Turning 27 (Part 2) : Little Hunter

Little Hunter

When I was planning where to head for dinner with the Ho Clan for my birthday a few weeks back, I happened to read a post by Miss D’s post on Little Hunter and I knew instantly where I wanted to go! (: I have to say, Melbourne is full of surprises! Ever so often, you would hear about a gorgeous new cafe or restaurant and thus my ever growing list of places to try! hehe Little Hunter was no doubt one of them! Especially when Gavin Baker (was a sous chef at Fat Duck, London) and Pete Evans are the talents behind this grill house. I definitely couldn’t wait! (:

Little Hunter

Because we were celebrating, the Mr ordered a bottle of Goaty Hill Riesling 2012. Riesling has always been one of my choices of wines when dining out, as it has sweet fruity tones and this had flavours of citrus and green apple. Really smooth and crisp! hehe How cute is the print on their wine glass? I couldn’t stop snapping photos of it. haha There were a few communal tables and also booth seats! I wish I knew, cause I would have definitely requested for one. hehe I’m not sure about you, but our table is always a tad bit small for the amount of food we order. haha Oops! That’s definitely not a bad thing though hehe

Garlic pull apart bread with chicken skin butter

Our meal begun with a complimentary serve of pull apart bread and chicken skin butter. Yes, dear readers, you’re not seeing things! I did say chicken skin butter! This is a delicious little pot of gold! I know it sounds like something that might be heavy and overly rich, but it tasted nothing like that! It was smooth with little bits of golden crispy chicken skin pieces and just melts the moment you spread on the warm bread. It was some tasty, tasty (and did I say tasty?) butter! We definitely wanted more! The bread was soft and just full of flavour. Just a great way to start the night!

Beef on toast

We decided on three entrees and one of them were ‘beef on toast. It was a layer of beef carpaccio, over a layer of smooth and rich chicken liver parfait and when you reach the bottom, there was a crispy layer of crusty crouton. The dish is dressed with a mixture of gherkins and chives and the acidic mixture cuts through the richness of the dish. It was so good and I just wanted more!

Pork crackling

The mr would never miss the chance of ordering a serve of pork crackling if it’s on the menu! This was so crispy and crunchy and addictive! We just kept popping them into our mouths! They were beautifully seasoned with paprika and cheddar, and served with a smooth apple sauce. I just love the combination of pork and apple sauce, a match-made in heaven (:

Cured kingfish

Our last entree was the cured kingfish.The fish was so fresh and had a subtle sweetness. Every mouthful had the popping of fish roe and a slight spiciness of the roast peppers. Not only was the flavours beautiful, the plating was impeccable. Like art on a plate! Edible art of course. hehe

Ribeye steak with bone marrow

As Little Hunter was a grill house, we had to try the steaks on the menu. Each of us ordered a different cut of steak and I have to say, they cooked every cut to perfection! The Mr ordered the Robbin’s Island waygu ribeye with bone marrow (he loves marrow!) and beef fat butter. The meat was melt in your mouth and just full of flavour! And how sexy are the grill marks? Just love the criss-crosses that gives a nice char flavour to the steak as well! NOMS!

Blackmore waygu flank

Melissa ordered the Blackmore wagyu flank with cajun flavours and avocado. I would never have thought that avocado goes well with steak, but it did! The flank, though not the usual cut you would order, was cooked to medium rare and bursting with flavour! Definitely a happy belly there (:

Cape grim fillet mignon

I couldn’t go pass the Cape Grim fillet mignon! This melt in your mouth cut was coffee and wood smoked and really didn’t need anything at all. Every mouthful just melted in my mouth. I was definitely the happiest girl that night!

Our sides for the night

With all the meat we were having, we had to order some sides to balance it out. We had the Little Hunter fries which was chunky and crispy. And grilled cabbage! This was no ordinary grilled cabbage, it was one that packed a punch! The sweetness of the cabbage was counter balance by the saltiness of the anchovies and blue cheese and the tanginess of the hazelnut vinegar. I’m not a huge fan of blue cheese, but this was YUMMILICIOUS! Love the crunch of the toasted hazelnuts too! This is one side you don’t want to miss!

