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Mary's Cheeseburger

Spectrum Now

Festivals Review 1 Comment

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.

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

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

Review 1 Comment

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

Click to add a blog post for Teddy's Place on Zomato

Roast pig on a spit, from 4Fourteen

5 ways to save money at the Taste of Sydney

Festivals Review

Roast pig on a spit, from 4Fourteen

I’ve been going to the Taste of Sydney just about every year since they’ve launched, and I can say for sure that it’s gotten wayyyyy more pricey to enjoy the day. It went from budgeting about $10 for a portion, to $15 a portion, to about $20 a portion. So, being the ever hungry but cheap bargain hunting person that I am, I’ve come up with a few ways you can stretch your dollar at Taste.

1. Go with friends

A photo posted by Tammi Kwok (@insatiablemunch) on

The number one way to try more food while spending less money? Split the bill! Find similarly minded foodie friends who share your bargain-hunting instincts, and go together! Besides, festivals are always more fun with friends anyway.

2. Plan your menu

A photo posted by Erin Van Der Meer (@erinvdm) on

Source: erinvdm

Taste always releases the menu ahead of the opening, so have a look through and see what you’d like to try! It saves you wandering around and spending more than you wanted to, to begin with. You can find the Taste of Sydney 2015 menu here!

3. Try to get free tickets in!

A photo posted by Tammi Kwok (@insatiablemunch) on

It costs $30 to even enter Taste, which means that you are losing out on yet another dish you could have had! But there’s hope: so many competitions run leading up to Taste, giving away free tickets. Take the 2 minutes to sign up – you never know how much you can save on entry!

4. Look for flash sales

There are flash sales leading up to the festival all the time. Sometimes you can get tickets half-priced, or bundled with crowns for a wayyy better price than just rocking up at the door. Keep a lookout for these sales – you can save heaps!

5. Get your money back!

A photo posted by Milly (@missmilstagram) on

Source: mismilstagram

The currency at Taste are Crowns, and these get loaded on to a card for you to spend at the festival. But whatever you put on there, is completely refundable. That’s right, if you feel like you’ve had enough and want to bail, you can just rock up to one of the “Crown Banks” and get your money back. All of it. Don’t feel the pressure to spend it all just because it’s loaded onto the card.

But if even if you did spend every last dollar on there, don’t forget to return the card to the bank – there’s a $1 deposit on the cards which you can get back if you just give them back!

March into the Coogee Foreshore Festival!

Food For Thought

Jordan-Toft

If Jordan Toft wasn’t going to be a chef, he would have been in drama, admits the executive chef of the Coogee Pavilion, somewhat sheepishly. “Not Drama as in Beverly Hills Housewives drama, but drama as in high school Drama. It was a big part of my life.” And it’s this eye for drama that has helped him shape the dining experience of Merivale’s newest addition, located right by the roaring waves of Coogee beach.

Merivale certainly is known for their complete experiences, curating restaurants with very distinct personalities and food to match, in order to transport you into a different world. The Coogee Pavilion boasts a three story building – with a dedicated raw bar and oyster counter – and the vision is to create an environment where dining and the beach merges into one relaxed balmy day in the sunshine.

Coogee-(32)

Jordan comes back to Merivale – he previously worked at Est – after a long stint in America and Europe. He says that Europe really opened his eyes up to the beauty of the seasons, and how that affects the produce. “I started going to the markets and it was the first time I saw real seasonal changes. And that has transposed to what my real ethos is now. And that’s not just the food, but the story behind it.”

It then goes from the produce, to the menu, even before he heats up a pan. This is really where the experience shows, because to Jordan it’s very important to consider how the menu reads to the customer who is making their choice for dinner. “You might be able to cook something beautiful, but if it’s not interpreted to the customer properly on the menu, then it’s never going to get ordered”.

Merivale_8.12.14-16218

So what’s going to be on the menu for the Coogee Foreshore Festival? Cuttlefish with with chilli, garlic, and lemon, and Hot roasted leg ham with salt and white pepper crackling and a soft bun are just a couple of what the Coogee Pavilion will be serving up, alongside some of Merivale’s brightest chefs in this two-day bustling one stop shop for foodies.

Coogee-(18)

I can’t wait to see the Coogee Pavilion transformed into a marketplace (with jugglers and stilt walkers oh my!), and with chefs like Jordan behind the pass, I know I’ll be in good hands. If you’d like to book tickets to the festival ($45 will get you 8 tokens for food and drink), you can pop over to the March into Merivale website, where you can also find the full menu.

A chopstick lifting out strands of rice noodles from the Supernova level 7 spicy noodle from Do Dee Paidang in Haymarket

Do you know what a ring burner is? Do Dee Paidang, Haymarket

Review

A chopstick lifting out strands of rice noodles from the Supernova level 7 spicy noodle from Do Dee Paidang in Haymarket

I like my chilli like I like my war, nuclear.

…Wait, that didn’t come out right.

But I do like my chilli hot, and Do Dee Paidang in Haymarket has certainly thrown down the gauntlet, serving up a bowl of spicy noodles that have beaten many a food. Their Supernova Noodles are labelled as Level 7, for the 7 spoonfuls of chilli that they put in it.

