Cantonese restaurant – Nags Head Pickhill http://nagsheadpickhill.co.uk/ Fri, 11 Jun 2021 20:45:38 +0000 en-US hourly 1 https://wordpress.org/?v=5.7.2 https://nagsheadpickhill.co.uk/wp-content/uploads/2021/05/cropped-icon-32x32.png Cantonese restaurant – Nags Head Pickhill http://nagsheadpickhill.co.uk/ 32 32 Steglitz has one of the best Chinese restaurants in Berlin https://nagsheadpickhill.co.uk/steglitz-has-one-of-the-best-chinese-restaurants-in-berlin/ https://nagsheadpickhill.co.uk/steglitz-has-one-of-the-best-chinese-restaurants-in-berlin/#respond Fri, 11 Jun 2021 20:33:38 +0000 https://nagsheadpickhill.co.uk/steglitz-has-one-of-the-best-chinese-restaurants-in-berlin/

BerlinRetro lovers will love this Cantonese Chinese restaurant! But briefly on the genesis of this review. A few weeks ago, I introduced Da Jia Le in Schöneberg as one of the best Chinese restaurants in Berlin. Then I got an unruly email.

There, a reader wrote: “For me the best Chinese restaurant in Berlin is not the very high end / luxury restaurant in Da Jia Le, but rather a little known old school store, Hee Lam Mun in Steglitz. The original and innovative furniture alone is a dream and you feel very good and warm care. Try the cast iron dishes (57 degrees too hot) or the crispy duck or the roasted duck. Often the crowd consists of a few retirees or students. Otherwise, the store is hipster-free.

Paul max fisher

very crispy duck

Of course, I had to try. So I booked a table and headed to Steglitz. I must say: the colorful neon lights on the roof of the house on Grunewaldstrasse 23 (near the Institute for Theater Studies of the Free University of Berlin, opposite the majestic villas) convinced me. The atmosphere is warm and authentic. The owner is originally from Hong Kong, speaks Cantonese and dreams when she talks to him about her homeland. She travels to Asia every year and tests the food to keep up to date. And you can taste it!

Paul max fisher

Ente kross im China-Restaurant Hee Lam Mun.

The crispy duck is actually very, very crispy. Fresh vegetables. I was especially impressed with the meatballs filled with tender meat, which is a poem. The classic was also ordered: sweet and sour pork, cooked twice, with chunks of fresh pineapple, awesome! I must therefore make my judgment a little relative. Cantonese restaurant Hee Lam Mun is an insider tip that gives Steglitz a reason to go. They are wonderful hosts who leave nothing to be desired. A visit to a restaurant is like a vacation.

Note: 5 out of 5 points

Chinese restaurant He Lam Mun مطعم, Grünewaldstr. 23, 12165 Berlin, Tuesday to Sunday, 12 p.m. to 8 p.m.

This text appeared in the weekend edition of the Berliner Zeitung – every Saturday at the newsstand or here as a subscription.


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Friyay! : What to eat, culinary news and news https://nagsheadpickhill.co.uk/friyay-what-to-eat-culinary-news-and-news/ https://nagsheadpickhill.co.uk/friyay-what-to-eat-culinary-news-and-news/#respond Thu, 10 Jun 2021 21:00:00 +0000 https://nagsheadpickhill.co.uk/friyay-what-to-eat-culinary-news-and-news/

JOO’S

HOMEMADE BUTTER CAKE

Call me old school, but when it comes to food, taste wins out all the time.

So while I can ooh and aah on the cute sweets that pop up frequently on social media, what really stole my heart this year is a very simple butter cake from the house baking company Joo’s (@joobakes ).

Amateur baker Pang Joo Soon has a few items in his repertoire – including a lemon squeeze, banana cake, burnt cheesecake, and a brownie – but the butter cake ($ 28 a bread) is still my favorite.

This is one of the smoothest I have tasted and its buttery aroma hits you as soon as you open the box. Sweetness is right for me too.

Pang says it’s based on his late father’s recipe, which he modified over the years. For example, he now uses exclusively French butter after completing his baking course at Le Cordon Bleu school in Paris. It adds to its cost, but that’s what makes the cakes so good.

You can arrange a pickup yourself at Ang Mo Kio or have the pastries delivered to you for a fee.

HOW TO ORDER Direct message to @joobakes or WhatsApp 8282-2722 THE PRICE $ 28 per bread, which serves four to six SHIPPING COST $ 10 (outside the central business district), $ 15 (in the CBD)


PARKROYAL ON THE BEACH ROAD

FATHER’S DAY SETS

If you’re planning on celebrating Father’s Day, which falls on June 20, at home, Parkroyal on Beach Road offers take-out and delivery menus until June 30.

The hotel’s Ginger Restaurant offers a selection of Western meat dishes with prices ranging from $ 73 for two to $ 193 for six. Dishes include oxtail stew, roast Angus beef, Moroccan roast leg of lamb, and an assortment of pork, beef and lamb sausages.

At Si Chuan Dou Hua restaurant, there are sets including Sichuan and Cantonese dishes starting at $ 136 for two people. Dishes include fish face soup with crab meat, steamed cod with golden mushrooms, and braised pork belly with honey sauce.

Along with the Father’s Day sets, the hotel’s shopping website also lists other meals and a la carte options.

What’s interesting is Si Chuan Dou Hua’s Quick Noodle Home Kit ($ 28 for four servings), which lets you easily make a bowl of dan dan or onion noodles at home. It is accompanied by homemade noodles and sachets of sauces and minced meat. A QR code takes you to a video that shows you how to prepare the dishes.

