Friday, December 30, 2011

Best of 2011

best of 2011

I can’t believe we’re already at the end of another year. I know I must sound like a broken record going on about how time flies, but 2011 went by especially fast! In many ways it was a challenging year, but I learned so much and I'm looking forward to seeing what 2012 will bring. I thought I would put together a little roundup of my favourite recipes of the year. It was nice taking a trip down memory lane, even though most of these posts feel like yesterday! If you've tried out any of these recipes throughout the year let me know!

My favourite cake of the entire year had to be the Vanilla Malt Sprinkle Bark Cake that I made for Steph’s birthday. It was rather difficult to keep this one a surprise when we brainstorm baking ideas on a daily basis, but it was worth it her reaction was absolutely priceless. Not only was this cake a lot of fun, but it was also totally delicious!

These Popcorn and Caramel Ice Cream Sandwiches certainly kicked the year off on a sweet note! You just can’t go wrong combining popcorn with caramel, chocolate and ice cream. I’m looking forward to making them again soon.

2011 was the year I embraced doughnut making and tried to do some interesting things with it. For my blog's 4th birthday I made Chai Doughnut Holes that had spice-infused milk in the doughnuts themselves and also the glaze. This was one of the most popular posts of the year!

I don’t feature a lot of savoury recipes but these Beef Ribs with Pomegranate BBQ Sauce was one of my favourites this year. Adding pomegranate molasses to the sauce gave it a sweetness and smokiness that was perfect with the tender beef ribs. Since then I’ve also experimented with a peach BBQ sauce that would also be insanely delicious with ribs!

best of 2011

I hit my 300th post in September and decided to celebrate by making Popcorn Doughnuts. I’m pretty proud of these little babies, they’re totally over the top, but still one of my favourite doughnut recipes to date! Imagine how perfect they would be for a circus themed kid’s birthday party!!

2011 was definitely a year of experimenting with booze in cooking, both savoury and sweet. This Chocolate and Muscat Pudding has to be the ultimate in winter comfort food. I made this as a dessert for a dinner party and it went down a treat with everyone!

My Toffee Apple Trifle was a dessert I was particularly proud of, which I served at a Christmas in July lunch with some of my best friends. There were layers of apple cider jelly, brown sugar sponge cake, salted caramel stewed apples and vanilla bean custard that worked so well together and made up a really great dessert.

Steph and I worked together on a birthday cake for our friend Karen, combining some of the things she loves the most in this Chocolate PX Brownie Cake. Which was then followed by an amazing lunch at one of my favourite Sydney restaurants, Universal in Darlinghurst. Post on that still to come!

And on the restaurant front, my favourite dining experiences go far and wide across Australia this year! From Greenhouse and Kitsch Bar in Perth to Ut Si Café in Tasmania, and Ms G’s, Becasse and El Capo in Sydney to name a few, 2012 has been a great year! (I also loved Gingerboy in Melbourne but argh it’s still in the backlog!)

Thank you to every single one of my readers for visiting me this year. I hope to see you back for more crazy cakes and interesting desserts in the new year! Spicyicecream will turn 5, can you believe it! (I can’t!)

Wishing you all the best for an amazing 2012! xox

Tuesday, December 27, 2011

Pulled Pork Empanadas with Peach BBQ Sauce

pulled pork empanadas with peach BBQ sauce

I hope everyone had a lovely Christmas! Mine was wonderful, spent catching up with relatives (plus some visitors from Brisbane) over a big family lunch and lots (and lots and lots) of great food. If you follow me on Twitter or Instagram you might have seen pictures of the epic Berry Trifle I made for the occasion, which literally vanished in minutes. I couldn’t believe it!

I actually made these Pulled Pork Empanadas a few months ago for a lunch with my favourite food blogger gal pals, but now couldn’t be a more appropriate time to share it with you all, as I’m sure we’re not the only ones with a glut of Christmas leftovers. You can use any kind of shredded roast pork in the filling, or get creative with turkey, ham or even chicken. These empanadas would make a great appetizer for a casual meal with friends, or they’d be perfect on your next picnic because they taste great warm or at room temperature.

The pastry is subtly spiced with paprika and very easy to put together, but I have to say, the star of the dish is the amazing peach BBQ sauce. It would also be delicious slathered onto ribs or on a hamburger, or served alongside any kind of grilled meat for that matter. Feel free to change up the spices depending on what you like. I’ve listed what I used in the recipe below but it’s just a starting point.

