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Made with a Single Origin Estate blend specially designed for the Ruby's Diner. A breakfast and lunch menu with abundance and style that changes with the season.\u003Cbr \/\u003EWhat to try: Bircher muesli made in house, with poached fruit, natural yoghurt topped with a sweet pistachio crunch.\u003Cbr \/\u003EPoached eggs with either mushroom and pearl barley risotto or house cured trout with asparagus depending on the season.\u003Cbr \/\u003EThe creamy scrambled eggs tossed with spring onions. \u003Cbr \/\u003EOrganic beef burger. \u003Cbr \/\u003EBelgian Chocolate milkshake.\u003Cbr \/\u003EDid I mention their coffee."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/4864474948465892538\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=4864474948465892538\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/4864474948465892538"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/4864474948465892538"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2011\/06\/rubys-diner.html","title":"Ruby's Diner"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/-Lj8V2rSlnE8\/TezM-BFpeVI\/AAAAAAAAA7w\/MeegEWsFDSE\/s72-c\/IMG_4020.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-3377234283358146923"},"published":{"$t":"2008-05-15T12:17:00.011+10:00"},"updated":{"$t":"2010-01-15T08:32:57.769+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"eating out"},{"scheme":"http://www.blogger.com/atom/ns#","term":"european cuisine"},{"scheme":"http://www.blogger.com/atom/ns#","term":"restaurant reviews"}],"title":{"type":"text","$t":"A French Affair"},"content":{"type":"html","$t":"\u003Cspan style=\"font-size:130%;\"\u003EBistro de Paris: A Review\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/SCuoiAWTRwI\/AAAAAAAAAQc\/ScOefQsxmaU\/s1600-h\/IMG_2734.JPG\"\u003E\u003Cimg id=\"BLOGGER_PHOTO_ID_5200435496891926274\" style=\"margin: 0px auto 10px; display: block; cursor: pointer; text-align: center;\" alt=\"\" src=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/SCuoiAWTRwI\/AAAAAAAAAQc\/ScOefQsxmaU\/s320\/IMG_2734.JPG\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EHidden amongst the bustle of a b\u003C\/span\u003E\u003Cspan style=\"font-weight: bold;\"\u003Eusy street in Bondi Junction sits the quaint Bistro de Paris. Lit with yellow neon lights and dressed up with storybook red chequered curtains and dark red windowsills this restaurant makes you feel Parisian at heart. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOn entering this characteristically French bistro and greeted warmly by the owner maître de  Fred, one immediately feels the French ambience and rhythm. At the curtained windows sit intimate tables adorned with single flowers in vases, salt, pepper and jars of mustard (French of course), while the rest of the small dining room has tables along each wall of this yellow and maroon room. You know you are in for a French experience when vintage Pernod and Absinthe posters hang the wall and the menu and specials board is in French before English.\u003Cbr \/\u003E\u003Cbr \/\u003EFred and his wife, both French, work at the restaurant nearly every evening, sharing the roles with their predominantly French wait staff. After spending a few minutes inside this warm yet slightly kitsch restaurant you can’t help but feel you may soon become a Francophile.\u003Cbr \/\u003E\u003Cbr \/\u003EWhile browsing the menu and wine list that features a great mix of Australian, New Zealand and French wines and beers at a very reasonable price, we are advised to enjoy one of their three appetizers. Out of a choice of \u003Cspan style=\"font-style: italic;\"\u003EPate de Porc\u003C\/span\u003E (House made pork pate$), \u003Cspan style=\"font-style: italic;\"\u003ETerrine de lapin au Romain\u003C\/span\u003E (Rabbit and rosemary terrine $4) we choose the \u003Cspan style=\"font-style: italic;\"\u003ERillette de Canard\u003C\/span\u003E (Duck Rillettes $ 4) served on a thin French baguette is a true delight.