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Essen Restaurant & Beer Cafe, Broadwayby Peter G on July 26, 2012 · Reviews
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Let meintroduce you to my “local”.
I’m sure everyone has a place they frequent on a regular or semi regular basis.
The funny thing is, every time I come to Essen I order the same thing! Veal schnitzel with a Jaegersauce and (usually) washed down with a cleansing Bavarian ale.
This time I’m here for Mushroom Mania so I’m going to step out of my comfort zone and explore a fewof the other items on the menu.
Essen is located in the “student heavy” area on the fringe of the Sydney cbd. This is a mad, bustling, busypart of town.
The menu is best described as a hybrid of Germanic and Austrian delights with a little bit of theNetherlands thrown in for good measure.
It’s unpretentious and definitely what I would call comfort food.
The serves are generous and they have a wonderful selection of specialty beers.
My diningcompanion and I waste no time with our orders. We’re straight into it and before you can say “weissbeer”, there’s a serve of deep fried, crumbed mushrooms with saffron aioli and warm, fresh pretzelsdelivered to our table.
The mushrooms are cooked to perfection-there’s no “biting and feeling the roof of your mouth burn” typeof feeling. The crumbed exterior is pleasantly crisp and the brightly coloured saffron aioli brings it alltogether nicely.
Before youcan say “giant sandwiches of the world” out comes a tower high, Rueben sandwich. It’s a tad scary witha knife stabbing the gargantuan sandwich but I like the drama! (remember my Greek heritage!).
It’s filledwith all the good stuff-sauerkraut, melted swiss cheese and brisket. I don’t really pay much attention tothe side of wedges and lonely pickle. There’s a lot to get through here!
Mygorgeous dining companion has ordered the Veal Schnitzel with a creamy Jaeger sauce.
The Jaeger sauce is a mushroom sauce/gravy and is best described as liquid gold. If you come here andorder the schnitzel you must order it with this sauce. There are no arguments about it.
order the schnitzel you must order it with this sauce. There are no arguments about it.
And whatabout the side of potato roesti?
Now is not the time to be afraid of carbs!
I have been known, in times of depression, to order an extra serve of this glorious potato dish. Why? Because the crust is “just right” and the addictive, soft centre manages to hypnotise my taste buds everytime!
We finishoff our spread with a hazelnut and chocolate strudel. I was sort of expecting something “Nutella-esque”with this sweet send off but it just didn’t happen. It was ok but nothing to rave about really.
If you’re ever in the area and have schnitzel cravings pop on by to Essen. You might just see me there.
This restaurant was reviewed as part of Mushroom Mania month which is happening all across Australia
This restaurant was reviewed as part of Mushroom Mania month which is happening all across Australiaduring July 2012. Souvlaki For The Soul dined at Essen Restaurant with compliments of the AustralianMushroom Growers Association.
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restaurant review: essen restaurant and beer cafe, sydneyby FREYA DUMAS on 31 AUGUST 2012
You know a meal is delicious and satisfying when halfway through the main course youlean over the table to your dining companion and whisper, ‘Do you think my blazer islong enough to hide the fact that I might need to undo the zip of my skirt?’
Essen Restaurant and Beer Cafe, located on Broadway in Ultimo, is one of those perfectrestaurants for the cooler months: full of comforting, moorish, gratifying meals. Essendishes up Northern European cuisine: food that tends to conjure up images of noisybeer halls, such as Sydney’s infamous Lowenbrau. But unlike places of a similar vein, Essen has a genuinely warm and home-style disposition. It’s also clearly a restaurantthat takes pride in it’s varied beers, as opposed to a beer hall that happens to servefood.
Speaking of beers, Essen has a beer list that would make my beer loving-and-brewingfather proud, and my friend Rachel (my lovely dining companion for the evening) and Ieach enjoy Franzisaker wheat beers (mine with a shot of mango, which just makes itslightly sweeter without making it syrupy). For those who aren’t into beer, there areciders, a selection of wines, non-alchoholic drinks, and of course – a schnapps menu.
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We start with a poached, shredded chicken salad mixed with celeriac, sour cream,caper, and dill, and served with organic pumpernickel ($11). While it’s called a salad,it’s more of a spread for the pumpernickel – it’s served cold, and is dense and creamy.The capers provide a sharpness and saltiness to the dish, making it an appetisingstarter.
Rachel and I love bread and cheese something fierce, so ordering the Kobil Brot (swissstyle garlic bread with smoked paprika and gruyere cheese, $4.50) is a no-brainer.We aren’t disappointed – the bread manages to retain some crispness despite beingsmothered in melted gruyere, and the paprika makes an otherwise standard dish thatlittle more interesting.
The waiter reads our table well, and recommends we also try the deep fried camembertwith cranberry compote ($11). Perfectly crispy on the outside, the camembert melts inyour mouth in a way that has you thinking, if Heaven comes in two-bite-sized pieces,this is absolutely it.
A fresh baked brezel served with butter ($3.70) also makes its way to our table. Thosewho have spent time in North America will be familiar with them as the large, warmpretezels vendors sell. It doesn’t disappoint – bready on the inside, and golden andsalty on the outside.
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Café Essen runs a competition called ‘Schnitzilla’ – if you eat a 3.5 kilo chickenschnitzel with sides of cabbage salad and roesti within 45 minutes, it’s on the house(additional rules apply). Rachel and I don’t go for the challenge, but share the standardchicken schnitzel served with Dianne sauce ($19.50). It comes on top of crispy potatoroesti, and is accompanied by a side of cabbage salad. The cabbage salad is fresh, and isthe perfect foil to the moorish roesti. The schnitzel itself is breaded the perfect amount:enough to provide a crisp and slightly salty armour to the perfectly cooked chicken, butnot so much you feel inundated by the breading. Schnitzels are a huge component tothe menu, and are also available in veal or pork, with five different types of sauces tochoose from.
At the waiter’s suggestion, we also share the Pork Knuckle ($29.50). Marinated in ahoney, thyme and rosemary brine, it’s slow roasted for three hours. The pork literatelyfalls apart when you break it with the side of your fork, and the brine gives a slightlysweet edge to the meat. It’s served with a bread dumpling, gravy, and a personalfavourite – saukerkraut. The saukerkraut is a treat, it doesn’t taste as salty orprocessed as many of the grocery store brought concoctions, so you’re able to enjoymore of it alongside the pork.
Even though Rachel and I felt like we might need a crane to lift us from our seats, wecan’t help ourselves – we order the apple and pear strudel. Our waiter tempts us withthe mention of the chocolate and hazelnut strudel, and we only take a second to cave.They both come with a scoop of vanilla-bean ice-cream and custard. The ice-cream andcustard are both perfection: light, fresh, and sweet. The pastry of the strudels ismouth-watering, and the filling in the apple and pear strudel is sweet and zesty, whilethe chocolate and hazelnut is reminiscent to a more sophisticated nutella. It’simpossible to choose between the two, so if you’re lucky enough to have a friend or twoto share with, definitely get them both.
The wait-staff are prompt, friendly, genuine, and knowledgeable. They are able toanswer all of our questions with a smile (and none of the ‘let me check with thekitchen’), and are happy to offer suggestions, without seeming pushy. They also havegreat timing and presence – we were never left wondering where they were, nor did wefeel like they were hovering.
The best way to describe the dining experience at Essen Restaurant and Beer Cafe:comforting. The dishes are honest and simple, full of flavour, and cooked with care andprecision. While the majority of dishes on the menu are what is often referred to as“man food”, there are lighter options, including some vegetarian ones. The restaurantitself - while spacious – has a cosy and familiar feeling. If you feel like an experienceand meal both packed with warmth and comfort, book into Essen.
Essen Restaurant and Beer Cafe
133-135 Broadway, Ultimo
(02) 9211 3805
Mon – Sun: Dinner from 5pm
Thurs – Fri: Lunch from 12pm to 2:30pm
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By Terry Durack
First of all, does it? Hell, yes. And why? Because so much of it is built on fat - marbled steaks, fatty lamb ribs, suckling pig, duckling, pasta,bread, butter, batter, mayonnaise, oil, cream, cheese and chips ... lots of chips. And because it’s bloody delicious. Everyone loves fat, it’swhat makes food taste good. And everyone loves eating out in Sydney – it’s what makes living in Sydney so good.
But I ask the question – is deep-frying pizza going a step too far?
