Date Archives August 2015

Get in my belly: Mr Crackles, Darlinghurst

Review August 31, 2015 1 Comment

Sydney Food Blog Review of Mr Crackles, Darlinghurst

So the thing is, when foodies get together, we never stop at just one lunch. Just like a hobbit, second and third lunches are quite socially expected, which led us to stop at Mr Crackles, after picking up our $2 rolls at Monsters Rolls!

Cause, uh, we need to more rolls to compare standards right?

Crackles Classic, $13

Yes, we’ll roll with that. So by strong recommendation, we got the Crackles Classic, $13, and the Sticky Pork Fries, $12, to share.

Sticky Pork Fries, $12

The verdict? The Crackles Classic rolls were…well, they were the victim of overhyping. The pork crackling was lovely, but the actual pork was a touch dry. It was photogenically stacked on top of the baguette, but that made it kind of hard to eat. It was meant to come with “vietnamese salad”, but there was nothing about it that was like the salads in the bahn mi from the obscure corner bakery that I’ve come to know and love.

The Sticky Pork Fries, on the other hand, were AN ABSOLUTE WINNER. Served with a creamy ranch dressing, the sweet tender pork coated crispy fries that just kept me going bite after bite. Definitely worth the trip just for that alone.

Maybe sticky is the key. Sticky err-thang.

This meal was independently paid for.

Mr Crackles
155 Oxford Street
Darlinghurst, NSW
Phone: 02 8068 2832
Website: www.mrcrackles.com.au

Rawr! Monsters Rolls, Darlinghurst

Review August 30, 2015

Sydney Food Blog Review of Monsters Rolls, Darlinghurst

Some girls like clothes shopping together. Some girls like doing each others’ hair. And the rest of us…well we eat together. And that’s pretty much what Christine and I decided to do on a day off together – check out the brand new Monsters Rolls on Oxford St!

It also helps that there was the promise of $2 rolls.

Beef Roll

Pork Roll

You can’t go wrong if it’s only going to cost $2 right?

Well, I don’t actually know what full price is going to be, but for $2, it was okay. Like in a maybe-if-I-was-in-the-area-and-didn’t-have-anything-planned sorta way. The bread was a touch underdone – which I don’t know whether was because it was designed that way, or because they had to just pump out so many rolls to keep up with the queue. The meat filling – we tried beef and pork – was quite flavourful, but was not quite able to balance out the lacklustre bread. A bit of a domino effect, but what can you do?

The salad and pickles weren’t quite as punchy as the Banh Mi that we are used to, and I was really looking for more tang in each mouthful. The Beef Roll provided slight amusement in tasting like a cheeseburger without the cheese, and much giggles ensued.

I’ve never patronised the Monsters Rolls Food Truck, but based on this first taste, it feels like they might have a bit of work to do, especially with Mr Crackles and Rolls Vietnam on the same street, providing stiff competition for the diners’ dollar. Maybe a re-visit in a few months is in order.

Unless something else comes up.

This meal was independently paid for.

Monsters Rolls
4/113-115 Oxford St
Darlinghurst, NSW 2010
Phone: 02 8354 1417
Website: http://monsterrolls.com.au

Muummy dearest: Muum Maam, Surry Hills

Review August 26, 2015

Sydney Food Blog Review of Muum Maam, Surry Hills

The horrible thing about having a new full time day job is being so out of the loop! Not that I’m complaining about the consistent income and getting to cook all day, but it does create situations where I’m at a loss about where to go for lunch.

Like when I met up with Simon, from The Heart of Food, and we just had no idea where we wanted to eat..

And the clock was ticking.

Crab and prawn rice net spring rolls with plum sauce, $6

Oh, didn’t I mention that my day job was actually a night job? Yeah. #ThisRestaurantLife.

Anyhoo, we ended up at Muum Maam, which seemed to tick all the boxes: close to the station, interesting food, and a seemingly quick turnaround time.

