TLC Cafe, Wollongong NSW

Eggs Benedict with fresh and yummy cherry tomatoes and herbs.

There can be Eggs Benedict in so many versions, but that morning I realised I had a good looking , flavourful version on the table.   The garnishing also stood out and the bread nicely toasted.  The Hollandaise sauce stood out.  A bite on one half led to a gratifying taste on the palate, the eggs particularly good.The coffee is strong but hearty.

An option for a hideaway seating.

There is a large fern leaf incorporated into the bricked wall along a narrow enclave on one side of the back of the cafe.   Even if the space is compact, I noticed regulars heading straight for this alcove-like
corner.  The beauty of this is that this is smack in the middle of Wollongong city centre, a stone's
throw from the IPAC auditorium and across Burelli Street from the Council.   If you like, you can enter through a lane beside Lee & Me Cafe on lower Crown Street.

Emphasis on coffee but also a practical menu for breakfast, brunch and lunch.

What seems to be city centre workers come in and out regularly even early on a weekday morning.
The menu is limited but easy, all for daytime snacking or a meal.  There are sweet stuff in the lit display.  The sunlight is kept out on the bricked plaza outside, whilst inside it is a refuge in a cottage surrounding.

The coffee blend is in house.   The staff that day were friendly, smiling and passionate about their business.   It is relaxing to come to this cafe whether for a short while, a take away or to linger on a while more.  The street is not in your face, the barista is knowledgeable and the rustic feel envelopes you with a comforting embrace.


The TLC Cafe is located at Town Hall Place, Wollongong NSW.

Guillaume, Paddington NSW - Revisited

A room with a view and verandah.

Guillaume's Restaurant had renovations in August 2014.  I would like to share my impressions on my most recent visit in December last year.

The Royale of Asparagus entree has always been a winner with me - served with truffle gems and mud crab meat, I reckon my focus moved away from the asparagus to its enhancing companions on the plate.

The Moreton Bay bug warm entree is always a winner with me, served with delicate but flavourful pork cheek, sea spray, cauliflower and radish - providing a yummy harmony between land and sea produce.  For those being inducted into gourmet Australian cuisine, this is a symbolic experience for a sea produce that is unique to the eastern seaboard of this continental island.

For beef lovers, it is irresistible to have the Shioro-Kin full blood Waygu from the Macquarie Downs region in Queensland.  This is accompanied by pickled radish and Jerusalem artichoke, before being drizzled with jus gras right behind serving.   The other beef offering comes from the Rangers Valley in New South Wales - the Waygu Tartare, with a cast of Sterling caviar, oyster and mushroom.  ( A side note is that the term Wagyu literally means "Japanese cow", a reference to the origins  of this cattle breed.)

Scampi from Wellington New Zealand is uplifted with shisho, ocean trout roe and peach slices, together with cucumber bits, croutons and chili bits.  Shisho is part of the mint and basil family of herbs - it is often used as a garnish by itself, just like here, but can also be a popular ingredient in Japanese cuisine, in preparing tempuras, shashimi and salads.   It is both an edible herb and an ornamental plant and also called the Perilla and Ooba.  It is aromatic, provides a citrus flavour and also herbaceous to the nose.

Pineapple dessert is reliably refreshing when it is provided with cashew nuts, ginger, coconut and caramel sauce to offset texture and send contrasting flavours on to our palates.  The primary tone is definitely tropical and is a salute to the South Pacific.   This theme is also echoed by the passionfruit dessert, which comes with Creme Anglaise, in a mixture of both passion fruit and banana sorbet and souffle.

What I aim  for on the next visit is the suckling pig carved slices, presented with endives, pumpkin and caramelised apple.  A twist on the traditional roast and veg!

The attending butler for our table exudes experience, professionalism and engagement. Hailing from Italy, he has worked in the USA and now enjoys his sojourn in a country at the forefront of experimental and fusion culinary styles with available quality ingredients.

