Swiss Grand at Bondi Beach Sydney

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

Dining Downunder Cookbook

This Australian recipe of Chocolate mousse tart with gumleaf cream and wild rosella flowers is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Vic Cherikoff