MissDissent (missdissent) wrote,

This Week's Food News

Published in the City Hub, Bondi View and City News.

WEBOre Del Sole

Two venues that are firmly holding onto the idea of the endless summer are North Bondi Italian Food and Neild Avenue. To help us all believe, they’re offering up four-buck Campari and Aperol cocktails with free snacks each Saturday and Sunday from 4-6pm. They’re calling this happiest of happy hours the hour of the sun - Ore Del Sole. Dedicated to ensuring you only drink the best cocktail, I’m road testing this one myself on the weekend. Stay tuned…

Last night I headed down to the trendy little arcade off Campbell Street that is home to Paperplanes. Both it, and nearby MissChu, were buzzing! As the weather gets colder, I predict it’s going to become the Bondi it-spot to down a steaming bowl of ramen. That’s mostly because your selected noodle soup (shoyu black, miso yellow or hot and spicy red) is only fifteen bucks. It’s backed up by drink specials, like my personal favourite TsingTao Beer for just five bucks, or if you want to get all classy, you can drink a Chee Chee Mule for ten. Head down Monday to Thursday to try it out…

Brown Sugar is a Bondi institution for a reason - I still remember my first bite of their mile-high creamy fish pie. The brother-sister team behind it, Neil and Lianne Gottheiner, are set to revolutionise the humble bagel sandwich in their new eatery: Lox Stock & Barrel. They’ll be dishing up Northern and Eastern European dishes, inspired by the delis of New York and London. I’ve got secret eating agent Alex Harmon hot on the trail, and have earmarked it for my own visit when they get their hours extended, for a dinner of Hungarian braised paprika chicken with nokedli dumplings.

The idea of eating sweetbreads and tongue with raisins, almonds and gingerbread has piqued my interest about heading back into Guillaume at Bennelong. Not only is it an exceptional iconic spot, this year they’re celebrating twelve years. The anniversary has given Guillaume Brahimi cause to go back to the drawing board, creating (with head chef Jose Silva) a new four-course/four-option menu of twenty dishes. Throw in a former Sydney Morning Herald Sommelier of the Year in the form of Chris Morrison, and you’ve got all the ingredients for a memorable night out. Save me a table…
Tags: cocktails, events, food
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