The 2011 Foodies' Guide to Sydney

Always on the hunt for a new food adventure?

The 2011 Foodies' Guide to Sydney officially goes on sale on October 1, 2010 and I'm pleased to reveal my involvement as a member of the contributing team.


Foodies' Guide to Sydney contributors

A new team of eighteen food writers have combed the streets of Sydney and beyond for this fifth edition, hunting down the best bakeries, cheese specialists, chocolate makers, patissiers and more. You'll find snapshot reviews of butchers, delis, fishmongers, spice shops and greengrocers, all helpfully indexed by suburb, and clearly marked on detailed maps for easy reference and navigation.


My contributor blurb

Guided by esteemed food writers Simon Thomsen, Elizabeth Merryment, Kate Gibbs and Pauline Nguyen, and working with editor Kim Rowney, contributing to this book was a thrilling challenge. It was also a treat to work with fellow friends and colleagues Debbie Elkind, Leanne Kitchen, Billy Law and Michael Shafran.

As I crisscrossed my way around the suburbs of Sydney, spending time with shopkeepers became an illuminating experience, as each store became less of a business, and more of a life story, family legacy or personal dream.

Because that's the great thing about so many of the stores in this guide. Most are small-time producers specialising in something amazing, heartfelt and overwhelmingly delicious. Each snappy profile aims to provide not only the store highlights, but a little background information on the owners behind them, so that you, too, will feel like you know them before you've even set foot through the door.


Spotlight on food blogs

Interspersed throughout the book -- printed in full colour for the first time -- are columns featuring Chef's Favourites and "Spotlight on..." interest pieces. It wasn't until I saw the published copy that I found "Spotlight on Food Blogs" which includes Grab Your Fork.

Simon Thomsen writes:

"Helen Yee loves a good festival and is a meticulous chronicler of her adventures. Helen's appetite for Sydney had lead her into less well known parts of the city to find great Asian food. Her giveaways are a popular regular feature."

Congratulations to the other highlighted food blogs: A Table for Two, Elegant Sufficiency, Inside Cuisine and The Food Blog.

The 2011 Foodies' Guide to Sydney is on sale from 1 October 2010 and retails for $29.95 (Hardie Grant and SBS). An iPhone app is in the works and will be available shortly 18 October 2010.

Dong Ba, Cabramatta

Cheap and cheerful. How can you go wrong?

There a relaxing sense of ease when we enter Dong Ba in Cabramatta, a familiar Vietnamese restaurant layout of no-nonsense chairs and tables stocked with tissues boxes, cutlery, sauces bottles and silver thermoses of tea.

We've trailed behind Margaret of fangirlish, a first-time face-to-face meeting for both Suze and I, although our long time readings of each other's blog means we feel like we know each other already. Phuoc joins us shortly thereafter, an impromptu food blogger meet-up on a gorgeously sunny Saturday in Sydney's west.


Nuoc Dau Tuoi fresh coconut drink $3.50 and
Soda Sua Hot Ga soda with egg and milk $3.50

Is there anything more exciting than a good drinks menu?

We deliberate over the 22 different options, a dizzying selection that ranges from avocado milk shakes to Rau Ma pennywort drink, and Che Be Mau three colour drink to Ca Phe Sua Da strong Vietnamese coffee with ice and condensed milk.

I go with the simple refreshment of fresh coconut drink in the end, the cool sweetness of young coconut juice livened by smooth shavings of coconut flesh in the bottom of the glass. A soursop milkshakes is an icy cold taste of the tropics, the soursop like a slightly tart version of a custard apple.

Soda Sua Hot Ga is the most intriguing, an egg soda made with egg yolk, sweetened condensed milk and soda water. It tastes like a carbonated eggy Yakult, or a custard soft drink, and yet it's oddly refreshing if in small doses.


Bun Bo Hue $8

Bun Bo Hue is the specialty here, a spicy beef noodle broth that is finished with lemongrass and chilli. The clear noodle broth isn't as rich as you'd think, lightened by shaving of raw onion and a sprinkle of shallots.


