I'm kicked back on The Vic's back deck, soaking up the sunshine and enjoying a wine when I catch the moment they first notice each other. I watch their playful interactions heat up before animalistic lust takes over and the pair threaten to consummate in the corner...
While the predictable consequences of Lockout Laws are reaping havoc upon the character of Newtown, a level-by-level revamp is occurring in the original 1832 site of the ‘new town store’ from which the suburb drew its name.
Remember that ramen burger from the Noodle Night Markets that blew everyone's minds? Well now it’s found a permanent home at David Yip's One Tea Lounge & Grill. Since launching, Yip has become the matcha man, infusing green tea into at least 80% of the bar's menu.
Being a Dallas native by origin, I can understand the growing obsession with Texas BBQ here in Australia. One of the links I certainly did draw between this fixture of the American culinary world, and Ribs & Burgers, was the service.
’m watching my third season of BBQ Pittmasters. I don’t know whether my obsession with this show is about celebrating artisan craftsmanship, or well-cooked brisket. What Myron Mixon has taught me is that tender, tasty brisket has a charry crust and good pull on the slices.
When your face is as scarred as mine is, it becomes difficult to successfully grow a beard. Fortunately, there are only seldom situations where beards come in handy, such as when shrouding your identity after a bank heist, or when tucking into one of the artery-clogging staples at Paddington’s Cheekyburger.
Garnished with a slider, hot wing, and prawn, The Bloody Hell ($25) is without a doubt the most ridiculous cocktail I’ve ever seen. A chilli-infused Bloody Mary, it is but one of ten variations of the classic at the appropriately named Bloody Mary’s, made with in-house blended tomato juice, and with a spice wall for heat customisation.
“Thanks for warning me that this place was fancy,” my date snarks as we enter the bar. “I might have ditched my hoodie and Kmart jeans for a dress if I’d have known we were going to posh it up.”
With dumplings one buck each on a Thursday night, most patrons are tucking into steaming bamboo baskets—but at The Balmain Hotel there’s also a new menu to try.
It’s the inkblot test – whether you think of a knock to the face, or a succulent hock of pork. Although here, co-owner Diana Thompson assures us, “Knuckles is just a fun and easy to remember name.”