OR Parkroyal on Beach Road, 7500 Beach Road HOW TO ORDER Go to bit.ly/prsinparentsday SHIPPING COST $ 5. Free with a minimum order of $ 100


FAT COW

WAGYU RICE BOWLS

I have stayed at home as much as possible over the past month and have had most of my meals delivered.

I indulge myself in a treat every now and then and Fat Cow’s wagyu rice bowls are some of the most memorable.

The Beef Specialist at Camden Medical Center caters to different budgets, with prices for the bowls ranging from $ 48 to $ 138. I get the cheapest and the most expensive to see how they stack up.

The Fat Cow Donburi ($ 48) is a very decent bowl and good value for money. It is served with seasoned rice topped with thick slices of charcoal-grilled wagyu, an onsen egg and alfalfa sprouts. The restaurant does not specify where the beef is from, but it is tender and tasty.

But a bite of beef in the 21 Days Nagasaki Wagyu A5 Premium Donburi ($ 138) and I understand why it costs so much more. The meat is packed with oils and juices that linger in the mouth, which you don’t get out of the bowl cheaper.

There are other toppings as well – an onsen egg, pieces of pan-seared foie gras, ikura (salmon roe) and caviar that go perfectly with the beef. And the rice is seasoned with truffle shoyu.

The richness of the toppings makes the bowl rather filling, so it’s good for two people whether you’re adding sides or a dessert. Sharing also helps lighten the wallet.

OR Fat Cow, 01-01 Camden Medical Center, 1 Orchard Boulevard HOW TO ORDER Go to delivery.fatcow.com.sg SHIPPING COST $ 15


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These 11 Emerging Star Chefs Really Shine on Houston’s Food Scene https://nagsheadpickhill.co.uk/these-11-emerging-star-chefs-really-shine-on-houstons-food-scene/ https://nagsheadpickhill.co.uk/these-11-emerging-star-chefs-really-shine-on-houstons-food-scene/#respond Wed, 09 Jun 2021 15:30:39 +0000 https://nagsheadpickhill.co.uk/these-11-emerging-star-chefs-really-shine-on-houstons-food-scene/

Presentation of the nominees for the CultureMap Tastemaker Award Michelin-starred chef of the year. As selected by our panel of restaurant industry experts, these are the culinary minds to watch for in the future.

Collectively, these 11 nominees represent a wide range of culinary influences, experiences and perspectives, but they are united by a relentless spirit of creativity that drives the Houston food scene forward. As befits a city as diverse as Houston, their work spans genres from barbecue and burgers to high tasting menus.

Look for them in their restaurants; most importantly, try their food. The results of their work speak for themselves.

Who will win? Find out on July 22 at the Tastemaker Awards party. We’ll be eating bites from this year’s nominated restaurants before emcee Bun B reveals the winners. Buy tickets now.

AJ Ede – Brazil
Brazil has been a staple in Montrose for almost 30 years, but it was never quite known as a foodie destination – until Chef Ede took over the kitchen. A veteran of some famous New York City cuisines (he doesn’t like to name them), Ede knows that even casual food benefits from the right ingredients and precise technique, like in his Cheeseburger in Paradise which lifts a double cheeseburger with beef. 44 Farms and a homemade jalapeno sauce or weekly specials that use seasonal produce. Beyond the dishes he creates, Ede also serves as a mentor to cooks in Brazil, teaching them the skills they will need to continue their careers.

Benchawan Painter – From the street to the kitchen
After working at Salt Air Seafood Kitchen and Theodore Rex, Chef Benchawan Painter has transformed what she has grown with pop-up dinners and a weekly presence at Urban Harvest Farmers Market into a well-regarded new restaurant in the East End. . Known to friends and diners as ‘Chef G’, his ‘Shameless Thai’ dishes blend family recipes with carefully selected local ingredients, like Krapow Thai Basil from local urban farm Plant It Forward. The recent launch of the Street to Kitchen catering service should allow Painter to showcase his talents even further.

Chase Voelz – Bludorn
One of the reasons Bludorn has been so successful since day one is its solid consistency, which is a testament to the skill and discipline of Chef-Owner Aaron Bludorn and Chef Chase Voelz. After working for Chef Bludorn at New York’s famous Café Boulud, Voelz spent time at Roister in Chicago where he learned the techniques needed to prepare the prime rib which has become one of Bludorn’s staple dishes. As Chef Bludon begins to travel to attend culinary events, count on Voelz to help keep the kitchen running smoothly.

Christine Ha & Tony NguyenXin chao
After establishing their reputations separately – Nguyen at the Viet-Cajun Saigon House restaurant and Ha as a Masterchef winner and James Beard Award nominee for The Blind Goat – the two chefs have teamed up to create one of the most successful new restaurants. most exciting of 2020. Xin Chao blends traditional Vietnamese flavors with Texan touches in dishes such as bo luc lac with American wagyu beef, smoked duck salad and flat rice noodles with smoked prime rib . Recent additions like Soft Shell Crab with Tamarind Gastric demonstrate that this dynamic duo is just beginning.

Cuc Lam – Yelo
“The only person I would consider is Cuc Lam,” his business partner Alex Au-Yeung said when they announced Yelo last year. “If she didn’t, I wouldn’t.”

