Welcome
Welcome to the Neil Perry and Rockpool blog! Enjoy fossicking through recipes, news, restaurant updates and random stories on all that we do and love. The 4 restaurants in Australia are roaring along and we are now looking forward to a couple of openings in LA, the city of angels, in late 2010. In the meantime…have fun with this and let us know if there is anything further you’d like to hear about. Happy reading till then.
Cheers,
Neil
March 3rd, 2009 at 2:44 pm
Great blog Neil! Congrats on your 20th anniversary too
March 3rd, 2009 at 3:02 pm
I just stumbled across your blog after reading the smh review of Spice Temple. Being a foodblogger, one of a number here in Sydney, it’s absolutely thrilling to see a restaurateur doing their own blog!!!!
As soon as I found it,I sent it out to every foodie and foodblogger I know.
Thanks so much for opening your mind, your restaurants and your recipes to us.
March 23rd, 2009 at 9:02 pm
Rockpool bar and grill is destined to become a favourite of ours.The occasion
was our tenth anniversary and that called for something special.
From the grand art deco room to the intimate bar. The mood was set.
Comfortable, sexy, a great blend of modern and classic.
Having lived for many years in the US, I have fond memories of some
great Bar & Grill experiences, particularly on the east coast.
For starters, a plate of prosciutto and figs and a sashimi plate.
Mains, the Cape Grim rib eye and my darling husband had the
flathead. We wanted all the sides, but alas, had to settle for potato and
cabbage gratin and greens. Every dish was a delight
To finish, the most excellent brulee and chocolate “bark”.
Loved the nod to Horst P Horst on the menus.
Just a faultless night, the best Neil Perry
experience I have had so far.
Regards
Melissa
April 6th, 2009 at 5:15 pm
Dined at Rockpool Bar & Grill Sydney on Saturday night with 3 friends. Wow! Fantastic. Tried a number of cuts of meet from Rangers Rib-eye on the bone to the Wagyu Fillet. Awesome! Thank you. Could we please have a carpaccio starter?
Jess
April 15th, 2009 at 8:05 pm
Hi Neil.
We so wanted to tell you how much we have enjoyed watching you over the years on TV, but since we obtained a couple of your books from the library, our appreciation of both you and your passion for your style of food has gone to another dimension.
With recommendations from her mum and dad in New Zealand, of course.
We have cooked several of your recipes and absolutely love all of your mussel dishes, and the beef, yorkshire puds, braised peas and bernaise sauce will be a classic for family and friends in time to come.
Our daughter in Canada, also has a passion for food and cooking, so needless to say, she has also been sent a copy Good Food!
We thought that it might make you smile to realise that a young woman in deepest, darkest Saskatoon is thrashing about in her kitchen, preparing Neil Perry delights for her family.
So, thank you so much – we hope this encourages you to keep on doing such an amazing job!
May 11th, 2009 at 11:09 am
We celebrated my birthday at Rockpool Bar & Grill on Saturday night. We had a fantastic time – our sommelier Sophie in particular was attentive and gracious. Congratulations on an beautiful venue with well trained staff, amazing produce cooked imaginatively and a most impressive wine cellar.
I respect and admire your hard work and dedication in creating so many unique dining experiences over the years.
Thank you and we’ll be back for more!
May 17th, 2009 at 1:57 pm
Neil
A big thank you for including “Chicken braised in coconut milk with whole spices” in you Good Food book. This would have to be undoubtedly the best curry I have eaten and prepared. It was also a big hit with the family, I think from the feedback received I will have to prepare it again very soon. Thanks again from a very satisfied customer.
May 23rd, 2009 at 1:20 pm
Neil, I have all the books but I am stumped on jus. I have made the veal stock and red wine reduction but what is the ratio when mixed together for a red wine jus? I have 150ml Red wine reduction and 2 litres veal stock. To serve two people. Thanks, and I am looking forward to the Bar and Grill.
May 28th, 2009 at 5:40 pm
Hi Joe,
Great to hear you love the cookbooks.
We recommend you take your 150ml red wine reduction and add it to 300ml veal stock (you can freeze any leftover stock for later use) and reduce until there is about 1 cup left. You can also keep reducing it until it is syrup-like in consistency which means you won’t need to use artificial thickeners.
August 30th, 2009 at 7:56 pm
Neil, I’ve long been a fan of your Soy Sesame Dressing and have been buying it for years. I notice however that the recipe has changed significantly, it now has a much sharper vinegar note and less sesame flavour.
Is there a reason for the change?
It was the nearest dressing I could find, to the Japanese “Kewpie” brand dressing which I am unable to locate in Qld. but used to buy at the Japanese market in Northbridge (Sydney). It is still nice but has lost that lovely sesame smoothness.
December 22nd, 2009 at 11:05 am
Thanks for the great blog and the opportunity to comment. I came across an old ‘Good Living” from the SMH recently in which the feature article was about the wine collection of David Doyle. In the article David speaks about not being a ‘Parker palate’ – and that – in his opinion, all wines start to taste the same at high alcohol levels. It seems to me that this comment from such an astute wine collector as David Doyle would benefit from further analysis. Can someone explain to a novice such as myself why wines start to taste the same at high alcohol levels? Even better, would David Doyle consider starting a wine blog to share his expertise with us? Just a thought.