this salad has simple yet sophisticated ingredients that are really so effortless to pull together.
we had this on a Friday night after a long week at work. we wanted something light yet decadent, and we didn’t want to spend too much time in the kitchen; relaxation, wine and chats were needed, and this dish pairs perfectly.
Bunch of watercress; washed & trimmed
Prosciutto; roughly torn
Camembert; the best quality you can afford
Fresh figs; washed, dried, halved and grilled for a couple minutes each side (2 per person)
pistachio nuts; shelled and dry toasted in a dry pan (handful for two)
All these ingredients don’t really have measurements; just add to taste or increase/decrease according to numbers of people eating.
No dressing is needed because the figs caramelise on the outside and stay juicy on the inside which lends a lovely liquid to the salad.
Assemble in pretty layers of ingredients, the smaller more delicate ingredients towards the top. Serve with or without a glass of crisp, slightly sweet rosé or a mature Blanc de Blanc champagne.
Ma. The concept of Japanese minimalism. Shibui. The aesthetic of simple, subtle, and unobtrusive beauty.
Everything about Sasaki is delicate, minimalist, has beauty and purpose, and of course, the finest ingredients are precisely and proudly cooked, plated and presented.
We had the “omakase” menu, which translates to ‘leave it up to you’, the chef. A degustation of sorts.
Plump pretty oysters (Oyster, Akazu & Mandarin), silky subtle scallops(Scallops, Celeriac & Kombu), a joyously wobbly savoury custard with poached prawns (Egg & Prawn), delicate slices of fish with dipping sauce & condiments (Bonito, Apple & Ponzu), crunchy tempura asparagus with farm fresh corn purée (Asparagus, Corn & Matcha), pinkest of fish with pops of row and mushroom rice (Ocean trout, egg Yolk & Ikura), rare duck – not my thing – (Duck, soy, leek) with soup (egg in bonito broth) and choice of desserts (choux pastry and mango sorbet).
It’s a true, Tokyo-esque kaiseki style restaurant in a hidden inner Sydney city laneway.
There’s not much more refreshing than an icy cold, crisp apple cider on a balmy Sydney summer’s eve.
In my little nook of the world, as the city traffic noise starts to wane, the golden glow of dusk streams through my apartment windows, my fave tunes waft over the stereo speakers, and my little shadow Harley the cavoodle excitedly follows my every move, it’s time for a refreshing cocktail. Nothing too complex; just good ingredients, and something with a clean & refreshing taste.
5 Seeds have released a new lower sugar cider, just in time for Aussie summer!
With the same clean, crisp apple taste, 5 Seeds Lower Sugar Cider is just as refreshing and satisfying as their other ciders, but with less sugar.
I’ve got an idea to pimp it up a little; adding vodka as it’s neutral flavour won’t interrupt the apple cider, and some summer fruit to compliment the apple theme and get it looking colourful in mason jars.
5 Seeds Lower Sugar Cider; bottle per person
your fave vodka; 30ml per person
cubes of ice
ripe mango, thinly sliced
slices of juicy watermelon
fat, round strawberries
green pear, sliced into wedges
white nectarine, sliced
crisp apple, sliced thin for the cup and thicker for garnish
Showcasing the most beautiful view of the Sydney city skyline across Circular Quay, Bennelong is an impressive restaurant.
A visit to the Opera House always feels special, whether you are attending the ballet, symphony, music / comedy / drama performance, or simply going for a photo wander, the Opera House has the most grandeur feeling about it. It’s beautiful, artistic and a quintessential Australian landmark.
Bennelong is the perfect establishment to showcase fine dining in such a fine location.
From the moment you enter the glass door with that oyster shaped logo, you know your in for a special dining experience.
The Maître d’ is friendly and efficient. Our coats are taken and we are seated smoothly and quickly. We have the most amazing seats; right on the peninsula of the glass sail, looking back over the city skyline and Circular Quay.
Everything about Bennelong is smooth, calm, efficient, friendly but unobtrusive. Our waiters are knowledgeable regarding the wine list and menu, without having to ‘get someone else’ or ‘check with the kitchen’; a small touch that I love about fine dining that adds to the customer experience.
Surprisingly there are a good choice of wines for under $100 a bottle. We started an aperitif of a glass of Charles Heidsieck, then moved on to a bottle of French Bernard Fouquet from the ‘Future Champions’ list, which is a chenin blanc (similar to pinot gris?) with ripe melon and floral notes; light and perfect with our seafood meal choices.
The menu is succinct and all looks so tasty that its a tough choice! The food is light, Modern Australian; not pretentious, just beautiful plates with quality ingredients and imaginative pairings that work so well.
Everything we ate was deliciously amazing; Prawn raviolo & Tasmanian squid for entrees, Wild caught fish & Suckling pig for mains, and Crème caramel & mille-feuille and cheese plate for dessert. My only regret is the cheese, as it was a bit dry from lack of accompaniments (could do with quince or pear paste or a bunch of grapes).
It was my husband’s birthday and before they served dessert, they served a birthday cupcake with a single candle; soft, buttery vanilla cake with butter icing. Such a lovely touch.
Seriously, this restaurant is wonderful and you really can’t go past it for an amazing dining experience, especially if you’re dining for a special occasion.
Bennelong | Sydney Opera House, Sydney NSW Australia
For love not money is the ethos of this place and their name reflects that using the first two letters of each word in the saying.
It’s Sydney’s first “profit for purpose” restaurant, where after operating costs, all profits go to charity.
The food is sustainable and ethically sourced, but it’s beautiful, tasty, fragrant and inspires long comfortable dinner talking & laughing with your love or a bunch of friends.
Simple dishes (rump steak with kipfler potatoes & eel butter) yet complex with texture (braise lamb shoulder with ‘dirty rice’ that consists of three different types of rice with crunchy toasted seeds and duck mince).
Their kitchen is small but lively and sitting at the counter you get to see the dedication to quality and the enjoyment that is had by the chefs and cooks to produced these dishes. It’s fun efficiency, especially when the night starts to wind down and “staffies” beers are cracked as a reward to a job well done.
All plates are for sharing and we had one of the two sides; the cauliflower rice with silverbeet lemon & mint and it was to.die! The soft yet still firm cauli mixed with pops of mint, wholesomeness of the silverbeet and crunch of toasted seeds was a true party in my mouth! It was a fresh side to lighten the richness of the steak & fall-apart lamb dishes.
Again, dessert was shared; this heavenly French pastry bread called ‘kouigin amann’ buttery and toasty and served with baked pears, firm and caramel-y, lemon curd and in-house vanilla icecream. Oh.My.God. Seriously.
It’s BYO wine/champers at the moment while they wait on their liquor license.
5 dishes, wonderful staff, good food, good atmosphere, $125. Leave a hefty tip because it all goes to charity!