Cafe Brunelli

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date of visit: Thursday 12 September 2013

The thing I learnt yesterday was to not meet Andy directly after work without having a definite action plan. As we stood in the office foyer trying to decide where to go to dinner he became grumpier and less helpful by the minute. I’d suggest somewhere and he’d say no. No alternative would be offered, just ‘no’.

So after some faff, and an attempt to eat in a hotel restaurant that didn’t start serving until 6 (too late with the toddler in tow), we ended up at Café Brunelli on Rundle Street. It’s the massive café next to the carpark at the Pulteney Street end. You can’t miss it.

Andy was still looking grumpy. “They’d better be able to serve quickly”, he muttered. Despite it being very early (before 5:30pm) I’d hazard a guess and say that Brunelli’s was about 10-20% full. The tables are reasonably tightly packed in and it’s all very casual. You wander in, grab a table, grab a high chair (should you need one), grab some menus and when you’re ready, you wander up to the kitchen to order.

The front of the café is dominated by a HUGE cabinet of cakes, biscuits and chocolates. I have no idea what they’re like but they look tempting enough to make you want to skip a ‘real’ meal and just do cake and coffee.

The menu is a pretty standard Italian café menu. The toddler became hugely animated at the prospect of meatballs, so polpette in umedo was duly chosen for him. For speed, I chose the gnocchi Roma: gnocchi with a tomato, bocconcini and basil sauce (a simple, but boy, do you have nowhere to hide dish), and Andy the salsicce pizza. With drinks (a humour rescuing Boags for Andy and a glass of Annie’s Lane Riesling for me), and after Entertainment Card discount, the meal cost $55*.

After ordering and paying at the kitchen, I collected our drinks from the bar. I was a little concerned when I saw how little Riesling was left in the bottle and I was right. The bottle had obviously been open for a day or two longer than it should which is disappointing. While I commend Café Brunelli for a very impressive list of wines by the glass (almost everything, it seemed!) if the turnover is not such that the wines can be kept fresh, don’t do it!

The food arrived super quickly. The toddler’s entrée size meatballs consisted of two huge meatballs in a tomato sauce. He was extremely pleased with this, even more so when he learnt that it wasn’t one for him and one for daddy but that they were both for him. Both meatball and tomato sauce appeared to hit the spot but he was unimpressed by the rocket and the fact that it was served with thick chunks of toast (they had to be removed very quickly). It was a ridiculously large portion: had I ordered it there would have been no way I could ever have eaten anything else.

Andy’s pizza looked really good: the base was thin and crispy (I could tell that from the other side of the table) and he said he quite liked the toppings. His complaint was that the tomato sauce had been used a little too heavy handedly. This meant that the pizza sat firmly in the middle of the pizza awesomeness spectrum.

My gnocchi was very ho-hum indeed. The gnocchi themselves were small and light but the sauce was pointless. It was a mix of overly sweet tomato and tomato that had not been cooked out enough. The basil had been cooked too much and turned a little bitter. Had some freshly torn basil been added just before serving that could have made all the difference. As it was, the basil looked scary and didn’t taste good at all. I really liked the addition of torn chunks of bocconcini to the sauce but as a dish it was utterly underwhelming.

If you are in town and looking for a quick meal then Café Brunelli can fulfil that need. Depending on how you choose, you can eat for a reasonable price – but just set your expectations accordingly.

Café Brunelli
187 Rundle Street
Adelaide SA 5000
phone: 8223 2221

* Without Entertainment Card, it was just over $70.

Cafe Brunelli on Urbanspoon

San Remo Fresh Pasta Now Free-Range

SR Fresh Render Range (2 Rows)
South Australian family owned pasta manufacturer, San Remo, has just redeveloped its fresh pasta range, with an overhaul of its fillings.

As regular readers will know, I am a big fan of supporting local business and San Remo is definitely a South Australian success story. Which means it’s great to learn that the pasta now uses free range egg (San Remo actually mills the durum wheat itself) and the fillings are 100% Australian beef and free range chicken.

In addition, there are no artificial colours or flavours and the products are GMO free.

I really wish more food companies would switch to using free range eggs and chicken – and then promote the fact they are doing so – so hats off to San Remo.

Adriano Zumbo’s Salted Caramel Macarons

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At the beginning of August I went to a fortieth birthday party. When the ‘cake’ appeared it was a big ziggurat of macarons. Everyone tucked in and amongst my group of friends, it was decided that the pale brown ones tasted just like a Golden Gaytime. If you’re not Australian you’re probably thinking “wtf?” right about now.

A Golden Gaytime is an icecream: it’s an awesome icecream. It’s vanilla icecream with some caramel and some little crunch biscuit bits and chocolate. They rock. The Golden Gaytime is my number one icecream (followed by other Australian icons such as Paddle Pops, Splices and Eskimo Pies). If you live in Australia and you haven’t tried one, the next warm day nip to your local deli and buy one!

Me, being me, I ate about 4 of these macarons at the party and a couple of days later emailed the birthday boy, asking for his friend’s recipe.

The response surprised me: they were Adriano Zumbo’s packet mix salted caramel macarons.

Now I’ve never made macarons before so I thought that providing the packet mix did not contain too many scary sounding ingredients (which it doesn’t, but there are some artificial colours and flavours), I’d give them a go. My resolution firmed when I spotted the packets at $2 off in a local supermarket! Always the bargain hunter, me!

I made them for our family Father’s Day lunch. I made the macarons themselves on Saturday and filled them on Sunday, although the little macaron bible I own suggests filling them a day in advance for flavours to mature.

On opening the box there is a packet of meringue mix, a packet of almond mix, a packet of caramel for the filling, a template and 2 disposable piping bags. All you need to have to hand is some butter and water.

The instructions on the back of the box are very clear and indicate where the tricky stages in the process are. There are videos on the Zumbo website to help you out too. Timing is ambitious (prep time 10 minutes, baking time 36 minutes – trust me, you won’t be finished in 46 minutes) but other than that, the instructions (which I did actually follow!) do the job.

You start by beating the macaron mix with water until aerated and stiff. Then you fold in the almond mix and give it a bit of a beat and then you pipe this onto baking paper (you can use the template provided, or download one from the website, or you can pipe freehand), and bake trays separately for 14-18 minutes. In our oven I found 14 minutes just about right.

The piping is pretty critical – if you pipe at an angle you’ll end up with lopsided macarons. So you need to pipe from above. It was really obvious (to me) which macarons I’d piped first!

You rest the macarons before baking to create a skin and, when you remove them from the oven, you slide them straight onto a cool surface and leave to cool on the baking paper.

To make the buttercream filling you just beat the caramel with some butter and add some salt flakes if you wish. You then pipe the buttercream into the macarons and sandwich together.

It is actually that easy. I would have to say though that the outcome of the exercise is not that I feel that I must rush out and buy more of these. While I’ll definitely be cooking macarons again, I’ll be cooking them from scratch.

The other thing I learnt? Well, disposable piping bags are absolutely the way forward. In the past I have wrestled with a reusable cloth piping bag which is hard to manipulate and even harder to wash. Never, ever again.

Finally – my tip for easy piping bag filling. Stand the piping bag in a tall container, folding down the edges (see the picture). This leaves you with two hands free for the filling and ensures the bag stays upright, open and doesn’t collapse and spill all over your counter.

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