View allAll Photos Tagged spatchcocked
"An old word, with supposed Irish origins dating to the 18th century, spatchcock is a variation on the expression “Dispatch the cock.” The cock in this case is a chicken, or one of its smaller bird relatives. Spatching the cock means to cut out its back, turn it breast-side up and press on the chest until completely flattened. "
kimodonnel.substack.com/p/spatchcock-a-culinary-term-for-our
It am the weekend. Again.
What should we do? Perhaps nothing.
As it was another heavy day for port traffic, we did little.
There's always the radio to entertain, or sit on the patio with Scully, until it got too hot.
Mornings mean the sun shines bathing the whole garden in hot sunshine, but as the sun passes over the yardarm, the shadow from the parasol protects us on the seats from the worst, and then later on the shadow from the hedge makes it even cooler.
The morning was just a preamble to the start of the football, three back-to-back games, starting at half twelve.
I could have gone out, but instead stayed in the cool of the house and watched footy.
Otherwise it was time spent researching feline diabetes, with more information, and the ability to post on a message board.
Second game was Norwich v Millwall.
A brave new era for Norwich, apparently, with new manager and several new high profile players.
City played well for 40 minutes, then ran out of puff. Millwall dominated, bullied then scored the first a few minutes into the second half.
Two minutes later Sarge levelled after charging down a clearance from the Millwall keeper, the ball bouncing into the goal off Sarge's bum!
But Norwich still didn't wake up, got caught out on the break time and time again, and was only a matter of time before Millwall scored the winner.
Which they did.
Dinner was garlic butter spatchcock chicken, new potatoes, corn and creamed spinach.
All delicious.
Bristol City thrashed Sheffield Wednesday in the evening, I then sat on the patio with glasses of whiskey waiting for the Sturgeon moon to rise at ten to ten.
It rose red and angry, but just hanging in the sky, like it was just hung there.
We decided to cook our turkey early today but this time we did it spatchcock style. My wife removed its backbone in the kitchen and flattened it before I took it to our grill for a four-hour slow cook. My wife then used the backbone for the gravy and prepared the stuffing seperately. In fact, we wouldn't call that stuffing since we couldn't stuff into the turkey as it was flattened already. It was a different way of eating it. I was using a Traegar grill which is equipped with WiFi so that I could monitor the temperature remotely. We needed to braise the turkey every 10 minutes after two hours of cooking to make sure its skin was still moist. Once the interior of the turkey breast reached 165 degreeF, we stopped the grill and took the turkey out for cooling.
Great Sunday late lunch.
Chicken spatchcocked and dry brined for 2 hours
One bird seasoned with Montreal Chicken Rub, the other with FlavorGod everything seasoning. Smoked at 325F in the pellet grill using Treager competition blend. and a smoke tube of Maple and Oak whiskey barrel pellets for the smoke since pellet grills don't really generate much over about 275F.
Crispy skin, smokey and juicy meat, perfect for a leasurely Sunday meal with friends and a handful of our younger grandkids visiting for a week.
I spatchcocked that chicken. I spatchcocked the fcuk out of it. #winner #winner #chicken #dinner
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Apple wood chunks on grate above charcoal baskets setup for indirect heat.
Aluminum foil square used to shield MEATER+ ambient (exterior) thermometer from direct heat of charcoal (prevents damage).
We can never resist trying out new restaurants when we're travelling, so when we had a chance to lunch in Canberra, we picked something exotic. On hindsight, Turkish food isn't really that exotic when we have suburbs of Brunswick and Coburg with gems like Pinarbasi and Alasya.
While the service was attentive and helpful, we couldn't help but feel that perhaps they lacked experience.
