The AIDS Trust of Australia's annual food and wine fair traditionally marks the end of good food month. A great opportunity to enjoy some of the best Sydney restaurants on a shoe string - you'll see offerings from Quay, Cafe Sydney and Longrain as well as...me! This year I'll be helping out celebrity chef Tom Kime and the guys at MSC (Marine Stewardship Council) stand, cooking up sustainable wild-caught Alaskan Salmon fish cakes with chilli and lime and Kooyong yellow eyed mullet.
Proceeds go to the AIDS Trust of Australia - as their major fundraising event each year, it's a brilliant cause and a great way to enjoy spring in Sydney.
Last year, I was lucky enough to project manage on the World AIDS Day TVC - a joint effort between The Works Sydney and Foxtel last year.
So come down, say hello and grab a bite to eat!
DATE: Saturday, 31ST October 2009
FOOD: 12pm – 2pm
ENTERTAINMENT: 12pm – 5pm
WHERE: Hyde Park North, Sydney
Cost: Free entry to the park
Friday, 30 October 2009
Thursday, 29 October 2009
some like it hot
(as heard on FBi Radio)
Spice I Am
90 Wentworth Avenue
Surry Hills NSW 2010.
02 9280 0928.
Spice I Am isn't quite competitive eating, however it does require an element of bravery and determination if you're going to eat Thai food the authentic way: with a whole lot of chilli.
The first thing you'll notice about the menu is that there are a whole lot of 'S's denoting particularly spicy dishes. The Pad Prik King with Crispy Pork Belly is a house favourite amongst regulars. Comprising stir-fried curry paste, green beans, kaffir lime leaves and crispy pork belly; its simultaneously crunchy, spicy, fresh and tangy.
After a few seconds, the chilli kicks in - it almost dares you not to go back for more however the killed combination of tender pork meat and crisp crackling will usually mean your tastebuds will battle to overcome the spice for another bite.
Spicy Sichuan Restaurant
9 Glebe Point Rd
Glebe NSW 2037
(02) 9660 8200
Spicy Sichuan's website url reads 'spicyfood.com.au' ...and they ain't kidding.
On the corner of Glebe Point Road and Parramatta Road, this authentic Sichuan restaurant also sits at the cross roads of 'ouch that hurts' and 'gimme more'. The kind wait staff can pick a newbie though, and the kitchen goes easy on them accordingly - so if you like it hot, let them know; the guys on the burners are only too glad to accommodate.
Start with the marinated pigs ear salad, served with cucumber and chilli oil to open up the palate..the texture of the pigs ear and the cucumber give crunch and the chilli oil is more about flavour than out and out burn.
A first visit to any Sichuan restaurant requires that you order a serve of Ma Po Tofu: It's the standard by which any good Sichuan establishment can be measured. Happily, things bode well for the dry-fried barramundi and steamed pork belly to come.
Wash it all down with a Tsing Tao if the heat starts to get to you.
Chairman Mao Chinese Restaurant
189 Anzac Pde
Kensington 2033 NSW
Phone: (02) 9697 9189
If Sichuan food is old news, then Hunan should be the next chilli cuisine on your mission to conquer. The landlocked province of Hunan, in China's south east focuses more on fresh chillis (Szechuan cooking utilises more dried chillies) and garlic.
In the past month, a veritable smogasboard of famous have dined here, including Fuchsia Dunlop and Terry Durack. For good reason, too. Chef and owner Andrew may turn up the heat, but the flavours are rich and varied.
Start with the seaweed and the marinated pigs ear salads and move onto the stir-fried eggplant (with as many green chilli slices as there are of eggplant). The braised beef with preserved duck eggs is also worth a look in, and, when to break up the spice, Mao does a brilliant version of steamed egg with pork mince.
Cool your palate with a black sesame ice-cream glutenous rice ball for dessert - given two thumbs up by patissier du jour Adriano Zumbo, on a recent trip to the Chairman (so you know it's good, right?)
If you're tentative about stepping out of the frying pan and into the fire, here are a few top tips on how to quell the heat.
The first thing you'll notice about the menu is that there are a whole lot of 'S's denoting particularly spicy dishes. The Pad Prik King with Crispy Pork Belly is a house favourite amongst regulars. Comprising stir-fried curry paste, green beans, kaffir lime leaves and crispy pork belly; its simultaneously crunchy, spicy, fresh and tangy.
After a few seconds, the chilli kicks in - it almost dares you not to go back for more however the killed combination of tender pork meat and crisp crackling will usually mean your tastebuds will battle to overcome the spice for another bite.
Spicy Sichuan Restaurant
9 Glebe Point Rd
Glebe NSW 2037
(02) 9660 8200
Spicy Sichuan's website url reads 'spicyfood.com.au' ...and they ain't kidding.
On the corner of Glebe Point Road and Parramatta Road, this authentic Sichuan restaurant also sits at the cross roads of 'ouch that hurts' and 'gimme more'. The kind wait staff can pick a newbie though, and the kitchen goes easy on them accordingly - so if you like it hot, let them know; the guys on the burners are only too glad to accommodate.
Start with the marinated pigs ear salad, served with cucumber and chilli oil to open up the palate..the texture of the pigs ear and the cucumber give crunch and the chilli oil is more about flavour than out and out burn.
A first visit to any Sichuan restaurant requires that you order a serve of Ma Po Tofu: It's the standard by which any good Sichuan establishment can be measured. Happily, things bode well for the dry-fried barramundi and steamed pork belly to come.
Wash it all down with a Tsing Tao if the heat starts to get to you.
