Red Wine & Tomato Braised Short Ribs (Recipe)

Sunday dinner is a tradition and routine for many households. For me, Sundays are usually my best days for slow cooking. This almost always occurs after I visit my local farmer's market in the morning, and I've been inspired by the fresh offerings of seasonal fruits, vegetables and proteins. I really enjoy hearty stews for sunday dinner and I always hope to have enough leftovers for my lunch the next day.

This is a somewhat simplified slow braise, without the pre-browning of meats, and falls more in line with a one-pot meal. I like to use grass-fed, pasture-raised short rib, as it makes me feel better about what I'm eating and I find the taste is cleaner with a rich, beefy flavor.

Here's what you'll need:
2 lbs. of short rib (I prefer bone in), cut into 3-inch chunks
1 small onion, chopped into a medium dice
1 large yukon gold potato, cut into 1.5-inch chunks
2 medium carrots, cut into 1.5-inch chunks
16 oz. tomato sauce
1 cup red wine of your choice
1/4 cup Worcestershire sauce
1/8 cup dijon mustard
1 loose heaping tbsp. dark brown sugar
1 tsp. salt
1 tsp. black pepper
1/2 tsp. baking soda (optional: this ingredient helps reduce the acid from the tomatoes & wine)
1 green onion, sliced thin (optional)
1/4 bunch chopped parsley (optional)

Here's what you'll do:
- Add the tomato sauce, wine, Worcestershire, mustard, dark brown sugar, salt, and pepper into a large dutch oven or stewing pot (5-6 quart) and whisk all together.
- Add the onions and meat. If not enough liquid to mostly cover, add some water until just covered.
- Turn heat to high, bring to a boil, then reduce heat to a simmer, cover and forget about it for 2 hours and 45 minutes.
- After 2 hours and 45 minutes, test the meat by squeezing a piece with tongs. If it's very soft, just before the point of falling apart, it's ready. (If it's still fairly firm, cook for another 10-15 minutes or until it reaches the desired tenderness.) Removed meat from the braising liquid onto a plate and set aside.
- Turn the heat back to high and let the braising liquid reduce for 10-15 minutes. If the liquid is already fairly thick, skip this step.
- Add the carrots, potatoes and baking soda (optional) and cook over medium heat for 8-10 minutes, uncovered, until vegetables are fork tender.
- Give the pot a stir, taste the braising liquid and add more sugar (if too acidic), salt and/or pepper to taste. You may also add any optional herbs at this point, such as chopped parsley and/or green onions.
- Add the meat back to the pot, gently stir to combine and serve hot.
- Enjoy with a biscuit, over cooked pasta, rice or on its own!

Urban Momo--San Jose, CA (Nepali cuisine)

Since traveling to Nepal in 2014, I've been seeking out the flavors that I enjoyed while there. This establishment, located inside the San Pedro Square Market at 100 N Almaden Avenue, came very close (if not better) to the tastes and aromas of Nepal. The Nepali chef and owner is a former guide for mountain hikers and honed his skills cooking for his trekking clients and also while working at local restaurants in Nepal and India. His experience and skills are well exemplified in the food.

Here are some of the things I've enjoyed.

http://www.urbanmomosj.com/



Samosas. Stuffed with potato and spices, these crunchy shells were filled to the max. The cilantro chutney, on the side, gave these golden beauties a nice, fresh, herbal balance.

Chow Mein. This was a seemingly simple plate that was packed with flavor. I opted for the vegetable with egg version of these noodles. They were stir-fried with just enough oil to open the aromas of the spices and infuse each noodle strand with these flavors. The sauce that coated these chewy noodles was a little sweet and savory with hints of turmeric, garlic and soy sauce.

MoMo. These chicken momos were divine. Juicy ground chicken meat and spices were stuffed in these thin wrappers and steamed until just done. They were served, piping hot, with a savory tomato achar sauce. These were very comforting and satisfying.

If this place was near my work, I would happily stop by for lunch on a regular basis. The quality of food with the value of prices gave me a big bang for my buck and I would highly recommend a visit to anyone.

Savory Mustard Sauce for Shrimp or Fish (Recipe)

Going along with my theme of somewhat quick weeknight meals, this is another marinade that I like to use for shrimp, or fish. This could even work well with pasta. This one takes some cooking time, but a double batch can be made ahead of time, portioned out and kept in the freezer until needed. This one works great for unexpected guests because it seems a big more upscale in terms of flavor profile.