\u003Cbr \/\u003E\u003Cbr \/\u003ESimple and succulent the well-seasoned and cooked shredded meat is balanced perfectly with it’s fat to produce a \u003Cspan style=\"font-style: italic;\"\u003Erillette\u003C\/span\u003E in its best form. Bistro de Paris’s menu claims to serve traditional French cuisine the \u003Cspan style=\"font-style: italic;\"\u003Erillette\u003C\/span\u003E proving true -  a great culinary merit to what the French do best- charcuterie.\u003Cbr \/\u003E\u003Cbr \/\u003EA \u003Cspan style=\"font-style: italic;\"\u003ESoufflé à la ciboulette et fromage de chevre\u003C\/span\u003E (Chive and goats cheese soufflé $11) interrupts my delight in the traditional and simple as it is served on a bed of leafy bitter greens, zucchini flower petals and a fine tomato \u003Cspan style=\"font-style: italic;\"\u003Econcasse\u003C\/span\u003E. Out of its ramekin this soufflé surprises as my preference for a cheese soufflé is not to mix it with a salad, but to indulge in a light yet rich and cheesy baked ‘pudding’.\u003Cbr \/\u003E\u003Cbr \/\u003EWhile the texture and lightness is textbook, the thick slice of sharp and chalky goats cheese although warm and melting from being grilled, weighs down the effort and skills into what makes a great soufflé. Unfortunately for me their innovative approach takes away from the dish instead of enhancing, not to mention disturbing what was a perfectly cooked soufflé.\u003Cbr \/\u003E\u003Cbr \/\u003EThe \u003Cspan style=\"font-style: italic;\"\u003ECassolette D’Escargot au beurre de persillade \u003C\/span\u003E(Cassolette of snails served in garlic parsley butter $13.00) is well seasoned with a great balance between creamy salty butter and heady garlic. It was a pity however, that the snails were not in their shells and were some what hidden amongst too many mushrooms.\u003Cbr \/\u003E\u003Cbr \/\u003EThe \u003Cspan style=\"font-style: italic;\"\u003ESouris D’Agneau à la Toulousain\u003C\/span\u003E (Lamb shank with white haricot beans, baby spinach, zucchini flower and French fries $20.00) as with most of the dishes Bistro de Paris serves, has its heart in the right place with well-seasoned food and a defiant knowledge and talent for traditional French cuisine. What it lacks however is the practise of perfecting each dish on the menu to all be of the same standard.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/SCuuGgWTRxI\/AAAAAAAAAQk\/2zrGsWf5w8Y\/s1600-h\/IMG_2628.JPG\"\u003E\u003Cimg id=\"BLOGGER_PHOTO_ID_5200441621515290386\" style=\"margin: 0pt 10px 10px 0pt; float: left; width: 254px; cursor: pointer; height: 195px;\" alt=\"\" src=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/SCuuGgWTRxI\/AAAAAAAAAQk\/2zrGsWf5w8Y\/s320\/IMG_2628.JPG\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EA perfectly seasoned and cooked lamb shank is succulent, sticky and soft with the meat falling off the bone with a nudge of my fork. The lamb however is in need of a satisfying garnish. Served in an earthen ware dish on a bed of boiled white beans, baby spinach, oven blushed cherry tomatoes, a little of the lamb’s cooking juices and garnished with an oddly placed raw zucchini flower this dish is typical in flavours from south-western France like the name suggests. Keeping specific to a region however does not create great flavour alone.\u003Cbr \/\u003E\u003Cbr \/\u003EThe choice of ingredients and concept of this dish is simple yet hearty and I can see what the chef is trying to produce- a warming and comforting meal, by cooking the garnish in one dish in the oven allowing the spinach to sauté, the beans to soak and thicken some the juices of the meat and balance the sweet acidic ness of the tomatoes. However the beans are as such, a little too plentiful and simply boiled, the spinach results in being half wilted and half raw while the cherry tomatoes sit alone on top next to an ill-fitting raw and un stuffed zucchini flower.\u003Cbr \/\u003E\u003Cbr \/\u003EWhat I would have loved to have seen the chefs do here is toss the beans, spinach and tomatoes in a little butter and garlic (or to stick to the south- western French flavours a little olive oil) and then put them in the oven with the lamb shank - resulting in a delicious yet simple and harmonised garnish.