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Churrasco Coogee

I know Bridesmaids gave all-you-can-eat Brazilian a bad name, but Sydneysiders have clearly moved on, because this joint was pumping on a cold Friday night. The bright murals and good-looking Brazilian staff are both eye-catching in their own right; and at $44 for unlimited meat, you can’t beat the price.

Gaucho Grill

Unlike some of its South American neighbours, Argentinean cuisine isn’t about eating marathons of meat – this was nothing like the gaucho (meaning cowboy) grill I had in mind!

Boteco

It may come as a surprise, but not all Brazilian has to be an endurance test in protein consumption. Petiscos or ‘tasty foods’ at this small bar accentuate an excellent list of cocktails including Sydney’s best Pisco Sour ($16).

Last Dregs of Summer

In case the cooler weather hasn’t reminded you, Autumn’s on the way. So this week I thought I’d arm you with some foodie adventures to help you savour the last dregs of Summer.

Churras *UPDATED*

“You’re new to Brazilian? Don’t worry, I’ll take care of you,” echoes from a neighbouring table. And take care of you is exactly the Brazilian passadores do; their skin glistening as they man the churrasco before a back-lit image of Christ the Redeemer.

Braza Churrascaria

The maddening aromas of charcoal and meat captivate me every time I drive past. It’s taken me a while though, because Brazilian places are often a festival of meat without much else going on. I will now eat humble pie.

The Fat Food Critic & Matters of Taste

When you’re a fat, 36 year old food critic, and a lime green hoon car pulls level with the window of your little, red Honda Jazz, smiling briefly before staring straight ahead and going about the business of turning the corner quickly, is actually a pretty reasonable response. After all, you might take the girl out of Bankstown, but you can’t take Bankstown out of the girl!

Churras – The Brazilian Barbecue

Handsome Brazilian men bearing sixteen different skewers are the main attraction here - it’s called Rodizio ($35/head) and is the Brazilian method of continuous service. All concerns about hygiene are headed off at the pass with each diner getting their own set of tongs to sample the wares of the smiling crew; along with bottomless sides including addictive creamy banana, crisp cassava, crunchy polenta, salad and one of Sydney’s better black bean mixes.