During my most recent trip, I discovered so many new ideas and wonderful flavor combinations inspired by different ethnicities and cultures. I felt like I could have eaten at any randomly selected establishment and would have been very happy with the food. Here is a diary of some of the fantastic places I tried.
Feel free to have a look at this scenic view to get set in the right state of mind.
Breakfast/Brunch
Since it is the most important meal of the day, I think I tried quite a few different categories of this meal from healthy to not-so healthy, typical Aussie to not-so typical Aussie. I loved them all and I think the Aussies have perfected the technique of poaching an egg to the exact desirable runny consistency.
Operator 25
25 Wills Street, Melbourne, VIC
http://www.operator25.com.au/
Located in an old telephone exchange building, this small but quaint breakfast place was remodeled to look more modern, while still holding on to some of the building's charm and character. They had friendly service, your daily newspaper, inventive eats and delicious coffee.
Cappuccino. A mild coffee with rich milk that did not require any sugar. This was nice to look at as well as nice to drink.
Citrus Cured Salmon. The base of this dish was crispy fried tapioca and polenta croquettes. The salmon draped elegantly over them were sweet, savory, salty and tangy from the yuzu citrus cure. The cucumbers were compressed, crunchy and a little pickled from yuzu juice. The pickled beets added a nice texture and brininess. There was creamy wasabi mayo that added a bit of heat and the fresh watercress, tomato and radish rounded out this dish. Beautiful presentation and an excellent combination of flavors.
BBQ Pork Benedict. Buttery, thick cut brioche toast made for a nice platform to pile on savory, tender, Filipino-style BBQ pork. The garlic, soy sauce and ginger really came through in the meat and the perfectly poached egg was doused with a fresh hollandaise sauce spiked with fresh cilantro and thai basil. The crispy wonton skins added a nice texture and the fresh watercress gave it a slight bitterness that helped balance the pork and hollandaise.
Tim Ho Wan
206 Bourke Street, Melbourne, VIC
Once Michelin starred in 2009, this Hong Kong dim sum eatery spread like a wildfire of franchises throughout the world. This was one location I visited, and enjoyed, thoroughly. The machine-like efficiency and speed of the staff was very impressive. Equally impressive was the quality of food and the tastes, textures and aromas made me feel like I was given a big hug from my grandma. This is my kind of comfort food. Weekend lines can be very long, but a weekday visit, right when they opened, made for a quick and delicious meal.
Beef Ball with Beancurd Skin. These walnut-sized meatballs fell apart at the slightest touch of my chopstick. Super tender, flavored with Asian herbs and seasonings, these were moist, had that bouncy texture and steamed until just cooked. The beancurd skin was very thin and did a great job soaking up juices from the meat so one can still enjoy the flavor after the balls themselves were devoured.
Sui Mai. Topped with a goji berry, these little pockets of pork, shrimp and mushroom were juicy, savory and a great rendition of a sui mai.
Baked Bun with BBQ Pork. A very interesting and tasty version of the BBQ pork bun. These had a sugary shell that was baked until crackling crisp. The sweetness paired very nicely with the savory pork inside and made for a varied texture experience with meaty, sweet, savory, salty, chewy and crunchy.
Spring Roll with Egg White. These were shatteringly crispy rolls with fresh bits of shrimp and vegetables. Fried until golden, these made for a wonderful textural change from the soft dumplings.
Vermicelli Rolls with Pig Liver. Delicate rice noodle was encased with flavorful, tender slices of pig liver. These were steamed and doused with a sweet and savory soy sauce. This was one of my favorite things.
Har Gow. The person or team of people making these dumplings were definitely skilled in their craft. The shrimp and bamboo encased inside these perfectly pleated, mildly translucent skins were fresh, snappy and seasoned just right.
Spinach Dumpling with Shrimp. The spinach inside these dumplings were incredibly fresh, and had a wonderfully vegetal aroma. The shrimp that shared the space inside these well-stuffed dumplings were also fresh and tasty. This was a well-balanced dumpling.
Retro Cafe
33 Salamanca Place, Battery Point, TAS
Part of the Salamanca Wharf Hotel, this small little place boasts decorations circa 1980's, and house-made breakfast staples. The counter ordering and table delivery system makes the hustle and bustle a bit less so and even though there's typically only two people working the front and the back, they definitely have pride in their home cooking.
Cappuccino. One of my go-to favorites, the ample cocoa powder preventing me from reaching for the sugar. Creamy and rich tasting, this was a nice cup of joe.
