Archives for posts with tag: seafood


Bondi Hardware might be unassuming from the outside but on the inside you will find a feast, fun and fruity cocktails. This place is loved by locals and lots of women who are single and ready to mingle, trying to land a lad and some hardware. So, if you want to snag a seat on a Friday night or weekend, book ahead.

The best way to kick off the afternoon or evening is with a Vale Ale, which they have on tap. This is easily my favourite beer  of all time which hails from the vineyards of South Australia’s McLarenvale district and it has a pinch of passionfruit. Whist sipping on those I suggest you work your way through the menu. The calamari is perfect picking food as are the beer battered chips with roasted garlic aioli.

Once you’re ready to really let your hair down there is an extensive cocktail menu that will leave you sufficiently pleased and pissed. My suggestion would be the Expresso Martini. Just when I thought the cocktail couldn’t get any better, then I tasted Bondi Hardware’s vanilla twist. The bold and bitter cocktail will give you plenty of energy to see you through your main course. The wood fire prosciutto pizza is simple but more than satisfying, infact it is my favourite. Make sure you take a mate or date so you can also order the sliders. Sliders are a revolutionary concept I have embraced with open arms and mouth. You can have two burgers in one sitting without wait staff judging you. Thank you Mr. Slider, I love you.

The interior is as pleasing and comfortable at as the food. The harsh exposed brick covered in tools is softened with pot plants hanging from the walls and roof, worn down candles and polished wood. The front half of the restaurant is open, airy and lit by the large bay windows and sky light. The back-end of the bar is dark, cosy and the perfect place to snort sweet nothings….

The Bitter: Like any Bondi bar you will come across some tools, fitting given the name

The Sweet: Sweet, small, succulent sliders….. and super nice, smiling service

The Damage: For drinks and tapas to share you’re looking at about $60-$70 per pig.

Oink oink,

Truffle Pig.

Bondi Hardware – 39 Hall St – Bondi Beach, NSW 2026

Bondi Hardware on Urbanspoon

2 Weeks down and 8 days to go…… It has been challenging to say the least and surprisingly I have struggled more with the lack of meat than the lack of Samboys.

On the weekend I travelled to the NSW country side for a wedding, passing the paddocks of cows all I could think of was steak, meat balls and shredded beef nachos. I was secretly hoping the reception dinner would provide me with an obligatory excuse to eat meat at the expense of adding an extra day to the challenge. When I saw the fish arrive at the table my disappointment was as audible as my boyfriend’s amusement. I think he had great satisfaction biting into his roast beef knowing I couldn’t ask him to share it with me.

I am still undecided if this challenge is worth the inconvenience and heart ache but here is the progress of the Porkless Pig Challenge so far:

Mind: Foggy, my energy levels have plummeted and body is telling me go to the butcher.

Body: I have lost 1.5kg from the pork belly, I think that can be attributed to my meals being boring so I don’t go in for seconds and I’m forced to eat more salads because sandwiches generally have meat on them.

Bank: I have a few extra piggy pennies in the bank, but I don’t think you can put a price on good ham.

Despite my complaints I have had some delicious and nutritious delights, the highlights include:

  • Falafel, chickpea and sweet potato salad with lemon tahini dressing
  • Crispy skin salmon with a spinach, bean, asparagus and feta salad
  • Feta, roast capsicum, chilli and herb stuffed roasted field mushrooms
  • Sweet potato roasted in Moroccan seasoning to substitute Samboys

Oink oink,

Truffle Pig.

I have heard a lot of buzz about 1889 Enoteca but had always feared I may not be high brow enough to go to such a beautiful restaurant with a wine list longer than the Bible. I love wine, and lots of it but can only distinguish red from white, and good from great. But I decided to brave the brows and trot on in wearing some stilettos when my friend invited me to a special event with the owners.

All my pig preconceptions flew out the window within minutes – I was expecting over the top glass wear and decor sterile enough to be a hospital, but 1889 Enoceta was the exact opposite. Cosy, earthy and reminiscent of a quaint Roman restaurant built before our time. The personality of this place is far from pretentious but a mecca for all those that love italian food and wine which begs the question, why have I not been here before?

Guests were treated to appretivo upon arrival, a traditional italian meal that pretty much translates to ‘snacks to tie you over between lunch and dinner’ – genius. The night got even better when we migrated down to the cellar which is adorned with all of Italy’s best wines on an exposed brick back drop. The room is authentic, warm and a perfect place to share with your favourite pigs for any kind of celebration.  Now to the food………..

