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Pizza challenge ACCEPTED! The Grosvenor Hotel

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“The pizza has a long and deep history with the world, being traced back since 997AD from the south of Italy. While the first meaning and use of the term can be hotly debated by historians (naturally over many slices of pizza), pizza does hold a special status as a true global food. It’s one of the very few dishes that has lasted from century to century, being subject to multiple interpretations and adaptations and still is a much-loved dish. It can be eaten on any continent with the hosting country adding their own special touch, whether it’s the introduction of the sweet pizza, adding tandoori chicken or paneer as practiced in India or in Israel where veggie pizzas with middle eastern spices is a rocking feature. Australia is no exception and with the ease of making a pizza everybody can get creative to make the best pizza. When given the opportunity to participate in a pizza challenge at The Grosvenor Hotel against other food bloggers, we were ready to roll up our sleeves and get doughy in the name of creating the best pizza.

When we arrived, we were greeted by our fellow bloggers at The Grosvenor Hotel. Notable foodies such as Iron Chef Shelley, I Eat Therefore I Am and Never Too Sweet for Me were all present amongst a few others.

As we laughed and cajoled each other, the wonderful Julia Tink (Tink PR) led us to our table where we had an entrée of chicken liver pâté, arancini and some anti-pasto. It was all beautiful, but the stand out dish was the chicken liver pâté.

Arancini (top), Chicken liver pate (bottom)

We were also given a beautiful Passionfruit, lime and basil cocktail. It was really delicious and the basil brought a great twist!

Passionfruit, lime and basil cocktail

After entree it was time to get to business! We were all taken into the kitchen and provided with a little workstation set-up for dough making. Below, we have included the recipe…

Pizza Dough Recipe

Ingredients:
1kg pizza flour
570ml water
6gm fresh yeast
30gm salt
20gm Evoo
Semolina for dusting

Method:
Warm water slightly and add yeast, allow to sit for a few minutes. In a large bowl, mix the flour and salt, then add the water and mix together. Once the dough is coming together add the oil and mix.

Put the dough onto a lightly floured work bench and continue to knead the dough until it is smooth and elastic.

Let the dough prove by leaving it covered somewhere warm for 3 hours.

Weigh the dough into 220gm balls and roll. Allow the dough to prove again (preferably overnight) before using.

Note: During the process of kneading, if the dough becomes dry it’s best to moisten the dough with a few tablespoons of water. Make a little well within the dough, pour the water in and then continue to knead.

From start to finish

Since the dough takes three hours to rise, we were provided with a new batch of single-serve dough. It was tough kneading, as we folded it until smooth!

Once the dough was kneaded enough, it was time for all of us to put our thinking caps on and enter into the pizza-making arena to make our inspired dish for the night.

First up were the big guns – Thanh (I Eat Therefore I Am), Shellie (Iron Chef Shellie) and Ashlee (I’m So Hungree).

Round one

Thanh produced a beautiful pork pizza that was really juicy and succulent. Shellie made an incredible pizza simulating a Vietnamese roll! It had a real wow factor. Ashley’s pizza had a defining sweet and sour flavour that married well with the marinated beef pieces and zucchini. At this stage we were very concerned as the competition was tough and producing a dud pizza wasn’t an option. Julia, however, was excited at the prospect of a massive stuff up.

Pizza by I Eat Therefore I Am – The Karate Kid

Pizza by Iron Chef Shellie – Banhmigeddon

Pizza by I’m So Hungree – Bak Wanton!

Next up, it was our turn. We decided it was time to pull out an old favourite and try something new. Mr LB created a beautiful fennel pizza while Miss SL made a fresh beetroot and Moroccan spiced lamb pizza (recipes at the end of this blog). Nom!

Pizza By Brunch Addict – Fiddle to the Fennel

Pizza by Brunch Addict – Baa Baa’s Delight

Finally Daisy (Never too Sweet For Me), Lianne (Food Made With Love) and Cherrie (Sweet Cherrie Pie) all made dessert pizzas to finish off the night.

Daisy made an incredibly sweet chocolate, nutty pizza with toffee that transported us back to our childhood. It was such a delightful taste that we both went back for seconds!

Pizza by Never Too Sweet For Me – Sweet Attack

Lianne made an incredibly banana-cinnamon pizza which was just spectacular. Finally, Cherrie did something bold and created a bacon-banana pizza. The salty bacon created an unusual yet delightful contrast to the banana.

