Still on my quest to find the national dish of Australia, I headed off to Sydney!
Once again I had the pleasure of meeting up with guests, who I have been fortunate to meet at Londolozi, and they really pulled the rabbit out the hat with a booking at ESTER!
At his very new and very hot Chippendale diner, former Billy Kwong head chef Mat Lindsay has little more than a combi-oven, a Thermomix blender and a vacuum sealer by way of high-tech tools. The beating heart of Ester is a massive wood-fired oven. They have recently been awarded Two Hats and were named Best New Restaurant in Sydney.
Dining with Rob and Vicky, Mike and Sue, Howard and Shelley, this is what we were indulged with…
I wandered around Sydney quite extensively, checking out the trends, the bakery’s, the markets and the many Macaroon shops! I stopped in at Baroque Pantry for a Black Truffle Cheeseburger which was delicious. Sipping on some good Australian wine I later watched the flurry of activity from my spot at the Opera Bar situated below the Sydney Opera house.
Then, one of my dreams came true! I was fortunate to be taken to Matt Moran’s Chiswick Restaurant and it just so happened he was there! (Thank you Helen and Harry!) As well as meeting him, we dined on incredible food ending with Fresh Mint Tea from the gardens surrounding the restaurant. At Londolozi we have a similar concept whereby many of our vegetables are sourced from local gardens on the property, ensuring that foods are fresh and harvested on site. Guests visiting the reserve are welcome at any time to have a look at some of the many vegetable gardens that we have. We hope that by the time we reach 2020 we will be fully sufficient with enough vegetable gardens to feed the entire camp as well as staff. Click here to read more about vegetable gardens at Londolozi.
I had heard that there was a restaurant in Sydney owned and run by a South African Chef. I was determined to get a booking, however, his restaurant was fully booked most likely owing to the fact that he had just won the prestigious Chef of the Year title. Instead I managed to get a booking at The Bridge Room and was not disappointed.
Two-Hatted Sydney restaurant, The Bridge Room, owned by Ross and Sunny Lusted has a menu that includes dishes inspired from Europe and Asia, some cooked over charcoal and slow smoked in the Japanese Robata style.
Ross Lusted was awarded CHEF OF THE YEAR by the Sydney Morning Herald GOOD FOOD GUIDE and HOTTEST CHEF IN AUSTRALIA by the Weekend Australian Magazine HOT 50 RESTAURANTS in Australia 2014.
My last day in Sydney was spent zipping around with Rob and Vicky to Bondi Beach where I was introduced to a fabulous café called Brown Sugar – I highly recommend this to anyone who’s in Bondi. You may have to wait a bit, but trust me for someone who doesn’t normally wait, I was very happy I did!
You can’t really leave Sydney as a foodie without a trip to the Sydney Fish Market. The choice, quality and quantity of fresh seafood is simply mind blowing.
The most important aspect of a food safari is the inspiration that stems from trying new dishes. I have already tried a few in camp – food inspired by Australia with a Londolozi/African twist.
Leaving Sydney with an extremely full tummy, I headed off on my next adventure to Perth…
Food Safari – Down Under – Part 3 – coming soon!
Click here to read part 1