It’s the New Year. You’re broke. You spent all your money on Christmas presents, New Years party favours and more than likely, lots and lots of booze. But being generation X or Y we don’t like to really compromise on eating out. So where do you go to eat on a shoestring budget? Here is 3DWorld’s top picks for eating on the cheap in 2009 (aka. Two thousand and fine)
Chat Thai
20 Campbell Street
Sydney NSW 2000
Phone (02) 9211 1808
There’s Thai and there’s Thai. In Sydney, you can take your pick of awesomely authentic Thai food but if you want a vibe as well as the food, Chat Thai situated on the fringes of Chinatown will meet your expectations and then some.
Most people think that the best Chinatown has to offer is on ‘that’ side of George Street, but cross over the road and there are a few surprisingly good joints offering everything from Korean to Thai and other South Pacific treats.
The full menu is about as comprehensive a tour through Thailand as you’ll ever expect to find. From mild coastal influences to more typical fare, you’ll find something to suite your chilli comfort level and your palate. Points for the fact that they’re open till 2am and there’s a supper menu available from 10pm.
Try the Yen-ta For, Rice noodles in a seafood broth with fish balls, water mimosa, white cloud-ear mushrooms and crispy wantons. This fragrantly, subtle dish is the stuff that comfort food is made of. The wontons are satisfyingly meaty and full of texture, which contrasts well with the freshly-made fish balls and the slippery rice noodles. Opt for the dry version with the broth on the side.
If you’re feeling a bit spicy, the Nahm Tok is your choice: a warm salad of sliced grilled beef or pork,
ground roasted rice, Spanish onions, chilli, mint and coriander. Basically, it’s a twist on Thai beef salad with hell of a lot more kick. But the real kick? Most dishes are around $7.50 - $9.90.
Wilson’s
91 Pitt St
Redfern NSW 2016
Phone (02) 9319 6775
Sydney’s first Lebanese restaurant is Wilson’s claim to fame and it probably hasn’t been renovated since then. Situated in Redfern’s ‘Paris Quarter’ (that’s East Redfern, darling), Wilson’s has been serving up Lebanese food to locals, students and junkies alike for years.
You’ll be served complimentary Lebanese bread, pickles and olives upon arrival so you can nibble whilst you peruse the menu.
Top picks are the Fava bean salad – plump beans (minus the Chianti), tomato, parsley and cucumber dressed with a zesty lemon-infused dressing.
The Hommos is the pick of the dips on offer – a rich and almost creamy Chickpea dip dressed with flavoursome olive oil and perfect for being sopped up with the Lebanese bread.
If you’re vegetarian, then I’m sorry for you. The felafels are brilliant though so be sure to order them – crisp little pucks on the outside and soft and parsley-scented in the middle.
A grilled meat plate will set you back no more than $20 and are great for sharing.
Other highlights include playing ‘spot the matching cutlery’ and speculating how long the Bedouin tent style fabric on the roof has been there for.
Chinese Cultural Club
Level 4, 25- 29 Dixon St
Sydney NSW 2000
Phone (02) 9211 1033
Yum Cha these days is a national weekend pastime. But when it can stretch to $30 or more per person, it isn’t the cheapest lunch you can have in Sydney. At the Chinese Cultural Club, deep in the heart of Chinatown, happily the prices haven’t changed much since 1995.
What CCC lacks in variety, it makes up for by doing the basics well. The Har Gao (steamed plump, crunchy prawns in a clear rice-flour pastry), Siu Mai (dim sims, mate) and Lo Mai Gai (steamed sticky rice with a pork, prawn and duck yoke centre) are solid picks and will give East Ocean and Marigold a run for their money.
Make sure you come early to get it while it’s hot and there are enough dumplings in supply to fill you up before you hit the pokies. At an average of $17 per person, you can spend your extra pennies on groceries at Paddy’s Markets.
Chinese Noodle Restaurant
Shop 7
8 Quay St, Haymarket, NSW 2000
(02) 9281 9051
An oldie but a goodie. It’s the hole in the wall people love to claim as their personal secret find that everyone already knows about.
The best value picks are the boiled dumplings; you get about half a dozen more for the same price as their pan-fried mates.
The braised eggplant in special sauce is also especially delicious as well as filling (though garlic lovers need not apply) – Fans of the pungent herb will find crispy fried eggplant glazed in a fragrantly sticky, almost sweet garlicy glaze. Take a bite and discover the interior to be melt-in-your-mouth perfection.
The Sultan’s Table
179 Enmore Rd
Enmore NSW 2042
Phone (02) 9557 0229
Enmore Road hides some great foodie gems, but if you’re looking for Turkish food then there is only one place to go. Don’t be fooled by The Sultan’s humble milk bar exterior, there’s a great courtyard out the back catered for by friendly staff and delicious food.
The servings are generous and made for sharing, so bring a band of hungry friends to feast with the Sultan.
