Despite being a big fan of more well-known Lebanese foods like falafel, hummus, tabbouleh and kebabs, I must sheepishly admit that I know very little about real Lebanese cuisine. The reality is that I don't really eat Lebanese food very often - not because I don't like it, but rather because it's just not the first thing that comes to mind when we go out for something to eat.
There is something quite extraordinary about pastry. I find it truly amazing that a simple mixture of butter, flour and water can magically transform in the oven into a light, airy puff, or develop a multitude of flaky layers. There are so many desserts that would be amiss without pastry. What would the world be without the 'pie' in apple pie, the buttery crust of a lemon meringue tart, or the light softness of a chocolate éclair?
If you asked me as a child what my favourite cuisine was, my answer would have been Italian. I still adore pizza and pasta. I remember when dining out used to be all about enjoying simple, honest food. This was particularly so when we frequented our local Italian restaurants, which dished up home-cooked favourites free from the garnishings, ellusive dish names and ambiguous menus that seem to be so popular today.
With the opening of the new tunnel connecting Wynyard to Barangaroo, it's now a whole lot easier to access Sydney's newest harbourside precinct. The dining and retail portion of the area is marketed as 'The Streets of Barangaroo', and walking through the clean, modern streets gives rise to the exciting feeling of exploring a newly developed community.