Africola

This has been a long awaited post for many... my forkers have been questioning me regarding my intentions for delaying this particular post. Trust me, it is definitely not intentional, but this is a BIG post - we ordered a LOT of dishes that night and I should have posted it sooner as some of my memory hazes me, but nevertheless here it is.

In case you haven't noticed, Africola is a new restaurant which opened its doors on 12 November 2014 (officially), with Duncan Welgemoed (Bistro Dom executive chef) showcasing his South African roots. Situated along East Terrace right next to Botanic Bar and Golden Boy next door, it is definitely set to be a big scene amongst the other restaurants available in Adelaide.

In terms of vibe, it is certainly unusual - the staff, the furniture, cutlery and glassware, layout. However it all does work (in its own unusual way); this is evident in some of the photos!

As pictured above, it is definitely a colourful scene! 

In terms of drinks, they have a fully stocked bar; however to do a proper review, we ordered and tried their drinks for fun and giggles; they are indeed interesting and the combinations are quite unique. Going in clockwise starting at the top: Supa Hepi Time, Bluna, Africola - personally my favourite is Bluna (Whitley Neill, Orange wine and gooseberry shrub, Rooibos cola).

For entree, we ended up with a selection from the "Dop Snacks" and "To Start" sections. One thing I did really enjoy was the bread (as a starter) - it was a sweet style, and what made it quite "fun" and different was the fact that they brought out a board with a mixture of oil, seeds, nuts, etc. and the aim was to grind them up to make a paste for dipping the bread (definitely brings a new dimension to having bread dipped in oil!). The Coorong Angus Biltong and droer wors were interesting (I don't know if I really like it or not as it is quite different). The Sweet Potato Chips and cumin whipped cod roe were absolutely divine (the amount of whipped roe may look like a large amount, but it is just so light and fluffy that you end up with huge scoops on the thinly sliced crispy chips). The Bunny Chow curried lamb bun is a definite MUST HAVE - absolutely delicious lamb filling, and sweet flavoured honey bread makes it extremely moorish. 

For the mains, we did end up ordering a lot (there is actually a large selection!). From the vegetarian section: Smoked Heirloon Carrots (definitely extremely smoky, with some almost a bit too much of a charcoal flavour) and Charred Broccoli (this was very surprisingly delicious, a win here!). The fish of the day was barramundi which was actually booked to perfection - flaked off very nicely. Flavours from the Slow Cooked Lamb Ribs were pretty amazing - not overly smoky, crispy bits towards the bone, yet the meat still falls away easily. Okay, easily one of their signature dishes = Proper Peri Peri Chicken... the milk bread was delicious; the chicken was delicious; tartness from the chakkalaka cuts right through - just simply amazing (another must have). The Op Spit for that day was "Yoghurt Fed Pork" - amazing crackle, and very rich dish; definitely not for the faint hearted, but it was extremely tasty. Another MUST HAVE dish is the Allegaartjie Potjie which contains slow cooked mutton neck, pork breast, beef shin ... the trio of meats make it absolutely divine and the flavours literally are food-gasmic. 

No dinner is ever complete without dessert. As we went in a large group, dessert was of course everything x2. Unfortunately I don't quite recall the names of the desserts, but I shall describe what they were. The simplest dessert and one of my favourite was the fruit salad, however what made it so special was the brittle nut pieces (the sweet caramel goodness from those pieces and the flavour intensity made this another flavour explosion). Next was the cake which was nice, but not extraordinary. The Papaya fool was not anything mind blowing either (it was quite ordinary in the sense that it was a crumble, but it was different as papaya was used). The fourth dessert had melted marshmallows and chocolate with a sesame crackle which was rather nice. The final dessert was the custard which was done really nicely (dessert worth trying as well!). 

Overall the food was pretty amazing and tasty. It is definitely more of a top-heavy "meaty" type restaurant, yet quirky (I mean just look at the names on the dishes on the menu!). If you feel like going out with your friends to a place where you want to talk about what you're eating, this is definitely one of the places you should try - the wine menu however is a bit on the pricey side, but their wine recommendations for the evening was almost perfect. Only real criticism I have is the plates .... they don't have to be GIGANTIC to fit a little piece of food, but happy otherwise (especially impressed with the waiting staff for the evening) 

Hope you'll try this place out and let me know ~ Spooner.

The Little Eastern

We are actually quite spoilt for choice in terms of options for cafe. Yes, there are plenty more in Melbourne tucked in their secret little laneways, but us Adelaideans know a thing or two about coffee and breakfast too. 

A recent visit with "Long White" to The Little Eastern in St. Morris just proves that point - thanks for the recommendation "Running Mum".

The Little Eastern is located on Magill Road right beside Chilli Mojo. Some of you may remember the old location of Burger Foundry - yes there has been definitely a major makeover since! Parking is available either on the street or tucked away behind the shops.

It is a small little shop, but the layout is very funky and chilled. The potted plants and the brown paper make it almost "hip-sterish", however the paper has a dual function - there are crayons available so that the little ones are kept busy and distracted so that you can catch up with friends! Coffee is good too of course (yes that is the point of the review...).

There is actually quite a different selection of dishes available, depending on if you feel more like breakfast, brunch, or lunch! As we headed there close to lunchtime however not having had breakfast yet, we thought it was most appropriate that we had brunch! It was a rather warm day so I decided not to have anything too heavy. "Long white" ended up ordering poached eggs and mushrooms (done perfectly), whilst I ended up getting the Lebanese breakfast (as recommended by staff) - I love it as it was fresh and light, yet satisfying. The bread was toasted just perfectly (not overly crispy) and the sausages were just so tasty with the scrambled eggs. Himalayan salt and cracked pepper are also available if more seasoning is required. 

Don't despair if it is a hot day, as there is also a small selection of juices and cold drinks available. I did end up trying the breakfast smoothie which consisted of muesli, banana, yoghurt, honey and milk - it wasn't as thick as I expected, but it was very nice (and filling as well). And if you have a sweet tooth like me, there is also a big selection of cakes and treats available. We tried the white chocolate and berries brownie (lots of gluten free sweets are available so perfect for coeliacs!) and it was absolutely delicious ~ it was heated up slightly and very moist (incredible!), and because we were sharing, they even divided it into 2 plates for us (now that is service!). 

After this experience, I dare say that I will definitely be back. The staff were all so friendly and nice. Highly recommended especially if you want to catch up with a few friends, or even if you just want some alone time and have breakfast for one!

Enjoy ~ Spooner.

(Butter-less) Butter Chicken

I love the feeling when a parcel arrives - the anxious moment of unwrapping the new package - to discover that it is definitely a purchase which was well thought out. The Optimum 9400 is a perfect example (yes, it is better than a Vitamix and cheaper too!). This is in fact the blender which I used to make the cauliflower "rice". I will get to that a bit further on in the post. 

First though, butter-less butter chicken - it is a very quick and simple dish to make, and tastes great. Serve it up with some bread and/or rice, or if you're into a health kick at the moment, try it with cauliflower rice.

Butter-less Butter Chicken

• 1 small brown onion, chopped
• 2 cloves garlic, chopped
• 1 tbsp ginger, chopped
• 2 tsp garam masala
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 1-2 tsp red chilli flakes (as much/little as you like depending on the heat preferred)
• 4 tbsp tomato paste/puree
• 400g chicken breast/thigh, cubed
• 1/2 cup water
• 2 tbsp plain Greek yoghurt
• salt to season

Mix all the spices well in a bowl (leave the tomato paste/puree).

Brown the onion, garlic and ginger in some oil (I like using either rice bran oil for heavier style cooking, or plain olive oil; leave extra virgin olive oil for finishing touches of dishes due to the lower cooking/heating point)- the onion should be glassy/clear, and the aromas filling the air. 

Next, stir in the spice mixture until it is well incorporated with the aromatics, creating a nice paste in the pot/pan. Add in the chicken pieces and start browning, then stirring in the tomato paste/puree and water; let simmer for approximately 10-20 minutes, until chicken is quite tender (note that if you are using chicken breast, don't let this simmer for too long as the breast can become tough due to the minimal fat content, however if using thigh this is usually not an issue). 

At this point, season the mixture well and remove from heat. Stir in the yoghurt to finish off the dish (I like using 0%-fat, i.e. no-fat plain Chobani Greek Yoghurt) to create that creamy texture. 

Green Beans (Side)

• green beans, snapped in half

Bring water in a pot to a rolling boil. Add in the beans into the boiling water for approximately 20-30 seconds, and remove from water immediately. This will ensure that the green beans remain crunchy whilst removing the 'green' flavour, and also ensures that they are not overcooked.

At this point, it is up to you if you decide to dress the green beans, or leave them as they are - I like leaving them as the sauce from the butter chicken dresses them very nicely (toss with a little extra-virgin olive oil, salt and pepper if needed).

Cauliflower Rice (Side)

• half cauliflower, chopped into florets
• 2 cloves garlic, chopped

Using the Optimum 9400 blender, set it on the lowest setting and use the tamper to create the cauliflower rice. Alternatively, use a food processor at the lowest setting (you do not want to create a puree from the cauliflower as we are not making a mash).

