Posts tagged barbecue

Yakitori Recipe

Recipe February 17, 2016

Yakitori is one of the simplest dishes in Japanese cuisine, and yet so commonly maligned. Literally translated into “grilled chicken” (yaki=grilled, tori=chicken), these chicken skewers are a favourite of the Japanese especially after a late night drinking, and are served up at various street stands shrouded in smoke emanating from hot coals. And making them at home can really be as simple as threading on some cubed chicken, and firing up that barbecue.

The secret to this amazing dish? Read More

Kangaroo Burger Recipe

Food Recipe January 27, 2016 1 Comment

WOOOOOOOOO!!!! I’m so excited to finally be releasing my first Periscope recipe – it’s taken a crazy amount of planning, but we’re finally ready to kick off!

This week is all about ‘Straya, mate, as we make a Kangaroo Burger, complete with beetroot and bacon, because how else would you have your burger? Kangaroo can be a slightly gamey meat to eat, which makes it perfect to take on heavy hitting spices and flavours! It’s also crazy lean, which just begs for some added fat.

Bacon fat? Why yes, don’t mind if I do.

Kangaroo Burger Recipe

Tammi Kwok

A truly Australian barbecue isn't complete without our coat of arms. This Kangaroo Burger is a great way to try kangaroo meat for the first time - covered in cheese and topped with bacon. Like nature intended.

Print Recipe

Ingredients

For the Patties

500 g Kangaroo Mince
100 g bacon fat* minced (optional)
2 g salt 1/2 tsp
1 tsp paprika
1/2 tsp dried garlic flakes
1/2 tsp dried onion flakes
1 tsp wholegrain mustard
1/2 tsp ground pepper
2 birds eye chilli finely chopped (optional)

For the burger

5 bread rolls or small burger buns
5 slices of bacon
5 slices of colby cheese
5 slices of tinned beetroot drained
Sliced pickles
2 ripe tomatoes sliced
5 tbsp of mayonnaise

Instructions

For the patty

Add all the ingredients for the patty into a bowl and mix well.
If possible, leave overnight for the flavours to develop.

For the burger

Starting with a wide, cold pan over medium heat, fry the bacon till crispy and most of the fat has rendered.
Remove the bacon to rest on paper towels, leaving the fat in the pan.
Split the buns into half, and place inside-down into the hot pan of bacon fat to toast. This is what brings it to the next level. Alternatively, you can butter the insides of the buns and toast them that way, too.
Remove the buns, and divide the meat into 5 patties. Shape them with your hands and carefully place into the hot, oiled pan (or barbecue). Leave for 2 min till seared, and then flip.
Top cooked side with slices of cheese, and cover. Leave for another minute till cheese is melted and patty is cooked.
Spread both sides of toasted buns with mayonnaise, then layer tomatoes, beetroot, pickle, cheese-topped patty and bacon, before topping with other bun.
Serve immediately.

Notes

*I use the extra fat trimmings from my bacon to make it an extra luxurious burger, but feel free to leave it out if you don't have any on hand!

But wait, there’s more! I’d love to see your versions of this recipe and what you think of it! Take a photo and remember to tag @TeaForTammi or Wusthof Australia on Instagram, Twitter and Facebook, and we’ll share our favourites! We’ll be Periscoping and sharing a recipe every week, so don’t worry if you’ve arrived here fashionably late to the party. Simply join us 6:30pm (Sydney time) every Wednesday for more delicious food, and follow @TeaForTammi to get notified when we go live!

Balsamic Glazed Beef Ribs Recipe + Harris Farms Curious Cuts!

