Bull & Bear Cafe & Restaurant - September 2017

Chicken Croquettes with Alioli.

It was an occasion for a blokes' lunch  - one of our party had sung praises about the Tapas like creations and we could hardly wait!   There are sort of two levels at the B & B, one at street ground level and then a quick step up on the side to the right to an inner chamber, where groups gather, with all female hang outs, families and singles.   There is a licensed bar, the place has a rustic feel and one feels as if a hang out party is about to begin at one corner of the place.

There is a Iberian or Mediterranean feel about the menu and place.  I instinctively think of Siesta after our meal.  However, it was not warm the day of our dropping by the B & B, the winter had not fully blown its oceanic winds in this seaside region.   So my palate was ready for something grilled, and there they were.   The chicken on skewers is always a winner with me, here accompanied with cool cucumber and dips.   I am a sucker for croquettes - what we got was exquisite, with a rather crispy exterior and a comfy warm inside of fillings.

Naturally we winded up our meal with Churros, served with a rich dipping chocolate sauce.
This dessert echoed an authenticity about itself.  I can say that the food is prepared and cooked with obvious touches of love.    Owner David Juarez Vidal recalls with fondness her GrandMa's culinary passion and strong sense of family togetherness.

Pork and veal meatballs with a rich tomato sauce.

The Bull & Bear was visited at lunch time.   This place was attempted to be booked fby a mate of a mate for dinner recently one Friday evening, but some hurdles were placed for this chap to get a table for around ten persons, including family members under 18 years  of age.   I am not sure of the reasons but there were a lot of No's said on the phone to this prospective customer.  Apparently only Tapas are served on the evenings the place is open for diners.


The "Special Plates" menu appears on the black board and can change weekly.   You can expect sightings of Chorizo, Paella,  Jamon, grilled octopus, olives, meatballs and spices.    There is the aroma of slow cooked beef cheeks,  crispy chicken drumettes, twice cooked lamb shoulder and braised pork belly.

On a next visit, I am aiming for these following dishes that caught my eye on the menu:*

The Pulled Pork Baguette

La Espanola:  A sourdough toast filled up with smashed avocado (how Aussie!), fried egg, Tumaca and grilled Jamon Serrano.    The practice of spreading ripe tomatoes on bread had given rise to the term Tumaca.

and the Valencina Ensaladas: Spanish onion, black olives, Frisee  ( a curly bitter leaved endive), orange, croutons and crispy Jamon Serrano go into this delightful light salad mix.  

Serrano ham always brings out the best in uplifting a dish when applied with care.


My impressions of the Bull & Bear on this visit in Wollongong NSW are:


Ambiance: 3.5 out of 5
Staff Engagement:  4 out of 5
Culinary Captivation: 4 out of 5
X Factor:  3.5 out of 5
Overall:  3 out of 4





The Bull & Bear Cafe & Restaurant is located at 2 A Voctoria Street, Wollongong city centre, NSW.
Contact  +61 2 423 143 15
Opening hours are from 8am every day until late, except for the three days of Sundays to Tuesdays, when it closes at 4pm.
A ten percent surcharge applies to bills on public holidays.

The Bull CALL US ONMy impre

 

Cucina by Toscani's South Bank Brisbane

Nutella and Ferrero Crunch Milk shake, with Chocolate Ganache, hazelnuts, vanilla bean ice cream and a dash of whipped cream.

Toscani's has several restaurants in the greater Brisbane area, including Victoria Point, Riverlink, Loganholme and Carindale, and with a Robina outlet on the Queensland Gold Coast.  It has been 18 years since Toscani founder Chris Maggachis commenced in Garden City.


Friday night at the South Bank outlet of Toscani's.    Despite some  long wait experiences I read in cyberspace media, my group of four adults and an infant did not encounter any issues with the service.   I rather found the blonde haired staff interacting with us doing his best with customer engagement, even located in a touristy area after a long day.   Did I find the Italian cuisine here watered down to suit the passing parade of South Bank visitors?   Pasta, pizzas and the usual menu for a quick bite may have first given me some impressions I get from the Gold Coast places I usually avoid, but there is a difference at Cucina's here.


I reckon it is better than those obvious touristy places, the menu can be varied and I love the open kitchen concept.   For breakfast, there is Primo bacon, fruit and fig loaf slices together with three variations of breakky - Mediterranean, Bubble & Squeak plus the Big Aussie.    Lunchtime till 5pm has sandwiches with lamb, salmon, veg and grilled chicken variations.   Little Stanley  Burger is captivating, with garnishes of beetroot relish, Swiss cheese, onion rings, Chipotle Aioli, tomato, Dijon mustard and edible leaves accompanying the bacon and beef, with fried egg.   I must say the last ingredient seems to be a current Brisbane thing - in NSW and Vic, it is the ever present poached eggs, often the 63 degree option.

Seafood Paella from Cucina at Toscani's  - with Chorizo, mussels, calamari, chicken and sauteed prawns.

I enjoyed my Mango Smoothie whilst eyeing the Berry crush version ordered by one of my fellow diners.     I dare say the  Ferrero Crunch milkshake is a must, it looks and tastes awesome.   I found the Spaghetti  Marinara of good value, with a mouth watering sauce and fresh seafood of four types - scallops, mussels, prawns and calamari.    The Hawaiian pizza, with smoked leg ham and pineapple on a  Napoli base, was acceptable but I was diverted by the seafood Paella share plate for two persons.


My preconceptions were that Paella has to be orangey in colour, but again I may be missing something.   The saffron rice here is of a different type and was not as fluffy in texture that I had hoped for.    Still, the Chorizo provided an uplifting smokey and rewarding flavour to contrast with the seafood and chicken buried in the mix.   This iconic Valencia and eastern Spanish coastal culinary delight ranks as one in the top list for me.


We did not have the marinated grilled Tiger Prawns  - a rather Queensland thing - and the roasted beetroot, which is served with candied walnuts, broken goat's cheese, orange, baby spinach and Cavolo Nero. (bumpy leaved kale).


I found it good Cucina's here has Greek meatballs ( Keftedes  with basil and accompanied by a cherry tomato salad drizzled with Tzitkizi,  a Greek dip sauce made from strained yoghurt from sheep or goat, mixed with red wine vinegar, cucumber bits, salt, garlic, olive oil and Dill );  and  the Italian Arancini rice balls  (with Mozzarella cheese, olive, Aioli and tomato fillings), apart from the usual Antipastos, garlic and Bruschetta Pizzettas  or grilled meat skewers.

I love this version of a deep fried pizza like bread slice.

The kids' menu even has Spaghetti Bolognaise - how thoughtful!   In the adult section, eye  catching are the New Zealand green lipped mussels   (brewed with red wine and Napoli sauce and garnished with sauteed onions and garlic)  and the Spanish styled braised pork (with capers, black olives and tomato sugo plus served with Chat potatoes).


My impressions of the Cucina by Toscani's at Southbank Brisbane:

Ambiance:  3.5 out of 5
Culinary: 3.5 out of 5
Customer Engagement;  3.5 out of 5
X Factor:  3.5 out of 5
Overall:  3.5 out of 5





The Cucina by Toscani's visited is located at the corner of three streets - Little Stanley, Grey and Ernest  - in the South Bank, Brisbane, Queensland.

Opening hours are from  730am to 1130pm from Sundays to Thursdays and from 730am to midnight on Fridays and Saturdays.
Contact +617  3846 1000

 

The BullnBear Cafe, Bar and Restaurant - Wollongong CBD

Lunch on the run - the lentil burger.

Just a block away from the Hotel Illawarra, near the junction between Princes Highway and Victoria Street, the BullnBear opened only a few months ago and has been picking up the pace with customers.   To me, I love the practical pricing, the location, the staff and the two tiered levels of the site.  Not only open for breakfast and lunch, increasingly parties with small groups are being held there.  The walls remain rustic - perhaps there is a Spanish hint here?  They are within walking distance of the GPK shopping centre in Wollongong city centre and especially from the lane that leads to Sifters Espresso. 

More than coffee are the Spanish and Euro beers stocked at BullnBear. 

La Vizcianto - with smoked salmon that gives a special texture on the palate.

The few times I have been there the staff are kind enough to let the guests linger and enjoy the place, suggesting some items to further consider in a relaxing environment.  For quick stays, you can use one of the small tables in front of the bar or sit outside on the pavement.  The place is also worth strolling to.   The El Gordo, or Big Breakfast, is an excellent choice and Scott did enjoy this selection - somewhat modern Aussie with a twist, as you are provided with chorizo and spinach with the expected servings of bacon, sourdough, tomato, eggs, mushroom and avocado.  I enjoyed a total salad one late morning with Michael as we sat at a window side table.   I reckon there is wholesome food here, with choices for different palates and appetites.  The coffee complements the food - and I have a fav staff here who is always smiles even when busy, a rare gem!

Tapas evenings have commenced in August - this is a good development on the Wollongong foodie scene, which has limited choices for Euro small snacks like Greek and Spanish, unlike Surrey Hills in downtown Sydney or Brighton Le Sands at Botany Bay.  Snacks like these go well hand in hand with cocktails, alcohol and liquor.


