 O'Clock is the Buffalo Mozzarella, centre is the Pastilla Nash

Starting at 12 O’Clock is the Buffalo Mozzarella, centre is the Pastilla Nash

Meredith Ash Rolled – Goat Milk, Meredith VIC

Being an ash rolled goats cheese, Claudia identified this cheese as “7. Processed”, clarifying that the simple “process” of rolling the cheese in ash is was aligns it so.

Beginning our accompanying experiment with this cheese was such an impressive and insightful selection as it showed so clearly the difference that a wine or beer can make to the cheese you are tasting. When tried on a clean palate this cheese was citrusy, clean and creamy. After the shiraz though it completely lost the citric tang and was a sweet and crazy creamy morsel. The “before wine” citrus taste of this cheese was up there with my faves.

Meredith Ash Rolled Goat's Cheese

Meredith Ash Rolled Goat’s Cheese

Holy Goat Matured Skyla – Goat Milk, Sutton Grange VIC

This ones was the most expensive taste upon our plates. Given that it costs $200 per kilo it wasn’t the best on the plate, saying that it was still very delicious. A salty and bitter taste that paired perfectly with chocolate brownie. After tasting this cheese on its own you would not have thought this would taste so bloody good with chocolate, but it worked! Given the strong bitterness it also paired well with the Pastilla Nash (Fig and walnut log).

Chocolate Brownie to pair with the cheeses

Chocolate Brownie to pair with the cheeses 

McLaren Vale Camembert – Cow Milk, Adelaide Hills SA

The first of two Camemberts this first sampler is an Australian variety. The rind has a distinct chlorine scent but paired with the shiraz it was soft and creamy. Certainly this was one, if not THE best Australian Camembert I have had but the French one…

Rouzaire Camembert French – Cow Milk, Normandy FRA

The French Camembert was unbelievable. From memory this is the first French Camembert I have tasted and to date I would say the best full stop. As someone who loves cauliflower, the smell and nuttiness to the taste was quite exquisite, paired well with a sweet wine. Matured on straw matting, a factor that Claudia mentioned may be difficult with Australian health standards, might just be a winner and frankly I’ll risk it for this cheese.

Pyengana Cheddar – Cow Milk, Pyengana TAS

A cloth-bound cheddar matured for 36 months this cheese was crumbly with a bite. Not intended for cooking, which isn’t going to stop me, this cheese is put through a “cheddaring” process, hence the name. Applying pressure to the curd, cutting it and pressing it again is the reason this cheese crumbles. Despite being the most expensive to make this Tassie cheddar is a thrifty $120 per kilo. Paired with an equally bitey Shiraz or (*shivvers*) whisky.

Testun Al Barolo – Mixed Milk, Piedmont ITA

A processed cheese soaked in a barrel of wine pulp, this was quite an experience. The grape pulp had dried into crispy flakes amongst the semi-hard cheese. With a fruity, pineapple-esque taste it only made sense to pair with the shiraz.

NF_CheeseCourse_16

Testun Al Barolo and Epoisses

Epoisses – Cow Milk, Burgundy FRA

A washed rind cheese this soft, creamy and smelly French cheese was prefaced that it’s “bark is bigger than its bite”. This was certainly the case. Being gifted to us, along with 2 beers, to compensate for the booking error, the cheese stunk up my whole car. Paired with the sweet wine it was not the pungent mouthful as the smell would suggest, it turned out to be quite mild.

A wheel of Epoisses and a couple of beers to wash it down.

Overall

Rating: 9 out of 10

Pros

  • Learnt a buttload and exposed to remarkable new things
  • A great social experience (Would recommend for couples and groups)
  • Claudia’s personal insights, anecdotes and showmanship were marvellously entertaining and educational
  • Very personal and professional when approaching the confusion with our booking

Cons

  • Confusion with our initial booking (which was rectified and shouldn’t happen again with their new booking system)
  • Beverage details not listed on our tasting sheet
  • Left with an insatiable lust for cheese and a gross desire to eat the cheese other patrons had left on their plates
  • Small room which, had the class been totally booked out, would have been rather cosy (saying that it complemented the pungent smell of cheese)

Details

Phone: 0422 728 505
Website: http://mcintoshandbowman.com/
Booking: claudia@mcintoshandbowman.com

Filed Under: Food Adventure, Newlyfeds, Sydney Tagged With: australian hotel, Cheese, cheese course, Claudia Bowman, The Rocks, wine emporium

Haven Tailoring Coffee Joyously

July 16, 2015 by Hayley Leave a Comment

Let me take you to Haven – Gifted

Haven Tailoring Coffee Joyously is a rather remarkable and unique cafe experience. Across the road from Central Station it is definitely a recommended coffee stop. To truly experience Haven you have try ordering a tailored coffee. We were lucky enough to receive a free lunch experience through the Food Critics & Bloggers Austrlalia Community.

