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.






 

Hale & Hearty Healthy Eatery - Waterloo NSW

Matcha option in pancakes with the frills and a dollop of coconut ice cream.   The pancakes were only slightly sweet.  The side servings of ice cream and Lychee contrasted with the nut offerings.

The protein boost, free range, gluten free, lactose intolerant, vegetarian, vegan, diary liberated, grain salad preferred  - the health booster dream is actually here, all within a cafe experience.  In line with food and drink outlets centring around a barista, you can dine in or buy prepackaged products.  Hale & Hearty Healthy Eatery has opted to be located in the burgeoning residential suburb of Waterloo in inner south Sydney.

The more boisterous young man at the counter gives a flourishing hello and smile.   He breaks the possible ice - and any hesitancy by the customer like me in wondering how to approach this different place with different offerings.    The other wait staff looks tired out, possibly from an early start to a busy day, but breaks out of his apparent shell when I chat with him.  

I sensed vibes of potential and actual camaraderie between staff and customers.  Is there an evolving brotherhood and sisterhood?   I am not to be distracted from the food on display on the counter, for importantly is the message to consider quality proteins and amino-acids as part of our regular intake, especially if  you are a gym frequenter and are into toning or buffing up your body.   This latter vibe is not pushed in my face, but I do see interested customers walking in and exercising their choices in this space.

The cafe is not big but with outdoor seating as well. Open throughout the day, I view it as being on the quiet side of Danks Street, in proximity to Coles.   My first instinct was to try the pancakes - and they have at least five varieties here, with bananas and walnuts, blueberries and coconut, Tiramisu, Carrot Cake and grass fed crispy Bacon.   The pancakes by HAH are made with the three coconut bases - oil, sugar and milk - with rice flour.  When served they are drizzled with either coconut yoghurt or Canadian maple syrup.

Four breakfast bowls were the centre piece of breakfast - two of them Paleo Granolas, one with Cacao; with the others being Acai and Hulk Breakkie.  What caught my attention more was the diverse array of boost additions, if you please, offered by HAH:

Yacon root is from the Peruvian ground apple tree and the tubers are composed mostly of water and Fructooligosaccharide, which implies a very low calorie level when consumed and a prevention of build up of excess sugar in the blood stream.  It is said to also offer prebiotic elements and have high levels of potassium.


Wakame or edible seaweed is a rich source of Omega-3 fatty acids, especially vital for vegetarians, with high proportions of Thiamine, Iodine, Niacin, calcium and sodium.  Traditions in east Asian medicine look upon this weed to promote menstrual regularity, reproductive organ health, blood purification, promotion of good skin and hair and intestinal strength.   Some quarters claim that it also helps reduce fatty tissue in the body.


Flex seed cannot be consumed much by themselves, but are noted to be rich in magnesium, phosphorus, Thiamine, dietary fibre and Omega-3 fatty acids.


Hemp powder is very digestible, does not contain Phytic acid (like in soy)  and said to have all nine of the essential amino-acids for the body. It also has Vitamin E, trace minerals, fibre and polyunsaturated essential fatty acids beneficial to the body.    Some see this as an alternative to protein powders.   It is said to thereby promote cardio-vascular health, strengthen the immune system, skin, tissues and bloodstream of the body.


Maca does have high natural sugar levels in its calories but otherwise is a rich source of potassium, manganese, Vitamin B6, iron, copper and Vitamin C.   It has low levels of saturated fat and sodium.


Camu Camu fruit from the Amazonian region is also utilised for medicinal purposes; contains heaps of Vitamin C, Flavonoids and Potassium; offers amino-acids like Serine (breaks down bonds in proteins and Polypeptides) , Valine ( enhances health of nervous system and cognitive functions);  and Leucine (promotes muscle and bone tissue growth) ; plus containing two acids - the antioxidants Gallic and Ellagic.

Yes, there are burgers, blokes - slow cooked pork, beef, grilled chicken, Argentinian steak, vegetarian.....

Favourite ingredients here are avocado, shredded carrots, mushrooms, spinach, Holoumi, pulled pork, poached salmon, coconut yoghurt, crushed walnuts  and Chia seed pudding.  These are all used by HAH.

