Jasmyne Tea

A Fond Farewell to Cotton Duck, Surry Hills

Alas, all good things must come to an end.

When I heard that Cotton Duck was closing its doors on the 31st of March, I quickly made a reservation. I brought Stephen and our work friend Nha, and we all decided beforehand to go for the 6-course degustation ($80). I chose to order matching wines as well ($110), the plan being that Stephen and I would share because he was driving; therefore I felt justified ordering a cocktail to begin.

I felt less justified at the end of the night when I bumped my head getting into the car with Stephen: I was raging drunk. Oh well. It was a send off, after all! (Because I became intoxicated I can't read the notes I made afterwards, and the menu has been taken off the website, so unfortunately I have no idea what the wines were).

As we walked into the restaurant, we came face-to-face with the greenery and designer ceiling sculpture that the place is so famous for. We were seated in a quiet section of the restaurant and plied with menus and drinks.

Cucumber Drink

Stephen started with a refreshing, non-alcoholic drink that consisted of aloe vera and shreds of cucumber.

Lychee Cocktail

Nha chose a more tropical lychee cocktail, which she said was quite strong on the alcohol.

Blackcurrent Cocktail

My cocktail was sweet and fruity, with a slight alcoholic bite. A twist of lime balanced the sweetness perfectly.

Chickpea Puree with Flatbread

We started with an appetiser of flatbread, which was fluffy and light with little pockets of crispiness, and a chickpea puree that was thick in texture, but went beautifully with the bread.  The wine was quite dry and tart, and was the only glass I didn't finish.

Roasted Prawns, Poached Leek, Garum and Caviar Lentils

Our first course was a two-parter. The first plate that came out as a linear masterpiece: small, plump roasted prawns were scattered across a baton of poached leek, along with perfectly cooked caviar lentils. All this was accentuated with garum, a type of fermented fish sauce common in ancient Greece and Rome.

Pork, Cucumber, Beetroot

The pork was diced into incredibly small pieces, and then prepared in a way that sort of made it taste preserved. The cucumber was arranged into a neat stack, and a couple of slices of pickled beetroot graced the plate as well. The wine I was given here was slightly less dry, but could not be called sweet by any means.

Soft Corn & Polenta Pudding

This polenta pudding was wrapped in a net of soft, gooey tilsit cheese and served over a little pile of grilled corn. It was definitely interesting to cut into the cheese and receive a dolop of wobbly pudding!

Duck Ravioli

We weren't really impressed with this dish. While the duck was tender and the parcels full to capacity with it, the broth was flavourless and the ravioli wrappers a little tough.

Ratatouille

This was the Cotton Duck version of ratatouille, a chilled, roasted vegetable soup with cherry tomato halves and a good slice of Persian feta. I liked the slick of balsamic vinegar, but overall i found this dish a little lackluster. I distinctly remember enjoying the rosé it came with though - it was light, sweet and refreshing.

Cape Grim Sporalli Dorsai

This was a spectacular cut of meat. Our waitress told us Sporalli Dorsai is a cut of meat above the sirloin, and it was cooked to medium rare perfection. Served with garlic chips, red onion and a jus, it was an ode to the perfectly cooked cut of beef, and the red it was served with was an excellent match.

The steak was served as a share platter with roasted new potatoes and crispy beans and peas.

Sheeps Milk Yoghurt, Wild Fennel Sherbert & Organic Blueberry Meringue

The pre-dessert was extremely interesting, a play on textures and flavours that was a lot of fun to eat. The fennel sherbert fizzed a little on the tongue, while the whipped sheep's milk yoghurt was slightly tangy and melted in the mouth. Little drops of blueberry meringue completed the airiness of this dish. I was given a honey-mead for this course, which was really sweet without being cloying, and was perfectly tailored to suit.

Sugar Plum Tart

Our final course was a sugar plum tart to share between the three of us. The plums were whole, de-seeded and wondrously warm and juicy with cooking. The crust left a little to be desired, being a little over-cooked, but that was made all better by the drizzle of fresh cream over the top.

