Friday, 3 June 2011

vivid food

It's been a huge week of controversial, creative and classic music at the Vivid Festival. Taking inspiration from the week that was and those yet to come, here's some vivid food:

The Cure

Props to restaurants and cafes that take the time to cure their own fish. It's quite a straightforward process, but the results can be fantastic. Sugar and salt cured salmon (gravlax) pops up from time to time, but there are a heap of great places also curing their own trout, too. Cronulla's Alleybreak cafe serves theirs up on the breaky menu. Closer to the city, Le Monde regularly cure their own fish and win my vote for best breakfast in the city right now.

Alleybreak Cafe
2 Kingsway
Cronulla New South Wales 2230
(02) 9527 6119

Le Monde
83 Foveaux Street
Surry Hills NSW 2010
(02) 9211 3568

Tame Impala

Ok, so you can't really get impala on the menu here, but coming into winter, it's the perfect time to eat a similar game animal - venison. Best eaten when slightly rare, the dark colour of the meat might freak a few people out, but it's really quite a beautiful thing. Because it's so lean, the general rule is to cook it quickly or very slowly so that it doesn't get served up tough as nails. Lotus in Potts Point is doing a venison tartare, preserved lemon, black olive, horseradish. Otherwise, word on the street is that on the other side of the city, Glebe's Restaurant Atelier is doing a cocoa-roasted loin with swede puree and "unforgotten vegetables": Heirloom carrots, white asparagus, garlic chive flowers and liquorice powder and sauce.

Lotus
22 Challis Avenue
Potts Point NSW 2011
(02) 9326 9000

Restaurant Atelier
22 Glebe Point Road
Glebe NSW 2037
(02) 9566 2112
www.restaurantatelier.com.au


Cut Copy

Cold cuts! It may be a very American term, but the sentiment (and saltiness) remains. More often referred to as charcuterie or salumi plates, if it's cured meats you're after, then you're in luck, there are plenty of great Sydney wine bars featuring sliced deli goodness. 121 BC, Vini and Berta's little brother is a perfect place to pull up a stool at the bar, order a glass of what's good on the day and enjoy a salumi plate including salsiccia sarda (a Sardinian sausage), chargrilled mortadella, prosciutto San Daniele, bresaola, truffled salami and more. Rockpool bar and grill does a great selection of charcuterie - if you can look past that epic burger. Grab a seat in the bar and dig in.

121 BC
Shop 4
50 Holt St
Surry Hills 2010 NSW

Rockpool Bar & Grill
66 Hunter Street
Sydney NSW 2000
(02) 8078 1900

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