Supernova Level 7 Spicy Noodles from Do Dee Paidang in HaymarketSupernova Level 7 Spicy Noodles

When you place the order, the waitress doesn’t just give you the dubious look that she saves for drunk men trying to pick her up. No, she first assumes that you mean something less spicy, and she points to the Level 3 and Level 5 options on a menu so filled with pictures it looks like a child’s storybook. I firmly stand my ground, and point to the Level 7, and her eyes widen slightly as she’s processing what I just said, and then followed by a look of uncertainty. “Are you sure?” She asks, “There are 7 spoons of chilli in that one. It’s very spicy”. I reassure her that it’s okay, and she shrugs and takes the order, recommending rice noodles as the noodle option.

And the rice noodles arrive, shrouded in a fiery red soup, and topped with fish balls, pork ribs and crispy deep fried wonton skins. The first chopstickful looks very promising – the chilli flakes cling to each strand like an over-the-hill woman going through a mid-life crisis clings to a man. I bite into it, and well, I didn’t exactly get swift kick in the pants that I was expecting. I wanted my mouth to feel like it was on fire, and my eyes to start tearing…not this slow burn business.

To be fair, it does build up slowly, but beyond causing a bit of a coughing fit, I don’t actually think it was all that spicy. In fact, I was more distracted by the slightly burnt aftertaste of chilli flakes that had been roasted too far, and that acrid bitterness was just something I couldn’t get rid of. Just a touch disappointing after all the chilli hype.

The fish balls and pork ribs were tender and delightful, and the wonton skins did add a nice touch. Especially with the Som Tum Pu we ordered – a Thai Papaya salad with fermented crabs.

Som Tum Pu Papaya Salad from Do Dee Paidang in HaymarketSom Tum Pu (Papaya Salad with Fermented Crab)

This dish is not for the faint-hearted. By all western standards, this dish stinks like a fish rotting in a sewer, but for me, it was all sorts of salty deliciousness that I crave on hot days. Sour, tangy, salty, spicy, Som Tum consists of shredded green papaya, carrot, green beans, and fresh tomatoes, pounded in a mortar and pestle with lime, fish sauce, sugar and chilli. This particular version includes fermented crab the colour of a rotting corpse on NCIS, and I particularly enjoy sucking out the salty juices from the tiny pointy legs.

What can I say? The stereotype is true that Asians will eat anything.

Durian and sticky rice dessert from Do Dee Paidang in HaymarketDurian and Sticky Rice Dessert

And because the portions here are similar to what you get in Thailand, we order a dessert as well. Durian and Sticky Rice brings back comforting memories of family trips to Thailand, where my parents and I would share a small plate of this food hall staple while taking a break from all the sightseeing and shopping. Here, it’s served in a bowl, probably because the durian is pulpier in texture due to the difficulty of getting fresh durian in Sydney. It’s still every bit as comforting as I remembered, though. Warm, sticky glutinous rice is topped with creamy durian and coconut cream, lightly salted to bring out the sweet. At Do Dee Paidang, they finish with a small pinch of Foi Thong – golden strands of egg yolk made by drizzling a mixture of duck and hen yolks into a hot sugar syrup. So rich, so addictive.

The food here really reminded me of food that I had in Bangkok, and I especially enjoyed the portion sizes. It may seem stingy, but really, the small order of noodles is only $5.50, and it allows us to try more things off the menu. I left feeling full and satisfied, but not wishing that there were napping options right in the middle of Chinatown for me to nurse my food coma. The service was well, what it was: not entirely attentive, but not rude either. It took awhile to get someone’s attention when it got busy, but once you got a hold of them, you never had to ask twice for what you wanted. Efficient.

We really enjoyed ourselves at this little eatery on Ultimo road. Makes me wonder what the grilled menu items are like.

This meal was independently paid for.
Do Dee Paidang Thai Noodle Bar & Cafe
9/37 Ultimo Rd
Haymarket, NSW 2000
Phone: 02 8065 3827

Do Dee Paidang Thai Noodle Bar & Cafe on Urbanspoon

Poutine from Stuffed Beaver in Bondi

My 24 hour Food Crawl

Food For Thought Review

Poutine from Stuffed Beaver in Bondi

I’ve struggled with weight all my life. It’s been on so many ups and downs that I’ve lost track, and ironically, food has become the only constant. And it’s been especially hard lately – part of the joy of a food blog is well, that you get to eat, and eat well, and that can sometimes not be very good for the “diet”. For health reasons I decided to lose a bit of weight. eat better and exercise more, and through just being a little more aware of what I eat, I’ve lost 12kg, and thought it was time for a no-holds-barred cheat day, in the form of a 24 hour food crawl.

Yes, 24 whole hours of unrestricted eating. Anything I want, when I want it, and as much of it as I want.

So here’s what I chose to do with my 24 hours. 10 eateries and countless mouthfuls later, I’m finally full and barely recovered from the resulting food coma.

Cheat day. captain’s log:

 

4:00am

The alarm on my phone goes off. It’s dark and cool outside, and I can’t explain just how tempting it is to snuggle right back into the blankets. BUT THERE’S NO TIME FOR SLEEP, IT’S TIME TO EAT!

4:10am

I’m straightening my hair at 4 in the frickin’ morning. How do other women do this all day every day?

