Posted by KB on April 6, 2011
At Kluster we’re firm believers that food tastes better on sticks. Sticks turn ordinary ice cream into a portable summer treat, and make it acceptable to eat only cheese at a cocktail party. So when offered the chance to grab a meal at Crazy Wings, home of food on sticks, we said yes. Hell yes.
Crazy Wings is the last restaurant to open as part of the Eat street dining district in Chatswood, and in our humble opinion, worth the wait. The chain, which boasts 300 stores in China and internationally, is based on Beijing hawker-style eating – largely defined by things on skewers, barbecued.
Faced with a dizzying array of options – crazy lamb, crazy kidneys, crazy potato - we start with the most obvious choice: original wings. Covered in a dry spice rub, they’re barbecued to perfection and stick-lickingly moreish, as are the honey soy variety that swiftly followed their demise in our hands.
The surprise of the meal came with the beef and mushroom skewers. We were expecting a simple kebab-style combo of alternating beef and mushroom chunks, but were treated to delicate parcels of enokitake mushrooms wrapped in beef slices - skewered and barbecued, of course. More...
Posted by Miss Kat Jade on July 4, 2010
On a recent trip to Melbourne this Kluster writer happily indulged in a meal at the Good Food Guide hatted restaurant (two to be exact), Cutler and Co.
Located in the bohemian suburb of Fitzroy, Cutler and Co's dining room combines comfort with familiarity and understated sophistication. Inside the long, gently lit room a semi-open wine store holds more than 1300 bottles. Considering the breadth of their selection it stands to reason that the role of sommelier at Cutler & Co would be filled by an individual who is suitably confident across a range of vino. The aforementioned individual, Sally Humble, was appropriately knowledgeable and accommodating in helping us choose a bottle of Alsace Riesling to accompany our eight course Chef's degustation.
The combination of flavours was generally quite traditional (think: duck with plum), it is the execution that makes this dining experience exciting. Executive chef Andrew McConnell combines high-quality produce to create a multitude of textures in his dishes. Layering taste-upon-taste to create a range of delicately balanced dishes. More...