Hang Out Café: 2009

Tuesday, November 10, 2009

50 world's best restaurant in the world

These are the top 50 restaurant around the world. If you are a food lover, you gonna try these restaurant ;)

1 El Bulli, Spain - The World's Best Restaurant

2 The Fat Duck, UK

3 Noma, Denmark - Chef's Choice

4 Mugaritz, Spain

5 El Celler de Can Roca, Spain

6 Per Se, USA - Best Restaurant in the Americas

7 Bras, France

8 Arzak, Spain

9 Pierre Gagnaire, France

10 Alinea, USA

11 L'Astrance, France

12 The French Laundry, USA

13 Osteria Francescana, Italy

14 St John, UK
15 Le Bernardin, USA

16 L'Hôtel de Ville - Philippe Rochat, Switzerland

17 Tetsuya's, Australia - Best Restaurant in Australasia

18 L'Atelier de Joël Robuchon, France

19 Jean Georges, USA

20 Les Créations de Narisawa, Japan - Best Restaurant in Asia

21 Chez Dominique, Finland

22 Ristorante Cracco, Italy

23 Die Schwarzwaldstube, Germany

24 D.O.M., Brazil

25 Vendôme, Germany

26 Hof van Cleve, Belgium

27 Masa, USA

28 Gambero Rosso, Italy

29 Oud Sluis, Netherlands

30 Steirereck, Austria

31 Momofuku Ssäm Bar, USA

32 Oaxen Skärgårdskrog, Sweden

33 Martin Berasategui, Spain

34 Nobu London, UK

35 Mirazur, France

36 Hakkasan, UK

37 Le Quartier Français, South Africa - Best Restaurant in the Middle East and Africa
38 La Colombe, South Africa

39 Asador Etxebarri, Spain

40 Le Chateaubriand, France

41 Daniel, USA

42 Combal.Zero, Italy

43 Le Louis XV, Monaco

44 Tantris, Germany

45 Iggy's, Singapore

46 Quay, Australia

47 Les Ambassadeurs, France

48 Dal Pescatore, Italy

49 La Calandre, Italy

50 Mathias Dahlgren, Sweden

number 51-100 will be available in the website, check this link out:http://www.theworlds50best.com/page/51-100_best_restaurants_in_the_w.html

enjoy ;)

source: http://www.theworlds50best.com/module/acms_winners?group_id=1.html

Australian Restaurant Guide (The Stars)

The three-star rating labels a restaurant as one of Australia's great restaurants, the equal of the world's best, and a destination in itself. Two stars makes an establishment a genuinely superior dining experience in all respects, worthy of a detour. One star means there is an element of pizzazz as well as professionalism which raises an eatery beyond the everyday.

NSW - Sydney

Bécasse
Claude’s
Est.
Guillaume at Bennelong
Marque
Pier
Quay
Rockpool
Tetsuya’s

VIC - Melbourne

Vue de Monde

NSW - Regional

Darley’s

Vulcans

NSW - Sydney

Aria

Bentley Restaurant & Bar

Icebergs Dining Room & Bar

QLD - Brisbane

QLD - Regional

SA - Adelaide

Penfolds Magill Estate

The Grange

The Manse

SA - Regional

Appellation

Petaluma's Bridgewater Mill

VIC - Melbourne

VIC - Regional

WA - Perth

NSW - Regional

NSW - Sydney

North Bondi Italian Food

QLD - Brisbane

QLD - Regional

SA - Adelaide

SA - Regional

TAS - All

VIC - Melbourne

Giuseppe, Arnaldo & Sons

VIC - Regional

Annie Smithers’ Bistrot

Simone’s

Stefano’s

Ten Minutes by Tractor

The Tea Rooms at Yarck

WA - Perth

WA - Regional

source: http://gourmettraveller.com.au/restaurant_stars.htm

Gold Plate award 2009, Perth, Australia

2009 GOLD PLATE WINNERS ANNOUNCED

Over 1000 industry professionals and restaurateurs gathered at Perth Convention Exhibition Centre’s Bellevue Ballroom for the 42nd WA Gold Plate Awards. Guests were treated to a night of elegance with aerial artists, plate spinning stilt walkers and wines from some of WA’s world class wineries to match the exquisite menu created by the Perth Convention Exhibition Centre. Victoria Station – Burswood and White Salt Bar-Cafe and Restaurant took out this year’s Prix D’ Honneur awards for consecutively winning 3 times in their respected Gold Plate categories.

