Sixfoot & Salty


ADVENTURES





THESE ARE SOME OF THE AMAZING VENUES THAT ARE WORTH WRITING HOME ABOUT.
KEEP AN EYE ON MY INSTA FOR THE MOST UP TO DATE EATS AND DRINKS.



Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma.



Anthony Bourdain



BREW RUNNER





By Tobys Estate June 23



If you LOVE coffee as much as me, or you simply cannot live without the liquid gold, you will know running out of beans is NOT AN OPTION.


The best part??!?! Morning, noon, or night Toby's Estate Brew Runner have you well and TRULY covered by delivering FRESHLY roasted beans right to your front door when you need it most, PLUS they are in reusable cannisters, WINNING!





Fresh reusable canister to your door.



Not only are you getting fresh roasted beans, but you also have a full variety to choose from, they are roasted and shipped to you at peak FLAVOUR-TOWN, and you simply leave out your empty canisters to swap for a freshy full of new beans.





Wooloomooloo blend.



I couldn't help getting into the Woolloomooloo;

× Known for being their most popular blend

× Full-bodied, intense flavour explosion (like my personality)

× Chocolate, dried fruits & butterscotch

× This blend does it all, neat, milk, long or short.





Premium blend.





Roasters edition - Santa Maria el Salvador





I enjoyed the brew as a long black for breakfast, a double espresso for afternoon session and of course you cannot go wrong with an espresso martini, or bowl should I say!


Versatile, fragrant, and DELICIOUS in all forms.


Not only are you getting local and fresh beans, and they're delivered for FREE, you're reducing single-use plastic packaging waste by recycling the canisters – this I love!


Robusta, a musta,

x,

S



kobo





Loftus Lane, Sydney - May 22



'Jeju island is famous for Haenyeo, female divers who gather Abalone for hours without scuba gear, their famous black pig noted for its colour, taste and texture and their sweet mandarins which are grown in rich volcanic soils' Kobo Syd.


I had the pleasure of joining Jimmy Wong and Therese Lum for an experience LIKE NO OTHER. Chef Jacob Lee took us through an edible journey of his memories and childhood. It was an intimate dining experience like no other. I was fully IMMERSED and at times overwhelmed by the beauty of it all.





Chef Jacob preparing Truffle mashed potato, wagyu yukhoe, bugak, uni.



Episode 001 – Jeju Island

× Welcome drink; carrot, green mandarin, rosemary oil

× Kingfish, kombu jime, green mandarin

× Cured Gujwa carrot tart, shio koji fetta, Jeju green tea almond

× Silver hair tail, gamate

× truffled mashed potato, wagyu yukhoe, bugak, uni

× Makgeoli rice cake, kombu butter

× Bingddeok, assorted mushroom, truffle

× Blue mackerel, brown butter and pickled ginger, garlic chive

× Kurobuta noodles, shallot oil

× Jeju mandarin, persimmon vinegar

× Dombegogi (Jeju style Bossam), mel-jot ssam jang

× Jeju mandarin sorbet, sage oil

× Jersey milk & truffle ice cream, chestnut, makgeoli cream, black sesame almond





Kingfish, kombu jime, green mandarin



Evenings like this really speak to the soul and sharing of cultures. I was just in AWE of the entire event start to finish and could not be more THANKFUL to have experienced the evening and many wonderful memories remain. I sampled many complimenting drinks throughout the evening which were paired beautifully.





Makgeoli rice cake, kombu butter





Chef Jacob



More to come!





Evenings like this really speak to the soul and sharing of cultures. I was just in AWE of the entire event start to finish and could not be more THANKFUL to have experienced the evening and many wonderful memories remain.


I sampled many complimenting drinks throughout the evening which were paired beautifully.


I cannot speak HIGHLY enough about the evening, this is a MUST.


The full write up will be available on my blog in a few days. Keep an eye out!


One of a kind,

x,

S



Woodcut





The Crown, Barangaroo - Dec 2021



"The heart and soul of Woodcut is fire, steam, smoke and ice. Beautiful ingredients, simply cooked." - Ross Lusted


I will start by saying that Woodcut was one of the best meals I enjoyed in 2021. I know that seems like a large call considering a nugget will win me over at 2am, but honestly, I loved it.


We got to dine last year around all the madness for our Anniversary, and it was one to remember. From the beautiful settings, to the delectable food, wonderful service and impeccable wine, it was a winner.





Menu and table setting



It was a shame that I did not have my camera with me, though hopefull this will give you great insights to the meal we shared.





For me; there are several key elements that make a successful dining experience and it can even be what may seem small. It could be simple things such as the fabric of the napkin, the ease of entry and being taken to your seat, how frequent your water is topped up, the un-interrupting nature of staff, to things like lighting, seating and of course the food, that’s the next level.


You can tell from the second you walk into Woodcut that everything has been inexplicably thought through and detailed all the way down to textures, tone and tea spoons. It was designed and curated by award-winning couple, Chef Ross Lusted and Sunny Lusted AND it's seriously gorgeous.



Just us looking all swanky sipping champagne.





Raw tuna, shiitake broth, horseradish, puffed rice





Honouring elemental cooking methods, you are exposed to all 4 open kitchens where you can see meals being prepared. It's a wonderful experience for a diner to be able to see each element at work in order to craft each dish.



Beans and greens, whipped parmesan, rye crips, green sauce



We sampled dish after dish till we could not breathe...


>> Oysters and champagne

We can thank Ollie for the welcome gift for the anniversary of bubbles, absolutely no other way to star a celebration and this was perfection.


>> Veal tongue skewer, caper sauce, nasturtium

Packed full of flavour, you can taste the char that comes through while the texture is tender. These were sensational.


>> Raw tuna, shiitake broth, horseradish, puffed rice

I am obsessed with this dish, from the buttery tuna to the hits of crunch. This was one of my favourites from the night. For me it was simplicity but perfection.


>> Crab cakes, hemp seeds, fried leaves, oyster mayonnaise

Without sounding odd, I was more blown away by the oyster mayonnaise, it was insanely good. And yes of course the crab was delicious too.


>> Grilled raw beef, salted duck egg, laver sheets, radish

If there is a tartare of equivalent, just know I will order it. This was fragrant, more coursly chopped but the hits of fresh veg through the dish really made it. I love the addition of soft herbs, nori and leaves to eat with your hands.


>> Beans and greens, whipped parmesan, rye crips, green sauce

Beautifully presented, this was wizardry. The parmesan was almost like a glossy custard cream that was packed with flavour under the rye crisp, loved it. Pictured above.





>> Shiro Kin Full Blood 9+ Wagyu | Darling Downs QLD Scotch fillet 250g 500 days

I am very picky about my steak. I had a mother that would always order beef by the side to make sure it was fresh and cut to her specs. This also developed futher over the years and I can attest to consuming some heavenly pieces of meat in my life.
Over to Woodcut now, other than the serious price tag, the flavour of this steak was absolutely where I needed it. That beautiful soft tender texture, with a brilliant charred exterior and wonderful mineral flavours and tones. It was pure heaven.


>> Red velvet lettuce, Woodcut salad cream, miche crumb

It's a salad, fresh, crisp and simple.


We sampled many dishes from the menu and each one was beautiful presented, packed full of flavour and left me wanting more with each bite. I could barely move after the amount we ate but was 100% satisfied with every choice.


We were served or should I say spoilt by Bao and Olly. Both staff were attentive, informative, and no request was too much of an ask. Perfect service definitely makes the experience.


To keep it short; one of the best dinners of 2021.


x,

S



Shiro Kin Full Blood 9+ Wagyu Scotch Fillet



cheese making with kristen allen





Two Good Co Eveleigh, May 21



I have been following Kristen Allen for some time through her cheesy journey online via her instagram @kristenallencheese. Whether it's the interesting methods and creations of cheese making, her wild dance breakouts or the no fuss style of her craft, I wanted to join in on all the fun.


I have always been fascinated how something so spectacular can all begin so simply as milk... so like anyone else would; I jumped at the chance to attend her mozzarella, burrata, and stracciatella class held Two Good Co in Eveleigh.





