A Touch of Luxury

Recently Vikki had a Saturday night off work so we decided to have a night in the city. After checking in to our room at the Hilton, we wandered around town looking at some stores we haven’t been in to together for a while.

Soon enough it was time for lunch and as we were in Martin Place, Intermezzo caught our eye. I have been several times for business lunches but this was Vikki’s first time.

After perusing the menu and wine list we ordered 2 glasses of Prosecco and shared beef carpaccio for entrée.

We both had pasta for our mains, I chose linguine with Western Australian Scampi, fresh vine ripened cherry tomatoes and chilli. 

Vikki opted for an entree sized pasta of house made pappardelle with trio of mushrooms, fresh ricotta and black truffle. Vikki said it was truly delicious, she likes a bit of truffle (ok, I admit she likes more than a bit of truffle). The fresh ricotta was amazing ( I snuck a bit when she wasn’t looking).

We then decided that as it was a special day that we would have some cannoli filled with sweet ricotta.

After lunch it was off to the shops again and then a quick rest at the hotel.  After easing our feet a little, we headed down to the executive lounge for a pre dinner cocktail and nibbles. Lovely fresh prawns and a few hot snacks got us fired back up again and ready to go out again.

Surprisingly the temperature had cooled a little so we headed for a whisky at The Baxter Inn. Located in a dark seedy laneway off Clarence Street and down a set of stairs, the Baxter Inn is like stepping back in time to the 1920’s. The Baxter Inn features a list of around 360 whiskies from all around the world. We decided on Bowmore Legend, as I had tried it on previous visit and enjoyed it. Armed with a bowl of pretzels we sat down to enjoy our whisky and people watch.

After our drink we headed out in to the night again and with no destination in mind we ambled down George Street and found ourselves in the Rocks. Walking past the former premises of Rockpool, I lamented the fact that we never went there while it was open. Imagine my surprise when Vikki told me they were open but had moved to the Burns Philp Building in Bridge Street. That made us head back south for a walk past.

After looking at the menu and noticing they had a bar menu we headed in.  

After sitting down and perusing the wine list we ordered two glasses of champagne. We only felt like a little bite to eat so decided on some caviar and blinis. After a bit of upselling from the very helpful waiter, we decided to try the Yasa caviar. Vikki is not really in to caviar normally, but she found this was sensational. 

Our waiter had given us the story of the brand and then told us how the brand representative showed them how to eat the caviar by placing a little on your hand to warm it up and then straight in to your mouth. We tried it and were pleasantly surprised at the difference in flavour as compared to having it cold. 

Yasa caviar is farmed in specially built aquaculture tanks and produced from Siberian sturgeon in the UAE, Yasa has the worlds largest and most technologically advanced aquaculture farms. Not only do they process the roe for caviar but the fish is also processed for the culinary market.

After our caviar and champagne it was time to head back to the Hilton and end our day with a night cap of a nice Bourdeaux from Cahteau Cantemerle.

.

Flying Fish, Pyrmont

A restaurant we have been wanting to go to for many years is Flying Fish in Pyrmont. We happened to be in need of dinner while we were in Pyrmont recently and decided to make our way over.

Flying Fish is located at the end of a heritage wharf, with views of the Harbour Bridge, Barangaroo, Balmain and the lower northshore. This makes for a dramatic backdrop to dinner as the sun sets and the city lights start turning on.

The heritage look is continued inside with the original dark beams incorporated in to the interior design. Dark woods are very much in evidence throughout the space and are softened by the crisp white tablecloths and the large modern painting along one wall. There is some seating outside as well, perfect for a sunny day.

After a look at the wine list we decided on a half bottle of Chablis from Domaine Louis Moreau. I am a bit picky with white wines and I really enjoyed this one.  