Wok-fried calamari, snake bean, snow peas & kafir lime leaves with red chili paste, $15

And I mean quick. All the food came out within the first 5-10 minutes, even with a slight queue happening because it was bang on lunchtime. And there didnt seem to be a drop in freshness or flavour at all! The Crab and prawn rice net spring rolls with plum sauce, $6, were an instant hit, with a flaky shell that ensured the requirement of a lint roller afterward. The hot, steaming filling was fairly generous, and the plum dipping sauce rounded out all the sweet/savoury flavours that the Thais do incredibly well.

The Wok-fried calamari, snake bean, snow peas & kafir lime leaves with red chili paste, $15 (one of the specials of the day) was mildly spicy, with tender rings of calamari on a bed of crisp vegetables and sweet steamed white rice. Comforting and fresh, this is one of those dishes that leave you so light, you feel like a responsible adult who’s eating healthily.

The pad kee mao (rice noodles stir fried with sweet soy) was good but not quite on the level of the others, which made me wish we spent the $14 on something else more interesting like a papaya salad instead.

The prices were just a touch elevated for Thai food in the vacinity, but it was reflected in the care that was taken in preparing the food. Nothing was just dumped unceremoniously on the plate (which has totes happened to me before), and the staff were polite, efficient, and happy to be there. All good points in my book.

Makes me wonder what the dinner menu is like. Have you been? What did you order?

This meal was independently paid for.

Muum Maam
Shop 1, 50 Holt Street
Surry Hills, NSW
Phone: 02 8317 4931
Website: http://www.muummaam.com.au

Nuts for Coconuts: Coco Joy, Bondi

Review August 23, 2015

Sydney Food Blog Review of Coco Joy, Bondi Junction

You know how everyone has a strange food thing? I mean, I know someone who likes strawberry flavoured things, but not strawberries. Go figure.

Well I actually have a thing too: while I LOVE fresh coconuts, I never did like coconut cream, or milk. So when I got the invite to visit Coco Joy’s first retail store and sample their coconut-made products, I approached with one part excitement, one part apprehension..and 2 parts hunger.

Because hunger always wins.

The verdict? The Acai bowl is MASSIVE, but also a very satisfying breakfast. I’ve been on the fence about most acai bowls I’ve come across, but there was something about the semi-frozen fruitiness that was really appealing. The pina colada smoothie also had the same frozen fruitiness, so also a winner.

The ice cream, however, had me on the fence. Made with coconut cream, it didn’t turn out as smooth as dairy-made ice creams. The cookies and cream was still quite a satisfying flavour – made from a recipe provided by the man who invented the cookies and cream flavour himself – but the salted caramel was (I felt) overpowered by the coconut flavour, which kinda defeats the purpose.

I know that there has been a big trend of coconut being healthier for you and all that, but I’m really all about the flavours (assuming you don’t have an allergy to lactose). And I just don’t think that the ice cream really compares to the full flavours of dairy-made ice cream.

But on the upside, the menu items that fully utilise those coconut flavours – namely that Acai bowl and the Smoothies – are a great, delicious start to the day.

Insatiable Munchies dined as guests of Coco Joy.

Coco Joy
Shop 5029, Level 5
Westfield Bondi Junction
500 Oxford Street, Bondi Junction
Phone: 02 9389 1990
Website: http://www.cocojoy.com

Three little piggies went to market: Hungry Wolf, Wollongong

Review August 21, 2015 1 Comment

Sydney Food Blog Review of Hungry Wolf, Wollongong

The tale of the three little piggies has always been one of my favourites – after all, who can’t identify with the poor wolf who was obviously just hangry?

And we all know that you’re not you when you’re hungry. 😉

So I was very delighted to receive an invite to the Hungry Wolf, a sister of the whiskey bar, the Howlin’ Wolf.

Heirloom Tomatoes, Buffalo Mozzarella, Balsamic Dressing

I was originally expecting smokey barbecues to go with the whiskey theme, but was instead (pleasantly) surprised by fresh, light food, very comparable to whatever we can find in Sydney.

Pork Belly Po’ Boy, $10

We started with a salad of Buffalo Mozzarella, Heirloom Tomatoes and Balsamic Dressing – just fresh but savoury enough to whet our appetites. The tomato wedges were lightly crumbed to provide a crisp exterior, and the mozzarella was creamy and delicate.

