MARCH & APRIL 2014

Supporting local business and our region

Loca

l D

inin

g &

En

tert

ain

men

t G

uid

e

authentic ITALIAN cuisine

Karalta Plaza, Karalta Lane Erina NSW 2250Phone (02) 4365 1071

Authentic Italian Cuisine

Exceptional dishes at great prices Comfortable seating overlooking glistening water views of The Entrance Lake

Family Friendly

Caters for almost every allergy

Superior service

Comprehensive menu

We invite you to come along and experience the best authentic and traditional Italian cuisine on the NSW Central Coast.

The Italian Restaurant, Azzuro Blu Wharf12 The Entrance Rd The EntrancePhone (02) 4333 8885

eat-in the central coast 2

SPECIALISING

THE ONLY SPECIALISEDTURKISH RESTAURANT ON

THE CENTRAL COAST

IN CONTEMPORARY FINE DINING TURKISH CUISINE

43427030

Ettalong Markets Tourist Resort81/189 Ocean View RoadEttalong Beach NSW 2257

www.safranrestaurant.com.au

Entrance via Schnapper Road

Here at the Orchid we pride ourselves in our fusion of fresh, tasty, exquisite, Chinese, Thai

and Vietnamese cuisine.

47 Victoria St East Gosford

02 4324 8887eat-in the central coast 3

Features

Thank you

Like us on and let us know what you like about what we are doing.

Barretts

The Italian

For the fabulous response you gave us for the first edition of

eat-in The Central Coast!

This month, we’ve included a recipe section and food

editorial to cover topics on what wine goes with what, or

what cheeses are best on a cheese board. Keep an eye out

each edition for new topics.

If you make the recipe, send us a picture of your creation on

our facebook and let us know how it turned out.

Tall Timbers

Safran

Front Cover: The Hot & Cold Seafood Platter

for Two, The Italian Restaurant, The Entrance

(and also at Erina)

Alfrescodining

Gluten FreeOptions

VegetarianOptions

WheelchairAccess

Licensed

BYO

WaterViews

Parking

ChildFriendly You Try

There is also a lot more featured in the “What’s On” section this

month. Please make use of the special offers and don’t forget

to tell the restaurants you visit that you saw their ad in this

magazine. It’s good for them to know their ads are being seen.

Mingara

Orchid

eat-in the central coast 4

Until next edition, take yourself on an international gastronomy

experience and eat in at all the restaurants featured.

www.eatinthecentralcoast.com.au

Rate it out of 10.

Directory of Restaurants

Published by :

Eat-In Pty Ltd ACN 160 323 973

ADVERTISING :

Graham Maughan Tel: 0499 110 713graham@eatinthecentralcoast.com.au

Printed in Australia by :

OMNE Tel: 02 9705 8289www.omne.com.au

By Suburb By Cuisine

East Gosford

Orchid Chinese/Thai

/Vietnamese

3

Ettalong Beach

Safran 3

Erina

The Italian Restaurant 2

Magenta Shores

Barrett’s 16

Ourimbah

Tall Timbers Hotel 13

The Entrance

The Italian Restaurant 2

Tumbi Umbi

Mingara 6

Mediterranean

The Italian Restaurant 2 Barretts 16

Thai

Orchid 3

Turkish

Safran 3

Vietnamese

Orchid 3

Design & Production by:

Outhouse Creative Tel: 0407 210 066

www.outhousecreative.com.au

Features

Recipe of the month

Regional Dining

Chef Profile Page 11

Central Coast Tourism Page 9

Page 10

Page 12

Special Offers Page 12

Italian

The Italian Restaurant 2Mingara 6

Chinese

Orchid 3

Australian

Tall Timbers Hotel

Barretts 16

13

eat-in the central coast 5

MA

RC

H &

AP

RIL

201

4

eat-in the central coast 6

eat-in the central coast 7

Li�le Creek CheeseA small artisan cheese factory located in the heritage listed Wyong Milk Factory, is producing a range of cheeses including haloumi, fetta, soft curd, Labna, club cheddar, white rind, soft blues and washed rind.

