Playing Fields Cafe

Allara Street, Civic

October 2023

It was brunch time! (When isn’t it brunch time?)

I was hungry, so were Harper and Lindsay.

Lindsay had previously eaten at Playing Fields and had fondly mentioned their Watermelon Juice and the Big Breakfast.

It was close, it was open, it was chosen.

Entering there was a pleasant smell of coffee, the noise wasn’t overwhelming and there were tables available.  Looking at the menu it was difficult to choose.  The Halloumi and Avocado Roll appealed as did the Pancakes but, of course, there was one item which gave the siren call.

Yes, I chose Eggs Benedict with smoked bacon, spinach with a side of mushrooms with a Lemon, Lime and Bitters.  (See, it was slightly different).

After quite an amount of contemplation Lindsay chose the Special: BLT with a side of chips and a watermelon juice.

Harper had a similar problem bur finally decided on the Big Breakfast with scrambled egg, drawn by the chipolatas and a cappuccino.

The food came very quickly.  On placing my plate in front of me, the waitress noticed the bacon was missing and returned it to the kitchen where was speedily rectified.

Each plate appealed.  I envied Lindsay’s chips.  The were golden with specks of seasoning, not too thin or thick.  The tomato in the sandwich was a lovely colour and the bacon was crisp.  Eyeing the Big Breakfast, it was obvious there was no false advertising.  It was big.

Looking at the Eggs Benedict I did not wonder if I had chosen correctly, but gazing at Lindsay’s BLT it seemed there were other brunch items in the world.

Cutting into the yolk, it flowed out smoothly.  (In a bakery in a certain shopping outlet, I previously ordered the same thing only to be disappointed the yolk of the egg was solid and there was not enough botted Hollandaise to moisten the rest of the plate.  As photographs are not available, the place will not be named but I will not return there.) This egg did not disappoint and I enjoyed the sourdough and spinach on my forkful.  The bacon was crisp, not leather and the mushrooms were very tasty.  The Bunderberg LLB was cold and refreshing.

Lindsay offered a bite of the BLT and I accepted.  The tomato was a flavour explosion, the bacon crisp and the lettuce fresh.  In addition, the chips were well cooked and flavoured.  It was a temptation to order a side of the chips but knowing how appetites (mine in particular) can disappear it was decided it would be too much. 

Harper permitted Lindsay to sample the chipolata and hash brown which were complimented.  The eggs were the right consistency and well-seasoned, the baked beans were met with favour, bacon crisp, tomato well grilled, in short every part of the big breakfast was satisfactory.  Harper also expressed pleasurable surprise at the taste of the coffee.

Were the plates clean?  Lindsay’s certainly was.  Due to my greed for the mushrooms, I could not quite clean the plate, though I wished I could.  Harper could not quite finish the toasted sourdough but expressed satisfaction with the brunch

We will return.  (If the BLT is still available, I might try that, or the pancakes.  Maybe I won’t have Eggs Benedict… Maybe)

Score: 4.5

Clean the Plate presents

Lunch at Inka

Bunda Street, Civic

September, 2023

Apologies for disappearing for nearly a year, faithful readers!  Life happened and then it happened again a few times, just to make certain I was paying attention. 

Yet, thanks to Harper and Lindsay we have commenced again.  There are a few random recipes to come. Stay tuned to find out if the cook book shelf changes (aside from new books).

We had the time; we had the inclination.  Until now, I have never encountered fusion with Peruvian food but Lindsay alerted us that there is Inka.  Japanese and Peruvian fusion!

Looking at the menu before we booked, there was some hesitancy.  Any one who has read more than one of these blog entries might have obtained the idea, I, Jamie am a fussy eater.  If so, you would be correct. Lindsay felt concerned at the cost.  Harper was disinterested in sushi in Civic due to the number and variety of venues which serve this. After discussion we found dishes which appealed to Jamie’s fussiness and Harpers disinterest but Lindsay’s wallet “quailed in fear.”

The décor of Inka is interesting.  Brightly woven hangings, statues and other objects indicate part of the influence of the cuisine.  The tables are a little too close together, unfortunately, but not quite as close as in Sammy’s.  Both Lindsay and Jamie found it so close they was practically part of the conversation of the other table.