Splitting curds from whey.





Kristen Allen getting into the spirit of things.



You can tell within an instant Kristen is passionate about what she does and there is a particular voodoo wonder about creating something as delicate as cheese with your hands.


A lot of what we did was down to texture, feel, taste (I snuck a few extra samples along the way) and in the end sheer determination to make your cheese into the wonderous treat I have been drooling about for days.



The class started with understanding the ingredients, how they interact and how to activate the rennet to create your set of curds and split away the whey. I am seriously like a kid in a candy store.


Each step was slow and steady, developing ever so slowing into elements that start to resemble cheese.


It required many hours of work to turn the milk into cheese and at each stage it was testing and engaging with the curds to make sure it was just right before we could heat, handle and start creating the 3 types of cheese.





The first was stracciatella which is stretched shards of mozarella that are added to fresh cream and a pinch of salt to taste. I have to say, I have never had stracciatella like this and it was honestly mind blowingly good. I have to agree with Kristen, it was my favourite.





Stracciatella in the making.





The bad boy burrata himself!!



Next on we moved to burrata which involved creating the outer case which is like a thin mozarella skin, loading the centre with stracciatella and then creating a money bag shape, and then slowly heating and stretching out the top long enough to knot it without the centre falling out.


This was honestly thrilling to be honest, I was so determined to get it in the end.


Lastly; the mozarella, don't overwork the balls and you get these soft, pillowy, delicious balls. Play with the cheese too much and you get some grade A tennis balls. I had a little column A and a little column B.





My excited face when I finally nailed the barrata.. note to self; remember your apron!



Let's just say, I got that bad boy burrata in the end. I LOVED everything about the experience; meeting and being taught AND inspired by Kristen, my cheese partner Dee and all the lovely people on the day.


It's always wonderful to meet people who have a keen passion and love for food like I do. I have not made any more cheese as yet, but I can honestly tell you I have never had better stracciatella in my life and that isn't tooting my own horn.


I HIGHLY recommend looking into Kristen's cheese courses as they are seriously worth your time and money, and thanks to bloody covid and accessibility; there are now online courses available.


Go check them out via her gram @kristenallencheese or via https://linktr.ee/kristenallancheese.


A huge thank you to Kristen for sharing your passion and love for cheese.


That's enough cheese for one day (if that is even possible),

x,

S



FOREIGN rETURN





Surry Hills - March 2021



From outside, Foreign Return is an unassuming glass front venue, you can only see glimmers of colour and shine of what is hiding inside.


After entering, you are immediately transformed from the casual hustle of Sydney to the opulent luxury of this breathtaking bar and kitchen.





The bar @ Foreign Return





Nandu Kuzhambu: Chettinad-style blue swimmer crab curry



I am in awe of the décor. I spent the first part of the reservation wandering through the space and taking it all in.


Upstairs you have this grand space opening out with high ceilings, gorgeous moody tones and wonderful pendant lights are inspired by the coastal Koliwada, playing homage to the colonies of Kolis (fishermen) in India.


There is beautiful feeling of richness in the textures and colours used throughout the space that was just incapsulating and so elegant



Enough about my attraction to the venue, let’s talk food.


The menu is vast with many favourites I recall and so many adaptations or other dishes to sample. The staff were incredibly humble and more than happy to make recommendations to pair with drinks or explain each item to make sure we knew what we were getting into.


Path of least resistance in my mine is to order a bit from each section, that way you will have ample leftovers for lunch to continue the spice journey well after you leave.





We had staff guide us through the in’s and outs of the menu to make sure we hit the mark;


>> Masala Papad: Fried papad topped with cherry tomatoes, red onions, avocado, chillies goat’s curd and micro coriander

Perfect light snack when you’re sampling the wonderful cocktails.


>> Raj Kachori: Crisp shell filled with chickpeas, mint chutney, edamame, yoghurt, pomegranate and tamarind

I feel I could eat 10 of these and still want more. They hit that happy place for me; fresh, fun and filled with so many contrasting delicious textures and flavours.