But the star of the whole lunch, was really the Po’ Boy.

Po’ Boys originated from New Orleans, and is basically a variation of a sandwich. But like, BEST SANDWICH EVER level of awesome. Hungry Wolf uses a soft yet crusty bread to hold a delectable pile of whisky braised pork belly, slaw, chilli, aioli and green apple. It was way more satisfying than a banh mi – and that’s saying a LOT coming from me – and the thinner-than-shoestring fries just finished the package for me.

I could have eaten this all day every day and still come back for more.

Pearl Barley and tomatoes, with Beef Brisket

But the downside to an amazing dish? It’s hard for the others to stack up. The Pearl Barley and Tomatoes with Beer Braised Beef Brisket was a lovely wintery dish that was hearty without sitting too heavy in the belly, but really, after the addictive mix of textures and flavours in the Pork Belly Po’ Boy, nothing was going to ever be good enough.

Who knew that a humble sandwich would have come out on top?

And I really respect the vision there, too. When chatting to the chef, I learned that there was a very deliberate balance struck between vision and price point. He would have loved to use top ingredients at every turn, but because of the lack of supply in Wollongong, and the importance of keeping the food affordable, he had to make comprimises in the execution. Not that you’d realise it, given how expertly he’s navigated the murky waters of substitution.

The vibe at the Hungry Wolf certainly screams family, with a small team that really seem to love their jobs. I was given suggestions when offering by someone who has actually eaten from the menu (it’s rarer than you think) and who had their own notes of why they loved those dishes so much.

It’s got great potential, and if this is what the lunch menu looks like, I would be very interested in seeing how dinner pans out.

Now to just figure out the secrets to teleportation…

Insatiable Munchies dined as guests of Hungry Wolf.

Hungry Wolf
53-61 Crown Street, Wollongong
Phone: 0417 265 272
Website: https://www.facebook.com/hungrywolfkitchen

I saw the angel in the marble: Rengaya, North Sydney

Review August 19, 2015

Sydney Food Blog Review of Rengaya, North Sydney

“I saw the angel in the marble and carved until I set him free.” – Michelangelo

I think I finally understand what Michelangelo meant. I mean, I was never really good at Art History, but when faced with such beauty, I think there’s no way I can miss what he meant.

Because surely, he was talking about the marble in a 9+ piece of wagyu beef right?

Premium Wagyu Beef Sashimi, $18.90

Wagyu literally translates to “Japanese cow”, and refers to a breed of cow that naturally produces meat with an amazing amount of marbling. And you know what this fat does? It gives you a super tender, deliciously melt-in-your-mouth piece of meat.

And I am TOTALLY addicted.

Rengaya, in North Sydney, has a wide selection of wagyu beef available for their Japanese tabletop BBQ, and we were totally spoilt when we got invited there for dinner!

Salmon Belly Sashimi, $17.90

Duck with BBQ Sauce, $24.90

Of course, wagyu wasn’t the only thing on the menu: Japanese restaurant staples like salmon sashimi and salads were also options for us to choose. The BBQ menu also had items like duck and – the all important litmus test for how they treat and store meat – offal.

Assorted Ambles, $19.90

Curiously labelled Assorted Ambles, the the offal in this case was a selection of intestine, tongue, liver and kidney. Marinading provided two functions – to flavour the meat and to help it last longer in storage. The result, is a series of mouthfuls that are deliciously savoury, and a perfect match to fluffy Japanese rice.

Premium Wagyu Amusement, $49.90

But the main event is always the wagyu, and there is a platter with an assortment of cuts to suit our needs. Because I don’t discriminate when it comes to meat. =)

Bright red wagyu so fresh you can eat it thinly sliced as sashimi – seriously, you should try it sometime. It’s so delicate! – These mouthfuls of meat pair especially well with the smoke off the hot coals.

Speaking of mouthfuls, it’s a very good idea to order the salad leaves with accompanying sauces, so that you can wrap up the meat, Korean BBQ style. Because…salad. And also because it’s freaking delicious. Don’t say I don’t tell you about the good stuff!