Side of Poached Egg. I was not expecting my side order of egg to come with a toasted and buttered slice of delicious sourdough bread fully equipped with grains and seeds that gave it an extra heartiness and nuttyness. I could have just eaten this and been satisfied.
Brekkie Bagel. Fluffy scrambled eggs and savory, salty Tasmanian smoked salmon topped this cheese toasted bagel. The salmon really made this dish.
Muesli. This was all the crunchy, sweet, salty, nutty, fruity flavor one can ask for in one bowl. I was very happy with my house-made muesli. It was just so good. It seemed like each grain, seed, dried fruit and nut was individually prepared so the taste and textures were spot on. Not too sweet, not too hard and perfectly toasted. Each piece was delicious on its own as well as in a unit. I've been trying to replicate this at home with little success.
Machine Laundry Cafe
12 Salamanca Square, Battery Point, TAS
An interesting location to accomplish your to-do list. This is where you can get your laundry done, as well as eat a delicious, fresh meal while you wait for your clothes. The first thing one sees are a few semi-covered tables outside, then after entering the front door, the coin-operated, self-serve laundry machines are in the entryway. Through that area is the cafe with a few small tables inside.
Flat White. This type of coffee beverage is only available in Australia and New Zealand. It is similar to a latte but with less milk. This allows for a more intense coffee taste, while still maintaining a creamy, rich texture. This one was very nicely done.
Fat Boy. For the larger appetite, this grilled roti was stuffed with grilled chicken, bacon, tomato and iceberg lettuce. The sauce over the top was a sweet, savory and slightly spicy peanut sauce. This was then topped with fresh, peppery arugula. Definitely a hearty meal as well as, hot, fresh and delicious.
Parmesan, Caramelized Onion & Spinach Pancakes. I love typically sweet things that are made savory. This was a well executed sweet to savory switch. A very sophisticated pancake for a laundromat, these were a bit heftier and did a great job holding onto the caramelized onions, fresh spinach and umami-packed parmesan cheese. The spinach was added right before the pancakes were flipped to the get the right amount of wilt and char without making everything soggy. Served with a fantastic pickled tomato oil and a side of arugula and poached egg, this was a satisfying and stomach-pleasing meal.
Daci Daci
9-11 Murray Street, Hobart, TAS
http://dacianddacibakers.com.au/
I was a bit surprised to find a bustling, french-influenced bakery on this little island but I was very happy I did. There were a few tables inside, a few tables outside, and a very long line to order for dining in or takeaway. Luckily it went by fairly quickly as most items were pre-made and sitting inside a very long window display for everyone to drool over. Our takeaway order was prepared very quickly with efficient order taking, heating, money exchanging and packaging.
Pork and Fennel Sausage Roll. An Aussie favorite but a bit elevated. A generous portion of savory sausage was encased in a flaky pastry and baked until golden. The herbs really came through and the fennel seeds on top added a nice aromatic crunch with every bite. The optional tomato relish really enhanced the roll with wonderful umami and a tangy, sweet balance.
Smoked Ham & Cheddar Croissant. A flaky, well-made croissant was toasted with ham and cheddar stuffed inside. Melted cheese, smokey, salty ham, warm, oozy and savory. Delicious.
Smoked Salmon, Spinach & Caramelized Onion Tart. I will order almost anything with caramelized onions. This had chunks of hot-smoked salmon, fresh spinach and sweet and savory caramelized onions. All this baked in a butter pie crust until golden. Very comforting.
Belgian Chocolate Roulade. A complex treat with many layers. A very thin sheet of chocolate sponge cake was coated with thick and smooth chocolate mousse, orange marmalade and sea salt caramel. Expertly and beautifully rolled and portioned, this was rich without being too sweet and each component was good enough to stand alone.
Din Tai Fung
644 George Street, Sydney, NSW
https://www.dintaifung.com.au/
What started off as a food stall in 1972 Taipei, has now become a worldwide phenomenon. Three locations are in Sydney alone and with an army of staff, this was a well-oiled machine in terms of speed of seating and serving. This is not a place for a quiet, slow-paced romantic evening. The focus for the business is to feed as many people as possible in as short a time as possible. The focus of the patron should be the food, as the quality of food was remarkably high, given how quickly they were doled out.
Water Spinach with Garlic. This was a very simple dish that is very comforting for me. Fresh water spinach and fresh garlic were quickly stir fried in high heat, then plated and topped with fried garlic. It was sweet, crunchy, soft and savory.
