The Yummy Lummy restaurant review colony rating system
I’ve created a page to explain the restaurant review colony rating system and I’ll link to it in future posts.
I’ve copied and pasted the information here in this post.
You may have noticed for some of the latest restaurant reviews I’ve included a rating system based on colony numbers. This was in deference to CBR Foodie’s Canberra Raiders beanie rating system. I did think of using Brisbane Broncos or Queensland XXXX Maroons beanies but I had to be true to myself and choose something closer to my heart. I’ll always be an old fashioned bacteriologist longing for an agar plate in my left hand and a nichrome bacterial loop in my right. In my dreams a Bunsen burner burns with a bright blue flame that never dies. For me, molecular microbiology and newer technology like the MALDI-TOF have taken some of the enjoyment out of clinical microbiology. If someone can put a packet of plates and a few loops in my coffin when I croak I’d be eternally grateful.
The colonies I’ve chosen are those of my favourite bacterium, viz., Chromobacterium violaceum. I’ve even mentioned this is my favourite bacterium before an Australian Senate committee in 2011. You can see the transcript here. It’s on page 152.
Colonies
Interpretation
½
I’ll tell my enemies not to eat here.
1
I’ll be telling friends not to eat here.
1½
I paid the bill but with regret and I’m thinking of stopping at McDonalds for a Big Mac.
2
I’ll pay my money but there won’t be a tip.
2½
It was an okay meal, I won’t come back, hopefully the rest of the night was fun.
3
Good. If I never ate here again it wouldn’t bother me.
3½
Good. Given the opportunity I’d return.
4
Really good. I will aim to return.
4½
Fantastic. I’ll be back.
5
Outstanding. I’ll be back multiple times.
Broth culture
I’m in food heaven I’ll leave in a box
Examples of the colonies can be found at
From http://germsandworms.files.wordpress.com/2013/03/chromobacteriumviolaceum.jpg
On the old blog, I also had a rating system for restaurant rest rooms (dunnies in Strine) and napkins. I’m not sure I’ll continue with this. I am a fan of a well appointed rest room so when I experience one I’ll try to mention it, especially if they offer a Dyson airblade hand drying experience and suitable moisturisers for men. For napkins, nothing really beats a well starched linen napkin in a fancy restaurant. Having written that I don’t mind the ‘tea towel’ napkins that Jamie’s Italian restaurant chain offers.
It’s a Thursday night in Canberra; Bron and I have a reservation at Temporada on Moore Street in Civic. Earlier in the week, Bron suggested we go there for dinner. Over the last few months I’d read some reviews from fellow Canberra bloggers who mostly seemed to enjoy their dining experience (I’ve provided a list of reviews at the bottom of this post). I made an on-line booking through dimmi which was quick and easy. A day or so later I received an e-mail requesting confirmation of our reservation. When we arrived, the reservation was in the system and we were shown to a table. Now if only I can get dimmi to accept a voice print so people know how to pronounce my last name. It’s Lum as in Yum (and not Lum as in loom, although I have been told when pronounced loom it’s like a Scottish word for chimney).
As we enter we notice a couple of people with Canon DSLR cameras and manfrotto tripods undertaking a photo shoot. My attention immediately goes to their equipment and what they’re doing. Bron suggests I go and invite them to join us which I know means stop looking around and focus attention where it should be.
The menu we’re shown is slightly different to the on-line menu, I immediately notice there is pork belly available, and not only is pork belly available but it is accompanied with Brussels sprouts and bacon. I love Brussels sprouts and bacon!
The starters consist of several varieties of oysters plus some really nice sounding entrée dishes. I go for the soft shelled crab roll and Bron selects the venison scotch egg.
The main course dishes have a good selection of seafood including sea perch and crab, flounder and a seafood plate for two. I choose the pork belly (of course) and Bron selects the roasted flounder.
After our meal order is taken I look around and notice the central bar with surrounding tables. The ceiling is split level with a fairly high portion. The lighting is mainly tungsten and while reasonably lit everything had a yellow hue. Bron was impressed with the decorations. The floors are fairly hard and just after 7 pm you can tell noise will be a factor as the place fills up. Closer to 8 pm the restaurant is nearly full and we can hear the conversations of diners on tables closeby and also those who are raising their voices on larger tables hoping to be heard above the din. The tables are also very close together and as Bron says, “It’s too close if you have to turn sideways to get past the table next to yours.”