Bean sprouts, cabbage and mint

A platter of bean sprouts, cabbage and mint should be added to the soup and submerged briefly, the crunch of vegetables contrasting with hidden slices of tender beef and a tangle of slippery rice noodles.


Com Suon Nuong $8
Rice with grilled pork rib in lemongrass and chilli

Grilled pork rib is always a winner, marinated in lemongrass, fish sauce and chilli and then grilled until smoky and caramelised. A mound of tomato rice and a cheerful salad of tomato, lettuce and cucumber add colour.


Com Ga Da Gion $9
Rice with crispy skin chicken

Crispy skin chicken is succulent beneath a brittle layer of golden fried skin, a chicken thigh chopped into pieces that are best picked up and eaten with fingers.


Bun Hoi Bo Xa Ot $12
Beef with chilli and lemongrass and rice vermicelli

I go for the beef with chilli and lemongrass rice vermicelli, opting for the roll-your-own version that threatens to take over the entire table with an assortment of plates and condiments.

Square rice paper sheets are used to roll up stir-fried beef with a mix of lettuce leaves, mint, perilla leaves, bean sprouts, cucumber and carrot. My only gripe is there are no pickled carrots or daikon to be seen, although I am rather enamoured with the square rice paper sheets, not the usual round variety, even if noone else is fascinated.


Fresh salad condiments


Square rice paper sheets (not round!)


My rice paper roll handiwork

The rice paper rolls are dipped in the Vietnamese national dipping sauce nuoc cham, a zingy dressing made from fish sauce, garlic, sugar and lime.


Food porn

The enormous framed photos on the walls strike me as being better than any trite portrait of a seductive Asian female. Giant dishes beaming down from above are much more lustful in my books, a picture of calm above the happy chaos of families, couples and chattering friends.


Pandan waffle

We spill back out on to the main drag of John Street, always a treasure trove of street snacks, converging with the hustle bustle of shoppers that stop and start past the grandmothers selling homegrown vegetables and parcels of sticky rice in makeshift stalls, and the cacophony of sugar cane juicers and spruiking salespeople.

A paper bag of custard-filled sponge cakes is piping hot and bought for only a couple of coins. A heart-shaped pandan waffle comes in a fetching shade of green, soft and chewy with shredded coconut.


Hot and spicy chicken

Did we really just have lunch? There's always room for a little fried chicken. We stop by Red Lea and share two pieces of hot and spicy chicken for good measure.


Clockwise from bottom: Avocado shake, jackfruit shake, soursop shake and fruit salad shake

A final stop at Kaysone Sweets is perfect for stocking up on fried banana fritters and sweet potato snacks. We nurse takeaway fruit shakes of avocado, jackfruit, soursop and fruit salad, soaking up the sun whilst watching the locals pass on by in Freedom Plaza.

~~~
Grab Your Fork live on 702AM ABC Radio this Saturday

Weekends with Simon Marnie will be broadcasting live from Freedom Plaza in Cabramatta, this Saturday October 2, 2010 as part of the Crave Sydney International Food Festival.

The 702 Festival Food Reviewer Andrew Rose will be interviewing myself and fellow food bloggers Simon and Trina on the art of food blogging as well as our favourite dishes in Cabramatta.

702 will broadcasting live from 8.30am to midday, with our segment set to take place at 10.30am 10.15am (intital chat) and 11am (in-air tasting and longer interview), although with live radio, schedules are always elastic.

Freedom Plaza will also be hosting Crave SIFF event Allsorts Barbecue from 10am-1pm that will include a cooking demonstration by MasterChef season two finalist Alvin Quah.

Come down and say hello, or tune in to 702 ABC Sydney!




View Larger Map


Dong Ba
Shop 5/117 John Street, Cabramatta, Sydney
Tel: +61 (02) 9723 0336
Open 7 days 8am-8pm

Also open at
Cabramatta - Shop 5, 40 Park Road, Tel: +61 (02) 9755 0727
Bankstown - shop 2, 296 Chapel Road South, Tel: +61 (02) 9708 0327


Red Lea Chicken
57 John Street, Cabramatta, Sydney
Tel: +61 (02) 9726 3017

Kaysone Sweets
Shop 4, 59-61 Park Road, Cabramatta, Sydney
Tel: +61 (02) 9755 5759


Related Grab Your Fork posts:
Cabramatta food tour
Cabramatta food tour with Luke Nguyen

All you can eat sushi at Kansai, Sydney

Four words that will make anyone smile: All. You. Can. Eat.

Every year I say that I have outgrown the ignominious lust for outright gluttony. And yet still, there's a delicious little thrill at the prospect of a limitless buffet, as though a personal best is beckoning to be broken.


Kansai all you can eat menu

There are only three of us this evening, although we plan to attack with the cumulative appetite of many more. Kansai, tucked away in the corner of the Hunter Connection basement, does a roaring trade in sushi for the lunchtime crowds. By night, it's a scene of unrepentant consumption, although perhaps, in hindsight, this may have been just our table.


Pouring soy sauce

We squeeze ourselves into the tightly packed dining room, harried staff thrusting laminated but worn menus in our direction. We already know what we're having, of course, discarding the a la carte menu along with our self-respect and any semblance of a waistline.


Nigiri sushi

We rattle off an insane number of dishes to our waiter, pointing at each picture to make sure there is no confusion. Three each of everything, we may as well have instructed. Perhaps a double chin too.

The food arrives thick and fast and in no particular order. Let's make no mistake - this is not about quality. It is a mandated calorific free-for-all dipped in wasabi and soy.


Gyoza

We plot our way through the usual suspects, starting with a platter of nigiri sushi and adjourning to pan-fried gyoza (a little heavy) and skewers of yakitori that err on the cloying side of sweet.


Yakitori


Karaage chicken

Karaage chicken is probably the most disappointing, more greasy batter than chicken, and whilst the pork tonkatsu is tender, its panko crumb coating is a little leathery.


Pork tonkatsu


Dragon roll

Redemption is found in the sushi rolls, wheels of nori-wrapped rice that arrive draped with extra seafood and shards of crisp seaweed. The dragon roll holds a tempura prawn in its middle, succulent slices of sweet and fatty eel reclining elegantly on top.


Rainbow rolls

We find a core of salmon and avocado inside the rainbow rolls, the rainbow itself coming from the alternate arrangement of prawn, tuna and salmon on top, each daubed with mayonnaise.


Spider roll

Spider rolls offer potential, with their tangled deep-fried mass of soft shell crab in the middle, but a heavy hand of Thai chilli sauce and mayonnaise leaves any delicacy by the wayside.


Kansai sushi bar


Sashimi salad order #1

I do like my salad, convinced that its consumption will somehow counteract every fatty mouthful before it. Sashimi salad is a hastily cobbled combination of raw fish served on a bed of raw cabbage, carrot, avocado and cucumber doused with dressing and sprinkled with sesame seeds and seaweed.


Sashimi salad order #2

Our second order is a different take, with uneven cubes of tuna served with tobiko flying fish roe.


Soft shell crab handroll

The entire handroll menu is available too and Billy and I both choose the soft shell crab handroll which is all kinds of satisfying salty crunch. John's scampi is less of a winner, a little lost in the thick wad of batter. The sushi rice is reassuringly sticky - not too wet or dry.


Prawn tempura

Prawn tempura are surprisingly good, the batter light and airy, and the tails so crisp you can eat them whole.


Dragon roll order #2

A second order of dragon rolls seems to omit the prawn from our initial offering.


Pork kimchi

We plough on through a serving of pork kimchi that has more of that odd Thai sweet chilli sauce flavour, before finishing with a final order of baby octopus that is more of an overgrown teenager, and disappointingly chewy.


Baby octopus

For $28 however, this is still dinner for a steal.



Can an evening end without dessert? Of course not.

Like the non-stop jaw of competitive eater, Takeru Kobayashi, we continue our Pac Mac eating quest with a short walk to House.


House


Bread and ice cream $5

House, the latest eatery opened by Sujet Saenkhan of Spice I Am, specialises in the street food of the Isaan region, in north east Thailand.

There's not much on the dessert menu here but we find bread and ice cream, a soft sweet bun wrapped around a scoop of pandan ice cream that perches precariously on a square sauce bowl.


Kati num kang dai $5

Kati num kang dai is a like a Thai version of ice kacang, a jumble of cooked taro, ruby chestnut and pandan noodles hidden beneath a mountain of shaved ice drizzled with palm sugar syrup.

And yes we ordered two.


Better than sex $15

We finish with the BTS, short for Better Than Sex which is apparently an appropriate moniker for this House specialty dessert. It's a thick slice of fluffy eggy brioche that holds a scoop of pandan ice cream, toasted black and white sesame seeds and a river of palm sugar syrup. It's intriguing if pricey at $15 per serve.

All you can eat? We're lucky we didn't explode.


View Larger Map


House
202 Elizabeth Street, Surry Hills, Sydney
Tel: +61 (02) 9280 0364
Open 7 days 12noon - 2am



View Larger Map


Kansai
Shop B1, Hunter Connection basement level
7-13 Hunter Street, Sydney
Tel: +61 (02) 9231 5544

Opening hours:
Lunch Monday to Friday from 11am
Dinner Monday to Saturday 5pm-10pm

All-you-can-eat available at dinner only
$28 per person excluding sashimi and hotpot
$38 per person with sashimi and hotpot
[prices correct as at September 2010]

