Il Postino Wentworth Falls
Recently, a chef asked me some pointed questions on Twitter about links I was posting.
“Do you genuinely enjoy X’s blog, or do you actually getting paid to promote this?”
I don’t get paid for one single thing I tweet.
I doubt I ever will. You tend to make better money as a lawyer…
In any event, I politely explained that I enjoyed the blog posts I was sharing, and furthermore, enjoyed sharing good quality, creative content.
I also explained that having been a lawyer for 10 years, I was familiar with the disclosure requirements for these matters, and should I be in the unlikely situation to be paid to tweet, I would follow it with a disclosure similar to #ad or #sponsored, as is common on Twitter.
All’s well that ends well, and I think everyone was satisfied after that Twitter discussion. I was, at least. 😀 But it has made me more cautious about disclosing friendships in blogging spheres.
How does this all relate to eating at Il Postino’s?
I know three of the staff, and North Nomad and I spent New Year’s Eve with them. Though, I didn’t tell my friends when I was coming up to eat at their café, so they didn’t know they were cooking for me even when I ordered. Definitely no special treatment and I definitely paid for my own meal!
So how was my incognito experience at Il Postino’s?
Il Postino’s sits in the serene quiet of Wentworth Falls in NSW’s Blue Mountains. You’d think all of the mountains area would be quiet, but Katoomba, Leura, and Blackheath can all get a bit hectic on a sunny weekend.
The café is in the old heritage listed post office. The outdoor dining area is pretty, spacious and leafy. On the day I visit, it’s busting at the seams inside with families chatting and laughing. I seat myself outside and check out the menu.
I’m visiting for lunch. I need something light, but substantial enough that I don’t go hungry. I order the chickpea salad without haloumi. It’s the perfect size for my appetite, and there’s a plentiful serving of chickpeas.
After being in Thailand, where chefs seem to put huge chunks of red onion into salads, it’s nice having thinly sliced red onion in this chickpea salad. The vinaigrette is light and adds a nice tanginess to the salad. The only possible way it could be improved would be by adding capers. Capers improve EVERYTHING.
After lunch, I pop into the kitchen and say hi to Joey and Matt, and meet the chef. It’s always interesting seeing behind the scenes – I’m always struck by how neat and tidy chefs are. When I’m testing out recipes and cooking for friends and family, mine looks like a bomb hit it!
Happy with my lunch, I get back on the road to go back down to the Hawkesbury.
Location: 13 Station St, Wentworth Falls NSW 2782 Australia
Contact Details: Phone – (02) 4757 1615 Email – firstname.lastname@example.org