 

5:15am

I’m starting to think that only reason why I should be up this early on a Saturday is if I was going to bake the damned bread for breakfast myself.

 

5:30 am – Cheese Platter for Breakfast!

 

A photo posted by Tammi Kwok (@insatiablemunch) on

Breakfast is finally on the table, and I can’t even hold my hands still enough to take a proper photo because I’M SO EXCITED TO BE EATING CHEESE!!! There is Tallegio, a light delicate washed rind, Fromager D’affinois, a double cream french cheese, and a creamy blue. Fruit, because I need a palate cleanser, and Brasserie Bread’s Caramelised Garlic Bread.

I haven’t had soft cheese in so long that I forgot that this is the true definition of heaven on earth.

And that bread. OH THAT BREAD. Brasserie Bread has really outdone themselves on this caramelised garlic bread. “Garlic…caramelised in a sugar syrup…balsamic…Italian style loaf”.

I stop reading because this is all I need to know.

 

7:00am

We are on the train on the way to Newtown for a bacon-filled breakfast at Cuckoo Callay. The Boy asks me yet again why he’s up this early on his day off. I tell him it’s because we must eat, and he gives me a glassy blank stare. It’s going to be a fun day.

 

7:13am

Okay. So maybe I should’ve called ahead. They open at 8, not 7. Dammit.

 

8:00am

We have ordered. Selfie while waiting for our food!

 

A photo posted by Tammi Kwok (@insatiablemunch) on

 

8:30am – Cuckoo Callay

Ya Bacon Me Crazy, Bacon and Waffles, from Cuckoo Callay in NewtownYa Bacon Me Crazy, $20

We order the Ya Bacon Me Crazy, $20. It’s basically bacon and waffles, topped with maple syrup, bacon ice cream, and chocolate dipped bacon. And because I love milkshakes and Bloody Marys, we get the Bloody Bacon Mary and Peanut Butter and Jelly Milkshake, too. It’s a fantastically sweet way to start the day, and believe it or not, I could have done with MORE BACON. The Bacon Bloody Mary was nicely balanced, but the cold drink with the hot bacon means that there was just at teeny tiny layer of bacon fat on top of my drink. Not entirely a bad thing, but bacon is best when it’s hot I think.

Cuckoo Callay
324b Newtown Train Station
Newtown, NSW 2042
Phone: 02 9557 7006
Website: http://www.cuckoo-callay.com.au/

Cuckoo Callay on Urbanspoon

 

9:05am

We have been baconed. A good showing from Cuckoo Callay, and the Bloody Bacon Mary was my favourite.

Now, on to doughnuts! And that food coma.

 

9:55am – Glazed Doughnuts

Red Velvet Doughnuts from Glazed Doughnuts in BondiRed Velvet Doughnut, from Glazed Doughnuts

DOUGHNUTS. GLORIOUS DONUTS. Picked up some amazingly delicious ones from Glazed Doughnuts at the Bondi Markets. I feel a bit like a piggy surrounded by all these fit people. But the call of amazing sweet treats is too loud to resist. My absolute favourite doughnut of the bunch was the Watermelon and Pistachio, followed closely by the Apple Pie. The glaze on the Watermelon and Pistachio doughnut is made with real watermelon juice, resulting in a sweet, floral fragrance, and a soft, pillowy doughnut that isn’t too cloyingly sweet. The Apple Pie is something that Glazed Doughnuts makes for the Bondi Markets only, and it’s filled with a chunky apple jam, and topped with a luxurious crumble.

I wish I didn’t have to share this with The Boy.

Glazed Doughnuts
Bondi Markets, Campbell Parade
Bondi Beach, NSW 2026
Website: http://www.glazeddoughnuts.com.au
Doughnuts for this post were provided by Glazed Doughnuts.

Glazed Doughnuts on Urbanspoon

 

10.20am – Pure Pops

The sun is coming on strong, like a drunk, desperate man (or woman!) at a singles’ bar. Oooh look, popsicle!

Watermelon and Strawberry Popsicles, from Purepops Icepops

Mmm. Icy pole. Watermelon and strawberry to be exact. Crazy sweet, but it’s fruit, so it’s good for you right? Yes. It’s good for you. The flavours are amazingly clean and straightforward, and we are soon licking sticky fingers.

I also think it’s pretty cool that Purepops seem to have taken popsicles to the next level, with options for alcoholic mini ice pops being catered for your next party. Pretty cool right?

Pure Pops
Bondi Markets, Campbell Parade
Bondi Beach, NSW 2026
Phone: 0419 699 198
Website: http://purepops.com.au/

Pure Pops on Urbanspoon

 

10:45am

I’ve come to the strange realisation that I’m no longer hungry, but not actually full.

What is this? I’ve been going from food stop to food stop since 5 this morning and I’m not full? What is this sorcery?

 

12:00nn – Mappen

Ontama Bukkake from Mappen in Bondi

Since we were in Bondi, I took the opportunity to drop by Mappen for a comforting bowl of Ontama Bukkake Udon. *Giggles*

Thick udon noodles sit in a salty tsukedashi sauce, and the soft, jelly-like ontama egg mixes into a thick sauce that coats every strand. The crispy tempura flakes add a lovely crunch, and a light squeeze of garlic chilli gives me the kick to keep going.

