Blog

PappaRich, Chatswood

Review October 30, 2015

Asian cookbooks lie. They lie through their teeth. Good, authentic Asian food is damn hard to recreate at home, not to mention the list of specialty ingredients that’s as long as your arm.

As a Singaporean who cooks I know what I’m talking about.

So whenever I feel a bit homesick and want some familiar food, I’m always faced with a quandary – the Southeast Asian food in Sydney simply cannot be compared to the experience of dining on street food (sometimes the risk of food poisoning is just what you need for a little evening excitement), but it’s still better than what I’ve got the energy to make at home. Then what?

My previous visits to PappaRich have been something of a mixed bag. The first visit fulfilled a craving; the second left me wanting like an inconsiderate lover. Maybe third time’s the charm?

On this depressingly rainy afternoon, we jumped straight into the hard stuff. Nasi Lemak with its usual condiments of sambal, fried anchovies, egg and peanuts came with a fried Chicken Maryland so huge you could use it as a weapon. Maybe it’s my Asian sensibilities but the size of the chicken in Australia still scares me.

Nasi Lemak

The most important part (some would say titular ?) of the dish – the rice – was delicately aromatic with coconut cream, and designed as a springboard for the other flavours. The sambal was legit, but like the loud best friend with all the personality, drowned out the flavour of the rice. And I really wanted the rice to be stronger in flavour.

Also on the order, the Hainanese Chicken Rice. Invented by the Hainanese people who migrated to SouthEast Asia, this favourite is truly a celebration of chicken. Rice, sautéed in garlic, ginger and spring onions till fragrant, is then cooked in a chicken broth that has been used to poach whole chickens to silky perfection.

The condiments that come with it also haven’t escaped the chicken treatment: fresh chilli sauce gets loosened with stock and chicken fat, and a chicken/soy dressing lightly coats the chopped chicken.

Vegetarians need not apply.

Hainan Chicken Rice

I’m actually quite happy to report that here, the chicken had passed the quality test. Often overcooked and super dry, the chicken still retained some silkiness, and whatever dryness it might have had was made up with the soy/chicken dressing that most restaurants leave out. The rice could be more aromatic, but not everyone requires their rice to be anointed with as much ginger, garlic, and chicken fat as I do.

Yes, the secret to a good chicken rice is chicken fat. You may begin clutching your chest in fear.

And while you’re doing that, we also ordered a plate of Deep Fried Chicken Skins.

Fried Chicken Skin

Yeah. And it was good.

Sambal Eggplant

What was not so good was the Sambal Eggplant. Usually, this dish involves cubes of eggplant simmered the an ass-kicking shrimp-laced chilli sauce. You get chilli, mix it with your rice, and eat your way into heaven on earth. Instead, we got massive chunks of eggplant covered with a sauce so skimpy you’d think it was showing off at the beach. Not my favourite rendition of this homely classic.

On the dessert front, PappaRich is offering dishes that are designed to really piss of your doctor. But only in the most pleasurable way, of course.

Roti Bom

The Roti Bom is the rich cousin of the popular Roti Canai, and it’s not afraid to show off. Thick, flaky pastry is served with a generous dusting of icing sugar, and side portions of condensed milk and granulated sugar for you to dip.

Because crunch is very important when you’re eating condensed milk.

Fried Banana Fritters

If you feel that it’s important to finish your meal with fruit, then the Banana Fritters with Vanilla Ice Cream might be more up your alley. Banana. Batter. Deep fried. Ice cream. It’s exactly what you’d expect: piping hot fritters and melting ice cream is always lovely, even if technically they’re using the wrong banana. The banana commonly used in Malaysia is much smaller and sweeter, and doesn’t have that hint of chalkiness.

Oh and here’s a tip for you: by the sheer creative powers of my dining partner, we have figured out that the best dessert of all is a mashup of the two. Take a bit of hot banana, place it on the Roti, drizzle some condensed milk on, and finish with ice cream.

You. Are. Welcome.

With regards to the food, I think I’ve figured it out: you just have to be really careful what you order. PappaRich isn’t good at everything, but at its mid-range price point, I think that’s okay. The Assam Laksa still remains a favourite of mine, and the fried chicken wings are pretty good too, even though the Char Kway Teow is consistently below average. It’s a good starting point to the world of Malaysian food, and the little checklist order sheets ensure that no order is lost in translation.

And if in doubt, just order the fried chicken skin to go. You can’t go wrong with that.

Insatiable Munchies dined as guests of PappaRich.

PappaRich
63 Archer Street
Chatswood, Sydney, NSW
Phone: 02 9411 3207
Website: http://www.papparich.net.au

Two Wolves Community Cantina, Chippendale

Review October 28, 2015

So a priest, a chef and a diner walk into a restaurant… no, seriously, I had a real-life version of this when I went to the launch of Two Wolves Community Cantina, a not-for-profit restaurant run by the Jesuits. Located on the corner of Broadway and City Road, this boho chic eatery is adorned with photos of their charity work on the walls, and fits right in with the Uni crowd.

The idea behind Two Wolves is that they will run on mostly volunteers, with just five core (paid) staff: Head chef, sous chef, bar manager, assistant manager and volunteer coordinator. The profits will help charity work overseas, and Father David Braithwaite wants this cantina to run as a restaurant in its own right, and foster a sense of community.

The menu for the night promised cuisines from all over the world, and for someone who is experienced um, in the art of eating, this can only be a bad thing. Too many techniques, too many ingredients to understand, and usually nothing gets done right.