That said because I’m partially deaf I just accept I won’t understand a lot of what is spoken and the noise drives my tinnitus to moderate levels of discomfort. This is true of course for any venue where there is low level noise.
When our entrées arrive I’m surprised by the look of soft shelled crab slider, it looks slightly rude with legs spread apart and the chilli dressing appropriately flowing.
Soft shelled crab roll, sprout salad and chilli dressing
Bron’s venison scotch egg looks very nice. She said it was cooked perfectly with a soft yolk and the right size for an entrée. I’ve never eaten a scotch egg. I must do it next time.
Venison scotch egg, sauce gribiche
After the entrée course we’re treated to locally baked sourdough bread and butter flavoured with charcoal salt. It’s quite delicious.
The one complaint I’d have about our service on the evening is the delivery of our main course dishes. Mine came out first with a fennel, hazelnut and orange salad and then we waited about seven minutes for Bron’s flounder to arrive at the table. The aroma of the pork belly and bacon was too much for me and I started eating before Bron’s dish arrived.
The pork belly was delicious and after an excessively salty experience at Onred recently I bit into the pork crackling hoping for a pleasant experience. I wasn’t disappointed. The crackling was really good. Possibly up there with my Mum’s. The Brussels sprouts and bacon were fantastic as was the fennel salad which went really nicely with the pork.
Bangalow pork belly, Brussels sprouts and bacon
Bron’s main was the roasted flounder which it was huge and big enough for both of us. It would have been nice if the waiter had explained to us that the main meals were for sharing (Bron heard him say this to our near neighbours). While not normally liking capers, Bron said when combined with the burnt butter it was a perfect accompaniment with a perfectly balanced dish.
Bron was kind enough to share with me some of her flounder. It was really nicely cooked and the burnt butter just gave it a beautiful taste. I’d happily eat that if we return, although picking bones, which is inevitable with flounder isn’t fun at a nice restaurant. I always feel a little self conscious.
Bron loved her dessert and was intrigued with the structure of her deconstructed dish. The tube held the sweet potato while the rectangular prism of orange that you’d assume was the sweet potato was the baked apple in thin slivers.
Baked apple and sweet potato terrine, rum and raisin ice cream, almond crumb
Final words from Bron. The wine selection was interesting, and very international although a little disappointing that there weren’t more local wines. It was a brilliant dining experience. Great ambiance, fantastic decor. Great food. Expert service.
For me, all in all it was a great meal and a great evening. I rate it highly and would definitely recommend Canberra residents and visitors try out Temporada in Civic.
I’m now going to try something new. I’ve noticed a few other local bloggers use a rating system for their dining experiences. For example, the CBRfoodie, aka Elias uses Canberra Raiders beanies. Being a pathologist I’m going to start rating my dining experiences with colonies of my favourite bacterium, viz., Chromobacterium violaceum, it has the prettiest colours of any bacterium on agar.
Here’s a joke. Q. What is the collective noun for a group of microbiologists? A. A colony!
Room service restaurant review of Rowleys restaurant
I’m in Sydney this weekend for a meeting. I’m staying at the Rydges Camperdown. After a meeting this afternoon and getting through my e-mail inbox I thought I prepare for tomorrow’s meetings and have an early night with room service.
Braised belly pork, cabbage and apple ragout for #dinner at Rowleys Restaurant Rydges Camperdown
The pork belly was very nice. It was tender and moist. The skin wasn’t a crackling but more like a deep fried skin, it wasn’t tough, it was easy to cut through and delicious. Best of all it wasn’t overly salty. The lettuce had suffered a little in the move from the kitchen and my room. It was fairly wilted but it did have a nice flavour. The cabbage and apple ragout was a sweet base for the pork and was a great accompaniment. I’d happily eat this dish again.
Vanilla , Panna cotta, Balsamic vinegar, Basil, Chocolate crumb, Strawberries for #dessert
This dessert was very nice although quite small. I reckon it measured about three dessert spoons in size.
Vanilla ice cream with my #dessert
It’s a good thing I also asked for a serve of ice cream.
My room at the Rydges Camperdown
This hotel is close to the Royal Prince Alfred Hospital and the University of Sydney. I expect they have a few families stay here so a double and two singles wasn’t a surprise.
Broken toilet flush button
I wonder how difficult it is to repair a toilet flush button.
Now that I’ve enjoyed a nice meal I can have a shower, get into my PJs and prepare for tomorrow.
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