Nilgiri’s with Hürol and Peren

It has been a crazy week for me. I had a lot to do; taking donations to Salvation Army shop (when I say that, what I really mean is carrying the actual donations to the shop. Twice), things to mail, people to catch up with, give support to a dear friend at the time of her mother’s operation. I must admit, all in all, this is who I am. A loyal friend who is there for all the people I LOVE.

Among all that, one of our dear friends, Hürol, had his niece (Peren) who was visiting from Turkey. A bright, young girl who did her apprenticeship here in Sydney. And she was leaving on Friday. So, we had to catch up quick. And the good thing was, Nilgiri’s was our safe heaven. I quickly booked a table for us. It was a great place to have a fantastic meal and say goodbye to Peren, too.

So, here’s what we had at Nilgiri’s:

PALAK SAMOSA (spiced spinach, ‘paneer’ & potatoes, green herb pastry, mango & tamarind chutney)

SHAKARKHAND CHAAT (smoked sweet potato patties, hung yoghurt & mint chatni)

LAHSOONI DAL MAKHANI (slow-cooked trio of lentils fresh garlic, green chillies, ginger & tomatoes)

ADRAKI PALAK PANEER (house-made fresh paneer, spinach with cumin, fenugreek & ginger crisps)

Zarda Pulau

Our very first Chinese hot pot experience

A dear friend of mine, Qi, invited us around to their place for a vegetarian Chinese hot pot. Her sister brought her an electric hot pot—all the way from China—as a present. So, Qi wanted to share this authentic experience with us by cooking everything vegetarian. How cool is that?

It was also the cold at the time. She told me that Chinese hot pot is the ultimate winter food; the ultimate comfort food for the winter. I totally agree with her.

Before I explain what Chinese hot pot is, I’d like to share a photo of our starters for the night: Garlic chives and egg dumplings. The pastry is made with boiled water which sets it apart from other dumplings. And, they are made by Qi’s sister.

OK, back to the description now:
Chinese hot pot is a cooking method or a dinner style, so to speak. Basically, a soup base is simmering at the table and ingredients are dropped into the pot. Once they are cooked to your satisfaction, you serve yourself along with the condiments. So, the whole cooking process is done at the table. It’s quite social because your involvement is required.

A typical hot pot would include meat, fish and seafood. However, my friend went out and bought some vegetarian meatballs to substitute. The great thing about that was, aside from her thoughtfulness, even the non-vegetarians loved those vegetarian meatballs!

The vegetarian hot pot my friend prepared for us had two different stock: one savoury, one hot. She told me that some people cannot handle a hot soup base so the host should provide an alternative. This style of hot pot is called yuanyang. I’m guessing it’s yin-yang?

Our vegetarian hot pot ingredients included:
• Tofu
• Wontons
• Various vegetables, especially white (Chinese) radish, sliced lotus root
• Various mushrooms such as shitake and fresh black fungi
• Bean curd skin
• Noodles (ours was sweet potato noodles which were quite interesting)

• Chopped spring onions
• Coriander
• Soy sauce
• Peanut sauce
• Chopped peanuts
• Hoisin sauce
• Fresh coriander
• Crushed garlic

Here you can see our food gently simmering…

Thank you Qi, Shawn and Harry for sharing this incredibly authentic experience with us. Next stop: our place 🙂

Meyhanee, Balmain – Sydney

Yes! Finally, we have a meze place in Sydney. And a good one, too. I am so happy to have discovered this place called Meyhanee.

One of our dear friends, Hürol, was talking about a meze place in Balmain for some time. When it was time to catch up with Hürol and Chris again, we decided to go to Meyhanee. I must admit, it turned out to be an incredible night. The food was fantastic. So was the company. Each one of us shared a story with the others. It’s what you do at a meyhane, Peoples 🙂

Meyhane is a traditional pub. Not just in Turkey but also in Azerbaijan, Iran (not surprising as the word ‘meze’ is coming from Iran) and the Balkans. Some general information about meyhane can be found on the cover of Meyhanee’s menu. So, check it out before you order your food.

I chatted with the owner of Meyhanee, Aşkın, only to find out that we lived within the same part of Turkey. He is new in Australia compared to me but his business is doing well. So, that’s good to hear.

Meze fridge with all the fresh mezes on display. That one is purslane salad with yoghurt.

This one (above) looks like haydari.

Salad of mustard green (above). We didn’t try this but it was on display so I took a photo of it. On the other hand, here’s what we had:

This fava was to die for. It was so delicious, we ordered another one. It’s a broad bean pate with lots of olive oil, onions and fresh dill. My husband is not a huge fan of beans but he loved this one. That should be telling you something.

