Babyface Kitchen Wollongong NSW

White radish salad, soy and Wasabi mustard grace the careful presentation of the raw slices of Hirashima King Fish.

Burnsbury Hospitality, with its themes on catering and dining functions, has recently opened something transformative for dining in the Wollongong city area.  They already operate 2 Smoking Barrels with craft beer at 9 Crown Street  - the Illawarra Brewery - and Son of a Gun food in conjunction with Mel Cox at Sifters Espresso.  The crafted beer theme continues in the Babyface Kitchen, but with a tilt towards fine Euro wine lists, fish and a strong emphasis on fusion creations with a Japanese flair.

The crispy skin Hiramashi King Fish is also done by Babyface in Miso broth  with herbs for a mains, instead of raw slices as in the entree.  Perhaps this selection of fish echoes the Babyface Kitchen's attitude, philosophy and adventure in preparing its fare for its customers.   My fellow luncher and I loved the paper thin raw slices we chose as starters and they came out precise, delicate and flavourful with every little bite.

Duck spring rolls are uplifted with Naam Jing Kai (Thai sweet sauce) and a radish salad.




An eight seater round table is also available for bookings. This aligns with community eating at the rather long bar and contrasts with tables for twosomes along the wall on the other side.  Babyface has extended further for customer seating into the original back room recesses not used by Pellegrini Cafe, the previous occupant.

Have Gavin Tidbury and Andrew Burns been bold in this latest venture, echoing their culinary philosophy in bringing crafted delights with a strong contemporary approach for discerning diners - and lifting the game in Wollongong? 

Meats are sourced from a Sydney based supplier, Vic's Meats.

What I would aim to try next time around is the Charcoal Chicken, flavoured by Togarashi (chilli pepper of capsicum) and garnished by lime, in half or whole chicken serving. 

Yuzu Kosho and Ponzu decorate the Borrowdale pork belly, garnished with apple puree.   The former is a fermented seasoning of Yuzu citrus, salt and chilli peppers, an icon from Kyushu Island.   The Ponzu is a derivation of the English word "Punch" as a citrus based sauce, often bottled in glass containers and used as dressing for light grills or utilised as dips for the Shabu Shabu hotpot.   Ponzu is usually made with Kombu (seaweed), tuna related Katsuobushi flakes, soy, rice vinegar and Mirin rice wine, before adding the vital ingredient of juice from lemon, Yuzu fruit or another citrus

The two of us on a rainy Sunday had the full attention and service from the young lady staff who was at ease with conversation, information and customer engagement.
The menu is divided easily into small, medium and larger serves - and then you work your way through and around, depending on your appetite and mood.

Cold Soba noodles with a pesto relish and a slow cooked egg.

The Babyface Kitchen is fully licensed and located at 1/179 Keira Street, Wollongong NSW  - the site formerly occupied by the iconic Pellegrini's.  
Opening hours are from 6pm to 10pm every Monday; from 6pm to 11pm every Wednesday and Thursday; from noon to 3pm from Friday to Sunday; from 6pm to midnight every Saturday; and from 6pm to 10pm every Sunday.  It is closed on Tuesdays.
Contact   +  61 2 4295 0903
BYO for Friday lunches only with corkage charged at $10 per bottle or per six pack of beer.


My impressions of the Babyface Kitchen in Wollongong NSW:
Ambiance: 3 out of 5

Customer Engagement: 4 out of 5
Culinary Delight: 4 out of 5
X Factor:  3.5 out of 5
Overall:    14.5 /4 out of 5



Recommended Menu choices:
Red Miso lamb ribs, sprinkled with toasted hazlenuts and a sauce lightly flavoured by ginger scallions. (Medium size)
Ho's Pork Gyoza, with soy, red vinegar and green tea salt.  (Medium size)
Fraser Island spanner crab rolls, served with lemon, avocado and Iceberg lettuce on a warm Brioche.  (Medium size)
Hokkaido scallops served with Umeboshi (pickled salt plums),  Pistachio and white soy on a sesame Nori cracker. (Nori Maki refer to rice crackers wrapped in seaweed).

 

HarbourFront Level One Wollongong Harbour NSW

Tortellini of Ricotta and mushroom filling half hidden under a heap of peas, mushrooms and a fruity, semi soft Taleggio cream sauce.