The menu is varied and the ingredients are listed but even so, some of the items we ordered were surprising. In addition, due to the lighting and the colour of the print it is hard to read the menu.

The menu is varied and the ingredients are listed but even so, some of the items we ordered were surprising. In addition, due to the lighting and the colour of the print it is hard to read the menu.

For the Start and Share we chose Guacamole served with Plantain Chips $18.00, Nosu Dengaku (Fried Eggplant with Yuzu, Miso, Jalapeno and Mixed nuts) $16.00, Prawn Taco (Yuzu Kosho Mayo, Jalapeno Salsa, Coriander) $16.00  for Harper and Lindsay.

We agreed that it was the most expensive Guacamole we had ever ordered, but it was also the best.  The mixture of avocado, tomato, spices and other ingredients was surprising and the plantain chips provided a wonderful method of conveying the guacamole to the mouth.

The Nasu Dengaku surprised us.  The jalapeno was present, but not overpowering and the yuzu and miso did not suppress the flavour of the eggplant, plus the crunch of the nuts added a contrasting texture.  It was the highlight of the meal and made us wish we had ordered two of them.  We were polite and shared, but Jamie wanted to eat all of it. 

Harper fondly mentioned the Prawn Taco and expressed a wish to return in order to eat the tacos again.  The taco shell was similar to a rice/prawn cracker which made a satisfying crunch.  It was a complex dish and it is hard to describe the flavours as they complemented each other but each ingredient had it’s own time in the spotlight.  Lindsay wishes to eat it again.

We then chose the Potato Crisp Huancaino (Crispy Potato Bites served with creamy Peruvian Yellow Pepper sauce) $16.00 and Josper Zucchini (Zucchini, Lemon, Miso, Dill) $18.00.  To accompany this the Charcoal Grill tempted us with Tori Menen iku (Corn fed Chicken Breast, Yakitori Glaze Nikkei Verde) $38.00 and Wagyu Sirloin 250g (Chimichurri, Yankinku) $100. 

When they all arrived, the table was crowded.  I had hoped the Potato Crisp would fulfil the promise of the crispy, but while parts of it were, most had become a little soggy and stuck together because of the sauce.  The sauce did not present much contrast to the potato and instead we dipped the potato into the other sauces which made it a much more interesting.  (Jamie recommends dipping it into the sauce which accompanies the chicken or the chimichurri sauce on the steak.)  It was not memorable. 

The Josper Zucchini refreshed the palate and made a wonderful accompaniment to the two meat dishes.  Would eat again.  The lemon and dill melded into one of the most refreshing flavours Lindsay and Jamie have ever eaten.

It was a new experience to eat the Tori Menen as the chicken was very tender and while the sauce was understated, it was comforting and tasty.  The Wagyu Sirloin was pleasant but was not as impressive as the vegetable dishes we ate.  The steak was very tasty but overpowered some of the sauces including the chimichurri.  Lindsay was unimpressed with the chimichurri until eaten with the potato which was a flavour explosion and wished that combination was on the menu.

Our server was very good and checked with the kitchen regarding some of the ingredients suggesting alternatives for dietary restrictions.  These suggestions which were well-informed.

Did we clean the plates?  All but the potato crisp as we ran out of chimichurri.

Would we return? Definitely!

Lindsay scores: 4/5

Seating, potatoes, price, (and there are only two steaks on the menu, the cheapest was $100.00) were the downsides to the otherwise amazing meal. 

Harper: 4/5

Difficulty in reading the menu and proximity of other diners were the drawbacks.  The Prawn Taco was the best.

Jamie: 4/5

Seating, text colour on menu, format did not impress while most of the food did.

Overall

As may be noted from above, seating could be improved, the menu could be easier to read but the food was exceptional.  Next time we will choose the dishes we really enjoyed on this occasion. (Separate eggplant dish for each person?)

Overall Score: 4/5

Tipsy Tea: The White Rabbit Room, Canberra. May, 2022

May is an important month for me. Many of my family members were born in this month including me.
Trying to celebrate my birthday has often resulted in the opposite of fun. No details needed except sometimes expectations are unreasonable and may never be met.

This year I requested something simpler than the last. Afternoon Tea has changed a great deal in Canberra. But now The White Rabbit Room is offering a Tipsy Tea on weekends. I had tried to book it previously but due to the popularity it was after planning and booking a month in advance, attendance was possible.