\u003Cbr \/\u003E\u003Cbr \/\u003EWhile I have to admit that I am a French fries lover, I did not need them with this dish and honestly don’t know how they fitted except for being French.\u003Cbr \/\u003E\u003Cbr \/\u003EIt was the opposite with the \u003Cspan style=\"font-style: italic;\"\u003EFillet de boeuf Roquefort\u003C\/span\u003E (Tender Fillet Steak Roquefort served with French fries and vegetables of the day $20) that was garnished with an over abundance of the Roquefort Sauce. Maybe I am a purist but my preference for a steak dish is the traditional steak and frit with a little sauce or butter to enhance and add to the sweet juicy meat and the perfect excuse to finish all your crunchy golden thin cut fries.\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/2.bp.blogspot.com\/_CcD9HICD_Y0\/SCuyHQWTRyI\/AAAAAAAAAQs\/pELAySu1gcE\/s1600-h\/IMG_2624.JPG\"\u003E\u003Cimg id=\"BLOGGER_PHOTO_ID_5200446032446703394\" style=\"margin: 0pt 10px 10px 0pt; float: left; width: 258px; cursor: pointer; height: 193px;\" alt=\"\" src=\"http:\/\/2.bp.blogspot.com\/_CcD9HICD_Y0\/SCuyHQWTRyI\/AAAAAAAAAQs\/pELAySu1gcE\/s320\/IMG_2624.JPG\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EBalanced on a whole roasted tomato the fillet of beef was a little over cooked (particularly when the waitress told us that the chefs like to serve their steaks medium). A little confused about what the vegetable of the day was, either the roasted tomato or the array of more tomatoes - this time \u003Cspan style=\"font-style: italic;\"\u003Econcasse\u003C\/span\u003E style with zucchini, the Roquefort sauce was rich, creamy and sharp, the perfect balance even if there was a little too much of it. The fries lived up to their honour title ‘French’ in being thin cut, beautifully golden and crisp on the outside and that creamy potato inside that we all adore.\u003Cbr \/\u003E\u003Cbr \/\u003EThe dishes were more than generous in portion leaving us to pass on dessert, however the \u003Cspan style=\"font-style: italic;\"\u003ECrème Brule au Cointreau\u003C\/span\u003E (Crème brule with Cointreau $8) looked delicious as a diner next to me cracked into the golden sugar crown to scoop up the creamy custard coloured goodness.\u003Cbr \/\u003E\u003Cbr \/\u003EBistro de Paris brings the comfort of French cuisine to our hearts in this small restaurant. While filled with good intentions some of the dishes did fall short of their promises, however it does not seem to stop the regulars coming back for more (and from what I can tell a fair few are French themselves). The well-priced wine list with a small, yet decent variety of wines and beers is pleasing to see. The menu needs a little work, possibly sticking to simple dishes that demonstrate the talent of cooking that the French know so well.\u003Cbr \/\u003E\u003Cbr \/\u003EAll in all I am sure I will return to this Bistro, if not for their selection of fantastic house made charcuterie, a glass or two of French wine, and a beautiful brule, but then just to feel Parisian in the company of Fred and his wait staff.\u003Cbr \/\u003E\u003Cbr \/\u003EBistro de Paris\u003Cbr \/\u003E105 Oxford Street\u003Cbr \/\u003E02 9386 5601\u003Cbr \/\u003E\u003Cbr \/\u003EOpen Lunch Tuesday – Friday 12.00 – 2.30\u003Cbr \/\u003EOpen Dinner Tuesday – Friday 6pm till late"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/3377234283358146923\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=3377234283358146923\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/3377234283358146923"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/3377234283358146923"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2008\/05\/french-affair.html","title":"A French Affair"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/SCuoiAWTRwI\/AAAAAAAAAQc\/ScOefQsxmaU\/s72-c\/IMG_2734.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-7309139388306202620"},"published":{"$t":"2007-11-30T17:32:00.001+11:00"},"updated":{"$t":"2010-01-15T08:15:55.658+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"eating out"},{"scheme":"http://www.blogger.com/atom/ns#","term":"restaurant reviews"}],"title":{"type":"text","$t":"How come you taste so good…"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/R0-2or4tRHI\/AAAAAAAAAOI\/kujz1Lx2N2E\/s1600-R\/IMG_2250.JPG\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/R0-2or4tRHI\/AAAAAAAAAOI\/TGQ3np-91Rg\/s320\/IMG_2250.JPG\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5138526509944620146\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:130%;\"\u003EBrown Sugar: A Review\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt is satisfying to know that hidden away from the tourist invaded beachfront of Bondi is a place where the locals know the food tastes as good as the name on the door.\u003Cbr \/\u003E\u003Cbr \/\u003EA cool café by day, Brown Sugar impresses with great coffee and a relaxed vibe. By night it turns into a trendy, sleek restaurant with fantastic food and a friendly atmosphere.\u003Cbr \/\u003E\u003Cbr \/\u003EYou know you are in for a sweet treat when the kitsch décor of luminous jam jars is filled with lolly coloured water and you can see the chefs having a good time in a small and busy kitchen. While many Bondi cafes succeed in their breakfast and lunch scenes- it’s the trickier dinner service that we were there to sample and review.\u003Cbr \/\u003E\u003Cbr \/\u003EThe duck liver parfait with pear salsa is one of the best I have ever tasted. Smooth and light with perfect precision of seasoning. Unlike some parfaits this one is not drowned by the bitterness of brandy or the stodginess that gelatine can add. Instead you enjoy the richness of the duck livers. The parfait is accompanied by caramelised onion, sea salt, finely chopped chives that and golden yellow cubes of tart pear. These are the elements that create the ideal balance of seasoning. My dining companions are also pleased by the plentiful amount of char grilled toast that comes with it.\u003Cbr \/\u003E\u003Cbr \/\u003EThe crispy school prawns are next on our list. While we enjoy the food we somehow feel, as we look around the busy room, that we are somewhat like these prawns before they became our meal. Space is a luxury at Brown Sugar.\u003Cbr \/\u003E\u003Cbr \/\u003EWe arrive on a busy night and are seated in the corner. I am not sure how they do it, but the waiters manage to fill every square inch of the place, so much that they even find it hard to shuffle through the crowds themselves. Nevertheless diners have smiles on their faces so we move our focus back to our food which doesn’t take long to come - keeping in the back of our minds that we should feel fortunate as we are seated next to the open large windows.\u003Cbr \/\u003E\u003Cbr \/\u003EThe school prawns are cooked whole and one is suggested to eat them that way, head included. Chef Neil Gottheiner’s training at Darley Street Thai shines through. The prawns are light and crisp, reliant on a light batter and temperature of the oil. The salty crunchy exterior contrasted to the sweet succulent meat classically matched with a saffron aioli. The aioli itself is a gem. Delicately flavoured it’s refreshing, hinted by the fruitiness of a good olive oil – exactly what a quality aioli should taste like.\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/R0-1mb4tRGI\/AAAAAAAAAOA\/m5WkF2CJs98\/s1600-R\/IMG_2279.JPG\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/R0-1mb4tRGI\/AAAAAAAAAOA\/p9zwSjv5hLI\/s320\/IMG_2279.JPG\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5138525371778286690\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe angel hair pasta with blue swimmer crab and semi sun-dried tomatoes is simple and comforting. A light tomato and saffron based sauce delicately coats the pasta strands, while the flakes of sweet crab are sufficient. This dish has a beautiful flavour from use of good produce.\u003Cbr \/\u003E\u003Cbr \/\u003EBrown Sugar defiantly seems to attract the locals to come back. This may be why their black board will always have familiar staples. Their duck confit is classically cooked and served with grilled or baked fruits which are in season. On our visit it is served with a crisp potato rosti paired with thyme and grilled pears and hazelnuts.