You would have thought planning an outdoor event in Sydney at the start of February would be a relatively safe bet. Think again, Mother Nature has an ulterior motive this year ripping us off with non-stop rain. We had romantic intentions of hosting a unique event under the twinkling stars on a balmy summer evening. We’d dine by candle light in the middle of Centennial Park’s perfectly manicured grass and enjoy some of Sydney’s finest food.

At least one part of our master plan came to fruition. The food at Centennial Dining is worth battling a soaked umbrella and wet toes. Enter via the Woollahara Gates on Oxford St and take the long road veering right until you reach the floor to ceiling glass walled restaurant. For those brave enough to follow my instructions there was champagne on arrival and the lure of warm hospitality.

Staying true to our theme ‘Cooking Under the Stars’, the chefs were set up outside, yes they were under umbrellas and yes, we’re sure high up in the cloudy sky there were some stars. Standing in the dining room, looking out across the beautiful green park, prawns lined up on the BBQ, a drink in hand I thought, this is going to be a good night. After all, at least I wasn’t out running, leaping and stretching in the rain like half of Sydney’s crazy fitness junkies.

Yamba prawns and mango salsa

Head Chef Dwight Peters joined Centennial Dining just over two months ago and is here to stir things up. With a focus on locally sourced produce he aspires to educate diners on the concept of ‘paddock to plate’ and strengthen the relationship between supplier and diner. Dwight has been cooking since the age of six and worked with his mother and brother, both chefs, on cruise ships for years before working in five star hotels. Now with children of his own he enjoys foodie road trips to the fish markets and regional farms to teach his kids.

We had our own mini lesson with Dwight elaborating on the evening’s menu. To start, we had an amuse bouche of Yamba prawns and mango salsa. Perfectly cooked on the BBQ before our eyes and plated so delicately this was a great start before moving on to the entree. The Jasmine and miso cured kingfish, pea flowers, watermelon, ponzu dressing was almost too pretty to eat. I’m glad I did though, the sashimi style kingfish was very fresh and the watermelon really worked although I’d never tried the two together until that night.

Jasmine and miso cured kingfish, pea flowers, watermelon, ponzu dressing

Grange beef tenderloin, charred eggplant, cep and rosemary jus

mushroom gnocchi

For mains we had the Grange beef tenderloin, charred eggplant, cep and rosemary jus. This was a highlight dish of the evening with enticing presentation and strong flavours. My beef was cooked just right and I made sure I got every drop of the rosemary jus with the roast potatoes. For those non meat eaters, a mushroom gnocchi was on offer.

young coconut panna cotta, tuille and raspberry sorbet

For dessert we had young coconut panna cotta, tuille and raspberry sorbet. I only wish the panna cotta was bigger as I absolutely loved it. Can I have the recipe please chef? Even those who don’t normally love dessert enjoyed this dish, though most were unsure whether to eat the flower or leave it as decoration. As with all good restaurants, if it’s on the plate it’s edible.

Centennial Dining is open 7 days a week for breakfast and lunch. It’s available for hire any night for a truly inspiring evening. I’ll be back, rain or shine.

But enough about what I think, let’s hear what our foodies have to say…

xxMs Darlinghurst

Head Chef Dwight Peters

Centennial Parklands Dining

Grand Drive, Centennial Park

02 9380 9350

Open 7 days, 8am – 4pm

Available for private bookings 7 days/evenings

http://www.cpdining.com.au

The best way to kick off a new year is to remember the things that matter most in life. Time to take a moment and enjoy friends, family and even the company of strangers. Not Bread Alone in Crows Nest has been sharing the foodie love for over 11 years serving loyal customers for breakfast, lunch and dinner. Tucked off Pacific Highway I’m sure hundreds of people have driven past this restaurant, many more would have dined here. The leafy trees shade the outdoor tables and this particularly balmy night called for alfresco dining.

Owner, Barbara Lloyd could easily be everyone’s adopted aunty. The one whose house you love to visit because you know you’ll get spoilt with home cooked treats, delicious wholesome meals and if you’re lucky a goodie bag for the road. Barbara’s mother owned gourmet cafes decades ago and food was always a way expressing your love for one another. Those beliefs have been passed on and shine through at Not Bread Alone.