Food Recipe January 20, 2016 17 Comments

Sydney lifestyle blog recipe for Balsamic Glazed Beef Ribs

Time just flies, doesn’t it? Australia Day is almost upon us, and we know that you’re not truly ‘strayan until you fire up that barbecue! Well, while most people will turn to a really beautiful cut of meat, it can get really expensive budgeting a steak per person for 20 people. (I don’t know about you, but I can eat a kilo of steak in a sitting easy! I usually try and bring my own meat to a barbecue, obvs.)
Read More

Vic’s Meat Market, Pyrmont

Review January 18, 2016 2 Comments

Sydney Food Blog Review of VIc's Meat Markets, Pyrmont

There was a period of time when I was absolutely obsessed with barbecue. Like barbecue errthang. Meat, marinaded, plain, sausages, basted, wings, foiled…I mean, ERRTHANG. Because it’s all about that smoke, ’bout that smoke, no trouble.

So when my Instagram just exploded with pictures of Vic’s Meat Market’s luscious, shiny, barbecued thangs, I just had to put it on the Eat List.

The Order:

Beef Short Rib, $30
Pasture fed beef ribs with pickles, sauce and selection of sides.

Chicken wings basket, $10

Smoked sausages, $10

Barq’s root beer, $4 each

The Food:

Vic’s has always been known for their meat and quality, and you just know that things are going to have a certain standard walking in.

Chicken wings basket, $10

The Chicken Wing Basket, $10, was only very lightly smoky, covered in peppery spices that added a crunch to the tender perfection of nature that is the chicken wing.

Smoked sausages, $10

The Smoked Sausages were juicy, but not particularly smoky. That barbecue sauce that it was served with, though, really brought things together and made it ever so easy to keep picking at it.

Beef Short Rib, $30

And the main event – the Beef Ribs, $30. Beef ribs are my favourite kind of ribs EVAHHHH which makes me automatically partial to this dish. I love mixing it up with the sides, even though it feels like I’ve had, well, beefier ribs in other places. The tangy pickles – McClune’s – provided a really nice counterpoint to the meatfest, too, which kept me eating way more than I should.

And no that wasn’t a Magic Mike joke.

Food: 1/1

The Service:

Maybe I’ve been to one too many Brazillian barbecues, but I was kind of missing a sense of “go on, you know you wanna” when I ordered at the counter (it’s not table service, by the way). Don’t get me wrong, it was perfectly pleasant and polite, but there is an unabashed joy and fun that I associate with barbecued meats that somehow I expect from the service too.

Although I do really like that they give out individual packets of wet wipes with your meal. That, for “exuberant” eaters like myself, was very thoughtful.

Service: 0.5/1

Value for money:

How much would you pay for beef ribs? There was much chest clutching when I told my friends that the platter of rib and sides cost $30. Yeah, it’s not a typo. 1 rib. Even with what I like to call “CBD tax”, it’s a bit steep for me. I can understand that barbecue takes a lot of time, effort and resources, but I think there are a few other barbecue joints that provide a similar quality, for a lower price. Mind you, I didn’t hesitate dropping $30 on it to give it a try, but I would definitely think twice about paying $30 to eat it again.

The wings and sausages were priced okay, but added to the fact that you’d have to schlepp all the way out to the fish markets to have this? Not sure that there aren’t other things that I might make the effort for, instead.

Value for money: 0.5/1

The Vibe:

Plenty of sunshine, open spaces and dark wood make for a classy approach to the kitschy barbecue dives that are glamourised on the travel channel. It’s got a really chilled vibe that makes you feel like you could spend all afternoon there, which is no mean feat considering it’s a restaurant right next to a car park. Not the MOST cozy of places, but quite nice enough.

The Vibe: 0.5/1

And finally,

If you’re the type to actually do your fish shopping at the fish markets – the parking alone is cray cray – then you might be happy to know that you can just do your meat shopping whilst you’re at it, too. The butchers are pretty helpful, and actually have a wide range of culinary knowledge, which is a step up from many a local butcher I’ve spoken to.

Be warned though, the meat is still “fish market produce” prices, but if it works for you, then there’s no judgement here. Meanwhile, I’m off to get some oysters.

Bonus points: 0.5/1

This meal was independently paid for.