\u003Cbr \/\u003E\u003Cbr \/\u003EThe fish pie is another staple on the menu and is one that will not leave anytime soon. Individual ramekins house snapper, leeks and caramelised onion in a ‘soup’ of cream, white wine and truffle oil. The fish is decadently hidden below a golden dome of house made buttery puff pastry. Alone this fish pie is a delight as the creamy fish ‘soup’ waits to be mopped up by the crisp pastry. To newcomers unannounced mash potato is served alongside the pie. Although a delightful touch especially when mixed into the fish to make the sweetest mash you will ever eat, I do feel that it should be mentioned on the menu, so diners can enjoy the complete glory of this dish, mash and all.\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/R0-5Gb4tRII\/AAAAAAAAAOQ\/s70QsuEk_OQ\/s1600-R\/IMG_2320.JPG\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 273px; height: 205px;\" src=\"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/R0-5Gb4tRII\/AAAAAAAAAOQ\/_U0HpRcx7V4\/s320\/IMG_2320.JPG\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5138529220068983938\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EOcean trout with fattoush salad, za’atar and labne sounds straightforward on the board, however this dish is a confident reworking on classic themes. The fattoush salad is light and bursting with flavours such as dill, basil, coriander and mint alongside the traditional parsley, crisp bread and cherry tomatoes. This dish displays that the chefs at Brown Sugar know what they are doing, and continue do it well. The homemade labne is soft and tart, well combined with the sweet oily flesh of the ocean trout.\u003Cbr \/\u003E\u003Cbr \/\u003EWith a name like Brown Sugar you would make sure that your dessert menu was nothing but sweet and worthy of the name.  The tiramisu is pleasant with a good measure of coffee and mascarpone. The caramelised banana cheesecake is rich and creamy with a candy like banana flavour that you can only get when bananas have been caramelised with brown sugar. The rich bananas are happily paired with a light chocolate sorbet.\u003Cbr \/\u003E\u003Cbr \/\u003EAlthough the buttermilk panna cotta with strawberry compote was slightly too soft and started to melt on the plate, it still tasted great - a slightly sour smooth panna cotta with ever so sweet and fragrant strawberries.\u003Cbr \/\u003E\u003Cbr \/\u003EBrown Sugar knows how to sweeten up your night with comfort food with style that you know is good for you sole.\u003Cbr \/\u003E\u003Cbr \/\u003EBrown Sugar\u003Cbr \/\u003E106 Curlewis Street\u003Cbr \/\u003EBondi Beach\u003Cbr \/\u003EBreakfast and Lunch Wednesday- Sunday\u003Cbr \/\u003EDinner Tuesday- Saturday\u003Cbr \/\u003E9130 1566"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/7309139388306202620\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=7309139388306202620\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/7309139388306202620"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/7309139388306202620"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2007\/11\/how-come-you-taste-so-good.html","title":"How come you taste so good…"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/R0-2or4tRHI\/AAAAAAAAAOI\/TGQ3np-91Rg\/s72-c\/IMG_2250.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-2781799099900669156"},"published":{"$t":"2007-10-08T16:14:00.003+10:00"},"updated":{"$t":"2010-01-29T12:19:43.812+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"eating out"},{"scheme":"http://www.blogger.com/atom/ns#","term":"restaurant reviews"}],"title":{"type":"text","$t":"Nothing short of a grain..."},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/RwnWvMuFy-I\/AAAAAAAAAMs\/s8PHfJqrqcM\/s1600-h\/578288488_8491f938a4.jpg\"\u003E\u003Cimg id=\"BLOGGER_PHOTO_ID_5118858557840018402\" style=\"margin: 0px auto 10px; display: block; cursor: pointer; text-align: center;\" alt=\"\" src=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/RwnWvMuFy-I\/AAAAAAAAAMs\/s8PHfJqrqcM\/s320\/578288488_8491f938a4.jpg\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:130%;\"\u003ELongrain: A Review\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIf someone had to ask me for my favourite restaurant in Sydney, I am sure I would say Longrain.