Inti

Prior to last Wednesday, my knowledge of South American cuisine was limited to tacos, quesadillas and salsas. So, when I was sent a preview of the menu at Inti, I inadvertently received a lesson in exciting new ingredients and flavour profiles. 

I was impressed by the sleek modern interior. The warm lighting, dark floors and modern South American music made for a trendy and inviting atmosphere. 

I felt super hip.

We were greeted at the door and were immediately offered drinks when we arrived at our table. The wait staff were very friendly and eager to share their own dining experiences with us. With unique ingredients such as cactus and black ants, I had a hard time deciding which dish excited me the most.

The Venezuelan - $21.00, The Brazilian - $20.00

We started our evening with some cocktails from a list of interesting sounding mixes. Jason had the Venezuelan which included Diplomatico 'Exclusiva' rum and flavours of coconut, vanilla, and a raw egg. The drink reminded me of a classy eggnog with a hint of spice.

I ordered the Brazillian, which was a refreshing blend of Cachaça, guava, and passion fruit. Cachaça, I have since learned, is a spirit made from distilled sugarcane and is mostly used in tropical drinks. The drink was very refreshing and well balanced from the get go (unlike most cocktails which are too sweet).

Salsa Tarasca - $14.00
Mexican breads (top to bottom): nixtamal corn tortilla, cricket panucho, concha

The Salsa Tarasca, made from pumpkin seeds and sunflower seeds, was accompanied by a selection of Mexican breads. The salsa was nutty and had a warm tangy flavour from the roasted tomato and onions.

The soft corn tortilla had a very mild flavour and made for a great vessel for the salsa. The panucho, a puffed fried tortilla, had a nice crispy outer a slightly gritty texture from the cricket flour. Like the tortilla, it was mild, with a little saltiness provided from the sprinkling of cheese.

My favourite of the bunch was the concha - a sweet bun topped with a cookie crust topping. The bun was incredibly fluffy and its sweetness was perfect for balancing the savoury salsa and its crunchy topping was a welcomed texture change.

Cactus "Guacamole" - $16.00

The guacamole had a light saltiness from the rehydrated seaweed and wakame powder and its creaminess was cut through with a touch of citrus. The addition of epazote gave it a fresh "green" flavour. Texture-wise, this dish was a treat - the crunchy almonds little bites of cactus (which tasted similar to aloe vera) dispersed throughout, and the chewy seaweed all worked to give the smooth avocado a bit more interest.

The warm crunchy tostada was a great base for dipping into the cool guacamole. We were impressed with the deep fried avocado leaf - lightly salted, it tasted very similar to a crispy nori sheet.

Green Chorizo - $19.00

I was excited by this modern interpretation of the classic chorizo and egg pairing. The chorizo was reinvented as a pork mince mixture, with pumpkin seeds and very fragrant spices. The 65 degree egg had a custard-like texture which was perfect for mixing through and mellowing out the heat of the mince, while the wood sorrel and spinach puree provide a little freshness to the dish.

Tostada - $16.00

The hero of this dish was the morcilla, the Spanish version of black pudding. Served atop a thin crunchy tostada, the morcilla was intensely flavoured with many spices that danced on the palate. Chef Carmona orders the morcilla in liquid form from the Grey Lynn Butcher in order to get this layer so thin.

To accompany the strong spices, the morcilla was layered with creamy peanut butter, sweet dragonfruit, refreshing watermelon radish and topped with a sprinkling of black ants and wild flower. All these different textures and flavours enhanced the sausage and were in perfect harmony with each other.

Lamb Pibil - $32.00 (photo provided by Inti)

In my haste to devour the lamb pibil, I neglected to take a photo. Each succulent piece of slow roasted lamb was beautifully paired with hints of beeswax and pomegranate. A topping of fushia flowers provided a refreshing crunch to the hearty dish. The highlight for me were the purple carrots which had spent hours cooking in a jus. 

