August 2009

Cabbage season is well and truly here. There’s sliced cabbage along with octopus and prawns in the okonomiyaki (Japanese pancake) at Komachi (1/426 Cleveland St, Surry Hills, Ph 9319 6554). A touch of grated Japanese yam in the mix adds a certain textural something as well.

Spuds are always around, but we’re probably more inclined to eat them in the dead of winter. Roasted with olive oil and lemon, they’re a heavenly accompaniment to the shoulder of lamb at Corinthian Rotisserie. Potato dumplings, anyone? Try them with lardons alongside a rabbit fricassee with mushrooms at Ripples.

Capsicums from Queensland are flooding the market and brightening plates everywhere. Even the yellow ones are cheap right now. Red ones feature heavily in many dishes down at that Chinese Muslim spot, Silk Road. They do a tangy shredded potato dish with dried chilli and the red capsicum adds colour and crunch.

Local chestnuts, which are now in season, can be found on more menus nowadays thanks to a strengthening market. Happily, they’re best suited to wintry dishes like soups and stuffings. If you’re quick you’ll find chestnut soup on the menu at Blanc Haru (Shop 1, 21 Elizabeth Bay Rd, Elizabeth Bay, Ph 9360 3555).

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