Jane and Jeremy Strode opened their Surry Hills restaurant, Bistrode, in September 2005 to critical acclaim and were awarded a coveted Chef's hat in the 2007 The Sydney Morning Herald Good Food Guide, which they retained at the 2008 and 2009 awards.
Bistrode, signifies a culmination of the Strodes’ achievements, experience and development of their signature cooking style. The book includes diverse recipes that have appeared on menus throughout the many seasons of their international restaurant careers and, more recently, in Bistrode and the pages of Good Living. Each recipe will have a personal introduction by Jane and Jeremy, which may include a history of the dish. Broken up into seasons and sections containing recipes for Starters, Mains & Afters these are simple and honest recipes that are guaranteed to please.
Jeremy's dishes pay homage to his British upbringing and take on modern British food including an amazing onion gravy recipe that would do any pork sausage sitting atop the perfect mound of creamy mashed potato proud. Other dishes to stand out are the pork chops in fennel seed crust & pot roasted pork. It's not all a meat lovers feast though with several, beautiful & lighter fish and seasonal vegetable dishes represented as well.
Jane displays her delicate touch in creating beautiful deserts such as the pistachio & rose petal nougat and mandarin crème brulee that are perfectly balanced and moreish. The picture alone of her cream cheese, chocolate & coffee brownies is to die for before you have even taken a bite.
Together they create food that you wish you could come home to each night and i only wish there was a Bistrode in every suburb so it could be your local as well.