Cebiche - $24.00

I felt that it was a bit odd to finish on a cold main, but it worked well after the heartier lamb dish. The generous slices of trevally were cured in a citrusy red cabbage marinade and accompanied with dehydrated sweet potato strips, salted tamarillo, and pickled onion. There was a good amount of heat from fresh and dried chillis and I was happy to learn that they do not skimp on the heat!

Vanilla Queso - $15.00

It was a real delight to dig into our dessert to discover its contents. Beneath the vibrant cucumber ice was a layer of thinly sliced roast pineapple and a vanilla cream cheese base. The fresh cucumber balanced out the rich cream cheese, while the slow roasted pineapple provided the gentle sweetness in the dessert. The sunflower seeds added a welcome crunch and the lemon verbena provided little bites of acidity.

Executive Chef Javier Carmona

With each dish, we were lucky enough to have the executive chef, Javier Carmona, explain the ingredients and flavours in each dish. His passion for Hispanic cuisine was very obvious and I was blown away by how much thought went into the menu. Each ingredient is in harmony with its accompaniments and his care is reflected through each meticulously presented dish.

Everything about Inti impressed me. From its modern interior to its dishes that are too pretty to eat (almost), it is truly a great dining experience. I can't wait to come back and try the rest of their menu.

Lucy and Jason dined as guests of Inti.

Inti can be found at 2 Chancery Street, Auckland.

Kushi

During my pregnancy, the one thing I really craved was sashimi. Unfortunately, raw food was something I had to avoid so I spent a year watching longingly as others consumed bite after bite of delicious salmon and tuna. So large was my craving that, as soon as I brought Charlie home, I was on the hunt for the perfect place to have sashimi. I had heard about the excellent food at Kushi so I decided that this would be the place. 

Expectations were high.

Inside, Kushi was dimly lit, with high ceilings and a spacious interior. The dining area was cleverly sectioned to form a few different spaces - large private areas, smaller intimate areas for small groups, and booths for an even more private feel.

Suntory - $11.00, Plum Wine - $9.50

We started with some drinks while we perused the menu. Jason had a Suntory, a malt beer which was smooth and easy to drink.

I ordered a plum wine which was syrupy but not overly sweet. It reminded of a childhood cough medicine, but in a nice kind of way. 

Edemame - $6.95

We ordered edemame to have while we waited for our food although we didn't make much of a dent before our first dish arrived.

Takowasabi - $8.95

The Takowasabi involved little pieces of raw octopus marinated in a wasabi dressing. There was a sweetness to the octopus flesh which was complimented by the light dressing. I enjoyed each bite of the slippery yet chewy octopus that was accented by delightful pops of caviar.

Small Sashimi - $20.95

Our order of small sashimi came nestled within a Paua shell. We were treated to thick slices of salmon, tuna and kingfish. I closed my eyes and made sure to savour each bite - the fish was so fresh that it had a sweetness to it.

Beef Tataki - $14.90

The beef in this dish was very nicely marbled and sliced delicately. I felt that it was a little light on dressing so the beef tasted a bit bland. The flavour of the beef was lifted when eaten in conjunction with the salad but I thought the dish would have been nice with some sort of dipping sauce specifically for the beef.

Kani Tempura - $20.95

The tempura batter for the soft shell crab was incredibly thin and crunchy. The crab itself was quite meaty and well seasoned. The mild wasabi mayo made for a great dipping sauce. The fresh radish slices were a bit bland compared to the rest of the dish and may have been a nicer addition if they were pickled (this, of course, is a very minor issue in an excellent dish). 

Buta Ko Kakuni - $16.90

The pork belly was our favourite dish of the night. Kushi's special soy marinade fully penetrated through the pork. Each piece was impossibly soft and melted as soon as it reached my mouth - it was actually made it a little difficult to pick up with chopsticks! 

By the end of our meal, we were in a near food coma. Each dish was impeccable in both presentation and taste that, at times, we couldn't decide what to have for the next bite!
My very high expectations were certainly met.

Kushi can be found at 22 Durham Street West, Auckland.

