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This blog is about Sydney food - the food served by restaurants, cafes, markets or the stuff you can serve yourself at home. It is basically to highlight the word YUM. We will endeavor to point out the places to go or the places to avoid and also to give you an insight into the bizarre foods of the world.
Well the Slow Cooked Corned Beef in Lemonade was a huge success and my confidence in Corned Beef has improved so this week I tried a variation on a slow cooker meal I found online. This one is Slow Cooked Corned Beef in Guiness.

Corned Beef in Guiness



This one is less sweet and way more heavily flavoured - it is a wholesome savoury corned beef. No white sauce this time - I wanted to eat it manlike (but still with a knife and fork ) - so I went for hot english mustard with it. It was yummy, but to be honest this one I think would have worked better with a thick strong gravy. It did make the best sandwich meat I have ever eaten and this one rocked with hot english mustard tomato and grilled cheese.

Ingredients Corned Beef in Guiness


Ingredients:

2 cups water (or more to ensure the corned beef is covered)
1 cup chopped onion
1 cup chopped carrot
1 cup Guinness
2/3 cup brown sugar
1/2 cup tomato paste

1 Tbsp dried dill
2 cups beef stock
8 black peppercorns
3 whole cloves
1.3kg corned beef (got this one for $7- at Coles)

What to do with it all:
Combine all ingredients except corned beef in a 3.5Lr or larger slow cooker
Stir until well combined. Top with corned beef.
Cover and cook on low for eight hours or until beef is tender.

Corned Beef in Guiness


Prior to copmpleting this meal I was invited to a friends house for a yummy dinner of Asian Cooked BBQ pork and steamed veggies so I left the meat to cool in the juice overnight (I put in the fridge just before bed). Then for dinner the next day I removed from the pot and sliced it up. I then reheated in butter slowly in a pan and placed all the remainder of ingredients in a strainer. I then heated them up in a small pan and had a bed of warmed veg. I also steamed a spud and had with herbed butter oozing all over it .

YUM meal and the left overs made the best sandwhiches.

What I learnt - I wish I got to eat it fresh and not cooled in juices for 24hrs. I also learnt that the left over veg heated up were delish! And guiness and corned beef kick ass

Enjoy!!
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Body Bakery - Kittiwat Unarrom
Body Bakery - Kittiwat Unarrom


This brings weird, twisted and macabre food to a whole new level. Thai Fine Art student and artist Kittiwat Unarrom is the son of a baker. All that baking exposure growing up has been a clear influence, but his artistic need to see things a little differently definitely flared up as he created the tacitly named “Body Bakery” – brutally, gruesomely, almost unbelievably realistic looking sculptures of dismembered human body parts sculpted entirely from bread.

Body Bakery - Kittiwat Unarrom
Body Bakery - Kittiwat Unarrom


Here’s the real joy - If you want to buy some they are available at his exhibition / bakery / torture-chamber / oddity / tourist attraction in Ratchaburi, Thailand.

You can suss him out at work in the video but I do apologise that there is no English spoken or subtitles - but you get the point - this guy is twisted - love it

Body Bakery - Kittiwat Unarrom
Body Bakery - Kittiwat Unarrom


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OK this was a recipe the guy sitting next to me at the Transformers 2 premiere told me was his grandmas secret ingredient in slow cooker corned beef. At first I did not believe him but then he persuaded me it was all true and I said I would give it a shot. So thanks to Geoff and his granny. Geoff is a reviewer on www.cinefools.com - suss out his site when you get a chance.

Corned Beef in Lemonade
Corned Beef in Lemonade


It was actually a HUGE success - even my mum laughed when I suggested it to her but my guinea pig for the meal, Simon, loved it and asked for more. I slow cooked it on LOW for 8hrs but the meat was so tender it was falling apart but it maintained all its flavour - next time I do this I will probably do it and recommend it to you all for only 6hrs of cooking.