Our evening at  Cotton Duck was full of good times and gastronomical adventure, and it's sad to see this one go. Despite the quality of this restaurant and many other like it, the competition is just too fierce in Surry Hills and it's very hard to continue to provide this level of service and quality at prices people like us will pay. However, there is still Danks Street Depo to look forward to, and I very much look forward to trying their Rueben sandwich with wagyu.

Cotton Duck (Closed)

Formerly at 50 Holt St,
Surry Hills, NSW
2010

 

Colonial Gastronomy Dinner at est., Sydney CBD

I wrestled with myself for days over whether or not to post this. It wasn't that I didn't have an extraordinary experience (I did), or that I thought it wouldn't be interesting (it is); the fact is, I'm disappointed with the photos and have considered scrapping them and not writing about the night at all.

You see, like the muddle-headed fool I am, I packed my camera (and even brought some extra batteries!) but completely forgot about my memory card, which was sitting snug at home inside my laptop. For some odd reason my camera has zero internal memory, so I was left with my trusty iPhone, which can take some pretty decent pictures depending on the lighting.

Except the whole frikking place was candle-lit.

With the universe conspiring against me, I decided to try to take some photos anyway and see what happened. I'm not known for amazing photography, but even I am a little embarrassed about these pictures. I've decided to soldier on though, because it truly was a singular experience and I wanted to share it with you all.

Last week Stephen and I were checking out the Merivale website's "March into Merivale" section to find an event we wanted to attend. Although we very nearly picked Epic Mealtime, we eventually chose the Colonial Gastronomy Dinner that was being held at est., because I'm a sucker for food and recipes from the past.

For $125pp we were treated to a 6 course dinner that had been designed by Peter Doyle and Alex Woolley, to rediscover "recipes from a bygone era". We entered the restaurant on the first floor to be greeted with a drummer dressed in the Colonial-military style, who welcomed us in with a drum-roll. We were offered the option of matching wines which I graciously accepted, of course, for another $55pp, and then we started our meal.

Damper

Damper is something that I'm pretty familiar with, as my dad and I used to make it almost every weekend when I was a teen. This little damper roll was indeed excellent, with just the right amount of salt and butter, and managing to have a good, dense texture without being too gluggy. Our tasting notes described damper as "the compromise between European bread-based culture and the new frontier".

Sydney Cove Shellfish

A small sample of the shellfish native to Sydney were plated before us. The stewed clams were saucy and firm without being overcooked - they had a nice bite to them. They were overshadowed in my mind by the oysters, because this was my first time trying them! I figured I had paid enough that I wasn't going to leave anything untouched that evening, so down the hatch my first oyster went. It was interesting: the flavour was briny, the texture fleshy and slick, and I felt like I'd taken a big gulp of the ocean.

James Squire 'Chancer' Golden Ale, NSW

The 'Chancer" Golden Ale complimented the seafood perfectly - it had a gentle fizz that enlivened the palate, and a light, crisp flavour that didn't overpower the dish.

Wallaby Tail Consomme, Native Pepper Berry

This dish was an ode to kangaroo or wallaby tail soup of old, which replaced oxtail soup when Colonists made do with Australian ingredients. The consomme was crystal clear and meaty in flavour, the pepper berry spicing up the broth. Tender pieces of rare wallaby tail dotted the bowl, and vibrant peas added colour and freshness.

NV Sanchez Romate Palo Cortado 'Regente' Sherry, Jerez - Spain

This was my first time trying sherry, but I found it really accentuated the pepper berry with it's mellow sweetness. It was quite strong though, and I only had a couple of sips before I started feeling it.

Jacqui Newling, a Colonial Gastronomer, gave a short speech at this point about Colonial food and what it was all about: namely, a compromise between European tastes and sensibilities, and Australian resources.

Collared Sydney Harbour Whiting, Stewed Cabbage, Savory

Collaring was a popular way of cooking and preserving meat in the 18th and 19th centuries. Spices of the time, including bay leaves, allspice, mace, cloves and cayenne, were carefully balanced to compliment the delicate, tender whiting.

2006 Tyrrell's 'HVD' Semillon, Hunter Valley, NSW

The HVD Semillon was floral and lightly fruity. It was very smooth and easy to drink, accentuating the flavours of the fish perfectly.