Obviously, Au-Yeung knows how to choose a collaborator – just ask everyone who flock to Katy for a taste of Lam’s creative banh mi. The chef masters both the classic varieties and brings his own touch to the shape with new tastes like the “Pho-Rench Dip” with pho vegetables and a dip and an innovative approach to Vietnamese meatballs (xiu mai) which carry the flavors of Chinese barbecue.

Jordan Economy – Dak & Bop
From fine dining to food trucks, this chef has worked in just about every class of restaurant, but Economy seems to have found its place in this Korean restaurant. Together with owner Jason Cho, Economy’s kitchen produces creative blends that blend southern, Italian, Korean and other flavors to create dishes such as French bulgogi dip, smoked kimchi fried rice, and a sammy. with hot Nashville tofu. The economy will take another step forward later this year when Cho and her business partners open Karne, a modern take on a Korean steakhouse.

Michelle Wallace – Gatlin’s BBQ
If Wallace had done nothing but create the smoked seafood okra that sometimes appears on the Gatlin menu, that would have been enough to earn this nomination. Add in the restaurant’s creative sandwiches, first weekend catfish specialties and other innovative dishes, and it’s easy to see why his culinary partnership with Gatlin pitmaster owner Greg Gatlin is generating so much buzz. . As the Gatlin brad grows beyond the barbecue, Wallace will have an even more essential role to play.

Niki Vongthong – Hidden Omakase
The talented chef has started to turn heads during her stints at Uchi and Aqui, but she has really come out on top in the past year or so. Her Sen pop-up – named after the word meaning ‘noodles’ in Thai and Lao – has shown her ability to create traditional Thai dishes like boat noodles and larb, suitable for a family member who created the legendary Houston Asia Market restaurant. Vongthong took over the kitchen from Hidden Omakase in March, where she organized sold-out seats for tastings of more than 12 dishes that bring together all of her influences.

Peter Nguyen – Riel
After working for some of Boston’s best chefs, Nguyen made his mark at Ryan Lachaine’s restaurant Montrose. The chef is responsible for some of the menu’s most exciting new dishes, like the Honey Walnut Crayfish that give the Cantonese classic a Texan twist. Nguyen’s constant presence in the kitchen also allows Lachaine to oversee his restaurant at Virgin Hotels Nashville with the confidence that Riel is in good hands.

Travis McShane – Ostia
The Kingwood native spent 10 years working for celebrity chef Jonathan Waxman in New York and Nashville before returning home to open his first solo project. At Ostia, McShane showcases the Mediterranean flavors he loves, including his version of Waxman’s famous roast chicken with salsa verde, made with ingredients that match the season. McShane’s homecoming was a resounding success, and we can’t wait to see what he does next.




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The Ultimate Guide to Chinese BBQ https://nagsheadpickhill.co.uk/the-ultimate-guide-to-chinese-bbq/ https://nagsheadpickhill.co.uk/the-ultimate-guide-to-chinese-bbq/#respond Tue, 08 Jun 2021 23:00:35 +0000 https://nagsheadpickhill.co.uk/the-ultimate-guide-to-chinese-bbq/

There’s a common sight in the streets of Chinatown – rows of glistening meats on display in restaurant windows. The meats are varied, from whole browned ducks to huge sides of crispy roast pork, a mouthwatering sight for any meat lover. There is also another item – a fragrant red colored pork that is delicious on its own or served with a bowl of white rice. It is char siu, Chinese barbecued pork, a delicacy very popular with the Chinese community.

Related Guides

Pork selection

Char siu (or cha shao in Mandarin Chinese) is a specialty of the southern Cantonese province of Guangdong. Since most Chinatowns in North America have always been centers for Cantonese immigrants, the char siu has a disproportionate influence on the cuisine of the Chinese diaspora.

There are many different versions of the char siu in China and Southeast Asia. In Thailand, the preference is for lean cuts, usually using the loin. In Singapore, marinades will include more dark soy sauce and less red food coloring. In Hong Kong, fatter cuts like the neck or shoulders are popular. The most popular cut for char siu in China is the pork shoulder cut into long, thin pieces. Nowadays, many innovative chefs have started using heirloom pig breeds like the Kurobuta from Japan or the Iberico from Spain for a high-end version of the char siu.

Seasoning and cooking

Char siu’s patented sweet and salty flavor is the result of a combination of several key ingredients: honey, Chinese five-spice powder, fermented red tofu, black soy sauce, and hoisin sauce. Remember that Chinese black soy sauce is different from the more common light soy sauce. Dark soy sauce is less salty, richer in color, and used primarily for marinades or slow cooking. Thick maltose is also added at times for an extra glossy finish. Many restaurants will also add red food coloring to the char siu for a pleasant vibrant color.

Traditionally, char siu is fired suspended from hooks over indirect heat in a charcoal clay oven or specially designed Chinese barbecue gas oven (cabinet or refrigerator shaped). For char siu at home, home cooks can achieve great results using a toaster or conventional oven. An important tip to remember is to place your pork on a metal rack over foil. Since char siu marinade contains sugar, the pork will burn and cling to foil if not placed on a rack.

NiHao Char Siu

(Through Chef Pitcher Ong of NiHao restaurant in Baltimore)

NiHao is a contemporary Chinese restaurant located in the historic district of Canton, Baltimore. Led by Lydia Chang, the menu features collaborative Chinese cuisine from chefs Peter and Lisa Chang as well as Pichet Ong. Chef Ong is a five-time James Beard Award nominee, famous for combining classic techniques with innovative style, all inspired by his Southeast Asian heritage.