YOU WILL NEED:

* One corned beef - it was about 1kg from Coles and this cost me $10-
* One 2 litre bottle of lemonade - for other unique flavours you could cook it in ginger beer or I found a few Irish recipes yesterday that said to cook it in Guiness - YUM
* 1 medium sized onion cut in quarters
* 5 cloves
* 3 bay leaves
* 1/4 cup of malt vinegar
* I used also one tablespoon of brown sugar but with the lemonade it is not required

And for the side I used:
* 12 baby potatoes that I halved
* 1 carrot (large) that I cut into strips
* 1 broccoli cut onto florrets

Slow Cooker Corned Beef in Lemonade
Slow Cooker Corned Beef in Lemonade


YOU NEED TO:
* Place the corned beef in the cooker
* Place the onions quarters around it (don't worry when they fall apart during cooking)
* Place the cloves in the cooker
* Tip the malt vinegar into the mix
* Place the Bay Leaves into the cooker
* Finally and SLOWLY pour enough lemonade into the cooker to completely cover the corned beef - do not pour in in a hurry as it will fizz like crazy - this is bad
* Turn on LOW and let it do its thing for 6 or so hours
* After the 6hrs turn the cooker off and let it cool for an hour or so in the cooker and juices - it soaks up more flavour this way. Then if using a sauce, slice the meat and heat up again in the sauce.

Forty five minutes before serving I placed the veggies into a baking dish - poured some lemon myrte oil (although olive oil would be just as perfect) and mixed through by hand. I then sprinkled with cracked pepper, Himalyan Rock Salt (the best salt in the world) and my secret ingredient Piri Piri. As the meat is quite sweet the spiciness of the veggies works well with it. I left the choice up to Simon for white sauce or no white sauce and he opted for white sauce which we poured over the meat. It would work superbly without and I would have it with hot mustard as a condiment.

Corned Beef Dinner
Corned Beef Dinner


As I did today on wholegrain sandwiches with tomato and hot english mustard - divine!!!

There is not much difference between this and a normal corned beef - next time you try your own recipe replace the water with lemonade and less sugar and see what you think. It will definately be cooked again in my household.

Things I learnt re this - not to cook it for as long as my normal slow cooker meals, never pass up on a suggestion for food no matter how obscure and mums and grand mums know best!

Bon Apetit!


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High Tea at the Victoria Room

June 21st 2009 07:36
I just had the misfortune of turning an aging 37yrs old and decided I am more adult now than child so sadly I skipped the ice cream cake at Maccas this year and invited a bunch of my friends to come and join me and my parents for High Tea at the Victoria Room in Darlinghurst, Sydney. What a special treat of a birthday party it was.

High Tea
High Tea


17 of us headed in to town and met up oustside this old looking warehouse that you would more imagine ladies of the night working in. It was kind of creepy looking, located next door to a city drug rehab clinic with a joyous looking syringe dispenser on the side of the road.

But when you enter you step back in time, my mum said she expected to meet Humphrey Bogart and the place is just stunning. There's extravagant, there's slightly over-the-top, there's the really-rather-odd, and then there's the Victoria Room. This is arguably the most interesting conversion you'll ever encounter, but you have to like your flock wallpaper, your button-backed antique chairs and a lot of fussy bits - minimalist it isn't. For the most part it resembles some weird hash of gentleman's club, Victorian stately home (without the mildew) and an Imperial-era Raj bungalow. It's also very dark indeed. I mean it's very dark - but give it a few moments and your eyes adjust and it's comforting with a constant sense of warmth.

Victoria Room
Victoria Room


High Tea, and not to be mistaken for tea that makes you high, is a light meal typically eaten between 3pm and 5pm. The custom of drinking tea originated in England when Catherine of Braganza married Charles II in 1661 and brought the practice of drinking tea in the afternoon with her from Portugal. Various places that belonged to the former British Empire also have such a meal. However, changes in social customs and working hours mean that most Britons only take afternoon tea on special or formal occasions.