Yes, I love Afternoon Tea and have experienced some memorable experiences. Sandwiches, savouries, cakes and scone. What could be nicer? And also, the ‘tipsy’ part?

On a blustery Saturday, Harper and I arrived, hoping for something pleasant. Despite being situated on busy Northbourne Avenue, the interior was protected from the traffic noise. We were shown to our table and sat in the comfortable chairs.
The White Rabbit Room is based on Alice in Wonderland and is quite different from many other afternoon tea venues I have visited. A video of the Disney Alice in Wonderland movie is often shown as well as some cartoons from an earlier era.

Ordering is easy as it is a set menu. The staff also ask if the patron has any food allergies and due to the joy of having an ever expanding list I did not feel as ‘precious’ as I regularly do when clarifying the hated or allergic ingredients would be absent.
When the tiered stand appeared, it would be wrong to deny the preference to eat rather than photograph overtook me, thus the pictures do not reflect the original visual impact. Harper and I agreed to swap items which did not appeal to our individual taste, which meant I was not limited on my desire for cake.

Harper bravely volunteered to eat the Italian Pork Sausage Roll and Sticky Ginger and Shallot Pork Belly. Conversation implied it was not really a sacrifice and observation indicated the taste was pleasing as both vanished very quickly. The Curried Cauliflower Tart contained the right amount of curry and the cauliflower was neither too squishy of rock hard. Yum.

For some reason the Roast Chicken and Cress Sandwiches vanished… or they were eaten very fast. Arancini Balls are not my favourite but these were pleasant.

The savoury tier was a success.

The sweet tier had a few misses. The Raspberry Cinnamon Donuts were very filling, and a little too dense. Over the years I have tired of my one time favourite Lemon Meringue Pie and while this did meet the criteria, it did not restore my delight. Sticky Fig Pudding and Butterscotch was enjoyable but very filling. The Dutch chocolate Pannacotta was very rich and we took the macarons home as we could not finish everything.

To accompany the tea, Harper chose coffee which disappeared quickly due to enjoyment. I chose the Peaches and Cream and The Liddell Tequila. Both were very pleasant, but I admit a preference for the Liddell Tequila. It came in a tea cup and the flavour was very satisfying.

Did we enjoy the experience?

The following month we went again, accompanied by Lindsay who was also delighted with the experience. Perhaps we may reserve this again for an occasion this year.

Overall:

It was nearly a year ago but we did enjoy the experience. I am not certain if the price has increased but it will cost approximately $75.00 per person but increases if you desire champagne. I believe for a festive occasion, if you can afford it, it is worth the money and did not disappoint me.

Score: 4.5/5

(Sorry for the blurred images).

100 Great Ways to Use Slow Cookers and Hot Pots

By Simon and Alison Holst

Beef and Beer Casserole with Parsley Dumplings

It may come as no (some) surprise but I do often use a multifunction cooker.  The purchase was not planned and at the time I wondered whether I would use it. 

It is used at least once or twice a week.  Often the recipe is one I have used before on the stove/oven/microwave but adapted for use.

Yet, I did buy some specific cookbooks (thank you Lifeline) for this device.

As my cookbook collection continues to grow it seemed a good opportunity to test this one.

I like dumplings, as long as they are not too dry, too wet or too heavy.  I like beef casserole as long as the sauce is tasty and the preparation is not too involved.

As usual I did not follow the method as specified.  The onions, garlic and bacon were cooked in the multi-function cooker first and then the rest of the ingredients were added.  The meat used was topside or skirt steak.  The bacon was purchased from the local Farmers Market. 

Harper was kind enough to donate a can of German beer for the casserole.  (Would this be a matter for regret?)

After waiting the requisite time, I tasted the casserole.  It was not bad but the brown sugar was required.

Mixing the dumplings was the usual fun of sticky hands, some of the dough taking up residence on my apron, the bench top, but fortunately not in anyone’s hair.  Why the dumpling dough is more contrary than scone dough, I do not know nor comprehend. 

As can be seen from the pictures, the dumpling dough completely concealed the casserole below it.  After waiting the half hour required it was time to eat.