“My recipe is very old-fashioned – and, in unique and original Chinese fashion, uses a very long list of ingredients,” Chef Ong said. “First make a remarkably spicy and complex lu shui 卤水 (flavored or old water), then incorporated into a sweet and sour marinade. I love my rich, creamy meats, so I prefer the neck or butt, which always pairs well with a bowl of fresh steamed rice and simply blanched Chinese leafy greens.

Chef’s Tip: Be sure to check the oven temperature and move the pan as needed due to hot spots. “I like the burnt ends of the char siu, but the inside should be kept juicy and tender. You can also cook it on an outdoor grill – it’s a barbecue after all, ”said Chef Ong.

Ingredients:

  • 2 tablespoons of vegetable oil
  • 2 inch piece of ginger, sliced ​​into ¼ inch pieces
  • 2 stalks of green onion, cut into 1-inch pieces
  • 8 garlic cloves, crushed
  • 4 pieces of dried orange peels
  • tsp of cloves
  • 2 stars anise
  • 1 cinnamon bark
  • 2 black cardamom pods
  • ½ cup of Shaoxing wine
  • 1 cup rock sugar
  • ½ teaspoon white pepper, ground
  • 2 tablespoons fermented red tofu, mashed
  • 1/2 cup dark red miso
  • 1 cup of maltose
  • ½ cup of honey
  • 1 teaspoon red yeast rice, ground
  • 3 tablespoons of hoisin sauce
  • 2 tablespoons of light soy sauce
  • 3 tablespoons sweet soy sauce, Kwong Hung Seng brand
  • 4 lbs pork neck pork, cut into 2 inch strips, fat intact

Method:

  1. In a 4-quart pot, over medium-low heat, add the oil and ginger, garlic, onion, orange zest, cloves, star anise and cinnamon, and make sweat until the aromatics are caramelized and the mixture is very fragrant, 6-8 minutes.
  2. Deglaze with the Shaoxing wine, cover the pan leaving an inch of opening and bring the mixture to a gentle boil.
  3. Add the pieces of icing sugar and cook over low heat for about 10 minutes so that the flavor is released and the sugar dissolves and the mixture thickens slightly. Let stand until the mixture has cooled.
  4. Filter the mixture into a large storage container. Add the red miso, maltose, honey, red yeast rice, hoisin and soy sauces. Using a hand blender, mix the mixture until you get a smooth paste.
  5. In a storage container with a lid, pour the marinade over the pork. Rub and mix so that it is evenly distributed and the meat is covered with the marinade. Store marinated pieces of meat in the refrigerator for at least 2 days, turning them twice for flavor to develop.
  6. Preheat the oven to 475 degrees Fahrenheit. Place the pieces of meat on a cooking grid on another baking sheet lined with foil. Save the rest of the marinade for brushing. Add water to the foil-lined baking sheet until the water level reaches ¼ “. This is to prevent smoking from the drip.
  7. Bake at 475 F for 12 minutes on the upper oven rack until the meat begins to char. Reduce oven to 375 F and bake 10 more minutes.
  8. Remove the baking sheet from the oven. Brush the meat with a pastry brush. Turn the pieces of pork over and baste the other side. Return the baking sheet to the oven and cook for another 10 minutes at 375 F.
  9. Remove the baking sheet from the oven, baste the pieces with the rest of the marinade. Return the baking sheet to the oven, turning it for even caramelization, for another 10 minutes. At this point, the total cooking time should be around 42 minutes. Check the internal temperature of the meat with a probe thermometer. If it is 150 F or more, the meat is done. If not, return the baking sheet to the oven and bake 5 to 10 minutes more.
  10. Let the meat rest for 5 minutes at room temperature before slicing and serving.

Read more: Guide to Korean barbecue

Editor’s recommendations









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Inside Epitome: Dubai’s premier vegetarian restaurant, bar and lounge https://nagsheadpickhill.co.uk/inside-epitome-dubais-premier-vegetarian-restaurant-bar-and-lounge/ https://nagsheadpickhill.co.uk/inside-epitome-dubais-premier-vegetarian-restaurant-bar-and-lounge/#respond Tue, 08 Jun 2021 03:10:02 +0000 https://nagsheadpickhill.co.uk/inside-epitome-dubais-premier-vegetarian-restaurant-bar-and-lounge/

There is no doubt that the UAE is fast becoming a haven for vegans and vegetarians.

While most major restaurants today offer separate options and even dedicated menus, a new licensed space in town aims to be the first of its kind by offering only meatless options in an upscale setting.

Enter Epitome, a restaurant and lounge that opened last month in Aloft Creek, after a successful stint in Mumbai, India.

Positioning itself as Dubai’s first all-vegetarian lounge, the restaurant aims to ‘shatter the myth that vegetarian food is all about salads,’ and show how upscale, stylish and elegant the meatless lifestyle can be. desirable.

Dim sum in green velvet crystal. Quintessence of courtesy

Guests can savor a variety of global cuisines, with an emphasis on Indian, Japanese, Mexican, Thai and Chinese specialties.

So get ready to taste dishes like Jodhpuri paneer tikka and avocado tikka masala. There are also plenty of vegan options, such as Elephant Basil Garlic Sticky Rice, Balinese Tofu and Rice, and Cantonese Lotus Chips.

There are also craft drinks on the menu, along with live music and views of the Dubai skyline.

Inside, guests can admire the interiors, which feature chic Art Deco elements with numerous Romanesque statues. There are Instagrammable backdrops galore, monochrome shades interspersed with bright red, and indoor and outdoor seating available.

