The Hilton Hotel has a new executive chef, Carl Middleton. He’s brought with him a wealth of foodie experience and a new ‘signature’ breakfast dish to Glass Brasserie. The tasty combination includes Beach wood house smoked salmon with English potato scones, pan roasted asparagus, free range scrambled eggs and baby watercress. The introduction of his own house smoked salmon recipe was a hit with a group of foodies I recently dined with.

Hotel breakfast buffets never spring to mind when choosing my breakfast destination but with beautiful long windows overlooking the QVB and a delicious buffet of fresh fruit, juice, bircher and hot food on offer I may be a convert. According to Middleton the restaurant will turn over 2000 covers during a busy week with a lot of locals dining for midweek breakfast meetings and weekend treats.

I personally loved Carl’s house smoked salmon in the signature dish, available. Carl explains the process is al about bringing food back to basics. Packet salmon is banned from his kitchen. Instead, they use Tasmanian farm salmon and cures it in salt and sugar for 24 hours. It is then rinsed and marinated in vegetable oil before going through a cold smoking process in the Hilton’s newly installed in-house smoking oven. The smoking process uses beach wood to achieve a unique, delicious flavour.

Breakfast is arguably my favourite meal of the day and I’ll be going back to Hilton in a few months when my parents visit me from interstate. It’s a great experience for locals and visitors.

greek salad cucumber tomato feta olives

My mother moved from Greece with my grandparents and uncle at the age of nine. Like every family who immigrated to Australia they too brought with them different culture and cuisine.

Growing up in outback Australia I definitely wasn’t immersed in my mother’s heritage. Family holidays to Melbourne at Easter time to visit my yaiyai and papou had its pros and cons. My papou waking up at 5am every morning and playing Greek music on the loudest dial was a strain. Him putting a whole leg of lamb on a spit and slow cooking it all morning for us to eat at lunch was a pleasure.

grilled octopus with chickpeas and cucumber

Since moving to Sydney 10 years ago I haven’t really experienced many Greek restaurants. At least, none that left an impression. It was with no expectations that I checked out The Apollo in Potts Point last Monday. Head Chef Jonathan Barthelmess is ex- Manly Pavillion and Coast Restaurant so he has the credentials to pull off a good menu but what would be his take on Greek cuisine?

sardines, chilli, lemon and parsley

The large restaurant on Macleay St has a warm and inviting fit out and is bustling on the Monday night myself and a chef friend dine. We’re sat at the bar with other bookings of ones and twos. I immediately regret not coming with a larger group to take advantage of the set menu. Small dishes are designed to be shared and having both scoped out the menu before arriving our foodie minds agree on the Greek salad, octopus, sardines and of course, the lamb.

slow cooked lamb, lemon and Greek yoghurt

The delivery of our food is staggered and gives us an opportunity to try each dish as it comes. I enjoy everything and can’t wait to go back. There are a lot of authentic concepts and flavours served with a modern twist. The fresh ingredients and simple flavours I knew growing up were all there with ‘prettier’ presentation.

There’s a decent wine list of local and international wines and cocktails to start or finish your meal. I’ve already rallied a group of mates for my next visit. If you have more than 6 people you can book a table in advance. Judging by how busy this Monday night was, I suggest you do the same.

The Apollo Restaurant

44 Macleay Street, Potts Point

02 8354 0888

Open 7 nights a week from 6pm. Open 12-1.30pm Fri, Sat, Sun.

Reservations taken for lunch. Dinner reservations for 6-12ppl

http://theapollo.com.au/

Ex-Rockpool chef Michael McEnearney has opened a sustainable new café in the heart of Roseberry called ‘Kitchen By Mike’. Residing inside an old factory the café is a cross between gourmet canteen and farmyard feast. The menu changes daily and is shared on their Facebook wall for all to drool. Mike describes his food as “home-style cooking” using fresh, seasonal produce to create simple but flavoursome dishes.

sweet corn, chilli salt and lime and grilled sardines with celery, raisins and dill

I had the pleasure of dining at Ichi et la, a pop-up kitchen Mike was running prior opening the café. Set in a gorgeous antique furniture warehouse it seems Mike is no stranger to working in unconventional spaces.

chicken, pomegranate and pine nut wrap

Kitchen By Mike shares their warehouse style space with Koskela, a designer furniture/ Australian craft dealer. After breaky or lunch I suggest you take a look around. Look, but don’t touch. Those pieces are exy.

