Simon Food Favourites: Crocodile

27 October 2011

William Angliss Institute Sydney: Opening Launch Event, Surry Hills (24 Oct 2011)

Ground Floor, 26-32 Waterloo Street, Surry Hills NSW 2010

Phone: (02) 9125 5111

http://www.angliss.edu.au/sydney

New premises open for learning

“The newly refurbished premise provides industry clients with the flexibility of training staff in a training environment including classrooms and kitchens enhancing the on the job training that is being undertaken”

Thanks to Justin Fallu from the William Angliss Institute for inviting me along to the new premises opening in Sydney. The well-attended event was mainly catered by Edna's At Your Table catering by Jennice Kersh and Chef Raymond Kersh (pictured above). Creating and serving Native Australian Cuisine has been their speciality for apparently over 30 years and the canapés they served were certainly an eye (and palate) opener for me. Crocodile, possum and kangaroo were on the menu as well as Kimberley boab, bush raisin, native lemon myrtle and the very interesting cheese fruit. Sweet treats were also prepared by three other chefs including Jane Strode of Bistrode who made a silky smooth Chocolate mousse with coconut dacquoise for tasting. There was also plenty of Raspberry & almond frangipane, mini chocolate eclairs and a wonderful looking croquembouche with spun sugar made by Chef Johan Hess.

SNAPSHOT REVIEW:

PROS: Brand new campus with lots of different courses available, Seems to be a good kitchen layout with plenty of space, Very interesting canapés provided using native Australian meats and bush ingredients

CONS: Nearly watching the official plaque drop to the floor when it was revealed — but it was well saved with quick hands

MUST TRY: Cheesefruit & Binnorie Goat Fetta Tartlet and learning more about native Australian bush ingredients

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Beverages on offer

Trio of vegetable terrine, tropical native lime mayonnaise on crouton

Cheesefruit & Binnorie goat fetta tartlet, roma tomato & basil salsa — very interesting flavour

SIMON FAVOURITE :-)

Crocodile croquettes — tastes a bit like chicken

WORTH TRYING :-)

WA Onslaw scallop, Yamba green prawn, aniseed Myrtle & Kimberley boab, nori parcel tempura, bush raisin (akudgara) & seafood sauce

Tasmanian possum, Mt pepper leaf, wild mushroom & pinot grigio mini pie, potato & pumpkin mash

Chicken skewers

Chocolate mousse with coconut dacquoise

Raspberry & almond frangipane — a bit of ice cream would have been great

Choux pastry

Mini chocolate eclair

Chef Johan Hess making a croquembouche with spun sugar

Raymond Kersh and Jennice Kersh preparing the canapes

Making a raspberry & almond frangipane

In the kitchen and the Sydney Symphony Orchestra Quartet 'Opus 4'

Coffee Academy for barista training

Three commercial training kitchens

Kitchen products including 300 metres of Coles cling wrap — I didn't realise it came in that size

Speech time with Ms Gabrielle Upton MP

Oops! Nice catch of the plaque

Official plaque reveal by Ms Gabrielle Upton MP and President Dr Michele Allan

Courses now available in Sydney

A bit of Angelina Jolie-like glamour shot advertising

Located in the old Readers Digest Building

View Larger Map

29 November 2010

Harts Pub: Serving Australian Hand Crafted Beers, The Rocks (28 Nov 2010)

Corner of Essex & Gloucester Street, The Rocks NSW 2000
http://www.hartspub.com

Beers with an Aussie Hart

At Harts Pub, the home of Rocks Brewing Company, our mission is to provide Sydney with an experience different to any other pub. Serving Australia's best hand crafted beer, rotating through our 12 taps, there will always be something new to experience.

A friends casual birthday drinks brings me to this cosy pub where there's a definite fascination with famous quotes printed all around the walls which adds a welcoming humor to the place. I wish I could say the same for the bar service received upstairs tonight which came across as somewhat disinterested and not particularly friendly — perhaps the young woman didn't really want to be working there that day? Browsing the menu for a bite to eat the funny named 'Hart Stopper' Steak Sandwich ($22) looked inviting but I felt it was a bit on the expensive side so I opted for Cajun Croc ($16) which was crocodile strips tossed in Cajun spices, shallow fried and served with a tangy remoulade. It was quite a spicy and tasty dish and the crocodile meat tasted rather like chicken to me. Beer battered wedges ($9) seemed rather pricey but actually worked out to be OK because the serving size was quite large. It's served with an interesting side of tomato cider chutney and Cribbs Porter mustard sauce rather than the usual combo of sour cream and sweet chilli sauce. A Bowl of fries ($9) is also quite generous in size and freshly cooked to a nice crispy finish as hoped.

The hand crafted beer menu reminds me of the boutique selection available at The Local Taphouse and perhaps to a lesser extent at Yulli's. You won't find your basic VB, Carlton and Tooheys here and I believe they're hoping to expand their selection to include some European beers in the future. The main meals aren't the cheapest around town as far as pub food goes ranging from $22 up to $36 for a 400 g Rib Eye so hopefully the quality of the dishes can justify the higher prices. The Herb Crusted Lamb Cutlets ($30) and Kangaroo Skewers ($24) sound pretty tempting for next time. Large plasma screens seem to be in every room so you won't miss out on the cricket when it's on if that floats your boat.

SNAPSHOT REVIEW:

PROS: Australian boutique beers available on tap, Cosy decor, Courtyard available, Interesting food menu, Beer tasting paddle

CONS: You won't find your mass produced VBs and Carltons here, No free street parking in the area

MUST TRY: More hand crafted beers

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