Posts by tammi

City Lunches: Baker Bros, Sydney CBD

Review
Heirloom Tomato Salad, $15

Heirloom Tomato Salad, $15Heirloom Tomato Salad, $15

Having mostly studied/worked near Haymarket, I’ve always been spoilt for choice when it comes to lunch options in the city. But Sam, working on the CBD side of things, isn’t quite so lucky.

Which is why long lunch queues can either be the bane of the short lunch break, or a shining beacon of a quality lunch spot that can be the new go-to.

Beef Brisket Sandwich, $13Beef Brisket Sandwich, $13

We ordered the Heirloom Tomato Salad, $15, and Beef Brisket Sandwich, $13, to eat in. The sandwich seemed to me like a sub-par reuben – I need me some cured beef! – but the salad was truly truly delightful. The small, multicoloured tomatoes were lightly dressed with sweet balsamic and fruit olive oil, with pops of savouriness provided by sea salt flakes. The creamy mozzarella ball soaked up the flavours nicely, and made for a fantastic tri-colour bite each time. $15 did seem a bit pricey, but hey, its the CBD.

The service was also cordial and efficient, though not particularly individual, but given how busy it was, I wasn’t expecting the moon.

Now to try that Friday night bar menu…

Baker Bros
Shop 1 56-58 York St
Sydney, NSW 2000
Website: http://www.bakerbros.com.au/

Baker Bros. on Urbanspoon

How are scrambled eggs like actors? Taste Baguette, Sydney

Review
Chipolata and Caramelised Onion Baguette

Chipolata and Caramelised Onion Baguette

Answer: They always arrive overdone.

Geddit? Okay, we might have to go through a few rounds of Sweeney Todd.

But truly. I have a love/hate relationship with scrambled eggs. When cooked correctly, they can be a veritable dream to eat, creamy, silly and luscious, lightly flavoured with the barest hint of salt and pepper.

Too often though, it arrives wayy over cooked, dry and tough, with the yolks and whites splitting into swirls in the solid slab of egg on a plate. And Taste Baguette, unfortunately, is no different.

Free range scrambled eggs, $15Free range scrambled eggs, smoked salmon, creme fraiche, crusty baguette, $15

What really gets my goat, is that I specifically ordered the eggs to be underdone. So no reason to assume that the customer is somehow afraid of undercooked eggs, or that it would create an ease of eating-to-go, because, well I was eating in.

SO WHY WERE THEY SERVED AS THIS OVERDONE MESS???

And for this to be one of the pricier items on the breakfast menu, I expect the cook to be able to undercook eggs when the restaurant has maybe 2 other patrons. Not cool, man, not cool.

Pork and fennel chipolatas, $7.50Pork and fennel chipolatas, caramelised onion, baguette, $7.50

The Pork and Fennel Chipolatas with Caramelised Onions were actually pretty decent, but by this time I’d been rendered so livid by the state of the eggs that I could hardly enjoy it.

Maybe it’s time to start curling up under the covers and return to my depressing Netflix binge. The eggs and I are just not meant to be.

Taste Baguette
1a/68 Market St
Sydney, NSW 2000
Phone: 02 9233 7778
Website: http://www.tastebaguette.com

Taste Baguette on Urbanspoon

Nutella Hot Cross Bun Bread Pudding

Food Recipe 23 Comments
Nutella Hot Cross Bun Bread Pudding recipe - a great way to use up leftover hot cross buns from easter!

Before I came to Australia, hot cross buns were a completely foreign idea to me. Most of the bread I had growing up was savoury, so needless to say when I got exposed to fruit breads, I became obsessed because now it felt like there should be sultanas in EVERYTHING. So I decided to combine my love for bread pudding – it runs in my family, I swear! – and newfound appreciation for the hot cross bun, into a next level dessert to warm you up this winter.

And of course, what’s dessert without a little secret ingredient?

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Wok On! March into Merivale

Festivals Review
Charsiu, stirred noodles and cucumber salad

Charsiu, stirred noodles and cucumber salad

If nothing else, Merivale sure knows how to throw a fantastic party. After the resounding success of the first ever Coogee Foreshore Festival – a little rain can’t stop them! – they’re following it up with another showcase of their renowned restaurants, this time in the form of Wok On! held this time, at the Establishment.