Sister Hien’s Bun Thit Nuong

Well, my ~~waistline~~ hips don’t lie, but I’m actually quite sorry to be right. Some things were done quite well – Sister Hien’s Bun Thit Nuong was a fresh Vietnamese rice noodle salad tossed in a sweet and salty dressing, with pieces of pork, fried shallots, fresh herbs, peanuts, shredded carrot, beansprouts and roasted peanuts. Lots of flavours and textures, just like a good Vietnamese salad ought to be.

Vietnamese Chicken, Lemongrass and Sweet Potato Curry

The Vietnamese chicken, lemongrass and sweet potato curry however, not so much. Especially next to the vibrant salad, it missed the mark in flavour, and the vegetables in the curry – cauliflower and sweet potato – were left in large chunks and were pretty much raw on the plate. But that means that it’s retained all the vitamins, right?

Korean Fried Chicken

The Korean Fried Chicken was a decent enough glazed fried chicken, though I’m not sure Korean was the best word to use. What makes Korean Fried Chicken (KFC as it’s affectionately known) different is a light-as-air coating of potato starch, followed by a punchy glaze made (usually) with soy, chilli and/or garlic. Ingredients can chop and change, but one thing is non-negotiable: it has to pack enough flavour that you need to be reaching for that beer to wash it all down. KFC is notoriously expensive in Sydney, and it has always earned its keep. It felt like tonight they were cheating with the name, which ultimately detracted from what would’ve been a perfectly acceptable dish.

Eton Mess

Of the desserts, the Eton Mess was lovely – smashed up chunks of meringue, with cream and berries made me very thankful to the Eton boy of legend who decided to mush up his dessert.

Black Sticky Rice with Mango and Coconut

The treatment of the Black Sticky Rice with Mango and Coconut really had me questioning whether it was just the Asian dishes that were going to cop the problems. There’s no nice way to put this: it was watery. Black glutinous rice thats usually cooked to either a sticky clump (as glutinous rice should be) or a creamy porridge, was left in a sad state inbetween, with a dark purplish puddle surrounding the rice and mango.

Ultimately, I love the idea of dining out for a good cause, but I expected more from the paid chefs. And with all the easy access to obscure cuisines nowadays, diners WILL have expectations, trust me.

I realise I’m being a hardass, but if paying the chefs is going to cut into profit, then they need to be able handle the different cuisines and provide a consistent quality across the menu.

Let me take a quick moment to highlight the efforts of the unpaid volunteers. Every single server was just fantastic; very professional and warm in their service. They set the stage for a lovely family dinner, and well, it was a family dinner, one that was perhaps prepared by that aunt for whom cooking isn’t a strong suit.

Despite the teething problems, I really want Two Wolves to do well. The volunteers seem to enjoy being there, and I’m rooting for Father David’s vision of a bustling cantina up above, and a classy cocktail bar in the space below. Very chic, very Chippendale.

Great vision, great cause, and great atmosphere. Not great food, so that needs to go.

The live jazz can stay, though, that was pretty great.

Insatiable Munchies dined as guests of Two Wolves Community Cantina.

Two Wolves Community Cantina
202 Broadway
Ultimo, Sydney
Phone: 02 8039 3595
Website: http://www.thetwowolves.com.au

Manga Hedgehog Dumplings from Luyu and Yum Yum, Newtown. Sydney Food Blog Insatiable Munchies Review

Hedgehogs in the Inner West: Luyu and Yum Yum, Newtown

Review October 26, 2015

It was raining, and I was late. Public transport improves no one’s mood at the best of times, and this was no exception. It was stiflingly humid, and even the vibrancy of a neighbourhood like Newtown couldn’t fight off the absolutely depressing and un-sexy shade of grey that had descended upon Sydney.

Located on King Street with a bright neon sign is Luyu and Yum Yum: the effort of tea master Luyu to pair his tea with food, and the result is a classy east-meets-west restaurant, with a heavy emphasis on dumplings.

Manga Dumpling “Hedgehog”, $12.80

I had a job to do (hard life) and as the entrees started rolling out I felt like I was getting a good Asian feed, without the stereotypical Asian service. The Manga Hedgehogs were so gosh darned cute that I almost couldn’t bear to eat them. Almost.

Manga Dumpling “Hedgehog”, $12.80

Encased in sweet fluffy dough was a rich mushroom filling that transported me back to Hong Kong in the 90s. Everything melded together whilst keeping its own flavour identity, and I felt like I was watching an award-winning acapella performance.

Caviar Dumpling, $13.80

The Caviar Dumpling was also a winner, and not just because I’m a slave to anything caviar. A solid mouthful of prawn dumpling was just lightly annointed with salty caviar, giving me texture and flavour all at once.

7 flavoured tofu, $7.80

Want something fun? Then eat the 7-flavour tofu with the chilli oil. By itself, the cubes of tofu weren’t particularly exciting, but the chilli oil transformed it into BBQ duck. Seriously. If you’re vegan and always wondered why we love BBQ duck so much, this is your chance to find out. There’s some sort of magic voodoo going on here, and all I need to know is that it just works, like Apple products did in the 00’s.

Duck Pancake, $16.80

Speaking of which, the Duck pancakes bring me right back to old Chinese restaurants of the 90s with my family, with generous lashings of sauce to accompany the chunks of duck meat. Nothing new, but if it ain’t broke, don’t fix it. Fantastically executed, and kept me eating till the last bite, even if I personally prefer the sweeter plum sauce to the more commonly used hoisin.

