Friday, 17 October 2014

Carb me up

FBi Radio, October 17, 2014

It may be that I'm getting grumpier in my old age, but extremist food fads piss me off. At this stage in our evolution, with all of our technological advances and psychological discoveries how is it that we haven't gotten through our thick skulls that pretending to be a cave man, or cutting out carbs, or activating-freaking-nuts-fer-christ's-sake is ridiculous? People should just listen a little more to modern day sages like Michael Pollan and eat less, more vegetables than meat, and just be done with it.

This week's radio show is a knee jerk to paleo, I'm not going to lie. Sure, eat meat and vegetables and as few processed foods as you can, but cutting out grains and carbohydrates? EFF. OFF. This week is a celebration of bread and pasta and their magical abilities to make us feel good. So where?


The explosion of artisan bakeries around town is a great thing. People are discovering what real bread tastes like...and clearly they love it. So it was only a matter of time that someone with a justifiably great sense of punmenship opened a bakery in Redfern...called Breadfern. Kudos to owner Lior Manheim, for allowing this to happen. Expect a daily changing offering of four to five types of breads, from sourdough, to fruit or olive loaves. If pies and savoury pastries are you thing, there are those too, as well as sweeties in the form of almond croissants, danishes and other happiness inducing treats. 

308 Chalmers Street, Redfern


Mitch Orr is very good at making pasta. He's also really good at delegating and calling girls 'shawtie', but that's another story. Back to pasta. Last week, Sydney opened a beautiful little space at the bottom of Bayswater Road in Potts Point serving up simple, modern Italian-accented food by Mitch, and we are all the better for it. Known for his epic pasta digs at pre-Pinbone Buzo, the man is back and rolling dough. The macaroni with pig's head and egg yolk is already winning hearts and the open lasagne with mushroom and sheep's curd is a study in casually layered happiness. Props also to cohorts Andy Emerson, Cam Fairbairn and Ed Loveday, who make up the A, C and E in ACME.

60 Bayswater Rd
Rushcutters Bay NSW, 2011
02) 8068 0932

10 William Street

A favourite among restaurant industry lurkers, eastern suburb types and Italianophiles for great reason. Dan Pepperell is one of those chefs that chefs love because he knows how to create simple, tasty food free of fanfare. Instead, you can sit in this intimate Paddington backstreet gem in quiet enjoyment. All carb bases are covered here: excellent pastas,  the pizza fritta is a perfect late evening snack, but the hero here has to be the pretzel with whipped bottarga - a warm, soft pretzel served up with a plate of olive oil, bottarga garnished dipping goodness that defies you to ask for more bread to mop up what's left over. Sigh.

10 William Street
Paddington, NSW 2011
(02) 9360 3310