Seasons Brst Sardines, Red Thai, 3.75-Ounces (Pack of 12)
Customer Review: Where's the Red Thai???Purchased these for someone that loves HOT foods. Very, very disappointed! They do not have any Thai heat and flavor.
It was a great day out and my mother was thrilled. If Mamma is happy than what are you waiting for?
I was secretly worried as here was a restaurant serving my family food that my mother makes at home. No-one cooks better than Mamma. It had better be good. It was decided that we would have Kerasma. It is the name of their four course lunch meal. Everyone shares from the plates as is traditional in any Greek tavern.
The reason we were here was for my mother who is a huge fan of George Calombaris who appears on her favourite show Ready, Steady Cook. We she found out he had a restaurant of his own we all had to go.
My mother was absolutely thrilled. George was a perfect gentleman and he laughed heartily during their conversation. He was duly complimented by my parents as to how good the meal was. Everyone was happy.
Dessert is always my favourite and what a special treat it was too. It came in a long white carton box. Opening this treasure we were to find gold. There was baklava, chocolate baklava and my favourite - loukoumades. These are golden balls of dough deep fried and rolled in honey. I prefer sugar but they were still unbelievable.
On the sidewalk just outside the door was a gleaming gold flap board advertising the restaurant. It looked like something Marie Antoinette would have outside her bedroom door announcing she was in!
There were also incredibly good roast potatoes. My father loved the roasted goats meat. This made me incredibly happy. If my parents were singing the praises then is was exceptional.
The Press Club was voted Best New Restaurant and the owner/head chef George Calombaris was voted best Chef of the Year for 2008 by The Age Good Food Guide.
The Press Club is actually a Modern Greek restaurant. It is inside the former Herald and Weekly Times building on Flinders Street which is a building made of solid gray stone.
The tray was left on our table as the next course came out.
Throughout this meal I had a glass of Veuve Cliquot which was divine. It was chilled and tasted great with everything.
It was the fish course. It had absolutely delicious slices of whiting cooked as I remember them in Greece. So delicious. There were also small prawns fried in their shells and eaten whole. I was a bit skeptical but they were incredibly good too. This course brought back memories of food I ate in Greece. Always dreaming of Greece. The memories were flooding back and all I wanted to do was get on the next flight out!
The Press Club - Delicious Modern Greek Cuisine
First up came a platter of food on a large wooden plank. It had many different home made dips which is the only way to eat them, lovely Kalamata olives - my favourite and pita bread. All delicious.
There are large windows all around the building and peering in; the tables, all quite dark in color again seemed a bit odd. I thought how strange it is that we were going to be eating a Greek meal in such a sophisticated, formal setting.
The next course was a mixture of delicious meats including chicken with pistachio nuts, yum. Being lactose intolerant I received specially made chicken. My sister being a vegetarian received vegies wrapped in filo pastry that was satisfying.
It seemed odd and out of place to have a Greek restaurant in such a modern setting as I am so used to having Greek food in informal surrounds, being Greek that means home, a friends house or a tavern.
As we were enjoying the meals I spied George Calombaris in the kitchen. I quietly whispered in the ear of our waiter who was a lovely young man that my mother was a big fan and if he wouldn't mind asking George to come over and say hello.
posted by laurencia--66924 at 7:03 PM
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