How to order a tailored coffee (source: http://havenspecialtycoffee.com.au/)

How to order a tailored coffee (source: http://havenspecialtycoffee.com.au/)

Having never ordered, experience or heard of tailored coffee we ask for assistance. This is probably the best way to narrow down what “recipe” aligns with your coffee desires. We ordered extra body, extra sweetness and less acidity, and it was incredible. It doesn’t, in any significant way, slow down the brewing time but it really adds to the experience. Next time I am adding extra body.

When it comes to food, you can’t go past the Pork Belly Kimcheese Burger. With five spice roasted pork belly, kimchi, bocconcini, apple, kale, radish, and sesame omelette.

The Soba Noodles with Miso, Earl Grey and Lavender broth was not as good as the burger, but was such a unique experience. Topped with baby bok choy, black sesame and soy seared mushrooms which, once soaked in the tea, released their soy braise to fill out the broth so only the floral aroma of the tea remained and the taste resembled that of a regular asian-style broth.

Tailored Espresso and raisins

Tailored Espresso and raisins

 

Tailored Cappuccino and raisins

Tailored Cappuccino and raisins

 

Tailored Cappuccino and raisins from Haven Tailoring Coffee Joyously

Tailored Cappuccino and raisins

 

Pork Belly Kimcheese Burger ($19)

Pork Belly Kimcheese Burger ($19)

 

Pork Belly Kimcheese Burger ($19) from Haven Tailoring Coffee Joyously

Pork Belly Kimcheese Burger ($19) fully assembled

 

Soba Noodles in  Miso, Earl Grey and Lavender Broth ($16)

Soba Noodles in Miso, Earl Grey and Lavender Broth ($16)

 

Tea Brewing

Tea Brewing

 

Baked Goods

Rustic baked goods

 

Barista busy tailoring some coffee

Barista busy tailoring some coffee

 

Haven information leaflets

Haven information leaflets

Overall

Rating: 8 out of 10

Pros:

  • Perfectly tailored coffee
  • Beautiful decor and relaxed feel with wonderful afternoon light.

Cons:

  • Not much parking in the area (but it is next to Central Station)
  • Soba noodles were a little too sour

Details

Address: 30-34 Chalmers St, Surry Hills NSW 2010
Phone: (02) 9281 9300
Website: havenspecialtycoffee.com.au

Filed Under: Gifted, Newlyfeds, Photo post, Restaurant Review

Righetto Osteria Romana, Haberfield

January 3, 2015 by Hayley Leave a Comment

A Haberfield Italian Experience

There was quite mixed opinions about this restaurant after my family and I dined here for my brother’s birthday. There was some fun, some rudeness but ultimately decent food.

The Meal
Having ordered two platters of Buffalo Mozzarella and Prosciutto we were disappointed to hear they were out of prosciutto and were consoled with platters of Caprese alongside our Suppli. Caprese salad is both mine and Darryn’s favourite salad so it was not hard to impress us. The tomatoes were seasonally ripe and refreshing and the mozzarella soft and milky. What more could you want?

A photo of Caprese Salad from Righetto in Haberfield

Caprese Salad

Being Italian cuisine, and with guests, we opted to ordering our own dishes (not something my family usually does, especially when dining out). I ordered a special, the Lamb Cutlets, which was a good size but really not much more than a plate of lamb. It is obvious they have a good meat supplier but being a little undercooked for my liking the quality was a little lost me. As a side I ordered the salad, which, along with Darryn’s main, took close to an hour to bring out. As it became obvious that our dishes had been forgotten Darryn got the attention of the wait staff to inform them. I wouldn’t say they were “rude”, a fact I am sure Darryn disagrees with, but they were definitely dismissive and unapologetic. Making excuses as opposed to immediately rectifying. When my salad did eventuate it was basic but fresh.

A photo of Lamb Cutlets from Righetto in Haberfield

Lamb Cutlets

My advice would be to stick to complex and traditional Italian dishes, full of tomatoes and basil as this seems to be their strong suit. Pinching a small amount of Darryn’s dish, Polpette, soon escalated as I began moving much of the herby, tasty plate of three large pork and beef meatballs onto my plate and mopping up the rich tomato sauce with my remaining bread. I would argue that this meal redeemed any frustration from the service. This was forgiveness was only reinforced by the next course. 

A photo of Polpette meatballs from Righetto in Haberfield

Polpette

Dessert was perfect. Taking advantage of the abundance of berries this season the dessert special was a berrylicious version of the traditional Tiramisu. Layered with Savoiardi biscuits, raspberries (similar to the Summer Berry Tiramisu) and a marscopne cream. The raspberries we summery, sweet but hung onto a delightful tang and served as a “sour” relief from the sweet cream, a relief from the sweet.

