Following the side trip to NZ, I had 3 days left in Sydney to fit in a few last meals just to make absolutely sure that I would return to London with significant extra baggage, and I am not talking about the contents of my suitcase.
Like with my last Sydney post I am going to share a few images from each meal, with more details about the best later.
Rosso Pomodoro – Italian cuisine (trattoria); Shop 90-91, 24 Buchanan St, Balmain, NSW, 2041; Ph +61 2 9555 5924
What wuth the widding theah wasn’t much time for eatung out un NZ (In Zid). Stull, theah was plinty of gud food going.
OK, so this would be a lot easier if I’d studied linguistics, but you get the point.
From Sydney I made a short trip across the ditch for my cousin Matt’s wedding; this was the main reason for my visiting the southern hemisphere, although you would be forgiven for thinking filling my stomach was the primary motive.
While I didn’t have much time to eat out in NZ, the Brown’s know how to do good food well and so I still managed to fit in most of my favourite quintessentially New Zealand dishes (namely fishes).
The highlight of the wedding canapés were the whitebait fritters.
Fresh New Zealand whitebait, lots of it, held together by egg and possibly a little flour, although if there was any I certainly couldn't taste it. The fritters were served simply, just as they should be, with lemon and tartar sauce.
I have been eating out so much since I have been in Sydney that I don’t know where to begin. I would love to write about each and every meal and dish, but I am so busy eating more that I don’t when I will find time. There have been so many eating experiences that if I leave them to write up when I am back in London, I will still be discussing Sydney food by the time Easter comes round. So I have decided to provide a visual account, a few images from each place, with more details about the standout meals later.
Din Tai Fung
Din Tai Fung - Taiwanese cuisine; Shop 11.04, World Square Shopping Centre,
644 George Street, Sydney, NSW, 2000; Ph +61 2 9264 6010
Updated on Saturday, February 5, 2011 at 3:58PM by Vix
I am still trying to pin down my father for some (any) of the recipes from Christmas Eve and Christmas Day. In the meantime, I have this canapé recipe from my sister. The tartlets are a little time consuming and fiddly to make, but the recipe itself is straightforward and they look great.
In the past I have found tartlets this small have not worked especially well for me because it is hard to roll the pastry thin enough so that it does not overpower the taste of the filling. For this reason, I have also found that they tend to be quite dry. Charlie has overcome these issues by using very moist ingredients, one of which – the olive tapenade – is strong enough in flavour to counteract that of the pastry.