Şakşuka (above). The name may suggest Tunisian but this variety is Turkish. As you move down to the Mediterranean region, you notice that it’s done with yoghurt. At Meyhanee, it’s more Aegean style.

Salad of smoked eggplant with walnuts, tomatoes and a touch of chilli. It was amazing.

Zeytinyağlı Yeşil Fasulye (fresh green beans cooked in a tomato base with olive oil).

Zucchini flowers stuffed with rice and herbs (above). They were light and quite tasty. Normally there are only 3 dolmas in one portion but they gave us 4 because it was 4 of us sharing.

Stuffed artichokes with peas and potatoes (above). OK guys, these are difficult to make and the main ingredient in this dish is hard to find in Australia. I don’t know how they managed to get it but it was a triumph!

Purslane salad with yoghurt (above) and as for dessert we had Fırında Sütlaç (below) which is a Turkish rice pudding.

We also had complimentary Turkish tea and coffee and an extra portion of rice pudding. It was very nice of them. We were very well looked after.

After Hürol finished his coffee, I read the cup for him. It was all positive, Peoples! 🙂 

I must have missed my Turkish tea because I had 2!

We are definitely going back to Mehanee in Balmain and taking more friends with us.

Meyhanee can be found at this address:
374 Darling Street
Balmain, NSW 2041


It was a last minute decision to go to Tellicherry this time. We thought it’d been a long time since our last visit, so, there we were. It was lucky that we got in by making a booking on the day. Friday, that was.

So, here’s what we had…

ONION BHAJI (green & red onion fritters in an ajwain-flavoured chickpea flour batter, spicy tomato chutney)

KEERAI MACHIAL (split pea lentils & spinach)

POOKOSU URULAKAZHANGU (potatoes & caulifl ower, tossed with onions, tomatoes, ground chillies & coconut flakes)

KATHRIKKAI KOZHAMBU (eggplant in a tamarind, ground coriander & garlic sauce)

Naan bread

Nilgiri’s did it again!

It’s always a pleasure to dine at Nilgiri’s. I must admit, this time around we have had one of the most interesting menus.  Here’s what we had:


Aloo Chana Dal Samosa with pomegranate chutney (above)

Thanda Baingan (charred eggplant | dry lentil chutney | seasoned yoghurt & caramelised onions)

Paneer Tikka Chaat (tandoor-cooked ‘paneer’ | mint chatni | spiced chick peas & ‘besan’ vermicelli)

Main Dishes

Bhindi Til Aur Imli (baby okra | ground sesame, tamarind & curry leaf sauce)

Zeera Gobhi Saag (cauliflower flowerettes | roast cumin, coriander & turmeric garlic & fenugreek tempered spinach puree)

Paneer Methi Kofta (house-made fresh ‘paneer’ kofta fresh fenugreek & ginger filling | ‘malai’ sauce)

Lahsooni Dal Makhani (slow-cooked trio of lentils fresh garlic & ‘pepe saya’ ghee ‘tadka’). I must admit, Nilgiri’s dhal is an absolute triumph! It’s so creamy and moorish.

Pilaf (above)


Fig Almond & Honey Kulfi (fig & local ‘two creeks’ honey-flavoured Indian ice-cream with almonds)

Gigi Pizzeria in Newtown, revisited

This is our second time at Gigi Pizzeria in Newtown. Last time it was us and Rachel as her husband couldn’t make it because of an emergency operation. This time though, we all made it. Eventually.

Gigi Pizzeria is one hip vegan pizza place in Newtown and their pizza is quite a hit even among the meat eaters. Well, they must be doing something, right?

This was their special for that particular day and I have no idea what the ingredients were but it was quite tasty. That’s all I have to say about that.

I know what this one is because we had the same one last time. It is called Funghi e Radicchio (Swiss brown mushrooms, garlic, dairy free blue cheese, parsley, radicchio, & roasted walnuts, extra virgin olive oil).

As for the dolci (desserts), we had:

Tiramisu di Gigi (above). Coffee soaked homemade Savoiardi biscuits layered with plant based Marsala cream dusted with cacao.

Torta all’arancia (above). Orange almond & polenta sponge served with orange candy & fresh berries.

Pastiera di gigi (above) which is orange blossom whole wheat & candied citrus tart.

The Wine Room with Don and Lorraine

Dona and Lorraine has been raving about The Wine Room (which is a part of Balgowlah RSL Club) for a very long time but we only managed to get ourselves there recently.

A realistic image of a fireplace in the middle of Australian summer? Really? Anyway, we had a glass of bubbly before dinner, sitting down and watching the flames dance while catching up with friends.

They have nice vegetarian options at The Wine Room. Here’s what we had:

Starter no 1: Fried zucchini flowers, goat’s cheese, basil and tomato cardamom  chutney (above).