Pumpkin, roast onion and persian feta tartine

The food on the other hand is fairly reasonable with a ‘pay for what you get’ type attitude. For instance sardines are priced individually as if at a canteen. They even have homemade lemonade with red and white paper straws for you to sip in the playground, I mean courtyard. Oh what a gorgeous courtyard it is! Cute Parisian style white tables and chairs are set in an arid dessert style garden and unique rock wall fence.

homemade lemonade

Currently Kitchen By Mike is only open for breakfast and lunch with the off private event at night. “Watch this space” says Mike. It’s just a matter of time before they’re open for dinner. I for one can’t wait to go back.

jaffa cake

cute milk bottles with that tea

Kitchen By Mike

1/85 Dunning Road, Roseberry

02 9045 0910

Open 7 days Mon-Sat 7am-4pm and Sun 8am-4pm Breakfast 7am – 11:30am and Lunch 12pm – 3pm.

http://www.koskela.com.au/kitchen/

An unsuspecting new bar has popped up on the main King St drag of Newtown, where Funky Bar once stood. Blacksheep quietly opened its doors a few weeks ago, adding to the steadily expanding portfolio of quirky small bars in Sydney’s inner west. Dimly lit by chandeliers and tea candles in mason jars, the décor is a sort-of indie luxe. Dark wood, leather armchairs, velvet tapestry wallpaper, a fireplace and a moose head add to the cosy ambience, making it a perfect watering hole for the fast-approaching winter.

The cocktail menu is impressive, starting at $13 for classics, prices go up to $15 and $18 for some really unique concoctions - try the Voodoo Doll, and you’ll find half a passionfruit set alight in your martini glass. Their wine list is expanding and an extensive bar menu is also on offer. A selection of light snacks and larger meals by chef Liam Rooney includes sliders, grilled corn, pulled pork rolls and an amazing banoffee tart. With a gorgeous fit-out, cheap eats and fantastic cocktails, you’ll be sure to find me camped out in an armchair by the fireplace all winter long. Meet me there!

Classic Caprioska $13
vodka, lime, sugar

Tequila Mockingbird $15
dark tequila, lime, passionfruit, vanilla, mint

Old Fashioned $18
zacapa, sugar, bitters, orange

Heartstopper $15
ketel one vodka, apple, watermelon, lime

Voodoo Doll $15
vodka, vanilla, passionfruit, fire

Blacksheep
256 King St, Newtown 2050
(02) 8033 3455

Mon-Sat: 12pm – 12am
Sun: 10am – 10pm

It’s time to bust out your best Mexican wave  as we celebrate the 150^th anniversary of Cinco de Mayo, Mexico’s national day of celebration this Saturday 5 May. Sounds like a pretty good reason to throw a party to me!

Check out the celebrations happening around Sydney:

El Loco

El Loco, the authentic Mexican cantina in Surry Hills’ Excelsior Hotel, marks its first birthday with a week of loco celebrations. They’ll be kicking off the birthday festivities in a GRANDE way on Saturday with live Latin entertainment, margaritas, El Loco’s famous tacos, a whole pig roast and a DJ to keep the party going into the night. Head back on Tuesday for the ultimate taco eating challenge. Entry is $20 for all you can eat. Your name and how many tacos you ate will be written on our wall forever!

Al Carbon Food Truck Warehouse Party

The Al Carbon Food Truck is throwing a warehouse party to celebrate the Mexican holiday. Expect live Mexican and South American music, all you can eat antojitos (little whims), tacos Al Carbón and raspados (Mexican fruit flavored shaved ice).
There will be a whole lotta tequila and a chance to try sample dishes from the new food truck.

