Geek Culture Cafe

[Dwarfman]

As I mentioned Saba. The price of beer at the establishment is expensive. But that being said they are all specialist beers. None of these are standard and what they would call standard are premium beers that you would pay full price for anywhere else.

To clarify when I recomended the affordability I was referring to the food. Entree, Main, One glass of beer. To pay 50 dollars for all that, when considering it's location, is pretty good.

Also I would look at all the extra tax that's being heaped upon import items and all alcoholic beverages before blaming a single establishment for that empty feeling in your wallet. To that end the prices are affordable because unlike most establishments, The Belgium hasn't really raised their prices for well over six years. Believe me when I say you pay a small percentage of the wages to those good people pouring the beer. The rest goes to the government
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'Romance aside... I only drink a Martini if I'm alone or with somebody!'

[Saba]

look at the price of hogarten over the city...that one establishment ruined the secret and no every unwashed bum wants it...so now everywhere charges too much for it
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Hoopsnake Comics - user contributed comics

[Dwarfman]

'Every unwashed bum' I like that. I'm going to have to use that some time. At work we call them Plebians from the latin refering to uncultured peasants.

Yes it is true. Establishments like Belgim Beer Cafe among others have set a standard that you would usually only find in Melbourne or Sydney. But this I think is a good thing. It gets people educated to a higher quality that was not readily available. Let's face it how many premium beers both international or domestic can you think of that were around say ten years ago.

If the prices are high at the moment it's because this quality is limited to a few places. Melbourne and Sydney the prices a much lower, due to the already high standards all round. When it comes to culinary quality, Brisbane is still a welter weight. We got what it takes just wait for us to catch up.
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'Romance aside... I only drink a Martini if I'm alone or with somebody!'

[Dwarfman]

Restaurant Review - Milano, Inner City

Okay, so a couple of weeks back I met up with an ol' work mate of mine, Justine. This can be a difficult thing to do when you all work in hospitality, long hours and unreliable rostering can be a real pain when organising these things. However fortune was with us and we decided to meet up a Milano's - located at the top of Queen street.

We caught up on all the gossip, traded insults about our mutual employers and managers and of course ate. And ate. I love hanging out with Justine. She has my sense of humor. I also enjoy watching her eat. It was I who coined her nickname 'The Glacier' - because she's like an unstoppable glacier, slow, but enduring, in the end all is consumed within her path...

We ordered a heap of food and all at once. I had a Tuscony Pizza, she a ceaser salad with smoked salmon. Between us also was bruschetta and a bowl of frites with aoli. All were good sized portions especially the salad which was buried under a heap of salmon! The pizza had a good crust and was full of flavour. The bruschetta could have been seasoned more but was tasty nonetheless.

The only let down in the meal were the chips. As one who has slaved over chips for nearly six years I'd like to think I know what I'm talking about here. They were of the McShite shoe string variety that lacks crispyness even if you burn them. I also found the aoli a little bland - plenty of garlic but none of the tang of a proper mayonaise...

Service - Justine, a veteran of the floor commented many times about the long waits between service, and when the service came it seemded nervous and unsure. It was a busy day, but there were enough waitrons to do the job.

Food - Aside from the soggy frites, the kitchen kept it's end of the deal. Good size, good flavour. Not only was 'The Glacier ' pleased, she was completely halted to boot!

Wine - I stuck with pints of Becks that day. Milano does have an extensive wine list and a variety of import and local beers to choose from. Justine had coffee. Which she liked. This is important. It means they know how to make coffee without burning it or making it too watery.

Atmosphere - So we were in the queens street mall on a busy sunday, with screaming kids and loud mouthed houlagins running around. Nice place but can get noisy.

Affordabilty - This was actually a suprise for us both considering the amout we ate and drank. A pint, two mochas, a pizza, a ceaser, chips and a bruschetta set us back less than $75

Final Verdict - Justine and I had a great time. We caught up, ate some nice food and left satisfied. I would recomend to anybody. Although I would warn my fellow chip nazis before venutring forth!
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'Romance aside... I only drink a Martini if I'm alone or with somebody!'

[Dwarfman]

Dwarfman's lessons in service.

Ahhhh...I've had holidays, my new menu has finally been officially given the okay and awaiting printing, Ive done the hard yards and earned a pay increase and a bonus...time to dust off my section and get stuck into reviewing and cooking But first I would like to take the opportunity to get something off my chest... The overall service of the fine city of Brisbane STINKS

During my holidays I had the chance to view the interiors of many an establishment only to be affronted at the appalling quality of the floor staff claiming to be working at these venues - including my own! As a hardened veteran of hospitality I really should be sympathising and taking pity on these poor fools. Alas I learned my trade at Pier Nine, a place whome Gourmet Travellar described the floor staff as '... a well drilled army.' I have no sympathy.

Why? These people are my face, my eyes, my ears. They are the first and last impression that is imprinted and remains on the minds of those whome eat at my establishment. The food could have been michelin quality, but bad manners, tardiness and just plain stupidity ensure a customer never customs upon you again. Like wise if a meal is bad, good timing, a pleasant demeaner and excellent skills could invariably save the day

So here is a small list of things that you should expect from your waiter serving - and alas very rarely receive.

Knlowledge of product - A waiter should be expected to know the basics of the menu and should have a list of the specials that day. Experienced waiters should also have a knowledge of wines and beverages as well. How many times have you heard the words "...ohh, wait! I'll just check with the chef"

Promptness/ Eyes on the job! - A waiter should be on the ball. If your water glasses a almost empty your waiter should see this and refill them when they get the chance, if your table has finished eating they should be there to clear away and so on. Too often I find myself thirsty, buried under plates and trying to get the bill but my waiter has wandered out of their section and can't be found

Appearance - The boys and girls of Pier Nine worked hard ass for twelve hours a day, left work, partyied if they had the chance and came back looking vaguely like a human being. Too often I see people come in looking like **** - and some of these people haven't even been out or working hard. I can understand working through a hangover, but some people seem to insist that they can party every night and perform and look good. They are sadly mistaken.

Assertive - Your waiter should never be rude, but niether should they be weak and soft. A waiter should be confident enough to be in charge of the situation without demeaning the guest. They should be able to recomend and guide the guest on their culinary journey.

Hospitality - The definition of hospitality is to be - funnily enough - hospitable. To be open, welcoming, friendly and not take crap in a polite manner. Too often I see waiters take comments too personally and lash out, or take their personal emotianal baggage to work for all to see, or just carry on cranky. You may think this is rich coming from a Chef. You'll here me curse and swear and pay out halfway down the street. As soon as I am with a customer however my whole demeanor changes. It's an act I know, but a necessary one to ensure everyone has a great night.

Well! Now that that's out of the way...
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'Romance aside... I only drink a Martini if I'm alone or with somebody!'

[Dwarfman]

Restaurant Review - Dicey Rileys, Garden City (or why does pub food have to suck!!!)

Okay so I don't normally eat at my fellow Liquer Land hotels for a good reason. They all suck! They are typically full of mindless, pokie addicted, obese boguns who wouldn't know what wholesome meant unless its on some equally repulsive reality TV show. The quality of cooking is no different either. Equally mindless drones more often than not wacking out freezer boxes of pre-portioned, pre-sauced, tastless, gormless ****.

So why? You might ask. 'Why would you Dwarfman of all people eat at a pub?'

Well my Brother and Sister-in-law returned from USA and I wanted to shout him a beer. Okay I wanted to shout him a lot of beer! And I could think of no where else better than my local watering hole, Dicey Riley's at Garden City. Two pints of guiness later we were getting quite peckish. Being a quiet monday night most of the other resaurants were closed so we decided to eat there. BIG MISTAKE!!

Bro had Lamb shanks, I had the gourmet sausages. Both were served with mash and drowned in gravy. The Lamb shanks which may have been cooked with their own sauce was tastless and sinewy. While my sausages were tastey the gravy was dry - I say dry cause it had a skin and it was far too salty - and lumpy with leftover residue from whatever powdered stock they worked from. The potato was horrible. Poorly seasoned and it too had a dry crusted skin on it as well.

Service - Okay I do have a good raporte with most of the bartenders here so I can't give them all crap, however they're counter service only and the waitstaff are inattentive and forgetfull that they are there for the service of the customer.