At this point, The Boy looks at me like I’m crazy. He doesn’t understand how I’m still eating.

Mappen
183 Oxford St
Bondi Junction, NSW 2022
Phone: 02 9388 0609
Website: http://mappen.com.au/

Mappen on Urbanspoon

 

1:30pm – Chatime

Time for a Chatime, because since I’ve started watching my food intake, bubble tea has been downgraded from a ‘sometimes food’ to a ‘rare treat’.

I get the my usual order: a Roasted Milk Tea with Grass Jelly, no ice. I go for no sugar this time, because I feel a bit sugared out. WRONG. Should’ve gotten it with some sugar instead of no sugar, because all that remains on my palate is a film of fat, I’m assuming from the milk. No time to dwell on it though, because it’s time to head back towards the beach, and towards hot wings.

 

1:50pm – The Stuffed Beaver Dining Parlour

Hot Buffalo Wings, from Stuffed Beaver in Bondi

From my previous visits, The Stuffed Beaver has served up the hottest I’ve had in Sydney, and so SO addictive. I’ve been craving this tangy, chilli hit since, and I just can’t contain my excitement at getting my fingers on these red hot wings again.

This time, they are quite a bit less spicy than I remembered, but some how more delicious! Incredibly tangy, and finger lickin’ good. No need for the accompanying ranch sauce, as amazing as it is. Next time, I’ll order it extra spicy.

Pro tip: order a side of poutine – a genius Canadian dish of chips and gravy and cheese curds – and mop up the remaining hot sauce with the chips from the bottom of the basket. Your tastebuds will thank you.

Poutine, from Stuffed Beaver in Bondi

The Stuffed Beaver Dining Parlour
271 Bondi Rd
Bondi, NSW 2026
Phone: 02 9130 3002
Website: http://stuffedbeaver.com.au/
Insatiable Munchies dined as guests of The Stuffed Beaver Dining Parlour.

The Stuffed Beaver Dining Parlour on Urbanspoon

 

2:30pm – 11 hr check-in

A video posted by Tammi Kwok (@insatiablemunch) on

We’ve been at it for 11 hours, and it’s been so good!! The day has been surprisingly easy and relaxed, as eating should be.

This day is shaping up to be the BEST DAY EVER!!!

 

3:30pm – Sushi Rio

A photo posted by Tammi Kwok (@insatiablemunch) on

Cheat day or not, I will take up ANY reason to eat sushi in all its forms. Sushi Rio in Bondi was the most convenient – Umi Zushi was just out of my reach! – and they do a pretty good Salmon and Salmon Roe Donburi. Good topping to rice ratio, though I would minus points because the rice was warm. The Salmon and Flying Fish Roe Nigiri off the train was a surprise favourite, though, with a secret layer of mayonnaise underneath the flying fish roe!!

The only way to elevate the experience of Japanese mayo is to make it a surprise.

Salmon and Flying Fish Roe Sushi, from Sushi Rio in Bondi Junction

You can’t go wrong with mayo and salmon and fish roe. Just sayin’.

Sushi Rio
Shop 7, 339 Sussex St
Sydney, NSW 2000
Phone: 02 9261 2388
Website: www.westfield.com.au/bondijunction/stores/sushi-rio/50203

Sushi Rio on Urbanspoon

 

4:20pm – Coffee Break

And then on to iced coffee, because after about 12 hours of eating, The Boy is resisting my efforts to stuff in more eating stops. The coffee is a good way to stay awake, I guess, and at least he submits to my request for a 12th hour selfie.

A photo posted by Tammi Kwok (@insatiablemunch) on

Happy smiles!!! Dead eyes though. Dead, food coma eyes.

 

5:30pm – Pei Modern

Wood Fired Mussels, from Pei Modern in the RocksWood Fired Mussels, $25

Next stop, Pei Modern. I went there specifically to get the Holmbrae Chicken, but oh lord the Wood Fired Mussels took out the favourite of the day. Recommended by our waiter, Oscar, these mussels are not available all the time, and are on the specials menu only. Sad, because between a slight aroma of smoke and the briny sea, the bacon bits, corn, and buttery butter sauce, this is perfection in a dish. I’m absolutely loving it!!

The Burrata with Figs and Kohlrabi was also pretty good, with its soft curd interior spilling onto sweet figs and the delicate radish-like kohlrabi. I couldn’t get a full handle on the jersey milk flavour of the burrata though, it was served at the same time as the mussels, which overpowers everything else once it gets set down on the table, like a hot woman in a killer dress entering the room.

Pei Modern
In Four Seasons Hotel
199 George St Sydney, NSW 2000
Phone: 02 9250 3160
Website: http://www.peimodern.com.au/

Insatiable Munchies dined as guests of Pei Modern.

Pei Modern on Urbanspoon

 

7:30pm – 15 Hour check-in

To the water for some fresh air, because we have slight eating fatigue.