I hope everyone enjoys their New Years Eve celebrations and has a wonderful start to 2012! I’m heading to Perth to spend it with the boy. I’ll be back with an update from the west coast in the new year! xox

pulled pork empanadas with peach BBQ sauce

Pulled Pork Empanadas with Peach BBQ Sauce
Serves 10
Adapted from Confections of a Foodie Bride

• 110g butter, roughly chopped
• 2 ½ cups plain flour
• 1 ½ teaspoon salt
• ½ teaspoon paprika
• 1 egg
• 1/3 cup ice water
• 1 tablespoon white vinegar
• About 2 ½ cups shredded leftover roast pork
• 1 egg, extra, lightly whisked for egg wash

Peach BBQ Sauce
• ½ cup pureed peaches
• 2/3 cup tomato sauce
• ¼ cup water
• 1 tablespoon cider vinegar
• ½ teaspoon mustard
• 2 ½ teaspoons treacle
• 2 tablespoons Worstershire sauce
• 1 tablespoon bourbon
• ½ teaspoon smoked paprika
• Garlic, chilli, parsley, thyme and oregano (optional), to taste

To make the dough, place butter, flour, salt and paprika into the bowl of a food processor and pulse until you have pea-sized chunks of butter throughout the mixture. Whisk together the egg, water and vinegar and add to the flour mixture, pulsing until just incorporated. Turn out onto a lightly floured benchtop and knead a few times before patting into a circle. Wrap the dough in plastic wrap and chill for 1 hour.

To make the sauce, place ingredients into a bowl or jug and stir to combine. Season with salt and pepper to taste. Transfer to a jar or airtight container. It will keep in the fridge for up to two weeks.

Preheat oven to 200°C (400°F). To form the empanadas, cut the dough into 4 pieces and roll to 3mm thick. Cut out 10cm round circles from the dough, re-rolling pastry scraps to cut more circles. Brush edges of each dough round with egg wash. Stir in 1/3 cup of sauce into the shredded pork. Place a large spoonful in the center of a rough, and fold the top half to the bottom to lightly pressing to seal. Use a floured fork to seal edges closed. Repeat for all dough rounds. Place onto baking trays, brush with remaining egg wash and bake for 20-25 minutes or until golden brown. Serve warm or at room temperature with additional sauce for dipping.

Friday, December 23, 2011

Candy Cane Spiders + 13 Ways with Candy Canes!

candy cane spider

Well well, it’s Christmas Eve Eve. Most of us are finishing up work for the year and finishing off preparations for a big weekend of celebrating! Hopefully you’re nearly finished all your shopping, but if you’re still stuck on what to make for Christmas dessert, hopefully this post will help! I thought I’d get into the festive spirit with a pepperminty round up of Christmassy recipes featuring candy canes!

I had a lot of fun putting this together because it’s such a great chance to see how creative other bloggers can be! From show-stopping cakes to gorgeous homemade gifts and celebratory cocktails, I never realized how versatile those red and white striped candies could be.

13 Ways with Candy Canes
Picture Credits: Tartelette & Gourmet Traveller

1. One of my favourite bakers, and macaron maker extraordinaire Tartelette baked up some gorgeous Candy Cane Macarons, which I think are totally stunning. Her detailed recipe also makes macarons seem a little less scary!

2. If you’re a more experienced (or adventurous!) macaron maker, you could attempt Adriano Zumbo’s Candy Cane Macarons. Red and white mixture is marbled together and actually piped into candy cane shapes! They’re absolutely beautiful but I think I’ll leave this one to the experts! The caramelized candy cane ganache filling sounds wonderful though.

13 Ways with Candy Canes
Picture Credits: Cake and Allie & My Recipes

3. Out of all the Candy Cane Cupcake recipes out there, this one from Cake and Allie has to be one of the most beautiful. I love the marbled red and white frosting!

4. This amazing Candy Cane Cake would absolutely steal the show at Christmas lunch! Coated with pulverized candy cane pieces, I think it would also be totally deliciously decadent if you used a fudgy chocolate cake as well.

