Tag Archives: delicious

1821, Sydney

I’m not going to talk about the significance of 1821 in Greek history, sorry.  It’s on a plaque on a wall in the restaurant if you want to read it.  I am going to talk about the great food David Tsirekas and his team are producing in the kitchen.

Some of the menu at 1821 has carried through from his days many years ago at rustic Perama in Petersham (which I visited quite a few times), where getting a table became difficult once the world spread; it then appeared at fine-dining-doesn’t-work-in-Australian-shopping-centres Xanthi.  He’s had various pop ups and gigs after that, but is now hopefully permanently housed in the somewhat in your face on Pitt St frontage at 1821.   Do take some friends because there is a lot you’ll want to try and the larger plate sizes are quite generous, and so are the desserts.

There was for me just one miss on the menu, which was the Greek San Choy Bow we started with – smashed roasted tomato with herb and vegetable rice in iceberg lettuce.  It was a bit messy and sloppy to eat, missing that distinctive SCB lettuce crunch.  All I could think of was the  Katering Show’s “hot wet rice” (if you haven’t seen this, you must, its bloody hilarious).  But it was onwards and upwards from here.

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The wild greens and leek pie  in filo pastry on a bed  eggplant purée reminded me of his Perama triangle but even better – the lightest, flakiest filo and a delicious greens filing.

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In my view the Greeks are the kings of cooking octopus, and this bbq octopus dish was no exception.  Beautifully tender and served with pickled cucumber & cauliflower and some taramasalata

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I absolutely adored the prawn manti (egg pasta dumplings, carrot purée, feta, candied  walnuts, burnt butter currant dressing, fried mint  leaves) and would gladly eat a dish or two of these on my own.  So much flavour!  As my Greek friend with us said, “I have no idea what is Greek about this dish, but it’s damn good”.

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The sweet and savoury combination in the pork belly baklava is pulled off, and the crackling is extra crunchy

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As well as octopus, lamb is another protein where Greeks show culinary skill.  The bbq lamb shoulder is tender and tasty; it is generous enough for four to share if you are trying a few other dishes.

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The baklava ice cream I remembered well from Xanthi and we had to order it. Yum.  It is not as sweet as actual baklava and I love the crunch of the pistachio.

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The garden of aphrodite – a sheep yoghurt panna cotta with seasonal fruit – is pretty but I don’t love it.  It is served with pieces of walnut cake which I find a little dry.

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The real surprise comes with the custard filo pie.  It is to die for, I would love the recipe for this. I gather its a take on the Greek bougatsa.  Once again, incredible flaky filo and filled with a luscious creamy vanilla semolina.

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There is also a banquet menu available for groups.

1821, 122 Pitt St, Sydney, Ph +61 2 8080 7070
http://www.universalhotels.com.au/1821restaurant/

1821 Restaurant Menu, Reviews, Photos, Location and Info - Zomato

Crispy Potato Roast

I loved the look of this dish by Martha Stewart, but even better it tastes fantastic. The recipe called for russet potatoes, I just used brushed potatoes. Unless you are a Knife Ninja, you’ll really need a mandoline (one of my key kitchen gadgets) for this, not only to get the potatoes super thin, but so that the slices are consistent. The thinnest setting on my mandoline is 0.75mm, so that is what I used.

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Ingredients
3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
2kg potatoes, peeled
4 French eschallots, thickly sliced lengthwise
Salt
8 Springs thyme

Making it
Pre-heat oven to 180 degrees fan forced. In a small bowl, combine butter and olive oil. Brush the bottom and sides of a 22cm baking dish with the butter mixture and reserve the rest.

Using a mandoline, slice the potatoes as thinly as possible. Arrange the potato slices in the dish, then wedge the eschallots randomly amongst the potatoes.

Season well, getting some salt in between some of the slices, then brush over the potatoes all the remaining butter mixture.

Bake for an hour and fifteen minutes, then scatter over the springs of thyme, and bake for a further thirty minutes. Fabulous!