A video posted by Tammi Kwok (@insatiablemunch) on

The Boy is fading fast, and so am I. We aren’t just battling the urge to nap because all the blood from our extremities have rushed towards our bellies, no, we are actually combatting physical tiredness. As exciting as it is to spend 24 hours doing something so hedonistic and decadent, it’s actually hard to keep going, especially without sleep, nap, or a shower. Next time, I’m packing a bag and taking a shower at the Prince Alfred Park Pool.

 

8:30pm – Central

Off towards Central, to Khao San, a Thai restaurant on Pitt Street that has a little street cart for takeaway snacks and sweets. I absolutely love their rice flour and salted radish dumplings. These little pops of savoury goodness are served with lettuce and fresh bird’s eye chilli on the side, and is all sorts of hot and salty and fresh all at once.

That chilli hit is just what I need to kick the fatigue and food coma!

 

9:00pm – Khao San, Haymarket

They’re sold out. FML.

 

9:30pm – House of Crabs

Lobster Fries, from House of Crabs in Surry HillsLobster Fries, House of Crabs

So on to House of Crabs, for Lobster Fries! Shoestring fries, lobster gravy, cheese, bacon and corn. This takes a cheat day staple to a whole ‘nuther level. It could have done with a bit more gravy, but that thick shellfish flavours are making my tastebuds sing. YES.

House of Crabs
Upstairs at The Norfolk Hotel
Level 1, 305 Cleveland Street
Redfern, NSW 02016
Phone: 02 9699 3177
Website: http://www.houseofcrabs.com.au/
Insatiable Munchies dined as guests of the House of Crabs.

House of Crabs on Urbanspoon

 

11:00pm – We need a walk

We are about to topple over, and we so need a walk. Conveniently so, because there public transport seems to be a convoluted mess back to Haymarket. I’m sure a walk would do us good – fresh air, blood pumping through our veins…sweat matting my hair. Summer is probably a bad day to eat till you get the sweats, but at this point, I don’t know what is real and what is delirious hallucination anymore. Either way, I’m looking forward to suckling pig at the end of the walk!!

 

12:00 midnight – Golden Century

HOW IS GOLDEN CENTURY SO PACKED?! We go up to the counter and ask for a table for two…It’s going to be at least 45 minutes. WHYYYY.

For the sake of suckling pig, we put our name down and give it a go. It does seem like a suicide mission, though, groups of 20 are piling into the restaurant, and they all look really hungry.

 

1:00am – Kanzi Fashion Cafe

We give up. Suckling Pig seems to be a distant dream now as I crave something cold and sweet to keep me awake. So we choose to go downstairs instead, abandoning our mission for crispy pork, and order a Melon Bingsoo.

Melon Bingsu from Kanzi Fashion Cafe

Honeydew balls, vanilla ice cream, and a honeydew popsicle makes up this green mountain of sugar and ice, and it’s here that I call it a day. The freshness of the melon perks me up slightly, and the sugar from the popsicle, ice cream and evaporated milk gives me just enough energy to go home. We finish most of it, but really couldn’t be bothered digging into the honeydew half to finish it completely.

Kanzi Fashion Cafe
393-399 Sussex St
Haymarket, NSW 2000
Website: http://www.kanzi.com.au/

Kanzi Fashion Cafe on Urbanspoon

 

Special Mentions

 

Mister Gee’s Burger Truck

Truffe Burger, Mister GeeThe Truffe

It can’t be a cheat day without Mister Gee’s. Ever since I found my way to the once quiet car wash that this food truck was parked on, I’ve proudly declared that these are my favourite burgers in Sydney. Due to the queues, it’s a bit hard to fit this into our hectic eating schedule, but I went early, because I just couldn’t give up any reason to have these burgers. The Cheese Boogie is still my favourite burger from Mister Gee’s, but the Truffe, with all its aroma of truffles and silky mayo, comes in a close second. Very nice.

Dirty Fries, Mister GeeDirty Fries

And of course, dirty fries, because I can’t get enough of these shoestring fries covered in salsa and american cheese. The Boy and I fought over every last fry, down to the bottom of the cardboard box. Delicious.

Mister Gee Burger Truck
55a Shaftesbury Rd
Burwood, NSW 2134
Phone: 0411 092 663
Website: https://www.facebook.com/MisterGeeBurgerTruck
Insatiable Munchies dined as guests of Mister Gee’s Burger Truck

Mister Gee Burger Truck on Urbanspoon

 

Pu’er

Wagyu Tacos, $16Wagyu Beef Tacos

If Pu’er wasn’t off my eating route, I would’ve dropped by for these Wagyu Beef Tacos. Full of intense beefy flavour and tender from the crazy marbling streaking through the meat, these savoury buns are heaven with every bite. I’m still thinking about them since the last time I went there – I think it’s time to arrange a special trip!

Pu’er
20a Danks St
Waterloo, NSW 2017
Phone: 02 8399 1331
Website: http://www.puer.com.au/
Insatiable Munchies dined as guests of Pu’er.

Pu'er on Urbanspoon

Very Hot Ramen, from Ichiban Boshi Sydney

Pull My Noodle: Ichiban Boshi, Sydney

Review

Very Hot Ramen, from Ichiban Boshi Sydney

Having grown up in Singapore, Ichiban Boshi to me was always associated with sushi, bentos, donburi, and other family-friendly Japanese fare, but not exactly ramen. Fast forward 10 years, and a meeting with University friends reveal that Ichiban Boshi in Sydney, to my initial confusion, is all about the Ramen.