Favourites include the mixed dip plate where you’ll find authentically blended humous, beetroot, carrot and smoky eggplant dips served up with plenty of freshly baked Turkish bread. Follow this with the mixed grill plate – all mouth-wateringly tender, well seasoned and charcoal-infused.
Vegetarians will love the rich tomato-infused stuffed eggplant and the crisp zucchini fritters. You’ll pay around $20 per person at the maximum.
Faheem Fast Food
196 Enmore Rd
Enmore NSW 2042
Phone (02) 9550 4850
Another Enmore Road destination. At any given time of the evening, this place is packed with families and taxi drivers alike – testament to three things: It’s great value, authentic and quick. Far from a sexy interior, Faheem is more like an old school diner with bad fluorescent lights, but the food doesn’t lie.
The Tandoori chicken may take a while but it’s worth the wait as it’s cooked in a traditional Tandoori oven and therefore tender, smoky and completely imbued with all those delicious Tandoori flavours.
The Lamb Saag, tender chunks of lamb with spinach in a herb-filled curry is a must try if you’re a carnivore, and the Dhals and vegetarian curries are simultaneously substantial and light in flavour.
Don’t miss out on the stellar naan bread if you’re a carb addict. It’s soft, tender and slightly burnt at the edges for that perfect charcoal flavour.
Expect a meal to cost around $15 per person.
Monday, 26 January 2009
Monday, 19 January 2009
big food trends for 2009
thefoodpeople, a clever UK company who chart food trends as well as ideas and concept generation have come up with their top big food trends and emerging trends of 2009. Do you think they're on the mark?
thefoodpeople Food trends for 2009:
2. Scratch cooking and home baking - More cooking
from raw ingredients, cheaper cuts, more cakes, tray bakes, sponges not just because it saves money but also it makes you feel great;
3. British - British will continue to be big – British regions, traditions, ingredients, breeds and species;
4. Less protein - Less protein on plates, it is expensive and also there are so many possibilities with vegetable accompaniments;
5. Head to tail - Eating more of our fish, meat and vegetables and throwing less away, using new and forgotten recipes to utilise more of the animal, a principle that can be applied to anything;
6. Sustainable meat and fish - More about new varieties and those that we should be eating more of – rock fish, gurnard, flounder, mahi mahi;
7. Changing drinking habits - Drinking at home rather than out in pubs and restaurants, also big in drink is beer, cider and cocktails;
8. Thirst for food skills and knowledge - More entry level cookery schools teaching the basics and how to get the best out of what you have;
9. Restaurant and farm alliances - Savvy restaurateurs teaming up with
farms to bring the consumers food that they know and trust;
10. More miniaturisation - More things getting smaller – greater choice, less cost, more variety, more cute factor;
11. More customisation - More brands and businesses offering consumers the opportunity to customise or tailor their goods, products or services;
12. Health - Instant nutrition, ultra low calorie, health through natural choices.
thefoodpeople Emerging Food trends for 2009:
1. Beauty foods - Foods that enhance your inner or outer beauty;
2. Raw food - Foods that are raw and retain all of their natural goodness, raw food diets;
3. Free food - Incorporating foraging, freeganism, growing your own, fishing;
4. Bistronomics - Avant garde cuisine at bistro prices by using what’s in season, not throwing anything away and using modern cooking techniques;
5. Next generation desserts - With less sugar, more flavour from the ingredients and a blur with savoury;
6. More food by mail - More foods delivered to you, personalised as you need / want them by post;
7. Sous vide - Use of sous vide to deliver convenience, consistency and quality as well as colour, flavour, texture to chefs and industry;
8. Community food projects - Power to the people, groups of people sharing land, skills and knowledge to share food within communities;
9. Modernised and interpreted cuisines - Look out for Greek, African, Mexican, Indian and Scandinavian influences in 2009;
10. Anti (this and that) foods - Foods that fight certain conditions and aliments;
11. Fun - Introduction of more fun, personality and informality into brands and the dining room;
12. Multi sensory emotional food experiences - Use of alternative techniques to cook, serve, present food to deliver a more all encompassing food experience
that is multi sensory.
You can watch it here:
thefoodpeople Food trends for 2009:
2. Scratch cooking and home baking - More cooking
from raw ingredients, cheaper cuts, more cakes, tray bakes, sponges not just because it saves money but also it makes you feel great;
3. British - British will continue to be big – British regions, traditions, ingredients, breeds and species;
4. Less protein - Less protein on plates, it is expensive and also there are so many possibilities with vegetable accompaniments;
5. Head to tail - Eating more of our fish, meat and vegetables and throwing less away, using new and forgotten recipes to utilise more of the animal, a principle that can be applied to anything;
6. Sustainable meat and fish - More about new varieties and those that we should be eating more of – rock fish, gurnard, flounder, mahi mahi;
7. Changing drinking habits - Drinking at home rather than out in pubs and restaurants, also big in drink is beer, cider and cocktails;
8. Thirst for food skills and knowledge - More entry level cookery schools teaching the basics and how to get the best out of what you have;
9. Restaurant and farm alliances - Savvy restaurateurs teaming up with
farms to bring the consumers food that they know and trust;
10. More miniaturisation - More things getting smaller – greater choice, less cost, more variety, more cute factor;
11. More customisation - More brands and businesses offering consumers the opportunity to customise or tailor their goods, products or services;