Roast Quail, Melted Butter Sauce, Warrigal Greens

The roast quail was one dish I had a problem with - it was so fussy to eat, and the knives they gave us were SO CRAP. They wouldn't cut butter! Luckily, in this case the butter was melted into a sauce, but it didn't really give a lot of flavour. The little quail I was able to try was perfectly cooked, pink in the breast, and tender.

2009 Ravensworth Marsanne, Murrambateman, NSW

This wine had a floral and lemony flavour, and a bright aroma. I enjoyed it much more than the accompanying quail.

Rack of Lamb and Lamb Sweetbreads

Evenly seared and perfectly frenched lamb graced the plates of the next course, next to a sweet lilly pilly jelly that brought out its flavours. The sweetbreads were breaded and fried until crunchy and crispy, and the stewed cucumbers and turnips were much more appealing than they sound.

2008 Rockford 'Rod & Spur' Shiraz/Cabernet Sauvignon, Barossa Valley, SA

Finally, we got to the good stuff. I much prefer red over white, and this particular drop was a fine specimen, full of cherry and currant flavours. It was quite sweet, but with an alcoholic bite that would probably be improved with age.

Very Good Old Fashioned Boiled Custard

We were told by our server that back in Colonial times, dessert would be served at the same time as the savoury dishes. Outrageous! This dessert was like a creme caramel in texture, luscious and creamy and a little bit wobbly. The light, delicate sauce was flavoured with almond and rum, lifting the humble boiled custard.

Lemon Z Liqueur

Although my tolerance for lemon has been built up a bit since I started this blog, this lemoncello punched me in the mouth - I could not drink it at all. Stephen tried some and thought it was really good, and went well with the dessert course.

Savoury Entremets

Our penultimate course consisted of various savoury delicacies much loved in Colonial times: Crumbed and fried portions of Jerusalem artichokes, salty anchovy toasts, pickled onion, and a fresh watercress and radish salad.

Cheese

Finally we came to the cheese course. Imported English cheeses could be found in Colonial Australia if you had the money, and this is what we were served. Quickes Cheddar, aged for a year in muslin, had a rich, well-rounded flavour and a crumbly finish. The Stilton went practically untouched - we just don't appreciate blue cheese yet. The rum biscuits were very dry and crumbly, but the flavour was addictive, with a slight spice to it.

12yr old Stanton and Killeen Classic Topaque, Rutherglen, Vic

This wine was a particularly attractive specimen, honey and malt on the nose and a luscious texture on the tongue. It was a bit dry, but well suited to the cheese.

This was an amazing experience, and I only wish I had better photos with which to do the night justice. I'll definitely be paying est. another visit, I was definitely impressed. Take a moment to visit the March into Merivale site, there are event going until 4th of April.

est.

Level 1, Establishment
252 George St
Sydney, NSW
2000

Phone: 02 9240 3000

http://merivale.com.au/est/

Beeramisu for Australia Day

  

Beer: the quintessential Australian beverage. For the longest time it was seen as a "man's" drink - ads about men cracking open a cold one after a hard day's work were plentiful, and if a woman drank beer, especially from the bottle, she was seen by some as unladylike.

In these more enlightened times it's not so much of a big deal for a lady to enjoy a schooner. I myself have little interest in beer unless it's German, but I remember being amazed by the use of stout in a tiramisu on Masterchef Australia Season 1. Stephen made it for Australia Day this year, and we were blown away by the results. Crunchy amaretti biscuits were soaked in stout and coffee, then smothered in layers of  mascarpone and left to set for a couple of days. It was so hard to wait the two days (I was so curious!), but it was definitely worth it:

Please, please, PLEASE use a chocolate or coffee stout; It really does make a difference. It's not as bitter as a normal stout, and it has a beautiful little hint of sweetness to it, especially when mixed with the coffee. The almond flavour of the amaretti biscuits also lends itself to the mixture, and the creamy mascarpone gives a smooth texture that contrasts with the slight crunch of the biscuits.