Chairman Mao Chinese Restaurant
189 Anzac Pde
Kensington 2033 NSW
Phone: (02) 9697 9189
If Sichuan food is old news, then Hunan should be the next chilli cuisine on your mission to conquer. The landlocked province of Hunan, in China's south east focuses more on fresh chillis (Szechuan cooking utilises more dried chillies) and garlic.
In the past month, a veritable smogasboard of famous have dined here, including Fuchsia Dunlop and Terry Durack. For good reason, too. Chef and owner Andrew may turn up the heat, but the flavours are rich and varied.
Start with the seaweed and the marinated pigs ear salads and move onto the stir-fried eggplant (with as many green chilli slices as there are of eggplant). The braised beef with preserved duck eggs is also worth a look in, and, when to break up the spice, Mao does a brilliant version of steamed egg with pork mince.
Cool your palate with a black sesame ice-cream glutenous rice ball for dessert - given two thumbs up by patissier du jour Adriano Zumbo, on a recent trip to the Chairman (so you know it's good, right?)
If you're tentative about stepping out of the frying pan and into the fire, here are a few top tips on how to quell the heat.
Friday, 23 October 2009
what to do this weekend
Dank Street Festival 2008
October in Sydney really has to be the most exciting month of the year for food lovers. Now that we're coming to then end of Sydney International Food Festival, it's time to have one last hurrah before it's all over and we're left to our own foodie devices.
If you're planning on getting out and about this weekend, here are three things you shouldn't miss:
1. Seven Bridges Walk
The Crave Festival, which incorporates other festivals such as The World's Funniest Island and the Darling Harbour Fiesta is hosting two unique events this weekend. The first is Breakfast on the Bridge - 6000 lucky people have registered for the right to have breaky on our iconic Coathanger. But if you missed out, there's the Seven Bridges Walk.Not just an excuse for content marketing by Channel 7, it's a walking program that takes in seven bridges around Sydney Harbour; designed to get people active and see more of our city by foot - think of it as a 'carrot/stick' approach to exercise...eat great food..and then walk it off!
Each of the seven villages will play host to food from around the world:
The Rocks/The Netherlands - Poffertjes
Pyrmont/Turkey - Gozeleme
Rozelle/China - Dim Sum
Hunters Hill/Australia - Aussie BBQ
Lane Cove/Turkey - Gozleme
Wollstoncraft - Salads and wraps
Milsons Point - A variety of food stalls
For maps and other details, click here
2. Dank Street Festival
Dank Street has long ingrained itself into Sydney's food landscape as a destination point for fresh produce and generally good, honest food. This year's already packed market stall schedule will also include the introduction of the Green Kitchen, featuring cooking demos from some of Sydney's best chefs-with-ethical-philosophies including Jared Ingersoll, Kylie Kwong and Alex Herbert.Here's the schedule:
11:15am Ashley Hughes - Alio Restaurant
12:15pm Alex Herbert - Bird Cow Fish
1:15pm David Campbell - The Book Kitchen
2:15pm Kylie Kwong - Billy Kwong
3:10pm Jared Ingersoll - Danks Street Depot
Click here for more info
3. I Love Korean Food
I'll be the first to admit that I'm not that hot on Kimchi. Fortunately Korean food isn't just pinned on this pickled vegetable mess. For the month of October, the Korean tourism board have been pimping out Sydney restaurants by offering $10 meals. Considering this is cheaper than most pub meals, if you aren't familiar with Korean fare, this is a great opportunity to try some of the most authentic food this side of the map.Some of the restaurants taking part are:
Dae Jang Kum T) 02 9211 0890
WWW.DAEJANGKUM.COM.AU
35 Goulburn Street, Haymarket, NSW 2000
Madang T) 02 9264 7010
WWW.BEBO.COM/MADANGS
371A Pitt Street, Sydney, NSW 2000
Eastwood Korean
Restaurant T) 02 9804 0011
118 Rowe Street, Eastwood NSW 2122
Find out more about K-Town here.
fooderati on triple m
Today is the last day before voting closes for CitySearch's first ever restaurant awards. Here's me on Triple M with the Grill Team from this morning's show talking about the awards. Make sure you have your say and vote for your favourite now!
Monday, 19 October 2009
margaret fulton's 85th birthday
Margaret Fulton's 85th birthday menu
How does one celebrate someone who has packed ten lifetimes into 85 years on this earth? Stephanie Wood from the(sydney)magazine certainly had her work cut out for her when tasked with summarising Margaret Fulton's myriad of achievements as a food writer, educator, personality, mother and grandmother (read her story here). So when one organises a dinner to celebrate said doyenne, how does it happen?
Margaret Fulton and Stewart White, President of the FMCA
It stands to reason that no run of the mill restaurant or function venue would suffice for such an occasion as the 85th birthday of an icon.
Luckily NSW Parliament House was free and executive chef Scott Clark was up for the challenge of honoring a true member of Australian food royalty (no pressure, mate).
Presented by the Sydney International Food Festival and the Food Media Club of Australia, around 250 guests descended on Parliament House for cocktails, canapés and hopefully a glimpse of Ms Fulton's famous antics.
Prawn cocktails with meyer lemon mayonaise
Guests were treated to a Margaret-sanctioned menu, based on her philosophy of simple, heart-felt food. Oysters, one of Margaret's favourites (often enjoyed at home with bread and butter) made a feature, as did a host of beautiful Australian produce which showcased Scott Clark's expertise and Margaret's honest, no bullshit approach to good food.