~~~
FREEBIE FRIDAY WINNER

Congratulations to Sarah C - you have won two tickets to see Rene Redzepi at the Sydney Opera House this Friday, 1 October 2010.

Missed out this time? Don't forget to enter the Freebie Friday competitions still open:

> Win two tickets to a molecular gastronomy dinner class

(entries close Sunday 10 October 2010)

> Win a $100 dining voucher at Signorelli Gastronomia

(entries close Sunday 10 October 2010)

Food tour of Petone and Wellington, New Zealand

Mmmm..... meat.

The sight of jamon on the hoof sends a thrill down my spine. Seeing the cured meat as a distinct part of a beast is a stark reminder of where our food comes from - an animal that has given its life for us to eat. Forget about sterile plastic-wrapped packages of anonymous protein cubes. Meat involves death, and with it, responsibility and respect.

The themes of provenance (understanding where our food has come from), sustainability and championing local produce (locavore movement) are never far from my mind during our day out in Wellington, during our recent trip for Wellington on a Plate.


Nikau Gallery and Cafe


Flat white

We start with breakfast of course, Billy, John, Peter and I meeting Brad Monaghan from Positively Wellington Tourism at Nikau Gallery and Cafe.

The best thing about Wellington? The amazing coffee. There are nineteen coffee roasters in Wellington, and the city claims to have more cafes per capita than New York. I tend to order a double shot of coffee in Sydney to get the robustness I crave, but in Wellington, a standard flat white has the strength and flavour of a double.


Porridge with medjool date compote and banana $11

Brad takes the nutritional high road with a bowl of creamy porridge. The rest of us have no such calorific qualms, ordering cooked breakfasts that groan with mushrooms, sausages and eggs.


Sage fried eggs, mushrooms and sausages $18

Sage fried eggs are an innovative and delicious concept, studded with sage leaves that are crisp and fragrant.


Mushrooms with sage fried eggs and Island Bay black pudding $18

The Island Bay black pudding gets our attention, and rightly so. The thick discs are seared on both sides, perhaps a bit too far as the flavour seems to have gotten a little lost in the process. Mushrooms are chunky slices sauteed with plenty of butter.