Beeramisu
*Adapted from Masterchef Australia Volume 1

INGREDIENTS

6 eggs, separated
1⁄4 cup caster sugar
400 g mascarpone
1 cup stout, preferably chocolate stout
1⁄2 cup brewed coffee
24 - 36 Italian-style amaretti biscuits
Grated milk chocolate to serve


1. Beat the eggs yolks with the caster sugar until they are pale and thick. Mix in the mascarpone.

2. Using clean beaters, beat the eggwhites until soft peaks form. Carefully fold into the mascarpone and egg mixture.

3. Mix the stout and coffee together and dip the biscuits into the liquid quickly. Layer a few biscuits into serving glasses, followed by a thick layer of mascarpone mixture. Continue layering until you have used all the ingredients, then leave to set for at least a day. When ready to serve, top with grated chocolate.

An Ode to Shepherd's Pie

Everyone knows the evocative power of memory certain flavours and scents have over people - many people remember the smell of their first perfume, or the taste of their first forbidden alcoholic beverage. Every now and then I'll catch a whiff of something and then become astounded by the strength of the image or memory that scent brings to mind.

I cooked from a recipe for the first time in my life when I was in year 7. My teacher was elderly, crotchety, unforgiving, and had lost her passion for her subject (and was constantly calling me "Janice"), but when she got my class into the school kitchens and handed us our recipes, I was excited as anything. My potatoes still had bits of peel on them, I was almost too scared to use the knives, and I overcooked the mince, but at the end of the period I presented my shepherd's pie, pleased as punch.

I got a 4 out of 10.

However, I did try my best to perfect this dish at home, and I still use that recipe as the basis for my shepherd's pie today. One bite of this pie, with succulent mince and cubes of carrot and onion hidden away like little jewels, and with it's creamy mash top and melted cheese, takes me back to simpler days when the most pressing thing on my mind was how to make a shepherd's pie.

Shepherd's Pie

INGREDIENTS

1 tbs olive oil
1 brown onion, halved, finely chopped
1 carrot, peeled, finely chopped
400g beef mince
1 1/2 tbs plain flour
300ml beef stock
1 tbs tomato paste
Salt & freshly ground black pepper
4 potatoes, peeled, chopped (I used desiree_
40g butter
125ml milk
Grated cheese (I used colby)

1. Heat oil in a large saucepan over medium-high heat. Add onion and carrot and cook, stirring, for 5 minutes or until soft. Add mince and brown for 5 minutes, stirring frequently. Add flour and stir until combined. Add stock and tomato paste. Bring to the boil, then reduce heat to low and cook, stirring occasionally until sauce thickens, about 20 - 30 mins. Season.

2. Boil potato in salted boiling water until tender. Drain, then return to the pan with the butter. Mash, then add milk. Combine, then season with salt and pepper.

3. Preheat oven to 180°C. Spoon mince mixture into an 8-cup capacity baking dish. Top with mashed potato and cheese. Bake in preheated oven for 10 - 15 minutes until cheese is melted. Serve immediately

Sausage Rolls

Stephen here.

Summer is a coming, or at least for us in the southern hemisphere. And hand-in-hand with our seasonal change comes a backflip in the food coming out of our kitchens, from heavy comfort foods, like soups, daube and casserole, roasts, and pies, we turn to quick and light meals, such as steak sandwishes, fish and fig tartlets.

But what better way to start the warmer days than an Aussie favourite like a sausage roll as the sun goes down on our ever lengthening days?

"Best sausage roll ever" - Jasmyne

Sausage Rolls - Serves 4 

Ingredients

- 2 tbs olive oil

- Small carrot, peeled and finely diced

- Small brown onion, finely chopped

- 2 garlic cloves, crushed

- 1 tsp dried thyme

- 500g veal and pork mince

- 1/2 tbs dried oregano

- 1 cup breadcrumbs

- 2 sheets of pre-rolled puffy pastry, thawed and cut in half to obtain long rectangles

- 1 egg, lightly beaten

- Sesame and poppy seeds, to garnish

Method

1 - Preheat the oven to 200⁰C.

2 - Heat the oil in a saucepan over medium heat, then saute the carrot, onion, garlic and thyme for about 5 minutes, or until softened. Transfer this mixture to a large bowl to cool.