The menu:
Canapés
Sydney rock oysters with fire ice granita
Gougére pastries
Entrée
King prawn cocktail with meyer lemon mayonnaise
Terrine of corn-fed quail, pheasant and pickled pork with spiced pear and green peppercorn relish and toasted hazelnut campagne bread
Main Course
Individual butter-puff beef wellington with ragoût of oxtail, pearl onions and forest mushrooms
Dessert
Mango, Tahitian lime and roasted coconut trifle with Bundaberg rum parfait glacé
Simon Marnie thanks Ms Fulton for helping him pick up the ladies
The cake, was custom made by Adriano Zumbo - not in the least because Ms Fulton's fondness for surrounding herself with good looking men is legendary. Given a brief from the Food Media Club Australia's Veronica Cuskelly;
"Ms Fulton likes simple, clean, uncomplicated flavours like vanilla."
gave Zumbo a blank canvas and scope to think beyond the square to come up with something as unique as Queen Margaret herself.
cutting the cake: Adriano Zumbo, Margaret Fulton, Stewart White
'Margaret's V8', an eight textured vanilla cake featuring layers of vanilla dacquoise, praline w salted sable, ganache, chiffon sponge, brûlée, macaron, ice-gel, chantilly and topped with vanilla
'caviar' and Ferran Adria-inspired white flowers and stones, was an understated work of art.
A cross section of 8 textures
She must have liked it, as she held his hand while the room sang Happy Birthday...a touching moment. Guests were also treated to an individual boxed slice of commemorative cake to take with them, though I wonder how many slices actually made it all the way home.
The party were regaled with stories of success with the opposite sex thanks to Margaret Fulton Cookbook greats such as her classic Lemon Delicious (Simon Marnie), while food industry friends from past and present shared their warmest memories of the lady of the hour.
Julie Goodwin, Adriano Zumbo
Perhaps the best quote of the evening would have to be from the lady herself:
"I've always thought that cooking was just as interesting as men."
...which probably explains more about Margaret than anything else - at 85, she continues to be a no-holds-barred tour de force. Happy Birthday Margaret.
Mango, Tahitian lime and roasted coconut trifle with Bundaberg rum parfait glacé
Thursday, 15 October 2009
late nights in sydney
Now that the weather is getting warmer, the bats have returned and the hemlines are rising, Sydney's staying up late once again.
While some will find there's nothing better than dinner, a few drinks and beddie byes, others will feel more like tripping the light fantastic (did I just type that?), and partying on with friends.
Around that 1.00am mark, long after you've danced away your dinner, is there any hope for respite against the humble doner kebab or fast food fix? Not that there's any shame in smashing a Bondi burger from time to time, but here are some alternatives for the late night gourmet:
1. Aperitif
7 Kellett St Potts Point NSW 2011 - (02) 9357 4729
Open Mon,Wed 5:30pm-11:59pm; Thu-Sun 12am-3am, 5:30pm-11:59pm
A big tip when late night dining is to follow the chefs. After service, there are a few places in Sydney where you'll find these white-jacketed ladies and gentlemen kicking back with a few glasses of vino and good food. Aperitif is one of those places. Open till 3am from Thursday to Sunday, the all European line up of wines by the glass as well as (yep, you guessed it Aperitifs) is all very reasonably priced for the quality you'll receive.
Food is designed to share, in this dimly lit, bordello chic supper club, with everything from snail and sweetbread cassoulet to suckling pig and paella. Do try the roasted bone marrow on crostini - with Fergus Henderson in town recently, be inspired to try something different. It's rich, buttery and something you should probably have no more than once a year, but it's worth risking a coronary for.
2. Big Rig Diner
231 Oxford St
Darlinghurst NSW 2010
(02) 9326 0044
Sun, Mon- Closed, Tues-Fri 12pm-late, Sat 6pm–late
The Big Rig Diner is open so late, there's no closing time on the door. Just 'till late'. Promising if you're looking for 1950's Americana themed food in generous proportions. Situated below Ruby Rabbit, if you're done with dancing, dig into a hot dog, fajitas and fries or chilli con carne - and the great thing is you get to cue your own music on the jukebox so you can slurp to Sinatra or chew to Chuck Berry.
3. Golden Century
93 Sussex St, Sydney
Operating hours: Mon to Sun Noon - 4am
If you like your dish of special fried duck (roast duck, deep fried) with a side of celebrity chef spotting, then Golden Century (or GC's if you're a regular partaker) should be your pick of the litter. With so many food events going on this October for the Sydney International Food Festival, chances are you'll find the people watching as interesting as the food. Golden Century specialises in two things: seafood and offal. While many have tried the mud crab, most probably haven't tried the duck kidneys; they're there and I dare you to try them. If offal isn't your bag, there are plenty of tamer dishes to suit your appetite, too.
20 Campbell St. Haymarket tel 9211 1808
Lunch: 10am-5pm, Dinner: 5pm-10pm, Supper: 9.30-2am
While some will find there's nothing better than dinner, a few drinks and beddie byes, others will feel more like tripping the light fantastic (did I just type that?), and partying on with friends.
Around that 1.00am mark, long after you've danced away your dinner, is there any hope for respite against the humble doner kebab or fast food fix? Not that there's any shame in smashing a Bondi burger from time to time, but here are some alternatives for the late night gourmet:
1. Aperitif
7 Kellett St Potts Point NSW 2011 - (02) 9357 4729
Open Mon,Wed 5:30pm-11:59pm; Thu-Sun 12am-3am, 5:30pm-11:59pm
A big tip when late night dining is to follow the chefs. After service, there are a few places in Sydney where you'll find these white-jacketed ladies and gentlemen kicking back with a few glasses of vino and good food. Aperitif is one of those places. Open till 3am from Thursday to Sunday, the all European line up of wines by the glass as well as (yep, you guessed it Aperitifs) is all very reasonably priced for the quality you'll receive.