Going forward, the venue will also launch pool-side brunches, ladies’ nights, and other specials.

For an overview of the interiors and dishes, scroll through the gallery above.

Open every day; 7 p.m. to 2 a.m. Aloft Creek, level 4; 054 705 3780; www.instagram.com/epitome.dubai




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Montana GA opposing radical gun control activist at ATF https://nagsheadpickhill.co.uk/montana-ga-opposing-radical-gun-control-activist-at-atf/ https://nagsheadpickhill.co.uk/montana-ga-opposing-radical-gun-control-activist-at-atf/#respond Mon, 07 Jun 2021 01:30:15 +0000 https://nagsheadpickhill.co.uk/montana-ga-opposing-radical-gun-control-activist-at-atf/

Montana Attorney General Austin Knudsen (R-MT) has opposed President Joe Biden’s controversial candidate for the Bureau of Alcohol, Tobacco, Firearms and Explosives. Biden has appointed David Chipman, a lobbyist and outspoken gun control activist, to lead the ATF.

Here’s what Knudsen had to say on the Montana Talks national radio show with Aaron Flint:

AG Austin Knudsen (R-MT): This guy is bad news for gun rights. He’s a guy who is fiercely, openly anti-guns. Guess I give him credit, you know, for wearing who he is on his sleeve and not showing a scythe on the front. But sadly, that port on its sleeve shows just how out of touch it is with the Second Amendment, with the constitutional rights of Montanais and Americans. He’s a guy who wants to register and confiscate AR 15. There are more AR-15s in America than probably any other sport rifle. They are very, very common and he wants them to be treated like a machine gun. This is just a bad decision by the Biden administration.

Montana Senator Steve Daines (R-MT) also spoke out against the nomination. Democratic Senator Jon Tester (D-MT), according to La Colline, “took no position on Biden’s candidate.” The Hill also reports that the Montana GA is calling on Tester to oppose Chipman’s appointment.

Back on May 25, Knudsen led a letter to the leadership of the Senate and the Senate Judiciary Committee, which was also signed by 20 attorneys general, in which they called on the Senate to block Chipman’s appointment:

As a private citizen, Mr. Chipman has the right to work for these political organizations and to lobby for the taxation, registration and even confiscation of firearms. Americans also have the Second Amendment to protect their god-given rights to keep and bear arms. Therefore, we ask you to oppose Mr. Chipman’s confirmation to this important post and demand that President Biden appoint someone who is not hostile to our rights and our way of life.

How many in America: from guns to ghost towns

Can you guess how many public schools there are in the United States? Do you have any idea how many billionaires might reside there? Read on to find out, and learn a thing or two about the cultural significance and legacy of each of these selections along the way.


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Local truffle season arrives early for mushroom fans in Sydney https://nagsheadpickhill.co.uk/local-truffle-season-arrives-early-for-mushroom-fans-in-sydney/ https://nagsheadpickhill.co.uk/local-truffle-season-arrives-early-for-mushroom-fans-in-sydney/#respond Sat, 05 Jun 2021 23:23:49 +0000 https://nagsheadpickhill.co.uk/local-truffle-season-arrives-early-for-mushroom-fans-in-sydney/

Over the past decade, Australian truffles have seen increasing popularity in top restaurants, improving risottos, infusing eggs, and adding extra to lobster rolls, cream pies and everything in between.

This winter, Sydney residents can expect to see and sniff more truffles than ever before, thanks to a bumper crop of the prized mushroom and a growing appetite among diners to spend more on luxury fare.

For many truffle growers in Canberra and NSW, summer rains and a cold snap in late autumn have kicked off the truffle season fifteen days early.

Gavin Booth from the Australian truffle merchants and Molly, the sniffer dog. Photo: Supplied



“The season usually doesn’t start until mid-June, but orchard owners are already harvesting good truffles,” says Dick Groot Obbink, president of the Canberra Region Truffle Festival Association and owner of the Durran Durra truffle near Braidwood.

“We are delighted that the public can taste truffles this winter, because they will be so readily available.”

Harvested through September with the help of specially trained sniffer dogs, the truffles have an earthy flavor and an intense aroma of forest soil. The Périgord noir (tuber melanosporum) is the most common truffle in Australia, cultivated in the ground under a host tree.

Fresh Canberra truffles after a light post-harvest scrub.

Fresh Canberra truffles after a light post-harvest scrub. Photo: Supplied



Recent colder-than-average temperatures have resulted in heavier frosts in the Canberra area and more aromatic truffles to enhance scrambled eggs and roasted cabbages.

“The frost tends to burst the aroma of the truffle,” says Damian Robinson of Turalla Truffles near Bungendore.

“I don’t think anyone really understands why, but if you harvest it at this point, the intense scent of the truffle usually stays that way throughout the selling process.”

While all signs point to a better than average truffle harvest for farms on the east coast in Western Australia, the season is shaping up to be “an event every fifty years,” says Australian truffle merchants owner Gavin Booth, who grows truffles in Manjimup, a four hour drive south of Perth.

“The fall precipitation was very helpful, but we also had a long, balmy summer which helps grow truffles,” says Booth.

“I have received a lot of phone calls from customers in North America and Europe who have opened restaurants after five months of closure. The chefs are very enthusiastic.”

Part of Woodcut's truffle menu at Crown: burrata, warm pine nuts, truffles, first pressing olive oil from the Pukara estate and ...

