getting soupy in sydney

On FBI Radio today: Everyone I know (including our beloved Sweetie) has been sick recently. With a spate of lurgies being passed around the greater Sydney area, try this to ward away the sick fog:

1-2 tablespoons of raw apple cider vinegar in water, three times daily. It's gross, but it's supposed to alkalise the raised acidity levels in the body. Raw apple cider vinegar has a natural balance of good bacteria that also help to keep the body's balance in check.

Once that's done, let's get onto more interesting things. Like soup. Jewish mothers swear by matzo ball soup for curing what ails you, but if you don't have access to Yenta and a the Moriah mother's cookbook:

1. Phở




Spicy, aromatic stock, a heap of onions, mung beans, lemon juice, and Vietnamese mint - this fragrant noodle soup now vies for top dog when it comes to Sydney's favourite Asian soup. Best ordered with rare beef (so that the beef cooks in the heat of the soup), and with added decorations of beef meatballs, tripe and other offally goodness, it's guaranteed to keep the winter chill at bay.

Where:

An Restaurant
27 Greenfield Pde
Bankstown 2200 NSW
Phởne: (02) 9796 7826

Pasteur
709 George St
Haymarket, NSW

2. Wonton Noodle Soup



Dumplings. Noodles. Soup. Love 'em all. Combined in a bowl, they're even better especially when you add slices of glazed char siew pork, plenty of spring onions and if my opinion counts, prawns in the dumplings. And a drop of red vinegar on the dumpling before you pop it in your mouth - a throwback from a colleague I worked with in Hong Kong.

Where:

Din Tai Fung
644 George St
Sydney NSW 2000
(02) 9264 6010

The New Dong Dong Noodles
428 Anzac Parade Kingsford NSW 2032
(02) 9662 1877

3. Old School Soup



Pumpkin. Roasted tomato. Minestrone. They're all part of the national must-drink list during winter, but aside from making it yourself, where can you find these classic soups around Sydney? One institution does it all year round, but we love Betty's more in the winter for the doorstops of fluffy white bread, smeared with butter and the range of old school Aussie comfort soups as well as kid-nostalgic fish fingers, salad with iceberg lettuce and bangers and mash.

Where:

Betty's Soup Kitchen
84 Oxford Street, Darlinghurst
(02) 9360 9698

sydney opera house does branded content

When a colleague invited me to an 'opening night at the Sydney Opera House Studio', of course I was tempted. Given that in the past year or so I've seen some incredible acts perform, including Irish chanteuse Camille O'Sullivan, the irrepressible Alan Cumming and more, odds were that even though I didn't know what the show was actually about, it was bound to be good.

Throw in the fact that I was told the title included the tagline 'Beer is Proof that God Wants us to be Happy' ..and I was sold.

Now don't get me wrong. I like beer. I like learning about it, drinking it and hearing about it. But when it became apparent that the 'performance', (as it is billed on the SOH website), turned out to be a glorified guided tasting, predominantly by the sponsored beer company's booze and a Desperate Housewives intro-style voiceover video...my expectations for the rest of the night took a dip.

Add a few frock changes by the host - self acclaimed Beer Diva (suppose it sounds a lot better than 'wench'), most males might have been captive (hot cougar, beer = awesome), but like the lambic-style beer tried on first, it kind of left a sour taste in the mouth.

Hands up, who felt tricked this evening. Instead of an night of enjoyable theatre, I got some free beer and a informational video I could have downloaded from youtube.

While I'm aware that SOH venues can be hired out for corporate events (a necessary part of venue life), and I'm more than aware of the good, the bad and the ugly when it comes to branded content marketing, this particular example came out more than a little contrived:

The "performance program" = a glossy DL advertising the sponsors and the singer and pianist mere foils for a screened video and a few bottles of the bubbly stuff. Doesn't quite fit the "A night at the theatre like never before" sell on the website, does it. Or maybe it does. I can't tell, I'm a little distracted by the fact that I'm choking on a beer coaster.

Call a 'spade' a 'spade', make it free (this event costs $55 for punters) or at least be clever enough to make everyone think it's a hoe, I say.