Food is designed to share, in this dimly lit, bordello chic supper club, with everything from snail and sweetbread cassoulet to suckling pig and paella. Do try the roasted bone marrow on crostini - with Fergus Henderson in town recently, be inspired to try something different. It's rich, buttery and something you should probably have no more than once a year, but it's worth risking a coronary for.
2. Big Rig Diner
231 Oxford St
Darlinghurst NSW 2010
(02) 9326 0044
Sun, Mon- Closed, Tues-Fri 12pm-late, Sat 6pm–late
The Big Rig Diner is open so late, there's no closing time on the door. Just 'till late'. Promising if you're looking for 1950's Americana themed food in generous proportions. Situated below Ruby Rabbit, if you're done with dancing, dig into a hot dog, fajitas and fries or chilli con carne - and the great thing is you get to cue your own music on the jukebox so you can slurp to Sinatra or chew to Chuck Berry.
3. Golden Century
93 Sussex St, Sydney
Operating hours: Mon to Sun Noon - 4am
If you like your dish of special fried duck (roast duck, deep fried) with a side of celebrity chef spotting, then Golden Century (or GC's if you're a regular partaker) should be your pick of the litter. With so many food events going on this October for the Sydney International Food Festival, chances are you'll find the people watching as interesting as the food. Golden Century specialises in two things: seafood and offal. While many have tried the mud crab, most probably haven't tried the duck kidneys; they're there and I dare you to try them. If offal isn't your bag, there are plenty of tamer dishes to suit your appetite, too.
4. Chat Thai
20 Campbell St. Haymarket tel 9211 1808
Lunch: 10am-5pm, Dinner: 5pm-10pm, Supper: 9.30-2am
The queues outside this Haymarket haunt speak for themselves. Perennially packed, with a good ratio of Asian to non-Asian patrons (the 60% rule applies), one of the great things about this venue - aside from the fact that they keep waiting customers happy with free tea or soup in the winter months - is that they're open most nights of the week until 2am.
There's a dedicated supper menu, a cut down version of their extensive dinner selection. Top picks are the Kai Dtun - a silky savoury steamed egg custard with ground chicken, holy basil, chilli and the crispy fried pork belly - crunchy bite sized pieces of pork belly, in a spicy, herbal vinegarette.
The good news, is that the bill usually works out at around no more than $20 per head, for which a kings feast will have been purchased. Worth the walk down from the Hollywood Hotel for post beer bites.
Wednesday, 14 October 2009
wine odyssey for breast cancer
I'll be the first to admit that I don't do enough for charity. It's not that I don't have the best of intentions, but sometimes life just gets in the way. Unfortunately for some, they haven't had a choice, but have experienced the amazing work of certain charities first hand.
Breast cancer is one of those hip charities that most people think get enough funding without their input: It's pink, celebrities endorse it...but the truth is breast cancer is the most invasive cancer among Australian women and accounts for almost 30% of cancer diagnosis in our country. (source: NBOCC)
In honour of Pink Ribbon Day, Wine Odyssey Australia will be hosting a special tasting of Rosé wines – pink wine, pink ribbon - nice tie in, eh? You'll experience dry, sweet, still and sparkling varieties on the day. The tasting is designed to be a fun, relaxed event where you'll learn a bit more about this growing-in-popularity wine category, but you'll also be helping the women in your life by contributing to breast cancer research.
Find out more here:
www.wineodyssey.com.au
Where: Wine Odyssey Australia, 39-43 Argyle Street, The Rocks Sydney
When: Monday 26 October
Time: 5pm onwards
Book: Please phone 1300 136 498 to reserve a table
Price: $35, includes samples of 6 premium Australia Roses and matching nibbles
$10 of the ticket price will be donated to Cancer Council Australia
Extra Bonus...each guest takes home a 2-for-1 movie voucher for the new Clive Owen film ‘The Boys Are Back’, set amongst the stunning vineyards in South Australia.
Monday, 12 October 2009
porkstars
Passports to piggy heaven
While the idea of a pigs extremities dinner may not whet the appetite for some, when it comes to chefs (one would argue they are the mainstay of the church of Fergus Henderson) the thought of a dinner designed by the Overlord of Offal, the President of Piggy bits, the Lord of Lesser parts, is enough to get many in a dither.
Fergus Henderson and friend
Bourdain's introduction to The Whole Beast: Nose to Tail highlights Henderson's philosophy as a veritable historic document, a culinary doctrine and a "proclamation of the true glories of pork, offal and the neglected bits of animals we love to eat."
Food Service Magazine's editor Anthony Huckstep interviewing Fergus
These glories were showcased at a dinner hosted by Australian Pork at The Wharf restaurant, much to the delight of those who managed to score arguably one of the hottest tickets in town this SIFF month. Australian Pork's food industry events hero Aussie chefs as rockstars, so it stands to reason that Mr Henderson would have to be the ultimate Porkstar.
Pig in a chou
The menu:
Pig in a blanket
Pig in a chou
Warm and damp pigs head salad
Trotter, prune, bacon & mash
Crispy pigs tail
Ruby grapefruit sorbet & frozen Russian vodka
Those who have read 'The Book' or eaten at 'The Restaurant' will be familiar with warm and damp pigs head salad, a surprisingly light offering; a combination of peppery, fresh salad and unctuous, soft, fatty, meaty pigs head bits, cut with Dijon mustard and red wine vinegar.
Trotters with prune, bacon and mash is exactly that - simple, lip-sticking trotters, balanced with the sweet prunes, salty bacon and rustic mash goes a long way to prove the popular misconception that the English can't cook.
The pigs de résistance of course, would have to be the crispy pigs tail - a perfectly balanced plate of sensations, crisp outer crust, creamy not-quite-fat, not-quite- flesh beneath. A vinegarette of malt vinegar (a thoughtful English touch) and eschalots balances the class act.