Food - I will rant more about this later in my summary, suffice to say...FOUL!

Wine - NO wine of any real quality here. This is not a suprise, Dicey specialises in Beer. They have a wide range and can satisfy this Dwarf admirably, however they don't specialise in the same way other beer havens like the Belgium or Pig and Whistle do. There is more to Ireland than an endless flow of Guiness.

Atmosphere - OKay its your typical pub. However, due to its situation in Garden city it is a pub without pokies!!!! Due to this you'll find this place a haven for non-pokie punters, buisnessmen, tradies an other people who have IQs higher than two digits.

Affordable - Yesssss yes alright it's affordable. Everything is at a price within the means of anybody and this is a good thing. Its just a shame that people have to suffer with such low expectations.

Final Vertict - Drink beer here. Eat at Toscani's next door.

Okay at the end of the day we the people seem to believe that pub food should taste average. This is not true! The Norman, The Fox, The Melbourne heck even The Pig an' Whistle franchise are all renown for their good food. Why? Because they don't believe in average. Pub food is of course meant to be simple - pies, sandwiches, fish n chips, slabs of meat etc - but guess what! Most of the stuff you see in bistro and ala carte are just as simple. All we've done is jazz it up and make it look awesome. Chefs like Gordan Ramsey and Rick Stien more often than not make dishes by copying old school English pub and provencial French roadside meals and elevating these basic ideas into something fine dining.

At the end of the day the only difference there should be between a pub chef and an alla carte chef is " oooooohh...aaaaahhhh" from the customer. Alas this is rarely the case.
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'Romance aside... I only drink a Martini if I'm alone or with somebody!'

[LolitaDoll]

a little late and a tad off topic but Chaos Lord Fu what type of diabetic is your dad? type 1 or type 2?

if he's been newly diagnosed as type 1 (takes needles for insulin) a large misconception is that diabetics can't have any sugar. I've been a diabetic since i was a 13month old baby which was pretty rare to be that young with it. I have a normal diet like anyone else with icecream, chocolate, etc and adjust my insulin accordingly.

if he's type 2 (takes tablets) and was diagnosed with it due to health/weight problems i can understand the aversion to sugary foods. but with advice from a good diabetic doctor he should still be able to enjoy most of the foods he loves ^-^

i don't obviously now all the details but i just thought i'd give a opinion if it may help ^-^

[Dwarfman]

http://diabetes.webmd.com/features/7-healthy-desserts-for-your-diabetes-diet

Yahaaayy!!! I found me a web site that has diabetic friendly desserts and stuff.

hmmm...actually I'll have to make a confession

When I was at TAFE I had the chance to make an assignment that would at the end of the day help me help diabetics when making menu decisions.

Alas I abandonded this asignment as too hard and instead created a menu that would suit....<cough>....<wimper>....VEGETARIANS!!!!! \


To all of you who are or know anyone who is diabetic please accept my most humble appologies. Unlike the heretics you people have legitamite nay life threatening complaints. Know that I shall try my best to ammend this...
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'Romance aside... I only drink a Martini if I'm alone or with somebody!'

[Dwarfman]

Restaurant Review - Barolo Mary Street City

So I don't normally get Saturdays off. Being a Chef you ask for a Saturday off and people look at you funny then laugh - and that's just when your the boss! So when they told me I didn't have to work I took this devilish opportunity to go out and let my beard down.

I started my night at Barolo, located at the corner of Felix and Mary street. This is the third Restaurant in the Russel Armstrong empire. Russel is Brisbane's equivalent of Gordan Ramsey. A scary forboding individual who despite the fact that he's an arrogant Git is also very good at food.

The Italian inspired menu at Barolo is scaled down from the last time I was here, however this just means that they've scaled things down to concentrate on making the good stuff even better. There's still a wide choice of stuff available.

I decided to go for a Tapas of Pork and Duck terrine. Two slices of yummy porky/ducky goodness wrapped in pastry. For a main I chose the rabbit risotto with lardons and pesto washed down with a glass of house Pinot Noir. Dessert was a traditional sicillian olive cake with a rich vanilla bean icecream. I washed this down with an italian dessert wine.

