Jasmyne Tea

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

18 Hour Slow-Cooked Steak

Stephen here.

When I go to a restaurant I always scour the menu for one of two things: their steak and their seafood.  It appears that the primitive urge for flesh still exist within many of us and definitely still resides within me.  I can rarely look past a nice steak on a menu.  As for the latter, since Jas isn’t the biggest fan of seafood my best opportunity is to have some is when we go out.

Many, many times I have looked at menus and seen the terms ‘slow cooked’ and ’18 hour cooked’ steak, and I have always wondered how the hell they managed it without burning and completely killing the steak.  So after much research and three attempts I have finally achieved a usable and quite successful recipe.  We cooked this quite a while back; Jas and I had one of my closest friends Laura and her fiancé Dean over for dinner, so I decided to give the slow cooked steak a third time and hit the nail on the head.

On the night, we served the steak with a garlic sauce, my crispy roasted kipfler potatoes (that we originally posted with the Kangaroo with Raspberry Glaze) and a garden salad with feta and a balsamic vinegar reduction, followed by the Rose-water Cheesecake.

Firstly, I had started with a 1.5kg scotch fillet that was brought to room temperature.  You could use any cut, preferably a well marbled fillet.  The key is that you don’t want to cut the meat into steaks at this point.  The meat was sealed on a frying pan over high heat.  Then allow the meat to cool down a little so it can be handled. Meanwhile, prepare the oven.  Most ovens don’t have a setting as low as 50 degrees Celsius, so an oven thermometer is required.

Once the meat is cool enough to touch, wrap the fillet in rashers of bacon and keep together with cooking twine.  Stick a meat thermometer into the centre of the meat and place onto a roasting tin with a rack.  About 24 hours before dinner, the meat was put into the oven.  It requires about 4 hours for the meat to reach 50 degrees itself and then has 18 hour of cooking. What is happening to the meat is pretty simple: there are enzymes within the meat that are activated with heat that break down the connective tissue in the meat.

So after the cooking period the bacon will be as crisp as it gets, but this isn’t for eating.  Rather, the bacon protects the meat from drying out.  However, you could always go without the bacon - it results in a woody sort of jacket on the meat, which occurred at my second attempt at this recipe, but wasn’t what Jas and I were after. 

Once it is out of the oven, leave the meat to rest and cool down for about an hour.  Then remove the bacon, cut the fillet into the desired portions and season with fresh ground black pepper and sea salt.

Heat a frying pan over medium-high heat with some olive oil.  If you use a grill then rub the oil into the meat prior to seasoning.  Cook the meat according to preference and the thickness of the steaks cut.  Then place the steaks on a plate and cover with foil to rest for 10-15 minutes. And serve.

The meat has the melt in your mouth texture, just like a steak you receive at a restaurant cooked with a similar method. Perfectly seasoned it went so well with the roast potatoes and fresh salad.

Alas, it was the best photo we had.

The Cut Bar & Grill, The Rocks

One afternoon in December last year Stephen and I wanted to check out Surry Hills. So off we wandered in our little car, ready for adventure.

One and a half hours later, we had finally made it, but were still looking for parking. Eventually, Stephen got so fed up that he started driving home. In an attempt to salvage the night, I suggested we go to Saké at The Rocks. When we arrived after spending an hour on George St, they didn't have any tables (must have gotten WAY more popular since I last went, it was 6:30pm on a Monday!). Discouraged and tired, we were walking back to our car when we saw this beacon of hope:

We walked in, and lo! It wasn't busy!. The waiters were incredibly attentive from the get-go, seating us immediately, plying us with drinks and menus and reeling off their specials. When we were left to decide what to eat, I had a good look around me at the decor. The lighting was very dim, but the furniture was all very masculine, and mismatching iron light fixtures lent an air of approachability.

Trying new things was a definite factor in our selections of entrees: I'd never had quail, and Stephen had never had sweetbread. They were on our table within 10 minutes of ordering.

