Eatability gets it right again

For what it's worth, I think www.eatability.com.au is a very reliable source of dining info and would highly recommend it to all lovers of food out there. Stuck for an idea as to where to have breakfast on Saturday morning, Junior and I decided to consult eatability and it led us on an adventure to Strangers With Candy.


Strangers With Candy is a quirky little cafe off the beaten track in East Redfern which got consistently great reviews for their food so I just had to give it a try. Admittedly, Junior was more trepidatious about the move but let's just say it was all worth it in the end.


Both of us started with the obligatory double macchiatos. They use Neoma Coffee which I have not had previously. It was well made and very drinkable but I found the actual roast was not strong enough for my personal taste.


The breakfast menu is very small compared to the broadsheet sized options you can get in many cafes these days however they obviously stick to what they know and do it damn well.


It was a difficult decision between the Bruschetta with San Marino Proscuitto and Beetroot Relish or the Smoked Salmon with Horseradish Cream and Eggplant Caviar but the latter won in the end.

Junior enjoyed the scrambled eggs with chorizo sausage and mushrooms on the side.

I would highly recommend the bruschetta option as it offers a nice alternative to the usual eggs and toast combos. I suspect that my salmon may have been wild salmon as opposed to farmed as it was really flavoursome and the texture was nice and firm. The horseradish cream had just the right amount of zing and the dish was balanced nicely with the rocket, capers and a lovely eggplant caviar. Altogether a very satisfying combination and the portion was generous enough to feel full but not overly full. Will definitely order that again but next time I definitely want to try one of the other bruschetta options.

Junior enjoyed his breakfast with the highlight being the baby button mushrooms which were left whole and sauteed with distinct rosemary and thyme (isn't there a song somewhere in that?!)- extremely more-ish indeed. His chorizo sausage was also fantastic but he found the scrambled eggs to be ever so slightly overcooked and not as fluffy as others he has previously tried. The toast options available were white, multi-grain or Turkish and whilst you may think I am biased towards sourdough (mmm sourdough), even Junior would've preferred it to the options available.

Verdict: All in all, the high quality produce and no fuss plating plus friendly service, lets good food do all the talking. Also worth checking out their lunch/dinner options.

Strangers With Candy
96 Kepos Street
East Redfern NSW 2016
(02)9698 6000
www.strangerswithcandy.com.au

Do you Wagyu?

I certainly do so last night we had a little crew head over to Rockpool Bar & Grill to see if their Wagyu Beef Burger really is the best burger in town. Simon Thomsen of SMH and I don't see eye to eye all the time but if Heston Blumenthal is a fan then that's good enough for me.

Rockpool Bar & Grill is in a beautiful art deco building with the restaurant featuring high ceilings and grand marble columns. The adjoining bar was all dark wood and glass with candles on the table to create a very nice ambience indeed. Pity the blasts of wind coming through the door were so cold.

So there we were with a great table with a view of the bar which has a gravity defying and rather impractical application of glass hangers.

We ordered a bottle of 2006 Bress Shiraz which was divine. Bress is a winery in Heathcote, Victoria which has received a coveted five star rating from James Halliday's 2010 Wine Companion. Surprisingly Bress also make their own cider which I would be very interested in trying. The 2006 shiraz has a delightful nose and I found to be very well rounded on the palate. It is packed with berry flavours and a hint of oak and spice. Yum!

I did note a tone of disdain as the waitress put down our 'tap' water. Not cool.

So Random Pear and her pal Grinder (it was the quickest nickname I could find!), Junior and I all ordered the Wagyu Beef Burgers and Taxman decided on the Steak Sandwich. Luckily Random Pear asked if they came with chips or we would've been chip-less without the two bowls of chips on the side. Taxman did suggest a third bowl to which I was all for when Random Pear exercised a rare show of restraint and stuck to the two. Drats!

Much food talk ensued including debating the merits of gelato vs ice cream, smooth vs crunchy peanut butter and Grinder's upcoming one on one cooking session with Matt Moran. We also did decide that we need to do Friday lunch at Marque and Chef's Table at Aria very soon.

We were also lucky enough to see Neil Perry walk the floor a few times. I have eaten at a number of his restaurants over the years and have only seen him in the restaurant one other time.

Then they arrived...

And I had to giggle at the waitresses suggestion it was accompanied by a salad. This started a debate as to what constitutes a side salad... You be the judge.

