Contrabando, Sydney CBD

I first came across Contrabando when I was invited to a work lunch for Taco Tuesday, which featured $3 tacos all day every Tuesday. Unfortunately, I was unable to attend, but I did check out the menu and was keen to go at the next available opportunity. A couple of weeks later, after a little confusion finding it, my boyfriend and I eventually arrived at the upside down Noble House sign and made our way down the dimly lit stairs. I wanted to try just about everything on the menu, but had to settle for the sensible option of only ordering enough for two people. We began with the crab tostadas – the shredded crab was sweet and creamy, with a hint of chilli, and was perfect with the crisp tostadas.

Spanner crab tostadas with avocado puree and chilli & ginger mojo

WA spanner crab tostadas with avocado puree and chilli & ginger mojo

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Mordeo Bistro and Bar, Sydney CBD

The Deutsche Bank building is one of the most striking office blocks in the city, with the glass elevators shooting up the interior of the heavy glassed walls, reminiscent of those found in the chocolate factory of Roald Dahl’s imagination. The food court located within is a cool haven from the bustling streets, a huge, airy space dominated by long, rectangular water features. I had first eaten at Mordeo Bistro and Bar during a work lunch and was so pleased with my meal, I dragged my boyfriend along at the next possible opportunity. I was fascinated by the jamon and pineapple cocktail (I’m a sucker for unusual combinations) and that impression was not lessened on the drink’s arrival.

Jamon & Chargrilled Pineapple Sazerac - Jamon Prosciutto & Pedro Ximenez Butter infused Hennessey V.S.O.P. Cognac, chargrilled pineapple syrup & a dash of bitters served with a Jamon & Sage Sugar Crisp

Jamon & Chargrilled Pineapple Sazerac – Jamon Prosciutto & Pedro Ximenez Butter infused Hennessey V.S.O.P. Cognac, chargrilled pineapple syrup & a dash of bitters served with a Jamon & Sage Sugar Crisp

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Recipe Roadtest: Alfajores

I first learned of alfajores on the Fearless Kitchen blog. I was intrigued by this Argentine version of melting moments, with a rich dulce de leche filling sandwiched between buttery biscuits. I love dulce de leche, so of course I had to try making these! Coincidentally, a week later, Donna Hay published a recipe for alfajores, which I tested out today.

Alfajores

Alfajores

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