Traditionally, loose tea is brewed in a teapot and served in teacups with milk and sugar. This is accompanied by various sandwiches (customarily cucumber, egg and cress, fish paste, ham, and smoked salmon), scones (with butter, clotted cream and jam - see cream tea) and usually cakes and pastries (such as Battenberg, fruit cake or Victoria sponge). The food is often served on a tiered stand: there may be no sandwiches but bread or scones with butter or margarine and optional jam.

High Tea Victoria Room
High Tea Victoria Room


Our high tea menu was thus:
“High Tea”
Afternoon Tea Sandwiches

Chicken & Wild Herbs. Cucumber, Crème Fraiche & Dill.
Smoked Salmon, Rocket, Lemon, Capers. Watercress, Celery, Walnuts & Goats Curd
Scones & Conserve
Date & Plain Scones served with Triple Berry Conserve & Chantilly Cream
Assorted Sweeties
Dark Chocolate Cup with Chocolate Mousse, Cream & fresh Raspberries,
Mini Lemon Tart, Passionfruit Yo-Yo,
Hummingbird Cupcake topped with Creamed Cheese icing
Teas
English Breakfast Supreme, Scottish Breakfast, Earl Grey Premium, Queen Mary,
Prince of Wales, Russian Caravan, Assam, Darjeeling, China Sencha
Herbal/Fruit Infusions
Lemongrass & Ginger, Chamomile & Spearmint, Rose Garden, Turkish Apple, Chai
0r Coffee, any style
$40pp
or you may upgrade to
“The Royal Tea” $48pp
Includes a glass of De Perriere Sparkling Rosé from Burgundy
or
“The Majestic Tea” $55pp
Includes a glass of Piper-Heidsieck Cuvee Brut NV Champagne

It was absoluetley divine - the chocolates were to die for. I do not understand the layering of the three tiered serving tray though. I would have had the sandwhiches on the bottom because they are the largest and not on the top. I would have had the scones and cream in the middle and of course the chocolate on the top. It was a very odd set up however I am sure there is a reason for the placement as most photos I have found on the net have most trays stacked the same.

High Tea Victoria Room
High Tea Victoria Room


The Tea Menu (complete):
English Breakfast Supreme
A traditional blend of the finest Assam & Ceylon teas producing a fully aromatic blend with lots of golden tips.
A strong tea perfect with breakfast.
Earl Grey Premium
Classically scented with natural bergamot oil which gives a refreshing, lightly citrus flavour.
Prince of Wales
A blend of China black tea, a light tea with a superb and delicate aroma, making this a great blend for afternoon tea.
Queen Mary
A blend of Darjeeling & Ceylon teas, having a light amber colour and brisk aromatic flavour.
Russian Caravan
A traditional blend of China black tea, having a mild, fine aromatic and very wholesome flavour
Scottish Breakfast
Our strongest blend! (Not for the faint hearted). A breakfast blend of African, Assam & Ceylon teas.
Assam
An Indian tea grown in the mountains of Assam, this is a strong, full bodied tea – the fine leaf (Broken Orange Pekoe)
attributing to its strength. A lovely breakfast tea.
Darjeeling
Darjeeling are the rarest and most prestigious of black teas. We serve one of the best 2nd flush Darjeeling teas from the
Springside Estate’. A very smooth liquor with a masked muscatel flavour.
China Sencha
Low in caffeine, rich in vitamin C, it is a large-leafed green tea, light and delightfully refreshing with a brisk taste.
Drink with meals or as a digestive.
Herbal Infusions
Chamomile & Spearmint - Chamomile & Spearmint
Lemongrass & Ginger - Lemongrass & Ginger
Rose Garden - Rose buds, chamomile, lavender, hibiscus, calendula, cornflower
Fruit Infusions
Turkish Apple
‘Not really a tea’, but beautifully sweet and tangy, just like a sweet apple. Drink hot or cold as served in the Turkish Bazaars.
Chai
Our hand selected spice blend is enhanced by fresh slivers of ginger root, lush anti-oxidant enriched tea

