Happy Wednesday everyone & hope my readers are well!
Now … I am channeling into my “foodie” mode and today I wanna mention a Tapas place in my local area of Glebe: Spanish Tapas. This place is rustic, chilled, casual & a local FAV in the area. For those suffering with Mondayitis, they have 1/2 price tapas with a Flamenco show in the evenings. This post is rich in photos and visuals so I will have my whimsical words but shall predominately let the foodie photos speak for themselves …What I really enjoy about tapas is that you can just try a lot of little bites that end up filling your tummy completely. They have recently added a woodfire oven for your Italian pizza fix! … Tapas is such an “easy fulfilling feeling” for a seafood, meat or vegetarian hunger.
No Tapas-fest feast isn’t one until you kick start with Sangria translated as “Bulls Blood.” This is a mixed drink containing a concoction of red wine, sparkling, fruit juice, chopped fruit such as orange & apple plus spices – and whatever else you want to thrown in! I always love Sangria as it’s refreshing & sweet with the dancing hint of red wine.Sashaying over to the food menu, after starting off with drinking Sangria for breakfast (it’s always a wise idea right?!) … I needed to order some carbs to weigh the floating morning vibes. Garlic Bread & Spicy Pizza Bread (white base, olive oil, chilli flakes and salt). Garlic bread is good but pretty standard – the shining star was indeed the mini-pizza! … Cooked in a woodfire oven, the dough was perfect in it’s Italian tradition: it was light, fluffy with a slight non-crunch. Simple ingredients is what my boyfriend always tells me … Because just a few can create a magical dance for your tastebuds.One of my foodie criteria is that the item of food to be eaten is breadcrumbed & deep fried … In this case, Croquetos de Champinon (mushroom croquettes) & Croquetos de Jamon
(ham croquettes). These little piping hot bites either contain flavourful mushroom filling or traditional Jamon Spanish Cured Ham. I always love to order these as the outside have a nice golden crunch (without being too oily) with have a heavenly creaminess inside.Huevos Rotos (poached egg built on thinly sliced fried potatoes and Spanish ham) … Meaning “broken eggs” this dish reminded me a lot of having breakfast with the freshness of the cherry tomatoes … Tastiness of the Spanish ham balanced out so perfectly and the crunch of those potatoes – they remind me of tiny fries & hash browns! … But one of the most important ‘must do’ with this dish is to break the egg so the yolk spill freely.CURED MEAT … I shall and never will be vegetarian sorry! … Jamon Serrano
(spanish curred ham) served with manchego cheese. I would never decline a board of cured meat & cheese … This is my ultimate choice – the saltiness & dry flavour of the ham co-mingle well with the creaminess of the soft cheese – it’s airy pockets, unique taste & subtle bite.Adding a dash of seafood to this mix … The Calamares Fritos (deep fried calamari) are light with a golden fried batter & some tangy side of aioli-mayonnaise sauce. Usually I am reluctant to order calamari as they are often chewy & stringy however this is soft, delicate & has a perfect bite.Alas de pollo al ajillo (chicken wings cooked in garlic and white wine sauce) – these golden glazed pollo have the juicy & tender chicken meat on the inside and the crunchy golden skin on the outside. Lastly on the savoury menu we finished with the Paella Valencia (a unique Spanish dish – rice, chicken & seafood). Paella is a rice dish originating from Valencia (Spain) & can have a mixture of different meats & veges. In this case very tasty seafood, some spices, peas & a squeeze on lemon. Cooked & served directly from the pan, the rice at the bottom has formed a rice crust with a slight crunch.DESSERT – yes please … Creme Brulee de Naranja (Orange Creme Brulee) and Flan
(Creme caramel) … Both desserts were very enjoyable & exactly as what you would expect. The Creme Brulee had a hinting of orange & the creme caramel had a smooth silky texture.Keep an eye out for the next blog post readers and hope you enjoyed this photo-filled imagery … Have a fab-end-of-week!
26 Glebe Point Rd
Glebe NSW 2037
Phone: (02) 9571 9005
I thought a Monday post would be what is in order … One thing you may not know about me is that I love to read! Who doesn’t love a good book – a blogger who reads – who would have known?! I guess for me I must admit that I am really time poor … When do I find the time to blog, work fulltime, cook, clean, trawl on Instagram, fiddle with Snapchat, spend time with my fam/friends/significant other, shop, think about exercising (intention is better than no thought right?!) – all whilst continuing my love affair with Netflix.
Now … Harry Potter -2 familiar & ground breaking words that makes me giddy with excitement! Just when we thought the story is over, it’s far from! 7 books later an 8th one is released based on the play collaborated with Jack Thorne (play writer), John Tiffany (director) & under the supervision of J.K Rowling.
Let’s set the scene – especially for the the Potter Fans out there … Harry is working at the Ministry of Magic & is married to Ginny Weasley whom he has 3 kids with: Lily, James & Albus Severus Potter (the black sheep) … Hermoine is married to Ron Weasley with a daughter called Rose (who is very much a mini-Hermoine) … Draco Malfoy was married (bless his late wife) and is essentially a single parent to Scorpius (rumoured child of “he who shall not be named – Voldemort”). Throughout the book there is an ongoing storyline of forbidden friendship between Scorpius & Albus – they are like “best bros” as it seems but the tables have somewhat turned with Scorpius being the more responsible wizard & Albus taking on a rebellious streak … The story takes you along both young wizards “the new generation” & their journey, perils & angst growing up & attending Hogwarts for a few years – this is fast tracked to where the juicy life events take place.Overall there is everything you want in a story – suspense and intrigue, smidge of romance, history, action and fun … If I was to be honest I can mention a few points …
The book is lacking the flourish & detailed flair that J.K Rowling had injected in all Harry Potter books – all due to the fact that it’s because this is a play script. If any fan knew this from the get go, then you should know what to expect or possibly not expect & just slightly adjust your expectations. For any die-hard Potter fans, the idea of a story “post” Voldemort’s final battle is very exciting and obviously Voldemort (predictably) must make a reappearance – surprise!!! … No book would also be without additional cameo appearances such as the late departed Professor Snape & Dumbledore plus many more. The addition of the “time turner” throws the story into a tailspin adjusting past events – very much like the Homer Simpson episode with his time turner “the trusty toaster” – all centralising around the preventing the death of Cedric Diggory (Triwizard Tournament) & how the “best bros” could reverse the past. The consequences are dire from seeing a world where Ron & Hermoine are not married to a world where Voldemort won the war. As for the Curse Child – everyone has their own opinions and at first thought I thought it was Albus but part of me feels as though it’s actually still Harry. That years later his scar haunting hurts once again … He revisits people from his past in dream form and that he is still damaged and lashes out wishing that Albus wasn’t his son (brutal). Harry is not going to win “father of the year.”
I read this in less than 1 day – as a play it’s such an easy read so as dialogue only with minimal description. This is targeting fans as with the lack of any descriptive detail, you are relying on the previous books & movies for visual reference – hence this is not suitable for a newbie. I actually enjoyed the time travelling references “flashbacks” (took me back in the previous books). There has been a lot of negative reception around this release but for myself, although it can lack the depth of “Potter” that I am use to, I already had an inkling of this AND a story extension fast tracked decades area was already a treat for me. It can’t have been an easy task to condense & convey these characters in such a short amount of time and limited wording. I am very aware of the flaws in this book but it’s best to take it on for what it is … Enjoy it for what it is – I’m not here to tell you it’s perfect or horrible … It’s a play script adapted into a book & if you feel like you have a shitty imagination, then you should probably stick in graphic novels.
One of my food passions is PIZZA … Who doesn’t love pizza?! Just to make it clear, I am not taking about Dominoes or Pizza Hut or Crust … This is real Italian pizza with the scent of woodfire-oven-cooking with melted mozzarella cheese. Recently I received quite possibly one of the best gifts – a pizza cooking class at Cavallino in Terrey Hills.Cavallino is a traditional Italian restaurant run by the same owners of Ventuno in Walsh Bay. The rustic decor is adorned by “cavalli” (horse) references from little horse hooks, paintings, horse statues, lamps, saddles … The warmth of the place is very inviting & dabbles in the modern theme as well. There is also a mouth-watering fridge filled with cured meats and salami, cheese & a trolley selection of Italian alcoholic spirits. Both owners (Lido & Roberto) are present at the Pizza Making class – and it’s led by chef Roberto for the step-by-step demonstration. As the class commences, we are taken on a journey explaining how pizza can vary from various regions and how the margarita pizza was inspired using the Italian flag colours of red (tomato), white (mozzarella) & green (basil). Seated in a small semi circle facing the adorned woodfire oven, the small class is intimate enough to feel like you are personally hanging out with good friends.
We are given a folder with all sorts of goodie recipes when it comes to making pizza dough, sauces, suggested toppings and oven tips. As pizza dough does need to be made in advance (for the yeast to go through the proofing process) Roberto had some ready-to-go to create a nice light & fluffy pizza base with a perfect pillow crust.
Commencing with the on hands approach, Roberto shows us the technique when creating the pizza base … Using a prodding technique, push the dough out using your fingers ensuring that you leave a crust. Then place your pizza base on top of a mountain of flour and gently stretch out the pizza dough base with curved hands and a slight turning motion – making sure the base is not too thin & breaks (this happened on my first attempt hahaha). Add some tomato base sauce in the middle and spread it out in a circular motion, making sure you stop just before the crust … Lastly finish off with the topping of your choice and in the demonstration with Roberto he went with simple mozzarella & tomato base with the first tasting sample … And the second sample was olive oil & salt – in Italian this is called “schiacciata” (literally means pressed – like a flat & crispy bread). Both of these were tastily fresh, hot & simple in flavour.After my fun attempt of topping my pizza with ham, mozzarella cheese, olives & mushrooms, my boyfriend & I both had the chance to learn the techniques or putting our creations in the woodfire oven … This included turning the pizza around to be evenly cooked and taking it out – which for me is ensuring that I don’t clumsily drop it on the floor! You can see the cheese melting & bubbling up in the oven and lavishly spreading it’s melted goodness all over. The delectable ham is from QLD (& apparently is as close to the quality of Italian ham) … There is no better satisfaction than cooking your own pizza & eating your own creation with a glass of wine. The class ends with a sweet dessert Nutella Pizza with strawberries & crushed white chocolate. So uncomplicated and so heavenly! Imagine a freshly cooked pizza base from the oven … Nutella lightly spread all around the hot pizza base – because of this the Nutella has a slight melt … Crushed white chocolate is sprinkled all over … And then conclude with an afterpiece of fresh strawberry chunks. As you take a bite, you experience the melted Nutella goodness, sweet white chocolate bursts and fresh strawberries.As we say goodbye to Lido & Roberto we are all given a little goodie bag containing our aprons, jar of sauce, flour … I would highly recommend this class for any home chef and pizza lover! Both Lido & Roberto are friendly and have all the knowledge for any hungry pizza foodie … Classes take place once a month for about 2 hours usually on the second Saturday of each month: http://www.cavallino.com.au/pizzaschool.html
Next time I plan to head over the Cavallino, I plan to dine in and enjoy the menu … In the meantime, keep an eye out for a mini-blog-post on Ventuno and many more delights! Til the next blog post, stay hungry & happy … thank you once again for reading & hope you enjoyed another visually pleasing post!Cavallino
Corner McCarrs Creek Road & Yulong Avenue
TERREY HILLS NSW 2084
Phone 02 9450 1777
Being in the midst of a Sydney Winter – what does people take comfort in? … Well FOOD and specifically for me it’s cake – CHOCOLATE CAKE! I always love reading up and hearing about new sweets or foods to try … And I must admit that I am not the best baker *sigh* … I always longed to bake a chocolate cake or brownie of some sort. Instead I fail miserably …
One amazing day I came home to a “surprise” – as a slowly entered the apartment, the scent of dark chocolate enveloped my taste buds. My boyfriend had baked me a cake … Best surprise ever and that had made my day! This cake – has a tantalising layer of delicate broken cake crust on the top (like a brownie) and moist, soft and buttery dark gooey chocolate goodness on the inside – chocolate elegance.
Originating from Italy, the Torta Tenerina famously comes from the city of Ferrara in Emilia Romagna. Upon my first visit to this city, the ongoing dessert theme was this cake! … Served alone hot or cold, served with panna (cream) or even strawberries. Some takes on this cake were thinner and some were taller. The recipe remains the same but there can always be a slight tweak.
The history and original name of the Torta Tenerina was once called “Montenegrina” or “Queen of Montenegro cake” back in early the 20th century. This aristocrat food pampering refers to a lady whom this cake was once inspired by & named in honour. This sweet decadent dessert was named after the Queen of Montenegro: Elena Petrovich. Elena met Vittorio Emanuele III at the theatre “La Fenice” in Venice and it was love at first sight and soon after they were married on the 24th October 1896. Elena was known to be a spouse/wife with a “cuore tenero” (literally soft heart). Torta Tenerina was inspired by Elena – sweet with the soft centre.
I have baked this at all times of the day and even 1.30am after a night out haha …
Here are the ingredients & steps towards your chocolate Torta Tenerina cake heaven:
* 200 grams dark chocolate 70% cocoa
* 3 medium size eggs
* 120 grams unsalted butter
* 150g sugar
* 60g flour
* 3 tablespoons of milk
* icing sugar for dusting
1) Separate 3 eggs in 2 different bowls – egg whites & egg yolks.
2) In one bowl with the egg yolks add half the sugar and beat until it’s a pale yellow colour.
3) Add the remaining sugar to the egg whites and beat for a while until it forms fluffy meringue peaks.4) Over a pot of simmering water, add a heatproof bowl or smaller pot – slowly melt the chocolate stirring gently.
5) Add cubes of the unsalted butter to the mix & stir in each piece to melt in. Once all pieces have been melted, allow to cool down for about 10-15 mins. In the interim you can preheat the oven to 180 degrees.6) Add the cooled chocolate mix to the egg yolk mix and stir until combined.
7) Add the milk (I used almond milk) & flour and keep gently mixing.
8) Lastly gently fold in the egg white meringue peaks.
9) Pour into a baking tin that has been lined with baking paper & greased.10) Cook for about 20 mins until a cracked crust has formed at the top surface. I find that it’s best to slightly undercook as it does set once it cools. This cake is so simple and delightfully decadent that usually only a light dusting of icing sugar is needed to finish off the look & taste – maybe some cream & berries if you want to inject fruit freshness.Anyway readers – thanks for tuning in once again and I hope this post inspires you to do some much necessary baking! … Coming up soon will be my Pizza Making Class – an incredibly tasty & salivating experience.
Enjoy the week and keep your eyes ready to the next visual eye-pleasing post.
Hi All and welcome back to “I am Very Busy.”
There are very many countries where the cuisine is traditional & so amazing that there would be no need to sample other cuisines of the world … But this is Sydney – city of multiculturalism.
I’m always about supporting local small & family type run businesses and “Hem Nine Nine” in Glebe is just another new fav of mine that recently opened earlier in the year. Hem Nine Nine is a spin off restaurant that propelled from the food truck … The cute, quaint, fun & charming bar/restaurant is now a local fav of mine. Seated in a cute nook on Glebe Point Road there is a cozy courtyard area, mini upstairs stool seating & some surrounding the entrance for a street view & conveniently located next to the bar. Just recently I found out that they do home delivery as well (amaze) …I’ve been a few times now and rave on about Hem Nine Nine foodie treats but in the meantime let me take you down my memorable food lane …
You know when you go to a place and they have a dish that is a MUST order and what you are addicted to?! Well this is Hem Nine Nine’s Crispy Netted Spring Rolls. Either filled with vegetable or seafood (I’ve had both) – the dish arrives presented in a cute basket set, one filled with a generous amount of spring rolls and the other with mint & lettuce leaves. You take a spring roll & wrap the mint & lettuce around, dip it in the sauce and take a bite. The cool & freshness of the leaves envelope & embrace with the crunch of the spring roll coating and the warm tasty filling is a wonderful balance of flavours. I could & have eaten a whole serving …Need a Winter Warming dish?! Well Hem Nine Nine have a great selection of PHO – sorry there are no photos of this & it will be Part II soon. But I did have a tasty Duck & Mushroom Wonton Ravoli – it was actually not what I expected being in the broth but very tasty and hearty. The ravioli were very generously sized & soft.I am no stranger to trying different and unique dishes. Tasty dishes are often happen when you least expect it. Grilled Ox Tongue in XO – twice cooked Ox tongue marinated in spicy XO sauce & a squeeze of lime. This “special” dish is not chewy at all but more “melt in your mouth” tender bite, more-ish dish – it’s just not enough! Next are the Steamed Baos – soft, steamed bun, pickled cucumber and baby radish with the options of pork belly, crispy skin chicken, spicy tofu. Look at this Bao … You can already see how the bun looks – so soft & just airy. With just a few fresh ingredients sliced to perfection and a juicy helping of pork belly it’s the delightful dance or fresh vs mouthwatering mix.
Last but not least – alas there is no dessert as I already over ordered but I had one of the most prettiest dishes I’ve seen! Pork Chop Slider – fried lemongrass pork chop, pickled cucumber, lettuce and baby radish, chilli mayonnaise. Served on a crispy shallot mantou bun. WOW as a visual it’s just so colourful and eye pleasing. The pork chop is juicy, tender & flavoursome and chilli mayo has the right amount of tantalising heat! … Now to talk about that mantou bun – usually they are steamed in Chinese tradition but in this case it’s been crisped & fried with a crunch – yet still soft on the inside.Anyways readers, all this take about food is making me immensely hungry for this tasty Viet treat! I will actually be heading there this Saturday night so I’m sure I will be taking note of more delectable dishes … Sydneysiders – pls trek down to the Inner West & try Hem Nine Nine in Glebe! READERS: please stay tuned – there will be a chocolate cake post coming up and my adventures when doing a Woodfire Pizza Making Class!
Hem Nine Nine
99 Glebe Point Road
Glebe NSW 2037
I’m am LAME … I let life get to me and literally “I am very busy” to even keep up on the bloggage. So almost-midyear-resolution is to put my blog back on the map & back on the road … Here I go … FYI – This blog post, long overdue & from last year – YES, lots of catching up to do! … And I really do miss blogging … PLUS I have so much to tell you not only about Sydney but also from my travels – Philippines, Japan & Italy.
Soda Factory is a fun-filled place in Surry Hills … Ballin’ on a budget?! Scrounging around for gold shrapnel for a feed?! I love cheap Tuesdays and with $1 hotdogs you can’t go wrong … Casual chilled bar with easy eats & drinkable drinks. Upon entering it’s a random-colourful-looking-retro-entrance “Bobby’s Boss Dogs” signage is tricking you to almost think that you have stepped into the wrong bar until you walk through the Coca Cola fridge.
Tuesday menu is a little different to other days – every day features different type of “special” such as a cheapo deal or possibly a complimentary freebie.
Although Dollar Dogs focuses on $1 hot dogs with any drink purchase (the vegetarian option is $2) … There is a variation of small extra sides to nibble on, plus the regular menu … But for a dollar, what’s to think about?! Order a selection of them!Selecting from a few from the menu, I started off with savoury options –
1) Buffalo Bill: battered chicken sausage, spicy buffalo sauce, cheese sprinkled with fresh herbs … This was spicy chicken at it’s goodness – reminded me soooo much of a fried chicken wing – and this is because of the batter! Nom Nom Nom … With a soft bread bun (not too bready) … And how’s about that spicy buffalo sauce?! It doesn’t hit you until a little later when you start feeling more heat! Then it comes full circle with melted cheese – the end.2) Bobby Boss Dog – beef & pork sausage with tomatoes, jack cheese & finely diced red onions, topped with mustard & a sprinkle of fresh herbs. This is the BOSS – simple & is a standard hot dog with extra bells & whistles – I love the freshness of the herbs & onions.3) The Johnny Drama – beef frankfurter wrapped in bacon with sour cream, avocado & tomato salsa with a tad of cheese … This is one of my favs I tell ya! I love frankfurter sausages – it reminds me of my childhood & the frankfurter taste is so recognisable. I love this – it’s basically a Mexican hot dog. Obviously I was still hungry & keen to try another side …
4) Chilli Cheese Fries: shoestring fries with homemade beef chilli & nacho cheese. I am a fan of fries – gimme some hearty fries with anything really … But melted cheese & beef chilli?! … Def hit the tastebuds – real comfort food.
DESSERTS spells STRESSED backwards … Why did I say that – well that’s my life, when I am stressed, I have dessert hahaha … Or it may be the case of me making up excuses just to eat dessert … I do have a sweet tooth though and this will never change … Everything with a “balance” so one small sweet is OK right?
5) The Elvis Presley – deep fried banana, peanut butter & strawberry jam delicately decorated with rainbow sprinkles … This is so pretty & delectable – the golden deep fried battered crunch of the banana relates well with the tart of the jam, stickiness of the melting peanut butter & tiny bursts of sprinkles.Going to Soda Factory is a good ol’ fav of mine & my-easy-go-to for a Tuesday … It’s a non-pretentious chilled place often with live music. And if you are after a cheapie type catch-up with friends, this is the place to go. Note that you can also now reserve online to save disappointment – this way you are not hovering around trying to eat all the Dolla Dawgs …
Til my next post – and yes I promise there will be one soon … So Sydneysiders – go munch on a dolla dawg & let me know your thoughts …
Back again – I would like to introduce you to my first “mini post” – gonna insert them in when I can. Generally they will be food or fashion focused and revolve around a mini meal I have had – maybe a light lunch or a quick bite on the go … Or a quick purchase I wanna share with the world! And just because it’s a shorty, doesn’t mean it won’t be a goodie.
Living in the Inner West area of Sydney around Glebe gives a lot of variety when it comes to food – whether it’s a stone away in the city or juat a few streets up.
I love Glebe and I love going back to a favourite place where I can find new exciting & eats. Flying Fajita Sisters has been a local Mexican joint in the Glebe hood serving tastily treats for over many years. I’ve only ever been here for dinner so it was a wonderous wave to ride when trying the lunch menu. It’s simple, easy and delicious. Although some dishes may be adapted to real Mexican cuisine, the heart and soul of the food matches with interesting flavour combinations. Quick lunch bite one afternoon included …
A duo of refreshing cooling cocktails:
* BASIL WATERMELON COOLER $15 – Absolut Citron, basil, peeled ginger, watermelon, fresh lime juice topped up with ginger ale.
* FLYING MOJITO $15 – House infused Matusalem Dark Rum, mint, lime, coconut, sugar. Yucca Fries ($7) – Corona Battered Yucca – which is casava root served with a wedge of lime and chipotle aioli. Casava root is a vegetable all in the same family of the potato, yam, taro etc which is starch-filled & perfect as fries – they taste soft with a bit of bite & a tad of fluffiness – love the slight crunch and then don’t forget to dip in the chipotle sauce – it’s a hint of heat.Trio of Tacos ($18) – is there nothing better than small bites of tacos?! Sampling a trio of fillings is a feast enough to please the eyes & tummy hunger … All tacos are served on soft corn tortillas with queso fresco which is a fresh Mexican cheese that’s creamy & soft in texture with a very delicate taste – traditionally made from fresh cow’s & goat’s milk. Small eats are so deceiving as they look as though it won’t be enough but I love the generosity of the portion – mission accomplished. 1) Beer Battered Zucchini Flower with Chipotle Sauce – I love love love zucchini flower! If it’s on the menu I will order it so fast … The zucchini flower has a beautiful golden crunch dancing with the heat from the chipotle sauce, cheese, beans & rounding it off with a squeeze of lime.2) Tomatillo Braised Beef, Black Beans and Chipotle Sauce – beef cooked until it falls apart and melts in your mouth – gotta love it. It’s tender, flavour-filled and matches well with black beans married with the fresh sprigs of coriander & a squeeze of lime.
3) Crispy Pork Belly, Black Beans, Salsa Almendrado – the pork was the standout and well-deserved an ovation in this taco. With it’s juiciness of the meat & the crackling had the right amount of crunch – the end.That day I craved DESSERT – that day no quick lunch was complete without dessert. Presenting the Chocolate Cake (multiple photos are necessary) – Chocolate Pistachio Brownie with Chocolate Ganache, Cinnamon Anglaise topped with fresh cream ($12). This is a very gorgeous & elegant dish wrapped as a phenomenal tasting dessert. The cake itself was a layered surprise as it was very much like a soft creamy brownie and then a a layer of smooth chocolate ganache – balancing so perfectly well that it’s not too dense or heavy. The cinnamon anglaise was the enveloping showstopper that tied the ribbon – it was so delicate … And the final finishing touch of sprinkled pistachio nuts.
Flying Fajita Sisters is a modern place adorned with splashes of Mexican history, tradition and culture. I love this place because it’s so fun and so energetic – from the buzzing crowd during the day or night … it’s the fragrant Mexican-inspired dishes … to the extensive hot sauce racks and extensive bar/drinks.
Til the next mini or post to the max … Please continue to join me on the ride of food and fashion … In the meantime: Sydneysiders in the Inner West area – get your Mexican fix.
Flying Fajita Sisters
65 Glebe Point Road
Back to my Italian roots again and back to being my food-focused self. I’m totally getting faaaaa-t and it’s OK – must go for a run tomorrow … Actually I’ve been incorporating A LOT of walking into my life – especially to & from work! If I am going to indulge in such delights, then I must have some sort of balance right?! …Anywho … Food – FRIGGITORIA http://www.friggitoria.com.au/ is located in Kings Cross and it’s bringing Italian Street food to Sydney! My very first experience with Italian street food was arancini – it’s a stuffed rice ball filled with ragu bolognese & mozzarella cheese rolled in breadcrumbs and then deep fried – originated from Sicily (southern Italy). So bad yet so good for you. It’s a “sometimes” food even though I could easily have it every day (totally did that in Sicily) … Sorry I’m getting sidetracked – this post is a shorty but a goodie …Simone is 100% Italian and has so much passion when it comes to educating and spreading the Italian food love around Sydney. It reminds him of his days in Italy – especially after a night out drinking, a typical meal to have (oil = soaks up alcohol).
I love places like this – “hole in the wall” – such a small place brings so much happiness! The simplicity of the decor brings a modern, clean and rustic feel with the textured walls, simple stool seating, dark timber table tops to the the golden copper lighting fixtures adding a contemporary twist.
So I bet you all need a few convincing reasons to give the Italian street food culture a go:
1) It’s deliciously sinful dripped in indulgence. This food delights the tastebuds, opens your eyes & empties your wallet – all for a good cause of course.
2) It’s unique and an untapped area yet to explode in Sydney. Why be like everyone else and get a “kebab or burger?!”
3) It’s Italian – enough said. You can taste feeling, pride & strong passion in their food.
An array of foods are served – from lasagna … to eggplant parmagiana stack … to gnocchi … are just some of the dishes ready for the taking.
My boyfriend being Italian love love loves this food and it reminds him of back home. It’s comfort food, it’s easy and not too expensive – a first for a Sydney joint. So without further waffle, let me launch into what we sampled …
Panzerotti – like a mini calzone deep fried filled pastry-type-pie with melted cheese & tomato (or various other fillings). It’s crunchy on the outside and soft & doughy on the inside.Porchetta – I am not vegetarian and eating meat (especially pork) is etched into my heritage – both Italian & Filipino cultures live with pork. Now imagine roasted pork belly cooked, slowly roasted with herbs – juicy on the inside with the crunch of crackling on the outside. We had this served with the chips … Salad WOULD have been the better option but I really needed the energy to survive the Sydney Harbour Bridge Climb that day! I love their chips as they are rustic, handcut uneven in size – keeping the crunch of potato skin and the soft fluffiness of the potato.
Cono Mix – this is a fried mix (bite size) perfect street food! A mix of deliciously bad (yet deliciously good) – mix of chips, mini arancini, croquettes, flattened crumbed chicken breast and vegetables. It’s easy to eat as a snack or addition to a selection of other dishes!Good food needs to be simple – sometimes there is no need to overcomplicate or change the rules. Stick to the tradition and you really can’t go wrong … With Italian food sometimes there may be a slight adaptation but the food flavour & combinations stay true to the culture.
I recommend checking this place out and follow them on Facebook … I am definitely planning to return as they tend to have new specials on the menu on a weekly basis and note that they also do delivery with Suppertime: http://www.suppertime.com.au/friggitoriaTil next foodie post … Another one is on the way and I totally need to catch up with all of this and release more, more and more!
Welcome back to “I am Very Busy!” … The irony is that I am so busy that I don’t even get the chance to blog as much as I would love to! But I am a firm believer of quality not necessarily quantity … I wish I had all this spare time to just blog blog blog but a few things come to mind:
1) I’m going to bore you all.
2) I am going to run out of blogging material – this is very unlikely.
3) It becomes a chore and takes the fun out of it.
So hopefully this blog post won’t bore you, but inspire you to feel the Italian food vibes! Piadina is a traditional Italian flatbread originating from the region of Emilia Romagna – served in a bar, on the street, cafes – filled with various cured meats, cheese and vegetables – it’s incredibly tasty and read the below history! Il Cortile Cafe is located along Glebe Point Road … They are ambassadors showing the locals how they like to keep food simple, fresh and organic. They mimic the simple minimalist style in their decor with a beautiful manner utilising rustic pieces such as timber, garden chairs, crawling green vines, exposed brickwork to beautiful window shutters … Very European and very pretty.This gem of a place is around the corner from where I live and it’s become a place where they should know who I am :)! … I am the person who orders multiple piadina “specials” and the one who had a stink bug attack me – yes you read that right! With a piece of Italy around the corner from me was a perfect remedy for my boyfriend’s nostalgia of authentic Italian food – it’s a hit. Owners are from Milan and share a passion for sharing amazing food to Sydney.
So now that you know more about Piadina, let me take you on that heavenly tasting journey ..
Il Cortile Cafe serve many treats and although they specialise in Piadina they do incredible fresh juices, coffee, sweets, breakfast and salads – catering to those who need gluten free or any other healthy options.
So when it comes to food, my obsession must somehow incorporates cured meats and dessert … So imagine putting anything in a Piadina?! But making sure the combination is perfect each time!
Piadina usually has the combination of:
* Cured meat, cheese and maybe a vegetable or salad of some sort
* Sweet filling
So let’s get this Piadina Party started and I’ll show you all the amazing fillings that brought me a wave of happiness …
1) Proscuitto, Rocket, Special Pink Sauce & Mozarella (special Piadina of the day)
2) Salami, Sundried Tomato & Provolone Cheese.3) Ham, Tomato, Mayo, Mozarella Cheese.
4) Bresoala, Rocket & Parmesan Cheese.5) Salami, Pesto, Rocket & Mozarella Cheese.Plus many more fillings of cured meats, cheeses, condiments, sauces and salads+vegetables … Anything and everything delicious just goes! Plus match it with a freshly squeezed juice!DOLCI (aka. dessert?!) … Si! Never ever will I turn down dessert – says my food baby of 2 years … If Italians know anything well, it’s sweet treats.
Cornetto – Italian Pastries filled with jam, cream, custard, chocolate … Conchiglia – Italian pastries filled with chocolate/nutella …And a noteworthy mention is the NUTELLA Hot Chocolate … Now I know that it’s not quite “hot chocolate” weather but WHO CARES! What impressed me the most is that this is not already around and easy to find … Everyone loves Nutella and if you don’t, let’s re-evaluate our friendship haha … So Nutella-y and creamy and they are accommodating to make it with soy milk – this is a wave of Nutella happiness to my heart.SWEET Dessert Piadina … Sweet hallelujah and thank you for bringing a slice of happiness heaven to my life. Piadina can be filled with anything people!!! … This one had a spread of Nutella, sliced banana and covered in a dusting of chocolate powder & icing sugar.
What I love about Piadina is as it’s warm & freshly toasted, the Nutella oozes like lava & slightly melts.All you Sydney Inner Westies Folks … Do yourself a favour and check out this place … You will be amazed about the simplicity of Piadina and all it’s deliciousness – it’s like nothing else in this world.
Il Cortile Cafe
325A Glebe Point Road
Glebe NSW 2037
As we have the race to Christmas, I will try to squeeze in one last post! … Hope you enjoyed the latest & stayed tuned.