Part of the annual March into Merivale celebrations, Wok On! transforms the Establishment into a marketplace, where Mr Wong, Sushi E, Sunee, and Ms G offers up samples of their best and most popular, saving you the hassle (and budget!) of visiting every restaurant individually to try their wares.

Clockwise from top left: Salt and pepper chicken wings with tofu mayonnaise (4 wings), Ocean trout, green papaya, green nahm jim, guacamole, Stirred egg noodles with barbecue pork, cucumber and coriander salad, Snapper sashimi with white soy dressingClockwise from top left: Salt and pepper chicken wings with tofu mayonnaise (4 wings), Ocean trout, green papaya, green nahm jim, guacamole, Stirred egg noodles with barbecue pork, cucumber and coriander salad, Snapper sashimi with white soy dressing

Clockwise from top: BBQ chilli prawn with chilli and lime dressing, Steamed scallop and prawn shumai, Steamed wild mushroom with water chestnutsClockwise from top: BBQ chilli prawn with chilli and lime dressing, Steamed scallop and prawn shumai, Steamed wild mushroom with water chestnuts

Standouts for me include the Sweet and Sour Lamb Ribs from Ms G’s, the BBQ Prawn with Chilli and Lime
dressing from Sunee, and the Steamed Wild Mushroom with Waterchestnut dim sums from Mr Wong. The Lamb Ribs were shiny and sticky sweet, with a fragrant freshness of the coriander it was topped with. The tender meat clung to the bone in a futile attempt to resist, while the crisp outside stoically provided much needed texture to cut through the sweet soy glaze. The BBQ Prawn, while simple, used the firm sweet meat of the prawns to their full potential, with a bright, acidic dressing to provide a foil to the smoky, lightly charred exterior. And the Wild Mushroom and Waterchestnut dumplings were a surprise favourite. I was so gunning for the Prawn and Scallop Siu Mai because it was just so epic when I had it at the Coogee Foreshore Festival, that I was blindsided by mushroom dumplings that just exploded with a rich savoury flavour, before giving way to the light crispness of the waterchestnut pieces. And in a David vs Goliath sorta situation, the Mushroom dumplings very cunningly and slyly slid into first place.

But really, when the giants of Merivale come together in an event like this, there are only winners. And I’m coming out on top because I have dumplings.

If you’d like to join the festivities and check out what else is going on for March into Merivale this year, you can pop on over to their website for more information.

Insatiable Munchies dined as guests of Merivale.
Ms G’s
155 Victoria St
Potts Point, NSW 02011
Phone: 02 8313 1000
Website: http://www.merivale.com.au/msgs/

Ms.G's on Urbanspoon

Mr Wong
3 Bridge Lane
Sydney, NSW 2000
Phone: 02 9240 3000
Website: http://www.merivale.com.au/mrwong/

Mr Wong on Urbanspoon

Sunee’s Thai Canteen
330 George St
Sydney, NSW 2000
Phone: 02 9240 3000
Website: http://merivale.com.au/palings/menu/2784/

Sunee's Thai Canteen on Urbanspoon

Sushi E
252 George St
Sydney, NSW 2000
Phone: 02 9240 3041
Website: http://www.merivale.com.au/sushie/

Sushi E on Urbanspoon

One a penny, two a penny: Hot Cross Bun Cocktails!

Food Recipe 4 Comments
Hot Cross Bun Cocktails for Easter! Served in a hollow Chocolate Easter Egg

Coming from a country that isn’t all that into Easter celebrations, I think I’ve properly embraced this time of year since moving to Australia. As soon as the last licks of Christmas clears off the shelves of the supermarket, Easter charges right in, with Hot Cross Buns and so much chocolate and related confectionary you can see children’s footprints trailing up the walls.

I love a good spiced fruit bread, and hot cross buns to me are convenient, travel sized portions for all your fruit bread needs. Inspired, I decided that those flavours would work fantastically in a cocktail, served (of course) in an Easter Egg.

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Le Bon Ton, Collingwood

Melbourne Review Travel
The smoker's lot - Beef brisket, chicken, pulled pork and pickles

The smoker's lot - Beef brisket, chicken, pulled pork and pickles

Fire, smoke and brimstone charcoal – is there anything more glorious than a good barbecue? Le Bon Ton in Collingwood is serving up American style barbecue and sides, and we took a trip for some of that deep south.

