My Purlieu

Subo

2013-12-18T15:11:00.000+11:00

I think calling Subo my neighbourhood gem is a big stretch since it is located in Newcastle, about 2hrs drive from Sydney. So I'll call it my regional gem.

Run by a husband and wife team, Subo does exactly what they aim to do "provide high quality, delicious and interesting bistro food in a relaxed, contemporary and modest setting". Their menu focuses on local produce and changes monthly.

Subo on Hunter Street

The most elaborate decor for this small, intimate restaurant is probably its front door, made of blocks of wood that could easily be mistaken as a brick wall from a few paces back. Inside, the brick wall theme flows through the venue, exposed bricks breaking up what otherwise would be a simple but functional room with polished concrete floor, whitewashed walls and dark wood dining furnishing. The overall feeling is minimalistic, relaxed and inviting, with a bit of funkiness thrown into the mix. I spotted a few animal head wire sculptures on the wall, but what caught my attention were the giant wooden pegs near the entrance, they made pretty cool cloth hangers.

Greeted at the door, we were led to our table by Suzie, the "Su" in Subo, it just so happens we were seated in her section for the night. We gave the 5 course tasting menu a quick once-over and confirmed that we were happy with the dishes. Substitutions can be made if you are allergic to, or have a strong dislike towards certain ingredients on the menu.

The December menu is Christmas themed, so we kicked off the evening with Tasmanian Salmon Smoked In-house with Hickory. The salmon had a lovely smokiness to it, without being overpowering, so you are left to fully appreciated the freshness of the salmon. The Yuzu kosho mayonnaise and fennel fronds were excellent companions to the fish.

Sherry and Brown Sugar Glazed Ham

Glazed ham is probably one of the things I look forward to the most at Christmas, so I had high expectations for the Sherry and Brown Sugar Glazed Ham accompanied by pumpernickel, native muntries, riberries and gravy. It was the first time I had muntries and riberries so it was pretty exciting for me. The native muntries, little berries that looks like mini apples, gave the dish its subtle sourness which offset the sweetness of the glazed ham perfectly. The riberries had a clove taste to them, reminiscent of the flavours of a traditional Christmas ham. The grainy, coarse texture of the pumpernickel was a complete contrast to the soft, tender ham and gave the dish more character. The only way I could sum up this dish was, Christmas on a plate!

Roasted Mandagery Creek Venison

The main course of Roasted Mandagery Creek Venison was served with pepperberry, juniper, parsley root and parsnip puree, shio kombu and pinenuts. And it came with a side of stuffing. I'm usually not a fan of stuffing, but this one, made of sourdough, celery, garlic, onion and thyme, was delicious. I just wish I didn't have to save room for dessert. Even though Suzie smiled and told us that we shouldn't feel obligated to eat everything on the plate, but the truth is, when the food is so delicious it feels like such as waste to leave even a crumb behind.

Following the savoury dishes was the pre-dessert, Mulled Wine Granita with buttermilk granita on top. I love mulled wine in winter so a granita version of it in the summer is such a treat and brilliant idea I might add. It was so very refreshingly delightful. Dessert came in the form of Brandy Baba. It was served with vanilla custard, confit quandongs with candied orange and a few extra splashes of St. Agnes Brandy at the table. Need I say more?

Suzie volunteered to "peg" herself for our photo,
brilliant, don't you think?

At the end of our meal Suzie came over for a chat and her responses to my questions only highlighted just how much they cared about what they put on the table. When I asked her why they stopped offering the a la cart menu alongside the set menu, she explained that with a small team they found it hard to offer food at the quality they wanted, by removing the a la cart menu they can focus on the set menu and serve only their best.

With its contemporary bistro setting and fine dining quality food, Subo has a strong local following and well deserved 2 hats from the Sydney Morning Herald's Good Food Guide. While the decor may be minimalistic, the food and service are anything but. It is also one of the best value for money restaurants I've come across. The portions are so generous, there is no chance of anyone going home hungry. Food coma on the other hand, is very likely.

So was the 2hr drive to Newcastle just to have a meal at Subo totally worth it? You bet!

Subo: 551D Hunter St, Newcastle West 2302

Salt Meats Cheese

2013-12-06T10:16:00.000+11:00

I have driven pass Salt Meats Cheese (SMC) on numerous occasions, while I was always curious about it I never got the chance to step inside, that is until the Mutti Pasta Bar launch event last week. So on Saturday I decided to venture back and explore.

I wanted one of everything for my pantry

Located next to The Grounds of Alexandria, SMC is an Italian grocery store run by two passionate Italian boys, Stefano De Blasi and Edoardo Perlo. Besides offering high quality products from around the world at wholesale prices (that's right, you've heard me right, shopping at this place won't break your bank), they also do private dinners, catering, events and cooking classes.

The vast warehouse space is filled with olive oil, vinegar, salts, jam, grains, sauces, pasta, cheeses, cured meats, sweet and savoury snacks, the list just goes on and on. If you don't have specific items in mind, you could easily spend a good part of an hour looking through the shelves. I certainly did!

Sea salts sold by the gram

Oh and who knew there are so many different types of salt! Black truffle, Thai ginger, Spanish rosemary, aged balsamic, roasted garlic, just to name a few. But I think the best part is, at SMC, you can buy as much or as little of these gourmet natural salts as you want.

Among all the imported products, you'll also find SMC branded items, some of them are made on site, and since these are done by hand there is no mass production, once something is sold out, like their freshly made mozzarella, it is gone for good till the next batch.

Galeria Del Jamon

A visit to the Galeria Del Jamon, "Gallery of Ham", is a must. Some of the best cured meats and cheeses are on offer. Not sure what you want? Grab a stool and menu and start tasting. Yep, you can taste anything on the menu. And if you are hungry, the Galeria staff will be happy to make you sandwiches with meats and cheeses of your choosing.

By the way, there is a foosball table too, a great way to keep the kids busy while mum and dad do their shopping. Or, the big kid in some of us might just challenge our mates for a game or two.

freshly baked bread

To further share their passion for fine food and cooking, a second SMC has been penned in for opening in February in Martin Place, no doubt it'll be a massive hurray for those work in the city. The Mutti Pasta Bar will likely to follow some time soon after, as it was announced last week a specially designed pasta bar will be launched at the Alexandria location early next year.

There are certainly a few things to look forward to in the SMC universe in 2014, but for now, you can swing by for all the goodies, catch some live sausage making action on the weekend and get your hands on freshly made mozzarella, courtesy of Stefano himself, which is simply divine.

And if you are feeling inspired after wandering around the warehouse then get your hands on the SMC recipe app (available free from Google Play and App Store). Worry not, all the curated recipes in the app consist of recipes with 10 ingredients or less, so you won't need bags after bags of ingredients, and there are pictures and tips in preparing the dishes too. Happy cooking I say!

Come to think of it, I should add a pasta machine and pasta & ravioli cooking class at SMC to my Christmas wish list!

I have to thank the gorgeous Bridget, a.k.a. the Internet Chef, for introducing me to SMC, I was hooked the moment I walked in. It is a wonderland for home cooks, aspiring chefs and of course, me, a lover of all things Italian, and yes, the accent too!

P.S.: Santa, I have been a very good girl this year!

