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Lifestyle : Eat and Drink in Parramatta
1HERSA1 0014 Not just a place to sleep... Champs Bar combines exceptional service with a relaxed atmosphere per ect or corporate and a ter work drinks. hamps boasts an extensive selection o bottled and dra ht beers as well as a wine list to cater or all tastes and an excitin new cocktail men which is s re to deli ht and intri e. ome and join s on Frida ni hts when we invite some o dne 's most talented o n m sicians to entertain o whilst o sit back and enjo the compan o o r riends and work collea es. For a relaxed evenin with riends hamps is the place. Open Monda thro h at rda 4pm till late. s C u r & Bar a ter recentl bein awarded 'best resta rant' in the Parramatta Advertiser's 2010 B siness Achiever Awards is now j stifiabl at the ore ront o dinin in estern dne . Exec tive che hawn P ne has contin ed to deliver excitin new avo rs to his modern A stralian men b recentl anno ncin the thrillin la nch o his new A t mn men . n accordance with the la nch o the new men teeds wo ld like to o er all readers a antastic opport nit to experience an 2 co rses or j st $45 incl din a complimentar ho se bevera e. esta rant open Monda to at rda (6pm -- 9.30pm) O er valid ntil 31/5/11 - erms and conditions appl Th s Bar is where sport ood times and ood deals are alwa s on the men . ith a lar e indoor and o tdoor screens the Post is the best place to watch all o r avo rite sportin action whilst enjo in o r dail dinin specials. h rsda ni hts pla host to 'Believe it or ot rivia' a n take on o r traditional q i ni hts startin at 7.30pm in the relaxed atmosphere o o r lar e beer arden or wh not join s on nda s to watch all the L action whilst enjo in a delicio s roast with all the trimmin s. he Post is also home to $3 schooners ever Monda all da . o whether o 're into sport trivia or j st ood old ashioned p b r b the Post is the place or o and o r mates. Rydges Parramatta ames R se r e R seh ll NSW 2 42 P: 2 3 00 F: 2 3 0 W: www.rydges.c m/ arramatta 14 Tuesday, March 15, 2011 smh.com.au good living eat & drink in parramatta special report Heavenly feasting Parramatta locals reveal their favourite dining destinations, writes Carli Ratcliff. Mud oysters, kangaroo and eel were popular fare in Rose Hill, Parramatta's original name in the early days of the colony, the colonial gastronomer with the Historic Houses Trust, Jacqui Newling, says. The trust manages Elizabeth Farm, John and Elizabeth Macarthur's home close to the Parramatta River, where mud oysters were quickly fished out of existence and eels were reeled in by the dozen at the request of the colony's ladies who enjoyed serving them at fashionable dinner parties. Elizabeth enjoyed keeping up with culinary fashion and that included exotic curries. ''Mrs Macarthur requested five bottles of curry powder on one shopping list,'' Newling says. ''She obviously served a lot of curry.'' Newling says the powder would have been used to make veal, rabbit or chicken curries but not lamb. Despite being the nation's first sheep farmers, the Macarthurs ate neither lamb nor mutton. John, keen to establish a strong flock, refused to let his family eat them. Newling, inspired by the Macarthurs' love of curry, along with the area's strong Indian, Pakistani and Sri Lankan community, runs a curry program at Elizabeth Farm. The program is staged each November as part of the Parramasala Festival, a celebration of food and community. ''It is great to be able to find a direct link from the past to the present,'' she says. ''From the very earliest days of Parramatta, curry was a celebrated dish and today it still is, with many Indian restaurants in the area.'' The Bishop of Parramatta, Anthony Fisher, is also partial to a curry. He dines out regularly and often entertains. ''Cooking is my only art,'' he says. ''If I am running late for my own dinner party then I'll cook a curry.'' He also enjoys cooking French food, particularly desserts, but when dining out he seeks homely Chinese food. As the child of a Spanish Basque mother who spent her childhood in China, and a ''very Anglo father'', Fisher learnt to cook with his mother. ''Food was central to our
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