I love hot pot, specifically the communal dining aspect of everyone focussed on a pot of soup bubbling away at the centre. Carefully swirling thin slices of meat into the soup until cooked to your liking, fishing for forgotten tofu and smothering your morsels into a custom made dipping sauce.

Legend Hot Pot in Burwood is one of the few hot pot places in Sydney where it’s buffet hot pot, lunch will set you back $48pp and dinner $58pp but lemme tell you right now, this place is VALUE! The quality of everything was super impressive and there’s so much variety! You pay at the entrance first and can purchase alcoholic beverages from the inside bar later.

LOOK AT HOW CLEAN EVERYTHING IS!

You’ll get given a business card and then shown to your table. You head over to the hot pot soup base station and pick which one you want. Options range from full pots or half half flavours- there’s different spicy bases with varying levels of heat and also mushroom, chicken, fish, pickled vegetable, braised beef and nourishing chicken. Once you’ve picked which pot you want, you hand over the card. Pick carefully as you can’t go back and get a different base if you change your mind.

Take your pot back to your table and a waiter will come by with a kettle of hot water and explain the settings on your induction table.

Bubble bubble. I opted for the half spicy and half nourishing chicken.

While your pot o soup is heating up, head over to the stations and pick what you want to eat! Everyone usually heads straight for the pork, beef and lamb scrolls.

For the offal inclined there’s tripe honeycomb, kidney, blood jelly and brain (!)

Gotta load up on the veggies and mushrooms for the health!

Get your money’s worth on the seafood station, there’s cockles, prawns, scallops, blue swimmer crabs and fish fillets.

There’s a fried foods station which is totally a stomach filling trap but the fried mochi with brown sugar sauce is so freaking good!

There’s a trolley with steamed buns, dumplings and xlb

At the end of each station there’s some cooked foods like pork knuckle, noodles and fried rice. We scored chilli crawfish later on too!

And then head over to the amazing condiments station to diy your favourite dipping sauce combo. My personal sauce is a tonne of coriander, crushed garlic, sugar and sesame oil. Can I reiterate again on HOW CLEAN AND SHINY EVERYTHING IS!

Oh and there’s lychee sodas, herbal tea and grass jelly drinks, cut fruits and dessert for later.

Unlimited soft drinks and fro yo!

Be warned if you take too much food they’ll charge you for every 150g wasted. But seriously, this place is my new favourite hot pot in all of Sydney! The staff are lovely and everything is just so clean and orderly and there’s so much variety!

Legend Hot Pot

Shop 25/27-31, Level 2, Emerald Square
31 Belmore St,
Burwood

Trading Hours:
Mon – Fri: 11.30am – 3pm, 5pm – 11.30pm
Sat – Sun: 11.30am – 11.30pm

You know how most recipe posts there’s always some super long background story on how the baked goods came into being? This isn’t one of them. Hurray! These strawberry crumb bars are the perfect slice to bring into work or a party, they’re not sickeningly sweet and they have fruit in it so it’s healthy right?

And it’s got a deliciously buttery crumb on top which I’ve gotta say, everyone will love! I’ve converted measurements to metric but this recipe is based off The Cafe Sucre Farine. Ready? Here we go!

Ingredients
For the crumb topping:
170g salted butter, melted
1 ½ cups caster sugar
1 ½ cups plain flour

For the strawberry layer:
500g strawberries
2 Tbsp caster sugar
⅓ cup flour

For the cake:
225g salted butter, room temperature
2 cups icing sugar
4 large eggs
1 ½ cups plain flour
1 tsp baking powder
1 tsp vanilla extract

Instructions
Preheat oven to 175˚C and line a 9 x 13-inch pan with baking paper, leaving a 2-inch overhang on long sides. Place prepared pan on a sheet pan (this will help keep the bottom from getting too brown as this does bake for an hour).

For the crumble: Beat the melted 170g salted butter and 1 ½ cups caster sugar until combined for about 2 mins. Add 1 ½ cups flour and beat until large crumbs form. Pour mixture into a bowl and refrigerate until ready to use.

For the strawberry layer: Dice strawberries into cm pieces. In a medium bowl mix 2 Tbsp caster sugar and ⅓ cup flour with a wooden spoon. Set aside.

For the cake layer: Beat the 225g butter and icing sugar until light and fluffy. Then beat in eggs, one at a time, scraping down the sides after each egg. Don’t worry if the mixture looks curdled. With mixer on low, beat in 1 tsp vanilla, then 1 ½ cups plain flour and 1 tsp baking powder.

Assemble! Spread batter into prepared pan. Spread strawberry mixture. Top with crumble.

Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 55 to 65 minutes. Cover with foil during last 15-20 minutes of baking if the top is getting too brown. Let cool completely in pan. Using paper overhang, lift cake from pan.

Cut into bars. Sprinkle with icing sugar, if desired.

