Home' In The City : In The City - Issue 4 Contents Dine with style in the heart of the City
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In the City Summer
Monday November 29, 2010
feel about it. As RAHIMA SAIKAL discovered, fresh seafood
is the chosen dish of many Canberra restaurants.
Taze’s Sis Karades (prawn skewers) served with traditional herbs and spices and Turkish rice is sure to tantalise your
tastebuds this summer. Pair this dish with the oysters or the fresh catch of the day, which is garnished with juicy orange
slices, greens and a creamy mayonnaise.
With a hint of Mediterranean flavours, these dishes are sure to entice your senses. Watch out for their new summer menu
and be sure to try a glass or two of their Spanish, French, Italian or Argentinean wines to complement the seafood at this
modern and stylish Mediterranean restaurant.
Taze is open for lunch and dinner, Monday to Saturday and open early during weekdays for coffee lovers.
To come and see what Taze has to offer, phone 6262 6601.
Sabayon is casual fine dining and is the place to feast
this summer for a taste of fresh seafood. Try the seared
wild barramundi with a ragout of Eden Bay mussels, baby
leek, kipfler potatoes and a champagne buerre blanc. For
something robust, the pan fried bream fillet with chorizo,
herb gnocchi, Jerusalem artichoke puree and split basil
sauce will hit the spot.
Head chef, Calvin Rice has been working at Sabayon
for six months. He loves light flavours, freshness and
Sabayon is open for lunch Tuesday to Friday, and
dinner Tuesday to Saturday.
Come and see what all the fuss is about and phone
6247 8212 to make a booking.
• 50ml vegetable oil
• 2 veal shins
• 12 eschallots
• 1 carrot
• 1 duck neck, skin removed
• 3 cloves garlic
• 20 whole black peppercorns
• 2 sprig thyme
• 50g speck, diced
• 4 pencil leeks
• 100g brown sugar
• 1 litre white veal stock
• 1 litre beef stock
• 250ml white wine
• 100ml white wine (deglaze)
• 120ml noilly prat
• 1 star anise
• 2 juniperberries
• 12 egg whites
• 4x 180g portion trumpeter, skin on
• 8x white asparagus, thickness of
Coat veal shins in flour. Heat large pan
with vegetable oil and fry shins, turning
until completely brown. Remove from pan
and deglaze with white wine.
In a large pot, sautee eschallots, garlic,
carrot, speck and pencil leeks until
golden brown. Add brown sugar to the
pot, stirring until caramelised. Pour
in remaining white wine, noilly prat,
thyme, juniperberries, star anise and
peppercorns and reduce by half. Add
white veal stock, beef stock and veal
shins, bring to the boil and skim, then
turn down heat to a gentle simmer. Cook
for two and a half hours, skimming every
30minutes. Strain through cheesecloth
into a smaller, narrow saucepan. Bring
strained stock to a gentle simmer and
add egg whites gently into the saucepan.
Simmer for 20 minutes until a crust
forms on top of the stock. Punch a hole
through one side of the crust. Carefully
ladle consommé through hole, collecting
as little crust as possible. When it is
complete, strain once more through
cheese cloth, to collect any remaining
sediment. Consommé should be clear.
Steam trumpeter for 12 minutes on high,
then 6 minutes on low. Remove from
steamer and remove skin.
Serve trumpeter on white asparagus in
large bowl plate, with consommé and
3. BENCHMARK WINE BAR
There is nothing better to quench the summer stickiness with some light, citrus seafood.
Lovers of seafood will appreciate Benchmark’s pan-seared scallops with onion, lemon
and truffle puree and jamon powder. For something truly different, macadamia and herb
crusted baby snapper, with polenta cake, cherry tomatoes, olives and truffle and caper
Most Canberrans will know and love Benchmark for their extensive wine list. But this
summer, their seafood dishes are bound to leave a delicious taste in your mouth.
This summer, owner Tasso Rovolis is introducing al fresco dining to the menu.
Partake in fresh prawns, oysters and large seafood platters served outside with a glass of
Aaron Creelman is head chef and has worked all over the world. Tasso’s aim is to make
people feel comfortable at Benchmark, and cater to people’s moods.
Benchmark is open for lunch and dinner Monday to Friday and dinner on
Saturday. To try their exquisite seafood, phone 6262 6522.
PELAGIC: STEAMED TASMAINIAN
TRUMPETER WITH CARAMELISED VEAL
CONSOMMÉ & WHITE ASPARAGUS
Pelagic Bar & Dining (02) 6162 0752 Shp 2/Baileys Corner London Cct, Canberra City
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