Their specialty is the Haloumi, which has won gold two years in a row at the Sydney Royal Easter Show. Haloumi can be cooked in the pan, on a BBQ or under the grill without the risk of it melting. The marinated fetta has also won gold and the Seaweed and Wasabi fromage (soft curd) is also a medal winner. One taste and you will be hooked!

A new range is the club cheddars that incorporate traditional club flavours such as Onion and Chilli to a range that include liqueurs and spirits from Distillery Botanica (a local Distillery in Erina). Using Distillery Botanica's highest awarded Gin in Australia, the Gin Club cheddar will add a unique experience to any cheese plate. Whether you are after a cheese plate for yourself, function or business, Little Creek Cheese is the place to visit.

Found in the Wyong Milk Factory, Little Creek Cheese is located at

12/141-155 Alison Rd, Wyong NSW 2259 ph 4353 2433

Luka ChocolatesThe founders of Luka Chocolates wanted to capture the tradition of artisan chocolate-making and shape it further with contemporary innovations. With over 150 fresh variations to choose from, ranging from contemporary fusions of cinnamon and chilli to the more traditional Cointreau truffle, there are flavours for everyone to discover!

The local favorites are “Lime Truffle” made with 100% pure lime juice from Kulnura, Honey” ganache based chocolate with pure Queen Bee Honey and “Raspberry Art” made with a raspberry liqueur supplied by “Distillery Botanica” at Erina.

Whilst you are watching the live Chocolate Demonstrations and talks about the history of chocolate making, make sure you indulge yourself with traditionally cooked hot chocolate, or the Marrone blend coffee to complement the chocolates.

A premier tourist stop, you can find Luka Chocolates at:

Chocolate Boutique Wyong 10/141-155 Alison RoadTrading Hours: Wed-Sun 10 am – 4 pm,Chocolate Talks: Sat-Sun at 12 pm.

Website: www.lukachocolate.com.au

eat-in the central coast 8

eat-in the central coast 9

Carrot & Haloumi Stack Ready in 25 minutes, plus chilling time These vegetarian fritters pack a punch - serve as the perfect summery supper: salty, crisp, hot, sour and sweet. Serves three as a swift starter or two as summery supper. Make the preparation even quicker by mixing the dress-ing in advance, so you have it ready in the refrigerator."

PREPARATION INGREDIENTS

1. Coarsely grate 50g of the halloumi and add to the carrots in a mixing bowl. Slice the remaining halloumiinto rectangle strips and set aside.

2. Add the remaining fritter ingredients to the mixing bowl, season with pepper and just a little salt and mix well. Form into 12 round cakes, flattening them with your hand, and lay out on a tray. If you have time, chill for 30 minutes to firm them up.

3. Heat the olive oil in a pan and fry the cakes for a couple of minutes on each side until golden. Remove to a plate and keep warm in a low oven while you fry the halloumi for a minute or 2 on each side. You won't need any extra oil for this. When done, the cakes should be crisp and golden.

4. Alternately layer the fritters and halloumi slices on serving plates with the rocket, and drizzle with the sweet lemon dressing

Sweet Lemon Dressing (Makes 100 ml)

1. Combine ½ crushed garlic clove, 1 tbsp mild honey, 1 tsp wholegrain mustard, finely grated zest and juice 1 lemon and 90ml olive oil.

2. Mix well in a glass container and and refigerate until required.

3. Serve with a dollop of Yoghurt on the side or on top

250g halloumi4 large carrots, coarsely grated or shredded5 spring onions, finely slicedSmall bunch of coriander, leaves chopped1 tbsp coriander seeds, toasted and crushed20g Gram* /Chickpea flour (or plain flour)2 eggs, beaten

Sweet Lemon Dressing

1/2 Crushed Garlic Clove1 tablespoon warm honey1 teaspoon wholegrain mustardZest and juice of 1 lemon90 mls Olive Oil

To Plate

3 tbsp olive oilHandful of rocket leaves4 tbsp sweet lemon dressingOptional: Yoghurt (blended with mint if preferred)

Gram is also known as Garbanzo bean flour, Chickpea flour, or Besan. It is a pulse flour made from ground chickpeas.

