Restaurants seem to be popping up around Sydney at an exponential rate these days, but when I hear about restaurant Cara&Co from two sources in one day I’ve suddenly got a dinner date with P to check out this high end experiment of fine fashion and food.
My friends and I had finished an immensely satisfying dinner earlier in the night, but the slim pickings from the dessert menu made us head out in search of something… more.
It was a bit of an aimless search until a friend mentioned a cafe that doubled as a games parlour. That definitely piqued our interest and we trooped off to Norita.
There are restaurants that I’ve had bookmarked for years to go to, but somehow the timing has never quite worked out. Almost 2 years after I first read Squishies post on Universal I finally got to experience the glory that is Christine Mansfield’s desserts.
There’s something that’s almost intoxicating about walking into a cake store, the scent of sugar seems to hang in the air and for a moment I expect to see a chocolate waterfall off on the side with strange little orange dudes running around, but we’re not too far off the mark.
What can you do with beef stock that is a little more inspired and not typical? Given the slightly cooler than average temperatures in Sydney recently, its the perfect time to create a batch of pies. To get away from the average meat pie, I decided to mix things up a bit and work with beef rendang.