13 Ways with Candy Canes
Picture Credits: My Recipes & Spicy Icecream

5. I think these cute Peppermint Pinwheel Cookies would make delicious little gifts for friends and family this Christmas. But to make them even more awesome, they are sandwiched together with peppermint icing. Yum!

6. This recipe has fond memories for me, baking with my sister. Which is kind of appropriate as she also helped out with today’s recipe, but more on that later! These easy Chocolate Candy Cane Cookies were inspired by a Donna Hay recipe and are the perfect treat to make with the kids, or to leave out as a bribe, I mean, snack for Santa.

13 Ways with Candy Canes
Picture Credits: Tablespoon & Hungry Girl Por Vida

7. This recipe for Candy Cane Martini Jelly Shots is so creative, not to mention pretty! Perfect little adults-only treat for a Christmas party, and a great concept to experiment with.

8. I have just discovered this gorgeous blog, Hungry Girl Por Vida but I’m totally in love with the gorgeous photos and recipes such as these Candy Cane Truffles. Give them as gifts or stir into warm milk for a decadent peppermint truffle hot chocolate, you can’t go wrong with this great, simple recipe!

13 Ways with Candy Canes
Picture Credits: A Taste of Koko & Raspberri Cupcakes

9. I’ve been obsessed with chocolate “bark” since I made that crazy Sprinkle Bark Cake, and so of course I had to include Peppermint Bark in this roundup! A Taste of Koko has a beautiful version with not one but three layers of chocolate and a generous sprinkling of crushed up candy cane pieces.

10. I love the sound of the Candy Cane Chocolate Syrup (also known amongst us as “awesomesauce”) that my friend Steph made to top this stack of festive red and white pancakes. I can only imagine how awesome this would have tasted!

13 Ways with Candy Canes
Picture Credits: Country Living & My Recipes

11. If you’re still looking for a delicious homemade gift, this Peppermint Hot Chocolate Mix might fit the bill! Packaged up in a pretty jar, I know I’d certainly love a thoughtful (and delicious) present like this! Or, you could make a batch of this for yourself in case hot chocolate cravings strike. It will last for up to six months in an airtight container.

12. Of course I had to booze it up at some point, and this Candy Cane Martini fits the bill nicely! I think this minty martini would be absolutely perfect for holiday parties.

candy cane spider

13. I’m totally thrilled with how this crazy idea turned out – a Candy Cane Spider! Americans might know these better as an Ice Cream Soda or Float but in Australia, we’ve always known them as “Spiders”, but whatever you call it, it’s a delicious creamy drink made with ice cream and topped up with a carbonated drink like Coca Cola or root beer.

I decided to get creative and try a festive version made with candy cane ice cream, white crème de cacao and lemonade. I used a fantastic and easy “no churn” recipe which was also delicious on its own. After that, just put two scoops of ice cream in a tall glass with the white chocolate liqueur (if you like, if you’re making this for the kids, just leave it out) and top with lemonade! An easy Christmassy drink in seconds! I also just want to wish all my wonderful readers a very Merry Christmas and a happy and safe break! Hope it's filled with lots of good food! xox

candy cane spider

Candy Cane “Spider”

Serves 1

No Churn Candy Cane Icecream (adapted from Vanilla Bean Blog)
• 1 can sweetened condensed milk
• 2 teaspoons vanilla extract
• ½ teaspoon peppermint extract (or to taste)
• 2 tablespoons white crème de cacao (optional)
• 2 cups cold heavy cream
• Crushed candy canes (I used 6 regular candy canes)

Candy Cane Spider
• Crushed candy canes, extra, to line rim
• Glucose syrup or honey
• 2 scoops candy cane ice cream
• 15ml white crème de cacao (optional)
• Lemonade (or Sprite) to top up

To make candy cane ice cream, stir together condensed milk, vanilla, peppermint and white crème de cacao in a medium bowl. In a separate bowl or in a stand mixer, beat cream on high until stiff peaks form. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Stir in crushed candy canes and pour into a regular size loaf pan. Freeze until firm, for about 6 hours or overnight. Keeps up to one week in the freezer.

To make the spider, rub a small amount of glucose syrup or honey around the rim of a tall glass with your finger. Place crushed candy canes onto a plate and press rim of the glass into the candy. Place 2 scoops of candy cane ice cream into the glass. Pour over crème de cacao and top up with lemonade. Serve immediately.