The BullN Bear is located at 2A Victoria Street, Wollongong CBD.
Telephone 612 4231 4315
Opening hours are from early morning till late arvo everyday, with dinners only on Fridays and Saturdays.


 

Hardware Societe - Melbourne CBD

On any day, one must manage expectations in trying to find a seat - outside the Hardware Societe.



This has been the darling and the positive delight of foodies, and still is.  Particularly appreciated by the Asian demographic, but really sited in a fantastic locale in the heart of Melbourne CBD, with students, trendies, metrosexuals, shoppers, tourists and hipsters swirling all around.  Located at the northern end of Hardware Lane (an iconic one at that), closer to Little Lonsdale rather than Lonsdale Street, it has been renovated with a more modern feel but with packed seating and very busy staff.  Considering the menu range, the number of eager customers and the constant demand, this is a challenging business model of providing continuing logistics, competitive innovation and required engagement.  The first thing I noticed is that some apparent repeat guests know how to approach the place like a hawk on arrival, zooming down on the next available table and already seemingly waiting to pounce from the line.  Like queueing for yum cha or Mamak's roti, you may have to watch people eat and drink, but you are ready to order when you get a seat.   The food is served on wooden boards and one feels obliged not to waste time at your table, as you can see other eager beavers waiting outside.

A surprisingly delightful wall of elegant butterflies hides around the inside.

So is it worth the effort to make it in at last into the Societe?  The coffee is satisfying, as it should be.
Seasonal produce is emphasised here and so gives a bit of kick to the menu.  There is an Euro layer over the modern Aussie breakfast.   It provides for gluten free requirements, but do read the details below some interesting named items. It is open everyday from 730am-ish till early arvo.  There are Spanish, French, savoury and sweet themes in your choices.  There are both indoor and outdoor seating.   Service is mostly focused, with staff speaking professionally, although at times the food can take more than the usual wait time (hey, the kitchen area is not large).  I did notice that my deep fried roast chicken was a bit off that morning, but otherwise the staff were good despite the market crowd conditions.  I adored the taste of my hard boiled eggs and the avocado spread on my bread. The Societe can be akin to a warm gathering of school alumni members, each connected with their appreciation and love of food with Mediterranean influences and quality Australian ingredients.  Whether they are cold meats, vegetarian, marinated pickles, meringue, good old bacon or fancy garnishing, the Societe blends them into creative offerings.

More lunch than brunch - the big breakky board.

After an often wholesome meal at the Societe, practically you are liberated to delve into other business of the day.  You still recall the chorizo, infused teas or the gherkins. Why is there a cockerel at the front of the place, has to do with the French.  I love the hanging lamps, reeking of post-industrial, modern hype and thoughtful design - maybe some are hanging too low over the guests.
The Society obviously values turnover.  You go there in the midst of a busy schedule.  Even when friends catch up I notice a sense of urgency, you are not there to delve over your refined chocolate for hours.   This is a rare place that is not totally ethnic cuisine, yet not the usual big breakfast from home.  Therein lies the charm of the Hardware Societe, despite its occasional blips, people still have good perceptions and actual experiences of having something unique.  A Melbourne city lane life. The kind of people who gather there. All theses, in addition to the menu.

Counter position can be best if you want a more quiet ambiance, as tables can be packed together and you can watch the kitchen staff at work.

Sugarloaf Patisserie, Kogarah - southern Sydney

Eyes on the Portuguese tart!

Situated opposite the Caltex petrol station across Oakdale Avenue in Kogarah, and at the junction with President Avenue leading to the Esplanade at Brighton Le Sands, with a busy fruitery nearby, stands an establishment decked out in white and bright red. I initially needed a coffee on the way driving to the north shore of Sydney and had always wanted to stop by this place - Sugarloaf - but previously I was passing by there at the wrong time and it was already closed. So I made a purposeful stop this time around, had my Arabica and had my eyes opened to the delights created by Kurt and Wendy.  There it all was - South American

empanadas, dulce de leche, vanilla slices, Argentinian caramel  delights, German  torte and Spanish churros.

A couple of Spanish speaking women were engrossed in their conversation at the next table. Although the cafe has the usual plethora of birthday cakes, quiches, cupcakes and pies, I was most captivated by their offering of triple crustless sandwiches (de Miga), so unique and so different, together with the medium sized 

rail station clock on the inner wall.  There is seating both indoor and outside and it was a particularly sunny aspect to the Sunday winter's mid morning.

