Photo of latte artist Jibbi Little at the Fine Food Store at The Rocks. Photos of her creating a unicorn inside a horse shoe. Picture Luke Fuda.
Sydney Taste restaurant review at The Swanson Cocktail Bar & Dining.
Entree: Beef Tartare w Cornichons, Aioli & Sourdough.
Chargrilled Spatchcock, Cauliflower, Bacon, Sprouts, Lentils & Chilli.
Dessert: Chocolate, Strawberry, Salted Peanut Sundae Smash.
Chef: Brad Sloane Interior
Pictures: Luke Fuda
Provence french restaraunt in Concord.
Entree: King prawns, halved, crisp salmon and scallop mousse fresh herbs de provence, from the wood fired oven.
Main: Beef short rib with Provencal black beans and truffle turnip.
Main: Le Cassoulet, classic Provencal hot pot, slowly cooked lingo beans, with pork belly, toulouse sausage, duck confit.
Dessert: Slowly baked cherry clafoutis, vanilla bean ice cream.
Chef and owner: Antoine Moscovitz
Picture Luke Fuda
Provence french restaraunt in Concord.
Entree: King prawns, halved, crisp salmon and scallop mousse fresh herbs de provence, from the wood fired oven.
Main: Beef short rib with Provencal black beans and truffle turnip.
Main: Le Cassoulet, classic Provencal hot pot, slowly cooked lingo beans, with pork belly, toulouse sausage, duck confit.
Dessert: Slowly baked cherry clafoutis, vanilla bean ice cream.
Chef and owner: Antoine Moscovitz
Picture Luke Fuda