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FRIDAY, 23 AUGUST 2013

My First Food Bloggers Dinner @ Alpha Restaurant

I have been invited to join fellow bloggers at Alpha , the relative new comer to the Sydneydining scene, next to the Hellenic Club on Castlereagh Street. Think marble dining tables,stone and light wood lined walls, fishing net inspired lighting and cane furniture and youget the picture. Peter Conistis has devised a menu that is based on traditional dishes with acontemporary twist. With a bar and open rotissere space along with the kitchen out theback you can get a glimpse of some of the slow cooked meats on offer.

fishing net inspired lighting

While persuing the menu we discuss what is best YiaYia's table (banquet style) or a la

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carte. Amongst us are non-meat eaters, non seafood eaters and everything eaters, so a lacarte is the best option for maximum coverage. Food bloggers take time to choose theirdishes, it's an artform that only other food bloggers can understand!

Pitta Bread We choose pitta for 3 people and are given a mound of fluffy pitta, cut into wedges andserved on a chopping board. Hot and fresh out of the oven with hints of salt, garlic andherbs. Perfect dippers!

Organic Chickpea Hommous, Tahini, Garlic, Extra Virgin Olive Oil

The hommous is creamy and smoothy with crunchy chickpeas scattered on top. The blackdrizzle we can only assume is squid ink. As far as hommous go it's a good one.

2010 Kir Y ianni Akakies Sparkling Rose Amyndeon

Keeping in theme for the evening Swah and I decide to sample the Greek sparkling Rose. I'm delighted! There is a hint of sweetness to the rose and it's refreshing.

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Cabbage Salad, Kohlrabi, Graviera, Balsamic

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Loukoumades,Greek Doughnut Balls, Spiced Honey Syrup, Candied Walnut Ice Cream

I think we were all sold on the loukomades before we even ordered the rest of the meal. These are a big portion of small mouthful of doughy puffs. Unfortunately they are todoughy and spongy. The candied walnut ice cream is fantastic. Creamy and smooth withlittle crunchy balls of toffeed walnut pieces. I'm not a walnut fan but I am an ice creamfanatic!

Posted by Roo Food at 14:00

Labels: Food Bloggers, Greek, Sydney

Galaktobouriko with fresh rasperribes and honey with a fig/mastic sauce.

The Galaktobouriko was the special dessert of the night. Our waitress mentioned she

couldn't pronounced it and tried to describe it. her description really didn't match exactly

what it turned out to be. I realised what it was as soon as it came to the table - but I

couldn't remember the name (or pronounce it either!) -until this morning when I doubled

check the name!

It was a dense custard with filo pastry and the raspberries were fresh and tart with a

slight sweetness to them. The honey drizzled on top was good. The fig sauce was light and

very tart, we all agreed that their could be mastic in the sauce and it left a weird taste on

the tongue.

I enjoyed the meal overall. Most dishes I would order again except perhaps the dessert. The

generous portion sizes are a big plus, particularly as they are designed to share. The most

pleasurable part of the evening? Meeting fellow food bloggers. Absolute delight ladies, thank

you for inviting me to join you.

*you may find it hard to find wild greens in greengrocers, however the summer version of wild greens in Greece are farmed and are the same as

Chinese greens (with the red tinge) and can be found in Asian supermarkets.

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