At Guillaume's, you expect the best in human interaction at the table - and you do get one of the best in Sydney's competitive field.  It is refreshing to hear various accents from Europe as the smiling and hard working staff articulate the menu with intimate knowledge and readily answer your questions.  The private dining room we were in at Guillaume has views of Sydney Harbour from afar but also closer views over the inner city streets.

Another young man fascinated my table guests with his French accented English - we really loved it - but he was so mindful of being in an English speaking nation.  Hey, we just wanted this person to be himself when pronouncing his way through the dishes placed on the table  it can be a lovely change to our ears.

A complimentary delight in between the menu offerings.

Each creative dish is linked to a place of origin for its main ingredients used.  From the northern parts of Australia, comes mango from Darwin and passionfruit in Gympie.  To the south, Patagonian tooth fish is harvested near Glacier 51 on Heard Island in the Antarctic.  Partridge served was raised in Woodville in New South Wales, flavoured with cumin, eggplant and carrot on the plate.  Lamb is from Flinders Island off Tasmania.   What a culinary adventure!

Although the sourcing emphasis is emphasised locally, Europe does beckon as Chef extraordinare Guillaume Brahimi himself is French - and the elegant touches around the restaurant, not just in the food, do bring guests to an ambiance of a continent so far away.  He was away in Melbourne that evening so we missed his usual friendly gesture of coming out to speak to diners as the night hours continue.

Lamb served with asparagus, peas and turnip.

A severe thunderstorm raged outside even if we were in the middle of our culinary proceedings, like us being in the middle of a light and sound show from Nature herself -  the heavens poured down with a fury not normally or often witnessed in the Sydney Basin, with regular lightning strikes outside the windows near and far.   This added to the quality of the night out, in terms of displays of the randomness and volatility of Nature, in stark contrast to the skillful and careful interplay of technique and use of ingredients by the culinary team at Guiliame's.

Inside the restaurant was refinement and order, whilst thousands of fans who attended the Ed Sheehan concert at nearby Moore Park were at the same time being drenched in an intense manner.

Brioche from Guillaume.

Guillaume is located at 92 Hargrave Street, beside a small roundabout with Elizabeth Street in Paddington, an inner city suburb of Sydney.
Telephone 612 9302 5222
Opening Hours at the time of this blog post are from 545pm for dinner from Tuesday to Saturday.
Guillaume is open for lunch from noon every Friday and Saturday and on the first Sunday of each month.

My Pantry - North Wollongong Beach NSW

Pavlova with strawberries and mango coulis.

The lady who greeted at the door was friendly-infectious and knew how to get the drinks and food going.  She was professional, welcoming and made sure every table was attended to despite being busy.   We hung around for around three hours and felt like being at home.  There are choices in meats, salads and cocktails, with a good wine menu.  I noticed the Vegie Patch salad and tried at first to not choose chicken but in the end I deferred to the white meat, much to my glee for the crumbed chicken was a delight  - and I loved the uplifting batter.

John Dory fish and chips


The grilled Dory fish was just right - crispy batter, fresh flavourful juicy insides and with yummy chips accompanied by two dipping sauces.   For dessert I wanted the lime and coconut Panna Cotta but they had run out that day.  I looked at alternative choices of trio of sorbet but went for the chocolate cake, which turned out to be good.   The complimentary Gong bus shuttle also passes by the front doors of My Pantry.

 

My choice for mains - crumbed chicken breast, just right for a moderate lunch.

Posters on the wall echo scenes from Cuba to Monte Carlo.   This is a two shopfront restaurant and accessible throughout the day once opened,  so customers and regulars think nothing of walking in during mid-afternoon.  From 230pm to 6pm, customers can also have cocktails, cheese platters and a relaxing atmosphere between the meals.   I understand that there has been a recent change of owners and I like what I see in the new arrangements.

The menu is varied from tapas to Mediterranean influenced cuisine.  There are communal settings for mingling and its location is just across the road from the Novotel North Wollongong Beach.   Cliff Road is the millionaires row of Wollongong so to speak but the gem is the surf and beach at its door.
We had sangria - nice red and easy - to settle into the afternoon hours.   It is irresistible to be able to walk along the shore near My Pantry but the rains threatened outside.