Choosing a main was easy for me, I had never tried Murray cod before, so that is what I decided to have. Great eating fish with a nice firm flesh. Vikki filled me in a bit about the Murray Cod. Mostly farmed now, it is a fresh water fish native to Australia and found in the Murray Darling River system. It can grow quiet large (largest ever caught was 1.8m and weighed  113kg). Considered an apex carnivore it will eat anything smaller than itself.  The population has been decimated due to the introduction of European species such as carp, over fishing and habitat degradation. 

Vikki had a lamb backstrap with whipped feta, lamb sausage and peas. Vikki loved the whipped feta and  is now wanting to try making it at home. We also ordered a leaf salad and hand cut chips. 

It was well worth the walk from the city to have dinner at Flying Fish and we look forward to dining there again in the future. 

Aanuka Beach Resort, Coffs Harbour

One of our favourite places to visit in N.S.W. is Coffs Harbour. We stay at the same place everytime because of its location and types of accomodation it has.

Aanuka Beach Resort is located about 3 minutes from the Big Banana, right on its own beach, Digger’s Beach. Designed with a Fijian/Island style, the resort features a mix of accommodation types, 1 and 2 bedroom spa bures and more family oriented apartment style accommodation. We always opt for a spa bure as it makes us feel as if we are on an island holiday.

The rooms feature a relaxed island resort style decor and are light and airy with lots of wood, white tones, island carvings, and pops of colour. All rooms contain a fold out sofa bed if there are more than 2 staying in a room. A basic kitchen (microwave, fridge, electric fry pan, kettle and toaster) is in each bure, some even have a 2 burner stove top. All feature a dining table next to the kitchenette and a lounge area with DVD and CD players. Each bure also has a washing machine and dryer.

The resort features two swimming pools, tennis courts, small gym and other leisure activities. Boogie boards are also available at reception for braving the waves. 

The resort also has a creek running through it that ends at the beach. This is a native habitat area and you will see bush turkeys wandering around the whole resort, kookaburras singing a song, the resident willy wag tail chasing anything bigger than its self, brazen sea gulls trying to steal your snacks and waterdragons sunning themselves where ever they find a nice spot.

The main building houses reception, a day spa, two restaurants and a bar. The resort also caters to functions with three dedicated function areas and a chapel for weddings. While we were there we saw two beach weddings take place. The Decks bar and restaurant faces directly on to the beach which is accessed across a lawn. Breakfast in Casay Restaurant is wonderful while watching the waves from your table and dinner as the sun sets is amazing.

Dinner at Casay is the equal of many Sydney restaurants. Seafood is locally sourced as Coffs Harbour has a good Fishermans Market. Much of the meat and poultry is also sourced from the north coast and inland.

Surf and turf with Ranger Valley beef fillet and Yamba king prawns.

Chargrilled pork cutlet with ratatouille ratatouille. Vikki said pork was fantastic, nicely charred but still moist and juicy.

For dinner on our second night, I had the locally caught snapper with Yamba prawns, rocket salad.

Char grilled pork cutlet, Thai stir fry vegetables and apple. Vikki had the pork again, she does love a bit of pork.

We skipped dessert as the mains were quite filling.

The rest of our trip we had room service, walked in to town for lunch, and went to the tasting of the restaurants new menu.

The rest of our time we relaxed, went for twice daily walks on the beach and to the top of the headland. From the head land you get a nice view in to the town centre, marina and out to the Solitary Islands.

Two shots looking back to the resort, one from on the beach and from the top of the headland.

Early morning fisherman on the beach.

Looking towards the marina and town centre to the right.

Most of our holidays we rush around but this time we relaxed, which made for a very enjoyable holiday. Just what we needed. Sometimes you just have to slow down and stick your toes in the sand.

Pendolino

On arriving back in Sydney, we quickly unpacked and made our way in to the city. We were on our way to pick up a new piece for the collection and our friend Mr. Time Dealer was taking us out for dinner. After a good inspection of the new watch, we made our way upstairs to Pendolino in the Strand Arcade. 

We were a little early for dinner so we sat in the outside area of the restaurant and enjoyed a glass of prosecco. At 6 we were taken in to our table. 

