indulge march 2015

1 INDULGEMarch 2015

f Find us on facebook.com/IndulgeSydney

SYDNEY’S ENTRÈE TO PURE ENJOYMENTDISCOVER THE SOUTH COASTExcellent cafés, restaurants and cellar doors make the South Coast a must-do!

YOUR AUTUMN MENU SORTEDFrom pumpkin pie mojitos to pork chops with apples, we’ve got everything you need to stay warm as the weather cools down.

INDULGE IN DELICIOUS JAPANESE CUISINEAt Niji Restaurant and Bar.

A S P E C I A L L I Q U O R S TA X P R O M O T I O N

A SPECIAL LIQUORSTAX PROMOTION

MARCH 20152 INDULGE

Where you will always find something different!

WE HAVE OVER 170 STORES THROUGHOUT NSW

Visit our website for your nearest store

MORE GREAT SPECIALS

www.liquorstax.com.au

Specials available from 25/03/15 until 29/03/15

Liquor Stax supports the responsible service of alcohol. Available in NSW, unless sold out prior. Not all specials and wine varieties available in

all stores. Pricing may vary in country and regional areas. Some products may not be available in some stores due to Liquor Licensing

Accords. Tobacco & alcohol not supplied to or for unders 18’s. Images for illustration purposes only. No trade supplied.

Where you will always findsomething different!

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Award Winning

Wines from Margaret

River

Coonawarra at it’s best!

XXXX Gold

Jack Daniel’s Gentleman

Jack

WINA ROYAL ENFIELD

MOTORCYCLE* Details in store

Claro Mexican Style Lager

$39.99ea.

24*330ml

Berri Cask5L

$13.99ea.

Vodka Cruiser Black 6.5%4*275ml

2 for $32

Bulmers Cider4*330ml

2 for $26

$51.99

ea.700ml

Flinders BayTe Ora

Archer’s Point

$21.99

ea.4*340ml

• Arktika Vodka • Baboushka Vodka • BeGin Gin • • Bond Seven Whisky • Chateau Chantelle Brandy •

• Old No15 Bourbon • Zeus Oyzo •MacBain

Scotch WhiskyBundy

Rum UP

Carter Premium Lager

$32.99ea.

24*330ml

Strongbow Cider 10pk 10*330ml

$19.99

Cougar Premix 6*375ml

$18.99

Coopers Pale Ale6*375ml

2 for $26

Midori Premix4*275ml

2 for $32

Pure Blonde James Boag’s Premium

Russian Standard

Gold Vodka

Jim Beam Black Label

40%Cointreau Liqueur

Bacardi Rum 8 Jack Daniel’s & Cola 10pk

Carlton Draught24*375ml

$44.99

Tooheys Extra Dry

$39.99ea.

24*345ml

$41.99ea.

24*355ml

$44.99ea.

24*375ml

2 FOR $72

24*375ml

750ml Varieties

$25Any 2 for

Jack Daniel’s Gentleman Jack & Cola 4pk

My Place Yalumba Y SeriesLazy Days

Amberley Secret Lane

Richland RangeCrystal Lake

Sky Rambler Sauvignon Blanc & Shiraz

Brand’s Laira Distant

Shores

Blue Pyrenees

NV

BUY 3 OR MORE

$5.99

SINGLE $6.99750ml Varieties

ea.

ea.

BUY 3 OR MORE

$8.99


ea.

ea.

BUY 3 OR MORE

$10.99


ea.

ea.

BUY 3 OR MORE

$14.99


ea.

ea.

BUY 3 OR MORE

$16.99

SINGLE $17.99750ml

ea.

ea.

750ml Varieties

$302 for

750ml Varieties

$20Any 2 for

$36.99

10*375mlea.

BONUSSTUBBY HOLDER WITH EACH 10PK

$31.99

700ml ea.

$34.99

700ml ea.

700ml

$60ANY 2 FOR $38.99

700ml ea.

$39.99

700ml ea.

$44.99

700ml ea.

Moondah Brook750ml

$11.99 BUY 3 OR MORE $12.99

ea

Includes Pinot Noir Reserve


MARCH 2015 3 INDULGE

TOM’S TASTING TIPS

D id you know that all bourbons are whiskey but not all whiskeys are bourbon.

This is because whiskey can be made from any grain (scotch whisky must be majority barley)

and aged in any oak cask,

whereas bourbon has to be made from at least 51% corn, filtered through charcoal and matured in new charred American oak barrels.

