Sunday Territorian Sun 19 Aug 2018
Sunday Territorian; NewspaperNT
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Community newspapers -- Northern Territory -- Darwin; Australian newspapers -- Northern Territory -- Darwin
Nationwide News Pty. Limited
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Nationwide News Pty. Limited
SUNDAY AUGUST 19 2018 FRONTIER 27 V1 - NTNE01Z01MA A variety of the food available at Bar B Q Tonight A mix of flavours to serve IT takes all kinds to satisfy our everexpanding repertoire of flavours at the table or over a bar Yalumba Y-Series 2017 Sangiovese Rose $15 Region: South Australia Best with: Salmon, roast cherry tomatoes hhhk Dont wait for Spring to reboot your passion for rose. Its a terrific burst of lightness in winter, and matches all manner of dishes from salmon to more heartwarming slow cooked meats. This sangio version has cheery and cherry characters while mouthfeel and pithiness are all aided by wild fermentation texturals. And then theres more, an alluring gingery spice and juicy, even acidity in the finish that leaves you wanting that little top up once your glass is empty. La La Land 2017 Garnacha $18 Region: Victoria Best with: Shaved jamon, pickles hhh The varietal name here might seem exotic but its simply the Spanish variation for grenache, understandable given its umbrella ownership by Spanish cava producer Freixenet. This wine is sourced from a grower vineyard near Mildura and is a smart little bargain given its decent approach with recognisable grenache fragrance and spicy, medium bodied palate presence. Spot on for casual drinks over bar snacks and tapas. DONNA HAY QUICK SPICY PRAWN LAKSA Serves 4 // Prep 10 mins // Cook 10 mins INGREDIENTS 100g (1/3 cup) Ayam Malaysian Laksa Paste 400ml can coconut milk 250ml (1 cup) water 24 green prawns, peeled, tails intact 200g dried rice stick noodles 120g green beans, thickly sliced diagonally 80g bean sprouts, trimmed Fresh Thai basil, leaves picked, to serve Lime wedges, to serve METHOD Step 1 Heat a large non-stick saucepan over medium heat. Add laksa paste and cook for 30 seconds or until aromatic. Stir in coconut milk and water. Simmer for 3 minutes or until heated through and well combined. Add prawns and cook for 3 minutes or until cooked through. Step 2 Meanwhile, cook noodles following packet directions. Drain. Step 3 Place a nest of noodles in each serving bowl. Ladle laksa mixture around noodles. Top with beans, sprouts and basil. Serve with lime wedges. RECIPE Michelle Southan, Taste magazine PICTURE Al Richardson RECIPE OF THE WEEK WITH TASTE.COM.AU Must eat Top End chef David Taylor gives you a taste of the good tucker to be found in the Territory ISAW this place open and checked the menu.I will be honest and say I read the first few dishes and dismissed the place as confused. Silly me! But I was confused. Middle Eastern Moorish style windows, claims of traditional flavours but a menu that starts with chicken and corn soup, nachos, fish and chips then followed by gravies. I dont usually review franchises either. Here I make an exception. Simply because the food is exceptional. What this place really is, is a very serious Pakistani Barbeque/Tandoor eating house. On this night we dined with a well-travelled friend who was cat sitting in the city. She was excited to find out that this was a Pakistani place, as she was a governess for a Pakistani family when she was living in Greece. I knew we would be steered in the right direction menu wise. Avoiding the odd first choices we settled on a gravy, the Chicken Handi Curry. Creamy tomato and herb sauce with melt in your mouth tender pieces of chicken. Wonderfully spiced and gently mild. A new taste for me and I bloody-well loved it. Our fix of green veggies came in the form of a spinach palak paneer. Spinach blanched then cooked with onions, garlic, spices herbs and cream produces the most incredible creamed spinach that would have blown Popeye away back to sea. Topped with several cubes of homemade paneer cheese this was memorable and alone worth a return trip. But the specialty here is Bar B Q. so bring on some BBQ roasted chicken. We were led to the Chicken Tikka Boti. Ginger chilli and garlic marinated pieces, cooked to tender perfection. Moist, not dry, tasty not burn your lips spicy. I have tasted better in KL, but this is definitely the best Ive had in Oz. Goat is now much more readily available now that we have a growing Indian/Pakistani and Middle Eastern community. I love it. There is a specialty dish of goat ribs on the menu that I want to try, but we were guided to the Sheesh Kabab. Kofta style minced and seasoned goat meat is pressed onto flat metal skewers and roasted over an open wood fired char grill. Rounding out our meal with some Nan bread baked I the Tandoor and seasoned with Kaloonji seeds. Please do yourself a flavour and give this place a try. Im heading back with a bigger crew and have the whole goat leg, at $65 its great value and a great way to satisfy a half dozen mates. Ali Hassan is the owner of the Australian franchise of Bar B Q Tonight clyde selby DAVID TAYLOR restaurant review ADDRESS: 7 Kitchener Dr, Darwin Waterfront PHONE: 0432 068 144 OWNER: Ali Hassan CHEF: Junaid Ajmal ENTREES: $9 to $12 MAINS: $18 to $60 OPEN: Lunch Wed to Sun, dinner 7 nights STAR QUALITY: 4.3/5 Bar B Q Tonight