Crispy Fried Chicken with Chili. Bite-sized pieces of chicken were coated in a light batter, fried until golden, then tossed dry in a hot wok with fresh garlic and spicy chilies. Simple but tasty.
Spicy Shrimp & Pork Wonton with Dry Noodle. This dish had one of the best sauces I've ever tasted. These were nice chewy, thin wheat noodles with snappy shrimp and pork wontons. The sauce that drenched this dish was so packed with flavor, I wanted to lick the bowl. Szechuan peppercorns were the star and the accompanying flavors that I was able to detect were garlic, ginger, soy sauce, green onion, shrimp paste, fermented bean paste and chili oil. I could have bathed in this sauce. I ended up dunking all the other dishes into the leftover sauce as well.
Xiao Long Bao (soup dumplings). These juicy dumplings were full of flavorful broth and the thin wrapping had the perfect chew and strength to hold everything in. These are one of my favorite types of dumplings and these, in particular, were one of the best I've tasted.
Crispy Golden Seafood Roll. Fresh shrimp and scallops were wrapped in thin bean curd skins and fried until shatteringly crispy. The bean curd skins gave this dish a bit extra in terms of savoriness and texture and the sweet chili sauce gave it a good balance.
Shrimp & Pork Shao Mai. These alien looking beings are actually dumplings with rich, soup-filled pork on the bottom and a whole shrimp artfully and interestingly placed on the top of the dumpling. The shape also gave it a bit of structural integrity by giving your chopsticks a place to grab right below the shrimp to prevent the wrapping from breaking and spilling out any wonderful broth. Delicious.
Bills
433 Liverpool Street, Darlinghurst, NSW
https://www.bills.com.au/darlinghurst
From what looked to be a small neighborhood breakfast spot, turned out to be a franchise in five different countries. The feel and the food were homey, comfortable, "Australian" and also upscale in quality and taste. Known for breakfast, some of these restaurants also serve fantastic-sounding dinners and desserts.
Almond Macadamia Milk Spiced Chai. I was so impressed with this dairy-free "milk" tea, it was one of the first things I tried to recreate after returning home. A nut milk of almond and macadamia, this was rich and creamy with a very comforting toasty aroma.The chai blend was also lovely, warm with just the right amount of black tea leaves, and subtle notes of nutmeg, cinnamon, and cardamom. The little bit of froth on top was also a nice touch.
Full Aussie. A proper breakfast of Aussie champions, this hearty plate included silky, fluffy scrambled eggs, heavily buttered sourdough toast, cumin-roasted tomato, bacon, pork & fennel sausage, and their famous miso mushrooms. Every component of this mega meal was well prepared, and paired well with everything else.
Sweet Corn Fritters. An homage to one of my favorite Thai dishes, these corn fritters were almost the size of frisbees, and were full of fresh corn. Held together with very little binding, they were crunchy and sweet. Served with a side of bacon, fresh spinach, grilled tomato and creamy avocado salsa, plus my side of a poached egg, this was a very hearty dish. All the sides on the plate gave me endless combinations of bites to choose from. Very delicious.
The Fine Food Store
Cnr Kendall and Mill Lane, The Rocks, Sydney, NSW
http://finefoodstore.com/
This is a specialty coffee place with a side of fantastic food. Every bean is roasted in house and the focus is on sourcing the best beans for their patrons, from single-origin espresso to cold brew. They do a mighty fine job of it as well. The open seating and counter ordering system kept the line moving quickly and sharing a table with friendly strangers is not uncommon.
Flat White. Brewed with their daily single-origin selection, this was rich, full bodied, roasty and not bitter at all.
Added sides of Chorizo, Honey Bacon, and Black Pudding. These were an optional add on and I opted to add them all on. The chorizo was not spicy but full of spices. The honey bacon was sweet and salty and the black pudding was rich with a mild mineral quality. I loved them all.
Belgian Waffles. For the sweet toothed individual, this was the perfect breakfast. The waffle was more like a thick waffle cone that was crunchy throughout. The vanilla ice cream on top was gently melting from the heat of its freshly made base, and the bruleed banana on the side sealed the deal. This was a textural playground with crunchy, creamy, nutty, sweet, cold and hot.
Prosciutto & Taleggio Brioche. A lightly toasted buttery brioche was stuffed with caramelized onion, fig jam, salty and meaty prosciutto and a poached egg. The flavors hit all the taste buds with salty, sweet, savory and creamy. Not too big and not too small, this was an excellent way to start the day.
