October 2009

At Chippendale’s Mission they’re serving a luscious antipasto plate of broadbean salad, chargrilled asparagus, caponata, baked polenta and little half-balls of labna sourced in Marrickville and branded Granpa’s, the same company that makes a sensational ayran yoghurt drink. The labna is terrific, fooling you into thinking it’s mozzarella, then delivering all soft and creamy.

At Bistro Moncur Tom Walton is dishing up a boudin blanc of chicken and veal sweetbreads with ceps, broadbeans fresh herbs, cracked wheat and tomatoes.

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