Sydney Morning Herald Good Food Guide 2012 – awarded a chef’s hat
"It's been more than a decade since the gifted Anna Wong arrived in Cowra with Jerry Mouzakis, and her culinary talent continues to shine and surprise. A deep Chinese bowl of steamed savoury custard arrives with a golden baton of fried bread, spread with smoked trout paste and crusted with shiny sesame seeds, to be used as a spoon for the eggy, fishy velvet below. Short-rib roast beef is rubbed with gentle, warming, aromatic spices and cooked for six hours so that it lands on your table relaxed and tender, in a perfume waft of cinnamon and cardamom. A chocolate boat laden with creamy orange curd sails through nuggets of honeycomb, with a surprising beetroot sorbet on the side. Wong's food isn't tricky, her kitchen is no-frills and the latest molecular trends and jiggery-pokery have made little impact, but her cooking is full of vitality and freshness. This is food that deserves wines of equal merit, so pull out the best bottles from your cellar (Neila is BYO).
“…and her culinary talent continues to shine and surprise...”
"... her cooking is full of vitality and freshness..."
"...this is food that deserves wine of equal merit, so pull out the best bottles from your cellar....."