Thursday, November 19, 2015

Tassal Salmon Rashers - Perfect For Breakfast

I was asked whether I wanted to try the new range of Tassal salmon and cook up some recipe ideas. I love salmon, so was really excited to try the Tassal Salmon Rashers. Tassal Salmon Rashers are a thicker cut smoked salmon that you can eat for breakfast in a variety of ways. The salmon is smoked in Beechwood from Tasmanian grown Atlantic Salmon. You can eat the rashers as is, with just the smoking, or cooked quickly. As you know, salmon is a great source of Omega-3 and protein so definitely worth eating more of it.

When I opened the packet of Tassal Salmon Rashers, I got the smell of the smoking and could see how beautifully coloured the salmon was. I decided to try the salmon rashers in two ways, smoked as is and also cooking it.

For my first dish, I had to eat the Tassal Salmon Rashers with my favourite soft boiled eggs. I toasted some bread, put on the salmon and put on my soft boiled egg. Some cooked tomatoes and a few wedges of salmon finished off the dish. It was so easy to prepare this dish and took only a few minutes. It was absolutely delicious. The salmon has a great texture with the thicker cut, with a good bite. The smoking is perfect and I like the peppercorns rubbed on it. Smoked salmon goes perfectly with eggs so this is a great dish.

The second dish I made was to cook the Tassal Salmon Rashers quickly in a pan, only about 2 minutes so that it stays moist. Then I added some quickly boiled fresh asparagus and sprinkled over some feta and there is a fast and delicious breakfast. When cooked, the Tassal Salmon Rashers takes on a very different flavour. The smokiness is still there and almost more intense. Both ways of eating the salmon rashers are delicious and I'd definitely recommend you try them. So easy to use and so tasty.

This is a sponsored post

Son In Law

I went along to Son In Law in Collingwood for dinner recently with a friend. The restaurant is a small place, neatly tucked on Johnston street among a number of other eateries. The fitout is really nice and fun, with bright pops of colour being used to accent various features. The room is divided into a few different sections with some seating street level, seating a few steps up the stairs and some seat out in the courtyard. The room had a really good feeling and even when it got loud, I still felt like I was eavesdropping on my neighbours conversation at my table.

We shared a number of dishes, which included
* Son in law eggs
* Grilled chicken skewers
* Fried barramundi fillets
* Crispy soft shell crab and tiger prawn curry
* Twice cooked crispy pork belly
* Papaya salad
* Steamed coconut pandan pudding

The food was all really delicious but for me the clear star of the show are the son in law eggs. I guess that's where the restaurant name comes from. The eggs were perfectly cooked and the flavours added to it were super delicious. I'd recommend ordering two serves of it. The grilled chicken had a good smokey flavour and the barramundi fillets good crunch. The other dish I especially loved, and at $16 I think is a bargain, was the soft shell crab and prawn curry. Wonderfully crispy and flavoursome soft shell crab with a great curry. You can never go wrong with crispy pork belly and these were so good with a great sauce. The papaya salad wasn't the best one I've ever had and could have used more intensity in the dressing. Finally, I had to try the puddings and they were sweet and tasty.

The staff are very efficiently and polite. They were helpful in explaining the food and also telling me some recommendations they had. Overall, I had a really good time and ate some very tasty food. I'd definitely come back for more.

My guest and I dined courtesy of the restaurant

Sunday, November 15, 2015


There are lots of modern restaurant fitouts with exposed brick walls, metallic drain pipes and industrial lighting which are all very beautiful. There aren't many grand classical fitouts anymore but Syracuse is one of those places. The room is absolutely beautiful with the ornate details and super high ceiling. It has an air of grace and grandeur.

I haven't been back to Syracuse in a while (there's always something new and exciting to try right) so it was interesting to see how it was. Upon looking at the classical menu, we decided to try the following dishes:

David Blackmore pastrami and bresaola
Grilled octopus, aioli, chorizo oil and brioche crumbs
Duck liver brûlée and grilled sourdough
Dobson's potato gnocchi, porcini mushroom, sorrel sauce and truffled pecorino
Lamb shoulder and cracked wheat salad, broad beans and freeze dried yogurt
Vanilla crème brûlée with PX macerated prunes
Milk chocolate parfait, salted caramel, hazelnut and popcorn crumble

The David Blackmore cured meats were really good and a great way to start the meal. I was looking forward to the grilled octopus as not many restaurants serve it and it's one of my favourite dishes. However, this grilled octopus was a bit mushy in texture and not very distinct in flavour. Far better was the duck liver brulee, with a smooth pate and a nice crispy top.

Onto the mains, neither of us much enjoyed the gnocchi. We found it a bit stodgy and I found it extremely sour, although my dining companion didn't think it too sour. The lamb shoulder salad was much nicer and we both enjoyed the flavours. However, I wish it was made clearer on the menu that it was a cold salad. I was expecting nice hot lamb with a warm salad so felt a bit disappointed.

Desserts were pretty good in flavour but both extremely sweet. The brulee top was a bit thick and the custard a bit curdled so the textures weren't spot on. The parfait was nice but very sweet so if you have a super sweet tooth, this is for you.

I really liked the space and more refined ambiance of the room. The service was friendly and efficient. I think this is a great place to have a meal where you can enjoy the conversation with your dining companion.

My guest and I dine courtesy of the restaurant.