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The Cupping Room Restaurant Review

Posted by Gary

Sunday in Canberra was pretty glorious. The sun was shining and the sky was a beautiful blue. Bron suggested we have breakfast at The Cupping Room.

The Cupping Room is open for breakfast and lunch every day. They don’t take reservations; just walk in and ask for a table. I suggest getting there early because it doesn’t take long for a queue to form. 

We arrived just before 8.30 and there were plenty of tables available. The staff are pretty friendly and helpful. 

Coffee was the first order of business. The Cupping Room doesn’t do lattes and flat whites as such. They do milk based coffees to create a balance of espresso and textured milk. The milk based coffees are served at 60 °C. We were offered the ‘house’ or the seasonal coffee. The house coffee being more chocolatey while the seasonal is more fruity with cherry overtones.

We both asked for the house coffee to begin with knowing that there will be an opportunity for a second coffee at the end of breakfast.

For breakfast I asked for the Ham hock fritters (Ham hock, corn and potato fritters with two poached eggs, ‘cuppers hot sauce’ and a cress and alfalfa salad) and Bron asked for Avo and his mates (Half an ‘A grade’ avocado, whipped goats curd, snow pea sprouts, herb infused Maldon salt and sourdough toast) with poached eggs.

Ham hock fritters with poached eggs, Cuppers hot sauce and alfalfa salad. Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/40sec, ISO 32
Ham hock fritters with poached eggs, Cupper’s hot sauce and alfalfa salad. Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/40sec, ISO 32

The fritters were full of lovely ham hock meat and the fritters weren’t too salty. The Cupper’s hot sauce was amazing. It complemented the fritters and the lovely oozy runny egg yolk from the perfectly cooked eggs. The cress and alfalfa salad was lightly dressed and very refreshing. 

I’d happily recommend eating here. The coffees we had were excellent. Starting with the house coffee was a good move and then finishing with the seasonal coffee was better. 

 
The Cupping Room on Urbanspoon
 

The Cupping Room has its own Facebook page at https://www.facebook.com/canberracuppingroom

You might also want to read what other Canberra bloggers have written. Here’s a small selection:

http://inthetaratory.wordpress.com/2014/01/12/the-cupping-room-civic/

http://foodpornjournal.com/2013/12/brunch-cupping-room/

http://www.le-bonvivant.com/2013/12/the-cupping-room-canberra/

http://goodfoodweek.blogspot.com.au/2014/08/review-cupping-room.html

http://capitalfoodjournal.com/mushroom-burger-the-cupping-room-canberra-cbd-act/

http://fineeating.wordpress.com/2014/08/02/the-cupping-room-canberra-city/

 
If you have any comments or questions please send me a comment in the space below.

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Roast lamb and roast beetroot salad

Posted by Gary

Sure it’s a warm Spring day but that doesn’t mean you can’t slowly roast some Spring lamb and enjoy a salad for dinner.

This boneless roast lamb loin is easy to cook but not as easy as cooking beetroot. To prepare beetroot I just top and tail them, clean them in cold water and place on some aluminium foil. I spray them with a little olive oil and scrunch up the foil for an airtight seal. Then into the oven at 150 °C for an hour. I put them straight in the refrigerator and use them in salads.

Boneless lamb loin roast SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/100sec, ISO 2500
Boneless lamb loin roast SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/100sec, ISO 2500
Boneless lamb loin roast SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/100sec, ISO 8000
Boneless lamb loin roast SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/100sec, ISO 8000
Sunday dinner. Roast lamb and salad. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/8, 1/50sec, ISO 400
Sunday dinner. Roast lamb and salad. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/8, 1/50sec, ISO 400

 

 

Roast lamb and roast beetroot salad
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Boneless lamb loin
  • Roasted beetroots
  • Cos lettuce
  • Spring onions
  • Fried onions
  • Onion
  • Sesame seeds
  • Capsicum
  • Radish
  • Honey
  • Grapeseed oil
Instructions
  1. Cut up an onion and put in the bottom of a casserole
  2. Place the boneless lamb loin on top
  3. Add in some mixed dried herbs, powered garlic and curry powder
  4. Add a little water
  5. Roast at 150 °C for two hours
  6. Make a salad with the lettuce, capsicum, spring onions, fried onion, sesame seeds, and radish
  7. Dress the salad with the honey and oil after heating it in a microwave oven
  8. Slice the meat and add it with the cooked onion to the salad
  9. Mix it all up and add to a large bowl
  10. Shoot a photograph
  11. Eat the salad
  12. Wash the dishes
  13. Write the recipe
  14. Blog (verb)
  15. Expect lots of farting later in the evening
 

 

 

 
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Corned beef and tasty Coon cheese on ciabatta

Posted by Gary

I love corned beef. I love tasty Coon cheese. I love sandwiches. TGIF dinner done!

Stone baked ciabatta loaf from Coles baked today SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/100sec, ISO 640
Stone baked ciabatta loaf from Coles baked today SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/100sec, ISO 640
Corned beef and tasty Coon cheese on ciabatta
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
This is the epitome of dude food or man food or Gary’s grub
Ingredients
  • One tin of corned beef
  • Two slices of tasty Coon cheese
  • On ciabatta loaf
  • Pepper
  • Curry powder
  • Worcestershire sauce
Instructions
  1. Open the tin of corned beef and cook it slowly in a frying pan with a little oil.
  2. Add a splash of Worcestershire sauce and a tablespoon of curry powder and mix in well.
  3. Cut the loaf in half.
  4. Put the corned beef onto the bottom half of the loaf.
  5. Artistically apply the slices of tasty Coon cheese.
  6. Grill in the benchtop oven until the cheese melts.
  7. Shoot a variety of photographs.
  8. Slice diagonally like a fancy pants cook.
  9. Shoot another photograph.
  10. Eat the sandwich with a bottle of ginger beer.
  11. Wash the dishes.
  12. Write the recipe.
  13. Blog.
 

 

Corned beef and tasty Coon cheese on a ciabatta loaf SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/100sec, ISO 640
Corned beef and tasty Coon cheese on a ciabatta loaf SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/100sec, ISO 640
Corned beef and tasty Coon cheese on a ciabatta loaf SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/100sec, ISO 800
Corned beef and tasty Coon cheese on a ciabatta loaf SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/100sec, ISO 800
Corned beef and tasty Coon cheese on a ciabatta loaf NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/5.6, 1/200sec, ISO 400
Corned beef and tasty Coon cheese on a ciabatta loaf NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/5.6, 1/200sec, ISO 400
Corned beef and tasty Coon cheese on a ciabatta loaf NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/5.6, 1/80sec, ISO 400
Corned beef and tasty Coon cheese on a ciabatta loaf NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/5.6, 1/80sec, ISO 400

 
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The Artisan Restaurant Review

Posted by Gary

On Thursday night Bron and I dined at The Artisan in Narrabundah. We’d previously dined there in September 2013 and enjoyed the experience. For our second visit I’d made the booking through Dimmi and had no trouble making a reservation for 7 pm.  

The Artisan on Urbanspoon

When we arrived, the restaurant was fairly bare with only two other tables occupied. Throughout the evening it was just the three tables so we had the full attention of our waiter who was very friendly, cheerful and helpful. We could choose any table we wanted so I went for a table for two at the end of the long bench seat along the main wall opposite the kitchen pass.  

The on-line menu is a little different to the menu on the night so if you’re looking to check out The Artisan it’s important to understand some of the items on the on-line menu aren’t always the same. That said, what I did notice was some mixing and matching of elements. So for example, when I checked the on-line menu there wasn’t a twice baked potato soufflé for an entrée, however, on the on-line menu the soufflé was available with the Angus beef. On Thursday night the double baked potato soufflé was available as an entrée and the Angus beef was served with a roasted onion tarte tatin.  

While we were looking through the menu we were served an amuse bouche of beef tendon which had been dried and cracked into wafer thin curls. The tendon had been cooked with some spices that really popped when you put the pieces of tendon in your mouth. I really enjoyed this.  

Shortly after having our choices taken, we were served with a really nice (and very hot) bread roll and some butter. The roll had a lovely citrus aroma and taste. It was really nice.  

For entrées Bron chose the double baked soufflé with sorrel while I chose the pork jowl (cheek) croquette which was served with an apple sauce.  

Double cooked potato souffle Apple iPhone 5s with iPhone 5s back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/15sec, ISO 500
Double cooked potato soufflé Apple iPhone 5s with iPhone 5s back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/15sec, ISO 500 Photograph courtesy of Bron.