3 - Add the mince, oregano, breadcrumbs and some freshly ground black pepper and sea salt to the cooled vegetables, and mix well with your hands.

4 - Divide the meat mixture into 4 even portions and roll each out into a log shape the longer length of your pastry (which should be around 25cm). Please the meat onto the pastry along the longer edge and roll the pastry around the meat. Seal the pastry where it meets with some of the egg wash and repeat for each portion of meat.

5 - Place the sausage rolls onto a baking tray lined with non-stick baking paper and top each with some of the egg wash, then generously sprinkle either poppy or sesame seeds over the top of each.

6 - Bake in the oven for 25-30 minutes, or until golden brown and the base has cooked through.

7 - Cut the sausage rolls into quarters and serve hot with your choice of sauce, and perhaps some hand cut wedges and salad.

Although the sausage roll originates from the UK, I think this can be an all round favourite world-wide. This recipe is quick, easy and not expensive to make, but the result is just excellent. The meat within is still succulent and the herbs shine through well and at least you know exactly whats going into your sausage roll (unlike those you buy from the shops). Enjoy.

Eating House, Berrima

I love going on road trips with Stephen. I sit in the passenger seat watching kilometre after kilometre of highway roll by, listen to "Be Yourself" by Audioslave (an excellent driving song) at full blast, and talking to Stephen about random things that pop into my head.

We went to Berrima for my birthday, because last time I'd been there I saw this awesome pair of gloves (so of course I made Stephen drive an hour and a half to get them). After exploring the shops for a bit, we decided to look for somewhere to have lunch.

Eating House caught my eye - there was no sign, but I could see people inside, and waitresses bustling about. We tentatively opened the door, feeling a bit self-conscious (in case we were actually walking into someone's house), but we were instantly set at ease by the bustling, efficient waitress/cook who gave us lunch menus and gave us a seat away from the mother's club that had set up HQ on one side of the room. While looking over the menu, we eyed the cottage chic decor with admiration:

Regular Flat White - $3.50

We started with coffee to warm up a bit (it was FREEZING in Berrima). The blend was robust and bracing, and just what we needed to thaw out a bit.

Farmer's Pie - $19.20

Stephen ordered the Farmer's Pie, which is basically a chicken pot pie served with hand cut chips and seasonal vegetables. It was simple, but elegantly served. The chicken was served baked in a large ramekin, cooked in a creamy sauce that was studded with herbs. The chips were crunchy and wide, betraying their rustic origins, and the vegetables, steamed broccolini and mashed sweet potato, were perfect accompaniments.

Lamb Burger - $22.70

I went for the lamb burger. The meat patty was cooked through, yet still lovely and juicy, with a slight bite of pepper at the end of a mouthful. Below the patty was salad, and above was eggplant, sweet potato, and herb pesto. The bun wasn't anything special, but luckily it wasn't too big, because that really would have been too much with everything else going on.

We went to the counter to pay, and saw they had some fresh danishes and croissants for sale, but we really couldn't fit anything else in after all that food.

Eating House really is a hidden gem, but I just hope they get a sign or something, it really is a bit hard to find. Once you do though, it's totally worth it - good quality comfort food, synonymous with Berrima, at an affordable price.

What's your favourite driving song?

 

Eating House

28 Old Hume Highway
Berrima, NSW
2577

Phone: 02 4877 1125

The Not-So-Humble Steak Sandwich

I've had quite a few steak sandwiches in my day, and I've had some real shockers. Steak full of gristle and fat, bread that gets soaked with beetroot and tomato juice, and limp, lifeless salad - this is the stuff of steak sandwich nightmares.

This one is different; I would go so far as to say that this steak sandwich is elegant in the world of steak sandwiches. I first tried something like it at a little cafe in Albury, and have been working to emulate it since. The toasted sourdough remains firm and crunchy against the garlic mayo and the juices from the beetroot and steak, and everything just goes together so well. It's a really quick and easy dinner option that I've found pretty useful when we have zero time, and I hope you do too. I really encourage you to make the mayo - you won't regret it.

