Jasmyne Tea

Sweet Cheese Pie with Poached Quince

If there is one recipe you make from Turkey: Recipes and Tales from the Road by Leanne Kitchen, it has to be this one.

This book, although pure food porn, also has some amazing recipes that really show us that there's more to Turkish cuisine than pide and adana. The pictures (and the stories!) are colourful and vibrant, with a sort of rustic charm that really makes me want to visit Turkey.

Source

This pie is decadent and sweet, with a super crispy filo crust encasing a silky smooth ricotta mixture, flavoured delicately with lemon and vanilla. The oven poached quince lends its unique flavour and sweetness to the dish, matching it perfectly and making everyone reach for seconds.

Sweet Cheese Pie with Oven-Poached Quince
*Adapted from Turkey: Recipes and Tales from the Road by Leanne Kitchen

INGREDIENTS
Sweet Cheese Pie
220g caster sugar
1 tbs lemon juice
700g firm fresh ricotta cheese
1 vanilla bean, seeds scraped
2 eggs
2 1/2 tbs icing sugar
125 mL pouring cream
1 1/2 tbs sifted plain flour
8 sheets filo pastry
125g melted butter

Poached Quince
3 quinces, peeled, cored and halved
330g caster sugar
2 cinnamon sticks
625 mL boiling water

1. For the oven-poached quince, preheat the oven to 180 degrees Celsius. Arrange the quince halves in a high-edged baking tray in a single layer, and scatter over the sugar. Pour over the boiling water, add the cinnamon sticks , then cover the dish with aluminium foil and cook for 45 minutes.

2. Turn the quince halves over and cook for a further 45 minutes, until the quince halves are tender. Remove from the oven and leave to cool in the syrup. Cut the quince into wedges to serve, retaining the syrup.

3. For the pie, combine the caster sugar with the water in a saucepan over medium-low heat and bring to a simmer. Cook for 5 minutes, then remove from heat and add the lemon juice. Leave to cool.

4. Process the ricotta, vanilla seeds, eggs, lemon juice mixture and icing sugar in a food processor until smooth. Add the cream and pulse until just combined. Add the flour and pulse until smooth, then set mixture aside.

5. Brush a 24cm round baking dish with melted butter. Place a sheet of filo pastry in the base of the dish and brush liberally with butter (keep the remaining filo sheets under a damp tea towel to prevent it drying out). Repeat with the rest of the filo pastry,  placing each sheet at an angle so that the overhang evenly lines the dish.

6. Spoon the ricotta mixture into the pastry case, and fold the overhanging pastry over the filling to cover. Tear up a leftover sheet of filo pastry and scrunch up the pieces to fill in any gaps in the middle of the pie. Bake the pie in the oven for 30 - 40 minutes, or until golden and slightly puffed. Remove from the oven.

7. Spoon the reserved quince syrup over the top of the pie, then leave to cool to room temperature. Cut the pie into slices and serve with the quince on the side.

Angelo's On The Bay, Cabarita - Take 2

There is NOTHING I hate more than a stranger who spoils my time out.

There we were, celebrating our friend Joon's acceptance into Bond University on the Gold Coast at Angelo's on the Bay, minding our own business (and we're not a particularly rowdy bunch, so it's not like we were screaming or anything); the table next to us was conducting a wedding reception, and they decided to have a speech. Glassed were tapped with silverware, and the mother of the bride stood up - and, doing the respectful thing, we quietened down a little.

BUT, apparently that wasn't enough for some shrew sitting at that table - she actually turned around and shushed us repeatedly as if we were small children, instead of doing the adult thing and politely asking us to be quiet for a moment. Stephen and Joon, being the classic passive aggressives, started talking louder. Said shrew literally turned around in her chair, gave us the evil eye for 30 seconds, then shushed us again with her finger literally in front of her mouth.

I may or may not have sworn at her.

Irritating episode aside, we chose Angelo's at the Bay because we've always had good experiences there. The food's wonderful, the service is top notch, and the atmosphere is normally pleasantly ambient.

Bread Rolls

We started with some rolls as we were waiting for everyone to find parking, then ordered drinks for the table.

Banana Colada - $18.50

This was mine: Malibu, fresh banana, banana liqueur, coconut cream and pineapple juice were all combined to creat the Banana Colada. It was a little strong with the banana liqueur, which masked a lot of the other flavours, but still enjoyable.

Roasted Sea Scallops on the Shell - $22.00

6 perfectly roasted scallops graced the plate, cooked so that the flesh was still delicate and basted in a hazelnut and chervil butter.

