I Don't Eat, I Devour

 The Pastizzi Cafe has a distinctly homely feel: groups of diners sharing traditional Maltese pastries which are the namesake of the cafe, big bowls of hearty pasta, and freezers packed full of frozen goodies to enjoy at home. The regulars know the drill: they confidently march up to the freezers, grab what their hearts are after, and pay at the counter. The warm, homely feel extends to the wait staff: friendly, kind, not afraid to make a recommendation when asked.  Chicken and procini mushroom ravioli, $14 (entree size) Speaking of welcomed advice, I couldn't go past the homemade ravioli. With 5 fillings and a choice of 5 sauces, I asked the staff for her favourite way to enjoy the chicken and procini mushroom variety. "Chili and garlic oil, I think, definitely." she responded. She knew what is up! The chili and garlic oil is light so it does not overwhelm the delicate flavour of the chicken and the musroom (which is umami in its minced glory), yet the chili has quite an

Since I Left You might be the ultimate bar name: if the leaving left one sad, one could drink one's troubles away; and equally, if the leaving liberated one, one could drink in celebration. This charming little courtyard bar lets you drink under the stars, beneath a colourful mural and heating lamps. It calls itself "a destination for discerning drinks and easy going foodies", and I think that rather sums up the vibe of the menu quite well.  Let's begin with a cocktail.  Meringue-O-Tang, $20 SILY's signature cocktails are fun, creative, and rather difficult to choose between, so I asked for a recommendation from the bar staff. The Meringue-O-Tang is the barman's favourite, and I can see why. It is a mouth-watering combination of Licor 43, Vodka, Frangelico, Lemon, Caramel and Whites. Though it is distinctly fruity and easy-to-drink, it has a perfectly caramel smoothness and packs quite a punch.  So, what about the easy-going food menu?  Classic American hotdog

 Everyone who knows me knows of my obsession with Mike's famous bread. From about middle of last year until the beginning of this year, I embarked on a lengthy and ultimately unsuccessful mission of purchasing an entire loaf of bread from the restaurant.  Then came Kitchen By Mike at Home, the home delivery service that Kitchen By Mike created to combat the COVID19 shut downs - and guess what? The bread is part of the menu! I won't spend this entire post sighing over the bread: I have included it in my  review  dedicated to the topic.  I have a great deal of respect for the business for adapting its business model so quickly in what is an incredibly difficult time for the hospitality industry. Kitchen By Mike is known for creating fresh, produce-driven meals for office workers in the heart of Sydney's CBD. It is the "smart casual" of restaurants. Every lunch time, long lines form to get a hit of Mike's homey, comforting and delicious school-lunches-for-adults.

 A couple of years ago, I tried a form of intermittent fasting: the inaccurately labelled "Wolverine Diet". I say it's inaccurately labelled because the 16:8 fast (as it is also known) is not strictly a diet: it does not dictate what food you can and cannot eat. You could be on a vegan, vegetarian, gluten-free, kosher, halal...or any other sort of diet while practicing intermittent fasting. It is more accurately described as an eating schedule whereby you eat during an 8 hour window and consume no calories for the remaining 16 hours of the day. Thankfully, sleeping counts as part of the 16 hours.  Since my post on the 16:8 fast , I have intermittent-fasted intermittently (ha!). The reason I found daily intermittent fasting difficult to keep up is the fact that it didn't fit in with my lifestyle. During the week, my profession ensured long hours in the office and the ever-present temptation of stress-eating; on the weekends I found 16:8 really messed with my social lif