有机和非转基因餐馆之旅之二:口渴的考拉(The Thirsty Koala)

2019-09-10 08:04 作者: 有机和非转基因团队

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受澳大利亚美食启发而开的餐厅:口渴的考拉(The Thirsty Koala)
受澳大利亚美食启发而开的餐厅:口渴的考拉(The Thirsty Koala)

在这一系列的有机和非转基因餐馆之旅中,我们将您带到纽约的阿斯托利亚(Astoria),到一家受澳大利亚美食启发而开的餐厅:口渴的考拉(The Thirsty Koala),这里交通便利,距离Astoria-Ditmars Blvd NW地铁站仅几个街区。

餐厅的标志是一个可爱的考拉拿着一杯啤酒和一个大型玩具考拉与她的宝宝在餐厅门口迎接您。

我们进入餐厅时,厨师凯瑟琳热情地欢迎我们,介绍她过去六年为其食客提供澳大利亚风味美食的过程。

听说澳大利亚人在家乡吃的甜点是多么的美味后,我们决定偏离常态,直接先品尝甜点。

我们尝试的第一道甜品是Pavlova,一种以蛋白甜饼为基础的,加上鲜奶油,草莓,猕猴桃,蓝莓和百香果的甜点。写到这道甜品时,我对那美味的口感依然回味无穷。尽管它不含奶制品,却有一种柔软,轻盈地融化在你口中的奶酪般的味道。

Pavlova帕夫洛娃
Pavlova帕夫洛娃

第二道甜品是Lamington,这是一个海绵蛋糕,使用有机鸡蛋,有机椰子,有机椰奶做成的,无乳,无麸质。吃起来感到很舒服,因为您知道它是有机的。

Lamington 拉明顿
Lamington 拉明顿

第三道甜点是用椰子脆饼做的酥脆甜焦糖片。它有焦糖层和一种Callebuat比利时巧克力,是餐厅自家融化的,并在表层添加一些海盐。如果团员没提醒我,紧接着还有更多的美味菜肴可以品尝,我还真想再多吃一片。

Caramel Slice焦糖片
Caramel Slice焦糖片

为了增进您的食欲,您可选择LSA Bowl,这是由亚麻籽/亚麻籽,向日葵种子,杏仁,有机自制椰子汁,新鲜水果,屋格兰诺拉麦片,龙舌兰和nigella种子组合成的开胃菜。

LSA Bowl开胃菜
LSA Bowl开胃菜

如果你喜欢海鲜,这里有一道菜你必须尝试,那就是野生缅因白水贻贝,海鲜虾和香肠的海鲜饭。单单地看着这道菜就让我直流口水。

Seafood paella海鲜饭
Seafood paella海鲜饭

烤羊羔羊肉是不容错过的。这就像回到过去吃牧羊肉的日子里,而不是吃着现代美国商业化食品工业生产的商品化肉类。这道菜漂亮吗?这就像欣赏一件艺术品一样。

烤澳大利亚荆棘种子和草药结痂的牧羊排与佛蒙特枫叶釉南瓜,芝麻菜和石榴种子。
烤澳大利亚荆棘种子和草药结痂的牧羊排与佛蒙特枫叶釉南瓜,芝麻菜和石榴种子。

如果您喜欢吃一点辣味菜,不妨试试红烧的杜布雷顿(Dubreton)猪肚。

您知道Dubreton是北美第一家获得Humane®认证的猪肉生产商吗?令人欣慰的是,肉类来自允许在开放,无笼子的天然环境中生活的动物,在整个生命周期内不使用抗生素,不注射激素。

红烧猪肚橙姜辣椒釉
红烧猪肚橙姜辣椒釉

如果你喜欢鸡肉,他们有来自乔伊斯农场的鸡肉。味道很棒!

