Vic Cherikoff visits Echo Point in the Blue Mountains west of Sydney and drops in to the neighbouring Blue Gum and Leura Post Office restaurants. Echo Point attracts visitors from around the world and offers postcard views of the Three Sisters and out across the Jamison Valley.

Scientists provide the unimaginative explanation that the Three Sisters at Echo Point were carved from the surrounding sandstone cliffs over thousands of years by erosion which can still be seen in action today during a heavy rainstorm as water gushes down between the cracks between the pinnacles.

However the Aboriginal dreamtime story has it that three sisters, ‘Meehni’, ‘Wimlah’ and Gunnedoo’ lived in the Jamison Valley as members of the Katoomba tribe. The three sisters fell in love with three brothers from the Nepean tribe but their tribal laws forbade their marriage. The three brothers did not accept this law and tried to capture the three sisters by force. This caused a major tribal battle and the lives of the three sisters were thus threatened. In order to protect them, a kaditcha man (the tribal magician) turned the sisters into towering stone pillars intending to reverse the spell after the battle. Unfortunately, he was killed in mêlée and the three sisters remain as the enormous and beautiful rock formations until today standing tall at 922m, 918m, and 906m respectively.

After visiting Blue Gum restaurant at Echo Point and delighting in a Wattleseed bread and butter pudding, Vic takes us a short way over to the Leura village and the popular,Leura Post Office Restaurant where chefs Mark and David demonstrate their take on modern Australian cuisine. Drop in for a visit today and enjoy their new menus using native Australian foods. The restaurant is open for lunch and dinner daily.

Web links

www.australiabluemountains.com.au

Address

Leura Post Office Restaurant
146-148 The Mall,
Leura, NSW, 2780
Australia

Recipes from this Episode

• Alpine peppered venison on rainforest herb linguini
• Lamb Loin with English spinach semi dried tomatoes and bush tomato chutney
• Wattleseed and walnut bread and butter pudding with stewed fruits

Other Episodes from this series

• Swiss Grand at Bondi Beach Sydney
• Margaret River and restaurant Vat 107
• Lillipilli in the Rocks
• Feast Restaurant on Avoca Beach
• The Cowrie Restaurant Terrigal Beach
• Redgum Restaurant at Boronia House Mosman
• Crowne Plaza Newcastle
• Hydro Majestic Hotel in the Blue Mountains
• Buderim Ginger and Bistro C in Noosa on the Sunshine Coast
• Australia Day on Sydney Harbour

Our chefs visit Hunters Hill on the Parramatta River, to dine at the well known Banjo Patterson Cottage Restaurant. Classified by the National Trust, “Rockend” is where A.B.’Banjo’ Paterson, the Australian poet and bard lived as a young man with his grandmother. This convict-hewn, sandstone block cottage, with its courtyard well, dates back to the 1830’s when it started out as an oil refinery and store for river freight.

Banjo Patterson who appears on the Australian $10 note, was a well known Australian bush poet and wrote famous poems such as The Man from Snowy River, Waltzing Matilda and Clancy of the Overflow.

Now, as a fine dining restaurant, the native garden and appealing surrounds make it a popular lunchtime and evening dining destination. There are good views over the river from the up-stairs dining room and after your meal there’s an easy walk along the riverbank as a digestive or to catch the ferry or water-taxi home.

Web links

www.banjopaterson.com

Address

“In the Park” End of Punt Road
Gladesville, NSW, 2111
Australia

Recipes from this Episode

• Boomerang trifle with lemon ironwood syrup, wild fruit jelly and Fruit Spice
• Braised chicken in a sweet corn and polenta broth
• Ribeye steak with broccolini, shitake mushrooms and wattleseed jus

Other Episodes from this series

• Swiss Grand at Bondi Beach Sydney
• Margaret River and restaurant Vat 107
• Lillipilli in the Rocks
• Feast Restaurant on Avoca Beach
• The Cowrie Restaurant Terrigal Beach
• Redgum Restaurant at Boronia House Mosman
• Crowne Plaza Newcastle
• Hydro Majestic Hotel in the Blue Mountains
• Buderim Ginger and Bistro C in Noosa on the Sunshine Coast
• Australia Day on Sydney Harbour

This episode, Mark McCluskey takes us to the restaurant where he spends most of his time as Executive Chef, Alberts Lakeside Restaurant and talks about his menu, vision and style at this corporate by day, casual by night restaurant in the Hills District of Sydney.

