Luxury Desserts - Menu - Red Emperor

Luxury Desserts - Menu - Red Emperor

Image by avlxyz
Photographer's note: apologies for some dodgy photos... the evening light through yonder window broke my Exilim's exposure algorithm. Maybe I need a polarising filter to cut down the glare.

Consistently winning 1 or 2 hats since 2004 in The Age Good Food Guide. The Westernised favourites were very good, even if they were sweet and sour sauces. The more Asian oriented 琵琶豆腐 Pei Pa Tofu was not bad and the 上汤芥菜 mustard greens in superior stock was tender and just bitter enough to detox your system, or so general manager Christine Hua claimed.

My favourite of the night were the 干煎虾碌 Mandarin Prawns. They are traditionally pan-fried with the shell on in a sticky dark caramel sauce with a hint of tang from a splash of Worchestershire sauce. Red Emperor's version was "lightly battered prawns tossed with a tangy blend of tomato and Worchestershire sauce", according to the menu. The crispness of the batter was indeed reminiscent of the crisp shells you would normally peel off, with the bonus of being edible!

Red Emperor Restaurant
(03) 9699 4170 / (03) 9690 7359
Level 3 Southgate Shopping Centre
Southgate VIC 3205
www.redemperor.com.au/

Reviews:
- Red Emperor - Mietta's - dinner review
- Red Emperor - The Age Good Food Guide, Mobile Edition - Yum Cha review
- Red Emperor Chinese Restaurant, By Jane Faulkner, The Age, Epicure, October 11, 2005 - Yum Cha review
- The rich list, by Matt Preston, The Age, Epicure, August 16, 2005
- Emperor strikes back, By John Lethlean, The Age, Epicure, May 7 2002 - Yum Cha review

Photos:
- Five dishes to start including 琵琶豆腐 Pei Pa Tofu and 上汤芥菜 mustard greens in superior stock
- 姜葱鳄鱼肉 Stir-fried Crocodile Fillet with Ginger and Spring Onion - AUD38
- 川椒袋鼠肉 Sichuan Pepper Kangaroo Fillet - AUD28
- 干煎虾碌 Mandarin Prawns - AUD39
- 中式牛柳 Cantonese Beef Fillet - AUD34
- 京都排骨 Peking Pork Cutlets - AUD24
- 杏仁饼 Complimentary Almond Cookies
- Luxury Desserts - Menu
- 澳洲野味 Dundee's Selection - Menu

澳洲野味 Dundee's Selection - Menu - Red Emperor

Image by avlxyz
Photographer's note: apologies for some dodgy photos... the evening light through yonder window broke my Exilim's exposure algorithm. Maybe I need a polarising filter to cut down the glare.

Consistently winning 1 or 2 hats since 2004 in The Age Good Food Guide. The Westernised favourites were very good, even if they were sweet and sour sauces. The more Asian oriented 琵琶豆腐 Pei Pa Tofu was not bad and the 上汤芥菜 mustard greens in superior stock was tender and just bitter enough to detox your system, or so general manager Christine Hua claimed.

My favourite of the night were the 干煎虾碌 Mandarin Prawns. They are traditionally pan-fried with the shell on in a sticky dark caramel sauce with a hint of tang from a splash of Worchestershire sauce. Red Emperor's version was "lightly battered prawns tossed with a tangy blend of tomato and Worchestershire sauce", according to the menu. The crispness of the batter was indeed reminiscent of the crisp shells you would normally peel off, with the bonus of being edible!

Red Emperor Restaurant
(03) 9699 4170 / (03) 9690 7359
Level 3 Southgate Shopping Centre
Southgate VIC 3205
www.redemperor.com.au/

Reviews:
- Red Emperor - Mietta's - dinner review
- Red Emperor - The Age Good Food Guide, Mobile Edition - Yum Cha review
- Red Emperor Chinese Restaurant, By Jane Faulkner, The Age, Epicure, October 11, 2005 - Yum Cha review
- The rich list, by Matt Preston, The Age, Epicure, August 16, 2005
- Emperor strikes back, By John Lethlean, The Age, Epicure, May 7 2002 - Yum Cha review

Photos:
- Five dishes to start including 琵琶豆腐 Pei Pa Tofu and 上汤芥菜 mustard greens in superior stock
- 姜葱鳄鱼肉 Stir-fried Crocodile Fillet with Ginger and Spring Onion - AUD38
- 川椒袋鼠肉 Sichuan Pepper Kangaroo Fillet - AUD28
- 干煎虾碌 Mandarin Prawns - AUD39
- 中式牛柳 Cantonese Beef Fillet - AUD34
- 京都排骨 Peking Pork Cutlets - AUD24
- 杏仁饼 Complimentary Almond Cookies
- Luxury Desserts - Menu
- 澳洲野味 Dundee's Selection - Menu

Pescatore Risotto - Michaelangelo, Aspendale Gardens

Image by avlxyz
Pescatore Risotto - Michaelangelo, Aspendale Gardens - Main AUD20.90

The seafood was good, but marred slightly by the strong white wine used. Perhaps it wasn't all burnt off before adding the stock.
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For dinner, Raymond suggested Michelangelo's in Aspendale Gardens. It was quite busy, with quite a few Italian families. The food was quite good, and the serves were huge!

