Last night’s dinner at Cafe Paci was superb and a welcome relief from the stress of the last couple of days. Chef Pasi Petanen knows his craft in and out and manages to make any dish sing. He elevates the lowly potato to royalty and manages to surprise and delight from snack to dessert. LOVE your food, chef! I tried to pin down a favourite from last night’s meal and failed, as each and every dish was outstanding. The only thing I will say is that if you have to substitute the fish for another species (which is perfectly understandable) then tell the customer when they order it, not when it is being served. Service is fabulous and the choice of wines is excellent by the bottle but could be improved by the glass. After thinking about it all night, I have decided that my favourite dish was the mozzarella in carozza… hmm… maybe the potatoes and anchovies…come to think of it maybe the tuna and lardo….no, I’ve got it: the carrot sorbet, liquorice and yoghurt dessert… or…
I rate it 8/10
firstname.lastname@example.org / Tel: +61 2 9550-6196
131 King Street Newtown, NSW, 2042, Australia
#cafepasi #newtown #excellentfood #sydneytoprestaurants #greatfood #toprestaurant #fundining @pasip
12 years in 6 pictures - an eternity in one way and a blink of the eye in another. I miss you my friend. You were always in a good mood, always happy, always loved my food, licked my coffee cup, wagged at everything, always alert, always ready to defend 'his family", never afraid of anything and always fiercely loyal and mostly obedient. 😊
RIP Ky. I love you.
#ky #doberman #dog #bestfriend #loyal
Today’s Brekkie: Chicken Rendang and Roti Channai
1 1/2 lbs. boneless and skinless chicken breasts or thighs, cut into large chunks
1/3 cup peanut oil
1 cinnamon stick
3 star anise
3 green cardamom pods, seeded
1 stalk of lemongrass, white part only, pounded and cut into fine, short strips
1 cup coconut cream
1 cup water
5 kaffir lime leaves, bruised
5 tablespoons toasted shredded coconut
1 tablespoon caster sugar or to taste
Salt to taste
6 brown or red shallots, peeled, cut into small pieces
3cm galangal, peeled, cut into small pieces
3 stalks lemongrass (white part only), cut into small pieces
4 cloves garlic, minced
3cm piece of ginger, peeled and cut into small pieces
10 dried red chilies, seeded, cut onto small pieces
Put all the ingredients of the Spice Paste in a food processor. Blend well. Or, if you want to be authentic (and I for one think it does make a difference) use a mortar and pestle. Heat the oil in a skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry them until aromatic. Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.
Add the kaffir lime leaves, toasted coconut, stir to blend well with the chicken. Lower the heat to low, cover and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up. Add more sugar and salt to taste. Leave to rest for a while and if you’ve done it right, the oil will rise to the top of the dish. Serve with roti.
#rendang #chicken #malaysianfood #indonesianfood #roti #spicy #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Today’s Brekkie: Spuds, Eggs, Béarnaise Sauce
Left over baked spuds with onions and rosemary heated back up in the oven, add a couple of poached eggs and finally pour Béarnaise over the lot. Such a good and satisfying brekkie.
Béarnaise is one of the really classic French sauces, a butter emulsion with tarragon and PLEASE, when you make it, NO short cuts, blender versions, Elizabeth David versions, etc etc, but use the classic recipe and make it from scratch (it’s not hard at a low altitude). You can taste the difference! The Larousse Sauce Bible is a great resource for recipes. #eggs #potatoes #bearnaise #butteremulsionsauce #larousse #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme