Perhaps the ultimate display of faith a customer can show in a restaurant’s chef is to allow the chef to order the meal on their behalf. This is how one of my favourite meals in Sydney began at Aperatif, a new restaurant recently opened in Kings Cross.
David Bitton, owner and chef, also operates a cafe across town to rave reviews from locals and foodies across Sydney. My mate Richard, being a regular at David's cafe, suggested we head to Aperatif for some serious foodie heaven.
Our trust in David lead to five courses of unbelievable food paired with matching wines, each course seemingly more impressive than the last: soft and tangy onion tarts, fire-grilled beef skewers, tender-cooked greens (you know the food is amazing when you come away bragging about the vegetables - they WERE fantastic), and succulent duck to name a few.
To end the meal, the chef sent out a plate of mini beignets (doughnuts). We used to make homemade doughnuts all the time when I was younger - MUCH better than anything you'll buy at Tim Horton's, Dunkin Donuts or Krispy Kreme for sure!
With Mom's blessing:
Ingredients
1 good cup white sugar
3 tsp soft butter
2 eggs,beaten
1 tsp salt
1/2 tsp ginger
1 cup milk
5 tsp baking powder
3 1/2 - 4 cups flour
1/4 tsp nutmeg
2 tsp vanilla
Method:
In 1 bowl, beat sugar,butter and beaten until fluffy.
In a 2nd bowl, whisk together 3 1/2 c.flour, salt, ginger, nutmeg and baking powder. Measure milk and add vanilla to milk.
Add dry and wet ingredients alternately to sugar and eggs mixture.Use extra 1/2 c flour to dust
the counter. Roll dough to about 3/4 in.
Fry in deep fat maybe about 1-2 mins each side. Drain on paper towel then roll in white sugar.
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