\u003Cbr \/\u003E\u003Cbr \/\u003ELike a moth to a candle this modern ‘Australian’ Thai restaurant attracts Sydney siders in its sleekly designed converted loft with great cocktails and fabulous food. I continue to return to Longrain like many others, for the divinely crisp caramelised pork hock with chilli vinegar, a betel leaf a stick cocktail and a curry or two.\u003Cbr \/\u003E\u003Cbr \/\u003EAlthough the no booking rule often leaves visitors waiting an hour or more on popular nights the wait I assure you is very soon forgotten as very shortly after you order, your spectacular array of food arrives.\u003Cbr \/\u003E\u003Cbr \/\u003EAs always the caramelised pork hock is a must have at our table, we even order two. The mixture of sweet and sticky pork meat covered with a crisp exterior drizzled with a little caramel and then served with chilli vinegar is always welcoming. To me this dish is better than any candy I enjoyed as a kid, and always without doubt makes the night worthwhile.\u003Cbr \/\u003E\u003Cbr \/\u003EMartin Boetz, head chef of Longrain was on to a sure thing when he made his first Eggnet salad eight years ago and will be a fool to ever take it off the menu. The Eggnet is a salad of pork mince, prawns, peanuts and bean shoots wrapped up in a thin lattice of egg is a refreshing dish, that is nothing short of flavour, but helps break up the sweetness or spiciness of the other dishes. Our waiter is clever enough to suggest a half portion as we still have a few more dishes to come.\u003Cbr \/\u003E\u003Cbr \/\u003EThe service at Longrain is another reason why I continue to return. It was only when I actually started to work as a chef that I realised your tip is essentially for the service you are provided and not how great the food is. At Longrain the service is always remarkable. The staff knows the food and wine perfectly and are always happy meet your needs with nothing but a smile. In a nearly constantly busy restaurant I know that having wait staff like that is a blessing and miracle.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/RwnUeMuFy9I\/AAAAAAAAAMk\/12qPXvLUm0c\/s1600-h\/IMG_2038.JPG\"\u003E\u003Cimg id=\"BLOGGER_PHOTO_ID_5118856066758986706\" style=\"margin: 0px auto 10px; display: block; cursor: pointer; text-align: center;\" alt=\"\" src=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/RwnUeMuFy9I\/AAAAAAAAAMk\/12qPXvLUm0c\/s320\/IMG_2038.JPG\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe soft shell crab with green mango salad and sweet fish sauce arrives and our eyes light up. Without doubt this dish explores the perfection of Thai flavours- hot, sour, salty and sweet. The soft shell crab is light and crispy to perfection, matching wholly with the crunch sour salad and sweet meat of these crustaceans.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe red curry duck with ginger and crispy Thai basil was a surprising delight, and sums up why I think I will always love Longrain. This was the last dish to arrive at our table, and after having satisfied my cravings for mouth-watering meals this succulent and possible new favourite arrived. The duck was not at all fatty, yet perfectly crisp on the skin, while the flesh was moist and luscious. This gorgeous bird was coated in a beautiful simple red curry and matched with crisp basil leaves. There was nothing for fronting with this dish, and I am sure you could come across in Thailand, however it made my night for the flavours and well sourced produce spoke for themselves with perfect precision.\u003Cbr \/\u003E\u003Cbr \/\u003ESydney definaltly would benefit from having more restaurants like Longrain."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/2781799099900669156\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=2781799099900669156\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/2781799099900669156"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/2781799099900669156"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2007\/10\/nothing-short-of-grain.html","title":"Nothing short of a grain..."}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/RwnWvMuFy-I\/AAAAAAAAAMs\/s8PHfJqrqcM\/s72-c\/578288488_8491f938a4.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}}]}});