Starter no 2: Grilled haloumi, preserved lemon and cherry tomatoes (above).

Our main course was roast pumpkin, leek and labne tart, Roma tomato, rocket and dukkah (above).

Lorraine and I didn’t have dessert: we had port instead but this is John’s Creme Brulee.

Sunday Dinner at Qi and Shawn’s

We were invited to Qi and Shawn’s for a Sunday dinner last night. Qi went into a lot trouble cooking vegetarian. We were absolutely spoilt!

Here’s what Qi prepared for us:

Schezwan tofu dish (below)

Preserved duck eggs (below)

Lotus root with schezwan pepper and spring onions (below)

Qi’s corn dish (below)

Fried rice (below)

Mushroom dumplings (below)

Edamame (below)

Max (below)

Another family member (below)

Selfies with Max

Thank you Qi and Shawn! We had a lovely time and the food was fantastic, absolutely to die for.

Celebrated our 15th wedding anniversary at Bentley’s

My husband and I are celebrating our 15th wedding anniversary this year. It has been a journey but a really good one. And like we always do, we decided to celebrate our wedding anniversary at Bentley’s. Well, we weren’t going back to The Gantry, that’s for sure. If you want to know why, here’s my review of the place.

One thing we decided to do differently this time round though is that we went for premium wine matching. Yes, it was extra money but how many times do you celebrate your 15th anniversary?

So, let’s talk about the food, shall we? Here’s the current vegetarian tasting menu:

Current Vegetarian Tasting Menu
Sugar Loaf Cabbage + Kohlrabi + Desert Lime + Cucumber
Heirloom Cauliflower + Lemon Aspen + Pistachio
Salt Baked Celeriac + Shiitake + Salt Bush
Broad Beans + Broccolini + Kelp Butter
Sweet Corn + Job’s Tears + Pickled Golden Beetroot
Jerusalem Artichoke + Bayleaf + Burnt Pear
Yoghurt + Mandarin + Parsley
Sake Lees Ice Cream + Tonka + Macerated Strawberry

$130 + matching wine $90
Premium wine match $150
Non-alcoholic match $60

The night started with some complementary nibbles and bread and butter. I am so happy that they still make these guys. I absolutely love them and this time the photos are better, too.

Sugar Loaf Cabbage + Kohlrabi + Desert Lime + Cucumber (below)

First course of the night had this incredibly fresh—almost Thai—flavours even though the dish is made with native Australian ingredients. It was crunchy with its kohlrabi and cucumber filling and a blanket of sugar loaf cabbage on top, not to mention the desert lime underneath all of that. What a refreshing start!

Because it was our wedding anniversary and they knew it, our sommelier for the night, Chiara, matched this dish with a glass of champagne (NV Gosset) instead of whatever they had on the premium wine pairing list. It was incredibly light and refreshing with an interesting nose and citrus on the finish. It was dry yet not yeasty at all. A very good match, I have to say.

Heirloom Cauliflower + Lemon Aspen + Pistachio (below)

The second beauty of the night. The flavours of Heirloom Cauliflower + Lemon Aspen + Pistachio were very well balanced. You could taste the raw, natural state of vegetables. And it was matched with a white burgundy made by a natural wine producer from France. It was quite intriguing because we had to take some time to define this wine. Here’s the verdict: it is savoury, it almost evaporates, there is a hint of sweetness on the nose, not tart; almost cherry-like with beautiful acid balance and a subtle mushroom or woodiness. I could be wrong with the mushroom part but I absolutely loved it!

Salt Baked Celeriac + Shiitake + Salt Bush (below)

The whole dish had all the textures in one go like, creamy, crunchy, tart, soft, chewy and leafy or you may say herbaceous. Shiitake mushrooms were cooked to perfection; they were soft, a little bit of the chewiness was retained but they were not rubbery. Celeriac was crunchy (I love the way they roll them up), buttermilk sauce at the bottom of the dish was creamy and quite tangy. Celeriac leaves on top just freshened the whole thing. Just beautiful. And this beauty was matched with an orange wine: Matassa Cuvee Marguerite. This was an exceptional wine. It was citrusy, peachy and tarty with a funky nose and fruity yet dry/astringent finish. Again, exceptional match.

Broad Beans + Broccolini + Kelp Butter (below)

I love the fact that this dish was made with fresh broad beans. Dried beans are always more floury and starchy so there is a huge difference. My husband is not a huge fan of broad beans but the fresh ones are always a different story. As in this dish, broad beans are in a green, creamy base (kelp butter) and I could taste some kind of aniseed somewhere but I could be wrong. The dish was paired with a glass of natural, organic Montenidoli Vernaccia from Tuscany. We thought it was an unusual wine with spritzy, dry, light and fresh notes. It had a big, savoury nose but not heavy.

