ginger | brunch

For brunch specifically, their take on breakfast tacos delivers a more-ish combination of hoisin chicken with a spicy, tangy, lime and sriracha sour cream, a textbook representation of the sweet/salty/sour holy trinity of south-east Asian cuisine.  Other brunch options are fairly standard - think fry-ups, eggs benedict, french toast and omelettes - with the upside being that their full lunch menu is also available.

the back room | pasta

Pasta class at South's Back Room; bubbly, much flouring, kneading and rolling, Boomtown pappardelle. Key takeaways? Air bubbles are the enemy, semolina is to be used at your own risk and spaghettini is best left to the masters. A lovely way to spend a Sunday afternoon with lovely people. And a batch of fresh fettucini just in time for meat-free Monday.