Snacks
I deeply prefer warm food to cold food for most eating or snacking situations. I really appreciated the milky, hot afternoon tea, scones, meat pies and take away foods that were readily available around major cities and in the outskirts of scenic locations. I thought every place I tried had good quality food and lots of variety.
Tea and Scones. A traditional staple in the afternoon, these fluffy scones were served with rich devonshire cream and jam. I think I took down at least two with an equal number of cups of tea. This was offered during one of our tour excursions to the seaside.
Sausage Roll. These were readily available at most convenient stores, bakeries, as well as most sit-down casual restaurants. This one was from the snack shop at the Healeseville Sanctuary, which is about an hour drive east of Melbourne. This one had beef and onions, the pastry was flaky and the meat was tender and seasoned very nicely. I did not have one bad sausage roll during the whole trip.
https://www.zoo.org.au/healesville
Lamb Pie. Also from the Healesville Sanctuary snack shop, this was tender lamb that had a bit of rich gravy in the mix. Also housed inside a flaky pastry and topped with toasted sesame seeds and fennel seeds, this was also a delicious snack.
Tea and Anzac Biscuit. The Anzac biscuit originated during WWI, when Australian and New Zealand Army wives sent these to their soldier husbands in care packages. These were great for shipping due to the shelf stability of the ingredients. This particular biscuit was nutty, mildly sweet, crunchy with a slight chew and paired very nicely with this herb-infused tea.
Soft Nougat Chocolate Hazelnut Almond Milk. From The Great Ocean Road Chocolaterie, this was a fantastic piece of candy. Chewy, slightly sweet nougat with crunchy toasted nuts were covered in milk chocolate. This place is definitely worth a visit.
https://www.gorci.com.au/
Cookies & Cream and Mint Chocolate Ice Cream. Also from the Great Ocean Road Chocolaterie, this was some of the best ice cream I tasted during this trip. It was rich, thick, creamy and each flavor stood out without being overwhelmed by too much sugar.
https://www.gorci.com.au/
Salmon Sausage. From a food stall at the Hobart Farmer's Market in Tasmania, this was a freshly grilled salmon sausage nestled in a warm focaccia bun with fresh greens and homemade mayo. It was savory, juicy and the bun was a bit crisp on the outside and fluffy and soft on the inside.
Hot Chips. These were a staple and fantastically delicious everywhere in Australia. These were from a food stand also at the Hobart Farmer's Market. Cooked to order, these chips were hot, crunchy on the outside and mash potato-like on the inside. They had a great potato taste, perfectly seasoned with a touch of salt and did not need any ketchup.
Flame Grilled Chermoula Chicken and 2015 Lady A Sauvignon Blanc. The Domaine A Vineyard in Tasmania had a grand re-opening event that just so happened to occur the day we were in Tasmania. Lucky for me, I was able to taste a phenomenal sauvignon blanc. Elegant and complex, the subtle notes of oak, fruit and mild sweetness were incredibly well balanced and refreshing. Unlucky for me, they did not have any bottled for retail. The Chicken wrap was made by a food vendor called Heavy Metal Kitchen. Served with rice pilaf, tomato salsa and a warm tortilla, this was a very nice snack on a beautiful sunny day.
http://www.domaine-a.com.au/
Strawberry Whoppie Pie. From an inexpensive, fast-service chain called Pie Face, this little treat was a lot better than I was expecting. Fudgy, brownie-like cookies sandwiched a not too sweet, but very creamy, strawberry cream filling.
Chicken Liver Creme Brulee. From the Wine Bar outside the MONA (Museum of Old and New Art), an eccentric, wealthy person's personal collection. This dish was a creative, interesting and delicious way of serving chicken liver. After breaking through the sugar shell, the savory, liver custard kept me guessing depending on which part of the bowl I scooped. Served with rustic sourdough, the dark vincotto gave it a bit more depth, the buttermilk gave it a nice tang and the pickled cherries gave it an acidic, fruity quality that left me very impressed.
https://mona.net.au/eat-drink/wine-bar
Gin. Booze can be considered a snack, right? At Redlands Distillery in Tasmania, I was able to sample a few tasty deciliters of gin. The McHenry Barrel Aged Gin was a bit smokey, sweet on the nose and tasted clean with notes of warm spices. The Poltergeist Unfiltered Gin was very floral and sweet on the finish with a lovely, delicate balance of botanicals. The Apothecary Gin is made by individually distilling each botanical and then combining them all together. It was quite sweet, floral and had a huge pop of lavender aroma. I would imagine it would go very nicely atop vanilla or chocolate ice cream. These are some of my favorite types of souvenirs.
http://www.tailoredtasmania.com/redlands-distillery.html
Lunch/Dinner
The Chefs in Australia are really quite creative and skilled. I was incredibly impressed and found the later meals in the day very memorable. I'm sure the superior ingredients on this lush island made an impact on the taste as well.
