Eastington@Paddington

NSW: Sydney: Fix Wine Bar & Restaurant

Published by

Marcus

on

January 31, 2026

Date visited: 30 January 2026 Crispy Jumbo Prawns (Black garlic, Baba Ghanoush) Seared Scallops (Fennel Salad, Turmeric & Ginger Dressing) Pork Rillettes (Pickles Toast) 1 kg (ish) T-Bone & Broccolini, Chilli, Lemon Three Cheeses: Hard (Maffra Cheddar, Vic), White Mould (Millawa Brie, Vic), Blue (Shaddows of Blue, Vic) Overall very…

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Pies, Salmon

Smoked-fish pies

Published by

Marcus

on

January 29, 2026

inspired by a Tracey “Skip” Tito recipe Very simple: The recipe was for party pie sizes, but I made pie size. I can see party pies being a hit, but with the larger pies it needed more variety in the filling such in “Matt’s Ultimate Fish Pie”. https://eastingtonpaddington.com/2025/02/21/matts-ultimate-fish-pie/ Still very…

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*Favourites, Chickpeas, Halloumi, Hao\, Spinach

*Spiced chickpeas and haloumi

Published by

Marcus

on

January 28, 2026

from Free Range in the City by Annabel Langbein recipe is also online: https://www.langbein.com/recipes/spiced-chickpeas-and-halloumi Quick / easy / one pot, and delicious Served with toasted Lebanese bread

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Pizza

Product Review: Fabbrica Sourdough Pizza Margherita

Published by

Marcus

on

January 27, 2026

Product Review: Fabbrica Sourdough Pizza Margherita

A new product at Woolworths Metro. Bake in the oven at 225C for 10 minutes on the Pizza Stone. Simple! The base was good, but the topping was devoid of any flavour and unappetising. Pity they don’t sell just the bases.

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Artichoke, Pasta, Spinach

Spinach-Artichoke Lasagna

Published by

Marcus

on

January 18, 2026

online recipe: https://cooking.nytimes.com/recipes/1023140-spinach-artichoke-lasagna This was very good, but I should have used heavy cream rather than full cream in my attempt to create half and half. I also substituted fresh lasagna for the dry lasagna noodles, again probably a mistake as the pasta was overcooked (fell apart). The recipe call…

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*Favourites, ITALY, Lemon, Mint, Pasta, Ricotta

*Ravioli ripieni di ricotta e limone con salsa di burro e menta (Ravioli filled with ricotta and lemon, served with butter and mint)

Published by

Marcus

on

January 12, 2026

*Ravioli ripieni di ricotta e limone con salsa di burro e menta (Ravioli filled with ricotta and lemon, served with butter and mint)

from Passione: Simple, Seductive Recipes for Lovers of Italian Food (page 37) by Gennaro Contaldo So simple, but so full of flavour. Pasta Dough (enough for 3): 125g 00 flour, 125g Durum wheat flour, 2 organic eggs, and 25g of water. I hear wine can also be used, but I was drinking it. Filling:…

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Anchovies, ITALY, Pasta

Bigoli alle acciughe (Bigoli with anchovies)

Published by

Marcus

on

January 11, 2026

Bigoli alle acciughe (Bigoli with anchovies)

from The Silver Spoon Pasta by Phaidon Press Editors and The Silver Spoon Kitchen (p168) Very similar to the Bigoli in salsa from La Cucina Veneziana by Gino Santin. The differences being a 60% reduction in the anchovies, no capers, smaller onions, and the addition of parsley (which I don’t think added anything). This was very…

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ASIAN-SOUTH EAST, RESTAURANTS

NSW: Crows Nest: Berempah

Published by

Marcus

on

January 10, 2026

Date visited: 9 January 2026 Good food, but not memorable. Prawn Dumplings served with “homemade special sauce” Sweet Tamarind Wings “thin battered winds tossed with sweet tamarind sauce.” The chicken was very tender, but the tamarind flavour was almost non existent. Coconut Lime Prawns: “Tiger prawns, chilli jam, lime, capsicum,…

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*Favourites, Eggplant

*Whack it in eggplant

Published by

Marcus

on

January 8, 2026

from Zero F*cks Cooking: Endless Summer by Yumi Stynes (page 140) Very simple: I tried to do this in the Weber Q, but maintaining the constant temperature and cooking the top, even with the lid down, did not work, so I finished it up under the oven grill (probably too long, but I…

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MIDDLE EAST, RESTAURANTS

NSW: Paddington: Caness

Published by

Marcus

on

January 6, 2026

Date visited 3 January 206 Seared Tuna Andaluz: Salmorejo, Micro Herbs Salad Finger Lime “Cavier”. (Delicious) Lamb Kelab: Yogurt, Harissa, Oil, Pistachios, Chopped Salad Salsa. Pincho Moruno: Grilled chicken skewer, saffron-pimenton marinade, Mojo verde, Capsicum, Pickled Cucumber Prawn Saganaki – Ouzzo, Cherry Tomatoes, Capsicums, Feta, Mint, Parsley, Oregano Kifler Potatoes…

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