Corner of Essex & Gloucester Street, The Rocks NSW 2000
Congratulations on Issue 2
Thanks to Denea Buckingham from GourmetRabbit for inviting me along to her well-attended launch of the Issue 2 magazine. There's no stopping this self-driven and highly energetic young woman who can bedazzle most foodies with her extensive knowledge of food, wine and beer, including myself. The upper floor of Harts Pub was divided into four tasting areas plus the bar which provided beer tastings and fried nibbles of Kaarage chicken, Cajun spiced crocodile, Goujon (battered fish) and Chorizo sausage. Service was accommodating and friendly and Marnie did an excellent job in providing me all the matching sauce details. I fondly remember the Cajun spiced crocodile from my last visit.
Bartender Sam created lethal tasting Americano and Martinez cocktails made with DIY Sweet Vermouth — I hope the recipe will be coming my way soon as promised. I had to try three to make sure I really liked them so much. Joseph Raineri's table of extremely good cheeses and Italian fine foods was probably the most eagerly visited section. The eye-catching Popcorn with truffle was subtle in flavour but became more noticeable with the more you ate. Nice tasting crushed green olives, grilled artichoke and mixed mushrooms were soon overshadowed by the large barrels of cheeses on display to try. I really enjoyed the lovely tasting Asiago cheese from north Italy. The exotic Truffle pecorino, sharp tasting Parmigiano-Reggiano and flavoursome Testun Occelli al Barolo were all very popular and distinctive in flavour. The smooth and creamy Arnoldi Valtaleggio was noted as a great one for melting. Wafer thin slices of Proscuitto melted in your mouth and a combination of Bresaola with crushed artichoke and white truffle honey was a rich delight of flavours.
New Zealand King Salmon were at Taste of Sydney last year and will be there again this week. Tonight Michael Grinyer and Markus Gerlich prepared a couple of light tasting canapés of the Smoked Salmon Pastrami straight from the packet (how easy is that) and a delightful looking Salmon Tartare with pickled cucumber, salmon crackling, salmon caviar and micro herbs. The balance of flavours worked well and the salmon crackling was apparently made from the skin which added a light crispy crunch. The team from Ettason importers showcased a range from their extensive selection of products including different flavoured Dragon Heart Candy which had a super flaky coating like fairy floss and some Instant Seasame Dessert served with ice cream. To help finish on a sweet note Harts Pub served up some mini Apple turnovers and freshly baked Melted choc chip cookies which were devilishly good.
Other blog reviews:
Denea officially launches GourmetRabbit Issue 2 alongside Lisa from SpicyIceceam
Beer tasting to start the night off
Raineri Italian Fine Foods, Five Dock
Serving up the cheese
Asiago cheese, North Italy
Testun Occelli al Barolo cheese
Ettason table team
Inside a Dragon Heart Candy Yuhin Icy Crispy
SIMON FAVOURITE :-)