Mezes Espresso Bar & Restaurant - Brighton Le-Sands, Sydney

Roasted mushrooms are the winner in this breakfast offering - the BB2 Panini - which has haloumi placed under the poached eggs.

Licensed, with an espresso bar, open from 7am till late, Mezes is one of the main stays in Brighton Le Sands. It offers a varied menu, influenced by Greek and Mediterranean traditions and inspirations, but also having a modern Australian core. Andy introduced me to this place, initially with breakfasts but then later with dinner.  Guests can sit facing the normally placid Botany Bay but also the varying levels of traffic on the main road to Sydney Airport and the CBD. The most recent time I was there was on a Tuesday evening and I was delighted to find the place almost full.

The coffee is strong but has  kick, whether day or night.

The ambiance is subdued and mostly comfortable.  The variety of New Zealand wines is noted but also the friendliness of the staff. Haha, we are almost seated at the same table every time I go there.  I acknowledge regulars at breakky time and so I reckon there is a connection between some residents and this restaurant.  The Mezes is part of the Bayside Plaza which adjoins the Novotel.  I can rely on a wonderfully done Eggs Benedict to start the day but at the same time find variety in dips, pasta, meats and salads for other main meals.  Seating has options I must say, whether up a inner platform, which are popular with both family groups and couples, or you can even sit outside the restaurant proper and feel the sea breezes.

Grilled barramundi is served with a lovely creamy  sauce, fresh greens and a baked potato.

Melitzanosalata  (eggplant flavour) and Taramosolata (fish roe caviar) stand out as dip flavours. Seafood is a speciality from the Mezes kitchen crew and diners can view the goings on and the cooking in the half open kitchen.  Oysters, salmon, barramundi, prawns and octopus - they are all there and done in a different dimension away from the sea side seafood cafe.  Earlier in the day, not only are there toasts, but wraps, omelettes, bruschettas , Turkish melts, pancakes, crepes, croissants and French toasts.   What i like most at dawn from  the Mezes is the BB2 Panini.  There are also iced drinks, milkshakes juices, ice cream sodas and teas apart from the expected coffee range, which includes frappes, Vienna variations and espressos.

The Aussie breakfast comes with a slice of orange and  half strawberry.

Next time I may go for the seafood souvlaki, which has Greek styled salads drizzled with aioli sauce accompanying scallops, prawns and barramundi fillet on the same plate.  I have not tried the gelatos from their Sweet Vanilla bar range - and they have flavours like the bon bon Rocher, coconut,watermelon and Snickers.  Yes, they do have moussaka, lamb cutlets, tzatziki dips and salt and pepper calamari, if you are planning a more Greek themed night. Two menu items which I have eyed for sure are the seafood linguini, decked with mussels, calamari, octopus, fish and prawns and the Mykonos platter (with dolmades, octopus, calamari, taramosalata dip, pita bread, tiropites and haloumi cheese).

Hai Au Lang Nuong Restaurant- Canley Vale, Western Sydney Region

Hands down, one of the best and most captivating grilled pork skewers ever.

The grill area at the corner of the restaurant.

Combine the best of south-east Asian herbs, condiments and spices, like lemongrass, ginger and vinegar.  Utilise Aussie grown meat.  Be inspired by the tradition of barbecuing, skewering and grilling.  Hark back to the traditional use of charcoal, with its unique flavoured outcomes.  Position yourself in a so-called ethnic suburb, recreate a culinary experience back from the motherland and have efficient and fast working staff run the place. You may then realise a place like the Hai Au Lang Nuong.

Pandanus flavoured mung bean vermicelli.

Can someone please tell me what the name of the restaurant means?