In the following days, I've heard whispers of journos (guess, who, don't sue) who couldn't stomach elements of the meal, much to the chagrin of the devotees surrounding them. Not sure what part of 'Fergus Henderson', 'Pigs extremities theme' and 'industry dinner' made them think they'd be eating 'piggy in the middle', but the general consensus was one of revelation, respect and reinforced Henderson's status as a true global food maverick.
Sunday, 11 October 2009
citysearch best in the city
When Citysearch approached me to judge the Sydney leg of it's first ever food awards program, I thought "Finally! A way to air my favourite places in Sydney." It's been a great opportunity to be a apart of an awards program that perhaps takes itself a little less seriously and celebrates things the general public want to know, like "Best kid friendly establishment"...as well as a few fun categories like "Poshest loo" (and based on the condition of some resto loos, perhaps championing the good ones will inspire more lacklustre joints to, uh, clean up their act).
This whole video caper isn't exactly my bag, but watch below to see me in real time. Say Cheeeeese (mmmm, cheese!) As seen on Hospitality Magazine's website.
To find out more about the awards (and more importantly, vote!), click here
This whole video caper isn't exactly my bag, but watch below to see me in real time. Say Cheeeeese (mmmm, cheese!) As seen on Hospitality Magazine's website.
To find out more about the awards (and more importantly, vote!), click here
Thursday, 8 October 2009
vegetarian food in sydney
(as heard on FBI radio)
Sweetie, Shag and I have talked vegetarian 'establishments' before, that is places that exclusively cater vegetarian food. This doesn't mean, however, that restaurants that serve meat don't serve kick-ass vegetarian dishes. Here are three vegetarian dishes from around Sydney that stand up on their own as brilliant, regardless of whether they contain meat or not.
1. Special braised eggplant, Chinese Noodle Restaurant
8 Quay St
Sydney NSW 2000
(02) 9281 9051
The cat may well and truly be out of the bag when it comes to how good this hole in the wall is, but if you haven't tried the special braised eggplant, I posit you haven't experienced Chinese Noodle Restaurant properly.
Braised, tossed in flour and fried with garlic, sweet soy and other secret herbs and spices, the result is sticky, caramelised golden, bite sized pieces of garlicy, eggplanty goodness. Careful not to dive in to quickly, this dish is brought to the table at the temperature of a teenage boy upon seeing Megan Fox so be patient and allow it to cool before digging in.
The upside is that a) will have just consumed your yearly intake of garlic, b) vampires won't find you too appealing
2. Malai Kofti, Himalaya Restaurant, Five Dock
205 Great North Rd
Five Dock NSW 2046
(02) 9712 2726
Indian cuisine caters brilliantly for vegetarians. Of course there are deeply flavoured, spicy curries incorporating goat or lamb, but Himalaya's malai kofti are as substantial as you'd hope to get. Featuring balls made from paneer (a non-aged, acid set cheese found in South Asian and Persian cuisines) as well as vegetables and cream, these are served with an aromatic sauce of ginger, coriander.
3. Pumpkin, sage and ricotta lasagne, Pendolino, Sydney City
2/412-414 George St
Sydney NSW 2000
(02) 9231 6117
Chef and owner Nino Zoccali really loves olive oil. In fact there's a special olive oil room at the restaurant and almost every dish that leaves the kitchen is blessed with a little of it as it begins its journey to be consumed. But I digress. The lasagne in question is no ordinary lasagne. Silky sheets of handmade-on-the-premises pasta are layered with pumpkin, sage and ricotta and (here's the tricky bit), sprinkled with amaretto biscuits before being baked. These golden crumbs highlight the sweetness of the pumpkin and contrasts with the savoury sage beautifully.
Who cares about meat when vegetarian food tastes this good?
Sweetie, Shag and I have talked vegetarian 'establishments' before, that is places that exclusively cater vegetarian food. This doesn't mean, however, that restaurants that serve meat don't serve kick-ass vegetarian dishes. Here are three vegetarian dishes from around Sydney that stand up on their own as brilliant, regardless of whether they contain meat or not.
1. Special braised eggplant, Chinese Noodle Restaurant
8 Quay St
Sydney NSW 2000
(02) 9281 9051
The cat may well and truly be out of the bag when it comes to how good this hole in the wall is, but if you haven't tried the special braised eggplant, I posit you haven't experienced Chinese Noodle Restaurant properly.
Braised, tossed in flour and fried with garlic, sweet soy and other secret herbs and spices, the result is sticky, caramelised golden, bite sized pieces of garlicy, eggplanty goodness. Careful not to dive in to quickly, this dish is brought to the table at the temperature of a teenage boy upon seeing Megan Fox so be patient and allow it to cool before digging in.
The upside is that a) will have just consumed your yearly intake of garlic, b) vampires won't find you too appealing
2. Malai Kofti, Himalaya Restaurant, Five Dock
205 Great North Rd
Five Dock NSW 2046
(02) 9712 2726
Indian cuisine caters brilliantly for vegetarians. Of course there are deeply flavoured, spicy curries incorporating goat or lamb, but Himalaya's malai kofti are as substantial as you'd hope to get. Featuring balls made from paneer (a non-aged, acid set cheese found in South Asian and Persian cuisines) as well as vegetables and cream, these are served with an aromatic sauce of ginger, coriander.
