Lagavulin 16

There is a soft spot in my heart for Lagavulin 16. My foray into the world of whisky began with a bottle of Lagavulin (1994 Distillers Edition). That was the whisky that convinced me that whisky could taste amazing. The first bottle of whisky I ever bought was a bottle of Lagavulin 16 (I kept the empty bottle as a keepsake, as shown in the photos). 

Lagavulin is a distillery on the island of Islay, in Scotland. Islay whiskies are famous for their intensity, smokiness and their medicinal flavour. They are really quite different to whiskies from other regions in Scotland and if you haven't tried an Islay whisky, its quite an experience. 

The 16 year old is the entry level whisky of Lagavulin's standard expressions (along with the 12 year and the annual Distillers Editions). Its has quite good availability in bars and restaurants around Sydney, particularly for a mid-aged single malt, so is quite easy to try. However, a glass of whisky at a bar (without anything more) would not make for a particularly interest photo so I procured a miniature bottle of Lagavulin 16 for this review.

Added bonus of the miniature bottle is not testing the boundaries of K's patience.

Without further ado, tasting notes below:

Smell

• Complex - Sweet, salty, iodine
• Definite sherry influence
• Moderately smoky
• Sweet spices
• Lacks a bit of punch

Mouth feel

• Not overly thick or thin

Taste

• Starts off smokey - wood fired instead of the ash-like smokiness of Laphroaig 10
• Hint of salt spray by the sea
• Dried apricots and other dried fruits
• Barley
• Vanilla
• Barley

Finish

• Nutty
• Sweet
• Short to medium finish - similar length to Yamazaki Distillers Reserve

This is a good whisky. A solid choice for an adventure into Islay whiskies. Not as intimidating and intense as Laphroaig or Ardbeg, but still having the essence of Islay's smokiness and medicinal seaside flavours, which is well balanced by its sherry sweetness.

For me, although its a very solid dram, its not quite at the same level as some of my favourites (for example, Yamazaki 18 and Caol Ila 25). I found myself wanting a bit more punch in smell and flavour department. Everything I smelled and tasted was great - well balanced, interesting flavour profile, loved the peat - just give me more of it all.

This is a good whisky for ordinary drinking, although not quite up there for celebrating special occasions. I would have no hesitation in ordering this at a bar or restaurant. Unless you go to a whisky bar, Lagavulin 16 will frequently be the best whisky on the menu and it will still easily kick your standard blended malt whiskies to the curb (I'm looking at you Johnnie Walker).

Sometimes, you don't want a complex flavour explosion in your mouth. Sometimes, you just want to sit down on the couch with a whisky you know well, and forget about the stresses of the day. This fits the bill nicely.

Devon by night, Surry Hills

In July, Devon Cafe launched "Devon by night" on Thursday, Friday and Saturday nights.  Anyone who has been to Devon Cafe for breakfast or lunch will not be disappointed - Devon by night is equally creative, delicious and fun! 

Like with their breakfast and lunch menu, Devon by night has an Asian twist to it.  There is a casual but cosy vibe as you walk into the cafe.  

C and our friend ordered some Japanese rice beer.  The beer is sweet and much lighter (but just as flavoursome) as ordinary full strength beer.  But beware...the bottles come in 500mL servings so you may want to share one between two so you have stomach space for the food! 

First up was the pork buns!  Who can go past pork belly, especially after we were informed by the waitress that this pork belly has been cooked 3 ways.  And we were not disappointed!  The pork belly is melt in your mouth tender and has just the right amount of sweetness.  In our opinion, this definitely beats the pork bun at Ippudo! 

Pork Buns - Hakka style Malaysian pork belly

As we mentioned in our last post, C has a serious weakness for fried chicken so it was impossible for us to go past the Korean style fried chicken wings on the menu.  The fried wings came with a side of go-chu-jang (a Korean sweet and spicy sauce) and peanut sauce which was the perfect moreish accompaniment.  The wings did not feel too heavy and was still nicely moist inside.  