BBQ Squid, $13.90

Foil Yaki Garlic, $8.90

And if you’re afraid of getting attacked by vampires on the way home – or, you know, you just really like garlic – the Foil Yaki Garlic is an insanely good excuse for anti-vampire breath. Peeled garlic is basically cooked over the barbecue in melted butter, and the rich smokey flavour puts a satisfying end to any True Blood fantasies you might have ever had. Or will ever have.

Yukke Bibimba, $19.90

Not keen on barbecue? (What’s WRONG WITH YOU) Then there are also a la carte selections like the Yukke Bibimba, which, like the Korean Yukke, features amazingly fresh raw beef on a hot stone bowl of rice and vegetables. The Oxtail porridge was also rice and full of flavour, if not a touch heavy on the chilli oil.

Wa Dessert Platter

And just when we thought that we couldn’t eat anymore, dessert. Because…do I really need to justify why I’m such a fatty anymore? You read the blog right? In the haze of my resulting food coma, I remembered being pleasantly surprised by the creamy matcha creme brûlée – breaking open that caramel top always makes my day – and not much else.

This is definitely one of those places that you’d want to go with a group – otherwise be prepared to be so stuffed cause you’ll just want to order EVERYTHING – and if you’ve got your Washoku Lovers card on you, you can also get a portion of Premium Beef Rib (2pc) & Premium Beef Loin (2pc) for $20 ($35 RRP). Win-win, right?

Also, great way to test potential dates. If they are still interested after the Foil Yaki Garlic, they’re a keeper. =)

Washoku Lovers is a free membership programme that gives you perks to many Japanese restaurants in Sydney! We also have visited other restaurants participating in the Washoku Lovers programme, like Suminoya and Oiden! To find out more about the programme and sign up, visit www.washokulovers.com.

Insatiable Munchies dined as guests of Rengaya and Washoku Lovers.

Rengaya
73 Miller Street
North Sydney NSW
Phone: (02) 9929 6169
Website: www.yakiniku.com.au/rengaya/

Hayes St Wharf Bistro, Neutral Bay

Review August 17, 2015

There’s something that they don’t tell you about cooking school when you sign up: that the education is nearly a decade behind what’s currently happening in the food scene.

Scallop and crab boudin blanc, tomato crab bisque and black caviar, $18

Chicken Liver Parfait, Cherry Marmalade and Brioche, $16

Sticky Wagyu Brisket Bourginon, Caramelised Shallot and Truffled Mash, $30

Roasted Half Duck, Gnocchi and Cherries, $36

Hand cut chips with Rosemary Salt, $8

Rhubarb Blanc Mange, Cinnamon Crumble, Apple Sorbet, $14

Hayes St Wharf serves up perfectly tasty food in lovely, relaxing surroundings. The expectation and the experience was a touch disparate, though – the information I had pointed to a modern style of French dining, but the experience felt fairly old school. Boudin blanc, bourginon, blanc mange…these just transport me back to cookbooks of the late 80s and early 90s, though not entirely in a bad way.

Except for the French rap music playing in the background. That was new school, a bit…odd. To me, at least.

Front of house also didn’t have too much off-the-cuff knowledge about the food, which is slightly worrying – sure, you can always find out from the kitchen, but it causes a break in the seamless experience of being in safe hands.

It is, though a nice little place to catch up with friends or have a date night – you can hear each other talk and there’s a professionalism to it all without being too intimidating. Shame that it can’t capitalise a bit more on the surrounding views, though, it would have really made the travel time more worthwhile.

Insatiable Munchies dined as guests of Hayes St Wharf Bistro.

Hayes St Wharf Bistro
13 Hayes Street
Neutral Bay, Sydney, NSW
Phone: 02 9908 1133
Website: www.hayesstwharfbistro.com.au/

The cheese of it all! Nuffnang Product Talk: Frico Cheese

Product Review August 16, 2015

I’ve always had a love affair with cheese. When I was first introduced to camembert as a teenager, I loved it so much I once ate a whole wheel of it in the closet. Like literally, sitting inside of the closet so that no one could come between me and that glorious oozing block.