Chocolate cake with texture and gentle on the palate - with a dollop of vanilla ice cream and strawberry.

My Pantry is located at 5/17 Cliff Road, North Wollongong.
Telephone  612 4229 3141
Opening hours on weekends and from Wednesdays to Fridays for breakfast, lunch and dinner.
Mondays and Tuesdays for lunch and dinner.


 

Quay Canteen - Wollongong CBD

There is the Bakery Boys located further down Crown Street in Wollongong city centre.  But on the upper side along the mall, on top of another coffee place (the Square), lies a hidden gem, in the innards of the previous Central Chambers - climb up an unassuming stair case, navigate the narrow passages once you are on the first floor and head towards the corner balconies.  The menu is mostly Indo-Chinese, but you still have Aussie favourites like croissants, avocado smash and banana bread.
Another perspective is that it is vegan friendly, has gluten free options and its catch cry emphasise "raw treats".

Then we noticed the French baguettes, and before long it was Good Morning Vietnam!  Ingredients like fried shallots, coleslaw from the tropics, coriander, vermicelli salad and spicy sauces dotted the compact but diverse menu.  A fellow luncher recommended to me the v salad - laden with pepitas (roasted pumpkin seeds), mint leaves, cucumber slices, carrot and pickled daikon radish. We all felt like backpackers discovering this fusion of the best of Asia and Australia.   I can have my breakfast waffles but they do not come with honey or maple syrup  - instead they are served with Nam Mouc (or  dipping fish sauce) and five spice powder flavoured mushrooms!   There is crackling pork available to eat with cole slaw.  Imagine fresh tofu presented on a baguette.

Quay Canteen has turned the tables on burgers and sandwiches.  I can be messy with my disintegrating crumbs on the table from a bitten baguette, but the bite from a crunchy textured baguette is just so different from that with a multi grain bread or sourdough.   I can have bbq pork with all these explosive but tasty Asian salad garnishing.  We look out from the balcony but it is not Saigon or Hanoi.  The food served is light, not over done and can be snacks, takeaway or a full meal.  On display in the cake shelves are things like English banoffee and Italian rum choc balls.

Looking out at Crown Street Mall - central portion.

Maybe the coffee needs to be provided hotter.    There is both inside and balcony seating - plus niches for couples who want more privacy.   The cafe grew out of a clothes business and that original outlet - the Quay Supply Company - is still there, in an adjoining room.    Hey, perhaps shades of Lee & Me in lower Crown Street!   The staff wear black, the plates have black linings and even the coffee cups are black.   I have yet to try the classic Vietnam staples like the Bahn Mi, rice paper wrap rolls and steamed buns -  but aim to.

The Quay Canteen is located upstairs above the Square Cafe in the middle portion of Wollongong city centre's Crown Street Mall.
Address: Shop 5, 157 Crown Street, Wollongong NSW.
You climb up a stairs and then navigate through an area with small shop outlets, subconciously aiming for a corner of the building with two balconies over looking Crown Street Mall.
Orders are taken over the counter and help yourself to tap drinking water.

Opening Hours: Breakfast, brunch and lunch.

Franks 'n Beans - East Corrimal NSW

Coffee is good enough for horse riders as well , who make a pit stop with their charges before continuing.

Hidden within the bowels of a suburb north of Wollongong is a cafe that feels like Waterloo or Surry Hills in Sydney or in a lane in Melbourne CBD, but from this cafe, one can wander down the beach, past a caravan park and enjoy a village feel in a small hub that has a newsagent, Foodworks supermarket, a clinic, a bakery and a small but good enough parking area.

The cafe is Franks 'n Beans, opened last year, where regulars can stroll down in their shorts, with their doggies or relax after having done the shopping chores.   The place is otherwise residential, dotted by houses from the eighties if not earlier.  I can pump my petrol nearby and then enjoy the trendy food and varied menu.

The long wall of Franks 'n Beans on one side have potted plants hanging  and there is even an old fashioned food cupboard that now serves to hold wine bottles.  There is a homely atmosphere and many have included this cafe in their routine.

