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"To eat well in England you should have breakfast three times a day."

Somerset Maugham

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Thursday
Feb152018

Sticky Toffee Pudding

Who doesn’t like sticky toffee pudding? I don’t often order dessert and when I do it is usually something light and fresh with citrus or berries, but put sticky toffee on a menu and I won’t be able to walk past it.   

I have great news for you – it may seem impressive and effortful, but it is actually incredibly easy to make. You can also make it in advance and reheat it, so it is a good choice for dinner parties.  

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Wednesday
Feb142018

VttI's Valentines Meat and Two Veg

The new boy has not only agreed to go by the name of ‘Meat and Two Veg’ on my blog, but actually came up with the alias, so what better way to make his debut than with a special Valentines recipe for meat and two veg. I have Kirsty Brown to thank for the inspiration and Regan Collins who she stole it from.

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Wednesday
Jan172018

Short & Sweet: Saint Peter, Sydney

Style: ‘Nose-to-tail’ fish restaurant

Budget: Mid-range to expensive, depending how much you order.

Venue and atmosphere: Casual and relaxed. A minimal and understated terrace shop front on Paddington’s pinch of Oxford St.

Service: Also casual, but still extremely knowledgeable. We got some good, honest advice re. menu choices (“that’s plenty”) and wines (perfect choice).

Food:

This was the most interesting meal I had on this visit to Sydney, which if you follow my Instagram feed, you will recognise as very high praise indeed. Chef, Joshua Niland, takes the ‘nose-to-tail’ concept, usually focussed on land, and applies it to the oceans.

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Friday
Jan052018

Short & Sweet: CHISWICK restaurant, Woollahra, Sydney

Style: Modern Australian

Budget: Mid-range – expensive (depends what you order). 

Venue and atmosphere: Set in an old Victorian house with thatched windows all the way around, this tasteful, elegant dining room is filled with natural light. Walking through the dappled sunlight and calm of Chiswick Gardens, set back from busy Ocean St, one expects an oasis of calm, but the food is far too good for that. It is is very busy and full of chatter. If you prefer a quieter experience, sit in the few tables in the shady courtyard, which were inexplicably empty when I dined there.

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Monday
Jan012018

Kalliope’s Vasilopita

Happy New Year all. This recipe first appeared on the Borough Market website as the final part of a 3 part series exploring lesser-known religious traditions in December from around the world.

Marianna Kolokotroni, owner of Oliveology, has kindly shared her mum’s recipe for Vasilopita or ‘St Basil’s Pie’. Her Mum, Kalliope, is from a small village on the West Coast of the Peloponnese in Greece. This is how they make Vasilopita in her village. It can vary a lot from region to region, but there it is a “simple, humble cake” with a lovely cirtusy aroma from the zest and juice of several oranges.

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