The Heat is On in the Hunter (LINK)
June 20th 2008 02:31
Address:
1014 Hermitage Road
City:
Pokolbin
State:
NSW
Postcode:
Telephone:
02 4998 7888
Email:
info@casuarinaestate.com.au
Casuarina Restaurant is the name. It's not in Sydney but rather in the heart of Sydney's closest wine country region, the Hunter Valley. The Hunter Valley is a very popular destination for Sydneysiders and it's only 2 hours from Sydney. So even if it's not a "Sydney" Restaurant, I thought I should make a review on their faboulous restaurants. Casuarina is a definate favourite of ours.
Hubby and I made our annual pilgrimage to the land of the vine over the Queen's birthday long weekend. Being lovers of wine, dining and cheese, I can't think of a perfect place to visit and not having to travel too far for it.
This is our 3rd time dining at the Casuarina Restarant. The restaurant is part of an estate which includes accomodation and facilities for wedding receptions and conferences. I, myself have never stayed in this place. I may consider it next time because the restaurant is simply amazing.
Casuarina's specialty is the flambe. Flambe is a cooking technique when the chef would usually bring along the cooking trolley up to the customers table and cooks the food in a flambe type frying pan. The chef will then use alcohol (usually brandy) in the dish and set it alight into a big flame. It's all fancy and very different.
Hubby had a Seafood Chowder $18.00 (baby clams, mussels, smoked cod, saffron, hunter chardonnay, fresh herbs, lemon rind & a touch of cream).
For mains we ordered the Chilli Lobster & Prawns $90.00 for two a Singaporean recipe with tomato, ginger, lemongrass, shrimp paste, coriander, coconut cream, blackbeans and chilli prepared as hot or mild as you like it.
I thought is was awesome! I was carefully observing exactly what the chef was putting into the pan in the hope I'mm be able to remember all the ingredients and try it at home. We did attempt to recreate it last time and it wasn't a bad. I regret not video taping it. Sad, I know, but it looks quite easy and it's so yummy.
As far the service was concerned, we felt the waitress that was assigned to us was totally ignoring us. Clearly, she was pampering the other couple next to us. Our flambe chef was absolutely amazing. He made sure we were paying attention to what he was doing and even told us to get the camera ready when he was about to flame the pan. When he asked the waitress to give us cracked pepper, she totally ignored the instruction. The matre' d was polite and cheeky as always.
Highly recommend you give this place a go if you ever are in the region.
Hubby and I made our annual pilgrimage to the land of the vine over the Queen's birthday long weekend. Being lovers of wine, dining and cheese, I can't think of a perfect place to visit and not having to travel too far for it.
This is our 3rd time dining at the Casuarina Restarant. The restaurant is part of an estate which includes accomodation and facilities for wedding receptions and conferences. I, myself have never stayed in this place. I may consider it next time because the restaurant is simply amazing.
Casuarina's specialty is the flambe. Flambe is a cooking technique when the chef would usually bring along the cooking trolley up to the customers table and cooks the food in a flambe type frying pan. The chef will then use alcohol (usually brandy) in the dish and set it alight into a big flame. It's all fancy and very different.
That's me on the right, avoiding getting burned
Hubby had a Seafood Chowder $18.00 (baby clams, mussels, smoked cod, saffron, hunter chardonnay, fresh herbs, lemon rind & a touch of cream).
For mains we ordered the Chilli Lobster & Prawns $90.00 for two a Singaporean recipe with tomato, ginger, lemongrass, shrimp paste, coriander, coconut cream, blackbeans and chilli prepared as hot or mild as you like it.
I thought is was awesome! I was carefully observing exactly what the chef was putting into the pan in the hope I'mm be able to remember all the ingredients and try it at home. We did attempt to recreate it last time and it wasn't a bad. I regret not video taping it. Sad, I know, but it looks quite easy and it's so yummy.
As far the service was concerned, we felt the waitress that was assigned to us was totally ignoring us. Clearly, she was pampering the other couple next to us. Our flambe chef was absolutely amazing. He made sure we were paying attention to what he was doing and even told us to get the camera ready when he was about to flame the pan. When he asked the waitress to give us cracked pepper, she totally ignored the instruction. The matre' d was polite and cheeky as always.
Highly recommend you give this place a go if you ever are in the region.
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