Shearwater Restaurant – Heron Island, AU

Shearwater Restaurant
Heron Island
http://www.heronisland.com/Eat-and-Drink.aspx

Heron Island: think Great Barrier Reef, turtles, sharks, birds – paradise. Didn’t think I could find a steak on this island? Wrong. After capitalising on one of those weekend newspaper “bargain” deals, my better half and I ventured out to Heron Island for a 7-night getaway. Overall, the food wasn’t great (think camp food) but seeing as we were on a nature island during the peak of turtle egg-laying season we knew we actually came to enliven the little part of David Attenborough that (I think) exists in each and every one of us.

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Despite this, one couldn’t help but be distracted by the constant wafts of bird poo that circulated throughout the restaurant. Nor could one refrain from critiquing the tacky blue walls and décor which made the restaurant seem like a staff kitchen in a dated aquarium.

On a more positive point, a noteworthy dish I had on the island was the mouth-watering Cape Byron Rib Eye.

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Set at the price of $37AUD, the steak was a long-awaited palette cleanser and star of the show for the Shearwater Restaurant (think Chris Martin to Coldplay). Cooked at medium rare, the meat was lean but buttery and juicy – you could tell the big fella had been well looked after.

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And if the meat has got you Wikipedia’ing the location from which it originated (Cape Byron is the easternmost point of Australia FYI) then you know it’s a quality cut. Served with baby carrots, red wine jus and Paris mash the combination was rich and made you fill all warm inside – almost like a good feed at a pub. The kitchen could have done a better job with the presentation but all in all it was a very satisfying dish.

 

Cape Byron Rib Eye

How well it was cooked – 8.5

Flavour – 8.5

Tenderness – 8.5

Overall – 8.5

Lou Malnatis – River North, Chicago

Lou Malnatis
River North, Chicago
http://www.loumalnatis.com/

The couple who were my props and hand models for brunch at Long man and eagle joined me for an inaugural Chicago deep dish pizza dinner later that day.

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After being recommended Lou Malnatis by every man and two dogs i decided to suggest there, walking around 6 the place was quiet, the ambiance and decor are pretty standard; an older 80s style restaurant with TV’s everywhere to emulate the bar feelings.

Now Lucy, was gluten free so we worked around her a bit but it was actually a blessing in disguise.

Due to this we ordered 3 pizzas, the classic with extra sauce; the gluten free crust (a normal pan pizza) and a GF deep dish where they make the CRUST OUT OF SAUSAGE AND TOP IT WITH CHEESE AND SAUCE. I mean does that not sound freaking amazing.

The pizza took 45 minutes to cook with is a hell of a long time, but just enough time for me to spill a whole freaking beer everywhere. Way to make friends Adriel.

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Anyway, the pizza came out all at once very soon after I made a fool of myself and the serving and pictures began.

I started with the classic crusted pizza and it was a revelation. Sauce, sausage and cheese all baked in a pie like crust. The extra sauce a definite winner with the crust and cheese and sausage just made for fantastic eating.

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The crust less sausage pizza was just as saucy and with basically the same ingredients was almost as good. I did find that the crust, while being filling created a nice balance and cut the intenseness of such an abundance of toppings.

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With the shear amount of pizza I didn’t bother trying the GF base.

I will say that deep dish is definitely a thing and Lou Malnatis was spectacular but unless I had a huge craving and people to go with it would be a once in a long while thing, It was super filling and heavy!

Lou Malnati's Pizzeria Menu, Reviews, Photos, Location and Info - Zomato