Mushrooms, Island Bay black pudding, spinach and toast $19.50


Scrambled eggs, sausages and spinach $20.50


Mojo Coffee Central


Lambros Gianoutsos, master roaster for Mojo Coffee

Catherine Cordwell from Zest Food Tours takes us to our next stop, the roastery for Mojo Coffee. The company began when Lambros Gianoutsos started roasting his own coffee beans to replicate the style he missed from his hometown in Greece. Today, he is the master roaster for a company that has expanded to 20 cafes open aross the country.


Roasted and green coffee beans


Roasted coffee beans

Mojo Waterfront



It's only 10am but I'm ready for my third cup of coffee. We stop at the Mojo Waterfront cafe next door for another caffeine hit.


Flat white

The crockery strikes us immediately - jade green with gold trim that we're told is imported directly from Italy. We also marvel over the triangular-prism sugar packets that are sourced from Florence, Italy.


Shott Lemon Ginger and Honey drink

We notice quite a few people drinking hot beverages and find out it's a hot lemon, ginger and honey drink made by Wellington-based company Shott. One sip of this and we're in comfort drink heaven, an intense mix of lemon, honey and ginger that would be perfect for when you're recovering from the flu. The drink is sold as a bottled cordial syrup and we notice it on many cafe menus around Wellington.


Petone


Te Puna Wai Ora - Spring of Life

We split up into pairs, John and Peter off to Martinborough, Billy and I headed for Petone.

Petone is on the north side of Wellington Harbour, the largest suburb in Lower Hutt city. Our tour guide for the day is David Hancock from Hutt City Council, and our first stop is the local artesian water fountain called Te Puna Wai Ora, or Spring of Life.

The water fountain dispenses pure artesian water, underground pressurised water that flows from the Hutt River and through the atesian aquifer at Taita Gorge, slowly filtering through alluvial gravel and sand over several years.

There are two taps that dispense this water, and locals all come down with ten-litre bottles to take their fill. David says that he comes down here once a week to fill up water bottles for the family. I love that this precious water is available freely for locals - there are even two parking spaces dedicated specifically for fill-and-go water visitors.

Billy and I taste the water from a nearby drinking fountain - the water tastes clean, free of chlorine and soft with minerals.


Bookfeast


New Zealand cookbooks

Who said feasting had to involve calories? We love the little stop-over at Bookfeast, an independent book shop dedicated entirely to all things food. Owned and operated by Yvonne Bassett, the shop is perfect for leisurely browsing and includes an impressive collection of books including an entire section focussing on New Zealand cookbooks.


Cultured


Wendy Adams

We visit Wendy Adams at Cultured next. She and her husband Conrad both tossed in corporate careers and started Cultured after Wendy attended a cheese-making course in July 2009.

Cwmglyn Farmhouse Cheese is a delightful story in itself, the cheese made from the milk of a single cow from Cwmglyn (pronounced coomg-glin) Farm, in the Tararua Mountains near Eketahuna.

It takes 25-45 litres of milk to make one wheel of cheese, spending 1-3 days in a cheese press before placed in a storage room to mature. The maturing process takes anywhere between three weeks and six months, and the cheese is wiped and turned over every day. The cheese we're eating today is from Sally, the cow.


Tastings

We're treated to a number of tastings, including Ngawi brie made from Jersey cow milk, manuka honey on yoghurt, creamy buffalo milk yoghurt and the most amazing dessert olives that tasted candied.


Ngawi brie made from Jersey cow milk in Kingsmeade, Masterton



Dessert olives


Clevedon Valley Buffalo milk yoghurt


Lunch at Gusto


Gusto owner and head chef, Duncan McKenna

Gusto is our venue for lunch and we marvel at how this original dental surgeon has been transformed from an Indian restaurant into a warm oak-panelled bistro.