Several people living outside Wollongong have asked me why I wish to reside there  - added with some of their perceptions and sincere curiosity.  I say, come down to look around, when you can, and not just pass it on the way to that camping or those relatives a few hours further down the South Coast of this rather large state of New South Wales.

In the greater Sydney region, getting to a restaurant like Level One can be already a logistical exercise in perhaps riding on a  ferry (like to Manly), finding a place to park the vehicle  (like in Bondi) and then driving for at least half an hour home after dinner.   In Wollongong, I have world class views of the ocean, the Escarpment and of a quiet marina, having access to fresh seafood and then coming home in under ten minutes.
The Illawarra is neither far from nor near to Sydney proper, buffeted against the excesses of the Big Smoke by the Royal National Park ( Australia's first) and it is where big city people can come for a weekend getaway.

I was most recently at Level One twice in one particular week, once for dinner and then followed by lunch.  On both occasions I was impressed by the attentive service, the way we were greeted and the care with which the staff ensured we enjoyed our experience.  The culinary standard is consistent at high and delightful levels - this time around I was fascinated by how the Sashimi was served.  There are reasonable meal packages of two or three courses, even in the evenings.

My dining companions and I did not feel rushed.   There was a variety in the menu, not confined to just the harvest of the sea.   You can have your beef Brisket, pulled pork, lamb meatballs or Chicken breast.   The offerings have imagination, taste and use of clever ingredients.  Rose fairy flavoured floss lift up your Vanilla Creme Brulee; Dutch carrots, potato mash, peas and matching sauces complement in flavour of that of the main item you desire on your plate.

An alternative way of presenting the Tuna and Kingfish Sashimi.


I have to remind myself that Level One is not just a seafood restaurant, it strongly emphasises its capability for parties, getting people together and has a good drinks menu as well.     The bar is wide enough, the barmen are engaging and there is sufficient space for different groups to huddle away.  Vehicle parking space is reasonable just outside the restaurant, though often I did find spaces filled up but it is just a quick nip otherwise to drive nearer the Lighthouse to park your vehicle.

You can go for relaxing walks at the nearby Belmore Basin, which now has two obvious bright orange reflector boards to alert incoming boats about the proximity of the Basin.  On another occasion, we had the fortune to watch a small and intimate wedding party take their vows at the Basin and then proceed to a meal at the Harbourfront.  Instead of crowds of ferry passengers or backpackers, we saw families and youngsters soak in a lifestyle that is no longer so common on the shores of Sydney, now replaced by gamblers, tourists, students and the nouveau rich  (rich in material things, but not in the real things that matter, perhaps).

If you can, soak in the ambiance of an evening at Level One.  There is an upstairs related  dining area  which offers different pricing.  I suggest begin at Level One and then make a table booking upstairs on another  bigger occasion.  Level One is a tad more informal and you can still have a good culinary experience.

If you feel Italian one day, there is a Salumi platter, with Quattro Stelle, San Daniele Prosciutto and Truffle Pecorino and Parmesan cheese bites.   If you feel more Japanese on another day, take your pick from Yellowfin Tuna, Haramisa Kingfish or salmon.   Braised octopus, Kilpatrick oysters and pan seared Atlantic ocean scallops are what caught my eye from the Ala Carte menu.

Belly pork with carrots, bacon, potatoes and gravy  - Yummy yum!

Harbour Front Level One is located at street level at 2 Endeavour Drive  in the same building that overlooks the marina at Wollongong Harbour, NSW.   It is fully licensed.
Opening hours are for lunch every day and from Wednesdays to Sundays for dinner.
Contact + 61 2 4227 2999


My impressions of Harbour Front Level One in Wollongong NSW:
Ambiance: 3.5 out of 5

Customer Engagement:  4 out of 5
Culinary Delight: 4 out of 5
X Factor:  3 out of 5
Overall:   14.5 /4 out of 5

Recommended Menu Choices:
Tortellini with fillings of both Ricotta and mushrooms, heaped under peas, mushrooms, a Taleggio crream sauce.
Smoked salmon Bruschetta.
Pan seared Atlantic Scallops with a cauliflower puree, Chorizo sausage cuts, Asparagus and pea Salsa.
Zucchini flowers filled with a roasted Capsicum and Ricotta filling and graced by sweet and sour peppers.
Peanut Butter Parfait, graced by a chocolate cookie, a spiced Rum and Chocolate Ganache and a Peanut Brittle.
Sticky Date Pudding, accompanied by a Vanilla Bean Gelato and hot Butterscotch sauce.