Truffle Dumpling Skewer, $12.80

The east-meets-west fusion, of course, doesn’t always produce stunners. Even the most beautiful people in the world have average babies sometimes. Don’t let Angelina and Brad fool you. The Truffle Dumpling Skewers was one example, which confused the excitement right out of me. Let me try to explain it with this Venn diagram.

It’s really like if you added truffle on a Siu Mai. Prawn dumplings? We know that’s delicious. Truffle prawns? Yes please! Truffled dumplings? Din Tai Fung will show you the way. But Truffled Prawn Dumplings? Eh, not so much. Maybe my palate isn’t pushing the boundaries of dining, but I wasn’t a fan of the combination even though I enjoyed the individual components. And the sweet Jasmine honey sauce didn’t help either. It was cute that it tasted strongly like soda – and I’m all for repurposing flavours in unexpected ways – but it just didn’t go.

If in doubt, just follow the Fonz.

Mama’s Chilli Chicken, $12.80

And the mains didn’t exactly come out swinging in the same way entrees did.

The Chilli Chicken and Beetroot echoed Kung Pao Chicken, an old school popular Chinese restaurant favourite that involves cashews, dried chillies, and a dark soy sauce that’s so sticky it really should be called a glaze. In this case, fresh serrano chillies replace the dried, and candied walnuts replace the cashews. The glaze wasn’t quite as saucy or dark, and the fresh pieces of beetroot added a fresh crunch. The candied walnuts were the best bit of the dish, with a glassy sugar coating that shattered with every bite. I really wished that there was more of the glaze/sauce – how would you mix it into your rice otherwise? – and while I was initially ambivalent about the beetroot, it really grew on me as I kept picking at it. The part that got me confused was the sprinkle of dried basil over the top. It jarred me out of the Asian illusion of the dish, and felt like that awkward kid at the party who tries to insert themselves into the group and then doesnt know what they want to say. Not a bad dish, but after the dumplings, it had big ~~shoes~~ plates to fill.

Eggplant, $12.80

The Eggplant was another dish that grew on me, but not to desired rash status. Battered eggplant fritters are served in a pyramid of sorts, and drizzled with a caramel sauce. I really
mourn that the eggplant wasn’t more obvious – you could’ve replaced it with zucchini and I’m not sure many would notice – but it was pretty enjoyable in a fritter sorta way. Crunchy-on-the-outside-fluffy-on-the-inside coating, and sauce. Good, but not ‘amazing’, as the waiter recommended it to us.

If the dumplings were the pinnacle of what Luyu and Yum Yum had to offer, then I’m really sorry to say that Osmanthus Oasis, for me, was base camp at the foot of the mountain.

Osmanthus Oasis, $13.80

My personal doubts about the flavour aside, the Osamanthus Oasis was just plain hard to eat. Served on a long, thin plate, the jelly kept slipping and sliding off and was fairly difficult to pick up. What made matters worse was the chocolate syrup, that added a faint chemical taste to the dessert. Why they would add something like that to what could’ve been an otherwise an interesting dessert, I will never understand. Especially not when the waiter strongly seconded our decision to order it.

I think Luyu and Yum Yum is perfect for a group outing: the serving sizes of dumplings allow you to sample and try a little bit of everything without getting too full, and it’s a nice change to the ubiquitous tapas houses in Sydney. If I could do it all over again, and I wouldn’t mind going back with more friends, I’d just stick to the dumpling and entree menu. It’s got more than enough variety to keep anyone’s attention, and most of it is really well executed.

Just don’t order the dessert. Trust me.

Insatiable Munchies dined as guests of Luyu and Yum Yum.

Luyu and Yum Yum
Level 1, 196 King Street
Newtown, Sydney
Phone: 02 8317 6337
Website: http://luyu.com.au

Sydney Food Blog Review of Hardware Society, Melbourne

Cafe Culture: Hardware Societe, Melbourne CBD

Melbourne Review Travel October 25, 2015 2 Comments

I’ve never been into the whole “breakfast is the most important meal of the day” thing. Heresy, I know. It’s just never worked for me, and forcing myself to eat when I’m not ready is never a cute look.

But for certain breakfasts, I’m more than happy to make an exception. And if Hardware Societe is going to put the words ‘lobster’ and ‘benedict’ in the same sentence, well, now they’re just twisting my arm.

Lobster Benedict, $25

And what a glorious breakfast the Lobster Benedict was. Chunks of perfectly cooked lobster sit on buttery brioche, and form a luxurious bed for oozy poached eggs and a cozy blanket of hollandaise. It’s like every luxurious ‘treat’ ingredient came together and decided to have a beautiful magic baby. I had to stop myself from finishing ALL of the brioche, because I ordered a second breakfast.

Steak Tartare, $25

Yes, you heard me right. For someone who doesn’t do breakfasts, I ordered TWO. I never do things by halves. The Steak Tartare was indeed lovely – with finely chopped beef flavoured with a capsicum based romesco sauce rather than the usual mustard/caper/shallot mix. Good, but not as good as the benedict, and so faded into oblivion, a.k.a the recesses of my memory.

Matcha Latte, $4.50

Besides the photogenic food, the drinks are also beautiful to behold. The barista even has a super cool instagram account dedicated to latte art! How the f**k did that swan get in there?? HOW IS THIS BLACK MAGIC POSSIBLE?!

And just as a kicker, I also took a photo of the food on the table beside me. I’ve no idea what this is or how
it tastes, but it sure looked pretty!