Our first Secret Foodies event of the year is all about sharing. The entrees certainly brought people together as did a glass of 2011 Forest Hill “Highbury Hill” Chardonnay. Seafood platters with sautéed prawns, whitebait fritters, salt and pepper squid, grilled fish and mussels were laid one each table. Then antipasto plates with smoked salmon, leg ham, Danish feta, roast vegetables and dip. Try the assorted breads including bruschetta, garlic and pesto bread. They go really well with the antipasto.

seafood platter

antipasto plate

assorted breads

For mains we had barramundi with sweet potato, baby bok choy and a sweet chilli and coriander butter. My favourite main dish was the perfectly cooked eye fillet steak with sautéed mushrooms and a red wine jus. Another favourite was the baked chicken breast wrapped in proscuitto and pesto with a red capsicum sauce. For the pasta lovers the roast pumpkin risotto with mushrooms and spinach hit the spot. Barbara buys all of her fruit and vegetables fresh from the markets daily. The watercress and orange salad and mixed steamed vegetables made it obvious. The Smith & Hooper Cab/Merlot Wrattonbully SA 2005 went particularly well with the steak and risotto.

eye fillet steak

baked chicken breast

barramundi with sweet potato

roast pumpkin risotto

mixed steamed vegetables

watercress and orange salad

One of the best parts of dining at Not Bread Alone is the dessert menu. Just as most of us thought we couldn’t fit in another bite the dessert platters arrived. Crepes with fresh strawberries and maple syrup, fresh raspberry crème brulee with tuille and rhubarb and apple crumbles served in individual dishes. My favourite dessert was the chocolate brownie with chocolate sauce. A glass of the 2005 Yulumba late harvest Viognier Wrattonbully desert wine was a great match.

fresh raspberry crème brulee

rhubarb and apple crumbles

chocolate brownie with chocolate sauce

crepes with fresh strawberries

To finish our night Barbara offered her own blend of coffee roasted on site. What’s in it? She won’t tell, top secret. We’re not the only ones who like to keep hush hush.

At Not Bread Alone you’ll find honest Australian fare with comforting portions at a decent price. There’s no pretension and it’s certainly not fine dining. It’s your local neighborhood restaurant that consistently serves good food.

But enough about what I think, let’s hear what our foodies have to say…

Barbara Lloyd, Owner

Not Bread Alone

Shop 2, 376 Pacific Highway, Crows Nest

02 9966 9788

Breakfast Mon-Sun 7.30am-5pm

Lunch Mon-Sun 11am-5pm

Dinner Mon-Sat 6-11pm

http://www.notbreadalone.com.au/

“Tonight Secret Foodies is at a place starting with O. You’ll find it at D’Albora Marinas, The Spit, Mosman. See you there at 7pm. xxMsD”

After the sixth person walked into Orso and asked for Secret Foodies I’m sure the restaurant owner was ready to start throwing plates. There is only one hated restaurant at The Spit in Mosman, I’m sure, but apparently it’s not the only one starting with O.

Thankfully everyone made it across the road to Ormeggio at the Spit where Secret Foodies’ Italy By The Ocean dinner was waiting to erupt. I’ll admit this Italian restaurant is not the easiest place to find. Miss the sharp turn off to the car park and you’ll find yourself driving over the bridge and on route to Manly. You’ll also have to saunter past a showroom full of luxury boats only to be met by more beautiful boats bobbing next to your dinner table. I want a boat.

Back to Ormeggio…

It’s not the sunniest day in Sydney but despite trickles of rain every window is open facing the ocean. A cool breeze flows through the restaurant and we’re handed Bellini’s. Inside the restaurant is simple with white table clothes, wooden chairs and warm lighting. Who needs OTT fit outs when you have enviable views? Likewise, why be distracted when the food satisfies your attention?

smoked salmon espuma, pork head terrine, crispy bread

Alessandro Pavoni is from the Lombardy region of Italy and for a more regional dining experience you must try his latest restaurant Spiedo in the CBD Westfield. (See Secret Foodies review). At Ormeggio you’ll find a more modern approach with inspiration for many regions of Italy.