Caramelised Eschallot & Brie Tarte Tatin - $21.00

The tarte tatin was a beautiful starter, the eschallot caramelised until soft and tender, with the brie underneath supporting it's sweetened yet tangy flavour. It was served with a velvety cauliflower veloute, and asparagus and micro herbs tossed in a fresh salsa verde.

'On The Bay' Seafood Platter for Two - $140.00

We tried this platter last time, and the quality seems to be pretty consistent. The top plate was where the cold seafood resided, consisting of oysters, king prawns, lobsters, raw salmon, and a seafood salad served inside avacado halves.

The lower plate included battered and fried calamari and fish, roasted scallops and chips, which came with tartar and cocktail sauce.

Pappadelle - $23.00

A large serving of al dente, house-made pappadelle was served with a fall-apart beef cheek ragu, with porcini mushrooms lending their nutty flavour and parsely giving some freshness. The whole delicious concoction was topped with truffle-infused pecorino, a decadent finish.

Grilled Atlantic Salmon Medallions - $33.00

The salmon was flakey and moist, the skin grilled until crispy. The medallions were served on white bean puree and a zucchini and dill salad, and drizzled with an aromatic basil emulsion. Roasted kipfler potatoes and cherry tomatoes also dotted the plate.

House-Made Pumpkin & Chestnut Ravioli - $28.00

The pasta for the ravioli was a little thick for my taste, but the mixture of pumpkin and chestnut was surprisingly well-matched, and the burnt sage butter accentuated the flavour. Topped with creamy marinated goats feta, it was a great dish.

White Chocolate & Amarena Cherry Creme Brulee - $15.00

It wasn't my dessert, but I still stole a spoon so I could crack the sugar top. It shattered perfectly! The custard was flavoured with super-sweet white chocolate, but balanced with sour amarena cherry and served with crunchy biscotti.

White Peach Pannacotta - $15.00

The pannacotta was thick and creamy, and delicately flavoured with peach and topped with rosewater pashmak. A tart strawberry consomme also graced the plate, and three small pieces of amaretto jelly finished it off. The plating was a little clumsy, but each seperate element was beautifully made.

Mini Dessert Plate - $20.00

The mini dessert plate was a tasting plate of three different desserts on the menu. The first was the very same peach pannacotta we'd just tried, but set within a chocolate cup. The middle dessert was an almond and Iranian dried-fig and cognac frangipani tart, with honey and nougat gelato, strawberry salad and vanilla-bean anglaise. I wasn't a particular fan of the dried fig, but I really liked all the other elements. The last dessert was the white chocolate and cherry brulee.

Honey Poached Figs with Mixed Berry Sorbet - Special

We were told that this dish came with honey poached fresh figs, but the honey syrup was only drizzled over the top, so the figs were inconsistently cooked. However, the flavours were good, and the berry sorbet was very well executed.

The food here is excellent, with a focus on quality and decent portions, and the service is always impeccable. We did exchange death-glares as we left, but it's not the restaurant's fault if some of their customers turn out to be unpleasant, and I'd totally come back if the opportunity presented itself.

Angelo's On The Bay

Prince Edward Park, Phillips St
Cabarita
NSW 2137

Tel: (02) 9743-2225
Fax: (02) 9736-2391

Email: angelosonthebay@iprimus.com.au

http://www.angelosonthebay.com.au/

Truly, Madly Tim Tam (Sponsored Post)

There are certain things that people say they love, but what they really mean is that they really like it.

So obviously you know that's NOT what I mean when I say I love Tim Tams.

Seriously. Tim Tams and I have had a lengthy, tumultuous affair for many years, born of a fierce and passionate love of the chocolate-coated crunchy biscuit with chocolate-cream filling. I remember when I was young it was the in thing to bite off both ends of a Tim Tam and use them as chocolatey straws to suck up our tea or milk, and I still do it even now.

Source

Whether you're a fan of the original Tim Tam, or prefer the newer versions like Turkish Delight (my personal fave), there's a Tim Tam for everyone, and now there's an ad for everyone too!

Arnotts have launched the 'Truly, Madly Tim Tam' campaign, and you can be a part of it! Simply click here, watch the ad on Youtube and follow the link beside the video to get your very own personalised ad!

This is a Rocketfuel sponsored post.

