The Chophouse
Thursday, December 27, 2012 | 3:59 PM | 0 Comments
I've only been to The Chophouse once before to celebrate Mummy's birthday earlier this year. It left such an impression on me and I looked forward to dining there again.Ben once commented that The Chophouse made the nicest Sangria he's ever had. It was DEFINITELY really good! So when we ordered drinks while waiting for our table, I was disappointed that they no longer served Sangria. :(
The Chophouse's interior is designed to look exactly like a chophouse with high beamed ceilings and country style collectibles.
The Bar
Little Alssa & Ben
Chilli Poppers - Oh-so-yummy!!
We ordered Chilli Poppers to appease our growling bellies while waiting for a table and we were so amazed at how wonderful Ricotta Cheese Stuffed Green Banana Chillies dipped in a Special Chophouse Ghost Chilli Jam tasted that we just had to have another round!
Really fresh Natural Oysters
Grain-Fed Steak
Ben's order was so succulent! It is definitely one of the best piece of beef I've ever had.
Dry-aged and on the bone.
Definitely had my regrets with this choice... It was surrounded with sinews and really, all the was edible was only the inner circle of steak. Disappointed :(
Lamb Cutlets
Just as tender as the grain-fed steak. Mummy definitely loved it.
Alssa's kid's meal of Lamb Chop, Beans and Mash.
There's mash and then there's mash. Think Jamie Oliver or Gordon Ramsey style mash. Best mash I've ever had :)
Shoestring Fries & Green Beans
Sides are $8 each.
Crème Brûlée
What makes a good Crème Brûlée?
It's not only the rich custard base that makes it good but the Chef's skill in topping it with a contrasting layer of hard caramel. Most Chefs have failed but not at The Chophouse. The caramel atop is not only nice and thick but also coloured perfectly without burning the sugar.
A Trio of Ice Cream.
It was good but I was too distracted by my Crème Brûlée :) Definitely creamy and definitely tastes homemade.
Chocolate Block with Honeycomb
Signature Chophouse chocolate!
Just how good is the food here?
Even fussypot Alssa has cleaned her plate! 'nuff said!
The Chophouse
Address 25 Bligh St, Sydney 2000
Phone CALL 1300 CHOP IT (1300 246 748)
General Enquiries
For reservations please head to our
online reservation page or call 1300 246 748
Labels: The Chophouse
The Darling at The Star
| 2:15 AM | 0 Comments
Mummy has been receiving complimentary room stays from The Star for quite a few months now. We've always stayed at The Astral but this time round, it was full so mummy booked us into The Darling at The Star instead.
The dove hangs right above the entrance to The Darling.
This is exactly what our room looked like.
Taken from The Darling's website.
I shrieked when I entered our room to find our bedsheets, blankie, towels, bathrobes and even the chairs purple!! Apparently, they asked us what our favourite colour was and colour coded our room! How sweet is that! :) It's always the little things in our lives that make us happiest!
My favourite bed!
This is the most comfortable bed covered with the most luxurious bedsheet with the softest, most decadent pillows... You'll never want to leave the bed because it feels like you are floating on clouds!
Taken from the entrance.
Purple everything!
I have a terribly soft spot for rain showerheads. It makes me feel like I'm in a spa-like surrounding.
The Darling is definitely one of the best hotels in Sydney. They have truly earned their title as one of the Top 60 Best New Hotels in the World by Condé Nast Traveller.
Labels: Hotels
A little pet project!
Sunday, September 30, 2012 | 11:44 PM | 0 Comments
So today marks the birth of a new baby!
Spicy Squid Stir-Fry
Friday, September 7, 2007 | 3:50 PM | 0 Comments
Spicy Squid Stir-Fry
serves 4
750g Squid hoods
2 tbsp Szechuan seasoning
1 med brown onion
11/2 tbsp vegetable oil
2 cloves garlic, crushed
2 tbsp chinese cooking wine
1 tbsp chinese barbeque sauce
100g snow pea sprouts
1 cup bean sprouts
1/4 cup fresh coriander leaves
1. Cut squid hoods open; score on the inside surface, cut into 2cm x 6cm pieces. Combine squid and Szechuan seasoning in bowl. Cut onion into wedges.
2. Heat oil in wok and fry the squid in batches until browned and tender. Add remaining oil to wok with onion and garlic; stir-fry until onion if just tender. Return squid to wok with wine and sauce; bring to the boil.
3. Just before serving, gently toss sprouts and coriander with squid mixture.
serves 4
750g Squid hoods
2 tbsp Szechuan seasoning
1 med brown onion
11/2 tbsp vegetable oil
2 cloves garlic, crushed
2 tbsp chinese cooking wine
1 tbsp chinese barbeque sauce
100g snow pea sprouts
1 cup bean sprouts
1/4 cup fresh coriander leaves
1. Cut squid hoods open; score on the inside surface, cut into 2cm x 6cm pieces. Combine squid and Szechuan seasoning in bowl. Cut onion into wedges.
2. Heat oil in wok and fry the squid in batches until browned and tender. Add remaining oil to wok with onion and garlic; stir-fry until onion if just tender. Return squid to wok with wine and sauce; bring to the boil.