But I’ve never had as much luck with hard cheeses. Something about the drier texture always said ‘meh’ to me, and while I’ve never disliked it, it has never swept me off my feet.

Well dutch cheese actually straddles the two worlds for me. It definitely classes as a hard cheese, but somehow retains a lovely creamy, almost waxy quality to it that doesnt dry out your mouth like hard cheeses can do. I was given samples of Frico cheese – maasdam, edam, and gouda – and I actually got real hooked on the cumin-studded Gouda. Frico is a Dutch company who’ve been making cheeses since 1898, so who better to rope me into the hard cheese world than such an experienced cheese maker?

And I didn’t have to be in the closet this time!

However. As nice as it was as an eating cheese, it wasn’t quite as good in other applications. The sweetness of the maasdam and gouda meant that it interfered with the aioli that I like to put on my sandwiches, even though it melted nicely. Finely grated, it was an okay cheese for salads, but didn’t really contribute as much as say, parmesan for a kick of sharp flavour.

But who needs to cook with it when you can just EAT THE WHOLE BLOCK?! It may not be a staple in my cooking, but at least now I have a fantastic, rich addition to my cheese platter – which may or may not replace my meals. Shhhhh.

I promise that I won’t get intense about the gouda though. 😉

Insatiable Munchies was provided samples of Frico cheeses for review.

Junk Lounge at Cruise Bar, Circular Quay

Review August 14, 2015

Back in the day, when Sam and I first started dating, we spent a lot of time by the waters near the Overseas Passenger Terminal. After all, the area was shut down due to renovations, meaning that we had a quiet area near the scenic waters to relax and get to know each other.

Well now that renovations are done and the dust has settled, Cruise Bar has reopened and looking to establish itself as a foodie destination. Touting a pan Asian menu on its second level (named Junk Lounge, named after the old world Hong Kong ships), Cruise Bar is jumping in with both feet…by offering Hainanese Chicken Rice.

DUN DUN DUNNNNN.

Because nothing throws down the gauntlet to a Singaporean like putting Hainanese Chicken Rice on the menu.

Lotus root chips with a spicy yuzu salsa, $9

We started off with a selection from the bar menu, because it’s never as much fun when you go straight to the main event. 😉

King Mushroom with Miso Glaze, $5

Tsukune. Chicken on sugarcane with warm tosa-zu & egg yolk, $4

Chef Richard Slarp – previously of Saké – clearly is a master of Japanese flavours and techniques. The Lotus Root Chips with Spicy Yuzu Salsa, $9, is a classy take on the beer snack, with salty crisps and a fresh, tangy topping spiced lightly with yuzu kosho: a Japanese condiment made from yuzu (a citrus that’s like a love child between grapefruit, lemons and oranges) and green chillies. Like nachos, but lighter, and Japanese.

The skewers of King Mushroom and Miso Glaze and Tsukune (chicken mince skewers) are also on point, with the chicken mince fall-apart tender and glazed with tosa-zu, a vinegar dressing that adds a light acidity to the mouthful. Like fairies prancing across your tastebuds. The yolk was sadly missing, but a quick chat with Richard revealed that he didn’t want to waste a whole chicken egg yolk on a single serving of skewer, which while understandable, kinda sucks because it means that you’re missing part of the experience. Especially when it’s printed on the menu.

Maybe a minimum order perhaps?

Black bean beef rib with kimchi steam bun, $6

Rice steamed roll with wood ear mushroom & tofu. Served with ginger, soy & sesame, $4

Other items also make a decent showing, with an impressive attempt at steamed rice rolls, otherwise known as cheong fun. You know those silky, translucent sheets of rice noodles that get rolled up with all sorts of amazing goodies at yumcha like a fragile asian parcel? Yeah, like that. Sure, it isn’t quite as thin and delicate as what we get from dim sum houses, but a spectacular effort for attempting such a difficult and finicky dish nonetheless. The result is something that is more similar to Vietnamese rice paper rolls, and that’s definitely a result that I can live with.