>> Paneer Lababdar: Cottage cheese in a rich, spiced onion and tomato gravy

I honestly could not get enough of this dish; the flavours and the tender soft paneer was just outstanding. Sometimes the simplest of dishes can hit the mark for me.


>> Pepperberry Chicken: Tasmanian mountain pepper, fennel and plum chutney

Classic style tandoor chicken that harnesses the char served with fresh condiments to cut through with that zing.


>> Nandu Kuzhambu: Chettinad-style blue swimmer crab curry

This was a more coconut flesh rich curry that was quite mild in heat which contrasted with the sweet crab. I tend to take the easy route and not fight my food though Julia got right in there! The crab was a little over for my liking though the flavours were on point.


>> Kosha Mangsho: Lamb cooked in mustard oil and spices.

Absolutely tender, flavour packed, thick and spicy, incredibly moreish where I had to keep going back for more.





Appam; laced red rice pancake



>> Appam Laced red rice pancake

A great alternative when mopping up all the wonderful flavours.


>> Cheese Garlic Naan

Simple guilty pleasure here. Cheese and bread will always be a winning combination


>> Pomegranate Raita

This was vibrant and fresh to complement all the other wonderful dishes and take reprieve from the spice IF you need it.


I loved that each dish harnessed various flavours and spices setting each and every dish apart. It was a thoroughly enjoyable evening with a wide selection of wonderful dishes that had out tastebuds tingling.





The upstairs dining room



Even though the restaurant felt relatively quiet; at times I found the pace of the service was a tad leisurely though I was in no rush and quite happy to relax in the setting.


The way the menu is designed gives you so many options whether you are wanting a beautiful venue to share a really flavour packed meal with, a lighter lunch when you’re between meetings, a fantastic location when entertaining after work to sit back and enjoy the drinks menu, or better yet, it would make for a wonderful date night.


This is a great venue to lose a few hours in, and walk out super satisfied.


For more information see https://www.foreignreturn.com.au/



SUNDA DINING





Melbourne - Dec 2020



I fell in love with Melbourne, honestly who wouldn’t? The food, the venues, the atmosphere and not to mention the sheer volume of phenomenal places to eat and drink.


Thanks to Rona I wasn’t heading on my usual annual Bali trip, instead it resulted in me spending a month of my long service leave wining and dining (mostly on my own), and you know what, I had the time of my life.


Enough about my life and more about Sunda.





smoked scallop, betel leaf, desert lime, cucumber



Sunda has been a bucket list venue for many, many years. I am constantly in awe of Vietnamese-Australian Chef Khanh Nguyen’s creations and there is no way I was leaving Melbourne without witnessing it firsthand. Side note; if you haven’t stalked Khanh’s Instagram or Sunda’s to know what I am talking about... off you go!





Head Chef Khanh Nguyen.



Travelling on your own can pose a few challenges, some of which are shared menus when you’re only a single diner. To my amazement I was able to get directly in touch with Chef Khanh who managed my reservation, adjusted it for one and lined me up for one of the most incredible onslaughts of outstanding dishes, and overall meals to date.



Wandering down Punch Lane in usual alley style Mlebourne, you’re greeted by an understated space resembling an under-construction look front, only to pass through the glass door and be welcomed by a sleek combination of warm timbers, exposed brick walls and cool concrete.


I am of course warmly greeted by Kosta the restaurant manager who to my happiness seats me at the bar, placing me right in viewing pleasure of the kitchen, the best seat in the house in my opinion.





'gado gado' x crudites, sunflower seed, macadamia, kakadu plum





Your Subtitle Here



If you haven’t heard much about Sunda, the easiest way I can elaborate on the style is modern fine dining at its best, taking inspiration from Southeast Asia while utilising the best of native Australian ingredients, even the crowd favourite, vegemite.


Seated at the bar; the event began. I watched in awe as the chefs and team came together seamlessly like an ensemble to produce what I can only call bliss. Peaceful, elegant, softly spoken, sheer viewing porn of course.


