For a long time, the only cheese I knew about was the plasticky slices of Kraft Singles. I remember trying to make grilled cheese as a kid and wondering why my cheese didn’t ooze and melt under the grill quite like the ones I saw on TV.
It wasn’t until later on in life that I realised that there was a whole world of cheeses beyond Kraft Singles, all with different flavours and textures. I soon discovered that soft, creamy cheeses like brie and camembert, and stretchy, mild flavoured cheeses like mozzarella were amongst some of my favourites, and sought them out like they were going out of fashion.
It wasn’t long before I found out about burrata, a stretchy pouch of milky mozzarella that holds a surprise flowing river of rich thickened cream inside. When I saw it on the menu at Buffalo Dining Club, I knew I had to have it. The other cheeses would have to wait because the burrata was calling my name!
All the cheeses at Buffalo Dining Club are $20 each and come with a choice of two sides. We decided to get the potato croquettes and honey baby carrots to go with our cheese. The plate also comes with some bread and nduja, a spicy sausage that you can spread onto the bread.
The year feels like it’s only just begun and already there are new ramen shops popping up all over Sydney. The latest one to open is Ramen O-San, which hails from Kyushu, Japan’s most southwesterly island that encompasses the prefectures of Fukuoka, Okinawa and Nagasaki, amongst others.
Ramen O-San’s Sydney shop is the 7th shop to open, with 5 stores already open in Japan and one store in Cambodia. The soup base here is a shoyu tonkotsu base, made by boiling pork bones down for 10 hours and adding in soy sauce at the end. Most of the ramen on the menu is a tonkotsu-based, however there are some which combine the pork bone broth with a chicken or fish stock.
I opt for the black garlic ramen, which is basically the original tonkotsu ramen with a bit of black garlic thrown in. There’s a streak of black garlic oil on one side of the bowl which is fragrant with garlic flavour and adds another dimension to the tonkotsu soup base.
It’s been a while between Japan posts but I’m trying to get through everything before I head to Japan again in less than 30 days! (not that I’m counting). After travelling through Hokkaido and catching a quick flight to Osaka, we used Osaka as a base to explore other areas in the region. AftertravellingthroughHokkaido and catching a quick flight to Osaka, we used Osaka as a base to explore other areas in the region.
We stayed at the remm hotel in Shin-Osaka station which was a clean and ultra modern hotel within the station building. Being at a major train station that had several train lines going through it meant that it was a great location to travel easily to other cities via the shinkansen, which also made good use of our JR passes.
We had to be quite ruthless in whittling down our itinerary seeing as we only had a few days in Osaka. Since neither Sir D nor I were particularly interested in sightseeing temples and stuff, we decided to do a couple of touristy sightseeing things before spending time on the more important things – food!
On our way to Kyoto, we stopped at Inari station to see the Fushimi Inari shrine. As we walked up the mountain, the torii gates became smaller but more numerous, until we got to senbon torii (thousands of torii gates), where the trail split into two pathways. It was quite a breathtaking sight to walk through a tunnel of bright orange, with the rays of sunlight filtering through the small spaces between the dense torii gates and reflecting off the wood to give an orange glow.
The shrine is dedicated to the god Inari, the god of kitsune (foxes), fertility, rice, sake, agriculture and industry. It’s no surprise then that there are fox souvenirs and statues scattered around the shrine.