Corner of Essex & Gloucester Street, The Rocks NSW 2000
http://www.hartspub.com
http://www.gourmetrabbit.com
http://www.hartspub.com
http://www.gourmetrabbit.com
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.
Other blog reviews:
• GourmetRabbit
Denea officially launches GourmetRabbit Issue 2 alongside Lisa from SpicyIceceam
Beer tasting to start the night off
Ettason table team
Inside a Dragon Heart Candy Yuhin Icy Crispy
SIMON FAVOURITE :-)
10 comments:
Ahh, Knorr chicken powder, also known as MSG city. :-) Tasty though of course!
Was a great evening if munching and sipping! The bresaola was divine!
Thanks for coming along last night, it was lovely to see you! Hope you enjoyed the food and the magazine. I'm still thinking about all those cheeses! By the way the DIY vermouth recipe is in the Sipping section :)
Nice review, I wish I could have made it, it looked like a fun night with awesome food! Beverages don't look half bad either :-)
What a beautiful post Simon - thank you for coming and for all of your support. You are by far and away the fastest poster in the West, this was a treat to read after last night's launch.
See you soon!
Looks awesome. Jealous I wasn't there. I featured the Truffled Pecorino paired with Rogues Chocolate Stout at a Beer & Cheese matching night last year. There was silence in the room...easily the favourite of the night.
Oh cheese envy!
And packaged loong su tong - interesting :)
Hey Simon,
Great post, I felt like I was there, noticing many friends in the crowd, just sorry I couldnt be there to taste that food and congratulate Denea in person. What an inspiration she is, showcasing great produce and sharing her passion and talent with us all so freely. Look forward to the next event!
Best,
Tony
I really wish I could have come!! Denea is all of those things, and I don't know Lisa very well but she is very talented.
hi joey, i haven't tried it yet but i'm sure i'll have to keep it to a low dose. i'm scared of it.
hi john, good to see you there.
hi lisa, thanks for the extra info about the vermouth recipe
hi sandra, would have been good to see you again. hopefully next time.
hi denea, hopefully fastest blogger in the East too ;-) i forgot to get a goodie bag though :-(
hi richard, indeed a great cheese.
hi tina, the cheese lovers where in heaven
hi Gastronomy Gal, wish you could have been there too :-)
Post a Comment