I just absolutely fell in love with the relaxed atmosphere at Hardware Societe. I didn’t feel judged at ALL for ordering two breakfasts, in fact other than a small moment of embarassment on my part when the server said, “are BOTH of these for you?”, I felt right at home with the hilarious, warm staff and people who let me photograph their food.

A must-go when I next go back to Melbourne. Breakfast has never been so cool.

This meal was independently paid for.

The Hardware Societe
118-120 Hardware Street
CBD Melbourne, VIC
Phone: 03 9078 5992

Drunken Chicken - Sydney Food Blog Review of Rocks Brewing Co. Alexandria

A chicken walks into a bar..Rocks Brewing Co., Alexandria

Review October 23, 2015

It was a grey, GREY day. Even the rain didn’t know whether it was coming or going, falling in drips and drabs as I made my way to Rocks Brewing Co. in Alexandria, where I was invited to have lunch. And if there was anything that could make a dreary day worthwhile, it was the promise of hot food.

After 15 minutes of navigation over puddles like I was a tightrope walker with no safety net, I finally located the brewery inside an industrial looking collection of office buildings. My heart started to fall into the pit of my empty stomach as I wondered if this was going to be just another grey office lunch to match the weather.

Wild Mushroom, Quinoa & Rocket Salad, $21

We left it up to the kitchen to feed us, and what came out was surprisingly vibrant. Traditionally, food made to match beers are heavy and stodgy – probably to match Mother England’s weather – but the Wild Mushroom, Quinoa and Rocket Salad was surprisingly light and tasted like it was nutritionally well-rounded. Not a very sexy description, I know, but between the scattered grains of quinoa, meaty mushrooms, fresh rocket and tart dressing, I really felt like I was eating my quota of vegetables in a very delightful way.

Mac and Cheese, $13

Both the Mac and Cheese and Louisiana Hot Wings also packed a punch – the mac and cheese with a satisfyingly creamy sauce laced with the sharp kick of blue cheese, and the hot wings covered in a finger licking hot and sour sauce. This is one of the first hot wings that didn’t actually need the dipping sauce – I’d actually recommend eating them without it since the combination seems to cancel out any flavour that the components have by themselves.

Louisiana Hot Wings, $13.50/$22

At this point, we knew that more was to come, but we kept picking at the food like fidgeting children. I mean, the last two mouthfuls of mac and cheese were just staring forlornly at me, looking like it had been abandoned. And just as I was about to put it out of its misery, along came the piece de resistance.

Drunken Chicken, $49

The Drunken Chicken involved a whole chicken, roasted upright, with a bed of vegetables and bread to soak up all the errant juices. Nothing was to go to waste here. The chicken, covered in skin that was such a gleaming golden brown that it looked like it just came back from a relaxing holiday in the tropics, was so piping hot that steam escaped from every cut I made. By itself, the meat was a touch dry, but that’s where the pan juices came in.

The use of beer gave it body like a Victoria’s Secret Model – sexy without being too in-your-face – and if I could I would just drink it all up in a glass. But their method was good too, with pieces of crusty bread soaking up the juices and turning into the most addictive type of savoury bread pudding, accented by creamy chunks of roasted pumpkin.

*insert Homer Simpson’s drool face here*

Of course, we can’t forget the beer at a brewery, and if you prefer to drink your beer rather than eat it, then they also have a selection of specialty beers for your drinking pleasure. The House Alerkolsch was an instant hit, with a sweet, clean finish that reminded me of a dry white wine. Very refreshing, and a perfect accompaniment to the roast chicken.

Beer Tasting Platter

To finish, we had the Baked Oreo Cheesecake which, while executed nicely, didn’t make as big a splash as the lineup that came before it. The salted peanuts on the caramel sauce was my favourite bit of the whole thing, but the cheesecake itself was a touch common, considering all the creativity that I’ve come to expect in my short time here.

Baked Oreo Cheesecake, $15

The rest of the menu is a great mix of creativity and old favourites – crunchy waffle fries sit right next to a pulled pork burger, and nothing looks to be terribly out of place. I’m looking forward to working my way through the menu on my subsequent visits – I think there’s a Cape Byron Tomahawk that’s calling my name.

Insatiable Munchies dined as guests of Rocks Brewing Co.

Rocks Brewing Co.
160 Bourke Road
Alexandria, NSW
Phone: 02 9669 3600
Website: http://rocksbrewing.com/rocksbrewing/welcome

Sydney Food Blog Review of Simmer Huang, Chatswood

Bubble bubble toil and trouble: Simmer Huang, Chatswood

Review October 21, 2015 1 Comment

“Have you been here before?” asked the waitress, before setting the menu before us. Now THAT was a loaded question and a half. I mean, I hadn’t been to this branch before, but I did have a previous Simmer Huang experience (dare I say) at Eastwood.

I shook my head no, preferring to go with the former. That dinner at Eastwood was baffling, to put it nicely, and I didn’t want it to taint this lunch that they were nice enough to invite me to as well. The concept, the waitress continued in halting English, was that you ordered your raw ingredients, and it would get cooked at the table in front of you. So a little bit DIY, little bit theatre, and I could certainly live with that.

We look down at the menu, nay, checklist, and begin ticking off our choices. There was a slight sense that if we were to choose the wrong combination of ingredients, then the outcome would be entirely on us. No pressure. Our waitress, thankfully, chooses this time to swoop in to the rescue, with personal recommendations, and very subtle looks of disappointment when it looked like we were interested in the more pedestrian choices like Spring Onion Pancakes.

But who doesn’t like flaky, oniony pastry that shatters when you bite into it? I didn’t think so.

