Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Life

My City - Sydney with Neil Perry

Neil Perry, The Rockpool Group’s Culinary Director and a chef who has helped shape the food scene in Sydney, reveals where he likes to eat & drink in his hometown.

Sydney is a very beautiful city with its harbour and gorgeous white beaches, but it’s so much more than just a pretty face. The restaurants and bars are second to none and they give Sydney a beautiful personality. The city has changed so much over the last 10 years and if you add in Chinatown, some amazing places are all within walking distance.

I regularly dine at Rockpool Dining Group restaurants so they feature genuinely in my top picks. My favourite bar in Sydney, hands down, is the bar at Rockpool Bar & Grill. My wife, Sam, and I like to go and enjoy a great bottle of wine, or a fantastic cocktail, or both, while we chat with the bar guys and soak up the amazing buzzy atmosphere. We’ll have some beautiful freshly shucked Sydney Rock oysters, all iodine and tasting fresh of the sea, our favourite minute steak with café de Paris butter, the Cape Grim beef full of flavour and perfectly tender, and we always share a number of sides like roast pumpkin, grilled corn, shoe string fries and a salad. It doesn’t get any better.

Breakfast and beyond

Room 10 is the best place in Sydney for coffee and breakfast. Andrew Hardjasudarma and his team not only make some of Sydney’s best coffee, but the food out of such a tiny space is nothing short of miraculous. My go-to is the classic soft boiled egg and avocado on toast, or any of the brilliant breakfast sandwiches - the slow cooked brisket with slaw and pickles is probably their signature. I also love the Brekkie Rice, which is perfect for a healthy start: creamed red rice, quinoa, walnuts and pepitas topped with dukkha.

Chaco Bar is without doubt the best yakitori place in town, but it also has next level ramen – served Monday nights and Wednesday to Saturday, lunches only. Go for the chilli coriander – it’s spicy and full flavoured with such a fresh delicious cleanness to it. Add an organic egg: they are awesome! The yakitori skin is crunchy, smoky and creamy all at once and the wing and chicken meatball with slow cooked egg are a must. They also serve the best gyozas. Are you getting that I love this place? Wash it down with a beer and sake and say hi to Chef Keita, we’re lucky to have him in Sydney.

Azuma is another terrific Japanese restaurant in the city owned by Kimitaka Azuma. Here we go for sushi and sashimi, which is so well made, and the best dish of all is the wagyu sukiyaki for two. We love sitting sipping sake as I cook our beef slice by slice in the boiling soy broth. We add tofu, bok choy, mushroom and spring onions, all the time cooking another strip of beef and dipping it, eating with rice and then at the end adding udon noodles to the broth. Such a great one pot dish. 

Masterful Dim Sum

Another favourite from our own portfolio is Jade Temple. I love having the dumplings for lunch, made fresh daily by our Dim Sum Master, Dicky. They’re always so perfectly balanced in taste and texture and I can’t get enough of the roast duck either.

Golden Century is famous for being a chef haunt and I was one of the first eating there along with Tetsuya way back in 1990. We all loved the place as it was open late and the food was always fabulous. All these years later, nothing much has changed, only I don’t eat late anymore, I’m in bed well before 3am these days! Sam and I love the green lip abalone steam boat. This is another great one pot dish for two people to share. We get noodles and tofu with it to make the perfect meal. The abalone arrives thinly sliced on lettuce and we have soy dipping and a little XO sauce. The slices are dipped for seconds and added to the soy in your bowl, then start with tofu, then noodles and finish with lettuce, just keep adding broth and seasoning to the bowl as you eat, drinking the soup from time to time. This is one of the world’s great meals, you may even see owners Eric and Linda wandering around.

Fire in the Heart

Mike McEnearney’s No. 1 Bent Street is a treat. It’s everything I love: no fuss, awesome produce, seasonal cooking and loads of love and care. Everything on the menu is great, but you have to try the bread, it’s possibly the best in Sydney, and anything off the grill or out of the wood fired oven, which form the heart of the kitchen. I love Mike’s touch with vegetables, so order a bunch of salad and veg dishes and eat one of the best plant-based meals in town.

Danielle Alverez at Fred’s in Paddington is another chef cooking beautiful, sustainable, seasonal produce with fire at the heart of the kitchen. Try to score a seat at the kitchen bench: a great spot to share a bottle of wine, watch the kitchen in full swing and eat some of the best food in Sydney. With her pedigree of Chez Panisse and The French Laundry, it’s no surprise everything is delicious. Add a wonderful wine list and beautiful, simple decor and you can settle in for long lunches and dinners.

Cheap eats and BBQ

Burger Project is a weekly stop for me as well. The Cape Grim 36-month beef is ground in store, hand-formed into patties, and cooked medium – they’re unsurpassed in the city.