The wagyu beef patty was topped with Gruyere cheese, bacon, tomato, pickles and chilli relish all on a brioche bun made on the premises with a sheen on top that gave it a familiar fast-food feel to it. It was indeed delicious. The Blackmore wagyu beef was the rightful star of the show and there was a distinct lack of conversation whilst we feasted.

Taxman's steak sandwich looked great. The steak cooked perfectly with salad on a sourdough baguette (mmm sourdough). Not normally a fan of chunky chips, these chips were deliciously crispy and golden and rather more-ish.

A good time was had by all and coffees were enjoyed with the Haigh's chocolate hearts I brought along as a special treat.

Here is another shot of the 'glass' bar taken by Junior complete with mood lighting.

Verdict: Definitely the best burger I have had thus far and would recommend you go try one for yourself. At $22 it's an affordable way to enjoy the ambience of this beautiful restaurant. I do think there though the pompous switch should be dimmed with the waitstaff in the bar. And for the record, tap water is highly acceptable.

Rockpool Bar & Grill
66 Hunter Street
Sydney NSW 2000
(02) 8078 1900
http://www.rockpool.com.au/sydney/bar-and-grill/

Who doesn't love a baked good?

This week's Good Living in SMH has proven to be a really good read  As much as I enjoy 'hatted' restaurant dining, I also appreciate the simple things in life... like a good sausage roll. There are some things that just make life better by being in it and puff pastry is one of them. Anything is improved if it's enveloped in golden, flaky, buttery puff pastry.

The Top 3 places to find the best sausage rolls as follows:

BERRY SOURDOUGH

Like me you may be fooled into assuming the list would be Sydney metropolitan centric but when Berry Sourdough was at the top of the list, it took me a second to realise we weren't talking blue, black or even straw but the actual town of Berry, about 2 hours drive south west of Sydney.

I can't very well miss out on an almost perfect sausage roll and fabulous sourdough (mmm sourdough) combo. 

Check out their ratings at eatability: http://www.eatability.com.au/au/sydney/berry_woodfired_sourdough_bakery/

SUMMER HILL VILLAGE PATISSERIE

Much closer to the city lights is the Summer Hill Village Patisserie. There is a pastry chef called Juan, you just know there's going to be no skimping on the buttery goodness of the puff.

Junior will undoubtedly be able to find a tasty sweet morsel to follow the sausage rolls.

BOURKE STREET BAKERY

Now the Marrickville operation is the centre piece of the sausage roll showcase. With classic options on offer, there is also Lamb & Harissa or Beef, Veal & Olive, to tempt the sausage roll lovers who want try more gourmet interpretations.

A local opportunity for a top quality sausage roll and sourdough (mmm sourdough) combo.
You can read the whole article here:
http://www.smh.com.au/news/entertainment/good-living/hot-sausage-rolls/2009/08/25/1251001894941.html

Verdict: Looks like Junior and I are going on a road trip.

Speaking of eggs

Whilst waiting for my double macchiato this morning, I spotted the cover of today's Good Living in the SMH which said How To Pick A Good Egg. Further proof that this is indeed a topical blog and that Junior is onto something with his weekend egg binges. Perhaps I can make "Junior's Thoughts on Eggs" as a regular blog topic. Sydney cafes be warned. We are coming to check out your eggs.

Junior will be pleased to see that I used a brown egg in the picture because he has a strange phobia about white eggs. If you see a weirdo in the egg aisle of your local supermarket, re-arranging cartons of eggs, it me making sure our dozen is all brown.

A panel of experts got together to wax lyrical about eggs and rate them out of 100. I won't go into all the detail but suffice to say there are many factors that make a "good egg". One thing to note in particular is the viscosity of the white because I love that word viscosity.

I was particularly chuffed that Jared Ingersoll of Danks Street Depot was on the egg judging panel as I am a big fan of not only his food but his passion for produce and bringing sustainable practices to the forefront of his industry. And quote "Ingersoll was particularly excited when he picked up a ''lovely herbaceous or green taste in the white and the yolk''. How can you not like the guy? I really look forward to when he is on Ready Steady Cook. I could rabbit on about that show forever so I shall save it for another post. The producers of Ready Steady Cook did the right thing by putting Peter Everett at the helm to host the show as without him it would not be half as entertaining. So many accidental double entendres!