This new oak is where the bourbon draws its depth of colour from, as well as imparting rich vanilla and caramel flavours and oak spice such as cinnamon or cloves.

One of the biggest differences between whiskey and bourbons is that people are more prepared to add their favourite mixer to bourbon whether it be Coke, dry ginger or soda water. Yet still, it is consumed neat or with a few drops of water.

While some bourbons may be labelled “bourbon”, such as Cougar or Old no 15, others are labelled according to their geographic location:

Kentucky Bourbon – the larger category of bourbons, as the name implies, a Kentucky bourbon is a bourbon produced in Kentucky. ie Jim Beam, Maker’s Mark and Wild Turkey.

Tennessee Whiskey – although legally a “straight bourbon authorised to be produced only in the State of Tennessee”, many Tennessee whiskey brands disavow the “bourbon” label.

By far, the most well known Tennessee whiskey brand is Jack Daniels.

Although bourbon sales have remained steady over the years we have seen an emergence of new brands, single barrel bottlings, premium or rare blends, and different flavourings like cherry or honey bourbons, hit the market.

I am amazed that in a world of increasing mechanisation, time honoured aspects of making a premium product are still in place: Maker’s Mark still hand dip every bottle they produce in red wax to give their iconic look; Jack Daniels still hand selects their barrels to make their single barrel selection; and all distilleries have no set time for maturing their bourbon in barrels, instead they go judging every barrel on its own merits to ensure the end product delivers the colour, flavours and finish that their bourbon drinkers have come to expect.

However, if you consider yourself a sweet tooth, check out Calabria Family Wines’ pinot noir – it has the delicious, smooth cherry flavour that bourbons are becoming increasingly known for, but with a sweeter fruit finish.

f facebook.com/TomsCellarswww.tomscellars.com.auCALABRIA

FAMILY WINES COOL CLIMATE PINOT NOIR $15

A fresh wine with a light bodied palate and fragrant notes of black cherry, forest mint and

dried herbs. With a clean fruit finish, this wine pairs

perfectly with cheese, expecially cheddar,

gouda and camembert. As the weather cools

down, keep this in mind for your next cosy get together with friends!

HOÖTEN Premium Dutch Lager is a refreshing beer with a delightful hops character! Brewed in Holland using the finest ingredients and crystal clear water!

PROOST!

Please visit

www.hooten.com.au for your nearest stockist.

15-0163

also available in a 650ml longneck.

Old No 15 Bourbon $34.99

The nose is filled with vanilla, under ripe banana and hints of toffee. It is fairly full bodied, with a creamy texture and it shows plenty of cinnamon and

roasted nut flavours. Finish is long, spicy and peppery. This over delivers for its price.

Gentleman Jack $64.99

Sweet, buttery, caramel corn nose. A smooth entry leads to a sweetish, light-to medium-bodied palate with sweet caramel and brown spice

notes. Finishes cleanly with a touch of sweet fruit and spice.

Cougar $38.99

The additional rye to its mash makes for a fresher and fruitier nose. Surprisingly sweeter on the palate but well balanced with vanilla and prominent rye flavour.

Particularly enjoyable when mixed with dry ginger ale.

Makers Mark $62.99

Both rich and full on the nose and palate. This bourbon shows lots of spiced honey, citrus peels. There are nutty tones laden with butterscotch and vanilla. Finishing sweet

with a lingering butterscotch and dry oak spice.


MARCH 20154 INDULGE

THERE’S MORE TO THE SOUTH COAST THAN BEAUTIFUL ROLLING HILLS AND PRISTINE BEACHES...

It’s not what you are... but who you are... It’s a way of life!

Find your perfect drop at www.hippiewines.com.auSauvignon Blanc Semillon • Sauvignon Blanc • Chardonnay • Rose • Moscato & Pink Moscato • Cabernet Merlot • Shiraz

Hippie Wines from Margaret River

Blackwood Valley / Margaret River

15-0179

In the past, beaches and lush green countryside were the main reason to visit the South Coast. Today, food and wine experiences are likely to be on the top

of the must-do list with excellent cafés, restaurant and cellar doors located across the coast.

Call in and see Justin at Berry Bottle Shop and Rory at Thirroul Village Cellars and discover

something a little different to enjoy!

