Tips from the edge of the table.
So matcha of a back story...
It's not often that a big Sydney foodie invites you out for dinner, so when the invitation comes you seize it while it's on the table. In this post, I met with Robbie @itd_be_rude_not_to and got acquainted with his big Nikkon Art Series camera and an even bigger appetite.
I first knew of @itd_be_rude_not_to over a year ago when I stumbled upon a picture of him with a matcha soft serve dripping all over his head. I hit the follow button immediately and joined him silently on his journey as he ate his way through Sydney. As his following grew so did mine, and as my confidence in my abilities as a photographer grew the more I wanted to meet the foodie who had inspired me all that time ago.
Lady Luck was on my side the day I met noodle puller @stuffbeneats from NYC, who after listening to me gush over several paragraphs about his friend he finally offered to get me a meeting with him. To be honest I had not taken this offer seriously when only two hours later I received a message from the man himself. Two weeks later, him with a broken arm and I with the most ill-timed cold, though we had both been in the wars it was clear only one thing mattered... FOOD.
Thank you so matcha for reading my little story. Hope you enjoy the rest of the blog :)
But first... dessert!
Today we ate the Matcha Kakigori
with shaved ice, matcha syrup, soft serve, sweet red beans, house-made dango, and houjicha cream
Even at a casual dinner if there is a chance to learn it is best to take it all in. Here, despite a sling, Robbie captures one-handedly a beautiful and tall Kakigori shot against the light, the luminescence highlighting the rich red bean paste and the warm essence of the dango.
For those who do not know, a Kakigori is a traditional Japanese dessert, popular in the warmer months, and is made with shaved ice, syrup, topped and/or filled with condiments like fruits and pastes. It is kind of like an ice-cream, only far more exciting.
If you are wondering, yes, we did eat dessert first.
Next we ate the Lost in Black Forest
a brioche french toast with cherry sorbet, milk chocolate, chantilly cream, chocolate shavings, and fresh cherries
Tip #1 from a pro foodie photographer: Order dessert first; in the case it comes with something that may melt.
Or at least that's the excuse he gave to order a second dessert before the mains. I didn't care, I love all food whenever, wherever, and whatever order it comes.
Personally, I'm not a huge fan of fruit and chocolate, but there is so much to love about this dish.
First of all, it is beautiful, at first glance you forget that it is french toast.
Secondly, it tastes incredible, all the flavours are incredibly complimentary, and nothing stands out more than the other.
We definitely had fun taking photos of this one. I learned some new angles, we took some photo-ception shots, and he taught me how to make my hands look good in pictures.
Tip #2 from a pro foodie photographer: Feminine hands are the best kind of hands.
Apparently I had to make mine look less manly by holding objects as delicately as possibly by elongating my fingers..
I guess that's why they call it getting "lost" in black forest; we were literally lost in its beauty!
After sharing two big desserts and feeling hungry for something savoury, Robbie and I decided it was time to move over to the big plates, and the best part about having a date with a fellow foodie is that one dish each is never enough...
...though five will suffice.
Learning flatlays from the pro!
Apparently flatlays aren't Robbie's style, but that didn't stop me badgering him to put one together. At first he couldn't be bothered, but after he saw all the food together he couldn't help himself.
Tip #3 from a pro foodie photographer: For flatlays consider shapes, sizes, space. colours, and symmetrics.
While it takes me about 10 minutes to arrange a (flailing) flatlay, it only takes Robbie about 10 seconds. Starting from the center he works his way outwards, placing a busy centerpiece in the middle to draw attention, and complimentary shapes in accordance to the shape of the table. He then fills the remaining space with the smaller complimentary objects, and finally he makes sure that everything on the table does not overlap other objects or look out of place.
The end result, a beautiful table arrangement with tasty food waiting to be feasted on!
Today we ate the King Salmon Tartare
with crushed avocado, caviar, and crackers
We almost didn't order this because it wasn't "pretty", but in my experience sometimes it's worth getting something "ugly" if it's absolutely delicious AF. Aside from the Omurice and Ragu (which I ate last week with My Love) this one was definitely my favourite, for there is is no creamier combination than avocado, soft salmon and juicy caviar... nom nom nom.
Today we ate "Eggplant"
with Sichuan chilli oil, burrata and turkish bread
One of their "prettier" items on the menu, and also extremely delicious. It reminded me a braised eggplant dish my mother used to make me, crossed with a middle eastern eggplant dip from Kepos Street Kitchen. We had plenty of bread on the side, but I manged to polish the dip off on its own.
Today we ate the Poke Bowl
with sashimi grade king salmon, brown rice, avocado, salmon caviar, seaweed, edamame beans, cucumber, kale
A dish from Devon I'd been wanting to try for the longest time. As expected it was fresh, cooling, and delicious. Unlike bowls I've had from the likes of Salmon & Bear, Devon's take on this trendy bowl is simpler, cleaner, and on the classic side of Japanese cuisine, kind of like a deconstructed californian roll.
We also ate the Omurice with bacon, and the Ragu Alla Sichuanese, but because I ate these last week you can view the blog here.
Thank you for reading! Share with your friends, family, and other foodies! Please give feedback so I may always be improving my writing, photography, and finding new ways to stuff my face. Now go out and try more food and report back with your next favourite!