Bills – Surry Hills – Saturday 1 April 2017 – Breakfast

A big change is needed for tourists enjoying holidays in the Sydney CBD. There are very few worthwhile breakfast options in the city that have great coffee and diverse food choices. Not loving the thought of eating at a hotel buffet, we had no choice but to go out to the inner suburbs.

It is surprising, but there are not a huge amount of must try cafes near the city, and several good options are shut on the weekend. In the end we took the easy option and chose to meet friends at Bills in Surry Hills.

Bills is an institution. It has all the ingredients that you need for a successful café. Fame, quality food, decent coffee, good waitstaff, and a nice good looking fitout. It is a script that Bill Granger has used around Sydney and as far as London. I can tell you right now that you could not do exactly the same in Melbourne and expect as much success.

We were here for a good time but not a long time, which factored in the obligatory 20 minute wait. Ordering quickly, most of us had scrambled eggs and bacon, which was good quality. Catherine changed up to avocado toast, and again it was a nicely executed classic. The orange juice was fresh and sweet, and the coffee was nice enough, albeit plain.

There are little things here that you need to deal with though. For a start, our friend Simon (a chef himself) couldn’t believe there was no option for eggs on toast other than scrambled. Putting two and two together it would appear that the chefs don’t want to do poached, or the kitchen is too small to do regularly, or a bit of both. There are poached eggs offered as part of some dishes, and fried too, but not simply with toast and a side or two.

I came here knowing these things, and still decided to come. The reason is simple. There are not a lot of good options on the way to Randwick and I know you can depend on Bills. There is a good chance I’ll be back again next time, or the time after.

Bills Menu, Reviews, Photos, Location and Info - Zomato

Fratelli Fresh – Sydney – Saturday 1 April 2017 – Dinner

Fratelli Fresh is an enormous Italian restaurant in the heart of the Sydney CBD on Bridge Street close to the tourist mecca of Circular Quay. It has had a long standing reputation of providing quality Italian at a reasonable price and enjoys healthy crowds as a result.

Tonight is no different and the five of us sit at a high table towards the back of the restaurant in relative comfort, except for the lower bar of the table that is at leg height when on a stool. Everyone who serves us is friendly and helpful, but they are clearly under the pump, often having to politely ask to come back, and rarely pro-active.

Tagliatelle meatballs

We ordered some shared entrees to start because the number of options for mains is immense. Those entrees gave a good insight into why Fratelli Fresh is still a popular dining option. Each of the zucchini flowers with five cheeses, margarita pizza, and calamari, were flavoursome and well made.

Unfortunately the same issue I have had in one of three experiences at Melbourne’s newer version of Fratelli Fresh occurred tonight – the pasta was bland. I don’t say that lightly because I like the basis behind the now restaurant chain, but it is hard to forgive a linguine panigrattato that relies on few ingredients for its flavour, to be under seasoned, under oiled, and under lemoned.

Linguine pangrattato with QLD prawns

On the flip side Catherine’s beef and pork meatballs with tagliatelle was why I like Fratelli. It was well executed, fresh pasta, with a nice topping. Nothing like the best Italian, but still better than average, especially at the price point. We were dining with friends from Melbourne and Perth, and Dino, who speaks Italian fluently had a great time with the staff, while Matt was getting ready for the National Championships for his shotput, and pasta was perfect for the next day.

Fratelli signature banoffee torta

We stayed for dessert, even though we were all very satisfied already. The Banoffee pie was a good option to share, with richness from the toffee being softened by the cream, in a dish that is becoming a classic far and wide for good reason. Dino, Matt, and Simon, also shared the tiramisu which comes out in a large coffee cup, which is novel.

We had good fun and there are many aspects I enjoy here, but I don’t think I’ll personally be back in a hurry. With so many great options in Sydney, a miss on a main dish like tonight is hard to take.

Fratelli Fresh Menu, Reviews, Photos, Location and Info - Zomato

Sepia – Sydney – Friday 31 March 2017 – Dinner

Autumn Chocolate Forest – soft chocolate, hazelnut and almond, rose petal cream, blackberry sorbet, Black Genoa fig jellies, green tea, licorice, chocolate twigs, crystallised bronze fennel, native voilets

The full circle. One thing is constant though, I have always wanted to dine here. Originally when it opened it was above the Sydney office of the accounting firm I was working for, and I wasn’t sure the feeling I would have dining below work. Last year I heard rumours it was to close, and I wasn’t sure it would be on its A game.

