Thanks to Lorna O'Neill from Hilton Sydney for inviting me to the 118th Birthday event of the Marble Bar which I thought started at 9 pm but unfortunately upon arriving soon discovered it actually started three hours previously at 6 pm. I had accidently read the opening time to the public on the media release instead of the official start time on a separate invite — 'me idiot'. Oh well, I guess these things happen but unfortunately I missed out on the party canapés of Peking pancake, Feta cheese and roast pepper bruschetta, Smoked salmon & cream cheese on rye bread, Seared Tuna, cucumber with wasabi mayo and baby cress, Baby chicken and leek pies with sour cream, Mini pizza with tomato, mozzarella & basil, Prawn twisters with ponzu sauce, Mini beef & mushroom Wellingtons with tomato sauce, Sugar cane prawns with mango mayonnaise — I so wanted to see what those Prawn twisters were.
A couple of kind bartenders provided me a couple of the party cocktails that were apparently served at the event (I missed). The Charlie Chaplin ($16) made with Plymouth Sloe Gin is balanced with apricot brandy & freshly squeezed lime juice had a nice balance of flavours. The Manhattan wasn't on the menu but it's lethal alcohol content was certainly evident for those who like it a bit stronger. I was then made two of their most popular cocktails and I could see why (pictured above). Very drinkable with recognisable flavours. The Citroen Appletini ($18) is a mix of Ketel One Citroen vodka, Pomme Verte & freshly squeezed lemon juice — ‘Wow you can really taste the apples’. The fruiter and sweeter Orchid Martini ($16) of Smirnoff vodka, strawberry, passionfruit & freshly squeezed lime juice came with a sugary rim.
SNAPSHOT REVIEW:
PROS: Live band, Free entry, Interesting decor that was around 118 years ago and still looks in pretty good shape, Cocktails made with care, Mens toilet had privacy screens
CONS: Arriving to a party that's already over, Can get quite crowded and noisy, Daggy dancing may develop after too many cocktails
MUST TRY: Reading the invite properly next time
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Birthday hostesses
Making the Charlie Chaplin and Manhattan cocktails
Charlie Chaplin - Plymouth Sloe Gin is balanced with apricot brandy & freshly squeezed lime juice ($16), Manhattan cocktail
Citroen Appletini - a mix of Ketel One Citroen vodka, Pomme Verte & freshly squeezed lemon juice ($18). Orchid Martini - Smirnoff vodka, strawberry, passionfruit & freshly squeezed lime juice ($16)
Friendly bartenders that know how to make a good cocktail
Opulent decor of time gone by
Live band entertainment playing familiar tunes
Marble bar history, built in 1892 costing 32,000 pounds and followed Italian Renaissance
Julian Ashton art possibly?
Mens toilet have privacy screens — very thoughtful and appreciated
Last week, we celebrated hubby's birthday! He is a chocolate fan and LOVES German Chocolate Cake!!! I knew I wanted to create a healthy but delicious cake for him so that it would stick with his new crossfit challenge.
In a small bowl, combine flour, cacao, salt and baking soda
In a large bowl, using an electric hand mixer, blend eggs, oil and vanilla
In a small dish, add 5 dates, pitted, a splash of vanilla and water. Put in the microwave for 30 seconds and take out. Mash with a fork. If it needs to be softened more add back in the microwave for another 30 seconds. You want this mixture to be pure mush!
Add date mixture to wet ingredients.
