Your Favourite Restaurant's In Sydney

[ras1983]

Yeah sorry johnnilicte's posted a link to the place.

[ras1983]

There's also a chicken place in Strathfield square (opposite Strathfield train station, right next to Gloria Jeans) that has amazing chicken burgers with three bastings/sauces: chilli, lemon garlic, and pesto. It's about $12 for a meal (burger, chips and drink). I can't remember the name of the place though. They are closed on Sundays.

[GoldZilla]

Nick, it's here:

http://www.nonnamari...om.au/index.php

From the outside it looks like a dodgy Italian restaurant/drug house from the movies LOL

I've driven past it a few times.. might try it out one day too

Ahh, good ol' Phillip Street. There are a few hidden treasures along and around there - I used to work on George Street, and the building backed onto Phillip.

[GTR-N1]

Tried Nanno Maria's last night. Three of us.

Not much to write home about except for one exceptional 'dish' who's been here from Milan for only a month.

[Dose Pipe Sutututu]

Went to The Boathouse in Glebe yesterday, amazing is the only word that describes it...

You must try the fish pie, zomg.

[sydking]

Went to The Boathouse in Glebe yesterday, amazing is the only word that describes it...

You must try the fish pie, zomg.

Yes!! Great feed there

My weekend food ventures consisted of cabramatta Saturday morning, the usual. BUT.... Took home a couple whole snapper i saw at one of the local fish mongers there.

Brushed with oil, Lemon and garlic. In a fish clamp and cooked over hot charcoal........ Was all types of win.

Stumbled upon a Koren BBQ yesterday in Newtown - King St. Dam i forgot how good these can be.

[Dose Pipe Sutututu]

hahaah nice... Cabra is great for fresh produce not to mention it's super cheap!

fuarkk you eat well!

[sydking]

hahaah nice... Cabra is great for fresh produce not to mention it's super cheap!

fuarkk you eat well!

Food, Women and Turbo's.......... Thats me in a Nutshell mate. haha.

[Dose Pipe Sutututu]

where does gym fit into this? then again you could be a non-asian so no gym still pulls in the slarts

[sydking]

where does gym fit into this? then again you could be a non-asian so no gym still pulls in the slarts

hahah - yes Lifting/Muay Thai are the other addictions, Just wish they were both as easy to do as food and women are

Speaking of that, my walk home for lunch hour Lifting today was finished of with the ULTIMATE omelet! Once you've got these puppies down pat there's no turning back.

Italian by the way, First generation. Parents came on a boat so we all same same to me.

[Dose Pipe Sutututu]

small or big boat? lol..

u teach me how to cook italian, I'll teach you how to make ching chong food LOL.. I already roll my own pasta, the slarts love it

[sydking]

small or big boat? lol..

u teach me how to cook italian, I'll teach you how to make ching chong food LOL.. I already roll my own pasta, the slarts love it

Sounds like a deal.... How good is home made Pasta huh, Do it a few times and its piss easy. The packet stuff just cant compare once you've had it. Convenience i understand...

P.s your meatballs look the goods - My secret for them is.... Ditch the breadcrumbs. In place soak 2 slices of good wholegrain/sourdough bread in a bit of milk, Just enough to get them mushy. ( that's for 500g mince)

I will be trying a few recipes of your blog this week. Il report back.

[darksky34]

since i discovered making my own pizza i haven't gone out for it (well over a year)

almost the same for pide, except the ingredients + flavour of the bread is harder to get so i still buy this (only at good places)

[Dose Pipe Sutututu]

Sounds like a deal.... How good is home made Pasta huh, Do it a few times and its piss easy. The packet stuff just cant compare once you've had it. Convenience i understand...

P.s your meatballs look the goods - My secret for them is.... Ditch the breadcrumbs. In place soak 2 slices of good wholegrain/sourdough bread in a bit of milk, Just enough to get them mushy. ( that's for 500g mince)

I will be trying a few recipes of your blog this week. Il report back.

Oooo... might give that a go... thanks for the tip mate!

[sydking]

since i discovered making my own pizza i haven't gone out for it (well over a year)

almost the same for pide, except the ingredients + flavour of the bread is harder to get so i still buy this (only at good places)

Awesome, Yes the Pide is a tricky dough to get right, Have you tried a to make Gozleme? I find they are a bit easier.

Whats your recipe for pizza dough? I find thats whats makes or breaks a good pizza.

SAU Pizza day anyone, Il supply the house and woodifre oven, That bad boy cranks out pizza's in under 3min. Even thats too long when im ready to demolish some pizza!!

[Dose Pipe Sutututu]

I'll bring beer LOL

[darksky34]

yeah I tried to make a gozleme, I find it fairly hard to get the thickness right, and also I can't seem to get it as dry as proper places make it (eg; spinach+cheese filling = wet) so even after relative success i decided i'd go with pides + pizzas, much happier there.

my basic recipe is a 3:1 ratio (flour:water) with 7g sachet of dry yeast, bit of oil, salt (at most a teaspoon each) - I don't actually remember anymore as I now make it according to feel/look.

I've experimented with different activation times for the yeast BEFORE adding flour, that produced differences (good) but also, the best results recently have been the amount of time i've left the dough to rise/yeast to work. and surprisingly I got this tip from reading an article in the SMH about gabriel boncci or summat, naples pizza master or something.

i also want to build my own brick woodfired oven in the backyard HAHAHA will try make that when i have time maybe in summer that would be so sweet...

zomg we could totally do the pizza day.....bring your own doughs, swap recipes and tips ROFL

[sydking]

yeah I tried to make a gozleme, I find it fairly hard to get the thickness right, and also I can't seem to get it as dry as proper places make it (eg; spinach+cheese filling = wet) so even after relative success i decided i'd go with pides + pizzas, much happier there.

my basic recipe is a 3:1 ratio (flour:water) with 7g sachet of dry yeast, bit of oil, salt (at most a teaspoon each) - I don't actually remember anymore as I now make it according to feel/look.

I've experimented with different activation times for the yeast BEFORE adding flour, that produced differences (good) but also, the best results recently have been the amount of time i've left the dough to rise/yeast to work. and surprisingly I got this tip from reading an article in the SMH about gabriel boncci or summat, naples pizza master or something.

i also want to build my own brick woodfired oven in the backyard HAHAHA will try make that when i have time maybe in summer that would be so sweet...

zomg we could totally do the pizza day.....bring your own doughs, swap recipes and tips ROFL

cheers, haha i thank my Grandfather for ours, Don't know how long after he got of the boat.....Somewhere between working on the riverina in Griffith and coming to Sydney But he decided one day that it was weird to live without the old school wood fire, Next thing you know there's a wood fire oven in the backyard, Built inside a double brick granny flat just to keep the oven safe LOL but he dident stop after that, He then proceeded to build them for his mates. So there's still a hand-full just around my area still kicking today. He must of build them to withstand a dam hurricane, Blooddy Concrete Moitee.

They don't breed em like that anymore that's for sure.

[darksky34]

damn...that's awesome. i'm gonna build one and leave it for my grandkids too. and leave them my dough recipe.

[Dose Pipe Sutututu]

^ look up Rex Kelway on nissansilvia.com he's a metal fabricator and made his own pizza oven and also used an old LPG tank and turned it into a Darth Vader grill LOL