Seared White Scallops, Veal Sweetbreads and Artichoke with Caramelised Butter - $20.00

Grilled Quail Breast, Bone Marrow Dumpling and Sage Butter - $22.00

The scallop was the best scallop that Stephen had ever had, perfectly cooked, sweet and tender. The sweetbread, which Stephen accidentally called "Happy Cake" (lol!), had a great fall-apart texture in the mouth that I found really appealing. Stephen had never had fresh artichoke, and absolutely abhorred the preserved kind, but he found it pleasant in this dish.

The grilled quail breast was perfect - tender, juicy, slightly pink in the centre, and the delicate taste was accentuated with the light taste of the sage butter. The bone marrow dumpling was deliciously rich, and a great contrast.

"Sher F1" Wagyu Fillet 220g $48.00

The Sher F1 Wagyu beef was grain fed for 400 days and had a marbling score of 7. Stephen chose the fillet cut, medium rare, and the minute that first piece hit my tongue I was in love. The meat melted on the tongue, was beautifully moist, and had a clean, beefy taste that was also slightly nutty - you could just tell by the taste and texture that this was quality beef. The dish came with a broth that didn't photograph well, but added a little more moisture that was needed for the outside of the steak, which was a tad dry because it was finished in a 650 degree Celsius broiler (grill).

It didn't come with any sides, so we ordered a couple:

Mixed Leaves & Iceberg with Hazelnut Vinaigrette - $10.00

Nicola Potato, Crisp Pork Belly, Baby Carrots and Sage - $9.00

Both of these sides were great. The mixed leaf salad was fresh and crispy, and the nutty vinaigrette added a new dimension. The baby carrot was sweet and earthy, the potato soft yet crisp on the outside, and the pieces of pork belly perfectly crunchy and adding some saltiness to the dish.

Roast Lamb Rump with Spinach Puree & Rosemary Salt - $38.00

The roast lamb rump was perfectly cooked, thick and rich, and went perfectly with the spinach puree. The rosemary salt accentuated the lamb well, making this a stand out dish.

We waited about half an hour before we could fit in dessert, and even then we could only share one between us, so we made sure it was a good one:

Chocolate Delice

Alas, we've forgotten what the dessert actually was (FAIL!), but we remember being blown away by it!

The decor here at The Cut evokes what I imagine to be the style of a trendy New York steakhouse, with an eclectic charm that I really loved, and it has a very intimate atmosphere. The waitstaff were incredibly knowledgeable, answering all of our questions and suggesting dishes and sides. The food on offer was magnificent, and the only thing I'd like to point out is that it would have been nice to see some grass-fed beef on the menu as well, and, maybe since a lot of the time you're paying over $50 for a dish, a bit of salad or something on the side too. Otherwise, our experience was fantastic, and we're already planning our next visit.

Door handle - it says 'Dexter' on the blade! :)

Lesson learned: Catch a train next time I want to get to Surry Hills.

The Cut Bar & Grill

16 Argyle St
The Rocks
NSW, 2000

Phone: 02 9259 5695
Fax:     02 9241 1613

www.cutbarandgrill.com

I'm Angus, Cockle Bay Wharf

A couple of weeks ago, Stephen had some guests over from America, and they really wanted to sample the iconic animal of our country before they left the next day. After racking my brain for a good restaurant that served kangaroo, and was also close to their hotel, I'm Angus Steak House at Cockle Bay Wharf was suggested.

After finding parking at The Rocks (don't ask, a change of plans was made after we had already arrived at the city), we walked the 20 minutes or so to George and Liverpool Streets, met up with our friends, then made our way to the Wharf.

Like all the restaurants on the lower level, there's a set of stairs leading up to the outdoor seating. We were asked to wait for five minutes while they set up a table, and then were seated with little fuss.

After being told the specials, we asked if there was a corkage fee, as someone had brought some wine, and we were told it was $20. I couldn't believe my ears (I've never come across so steep a fee - have you? Let me know!), but we coughed up, because it was a special occasion.

Trio of Breads - $6.50

To start, we ordered a couple of plates of assorted bread, and we received one of each of the garlic, chili and pesto varieties. The slices were very thick, well toasted and topped with butter. The garlic was strong, yet not overpowering; the chili bread was hot, but not so much that it was unpleasant for people (like me) who can't handle hot food; the pesto was a tasty combination of herbs such as basil and parsley. Each variety showcased the ingredients in all their glorious simplicity.