Green tea, tarragon, yuzu “chiffon”

This year I was more than enticed and booked early, as you need to do. We were staying a block away, and it just made sense. Earlier in the day of the encounter I heard that it was to open in Melbourne, and not long after we finished our meal, I realised that the restaurant was actually closing in December and moving to Melbourne!

Snacks from left – Tempura Oba Leaf; Hiramasa Kingfish; Saikou (best) Salmon; Bonito and purple yam

I’m ecstatic for two reasons. I live in Melbourne, and there is something special about this experience that is bigger than the city it resides in. Sepia is a big night out, a special occasion, a celebration, and an event in itself. It has built an envied reputation for a very good reason.

Somehow, on a non-descript, almost ugly corner of the Sydney CBD, the inside of the restaurant and wine bar, is a world away. It is dark and sexy, open yet intimate, with some fine dining features, and bistro style flourishes. The banquettes are comfortable, and the dark wooded tables nice and large, giving an air of luxury.

Service, especially from our sommelier, is exceptional – equal parts professional, comfortable and approachable. There is one draw back though of a very dedicated and diverse floorstaff. Some of the descriptions of the food are difficult to decipher whether by accent, noise or a combination of the two. This means that without a menu you have only a partial understanding of what you are eating. Purposely I have written this review without looking at the menu as I think that is a better way of describing my personal take on the incredible dishes we ate during the evening. However, the captions on the photos are the chef’s descriptions you receive later as you leave (unless you request earlier).

The other potential drawback with not having a menu is you are either at the mercy of the matched tastings (which we rarely do) or the sommelier. Luckily we all worked together, Catherine and I suggesting what we would like to drink, and our sommelier confirming which styles would suit multiple courses during the evening. She was spot on.

Tuna, egg yolk, fromage blanc, unpasteurised soy sauce, wasabi

After our Melbourne Gin Company and tonic aperitif, we started with a glass of the Thalassitis Assyrtiko from Santorini by Gaia. It was indeed versatile with light fruit and great balance, something which was needed with our four snacks to begin. Those snacks included some delightful minced kingfish surrounded by a crispy seaweed (which turned out to be tatami iwashi – a dried flat sheet of sardine), that was a strong accompaniment. There was a leaf above a prawn cracker like wafer with a version of seafood sauce atop. It was a nice beginning.

Next we had a glorious folded piece of tuna, with some dollops of egg yolk and a puree that tasted like creamy artichoke. When you cut into the tuna out splashed some soy sauce, not unlike what happened to my wallet a little later at the end of a great meal.

Spanner crab, heirloom tomato, brown butter emulsion, sake vinegar jelly, pea and horseradish

Our next course was a more substantial parcel of generously portioned spanner crab, which was probably the highlight of my savoury courses, but not by any great margin given the excellence shown by the kitchen. The presentation included some dusting at the table which struck the thin vegetable layer topping the crab with a cool punch, providing contrast and interest between hot and cold, soft gorgeous crab, and the slightly firmer vegetable (which was actually heirloom tomato).

Butter poached black cod, pink and white turnips, finger lime, ice plant, smoked soy dashi

We had what looked like a small piece of fish served with a broth in a little bowl, but turned out to be densely packed and huge on flavour, the portion just right given the richness. The dashi was addictive and I almost finished the last drop. The fish was firm, but delicate, with a pronounced flavour, reminiscent of cod. Some of the vegetable additions in the broth didn’t add to the flavour, but did create some textural balance. By now we were on to a superb chardonnay by Benjamin Laroux from Bourgogne and it delivered an exceptional match, but was expensive.

Chargrilled lamb breast, roasted garlic emulsion, Mexican sour cucumbers, sweet bamboo, daikon

One of the dishes I found a little weaker, but still of a high standard anywhere else, was the torn lamb. One of my pieces was a little chewy, and while the flavour was actually quite intense, the accompaniments just didn’t work for me as well as the other dishes. The second meat dish however ticked all the boxes. Wagyu needs skilled cooking and it received it. The pine mushroom and cream also intensely flavoured, but pairing perfectly. With these courses I tried a wine called Meandro from the Douro in Portugal that had a good lick of alcohol, leading to some slightly jammy fruit on the palate. Catherine went with the Nero d’Avola and I was a little jealous, the savouriness exhibited perfect for finely tuned wagyu.

