Don’t say it with flowers, say it with food at these excellent Sydney restaurants
Learn to cook like a master chef
A staple in the Cross since 1953, dining at the NY hasn't changed in half a century. Instead, the zest for simple food has come full circle. Slices of leg of lamb are served with baked potatoes and veggies. If you're feeling more adventurous, you might travel across the crumbed globe via crisp, tender veal schnitzel with spaghetti bolognese, mash and peas. Who said food combining was for suckers?
New York Restaurant Kings Cross
In Sydney, the Ghazals are the founding fathers of felafel. Owner Abraham Ghazal says: "It all began with my grandfather who brought the recipe to Australia from Lebanon 40 years ago." A blend of mashed chickpeas, garlic, fresh and crushed coriander, cumin, salt, bi-carb soda and water, their felafel balls' shells are golden brown when they come off the heat.
At Jasmins, these scorching balls roll out with pita bread, colourful pickle salad and tahini dip. Ghazal eats his wrapped in pita with tabouli, lettuce, tomato and chilli, or you can do as locals do and make a hummus, falafel and hot chips wrap. AE
Jasmin's Lakemba
Named after chef/co-owner Sam Yunus, the chicken laksa at this new Surry Hills café is loaded with big chunks of bean curd, crisp fried shallots and bean sprouts as well as bits of chicken and rich, turmeric-stained coconut broth and piles of thin vermicelli rice noodles. There's also a nasi lemak where the tiniest dried shrimp team with a rich chicken curry, peanuts, cucumber and slices of egg surrounding an island of coconut-tinged rice. This café rocks the roti.
Sam Satay Surry Hills
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