And for those that fancy some alcohol they do serve champaigne and cocktails - although be warned the cocktails are pretty much one nip per three glasses, more a refresher you could imagine drinking on a stately English lawn while the lads play cricket. They allow the great spirit of the British Raj era, GIN, to take centre stage. If you’ve not tried gin for some time and think you are a vodka drinker only, then enjoy discovering the crisp, softly sweet, Plymouth Gin, none other than the official gin of the British navy since 1793! A beautiful spirit packed with as much heritage as a high tea ritual, they show it off in their carafe cocktails. I drank the Blissful ignorance - Plymouth Gin, rose water syrup, lychee and lime, lengthened with Turkish apple tea and garnished with beautiful rose petals. It was amazing but virtually non alcoholic.

High Tea Victoria Room
High Tea Victoria Room


Tea Etiquette for you yobboes out there:
Pick up your cup and saucer together - holding the saucer in one hand and cup in the other. The best way to hold a tea cup is to slip your index finger through the handle, up to almost the first knuckle, then balance and secure the cup by placing your thumb on the top of the handle and allowing the bottom of the handle to rest on your middle finger.

Hold the cup lightly, by the handle - your pinky doesn’t have to be extended (Contrary to popular belief, the ring and pinkie fingers should not be extended, but should
rest by curving gently back toward your wrist). Hold the saucer under your cup while you sip your tea (lest you should spill or dribble).

When stirring your tea, don’t make noises by clinking the sides of the cup while stirring. Gently swish the tea back and forth being careful no to touch the sides of your cup if possible. Never leave your spoon in the cup and be sure not to sip your tea from the spoon either.

After stirring, place your spoon quietly on the saucer, behind the cup, on the right hand side under the handle.

Milk is served with tea, not cream. Cream is too heavy and masks the taste of the tea. Although some pour their milk in the cup first, it is probably better to pour the milk in the tea after it is in the cup in order to get the correct amount.

When serving lemon with tea, use lemon slices, not wedges. Either provide a small fork or lemon fork for your guests, or have the tea server neatly place a slice in the tea cup after the tea has been poured. Be sure never to add lemon with milk since the lemon’s citric acid will cause the proteins in the milk to curdle.

High Tea
High Tea


This would be an ideal venue for a hens night to start at, or a great place to take your mum or grandma out to, it would also be great for a bunch or girls to go all Sex and the City on the area by starting here. I think this appeals more to the females out there but would be a great place for just a group of mixed friends, as in my birthday party. I do think smaller numbers are better, I had to walk to other groups of my friends as I did not wish to talk over our area, it is very intimate so I think a maximum of 8 people would be more appropriate and one gripe a friend of mine had was that due to the intimate layout it was difficult for wait staff to get to everyone without us having to move our legs or assist with passing things - not something very "High". But besides this it is a beautiful venue and a great culinary Sydney experience.

For more info or to make a booking Call 02 9357 4488 or visit the website

I would like to extend special thanks to all my fabulous friends that made my day so special - Love You All
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GPO Cheese and Wine Room

June 20th 2009 00:18
I had the pleasure of attending a birthday party (Happy Birthday Jess) last night for sixteen people at the insanely awesome GPO Cheese and Wine Room. I am actually jelaous I did not have my own birthday there as it was just such a brilliant idea. But there is next year to visit what has been dubbed "The Temple of Cheese".

Cheese Flight
Cheese Flight


The GPO Cheese Room is the largest cheese room in the southern hemisphere. It provides a showcase for Australia's finest cheeses, as well as a comprehensive selection of imported cheeses and delicatessen items. The temperature is maintained at 14ºC and at 95% humidity.

GPO Cheese offers a wide variety of cheeses from six categories allowing you to choose from cheeses produced from Italy, Spanish, France, Holland, U.K and a large variety from our local Australian producers.

