A taste of Italy has arrived at Norwood Place, with ECCOMI introducing a refined bar and bottega experience to The Parade.

Designed to flow effortlessly from morning through to evening, ECCOMI is your go-to for everything from a perfectly brewed coffee to relaxed late-night drinks.

At the heart of ECCOMI is a thoughtfully curated menu of house-made offerings, spanning delicate pastries to timeless Italian classics. Ideal for both a leisurely dine-in experience or a quick bite on the go, every detail reflects a commitment to quality, simplicity and authentic flavour.

Phone: 08 7001 9234
Facebook: Eccomi
Instagram: @eccomi.adl

Open 7 days.

The post ECCOMI NOW OPEN appeared first on Norwood Place.

Set the Table: Host the Perfect Dinner Party, where host Amanda Maiorano transforms the fresh, wholesome flavours of Norwood Place into an elevated dinner party. Think:

• Chicken & Porcini Arancini – visit: Chicken Made Easy
• Roasted Cabbage Wedges with Anchovy Crumb – visit: Norwood Foodland
• Saffron Mussels in Beurre Blanc – visit: Seafood on Parade
• Pork Cutlets in Sage Butter – visit: Bos Taurus Butchery
• And an Espresso Martini Tiramisu that’s part dessert, part cocktail – visit: Norwood Foodland & Parade Cellars

CLICK HERE to view the full recipes!

Need help pulling it together? Pick up a bottle from Parade Cellars, swing past Metro Fresh Norwood for a pre-styled cheese board, or let Let Them Eat take care of the sides — no oven time required. Everything you need to host — all in one place.

Whether you’re planning a relaxed catch-up or a full spread, Norwood Place has the ingredients, inspiration, and local favourites to make it easy.

Hosting? The menu is sorted. Guest? Just bring wine. Always.

Discover the Winter 2025 Issue of SA Style online now, find us on page 34!

The post Set The Table appeared first on Norwood Place.

Norwood is known for its bustling atmosphere and unbeatable café culture, and we’re proud to say, Norwood Place is right at the heart of it all on The Parade.   

You can shop the latest trends at Trenery, Serafina, Peter Alexander, Sportsgirl, Priceline Pharmacy and Essential Beauty.  And for the foodies, there’s Norwood Foodland, Seafood on Parade, Bos Taurus Butchery, Chicken Made Easy, Baker’s Delight and Metro Fresh.  Then to soak up the café culture there’s Cibo, Let Them Eat, St Georges Bakehouse or Saudade Portuguese Tarts!

And with convenient underground and rooftop parking that’s free for the first two hours, you can see why Norwood Place is located in one of the coolest neighbourhoods in the world!

The post Ranked #35 Coolest Neighbourhood appeared first on Norwood Place.

Ingredients
4 Atlantic salmon portions, skin on
Olive oil
Sea salt
1 tsp sumac

Method
1. To ensure a crispy skin, pat dry with paper towel.
2. Rub salmon portions all over with olive oil and season the skin with sea salt and sumac.
3. Preheat a non stick pan to a medium heat, and add a drizzle of oil to the pan.
4. Cook the salmon skin side down for 5 minutes; apply some pressure to the top of the portions with an egg lifter or a fish weight. When crispy and coloured, turn the salmon and continue to cook for a further 5 minutes.
5. Enjoy with fresh lime, dill and tartare sauce.

The post Recipe ~ Crispy Skin Salmon appeared first on Norwood Place.

Dry aging is the traditional way of aging meat to enhance its natural flavour and tenderness. This process changes the beef in two ways.

1. The moisture evaporates from the muscle, creating a greater concentration of flavour and taste.
2. The natural enzymes break down the connective tissue in the muscle which leads to more tender meat.

Over time, the meat acquires a dark colour and thin crust on the exposed surface. To prepare the beef for cooking, this layer is sliced off and the meat is cut into steaks.

No marinades or rubs are recommended for Dry Aged meat… simply season with salt before cooking.

See the friendly team in-store for more information.

The post Discover Dry Aged Beef appeared first on Norwood Place.

The post RECIPE ~ Crispy Skin Pork Belly appeared first on Norwood Place.