Dinner By Heston Blumenthal, Melbourne

A visit to Dinner by Heston Blumenthal was the very first thing Sheena and I booked when we were planning our trip to Melbourne. Food was going to be the highlight of our trip, and this dinner was going to be the very pinnacle of of our culinary experience.

Like its two Michelin starred sister restaurant in London, the menu features dishes that are inspired by the gastronomic history of British Royalty, going as far back as the 13th century. The Melbourne restaurant incorporates bits of Aussie flair and showcases the great produce the country has to offer.



We arrived a little early and had some drinks at the bar. 

Peter Piper's Pickled Lemon Lemonade (c.1830), Sarsaparilla Soda (c.1750) - $14 each

I was quite thankful that the drinks menu was not overly complicated and settled quickly on Peter Piper's Pickled Lemon Lemonade (try saying that five times fast!). The pickling process meant that the lemonade was not overly sour and there was a good balance of sweetness in the drink without being overpowering.

I had warned Sheena against the Sarsaparilla Soda as previous experience told me that it would have an overpowering licorice taste. Fortunately, this was not the case. The drink had a faint hint of sweetness and light medicinal quality to it.

While we waited for our food to arrive, our very obliging waitstaff let us wander around the restaurant with our cameras. We were, of course, immediately drawn to the automated spit roast mechanism with slowly roasting golden pineapples. 

Roast Marrowbone (c.1720) - $36

The Roast Marrowbone, combined with herbs and panko crumb, came topped with snails and served with pickled vegetables on the side. The snails provided a bit of bite to the otherwise smooth dish while the vegetables helped to cut through the buttery taste of the bone marrow. 

Hay smoked Ocean Trout (c.1730) - $36

The smoked trout was served underneath a bed of pickled lemon salad, smoked roe, and gentleman's relish (a sauce of anchovies, butter, herbs and spices). Each slice was incredibly delicate but packed a real punch -  the gentleman's relish provided a great savoury base for the trout while the blobs of citrus gel made each bite dance on the tongue.

Powdered Duck Breast (c.1670) - $58

The Powdered Duck Breast arrived with smoked beetroot, grilled red cabbage, umbles and pickled cherries. The five hour salting process the duck went through resulted in a very succulent piece of breast meat while the additional touches provided the sweetness to balance out the dish. 

Slow cooked Pork Belly (c.1820) - $58

My favourite main was the Slow cooked Pork Belly which came with grains wrapped in a thin spelt blanket, lardo, roast onions, baby turnip, and Robert Sauce. I was surprised that I wasn't offered a bigger knife with my dish, and was even more surprised that my regular table knife was able to slice through the pork with ease! 

Everything about this dish was delightful - the crunchy turnip was a great contrast to the tender pork, while the Robert Sauce tied everything together in its earthy flavour. The only thing that would make this dish more enjoyable for me would be to have a proper crispy pork crackling.

Tipsy Cake (c.1810) - $32

The Tipsy Cake had to be ordered along with our entrees and mains to allow time for the gradual basting process. Traditionally made using old bread soaked in brandy, the modern version involves light pillowy brioche filled with cream, and soaked in rum. The roast pineapple, with its golden sweet outer, was the perfect accompaniment. 

As one of Dinner's signature dishes, this cannot be missed.

Post Dessert of Nitro Ice Cream - $15 each

Post dessert involved an ice cream trolley and a fantastic display involving liquid nitrogen. Need I say more?

Nitro Ice Cream Toppings 

Our ice-creams were served in a very thin cone with our choice of inspired toppings - popping candy, fennel and chocolate, white chocolate and raspberry, something I can't quite recall. 

Post Post Dessert Chocolate Pot

And when we thought we couldn't possibly eat any more food, a post post desert was brought to our table. The little chocolate pot was very rich and crispy fennel biscuit was a lovely and light.

Dinner by Heston Blumenthal is located at Crown Melbourne, Level 3, 8 Whiteman Street, Southbank, Melbourne. Be sure to book quite early as spots fill up super fast!

