Well, hello there old friend. Good old Fratelli Paradiso. Can’t even remember the last time I headed here for dinner. Being so spoilt for choice would be an understatement when it comes to dining options in my neighbourhood and with a new opening on every corner, sometimes your old faithfuls get a little lost in the fray. So many restaurants, so few meal times.
When restaurateurs around the world open their businesses this is surely what they are aspiring to. A packed restaurants full of regulars, the occasional celeb chef and a happy dining experience that transcends being on trend or simply the ‘it’ spot to be eating. Continue reading
It’s kind of surprising that Sydney struggles to deliver a good bagel. I think there was a flourish of a fad in the bagel area in the 90s, but they certainly haven’t become a breakfast staple like they are in other parts of the world. Continue reading
Spoilt. That’s how I feel after dinner at Monopole Restaurant last night. Had an absolutely terrific time, and seriously loved the meal. Service was fantastic and the food was full of variation and surprises.
Some time back I had read some negative reviews for Monopole about small portions and poor value, but both me and the sous chef couldn’t have been more delighted with the evening we had. Continue reading
So here’s the thing. Weekends are for relaxing. Unwinding, regrouping, soul searching and chin wagging. It’s about an unrushed, easygoing time to do the things you enjoy. No more complicated then a read of the paper, a catch-up with friends and getting your hands on the best cup of coffee (or peppermint tea) at your disposal.
Which is why Sunday morning at The Grounds does not meet the brief for me. To say this place is a victim of its success would be a major understatement. Not only has The Grounds become a successful cafe and bakery they’ve also added organic markets and lemonade stands making this venue a little more circus then serenity on their busy days. Continue reading
This salad idea came from a fabulous meal my girlfriend Jo prepared for me, and since then I’ve basically used salmon and brown rice as the foundation or a range of salads. This version, with the wasabi dressing is Japanese influenced but I’ve also prepared Lebanese versions using a sumac dressing or a more traditional mediterrean style salad.
Preparing healthy meals is not my default cooking position. Not to say that my kitchen style is one big, unhealthy, fry-up, but more often than not, my favourite meals do lean to the richer and more indulgent side (hello Duck Ragu and Pork Cutlet).
There are some perfectly good thai curry pastes in the supermarket these days but if you want to feel like a true culinary whiz there is nothing like heading to the markets and picking up the ingredients to make your own. It’s perfectly magical the transformation of ingredients from fresh produce to fragrant paste.
So if you are in any way limited in pantry space this recipe is not for you. The making of your own red curry takes a lot of ingredients that you would ideally have in your pantry. Picking up all the ingredients from scratch is majorly demotivating in whipping up this thai favourite (particularly if you’ve got your local takeaway on speed dial). Continue reading
My Le Creuset has died. After 12 years of dedicated service, this workhorse of Ithaca Kitchen is ready to hang up its heat source and head to that great kitchen in the sky (you should know I’m cracking myself up with this crappy analogy).
If this Le Creuset could talk it would say, ‘lay off the butter, tubby?’ (on fire!). Continue reading
I would suggest that every restaurant within a 1 km radius of a Gelato Messina shouldn’t even bother to offer desserts on their menu because there is simply nothing that could bring a sweeter end to a meal than this ice cream institution in Darlinghurst. Continue reading
Let’s start with the welcome to Ippudo. As the waitress walks you to the table you are greeted with a friendly welcome and a bellowing “Youkoso irasshai mashita”* from the staff in the kitchen. I’m down with any restaurant that cheers my arrival so this place is off to a tremendous start.