FoodieChat

What we tried: Entree: Blue Ginger Sampler platter for 2 ($24) which contained two chicken rice paper rolls, two fish cakes, two skewered lemongrass prawns, and two vegetable spring rolls.

Mains: Five spice braised chicken and XO sauce seafood, fried rice

The presentation was fantastic. The restaurant is modern and trendy, and intimately lit, with a long communal table running along the centre of the room. It’s extremely busy on a Saturday night, so bookings are recommended.  Perhaps that’s why the staff were hasty in taking our orders as soon as my guest arrived. (more…)

Winter - perfect for long slow stews. This recipe comes from Australian Gourmet Traveller. The sauce is very rich. It is pretty much just white wine and tomatoes! The saffron adds a luxurious touch to the melt in your mouth braised meat. It’s fantastic as you prepare it, whack it in the oven and then forget about it for a couple hours whilst you enjoy your guests’ company rather than slaving away in the kitchen and letting them have all the fun!

Apparently it’s a recipe from a Melbourne restaurant called Massani. It’s in the section of Gourmet Traveller where readers write in asking for recipes from their favourite restaurants.   Here’s the link:

http://gourmet.ninemsn.com.au/gourmettraveller/recipes/db/gourmettraveller/71/7166.asp