Pork belly banh mi slider with pickled daikon, cucumber & shallots, $7

The food inspired by other parts of Asia, however, doesn’t fair quite so well. The Pork belly Banh Mi Slider, $7, is served on a brioche bun, which while buttery and rich, isn’t what you want from a banh mi. Vietnamese pork rolls have always been served up on fluffy French style bread, with a crust that explodes all over you the moment you take that first bite. The super soft brioche bun seems like a misguided attempt at fulfilling the public’s expectations for both a burger and a pork roll, and disappoints on both counts. The sous vide pork belly with the bun ended up eating really dry, and has none of the juicy – sometimes bordering of sloppy – bite that you want from your pork roll! Hint of mayo, no pate flavour… Needless to say this one was left unfinished.

Hainan chicken rice with chilli, ginger & crispy onions, $36

And the main event: the Hainanese Chicken Rice, $36. Deceptively simple, the components to an authentic chicken rice are many: the rice, the chicken, the chilli, the ginger condiment, and the soup. The chicken, in this case, was overcooked. Traditionally, the chicken is poached in the residual heat of a big vat of chicken stock, and then unceremoniously plunged into ice water to halt the cooking process, resulting in silky flesh and a jelly-like quality to the white skin. Here, the chicken is simmered in chicken stock, and then left to cool in said stock, resulting in overcooked chicken. Added to the fact that chickens in Australia are super lean compared to those in Asia, you have a pretty dry bite. The rice and chilli was actually pretty spot on. The rice was cooked in chicken fat and stock- as all chicken rice should be – and the chilli (a fresh mixture of chilli and ginger pounded to a paste in a mortar and pestle) was the right mix of spice and freshness, and actually enhanced the experience. The ginger condiment was non-existent, and the soup carried a strange aftertaste of strong soy. Which while slightly out of place for my tastes, is perfectly acceptable in the variations of the dish.

Overall, not something I would revisit personally, though for $36, it is a fairly generous portion size and I love the theatrics of serving up the clear soup in a French press, so that you can savour it however you like.

Sesame Ball with split bean, coconut & caramel, $8

Dessert came in the form of a MASSIVE sesame covered ball, with a sticky crust and a fluffy interior reminiscent of mung bean pastries of my youth. The coconut cream and strawberry pieces transport you to a warm holiday spot, and was actually pretty satisfying shared between two people.

I can see Cruise Bar as a great place to spend a Friday night out with friends – the small bites went down pretty well, and the small sizes allow you to pick and choose exactly what you’d like to have. They have some teething problems, sure, but I think that comes with any restaurant that is freshly opened. For example, the waitress, while cordial and polite, didn’t seem to have knowledge of the specifics of the menu – but that can be trained with time – and actually took down one of my orders wrong. Which is kinda not cool considering it was a pretty empty restaurant when we went. The chopsticks-only place setting proved slightly problematic when we were served rice with soup, and the very wide share table made it a touch awkward to share food, sometimes.

But it IS beautifully decorated, and looked out into the twinkling lights of the city, so the you can see just how much potential the experience could have! Just a few tweaks over time, and I’m sure it’ll be spectacular. But in the meantime, go the Japanese inspired dishes. Trust me.

Insatiable Munchies dined as guests of Cruise Bar.

Junk Lounge at Cruise Bar
Level 2 Overseas Passenger Terminal
Circular Quay West, The Rocks, NSW
Phone: 02 9251 1188
Website: www.cruisebar.com.au/

Training like a pro: Sushi Train, Neutral Bay

Review August 12, 2015 1 Comment

Sydney Food Blog Review of Sushi Train, Neutral Bay

Sushi trains have always been a guilty pleasure for me. In Singapore, they are associated with low quality sushi, as the price wars for who can offer up the cheapest plate takes its toll. But does it stop me? No, not really, because just like an addict, I NEED MY FIX.

Now I’ve had my fair share of ups and downs with sushi trains in Sydney, but when I’m promised authentic sushi in this convenient delivery format?

Well, we’ve established that I’m an addict right?

First sign that we were going to have a good relationship? KEWPIE SACHETS.

