Read + Write + Report
Home | Start a blog | About Orble | FAQ | Sites | Writers | Advertise | My Orble | Login

Canberra Table - October 2007

the Green Herring restaurant

October 26th 2007 06:11
warm and cosy inside
warm and cosy inside
now i know i have stalled on this one a while, but its for good reason. i didnt eat there as such for the review, it was my wife, but to be fair i asked mr Green to pack me a take home meal . if you havent been to the Green Herring yet then chances are you are walking around with this funny feeling like your life is not quite complete ( this could also mean you need to go out and buy a fancy sports car or go skydiving, but eating at the green herring is alot safer and cheaper then both of these) its a blody good feed and its atmosphere is unique and casual. i reviewed briefly the murrumbateman pub which has a plethora of antiques scattered round its resonably new walls, i mean, thats ok, but the green herring as a whole is an antique. housed inside an 1850's shearers hut it oozes history like some people ooze sex appeal, the many rusty implements on the walls were actually used for their intended purpose at some stage and the two fire places burn real wood rather then being those tacky faux wood gas versions. now thats enough about the look and feel the taste is what this is all about and also what i go back for every time, having worked there i know how ingenious the cooking is, its a small kitchen so everything thats produced has to be done with a bit of flair, and a lot of skill, any fool can produce great meals given a big kitchen and enough staff, but it takes some genius to produce quality where space and staff are scarce (and given the heritage value of the building expanding the kitchen is not an option). now as far as what my wife and her friends ate, there is a possibilty that due to the level of merry making that followed dinner the records are some what garbled. they were however being looked after by one of my favourite floor managers, Jane Herring whose relaxed and friendly service style always puts me in the mood for feast, i can tell you that the two vegetrians were very well catered for, with a variation of the pear and celery leaf salad with hazelnuts and a blue cheese dressing and a hand made parpadelle dish made specially for mains (dietry requirments are all accomodated for at the green herring) i will give you more precise info on what i had after i picked up my wife from the george later that evening. The Kangaroo red wine and garlic pie on swede mash with muscat sage sauce was simply divine. rich succulent and perfectly braised chunks of kangaroo in a rich and morish stew, wrapped in Grahams special shortcrust ( i won't say his secret but go along to one of his classes at cooking coordinates(click here) you might get the info that way) which was baked to golden brown. crisp and yielding with no stodgy bits ( where theres too much pastry somewhere on the pie and it doesn't cook), perched on a pepperery swede mash(bashed neeps for you scots men) and doused with sage muscat sauce, just to bring the last of your taste buds to their knees. i topped this off with a serve of the beetroot and dark chocolate cake,
green herring from the front
green herring from the front
a moist and flourless epicenter of meal ending decadence, the texture and structure seems to defy physics in the way it is so moist and dense while still holding itself up on the plate and tasting so superb. sided with the light mousse and thick cream (to balance the yang of the cake) this dish is bound to make people very horny or energetic or both. i think i better leave it there before i invoke some censorship but in parting i thouroughly enjoyed this restaurant and plan to visit there numerous time in the near future (for real this time) i encourage all to give it a go, regards Dave


for more info go to their home page here
55
Vote
Shared on
Add CommentsAdd Comments
[ Link ]
Posted By: David John Burke - Category: No Category
   


Murrumbateman country inn

October 26th 2007 04:47
murrumbateman country inn
murrumbateman country inn

we had the pleasure of eating at this quaint and simple establishment last night. the building is only 16 years old though they have done a great job of decking it out in antique farm equipment for a colonial feel. we ordered straight off the board some olive tapenade bread a mixed grill, fish and chips and a shnitzel parmigana. all this is pretty simple food i know but my reason for getting this on the site is that it was fanastic quality very filling and pretty good value ($20 per head give or take). the olive tapenade was on fresh turkish bread and spread just thick enough with out being stingy, my mixed grill came with 2 minute steaks 3 rashers short cut bacon a lamb chop 2 sausages an egg rustic chips and salad, still not sold? forget you iceberg onion and under ripe tomato salad, this one had strips of carrot cucumber mixed lettuce balsamic dressing with alfalfa all very fresh. my wife's fish was pre fab but for 3 bucks more you can get fresh battered flathead. our dinner guest ordered a sizeable shnitzel for $15.50. all smiles on our table. so if your looking for a quick cheap and cheerful meal and don't mind a little drive (30mins from belco) then give this one a go. regards dave
38
Vote
Shared on
Add CommentsAdd Comments
[ Link ]
Posted By: David John Burke - Category: No Category
   


what a month

October 26th 2007 04:12
well i have had my busiest month so far this year, but mostly very enjoyable as well. i have been out to dinner more then most financial advisors would consider wise and i am now ready to pass on the in side stories to you. i thank any one who has been checking the site recently and if you bear with me just a bit longer i will be posting regularly very soon. i hope every one got down to floriade before it was dug up i managed 4 trips and each one was a joy. now the silly season is almost upon us so get out your pda's and get the phone ready to organise those all important work parties, there are restaurants frothing at the mouth for your custom, its been a hard year for restaurants in particular with pprice rises across the board bad press and a massive skills shortage so find a restaurant that desrves it and reward them with your office party. like i said i have been eating out heaps so i will give some ideas and some tips on how to make sure your booking goes well.
my vegie patch has been going great guns and now that the remnants of last years crop (mainly silverbeet and coriander) have seeded and died i am planning some more herbs and may be some chilli. any how just a heads up i wil be starting my next post right now so stay tuned. regards dave
65
Vote
Shared on
Add CommentsAdd Comments
[ Link ]
Posted By: David John Burke - Category: No Category
   


More Posts
January 2008
3 Posts
December 2007
4 Posts
October 2007
3 Posts
Older Posts
58 Posts dating from March 2007
Email Subscription
Receive e-mail notifications of new posts on this blog:
[ View Blog Summary ] [ Create A New Post ]

Michael E. Generali's Blogs

81 Vote(s)
1 Comment(s)
3 Post(s)
Moderated by Michael E. Generali
Copyright © 2006 2007 2008 On Topic Media PTY LTD. All Rights Reserved. Design by Vimu.com.
On Topic Media ZPages: Sydney |  Melbourne |  Brisbane |  London |  Birmingham |  Leeds     [ Advertise ] [ Contact Us ] [ Privacy Policy ]