#GastrologyInSeville - Beyond tapas @ La Azotea

Gastrology bloggers dined courtesy of La Azotea.

More than 6 years on, La Azotea is going strong. Locals will tell you it's the best tapas bar in town, making queues common place for a coveted seat at the restaurant or its bar.

The menu is unconventional but approachable and most of all has a playful sense of adventure. Each of our numerous plates were executed to perfection.

The restaurant is expanding with new locations but the emphasis on quality remains, with every one of the restaurants serving high quality food using seasonal produce. The result is an ever-changing menu which keeps regulars interested and coming back for more.

Rice paper triangles stuffed with cheese, prawns and leeks 

The eye catching rice paper triangles were a delicious start. The combination of the crispy rice paper pastry and the fresh tender cheese, prawns and leeks was a textural delight. It was a beautiful amalgamation of sweet and salty flavours which tingled the senses.

Carabineros shrimp "cocktail" with an aged sherry sabayon

A dish of complex but well balanced flavours, the shrimp was perfectly cooked and bursting with natural flavour, a flavour further enhanced by the subtle sweetness of the aged sherry sabayon. The fruity acidity of the sherry introduced further layers of complexity. It was a magnificent dish.

Large grilled squid with avocado and green ali oli

We adored the presentation of this dish and loved the flavours even more. The quality of the squid was exemplary. The perfectly cooked squid was adorned with slightly tart and refreshing avocado and green ali oli.  A Mediterranean dish which allowed the natural sweetness of the squid to shine.

Fresh hake served with a carrot and pumpkin cream, passionfruit and shrimp tartare

This dish was a wonderful mélange of different textures, natural sweetness and acidity. The hake was cooked to perfection and embellished with delicate shrimp tartare while the addition of passionfruit added the final touch to an enlivening combination of ingredients.

Beef tenderloin with potatoes

The beef was perfectly cooked. Boasting a deep pink, the meat was intense with characteristic matured beef notes and a deep earthy richness. It was texturally sublime with a decadent melt in the mouth, almost buttery, consistency.

Braised pork cheek in a red wine sauce, goat cheese gratin

Our final savoury dish continued the trend of excellent dishes which it followed. The braised pork was an excellent homely dish. Incredibly tender, it fell away easily with the weight of our forks. Coated with the earthy braising sauce, it was most enjoyable when eaten with the decadent layer of goat cheese gratin.

Chocolate fondant with vanilla bean ice cream

Desserts at La Azotea are similarly well devised. Our dessert of chocolate fondant was well made with a rich billowing chocolate centre and a slightly crisp cake exterior, this dessert would delight any chocolate lover. The vanilla bean ice cream which accompanied the fondant matched it well and was refreshingly light and fragrant.

Join the La Azotea team on a culinary journey to discover the magic of Spanish flavours which goes above and beyond traditional tapas.

Location: Calle Jesus del Gran Poder, 31, 41002 Seville, Spain

Phone: 01134955116748

Link: http://www.laazoteasevilla.com/

Cuisine: Spanish, Tapas

Chicken N Beer

Gastrology bloggers dined courtesy of Chicken N Beer.

At Chicken N Beer, eating chicken is a serious ritual. The chicken focused menu is impressive - ranging from battered and fried to glazed and baked. You can even indulge in a marinated whole chicken baked with a beer can stuffed inside it. Seriously, there is something here for every chicken lover.

In fact the menu goes above and beyond what you would expect given the name of this eatery, with healthy options like a playful quinoa salad for those not so chicken-inclined. However, you really can't go past the impressive sharing platters which offer serious bang for your buck. 

Tasting platter - 3 x spare ribs, delights, buffalo wings and skinny potatoes. Served with popcorn chicken and 8 deep fried spare ribs, medium chips and spicy sauce.

The platter was very impressive and we loved tucking into every corner of it. The popcorn chicken was fried perfectly golden. While the American-style skillet-fried chicken spare ribs were delectably crunchy on the outside and extremely tender and juicy in the centre. The buffalo wings were sticky and moreish. Just. Yum.

And just so happens that everything pairs magnificently with beers...

From left: Toff salad; Quinoa salad

We enjoyed both our quinoa and tiff salads. The quinoa salad in particular was a stand out. An enlivening salad of quinoa, cucumber, tomato, capsicum, red onion, corn, parsley and spinach and brought together with a spiced olive oil dressing, the salad was a medley of exciting flavours and textures which will appeal to even the most carnivorous individuals.

Vegetarian cornballs

The vegetarian cornballs were another delicious addition. We loved dipping them in the Spicy Korean sauce which was hot enough to enliven the taste buds but sweet enough to keep us coming back for more.

CNB Sandy Burger

The CNB Sandy Burger was an almighty burger filled with crispy chicken breast and served with guacamole, sliced cheese, baby spinach, red onion rings and sliced tomato and then slathered with spicy mayo and CNB sauce. The result was a balanced combination of flavours, with all ingredients working in perfect harmony to highlight the real star of the show - the crispy chicken.

