More than three decades of visiting Sydney means I’ve tasted all kinds of food there, from those served in very expensive and highly rated restaurants booked months ahead to those dished out by humble food court stalls. The city never disappoints. This recent trip’s more memorable dishes include:
Roast Cone Bay Barramundi at The Boathouse on Blackwattle Bay.
Live abalone at Golden Century.
And at Steersons, the following dishes:
Duck Liver Pate with port jelly, pickles and toasted brioche.
Smoked Duck Salad with wild rice, spiced pecans & pomegranate dressing.
Certified Australian Angus Rib-Eye.