Antipasto Roulade

It's so exciting: Stephen's sister Melissa has gotten to the point where she's testing out recipes for her kitchen tea, and I'm going wedding dress shopping for the first time tomorrow for my own wedding. Things are moving forward! *girly squeal*

One of the recipes was straight off the top of her head, an idea she had whilst perusing the menu at her reception venue. It's quite ingenious - a roulade made up of all of our favourite elements on an antipasto platter, including prosciutto, bocconcini, sundried tomato and eggplant. It's quick, it's easy, and it's something I'll definitely be busting out when I next have a party.

Antipasto Roulade

The recipe is quite simple, and it really depends on what you like. We started off with approximately 12 pieces of prosciutto, laid out on a sheet of cling wrap in 2 groups of 6 slices, each overlapping to make a sort of large rectangle. Bocconcini cheese slices were then layered on top, then thin slices of pickled eggplant and sundried tomato. The whole thing was carefully rolled up while still managing to keep the cling wrap on the outside, then refrigerated for an hour or so to set. When ready to serve, we just carefully sliced 2 cm thick pieces with the cling wrap still on, unwrapping when each slice was cut. Served with a bit of lettuce for garnish and some balsamic vinegar, and hey presto!

You can easily use any other type of antipasto you like, such as artichoke hearts or capsicum.

Red Rooster, Harlem, New York, NY USA

New York City speaks of many things for me. It's a metropolis of fashion, food, art, history, music, and theatre, all very interesting and important things to me, and walking through this massive city you'll see five very different boroughs or areas, and hear over 800 languages being spoken. Approximately 50 million tourists visit every year, and I was very lucky to be one of them.

When we were planning our trip, I knew straight away I wanted to try soul food. I used to read a lot of American literature as a teen, and it was the sort of food I'd dream of eating as I forced down another of my mother's failed attempts at curried sausages (thanks Mark Twain). Luckily, we knew just the place to go.

Red Rooster is run by chef Macus Samuelsson and was opened in 2010, almost directly across the road from Sylvia's in Harlem. We arrived there a tad early, and so waited in the bar area, and already the place was swarming with people. By the time our friendly waitress had led us to our table, we'd already planned what to order, and so got stuck in straight away.

The Earl of Harlem - US$15.00

The Earl of Harlem was a distinguished cocktail to start with, comprised of Bulleit bourbon, Earl Grey tea and spiced coriander syrup. It had a hell of a kick, but I loved it.

Prosecco (Pisani, Italy) - US$11.00

My glass of prosecco was insanely crisp and dry, with the aroma reminding me of apples, or maybe apricot. I was a fan of the simplicity of this wine, and found it to be an excellent aperitif.

Corn Bread - US$6.00

Corn bread was something I'd been wanting to sample since arriving in America, and I think this was a great first sample. Two neat squares of slightly crumbly corn bread were accompanied by a sweet honey butter and a tomato chutney with a bit of bite.

Jerk Bacon and Egg - US$18.00

The Jerk Bacon and Egg was like the best big breakfast you'll ever have. The egg was cooked to gooey perfection, and served with brown beans, charred pork ribs and a type of Haitian pickled cabbage called pikliz. THIS was the soulfood I'd been looking for, and I was hard pressed to share it with Stephen!

Pot Roast for Two - US$79.00

The pot roast for two was a high point in an entire evening of high points. It came highly recommended by our waitress,  and was cooked perfectly rare, with a flavoursome charred outer. Not only was there more meat than you could shake a stick at, but the dish came with some roasted veggies and a rich, cheesey potato bake:

Potato Bake

Rich, creamy, and extremely decadent, this potato bake has ruined me for all other potato bakes. It was given a little added dimension with some herbs, and it was comforting and wholesome.

Black Eyed Peas - US$8.00

We ordered a serving of black-eyed peas as well,  which were cooked until soft and the gravy reduced. They were flavoured with chives, their oniony aroma going well with the peas.

Whiskey Fudge - US$5.00

By the time we were done with the mains, we were SO stuffed, even though we really wanted to try the sweet potato doughnuts. We opted for the whiskey fudge instead, and were presented with three squares of glossy, delicious whiskey goodness, covered with a sprinkling of macadamia nuts.

Smokey Jasmine Earl Grey - US$3.00

We finally finished our epic soul food banquet with some Smokey Jasmine Earl Grey tea, and paid our bill. We were SO satisfied with out experience here, and SO happy with the prices, which would have easily been doubled had we been in Sydney. I'm definitely coming back here when we next visit; anyone who finds themselves in the area needs to visit pronto!

Red Rooster

310 Lennox Ave
New York, NY
10027

http://redroosterharlem.com/

Sticky Date Cake with Butterscotch Sauce

So apparently there are people out there who have never had sticky date  pudding.

