Room81 Restaurant Review

My husband and I love going out for dinner, we normally try and get out of the house once or twice a week and have a good meal and a drink together so no one has to cook or clean. 
I would have to say that the multi award winning Room81 located in Broadbeach at the Sofitel is our current favourite place to dine. It has a beautiful intimate setting, tremendous service and a french inspired menu.

Last last time we visited Room81 i decided to take some pics on my iPhone so i could add it to my blog (it was about a month ago but as say the saying goes- Rome wasn't built in a day and I am doing it know). 

When we enter we were greeted with "bonjour, welcome to Rom81" and we immediately feel a million miles away, now seated at our intimate table with flickering red tea light candles we are handed our menus. I was so excited to see that the menu had changed, i also get extra excited because they stock my favourite wine The Hill by Scotchmans Hill, so no need for the wine list or a taste test just fill her up baby and load her with ice. Still excited about the menu change Horn and I were going back and forth asking each other what we are having (my trick to ordering the perfect meal is to work backwards so i flipped to the desserts). Working my way through the pages i decide on having two entrees and a dessert, our waiter brings over some complimentary freshly baked rolls with butter and takes our orders. 

The best thing about Room81 is all the little extras you get, such as Amuse bouche and a Pre dessert. The Amuse bouche tonight is a bite size duck liver pate, Horn and I both smother it on another roll and devour it quickly. Next up Oysters, Horn loves them i still cant really get my head around them but i normally give one a go to taste the flavour  tonight i gave it a miss and Horn gobbled them all down saying the little bursts of Lime were amazing.

Oysters
Lime finger caviar
6 for $21

Entree:
Next up were our entrees, I was so caught up in the moment i forgot to take a picture. 
I had Kingfish- seared yellow tail kingfish, anchovy sauce vierge, wasabi jelly, soy vinaigrette (gf) $19

Horn had the Room81 Signature Entrée Pork- slow cooked pork belly, braised pork roundel, apple & vanilla gel, spiced apples, fried quail egg, cabernet sauvignon jus (gf) $22. 
Within minutes our beautiful little entrees had been demolished, my Kingfish was delicate and light the perfect was to start a meal while Horns pork was an indulgent treat.

Main:

I love scallops, so i find it very hard to not order them when they are on a menu, and the fact that they had changed sealed the deal. WOW WOW WOW take a look at this picture perfect plate yes you are seeing correctly that is popcorn, truffled popcorn and it was superb.... The scallops were cooked to perfection with their beautiful caramelisation but the star of the plate was the corn puree, which is the little yellow blobs. Now i really cant explain this properly in words as you have to experince it for your self but when you cut the little blob or put the whole thing in your mouth it pops and a silky warm corn soup covers your tongue, it was magic and like a real bogan I was like babe you have to try this.

Main

Pan seared scallops, chorizo sausage, corn puree, 

truffled honey popcorn, squid ink pastry, lemon butter jus

$24

I also forgot to take a pic of Horn's roasted lamb loin, lamb leg rilette, caramelized sweetbreads, red wine paste, roasted vegetable mille feuille, thyme & garlic jus (gf) $42

.

Pre Dessert
Pineapple Pannacotta
with Pineapple Jelly & Pineapple Granita
Complimentary 

Now to the desserts the catch is with the Pre dessert you only get it if you order a dessert, so half the time you don't need it as they are just enough if you don't have a sweet tooth. I had eaten all mine before horn had even picked his up and the look on his face was priceless- i was like what its good!!! The souffle and fondant speak for themselves they are to die for, i actually went to a restaurant last week that had cloned the signature dish and it was no where near as spectacular. 

Dessert

Raspberry soufflé 

with white chocolate sauce, white chocolate ice cream (gf)

$18

Dessert du Jour (Chef's Special)

Chocolate fondant with

vanilla ice-cream and chocolate ganache

$17

If you haven't yet been to Room81, i strongly recommend a little romantic dinner for two or if you are single get a bunch of the girls to get all dolled up have a cocktail in the lounge bar and then sit eat, drink and savour this special venue in the heart of Broadbeach.

exciting news for the "donna hay way" challenge

I have been dying to let this out all day, on my way out today an email popped up on my phone, i first thought it was an eblast from donna hay about her new magazine being released next week but i noticed it was from a boys name, not donna hay.