KJI Fried Chicken - Korean style chicken wings, go-chu-jang and peanut sauce

Next came the lobster roll that many past visitors of Devon by night have been raving about.  It may have been because we had just tasted the strong flavours of the fried chicken and pork belly bun but comparable, this lobster roll felt like it lacked flavour and an intensity of the sweetness of the lobster that we were expected when we saw the glistening chunks of lobster sitting on the roll.  The kewpie mayonnaise was tasty but we felt like it overpowered the subtle sweetness of the lobster.  

Devon's Lobster Roll

And then came the....PIG EARS! The pig ears were chewy which contrasted against the crispy katsu batter.  However, this dish lacked a bit of flavour even with the mustard and fresh shredded cabbage. 

Then came the beef short ribs.  They may look a bit charred but don't be fooled, these ribs were so good! There is a real punch of chilli and the meat has a good balance of fat to make you keep picking at it for more. Definitely recommend ordering this when you visit.

Aunty Yulia's Short Ribs - beef short ribs slow cooked

Finally came K's favourite dish. The chinese egg custard with shitake mushrooms, Chinese you tiao (a fried breakstick) and last but not least black truffle.  And lots of it too. This is such an interesting twist of the humble steamed egg dish.  The egg is silky smooth and the intensity of the mushrooms combined with the truffles really makes you keep wanting to go back for more.  K could've eaten this whole dish herself! 

Chinese egg custard

Just when you thought we couldn't stuff any more food into us, there's always room for dessert!  C + K like desserts that aren't too sweet so when we read that a dessert is Asia inspired, we usually take comfort that it will be just the right amount of sweetness.  This one we ordered is a coconut jelly with guava sorbet, sago and freeze dried pineapple.  Amazing!  The sorbet has a strong guava flavour and the acidity balances out with the sweetness of the palm sugar and sago.  It is not too sweet so you can still taste the coconut jelly. Afterwards, we wished we had ordered one each rather than sharing it amongst the four of us!  

Coconut jelly, guava sorbet, freeze dried pinapples

We're not sure whether Devon by Night is here to stay or whether it is only going to continue for a short time but we'd definitely recommend that you try it out!  We did not book when we went but turned up just as it opened for service so had no trouble finding a table even though it was a Friday night.  We did see other tables which had bookings though so it may be worth booking ahead so you don't miss out! 

KFC (Korean Fried Chicken): Tong Chicken, Chatswood

Today's post is about all things KFC.  That's right, Korean Fried Chicken. 

For those who know us, you would know that C is obsessed with all things deep fried, in particular, deep fried chicken.  Today's review is on what C would consider to be one of the best Korean fried chickens he has had in Sydney.  It's a big call - so if you think you have one that beats Tong Chicken - please leave a message and let us know! 

Tong Chicken is a tiny restaurant located on the lower ground floor of the tired looking Victoria Plaza in Chatswood.  It does not have the reputation and widespread recognition of Arisun or NaruOne, the seating isn't particularly comfortable and the restaurant is small, but the chicken is sure pretty damn good - so what else really matters?!

Now - onto the chicken!

C + K had friends over one night to have a Korean Fried Chicken party (as you do) so instead of eating at Tong Chicken, we called to order takeaway and had it delivered right to our doorstep.  Perfect way to complete the artery clogging experience!

We ordered 3 types of fried chicken:

1. Tong boneless spring onion KFC (original flavour): In the (many) times which we have visited Tong Chicken, this has been our go-to order.  The chicken batter is crispy and fresh, and the meat inside is succulent and juicy.  It doesn't feel oily when you eat it (although undoubtedly it probably is!) and as well as making you feel a little bit "healthier", the addition of spring onions is the perfect balance to the chicken.  The original flavour KFC also comes with a sweet sticky sauce that goes really well with the chicken.  C always orders extra sauce with his!

2. Tong boneless soy KFC: The soy marinade complements the chicken well and the batter remains crispy. This was our first time ordering it, however to be honest....we'd probably just stick with the original with spring onions next time! It's fool proof!

