英國名廚的意大利菜 - Jamie's Italian

Jamie's Italian

107 Pitt Street, Sydney, NSW

Monday - Sunday 11:30am - Late

Bookings: +61 2 8240 9000

http://www.jamieoliver.com/italian/australia/sydney

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相信很多人對Jamie Oliver這個名稱不會感到陌生, 因為他是很多飲食/烹飪的主持人, 以他三十多歲之齡來說, 著作的食譜也有不少. 他隨性的風格得到很多人的愛戴. 但究竟他開的餐廳質素又好不好呢? Jamie's Italian就是他旗下的意大利餐廳, 全球超過30間之多(大部分在英國), 而在Sydney Pitt Street的這間就是他在澳洲的第一間分店. 在這裡訂晚餐的枱至少要六個人, 當日一行六人, 沒有看見網站上的訂枱連結, 但打了電話多次也沒有人接聽, 只好於當晚排隊等候.

三頂Chef Hats的質素 - Quay

Quay

Upper Level, Overseas Passenger Terminal, The Rocks, Sydney 2000

Lunch: Tuesday to Friday 12 noon - 2:30 pm 

Dinner: Monday to Sunday 6:00 pm - 10:00 pm

Bookings: +61 2 9251 5600 / reservations@quay.com.au

www.quay.com.au

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是次去Sydney的四日三夜旅程, 終於到訪了澳洲其中一間最好的餐廳, 看著Sydney Harbour Bridge 跟 Opera House , 一嚐Peter Gilmore的"nature based cusine". 因為Sydney的餐廳沒有Michelin Food Guide的評級系統, 要看它的質素就要看一下Sydney Morning Herald Food Guide的評級, 而座落The Rocks的Quay擁有著最高評級的3 Chef Hats, 又是S. Pellegrino World's 50 Best Restaurants的名單當中(2012年排在第48位), 是我在訂劃Sydney行程的時候就已經決定了要去的餐廳之一.

"My aim is to embrace nature's diversity to achieve a sense of balance and purity through produce, technique, texture, flavour and composition." Peter Gilmore.

就讓我們感受一下自然所帶來的盛宴吧!

Borscht in my way

There are many different ways in making borscht, despite the most traditional way using beetroot as its main ingredient, many countries have already used tomato and beef as its base.

To make my own borscht, i choose osso bucco, as i like enjoying its bone marrow after having the soup, which tastes like heaven. And I don't really have much herb at my place, not even bay leaf, so search for some kinda "more correct" recipe if you like, this is only a borscht in my way~

• 6 Tomatoes
• 1 Leek, white part only
• 1 Carrot
• 1/4 Cabbage
• 2 Potatoes
• 1 Onion
• 2 Shallot onions
• 1kg Beef Osso bucco
• 3 table spoon Tomato paste
• 2 cloves Garlic, minced
• Sugar, Salt and Pepper
• 3 table spoon Plain flour
• 1 cup Red wine
• Rosemary
• 1 knob Butter

1. Wash and cook the osso bucco in boiling water to remove any dirt in it, then dry them with kitchen paper, season with salt and pepper. Leave them for a while and then sprinkle some plain flour onto them, fry them until golden brown in each side
2. Meanwhile wash and cut the vegetables (I like cabbage, tomatoes and carrots roughly into chunks and the others finely chopped, as I want to add some thickness by the potatoes and I don't like to see them in my soup)
3. Add a small knob of butter into a large pot and saute the onions, shallots, leek and garlic in medium heat until golden brown
4. Add tomato paste and then tomato into the pot and fry them until it gives great smell, add herb if you like
5. Put the osso bucco to the pot and pour in red wine, until the alcohol evaporates
6. Add the remaining vegetables and add about 2L hot water (I didn't really measure, just make sure the water level is at least just above all the ingredients)
7. Bring the soup to simmering and let it simmer with the lid on, cook for 3 hours, or until it reaches the thickness as you like
8. Season with sugar, salt and pepper and serve