This was Vikki's first visit to Pendolino and she was quite surprised at the size of the restaurant. The restaurant stretches along the George Street side of the building. The lighting was dimmed, exposed brick walls were on 3 sides of the room, the fourth lined with shelves of  Italian and local wines; cast iron scroll work, dark woods, Bentwood chairs all gave a relaxed and casual feel. Surprsingly, for a Monday night the restaurant was very busy.

First job was choosing some wine. Vikki was given the task, but being unsure she consulted the sommelier on her two choices and we went with her number two choice of Tenuta Gorghi Tondi, Coste A Preola, Nerro d'Avola from Sicily. Wow, not too heavy, very easy to drink and with lots of character and flavour. Nice to try something new and different that really excites you. The sad part is we haven't found a bottle shop in Sydney that sells it.

For entree Mr. Time Dealer and I both had the Alba style free-range raw beef carpaccio with truffled white walnut puree, Testun di Barolo cheese, rocket cress, wild baby olives and handmade rosemary grissini. Testun Di Barolo cheese is cheese that has had the grapes that have been pressed to make Barolo wine, pressed onto the cheese surface during maturation.

Vikki went a bit vegetarian and had Beetroot salad with burrata, fresh mint, beetroot jelly, crisp breadcrumbs, Pendolino Aceto Secco Vinegar and King Island Ligurian honey dressing. Burrata is one of Vikki's favourite Italian cheeses and is similar to a mozzarella but with a lovely, soft, almost liquid centre. 

For mains Mr. Time Dealer and I both chose the same dish again, Ten hour slow cooked British breed beef, parsnip puree, grilled green shallots, pearl garlic, amarena sour cherry sauce. We really enjoyed it very much, after ten hours cooking the beef was very tender and moist.

I knew what Vikki was going to have before she finished choosing the wine. I know she loves a slow cooked pork belly and there it was on the menu, Milk braised pork belly with house made pork belly, sage & pistachio sausage,  warm fava and controne bean salad. 

As we were having a great time we decided to have some dessert. Mr. Time Dealer and I again followed each other and ordered Black chocolate millefeuille with blackcurrant and blackberry sorbet, blackberry sauce. When it came out I was amazed to see that the pastry layers had been made with chocolate.

Vikki ordered the  Blood orange olive oil ricotta fritters with “Fior di Latte” vanilla sorbet. The aroma as this was bought to the table was absolutely amazing.  The orange and orange blossom scent was very pleasant.

After a fantastic meal it was time to say goodnight to Mr. Time Dealer and stretch our legs a little before heading our seperate ways. 

Cassegrain Winery and Ca Marche Restaurant

A regular stop when Vikki and I travel to Coffs Harbour for a holiday, is Cassegrain Winery at Port Macquarie. We usually have a quick taste and as our timing usually gets us there at lunch time, we take advantage of the opportunity to break our journey with a leisurely lunch.

The entry to the tasting room is through the barrel hall, rich with the smells of wine maturing.

After a quick tasting session it was time to have some lunch. Ca Marche overlooks the vines with ample indoor and al fresco dining areas. The menu features produce predominantly from local producers. 

We decided to start our lunch with some warm damper served with relish, extra virgin olive oil and artichoke dip. We also decided to share the charcuterie plate. Terrine, pate, smoked salmon, prosciutto, with artichokes, confit garlic, cornichons, sundried tomatoes and crusty bread. Very filling and we still had mains to go.

For mains Vikki chose a chicken breast stuffed and then wrapped in prosciutto, roesti, asparagus and confit cherry tomatoes.

Nothing beats fresh seafood especially when it is local, so I chose the seafood plate with Balmain bugs, local calamari and scallops.

After all that we decided to have dessert before hitting the road again. We thought we were getting the lightest item on the dessert menu by choosing the chef’s specialty French cinnamon doughnuts served with a warm amaretto chocolate Grenache and orange scented mascarpone. We were slightly mistaken but enjoyed them very much. Gave us a good sugar hit for the next leg of our trip.