Justin Lill WinesAt The Berry Bottle Shop

112a Queen Street, Berry, NSW

T. 02 4464 1052 [email protected]

www.justinlillwines.com.au

Boutique wine and beer specialist based

in Berry NSW. You’ll find Justin Lill

Wines nestled in at the top end of Berry’s

main street. Packed full of interesting

wines and specialist craft beers there’s

something for everyone.

“It is our job, and what a hard job it

is, to find the wines each year that are

standouts in both flavor and value for

money. This is not your average bottle

shop!”, remarks Justin Lill.

“We choose wines of character and

soul, they are usually small production

numbers and because of our focus on

vintage quality the range is changing

constantly. In the shop (come for a visit,

we’d love to meet you personally) we

have an excellent choice of craft beers

from around the globe, a tight eclectic range of quality spirits and liquers and some

really wonderful tasty ciders.

We like to learn what wines you may have

enjoyed before – what food you want

to match the wine with, before making

our recommendations along with what

temperatures your wine should be served at

and whether or not it should be decanted.

We have a terrific range of gift ideas

including some rare and aged wines from

our cellar.”

Just pop in for a chat

and see what Justin

can recommend…

Thirroul Cellars281 Lawrence Hargrave Drive, ThirroulT. (02) 4268 4022enquires@thirroulcellars.com.auwww.thirroulcellars.com.auThirroul Cellars is an independent and family owned boutique liquor store specialising in premium wines, unique beers and spirits. They have an extensive range of products and regularly hold tastings, events and wine fairs.Situated in the heart of Thirroul on the beautiful South Coast of NSW just an hour from Sydney’s CBD.Thirroul Cellars are passionate,

informative and committed to supporting small boutique wineries and breweries as well as stocking your favourite well known brands. They endeavour to source and supply a diverse range of products to make your shopping experience more unique, also stocking an extensive range of organic and preservative free wine and beer. Gluten Free beers are also available.Come on down to the store to have a chat with Rory and Jacqui. Expand your wine knowledge and cellar and get inspiration for that perfect gift as well as more information about product lines and wine philosophy. JUSTIN’S CHOICE!Charles De France Blanc de Noir

RORY’SCHOICE!Guillaume Blanc De Blanc

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TEFAL LAUNCHES THE HIGHLY ANTICIPATED CUISINE COMPANION

RESTAURANT REVIEWS

CHEF’S RECIPE: LOGAN CAMPBELL

Under the guidance of Head Chef Hu Yao, the influence of his young team is evident in the menu with Japanese, Korean and Mediterranean elements, and even French pastry, weaving their way into the dishes.

Seven Lanterns exudes elegant, subtle style with a low-key ambience and accommodating staff. It is well suited to couples, and the upper-level is great for larger groups.

The food places a strong emphasis on quality of produce and plating. The beautifully presented Atlantic salmon roll is a delightful, smooth mix of flavours. Hu Yao pork is a taste sensation, the tender pork belly harmonising perfectly with a lemon, apple and honey sauce that delivers a wonderful sweet and sour flavour. The beef rib hotpot is another standout – tender meat in a mild, sweet sauce, balanced by chilli-infused kimchi for a spicy kick.

David Lovett has a philosophy of ‘keep it simple, less is more’, preferring to allow the ingredients to shine. David travelled extensively around Italy, and his travels and experience are reflected in his cooking style.

Overlooking the ivy pool, Uccello is an unexpected escape from the hustle and bustle of George Street. Rustic yet formal, Uccello has an energised feel while still being perfect for a romantic dinner.

The simple elegance of Lovett’s cooking style is evident in every dish. Entrees include handmade gnocchi with wild mushrooms or tender fried calamari with zucchini, finished with mint for a refreshing edge. Moving on to mains, the chargrilled tuna is cooked to perfection, a topping of salsa adding lightness to the dish. Spring lamb shoulder is a standout dish – tender meat with a hint of sweetness.

Joel Best knows the art of cooking fresh seafood. He worked in leading seafood restaurants before opening his own fish and chip shop with a difference - alongside sushi chef Hirofumi Fujita.

This seafood and sushi bar has a funky décor with fresh seafood on display. Seating is limited, but being a stone’s throw away from Bondi Beach, takeaway is a fantastic option. BB fans can now also book a table at the newly opened Hall Street venue.

