Old school snacks

Chicken schnitzel
The mark of a good schnitz, according to Time Out's music editor Andrew P, is not the size, weight or taste but the appearance of a fifty on the end of the price. If you can't ask for a $6.50 schnitty, you're nowhere.
Five O's Coogee 

Corned beef
Back with a vengeance and high time too with winter's cool lips kissing Sydney's palates. Every British styled restaurant worth their salt are serving corned beef with horseradish, pickles, mustard or mash.
The Bellevue Paddington

Steak Diane
The queen of steak, a Diane can be either a thing of beauty or cause for despair. But it's all in the sauce - the mix of brandy, Worcestershire, cream and garlic is the most important bit. Best served with very salty chips.
Lord Wolseley Ultimo

Fruit salad and ice cream  
A childhood classic, true, but also just as enjoyable now as it was when you were knee-high to a Peters tub. The New York Kings Cross

Trifle
It's jelly, it's custard, it's cream, it's fruit. It's a goddamned masterpiece, is what it is. The old school Aussie version may change from Nanna to Nanna but one thing is a given: the mandarins must be tinned.
Alchemy 731Mosman

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