Short Mach

After indulging on all the delicious and rich food, the Mr needed a digestive ; a short macchiato. It’s a new ritual of his after being introduced to him by his Italian weightlifting buddy! hehe and He’s loving it (:

Frangipane

Of course, desserts are a must to have a complete meal. haha Well, at least it is for us it won’t be complete without something sweet! hehe I knew exactly what I wanted, and I took charge of ordering the desserts to share. haha As we were already quite full, we ordered two for the three of us! First up : the Frangipane ! I loved how it looked! Just looks like a fried egg on the plate! hehe Instead, it’s meringue with a delicious and tangy passionfruit curd and a refreshing peach sorbet! So so good! The frangipane cake was slightly dense (though still light) but I personally love dense cakes so I was one happy girl!

Double chocolate mousse

The double chocolate mousse was one so rich and decadent! Absolutely loved it! It has an airy layer of white chocolate at the bottom and dark chocolate on top. The coffee cream went so well with the chocolate (almost similar to a tiramisu, but richer), with the bite of the cocoa nib brittle! Loved every single bite!

Ho Clan

So that concludes our beautiful meal! (: Just want to thank the Ho Clan with all my heart for making the night a fab one – filled with good food, good wine and lots of laughter! (: Love you both!

The mr and I

Happy weekend everyone! (:

Remember to always cook and bake with love! 

Little Hunter on Urbanspoon

{SG} One Year On

One year anniversary dinner

Time really flies, especially when you’re enjoying every second of every day. It’s already been 1 year since I married the love of my life! I can still remember the moment I said I do, and how he passed all the games set by my bridesmaids and opened my room door. I could still remember the smile on his face the moment he lifted my veil. Beautiful memories that I would always remember, and be thankful for. (: To mark our first year of marriage, the mr planned a romantic dinner at Salt Grill & Sky Bar. It’s located at the top of Ion (one of the newest shopping malls in Singapore) and has an amazing view! We went through a secret walkway to a pair of private lifts that lead us to the 55th level! The moment we exited the lifts till we were walked to our tables, I couldn’t stop saying wow in my head! haha

View from Salt

Just breath-taking! Couldn’t get enough of the skyline. Thankfully we had a window-seat, so I could take in the whole view, all night long (: Salt Grill & Sky Bar is opened by Luke Mangan, and not surprisingly, the mr chose a place that serves Modern Australian cuisine. We’ve never been to restaurants by Luke Mangan before (his first Salt is in Sydney), so we thought, why not? hehe I have to say, the mr was spot on with his choice! We were served by a very warm and personal staff, who looked after our every needs through the night. He made it a point to make sure we were enjoying our food and also made sure it was a night for us to remember.

pan seared scallops

One look at the menu, and I knew exactly what I wanted. I have a habit (a good one I would like to think) to order scallops as my entree whenever I’m at a fine-dining restaurant. For some reason, the scallop dish is always one of the stand outs of the night. And this was no different! The scallops were cooked to perfection, so so tender and mildly sweet. It was a perfect match with the chorizo sausages too! I slowly savoured each one, but I wanted more. hehe

tempura quail breast

The mr ordered the tempura quail breast with roasted legs. When it arrived, you could immediately tell it had some japanese influence to it. The quail was cooked to perfection and was very tender and succulent. The good thing was it was cooked different ways and the tempura version added a good crunch to the dish. YUM!

Veal with foie gras and mustard crust

Then came the main. I had the veal that is seared and poached to a perfect medium-rare that had a yummy foie gras and mustard crust, served with a pumpkin custard and red wine sauce. I don’t usually have veal, but this was really good! Though it was a little rare for my liking, the flavours were sensational! The foie gras just melted in my mouth and the sweetness of the pumpkin custard balances the dish out.

Crispy skin salmon

Though I liked my dish, I loved the mr’s dish more! hehe Doesn’t that always happen? You tend to love the dish your partner orders, and secretly hope he would give you more. That was me that night! The salmon was cooked to perfection! Super crispy skin, and still pink in the middle. Definitely a very good choice made by the mr. Amazing! Definitely recommend this if you’re a fan of seafood.

our sides

And as if we didn’t have enough food on our table, we decided to order some sides to share : roast mushrooms in garlic butter and truffle oil & parmesan fries. We loved the mushrooms; they were just little explosion of flavours in our mouth! So so good (: The truffle fries were alright, didn’t have the wow factor, but having a side of fries just worked with what we had.

pear tarte tatin

Of course, we couldn’t not order sweets! A little digestive for the night. hehe One dessert that I cannot go pass is a tarte tatin. It would always be one of my first choice of desserts. The first one I had was at Mr Hive’s Kitchen & Bar and that blew my mind! This one was a little smaller, and was also really delicious! Puff pastry and soft poached pears all caramelised and topped with some creme anglaise and double cream. HEAVEN!