Barrio Chino

 The Amigos at this Kings Cross hotspot know how to party. Get there early from 5-6pm for free food and drinks. There will be live entertainment all night, $5 tacos, $20 all you can eat tacos, $5 beers, $3 sangrias, $10 margaritas.

“The hair of the dog”, a saying I loosely throw around often at hung-over friends I’m trying to persuade into backing up the next day. Only last night did someone actually clarify where this saying comes from. Apparently it originates as far back as Shakespeare days with a popular belief that a few hairs of the dog that bit you applied to the wound will prevent evil consequences. This then turned into a metaphor for alcohol meaning if you overindulge the night before take a glass of the same drink within 24hours for the perfect hangover treatment.

Ask anyone nowadays and they’ll no doubt say the perfect cure is a Bloody Mary. Alas, the thought of drinking tomato juice and vodka at 10am the morning after has always made me feel a whole lot worse. So it was with hesitation that I accepted an invitation to Chiswick Restaurant for the Australian launch of Belvedere Bloody Mary. Ticking Matt Moran’s hot new restaurant off my to-do list was satisfying, as was my first experience with the newly created spirit.

Belvedere Cucumber Fix - Belvedere Bloody Mary, cucumber juice, St Germain Elderflower cordial and a dash of lemon.

I was expecting colour but the vodka is crystal clear. You’d never know it was flavoured until you smelt or tasted the spirit. Creator Claire Smith, Belvedere Head of Spirit Creation and Mixology had flown over from the UK to launch her new drink. No stranger to enhancing Polish vodka Claire is also responsible for Belvedere Pink Grapefruit and Belvedere Black Raspberry.

Belvedere Pineapple Mary - Belvedere Bloody Mary, pineapple juice, lime juice, simple syrup, dash orange bitters, pinch of paprika

Like all flavoured Belvedere spirits the Bloody Mary uses all natural ingredients. That includes real tomatoes, black pepper, horseradish, bell pepper, chilli pepper, vinegar distillate and lemon. These ingredients are then combined with the finest, premium Polish vodka to create a smooth tasting Bloody Mary. It smells amazing and taste even better straight or used as a base for creative cocktails.

Belvedere Classic Bloody Mary - Belvedere Bloody Mary, tomato juice, lemon squeeze, dash Tabasco

We tried 5 unique cocktails matched with deliciously fresh dishes. As someone who doesn’t usually enjoy Bloody Mary’s I absolutely loved the Belvedere Bloody Mary. You’ll see it popping up in bars in the next few months so keep an eye out. If you fancy a bit of shaking and stirring grab yourself a bottle and try making a few of these amazing concoctions. My favourites were the Belvedere Bloody French (Belvedere Bloody Mary, peach liqueur, sparkling wine and a dash of lemon) and Belvedere Cucumber Fix.

Chiswick – Belvedere Bloody Mary, lime juice, simple syrup, fresh purple basil, soda.

Vegetable garden at Chiswick

Sliced kingfish, breakfast radish, lemon aioli, parsley

Salad of rosa radish, marinated cucumber, mint, goats curd

Steak tartare

Belvedere Bloody Mary

CHISWICK

65 Ocean Street, Woollahra
(02) 8388 8688

Open Tues-Sat (Lunch 12-3pm, Dinner 6-11pm) Sun (Lunch 12-3pm, Dinner 6-10pm)

Aperol Splice

Seated outside in the perfect weather, we started with a stunning apéritif cocktail Aperol Splice. With Aperol, vodka, passionfruit sorbet, lemon juice and egg white, topped with half a fresh passionfruit, it made for a perfect sunny afternoon drink by the water. Sweet and refreshing with strong passionfruit and citrus flavours, it was very easy to forget about the alcoholic content of the drink. Genetically doomed to be a lightweight drinker, I had to unfortunately exercise some self-restraint to save room for the Otto wines.

2011 Otto Nostrano Semillon/Sauvignon Blanc

Should you be so inclined to take a bit of Otto home with you, you’re able to purchase from their very own range of ‘Nostrano’ wines produced in Willow Bridge Winery. We sampled both the Semillon/Sauvignon Blanc and Sangiovese/Shiraz; I can’t claim to a wine connoisseur of any sort, but I do know when I like something.