Alberts Lakeside Restaurant is located at the Norwest Business Park, 30 minutes drive north west from the Sydney CBD. Norwest has in the past few years attracted over 400 businesses to relocate to this area. Right in the middle of this complex is a man made lake and overlooking this lake is Alberts Lakeside Restaurant. Parking and other amenities are conveniently nearby.

Given Mark’s classical English culinary training, the menu features well structured dishes combing European styles with native Australian ingredients. During this episode, Mark demonstrates two dishes, a pan seared emu fillet with summer greens and macadamia nuts and a Rainforest Lime Tart which both feature on the current menu.

Update: Unfortunately, Mark has moved on from this restaurant (see Mark’s bio) and Alberts Lakeside Restaurant is under new management with the current chef not using indigenous ingredients. Interestingly, the new owner describes his food offering as ordinary so we presume that’s what you can now expect. At least we have enshrined Mark’s innovative food style at the time in the show and in the cookbook so the good food may be gone but not forgotten.

Address

Shop T36 Norwest Marketown
Norwest Blv
Baulkham Hills, NSW, 2153
Australia

Recipes from this Episode

• Alpine peppered pineapple with wild fruit yoghurt
• Ginger prawn and noodle salad
• Tasmanian salmon with soy Alpine Pepper dressing

Other Episodes from this series

• Swiss Grand at Bondi Beach Sydney
• Margaret River and restaurant Vat 107
• Lillipilli in the Rocks
• Feast Restaurant on Avoca Beach
• The Cowrie Restaurant Terrigal Beach
• Redgum Restaurant at Boronia House Mosman
• Crowne Plaza Newcastle
• Hydro Majestic Hotel in the Blue Mountains
• Australia Day on Sydney Harbour
• Banjo Patterson’s Restaurant on the Parramatta River

For Australia Day, our chefs visit the Sydney Fish Markets, then board a cruiser for a seafood lunch on Sydney Harbour. Our skipper finds a sheltered cove and we cook on the BBQ off the back of the boat. It’s a great way to enjoy this amazing part of Sydney on an Australia Day long weekend or anytime.

Sydney Harbour, otherwise known as Port Jackson is the natural waterway of our busiest city and is considered one of the most beautiful harbours in the world. On final approach to a landing at Sydney airport the harbour is a sight to behold and you’ll often hear the sighs of pleasure from returning Sydneysiders aboard the aeroplane.

The harbour’s discovery by Europeans is credited to James Cook in 1770, who named the harbour after Sir George Jackson, Judge Advocate of the Fleet at the time. However, the harbour had been home to two Aboriginal tribes, one on each side of the waterway, for at least 26,000 years. Captain Arthur Phillip established the first colony of the invading Europeans in Australia at Sydney Cove inside Port Jackson in 1788. That colony grew to become the township and then the city of Sydney.

Sydney Harbour these days is also a very productive waterway in terms of a fishery, as a recreational resource and a working river system and the great views often enhance the food in the many restaurants around its foreshores.