The flavours, the textures, the everything. This restaurant had me intrigued and excited with every bite.





pie tee, mushroom xo, quandong, smoked cauliflower



The menu: the sunda classics


>> Pie tee, mushroom xo, quandong, smoked cauliflower

This was an absolute flavour bomb, that super fine crispy shell filled with bursts of flavour hitting every umami profile you can imagine. I would eat 100 of these.


>> 'gado gado' x crudites, sunflower seed, macadamia, kakadu plum

I took a cooking class in Bali and Gado Gado was a fantastic dish we got to make using green beans and sprouts with a wonderful nutty sauce. This is an awesome reinvention of the dish that was filled with texture and flavour; absolute bliss for me. The foam was soft and delicate with a nutty but sweet filling underneath, and the crisp veg and crackle was next level.


>> smoked scallop, betel leaf, desert lime, cucumber

I got to watch this dish being prepared; it was just elegant and clean. The scallop was like butter with all the right compliments of that beautiful pickled cucumber, salmon roe and flavours of desert lime and betel leaf.


>> 'otak otak', spanner crab curry, finger lime, rice crisps

This is one of the most beautiful dishes; fragrant curry custard like layer topped with delicate shards of crap, roe, micro herbs, and pops of lime. I was obsessed with their rice crisps; I need these at 3am or for movie nights, textural porn.





'otak otak', spanner crab curry, finger lime, rice crisps



>> pork cutlet, rainforest tamarind, rhubarb broccoli, coconut yoghurt, blood lime, buckwheat

Easiest way to put it; this was the most incredible pork chop I have EVER had. The sweet and tart punches of rhubarb were sheer pleasure.


>> egg noodles, xo sauce, chicken crackling, pepperberry

Holy fck this was insane; every piece of salty happiness was in this dish. This is a death row dish for me. EVERY ELEMENT WAS ON POINT.


>> jasmine rice cream, carrot, wattleseed, mandarin

I had no idea how this would work but hell it did. So great and refreshing. The cool granita style dessert with lush creamy ice cream and wattleseed drizzle was just beautiful.


>> honeycomb cake, banana, macadamia

SEX. Chewy, creamy banana-ery sex.

Price: $98pp





Additions; of course I did.


You must NEVER skip this step.


sunda's seafood plate - pre order only


>> rock oyster, coconut curry vinaigrette, shallot

Oysters to me are actual life, there is no way you can skip these


>> pepper leaf rottnest island scallop, native curry, enoki mushroom

I cannot go past scallops on any menu, cooked or raw, these were amazing.


>> storm shell clam, paperbark, palm sugar, ginger flower

Clams are underrated and do not appear on our menus often enough.


>> scampi, salted egg yolk, white pepper, bush tomato

I DIED. This was one of the best dishes of 2020 HANDSDOWN. Holy sh*t this was INCREDIBLE.


>> spanner crab, finger lime, fermented sambal coconut yoghurt served with coriander and sesame bread

Firstly I don’t like fresh coriander in my dishes; but for once justice was served perfectly. It was balanced, delicate, packed with pops of all the amazing elements.



sundas seafood plate





THE roti with vegemite curry



The SURPRISE plate of the evening was of course; the MOST incredible roti on earth pictured above. Buttery, crispy, freaking insanely good roti and as the legend goes, the vegemite curry condiment was absolutely to DIE for. By this stage my tastebuds have died and left my body.


I honestly could write about every dish at absolute lengths and how it transported my taste buds to heaven and back, though I would be here for days...


I have tried to create the below gallery to capture the absolute show stopping food and service I experienced.


Each and every single dish and let me tell you, absolutely fcking incredible.


THIS IS A MUST.



orange wine country





January 2021





The beautiful vines at Colmar Estate



My love of Orange first began with an trip about 5-6 years ago with my bestfriend who was looking for a location for her beautiful country wedding.

My intrigue for this microclimate and region of amazing wines was definitely solidified over the next few visits. My love for the region has since brought me back to Orange 3-4 times now, each year with more amazing wines, memories of the years prior, fantastic eats and making more local friends.


What can I say; I just love this town.


More writing to come very soon, enjoy the snaps.







The tastings at Ross Hill Estate





The chickens and relaxed settings at Heiffer Station





The beautiful settings at Ross Hill.