Fruit

May 2009

Selah’s chef, Gavin Foster, is making the most of the bumper quince season by turning them into a cinnamon-spiced crumble served alongside star anise pannacotta. He’s also poaching rhubarb for a tart that comes with marshmallows, roasted pistachios, vanilla custard and vanilla bean icecream. Also look out for poached rhubarb with the housemade granola and fresh fruit at Chelsea Tea House in Avalon.  If you’re here for afternoon tea  (the tea comes in porcelain cups), the apple and fresh ginger cake with vanilla bean icecream could be the ideal thing to get you through to dinner. Chef Lucienne Francisco is using the season’s plentiful lemons for her white chocolate cheesecake with lemon curd and Chantilly cream or there are the delectable lemon meringue tarts at new Italian pasticceria, Bacco, in Chifley Square. Just a squeeze of the juice, unadorned, is the perfect addiction to the spicy beef bun bo Hue at Ben Ngu in Marrickville. 

Ben Ngu, 260 Marrickville Rd, Marrickville, Ph 9560 2120
Bacco Wine Bar Pasticceria, Shop 3/2 Chifley Square, Sydney, Ph 9223 9552

  •  
  • OR
  •  

Join our Newsletter!

Join other Sydney foodies and sign up for the Eatstreets Newsletter

Subscribe Now

The guide reviews each restaurant, lists some of the more memorable dishes and provides a sample of their prices.

Buy Now!