Vic’s Meat Market
Sydney Fish Market
Bank Street, Pyrmont, NSW
Phone: 02 8570 8570
Website: http://www.vicsmeatmarket.com.au

Grain Bar, Sydney

Review November 11, 2015

Grain Bar, Four Seasons, Sydney. Sydney Food Blog Review

I may not be a drinker, but I’m ashamed to say that I’m a nightmare to any bartender. I see cocktails as food, and I’m very, uh, specific about what and how my drinks are balanced. My usual order is *takes a deep breath* aBloodyMarywithextraTabascoextrasaltlemonnotlimeshakennotstirredchilledbutwithnoice.

You see what I mean?

So it’s nice to finally meet a bartender who shares the same view: cocktails aren’t just there to get drunk on – it’s meant to be absolutely delicious.

Sam-the-boyfriend meets Sammy-the-bartender over whiskey and the beautiful bar at Grain Bar, at The Four Seasons. Let me just take a moment and say that I feel so posh and adult right now.

Look Ma, no hands!

I know that they say that you should never drink on an empty stomach, but it was a lovely day, and we were in a good mood, so what the hey.

If you ever thought that whiskey was just about men with moustaches sitting at bars filled with cigar smoke and dark wood, well…okay there’s an element of that but it’s also so SO much more. Sammy-the-bartender guided us through the smokey peat and liquid gold.

Our favourite was the 18yo Yamazaki: smooth, nutty, and almost unctuous in the way it slides down the throat. But even more than the amazing booze on offer – any bar can stock that – is the sheer vastness of knowledge and passion that Sammy had for the history and cultures that are behind each bottle. He clearly loved what he was doing, and in return, we had an experience that we would be hard pressed to get anywhere else.

But now and we were nice and sloshed up, we were ready for a big feed, and we were quite sure it was going to be better than a 2am kebab run.

Well, we’d hoped. ?

And because we are so thorough, we ordered the Grain Burger, $24, Smokey Meats Platter, $38, Whiskey Cured Salmon, $14, and Maple Bourbon Stuffed Cronuts, $7. I know it’s a lot of food, but hey, how can you make a fair judgement otherwise?

Whisky Cured Salmon, $14

My absolute favourite at the table? The Whiskey Cured Salmon. Velvety slices of salmon cured with salt, sugar of course, whiskey, were served with salmon roe (Think of the children!), that left delicious pops of saltiness in every bite. There were little cracker things, too, but who needs ’em when you have it’s so damned beautiful on its own!

Grain Burger, $24

The Grain Burger and Smokey Meats Platter were a bit on the ‘meh’ side of things. The burger patty was a bit overcooked for my taste, and it wasn’t quite large enough for the bun encasing it. The Smokey Meats were good enough o their own, but when Sydney has been churning out smokey meats the likes of The Oxford Tavern, Parson’s and Vic’s Meats? You just can’t go back from that.

Smokey Meat Platter, $38

And the Cronuts? Well the cronuts were more like a crispy profiterole than cronut, but it was still had lovely pops of sweet custard piped into a thin shell. Not bad, but also not a cronut.

It is definitely clear to me that Grain Bar is all about the whiskey. Whether you’re a connoisseur or a beginner, it really has the variety and the know-how to introduce you into the craft. The food is designed to be a a supporting act, and well, it’s pretty obvious. The overall experience is great – friendly, professional service, and fabulous ambience – but it’s more bar than restaurant, and I’m okay with that.

Although, I would seriously make a trip for the whiskey salmon. It was that good.

Insatiable Munchies dined as guests of Grain Bar.

Grain Bar
199 George St
Sydney NSW 2000, Australia
Phone: +61 2 9250 3118
Website: www.grainbar.com.au

I saw the angel in the marble: Rengaya, North Sydney

Review August 19, 2015

Sydney Food Blog Review of Rengaya, North Sydney

“I saw the angel in the marble and carved until I set him free.” – Michelangelo

I think I finally understand what Michelangelo meant. I mean, I was never really good at Art History, but when faced with such beauty, I think there’s no way I can miss what he meant.

Because surely, he was talking about the marble in a 9+ piece of wagyu beef right?

