Postcards and Morsels from our Sydney Trip - Day 1
When my Twitter friend and fellow food enthusiast, Karen Lateo @VanityFare1, learned that Peter and I had planned a quick trip to Sydney after visiting Warilla and Wollongong, she threw herself into gear and organised what would be an outstanding itinerary of food tasting and dining. I've compiled our trip and the event into a series of postcards and morsels, starting with lunch at Bombora Seafood Restaurant on the Wollongong Harbour.
On to Sydney...
Next stop, Sydney. Coffee is an essential part of life for us! Before meeting up with our tour guide, Karen, we pop in to Reuben Hills in Surry Hills and try one of their Salted Caramel milkshakes, which was referred to by @Gosstronomy on Twitter as 'sweet Jesus, that's good'. Indeed, it was not bad at all. We would like to try the Dogg's Breakfast next time, which is an ice cream sandwich with a serve of the salted caramel ice cream. Reuben Hills opened on New Year's day and was two years in the making, according to Nathan Borg, who co-owns the establishment with Russell Beard. 'We have created a place where we can roast and cup; a great place for people to come for coffee and food, and a great place for us to work'. Visit the web site for more information.
And so, The Tour begins... day one
Karen picked us up outside The Sebel and our two-day Sydney tasting and dining tour began. We started at Fratelli Fresh, in Danks Street, however (note to self), no photographs are allowed without advance notice and the prior written approval of management. The produce is very good. For Canberra readers, it is 'Wiffens' quality. There are three levels, which include a very busy cafe, Sopra, and cooking classes.
Next stops were Sonoma Bakery and then Danks Street Depot, where we enjoyed a coffee and shared a superb bread and butter pudding! Then on to the mind blowing 'fine family butcher', Victor Churchill, in Woollahra. If you haven't been, you must indulge your senses and visit! And make sure you try the Biltong Wagyu.
As you will see from popping in to the web site, Victor Churchill's is quite an experience. The store offers butchery and cooking classes, gourmet seminars and tours of the shop. All of the staff are qualified butchers and/or chefs and the produce on sale (both fresh and cooked) is simply amazing.
A visit to Jones the Grocer was on the agenda and I had promised to pick up some cacao for a fellow Canberra blogger.
Peter hadn't yet experienced the Sydney Fish Market, so we enjoyed a whirlwind tour of the stores and then sat by the water to devour some freshly shucked (unrinsed) oysters for afternoon tea. Delicious!
On Friday evening, we treated ourselves to a meal at Osteria Balla, Stefano Manfredi's latest venue at The Star, a contemporary, 'fresh and fun' restaurant where he promises (and delivers) 'simple dishes cooked with great ingredients'. Here is a snapshot of just some of the dishes we enjoyed.
The verdict: an amazing and delicious day, which concluded with a superb meal at Osteria Balla. Thanks so much to Stefano Manfredi and his very knowledgeable and attentive team. And many thanks also to our wonderful tour guide, Karen Lateo.
Hello, I'm Lizzy, the writer, cook and traveller behind 'Good Things'.
Search by topic
In My Kitchen - IMK
(hosting from 1 October 2016)
Deadline 10th of the month
Good Things (that's me)
Get the Good Things app from iTunes or Google Play
iPad, iPod touch and iPhone
Weights & measures
I use Australian standard measuring cups and spoons in my recipes. Viz: one tablespoon = 20mls; one cup = 250mls. For detailed conversions click here.