Est.

My fiancé took me to Est. for my birthday last Saturday. I was blown away by the restaurant.

For those that may not be familiar with Est, it is a 3 hated restaurant located above Establishment.  The head chef is Peter Doyle, who by many is considered one of Australia’s most prominent chefs of Australian modern cuisine.

The restaurant is decorated with muted tones of cream, opulent lounges and large Greek style pillars surrounding the tables.

Unlike most hated restaurants the staff are welcoming and attentive.

The restaurant offers an extensive list of wine. So much so in fact, that you get an entire thick book, filled with pages and pages of exquisite wines from places far and wide. 

We opted for the degustation menu, although a la carte is also available.

The dishes were simply amazing. Peter Doyle is able to create flavours that stay true to the freshness of the produce but makes it taste that extra bit special.

The broths that the seafood floats in are filled with intricate flavours that dance on the tongue.  Whilst I am not a usual fan of white fish, I found myself eating every last skerrick. The fish was moist and the broth light and refreshing.  

One of my favourites was the roasted duck Foie Gras. The pate was rich and creamy and paired well with the sweetness of the rhubarb sauce (which in itself is an unusual ingredient to include in a main).

The desserts were decadent and rich and an amazing way to finish of the meal. Have a look at that soufflé (see picture below)! It had risen beautifully and the texture was soft and light.

It took us about three hours to eat our way through the degustation menu, which was the perfect amount of time to savour each dish, whilst giving you plenty of time before the next dish was presented.

It was a very memorable evening, full of amazing company, food and drinks!

I’ve included some pictures so you can see the quality of the food!

Fruit Juices

As summer looms it's a perfect time to dust out that juicer and try a healthy drink to kick start your day.  I've provided a recipe, (it's nothing fancy) but hopefully it gets you thinking aboout all the amazing fruit and vegetables in season.

I've juiced 5 small sized carrots, 1 celery bunch, 1 apple (for sweetness), a knob of ginger and fresh apple mint.

Delicious!

Don't forget you can just juice the ordinary juices like orange juice too.  The thick, luscious consistency is oh so different to that which you find in a bottle.

 

Salt with a Twist

Next time you reach for the salt and pepper, think about adding a flavour twist that is sure to cause a tastebud sensation.

The first is chilli salt.  For those that like things hot, chilli salt adds that extra kick.  To make simply add 1 part chilli pieces (not powder) to 3 parts sea salt. Dry roast on the stove pot until the aroma develops.  Take it of the heat and grind using a motor and pestle.  The salt should become a pale red colour.

The second is sichuan salt and pepper. Sichuan creates a lovely tingling sensation on the tongue and is fantastic in Chinese dishes.  To make simply add 1 part sichuan to 3 parts sea salt.  Dry roast on the stove pot until the aroma develops.  Take it of the heat and grind using a motor and pestle. The salt should become a light brown colour. It will have the most amazing aroma.

Keep both salts in an air tight container. 

Note: It is very important you use sea salt and not the ordinary table salt for these recipes.