Eastington@Paddington

Cow

Eye fillet of beef with oven-roasted potatoes, Taleggio and quince jam

Published by

Marcus

on

May 6, 2026

from Classic Ecco: A Collection of Philip Johnson’s Favourite Recipes from His Award-Winning Bistro Eccoby Philip Johnson (p161) Dry aged eye fillet. Very impressed with the quality of this meat. Meat was room temperature, then seared on high temperature both sides (using the fish weight as a press). I skipped the roasting…
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Uncategorised

Oven-roasted potatoes

Published by

Marcus

on

May 6, 2026

from Classic Ecco: A Collection of Philip Johnson’s Favourite Recipes from His Award-Winning Bistro Eccoby Philip Johnson (p218) Potatoes, EVOO, rosemary, thyme, garlic, butter & S & P. Simple. The use of the baking paper lined baking tray prevented the potatoes from sticking. However there was no way that the potatoes baked…
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*Favourites, Sandwich, Tuna

*Classic Mayo-Dressed Tuna Salad Sandwiches

Published by

Marcus

on

May 4, 2026

from Serious Eats: recipe online https://www.seriouseats.com/classic-tuna-salad-sandwich-recipe?hid=78b3ff706bd1ab742e87bc08fd6ffba3f6e083eb&did=23203318-20260503&utm_source=seriouseats&utm_medium=email&utm_campaign=seriouseats_newsletter&utm_content=050326&lctg=78b3ff706bd1ab742e87bc08fd6ffba3f6e083eb&lr_input=c6078ccf43525bdcadcd23a281450643b333b4caccf436aded909340b7865d1a&utm_term=recipe-of-the-day&bvee=1777835016841&kw=myrecipesnl This came up on my email feed today, and I had most of the ingredients. Its quick and delicious. I substituted sourdough rolls (I had on hand) for the white bread, and little gem lettuce for the Romaine lettuce.
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Snapper (Goldband)

Goldband snapper fillets baked ‘al cartoccio’

Published by

Marcus

on

May 4, 2026

from Sydney Seafood School Cookbook: Tips, Techniques & Recipes from Australia’s Leading Chefs by Roberta Muir and Sydney Seafood School Recipe by Eugenio Riva Recipe is also online: https://www.gourmettraveller.com.au/recipe/fast-recipes/goldband-snapper-fillets-baked-al-cartoccio-11139/ Served with crusty bread. Good dish, but time consuming in cutting up the vegetables. The end result was like Ratatouille without tomatoes. The flavours lost…
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Potatoes, Taleggio, Truffle

Baked gnocchi with Taleggio and truffle

Published by

Marcus

on

April 30, 2026

from Cumulus Inc. by Andrew McConnell Delicious! I was given some Tasmania Black Truffle Paste (thanks Anne) and this recipe came on using EYB. Gnocchi Making gnocchi is time consuming, but worth the effort. Cream Sauce Taleggio Cheese I added some extra truffle slices and baked with the gnocchi and Taleggio. Plated up…
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MIDDLE EAST, RESTAURANTS

NSW: Paddington: Jimmy’s Falafel

Published by

Marcus

on

April 29, 2026

Date visited: 28 April 2026: Good atmosphere, food and friendly service. Bad wine glasses. RED PEPPER DIP: Almonds, pomegranate molasses, Aleppo pepper (highly recommended) KIBBE NAYEH: Raw beef, bulgur, onion, seven spice, toum. (the large raw onion didn’t match the food) LEBANESE BREAD FALAFEL: Tahini, parsley LAMB CUTLETS: “green goodness,…
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AFGANISTAN, RESTAURANTS

NSW: Crows Nest: Bamiyan Restaurant (Modern Afghan Cuisine)

Published by

Marcus

on

April 27, 2026

Date visited: 26 April 2026 Good food, atmosphere and service, and they allow BYO. Mantu (Dumplings): Steamed Lamb minced with onion dumplings. Topped with split peas, tomato and lamb mince sauce + yogurt & mint. (Very good) Spicy Camel Skewers Marinated Camel shoulder Mince with onion, capsicum, chilli fluke (sic),…
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Swordfish, Zucchini

Swordfish with courgettes

Published by

Marcus

on

April 26, 2026

from Simple Food by Jill Dupleix. (p126) Simple, quick and delicious! Organic Zucchinis grated and fried in EVOO. Swordfish from Paddington Markets. Seared. (Fish weight worked perfectly this time) Salmoriglio dressing: (lemon juice, EVOO, sea salt, parsley, oregano and capers) served separately Topped with a few caper berries.
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Beefsteak & Burgundy #7, MIDDLE EAST, RESTAURANTS

NSW: Longueville: Lillah Middle Eastern

Published by

Marcus

on

April 22, 2026

Date Visited: 21 April 2026. (Beef Steak & Burgundy Sydney Club 7) Old School Baba Ghanoush (deconstructed), whole eggplant roasted skin on, pita bread Handmade Felafels (with charcoal light tahini, purple slaw) BBQ Halloumi, honey peppered apricot relish (overcooked, ie dry, rubbery) Roasted Carrots, spiced honey dressing, tasted hazelnuts &…
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Eggs, Spinach

Spinach frittata

Published by

Marcus

on

April 20, 2026

from The Conran Cookbook by Caroline Conran and Terence Conran and Simon Hopkinson (p326) Simple: Went perfectly with the suggested black olives.
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