 

The Cuban Place Sydney CBD NSW

Coffee and chocolate Mocha Dome with candied peanuts, sweet peanut roll and a dollop of salted caramel ice cream.

Black beans are an integral part of Cuban cooking and cuisine, together with bay leaves, garlic, rice and red kidney beans.   The classic and pervasive presence of black beans and rice  had resulted in a traditional dish called "Moors and Christians".    Sofrito, a heady seasoning mix of green pepper, Oregano, ground pepper and onions, results from quick frying.  

This had led to my prior silo perspective about Cuban food, the preoccupation with sauteing as a cooking technique, plus the imagery of the tropical climate, sugar cane plantations and laid back non-chalance, especially before the USA removed long time embargoes on the sizeable island nation in the Caribbean.

I had missed the point.     Being located at the cross roads of African slave routes, Spanish adventurers, indigenous Taino tribes,  French Caribbean and Portuguese trading routes, and Arabic ingredients, Cuba had years of experimenting with fusion, diverse cultural vibes and ingredients.   I am reminded that many of the produce we take for granted in culinary disciplines today were originally from near Cuba - all types of chillies, tomatoes, corn, cocoa, potatoes and more.     I was amazed when I was told there is a significant Chinese quarter in Havana.  Cuba is relatively near to Florida USA compared to Australian travelling standards.  So there you go, my earlier pre-conceptions about Cuban cuisine were properly and rightfully smashed at this very juncture.

Twice cooked pork neck with a creamy corn, black bean puree and Cassava crackling combination.    The puree and corn matched the pork but I found it a generous serve overall.

Beer battered fish comes with a corn Tortilla.   Plantains are deep fried and served with a Merken sauce  ( a heady Chilean blend of smoked and dried chillies with cumin, coriander and salt).   

Jalapeno, garlic, onions and various spices are used to uplift deep fried chicken wings.      This was what I observed about the easy snacks to accompany the various bar offerings at the Cuban Place, tucked away in another world once you get inside a rather spacious venue for a CBD location.   The place is not bright like a Chinese restaurant, lighting is subdued and there are corners to hide away.  Can I hold a cocktail gathering here?  Of course.     Can I hold a private corporate function?  When would you like to book....


The piped-in music, ethnic, party like and uplifting enough to make you want to dance between courses, does not come in early at dinner time, but only thoughtfully brought in when you have savoured the culinary delights.   This is when the Mojito had set into the senses.  Havana is the birth place of this Highball, concocted in the mists of history either by sugar cane plantation slaves or through episodes involving Brit adventurer Sir Francis Drake, claimed to be a favourite of American author Ernest Hemingway and may be linked to the lime seasoning or marinade with a related name - Mojo.    Nothing to do with Emojis or  the oft-used phrase, "My Mojo", this sauce originated from the Canary Islands to the east of Cuba.  This brings home to me once again the cosmopolitan outcomes of Cuban food.    Mojo is often used on native central American root vegetables like the Malanga, Yuca and the Boniato.

Grasslands premium 250 gram Scotch fillet accompanied by rosemary and garlic flavours and twiced cooked potatoes.

Latin American cuisine has expectations of De la Parrilla - "from the grill".  The dry aged ribeye at 110 grams comes at a $110 price tag, whilst the Wagyu Rump from Oakleigh Ranch is at $47.  All such grills come with a mushroom medley, Chimichurri sauce and sauteed potatoes.

Historic Cuban approaches to meats are to first marinate them in lime or orange juices before roasting to such an extent that the meat falls off the bone.  I may have missed the availability of the Boliche, a beef roast stuffed with hard boiled eggs and Chorizo sausage, an awesome idea for a hungry night!    To me, I understand the underlying philosophy in Cuban meat preparation is simple - dried spices with fresh meats.

Thirteen of us at the table were exposed to a spectrum in recipes of seafood, meats, salads, desserts and wines, though the latter was obviously not from Cuba itself.  I found it stimulating in conversations with my fellow diners - with their detailed observations and facial impressions, when tasting, most delightful to me.