Spring Onion Pancakes

The Spring Onion Pancakes here, though, were actually pedestrian. It wasn’t particularly flavourful, and the pastry was slightly less flaky and more oily, coating your mouth with a shiny layer rather than shards of crispiness. On the upside, I didn’t need to top up my lip gloss.

Also in the do-not-order basket is the Hometown Chicken, though I really should know better when ordering poached chicken. Due to the health regulations in Australia, most chicken is cooked to death, and this one did not escape that fate. Sauce or no sauce, fibrous chicken breast turn to dust in the mouth, and if this was the only test of a restaurant then NO SOUP FOR YOU!

Hometown Chicken, $7.80

Thankfully, there were redeeming dishes too. The Signature Cold Tofu was a delicious nod to a humble peasant past, and the sauce had just the right kick of spice to give the delicate silken tofu flavour. The cold jiggly squares melted in your mouth – and on your chopstick if you don’t pick it up right – and was refreshing on a warm afternoon.

Signature Cold Tofu, $6.50

The Squid Balls brought out the 5-year-old in me, not just in the name (do they have any?) but also in the warm memories that came flooding back at this children’s party staple. No sausage roll for this Singaporean! Squid, Lobster or Fish, balls of this variety always have a bouncy texture that fries to a hint of a crisp on the outside.

Squid balls

But what of the main event: the hotpot?

Assorted Meat and Seafood Hotpot, $49.95

Well, there certainly was a pot, and it was hot! Rather than the more popular style of cooking your food in boiling soup, this one involves our waitress layering the meat and veg in a wide sauté pan, before mixing in a house-made sauce.

Squid in hotpot

The whole pot then bubbles merrily away while you pick straight from it. But what of all the extra bits that I ordered, like the noodles and mushroom?

Well, this is where a major part of my confusion at Eastwood happened. No matter how much you’ve ordered, you were meant to finish ALL of the hot pot meat that’s laid out in front of you – in our case chicken, squid, prawn, and pork – before they come by, add water to the thickened sauce and THEN cook your noodles. By which you might likely be full, or feeling a hole in your ~~heart~~ meal that only noodles can fill. What if I wanted to eat my meat with my noodles, like many other bowls of Chinese food I’ve had before?

Though if you can overlook that, do order the noodles. They aren’t joking when they say “Hand-pulled noodles”, because you get to see it made at your table. Trés fun.

Hand Pulled Noodles

And if the chilli in the pot is getting too hot for you (see what I did there? Tee hee) then they have some lovely drinks too. The Lychee Cocktail is fizzy and sweet, and the Salty Lemonade is exactly like it’s described.

A scoop of boysenberry ice cream floats on a fizzy lemonade base that carries a hint of salt. Think less salted caramel, and more dried salted plum. It polarised our table (which wasn’t too hard because there were only two of us), and I just LOVED it because it gave me a break from the common soft drinks that are usually stocked in Australia.

On the whole, it was much MUCH more enjoyable than my time at Eastwood, though I can’t say if the bump in service is entirely attributed to the fact that I was invited. I did feel like everything was better explained, and that I wasn’t left to navigate the treacherous waters of checklist ordering – where the descriptions are brief, if present, and the instruction manual non-existent. The restaurant is also fairly large, with beautiful floor-to-ceiling windows that provide you a view of, well, not very much at all, but I do appreciate large windows for the natural light.

I still am extremely uncomfortable with getting my meal split in two, but then if that’s their style of cuisine, then maybe it’s just not for me. The portions are also built for 4 people, so if you are planning a cosy lunch for 2, then you might want to pack an extra two stomachs.

Or takeaway containers. Those work too.

Insatiable Munchies dined as guests of Simmer Huang.

Simmer Huang
The District, Podium Level
Chatswood Interchange
436 Victoria Avenue
Chatswood, Sydney
Phone: 02 9411 3335
Website: http://www.simmerhuang.com

Sydney Food Blog Review of About: Spicer, Woollahra

What’s it all…About: Spicer, Woollahra

Review October 19, 2015

Other than my time at Victor Churchill where I met Anthony Bourdain (I’m still fanning myself from the excitement of it all!), I don’t spend a lot of time in the Eastern Suburbs. I mean, it’s pretty and all, but I only ever get more absorbed in my plate of duck fat potatoes as fit people in gym gear run by with their giant dogs on a leash.

Chicken salt not included.

Turkish bread and dips

So anyhoo, I put on my best sweaty gym chic – I’m just joking, it was just a hot day – and made my way up the hill to About:Spicer, who has just started serving up a brand spanking new dinner menu, featuring the oft-misused term, Tapas.

Tapas basically refers to Spanish appetisers, or snacks, and it’s a way to turn my food ADHD into a socially acceptable way of having a meal. The idea is that you order everything and the kitchen sink, and you share it with your friends so everyone can have a bite of everything.

Prawn Cocktail, $18.50

Well, at About:Spicer, the Tapas is just a little on the large side. Much like the rest of Australia, it’s actually in a large enough serving that you can have it as a meal to yourself. Great for value, not so much for variety. The classic Prawn Cocktail, $18.50 is light, creamy, and ever-so-slightly sweet, and whilst not the most photogenic dish, was a refreshing dish for a balmy summer evening.

Kentucky Bourbon Meatballs

Stuffed Mushrooms

Stuffed Zucchini Flowers

Finger Lickin’ Chicken Wings

Other notables included the Stuffed Zucchini Flowers, because you can’t go wrong with the words : cheese and deep-fried. Sure, the flavour of the goats cheese might be a little affronting to some people – goat and sheep dairy tends to have a love-it-or-leave-it relationship with many people I know – but I’ve always thought that zucchini is the wallflower of vegetables (or some might say, ahem, delicate) and the goats cheese was just the personality that the zucchini needed.