Thursday, December 22, 2011

Marmalade and Whisky Glazed Turkey

marmalade & whisky glazed turkey

The other day someone called me a ‘Domestic Goddess’. I was half thrilled and half horrified. While I love baking and like to think I’m a passable hostess, there’s currently a week’s worth of clothes on my floor at the moment (shhh!) and I’d almost rather be subjected to Survivor-like challenges than do the dusting. Nigella and Martha make it look so easy, nay, glamorous, but the thought of cooking Christmas lunch for a crowd sends me into a cold sweat.

I’m sure I’m not alone on this one, cooking a whole turkey seems pretty daunting! Which is why when Ingham and Beyond The Square Communication offered to send me out a selection of fresh cuts of turkey to experiment with, I jumped at the chance to try my first foray into roast turkey, without the added stress!

roasted chats with crispy speck

I used the turkey leg roll to make a lovely little roast, glazed with orange marmalade, mustard and whisky, served with some delicious roasted chat potatoes with crispy speck, which I enjoyed for a lovely long pre-Christmas Sunday lunch with the family.

All the hard work in prepping the turkey has been done for you. The roast is pre-rolled with a delicious breadcrumb and herb stuffing, and putting the glaze together is an absolute breeze. I think even the most un-domesticated could manage Christmas dinner this year! I was thrilled with my little roast, the meat was moist and perfectly cooked and the glaze gave it a beautiful taste. I’ve included the recipe for the glaze below, which was beautiful with turkey but I think would also be lovely with chicken or ham this Christmas!

marmalade & whisky glazed turkey

Marmalade and Whisky Glaze
Makes enough to glaze a small roast

Note: I didn’t write down exact amounts for the ingredients for the glaze, so the measurements below are quite rough, so feel free to add more or less of each to suit your personal taste. This recipe can be scaled up if you are making a larger roast.

• ½ cup orange marmalade
• 1 teaspoon hot English mustard
• 1-2 tablespoons whisky
• Salt and pepper, to taste

Combine marmalade and mustard in a small saucepan and stir to combine over medium heat. Add whisky, salt, and pepper to taste. Brush onto meat and roast, covered with foil. Roasting time and temperature will depend on type and size of roast you have. Serve with roast vegetables such as chat potatoes with crispy speck.

The turkey used in this recipe was a gift from Beyond The Square Communications and Ingham.

Monday, December 19, 2011

Spiced Baked Muscat Custards

spiced muscat creams

Christmas has sort of snuck up on me this year. While the decorations have been out in the shops since October, our summer weather isn't really playing along and it's hard to get into the spirit of an Aussie Christmas when you're still wearing a coat in December! So with just days to go, I thought I'd embrace my favourite part of the season (ahem, get my act together) and bake up something festive. And these little beauties certainly fit the bill.

spiced muscat creams

If you haven't already noticed, baking with booze is one of my favourite things, and I reckon you're given a free pass at Christmas to indulge in brandy, rum or muscat-soaked desserts. These spiced baked custards have a triple hit of booze in the muscat-soaked raisins, the custard itself and also in the caramel on top. It's silky, rich, indulgent and downright delicious.

If you're cooking for a crowd, the custards can be baked in advance and stored in the fridge with the caramel poured on top just before serving. Or, if you like, skip the caramel altogether and serve them with a bruleed sugar crust and berries. I loved digging down to the bottom to scoop up the boozy raisins and have a little bit of all three elements in every bite… with a sip of muscat to wash it down of course!

spiced muscat creams

I also want to mention some lovely free-range eggs that I was given courtesy of McLean’s Run and One Green Bean that I used to make these custards. I grew up with chickens as pets, so we always had the freshest eggs with vibrant yellow yolks, and it makes such a difference in your cooking. The closest thing to collecting eggs from your own backyard is to use quality free-range eggs from Australian owned and run company who truly care about the welfare of their chooks. Thanks again to McLean's Run for sending me two dozen lovely eggs!

The baked muscat custards look adorable served in mismatched ramekins or teacups, but it's quite a rich dessert so I would keep the serving sizes quite small, especially if you're serving them at the end of a big lunch!