David Blackmore wagyu sirloin, pine mushroom, kombu, mushroom cream, grilled baby kale leaf

We love dessert, and it appears the team behind Sepia do too. You could hardly call either of our two pre-desserts inferior to the main dessert, in fact, we both were left wondering how it could get any better. The first was a version of strawberries and cream, using alpine strawberries. Just amazing. Then Catherine’s favourite of Sepia’s version of chiffon cake arrived, and as well as being beautifully presented, it was divine.

Alpine strawberries, salted white chocolate chantilly, frozen strawberry and yoghurt

For the main dessert we had a choice and we both chose differently to get a taste of each offering. Catherine had the “apple”, and I had the “chocolate”. It was a bit of trickery, with the apple coming out in a half shell of chocolate, with apple ice cream topped by a medley of tastes and textures. Mine came out looking like a pear in the woods, but was actually a quenelle of chocolate, on a bed of dried fruits, crumbs, and more chocolate. It is a signature dish, and for obvious reason. There is a confidence exuded from the presentation, and the incredible technique used to execute the flavours and textures cannot be easily expressed in words.

Chocolate, caramelised apple cream, artichoke, blackcurrant, cocoa nib, pecan brittle

As I sipped the last few drops from my ten year old Madeira by Henriques and Henriques it became quite apparent that this was one of the top meals I’ve enjoyed in my lifetime. While the memory is obviously vivid, I expect on further reflection in coming months and years that this should easily make my top 10 experiences. Not to mention it is moving to Melbourne, just like I did almost ten years ago. While loving where it has come from, I’m sure it too, will never look back.

Sepia Menu, Reviews, Photos, Location and Info - Zomato

Din Tai Fung – Melbourne, City – Sunday 17 April 2016 – Lunch

Crab meat & roe with pork dumplings

Crab meat & roe with pork dumplings

Much has been written about the famous Din Tai Fung. It is famous having begun in Taiwan, having a long presence in Sydney, and now recently taking up residence at the top of Melbourne’s most beautiful shopping centre, Emporium.

It’s not dirt cheap, but at these prices pretty much anyone can have a try, and the reaction is intriguing to me. My modus operandi, besides using weird words that no-one understands, is to not look at reviews in-depth about restaurants until I’ve tried them, which is an impossible task with DTF given the huge amount of press.

Char Sui Bao - pork buns

Char Sui Bao – pork buns

What I learned in my reading is there are some signature dumplings I need to try, that you have to wait a short time to get a table, and that there are a lot of people who have taken issue with DTF, leading to a Zomato score of a lowly 3.0 out of 5. To give an idea of why that is not ideal, there is a filter to hide places under 3.5!

However, when you look at the reviews only by bloggers, there is an entirely different story of 4.5s and 5s out of 5. Why is this the case? I’m not absolutely sure but it was front of mind as we started to eat our way through several types of dumplings following a leisurely stroll into the city.

Xiao Long Bao - steamed pork soup dumpling

Xiao Long Bao – steamed pork soup dumpling

My first thought is there is a cost aspect where DTF is far more expensive than the average dumpling place. When you have such rich and complex flavours bursting through the crab roe and pork soup dumpling, with a wrapper screaming perfection, the $17 for 6 of them doesn’t bother me in the slightest. But it isn’t cheap.

Shrimp and pork shao mai

Shrimp and pork shao mai

Again, the prawn and pork shao mai are carefully formed, with delectable broth combining with the firm texture of the wrapper making a meal that is revered by most, for good reason. Sure, you do not need a dozen chefs in a relatively spacious kitchen, with years of experience, to make a dumpling that is comforting and full of flavour, but you do need that if you want something just that bit more special. The same goes for most food. Teenagers can cook you a burger at Macca’s, so why would anyone pay extra for Huxtaburger, or an even more expensive burger?

While I need to try a few more places, in my experience, the only dumpling house in the city that can match what we are eating is HuTong, which has always been exceptional, especially for their shao long bao soup dumplings. The ones we tried at DTF are just as gorgeous.

Black sesame ice cream and mango pudding with fresh mango

Black sesame ice cream and mango pudding with fresh mango

The pork buns are very good, but not at the level of the dumplings. The surprise though was the simplicity, good level of sweetness, and sound technique in the reasonably priced desserts of mango pudding with fresh mango, and black sesame ice cream. I strongly suggest leaving room!

