Return of the Monks - Annandale, Sydney

Pictured above were captured at the Wat Buddharangsee, located at 49 Trafalgar Street, in Annandale, inner city Sydney, NSW. It signified Kartina, a ceremony to honour the monks, who return to active community life after a month of meditation and reflection away. A street food fair was also held in conjunction with this celebration, which centres around the offering of food and drink to the monks, who do not partake of such things after morning has passed by each day.

Thai Street Feast, Annandale NSW

When Jenny and Janie suggested meeting up at the Trafalgar Street fair on the fourth Sunday of October, I was curious as to what to expect. The inner city location of Annandale in Sydney lies at the hub of a lifestyle locale, neighbouring the Italian villages of Leichhardt and Haberfield, the bohemian centre of Newtown and across the Anzac Bridge from Rozelle and Balmain. I only had a hour walking round the various stalls lined up in front of the Thai Temple, but was fascinated by the variety, colour and friendliness exuding from this event. Above, a smile from a hard working young man attending to the Hainan chicken rice outlet. Most of the food outlets were run by otherwise commercial operators from various corners of greater Sydney, but that day the fare was offered free to all visitors. I started off my degustation with a piping small bowl of chicken rice noodles.

Sour and spicy tinged soups ala Thai - those with a kick and making use of traditional fresh herbs, a dose of tamarind, pepper aromas, bamboo shoots, cut beans and fresh hot chilies to the bite. (picture above). Such dishes stand out in the absence of or minimal use of coconut milk or cream, contributing perhaps to healthier choices and appetising combinations with steamed Thai jasmine rice.

My attention was caught with the colourful pink, yellow and white colours of the vermicelli and their garnishing - this was a light stir fry that best serves as a quick snack and yet nourishing for the rigours of any working day. (image above). It may have lacked other ingredients but was tasty.

Entrees of fish cakes (above) and Chinese-influenced siew mai and prawn balls (below) sitting prettily with hoi sin sauce and cuts of fresh Thai basil. We are reminded of yum cha servings at Hong Kong styled restaurants located around the world. The siew mai are steamed dumplings of pork and prawn. It was a warm day at this Annandale fair, one of a few in mid spring this year, and the easy-on-the-mouth attraction of such dishes was refreshing and encouraging.

Thai glutinous desserts, above, are made with striking monk yellow colours and remind one of some tropical fruit. Grilled jerky pork slices are served in squares (below) and offer a contrast in texture and taste - perhaps best served as an accompaniment for sandwiches or bread rolls. Such jerky stuff are popular from Taiwan to Singapore, and are often found easily at street stalls or community markets.

Vietnamese inspired rolls (image above), made fresh with roasted peanuts, together with finely cut aromatic herbs, carrots and bean sprouts, were also available that morning in Annandale. The bite into one of these rolls lightens the palate and mind. The key factor is the sauce, often made with nam chook, soy laced with cut chillies, or accompanied by a black bean based sauce that brings up the inherent flavours of an essentially salad concoction.

Another light dish is Thai omelette, perhaps inspired by southern Chinese traditions and also reminding one of Vietnamese cuisine. The proof of the pudding, so to speak, is in the hidden and folded up ingredients. South-east Asian omelettes skew towards raw, fresh and crunchy stuff, whilst China omelettes have stir-fried ingredients. I just so loved the onions, cucumber bits, carrot bites and shallots found in this version below.

Rose-pink and beautifully moulded dessert served on banana leaves (above image) surrounding layer cakes that do use coconut milk. The green colour of such traditional cakes come from utilising the pandanus leaves common in the ASEAN countries, lying as such between the Tropic of Cancer and the Tropic of Capricorn. My own fav Thai-styled dessert is mangosteen clafouti, French-inspired but basically a custard with fresh mangosteen fruit.

Below, a selection of more desserts to tempt the eye and appetite, or maybe as a good way of finishing up a Thai-accentuated meal. Upper left are snack crackers, and with them, at the bottom of the photo, are sweet and cool servings of sago, jack fruit shreds and corn bits bathed in light and cooked coconut milk.

I am still wondering what the above pictured dish is - may be pumpkin, coconut and shrimp shavings? I did not get the opportunity to try this. but it does look attractive and may be savoury.

It dawned on me that community spirit and having lots of eager individuals prepare food and drink can take a fete or fair to greater heights. Thai food ingredients need to be served in finely cut or chopped requirements. That adds to the preparatory work, but also are critical in bringing up the necessary taste and feel, once inside our mouths. This cuisine feature is shared with other cooking styles in the region, especially Straits Chinese, Burmese and Indian. Even if an offering starts simple (as per image below, pancakes), the dish is not complete until some lovingly chopped and finely cut ingredient adds to its quality.

