food

Beef nachos $12.50 Many a poor and thirsty student has ended up at the Lansdowne. For years it was famous for its $5 meals, and students from both USyd and UTS flocked there for a cheap feed and a schooner. Prices have increased since then, but only slightly, and renovations have turned the first floor of the Lansdowne Hotel into a bright and airy space. The main dining room has a school

Egg hopper $3 The crispy bits are always the best part. That's what makes the hopper — a popular Sri Lankan breakfast or dinner — so delicious. It's nothing but crunch, a thin batter that is delicately lacy around the edges. The batter is fermented from rice flour and coconut milk, giving a slightly sour taste similar to sourdough. Hoppers can be cooked as plain or sweet, but we like ours with

Friands again. I wrote about these dainty Australian cakes just a short time ago when posting a recipe for blueberry and lemon friands . This is the same basic recipe, but I wanted to use coconut this time and paired the pure white coconut with bright red  lingonberries . The combination worked like a dream! I am pretty sure that lingonberries - while widely available and used here in Estonia - are hard to come buy Down Under, so in a way it's a North-meets-South fusion recipe :) Again, it's an excellent recipe for using up those egg whites, when you're tired of making meringues and mini-Pavlovas. Coconut and Lingonberry Friands ( Pohla-kookosefriandid ) Makes 8 regular-sized friands 100 g unsalted butter, melted 125 g icing sugar/confectioner's sugar 30 g plain flour/all-purpose flour (50 ml or 3 Tbsp + 1 tsp) 50 g finely ground almonds 50 g grated/desiccated coconut 3 medium-sized egg whites a very generous handful of lingonberries Preheat the oven to 200C. Generously

Cho Dumpling King is always surrounded by a queue of people. Often you'll find a staff member acting as bouncer to the crowds. She hands out menus with brusque efficiency, and it's only when you've placed your order that she'll put your table numbers down in her notepad queue. The restaurant name is a bit of a misnomer. There are no dumplings to be found here. Instead it's a mix of Taiwanese

Being one of the very few English-language blogs that focus on Estonian food (among other things), I tend to get quite a few emails with Estonian recipe requests or more general enquiries about Estonian food. Usually they are from people who have visited Estonia and tasted something they liked ( KAMA!!! ), and are now looking to recreate the dish at home. There are also quite a few expat Estonians writing to ask about dishes their grandmother used to make them in the US/Australia/etc when they were younger. Or people whose fiancée, husband, wife, adopted child, neighbour or best friend is of Estonian heritage and they'd love to make them something from Estonian culinary repertoire to surprise the given fiancée, husband, wife, adopted child, neighbour or best friend. I love those letters! Here's an email I got last August: Hi, I was just searching for Estonian Cheese Soup after hearing it mentioned in this story on NPR . Surprisingly, I couldn't find anything about it, but

Don't look for a seat belt. Restaurant Arras is simply one helluva ride. Head chef and co-owner Adam Humphrey believes that all food should be fun, injecting the British dishes of his childhood with whimsy and humour. A historic former bond store houses Restaurant Arras, awarded one hat in the SMH Good Food Guide in 2008, 2009 and 2010. The heritage-listed building is a moody mix of