I love food shopping. I love outdoor food shopping even more. There's something really nice about going to Farmers Markets and picking out the fresh produce from the vendors that makes me giddy.
Eveleigh Markets on a Saturday afternoon
Fratelli Fresh
The French House for dessert and Finders Keepers Markets
Autumn in Sydney/tree-lined streets in Surry Hills, patterns from Finders Keepers Market, the French House
Breakfast/brekkie is the most important meal of the day. Not only does it gives us energy and nutrients to start the day but after sleeping x amount of hours, I wake up and the first thing on my mind is "what to eat...?"
Greenhouse was a pop-up restaurant/bar in Dawes Point with some pretty amazing views of Sydney and quite a photogenic sight itself. Too bad it's gone now!
Wine tasting in Hunter Valley, a 3-hour drive from the city, at Audrey Wilkinson (mmmm..the Moscato!). Always nice to have friends visit, like Jason!
When people say that English is a difficult language, I can say "why yes it is." Not only because there are some rules that exist without making much sense, but also because depending on where you go (i.e. the States, Australia, New Zealand, the U.K, etc), names will also change. It took me a couple of weeks to adjust here but I've managed to use the appropriate words that I've compiled into a (rough draft) list of American English vs. Australian English as far as basic food terms go:
AMERICAN = AUSTRALIAN
cookies = biscuits / bikkies
biscuits = scones
steak fries = chips
chips = crisps
oatmeal = porridge
cilantro = coriander
bell pepper = capsicum
green onions = shallots / spring onions
cantaloupe = rock melon
raisins = sultanas
granola = muesli*
ketchup = tomato sauce
fruit concentrate = cordial
shrimp = prawn*
*Granola has actually become a trademarked named here in Australia.
*Similar looking but they are actually not the same creatures biologically.
Anyhow, I had a chance to try this place called Mamak, a Malaysian place known for their rotis and long lines outside the door. Luckily, the wait goes by rather quickly as you end up watching the people in the front kitchen spinning around their dough and making their rotis. Even better, the food comes out quick and hit the spot for the night. Looks like I like to be surrounded by food. Oh wait, I do!
Mamak
15 Goulburn Street (Haymarket)
Sydney NSW 2000
02 9211 1668
Hours: Open 7 days
Lunch: 11:30am to 2:30pm
Dinner: 5:30pm to 9:30pm
Supper: Open till 2am Friday & Saturday (Chinatown)
The day I put away my Rainbow flip-flops is a sad one for me. The cold is coming and it is only emphasized when the socks are finally taken out and put on. But looking on the brighter side of things, it also means getting to slurp some soups, broths, and eat more noodles.
When I mentioned to my foodie friend that I was craving some Japanese udon, he knew just the place to take me. Finding a satisfying bowl of udon can be a bit like hitting the jackpot, a rarity but still possible and boy, I lucked out with Menya Noodle Bar Mappen:
What's going to hold me through the autumn and winter here, pictured left.
Aside from serving their hearty and filling udon, they also offer soba and curry rice dishes. They've got 3 branches around Sydney, with each of those specializing in something different. Here at the Menya Noodle Bar in Town Hall, they've got 2 types of soup:
Kakedashi Soup: Made from combining premium soy sauce with a stock of delicious flavors of carefully selected fish (bonito, mackerel etc) and dried kelp.
Tsukedashi Soup: Kakedashi soup from a stock of selected fish (bonito, mackerel etc) and dried kelp made thicker and richer, making it like a sauce.
The interior of this casual noodle bar houses some old-school movie posters plastered on the concrete walls.
I already went back a second time within the same week and I'm bound to go back as well as check out the other 2 branches. They've definitely got a regular customer out of me. Just hop in the line, read the directions on how to order, place your order, hop into the self-serve tempura line, and you're ready to eat! Oishi!
With the Thai New Year (Songkran) starting today (April 13-15), I felt it was only appropriate to write some things about the Thai culture so enjoy!
"Arroy dee." It's how you say "[It's] delicious" in Thai, a simple phrase you should learn to compliment your (home or professional) chef/server. The good thing about being here in Australia is that there is no shortage of good, finger-licking Asian food with Thai food being one of the genres up there. Hallelujah!!!
Here's one from the popular Chat Thai restaurant. I've heard plenty of good things about it that I had to give it a go one day. A Gaeng Keaw Gai (green curry with chicken) for my friend and a Pad Grapao Gai Sup (spicy stir-fry of ground chicken, Thai/holy basil, fresh chili, and green beans topped with a fried egg) for me. Boy, my dish was kicking and I'm glad that they didn't hold back on the fresh chilies. Though it's no hole-in-the-wall and you could end up waiting for awhile to get a seat, it's worth checking out. The interior is a neat 2-story space and their food is tasty from what I've tried so far. Their desserts, which are prepared in the front of the restaurant, are a great way to end the meal. A little coconut milk in my dessert never hurt my spicy mouth.
With Sydney having the highest Thai population in Australia (an estimated 100,000), I'm glad I can walk down the streets in Haymarket/Chinatown/"Thai-natown" and almost feel like I'm in Thailand, minus the humidity. There's a ton of Thai restaurants around each corner all over the city, and a variety of little Thai markets along Campbell Street that provide me with the essential ingredients to cook at home. Happy Thai New Year!
Last month I was fortunate enough to attend the Taste of Sydney, a 4-day food festival held at Centennial Park. I'm a fan of food festivals but they're definitely something you have to learn how to maneuver through. It's a bit like a music or film festival in the sense that you need to plan ahead, find out what you want to get out of it, research the vendors, chefs, and restaurants that are attending. I brought my cash, credit card, hunger and taste palate ready to tackle this.
This was part of a series of demonstrations from Sydney's culinary masters. Here, Romeo Baudouin from Victor Churchill Family Butcher's teaches the audience about charcuterie. An (almost) whole pig was brought out, divided, and cut. As he was doing this, Baudouin explained what each part was used for. It was definitely very informative and a great learning experience.
Initially, I jumped in, anxious to try the food from the restaurants after scanning the menu. I decided to start out with a salad accompanied by grilled salmon on skewers but it turned out to be a disappointment. It looked better than it tasted, unfortunately. I moved on to the vendors, sampling wines, liquors, cheeses, meats, and various snacks. It worked out a lot better because you were able to taste before actually deciding what you wanted to buy. In the end, I ended up with some treats that left me satisfied for a couple days:
King River Gold: a small round, washeed rind cheese that had a soft, smooth texture (cow's milk). Mmmm!
Milawa Camembert: another cow's milk cheese that is a velvety, white mold made in the Normandy style that develops a mushroomy aroma and a mild salty flavor.
For those who would like to attend a food festival, there is one coming up in June in LA (other locations and dates discussed below) called Taste of the Nation. What's great about Share Our Strength, the organization that runs this festival, is that 100% of the proceeds/ticket sales goes towards ending childhood hunger. Tickets can be bought here or you can also volunteer so mark your calendars and get involved--someway, somehow:
Taste of the Nation Los Angeles
June 12, 2011
1:00 - 4:00 PM
Media Park in Culver City
9070 Venice Blvd.
Culver City, CA 90232
Other dates and locations are also available such as 4/7 San Francisco (CA), 4/14 Boston (MA), 5/22 Laguna Beach (CA), 5/23 NYC, and many more. Check their website for more info: http://taste.strength.org
