Chocoholics anonymous

Here at chocoholics anonymous we like to divulge our chocolate obsessions and confessions. So here we go...

I was merely walking through Balmain on the weekend and could help but notice the chocolate Baklava at Efendy restaurant. I thought, what harm could one bite do - right? So I strolled in trying not to attract attention and placed my order. As the waitress handed it over, I was transfixed by it's luscious creamy chocolate covering. I was instantly in heaven - Turkish heaven. For a single moment the chocolate encased my body and ate ME all up. I couldn't help myself.... and to tell you the truth, I would do it again in a second.

K-POW

Just in time for the release of Alice in Wonderland I thought, I would share with you a little something quirky of my own. Something different for the sweet-tooths: this whimsical dessert is a specialty at ATavola in Darlinghurst.

Known for it’s unusual appearance and exploding combination of flavours – the Bomba is a must try.

If your not ready to venture into this wee dessert journey, then I wish you happy watching for another piece of Tim Burton’s crazy mind.

Recipe from Sydney's only Sicilian restaurant

Sometimes it is nice to try something new in the kitchen, so I thought I would leak you one of my favourites from Sicilian restaurant Gusto Bar and Kitchen in Watsons Bay.

Fighi e Prosciutto

Ingredients:

Fresh figs cut in quarters

Fresh sliced Parma Prosciutto

Shaved Pecorino cheese

1tbs natural honey

1tbs extra virgin olive oil

1tsp Fig Vincotto (reduced red port wine with figs)

Method:

Lay figs decoratively on the plate, then place prosciutto and chesse on top. Drizzle the honey, oil and fig vincotto lightly over the top.

A fine change

Having thoroughly enjoyed Monkey Magic the first time, I was interested to experience the subtle changes new sushi chef Michiaki Miyazaki has made since he started this year. My favourite was the he traditional sushi plate, which is now served with new garnish like snapper with shiso and plum paste, king fish with miso and cucumber. Another highlight was the salmon with grated daikon radish and ponzu sauce. Careful not to startle, this gentle evolution allowed for the previously loved to merge in with the new. I highly recommend testing it out for yourself.

French Chef reinvents pub food at Helm

French Chef Frederic Booms is shunning the traditional connotations surrounding ‘pub grub’, Frederic has exclusively designed a brand new menu for Helm Bar packed with robust yet flavour focused dishes. Undoubtedly imbued with Frederic’s signature European twist, the new Helm Bar menu represents superb brasserie style food at value-for money prices.

Confit Duck Leg & Waldorf Salad

(serves 4)

Ingredients:

4 duck legs

1 tablespoon sea salt

Pinch of four spices

4 thyme sprigs

1 bay leaf

1 teaspoon of lemon zest

1 teaspoon on orange zest

1 garlic clove

1 star anise

500ml duck fat (enough to cover the leg)

Method:

1. Mix the sea salt, four spices, thyme sprigs, bay leaf, lemon and orange zest, garlic and star anise together in a bowl. Rub mixture over the duck legs.

2. Preheat oven to 150 degrees. Heat the duck fat in a pan until hot.

3. Wash the legs under cold running water, pat dry and place the legs in a dish. Pour over the duck fat.

4. Place in the oven for 2.5 hours to confit. When the duck is ready the meat should start to fall away from the bone.

Waldorf Salad

Ingredients:

1 small red onion, finely diced

4 celery sticks, finely diced

1 tablespoon of finely diced and fried bacon

100 grams walnut halves

Juice of half a lemon

2 tablespoons of mayonnaise

1 teaspoon of chopped parsley

Sea salt and ground black pepper

1 green apple, finely diced

Method:

1. Place all ingredients in a bowl.

2. Toss together well and taste – season more if necessary.