Service - Punctual. Proffesional. Knowledgable. Friendly. This is so damn refreshing to many places I've visited recently. Excellent.

Food Done well and done properly. The Terrine was tasty and the risotto cooked properly - butter, stock, cheese NO CREAM!! The dessert was magic. I was suprised by just how good it was.

Wine Extensive range. Each one complimented my food perfectly. My only biff was the price $14 is far too much to pay for one glass of wine. The coffee was excellent.

Atmosphere Comfortable seating and a relaxing environment. The only thing that wierded me out was for a while I was the only person there. It's a little freaky eating all alone.

Affordablity Considering that the place is run by a world renown chef and is in the city I was suprised by how relatively cheap my little venture was. My tapas was $9. Most entrees were priced in the $16 - $20 when most places would charge $22 and mains and pastas were all well priced too.

Final Verdict I enjoyed my meal here and would come back again and again. The only thing that I don't get about this place is why is there hardly anyone here! This is a great venue and everytime I'm here its deserted. THIS IS A CRIME!!! EAT HERE DAMNIT!!

This place is ideal for any group even if that group is a company of one!
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'Romance aside... I only drink a Martini if I'm alone or with somebody!'

[Dwarfman]

Cooking lesson - Risotto

Risotto is an easy recipe to know. It's tasy and you can make a big batch and keep it for several days. Just remember what ol' Dwarfman tells you and you can't go wrong

First things first. Rice. When making risotto always use aborio rice. This is a short grain rice which can be bought anywhere. You can substitute with other short grains however DO NOT USE LONG GRAIN RICE!!!

To make a basic Risotto you need these other ingredients;
-Brown onion (Finely Diced)
-Garlic (Finely Chopped)
-Parmesan Cheese (Grated)
-Stock ( Chicken or Vegetable prefered you can use real stock or booster)
-Butter
-Lemon juice
-Seasoning
-Olive oil (For cooking)

Method;

- In a saucepan or pot of appropriate size, cook without color your diced onion and garlic.

- Add your rice. Mix together over a medium heat, making sure that the rice is well coated in olive oil - You may need to add a little more olive oil as necessary.

- Once your Rice starts to become transluctant - that is to say clear - you can now add your stock. Remember! The ratio of stock to rice is 2 to 1. So for 1kg of rice you add 2L of stock, although you may need to add more later on. Also add your stock whilst it's boiling. The hot stock will mean the rice cooks faster.

- Allow your stock to cook on a low heat for about 10 minutes. Stir occasionally so the rice doesn't stick and burn.

- At this point your rice should have absorbed most of the stock and be slightly cooked but still a little crunchy. At this point you could do what we do and take it off cool it down in the fridge and portion it up appropriately for service. Or you could just keep cooking...

- Turn up the heat slighly and add some more stock. Now add your cheese, butter, and lemon juice. Continue stiring until the mixture takes on a creamy texture and your rice el dente - soft but with a slight bite to it. Season as required.

This is a basic recipe. You can add or serve this with almost anything. My favourite variation is adding some sauteed mushrooms and chorizo sausage into the mix then finishing with some rocket and balsamic glaze over the top!

NOTE - You will notice there is no cream in my recipe. This is because the butter, cheese and rice starches combine with the heat to create a creamy texture. DO NOT ADD CREAM TO YOUR RISOTTO!!!! Cream is for zombie *#@! who can't cook. If you add cream I'll know. And I'll find you... [/u]
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'Romance aside... I only drink a Martini if I'm alone or with somebody!'

[Dwarfman]

Restaurant Review - Fifth Element, Corner Tribune St and Little Stanley Southbank

Thursday I'd given myself a day off and had wandered into the city under the pretense of eating and getting violently drunk when I decided to grace Dingo with my presence. Deciding that maybe just once I'd be sociable I decided to go watch GI Joe, which was a lot of fun, however I was left lacking two decisive things. I was starving and I was sober!

Fortunately there's a new restaurant just up from the cinemas at southbank Fifth Element. This is a very shiny, very up market spot which caters for people who A. Like good food and wine B. Have the New-Yen to pay for it chummer.

I settled down in a comfy chair and ordered one of the cheaper Pinot Noirs before diving into the rich French Driven Menu. The menu is extensive, featuring individual Tapas as well as shared platter selections and a section dedicated to all things cheese. This is on top of the usual entree, main, dessert

My Entree was ballontine of Squab - That's a kinda iddy biddy wild chicken that's been wrapped up and stuffed with yummy filling. In this case Pistachios - served with some baby vegetables and madiera jus. All washed down with my Pinot ... which I think might have been from canberra

My main was the Lamb Tenderloin cooked perfectly medium rare served with sweatbread - that's the lymph gland of a sheep. Don't cringe! It's boody tasty - stuffed mushroom, creame fraiche and porcini jus. This was a very rich dish and a glass of Merlot from N.Z. was needed to help wash it down.

Finally desert. There were several curious choices but in the end I chose the mandarin and szechwan pepper soufle served with chocolate sauce and pumpkin icecream. A curious combination but damn tasty especially with a dessert wine all the way from spain.

Service - Friendly & Proffesional. The floor staff carried themselves well. They seemed a little out of sinc with the kitchen but then again they were busy.

Food - I'm almost inclined to give these guys five points the food was cooked perfectly and the flavours were well balanced especially the lamb which needed the creme fraiche to cut through the richness of the dish. The souffle was perfect. Although in the end though the food may be considered too rich and too flavoursome for some palats.

Wine - Okay in all seriousness I have never seen a menu like this in Brisbane until now. This has got to be one of the most extensive, expensive and a few other words ending with 'ive that I have seen in a long time. The wines range from everywhere across the world and can be purchased as a taster, half glass, full glass and bottle. This may seem wierd but the have taster shots of 1988 Grange Hermitage for $20 a shot WHO THE HELL DOES THAT!

Atmosphere - I'm sure I've mentioned shiny several times but the place is ... well shiny. The whole venue follows the theme of the elements - water cascading behind the bar, columns of little the flames, white drapes for wind, hard brick, smooth stone for earth. I found the place as a whole relaxing putting me in the right frame of mind to enjoy myself.

Affordablilty - Yes as you may have guessed you'll need to save your pennys if you wanna eat and drink here. Most of the wine available would be beneath the means of most people and even I had to tread carefully and order the 'al cheapos' available.

Final Verdict - If it weren't for the price tag I'd eat here all the time. The food is sensational, the service comendable and the wine something to be experienced.

I'd especially recomend this place to true gourmands and people who are trying to impress members of the opposite sex who have a taste for good food and wine.
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'Romance aside... I only drink a Martini if I'm alone or with somebody!'

[BlackDingo]

[Corvus]

[Dwarfman]

Oooohhhh cummon!!!! It's bin ages since I've played Shadow Run!!!!!

Like I've got a manual somewhere to check the freakin' spellin'.......

.....

.....

... Ohhhh... Okay I do have a manual to check the spelling but seriously
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'Romance aside... I only drink a Martini if I'm alone or with somebody!'

[Corvus]

[Dwarfman]

Restaurant Review - Aria Eagle Street Pier City

Late last year I was saddened to hear my beloved alma matar, Pier 9 had been sold. Quite abruptly sold at that. The sale happened so quickly that a lot of people were left wondering W.T.F mate and a lot of good workers found themselves on the rebound.It wasn't long after, it was discovered Mat Moran was planning to open Aria II in Brisbane and like Rome it was built upon the bones of the fallen.

Aria was meant to open last year in november...then this year in february...then April. Now into the end of August it has finally opened with much fan fair and hoo haa so I decided to wander in and check out what the fuss was.

Initially I had trouble getting into the place. This was not due to my appearance rather than the place was booked out. I was told there maybe room for me in about an hour and a half so I moped about the city until such a time that I was granted access. After a quick beer at the luxurious and well stocked bar I was escorted to my table and was introduced to what is currently the most expensive menu in Queensland!

The menu itself is very fine dining featuring only the best ingredients and a grill section that has steaks ranging from $36-$160 in price!

My Entree was my favourite seafood ever the scampi - think armoured prawn with claws . The fine, sweet, delicate, who needs woman when flesh is so sexy meat had been wrapped in tunisian brik pastry and so fresh I felt compelled to eat the shell that was still attached.

