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Petit Fours: a Sydney food blog

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Petit Fours: a Sydney food blog

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Petit Fours: a Sydney food blog

Wednesday, 1 October 2014

Competition for Omnivore Festival

FREE STUFF FREE STUFF FREE STUFF. HI WHO LIKES FREE STUFF ! ! ! !  


The lovely Karla Brown of Joval/Fizz Group has asked me to put up a competition for a Badoit Water Class and the Omnivore Festival. The first two people to (1) visit my blog at http://petit4s.blogspot.com.au/, (2) find the contact us button and (3) email me through there with your full details on the form will each receive 1 x full day double passes (for you and a friend) to the Omnivore Masterclass day worth 80 dollars. Each pass entitles you to all the cooking masterclasses and demonstrations you can fit in on that one day. 

Additionally, if you are able to attend on Friday at 3:20 pm, I am able to give you and your partner a separate VIP ticket for the Badoit Water Class which also provides the guests an opportunity to interact with the speakers and they also receive two complimentary Badoit/Plumm stemless water glasses. Before you email you need to make sure you're able to attend the day at the Australian National Maritime Museum (Sydney) either this Friday (3rd of October) or Saturday (4th of October) during the times of 10:30am until 4:00pm (you don't need to be there the entire time!). Further information can be found here: http://www.omnivore.com/sydney/world-tour/world-tour-sydney/masterclass/.  Sorry for the essay. Good luck!

Update: Competition over. Congratulations Richard Heng and Catherine Cheak. I will now contact you for how to proceed.

Sunday, 28 September 2014

Ippudo, Ultimo


 Chippendale's starting to become hot property these days. An abandoned ground close to two universities, Central station and smack back in the middle of the city. With the new shopping centre opposite UTS, it's as inviting as any, featuring a garden wall towering up and a nice clean new space as well as many shops. I'm surprised this hasn't happened sooner.

Friday, 29 August 2014

4fourteen, Surry Hills


Colin Fassnidge is a technical marvel. He is epitome of the comfort food refined. Take my older post on Four in Hand: shockingly good roast chicken, swede soup and a clever clever crab taco. Then a deal came up on Dimmi with 50 percent off 4fourteen, the baby sister restaurant. Am I in? You betcha.

Saturday, 23 August 2014

Otto Ristorante, Wooloomooloo


All Italian happens to fall in either two categories being mod Italian and old-school traditional. I love Italian. Mod Italian interpretations however, like anything 'mod', I'm a bit iffy about. When it works, it really gets you thinking long after the meal. When it doesn't, it's a disaster. Otto Ristorante happens to fall under the former but optimistic as always with fingers crossed and a long walk ahead of us to Wooloomooloo, off we ventured.

Friday, 15 August 2014

Mooberry, Neutral Bay


I'm going to chuck in a disclaimer for the record. I'm not head-over-heels with frozen yoghurt. Never have been. It's fresh and light but it's pretty much sour ice cream to me. Yes, I'm uncultured. Unlike yoghurt (geddit, geddit?!?!). But I'm honest so when I was asked for a sample with a friend, I knew at least one of us would be super excited.

Wednesday, 6 August 2014

I F@%#&?! hate spammers.

To all the poor peeps who received a spam message, you all deserve an apology. I am so terribly sorry. I clicked on an email from a trusted cafe (who got spammed as well) and next thing you know it, I have all these random sent spam mails. My blog email is still petit4s@live.com.au and I know I haven't been active in a while but look forward to more posts! So terribly sorry yet again.

Monday, 21 July 2014

Brewtown, Newtown


Not actually late to the party this time. Just a huge backlog of stuff I need to do. That aforementioned party is the huge social media driven attention that Brewtown is currently experiencing. Keen to check it out for myself and always happening to be around Newtown, off we went to hipster town. 


If you haven't heard of them already, Brewtown is hot news right now. Avid followers line up outside keen for their freshly fried batches of cronuts, roasted coffee and other simple breakfast items.
Corned beef hash with garden peas, poached egg and parmesan crumbs 15
We start off with potato hash, corned beef and eggs. I'm always looking forward to perfectly poached eggs but they definitely need to up their egg game because they were incredibly over-cooked.

Beetroot cured ocean trout with goat's cheese, caper berries and baby beets 16.5
Next up is a fresh little garden of watercress, sweet baby beets, salty caper berries and dill with sweet ribbons of ocean trout and creamy mild goats cheese thrown around. 

Squid ink linguine, garlic chilli prawns, kale and parmesan 18.5
Health nuts rejoice as the usual affair of squid ink pasta, parmesan and prawns is twisted up with the addition of kale. We love the touch of chilli at the end which brightens up an otherwise plain-jane dish.  

Cinnamon Cronut 4.5
Chocolate Crumble Cronut 4.5
Raspberry Jam Cronut 4.5
First time ever with cronuts and they're pretty good... for a fad (I adore macarons by the way so a little ironic). I think I set the bar a bit high but you get what you expect: a flakey layered doughnut. They're nice and crisp with simple toppings; perfect way to finish.


The food's top notch, the coffee's roasted and brewed up stairs and they've almost single-handedly fed Sydney's obsession with pastry hybrid. Matched with bright-eyed service, it's easy to see that the whole hype around is totally justified.


Brewtown Newtown on Urbanspoon

Sunday, 13 July 2014

Four In Hand, Paddington


And so flipping blogger decided to collapse on itself suddenly when I just finished this post and whatever I did to this post magically deleted itself. Starting from scratch at 2am in the morning while the adrenaline is still running. Not a good way to go. But I was keen to get this post out seeing as it's been a while since I actually went to Four In Hand. Which is brilliant mind you. The place where I had my first drink. And before that was a magnificent lamb shoulder. Ahhh the memories.



There's been a bit of remodelling done since the last time I've been here. The colour palette is the same; giant mirrors with their signature lamb shoulder written across it, the paintings and the stark black and white colour scheme but there's a certain cheeriness that the front house and comfortable seating arrangement injects into the mix. Naturally, we're never around Paddington so we opt for the decently priced 8 course chef's tasting menu for 135 dollars.



Butter is served in a cool marrow bone...


Oysters with Wakame
...and the oysters are brilliant with wilted wakame and arrive with shells covering the precious insides.


Amuse Bouche
An amuse of fish soup is wonderfully aromatic with touches of pungent citrus but it's rather one dimensional.
Crab Taco
However, crab taco sets the theme with a wonderfully imaginative mish mash of deep-fried pork skin, fennel and mayo with Alaskan king crab and we're instantly excited for what's the come.
Ham Hock Potatoes with House Bacon, Poached Scampi and Sea Herbs
I'm also not the most keen on anything pork related but this would make a solid argument on pro-pork. A deep salty broth, ridiculously tender scampi teamed up with super crispy pancetta and pork hock and baby new season potatoes cut right through with a scattering of foraged samphire and seaweed. Magic. 


Charred Lambs Tongue with Crisp Rib, Mint Jelly and Seared Cucumber
The smoky tongue and refreshing pickled cucumber and mint combo is almost as brilliant but the carnivore in me was crying out for a little more meat and a little less everything else.


Swede Soup with Pickled Seaweed and Mushrooms
Soups are a common thing here but I'm definitely not complaining. This one is a perfectly heartwarming thick swede soup with strewn mushrooms and wonderfully tart seaweed which cuts through all the richness.


Roast Chicken with Chicken Bread, Celeriac and Prunes
Usually one would bat an eye to anything reminiscent to a home cooked meal but Four In Hand nail their contemporary take on the Sunday roast chook. You get a marvelously tender breast, bread soaked up with chicken-y roasting juices, a rich little splodge of chicken liver parfait and little florets of broccoli to complete the dish.


Colcannon 10
Colcannon is like the decadent mashed potatoes you get at restaurants but Irished up with fennel, parsley and spring onions. It's rich enough that you'll want more but healthy enough that you won't feel bad doing so.


Milk Poached Veal with Braised Beef Brisket, Veal Tongue and Crisped Kale
Beef 3 ways is always very exciting to have served up to you. Backed up with crisp tempura-ed kale, shavings of wasabi like horseradish and dressed with its own juices, it's complete and comforting and very enjoyable.



We love the whole at the front table scrapping of their own rooftop honey. Not so much the left over wax that results from chewing it. 


Lemon Verbena Parfait with Vanilla Cucumber and Rooftop Honey
That aside, it's perfect, the aromatic verbena parfait with the cucumber oddly working, being neutral enough that it fits and adds to the deft lightness.


Licorice Poached Quince with Parsnip Ice-cream
Savoury vegetables in dessert continues with the last course but I don't quite get it this time. Salted crisps of parsnip, sugary quinces and licourice do work but I suffered from a little envy as a plate of 'chocolate and cornflakes' slides by our table and I craved a little something more normal.



Celebrity chef or not, Colin Fassnidge's Four In Hand hasn't missed a beat since the last time I've been here. For the newcomers, don't let the Fassnidge's whole nose-to-tail affair, which peeps out occasionally, intimidate you. Four In Hand, for the most part is wonderfully inventive and deeply comforting and yet refined and that's refreshing in a sea of pedantic nuanced fine diners. Straight bang in winter, there's no where else I'd rather be. 



Four in Hand on Urbanspoon


No, we aren't the most amazing gastronomes or chefs. Heck, half our team doesn't even know how to cook... well. However, what we really love is eating. And lots of it. We enjoy that occasional freebie, filling up that craving for a midnight snack and finding a 20 in our pockets that we thought we never had, and using that as an excuse to go out eating. As we battle the ongoing war on uni student poverty, we'll bring you the most swoon worthy recounts of our latest foodie adventures.