The coveted Premiers Award presented to the establishment with the highest score from all Gold Plate Finalists over the judging process went to Clarke’s at North Beach.

Winners Announced for 2009 are:
Fine Dining
Friends Restaurant – East Perth

Licensed Dining City Metro
Matilda Bay Restaurant – Crawley

Licensed Dining – Country
Must Margaret River – Margaret River

Licensed Casual Dining City/Metro
Red Cabbage Food and Wine – South Perth

Licensed Casual Dining – Country
Lime 303 – Albany

Un-Licensed Dining
Clarkes of North Beach – North Beach

Restaurant Within a Tavern Country/City/Metro
The George – Perth CBD

Restaurant within a Winery Perth/Surrounds
Chesters of Heafod Glen – Upper Swan

Restaurant within a Winery – Country
Xanadu Wines – Margaret River

Mediterranean Casual Dining
Anna’s Café – Mosman Park

Café Unlicensed
The Prophet Cafe – East Victoria Park

Licensed Chinese and other Asian Cuisine
The Silk Road – Applecross

Licensed Thai Restaurant
Nahm Thai Restaurant – Perth

Licensed Indian Restaurant
Punjab Indian Restaurant – Innaloo

Unlicensed Asian Restaurant
Thai Orchid – South Perth

Seafood Dining
(A)Lure – Burswood

Free Standing Café – City/Metro Licensed
Jac’s Café and Pizzeria – Applecross

Free Standing Café – Country
Bunkers Beach Café – Dunsborough

Coffee Shop
Coode Street Café – Mt Lawley

Family Dining
Gnarabar – Margaret River

Steakhouse
Char Char Bull – Fremantle

Buffet Dining
Café Hyatt – East Perth

Buffet Asian
Koh-I-Noor – Padbury

New Restaurant
Must Margaret River – Margaret River

Tourist Restaurant City/Metros
Sandalford Winery – Caversham

Tourist Restaurant Country
Millbrook Winery – Jarrahdale

Restaurant with in a Training Establishment
Bentley Pines Restaurant Swan TAFE – Bentley

Venue Caterer
Perth Convention Exhibition Centre – Perth

Excellence in Health Award
Scusi Restaurant – Halls Head

Wine List of the Year
Friends Restaurant – East Perth

Premiers Award
Clarke’s of North Beach

Congratulation to the winner!! :)

Source: http://www.cateringinstitute.com.au/gold-plate.php

Saturday, May 23, 2009

Cocktail: Robin's Creamy Blue Coffee Lagoon

Hi guys.. Are you a fan of cocktail? i have my own recipe for a creamy and coffee cocktail.. i have tried it before, really nice coffee and chocolaty taste with blue colour on the bottom.. What a nice cocktail.. :D

Ingredients:
- 40 mls of cream
- 10 mls of white creme de cacao
- 10 mls of kahlua
- 10 mls of blue curacao

Equipment:
- ice blocks
- cocktail shaker
- alcohol measurement
- cocktail strainer

Glassware: champagne saucer or Manhattan glass

Method:
- Put all the ingredients into the cocktail shaker glass except the blue curacao (always put the cheaper ingredients first)
- shake it, put into the glass
-the last trick is, measure the blue curacao and pour just into the middle of the glass. Hold for a while and the blue colour will go down into the bottom part of the glass..

ENJOY GUYS! ;)

Spanish Paella

Have you heard about paella (spanish people call it paeja)? if you don't know about paella, it is a spanish type of risotto with seafood inside. It is really nice with fresh ingredients and right method of cooking. so.. enjoy the recipe of paella..