Food-wise, the presentation and attention to detail was very good, but yet still not overly pretentious. What we felt Ottoman lacked was spices. Having had Turkish food before, the spices were what attracted us. The chargrilled quail at Pinarbasi being a standout with it's smokey charriness. At Ottoman, the Kulbasti Veal came the closest to matching it. It's surprising how the simplest looking items taste the best. It was also a nice surpise when the waiter dished it up to use fresh from the grill, half-way through our mains. When asked if it was part of the meal, we were told that it was, and that the chef likes to surprise guests with it for a contrast of flavours. Nice touch :)
We also felt that there was a bit too much emphasis on the sweetness in the dishes. My karniyarik eggplant with lamb mince was packed with currants. While the Karides prawn with lemon yoghurt and Salmon and Prawn Dolma, both fried, both doused in their respective sauces, were also on the sweet side.
Julia's Pilic Chargrilled Spatchcock was moist and tender, but again, slightly lacking in the spice department. The bed of cracked-wheat pilaf was another winner with us for the textural contrast of firm little grains.
The pilaf rice was a stand-out. There's that simplicity again. The shiny rice slick with a thin coating of a fragrant oil, onion perhaps, was firm to the bite and an absolute treat to eat on it's own. The Fatush Salata had a good garlic and mint edge to it, but I was expecting the pita bread to be more spongey and less crispy.
Overall, the food was good, but to pay AUD70 for a degustation and AUD31 for a chargrilled spatchcock seemed a bit much, especially when for AUD40 per head at Pinarbasi, you could get dips galore, mounds of spicy and smoky chargrilled meats and belly dancing! Granted, the food was more refined and prepared with more restraint, but perhaps it need to be bolder and more assertive.
Ottoman Cuisine
Modern Turkish Cuisine
(02) 6273 6111
9 Broughton St (cnr Blackall St)
Barton ACT 2600
MapShow map...
Reviews:
- Ottoman Cuisine, Sydney - Simon Thomsen, Good Living, Sydney Morning Herald April 10, 2007
Degustation AUD70 per person:
- Olives, Olive Oil and House-made Turkish Bread
- Cicek Zucchini Flower and Mantar Mushroom
- Salmon and Prawn Dolma and Karides with Lemon Yoghurt
- Karniyarik Eggplant stufed with Minced Lamb
- Kulbasti Char-grilled Veal with Mustard Sauce - served mid-way through our mains
- Baklava, Pomegranate Ice-Cream, Mastic-flavoured Custard
Photos:
- Pilic Char-grilled Spatchcock - AUD31
- Turkish Apple Tea - AUD4
We can never resist trying out new restaurants when we're travelling, so when we had a chance to lunch in Canberra, we picked something exotic. On hindsight, Tyurkish food isn't really that exotic when we have suburbs of Brunswick and Coburg with gems like Pinarbasi and Alasya.
While the service was attentive and helpful, we couldn't help but feel that perhaps they lacked experience.
Food-wise, the presentation and attention to detail was very good, but yet still not overly pretentious. What we felt Ottoman lacked was spices. Having had Turkish food before, the spices were what attracted us. The chargrilled quail at Pinarbasi being a standout with it's smokey charriness. At Ottoman, the Kulbasti Veal came the closest to matching it. It's surprising how the simplest looking items taste the best. It was also a nice surpise when the waiter dished it up to use fresh from the grill, half-way through our mains. When asked if it was part of the meal, we were told that it was, and that the chef likes to surprise guests with it for a contrast of flavours. Nice touch :)
We also felt that there was a bit too much emphasis on the sweetness in the dishes. My karniyarik eggplant with lamb mince was packed with currants. While the Karides prawn with lemon yoghurt and Salmon and Prawn Dolma, both fried, both doused in their respective sauces, were also on the sweet side.
Julia's Pilic Chargrilled Spatchcock was moist and tender, but again, slightly lacking in the spice department. The bed of cracked-wheat pilaf was another winner with us for the textural contrast of firm little grains.
The pilaf rice was a stand-out. There's that simplicity again. The shiny rice slick with a thin coating of a fragrant oil, onion perhaps, was firm to the bite and an absolute treat to eat on it's own. The Fatush Salata had a good garlic and mint edge to it, but I was expecting the pita bread to be more spongey and less crispy.