Salt Meats Cheese: 41 Bourke Road, Alexandria NSW 2015

Mutti Pasta Bar @ Salt Meats Cheese launch

2013-12-04T21:38:00.000+11:00

I think I fell in love with Italian food ever since the first time I tried it and nowadays, pasta is my go to comfort food. It doesn't matter how tough a day has been, a big bowl of delicious pasta, especially with a tomato based sauce, seems to lower my stress level right down. So when I received an invite from the lovely Sarah at Thrive PR for a pasta bar launch last week, I couldn't wait to say yes.

the Bloody Mutti

Upon arrival, guests were greeted with drinks, including Bloody Mutti, a special version of the Bloody Mary made just for the night, served in a Mutti can. While canapés from Chef Massimo Mele circled the massive space that is Salt Meats Cheese (SMC), we also got to watch a live demonstration of mozzarella making from Stefano De Blasi (one of the owners of SMC), followed by Chef Massimo Mele serving up some great pasta, and of course not to forget the delicious freshly made pizza from a giant pizza oven.

Mr Francesco Mutti, a 4th generation Mutti and the current owner and CEO of the company, was on hand to talk about his family brand, their love for tomatoes, and what makes them the most loved tomato brand in Italy.

Mr Mutti talking about his family brand

Based on a tradition of taste and innovation since 1899, Mutti focuses on quality and integrity in their production process. Today, sustainability is at the heart of their business model and all Mutti products are made from 100% natural ingredients with no added preservatives, colours, artificial flavouring or thickening agents. It is also noted that to capture the freshness of the just harvested tomato, attention is given through out the whole chain, from seeds selection in January to harvest in August to rigorous quality control and checks before the tomatoes are turned into the Mutti products we see on the shelves.

It was formally announced on the night that a Mutti Pasta Bar will open for business at SMC early next year, and since it's a partnership between Salt Meats Cheese, Sydney's fastest growing gourmet retail outlet, and Mutti, Italy's number one tomato brand, I think it's going to be a pretty special pasta bar.

If only there is a fast forward button... but in the mean time I suppose it's make your own at home.

Mutti, taste of Italian harvested tomatoes

Mutti tomato products available in Australia include: 'Polpa' Finely Chopped Tomatoes, Baby Roma Tomatoes, Passata, Double Concentrated Paste, Pizza Sauce and a selection of ready made sauces.

Coming soon: Mutti Pasta Bar @ Salt Meats Cheese: 41 Bourke Road, Alexandria NSW 2015

West Juliett

2013-09-10T22:32:00.000+10:00

My first visit to West Juliett a few months back happened purely by chance. A simple wrong turn on the way to a bakery took us to this year's new addition to Marrickville cafes.

Juliett salad

Having eaten a pretty big breakfast that morning I opted for the Juliett salad (avacado, seasonal vegetables, leaves, nuts, seeds, herbs). If you automatically think of the word "boring" when salads are mentioned, then you have to give this one a try. Fresh green leaves, crunchy red cabbage, sweet carrots, lightly anise tasting fennel (my favourite ingredient in a salad), and crisp radish and cauliflower pieces, all topped off with half perfectly ripen avocado. The addition of nuts and seeds not only enhanced the flavour of the dish but also added more texture to it. This salad was deliciously fresh and light, the word "boring" doesn't even register.

French toast

My subsequent visit was, of course, very intentional and I made sure I brought my appetite with me. The French toast (ricotta, roast rhubarb, salted caramel) was definitely not your average French toast. Soft, creamy ricotta, salted caramel, sweet and sour rhubarb, what a combination! My friend's Breakfast plate (poached egg, avocado, leg ham, tomato, provolone, toast) was well portioned, the side order of chorizos proved to be an excellent choice. The toast came with a very generous serving of beautiful, smooth, soft butter.

Occupying the corner of quiet, tree lined streets, West Juliett is inviting and the doors open up to a spacious indoor dining area, including a long bar table, from where you can catch all the actions in the open kitchen. If you want to watch the world go by while sipping your coffee then grab a seat outside, the overhead heaters will keep you nice and toasty during the colder months.

Baked goods

West Juliett focuses on fresh local produce; pastries and baked goods are done in house while the coffee beans are roasted locally by White Horse Coffee and changes seasonally. Their house made soda which comes in two mixes: rhubarb+lemon+ginger and quince+lime+cinnamon are the perfect drinks on a hot summer day. Thirst quenching and super refreshing.

Make sure you get your hands on some of the baked goods proudly displayed next to the register on your way out, and by all means, one or several of those pink salt chocolate-chip cookies. They are big and chewy, with the pink salt offsetting the sweetness, simply divine and rather addictive I may add. The small pile of those perfectly baked cookies sitting on top of my kitchen counter proves it.

West Juliett: 30 Llewellyn St, Marrickville NSW 2204

Ume Japanese Restaurant (CLOSED)

2013-09-02T11:30:00.000+10:00

The main dining room

Taking up the site that used to house Bistrode, Ume Japanese Restaurant is carrying on the torch of being a neighbourhood gem. The first thing I noticed after walking through the front doors were all the shochu and sake that lined the shelves behind the bar and a lovely ume (plum) blossom mural on the opposite wall. I also spotted some Japanese artefacts around the restaurant.

It was mid week so the restaurant filled up slowly, I think our group might have been the loudest as we chatted and laughed our way through dinner. We worked our way through the al la carte menu and several sakes, including a fabulous sparkling sake. The dishes here are designed for sharing, Japanese tapas if you like, and the flavours and textures of each dish were simply tantalising. The Snapper Carpaccio (white soy, rice wine vinegar, shredded cucumber, Shiso, black sesame) was so delicate and delicious it had our whole group buzzing about it. Seared Scallop Carpaccio (soy brown butter, finger limes, young sorrel, dulse) arrived at our table looking like a flower, where the petals are made up of finely sliced scallop, citrusy and buttery, absolutely delectable.

The Riverina Lamb

The Riverina Lamb (charred, soft lamb shoulder, wasabi-pea sauce, yaki-nori, wasabi cress) got lots of praise from the table for the tender lamb and its perfect companion, the wasabi-pea sauce. The Wagyu 'Sukiyaki' Style (David Blackmore Wagyu 9+, yaki dofu, shimeji, nasturium, soy-mirin reduction, onsen tamago) was served rare and tasted heavenly. Everything on the plate just worked so well with each other.

When it came to dessert time, the decision was easy, since there were 5 of us and only 3 desserts on the menu, we ordered one of each and shared them.

Dark Chocolate 'Terrine'

First up was the Mandarin (mandarin tofu, frozen green tea, dehydrated cocoa mousse, mochi, mandarin sherbet), it was wonderfully light and refreshing with an overall delicate tart sweet flavour. The "30 Second" Black Sesame Sponge (Tasmanian Leatherwood honey poached Granny Smith apple, candied apple & ginger, vanilla-gingerbread ice cream) was such a treat. Because of the technique used in making the sponge cake, you get two completely opposite textures on the plate: soft and weightless clouds of black sesame sponge versus the airy but hard and crunchy black sesame masses. And finally, my favourite of the desserts, Dark Chocolate 'Terrine' (Michel Cluizel 70% dark chocolate, white chocolate crumble, matcha soy ice cream, quandongs, soy milk crisp). I'm usually not a big fan of chocolate desserts, but the rich, bitter dark chocolate was perfectly balanced by the somewhat tart quandongs and sweet ice cream and chocolate crumble, it left me wanting more.

Besides the food, what I love about Ume is that there is nothing fancy about its setting. The dining room is simple, functional yet intimate and inviting; its menu isn't huge but has a great selection of dishes that would keep everyone at the table happy. And you know the chef has got it perfect when a simple Kaiso Salad (darling mills lettuce, pickled wakame, sesame) was so marvellous that we ended up having four servings of it.

Go for the food and let the sommelier take you on a sake journey. The whole experience willl leave you wanting to return time after time, I know I'll be back for more before long.

