Having launched our blog earlier this year, we were excited and surprised that it is still running by the end of the year. To celebrate the unexpected longevity of our food blog we decided to hold a christmas dinner for the contributors to eatshow&tell and their partners at Restaurant Soujourn.

The variety in the degustation menu at Assiette was obviously thoroughly planned by chef Warren Turnbull, everything just goes well together, taking you on a journey with each flavour deepening the further you go into the courses, inviting each senses into a state of arousal with each developing course. For those wanting to give their tastebuds a great trip at minimal cost, I’d definitely reccommend Assiette.

Onde is situated just off the busy main artery that is Victoria Road - a drab grey little building incongruously sitting next to a bright blue retail store. If I was a bit put off with its exterior, it did its best to welcome me with a cosy and warm interior, with a touch of modern funkiness.

Birthday dinner #[something] was celebrated at the newly crowned Sydney’s 2009 Best New Restaurant of the year, Berowra Waters Inn. Situated 45 minutes or so north of the city, Berowra is a nice leafy suburb on the fringe of Sydney. As there is no car access to the restaurant, they provide a private ferry service from a public wharf. I thought this was one of the “cool” and unique things about this place.

Bonjour, Tu as faim ? Well if you are hungry, then maybe you would like to join us on our first ever venture into French cuisine. French food always has an air of elusiveness about it, one that I am quite intimidated by. However the mystery of how French people are able to maintain their enviously tiny figures yet able to indulge in butter-laden pastries, cholesterol clogging cheese and cream filled cakes and tarts has pique my foray into French Cuisine.

Like a fish to bait, Howard and I were both lured to Beluga by the promising menu consisting of Soft shell crab with wild mushroom; Lobster crepe and thinly sliced Wagyu beef among other mouthwatering delights. Making our booking two weeks in advance, our anticipation to taste test chef Opel Khan’s creations grew with each passing day.

Fondue’s one of those things that I’ve heard of so often but never tried. I think my first introduction to the concept of fondue was on an episode of Earthworm Jim where Evil the Cat wanted to destroy the universe. Strange, but true; *sighs* cartoons back then were so much better (and now I just sound old haha). Anywho, so imagine my delight when my friend invited me for a (belated) celebratory birthday dinner involving the consumption of fondue.

Walking back to our car, turning the corner into Bourke street, we witnessed a queue dissending from a small open way. Deciding to see what all the fuss was about, we joined the queue. Staring back at us was a glass wall filled with Tarts, Croissants, Baguettes, Panini and pizzas etc. As we inched closer towards the door, we were gobsmacked to find that we were actually in line at Bourke Street Bakery.

Tetsuya’s reputation as one of the best restaurants for fine dining in Sydney (if not The Best Restaurant) precedes itself to even the non-foodie me of several years ago. Its reputation is further garnered by a surreptitiously covert location (behind the Judge House and big, leafy trees) and its slightly stand-offish gates… oh and not to mention meals at exorbitant prices.