Overall, the food was good, but to pay AUD70 for a degustation and AUD31 for a chargrilled spatchcock seemed a bit much, especially when for AUD40 per head at Pinarbasi, you could get dips galore, mounds of spicy and smoky chargrilled meats and belly dancing! Granted, the food was more refined and prepared with more restraint, but perhaps it need to be bolder and more assertive.
Ottoman Cuisine
Modern Turkish Cuisine
(02) 6273 6111
9 Broughton St (cnr Blackall St)
Barton ACT 2600
MapShow map...
Reviews:
- Ottoman Cuisine, Sydney - Simon Thomsen, Good Living, Sydney Morning Herald April 10, 2007
Degustation AUD70 per person:
- Olives, Olive Oil and House-made Turkish Bread
- Cicek Zucchini Flower and Mantar Mushroom
- Salmon and Prawn Dolma and Karides with Lemon Yoghurt
- Karniyarik Eggplant stufed with Minced Lamb
- Kulbasti Char-grilled Veal with Mustard Sauce - served mid-way through our mains
- Baklava, Pomegranate Ice-Cream, Mastic-flavoured Custard
Photos:
- Pilic Char-grilled Spatchcock - AUD31
- Turkish Apple Tea - AUD4
I haven't made this style of Chicken in years. My friend Anita from my hometown sent me a recipe for it and I thought I'd try hers. I have to admit, this was very easy to do! I put lemon chive butter under the skin and it made this taste extra yummy! The purple potatoes were from our garden.
We can never resist trying out new restaurants when we're travelling, so when we had a chance to lunch in Canberra, we picked something exotic. On hindsight, Tyurkish food isn't really that exotic when we have suburbs of Brunswick and Coburg with gems like Pinarbasi and Alasya.
While the service was attentive and helpful, we couldn't help but feel that perhaps they lacked experience.
Food-wise, the presentation and attention to detail was very good, but yet still not overly pretentious. What we felt Ottoman lacked was spices. Having had Turkish food before, the spices were what attracted us. The chargrilled quail at Pinarbasi being a standout with it's smokey charriness. At Ottoman, the Kulbasti Veal came the closest to matching it. It's surprising how the simplest looking items taste the best. It was also a nice surpise when the waiter dished it up to use fresh from the grill, half-way through our mains. When asked if it was part of the meal, we were told that it was, and that the chef likes to surprise guests with it for a contrast of flavours. Nice touch :)
We also felt that there was a bit too much emphasis on the sweetness in the dishes. My karniyarik eggplant with lamb mince was packed with currants. While the Karides prawn with lemon yoghurt and Salmon and Prawn Dolma, both fried, both doused in their respective sauces, were also on the sweet side.
Julia's Pilic Chargrilled Spatchcock was moist and tender, but again, slightly lacking in the spice department. The bed of cracked-wheat pilaf was another winner with us for the textural contrast of firm little grains.
The pilaf rice was a stand-out. There's that simplicity again. The shiny rice slick with a thin coating of a fragrant oil, onion perhaps, was firm to the bite and an absolute treat to eat on it's own. The Fatush Salata had a good garlic and mint edge to it, but I was expecting the pita bread to be more spongey and less crispy.
Overall, the food was good, but to pay AUD70 for a degustation and AUD31 for a chargrilled spatchcock seemed a bit much, especially when for AUD40 per head at Pinarbasi, you could get dips galore, mounds of spicy and smoky chargrilled meats and belly dancing! Granted, the food was more refined and prepared with more restraint, but perhaps it need to be bolder and more assertive.
Ottoman Cuisine
Modern Turkish Cuisine
(02) 6273 6111
9 Broughton St (cnr Blackall St)
Barton ACT 2600
MapShow map...
