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Neila
5 Kendal St, Cowra, NSW
Out There magazine - Issue 27
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Anna Wong and Jerry Mouzakis offer regional cuisine in the truest sense of the word at this delightful restaurant in country NSW. Not only is their menu built around local produce, but much of it comes from their own property about 15 kilometres south of Cowra. Homegrown products include figs, olives, Chinese red dates, kaffir lime and blood oranges, while Tallabung Pork, Mandagery Creek Venison and Dutton Park Duck are among the locally sourced products that Wong uses in her cooking. Born into a Chinese Australian family, Wong is an innovative chef with a great affinity for flavours. Jerry, who comes from a Greek Australian family, takes care of the front of house and keeps the show running smoothly. The restaurant has a stylish but relaxed ambience. There’s an Asian influence in many of the dishes, such as the entrée of Sugar cured trout, green tea noodle and Asian pear salad, and the main dish of Caramelised pork with green mango and cashew nut salad. Main dishes are priced around $30. There’s a great choice of tempting desserts, such as apple and rhubarb crumble with clove and cinnamon ice cream, and fresh figs with honey semifreddo and peach caramel. The bread, pasta, icecream and sauces are all made in-house. The restaurant is BYO but Jerry is happy to recommend some of the good local wines.
© Christine Salins
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