Criniti’s, Woolloomooloo

Criniti's Woolloomooloo

“You are on the Amalfi coast when sailboats are gently rocking in the water
and Al Pacino is having lunch with you”

~~~~~O~~~~~

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El Loco, Surry Hills

El Loco, Surry Hills

“A couple of bites into this soft, cheesy hot dog dressed with fresh salsa,
I now realize Mexican to be more than just tacos, tequila and Salma Hayek
“ 

~~~~~~~~O~~~~~~~~

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Customs House Bar, Sydney

Customs House Bar, Sydney

Tempura prawns are crisp and light in its golden brown crust.
This is great bar food, especially when dipped into a creamy preserved lemon aioli.

~~~~~O~~~~~

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SYDNAYSIA, The Rise of Sydney’s Asian Street Food

SYDNAYSIA ~ Sydney chefs Neil Perry and Dan Hong

SYDNAYSIA ~ Sydney chefs Neil Perry and Dan Hong

Sydneysiders have a soft spot for Malaysian satay and char kway teow
A craze for Japanese ramen & Chinese soup dumplings
A lustful craving for Indonesian ayam & nasi goreng
An addiction to pad Thai & kana moo krob
More than an itch for Vietnamese pho
Let alone a Korean BBQ fetish
And this list goes on
And on.

~~~~~O~~~~~

Sydney’s luminary chef Neil Perry took to restaurant kitchens some thirty odd years ago dishing out seafood and western-inspired dishes of yesteryear. It was around that time a chef who would become one of Sydney’s hottest was born.

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IPPUDO Central Park, Chippendale

IPPUDO

“With one quick yield of the chopstick, the ajitsuke tamago breaks open
and a stream of vibrant yellow yolk floods into the flavoursome broth.
For the very first time, I lose my IPPUDO virginity”

~~~~~~~~o~~~~~~~~

“You know I’m an IPPUDO virgin, don’t you?” I ask Mysaucepan  as we head towards Sydney’s newest ramen brasserie tonight.

“Well, you’re about to lose your virginity then, aren’t you?” she replies.

“Sure am” I say. “I hope it’s gonna feel special.”

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Manta Restaurant & Bar, Woolloomooloo

MANTA, Woolloomooloo

“A Northern Territory steamed mud crab is vibrant orange
head shell perched over dangly legs, beady eyes staring at us”

~~~~~~~~O~~~~~~~~

“It’s a seafood restaurant?” Mysaucepan asks. “Well, there are a few decent chunks of meat on the menu too” I reply.

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Destination South Australia

Destination South Australia

 ”We want to give you a real sense of the place
where every single ingredient is sourced and inspired from the Barossa” 

~ Lachlan Colwill, Executive Chef ~ Hentley Farm Wines

~~~~~~~~O~~~~~~~~

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Posted in South Australia, Travel / Places of Interest | 6 Comments

Modern Japanese Inspirations from Cho Cho San

Modern Japanese Inspirations from Cho Cho San

“If Marco Pierre White can grill a steak with Knorrs beef stock cubes,
I can definitely barbeque these prawns with bonito butter”

~~~~~~~~O~~~~~~~~

Since my lunch at Cho Cho San, I have been a little curious.

“I would love to go to Japan with you one day” I tell Mysaucepan on a lazy Saturday afternoon as we browse the weekend papers. Continue reading

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Brandied Strawberries

Brandied Strawberries

For better or worse, I don’t have a sweet tooth and have never been a big fan of desserts and sweet treats.

Nevertheless, I can appreciate why some people are so passionate about dessert. After all, sweetness is usually associated with happiness and don’t everyone believe in a happy ending?

Well not me, or so it seems.

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Mary’s, Newtown

Mary's, Newtown

This restaurant does not have signage. What it has is ex-Tetsuya’s head chef Luke Powell and an entrance deliberately made to look like shit.

And nowhere else in Sydney can a restaurant get away with this kind of grunge except in grungeville – where graffiti, pink hair, green hair, gothic black eyes, nose ring, eye-lid safety pin, nipple ring, tongue stud, silver bolt buttons, dragon tattoos, smelly black boots, cheap leather and armpit hair sticking out of sweaty singlets reign as common as its filthy and disease-infested gutter rodents.

Welcome to Sydney’s Newtown.

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Hotel Centennial, Woollahra

Hotel Centennial, Woollahra

I remember falling in and out of love every other week during my younger days
but this simple Campari sorbet got me falling in love instantly.

