Dining Out

I love to eat out.  Whether it be high end 3 stars venues or a cheap & cheerful, its always great to try new places and indulge my passion for good food.

Along with places I find in my travels, I look forward to sharing with you some of of my culinary dining experiences as I explore all kinds of food from around the globe, found right here, in the cultural melting pot that is Sydney.

Baffi & Mo, Redfern

Black Star Pastry, Newtown

Nourishing Quarter, Redfern

Restaurant ‘X’

Sbiza, Kingsliff

Sushi School


2 Responses to Dining Out

  1. Kate Henshaw says:

    Hello! I love your blog. It looks good and you have some great recipes. As you are Sydney-based I thought I would just let you know about our gluten-free corn fritters. We cook at Bondi Farmers Market and Marrickville Markets each weekend. Starting as jam and relish makers, the “tasters” we were offering at the market stall soon became a talking point – especially our corn fritters. People wanted to buy them! So we started to cook them and it all grew from there. Our sister-in-law is Celiac and we knew how frustrating it was for her at a growers market… So, corn fritters are easy to make gf – and we mix up our own gf flour mix. We are careful about maintaining our gluten-free integrity. Recently we added meatballs as an option which contain wheat (cooked separately of course), but I’m researching making them gf as well – I’m really keen to be exclusively gf for all our products. We have cooked at two music festivals and are about to go up to Splendour in Byron Bay.
    Just thought I’d mention all this to you. If you ever come to Marrickville, drop in to our stall and say hi.
    Cheers, and keep up the good work!
    Kate from Fritter House.

    • Thanks for the feedback Kate. By coincidence I actually went to Marrickville Markets on Sunday for the very first time – and guess what – I had some of your corn fritters !!! They are delicious. I had the Moroccan flavour.

      Keep up the good work yourself – and for catering to the ever growing gluten intolerant amongst us 🙂

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