Tuesday, October 30, 2012

The Best Pizza I've Ever Had!

The Best Pizza I've Ever Had says Kevin (my hubbie) of our first taste of pizza from Via Napoli Pizzeria in Lane Cove. Big statement but those were the exact words from a man who is a pretty discerning food critic. If he doesn't like something, he will gladly tell you (even if it was a gift of home baked biscotti from your best friend!)

Via Napoli is a busy, busy restaurant so you will need to book. Unfortunately, this rushed busyness was felt all around from the time we made the booking when we were told we had limited time at our table to the wait staff and chefs who are literally running. We felt anything but relaxed. 

Another downfall for us was that we had to sit on the main street with yahoo's passing in their cars and a group of smokers who congregated on the corner.

Apart from that, we really enjoyed our food and next time will ask for a more secluded table.

The Olives were amazing!

Via Napoli Pizzeria on Urbanspoon

Friday, October 12, 2012

The Best Lamb You'll Ever Have...

Be prepared. You'll need 6 hours for this dish, but it's totally worth it!

Lamb roast (as big as your pot will hold) around 2.5 - 3kg
Kosher Salt
Freshly Ground Black Pepper
Olive Oil
1/4 cup white wine
1 cup of chicken stock
6 shallots peeled and finely chopped
Bunch of Thyme
Lemon rind grated finely
1/4 cup of Maple Syrup

Preheat your oven to a slow temperature. Depending on your oven, between 130 and 150 degrees. Season the lamb well with salt and pepper. Heat your Le Creuset casserole dish or other oven proof dutch oven with the olive oil  and brown the lamb on all sides.

Pour over the wine and stock, sprinkle with shallots, crushed garlic, grated lemon rind and thyme. Pour maple syrup all over the lamb. Season again. Cover and cook in the oven for 3 hours. 

Remove from oven, baste and add more syrup if you like. Remove enough juices for a gravy.

Cook a further 2 or so hours. Remove from the oven and let it rest for at least 20 minutes whilst you make the gravy. The meat will fall from the bone. No need to carve!

. I always age my meat for 5 to 7 days and never freeze it!
. In Australia you can find Kosher salt from USA Foods. Otherwise, use regular salt.
. I use Rani brand black pepper.
. I make my own chicken stock. Nothing really compares.
. Kirkland maple syrup is the best.