A clear bowl of smoked salmon espuma is placed on the table next to small squares of pork head terrine and crispy bread. The espuma looks like taramasala and I expect a thick consistency but it’s light as mousse with salted capers on top. The terrine is delicious but I don’t see it on the menu. This special starter should be a feature.

tiramisu di baccala, Ling fish, Dutch cream potato spuma and crispy polenta

My favourite dish of the evening is the tiramisu di baccala, Ling fish, Dutch cream potato spuma and crispy polenta. It is the least attractive dish of the night and other creations by Alessandro are ‘prettier’ but not as flavorsome. The texture is soft and creamy with crunchy pieces of polenta on the bottom. Have with a cold glass of Collezione Pinot Grigio 2010 and you’ll be in heaven.

organic grass fed wagyu beef battuta with burnt enoki, crispy amaranth and oyster mayonnaise

The organic grass fed wagyu beef battuta with burnt enoki, crispy amaranth and oyster mayonnaise is light but hard to finish. A smaller portion would have sufficed. I also can’t drink a whole glass of the Fattoria di Calappiano Lungarno 2009 which is rather heavy and not for my palate.

ravioli filled with romanesco broccoli, anchovies and capers

The ravioli filled with romanesco broccoli, anchovies and capers should be savored. There is a lot of flavour with sweetness from the cheese and the right amount of salt from the capers. It’s matched with my second favourite bottle of the evening the Borgo Cipressi Montepulciano D’Abruzzo 2010. At $8 a bottle it’s the sort of wine you could drink all night or buy a few cases for unexpected visitors.

My tastes are rather rich though in food and wine, as I love the heaviness of the smoked biodynamic veal rump served with vegetable ash, spring onion, bone marrow and thyme oil. I also love the $80 bottle of Sensi “Sabbiato” Bolgheri 2009, a beautiful red I WISH I had cases of just laying around the house for unexpected visitors.

amedei chocolate and coffee ‘Barbajada’ caramel gelato, almond and mint crumble with tokay reduction

Our wines for the evening are courtesy of Angelica and Scott from Direct Wine Cellars. Young, ardent Italian wine importers with a beautiful story of how they ‘fell’ into this business after a chance encounter with a wine maker in Tuscany. It’s a romantic story and it’s obvious they are passionate about the wine they sell.

They don’t disappoint with a beautiful sticky to finish. The Sensi Vin Santo Del Chianti 2004 is sweet without being too sweet and overpowering like some dessert wines. Much like the egg on the nest, an artistic dessert. It looks like a boiled egg but taste like light, fluffy bliss and the fairy floss is fun fun fun.

passionfruit and raspberry jellies to finish

You’ll walk away from Ormeggio comfortably full without the heaviness Italian food sometimes imposes. I love Ormeggio for the picturesque views, attentive staff and beautiful food. It’s so good you could almost expect it to be a little pretentious and slightly intimidating, perhaps reserved for ‘special occasions’. Instead you’ll find an inviting space, accessible to those who appreciate fine food. It’s also child friendly (there’s a cute baby next to us sipping vino…I mean, eating mashed pumpkin). Add it to your list Italian Food Lovers!

But enough about what I think, let’s hear what our foodies have to say…

Alessandro Pavoni

Angelica from Direct Wine Cellars

Ormeggio at the Spit

D’Albora Marinas, The Spit, Mosman 2088

(02) 9969 4088

http://www.ormeggio.com.au/

Direct Wine Cellars

http://directwinecellars.com.au/

(02) 4773 4400

Miga Restaurant opened last month at 1 Dixon St, Haymarket bringing a new style of Korean dining to Sydney. The street itself is lined with Asian restaurants and on this particular night a Hong Kong celebrity is signing autographs at the front of a neighboring restaurant. We have no idea who this guy is or what he does but push through a sea of young, excited Asian girls to reach a far more subdued Miga for tonights Secret Foodies.

Young gun restaurateur James Sun greets us at the door. He comes from a family of restaurant owners and this is his first solo venture. There is an open space for public dining and seven private dining rooms for a more intimate experience with friends.

Guests arrive and we chink our glasses and start introductions. Conversations bubble and James takes the time to welcome us and explain this evening’s menu. Tonight we are experiencing a number of signature dishes banquet style followed by a DIY Korean BBQ (with a little help from staff if needed). James exits and five minutes later a small army of pretty Korean waitresses flood into the small room arms bearing steamy plates and bowls.