Just take a look at what has happened to our menus over the past five or six years. No longer is carpaccio of hiramasa kingfish the defaultdish on every Sydney menu. Now its crispy this and crispy that, whether its lamb ribs, pork belly, calamari or whitebait. "Crispy" might notbe a real word, but its effect on Sydney’s menus is very real. Every chef knows that if the C-word is on the menu, it will be the biggestorder of the night. We crave crispy, without considering for a second how the food in question is made crisp. It’s a simple enough equation– crisp equals deep-fried equals fat.
BLAME IT ON DUDE FOOD
It’s a global trend, pushed along by the economics of the day, but Sydney chefs in particular have managed to make fat and carbs seemhighly desirable. They’ve cutesied up anything deep-fried by calling it "dude food". They’ve legitimised mayo by adding sriracha andwasabi. They’ve taken fast food into the dining mainstream by luxe-ing up the ingredients. The hamburger is now wagyu, the bun is nowbrioche, the hot dog is now chorizo. They’ve even made gross-out desserts cool by giving them drug-fuelled connotations as in Ms G’s"Stoner’s Delight" - the question being who needs drugs when you can get a sugar hit this big from a platter of doughnut ice cream, peanutbutter, salted potato-chip praline, mars bar slice and banana fritter. It’s a classy, fun, quality version of pretty much everything in the late-night munchies aisle – but it ain’t exactly number one on your local nutritionist’s list of recommendations.
WELCOME, WHITE TRASH
The main reason for the rise in calories is the wholesale adoption of American food and American food culture by our younger set of chefs.They’ve discovered – as has America - that all they have to do is deep-fry a nice piece of fish or chicken, stick it in a sweet bun andsquiggle it with yuzu mayo and they can feed a lot of people very cheaply and happily.
Hence we are currently in the Deep-fried Chicken Era, with every joint in town turning out good old trailer-trash Southern fried fowl, from
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August 17, 2012 Read laterComments 91
Table Talk
Jill Dupleix &Terry Durack
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Foods to tempt your waistlineDish it up. Peanut butter and banana sundae from Hartsyard, Newtown. Photo: Jennifer Soo
How eating in Sydney makes you fat
District Dining in Surry Hills and Bloodwood in Newtown, to Chiswick in Woollahra, Jazz City Diner and Duke (where fried chicken isserved with pine needles and garlic). Cold-smoked fried chicken is one of the must-try dishes at hot-to-trot Newtown newcomer Hartsyard,teamed with house-made American "biscuits" (scones to us) and a rich, thick, creamy "gravy" studded with pork sausage. Chinatowndrinking den The Dip does a fried chicken burger, while the Grounds of Alexandria serves up a buttermilk chicken pizza. Fried chicken iseven on the menu at Claude’s new little downstairs bar, thinly (or should be fatly?) disguised as Pearl’s Lemon Chicken.
We all love fried chicken; biting through that golden dry/crisp shell into the juicy, soft, steamy blonde meat; evoking all the right junk-when-drunk memories without being too white-trash about it. But do we want it every time we go out? Where’s the balance here?
And don’t look now, but the bread used in these rolls, buns, sliders, burgers and hotdogs is designed to take you back to your happychildhood meals in McDonalds, and is so pappy and soft it compacts into moist, mushy white little bits that stick in the interstices betweenyour teeth like spakfilla, leading to a new social phenomenon known as the spakfilla smile.
HOW TO GAIN WEIGHT: EAT OUT
Of course, there’s nothing new about the lure of fatty foods – and little of the best eating in the world is fat-free. The askmen.com websiterecently published a list of the 10 fastest ways to get fat. Their Number 7 sure-fire method was: Eat out. Many people do a great job atavoiding fast-food, they argued, but what most don't realise is that dine-in restaurants can be almost as bad, with an average entreecoming in at over 1,000 calories. And I bet that research was done before we started deep-frying pizza.
Expect more international deep-fried eating pleasure as our new bars and casual eateries explore the deep south as well as south andcentral america for inspiration. At the new Panama House in Bondi, there’s corn bread, deep-fried oyster po’ boys, jerk chicken tacos andpopcorn shrimp. At Hartsyard, there’s the totally over the top poutine, a hangover dish from those wacky French-Canadians that’s prettymuch big chips with oxtail gravy, fried shredded beef, and a butt-kicking sauce of cheddar and beer.