Satay skewers are placed on Australian-styled grills over charcoal or coal beads. (picture above).

I had experienced a truly street feast, replete with amazing food, dedicated servers, curious walk-in neighbours and more. The Annandale Thai street fair occurs every October on a Sunday.

Green Palace Vegetarian, Newtown, NSW

Having vegetarian can be refreshing and uplifting for me - once in a while. The concept and perception of vegetarian food can vary across a spectrum, from strict vegans, including those who consume eggs, to those who are flexible with the dishes they come up with. Asian vegetarian dishes tend to be based on tofu, as exemplified by the Indonesian tempeh, but can be resourceful in presentation and when bathed with spicy gravies and different textures. I looked forward to a sojourn at Sydney's inner city Newtown, when there was an opportunity to try out a Thai-Chinese version of vegetarian fare one weekend.

We agreed on the Green Palace Vegetarian along King Street, with its varied offerings of pseudo duck, green curry, "what the ?" sugar cane "shrimp" and false chicken schnitzel. I loved the egg plant stir fry best, unpretentious, cooked with love , truly vegetarian and so yummy tasty. It was the spice mix and hot wok combo that produced this delightful dish, best taken with steaming jasmine rice.

I found the vegetarian curry puffs (above image) a bit under in meeting my expectations, but was happy with the so-called duck (image prior). I reckon, at times, it is best to share, to minimise the risks of disappointment, increasing our options and variety back ups, just in case one of the dishes may not be to one's individual taste and preference.

Bar Pellegrini Cafe, Wollongong

I was on a quick drop by to Wollongong CBD to change some currency and had to have a fast bite. Walking past Keira Street, I passed in front of the Pellegrini and reckoned that may be a good choice. I have observed the coffee drinkers and breakfast eaters on early mornings at this place, with high ceilings and looking like it could have been in Leichhardt olr Haberfield in inner city Sydney. There was only one person at the counter, but he half-smiled and organised my request for foccacia laden with ham, avocado spread, tomato slices and garnishings. (image above)

I could sense the cafe was frequented by regulars. It had a modern feel behind the counter, but other parts of the location could be in for a bit of a face lift. The cafe suggested to me of a long house when one looked further inside, and so is sufficiently spacious. With dark trimmings and lots of wood, the place did offer some character. However, the last orders from the kitchen closed sharp at 2pm and it was mostly a morning and brunch business not open on weekends.

I could not help fascinated by the unusual plate clock displayed in the inner sanctum of the cafe (above image). The other thing that captured my attention was that this same business also operates a mobile coffee van around Wollongong and its surrounds.

The Pellegrini Cafe has been in business since 2004 and sits along the main strip of Keira Street in Wollongong CBD. The cafe accepts cash payments only and is licensed for alcohol. Food offered on site and also fro catering arrangements include fish Pieces with tartare sauce,
Chipolata Sausages, meatballs (with satay & sweet chili sauce), marinated chicken, lamb skewers, spinach and ricotta pastizzi, cold antipasto platters and a selection of cakes and desserts.

Return to Freshwater Beach, NSW

An Arvo at Pilu's

With two private function rooms, excellent food and cuisine of Sardinia and a location right spot on overlooking Freshwater Beach along Moore Road at Harboard, on Sydney's northern beaches, there is much expectation when you step into Pilu's Restaurant. You can choose seating inside, on a covered verandah outdeck, or below in garden settings, with the ocean breeze and smell of sea and sand up the nose. There is a selection of both Italian and Australian wines. The decor is retro beach house, painted an off shade from white and reminding me of lazy summer days in tropical climes. You dine and have a view over a small bay surrounded by cliff top houses and much activity on the rather sand-powdery beach.

Selections a group of us had to celebrate Charmaine's birthday earlier this month included:

Salt baked New Zealand King salmon, replete with saffron kipfer potatoes, baby leeks and beetroot puree.

De-boned quail wrapped in pancetta, stuffed with chicken livers, fennel and tarragon.
Saffron flavoured spagettini, graced by Queensland spanner crabmeat, crispy guanciale and breadcrumb pangrattato.

Slow cooked Coronga lamb fillet, accompanied by olive and almond salad and cous cous.

Gus found in-grown hairs under the crackle of the deliciously outstanding suckling pig - apparently this is a natural feature of the black variety of swine used for this dish. Jeanette from Perth had to deal with a rather hard serving of an otherwise very juicy and tender selection of cuts on a similiar dish. I am not a fan of sausages, but could not resist the Sardinian version of the pork sausage served.