Macleay St Bistro, Potts Point

unnamed-28They say good things come in threes:

Charlie’s Angels.
Harry, Ron and Hermione.
The Hemsworth Brothers…

And Macleay St Bistro has you sorted for entrée, dinner and dessert.

New owners and a new Head Chef have swooped into the Potts Point eatery and given it a fresh new look (and menu to boot). A soft refurb has added a relaxed atmosphere to the French Bistro classic. “We welcome locals to pop in for oysters and champagne or just a mouth-watering dessert,” co-owner Phillip Fikkers said.

Sure, you could just swing by for a White Chocolate Cheesecake with Strawberry Coulis at the end of the night, but why hit just one when you could go for the trifecta? Head Chef Tom Williams (Bambini Trust, Forbes on Burton, Tetsuya’s) has you in safe hands.


Start your night off with Chilled Watercress Soup with Poached Quail Egg. The light flavours will tingle your tastebuds and get you ready for the main event. We highly recommend you try the Spinach and Ricotta Gnocchi with Sage Buerre Noisette; don’t let the big words put you off, that’s simply food talk for unbelievable sauce.

Even after you’re groaning with delight after having finished every spec on your plate, it still won’t be enough. Sit back, enjoy the décor… there’s that beautiful red chandelier by the door, or perhaps that garçon caught your eye? Put off leaving and order dessert. You’re here for the long run, after all. The Hazelnut Mille Feuille with Coffee Anglais is the perfect indulgence to finish.


This new ownership has created the ultimate Parisian Potts Point place to be – and everyone wants to be there. If you want a seat you might want to make a booking, otherwise you may sadly miss the boat.

Whatever item on the menu catches your eye, there will be no order regrets. Just to be on the safe side, though, you better have a taste of your dining companion’s dishes.

Perhaps you and The Hemsworth Brothers could spoon feed each other?

Opening Hours: 7 days, 5:30-11 pm
Website: Macleay St Bistro
Facebook: Macleay St Bistro

Published on Urban Society / 11 December, 2013

Blueberry Coconut Popsicles

Recipe_BlueberryCoconutPopsiclesIf there’s one thing to put on your summer to-do list, it’s Blueberry Coconut Popsicles. You can thank us later.

Super easy and super sweet you wont want to eat anything else all summer. And with organic and delicious blueberries and chia seeds full of fibre and omega 3, you wont really need anything else.


2 cups frozen blueberries
1/4 cup shredded coconut
2 tablespoons chia seeds
2 tablespoons honey
juice from 1/2 lemon
5 ice cubes
1/2 cup water

1. Add all ingredients to food processor and blend until smooth.
2. Pour into popsicle molds and freeze.
We weren’t lying when we said it was easy.

[Recipe Source]

Hungry while you wait for them to freeze? Try this Pumpkin Bread Pudding.

Published on Urban Society / 04 October, 2013

Watermelon Whole Fruit Popsicles

Recipe_WatermelonPopsiclesToo hot to leave your lounge? Watching too many episodes of Mad Men and need something to cool you down? (We know, Jon Hamm can do that to you.)

Don’t sweat. We’ve got you covered. These Watermelon Whole Fruit Popsicles will keep you going.

And they look so damn pretty.


3 cups seedless watermelon puree (about 1/4 to 1/2 a watermelon)
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi, peeled and sliced
1 peach or nectarine, diced small
handful fresh cherries, pitted and chopped


Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.
Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds).
Fill each one with the chopped fresh fruit.
Then pour in the watermelon puree until each mold is full to the top.
Place a popsicle stick into each one.
Place into your freezer and freeze for about 6 to 8 hours.
When ready to serve, run the popsicle molds under warm water for a few seconds and then pull each one out

[Recipe Source]

Published on Urban Society / 04 October, 2013

Strawberry Cream Popsicles

StrawberryPopsiclesIt’s that time of year again.

Strawberry season!

Where you can pretend you’re running through strawberry fields and munch on them all day. Or if you’re feeling a little hot, suck on these Strawberry Cream Popsicles.

They’re the best sort of sweets. And (you know us) a healthier version of a tasty treat. We’re all about healthy desserts.

