ChopinandMysaucepan

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Posted on February 7, 2012 by Chopinand

One of the exciting things about living in Sydney is the sheer natural beauty of its seascapes, cities, towns and villages along the coastal line of New South Wales. On this sunny day, we take a leisurely drive from Sydney southwards to Wollongong, the third larges city in New South Wales which is a mere hour away. Our eventual destination is Bateman’s Bay, a small town approximately four hours drive south of Sydney.

Given the choice, Mysaucepan and I are both partial to the South coast over the Central and North coast of New South Wales. As we drive towards the South coast and the sparkling waters of the ocean come into view, there are just too many “gems” along the way that is difficult to ignore.

Quaint little towns like Gerringong, Gerroa and Berry have their own unique feel and personality, where beautiful stretches of beaches, rolling hills dotted with cattle, horses and sheep, gourmet cafes and restaurants that embrace sustainability and support fresh local produce have won the hearts of many a Sydneysider.

Bateman’s Bay is a small fishing village where seafood restaurants proudly showcase local Clyde river oysters, shellfish and a variety of local fish.

We wander around the shops and the bay where local fish and chips, pizzerias and hamburger bars are just as enticing as the numerous seafood restaurants that dot the town.

Local cooked prawns with homemade tartare sauce are ocean fresh and they are a treat with so many good varietals of white wine and sparking wine that restaurants offer.

The local Clyde river oysters are fresh and briny with the taste of the sea.

A 2010 James Oatley Tic Tok Sauvignon Blanc is typical of its West Australian grassy flavours. It is such a versatile wine with so many fresh seafood dishes. We wander around and so many restaurants are predicated upon beautiful and serene views of the water.

Local restaurants are showing high quality and standard on their menu and service levels. Coupled with beautiful water views, it is a perfect way to spend a lazy afternoon grazing on fresh seafood.

As much as I love fresh oysters, I also love the old-world style of oyster mornay that is baked with cream, cheddar and parmesan.  Today, we are tucking into some tempura oysters with seaweed vinaigrette. The batter is light and crispy while the oyster within is just gently cooked and the tangy seaweed vinaigrette adds a little zing to each mouthful.

Malua Bay

Malua Bay is just a short twenty minute drive further south of Bateman’s Bay and one can choose a leisurely walk by the bay before settling down for dinner at one of the local restaurants.

Juela Mogo, Jewellery Studio at Mogo

I came upon a chance meeting with a talented local jeweler that shows so much love and passion for her work. Bloss Theodore and her partners are jewellers at Juela Mogo that have developed their own unique style for their designs, utilising a host of beautiful materials, shapes and colours for all kinds of jewellery from pendants, rings, ear rings, bracelets and more.

This modest shop is filled with beautiful jewellery and there is a rich history behind the business, which was founded by two brother John and Peter Miers. They went abroad to New Zealand as young men on a skiing adventure but came back with skills in jewellery design instead.

Sadly, both brothers have since passed on but their legacy is in the beautiful jewellery. Bloss, who apprenticed under one of the brothers, has developed a unique style of her own which has gained a loyal band of followers both locally and abroad.

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Posted in Beef, Red meat, Seafood, Shellfish, South Coast of NSW, Travel, Wine with food | Tagged Clyde river, eye fillet, jeweller, jewellery, oysters, south coast | 35 Comments

Posted on February 1, 2012 by Mysaucepan

When we received a 60th birthday bash invitation from our friend Chris, Chopinand and I were pleasantly surprised. “Old ruin at old ruin” was the caption on the card, written with the signature wicked humour of his wife Peta.

Among Chris’ invited guests were friends of 40, 30, 20 and 10 years; school pals, old chums and soul mates who had seen him through both thick and thin. Amidst such cherished company, we feel privileged as we were really blow-ins, having known them for only 6 years and quite possibly the youngest couple among such distinguished people.

When we arrived, the usual table setting had transformed into an open cocktail style space and the restaurant was closed exclusively for the event.

In Peta’s efficiency, she had organized everything to a tee, from customised balloons to printed menus, fabulous food, vertical tastings of the best wines, right down to the perfect cake in the shape of a ‘grand cru’ for our wine connoisseur Chris.

As guests arrived, NV Grand Grosset flowed freely, followed by an endless parade of stunning canapés, every morsel packed with flavour and finesse.

 

Jamon twirled around grissini was a great start, followed by an elegant scallop and carmelised onion tartlet and delicate goats curd cannoli.

But my favourites were the tofu, smoked then pan fried into crispy cubes, annointed with kim chi mayonnaise, the moist and melt-in-your-mouth crispy duck confit and the Thai-inspired consommé, heady with its herbaceous perfume.

In fact, most of us agreed that these canapes are truly some of the finest that we have ever tasted.

 

It was fitting that the birthday celebration was held at Chris and Peta’s favourite dining venue, Restaurant Atelier in Glebe, owned by Chef Darren Templeman and his wife Bernie.

Their relationship with Chris anf Peta had evolved from one of restaurateur-customer to great foodie friends – a true testament to the power of food in bringing people together.

Peta and I met through work but our common obsession with good food and wine soon brought us together, along with our equally food loving husbands. A great friendship was quickly forged through thousands of calories and too many wines!

Throughout this time, we have shared many wonderful dinners at each others’ homes, exchanged restaurant discoveries and recipe secrets and attended food and wine events together.

And we soon learn that many of their friends were incurable gourmands as well, wining and dining through bellies full of food and laughter.

Just when we were filling up with these delicious canapés, Chris and Peta announced that there were mains, desserts and cheese plates to follow!

And we couldn’t resist as my favourite main is pork belly while Chopinand‘s is beef.

Chef Templeman is a master of pork and his technique is best displayed in the Coral Park pork belly, well rendered in a slow oven, with its crackling paper crisp and its richness countered by a refreshing Chinese cabbage and citrus salad.

It was perfect, washed it down with the 2009 Jean-Louis Chavy Puligny-Montrachet, selected by their wine distributor friend Gavin.

The daube of Cape Grim beef short rib was equally divine, so tender and unctuous, you can cut it with a fork and when paired with truffle mash, just pure luxury!

We had the beef with a vertical tasting of the 2001, 2002 and 2003 cabernet merlot from Kulkunbulla, a very well-regarded boutique winery in its day. We find this wine to be punctuated with subtle tannins. Each mouthful has plummy undertones with a smooth and lingering finish.

Following such rich mains, it was great that desserts had a lightness of touch.

I had the vanilla pannacotta with poached peaches and cherry sorbet but hidden in this was a surprise sprinkling of pop rocks, which sizzled in the mouth!

Chopinand, who’s not a dessert fan, finished the delicious chocolate delice with berries and sheepskin milk yoghurt ice cream.

But a meal isn’t complete in Chris and Peta’s dinner without cheese and there were some creamy Morbiere, Pont l’aveque and Strazlecki Blue, along with a smorgasbord of lavosh, crackers, walnut log and quince paste, paired with smooth Sauternes.

As the wine flowed, so did the conversations and speeches. Peta paid tribute to Chris, for sharing a life with an equally food loving partner, especially given his recent health scare.

Chris made a funny but touching speech, grateful he still has a good crop of hair, thanking his friends for keeping his wit in check and his wife for organizing his birthday party and his life in general.