Will Higgins
Carylyn
Kokoroya is a sushi restaurant near Maroubra Junction. We go past it sometimes when shopping, and when we recently wanted sushi, we decided to go to some other Sushi place on Anzac Pde. However, it was closed, so instead, we went to Kokoroya.
Kokoroya has a nice atmosphere. The chairs are stools, which isn’t great, but it suits the ambiance. It is appointed in a fresh, modern style. The staff is very friendly, the chefs and barstaff greet and farewell all guests cheerfully. Table service is good.
The food is good. The tempura is tasty and not oily, but we’ve had better dipping sauce. The sushi is adequate. The flavours are nice, but the portions and servings are far from generous. There is simply too much rice. When you take a bite of sushi it should be about all the flavors and textures being balanced, but at Kokoroya it was more like just eating rice. At nearly $20 a roll, it’s just unforgivable.
Kokoroya is suitable for those who don’t mind overpaying for decent food in order to enjoy a fancy, modern dining atmosphere.
Kokoroya gets a 6/10.
Mostly Rice, actually.
Images courtesy of Kelvin Niti.
This dish is one I dreamed up. It’s homemade spaghetti with garlic prawns in white wine, leek and cream sauce with fresh baby spinach.
Homemade Spaghetti with Fresh Prawns
Homemade Spaghetti with Fresh Prawns
Pretty self explantory really.
Will’s Recipe :
Ingedients:
Pasta:
1 cup flour
2 eggs
Sauce:
200g fresh prawns, deveined, shelled, tail off
1 leek
100g fresh baby spinach
4 cloves garlic
1 tbsp butter
olive oil
200mL cream
200mL Dry white wine
Method:
To make pasta, mound flour, making a well in the middle. Crack the eggs into the well and incorporate into the flour using a fork. Once the egg is mostly incorporated, lightly flour your hands and work space, and knead the dough for 5 minutes, until it has a smooth texture. Place pasta ball into a bowl, cover with a damp cloth, and set aside.
Chop finely or crush the garlic. In a frying pan, heat 2 tbsp of olive oil over a medium high heat. Add the butter. Add rougly half the garlic and the prawns. Sautee the prawns and garlic, making sure they’re well coated with the garlic butter, for a very short time, anything more then 60 seconds and you’ll risk overcooking them. Remove the prawns from the pan and set aside. Thinly slice the leek. I tend not to use too much of the green part of the leek, as it can be tough. In your pan, heat another 2tbsp of oil, add the garlic and leek and sautee until the leek is mostly translucent. Deglaze with the white wine and add the cream. Turn the heat down to medium and simmer the sauce. I like a thicker sauce, but this particular sauce isn’t meant to reduce too much.
Using a pasta maker and 1/4 of your pasta dough at a time, roll the pasta into sheets and make your spahetti. Bring well salted water to a rapid boil and boil pasta for 1 minute. Drain the pasta well.
Add the prawns back to the sauce, add the pasta to the sauce and toss to coat. If you like, you can also add the baby spinach at this time as opposed to when serving. Season with salt and pepper. Serve. Enjoy with a glass of white wine.
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All the Food is really going to be about lots of different things, we will be putting up recipies and experiences of all different types of food. We’ll be talking about the best of everything from cakes to steaks. We’ll review recipes, give tips, and show off fancy photos. We’ll also be doing reviews of restaurants, grocers, markets, kitchen equipment and food products available in Australia.
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