Crispy leek, Kipfler potatoes and a Varadero Sofrito Confit  dressed the pan fried Barramundi.

I so loved my fish mains -  the freshness of the Barramundi seeped through its tender and rather amiable texture.  Yet the skin was crispy and the traditional Sofrito sauce did not clash with the inherent nature of the seafood.  I am not usually comfortable to have potatoes with sea produce but this dish showed me why they are used together.    Leek was in the background, contrasting with the solidity of the other ingredients.

We had kicked off the dinner with a sampling of the Kingfish Ceviche.  This set the tone for me.  I  appreciated the delicateness of this carefully crafted presentation, oozing with different sensations and yet it all held together to get the appetite going.   Every little mouthful revealed, mystified and satisfied.

The staff were professional in engaging with us and yet made us feel thoroughly relaxed throughout the evening.    The Sommelier was passionate in his description of each wine degustation, telling us the background, the notes, the highlights, the cautions and why they were matched with our food courses.   I recall fondly the sight of the young lady staff member who wore a striking red in her pretty Cuban dress  - what an uncommon sight in Sydney, far away from Havana as it can be!

Gnocchi made with green banana  and potato, served with  a sauteed mushroom Consomme and shavings of Manchego cheese.

The Wine Degustation:

Trumpter Torrontes 2015 from Mendoza Argentina  for the entree (Para Empezar).

The mains ( or Fondo) were graced by a Rapel Valley, Chile 2014 Carmenere (Santa Rita Reserve).

To accompany the dessert or Postres, we were served an Oscatel from the Limari Valley in Chile - a 2014 Santa Rita late harvest of Alexandria/ Gewurztraminer. This was my personal  top choice that evening after a long day, for its lightness and not over sweetness struck the right notes with me.






The Cuban Place is located at 125 York Street, opposite the bus stops at the QVB, in Sydney city centre, NSW.   It is fully licensed.
Opening hours are from noon till late from Tuesdays to Fridays; from  5pm till late on Saturdays; and closed for private functions on Sundays and Mondays.
Cuban and Latin American music band in attendance on Friday and Saturday evenings.
The bar is open from 3pm from Tuesdays to Fridays and from 6pm on Saturdays.
Contact + 61 2 9264 4224


My impressions of the Cuban Place in Sydney NSW:
Ambiance: 3.5 out of 5

Customer Engagement:  4 out of 5
Culinary Delight:  4 out of 5
X Factor:  3.5  out of 5
Overall:   15/4 out of 5

Recommended Menu Choices:
Pan de Queso - tapioca and cheese puffs, garnished by Cuajada Seca, quince relish and guava.
Tamales con Cerdo a la Criola - hand made Tamales accompanied by a marinated pork cutlet.
Ropa vieja de Cordero  -  Aussie lamb is braised with yoghurt and served with tomato Salsa. melted onions and Confit garlic potatoes.
Sustainable fish of the day, graced with Kipfler potatoes, Varadero Sofrito Confit and leek strips.
Mocha Dome, with sweet peanut roll, salted caramel ice cream and candied peanuts.



This blog writer dined with the courtesy of the restaurant and arranged by Zomato.
It was a pleasure to be able to meet up with fellow bloggers. 

Smart Apps, New Addictions

I currently spend most of my App time on the smart phone with the same few things. Diary schedule, Safari, WhatsApp, Facebook, Instagram. 

It is reported that 80 pc of users' mobile time is spent on just three Apps - Facebook, WhatsApp and Chrome. Hmmn, what about WeChat?

A hundred million Uber sourced rides were chalked up in 2014 alone. Not only is the conventional taxicab sector threatened, but the concentration of the younger generation in crowded city centres also points to lowering vehicle ownership rates. Why buy the cow when you milk it only when you occasionally need it?

Usage of internet around the world has surprisingly flattened, with annual growth rates at nine per cent. Is there more hope and promise of growth in non-OECD nations where however the penetration of networks remains low and the cost to access the digital space remains high?

High potential is now focused on portable equipment, where you can virtually manage your digital and real world without going home or to a base business office, which allows you to be in touch from anywhere and which is where sellers and buyers meet. Will it be the tool for the next major digital disruption beyond the internet?  Or is it doomed to be the next passe thing?

