“Pho is a beef noodle broth,” says Mylisa Nguyen (ex-LuMi Dining) emphatically, before continuing: “there’s nothing vegetarian in Vietnamese food.”
What do truffles smell and taste like? Mushrooms, old socks, male pheromones, forest floor, umami and sex were all thrown about during my visit to Madame Truffles.
Salty, sweet, sour and... not. Fried Chicken Ribs ($10) with chilli-lime glaze were touted as the entrée to choose if you like it hot, but they lack any sort of real chilli kick.
The gentleman at the next table is wooing his date with stories of ICAC. He gestures to another table explaining that they’re barristers, working on a three-week case.
While I know my pirozhki (filled Russian buns) from my blini (pancakes) I must admit to being a bit lost with Russian cakes. Olga Rogacheva from Izba Russian Treats in Newtown helped me get up to speed, ahead of her new store’s grand opening in Broadway Shopping Centre.
After meeting personable founder of Nissos Craft Beer, Alexandros Kouris, I was keen to give his beer a whirl. What I found was a lovely, clean and refreshing pilsner, with enough flavour not to be boring.
During his recent visit to Australia promoting Nissos Beer, founder Alexandros Kouris, told me Alpha Restaurant produced the best Greek food he had in Sydney. Sliding into the stately restaurant, that simultaneously summons monumental history and lazy days by the seashore, I start to see why.
Twenty-six year old Zac Stanning (ex-Public Dining Room) has been a head chef for six months. Teaming that with a triumvirate of owners - Stephen Thompson, Tony Binning and Alex Searle – “all sommeliers by profession”, and you have what could be a recipe for disaster.