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In the beautiful Great Dividing Mountain Range in New South Wales, there is a cattle farm known as “Jack’s Creek”.  Founded by two brothers David and Phillip Warmoll in 1990, Jack’s Creek is one...

Located on the lower ground inside the GPO Grand precinct of 1 Martin Place, Prime Steak Restaurant has been on the top of my bucket list of steakhouses to tick off. Walking into the the...

From the beginning of time, man has been finding innovative ways to overcome challenges. We have seen some amazing things - feats of extreme athleticism, extraordinary acts of human will - and more recently,...

"We’ll have the lamb, followed by the lamb. Then some lamb, more lamb… and also, some lamb." Seeing a menu like this, a diner can be forgiven for wondering for a moment, whether they might...
Pepper-Lunch, Haymarket

I've walked past the George Street Pepper Lunch restaurant many many times since its opening in 2007. Even after another franchise opened up at Harbour Street, I still never found the right occasion to...
BLACK-By-Ezard-at-The-Star

Aside from the relatively new Westfield, The Star was Sydney's other most anticipated dining precinct opening. Tenants now include David Chang's Momofuku Seiōbo, Teage Ezard's BLACK by ezard, Chase Kojima's Sokyo and Stefano Manfredi's...
Kingsleys-Steak-&-Crabhouse, woolloomooloo

Not too long ago, Kingsleys Steak & Crabhouse created a special bloggers dinner which featured a four course meal with matched wines. I've had a not so impressive experience at Kingsleys Steakhouse before but...
Chophouse’s-roast-dinners,Sydney CBD

Apologies for the lateness of this post. As some of you will know, I am currently eating my way around Europe -with London and Barcelona done, I will be flying to Paris tomorrow afternoon. Last...
Kingsley-Steakhouse

There isn't a worst feeling than being cheated... and I would least expect it from a place as renouned as Kingsley Steakhouse. It started off well, as with all relationships. Kingsley appeared popular and I was intrigued. It's menu boasted lavish prices... so I set my expectations right up high.
Ishiya japanese stonegrill, Melbourne

The first time I heard about stone-grilling, I was rather turned off... I had pictured a succulent piece of steak on an ordinary slab of rock. How primitive and unhygienic! Stone-grilling is actually an ancient method of cooking, adopted from the Egyptians and Vikings. The stone is heated at 400 degrees celsius, and allows you to quickly seal in all flavours. It provides a standard cooking time of up to 1 hour...