Seafood lovers converge, as this is the place for you! Salt and pepper cuttlefish with chilli, sun-dried tomato and basil is fresh, soft and finishes with a nice hit of chilli. They sure know how to grill a piece of fish – for instance, ocean trout is served with really crispy skin, cooked perfectly, still moist inside – delicious!

SEVEN LANTERNS CHEF HU YAO | JAPANESE SYLVANIA 9522 2422

UCCELLO CHEF DAVID LOVETT | ITALIAN SYDNEY 9240 3000

BONDI’S BEST JOEL BEST | SEAFOODBONDI 9300 9886

Jonah’s Salt-Crusted Barramundi with Smoked Garlic Aioli(serves 2)

INGREDIENTS• 2 x 600g baby barramundi • 150g salt• 150g flour • 4 rosemary sprigs• Vegetable oil • 2 heads garlic

• 200g aioli • 300g wood chips• 20g diced preserved lemon • 200g mixed baby herbs • 40ml lemon oil

METHOD1. Peel cloves, cook in water until soft. 2. Soak wood chips. 3. Heat BBQ, place garlic, spread woodchips around coal.4. Once smoke is produced place rack of garlic above the

chips, close lid. Smoke garlic for 20mins or until dark brown. 5. Refrigerate for 30 mins.6. Blend garlic and aioli until smooth, set aside.7. Mix salt and flour.8. Fill barramundi with rosemary.9. Dredge fish through flour salt mix until covered.10. Place fish on oiled flat section. Cook 3 minutes or until

crusted and brown, repeat on opposite side. Close BBQ lid, allow fish to cook for a further 10 minutes on medium.

11. Remove from grill, place onto serving plate. 12. Cut skin from top of head toward belly and belly toward the tail;

gently lift the skin from the belly to expose the flesh. Add smoky garlic dressing, preserve lemon, mixed salad and lemon oil.

PSST: BB Hall St is giving readers 15% off their total lunch bill Monday – Friday.

PSST: Try the seven-course degustation menu PSST: Arrive early for a drink in one of the private poolside cabanas.

L et’s face it; we don’t always get enough time to create great tasting, healthy meals at home every day. Even for those of us that love

cooking, one of the biggest daily hassles is deciding just what to cook.

What if there was a tool that could help make planning, preparing and cooking easier?

Tefal have just launched the new Tefal Cuisine Companion, an all-in-one kitchen wonder machine that creates gourmet dishes at the touch of a button.

Made in France, the Cuisine Companion is a complete, multi-functional food processor and more. It replaces up to 10 appliances in the kitchen and is perfect for chopping, whipping, mixing, kneading, cooking, steaming, blending, stirring, emulsifying, whisking, searing, crushing, milling and precise heating.

To save you time and deliver perfect results every time, Tefal Cuisine Companion also comes fully equipped with six automatic programs with present time, temperature and speed settings. Just throw the ingredients in and let the machine do the thinking for you.

Plus, you’ll never run out of ideas with the 1 Million Menus cookbook included in pack. With 100 starters, 100 mains, and 100 deserts that you can flip, mix and match to create 1 million menu combinations, the possibilities are endless.

For a quick and healthy mid-week meal, why not try the spicy steamed prawns cooked in the Cuisine Companion? Visit gaultmillau.com.au and click recipes. Im

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llau

@Gault Millau.

@gaultmillauaus

@gaultmillauAU

Gault&Millau is new to Australian soil but has a rich history throughout Europe. Established over 40 years ago, it is now one the world’s leading restaurant review systems. Gault&Millau is respected around the world with its benchmark rating system, giving Australian chefs the

opportunity to work abroad thanks to their Gault&Millau “international passport.” A Gault&Millau rating gives local chefs international recognition and brings them to the global culinary stage. Try some of the featured restaurants this month and remember it’s “GO-ME-YO”!

www.jonahs.com.au


MARCH 20156 INDULGE



Y ou know it’s autumn when the mornings have that fresh, crispy bite;

leaves start changing from lush greens to gorgeous displays of oranges and reds; and we celebrate that festive event that hits the sweet spot.

Easter is the only time of year where we can indulge, guilt-free in that amazing cocoa goodness, while watching children discover their own chocolate treasures hidden throughout the garden.

This year, at Bockers & Pony, we are egg-cited because the Easter Bunny arrived early and supplied us with splendid gifts for the most discerning of chocolate connoisseurs, to your most valued clients and staff, and most importantly for the little ones.

