Month: June 2015

Pu’er on Danks

Pu’er on Danks is an Asian fusion restaurant and tea house. The decor is quaint and oriental inspired with porcelain tables and wooden stools.  Service is impeccable; staff are happy to share their favorites and explain the variety of teas and menu items.

What comes to mind when someone says, ‘let’s grab Chinese for dinner’? Basic takeaway, fried food and some fried rice? No, not at Puer.

The menu is modern Asian fusion, which means the flavors connect to traditional Chinese cooking and incorporate modern influences i.e. street food!

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The tea steamed dumplings are scrumptious, the scallop dumplings are magnificent. The gyoza were perfectly cooked with a nice crunchy skin.

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It is a toss up between the street food and dessert for my favorite component of the meal. Hong Kong mini burgers comprised of a panko crusted piece of pork on a sweet golden bun. Wagu’s taco’s were totally amazing the wagu melted in my mouth and the taco bun was deliciously light and fluffy.

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The green beans with pork was divine and a huge portion.  Three cup drunken duck was so tender and the meat fell off the bone, the photo does not do the drunken duck justice.

All the meals were delicious and seasoned to perfection. I have to warn you SAVE ROOM FOR DESSERT.

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The desserts were divine. I loved the coconut sorbet and black sticky rice with the gorgeous coconut syrup to drizzle on top! The red bean donuts were light and fluffy and totally Moorish!

The teas are perfectly matched to your taste and desire. The tea light candle creates a great ambiance on your table and keeps the tea warm.

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Puer is a great local Chinese restaurant that I would go back to as the food was enjoyable. The street food was so easy to share. The food is unique and a touch more expensive than traditional Chinese.

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The full menu is available online

http://www.puer.com.au

Pu’er
20a Danks Street Waterloo
NSW Australia 2017
P: 02 8399 1331

Thank you Pu’er for inviting me to dine at your establishment as a guest, all opinions in this post are my own.

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Freeform apple pie

This apple pie is a delectable, warm and quick twist on a classic dessert. The aroma from the spices will appeal to your senses and permeate your kitchen with a gorgeous woody earthy smell.

Using store bought shortcrust pastry makes this a super quick recipe.

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Placing some frangipane mixture beneath the apples, prevents the pastry from becoming soggy.

I think peeling apples is optional, keeping the skin on adds some flavour, texture and loads of nutrients as loads of vitamins are in the apple skins.

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Ingredients:

Frangipane mixture

4Tb almond meal

2 egg yolks (save the whites)

1Tb brown sugar

2Tb Milk (I use coconut for a nice nutty flavour)

1tsp cornflour

pie

Apple mixture

5 pink lady apples (you could use granny smith apples if you liked a more tart apple pie)

1tsp ground ginger

1tsp lemon juice

1tsp cinnamon

4Tb brown sugar

2Tb dried blueberries (optional)

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Pastry

2 pieces store bought short crust pastry

2 eggs whites (from the frangipane mixture)

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Method:

  1. Pre- heat oven to 180C quarter steam and heat/25% steam*. Cut apples in half, core, cut each piece into thirds.
  2. Add sugar, lemon juice, ginger, cinnamon and 2Tb water (optional add blueberries), stir to combine. Place onto a medium heat, and cook for 10minutes, stirring regularly. Make sure that the liquid does not run out and apples stick to the bottom or burn, if required add 1 extra tablespoon of water at a time.
  3. Cut corner from the pastry, creating a curve shape.
  4. Mix together all ingredients for frangipane mixture.
  5. Divide frangipane mixture into 2.
  6. Line a baking tray with paper, depending on the size of your tray you may need to use 2.
  7. In the centre of the piece of pastry, place half of the frangipane mixture and spread out, leaving a 4 cm edge around the pastry. Repeat with the second piece of pastry.
  8. Place apples on top of frangipane mixture, fold pastry into a parcel, pressing the corners in firmly.
  9. Brush with egg white mixture. Bake for 15minutes on quarter steam and heat.
  10. Serve wedges of pie with a dollop of ice cream, cream or custard.

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*if you do not have a combination steam oven, you can use a fan forced oven at 180C. The difference you may see in the final product is that using a combination steam oven, will be the lightness and fluffiness in the pastry.