Prep Time: 15 minutes/ Cook Time: 4 hours/ Serves: 6


1½ cups of coconut shreds
3 cups of boiling water
½ tsp of cinnamon
½ tsp of vanilla
¼ tsp of cardamon
¼ tsp of sea salt
3 cups of strawberries


In your blender or food processor add your coconut shreds, vanilla, cinnamon, cardamon, sea salt and boiling water.
Blend for 3 minutes.
Strain your milk through a nut milk bag.
Rinse out your blender and the coconut milk you just created and the 3 cups of strawberries.
Blend for 1 minute and pour into your popsicle tray. Freeze for 3 hours and then enjoy!

[Recipe Source]

Want some food while you wait? Why not try Adam Liaw’s Salty Lime Prawns Recipe.

Published on Urban Society / 01 October, 2013

Quinoa with Corn, Kale and Roasted Cherry Tomatoes

quinoacornkale.500x333Dont go running for the nearest espresso brownies just yet. This quinoa recipe is far from boring. Mixed with corn, kale and roasted cherry tomatoes this is your ultimate healthy lunch, or dinner, or midnight snack…

Need more convincing? Here’s just three benefits from eating quinoa:

– It’s a great source of protein: One serving can have as much as 20% protein, about 50% more than wheat and more than 2.45 times that of rice.
– It gives you a large dose of fibre: Quinoa has double the fibre found in most grains, so it will help keep you regular.
– It can help your cardio-vascular health: Regularly eating quinoa can lead to lower LDL or “bad” cholesterol and higher HDL or “good” cholesterol

Now that we have that sorted here’s a recipe. Get cooking.

Quinoa with corn, kale and roasted cherry tomatoes. Recipe courtesy of WeHeartFood.


Extra-virgin olive oil
Sea salt
Brown sugar, spoonful
1 shallot, minced
2 cups quinoa
1 cup corn, fresh or frozen
1 bunch kale, finely chopped
2 cups firm nigari tofu, browned
1/3 cup pesto
1/3 cup pepitas
1/2 cup cherry tomatoes
1/4 cup shredded Gruyere cheese


1. Roast the cherry tomatoes
2. Heat oven to 180ºC.
3. Cut each tomato in half and arrange in a large oven-proof baking dish.
4. Add a splash of olive oil, a spoonful of brown sugar, and some few pinches of salt, and pour over the tomatoes. Toss to coat the tomatoes, and flip them so they’re cut-side up.
5. Place in the oven and bake for 45 minutes, until the tomatoes look shrunken and delicious.
6. While the tomatoes bake, rinse the quinoa in a fine-meshed strainer.
7. In a medium saucepan heat the quinoa and 4 cups water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when completely tender. Drain any extra water and set aside.
8. In a deep cooking pot heat the olive oil and salt over medium-high heat.
9. Stir in the shallot and cook for a minute or two. Add the quinoa and corn and cook until sizzling.
10. Stir in the kale and the tofu, cooking until tofu is heated through.
11.Remove from the heat and stir in the pesto and pumpkin seeds.
12. Stir until the pesto is well incorporated.
13. Transfer onto a platter and top with the shredded Gruyere and cherry tomatoes.


Published on Urban Society / 17 September, 2013

Kale, Strawberry and Avocado Salad Recipe

Kale.Strawberry.Avocado.Salad_.6Have you gotten your kale intake with our kale, apple and pancetta salad or our cheesy kale chips snacks this week?

If not we forgive you, and offer you something which may just get you jumping on the kale superfood bandwagon.

With the weather resembling something like summer, we suspect you are getting some serious fruit cravings. We have just the thing for you with our kale, strawberry and avocado salad with lemon poppy seed dressing.

Salad Ingredients

4 cups chopped kale, stems removed
Pinch of sea salt
1 cup sliced strawberries
1 avocado, chopped
1/3 cup sliced almonds
1/4 cup feta cheese

Dressing Ingredients

2 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp honey
1/2 tsp poppy seeds
1/8 tsp salt
1/8 tsp freshly ground black pepper


1. Put the kale in a large bowl. Sprinkle a pinch of sea salt over the kale and massage the leaves with your hands until the leaves are darker in color and tender.

2. Add the strawberries, avocado, almonds, and feta cheese. Toss gently.

3. In a small jar, combine the olive oil, lemon juice, honey, poppy seeds, salt, and pepper. Shake until mixed well.

4. Pour the dressing over the salad and toss to coat. Serve.

[Recipe Source]

Published on Urban Society / 11 September, 2013