3. Pumpkin, sage and ricotta lasagne, Pendolino, Sydney City
2/412-414 George St
Sydney NSW 2000
(02) 9231 6117
Chef and owner Nino Zoccali really loves olive oil. In fact there's a special olive oil room at the restaurant and almost every dish that leaves the kitchen is blessed with a little of it as it begins its journey to be consumed. But I digress. The lasagne in question is no ordinary lasagne. Silky sheets of handmade-on-the-premises pasta are layered with pumpkin, sage and ricotta and (here's the tricky bit), sprinkled with amaretto biscuits before being baked. These golden crumbs highlight the sweetness of the pumpkin and contrasts with the savoury sage beautifully.
Who cares about meat when vegetarian food tastes this good?
boon typhoon relief
Food; talking about it, eating it, preparing it, seeking it out - is such an indulgence, and one many of us take for granted, living in our comfortable first world existence.
To remind us of those less fortunate during the world's most recent attack of indigestion which has manifested itself in the form of typhoons, earthquakes and tsunamis, Boon Chocolate have started a donation drive, with the help of Opportunity Australia, to help some of those affected by the typhoon in the Phillipines.
Alex from Creative Food tells us typhoon Parma swept through the northern Luzon hitting the rice granary area of the Philippines, meaning lots of crops have been destroyed. So far, they've managed to raise 3 tonnes of supplies in 6 days, however this is minute when it comes to what's needed to help locals cope with the devastation.
If you're in Sydney and can get to Darlinghurst, head along to:
Boon Chocolates, 251 Victoria St, Darlinghurst and make your contribution.
They're asking for:
- Tinned food
- Children's clothing
- Nappies and other baby care
Do it, and then perhaps reward yourself with one of their amazing hot chocolates (a win/win situation in my eyes) to warm you against the apparent blizzard visiting Sydney.
Wednesday, 7 October 2009
fooderati on radio 2rs
Saturday, 3 October 2009
nose to tail bbq
The rain (aka God's crowd control) certainly didn't stop dedicated foodies from around Sydney from heading down to Pyrmont Park's SMH Growers Market to witness (and partake in) one of the first public events for Sydney International Food Festival.
Fergus Henderson and his The Whole Beast: Nose to Tail Eating
The Nose-To-Tail BBQ, hosted by Fergus and Margot Henderson and directed by the steady hand of Alex Herbert from Bird Cow Fish (Pig?) was inspired by Fergus' food philosophy of nose to tail eating. That is, rather than seeing a pig, for example, as a few chops and a nice side of bacon, Henderson brings into light the concept of gaining the most value from an animal by championing the less popular cuts of meat and offal. A sort of 'if you're going to eat meat, know the whole beast, to put it in a very crude nutshell.
Sydney's finest
The event included some of Sydney's best restaurants including Becasse, Dank Street Depot, Longrain, Restaurant Balzac, Ash Street Cellar, Four in Hand, Astral and of course Bird Cow Fish, cooking side by side in a celebration of porcine perfection, sponsored by (of course) Australian Pork.
Kylie Kwong in assembly mode
The likes of Jared Ingersoll, Justin North, Matt Kemp, Kylie Kwong, Jeremy Strode, Alex Herbert, Paul McGrath, Martin Boetz, Colin Fassnidge, Warren Turnball, Lauren Murdoch, Sean Connolly and their teams stripped down to the tongs and mucked in with their teams in full view of an appreciative cutlery-weilding audience.
Confit of duck hearts and cured black pig lardons with soft quail egg on brioche toast, Bistro Ortolan
Becasse's bacon and bean bonanza
Wind, nor rain, nor flying plates kept their spirits down and as Fergus pointed out, "Lucky pigs are of a certain proportion and density, otherwise we might have seen those fly too."
Justin North on the ones and twos
For those who doubted the rise in popularity of offal on Sydney's menu or perhaps didn't think they could stomach it, this was certainly the event to prove ones opinions and tastebuds wrong. With dishes like Dank Street's sticky, sweet, tart pigs trotters with poached egg and green apple salad, or Becasse's own spin on bacon and beans to Bird Cow Fish's blood sausage with scrambled eggs and sourdough toast, this was truly a showcase of the heights to which nose to tail eating can be taken.
Dank Street Depot's Pigs Trotters
At $15 per plate, forget Let's Do Lunch - today's BBQ represented some of the best value eating this city has to offer. A lesson learned for those who stayed away because of the weather, SIFF just might have more surprises in store. Read more about the Sydney International Food Festival here.
Pig on a spit perfection
Fergus Henderson and his The Whole Beast: Nose to Tail Eating
The Nose-To-Tail BBQ, hosted by Fergus and Margot Henderson and directed by the steady hand of Alex Herbert from Bird Cow Fish (Pig?) was inspired by Fergus' food philosophy of nose to tail eating. That is, rather than seeing a pig, for example, as a few chops and a nice side of bacon, Henderson brings into light the concept of gaining the most value from an animal by championing the less popular cuts of meat and offal. A sort of 'if you're going to eat meat, know the whole beast, to put it in a very crude nutshell.
Sydney's finest
The event included some of Sydney's best restaurants including Becasse, Dank Street Depot, Longrain, Restaurant Balzac, Ash Street Cellar, Four in Hand, Astral and of course Bird Cow Fish, cooking side by side in a celebration of porcine perfection, sponsored by (of course) Australian Pork.
Kylie Kwong in assembly mode
The likes of Jared Ingersoll, Justin North, Matt Kemp, Kylie Kwong, Jeremy Strode, Alex Herbert, Paul McGrath, Martin Boetz, Colin Fassnidge, Warren Turnball, Lauren Murdoch, Sean Connolly and their teams stripped down to the tongs and mucked in with their teams in full view of an appreciative cutlery-weilding audience.
Carpaccio of stuffed pigs trotter with black pudding and crispy quails egg by Restaurant Assiette
Nose to Tail was a unique opportunity for anyone who has never peeked inside a commercial kitchen to witness the action and spectacle that is a well oiled team of chefs.
