Dedicated to Guga, Ninja, and Maumau from Sous Vide Everything
My favourite sous vide channel
I’ve been wanting to cook Australian Wagyu New York Strip Steak by Sous Vide for nearly a year now. My interest has increased the more I’ve been watching Sous Vide Everything.
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It’s been a busy week. I’ve had a rental inspection and I’ve had to pack up my work space for building maintenance. There’s also been work. There’s also been some fun. I’m still enjoying learning more of what has happened over the last forty years from friends from Stafford Heights State School.
Last Sunday I made some pulled pork in the slow cooker and rejoiced in the knowledge that I would have plenty left over for lunches.
I had toasted sandwiches made with raisin toast and cheese. Some people questioned my use of raisin toast but I explained that pork loves fruity sweetness. Some queried my use of cheese (Swiss and Gouda) and I explained that it’s a toasted sandwich and so it must have cheese.
I also used some of the leftover pulled pork in Friday night nachos after being inspired by blogger and YouTube star Hilah Johnson.
As is tradition I enjoyed Salmon on Monday and Tuesday evening. I have taken a liking to frying ramen noodles and eating them with my salmon.
Wednesday evening was the third State of Origin game between the XXXX Queensland Maroons and the Victoria Bitter New South Wales Blues.
For dinner I had cheerios and macaroni cheese.
It was marvelous to see Cam Smith raise the shield above his head. Queensland have won 10 out of the past 11 contests.
Thursday was pay day and as is my want I bought lunch. I bought fish tacos from Urban Bean Espresso Bar. They were quite nice. The sweet potato batons were also very nice.
I was still hungry on Thursday night and ate two Chicken Maryland pieces served on some pearl couscous along with an avocado.
On Saturday night I enjoyed baos at Soi Noodle Bar.
After the baos I enjoyed a butcher’s board at Marble and Grain with some Wagyu rump, lamb rib, bone marrow, venison sausage, black pudding and chorizo stuffed onion.
Call me Homer. I like doughnuts.
I like Garlo’s meat pies. This was a beef and mushroom pie with some Worcestershire Sauce injected into it before cooking and some Havarti cheese laid on top to melt.
Saturday breakfast was a treat with some fried eggs and caramelised onion on raisin toast.
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Even though I’m Chinese I have no idea about the traditional aspects of how this is celebrated. I just know it’s a good time to eat, there are lots of lanterns on display, dragons may appear and did I say it’s a good time to eat?
Bron, Li Peng, Peter and I, went to celebrate the Lunar Chinese New Year at the Lanterne Rooms in Campbell. The Lanterne Rooms are part of the Chairman group of restaurants in Canberra and it was doing a special dinner menu to ring in the new year.
I booked a table via http://dimmi.com.au for 6.30 pm. It’s a very dark restaurant and my mind went to poor available light for food photography (as it does). I arrived a few minutes early and the wait staff were very friendly and helpful. While I was sitting three of them approached me to ensure I was okay and to find out if I wanted a drink. I was asked about food allergies and any special requirements.
With the arrival of Bron, Li Peng and Peter we agreed on the special set menu and waited to be served delicious yummy Chinese food with a twist of which the Chairman group of restaurants is known for.
The first dish was longevity noodles with cured trout, eshallots sauce and salmon roe. I LOVE salmon roe. Lovely salty balls of happiness that pop when you gently bite down on them.
The second dish to come out is Tom Yum infused crispy prawns with rock melon and apple slaw. The prawns were cooked perfectly.
The next dish is a duck roll with kaffir lime chilli dressing. The duck was yummy.
Then we get three dishes with some rice. This part of the dinner consists of blue eye cod with pickled mustard leaf and ginger broth, shanghai rice cake with caramelised pork and scallions and to round off some warm roasted vegetables. The fish was nice and the rice cakes had a really intriguing texture.
The final flourish included more rice and a dish of slow cooked blackmore wagyu, pork ribs with smoky black dates, jackfruit and pickled green chilli and some greens, i.e., sauteed sugar snap peas in XO sauce.
Every dish was good, some better than others. I really liked the noodles and trout, the prawns, duck rolls and pork ribs. Towards the end I forgot to shoot photographs of the dishes as they were arriving. Sorry about the messy photographs.
It was a pretty filling meal and I woke up feeling quite full 
It’s been a while since Bron and I have eaten at Morks. The last time was on a very warm night in January this year. Bron suggested we have a meal there soon. I didn’t need much convincing to take action.
Booking a reservation is easy through the Morks contact page. I received an e-mail from Benn confirming our table and then on the day Benn called just to make sure. It’s a nice touch and I know it helps the restaurant ensure they minimise “no shows” which must be so frustrating not to mention rude.
As we enter we can see the place is buzzing. Almost all the tables are taken and we have to wait a few minutes for ours to be ready. We are shown to a really nice table for two in the front corner. It’s next to the main window (and away from the front door) with a view of the water and passers by (thanks Benn).
The menu has changed but some old favourites were still there. That said, we ventured into new territory in our selections. For entrées Bron chose the Australian Wagyu ‘Crying tiger’ which consisted of thinly cut slices of medium-rare Wagyu steak with some salad greens and a refreshing dipping sauce. I chose the pork crackling with chili jam salad. OMG I loved this entrée. It really sang in my mouth. The crunch of the crackling and cashews went beautifully with the zing and sweetness of the chili. This is a new favourite entrée for me.
For mains Bron chose the Morks duck red curry with a crispy rice cake which I reckon looks fabulous when it’s served. I was drooling looking at the duck and the crispy rice cake. It’s that thing you know when you see something that looks like fried carbs…Mmm…
I chose the pork belly, caramel, kapi rice and apple salad. Yep, that’s right, double pork for me that night. This was delicious and if I had not had such a fabulous entrée I think I would have enjoyed it more but that entrée was the star of the night for me.
For dessert we both chose the Black Sirius which is chocolate mousse, salty caramel, peanut soil and whipped cream. This was really rich. The salty caramel was good and the whole thing just worked nicely together. A great way to end a lovely meal.
Okay, so how did we enjoy the overall experience? To date, and this includes our experiences of Morks in Florey, we’ve been knocked off our feet with the dining experiences. In my mind the food is still fabulous. I love the dishes Mork creates. On this night though we noticed just how busy the restaurant is. The wait staff looked busy and in addition to Benn, who is a star maître d’, we found that night the service was a little patchy. Don’t get me wrong, it’s still ultra friendly and buoyant. At least that’s how I felt this night. I will be back. I want that entrée again.
Okay, so what do you think? Have you been to Morks? I still rate it as a great place and it’s one of my favourite restaurants in Canberra if not anywhere.
This is the photograph I posted last night on Instagram
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Hope you have a great weekend and eat YUMMY
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Ricardo’s Cafe is a favourite of ours and a search of Yummy Lummy and the Old Yummy Lummy will find numerous excursions there.
Today Bron and I tried something new and a couple of favourites.
The Wagyu cheeseburger was really very good. The bun is quite light with a sweetness to it. That said, as much as the Wagyu cheeseburger is a winner, the pulled pork burger is a bigger winner. That thing is awesome. After the burgers we had dessert. I chose a salted caramel mousse which is really rich but really good 🙂
Of course to enjoy this number of calories we needed to do some exercise. We did a walk around the top of Mount Black just below Telstra Tower.
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After the walk we went to the viewing platform on Telstra Tower and had a look around Canberra. Here is a collection of photographs from the tower.
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