GPO Cheese and Wine Room
GPO Cheese and Wine Room


Based purely around trying nice wines and cheeses it is basically a vineyard minus the vines and crappy wine. It hosts well over 250 wines to choose from and over 100 cheeses. The reds we drank were sensational and mildly affordable. I drank an Inigo Shiraz (05) from Clare Valley in SA that I purchased for $34- but then this was one of the cheaper bottles. I also drank the Gemtree Shiraz from McLaren Vale (unsure of the year) but it was divine - this was $40- for the bottle. The prices went all the way up to a whopping $696- for a 375ml bottle of a spiffy dessert wine. You could basically select wines from any region in the world and a waitress would present it within five minutes - I have no idea how they kept track of it all.

Steve (work colleague and good friend) and I shared two plates of food and one extra cheese I had to have. It was an Italian cheese that was semi hard and made with truffles throughout and to be honest I think I may have dreamt about it last night. It was SO good. The plates we shared were a Charcuterie Plate that had some of the nicest cured meats on it I have ever experienced and the "Winter" Cheese plate for two. Get your tastebuds around this:

Bangalow Pork Salami (from Sydney)
Bresaola of Organic Angus Beef (from Sydney)
Sliced Smoked Duck Breast (from Sydney)
Pork and Pistachio Terrine (from Victoria) DELISH!!!!!!!!

Our "Winter" cheese plate consisted of:
A goat cheese that was very smokey and hard but had an enjoyable aftertaste
It also had a sensational Cow cheese that was half way to camembert
And a divine delicious sensational Blue cheese that was like a combo of goat and camembert.
(Apologies I could not locate the names on the web - they still have the autumn menu online)

The cheeses were so nice I think eating them with the crackers was a big no no - it was like drinking single malt whiskey with coca cola. Sacrilege.

As for the rest of this subterranean space deep below Sydney’s original General Post Office – which, if you haven’t been paying attention, was completely remodelled to include a Westin Hotel, several restaurants, food outlets, bars and boutiques some years ago? One end is packed with all the goodies that go with those cheeses (and that of course includes racks of over 250 different wines) while the other has been transformed into a moody bistro-style space, complete with pictures, mirrors and avant-garde light fittings.

The venue is a one-table-wide tunnel, along one side, newly discovered during the most recent renovations, although dug over a century ago. Once the connecting passage to the Tank Stream, it now has just seven tables for two and the best ambience ever in which to sample the tapas–style dishes, cheeses and matching wines. That European-cellar feel immensely enhanced the experience for me. Unfortunately due to our size of group we got to sit just outside the door in the bar and food court area and next time I am thinking of a romantic night for two inside the intimate and historic venue.

The Cheese & Wine Room is an intimate part of the food and wine-focussed downstairs of the GPO building, and the portion sizes on this menu are designed for sharing, with prices to match.

Cheese Plate
Cheese Plate


For about $35- a head I would recommend trying the cheese "flights" - these are a journey through three sensational cheeses and three delicious wines that have been expertly matched and selected from the sommelier and fromager. It is a mini degustation cheese and wine style - brilliant!!!

If you want to impress someone for a night out in Sydney then this is the place to take them. If you want to have a true experience there then it will not be cheap - I think I spent $80 for myself last night but if I had more I would have tried more cheeses and the wines - Oh My God - they are all to die for. To me - if I was to get married I would propose here - I would have anniverseries here and I would keep this as my special place of divine food

GPO Cheese & Wine Room is open for dining from 12 noon to 10pm, Monday to Friday. To make a reservation, or for further enquiries, phone 02 9229 7701

GPO CHEESE & WINE ROOM
at No. 1 Martin Place
www.gposydney.com/

I would rate this a 10 out of 10 venue!

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Top Menu Section

June 19th 2009 23:18
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Translated to Spanish Chicken with Rice - this is my take on it.