Our very own Bockers & Pony Bunny, an adorable plush toy, available in a snowy white, a gorgeous baby pink for girls, or a lovely sky blue for boys includes mouth-watering chocolate eggs from Chocolatier.

Our Easter Egg Paint Tin, filled with 1500g of Pink Lady Easter

eggs, is ideal for your Easter egg hunt, or in the office as tempting treats for everyone.

For those who are not keen chocolate lovers, we haven’t forgotten you! The Leone Fruit Jelly Tin, filled with Italian Fruit Jellies bursting with real fruit flavours such as apple, pear, peach and more, are packaged in a gorgeous tin that your little ones will want to hold onto, and hide away their precious keep-sakes. Produced by Italian confectioner, Pastiglie Leone, AKA the King of Sweetness, they have been creating delicious morsels of delectable delights (say that really fast three times) since 1857.

Our exquisite range of corporate

Easter hampers are back, featuring Organic Time’s tasty fair-trade Easter eggs, Kennedy and Wilson’s Luxury chocolate eggs from the Yarra Valley and Honey Bunny Biscuits from Phillippa’s, with other sumptuous goodies from our chocolate hamper range.

With prices ranging from $79 to $149, you are sure to find the perfect Easter gift for your family, friends, clients and staff at Bockers & Pony. Visit our website, www.bockersandpony.com.au or call our head office on 1300 132 663 where our experienced staff will help you with all your Easter gifting needs.

Egg-Citing Leone Fruit Jelly Tin

EASTER EGG-CITEMENT AT BOCKERS & PONY

BRASIL BY THE KILO

N orth Sydney’s newest casual restaurant is launching their Caipirinha bar with $5 Caipirinhas, live music and free bar snacks every Friday from 5pm to 7pm. As Brasil’s signature beverage,

the Caipirinha is a delicious blend of sugarcane rum called Cachaça, fresh fruit, ice and sugar, creating a refreshing cocktail. Come in and experience it on a Friday, when these delicious cocktails can be snapped up for only $5 each, lively Brazilian music pumps through the speakers and there’s plenty of free Brazilian snacks. If you fancy yourself a signature Brazilian dish, why not stay for dinner and enjoy the Brazilian buffet for $34 per person or pay per weight at $3.40 per 100g.

Brasil by the Kilo Shop 4 90 Mount Street North Sydney +61 2 8880 9399

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The Perfect Espresso MartiniThe Espresso Martini is a sumptuous mix of vodka, coffee liquor and espresso. It’s rich, indulgent and creamy, and the shot of espresso will make sure you keep up with the pack.

As a drink it’s deliciously confusing – coffee and vodka simply shouldn’t be allowed to taste this good together, but they do. The liqueur has a delicious sweetness while the coffee gives it a rich depth and the vodka delivers that necessary kick. It’s all finished off with the thick, luxurious, creamy froth that sits at the top of the glass. It’s vital that you use a good quality espresso shot.

• 40ml freshly brewed espresso

coffee (cooled)• 40ml ILLYQUORE Coffee

Liqueur (this one is by far the

best!) • 40ml Arktika Vodka

• Ice • Coffee beans to garnish

Simply pour the three ingredients into a cocktail

shaker with ice, shake

well, and then strain into a

chilled cocktail glass. Top with a few coffee beans and serve!

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MARCH 20158 INDULGE

MR LIQUORMRLIQUOR.COM.AU

NEW STORE NOW OPEN AT

FREDS FRUIT ONE STOP SHOPEDENSOR PARK

661-671 Smithfield RoadPH 9753 5336

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LOCATIONS

PARRAMATTA WESTFIELD LEVEL 5 SHOP 5038 T 9687 1922

EASTWOOD SHOP 4 161 ROWE ST T 9874 3778

MASCOT 952 BOTANY ROAD T 8338 9044

POTTS POINT 204 VICTORIA ST T 9357 2855

EARLWOOD 189 WILLIAM ST T 9718 5169

BRIGHTON 354 BAY STREET T 9567 1366

CRONULLA 17 THE KINGSWAY T 9527 3562

RAMSGATE 213 RAMSGATE ROAD T 9529 5740

DRUMMOYNE 180 LYONS RD T 9819 7289

ROCKDALE 14 KING STREET T 9567 6789

EDENSOR PARK 661-671 SMITHFIELD RD T 9753 5336

SPECIALS AVAILABLE ONLINE AND IN STORE UNTIL 30/03/15

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PORK CHOPS WITH BAKED APPLES