Longaniza Scotch eggs garnished with bean sprouts, cherry tomatoes and whipped feta cheese.

Couples gyrate towards the tables inside, families love to hang around the canteen table at the front and pet owners quietly sit outside while their pooches watch the world go by.  The menu is clearly marked to separate breakfast and lunch offerings.

In addition, there is always a changing selection of different milkshakes to entice any one walking in- and of course there is the compulsory barista made coffee.   The area to queue in front of the cash register can be small.   If you sit deeper inside, you can also watch a transparent area where salads, herbs, grains and other ingredients are laid out for preparation.

The Christmas Milkshake with ginger nut, custard, spices and ice cream.

Opposites - salads versus a meat platter for lunch!  The Berkshire pork shows it s yummy textures and is serevd with the black sausage cuts and poached egg.

I reckon there are more eggs used than beans in this cafe, more choices of salads than meats .

That is unless one has the Trio of Pork for breakfast  - this rather generous platter can be shared by two persons and includes the black pudding sausage that can be rich but is often a treat to have.  Also in the trio presented is the Berkshire pork that has been cooked for at least 15 hours, resulting in an outcome that has been a lot of effort and love.  Berkshire pigs are a rare breed originating from the UK but also bred in Japan and the USA.

I had been eyeing the French toast with almonds, mint, maple syrup, strawberries  and vanilla Labna, but still, after all these months, not brought myself to have a sweet instead of a savoury breakfast.  Perhaps more likely I like the cooked savoury stuff more, and I nominate the Black Label roll and the Longaniza Scotch eggs as the most desirable every time I am there.

On future visits, I am planning to try the spiced pumpkin with Labna, baby carrots and kale; the poached chicken sandwich with Remoularde, spinach and corn relish; the pulled pork with a host of garnishings like mixed sprouts, fennel, spinach, chili mayonaise and pickeld apple; and the French toast with vanilla Labna, almonds, mint and strawberries, all drizzled with maple syrup.   More to check out the creations of Chef Peter Padian!

My overall impressions of the Franks 'n Beans:

Service:  Friendly and easy going.

Food:  Interesting variety, practical pricing, suitable for families and all ages.   What stands out is the blending of garnishing and ingredients to make a tasty whole on the presented plate.

Ambiance:  Suburban, relaxing and good.

All this for under ten Aussie dollars - a practical and light breakfast on the run.  Black pudding is carefully serevd with greens, relish and egg on a bun.  The Black Label Roll.

Franks 'n Beans is located at  Shop 1 of 15 Murray Road, East Corrimal NSW, down the road towards Corrimal Beach   - after the roundabout between Pioneer Road and Murray Road near the Corrimal High School.
Telephone: 612 4244 8089
Opening Hours:  Open every day for breakfast, brunch and lunch.





 

Eight Modern Chinese Restaurant - Revisited

Sheer crispy slices of suckling pig with skin on.

Beef with broccoli.

Scallops with beans.

Complimentary biscuits at the end of the meal with dessert.

The Eight Modern Chinese Restaurant is located on Level 3 of the Market City Shopping Centre in Sydney's Haymarket.
It is open every day for yum cha lunch and dinners.
The above photographs were taken during a dinner with Jimbob.

The Dining Room, Park Hyatt - Sydney Harbour

With the stereotyped multi-million dollar view, the Dining Room in Sydney Harbour's Park Hyatt could not be placed in a better location - and with cosmopolitan cities these days, this means big money changing hands.  The menu at the restaurant is however medium priced for what you get -  care, creativity and sensitivity.   I love the presentation at the Dining Room, not just of the food, but of the lay out, the light from outside coming in and the view of the Sydney Opera House across the waters.  Staff are smartly dressed, obviously have been trained well and make guests feel good.
Vegetarian and gluten free options are clearly marked and offered.  There are both full and tasting menus, degustation and wholesome meals.   Private rooms are also available for consideration with locking in the Chef's Table for eight diners.

Escargot, carpaccio and gazpacho are words that dot through the entrees for dinner.   The mains are beautifully and yet carefully verbalised and described  -  for example, "petit pois a la Farncaise" with the corn fed chicken;  Rangers Valley Angus beef cheek is decorated with Enoki and Shitake mushrooms, sits on a Kumbu Bouillon and Pomme puree; the red snapper is graced with Kurobuta chirozo, Piment d'espellette ice cream and white and green silver beet;  and organic barley Falcon risotto is served with basil, olives, Heirloom tomatoes and Pepe Saya mascarpone.  Diners get captivated and then lost in fascination as to the detailed ingredients thought  up for each dish.  I reckon they are more than fancy names, for each description uplifts the experience, the delight and the satisfaction.

Always a reliable combination for a summery day - chips and a cocktail - to wind down before a meal.

Wild Clover lamb loin with zucchini flower, spring onion, Labne and garlic blossom.  The yogurt based creamy cheese without salt in the Labne contrasts against the strong meaty taste of the lamb.  I thought I had a perfect choice that day.

There are invariably two entrances to this restaurant, which may make a bit of a confusion as to meet in the lobby side or from the outside through a side entrance.   All of this uncertainty dissipates when Executibe Chef Franck Detrait's and Chef De Cuisine Chris McGrath's offerings transport guests into another culinary world, with hints of French retro, fusion cosmopolitan and Australian comfort.   What you have for lunch makes you want to try for dinner.  The guests are left to relax, attended to at the right moments and one feels like this could be home.  Nestled away in a quiet cove of the harbour, the views are enchanting in the day or night time.

Corn fed chicken  - tender juicy, flavourful and with just the right accompaniments.

The Valhrona Caraibe eclair, with chocolate and virgin olive oil creme patisserie and cacao sorbet.

Strawberry tart, pistachio Chibouste and raspberry Coulis, Bergamot orange and marshmallow.

Kids do soak in the atmosphere at the Dining Room as well - and they can go riot over food selections made for them especially in mind - tomato soup, chocolate brownies, penne pasta, chicken nuggets, toasted ham and cheese sandwiches....what stands out are two fish items, one a grilled fish with steamed veg and the other crisp battered fish fillets with French fries.   On the morning my group of five was lunching there, there was a long table celebrating a baby shower - and one of the guests was a snoozing cute little boy in a pram.  There is plenty of room for children to roam outside, with the Harbour Bridge just looming above like the Beanstalk in Jack's fairy tale.

Red and black berries, chocolate and lemon thyme ganache, mascarpone and strawberry.

The breakfast menu follows this course of a refreshing, seasonality emphasised menu.  French brioche toast is served with wicked chocolate cream placed together with caramelised banana - an exciting harmony of Europe in the South Seas.  Even morning organic egg omelettes are served three ways, with echoes of the old country - Spanish with capsicum, onion, tomato and chorizo;  Provencale, with mozzarella, basil and tomato; and the Complete, with Swiss cheese, smoked ham and mushrooms.

Does the stunning view outside, with all round glass windows on one side of the Dining Room, add to the experience?  It sure does but it also raises expectations.   Service is impeccable, more glowing on a sunny blue sky day outside.  The Dining Room epitomises what the world has come to think of Sydney Harbour - good location, great climate, tasty food and friendly people.  Both Executive Chef Franck Detrait and Chef De Cuisine Chris McGrath have an amazing big job on their hands in creating an ever changing menu that matches the palate of discerning guests and the competitive world of cuisine.

My sugarless dessert, even after chalking up 8000 steps before reaching the Park Hyatt.
Barambah organic yogurt from Queensland, mango & passion fruit.

The Hyatt on the Park is located at 7 Hickson Road at the Rocks in Sydney city.
Telephone: 612 9256 1234
Open for breakfast on weekdays from 630am to 1030am and for weekends from 630am to 11am.
Open for lunch between noon and 230pm on weekdays and form 1230pm to 3pm on weekends.
Open for dinner every evening from 6pm to 10pm.
A smart dress code is present.