City Favourites - Dinner @ Angliss Restaurant

City Favourites - Dinner @ Angliss Restaurant

Thursday 23rd March

A visit to a favourite of ours, where the food is always good though does vary between pretty good and "Can I buy this to take home?".

Located on little Lonsdale I can't imagine Angliss being a place you'd stumble upon. You'd have to know about it. The clientele would be friends and family. And me, I think I actually found this resturant through looking at open day/potential enrolment.

A training resturant for students, the only other one of its kind is homesglen gw, opposite the wave pool, a bit out of the way from public transport. 623 st kilda/gw bus from gw/mtw.

There's other student services out there like dental, hair and beauty, physio and all the likes. Student training schools. Things is they're cheap but only open till 4pm and not open on weekends. But if you can do check them out. 

Life's simply pleasures include soft white bread, oh so fluffy!

The Menu - It does change, but can be found online.

Cured ocean trout, lemon and dill jelly, apple and celeriac remoulade*, smoked yogurt. 

*Rémoulade is a condiment invented in France that is usually aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish.

Braised beef short rib, potato cream, shallot salad, port sauce

Chestnut flour gnocchi, wild mushrooms, truffle veloute, chestnut chips, pecorino

Sirlion steak, caramelized onion puree, watercress and peppercorn butter, hand cut chips. 

We ordered medium though it was more like medium raw. The caramelized onion and peppercorn jus was beautiful while the chips were a bit weird, traditionally pan fried so not crispy as preferred.

Baked chocolate brownie, caramelized banana, macadamia ice cream

A chewy brownie with delicious nutty ice cream and awesome caramelized banana (the best way to have banana other than deep fried).

Coconut rice pudding, textures of basil, pineapple and mango

The professor had the rice pudding which reminds of risotto XD I'm really not sure about rice in desserts unless you turn it into mush perhaps. I prefer rice in savory dishes.

Service was excellent!

Have you dined at Angliss?

Sugo Italian @ Malvern Central

Sugo Italian @ Malvern Central

Tuesday 21st March

Opposite Malvern Central is Sugo Italian, with 'Sugo' meaning the basic tomato sauce in pasta. Lured by a Liven deal we found ourselves here for an early pre-show dinner on a Tuesday Night. Spoiler - The pizza was much better than the movie!

With seats on the veranda (smoking), side and lovely air con inside! For it was a summer's day we secured a seat for one by the door I had a great view of the lantern lit part of the restaurant towards the back. Skylights added glossiness to the tables. 

It's an area full of strips of restaurants, hair dressers and the likes. Towards town hall is two burger places and froyo where the younger people hang out. Here it's mainly parents dinning with a couple kids. The place was much nicer than I'd expected, just going by the name I expected something like pizza hut with booths. 

Chargrilled seafood with red onion, oven roasted 

tomato, lemon and rocket $16 (Normally $24)

We ordered the seafood much to Andy's dismay, the most pricey pizza, hence best value - but only if you like pizza.

A thin but doughy base with crispy but not too crispy crust. Chucks of salmon, prawns and mussels scattered generously with cherry tomatoes and red onion. There wasn't lemon though which would have taken it up to the next level.

Lots of stringy mozzarella! Heavy on toppings without a cardboard like base, use the fork to support the front/nose of the slice.

Serves 1 boy or 2 of me, with a side salad. I eat everything, but just a tiny bit of everything.

By 6.45 the place was almost full! The crowd was 30 plus with the exception of one family.

Service was very friendly though I think she was new as she didn't know the pizza offer
I love being told the daily specials :P

A great place for any occasion from dinner for one to the family or a date. The atmosphere was nice and I've never been to a place that felt like this one, in two words: Fancy Sofia.

On Mondays and Tuesdays pizzas are $16 (normally they range from $17 margarita to $24 seafood) there's happy hour drink offers to accompany the pizzas.

$16 for a gourmet/non chain seafood pizza served on a cheeseboard is a pretty good deal especially on the veranda with fairy lights. Minus potential smokers. I feel like they've ruined outdoor dinning. But there's the great indoors!

Will we return? Sure, if we're after pizza and in the area.

The Second Last Show at Stills Gallery - Glenn Sloggett and Jane Brown.

The Second Last Show at Stills Gallery - Glenn Sloggett and Jane Brown.

Yes you read that right; this wonderful exhibition of photography by Glenn Sloggett and Jane Brown is the second to last show at Stills which is to close at the end of June! You can read all about that and the future of the gallery space - photography please!! - here on Stills about page.

