Forbes & Burton, Darlinghurst


Breakfast. One of my favourite meals of the day. Quite aside from the fact that I am a raging caffeine addict and if I don’t have coffee and food by 9am I turn into a wailing banshee!

That said, I have civilised friends who understand the value of  an “early” breakfast. It means that you’re not fighting for a seat (usually) and all specials are available!

Continue reading

Forty One, Sydney

dietmarForty One. Famous for the views from atop Chifley Tower, and head chef Dietmar Sawyere. After Taste of Sydney I was super keen to get to Forty One, seeing as it wasn’t as far as Berowra Waters Inn!

Continue reading

Adriano Zumbo Patissier, Balmain

Most of you may have seen by now Adriano Zumbo’s new range on Citrus and Candy, The Heart of Food, Raspberri Cupcakes, Not Quite Nigella, A Table for Two, Chocolate Suze, The Way it Crumbles, Leave Room For Dessert, Grab Your Fork, Foraging Otaku, Pikelet & Pie, Ooh, Look…, and finally, Something to Nibble on

So here are some photos of some of the tasty treats on offer. I am experimenting a little with my photography having started a class. If the pics look crap, I apologise in advance!

Continue reading

A Tavola, Darlinghurst

A Tavola in Darlinghurst is one place I’ve been meaning to get to for a while. So when my friend’s husband floated it as a potential venue for a surprise birthday dinner, I was first to support it!
Well known for their handmade and very fresh pasta, and the large marble dining table that seats around 25, A Tavola has been bubbling away quietly like their fall apart braised guanciale. For those familiar with the area, you may know that Chef Eugenio Maiale in conjunction with Nick Palumbo of neighbouring Gelato Messina, took over Providore Pelagio, turned it into Gastronomia Pelagio and are now turning it into bar.

*UPDATE* The Bar, known as Omerta looks like it’s about to open very soon

Dinner for 9 or 10 is a big ask for a small restaurant on a busy Friday night, but this place had no problem fitting us in. We had been given the option of a set menu for about $80 per head, but we were better off ordering a la carte, including wine, salads and dessert! We were seated at a large table in the back courtyard, a space made intimate with gorgeous lighting.
Continue reading

The Royal George at The Ivy, Sydney

It’s a birthday! Not mine of course, there will be plenty of notice of that, don’t you worry! ;-) It is however, the birthday of one of my oldest, closest friends. At the time of her birthday she did not know that her husband had conspired to throw her a surprise birthday dinner, so this lunch was to be the extent of her catch up with friends for this occasion. Let me tell you, I did a wonderful job keeping the secret that I would be seeing her that very same evening at A Tavola in Darlinghurst for dinner (an upcoming post).

Continue reading

Perama, Petersham

I love Twitter. I love Twitter because it has allowed me personal access to some of the best chefs in Sydney.  One of these is David Tsirekas of Perama. Now, I had already heard of Perama and everyone I know who has gone there has raved about it, but if it hadn’t been for David and his description and picture of Baklava icecream it would have remained on my “to do” list.

Da Boyfriend and meet after work in Newtown for a drink, then jump on the train to Petersham. A quick walk around the corner from the station and we’re there…Yay!
Continue reading

Cooking and Eating

It occurred to me the other day that I haven’t done any cooking/recipe posts lately. Not because I don’t cook, or because I want this blog to be exclusively reviews, I just find it painful to photograph while cooking! So I thought I’d fill you in on what I’ve been cooking lately.

Banana Bread

This is a faboosh recipe I adapted from the ever lovely Bill Granger. I love it, as it’s super simple but also because it’s low fat and low sugar. I always make sure I have a couple of bananas ripening away or in the freezer ready to churn out this classic recipe. It’s also super adaptable. The original is dried apple and cherry, but I’ve also done a fig version and a frozen berry version. Virtually any fruit flavouring works well in this loaf. It also freezes wonderfully.
Continue reading