Chin Chin
125 Flinders Lane, Melbourne, VIC
https://www.chinchinrestaurant.com.au/melbourne/
This might have been one of the best restaurants I visited during this trip. I visited the Melbourne location, which was recommended by two local Aussies, and I was blown away at the quality of food, the skill in preparation and the interesting, creative ways of enhancing the flavors of their dishes. I was also very happy that I arrived early, with no reservation, as the place got extremely packed, with a long line out the door, by the time I left. Be warned; go early or make a reservation well in advance.
Mai Mai. Made with Plantation 3* Rum, Plantation Original Dark Rum, Pierre Ferrand Dry Curacao, Kaffir Lime-Infused Orgeat and citrus. Finished with fizzy water, this was very refreshing and mildly sweet with the caramel hint of the rum.
Ginger La Rouge. A frothy drink that was made with James E. Pepper Rye, Framboise, fresh lemon juice, ginger bread and egg whites. The lemon added a nice sour, citrus note to balance the sweet and the candied ginger garnish added to the ginger theme very nicely.
Whisky A Go Go. This was like a cold hot toddy with the distinct aroma and flavor of apple cider and cinnamon. A nicely spiced cocktail made with Woodford Reserve Bourbon, Pedro Ximenez Sherry, chai syrup, fresh lemon juice and egg whites.
Kingfish Sashimi. I would describe this dish as more of a ceviche with the fantastic lime, chilli and thai basil marinade. The coconut cream drizzle added a rich, fatty balance to the tart and savory sauce. The fish was incredibly fresh and the flesh had a firm but soft chew. The micro greens added a subtle bitterness that rounded out the dish very nicely. The sauce and toppings were added, with restraint, to enhance the flavor without being overwhelming.
Roti. A side dish that is well worth mentioning. The many thin layers of this grilled flatbread did a great job of soaking up sauces and the crispy exterior with the soft interior gave it a very enjoyable texture. This bread was so good, it could have been eaten just by itself.
Twice Cooked Beef Short Rib. This was a huge beef rib, on the bone, that was cooked until completely tender. The braising liquid was a super savory, umami-packed flavor bomb of soy sauce, fish sauce, sugar and other "secret" ingredients. Served with a side of tangy shaved coconut salad and fresh herbs with a side of prik nam pla, lemon and sweet chili sauce. The side sauce made this dish even better with a fresh hit of acidic, savory sweetness that really brought out the meatiness of the rib.
Southern Thai Curry of Braised Goat. An unexpected curry dish that was more like a thick stew. The goat was cooked down until very soft, pulled to shreds and then mixed with the curry sauce. The delicious mixture was full of dried chilies, lemongrass, garlic, fish sauce, toasted peanuts, fresh mint and cilantro. The mint yogurt with shredded cucumber on the side added a fresh tangy balance. Another excellent dish.
Coconut Panna Cotta. A mildly sweet, creamy and beautifully presented dessert with pronounced coconut taste. This was topped with salted watermelon granita, lime syrup and micro-shaved fresh mint. The mixture of cold and colder, sweet, tangy and herbaceous gave this treat an extra star for innovation and the taste made this a wonderful finish to an amazing meal.
Apollo Bay Bakery
125 Great Ocean Road, Apollo Bay, VIC
https://www.apollobaybakery.com.au/
Known for the scallop pie, this touristy spot delivered in terms of friendly service and delicious food. This shop off the busy main road was mostly take away, but they had a decent number of tables inside and a few tables along the sidewalk outside. Given the large selection of items, I was very impressed with the quality of food and how quickly they were able to dole everything out, ring you up and send you on your way.
Scallop, Leek & Curry Pie. Generous amounts of super fresh scallop were encased in a flaky crust that had a bit of hefty chew. The scallops were tender and included the roe, which I love. This imparts an extra seafood flavor and texture. I think it's a pity that I can't get any scallops with roe in America. The curry was mild but flavorful with a fresh leek taste. This was a fantastic pie.
Sausage Roll. A very tasty sausage with herbs and spices that made it moist and savory. The flaky dough was also crisp on the outside and a bit soft toward the middle.
