美食天地 今日: 0|主题: 5093|排名: 40 

最后发表： liuzilong
回复内容：

最后发表： pinklily
回复内容：
难怪你要一下子买9包啊！

最后发表： 818
回复内容：
这2个客人真是挑食，ls说的对，就给吃些油炸的东东，春卷，咖喱角，炒饭，炒面，蔬菜沙拉，主菜就是鸡好了，鸡可以照master chef里上次做过的一样做，好像就是整鸡在酒里煮，还放椰糖什么的，具体上他们网站查查。

最后发表： kyu
回复内容：
这是要斩谁

最后发表： timonxu
回复内容：



谢谢！在Coles的冷冻柜里找到了

最后发表： bujibuji
回复内容：



BOX HILL PP 海鲜店。还有德高海鲜。都有活鱼。PP 有带鱼。

最后发表： 美豆mochi
回复内容：
金味府
地址：760 TOORAK RD HAWTHORN
个人见解：过去几年有时候会有朋友约着去，刚开始得这家的装修挺好的，凳子也挺好的。不过第一次去吓到了，刚好这家正在接待旅游团的，好不热闹啊。还居然有个中年男人，不停的在各桌之间走动，不停的敬酒，不停的大声讲话。所以第一次的印象不太好，而且个人觉得火锅的味道实在太普通了，选择也很少。不过唯一觉得不错的是有烤鸭吃，我挺喜欢吃这家的烤鸭，可能不是很正宗，但挺符合我的胃口的。后来，又去了，发现这家改自助火锅了，味道还是不怎么样，比较好看结实的凳子换成了塑料凳，不过顾客好像还是挺多的。不知道为什么，像我的话就是冲烤鸭去的。呵呵。
价格：大约$25-$50p/p（不好意思，不太记得了)
照片:无

最后发表： aareon
回复内容：
Bunnings

最后发表： turtle
回复内容：
Chatswood, almost every Thursday

最后发表： bujibuji
回复内容：
赏心悦目

最后发表： ringsun
回复内容：

bream是鲫鱼吗？上次钓了两条，不知道是什么，看着是挺象鲫鱼。
不过我是在YARRA RIVER钓的啊，不是海水里啊？

[ 本帖最后由 ringsun 于 15-11-2010 22:05 编辑 ]

最后发表： jumper09
回复内容：
做得真好啊

最后发表： 小真
回复内容：
真看不出来这是菜啊～～

最后发表： salad
回复内容：
造型好可爱啊，像一杯有泡沫的饮料。就是这几个东西的口感加在一起不知道会不会怪怪的呢。。。

最后发表： 泡沫
回复内容：

要吃就得要做啦

最后发表： ribeka
回复内容：
其实现在澳洲很多日用品和国内差不多价格啊

最后发表： mermaidtear
回复内容：
回家过年哈哈哈~
2月回mel再杀去泡沫mm的聚会哈哈哈哈哈哈

最后发表： jcassar
回复内容：
有自己发明创造的
但今天这些是有菜谱的

最后发表： 大灰兔
回复内容：
没注意是立冬了， 刚好给朋友践行包了饺子， 算是歪打正着吧

最后发表： pretty
回复内容：
找到啦，这边不叫泡椒，叫酸辣椒。。。我已经做了泡椒凤爪了，超级好吃。哈哈哈

最后发表： charade
回复内容：
31. A cold beer at sunset

Let's see, you've got Opera House, bridge and harbour in your face and a cold, fruity, malty OB Organic Pale Ale in your hand, tailor-made for the Opera Bar by Redoak Brewery from organic hops and malt, and available on tap ($7). Not too shabby, really. Opera Bar, Lower Concourse, Sydney Opera House, Bennelong Point, city. Phone: 9247 1666. operabar.com.au

32. Miang kum from Sailors Thai

The heart-shaped betel leaf, the grilled Yamba prawn, shredded coconut, diced lime and crunchy peanuts, the explosive combination of hot, sweet and sour in the mouth … just brilliant ($26 for four). 106 George Street, The Rocks. Phone: 9251 2466.sailorsthai.com.au

33. Date tart from Rockpool

This rich, creamy, just-set custard tart studded with dates (part of a four-course $145 menu) has been on offer at Rockpool since 1984. Former Rockpool pastry chef Lorraine Godsmark also does a beauty at Yellow Bistro & Food Store in Potts Point. Rockpool, 106 George Street, The Rocks. Phone: 9252 1888. rockpool.com.au