Reviews:
- Ottoman Cuisine, Sydney - Simon Thomsen, Good Living, Sydney Morning Herald April 10, 2007
Degustation AUD70 per person:
- Olives, Olive Oil and House-made Turkish Bread
- Cicek Zucchini Flower and Mantar Mushroom
- Salmon and Prawn Dolma and Karides with Lemon Yoghurt
- Karniyarik Eggplant stufed with Minced Lamb
- Kulbasti Char-grilled Veal with Mustard Sauce - served mid-way through our mains
- Baklava, Pomegranate Ice-Cream, Mastic-flavoured Custard
Photos:
- Pilic Char-grilled Spatchcock - AUD31
- Turkish Apple Tea - AUD4
The rags on each end of the oven for these spatchcock chickens caught the cameras eye. Most Mexican rotisseries I've spotted cooked the bird whole.
In spatchcocking the backbone from tail to neck is removed so the bird can be opened out flat. It results in a shorter cooking time. and allows easier access to the cavity and exterior of the chicken for seasoning.
We can never resist trying out new restaurants when we're travelling, so when we had a chance to lunch in Canberra, we picked something exotic. On hindsight, Tyurkish food isn't really that exotic when we have suburbs of Brunswick and Coburg with gems like Pinarbasi and Alasya.
While the service was attentive and helpful, we couldn't help but feel that perhaps they lacked experience.
Food-wise, the presentation and attention to detail was very good, but yet still not overly pretentious. What we felt Ottoman lacked was spices. Having had Turkish food before, the spices were what attracted us. The chargrilled quail at Pinarbasi being a standout with it's smokey charriness. At Ottoman, the Kulbasti Veal came the closest to matching it. It's surprising how the simplest looking items taste the best. It was also a nice surpise when the waiter dished it up to use fresh from the grill, half-way through our mains. When asked if it was part of the meal, we were told that it was, and that the chef likes to surprise guests with it for a contrast of flavours. Nice touch :)
We also felt that there was a bit too much emphasis on the sweetness in the dishes. My karniyarik eggplant with lamb mince was packed with currants. While the Karides prawn with lemon yoghurt and Salmon and Prawn Dolma, both fried, both doused in their respective sauces, were also on the sweet side.
Julia's Pilic Chargrilled Spatchcock was moist and tender, but again, slightly lacking in the spice department. The bed of cracked-wheat pilaf was another winner with us for the textural contrast of firm little grains.
The pilaf rice was a stand-out. There's that simplicity again. The shiny rice slick with a thin coating of a fragrant oil, onion perhaps, was firm to the bite and an absolute treat to eat on it's own. The Fatush Salata had a good garlic and mint edge to it, but I was expecting the pita bread to be more spongey and less crispy.
Overall, the food was good, but to pay AUD70 for a degustation and AUD31 for a chargrilled spatchcock seemed a bit much, especially when for AUD40 per head at Pinarbasi, you could get dips galore, mounds of spicy and smoky chargrilled meats and belly dancing! Granted, the food was more refined and prepared with more restraint, but perhaps it need to be bolder and more assertive.
Ottoman Cuisine
Modern Turkish Cuisine
(02) 6273 6111
9 Broughton St (cnr Blackall St)
Barton ACT 2600
MapShow map...
Reviews:
- Ottoman Cuisine, Sydney - Simon Thomsen, Good Living, Sydney Morning Herald April 10, 2007
Degustation AUD70 per person:
- Olives, Olive Oil and House-made Turkish Bread
- Cicek Zucchini Flower and Mantar Mushroom
- Salmon and Prawn Dolma and Karides with Lemon Yoghurt
- Karniyarik Eggplant stufed with Minced Lamb
- Kulbasti Char-grilled Veal with Mustard Sauce - served mid-way through our mains
- Baklava, Pomegranate Ice-Cream, Mastic-flavoured Custard
Photos:
- Pilic Char-grilled Spatchcock - AUD31
- Turkish Apple Tea - AUD4
We can never resist trying out new restaurants when we're travelling, so when we had a chance to lunch in Canberra, we picked something exotic. On hindsight, Tyurkish food isn't really that exotic when we have suburbs of Brunswick and Coburg with gems like Pinarbasi and Alasya.