Part of Woodcut’s truffle menu at Crown: burrata, warm pine nuts, truffles, Pukara estate first pressed olive oil and oak smoked salt. Photo: Benito Martin



Bennelong and Quay’s executive chef, Peter Gilmore, uses both Manjimup and Canberra truffles in his gourmet harborside restaurants.

“We use two different truffles to support a wider range of farmers – both have great qualities and are great products,” he says.

Manjimup truffles take center stage in a bowl of quail ravioli and hazelnut black pork salami at Bennelong, while Quay features fragrant diamonds from the Terra Preta farm near Braidwood in a nut and truffle dumpling served as a surprise snack.

Quail ravioli and salami with truffles and hazelnuts at Bennelong restaurant, Sydney.

Quail ravioli and salami with truffles and hazelnuts at Bennelong restaurant, Sydney. Photo: Supplied



“The quality and quantity of Australian truffles is improving every year as more and more farmers go online,” says Gilmore. “The flavor is so similar to the [French] Perigord truffles, you can hardly taste or see the difference. “

Depending on the success of a season, Australia has become the third or fourth largest truffle producing country since the first domestic tuber melanosporum orchards were planted in the 1990s.

Truffle lovers don’t need to visit a prestigious restaurant for black gold these days, however. A myriad of cafes now offer truffles as an option on eggs and grilled cheese sandwiches.

Redfern’s Three Williams Cafe has taken on the brunch challenge this season with a truffle menu featuring angel-haired carbonara with smoked caviar and truffle shavings donated by Chef Fabian Mucke for $ 36, and a tiramisu with espresso-martini truffle.

“Fabian came to see us from Restaurant Nel last year because we wanted a great chef to do more than just regular granola and toast,” says Toby Iaccarino, owner of Three Williams.

“Over $ 30 for a dish gets steep for a coffee, but there is a demand for it. Due to the pandemic, people are not going abroad and guests have become more eager to have a good ol ‘ brunch time on weekends. “

Truffle hunting in 2021

Expect to pay around $ 2.50 per gram at retail for truffles, depending on grade and quality. Five grams of truffle per person, per dish, that’s a generous budget.

Gourmet Life at Darling Point already stocks Tasmanian truffles and Simon johnson stores await delivery of Manjimup truffles on Friday. the Madame Truffles pop-up store – a small Disneyland of tubers – opens June 10 on Kensington Street, Chippendale.

Many truffle fields in the Canberra region, including Turalla truffles and Durran durra, will sell directly to the public as the harvest increases.

For a real truffle hunt with avid farmers and mutts, Dick Groot Obbink recommends booking a date online as soon as possible. The Canberra region’s truffle festival program is packed with hunts, dinners and tastings, but places fill up quickly.

“Our hunts and lunches at Turalla have been full for almost two months,” says Damian Robinson. “Even though it says ‘reserved’ on our website, I still get 10 emails a day asking if anyone can be in a rush for a hunt. I’ve never seen such a request.”

For punters wishing to leave their truffle shavings to the chef, it would take less time to list hat restaurants. do not offering the optional fancy mushrooms during the winter. Here is a selection of some of the best truffle dishes found in the city.

a’Mare, Barangaroo

Crown’s Italian foodie has launched a special truffle menu featuring truffles with wagyu carpaccio, candied artichokes and stracciatella for $ 59, served as an antipasto.

Bodhi, CBD

Ganymede Truffles’ black gold in the Southern Tablelands will be showcased from June 10 at Cook and Phillip Park’s premier venue for vegan miam-cha. Expect a $ 39 hand-torn noodle truffle creation inspired by mee hoon kueh, a traditional Malaysian-Chinese dish.

Mr. Wong, CBD

Chef Dan Hong loves truffles just as truffles love frost. The Australian Perigords will star in various specialties during the season at the Cantonese Lighthouse in Merivale, including wagyu and truffle soufflé dumplings ($ 16.50 for three).

Restaurant Hubert, CBD

The French bunker on Blight Street makes truffle soufflé vibrate all winter long; it’s a soufflé made with 24-month-old count, Swiss Gruyere and locally sourced black truffle for $ 30.

Woodcut, Barangaroo

Burrata, hot pine nuts and truffles. What a simple and delicious time, the temple of the Crown product and fire. Oak-smoked salt and first-press olive oil from the Pukara estate bolster the $ 40 entry, which just might lead to a gleaming wood-roasted southern lobster with truffle butter.




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CULTURAL POTPOURRI | Papa G’s Dim Sum Delights https://nagsheadpickhill.co.uk/cultural-potpourri-papa-gs-dim-sum-delights/ https://nagsheadpickhill.co.uk/cultural-potpourri-papa-gs-dim-sum-delights/#respond Sat, 05 Jun 2021 01:28:46 +0000 https://nagsheadpickhill.co.uk/cultural-potpourri-papa-gs-dim-sum-delights/

Jamaica Tan from Papa G Dim Sum House

SIOPAO, siomai, and congee (lugaw / arroz caldo for Pinoys) are just a few of the favorite Filipino dishes that are considered standard dim sum dishes.

These tasty Cantonese dishes have truly come a long way from the tea rooms in the port city of Guangzhou, China, the birthplace of Cantonese cuisine, to the Chinese pansiterias of the Philippines in the 19th century.

Presumably the early Chinese traders, naturally hungry for food from mother China, cooked Chinese dishes in their Filipino homes.

And yes, since they had to use locally available ingredients, changes have occurred in their dishes. Adaptation and indigenization affected Chinese dishes in the various cities and regions of the Philippines where the Chinos and Sangleys settled and shared their culinary culture with native Filipinos and colonial rulers. Obviously, one of the major Chinese influences in Filipino culture was the culinary arts.

