Ah, finally, my first round of travel after many years of staying put! Though, with pigeons to look after now, I hadn’t actually thought about planning any trips, instead, this just happened to be a work trip where I tacked a few extra days for myself to explore.
What does Sydney look like post COVID? How much of what I remember would still be there? How many of my favourite places would have closed down?
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I only really wanted to choose one restaurant to book while in Melbourne, and Komeyui has been on my list for several years and seems to regularly pop up as a great restaurant to visit. Some of the research I did shows that this omakase would be interesting, since they also offer kaiseki options, so I wanted to see what dishes they’d have on offer!
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Haha, I’m so silly for starting a post about a seafood restaurant using a picture of a flat white! But there’s a reason for that, I was here for brunch, and, the coffee was surprisingly good! I’ve never had coffee this pleasant from one before (including Saint Peter’s Artificer batch brew; that was nice but not at an Artificer level).
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Wow, has it been forever since I posted about a restaurant! In this Sydney trip, I wanted to do a mix of new and old. Technically, this is both, since I’ve been to the old Chaco Bar, but not this new one in this new location! It was interesting to see what was the same and what was different!
(more…)I should probably post about something other than games too! I found some interesting pasta a while back, capunti pasta with some vegetable sugo I made myself, and then mixed in with coarsely chopped fatty beef shortrib, and mixed in with some truffle tomato sauce. It ended up being super tasty even though it looks like there’s not enough sauce; there’s definitely enough flavour!
I haven’t taken photos of things in a while, and I really should make use of my shiny new kitchen bench. So I got some fruit cake, and also found oysters I’ve never eaten before – the akoya oyster – which has an extremely pearlescent shell! It tastes pretty good too, the fish person described it being similar to a scallop in texture and that it did well steamed. While it’s nice, I think I still like wapengos and coffin bays more, but these aren’t bad!
I tried to save the shell, but they kind of dry out and started crumbling…
Yeah I know I didn’t post 2020 Christmas cooking, but it was kinda boring lol. This is far more interesting!
Cube time!! I wasn’t planning on using this on Saturday, but I’d found a cheap fish and figured it was the perfect practice object. I already had the coal and firelighters for a situation just like this, so here we go!
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