I Don't Eat, I Devour

The Two Wolves is a not-for-profit eatery nestled conveniently near the University of Sydney - so expect lots of students. The restaurant is mostly volunteer-ran, and the decor is cheery and kitsch. The menu is a strange mish-mash of different cuisines, which makes sense once you read that the restaurant serves food inspired by the communities to whom its volunteers have provided aid. Any profits made by the restaurant is sent to disadvantaged communities, so even though there has been quite a significant price increase over the past couple of months (comparatively speaking only - everything is still cheap as chips), the price increase feels totally justified. Nothing dahl about it $10 Something of a signature dish of the restaurant, the dahl is a filling vegetarian dish. A papadam, some grilled eggplants and cauliflower and rice accompany the lentil dahl, which is a bit too salty. The balance of flavour isn't 100% , but nonetheless it's very delicious and satisfying

A relatively new addition to Chatswood, Good Vibes is a beautiful Western food eatery that offers something a little bit different to the usual (delicious) Asian fare that one normally associates Chatswood with. It is also just a little bit out of the way from the main shopping strip of Chatswood, however due to its proximity to the residential side of Chataswood, it's fast becoming a very popular destination for locals. There are a couple of things you have to know about Good Vibes: 1. The chefs are Le Cordon Bleu trained. That's some serious, serious pedigree. 2. The menu is relatively small, but they change their menus quite frequently -so unfortunately you may not be able to find every single dish I feature here when you visit, but really, with Good Vibes, you could ini-mini-mani-mo your order and they'll all taste great. 3. Their degustation option allows you to pick and choose your dishes, and it is particularly good for sharing so you can try literally everythin

I have been wanting to go to ACME for a while now - ever since I read about them in various around-town websites (where it continues to receive popular attention as one of the most searched-for eateries in Sydney) and saw pictures of their signature macaroni dish. Baloney Sandwich, $5 each  The first thing to talk about, however, is the famous baloney sandwich. These are seriously tiny, but they make their presence known. It is a magical combination of fluffy, fresh white bun; salty baloney and the star of the show, a tart tomato jam generously slathered on the bun. This is an extremely moreish appetiser to start the night with. Linguine, black garlic, burnt chili, $14 I would describe this dish as a high-end Mi Goreng (must be the black garlic). Extremely salty yet full of flavour, I would happily eat this dish but I will not be running back for a second helping any time soon. Macaroni, pigs head, egg yolk, $22 The star of the show! Pigs head might sound like an unap

Cho Cho San is one of the most searched restaurants in Sydney. Nestled in the golden strip of deliciousness in Potts Point, Cho Cho San continues to innovate and surprise diners with modern Japanese cuisine with a twist. Fried Eggplant, $3 each These fried eggplant sticks are an example of Cho Cho San's modern approach to traditional Japanese cooking. The eggplant is cooked until crisp on the outside and creamy and almost runny on the inside, and the dish is on the salty side, providing more of a taste experience than actual belly-filling nourishment. Pork Katsu Steam Bun, $8 Very similar to the Chinese 'gua bao' (which I have referred to in previous posts), the Cho Cho San interpretation of this dish is distinctly Japanese-Western fusion. For starters, pork katsu is readily found in most Japanese restaurants, forming a staple of the bento. However, it is paried with shredded lettuce, tomatoes and chili mayo that reminds one of hamburger. The bun itself is pillo

William Blue Dining is the award-winning training restaurant of William Blue College of Hospitality Management, a place where students showcase their skills so that patrons can enjoy fine dining at incredibly affordable prices. Entrees are $11; mains $18 and desserts $9 - which means you can have a high-quality three-course meal for $38pp.  The summer heat isn't exactly conducive to creating a large appetite, so we settle for mains and desserts only; but next time I'd certainly like to try the entrees as well. Chicken Confit  The chicken confit is cooked so that the meat almost falls off the bones, yet the skin remains crispy. The bed of lentils add a deep, earthy saltiness to the dish, balanced out by the potato cubes.  Beef The beef is cooked to perfection - tender and moist. The serving of baby vegetables and potatoes (layered and mashed) is a traditional (and perhaps obvious) companion to beef; however the dish makes up for lack of innovation with exe

Exp stands for many things. The restaurant aims to create 'everlasting food EXPerience'.  Of course, exp can can also stand for experimental and expensive (the latter zinger courtesy of a local shop keeper) - three words which sum up the Exp culinary adventure. Worth it? Absolutely. Patrons can either choose a 5-course dinner or an 8-course dinner (lunch also available); and there is an option for matching wines as well. Exp is quite small and the setting intimate - so make sure you book in advance, because I don't know if you'd get a table if you just rock up unannounced. One of the best things about the Exp-erience is that the chefs who made the dishes personally deliver them to your table and explain them. I won't pretend I remembered every single word (because I was too busy being impressed and amazed), but it certainly elevates the experience from eating to dining. Duck ham, fig, goats curd, macadamia I have never had duck ham before, and it is absolu