{"id":1260,"date":"2008-05-12T09:05:00","date_gmt":"2008-05-11T23:05:00","guid":{"rendered":"http:\/\/yewenyi.net\/wpblog\/?p=1260"},"modified":"2008-05-12T09:05:00","modified_gmt":"2008-05-11T23:05:00","slug":"na-zdrowie","status":"publish","type":"post","link":"https:\/\/yewenyi.net\/wp\/old\/?p=1260","title":{"rendered":"Na Zdrowie"},"content":{"rendered":"

The subtitle is The spirit of Polish cuisine<\/span><\/a>. I have discussed on several occasions with my Polish work colleagues the idea of going to a Polish restaurant. Originally we considered the one in Auburn<\/a> at the Polish club. But they always have some reason for not going, like, it won’t be like the food made my mum or there is a great schism in Polish society in Sydney between the old and new Poles and they might meet someone from the other side, and heaven forbid, be nice to them. I find this very odd as it never stops them eating Chinese food.<\/p>\n

So I organised for a group<\/a> of much more broadly minded people who actually go out to eat good food to head off to Na Zdrowie<\/a>. The reviews on the internet were very mixed (1<\/a>, 2<\/a>).<\/p>\n

\"\u017curek<\/a>
\u017curek soup with sausage and hard boiled egg with horseradish topping by iwona_kellie<\/figcaption><\/figure>\n

For entr\u00e9e, I had a \u017burek<\/a>, white borscht soup. It was excellent. One of the best soups I have tasted. It had subtle flavours but with a little set of delights in the small chunks of sausage. In the European style, it was a thicker soup than the Chinese would make.<\/p>\n

\"Pierogi\"<\/a>
Pierogi by eugene<\/figcaption><\/figure>\n

For the main, I had the Pierogi<\/a>, fried dumplings in a mixed filling set. This I found disappointing. It is like a the Mongolian dish, a Polish version of Gyoza with a tomato based sauce. The reviewers raved about it. I found myself wishing I had tried one of the other dishes.<\/p>\n

For desert, I had gingerbread<\/a> cake as they had run out of the Baked Apple dish that I ordered. It was really cake, rather a biscuit and a delight to eat. My only complaint, two pieces were too much after all the food we had already consumed. Interestingly, Wikipedia says that it was traditionally dunked in port. I will have to try this one day.<\/p>\n","protected":false},"excerpt":{"rendered":"

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