Saturday, August 28, 2010

Sixty Seven Dining, Wollongong University, Australia

This is a great little restaurant for lunch (or coffee & dessert) located in the middle of Wollongong University campus. It's always busy - mainly with academic staff, but don't let that turn you off! When I was a student at UOW from 2000-2003 the restaurant (then Food Rethought) was too expensive for me and my fellow students. We were more likely to be found eating nachos at the Unibar, however times have changed.

Sixty Seven serves modern Australian cuisine, the prices are reasonable, service is fast and friendly and whilst a little noisy (think room full of talkers - it's a university) the vibe is pleasant. Cakes, cookies and dessert are delicious as is the coffee.

The blackboard menu on the day:

Capsicum, Spinach and Feta Quiche with pickles and salad $13.90

Hot and Spicy Pork Sausages on Mash with Warm Capsicum Marinade $17.90

Mediterranean Lamb with Spiced Couscous $18.90

Thai Green Chicken Curry with Rice & Sambal $18.90

Confit Duck Breast Risotto with Chestnuts, Wilted Spinach and Truffle Oil $20.90

Spicy Lamb Kofta with Hommus, Dolmades, Side Salad and Grilled Turkish Bread $18.90

Grilled Atlantic Salmon on Mash with Roast Prosciutto & a Semi-dried Tomato Dressing $23.90

Grilled Beef Fillet on Mash with an Olive and Semi-dried Tomato Butter and Red Wine Jus $24.90

Cauliflower & Parsnip Soup with Herb Bread $10.90


Monday-Thursday 8.00 - 5.30
Friday 8.00 - 5.00

Sixty Seven Dining
Building 67 (where else!)
McKinnon Building
University of Wollongong
Northfields Avenue
Gwynneville NSW 2500

Phone: 02 42218079

Tuesday, August 17, 2010

Spiced Red Lentil and Vegetable Soup

It's one of those cold, winter days - the kind of day that calls for soup. My dilemma is that I want to try something different however it must be vegetarian and it must be low in fat.

This one looked interesting and it was quite edible. I left it simmering for a while on the lowest possible heat until it reduced to a thick stew-like consistency. The dollop of yogurt and sprigs of coriander added to the taste.

Vegetarian Daughter said, "Yes, I'd eat it again." Husband quite liked it as it had a bit of 'heat' and youngest daughter thought it was too spicy. You can't win them all.

It's quick and definitely healthy.

Spiced red lentil & vegetable soup
2 teaspoons olive oil
1 carrot, roughly chopped
1 onion, roughly chopped
2 sticks celery, roughly chopped
1 clove garlic, crushed
1 tablespoon freshly grated ginger
1 cup dried red lentils
2 teaspoons garam masala
½ teaspoon chilli powder
1 x 400 g tin tomatoes
1 litre water
freshly ground black pepper
1/3 cup chopped coriander (cilantro)
1/3 cup chopped flat-leaf (Italian) parsley
1/3 cup low-fat natural yoghurt

Heat oil in a heavy-based saucepan over medium heat. Add carrot, onion and celery and cook for 5 minutes, or until vegetables are soft. Add garlic, ginger, lentils and spices and stir to combine. Add tomatoes and water and bring to boil. Reduce heat and simmer for 30 minutes, or until lentils are soft. Season with pepper and stir through coriander and parsley. Spoon into bowls and serve with a dollop of yoghurt.