Serves 2

INGREDIENTS:• 1 medium unpeeled

cooking apple, sliced• 2 tbsp. brown sugar

• ¼ tsp. ground cinnamon

• 2 pork rib chops with fat trimmed

METHOD:

1. Heat oven to 180°C.

2. Place apples into a rectangular casserole dish and sprinkle with brown sugar and cinnamon.

3. Cover dish with foil and bake for 15 minutes.

4. Spray a non-stick frypan with cooking spray and place on stovetop on medium heat.

5. Place pork chops in frypan and cook for approximately 6 minutes or until light brown.

6. Place the pork in single layer over the apples, cover in foil and bake for 10-12 minutes or until meat thermometer reads 65°C. Meat should be cooked through when cut near the bone.

As the weather gets cooler and the battle to stay warm begins, there’s nothing more satisfying than

tucking into a deliciously warm feast. Whether you’re holding a fancy feast for your friends or simply want to try something new for dinner, our pork chops with baked apples is a guaranteed crowd pleaser. Pair it with the refreshing taste of Thatchers Gold English Cider and you’ve got yourself a winning Autumn dish!


MARCH 201510 INDULGE

We’ve changed soft drinks for good.

Find me at Coles and other good outlets.

BEVERAGE MATCH!Archer’s Point Cab Sauv 2 for $25

THREE WILLIAMS CHOCOLATE CUSTARD CAKE

Three Williams, 613a Elizabeth St. Redfern, NSW 2016 • (02) 9698 1111

Nel. Restaurant, 75 Wentworth Ave Sydney. 2000 • (02) 9212 2206

facebook.com/nelrestaurant • instagram.com/nelrestaurant

INGREDIENTS:

• 4 eggs at room temperature

• Pinch of salt

• 1 tsp vanilla extract

• 1 1/4 cups castor sugar

• 110g melted butter

• 1/2 cup all-purpose flour

• 1/3 cup of quality cocoa powder sifted

• 2 cups milk luke warm

METHOD:

1. Preheat oven to 160ºC

2. Line and grease a 26cm cake tin.

3. Separate egg whites from yolks and beat with with a pinch of salt until stiff peaks form.

4. Place aside in fridge.

5. In an electric mixer, whisk yolks with vanilla and sugar until creamy.

6. Add butter and whisk for a further 30 seconds.

7. Add flour and cocoa powder and mix well until fully incorporated.

8 . Gradually add milk while beating, before gently folding in eggwhites 1/3 at a time.

9. Pour mix into cake tin.

10. Bake for 60 minutes.

11. Cool on cake rack to room temp, before refrigerating for at least one hour.

FROSTING INGREDIENTS:

• 1 cup butter

• 1/2 cup quality cocoa powder sifted

• 5 cups of powdered sugar

• 1 tsp vanilla

• 3/4 tbs milk

METHOD:

1. Using an electric mixer, beat together butter and cocoa until smooth.

2. Stir in vanilla and sugar before slowly adding milk until desired consistency achieved.

TO FINISH CAKE

Remove cake from refrigerator, pipe with frosting and sprinkle with chocolate twirls.

BEVERAGE MATCH!McKenzie & Grace Botrytis Semillon2 for $25

VENISON CARPACCIO

The Smoking Panda 5 – 7 Park Street, Sydney.

www.thesmokingpanda.com.au

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(Serves 8)

INGREDIENTS:

• 400g New Zealand south island venison loin

• 5g white peppercorn

• 5g pink peppercorn

• 5g black peppercorn

• 5g dried green peppercorn

• 5g szchaen peppercorn

• Sea salt

• 150g enoki mushrooms

• Pickling liquid

• Lemon and chive vinaigrette

METHOD:

1. Trim off all sinew and fat and cut venison into 20cm pieces (length-ways).

2. Pan fry venison in a dry pan to seal.

3. Blend all five peppers together and roll into the venison using a little olive oil, cling wrap and freeze until ready to serve.

4. To make the chocolate soil,

blend a block of caramel

chocolate until it becomes a

dust like consistency.

5. Bring pickling liquor to

the boil. Put the enoki

mushrooms in a heatproof

dish and cover with the

liquor. Leave for

1 – 2 minutes to infuse.

6. To plate; place a little

chocolate soil on the plate,

lay the pickled enoki on top

and add 5 – 6 thin slices of

the frozen venison. Season

with sea salt and dress with

chive and lemon vinaigrette.