3. Tong boneless sweet spicy KFC: For someone who fears anything Korean that is "spicy" because it is surely always way too spicy, this spicy KFC is actually quite well balanced.  Unfortunately because of the layer of sticky sauce, you lose the crunchy texture.  It is nevertheless very moreish and a nice contrast to the original and soy options.  

Although not photographed in this post, each dish also comes with a side of pickled radish.  This is a really refreshing add to the chicken and always leave K picking for more.

So if you are as much of a fan of fried chicken as C, make sure you give Tong Chicken a go. It is a pretty humble little shop, but honestly, we've never had a failed experience of their KFC.  Make sure you order the boneless one with spring onions!

Address:
Tong Chicken
Shop 1D/369 Victoria Ave

• Chatswood

Phone: 0434 672 185

Via Alta, Willoughby

Over the last few years, High Street in Willoughy has been transforming into a hip suburban street, lined with a mixture with trendy cafes (including Dose and High Street Bakery) and shops for your weekly grocery run. A new local gem has just landed high and hopefully will become a long term neighbourhood favourite.  

Via Alta means "High Street" in Italian and now sits in place of where High Street Bistro use to be.  The internal decor is mostly the same as what it was when High Street Bistro was there, not that this is an issue - it is well lit and not too formal. A perfect location for a "just because" date or catch up with friends.  

Via Alta is part of The Sydney Restaurant Group, which includes Ormeggio at The Spit, Ripples (Milsons Point, Chowder Bay and Sydney Wharf) and Aqua Dining.  

K had a pretty rough week at work and so we decided to go out on Saturday for a relaxing lunch and to just chat after a week of not really seeing much of each other.  So without further adieu, onto the food! 

Entrées: What can be better than meatballs (in C's mind anyway)?  FRIED meatballs.  These were described in the menu as Milanese meatballs and even though K is not usually a huge fan of meatballs, even she had to agree that these were pretty special.  Although fried, the meatballs retained moisture and the accompanying dipping sauce gave the dish a vibrant lift. 

Mondeghini: Milanese fried meatballs

Crunchy on the outside, moist on the inside

Next we had the Buffalo mozzarella with anchovies and charcoal globe artichokes.  Delicious!  It was our favourite dish of the day - the buffalo mozzarella was fresh and creamy and the saltiness of the anchovies just matched so well with the subtle charcoal-ly flavours of the artichokes.  C was very reluctant about ordering this entrée (being normally neither a fan of anchovies or artichokes) but agreed by the end of the meal that this was his favourite dish. 

Buffalo Mozzarella with anchovies and charcoal globe artichokes

Fresh warm bread sourced from Ormeggio at The Spit
with extra virgin olive oil and home made ricotta

Mains: As this lunch, both C and K opted for their freshly made pastas rather than the heavier main meals.(That said, we're definitely going to be back to try them for dinner).  C chose the handmade casoncelli filled with duck.  You can't really go wrong when you pair crispy sage with burnt butter and this was no exception.  The flavours worked perfectly and the duck filling is generous and rich.  

Casoncelli filled with duck - crispy sage and burnt butter

K chose the handmade tagliolini with seafood (prawns, mussels, calamari, clams) and a chick pea puree.  The tagliolini was fresh, perfectly al dente with just the sufficient amount of bite to it.  The seafood was fresh and very generously mixed throughout the dish.  The only gripe K had was the chick pea puree.  Personally, we felt that was too heavy and in fact took away from the freshness of the seafood flavours which flowed throughout the pasta.  If we ordered this again, we would probably ask to skip on the chick pea puree. 

Handmade tagliolini with prawns, mussels, calamari, clams on a bed of chick pea puree

So next time you are in the north, think about popping by Via Alta and supporting this business!  They also do breakfast and dinners and for dinner they offer a special, limited portion traditional Brescian pit roast.  C is already planning on coming back for this one.  There's been a number of quality restaurants flow through this little spot now which have had to close down, so hopefully this one is here to stay for a little longer.