The Lagoon, Stuart Park, North Wollongong, NSW

The Lagoon Restaurant has a name befitting its location, ambiance and cuisine. Tucked away in a corner of Stuart Park, with its own dedicated car park and surrounding stroll grounds, the open glass window panels of most of its surrounding wall tempt any diner to panoramic views of the Tasman Sea, a perfect horizon with real deep blue ocean water and even the apparently stuck long container ships waiting for their turn to unload cargo into Port Kembla, although a decent distance away from it all.
On a recent visit in the so-called winter of the Illawarra region, it looked and felt like a summer's day in London.  We were there early for lunch, although the crowds packed the place in especially after 1pm.

The menu was extensive, primarily concentrating on seafood, not just sourced from the NSW South Coast but also from other parts of Australia.  My group of three pondered over the cold and cooked platters - these offered  a sampling of crustacean sea produce like Balmain Bugs, fish grills and prawns.
Then there were the farm and ocean  or surf and turf combinations which provided both beef or lamb cuts with a smaller serve of seafood. We chose the third option, all seafood produce but at least offering two choices on one plate. I was more than happy with my selection of John Dory with scampi from the Indian Ocean off Western Australian state.  One of my fellow lunchers chose king prawns with barramundi, always a reliable tasty sample of what it means to partake in Australian seafood. We did observe a young man at a neighbouring table with a feast inspiring sizable dish of lobster and crab, whilst his young female companion had a more modest dish.

The Lagoon is a civilised place with white table cloths, well dressed and trained wait staff and provides a mood of being in a well organised function.   Even the garlic bread was especially aromatic that day.
There are strong hints and touches of Mediterranean influences in the dishes available, especially in the gravies and sauces blended into most of the seafood.  Sauces can be a tricky part, for I recall on an earlier visit, how my mate and I found that the rather brash and heavy stuff given to us did spoil the overall charm of the seafood platter.  This time around there was no such discouragement.

We had chardonnay on our table in the middle of the hall, from which we could observe proceedings like birthday parties, the spectrum of well made dishes arranged carefully and spectacularly on the main counter near the bar and the energy of a rather elegant and smiling tall young man who paid attention to detail and assured the fullness of our wine glasses.

The fine dining continued with our summery option of three gelato flavours served in a boat like contraption.   Mango, raspberry and more.  The female staff were nice enough to change cold for hot espresso. The afternoon wore on but not the spirit and satisfaction at our table.  Kangaroo was available and fresh oysters captivated as entree. Apart from the food, I reckon there was also another positive X factor that day at this fine dining venue which can lower its formality to relax every visitor. And then Wollongong City centre beckoned as we left, going past the big live aquarium tanks, into a balmy 22 degrees Celsius outside.

Rocksalt Grill & Restaurant, Wollongong NSW

This restaurant has since ceased functioning.

A look alike smoking cigar adorns dessert - a cinnamon roll with an ash front!

Crispy salt soft shell crabs already heralded what the Rocksalt could do, an echo of the benchmark that this restaurant defines as their version of fine dining.   With a menu extensively covering both seafood and the farm, it was a delight to try to find our choices of mains for this occasion in late May.  Eventually we settled for the Wagyu Rostibiff from Darling Downs Queensland and the 

Moss Vale sirloin. Both lived up to their articulated descriptions and our built up expectations arising from the source of the ingredients.

Opened in 2012, the Rock salt at One Marine Drive is sited on a hillock near the iconic lighthouse at Wollongong Harbour.  It offers true blue Aussie items like the Bangalow sweet pork belly and Angus beef rump from Jondaryan in Queensland.  Yet there is handmade pappardelle, served with roasted butternut pumpkin, braised baby shallots, pine nuts and Persian feta, all garnished by a sauce vierge.

Seafood items that jump out of the page include the Tassie Storm Bay Atlantic salmon, offered with an Asian twist by accompanying kai lan and bok choy vegetables and garnished by caramelised palm sugar and Sichuan pepper - this is so South-east Asian!

Cognac, fortified wines (so appropriate for dinner time) and port litter across the drinks landscape. There are Galway Pipe and Grand Tawny choices from Ireland, plus Hollick the Nectar from South Australia, as illustrations of the carefully chosen list available at the Rocksalt.  My mate made an excellent selection in Shaw and Smith shiraz, so synchronised with our meaty mains.

The vanilla flavoured creme brûlée was garnished with flower petals and a crunchy biscuit.

It was a Monday evening and an apparently quiet one at that, but in the end that worked best for both of us, I reckon, having almost the whole restaurant shared with only a few others. The lighting was subdued and being early winter, the sunset had passed by the time we both made it to the venue after work. There were no parking hassles that evening unlike during summer days at this spot overlooking the main Wollongong ocean coastline.   Service was attentive and yet non-intrusive.  The food was good, the wine was flowing and I thoroughly enjoyed the conversation with a most appreciated friend.

Would I return to the Rocksalt?  An obvious yes. I have not tried this venue on more busy nights - and it is good that they are not closed on Monday and Tuesday evenings, as most dining places in the Illawarra tend to be.  I am impressed with their use of relatively fresh ingredients and efforts at presentation.  I liked the entree of scallops best.  I did notice the braised Cowra lamb shoulder done Moroccan style with poached saffron apricots and cous cous, but I did not feel the urge for Middle eastern fare that night.  I also appreciated the options of several types of sauces in Bordelaise, Cafe de Paris butter and mustards.  The kitchen responded to our medium rare requests for the grills with an almost perfect serve.  I would be interested to try the marinated melon salad at the  next opportunity.

Colours of Winter - Steamboat Sizzle

Lots of cutting and slicing ingredients for use in the steamboat - quail's eggs, mushrooms,tofu squares, meat balls and carrots.

