'Tasting Australia' Sydney Launch at The Devonshire, Surry Hills (13 Dec 2011)

204 Devonshire Street, Surry Hills NSW 2010
http://www.thedevonshire.com.au

Destination Adelaide for foodies

Thanks to Bianca Alosi from PEPR Publicity for inviting me to the Sydney launch held at The Devonshire for Tasting Australia 2012. The food festival sounds similar to Crave Sydney with a multitude of events and will be held in Adelaide between 26 April until 3 May 2012. The lively Ian Parmenter introduced the likes of Justin North (Quarter Twenty One), Jeremy Strode (Bistrode CBD), Sammy and Bella Jakubiak (My Kitchen Rules), Miguel Maestre (Celebrity Chef), Andre Ursini (Adelaide Masterchef contestant), Matthew Kemp (The Montpellier Public House) and Jeremy Bentley (The Devonshire). It sounded like the kids will be in for a real treat for those hoping to attend the Kids in the Kitchen event.

The Coffin Bay Oyster and Cider Beignet reminded me of my visit to Berowra Waters Inn. I don't mind cooked oysters when served this way although there's nothing quite like a freshly shucked oyster if you're a purist. The Jacobs Ladder with Crisp Onion Rings went down a treat. I was worried about the precariously balanced onion ring on top but I managed to eat without dropping it. Tender beef brisket was inside and made for quite a tasty and filling canapé. The King Prawns with Watercress Mayonnaise looked great although I wasn't quite used to the texture of the prawns which were confit cooked to apparently retain their protein. I think my preference is more grilled for whiter and firm textured meat rather than sashimi like. The two handed eating Barossa Valley Chicken and Pigs Trotter Pie was a hearty taster and the rich flavours of the Kedgeree of Lightly Smoked King George Whiting certainly helped line the stomach for any further drinking of the sponsored James Squire beers and Peter Lehmann wines.

Other visits to The Devonshire:

• 13 Dec 2011 - Tasting Australia Sydney Launch

• 26 July 2011 - Cloudy Bay Pinto Noir Duck Trail dinner

SNAPSHOT REVIEW:

PROS: Lots of events on offer at Tasting Australia, Sounds like a great opportunity to meet celebrity chefs

CONS: You'll have to travel to Adelaide for the festival

MUST TRY: Revisiting The Devonshire to try the normal menu

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Coffin Bay Oyster and Cider Beignet

Jacobs Ladder with Crisp Onion Rings

Kings Prawns with Watercress Mayonnaise

Wild Boar Pork Pie

Kedgeree of Lightly Smoked King George Whiting

Barossa Valley Chicken and Pigs Trotter Pie

Peter Lehmann wines

James Squire beers

Chef Matthew Kemp

Chefs in the kitchen

Speech time

Chocolatesuze, Ramen Raff and Me

Loving the tea cups

Glasses and kitchen pass

One of the nicest unisex toilets you'll ever find in a restaurant

Wooden spoons for all

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Taste Test: Manolete Confit Chorizo (21 May 2011)

A soft spot for chorizo

Thanks for Bianca Alosi from PEPR Publicity for sending me a sample of the Manolete Confit Chorizo to taste test. It’s imported exclusively from Spain by Idea Food and made from Spanish-reared pigs and locally sourced spices making it apparently the only 100% Spanish chorizo available in Australia. I usually enjoy the texture and taste of chorizo, especially when simply pan-fried or grilled, but found this one a lot different to what I’m used to having. Its texture was soft and slightly grainy instead of firm and meaty and its flavour was perhaps too overly spiced with paprika for my liking.

I chose to cook the chorizo two ways. Pan-frying both sides as well as in the microwave for 45 seconds as suggested. I preferred the frying which provide a slight crisp coating but amongst the four taste testers including someone Spanish we all would have preferred a firmer texture which we were half expecting. Microwaving was even less preferred. We thought the rich flavour and softer texture would have definitely been better suited and appreciated in a pasta sauce, pizza topping, paella dish or combined with other ingredients as a Spanish influenced canapé perhaps. Perhaps my palate is too use to the Australian chorizo and can't appreciate the Spanish version?

Ingredients: Spanish pork loin, salt-pork, paprika, salt, pork belly and sunflower oil.

Cost: $27–$33/kg

Currently available at these Sydney restaurants:
Extra Virgin, Crows Nest
Atelier, Glebe
Encasa, Sydney CBD

SNAPSHOT REVIEW:

PROS: Rich flavour, 100% Spanish product if you’re looking for something from your homeland, Would go well in a sauce or as a topping

CONS: Soft and grainy texture rather than firm, Very oily, Not particularly meaty or chilli hot

MUST TRY: Preferably cooking in a dish rather than having on its own

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Pack of three small chorizo

Sliced

Pan-fried both sides

Pan-frying produced a lot of oil

Soaking up the oil after frying

Pan-fried and ready to eat

Microwaved for 45 seconds and ready to eat