Il Nido Trattoria Pizzeria Revisited - Balgownie NSW

"Oh yes, there are so many diners now."   It seems the evening had built to a crescendo of aromas, flavours and guests.  The level of chatter was hitting the ceiling.

Outside, on a narrow paved foot path, there was a long table laid out, with white and red check cloth, as if this was in the middle of an olive grove.  Okay, I begun to finally get it - this was a family gathering, a community hub and a place to relax with many people.  No standing around  like cocktail hour in Aussie joints, with customers holding their precious half empty glass, I noticed  - the Italian tradition is to be seated,  and I mean seated close to each other.  The conversation is important, the listening look is critical and the wine is important.   The Giulani family photos are lovingly still on the wall.

The servings are wholesome, cooked well and welcome.  Wine is BYO but there is a good in-house selection of craft beer, Peroni on tap and imported beer as well as Aussie stubbies of VB, James Boags and Tooheys.   Il Nido for many years is well known for its liquors, port, Bourbons, rum and digestives and the tradition is still continued after being embedded by Adriano's parents.

There are three important menus - seasonal, black board and takeaway.  Oh yes, it is still best to phone in for your take away orders and then come at your leisure.

On our most recent visit,  there was a unnerving concentration of people walking in and huddling around the inside of the front entrance  - were they waiting for their take aways, or hoping for an unbooked table, or just undecided what to do next?   I recognised  a person from the past but this chap turned his face away once he recognised me, even under the dim reddish light - how sad, it is his baggage.  

The gradually darkening outside soon became solid night fall.   The headlights of turning and parking cars could be seen through the windows.  The chatter continued.  Breads alternated with wines, pizzas, beers, cured meats and mains.  Village life still flourishes.

Risotto, Ragu, cheeses and antipasto are staples, as from the old country, but now served in an upbeat contemporary style.

I recognise Adriano, busy inside the open but long deep kitchen as usual - and also one of his long time staff, a young man with spectacles and serious about his work.  They are both easy to talk to. My pork belly should be shared by three but I have it all by myself, a tad rich.  A mate has the veal, which was not top notch this evening due to supply variations, but we thought it is good for the staff to know.   The bespectacled young man takes this in his stride and I am impressed.

Il Nido Tratorria Pizzeria is located at Shop 1 of 154 Balgownie Road in Balgownie Village NSW, up the slope from the Balgownie Collegians and adjacent to the Bally Pub across the roadway.
Opening hours are from 530pm till late every evening except Mondays and Tuesdays.
Contact +61 2 4284 8664

Costa Azzura Revisited - Fairy Meadow NSW

The penne with prawns turned out to be appetising and full of flavoured sauce.  Thin shaves of Parmesan topped the act.    A fresh grind of black pepper lifted the game from an already well done offering.  It was not overly rich with the tomato based sauce - just right!  Serving was not over loading but good enough to saviour as a starter.

As a friend  remarked on Facebook, "Now, that is what I call a real pizza!"

A serve of salad that has it all in my mind - salty, sour, savoury and Unami.  The sun dried tomatoes were luscious, the Fetta was solid and the greens soaked in the dressing.   And the salty temptations on top.....

Three wafer like layers balanced like a flowering bloom that has been garnished with love.   Each of us took a layer each.  The result  - light, crispy and full of various sensations.  An excellent way to tease the palate at the end of a three course  meal -  it mellows the heart, it lightens any burdens and pleases the mind.

We had a Toblerone cheesecake slice when the Tiramisu was no longer available from the kitchen pantry.  And what  a good alternative choice.  The strawberry on top off set the light creaminess.  The wafer was a visual focus point.  I loved the nutty feel and taste in the main body of the cake.   When shared amongst the three of us, it was not gluttony but a pleasure.






The Costa Azzura Italian Restaurant is located at 71 Princes Highway, Fairy Meadow NSW.
Opening hours are from 5pm every evening except Mondays.
Contact + 61 2  4285 4520

The Blackwood Pantry - Cronulla NSW

All systems go at the barista bar.

Chef Rob Lechowicz comes with pedigree to the Blackwood Pantry, in Sydney's iconic shire - Sutherland - and great Aussie beach hub, Cronulla.   Call it lifestyle, name it personal achievement, for Rob is part of a three person team behind this delightful easy going village gathering point with a buzz and culinary adventure.  Rob, together with Paul Pisani and Daniel Sorridimi, has collaborated on a menu with careful harmonised ingredients that bring out their best in taste and culinary outcomes, as well proving an optimal and practical selection of alcohol offerings, teas and coffee blends.