SCHNITZILLA CONQUERS FOOD WORLD
The July 2012 issue of TimeOut Sydney nailed the current fatgeist with their "Don’t Worry, Be Fatty" cover, an "anti-Olympic, guilt-freeGuide to kicking back, pigging out, lazin' around and treating yourself". Inside was a challenge to eat Schnitzilla at Essen Restaurant &Beer Café in Ultimo, a 3.5kg plate of chicken schnitzel, potato roesti and cabbage salad. For those in need of a few calories and carbs,their handy guide highlighted the Mars Bar tempura at Toku Toku in Glebe, the deep-fried Golden Gaytime at The Abercrombie, and thedeep-fried banana split at The Dip. In the same issue, however, was a considered interview with American food activist Michael Pollan,whose mantra is "Eat food, not too much, mostly plants", and who wants us to cook at home more. We’re all torn – and like TimeOut, weall give ourselves a choice.
WHAT ELSE CAN WE DEEP-FRY?
At the born-again Abercrombie Hotel in Chippendale, they clearly sit around asking themselves just how they can trash every fast foodoption around. The menu is smart, funny, hysterical – starting with deep fried mac'n'cheese balls, moving on to a deep-fried scotch eggslider drenched in mayo and served with chips; and ending with a Philly cheese steak with copious slices of beef, lots of mayo and amelting rivulet of cheese, set on a long bun. At The Norfolk in Cleveland Street, Redfern, it’s all soft shell tacos, beef nachos, and deep-fried pickles with ranch dipping sauce. To be fair, they also have salads – not sure if they’re deep-fried or not.
ITS NOT JUST FAST FOOD, ITS SLOW FOOD, TOO
But its not just the Americanisation and mayonnaisation of our diet that’s whacking up the calorie count, the good stuff is getting morefattening, too. There’s just more of it than there used to be. More marbled steak, more pork belly, and more slow-cooked lamb shoulder (somuch fattier than lamb leg). Then there’s the popularity of charcuterie boards, loaded with pates, terrines, sausages, salamis and curedmeats with a high proportion of fat. Wagyu – layered, marbled, riddled with glorious, delicious, fat - is served not only as burgers, but asmeatballs, Bolognese sauce, short ribs, sausages. The Japanese eat their high-fat beef in very small, measured, treasured portions – weeat it in huge slabs, with chips on the side. As for sliders, do you think your mother would have suggested that starting your dinner with aminiature burger is a good idea?
We drink hot milky cappuccinos (70% of us) instead of milk-free espressos all day, and then go out for pizza, pasta, and crème brulee(which is pretty much cream, topped with sugar). What used to be fast food – deep-fried potato scallops and fried dimsims from the chippyare now on the menu on the Merivale Group’s poshed-up fish shop, The Fish Shop in Potts Point. Renee Zellwegger couldn’t have found abetter diet in order to turn herself into Bridget Jones than you can find around Sydney’s bistros and bars at the moment.
SWEETS FOR THE SWEET, FATS FOR THE FAT
So you’ve managed to steer a course through the deep-friedness of everything, you’ve played with your pasta, drunk wine instead ofcreamy cocktails, and shared a main. But you’re not yet safe, because the ice-cream sandwich is gunna get you. Whether it’s the Dogg’sBreakfast at Reuben Hills (sandwiched with salted dulce leche); the Lodge wine bar in Balmain (cherry and coconut ice cream in chocbiscuits); the toasted brioche sandwich with vanilla ice-cream at Wilbur’s Place in Potts Point; the salted caramel ice cream sandwich atThe Dip, or the arteries-be-damned peanut butter and banana sundae served with pretzel ice cream, banana doughnut and salted fudge atHartsyard.
AW, WHAT THE HELL. WHY DO I CARE?
Because I’ve been fat and I’ve been skinny, and I’d rather not go back to being fat again, thanks very much. And because these changesto our menus have been relatively sudden, and I don’t think a lot of diners really know just how a steady diet of this sort of food can be. And because once crappy food is a habit, it’s hard to get yourself off it. I know there’s good fat and bad fat, that trans-fats are evil andavocadoes are next to godliness, but overall, there’s just TOO MUCH FAT and TOO MANY CARBS in our restaurants. Even Japaneserestaurants – long the model for sane, healthy eating – are deep-frying more, and mayonnaising more.
Being healthy will always require us to make choices – between big or small portions, between lying around or getting off our bums,between second helpings or thirds, and between dessert or no dessert. All I’m asking for is a few more choices that aren’t deep-fried,tucked into soft, sweet bread, and squirted with mayo.