Down in the dumps by Glenn Sloggett and Sporting Country by Jane Brown are two complimentary shows, Glenn working with suburban ironies and oddities that only a truly quirky eye can deliver. Both are shooting film however Jane leaves the city altogether and with only black and white film loaded into her camera. Jane's images are those of rural Australian sporting places and the typical Australian-ness of those places. The moment I saw the small scale prints I knew immediately I was looking at superb hand made, wet bench prints on fibre based paper; and they literally sing! If you are part of the younger set shooting film for the first time I cannot recommend seeing this show and these prints enough. Stunning images and printed by Jane herself. Rumour is there will be a large group show to close out the space so keep your eyes and ears open for that. in the mean time, check out this show!

Opening night, Glenn Sloggett with his black balloons he was handing out to select patrons at the show.

Portrait of Jane Brown, opening night of, Sporting Country at Stills Gallery.

While you can view most of the work online; if you are in Sydney go see the real prints; its a whole different world of experience!

Stills Gallery, MAR 8 - APR 8 2017
Jane Brown, Sporting Country.
Glenn Sloggett, Down in the dumps.

Telling Stories in Pictures all over Sydney..

Kent Johnson, Sydney, Australia.

0433 796 863

kent@artcommunication.com.au

www.kentjohnsonphotography.com.au

www.fashionphotographysydney.blogspot.com/

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Fresh Spice @ Masala Theory in Surry Hills, Sydney.

Fresh Spice @ Masala Theory in Surry Hills, Sydney.

When my inbox recently received a press release about a new Indian restaurant in Surry Hills that was bowling diners over with its innovative take on Indian cuisine. Well it grabbed my attention right away as I love Indian food! However I am not one to recirculate press releases, so I offered to head on down and give Masala Theory a try, and blog a post if the food turned out as great as it sounded. Well you already know it clearly went well; read on for details of our Masala Theory (MT) taste experience below.

After being welcomed and seated by restaurant manager Vittal Iyer, Vivienne and I kicked off with two of the new-twist house specialities from the drinks menu, Viv went for a Lavender Lassi and I opted for the 'Bubblegum' flavour - as much out of curiosity as anything else. We were both rewarded by our choices. The bubblegum being more like a mild strawberry with vanilla hints was quite to my liking and not too sweet. My taste of the Lavender lassie confirmed my own choice as I found the flavour a little too botanical for my liking, though Viv clearly enjoyed it.

We started with a main, the Chef ’s special Salli Botti, a goat curry with black cardamom, cinnamon;
an onion and tomato gravy with match-stick potatoes. Vittal explained to us that many of the dishes are based on favourite Parsi recipes familiar to himself, MT founder Yashpal Erda and chef Rushabh Rupani. The Salli Botti is a rich sauce, fresh fragrant spice, plenty of tender fall-apart goat meat complex flavour and a slow building heat. Blowing your head off with heat is not something that will happen to you at Masala Theory. There is heat here, but the real name of the game is the complex flavours you would expect from Indian curries with an accent on fresh spices and the use of micro herbs to enhance the overall taste experience - which, next up -  the Beetroot Poriyal absolutely nailed in one.

Beetroot Poriyal, beetroot, mustard seeds, chillies, lentils, coconut and wow! This dish is a fresh taste sensation and not like any small salad I have ever had. The Mustard seeds and Lentils are pan fried and the flavours infuse the dish; but a word of warning, these elements are quite hard and I suspect could be a dental issue for some. I skipped most of the lentils myself & quizzed Vittal about their hardness which he assured me is as it should be and as it is eaten in India. Perhaps a version with a dusting of pulverised lentils and mustard seeds might be nice for those of us with less than fabulous teeth! But what great taste, not to be missed. Next was the Eggplant Bharta, Smoked eggplant mashed with onion, tomatoes chillies and spices. When I was thinking the flavours could not get any better along comes this tandoori oven cooked smoked eggplant dish, and two competing, conflicting(?) thoughts kept pushing themselves into my mind, smokey and fresh! And fresh the spice flavours were which I suspect reinforced the smokiness of eggplant, well accompanied by a garlic naan. And then desert!

Just when I thought it really couldn't get any better out comes this absolutely delicious, amazing, gob smackingly moreish iced desert. The Paan Kulfi, and the menu description "Creamy Indian ice cream, flavoured with betel nut leaves" does not even begin to hint at what you are in for. Both Vivienne and I were quite literally gob smacked. If you think you have tried all the icy deserts, even if you are not hot for Indian food - no pun intended - I can certainly recommend dropping in for the Paan Kulfi desert; and you can leave your thank-yous in the comments below.