Premium Wagyu Beef Sashimi, $18.90

Wagyu literally translates to “Japanese cow”, and refers to a breed of cow that naturally produces meat with an amazing amount of marbling. And you know what this fat does? It gives you a super tender, deliciously melt-in-your-mouth piece of meat.

And I am TOTALLY addicted.

Rengaya, in North Sydney, has a wide selection of wagyu beef available for their Japanese tabletop BBQ, and we were totally spoilt when we got invited there for dinner!

Salmon Belly Sashimi, $17.90

Duck with BBQ Sauce, $24.90

Of course, wagyu wasn’t the only thing on the menu: Japanese restaurant staples like salmon sashimi and salads were also options for us to choose. The BBQ menu also had items like duck and – the all important litmus test for how they treat and store meat – offal.

Assorted Ambles, $19.90

Curiously labelled Assorted Ambles, the the offal in this case was a selection of intestine, tongue, liver and kidney. Marinading provided two functions – to flavour the meat and to help it last longer in storage. The result, is a series of mouthfuls that are deliciously savoury, and a perfect match to fluffy Japanese rice.

Premium Wagyu Amusement, $49.90

But the main event is always the wagyu, and there is a platter with an assortment of cuts to suit our needs. Because I don’t discriminate when it comes to meat. =)

Bright red wagyu so fresh you can eat it thinly sliced as sashimi – seriously, you should try it sometime. It’s so delicate! – These mouthfuls of meat pair especially well with the smoke off the hot coals.

Speaking of mouthfuls, it’s a very good idea to order the salad leaves with accompanying sauces, so that you can wrap up the meat, Korean BBQ style. Because…salad. And also because it’s freaking delicious. Don’t say I don’t tell you about the good stuff!

BBQ Squid, $13.90

Foil Yaki Garlic, $8.90

And if you’re afraid of getting attacked by vampires on the way home – or, you know, you just really like garlic – the Foil Yaki Garlic is an insanely good excuse for anti-vampire breath. Peeled garlic is basically cooked over the barbecue in melted butter, and the rich smokey flavour puts a satisfying end to any True Blood fantasies you might have ever had. Or will ever have.

Yukke Bibimba, $19.90

Not keen on barbecue? (What’s WRONG WITH YOU) Then there are also a la carte selections like the Yukke Bibimba, which, like the Korean Yukke, features amazingly fresh raw beef on a hot stone bowl of rice and vegetables. The Oxtail porridge was also rice and full of flavour, if not a touch heavy on the chilli oil.

Wa Dessert Platter

And just when we thought that we couldn’t eat anymore, dessert. Because…do I really need to justify why I’m such a fatty anymore? You read the blog right? In the haze of my resulting food coma, I remembered being pleasantly surprised by the creamy matcha creme brûlée – breaking open that caramel top always makes my day – and not much else.

This is definitely one of those places that you’d want to go with a group – otherwise be prepared to be so stuffed cause you’ll just want to order EVERYTHING – and if you’ve got your Washoku Lovers card on you, you can also get a portion of Premium Beef Rib (2pc) & Premium Beef Loin (2pc) for $20 ($35 RRP). Win-win, right?

Also, great way to test potential dates. If they are still interested after the Foil Yaki Garlic, they’re a keeper. =)

Washoku Lovers is a free membership programme that gives you perks to many Japanese restaurants in Sydney! We also have visited other restaurants participating in the Washoku Lovers programme, like Suminoya and Oiden! To find out more about the programme and sign up, visit www.washokulovers.com.

Insatiable Munchies dined as guests of Rengaya and Washoku Lovers.

Rengaya
73 Miller Street
North Sydney NSW
Phone: (02) 9929 6169
Website: www.yakiniku.com.au/rengaya/

Smoking without smoke? Suminoya, Sydney CBD

Review June 15, 2015

I love barbecue in all its forms. American, Brazillian, Chinese…and that’s just the beginning of the alphabet! But I hate actually being outside, so the solution? Tabletop barbecue – like the Korean varieties with the amazing array of side dishes- where the food comes to you.

