#sydneydinner

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Wood-fired Hapuka being pan basted in @pepesaya butter, at No.1 Bent St.
Amazing fish, come and try it soon in the Sydney CBD, cheers Mike @MikeMcEnearney.

So what's for dinner tonight? Recommend the most authentic Hunan Spicy Crayfish in Sydney! Located in Newtown!
#pappasstew #小龍蝦 #滷蝦 #hunancuisine #sydneydinner

One of our #BESTSELLING and now all time customer favourites is our #TIRAMISU ❀️ "The best time for ice cream is #ALWAYS" 🍦 Product contains small traces of alcohol.

Come and choose something delicious and healthy to eat, at KITCHEN BY MIKE @SydneyAirport, in the INTERNATIONAL TERMINAL.
You can find us behind customs and we are open daily from 6am til 10pm, cheers Mike @MikeMcEnearney.
#KitchenByMIke #SydneyAirport

When Ribs are life πŸ€€πŸ˜πŸŽ‰ Reward yourself, warm up tonight this Winter and enjoy this 1kg of succulent slow cooked beef ribs for just $39 for a limited time! πŸ™‹
#humpdaytreat

Our dinner menu is made to share and always changing with the seasons. There's a few new items to come and try so jump on our website and nab yourself a table! Just follow the link in our bio.

#risingsunworkshop #diymotorcycles #bikesandfood #sydneycafe #sydneyrestaurant #sydneyeats #sydneydinner #newtownlocals #newtowneats πŸ“Έ @corboy.photography

Simple and delicious!
___ πŸ“Location: 299 Sussex St, Sydney
πŸ“· Courtesy of: @sweetandyummie
Follow us @Haymarketlove

MOST RECENT

Our signautre pork belly and preserved vegetables -Chef’s Recommendation- ζŒ‚εŒ…ζ’…θœζ‰£θ‚‰ $23.80
Served with fluffy house made bao buns, the vegetables provide a tangy crunch complementing the juicy, melt in your mouth pork belly

#weilonghakka

On the specials board - roast peppered duck breast, grilled king mushroom with a garlic cream sauce. .
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Come for a drink 🍸🍻 ... Stay for dinner 🍽
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🍽 Dinner Tue to Sun from 5pm
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#sydneyrestaurants #sydneyeats #sydneydinner #sydneylunch #sydneyfood #sydneyfoodie #sydneydining #sydneyhills #thehills #castlehill #sydneysmallbars #sydneyeatstreet #castlehilleats #sydneydrinks #sydneydrinking #instafood #shareplates #duck #mushrooms #asianfusion #spidar

Early morning sun and shadows with Chia and Rhubarb at KITCHEN BY MIKE, @SydneyAirport International Terminal.
Come and eat something wholesome and delicious, next time you're flying overseas, cheers Mike @MikeMcEnearney.
#KitchenByMIke #SydneyAirport

Shopping is cheaper than therapy!

One of our #BESTSELLING and now all time customer favourites is our #TIRAMISU ❀️ "The best time for ice cream is #ALWAYS" 🍦 Product contains small traces of alcohol.

What can beat a plate of fresh pappardelle with slow cooked beef ragout with star anis, cloves and juniper berries? πŸ˜‹ #homemadepasta #ragout #rusticfood #thecommonssyd

Wood-fired Hapuka being pan basted in @pepesaya butter, at No.1 Bent St.
Amazing fish, come and try it soon in the Sydney CBD, cheers Mike @MikeMcEnearney.

Come and choose something delicious and healthy to eat, at KITCHEN BY MIKE @SydneyAirport, in the INTERNATIONAL TERMINAL.
You can find us behind customs and we are open daily from 6am til 10pm, cheers Mike @MikeMcEnearney.
#KitchenByMIke #SydneyAirport

So what's for dinner tonight? Recommend the most authentic Hunan Spicy Crayfish in Sydney! Located in Newtown!
#pappasstew #小龍蝦 #滷蝦 #hunancuisine #sydneydinner

When Ribs are life πŸ€€πŸ˜πŸŽ‰ Reward yourself, warm up tonight this Winter and enjoy this 1kg of succulent slow cooked beef ribs for just $39 for a limited time! πŸ™‹
#humpdaytreat

Rabbit meat is a source of high-quality protein as it's much leaner than beef, pork & chicken! Richer in proteins that also contains certain vitamins & minerals!
Drop into #ACButchery & pick up fresh rabbit meat today !

Recipe BELOW (Rabbit with Pappardelle): Ingredients
2 tbsp extra-virgin olive oil
6 thick rashers of smoked streaky bacon, cut into lardons
2 celery sticks, trimmed and very finely diced
1 onion, finely chopped
4 garlic cloves, peeled and thinly sliced
2 bay leaves
6 thyme sprigs
1 rosemary sprig
1 wild rabbit, jointed
500 ml chicken stock or vegetable stock, approximately
1 quantity pappardelle pasta
salt and freshly ground black pepper

Instructions
1. Heat 1 tbsp of the olive oil in a medium casserole over a medium heat. When it’s hot, add the lardons and fry for 3–4 minutes, or until the bacon has given up a little fat. Add the celery, onion, garlic, bay leaves, and thyme and rosemary sprigs. Cook, stirring regularly, for 10 minutes, until the vegetables are soft and just beginning to colour.

2. Meanwhile, heat the remaining oil in a large non-stick frying pan over a medium–high heat. When hot, add the rabbit pieces and season them all over with salt and pepper. Fry the rabbit for 6–8 minutes on each side, or until lovely and golden all over.

3. Transfer the rabbit and any pan juices to the casserole of softening vegetables. Pour over the stock and bring up to a very gentle simmer. Place a lid on the casserole, leaving it just ajar, then cook on a low heat for 1½–2 hours, or until the meat is completely tender and comes easily away from the bone. If the pan looks a little dry during cooking, add a splash more stock or water.

4. When the rabbit is ready, remove the casserole from the heat and use a pair of tongs to transfer the rabbit pieces to a large plate. When the meat is cool enough to handle, pick it off the bone in shards and shreds and add it back to the pan. Stir everything well, and return the pan to the heat. Bring the sauce back up to a simmer and continue simmering until it has reached a consistency you’re happy with (I usually leave it bubbling away for about 15–20 minutes). When it’s ready, season to taste with salt and

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