Two of us tried this out on a Saturday evening in summer. We had previously noticed the buzz and acknowledged the aromatic food when passing by a few months earlier, the restaurant being strategically positioned at a corner of Canley Vale Road a block away form the railway station.   When we stepped into its food hall, people were busily gathered, intent on or already consuming their dishes. It is a casual place where you can be asked to share tables with strangers or have small round tables for twosomes. The range of their menu is impressive, which includes stir fries, soups, salads, noodles and seafood. Their piece de resistance is definitely their grilled meats, marinated to a delight and a must for any visitor, especially when they are wrapped in banana leaves. We were attended throughout by the same male staff, who carried through a conversation with us in a positive way that we appreciated.  The place is cash only, the salads are fresh and there are TV screens with Vietnam Tv channels.

Bite sized pierces of roast suckling pig after the carving, served with shallots, bird eye chill and veg pickles.

Lettuce, Vietnamese mint,pineapple slices, bean sprouts, cut carrots and cucumbers - texture and taste in the wraps to hold the grilled meats.

For the more adventurous, there are offerings like the betel nut wrapped beef, crispy duck tongues, marinated crocodile, or crispy pork offal.  Dishes that are favoured by many communities in south east Asia are available - deep fried flounder fish; stir fried water spinach; pork belly cuts and shelled prawns cooked with winter melon; pipis with XO sauce; and hot and sour soup.  The grandmother of a Penang family, earlier overheard speaking Hokkien at their table, came to us later and mentioned how delicious the food here was - but in Mandarin.  There are no pretensions and formalities here and after visiting here, it may also be a good idea to try the Vietnamese style desserts.

Condiments and sauces to accompany most Vietnamese dishes.

Wok stir fried beans, carrots and cabbage - with an oomph in the wok heat.

Northbeach Pavilion -North Wollongong NSW

A parade of bruschettas.

Casual, outdoor embracing, serving great pizzas and family friendly.  The ability to convert part of the beach pavilion at North Wollongong is a stroke of genius - one can swim, surf and have quality food as well. The concept of having cuisine available right on the door step of fine beach sands and views seems to be done well in the Illawarra area - I can readily think of Flanagan's Dining Room, Diggies near the Novotel North Gong and the Austi across the road from the wholesome beach at Austinmer.
The location of such restaurants can determine the kind of clientele and the sort of offerings they come back for - and in the case of the Northbeach Pavilion, it is the pizzas, made lovingly inside a blue tiled purpose built oven near its entrance.  The entrance can be a but tricky to find, as there is no access from the beach walkway - one goes into an apparent shower room passage and looks for the access.  The pavilion building itself is iconic of the surfing and beach lifestyle, an institution of North Gong.  Once inside the restaurant, we are taken to another world, reminding me of lazy summer holidays, bright painted stripes to suggest of ice cream and burgers and two-tiered flooring, all mostly surrounded by Tasman Sea vistas.

There is an Italian and Mediterranean influence on the menu - for example for breakky, there are a variety of Italian inspired pastries and for lunch, there is a shared platter option of proscuitto di Parma, Pane Carasau, pickled veg and Pecorino cheese slices.  On the other hand, you can also choose the potato and spinach roast with poached egg graced with hollandaise (Holl' & Daze Roast) or a big breakfast equivalent called the North Pav Big Boy, having Aussie familiar components of toasted sourdough, mushrooms, pork sausages and bacon.  My fav brunch item is cleverly called thee Ovo-Lacto-Vego!  Calamari is deep fried with semolina flour, you can have pappardelle pasta with black truffle and mascarpone cheese and the pork belly is twice cooked and served with green beans (the Pancia di Maiale).

Early evening before 6pm.

The pasta carbonara here has a different texture and feel, much drier, more eggy and as what the host told us, with "none of the New York creaminess".  I can recall only one other place in the Illawarra serving this version.