3. Just before serving, gently toss sprouts and coriander with squid mixture.
Labels: Foodieholic, Recipes
Thai-seasoned Fish in Coconut Milk
| 3:49 PM | 0 Comments
Thai-seasoned Fish in Coconut Milk
Serves: 2
Preparation: 15 mins
Cooking: 10 mins
500g skinned blue-eye cod, trimmed, cut into 2cm cubes
2 tbsp MasterFoods Thai Seasoning
2 tsp crushed garlic
1 tbsp vegetable oil
Baby spinach leaves, washed and drained
400ml coconut milk
2 green shallots/spring onions, trimmed, chopped
1 tbsp fish sauce
boiled rice, to serve.
- Place fish, Thai seasoning and garlic in a bowl. Toss to combine. Leave to one side for 10 mins
- Meanwhile, cook rice as per packet directions.
- Heat the oil in a saucepan. When hot, add fish pieces, tossing to seal on all sides.
- Add the coconut milk and bring to the boil. Add the baby spinach leaves, the green shallots/spring onions and the fish sauce.
- Serve immediately with rice.
Tip: Try this recipe replacing the fish with chicken thigh meat and the rice with noodles. You can also substitute any firm white fish for the blue-eye cod.
Serves: 2
Preparation: 15 mins
Cooking: 10 mins
500g skinned blue-eye cod, trimmed, cut into 2cm cubes
2 tbsp MasterFoods Thai Seasoning
2 tsp crushed garlic
1 tbsp vegetable oil
Baby spinach leaves, washed and drained
400ml coconut milk
2 green shallots/spring onions, trimmed, chopped
1 tbsp fish sauce
boiled rice, to serve.
- Place fish, Thai seasoning and garlic in a bowl. Toss to combine. Leave to one side for 10 mins
- Meanwhile, cook rice as per packet directions.
- Heat the oil in a saucepan. When hot, add fish pieces, tossing to seal on all sides.
- Add the coconut milk and bring to the boil. Add the baby spinach leaves, the green shallots/spring onions and the fish sauce.
- Serve immediately with rice.
Tip: Try this recipe replacing the fish with chicken thigh meat and the rice with noodles. You can also substitute any firm white fish for the blue-eye cod.
Labels: Foodieholic, Recipes
Nonya Rice Dumplings
| 3:43 PM | 0 Comments
Nonya Rice Dumplings
Ingredients:
Glutinous Rice (to be soaked for at least 2 hours. Drain and add salt)
Dried Shrimps (soaked in hot water)
Dried Chinese Mushrooms (soaked in hot water and finely sliced)
Sweet Winter Melon Strips (cut into small pieces)
Minced Pork (to be marinated with chopped onions, soya sauce, sugar, salt, pepper and corn flour to taste)
Garlic (chopped)
Chestnut (to be boiled and peeled)
Dried Bamboo Leaves (to be wet) remember to clean throughly
Plastic String
Filling:
Oil a big wok and fry the garlic until light brown.
Drain the dried prawns and add them to the wok. Fry.
Add in the mushrooms. Fry.
Add the minced pork. Fry, occasionally adding the water used from soaking the dried prawns and the mushrooms.
Add dark soya sauce, sugar and pepper to your liking. Fry until the filling is almost dry.
Methods:
Fill the bamboo leaves with glutonous rice. Each dumpling has to look like little 3D pyramids. First, grease the right side of the leaves and fold in such a way so that you get a pocket.
Hold firmly. Scoop 2 tablespoonfuls of rice and put it into the pocket, making sure that they are spread against the sides.
Scoop about 3 or more spoonfuls of the filling. Press to make sure it is compact. Followed by another 2 tablespoonfuls of rice, again making sure the dumpling is compact before wrapping.
Close the "lid" of the "pocket", folding both sides down and lastly, fold the tip. Tie the dumpling tight with a string.
After wrapping all the dumplings, submerge them into a big pot of boiling water and boil for about 1 hour 30 minutes. After that, let them drip dry.
*You can vary the fillings (more mushrooms, pork etc) to your own liking.
Labels: Foodieholic, Recipes
Teochew Fish Porridge
| 3:40 PM | 0 Comments
Fish Soup
1 whole bulb of garlic, halved
1 white/brown onion, peeled and diced
1 knob of ginger, peeled and sliced
coriander stalks, washed and finely chopped
fish bones - preferably white fish
water
Seasoning
Light Soya Sauce
Salt & Pepper
Shao Hsing Wine
1 tsp sugar
White fish, sliced
Boiled Rice
Tong oh (or any vegetables you prefer)
Tomatoes
Garnish
Coriander leaves, whole
Ginger, sliced finely
fried onions
1. Marinate the fish slices in Shao Hsing Wine, sesame oil, light soya sauce, salt and pepper and refrigerate till needed.
2. Add oil in a hot pot and fry the onion, garlic, giner and coriander stalks until soft. Add the fish bones and cook for 5 mins stirring and coating the bones with the mixture.
3. Add in enough water to fully cover the bones and bring to the boil, uncovered . Cover and simmer on low heat for abt an hour. Add more water if needed.
4. Add in the seasoning to taste and boil for another 30 mins. Strain.
5. Add in the fish slices, tomatoes and vegetables and cook for 3 mins. Place rice into individual bowls and spoon the soup and ingredients over. Garnish and serve.
Please note that after cooking the fish slices and vegetables, the taste of the soup will become sweeter.
Labels: Foodieholic, Recipes