Web links

www.sydneyfishmarket.com.au

Address

Sydney Fish Market
Bank Street
Pyrmont, NSW, 2009
Australia

Recipes from this Episode

• Char-grilled baby octopus
• Mud crab and smoked kumara gnocchi
• Paperbark smoked barramundi
• Soused sea perch fillets
• Sydney Salad
• Wild rosella and wasabi dressing

Other Episodes from this series

• Swiss Grand at Bondi Beach Sydney
• Margaret River and restaurant Vat 107
• Lillipilli in the Rocks
• Feast Restaurant on Avoca Beach
• The Cowrie Restaurant Terrigal Beach
• Redgum Restaurant at Boronia House Mosman
• Crowne Plaza Newcastle
• Hydro Majestic Hotel in the Blue Mountains
• Buderim Ginger and Bistro C in Noosa on the Sunshine Coast
• Banjo Patterson’s Restaurant on the Parramatta River

This episode, Vic Cherikoff heads off to the west of Sydney and visits the historical and heritage listed Mercure Grand Hydro Majestic Hotel in the Blue Mountains. This grand hotel is situated on an escarpment at Medlow Bath and offers magnificent, sweeping views of the Megalong Valley and Kanimbla Ranges.

Completed in 1891, The Hydro Majestic Hotel was originally operated as a thermal therapeutic centre with mountain baths of mineralised water for restorative health and relaxation. In 1902, Australian retailer, Mark Foy purchased the site and at that stage the town was known as ‘Medlow’. He successfully petitioned the New South Wales government to change the name to Medlow Bath, the current name. It is not known if he requested the name changed to make the name sound more prestigious, or if he wanted to avoid confusion with another town called Medlow, also in New South Wales.

Although never officially used for gambling, the casino building is an ornate, late Victorian, Italianate, wedding-cake structure which serves as the grand ballroom today. The highly decorative ceiling panels of beaten metal were shipped from Chicago after the World Expo in the early 1900s and assembled in 1903.

After many decades of decline and neglect the Hydro Majestic underwent a series of major refurbishments during the 1990s and it is now under Accor management and has been transformed into a unique, modern mountain retreat. In the dead of winter, beside a roaring open fire, you can order from an international class menu or enjoy warming drinks of your choice. Throughout the rest of the seasons, there’s bush walking to work up an appetite for the evening’s dining although the packed lunches provided for hikers removes the need to forage for sustenance from the valley tracks.

Web links

www.hydromajestic.com.au

Address

Great Western HwyMeadlow BathNSW 2780Australia

Recipes from this Episode

• Japanese pumpkin frittata served with bush tomato chutney
• Riberry and Blue Cheese Damper
• Wattleseed pancakes with riberry confit
• White bean cassoulet

Other Episodes from this series

• Swiss Grand at Bondi Beach Sydney
• Margaret River and restaurant Vat 107
• Lillipilli in the Rocks
• Feast Restaurant on Avoca Beach
• The Cowrie Restaurant Terrigal Beach
• Redgum Restaurant at Boronia House Mosman
• Crowne Plaza Newcastle
• Buderim Ginger and Bistro C in Noosa on the Sunshine Coast
• Australia Day on Sydney Harbour
• Banjo Patterson’s Restaurant on the Parramatta River

Benjamin Christie drives 2 hours north of Sydney to visit his mate, Nick Flynn who is Executive Chef of the new Crowne Plaza Newcastle. Nick, apart from looking after banqueting and room service also heads up the Crowne Plaza’s Breeze restaurant and bar. The menu presents a range of renowned Hunter Valley produce and native ingredients in a fresh, modern style. Two of the dishes Nick presents are Laksa lemak ayam (chicken with noodles in a spiced coconut broth) and Lemon aspen crème caramel with rosella compote.

The Crowne Plaza Newcastle is located directly on the foreshore of Newcastle Harbour and nestled amongst the historical maritime buildings of the Honeysuckle Precinct. The hotel has been built to reflect the harbour’s excitement, with most rooms looking directly onto the fascinating activity of ferries, trawlers, rowers and fishing boats. The harbour and Port of Newcastle remains the economic and trade centre for the resource-rich Hunter Valley and for much of the north and northwest of New South Wales. Newcastle continues to be the world’s busiest coal export port with over 3,000 shipping movements each year.