Looks like we not only made the landline telephone, tablets and computer desktop eventually redundant, we no longer go to work in a fixed venue, we rely less on being physically present and we sacrifice more of our privacy and data to a force external to and beyond our control.  By being contactable wherever we are, we can lose a significant sense and balance of psychological refuge and security. 

We can literally arrange our regime and lives from a hand held device which eventually may not require physical input. We may lose our sense of physical touch and communicate more in other ways.   We are inviting more vibes of being more impersonal in our interactions with the outside world. Do you reckon you spend more time physically with your smart phone than with your most beloved?

We continue to expect and have higher instances of instantaneous response and execution. Our minds begin to be wired more in processes of bytes and numbers.   We question the need to commute when cyberspace allows us to be rewarded and reciprocated without making much physical movement. We no longer require a briefcase, wallet or diary and we can really go anywhere without keys.

Hey we may even no longer need Uber rides.  Vehicles will use artificial intelligence and automation to self drive. There shall be no need for drivers licenses and personal identity will be integrated with cyberspace code technology.   Machines and equipment talk more to each other and decide without involving us.

Smart phones allow powerful analytics about our individual selves, enabling others to know more about us than ourselves.  They may also inevitably contribute to the degradation of social interaction skills, when things in daily living can be attained without actually speaking to another human being.  The telephone speaking feature of the so called phone may be superseded, unless it is just speaking to software or a robot, like already seen in helplines.

We shall sink deeper in dependency on a few dominating Apps for almost all aspects of an ordinary life - food preparation or delivery, transport, work, trading, shopping, banking, dating, image recording, communicating, meeting up virtually, educating or training, managing our health, being entertained, taking part in political processes, etc. Or will we?

There must be still a dimension for each of us to retain of what it means to be human and to have that difference in personal creativity.  Somehow, some way, I hope.  Perhaps the personal time of individuals so freed up (provided they are not gaming, gambling or social media connecting otherwise) can mean  more intimate relationship building with Nature, the outdoors, the inner soul and people who really matter to them.

Horse drawn carriages were replaced by railroad trains and automobiles.   The next phase of technological change is much more sophisticated than these historical developments.  Millions are providing content voluntarily to be utilised by technology connectors for profit, and these connectors are the new emerging class of middlemen.

In human history, much advantage has been earned and gained by those smart enough to place themselves between a need and a supplier.   The middleman need not grow the produce, create the artistic output or do the work  - they just build, use and maintain a cyberspace vehicle.  They follow the tradition of bankers, importers and exporters, wholesalers and auctioneers in the past and currently for any worthwhile activity and endeavour in the pursuit of big time profit.

A typical Saturday morning will no longer mean doing the rounds, for example, with newsagents, cafes, school playing fields, petrol stations and the markets.  

An effective broker you choose will streamline your stated needs and get them done and delivered for you who see yourself as hipster, parent and previously busy person.  

When you wake up for the day, your groceries are already delivered to your door,  you know the news highlights from cyberspace even before you tune your tv and radio (hey, Daddy, what are those?).   Your coffee may just already have been made on the dot like clockwork and no humans were involved in preparing your cuppa.  Do we really learn or retain the general skills of living, or continue to rely more on specialists - and perhaps rely more on the vast source of content in cyberspace, whether they can be trusted or not.

Brokers are already acting on your behalf when you buy food, insurance, properties and vehicles.   These individuals are more smart than smart phones.  They instinctively know products and produce change and they go with the flow before any body else.  These brokers do not just anticipate your apparently real needs but also create requirements you think you must have, stirred on by all types of media, commercial, social and possibly manipulative.


One night, when the whole human universe is comfy and snuggled into this vast dependency, there is likely to be a crash.   What humans create is often subverted, misused and held for ransom.  Watch this space.

‪

Property Rush, Locals Cannot Afford

The march of foreign cash has significantly affected the parameters and dynamics of property pricing and accessibility for many locals particularly in Western countries, Singapore and Hong Kong.

Not often mentioned in media discussion is what these markets and their governments are doing or not doing to resolve this situation.

Noveau rich or ambitious individuals with excess to plenty of cash would need to invest, spend or transform their cash holdings into other forms of assets. What their funds can buy with properties back in their country of origin may not compare with the quality of houses, farms and resorts they find in other nations with higher standards of governance, environment and health measures. So these people get into countries with open markets, economies, mindsets and sense of fair play.