Confit of duck hearts and cured black pig lardons with soft quail egg on brioche toast, Bistro Ortolan
Becasse's bacon and bean bonanza
Wind, nor rain, nor flying plates kept their spirits down and as Fergus pointed out, "Lucky pigs are of a certain proportion and density, otherwise we might have seen those fly too."
Justin North on the ones and twos
For those who doubted the rise in popularity of offal on Sydney's menu or perhaps didn't think they could stomach it, this was certainly the event to prove ones opinions and tastebuds wrong. With dishes like Dank Street's sticky, sweet, tart pigs trotters with poached egg and green apple salad, or Becasse's own spin on bacon and beans to Bird Cow Fish's blood sausage with scrambled eggs and sourdough toast, this was truly a showcase of the heights to which nose to tail eating can be taken.
Dank Street Depot's Pigs Trotters
At $15 per plate, forget Let's Do Lunch - today's BBQ represented some of the best value eating this city has to offer. A lesson learned for those who stayed away because of the weather, SIFF just might have more surprises in store. Read more about the Sydney International Food Festival here.
Pig on a spit perfection
Thank you to Helen @ Grab Your Fork for a few missing details!
nose to tail bbq
The rain (aka God's crowd control) didn't stop dedicated foodies from around Sydney from heading down to Pyrmont Park's SMH Growers Market to witness one of the first public events for Sydney International Food Festival.
Fergus Henderson and his The Whole Beast: Nose to Tail Eating
The Nose-To-Tail BBQ, hosted by Fergus and Margot Henderson and directed by the steady hand of Alex Herbert from Bird Cow Fish (Pig?) was inspired by Fergus' food philosophy of nose to tail eating. That is, rather than seeing a pig, for example, as a few chops and a nice side of bacon, Henderson brings into light the concept of gaining the most value from an animal by championing the less popular cuts of meat and offal. A sort of 'if you're going to eat meat, know from whence it came', in a very brief nutshell.
Sydney's finest
The event included some of Sydney's best restaurants including Becasse, Dank Street Depot, Longrain, Restaurant Balzac, Ash Street Cellar, Four in Hand, Astral and of course Bird Cow Fish, cooking side by side in a celebration of porcine perfection, sponsored by (of course) Australian Pork.
Kylie Kwong in assembly mode
The likes of Jared Ingersoll, Justin North, Matt Kemp, Kylie Kwong, Jeremy Strode, Alex Herbert, Paul McGrath, Martin Boetz, Colin Fassnidge, Warren Turnball, Lauren Murdoch, Sean Connolly and their teams stripped down to the tongs and mucked in with their teams in full view of an appreciative cutlery-weilding audience - a unique opportunity for anyone who has never stepped inside a commercial kitchen to witness the action and spectacle that is a well oiled team of chefs.
Wind, nor rain, nor flying plates kept their spirits down and as Fergus pointed out, "Lucky pigs are of a certain proportion and density, otherwise we might have seen those fly too."
Justin North on the ones and twos
For those who doubted the rise in popularity of offal on Sydney's menu or perhaps didn't think they could stomach it, this was certainly the event to prove ones opinions and tastebuds wrong. With dishes like Dank Street's sticky, sweet, tart pigs trotters with poached egg and green apple salad, or Becasse's own spin on bacon and beans to Bird Cow Fish's blood sausage with scrambled eggs and sourdough toast, this was truly a showcase of the heights to which nose to tail eating can be taken.
Dank Street Depot's Pigs Trotters
At $15 per plate, forget Let's Do Lunch - today's BBQ represented some of the best value eating this city has to offer. A lesson learned for those who stayed away because of the weather, SIFF just might have more surprises in store. Read more about the Sydney International Food Festival here.
Fergus Henderson and his The Whole Beast: Nose to Tail Eating
The Nose-To-Tail BBQ, hosted by Fergus and Margot Henderson and directed by the steady hand of Alex Herbert from Bird Cow Fish (Pig?) was inspired by Fergus' food philosophy of nose to tail eating. That is, rather than seeing a pig, for example, as a few chops and a nice side of bacon, Henderson brings into light the concept of gaining the most value from an animal by championing the less popular cuts of meat and offal. A sort of 'if you're going to eat meat, know from whence it came', in a very brief nutshell.
Sydney's finest
The event included some of Sydney's best restaurants including Becasse, Dank Street Depot, Longrain, Restaurant Balzac, Ash Street Cellar, Four in Hand, Astral and of course Bird Cow Fish, cooking side by side in a celebration of porcine perfection, sponsored by (of course) Australian Pork.
Kylie Kwong in assembly mode
The likes of Jared Ingersoll, Justin North, Matt Kemp, Kylie Kwong, Jeremy Strode, Alex Herbert, Paul McGrath, Martin Boetz, Colin Fassnidge, Warren Turnball, Lauren Murdoch, Sean Connolly and their teams stripped down to the tongs and mucked in with their teams in full view of an appreciative cutlery-weilding audience - a unique opportunity for anyone who has never stepped inside a commercial kitchen to witness the action and spectacle that is a well oiled team of chefs.
Wind, nor rain, nor flying plates kept their spirits down and as Fergus pointed out, "Lucky pigs are of a certain proportion and density, otherwise we might have seen those fly too."
Justin North on the ones and twos
For those who doubted the rise in popularity of offal on Sydney's menu or perhaps didn't think they could stomach it, this was certainly the event to prove ones opinions and tastebuds wrong. With dishes like Dank Street's sticky, sweet, tart pigs trotters with poached egg and green apple salad, or Becasse's own spin on bacon and beans to Bird Cow Fish's blood sausage with scrambled eggs and sourdough toast, this was truly a showcase of the heights to which nose to tail eating can be taken.
