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Food, Wine and Coffee - by Jas

Food, Wine and Coffee - August 2006

A Japanese Oasis in Sydney

August 30th 2006 00:54
Mention Japanese food to some people and they go green at the gills. They think of raw fish atop sticky rice smothered in enough wasabi to melt their will to live. What a shame, as good Japanese food is not so much cuisine as a life affirming experience. It's all about subtlety and nuance and above all else - something that's missing from a lot of modern cuisine: elegance.
Tetsuya's in Sydney is Mount Olympus for lovers of not just good Japanese food but good food all round. In fact it's a wonderous fusion of Japanese and French food that takes the patron on a gastranomic journey. Their seafood barely sees a flame but the flavours transport one to the ocean itself.

Treat yourself to a degustation and you'll see what makes this restaurant 4th best on the globe - yes you heard right - we have one of the finest restaurants in the world tucked away behind the George St. cinemas. Don't delay as one day Tets will be gone and you'll have missed the experience of a lifetime


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Where do we go now?

August 29th 2006 06:05
I hate to oversimplify but I will just to tick myself off. Coffee drinkers can be split into two very broad groups:
1) Those that drink coffee purely for the buzz AND
2) Coffee lovers who are passionate about the aroma and flavour of the magical brew


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Mmmm...foamy

August 28th 2006 13:16
My coffee machine at home sits atop my kitchen bench like a stainless steel God. It should do too as it's the focal point of my kitchen, my apartment, my entire life really. As soon I rise each morning, my palate anticipates the first touch of rich coffee infused with creamy foam, beautifully balanced with just the right amount of acid and sweetness (that is of course if I get it right). It's all too easy to stuff the whole process up royally and end up with a cup of mud that tastes not unlike battery acid. Where to begin though. As most coffee based drinks incorporate milk in some way, let's talk foam.
Many people are under the impression that milk should be frothed with an up-down motion and that's fine. Notice that the constant up-down action reminds you of something though? And how very apt it is. Forget the up-down crappola, that's for amateurs. We need to start with the jug. Get yourself a decent stainless steel jug with at least a 600 ml capacity.

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