“Do you love it already?” I hear Megan say at the next table. Later she coos: “it’s a guilty pleasure,” about another dish. I’m here for the cocktails (all $17.50), starting with an Enmore Collins, where Tanqueray Gin is gently underpinned with house made ginger syrup, lemon juice and fresh mint. Terrific. But after overhearing Megan’s excitement, I reckon I should eat. She’s right: the duck rillettes with peaches, foie gras and duck fat toast, are heavenly.
Chilli heat is measured in Scoville units, and this new Balmain entry is so hot, it blows it right off the peninsula into Surry Hills - which is actually where I’d expect to find a bar this good! Returning to Wilbur Scoville’s helpful scale, it basically tells you how many times you’ll need to dilute the capsaicin oil until that red-hot burning sensation ceases.
Foodies’ Diary: Hold Off Hibernation
With each passing day, winter draws nearer. The inevitable arrival of the cold always fills me with a sense of desperation; an urgent need not to waste any sunshine that happens to flow my way. So do use the merry month of May to hold off hibernation and fatten up on foodie pleasures to survive the long winter ahead. After all, bikinis rarely look quite so far away…
Foodies’ Diary: Summer Bits & Bites
It’s always nice to see Aussie businesses recognised on a world stage, but it was particularly nice to see Victor Churchill, a butcher, win at the International Interior Design Awards. They beat the world's best retail stores, and owner Anthony Puharich was in New York to receive the award.
Sydney’s Mexican revolution continues with another fast, fresh anglicised Mexican venue rolling out in Darlinghurst. With their closest competitor only footsteps away, they’ll need to carve out their own niche - my hit prediction is it will be their luscious marinated lamb steak... but I digress.