While the service was attentive and helpful, we couldn't help but feel that perhaps they lacked experience.
Food-wise, the presentation and attention to detail was very good, but yet still not overly pretentious. What we felt Ottoman lacked was spices. Having had Turkish food before, the spices were what attracted us. The chargrilled quail at Pinarbasi being a standout with it's smokey charriness. At Ottoman, the Kulbasti Veal came the closest to matching it. It's surprising how the simplest looking items taste the best. It was also a nice surpise when the waiter dished it up to use fresh from the grill, half-way through our mains. When asked if it was part of the meal, we were told that it was, and that the chef likes to surprise guests with it for a contrast of flavours. Nice touch :)
We also felt that there was a bit too much emphasis on the sweetness in the dishes. My karniyarik eggplant with lamb mince was packed with currants. While the Karides prawn with lemon yoghurt and Salmon and Prawn Dolma, both fried, both doused in their respective sauces, were also on the sweet side.
Julia's Pilic Chargrilled Spatchcock was moist and tender, but again, slightly lacking in the spice department. The bed of cracked-wheat pilaf was another winner with us for the textural contrast of firm little grains.
The pilaf rice was a stand-out. There's that simplicity again. The shiny rice slick with a thin coating of a fragrant oil, onion perhaps, was firm to the bite and an absolute treat to eat on it's own. The Fatush Salata had a good garlic and mint edge to it, but I was expecting the pita bread to be more spongey and less crispy.
Overall, the food was good, but to pay AUD70 for a degustation and AUD31 for a chargrilled spatchcock seemed a bit much, especially when for AUD40 per head at Pinarbasi, you could get dips galore, mounds of spicy and smoky chargrilled meats and belly dancing! Granted, the food was more refined and prepared with more restraint, but perhaps it need to be bolder and more assertive.
Ottoman Cuisine
Modern Turkish Cuisine
(02) 6273 6111
9 Broughton St (cnr Blackall St)
Barton ACT 2600
MapShow map...
Reviews:
- Ottoman Cuisine, Sydney - Simon Thomsen, Good Living, Sydney Morning Herald April 10, 2007
Degustation AUD70 per person:
- Olives, Olive Oil and House-made Turkish Bread
- Cicek Zucchini Flower and Mantar Mushroom
- Salmon and Prawn Dolma and Karides with Lemon Yoghurt
- Karniyarik Eggplant stufed with Minced Lamb
- Kulbasti Char-grilled Veal with Mustard Sauce - served mid-way through our mains
- Baklava, Pomegranate Ice-Cream, Mastic-flavoured Custard
Photos:
- Pilic Char-grilled Spatchcock - AUD31
- Turkish Apple Tea - AUD4
We can never resist trying out new restaurants when we're travelling, so when we had a chance to lunch in Canberra, we picked something exotic. On hindsight, Tyurkish food isn't really that exotic when we have suburbs of Brunswick and Coburg with gems like Pinarbasi and Alasya.
While the service was attentive and helpful, we couldn't help but feel that perhaps they lacked experience.
Food-wise, the presentation and attention to detail was very good, but yet still not overly pretentious. What we felt Ottoman lacked was spices. Having had Turkish food before, the spices were what attracted us. The chargrilled quail at Pinarbasi being a standout with it's smokey charriness. At Ottoman, the Kulbasti Veal came the closest to matching it. It's surprising how the simplest looking items taste the best. It was also a nice surpise when the waiter dished it up to use fresh from the grill, half-way through our mains. When asked if it was part of the meal, we were told that it was, and that the chef likes to surprise guests with it for a contrast of flavours. Nice touch :)
We also felt that there was a bit too much emphasis on the sweetness in the dishes. My karniyarik eggplant with lamb mince was packed with currants. While the Karides prawn with lemon yoghurt and Salmon and Prawn Dolma, both fried, both doused in their respective sauces, were also on the sweet side.