Creme brulee

As I ordered something I love, it’s only fair the mr did too. Without a doubt, he chose the creme brulee. Plus, they were serving it with his favourite salted caramel ice cream! So I knew he was gonna pick this! The pastry chef was so sweet to write Happy Anniversary on the edge of the bowl! Was a super touching surprise. hehe Love personal touches like that! (: Just makes the night even better than it already was.

My love

Just want to say Happy Anniversary to my dearest mr once again! (: This post is late, but just want to tell you that I had an awesome night, and I am so blessed and thankful to have you in my life. I love you! Thank you for being you.

Happy Mid Week everyone! (: Remember to always cook and bake with love!

Valentine’s Day Surprise!

( Us 7 years ago ♥ )

Surprises. Don’t you just love them? Cause I definitely do.

My past year has been filled with happy surprises. First the proposal, then the engagement party and now valentine’s day! (: Regardless of the size of the surprise, I feel very very loved and very very lucky to be loved.

The Mr and I talked about it before hand that we won’t be celebrating Valentine’s Day as we would have arrived back in Melbourne just a day before and really, we just didn’t wanna spend the astronomical amount that restaurants would charge on this day for lovers. So I decided that I was going to cook for him.

Baby surprised me with a rose when I met him for coffee! (: It’s the small things like that that counts!

and see that lego guy? He’s Leroy. hehe

okie. TO THE POINT. I’m sorry if I’m telling my life story in one post. SO. I decided to make something that my baby had always wanted to have and so I walked around in Woolworths trying to get inspiration. He always wanted to get those pork medallions stuffed with herb butter but being me, I refuse to get things that pre-marinated unless I really can’t get the flavour that they have. So I decided to get pork chops and made my own herb butter!

I was so happy I did it. Cos the smile on my baby’s face was worth every single second spent deciding on what to cook and executing it.

Love on a plate. (:

Together with the pork chops, I made a side of caesar salad! I remembered when watching masterclass in the second season that Donna Hay made caesar salad in a totally different way. So I decided to try it, just through my own memory of how to do it. and it turned out great!

I do hope everyone had an awesome valentine’s day and you spent it with your loved ones! (:

Herb Butter

125g unsalted butter, softened

2 pinches of salt

2 tablespoon of fresh oregano

handful of chopped parsley

Steps :

1) In a mortar and pestle, pound the herbs with the salt till it’s almost in a paste.

2) Add the butter and with a spoon combine both the herb paste and butter till well combined.

3) Remove from the mortar and put it in a cling wrap. Roll it up and put it into the fridge to set.

Caesar Salad

1 baby cos lettuce

4 slices of bacon

2 hard boiled eggs, sliced into half

Your favourite Caesar dressing

Parmesan cheese

Avocado (optional)

Sunflower seed (optional)

Steps :

1) Preheat the oven to 180 degrees Celsius, and bake the bacon for 10mins. Remove from the oven (need it for the pork chops, so do not slice it up yet).

2) Slice the baby cos into half lengthwise

3) Cut the bacon onto the lettuce (only after the pork chops are done). Sprinkle some parmesan cheese.

4) Pour the caesar dressing on the lettuce, the amount that you would like. Place the egg on the side and the avocado and top the salad with some sunflower seeds.

Herb Butter Pork Chops

2 pork chops with bone

salt and pepper, to taste

Vine tomatoes

Steps :

1) Rub some of the herb butter and marinade the pork chops generously. Season both sides with salt and pepper.

2) Heat the frying pan and sear both sides of the pork.

3) Take the tray which you used to bake the bacon and place the pork chops on top of the bacon. Place the vine tomatoes on the side of the tray and baked for another 10-15mins (depending on how thick the chops are)

4) Plate the different components. Cut a slice of cold herb butter and place on top of the pork chops.

5) SERVE (: