Quick Update!


It’s been a while since our last post, believe it or not we actually have been busy with trying to do as little as possible as to prevent leaving the bed. Edwina is well within her HSC trials and I have just started uni again, so I guess this leaves less chance for us to destroy our kitchen. Maybe. Here are some of our recent eats!

This was our dinner just now, a joint effort by everyone in the family. Tomato and basil bruschetta on toasted sourdough,  rocket/spinach/lettuce, almond, sun-dried tomato, olive and almond salad with wholegrain mustard and red-wine vinegar dressing with grilled haloumi, and marinated lamb with greek yogurt. Wow, that took up three lines. Aside from the lamb, everything was thrown together in 30 minutes! Recently, I’ve been really into haloumi – at first I thought it was super salty and I didn’t really like how when I ate it, it made a squeaky sound as if I were chewing rubber. These days, I can’t think of a better addition to my vegetables.


Last Tuesday, I headed out to Foveaux – Restaurant at Surry Hills with a few friends, because I found a groupon/scoupon deal thing. I was pretty excited because it has One Chef’s Hat!  We each got to try one entree and one main from their A La Carte menu. Half the fun of fine dining is Googling the ingredients; we pretty much sat there pondering what to order whilst looking up what “venison” and “umeboshi” meant. Classy. There was complimentary bread with this amazing hummus soup/drink. I love hummus, so it went really well with my bread. For my entree I had Smoked Duck, Broccoli, Cuttlefish, Duck Cheese and Umeboshi $26. Reading the menu now, it is actually amazing to realise how many elements make up this dish. Everything was presented so delicately on the plate, and tasted so well together. As a main, I ordered the Pressurised Pork Jowl and Roasted Fillet, Walnut, Liquorice and Fennel $36. I think I chose this because it was the only meat I recognised on the menu, surprisingly the combination of walnut and liquorice worked, as I don’t like either of those things on their own. Negative and a negative makes a positive! All the meats that night were really tender and cut away nicely. I tried venison! I’ve tried it and now I never have to try it again. Not really my thing to be honest. Wish we could have tried their dessert! Definitely next time. Lucky there was Gelato Messina around the corner…

Contact details are below.


This was my brunch from a few days back: grilled portobello mushroom and haloumi with a nice, soft-boiled egg. Can’t get enough of this fungi. Throw them on a pan, pour  red vinegar to help it cook, dance around for a few minutes, flip it around, dance some more and you’ve got yourself a pretty fun guy. On the right was a recent dinner that Edwina made. Our signature “everything is invited salad” is there, with a cauliflower bake and homemade chicken schnitzel. By the way, not that anyone asked, but an entire cardboard box of the spinach/rocket/lettuce mix is only $6 from my local Asian supermarket, so this is pretty much my uni lunch for the rest of the week. Laters!


Belgian Waffles for $4/ pack of 4 at Coles? Why the hell not. Throw them in an oven and you get a toasty, warm breakfast. Edwina made this for brunch over the weekend, and she had the funnest time plating it up and making it look pretty. She even made a video. In the top-left corner there she also made some home-made ice-cream – just frozen bananas mashed with raspberries. No sugar or dairy. Pretty cool yeah? She also made a salted-caramel sauce, which I am too scared to ask what went inside because it’s too good to be true. Topped with some strawberries and almonds and it’s any incentive for me to wake up on a Sunday.


Winter is the perfect time for hot pot. It’s both an affordable and fun way to eat in with your family and friends. Between myself and five other friends, we paid $11 each for a ridiculous amount of fish balls, meat balls, veggies, tofu, mushroom, prawn, beef, potato noodles – I had enough for dinner the next night. Thanks guys! If you keep the soup base simple and clean, you get the liberty of playing potion master and whip up a number of sauces to dip your food in. Amongst my friends we ranged from hoisin, satay, peanut butter, chilli, soy sauce and my personal favourite is just black vinegar. What do you have with yours?

Have a wonderful last month of winter. Be sure to check back soon as we will have a proper post up soon!

Foveaux Restaurant & Bar
Address: 1/65-67 Foveaux St, Surry Hills NSW 2010
Phone:(02) 9211 0664
Sunday Closed
Monday Closed
Tuesday 6:00 pm – 12:00 am
Wednesday 6:00 pm – 12:00 am
Thursday 12:00-3:00 pm, 6:00 pm – 12:00 am
Friday 12:00-3:00 pm, 6:00 pm – 12:00 am
Saturday 6:00 pm – 12:00 am

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