Why you shouldn’t go to the Soul Fish Cafe in Sydney’s CBD

I went to the soul fish cafe on the corner of Queen Street and Kings Road, in the heart of the CBD last night.

The cafe is a great place to eat and I’m very fond of its fish and chips.

But it was the sight of this strange little fish that made me realise why I came to this cafe in the first place.

The fish is called a ‘soul’ and it is often referred to as a ‘biscuit’.

Soupfish is usually cooked in a pan with salt, vinegar, butter and eggs.

The shell is then peeled and fried and the fish is then boiled for about a minute.

When it is done, it is called ‘soup’.

The soul fish is typically cooked in this same dish.

The salt and vinegar, however, are added at the end, creating a sweet sauce that is usually accompanied by an added side of crunchy, crunchy rice.

This is the way I usually eat soupfish.

But there are some things that I would rather not eat.

The fish is often cooked in oil, so I’ve never had a soul fish oil recipe.

It tastes quite salty.

There’s also the fact that the fish comes in a little bowl, so it is a little harder to wash and peel.

This is where my husband and I found the soulfish.

The first time I saw it, I thought it was a strange looking fish.

The head was long and slim, and there was a tiny mouthpiece on its neck.

The other half was shorter and had a little head and tail that looked like it had a ‘pincer’ in it.

The other part had a big mouth with big, sharp teeth.

I had no idea what it was doing.

I tried to bite it but the fish had other ideas.

It was still alive, but it looked a little sickly.

It had a bit of a limp and its belly was very slimy.

I looked at the fish a lot, but I didn’t like the idea of eating it.

I wanted to eat it, but then I realised it was not what I wanted.

So I put the fish in the freezer.

A month later, I got a message from the chef that said he had made a soulfish for me.

I thought, OK, this is what I’m going to do.

The next day, I was sitting at home and it was ready to go.

It was very tender and had all the good flavour of soulfish, but with more crunch and a bit more salt.

The chef’s wife brought me to the market to pick up the soul.

I thought, Well, I’ll have to wait for a month before I can eat it.

After I had the fish for dinner, I ordered another batch.

I liked the flavour of the soul and the crunch, but the other flavour didn’t feel right to me.

The soul had gone.

So I ordered a second batch and ate it the same day.

I have not eaten the soul for the last 10 years, but a couple of years ago, I decided to try a slightly different soulfish recipe.

I put it in the microwave for 10 minutes and cooked it until the shell was crispy.

And I ate it.

The crunch was still there, but not as intense.

Then I tried the soul at a BBQ.

I cooked it in a frying pan with oil and vinegar.

I didn´t want to use the salt, so the flavour was more complex and not quite as salty.

I still liked it, though.

Two years later, it was still not right.

So the chef asked me if I would make it again.

This time I cooked the soul in a different frying pan, and added some extra salt and sugar.

I then added a few drops of olive oil.

I added the fried soul into the sauce, along with some more butter and the garlic.

It tasted just right.

It has become a part of my life.

The flavours and textures of soul are a very personal thing for me, but when I have the opportunity to have them at home, I love them.