My main was the chicken breast, cooked perfectly with the bone still attached and served on a bed of lardons and potato. Both courses were washed down with a glass of Queensland Verdehlo.

Dessert was a curiosity. A banana brulee but not in any normal sense. Unlike a normal brulee - baked custard in a ramekin with scorched sugar on top - this one had a slice of baked custard almost like a bavois or a parfait topped with toffeed slices of banana. Brulee but not brulee Tasty though and washed down with a glass of Late Harvest from Ballandean Estate (Queensland)

Service - Proffesional & knowledgable. They were friendly but loosened up greatly when they found out I was in the industry. A few bugs still need sorting out though on several occasions I had someone go and take care of an order only to have someone else rush in and complete it for them. Either they're very competitive or just out of sinc

Food - I had chosen scampi and chicken for a reason. These are the two items on the menu most likely to get screwed up if something goes wrong. They were perfect. No other word is needed to describe the food. Perfect.

Wine - I'm impressed to see a large variety of 'local' wineries making the grade in what is an extensive and well put together list. Good stuff.

Atmosphere - I will confess I was a little set back by the changes made to the place. Pier 9 was always open and bright and loud. Now the place feels closed in and dim. Far too much brown. Everything was covered with the same wood venier. All in all it makes for a nice formal dining setting but I confess I prefer the open frivolity of Pier 9

Affordability - Hmmmm... I remember back in my youth when I was eavesdropping on a phone conversation involving my chef Michael Wood and a supplier, "...No I'm sorry I'm going to have to change supplier. I don't think Brisbane is ready for $50 Bugs".

The Question I ask is, is Brisbane ready for a $160 piece of Sirloin? Okay its Wagyu, it's 9+, there's 200 grams of it fair enough maybe. But the chicken was $36 dollars. The scampi $26 - That's right people $26 for an entree Don't get me wrong, they're using the best ingrediants money can buy, and yes you are eating at an expensive location - $60000 a month as I recall - but I can't help but feel we're paying for more than just food and location. We're also paying because it's Mat Moran's new restaurant. This is something I do not agree with

Final Verdict - If it weren't for the ludicrous sums needed to eat here I would say give Aria a go. The food is exquisite and will set a bench mark for Brisbane city dining in the future. But why can't this type of food be more accesible to the masses. Granted most of the masses are complete morons who deserve to starve, but there's plenty of middle class gourmands out there who will be unable to eat here even once in their lives

I'd recomend this place to the rich and vain. I wish I could be a little more possitive but unless you are a single gourmand such as myself who knows how to save so he can afford to eat 'big' then...well...
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'Romance aside... I only drink a Martini if I'm alone or with somebody!'

[Dwarfman]

Restaurant Review - Allure Calton Crest Hotel City

I'd gone to Allure earlier this year and decided not to review it as all in all it was below par. Way below par. The menu was unimaginative, the staff inattentive and considering the hype it recieved when it opened I was dissapointed. Yet I felt that maybe I was too harsh and resolved myself to visit again later to see if anything changed. For the most part I can say yes.

The menu 'thank the maker' is no longer some strange brief interlude with tedium, and now features a dessert buffet complete with chocolate fountains. For an entree I had baked polenta with gorgonzola and mushrooms, a tasty dish despite its dryness. My main was braised beef cheek - think mouth cheek not bum cheek - that had been braised away long enough for it to fall apart just by asking it politely. It was served with roasted vegetables and a thick hearty syrupy wine jus. Both of these were washed down with a glass of Merlot.

I would have had desert yet for some reason was not offered. I wasn't quite sure why and since the waitress wasn't realy around to ask questions to, I left it there.

Service - Has improoved but not to a level deserving four which I would have prefered from a restaurant attached to a massive hotel chain. Floor staff were knowledgable and attentive when they were there but that was my problem, they just weren't around enough! I wasn't even offered a coffee!!!

Food - Much better! I would have given the kitchen two in my previous encounter, but now the menu is kinda interesting and the dessert buffet is a nice touch too.

