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Lifestyle : Taste of Europe
1HERSA1 E018 Enjoy your outdoors this summer! 625 South Dowing St, SURRY HILLS, NSW, 2010 PH: 02 9361 5844 186 - 188 Wiilloughby Rd, CROWS NEST, NSW, 2065 PH: 02 9438 5544 www.LloydLoom.com.au 18 Tuesday, August 31, 2010 smh.com.au good living taste of europe special report Just like home Crowd pleaser . . . classic apple strudel is an Austrian favourite. Photo: Jennifer Soo Sydney's time-honoured expat club scene lures loyal diners with authentic fare, writes Carli Ratcliff. E stablished in 1956 by a group of Italian immigrants, Club Marconi in Bossley Park has 25,000 members. Food and food traditions are central to the club's activities and include the annual chestnut day and Italian Republic Day celebrations in May. The club, which serves more coffee than it does beer, has four restaurants including Piazza, with its wood-fired oven, a family favourite that turns out 6500 pizzas a month. Oscar's Trattoria serves regional homestyle Italian from minestrone and goat stew to rabbit and tripe, while fine dining Fratelli Ristorante specialises in Italian classics including bistecca fiorentina. At The Bankstown Polish Club's restaurant, Wislana, the meal might begin with a helping of herring, either in oil or with sour cream; a bowl of white borsch (made from rye bread and pork sausage); or hearty flaczki, a traditional tripe and vegetable soup. There are dumplings and pork chops for main course and, for dessert, paczki Polish doughnuts, filled with citrus peel or jam and glazed with sugar. The Hellenic Club opened on Elizabeth Street, Sydney in 1926. It was founded by a group of ex-pat Greek businessmen keen for a central place where they could socialise and eat. The club dishes out Greek staples Monday to Friday at lunchtime and dinner Monday to Saturday. It is a popular lunch spot for solicitors and judges who have their chambers nearby. Again, it's a place where tradition counts -- some customers have been coming for 30 years, many have weekly bookings and a permanent table. Lamb, leg or shoulder, slow baked in extra virgin olive oil, is the most popular dish, followed by moussaka. Home cooking is what the members of the Austrian Club at Frenchs Forest want after a busy day, the club president, John Dagn, says. ''We have a soccer team and bushwalking and shooting groups,'' he says. ''After a day out everyone is hungry so they meet back at the club for dinner.'' The Austrian chef prepares classic dishes including leberknodelsuppe (liver dumpling soup), roast pork with sauerkraut and the house specialties, Vienna schnitzel and apple strudel, served with Austrian wines and often accompanied by live entertainment from visiting Austrian artists.
2010 Sydney International Boatshow