Lamington. This is one of my favorite types of cakes. A thin layer of fruit jelly is sandwiched between fluffy, spongy yellow cake, then coated in chocolate and rolled in coconut flakes. This one was not too sweet, and had a forward coconut and chocolate taste. Very nice.
Sezar
6 Melbourne Place, Melbourne, VIC
http://sezar.com.au/
This was a very modern Armenian restaurant and bar serving up some fancy dishes with flair. The soft lighting, small tables and rich colors gave this place a romantic feel. The location at the end of an alleyway inside a stone building didn't hurt either. The service was excellent and the pre-fixe or a la carte options were very enticing.
Barrow Boys Pedlars Pale. A medium amber beer that was mildly malty with medium hops and notes of tropical fruits. The finish was gently sweet and crisp.
Hummus. Well pureed, rich and velvety with wonderful freshly cracked coriander, cumin, sesame seeds, sumac and brown butter over the top. It was nutty and sweet.
Lavash. This freshly fired lavash had similar spices as the hummus and brown butter on top. It was chewy and warm and did a great job as an accompaniment to the hummus.
Spinach and Feta Boreg. This was like a very sophisticated version of spanakopita. The thin pastry was extremely crispy, the spinach and feta were well seasoned, and the aleppo mayo gave it a nice smokey richness.
Kataifi Wrapped Lamb Neck. The thin noodle-like strands of pastry gave this dish an interesting texture. The lamb meat was savory and full bodied and the sesame mayo tied it all together.
Roasted Lamb Belly. A small piece of meat that had huge flavor. The sear on each side gave it a great crust and savoriness. The sweet and tangy bbq sauce rounded out the dish. The pickled radish gave it a nice tang and crunch, and the fried vine leaf gave it a wonderful crispy texture. This dish had it all. Very nicely done.
Char-grilled Octopus. Thick, meaty pieces of octopus were nicely charred and had a great ocean aroma. Paired with nutty, chewy wheat berries and sweet caramelized chunks of carrot, this was a substantial dish with character.
Asparagus. I would not normally gush over a vegetable side dish, but this one was very impressive. The asparagus were perfectly cooked; just tender but still retained a bit of crunch. They were so sweet and succulent. The house-made yogurt was thick and tangy and the black garlic, fresh mint and fresh dill livened them up with savoriness and herbaceous freshness. It's the hands of a very skilled chef that can turn something very simple into something amazing.
Bastourma Spiced Beef Cheek. These chubby cheeks were cooked until falling apart tender and the flavorful, umami-packed, tomato-based sauce just made it incredible. The roasted corn and farro salad balanced out the richness with some tart and texture.
Mujadarra. This was a fantastic seasoned rice. Fully flavored with cumin, coriander, cinnamon, and cardamom, with green lentils and fried onions added on top for a crunchy texture. I could have just eaten this for a meal.
Dessert Platter. Four very different and very creative desserts were featured on this platter. I enjoyed the last two the most, although all were delicious. Moving clockwise starting with the upper left:
Honey Cake. This was like a pound cake soaked in a honey syrup. Topped with whipped cream, candied fruit, pumpkin seeds and chocolate sauce.
Pudding. This milk pudding was delicately seasoned with cardamom and topped with pistachio, freeze dried strawberries and bits of meringue.
New Style Baklava. Sandwiched between two crispy filo wafers was an almost savory walnut toffee ice cream. It was drizzled with salted caramel and topped with pistachios. This was a very interesting, innovative and tasty dessert.
Chocolate Ganache. The base was a rich piece of chocolate ganache, topped with a mildly sweet ice cream and scattered bits of honeycomb and marshmallow fluff. Also a fantastic and creative dessert.
St. Albi Bar & Eatery
49 Albert Road, Moonah, TAS
http://www.st-albi.com/
A very spacious and modern gastropub was the choice for our last night in Tasmania. The elevated finger food and local produce made this place a standout in the Moonah area. It's always a little challenging operating in such a large space, but they did it very well and I ended up very happy with our food, our drinks and our service.
Balter XPA. The Aussie version of an IPA. This beer was mildly hoppy, with tropical and floral notes. Easy to drink and the clean finish allowed this beer to pair well with any food.
42 Degrees, 2017 Pinot Grigio, Coal River, TAS. A delicate white made by Frogmore Creek with medium sweetness, floral and fruity notes and a delicate finish. Very drinkable and refreshing.
Bruny Island Oyster. Served "natural" with a wedge of lemon, this oyster was gently briny, clean, very sweet and had a subtle taste of the ocean. A very nice way to start a meal.