Naruone is great for a cheap Korean bite. My favourite is the spicy pork with rice. It comes on a sizzling platter with pork slices, cabbage, carrots, onions and sesame seeds after being wok fried in gochujang. It’s spicy and delicious and perfect with a beer. The KFC, Korean Fried Chicken, is really very good too.

Dan Jee is my favourite Korean BBQ place. They cook it in the kitchen over a big charcoal grill, rather than at table-side grills, so it gets more of a smoky flavour. Short rib, pork belly and bulgogi are my go-to dishes. I can’t eat there without having Yukhoe, the Korean raw beef salad. It’s amazing with julienne frozen beef, Asian pear egg yolk and sweet sesame dressing that’s perfectly balanced.

Further reading: The Best BYO Restaurants in Sydney

You might also like

Food
Sweet Creator: Anna Polyviou
Words by Jackie MacDonald on 8 Mar 2018
To be a successful pastry chef, it pays to follow the rules. Except if you’re Anna Polyviou. Then you take the rules, stick them in a blender and dye them pink. Vanilla is not a word you’d associate with Anna Polyviou. Far from ordinary, Sydney’s punk of pastry with her pink mohawk and facial piercings is a self-dubbed ‘sweet creator’ making a colourful impression.  In actual fact, vanilla is her favourite ingredient and while it might not be an in-your-face element, it’s fundamental to so many classic desserts. And that’s where it all begins when you become a pastry chef. You have to learn the classics to be able to build on them.  For Anna, the classics are those of her Greek heritage. One of her favourites is Loukoumades, Greek donuts, which, Anna describes, were a staple of her childhood church, where they were served fresh to the hungry congregation. “The old ladies would be pushing them through their hand and flipping them over and frying them and they were always perfectly round,” she recalls. “I used to go there just to eat, Mum would be like ‘Where is she? Why isn’t she in church?’ and I’m out there eating!”
While Anna always had a sweet tooth, the fact that she became a pastry chef was, she says, “a mistake.” She started out as an apprentice kitchen chef, but, she describes, “I was a bit of a wild child, all those nerdy chefs were sitting there really paying attention and I was out partying and having a great time.”  On the verge of losing her apprenticeship, Anna was thrown a lifeline by way of the chance to participate in a cooking competition with a team of four apprentices. Her role: pastry.  “I had no idea about pastry, so I went in every single day to learn,” she says.  When the big day arrived, though, her hard work went unrecognised.  “I lost that competition,” she recalls, “but I had given so much of my time and energy and I remember crying in the corner and saying to Mum, ‘I don’t understand, I did so well and my dessert was honestly better than everyone else’s.’ That’s how I saw it.”  But like most sensible mums, Anna’s saw the valuable lesson in the loss.  “She was like, ‘My daughter really needs to know how to lose before she learns to win.’” 
For the full story and recipes from Anna, pickup a copy of Selector  from all good newsagents, subscribe or look inside your next Wine Selectors delivery.
Food
Manu Feidel's Bastille Day Celebrations
French-born celebrity chef Manu Feildel celebrates Bastille Day in Australia with an indulgent French menu. Bastille Day is the most important date on the French calendar. July 14 celebrates the famous storming of the Bastille, a military stronghold, by restless Parisians in 1789, who feared France’s progression from a Feudal society to a constitution was being compromised. Although it was a relatively small battle, it had large repercussions and under a month later, Feudalism was abolished and a Declaration of Rights was proclaimed. In 1790, exactly one year after the storming of the Bastille, the Fête de la Fédération was held to celebrate the unity of the French nation. A mass was held and then Parisians partied, enjoying a huge feast with wine, fireworks and some even ran naked through the streets in a display of their freedom! Celebrations Today’s Bastille Day celebrations are more commemorative with the pomp and ceremony of a military parade down the Champs-Élysées, under the Arc de Triomphe and to the Place de la Concorde. For the French people, it is very much a holiday in the middle of summer, a chance to celebrate their nation, have some time with their family and of course, feast. “It’s a little bit like New Year’s Eve in Sydney”, says French-born, Sydney based celebrity chef Manu Feildel. “There is a party atmosphere, fireworks, street parties. It is in the middle of summer holidays, so families are often on their summer breaks, so they enjoy the day together. It is a great traditional public holiday and everyone is in a party mood!” Being in the middle of summer, Manu says there are no traditional dishes as there are at Christmas or Easter, but there would always be a special, often indulgent meal with family and friends. “People would buy the best meats and ingredients to create a luxury feast,” says Manu. “When I had my restaurants here in Australia, we would always organise a special meal for Bastille Day and the staff and I would dress up for the guests.” “In France, the dishes would be more summery salads and seafoods. Of course, over here it is winter, so I have created an indulgent meal fit for Bastille Day celebrations in Australia.” Manu’s Bastille Day recipes “Because Bastille Day here in Australia is in the middle of winter, I wanted to start the meal with a warm dish, comfort food, so I have gone with a chestnut soup,” says Manu. “In the old days, every meal would start with a