用烧焦的柠檬甘蓝和大蒜土豆泥混合在一起的不含面筋的乔伊斯牧场鸡肉
用烧焦的柠檬甘蓝和大蒜土豆泥混合在一起的不含面筋的乔伊斯牧场鸡肉

餐厅使用自家花园种植的有机蔬菜烹制特色菜肴。看着这张图片里的各种传家宝西红柿,茄子,甜椒,西葫芦和柠檬黄瓜……让我想起了我年幼时,奶奶为我们准备了从菜园中采摘的新鲜蔬菜烹调的美味菜肴……这张图片给我带来了过去的甜蜜美好回忆……

有机蔬菜的菜园
有机蔬菜的菜园(以上图片来源皆为看中国)

餐厅菜单随季节而变化,以确保您吃的食物是由最新鲜的食材做的。

我们一定会再次回来,品尝更多厨师凯瑟琳的创新菜肴。因为她是一名负责任的厨师,为了食客的身体健康,怀着一片爱心,提供给食客们野生海鲜,来自牧场动物的肉,来自花园里的菜,搬到餐桌上,无麸质。在这里用餐,很放心。

当您来“口渴考拉”用餐时,告诉服务员您有对任何食物的过敏,他们会满足您的需求。

In this series of our Organic and Non-GMO trail,we bring you to Astoria in New York,to a restaurant inspired by Australian cuisine:The Thirsty Koala,conveniently located just blocks away from the Astoria-Ditmars Blvd NW train subway station。

The restaurant’s logo is a cute Koala holding a mug of beer and a big size toy Koala with her baby greets you at the restaurant entrance。Serving Australian inspired cuisine to its diners for the past six years,Chef Katherine welcomed us warmly as we entered the restaurant。

Having heard so much about the delicious desserts that Australians enjoyed back home,we decide to deviate from the norm and jumped straight into the desserts。

The first that we tried was the Pavlova,a meringue based with fresh cream,strawberries,kiwi,blueberries and a passion fruit cooling。My mouth still waters as I am writing about it。It is soft,light and melt in your mouth with a cheese-like taste although it is diary-free…Mmmm…。

Next we have the Lamington which is a yellow sponge cake using organic eggs,organic sugar with organic coconut milk,dairy free,gluten free。You have the comfortable feeling eating it because you know it is organic。

The third dessert is the crunchy and sweet Caramel slice which is made with coconut shortbread。It has caramel layer and a Callebuat Belgian chocolate that is melted in-house with some sea salt added on top。I would love to eat another slice had I not been reminded that we have more dishes ahead to try。

To stimulate your appetite,you can order the LSA bowl which is a combination of Linseed/flaxseed,Sunflower seeds,Almonds,organic housemade coconut labneh,fresh fruit,house granola,agave,and nigella seed。

If you like seafood,here is one dish you have to try,Wild Maine whitewater mussels,gulf prawns with chorizo paella。Just simply looking at the dish makes my mouth waters。

The grilled pastured lamb dish is something not to be missed。This is like going back to the olden days where you can have pastured lamb instead of the commercialized meat produced from today’s American commercialized food industry。

Isn’t the dish beautiful?It is like enjoying a piece of art。

If you like a bit of a spice in your meal,try the braised Dubreton pork belly。

Do you know that Dubreton is the first pork producer in North America to receive the Certified Humane® certification?

It is comforting to know that the meat come from animals that are allowed to gaze and live naturally in an open,cage free environment,without anti-biotics,injected hormones for their entire life span。

If you like chicken,they have pastured chicken from Joyce farms。Finger-licking good!

The restaurant uses organic vegetables grown from their own garden for their special dishes。Look at this picture displaying a variety of heirloom tomatoes,eggplant,bell peppers,and summer squash along with the lemon cucumbers…。It reminds me of my younger days when my grandmother cooked for us vegetables freshly picked from her vegetable garden…it was sweet memories brought back to life by just looking at the picture…

The restaurant menu changes with different season to ensure you get the freshest ingredients available。

We will definitely come back again for more of Chef Katherine’s innovative dishes,assembled together with love and concern for her diners’ well-being;striving for wild seafood,meat from pastured animals,garden to table,gluten-free。

Chef Katherine is a responsible chef。You feel safe eating here。

Tell the waiter of any food allergies when you visit The Thirsty Koala。They will cater to your needs。


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