Pullet's Egg, Smoked Onion, Duck Ham
POSTED BY DUKE
ON 06 SEP 2012 @ 04:52 PM
A Pullet is a chook that is laying eggs before it is 1 year old. The eggs are slightly smaller than a normal egg. They are a seasonal product and we are very lucky to be able to source them. We have this dish on our Tuesday tasting menu while the eggs are available. Not only is the flavour a lot richer than usual but the yolk is a much more vibrant colour.
The dish is served with an onion purée made from sweet white onions and butter that has been smoked over hay. The duck ham is house made and has been hanging for a month. It is smokey, salty and holds its flavour perfectly when partnered with the richness of the egg and sweetness of the onion.
2005 Steingarten St. Helga Riesling, Barossa Valley, SA
Every now and then the big Aussie wine companies do the right thing. 2005 was an amazing year for most of Australia's wine growing regions and the Barossa Valley was no exception. Pernod Ricard, the company that own the Steingarten brand, have some of the most amazing vineyard sites I have ever scene, and that is where the fruit for this wine is sourced from. Just hitting it's stride at its 7th birthday, this wine delivers a minerality and richness that few can match. We didn't get much, so make sure you try one!
POSTED BY NICKJ
ON 06 SEP 2012 @ 03:37 PM
Designed by Bruce Kilgore in 1982 and the first Nike to employ the 'Air' technology, the legendary Air Force 1 is celebrating its 30th birthday this year.
With over 1,500 incarnations in its three decades of existence and an earning power of nearly $800 million USD a year, the AF1 is seriously worthy of a massive cake and lots of huzzahs (Kanye, Nas, Rakim and KRS-One even made a song about them!!).
But, since it's a shoe and shoes don't eat cake and you'd look like a knob if you were huzzahing a piece of footwear, Nike have done something else in its honour - the 1thology interactive experience.
The 1thology experience showcases pretty much the entire AF1 collection by year, style, color or material. Sneaker freaks get the chance to build a virtual, digital collection of Air Force 1's, while browsing other fellow freakers collections.
Essentially its a total nerd out fest for kicks. That's cool. We spend all day on the internets, we're giant nerds...
get your fix at gonike.me/1thology
Quick guys! You can stream The xx's
new album! Right now! Until the 11th of September!
Stream Coexist here
While listening to it you can see where it has been shared all over the world. Which is kind of nice.
OH HAI LOUNGER$ U R LOOKING PRETTY FINE TODAY! (Jk, we can't see you maybe you look gross.)
Welcome to volume two of FORGOTTEN FADZ
where we uncover hidden gems from the past, which now seem fairly shit.
Today's fad: TAZOS
Little plastic discs which were found in chip packets and had the faces of Looney Tunes on them– FUCKING GENIUS! Not really. Apparently each greasy, salt covered Tazo had a score value, but I don't know if anyone really paid attention to that. All that mattered was the character on them. Did you know there were Disney and The Simpsons Tazos?
DID YOU KNOW THERE WERE SAILOR MOON TAZOS? Because there were.
Miss you Tazos.
POSTED BY NICKJ
ON 30 AUG 2012 @ 05:49 PM
There isn't really a lot more we can say about Bill Murray. He is the epitome of the word awesome's every meaning. We feel you already know this and if you don't, you must school yourself ASAP starting with Saturday Night Live circa 1977.
Luckily for us all there is Eclectic Method, a London-based visual remixing outfit who have made it their business creating "compositions that perk ears, move feet and capture moments in time.". Basically, they chop up bits and pieces of movies and TV shows, slapping them back to together to create an entirely original remix. This time Mr Murray and a selection of his filmography have been chosen for an Eclectic Method rework, and the result is appropriately awesome. Enjoy.
Eclectic Method - Bill Murray from Eclectic Method on Vimeo.
POSTED BY DUKE
ON 30 AUG 2012 @ 02:19 PM
New dish alert - our beef brisket… Brisket is pretty much the breast of the beast, and is considered a secondary cut, which makes it really underrated. All our beef is pasture fed, so the flavour is a way more "real". The kitchen braise it overnight, press it between trays to flatten it out a bit, then brush it with some rendered fat, before crisping it up in the oven. So crispy.
The garlic used in the dish is literally wild, which makes it a lot different from supermarket garlic. The season has just started and the flavour is a lot more expressive and intense. When it is cooked properly, it becomes sweet and tender. Every part of the garlic is used… the shoots, the leaves, the clove and even the skin.
The dish also has a celeriac which is pickled in horseradish vinegar - this gives the finished product plenty of acid to cut through the beef.
The final ingredient is a light roasting juice made from the beef trimmings and garlic oil.
2010 Izway "Bruce" Shiraz
One of the best back label descriptions in the game - "Bruce is a man of few words…" The style of this wine might not be extremely relevant, but there is no denying blockbuster Barossa Valley Shiraz. It's the style the Australian industry was built on. Fortunately, as immense as this wine is, it still has plenty of character and even some delicate features. We love it. As always, a style of wine like this will sit better with bigger, richer dishes, like our new beef brisket! Thanks for coming.