Michelangelo Restaurant
4 Springvale Rd Aspendale Gardens 3195
(03) 9772 6999
michelangelos.com.au/

Photos:
- Garlic and Cheese Focaccia
- Michaelangelo Special Pizza
- Americana Pizza
- Spaghetti Bolognese
- Pescatore Risotto

杏仁饼 Complimentary Almond Cookies - Red Emperor

Image by avlxyz
Photographer's note: apologies for some dodgy photos... the evening light through yonder window broke my Exilim's exposure algorithm. Maybe I need a polarising filter to cut down the glare.

Consistently winning 1 or 2 hats since 2004 in The Age Good Food Guide. The Westernised favourites were very good, even if they were sweet and sour sauces. The more Asian oriented 琵琶豆腐 Pei Pa Tofu was not bad and the 上汤芥菜 mustard greens in superior stock was tender and just bitter enough to detox your system, or so general manager Christine Hua claimed.

My favourite of the night were the 干煎虾碌 Mandarin Prawns. They are traditionally pan-fried with the shell on in a sticky dark caramel sauce with a hint of tang from a splash of Worchestershire sauce. Red Emperor's version was "lightly battered prawns tossed with a tangy blend of tomato and Worchestershire sauce", according to the menu. The crispness of the batter was indeed reminiscent of the crisp shells you would normally peel off, with the bonus of being edible!

Red Emperor Restaurant
(03) 9699 4170 / (03) 9690 7359
Level 3 Southgate Shopping Centre
Southgate VIC 3205
www.redemperor.com.au/

Reviews:
- Red Emperor - Mietta's - dinner review
- Red Emperor - The Age Good Food Guide, Mobile Edition - Yum Cha review
- Red Emperor Chinese Restaurant, By Jane Faulkner, The Age, Epicure, October 11, 2005 - Yum Cha review
- The rich list, by Matt Preston, The Age, Epicure, August 16, 2005
- Emperor strikes back, By John Lethlean, The Age, Epicure, May 7 2002 - Yum Cha review

Photos:
- Five dishes to start including 琵琶豆腐 Pei Pa Tofu and 上汤芥菜 mustard greens in superior stock
- 姜葱鳄鱼肉 Stir-fried Crocodile Fillet with Ginger and Spring Onion - AUD38
- 川椒袋鼠肉 Sichuan Pepper Kangaroo Fillet - AUD28
- 干煎虾碌 Mandarin Prawns - AUD39
- 中式牛柳 Cantonese Beef Fillet - AUD34
- 京都排骨 Peking Pork Cutlets - AUD24
- 杏仁饼 Complimentary Almond Cookies
- Luxury Desserts - Menu
- 澳洲野味 Dundee's Selection - Menu

Roast Beef

Image by Denni Schnapp
1. Fresh Horseradish Root, 2. Roasting Platform, 3. Beef Roast, 4. Roast Beef Dinner


Preheat the oven to 240 deg. C.
Rub the beef (room temperature) with salt-crushed thyme, black pepper and mustard powder, made into a paste with vinegar.
Par-boil the potatoes and roughen outside with fork or swirling in a wire-sieve.
In the roasting tin, heat up dripping and add salt and black pepper. Roll the potatoes in this mix and line them up around the rim.
Finely chop or slice onion/shallot, celery and carrot. Add other veg if desired.
Place beef on top and roast 20 minutes, then turn oven down to 190 deg. C and roast another 30 minutes per kilo. Yes, that is long enough.
Rest the joint on a pre-warmed plate for twenty minutes.
Deglaze the pan with red wine and squeeze the juice from the veg through a sieve. Add stock to desired concentration and bring to simmer.
Grate the horseradish (quickly!), then mixing with white wine vinegar. Add a pinch of sugar and double cream to taste.
Steam the veg (5 minutes for fennel before adding courgettes another 5 minutes) and finish the gravy (skim, season, thicken with cornflour paste).

Created with fd's Flickr Toys.