Steak Sandwich

    1. For the garlic mayo, whisk together 1 clove of minced garlic, the juice of half a lemon, 1 tablespoon of balsamic vinegar and 2 egg yolks. Add a couple of grinds of salt and pepper, and then add 1 cup of vegetable oil drop by drop, whisking constantly so that it emulsifies. Refrigerate until needed.

    2. Fry 4 minute steaks over a high heat until cooked as desired, around one minute on each side.

    3. Assemble your sandwich with some toasted sourdough spread with the mayo, assorted salads (we used lettuce, tomato, and beetroot), then your steak. Top with some fried or caramelised onion if desired, then finish off with another piece of sourdough, of course.

Old Faithful - Pumpkin Soup

There is nothing quite so overdone as pumpkin soup. No matter what new spices you add, new ways of cooking it or even different varieties of pumpkin, it's still pumpkin soup and it will always be pumpkin soup.

But you know what? Sometimes a bowl full of the familiar is just what I need when I'm feeling poorly or just want something quick and cheap for dinner. Here is my humble offering; it's creamy, smooth and peppery, and I offer it in case you don't have your own version:

Pumpkin Soup

INGREDIENTS

Approximately a kilo of pumpkin, peeled and cut into 4 cm cubes
500 mL chicken stock
1 cup thickened cream
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
salt and pepper to taste

    1. Boil the pumpkin in water for 5 - 10 minutes or until soft. Remove from the heat, drain and set to cool until able to touch.

    2. In a large saucepan, bring the stock to a simmer over medium heat. Puree the pumpkin and add to the stock, stirring occasionally. Slowly bring the mixture to boil (over about 5 minutes). Allow to boil for a couple of minutes.

    3. Stir in the cream, then take off the heat and and the nutmeg and cinnamon. Add salt and pepper to taste before serving (I added a LOT of pepper for a bit of a zing that contrasts with the creaminess). Serves 4.

If you want this soup to be extra smooth, give it another blitz with a stick blender, and if you want to serve it in the pumpkin shell, just hollow it out, leaving at least 1 inch of flesh and being careful not to puncture it!

Outback Jacks, Warwick Farm

*Please note: All missing apostrophe's in the name's of the dishes and the restaurant are intentional, and as per the website and menu. Grrrrrr.

Happy 19th Birthday to my brother Jacob!

Ever since Lonestar at Warwick Farm closed down (a tragedy, I'm sure), I've been wondering what would replace it, and hoping fervently for something much better. My brother's birthday last week gave us a good opportunity to check it out - what more does a man want on his birthday than copious amounts of red meat?

We made a booking for a Saturday night at 7pm, and the place was full of families. There was a massive model crocodile hanging from the ceiling, and an open-plan kitchen on the way to our seats. There was a kids play room that we were seated near for the convenience of my sister, who immediately ran away to play the Playstation.

Garlic Bread - $6.95

Our waitress told us that she would take care of our drinks and entrees, but that when we were ready for our mains we had to go over to the kitchen and order them - something that struck us as odd. We went ahead and ordered our entrees,

Drovers Cob Loaf For Two - $7.95

The garlic bread was golden, crispy, and saturated with butter. The Drovers Cob Loaf was a lovely bit of bread, but it was just that: a small loaf of bread. I'm not quite sure why it was $7.95, when it wasn't even particularly large.

Boss' Finger Food Taster - $23.95

We tried this platter pretty much because there was crocodile and kangaroo on it, and we never let an opportunity like this pass us by. The presentation was a bit messy, but we thought we'd let the food speak for itself. The kangaroo meatballs were very soft and tender, but were so full of chilli that I wasn't able to eat it. The beef sausage was quite good, and the bush pepper coated squid was delicately firey. The crocodile came in very small portions, and was gobbled up before everyone had a chance to try it.

Jacks Cheese and Chips - $9.95

This entree seemed to be a tribute to the Lonestar that was there before, because it was almost exactly the same as the Amarillo fries that they used to serve, an amalgamation of seasoned steak fries, cheese and bacon.