Send us a pic to our and let us know if you liked them?

eat-in the central coast 10

e Profile

Born and raised by the Black Sea in Turkey, Suleyman comes from a long line of culinary history. The area he grew up in, Mengen Bolu, is famous for it's chefs.

This month we shine the spotlight on local chef Suleyman (Sulo) Kirbancioglu, from Safran's - the only contemporary Turkish Cuisine & Bar on the Central Coast.

Sulo has over 15 years experience, and has worked in some of Istanbul's finest dining establishments.

Chef Sulo, along with his Turkish kitchen brigade, draw on traditional avours and recipes to create modern contemporary dishes.

The name Safran means Saffron in Turkish. Established in 2013, Safran Contemporary Turkish Cuisine is the only fine dining Turkish restaurant on the Central Coast and aims to showcase a different side to Turkish Cuisine in Australia that is beyond Kebabs and Pide.

Safran is located in the Ettalong Beach Tourist Resort, Ettalong Beach.The restaurant menu features a variety of mezes, mains and traditional desserts, along with banquet menus. The restaurant able to accommodate large groups, and small functions, including a private dining area.

As a guest in his kitchen, observing the wide range of culinary delights being plated up, being intoxicated by the heady aromas and colour...I came away thinking Sulo is indeed a Master Chef in his own right! Safran is a little gem of a restaurant that offers something different to the most discerning diner!

restaurant :

eat-in the central coast 11

551 D Hunter StreetNewcastle

Tel: (02) 4023 4048

Regional Dining places to visit when out and about

This contemporary bistro located in the midst of Newcastle uses local and Australian produce. This bistro serves a five course set tasting menu that changes each month.

Open for dinner from 6pm Wednesday to Sunday. Courgette

www.subo.com.au

Subo

105 Pitt StreetSydney

Tel: (02) 9230 0119

Traditional flavours of mexico and Central America, transformed into seasonal dishes that highlight fresh, robust flavours.

A great atmosphere and food to die for!Mejico never fails to excite the taste buds!

Mon - Friday: 11:30am - LateSat - Sun: 5pm - Late

www.mejico.com.au

Mejico

eat-in the central coast 12

Barretts

We would be thrilled

Please mention this offer in eat-in the Central Coast magazine, upon

making your reservation to qualify!

Call (02) 4352 8137 to make your booking now!

to offer eat-in The Central Coast readers

a complimentary glass of Sparkling Wine when

dining in Barretts Restaurant.

Special Offers Quote these offers in the eat-in The Central Coast Magazine with your booking.

Courtesy bus available Wed-Sunday nights.

everydayLunch from 12pm

Wed-Sunday nights from 5.30pm

15 Pacific Highway OURIMBAH NSW

Phone: 4362 1201eat-in the central coast 13

Whats On Around the Coast

Live BandsGemma GlendenningJake FolbiggJimmy Bear Chris Buchanan Dutch CourageRyan Baker Slam Tango Strumstruck

from 4pm - 7.30pmfrom 4pm - 7.30pmfrom 7.30pm - 11.00pmfrom 4pm - 7.30pmfrom 7.30pm - 11.00pmfrom 4pm - 7.30pmfrom 7.30pm - 11.00pmfrom 4pm - 7.30pm

Sunday 2nd March Friday 9th March Sunday 14th MarchSunday 16th March Friday 21st MarchSaturday 23rd March Sunday 28th MarchFriday 30th March

eat-in the central coast 14

eat-in the central coast 15

Barretts

4352 8137

Nestled between the pristine waters of the Pacific Ocean and Tuggerah Lake, Quay West Magenta Shores is an exceptional resort offering both beachfront and golf settings. It is ideal for the business or leisure traveller, gourmet cuisine hunter- and the perfect wedding! The menu showcases sophisticated modern Australian cuisine and combines elements which cradle the delicious juncture where Mediterranean, Asian and French influences meet. Shining like a beacon however, is the display of abundant local produce, native flavours, and seafood. Barretts Restaurant offers impeccable service and informal ambience amidst stylish surrounds, as well as an extensive wine list which perfectly complements the menu and the success of any occasion.

Dinner at Barretts Restaurant is from 6.00pm – 10pm, 7 days a week and bookings can be made by calling

eat-in the central coast 16