Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Persian red lentil soup with tahini, beetroot and fried mint

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Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

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Tarte a la tomate

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Bloodwood
Modern Australian
  • 416 King St,
    Newtown,
    Sydney, NSW
  • (02) 9557 7699,
    bloodwoodnewtown.com/
  • Dinner Mon-Fri 5pm-10pm

    Sat-Sun noon-10pm

Bloodwood
-33.900062,151.178335

There's intensity here: in the energy levels of floor staff working a perpetually full house, in the furious output in the open kitchen from early evening, among diners packed cheek-by-jowl along the narrow terrace's brick walls, in a drinks list big on organic wines, left-of-centre grape varieties and craft beers. But most of all there's intensity in share plates full of muscular flavours and bold matches. Polenta chips, the house favourite, come out swinging with Gorgonzola dipping sauce. And there's nothing shy about kingfish carpaccio dusted with fish floss atop shredded green mango, cucumber and pomelo, or chargrilled lamb on cauliflower purée spiked with pickled carrot and chilli broccoli jam. The crescendo peaks in rich, sticky barbecued pork ribs charged with shiso and pickled mustard greens. Desserts, too, are busy and assertive, whether it's the boozy trifle or poached pears layered with amaretti and dark chocolate.  


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $9-$23

    M $18-$32

    D $14

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended

    Bookings for weekend lunch, Bookings for tables of 8 or more at dinner
  • Chef:
  • Claire Van Vuuren & Mitchell Grady

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