Whole marinated beer can chicken

The signature whole marinated beer can chicken was divine. The chicken was covered with a beautiful herb rub while the inside had been bathed with steamy beer, to keep the chicken meat wonderfully moist. The result was exquisitely tender, falling-off-the-bone meat, encased in salty, herby, crispy skin. 

Doughnut balls served with raspberry coulis and crème anglaise

These golden puffs were stunning. Ethereal in texture, the doughnuts were cinnamon-sugar coated and tasted delicious with the slightly tart coulis and velvety crème anglaise.

Warm up your winter with mouth-watering chicken at Chicken N Beer. Located in the heart of Richmond, it’s the perfect place to settle in for the night and enjoy the irresistible combination of expertly cooked chicken washed down with craft beers.

Location: 297 Bridge Road, Richmond, Melbourne

Phone: 03 9428 0580

Link: http://www.chickennbeer.com.au/

Cuisine: Tapas, Bar Food, Chicken

 

Kumo Izakaya

Gastrology bloggers dined courtesy of Kumo Izakaya.

Standing proudly at the corner of Lygon and O'Connor Streets in Brunswick East, Kumo Izakaya and Sake Bar is a Japanese oasis which embraces the social izakaya-style side of Japanese eating and drinking. Offering a laid back environment for catching up with friends and family, Kumo Izakaya focuses on quality food designed to share all of which is served in stylish, modern Japanese surroundings.

Effortlessly blending strong Japanese themes with industrial and Art Deco influences, the restaurant's fit out is a masterstroke. Its symmetrical design features geometric booths with dividers providing flexibility to dine communally or more intimately. Magically lit, the space glows in soft  amber light.

Kumo Izakaya founder and owner Andre Bishop is one of Melbourne's quiet achievers in hospitality. A self-confessed Japanophile and sake connoisseur, he's the man behind the revitalisation of Japanese institution Izakaya Chuji on Lonsdale Street in Melbourne. He also created Izakaya Chuji's South Melbourne offshoot. Andre is also behind Nihonshu Sake & Shochu Bar in Melbourne's CBD, his first venue dedicated to his prime passion of sake.

At Kumo Izakaya, food and sake pairing is a key focus. The exceptional staff are happy to guide diners through the extensive sake menu. We found an exceptional range of sake styles on offer, ranging from floral and fruity to nutty and earthy, all of which are conveniently set out in the sake menu along with tasting notes.

The kitchen is headed by Akimi Iguchi and Eriko Hamabe. Akimi brings exquisite skills to the Kumo kitchen having trained in many top Japanese kitchens as well as Melbourne's Yu-U and Bar Lourinha. Eriko on the other hand worked the kitchens of Kobe Jones and the Royal George Hotel. Together, they bring their unique take on izakaya cuisine.

Left: Chicken Thigh Yakitori Skewers

Right: Uzaku - grilled teriyaki eel with wakame & cucumber pickle

The slices of grilled eel were a delicious appetiser. Stained with teriyaki marinade, the fatty flesh was counteracted by the tart pickle and savoury wakame.

The Chicken Thigh Yakitori Skewers had been sufficiently seasoned and were wonderfully flavoursome. The skewers benefited from a delectable outer charring courtesy of spending the perfect time on the grill. A simple dish, prepared with care and precision.

Premium assorted Sashimi of the day

The sashimi plate featured a variety of sliced raw fish. Each slice of fish had an enjoyably firm yet soft texture. Of particular note were the plump, sweet scallops. It is clear that Kumo Izakaya are using only the freshest, highest quality seafood.

Seared Scallops with Butter & Soy topped with Bonito Flakes

The scallops were perfectly seared and bursting with natural flavour, a flavour further enhanced by the restrained savouriness of the butter & soy sauce. The bonito flakes brought a tremendous savoury element - a magnificent dish.

Shiitake mushroom stuffed Tsukune chicken ball with cheddar cheese & Teriyaki sauce

These savoury ball-shaped dumplings were adorned with melting cheddar and a mushroom base and laced with copious amounts of delicious teriyaki sauce - A simple but very enjoyable treat.

Pumpkin & cream cheese stuffed zucchini flower tempura with green tea salt

The tempura zucchini flowers stuffed with pumpkin & cream cheese and served with green tea salt were fantastic.  The batter encasing the zucchini flower was ethereally light and crisp while the stuffing was rich, flavoursome and exquisitely smooth.  The addition of green tea salt was a masterstroke that was a delightful departure from the norm.

Spicy Black vinegar Karaage Chicken with spring onion

The Japanese bar staple of Karaage Chicken was a delicious sight.  The meaty morsels were encrusted with a flavoursome spice mix and then perfectly fried to achieve a moreish crunchy exterior - dangerously addictive.

Miso marinated grilled kingfish fillet

Our savoury courses concluded with beautifully fresh kingfish which had been cooked to perfection. A light coating of golden-brown, caramelised miso charring added complexity to the soft kingfish flesh.