It's also time to announce the winners for my Jacobs Creek competition (picked at random). Congratulations to KayB, RozzieC and Phoebe! And thanks to everyone who participated :)

spiced muscat creams

Spiced Baked Muscat Custards
Adapted from Gourmet Traveller
Serves 6-8

• 100g dried muscatels or raisins
• 175ml muscat
• 600ml pouring cream (35% fat)
• 50ml milk
• 2 cinnamon sticks
• ½ vanilla bean, seeds scraped
• 6 egg yolks
• 55g light brown sugar

Muscat Caramel
• 250g caster sugar
• 50ml muscat
• 1 teaspoon vanilla extract

Combine muscatels (or raisins, if using) and 125ml muscat in a saucepan and simmer over low heat until muscat is absorbed (6-8 minutes). Set aside.

Combine cream, milk, remaining muscat, cinnamon sticks and vanilla bean and seeds in a saucepan and bring to the boil over medium high heat. Remove from the heat, over and allow to infuse for at least 30 minutes. Meanwhile, in a bowl, whisk egg yolks and sugar until sugar dissolves. Pour cream mixture over and whisk to combine. Strain into a jug.

Preheat the oven to 160°C. Divide muscatel/raisin mixture between 6-8 ramekins or tea cups (depending on the size you are using), pour custard over and place in a tea-towel lined roasting pan. Pour in enough boiling water to come halfway up the sides of the bowls and cover tightly with aluminium foil. Bake until just set (50-55 minutes). Remove from the water bath and stand for 10 minutes. Refrigerate until required.

To make the muscat caramel, combine sugar and 80ml of water in a medium saucepan and stir over medium-high heat until sugar dissolves. Cook for 6-8 minutes, or until caramel in colour. Remove from the heat, add muscat, vanilla and 80ml water (be careful as mixture will spit), return to the heat and stir until combined. Set aside until cooled. Pour muscat caramel over the baked creams and serve.

Eggs used in this recipe were a gift from McLean's Run and One Green Bean

Monday, December 12, 2011

White Wine Sangria, plus Jacobs Creek Cool Harvest giveaway!

white wine sangria

Have you decided what your summer tipple will be this year? Last summer was all about the Pimms Cup for me, the one before that I sipped cider, but this year I have a new favourite. There is something that I just love about jugs of cocktails, both while out and about, and definitely for entertaining at home. I love how easy they are to make for a crowd and the endless variations you can come up with. Today I want to share a nice and fruity White Wine Sangria, which is looking very promising to be the drink of this summer.

Perfect on a hot afternoon, or when you have friends around for a casual dinner, this drink ticks all the boxes. Simple to make, festive and summery, customisable depending what you have in the fridge, and of course delicious! I used a combination of apple slices, lemon, lime and strawberries but you can use any fruit you like. I can imagine that slices of peach, or even some fresh lychees would be just lovely.

jacobs creek giveaway!

The lovely folk at Jacobs Creek sent me out a sample of their new range of Cool Harvest wines, the grapes are harvested in the cool of night to create a cool, crisp drop for a hot summer, perfect for sharing with friends at picnics and BBQ’s during the warmer months. I thought the Pinot Grigio was perfect for this refreshing Sangria, although I also loved the tasty Shiraz Rosé. And because it is the season, there are presents for you dear readers too!

This competition is now closed

I’ve got three sets of the Jacobs Creek Cool Harvest range to give away to three lucky readers, just in time for Christmas and summer entertaining!

Each prize includes a bottle of each of the following:
Jacob’s Creek Cool Harvest Sauvignon Blanc 2011. Refreshing and zesty balance of lychee, lemongrass and citrus. The palate shows lovely balanced acidity which is vibrant to the finish. Delightful on its own or with soufflés, Thai curries or any citrus based dessert.
Jacob’s Creek Cool Harvest Pinot Grigio 2011. Refreshing and zesty pear and citrus flavours balanced by nuances of crème anglaise to finish. Delightful on its own or with any form of shellfish or a great match to fresh fruit desserts.
Jacob’s Creek Cool Harvest Shiraz Rosé 2011. Bursting with fresh berry fruit, reminiscent of biting into a summer strawberry, followed by a gentle finish of nicely tempered spice and quince. Delightful on its own or with coconut based curries, stir fries or berry crepes.
Jacob’s Creek Cool Harvest Sauvignon Blanc Cuvée NV. Refreshingly effervescent with zesty flavours of lychee, lemongrass and citrus carried through by a vibrant acidity to the finish. Delightful on its own or with soufflés or citrus-based desserts.