350g Rib Eye Steak - $43.00

We asked our waiter what their best cut of meat was on the menu that night, and it was recommended that we try the rib eye steak (medium rare, of course). The suggestion was sound; out came a lightly steaming, beautifully cooked piece of meat, flavoursome and tender. The even marbling throughout the meat added to the richness of the flavour, and the inside of the steak was a lovely rich pink, and incredibly juicy.

I'm Angus Pie - $33.00

The I'm Angus pie was a mixture of succulent steak, fragrant mushrooms and refreshing, aromatic herbs in a Guinness based gravy and topped with a thick layer of crispy, flaky puff pastry. Served with a large bowl of crunchy steak fries, this dish was delicious, filling and the epitome of comfort food.

Kangaroo Fillets - $32.50

Last, but definitely not least, we had our Kangaroo Fillets, medium rare. This was a study in kangaroo perfection. The meat itself was moist and tender, with that slight chewiness that comes with this particular animal. Its gamey flavour was enhanced by the sweet, light balsamic reduction, and a lovely contrast was made with the tartness of the cherry-tomato salsa. The basil mash was a great accompaniment as well.

Among the mediocre restaurants that cater to tourists at Cockle Bay Wharf, the food, service and atmosphere make I'm Angus really stand out. Definitely a great choice when you want to impress visitors with great food and an awesome view of the Harbour.

I'm Angus

The Promenade (Next to Baia The Italian)
Cockle Bay Wharf
Sydney, NSW
2000

Phone: 1300 989 989

www.nicks-seafood.com.au -> "I'm Angus" link.

Ribs and Rumps Steakhouse, Campbelltown

Earlier this week Stephen and I wanted to say farewell to our dear friends James and Hitesha, who are going to India to get married. Our plans for a peking duck dinner were thwarted when Hitesha got held back at uni, so we went out on her break to a steakhouse near her campus, Ribs and Rumps.

 

We arrived at about 8pm on a Monday, and surprisingly the place had a decent amount of customers. The interior was very interesting - a red-painted, bare tree sat in the middle of the floor, and interesting angles and shapes adorn the walls and fittings. Red and black are the predominant colours, emphasising that this is not a place for vegetarians.

 

 

We were seated quickly, and given our menus. Almost everything had some form of red meat, so we ordered a couple of steak and rib meals, but we also ordered dishes with chicken and seafood to see if they merited their places on the menu. We had several waiters and waitresses, and they were all friendly and knowledgeable, but the number of staff attending us created an impersonal effect.

 Garlic Prawns - $14.95

The garlic prawns were our first entree to come out. Stephen is very particular about his prawns, and after examining one, declared them perfectly cooked. They were served sizzling in a garlic butter and white wine sauce, and although the prawns were hot, firm and delicious, the sauce was perhaps too weak; the garlic was barely detectable. We had told the waitress that we wanted to share our entrees, but plates were not given to us, so James tried to grab some from where they kept their crockery, instead of asking :| However, another staff member noticed that we needed plates, and we got them in the end.

 Cheesy Garlic Baguette - $5.95

The cheesy garlic baguette was served soon afterwards. Served on a breadboard with a knife stuck in the middle, the dish was charmingly rustic. The bread was warm and soft, the cheese melted perfectly, and garlic was very obvious in this dish.

 Onion Rings - $5.95

The onion rings were a side dish, and they came out before our mains. Normally not one for onion rings (thanks, Hungry Jack's), these converted me - crispy, crunchy morsels of onion in a light batter, they were eagerly shared around the table.

 Rib Eye - $34.95

 Chicken Burger - $16.95

 Pork and Lamb Ribs with 220g Rump Steak - $44.95

We ordered our rib-eye steak medium, with baby baked potatoes and creamy garlic sauce. Whilst the potatoes were fluffy and soft inside, and the sauce was lovely and creamy, our steak came out well-done. We had ordered a medium steak because rib eye is supposed to be very well marbled, but it was difficult to tell with the steak we received - it was very tough and chewy. No doubt for people who actually like it cooked like that, it would have been great.