The jewels in the crown of the Northbeach Pavilion offerings are the red sauce based and white based pizzas.  Of the latter, what stands out for me in this pizza range are the Pizza Pavilion ( with butternut pumpkin, mozzarella, ricotta, pine nuts, spinach and rocket) and the pizza version of the Pancia di Maiale (aka pork belly). I find the red based pizzas are better eaten with seafood like baby octopus, and prawns.   There is an extensive use of the fior di latte, a mozzarella that is made from pasteurised or non pasteurised cow's milk and not the water buffalo.  Mozzarella is a fresh cheese originally from southern Italy, where many of the Australians of Italian background hail from.

The view from your table at the Northbeach Pavilion.

I enjoyed the evening catch up with Dimitti, Amie and Michael. There was sufficient room for Amie to
explore and she seemed happy with her bambini package of a tomato-flavoured spaghetti and vanilla ice cream.  I am glad to have taken up Michael's recommendations of the pizzas.  When the beach is not overly windy, when you have good company and when you just want to unwind, this is a suitable place to congregate to.   There are Italian beers, a choice of wines and also good coffee. This is both Italy and Australia by the beach.  The Italian side wants you to dress up for the occasion but the Aussie side wants as well to make you chill out and be more casual.  So you achieve a certain harmony of vibe, wardrobe and buzz, sitting at this place, especially reminding you of where all this seafood comes from and what a coddled space you can be in.

Affogato, with strong espresso coffee an  a creamy and comforting cold delight!

The dolci menu is highlighted by a cleverly named Ugly Duckling Italian doughnut, with cinnamon sugar, ricotta and a Nutella dip.  When I see a Nutella presence in a restaurant in Australia or New Zealand, that is a signal for some thing Italian. This was magnified in the shared dessert we had for the Calzoncino.  A true chocolate filled sock, it had Christmassy vibes and we felt like eating out of a gratifying food stocking.  We hit the beach after all this, taking in the fresh but salty breezes massaging our cheeks , whilst Amie delightfully explored the powdery sand.  It had a been perfect evening, the ocean was calm and we and chatted on more than just food.  A new year beckons, with all its possibilities, determination and reward.

A delight that stole my heart - the grilled eggplants, served with the ever popular rocket.

Costa Azzurra, Fairy Meadow - Wollongong NSW

A light summer perfect olive oil drenched salad of rocket with Parmesan and cherry tomatoes.

The Costa Azzurra has been a long term landmark to the Australian community of mainly Italian background in Fairy Meadow, a suburb several kilometres north of Wollongong CBD, sited beside the narrow Princes Highway. It sits in a interesting and diverse hub with the Leisure Coast markets and nursery as its neighbour and with the  Fraternity Club grounds across the main road. The building may look the same as when I first moved to the Wollongong area, but inside the renovated environment is pleasant, is inviting and provides a more spacious dining experience than years before. The menu may have changed gradually over the years, but the food is ever reliable, harking back to traditional recipes, is ever wholesome, good for family groups and still sensitive to more innovative trends.  The restaurant emphasises its wood fired gourmet pizzas.

Rich and yummy, the pork belly sitting on a bed of potato mush accompanied by fresh and crunchy greens.
The thing that also mass the difference is the gravy!

Geographically, the Costa Azzurra refers to the French Riveria, with all its perceptions, buzz and natural beauty.  In Europe, there is a Ristorante Pizzeria Coasta Azzurra in Ventimiglia and I would like to think of both restaurants - in Australia and in the EU - as possibly having a cosmic connection.  I must thank Andy for suggesting this place for dinner recently as it is located in my own neighbourhood and yet I have unintentionally forgotten about its unique charms and offerings. I reckon it is a good place to consider for a special occasion, besides the causal dropping in for its pizzas.  Service is friendly - and when we got pour servings later than expected, we got a well worded apology for the wait.  The dishes served are in large portions and just like what Mama would prefer.

Lamb shoulder, braised with TLC and comes out top notch.