If you are over 18 and an Australian resident, all you have to do is tell me what is your favourite summer tipple? The three winners will be picked at random and announced on 19th December. Winners will be notified in a post on the blog and by email, so sorry but no anonymous entries will be eligible. Good luck!

white wine sangria

White Wine Sangria
Adapted from Sip Your Style
Serves 2-4

• 200ml white wine (I used Jacobs Creek Cool Harvest Pinot Grigio)
• 400ml cloudy apple juice
• 50ml bourbon whisky (optional)
• Ginger beer
• Garnish: strawberries, lime wedges, lemon wedges and apple slices

In a 1L jug, combine white wine, apple juice and bourbon. Add fruit garnishes, top with ice and ginger beer. Stir well and serve.

Sunday, December 11, 2011

El Capo, Surry Hills

el capo, surry hills

The list of Sydney restaurants to visit seems to grow perpetually longer, never shorter as new places pop up in Sydney all the time. We’re a little bit spoiled for choice here, I’ll admit. A restaurant I’d been meaning to visit since it opened is El Capo, part of a trifecta of good eating on Waterloo St in Surry Hills including Orto Trading Co and Izakaya Fujiama, where I experienced a most embarrassing horror for a food blogger – a flat camera battery!

El Capo is a little bit naughty (it’s good food for bad people as the tagline goes) and a lot of fun, with a modern take on Latin and South American street food. I was dining with Denéa, for an overdue birthday dinner before she left the country for months. Sniffle. The menu looked fantastic, and as usual we overestimate our stomach capacity. The menu has a variety of dishes from snacks to salads, to more substantial entrees and mains.

We start with some drinks. My order is typically “the one that has ginger beer in it” which tonight means a Dark and Stormy with El Dorado dark rum, lime and ginger beer. Perfect. Denéa chooses the Cable Car, which is a combination of Spiced Rum, Cointreau, fresh lemon and mint, which was a little too sweet for her taste, so she orders a Negra Modelo beer as well.

el capo, surry hills

If there’s guacamole on the menu, I’m physically unable to go past it so of course we had to order it. And happily, it was one of the best guac’s I’ve ever had in Sydney – really well seasoned, with a bit of texture since it was not mashed to buggery. The recipe may be a secret, but I have to say, my homemade version was nearly as good.

el capo, surry hills

I’ve said it before but I am loving seeing so many versions of roasted or BBQ corn on restaurant menus all over Sydney. El Capo’s was served simply without cheese or mayo or herbs, just rolled in chipotle, and damn was it good. I also fell in love with the Beef Tartare ‘La Barbie’ which was served piled onto crunchy black pepper corn chips.

el capo, surry hills

It was a tough choice between the Sticky Pork Ribs and the Braised Pork Tamales Vaporcitos, but I’d never tried tamales before and wanted to give them a try. Denéa had fond memories of eating monster sized ones back in America. El Capo’s tamales were filled with red chilli braised pork that just fell apart under your fork, and served with a spiced caramel and sesame seeds. I couldn’t get enough of the tender pork and the delicious corn exterior – a really great dish.

el capo, surry hills

We also decided to order the special of the day, a Jamaican Goat Curry. It was a bit more spicy than I had expected, but I loved the tender goat meat in this tasty curry.

el capo, surry hills

Everything had been intensely awesome so far, but the desserts kind of stole the show. I’m in love with Tres Leches cake, made from three kinds of milk. El Capo’s version was perfect and beautifully presented, served with dulce de leche, ice cream, strawberries, malt and double cream. This is for those with a true sweet tooth, and we practically licked the bowl clean.

el capo, surry hills

But oh, the buñuelos! Denéa eloquently compared them to a “deep fried orgasm… in syrup” and she might have been onto something there! The little ricotta doughnuts were served with cream and a spiced palm sugar syrup. The doughnuts themselves were so light and totally delicious. I honestly couldn’t pick a favourite between the Tres Leches cake and these amazing doughnuts, so make sure you save room for dessert and get both!

So while it’s finally been crossed off the list of restaurants to visit, it’s firmly placed on the list of places I’d love to go back to. Because there’s still Grits and Pork, Chiccaron, Beef Short Ribs, and Duck Mole to try…

El Capo – 52 Waterloo St, Surry Hills (02) 9699 2518

El Capo on Urbanspoon


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