Cocoro

I've always thought that the trick to a great meal is to drag others along so you can try more dishes. I have found that 4 is the magic number for a meal - this gives a nice variety without having to wait an age for your food to arrive. This is also the best number for great conversation without having to shout across to the other end of the table.

My recent outing confirmed this when I, along with three others, 
tried the set lunch menu at Cocoro. For $49, we could order an entree, main and a dessert from 4 options - so of course, we opted to order every single thing on the menu to share. Not only did this rule out any potential food envy, it vastly sped up ordering time!

Amuse Bouche - Tempura Fish

We started with an amuse bouche consisting of a soft fish (I didn't catch the name) in a very light tempura batter -a great way to start the meal.

Amuse Bouche - Teriyaki Tuna

The second amuse bouche was a grilled teriyaki tuna which was cooked just right. There was just enough teriyaki to give it flavour, but not overpower the tuna.

Entree - Chicken Nanban

The Chicken Nanban was crunchy on the outside while still being moist and tender on the inside. I found the tangy Nanban sauce was a great addition to the usual karaage dishes I love so much. The fresh salad was a nice side, adding a bit of colour to the plate.

Entree - Tempura Salad

The tempura salad at Cocoro has one of the lightest batters I've ever had. Each piece was super delicate, with a crunch that could be heard from many tables over. 

Entree - Traditional Sashimi

The traditional sashimi was very fresh, with generous slices of salmon, blue fin tuna and john dory. The highlight for me was the fresh wasabi on the side.

Entree - New Style Sashimi

The new style sashimi was sliced thinner than the previous dish and cured in a vinaigrette. The partially cooked flesh had an interesting texture while the radish and cucumber added a freshness to the dish. The small balls of light tempura batter provided a nice crunch to the soft fish, like having popping candy in your mouth.

Main - Tofu with Vegetables

The Agedashi Tofu was served under a pile of sauteed mushrooms so the batter had fully absorbed its earthy flavours. I loved how saucy and hearty this dish was - I could have had it all to myself!

Main - Angus Teriyaki

The Angus Teriyaki was flavoursome and tender. Although the serving size looked to be slightly smaller than the other mains, I assure you it was quite filling. The mushrooms and the bean sprouts also tasted amazing after they had soaked in the sauce.

Main - Nigiri

As expected, the nigiri was fresh and it was great to see such a variety of fish. I'm told that nigiri is supposed to be served at room temprature (to fully appreciate all the fishy flavours) but I have to say that I would have preferred it on a bed of ice like the sashimi. 

Dessert - Miso and Yuzu Brulee

I was incredibly excited when I saw the brulee on the menu. The miso flavours stopped the brulee from being overly sweet while the yuzu gave it a hint of freshness. The sesame sablé  was the perfect pairing  -light, crumbly and melt in the mouth.

Dessert - Ume Granita

The granita was a very refreshing end to the meal. There was a good balance of sweet and sour and no flavour overpowered the others. The stewed plum and rhubarb were nice additions. 

We found that each dish was meticulously prepared and the serving sizes were generous. The wait staff were attentive and super polite. Cocoro has a very extensive menu and I felt that the set menu was a good introduction to their offerings. 

Cocoro can be found at 56A Brown Street, Ponsonby, Auckland

The Sugar Club

In my head is a long list of restaurants and eateries I want to visit. I can often convince my peers to try out new places with me but there are a few reserved for special occasions.

Known for its spectacular views from the 53rd floor of the Sky Tower, The Sugar Club is one of the super special restaurants  reserved for a romantic birthday dinner. Especially because I had to outdo Jason for picking my birthday dinner at The Engine Room. 

I had booked our table months before Jason's birthday because I was so excited.

The Sugar Club in The Sky Tower is the fourth reincarnation of the restaurant since the Peter Gorden opened the first one in Wellington back in 1986. Since then, The Sugar Club has made appearances in London at Notting Hill and West Soho.

