5TH EARL - ROSEBERY, SYDNEY

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.

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SUD - 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.

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URBAN TADKA - TERREY HILLS, SYDNEY

The Lamb Tujj Adraki Champein were delicious slow cooked grass-fed spring lamb cutlets marinated in garlic infused hung yoghurt and hand ground spices and served on a pea mash.

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SURLY’S AMERICAN TAVERN - SURRY HILLS, SYDNEY

The massive Ultimate BBQ Platter had 18 hr dry rubbed beef brisket, 12 hour pulled pork, smoked chicken, Texas sausage, wings, pickles, onion, cornbread, coleslaw, mac n cheese, and mash with gravy.

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TOMI'S KITCHEN - CHATSWOOD, SYDNEY

The fried ice cream was vanilla ice cream encased in filo pastry, served with Tomi’s toasted coconut mix and caramel sauce. It was amazing and so big it could easily serve two.

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BORN 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.

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GOWINGS 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.

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