There is plenty of conjecture about the merits of Din Tai Fung. I am pleased to say that our particular experience was excellent and at around $30 a head we will be back for plenty more!
Din Tai Fung Menu, Reviews, Photos, Location and Info - Zomato

Rockpool – Sydney, City – Friday 1 April 2016 – Dinner

Valhrona chocolate with macadamia, glazed fig, malt and peach leaf ice cream

Valhrona chocolate with macadamia, glazed fig, malt and peach leaf ice cream

Fifteen years is a very long time by any measure. Restaurants do not enjoy anywhere near the average life span that most of its customers do. So coming back to a restaurant after fifteen years between meals is rare.

Early in this millennium I ventured to the Rocks in Sydney to enjoy, at the time, one of the very best meals of my life. Incredibly new to this echelon of fine dining in Sydney, I didn’t even realise the table next door featured the man himself, Neil Perry, until I was reading the Qantas magazine on the way home to Perth. Not many men have a ponytail like Neil’s and I was a fan having only recently cut my own long hair off! It was unmistakably him.

Rockpool is no longer in the Rocks, but is close by on Bridge Street, a few streets behind Circular Quay, in an old building that is quite breathtaking. While my last visit was long ago, Rockpool has actually been going since 1989 (which has been added to the name to ease the confusion from the similarly named Bar & Grill). That is unique for any restaurant, but this isn’t a family restaurant in the suburbs, this is one of Australia’s consistently best, and most expensive.

Coorong yellow eye Mullet, cooked in turmeric leaf, sauce amandine

Coorong yellow eye Mullet, cooked in turmeric leaf, sauce amandine

Reinventing and changing is required for any going concern to continue with the enthusiasm of youth. While Rockpool matures in experience, I’m fascinated by the creativity on the plate, and the energy of a relatively new location. The reverence to the food is now matched by the splendor of the room, dominated with magnificent arch windows, not needing any dressing up to reveal their beauty. We are dining upstairs and there is cast iron, dark wood, and excellent lighting on the tables, revealing the food, but still keeping a high level of intimacy.

It needs to be a big night out as there simply isn’t the access to funds for most of us to come here as much as we’d like. Eight courses (plus the usual surprise extras) costs $185 and then wine, whether matched, or by the glass (like we chose) is not cheap either.

Roasted Goose from Llangothlin with hot, sweet and sour sauce

Roasted Goose from Llangothlin with hot, sweet and sour sauce

I remember some of the flavours and ingredients from my first visit many years ago, but the refinement of how some of those same ingredients are used is stunning. One of our favourite dishes during the night was mullet wrapped in a turmeric leaf, with a burnt butter, curry leaf, and almond sauce. Part of the taste was familiar like burnt butter and sage on gnocchi; and part of the taste was surprising as if you had discovered a secret combination. How could this perfectly cooked fish go so well with this sauce?

Blue Mountains Wagyu softly grilled, served with oxtail sauce, wasabi and fresh lime

Blue Mountains Wagyu softly grilled, served with oxtail sauce, wasabi and fresh lime

There is a beef dish using nine score wagyu that is as good as beef can possibly taste, combined with another sauce using oxtail that is reminiscent of teriyaki, but different in a way that makes you pine for this sauce the next time you go back to usual, tried and tested.

Kingfish sashimi on enriched Koshihikari rice with Japanese peach and mirin dressing

Kingfish sashimi on enriched Koshihikari rice with Japanese peach and mirin dressing

Mirin and Japanese peach dressing surround generous pieces of kingfish sashimi, the effect of the oily sauce perfect both in presentation, and then to flavour each taste. The familiar texture of Chinese dumplings are captured in a ball of prawn pieces, and eggy prawn mousse, wrapped in delicious crumb, sitting on a squid ink sauce. These are magnificent dishes.

King prawn mousse, rolled in pangrattato, on squid ink sauce

King prawn mousse, rolled in pangrattato, on squid ink sauce

There are some dishes that don’t hit the same heights but are certainly well above average. The first was the smaller size dish of scampi and gooseberries which is sitting in a herb sauce that is a touch too strong for me. The other one was the goose which is beautifully cooked, and rolled in Asian spices, but just doesn’t have the same impact as other game could. I did enjoy the hot, sweet and sour sauce though.