The dumplings were bland and felt heavy and a little dry, despite the sauce of the casserole.  which was not very tasty, too thick and not fun to eat. Harper regretted the beer sacrifice.  The meal was edible but it saddened me to use good ingredients to eat a meal I did not really enjoy.

In the spirit of fairness, I have attempted another meal from this cookbook which will be featured soon.  Everyone deserves a second chance, unless they are a corrupt politician, mass murderer, etc.  Hrmmmm.

Note: My other disappointment was the cook book did not suggest using either the slow cooker/crock pot as an attractive hat, or a vase for a large bunch of flowers etc.  (Yes, I am being silly, but it is my blog (as attempting to gain others input usually involves thumbscrews or hypnotism) and being silly is more fun than eating this casserole was.

I would also like to thank those who have subscribed to this blog (or bolg as I mistyped.) Apologies for the lag between updates.

Thyme to Taste, Yass.

I ran away from home with a close family member, Jay (who also likes food and has featured in this blog before) in February this year.  (It was only for four days.)  COVID has restricted travel and I am sure a number of people feel a need to escape from their homes occasionally.  Yass is approximately an hour’s drive from the ACT.

While exploring the beauties of Yass and having fun (no cooking, cleaning, painting walls etc.) we ventured to a restaurant I’ve always wished to visit.  No magic was involved, no wands, fairy godmothers, or other supernatural creatures and/or events are included in this review.

While there were many tempting options, the Snapple Apple Jaffle (Sliced apple and real maple syrup, cream $8.50) appealed, but I added a side of bacon which was I think an additional $3.00 to it and a Mochaccino.  Jay ordered the same but the beverage of choice was a Cappuccino.  We were sitting outside, undercover in a pleasantly decorated and relaxing courtyard with some aged trees providing shade.  The morning was fresh and the sounds of late summer added to the ambience.  The service was swift, efficient and very pleasant.  It felt very welcoming.

(A jaffle is the Australian name for a closed toasted sandwich, or toastie.)

Very shortly the Snapple Apple Jaffle with bacon arrived accompanied by the beverages.  As may be seen in the photos, it looked very appealing.  Cutting into the jaffle, the tangy scent of cinnamon and nutmeg emerged.  Adding maple syrup, cream and the bacon I took a bite.  Apple, bacon syrup and cream blended and my stomach welcomed the contribution happily.  Sipping the Mochaccino I felt the smile form on my face.  The bread of the jaffle was toasted so it was brown, not pale and the apple was sliced and fresh, not filling from a tin.

Jay and I were silent, paying full attention to the simple, yet complex breakfast.  We ate leisurely, even though at some point wanted to eat fast because it was so delicious, but resisted the temptation.

After we finished, we conversed with the server and discovered the lovely bacon and bread were sourced from the EPIC Farmer’s Market, held weekly on Saturday mornings.  A place I often visit for the great variety of fresh food.

When I next run away to Yass, I will again partake of the Snapple Apple Jaffle (with bacon). 

I did return home, but will run away again!

I cleaned the plate!

Overall:

Very pleasant place and comfortable.  Service was excellent.

The simple menu is another benefit as it is very specific as to what is on offer and the coffee was very good.  Bacon crisp, apple not mushy, cream solid and there was enough cream and maple syrup so it did not need to be rationed.

We both cleaned the plate.

Overall Score: 4.9/5.00

Rice Pudding from “Traditional Puddings” by Unknown

Yes, I know, choosing rice pudding to review a cook book is different. It is something from my childhood and memories of it can be good, bad or indifferent.

Rice Pudding is something I avoided since I left home. My father loved rice pudding but as he was a diabetic the sweetener used always made the pudding taste slightly bitter.

Rice pudding is considered old fashioned unless it is revised to include fruit, jelly, jam, meringue or avocado (for all I know). But why should be fashionable? My main interest is if it tastes good.

Harper loves rice pudding. So, as I needed to review another cookbook, this one was chosen and I deferred to Harper’s wishes (for a change).

Melting butter has become quick and easy due to microwave ovens. Measuring the sugar and rice as very simple as was warming the milk, though of course it had to be watched so it did not boil but simple enough and then stirring it to dissolve the sugar and mix with the rice was again very easy.

The most difficult part was grating half of the whole nutmeg. Next time I would grate it over a plate to make sure the distribution was a little more even.

After putting it in the oven, I confess I was distracted by something or other and was only reminded to check the pudding due to the timer chiming.

Harper was in the kitchen, awaiting the removal of the pudding and immediately claimed a serve, unadorned by any additional items and insisted I have a taste.

Unfortunatley I did not photograph the final product but it did look something like this, whithout the artistic effect of the used nutmeg grater.

I tried it and reversed my opinion of rice pudding. This recipe was good and Harper ate it happily and requested the book be retained while hinting heavily that it should be made regularly.

As the book contains a lovely and possibly simple version of a golden syrup pudding, Tate au Citron etc, I am willing to bestow it a place on the bookshelf. (By now it should be apparent, I have a sweet tooth.)

Traditional Pudding be glad that you are not expelled and do not need to attend remedial classes.

Chicken with Cabbage from “British and Irish Country Cooking” by Tony Schmaeling

If I were completely honest (why not?) I cannot remember when this book came into my possession. It was published in 1983 but the $3.00 price written on the first page of the book indicates it was second hand when it took it’s place with the other cook books.

To choose the book this time I shut my eyes and took the first book that my fingers touched. On looking at the recipes, it was not easy to make a choice about what to cook. However the ½ cabbage sitting in my refrigerator made the choice easy.

The writer is interesting as he is originally from Poland, and now lives in Australia (according to the blurb on the book.) A brief search of the internet only shows the other books he wrote.

Trying to find the recipe again in order to write this blog was a little confusing as the Index is divided into Britain and Ireland. This is the possibly the first time I’d experienced this split of indexing.

As you can see, there are not many ingredients and the instructions are quite easy. Instead of using lard or bacon fat I substituted a mix of butter and oil and as is usual chicken breast instead of a whole chicken. Yes, I should follow the recipe. I know. I know. Mea Culpa, or some form or accepting blame but the guilt is limited because if the food is wasted because none of the contributors to the blog will eat it, that seems a bigger issue.

Dusting the chicken with the flour was quick as was browning the chicken in the combination of butter and oil. The chicken was removed and placed on a plate while the onion was browned and then the cabbage was added. After it was wilted, the other ingredients including the chicken were placed in the slow cooker and the timer set.

The decision was made to serve it on a bed of spatzele which was cooked and then butter, cheese and herbs were added and heated for a short time until the cheese melted.

When the time came and the pasta was on the plate, the lid of the slow cooker was opened and we were greeted with a lovely fragrance. Cabbage can smell quite unappetising but in this instance it did not.

The meal looked acceptable and was served.

It should come as no surprise that even for such a simple meal, it was very good. The chicken was tender, the cabbage flavour mixing well with the white wine and onion. The spatzele which has a different texture and underlying taste was a lovely addition to the meal. I had hoped for leftovers, but there were none. (Sadness)

So, British and Irish Country Cooking, I do not really want to hurt you, instead I will be so kind, I do not really want to hurt you. (Apologies to any Culture Club fan or band member reading this). Take your place on the shelf until next time.

(I’m not very good at ridding myself of my excess cookbooks, am I?)

Youvarlakia (Meatballs with Rice in Garlic and Tomato Sauce) from “Recipes from a Greek Island” by Susie Jacobs

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After the lovely meal we had in Darwin, I was inspired to attempt a Greek recipe.  The book is one of the more recent purchases from the Lifeline Book-fair and the attempts to remove the clutter from the cookbook shelf have resulted in only a few removals. 

Harper has made Greek Meatballs previously but due to the recipe or the amount of rice, they were very bland and I wanted something which reminded me of the pleasure of eating Greek meatballs.  The recipe requires honey, which seemed odd, as well as cinnamon but I was determined to stick to the recipe, and not do my own interpretation. 

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Admittedly I did not grate the onion due to a desire not to cry.  In case anyone does not know, apparently putting an onion in the refrigerator prior to cutting or grating does prevent the onion from producing the vapour, but I’d conveniently forgotten, (which meant straying from the recipe, sadly.)  However, all the other ingredients were available.  One suggestion, if you buy fresh basil or mint, it is best to use it the same day. 

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(There are a number of very interesting and informative blogs which provide various suggestions on how best to store basil or even better grow it, but snails eat any basil I attempt to grow outside.) 