Fat Chips. I couldn't get enough of hot chips in the whole country. Everywhere we went, the fried potatoes were perfect and these were no exception. Coated with bbq salt and served with mustard aioli, these chips were crunchy on the outside, tender on the inside and very satisfying.
Duck Fat Potatoes. A second dose of delicious starch. The heady scent of duck fat lingered on these potatoes along with the aromas and flavors of lemon, garlic and rosemary.
Slow Braised Pork Belly. This fantastic beast was cooked in soy sauce and ginger until tormentingly tender, then flash roasted until the skin became crispy and bubbly. Served with a side of sticky rice seasoned with aromatics and soy sauce. The fresh crunch of the bean sprouts and peanuts added a touch of vegetal and nutty texture.This was a savory and satisfying dish.
Hog's Breath Cafe
4/1 Tindall Street, Campbelltown, NSW
https://www.hogsbreath.com.au/
This casual chain has over 80 locations all over Australia and New Zealand and they're still growing. I was a bit skeptical when I first walked in, but I was super hungry and just wanted to quiet the growling in my stomach. I was very pleasantly surprised at the vast number of choices, the fast but friendly service and the quality and flavors of our large-portioned meal. If the other locations are equally this good, it's no wonder they're a chain that keeps growing.
Hickory Smoked Brisket Burger. This was fantastically prepared brisket. It was fall apart tender, juicy and full of succulent, meaty flavor. The messy, drippy cheese sauce and sweet and savory chipotle ranch sauce made for a finger-licking good experience. The curly fries on the side also added a nice crunchy, starchy complement to the plate.
Crispy Chicken, Brie & Bacon Burger. This very juicy, thick piece of chicken was coated in bread crumbs and fried until very crispy. I opted for the "Turkish" bread rather than a regular bun. I was very happy with my choice. The bread was hearty, nutty, crunchy on the outside, and soft and fluffy on the inside. It made an already tasty burger, even better. The brie was funky and sweet and the tomato, lettuce, salty bacon and beetroot balanced everything out.
Fish Shop
22 Challis Avenue, Potts Point, NSW
https://merivale.com/venues/thefishshop
This was a beach style, casual fish shop serving upscale dishes in a laid back atmosphere. The decor and interior was reminiscent of small coastal takeaway fish shops, but the food was exceptional and the service was friendly and knowledgeable. The small portions also allowed for sampling of numerous items on their menu.
2017 Cape Mentelle, Sauvignon Blanc/Semillon, Margaret River. This was a light, crisp wine that had mild citrus notes and a fairly clean finish. A very good pairing for seafood.
Coopers Pale Ale. A moderate beer with mild hops and malts. It was fruity on the nose with a clean finish. Also a good pairing with delicate seafood.
Rock Oysters. These were fairly mild oysters, with gentle brine and juicy bodies. The worchestershire-type of sauce along with a squeeze of lemon enhanced these very nicely.
Salt Fish Croquettes. Delicate balls of flaky salt fish and seaweed were tossed in crumbs and fried until golden brown. The side of lemon and tomato chili jam balanced it out with some tart, some sweet and some heat.
Zucchini Flowers. Very fresh zucchini flowers had a tiny baby zucchini still attached, which added a nice veggie crunch and sweetness. The flowers were stuffed with scallops and fish, which were processed until a bit chunky. All of this was then dunked in a light beer batter and fried until golden and crisp. The side of bitter frisee salad, seasoned salt and lemon paired very nicely with this savory dish.
Crab on Toast. A very delicious, nutty, hearty piece of toast was well buttered, nicely toasted and topped with crab mixed with mayo and fresh herbs. The thinly sliced, fresh, mild radish on top added a clean, gently spicy finish to the bite.
Beer-Battered Flathead and Chips. These delicious fish and chips were on par with all the other fantastic fish and chips we had in a country that just seems to know how to do both extremely well. The Flathead was fresh, flaky with a more robust fish taste. The light beer batter was very crispy and fried in a very clean oil that allowed the flavors to come through. The chips were excellent. Crisp on the outside and fluffy on the inside with a pronounced potato taste. The tartar sauce on the side was creamy and also had a nice tang from the vinegar.
Garfish. This tiny little fish packed a lot of flavor. Mostly deboned, this little guy was quickly cooked, then dressed lightly with sauteed cherry tomatoes, a bit of pesto and a drizzle of a mild, buttery olive oil.