Aroz Con Pollo
Aroz Con Pollo


It is traditionally done with 1/2 breasts but when using the slow cooker I much prefer to use thigh fillets - the fattiness cooks better in the slow cooker and tenderises the meat better. I also prefer bite sized chunks so if I want I can mix it in with the rice while eating as opposed to rice on bottom of the bowl and the rest on top.

If you are lucky enough and my social life remains crapola then this could become a weekly feature - JK's Weekly Slow Cooker Recipe - we just need to get Helen to get a good slow cooker so she can participate

Now, this recipe is SO easy and SO cheap. I had the oil and all the herbs in my cupboard already so this only cost me a total of $12.82 to serve 4 people - or me for the next 3 days, or to freeze portions

Serve this chicken recipe over rice.



Ingredients:
• 1kg chicken thight fillets - chopped roughly into bite sized chunks - do not be fussy with the chopping - you can also use 4 breast fillet halves
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 tablespoon vegetable oil - I personally use lemon myrtle oil as I love the lemony addition and I have a ready supply
• 1 medium onion, chopped - as is a spanish meal may I suggest you use a spanish or purple onion
• 1 small red pepper (capsicum), chopped (or chopped roasted red capsicum)
• 3 cloves garlic, chopped into small pieces or mince if you prefer
• 1 teaspoon dried rosemary
• 1 can (400gms) crushed tomatoes
• 1 package frozen peas

Preparation:
Season chicken with salt, pepper, paprika.



In fry pan, heat oil over medium heat and brown chicken on all sides. Transfer the chicken to slow cooker.



In a small bowl combine remaining ingredients, except frozen peas.



Pour over chicken. Cover and cook on low 7 to 9 hours or on high 3 to 4 hours.

One hour before serving, rinse peas in colander under warm water to thaw then add to crockpot. Serve over rice.
4 servings.

Enjoy - and let me know what you think if you get to make it!
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Slow Cooker Chicken Curry

May 31st 2009 02:24
I just love winter and winter foods. I also like Sundays as they are my only day off. I like to get up early and start cooking something in the slow cooker (crockpot) so that the smell permeates through the house for the entire day. It makes the neighbors jealous and they know I must be a good boy. Haha. By dinner time I have something yum and I only need to cook some rice to serve it on. I can then either freeze portions or have portions for work or dinner throughout the coming week.

Hungry
Hungry


Today I searched online for a good chicken curry recipe that would be cheap and damn easy to cook. I still have a slight headache from last night's wine - damn you Brooke!! I found the recipe below but decided to alter it to slightly improve on it. The recipe below is a JK original (yay). I hope you like it. If you do not have a slow cooker this could be done on the stove on the lowest heat - I would even recommend using a heat dispersing mat to lower stove temp even further. But to be the yummiest meal and to enjoy endless winter delights I suggest buying a slow cooker. Very affordable and something you can use for years to come.

It is very simple and afforable. I would serve with a bowl of steamed broccoli on the side or a bowl of peas. The cost of this came to $14-. It did help I had all the herbs at home already but that works out to be $3.50 a serve. Most of us can afford that!



Ingredients:

1kg, skinless chicken thigh fillets, cut in 1 inch strips or chunks
2 large onions, quartered and sliced thinly
3 cloves garlic, minced
1 tablespoon soy sauce or Tamari
2 teaspoons Madras curry powder
2 teaspoons chili powder
1 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon of rock salt - Himilaya is by far the best one
1/2 cup chicken stock

hot cooked rice (to serve)

Slow Cooker with Ingredients
Slow Cooker with Ingredients


Preparation:
Mix all ingredients, except rice, together in the slow cooker/Crockpot. Cover and cook on low from 6 to 8 hours, or until chicken is tender. Serve over rice.

Crockpot chicken and rice recipe serves 4.

One thing to note - this contains quite a bit of onion - I would not serve this to my mum as she is not a fan of onions - but if you are then eat away!!! Enjoy
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The Forbes Hotel

May 31st 2009 01:51
Last night I headed into town to meet some friends as we were going to the premiere of Warren MIller's new skiing film and I was asked for a suggestion of somewhere to go that was nice, not too expensive, close to The State Theatre and open on a Saturday.