I quickly opened up the email and began reading, I immediately started shaking with nerves, excitement and fear. I thought oh my god what have i done i am in serious trouble here donna hay is suing me or something how am I going to explain this to Horn he is going to kill me blah blah blah, instead it was the most flattering generous email from the marketing and pr manger for donna hay. He was writing to tell me that they know about my blog and they are impressed yes that what i said IMPRESSED with what they have seen so far. I didn't even read the email properly to be honest and starting pacing around the house freaking out being like oh my god, oh my god, oh my god who can i call? I have to tell some one..... So i called my husband who was excited for me but didn't really get it, so i also called my good friend fizzle out who i thought would definitely appreciate and be super excited and guess what, she was.

So i guess you wondering what happened ok i will tell you...

donna hay and her team would very generously like to offer me a complimentary sample of her new range of baking mixes which includes Macarons, Brownies and Cupcakes to try!!!!!

How amazing is that??? After one week of blogging my new food idol has found out about me....

I am still shaking with excitement and i cant wait for my package to arrive and share with you all.

donna hay "a cook's guide" Scones

donna hay says: "This classic accompaniment to a cup of tea is simple to make and is an essential for every cook's repertoire. All you need is a feather-light touch for perfect scones every time".

Lady Dash says:
Who doesn't love a scone with jam, cream and good chat! This was actually my second attempt at making scones, the first time which was only a week ago I whipped them up late at night as we were craving something sweet except we had no jam, no cream and only had butter and honey, which is not the same. Scones are tricky little buggers, rubbing that butter in "light as a feather" with my fingertips i thought i was going to get carpal tunnel. The second time round was a lot better but still not a success, my wrist still hurt but was much easier to get the right consistency although I rolled the dough to thin as I made 18 instead of 12 and my precious little scones didn't rise. So i guess i haven't mastered this essential yet and will need to make them again, just like the donna hay chocolate layer cake i wont stop until i conquer it. The Chantilly cream was the star as i added a touch a vanilla bean paste (so much easier than pods) to the mixture before whisking. As i had so many left over i took them to Horn's work and shared with his business partner and staff, when i arrived the first thing Horn said was "did you remember the scones,  because i have been talking them up all morning." So cute. I was a little embarrassed to serve flat scones but the flakey butteryness was spot on.

I wont be changing anything in the donna hay a cook's guide recipes so there will be no Lady Dash did.

3 Cups (450g) Self Raising Flour, sifted
1/2 Cup (110g) Caster (superfine) Sugar
75g Cold Butter, chopped
1 Cup (250g) Milk, plus extra for brushing
Raspberry Jam, to serve

Chantilly Cream
3/4 Cup (180ml) Single (pouring) Cream
1/4 (40g) Icing (confectioner's) Sugar, sifted

"the donna hay way":
Preheat oven to 180 degrees. Place the flour and sugar in a bowl and mix to combine. Add the butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs. Make a well in the centre and pour in the milk. Use a butter knife to gradually mix the milk into the flour mixture until just combined. Turn out onto a lightly floured surface and gently bring the dough together (see cook tip's). Roll dough out to 2 cm thick and use a 6cm-round cutter to cut 12 rounds. Place the scones on a lightly greased baking tray lined with non-stick baking paper and brush with extra milk. Bake for 18-20 minutes or until cooked when tested with a skewer. To make the Chantilly cream, please the cream and icing sugar in a bowl and whisk until soft peaks form. Serve scones with cream and raspberry jam. Makes 12 .

donna hay tips:
The most important thing to remember when making scones is not to overwork the dough or you will end up with hard, tough scones. By using a knife to mix the dough and bring it together with you hands, you avoid overworking the gluten in the dough. Using very cold butter will ensure a deliciously flakey texture.