Add dry ingredients into large bowl and continue to blend
Oil (2) 9 inch round cake pans and dust with coconut flour
Pour batter into pans and bake at 350° for 35-45 minutes
Remove from oven, allow to cool completely then remove from pans
In a medium saucepan, heat coconut milk, maple syrup and salt, simmer for 10 minutes
In a small bowl, combine arrowroot and water to form a smooth paste
Pour arrowroot mixture into saucepan
Whisk the contents of saucepan vigorously and bring to a boil, briefly
Remove pot from heat and very gradually blend in coconut oil
Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white
Remove from freezer and blend again, until fluffy, then stir in shredded coconut and pecans
Spread frosting over cake and serve
Vegan Chocolate Frosting 1 cup dark chocolate chips ½ cup grapeseed oil 2 tablespoons maple syrup 1 tablespoon vanilla extract pinch celtic sea salt
In a small saucepan over very low heat, melt chocolate and grapeseed oil
Stir in agave, vanilla and salt
Place frosting in freezer for 15 minutes to cool
Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
Assembly 1. After the cakes have cooled completely, remove them from the pans and place one on a pretty serving plate or platter 2. Spread the Coconut Pecan Filling on top of the first layer cake 3. Place the second cake on top of the first 4. Spread the top and sides of the cake with Chocolate Frosting 5. Cover the top of the cake with Pecan Coconut Filling 6. Serve
“Glenfiddich is introducing a new pioneering single malt Scotch whisky, to the Australian market called Rich Oak. Patiently matured for 14 years, Rich Oak is then delicately finished for 12 weeks in untouched American and European oak casks – an innovative first for the single malt Scotch whisky industry”
Thanks to Steve Stammers from Weber Shandwick for inviting me to the exclusive Glenfiddich launch of Rich Oak 14 Year Old at the Rockpool Bar & Grill. Upon entering the restaurant through the corner foyer door I felt I was entering the lobby scene in The Matrix — maybe I was. Impressive high ceilings, dim lighting and stylish decor greeted and overwhelmed me as a first timer visitor further within. Surely a place to take someone to impress I think. The night started in the cosy hallways outside a level 1 private dining room where a pre-dinner cocktail of Elks Lodge Fizz was offered made with Glenfiddich 12 Year Old, Plum Pisco, Spice Syrup, Lemon Juice and Dash of Egg White — quite nice with noticeable alcohol content. As I was seated at the table between John Lethlean (The Australian Co-editor Food & Wine), Bob Kennedy (William Grant & Sons) and opposite Glenfiddich brand ambassador Ian Millar I felt I was in good hands to learn a thing or two about single malt whisky. Being very much a G&T man to date I think my taste buds are yet to fully mature and appreciate the complex euphoric pleasures a single malt whisky is known for but having the chance to sample the 21, 30, 40 and now new released 14 year old I feel one step closer to being a single malt appreciator.
Wines on offer were all quite good, and noticeably not cheap either from the very extensive (overwhelming) International wine menu. For entrée the Crudo of Ocean Trout, Yellow Fin Tuna and Hiramasa Kingfish ($32) was noticeably fresh and lightly flavoured. The Wood Fire Grilled Vegetables and Tzatziki Salad ($21) I’m sure would please any vegetarian with good flavour and the meat lovers board of Joselito Iberico Jamon, Jamondul Serrano Jamon Reserva, Fratelli Galloni Parma Prosciutto with Pickles ($35) was nice although a little confusing to know which was which and slices weren’t easy to share. I really enjoyed the massive sized Charcoal Roast King Prawns ($30) with good flavour and would surely order again. I believe the Market Fish was King George Whiting nicely cooked with subtle flavour and thankfully no bones to be found.
The signature Cape Grim Dry Aged 36 Month Old Grass Fed Rib Eye on the Bone 350g ($60) was impressively tender and flavoursome throughout. I can see why it comes at a price. I actually preferred it to the Rangers Valley Dry Aged 300 Day Grain Fed Rib-eye on the Bone 440g ($75). Sides were done well and seemed quite reasonably priced for the quality. Potato and Cabbage Gratin ($9/$12) arrived in a flat hot pan, the Boiled Mixed Greens with Extra Virgin Olive Oil and Lemon ($9) retained some natural crunch and the Radicchio, Cos and Endive Salad with Palm Sugar Vinaigrette ($9) had a nice balance of balsamic vinegar for a taste bud zing. A large slice of Passionfruit Pavlova ($21) soon became a crowd pleaser although I tend to add some strawberries and kiwifruit with my Christmas family lunch version. The Black Forest Trifle, Inspired by The Fat Duck's BFG ($25) was perhaps more cream than sponge and jelly although quite wickedly good. The Cheese selection ($32 for three) came with an assortment of fruit bread and crackers although I tend to prefer wafer crackers or French baguette these days to better appreciate the cheese.