Ume Japanese Restaurant: 478 Bourke St Surry Hills, NSW 2010

Hurricane's Grill, Bondi Beach

2013-08-28T00:57:00.000+10:00

Full rack of pork ribs

Every now and then I'd get cravings for a rack of tender, juicy ribs and my go to place is Hurricane's Grill Bondi Beach. With several branches across Sydney and one in Surfers Paradise, this chain of steakhouses dish out some of the best ribs I've ever come across.

Last weekend we arrived at the restaurant an hour later than our reservation, thanks to the traffic on the way back from our 11km coast walk in the Royal National Park. Luckily it wasn't an overly busy night, the hostess was lovely and seated us at the first available table despite our very late arrival.

I've always found the service here to be friendly, when the venue is full it can be a bit hard to get the waiter's attention, but once you have placed your order the entrees come out pretty fast. The Garlic Mushrooms (tossed with fresh garlic, olive oil and butter with a hint of port wine) is a must try. It's a superb dish with well balanced butteriness and garlicky taste. I do miss the complimentary bread they used to offer but now if you want bread you'll need to order it from the menu.

It's always a good idea to grab a few friends when visiting Hurricane's, that way you can share and not be limited to one main dish given the array of food on offer. Aside from their signature dishes, beef steaks and pork, lamb and beef ribs, you can get seafood, barbecue and spicy Portuguese chicken, burgers and meat skewers, as well as vegetarian dishes. One thing to note is that they bring out all the mains at the same time, so you'll need to be patient if you are eating with a big group.

What makes their signature dishes so special are the secret recipe basting sauces they use. Everything the sauces touch becomes finger licking good. Cooked on an open flame grill the ribs are deliciously tender and juicy. The pork ribs are the biggest out of the three; the lamb ribs are delicious, but you'll need to eat it while it's still hot otherwise you'll get that fatty taste. As for the beef ribs, I can't say I found them special aside from the fact that they are marinated in the same sauces as the others, it just didn't have the same kind of draw the pork ribs had on me.

Lamb skewer

One of the new menu items, the lamb skewer deserves a mention here. The lamb was sublime, the spicy aioli it came with was excellent, we ended up using it as a dipping sauce for our chips. If only I could order it as a sauce separately.

Given its popularity, reservation is highly recommended otherwise it could be a long wait on a busy night. But if you decided to check the place out on a whim, you can chill at the bar while you wait for a table.

The drinks menu lists soda, shakes, juice, cider, Australian and International beer and cocktails. Their signature cocktail Ruby Red (PAMA Liqueur and Absolute Vodka, muddled lime & Muscat grapes and a hibiscus flower) is one of my favorites. Sweet and sour, a perfectly refreshing drink after a day at the beach. For something adventurous and exotic, give Ohayo a try. A Japanese styled cocktail with Soho Lychee Liqueur, Marie Brizard Watermelon, lime, lychee and a hibiscus flower. You'll also find classic ones such caipiroska, margarita and mojito on the list.

There is also a bar food menu that offers crispy whitebait with aioli, mini flame-grilled beef skewers among other small dishes to tide you over while you wait for a table. But a word of caution, make sure you don't fill up on these dishes and miss out on the ribs, because they are worth every minute of the wait!

Hurricane's Grill Bondi Beach: 130 Roscoe Street Bondi Beach, NSW 2026

Royal National Park Coast Walk

2013-08-25T23:19:00.000+10:00

As a city girl who took the occasional short trips to the countryside, it was not surprising I was rather hesitant the first time I was invited to join some of my friends on a bushwalk.

Fast forward a few years, I now love going on these walks, perhaps not quite as much as I love exploring bars and restaurants, but I really enjoy being surround by nature, breathing in the fresh air while taking in some gobsmacking views. And just the other day my friend alerted me to the fact that over several separate walks I've actually done the entire Coast Track in the Royal National Park. The 26km track runs from Bundeena to Otford, unless you are super fit it would require an overnight stop at a campground to complete it in one trip.

Otford Lookout

What brought on this realisation was our recent group walk from Otford to Garie Beach, with a detour to the Figure of Eight Pools. It was a beautiful sunny winter day, there was a slight breeze but the sea was calm so we were able to check out the Figure of Eight Pools. Our walk was about 11km long and took around 5hrs at a very leisure pace plus a long lunch stop at the pools.

It's recommended to walk this track between May and August if you want to do some whale watching, of course it's not guaranteed you'd spot the migrating humpback whales, we didn't. But we did see a dolphin porpoising very close to the shoreline when we stopped for lunch.

Bush bashing through heathland plants

The Coast Track has an overall medium difficulty rating. For the Otford to Garie Beach section, most of it was relatively flat, with some hill climbs. We had to do some bush bashing in areas where the bushes have gotten quite dense and the track has disappeared under all the heathland plants. There are several sign posts along the way to point you in the right direction, but not necessarily at all the forks, so it's always handy to have someone in the group who knows the way.

There was rock scrambling involved but only if you want to get to the Figure of Eight Pools. We went pretty slow over the rocks, taking extra care when placing our foot down, the last thing you'd want is to slip or fall. However, the reward at the end was definitely worth it, just look at the view!

One of the Figure of Eight Pools

Just an hour drive from the Sydney CBD, this heritage-listed and the world's second oldest national park offers a number of walking tracks with different levels of difficulty to suit everyone. I do however recommend having at least two cars when walking one way tracks, especially if it's a reasonably distanced one. You'd want to park one car at the start and the other at the end point, that way you can eliminate a return trip on the same track.

Morena (CLOSED)

2013-08-21T16:09:00.000+10:00

Morena dinning area

Whenever someone mentions Latin America, the word "exotic" pops into my head, and Morena, a modern Latin American fine dining restaurant in Surry Hills definitely matches that. In the evening the space is dark and moody; while timber screens and hanging glass decors gave it a modern feel, banquettes upholstered in hand woven fabric and yarns stretched across the walls and timber screens added splashes of colour. With a strong Peruvian influence, the dishes arrived at our table were drool-worthy.

Ceviche Peruano, small dices of fresh pink snapper gently cooked in lime juice and Ají amarillo (Peruvian yellow chilli) served with cancha (roasted Andean corn) & caramelised sweet potato, is a traditional ceviche and an excellent entree at that. As soon as the snapper hit your tongue, a wave of citrus and a hint of chilli took your taste buds into overdrive. The tartness of the dish was like a massive sign that says "Hello appetite!". The roasted corns gave the dish a crunchy texture against the soft, melt-in-your-mouth snapper, brilliant!

It's not often that one gets to taste a delicacy like Alpaca meat, so I jumped at the chance of ordering Anticucho de Alpaca, grass fed Millpaca Alpaca skewers marinated in a traditional anticucho sauce (mix of Andean roasted peppers, vinegar and garlic) served with chimichurri (fresh aromatic herbs macserated in oils and apple vinegar). I find it hard to describe the taste, perhaps a cross between lamb and beef. The meat itself was very succulent with a slight sweetness to it.

Chirraron de cerdo lechal

We were going to ordered 3 dishes to share thinking that we need to leave some room for dessert, but our waitress suggested that we should have one more small dish and recommended the Chirrarón de cerdo lechal, twice cooked crispy suckling pork belly served with caramelised sweet potato & orange puree, pickled dikon and malagueta chillies (spicy andean chilli). And what a great recommendation! The pork was cooked beautifully, once again there was the contrasting crunchiness of the crackling and soft, tenderness of the meat. Oh and the chillies had a pretty big kick to them, loved it!

Pollo a la braza

I tend to avoid ordering chicken in restaurants nowadays after eating many so-so chicken dishes, but the words "Peruvian style" got me intrigued. So for our main we ordered Pollo a la braza, Peruvian style roasted free range 1/2 chicken, served with chips, apple & red cabbage salad with traditional South American sauces. And I was not disappointed. The chicken was full of flavour, even the breast was moist and tender, not a hint of dryness.