The croquette was nicely cooked and quite hot on the plate. I really need to wait and not put such large pieces of food in my mouth. The apple sauce went very well with the tender pork and crunchy croquette coating.  

Slow cooked pork cheek with gruyére rosti, celeriac remoulade and pork glaze Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/4sec, ISO 125
Slow cooked pork cheek with gruyére rosti, celeriac remoulade and pork glaze Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/4sec, ISO 125

For mains, we both chose the Angus beef with the onion tarte tatin, mushroom and ochra. We normally ask for our beef to be rare but our waiter explained the Chef recommends medium rare. We were not disappointed at all with this Chef’s advice. When the dish was served the beef had a glorious pink blush. You could tell it had been well rested by the way the surface of the meat looked. It had a slight sheen but it didn’t ooze.  

Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/4sec, ISO 125
Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/4sec, ISO 125

The beef had a very full flavour, not strong but robust. The onion tarte tatin and mushroom went really well with the beef. The ochra added a nice crunchy texture. We’d also asked for a side of rosemary potatoes which came out as wedges. They were well seasoned and in hindsight I probably didn’t need the potatoes. The main course was great without the extras.  

Angus beef, Onion tarte tatin and ochra Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/4sec, ISO 125
Angus beef, Onion tarte tatin and ochra Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/4sec, ISO 125

For dessert we both chose the Ballen which is cherry and lemon gel filled doughnuts with toasted almond marshmallow and candied lemon zest. This looked the bomb and the doughnuts tasted okay but the doughnuts were dense and hard and unlike a typical doughnut texture. We both thought it would be better with some ice cream, or cream or some sort of sauce. I really liked the marshmallows.  

Cherry and lemon gel filled doughnuts with toasted almond marshmallow and candied lemon zest Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/17sec, ISO 500
Cherry and lemon gel filled doughnuts with toasted almond marshmallow and candied lemon zest Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/17sec, ISO 500

We both enjoyed our meals and I would recommend The Artisan for a quiet night out. The restaurant is relatively quiet and nicely lit. The service is friendly and helpful. Booking with Dimmi is easy.  

A note on the photography from this evening. Rather than use my low light camera, viz., the Sony α7S with the 35 mm Sonnar lens, I elected to use my new Apple iPhone 6 Plus. I’m quite pleased with the images. They’ve been processed a little in Adobe Lightroom to increase the exposure. I avoided playing with the noise because the images were already a little soft. That said, I prefer shooting restaurant food with my Sony so I can shoot RAW and then have more data to manipulate in post processing.

If you have any comments or questions please send me a comment in the space below.

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Hope you have a great weekend and eat YUMMY

 

UrbanSpoon reviews http://www.urbanspoon.com/r/344/1562914/restaurant/ACT/Canberra/The-Artisan-Narrabundah

Dimmi reviews http://www.dimmi.com.au/restaurant/the-artisan-restaurant

 

 

Roast lamb loin dinner

Posted by Gary

Sunday dinner roast lamb is the best

I love roast lamb and this one was so easy to prepare

Lamb loin roast before it goes in the oven | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.8, 1/100sec, ISO 250
Lamb loin roast before it goes in the oven | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.8, 1/100sec, ISO 250
Lamb loin roast straight from the oven | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.8, 1/100sec, ISO 1600
Lamb loin roast straight from the oven | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.8, 1/100sec, ISO 1600
Sunday dinner. Lamb loin roast and salad. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/16, 1/25sec, ISO 400
Sunday dinner. Lamb loin roast and salad. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/16, 1/25sec, ISO 400
Roast lamb loin dinner
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Lamb loin roast
  • Cos lettuce
  • Radish
  • Spring onion
  • Capsicum
  • Sesame seeds
  • Honey
  • Olive oil
  • Onion
Instructions
  1. Cut an onion into thick rings and put into the bottom of a casserole
  2. Place the rolled lamb loin on the onions
  3. Add a cup of stock and some red wine
  4. Rub some curry powder, pepper and dried mixed herbs on the meat
  5. Put the lid on and roast for three hours at 130 °C
  6. At the end of the cooking time remove the casserole and allow the meat to rest for 30 minutes
  7. Make a salad and dress with warmed olive oil and honey
  8. Shred the meat and add to the salad
  9. Shoot a photograph
  10. Eat the meal
  11. Write up the recipe
  12. Blog about it
 

 
If you have any comments or questions please send me a comment in the space below.

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