Pork Sausages alla Pizzaiola

Pork Sausages alla Pizzaiola

This is a fabulous, flavorsome recipe that can be cooked within 25minutes. This recipe is a hearty winter meal. Best of all this dish is super versatile, it can be cooked on the BBQ or stove top.

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Sauce Ingredients

1x440grm peeled tomatoes finely crushed (you can use a stab mixer or mouli)

2 cloves garlic, crushed

1 tablespoon Italian parsley, finely chopped

salt to taste

1 teaspoon oregano, finely chopped

1/2 teaspoon of fine cracked black pepper.

3 tbls Olive Oil

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Method

Place olive oil in a frypan, place onto a medium heat, when oil is hot add the garlic and stir for a couple of minutes until the garlic is golden.

Add the peeled tomatoes and stir until it comes to the boil.

Add all other ingredients, reduce the heat and simmer for about 5 minutes

Ingredients

2 portions of pizzaiola sauce

1 400grms Cannellini beans, drained

1 kg pork/pork and fennel sausages

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Method

Into the pizzaiola sauce add the beans and let simmer for 5 minutes, until the sauce thickens.

Heat a BBQ grill plate to high (you could also dry fry, steam, or grill the sausages for about 10 minutes (or until cooked this will depend on the thickness of the sausage). If grilling or dry frying make sure than you turn the sausages after a couple of minutes for even colouring.

Serve a couple of sausages on a bed of beans.


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Amoretti’s Chiswick

Amoretti’s Chiswick
Set in the heart of Chiswick, Amoretti’s serves some hearty and authentic Italian food.
Nonna’s breakfast plate is a delicious and generous portion. The food was well seasoned, loads of depth in the flavors.

The Napolitana sauce had eggplant, capsicum and olives, add the eggs, sausages, provolone cheese and the meal is HUGE ! Served with a side of Amoretti’s organic bread. The meal is scrumptious, not for the faint hearted and could even be shared !

Nonna's breakfast, delicious and rich
The BIG BREAKFAST, is exactly that, BIG !!! eggs, bacon, potatoes, Italian sausages, mushroom, tomatoes and organic bread. The staff are willing to modify the menu for people with dietary requirements, and the Big Breakfast pictured has no bread or potatoes, with added sauteed baby spinach.

Amoretti's modified big breakfast plate
The coffee was not as strong as I would have hoped for such a big cappuccino.
The pizza is delicious, with a generous amount of topping and great flavors. The fresh basil and fresh cherry tomatoes made this pizza a party for my mouth.

Margarita pizza, a great balance of flavours

Amoretti’s is a family run business, they aim to please in all that they do, very happy to modify the menu to suit dietary needs/requirements.
Parking is available, they have a great online ordering and  delivery service.

Amoretti’s is open for breakfast 9-3 on Saturday and Sunday

Amoretti’s is open for dinner 5:30-1opm Tuesday to Sunday 

http://chiswick.amorettis.com.au/

 

Blackwall Café

Blackwall Cafe 
Scrambled eggs with a side of house smoked trout

Hiding at the water end of Blackwall Point Rd is a gorgeous and quaint café, with water and city views. The Blackwall Point Café is a great spot to enjoy all the gorgeous and glorious things about Sydney, GREAT views and GREAT coffee!Great coffee

Staff are super friendly and keen as to make your experience enjoyable.

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The coffee is superb, All Press Coffee is used. Well crafted by the barista, nice and smooth, no acidic undertones.

The food is delicious, portions are generous and well priced. Dishes were seasoned to perfection. The trout house smoked trout is totally divine.

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Blackwall  Café has loads of parking, close to the ferry and right at the bus stop so getting there is super easy ! This cafe is an InnerWest delight and well worth the trip.

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It would be formidable for me not to mention the salt water fish tank, if the ocean and city views are enough you enjoy the gorgeous tropical fish tank filled with coral and loads of fish ‘nemo’ while you enjoy your time at the Blackwall Café.

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Open 6:30-4pm everyday expect for Tuesday.

45 Blackwall Point Rd Chiskwick

97137561