Brewtown Newtown lost Sam Cornish to man the exacting barista quality at Blackwood Pantry - and it shows.  Roasted beans are sourced from Artificer, Reuben Hills and Edition, so there is no lack of lack of choice. 

Chef Rob was the Executive Sous Chef at the Greenhouse in London and the Premier Chef-de-Partie at the Chateau Cordeillan Bages in Pauillac - both are establishments blessed with two Michelin stars.  On the day of visit, Rob can be seen focused intense at his passion behind the open kitchen counter, a vibe that spreads to his hard working staff, who maintain a friendly interactive despite a busy afternoon.  They do not insist on a customer ordering at the counter as many other cafes do.  When they ask how everything is, it is not perfunctory but with an effort to know how and why, in a natural way.

It did not take long to be served after deciding and ordering. 

The menu pricing is attractive.  Kids can have their crispy chicken and chips, plus even Paddle Pops! Or an interesting fruit salad.   Not for them, though, the cocktail on a pineapple, lychee, coconut and mint Slushee.  French toast comes with white choc....and wait, there is also ginger and poached Sichuan peaches.

One of the best things I settled for, not wanting anything too strong at this time of the day, was to ask for the salted caramel milkshake, with an awesome idea of having honeyed pop corn on this  - it did awake the child within me.  The young lady who brought this amazing creation to me was as delightfully astounded by the milkshake as me.

A signature dish, the Buddha Bowl is popular with the fairer gender. Toasted almonds, lemon squirts and a buttermilk dressing are sprinkled over the essentials of Quinoa and kale, strengthened by roasted cauliflower and pickled red cabbage.  I am not sure of this myself, although I acknowledge the good resulting texture  - perhaps it is just too green fro my taste.   

I prefer the Morning Glory (not the stir fried veg as common in Vietnam) which has a solid base of Tandoori roasted sweet potato and chorizo slices to hold up kale, a soft boiled egg, avocado and pickled red onions, before being dressed by goat's cheese.   Yum, heavenly and healthy...

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Miss Piggy when served, above and when devoured by me, below - one of the most tasty crackling pork belly, in generous portions as well, accompanied by dollops of goats cheese, Chimichurri  sauce, rocket and roasted  peach slices.   All served on a toasted Ciabatta.  The green sauce from Argentina goes well with grilled meats as many ranchers and ranchers at heart will tell you.

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Roasted rib eye is given an Asian theme, with pomegranate, Thai basil, Spanish onions and eggplant.   Lamb shoulder is Dukkah glazed and given a garnish of lime, basil, grape, zucchini and green apple.  These softens the character of the meat whilst also providing more balance on the taste. 

 Looming prawns are served with tomatoes.  The ever present eggs is given a poached treatment Turkish style accompanied by Paprika, mushrooms and yoghurt, a delicate combination for those who want to have light but yummy.

Daily delights at the front counter - but there are also salads, cured stuff and perhaps less sugary stuff.

In the variety of teas,  apart from standards like Masala Chai, Jasmine and Egyptian Rose, there is a curiously named "Inhale, Exhale" option that contains the rather interesting combination of  flavours of fennel seeds, peppermint, lemon myrtle and nettle leaf.   So Byron Bay, perhaps?

 A jug of Sangria laced with peaches, mint and strawberry sensations, golden ale, Peronas, Poker Face label reds and whites, cider  - these are the easy options for a drink before the eat.  The Blackwood pantry reinforces the increasing trend in Aussie set ups for combining a more vigorous licensed bar instead of just captivating with the food.

On tap is the Newtowner from Young Henry's summer ale  - a must have.

Honeyed pop corn are lavishly topped over my salted caramel shake - wah wah!

I cannot wait to get back when I can!

The Blackwood Pantry is located at 5/33 Surf Lane, Cronulla NSW.  Not far from Woolworths and a block away from South Cronulla Beach.

Opening hours are from 630am to 4pm for weekdays (closed on Mondays) and from 7am to 4pm on weekends.
Contact +612 9544 4857
Bookings are not available, come as you are.







 

HAM - Cronulla NSW

Jamon baked eggs with avocado and toast.

With a two shop space, brothers Harry and Mario's deli cafe - HAM - feels like walking into your friendly regular for a cuppa and more.  There are baked stuff on display,  outstanding coffee blends and meals with a definite Mediterranean flavour and inspiration.  There is a homey feel with indoor plants, a rustic yet modern feel and seating of various kinds to suit your mood and preference.