Pizza by Food Made With LoveBanana Nut Cracker

Unfortunately we did not make the top three pizzas but we had an incredibly fun night overall. We were really pleased to here that The Grosvenor do pizza making classes with the opportunity to get into the kitchen on the third Thursday & Saturday of every month for $45. At the end of the night, after the results were released we were given back our dough from the start of the night – our babies had fully grown and could make 5 pizzas!

There was certainly some boundary pushing pizzas that we had tasted and created on the night and it’s safe to say that we haven’t tarnished the long-lasting pizza name. We came out with full bellies and our little chef inside was still burning strong.

While we had the initial fun of crafting and tasting, you too can join in on the action and decide who should be crowned best pizza. You can vote on The Grosvenor Hotel Facebook page or for the next month you can taste the top three finalist for yourself to see how they fared. Pizzas can be grabbed as takeaways at $15 all week from 5-7pm or alternatively you can dine in on their Tuesday pizza night with all pizzas being $12. Pizza yum all round!

Final thought: “Beautifully crafted food from an unlikely source”

Grosvenor Hotel on Urbanspoon

Fennel Pizza (Fiddle to the Fennel) Recipe

Note: This recipe differs to the one presented at The Grosvenor slightly – this is the original recipe

Ingredients:
1 pizza dough (alternatively Middle Eastern flatbread)
75g of mozzarella
45g of aged cheese
Caramelised onion
1-2 tsp fennel seeds
1 small fennel bulb, trimmed and sliced
Herb olive oil, for drizzling
Caramelised onion
30 grams of butter
1 large brown onion, finely chopped
2 tsp of caster sugar
2 tbs of balsamic vinegar (dash of more if needed)

Method:
Heat oven to 180 degrees.

Place the cooking butter into a frying pan on a low heat. Once completely melted add the onions and remain on the low heat for 20 minutes. Occasional move the onion around so as it doesn’t stick to the frying pan. When the onion becomes a soft texture add the caster sugar and balsamic vinegar and stir for another ten minutes or until fully caramelised and removed off heat.

Add mozzarella to the base, then caramelised onion and followed by aged cheese to the pizza dough based and place into the oven until cheese has fully melted. Remove from oven.

Gently toast the fennel seeds over medium heat till aromatic. Place the pizza on a serving board and then add the fennel seeds followed with the fresh fennel. Dazzel a desired amount of herb olive oil and you have one cracker of a pizza.

Note: If you’re adventitious to push the boundaries, remove the age cheese and replace it with a crammed feta and swap the herb oil with pomegranate molasses.

Lamb and Beetroot Pizza (Baa Baa’s Delight) Recipe

Note: This recipe differs to the one presented at The Grosvenor slightly – this is the original recipe

Ingredients:
1 Turkish pide, split lengthways (alternatively pizza dough)

2 cups (160g) grated pizza cheese
1 tbs olive oil
1 brown onion, finely chopped
400g lamb mince
2 tbs Moroccan spice mix
100g feta, crumbled
2 tsp caraway seeds
1 x 450g tin baby beetroot, drained, coarsely chopped
1 tbs lemon juice
1 cup (250g) Greek-style yoghurt
1 cup small mint leaves

Method:
Heat oven to 180 degrees. Add cheese to pizza dough based and put into the oven until cheese has slightly melted. Remove from oven.

Cook onions until soft. Add lamb and cook, breaking up any lumpy bit of meat. Once browned, add the Moroccan spice and cook until aromatic. Remove from heat and season. Sprinkle lamb on top of pizza and sprinkle with feta. Add back into the oven allow to cook – it should take approximately 8-10 minutes.

Meanwhile, add oil to a pan and lightly toast the caraway seeds until aromatic. Remove from heat and add into a mixing bowl, then combined the beetroot along with the lemon juice. Toss gently to combine.

Once the pizza is cooked through, remove from oven. Lightly drizzle over the greek yoghurt and spoon over the beetroot mixture with mint leaves to serves. Bon appetite!

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3 Comments on Pizza challenge ACCEPTED! The Grosvenor Hotel

  1. yummmm loved your lamb pizza, and it looked so colourful too!

    We are going down tonight to test our winning pizzas, hopefully they are doing them justice! Great photos :D

  2. Lovely to put some faces to the names! And well done on the pizzas, totally craving some right now :)

  3. Ahh I gotta make my way down to The Grosvenor one day – the pizzas look amazing. Thanks for posting the recipes up too :)

4 Trackbacks & Pingbacks

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  4. Vote for us! Pizza Competition @ The Grosvenor Hotel | Brunch Addict

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