Delicate bottles of soju cocktails are placed on the table with small shot glasses. Soju is similar to vodka though slightly sweeter. It’s very high in alcohol content around 30% so served with a mixer. Tonight we’re trying two popular flavours, strawberry and Yakult. Yes, Yakult, that little bottle you get from the diary aisle at the supermarket. I was skeptical but it’s actually really nice.

We start our banquet with soy beef short ribs, a signature dish at Miga. The meat is soft, tender and falls off the bone. It is my favourite dish of the evening. Pan-fried assortments including fried egg, fish and vegetables stack arrive next followed by small Angus beef mince patties with chewy rice cake in the centre. The Korean style mixed seafood pancake reminds me of a Spanish omelette.  With so many tasty dishes to try it’s hard to leave room for the BBQ.

This style of dining has its pros and cons. On the positive side shared style banquets encourage a more social dining experience. Sharing with peers, swapping recommendations and politely debating who gets the last short rib are all good things. That inner Labrador that finds it hard to put the chopsticks down while there’s still food on the table is not so good.

Korean banquets are like football games. They need to be approached with tactic; endurance and a desire to win-lets smash this food. A half time break before the BBQing begins gives a moment to digest. Alas, no expensive commercial is aired or cheerleaders performing well rehearsed routines. Instead we’re served more Soju cocktails, this time it’s strawberry flavoured. It tastes like a melted pink zuper doper ice-block. I prefer the Yakult creations.

There is an element of kitsch about Miga that makes it cool. You’ll hear k-pop music playing in the background and occasionally Justin Bieber. There are plastic plants throughout the restaurant, most with big pink bows on them. A selection of meat is brought into the room along with sides and sauces. I find particular amusement in the plastic palm tree perched next to the Wagyu scotch fillet marbling score of 9+. Smoked duck, pork cheek and Angus marinated galbi are also presented. We cook our own thin strips of meat then add sauces and eat with rice. I try kimchi for the first time. Kimchi is a traditional fermented Korean dish and staple in most Korean diets is made of vegetables and seasonings and chilli.

The fun thing about Miga is the interaction with food. They also offer crepe cooking classes, kimchi appreciation afternoons and soju cocktail masterclasses. Next time I’ll be trying one of their four-degustation menus sampling over 13 courses of carefully crafted chef selected dishes. I’ll have my game face on and be wearing some stretchy pants.

But enough about what I think, let’s hear what our foodies have to say…

xxMs D

Miga Restaraunt

Shop 34, 1 Dixon St Haymarket Sydney

02 9261 0888

Open Mon-Thurs and Sun- 10.30am-10pm, Fri-Sat-10.30am-11pm

http://www.migarestaurant.com.au/

http://www.facebook.com/MigaSydney

Searching Google for Croatian restaurants in Sydney’s east would lead most to the restaurant and somewhat institution known as the Balkan on Oxford St. Acting as the perfect distraction some Secret Foodies guests were convinced this was the destination for our Dalmatian Coast Dinner.

Note, the website did read NEW restaurant so for those who dug a little deeper you’d have possibly found Food Society on Riley St.  Food Society is the first concept restaurant from a group of talented caterers who saw the opportunity to have a fixed location for all to try their food (not just those throwing a private party). Whilst on the catering side you’ll find all sorts of menus, the restaurant is heavily influenced by Eastern European cuisine.

The décor is relaxed and quirky with warm hospitality and friendly service. On this particular Thursday the restaurant is packed with some big groups, tables of four friends and a few couples perched at the bar or in front of the open plan kitchen.

traditional tomato soup infused with truffle and served over rice

We start with a traditional tomato soup infused with truffle and served over rice. This dish is something one of the owners, Sonia’s grandmother used to make her when she was younger. You won’t find this on the regular menu, rather a more modern approach. Head Chef, Richard Slarp admits that a lot of traditional dishes from Eastern Europe are really boring to westerners. “It’s all meat three veg,” he laughs.

fried cauliflower with paprika, parsley, watercress and red wine vinegar

One of my favourite dishes of the evening is the fried cauliflower with paprika, parsley, watercress and red wine vinegar. I try my hardest to get the recipe out of Rich but he holds his cards close to his chest. The trick, he later leaks, is battering the cauliflower while it’s raw to keep the crunch. Something tells me any attempts I make at home won’t be anywhere near as good.