I remembered about 10yrs ago prior to another State Theatre engagment my mum took me to this pub that blew me away. It had that Olde Worlde charm to it with dimpled leather couches, old men smoking pipes and cigars and wearing suits. It had the feeling of ladies and gentlemen enjoying an ale by stepping back in time within the walls.

Forbes Hotel Sydney
Forbes Hotel Sydney


So I suggested we return to this beautiful pub to enjoy a few bevvies and a nice meal.

Forbes Hotel Sydney
Forbes Hotel Sydney


The Forbes Hotel opposite The Grace on York Street is characterised by its Anglo/Dutch architecture. It was built in 1836 during the Queen Anne Revival period, making it one of Sydney's oldest licensed Hotels. It is the city's oldest continually licensed hotel.

The Forbes has a long history.

It was built in the Queen Anne Revival period and was named in honour of one of the leading government officials of the time.

Guided by the period and the Anglo-Dutch architecture style of the building, antique fittings were found and combined with rich colours, paint finishes, and woodwork, restoring the interior faithfully to its original splendour.

The four levels of The Forbes all offer their own special atmosphere.

The Forbes had a relaxed and comfortable feel and combined the old with the new, with flair.

With four levels The Forbes offered many different things.

The Ground Floor Bar with its rich cedar wood finish and original metal pressed ceiling is full of character. The friendly bar staff and ambience make it a very popular drinking hole for city drinkers and tourists alike.

Level One - Enjoy the old world charm of the Cocktail Bar sit back on the leather lounges in comfort or enjoy a game of pool or party with D.Js Friday & Saturday till late.

Level Two - This beautiful dining room is The Forbes jewel in the crown. It has a large variety of aged steaks and fresh seafood, combining pasta and risottos with flair at very reasonable prices.

Level Three - Newly refurbished Level Three Fuction Room. Smart, plush and comfortable with leather lounges. Can be utilized for both small and larger functions of up to 150 people.


Forbes Hotel Sydney Bar
Forbes Hotel Sydney Bar


I arrived early and ordered a beer from the downstairs bar and was immediately disappointed as soon as I walked in. From the outside it still looks amazing but the inside has just deteriorated into a regualr crap pub. The beer on tap was your minimal standard beers you can get in an RSL club. This style of pub should also serve pints not schooners. The bar staff were nice and polite, although some off duty staff member was leaning on the bar discussing whatever with the workers. The staff were nice but I wanted an older gent behind the bar that had been there for years and wore long sleeved white shirts with sleeves rolled up. These were just out of high school staff who work for the money and to party together. The charm had faded already. Dimpled leather couches were now missing, instead, a few bar stool tables and a couple of lounge chairs I enjoyed my beer on while reading a great book (Absolute Brightness) while waiting for my friends to arrive.



Friends arrived and we had to head upstairs to eat quick - one hour until showtime. On the way up we got to walk through the cocktail bar that was just saddening - the pics on the website make the bar look quite nice. We got to see it with lights on full, no patrons and no music. Just rundown - would be great to use as a photo shoot backdrop like they do with abandoned warehouses - faded wallpaper and peeling paint, curtains not in existence any more and horrible old couches. None of the charming dimpled leather of the past. We actually thought we had taken a wrong turn on the way to the restaurant. "No, it's one more floor up" the girl behind the abandoned bar informed.

Forbes Hotel Sydney Restaurant
Forbes Hotel Sydney Restaurant


The restaurant was in a similar state - it just seemed like an older style chinese restaurant had been set up on the level and they had yet to decorate. The staff were all very friendly, surprisingly a Chinese family running what appeared to be English winter food. We ordered our meals, Brooke had a chicken and mushroom risotto, which was deliscious - I got to help finish it . Brendan had a rib eye served on mash - it looked yummy but BJ described it as OK, Selina had a garlic prawn pasta, standard fair, Piers had the rib eye also and asked for medium rare. He asked that I mention in this that when you order medium rare that delivering the meal blue is probably not OK service. I swore I could still see a pulse coming from his cut of meat. I ordered the lamb shanks also served on mash and loved them. I wanted to pick up the bones at the end and chew on them Fred Flinstone style.