Have you ever been to a restaurant and been so blown away by everything that you’ve immediately made a booking to return before the meal is even over? This is what happened when Angela and I dined at Soul Dining in Surry Hills for my birthday and we immediately msged Isaac to join us a few weeks later so this post is a mashup of the 2 visits.

There’s currently a truffle menu available so get in quick before the season ends! The Truffle Wagyu beef tartare ($10 each) is an absolute delight, the crinkly rice crisp holds nubbins of ruby red Wagyu, paper thin slices of radish and a sprinkle of chives. Three giant truffle shavings perch proudly atop, infusing the air with that heady truffle scent.

The Truffle egg bread ($22) doesn’t look like much but cutting into it reveals a river of gooey egg yolk that melds with the creamy truffle mayo.

[Cries in happiness]

Our favourite of the bunch though was the Truffle cream tteokbokki ($27) with chicken cream broth. I’m used to the tteokbokki rice cakes in a spicy sauce but this combination was awesome, the tteokbokki soaked up the cream sauce perfectly and while it was rich, it was the perfect vehicle for the grated truffle to meld together and unlock that umami door.

We return programming to the non truffle menu starting with their version of yukhoe, a Wagyu tartare ($22) with juicy sweet Singo pear, chilli, watermelon radish and an egg yolk just begging to be stabbed and released into oblivion. Mix it all up and scoopsies onto the seaweed crisp for a textural bombshell of deliciousness.

The Spicy pork jaffle ($15) was an immediate hit, the jaffle is stuffed with shreds of tender, spicy pork and blanketed with a generous amount of Jack cheese and gorgonzola. The pot of yuzu jam blows our minds, it’s sweet but refreshing and I would’ve dearly loved to buy a jar to spoon over ice cream!

I was on the fence on ordering the Curly corn on the cob ($12) but I’m so glad we did! The corn is awesome, somehow simultaneously crispy and juicy at the same time and slathered with garlic butter, pistachio powder and creme fraiche on the side for extra sauce-ing.

The Barbecue beef short rib ($38) with galbi glaze is such a generous serve, and sliced for ease of eating even though it’s so incredibly tender I barely need teeth to enjoy the slow cooked meat. The glaze is sweet but there’s a slight smokiness that I really enjoy and mop up the sauce potato pave, carefully dissecting each potato layer.

The Burnt honey semi-freddo ($15) is a spin on bingsoo with finely shaved ice, sweet persimmon and kinako powder. It’s simultaneously rich but refreshing and the perfect end to our meal.

SOUL Dining
204 Devonshire St,
Surry Hills

Trading Hours:
Tuesday – Wednesday 5–11pm
Thursday – Saturday: 12–3pm, 5–11pm
Sunday – Monday Closed

BUSH HAS OPENED IN REDFERN! You might’ve had their roo pies or cheeseburgers at popups around Sydney at The Meat Emporium or seen Grant Lawn around at Young Henry’s but he’s finally set up permanent digs in the ‘fern! They’re located on the quieter side of Redfern with a courtyard space, handmade communal tables and plush Aussie animals around the space. They’re also BYO (for now) and a short and sweet menu with plans for more items soon.

Of course the Curry roo party pie ($6) has made it onto the menu and you bet it’s pretty damn tasty!

The puff pastry is gloriously golden and flaky, holding a generous amount of curried kangaroo mince mixture. It comes with tomato sauce but there’s also hot sauce available if you ask nice enough 😛

The Cheeseburger ($12) with crinkle cut chips ($6) has made it to the top of the list of my favourite burgers in Sydney! The milk bun is squishy and soft but lightly toasted so that it doesn’t disintegrate halfway through. The smashed pattie is perfectly juicy and blanketed with American cheese, pickles and chopped onion. Also crinkle cut chips is life.

Or if you’re feeling like some health, instead of the fries you could instead opt for the Greens ($8), a salad of grilled cauliflower, potato, smoked almonds and fried capers tossed together in a green tahini dressing.

There’s also a Mushroom burger ($12) for the veggos, a giant grilled portobello mushroom that’s hella juicy and pretty damn satisfying even for this carnivore.

We were expressing doubt at the validity of getting the Grapefruit with grandma’s honey ($7) as dessert and the boys overheard us and sent out a complimentary one and oh boy it’s so good! The grapefruit is refreshing after the burgers and the bitter notes are masked by the most amazing honey I have ever tasted! It’s incredibly fragrant and floral and blasts all the one-note supermarket honeys right out of the water. The honey is sourced from Grant’s grandma and can be bought by the jar to drown everything to your heart’s desire.

If the sight of the Fairy bread and butter pudding ($10) doesn’t make you smile then you are quite possibly dead on the inside. This is a dessert that’s reminiscent of childhood thanks to the generous sprinkle of the hundreds & thousands but also pleases my (slightly more) adult palate with the rich custard soaked buttery bread pudding.

Bush
55 George St,
Redfern

Trading Hours:
Tues – Sat: 12pm – 10pm
Sun – Mon: Closed