These huge Yamba prawns were chargrilled and brushed with Angelo’s homemade XO sauce. They had a wonderfully crisped outside with a soft juicy meaty centre.
Read More5TH EARL - ROSEBERY, SYDNEY
The T-bone cooked your way - medium rare in this case - was cooked perfectly and was full of flavour and so tender we did not need our steak knives. It was a big sized serving yet again.
Read MoreBRASSERIE L'ENTRECOTE - PYMBLE, SYDNEY
La Saint Jacques was seared Noosa scallops on a puff pastry base spread with tangy onion jam and all topped with a beautiful mound of foil gras mousse drizzled with truffle oil.
Read MoreRST SEAFOOD RESTAURANT - NORTH FITZROY, MELBOURNE
Any place with crab bruschetta is a friend of ours! This was amazing. It had slivers of crispy wafer like bread topped with avocado and a tangy crab mix.
Read MoreCASA RISTORANTE ITALIANO - KING ST WHARF, SYDNEY
This truffle prosciutto pizza, had aged prosciutto Parma, mushrooms, fior di latte cheese and truffle oil. It looked so good when it arrived - and tasted even better.
Read MoreMERCATO E CUCINA - GLADESVILLE, SYDNEY
The La Campagna pizza was amazing. It had sautéed mushrooms, great truffle flavours and Parma Prosciutto all on a delicious pizza base.
Read MoreVIZIO CAFE E CUCINA - WOOLOOMOOLOO, SYDNEY
The delicious Scialatielli alla Marinara was King prawns, calamari, mussels, mantis shrimp, tomato, chilli and white wine served mixed with pasta.
Read MoreROMA SPARITA - ROME, ITALY
The late Anthony Bourdain once described this tagliolini cacio y pepe as “This could be the greatest thing in the history of the world”.
Read MoreVERACE PIZZERIA - MACQUARIE PARK, SYDNEY
Their Melbourne restaurant had Best in the World for their Margherita Pizza. Here and it was great too. It had nice topping and a lovely crust from their woodfired oven.
Read MoreELEMENTS BAR AND DINING - POKOLBIN, HUNTER VALLEY NSW
The tasty potato gnocchi came served with pumpkin puree, lovely fresh asparagus tips all topped with shaved pecorino. It was a lovely starter.
Read MoreFIRESTONE - HORNSBY, SYDNEY
The Pene Boscaiola - or stuffed bread pasta - had pasta, mushrooms, pancetta, fresh herbs, Grana Padan and creamy white sauce all in a fresh bread roll.
Read MoreQUEEN ST EATERY - BERRY NSW
Grilled King prawns with flambé sauce au Pernod sounded so good. The quite subtle sauce added another layer to the lightly grilled and juicy prawns.
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