Otto also exclusively imports Cuor d’Ulivo olive oil, which we enjoyed with a piece of their fantastic house-made olive bread. Chewy, fresh bread studded with salty olives, dipped in a lovely, strong olive oil? Heavenly.

Kingfish tartare with capers, chilli, egg yolk and olive toast

For the first course, I had my eyes on the kingfish tartare with capers, chilli, egg yolk and olive toast, however everyone else around me had the same idea so I took one for the team and went for the other entrée option. The tartare looked amazing, and I was a little jealous when this dish was brought out – a mound of fresh raw kingfish embellished with herbs, chilli and capers, served with a border of bright orange egg yolk and two wafer-thin slices of toasted olive bread.

Fettuccine with smoked chicken ragù and spinach purée

However, when my fettuccine with smoked chicken ragù and spinach purée arrived fresh and steaming hot, I had no regrets about missing the tartare. The waitress advised that I mix the dish through before eating, as the spinach sits beneath the pasta. As I stirred, steam rose off my plate and delicious aromas floated about. “That smells amazing,” everyone says, and I smiled smugly in the self-satisfaction of my decision. The house-made pasta was fresh and al dente, thick ribbons of fettuccine coated in hearty chicken ragù and pale green spinach purée, a beautiful mess of colours and flavours. The serving was generous for an starter size but I couldn’t put my fork down, even with the knowledge there were more courses to come. I just kept on eating and savouring, silently thankful for my vast stomach capacity.

Twice cooked pork belly, caper and raisin purée, caramelised witlof and almonds

The choice of main course was a no-brainer for me, I really just cannot go past roast pork. The twice cooked pork belly, caper and raisin purée, caramelised witlof and almonds was superb – a tender, succulent cut of meat yielded a soft layer of fat and thick, blistered crackling. It was terribly indulgent and worth every calorie. Perfect on its own, I preferred it au naturale but it also went well with the sweet caper and raisin purée. The witlof was also fantastic, with sweet and smokey flavours of burnt caramel permeating the leaves.

Cone Bay barramundi, Jerusalem artichoke purée, mushrooms and potato

The second option for the main course was the Cone Bay barramundi, Jerusalem artichoke purée, mushrooms and potato. A thick fillet of barramundi boasted a layer of crunchy and golden skin, resting atop a bed of mushrooms and potato, and dressed up with a smear of artichoke purée.

Chocolate fondant with rum and raisin gelato

I always say I’m not a dessert person but dishes like these never fail to win me over. Going off-menu now, head chef Richard brings us a little treat. The chocolate fondant with rum and raisin gelato was presented on a bed of bittersweet dark chocolate, cute little parcels innocently sitting there challenging the limits of my waistband. When I dug my spoon into what looked like an ordinary cake, I was greeted by a lovely surprised – a rich liquid centre oozed out, coating the fondant with an additional layer of decadence. It was a beautiful sight to behold and many moans of “oh my god” were heard around the table. The cool gelato balanced out the richness of the cake with refreshing creamy, sweet and tart flavours. I can only describe this as an eruption of molten goodness.

Petit fours

Three hours after sitting down, we finished our lunch over coffee with these cute little checkerboard nougat and truffle petit fours. Beautiful food, beautiful location and excellent service made for the most fabulous Friday lunch. Yes, we end our weeks in style. Otto really does know how to spoil you.

Head chef Richard Ptacnik

Otto Ristorante

Area 8, 6 Cowper Wharf Road, Woolloomooloo

02 9368 7488

www.ottoristorante.com.au

It’s not every day that you find yourself eating and drinking like a member of French royalty. One Wednesday evening in March I was lucky enough to experience the ‘Ruinart Sensory Journey’.

The invitation described it as a one-off luxury dining experience expressing  ‘Beauty, Purity and Luminosity’. That’s exactly how I’d describe the event. Held in the Intercontinental Private Tasting Room the event was hosted by champagne connoisseur Greg Williams from Moet Hennessy.