Wagyu Burger - $24.95

Stephen chose the Wagyu Burger, a slab of ground wagyu beef on a garlic infused roll with cheese, salad and bush chutney. The plate that came out was enormous, and took up two place settings. Stephen really struggled to finish the entire burger (but he did!), let alone the chips and onion rings. The salad was scanty on the burger, and the thickness of the bread and meat made it hard to get his mouth around it. The meat itself didn't seem like wagyu, or, if it was wagyu, it wasn't a very high marble score. It was juicy, yes, but not very tender, and I thought it was more like a good quality regular beef, which indicates a lack of skill in handling this calibre of meat.

Big Jacks Rack - $37.95

My brother and dad ordered this dubiously-named dish just for the sake of saying "I want Big Jack's Rack" at the counter. The dish featured a full bone rack of pork ribs, which were slow cooked for 8 hours and basted in your choice of sauce. Jacob chose BBQ, and it was a delicious combination of sweet sauce and melt-in-the-mouth pork rib. My dad, however, first got the wrong sauce (it was chilli, and he can't eat it) and then the wrong salad, and when he asked for the meal to be replaced with the correct specifications, the waitress replied "Mr. Picky, aren't you?". How about "Mr. Paying-For-This-Meal"? Gosh.

Ocean Trio - $28.95

My step-mum ordered the ocean trio, which consisted of the calamari and crocodile that featured on the Boss' Finger Food Taster but with prawns. It was served with rice, salad, and aoli, and Ini was very pleased with it. Of particular note were the prawns, which seemed to have been pan-fried and were juicy and plump.

Game Burger of the Day (Camel) - $18.95

This was my dish. I asked what the game of the day was, and I was told either crocodile or camel. Because I had already sampled the crocodile, I wanted to try the camel, and it was brought out exactly as you see it - slopped onto the plate. After assembling my burger so that I could at least eat it, I discovered that if this is what camel is like everywhere, then I don't like it. It was tough and chewy, and the meat patty had the consistency of those hamburger patties you can buy frozen at the supermarket with the little pieces of wax-paper on the sides.

This steak house was a bit of a hit-and-miss, with some of the food and a lot of the service really sub-par. I'd really like to think that it's just the fact that the place is so new that's letting it down, and I hope to see some improvement, because a steak house that serves native Australian meat is scarce around these parts, so I think it has the opportunity to be great.

Outback Jacks

Shop 32, 1 Sappho Road
Warwick Farm, NSW
2170

Phone: 02 9601 7788

http://www.outbackjacks.com.au

The Middleton ANZAC Biscuit Recipe

One of the first things I baked as a youngster was this ANZAC biscuit recipe. It was ANZAC Day, 2004, and I'd just found my Dad's old recipe folder. Inside are recipes that have been collected for years, some of them cut out from newspapers, some of them developed and passed down from members of the family - this was one of them. I followed the recipe, and when those beautiful biscuits came out of the piping hot oven, I felt a quiet sense of achievement that really sparked my love of cooking.

ANZAC Day is a day where we take a moment to remember the sacrifices the Australian and New Zealand Army Corps made when they fought at Gallipoli during World War I, and also all other military personnel who died in service of our country. It's a day where my family remembers our ancestors, like Private Richard Middleton who died during the Great War in 1917, by taking a moment of silence. We also make these ANZAC biscuits, and I sometimes feel a little bit more connected to the past, knowing that I'm partaking of a biscuit that soldiers did so many years ago.

ANZAC Biscuits

INGREDIENTS

125g unsalted butter
2 tablespoons golden syrup
2 tablespoons boiling water
1 tablespoon bicarbonate soda
1 cup sugar
1 cup plain flour
1 cup rolled oats
1/2 dessicated coconut

    1. Preheat fanforced oven to 140 degrees Celcius and grease a couple of baking trays. Melt butter in a small saucepan, then add the golden syrup, water and bicarbonate soda.

    2. Combine the dry ingredients in a large bowl, then add the butter mixture and mix well.

    3. Spoon the mixture in tablespoon amounts onto the prepared tray, leaving space for the biscuits to spread and flattening them slightly with the back of a spoon. Bake for 20 minutes, or until golden brown.

    4. Leave biscuits to cool for at least 10 minutes to harden on the tray.

Stephen stole a bit!