Too busy to blog
I've been a bit busy so apologies to anyone who's got into the swing of "nothing happens all week, we do something at the weekend, I write it in the blog".
Most of note last weekend was the fact that Sean completed Guitar Hero on the hardest level. He now just has to work out how to keep himself amused until Guitar Hero 2 comes out.
Sean is the champion, my friend
We went on a walk to Glebe on Saturday, ticking off another Sydney suburb. Glebe is full of delis, cafes and bookshops; in fact we were prompted to go there as it is home to Gleebooks, whose club I joined at the Sydney writer's festival. Sean bought a backgammon book. I was very restrained and managed to not purchase anything. I will read all the books I already have before buying any more.
We also continued our trend of going out for lunch on Sunday. In fact we went back to Nick's, which had provided us with such good seafood the weekend before.
We splashed out and did something exciting on Tuesday (but we are still tired as a result). Astral restaurant, at the top of the casino, was hosting a dinner cooked by Pascal Tingaud, who is the resident chef at Moet et Chandon. We had a 5 course menu accompanied by Moet et Chandon champagnes. The wine was mostly was mostly Brut Imperial, but we got "Imperial Nectar" with ice and lime to start, a 1999 vintage with the fish and rose with dessert.
The food was good; the best were the canapes: blue cheese and candied mandarin on lettuce and pate de fois gras on toast, which we were served in the bar with our champagne cocktail. We then started in the restaurant with a kingfish tartare. The original recipe had been for seabass, which is easy to get in France but apparently not in Australia. Pascal said that he preferred it with the kingfish but I think it would have been better with seabass. Still they did the usual televised cooking for us so I can try this out myself when we are back in the UK.
This was followed by scallops with ginger (minced rather than whole scallop, which was unusual), lobster with citrus sauce, whiting rolls with truffled mash and strawberry and tomato with basil ice cream (very nice if you left out the tomatoes; these were unnecessarily inventive). I didn't eat the truffled mash and was slightly disconcerted when Sean (Connelly - the Astral chef) brought over a large truffle, made me smell it and asked if I wanted to touch it. I had to decline. It didn't look like a normal mushroom though so not as disturbing as it could have been.
No photos of any food I'm afraid - I'm back to forgetting the camera whenever we go out.
I've been a bit busy so apologies to anyone who's got into the swing of "nothing happens all week, we do something at the weekend, I write it in the blog".
Most of note last weekend was the fact that Sean completed Guitar Hero on the hardest level. He now just has to work out how to keep himself amused until Guitar Hero 2 comes out.
Sean is the champion, my friend
We went on a walk to Glebe on Saturday, ticking off another Sydney suburb. Glebe is full of delis, cafes and bookshops; in fact we were prompted to go there as it is home to Gleebooks, whose club I joined at the Sydney writer's festival. Sean bought a backgammon book. I was very restrained and managed to not purchase anything. I will read all the books I already have before buying any more.
We also continued our trend of going out for lunch on Sunday. In fact we went back to Nick's, which had provided us with such good seafood the weekend before.
We splashed out and did something exciting on Tuesday (but we are still tired as a result). Astral restaurant, at the top of the casino, was hosting a dinner cooked by Pascal Tingaud, who is the resident chef at Moet et Chandon. We had a 5 course menu accompanied by Moet et Chandon champagnes. The wine was mostly was mostly Brut Imperial, but we got "Imperial Nectar" with ice and lime to start, a 1999 vintage with the fish and rose with dessert.
The food was good; the best were the canapes: blue cheese and candied mandarin on lettuce and pate de fois gras on toast, which we were served in the bar with our champagne cocktail. We then started in the restaurant with a kingfish tartare. The original recipe had been for seabass, which is easy to get in France but apparently not in Australia. Pascal said that he preferred it with the kingfish but I think it would have been better with seabass. Still they did the usual televised cooking for us so I can try this out myself when we are back in the UK.
This was followed by scallops with ginger (minced rather than whole scallop, which was unusual), lobster with citrus sauce, whiting rolls with truffled mash and strawberry and tomato with basil ice cream (very nice if you left out the tomatoes; these were unnecessarily inventive). I didn't eat the truffled mash and was slightly disconcerted when Sean (Connelly - the Astral chef) brought over a large truffle, made me smell it and asked if I wanted to touch it. I had to decline. It didn't look like a normal mushroom though so not as disturbing as it could have been.
No photos of any food I'm afraid - I'm back to forgetting the camera whenever we go out.
posted by Zoe at 5:45 PM
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