cos lettuce with crisp speck, red pepper puree and sour cream

The Cevapo-Balkan style sausage with cos lettuce with crisp speck, red pepper puree and sour cream is something you’ll find on offer in many parts of Croatia with a few of our guests getting nostalgic about their recent holidays.

assorted sliced meats board

The assorted sliced meats board and heirloom tomato and feta salad, extra virgin oil and dill are great sharing dishes and perfect if you’re coming for drinks and feeling peckish.

heirloom tomato and feta salad, extra virgin oil and dill

For more substantial dishes the lamb ribs with sliced potatoes, tomato, eggplant and rosemary are a must. The vegetables are flavoursome and the tender meat falls off the bone. I’ll be ordering this again.

lamb ribs with sliced potatoes, tomato, eggplant and rosemary

The brudet of fresh shellfish and clams with soft polenta is fresh but lacks enough flavour for my taste buds. In comparison, the iceberg lettuce, red onion and cucumber salad is simple but has the right amount of oil, salt and pepper.

brudet of fresh shellfish and clams with soft polenta

I’ve said it before (read my previous review) and I’ll say it again, the 21-year-old pastry chef, Floren Thibout, has skills. I’d kind of talked him up so I’m glad he didn’t disappoint. Another favourite dish of the evening is the apple baked with pistachio, almonds and cider caramel. It’s different and unexpected, not for everyone’s taste buds but right for at least mine.

apple baked with pistachio, almonds and cider caramel

The Bajadera-soft pancake layered with walnut, coconut, rum, chocolate ganache and meringue is good though not as moorish as the baked apples.

Bajadera-soft pancake layered with walnut, coconut, rum, chocolate ganache and meringue

Wine spritzers are nice if you’re after something light or there is a substaintial wine list, European beers and of course flavoured vodkas. You won’t find Coca Cola on this drinks menu, ginger beer is the closest soft drink on offer.

red wine spritzer

Richard and Floren

Food Society

Lower Ground Floor, 91 Riley St

Darlinghurst, Sydney 2010

Tele 02 8090 3462

http://foodsociety.com.au/

If someone had invited me to attend a secret dinner on level 6 of the Westfield building in Sydney a year ago I would have politely declined. A bad food court, sloppy Big Macs, watered down coke and screaming children is no exaggeration of what was on offer. Fast-forward and scrap preconceived notions of shopping mall dining options. Westfield can now hold its high-rise head even higher with some of Sydney’s best restaurants now calling it home.

Located above the new level 5 ‘posh food-court’ you’ll find a number of restaurants including Becasse, Chinta Ria and Spiedo, this weeks Secret Foodies destination. Co-owner Alessandro Pavoni of one hat restaurant Ormeggio at The Spit has teamed up with Jeremy Milner to bring a piece of northern Italy to the heart of Sydney.

Named after Pavoni’s favourite dish Spiedo Bresciano the restaurant has a relaxed and inviting feel. Friendly staff and faultless service make dining at Spiedo a no-fuss pleasure. The open kitchen in the middle of the restaurant is buzzing with Italian chefs in green aprons who smile warmly as you walk past towards your table. The décor is sleek and simple with light wooden tables and long windows facing Castleregh St.

Pavoni is from the northern Italian region of Lombardy, right next to Switzerland and surrounded by picturesque mountains and lakes. The cuisine from this region is diverse but “spiedo is one of the most popular dishes,” explains Head Chef and fellow Italian Fulvio Lancione.

We start our evening with Borgo Frare Prosecco Brut from Treviso, Italy before Jeremy show’s us to our seats. Sciatt’ Fontina cheese in buckwheat and grappa tempura, radicchio are placed on the table. One stab of the knife releases the gooey cheese and our dinner begins. For a prettier dish but equally as tasty the crudo of rainbow trout, baby beetroot, sheep’s yoghurt, dry olives is light and great for sharing.

crudo of rainbow trout, baby beetroot, sheep’s yoghurt, dry olives

Add the braised organic snails, silverbeet, potato puree to your must-try list. Even if you’re squeamish about snails or turned off by the thought trust me, they’re seriously delicious. The snails are one of the best dishes on the menu.

braised organic snails, silverbeet, potato puree

wholemeal bigoli, yabbies, green peas

potato gnocchi, wild boar ragout

saffron risotto with red wine braised beef cheek

Spiedo Bresciano

mixed leaf salad

I’m going to make a huge call and say the tiramisu at Spiedo is possibly the best in Sydney. Putting a twist on the traditional dessert it’s an upside down version of what you’re used to eating. With soft spongy cake and coffee granita on top it’s something you’d go to Spiedo to order just on it’s own.

tiramisu

The wine list is diverse with wines from many regions including, of course, Lombardy. The Provenza ‘Lugana Tenuta Maiolo’ (white) and Garda Gropello Classico’ (red) are both very easy to drink. If you’re stuck, allow the sommilier to match wines to your dishes, he’s more than competent.