 Many trendy cafes are offering similar items for brunches and breakfasts.   They add flavour, they enhance the experience and much is local produce to reflect the slow food movement.  In line with these trends, there is the inevitable coffee...

HAH is aligned with beans from Di Bella Coffee from Brisbane.  Its choice for the cafe customers is the Nero Di Bella, a full bodied and thereby robust in sensations dark roast.
The strength shows even in my iced latte, an optimal selection I reckon for still warm afternoons when a final pick me up for the day may be necessary.

Now what is the 7.2 Greens smoothie?   It is a star offering by HAH to underline the alkaline diet, in the understanding that such a more slightly alkaline proportion in our body pH contributes to better well being and better health.  I am explained to that this incorporates going for moderation as well, especially in the intake of alcohol, meats and fats; avoiding salt and sugar laden foods; eating more veg and fruits  (especially in our contemporary society) ; and ensuring one's body is well hydrated.    Well, it does make sense....I note that there is crispy bacon sourced from grass fed animals at HAH.

A significant focus by HAH is in adopting naturally sweetened stuff only and nothing more. 

I reckon the HAH philosophy can be adopted in our own home routine and regime in the kitchen and shopping habits.

The message we took away from HAH is perhaps surmised as "You can have your healthy cake....and enjoy eating it too."


My impressions of the Hale & Hearty Healthy Eatery:
Ambiance: 3 out of 5
Customer Engagement: 3.5 out of 5
Culinary Delight:  3.5 out of 5
X Factor:  3 out of 5
Overall:   3.25 out of 5


Recommended menu choices:
Hulk Breakkie Bowl with Goji berries, coconut, yoghurt, avacadoo puree, protein powder and blue berries.
Acai Bowl with Cacao nibs, almond milk, frozen banana, Paleo Granola and Goji berries. 
French toast on sourdough with blueberries, pumpkin seeds and grilled banana, drizzled with Canadian maple syrup
Marinated Avocado





The Hale & Hearty Healthy Eatery is located at 24 Danks Street, Waterloo NSW, nearer the junction with the main highway.
Dine in or takeaway.
Opening hours are from 7am to 5pm on weekdays and from 8am to 4pm on weekends.
Contact +61 2 8399 0255

 

Pilgrim's Vegetarian Cafe, Cronulla NSW

Can strictly vegetarian food be yummy, exciting and healthy at the same time?   The broad answer is perhaps - and it does depend on the preparer and the ingredients offered.  

Hummus, beetroot, Taboulleh, Mayonaisse, mushroom, roast herb potato and Southern Highlands NSW free range eggs.   These are used by the Pilgrim's Vegetarian Cafe to add taste, offer diversity, uplift texture and provide passion to the vegetarian space.  Unlike East Asian veg cooking, which can be deep fried, or Indian, which utilises much yoghurt, modern Australian versions emphasise of freshness, rawness and use of tasty mixes.  Throw in fit looking and energetic customers,  walk the talk, talk the walk and that is the vibe one may get at Pilgrim's.  Walk up the stairs from street level and you come into a bright space with vistas of what can be.

People look relaxed at Pilgrim's here, with lots of group chatter or individuals doing personal down time with or without their smart devices.   The Cronulla cafe on the first floor offers panoramic views and spacious (though no outdoor) seating.  The business has been around for 36 years and seen all the trends in veg eating. 

My serve of Harvest Burger.

Can you readily at home already make the stuff offered at Pilgrim's? Maybe one can, perhaps it is not worth the hassle of having so many ingredients and yet just using a little of each.  In my view, it is the clever combination of ideas, choice of stuff, harmony in the bite and the diversity in the combination that matters at Pilgrim's.   Are the creations then enhanced by sweetness, sourness, neutral flavours or more?  Is there a balance of all essential elements of nutrition?  Does the customer want more on a return visit.....