Gusto




Keep calm and carry on

There's a sense of humor detected in the decor as we notice the "Keep calm and carry on" sign by the reception desk.


Waiting Room

Gusto co-owner Duncan McKenna says they found an old waiting room sign and put it up in the corner where the original waiting room used to exist.


Parsley and ham hock terrine with warm pickled baby vegetables $16.50

Parsley and ham hock terrine is a generous entree, ringed with the prettiest garland of micro leaves and pickled baby vegetables.


Hawke's Bay lamb kibbeh tartare with minh labneh and pistachio dukkah $16

My Hawke's Bay lamb kibbeb tartare isn't as raw as I'd expected, and a little grainy with burghul, but the mint labneh is creamy, light and smooth.


Smoked eel with potato, leek, horseradish and pancetta $17

The winning entree is the smoked eel with potato, the plump chunks of eel are decadently buttery in the mouth with a lingering smokiness.


Fresh fish with young vegetables, saffron nage and potato $32

A dollop of foam perches on top of fish that has been crisped on one side. The fish has been cooked perfectly, resting on a bed of mashed potato and a tangle of micro leaves.


Veal saltimbocca, prosciutto and sage with polenta and spinach $31

Veal saltimbocca is tender, the tower stacked on top of wilted spinach and a lake of buttery viscous polenta.


Roasted vegetables $7


Premium Angus beef rib eye with Manchego butter and hand-cut chips $33

My premium Angus beef rib eye is a little more medium-well than medium rare, but the hand-cut chips are golden batons of fluffy and crunchy bliss.


Gusto bar


Ontrays


A giant 85kg wheel of Le Francomtois French emmenthal

Now that's what I call a wheel of cheese!

Steven Scheckter takes great delight in wheeling out the biggest cheese in his shop at Ontrays, an 85kg behemoth of Le Francomtois French emmenthal.

We sample biltong and wagyu bresaola before exploring this Aladdin's cave of groceries and deli items. Husband and wife team Steven and Valda Scheckter started Ontrays as a small retail shop in 1999. Today they are known as the South African shop, although their range includes a comprehensive mix of elusive products from Argentina to Israel.


Biltong cured spiced dried beef


Jamon and smallgoods


Olives and stuffed peppers


Wagyu bresaola


Wines. olive oils and assorted groceries


Tortilla presses


La Bella Italia


Antonio Cacace

Dessert? Of course there was.

We head to La Bella Italia, a cafe and grocery store founded by Antonio Cacace. There's a lovely sense of space inside this converted warehouse, with grocery shelves to one side and the cafe tucked down the back.


Family photos

Antonio is the epitomy of a larger-than-life Italian patriarch, warm and welcoming with an undertone of quiet authority. He speaks warmly of his childhood in Italy and gestures proudly toward the wall plastered with family photos.





Flat white (coffee number four)


Cappuccino steamed pudding with caramel sauce and vanilla honeyed cream

For afternoon tea we're served a cappuccino steamed pudding, so moist it tastes like a sticky date pudding. The cake had been entered in a bake-off the day before and had won first prize. We're not surprised. It's divine.


Pizza oven


Schoc Chocolates at Ciocca Chocolaterie and Espresso Bar


Santo Domingo hot chocolate and Cardamom and orange hot chocolate

"Is there anywhere I can drop you off?" asks David, as he returns us to the Wellington CBD.

And this is how we find ourselves outside Ciocco Chocolaterie. I always stock up on Schoc Chocolates here, revelling in its unusual flavours and Belgian tablet moulds. Billy and I take ages to decide, deliberating over tastings that are proferred from tasting drawers.

Eventually I come away with strawberry and black pepper; sea salt; geranium; lime chilli and a single origin 72% Ciocco Marrone.


Chocolate ganache

We finish the afternoon with hot chocolates, made by pouring hot milk over spoonfuls of thick chocolate ganache. Gluttony and company - an unbeatable combination!

