Good Food Month adventures 2014, Captain’s Log:
After absolutely stuffing my face at the Single Origin, The Malaya, Nomad, The Henson, Asia Town, and the Night Noodle Markets, it’s now time for The Great Texan Smokeoff at the Erko, featuring their brand spanking new smoker!
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Baker’s Delight has added a new type of bread to their stable – Turkish Bread. I didn’t know why it took them so long, but given that it’s one of my favourite bread types, I’m just glad that I’ve now got a convenient way to get my turkish bread fix.
So to celebrate the launch of their Mediterranean Range, Baker’s Delight is giving away essential bread tools right here on Insatiable Munchies!!
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Eastwood has stealthily become a bit of a food hub, what with places like The Mandoo opening and offering amazing noodles and dumplings, and other stalwarts like Jean’s Chilli Chicken continuing to offer their brand of fire breathing late-night eats!
So when I heard that there was a new Japanese restaurant opening up down the road, I simply had to go and give it a go!
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I’ve often said that I’m on a diet all year so that I am allowed to gorge during Good Food Month – and with events like the Night Noodle Markets and Asia Town, I think I’ve gotten my diet’s worth.
But it doesn’t mean I can’t still use the excuse to get some breakfast!! Cause a girl’s gotta eat right?
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We all know that the Sydney Morning Herald Good Food Month has always been about the food – like the ever popular Night Noodle Markets, for example – but sometimes, in the midst of all the gorging, we forget that it’s also about the chefs!
And they were sure present at Asia Town – a celebration of Asian Street Food, seen through the eyes of amazing Australian chefs.
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I get inspired by the strangest things, sometimes. This time it comes in a bottled condiment, called Yuzeful, which I found at the condiments table (every restaurant should have a condiments table) at Chanoma Cafe in the city. It tasted like a funky delicious Japanese Tabasco.
And in my kitchen, that means a new recipe!
I need to begin this post by saying that this is not a post about ramen. Yes, delicious bowls of noodles and mushrooms and pork are involved, but this is most certainly not about that.
This, is about a team with a philosophy, and what a philosophy it is.
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It’s that time of the year again. Where Christmas comes early for foodies in Sydney, and a month-long period of gorging begins.
It’s time, for GOOD FOOD MONTH.
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It’s all burgers and fried chicken this week at Insatiable Munchies. Maybe it’s the hot weather. Maybe it’s the tantalising smell of when hot oil meets meat. Or maybe, just maybe, it’s my last hurrah before swimsuit season descends upon us like a good looking man at the beach: great to look at but a lot of effort to attain.
But we try anyway.
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What is contemporary Chinese cuisine?
That was the question that I was hoping would be answered when I attended a discussion with Brendan Fong – head chef of Mr Wong – as part of the Celestial Tables Exhibition presented by the Museum of Sydney.