Image from the SOH website.

el bulli ousted

Arguably the most discussed list in the food world - the San Pellegrino Top 50 Best Restaurants has just been announced for 2010...and there's a whole lot of movin' and shakin' going on.

Ousted as top dog, El Bulli has dropped to second place, despite this being the last year of operation for the long running Adria run restaurant. Taking it's place as the best restaurant in the world is Denmark's Noma...no surprise according to the word behind the burners and around the wine-stained linen tablecloths throughout the globe.

Also encouraging to see, is a host of new entries in this year's top 50 including Switzerland's Schloss Schauenstein at #30 and the UK's Aqua at #34, beating out Australia's flag bearer Testuya's at # 38. Peter Gilmore's Quay landed at #27.

World, your top 10 are:

1	Noma	Denmark
2	El Bulli	Spain
3	The Fat Duck	UK
4	El Celler de Can Roca	Spain
5	Mugaritz	Spain
6	Osteria Francescana	Italy
7	Alinea	USA
8	Daniel	USA
9	Arzak	Spain
10	Per Se	USA

To read more and check out who made the top 50, click here.

new eats in Sydney

This week, I'm particularly excited about the injection of new blood into the scene, a much needed transfusion of ideas, atmospheres and experiences. Here are three new places to check out.

Manly Pavillion
West Esplanade, Manly
www.manlypavillion.com.au
02 9949 9011

You know it's worth going when every chef in Sydney has already bothered to make the pilgrimage across the waters to check out peer Jonathan Barthelmess (aka. Johnny B)'s new project. A known entity in the industry for being a rising star and a chef with ideas, Manly Pavillion is an amalgamation of old and new (choose to dine in classic white linen or the more contemporary area) - combining classic Italian know-how with a lighter, more modern approach to the cuisine Sydney knows and loves so well.

Check out dishes like grilled beef short rib with bone marrow, olive and a cress salad and the chocolate ravioli...if it's good enough for Terry Durack...

La Scala

Above the Light Brigade Hotel
Corner of Jersey Road and Melrose Lane
Woollahra NSW 2025
9357 0815

http://www.lascalaonjersey.com.au/

Lifestyle Food considers him a celebrity chef, but don't let that put you off. Darren Simpson's global training and cheeky personality makes Italian food fun - appropriating classic Italian and tweaking it his way, La Scala has only been open a few weeks, so get in before it gets busy. The menu reads like an ode to Pino (Tomini Forresti, a brilliant butcher and smallgoods genius based in President Avenue, Kogarah), but it's dishes like Risotto alla Milanese – aged organic carnaroli rice, saffron, bone marrow & Parmigiano Reggiano that excite this foodie's appetite.

Chi of Coogee

102-104 Brook St
Coogee 2034 NSW
Phone: (02) 9665 5447


His uncle is a partner in Chinatown's BBQ King restaurant, his family are almost all chefs with the distinct exception of fashion designer cousin Lisa Ho. Hailing from acclaimed restaurants around the country including Seamstress in Melbourne and Terroir in the regional NSW's Hunter Valley, Darren Ho is back in Sydney and don't let the rugby club location fool you - it's chic, zen dining here in this dark, intimate space and the food is the furthest thing from a chicken parmie. Think modern Asian meets great Australian produce, under the hands of a creative spirit - you'll find dishes like panko and nigella seed crusted lambs brains with rhubarb compote, alongside perfect slow roasted pork belly with pickled watermelon rind and apple mash. Don't miss the carrot cake with walnut soil, cheesecake foam and star anise coulis..it's like Christmas on a plate.

best of the west

Living in metro-Sydney, it's very easy to forget our surburban sisters and brothers and the fantastic food finds that can be had. We're going to focus on the wild wild west today on FBI Radio, with three random places you should check out if you're out that way.

The Dutch Shop (Holland House)
85 Market Street, Smithfield



It's pretty random to find the above, at the end of an industrial road at the back of Smithfield, but manager Monique says that The Dutch Shop is "More Dutch than Holland" and it's quite possible she's right. Walk into this gabled shop and mind you don't bump your head on the clogs hanging from the ceiling.

