FoodieChat

Keep and eye out for this occasional special deal at Nick’s Bondi Beach Pavillion. For the measly price of $18 per person, you get unlimited platters of meat and seafood! “Meat” being tender grilled steak, chorizo sausage, mediterranean lamb skewers (I personally don’t eat lamb but my companions assure me it’s tender and full of flavour), succulent fall-off-the-bone ribs, and amazing grilled chicken. ”Seafood” means prawn cutlets which were good though slightly on the oily side, calamari rings (commercially produced), as well as battered fish of the day. The batter was light and crisp, and the fish tender and juicy. 

The service at this beachfront restaurant is responsive and friendly. Great for groups and for a casual good (big) feed. Not for dates – you don’t want to look like a carnivorous beast in front of your dream date do you? I’d definitely go again – when I recover from this one!

Majors Bay Road in Concord is a famous cafe strip in Sydney’s inner west.  I tried Majors Bay Cafe (mainly because it was in the Entertainment Book) but didn’t even end up using it.  They have a great value “lunch express” special which is a salad or pasta, plus woodfired bread and a glass of wine or soft drink for only $15. I had the penne with chicken, mushroom, pesto, sun dried tomato in a creamy tomato sauce; whilst my companion was happy with the moroccan lamb salad with rocket, cucumber, fetta, red onion and minted yoghurt dressing. (more…)

This is a favourite dish of chinese and non-chinese alike. It’s so versatile. This recipe uses chicken mince, however you can substitute it with diced barbeque duck, pork mince, add in some prawns and omit the bamboo or water chestnuts. It’s great to cook for groups as you can make the filling ahead of time and prepare the lettuce - your food processor is your best friend. I made it as part of a 3 course meal for 90 people, as well as part of an 8 course chinese banquet for 8.

 Ingredients (serves 8 as an entree) (more…)

These are some amazing organic strawberries I picked up at my local Harris Farm. Not one blemish! You can really taste the difference.  I once sampled some straight from the farm at a farmer’s market in California – the sweetest I’ve ever had. Here’s a tip to enhance the flavour – eat them at room temperature. Same goes for all fruits!