Good restaurants have a peculiar chemistry. It’s not just about the quality of the food on your plate.
This month, I check out the nice fat quackers at The Plump Duck.
I’m very pleased to welcome Stephanie Clifford-Smith to The Real Review team.
This month, Guy Griffin checks out Bel and Brio, a triple-threat bar, restaurant and food emporium at Barangaroo.
Over the years, Thai cuisine magister David Thompson has taught many of us tolerance.
Like any long-term love affair there are the good days and then there are the bad ones.
Last time I was here was in my Miami Vice period.
I like a mysterious door. That one beneath the opulent Sree Padmanabhaswamy Temple in Kerala is a beauty. The back-story is that six secret vaults have been discovered under the temple and the doors to five of them have already been prised open. Inside each vault were massive piles of vintage jewels, solid gold statues and coins, with an estimated value of US 20 billion.
Sydney’s pubs have survived plagues, temperance ladies, Royal Commissions, sly grog shops, criminal elements, police busts, and state regulation. Still, every few decades we seem to have a screaming bout of the guilts about being a hard drinking town. The latest lock-out laws wind the clock back to the six o’clock swill curfew that marked the close of a day’s trading in the 40’s and 50s (“Time Please Gentlemen !” ). It seems the Lord Mayor finally has her wish to turn Kings Cross into a ‘family friendly’ zone. Hmmm….
The two bottles on the bar – a Lafite Rothschild ’88 and a JL Chave Hermitage ’06 – say it all. They say BYO nights are back. And so, naturally, are the local wine mavens.