One final note, the interior of Masala Theory is super funky, retro Indian chic; and if I had taken my tripod along I would have supplied you with some shots. Great food and a great atmosphere; congratulations and thank you Masala theory. If you love Indian food or ice cream!!! definitely give them a try, details below.

Masala Theory's  Vittal Iyer at Masala Theory, Surry Hills, Sydney, Australia. 

Masala Theory
 545 Crown Street, Surry Hills, NSW 2010 +61 2 9699 9444
Tuesday-Thursday, Sunday 12noon-3pm & 6pm-10pm
 Friday-Saturday 12noon-3pm & 6pm-10:30pm Monday Closed
www.masalatheory.com/

Lavender Lassi $7.00
Cheese Chilli Coriander Naan $5.00
Garlic Naan $4.00
Salli Botti $26.90
Beetroot Poriyal $5.90
Eggplant Bharta $20.90
Paan Kulfi $12.90

Full disclosure, Street Fashion Sydney was a guest of Masala Theory and did not pay for this meal and was not paid for this review. All views expressed are my own.

Telling Stories in Pictures all over Sydney..

Kent Johnson, Sydney, Australia.

0433 796 863

kent@artcommunication.com.au

www.kentjohnsonphotography.com.au

www.fashionphotographysydney.blogspot.com/

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Sunday Bake - Matt Preston's Flourless [2 Ingrdients]-ish Nutella {Pie} Cake

Sunday Bake - Matt Preston's Flourless [2 Ingrdients]-ish Nutella {Pie} Cake

Where do you see yourself in five years? Going to the market in the morning, dropping off the stuff in the kitchen, popping a roast in the oven, going to church and back for lunch with the family, if we're not doing a bring-a-plate to share lunch at church that week. But does a roast really take that long? Aren't you meant to not use the oven without keeping a close eye on it? 

All questions for the future. For now we've offered to bring cake for dessert. Something easy that you can make the night before, while catching up on the blog. And so we came across Matt Preston's Flourless Nutella Cake! With more than 9.5k reviews and only two ingredients, it's something I've been meaning to try for a while, since I've had the same jar of Nutella for two years XD I might be a sugar addict but I never eat from the jar or lick the spoon.

All you need is 4 eggs, Nutella and an oven! Best to make it before bed so it can chill in the fridge overnight, or at least 4 hours before serving. We went for overnight, as I can't leave it alone, and don't trust my house mates to either (I know who ate my highly medicated tom yum soup guys!).   

Whip up the eggs, yes the whole egg (minus the shell) even the yolks. 

Give it 12 minutes. Preheat the oven to 200 degrees.

Microwave the Nutella, 10 seconds at a time, stir till melted. It's important that you don't prep the Nutella till the eggs are ready. Why? Because the Nutella will start to firm up again. Also it will look like it has seized - that's normal.

In a second bowl combine Nutella and 1/3 (a third) of the eggs. You don't have to be gentle with the first batch, but with the second and third fold it into the mixture with a dessert spoon.

Gently pour into a 20cm springform tin lined with baking paper. 

Place that on a tray. Bake for 20 minutes at 160 degrees.

Remove from oven. Let it cool on the bench, then moved it into the fridge overnight.

Here's what it looks like chilled the next day.

While you can serve it as is, half the fun is decorating the cake!

As it was summer and strawberries were in season we decorated the cake with strawberries and cream. I'd expected it to be rich, hence the fruit and cream to cut through what I thought would be a dense and rich cake - but I couldn't be more wrong!

Washed, hulled and halved strawberries provided a serving guide, well cutting guide. Do you want one strawberry or two? Serves 8-16 people, or less, but at least 6 I'd say. - And as an American our serving sizes are generous. 

The strawberries also works as a boarder for the cream, whipped till soft peaks form with two dessert spoons of sifted icing sugar (sifting optional, just make sure there are no lumps).

A two strawberry slice, the first time I made it I accidentally took a nap so the eggs deflated and were twice whipped. As a result the cake didn't rise as high, but tastes the same fudgy but not rich, just like a chocolate tart minus the crust! Therefore the name of the recipe "Matt Preston's Flourless [2 Ingrdients]-ish Nutella {Pie} Cake"! Two ingredients before it's decorated, here you see: Eggs, Nutella, powdered/icing sugar, strawberries and cream. 

