“I’m pretty sure I’m sitting just where I slipped the money into the stripper’s g-string” I whisper to Mr NQN quietly. He looks around. “Yep it sure is” he says.
Allow me to explain. We’re sitting at a table at The Lincoln which is a lovely, stylish restaurant and bar in Kings Cross. What it used to be a few years ago was a strip club called Dancers where my friends Teena, Gina and I were taken to one evening (don’t ask, although I should clarify that we were there as patrons, not as strippers!). Now, years later, we’re stepping into a different sort of establishment and I am greeted by Coral who is the lovely marketing manager of A Taste of Peru and partner to Chef Alejandro Saravia. Every Thursday in October, they hold a special South American themed dinner where diners get to try a 10 course piqueos (like tapas) menu for $65. And unlike their previous events, this menu is more South American than specifically Peruvian.
Santiago Queirolo Pisco Sour
We start with a pisco sour drink made with egg whites and Santiago Queirolo Pisco which is liquor distilled from grapes. It has a slightly sour taste and has three drops of orange bitters but it is actually quite refreshing, like a lemon drink.
Choritos a la chalaca and Ostras a la vinegreata de rocoto
Our first course is two fresh Sydney rock oysters with a spicy Peruvian pepper and jora vinaigrette which again has the slightly sour and peppery flavour. There are also two mussels per person that are topped with a tomato, onion and chilli topping which is fresh, flavoursome and spicy.
Conchias a la Pamesan
Our next course is scallops on the shell grilled with a simple parmesan gratin which contrasts nicely with the clean flavours of the previous dish. It is simple and the scallops are juicy.
Tiraditos de kingfish, tuna y salmon
I know Mr NQN will get excited about this as he loves sashimi as much as I do. There are three types of raw fish here: kingfish cured in pisco and aromatic herbs dressed in lemon oil and aji amarillo (a type of chilli) drops which Alejandro tells us he deliberately served without the herbs on top of it so that their aroma would be a surprise. This is both of our favourite as the unexpected herbs and lemon lend so much to the flavour of the kingfish. Then there are the slices of tuna with little pieces of silver cripsy skin (yum!), corinader and lemon salt and then salmon slices dressed with a tangy smooth garlic and dill sauce.
Croquetas de yuoca y Manchego
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| October 20th, 2010 by Not Quite Nigella
It has been a long time between catch ups for me and M and her boys and when she suggested a meet up before they left for the gorgeousness of a Tasmanian holiday I suggest La Cumbia, a South American restaurant in Kingsford. M is Austrian but her boys are half Peruvian and she takes great care to ensure that they are aware of their heritage on both sides.
We arrive at 6pm for an early dinner. Inside it looks markedly better than perhaps the outside. There are wrought iron chandeliers with glowing candles inside and large comfortable seats that look like they belong in the dining room of someone’s home. M has Colombian friends who frequent La Cumbia and indeed apart from another table and we gringos, the rest of the patrons are South American. M also comes armed with a list of must eats. One item that they recommended the Bandeja Paisa which is said to be big enough for people to share. We start with the array of drinks as they have a lot of South American drinks here and we choose a Manzana and a Pony Malta . The menu is divided into Mexican, Colombian and Spanish cuisine but since this is a predominantly Colombian place, we go for the Colombian choices.
While we are waiting M and I have a look at the shelves of the small shop they have towards the back of the restaurant. There are all sorts of goodies there including an array of tinned beans, chilli sauces, chocolate to make Mexican hot chocolate, brown sugar cane which is mixed with water and lime juice to make a version of lemonade, guava pastes and tinned as well as fresh dulce de leche in the fridge.
Arepa Choclo $4.50
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| January 4th, 2010 by Not Quite Nigella
Alejandro Saravia
Introducing a new cuisine to a country isn’t an easy thing. First of all there’s the issue with sourcing ingredients and if you happen to be trying to introduce it to a country like Australia with strict customs and quarantine laws, it is made all the more difficult. But that’s just what Alejandro Saravia is trying to do with Peruvian cuisine. Chef Saravia arrived in Australia almost 3 years ago now and after a time working at El Bulli Surry Hills, has turned his attention to setting up Illapu Peru, Peruvian Gastronomy Concept, a company that he has formed to help spread the word of his native Peruvian cuisine. And as part of the Sydney International Food Festival he is holding a series of dinners and we are the lucky recipients of an invitation to dine at one of them and have the chance to meet with and talk to Alejandro. What is Peruvian cuisine you might ask? Take my hand Dear Reader and let me show you…
Walking into the restaurant we’re surprised as we’re dining at private tables (rather than a large shared table) which is a nice touch. I am shown to our tables and chat to Anna from Morsels and Musings is already seated with her sister. Later on Suze, Helen and Billy arrive. We’re invited to go up to the bar and order one of the three cocktails which all use Peruvian ingredients. I go for the Don Santiago Pisco Punch with is muddled pineapple wedges, fresh orange, syrup, Don Santiago Queirolo Mosto Verde and soda water which Mr NQN ends up liking.
Traditional Santiago Queirolo Pisco Sour
Don Santiago Pisco Punch
I prefer his order of the Traditional Santiago Queirolo Pisco Sour with fresh lemon juice, simple syrup, Santiago Queirolo Quebranta, egg white and bitters which is refreshing and sour at the same time. They mention that they are served without straws so that you can experience the full aroma of the ingredients as they use such high quality mixers and aromatics and a straw would inhibit the ability to inhale deeply while imbibing.
Chef Alejandro Saravia at work
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| October 23rd, 2009 by Not Quite Nigella
Next door to a funeral parlour lies one of Sydney’s best kept secrets. Doing a relentlessly constant trade, La Paula specialises in Empanadas, Steak Sandwiches South American style and plenty of thick caramel laden sweets in all shapes and forms ensconced under a gladwrapped cover. The signage is subtle, you could drive past there every day and never even notice it, in fact I only know of it as a Chilean friend of mine from university would wax lyrical about the heady caramel goodness of the sweets so we feel its only fair to revisit it several years later. And as we’re there around lunchtime, partake in the empanadas.
A quick glance at the well worn single menu lying on the front counter and we are pleasantly surprised, it looks like prices haven’t changed in a long time with steak sandwiches and hot dogs starting at $4.50 and empanadas all $3 (beef, chicken and spinach & cheese). As beef is the traditional filling, we order one of these as well as a spinach & cheese, one of my favourite fillings. We sit at the warmly stained and varnished wooden tables and look around at the decorations, it has certainly improved since my visit several years ago and there are some charming touches on the walls.
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| October 16th, 2007 by Not Quite Nigella
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