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December 19th, 2008. Posted by luane
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Rockpool Group at Twitter
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Neil Perry | Rockpool at Facebook
December 19th, 2008. Posted by luane
Rockpool Group at Twitter
Rockpool Group at Flickr
Neil Perry | Rockpool at Facebook
Great blog Neil! Congrats on your 20th anniversary too
I just stumbled across your blog after reading the smh review of Spice Temple. Being a foodblogger, one of a number here in Sydney, it’s absolutely thrilling to see a restaurateur doing their own blog!!!!
As soon as I found it,I sent it out to every foodie and foodblogger I know.
Thanks so much for opening your mind, your restaurants and your recipes to us.
Rockpool bar and grill is destined to become a favourite of ours.The occasion
was our tenth anniversary and that called for something special.
From the grand art deco room to the intimate bar. The mood was set.
Comfortable, sexy, a great blend of modern and classic.
Having lived for many years in the US, I have fond memories of some
great Bar & Grill experiences, particularly on the east coast.
For starters, a plate of prosciutto and figs and a sashimi plate.
Mains, the Cape Grim rib eye and my darling husband had the
flathead. We wanted all the sides, but alas, had to settle for potato and
cabbage gratin and greens. Every dish was a delight
To finish, the most excellent brulee and chocolate “bark”.
Loved the nod to Horst P Horst on the menus.
Just a faultless night, the best Neil Perry
experience I have had so far.
Regards
Melissa
Dined at Rockpool Bar & Grill Sydney on Saturday night with 3 friends. Wow! Fantastic. Tried a number of cuts of meet from Rangers Rib-eye on the bone to the Wagyu Fillet. Awesome! Thank you. Could we please have a carpaccio starter?
Jess
Hi Neil.
We so wanted to tell you how much we have enjoyed watching you over the years on TV, but since we obtained a couple of your books from the library, our appreciation of both you and your passion for your style of food has gone to another dimension.
With recommendations from her mum and dad in New Zealand, of course.
We have cooked several of your recipes and absolutely love all of your mussel dishes, and the beef, yorkshire puds, braised peas and bernaise sauce will be a classic for family and friends in time to come.
Our daughter in Canada, also has a passion for food and cooking, so needless to say, she has also been sent a copy Good Food!
We thought that it might make you smile to realise that a young woman in deepest, darkest Saskatoon is thrashing about in her kitchen, preparing Neil Perry delights for her family.
So, thank you so much – we hope this encourages you to keep on doing such an amazing job!
We celebrated my birthday at Rockpool Bar & Grill on Saturday night. We had a fantastic time – our sommelier Sophie in particular was attentive and gracious. Congratulations on an beautiful venue with well trained staff, amazing produce cooked imaginatively and a most impressive wine cellar.
I respect and admire your hard work and dedication in creating so many unique dining experiences over the years.
Thank you and we’ll be back for more!
Neil
A big thank you for including “Chicken braised in coconut milk with whole spices” in you Good Food book. This would have to be undoubtedly the best curry I have eaten and prepared. It was also a big hit with the family, I think from the feedback received I will have to prepare it again very soon. Thanks again from a very satisfied customer.
Neil, I have all the books but I am stumped on jus. I have made the veal stock and red wine reduction but what is the ratio when mixed together for a red wine jus? I have 150ml Red wine reduction and 2 litres veal stock. To serve two people. Thanks, and I am looking forward to the Bar and Grill.
Hi Joe,
Great to hear you love the cookbooks.
We recommend you take your 150ml red wine reduction and add it to 300ml veal stock (you can freeze any leftover stock for later use) and reduce until there is about 1 cup left. You can also keep reducing it until it is syrup-like in consistency which means you won’t need to use artificial thickeners.
Neil, I’ve long been a fan of your Soy Sesame Dressing and have been buying it for years. I notice however that the recipe has changed significantly, it now has a much sharper vinegar note and less sesame flavour.
Is there a reason for the change?
It was the nearest dressing I could find, to the Japanese “Kewpie” brand dressing which I am unable to locate in Qld. but used to buy at the Japanese market in Northbridge (Sydney). It is still nice but has lost that lovely sesame smoothness.
Thanks for the great blog and the opportunity to comment. I came across an old ‘Good Living” from the SMH recently in which the feature article was about the wine collection of David Doyle. In the article David speaks about not being a ‘Parker palate’ – and that – in his opinion, all wines start to taste the same at high alcohol levels. It seems to me that this comment from such an astute wine collector as David Doyle would benefit from further analysis. Can someone explain to a novice such as myself why wines start to taste the same at high alcohol levels? Even better, would David Doyle consider starting a wine blog to share his expertise with us? Just a thought.
Hi Neil
Thank you for your Balance and Harmony cookbook. For more than 10 years I having searching for an XO sauce recipe, never found one until I got this book.
I tried your XO recipe, it was amazing. It tasted exactly like restaurant made. My family love it.
I am now a big fan. Got 3 of your cookbooks, Balance and Harmony, Good Food and The Food I love. Can’t wait to try all your recipes.