The Kentucky Bourbon Meatballs were finger lickin’ sticky sweet, and while not the most amazing meatballs that I’ve ever had, brought back childhood memories of loving glazed EVERYTHING. Glazed ham, glazed doughnuts…glazed look in my eyes. 😉 In fact, I still have a childish glee when I see the glossy sheen of sugar on my food.

And you know what else is delightfully notable? The service. Sina (pronounced Zee-na, like the warrior princess), our waitress, was bubbly and fun, and just exuded the kind of careless charm that only a European can pull off. It really made us feel relaxed, relaxed enough to actually believe we could take a nap right at the table to try and work off the food coma.

Frozen Banana Cheesecake with Nutella and Kahlua Foam

And food coma it was, compounded by the luxurious Frozen Banana Cheesecake with Nutella and Kahlua Foam. If you order nothing else at About:Spicer, you should order this. Packed full of actual banana flavour, and a strangely satisfying icy texture, I could bring home a whole tub of that frozen cheesecake and lick it all up with a spoon. The rest of it, however, I could take it or leave it. The kalua and nutella were saccharinely sweet, which probably wasn’t the best idea after eating my weight (and what a large weight it is) in food.

For a new menu, I think that About:Spicer is heading in a good direction. Nothing that I tried tasted too much like other things on the menu, which gives you value for variety, but the individual dishes could use a bit of finesse for my taste. The Stuffed Mushrooms, for example, didn’t deliver that salty kick that I wanted out of well, bacon and cheese, and it came off as a bit average for something that includes my two favourite things in the world.

I’d really like to see what they do for breakfast though – bonus points if that banana cheesecake is available in the morning too!

Insatiable Munchies dined as guests of About: Spicer.

About: Spicer
Shop 2, 128 Queen Street
Woollahra, Sydney, NSW
Phone: (02) 9328 2221
Website: http://www.aboutspicer.com

Danno’s, Dee Why

Review October 16, 2015

So here’s the goss: Danno’s used to be THE place to go to for burgers. Hulking, juicy, thick, saucy burgers. These burgers were made by Burger Josh – yes, a man so devoted to his craft that burgers have just become his identity – and they were truly a work of art to behold.

Then one day, Burger Josh and Danno’s decided that they didn’t love each other anymore and part ways. And the diners, like me, were left inbetween feeling like the product of a broken home. After all, who’s side do you pick when mommy and daddy break up?

Better still, what do you do when mommy finds another man to replace daddy. WHAT THEN?! ?????

Organic Breakfast Trifle, Coconut Milk, Chia Seed, Mango, Yoghurt, Mixed Berries, $16

Thinly veiled analogies aside, Danno’s is back with a new menu and a new chef, ready to reclaim (or retain?) the love of the dining public. The new menu is created by Chef Ashraf Saleh, who brings with him middle eastern influences and years of restaurant experience.

Egyptian Poached Eggs, Bastourma, Za’atar, Kale, Sweet Potato Croquet, $17

So how does the food stack up? Well, it’s a bit like comparing apples and oranges, really. One gives pretty, upscale, cafe-type food, and the other, gritty, sexy, voluptuous burgers.

No, you’re saying it wrong. Gotta add a growl to your voice and say it again:

BUUURRRGGGGEEERRRSSSS.

Heirloom Tomato and Beetroot Salad

Anyhoo, Danno’s new menu is indeed pretty. Very photogenic in a Covergirl ad sorta way. Not exactly edgy in terms of favour profile or culinary creativity, but that might not have been what Chef Ashraf might have been aiming for.

The Organic Breakfast Trifle, $16, was a chia pudding with a riot of fresh fruit and compote over the top. It was silky and comforting, with light, fresh notes of the summer fruits keeping it from being stodgy.

On the savoury front, Egyptian Poached Eggs, Bastourma, Za’atar, Kale, Sweet Potato Croquet, $17 was well, interesting. The individual elements on the plate – and there were many – were okay, but didn’t come together into anything remarkable. Massive amounts of beetroot and radish made it all visually stunning, but pretty only gets you so far.

But of course, you are really waiting for me to compare apples with apples. Danno’s indeed has a burger on the menu, and yes, we ate it.

EAT ALL THE FOOD.

The Titanic

The Titanic was aptly named, because well, look at it. Here, I even have a shot of Chef Ashraf holding it, for comparison.

As he set down the plate, Chef Ashraf made very sure to tell us that he felt that his burger was full of flavour, and there was no need for it to be dripping with sauce. No need to be OTT, you know, gotta keep it simple.

Well, um, I dont’t really know how to put this, but it needs more sauce. *hides face behind hands* The fried chicken was flavourful enough, but not juicy enough to combat the natural dryness that is bread. And what sauce it had, mind you, had a lovely thousand-island-type tang, but I needed more. Way more.

The fries thst it came with though? A+. Hints of sumac and spice brought the humble fry to life, and I just kept picking at it, even though I should’ve stopped eating 10 minutes ago.

I think that the new menu reslly shows a lot of promise, though I kind of question putting a burger on so soon after the divorce. Salt in the wound man, salt in the wound. It might take s bit of time for the new chef and evolving menu to find their footing, but from what I’ve seen, it shouldn’t take too long for the taste of the food to match the expectation that the presentation gives.

Wasn’t there something about judging a book by its cover?

Insatiable Munchies dined as guests of Danno’s.

