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Continue reading →: NSW: Woollahra: The Wine LibraryDate Visited 28 October 2025. Not recommended. Guillaume Gonnet Southern Rhône Wine Dinner This was a function that they organised (Plates are shared between 4): SNACK: Savoury cone topped with tomato brushetta and stracciatella : Very good ENTREE: Polenta with anchovies and taramasalata: Good, but the taramasalata was no different…
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Continue reading →: *Avocado & poached egg on ryefrom Australian Food by Bill Granger (p18) Very simple, but a new method for poaching eggs. Bring the water to boil, turn off and crack the egg directly in the water and cover with a lid. Wait 3 minutes. The egg was perfect. (ps also the same method exactly in Classic Conran by…
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Continue reading →: Crab & chilli linguinefrom Australian Food by Bill Granger (page 126) It was World Pasta Day (25 October)! Simple, quick and good, but not as good as Bill’s recipe for *Spaghettini with crab, lime and chilli.”
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Continue reading →: Squid-ink pasta with poached prawnsfrom Maggie’s Christmas by Maggie Beer (p340) Simple, but it needed more sauce than a drizzle of olive oil. The tasted bread crumbs absorbed all the moisture1
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Continue reading →: Prawn Youvetsifrom Local Paddo, Spring 2025, edited extract from Opal Recipes inspired by Greek Tavernas by Helena & Vikki Moursellas Simple and tasty, but time consuming peeling the prawns Prawn Stock Youvetsi (which refers to the Greek clay pot, but I used a frypan, same as cooking risotto) Topped with lemon…
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Continue reading →: Wok-fried garlicky greensfrom Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen–and Everything in Between(page 148) by Pippa Middlehurst I substituted crispy shallots for crispy garlic. Very good, but I still prefer Nigel Slater’s asian greens with garlic and oyster sauce (more Unami) Served with pan seared tuna topped with “Double Trouble-Hot Chilli Wasabi Mustard” and…
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Continue reading →: Crispy Duck Confit With Garlicky Duck-Fat Rice and Picklesloosely inspired by Crispy Koji Duck Confit With Garlicky Duck-Fat Rice and Umeboshi Recipe: https://www.seriouseats.com/crispy-koji-duck-confit-with-garlicky-duck-fat-rice-and-umeboshi I was lazy and had duck fat to use. Sushi Rice (the only short grain I could get quickly) washed to remove most of the starch. Microwave 10m. Mix with duck fat and preserved garlic.…
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Continue reading →: *Crushed avocado, soft eggs and chilli-lime saltfrom Matt Moran’s Australian Food: Coast + Country (page 18) by Matt Moran Hardly needs a recipe but I loved it, although the chilli-lime salt was more “salt-lime chilli”. I would add more chilli and use a lot less salt next time. Delicious!
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Continue reading →: NSW: Paddington: Izy.AkiThis is a must try. Presentation, flavours, service, and atmosphere all excellent. Omakase style. Choose your saki cup. Highly recommended to let Aurelian choose matching sake for each dish. Probably won’t get all the ingredients correct, but here goes (I will add more as I remember more). “The Egg” (free…
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Eastington @ Paddington 