Lime and Lemongrass Chicken " the donna hay way"

Im not a huge fun of chicken, it kinda grosses me out but when i watched this recipe on fast, fresh & simple the flavours and cooking method excited me. I have a secret love for lime even thou i cannot have too much of it as when i was younger i drank way to many vodka lime and sodas and now lime churns my stomach.

6 Large Slices Ginger
6 Kaffir Lime Leaves
4 Stalks Lemongrass, white part only, trimmed
1 Long Red Chilli, trimmed
1 Tbs Vegetable Oil
4 x 125g Chicken Thigh Fillets, halved
1 1/2 Cups Coconut Milk
1 Tbs Fish Sauce
80g Baby Spinach Leaves
Coriander Leaves, to serve

Lime & Lemongrass Chicken

"the donna hay way":

Place the ginger, lime leaves, lemongrass and chilli in the bowl of a small food processor and process until finely chopped. Heat a frying pan over medium-high heat. Add the oil and the lime leaf mixture and cook, stirring, for 4 minutes or until fragrant. Add the chicken and cook for 1 minutes each side. Add the coconut milk and fish sauce and simmer the chicken for 7 minutes each side or until the chicken is tender. Stir through the spinach and serve with steamed rice and coriander leaves. Serves 2.

Lady Dash did:
I used chicken breast instead of thigh as i cant get my head around thigh, 3 breast fed 3 people.
I pre cooked this dish which was not a good idea because the coconut milk just disappeared and because i am a neat freak i had already chucked the rest of the can out, so i added another cup of half milk & half cream.
The rice i used was Basmati, i use this rice in all my recipes as my personal trainer told me if your going to eat rice eat Basmati mean while i still drink, eat lollies and chips!

Lady Dash says
Very easy dish to make, the scent through the house was magic and the chicken was melt in the mouth. Matt didn't really like it but Horn loved and so did I. Score 8/10.

Cost: $24.99

Easy Vegetable Soup & Slow Roasted Balsamic & Garlic Lamb "the donna hay way"

Yesterday i was still feeling a little fluey and who doesn't feel like soup when they are sick? So instead of just making dinner I remembered an episode of fast, fresh & simple that made a very easy vegetable soup, i love tomato based soups so i thought i would give "the donna hay way" a go. While the lamb was in the oven i started on the soup for a great after work snack.

2 Tsp Olive Oil
1 Onion, Finely Chopped
2 Garlic Cloves, Crushed
2 Tsp Lemon Thyme Leaves
2 Cups (500ml) Tomato Puree
2 Cups ( 500ml) Chicken Stock
1 Carrot, Peeled & Grated
1 Zucchini, Peeled & Grated
1 Parsnip, Peeled & Grated
Sea Salt & Cracked Black Pepper
Finely Grated Parmesan, to serve

"the donna hay way":

Heat a saucepan over medium-high heat. Add the oil, onion, garlic and thyme and cook for 3 minutes or until soft. Add the tomato, stock, carrot, zucchini and parsnip. Cover and bring to the boil. Allow to simmer rapidly for 15 minutes or until the vegetables are tender. To serve, ladle into bowls and top with salt, pepper and parmesan. Serves 2

Easy Vegetable Soup with Parmesan Shavings

Lady Dash did:

To grate the veggies i was a little lazy or very smart which ever you prefer and used my food processor for a fast even result. 

I know i said i was going to follow all the recipes to a tee but i don't eat onion, i hate it and it makes me sick so i did leave that part out. 

I also forgot to buy Lemon Thyme at the supermarket so i googled substitutes, apparently grated Lemon rind and dry Thyme leaves will give you the same result so i did that instead and i could really taste the flavour so i am glad i did. 

I doubled the recipe to cater for everyone but i have now decided not to share!!

Lady Dash says:

donna hay was not kidding when she called this EASY but i think she should of added delicious in the title. Score 10/10 will be making this soup for many winters to come.