34. Xiao long bao dumplings from Din Tai Fung

Half the fun is watching the white-gowned, white-masked staff make these little porkand soup-filled dumplings ($8.80 for six) in the seethrough kitchen while you wait for a table. The other half is eating them. World Square, 644 George Street, city. Phone: 9264 6010. dintaifung.com.tw/en/index.asp

35. Tonkotsu ramen from Gumshara

It's worth hanging around once you've put your order in for this seriously thick, lipsticking pork broth swimming with ramen noodles ($12) just to watch chef Mori's assured technique as he swirls broth, strains noodles and tucks in barbecue pork and soft-boiled egg at speed with utter concentration. Eating World, 25 Dixon Street, Haymarket. No phone.

36. Hainanese chicken rice from Temasek

The uninitiated may ask what is so special about a simple Malaysian dish of chicken served with a bowl of the broth in which the chicken is poached, along with a mound of rice cooked in the same broth ($12). Temasek's regulars know better. 71 George Street, Parramatta. Phone: 9633 9926.

37. Sweet Belem tarts from Sweet Belem

John de Almeida grew up in the Lisbon suburb of Belem, the spiritual home of pasteis de nata (Portuguese custard tarts). His flaky, blistery, eggy version ($3) is irresistible, especially warm from the oven, dusted with cinnamon. 35B New Canterbury Road, Petersham. Phone: 9572 6685.

38. Single-origin chocolate from Zokoko

Discover the joys of a true “bean to bar” operation at this small tasting bar/cafe at the foot of the Blue Mountains. Michelle Morgan sources microlots of single-origin cacao beans before roasting and processing them in artisan style ($9.50 for 85 grams). 3/84-90 Old Bathurst Road, Emu Heights. Phone: 4735 0666. zokoko.com.au43

39. Soya chicken from Emperor's Garden BBQ and Noodles

For the best fast food in the city, join the queue at the takeaway window for a whole lacquered soya chicken ($19.80), shivery white-cut chicken, crisp roast pork or tender char siu pork to turn into an instant meal. 213 Thomas Street, Haymarket. Phone: 9281 9899. emperorsgarden.com.au

40. Roti canai from Mamak

One of the good things (okay, the only good thing) about having to queue at this modern Malaysian Chinatown favourite is watching the chefs twirl the roti canai flatbread in the air. Served with two curry dips and spicy sambal sauce ($5), it's a treat. 15 Goulburn Street, Haymarket. Phone: 9211 1668. mamak.com.au

41. Shaved cabbage salad from Cafe Sopra

Chef Andy Bunn has the knack of taking good, fresh produce and doing very little to it – ergo, very finely shaved raw cabbage tossed with a snowstorm of grated parmigiano-reggiano and a dash of balsamic vinegar ($18). It's raw food's newest celebrity dish. 7 Danks Street, Waterloo. Phone: 9699 3174. fratellifresh.com.au

42. Confit of ocean trout with fennel salad from Tetsuya's

The most celebrated modern Australian dish of all (part of a multi-course degustation, $200 a head) can be traced back to the early '90s. Salmon wasn't available all year round, so Tetsuya's Tasmanian suppliers gave him some ocean trout to bridge the gap. The rest is history. 529 Kent Street, city. Phone: 9267 2900. tetsuyas.com

43. Caramel sauternes custard from Marque

A pre-dessert isn't normally the highlight of a $150 degustation menu but this is so smooth and creamy and lightly tangy that you feel sorry for the dessert that has to follow it. 4/5, 355 Crown Street, Surry Hills. Phone: 9332 2225. marquerestaurant.com.au

44. Eggnet with pork, prawn, peanuts, bean sprouts and sweet vinegar from Longrain

Martin Boetz's signature light and lacy eggnet stuffed with all matter of deliciousness ($28.50) shot to fame last year on MasterChef Australia as the subject of a celebritychef challenge. It didn't need the publicity. It already knew it was good. 85 Commonwealth Street, Surry Hills. Phone: 9280 2888. longrain.com

