Chen’s Kitchen, Wembley, Perth

Chen's Kitchen

This toothfish is crisp with its sweet, succulent flesh coming apart in flakes.
Paired with a special soy sauce, this is the quintessence of good Cantonese cuisine.

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

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Hawker, Sydney

Hawker, Sydney

The flesh comes apart in succulent strands.
With a squeeze of lemon juice and pungent sambal
this grilled skate wing is doing a spicy and exotic Malaysian joget in my mouth.

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

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BLACK by Ezard, Sydney

Black by Ezard, The Star, Sydney

No doubt this rib eye steak is good but it is like the Tiger Woods of late.
Sous vide execution is flawless but mojo is lacking bold flavours of chargrilled meat.

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

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Tramontina Churrasco Feast

Tramontina churrasco feast

This picanha churrasco sizzling away on the griddle is sexier than
a dozen half naked Brazilian girls doing the samba in my face.

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

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Ichi-ban Boshi, Sydney

Ichi-ban Boshi, Sydney

The chunky strips of chasu in this ramen is smoky and so delicate
it melts away in my mouth.

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

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Momofuku, Sydney

Momofuku, Sydney

“I was like, ‘what da f*&%’ !
Keep your pants on guys, i
t’s just a freaking pork bun for Christ’s sake!
Food tastes better when you stop reading pesky food reviews
and just listen to your own heart.”

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

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A beautiful day in Fremantle, Western Australia

A beautiful day in Fremantle, Western Australia

 You are the sunshine of my life, that’s why I’ll always be around
You are the apple of my eye, forever you’ll stay in my heart

~ Stevie Wonder, US singer and songwriter

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

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Vic’s Meat Market, Pyrmont

Vic's Meat Market

“My father came to Australia in 1971 literally with just the shirt on his back.
As humble migrants from Croatia, our family worked extremely hard.
And this is where we are today”

~ Anthony Puharich, Owner of Vic’s Premium Quality Meats

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

In search of a better life, Victor Puharich arrived in Australia from Croatia in 1971.

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Blackbird Cafe, Sydney

Blackbird Cafe, Cockle Bay Wharf Sydney

 ”It’s a little strange that my steak is garnished with micro herbs.
But it’ll do coz this piece of red meat is succulent with all its beefy flavours”

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

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Punjabi Tomato Goat Curry

Punjabi Tomato Goat Curry

This goat curry is aromatic with warming flavours of
cumin, cardamom, turmeric, guntoor chilli and garam masala.
What I need is a warm garlic naan to mop up the glorious sauce.

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

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Billy Kwong, Potts Point

Billy Kwong, Potts Point

“Kylie Kwong is like a Leonard Bernstein in her restaurant kitchen,
orchestrating a team of chefs whose food play beautiful music on my palate”

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

“TUK  TUK  TUK”, the loud clashing sound of two heavy wooden batons clutched by Kylie Kwong signals her stern instructions to busy chefs in her restaurant on this frantic Saturday evening.

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LuMi Bar & Dining, Pyrmont

LuMi Bar & Dining

“Orange and black are remarkable colour combinations on a modern art palette.
At LuMi, orange, sea urchin, golden shavings of bottarga and squid ink chitarra
combine for a remarkable sensation on your palate.”

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

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The Belrose Hotel, Belrose

The Belrose Hotel, Belrose

Salt caramelization on this rib eye fat is bold and beefy,
just like the porky goodness of chunky bacon bits on my baked potato. 

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

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The Bayview Hotel, Gladesville

The Bayview Hotel, Gladesville

Luscious chunks of lobster meat is villain food in a Bond movie.
But Bond is not the hero here.
It is the tempestuous villain girl in a pillowy brioche bun with her buttery decadence.

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

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Breakfast with Bill Granger

Breakfast with Bill Granger

“Yellow and orange are brilliant morning colours
and even more so when you are having breakfast with Bill Granger”

~~~~~O~~~~~

Whether pomegranate & coconut yoghurt with blueberries,

almond butter on rye, bacon and egg roll with spiced mango chutney or sweet miso porridge, he has introduced Aussies to countless breakfast recipes that has made him Australia’s King of Breakfast.

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MEAT DISTRICT CO., Sydney

Meat District Co Sydney

MEAT DISTRICT CO. has thrown down the gauntlet,
joining Sydney’s burgeoning burger warfare
with ten different burgers on its menu.

A hefty cheeseburger with bacon and aged cheddar costs just twelve bucks.
It comes with caramelized onions, pickles, house sauce
and a huge serve of King Street Wharf’s water views.

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

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Chefs Gallery, North Ryde

Chefs Gallery at Macquarie Shopping Centre, North Ryde

Chefs Gallery at Macquarie Shopping Centre, North Ryde

“With seven multiple folds, Noodle Master Pei Lin Jai has split a piece of dough
into one hundred and twenty eight individual strands of noodles”

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

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BASTILLE, Drummoyne

Bastille Drummoyne

“Chef Kay Hwang’s talent and technique is testament
that mastery of French cooking is not limited to French chefs”

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

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VINE, Double Bay

Vine Double Bay

“Succulent strands of meat appear as I sink my fork into this lamb shoulder”

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The Burger Shed, Mosman

The Burger Shed

The patty is well-charred, succulent and beefy.
And the sesame bun passes my pillowy test too.

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

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Hunters Hill Hotel, Hunters Hill

Hunters Hill Hotel

This chermoula grilled lamb cutlet is moorish with North African herbs and spices. Beautifully caramelized, it is tender and juicy with a blush of pink inside.

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

This hotel has gone through a recent refurbishment with intimate cocktail rooms and private dining facilities on its upper level.

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The Clovelly Hotel, Clovelly

Clovelly Hotel, Clovelly

It’s a mere five-minute drudge up the hill from Clovelly beach or if you prefer, it’s a four-minute stroll down the hill to Clovelly beach.

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Ribs & Burgers, Neutral Bay

Ribs & Burgers, Neutral Bay

“There’s only one way to eat these ribs.
I pick one up with my fingers and gnaw the succulent meat off the bone”

~~~~~O~~~~~

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Asahi Super Dry Extra Cold Bar

Asahi Super Dry

“Its subtle yet flavoursome taste would appeal to just about any beer lover.
This is definitely a politician’s beer.

~~~O~~~

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Burger Project, Sydney

Burger Project

It is located at “the people’s” end of town because it is in the heart of World Square and close to Sydney’s Chinatown.

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