What the Joes and Janes in countries receiving these outsiders may not fully appreciate is that foreigners may not have the same standards in political correctness, cultural norms and accepted commercial behaviour.

Foreigners may also have intimate and practical knowledge of how to overcome any regulatory or legislative roadblocks. This is either due to their hiring of local experts or their sheer passion to go around obstacles in the markets they target.

External factors causing unreasonable spikes in property prices, for example, are usually outside the effective management of individuals, local governments and parties in various stages of a transactional sale or purchase.

Media, political parties and action groups in the countries receiving such disruptive foreign transactions must increasingly look at themselves for workable solutions.

I have heard of foreign buyers of property, who are caught breaching important rules and restrictions,  say they could not proceed with their illegal purchases without the cooperation of local lawyers, real estate agents and bankers whom they engaged to advise them.

State governments, local councils and Federal authorities also stand to gain huge revenue streams with higher property exchange prices and a higher turnover of sales and purchases.

Better recognition and acknowledgement of such vested interests by local parties in the sales of properties to foreigners must first be highlighted before anything else.

I do not see a rush by foreigners rushing to buy properties in countries with big pollution, corruption, employment, economic and political problems. Many countries in the world, unlike Canada, Australia and the UK, are not so friendly to non citizens or non residents being so blatantly allowed to buy properties, especially when the houses or apartments are left unoccupied.

Even more interesting is the fact that many non-Western nations significantly better value the strategic, security and political implications of parcelling out the leasing or ownership of public important assets,  like ports, highways, air terminals, resource land and telecommunication networks.

Nations, which work hard to rely more on developing their own economic niches, resources and uniqueness, will prosper better than those which are just happy for foreigners to determine the fate and prospects of their economy.  It is a crucial time that Western societies and economies do not take the easy way out for only short term gains.

Nations which do not seriously rethink and restrategise their socio-political, financial and economic models in the 21st century are doomed to a lower quality of life.

In the Australian capital cities, property speculators are encroaching dangerously to operate in lower income suburbs, as the ugly head of a low supply of residential houses, as opposed to units, has not been resolved.

Even if foreign buyers begin to face more taxes and tighter rules in the Australian market, these may prove to be ineffective to stop the bulldozer of easy money, willing local partners and street smart approaches by foreign buyers.

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West Juliett Marrickville NSW

Olive oil used to scramble eggs.   Well trained staff, with a good demeanour, approaching and chatting with customers.   Sited on a not so noisy corner of an otherwise busy suburb. 
Everyone gets a boisterous hello on entering through a sort of automated closing door for an entrance.   A semi-industrail interior with no frills, but more than balanced with the warmth inside and of the staff.     Bar drinks are labelled "Medicine". 

I say do check this out for the wonderful difference in food and experience.     It is not just another modern Australian brunch, lunch and breakfast place  - it shows delightful touches of Greek, fusion and creativity.   Efficient delivery after you order.   You can sit by the windows and watch a certain corner of Marrickville go by.   If you choose outdoor pavement tables, you realise that the area is rather residential, which some firmly say is more Enmore than Marrick's.

Salted caramel (left) and peanut crunch (right) cookies.

The  cookies were what I was tipped to try or take home.  I would describe my first bite as gratifying - intense , condensed richness.  Yet not oily, not crumbly.    They had wonderful texture.   The salted caramel was not over powering but just right.  The peanut crunchiness was addictive.    There are vibes to me that West Juliett can be like a confluence of old and new school, the best of tradition and the adventure of the new.   I say the biscuits echo this perspective.                     

Generous serves of cakes - to be shared for the joy, wholesomeness and flavour.

The cakes more than met my expectations, full bodied, with a texture that gave a mellow comfy feeling on the palate and delightfully topped by pistachios, orange rinds, walnuts and carefully presented enhancers.    Perfect for an elegant afternoon tea in your garden or pergola.  The cream was only an adjunct to the main star - the cake itself.  

Pickled onions and fresh herbal picks accompany the olive oil soft scrambled eggs, Sorrel, Fennel, Yoghurt and smoked salmon.