12. Health - Instant nutrition, ultra low calorie, health through natural choices.
thefoodpeople Emerging Food trends for 2009:
1. Beauty foods - Foods that enhance your inner or outer beauty;
2. Raw food - Foods that are raw and retain all of their natural goodness, raw food diets;
3. Free food - Incorporating foraging, freeganism, growing your own, fishing;
4. Bistronomics - Avant garde cuisine at bistro prices by using what’s in season, not throwing anything away and using modern cooking techniques;
5. Next generation desserts - With less sugar, more flavour from the ingredients and a blur with savoury;
6. More food by mail - More foods delivered to you, personalised as you need / want them by post;
7. Sous vide - Use of sous vide to deliver convenience, consistency and quality as well as colour, flavour, texture to chefs and industry;
(sous vide image courtesy of barfblog foodsafety)
8. Community food projects - Power to the people, groups of people sharing land, skills and knowledge to share food within communities;
9. Modernised and interpreted cuisines - Look out for Greek, African, Mexican, Indian and Scandinavian influences in 2009;
10. Anti (this and that) foods - Foods that fight certain conditions and aliments;
11. Fun - Introduction of more fun, personality and informality into brands and the dining room;
12. Multi sensory emotional food experiences - Use of alternative techniques to cook, serve, present food to deliver a more all encompassing food experience
that is multi sensory.
You can watch it here:
Saturday, 10 January 2009
ichicban boshi bondi junction
Ichiban's 'flagship' store of 15 years in Bondi Junction is no more. As we discovered this evening, Ichiban Boshi has taken up residence in the Bondi Junction outdoor mall. And I can't help but feel a little disappointed.
Don't get me wrong, I LOVE LOVE LOVE Ichiban Boshi with all my heart.
However, it no longer inhabits the delightfully dingy and worn-in space, where you get to walk through the kitchen and up the precariously narrow staircase to sit upstairs or jostle for a position at the bar. Instead, it has been replaced by a clean, almost spartan space across the way from Oporto et al in (do it in an American accent) 'the mall'.
Check out the soviet-esque art on the wall. Perhaps they have requisitioned the props from the latest Stolichnaya Vodka advertisement and canvas-mounted it...
It may garner more foot traffic now, but in my opinion, whilst Ichiban will still do some of the best ramen in Sydney, it seems to have lost a little of that special (aged and dirty) gloss that made it such a perfect little hole in the wall to dine in.
R.I.P old shop.
On another note - there isn't much left of summer so order the Hiyashi Chuka whilst you still can. I like to think of it as a Japanese take on a ham, mayo, cucumber and egg sandwich - deconstructed. Oishi!
Don't get me wrong, I LOVE LOVE LOVE Ichiban Boshi with all my heart.
However, it no longer inhabits the delightfully dingy and worn-in space, where you get to walk through the kitchen and up the precariously narrow staircase to sit upstairs or jostle for a position at the bar. Instead, it has been replaced by a clean, almost spartan space across the way from Oporto et al in (do it in an American accent) 'the mall'.
Check out the soviet-esque art on the wall. Perhaps they have requisitioned the props from the latest Stolichnaya Vodka advertisement and canvas-mounted it...
It may garner more foot traffic now, but in my opinion, whilst Ichiban will still do some of the best ramen in Sydney, it seems to have lost a little of that special (aged and dirty) gloss that made it such a perfect little hole in the wall to dine in.
R.I.P old shop.
On another note - there isn't much left of summer so order the Hiyashi Chuka whilst you still can. I like to think of it as a Japanese take on a ham, mayo, cucumber and egg sandwich - deconstructed. Oishi!
Wednesday, 7 January 2009
gazpacho...ole!
If this current heatwave is anything to go by, we're going to hell in a handbasket and it's happening after this short break.
If you're a soup fan but you're not a fan of losing 2kg - sauna style - whilst eating it, then gazpacho just might be your new best friend. It's quick, it's easy and best of all, it's cool as a cucumber.
Ingredients:
1 tin of diced roma tomatoes
1 cucumber, peeled and chopped
1/2 tsp Tobasco sauce
1/2 a Vita Wheat (yes, you read right - you can also use a slice of day old sourdough)
1 slosh of Worcestershire sauce
3 large sage leaves
1/4 cup of chilled water
salt, pepper, sugar, olive oil to taste
pinch each of smoked paprika and cinnamon
Method:
Blend all of the above until smooth. Add water until you've reach the consistency that you're happy with.
Chill in the fridge for at least 20 minutes
Serve garnished with a few drops of good olive oil and sage leaves
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