Get any two pairs with single-vision lenses for just $199, that’s a saving of up to $200. Choose from designer brands like Country Road, DKNY, Tommy Hilfiger, Mimco and more.

Offer ends 30 May. Conditions apply, see instore.

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Treat Mum to something soft, stylish, and comfortable with Peter Alexander’s latest Mother’s Day collection. From dreamy PJs to feel-good loungewear, it’s the perfect excuse to spoil her (or yourself!).

Pop in-store to discover even more gift ideas she’ll love!

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These golden, flaky pastries with a deliciously gooey centre come in two irresistible flavours: choc hazelnut and custard.

Head in-bakery today to try one….or two!

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A rich palette and tactile layering that define the height of the season.

Discover the new collection instore today.

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Book your next waxing appointment with Essential Beauty by calling 8333 0400 and you’ll see the difference by summer!

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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.

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This season, we’re embracing the magic of at-home entertaining — with effortless style and zero stress.

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.

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

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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.

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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.

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