Papa G Dim Sum House

Dim sum is a style of Chinese cuisine that comes in small portions of various dishes. The salty or sweet foods that make up dim sum were originally created to complement the tradition of Chinese tea drinking. These dim sum foods are often served on small plates or in bamboo steamer baskets, just as they were served centuries ago in Guangzhou teahouses. Dim sum is typically presented and eaten in a family style, with small portions shared by diners who can try a variety of dishes.

Kuchay balls, rice garnish for beef brisket and buchi
Egg congee of the century
Wonton noodle soup
Papa G’s Steamed Dumplings and Buns

Dim sum literally translates to “touching hearts”. Wherever the Chinese have migrated all over the world, they have brought with them their teahouse culture and thus, dim sum can be found in many forms all over the world where Chinatowns exist. This includes Binondo Chinatown in the Philippines, reputed to be the oldest Chinatown in the world established in 1594.

Take note that Davao is renowned for having the largest Chinatown by land area in the country, and the only one established in the Mindanao region. Chinese restaurants that offer dim sum often serve ready-to-eat meals from carts that are pushed into Chinese restaurants for diners seated at tables of their choice.

Davao’s Papa G Dim Sum house courageously and confidently opened its doors to Davao foodies in June 2020, despite the Covid pandemic which saw the closure of so many catering establishments. “Our family has been in the food business for almost 20 years now.

But Papa G (named after governor Papa Arturo “Chiongkee” Uy) is our first venture into a dim sum business. My dad is a passionate foodie. And Papa G Dim Sum first started out as his “quarantine project”. He began concocting Hong Kong-inspired dim sum dishes, expertly assisted by a Chinese chef hired from Binondo, in our kitchen at our Nova Tierra Village residence.

Its first products were pork and shrimp siomai as well as siopao. We started selling their siomai and siopao frozen creations in June of last year. It was well received by our friendly bosses who encouraged Dad to add more dim sum products to his list until he finally decided it was time to open a dim sum house, ”Jamaica said. Tan, who manages Papa G. Jam is a BS Entrepreneurship Degree in Commerce from Ateneo University in Davao.

As dim sum is primarily Cantonese cuisine, Papa G’s dim sum delicacies are heavily influenced by those of Hong Kong Cantonese dim sum which is favored by Papa Gov. Chiongking. Like any traditional dim sum house, Papa G offers such culinary delights, namely dumplings, steamed buns, noodles, congee, and rice toppings.

“Our specialties include pork bola-bola pao with salted eggs, Hong Kong-style pork asado pao, xiao long bao, Cantonese special pork and shrimp siomai, fried shrimp dumplings and kuchay dumplings. You must also try our Egg of the Century congee and wonton noodle soup.

If you are really hungry, our rice fillings like beef brisket, chicken and mushrooms, tausi ribs and chicken feet are sure to satisfy you. We serve quality produce and make sure our dim sum food tastes as good as that served in dim sum houses in Hong Kong, ”Jam guaranteed with a broad smile that made his piercing eyes disappear into slits.

“We were fortunate to get good and encouraging support from diners who tried our dim sum. We’re having tough days, but our loyal customers keep coming back to Papa G, so they’re the ones who keep us going. We’re happy to somehow earn to keep our employees working for us, and the necessary restaurant business dues that we have to pay. We are waiting and praying for better days to come when this pandemic is over, ”Jam said as we say goodbye to each other.

Please support our own businesses. Papa G Dim Sum House is located in Nova Tierra Square in Brgy. Vicente Hizon, Sr., City of Davao; while he has the Papa G Take Out Counter at the ATU Plaza, Gov. Duterte St., in downtown Davao.


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2021 Global Moon Cake Market Industry Growth and Segmentation Analysis – Meixin Food Co., Ltd., Huamei Group, Guangzhou Restaurant Group Co. https://nagsheadpickhill.co.uk/2021-global-moon-cake-market-industry-growth-and-segmentation-analysis-meixin-food-co-ltd-huamei-group-guangzhou-restaurant-group-co/ https://nagsheadpickhill.co.uk/2021-global-moon-cake-market-industry-growth-and-segmentation-analysis-meixin-food-co-ltd-huamei-group-guangzhou-restaurant-group-co/#respond Fri, 04 Jun 2021 16:57:49 +0000 https://nagsheadpickhill.co.uk/2021-global-moon-cake-market-industry-growth-and-segmentation-analysis-meixin-food-co-ltd-huamei-group-guangzhou-restaurant-group-co/

MarketsandResearch.biz published a new report. The report is titled Global Moon Cake Market Growth 2021-2026. The report discusses research objectives, research scope, methodology, timeline and challenges throughout the forecast period. The report comprises a company overview with industry chain structure, applications, and important information. The research provides a basic overview of the global Mooncake industry, including definitions, classifications, applications, and industry chain structure. The covers development trends, competitive landscape analysis and the development status of key regions.

This report on the global Mooncake market is intended to give information about the latest things and happenings in the business space. The report throws light on an array of marketing research aspects which include significant industry trends, market size, market share estimates, sales volume, emerging trends, product consumption, customer preferences, historical data as well as future forecast and analysis of key players. Different types of tables, charts and graphs are leveraged in the credible report, where applicable, for a clear understanding of complex information and data.

NOTE:Our report highlights the main issues and dangers that businesses could face as a result of the unprecedented COVID-19 outbreak.