Quick (if you don't chill it), easy and cheap it's a crowd pleaser! 

Flourless it's also gluten free for your celiac/glutard (2) friends! Though I wouldn't have any glutard friends. XD No I'm not making this dairy free, don't ask things like that. I'm American, the basis of our cooking is sugar and butter, replace sugar for cream in savory foods.

Here's the recipe, copy and paste from Cookaroo, with a few edits. 

Matt Preston's Flourless [2 Ingrdients]-ish Nutella {Pie} Cake
Serves 6+

4 Eggs (use large eggs, or 4 small eggs + 1 more egg white)
250g Chocolate hazelnut spread (Nutella is the most popular here)

Utensils
- Two large bowls
- Microwave jug
- Springform pan + oven tray
- Electric whisk/beaters

1. Preheat the oven to 200 degrees centigrade, fan forced setting. Line a 20cm springform tin with baking/grease-proof paper. If it doesn't stick to the tin, use the stick of butter as a glue stick.
2. In a large bowl break all four eggs and whisk with a hand-mixer. You want the eggs to become completely pale and frothy and quadruple in size which will take about 10 - 15 minutes of constant whisking. You can add vanilla extract if you like.
3. Meanwhile in a microwave jug, microwave 250 grams of chocolate hazelnut spread (half my 500g jar), 10 seconds at a time. - Do not do this till the eggs are ready. Why? Find the picture on this note above.
4. Add a third of the frothy eggs into the Nutella and stir until completely incorporated.
5. Fold in the rest of the eggs very carefully so that you don't completely loose the air. Use a dessert spoon, fold, fold fold.
6. Gently pour it into your springform tin, placed on a tray (otherwise have fun taking it out later), reduce heat to 160 degrees and bake for 20 minutes.
7. Remove and cool completely. Refrigerator for at least four hours before serving.

To Decorate 
- Fresh Cream
- Strawberries/Raspberries
- Powdered/Icing Sugar

Questions & Answers

How sweet is it? Not anywhere as sweet as I thought! My asian friend approves.

What's the texture like? Bouncy like thick custardy jello/firm. Pudding?? Pie filling!

Do you need the eggs to be room temperature? No, it doesn't make a difference.

Do I really need to serve it chilled? No, but it won't be the same. Also you can't have the cream on top, because the heat will melt it into a puddle.

How much strawberries and cream did you use? Less than a punnet for strawberries. Cream? Not sure, I whipped it all up and mixed the remaining strawberries and cream that weren't used for the cake, to be served with ice cream.

Let me know what your thoughts are if you do make this cake! Have you experimented with other cakes that use only a handful of ingredients? Let us know in the comments below. 

Join us next time for our three ingredient cheesecake!

Connect Italy 2017, Sydney, Australia - Trade Show and Reception.

Connect Italy 2017, Sydney, Australia - Trade Show and Reception.

Connect Italy 2017 - Australia showcased the artisan skills and stylish design from Made in Italy, Italian manufacturers of shoes and leather goods, presenting their latest collections of high quality products. The informative speakers detailing the market share of Italian goods and their quality.We also enjoyed a presentation on the renowned international exhibition trade shows theMICAM and MIPEL which I have to say I would love to attend at some point in my life. One of the highlights was previewing the first stage of the three year campaign, "The pleasure and the beauty of Italian shoes: lust taking centre stage for theMICAM based on the themes of Divina Commedia aka The Divine Comedy by Dante Alighieri, with  Purgatory, and Paradise to follow. You know the Italians are all about creativity and quality when you are told they chose Spanish Fine Art & Fashion photographer Javier Vallhonrat to shoot the campaign - in Australia this would most likely be given to the latest 'hot' photographer.. Take note Aussies! theMICAM and MIPEL showing will coincide with Italian Fashion Week for the first time, Fiera Milano, Rho, Italy 17-20 Sep 2017 with Fashion Week S/S 20 Sep. In the evening there was a Reception held at the MCA with stunning views of Sydney Harbour (and once the ship sailed on) the beautiful Sydney Opera House. Thank you to the Italian Trade Agency for an informative day and wonderful evening at Connect Italy 2017.

http://connectitaly2017.com.au/
http://www.themicam.com/
http://mipel.com/en/
#ConnectItaly2017

Telling Stories in Pictures all over Sydney..

Kent Johnson, Sydney, Australia.

0433 796 863

kent@artcommunication.com.au

www.kentjohnsonphotography.com.au

www.fashionphotographysydney.blogspot.com/

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