Here's what you'll need:
1 tbsp. neutral-flavored oil (canola, avocado, etc.)
1 medium onion, diced
1 medium carrot, sliced into thin rounds
1/8 cup whiskey
3 tbsp. butter
2 tbsp. dijon mustard
1 tbsp. dark brown sugar, loose is okay
1 tbsp. tomato paste
1 tsp. granulated garlic (or 1 clove fresh garlic, minced)
1 tsp. onion powder
1 tsp. smoked paprika
Salt and pepper to taste


Here's what you'll do:
- In a medium skillet (I use an 8-inch cast iron, but any skillet will work) over medium heat, add the oil and let it heat up for 1 minute.
- Add the diced onions and saute for 2 minutes or until translucent. Then add carrots and saute for 2 minutes (saute for more time if you like your carrots softer; you can test it by piercing it with a fork or paring knife).
- Sprinkle about 1/4 tsp of salt over the vegetables (more or less depending on your taste).
- Add the whiskey and let it cook off for 1-2 minutes. Then add the mustard, brown sugar, tomato paste, garlic, onion powder and smoked paprika. Saute for 2 minutes or until sugar is dissolved and garlic is fragrant.
- Add shrimp and cook for 30 seconds on each side until pink. Sprinkle a bit of salt and pepper on each side as you cook.
- Once the shrimp is mostly pink and curled, turn the heat off and add the butter to finish the sauce. Stir to incorporate, take a little taste of the sauce and add more salt and pepper if needed.
- Serve over cooked pasta or on a plate with salad.
- Top with freshly grated Parmesan cheese if desired.
- Enjoy!

New York, New York 2018 (various eateries)

The Big Apple is always a fun place to visit. This particular visit included less touristy activities and more eating and enjoying of the sights, people and sounds of the city. It's a wonder how a place so populated can be full of so many nice people. I think the long history and little mom and pop eateries makes a big difference in terms of embodying a culture of people who take pride in offering quality products and services. I love that a couple of the places I visited nine years ago are still around and still producing high-quality products. I look forward to many future visits.

Here are some of the things I've enjoyed.

Enjoy this view of the city.

Excellent Dumpling House
165 W 23rd Street, New York
https://excellentdumpling.com/
Specializing in dim sum and Shanghainese food, this restaurant was typical in terms of atmosphere, (not a lot) but it was great in terms of my kind of comfort food. The service was professional and I was excited for the food as soon as I sat down and took a look at the vast menu.


Hot and Spicy Wonton. These meaty morsels were soaking in a bath of chili sauce mixed with some peanut butter. I was not expecting the peanut butter, but it was balanced enough to give the dish a nice nutty quality that was pretty tasty. The meat filling was savory and juicy as well.

Steamed Crabmeat Xiao Long Bao. These were on par with some of my favorite soup dumplings. Filled with pork, crab and that wonderful broth, the skin was thick enough to hold everything in but not too thick to be doughy. The filling inside was hot and savory and the vinegar with ginger that was served with them balanced them out nicely.

Siu Mai. I love it when there's a whole shrimp on top of my sui mai. These were substantial and the pork and shrimp were fresh, juicy and seasoned well.

Peking Duck Spring Roll. I can only guess that this is their way of using any scraps of duck meat that cannot go onto a plate of a whole peking duck. Very clever, in my opinion. The savory duck meat and vegetables mixed nicely inside a very crunchy flash fried eggroll. This was a great crunchy contrast to the many soft dumplings.

Shanghai Style Fried Noodle. One of my favorite noodle dishes. This was one that I grew up eating. Surprisingly, the noodles were cut into smaller lengths, probably to accommodate their more western clientele who have difficulties slurping long noodles. But all the same, these were a bit smokey from the hot wok and had tiny bits of flavorful char with savory meat and fresh vegetables. The sweet and savory sauce coated each noodle perfectly and I was very happy eating this dish.

BBQ Pork Belly. Another favorite dish, this belly was slow roasted with a sweet and savory bbq sauce until tender but not quite falling apart. The thin slices against the grain made these easy to eat and was a great standout dish.