Go Italy!

Spiedo is open 7 days a week for breakfast, lunch and dinner. The best way to access the restaurant is via 77 Castlereagh St and taking the elevator to Level 6. At the front you’ll find StuzziBar are more casual space for coffee or cheeky glass of vino and antipasto plate. For a true regional experience book in for the Lombardian Long Lunch one Sunday and experience dishes made from recipes passed down by Alessandros grandmother. I’m almost certain she’s never seen a sloppy Big Mac in her life.

But enough about what I think, let’s hear what our foodies have to say…

Head Chef Fulvio Lancione

Spiedo

http://www.spiedo.com.au/

Take a stroll through the streets of Darlinghurst and it seems there is always something quirky and interesting to be seen. New graffiti on walls, someone’s ‘trash’, another’s treasure littering the streets or the occasional homeless person straying from Kings Cross. Locals would have to admit it’s rare to find a dull route.

That said, few would plan an excursion purely for the everyday idiosyncrasies of a piece of road. That’s why we have strips like Victoria Street, which has plenty of reasons to visit. Popular restaurants offering Japanese, Spanish, Italian, Thai, great bars, a bakery and now our very own Li’l Darlin. Having recently joined the food lovers haven in place of former Italian restaurant Omerta, Li’l Darlin brings a sophisticated yet casual, affordable offering to the area.

Heading in to summer snag a table on the street for a people watching session or at the tall tables near the large open windows for cocktails with friends. You’ll find ivy leaves hanging from the roof and hummingbirds lining the walls while chilled, upbeat tunes subtly play in the background.

Manzanillo olives

The menu focuses on pizzas and tapas ideal for sharing. We start with Manzanillo olives marinated in an orange spice mix served with char grilled Ciabatta. There is a slushy cocktail machine behind the bar with two flavours on offer, lychee or berry. Seasoned bartenders may be squirming in their chair but they’re refreshingly fun and there are no drinks snobs amongst our group of Secret Foodies tonight. For those not embracing frozen concoctions there’s a wine list offering tipples for most peoples budget and taste.

Grilled chilli prawns

Salt and Pepper calamari

Spanish style meatballs

Three different tapas are placed on the long marble bench tables for sharing. Grilled chilli prawns in a tomato sauce, Spanish style meatballs in tomato sauce finished with fresh herbs and manchego cheese and salt and Pepper calamari served with a trio of Nam jim, Chilli sauce and Chipoltee Mayo. There’s nothing too fancy about this food, just simple, fresh ingredients cooked well.

Tempura zucchini flowers

Head Chef Gerard d’Ombrille is dietary requirement friendly and a crowd pleaser amongst Secret Foodies guests. Vegetarian dishes include tempura zucchini flowers stuffed with goats cheese, lemon and chive mousse served with salsa Verde. For a small snack the crispy kipfler potatoes with rosemary salt and chipoltee mayo is always a solid drink accompaniment.

Crispy kipfler potatoes

Then there is the tapas style pizza menu. When I first saw crispy Peking duck pizza on the menu I cringed. Duck pancakes yes, Peking duck pizza…I wasn’t convinced. I take a bite then chew my words. It’s actually really good. It is in fact my favourite pizza at Li’l Darlin. The grilled Chilli prawn pizza with marinated chilli prawns with roasted capsicum, Roma tomato and salsa verde is also worthy of a try.

Peking duck pizza

Grilled Chilli prawn pizza

Just make sure you leave room for dessert and share the homemade chocolate brownie swirls.

Chocolate brownie swirls

The last thing Victoria Street needs is a fine dining restaurant. Instead, Li’l Darlin offers a fun and relaxed bar that happens to offer really good, affordable food. Be sure to take a detour to the left or right from whichever way you’re strolling next time you’re in the area, you’re sure to enjoy Darlo’s brand new Li’l Darlin.