Now there IS just one very fundamental flaw in an otherwise delicious plan: at the end of dinner, you smell like you’ve been barbecued, yourself. All that delicious smoke lingers and clings, and gets every where. It’s worse than glitter.

Enter the Japanese solution (and there’s ALWAYS a Japanese solution): smokeless charcoal.

Sumi in Japanese, refers to all charcoal, and binchotan is a white charcoal that is sold as “smokeless”. Which, is not entirely accurate, since the fat dripping off the pieces of meat still create flareups and smoke, but by itself, the light grey pieces of glowing charcoal really doesn’t seem to emit any visible trails of smoke that lovers of tabletop barbecue, like myself, are so used to seeing. So magical!

So then, what does Suminoya mean? Well, quite literally translated: barbecue house.

Barbecue Selection

Of course, we can’t be in a barbecue house without food to barbecue, and Suminoya is very conveniently offering set options that allow you to choose 2 or 3 options for lunch, with rice, miso soup, and a side salad. We chose the duck, prawn, beef ribs and skirt steak, for two people.

But wait, you might be wondering why there was a magical fourth option. Well, as part of the Washoku Lovers membership programme – did I ever mention that I’ve got loyalty cards coming out of my ears? – you get an extra option thrown in for your lunch order, for the same price! And like anyone else, I love me some freebies.

Anyhoo, the meat was deliciously tender and very lightly seasoned, which was quite surprising considering skirt steak and beef ribs aren’t known for being tender cuts of meat. There was a certain delicateness about it all, and I’m not sure how I feel about it all. The food, though cooked over charcoal, was only lightly smoky, which kind of defeats the purpose of barbecue, to an extent. The smoke really is what separates this dining option from well, having my meal cooked for me in a pan by the cook, and the lack of a more butt-kicking smoke flavour makes me wonder whether there is really more effort than reward.

Mind you, it’s still a very nice Japanese barbecue. Just a little light on the smoke scale.

Mixed Sashimi (Entree)

We also ordered the sashimi entree, because uh, I love fish. No two ways around it. The fish was fresh and well handled – what you’d expect from a decent plate of sashimi.

This little barbecue house – hidden down Hoskings Place – actually packs quite a crowd, and all my concerns about smoke aside, still allowed me to walk out with a heavy coat without smelling like a barbecue myself, and for that, I am grateful.

Now I hear that they also do an all-you-can-eat…

Washoku Lovers is a free membership programme that gives you perks to many Japanese restaurants in Sydney! We also have visited other restaurants participating in the Washoku Lovers programme, like Izakaya Yebisu! To find out more about the programme and sign up, visit www.washokulovers.com.

Insatiable Munchies dined as guests of Washoku Lovers and Suminoya.

Suminoya
1 Hosking Place
Sydney, NSW
Phone: 02 9231 2177
Website: http://www.yakiniku.com.au/suminoya/

Toss That Shrimp on the Barbie: Parson’s Bar and Kitchen

Review April 17, 2015 1 Comment

Hickory Board with all the smoked items from Parson's Bar and Kitchen

Barbecue is the new cronut. And it’s not your average kettle-barbecue-in-the-backyard-with-men-standing-around-it either. This wave of smoked meats has recently swept from America’s deep south all the way to Sydney, and it looks like it’s here to stay. Looks like that shrimp on the barbie is getting some company.

Parson’s Bar and Kitchen is the latest to offer up smokey meaty goodness with Smoke Week: plating up brisket, ribs, wings and sausage in a restaurant that they’ve built themselves.

Owners Joe, Nick and Byron spent years working in the grueling hospitality industry, before deciding that they wanted to build something to call their own. Literally, build it. Located in a vintage house in Potts Point, they’ve installed a bar, a fantastic brick wall, a lovely deck with outdoor seating…all with their own two hands.

Pork Crackling with Bacon Salt

The newest addition to the family is a stove top smoker, which impressively churns out brisket, bacon, ribs and an amazing twice smoked (!) chorizo, where the meat gets smoked, then minced and put into sausage casings, cured, then smoked again.