Standards like buttermilk pancakes, Granola and baked beans are found throughout the menu, with fruits, grains and greens.    And the single origin barista made coffee.  An interesting feature of Pilgrim's us that their menu has inspiration from multi-cultural Australia  - you have the USA, Indian, Greek, Italian, Lebanese, Spanish, Mexican, Moroccan and more.


In my perception, the words tofu and burger can be contradictory, but at Pilgrim's, there is a Tofu Burger, garnished by a peanut sauce, fried onions, tomato slices and lettuce, served with a rice salad and with a marinade for the soybean cake. The Tofu Burger challenges the build up of taste from a bland base -  how do you add character, variety and a memorable bite? Does one risk over whelming the gentle nature of the soy bean cake?   Does one get an uplift and a crunch?

The aptly named Mountain Burger says it all, for those hungry or with big appetites  - a mixed grain pattie is heaped on a toasted whole meal roll, with various delights like pineapple, cucumbers, fried onions, tomato slices, beetroot, sprouts, egg, lettuce and carrot shavings, then jizzed with what Pilgrim's call a special sauce.   This is one for the road for surf boarders after a morning out with the elements....

I enjoyed my Harvest Burger, a relatively light offering with almost similar stuff, except that there is no pineapple and egg.  I did appreciate the crunchiness of this burger, balanced with some raw green taste of the raw stuff and completed by the wholesome bread roll.

Next opportunity, I am going to try the Millennium Burger and the Bliss Burger.  The former has a curry lentil pattie, sweet chili sacuce and Tahini dressing instead,  whilst the 
latter is a wholemeal roll with Taboulleh,  peanut sauce, cheese and avocado with the mixed grain pattie, fried onions, sprouts and special sauce.

Surprise, surprise, there is also Mexican fare at Pilgrim's Cronulla.   Perhaps I should not be amazed, as the beans conjure up in my vision and understanding.   Tacos, Enchiladas, Nachos, Burritos, Tortilla bread, Jalapeno Salsa, they have it all.    Definitely there is no meat, but then you have alternatives in spicy red beans, spinach, re fried and spiced potato, brown rice and Ricotta cheese. 

My favourite would be the Tortilla wrap, containing my preferred stuff of Guacamole, spicy red beans, re fried and spiced potato and then garnished with Salsa and sour cream.  It echoes in me the joys of beach food, the freedom of teenage years, the collegiality of university and the informality of a family outing.  Owners Kelly and Anthony MacDonald hailed from Batemans Bay on the NSW South Coast, a place familiar with many Sydney siders on summer holiday.   I understand that many of the ingredients used at pilgrim's comes from this corner of Australia as well.

Sourdough is sourced from Berry Bakery.    Teas, wines and beers complement the coffee, Sangria and frozen Daiquiri available.    Taiwanese, Indo-Chinese and South Asian traditions may question the serving of alcohol with vegetarian.

Of course, for the purist, there is nothing like fresh green salad - Pilgrim's makes them with slices of Roma tomatoes, Fetta cheese, Lebanese cucumber, Kalamata olives, green capsicum, Spanish onions, together with locally grown variety of greens - and all splattered with roasted pine nuts and dressing.

The wait staff have a smile and the food did come readily.   The amount of menu choices above the bar and counter can be crowded on first reading but do contain a pertinent and interesting array of details  - even pies!   Guests can check out the goings-on around the junction immediately and beyond on to the park beside the beach.

Crystals drink - mango, strawberry and orange smoothie.

My impressions of Pilgrim's  Cronulla:
Ambiance: 3.5 out of 5
Customer Engagement: 3 out of 5
Culinary Delight: 3.5 out of 5
X Factor:  3 out of 5
Overall:  3.25 out of 5


Recommended menu choices:
Corn Fritters accompanied by chili jam, rocket, avocado and Fetta smash and roast tomatoes.
Pesto Sourdough, served with fresh egg mayo, fresh greens with avocado and roast mushroom, amongst other ingredients.
Breakfast Burger, a toasted wholemeal roll laden with with roast tomato, Mayonnaise, roast mushroom, avocado, melted cheese and fried egg.
Acai Bowl, filled up with roasted coconut, banana, strawberries, Granola and yoghurt. 
North Shore Plate, organic brown rice topped by a black bean brew and garnished by Guacamole, tomato salsa, sour cream and lettuce, with a side of toasted corn bread.
Mountain Burger.



