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Moroccan chick stack

September 16, 2015

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Moroccan chick stack with mango salsa

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Chef Knives

Victorinox 8 Inch Fibrox Pro Chef's Knife

Duck confit and breast with sauce bigarade

Dinner at the Watermark restaurant in Townsville, Nth Queensland. Great food and great atmosphere! Looking out over the sea. If it was daylight the view would include magnetic island. Tonight I ate duck. The leg was confited and the breast was seared, pink in the middle and tender. Oh and the leg was fall of the bone tender as it should be. It was served on a mound of sauté spinach with roast pumpkin and of course the sauce bigarade, which in case you don't know is an orange sauce. There could have been a bit more sauce or the sauce could have had a bit more bite. Sce bigarade is started with gastrite, with is a reduction of sugar and vinegar reduced until it caramelises, then the orange juice, liquor and stock or jus are added. The caramelised sugar gives it a bitterness which works with the sweet and sour of the sugar and vinegar. But I love this place and the sea breeze is softly blowing in and the music is cool tonight.

My Bayon Cambodian restaurant Perth

Great food @ #thatumbrellajoint Bayon is a temple near Siem Reap in Cambodia. It is one of many from the Ankorian era which also includes Ankor Wat. The food at My Bayon brings all the great Cambodian flavours into this funky looking eatery in Northbridge on William street. Cambodian or Khmer food takes influences from Thai and Vietnamese cooking but doesn't have the heat of Thai food. Some dishes of note are, pork spring rolls. Yeah, I know spring rolls are pretty standard at Asian restaurants but these are one of the best I have ever tasted. A traditional Khmer dish is Ah Mok is a coconut milk curry cooked in banana leaf. It has lots of lemongrass and lime leaves in it. Stacks of flavour! The Khmer citrus beef salad is fabulous. Another dish if you might like to try if you really like all types of Asian food is Bror Hok Ling. It is described on the menu as; Minced pork & Khmer fish paste cooked in tamarind sauce. Served with a mix of freshly steamed & raw vegetable...

Enrico.s. Ingham, Queensland

I have needed a new place to dine out for a while, rather than going 100 km down the road to Townsville to get some good restaurant food. I had see that this local restaurant "Enrico's", which has been open for a little while, but was not open on my nights off work, was now open longer hours. So off I wandered to have a try. Enrico's is located at the TYTO wetlands precinct in Ingham, north Queensland, so is brilliantly located over-looking the wetlands, which is nice at lunch time but at night there's not much to see. Still it does give the place a nice ambience and the walls are sliding glass which makes the place more open. The menu is a good size and the dishes sound appetising, making me think I would have to try something else next time. I chose an olive bread and a braised lamb shank and for drink a Peroni and a glass Cabernet Sauvignon. The bread is made on the premises and came out with olive oil and balsamic reduction and dukkah. ...

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Moroccan chick stack

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