7. By the time your ready to

eat, the venison will be just

perfect!

Dunkin’ Doughnut

Martini A refreshing infusion of vanilla bean and butterscotch liquer.

Served up and garnished with a

doughnut

Dark rumVanilla and

butterscotch liquerHomemade

doughnut syrupServed up in a martini glass Garnish: mini

doughnut

Bursting with autumnal flavors, chef Nelly Robinson’s Venison Carpaccio is easing us gently into the cooler months whilst not quite letting go of warm summer nights. This colourful dish becomes the talk of the table and is best served with a well-balanced glass of Archer’s Point Coonawarra Cabernet Sauvignon.

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SAVE OUR SONS

NIJI RESTAURANT AND BAR

W ith the change of seasons comes an influx of Autumn inspired food

and drink from Niji Restaurant and Bar, the low key quiet achiever nestled on Bay St in Double Bay.With the refreshed menu featuring several new dishes, chef Marco Huang’s approach remains simple: prepare the best seasonal produce with delicacy and respect, and let the food speak for itself. These new additions join menu favourites such as the miso

marinated duck, smoked over mesquite and alder and served with homemade pickles, and the ever popular Hamachi usuzukuri; delicate strips of kingfish drizzled with a ponzu-lemon dressing.

Sommelier and Restaurant Manager Kate McGraw and the bar team have assembled a wine list to match these new additions, moving away from the bright whites of summer into deeper, muskier flavours of Autumn. Standouts on the new wine list include the Agnusdei Albarino, hailing from the Valley de Salnés

in Spain; an aromatic delight, and the Boukenhoutskloof Semillon imported from South Africa – an opulent drop that bridges the list between seasons, with hints of lemon blossom underpinning this savoury white.

Niji Restaurant and Bar is open Lunch (12-3pm), and Dinner (5.30-10pm) Tuesday through Sunday.

Niji Restaurant and Bar 21 Bay St, Double Bay www.niji.com.au / @nijidoublebay ph. 8095 9508 e. [email protected]

T he temperature may be dropping, but the heat is on as the stakes rise for the Save Our Sons Casino Royale Night on Saturday 25th April 2015.

Founded in 2008 by Elie and Nancy Eid shortly followed by good friend Bass Abboud, each year Save our Sons - a charity organisation - hold a series of spectacular events to raise funds and awareness to help find a cure for Duchenne Muscular Dystrophy (DMD).

This year, there will be an exciting night of sights and sounds as they bring to you the taste of Vegas with their Casino Royale Night, held at WatervieW in Bicentennial Park, located just a few kilometres away from the CBD.

Compete in the Corporate Poker Challenge where you can win $10,000 and a Mens Limited Edition TW Steel & Nader Jewellers Swiss Made Timepiece; cash in your winning chips at the end of the game play to go into the raffle for a host of other amazing prizes; or watch some of Australia’s top names face off on the felt in the Celebrity Poker Challenge!

Join special guests such as Ada Nicodemou, Jonesy and Amanda, Mark Geyer, Gus Worland Lynne McGranger, Terry Lamb, Michael Ennis, Tahir, Rob Shehadie, Prue MacSween, Johnny Ruffo, Andrew Morley, Billy ‘The Kid’ Dib, Josh Reynolds, Erin Molan, Shaun Kenny Dowell, and Dene Halatau for a night you won’t forget!

Tickets available through www.saveoursons.org.au or call 02 9554 6111.

Get in quick before tickets sell out!

Pumpkin Pie MojitoFlavours of the deep south fused into a refreshing long tipple.

• 60ml Matusalem platino rum

• 30ml fresh squeezed lime juice

• 8 to 10 round mint leaves

• 30ml spiced pumpkin syrup (roasted pumpkin seed,

pumpkin flesh, cinnamon quills and nutmeg poached

down with cane sugar)

Muddle all ingredients (except mint) together and serve over

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MARCH 201512 INDULGE

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FAMILY CIDER MAKERS SINCE 1904At Thatchers we make our cider using real cider apples from our very own Thatchers family

farm in Somerset, England. We blend our cider apples with culinary apples, crafting a well balanced, traditional cider that’s perfect on its own or matched with food. That’s why, when you taste a sip

of full flavoured Thatchers Gold, you can tell it’s been made by people who care.

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indulge march 2015

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