Ramen is a food nerd’s wet dream. There are so many elements to it – broth, egg, meat, noodle, toppings – that it can go gloriously right, or disastrously wrong. And with ramen joints popping up in what seems like once every other week in Sydney, any restaurant offering up this unique mix of springy egg noodles, viscous broth, fatty meat and all the comfort of a mother’s embrace on a cold winter’s morning had better be on top of their noodle soup game, or risk getting edged out in the competition.

So I was particularly intrigued when I was invited to sample the menu at Ichiban Boshi at The Galleries Victoria – do the crazy peak hour queues signal another hardhitter in the Sydney ramen scene, overlooked because it is situated in the bright white lights of a popular shopping centre?

OkonomiyakiOkonomiyaki, $8

But first, the entrées. Okonomiyaki, $8, is one of my favourite Japanese street snacks – I guess I identify with the Japanese students for whom this savoury cabbage-and-seafood pancake is an exam time staple. Sometimes served with on a sizzling hotplate, this small compact pancake is almost always smothered with a sweet, tangy Japanese barbecue sauce, lashings of Japanese Mayo and handfuls of dried bonito flakes, pickled ginger, and green scallions. 

The okonomiyaki here is certainly small and sauce-smothered, and also topped with an extra thin egg omelette. It’s firm and thick, though it’s hard to judge flavour or textures otherwise because my tastebuds were so entertained by rivers of sauce. It could be a clever ploy to hide an otherwise average pancake, or maybe they’re just really generous with the sauce. 

And I do like sauce.

Tempura Salmon RollTempura Salmon Roll, $9.50 

And then there’s the much more interesting Tempura Salmon Roll, $9.50.

A thick salmon and cucumber roll is covered in tempura batter and deep fried, before being doused in chilli Mayo and topped with scallions.

inside of deep fried sushi

I was quite curious if the rice would insulate the salmon enough to create the elusive hot/cold mix and leave the salmon raw, but it was, if lightly, cooked through. The tempura provided a pleasant crunch, and the chilli mayo, provided richness and kick. Not bad for an experience. 

I must say that I wish I could be hooked up to that Mayo via an IV. Or any Mayo. MAYOOOO.

Very Hot RamenVery Hot Ramen, $11.90

On the ramen front, we got the very imaginatively titled Very Hot Ramen, $11.90, and the Tan Tan Tsukemen, $13

Tan Tan TsukemenTan Tan Tskukemen, $13

The Very Hot Ramen was hot in the way a vacant, plastic-surgeried swimsuit model sort of way. There’s a lot of flash in the crimson red colour of the soup, but no actual heat or substance lying within. The noodles were too thick for the soup (or the soup too thin for the noodles?) and every mouthful for me was tepid and on the bland side.

The Tan Tan Tsukemen was heaps better, with a savoury pork mince gravy in a small bowl for you to dip your noodles into. The boiled, marinated egg was nice and tender, and although it was a touch overcooked for my taste (I like molten flowing egg yolks) it still was worth the extra order. I have a thing for cold noodles in summer, and this was a great choice for the sweltering heat outside.

Unfortunately, I can’t count Ichiban Boshi amongst the heavyweight ramen hitters in Sydney, but they do provide a little something for everyone, and varied menu options in the middle of the city. Makes me wonder what it would have been like if their menu hadn’t been changed.

Insatiable Munchies dined as guests of Ichiban Boshi.
Ichi-ban Boshi
The Galleries
Level 2 500 George St
Sydney, NSW 2000
Phone: 02 9262 7677
Website: http://www.ichibanboshi.com.au/

Ichi-ban Boshi on Urbanspoon

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Beef Brisket Hot Pot from Fusion Cafe in Eastwood

Brisket for Breakfast! Fusion Cafe, Eastwood

Review

Beef Brisket Hot Pot from Fusion Cafe in Eastwood

I have a confession to make: I, am a breakfast skipper. I just can’t help it! I’m so spoilt by all the amazing savoury options in Singapore whilst growing up that I just can’t bring myself to have a sandwich or cereal in the morning, every morning.

Just, no.

And while I’m inclined to reheat last night’s leftovers – with added chilli! – for my morning meal, it’s nice once in a while to go out for brunch with The Boy. Like a Date Morning.

Beef Brisket Hot Pot at Fusion Cafe in EastwoodFusion Braised Beef Hot Pot, $8.50

And this time it paid off. At Fusion Cafe in Eastwood, I found what was enticingly labelled “Breakfast Hot Pot”. And hot pot, at any time of the day, is a good thing. The Braised Beef Hot Pot, $8.50, consists of tender, fall-apart beef brisket and silky rice noodle rolls covered in a thick gravy. It was the epitome of comfort, and was served at the table all steaming and bubbling. The glutton in me wanted to order a side of rice, because…well, rice goes with everything.

Bonus points, too, because the price of the meal includes a tea or coffee, meaning I could start the day with a Hong Kong Bubble Milk Tea! Mmmm…Strong, condensed milk goodness. A great way to start the day.

Traditional Breakfast at Fusion Cafe in EastwoodTraditional Breakfast, $11.50

But, if you’re after the more traditional options, they also do a full bacon-eggs-hash plate as well. The Traditional Breakfast, $11.50, was enough for 2 light eaters, or one incredibly starving one. Similar to the hotpot, it also comes with a choice of tea or coffee, which I thought made for a good deal for the price. The service though, was a bit patchy, as many restaurants in this area are inclined to be. We were sitting outside because it was a beautiful day, and even though we had been brought menus and water upon seating, they seemed to completely forget about us when it came time to order. When we went inside to see if we could get some help, they responded with surprise that we were seated at all. Other than that once incident though, they were cordial, and they did try and be extra friendly to make up for it.

But if you don’t mind the slight lack in communication, it’s a nice little place to sit and while away the morning, and watch the taichi-practising people in the square.

This meal was independently paid for.
Fusion Cafe
127 Rowe St
Eastwood, NSW 2122
Phone: +61 2 9874 2226
Website: http://www.fusioncafe.com.au

Fusion Cafe on Urbanspoon

Tamayaki, Dixon Street, Haymarket

My Favourite Kind of Balls: Tamayaki, Haymarket

Review

Tamayaki, Dixon Street, Haymarket

I remember the first time I’d ever eaten a Takoyaki. My friend and I walked through a Pasar Malam in Singapore – makeshift night markets that are held nomadically in the heartlands of the country – and she disappeared for a moment, coming back with a box of them: mayonnaise-covered balls made from a creamy batter, and filled with bacon and cheese. But I didn’t know that this was a crazy delicious Japanese street snack then.

All I heard were the words “Bacon and Cheese”.

Traditionally filled with octopus pieces – then called Takopachi instead – these balls are basically made with a base of wheat flour batter in semi-spherical cast iron pans, looking like the savoury edgy ancestors of the cake pop. Today, they are filled with such a variety of ingredients and are so omnipresent that they even have them dispensed from vending machines in Japan!

Satay Chicken Takoyaki, $6Satay Chicken Takoyaki, $6

Commonly filled with seafood like prawn and crab, Tamayaki in Dixon St (Haymarket) have spiced up the menu with super cool flavours like Satay Chicken, and Eel (Unagi).

But first, wanna know how they’re made?

Takoyaki getting filled

First the pan gets filled with batter, and then the chosen fillings.

Takoyaki being flipped

Then it gets expertly flipped. Most places use two thin metal skewers to flip and roll these balls into spherical perfection, but no, Tamayaki chooses to use only one, with a Luke Skywalker-wielding-a-light-saber-post-Vader type efficiency.

Mayo being generously applied

These balls are then carefully cooked to be crispy on the outside while still creamy on the inside, and popped into little trays, before being generously doused in mayo-based sauces. The Unagi gets mayo and barbecue, and the Satay Chicken gets a specially formulated spicy satay sauce. Very nice.

Satay Chicken Takoyaki, $6

Watch out for that first bite! Cause, you know, steaming hot insides and all. The Unagi is as delicious as expected, filled with tender eel flesh and smothered in savoury sauce and dried bonito flakes that curl and wave with the heat off the balls. But the Satay Chicken was a surprise favourite. Chicken thigh pieces stand up to being cooked twice very well, and the spicy tangy satay sauce tastes of all the spices that come with authentic satay flavours, and not just a peanut-heavy mess that I see so often. Also available in beef, Tamayaki is really providing a new twist to old favourites.

Mango Juice Ball

And if you’re getting thirsty from all the creamy mayo, Tamayaki also has an extensive drink menu. I tried the very summery Mango Juice Ball – filled with little liquid-filled spheres of mango syrup that burst into your mouth luxuriously the way salmon roe does.

The takoyaki has really come a long way since I first sampled it as a teenager in that bustling, humid, market, and Tamayaki seeks to push the boundaries, and continue on in the Japanese mixture of innovation and traditional techniques. The balls are made fresh to order, resulting in a little bit of a wait for the order to be ready – especially if you’re in a rush. But really, I’ve never been at a tamayaki joint where there wasn’t a wait, so…

Japanese comfort street food for the win!

Insatiable Munchies dined as guests of Tamayaki.
Tamayaki
Shop 36 1 Dixon St
Sydney, NSW 2000
Phone: 0450 290 190
Website: https://www.facebook.com/pages/Tamayaki-Australia-弹丸滋地/309957315780420

Tamayaki on Urbanspoon

Wagyu Beef Tacos from Pu'er in Waterloo, $16

I like Coffee, I love Tea.. Pu’er, Waterloo

Review

Wagyu Beef Tacos from Puer in Waterloo, $16

…I love the wagyu beef tacos and it loves me.

Really, though. I’m an absolute tea addict. And yes, I’m one of those people who will go to fancy tea places and spend all of my money on tea and tea paraphernalia (there are a lot!). But nothing quite beats the experience of a tea service, and unless your cupboards are filled with warmers and teapots of every kind, this is an experience that’s best left to the experts.

Premium Jasmine, $9Premium Jasmine, $9

At Pu’er, they serve you premium teas with a full explanation of how best to enjoy them. We tried a Premium Jasmine and Osmanthus Phoenix tea. Each one comes in each own tea set. It was explained to us that a 1-2 minute steeping time is optimum, and with these teas, the third or fourth steep is the best. I loved the detail and care that went into the tea service – not once was I left wondering what to do when I reached the bottom of my cup.

