Their motto is 'bringing you epic craft beer on tap' and The Noble Hops certainly stays true to their word – with delicious and pretty hard to find brews that change regularly enough to keep local beer fans happy. If you feel like drinking something from a bottle, they serve over 40 beers so you're […]
It is ‘Thirsty Thursday’ at the Dove & Olive, and in addition to $5 craft beer schooners, everyone seems to be tucking into the $9.90 burger special. This would normally seem par for the course, but since it is 38 degrees outside I can’t quite face a burger and just need something cold.
Scratch beneath the hipster veneer and many venues come up lacking. Underlying kooky décor that includes a glowing sakura ceiling in the upper bar, and erotic shibari prints, Edison bulbs in birdcages and dangling autumnal leaves downstairs, is both clever architecture (courtesy of FJMT who did neighbouring Surry Hills Library) and a raison d’etre.
If there’s a better BBQ Beef Short Rib ($44) in Sydney, I don’t know where to find it. Luke Powell coats his fat, juicy ribs in little more than salt and pepper, and sticks 'em into the wood-fire smoker for nigh on sixteen hours. Yep, they go in at 11pm and come out just in time for dinner the next evening.
Bright, sunshiny colours and a cosy, welcoming interior transform this difficult corner space into the type of spot you’ll probably enjoy spending time in. Throw in a waitress with a Caribbean grandmother, and you’ll soon have the toasted coconut topped Bowl of Corn ($8) and vibrant, soupy Callaloo Greens ($8) on your table, with some idea about how to eat them.
A woman walks into a bar, and two minutes later, she’s got her favourite Japanese beer in a can – Yona Yona Pale Ale ($11) - in hand, watching B-grade film clips, while casually eyeing off a diverse crowd venturing behind back-lit rice paper screens.
The first thing you’ll notice after stepping into Damda, beyond the strong design aesthetic, is the monstrous, smoke-belching oven. It’s admirably manned by a smiling, tattooed, Korean coal-master.
’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.
Pungent green fire is igniting my nasal passages, but I’m smiling! The genius addition of glossy wasabi mayonnaise to Lan Yuan Angus Beef ($26) makes it an easy favourite in Top Ryde’s new ‘bamboo garden’.
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.