Danno’s
23 Howard Avenue
Dee Why, NSW
Phone: 02 8094 9677
Website: http://dannoscafe.com

Sydney Food Blog Review of BCD Tofu House, Epping

Are you a tofu? BCD Tofu House, Epping

Review October 12, 2015

Do you know what it means to call someone a tofu in the Asian culture? It means that the someone is soft, and prone to crying. All defenceless and weak, like a block of silken tofu.

Well, that’s the idea anyway.

But for all its tenderness, it’s very hard to cook with silken tofu, and cook it well. When done right, it soaks up all the surrounding flavours, but retains its velvet silkiness. Ang you would hope restaurant that calls itself a tofu house, is going to do right by it.

Seafood Pancake

The decision to go to BCD Tofu House was indeed one based on tofu. Tofu stew, that is. Also known as Soondubu Jigae, this winter comfort involves soft tofu, a chilli soup, and ribbons of egg. But one cannot survive on tofu alone, so of course, we order other things.

Japchae

The Seafood Pancake was quite nice in a not-fancy-pants sorta way. Seafood that isn’t overcooked, and a pancake that’s cooked all the way through with no remnant of floury batter. I don’t think that’s asking for too much. The Japchae was a hit with me and Christine, but deemed by resident Korean food expert Simon as having that “reheated, oily taste”, which tells you how little I actually know about Korean cuisine.

But hey, I didn’t grow up eating Japchae, so I’d go with what Simon says.

Stewed Beef Ribs

Bossam

Also on the table were Stewed Beef Ribs, and Bossam. Beef ribs in any form, I like, and this spicy soupy thing with tender radish chunks? Yes please! And bits of chewy noodles down the bottom of the pot. Because not everything needs rice.

I’m kidding. Of course everything needs rice. What kind of an Asian do you think I am?

The Bossam was also on point. Well, the pork anyway. Neatly sliced pieces of braised pork with the right ratio of fat to meat. I could’ve eaten it all day long. The lettuce, not so much. Usually served with a softer, more refreshing salad leaf, this one was served with rigid Chinese cabbage, that just made it very hard to eat.

Oh well, I just have to eat pork and sauce then. Hard life.

Tofu Hotpot

As for the Soondubu Jigae? Well, according to our resident Korean food expert, it’s actually quite decent, although not quite as good as you can make at home. Although, most things get that way when you know how to make it properly. All I know was that it was a cold night, and the hot spicy stew served over rice was just the ticket.

Tofu errday.

This meal was independently paid for.

BCD Tofu House
74-76 Rawson Street
Epping, Sydney, NSW
Phone: (02) 9868 4300
Website: http://bcdtofu.com

Best of Brunch, SMH Good Food Month

Review October 11, 2015

The world of food is fantastically varied. You just know, KNOW, that wherever you go, someone has a specialty and it’s going to be just delicious. I mean Asia has street food, America’s got diners (amongst other things), and Australia?

Australia’s got ~~talent~~ brunch.

So it’s fitting that Good Food Month celebrates that with Best of Brunch, where some of Australia’s best and hipsterest come together to feed us the most important meal of the day.

You know, the one we eat after sleeping in and while nursing a hangover?

Poached Eggs and Kale Salad, Ruby’s Diner

Ruby’s Diner was first up to bat, with a very responsible Poached Eggs and Kale Salad. Very light, very healthy, and very keeping in with the theme of the Pyrmont Growers’ Markets right round the corner. It almost felt too healthy, except the kale salad was actually quite delicious, so points for that.

And perfect to whet your appetite for the courses to come.

Insatiable Munchies dined as guests of SMH Good Food Month.

Ruby’s Diner
Shop1/173-179 Bronte Road
Bondi Junction, NSW
Phone: 0404 379 585
Website: www.rubys.com/

Farro and Corn, Pinbone

Pinbone (RIP) then bulks it up with Farro and Corn, which for some reason made me think of American grits. Very comforting, and so luscious that you just wanna roll around in a bed of it.

Insatiable Munchies dined as guests of SMH Good Food Month.

Pinbone
3 Jersey Rd
Woollahra NSW 2025
Phone: +61 2 9328 1600
Website: www.pinbone.com.au/

Fried Chicken and Waffles, Hartsyard

But you know what you have with grits? FRIED F**KING CHICKEN. And not just any chicken either. It was the famed Hartsyard fried chicken. And waffles. But really, we all know who’s the star here. Crispy juicy fried chicken, sweet fluffy waffles, maple syrup…this elevated the meal to a had-a-sexy-night-then-roll-out-of-bed sorta brunch. I’ve always wondered about the hype, and now I know.

Oh boy, do I know.

Insatiable Munchies dined as guests of SMH Good Food Month.

Hartsyard
33 Enmore Road
Enmore, Sydney, NSW
Phone: 02 8068 1473
Website: http://hartsyard.com.au

Apple Strudel, LuMi Bar and Dining

Then, it was over all too soon. LuMi Dining put forward an apple strudel, which, while it might have been a perfectly respectable strudel, wasn’t quite at the level of the fried chicken. And I’m beginning to fear that nothing will ever live up to the fried chicken, and my life will be sad.

That being said, the apple strudel isn’t quite what I’d go to LuMi for, necessarily. The rest of the menu is much better. Much.

Insatiable Munchies dined as guests of SMH Good Food Month.