Citizens of Chelsea
401 W 25th Street, New York
https://citizens.coffee/theog/
A cafe with an Australian menu, this cozy breakfast and lunch spot has everything that I loved from my last trip to Australia, including beetroot, artfully foamed coffee and perfectly poached eggs. The modern design and friendly staff also made this establishment a welcoming place to visit.



Flat White. An Aussie favorite, this one met my expectations of rich, robust and delicious coffee flavors.

Pulled Pork Benny. Served on crispy smashed potatoes rather than an english muffin, this pulled pork was super tender, succulent and savory with a mildly tangy bbq sauce mixed in. The perfectly poached eggs on top were smothered in chipotle hollandaise sauce and topped with fresh scallions. A well prepared and tasty way to start the day.

Salmon Eggs. Salty and savory smoked salmon were placed atop thick cuts of toasted rye sourdough bread smeared with beetroot labneh and finished with bountiful poached eggs. Served with pickled onions and a fresh spinach salad, this was a light but satisfying meal.

Cookshop
156 10th Avenue, at 20th Street, New York
https://www.cookshopny.com/
This establishment is committed to serving honest food made from sustainable and locally-sourced purveyors. I was drawn to the simple but delicious-sounding menu. The warm, friendly atmosphere made for a comfortable experience.

Cappuccino. It's always so comforting to have a cup of coffee that is exactly as expected when the first sip is taken. This one fit the bill with creamy foam and roasty flavors without bitterness and without requiring much sugar.

Cookshop Breakfast. A very hearty meal with two fried eggs, savory Lancaster grits, crispy applewood-smoked bacon, and delightfully herbaceous italian sausage. Good thing this breakfast came with a biscuit and tart jam to soak up all the meaty goodness.

Buttermilk biscuit. This very large side kick to the Cookshop Breakfast was a warm, flaky, moist biscuit with butter and jam. I could have eaten this by itself.

Egg & Sausage Sandwich. I love breakfast sandwiches, and this one definitely hit the spot. An oozy fried egg was combined with savory housemade italian sausage, aged cheddar, and jalapeno-cabbage slaw on a warm, buttery brioche roll. The potato hash served on the side was cooked in the fat of the sausage. The portion was just enough for me to feel completely satisfied.

Jammy Crumb Cake. An excellent coffee cake that was moist, perfectly crumby with just enough jam in the center to gently sweeten each bite.

Best Bagel & Coffee
225 W 35th Street, New York
http://www.bestbagelandcoffee.com/
There are probably a number of message boards and web sites dedicated to debates on which bagel place is the best in New York. I didn't have a lot of time to try more than one, but this place had excellent bagels, and a large variety of spreads and toppings. The service was efficient and the thought of hand rolling every single bagel sold in this establishment, was astonishing, given the long line.


Pumpernickel Bagel with Sun-Dried Tomato Spread. A great chewy texture, and the hearty rye flour gave this bagel a nice roasty, nutty taste. The generous smear of sun-dried tomato spread added an additional savory, sweet and creamy component. I enjoyed this combo very much.

Plain Bagel with Bacon, Egg & Cheese. This "plain" bagel was not plain at all. The great chew was  consistent with each bagel and the added salt from the bacon, egg and cheese made this is a very delicious breakfast sandwich.

Sesame Bagel with Plain Cream Cheese and Smoked Salmon. Sesame is one of my favorite seeds and this bagel was full of toasted sesame flavor. Also one of my favorite bagel sandwich combinations is sesame seed, plain cream cheese and smoked salmon. This was a very tasty version.

L'Arte Del Gelato
75 9th Avenue, New York
http://lartedelgelato.com/
Located in the famous Chelsea Market, this is a gelaterie that only uses fresh ingredients and hand makes every batch of gelato. It's sometimes surprising to learn that a small shop in a shopping plaza is actually quite artisanal and specialized. Maybe I just live in an area where most stores or shops are chains and run by corporations rather than a passionate individual. I love supporting these little shops. The quality of this gelato was very high and I'm happy I got the opportunity to taste it during this trip.

Stracciatella. This very simple flavor, chocolate chip, is one that I almost always gravitate toward when it comes to gelato. I remember tasting this many times while in Italy, and this one reminded me of my trip there. Creamy, just sweet enough, and the crunchy bits of chocolate made this a very nice little treat while walking around the market.