When it was time to order dessert, there was no need to look at the menu again as we made the decision the moment we sat down, it had to be Borracho de pisco, Latin American sponge cake soaked in Pisco & spice syrup, served with currants & dulce de leche ice-cream (Argentinean caramel). The cake was dense, rich and simply delicious. It was a far cry from the usual light and fluffy sponge cake I've came across.

Feeling adventurous? Curious about what Alpaca taste like? Or just want to see sponge cake in a whole new light? Then Morena is the place for you. I know I'll never be able to look at sponge cakes the same again.

Morena: 15/425 Bourke Street Surry Hills, NSW 2010

Parma Cucina

2013-08-13T23:49:00.000+10:00

Named after the provincial city in northern Italy famous for its art, music, architecture, surrounding countryside and of course, gastronomy, Parma Cucina brings us that wonderful Italian dinning experience.

Peroni on tap

The venue is causal yet cosy with friendly service. The drinks menu offers cocktails, wine, beer and cider. You can get Peroni and Grolsch on tap, while the wine list favours the red, there is a good selection of white and sparkling to keep you interested. You'll find classic cocktails on the list plus some rather interesting sounding ones, such as Strawberry Balsamic Martini (fresh strawberries muddled with sugar and lemon, strawberry liquor, vodka and Balsamic vinegar), definitely one for the adventurous.

We kicked off our evening with the Parma House Antipasto (Chef's selection of salumi, cheese, marinated vegetables, olives, smoked salmon, panelle and grissini). The serving is very generous and could easily satisfy 3-4 people as a shared entree. For something light to go with the mains we ordered the Caponatina (seared tuna, Spanish onion, deep fried eggplant, baby fennel, orange, cos salad, pistachio and mint). It is full of flavour and the seared tuna simply melt in your mouth.

Lasagna D'anatra

Their signature dish, Lasagna D'anatra (slow roasted duck and porcini lasagna from their pizza oven) is a must try. It is deliciously cheesy, rich and very filling. The Orange Tagliatella (with spicy saute of swordfish, green olives and wild fennel leaves) had a real kick to it, you can really taste the swordfish and chilli, of course the pasta was cooked al dente, the Italian way.

They source their coffee from Mecca and organic tea from The Rabbit Hole, I like the fact that they have included a few caffeine free teas on the list, I know for those like me, who tend to stay away from caffeine in the evenings, a small detail like this comes much appreciated. What I also noticed from the menu was the numerous gluten free dishes on offer, definitely a plus for those who has gluten sensitivity.

The Rocher (Ferrero Rocher cheese cake with vanilla gelato and chocolate bread) looked very tempting but given the amount of food we ate, thanks to the generous servings, none of us could fit dessert in, or anything else for that matter.

Don't have time for a trip to Italy in the near future for that glass of sparkling Prosecco? Not to worry, just head to Parma for happy hour and stay for dinner. Buon Appetito!

Parma Cucina: 285a Crown Street, Surry Hills, NSW 2010

MYER S/S14 Fashion Show

2013-08-12T21:28:00.000+10:00

As a Myer one member I got invited to the Myer Spring Summer 2014 fashion show last Friday night. Stage 7 at Fox Studios was transformed into the outback, with a 48 metre long runway that pays tribute to the sandstone flats of the Kimberley. While the event was not as extravagant or star powered as the launch the night before, it still buzzed with excitement as we mere mortals got ready to see the latest looks for the upcoming season. Guests were welcomed with Connoisseur ice-cream while they gathered in the lounge area prior to the show. The native floral arrangements on tables suspended from the celling were simply stunning.

Myer Ambassadors Jennifer Hawkins and Kris Smith lead 62 models down the runway with glittering abstract sand dunes and ravines, they showcased 200 looks from 31 designers, including Seafolly, now exclusive to Myer.

Cameras went off as a glowing Jen opened the "This is Australia" themed show in a white Manning Cartell gown.

While many of the designers seem to have favoured white and neutral colours, there were plenty bright pops of colour and florals in the mix. Monochrome lead the trend with bold stripes, graphic prints and statement shapes, but bright, colourful patterns and digital prints are definitely in. Peplums makes a return for the season alongside pencil skirts, capri pants and A-line skirts and dresses.

Hair were textured waves swept back from the face giving the models a very polished look.

Denim, short-sleeved shirts and tailored shorts dominated menswear, and if you haven't heard, it's all shades of blue for the boys this Spring/Summer.

Oh, and I absolutely loved the live performances from cellists, their beautiful orchestral arrangements that complemented the show's soundtrack made the event that much more elegant.

Chur Burger

2013-07-16T17:56:00.000+10:00

I have been mourning the loss of the best burger place I know ever since the corner cafe near my parents' place changed owners. Gone are the soft buns, perfectly cooked beef patties and delicious caramelised onions. But then the burger god took pity on me and pointed me in the direction of Chur Burger, which recently took over the former Albion Street Kitchen.

Finding the place isn't hard but deciding on what to order was a different story. After a good five minutes of debating I finally settled on the pulled pork burger with Chur BBQ sauce, red slaw, fennel mayo and then promptly pushed away the menu, before I could change my mind again.

Besides great burgers, I hear they make pretty awesome milkshakes (all with Heilala vanilla) too. However, if you are like me and feeling a little dairy overloaded on the day, no worries. They also offer soda, beer, cider and wine, or you can dive into their spirits selection for something with more of a kick.

My friend got me a bottle of 4 Pines Kolsch to try, it's a handcrafted beer brewed a short distance away in Manly. For someone who's rather particular about beers I quite enjoyed the malty citrusy crisp taste. Then again, who wouldn't love a beer with an ingredients label that reads: "water, malt, hops, yeast +♥"?

Pulled pork burger

Albeit there was a bum on each and every single seat in the house, it didn't take long for the burgers to show up. My friend's burger (grilled beef, cheese, tomato jam, mustard mayo, pickle) received high praises, I was told the tender, juicy beef patty couldn't have been cooked more perfectly. So it wasn't surprising that one bite into my burger, I could see why Sydney Morning Herald's Good Food section named these burgers the best in town. The pork was tender, slaw crunchy, BBQ sauce and fennel mayo worked wonders together, oh and the sweet, soft brioche buns didn't fall apart on me at all. The sweet potato fries deserve a mention too, they were simply addictive!

It seems the burger god did not steer me wrong. I shall be back for more! And hopefully, the music won't be so loud next time, I don't fancy having to compete with it and yell across the table while enjoying such delicious burgers.

Chur Burger: 48 Albion Street, Surry Hills, NSW 2010

The Little Marionette - Annandale

2013-07-11T19:35:00.001+10:00

Lately I've been spending a lot of my Saturdays in cafes, it started out as a nice way to catch up with friends, but somewhere along the line it turned into a cafe exploration around Sydney. So when I heard the young roasting house The Little Marionette churns out pretty good coffee I called upon a friend, who, has been on the hunt for the best coffee Sydney has to offer ever since his trip to Melbourne a few months ago. For convenience, we decided to leave Balmain (the original cafe) for another time and headed over to their Annandale cafe.

Arriving well after the morning rush we took up an empty table next to the big wide open window that looked onto the street. A quick glance at the menu told us that if you are after something more substantial, like a big breakfast, then you'd want to look elsewhere. This little corner cafe focuses mainly on their coffee and does little on the food side. However, it is worth a mention that they source their pastries and pies from the well known and much loved bakery, Black Star Pastry in Newtown.

