Sunday 28 December 2014

A feeding Frenzy

With the wonderful flavours of Chin Chin comes a quaint yet vibrant place in Richmond Kong BBQ.

Delicious Korean BBQ with a friendly and energy filled atmosphere was defiantly delivered. Greeted with large smiles from the staff and a warm welcome that followed set the mood for what was to be an exciting experience.

With drinks ordered I was brought into a true feeding frenzy where there was too many options. My excitement was through the roof, perhaps a little squeal may have come out with all the excitement.

On the short order we decided to share some smaller plates (of course) to ensure we didn't miss out on too much.

Trying a couple of buns to begin, tantalised my appetite to say the least. A bun of soft shell crab with salted duck egg relish and coriander was delicate and rich. The other was a Peanut butter salt and pepper tofu with burnt chilli mayo. A combination of sweet sour and chilli combined with a hint of satay was extraordinary and delicious.

To follow were the Hot wings with Gochujang and chipotle and Tuna tartare with yuzu koshu, red apple, pork crackling and squid ink.

Chicken wings smothered with a sweet yet spicy gochujang and chipotle was finger licking delightful. Chicken cooked to perfection and flavours bursting. Glad to have some refresher towels for after as I did need to clean up a bit.... what? they were good. I'm not guilty that sauce was smeared on my cheek, I was happy.

The Tuna tartare was succulent and refreshing. I had to slow down so that I could value the combinations of flavours more. Fresh apples with pork crackling and the yuzu koghu sauce was perfection.

Mains saw the BBQ tray, filled with pulled chicken and pork with Pork belly and beef brisket served with lettuce, pickled veg and kimchi and walnut ssamjang.

Using chemical free charcoal and sustainable  Australian wood, the meats on the platter were all tender and tasty. Each holding a variance of char flavours dependant on how they were treated.

The idea is to grab a lettuce leaf, add your choice of meat and top it off with some pickle veg and the walnut ssamjang. The flavours were impeccable and meats still so succulent you could capture stunning flavours as you created. we did also add some slaw to the side to add another field of freshness to the dish.

Sweets of course were always on the menu with an Apple and walnut tart with miso butterscotch and Japanese whisky ice cream and also the coconut sago with a passionfruit and pnapple trifle.

I enjoyed both but found the tart to be a little to sweet by /2 way. Scrumptious though but I am finding with age I am heading away from sweeter creations (I know I know, the fudge queen is saying this. I make it but rarely eat it).

The sago was light and flavoursome, a refreshing finish to a tasteful experience.

Kong BBQ is certainly delivering you some outstanding dishes within a vibrant atmosphere. Best thing is that if there full, you can organise take away - SCORE!

With a menu this good, you would want to be returning until the menu is complete.



Kong BBQ
599 Church Street
Richmond
9427 1307

Kong BBQ on Urbanspoon

Thursday 11 December 2014

Getting Saucey

A few weeks ago I was asked if I wanted to join in an event where I could meet and Interview Manu Fiedel and learn about pork....... Ummmmm who would give up that opportunity?

Brought together by Mango Australia, Murray Valley pork and Highpoint Shopping Centre I was able to not only meet Manu, but to sit and get a saucey interview with him about his culinary world. I was able to get the saucey information that a lot of people want to know.

Murray Valley Pork is an exquisite pork supplier only delivering to five star butchers around Australia. Farming their own produce, allowing for free range, and caring for every pig.

The quality and respect that Murray Valley put into their produce is amazing, respecting each pig each day and delivering the most amazing produce that I have worked with for some time.

Pork is actually my favorite protein and I will always get excited when I find pork on a menu or when I cook with it at home.

It is a misunderstood meat which apart from cooking bacon, people often over cook where it becomes dry and tasteless. Pork is actually an exceptional meet where is can be cooked just under and it holds a succulent juicy flavour. When you get to enjoy it in this state you too will be putting more pork on your fork for the coming days.

Cooking demonstrations presented by Manu allowed us to understand how the pork should be treated and delivering mouth watering recipes where you too can easily make at home and get the exact results. It was astounding how easy flavours can be captured into the pork and how simple flavours can become so delicious.

After a full day of learning how to treat the pork and tasting each dish, believe it or not I rushed home and cooked pork for dinner, one to make sure I didn't forget and two because it was that good.

In the coming weeks I will be creating some delicious recipes using Murray Valley pork and placing the recipes here for you to enjoy as well.

I am greatful that Murray Valley respect animal welfare and care for there produce to the high quality they do, delivering to us succulent juicy and flavoursome produce. I am also greatful that my butcher is one that offer Murray Valley, serving nothing but premium cuts.

Please look under the recipes section here to grab the assortments of recipes that were displayed by Manu on the day of which could end up on your menu for this Christmas. Otherwise Keep note of the recipes as they are great for  your dinners during the week and are actually very time compatible with even the busy lifestyles that most of us have.

It was a great day to understand pork and to get to taste the flavours of Manu's cooking. Please also venture to Murray Valleys web site (http://www.murrayvalleypork.com.au/)for great pork recipes and more details about what they pride themselves in with there produce.

A big thank you to Mango Australia (http://www.thisismango.com.au/) and especially to Jess for reaching out and inviting me to this sensational day.

To finish off, here's the Voxpop of Manu and I getting into a saucey interview. Hope you enjoy