I’m not really big on the pub scene. Not that I have anything against pubs, it just never is my first choice for food. Maybe it’s because don’t really like beer that much, although I have recently discovered that I’m partial to cider. H had heard about Three Weeds in Rozelle after being impressed with Four in Hand in Paddington.
It is a little bit of a drive away from us, but for the reviews we decide it is worth the trek. Three Weeds is a pretty large pub, and we end up in the Back Bistro which has spacious rooms with booths and table seating.
H ordered the steak sandwich with swiss cheese and onion relish, and I opt for the cheeseburger with wedges.
The pretty interiors. I love the high ceilings and the plaster detail. Call me old-fashioned, but I love me some pretty interiors in my restaurants slash pubs.
A good view of the burger. They are pretty generous with the wedges. I do wish it had sour cream and sweet chilli, but I settled for some tomato sauce.
The food is nothing short of amazing. The steak sandwich is cooked medium, with the onion relish adding the perfect amount of sweet zing to the tender meat. The wedges are a highlight, being crisp and fluffy.
193/197 Evans St
Rozelle NSW 2039
‘Tis the season for engagements. Only 8 days into October and I know of three couples who have gotten engaged. My immediate family included. My brother got engaged to his girlfriend last night. Is it coincidence I wonder? Perhaps something in the water? I mean, it isn’t anywhere close to Valentine’s day. Or maybe I am simply at the age where everyone is ready to settle down and get married.
Sydney weather has been (to borrow the words of Katy Perry) hot and cold. I never know how to dress in the mornings. I’ve resolved to light dresses and skirts and layering up with cardigans and coats – then removing as required. The boy was fortunate to be off work this week, so he came down and we had a lovely lunch by the harbour.
Lunch was at Opera Kitchen and consisted of a board of sliders – the first consisted of fried chicken and mayo; the second, a veggie burger with field mushrooms and haloumi; and the third, a classic beef wagyu burger with beetroot. It wouldn’t be complete with a side of parmesan and truffle fries.
Oh and I tried out the panorama feature on my new iPhone. I thought it was pretty neat! It makes a good Facebook cover photo ;)
On weekends H and I take the time to make a gourmet dinner. On Saturday we managed to get our hands on some angus beef and brioche sliders, so that decided the main part of dinner. We had angus beef sliders with bacon, lettuce, cheese and kewpie mayo. Now I absolutely love kewpie mayo with everything and I knew we needed a side to go with the burgers.
Deciding against the usual curly fries still frozen solid in the freezer, I decided to look up some onion ring recipes. I haven’t had much luck with onion rings in the past, so I was a bit skeptical. I found a Donna Hay onion ring recipe that was promising that asked for beer. With not a drop of beer in the house, I looked for an alternative – apple cider was the only thing that came close.
I’ve been going through an apple cider phase lately. I altered the recipe slightly, and added some cinnamon to it for a little something extra. They turned out so crisp and crunchy. A definite keeper! Recipe after the jump.
The boy and I went over to The Milk Bar the other day for a late lunch. This was our first time to the cafe, though we had been to Cafe Ish a handful of times when it was still open over at Surry Hills. Funnily enough we ran into a couple of our friends – unfortunately as they were finishing up. But we managed to get a few good recommendations before they left. One of them being the bounty milkshake.
The lovely, thick chocolate and coconut flavours make you wish it were a never-ending glass. Each table was garnished with pretty white flowers and added a little extra something to the room.
The thick shake had a lovely sprinkling of toasted coconut on top. Such attention to detail.
I opted for the $5 cheeseburger + fries combo. I personally think it was the perfect size for one person. It arrived with a healthy dollop of aioli which was a perfect match with the crunchy fries.
We ordered some crispy chicken wings in a crab sauce, which were sticky and piping hot. Of course these were eaten with the absence of cutlery. I loved these!
H and I split the two mains, so we decided to split dessert too. After some decision time, we ordered a Malteser pie, which had a buttery crisp crust with a chocolate mousse filling. Overall a perfect way to end a great meal.
105 Regent Street
Redfern NSW 2016
I love a lazy Saturday. Sleeping in till late morning until hunger forces me from my warm covers. H and I went over to Bitton Gourmet in Alexandria for a late lunch. Of course this was after we got some cheesecake from Haberfield. But I’ll save that for another post.
I opted for the roast pork roll with bread and butter pickles and seeded mustard. The flavours were lovely, however the roast pork was served cold, read: at room temperature. This was in contrast to the warm, toasty soft bread roll.
It wouldn’t be complete with a bowl of crunchy fries. Ketchup on the side? Yes please. They were the perfect fries, crisp and golden on the outside and soft and fluffy on the inside. Seasoned with the right amount of salt made them moreish.
H opted for the wagyu beef burger, which was super juicy and quite flavoursome. I have to admit though that I’d much prefer a wagyu burger at Rockpool. The burger did arrive with quite a bit of salad on top.
Bitton specialise in gourmet sauces, jams and other preserves. They were quite intriguing, however I had to say no on this occasion as my pantry is overflowing at the moment. Overall, the meal was alright. I wouldn’t say amazing, but I’m not sure if I’d come back in a hurry.
36/37A Copeland Street
Alexandria NSW 2015
It is a never ending struggle trying to decide what to make for dinner. I’m a carnivore through and through and could live on beef alone. Brasserie Bread have some lovely brioche buns in regular and mini sizes – which is perfect for burgers and sliders. I love brioche and its sweetness combined with juicy beef. Drool.
I personally like to make my own patties, and squeeze a little cream cheese in the middle so that it oozes out when you bite into the burger. I just use beef mince and mix with bread crumbs, an egg and cumin powder. I’ve found keeping it simple just works best!