Yes you heard me. Little sachets of delicious tangy Japanese mayonnaise just circling the sushi train conveyor belt, beckoning you with its siren’s call of creamy decadence. If nothing else, this has sold me.

But it didn’t actually need the kewpie to up the ante. (Who am I kidding, we all need kewpie.) The sushi was fresh and well balanced, and actually fairly good value for money.

No, they didn’t skimp on the good stuff, like some trains out there.

They even had the more creative items like Seared Scallops with Miso Garlic. Crunchy shards of fried garlic add a whole new dimension to an otherwise light and fresh sushi roll, and created moreish bites that kept me coming back for more.

But maybe, uh, keep a few mints on hand?

But if the fried garlic isn’t your thing, there’s also the usual favourites on hand, like the various nigiris, maki rolls and gunkans.

For the hot food lovers amongst us, there are options like
gyozas and agedashi eggplant, but be warned, it doesnt quite compare to the amazing sushi.

Other than it being slightly out of the way, Sushi Train in Neutral Bay actually makes for a great date night destination. Lush dark wood fills the interior, and the food is slightly exotic but not too intimidating. The staff are friendly and non-intrusive, and you know that everything is going to be of consistently good quality. Is it the best selection of sushi I’ve ever had? No. But it sure strikes a fantastic balance between quality, value for money, ambience and accessibility.

And I would know, because I eat A LOT of sushi.

What strikes me as odd is that it’s not quite the same as other Sushi Train outlets that I’ve been to – there is a very marked difference in standards, and it almost seems like this one is a different restaurant entirely to the rest. In a good way, of course.

But who am I to question it? Just pass me the next plate!

Washoku Lovers is a free membership programme that gives you perks to many Japanese restaurants in Sydney! If you have your black Washoku Lovers card, flash it at Sushi Train Neutral Bay to get a free serving of sake! We also have visited other restaurants participating in the Washoku Lovers programme, like Suminoya and Oiden! To find out more about the programme and sign up, visit www.washokulovers.com.

Date Archives August 2015

Get in my belly: Mr Crackles, Darlinghurst

This meal was independently paid for.

Mr Crackles
155 Oxford Street
Darlinghurst, NSW
Phone: 02 8068 2832
Website: www.mrcrackles.com.au

Rawr! Monsters Rolls, Darlinghurst

This meal was independently paid for.

Monsters Rolls
4/113-115 Oxford St
Darlinghurst, NSW 2010
Phone: 02 8354 1417
Website: http://monsterrolls.com.au

Muummy dearest: Muum Maam, Surry Hills

This meal was independently paid for.

Muum Maam
Shop 1, 50 Holt Street
Surry Hills, NSW
Phone: 02 8317 4931
Website: http://www.muummaam.com.au

Nuts for Coconuts: Coco Joy, Bondi

Insatiable Munchies dined as guests of Coco Joy.

Coco Joy
Shop 5029, Level 5
Westfield Bondi Junction
500 Oxford Street, Bondi Junction
Phone: 02 9389 1990
Website: http://www.cocojoy.com

Three little piggies went to market: Hungry Wolf, Wollongong

Insatiable Munchies dined as guests of Hungry Wolf.

Hungry Wolf
53-61 Crown Street, Wollongong
Phone: 0417 265 272
Website: https://www.facebook.com/hungrywolfkitchen

I saw the angel in the marble: Rengaya, North Sydney

Insatiable Munchies dined as guests of Rengaya and Washoku Lovers.

Rengaya
73 Miller Street
North Sydney NSW
Phone: (02) 9929 6169
Website: www.yakiniku.com.au/rengaya/

Hayes St Wharf Bistro, Neutral Bay

Insatiable Munchies dined as guests of Hayes St Wharf Bistro.

Hayes St Wharf Bistro
13 Hayes Street
Neutral Bay, Sydney, NSW
Phone: 02 9908 1133
Website: www.hayesstwharfbistro.com.au/

The cheese of it all! Nuffnang Product Talk: Frico Cheese

Insatiable Munchies was provided samples of Frico cheeses for review.