What are my impressions of the Sugarloaf Patisserie? Colour, taste and fun.

There are specialised teas waiting on shelves.  The day I was there, in attendance as well was 

a smiling young man at the counter and a busy female barista interacting with the customers. I also recall the 

breads, families and cling wrap, a feel of a village gathering hub and a variety of things to choose from. I reckon it feels like morning and afternoon cuppas there, plus the delightful feeling of trying out petite creations or wholesome savoury stuff. 

Apparently suburban but Sugarloaf has a certain sophistication in its products.

The pastel in Brazil, or Spanish empanada, is basically a baked or deep fried pastry or stuffed bread, well known in southern Europe and Latin America, although it can also be found in South-east Asia, a legacy of colonial times there.  The cousin of the empanada is probably the curry puff in Indonesia or samosa from India.  Back in Galicia and Portugal (in the latter, just known as empada), the fillings of these snacks can be cod, chorizo or pork loin. The important thing that distinguishes a good one is the quality of the gravy or sauce inside, usually based on garlic, tomato and onions.

Whether with savoury or sweet intentions, if your eyes navigate through the displays of the Sugarloaf, you will find many variations of caramel in its offerings.  However the canoli I saw has chocolate inside.  I found the yellow round shortbread biscuits not so creamy but more flaky instead.  Generally I can say Sugarloaf's freshly baked menu can be described as crispy, crunchy and aromatic. It is a delight to me to find they are not overwhelmingly sweet, for example in the most sensational almond croissants and in biting into the elegant Portuguese tart.

Churros, whether you see them as exotic doughnuts, simple fried dough pastry or knotted dippers, are related to the you tiao of China and the eu char kueh found in Chinese communities around south-east Asia.  Sugarloaf offers a delectable version for breakfast, brunch or afternoon tea.  Beautifully made churros also give pleasure in their carefully crafted prism shape - and they can be curly, spiral or star-shaped.  In Europe and Latin America, you naturally think of chocolate with the churros; in Asia, they are seen as savoury accompaniments to congee or just eaten on its own or dipped in hot coffee.

Dulce de leche is a Portuguese confection used mostly to flavour ice creams, cookies, cakes and creme caramel.  A comparable process in French cuisine is known as confiture de lait.  Both depend on a caramelisation to change and transform the ultimate colour and flavour by heating sweetened or condensed milk.  This resulting candy of milk is offered at Sugarloaf.

Waiting for your palate, well toasted almond flakes grace a carefully prepared pastry.

The torte can be rich on the mouth and pompous in looks.  Central Europe and German traditions are well known for Linzer torte and the Austrian Sacher torte.  This is perhaps where Kurt showcases his talent and experience at Sugarloaf.  A multi layered cake, the torte utilises jams, butter creams, whipped creams , mousse or fruits to add festivity and sensations between the layers.  Interesting enough, breadcrumbs or ground nuts are used instead of flour.  The cooled down torte, once prepared, is usually glazed and garnished. It is an effort of love, inspiration and tradition.

Would I return to Sugarloaf? A definite yes, now that I know that they are open on weekends. The staff are friendly and act fast.  It harks back to memories of Sao Paulo, Buenos Aires or Barcelona - and yet you may sense the whiff of the Australian surf not too far away. The variety of what you can choose surpasses the size of this corner cafe.

Patagonian Toothfish

Minced beef balls in tomato base gravy(foreground) and the popular pork chorizo sausage slices (background).

It was a dark and stormy night. All right, more wet than stormy. I have not gone back to the streets of Redfern ever since I attended Sydney University with wide-eyed wonder or just drove along its fringes on the way to somewhere (Glebe or Newtown or Broadway). Instinctively and quietly, I had a rising thrill inside, with flutters, as to how I would rediscover Redfern, so near Sydney's city centre and yet in character maybe so far away.  The classmates who attended classes with me had since gone on various paths but under the cover of evening, memories still came back to me.   The part of Redfern five of us embarked upon for dinner was more Surry Hills to me than the Redfern of the railway station and its adjoining lanes.  Parking was not easy to find, the light rain drip drapped along and we saw a strikingly attractive shop display of craft - giant Red Indian head, a cuddly big bison head and more.

Entrance to the Patagonian - subdued, with low lighting but with ambience inside.