Crab CakesCrab Cakes – Gulf style with streaky bacon, bell peppers, celery & Old Bay aioli, $16.50

The Smoker's LotThe Smoker’s Lot, $49

Jerk Seasoned Onion RingsOnion rings – Beer battered & jerk seasoned, $10

Potato Salad with Spring Onion, Dill, Pickles and MayoPotato Salad with spring onion, fresh dill, pickles and mayo, $8.50

The Smoker’s Lot is a fantastic tasting platter to begin with, if not a bit on the measly side. The meats were not particularly mind blowing, but it was of a very decent quality. If this was just based on the meats alone, I think The Erko comes out on tops. The Onion Rings were an extremely pleasant surprise – super crisp and light, with a killer aioli on the side spiced with the all-famous Old Bay Seasoning. They also brought a pretty strong potato salad game too, with pops of acidity from the pickles cutting through the creamy potatoes and mayo.

Service wise, it was polite, if not a bit absent, which I can understand because there didn’t seem to be many members of staff around for a packed outdoor AND indoor area. You get more bang for your buck if you’re sharing with friends, and it’s a great atmosphere, especially if you’re sitting outdoors.

Now, if you’ll excuse me, I need to get my hands on some potato salad.

This meal was paid for independently
Le Bon Ton
51 Gipps St
Collingwood, VIC 3066
Phone: 03 9416 4341
Website: http://www.lebonton.com.au/

Le Bon Ton on Urbanspoon

Did someone say roast duck? BBQ One, Eastwood

Review 1 Comment
Roasted Duck on Rice, BBQ One, Eastwood

Roasted Duck on Rice, BBQ One, Eastwood

Before there was all the ramen, food festivals and fine dining, there was meat on rice. From charsiu to siu yok to braised duck, this simple combination represents a staple-turned-addiction that has contributed to my ever-burgeoning muffin top.

Complimentary Pork Soup, BBQ One, EastwodComplimentary Pork and Peanut Soup

BBQ One in Eastwood is the closest I’ve had in Sydney to the favourites I grew up with, displaying their selection of meats on steel hooks in front of a glass window, beckoning to passers-by like hookers in the red light district of Amsterdam.

Roasted Duck on Rice, BBQ One, EastwoodRoast Duck on Rice

The Roast Duck Rice consisted of a generous serving of rice and duck maryland with skin the shade of orange that you might mistake it for an oompa loompa. No need to adjust your television sets though, it’s perfectly normal. You can’t really go wrong with roast duck in my books, but what I really enjoyed was the lightly oiled rice drizzled with a soy based dressing, which I’m pretty sure contains some of the master stock used to braise some of the meat items on the menu.

It’s like an absolute meat fest in there, and it’s amazing.

Braised Offal on Rice, Barbecue One EastwoodBraised Offal on Rice

For the more adventurous, I strongly recommend my usual order: a selection of braised offal on that same oiled rice. Pork stomach, tongue, ears and intestine are roughly chopped and laid over rice, drizzled with that same master stock dressing that comes with all the dishes. It may not sound pretty but if I could find the budget or the diet that allows me to have this every meal for every day of the week, I would. Pro tip: order a side of ginger and shallot sauce for an extra $0.50 – the amazing aromatics of the sauce augments all the savoury meaty flavours on the plate.

The service is efficient and civil, and the portions are large enough to feed two moderately hungry people with one plate. It’s not a five-star date night place, but it’s a favourite with the locals for the super simple, quick, in-and-out sort of dining.

Okay, so maybe it could be a date night place.

This meal was independently paid for.
BBQ One
181 Rowe St
Eastwood, NSW 2122
Phone: 02 9874 5332

BBQ One on Urbanspoon

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Spectrum Now

Festivals Review 1 Comment
Mary's Cheeseburger

Mary's Cheeseburger

Man, I really LOVE food festivals. From Taste, to Good Food Month, to the Lunar Markets, anytime I can food crawl without moving more than 2 steps between stalls is a good time indeed.

Needless to say, when I got
the invite to sample the stalls at the Nosh Pit for Spectrum Now, I was absolutely chomping at the bit to get sown there.

Pork belly and Fried Mushroom Gua Bao from Bao StopPork belly and Fried Mushroom Gua Bao from Bao Stop

Curated by Luke Powell of LP’s Quality Meats, the Nosh Pit consists of two rows flanking either end of Spectrum Now, and features heavy hitters like black Star Pastry, Mary’s, and of course, LP’s Quality Meats.