Scampi with grilled cucumber and sherry dressing

Scampi with grilled cucumber and sherry dressing

Besides the excellence in the food, two aspects stood out during the savoury courses. Each waitperson provided professional and friendly service, but the performance was disjointed as a team effort. There were some amusing issues such as getting the hot towel at the beginning of the meal twice from two different floorstaffers. There was also a lightbulb that needed changing on another table which was a little awkward considering all the lights were connected by the same wire, meaning for a few minutes it was more like a disco! Nothing that occurred took away from the evening, but it would probably cause management and Perry to cringe a little. The other aspect to note was the brilliant wines on offer by the glass.

Having started off with a West Winds Sabre G&T we were then recommended a Grüner Veltliner from Canberra which was a good match and something interesting to try. The wine then got to a very high level of quality with Catherine’s Cobaw Ridge Chardonnay from Macedon and my Marsanne/Roussanne blend by Yeringberg which had some age to really lift its impact with the mullet.

With wine service so prompt on each occasion, we decided to order a glass of the Nebbiolo as our goose hit the table. After waiting, and then slowly enjoying each bite, we finished the dish before the staff found the wine (we could see several looking around the upstairs bar). While it left the sommelier less than impressed having finally found the wine, we decided to change our order to a Garnacha/Mataro/Tempranillo from the Great Southern region of Western Australia. It was amazing with the wagyu and we did the right thing stepping up from the lighter red.

Vacherin of Pandan custard with lime granita and mango sorbet

Vacherin of Pandan custard with lime granita and mango sorbet

It was time for dessert and they could not have been more impressive. To begin, mango sorbet sits atop a stunningly presented meringue wrapped around lime granita, coconut, peanuts and pandan custard. In an age of less sweetness in desserts, finally we were eating a dessert with a savoury edge, but still with a level of sweetness that you need after a great number of savoury courses. The combination was absolutely delicious with all flavours having their time in the sun.

Presentation doesn’t get much better than the Valrohna chocolate dessert. With so many technically challenging elements coming together, this dessert was photogenic like no other dish of the night, the glass shard glistening next to the malt and peach leaf ice cream. We were not done with, ending the night with petit fours in the form of a delectable date tart that is apparently a signature of years gone by at Rockpool, and a macaroon with white chocolate.

There were some astounding moments tonight. The precision in technique and execution shown in many of the dishes we tried must be put down to years of refinement, and an obsession with perfection. While that same attention to detail was not exhibited in all aspects of the experience, it is plain to see why Rockpool is spoken about in terms of the best Australia has to offer.

Rockpool Est. 1989 Menu, Reviews, Photos, Location and Info - Zomato

Guillaume – Paddington – Sunday 3 April 2016 – Lunch

Passionfruit

Passionfruit

What better way to plan our next trip to Europe than in a beautiful dining room in Paddington, with the charm of provincial France? French food in Australia was once so cliched to the point of being stale, but modern expressions are anything but dull.

For many years, Guillaume Brahimi has been elevating the cause of French dining in Australia. The wow factor you have from dining in the Opera House is gone, left in the wake of a luxurious part-French, part-Hamptons house. I only tried the Opera House version once; an experience that provided enough great moments to merit today’s Sunday lunch.

Amuse

Amuse

Sunday lunch is only offered at Guillaume on the first Sunday of each month. There is a five course set menu with a choice of two desserts for $150 a person. The diners here have come for more than just the food, it is a glamorous feeling and there is an atmosphere of excitement.

Kingfish

Kingfish

This feeling in the dining room requires a start of Champagne and Perrier Jouet seems just right. Luckily it goes beautifully with the amuse bouche, which is a delicious diced tuna concoction complete with foam for a bit of pizzazz. Next up is our first course of Kingfish from Bateau Bay with smoked eel, shiso, walnuts and apple. Guillaume spells out where each star ingredient is from, and it shows the care and pride taken in his approach to sourcing. Looking at the size of this dish we take a deep breath knowing we probably should not have eaten breakfast, and a bircher muesli at that! In any case, each bite of the generous portion of kingfish is delicious and the combination with smoked eel works along with the classic apple and walnut flavours, and a gorgeous lemon sauce. If nothing else, a touch more apple for each bite would be good, but this is a fantastic start to the meal.

