Posts Tagged ‘cabbage’

Hands Down – The Best Knife Blocks I’ve Ever Seen!

Friday, June 21st, 2013 com

adrian erdedi

‘Edge of Belgravia’ is renown for their Ceramic and Damascus knives, which enhance the cooking experience and complement all kitchens through their futuristic and clever design.

I’m in love. Vibrant colours and a comedic edge ensure ‘Edge of Belgravia’ knives are a stylish addition to any kitchen bench top and I guarantee when you see, you will want!

Be sure to visit their website for all the information:

Restaurant Review: Perama Greek Restaurant

Monday, March 7th, 2011

I was excited when my friend Kirsty organised a catch-up dinner for us. She said on the phone “Adrian, I am taking you to a restaurant called Perama in Petersham – you are going to love it. Infact, you will fall in love with it”. And that I did. In love.

What an incredible restaurant. Owner and head-chef David Tsirekas is a colourful character who is both hospitable and an incredibly creative man in the kitchen.

I’ve found it hard to know where to start with this review, as I had about 12 different meals on that night, all of them unique and absolutely outstanding.

Ok, so I’m going to start with the most delicious, as well as the strangest sounding one of all – Pork Belly Baklava. Yep – you read that correctly! Like traditional baklava, there are layers of flaky filo pastry, dates, pistachios and of course the pork belly meat. Crackling tops off the stack, with a date and mastic sauce. One of the best flavour and texture sensations I have had in a very long time, and it’s also versatile enough to please the palate of those who aren’t so adventurous. This is by far my main recommendation.

Pickled Cabbage & Zuchinni Fritters. Oh my God. Ahhh-mazing. They were served almost immediately, capturing that pleasurable exterior crunch, with the soft interior. Not that oily and sloppy experience.

We also got 3 plates of seafood – the Fried Calamari, the Baby Octopus and the Fried School Prawns. All a delightful addition to my first experience at Perama. The seafood was fresh. And it was obvious from the smell and first bite. Cooked with the right amount of time and passion and served still hot out of the kitchen. The school prawns were absolutely amazing – just the right amount of saltiness and sweetness.

I’m an enormous fan of Haloumi, and if it is every on any menu, I will get it… So Perama was no exception. It included one of my favourite additions to any meal – figs. A range of ingredients which work in unison to create an absolutely delightful dish, chopped tomato and shallots with olive paste and honey peppered figs with the char grilled Cypriot haloumi cheese. Perfectly salted and perfectly grilled – perfect.

After this delicious smorgasbord of intricate combinations of only the freshest ingredients, I knew it would be criminal to leave without trying dessert, even though I could have potentially exploded.

What do you have for dessert to top off the Perama experience? The caramel Baklava icecream of course.

Four delightful layers of smooth, creamy icecream, perfectly portioned and presented. A must! Others on the menu which I will definately be trying next time will be the Olive Oil Icecream with pistachio and figs, and the white chocolate chamomile mousse! YUM!

Now if there’s one thing I urge you do in the coming weeks, it is visit Perama. But be sure to book ahead to avoid disappointment, this place is very popular!

Pros: Everything. Service is good, food is clearly amazing, interesting menu, the owner comes around and checks his guests are happy, choice. There’s something there to please everyone. Extensive wine list.

Cons: I didn’t really find much I could fault, apart from the fact it’s very noisy.

Pricing: Entreés from $13.80 – $21.50, Mains from $28.50 – $33.50 and delightful desserts from $7 – $13.50.

Final say: I couldn’t have had a better night. Great food, great company, great restaurant – perfect! So perfect I didn’t leave till 2am! – 88 Audley Street, Petersham – 9569 7534

Perama on Urbanspoon

This Weeks Featured Fresh Flowers – Kale

Tuesday, May 11th, 2010

This is one of the most unique flowers I’ve ever seen. Looking more like a decorative vegetable, this miniature cabbage looking flower called Kale adds a different dimension to your floral display.

I have it displayed in my house on it’s own, because I personally love one kind of flower rather then a range of different one in a bouquet.

Kale is a member of the cabbage family, and is quite similar to the broccoli. It withstands temperatures below freezing, so it’s going to be readily available through out winter. It’s available in two colours, the green as pictured and also in a beetroot colour, which looks spectacular!

They will last for up to 6 weeks if you look after them following a few simple steps. Make sure you cut a small amount off the bottom of the stem every 2 days on an angle and remove any yellow leaves. Make sure the vase is shallow in water too.

Add something a little different to your home!