Australian chef Neil Perry rarely eats takeaway, but when he does he heads straight for blue baker in Sydney’s Double Bay for a sandwich.
The decorated chef and owner of Daisy He said the small bakery is his go-to spot for an “amazing” lunch during a busy work day, and it’s not hard to see why.
Founded by Mike and Mia Russell in Melbourne in 2016, Baker Bleu is known for its “ethical and delicious sourdough bread” and prides itself on “recapturing the joys of real bread using ancient, long-fermented sourdough techniques.”
“They use the best bread, the best butter and the best fillings, which makes them amazing sandwiches,” Perry said. newspaper. “The coffee is amazing too.”
Popular sandwich options include the Green Goddess Chicken, the Vegetable with Buffalo Mozzarella, Pickled Onion, Provolone Cheese, Avocado and Pine Nuts, and the Wagyu Pastrami Creation with Pickled Onion, Chili and Homemade Reuben Sauce.
However, when it comes to a longer, quieter occasion, Perry said a Sunday lunch at Ester is her go-to.
The award-winning restaurant and bar in Sydney’s Chippendale is run by chef and owner Mat Lindsay and is renowned for its incredible modern Australian menu and simplistic, welcoming interiors.
“Like Peter at Quay, I take what Mat tells me to take,” Perry said. “I like it this way because the food is so good it’s really hard to choose.”
Australian chef Neil Perry rarely eats takeaway, but when he does, he heads straight to Baker Bleu in Sydney’s Double Bay for a sandwich.
“They use the best bread, the best butter and the best fillings, which makes them amazing sandwiches,” said Perry (pictured with the green goddess).
However, when it comes to a longer, quieter occasion, Perry said a Sunday lunch at Ester (pictured) is her go-to.
This fine dining hideaway is a favorite of off-duty chefs like Perry and became the The 50 best restaurants in the world because it “gets back to basics in the best way possible.”
“The equipment is minimalist, the atmosphere is informal and the selection of small wood-fired dishes is ruthlessly simplified,” the panel writes. “Get yourself one of the hottest seats in Sydney.”
Signature dishes include wood-fired oysters with chicken fat butter, black pudding sanga and fermented potato bread, which was recently praised by celebrity chef Josh Niland.
Diners also love the wagyu flank with burnt onion, wood-fired leeks and Yamba prawns, served with fermented shrimp butter.
Ester offers a la carte menu and set menus for lunch and dinner, in addition to Saturday dinner, where they offer a selection of only menus starting at $125 per person.
It’s been a successful year for Perry, with his beloved Margaret serving up the third best steak in the world, according to the judges of the acclaimed The best steaks in the world list.
Named after her late mother, Margaret commands a beautiful corner with elegant glass windows in Sydney’s luxurious enclave of Double Bay.
The warm, sumptuous interiors are an inviting precursor to Australia’s modern and impeccable produce-based fine dining, where steak prices range from $59 to $250.
Ester’s signature dishes include wood-fired oysters with chicken fat butter and blood sausage sanga (pictured).
It’s been a successful year for Perry, with his beloved Margaret serving up the third best steak in the world, according to the judges of the acclaimed World Best Steaks list.
Margaret’s Grass-Fed, Wood-Cooked 36-Month CopperTree 1kg Ribeye Hereford is $250
Margaret’s 1kg grass-fed, wood-fired 36-month CopperTree Hereford Ribeye, served with a simple slice of lemon and grilled to your liking, has won praise from hundreds.
Tender, rich and full of flavor thanks to the fat, bones and fragrant smoke from the wood fire, this steak deserves to be among the best in the world.
Those who prefer Australian wagyu to grass-fed rib eye can serve it with a choice of dreamy béarnaise, anchovy butter, spicy chimichurri or tarragon sauce.
The number one winner for best steak in the world went to Parrilla Don Juilio of Buenos Aires in Argentina, and second place went to Bodega El Capricho of Spain.