We all know that the Sydney Morning Herald Good Food Month has always been about the food – like the ever popular Night Noodle Markets, for example – but sometimes, in the midst of all the gorging, we forget that it’s also about the chefs!
And they were sure present at Asia Town – a celebration of Asian Street Food, seen through the eyes of amazing Australian chefs.
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I need to begin this post by saying that this is not a post about ramen. Yes, delicious bowls of noodles and mushrooms and pork are involved, but this is most certainly not about that.
This, is about a team with a philosophy, and what a philosophy it is.
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It’s that time of the year again. Where Christmas comes early for foodies in Sydney, and a month-long period of gorging begins.
It’s time, for GOOD FOOD MONTH.
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It’s all burgers and fried chicken this week at Insatiable Munchies. Maybe it’s the hot weather. Maybe it’s the tantalising smell of when hot oil meets meat. Or maybe, just maybe, it’s my last hurrah before swimsuit season descends upon us like a good looking man at the beach: great to look at but a lot of effort to attain.
But we try anyway.
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What is contemporary Chinese cuisine?
That was the question that I was hoping would be answered when I attended a discussion with Brendan Fong – head chef of Mr Wong – as part of the Celestial Tables Exhibition presented by the Museum of Sydney.
I was going to write an introduction for this post. Then I realised, FRIED CHICKEN DON’T NEED NO INTRODUCTION!
So I will say: fried chicken with oozing melted cheese. Interested?
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Falafels can often be left as an afterthought. It’s that dish that people serve up when the thought, “oh, I forgot about the vegetarians” comes up.
But falafels are can be delicious morsels in their own right, and when you have an eatery called “Just Falafels”, then I would expect delicious morsels all the way around.
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Often in romance we can mistake the idea of love for what love actually is, and I think that in food, we can sometimes love the idea of a dish perhaps a bit more than the dish itself.
Tell me, have you ever tried a Cronut?
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Vietnamese food is a whole new playground of food to me – although I’m from Singapore, I’ve always had so much more exposure to Japanese and Thai food that Vietnamese food has always slipped under the radar for me.
But not anymore! A very lovely invite to Bay Tinh gave me just the perfect reason to visit Marrickville, and learn more about Vietnamese cuisine.
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I was introduced to Japanese food at a very young age. My parents appreciate the finer foods in life, and sashimi and tempura was considered quite the treat when I was little. We would get dressed up and visit a nice Japanese restaurant about once a fortnight, and to the little girl that I was, it was the epitome of family time – the three of us, around the table, sharing everything from tempura to salmon sashimi to beef sukiyaki.
And so began my love affair with Japanese food – so much so that often when things get a bit stressful and the weather is depressing, it’s my go to cuisine of choice.
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