1889 Entocea is not just italian food, but Roman food. The philosophy of the Romans I am told is to use only a couple of ingredients in each dish – always fresh, good quality and sourced locally wherever possible. It is no wonder the Romans ruled the world because their food is phenomenal so when in Rome, do as the Romans do! Here is the run down of the feast I was treated to:

PRIMI

  • Red claw yabby, tomato, eggplant & caper salsa – sweet, fresh and tasty
  • Potato gnocchi, pork & fennel sausage, black truffle tapenade – this is SPECIAL and it’s no surprise its their signature dish, I am not ony saying that because of the inclusion of truffles, although they were spectacular

SECONDI

  • Market fish, radicchio with caper, salsa verde – not usually a fish fan but this had me going back for seconds
  • Roast pork, lemon and caper – so simple and so scrumptious

CONTORNI

  • Mixed leaves, green beans, roast potatoes, garlic, rosemary – all dressed and seasoned to perfection!

DOLCI

  • Espresso soaked savoiardi, mascarpone & chocolate – none of my teeth are sweet but I devoured every last drop of this
  • Vanilla panacotta, fig, biscotti – I didn’t get a chance to taste it but judging by the “mmmm”ing from the people next to me, it must have been equally as delicious.

I can’t tell you much about the wine because I am no expert but both the red and white fell in the “great” category and I fell in love with the sparking wine (2010 La Stoppa Malvasia, Emilia-Romagna, Italia), although that love affair ended in a head ache the next morning.

I was also lucky enough to meet the brains behind the operation, Dan Clark who was happy enough to not only share his restaurant, food and wine with me but answered a few of my questions.

  1. What is your food philosophy? Great ingredients, prepared simply
  2. Why Italian food and wine? I love the diversity and tradition in both the wine and food of the different regions of Italy
  3. Your favourite things about Italian food, wine and culture? I love that food and wine are an integral part of their everyday life. They have fun with it and that is what I really enjoy.
  4. What would be your death row meal be? Bucatini all’amatriciana followed by a tiramusi al bicchiere
  5. What is the most fun thing about feeding people? Watching people have fun. When the restaurant is loud you know everybody is having a good time
  6. 1889 Enoteca in three words? Real Roman food
  7. If 1889 Enoteca were a pasta what would it be and why? I think it would be the classic Roman dish spaghetti alla carbonara. Simple, delicious and unpretentious
  8. If you could feed one person in the world who would it be? The Pope.
  9. Red or white? Orange (white wine fermented on its skins)
  10. Pizza or pasta? Definitely pasta

So all you italian lovers do not fear the white-collar reputation of this little piece of Rome tucked away in Woollongabba. You are welcome whether you want a three course dinner with endless wine, a private function in the stunning cellar or just a beautiful bowl of gnocchi after work.

Oink oink,

Truffle Pig

1889 Enoteca – 12 Logan Road, Woolloongabba QLD – www.1889enoteca.com.au

1889 Enoteca on Urbanspoon

On Monday my pig pen pal Mark turned our quaint Queenslander into a food stall that looked like it was ripped right out of the Marrakech markets with his Moroccan Mussels!

Delightfully delicious and perfectly accompanied with a crusty ciabatta and spinach & sweet potato salad.

What you need:
• Olive oil
• 1 x brown onion
• 1 x Big chilli
• 2-3 Big garlic cloves
• 1 – 1.5 teaspoons paprika
• 1 – 1.5 teaspoons cumin
• 2 cans of diced tomatoes
• Tomato paste
• White wine
• Salt & Pepper
• Chilli flakes
• Olives kalamata
• 1KG of mussels washed and bearded
• 2 x lemons
• Curley Parsley.

What to do:

  • Chop up the onion, chilli, garlic and add a few splashes of hot olive oil in a large pot. Add paprika & cumin and saute until you can smell them both simmering.
  • Add the 2 cans of diced tomatoes, a decent amount of tomato paste and half a cup of white wine. Stir and simmer until for 10 – 15 minutes while adding salt, pepper and chilli flakes to taste.
  • Add a chopped handful of pitted Kalamata olives and then the cleaned and bearded mussels – make sure most of the mussels are submerged.
  • You can tell the mussels are ready when they have opened.  It shouldn’t take any longer than 10 minutes for . Once cooked (about 10 minutes) add the juice of half a lemon and some lemon zest. Finish on top with chopped parley sprinkled over.

Oink oink,

Truffle Pig.