Ample Hills
141 8th Avenue, New York
https://www.amplehills.com/
A mom-and-pop ice cream shop with several locations around New York and Brooklyn, this shop has grown exponentially since 2011 and offers new flavors every chance they get. Around the snacking area are windows into the kitchen, so everyone can see their ice cream created. It's nice to have an ice cream shop nearby and open after dinner as well.


Sweet Cream & Cookies. A classic combination of sweet vanilla ice cream with crunchy chocolate cookies. They nailed the ratio of creamy, sweet ice cream and crunchy cookie crumbles. I also really enjoyed the house made sugar cone. It's wonderful to smell the aromas of freshly made waffle cones.

Peppermint Pattie. Bursting with peppermint flavor, this creamy ice cream was stuffed with pieces of chocolate covered peppermint patties. A hint of peppermint oil made the coolness last in your whole mouth and nasal cavity. This was a whole head experience.

New York Pizza Suprema
413 8th Avenue, New York
http://nypizzasuprema.com/
This place is the pizza mecca in New York. This very un-fussy, no-nonsense joint serves probably the best New York style pizza, anywhere. After devouring my fantastic slice, (or two) I looked around to see many pictures of celebrity chefs hanging all around. I normally don't believe the hype when it comes to widely publicized restaurants, but this one has passed the test of time and taste. For as long as they've been around (since 1964) and as many pies as they sell each day, it's amazing (and well appreciated) that they still make their own mozzarella, dough and sauces fresh every morning.


Fresh Mozzarella with Basil. The classic pizza that is difficult to do well. This one was just right. Thin, crispy crust, just the right ratio of cheese, sauce and fresh basil with a dusting of Pecorino Romano. My favorite.

Meat Lovers. A dream pizza for the meat lover. A thin crust covered with ham, pepperoni, sausage and meatballs. Each topping was high quality and well made. The right amount of sauce and mozzarella cheese was added to hold everything together without masking any meaty goodness.

Sicilian Pepperoni. This was a thicker crust, baked in a square. In spite of the thickness, the crust was light and fluffy on the inside and crisp on the outside. The pepperoni was excellent and the sweet tomato sauce and dusting of Pecorino Romano brought it all home.

Sicilian with Sausage. Fresh mozzarella, savory sausage, blobs of tomato sauce and fresh parsley topped a thicker crust. Each bite was a little different, with more cheese here, more sauce there, but all was good.

The Hot Honey Slice. This might have been my second favorite slice of our two trips to this amazing pizza place. Made with fresh mushrooms, super finely whipped ricotta, fresh parsley and mozzarella. The honey was drizzled on after it came out of the oven to maximize oozyness. Sweet and savory is an excellent combination and this one did it in fantastic pizza form.

Creamline
75 9th Avenue, New York
http://www.creamlinenyc.com/
Top quality, local, sustainable milk is the focus of this fast-casual stop. Also located at the Chelsea Market, this was a great place for a quick milkshake and well-made, delicious American classics like burgers and fries.


Two Cookies & Cream. Made with local milk that was pasteurized but not homogenized, this was a silky, thick and creamy milkshake that tasted like milk and ice cream with cookies. Simple but good.

Side of Fries. Some of the best fries I've had since visiting Australia last year. These had a great potato taste, were crisp on the outside and soft on the inside. I'm not sure why it's so difficult to make such a simple food. It's always the simple things that are difficult to do well.

2018 WhiskyFest, New York
1535 Broadway, New York
http://www.whiskyfest.com/
As a fan of whisky in all forms, I also like to try new distilleries and whiskys made from grains other than barley and corn. There's now more variety than ever before and I enjoy going to these types of tasting events to talk to the actual owners/distillers and learn more about what's available in the world of whisky. In 2018, I attended the New York WhiskyFest and sampled a few (maybe more than a few) new whiskys. Another great aspect about this particular event, is the fantastic food that is served buffet style, through the duration of the evening.



LAWS Whiskey House
https://www.lawswhiskeyhouse.com/
This was one of my favorite whiskeys at this event. Located in Colorado, this whiskey is not available in California, or many other states, just yet. Their philosophy on the craft of whiskey is to emphasize using local, heirloom grains and always focusing on quality over quantity. This simple, but time consuming, philosophy produces exceptional products made by hand.