The Osmanthus Phoenix presented a surprise to me – I’m not usually a fan of Osmanthus teas in general, but this finished on the palate with such tropical fruity notes that it brightened up my day like a bouquet of flowers brightens up a room. Very nice.

And if tea is not quite your thing, they also do killer cocktails.

Cocktails: Berry, and Coconut DreamCocktails from left: Berry, and Coconut Dream

The Coconut Dream was an absolute standout for me. Young coconut juice is mixed with Absolut’s Wild Tea Vodka and dried apple pieces, creating a cocktail so beautiful I couldn’t even taste the acrid burn of alcohol on the palate after. And that’s pretty impressive considering that I don’t drink for that very reason.

Shanghai, $7Shanghai, $7

And now that I’m appropriately boozed up, on to the food! We begin with a selection of small bites: The Shanghai, $7, and Mushroom Pot Stickers, $7.

Mushroom Pot Stickers, $7Mushroom Pot Stickers, $7

The Mushroom Pot Stickers were filled with a fragrant, savoury filling, and I absolutely loved how the chewy mochi-like exterior gave way to the piping hot insides. The Shanghai was not as fragile or soupy quite as I was expecting, but it’s got fantastic flavour in each bite.

Wagyu Tacos, $16Wagyu Tacos, $16

And then came the first touchdown: the Wagyu Tacos came out on a pretty dish looking like gua baos, but really, I stopped caring what they looked like the moment I realised how delicious these things were. The beef was rich and unbelievably tender, and the salty glaze just the right foil for the sweet, fluffy buns. This is the bit that made me regret that there were four of us, because I really could’ve gone for more than one.

Hong Kong Mini Burger, $15Hong Kong Mini Burger, $15

The Hong Kong Mini Burgers were no slouch either. Sweet milk buns are decadently deep fried to create that golden exterior, giving way to a savoury hoisin sauce and panko crusted pork, the macdaddy of breading. It was all crunch and lusciousness, and it made me feel all tingly inside. It’s something that you can’t really create in a larger form: the ratios were so delicately balanced, and it’s hard  to get the same kind of juiciness if you were to go for a substantially larger piece of pork. No, this was quite amazing the way it is, and every bite was thoroughly delicious. 

Stir Fried Green Beans, $18Stir Fried Green Beans, $18

Three Cup Drunken Duck, $26Three Cup Drunken Duck, $26

For the mains, we were recommended – and rightly so – the Stir Fried Green Beans and the Three Cup Drunken Duck. The green beans were crisp and al dente, and covered in a chilli spiced pork mince “sauce” (topping?) that left us fighting for the last spoonful on the plate. The duck was melt-in-your-mouth tender, and fell apart on the bone the moment our forks pierced the flesh. The savoury umami notes from the mushrooms made the sauce rich, and made for a very satisfying mouthful when mixed in with rice. The only critique? NEEDS MORE SAUCE.

Tea Smoked Watermelon with Kafir Panna CottaTea Smoked Watermelon with Kafir Panna Cotta

And of course, the sweet stuff. Pu’er is all about their teas, and it shows with the impressively dished Tea Smoked Watermelon with Kafir Panna Cotta. The cubes of watermelon sat under a cloche, surrounded by swirling smoke, while the panna cotta jiggled seductively on the side. Smooth and creamy mixed in with crisp and juicy mixed in with sweet and smoky…All watermelon should be smoked from now on.

Coconut and Lime Sorbet with Black Glutinous Rice and Coconut WaterCoconut and Lime Sorbet with Black Glutinous Rice and Coconut Water

The Coconut and Lime Sorbet with Black Glutinous Rice struck a chord with me, with its Southeast Asian influence. It reminded me strongly of pulut hitam – a warm dessert made with salted black glutinous rice and served with thick coconut cream. This version has been augmented with a coconut and lime sorbet, which created bright citrus notes that cut through the comfortingly stodgy texture of the black glutinous rice.

The food was consistently exquisite throughout the lunch, but what impressed me the most, was that the owner, Siev, is actually at the helm, cooking in his own restaurant. Born to Cambodian parents, Siev sees his mother as his inspiration, and what started out as a dream for a teahouse has become a full fledged restaurant with thoroughly deliberate food that is matched only by its detailed and knowledgeable service. And despite the comprehensive background of information that influences his food, Siev is no snob either. When asked about what he chooses to eat, he admits – with some embarrassment – that there have been harrowed moments that consuming fast food has had to be an option, but it only makes me respect him more as a person. The pressures that he faces running a restaurant and keeping a business afloat in these tough times are very real and very human, and I think that he is executing his vision deliciously.

It kinda makes me ashamed that I had not ventured down to this side of Danks St sooner. From their tiny teacups to their beautifully blue and white porcelain-topped tables, Pu’er is a gem of an experience just waiting to be discovered.

Insatiable Munchies dined as guests of Pu’er.

Pu’er
20a Danks St
Waterloo, NSW 2017
Phone:02 8399 1331
Website: http://www.puer.com.au/

Pu'er on Urbanspoon