Cappuccino & cinnamon scroll

While contemplating a healthy dose of muesli with yoghurt and fresh fruit I spotted some deliciously looking cinnamon scrolls on the courter and the decision was made for me. My friend was feeling a bit more peckish so he ordered the lamb shank and red wine pie.

I'm no coffee connoisseur by any means, but I have an idea of what good coffee is since I do drink my share of it these days. And true to word of mouth, the house blend was fantastic! Rich, smooth and oh the delightful bittersweet chocolatiness (is that even a word?).

Also known as Little Marionette on the Dale, this little corner cafe run by proudly self named "coffee nerds" definitely got my thumbs up for its delectable coffee and well chosen pastries, it also scored in the cool factor with its "secret" room behind a revolving bookcase. Oh and the huge smile I got from my friend after he took a few sips of his coffee told me that we'd return one day soon for an espresso, well, maybe a macchiato for me. It seems my dear friend might have at last found the best coffee Sydney has to offer.

The Little Marionette: 8A Trafalgar Street, Annandale, NSW 2038

La Banette Pâtisserie

2013-06-30T20:48:00.000+10:00

After being drenched from head to toe for most of the week, it was a relief when I woke up this morning and didn't hear the usual heavy rain beating down my window, so I jumped at the opportunity for a lazy late brunch outing.

Drawn in by the unmistakable smell of freshly baked bread and pastries, La Banette was bustling with its late morning crowd. After a few minutes of staring, I still had no idea what I wanted to order. As if the baskets of croissants, Pain au Raisins (aka sultana snails) and danishes weren't enough, the glass display cabinet was brimming with delicious treats: chocolate éclairs, all sorts of tarts - mixed fruits, lemon meringue, creme caramel, just to name a few, then there were the mille-feuilles, boxes of Petit fours and divine looking opera cakes!

I was like a kid in a candy store, I didn't know where to look and I wanted one of everything!

Pain au Raisins

Eventually I settled for a Pain au Raisins, an all time favourite of mine. The buttery pastry dusted with icing sugar had glazed sultanas on top and juicy ones in the middle, it brought back memories of my early morning bakery runs in Paris. Délicieux!

If you could be persuaded away from the sweet treats, quiches, pies and not-your-average sausages rolls are on the savoury menu. My friend who didn't need a sugar fix opted for the beef and burgundy pie. When I saw the big chunks of slow cooked beef encased in crispy golden pastry and heard it being called THE best meat pie ever, I felt a tinge of jealousy. The solution? I ordered a second cup of coffee and with it, the Ratatouille quiche. It was loaded with chunks of tomatoey zucchini, capsicum and eggplant, who would have known a vegetarian option could be so delicious?

Paris has always been one of my favourite cities and now I've discovered a little slice of Parisian charm in Glebe! From the rows of crusty baguettes on the wooden shelves to its sandstone benches that were surprisingly comfortable to sit on, this little bakery doesn't just bake treats that will leave you drooling at the counter, they also make a mean cup of coffee!

La Banette Pâtisserie: 18 Glebe Point Road, Glebe, NSW 2037

Ananas Bar & Brasserie

2013-06-03T23:16:00.000+10:00

The cloud rolled in and brought with it heavy downpour on the night I was out for the Vivid Light walk with a friend. To take shelter from the rain we decided to grab dinner first and Ananas seemed like a good choice, with a champagne bar, cocktail lounge, oyster bar and brasserie all under one roof, we could spend the whole night there without getting bored. I've spent some time in the cocktail lounge when it first opened last year but haven't had a chance to try their food, advertised as "a contemporary twist on the best classic French Mediterranean food".

The Champagne list reads like a who's who in the bubbly world, and if you have the dough then why not splurge on a bottle of Krug Grande Cuveé Brut? As for me, I opted for one of their signature cocktails, Fleurette (Crème Yvette, a Berry Liqueur, shaken with gin and drenched in champagne), it was suppose to be served in a coupette but came in a champagne glass instead, not a complaint but an observation.

Settled with our drinks at the table, we started our meal with some fresh Sydney Rock Oysters, shucked-to-order of course. For something a little more substantial we ordered the classic hand cut steak tartare with crisp toast from the hors d'oeuvres selection followed by my favourite dish of the night - duck liver & armagnac parfait, rabbit rillettes served with toasted brioche. The rillettes was simply amazing, soft, buttery and melts in your mouth. It reminded me of the meal I had in a little bistro in Paris years ago...

seared scallops, caramelised veal sweatbread,
trio of jerusalem artichoke

For main I had the seared scallops, caramelised veal sweatbread, trio of jerusalem artichoke while my friend went for the pan roasted pork cutlet, caramelised apples, artichoke, tarragon vinaigrette. The scallops were done perfectly, but the sweatbread was a bit too rich for my taste, I'd preferred less of it in the dish. If you had to order one side dish, I suggest the truffled pomme purée, it was deliciously creamy and silky smooth, went nicely with our meal.

As for dessert, ananas four ways with coconut mousse was the way to go, it made sense to at least order something with pineapple in it, considering we were eating in a restaurant named after the fruit! Well, that was my reasoning on the night anyway. I adored the pineapple crisps, can't seem to get enough of those dehydrated treats; the sorbet went well with the roasted pineapple with rum caramel, but I didn't quite taste the coconut in the mousse. The real let down on the night was the peppermint tea. I expected loose leaf tea in the teapot rather than an ordinary Twinings tea bag, especially for the price they charged for it. It'd been a close to perfect meal if not for the tea.

Ananas first caught my attention with its infamous urinals that made the news, but now with Executive chef Paul McGrath and Pastry chef Yves Scherrer working up a storm in the kitchen, my attention is firmly focused on the food. I'm well on my way to joining the French evolution.

Ananas Bar & Brasserie: 18 Argyle Street, The Rocks, Sydney, NSW 2000

Xanthi Bar & Restaurant

2012-07-26T21:22:00.000+10:00

Located in Westfield Sydney's Level 6 Dining Precinct, Xanthi Bar & Restaurant headed by David Tsirekas, certainly dishes out some great Greek food.

Jumping at the opportunity of The Chefs Club promotion from Westfield last month, a group of us got together and sampled their special Tuesday night menu. It was a cold and rainy night but when we finally left the restaurant, two bottles of wine and a load of delicious food later, none of us could feel much of the cold.

With delicate golden fabric draped from the ceiling, it felt as if we walked into a circus tent, one that's rather elegant and luxurious.

Lamb Skaras

The Chefs Club menu changes monthly so it gives patrons a good opportunity to try different dishes. Our set menu came with a traditional Greek Salad, Pork Belly Baklava (twice cooked pork belly with a date and pistachio filling, served with a date mastic sauce and pork crackling), Lamb Skaras (Perama's famous slow braised lamb shoulder, marinated in paprika, garlic and olive oil. Barbecued and served with lemon, olive oil baste, baked lemon oregano potatoes and steamed string beans, and last but not least, Caramel Baklava Ice Cream (Sliced layers of vanilla bean ice cream, caramel fudge and baklava nuts).

We chose Kir Yianni Akakies Rose 2010 Xinomavro from Amydeon, Macedonia to accompany our meal, a light, fragrant wine that doesn't distract us from the flavourful food presented to us. There is also a selection of beer and cocktails should your palate prefer something other than wine, or you can always pick something from the Ouzo cart that has 20 different Ouzos as well as Tsipouro ad Raki.

Xanthi Bar & Restaurant: Level 6 Westfield Sydney. Cnr Pitt St Mall and Market St, Sydney, NSW 2000

Mad Cow (CLOSED)

2012-07-09T22:31:00.000+10:00

Sydney is going through a long and cold winter this year, but thanks to winter specials popping up in bars and restaurants around town, it meant braving the cold could lead to a great meal that won't break the bank. So with a friend in tow we checked out Merivale's Mad Cow last Friday night.