Dank Street Depot's Pigs Trotters
At $15 per plate, forget Let's Do Lunch - today's BBQ represented some of the best value eating this city has to offer. A lesson learned for those who stayed away because of the weather, SIFF just might have more surprises in store. Read more about the Sydney International Food Festival here.
Friday, 2 October 2009
sydney international food festival
(as heard on FBi Radio)
It wouldn't be October in Sydney without Good Food Month. Now that GFM's given way to the bigger, better Sydney International Food Festival this year, what can you expect to find?
The good news is that the quintessential Springtime in Sydney activities like the noodle markets, and Let's Do Lunch are still with us, but there are even more activities in store to experience this year.
If you're a chef whore groupie, prepare for gastronomic royalty to descend upon our humble city. Fergus Henderson, godfather and champion of 'Nose to Tail Eating' and who literally wrote the book on the matter is in town to host various events that'll have foodies squealing (sorry, couldn't resist a pig pun) with delight.
The Whole Beast: Nose to Tail Eating by Fergus Henderson
Local chef luminaries such as Adriano Zumbo and Neil Perry will also mix it up with the internationals in showcases featuring the latest innovations and creations that are sure to ingrain Australia on the world food map.
Here are my top three picks for SIFF 2009
Nose to Tail Barbecue hosted by Fergus Henderson
Special guests Fergus and Margot Henderson (Fergus championed 'nose to tail' eating in a book and is best known for his Michellin starred restaurant, St John in London) will lead a posse of flash barbie-meisters (including Alex Herbert from Bird Cow Fish, Martin Boetz from Longrain and Justin North from Becasse) as they fire up the coals for a nose-to-tail (whole animal) barbecue, sponsored by Australian Pork.
A quintessential part of Sydney's springtime: the smell of wok-charred noodles, steaming dumplings and other Asian fare pervades Hyde Park for just two weeks in October. Combining the feel of an authentic Asian hawker market - we're talking down and dirty street food at it's best - there is Asian-inspired entertainment and fairy lights on offer as you watch the sun go down and your belly fill.
When: October 12-16 (Mon-Fri) and October 19-23 (Mon-Fri); dinner trading, 5pm-9.30pm.
Let's Do Lunch
If you love fine dining but find yourself a bit short of the dough to pay for it, Let's Do Lunch is a great opportunity to eat at some of Sydney's finest establishments for a fraction of the cost. For just $35, you'll get a main meal like "Filetto Di Barramundi Con Asparagie Cavalfiore" - Barramundi fillets with asparagus, cauliflower puree, pickled cauliflower and tomatoes at Otto Restaurant plus a glass of wine, beer or sparkling water.
Otto's Let's Do Lunch 2007
Other restaurants include:
Aria, Quay and Restaurant Balzac
Check out the site for more details and make sure you act quickly...tables are booking fast!
It wouldn't be October in Sydney without Good Food Month. Now that GFM's given way to the bigger, better Sydney International Food Festival this year, what can you expect to find?
The good news is that the quintessential Springtime in Sydney activities like the noodle markets, and Let's Do Lunch are still with us, but there are even more activities in store to experience this year.
If you're a chef whore groupie, prepare for gastronomic royalty to descend upon our humble city. Fergus Henderson, godfather and champion of 'Nose to Tail Eating' and who literally wrote the book on the matter is in town to host various events that'll have foodies squealing (sorry, couldn't resist a pig pun) with delight.
The Whole Beast: Nose to Tail Eating by Fergus HendersonLocal chef luminaries such as Adriano Zumbo and Neil Perry will also mix it up with the internationals in showcases featuring the latest innovations and creations that are sure to ingrain Australia on the world food map.
Here are my top three picks for SIFF 2009
Nose to Tail Barbecue hosted by Fergus Henderson
Special guests Fergus and Margot Henderson (Fergus championed 'nose to tail' eating in a book and is best known for his Michellin starred restaurant, St John in London) will lead a posse of flash barbie-meisters (including Alex Herbert from Bird Cow Fish, Martin Boetz from Longrain and Justin North from Becasse) as they fire up the coals for a nose-to-tail (whole animal) barbecue, sponsored by Australian Pork.
702 ABC Sydney Weekends with Simon Marnie will be there to join in the festivities.
When: Saturday, October 3, 9am-12 pm.
Where: Sydney Growers Market, Pyrmont Park, Pyrmont
Bookings: tickets sold on the day, $15 a plate.
A quintessential part of Sydney's springtime: the smell of wok-charred noodles, steaming dumplings and other Asian fare pervades Hyde Park for just two weeks in October. Combining the feel of an authentic Asian hawker market - we're talking down and dirty street food at it's best - there is Asian-inspired entertainment and fairy lights on offer as you watch the sun go down and your belly fill.
When: October 12-16 (Mon-Fri) and October 19-23 (Mon-Fri); dinner trading, 5pm-9.30pm.
Let's Do Lunch
If you love fine dining but find yourself a bit short of the dough to pay for it, Let's Do Lunch is a great opportunity to eat at some of Sydney's finest establishments for a fraction of the cost. For just $35, you'll get a main meal like "Filetto Di Barramundi Con Asparagie Cavalfiore" - Barramundi fillets with asparagus, cauliflower puree, pickled cauliflower and tomatoes at Otto Restaurant plus a glass of wine, beer or sparkling water.
Otto's Let's Do Lunch 2007
Other restaurants include:
Aria, Quay and Restaurant Balzac
Check out the site for more details and make sure you act quickly...tables are booking fast!
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