"What sort of deprived childhood did you suffer through to not ever have had sticky date pudding?!?!?!" I yelled at Stephen. In front of his mum.

Oops.

Despite my chronic foot-in-mouth disease, Stephen's mum graciously deigned to try this totally awesome sticky date cake, smothered in a sexy butterscotch sauce. It's thick and luscious, and gorgeous when served warm. All in all, not a bad specimen to have as your first sticky date experience.

Sticky Date Cake with Butterscotch Sauce
*Adapted from Bill Granger's Best of Bill

INGREDIENTS

300g medjool dates, pitted and chopped
1 tsp bicarb soda
70g diced unsalted butter
170g caster sugar
1 tsp vanilla extract
2 lightly beaten eggs
185g self-raising flour, sifted
185g soft brown sugar
200mL cream
150g unsalted butter, extra

1. Preheat oven to 180 degrees Celsius, and grease and line the base of a 20 cm spring-form cake tin. Put the dates in a saucepan with 250mL of water and cook, stirring occasionally for 5-6 minutes until the water has been absorbed. Remove from the heat and stir in the bicarb and 70g of butter; set aside to cool for 10 minutes.

2. Transfer dates to a large mixing bowl, add the sugar, vanilla and eggs and stir well. Fold in the sifted flour until combined, then pour into the prepared tin and bake for 50 minutes (check if it's cooked with a skewer inserted in the middle). Leave in the tin for 5 minutes, then turn out and cool on a wire rack.

3. For the butterscotch sauce, heat the sugar, cream and extra butter in a saucepan over a medium heat, stirring to dissolve the sugar. Bring to a simmer and cook over a low heat for 3 minutes, then pour over the sticky date cake to serve.

Sassy's Red, Sydney CBD

I've been bitten by the travel bug; ever since my return from the States I've been planning my next trip. I've got folders full of bookmarked travel advice for Thailand, Singapore, and Malaysia - clearly the colder weather has me craving some sunshine and pina coladas.

Unfortunately money is a major factor when it comes to travel, and as we're currently saving for our wedding and another trip to the US for Stephen's research, the closest I'm going to get to South-East Asia for the moment is at a restaurant.

The cuisine and decor at Sassy's Red, run by the brains behind Chinta Ria at Cockle Bay Wharf, is based on cafes in Malaysia. Situated on level 5 in the Sydney CBD Westfield's, everything about Sassy's Red is bold, colourful and bustling, and it's reflected in the food.

Roti Canai - $4.00

This was my first Malaysian roti experience. The outside was flaky and a little dry, but the inside was soft, stretchy and a little doughy. It was served with a spicy chicken curry sauce, which was creamy with coconut milk; chilli gave a little kick to the sauce.

Mee Goreng - $11.00

My sister Katie wanted noodles, so I ordered the Mee Goreng. It was too spicy for her, but it was a perfect heat for me - just enough to tingle the tastebuds. Chunks of chicken fought for attention with cubes of tofu, and bean sprouts and crispy fried onion added some textural variety to this noodle dish.

Nasi Lemak with Beef Rendang - $11.00

I ordered the Nasi Lemak with Beef Rendang, which Katie stole after rejecting her noodles. The rendang was magnificent, with tender chunks of beef simmered in a gravy redolent with chilli. The rice was meant to be cooked with coconut milk, but I didn't detect any difference between that rice and rice cooked with plain ole water. Pickled veggies, nuts, and an egg split in two filled out the rest of the plate.

It's hard to feel disappointed with a lack of travel opportunity when your belly's full of such delicious food. It was a great experience, and I look forward to trying Chinta Ria's Mood For Love upstairs as well.

Sassy's Red

http://www.sassysred.com/

Westfield Sydney, Level 5, Shop 5002
Cnr Pitt St Mall & Market St
Sydney
NSW 2000

Phone: (02) 8072 8072

Ruby's Diner, City of Commerce, California, USA

What's one thing that every tourist should do whilst in California?

Shopping.

[Oh, how I love shopping.]

Right outside LA is a factory outlet called The Citadel, FULL of brand names. We went a bit nuts at Calvin Klein and I spent more money in one afternoon than I did in the 4 weeks I was in the US, but I don't regret it at all :)

I had wanted to eat at an authentic American diner during my time there, and luckily for me there was a Ruby's Diner at the outlet.

Started in 1982 by Doug Cavanaugh in Balboa, California, Ruby's was named after Doug's mother. He decided on a 1940's themed diner because "that's when Balboa had its heyday!". They filled the store with memorabilia from the era and opened with a simple menu of burgers, hot dogs and malt shakes.