The deco inside is nothing like what you'd expect for a steakhouse; with its white, yellow and gold colours, oversized lampshades and leafy green foliage, it oozed elegance and left me feeling a tad underdressed. The leather booth seating might not look very comfortable, that is until you sit down and hours later still want to stay seated.

Located on the same floor as the ivy bar, Mad Cow is currently running their Holy Cow promotion, where $40 will get you 2 courses and a drink. Pretty good deal if you ask me, especially when the mains you get to choose from are around $30-$40 themselves.

I opted for entrée and main for my 2 courses while my friend went for the main and dessert combo. Feeling quite hungry we added a few Sides from the full menu as extras to share. Half way through dinner we realised that we probably could have done without the Hand cut thick chips with murray river pink salt, not because they weren't good, in fact, they were excellent, crunchy on the outside and soft in the middle, but after the complimentary soy and linseed and sourdough bread that came with some seriously creamy and soft butter, plus the not-so-small bowl of shoestring fries served with my main, we ended up with too much food on the table.

Hand cut thick chips and Broccolini

What caught my eyes during the meal was the Broccolini, lemon, chilli side dish, its vibrant green colour lured me to try it as soon as it arrived at the table. Crisp-tender, it tasted as good as it looked!

The Sydney rock oysters, mignonette sauce, lemon I had as entrée were fresh but nothing to get excited about; the Minute steak, 200g with café de paris butter served with shoestring fries and green salad had a warm and mostly pink-red centre that was tender and juicy. In other words, it was cooked to a perfect medium-rare, just the way I like it. I finally had my steak craving satisfied after a very disappointing experience at a steakhouse two weeks ago, where a prime piece of Scotch fillet was ruined with too much salt.

Given the generous servings, a plateful of Risotto of mushrooms, peas, sage, parmigiano reggiano had my friend seeking my help when it came to dessert time. The Pavlova, pineapple, passion fruit was simple and delicious, the sweetness from the crisp crust and soft, fluffy centre was well balanced by the acidity from the fruits.

Espresso Martini and Bramble

With another friend joining us towards the end of the meal we decided to stay for a few drinks before heading over to Pool Club. Instead of the usual coffee or tea our waitress suggested Espresso Martini (Belvedere Vodka, Kahlua, dash of sugar and fresh espresso) as a little after dinner pick-me-up and they came with some delectable buttery shortbread and gooey brownie petits fours. Staying away from the late night caffeine hit, I ordered myself a sour but refreshing Bramble (Plymouth Gin and lemon juice stirred with crushed ice, crowned with Crème De Mure).

Considering the top notch service, mouthwatering steak and great cocktails, it was no wonder our meal ended up being over 3 hours long. Good thing we went for an early dinner.

Mad Cow: Level 1, ivy, 330 George Street, Sydney, NSW 2000

Misschu Bondi

2012-07-03T22:38:00.000+10:00

Charlie's Iced Tea

I'm pretty clueless when it comes to whisky, but one can always learn to appreciate it, just like I did with wine. And bar manager Ben Eakins was more than happy to show me the large range of premium and rare whiskies he's got stocked on the shelves at Misschu Bondi. Yep, you've heard me right, we now have a whisky bar in a Vietnamese eatery.

Not a whisky fan? No problem. Wine, beer and cocktails are also on offer. The cocktail list is small but features all the main spirits, with some Asian influence mixed in. Charlie's Iced Tea (Absolute Wild Tea, Green Tea Syrup, Cucumber, mint and apple juice) was my first choice, refreshing and easy to drink. The Tree Fiddy (Beefeater 24 Gin and St Germain Elderflower liqueur with crushed pineapple and cardamom, served with cardamom pods floated over the top) was smooth and definitely had a kick to it.

Wagyu Beef Pho & Rice Paper Rolls

Self-claimed as Queen of Rice Paper Rolls, the food at Nahji Chu's Misschu certainly do not disappoint, and that's not just limited to the rice paper rolls. The blackboard specials is a great place to start. The use of ox tail in the broth of the Wagyu Beef Pho (traditional Vietnamese beef noodle soup) definitely paid off, flavourful without MSG. Even though the Traditional Duck Pancakes come highly recommended, make sure you give the Steamed Dumplings a try. Scallop & prawn and Shanghai pork are my favourites. For dessert, the Gluten free Cheery Chocolate Brownie and the Tapioca Pearl Pudding with coconut cream rounded off our meal perfectly.

Another thing I love about this tuck shop in Bondi is their Steam Boat and all you need is two people for it. For me, eating fresh veggies, meat and seafood cooked in a delicious broth right on the table in front of you is one of the best ways to battle the winter cold.

Unlike the hole-in-the-wall Misschu tuck shops in Darlinghurst and Regent Place, Misschu Bondi is a proper eatery where you can sit back, relax and let Liz and her team look after you. The deco is funky with lots of wood, while the rackets and helmets hung from the hooks on the wall are obviously part of the deco, coats from patrons often find their way onto the hooks. You'll also find hooks on the side of tables and under the bar, perfect for hanging handbags. The missing bricks in the wall allow you to have a peek into the newly opened Potato Ghetto next door (also from Nahji Chu). So grab a bunch of friends and have a steam boat party, or find a seat at the bar and learn all about the world of whisky.

Misschu, Bondi: 178 Campbell Parade, Bondi Beach, NSW 2026

CHISWICK

2012-06-30T08:38:00.000+10:00

After failing to find a parking spot around Potts Point last weekend, our original dinner destination, we decided to head towards Bondi, and as luck would have it, we drove by CHISWICK, which instantly became our dinner venue for the night.

Communal table and open kitchen

Co-owners Matt Moran and Peter Sullivan have certainly put some thoughts into Sydney's hottest new restaurant. While reservations are taken for the main dining room, a large bar area caters for walk-ins, where causal communal dining is the way to go. There are also outdoor seatings, which would be perfect when the weather warms up.

Once the garden of Chiswick, a mid-nineteenth century private house, the grounds are lush and beautiful. It was too dark and cold for me to try to get a glimpse of the 150sqm kitchen garden that's unique to CHISWICK, but it's good to know that what we get on our plates are fresh and home-grown produce.

Greeted with a warm smile, we were quickly seated in the bar area. Just looking at the dishes coming out from the open kitchen had us salivating in no time.

CHISWICK Bloody Mary

The drink list caters for just about anything you'd want, be it cocktails, beer, cider, wine, spirits or even home-made sodas. I could not resist the CHISWICK Bloody Mary (Belvedere Bloody Mary vodka, tomato, chilli, celery salt & cucumber) and my friend went for The Bold & The Beautiful (Marker's Mark bourbon, chestnut liqueur, earl grey tea & fresh lemon). When our drinks arrived I had to do a double take on mine, yep, the glass was rimmed with chilli flakes! Very cool in my books.

The food menu is divided into sections, so you can order your food depending on how hungry you are. We skipped "Nibbles" and went straight to "Small Plates" and zoomed in on the Chicken liver parfait, date puree, grilled bread and Salad of beetroot, quinoa, pumpkin seeds, feta. It was harder to decide when it came to the "Mains", while the Roasted snapper fillet, celeriac, walnuts, bois boudran sauce caught my eyes, the Wood roasted Moran family lamb, chick peas, mint from the "To Share" section won us over.

When taking our orders, our waiter kindly warned us that the lamb dish is rather big, so we decided to pass on the chicken liver parfait for the time being. In hindsight, we probably should have left out the Hand cut chips, thyme, black garlic aioli too. You should have seen our faces when the lamb was brought to our table. My concept of a "to share" dish is for two, but looking at the whole lamb shoulder that was sitting in front of me, I was sure it could feed a family of four!