WHAT’S YOUR VIEW?
What do you say? Bring on the fats and the carbs, please - or are you, too, trying to find a balance through our dining outoptions? Why don’t you step up to the table and name and shame the fattiest foods in your town, good or bad? Chefs, feel freeto nominate your own work. Or perhaps you cook something at home that you feel is fatty/carby enough to compete with thework of professionals? Tell us – we need to hear about it.
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Oktoberfest at Essen
To celebrate the Oktoberfest beer madness this year, Essen Restaurant & Beer Café is offering an unforgettable Bavarian feastexperience for two nights in a row!
Available for lunch or dinner on Friday 28th of September and for dinner only on Saturday, 29th of September, Essen will betreating Oktoberfest revellers to authentic German cuisine and a selection of beers for just $49.50 per person. Each diner willreceive a Bavarian platter consisting of 11 tastes of Germanic fare – from the smoked, marinated salmon, succulent pork roast, andhearty schnitzels to the irresistible apple strudel – and a free ! litre beer stein to take home as a souvenir. The two-floor venue willalso be decked out with live, traditional Bavarian music and dancers to get the party started.Where else are you going to be? Tickets are limited so book now!
Event SnapshotWhen:
Between Friday 28 September and Saturday 29 September from 12.00 to 23.00
Friday 28th of September – Lunch and Dinner Saturday, 29th of September – Dinner Only
Where:Essen Restaurant & Beer Café, 133-135 Broadway Ultimo 2007 Notes: Facebook - https://www.facebook.com/essenrestaurant Opening Hours: Trading hours: Open 7 days, Monday-Sunday 5:30pm-late, Thursday-Friday 12pm-3pm for lunch Other Services: Air conditioned, Disabled access, Food outlet
Cost:Adult: $49.50
Website:http://www.essenrestaurant.com.au/
More Info:Essen Restaurant & Beer Café 02 9211 3805
How to get to this event:Central Station
0 When dinner is made up entirely of dessert
Chocolate crepe tart. This was the most popular but Muma says this is too time consuming to make.
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Pre-dessert feast pretzels. So good.
Cheese wrapped in speck. Salty and delicious.
Lemon tart with sour cream. This was matched with a really nice honey schnapps.
Buttermilk with caramel sauce matched with a forest berry schnapps.
Forest berry schnapps.
Rum baba with drunken raisins and grapes. This was so alcoholic it didn’t need schnapps with it!
Iced apple soup with crepe fritters. Looked like thin soup but was actually like jelly. Served with goldwasser (schnapps with gold in it!)
Pistachio creme and chocolate crepe tart with vanilla sauce. The people’s choice and served with a sour apple schnapps (my favourite).
All lined up and ready to be eaten.
Blood orange jelly with double cream. Had to resist the urge to shot this.
Buchteln with vanilla sauce served with a mini bottle of schnapps.
It’s hectic when you get a group of food bloggers in a room and present them with food. I didn’t know at what point I was allowed to start eating!
This is what it must be like for my friends who eat out with me.
The other night I was invited to a dessert degustation at Essen Restaurant (home of the monster Reuben sandwichand the schnitzilla) in Ultimo to showcase a new range of desserts they are considering adding to their menu. Hardlife, right?
Myself and a few other food bloggers were lucky enough to try 7 courses of dessert, most of which wereaccompanied with matching schnapps. We only had small servings of each dessert, but by the time the finalcourse rolled around, I felt like I could roll out the door.
Iʼm excited about the new desserts that Muma (Essenʼs dessert queen) showcased, and if I had it my way, I wouldlove to see the lemon tart with sour cream make it to the menu.
Thanks Krissie from Wasamedia for inviting me and to Essen for being such lovely hosts.
Essenʼs details:
Address: 133-135 Broadway Ultimo NSWTelephone: 02 9211 3805Opening Hours: Daily dinner from 5.00pm; Thursday and Friday lunch from 12.00pmBYO: NoWebsite: http://www.essenrestaurant.com.au/
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interview: muma kapapa, pastry chef at essen restaurantand beer cafeby FREYA DUMAS on 24 SEPTEMBER 2012
After salivating over the strudels at Essen Restaurant and Beer Cafe, it was a no-brainer ‘YES YES YES’ when I was contacted and asked to interview one of the chefs,Muma Kapapa, and also attend a tasting night filled with desserts which may find theirway onto the Essen Menu (or at least, as a blackboard special). I found that as wellmaking desserts that I could quite happily eat all day long if an expanding waistlinewasn’t a problem, Muma is an incredibly fascinating and lovely person. Read morebelow to find out about her, and just how delectable her desserts are.
Tell us a little about your career – how did you start?
Cooking has always been a part of my culture. We had to know how to cook, but Iwasn’t allowed to touch the stove until I was 13 and its always the things that we arerestricted from that we find the most intriguing. So when I turned 13 I went crazy withtrying to copy all the things I’d seen my Ma do over the years. The other side of me wasinterested in legal dramas and anything law related.
My initial plan was to open a restaurant either here or in Zambia, work there part timewhile studying law full time. So I got my diploma in Hospitality Management in 2010from Carrick Institute of Education of which one year was strictly on commercialcookery. I came to Essen for work experience in 2010 and I guess I’m loving this morethan anticipated… became I”m still here!
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Buchteln with Vanilla Sauce: This reminded me of a
tastier, more sophisticated version of a jam
doughnut. The pastry was warm and bready, and
the plum compote inside was just tart enough so
you weren’t overwhelmed with sweetness.
What was the best piece of advice you’ve ever received from a professional
mentor?
Patience is something I have battled with my whole life and this is the most importantthing this industry requires you to have. An incident in the kitchen got my bloodboiling a while back and just as I was about to explode, my head chef (also my friend,Mr Ashok Kapur) walks up behind me and says in a low and calm voice “Choose yourbattles, there will be many in your life so save your breath and energy for the ones youconsider worth it. I’m sure this is not one of them.” To this day those words calm medown in similar situations.
Lemon Tart with Sour Cream: Lemon tarts are
definitely one of my favourite desserts, and this one
delivered. I savoured every single spoonful – it was
zesty without being too intense, and it was also
perfectly creamy.
What do you find the challenges are working in your industry?
Patience and adaptability. Over the years, people with different personalities, opinionsand working methods have walked into this kitchen and I’ve had to find ways ofsyncing my skills with theirs in order for us to remain or become more productive andalso learn from each other.
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This is not my Magazine, it's OURMagazine. Let's showCosmopolitan and Cleo how it'sdone. ..
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1
Iced Apple Soup with Crepe Fritters: You know
when you were little and you snuck into the fridge to
taste the jelly before it set the entire way, and it was
like this delicious cool and thick sweet soup? This is
like a grown-up version. You can really taste the
freshness of the apple, and the crepe fritters and
slices of apple add texture.
Where do you get your inspiration and ideas for your desserts?
The first thing I knew is that I wanted a mash up of desserts and took the advice of bothAshok and Geert on how to go about it. These are all desserts that I’ve wanted to, butnever had the chance to make before so this Sweet night with me was the opportunity Ineeded.
Pistachio creme and chocolate crepe tart with vanilla sauce: a dessert weused to have on the menu that I have never fallen out of love with… I was the new kidin the kitchen at the time.
Rum Babas with drunken raisins and grapes: I wanted something that would gowell with grapes and raisins marinated in Rum (inspired by my aunt) like a slightlysweet bread to suck it all up and voila! Babas!
Lemon tart with Sour cream: Geert brought this in from his home for us to tasteand sell… I tried it, I was sold! Enough said.
Butter milk hang up with Caramel sauce: I told Geert I wanted to do somethingwith buttermilk. I said Panna Cottas, he made a face and went away for 5 minutes. Hecame back with this… I liked it better.
Iced apple soup with crepe fritter: This one was between Ashok and I. Itoriginally started out as Strawberry soup but that just seemed too boring. On one of mybreaks, I decided to kill time by flipping through one of Geert’s cookbooks when I saw apicture of it. It looked amazing! I immediately ran to Geert and demanded he tell mehow it is made… IT WAS ALL IN GERMAN!!!
Buchteln with Vanilla sauce: I also wanted something traditional European,simple and nice.
Blood Orange Jelly with Double cream: Childhood memories. Nobody has jellyas much anymore. I’m walking down memory lane with this one! Besides, BloodOranges are in season
Pistachio Cream and Chocolate Crepe Tart with
Vanilla Sauce: An incredibly layered design of
chocolate, pistachio cream, and crepes, this dessert
was definitely a favourite and was incredibly divine
and comforting. However, due to the complexity of
making it, this will only be featured as a special.
What’s your favourite thing to make for your loved ones?
I like to take us back home to Zambia when I’m with my loved ones. Our traditionalfood has become more of a treat for us because we never have it as much anymore.Nshima (Ubwali) made from ground maize served with any meat and vegetable. Welike to have it with Sweet Potato leaves (Kalembula), beans and oxtail. There is no needfor entrees or desserts because this is something that is too filling.
Blood Orange Jelly with Double Cream: The urge to
shot this was pretty strong, but the flavour was so
gorgeous and rich it needed to be savoured with
slow dips with a spoon!
What’s your favourite ingredient to use?
CHOCOLATE!!! Im sure I will get a guzillion Amens when I say that every woman onthe planet knows chocolate makes everything better. For those of you that don’t knowthis, consider yourselves schooled!
You can try Muma’s desserts at Essen Restaurant & Beer Cafe. If you’re lucky enoughthe crepes might just be the special!133-135 Broadway, Ultimo
(02) 9211 3805
Mon – Sun: Dinner from 5pm
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Address133 BroadwayUltimo 2007
Telephone 02 9211 3805
Date Fri 28 Sep
Essen Oktoberfest websiteEssen details
Three-course beery Oktoberfest madness at Essen
First published on 27 Sep 2012. Updated on 27 Sep 2012.
Essen goes Oktoberfest-mad with a huge bavarian feast. For $65 – availablelunch and dinner – Oktoberfesters get a half-litre of beer plus a three-coursemeal that includes German cold cuts and pickes and choice from a sausageplatter with sauerkraut and dumplings, salmon in puff pastry with spinach andricotta and a schnitzel platter. Bookings are as essential as a mammothappetite: 02 9211 3805.
Do please leave your own review or comment below - click for guidelines.
Essen Oktoberfest details
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Essen OktoberfestFri 28 Sep , Around Town, Boutique Beers, Fairs & Festivals, German, Pub Food, Pubs,Restaurants, Ultimo
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by Priyanka (subscribe)
Write for WeekendNotes | List an EventPublished September 15th 2012
When you walk past a beer cafe or a northern European restaurantlike Essen, you are probably thinking schnitzels, beer and strudels(which is absolutely amazing and the best) however, when you lookbeyond that you will discover a world of schnapps and desserts.
Essen Restaurant Broadwaylarge image
Feta wrapped in baconlarge image
Essen has a warm feeling, much likea family run restaurant. They havean amazing dessert chef, Muma,who can create magic in thedesserts she makes. The first onethat came to the table was a Lemontart. Baked to perfection with just theright amount of tang and served witha dollop of cream made this the
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searchDesserts & Schnapps @ Essen Restaurant
perfect start to the dessert feast. Itwas perfectly matched with honeyschnapps - Barenjager.
Lemon tart with creamlarge image
Most definitely an A plus for the chocolate crepes layered withpistachio cream. This elaborate dessert would have been surelytime consuming to prepare and the end result was that eachmouthful was super-delicious.
Multilayered chocolate crepes and pistachio creamlarge image
The zesty blood orange jelly came in next. Campari and orange area great combination and the chef Muma knew that perfectly well.
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Blood orange jelly with double creamlarge image
Buchteln is a traditional Austrian dessert. A sweet roll filled withjam. The classic Austrian buchteln served was filled with plum jamand matched with plum schnapps.
Austrian buchteln filled with plum jam and served with plumschnapps
large image
I have never tasted apple soup before and was wondering what aniced apple soup may taste like. It's a wonderful recipe for warmdays, not as sweet as you may imagine, which makes it justperfect.
Iced apple soup with crepe fritterslarge image
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Rum baba is like a doughnut, with marinated raisins and grapes.
Rum babalarge image
If it is ladies dessert fantasy and perfect accompanying drinks youare after, you should think of Essen. They also cater for parties.
Check out another review of the food at Essen.
Priyanka dined as a guest of Essen, courtesy of Wasamedia andWeekendNotes
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Related ArticlesSchnitzilla Eating Competition @ Essen Restaurant & BeerCafe by Vanessa
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Why? When the sweet tooth callsWebsite: www.essenrestaurant.com.auWhere: 133-135 Broadway Ultimo NSW
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