We arrived at our meal destination, with a distinct tooth fish sign in red lights at the door. Lighting was low. Patagonia reminded me of school geography, the tip of Tierra Del Fuego across the border in Chile and is definitely Argentinian. Everyone I knew during the great Aussie dollar era went to Macchu Picchu, Sugar Loaf Mountain with the giant Jesus and trendy parties in Sao Paulo.  Why this fish?   Bruce mentioned about the feud between Argentina and Australia way back when the South American boats were alleged to have intruded on Australian waters in the pursuit for more tooth fish. Interesting enough, my US and Canadian mates say this sea creature is more popularly known as the Chilean sea bass. Whatever its label, the fish itself has a confronting big mouth and is of the darker shade in colour and appearance.  Argentinians call it the Merluza Negra and they weigh anything from seven to ten kilos each. Not only do humans devour them, but they are also eaten by sperm whales, colossal squid and southern elephant seals.  Michael mentioned that this restaurant caters to queries for live specimens as well.

Sangria on glass - and you can have your choice of white or red versions

I looked forward to the tapas which are a landmark of this rather authentic place. The antipasto platter was already unusual, in that they had dried apricots and Brazilian nuts, in addition to the cheese, olives and chorizo. We landed up with a selection of several tapas and loved most of them so much that we willingly wanted seconds. My favourite of all was the Champinones al Ajillio, a rather poetic name for a tasty delight - mushrooms sautéed in olive oil and garlic, garnished with a dash of chili and cream! Oh yes, Italian fare has a comparable dish as well in this regard. The other top tapas that night in my view was the Calamares Fritos, salt and pepper squid served with aioli.   I would also recommend the really tender and juicy char grilled baby octopus, heavenly on the palate with just a tomato and BBQ marinade (the Pulpitos a la Plancha).  We also had traditional Spanish meatballs in a spicy tomato salsa, chorizo served with chimichurri and Papas Fritas (deep fried potatoes garnished with aoili).   I did eye the soft shell crab and the pan fried prawns from Seville (Gambas a la Sevilliana) but all of us were already really full by then.

Louis attended to us attentively and I looked upon him as both butler and marketer.  He is charming, makes suggestions and always made sure we were not left to our own devices, swooping in like an eagle on a timely basis and ensuring that we had a flow and energy from the cuisine. The lovely young lady who cleared our plates knew that perhaps we were running out of space on our table.  We were seated under a canopy on the pavement as it was full inside and the last time I had such an ambient location was along Lygon Street in Melbourne's Carlton.  On a next visit, I already have in mind the paella with blue swimmer crab and saffron Jasmine rice; the seafood fettuccine and a pumpkin salad.
Desserts are limited to churros but the choice of drinks is really good.  The national cocktail of Brazil, the Caipirinha, is available - it is made from sugar cane rum. You can also choose Mojito, Margarita, Cuba Libre and Pina Colada.

Louis tells me that they also do corporate or private party catering.  He mentions that they are open for breakfast.  Maybe the only thing the restaurant do not serve as food is the toothfish itself.  The lunch menu has a spectrum of burgers, penne, wraps, sandwiches and paella.  The evening we were there, many of the diners were of Latin American background - couples, families and twenty somethings. I felt that I have discovered a gem of a delight in Sydney town. There are cozy seatings, bigger tables and corner hideaways. Would I return?  I just plan to.  Lisa came all the way from the Shoalhaven area and Chip, from Little Bay.  I reckon we were all glad we did.

My top tapas dish that evening - delicate and tenderly braised mushrooms in a wholesome sauce.

Libronz, Wollongong CBD

Misel and I had a great catch up one week night - and what a good suggestion he had in Libronz, along lower Crown Street in Wollongong CBD. The last time I had Spanish cuisine was at El Bulli (Elizabeth Street, Surrey Hills, Sydney CBD). Wollongong city centre was abuzz with more than its share of vehicular traffic that evening, most probably due to a gathering at a reserve park ocean side. Misel is more into diving at Bondi and spending more time with his lovely daughter - so it was good to be able to relax and even email a good mate in London, Dule.

Tapas come to the mind of many when we go Espanol - but the meaty mains we ordered were well done and turned out good. It is compulsory to have sangria to come with the meal. Tapas are akin to Korean entree selections served on small and delectable dishes. Spanish tapas originated in the Andulasian region. A variety of tapas choices exist - seafood, vegetarian, spicy, omelette, cheese, ham, etc - but consuming them is a ritual, echoing of comfort food, gatherings and snacks. We had prawns, mushrooms, olives and chicken in our selection that evening.

The scene at the end of the dinner (above) and the tastefully decorated dining room (below) before most of the guests arrived. Libronz is situated at a food hub at the corner of Crown and Corrimal Streets, with neighbours like Michael's (Italian), JJs (Indian) and Lower East Cafe (modern Australian).