Bacon, as if it wasnt glorious enough on its own, is also fried, dehydrated and ground into a bacon salt, which is used TO SEASON CRACKLING. As you do. Needless to say, this simple cup of crispy salty bacony goodness caused me to turn into that emoji with hearts for eyes. Because that’s how you fall in love, my friends.

Smoked Brisket Sliders

Plum Glazed Beef Short Ribs

There was also some pretty amazing pork and beef ribs, but, as with most other cases for me, the beef ribs with its sticky sweet glaze came out on top. Tender but with just the right amount of pull, these ribs had me licking my fingers the way the good colonel intended.

Smokey Southern Fried Chicken

Speaking of the colonel, the team at Parson’s have decided to forgo the plain smoked chicken, and tszuj it up a bit by also frying it. Because everyday can be #fryday too. Served with a ranch sauce, these were crazy juicy, and had just the right amount of salty crispy goodness that it nearly had me reaching for a beer.

And I don’t drink.

Potato Salad and Slaw

And to help you along with your five-a-day, a lemon juice-based potato salad, and slaw to cut through the richness. Which, impressively, was a line finely toed by the guys at Parson’s. The trap with a smoker is that sometimes it can be “more is more”, and the resulting meat becomes just a conduit for smoke, but with this order, they have hit the meat with just the right amount of smoke to enhance the other flavours. If you can get a hold of them, the Southern Fried Chicken, Twice Smoked Chorizo and Plum Glazed Beef Ribs were absolute standouts to me.

I can’t wait to see what else they are going to come up with that smoker!

Insatiable Munchies dined as guests of Parson’s Bar and Kitchen.

Parsons
3 Kellett St
Potts Point, NSW 2011
Phone: 02 8540 6320
Website: http://www.parsonsbar.com.au/
Opening Hours: Tues-Sat, 5pm-12mn, Sun-Mon, Closed

Le Bon Ton, Collingwood

Melbourne Review Travel March 23, 2015

The smoker's lot - Beef brisket, chicken, pulled pork and pickles

Fire, smoke and ~~brimstone~~ charcoal – is there anything more glorious than a good barbecue? Le Bon Ton in Collingwood is serving up American style barbecue and sides, and we took a trip for some of that deep south.

Crab Cakes – Gulf style with streaky bacon, bell peppers, celery & Old Bay aioli, $16.50

The Smoker’s Lot, $49

Onion rings – Beer battered & jerk seasoned, $10

Potato Salad with spring onion, fresh dill, pickles and mayo, $8.50

The Smoker’s Lot is a fantastic tasting platter to begin with, if not a bit on the measly side. The meats were not particularly mind blowing, but it was of a very decent quality. If this was just based on the meats alone, I think The Erko comes out on tops. The Onion Rings were an extremely pleasant surprise – super crisp and light, with a killer aioli on the side spiced with the all-famous Old Bay Seasoning. They also brought a pretty strong potato salad game too, with pops of acidity from the pickles cutting through the creamy potatoes and mayo.

Service wise, it was polite, if not a bit absent, which I can understand because there didn’t seem to be many members of staff around for a packed outdoor AND indoor area. You get more bang for your buck if you’re sharing with friends, and it’s a great atmosphere, especially if you’re sitting outdoors.

Now, if you’ll excuse me, I need to get my hands on some potato salad.

This meal was paid for independently

Le Bon Ton
51 Gipps St
Collingwood, VIC 3066
Phone: 03 9416 4341
Website: http://www.lebonton.com.au/

Did someone say roast duck? BBQ One, Eastwood

Review March 20, 2015 1 Comment

Before there was all the ramen, food festivals and fine dining, there was meat on rice. From charsiu to siu yok to braised duck, this simple combination represents a staple-turned-addiction that has contributed to my ever-burgeoning muffin top.

Complimentary Pork and Peanut Soup

BBQ One in Eastwood is the closest I’ve had in Sydney to the favourites I grew up with, displaying their selection of meats on steel hooks in front of a glass window, beckoning to passers-by like hookers in the red light district of Amsterdam.