Price $9.20

1kg Lamb Shoulder, on the bone
1 1/3 cups (310ml) Balsamic Vinegar
3 Cups (750ml) Chicken Stock
6 Rosemary Sprigs
8 Garlic Cloves
2 Tbs Brown Sugar 

"the donna hay way":
Preheat oven to 140 degrees. Place lamb, vinegar, stock, rosemary, garlic and sugar in a deep baking dish and cover with a tight-fitting lid. Bake for 3 hours. Turn the lamb and bake for a further 2 hours. Remove the lid, increase temperature to 180 degrees and bake for 30 mins or until the lamb has browned. Remove the lamb from the pan and keep warm. Pour the pan juices over a large bowl of ice and quickly remove the ice and the solidified fat with a slotted spoon. Place the pan juices into a small saucepan and bring to the boil. Serve the lamb with crispy potatoes, steamed greens and the pan juices. Serves 4.

Slow-Cooked Balsamic & Garlic Lamb with Pan Juices,
Crispy Potatoes, Glazed Pumpkin and Buttered Greens

Lady Dash did:
I bought a 2 kg Lamb shoulder, instead of 1kg only because they were pre packed that way but i am so glad i did because it only just fed the 3 of us and I only had a tiny bit of Lamb as the shoulder is a little fatty for my liking, so if you are feeding hungry men i would go the extra kilo!
I used a Chasseur pot to cook the lamb, served with crispy desiree potatoes which i peeled cut in half covered with olive oil and salt & pepper and put in the oven when i turned the lamb, the pumpkin which i cut into chucks i put in an hour later but i should have popped them in at the same time as the potatoes as i love really soft pumpkin and it was a little bit firm.
I served buttered greens instead of steamed, which were blanched then topped with butter.
The pan juices were yum and a really great cooking experience as i have never solidified fat before so it was pretty awesome and a little disgusting at the same time. After bringing the juices to a boil i popped them into one of my good jugs for a photo op and it was way to hot and cracked my lovely little glass sangria jug, sad face!!!

Lady Dash says:
The boys were so excited to have a roast style dinner as i never make roasts because my mum cooked roast every Monday night my entire childhood and i think she still does- so i was over them! But with those happy faces looking up at me while eating i guess i will be making roasts more often now. Feedback from the boys- needed gravy pan juices to watery and thin but would have added great flavour in a gravy. Score 8/10

Price $37.80

Garlic Prawn Pasta & Cheats Chocolate Fondant "the donna hay way"

Sundays are such a perfect day to get in the kitchen and create a feast before you go back to work. Yesterday I was feeling a little unwell but i wasn't going to let that stop me on the first day of my "the donna hay way" challenge. Feeling a little fluey my taste buds were not working so I gave the fast, fresh and simple cook book to my husband (his name is Brendan but i call him horn). Horn's choices were Garlic Prawn Pasta & Cheats Chocolate Fondant (which is his favourite dessert at the moment).

Off to the shops we went, i had been putting off buying dariole moulds for a while so today i had to bite the bullet and get them. I purchased them from the crate at Q Super Store i got six for $21. Then off to Coles to buy all the ingredients, normally i would buy seafood from a fish shop but since it was raining, the produce was from Australia and they looked fresh and big i bought the prawns from the deli.

I think the hardest part of this challenge will be following a recipe to a tee, i am normally a little careless with measurements and timing. I normally wing it, so to make sure i followed the recipe exactly i carefully measured everything out before i began cooking.

400g of Angel Hair Past or Spaghetti
( I used Barilla Spaghetti No. 5)
90g Butter
2 Tbs Olive Oil
8 Garlic Cloves, Sliced
2 Tsp Chilli Flakes
2 Tbs Shredded Lemon Zest
24 Green Prawns
(I used Banana Prawns)
2 Tbs Lemon Juice
1/4 Cup Flat Parsley Leaves, Roughly Torn
Salt & Pepper

1/4 Cup Plain Flour, Sifted
1/2 Cup Icing Sugar, Sifted
3/4 Almond Meal
2 Egg Whites
100g Butter, Melted
160g Dark Chocolate, Melted
4 Small Squares Dark Chocolate Extra

With my donna hay magazine free gift- electronic timer in hand i began cooking and following the recipe to a tee.

