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Lifestyle : Eat and Drink in Parramatta
1HERSA1 E013 RESTUARANT BAR Shop 2, 76 Phillip St Parramatta Ph. 9635 6615 • Fax: 9635 6614 • www.sahrabytheriver.com.au Sahra by the River Fine Lebanese cuisine on the river, where guests leave "Happier, Healthier And Wiser" • Unique menu - Vegetarian, Gluten Free and many Meat and Sea Food dishes •Genuine hospitality• Elegant indoor dining space with fantastic river views • Large all weather outdoor terrace • Catering for all functions 30 to 300 guests • Cordless PA system. • Belly dancer and fortune teller Friday and Saturday nights and upon request • AG3591169AA-150311 66 Wigram St, Harris Park NSW 2150 www.chutneys.com.au email@example.com Ph: 02 9893 8202 Mobile: 0401 64 94 94 Opening hours: 10 am -11 pm 7 days a week 10% discount Conditions apply Complimentary dessert on orders over $60 The Sydney Morning Herald Tuesday, March 15, 2011 13 good living eat & drink in parramatta special report Temptation from four corners Lip-smackers . . . Sea Sweet Patisserie offers Middle Eastern treats in Parramatta. Photo: Steven Siewert Try some delicacies from distant lands, writes Lucy Barbour. Sea Sweet Patisserie 4/354 Church Street, 1300 90 80 70. Aria Store 32-34 Ross Street, 9683 7330. Om Groceries 9/1 Palmer Street, 8840 9726. The Artisan's Apprentice Shop 9, The Connection Arcade, 162-172 Church Street, 0428 924 576. Tatra Delicatessen 12 Darcy Street, 9806 9271. A t Sea Sweet Patisserie in Parramatta, the hot- favourite drink is an exotic concoction -- a fruit cocktail with avocado puree, strawberry and mango juice, cream and pistachios. Thick, black Arabic coffee is also popular but the dizzying assortment of Lebanese sweets and biscuits is a highlight. The woman behind the counter points to an enormous round of golden, semolina-crusted cheese. ''It's kefne,'' she explains, slicing generous squares and smearing them on syrup-coated, sesame- seed buns. My taste buds tingle more over the osmaliye kashta plate, laden with lashings of thick clotted cream layered between crisp noodle pastry drizzled with rose syrup. Along the road and around the corner at Aria Store, owner Kambiz Sariaslani's eyes light up when I mention sweets. Sariaslani, born in Kermanshah, in western Iran, hurries me to the back of his shop, which stocks all manner of Persian ingredients, from saffron rock candy to dried mulberries, pulses, fried herbs and carrot jam. But it's faloodeh that gets him most excited. The Persian rose- water ice is a cool, refreshing, slushy dessert laced with thin, chewy noodles. Sariaslani adds a dash of bottled, pure lime juice and recommends garnishing with a few sour cherries. Back towards town, Om Groceries takes its customers on a trip further east. The small Indian store sells a good range of pickles and chutneys, paneer cheese, home-made roti breads and spices. But the drawcard is the variety of flour, including chickpea, corn, wheat, ground rice and more. Chris Chamberlain can also teach fans of flour a thing or two. The 29-year-old baker has tripled his production of sourdough bread since opening The Artisan's Apprentice bakery in a quiet arcade in November. Chamberlain, who began making sourdough in his basement while completing a Bakers Delight apprenticeship, first won fans at the Parramatta Farmers Market. Now, locals line up at his bakery for stone-ground wholemeal, date and almond, and olive and rosemary loaves. Just a few doors down, there are bangers to serve with your bread at Tatra Delicatessen. The store is full of Polish chatter as customers buy everything from sausages and smoked speck to salty fat with garlic and kaszanka (black pudding).
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