Head Chef Gerard d’Ombrille

Tahni and Keicha Daniels our delightful hosts with Miss Freakie & Ms D

Li’l Darlin

235 Victoria Street, Darlinghurst

02 8094 6100

http://www.lildarlin.com.au/

What’s better than spending the night at a Spanish pop-up restaurant? Spending two nights there. Night 2 and our chef for this evening is Chris Cranswick-Smith from Surry Hills restaurant, Emmilou.  Prior to opening his restaurant in 2007 Chris spent 5 years crafting his culinary flair in some of Spain’s leading kitchens. His unique style brings a modern twist to traditional Spanish dishes with a focus on fresh, local produce.

Same as the night before with Miguel Maestre, guests arrive at 7pm and gather on Oxford Street with anticipation. Sangria is flowing and guests take their seats in the now buzzing warehouse.

On the tables are spicy almonds, green and black manzanillo olives and jamon. There is also boquerones (anchovies) and potato chips a common match in Spain, the salt from the chips brings out the flavours of the fish.

jamon, almonds, olives, bread and chutney and boquerones

Next are empanadas and bread with spiced tomato chutney and the Martin Codax Albarino wine to match.

Empanadas

It wouldn’t be fair to have paella one night and not the next so Chris mans the giant pan and creates his paella full of giant prawns, calamari, chorizo, chicken and mussels. The rice is light and fluffy and it looks great! The Cuatro Pasos Rose is placed in tables to match.

Chris with the paella

Another night in Spain means an extra excuse to indulge in churros con chocolate and Nectar PX Sherry. If only every night tasted this good.

I would be smiling if I was carrying all that churros!

Alas, at the stroke of midnight the pack down of the 2 night only Spanish warehouse restaurant began. Where will Secret Foodies pop-up next? You’ll have to wait and see.

Sign up to our newsletter to be the first to hear about upcoming events, new restaurants and special foodie offers: http://secretfoodies.com.au/tickets-registration/

xxMs Darlinghurst

Gourmantic Duo incognito

At the end of April 2010 we hosted our first Secret Foodies. I invited 10 friends with strict instructions to bring one guest I’d never met before to dinner. Two hours before dinner everyone would receive a secretinfo text message with instructions on where to meet.

That first Secret Foodies saw 20 like-minded people brought together by one common love- food. We had a great night and those 20 people told another 20 people who told their friends. Before you knew it whispers of a secret pop-up dinner club were sweeping across Sydney.

We’ve never done any advertising or marketing but the Crave International Food Festival was something we’d talked about at Secret Foodies HQ. 18-months after inception we thought now would be the time to open our doors and share our secret with new friends.

I discovered the warehouse space one day with a friend walking the back streets of Darlinghurst. When you run pop-up dining events you start to get very nosey. It’s only through popping your head into places, asking questions and being inquisitive that you discover new hidden gems. To some it looked like an empty warehouse with stark white walls, 1 toilet, no kitchen and some hanging light bulbs. To me, it was going to be a one night only restaurant and night to remember.

It seems Sydney-siders liked the idea of eating in a warehouse too because the “one-night-only” turned into “two-nights-only” with over 100 seats selling out within 3 days of tickets going on sale.

I’ve wanted to work with chef Miguel Maestre for a while and who doesn’t love Spanish food? Miguel has stolen the hearts of food lovers across the country with his delicious, authentic cooking and cheeky personality. Co-owner of Aperitif in Kings Cross with Manu Feildel regular on the Lifestyle Food channel with his show Boy’s Weekend Miguel’s enthusiasm for Spanish cuisine is contagious.

We set Miguel the challenge of creating a menu that could be created in a temporary kitchen, something people could interact with and share with friends. Our catering partner Sarah French is always on hand to help run the kitchen.

Everyone loves sangria so we had glasses waiting for guests on arrival and bottles of Tio Pepe Fino Sherry for those who prefer a real kick to start their meal. We started with Ajoblanco a Spanish style cold soup with Chorizo A La Sidra, chorizo cider style to follow. I ate a lot of tortilla de patatas, Spanish omlette last time I was in Spain so was happy to have that on the menu.