I was next to Champagne Jayne. If you don’t know her, you should. She’s an encyclopaedia of knowledge about French bubbly. This was a perfect start to the culinary adventure.

The evening comprised of a 5-course degustation matched with Ruinart Champagne courtesy of the hotel’s resident French chefs, Julien Pouteau and Tamas Pamer.

Everyone has a personal highlight of any meal.  For me, the tipping point was when Greg unveiled the Dom Ruinart Rose 1996. He described is as the ‘sex of champagne’. If you’re the sort of person who pays for things like that then this the high class escort of the champagne world.

Now to the highlight dish. For me, it was the Hervey Bay Scallops- pan seared with sea urchin espuma, persimmon curd and pork cracker. It was a beautiful match with the ‘R’ de Ruinart. Perfection!

The evening was flawless, 11 out of 10. Actually, there was one fault. It came to an end. Someone once told me ‘live every day like it’s your last day on earth’. My advice is to eat and drink that way too!

Want to experience this dinner? You can…

The inaugural event – Beauty, Purity and Luminosity - A Sensory Journey with Ruinart– will be hosted in partnership with Moet Hennessey Australia in the Tasting Room of the InterContinental Sydney’s Cafe Opera restaurant on May 16th.

Tickets are $290 includes a 5-course meal with matched Champagnes including ‘R’ de Ruinart, Ruinart Blanc de Blancs and Dom Ruinart Rose.

Bookings

02 9240 1396, restaurant.reservations@interconsydney.com or www.interconsydney.com.au

Located just 40 minutes south of Adelaide, South Australia is where you’ll find McLaren Vale, one of the most unique wine regions of Australia. Its peaceful Mediterranean-style climate and close proximity to spectacular beaches makes this destination so appealing. I can see why so many food and wine lovers seeking a relaxing escape are heading this way.

Having never been before I jumped at the opportunity to meet with Damien Smith, Marketing Manager for local winery Chapel Hill on my recent visit to Adelaide. My parents bought a house in the heart of Rrrrradelaide (as I so fondly know it) a few years ago and my younger brother lives there while he’s at uni. Christmas, Easter and other holidays have since been celebrated here and this Easter was no exception.

Chapel Hill

I hitched a ride to the winery with Damien who took me through some of the history of the region, in particular Chapel Hill. Set on 44 hectares of vineyards the winery was once the Christian Bible Church for the local area and later used as a parish school. The chapel closed in 1965 and was restored in the 1970s by Adelaide Professor, Tom Nelson. The winery and Chapel Hill brand was established 1973. It now produces approximately 80,000 cases of wine per year.

80% of wines coming out of Chapel Hill are red. Shiraz is what they do best but I’m also a fan of their white varieties including the McLaren Vale Bush Vine Grenache (RRP $35). It’s also hard to go past the il Vescovo Sangiovese Rose on a warm day. It’s also great with sashimi according to Damien and I’m looking forward to trying it next time I dine on Jap. For me the McLaren Vale Shiraz (RRP $30) smells delicious and is bold without being too overbearing. It would be perfect with venison or a good roast. For those willing to part with some extra cashola the The Vicar 2010 (RRP $75) is about to be released and is a top drop now or one for the cellar.

Having tasted the wines it was time for lunch. Chapel Hill has a retreat available for people to stay with Exec Chef Rebecca Stubbs manning the kitchen. Bec whipped up a beautiful spread and the three of us dined in the kitchen. I scored the best view overlooking the vineyard with peeks of the ocean on the horizon.

Chapel Hill Retreat

Rebecca Stubbs

A short 15 minutes drive from Chapel Hill is Port Willunga beach. Home to snapper, King George Whiting and break taking beachside views. There’s also a cute little restaurant called Star of Greece, which I look forward to trying next time I’m in McLaren Vale. Also on my to do list is a visit to boutique winery Alpha Box and Dice. I’ve heard they’re doing great things.