pottage (soup), so this is very traditional, and fitting for the start of a Bastille Day feast. “The next dish is a very indulgent dish of tuna rostini with foie gras and truffle. Beef rostini is a very traditional French dish, but here I wanted to add an Australian twist, so I changed it to tuna. “The main is pan-roasted duck with celeriac puree and cherry and Pinot Noir sauce. In my mind, duck is always considered expensive, so this dish makes me think of a king eating, so it’s the perfect meat for a celebratory meal. “For the dessert, I did bring a little French history. Apparently Louis XV named this tiny pastry ‘Madeleine’ in 1755 in honour of his father-in-law’s pastry cook, Madeleine Paulmier. Louis’ wife introduced the Madeleines soon afterwards to the court in Versaillles and they became loved all over France. They are also the perfect petit four, for coffee and chocolate, to end the meal.” Manu Feildel's Bastille Day Celebration feast Chestnut soup with parsnip and parmesan crisps Tuna rostini with foie gras and truffle Pan roasted duck with celeriac puree and cherry & Pinot Noir sauce Madeleines with chocolate cherry sauce & candied orange praline
Food
Tobie Puttock Gets Healthy
Words by Mark Hughes on 4 Aug 2016
As far as chefs go, Tobie Puttock is far from being on the list that needs to look at his health. He’s always been fairly lean and away from the kitchen is pretty active. Admittedly, over the past years he noticed a slight spreading around his middle, but it didn’t worry him too much. What did motivate him to make a change in his life was love. His wife, Georgia, wanted to get fit, not that she was overweight, but, as Tobie says, “she wanted to achieve a body image that she was happy with.” She hit the gym, was working with a trainer and getting really good results, but then she plateaued. No matter how hard she worked, she couldn’t get over this hump. A meeting with nutritionist Donna Ashton was the key to the change. “She asked Georgia what her diet was,” says Tobie. “When she replied that her husband was a chef, Donna suggested that I go in and have a chat. “I was a bit apprehensive because I thought what we were eating was healthy food. However, Donna showed me that what I thought was healthy and what was needed for weight loss, were two different things. My idea of health food – things like quinoa salad – was heath food, but it was not ‘weight loss food’.” After reading a pile of recipe books penned by dieticians, Tobie realised that while the recipes might be great for weight loss, they were pretty bland and tasteless. So he set himself a personal challenge to create healthy dishes that also taste great. It was a process that reawakened the chef inside him, found him a publishing deal and led to a whole new lifestyle. Sitting down with Donna to devise a weight-loss plan for Georgia, Tobie created three lists – foods that you can’t eat ever, foods you can eat sometimes and foods you can eat as much of as you want. “I started cooking some dishes and, as you do these days, I put a picture of them up on social media. I got a call from Julie Gibbs from Penguin who said, ‘What the hell are you cooking here? I’ve not seen you do this before because you normally do Italian food’ Then she said, ‘Let’s do a book’. Then the fun really started.” A new horizon Tobie had been a chef for almost two decades and had graduated to the point of being a restaurateur. But the hassle of running a business coupled with the pressure of managing people had quashed his creativity in the kitchen. Taking a hiatus from the restaurant game and working on this project gave him back his culinary mojo and opened up doors he’d never considered walking through. “I realised I didn’t have to cook Italian food anymore, I could do whatever I wanted,” says Tobie. “It really took a while to get my head around trying to make things taste good without using heaps of butter and olive oil and without the deep fryer. I haven’t reinvented the wheel, but for me personally, it was a huge learning curve and a big thing to happen in my cooking. “So I found writing this book to be a huge creative process and I really enjoyed it. The most satisfying part was seeing the results for Georgia. She lost 10 kilos of body fat through the writing of the book – she wasn’t big to begin with, but she managed to smash through her plateau.” Don’t mention the word diet There is a saying that dieting is like holding your breath – at some stage you have to let it out to breathe. Tobie affirms his recipes are more lifestyle than diet. “I still love eating chocolate, I still drink beer, but now I do it in moderation,” he says. “All I have done is take dishes that are familiar to us and re-jigged them by lowering the fat and carb levels. “This means that in the book, there are basically no carbs, there is not a potato in the whole book, but there are beautiful sweet potato dishes in there. I tried to make dishes that taste good to try to over-ride the desire for things like potatoes.” As well as healthy recipes that taste great, another important aspect of the book, and his change in eating, is the fact that ingredients are accessible and cheap. “I want people to be able to cook most of the recipes in this book from your local supermarket, so the ingredients are accessible and dishes are easy to make. “I am not trying to get people to give up everything, because the most important thing is to be happy, and happiness comes through balance. But if you cook from this book a few times a week, you are going to get results.” The Chef Gets Healthy by Tobie and Georgia Puttock is out now on Penguin (RRP $39.99).
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories