The T-bone cooked your way - medium rare in this case - was cooked perfectly and was full of flavour and so tender we did not need our steak knives. It was a big sized serving yet again.
Read MoreTHE DINING & CO - EASTWOOD, SYDNEY
This Eggs Benedict had two perfectly poached eggs, tomato and onion, orange hollandaise, Swiss chard on an English muffin with a choice of either ham, bacon, mushroom or smoked salmon.
Read MoreSUD - CONCORD, SYDNEY
Gamberi All ‘ Aglio - prawn cutlets and tiger King prawns in garlic and tomato sauce, capers, olives and cherry tomatoes. These prawns certainly were big, plump and cooked perfectly.
Read MoreSPUNTINI - CONCORD, SYDNEY
This tender juicy Westholme Wagyu beef rump MBS5 +250gr with macadamia pesto was expertly cooked and beautifully medium rare and sliced which made it great for sharing.
Read MoreBORN BY TAPAVINO - BARRANGAROO, SYDNEY
These croquettes of the day came piping hot and filled with potato and jamon. These wonderful golden croquettes were each topped with a dollop of delicious black mayonnaise.
Read MoreGOWINGS BAR AND GRILL - SYDNEY CBD
The millefoglie was outstanding and so pretty too. It came with orange blossom and chantilly cream. A scattering of raspberries added some fruitiness to it all. This was a real wow factor dish.
Read MoreBOMMIE - HAMILTON ISLAND, QUEENSLAND
The house made fettuccine came served with bugs, prawns and king fish roe all in a cream of cider reduction with gremoulata. There was no shortage of tasty seafood here.
Read MoreBRASSERIE L'ENTRECOTE - PYMBLE, SYDNEY
La Saint Jacques was seared Noosa scallops on a puff pastry base spread with tangy onion jam and all topped with a beautiful mound of foil gras mousse drizzled with truffle oil.
Read MoreMARRA BAR & GRILL - (INSIDE COOGEE BAY HOTEL) COOGEE, SYDNEY
This beautiful cut of Scotch Fillet. It was cooked perfectly to order - medium rare - and came with a serving of its own lovely fluffy creamy mash and a very nice peppercorn jus.
Read MoreVOLCANOS STEAKHOUSE - PARRAMATTA, SYDNEY
The outstanding Beef Short Ribs were slow cooked for 12 hours, basted with their special rib sauce. This was unbelievably tender. When you lifted up the ribs, the meat was just falling off the bone.
Read MoreCASA RISTORANTE ITALIANO - KING ST WHARF, SYDNEY
This truffle prosciutto pizza, had aged prosciutto Parma, mushrooms, fior di latte cheese and truffle oil. It looked so good when it arrived - and tasted even better.
Read MoreSPRING STREET SOCIAL - BONDI JUNCTION, SYDNEY
The half shell BBQ Hokkaido scallop came served with XO sauce, yuzo teriyaki sauce and a generous coating of , fromage (cheese). It’s a must have dish here!
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