Now with restaurants all across Southern California, Missouri, Pennsylvania, New Jersey and Nevada, Ruby's is a wildly successful chain of diner restaurants that still focuses on quality food and service.

Malted Chocolate Shake

Peanut Butter Cup Shake

We started with good old-fashioned milkshakes. Considering how many options there were, Stephen was probably a little too old-fashioned in ordering the malted chocolate shake, but it was really well executed. I ordered a peanut butter cup shake, which I guess was really just peanut butter and chocolate. Both shakes were thick and creamy, with a little extra served on the side in metal cups. Generous dollops of whipped cream and cherries graced the tops.

Cheeseburger

We both got cheeseburgers, which came with a giant serving of freshly-cooked fries and a slightly less significant salad. The burger itself was glorious, a structure of squishy bread, crunchy lettuce, tart tomato, tender, juicy beef and American cheese. Ketchup and mustard were provided, of course.

This was just a quick stop during our marathon of shopping, but next time I'm in California I'll definitely be trying something else on the menu. The service was impeccable, the food quick to come out but still amazingly fresh.

Ruby's Diner

100 Citadel Drive #222
City of Commerce
CA 90040
USA

Phone: 323.382.7829

http://www.rubys.com/index.aspx

Compost Cookies

Momofuku Milk Bar was definitely on my to-visit list when I went to New York, but unfortunately we just weren't able to go. There was so much other cool stuff to do (like shopping, eating bagels and watching shows on Broadway) that we  just didn't make it there.

So I bought the book! In one fell swoop, I combined my love of internet shopping and food, and in no time at all my copy of Momofuku Milk Bar by Christina Tosi was in my hands.

I knew immediately that I wanted to make the Compost Cookies - I mean come on, big, chewy cookies filled with all of the junk food I love? I put ground coffee, potato chips, Tim Tams and mini pretzels in those bad boys, and seriously? I wish I'd put more ingredients in, because it really is a case of 'the more, the merrier'. I did skip the graham cracker crust mixture because I didn't have the ingredients, but it still worked out in the end. Give them a go, because this just might be the best cookie you ever have.

Compost Cookies
Adapted from Momofuku Milk Bar by Christina Tosi

INGREDIENTS

225g unsalted butter at room temp
200g castor sugar
150g light brown sugar
50g glucose syrup
1 egg
1/2 tsp vanilla extract
225g flour
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
150g mini choc chips
40g rolled oats
2 1/2 tsp ground coffee
50g potato chips, roughly crushed
50g mini pretzels, roughly crushed
4 tim tams, roughly crushed

1.  Combine the butter, sugars, and glucose in a large mixing bowl with a wooden spoon for about 3 - 4 minutes until light and creamy (if you have a kitchen-aid, by all means use it: medium high for 2 minutes). Add the egg and vanilla, then mix until fully incorperated, at least 5 minutes.

2. Add the flour, baking powder, baking soda, and salt, and mix until the dough starts to come together - this should take about 1 - 2 minutes. DO NOT OVERMIX. Add the chocolate chips, oats, and coffee, and mix until just incorperated, about 30 seconds. Add the potato chips (we used Red Rock Deli), pretzels and tim tams, then gently stir until just mixed in.

3. Use an ice-cream scoop to portion out the dough onto baking-paper lined trays. Your cookies  will need a LOT of space, so leave about 10 cm between each one. Slightly flatten the tops, cover the trays with cling wrap and refrigerate for an hour.

4. Heat the oven to 190 degrees Celsius, and bake the cookies for 15 - 20 minutes, checking at 12 mins. They should be light brown on the edges but still yellow in the middle. Cool completely before removing from trays.

A Fond Farewell to Cotton Duck, Surry Hills

Alas, all good things must come to an end.

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

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

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

Cucumber Drink

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

Lychee Cocktail

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

Blackcurrent Cocktail

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

Chickpea Puree with Flatbread

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

Roasted Prawns, Poached Leek, Garum and Caviar Lentils

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

Pork, Cucumber, Beetroot

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

Soft Corn & Polenta Pudding

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

Duck Ravioli

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

Ratatouille

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

Cape Grim Sporalli Dorsai

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

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

Sheeps Milk Yoghurt, Wild Fennel Sherbert & Organic Blueberry Meringue

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

Sugar Plum Tart

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

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

Cotton Duck (Closed)

Formerly at 50 Holt St,
Surry Hills, NSW
2010