45. Blue swimmer crab sandwiches from Guillaume at Bennelong

The perfect bite before the opera – or any time, really. Delicate miniature sandwiches filled with blue swimmer crab and coriander mayonnaise (part of a four-dish tapas menu in the bar only, $35). Sydney Opera House, Bennelong Point, city. Phone: 9241 1999. guillaumeatbennelong.com.au

46. Speck, gorgonzola and radicchio piadina from La Piadina

Brothers Damiano and Fausto Zizioli have dedicated this little spot to parchmentthin, hot-off-the-grill piadina (Italian flatbread), filled with everything from speck and gorgonzola ($12) to Nutella. 106 Glenayr Avenue, Bondi. Phone: 9300 0160. lapiadina.com.au

47. Pork belly and kingfish skewer with tarragon salsa from Neutral Bay Bar & Dining

It was obvious from day one of Alex Kearns and his Glebe Point Diner team's opening in Neutral Bay that this clever, cubist combination of crisp belly pork and melting kingfish ($20) would be a new north shore must-eat. 132 Military Road, Neutral Bay. Phone: 9953 5853. nbbaranddining.com.au

48. Baklava from Greek Cakes by Eleni

When Greek Cypriot baker Fanos Papacharalambous and his wife, Eleni, reopened their popular cake shop in 2009 after a six-year break, they were rushed off their feet for the wonderfully sticky, flaky, nutty baklava ($3 a piece). 914 Anzac Parade, Maroubra. Phone: 9349 1800.

49. Butter-poached Murray cod, wakame, Jerusalem artichokes, roasted endive, bone marrow jus and puffed skin from Sepia

Sepia chef Martin Benn has some inside help when it comes to sourcing great produce, with top fishmonger George Costi as partner. This Murray cod is typically refined and restrained, yet quietly revolutionary ($44). Darling Park, 201 Sussex Street, city. Phone: 9283 1990. sepiarestaurant.com.au

50. Suckling pig panino from Pilu Kiosk

At the sweet little alfresco terrace cafe next to his beachside Freshwater restaurant, Giovanni Pilu tucks his signature roast suckling pig into a fresh panino ($9.50), along with sweet apple, shaved fennel, rocket and mustard mayo. Moore Road, Harbord. Phone: 9938 3331. piluatfreshwater.com.au

最后发表： 雅瑶冬月
回复内容：
再提一个我的至爱， 宝华路坚记的伊面，未见有能出其右者。

最后发表： andywang
回复内容：
天津老乡 拉拉手  来悉尼到我家来

最后发表： 亚洲健身姐夫
回复内容：
我家吃肉，从来都是先那水煮一遍，然后才用的

最后发表： ribeka
回复内容：
这里的鸡这么危险的啊

最后发表： 大灰兔
回复内容：
好Q啊， 估计舍不得下嘴

最后发表： kun2009
回复内容：
这个我一定要山寨一次,我一个人3天可以吃一小桶,一桶6刀,还不如自己做呢,我看成分里还写了虾酱,但是我看电视正宗的里面要加生蚝,不知道夏天会不会吃出问题~~~

最后发表： yan1125
回复内容：
墨尔本的公共假日餐馆都加收服务费吗？如果收的话，bill的10%-15%？？
估计华人的餐馆不会加，鬼佬的餐厅或cafe可能就要加了吧。

最后发表： Iris2019
回复内容：
谢谢回复！

最后发表： eva_kong
回复内容：
买现成PUFF PASTRY，切开一卷就完成

虽然我没做过

最后发表： qzd163
回复内容：
铝纸主要不就是用来烤食物用的吗？

最后发表： 语之玫瑰
回复内容：
顶一下15楼的受害者～～

最后发表： Espresso
回复内容：

650g ........ 带骨头吧

最后发表： eva_kong
回复内容：
不简单，不能称懒人，实为高人

最后发表： alice1
回复内容：
酒饼就是酒曲，1个小丸子可以发600克糯米

最后发表： qzd163
回复内容：
以前喜欢铁观音，后来跟风换普洱，去西湖茶场试过西湖龙井后发觉原来真正好的绿茶一点不伤胃，对肠胃道清洁作用很明显，怪不得世界卫生组织极力推荐。

最后发表： outdance
回复内容：
看起来很不错 ！！！

最后发表： outdance
回复内容：
口水了
“！！！！！

最后发表： Dreamhouse
回复内容：
这叫做分散注意力
呵呵呵。

最后发表： 四海渔具
回复内容：
好像很好吃。。。