I’m now planning my June long weekend and getting a group of friends together for my next visit for the Sea & Vines Wine Festival

Star of Greece Restaurant

Port Willunga

One for the diary…

Sea & Vines Food and Wine Festival (June Long weekend 9th, 10th, 11th June 2012)

Choose from 28 venues, each with their own unique style over three different categories. Experience, Relish & Delight your senses. There are a host of free events as well as ticketed with everything from degustation to wine tastings and farmers markets. Chapel Hill are hosting a ‘Ribs and Red’ dinner at their winery with winemaker/DJ Michael Fragos on the decks spinning beats.

For more info on things to do in McLaren Vale check out this website: http://www.mclarenvale.info/

Chapel Hill Winery

Chapel Hill Road, McLaren Vale SA 5171

(08)8323 8429

http://www.chapelhillwine.com.au/

http://twitter.com/chapelhillwine

http://www.facebook.com/ChapelHillWine

It has arguably one of the best kitchen fit outs in Sydney. No expense has been spared at Kings Cross restaurant, Concrete Blonde. Having opened late 2011 on Bayswater Road this one time gym now boasts stylish abodes tucked away from the Saturday night mischief dwelling on street level. Walk past Hugo’s Pizza and you’ll find it to the left of the infamous stairway leading towards Hugo’s Bar. Being so close to home I recently took my chef friend and Hugo’s Executive Chef Massimo Mele to check out their menu.

Both Mass and I had dined there previously when Patrick Dang was head chef. I had hosted a Secret Foodies event there and whilst I liked the food it was disappointing to see the open rotisseries weren’t being utilised. Dang has since moved on and Ian Oakes former Head Chef of The Grand National in Paddington has moved in. Having been awarded 1 Chef’s Hat at ‘The Nash’ and being a loyal patron myself I was keen to see Oakes new direction.

Sashimi of Hiramasa kingfish avacado, watercress, enoki mushrooms, walnut dressing

We start with a few cocktails at the bar and the way the restaurant is laid out makes it easy to just come here for a couple of drinks. Oakes uses seasonal ingredients supporting local farmers and suppliers. This is evident in his dishes.

Lightly cured NZ King Salmon served with Radish, parsley, fennel salad, rice wine vinaigrette

We start with seafood for entrees, Lightly cured NZ King Salmon served with Radish, parsley, fennel salad, rice wine vinaigrette then Sashimi of Hiramasa kingfish avacado, watercress, enoki mushrooms, walnut dressing and Seared scallops with sauce soubise, crisp pancetta, capers, currants, pine nuts. Simple flavours and fresh ingredients is the idea here. My favourite dish is the scallops.

eared scallops with sauce soubise, crisp pancetta, capers, currants, pine nuts

Try the Chicken Liver Parfait chamomile and honey jelly, apricot chutney with toasted brioche. It’s a great dish to share with someone over a bottle of wine if you’re just looking for a nibble.

Blackmore Wagyu Skirt Steak caramalised onion, rocket, anchovy mayonnaise

For mains we try the Blackmore Wagyu Skirt Steak caramalised onion, rocket, anchovy mayonnaise and the Slow roasted Mirrool Creek Lamb Shoulder. I prefer the steak, so does Mass but both are worth a try for meat lovers.

Slow roasted Mirrool Creek Lamb Shoulder

Totally full and struggling to fit another bite Oakes spoils us with his white chocolate and honeycomb parfait with salted caramel. The sweet and salt combo is winning, how could we resist?

white chocolate and honeycomb parfait with salted caramel

Ambience wise it’s a bit slow when we first arrive and in such a big space we feel a bit lonesome. The soft, dim lighting and open plan kitchen gives off a warm vibe in contrast to the exposed concrete pillars. A large group arrives mid meal as do a few other couples and the mood lifts.

On the wine front, General Manager and Sommelier Emmanual Bernardos is your man. If in doubt head his wine wisdom. He will point you in the right direction with tipples to match your meal. Having worked in exclusive hotels, restaurants and cocktail bars across the world he’s got a few stories to keep you entertained if your company falls short. Thankfully my + 1 has great chat and it’s a top evening. I’ll be back.

Concrete Blonde

33 Bayswater Road, Kings Cross

02 93808307

http://www.concreteblonderestaurant.com.au/