DOWNLOAD A FREE SAMPLE REPORT: https://www.marketsandresearch.biz/sample-request/154099

The Major Players Covered In The Market Report Are: Meixin Food Co., Ltd., Huamei Group, Guangzhou Restaurant Group Co., Ltd., Wing Wah Food, Beijing Daoxiangcun, Shanghai Xinghualou (Group) Co., Ltd., Suzhou Daoxiangcun, Ganso, Xian Maky, Jiahua Food, Taipan Bread and cakes, forgive,

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  • Analysis of the global Mooncake market (previous, present and future) to calculate the growth rate and market size.
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The global Mooncake market is segmented on the basis of product type, application, and end-use industries. The growth among the different segments helps you to gain the knowledge related to the different growth factors that are expected to prevail in the market and formulate different strategies to help you identify the main application areas and the difference in your target markets. The report also incorporates the most recent types of advancements and improvements in the trading space that are apparently going to impact that trading space.

Based on the product, this report shows: Cantonese Mooncakes, Pekingese Mooncake, Suzhou Mooncakes,

Based on end users / applications, the report displays: Supermarkets and Hypermarkets, Independent retailer, Convenience store, Specialized retailer, Online merchant,

The report also recommends ways of dealing with the difficult situations occurring in this industrial space, to market players who are new to this global Mooncake industry. It further mentions gross productivity, income, value, cost, market figures, as well as utilities or imports. It also offers exclusive insight into various details like revenue, market share, strategies, growth rate, products and their pricing by region / country for all major companies. In addition, the study provides an in-depth assessment of the market on the basis of recent mergers, acquisitions, downstream buyers, suppliers.

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Dividing the market by topographic areas, the report examined the accompanying places: Americas (United States, Canada, Mexico, Brazil), APAC (China, Japan, Korea, Southeast Asia, India, Australia), Europe (Germany, France, United Kingdom, Italy, Russia), Middle East and Africa (Egypt, South Africa, Israel, Turkey, GCC countries)

What to expect from this report:

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Things to do: The best things to eat and drink in Houston this weekend https://nagsheadpickhill.co.uk/things-to-do-the-best-things-to-eat-and-drink-in-houston-this-weekend/ https://nagsheadpickhill.co.uk/things-to-do-the-best-things-to-eat-and-drink-in-houston-this-weekend/#respond Fri, 04 Jun 2021 12:01:58 +0000 https://nagsheadpickhill.co.uk/things-to-do-the-best-things-to-eat-and-drink-in-houston-this-weekend/

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Here’s a look at the tasty food and drink events this weekend:

German Tomball Festival in the old town Tomball

Friday, 6 p.m. to 10 p.m. Saturday, 10 a.m. to 10 p.m. Sunday, 10 a.m. to 6 p.m.

201 South Elm

This year marks the 20th anniversary of German Tomball Festival near the historic train depot. You can expect a full lineup of entertainment, including live folk music and dancing, fun contests like the bier stein dress contest and shouting contest, and more; in addition, a range of vendors offering products, arts and tasty food and drink. Stock up on apple strudel and mini donuts, stuffed pretzels and cutlets, German beer and kids.

Annual Tomato Festival at the Urban Harvest Farmers’ Market

Saturday, 8 a.m. to noon

2752 Buffalo Speedway

Urban Harvest Farmers Market will celebrate peak tomato harvest with the Annual Tomato Festival, featuring UH’s resident tomato expert, Dr. Bob Randall, who will answer all of your tomato questions. Customers can also stop by the information booth for a tomato recipe specially prepared by Tony’s Chef Austin Waiter, including step-by-step instructions and the shopping list for getting all the ingredients from the market; and there will be live tunes from Dem Roots.

New weekend brunch at by Fegen

Saturday and Sunday from 11 a.m. to 2:30 p.m.

1050 Study wood

Lance Fegen introduced brunch to his bustling classic American and Italian restaurant. Head to Fegen’s for a sirloin and chicken fried eggs, hot maple syrup French toast, and benny chicken chop eggs.

Whole pork barbecue Khoi Barbecue at Coffee tenfold

Sunday, 1 p.m.

101 Aurora

Tenfold Coffee celebrates its first anniversary, and friends from the Viet-Tex Khoi Barbecue pop-up barbecue will be on site serve a whole pork, with Vietnamese, Cantonese and Filipino dishes to celebrate. Pork dishes will be available for drop-in orders from 1 p.m.

Virtual Cooking Class for Kids with Underbelly Hospitality

Sunday, 1 p.m.

Georgia James Deputy Chief Ben Snellenberger will host a Virtual cooking class for children, using Chris Shepherd’s Bacon Sausage to make pigs in a blanket alongside other snacks, including a yogurt ranch dip with farm-fresh veg and cosmic brownies. Kit pickup takes place Saturday, June 5 at Underbelly Pantry, 2526 Airline, between noon and 3 p.m. The cost is $ 45 per kit (for three to four children).

Keep the Houston press free … Since we started the Houston Press, he was defined as the free and independent voice of Houston, and we would like to keep it that way. Providing our readers with free access to cutting edge coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with bold reporting, sleek writing, and staff who have won it all, from the Society of Professional’s Sigma Delta Chi Feature Film Writing Award Journalists at the Casey Medal for Meritorious Journalism. But with the existence of local journalism under siege and declines in advertising revenue having a greater impact, it is more important than ever for us to rally our support for funding our local journalism. You can help us by participating in our “I Support” membership program, which allows us to continue to cover Houston without any paywall.




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