To start the day, there are two breakfast plates available, one with Jamon Serrano and the other emphasising smoked salmon.   The Jamon or dry-cured Spanish ham from the sierras or mountains has a distinctive taste and bite on the palate when compared with softer ham varieties.

The most attractive of the HAM breakfast menu to me is in their wide choice in fibre grains, including Acai, Quinoa, smoothies, Granola and Chia versions.

A deconstructed Yeros for lunch time has a lamb shoulder lovingly cooked for twelve hours and then served with a quinoa Tauboli and Tzatziki dip on rosemary scented pita bread, garnished with tomatoes and garlic for an uplifting experience.  In contrast, there is a Persian herb Fritata  for light eaters, served with Tzatziki.  

For takeaway, there are home made loaf options in pear, banana with raspberry and apple with rhubarb.

The staff remain smiling and friendly despite a busy morning.  Service is fast and one is not kept waiting.

Maybe more people prefer to sit on the pavements ala Sydney style, but it is enjoyable sitting inside as well, watching two main counters and their activities.   The coffee blend of the day is written on a chalk board and mine was Ethiopian in origin - strong and flavourful.  The barista said, "Yes, I can do that for you", which underlined their customer engagement.   The lady staff taking care of the tables asked if there was anything else she could bring  - instead of just clearing the finished stuff. 

Pastizzi, which is the national baked icon of Malta, is found here with chicken, spinach and ricotta or chili con carne options , all accompanied by chutney.  This is not to be confused with the Pastitisio, a Greek lasagne creation - this has ingredients like shredded Parmesan cheese; tomato based Passata; beef mince; Penne Rigata pasta; bread crumbs; crushed garlic cloves; coarsely chopped onion and ground cinnamon.

For those on the run, toasties come with pork, turkey, ham, veg, salami and tuna, amongst others.  I am eyeing the ham hock with a fried egg roll and Cheddar sauce for my next visit!  I am curious about the Portuguese toast with a berry compote for breakky - is this a southern Euro version of the French toast?  I understand that yesterday's breads are buttered and then put butter side down on a pan to become golden brown before serving.

Cheese, dips, croissants and cured meats.  Wraps, Feta, salads, Ricotta and breads in the Mediterranean tradition.  The bay is not far away, walkable across the road and park.  The cafe and deli is sited within a fashionable hub that has access to Cronulla Mall with all its shopping, surfer lifestyle and village atmosphere.   Now I begin to understand why even Sydney siders holiday here, with so many things to do, from snacking on good old Aussie pies to savouring Greek and Italian culinary offerings.

Two illustrative offerings illustrate the expanse of the HAM menu.  Chicken pies, filled with mushrooms, herbs and roasted veg, recall visiting an aunt's home but wiht a Hellenic twist.  More complex is the Antipasto Platter from HAM, lavished with Burrata d'Buffalo ( fresh mix of Mozzarela cheese and cream), Jamon Serrano, olives, mixed marinated vegetables,  pistachio Pesto and Nduja spread on sourdough.  Nduja is of Italian inspiration in the world of charcuterie, it is just a spicy spreadable salami and used on sandwiches and even pizzas.

There is also a Breakky Panini stuffed with proscuitto, baby spinach, lemon Aioli and egg on the panini.  Do not mind the probable exoticness here - there is Worchestershire sauce on the lamb wrap! Plus you can have your Biercher Muesli as well.




HAM is located at Shop 3/17 Gerrale Street, Cronulla Beach -  a 45 minute drive from Sydney city centre.
Opening hours are from 7am to 6pm every day.
Contact +61 8521 7219
HAM also provides catering.



 

Meet The Greek Restaurant - Brighton-Le-Sands NSW

The servings are wholesome.  The views outside are good, as the restaurant faces the beach and Botany Bay.   The ambiance inside is cosy and rustic.  The staff go about their business efficiently but at times they need to look at the seated customers more, especially if they are seeking help.   The menu has variety and echoes authenticity in choice.  

It is a small restaurant but located at the heart of the Brighton-Le-Sands dining hub.  It is surrounded by Mediterranean culinary competitors and could be a vital stop in a foodie tour.   Streamed music in the background got louder progressively as the night wore on, but hey, this is a Greek culinary experience - no dancing though as can be found in some boisterous restaurants in other places.