Least to say,  I had a most refreshingly uplifting scrambled eggs, not just because of its presentation, but more so due to the light extra fluffiness of the egg mixture.  

Fruits, herbs, well braised meats and Mediterranean ingredients.   Nuts, grains, Jersey milk, pastries and avocado.  The healthy concept is not flagged in your face but gently folded into creative dishes.   A hub that attracts a gathering, away from the city centre but not too far away.    The wait staff smile with a sincerity and that adds a bonus to the already good menu. A great place for a developing date.  The first thought to bring your kids or Nanna.   Darling doggies would not mind waiting on the spacious pavements.

Do consider going at less obvious meal times, if you can, on weekends.

West Juliett  is located at  30 Llywellyn Street, at the corner with Juliett Street in Marrickville, NSW.  
Opening hours are from 7am to 4pm every day except Sundays; on Sundays from 8am to 4pm.
Contact + 61 2 9519 0101


My impressions of West Juliett in Marrickville NSW:
Ambiance: 3 out of 5

Customer Engagement:  4 out of 5
Culinary Delight: 3.5 out of 5
X Factor:  3 out of 5
Overall:   13.5 /4 out of 5

Recommended Menu Choices:
Long hour braised pork or chicken.
Caraway, Kasseri, burnt onions and mushroom on toast.
Salt caramel cookies.
Spelt olive oil pumpkin bread.






 

Coffee Tea & Me Cafe Marrickville NSW

It was just on the cusp of dawn.  

This cafe was already brewing the coffee and early risers were inside.  Neighbouring shops were still shut and Wicks Park was just across the nearby junction. 

The Campos blend was done justice by the barista - strong, flavourful and with body.    What attracted me to go inside initially was the wide choice of bagel breakfasts.   I could have just gave this place a walk past miss but I was curious about their more than several ways with bagels.  The spectrum included Hummus, Tofu, salmon, cottage cheese, Salami, roast beef and seasoned chicken.

I settled for a morning combo of a cuppa with a bagel and my choice was under ten dollars, 
Trying to avoid bacon, I finally opted for this ingredient with scrambled eggs and cheese when the version with greens was not available that day.

In this competitive and discerning market,  I noticed that the bagels were not what I expected and something was missing in the overall bite.  I am not sure what it was, were they prepared even before an order was made at the counter?  

Standing or sitting customers seemed transfixed with the coffee the barista was preparing.   
The two staff members were busy with their tasks and I did not wait too long for my eat-in bagels.  A supplier's employee was delivering boxes with a trolley and this accentuated how narrow the space was in the cafe -  he had to keep being apologetic when he kept coming in the way of those waiting for their freshly made coffee.

Most of the fillings in the bagels skewed towards breakfast stuff and at the time of early day I visited, there were more coffee takeaways than for other things.   To me, this seemed to be a quick stop by station as people scurried afterwards to the main business of day, to their parked vehicles, to the public transport and to work.


Bagels are evidently stacked up here and tables evoke Year One school desks.   The blackboard is written up fully with the space available.  One can deduct that this is a practical operation   - there is nothing over done in the layout and meagre furnishings.   Having said that, I took a fancy to the retro stuff they have around in the cafe, like the fridge, the shelves and the rustic feel inside.

Oops, with my preoccupation with bagels, I must say there were other food stuff there which I did not pay attention to.






Coffee Tea & Me Marrickville is located at 100b Sydenham Road, at the corner of with Victoria Road in Marrickville NSW.   
Opening hours are from 6am to 6pm every day.
Contact + 61 2  7900 8045
Other outlets of CTM are at Potts Point and Redfern NSW.


My impressions of Coffee Tea & Me at Marrickville NSW:
Ambiance: 3 out of 5

Customer Engagement:  3.5 out of 5
Culinary Delight: 3 out of 5 (the good coffee)
X Factor:  2.5 out of 5
Overall:    3 out of 5

 

Opah Restaurant Cronulla NSW

I enjoyed this light and easy salad, with Feta cheese on top.  (Taramosalata)

At the Opah Restaurant, the two of us did find the sole wait staff - a young lady who went about her work tirelessly but with a smile - a most important part of the Opah visit.    She knew how to nicely time the arrival of dishes - and yes Greek food has many  - took the trouble to explain some finer points of what came out to the table and ensured that guests felt relaxed.  If people care and interaction is an integral part of traditional Greek customs and life, we knew where this source of a welcoming atmosphere comes from.