The whiskey pictured below is made from rye and barley, is 100 proof and aged for over four years in new, charred, American oak barrels. It is sweet on the nose with notes of caramel and orange. The finish is rich and clean.

Pulled Pork and Cabbage Slaw. One of my plates of food from this event. This was very tender, moist and succulent pulled pork. Served with a briney cabbage and carrot slaw, this was a delicious accompaniment to the delicious whiskys.

Various items. My second plate was not as organized as my first, but just as delicious. I piled on samosas, mac and cheese, a tomato sauce covered meatball, an empanada and various pork and veggie dumplings. Each item was well made, tasty and made me want to hire the catering company for my next big party.

Waldy's Wood Fired Pizza & Penne
800 6th Avenue, New York
https://www.waldyspizzanyc.com/
A local pizza place that does their pies a bit different. The crust is thinner and crunchier and they take the toppings all the way to the edge. I don't discriminate against any pizza, nor do I expect pizzas to be round. These were oval, included high-quality ingredients and added some variety to my New York pizza enjoying experience. Cooked in a wood-fired oven, these pies also had a gentle smokiness that added a nice char flavor.


Braised Lamb, Roasted Lemon & Oregano. A delicious topping combination with tender lamb. The roasted lemon was sprinkled in just a few places so the bite with the lemon added a bit of savory, tangy, citrus sweetness. The oregano just melded into the cheese and added a nice herbaceous note.

Sweet & Hot Sausage with Roasted Red Peppers. This pie was topped with some juicy, savory sausage, sweet roasted red peppers, fresh mozzarella and fresh parsley. The tomato sauce used was applied sparingly to enhance the pie without making it soggy. Another enjoyable pizza.

Very Fresh Noodles
425 W 15th Street, New York
http://vfnoodles.com/
Another delicious little spot at the Chelsea Market, this place offers hand-pulled wheat noodles with a variety of ways to eat them. With very few bar seats, this is more of a slurp-and-go type of place between shopping and walking around.



Tingly Cumin Lamb. This bowl had savory, tender lamb on the bottom, sichuan peppercorn, cumin, chili oil, celery and fresh green onion. After a bit of tossing, these long, chewy noodles were coated with a tasty gravy that left my mouth with a little tingle from the sichuan peppercorn and a little heat from the chili oil.

Very Spicy Dan Dan Mian. Coated with sichuan peppercorn, fried broad beans, scallions, cucumber and flavorful ground pork, these "spicy" noodles were actually spicy. Very enjoyable chewy noodles with a nice contrast of crunchy broad beans and fresh cucumber.

I think each time I visit New York, I'll try to stay in a different area so I can experience the different neighborhood spots and maybe do a little more shopping for food souvenirs. This week-long foray was a very enjoyable one!

Spicy Asian Chicken or Pork Marinade (Recipe)

For somewhat quick weeknight meals, I like to use the same marinade with different proteins and mix and match the sides. This ensures there's some variety, while still making my life easier during the busy workweek. I tend to do a lot of prep on the weekends and will add marinades to already portioned proteins in baggies, keep them in the freezer and defrost and cook as needed. For sides, I tend to make big batches of potatoes or sweet potato mash or salad dressing, so cooking and serving is fast and easy when I'm in a rush to get dinner ready for the family.

Below is a marinade recipe along with some serving ideas.

Here's what you'll need:
1/4 cup Gochujang
1/4 cup fermented soy bean paste
1/4 cup brown sugar, loose is okay
1/8 cup soy sauce
2 tbsp. dijon mustard
2 tbsp. chopped pickled cherry peppers, plus liquid (less or more depending on your heat preference)
1 tsp. fresh cracked black pepper
1/2 tsp. salt or to taste

Here's what you'll do:
- Mix all ingredients together in a medium bowl.
- Use only what you need to spread under chicken skin or over pork chops.
- Marinate on a plate or place in baggies overnight or freeze and defrost as needed.
- Roast chicken in oven at 350 degrees until thickest part of breast registers 165 degrees.
- Pan cook pork chops until thickest part of meat registers 140 degrees (for medium).
- Serve with sweet potato mash, pan-fried potatoes, salad or poached peas (recipes not included).
- Enjoy!

Australia (various eateries)

I consider Australia my home away from home. Mostly because I have extended family there. It's a very comfortable place to be, with the beautiful scenery, nice people and fantastically delicious food!

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.