Julia's Pilic Chargrilled Spatchcock was moist and tender, but again, slightly lacking in the spice department. The bed of cracked-wheat pilaf was another winner with us for the textural contrast of firm little grains.
The pilaf rice was a stand-out. There's that simplicity again. The shiny rice slick with a thin coating of a fragrant oil, onion perhaps, was firm to the bite and an absolute treat to eat on it's own. The Fatush Salata had a good garlic and mint edge to it, but I was expecting the pita bread to be more spongey and less crispy.
Overall, the food was good, but to pay AUD70 for a degustation and AUD31 for a chargrilled spatchcock seemed a bit much, especially when for AUD40 per head at Pinarbasi, you could get dips galore, mounds of spicy and smoky chargrilled meats and belly dancing! Granted, the food was more refined and prepared with more restraint, but perhaps it need to be bolder and more assertive.
Ottoman Cuisine
Modern Turkish Cuisine
(02) 6273 6111
9 Broughton St (cnr Blackall St)
Barton ACT 2600
MapShow map...
Reviews:
- Ottoman Cuisine, Sydney - Simon Thomsen, Good Living, Sydney Morning Herald April 10, 2007
Degustation AUD70 per person:
- Olives, Olive Oil and House-made Turkish Bread
- Cicek Zucchini Flower and Mantar Mushroom
- Salmon and Prawn Dolma and Karides with Lemon Yoghurt
- Karniyarik Eggplant stufed with Minced Lamb
- Kulbasti Char-grilled Veal with Mustard Sauce - served mid-way through our mains
- Baklava, Pomegranate Ice-Cream, Mastic-flavoured Custard
Photos:
- Pilic Char-grilled Spatchcock - AUD31
- Turkish Apple Tea - AUD4
We can never resist trying out new restaurants when we're travelling, so when we had a chance to lunch in Canberra, we picked something exotic. On hindsight, Tyurkish food isn't really that exotic when we have suburbs of Brunswick and Coburg with gems like Pinarbasi and Alasya.
While the service was attentive and helpful, we couldn't help but feel that perhaps they lacked experience.
Food-wise, the presentation and attention to detail was very good, but yet still not overly pretentious. What we felt Ottoman lacked was spices. Having had Turkish food before, the spices were what attracted us. The chargrilled quail at Pinarbasi being a standout with it's smokey charriness. At Ottoman, the Kulbasti Veal came the closest to matching it. It's surprising how the simplest looking items taste the best. It was also a nice surpise when the waiter dished it up to use fresh from the grill, half-way through our mains. When asked if it was part of the meal, we were told that it was, and that the chef likes to surprise guests with it for a contrast of flavours. Nice touch :)
We also felt that there was a bit too much emphasis on the sweetness in the dishes. My karniyarik eggplant with lamb mince was packed with currants. While the Karides prawn with lemon yoghurt and Salmon and Prawn Dolma, both fried, both doused in their respective sauces, were also on the sweet side.
Julia's Pilic Chargrilled Spatchcock was moist and tender, but again, slightly lacking in the spice department. The bed of cracked-wheat pilaf was another winner with us for the textural contrast of firm little grains.
The pilaf rice was a stand-out. There's that simplicity again. The shiny rice slick with a thin coating of a fragrant oil, onion perhaps, was firm to the bite and an absolute treat to eat on it's own. The Fatush Salata had a good garlic and mint edge to it, but I was expecting the pita bread to be more spongey and less crispy.
Overall, the food was good, but to pay AUD70 for a degustation and AUD31 for a chargrilled spatchcock seemed a bit much, especially when for AUD40 per head at Pinarbasi, you could get dips galore, mounds of spicy and smoky chargrilled meats and belly dancing! Granted, the food was more refined and prepared with more restraint, but perhaps it need to be bolder and more assertive.
