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Hobart - Tasmania - Fico Resturant

So here's cheers to having time for a long lunch on a warm autumn Sunday at Fico restaurant in Hobart. It takes us back to our travels in Italy were the Sunday long lunch is a tradition 

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Kwan Ho Chinese - Wrest Point Casino - Tasmania

Hobart

Sichuan Kou Shui Chicken - Commonly know as mouth watering chicken.

We had this amazingly tasty dish back in March 2023 so have had to come back to Wrest Point Casino in Hobart to go to Kwan Ho Chinese's restaurant to excite our taste buds again!. Our food memory was not disappointed, although sometimes in the past it can be! 
That sometimes could be -  because of a different chef working in the kitchen that day - a seasonal change or perhaps as simple as the phase of the moon, where the werewolf's are howling at a full moon!.

In all our years of travel and eating around this amazing world today our palates were just so happy to know that there are still some tasty culinary surprises to be experienced. To-date we have never had such a flavour and yes it was truly mouth watering. Your mouth surely does salivate from the tangy Asian flavours, then your outer lips tingled with a numbing sensation that neither of us had ever experienced before, (... well, there was that one time in Fiji were we had a Cava drink and yes there was some mouth tingling going on that day and perhaps some hallucinations!).
 
We were told that this is from the Sichuan peppers, hmmm we both thought, we have had Sichuan peppers in other Chinese dish before but not with this lip tingling experience so there has to be a cheffy trick or some other added ingredients that was omitted from the description on the menu. 
The dish on the menu read as - A cold steamed white cut chicken, peanuts, pickled cabbage, shallot, Sichuan chilli oil. 
Ok, we can see the white cut chicken, which was a super moist breast with the skin on poached and sitting proudly on some kind of Asian pickled vege, but not the mentioned pickled cabbage. It was a yummy little island surrounded by but not totally flooded in a fragrant broth with an orange oil slick that once you smelled it you can tell it is sesame oil (one of my favourite Asian tastes), topped with finely cut shallots, fresh chillies and sesame seeds.

So with more chatting with the chef about the tingles it is from the Prickly Ash Oil, ah so there is a tricky little ingredient that was missed on the menu.

So now when we get home to our kitchen www.retreat@froogmoorepark.com.au we can do a test run to try and see if we can get the same flavours.