ナイジェラ・ローソンさんのインスタグラム写真 - (ナイジェラ・ローソンInstagram)「I nearly didn’t make it back to @ester_au during my stay in Sydney this time but, having not managed a revisit last year, either, I knew I had to eat there again before leaving. I’m so unutterably glad I did. There’s something about the place, and it’s something I feel Australians are so good at: that’s to say, creating pomp-free, laid-back restaurants with extraordinarily good food. ‘Good’ may not sound like the highest praise, but really good food can stop you in your tracks. It does me, anyway. And I’ve been so lucky in my mainly Sydney-bound stay. I return reinvigorated, energised, and inspired! Of course I’m not going to go home and cook like @kylie_kwong, @mrniland, @pasip or, indeed, @mrmatlindsay of Ester, but eating their food has reinforced in me the firm belief that the pleasures of good food have the power to transport us to a better, happier place, and indeed are an occasion of absolute joy in themselves. And I loved every bit of my Saturday lunch visit to @ester_au, the food, the mood, and the kind ministrations of Ollie, who took so much care of our order and us. Being here, you really feel how everyone who works here is part of what makes it so special, so uplifting. . I’ve got too much to say to fit into one post so will spread my Ester-eating over three posts. Here, now, is the Fermented potato bread with trout roe, and a smooth, light and tangy kefir cream, topped with an amber disc of dashi jelly. The first course at my epic lunch at Ester, Sydney, and its confident combination of the gustily robust and elegantly exquisite set the tone for every joy thereafter. Pic 2 is of the roasted Abrohlos scallops, sweet and silky in their beautiful shells, lapped by – she swooned – a golden pool of chicken butter. Some oysters (plus fingerlime mignonette and a fermented chilli sauce) along for the ride, offering fierce briney freshness against the deep lusciousness of the scallops . Pic 3 shows you the fried artichoke, dusted with wakame crumbs in a butterfly kiss of tempura-light coating, and with a jaunty splodge of parmesan custard, like a sumptuous, savoury crème pat! MORE ESTER JOY IN NEXT POST! #sydneyeats #sydney #ester #matlindsay」6月20日 19時57分