This dessert does not have the girly sweetness of Miss World.
It has the sultry and majestic beauty of Miss Universe.

~~~~~~~~O~~~~~~~~

“I have a strong feeling this lunch is going to be good” I tell Mysaucepan.

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Good Food Month, Citibank Moveable Feast

citibank moveable feast

Dear Sydney food lovers,

It’s that time of the year again!

For the seventh year in a row, Citibank is delighted to partner with The Sydney Morning Herald Good Food Month, offering its customers exclusive access to world-renowned chefs and the prestigious #CitiVIP area at the festival’s Night Noodle Markets throughout the month of October 2014.

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Cho Cho San, Potts Point

Cho Cho San, Potts Point

“Digging in with your fingers and sucking the crap out of these prawns is not an option. It is mandatory in my books.”

~~~~~~~~O~~~~~~~~

Spanish tapas, Middle-eastern tapas, Italian tapas, Greek tapas, dumping bar, wine bar, oyster bar, Japanese sushi bar, pizza bar or noodle bar, the idea of sharing small plates while having drinks has tornado-ed through Sydney the last couple of years.

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PROVENCE by Antoine, Concord

Provence by Antoine - Concord

“Sous vide for up to sixteen hours at seventy-five degrees Celsius,
this rib bone slides out of the meat like a hunting knife from its holster”

~~~~~~~~O~~~~~~~~

“Hey, Antoine just opened a new restaurant!” Mysaucepan declares excitedly.

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Oxtail Spag Bol

Oxtail Spag Bol

“I may not be the prettiest or the most popular girl in school.
But given the chance, I have the biggest heart to love you with” 

~~~~~~~~O~~~~~~~~

I appreciate beautiful things in life ~ a girl wearing her beautiful smile, a raindrop hanging delicately off a leaf, a meal prepared with love or an intricate passage of music written more than three hundred years ago.

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In Search of Sydney’s Best Pho

In Search of Sydney's Best Pho

It breaks my heart to rate this pho second best.
In so many respects, it really is the best.
This pho is like the lover that got away but has a special place in your heart.
It has in mine. 

~~~~~~~~O~~~~~~~~

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Yellow, Potts Point

Yellow, Potts Point

“This rib eye is like Anthony Mundine.
It’s bloody tough and it will give your jaw a thorough workout”

~~~~~~~~O~~~~~~~~

“He’s the type of chef that likes experimenting with food” Mysaucepan says.

“Well, he can experiment all he wants but the final taste test is what’s on my plate” I reply.

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Chiswick, Woollahra

“Olive oil and squid ink are a canvass for triangular slices of chargrilled squid,
topped with capers and pickled guindilla peppers, edible violas and nasturtium leaves”

~~~~~~~~O~~~~~~~~

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WAQU, Crows Nest

WAQU Crows Nest

This meat is melt-in-the-mouth tender with bold beefy flavours.
Easily the dish of the evening.

~~~~~~~~O~~~~~~~~

You will find croquette, prosciutto, carpaccio, beurre blance and balsamic vinegar sauce, foie gras and fig, Bagna càuda, Gâteau au Chocolat and Fromage de Chèvre on its menu.

But it is neither French nor Italian because this restaurant boasts a tag line of ‘modern Japanese dining’.

Such is the extent of contemporary dining in Sydney.

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Mr Chow’s Peking Restaurant, Millers Point

 With just one mouthful, I am grateful to have lost my smoked bean curd rolls virginity.
I care less they are not on most Chinese restaurant menus.
I care a lot more that I shall return just for them.

~~~~~~~~O~~~~~~~~

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Berta, Sydney

Bertha

Soft, earthy lentils are soaking up rich roasting juices like little spongelettes.
We rate this slow-roasted goat as one of the stand-out winter dishes this season.

~~~~~~~~O~~~~~~~~

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The Culinary World of Chase Kojima

The Culinary World of Chase Kojima

“There is little choice but to close my eyes
and savour each sinful piece of pork belly as it slowly melts away in my mouth”

~~~~~~~~

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Posted in Eating in Sydney, Food Styling, Seafood | Tagged , | 15 Comments

Wine Tasting in Mornington Peninsula, Victoria

Wine Tasting Mornington Peninsula Victoria


 “Age is just a number.
It’s totally irrelevant unless, of course, you happen to be a bottle of wine.”

Joan Collins, US actress and author

~~~~~~~O~~~~~~~

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The Boathouse on Blackwattle Bay, Glebe

The Boathouse on Blackwattle Bay

“Earthy truffle aromas wafting from a snapper pie 
become a head-turner the moment crisp pastry is carved open”

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Posted in Eating in Sydney, Seafood | Tagged | 7 Comments

Devon Cafe, Surry Hills

Devon Cafe

” This eggs blini is definitely a Jennifer Lawrence because it is so rich and pretty “

~~~~~~~~O~~~~~~~~

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