Flower Drum

A restaurant with a great reputation and history to it. Whilst earning the reputation of one of the great restaurants in Australia, it has become a target of "foodies" and some bloggers to slag it off, especially using the excuse of Gilbert Lau not being there anymore. It has become almost trendy among the "foodie" set to talk it down. A lot centres around ordering on or off menu.
Well, for my money, I think it is one of the greatest food experiences I've had. I'd only been once before and it was memorable, so I was a little apprehensive if it would live up to the memory. It did.
We'll start with the service. While, some will complain of over servicing I think the service is spot on. There is always someone around but not in an overbearing way. They are polite and skillful and it is all about making the dinner great for you. The best.
Food; it's such a subjective thing, but the food is simply sublime and perfect. Anything seafood is the best I've had. The mixed dumplings all smell magnificent when they arrive, all different textures and seasoning perfect. It's hard to imagine it any fressher. But it is.... deep fried prawns, again smelling so pure and unbelievable when they arrive. Flavour and texture again is perfect.
A whole steamed Coral Trout, cooked to perfection, a little under on the bone, snow white flesh so delicate, with a soy based sauce that did nothing but help season the fish. I've had freshly caught fish before, but nothing as good as this. I almost shed tears I was so moved by it. I think the Chineses understand so well the idea of steaming fish as the best way of eating it whole when the quality is as good as this.
Other things, such as bbq'd squab and a tofu soup were also great. I really think a lot of foodies just don't get it. It is great produce, cooked skillfully in an environment that is professional and caring. It is not cutting edge or new, it does not pander to jaded palettes or those who need to be surprised or to feel that they are in the know. It does what it does to the top level and is confident in it. It doesn't need to impress with anything other than serving food that is perfect.
I can think of no other place that I would rather eat in just for the joy of the food.
Truly one of the great chefs in Australia and long may the Flower Drum riegn.

Heronswood Cafe

This is a place that has been around for a while, changing their format over the years but always keeping the main objective clear. The best food is their beautiful handling of their fruit and vegetables.
I popped in for a quick lunch last time I was down there, for a course of roast (purple skinned)carrot, shaved beetroot, rocket and almonds. Great produce, wonderful combination of flavours with a caraway seed mix sprinkled over the top
If you ever get down to Dromana, this is one of the best spots on the peninsula to check out.
Very fresh, simple and beautifully balanced food
An added bonus of courde is the gardens of Heronswood and the Diggers Club to check out after lunch.

Gingerboy

The first thing you notice when you enter is the aroma coming from the kitchen. A very nice way to get things started.
The room is fairly narrow and the tables tightly packed. The tables are well set with menus on the table and the whole feel is of a hawker joint done very chic and with a fair bit of money behind it. A nice irony
We started with Kingfish marinated in coconut milk. A nice dish, but done a lot better at other places. The cream was quite rich and I suspect not fresh with no real acid kick to cut through it and highlight the fish. The dried chilli and crisp noodle didn't really do much to add to the dish
Chicken and jellyfish salad. OK - now I love the Chinese style salad of this, but Gingerboy's is nothing like it. A large mound of drunken chicken in a nice dressing with a few strands of jellyfish through it. A nice enough salad, but as I was expecting a much more textural salad of crunchy jellyfish, and a piquant dressing, I was pretty disappointed in this.
A note on sizes, as these were dishes of similar price from the same section of the menu but the chicken salad was much larger than a normal entree and the Kingfish a bit smaller than average. Hard to get a handle on
Next, main course. We shared a flash fried whole snapper with yellow bean dressing and a side of corn cakes. The fish, an amazing dish. The fish was beautifully cooked and very fresh for a Monday lunch, but what lifted the dish to another level was the sauce. Perfect for this fish, nicely sour with slices of ginger, chilli and Thai basil and mint. A memorable dish.
The corn cakes, felt to light with not enough substance to them. I prefer them a little more toothsome. Also it was a pretty large side dish which we couldn't finish, maybe 10 cakes in it.
Service was good, everything was taken care of and we were in and out in an hour and a half. Which was good for lunch.
The food was a mixed bag, some just so so and the schnapper dish on a whole other level, and sizes were inconsistant. As it is inspired on hawker joints this is an expensive, Aussie version of them, but pretty enjoyable.
13/20

WELCOME