A photo of Berry Tiramisu from Righetto in Haberfield

Berry Tiramisu

The Atmosphere
We came to Righetto for my brother’s 17th birthday and for this celebratory purpose it was very fun. Staff members would come out of the kitchen throughout the evening singing, dancing and smashing pots and pans together to Italian tunes. This, in addition to the special treatment my brother received as the birthday boy made the night very memorable. It did however make conversation borderline impossible. I have, what Darryn describes as “dog hearing” and was seated in the middle of the table perhaps assisting my positive outlook of the evening. Darryn was very frustrated. He was essentially excluded from any table conversation for the evening.

A photo of restaurant decor from Righetto in Haberfield

Restaurant decor

 

A photo of restaurant decor from Righetto in Haberfield

More fun restaurant decor

 

A photo of dancing and singing at Righetto in Haberfield

Dancing and singing

 

A photo of masked musician from Righetto in Haberfield

Masked musician

This restaurant was quite a battle to consider. Really great aspects seemed to be closely followed by disappointing negatives.

Overall
Rating: 6 out of 10

Pros:
Made the birthday boy feel very special
Gave us a couple of rounds of free limoncello shots
Dessert!

Cons:
Music was too loud (especially for Darryn)
They forgot a couple of dishes and were not apologetic

Details
Address: 103 Ramsay Street, HABERFIELD NSW 2045
Phone: (02) 9799 5500
Website: http://www.righetto.com.au/
Booking: bookings@righetto.com.au or dimmi

Filed Under: Italian, Newlyfeds, Restaurant Review, Sydney

Il Goloso, Haberfield

December 20, 2014 by Hayley 1 Comment

Arguably the best pizza sauce in Sydney

Everyone knows when people help you move house you must repay them with pizza and, if age-appropriate, a case of beer. Well, when my family helped Darryn and I move into our current apartment in Ashfield, we were required to fulfil our pizza and beer promise. This is when we first called Il Goloso in Haberfield. Since then we have rarely strayed and, when we have, it was to our disappointment.

The Meal
It is only recently that we have started ordering the Insalata Caprese. It is Darryn’s and my favourite salad and what is not to like, it is one third buffalo mozzarella! The Caprese from Il Goloso is not the best we have had, for a couple of reasons. The first being that there is never EVER enough basil. We are lucky if there is three leaves in a serving. The tomatoes are generally not fully ripe. This last time we ordered we were sure they would be red and juicy, as this season has been a good one for tomatoes, alas they were not. However, credit must be given to the mild and soft buffalo mozzarella and the fruity olive oil used, which is delicate and not too sharp for the mozzarella. The bed of rocket is a nice touch too.

A photo of Insalata Caprese or Caprese Salad from Il Goloso Haberfield

Insalata Caprese

The Bruschetta Pizza is a recent addition to our regular order. While it can be quite salty and oily, the toppings of fresh tomato and basil cuts right through this. The base in this pizza is exquisite! A wood fire, crispy and bubbly base with small patches of burnt bits and a crunchy crust.

A photo of Bruschetta Pizza from Il Goloso in Haberfield

Bruschetta Pizza

The Gustosa pizza is a new one for us this time around. Each time we try to order something new. Similarly to the Bruschetta Pizza the base of the Gustosa is bubbly with the burnt tips, however not as crispy. The tomato sauce on Il Goloso rosse pizzas is divine. You can taste the ingredients; garlic, tomatoes, herbs. It is not a sauce of acidic tomato paste masked with a bit of sweetness. The toppings on the Gustosa, mushrooms, salami, bocconcini, basil and the topping that made it; onion! Lots and lots of soft caramelised onion.

A photo of Gustosa a pizza from Il Goloso in Haberfield

Gustosa

Diavola; this one is old faithful and my favourite on the Il Goloso menu. To be honest it is a glorified pepperoni pizza. Topped with bocconcini, salami and chilli oil this is the only remotely spicy dish on the menu, but my gosh is it good. The salami when hit by the heat of the wood fire start to crisp on top of the pizza and release their own oils to combine with the chilli oil. I find that this one above all others lets you really enjoy the pleasure that is Goloso’s sauce. Perhaps with limited toppings (in terms of variety not serving size) the tomato sauce is encouraged and not overwhelmed.

A photo of Diavola a pizza from Il Goloso in Haberfield

Diavola

Overall
Rating: 8.5 out of 10

Pros:
Best pizza sauce
Really quick delivery
Generous with servings and toppings (especially the buffalo mozzarella)

Cons:
Too close and easy for health reason
Not enough basil in the caprese

Details
Address: 60 Dalhousie Street, HABERFIELD, NSW 2045
Phone: (02) 9716 4344
Website: http://www.goloso.com.au/
Booking: info@goloso.com.au or dimmi

Filed Under: Italian, Newlyfeds, Restaurant Review, Sydney

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