We begin the night of binge feasting by tucking into a selection of Gua Baos from Bao Stop. Originating in China, Gua Baos consists of savoury fillings sandwiched between an oval shaped soft milk bun. Pork belly is most traditional, accompanied with mistard greens and thick brown braising gravy.

And we don’t want to break tradition.

Their pork belly bao was fall-apart tender, juxtaposed with the crunch of the pickled mustard greens. The Mushroom was my favourite, with battered oyster mushrooms smothered with a satay-type peanut sauce. Maybe it’s the chilli – and we always give extra points for chilli – but I would happily take the mushroom over the pork any day.

Insatiable Munchies dined as guests of Bao Stop
Bao Stop
Location Varies-See Fb
Sydney, NSW
Phone: 0420 305 355
Website: https://www.facebook.com/baostopsydney

Bao Stop on Urbanspoon

Seared Salmon Salad from Bondi's BestSeared Salmon Salad from Bondi’s Best

With the indulgent comes the healthy, because.. eat your veggies.

Chicken Egg Wrap from Bondi's BestChicken Egg Wrap from Bondi’s Best

I had heard that Bondi’s Best was known for their seafood, but the surprise of the night was actually their gluten free egg wraps for me. Instead of a flour wrap, they used a thin sheet of fried egg to roll up ingredients like poached chicken, or persian feta and spinach. Served cold, it was a fantastic light option that would be amazing on a warm balmy day. I was really impressed that the egg wrap wasn’t dried out, but was still strong enough for the wrap not to fall apart. Well done.

Insatiable Munchies dined as guests of Bondi’s Best
Bondi’s Best
Shop 1 39-53 Campbell Parade
North Bondi, NSW 2026
Phone: 02 9300 9886
Website: http://www.bondisbest.com.au/

Bondi's Best Seafood on Urbanspoon

Sandwiches from LP's Quality Meants

Of course, if you are a fan of smoke, you can’t walk past LP’s Quality Meats without getting a little something something. And we got it, in the form of a Smoked Sausage Roll and Smoked Beef Roll. The sausage was nicely paired with a nice harissa, but I much preferred the smoked beef. There was a comment that it was a bit like corned beef, but you know what? Corned beef brings back all sorts of comforting memories of Saturday morning brunch with my mom whilst my dad was playing golf. So it’s a good thing.

Insatiable Munchies dined as guests of Lp’s Quality Meats
Lp’s Quality Meats
12-16 Chippen St
Chippendale, NSW 2008
Phone: 02 8399 0929
Website: http://www.lpsqualitymeats.com/

LP's Quality Meats on Urbanspoon

Hoy Pinoy Skewers

And the stall that puts smoke inmy hair and a smile on my face: hoy pinoy!! I know I’ve had my fix about a month ago, but really, how can you ever get enough of their sticky sweet glazed pork belly and chicken, barbecued to smokey charred perfection. Yum. Consistently good, and totally worth the queue!

Insatiable Munchies dined as guests of Hoy Pinoy
Hoy Pinoy
Location Varies- See Facebook
Melbourne, VIC 3000
Website: https://www.facebook.com/hoypinoybbq

Hoy Pinoy on Urbanspoon

Mary's Cheese BurgerMary’s Cheese Burger

Newtown favourite Mary’s has brought their famous Cheese Burger to Spectrum Now, with a Pizza Sub that was sadly unavailable when I went.

They’ve done well, serving up exactly what you’d expect – a good burger. Was it mind blowing? Not exactly, but then again, I’m a Mister Gee Burger sorta girl, so I might not be the droid person that they’re looking for.

Insatiable Munchies dined as guests of Mary’s
Mary’s
6 Mary St
Newtown, NSW 2042
Phone: 02 4995 9550

Mary's on Urbanspoon

Pedal for your coffee

We needed a break after the first wave of eating, so we took the opportunity to explore the rest of Spectrum Now at the Domain.

There are interactive art installations aplenty, and SBS has put up a hipster coffee area, where you can get a free iced coffee…but you have you blend your own by pedalling on a bike-powered blender. Novel idea, and a way for me to work off the guilt food.

Hendricks Parlour of CuriositiesHendricks Parlour of Curiosities

Even if you’re not an alcohol consumer, take the time to hang out at the Hendricks Parlour of Curiousities. The aesthetic reminds me strongly of American Horror Story: Freakshow, and delightfully so. It was whimsical tents and gnarly 1930s style furniture with the odd skeleton in a glass jar.

I absolutely LOVED IT.

Mr Wong's from Gelato MessinaMr Wong’s from Gelato Messina

But we can’t stay away from the food for too long. Back to the nosh pit we go, and this time straight to Gelato Messina’s Milk Bar and N2 Extreme Gelato/BlackStar Pastry.

N2 and Blackstar Plum DessertPlum Slinger from N2 and Blackstar

Brokeback Moment from N2 and Blackstar

N2 and Blackstar Watermelon and Rose CakeStrawberry Watermelon Cake from N2 and Blackstar

N2 and Blackstar Cake SmashCake Smash from N2 and Blackstar

These dessert headliners put up a spectacular showing, but the slap-the-table-it’s-so-good dessert winner for me was the Cake Smash. Created on the first night of Spectrum Now for Spectrum Now, this beautiful franken-dessert involves freezing the famous Strawberry Watermelon Cake from Blackstar with liquid nitrogen, and literally smashing it into one of N2’s gelatos with the merciless beaters of a standing mixer. With more liquid nitrogen, of course.

It was hands down the best of both worlds, with all the delicate rose and fruit flavours of the cake, and the frozen liquid velvet of the gelato.

My mind was blown.

Liquid nitrogen creates a super smooth frozen treat, as well as creates this dramatic fog that spills out of the mixers, and that Strawberry Watermelon cake was all sorts of floral and fruity, and the thin layers of cream and light sponge just made for such a well-balanced bite, that was augmented by being flash frozen by liquid nitrogen. If nothing else, this is the thing to get at Spectrum Now.

Insatiable Munchies dined as guests of N2 Extreme Gelato and Blackstar Pastry
N2 Extreme Gelato
43/1 Dixon St
Sydney, NSW 2000
Phone: http://www.n2extremegelato.com.au/

N2 Extreme Gelato on Urbanspoon

Blackstar Pastry
277 Australia St
Newtown, NSW 2042
Phone: 02 9557 8656
Website: http://www.blackstarpastry.com.au/

Black Star Pastry on Urbanspoon

If you’d like to get your fix of Spectrum Now, it runs at the Domain from now till this Sunday, 22nd of March.

Goldilocks and the…: Teddy’s Place, Sydney CBD

Review 1 Comment
Trio of desserts from Teddy's Place on George St in Sydney

Trio of desserts from Teddy's Place on George St in Sydney

It really is a small world in the food industry. I do some casual cheffing work on the side, and along the way, meet some really interesting people who are passionate about food and cooking. We don’t always keep in touch, and as is the custom of casual work, you just move on to the next job, the next adventure.

So imagine my surprise when I stepped in to check out a brand new dessert house on George St, and out comes a familiar face! Turns out, I know the owner of Teddy’s Place, a brand spanking new dessert bar located on busy George St, across from World Square. I very nicely got given a sample of desserts to try – thank goodness I had my camera on me!

Rhubarb Strawberry TorteRhubarb Strawberry Torte

Triple Chocolate MousseTriple Chocolate Mousse

Pandan Caramel CustardPandan Caramel Custard

The Pandan Caramel Custard looked super cool in its “tin can” mold, and did taste delicately of pandanus leaves, a popular Asian aromatic. The custard was a bit too well-done for my taste, but I really like the idea of serving up traditional creme caramel in a different way. If you’re looking for something rich and decadent, the Triple Chocolate Mousse cake is soft and velvety, like Triple Chocolate anything is wont to be.

But the crowning achievement of all, I have to say, are the gelatos. The fruit flavours are especially good, bringing out fantastic flavours of summery fruit. The Watermelon and the Guava are my top picks, and the serving sizes are pretty generous, too. Service staff are extremely friendly – and this was before we found out that I knew the owner – and I think they’re off to a good start. Can’t wait to see how the store matures.

Insatiable Munchies dined as guests of Teddy’s Place.
Teddy’s Place
569 George St
Sydney, NSW 2000
Phone: 0423 489 901
Website: http://www.teddysplace.com.au/

Teddy's Place on Urbanspoon

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