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Expansion of the famous Bills enterprise to new locations like London, Tokyo and Honolulu has its benefits back home here in Sydney where the Bills ‘juggernaut’ all started. I look forward to exciting new recipes like this one when the time comes to change the menu again.
It’s the hardest thing to change ‘comfortable’ eating habits at any time, but when I’m putting effort into regular training to improve flexibility, and take my belt in one notch or two, it’s worth the ‘sacrifice’.
Flat White Woollahra
Salad versus Sandwich
A TASTE OF THE PELOPONNESE IN POTTS POINT – ITHAKA KAFENEION
Of course a splash of Greek olive oil over the vine-ripened, really red tomatoes, chilled cucumbers with a crunch, juicy kalamata olives, and sheep’s milk Greek white feta cheese make for the best Greek Salad.
Also, I can’t go past the Biftekia (meat balls made by Nia’s mum, Maria) with Nia’s own tzatziki of yoghurt, garlic and cucumber, on the side.
FRATELLI FRESH POTTS POINT
It’s not only the food that’s so fresh here. The staff has such a bounce in their step, so fresh, always extending a great welcome. I ruminated this afternoon while waiting for my fish on how a New Zealand owner can run an operation that appears so culturally Italian; energetic, young Italian personnel, and a huge Italian influence on the blackboard menu.
And after lunch I pick up a basket and do some fresh produce shopping to carry me into next week. I always have bananas and blueberries in the house for my rolled oats at breakfast; and avocado, tomatoes and cucumber are a staple for when I fall back on a can of tuna or red salmon for an unplanned meal.
THE APOLLO – CONTEMPORARY GREEK IN POTTS POINT
y friend of many years, Juanita, announces in the middle of the repast piled before us at Sunday lunch at The Apollo today, that she would walk across the Sydney Harbour Bridge any day to enjoy a meal this good!
I only have to walk around the corner, but I heartily agree with her. A glass (or two) of chilled white wine from the slopes behind the township on the Greek island of Santorini, washes it all down so well.
In addition to the baked eggplant and BBQ pork belly, the baby okra with mint and vinegar, and shaved iceberg lettuce with grated sheeps milk cheese made for a perfect meal.
KL KITCHEN KINGS CROSS
Toasted slivered almonds provide not only a wonderful flavour but also a crunch, as does the chopped celery. Surprisingly the tarragon vinaigrette designed for the poached chicken goes very well with the prawns and cherry tomatoes. And I love the capers scattered through it. A squeeze of fresh lemon and some cracked black pepper and I’m away.
Scraping every last skerrick of leftover toasted almonds, capers and celery from the plate is a taste delight!
Combining these quality treats with easy ‘at home’ salads with a can of tuna or red salmon ease the transitionary ‘withdrawals’ from less healthy, carb-heavy options.
Fish Face Darlinghurst
My grilled fillet of Hapuka arrived at the table on fried dandelion leaves and barley with instructions from the chef to commence eating from one end and make my way to the thicker piece as it continued to the turn. Unusually, Sean suggested a Pinot Noir to accompany the fish this evening. So good!
WILBUR’S LLANKELLY PLACE KINGS CROSS
Half a suckling pig goes into the oven every day at Bourke Street Bakery in Potts Point (branch of Wilbur’s), and I find it difficult not to go there frequently to enjoy this succulent meat, pulled from the carcass and added to a fresh bread roll with strips of crackling as thin as paper. Dill mayo and crunchy home-made cucumber pickles top it off. The smiling Jean from Dubbo is another reason to drop in for a bite.
In a slightly more healthy vein, is the Bresaola with Fig Salad at Wilbur’s.
FRATELLI PARADISO CHALLIS AVENUE
Fratelli is always good for a plate of linguini with sweet scampi and fresh tomatoes for a lazy Sunday lunch. One glass of pinot grigio usually leads to two, and the simple green salad is a perfect accompaniment. Of course, the home-made small bread rolls with imported olive oil should never be eaten with a pasta, but I do. Too good!.
NOW BACK TO BILLS WOOLLAHRA
How could I go past a ‘coconut poached chicken sandwich with cucumber and lime mayonnaise? The old Iceberg lettuce has made a great comeback of late. Restaurants like Bills, La Croix and The Apollo, which serve it chilled, in wedges and with a light dressing are ahead of the pack.
And I won’t mention the pavlova.