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 MoreURBAN TADKA - TERREY HILLS, SYDNEY
The Lamb Tujj Adraki Champein were delicious slow cooked grass-fed spring lamb cutlets marinated in garlic infused hung yoghurt and hand ground spices and served on a pea mash.
Read MoreMARINERS RESTAURANT - HAMILTON ISLAND, QUEENSLAND
This two-tiered seafood feast had hot food on the top level and cold food on the bottom. There was pretty much everything covered and chips and salad there too!
Read MoreSPUNTINI - CONCORD, SYDNEY
This tender juicy Westholme Wagyu beef rump MBS5 +250gr with macadamia pesto was expertly cooked and beautifully medium rare and sliced which made it great for sharing.
Read MoreBOMMIE - HAMILTON ISLAND, QUEENSLAND
The house made fettuccine came served with bugs, prawns and king fish roe all in a cream of cider reduction with gremoulata. There was no shortage of tasty seafood here.
Read MoreFATT PUNDIT - COVENT GARDEN, LONDON UK
These mixed vegetable momo’s were a vibrant green colour and came steamed and filled with spinach and mushroom. They had two dipping sauces and were delicious.
Read MoreMARRA BAR & GRILL - (INSIDE COOGEE BAY HOTEL) COOGEE, SYDNEY
This beautiful cut of Scotch Fillet. It was cooked perfectly to order - medium rare - and came with a serving of its own lovely fluffy creamy mash and a very nice peppercorn jus.
Read MoreLOTUS DUMPLING BAR - WALSH BAY, SYDNEY
The crispy chicken with shandong sauce had whole crispy chicken pieces with tender juicy meat inside and the sauce had a lovely sweet and sour flavour
Read MoreVOLCANOS STEAKHOUSE - PARRAMATTA, SYDNEY
The outstanding Beef Short Ribs were slow cooked for 12 hours, basted with their special rib sauce. This was unbelievably tender. When you lifted up the ribs, the meat was just falling off the bone.
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 MoreITIHAAS - PARRAMATTA, SYDNEY
Goan Fish was a colourful Barramundi dish full of flavour from infused mustard and kokum in a coconut gravy. The fish itself literally broke away as you cut into it.
Read MoreTHE COLONIAL BRITISH INDIAN CUISINE - BALMAIN, SYDNEY
The Colonial British Indian Cuisine is such a great place. The atmosphere is relaxed, the drinks hit the spot and the food is absolutely delicious. We will definitely be back!
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