Pho Bac Hai Duong, Marrickville

I’d heard great things about this place from friends, and had always intended to go. But as soon I saw that it had taken over the number one spot on Eatability’s Top Ten for Value – from Jasmin’s, no less – I had to take Mr Black on a spontaneous magical mystery dinner date.

A big box of wine, thanks

When buying a cask, you have to ask yourself: is it better to spend $15 for 5 litres, or $10 for 2? Is it worth risking buying a 5 litre box of undrinkable ugly-face-making alcoholic vinegar?

Emma’s On Liberty, Enmore

Gosh, this blog is starting to be full of restaurant reviews – where are the recipes?! Ah well, it must be December, when eating out abounds and home cooking is relegated to making gifts and Christmas Lunch.

Nostos, Leichhardt

Wow. Wow wow wow.

Everything about our experience at Nostos was positive – from the initial warmth and friendliness of the staff on the phone when making a booking, to our host leaving the restuarant to personally thank us for our patronage at the end of the night.

My only question is, how can they make such beautiful, fresh, quality food at such reasonable prices? And with such personal and attentive service?

We ordered the  banquet with a few alterations, a meagre $39.50 each including corkage, and the owner said he’d change anything to suit our tastes – very accomodating! Everything was amazing…

Nakashima, Circular Quay

This is a cute little restaurant tucked away on Cambridge St, off the main drag of shops and restaurants. It is decent value especially considering it’s in Circular Quay, costing about $8 per entree or $15 per main. We usually fill up for about $25 each. It has an outdoor seating area with a pleasant atmosphere and the staff are always courteous and attentive. Below are some of our favourite dishes, but we’ve found that pretty much everything is good!

New Shanghai Chinese Restaurant, Ashfield

Ok, so this place is not to be confused with Shanghai Nights (next door) or Shanghai Dumpling (down the road) – they are all good, but this place is consistent and doesn’t have regular hygiene breaches!

Fresh Vietnamese summer (aka spring) rolls (goi cuon)

These are easy, delicious and a great way to get guests to become involved with their food. The version described here uses prawns (cooked, deveined and peeled) but you can use thinly sliced grilled pork, cooked pork mince, chicken or tofu.