Sweet Corn + Job’s Tears + Pickled Golden Beetroot (below)

The crunchy texture of job’s tears in a soft, creamy environment creates a surprising contrast in this dish. Not to forget the tangy crunchiness of pickled golden beetroot. I also noticed some çağla in the mix which is unripe almonds. We add them to our fruit platters back in Turkey. I love their fuzzy green skins. The dish was paired with a glass of gamay (Descombes Brouilly) which was the first red of the evening.

Jerusalem Artichoke + Bayleaf + Burnt Pear (below)

I absolutely love the way they do their Jerusalem artichokes at Bentley’s. There is a raw egg yolk in the middle of that parcel you see in the photo, guys. It sits on top of a bed of pureed Jerusalem artichoke and when you cut it, the yolk oozes out nicely. Pear sticks, when you bite into them, are like unexpected doves being released during an already pleasant event. As for the wine pairing, the dish was paired with a glass of savoury Nebbiolo (Barbaresco Fletcher). Flavours just work together at Bentley’s.

Yoghurt + Mandarin + Parsley (below)

This was the first dessert of the night and it was one citrusy, creamy and herbaceous dessert. As for the wine: it was paired with a glass of Spatlese Clemens Busch. The dessert wine was shy initially but it opened up nicely. When it did, it was fruity with well-balanced sweetness and a long-lasting finish.

Sake Lees Ice Cream + Tonka + Macerated Strawberry (below)

The second dessert of the night was absolutely divine and it was paired with a glass of stunning Domaine Pichot Moureaux. However, that wasn’t it for the night: we got this plate with “Happy Anniversary” written on it and it came with more divine nibbles.

Thank Yous
Thank you, Chiara, our sommelier for the night. Your knowledge and experience in wine is spectacular; it was one of the best wine pairings we have ever experienced. And also, thank you for writing down the wines on my menu so that this review would happen.
Thank you, Max, for great service and your hospitality. Enjoy the rest of your time in Australia.
And lastly, thank you ‘Team Bentley’ for making our wedding anniversary celebration so special. You are fantastic food artists!

Tried the new menu of Nilgiri’s Indian Restaurant

We went back to Nilgiri’s on Friday night with a friend of ours, Jana, to try their new menu. We have been wanting to do that and catch up with Jana for some time, too. She is a huge fan of Nilgiri’s as well as the sister restaurant: Tellicherry.

Because Jana doesn’t have any problems with eating vegetarian with us, we all opted for vegetarian tasting menu. It’s $46 per person and you get a really good variety of dishes. Here’s the menu for vegetarian tasting menu:

lemon pickles, raita of the day, sweet mango & nigella marmalade

‘paneer’ & potato pattie, mung lentils crust, oven-baked, lemon honey chutney
chickpea & rice flour cocktail pooris, ajwain-spiced chickpeas, date chutney
tamarind tomato chutney

house-made fresh ‘paneer’, garlic tempered spinach purée
cauliflower, mustard oil kashmiri chilli rub, tandoor-cooked, ginger-spiced tomato ‘tari’
chat potatoes, baby capsicum, fennel-flavoured green herb sauce
slow-cooked trio of lentils, cumin & coriander ‘pepe saya’ ghee tadka


Here’s what we had:

Pappadums and Dips of the night:
Lime pickle, raita of the day was a delicious eggplant one and sweet mango & nigella marmalade. Of course, they all come with pappadums to die for.

As for the starters, we had:
‘paneer’ & potato pattie, mung lentils crust, oven-baked served with lemon honey chutney.

POORI AUR CHANA (below) chickpea & rice flour cocktail pooris, ajwain-spiced chickpeas topped with date chutney. We couldn’t stop eating the chickpeas even after the pooris were gone. It was so delicious!

Samosa is one thing that you get pretty much everywhere these days. However, these were different. They are served with tamarind tomato chutney.

As for the mains, we had:
TANDOORI GOBHI TAMATAR TARI (below) cauliflower, mustard oil kashmiri chilli rub, tandoor-cooked, ginger-spiced tomato ‘tari’ and it is one of the best cauliflower dishes I have ever had in my life, including my Mum’s bake. A total triumph, if you ask me!

ALOO SHIMLA MIRCH (below) chat potatoes, baby capsicum, fennel-flavoured green herb sauce. This is an incredibly well-balanced dish with subtle yet interesting sauce.

TADKA DAL MAKHANI (below) is a slow-cooked trio of lentils, cumin & coriander ‘pepe saya’ ghee tadka. No one does dhal like Nilgiri’s. However, this was by far their best! The tempering was also incredible.

Zeera Pulao (below) Yes, you get zeera pilao instead of plain rice.

Naan Bread (below) I don’t know about you but I could live on naan bread.