You know what you need to accompany that fresh and fruity glass of Xavier fiano from Heathcote? A soft, hot block of haloumi and tapioca, fried a golden brown and topped with XO sauce to deliver a salty, spicy sucker punch, with a savoury double tap from a light snow of grated pecorino. At 10 William Street, these “dadinho” take the Brazilian peanut candy of the same name and reimagine it as a savoury bar snack with Chinese and Italian flavours. We have the inventiveness of Luke Burgess to thank for this freaky-delicious treat. After he closed his famed Hobart restaurant Garagistes earlier this year there were guest appearances and collaborations for the talented chef, but now he is settled behind the burners at this compact Paddington wine bar.
The popularity of natural wine is on the rise in Sydney, so when we chatted to Katrina Birchmeier and Mike Bennie about why people are loving low intervention, organic and biodynamic wines they also told us their favourit Sydney spots to drink the good stuff.