When diners read ‘blood sausage sanga’ on a menu they might fall back in their chair and wonder what kind of eating experience they’re really getting themselves into…. I can assure you this contemporary creation is delicious and has proven to be a real banger for all those that have dared to give it a whirl.
Head Chef, Mat Lindsay, has shaped most of the dishes around his impressive wood-fired oven centrepiece and the blood sausage is no different. A bite-sized, steamed white bread square delicately holds the lightly grilled sausage in place. Caramelised onions and mustard aioli tops off the dish and balances out the blood and spice mix perfectly. The recipe offers a fresh, modern-day spin on a traditional sausage variety that has lost its ‘cool’ persona over the last decade. An Australian sausage masterpiece!
LP's Quality Meats
Throughout the Sydney restaurant scene we often find ourselves perplexed by an endless supply of choices, however simplicity is still where the real beauty lies! Head Chef, Luke Powell, combines European charm with Texan swag, all of which revolves around a mighty Southern Pride, wood-fired smoker. Local iron bark and apple wood chips breathe life into the dishes and deliver a distinctive, earthy taste of the great outdoors. Bierwurst, juicy beef short rib and lamb belly stuffed with Merguez all feature on this primal menu creating a meat lover’s paradise. The festive atmosphere, Viking communal tables and comforting barbeque food make LP’s Quality Meats a great night out for any family.
Potts Point, NSW
Traditional Greek cuisine has evolved over thousands of years and typically utilises a diverse array of fresh foods and flavours that change with season and availability. The Apollo certainly pays homage to this principle by enhancing classic dishes with contemporary Australian cookery. Head Chef, Jonathan Barthlemess has partnered with fellow restaurateur Sam Christie to create a whimsical dining experience that combines the glamour and rawness of an original 1930’s space with new, natural materials. Something, I’m sure the Greek God, Apollo himself, would approve! The pomegranate pig’s tail salad and the house-made Apollo sausages with chick pea and saffron are stand-out starters for us. With sharing encouraged, you can’t go past the oven-baked lamb shoulder with Greek yoghurt for a larger plate. A Mediterranean masterpiece in Sydney!