Ottoman Cuisine
Modern Turkish Cuisine
(02) 6273 6111
9 Broughton St (cnr Blackall St)
Barton ACT 2600
MapShow map...
Reviews:
- Ottoman Cuisine, Sydney - Simon Thomsen, Good Living, Sydney Morning Herald April 10, 2007
Degustation AUD70 per person:
- Olives, Olive Oil and House-made Turkish Bread
- Cicek Zucchini Flower and Mantar Mushroom
- Salmon and Prawn Dolma and Karides with Lemon Yoghurt
- Karniyarik Eggplant stufed with Minced Lamb
- Kulbasti Char-grilled Veal with Mustard Sauce - served mid-way through our mains
- Baklava, Pomegranate Ice-Cream, Mastic-flavoured Custard
Photos:
- Pilic Char-grilled Spatchcock - AUD31
- Turkish Apple Tea - AUD4
We can never resist trying out new restaurants when we're travelling, so when we had a chance to lunch in Canberra, we picked something exotic. On hindsight, Tyurkish food isn't really that exotic when we have suburbs of Brunswick and Coburg with gems like Pinarbasi and Alasya.
While the service was attentive and helpful, we couldn't help but feel that perhaps they lacked experience.
Food-wise, the presentation and attention to detail was very good, but yet still not overly pretentious. What we felt Ottoman lacked was spices. Having had Turkish food before, the spices were what attracted us. The chargrilled quail at Pinarbasi being a standout with it's smokey charriness. At Ottoman, the Kulbasti Veal came the closest to matching it. It's surprising how the simplest looking items taste the best. It was also a nice surpise when the waiter dished it up to use fresh from the grill, half-way through our mains. When asked if it was part of the meal, we were told that it was, and that the chef likes to surprise guests with it for a contrast of flavours. Nice touch :)
We also felt that there was a bit too much emphasis on the sweetness in the dishes. My karniyarik eggplant with lamb mince was packed with currants. While the Karides prawn with lemon yoghurt and Salmon and Prawn Dolma, both fried, both doused in their respective sauces, were also on the sweet side.
Julia's Pilic Chargrilled Spatchcock was moist and tender, but again, slightly lacking in the spice department. The bed of cracked-wheat pilaf was another winner with us for the textural contrast of firm little grains.
The pilaf rice was a stand-out. There's that simplicity again. The shiny rice slick with a thin coating of a fragrant oil, onion perhaps, was firm to the bite and an absolute treat to eat on it's own. The Fatush Salata had a good garlic and mint edge to it, but I was expecting the pita bread to be more spongey and less crispy.
Overall, the food was good, but to pay AUD70 for a degustation and AUD31 for a chargrilled spatchcock seemed a bit much, especially when for AUD40 per head at Pinarbasi, you could get dips galore, mounds of spicy and smoky chargrilled meats and belly dancing! Granted, the food was more refined and prepared with more restraint, but perhaps it need to be bolder and more assertive.
Ottoman Cuisine
Modern Turkish Cuisine
(02) 6273 6111
9 Broughton St (cnr Blackall St)
Barton ACT 2600
MapShow map...
Reviews:
- Ottoman Cuisine, Sydney - Simon Thomsen, Good Living, Sydney Morning Herald April 10, 2007
Degustation AUD70 per person:
- Olives, Olive Oil and House-made Turkish Bread
- Cicek Zucchini Flower and Mantar Mushroom
- Salmon and Prawn Dolma and Karides with Lemon Yoghurt
- Karniyarik Eggplant stufed with Minced Lamb
- Kulbasti Char-grilled Veal with Mustard Sauce - served mid-way through our mains
- Baklava, Pomegranate Ice-Cream, Mastic-flavoured Custard
Photos:
- Pilic Char-grilled Spatchcock - AUD31
- Turkish Apple Tea - AUD4