Hidden in the tangled lanes and walkways of Sydney’s colonial past, Vic Cherikoff found the Aboriginal owned and run Lillipilli in the Rocks. Lillipilli in the Rocks is one of a kind, offering diners one of the most diverse menus in Australia. Guests can order exotic game like kangaroo, emu, crocodile, wallaby, possum, stingray, all lovingly prepared with indigenous vegetables and herbs.

During Vic’s visit at Lillipilli in the Rocks some of the items on the menu included char grilled kangaroo fillet with bush tomato jus, tempura crocodile with lemon myrtle mayonnaise, wild icecream pyramid with Davidson Plum and mango syrup.

Apart from the unique Australian native cuisine, Lillipilli in the Rocks offers a variety aboriginal entertainment, ranging from dreamtime stories to didgeridoo players creating electric sounds completing the total dining experience.

Lillipilli In The Rocks is currently moving to a new location as such is presently closed.

Web links

http://sydney.citysearch.com.au/E/V/SYDNE/0069/90/50/1.html

Address

1 Globe Street at Nurses Walk
The Rocks, NSW, 2000
Australia

Recipes from this Episode

• Pork braise with bunya nut and Australian rice grass
• Rainforest lime and macadamia nut pudding
• Wattleseed crocodile with riberry confit

Other Episodes from this series

• Swiss Grand at Bondi Beach Sydney
• Margaret River and restaurant Vat 107
• 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
• Banjo Patterson’s Restaurant on the Parramatta River

Having worked and lived in Western Australia for some time, Benjamin Christie was well qualified to take us 3 hours south of Perth down to the wine growing region of Margaret River where he visits Vat 107 Restaurant and a number of wineries.

Margaret River is located near the coast between Cape Naturaliste and Cape Leeuwin and boasts a variety of vineyards growing high-quality table wine grapes in the Mediterranean climate of the region. Some of Australia’s most popular wines are produced in Margaret River with well known brands such as Amberley Estate, Brookland Valley Vineyard, Brookwood Estate, Cape Mentelle Vineyards, Clairault Wines, Cullen Wines, Driftwood Estate, Evans & Tate, Howard Park Wines, Leeuwin Estate Winery, Madfish Wines, Moss Brothers, Palandri Wines, Sandalford Wines, Voyager Estate and Xanadu Wines.

Owned and operated by Jenny Spencer and Gary Cream, Vat 107 is a unique establishment bringing a little of the city to the country. Vat 107 has stylish decor, polished floorboards and marble bars ooze style and city slick. Chef Jamie Farrer, who has been with the Vat since its opening in April 1999, designs his menus with an extensive and intelligent knowledge of local produce. Jamie is a great advocate of local foods and uses fresh seasonal produce from around the south-west region. While Benjamin was there Jamie cooked, flame grilled Western Australian marron with a Greek salad, tempura oysters with sweet soy dipping sauce and twice cooked duck with Chinese pancakes.

Apart from producing some of Australia’s best wines and fabulous dining, Margaret River is also known for its surf with beaches near the mouth of the river famous for their large waves. In fact, in spite of the relative isolation, surfers from around the world come to the region to enjoy the surf and the beautiful coastline.

Web links

www.vat107.com.au
www.margaretriver.com

Address

107 Bussell Highway
Margaret River, WA, 6285
Australia

Recipes from this Episode

• Paperbark smoked duck with Illawarra plum sauce
• Ricotta figs and macadamia nuts
• Salt and pepper yabbie skewers

Other Episodes from this series

• Swiss Grand at Bondi Beach Sydney
• 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
• Banjo Patterson’s Restaurant on the Parramatta River

Literally minutes from Sydney’s Central business district, chef Benjamin Christie explores the famous Bondi Beach and visits the Swiss Grand to try their native Australian menu.

In 1851, Edward Smith Hall and Francis O’Brien purchased 200 acres of the Bondi area that embraced almost the whole frontage of Bondi Beach, and it was named the “The Bondi Estate.” Between 1855 and 1877 O’Brien purchased his father-in-law’s share of the land, renamed the land the “O’Brien Estate,” and made the beach and the surrounding land available to the public as a picnic ground and amusement resort. As the beach became increasingly popular, O’Brien threatened to stop public beach access. However, the Municipal Council believed that the Government needed to intervene to make the beach a public reserve. It was not until June 9, 1882, that the Government acted and Bondi Beach finally became a public beach.

These days Bondi Beach is a mecca of dining options reaching from one end of campbell parade to the other. During this episode Benjamin visits Epic Brasserie at the 4.5 star luxury all-suite Swiss Grand Resort and Spa Bondi. The Epic Brasserie showcases modern Australian cuisine with a focus on the finest Seafood available and here dishes like Baby Barramundi wrapped in paperbark and Kangaroo fillet with mango chutney are prepared.

Web links

www.swissgrand.com.au

Address

Cnr Campbell Parade & Beach Rd.
Bondi Beach, NSW, 2026
Australia

Recipes from this Episode

• Baked Illawarra plum cheesecake
• Braised veal shank with native mint drizzled pink eye potatoes
• Kangaroo striploin tartlet with sweet potato and bush tomato jus

Other Episodes from this series

• 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
• Banjo Patterson’s Restaurant on the Parramatta River

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

• Chocolate mousse tart with gumleaf cream and wild rosella flowers
• Kangaroo rump with ricotta filled pine mushrooms and rocket
• Three cheese corn fritters with a paperbark smoked beetroot jam

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