Junk Lounge at Cruise Bar, Circular Quay

Insatiable Munchies dined as guests of Cruise Bar.

Junk Lounge at Cruise Bar
Level 2 Overseas Passenger Terminal
Circular Quay West, The Rocks, NSW
Phone: 02 9251 1188
Website: www.cruisebar.com.au/

Training like a pro: Sushi Train, Neutral Bay

Insatiable Munchies dined as guests of Sushi Train Neutral Bay and Washoku Lovers.

Sushi Train
306-308 Military Road
Cremorne, NSW
Phone: (02) 9908 8891
Website: www.sushitrain.com.au/

This meal was independently paid for.

Mr Crackles 155 Oxford Street Darlinghurst, NSW Phone: 02 8068 2832 Website: www.mrcrackles.com.au

This meal was independently paid for.

Monsters Rolls 4/113-115 Oxford St Darlinghurst, NSW 2010 Phone: 02 8354 1417 Website: http://monsterrolls.com.au

This meal was independently paid for.

Muum Maam Shop 1, 50 Holt Street Surry Hills, NSW Phone: 02 8317 4931 Website: http://www.muummaam.com.au

Insatiable Munchies dined as guests of Coco Joy.

Coco Joy Shop 5029, Level 5 Westfield Bondi Junction 500 Oxford Street, Bondi Junction Phone: 02 9389 1990 Website: http://www.cocojoy.com

Insatiable Munchies dined as guests of Hungry Wolf.

Hungry Wolf 53-61 Crown Street, Wollongong Phone: 0417 265 272 Website: https://www.facebook.com/hungrywolfkitchen

Insatiable Munchies dined as guests of Rengaya and Washoku Lovers.

Rengaya 73 Miller Street North Sydney NSW Phone: (02) 9929 6169 Website: www.yakiniku.com.au/rengaya/

Insatiable Munchies dined as guests of Hayes St Wharf Bistro.

Hayes St Wharf Bistro 13 Hayes Street Neutral Bay, Sydney, NSW Phone: 02 9908 1133 Website: www.hayesstwharfbistro.com.au/

Insatiable Munchies was provided samples of Frico cheeses for review.

Insatiable Munchies dined as guests of Cruise Bar.

Junk Lounge at Cruise Bar Level 2 Overseas Passenger Terminal Circular Quay West, The Rocks, NSW Phone: 02 9251 1188 Website: www.cruisebar.com.au/

Insatiable Munchies dined as guests of Sushi Train Neutral Bay and Washoku Lovers.

Sushi Train 306-308 Military Road Cremorne, NSW Phone: (02) 9908 8891 Website: www.sushitrain.com.au/

Mr Crackles
155 Oxford Street
Darlinghurst, NSW
Phone: 02 8068 2832
Website: www.mrcrackles.com.au

Monsters Rolls
4/113-115 Oxford St
Darlinghurst, NSW 2010
Phone: 02 8354 1417
Website: http://monsterrolls.com.au

Muum Maam
Shop 1, 50 Holt Street
Surry Hills, NSW
Phone: 02 8317 4931
Website: http://www.muummaam.com.au

Coco Joy
Shop 5029, Level 5
Westfield Bondi Junction
500 Oxford Street, Bondi Junction
Phone: 02 9389 1990
Website: http://www.cocojoy.com

Hungry Wolf
53-61 Crown Street, Wollongong
Phone: 0417 265 272
Website: https://www.facebook.com/hungrywolfkitchen

Rengaya
73 Miller Street
North Sydney NSW
Phone: (02) 9929 6169
Website: www.yakiniku.com.au/rengaya/

Hayes St Wharf Bistro
13 Hayes Street
Neutral Bay, Sydney, NSW
Phone: 02 9908 1133
Website: www.hayesstwharfbistro.com.au/

Junk Lounge at Cruise Bar
Level 2 Overseas Passenger Terminal
Circular Quay West, The Rocks, NSW
Phone: 02 9251 1188
Website: www.cruisebar.com.au/

Sushi Train
306-308 Military Road
Cremorne, NSW
Phone: (02) 9908 8891
Website: www.sushitrain.com.au/