Monday, August 4, 2014

French in Fairfield: Montagne

Greetings! Long time no blog. In just over a week, I'll be 4 months married. Time flies. 

As a local, since 2011, I've unconsciously become somewhat of a South West foodie cheerleader when it comes to dining potentials in this wonderfully cultural area of Sydney, an area which can sometimes be overlooked from a high-end venue perspective.    

I've recently discovered (thank to my mama) the new restaurant offerings in Fairfield RSLMontagne is a delightful French restaurant which not only offers classic mouth-watering French dishes but also detailed décor which replicate stylish Parisian cafes. 

I had booked a dinner for 2 on a week night (Wednesday) which was good as there weren't many patrons dinning there that evening. Good customer service can seriously make or break a dining experience, so being greeted by a friendly front of house staff that was all manners and smiles, was a great start to the dinner.

Giving the menu the quick once over, we made our decisions and put the order in for entrée and main.

I ordered the Cheese Soufflé (entrée - $14) and Bouillabaisse (main - $32) while 'E 'ordered the Chicken Liver Pate (entrée - $14) and the special Roast of the Day which was the Slow Roast Angus with Potato Puree and vegies (main - $30) and finishing off sharing an Apple Tarte Tatin (dessert - $12) which I forgot to take a photo of (apologies!).

As we waited for our meal to arrive, we were both served with a warm white crusty bread roll and butter to nibble on. 

 Cheese Souffle - Light, fluffly and delicious

Chicken Liver Pate - I would argue this is good for 2 people. Pate itself has a smooth consistency and quite tasty, but too much for one person! I didn't quite take to the cherry jam. 

Bouillabaisse -  Generous helpings of seafood. Perfectly seasoned, heart warming amd a winter must!

Slow Roast Angus beef with Potato Puree, Veges and a Red wine jus - again, perfectly seasoned. The meat was so tender that all you needed to do was pull it apart with your knife and fork. 

Little taste of France in the heart of Fairfield!

2 down, 3 more restaurants in the RSL to try! I think I'll book in La Tratt next!

Montague - Fairfield RSL
14 Anzac Ave, Fairfield NSW 2165

Montagne on Urbanspoon

Thursday, March 6, 2014

Recipe: How to make Mixed Berry Compote and Ricotta Blinis

I've said it once, and I'll say it a million times... anything small is always cuter, more appetizing, more appealing, more fun than the larger version. At least I think so anyway :) So after I tried the most amazing mixed berry compote and ricotta pancakes, I was determined to share it with the rest of the world! I took my wonderfully good friend 'A' to also try it.. and she agreed that it was pretty darn good.

SOOO.. basically when deciding what delicious morsels of goodness I would have at my kitchen tea party (39 days and counting!!!!) I NEEDED to serve these! So I came up with a really awesome way to serve them which is quick to assemble and looks so cute and appetizing, you almost don't feel too guilty if you have one or two more than you should ;)

Mixed Berry Compote + Ricotta Blinis
Just a note: When I make compote I use whatever fruits I had and add sugar and lemon to my taste, but I've included a basic recipe for you.

What you'll need:

  • 1 cup water
  • ½ cup sugar
  • 2 tsp lemon juice
  • 1½   cup frozen mixed berries 
  • vanilla essences 1 tspb
  • Packet of Pre-made blinis - you can make your own if you wish, but I was pressed for time. I bought my pack of about 60 from CostCo. 
  • Ricotta Cheese
  • Fresh berries to decorate
  • Whipped Cream - I used canned (again... pressed for time! Don't Judge!) but you're more than welcome to whip your own!
What you need to do:
  1. In a pot, dissolve sugar into the water, lemon juice and vanilla.
  2. Add the frozen mixed berries to the pot and stir frequently over a low - med heat. 
  3. Continue to stir occasionally until the fruit has started to break down and become thick and syrup-y.
  4. Take the compote off the heat and let it cool.
  5. Pour the compote into a jar and store in the fridge for (up to 3 days) until you need to use it.
  6. To assemble the blinis, place a spoonful of ricotta onto the blini, drizzle the berry compote over the top, add a dollop (1/4 tsbp) of whipped cream and top with a berry. I used blueberries. 

To make the Smoked Salmon and Cream Cheese blinis, all you need to do is:

  1. Mix 1/2 a packet (you might want to add more, depending on your tastebuds) of Continental Spring Vegetable Soup in to 250g of cream cheese. 
  2.  Spoon mixture onto a blini add a piece of smoked salmon and a chopped scallion to garnish.
  3. EAT!
Both are really good and don't require too much time or attention! I'm keen to try other different flavour combinations - HMM.. I wonder..