Sydney is heaven for foodies, with new cafes, bars, restaurants, food truck and pop ups opening daily, there is no shortage of a new place to try. But as trends come and go (and we all know how trendy Sydney-siders like to think they are), so do these determined eateries. It is rare to find a venue that stands the test of time, but one has, through GFCs and fad diets, Longrain has remained one of the hottest haunts in town. So, what better place to celebrate my blog turning 1 year old?

Cornered on Commonwealth and Hunt Street, this spicy temple of all things asian, wine and cocktails has been a favourite of near and far for over a decade. The restaurants had recently expanded over two levels to include Shortgrain Bar – a waiting spot for those desperately trying to get a seat upstairs and a lunch canteen during the day. But this is more than just a waiting room, it is a dark lit, bustling bar serving amazing cocktails including exquisite expresso martinis and Caipiroskas, their signature cocktail. To keep the hunger at bay they offer a variety of entrée style dishes such as salt and pepper cuttle fish and fried chicken wings with sweet chilli and lime.

Once your wait it is over you will be ushered up the impressive stair case into the main restaurant, once a warehouse but now a sleek, modern space made up of an impressive wine and cocktail bar and a number of long communal tables. The set up itself reflects the food’s philosophy – Asian banquets menu filled with varying textures and flavours from sweet, salty, sour and hot. The staff here are professionals and will able to design the perfect assembly of meals based on personal tastes and complimenting flavours – as well as the most suitable wine or cocktail to accompany, which of course, is of equal importance when celebrating a blog birthday.

It is imperative you start with the Betel leaf which is filled with trout, mint, green papaya and a chilli peanut relish. This little dish is packed with refreshing flavours and good inspiration for what to order next. The other highlights of the meal included the steamed pork belly with szechuan pepper pepper and Crispy skin duck lathered in a sweet fish sauce with fried eschalots, garlic, chill tumbled on top. To accompany, I recommend the fried rice, it is carefully curated, lacking any of those impurities so often found in.

The Bitter: You need to dine in big groups to experience it properly

The Sweet: That melt in your mouth pork belly – which I am sure has added some width to my own pork belly

The Damage: It will cost you a pretty penny, but you will leave full of food and beautiful booze (a cocktail or two and some wine) for around $100 a head.

Oink oink,

Truffle Pig.

Bill Granger, the owner and brains behind the Bills bistros, is renowned for his simple, delicious and easy recipes and his perfectly manicured blonde bouffant hair style. Having breakfast at Bills is a Sydney must do, like getting your photo taken in front of the Opera House, climbing the harbour bridge or getting in a brawl with a back packer at Bondi.

The menus are understated, expensive and full of wonderful flavours that will have you returning time and time again despite the long waits for tables and the big Bills bill at the end of your meal. I have been to all three bills restaurants more than once (sad I know). The Darlinghurst café is tucked into a cosy nook on a slanting street away from the hustle and bustle, the Surry Hills spot is right on Crown Street, a perfect place for people watching and the Woollahra venue (my favourite) is a hidden, but not-so-secret court yard with an open roof and large communal tables. Each Bills has their own vibe and charm, but they all have the same personality and the food remains consistent, almost to Subway standards. The service is always friendly although a little pompous and the décor it always reflective of Bill’s brand – light, bright, fresh, simple and organic.

Now, to the food, which is why you’re reading my rant. The breakfast is the beez kneez and home to the best avocado salsa I have ever had, with the exception of my own (I don’t mean to toot my town horn, but it ain’t bad). Bill seems to scramble an egg like no other (well, his chefs do anyway), they are creamy, fluffy and all prepared with free range organic eggs. Think folded, not beaten. But, there is a downdown fall, they don’t poach eggs?! Luckily their sweet corn fritters, crisp on the outside, juicy on the inside, provide a nice distraction from the pain of poached-eggless-morning – mind you, the meal would be even better with one. If eggs aren’t your thing, you’re in luck, there is plenty of options without. I recommendation would be the dark rye toast served with cream cheese and house made salmon gravlax served with lemon – it is fantastic filling, fresh, fishy food.

The Bitter: They don’t poach eggs! Surely a chef of Bills standard can boil some water and throw and egg in?
The Sweet: Corn fritters and salsa and flawless
The Damage: Expensive for breakfast – breakfast with all the trimmings and coffee will cost around $30

Oink Oink,
Truffle Pig.

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