I rinsed the rice a few times before pouring the hot water over it, to ensure that it did not contain too much starch.  The attempts at forming sausage shapes was quite fun, though some did not really resemble sausages so much as misshapen fingers or bad modern interpretive art. 

Frying them in the hot oil resulted in a few acquiring an even more peculiar appearance, but this is not the fault of the book, but rather the cook.

Cooking the sauce in the pan and oil used for the meatballs appealed to me as it meant less washing up and less waste.  The onion was cooked until it was transparent and it was astonishing to see how quickly it caramelised with the addition of the cinnamon, garlic and honey.  The smell produced made me swallow a number of times and resist the temptation to eat it as it was.  With determination I added the tomato and some pepper and watched it reduce. 

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Adding the water and the meatballs, I followed the directions and waited “patiently” (with an ‘Im’ in front of it) for it to cook.

The meatballs looked a little stranger than I’d hoped.  I served and annoyed Harper by taking pictures and then we ate. 

The meatballs were good.  Better than the recipe Harper had used previously, but not as good as the ones I’ve had in Greece or Darwin.  There are many other recipes in this book, which is safe from being given back to Lifeline, which I look forward to cooking (and eating).

So, rejoice Recipes from a Greek Island! Thanatos will not be dragging you to Hades soon.

(Apologies for the quality of some of the photos.)

Meraki Greek Taverna, Darwin. May,2021

After travelling from Adelaide to Darwin on The Ghan, a few days were spent visiting the city. It was my first time in the Northern Territory and even though it was May, the temperature was too warm for someone who prefers cold weather.

While there I wanted to eat Greek food. The last time I’d eaten Greek food in Canberra I was very disappointed at the quality of the meal but then realised it was a chain restaurant. The food was indifferent to bad, but this is not a review of that sad meal.

Even though it was Monday, the restaurant was fully booked. We were the first to arrive and were quickly seated. The staff were very pleasant, the decor relaxing and the atmosphere, pleasant.

On looking at the menu I was very pleased at the variety of food available.

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In consultation with Harper, we decided not to order the trio of dips (as past experience indicates these can be very filling). Instead we chose Fasolokia (Green beans with potato) $13.00, Horiatiki (salad containing tomato, cucumber etc.) $18.00, Haloumi (fried cheese) $14.00, Garides Skaras (Char grilled Prawns for Harper) $28.00, Keftedakia (Meatballs) $17.00, dessert Ekmek Kataifi (Pastry with custard) $9.00 and a bottle of Malamtina Retsina $16.00.

(Retsina is an acquired taste but both Harper and I enjoy the flavour.)

Due to the heat, my appetite was unreliable. The Fasolokia was very tasty with the rich tomato sauce and the accompanying efeftazimo (chick pea bread) was flavoured with a slight touch of aniseed which complimented the small meze. (It really wasn’t that small.) Harper always enjoyed this meze when in Greece and was not disappointed in the size or flavour.

I tasted the colourful and enticing Horitatiki salad, steering clear of the cucumber, but was assured it was everything a salad should be. The small taste I had was fresh and palate cleansing.

Haloumi is one of my particular favourites, even more than fried Camembert, and this one matched my best memories of the times I have eaten and enjoyed it. For this particular menu item, my appetite returned and I ate half, reluctantly permitting Harper the other half. Harper enjoyed it also, taking particular pleasure in squeezing the wedge of lemon over the cheese to add the delicious tang that provides another level of flavour.

(Began eating without taking a photo!)

If you have read this blog previously you may already know I do not eat seafood, fish or even seaweed, (but I do eat sea salt). I watched as Harper peeled the Garides Skaras (prawns) who expressed delight that we were near the sea and the prawns tasted very fresh but realised that the other dishes were more appetising. Nevertheless they were quickly consumed and Harper returned to grazing on the rest of the food.

The Keftedakia contained pork which is another on the list of things I do not eat, but after much persuasion I tried a small bit of one. The meatballs were tasty and Harper enjoyed them very much mixing them with the Fasolokia and salad.

Trying a different retsina is always an enticing experience. Tasting the Malamtina, which accompanied the meal, was different to the ones we had enjoyed until now. The resin flavouring was not as present and had a light taste that complimented the food. We have since become converts to this wine, which still enjoying other retsina’s.