The menu here encourages sharing and is quite unique. All the dishes are entrée sized so you can try a wider variety. All dishes are the same price and diners pay for the number of dishes ordered - prices vary from $90 for 3 dishes to $128 for 6 dishes. This way, you don't have to let the price decide your order.

Tokyo Café - $20

I sipped on a Tokyo Café while we perused the menu. The bubbly champagne was flavoured with raspberry which gave it a deep rouge colour. It was fruity without being sickly sweet.

Jason had a Leigh Sawmill Pale Ale which had light citrusy notes.

Bread Basket

The complimentary bread basket was filled with a fig and fennel loaf, rye bread and fenugreek and celeriac bread. The fig and fennel was our favourite as large pieces of fig brought a welcome sweetness to the spiced bread.

Amuse Bouche

Made up of a small slice of cured salmon topped with sunflower seeds, spinach relish, fish roe, cumin and a micro salad, this amuse bouche is one of the most complex I've ever had. The salmon was delicate and I enjoyed the pop of the fish roe. Although the toppings brought a variety of texture, I can't help that the dish was a little too busy.

Mushrooms...

The name of this dish is "Mushrooms...". I love mushrooms and the ellipsis in the title managed to intrigue me enough to order it. The quenelle of mushroom parfait was  light and flavour packed. The medley of wood ear fungus, sesame enoki mushroom, shiitake mushrooms, crunchy crumb and black garlic all added together to make an amazing dish jam packed with umami. 

Wild Paua

The wild paua was served two ways. The first was braised and thinly sliced on a very smooth smoked mash. The second, my favourite, was little paua morsels packed into a small bread basket -the pieces were small enough to be delicate but big enough for us to appreciate the texture. The paua foam provided a light saltiness and popped delightfully in my mouth.

Lamb

The lamb was cooked to a perfect medium rare and had a distinct Middle Eastern flavour to it. The kalamata olives and goji berries gave little bursts of flavour while the pumpkin puree formed a nice base flavour. I liked the crunchy falafel but felt that there was not enough sauce to go around.

Thrice-Cooked Pork Belly

The pork belly was easy to cut into and melted in my mouth as I bit into it. The side of Kimchi and buckwheat was a welcome crunch to the dish (unfortunately there was no crispy skin). My favourite part, however, was the delicious smoked tofu purée everything was sitting on -incredibly smooth and flavoursome. 

Pekin Duck

Like the pork belly, I missed the crispy skin in this dish. The duck was a tad over cooked but went well with the chili and mango jam. The stand out for me were the squid dumplings -chewy and fragrant with big chunks of squid and a light crispy coat. 

Beef Pesto

A classic dish of Peter Gordon's, the Beef Pesto dish has been on The Sugar Club menu circa 1987. The beef fillet was very tender and sitting on a bed of hearty vegetables including zucchini, beetroot and capsicum. The generous dollop of pesto married all the flavours together.

Pre-dessert

We were pleasantly surprised when our pre-dessert came to the table. The combination of pineapple and coconut tapioca is a classic and the toasted macadamia shavings on top was just brilliant. I would have happily eaten a full sized version of this light dessert.

Cheesecake

This plum cheesecake is now officially our favourite dessert. We were initially confused because we were expecting a traditional looking cheesecake but quickly forgot once we dug in. Sitting on top of stewed plum and plum purée is a shortbread biscuit topped with a scoop of creamy white chocolate ice cream. The stewed plum was not too tart and brought a freshness to the dessert while the meringue provided a nice texture change.

Peanut Butter Parfait and Blackberry Jelly

Peanut butter and chocolate is another one of those classic flavour matches made in heaven. The parfait was very light and smothered in a caramel sauce and salty peanut crumb. The chocolate soil was a great contrast in texture while the macintosh sauce gave a the rich dessert some freshness.

Needless to say, we were quite satisfied at the end of the evening. The service was very attentive and our waiters were very knowledgable. 

The Sugar Club can be found on the 53rd floor of The Sky Tower, at 72 Federal Street, Auckland.