Chef and co-owner Chris Stojanovski strives for an elegant dining experience but also provides for  a home feel with items like spaghetti meatballs, spinach and ricotta ravioli and pizza flavours like the Ancona (with both veg and salami) and the Calabria (with prosciutto and bocconcini).  I have not seen so  many Aussie themed pizza toppings like in Philip Island ( with Mexican beef, jalapeños and pepperoni), the Noosa (fresh ham, cheeses and pineapple) and the Port Lincoln (with marinated chicken fillets, mushroom, bacon and fresh tomato).  There are both function and ala carte menus available.  Costa Azzurra is also BYO. I noticed that tables are not crammed too close together, a refreshing aspect with more than reasonable walking space between tables for the guests. You also have relaxing surrounding window views of the outside and vehicle parking is also relatively easy in their own courtyard.

The garlic bread gets the palate going on an early summer's evening.

Hugo's Manly Beach NSW

The popular tasting plate, with touches of Italian styled veal and pork meatballs; Mediterranean cheese, salmon belly carpaccio with a lime dressing and fennel salad; Aussie barbie calamari with rocket and aioli; and sheer raw Sydney Rock oysters with a twist of lemon.

For a capital city restaurant, Hugos at Manly Wharf has a perfect location, mostly perfect weather and the smell of the oceans wafting in. The staff are friendly and try hard, even on a busy afternoon leading up to the Christmas week. Colours surrounding our table were intense, deep hues of everything, mixed with a brightness and tropicalness anyone would want on a holiday trip.  Our trip was just on the commercial run Manly FastFerry, with a certain striking cleanliness and staff engagement not often found in the Government run services from Circular Quay in Sydney CBD.  The restaurant has tables mainly under a covered out deck, with access to the benign looking sandy beach already filled up with sun tanners, water soakers and people literally watching the world go by.  There were not too many sea  gulls around the day I last visited , perhaps they had flown off for their festive break.

There is a strong spectrum of beers , wines and spirits at the bar. Tables are mostly with long benches, casual, but provided with the frills and whistles of fine dining, not too beach like but we had a terrific location with access to wooden pier walks, sea looking rails and the nearby Norfolk Pines of Manly Beach beckoning us to another time, another place.  Hugos here is  terrific place to watch sunrise, or just the ferries and other sea going vehicles arriving into the calm bay.  The restaurant is surrounded by a myriad of other retail choices and it can be fun taking a walk or dipping your toes into the sand or water.  You can arrive there also by public bus or private vehicle.  Hugo's menu epitomises the best of the South Pacific, the traditions of Italian cuisine  and the farms of mainland Australia.  The key item is fish - this is logical as Pete Evans is one for the brothers behind this business.  I would recommend the pork belly and for pizzas, the veg version, or the one with chocolate and hazelnut.

Grilled barramundi served with a carefully made potato mush bath of peas in gravy.

There are related lounge and pizza bars in Sydney CBD, and also at Bondi Beach and in Melbourne, but to me this Manly site is my preferred outlet. Melbournians wanting a change from the alley way chic in their city would find a refreshing blast of fresh ocean breeze here.  I return for the angel hair pasta with tuna,capers, Parmesan and chill; pan fired ocean trout with a warm salad mix that includes quail egg; fresh fig salad with proscuitto and buffalo mozzarella; and there beetroot and baby heirloom carrot salad with goats curd, sour cherries and walnuts in an orange dressing.

Crispy polenta chips are also available with truffled Parmesan. A lighter option would be the rocket with pear and Parmesan.

Two of the owners of the Hugos Group are chefs themselves. Kids are made to feel welcome and busy with coloured pencils.  The staff are generally cheerful but the crowds can provide a noisy background.  Pizzas are a celebratory item here, but you can understand why when you realise that many football club fans, surfs, twenty somethings and easy going DINKs hang around and congregate here to relax. An innovative concept at Hugos Manly is there afternoon deck menu, available from 3pm top 6pm.  Their cheese board and dessert wines are worth checking out, with offerings of French Le Coutances, Irish Crozier Blue and Victorian Maffra Cheddar.