• 3 skinless/boneless chicken thighs, halfed
• 3/4 lb chorizo, sliced on the diagonal
• 1/2 lb shrimp (16-20 ct), peeled/deveined
• 1/2 lb clams, live, scrubbed clean
• 1/2 lb mussels, live, scrubbed clean
• 2 1/2 cup short-grain rice
• 7-oz jar queen Spanish olives, stuffed
• 1 TBSP large capers, drained
• 8-oz bottle of clam juice
• 1/2 tsp saffron
• 1 TBSP vegetable oil
• 3 1/2 cup boiling water, ready to use

Sofrito (reserve 1 1/2 cups)
• 2 tsp achiote paste
• 1/2 yellow onion
• 2 TBSP double concentrate tomato paste
• 1 roma tomato
• 1 cup fresh cilantro, rough chopped
• 1 cup fresh culantro, rough chopped
• 1 large tomatillo, or 3 small
• 1/2 small green bell pepper
• 1/2 small red bell pepper
• 6 cloves garlic
• 1 jalapeno
• 2 tsp salt
• 1/2 tsp crushed black pepper

Brine (optional)
• 6 cups cold water
• 1/3 cup salt

Serve With
• fresh chopped cilantro
• lemon wedge for each person

This step optional: In a large non-reactive container with lid, like a glass jar, mix salt into cold water and dissolve completely to make brine. Submerge chicken into brine. Cover with lid. Refrigerate for 1 hour.
Combine all sofrito ingredients in a food processor to make a thick cooking base.
Boil water. Keep covered and ready to use.
In a paella pan (or another over-safe, flat-bottom pan with lid), brown chorizo over medium high heat. You won't need oil. The chorizo will render its own fat. After browning, remove chorizo into separate bowl and set aside.
Remove chicken from brine and pat dry. Brown chicken in same pan. (You may need a little vegetable oil depending on how much fat was rendered from the chorizo.) Remove and set aside.
Preheat oven to 375° F.
Keeping pan juices, add rice. Turn heat up to high. Stir constantly to get rice evenly coated (3-5 minutes). This act roasts the rice to give it more flavor. Add 1 1/2 cups of the sofrito, olives, capers, and saffron. Stir well. Add boiling water and clam juice. Stir to combine. Cover on low heat. Bring to simmer. Uncover.
Add chicken and chorizo back into pan, nestling the pieces into the rice. Cover. Using pot holders, transfer covered paella pan into pre-heated oven. Bake on lower middle oven rack for 20 minutes.
Then, bring pan out onto stovetop under low heat and nestle clams and mussels into rice. Cover and bring to simmer for 15 minutes. Uncover and add shrimp on top. Cover. (The clams and mussels take longer to cook. If you add shrimp at the same time, the shrimp will be overcooked.) Cook just until shrimp is evenly pink, opaque, and curled and clams and mussels have opened, releasing their juices. (This is where a clear glass lid is helpful so you can see through to check on the shellfish without having to uncover the lid, thereby releasing all the steam.)
Serve immediately with fresh chopped cilantro and a wedge of lemon for each person to dress their own plate. Goes great with calamari, sofrito potatoes, and sangria. Enjoy!

source: http://howtomakepaella.com/

Basic Sauce: Home Made Hollandaise Sauce

Nice, creamy sauce.. Perfect for your breakfast with sunny side up eggs, bacon, toasted bread and some sauteed mushroom.. :D yum!!! Ok, now, this sauce is based on egg to thickened the sauce. That's why you have to be careful, don't Fck'd Up your sauce into a scramble egg :p

all right guys, this is the ingredients:

7oz salted butter

2 egg yolks

2 tablespoons lemon juice

½ teaspoon fine grated lemon zest

2 tablespoons white wine vinegar

If you have unsalted butter, you can add a ¼ teaspoon salt to the sauce.You should not need to add any salt if the butter is salted but check the seasoning at the end anyway

Technique for hollandaise

First, we need to melt the butter. This needs to be done five minutes or so ahead of time so that the milk solids can sink to the bottom. This is important for when we whisk in the butter as it allows us to control the consistency of the sauce.

hollandaise sauce Place a large pot filled to a third with water on to boil. Choose a stainless steel mixing bowl that sits on top of the pot but does not touch the water and place the egg yolks, lemon juice, zest and vinegar into the mixing bowl.

