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 MoreTHE ALCOTT BAR - LANE COVE, SYDNEY
These very tasty spinach and Manchego croquettes arrived in a serving of three, piping hot, crisp on the outside and oozing with delicious cheesy filling.
Read MoreVIA ALTA - NORTH WILLOUGHBY, SYDNEY
The Manzo was the most tender juicy beef cheek served on a vibrant bed of bright pink beetroot polenta and wilted black cabbage.
Read MorePAPA'S PIZZA & PASTA RESTAURANT - ST IVES, SYDNEY
This dish - gamberi olio with fettuccine - had tiger prawns with a mix of chilli, extra virgin olive oil, garlic and basil. It had plenty of plump prawns and lovely flavours.
Read MoreWATERGRILL - ABBOTSFORD, SYDNEY
The Salmon fillet came with sweet corn and quinoa tabbouleh, yoghurt sauce, cherry tomato and lemon. This really was a lovely and substantial meal.
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 MoreQ DINING - CIRCULAR QUAY, SYDNEY
The Lamb Rump was on a carrot puree and topped with honey-glazed heirloom carrots. Thick and deliciously pink it had lamb jus and toasted sunflower seeds.
Read MoreIL BACIO - DARLING SQUARE, SYDNEY
The Risotto Beetroot had beetroot, Gorgonzola and carnaroli rice. It was such a vibrant and visually appealing dish. The Gorgonzola was subtle too.
Read MoreSIMPLY SPANISH - BOURKE ST, MELBOURNE CBD
The tinned Cuca anchovy fillets were in olive oil and served with a bowl of caramelised fennel and toasted bread. This is a dish to have again and again.
Read MoreMACCHIATO - SYDNEY CBD
The calzone was a monster. It was filled with slow roasted Junee lamb ragout, Stracchino cheese and fior di latte with radicchio and a bowl of tzatziki.
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