The Glenfiddich Rich Oak will retail at $94.99 nationwide in selected liquor stores from October.
SNAPSHOT REVIEW:
PROS: Very nice décor and setting, High quality produce and dishes, Professional service, Glenfiddich fans now have another new release to appreciate, Very extensive International wine menu (169 pages — OMG!)
CONS: Expensive menu although sides seem very reasonably priced for the quality, I thought the disabled access door was the main door on Hunter Street (it’s not, but it used to be)
MUST TRY: Cape Grim Dry Aged 36 Month Old Grass Fed Rib Eye on the Bone 350g, Revisiting to try more of the menu
WORTH TRYING: Charcoal Roast King Prawns, Passionfruit Pavlova, Radicchio, Cos and Endive Salad with Palm Sugar Vinaigrette
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Elks Lodge Fizz: 30ml Glenfiddich 12 Year Old, 20ml Plum Pisco, 5-10ml Spice Syrup, 20ml Lemon Juice, Dash of Egg White
My zoom lens on standby, Warming the glass of scotch in your hand
12 and 15 year old Glenfiddich
18 and 21 year old Glenfiddich
30 and 40 year old Glenfiddich
50 year old Glenfiddich
2009 Sancerre, Vincent Pinard ‘Florès’ ($94), 2009 Viognier By Farr, Geelong, Vic ($112)
2009 Shiraz, Bress, Heathcote ($89), 2007 Châteauneuf du Pape, Domaine Saint Préfert ($155)
Wood Fire Grilled Vegetables and Tzatziki Salad ($21)
Crudo of Ocean Trout, Yellow Fin Tuna and Hiramasa Kingfish, and with Coriander and Fingerlime Flavoured Extra Virgin Olive Oil ($32)
Charcoal Roast King Prawns, Split and Marinated ($30)
WORTH TRYING :-)
Market Fish - King George Whiting
Cape Grim Dry Aged 36 Month Old Grass Fed Rib Eye on the Bone 350g ($60)
SIMON FAVOURITE :-)
Rangers Valley Dry Aged 300 Day Grain Fed Rib-eye on the Bone 440g ($75)
Boiled Mixed Greens with Extra Virgin Olive Oil and Lemon ($9)
Potato and Cabbage Gratin ($9/$12)
Radicchio, Cos and Endive Salad with Palm Sugar Vinaigrette ($9)
WORTH TRYING :-)
Cheese selection: Douceur du Jura, Cow’s Milk, Franche-Comte, France; Montagne du Jura, Cow’s Milk, St. Imier, Switzerland; Bleu des Basques, Ewe's Milk, Pyrenees, France ($32 for three)
Black Forest Trifle, Inspired by The Fat Duck's BFG ($25)
Passionfruit Pavlova ($21)
WORTH TRYING :-)
PR staff meal — As seen in Sydney TimeOut Burger Wars: David Blackmore’s Full Blood Wagyu Hamburger with Bacon, Gruyere Cheese and Zuni Pickle ($24)
Taste sensations with Glenfiddich
Lindt 70% Dark Chocolate apparently goes well
Guests and Glenfiddich Brand Ambassador Ian Millar (bottom right middle)
Speech time
Blind tasting
Tastings to be had
Photographers in action
Nice toilets using my favourite Aesops hand liquid soap
Goodie bag with a sample of the Glenfiddich Rich Oak 14 Year Old — even has my name on it so it must be mine
