I was first brought to Marrickville by the promise of banh beo – Vietnamese rice cakes with shrimp, much like chwee kueh, the Singaporean version that’s my absolute favourite.
But instead, I found Banh Mi, and with a queue as long as Marrickville Pork Roll had, you don’t just walk past it.
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As much as foodies like to pretend that we eat fantastic food ALL the time, the truth of the matter is that sometimes we are driven to settle for the average; to see food as fuel/something to prevent us from embarking on a murderous rampage sparked by irritation borne of hunger.
And once in awhile, those food court solutions turn up something surprising, that make us feel a lot more foodie, and a lot less food victim.
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It’s summer, and that means it’s the dreaded swimsuit season. Dreaded, for this foodie, because it heralds the end of what’s meant to be seasonal gorging and gluttony. And the beginning of a tenuous time of watchful eating, because we all want a little more beach body, and a little less beached whale.
Enter Banana Blossom Asian Salads, who are touting themselves as an easy breezy healthy lunch solution, just in time for the beach season.
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It’s been a very Good Food Month for me (heh heh), with breakfasts at Single Origin, Asian street food with Sydney top chefs, and crazy awesome bites at the Night Noodle Markets!
This time, it’s lunch, at yet another Surry Hills hotspot, Nomad.
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I think salads can often be maligned as a boring, bitter, only-eat-if-you-got-no-other-option type of dish. And sometimes, salads are the forgotten cousin, thrown into a menu as a side so that some people can push around salad leaves on their plate to assuage their guilt.
Well, salads don’t have to be sad, and if you’re not a fan of leaves, they don’t have to be leafy either!
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In trying to make a cuban sandwich the other week, I dropped by my local butcher to buy some pork shoulder. While I was there, I noticed that they had chicken hearts on special, so naturally, I had to get myself half a kilo’s worth.
Naturally.
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