Penne Cole's thoughts on food, travel and more
What do you do for dinner when you’re only feeling mildly peckish? I found myself in this situation the other day, mostly because I’d had two Krispy Kreme doughnuts for breakfast, plus half a bronut for tea. What can I say? Krispy Kreme was running a contest, with the prize being an overseas trip for two worth $9,000. I couldn’t turn it down – had to take one for the team – so I had to try the last two round-the-world flavours they had on offer. And as for the bronut, well everyone was so stressed at work that I decided to do the nice thing and cater my meeting with bronuts (a brioche-doughnut in case you didn’t know). Of course, being the host, I couldn’t not eat one myself… but I digress.
So what’s a girl who’s only mildly peckish to do for dinner? Why, tapas of course! A colleague recommended Añada, and a quick glance at their menu convinced me to try it out. To my disappointment, the pulpo a la gallega was not available. I have fond memories of that dish from Barcelona’s La Boqueria, but it was not to be. Instead, I tried the bone marrow montadito with pickled onion and roasted ox tongue. The fried bread was covered in generous amounts of marrow and offset perfectly by the pickled onion. A bit too stingy on the ox tongue, though – I could barely taste it!
Next up was the mushroom and manchego cheese croquette. It was crunchy and the inside and meltingly soft and yummy on the inside. But the truffled aioli was what really made the dish.
I also had a Hervey Bay Scallop with pilpil (shredded fried bread) and migas (a kind of chilli sauce). I found this way too salty for my liking and the scallop was tiny. I really enjoyed the buratta montadito, topped with mojo verde and walnuts. The walnuts were the perfect crunchy counterpoint to the creaminess of the buratta.
At this point, I would have normally had dessert – and there was a mouthwatering array to choose from, including my favourite, dulce de leche. But given my already too-sweet day, I settled for the crispy eggplant instead. It wasn’t really as crispy as advertised, but it was complemented perfectly by the honey and sherry vinaigrette – see, I still managed to fit in something sweet with my dinner!
Would I go back? Yes definitely. If only to try the Pedro Ximenez braised O’Connor beef brisket with celeriac puree.
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