Wood roasted Moran family lamb

Roasted on the bone in a wood-fired oven for 8hrs, the lamb shoulder is served with a knife and fork stubbed into it. Very dramatic presentation. The meat was juicy and tender, simply fell off the bone with the slightest touch from your fork.

The Salad of beetroot, quinoa, pumpkin seeds, feta was delicious but not what we expected, both of us thought it'd come with some green leaves, perhaps the Steamed broccoli with garlic and chilli would have been a better choice.

Even though we barely finished the lamb, good effort we were told, I just couldn't resist ordering the Rhubarb éclair, with poached rhubarb, custard apple. And am I glad I ordered it. Soft and creamy, sweet and tangy, oh it was heavenly!

I really enjoyed the casual communal dining environment, but next time I think I'll give the main dining room a go, just to experience the difference. Plus I already picked out the dishes I want to try: Char grilled scallops, artichokes, burnt butter, tarragon and Beef, pearl onions and ale pie; I may be swayed to try the Poached quince crumble with ginger ice cream, but it may have to be on top of a serving of the Rhubarb éclair!

CHISWICK: 65 Ocean Street, Woollahra, NSW 2025

Jamie's Italian, Sydney

2012-06-18T22:38:00.000+10:00

There has been a lot of buzz around Jamie's Italian ever since it opened last year, While most comments I've heard are positive, there were a few that weren't so kind. Keeping an open mind, I arrived at the restaurant with a group of friends. The couple in front of us was told there is an one hour and 20mins wait for a table, thank heavens we had a group big enough to make a reservation.

We were seated upstairs with a view of the open kitchen below. The whole place has an industrial feel to it, dark, lots of metal, graffiti walls, red banquets, wooden tables and metal chairs.

To kick off our meal, we ordered a meat plank and soon enough the waiter came around our table with two giant cans of Italian tomatoes. A few brows were raised, eyes met and the question "what are we suppose to do with these?" hung in the air.

Antipasti Meat Plank

The mystery was solved when our waiter brought the plank to our table and balanced the long wooden board on the cans, and all of a sudden we had an antipasti feast in front of us: cured meats (San Daniele prosciutto, Wagyu bresaola, finocchio & capocollo), cheeses (Buffalo mozzarella & pecorino with chilli jam), pickles (curly green chillies, green & Gaeta olives & caper berries) and a lovely crunchy salad (shaved root veg with chilli, lemon & mint).

What I love about Italian food is the way you eat it. It's all about sharing, and a big group means you get to try a bit of everything. The stand out dish of the night was one of the antipasti plates, Crispy Stuffed Risotto Balls (smoked mozzarella & porcini arancini), luckily we didn't have to fight over the last one as we had just enough to go around the table.

Opinions on the mains were divided, the general consensus was that the pastas were well made, be it the Wild Rabbit Tagliolini (Slow-cooked McLeay Valley rabbit ragù with garlic & herbs, mascarpone & Amalfi lemon), or the Tagliatelle Bolognese (old-school classic ragù of beef, pork, herbs, Chianti & Parmesan with crunchy herby breadcrumbs). However, when it came to the Angus Sirloin Steak (Aussie pasture-fed Sirloin with grilled mushrooms & dressed peppery watercress), I was told it was rather ordinary and since the guy who ordered it does eat steaks often, I don't imagine he'd be far off with his taste buds. I could even hear the disappointment in his voice.

Dessert was well received by the whole group, the Ultimate Brownie (Chocolate, raspberry & amaretto brownie with vanilla ice cream) and Tiramisu (Coffee-flavoured trifle with orange mascarpone & chocolate) definitely worth a mention. They are must tries for chocolate and coffee lovers!

I do love watching Jamie Oliver's 30-minute meals on TV, but honestly, it'll probably require quite a bit of practice before I could do one of those meals so quickly and having them turn out looking just as good. The best solution? Dine at one of his restaurant.

Jamie's Italian: 107 Pitt Street, Sydney, NSW 2000

The Chefs Club

2012-06-03T21:03:00.000+10:00

Westfield Sydney recently launched The Chefs Club, where each of the participating restaurants would offer a $30 menu on Tuesday nights, giving us a chance to try restaurants headed by the top chefs on a budget. Along with live entertainment and $10 valet parking, I think we can forget about cooking at home on Tuesdays for a while.

Participating restaurants:

Cara&Co Restaurant
Chat Thai
Chinta Ria...Mood for Love
Quarter Twenty One
Spiedo Restaurant & Bar
Xanthi Restaurant & Bar

UPDATE:

New addition from July: 360 Bar and Dinning

The Chefs Club: Level 4 - 6, Westfield Sydney. Cnr Pitt St Mall and Market St, Sydney, NSW 2000

New Generation Hunter Valley Pop Up Wine Bar

2012-05-11T23:25:00.000+10:00

I have never been much of a wine drinker till about a year ago so I'm still learning about wine, from grape varieties to wine types, and what one should look for when doing wine tasting. Tonight's pop up wine bar by New Generation Hunter Valley was a great opportunity for me to explore wines from six different winemakers from the oldest wine growing region of Australia.

The New Generation Hunter Valley is made up of a new breed of winemakers, namely, David Hook (David Hook Wines), Andrew Thomas (Thomas Wines), Rhys Eather (Meerea Park), Nick Paterson (Mistletoe Wines), Mike De Iuliis (De Iuliis Wines) and Andrew Margan (Margan Wines). These boys have been establishing their own unique styles of distinct regional wines over the years, working with old vineyards using contemporary methods and producing wines reflective of their own personalities.

This group of talented winemakers are travelling along the east coast of Australia showcasing some wonderful wines from their own vineyards. The massive journey has been dubbed as the Caravan of Courage 'On the Road Again' with the first event kicked off in Melbourne followed by Newcastle, tonight in Sydney and a few more stops next week along the coast before finishing at the Noosa International Food & Wine festival.

My absolute favourite wine of the night was the Kiss Shiraz by Thomas Wines, from the Pokolbin Estate vineyard which was planted in 1969. The winemaker noted it as a beautifully structured, medium bodied wine. It was not until much later did I discover this is actually their flagship wine.

Put your nose to the glass and you'd be hit with a wall of aroma featuring berry, oak, vanilla and a hint of cherry liqueur perhaps? A quick taste even sent my not-so-wine-wise taste buds to heaven. Elegant and savoury, I simply loved its earthy complexity, floral and pepper spice with a hint of tannins. With its beautiful purple crimson hue and a clean long finish, Kiss Shiraz 2010 is one rich yet smooth, seductive red. I think I'm in love.

Farmer's Market @ Zeta

2012-05-10T00:07:00.000+10:00

Last Friday evening Zeta launched its new themed night - Farmer's Market, where you get to pick your own ingredients to make a bespoke cocktail.

"Shoppers" are invited to wander through the stalls with a grocery bag and the option to select a few seasonally fresh fruits or vegetables, plus a herb or spice before heading over to the "Farmer's Market counter"; where one of the "Grocers" will mix and shake the contents of your grocery bag with your choice of spirits into an unique and delicious cocktail.

If you are not too sure where to start, perhaps a Farmer's Market Special such as Beetroot Mojito (fresh beetroot, 10 Cane rum, creme de mure & mint) or Nitro Milk Bottle (Vodka, Kahlua, milk plus liquid nitrogen) would interest your taste buds.

The Ono's

The fun part of the evening is of course watching your very own cocktail concoction being brought to life and then naming it. The bartenders were very friendly and helpful, they talked us through the making of our cocktails and answered all the questions we could possibly think of throwing at them.

