Sunday Territorian 26 Mar 2017
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 MARCH 26 2017 FOOD FRONTIER 21 V1 - NTNE01Z01MA ADDRESS: 58 Mitchell St, Darwin City PHONE: 8981 5521 MANAGER: Aneeta Clarke CHEF: Richard Caulfield ENTREES: $10 to $16 MAINS: $15 to $30 OPEN: 10am to 9pm every day for food STAR QUALITY: 4/5 U nder the shade of a big old banyan tree in the middle of bustling Mitchell Street sits The Tap. Its an open air, relaxed, friendly space that is inviting and screams chilled-out Darwin. I remember the tree as the centre of the old backpacker and burger joint many moons ago. Possums and birds used to keep tourists amused with their antics. This spot has been the meeting place of friends old and new for decades. Good to see this tradition continues. I have not had dinner here, but have enjoyed a number of lunches over time, and a few late brekkies too. Its always a pleasant spot to meet, and its not intimidating to dine alone. On a recent visit I ordered a Caesar salad, but soon had next-table envy as I noticed a fantastic plate of nachos. Layer on layer of deliciousness that smelt heavenly. Her mate boasted a humongous beef burger with all the trimmings. I must come back. But back to my Caesar salad. I made sure anchovies were added. This is a perfect lunch choice for me as it doesnt make me want to hibernate for the afternoon. Chef Richards Caesar is a fine example of this now staple of salads. It needed nothing to make it better. Crunchy cos lettuce and croutons, crispy bits of bacon and soft-boiled eggs tossed with a creamy garlic dressing. Happy me. I returned for a meeting a week later, determined to get stuck into the nachos, but was convinced by the bubbly server to try Chef Richards ribs. It was a lunch special for the day and more than affordable at less than $20. Mmmmmm. Smoky BBQ ribs with coleslaw and fries is one of those things I will judge a chefs ability on. And after spending a few months on a food quest in the US last year, I feel well qualified to comment. When my meal arrived I was first taken aback at the generous portion. I counted 10 fingers of the slab of short pork ribs. Plus no skimping on the sauce either. Smothered in sweet, smoky, sticky lusciousness, the ribs were indeed done properly. Tender, fall-off-the-bone and marinated to give flavor to the depths. The mayo dressed slaw was as good as it gets, with the addition of grated cheese to ground the flavor. Old-school crinkle-cut chips in a heap under the ribs made this a substantial lunch. A decent coffee kept me going for the afternoon without the need for a manna nap. On each occasion I dine here I am pleasantly offered good bistro meals and friendly service. Chef Richard, a Yeppoon native, has plied his trade in Darwin for the past 20 years, the last eight years here at The Tap. This gives the place a good solid footing and consistent, reliable, dependable-quality food. General manager Aneeta has created a friendly and inviting oasis in the heart of our tourist strip. You dont see me out and about on Mitchell Street at night anymore, but a daytime soiree here is a delight. Left, smoky barbecue ribs. Above, Caesar salad RECIPE OF THE WEEK WITH TASTE.COM.AU Sweet and sour vegetable stir-fry Serves 4 INGREDIENTS 1 tbsp peanut oil 1 garlic clove, crushed 1 brown onion, halved, sliced 1 carrot, sliced diagonally red capsicum, cut into 2cm pieces 100g button mushrooms, sliced 400g can baby corn spears, drained, halved 2 green onions, cut into 4cm lengths Steamed white long-grain rice, to serve SWEET AND SOUR SAUCE 1 tbsp cornflour cup white sugar 1/3 cup apple cider vinegar cup apple juice cup tomato sauce 1 tsp Worcestershire sauce 1 tsp soy sauce 1 tsp oyster sauce tsp salt METHOD Step 1 Make sweet and sour sauce; blend cornflour with 2 tbsp water until smooth. Add sugar, vinegar, apple juice, tomato sauce, Worcestershire sauce, soy sauce, oyster sauce and salt. Stir well to combine. Set aside. Step 2 Heat a wok over high heat. Add oil. Swirl to coat. Add garlic and brown onion. Stir-fry for 1 minute. Add carrot and capsicum. Stir-fry for 1 minute. Add mushroom and corn. Stir-fry for 1 minute. Step 3 Stir the sauce mixture and add to the wok. Stir-fry for 1 minute 30 seconds or until sauce thickens. Toss through green onion. Serve stir-fry with rice. RECIPE NAGI MAEHASHI IMAGE SUPER FOOD IDEAS BITE ME TOOLS OF THE TRADE $12 each, Big W The smart new range of BPAfree plastic utensils by Pyrex nest for storage, and are easy on non-stick pans. With soft grip handles, many are multifunctional, such as the Solid Spoon that has a soft silicone edge and a hard plastic edge for scooping, scraping, cutting and chopping. The range covers everything, from measuring cups and spoons to spatulas and scoops. facebook.com/PyrexAus HOP TO IT $12.95, Max Brenner For the first time in 17 years of operation chocolate chief Max Brenner has released an Easter bunny treat. Hugs is 100g of pure milk chocolate to help you create sweet memories this Easter. And now Darwin has its own branch of the bald mans store, we dont have to go interstate to enjoy. maxbrenner.com.au DONNAHAY.COMBERRY BREAD & BUTTER PUDDING 1 cups (430ml) single cream; 3 eggs; 1/3 cup (75g) caster sugar; 2 tsp vanilla extract; cup (140g) Greek-style yoghurt, plus extra to serve; 1 tsp finely grated lemon rind; 400g brioche loaf, sliced; 100g unsalted butter, chopped and softened; 125g raspberries; 125g blueberries; 2 tbsp raw sugar Step 1 Preheat oven to 180C. Place the cream in a medium saucepan over medium heat and bring to just below the boil. Remove from the heat and set aside. Place the eggs, caster sugar, vanilla, yoghurt and lemon rind in a medium bowl and whisk to combine. Gradually add the cream, whisking until well combined. Step 2 Spread each side of the bread with the butter and place in a lightly greased 11cm x 21cm 5-cup-capacity (1.25-litre) loaf tin. Step 3 Scatter over the raspberries and blueberries. Pour over the custard mixture and set aside to soak for 10 minutes. Step 4 Sprinkle with raw sugar and cook for 35 minutes or until golden and just set. Set aside to cool slightly before serving with the yoghurt. Serves 6. * You can use fruit loaf or plain white bread if you prefer. * Letting the pudding stand for 10 minutes allows the custard to properly soak in. COOK THE BOOKS THE RED SPICE ROAD COOKBOOK John McLeay, $35, New Holland Publishers Melbourne chef McLeay shares South-East Asian dishes in this offering, and many have stood the test in his restaurant of the same name. Its a glossy paperback loaded with do-able recipes from classic Penang curry and chilli basil chicken to entertainers such as crab-filled betel leaves and a prawn and sticky pork salad. Dessert fusions include lychee jam doughnuts and lemongrass panna cotta. Tips on stocks and pastes keep it real. Must eat Top End chef David Taylor gives you a taste of the good tucker to be found in the Territory Head chef Richard Caulfield has been at The Tap on Mitchell for eight years Picture: JUSTIN KENNEDY clyde selby DAVID TAYLOR restaurant review The Tap on Mitchell
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