Heat a pan with cooking oil (once again, olive oil or rice bran oil), then slightly brown the garlic (don't overcook the garlic as they will burn very easily). Add in the cauliflower rice and cook until the  rice becomes slightly transparent (this means the cauliflower is cooked). 

I would love to know if you made this differently. Please note that the measurements for all the recipes I post are estimates/approximate quantities (I usually do things visually/by taste and never really measure things exactly/cook them to the exact time - you'll find that the more often you cook, the better you'll become at estimating)! Bon appetit ~ Spooner.

Hoosegow

When I was first introduced to Hoosegow, I had to ask my friend to repeat the name approximately five times by saying "hoose-a-what" and then having it spelled out slowly; in Latin American, it is a slang term for prison. In terms of food genre, it is a fusion of Latin American and Asian (exciting combination) - what I would be expecting here are lots of charred flavours, as well as sweet and spicy mixtures from the Asian influences.  Located in the eastern suburbs of Adelaide, this makes it a perfect location to unwind and catch up with friends and family without the hassle of worrying about parking! As a side note: due to recent requests from fellow readers, I will definitely attempt to load more photos of the restaurant layout when writing reviews!

The dark brown-black hues of the walls, contrasting with orange, pink and reds does seem to work for this place. Upon entrance, you are greeted with nice waiting staff (and pretty funky lights hanging). To the right of the restaurant is where the bar (and kitchen) is situated - the wine rack is definitely a stand-out feature of the bar. The layout of Hoosegow is unique - depending on your mood, you can sit right outside at the front for a nice beve on a sunny day, or if you're feeling a bit more secretive yet wanting to enjoy the sunlight, there's the option of the front part where the windows can be opened really wide; for a more formal dining experience, this would be the centre of the restaurant (there are also areas right at the back if you need to get down to real business). 

Like I've mentioned in other posts, the waiting staff in the newer types of restaurants are limited - however they seem to be good in their job. In terms of drinks, there is a cocktail menu along with a wine menu (decent menus, nothing too extensive). In terms of cocktail recommendations, the "hoose passion" is definitely the one to try as it features passionfruit with elderflower liqueur and gin (served in a tall highball glass as pictured below). If you are a fan of amoretto, then the "amoretto sour" is the one for you - simple ingredients, with lime to create the acidity. The cocktail pricelist is not exactly cheap, however the flavour combinations are worth the amount. Also pictured below is the "laurel & hardy"which features blueberries and strawberries (bringing out the colour of the cocktail), malibu, lime and vodka as the spirit.

Bread is served right at the start. What I do like is the different breads - the pumpkin bread with the herbs and spices is really tasty. For starters, the chilli squid with the green salad and citrus dressing is delightful; the chargrilled flavour of the squid with the spicy kick of chilli, relaxed with the citrus flavours make this a very nice dish. The eggplant rolls with a delicious salsa in the middle also makes it another dish to definitely try (not forgetting to mention the beautiful vibrant colours).

If you are not a big meat eater, do not despair as there are dishes which are full of flavours suitable for you. The mushrooms are a good size (and described very well by DT - meaty and delicious!), topped with goats cheese and fresh herbs. The fish dish features a nice piece of barramundi with tahini and roasted almonds (very nice and simple dish). The feature dish of the night however was the meat plate for two (really could possibly feed two to four!) which includes: the hoosegow signature chilli chicken, lamb backstrap, pork ribs, eye fillet and chorizo. The colours on that dish is so vibrant and beautiful that it is definitely a masterpiece. Not only are the colours fantastic, the flavours match as well. The jalapeño aioli and spicy tomato relish only complements and heightens the flavours of the meats. Pictured below are also the sides of brocollini (with tahini dressing) and roasted beetroot salad (rocket with yoghurt dressing - big approval from Mr. T).

Dinner is of course not complete without dessert. There aren't too many to choose from, but that often  means spectacular endings. The pear tart tatin does need preparation time of at least 20 minutes but this is definitely worth the wait: the stickiness and sweetness of the liquid toffee from the pear turning into shards as it contacts your mouth makes it a fantastic way to finish off the night. The chocolate blackberry tart is also another delicious option (with surprising chocolate popping candy scattered on the tart) - I personally would have liked a bit more blackberries and actual tartness (acidity) in the tart as well. The afahoosegow (playful manner with their title selections) is their signature affogato with chocolate ice-cream, espresso and liqueur consisting of grand marnier and cointreau - the biscotti is really delicious too (with orange rind baked into the biscotti). The cheese plate for two is once again a colourful arrangement consisting of fruits, bread and cheeses.

Overall this has been an enjoyable experience and I daresay that a return here is inevitable - there are still so many dishes to try so no doubt there will be another review on Hoosegow.

Happy spooning,

Spooner.