Wine - I will confess I've been spoilt by the wine selections in previous reviews. I will say that what the menu has is solid. I'd comment on the coffee...if I had any...but I didn't

Atmosphere - Nothing has really changed since I've been and nothing probably should. The restaurant is a very nice set up and would make anybody feel at ease.

Affordability - OKay some of the mains are expensive but all things considered this was one of the cheapest feeds I've had dining in the city. Two courses and a glass of wine and a lite beer set me back just a little over $54 dollars. Try doing that at Aria

Final Verdict - I must say that I'm glad I gave Allure a second chance. During the time in between they have inprooved. A lot! Their floorstaff still needs fine tuning - and maybe some tracking locators - but all in all check the place out.

I'd recomend this place to anybody. Families, groups big and small or even one lone hungry Dwarfman
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'Romance aside... I only drink a Martini if I'm alone or with somebody!'

[Dwarfman]

Cooking Lesson - Mangoes

It's the middle of summer and mango season has almost come and gone. I would suck if I didn't give you people at least a couple of handy recipes for these D-cup globes of golden goodness

Recipe 1. Mango Mayo - This is quick and easy and goes with seafood and chicken.

You need; The flesh of one mango, a squeeze of fresh lime juice, half a chilli (with the seeds removed, finely chopped) and 500g of whole egg mayonaise ( I prefer japanese mayonaise which you should find in the asain section of supermarkets or better yet an asian store )

Method; First either 'blitz' the mango pieces in a food processer/blender or with a knife finely chop the mango into a pulp. Then in a bowl combine all the ingredients together with a whisk or spoon. Season with a tiny pinch of salt if needed. Serve

Recipe 2. Mango Salsa - I use this recipe to put over freshly shucked oysters but you could use it for any seafood.

You need; The flesh of one mango ( finely diced), Half a small red onion (finely diced), One red chilli (seeds removed, finely diced), A quater of a cup of coriander and mint leaves ( all finely chopped) and a squeeze of lime juice.

Method; Well all the work is in the food preparation. Once everything is cut up combine it all together and serve.


Alright kiddies give those a go for christmas and let me know if you want any more mango recipes
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'Romance aside... I only drink a Martini if I'm alone or with somebody!'

[Dwarfman]

Restaurant Review - Boardwalk, Eagle St Pier

I did promise in my blog that I would review Euro, however I've also felt that lately my reviews are too fine dining so I'm going to give a review for the masses. Boardwalk is a restaurant/sportsbar located right on the pier. To get to it find the Pig'n'Whistle on Eagle St then walk down the stairs you can't miss it.

On my holidays I went their about three times. Twice to eat the other to drink large quantities of alchohol. The times I came to eat I had the pizza and the rump steak special. All were very tasty however the kitchen over cooked my steak, a crime if it weren't for the fact that it was still tender and tasty - methinks they left it to rest someplace too warm!

Service - Alas counter service knocks this back from a potential three . Alas the establishment is designed more for quantity of patrons and for the large numbers they do the team is well suited for the task. They do however lack that personal touch.

Food - Good quality shove it down their mouths grub. This may sound like a horrible verdict but its the sought of food that's well suited to the venue. Tasty, fast, cheapish.

Wine - Okay soo I didn't drink any wine, however like I said their bar is well stocked, although you may need a whip and a chair to ease your way to the bar when it's happy hour. Seriously when I was there with a group of friends the guys who were shouting took 20 minutes to purchase alchohol. We thought we'd have to send in a blood hound to track them down!

Atmosphere - You are in a busy noisy bar with/without your mates with a bank of TVs all tuned to sports or the fashion channel - or as we in the hospitality industry call the soft porn channel - over looking one the most beautiful views in the city of Brisbane. Hell yeah you have atmosphere and lots of it! I normally dislike the decor of most pubs but this place is well kept and in prime position. Just take care not to be run down by the cyclists while you enjoy your view

Affordability - Once again very affordable and the little promos they have make it even more so.

Final Verdict - This place is no run down pub and niether is it a ritzy nightclub. What it is, is a watering hole worth going to and worth going back for a visit ... or a beer.

I'd recomend this place to city dwellers close to the river who need to blow of steam after work or large groups of mates out to have fun.
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'Romance aside... I only drink a Martini if I'm alone or with somebody!'