Territory Stories

Sunday Territorian 12 Jun 2016



Sunday Territorian 12 Jun 2016


Sunday Territorian; NewspaperNT




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Community newspapers -- Northern Territory -- Darwin.; Australian newspapers -- Northern Territory -- Darwin.

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Nationwide News Pty. Limited

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Copyright. Made available by the publisher under licence.

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Nationwide News Pty. Limited



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SUNDAY JUNE 12 2016 FOOD FRONTIER 23 V1 - NTNE01Z01MA ADDRESS: Hilton Darwin, 32 Mitchell Street PHONE: 8982 0000 MANAGER: Manos Ramisetti CHEFS: Akash Srivastava, Pranav Paul, Amarveer Singh ENTREES: $10 to $16 MAINS: $25 to $40 OPEN: Every day for breakfast, lunch and dinner STAR QUALITY: 4/5 Y eah, yeah I hear you. Large chain hotel restaurants can be boring, staid, more of the same. They have to cater for all tastes, every day, three meals a day, and that in itself takes some organising and preparation. I did see some not so nice things said about this place, but had some friends who I trust suggest I should try it. They know I will not write negative or scathing reviews, it serves no purpose at all. Like naughty children, bad eateries should just be ignored. Sundays and Mondays are the usual nights places close for a day off, so if one wants to dine on those nights one is often limited for choice. But not here. This place is open every day and night, rain, hail or shine. A pleasant, bright room serves all meals. Comfortable wicker chairs allow for a relaxed spell. It is tucked away from the lobby and bar area, and there is plenty of sound-absorbing material around so you can converse without shouting over the top of the din of nearby diners. Call me old fashioned, but I do like conversation when eating. F and B manager Manos served nine years at the Hilton in Brisbane and has been here for three years. He is a seasoned professional who knows his game. Each month Mitchells runs a featured seasonal product as a theme. May was the humble and underrated orange. I ordered NT-caught black jewfish with orange butter sauce and steamed broccolini. The fish was pan seared and perfectly generous in portion; the sauce was to die for. Sweet, sharp and not too fussy. The fish was very obviously fresh. Firm, pure and tender, it was expertly cooked. The CDUtrained Commis Chef, Amarveer, knows his stuff. He is working his way to success with six years experience under his belt already. My buddys local barramundi looked fantastic and he certainly enjoyed it. Barra is never my first choice in fish, but this certainly looked and smelled great. Cooked beautifully and served with a classic lemon butter sauce. Another friend was suffering with the tail end of flu and decided on the butter chicken. He is also avoiding carbs and was able to have steamed veg instead of rice. Rob knows his food better than most, with many years as a hotelier and restaurateur in SA and WA. As good as it gets was his response to the mild yet slightly spicy, rich, creamy gravy and tender boneless chicken pieces. A sweet mango chutney and yoghurt riata was served also. With the bill at around $40 each including glasses of wine, I saw this as exceptional value for money. This is a safe bet if you have family or friends coming up and need to please a mixed bag of palettes. LEFT: Pan-seared jewfish ABOVE: Butter chicken RECIPE OF THE WEEK Curried veg pot pies Serves 4 1 tbsp rice bran oil 1 brown onion, halved, cut into thin wedges cup korma paste 2 large potatoes, cut into 3cm-thick dice 2 large carrots, peeled, cut into 3cm-thick dice 300g cauliflower, cut into small florets cup thickened cream cup plain Greek yoghurt 2 tsp cornflour 1 sheet frozen puff pastry, partially thawed 1 egg, lightly beaten Step 1 Heat oil in a saucepan over medium heat. Add onion. Cook, stirring, for 8 minutes or until softened. Add korma paste. Cook, stirring, for 1 minute or until fragrant. Add potato, carrot and cauliflower. Stir. Add 2 cups of cold water. Bring to the boil. Simmer, partially covered, for 40 minutes or until potato is tender. Remove from heat. Step 2 Combine cream, yoghurt and cornflour in a bowl. Add to curry. Stir to combine. Cook for 3 minutes or until thickened. Season. Cool. Step 3 Preheat oven to 220C/200C fan-forced. Divide mixture between four 1 cup-capacity ovenproof dishes. Cut pastry sheet in quarters. Top dishes with pastry. Seal. Brush with egg. Bake for 20 to 25 minutes or until golden. Serve. RECIPE CATHIE LONNIE & ALISON ADAMS PHOTOGRAPHY ANDREW YOUNG BITE ME A SAUCY STAPLE $11.55 x 1.13kg, Parap Fine Foods Perfect as a delicious stir-fry sauce or spring roll dipping sauce, Ungers Sweet & Sour Oriental Style Duck Sauce brings a taste of authenticity to your dish. But its more the authenticity of a New York Chinese restaurant than one in China itself if you order Chinese takeaway in the USA it normally arrives with little sachets of this orange sauce. FAIRY MAGIC RRP $6.19 x 6, supermarkets Bulla has reimagined a party treat with Fairy Bread ice cream, which swaps white bread for vanilla ice cream dipped in white chocolate then rolled in coloured fairy breadstyle sprinkles. Also try new Cookies & Cream and Cookie Crumble. bulla.com.au DONNA HAYJAPANESE SOBA NOODLE SOUP 2 teaspoons sesame oil 2 cloves garlic, crushed 2 tablespoons grated ginger 1 tablespoon white miso paste 2 litres hot chicken stock 2 cups (500ml) hot water 1 cup (18g) dried shiitake mushrooms 1kg chicken breast fillets, trimmed 270g soba noodles 200g enoki mushrooms, trimmed 2 green onions, thinly sliced 2 long red chillies, thinly sliced red-vein sorrel leaves, to serve Heat the oil in a saucepan over low heat. Add garlic, ginger and miso and cook, stirring, for 1-2 minutes. Add stock, water and shiitake mushrooms. Cover, bring to the boil and cook for 10 minutes. Add chicken and cook, uncovered, for 8-10 minutes until cooked through. Remove chicken and slice. Add noodles to the saucepan and cook for 5 minutes. Divide noodles, chicken, soup and enoki mushrooms between bowls and top with the onion, chilli and sorrel to serve. Serves 4. COOK THE BOOKS SLOW COOKER CENTRAL 2 Paulene Christie $19.99, HarperCollins When Paulene Christie started a Facebook group to share her slow cooker recipes, she had no idea that within a few years she would have a following of 425,000 and have released her second cookbook. This is full of 270 recipes created by real people in real kitchens. From a chicken curry with three ingredients to mud crab and mango chilli tuna soup, this has everything covered, including desserts. Must eat Top End chef David Taylor gives you a taste of the good tucker to be found in the Territory Akash Srivastava, exec chef at Hilton Darwin clyde selby DAVID TAYLOR restaurant review Mitchells Grill

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