The tang or vegetable (background) waits with the vermicelli  (foreground).

Shitakaes are popular in East Asian cuisine.

Seafood galore for flavour and making the ever evolving soup stock even better.

Deep fried shallots help to garnish the soup.

Eggs are on standby for poaching and add to choices.

The cauldron.

Ingredients for a steamboat session are cut to facilitate easier cooking.

Waiting for the steamboat to cook the stuff.

Freshness is everything.

Coconut milk sits atop a dessert made from black glutinous rice.

Upside down pineapple cake.

Colours of Winter - Wollongong NSW

The ocean welcomes you with an even more sparkling freshness.

Depiction from another time, another place (side lane off the Crown Street Mall).

Coffee pods are getting popular at home but there are also several cafes of repute and trendiness in the larger Wollongong area.

Catholicism and other main streams of Christianity are still embedded in the Illawarra area.

Winter may see most people indoors but many also get ready to go to the gym in Wollongong's relatively benign winter.

Ink squid pasta is utilised with prawn infused spicy soup in Balgownie.

Youth in the Illawarra area are well known for the performing arts, musical talent and rather high unemployment rates.

A quiet moment in the lower section of the Crown Street Mall on a winter's afternoon.

Having a conversation in one of the many parks that dot the Wollongong area.

Sunset on an early evening.

Sugarloaf Patisserie, Kogarah - southern Sydney

Eyes on the Portuguese tart!

Situated opposite the Caltex petrol station across Oakdale Avenue in Kogarah, and at the junction with President Avenue leading to the Esplanade at Brighton Le Sands, with a busy fruitery nearby, stands an establishment decked out in white and bright red. I initially needed a coffee on the way driving to the north shore of Sydney and had always wanted to stop by this place - Sugarloaf - but previously I was passing by there at the wrong time and it was already closed. So I made a purposeful stop this time around, had my Arabica and had my eyes opened to the delights created by Kurt and Wendy.  There it all was - South American

empanadas, dulce de leche, vanilla slices, Argentinian caramel  delights, German  torte and Spanish churros.

A couple of Spanish speaking women were engrossed in their conversation at the next table. Although the cafe has the usual plethora of birthday cakes, quiches, cupcakes and pies, I was most captivated by their offering of triple crustless sandwiches (de Miga), so unique and so different, together with the medium sized 

rail station clock on the inner wall.  There is seating both indoor and outside and it was a particularly sunny aspect to the Sunday winter's mid morning.

What are my impressions of the Sugarloaf Patisserie? Colour, taste and fun.

There are specialised teas waiting on shelves.  The day I was there, in attendance as well was 

a smiling young man at the counter and a busy female barista interacting with the customers. I also recall the 

breads, families and cling wrap, a feel of a village gathering hub and a variety of things to choose from. I reckon it feels like morning and afternoon cuppas there, plus the delightful feeling of trying out petite creations or wholesome savoury stuff. 

Apparently suburban but Sugarloaf has a certain sophistication in its products.

The pastel in Brazil, or Spanish empanada, is basically a baked or deep fried pastry or stuffed bread, well known in southern Europe and Latin America, although it can also be found in South-east Asia, a legacy of colonial times there.  The cousin of the empanada is probably the curry puff in Indonesia or samosa from India.  Back in Galicia and Portugal (in the latter, just known as empada), the fillings of these snacks can be cod, chorizo or pork loin. The important thing that distinguishes a good one is the quality of the gravy or sauce inside, usually based on garlic, tomato and onions.

Whether with savoury or sweet intentions, if your eyes navigate through the displays of the Sugarloaf, you will find many variations of caramel in its offerings.  However the canoli I saw has chocolate inside.  I found the yellow round shortbread biscuits not so creamy but more flaky instead.  Generally I can say Sugarloaf's freshly baked menu can be described as crispy, crunchy and aromatic. It is a delight to me to find they are not overwhelmingly sweet, for example in the most sensational almond croissants and in biting into the elegant Portuguese tart.

Churros, whether you see them as exotic doughnuts, simple fried dough pastry or knotted dippers, are related to the you tiao of China and the eu char kueh found in Chinese communities around south-east Asia.  Sugarloaf offers a delectable version for breakfast, brunch or afternoon tea.  Beautifully made churros also give pleasure in their carefully crafted prism shape - and they can be curly, spiral or star-shaped.  In Europe and Latin America, you naturally think of chocolate with the churros; in Asia, they are seen as savoury accompaniments to congee or just eaten on its own or dipped in hot coffee.

Dulce de leche is a Portuguese confection used mostly to flavour ice creams, cookies, cakes and creme caramel.  A comparable process in French cuisine is known as confiture de lait.  Both depend on a caramelisation to change and transform the ultimate colour and flavour by heating sweetened or condensed milk.  This resulting candy of milk is offered at Sugarloaf.

Waiting for your palate, well toasted almond flakes grace a carefully prepared pastry.

The torte can be rich on the mouth and pompous in looks.  Central Europe and German traditions are well known for Linzer torte and the Austrian Sacher torte.  This is perhaps where Kurt showcases his talent and experience at Sugarloaf.  A multi layered cake, the torte utilises jams, butter creams, whipped creams , mousse or fruits to add festivity and sensations between the layers.  Interesting enough, breadcrumbs or ground nuts are used instead of flour.  The cooled down torte, once prepared, is usually glazed and garnished. It is an effort of love, inspiration and tradition.

Would I return to Sugarloaf? A definite yes, now that I know that they are open on weekends. The staff are friendly and act fast.  It harks back to memories of Sao Paulo, Buenos Aires or Barcelona - and yet you may sense the whiff of the Australian surf not too far away. The variety of what you can choose surpasses the size of this corner cafe.