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”

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

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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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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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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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