With the closure of the BHP steel works in 2000 many see the era of heavy industry as past. However, this vision contrasts with Newcastle’s role as a massive coal export point and the Hunter Valley’s ongoing role in coal and aluminium production. And in spite of the extractive industries prominence, Newcastle is a great place to visit to explore its coastal scenic beauty, night-life and great dining venues.

Web links

www.newcastle.crowneplaza.com

Address

Cnr Merewether Street and Wharf Road
Newcastle, NSW, 2300
Australia

Recipes from this Episode

• Aussie burger and chips
• Polenta and Lemon Aspen cake with sugar bag and Wild Rosella Cream
• Seafood laksa with wild limes and lemon myrtle linguini

Other Episodes from this series

• Swiss Grand at Bondi Beach Sydney
• Margaret River and restaurant Vat 107
• Lillipilli in the Rocks
• Feast Restaurant on Avoca Beach
• The Cowrie Restaurant Terrigal Beach
• Redgum Restaurant at Boronia House Mosman
• Hydro Majestic Hotel in the Blue Mountains
• Buderim Ginger and Bistro C in Noosa on the Sunshine Coast
• Australia Day on Sydney Harbour
• Banjo Patterson’s Restaurant on the Parramatta River

This episode, Vic Cherikoff visits Redgum Restaurant inside the historic Boronia House in the northern Sydney suburb of Mosman. Originally located at the corso in Manly, Uli and Sean’s Redgum Restaurant relocated to Boronia House in 2001 when the Manly Pier was being renovated.

Built in 1885, Boronia House is listed as one of the finest on the heritage register and has a timeless quality. The wooden floorboards, open fireplaces and high ornate ceilings create a feeling of grandeur. Fully refurbished in 1997 the house offers a style that affords a sense of space, light and harmony. The French doors open onto the surrounding veranda’ which overlooks the grounds and gardens. On a sunny Sunday afternoon you could believe that you are on a country estate surrounded by areas of open space instead of being 30 metres from the busy Military road. Inside, the restaurant is decorated in the warm colours of the Australian outback with large pieces of Aboriginal art adorning the walls and displays of native Australian flowers and greenery completing the fusion of Victorian and contemporary style.

Redgum’s menu is a combination of European/Asian cooking with the influence of Australian herbs and spices with dishes such as Calamari with passionfruit and Mountain Pepper BBQ Sauce, Salt bush lamb with kumara smash and for dessert a gumleaf brulee.

Redgum Restaurant has since closed, and Boronia house operates as a wedding and function centre. However, Chef Ulli has migrated to Queensland and runs a highly successful Australian themed restaurant called Picnics at the Rocks at Yandina about an hour and a half north of Brisbane.

Web links

www.boroniahouse.com

Address

624 Military Rd
Mosman, NSW, 2088
Australia

Recipes from this Episode

• Coconut and Lemon Myrtle brulée
• Panfried monkfish with bunya nut hash, rocket and macadamia nut pesto
• Saltbush Lamb with kumara smash

Other Episodes from this series

• Swiss Grand at Bondi Beach Sydney
• Margaret River and restaurant Vat 107
• Lillipilli in the Rocks
• Feast Restaurant on Avoca Beach
• The Cowrie Restaurant Terrigal Beach
• Crowne Plaza Newcastle
• Hydro Majestic Hotel in the Blue Mountains
• Buderim Ginger and Bistro C in Noosa on the Sunshine Coast
• Australia Day on Sydney Harbour
• Banjo Patterson’s Restaurant on the Parramatta River

This episode, Vic Cherikoff visits Redgum Restaurant inside the historic Boronia House in the northern Sydney suburb of Mosman. Originally located at the corso in Manly, Uli and Sean’s Redgum Restaurant relocated to Boronia House in 2001 when the Manly Pier was being renovated.

