This week I may have found my new favourite place to go in the Sydney CBD. It's called Le Pub and it serves up Parisian, bistro-style meals that are just gorgeous. I don't think I have a cross word to say about this place. I went there with my pal for lunch and we shared a couple of plates - this confit of duck leg was my favourite and those dehydrated mandarin segments were perfect with the rich, silky duck. They have an impressive wine selection and I didn't feel guilty at all about drinking a glass of the Cruse Blanc de Blanc on a Monday at lunch...I'll be back.
I went off to Bowral with The Bearded Gamers family for a wedding. Bowral is such a beautiful place and on this occasion, everything was misty, still and green. It was the day after (yet another) epically hot day in Sydney so the change was definitely welcome.
I was sorting out some of my cutlery that I use for props in my recipe posts. I like the way everything just fell when I dumped them in my pie dish...
Been jammin!
This is for my next post. I had this song in my head as I made it...
My blogging friend Tania from My Kitchen Stories sent me some truffled anchovies on behalf of Italian food and wine importers Lario International!
I can and will eat anchovies right out of the jar - but the fact that they are marinated in black truffle oil...well, things have been taken to a whole, new level.
Tania was so generous that she sent me one extra jar to give to one of my lucky readers! All you have to do is leave an idea for what I should cook with my truffled anchovies in the comments*. I will choose my favourite recipe/idea to cook and post it here on The Littlest Anchovy in two weeks time. The lucky recipient will be announced on my next "My Week That Was.." next week.
* Sorry guys, this giveaway is only open to residents of Australia.
And that was my week that was!
Love your work!
ReplyDeleteGosh, Le Pub looks great, especially that duck. Must put it on Le List...
ReplyDeleteAnd what to do with truffled anchovies? Apart from the obvious (pasta with breadcrumbs and parmesan, mmmm), how about on an antipasti plate with some cured meats, cheeses and crusty bread to smear it on? Double mmmm!
Tania's great isn't she? She has access to some incredible items! :D P.S. Love the props too! ;)
ReplyDeleteThat duck looks crazy good. I can't wait to see your new jam recipe too! These truffle anchovies look good but I'm afraid I've never really cooked with them before but I'm looking forward to seeing what you come up with :)
ReplyDeleteConfit duck. Yeah baby. And sparkling booze at lunch on a Monday, that deserves another yeah baby. I can only imagine how incredible those anchovies would be but something tells me I'd just eat them straight from the jar. No crackers, nothin'. Love the sound of pasta, parmesan and breadcrumbs!
ReplyDeleteYou've been a busy little bee! Truffled Anchovies sound spectacular - humm, how about a garlic-y bruschetta spread with a white bean & truffled anchovy puree and topped with roquette, shaved asparagus and an extra anchovy for good measure ;) Ok, now I'm hungry!
ReplyDeleteWow, Le Pub looks fantastic and adore your props! Looking forward to the jamming post ; )
ReplyDeletetruffled anchovies...yum! i'm thinking you could go for a fresh and punchy summer salad with poached chicken, roasted capsicum, buffalo mozzarella, crispy garlic sourdough croutons, truffled anchovies and parsely with a lemon juice & extra virgin olive oil dressing
ReplyDelete....or just straight from the jar!
I know I don't qualify, but I thought I'd still comment :-) I'd put them on a white pizza (post cooking) and shave on extra white truffle and drizzle some of the oil on top.
ReplyDeleteJust love that Bowral photo: live just 30 minutes north, so am fortunate to partake ofttimes . . . Now: truffled anchovies? So much character one must not smother! What about a very special Sunday plate of creamy, perfectly made scrambled eggs with the anchovies over and some wonderful sourdough chunks on the side? Strong black coffee . . . perchance an orange blossom instead?
ReplyDeleteWhat a week, Anna! Looking forward to your Jammin' post, and got super excited when I saw the duck - thought there might be a recipe following! :) Now, if I were to get fancy with the anchovies (which I would probably eat right out of the jar, too... or use in the traditional pasta aforementioned), I might wrap them up in small Dover sole filets, dust them with flour (woudl truffle flour be too much?), sauté them in some butter and and then serve them on a purée of spring peas, drizzled with some truffle oil. Yep, that is what I might do... Oh, and I might have to secure the filets with one of those super little skewers with the yellow balls... ~ David
ReplyDeleteHope you don't mind a fellow-reader pinching THAT idea! might not be able to get Dover sole where I live in rural Oz, but the fish fillet idea would work nicely with other kinds too! Thanks!!!
DeleteDuck dish looks so delicious and truffled anchovies sound out of this world. I have always been partial to Salade Nicoise, so I can see them in a lovely fresh Nicoise with lettuce, green beans, olives, tuna, potatoes and the anchovies with some of that lovely truffle infused oil in a vinaigrette dressing.
ReplyDeleteRobyn Little.
Lucky!!! I think a posh Caeser Salad is in order ;)
ReplyDeleteI want your pie tin!!!! Awesome week you had, and what a way to kick off the working week with a lunch out and a glass of wine to accompany it.
ReplyDeleteRegarding the anchovies, nothing fancy, thick slice of toasted sourdough bread, slathered with Pepe Saya butter and then plonk anchovies on top(smush them in a little too). Not really a recipe, but oh how good it would be!
Ooh. My cousin living in Melbourne sure wouldn't mind a jar of that!
ReplyDeleteI like these posts Anna...a little bit of everything! I love your props especially the fish knife, I don't see them very often these days! Your jam is a beautiful colour. I like Sara @ Belly Rumbles anchovy idea, I bet they are delicious.
ReplyDelete