Taste of Sydney Festival

A friend of mine wanted a nice thrifty day out to enjoy the sunshine and to catch up. The Taste of Sydney festival was decided upon: a chance to try out some dishes from fancy pants restaurants. Not only that we had a two-for-one entry voucher: score one for the thrift.

It was a sunny and windy day, and the crowds were huge. The local currency within the boundaries were known as “crowns”, which you could purchase onto reloadable NFC ‘smartcards’, rather than a tear-off style coupon. I can see the positives of this: no fussing with money for stallholders, and no risk of theft. On the other hand, payment was set to even amounts. If you wanted to buy an item by weight – e.g. cheese, but the price is supposed to be $7 – who takes the hit? Should it be the stallholder or the consumer?

Other stallholders had noted that there was cost of giving tastings. Although the premise is that because there is an upfront entry fee, there is an opportunity for more “freebies”, I think it would be difficult to recoup costs. The organisers had recommended to stallholders that 2 crowns were charged per tasting, with a rebate if a purchase was made. I did notice that those who charged for their tastings were less popular with the punters.

Porteno
These guys had a huge thing that looked like a steam engine providing the cooking facilities.

From here we tried:

BBQ Cheese with Honey, Lemon and Herbs ($8). I think this was fresh made haloumi. The dressing was nice. But I paid $8 for this?
BBQ Wagyu Beef Brisket with BBQ Sauce and Pickle ($12).

Happy Goblin Brewery

I have sampled the brews from Happy Goblin Brewery before. Today, Colin was offering Cinnamon Cola and Cardamom Orange Soda ($6). Surprisingly, the flavours worked. I wanted to take some with me, but these were on the keg only. If you’re interested in trying some of Happy Goblin’s soft drinks, they are available at Yulli’s Surry Hills.

The Woods
Ash-Seasoned King Salmon with Native Sea Parsley Salad ($6):

Yum! The sea parsley was very delicate, like a microherb. You got a lot of salmon – bang for buck this was very good.

Claudes:

Slow Braised Pork Cheek and Black Fungus Relish Rolls ($6):

The black wood ear fungus had been diced very finely, and provided a pleasing crunch to a simple pork roll. I think it had been mixed in with some truffle.

Confit Ocean Trout, Saltbush, Anchovy Dashi ($12):

This was a different take on the saltbush from when I had tried it fried in tempura batter at The Woods. I wonder if I could replicate this at home? Strike one for the arteries.

Longrain
Turmeric chicken with rice noodles, wild ginger & Thai basil ($8):

Big thick cut noodles. Tumeric is quite a subtle flavour, so apart from “yellowness” in colour, I didn’t really pick it up.

Muse Dining

Beetroot, Binnorie Goat’s Cheese, Coppersfolly wasabi, King Oyster Mushrooms ($6):

The smallest king oyster mushrooms that I have seen! The tops had been sauteed and were very rich and unctious. I think they had been cut down into little jewels that matched the size of the plate. The wasabi was in the oil, and provided a gentle heat. The cheese was very rich and was complemented by the earthiness of the beetroot.

Vanilla Custard, Hunter Valley Black Fig, Malfroy’s Fresh Honeycomb, Salted Date, White Chocolate ($10):

Worth it.

My favourite. Each individual element was delicious. Together, the combination of flavours worked really well. I was tempted to spend my last remaining ‘crowns’, on getting another one.

A lovely way to end the day.

I’m not sure that the day was really in the “thrifty” category as was originally requested.

Total for the afternoon for two:
tickets: $30
crowns spent: $60

Blancharu Ramen, Elizabeth Bay

By night, this place is a modern one hat Japanese fine diner.

By weekday lunchtime it hosts a ramen house, run by chef Harunobu Inukai (Haru). About half the restaurant, including the bar area is available for seating. To add to the informal atmosphere, you need to return your dishes to the kitchen at the end of your meal.

When we visit the place is full with Japanese who have heard the goss. In fact the only Caucasians we spot are Terry Durack and Joanne Saville!

There is a A3 sized menu of ramen which offers stock based on either a natural salt or a specially selected soy sauce base. The flavourings include as-is, three kinds of oil/fragrances, black (sesame) oil and chilli oil. The accompaniments include wood ear fungus, nori seaweed sheets, bamboo shoots, bean sprouts and soya egg. You can even order extra slow cooked pork or noodles.

We order No. 3 Ramen ($12.50), and No. 15 Ramen ($14). As sides, we get 3 pieces of Kara-age chicken ($3) , and a hometown snack of chef Haru: pork, leek and miso Okayi ($5). I can’t resist a can of Pokka crisp apple cider ($2)

The okayi:

It is interesting, and probably very much a comfort food if you have grown up eating it. The outside is thick and gummy in texture – like a moochi or a big rice ball. The inside is layered with the pastry and tastes very strongly of leek. The pork is finely shredded – I like the texutre. The outside is a little bit oily, probably to prevent it from sticking to the plastic cling wrap.

The sparkling apple cider is a medium brown colour with caramel undertones. It is nice and refreshing:

Ramen No. 3 is a natural salt base in Paitan soup with slow cooked pork, bean sprouts, bamboo shoots, shallots, wood ear fungus, nori and egg:

As the stock is chicken based it is quite light in flavour and texture. Unfortunately, during my first bowl I detect a slight ‘off” taste, similar to meat that is about to spoil. The bamboo shoots are slightly darker than the vacuum packed ‘fresh’ shelf stable product I’ve seen for sale in the shops. I wonder if it has been pickled or soaked in soy sauce. It has almost a bitter flavour. As you eat through the bowl, you’ll notice that the soup becomes less, and the noodles become thicker as they absorb the broth. The pork is sweet and rich with a soy sauce flavour and not too dry. It looks like a pork belly cut, but is not too fatty.

No. 15 is cold dipping ramen noodles with a thick soy flavoured and slow cooked pork, bamboo shoots, nori, egg and bean sprout:

You get an urn shaped ramekin of miso- salty dipping sauce with black oil floating on top. It is hard to detect the sesame flavour: I think it is more the granular texture and coating that is the purpose of this dish. The pieces of bamboo shoot are huge, after a while they get a bit too much.

The Karrage chicken:

Light and crispy, it tastes of all things saturated fat and terribly bad for you. It tastes like ‘popcorn chicken’.

I defiantly have to go back and try some of the other ramen flavours available.

Blancharu Ramen Pop Up
street: Shop 1, Elizabeth Bay Rd Elizabeth Bay NSW 2011
web: Blancharu
Monday-Thursday
Lunchtime only, 1200-1400

Post-post note: Chef Haru has sold Blancharu and is shifting to Sussex Street food court with this ramen.

April in the Garden

Daylight saving has ended. You can feel that winter is approaching. The mornings are crisp, but the days have been warm. My most recent project, which I have been meaning to get into the ground by March was my new raised garden bed:

 

There originally was a ground level bed here, in which I had generally grown potatoes, and dug in a bokashi box or two. My soil is really heavy clay, so I couldn’t grow much else.

 

I accidentally installed my main garden beds against a south facing colourbond (metal) fence before I had observed the passage of the sun throughout the year.  Good in summer, dreadful in winter.

 

This thing took me  about three weeks to assemble and fill, in between work and weekend activities. I assembled this in two “C” shaped end sections, with the plan to dig out the bed, and then install the C-sections, and then bolt the middle together. Each panel is in a “U” shape, facing alternately up or down. So when I picked up the “C” shaped end section, the whole thing fell apart. Next time, I’m just buying a premade, preshaped raised garden bed. I’ve had it up to here with screws, washers, and wingnuts.

 

I also had trouble with the lip of the bed, which had a E-shaped piece “that you just click” over the two pieces of the garden bed lip to hold them in place. “Click” was just not happening for me. I ended up using garden wire around the two sections and the central hole. This seems to be fairly solid now.

 

I have already planted snowpeas, carrots, parsnips, coriander, cauliflower and broccoli.

Fingers crossed that there is enough warmth left in the days for some winter crops!

 

Elsewhere, we have….

The mint patch:

 

This is my sweet potato starter, sprawling all over the re-reclaimed mint patch. Ignore the crazy celery and the decimated by caterpillars sort-of-broccoli, which self started this year after last years’ failed attempt at growing.

 

Western garden bed:

 

From left to right we have: queen squash and capsicum.

 

I planted my queen squash (whole roasting squash) in this south facing garden beds. Unfortunately it needs full sun, so hopefully I get at least one fruit. I may need to help the pollination a little. The seeds I saved from a squash eaten this time last year.

You can see my mad capsicum. I thought I was planting a chilli plant. This was also planted from a shop bought veggie. I have harvested three capsicums from this plant, and there are three more to come. The snails *love* eating the capsicum and hiding inside it during the day, so I have had to use the fruit fly bags to protect them.

 

The basil (out of frame) is still going strong. It’s a tougher, drier variety than the stuff you can get in shops and the bees adore the flower heads. I hardly use any of it. Last time I made a flower posy for someone, I used basil as the greenery!

 

Tick list:

- planted sprouting garlic under the rosebush

- transferred anonymous citrus from the ground into a garden pot (and it is so happy now!)

 

To do list:

- prepare the next garden bed

- properly planting the columnar apples & the dwarf banana

- plant the galangal

- rip out underperforming strawberry plants

Chatswood Night Markets

I was over Chatswood way one Thursday night, and at first I thought: why not visit Mamak, Chatswood?

Except the queue at 630pm was already 8 people deep, and I didn’t have that much to spare.

Instead, I wandered under the new transport interchange and had a look at the Victoria Avenue markets. There were quite a few trinket stores there, as well as snack food ones covering the range of Malaysian, German, Spanish, Chinese, Japanese and Crepe. The queue for the Garlic Prawns and Chorizo was immense.

Instead I popped into say hi at:

1. O!Momo – Nepalese Dumplings
2. Hut Dogs – Hot dogs, many different ways

O!Momo I had seen at the Surry Hills Festival. I had been tempted then, but was overruled by the availability of corn fritters. I got the meat ones.

You got a choice of a mild or spicy tomato sauce to go with your dumpling – and I of course chose *sp*icy!. What was interesting about these was that it came with a hit of tumeric and curry like flavour. I am so used to the shanghai style pork and chive style dumping that the hit of curry was something totally unexpected.

I was dithering over all the choices available at the Hot Dog stand whilst I was waiting to order. I could get a Bratwurst, Cheese Kransky (mm… Cheese), or even a chicken frankfurter. If I wanted chips I could get them in a variety of flavours (plain, salt & vinegar, sweet paprika, chicken salt) with a sauce on top! No poutaine though.

If I was feeling really hungry, I could get a platter of either currywurst or the Hut Feast, both came with chips.

In the end I settled for the Chilly Cheese Hut Dog ($8). Look at it:

Isn’t it beautiful?

This is described as a “Lean chicken frankfurter sausage, tasty cheese, chilli beans, crispy onions, tomato, hot chilli and hot mustard sauce.”

Mmm, hmm.

The crispy onions were those little fried shallots you get sprinkled on top of your bowl of soupy noodles like wonton noodle soup.

The mustard was indeed, very hot.

As were the chilli beans.

I really liked the whole hot dog package, and I will be searching them out again.

Chatswood Night Markets
Street: Victoria Avenue, Chatswood.
Web: Chatswood Night markets
Every Thursday and Friday 11am – 9pm.
Public Transport accessible.

The Grain Bar, Four Seasons Hotel

I had been lucky enough to score some last minute tickets to a gig at the Opera House.

Where to eat nearby with good food and fast service?

Why not try The Grain, a new bar at the Four Seasons Hotel?

At first, we mistakenly started at The Woods. The menu at the bar area was restricted to the starters menu of the main restaurant. I was surprised that bread and olive oil was not included in this list. The menu includes what wood is being used in the wood fired oven.

So we were about to leave – when we spotted The Grain, tucked away to the right of the main hotel entrance off George Street.

I saw a striking looking dish as we walked through the bar, initially I thought the dish were sticks of tempura endamame. Then, perusing the menu, I saw Old Mans Saltbush ($17). I vaguely remember reading about this in a good living: this is a arid-climate hardy bush that grows in a saline soil, and helps reduce the salinity of the water table.

So of course I ordered it.

This is really a dish you have to share with a large party. Each leaf is crisped up by the tempura batter. At first it is delicious. But then it starts to get a bit tiresome as the flavour is the same crispy saltiness all the time, even with the rich aioli to the side. Maybe it should have been served with an array of dipping sauces: a sharp vinegary salsa, a hot sambal, as well as the garlicky aioli.

There was a nice range of cocktails. Next to each one there was a small icon showing the type of glass it is served in. Handy! At first I was taken by the pisco and elderflower cocktail. Then I saw the Clover Club – and it sounded like an alcoholic raspberry lemonade. Mmm… I love raspberry lemonade.

Service was a bit patchy. We had to ask several times the whereabouts of our Grain Lager, eventually it did turn up, and was “okay”. On the other hand, you don’t *have* to go up to the bar and order; you can get table service.

I thought that I should get something else a bit more filling, so I ordered the Kingfish ceviche. I was a little disappointed that the bar staff didn’t tell me when I ordered that the kingfish was out, and was being substituted with tuna. This is what it looked like:

In any case, the tuna substitute still proved to be delicious with a nice and light dressing, and the deepfried pitta bread a nice counterpart. I’m glad I got it as a different texture and taste to the old man salt bush.

Let’s go again! there are many more cocktails calling my name.

The Grain Bar
Street: 199 George Street, Sydney NSW 2000
Phone: +61-2-9250-3118

HCB Comparo, Part 2

A HCB delegation happened to be sent to Melbourne prior to Easter. What, are we inflaming the Melbourne-versus-Sydney debate? Never!

This delegation’s investigations were assessed under stricter conditions than the original comparo’s: “Look, Smell, Taste, Eat” philosophy.

The buns were laid out, the buns were warmed up in the oven. They were then sliced in half, and the fruit distribution compared. Finally, they were eaten.

Do you feel queasy yet at the amount of fruity bread like products about to be consumed?

Ombra Restaurant $5 each:

Oh the sacrifices we make. Although six buns had already been consumed through the course of the day, and a full meal; when this was spotted on the menu: how could you not order it?
This was eaten on a night out at the restaurant.
Dark coloured, skinny piped cross.
Over toasted.
Very plain in flavour
No. 7 by both delegates.

street: 76 Bourke St Melbourne Victoria 3000
web: Ombra Bar

Babka #6 $2 each

Really nice even distribution of fruit
Raisins and sultanas
There was finely grated citrus (tiny dots visible) and strong citrus smell and taste
Not overly spicy, more sweet and sugary
Lighter and more fluffy than the others.
Rated as No 3 by the second delegate, No 6 by the first.

street: 358 Brunswick St, Fitzroy VIC 3065
web: Babka Bakery on urbanspoon

Fatto a Mano bakery #5

Good crunchy crust, partly because of the reheating.
Chewy texture.
Uneven piped cross.
Not very spicy
Not too sweet – a little bready in texture.
No citrus
Sultanas and raisins
Super sticky glaze
Rated as No. 6 by the second delegate, No. 5 by the first.

street: 226-228 Gertrude Street, Fitzroy, Victoria, Australia.
web: fatto e mano

French Lettuce, $2 Ea.

A thick custard like cross, similar to Le Chocoreve (Sydney). Quite doughy in texture, on the “just borderline” undercooked.
Slightly bitter spice in there, possibly from cardamom.
Sultanas, raisins, big yellow sultanas. Quite an even distribution of fruit.
I like the look of the cross – it looks like it has been rolled and applied by hand.
Quite a dark dough – use of a spice similar to cinnamon but not cassia. It started with S … but we can’t think what, possibly star anise.
Rated as No. 5 by the second delegate, No. 4 by the first.

Street: 237 Nicholson St Carlton VIC 3053
Web: The French Lettuce

Candied Bakery #3, $$2.70 ea:

They looked like little jewels nestling in their box. They also look like they have been individually ‘raised’ and proved: rather they each bun helping the others rise on the baking tray.
Quite a sweet glaze – very sticky
Juicy and plump fruit
Good balance of spice, possibly cloves.
Doughy but dense
No citrus – sultanas and raisins
Rated as No. 2 by the second delegate, No. 3 by the first.

street: 81a Hudsons Rd., Spotswood, Melbourne, Victoria, Australia 3015
web:Candied Bakery

Baker D #2 $3.20 each:

Strong citrus – chunks of orange peel
Possibly a part sourdough base.
Glaze not over powering
Raisins, sultanas, orange peel
Dark dough
A lot of fruit – evenly distributed
Quite a sweet glaze but not just sugar sweet
Possibly freshly grated ginger in the mix.
Quite a dense texture.
Rated as No. 3 by the second delegate, No. 2 by the first.

street: 3/149 Fitzroy St, St Kilda Victoria 3182
web: Baker D

Dench, $ $16.60 for 6:

Finely grated citrus (tiny dots visible) as well as bigger chunks and strong citrus smell and taste
Strong spice – possibly cardamom
dense but doughy
Good chewiness
Dark dough
Not too sweet
A favourite with both delegates!

street: 109 Scotchmer St, Fitzroy North, Victoria 3065
web:

Rylstone Bakery $1.50 Ea:

I also had the opportunity to try the buns from Rylstone Bakery. Unfortunately only the chocolate chip ones were left. They were tasty and moreish, although there was a bit of a granular grittiness in the mixture. It may have come from hand ground cinnamon.

street: 55 Louee Street, Rylstone, NSW 2848
web: Rylstone Bakery

Here is Epicure’s Comparison, from theage newspaper.

I also stumbled across this website, who did a HCB comparo in 2011.

HCB Comparo

I’ve spent a while tasting various hot cross buns this year, and then I was pipped at the post by the article in smh’s goodfood, here for the Melbourne version. Le Sigh.

Let’s do it anyway!

This time last year I was baking up a storm, making pagan fruit buns. This year I haven’t yet had a chance to do so, but I have been buying up a storm:

Le Chocoreve, $3.50 each:

I remember these as having a very sticky complex flavored glaze and one of my favourites last year. This year, the armoa was still heavenly, but there was less complexity in the glaze. The flavour of the bun was very bitter: I think this came from too much orange peel, my sister reckons it came from the cardamom.

street: 16 Douglas Street, Stanmore NSW.
ph: (02) 9569 5644
web: http://www.lechocoreve.com.au/

Black Star Pasty, $4.50 each:

I forgot to take notes. I just ate it.

277 Australia Street, Newtown.
ph:(02) 9557 8656.
web: http://blackstarpastry.com.au

Infinity Sourdough: $1.30 each:

No glaze made this baby looked naked and unfinished. It had a very light spice flavour, that disappeared almost as soon as you had swallowed your mouthful. Aroma was brown paper bag like. Fruit spotted : rasins only. Cheap, but also unmemorable.

street: 225 Victoria St, Darlinghurst, NSW 2010.
ph. 9380 4320
web: http://www.infinitysourdough.com.au/

Flour and Stone, $3.50 each:

Aroma is sweet and yeasty. The marking on top was thick, like it had been rolled and applied by hand rather than piped. Fruit spotted: sultans and juicy looking fresh orange peel. The cross itself was crispy and caramelised and added another layer of interest. The flavour lingered in the mouth several minutes after eating: a light tingly citrus flavour without being unpleasant. My favourite so far.

street: 53 Riley St Woolloomooloo NSW 2011.
ph: (02) 8068 8818
web: http://flourandstone.com.au/

Organic Bread Bar, $3.50 each:

The organic bread bar’s stalwart sticky fruit bun has been replaced for a short time by the hot cross bun.

I may be slightly biased in favour of this offering, because they were still warm from the oven. No crispy quinoa topping, but filled to the brim with fruit. In the centre is a gooey dried apricot which I am sure was soaked prior to including into the mixture.

Sorry, flour and stone, but I think I’ve found a new favourite.

street: 356 South Dowling Street,Paddington, NSW 2021.
ph: (02) 9357 4448
web: http://www.organicbreadbar.com.au/

Bowan Island Bakery, $9.30 for six:

The packet is marketed as ‘artisan hot cross buns’. Spelt flour and chocolate ones are also available.

The bun is marked by a skinny cross that has to have been piped on. The bun is gummy in texture and borderline on the cooked side. There are raisins, sultanas and a thick piece of mixed peel. The after taste is slightly bitter, like citrus pith.
street: 183 Victoria Road, Drummoyne.
ph: (02) 9181 3524
web: bowanislandbakery.com.au

Adriano Zumbo, $3.50 each

Unfortunately on the day I visit, there is one chocolate HCB left.

The bun is a dark dark brown, almost black in colour. The cross is also brown. The flavour is dark cocoa and very gingery. Like a chocolate ginger snap.

Central Baking Depot, $2.20 each ($12 for six):

The bun is marked with an oozy big cross that looks like it has melted upon baking. Tastes very buttery. Slightly gritty, as if the cinnamon has been hand grated. No lingering aftertaste. Fruit potted: sultanas and orange peel.

Pasticceria Papa

Oh my. If you buy a tray of six, it looks like you receive a glossy looking tray of hot cross buns. If you ask for one with your coffee because you’re on your pushbike… it looks like you get yesterday’s stock. It was rock hard. There was no cross marking. It tasted like white bread with sultanas in it. Only sultanas.

street: 145 Ramsay St, Haberfield NSW 2045.
ph: (02) 9798 6894
web: http://ppapa.com.au

Where do you find your favourite hot cross buns? Have you tried baking them yourself?