What I ate today - the food thread

[Milboo]

Haven't had a good laksa in awhile, this combo number hit the spot. For the Asia-philes living in Sydney, you've probably heard of Jimmy's Recipe ;')

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Never disappoints! Well overdue for a trip there.

 

[blackcat20]

Had a lovely dinner at Gingerboy earlier this week.

Beef tataki


Pork bao and chicken ribs

Pork belly

Vego green curry

 

[Denali]

That pork looks so good.

 

[blackcat20]

That pork looks so good.

It was delicious, lots of meat and good crackle.

 

[Saltywings]

It was delisious, lots of meat and good crackle.

I've heard some pretty good things about Gingerboy but that one time I decided to go, I ended up at Ezard's eponymous restaurant instead. Will have to put it on the list for my next Melbourne stint.

 

[amaroo]

It was so good, I went back and ordered the version with prawn scrambled eggs ... this was even better!!

 

[Cossie]

Vege spring rolls last night, followed by vege noodle soup and steamed mekong fish.... I only got a photo of the spring rolls.
The spring rolls are accompanied by fried river weed, a bit like seaweed I guess.

Luang Prabang Kitchen which is next to the 3 Nagas, where we are eating at tomorrow night, if it is anything like last year, we are in for a treat.

All the food so far has been excellent, it's really a difficult decision as to where to eat each night.

 

[Saltywings]

Quay's closing down at the end of March for an extensive 3-month renovation of the entire space - including the menu itself. I'm not actually a big fan of Quay but I've always enjoyed their snow egg (gets me every time), so one last hurrah before its inevitable removal from the menu!

From L-R T-B:
1) Sourdough, cultured butter, salt
2) Congee of hand-dived scallops
3) Blackmore wagyu w/fermented chilli
4) Uni & koshihikari congee
5) Slow-cooked quail w/fermented mushroom custard
6) Roasted pasture duck & fermented wild rice
7) Steamed coral trout w/sake & lemon
8) Chateau Suduiraut 1989
9) Custard apple, pear & mangosteen snow egg

 

[Cossie]

Great coffee at Saffron Cafe, LPQ, with an artistic touch.




Saffron Coffee - Saffron Coffee

I should add that they are encouraging farmers to grow coffee and not opium poppies, has to be a good thing. You can also buy coffee bushes for a lot less than a cup of coffee to help with this.
They also have free range Civet coffee, in two minds if I should buy some or not. Unlike a lot of other places they do not use captured and caged Civets for this process, but if the demand is there it's possibly encouraging others to do this.
So, a dilemma, can the coffee be that noticeably better, or like a lot of things in this world, it's expensive so it must be good?

 

[Steady]

I smoked this home grown pork brisket low and slow today - juicy and flavourful, very happy for a first attempt at this cut in pork

 

[TheRealTMA]

I smoked this home grown pork brisket low and slow today - juicy and flavourful, very happy for a first attempt at this cut in pork
View attachment 119336

Can you post some up please?

 

[Steady]

Can you post some up please?

I did, see post 1072

 

[VPS]

Major Tom in Auckland - iced chocolate and French toast - excellent

 

[VPS]

D4 on Featherston in Wellington. You get a piece of raw meat, turn it once then cut it up and it cooks. The flavour and tenderness of the steak were superb

Stonegrill Dining Recognised as one of the healthiest methods of cooking, Stonegrill meals are presented on a pre-heated volcanic stone, using no added fats or oils. This unique method sears in all-natural juices and nutrients, enhancing the full flavor and tenderness of your meal.

 

[Cossie]

Set meal at the 3 Nagas last night, like last year it was excellent, subtle flavours without anything being overpowering. The rice is in the front banana leaf and the mushroom dish is steamed in the banana leaf package behind.



Plus a scene pointing across the road to their other establishments.

 

[TheRealTMA]

D4 on Featherston in Wellington. You get a piece of raw meat, turn it once then cut it up and it cooks. The flavour and tenderness of the steak were superb

Stonegrill Dining Recognised as one of the healthiest methods of cooking, Stonegrill meals are presented on a pre-heated volcanic stone, using no added fats or oils. This unique method sears in all-natural juices and nutrients, enhancing the full flavor and tenderness of your meal.

View attachment 119360

Where’s the chups, Bru?

 

[VPS]

Where’s the chups, Bru?

I chose salad instead of chups. Been working here for five weeks and needing a few less carbs. One more week and I'll be able to cook what I like when I'm home!!

 

[Denali]

I smoked this home grown pork brisket low and slow today - juicy and flavourful, very happy for a first attempt at this cut in pork
View attachment 119336

Theres a Pork Brisket cut? Will have to find and I guess our invite to dinner got lost in the mail!

That looks great - I have to ask my butcher about the cut!

D4 on Featherston in Wellington. You get a piece of raw meat, turn it once then cut it up and it cooks......
View attachment 119360

So you went to a restaurant and had to cook your own meal?

 

[Steady]

Theres a Pork Brisket cut? Will have to find and I guess our invite to dinner got lost in the mail!
That looks great - I have to ask my butcher about the cut!

Every 4 legged animal has a brisket cut but no one bothers with the smaller animals. For pork (lamb in the past) it is often rolled and pickled . It was really good, but not as good as Beef brisket imo - when it comes to Pork I think the Boston Butt (square cut shoulder with bone in) cannot be beaten. I wouldn't ask a butcher for Pork Brisket - I didn't this time, he stuffed up the cut list on the last 2 pigs I sent in.

 

[VPS]

So you went to a restaurant and had to cook your own meal?

I did indeed and didn't actually realise until it arrived but the steak was so good that it was worth it (and it was a Friday night special of $15 so I was happy)