Anyway, back to the eggs. And the winners are:

1. Farmer Browns Pastured $8.95


2. Glenrose Biodynamic $11.95
3. Cornucopia $9.50
4. Coles Free Range $4.49
5. Woolworths Select Caged $3.99
6. Woolworths Select Barn $4.69
7. Pace Farm Cage $4.62
8. Pace Farm Free Range $5
9. Clarendon Farms Organic Free Range $7.50
10. Coles Barn Laid $4.79


I am surprised to see caged eggs feature prominently and was also surprised to learn that without packaging guidance, sample tasters could not distinguish between a free-range, barn-laid or cage eggs. ''There were no significant differences in the overall liking of the three different types of eggs,'' it says. ''However, overall, the cage egg was directionally more preferred".

You can read the whole article here and learn many more fun facts about our little yolky friends:
http://www.smh.com.au/news/entertainment/good-living/how-to-pick-a-good-egg/2009/08/24/1251001848564.html

Verdict: Eggs are where it's at. And as an aside, visit Jared at his restaurant and sample his ever changing menu. Don't be put off by the giant Hillsong centre diagonally across the road! If you are lucky enough to get the Spaghetti with Breadcrumbs, Capers, Anchovies and Chilli as an option- do yourself a favour and order it. Delicious.

Danks Street Depot
1/2 Danks Street
Waterloo NSW 2017
http://www.danksstreetdepot.com.au/

ZUMBO ZUMBO ZUMBO

As a gastronome with a very savoury slant to my palate, it surprises even me, to have two posts out of four dedicated to sweets. This however was an almost spiritual experience...

Apologies for my crap photography not doing it justice but take my word for it that it was incredible.

Many of you may remember being introduced to the magic of Zumbo during Masterchef. Just seeing the contestants freak out over the task of remaking his croquembouche was TV at its best. The final four contestants had the daunting task of recreating his Chocolate Mousse Cake and after the show ended there was a ballot for 100 of these cakes made by Zumbo himself.

Random Pear, aka Food Blessed, managed to win cake no.3 and was kind enough to invite Junior and I over for the cutting ceremony. Random Pear's husband Taxman wasn't so sure he needed more food zealots in the house but he let us in the door anyway!

Random Pear and I commenced the ceremony by taking many many photos of each stage whilst ooh-ing and aah-ing the whole time. I did let slip that I took more photos of the cake than at their wedding and I am pretty sure Taxman and Junior just wanted to eat the damn cake already. Note: Where were the macaroons?

There were so many elements within the one cake and despite my non-sweet tooth, I had to have a piece of the magical cake. There was salted caramel, apples, blackberry, jaconde et al and all of them married so well together.

I believe one can attempt their own version by clicking recipe here but be warned, it is a big task.

Verdict: Zumbo is a genius and you should go visit him and you just may convert a fellow Savour Tooth like myself.

Adriano Zumbo Patissier

296 Darling Street

Balmain NSW 2041

(02) 9810 7318

http://adrianozumbo.com/patisserie.html

6 eggs a week might seem like a lot- PART TWO

Well as if Toby's on Saturday enough, I decided it was high time I took Simon Thomsen's word for it and check out Cafe Giulia. Junior and I zipped across to Chippendale in the beep beep Barina to see what all the fuss was about on Sunday. We arrived around 11am and the place was heaving with diners and people waiting for take-away. Ever the hawk-eye opportunist, I spotted a seat in the courtyard and left a trail of dust for Junior to find behind me as he looked away from the huge chalkboard menu behind the counter.

It was a glorious day so the outside table was a must! Junior once again had more scrambled eggs, this time with Turkish toast, tomatoes and a side of sausages. Typically you get charged about $5 in any other cafe for a side of snags and in return you get a couple of crusty chipolatas in a side plate but the folks at Cafe Giulia do not believe in small portions... or even regular portions for that matter. Their portions have been automatically upsized whether you like it or not. Anyway Junior got two huge sausages (all sniggering can stop now) which tasted like proper butchers sausages- meaty, full of flavour and not too greasy. Hurrah!

Unfortunately I didn't get a chance to take photos (sorry!) as I was too busy tucking into my Chorizo and Parmesan Omelette. And speaking of eggs...

The eggs were delightfully fluffy but also had a nice caramelised crust with big chunks of chorizo through it. There was lashings of shaved parmagiana and just in case I was still hungry 2 slices of sourdough toast (mmmm sourdough) and a lovely leaf salad to finish off the representation of all five food groups.

I LOVE FOOD and whilst I have a very healthy appetite, I struggled to get through it. Junior finished off his glut of eggs with his usual aplomb and I managed half my omelette, one slice of sourdough (all together now- mmmm sourdough) and made a point of finishing the salad to counter balance the protein and carb injection.

I am all for man-sized portions if they can be finished but does anyone else hate wasting food? Someone should consider half portions as an option or I would recommend sharing with a friend. Unless your friend was Junior cos ain't no fool gonna git their dirty mitts on his eggs y'all.

Will definitely be back to sample more of the HUGE menu. There were great looking lunch dishes too and I was freely coveting other people's food as it arrived on the tables around us, much to Junior's dismay.

Verdict: I think Simon Thomsen loves man-sized portions.

Check it out:
Cafe Giulia
92 Abercrombie Street
Chippendale New South Wales 2008
(02) 9698 4424
www.cafegiulia.com

6 eggs a week might seem like a lot- PART ONE

But the National Heart Foundation has raised the recommended the maximum number of eggs consumed per person is 6 per week. FYI- I think Junior's weekend breakfasts combined went over that by a lot. Anyway, apparently the cholesterol count in eggs is not to blame for contributing to coronary heart disease, it's those wretched trans and saturated fats.

Now that the educational part is out of the way, we can focus on our mutual lustful, wanton yearning for food in its purest forms.

Breakfast- the most important meal of the weekend (let's face it- no one really has the time or the energy mid week to indulge)

Saturday we had brekkie at Toby's Estate in Woolloomooloo- a favourite of ours. Coffee always great and good simple food to get you going for the day. I must say though that their scrambled eggs is GIGANTIC. I always forget to ask exactly how many eggs they use but if I was a betting lass, I'd say 5 regular chook eggs or 1 emu egg.



 
With roast tomato, 2 rashers of bacon and delicious sourdough toast (mmmm... sourdough) and all for $11 it is a bargain! I went with the bacon and egg roll with hollandaise which I am usually very pleased with (what can hollandaise NOT make better?!) but on Saturday my sauce was somewhat lacking so it wasn't worth photographing. I shall give it one more chance though as they are usually delectable.
 
Junior and I did have a bet to see if he could finish it and well you can see my wallet started the weekend on a minus.

Verdict: Always a pleasure, never a chore. See you guys again next week. Do yourself a favour and go and visit the super chirpy waiters ASAP!

Toby's Estate Espresso Bar & Espresso School
129 Cathedral Street
Woolloomooloo NSW 2011
(02) 9358 1196
http://www.tobysestate.com.au/

Rocky Road may not be gourmet but I had to start the blog somewhere...

And as far as I am concerned, now is a good a time as any. Yesterday was my first attempt at making Rocky Road from scratch for Junior, my beloved. Not being a Rocky Road connoisseur myself and finding no two Rocky Road recipes the same, I must thank my good friend and fellow gastronome Random Pear for her tips. As a out and proud Savour Tooth, I am trying to experiment with sweets to round out my cooking repertoire.

As you can see it turned out very well indeed. A Rocky Road fit for Rocky himself as his rise to the top was anything but smooth. Just for the record- Rocky 3 is my fave.

"Hey yo Adrian, check dis out... Hang on a minute- where's yo hat?"

Rocky's Rocky Road

• 250g Dark Chocolate
• 250g Milk Chocolate
• 200g Marshmallows (I prefer Pascalls pink and white ones)
• 2 x 55g Fry's Turkish Delight
• ½ cup Dessicated Coconut
• ¼ cup Peanuts (unsalted were used but Random Pear suggests trying salted if you enjoy the salty/sweet combo)
• Handful of Craisins

 - Line a lamington tin with baking paper (I find that when you butter the tin first it not only helps stick the baking paper down but you can fold the corners properly and keep them in place).

- Chop the Turkish Delight in small cubes (about ½cm) and roughly chop the peanuts
- Mix all the dry ingredients together in a large mixing bowl
- Place a glass bowl over some boiling water in a pan and melt the chocolate together
- Once the chocolate is velvety and viscous, pour into mixing bowl with dry ingredients
- Mix well and pour into lamington tin and put in fridge to set

Verdict: Junior and Random Pear thoroughly enjoyed it. Next time I am going to try omitting the Craisins and adding chopped up Cherry Ripe. Will keep you posted.