Thank God for small menu's. I can never understand a large menu, it leads me to think that maybe they're compensating for something
I always wonder what the process of menu making is, why there a eight different titles across four pages plus the drinks menu, my head starts to spin. There is a certain restaurant I go to where this is the case. The food is incredible but after an hour table wait, half an hour choosing my meal and then the food wait I start to re-assess my meal choice. Terrible.
I've been applauded for my ordering abilities, not to brag, but I seem to get it right even if there is a large menu. I've narrowed down three simple rules.
1. Order what you can't make. It's quite simple, a meal you would never dream of making with all the ingredients you love why wouldn't you order it. Restaurant food is very different to home cooking, so take advantage of the outing.
2. Analyse the description. Ask the waiter questions if you don't know what something is, think about your favourite ingredients, what you love to eat and order that way, take your time. Never rush an order, a rushed order is bad order.
3. The best there is. Order what a restaurant is known for, don't go to a Steak restaurant and order the Salmon, chances are it will be lovely but not incredible, amazing and awe inspiring.
The whole restaurant experience should be memorable. Don't be afraid to order something you've never eaten and don't let someone else order for you it's hard on them and it doesn't always pay off.
And lastly make sure you choose the right restaurant, now that is my specialty so stay tuned.
Happy ordering
Bianca
26 January 2010
20 January 2010
espresso yourself
Coffee addict? No. Coffee snob? Possibly.
The coffee culture in Australia has boomed in the last few years. We now expect a better standard than what we have been served, I mean who drinks instant coffee these days?
I love a good cup of coffee, the smells, tastes and sounds, not too mention the rush you get after the first cup of the day it's exhilarating. OK, maybe I'm sounding a lot like an addict right about now, But any coffee lover will agree.
The perfect cup of espresso to me is a piccolo. It has just the right milk to coffee ratio, the perfect strength and not to much froth but just enough it to make creamy.
The piccolo sensation hasn't caught on quite yet and especially not in the USA. While I was over there last year I found a coffee shop that served beautiful organic coffee but only in the form of a cappuccino, latte and black coffee, it was a crying shame. Their strong but nutty blend couldn't properly be enjoyed, so being an ex-barista I jumped the counter to show them the 'piccolo'...success. I brought a little bit of culture to America that day.
A few rules for how to drink your coffee and then I'll let you experience it yourself.
-If you drink a coffee over the 'regular' size. STOP right now in the name of all things caffeinated! More is less, drinking it in any large size just isn't the way God intended.
-Make sure it's hot, nothing worse than a cold cup of coffee.
-Do try all styles to see what you like best. Short blacks are taken like shots in Italian espresso bars and cappuccino's are a breakfast drink. It's up to you to decide if you like extra froth, extra milk or none at all.
- Do try an affogado with hazelnut ice-cream as dessert, bliss if the coffee blend is smooth.
And I'm not a complete snob, I break the rules sometimes chocolate powder is always on top of my piccolo but each to their own.
Happy Drinking
Bianca
The coffee culture in Australia has boomed in the last few years. We now expect a better standard than what we have been served, I mean who drinks instant coffee these days?
I love a good cup of coffee, the smells, tastes and sounds, not too mention the rush you get after the first cup of the day it's exhilarating. OK, maybe I'm sounding a lot like an addict right about now, But any coffee lover will agree.
The perfect cup of espresso to me is a piccolo. It has just the right milk to coffee ratio, the perfect strength and not to much froth but just enough it to make creamy.
The piccolo sensation hasn't caught on quite yet and especially not in the USA. While I was over there last year I found a coffee shop that served beautiful organic coffee but only in the form of a cappuccino, latte and black coffee, it was a crying shame. Their strong but nutty blend couldn't properly be enjoyed, so being an ex-barista I jumped the counter to show them the 'piccolo'...success. I brought a little bit of culture to America that day.
A few rules for how to drink your coffee and then I'll let you experience it yourself.
-If you drink a coffee over the 'regular' size. STOP right now in the name of all things caffeinated! More is less, drinking it in any large size just isn't the way God intended.
-Make sure it's hot, nothing worse than a cold cup of coffee.
-Do try all styles to see what you like best. Short blacks are taken like shots in Italian espresso bars and cappuccino's are a breakfast drink. It's up to you to decide if you like extra froth, extra milk or none at all.
- Do try an affogado with hazelnut ice-cream as dessert, bliss if the coffee blend is smooth.
And I'm not a complete snob, I break the rules sometimes chocolate powder is always on top of my piccolo but each to their own.
Happy Drinking
Bianca
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