Interviews

Continental Deli's Sarah Doyle takes her dogs to Black Star Pastry

Sarah Doyle

One of Sydney’s most polished (and gorgeously attired) restaurant managers shares favourite foodie addresses from the Porteno team.

Best place to satisfy sweet cravings?
Ben Milgate [Porteno chef/co-owner] would say his local, Bourke Street Bakery in Surry Hills. We used to go to Black Star Pastry in Newtown all together, and Elvis [Abrahanowicz] and I still do. We take our poodles, Marcel and Buddy, for a walk to grab a coffee and something sweet – usually the strawberry watermelon cake, which was also our wedding cake.

Where I want to eat next…
Cafe Paci in Sydney’s Darlinghurst – Pasi Petanen’s (ex-Marque) new restaurant. The very talented Pasi has been wanting to open his own place for years and we’re interested to see what he does next as the restaurant only has a 12-month lease.

The local I couldn’t live without is…
Mary’s in Newtown. It’s walking distance from our house and is unpretentious and relaxed – Elvis and I love the burgers.

Best meal off the beaten track?
Biota Dining in Bowral is an obvious choice for its beautiful setting and food.

Most memorable meal?
Eating at Elvis’ folks’ place – we barbecue Argentinian-style in the old man’s garage. It takes hours to cook, but there’s no rush. There’s always an argument about who will drive home!

My choice for a top tipple…
Has to be 121BC in Surry Hills for its unique wine selection and good service. Drink whatever they recommend, it’s always great.

Best place for fresh produce?
Eveleigh Markets in Sydney.

Top spot for seafood?
Ben, Elvis and I all love Izakaya Fujiyama in Surry Hills, especially Ben who gets there more often than Elvis and I do. His favourite dish is anything with uni (sea urchin) in it.

Best place for small bites?
10 William St in Paddington has good small bites that are easy. Recently we had a lovely flank steak and cucumber salad.

When I don’t feel like cooking…
Elvis and I head to Fratelli Paradiso in Potts Point for simple Italian.

The person who inspires me in the kitchen is…
Elvis’ dad, Adan. He works everyday at Porteno. He builds the fire in the morning and breaks down the animals. Elvis and Ben both say they have learnt so much working with him. Adan is everyone’s hero.

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