The chicken burger was ordered for two of us, and although we both ordered chips with ours, one of them came to us with the baked potato option. However, the burger was delicious -  a succulent char-grilled chicken breast, served with salad and bbq sauce on a soft, white bun. I had mine with cheese as an extra ($1.50), and it was even better.

James ordered the pork and lamb ribs with a rump steak, served with chips and mushroom sauce. The pork ribs were beautifully succulent and soft, and the lamb even more so - and lots more flavoursome too. The rump steak was the opposite to the rib-eye - we had ordered it well-done, and got it medium-rare.

 

Other than a few glitches with our orders, the food was exceptional, and the prices reasonable for a steakhouse. The only suggestion I have is for staff to repeat orders back to their customers, to improve accuracy, but otherwise we were completely satisfied with our dining experience here.

On the way back to our cars, we passed a restaurant well known for its gelato, and even though they were closing they let us in:

 

I've heard alot about this restaurant's top quality pizza and pasta, but after all that meat, we only had eyes for gelato. There were lots of flavours, and for $5.50 we got two scoops in cups or cones.

The gelato was incredibly tasty. Very firm and elastic, the texture was superior to most gelato I have had. The flavours I had were choc mint and one that was described to me as "tastes a lot like rainbow paddlepop". The choc mint was strong, with thick chunks of dark chocolate balancing out the minty taste. The other flavour indeed tasted like rainbow paddlepop, very sweet and reminiscent of childhood.

Ribs and Rumps

Centric Building,
Ground Level, Shop R1, 4 Hyde Pde
Campbelltown, NSW
2560

Phone: 9999 9999

Primo Mondo

Centric Building,
Ground Level, Shop R6, 4 Hyde Pde
Campbelltown, NSW
2560

Phone: 4626 2457

The Meat & Wine Co, Parramatta

I'm not the biggest fan of steak. My father ruined it for me with 18 years of tough, overdone lumps of meat, cooked in a way to "get the blood out". So when Stephen and a group of friends (and family) said "let's all go to The Meat & Wine Co!" I was pretty hesitant.

 

It's a Monday night, but the place is packed, and we're led to a table outside and given menus.

The waitress we had was quite brusque, and seemed impatient. Every 2 minutes she'd ask if we were ready, even though we were waiting for more people, and when we DID order, snatched the menus away before we could order our wine. Hm.

As usual, it's up to me to order entrees, and so I get the herb and garlic breads for everyone. The plates came out steaming, the bread crisp and soaked in garlic and herb butters. Probably bad for you, but delicious!

Garlic Bread - $5

Next up were our mains, and although I tried to get everyone to try something different for the sake of the blog, half the table wanted wagyu steak and the other half wanted kangaroo.

Also, there's always that one person who comes to a steakhouse and orders a burger :|

Wagyu Rump Steak with Garlic Sauce and Chips - $45

Kangaroo Fillet with Honey-Roasted Sweet Potato, Pecan and Red-Currant Jus - $29

Chicken Burger - $17

Stephen let me try his wagyu steak, and instantly I regret not ordering it. It melts in the mouth, soft and tender and flavoursome, and the garlic sauce is a great compliment. The chips are full of salty and crispy goodness, but I can't help thinking that perhaps a more sophisticated side dish should be served with so awesome a steak - Chips seem a tad basic.

The kangaroo was perfectly medium, and it was delicious. The sweet potato and pecan together was beautiful as well, sticky and sweet, and the red currant jus was a great consistency. Unfortunately, all that sweetness made the already rich, sweet meat of the kangaroo pretty overbearing. I felt that the meat needed something more tart to cut through.

The chicken burger was great as well, a tender fillet on greens, tomato and a creamy sauce on a warm seeded bun. Chips and onion rings were included.

The Meat & Wine Co is definitely a great restaurant, with good ambiance and speedy service. Portions are large (we were too full for dessert!), and the food is brilliantly executed.

I think my aversion to steak has been cured :)

The Meat & Wine Co

Corner Church and Market Street

Parramatta, NSW

Phone: 9630 2434

http://themeatandwineco.com/locations/australia/nsw/parramatta