From salted liquorice to marzipan shaped pigs, bottles of picked red cabbage, Dutch carrots and beans, you'll find something interesting to take home as a souveneir. There's a large Indonesian population in Holland and a lot of Dutch speaking Indonesians, thanks to the Dutch East India Company who traded spices all those years ago, so you'll find packets of spice mixes for Nasi Goreng and other authentic dishes...wrapped in strange Dutch language packaging.

Pick up rookwurst and butter from the fridge, and there's a frozen section, too, but the gold here is the lollies to your right as you walk in, and the cafe out the back, making traditional Dutch food.

Olympic Deli and Butcher
41 Old Town Plz, Bankstown, NSW, 2200
(02) 97901669

Smack bang in the middle of little Vietnam - Old Bankstown Square - you'll find a fantastic Greek deli and butchery that's been there since 1956. Run by the same family ever since, daughter Joanne runs the place now but her dad still picks the meat that gets made into 50 year old recipe Greek Cypriot Red Wine sausages, smoked hams, speck and Polish sausages. Taste Joanne's house marinated Kalamata and green olives and the butcher sells goat meat, which is popular with the Greek community.

Bele Fruit & Vegetable Shop
95 John St
Cabramatta NSW 2166
(02) 9754 1936

We don't talk much about fruit and veggie shops, but this one is definitely worth checking out - if you're curious about Asian greens and fruits, the guys here are really helpful with translations and reccomendations on what to do with all this good looking produce. From Rau Dang (bitter herb, which you can use like rocket in a salad or pasta) to Penniwort (which we're told is great for all manner of health ailments including arthritis), there's a heap of interesting finds and best of all, just to the left of the arcade that leads you to Bele, you'll find one of the best bakeries for Banh Mi (Vietnamese pork rolls) in the suburb. Ask for extra chilli and enjoy that crunchy fresh bread and pate porky goodness.

fooderati in the pr report

Almost twelve months on from Fooderati's inception as a PR business, there have been many highs (two client covers of Good Living, ACA, Sunrise, Gourmet Traveller feature, TOYS) and lows (sleepless nights, guests lists and soaring petrol costs), so it's nice to share a win occasionally.

I caught up with the PR Report a few weeks ago to talk food, new clients and (my parent's favourite question) what exactly is it that I do.

Read the story here, page 12.

petersham on a plate

Doing research for my chapters in The Foodies' Guide to Sydney has had its ups and downs over the past few months. Lots of getting lost in strange suburbs, brilliant characters and plenty of language barriers.

I took to the streets of Petersham to tackle the finer points of bacalhau, chorizo and smoked paprika yesterday, which led me to today's Friday Delicious on FBI Radio.

Spanish Portuguese Butcher
83 New Cantebury Road
Petersham
9569 3573

Owner Orlando is a bit of a charmer and he's always flattered when people ask him about the products that he makes at his butchery at the tail end of New Cantebury Road. It's a great place to pick up pig's trotters, Portuguese spiced prosciutto (rubbed with chilli paprika), morcela (smoked blood sausage), goat and suckling pig. If you get stuck for recipes, Orlando is more than happy to help you there, too.

Sweet Belem Cake Boutique
35B-C New Cantebury Road
Petersham
95726685

Portuguese custard tarts. Boom. Not that this is all they do well here - in fact the Lisbon bread, bijou cakes and savouries are pretty brilliant too. The tip though, if you want to have the best experience possible when it comes to those awesome tarts is to come on Saturday - be prepared to wait...and watch them come straight out of the oven, dusted in aromatic cinnamon powder, they'll (and I hate this term) melt in your mouth (but in this case, it's true).

Set up came across the road at the Portuguese Chicken shop to stop the hunger pangs and head there for dessert.

Charlie's Deli
37 New Cantebury Road
Petersham
9560 4037

Sam, the brother in the sibling trio that runs this little piece of old-school deli action is a bit of a football fanatic. But thankfully, he's also pedantic about stocking his deli with all kinds of Spanish and Portuguese products that keep the local population - and out of towners happy.