Recipe by Bakers Delight

Serves: 1
Preparation time: 5 minutes
Cooking time: 10 minutes

Ingredients
2 slices Bakers Delight Sea Salt Turkish Loaf
2 tbsp peanut butter
1 tbsp honey
1 banana, sliced

Method 

1. Spread peanut butter onto one slice of Sea Salt Turkish Loaf, arrange banana slices on top and drizzle with honey. Spread remaining peanut butter onto second slice of Sea Salt Turkish Loaf, then invert and place over bananas; press firmly.

2. Spray a medium sized saucepan with cooking spray and place over medium heat. Place sandwich onto the hot saucepan and cook until golden brown, 2 to 3 minutes per side.

3. Serve immediately. Drizzle with extra honey if desired.

The post RECIPE ~ Peanut Butter & Banana Turkish Toastie appeared first on Norwood Place.

Serves: 8
Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients
1 Bakers Delight White Breadstick
10g butter
1/2 cup extra virgin olive oil
2 shallots, thinly sliced
1 garlic clove
250g spreadable cream cheese
2 tbsp chopped dill
1 lemon, rind finely grated
300g cracked pepper hot smoked salmon, flaked
1 small fennel, thinly sliced
Dill sprigs, to serve
Lemon zest, to serve
Extra olive oil, to serve
Lemon wedges, to serve

Method 

1. Heat the butter and 1 tbsp oil in a small pan over medium heat. Add the shallot and garlic. Cook, stirring, for 5 mins or until soft and golden. Transfer to a plate lined with paper towel and set aside.

2. Combine cream cheese, shallot mixture, dill and lemon rind in a bowl. Season to taste.

3. Heat a chargrill pan on high. Cut the baguette on an angle into 2cm slices. Brush both sides of the baguette slices with the remaining oil. Cook the baguette slices on the grill for 2 mins each side or until lightly toasted. Transfer to a serving platter.

4. Spread the baguette slices with cream cheese mixture and top with the salmon and fennel. To serve, sprinkle with dill sprigs, lemon zest, lemon wedges and a drizzle of oil.

The post RECIPE ~ Salmon & Fennel Bruschetta appeared first on Norwood Place.

Serves: 36 slices
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients
2 cups traditional rolled oats
1 cup shredded coconut
1/2 cup self raising flour
2 tsp baking powder
1/2 cup sultanas
1/2 cup whole roasted almonds, roughly chopped
1 cup melted butter
1/4 cup honey
2 tbsp tahini
1 packet dark chocolate chips

Method 

1. Preheat oven to 180 degrees Celsius. Line a 20x30cm baking tray with baking paper.
2. In a large bowl, combine all dry ingredients and mix well.
3. In a separate bowl, combine melted butter, honey and tahini, then mix through the dry ingredients.
4. Press mixture into prepared slice tin. Sprinkle the top with chocolate chips.
5. Bake in the oven for 20 minutes or until lightly golden. Remove from the oven and allow to cool for 10 minutes. Whilst still in the baking tin, slice into small bars.
6. Place the slice in the refrigerator to cool and set. When set, bars can be stored in an airtight container in the fridge.

The post RECIPE ~ Oat & Honey Slice appeared first on Norwood Place.

Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients
400ml coconut milk
4 cups chicken stock
2 tbsp chilli bean paste
1 lemongrass stalk, bruised
5cm piece ginger, thinly sliced
1/2 bunch coriander, roots trimmed
2 large chicken breast fillets
1 tbsp fish sauce
Juice of 1 lime
2 tbsp maple syrup
1 1/2 cups brown rice
1/3 cup black wild rice
200g green beans, blanched
Thai basil & mint leaves, to serve

Method 

1. Place coconut milk, chicken stock, chilli bean paste, lemongrass, ginger & coriander roots in a large saucepan over medium heat. Bring to the boil, stirring to combine.
2. Reduce heat to low. Add chicken, cover & simmer for 5 mins, then remove from heat. Set aside, covered, for 25 mins. Remove cooked chicken from stock & set aside. Stir fish sauce, lime juice & maple syrup through stock.
3. Cook rice according to packet instructions. Divide among serving bowls & ladle over stock. Using two forks, shred chicken & divide among bowls. Top with beans, Thai basil, mint & coriander leaves to serve.

The post RECIPE ~ Coconut & Chilli Poached Chicken appeared first on Norwood Place.