Meat

June 2009

The stronger Australian dollar has lessened the demand for our beef exports, which in turn means there’s plenty around for the local market. And now we’ve clicked over into winter, that’s a nice bit of timing. You’ll find good beef slowly braised in stout in the famous pie at Finola’s in Balmain bowlo. It’s huge, soupy and sustaining with a golden puff pastry lid that hangs over the edges of the dish. A tender sirloin steak is another good bet at La Grande Bouffe, where it comes with cep butter and a pile of shoestring chips.

Lamb’s still expensive, no changes there, but that’s not stopping lots of people eating it. Shanks are always a popular winter cut and Epoque at Cammeray does a mean pair of frenched ones in Leffe brune beer with mashed winter vegetables. Chicken’s always good value and it goes down well as a herb-crusted schnitzel at this popular beer café.

It’s game season, so make the most of venison, squab and pheasant while you can. Berowra Waters Inn is serving a squab pigeon breast with eggplant caponata and bitter chocolate while Restaurant Atelier roasts the breast and braises the leg of pheasant and serves it with caramelised witlof, pine mushrooms and bread sauce.

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