Roast Duck on Rice

The Roast Duck Rice consisted of a generous serving of rice and duck maryland with skin the shade of orange that you might mistake it for an oompa loompa. No need to adjust your television sets though, it’s perfectly normal. You can’t really go wrong with roast duck in my books, but what I really enjoyed was the lightly oiled rice drizzled with a soy based dressing, which I’m pretty sure contains some of the master stock used to braise some of the meat items on the menu.

It’s like an absolute meat fest in there, and it’s amazing.

Braised Offal on Rice

For the more adventurous, I strongly recommend my usual order: a selection of braised offal on that same oiled rice. Pork stomach, tongue, ears and intestine are roughly chopped and laid over rice, drizzled with that same master stock dressing that comes with all the dishes. It may not sound pretty but if I could find the budget or the diet that allows me to have this every meal for every day of the week, I would. Pro tip: order a side of ginger and shallot sauce for an extra $0.50 – the amazing aromatics of the sauce augments all the savoury meaty flavours on the plate.

The service is efficient and civil, and the portions are large enough to feed two moderately hungry people with one plate. It’s not a five-star date night place, but it’s a favourite with the locals for the super simple, quick, in-and-out sort of dining.

Okay, so maybe it could be a date night place.

Kangaroo Burger Recipe

Ingredients

For the Patties

For the burger

Instructions

For the patty

For the burger

Notes

The Order:

The Food:

The Service:

Value for money:

The Vibe:

And finally,

This meal was independently paid for.

Vic’s Meat Market Sydney Fish Market Bank Street, Pyrmont, NSW Phone: 02 8570 8570 Website: http://www.vicsmeatmarket.com.au

Insatiable Munchies dined as guests of Grain Bar.

Grain Bar 199 George St Sydney NSW 2000, Australia Phone: +61 2 9250 3118 Website: www.grainbar.com.au

Insatiable Munchies dined as guests of Rengaya and Washoku Lovers.

Rengaya 73 Miller Street North Sydney NSW Phone: (02) 9929 6169 Website: www.yakiniku.com.au/rengaya/

Insatiable Munchies dined as guests of Washoku Lovers and Suminoya.

Suminoya 1 Hosking Place Sydney, NSW Phone: 02 9231 2177 Website: http://www.yakiniku.com.au/suminoya/

Insatiable Munchies dined as guests of Parson’s Bar and Kitchen.

Parsons 3 Kellett St Potts Point, NSW 2011 Phone: 02 8540 6320 Website: http://www.parsonsbar.com.au/ Opening Hours: Tues-Sat, 5pm-12mn, Sun-Mon, Closed

This meal was paid for independently

Le Bon Ton 51 Gipps St Collingwood, VIC 3066 Phone: 03 9416 4341 Website: http://www.lebonton.com.au/

This meal was independently paid for.

BBQ One 181 Rowe St Eastwood, NSW 2122 Phone: 02 9874 5332

Vic’s Meat Market
Sydney Fish Market
Bank Street, Pyrmont, NSW
Phone: 02 8570 8570
Website: http://www.vicsmeatmarket.com.au

Grain Bar
199 George St
Sydney NSW 2000, Australia
Phone: +61 2 9250 3118
Website: www.grainbar.com.au

Rengaya
73 Miller Street
North Sydney NSW
Phone: (02) 9929 6169
Website: www.yakiniku.com.au/rengaya/

Suminoya
1 Hosking Place
Sydney, NSW
Phone: 02 9231 2177
Website: http://www.yakiniku.com.au/suminoya/

Parsons
3 Kellett St
Potts Point, NSW 2011
Phone: 02 8540 6320
Website: http://www.parsonsbar.com.au/
Opening Hours: Tues-Sat, 5pm-12mn, Sun-Mon, Closed

Le Bon Ton
51 Gipps St
Collingwood, VIC 3066
Phone: 03 9416 4341
Website: http://www.lebonton.com.au/

BBQ One
181 Rowe St
Eastwood, NSW 2122
Phone: 02 9874 5332