Sashimi. Two pieces each of salmon, tuna and kingfish were served with fresh wasabi, pickled ginger and soy sauce. Each piece of fish had that great fresh fish texture and clean taste of the sea. As good as any top Japanese restaurant.
Cafe Sydney
5 Sydney Customs House, 31 Alfred Street, Sydney, NSW
https://cafesydney.com/home
At least once during a trip, one must splurge on some fine dining. This was the place that fit the bill for me. Since we were early, they were kind enough to find us a table, even with no reservations. We then proceeded to have an elegant experience in a beautiful and romantic setting with candles and floor to ceiling windows with views of the opera house.
2009 Brokenwood 'Oakey Creek Vineyard' Semillon- Hunter Valley, NSW. This wine had a nice creamy texture, with notes of fruit and apple and had a long clean finish.
Morton Bay Bugs. I did not mind these little critters on my plate. Simply prepared with lemon and tartar sauce, these langoustines were meaty and had a nice snappy chew.
Tandoori Roasted Ora King Salmon. Perfectly cooked salmon that was lightly dressed with almond cashew sauce. The accompaniments were aloo tiki, pickled cucumber, tomato, mint and coriander.
Suckling Pork Belly. A fantastically prepared piece of meat that was juicy, tender and had eye roll-worthy crunchy skin. The morcilla (blood sausage) was not too strong with mineral savoriness and the brussels sprouts were nice and fresh. The parsnip cream and coffee hazelnut crumb finished it off with a gentle aromatic texture.
Fries. This was the only place we visited that did not call these "chips". But they were just as fantastic as all the chips we gobbled up during this trip.
Vanilla Panna Cotta. All of their desserts and entrees were beautifully presented. This was one of my favorite desserts of the whole trip. This light and delicate panna cotta had flecks of vanilla and was paired with a pistachio mango ice cream, passion fruit puree, candied orange peel, meringue and graham crumbs. Each component was delicious on their own and also paired well with each other. If I am ever fortunate enough to visit again, I will order dessert first.
China Doll
4/6 Cowper Wharf Road, Woolloomooloo, NSW
https://chinadoll.com.au/
Our last meal in Sydney was in the late afternoon along the water. There were so many interesting sounding pan-Asian restaurants throughout all of the cities we visited. We decided to try this one, an award-winning restaurant, and were seated outside, right by the water. As usual, the service was impeccable and the food satisfyingly good. The modern decor, wonderful service and inventive twists on traditional Asian dishes all made this last experience a great one.
Young Henrys Natural Lager. An unfiltered lager, this hazy golden beer had a citrusy aroma and light hops with a crisp finish.
Christian Salmon Sauvignon Blanc, Sancerre, France. Dry and with notes of citrus, this refreshing white paired nicely with the warm sunny day and the waterfront location.
Duck Black Bamboo Shoot & Black Fungus Spring Rolls. These rolls were decorated with black and white sesame seeds and were served with a hoisin-based dipping sauce. The seeds added a roasted quality along with texture and the duck and fungus filling was savory and meaty.
Shu Mai. I love shu mai and these were made very well. Stuffed full of fresh meat and seafood, the pork, prawn and shiitake were topped with a full scallop. Served with chili oil, these were tasty little morsels.
Crispy Pork Belly with Chilli Caramel & Nam Pla Phrik. This was an amazing dish. Cubes of pork belly were slow cooked in a flavorful sauce until completely tender and then deep fried until crispy on the outside. The Chilli Caramel sauce was sticky, sweet and savory all in one and the Nam Pla Phrik sauce added a slap of umami, acid and sweetness that just enhanced the flavor explosion.
Penang Curry of Slow Braised Wagyu Beef Shin. Another phenomenal dish. The curry sauce was incredibly savory, a powerhouse of umami with fish sauce, sugar, herbs and coconut milk. The braised beef was super tender and satisfying and the touch of heat added a nice tickle to the tongue.
Sorbet. As a very nice parting gift from our server, these were lovely little scoops of berry, passion fruit and coconut sorbet. The berry flavor had a wonderful balance of tart and sweet and the passion fruit had a great tropical taste. The coconut was also very nice. These were light enough to be just a very nice palate cleanser.
Tapioca Pudding. A second part of our dessert gift was this wonderful tapioca pudding with passion fruit puree. Also not too sweet with a very good balance of tartness from the fruit. A great way to end a great meal and a great trip.
Each time I visit Australia, the landscape, the people and the culture of the cities change. With each passing decade, it seems like the food just keeps getting more innovative, more creative and more delicious. I hope to continue to experience the evolution of this country for years to come.