The food was delivered promptly, although Brooke's organisation had them prepped for fast service and this may explain a blue delivered dish. One gripe I did have was the half the table's meals were delivered 5minutes prior to mine. Not cool - I didn't realise for a while and then told them to start eating without me. One thing I will gladly brag about is the Mojo Shiraz - bloody beautiful and it was a mini race between Brooke and myself to finish the bottle. The meals came to $40- each with drinks which was not too bad but I have had way better at that price.

Overall I have to say the experience at The Forbes was a damn shame. My memories may have been tainted by history and the joy of seeing things through youthful eyes but overall this venue came across as VERY mediocre. I probably will not return unless I read about a grand renovation restoring it to its old glory.

CNR King and York Street

30 York St
Sydney, NSW 2000
Tel: (02) 9299-3703
Fax: (02) 9262-4021
Email: tradition@theforbeshotel.com. au


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Mi Goreng

May 18th 2009 01:40
A friend of mine from work, Jack, introduced me to these noodles in a moment of complete financial ruin at the end of my working week and I am now totally obsessed. Thanks Jack. They aren't your regular 2min noodles, they actually make a damn fine noodle dish.



They include in the pack three sauces for you to mix together - I suggest only using half the chilli sauce unless you want it super spicey. It then has two toppings, a powder that I have no idea what it is (probably some super strength MSG but who cares it tastes delish) - I mix this in with the sauces in a the serving bowl first then sitr in the noodles, then cover with the fried onions. The guy in the video makes them more uni student/ frathouse style. I thoroughly suggest frying an egg to place on top of the finished product - it will blow your mind. You can also mix it up with some tofu, veggies and or meat to put in the noodle dish.



Jack warns to avoid the satay flavour as it "tastes like shit". Now the great news is you can cook this meal for about 60c. 5 packs of the noodles are from Coles or Woolworths (in the Asian section not the noodle section) for about $3-. A 5 pack and half dozen eggs is about $7- - perfect for the uni student dinner or something to have as a snack or just a lazy dinner for one after a hectic day at work. Sam - these would be ideal for you at Bathurst!!

Now if you can't stand an instant food that tastes delicious then you can make your own - I also recommend frying a "sunny side up" egg and placing on top. When you crack the egg it self sauces the yummy goo all over the noodles. Divine! Recipe courtesy Padma Lakshmi

INGREDIENTS:
1/2 pound linguine
Salt
2 tablespoons vegetable oil
1 cup minced onions
2 teaspoons minced gingerroot, or 1 teaspoon ground ginger
2 cloves garlic, minced
3 cups broccoli florets
2 carrots, diced
2 celery stalks, diced
1 teaspoon Chinese five-spice powder
1 teaspoon chili paste, or to taste
2 tablespoons soy sauce, or to taste
1 to 2 tablespoons Oriental sesame oil
1 tablespoon mango chutney
Directions
In a large pot of boiling salted water cook the linguine until it is al dente and drain, reserving 1/2 cup of pasta cooking liquid.

Meanwhile, prepare the vegetables: In a large nonstick skillet set over moderately high heat, warm the oil until hot, add the onions, gingerroot and garlic and cook, stirring occasionally, for 3 minutes. Add the broccoli, carrots, celery and salt to taste and cook, stirring, for 5 minutes more. Add the five-spice powder, chili paste, soy sauce and 1/2 cup of pasta cooking liquid and cook, stirring occasionally, until vegetables are crisp-tender. Stir in the sesame oil and chutney. Add the drained pasta and stir to combine.

And if you would like a video instruction on how to make this watch this hysterical goose. The video is quite funny.

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