Two of my favourite mixes on the night were the Ono's (lychee, raspberry, lime, apple juice, mint, basil, lychee liqueur and vodka), and my very own creation, Red Lady (strawberries, pomegranate, cranberry juice, coriander, citrus vodka, Cointreau and rosewater syrup). While most people stayed with the more common mix of fruits and herbs, one of my friends was brave enough to put tomato, ginger, onion, chilli and vodka together, the end result tasted like a weird version of Bloody Mary. Thumbs up for his bravery in trying out a wacky combination, but I think our taste buds ran the other way. Maybe he should've left out the onion.

The Farmer's Market experience is not complete without a bit of dirt and a worm or two, so keep an eye out for the edible pot plants, mini pots filled with edible "soil" and jelly "worms", they were tasty little treats.

Get your creative juices flowing, grab some friends and give putting together your own bespoke cocktails a try. Farmer's Market at Zeta will run every Friday night from 6pm till the end of June.

This event truly showcases the talents behind the bars at Zeta as cocktails are created on the fly, sometimes with rather challenging combination of ingredients.

Zeta Bar: Level 4, 488 George Street, Sydney, NSW 2000

Zipporra SS 12/13 Launch

2012-05-09T22:23:00.001+10:00

It wasn't hard to spot that Mercedes-Benz Fashion Week took over Sydney last week, but for those who support our local up and coming designers, you'd have heard Zipporra recently launched its Spring/Summer 2012/13 Poison Arrow Collection at District01, a creative space in Darlinghurst, Sydney.

I loved the fact that the launch party had a cool theme, Mad Hatter's Tea Party, but more so that a good cause was attached to it. The collection was launched in collaboration with Cancer Council's Biggest Morning Tea to raise awareness and funds for cancer research, prevention and support.

Walking down the stairs with bubbles floating around me, I found myself stepping into a mini version of Wonderland, where branches, picture frames, Lipton Iced Tea and marshmallows dangled from the ceiling, and a DJ booth was setup in a mini garden that came complete with a cow print lounge and white picket fences. The fashion conscious crowd sipped on sparkling wine and Lipton Iced Tea around a long table full of delicious treats.

The collection featured gorgeous jackets and dresses in vibrant colours, bold prints and hand-dyed silks, all inspired by the Amazon rainforest.

I was lucky enough to get designer Karen Fulton (KF), the talent behind Zipporra, to take some time out of her busy schedule to answer my questions:

Q: When did you know you wanted to be a fashion designer?
KF: I think it all happened when I was a little girl. I have always loved clothes, drawing clothes and shopping of course. My grandmother was incredible, she was so timeless, stylish and always took my breath away. She influenced me greatly and so I think I always knew what I loved doing in life from a young age.

Q: What motivates and inspires you?
KF: So many things inspire me in fashion design. I look at fashion design as an art form, so a great variety of things from the environment to different fabrications. I love what I do and that is what keeps me motivated.

Q: What's a typical day like for you?
KF: Completing orders, working on the new range, PR work, accounting, working my other job at Coles.

Q: What trends do you see being big for 2012/13?
KF: Lots of prints.

Q: How would you describe your own personal style?
KF: Edgy and little bit vintage and quiet street, always in Doc Martin's or connies!

Q: What is your favourite piece of clothing you cannot live without?
KF: My Doc Martin's.

Thanks to Christopher McLaren from A Series of Fortunate Events for the invite and one of the best invitations I've seen! Absolutely adored the "message in a bottle" detail.

If you are keen to support our local designers then check out the twilight fashion market Bizarre Bazaar that pops up every second month in some of the coolest laneways and hideaways Sydney has to offer. Many beautiful clothes and accessories from a bunch of very talented people are waiting to be discovered by you. Oh and if you are in town, don't miss Bizarre Bazaar's first birthday special event at Angel Place on the 17th of May.

Circle Park Menswear Launch @ The Backroom

2012-04-24T02:18:00.001+10:00

Last Thursday night The Trish Nicol Agency presented a new men's streetwear label, Circle Park and its brand new collection Son of Leisure at a media and industry launch party at The Backroom in Potts Point.

The Backroom Sydney

The small and intimate club itself is decked out with disco balls hanging from the ceiling, antique furnitures and plush old chesterfield sofas that are so comfortable you won't want to get up once you've sat on one.

Guests were treated to Absolute Vodka 'Park Punch' and PureBlond along with American diner styled food such as sliders and deep fried twinkies. Designer Tim Turner-Sutton was in attendance but special guest US rapper Big Sean was a no show, leaving the resident DJ to entertain the crowd with a mix of RnB, Hip Hop and some of the best of the 90s songs.

Circle Park 'Son of Leisure' Collection

The collection included tanks, tees, shirts, knits, cardigans, blazer, jeans and chinos with a super low crutch, simply put, streetwear with attitude. My favourite pieces are probably the Anti Social Cardigan with the label's crest embroidered on the front and the Grandpa's Alley Knit, a bathrobe style knit hoodie with cardigan style buttons. They looked and felt super comfy and warm, something a girl could borrow from her man on a cold day.

This is a label about having fun, not taking life too seriously but to enjoy it, just read the message on their website:

Welcome to Circle Park. Take a look around, stay as long as you want and hit us up if you've got any questions or just wanna chat. We're a friendly bunch.. Most of the time. Depending on the size of the night before..

No doubt those chino pants with super low crutch will be spotted at the Bondi Skate Park soon?

Quarter Twenty One Cookery School (CLOSED)

2012-04-22T18:58:00.000+10:00

Lucky me scored an invited to the first Google Places Power User event for Sydney - a hands on cooking class at Quarter Twenty One Cookery School. The icing on the cake was revealed when Anna, our lovely Sydney Google Places community manager, told me that, Chef Justin North would be our teacher! Wow, can I say that again? WOW!

Put a bunch of foodies and a great chef in one room and you are bound to have a great night. Actually, my exact words (or tweet) on the night was the word 'awesome' pales in comparison with tonite's cooking class with Justin...

Armed with some delicious appetizers (tapioca crisp, melon with duck prosciutto, crab cucumber chamomile, Bécasse artisan bread and butter) we settled around our work benches, eager to learn from one of the best in the business on how to create a classic French dish, the Provençal seafood stew or Bouillabaisse.

It was mesmerising watching the master at work; we even had to be reminded to eat our appetizers, and several times at that.

Part of the hands on task was to prepare our own fish for the stew, I have never filleted a fish till that night, but the way Justin handled the knife made it look so easy, that is until we got to the hands on part.

For someone who has never handled a whole fish before, looking at the snapper was a bit daunting; but under step-by-step guidance, I managed to fillet my very first whole snapper. Removing the bones were a little bit more tricky, the fact I didn't find any bones in the stew meant I did something right.

Provençal seafood stew

While we enjoyed our own fruit of labour, the Provençal seafood stew, which was delicious if I may say so myself, Justin demonstrated the hows of making a quince tart tatin, cumin caramel and Armagnac Chantilly. I think that's what a foodie heaven would look like if there was one, being served dessert by one of the best chefs around!

You won't find a group of people more passionate about food than Chef Justin North, Cookery School director Libby Travers and the team of talented chefs behind some of the best restaurants around town. They will not only teach you how to cook but also how to think like a cook, so give it a go and learn to cook for the soul.

If the food at the cookery school we got to sample is anything to go by, I can only imagine how amazing the dishes at Quarter Twenty One and Bécasse would be. Can't wait for the chance to head over there for a meal or two!

Quarter Twenty One: Level 5, Westfield Sydney, cnr Pitt St Mall and Market Street, Sydney, NSW 2000