Hens of the Woods

Hens of the Woods

With that positive start behind us we go on to the “Hens of the Woods” dish of intrigue. Catherine and I had been talking about how we don’t miss the proliferation of egg based dishes during degustation menus on the Friday night. So initially the egg “oeuf mollet” from Bulla in Victoria was not overly exciting. But if any culture can prepare the perfect egg, it is the French, and when adorned with gorgeous mushrooms, truffle, and the crisp layered potato, you have a terrific dish.

KIng George Whiting

KIng George Whiting

By this stage we had moved on to the Paringa chardonnay, which naturally suits the next course. From Port Lincoln in South Australia, the King George Whiting is extremely exciting. This is one of my favourite fishes, but it needs accompaniments that lift it given its subtle flavour. The whiting itself is perfectly cooked, but the accompaniments of celeriac puree, and the sauce, whilst good, was not the quality of the previous dishes. The dish needed texture, but it was a bit fiddly with the crisp bread. There is some work to do.

Beef

Beef

The next dish was something else though. The wagyu beef from New England in New South Wales is stunning. Paris mash is served at the table from the fancy saucepan. This mash and the turnip puree are outstanding accompaniments, and the jus is delightful too. Adding to the finesse of the dish is a glorious wine from Saint-Emilion combining merlot and cabernet franc in the best possible way, with just the right age to work with the beef.

Valrhona chocolate

Valrhona chocolate

We had to try each of the desserts, so Catherine ordered the passionfruit souffle, and I chose the Valrhona chocolate. The souffle sources passionfruit from Gympie, but the star of any amazing souffle is the technique of the pastry chef. This is no exception. Add some theatre from the pouring of creme anglaise at the table and you have an exemplary performance. The banana and passionfruit sorbet is perfect too, adding refreshment and balance to each taste.

Petit fours

Petit fours

They are both different, but the Valrhona chocolate is the equal of the other dessert. The components of chocolate shards, biscuit, hazelnut cream, and textural chocolate crumb, all combine into a complete and delicious dessert. It doesn’t get more French than some souffle and chocolate for dessert, and we are perfectly fine with that! On top of this the pre-dessert was also beautiful (lychee, mango, coconut featured) and the petit fours we tried of the several offered were all fantastic!

The service is performed by a mainly French staff, adding to the feel of the restaurant. On the whole the operation is seamless, but there are some minor misses, mainly with my Aussie accent, that mean there is still the opportunity to improve. However, on one particular front the staff went above and beyond, meaning small misses can easily be overlooked.

To say this is a pleasant way to spend Sunday afternoon is a dramatic understatement. The servings are generous, the ingredients in the dishes are indulgent, and more importantly, work together in mostly classical ways, but with the right touches to enhance the flavour. Add some elegant wines to the mix, professional service and a dining room to remember, and you have all the hallmarks of what I love in a restaurant.

Guillaume Menu, Reviews, Photos, Location and Info - Zomato

Bourke Street Bakery – Surry Hills – Numerous Occasions

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Rarely do we fall in love at first sight when it comes to restaurants. Many times we have an amazing experience, but cannot afford to go back any time soon, or want to try a new experience given the price tag.

Is that why we often say we “love” places like bakeries and gelaterias when trying to explain our affinity towards them? Many times I have said I love Messina or Beechworth Bakery and well and truly adding to a reasonably long list is the Bourke Street Bakery. There are numerous outposts but Surry Hills is the original.

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More than once over the Easter weekend, we were here for lunch or afternoon tea. It was Catherine’s first time and the way I described it was “everything is good – pies, croissants, cakes, breads – everything!” Luckily I didn’t ruin her experience with a heightened expectation that could not be met. Even the coffee is pretty good here.

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The pistachio creme brûlée may have been the ultimate sweet from the selection we tried over a few days but only a short margin away was the brandied prune custard tart, rhubarb and almond tart, and the lemon curd tart.

While on Good Friday we tried a vegetarian sausage roll with eggplant, the best savoury was our pie with beef brisket on the Sunday which had enough red wine sauce (and mushroom) to not need any of the tomato variety added.

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Something that made some of these treats taste even better was eating them at the harbour beach in Vaucluse. While it might be called “Shark Beach” there is nothing dangerous about it – one of the great inner harbour beaches Sydney has to offer, complete with a shark net just in case.

This bakery makes a beeline towards complete and utter happiness, not to mention yet another love.

Bourke Street Bakery on Urbanspoon