12 May '11, 4am

It’s smokin’ here: New Smokehouse is simply obsessed with smoking their food! #insingfood

It’s smokin’ here: New Smokehouse is simply obsessed with smoking their food! #insingfood

Our New Zealand greenlip mussels were smoked subtly and tossed in a riot of seasonal greens ($14) while red capcisums were slow-smoked and blended with onions to form an utterly addictive and subtly piquant homemade sauce that embraced succulent pan-seared king prawns ($19). But most riveting was the 150 days grain fed Australian beef short ribs ($32) which was first braised then smoked for a Southern barbeque tang and served in an aromatic butter veal sauce. Breaking the smoking trend are the desserts by the resident pastry chef who is equally adapt at conjuring locally-accented desserts like a refreshing plum sorbet and Lousiana-inspired ones such as the divine pecan pie.

Full article: http://food.insing.com/feature/it-s-smokin-here/id-f5b03600

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