LuMi Bar and Dining
56 Pirrama Road
Pyrmont, NSW
Phone: 02 9571 1999
Website: http://www.lumidining.com

Chocolate Chip Cookie, West Juliett

And to take home, like a cool, new-age version of the petit fours that you get at the end of fancy restaurant meals, a salted chocolate chip cookie from West Juliett. The reveal of this brought many ooh’s and aah’s at the table, even though I hadn’t really heard of West Juliett before this. I know, #foodbloggerfail.

Either way, the cookie never actually made it home. Soft chewy pieces with melty bits of chocolate all through it? YAAAASSSSSS. I absolutely demolished it. Demolished.

Milk not included.

Insatiable Munchies dined as guests of PappaRich.

PappaRich 63 Archer Street Chatswood, Sydney, NSW Phone: 02 9411 3207 Website: http://www.papparich.net.au

Insatiable Munchies dined as guests of Two Wolves Community Cantina.

Two Wolves Community Cantina 202 Broadway Ultimo, Sydney Phone: 02 8039 3595 Website: http://www.thetwowolves.com.au

Insatiable Munchies dined as guests of Luyu and Yum Yum.

Luyu and Yum Yum Level 1, 196 King Street Newtown, Sydney Phone: 02 8317 6337 Website: http://luyu.com.au

This meal was independently paid for.

The Hardware Societe 118-120 Hardware Street CBD Melbourne, VIC Phone: 03 9078 5992

Insatiable Munchies dined as guests of Rocks Brewing Co.

Rocks Brewing Co. 160 Bourke Road Alexandria, NSW Phone: 02 9669 3600 Website: http://rocksbrewing.com/rocksbrewing/welcome

Insatiable Munchies dined as guests of Simmer Huang.

Simmer Huang The District, Podium Level Chatswood Interchange 436 Victoria Avenue Chatswood, Sydney Phone: 02 9411 3335 Website: http://www.simmerhuang.com

Insatiable Munchies dined as guests of About: Spicer.

About: Spicer Shop 2, 128 Queen Street Woollahra, Sydney, NSW Phone: (02) 9328 2221 Website: http://www.aboutspicer.com

Insatiable Munchies dined as guests of Danno’s.

Danno’s 23 Howard Avenue Dee Why, NSW Phone: 02 8094 9677 Website: http://dannoscafe.com

This meal was independently paid for.

BCD Tofu House 74-76 Rawson Street Epping, Sydney, NSW Phone: (02) 9868 4300 Website: http://bcdtofu.com

Insatiable Munchies dined as guests of SMH Good Food Month.

Ruby’s Diner Shop1/173-179 Bronte Road Bondi Junction, NSW Phone: 0404 379 585 Website: www.rubys.com/

Insatiable Munchies dined as guests of SMH Good Food Month.

Pinbone 3 Jersey Rd Woollahra NSW 2025 Phone: +61 2 9328 1600 Website: www.pinbone.com.au/

Insatiable Munchies dined as guests of SMH Good Food Month.

Hartsyard 33 Enmore Road Enmore, Sydney, NSW Phone: 02 8068 1473 Website: http://hartsyard.com.au

Insatiable Munchies dined as guests of SMH Good Food Month.

LuMi Bar and Dining 56 Pirrama Road Pyrmont, NSW Phone: 02 9571 1999 Website: http://www.lumidining.com

Insatiable Munchies dined as guests of SMH Good Food Month.

West Juliett 30 Llewellyn Street Marrickville, Sydney, NSW Phone: 02 9519 0101 Website: https://www.facebook.com/westjuliettcafe

PappaRich
63 Archer Street
Chatswood, Sydney, NSW
Phone: 02 9411 3207
Website: http://www.papparich.net.au

Two Wolves Community Cantina
202 Broadway
Ultimo, Sydney
Phone: 02 8039 3595
Website: http://www.thetwowolves.com.au

Luyu and Yum Yum
Level 1, 196 King Street
Newtown, Sydney
Phone: 02 8317 6337
Website: http://luyu.com.au

The Hardware Societe
118-120 Hardware Street
CBD Melbourne, VIC
Phone: 03 9078 5992

Rocks Brewing Co.
160 Bourke Road
Alexandria, NSW
Phone: 02 9669 3600
Website: http://rocksbrewing.com/rocksbrewing/welcome

Simmer Huang
The District, Podium Level
Chatswood Interchange
436 Victoria Avenue
Chatswood, Sydney
Phone: 02 9411 3335
Website: http://www.simmerhuang.com

About: Spicer
Shop 2, 128 Queen Street
Woollahra, Sydney, NSW
Phone: (02) 9328 2221
Website: http://www.aboutspicer.com

Danno’s
23 Howard Avenue
Dee Why, NSW
Phone: 02 8094 9677
Website: http://dannoscafe.com

BCD Tofu House
74-76 Rawson Street
Epping, Sydney, NSW
Phone: (02) 9868 4300
Website: http://bcdtofu.com

Ruby’s Diner
Shop1/173-179 Bronte Road
Bondi Junction, NSW
Phone: 0404 379 585
Website: www.rubys.com/

Pinbone
3 Jersey Rd
Woollahra NSW 2025
Phone: +61 2 9328 1600
Website: www.pinbone.com.au/

Hartsyard
33 Enmore Road
Enmore, Sydney, NSW
Phone: 02 8068 1473
Website: http://hartsyard.com.au

LuMi Bar and Dining
56 Pirrama Road
Pyrmont, NSW
Phone: 02 9571 1999
Website: http://www.lumidining.com

West Juliett
30 Llewellyn Street
Marrickville, Sydney, NSW
Phone: 02 9519 0101
Website: https://www.facebook.com/westjuliettcafe