Built in 1885, Boronia House is listed as one of the finest on the heritage register and has a timeless quality. The wooden floorboards, open fireplaces and high ornate ceilings create a feeling of grandeur. Fully refurbished in 1997 the house offers a style that affords a sense of space, light and harmony. The French doors open onto the surrounding veranda’ which overlooks the grounds and gardens. On a sunny Sunday afternoon you could believe that you are on a country estate surrounded by areas of open space instead of being 30 metres from the busy Military road. Inside, the restaurant is decorated in the warm colours of the Australian outback with large pieces of Aboriginal art adorning the walls and displays of native Australian flowers and greenery completing the fusion of Victorian and contemporary style.

Redgum’s menu is a combination of European/Asian cooking with the influence of Australian herbs and spices with dishes such as Calamari with passionfruit and Mountain Pepper BBQ Sauce, Salt bush lamb with kumara smash and for dessert a gumleaf brulee.

Redgum Restaurant has since closed, and Boronia house operates as a wedding and function centre. However, Chef Ulli has migrated to Queensland and runs a highly successful Australian themed restaurant called Picnics at the Rocks at Yandina about an hour and a half north of Brisbane.

Web links

www.boroniahouse.com

Address

624 Military Rd
Mosman, NSW, 2088
Australia

Recipes from this Episode

• Coconut and Lemon Myrtle brulée
• Panfried monkfish with bunya nut hash, rocket and macadamia nut pesto
• Saltbush Lamb with kumara smash

Other Episodes from this series

• Swiss Grand at Bondi Beach Sydney
• Margaret River and restaurant Vat 107
• Lillipilli in the Rocks
• Feast Restaurant on Avoca Beach
• The Cowrie Restaurant Terrigal Beach
• Crowne Plaza Newcastle
• Hydro Majestic Hotel in the Blue Mountains
• Buderim Ginger and Bistro C in Noosa on the Sunshine Coast
• Australia Day on Sydney Harbour
• Banjo Patterson’s Restaurant on the Parramatta River

Vic Cherikoff heads north to the beachside suburb of Avoca where French Chef, André Chouvin runs Feast Restaurant. Every seat in the house commands stunning beach views, but more importantly it boasts some of the best food for many miles around.

Once occupied by the Awabakal Aborigines, the first European land grant in the vicinity was that of Irish army officer John Moore. He received a 640-acre grant of Aboriginal land in 1830 which he called Avoca and he built a house on a ridge overlooking Avoca Lake, just to the west of the beach. He planted cereals, fruit and grapes. In 1836 he was charged with cattle theft but was acquitted. He journeyed to the goldfields in the 1850s but while he was away, his house burned down. Today, Avoca beach has become a popular holiday retreat for Sydneysiders because of its close proximity to ‘the big smoke’.

Chef Andre’s food at Feast Restaurant is influenced by 3 star chef, Paul Bocuse as well as Michel Lorrain, Marc and Paul Haeberlin and uses the finest Australian produce, even though the menu is classic French. Feast’s kitchen brigade is regarded as one of the most skilled on the central coast and boasts a team of 7 chefs each shift. Andre’s food is extremely flavoursome as much as it is visual art. Two dishes which are symbolically served at Feast Restaurant are the Australian lamb loin and ratatouille as well as the golden cappuccino dessert. His lamb loin is served in a deconstruction style which is gaining popularity in Europe and the USA in recent times. The golden cappuccino is created in a chocolate cup and is served complete with mock-froth and cocoa dusting.

Web links

www.feast.com.au

Address

Shop 3, 85 Avoca Drive
Avoca, NSW, 2251
Australia

Recipes from this Episode

• Barralax on rainforest herb linguini
• Wattleseed pavlova
• Wine drenched lamb with Alpine Pepper mash

Other Episodes from this series

• Swiss Grand at Bondi Beach Sydney
• Margaret River and restaurant Vat 107
• Lillipilli in the Rocks
• The Cowrie Restaurant Terrigal Beach
• Redgum Restaurant at Boronia House Mosman
• Crowne Plaza Newcastle
• Hydro Majestic Hotel in the Blue Mountains
• Buderim Ginger and Bistro C in Noosa on the Sunshine Coast
• Australia Day on Sydney Harbour
• Banjo Patterson’s Restaurant on the Parramatta River