Come here for spices from that region, including smoked paprika, delicate saffron threads, plus their excellent proscuitto and chorizo. Don't leave without some bacalhau - that famous salt dried cod fish, best known for being made into crumbed balls and eaten with aioli. Yum.

easter seafood

It's Easter. For a quantity of the Australian population, this won't mean anything. But for those who celebrate the Christian and Catholic faith, this time of the year means hot cross buns, chocolate..and fish.

All religious discussion aside, fish is an easy meat protein to serve up to the masses over the long weekend, so with this in mind, here are three fishes in season and what to do with them.

Yellowfin Bream

Yelowfin bream is naturally oily fish, with a fairly strong flavour which means that you can pair it with more hefty seasonings and cooking techniques without losing the essence of the ingredient altogether. A recipe like blackened fish - a Cajun/Creole dish that's full of spice.

Ingredients:

1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon salt
3/4 cup unsalted butter, melted
6 fillets yellowfin bream
1/4 cup unsalted butter, melted

Method:

Mix try ingredients in a bowl

In a baking tray, pour melted butter

Melt butter (reserve a nob for cooking). Dip each fillet in the melted butter, then sprinkle the spice mixture onto both sides of the fish and rub in.

Heat a fry pan and add the rest of the butter and fry the fish, adding more butter until the fish is crisp, brown and almost charred. This dish works well on a BBQ hot plate.

Garfish


These long, skinny little fish seem like a lot of hard work, but with soft white flesh and a subtle flavour, they're super easy to cook and taste fantastic. Simply dip them in seasoned flour, toss them into a hot pan with a good slug of olive oil and eat it with a salad of freshly diced tomatoes, basil, caramelised balsamic vinegar, lemon juice and a tiny bit of crushed garlic.

For more ideas on what to do with garfish, check out Stefano Manfredi's article on these little pointy fish here.

King George Whiting



Another small, sweet fish with a delicate flavour and texture. Buy them as fillets. Small and thin, be careful not to overcook them. One of South Australia's most important commercial catches, you'll them them treated very simply at most restaurants - letting the flavour and texture do the talking.

Marinate them in sesame oil, lemon juice, garlic, coriander and a generous splash of light soy, then throw the on the BBQ (skin side down first) for about a minute and a half on each side. Try it with a shredded green papaya salad.

(Seasonal information courtesy of Sydney Fish Markets)

the corner house(warming)

Last night, Bondi's latest restaurant slash bar (and a new fooderati client) The Corner House celebrated its opening with 250 or so of its nearest and dearest friends and family.



Corner House partner Simon Beckingham, Matt Preston



Guests were served The Corner House's relaxed approach to Italian by chef Brent Mills, while sipping on custom-made classics by Kass Hill, the Corner House's resident bar guru.

On the menu:

3 kinds of pizzettes

Slow roasted pork belly w sour glaze and pear relish

Cucumber and dill gazpacho w scallop and prawn salsa, chilli oil

Pan fried chive gnocchi w duck and sweet pea ragu

Wood fired crostini w Pino’s prosciutto

Kilcoy grain fed eye fillet tartare with quail yolk

Callibut chocolate torte w ganache, Chantilly cream and fresh raspberries

Takeaway: The Corner House (made) citruscello

Chef Brent Mills



daniella, gomez and caprese pizettes



pan fried chive gnocchi with duck ragu



cucumber and dill gazpacho with seared scallop and prawn salsa

Guests included designers Ben Pollit from Australian uber fashion label Friedrich Gray, Masterchef's Matt Preston and Sarah Wilson, My Kitchen Rules' Manu Feildel, Joanna Savill, and more Bondi babes than you can poke a stick at (we have it on good authority, however, that they did in fact, eat).



Manu Feildel, Melissa Leong


Corner House partner Anthony Kaplan, Kirsten Shanks


Sarah Wilson, Stewart Courens


Bec Howell, Ben Pollit

Welcome to the neighbourhood! The Corner House is 281 Bondi Road, Bondi. P: 8020 6698