Turn the heat down to just under a simmer, this is the ideal heat and won't cook the yolks too fast. Sit the bowl over the water and gently whisk the yolk mixture in the bowl over the water and they will slowly start to heat and increase in volume.

Don't forget the purpose of the whisking is not to aerate the mixture so much as to avoid the yolks catching and also ensuring even thickening. You will notice the yolk mixture becomes a little thicker on the bottom and around the edges. Keep a towel around the outside of the bowl so that you can remove it from the heat if it starts to form lumps from heating to fast.

Keep the yolk mixture moving constantly by whisking continuously. You will notice the bubbles that form will get smaller and smaller and soon become the larger part of the yolk mix as the runny yolk cooks. The only thing that is important to remember at this stage is that if it starts to catch, lift the bowl above the pot to slow down the heating. In around five to ten minutes, the yolk mixture should be holding it's shape like a soft whipped cream and the texture should be as smooth. This means the yolks are cooked but not to the point of being scrambled and you have made yourself what is called in French cooking a "sabayon".

Sabayon can also be made with yolks and sugar. This is the base for many well-known recipes like parfait and semi fredo (parfait with a fair amount of alcohol like tequila added and served semi frozen). Often this technique is also used as a base for decadent cake baking.

Next comes the whisking in of the butter, make sure the butter is boiling hot. Place the sabayon bowl onto a damp cloth so it won't spin while you whisk. While whisking fast slowly pour on the butter keeping a steady stream of butter but keep the stream as thin as possible.

Don't add more butter than you can whisk in, if the sabayon is overloaded it will split the mixture (be patient especially if you are a beginner). At first, the whisking is quite easy but as the butter is slowly incorporated, it becomes a little tougher. Add the butter slower at this stage to compensate.

As you near the milk solids, be at your most diligent not to add too much as the hollandaise is more likely to split at this stage, then slowly pour in the milk solids while still whisking, this will loosen the hollandaise and set the consistency. Usually adding all the milk solids is the correct amount of moisture that the hollandaise needs, but it can be too much so add slowly in case you don't want the hollandaise to be that thin.

Alternatively, if you have added all the milk solids and it is still thicker than you would like, add a little boiling water to compensate. Variation can occur due to the size of the eggs. Check the seasoning, transfer to a small stainless steel bowl and cover with cling film. Keep in a warm place until serving time. You can make the hollandaise up to two hours safely before you need it.

If the butter has been added too fast and has split slightly, you can use a blender to blitz the emulsion and save it. Please remember to keep the sauce warm, if it cools too much the butter will start to set and you guessed it "split", the most dreaded of all kitchen terms to a chef.

Different Flavours for Hollandaise

Lime hollandaise

Exchange the lemon zest and juice for lime zest and juice in the basic recipe. Like lemon hollandaise, serve with any kind of seafood or fresh water fish and crustacean.

Basil Hollandaise

Add chopped basil to the finished hollandaise, perfect in spring with new season asparagus and a great sauce for vegetables.

Béarnaise sauce

Exchange the lemon juice for strong tarragon vinegar and omit the lemon zest. Add chopped fresh tarragon, chervil and parsley at the end season well with freshly milled black pepper. If you don't have all those herbs, just use one preferably tarragon. The best red meat sauce ever!

source: http://www.reluctantgourmet.com/hollandaise_sauce.htm

Tuesday, March 24, 2009

Recipe: New York Cheese Cake

INGREDIENTS (Nutrition)

15 graham crackers, crushed
30 g butter, melted
896 g cream cheese
300 g white sugar
180 ml milk
4 eggs
230 g sour cream
15 ml vanilla extract
30 g all-purpose flour

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Source: http://allrecipes.com/Recipe/Chantals-New-York-Cheesecake/Detail.aspx

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