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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
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
For so many years wine seemed a little 'stuffy', but in the past two decades we have really seen the fun side of wine emerge. We really, really like the fun side and that's why we paired up with Chicago Culinary Kitchen for our first Pork & Cork event!
Pitmasters Kristina Gaardbo and Greg Gaardbo wowed guests with an interactive Texas barbecue class featuring 5 meats and six wines!
First course: Bone marrow w/ crostini and Texas sausage served with Vin de City White wine
Second course: Spatchcock chicken with Vin de City Red w/ Fred's Red
Third course: Ribs, F'in Mac n' Cheese and Syrah 2013
Fourth course: Whole pork leg and Cabernet Sauvignon 2014
Fifth course: Brisket and elotes with Petite Sirah Reserve 2012
Dessert: Skillet peaches & figs w/ Apricot wine
...and lots of to go boxes!
Kristina and Greg are great supporters of all things local and also carry Lynfred wine for their classes. Starting in March they will be open for BBQ on the weekends.
Want to attend a class? We have Pork & Cork 2 - Winemaker's Edition coming up March 16!
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, 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
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
update 2009.04.21: ah... it's called Dondurma!
---
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
Count down to T-day !! Tomorrow we are trying something new, Spatchcocking our Turkey… we usually deep fry it . If you have done this let me know. It supposed to be juicer… we shall see😋
Lime Ginger Marinade for Spatchcocked Game Hens
4 cups soy or tamari sauce
½ cup sesame oil
4 tablespoons finely chopped fresh ginger
1 cup fresh squeezed lime juice (about 12 limes)
Marinate the game hens 2 to 24 hours.
(This recipe makes enough marinade for several grillings; use what is needed for the number of hens to be served (1 cup of marinade per hen) and refrigerate the remainder. Or, reduce the ingredients to make what is needed for one grilling.)
Grill hens slowly, 15 to 20 minutes per side. Serve with grilled veggies.
This Georgian chicken tabaka is a spatchcock chicken that cooks in half the time with spicy blackberry sauce.
Roasted Spatchcock Chicken.
With the reserve fond, make a pan sauce (add water, brown sugar, apple cider vinegar, and umami chop)
Season and reduce until saucy.
Pour over roast chicken.
[Umami chop–– garlic, prunes, capers]
Ayam Percik Marinade: lemongrass, galangal or ginger, garlic, shallots, turmeric powder, cumin powder, coriander powder, coconot cream, tamarind paste, sugar, salt, pepper, loosened with a bit of cooking oil. Chilli is optional.
References:
- Ayam Percik - Spicy Barbecued Chicken - www.norlia.com/
- Ayam Percik - yummiez@myresipi.com - www.myresipi.com/
- Ayam Percik ~ Spicy Bbq Chicken - neckredrecipes.blogspot.com/
Ayam Percik Marinade: lemongrass, galangal or ginger, garlic, shallots, turmeric powder, cumin powder, coriander powder, coconot cream, tamarind paste, sugar, salt, pepper, loosened with a bit of cooking oil. Chilli is optional.
References:
- Ayam Percik - Spicy Barbecued Chicken - www.norlia.com/
- Ayam Percik - yummiez@myresipi.com - www.myresipi.com/
- Ayam Percik ~ Spicy Bbq Chicken - neckredrecipes.blogspot.com/
Ayam Percik Marinade: lemongrass, galangal or ginger, garlic, shallots, turmeric powder, cumin powder, coriander powder, coconot cream, tamarind paste, sugar, salt, pepper, loosened with a bit of cooking oil. Chilli is optional.
References:
- Ayam Percik - Spicy Barbecued Chicken - www.norlia.com/
- Ayam Percik - yummiez@myresipi.com - www.myresipi.com/
- Ayam Percik ~ Spicy Bbq Chicken - neckredrecipes.blogspot.com/
This is a small Cornish game hen that I spatchcocked and salted and refrigerated for four days before roasting. The glaze is from Jacques Pepin and is mustard,soy sauce, olive oil , hot sauce and lots of herbs de Provence. 15 minutes in the oven is all these small birds need.
Zucchini, fennel, caper, lemon, roasted garlic pizza AUD20
100% organic sourdough base
A good pizza made with house-made sourdough, resulting in a fluffy pillowy base. Simply smeared with roasted garlic and topped with capers, zucchini and thinly sliced fennel, this pizza would be a vegan's delight!
We were expecting the sweet roasted fennel on the pizza, but the baby fennel was just as good, but with only a light aniseed flavour. I prefer the older fennel in autumn with the stronger aniseed flavour :)
Char grilled spatchcock with wood roasted pepper, tomato & basil salad & sherry vinegar dressing AUD34
The charry spatchcock was so good! With a squeeze of lemon or a drizzle of the sherry vinegar dressing, the tartness highlighted the sweetness of the perfectly cooked spatchcock.
The smoky theme was continued in the salad with the sweet wood roasted peppers contrasted with the juicy tomatoes and the anise of the basil.
Giant Steps / Innocent Bystander Winery
336 Maroondah Highway, Healesville 3777
(03) 5962 6111
Modern regional
Reviews:
Antipasto plate, $15
Giant Steps/Innocent Bystander, 336 Maroondah Highway, Healesville
Antipasto is hardly groundbreaking but this "gourmet Bunnings" with a cafe-restaurant, cheese room, bakery, pizzeria, cellar door and coffee roaster makes most of its produce in-house or sources it locally. Choose a selection of goodies for your plate: organic sourdough grissini, house-cured Buxton salmon, mushroom arancini, thinly sliced zucchini wrapped around ricotta on pickled beetroot or some mammoth green olives.
- Giant Steps/Innocent Bystander - Mietta's
- Seeking sanctuary, by Mark Hawthorne, Travel, The Age, November 17, 2007
- Weigh up your options, by Michael Harden, Food and Wine, Travel - The Age, September 16, 2006
- Vintage valley comes of age, by Winsor Dobbin, Travel, The Age November 4, 2007
- Good food, good wine, by Jane Faulkner, Travel, The Age November 3, 2007