Finally the dessert. The pastry was a good base for the lovely custard that has the right consistency, flavour, richness. The cream, almonds and pistachios added a lovely decadence to the experience but, alas, it defeated me and Harper was forced (with little, to no, persuasion) to finish the dessert. Delight was expressed at the complexity of textures and tastes in the Ekmek Kataifi.

While there we spoke to a young couple who had ordered a Mix Meat grill. The amount of food was astonishing and they expressed their enjoyment of the food but also expressed sadness that they did not think they could finish it.

We paid and thanked the staff for such an enjoyable meal.

Blog Ruling

While I do not wish to move to Darwin (because of the heat) I am sad that it is unlikely I will eat in this restaurant again. Quality food, wonderful ambience and great staff.

Overall Score: 4.9

Chez Kimchi Civic, Canberra. April 2021

Korean Side Dishes

As promised in a previous post, we have now had a chance to review Chez Kimchi.

As you may guess from the name of the restaurant, it is Korean and offers vegetable pancakes, Bi Bi Bap, Bulgolgi etc. It is located in the shop where Sammy’s was originally located.

The hungry group included Harper, Lindsay, Jamie and a guest.

Having read the menu, Harper decided to order Bibimbap with spicy pork in a hot stone bowl ($21.00). Anyone who is familiar with the dish is aware it is not something that can be easily shared.

The rest of us decided to share. The following were the items chosen. For a starter: Deep fried dumplings with veggies ($9.50), then Kimchi pancake ($17.00), Bulgolgi ($20.50) and Tender Long Chicken ($20.00). The menu chosen might indicate hunger, greed or both.

Before the meal was served we were provided with Kimchi and other Korean tastes (love the potato). Very nice and welcoming.

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Jamie
Unfortunately for my table companions, they were disappointed by the dumplings…

because they only received one each and I ate the rest. They were small, crispy in a good way and delicious. There was some mention of ordering more but I was quickly told that there was more than enough food arriving and if I was still hungry after that I could order more. (Why did I agree?)

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Four were served but I was hungry.

I pointedly ignored the Kimchi pancake. It ignored me in return, but was greeted with delight by other people.
Shortly after the Bulgolgi and Long Chicken arrived, looking delectable. Hesitating meant others reached the food first but that was fair after my behavior with the dumplings. Heaping my plate with the chicken, some rice and meat, it was hard to decide which to try first. My chopsticks reached for the chicken without any thought, which I dipped into the accompanying sauce. Quickly conveying it to my mouth I bit to find a crunchy coating, tender chicken in a lovely sauce. The chicken was wonderful without the sauce but it added an extra tang.

I ate another piece but noticed the Bulgolgi was looking a little disheartened. How could I treat it in this way? I quickly ate some and enjoyed the flavor I remembered so well. It reminded me of the first time I’d tried the meal in South Korea and how much I’d enjoyed it. The addition of pear works so well in the marinade.

I kept eating, enjoying the meal and conversation but sadly became full so could not order more dumplings. Sadness. But also happiness at how much I’d enjoyed the food.

I didn’t clean my plate, but my attempt was not half hearted.

Score: 4.9/5

Harper

I like BiBimbap and food in a hot stone bowl. I’d never added spicy pork to it until now, but felt like a change.
Jamie grudgingly gave me a veggie dumpling and watched me consume it, possibly waiting for it to be passed back. I didn’t because I enjoyed it.

The bowl was hot. The pork: spicy. Mixing it around, I added a little Kimchi and tasted. Spicy, hot, fresh flavours all mixed with the paste and egg. Very tasty. I ate contentedly and then tried the Kimchi pancake. It was tasty but a little too oily. Not the worst I’ve had and if it had a little less oil, I would have enjoyed it more.

I cleaned my plate and thoroughly enjoyed the Bibimbap.

Score: 4.8

Both Lindsay and the guest enjoyed the meal but have not yet provided their input due to other commitments. As we attended this restaurant in April, rather than wait any longer, a decision was made to post the review.

Overall
Chez Kimchi provided good quality and tasty Korean food with many options and side dishes. The food was served promptly and the staff were efficient. We will return.

Overall Score: 4.8
If Lindsay has time to contribute the review will be updated.