Hi
We dined at Rockpools in melbourne last night to celebrate the end of my mums breast cancer treatment. We have admired you for years so it was the place we wanted to be. To find out you were in melbourne was a bonus, but for you to come and speak to us was more than we could of hoped for. You are the most amazing talented man, and made a night that would be great to and night that we will treasure for the rest of our lives. Thank you from the bottom of our hearts.XXOO
My daughter took me to Rockpool Bar & Grill Melbourne today for my birthday. Wow! While I loved the steak, I can’t stop thinking about the vegetables. We had the pink-eye potatoes, cauliflower cheese and the pumpkin & sweet potato with garlic yoghurt. It was all so delicious.
The lovely waitress knew it was my birthday and brought me an orange jelly cupcake complete with candle. It was so yummy and a wonderful surprise! We also shared the chocolate and caramel rice crackle cake…now that was positively amazing…and I don’t usually like dessert. If you ever get the urge to put that recipe on your blog that would be great.
Thank you so much for making my 46th birthday so special.
Wondering if you are going to open Rockpool Bar and Grill on August 1 when all of us end Dry July ? Look forward to some kind of announcement…I will be there for sure. sunder.kimatrai@fox.com
On the 8th of July my wife took me to the Melbourne Rockpool,I feel taht after eating in many places in Australia and Asia this would have to be the best all of the team make you feel welcome and anybody that finds fault has no idea about good food and great service. The food was beautiful(the steak better than Vlados) the service fantastic special mention to Jessica and Ashley.The attention to detail would have to make this place NO 1. It made my 60th Birthday very special indeed.
The best thing I can say is that we will be coming back at least every month.
Hi Neil
Love Rockpool in Melbourne and cannot wait for Spice Temple in a couple of months.
Just a question, I was given a beautiful Shun knife for my birthday and it has started to dull a little, as I only have a steel to keep it keen.
Shun have an electric knife sharpener and I wondered if you could possibly say if you would feel comfortable using one for your knives, or should I prehaps look at one of the whetstone sharpeners they sell instead?
Thanks again
Great Great Passion Fruit Souffle. No debate.
Neil so glad you are setting up in the West at the Burswood.
We are thrilled to be coming Jim! Thanks for the welcome!
Neil & team: have loved the updates & pics of the unfolding
Perth Rockpool. Great use of Twitter. Can’t wait to eat there!
I guess this is one of the questions you get often, yet why have you so far neglected to open in Brisbane? While you are establishing yourself around the country – with multiple restaurants in a few locations, I cannot help yet feel somewhat slighted – as much as one can be. Brisbane is crying out for great food, and NEW restaurants. For far to long we have had to dine on the offerings of long established places, yet very new – and I mean GOOD new, restaurants grace our fair city. So … how about it? When do we see you here? There’s the people here and there sure is the money to be spent. I’ll take a table for 10 on the first night … that has to be an incentive, surely?
We dined at Rockpool in the Rocks,Sydney,for my birthday last night with a group of friends.
I just wanted to say what a great time we all had.
The food was superb, we loved the wine list and enjoyed trying a wine from the Bekaa Valley in Lebanon(my husband is Lebanese.)
Our waiter,Tim, was great. Friendly,and very patient. We took so long to decide which delicious dishes to choose.He explained everything and was very knowledgable.
The food and the service made the night very memorable.
I agree about the passionfruit souffle!
Unbelievable!! Thankyou for coming to WA. The design, decor, team and least not the food were amazing. Everything has been thought of, nothing left to chance. You all deserve the accolades and more which I know will be coming your way.
great job with this blog, Neil!
To Neil and the team,
My wife and I ate at Rockpool Bar and Grill Perth on last Friday night and I HAD to post something on this blog. Our night began wandering up the corridor peering at the wines and meats through the windows. We were seated and our waitress (blonde, long hair in a white jacket. I didnt catch her name) walked us through the menu. We ordered drinks, I had the house Ginger Beer which was probably the best Ive had (it reminded me of a ginger refresher Id had in India). We ordered the Warm Salad with Quail (loved it) for starters and then the 400g steak for mains which we shared. The best steak I’ve had in a while. The sides were perfect, we had the roast pumpkin and the greens. Both of which were lovely. We finished with the biggest creme caramel Ive ever seen and the Granny Smith Sorbet. We thoroughly enjoyed both of them. The service was incredible and the food was perfect. We live in Melbourne so our local Rockpool is next on our list. I just have one question, is the warm salad with the quail in any of your cookbooks? I love quail and there was something about that dish which really set them off. I could taste something in the peaches which I can put my finger on so I’d love to get my hands on the recipe. I look forward to hearing from you. See you soon at Rockpool Melbourne. Cheers, Barry and Renae
Dear Mr Perry
We watch you on tv from here in Hong Kong on our Aussie channel and are reminded of the warmth of our home and miss it so much. Please come and visit us here in HK and teach us in person how to cook some morrocan snapper or the like!
Cheers, Mary.