Dessert platter for two: Baked Green tea & White Chocolate cake with Raspberry compote;

Yuzu infused Cheesecake with cream and Yuzu sauce; and Japanese plum wine mousse with mint infused umeshu Jelly & cream

Unable to decide which desserts to choose, we opted for the dessert platter which comprises an assortment of Kumo Izakaya's Japanese inspired desserts. Each item on the platter was a welcome departure from the ordinary – from the absolutely moreish baked Green tea & White Chocolate cake with Raspberry compote to the smooth, rich consistency of the Yuzu infused Cheesecake, to the vibrant flavours of the Japanese plum wine mousse.  An exemplary display of Kumo Izakaya’s versatility.

Kumo Izakaya is the destination izakaya for Japanophiles who want to get inside the izakaya culture and experience it in an immersive way. Offering a vast array of delicious food, one of the most impressive sake lists in Melbourne and an effortlessly trendy Japanese, industrial chic fit out, Kumo Izakaya is definitely a place to put on your "must visit" list. 

Location: 152 Lygon Street, Brunswick East

Phone: 03 9388 1505

Link: http://www.kumoizakaya.com.au/

Cuisine: Japanese, Wine Bar, Tapas

Spanish Armada @ Robert Burns Hotel [11 & 12 March 2015]

Gastrology bloggers dined courtesy of Freixenet.

As part of the 2015 Melbourne Food and Wine Festival, Gastrology recently attended Spanish Armada at Robert Burns Hotel where celebrity chef Miguel Maestre and Head Chef Marc Albalate treated Robert Burns’ kitchen implements as paint brushes and our plates as their canvas.

The unique six course dinner was matched with supreme Spanish wines from Freixenet Barcelona, and paid homage to some of Spain’s most famous painters, with each dish inspired by the palette and mood of a masterpiece.

Miguel Maestre taking guests through each of the courses

Head chef Marc Albalate was born in Barcelona, but grew up in Palma, the capital of Mallorca (the largest of the Balearic Islands) and has turned The Robert Burns Hotel into the home of truly traditional Spanish cuisine, albeit its very Scottish name. 

The menu is classically Spanish and features the best dishes from the many different regions of Spain.

Red cabbage “Gazpacho”. Beetroot foam, balsamic vinaigrette reduction

Inspired by: Perceval Graells. ‘Al Alba’ (At the Sunrise) 2006. 

Matched with: Freixenet Cordon Negro NV

The evening started with a lovely aperitif.  We loved the gazpacho’s wonderful freshness and vibrancy in flavour.  The matching Cordon Negro Brut echoed the gazpacho’s vibrancy with its crisp and clean characteristic. 

Mango “Salmorejo”, roasted peppers, cherry tomato jam, balsamic glaze, sprouts, leafy greens

Inspired by: Joan Miro, ‘El Jardin’ (The Garden) 1925

Matched with: Freixenet Cordon Negro NV

Marriage of seafood “Salpicon” and Ceviche - prawn carpaccio, emperor ceviche, pickled mussel, red onion, leche de tigre

Inspired by: Joaquin Sorolla, ‘Paseo a Orillas de Mar’ (The walk on the border of the sea) 1909

Matched with: Freixenet Cordon Negro Vintage 2011

The ceviche was our favourite dish of the night. Displaying technique, elegance and skilful restraint, the ceviche items were beautifully presented and accompanied by a beautifully made leche de tigre, a citrus-based marinade that cured the seafood. It was a wonderful mélange of salinity, sweetness and acidity. 

Confit rockling, creamy goats cheese rice, black olive, ink cracker.

Inspired by: Pablo Picasso, ‘Guernica’ 1937

Matched with: Agnusdei Albarino 2013

This dish was visually, the clearest match to its corresponding work of art - A canvas of  black, white and grey. The rockling was cooked to perfection and the ink cracker was a nice addition. The matching Agnusdei Albarino’s unctuous, toffee notes acted as a great partner to the dish.

Grilled lamb ribs, baked beetroot, honey & rosemary braised baby onions, cherry tomato, potato

Inspired by: Luis Melendez ‘Bodegon’ 1770

Matched with: Solar Viejo Crianza 2011 & LalaLand Tempranillo

Our final savoury course, the lamb was roasted to perfection and hence was juicy and succulent. We particularly enjoyed matching this course with the Solar Viejo Crianza which boasted the fine aromas, liquorice flavours and red fruit flavours with an elegant oak finish.

Crema Catalana, chocolate coated honeycomb, chocolate cookie crumble, whipped white chocolate cream

Inspired by Salvador Dali ‘La persistencia de la Memoria’ (The persistence of the memory), 1931

Matched with: Segura Viudas Semi Seco NV

A theatrical dessert concluded our evening at The Robert Burns on a decadent chocolate note. The Semi Seco was a wonderful match with the medium acidity cutting through the richness of the dessert while the fruity and citrus notes matched the honeycomb and white chocolate cream perfectly. 

The Robert Burns brings the authentic tastes and cultures of Spain to Melbourne’s iconic Smith Street. A family and kid-friendly, restaurant, it is an ideal place for all occasions from relaxing in the courtyard, with drinks and tapas to a decadent dinner in the wine room.

Location: 376 Smith Street, Collingwood

Phone: 03 9417 2233

Link: http://www.robertburnshotel.com.au/

Cuisine: Spanish, Tapas, Mediterranean