Garlic Prawn Pasta "the donna hay way":
Cook the past in a large saucepan of boiling salted water for 8 -10 minutes or until al dente. Drain and keep warm. While the pasta is cooking heat a frying pan over medium-high heat. Add the butter and oil and cook until butter has melted. Add the garlic, chilli and zest and cook for 2minutes. Ass the prawns and cook, stirring for 3minutes or until prawns are tender. Add the pasta, juice, parsley, salt and pepper to the pan and toss to combine. Serve with a simple green salad. Serves 2

Lady Dash did:
The recipe in the caption has been double to suit my family, so it should have served 4 people but it only served 3.
To prepare the dish it took me 45mins- the prawns probably took me 25mins so if you wanted to cut the preparation in half you could buy the prawns already peeled and deveined for a little extra.
Barilla Spaghetti No. 5 took 8mins, which i would probably recommend cooking the pasta before you start the sauce as the sauce was finished a little before the pasta.
I didn't serve it with a green salad as we were having dessert and i cannot eat pasta without parmesan cheese so i had to add it.

Lady Dash says:
The dish itself was nice, good amount of mild heat and was silky and glossy, it scored a 9/10 with Horn (husband) and a 7/10 with Matty (brother), we would eat it again.

Cheat's Chocolate Fondant "the donna hay way"
Preheat oven to 150degrees. Place the flour, sugar, almond meal, egg whites, butter and melted chocolate in a bowl and mix well to combine. Spoon half the mixture into the 4 x 1/2- cup capacity (125ml) lightly grease dariole moulds. Divide the extra chocolate squares between the moulds and top with the remaining mixture Bake for 20-25mins or until cooked but soft in the middle. Stand in tin for 5-7 mins before turning out. Serves 4

Lady Dash says:
To melt the chocolate i put it in an microwave safe bowl and zapped it for two mins.
To grease the moulds I used melted butter from the recipe.
The chocolate squares i used where too long and thin so the centre wasn't really really gooey like it should have been, i recommend breaking the chocolate squares in half and putting them side by side in the mixture.
I was really scraping the bowl for the 4th mould so make sure you are even with your measurements (i had to pinch a little of the the others).
I baked the fondants for 23 mins.
I let the fondants stand in their tins for 6 mins.
Must serve with ice-cream and berries.

Lady Dash says:
This recipe was easy easy easy, it looked great and impressed the boys with two 10/10's. I am not a huge fan of dark chocolate so having the berries and ice-cream made it much more enjoyable for me, i would probably give it a 7/10.

Total Cost: $34.33 (not including ice-cream & berries)

Happy Cooking, would love to see you photo's if you give it a go!

"the donna hay way"

Recently i added someone else to my list of food idols- the one and only donna hay. I know i have blogged about her previously in my don't ever give up post but i had never really watched her work, my new love and appreciation for this food stylist came about when i saw a sneak peak of her show starting on the lifestyle channel called fast, fresh and simple. The show is produced from her most recent cook book (wait for it)- fast, fresh and simple. In an interview donna hay explains the title and three chapters of the book: "fast"- really fast week night meals- "fresh" a fresh take on an old classic and then "simple" time saving shortcuts, she also uses a clever mix and fresh and store bought ingredients.

I was in Big W the other day (getting some socks for my husband) when i stumbled across the donna hay display and to my delight all her cook books had been massively reduced. I was so excited that i immediately scooped up the new book and had a quick glance around to see what else i could get (every girl loves a sale) and I noticed another of her books- donna hay "a cooks guide" the best of donna hay magazine's how to cook. Since both the books were reduced i thought what the hell i'll get both, later that day my husband asked me why i had bought two books and thinking quick on my feet i replied "it was buy one get one free" instead of explaining the sale! 

I immediately started flipping through the pages of the two books, the photography is picture perfect and she is very successful in making food look as good as it tastes (her motto). I consider myself to be pretty good in the kitchen but after reading the cooks guide it made me realise there are so many techniques and recipes i have not yet attempted or experienced.

So i have set myself a challenge inspired by the Julie and Julia Movie, i am going to make one thing out of each book each week and write about my experiences.

The challenge will be called "the donna hay way".

Hope you enjoy this as much as i will.