We selected the express lunch, which had variety and good portions of flat breads, Houlami, lamb, salads and Tzatziki sauce for grilled meats.   To me that was a terrific combo, not too excessive and providing a spectrum of what a typical Greek meal entails.

The Houlami slices are made from a combination of both goats and sheep milk.

The Coronas are there like in Mexico, but mind you, Cronulla is one of Sydney's and Australia's premier beach locations, which already have a fun loving disposition towards beer and the laid back life.  Opah also offers jugs of Moscow Mule, Pimms and Sangria, together with Greek sourced wines, cocktails, Martinis and Tequilas.

Cross over in cuisine especially happens in many ethnic restaurants and cafes across Australia.   At Opah, I saw Baklava being served.   There are meatballs with a tomato gravy seemingly ala Italia  - here listed as "Mama's Meatballs".

Several ingredients are shared in the eastern Mediterranean, like Feta cheese, use of tomatoes, calamari, goats cheese, flat breads, spinach, lemon flavouring and Ricotta.  Cooking techniques that favour extensive use of fire, charcoal, chargrilling and roasting on a spit are found commonly from Istanbul to Sicily.   Such a situation also echoes the close historical and cultural ties of the region before the rise of nation states.

Most of us are familiar with garlic prawns, barbequed octopus and deep fried calamari in Greek fare.   Cabbage rolls may be an acquired taste, but what exactly are Greek pork sausages, Loukaniko - how do they differ from the Chorizo?   I am not sure of the difference, but I understand that perhaps it is the mix of seeds and spices that go into the Greek version, emphasising fennel, orange peel, dry herbs and may be leeks.. Someone please educate me on this.....

The restaurant has renovated recently for the outdoor space, with a fully enclosed roof now set up, installed strip heaters for the current cool season and also now have better drawn down blinds to meet the challenges of any possible windy day or evening right from the open ocean.  The palm trees stand sentinel below Opah.

Opah has a wonderful view to the outdoors, day or night, but it can be shiny warm in summer and a tad nippy during winter evenings.    The deciding factor in the Antipodes is the wind, its speed, its direction and its intensity with accompanying rain.  Indoor seating is not that big but there is always the pleasure of sitting on the covered verandah.  I must find out if there is an escalator for customers who prefer not to walk the stairs.

Saganaki, with Kefalograveria cows milk baked with tomato in an oven, is prepared in a deep fry pan with two handles, hence the association with the word "Sagani".  This partiuclar cheese is an appetiser cheese, so it is appropriate as an entree dish at Opah!

The variety of the Opah menu may not be extensive when compared to some others in Melbourne or Sydney but I reckon it is okay.

Lemon squeeze over a well cooked lamb.

At the next opportunity, I must try out the Tiropites (with honey and thyme flavours), perhaps as part of the Greek Yum Cha spread.   People tell me that I shall either love it or not love it, but one must always try...

The buffet approach, or all you can eat, or a set course, can be an optimal way of approaching Greek food.  Many have seen the Greek yum cha meals that appeared in nearby Brighton-Le-Sands, near Sydney Airport, even as far back as the decade of the nineties.

Greeks culturally love to eat in a family setting with friends, neighbours and far flung relatives.   So it is worth getting more than a few to meet at Opah and then relax from there.   Several people I know also speak of the customer engaged atmosphere when dining or lunching.   

The Opah Restaurant is located upstairs at No. 1 Gerrale Street, at the corner of Gerrale Street with Kingsway  in South Cronulla Beach, NSW.   It is fully licensed.
Opening hours are from noon every day.
Contact + 61 2 9544 3133



My impressions of Opah Restaurant in Cronulla NSW:
Ambiance: 3.5 out of 5

Customer Engagement:  4 out of 5
Culinary Delight: 3.5 out of 5
X Factor:  3 out of 5
Overall:   14 /4 out of 5

Recommended Menu Choices:
Seafood platters.
Any meat on spit.
Grilled Barramundi or salmon.
Salted Caramel Bougatsa, which has filo pastry filled with vanilla ice cream, salted caramel, icing sugar and custard.  Not for the faint hearted but a lovely idea to share.