Sunday, June 28, 2015

Food Society - Darlinghurst

Food Society, a bar and restaurant is located on Riley Street in Sydney's Darlinghurst. An unassuming facade conceals a hidden gem which reminds us of visiting Nan's house. A fun welcoming 1950's vibe fills the space, complete with gorgeous florals, lace and mismatched cups and saucers. We instantly feel relaxed as we settled in for their award-winning vodka high tea.

We started with a delicious vodka cocktail, Watermelon Caiprioska -  topped with wild watermelon iced tea and watermelon ice-cubes. Divine.

The savoury and sweet high tea tiers  soon followed, along with the option to continue with a vodka selection or down the path of warming fragrant teas. We chose the latter as it was cool outside and seemed fitting.

Each morsel was fresh and flavoursome, the teas were equally delicious and service was attentive.

Food Society's seasonally changing menu of Modern Eastern European offers modern twists on Polish, Czech, Bulgarian and Balkan Cuisine in the cooler months, and inspiration from the Adriatic in summer. Small and larger plate options make up the menu, with meals designed to share. There are some good paleo and primal friendly dishes as well as house-made gluten-free bread option.

My girlfriend and I found ourselves lingering at Food Society long after we finished. We were still nursing our delicious fragrant tea, sure. But also relishing in the fun, relaxed vintage vibe, along with other cool customers. 

A great place to relax and enjoy some great food and drinks with friends,family or even a date. 
Food Society

Lower Ground Floor, 
91 Riley St. Darlinghurst, Sydney, NSW

Thursday to Saturday: 5.30pm until late 

Vodka High Tea 
Saturday: 11.30am to 5.30pm
bookings essential for Vodka High Tea!

The Food Mentalist dined as a guest of Food Society.

Tuesday, June 23, 2015

Cauliflower, Currant and Almond Paleo Couscous w/ Herbies Spices

Herbies in Sydney's Rozelle is somewhat of an institution,packed full of interesting and delicious spices and cooking inspiration. On the 7th of July, they will celebrate their 18th year in operation. Congratulations guys!

They recently introduced a new spice kit to their range - The Low Calorie Spice Kit (RRP $35.00)

It includes the following spices:

  • Lemon & Herb Pepper
  • Ras El Hanout
  • Greek Seasoning
  • Sumac
  • Mild Curry Powder
  • Berbere Spice Mix

The kit also includes 13 delicious recipes most of which are paleo and primal friendly. To give you an idea, I have included one of them below which utilises the Ras El Hanout 'Top of the Shop' spice - An exotic blend of 23 different spices, including saffron.

Cauliflower, Currant & Almond Paleo Couscous

300g cauliflower florets
1 tbsp currants
1tbsp flaked almonds
1 tsp fresh mint, finely chopped
1 tsp olive oil ( or coconut oil)
1 tsp Herbies Ras el Hanout spice mix
2 tsp preserved lemon, very finely chopped
salt to taste

Process cauliflower in a food processor until it resembles fine rice like grains, similar to couscous. 

Heat oil in a large frying pan and add cauliflower and spice mix. Cook over medium heat, stirring, 5-7 minutes, until lightly browned and cauliflower is cooked.

Add currants, almonds, mint and preserved lemon and stir to combine. Season to taste and serve. Can be served hot or cold.

To win one of Herbies new Low Calorie Spice Kits - Please leave a comment telling us which spice couldn't live without and why. Don't forget to leave a valid email address so we can get in contact with you. Enter as many times as you like. 

The winner will be drawn on Saturday 4 July 2015. The winner will be announced on The Food Mentalist blog, Facebook & Twitter pages and contacted via email shortly after.

Competition is open to Australian residents only.

Wednesday, June 3, 2015

Caramelised Pumpkin w/ Basil & Black Olives

This recipe is super easy, tastes great and will impress dinner guests. Serve alongside your favourite protein - this literally goes with everything. The salty olives balance out the sweetness of the roasted pumpkin. Divine.

Caramelised Pumpkin with Basil & Black Olives

½ pumpkin ( butternut, kent or jap), cut into wedges about 1cm thick
2 tbs olive oil
2 tbs raw honey or maple syrup
2 handfuls of fresh basil leaves, roughly chopped
¾ cup ( about 100g) of pitted black olives, roughly chopped
zest and juice of 1 lemon
sea salt and pepper

Preheat oven to 180’C.
Place pumpkin on a baking tray lined with baking paper and drizzle with olive oil and raw honey or maple syrup. Season well with salt and pepper and bake for 30-35 minutes or until tender and caramelized.
Combine basil, olives, zest and juice in a separate bowl and set aside.

Remove pumpkin from oven once cooked and serve sprinkled with the basil and olive mixture.