Wednesday, September 6, 2017
This place looked awesome from the photos!
It has a modern industrial feel with a touch old and traditional. The walls are bare concrete which give the place a cool feeling and there is wood furniture which adds some warmth and in the larger suites there is a Chesterfield lounge ( I love these old style leather lounges).
I chose the jacuzzi suite, which has a covered outdoor area with the jacuzzi and a double swing seat. It's definitely worth a look for the price.
There are meals and room service available and the menu has a range of items which sound cover quite a few tastes.
It has a good location with plenty of other restaurants nearby.
Tuesday, August 15, 2017
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.
Wednesday, June 14, 2017
Monday, May 8, 2017
A double espresso to go with it.....I love my coffee and they do a good one here.
Monday, April 10, 2017
Making a new special for the pre Easter weekly specials.
This is quite a big batch which made 20 x 45gm cakes.
- 750 grams white flesh fish
- 1 Tbs Thai red curry paste
- 30gm crushed ginger
- 30 ml fish sauce
- 1 Tbs palm sugar or if you don't have it use brown sugar
- 1 to 2 eggs
- 6 Kaffir lime leaves
- finely sliced snake beans or chopped shallots
Put the fish, 2/3 of the curry paste, ginger, sugar, 2/3 of the fish sauce and the egg into a food processor and blend until smooth.
Test a small bit of the mix in your deep fryer and when it's cooked taste to see if there is enough fish sauce (which provides the salt to the cakes) and curry paste. add a bit more if needed.
Add the finely shredded lime leaves and the shallots or snake beans. Form into fish cakes 45 to 60 grams. deep fry in hot oil, turning them over in the fryer so they cook evenly on both sides.
Serve with sweet chilli dipping sauce.