Ingredients like almonds, tomatoes, Pita breads, yoghurt, Tzatziki dips, lentils, quinoa, Freekah, onions, raisins, eggplants and honey are aplenty here.  And then there are also Bechemal cheese, Napolitana bisque sauce and the rice vine leaf rolls or the Dolmades.   Or the more familiar Greek styled fries and garlic breads.

This was a good selection of reds from my mate - the Chateau Nico Lazaridi,a s a waiter suggested,  is a value offering, flavourful, not overly bold and most agreeable before the start of a meal.   No Ouzo tonight, we went to the vineyards!   Ouzo can be served in a shot glass or mixed with drinking water - best drunk with the starters of meze.

Menus do change for winter and summer seasons. Beef pasta, prawn spaghetti, vegetarian Moussaka do remain constants.   Hubby could have the meaty pasta, the children can dwell on the prawns and Mum does love veg. Moussaka is usually mince in a baked clay pot, so the veg option is an interesting twist.

If you want a break from heavier meals, I  recommend the Cretan Dakos and Ancient Grain salad combos.  The former salad serving has barley rusks and Mizithra cheese in a mix with tomatoes, capers and onions, all dressed by olive oil.   Mizithra is unusual in that is it a goat or sheep fresh cheese mixed with whey - it is popular on the isalnd of Crete.

My mate had the good looking lamb shoulder which had been stewed for several hours  -  this came out well, with no over flow of gravy as in some mainstream Aussie places but with the meat showing excellent texture and taste. The obvious presence of olives, garlic cloves and lemon used to simmer in their juices on to the cooking process make this unique.

Barbecue plates for two persons comprise of either seafood or meat.   For ala carte, I was already captivated by the grilled options in swordfish, chicken, pork, baby snapper and Barramundi.  Chicken stood out in the Irini Santorini and the butterflied chicken  Tis Skaras.

 For the Irini, you get a Chicken supreme fillet with spinach, sun dried tomatoes, fetta, spinach, sun dried tomatoes and a lentil and bean salad drizzled with an Ouzo and tomato based Vinaigrette.   I noticed the Karas is dominated by a theme of lemon - fresh lemon slices, a lemon thyme oil and  lemon flavoured potatoes, apart from a mint yoghurt.

Meze starters, almost akin to Mediterranean yum cha teasers, are aplenty to choose from.  I love the zucchini fritters; marinated pickled octopus; pork, leek and fennel sausages: pork belly strips;  and King prawns with Ouzo spice salt.

The Rigoni pasta were put at the base of the hotpot soup I had for mains as shown above but initially they looked more like grains.   Indeed they are - barley or related to the Italian Orzo.

The seafood offered in my hotpot - mussels, king prawns, Barramundi and octopus - were market fresh, had infused flavour and was impressive, although I would preferred the soup to be stronger in spice and more bold.  Toasted bread beside the bowl was smoky on the tongue.  I found this excellent for a winter's evening, making the body warm inside with a cosy feel.

For Melbournians,  Meet the Greek can be a sort of Lonsdale Street by the sea.

A reasonably priced banquet is also offered with either lamb or pork Rotisserie,  that delightful Hellenic grill over charcoals.   The meat is roasted whole and horizontally over the spit.  There is continuous rotation of the meat which is also ensured constant self-basting itself. It is a centuries old technique and the use of charcoal provides sensations on the palate that modern cooking facilities cannot.   The meat is then carved for more practical bites and serves.

Meze choices in the banquet package are Haolami, Oktopadi and Kalamakari.   I am sure a reader can correctly make out the English language equivalents of these delightful snack bites.  At times, I find it is already sufficient to have these entrees with no more room for the mains, but then that's me.  Some mates remind me that the meze are to stir up the appetite for more, not less!

Smoked eggplant, pink cod roe and Dodoni fetta dips are de rigour here as well, I just love the variety offered.  The staple dip of Tzatziki, a strained youghurt mixed with red wine vinegar, olive oil, possibly dill, garlic, cucumbers a d a dash of salt, is also good here.

Meet The Greek Restaurant is located at 85 Grand Parade, Brighton-Le-Sands NSW.
Vehicle parking is best available on side streets.
Opening hours for lunch on week days are from 12 noon to 230pm and for dinners on weekdays and Saturdays from 530pm to 1030pm.
The restaurant is open on Sundays from 12 noon to 1030pm.   It is closed for lunch on Saturdays.
Contact them  on +61 9597 5062