Chilled Martin Codax Albarino wine was light, crisp and matched the Tigres, stuffed mussels and the rest of the tapas. It was the Cuatro Pasos Rose patched with Miguels Paella a la Maestre with chorizo and seafood that got my vote for best wine.

No Spanish dinner would be complete without the chocolatey goodness of Churros con chocolate to finish the meal and a glass of Nextar PX sherry. The wines and sherry were selected by Jose Fernansez the el padrino (Godfather) of the Spanish wine scene in Australia and Dean Simmonds from Broadway Liquor. Together they import wines, beers and spirits from 26 different companies in Spain, Argentina and England.

104 guests joined us for dinner and despite lacking the conventional luxuries of a restaurant the pop-up was a lot of fun. One night down, one to go…check out what we did on the Friday night.

xxMs Darlinghurst

Photo’s thanks to our friend Ernesto Delfino

Visit Miguel Maestre’s restaurant Aperitif

If you loved the wine visit Jose and Dean at Broadway Liquor

If you loved the space we can spill the secret…check out District 01

Sydney’s finest gathered on Friday night for a noble feast secretly nestled in a mysterious location in the suburb known as Waterloo. Amongst the esteemed guest list were Lords and Ladies, even Sir Lancelot himself graced us with his presence. The odd Wench and rugged outlaw commonly referred to as Master Robin Hood managed to weasel their way to the table but a bounty of wine kept everyone distracted.

duck terrine, confit salmon and champagne and cherry pickled carrots

The grand occasion marked the celebration of the Secret Foodies Medieval Feast. Indeed it was a feast fit for the King. Guests traveled from near and far on foot, possibly horseback and most definitely taxi. We sought one of the finest wine sponsors in the land, Wine Selectors and summoned their Wine Educator Lord Michael Quirk to personally match superior drops with the evening’s menu.

braised venison with elderflowers and the lavender, nettle, sorrel and Parsley salad

Glasses of Mount Eyre Neptune Sparkling Semillon Chardonnay from the Hunter Vallery were served to guests upon arrival as canapés of duck terrine, confit salmon and champagne and cherry pickled carrots provided delicious sustenance for our weary travelers. Chef Lady Becs had been slaving away in the kitchen all afternoon and it was time to take a seat at the grand wooden table set with candelabras and bottles of Petersons Chardonnay Semillon 2010, Hunter Valley and Pipers Brook Pinot Gris 2008, Tasmania.

crispy pork belly with cider apple relish and honey garlics

Toasted chestnuts and porcini soup was served in teacups and enjoyed as conversations erupted. In true medieval style knives were obsolete and animalistic eating methods were encouraged to devour the braised venison with elderflowers. A fork was voluntary to eat the lavender, nettle, sorrel and Parsley salad.

For those preferring red wine the Grant Burge Barossa Vines Grenache Shiraz Mourvedre 2006, from Barossa Valley had sweet spices and berry fruit flavours, easy on the nose and oh so pleasant to drink. It went down a treat with the crispy pork belly with cider apple relish and honey garlics and persimmon and Jerusalem artichoke salad. The Bleasdale Sparkling Shiraz NV, from Langhorne Creek, South Australia was another popular choice at the table.

black bird pie

With both bellies and wine glasses still full the mood was merry and the atmosphere was buzzing. Nothing could have topped it off…well perhaps the black bird pie (pastry crust filled with fresh berries, aniseed) whipped mascarpone and a glass of the Chrismont La Zona Moscato 2009 from King Valley!

At the strike of midnight, horse and carriages were ready to whisk our guests off into the distance. A special evening and one to remember, I know I’ll never forget The Medieval Feast.

But enough about what I think, let’s hear what our foodies have to say…

Xx Lady Darlinghurst

The Medieval Feast

Wench Darlinghurst and Chef Lady Becs

Robin Hood and Sir Lancelot

Masked Knight Simon Leong, Blogger Extraordinaire

Miss Freakie aka 'The Destroyer'

Lady Tickner, Lady Freeman and Lady Harris gorgeous as usual

Master of Wine Lord Michael Quirk from Wine Selectors

Lady Abbott devouring her meat!

The Medieval Feast took place at Studio Neon an amazing venue in Waterloo available for private hire and unique dining experiences.

Studio Neon

Levels 2 and 3
136 Raglan St
Waterloo NSW 2017

T: 0404 555 098