Bells at Killcare, Killcare

A belated happy new year to everyone out there and I hope you all had a relaxing Christmas and new year break! I wouldn't say that my holiday season was particularly relaxing as such but thankfully Sir D and I took a little break before Christmas and we headed up to Bells at Killcare on the Central Coast.

 Killcare Beach (left); The fireplace in the cottage (right)

We stayed in one of the cottages on the Bells property which were cosy and well-stocked. There was a huge bed, a spa bath and a real fireplace! Yes I was quite excited by the fire - Sir D got it working every night and it did a good job of warming up the place which got quite chilly once the sun set. There was a breakfast hamper provided every morning which we cooked ourselves on the bbq on the deck, and the rest of the days were spent exploring the nearby beaches.

Seashell light on the table (left); Olives and parmesan crisps (right)

On the last night we headed to the restaurant to indulge in a three course dinner. The dining room is spacious and decked out in nautical blue and white tones and seashells. The waitstaff are smiling and pleasant and very attentive to our every need, and after we place our order a small plate of mixed olives and parmesan crisps arrives on our table.

Veal crudo with extra virgin olive oil, lemon and Reggiano - $24

The Garden Court at the Sofitel Wentworth, Sydney

As part of the Viva Sydney promotion by Tourism NSW, Sir D and I headed off to the Sofitel Sydney Wentworth hotel to dine at The Garden Court, which was offering a buy one get one free main meal offer for lunch or dinner.

The dining area has a clean, polished garden setting look with indoor plants studded around the place. The large windows letting in the sunlight and greenery from outside makes you feel as though you are actually sitting in which makes you feel as though you are actually dining outdoors in a beautiful garden.

We start with a small sourdough baguette which comes with a plate of olive oil, vinegar and dukkah, as well as a slab of butter in a cute little dish with a silver lid. Naturally, we go for the butter, although I try a little of the dukkah as well which has a pleasant, peppery citrus flavour.

Amuse bouche: Sweet potato veloute with parsley puree