Foodies’ Diary
Image: Baking and Dancing
If you fancy a little help keeping the balance between dietary concerns and exercise for your youngsters aged between 4 and 10, why not take them along to a Baking & Dancing Workshop on Sunday 25th October, 2009.
Baking and Dancing
If you fancy a little help keeping the balance between dietary concerns and exercise for your youngsters aged between 4 and 10, why not take them along to a Baking & Dancing Workshop on Sunday 25th October, 2009. The Paris International Cooking School and Dance At Nikki Webster have teamed up to offer a combined day where your child will learn to bake double chocolate cookies and baby muffins before taking a dance workshop. When they’re finished dancing, the kids will get their baked goods to take home. It is $30 per child and bookings are essential. Call (02) 9518 1066 or check this website for more details: www.pics-sydney.com.au
Hidden Bars
If you’re a fan of uncovering hidden spaces, try making friends with the grill chef at the Big Rig Diner. If you ask him nicely, he might buzz you into a tucked away bar called the Houndstooth Room. Hand printed caramel hounds tooth linen drapes the space from floor to ceiling, it’s the work of owner Paul Schell. Drink is a pleasure with highly personalised service from a one-man bar, cocktails are a speciality. The room is currently open from Wednesday to Saturday with industry guru Dan Woolley running Friday and Saturday nights.
Big Rig Diner, 231 Oxford Street Darlinghurst (02) 9332 3197 www.thebigrigdiner.com
Passionate About Pizza
Last week saw yet another Sydney restaurant opening with Legno Pizzeria opening the doors in Surry Hills to a buzzing crowd. Comic entertainer Vince Sorrenti and renowned restaurateur Giovanni Pilu (Pilu at Freshwater) were among the guests. Owner Vince Battiato also has established coffee shops Grande Espresso and Grande Lobby Espresso, and some of their signature coffees will be on this menu. Executive chef Arthur Vanson will be handing the food; he has twenty two years of industry experience including time at Tabou in Surry Hills. Expect traditional pizzas and a few other classics including a signature confit duck and porcini mushroom risotto. Keep your eyes peeled in this section for an upcoming review.
Legno Pizzeria, 529 Elizabeth St, Surry Hills (02) 9698 8225 www.legnopizzeria.com.au
Mucho Mexicano
If you haven’t been following Sydney’s Mexican ‘fast-casual’ food revolution, you haven’t been paying enough attention to my dining pages. Tasty Guzman y Gomez Guacamole and Handmade Corn Chips do indeed make a delicious and unique snack. It’s a snack that can be had for the princely sum of five dollars, a lot cheaper than travelling to Mexico and getting them from a ‘totopo’ street vendor. I last tried their fresh guacamole made from ripe avocadoes, juicy diced tomatoes, Spanish onion, coriander and lemon juice at the Newtown store, but it seems that since then they’ve opened another store, this time in the MLC Centre. Perhaps you’re already one of the astonishing six hundred orders they’re currently dispensing (with service times between three and five minutes) each day between 12.30pm and 2pm? Their super-fueled staff can withstand even the busiest burrito barrage. Find your closest store on (02) 9380 9779 or at www.gyg.com.au or duck down to the MLC Centre at the corner of King and Castlereagh Streets, Martin Place.
Foodie Follies Bear Fruit
Do you fancy producing your own recipe book, foodie blog, bestselling foodie memoir or perhaps even getting a job in the industry? One of my favourite Australian food writers, John Newton, is doing a new course called Writing About Food (Advanced) this month that will tackle these very urges. It will be held at the NSW Writers’ Centre beginning on the 12th September, 2009. You can book in by calling (02) 9555 9757 or find out more online: www.nswwriterscentre.org.au
