Our flagship fudge, this is an excellent quality hot fudge at a competitive price. Can be pumped directly out of the jug by screwing on a 1oz. A dark, rich chocolate syrup that is excellent for flavoring shakes and malts. Can be served as a unique topping or to flavor a shake or malt. Green in color with a cool, minty flavor. Can be thinned down if desired.Įxcellent quality strawberry topping, chock full of fruit with excellent color and flavor. Can be thinned down if desired.Įxcellent quality red raspberry topping, chock full of fruit with excellent color and flavor. Can be thinned down if desired.Įxcellent quality pineapple topping, chock full of fruit with excellent color and flavor. Can be thinned down if desired.Įxcellent quality cherry topping, chock full of fruit with excellent color and flavor. Heat and serve chocolate sauce for dipping softserve ice cream on a cone.Įxcellent butterscotch topping, ready to use.Įxcellent quality blueberry topping, chock full of fruit with excellent color and flavor. Heat and serve cherry sauce for dipping softserve ice cream on a cone. Incredibly rich caramel made with real butter. Treat yourself or others to delicious milkshakes, smoothies and other specialty drinks made with the brand they know and love.Ĭhurned the old fashion 157 Style way. Strawberry cheesecake ice cream with strawberries and a thick graham cracker swirl. Vanilla ice cream with fudge covered waffle cone pieces and a caramel swirl. Peanut butter ice cream with peanut butter cups.Ĭhocolate ice cream with gooey marshmallow, a caramel swirl and fudge fish.Ĭhocolate and vanilla ice creams with fudge brownie pieces and gobs of chocolate chip cookie dough. Vanilla ice cream with gobs of chocolate chip cookie dough. Peppermint ice cream with Oxford Creme cookiesĬherry ice cream with cherries and fudge flakes.īanana ice cream with fudge chunks and walnuts. Non dairy whip topping (very economical with no waste) Real whip topping (very economical with no waste) No fillers, 100% real.ġ00% Pasteurized Juice. I would highly recommend Coral Trout or Emperor Fish, two varieties I hadn’t even seen before.Crushed Andes Mints. The seafood in Cairns was fresh and tasty with many fish coming from the neighboring Great Barrier Reef. Crocs are pretty mean, so I didn’t feel badly about eating them. Kangaroo steak is very flavorful, and the crocodile was like a thicker chicken. We had kangaroo and crocodile skewers with Thai peanut sauce which turned out to be very tasty. House baked rolls with anchovy butter Black angus inside skirt steak, celeriac, pickled pink turnips Buttermilk ice cream, mandarin, kumquat, black sesameĮven though I love kangaroos, I had to try some out of curiosity. Beautiful presentation and great tasting food.Īutomata, 5 Kensington St, Chippendale NSW 2008, +61 2 8277 8555 Kingfish, tamarillo, creme fraiche, wakame oil. This is one of those sort of places where you don’t even question the ingredients, some of which you may have never tasted before, but rather trust and just go with it. Recently ranked #9 in Australia’s top 100 restaurants, Automata serves lunch only two days a week with a constantly changing tasting menu with optional wine pairings. Nomad, 16 Foster Street, Surry Hills, Sydney (02) 9280 3395 Smoked Brisket Empanada, Agro Dolce, NOMAD Hot Sauce Pork Cheek Croquette, Preserved Lemon, Horseradish Zucchini Flower, Pecorino, Truffle Honey with Peppermint & Fennel Soda Brussels Sprouts, Ajo Blanco, Chili Oil With a strong focus on Australian wines, Nomad also has a wine delivery service which sources bottles from throughout Australia. Located in the posh Surry Hills suburb, Nomad has an extensive menu full of inventive dishes. Here are a few of my favorites and what NOT to eat while down under. Most of the restaurants I came upon were fusion style with asian influences and hearty meat-based dishes. In general, the cost of living is higher in Australia, and tipping is not necessary, so food prices are higher to reflect that. For this reason, a lot of restaurants have set lunch menus. Firstly, it seems like everyone goes out to sit-down lunches during the week with coworkers which seems so civilized compared to the eat-at-your-desk style in America. Luckily I got some great restaurant recommendations from friends in Sydney who steered me toward some of Australia’s newest hotspots. Before visiting Australia pretty much all I knew about Australian cuisine was that Wagyu beef is expensive and good– aside from that I didn’t know what to expect.
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