Nikau Gallery and Cafe
Civic Art Gallery, Civic Square
101 Wakefield Street, Wellington, New Zealand
Tel: +64 (04) 801 4168
Open Monday to Friday 7am-4pm | Saturday 9am-4pm


Zest Food Tours
PO Box 6030 Wellington, New Zealand
Tel: +64 (04) 801 9198

Mojo Coffee Central
Shed 13, 37 Customhouse Quay
Kumutoto Plaza, Wellington Waterfront, New Zealand
Tel: +64 (04) 385 3001
Open Monday to Friday 8am-4pm | Saturday 10am-2pm


Mojo Coffee Waterfront
33 Customhouse Quay
Kumutoto Plaza, Wellington Waterfront, New Zealand
Tel: +64 (04) 831 1308
Open Monday to Thursday 7am-5pm | Friday 7am til late
| Saturday 9am-5pm | Sunday 10am-4pm


Bookfeast
173 Jackson Street, Petone, Wellington New Zealand
Tel: +64 (04) 576 0486
Open Monday to Friday 10.30am-5pm | Saturday 10.30am-3pm

Cultured
185 Jackson Street, Petone, Wellington, New Zealand
Tel: +64 (0)27 269 8161
Open Tuesday to Friday 10am-6pm
| Saturday 10am-4pm | Sunday 10am-2pm


Gusto Bistro [CLOSED]
Corner of Jackson and Queen Street, Petone, Wellington, New Zealand
Tel: +64 (04) 920 1774
Open for lunch Thursday to Friday 12pm-2pm
| Dinner Tuesday to Sunday 5.30pm-late

Ontrays Food Emporium
38 Fitzherbert Street, Petone, Wellington, New Zealand
Tel: +64 (0) 800 939 9925
Open Monday to Friday 9am-5pm | Saturday 10am-4pm
| Closed on Sundays except during December

La Bella Italia
10 Nevis Street, Petone, Wellington, New Zealand
Tel: +64 (04) 566 9303
Open Monday to Wednesday 7.30am-5pm
| Thursday and Friday 7.30am-late | Saturday 9am-late
| Sunday 9am-5pm


Ciocco Chocolaterie and Espresso Bar
11 Tory Street, Wellington, New Zealand
Tel: +64 (04) 382 8907
Open Monday to Friday 7.30am-5pm
| Saturday 10am-5pm | Sunday 12pm-5pm

Grab Your Fork was hosted by Positively Wellington Tourism for Wellington on a Plate.

>> Read the next Wellington on a Plate 2010 post [Fidel's Cafe]
< Read the first Wellington on a Plate 2010 post [Te Papa Museum]

Related Grab Your Fork posts:

Wellington on a Plate 2010 - Boulcott Street Bistro
Wellington on a Plate 2010 - Devour Gala Dinner
Wellington on a Plate 2010 - Fidel's Cafe

Wellington on a Plate 2010 - Logan Brown
Wellington on a Plate 2010 - Matterhorn
Wellington on a Plate 2010 - Osteria Del Toro
Wellington on a Plate 2010 - Petone Food Tour

Wellington on a Plate 2010 - Te Papa Museum

Wellington on a Plate 2010 - Wellington Pop-Up Restaurant
Wellington on a Plate 2010 - Wellington Pop-Up Restaurant in Sydney

Wellington on a Plate 2009

Wellington Eats 2007


~~~~~
FREEBIE FRIDAY WINNERS
Congratulations to Anita, Trixie, and KJ - you have each won a twin pack of Smirnoff vodka mixers in new flavours vodka and cranberry, and vodka and blood orange.

Missed out this time? Don't forget to enter the Freebie Friday competitions still open:

> Win two tickets to see Rene Redzepi of Noma, Copenhagen

(entries close Monday 27 September 2010) 

> Win two tickets to a molecular gastronomy dinner class

(entries close Sunday 10 October 2010)

> Win a $100 dining voucher at Signorelli Gastronomia

(entries close Sunday 10 October 2010)