Pilgrim's Cronulla is located at 97 Garelle Street, Cronulla NSW, opposite the park at South Beach.   BYO is for wine only at the Cronulla outlet of Pilgrims.
Opening hours are from 8am to 3pm every day. 
Contact + 61 2 9523 7580



Pilgrim's is also found at Huskisson and Milton on the NSW South Coast, around two hours drive from Wollongong NSW.






 

Bodhi in the Park - Sydney

The captivating dumpling choices.  Photo credit - Ms. Zoe Yu

Hidden below the street level, placed in a probable secret garden and not easily visible, though near Sydney's iconic St. Marys Cathedral.  It was a rather warm day in the city centre, wedding parties were  gush with striking patterned and designed wardrobes and the buzz was swirling around.  The church bells pealed out in clarity and wonder every now and then.  More than a hundred people patiently waited for their turn to get inside a pop up stand of Friends on Stan at a far corner of Hyde Park.  No signs lead to Bodhi, like the proverbial search for something unique, you have to make your own effort, follow your heart and communicate with reliable friends. 

Once my group was met by Raymond, we were led to a hidden stairway that then showed us a courtyard, a small garden and people relaxing along side canteen side wooden tables.  We were thirsty for sure by then...

Yum cha can be oily, crowded and stereotyped.  This restaurant used to be located in Sydney's Chinatown near the Customs House but the business has been changed to a more hipster, Aussie ambient surrounding.   There is no written menu, only a guide to cocktails and other drinks - and there is more than piping hot tea available.  The mainly young staff hold trays of petite and unusual concoctions , all with a vegetarian and vegan theme.   There are steamed, deep fried and freshly wrapped recipes.  I recommend sharing, samplings and tasting.  Most plates have offerings that can be cut with a food scissors, but then they only have dining bread knives.  Your eyes keep alert to the variety, some of which cannot be found elsewhere.  Most are served open on small plates but as not unexpected, some come warm in bamboo baskets.  It can be finger picking food, but at times they can be too hot to handle, like steamed dumplings.  Lots of paper napkins are necessary, especially when the sauce drizzles and runs all over.

I just adore the sweet Japanese pumpkin dumplings, what an excellent idea! The glutinous rice wrapped in bamboo leaves and then steamed is not one my favourites but it came relatively nice on the palate, though packed tightly with carbohydrates.  Even if no meats are served, the offerings include flavours that invoke thoughts of carnivores - chicken flavoured and so forth.  Asparagus and shitake mushrooms can be difficult delicate things but the marinade utilised was just right for the related dumplings.  I also suggest trying the so called "Char Siew Bao", with a slit on each top showing what seems to be typical barbecued pork inside the freshly steamed dough buns - the taste can match the best in non-vegetarian restaurants but one is actually not partaking in any meat.

The skill and art of vegetarian cuisine is how one manages to uplift flavours, use the best of textures and somehow emulate some main stream dishes.   Presentation is the companion to taste and I must note that each dish served at Bodhi has had much thought on how they would come out right in front of the eyes of customers.  A hotch potch of the crowd reflected the diversity of Sydney society these days - hipsters, young families, city dwellers, tourists and office workers.   My group of six persons eased into comfort, though somehow the strong sunlight kept focusing on one side of our table.  Hey,  no one at my table had tea at all.  The quick working staff cleared our cleaned out plates efficiently and there was not much wait to continue choosing and tasting several different offerings.

Sesame paste filled steamed buns. Photo credit - Ms. Zoe Yu

We did not choose much of fresh vegetables or salads, though there was one dish with fresh greens wrapped in translucent skin.  The menu reflected the variety of East and south-east Asian influences - Vietnamese, Hong Kong, southern Chinese, Singaporean, Japanese and Shanghainese.  Bodhi had been an institution in this cuisine niche for 27 years but in the past few years had shown a transformation as the business changed hands form mother to daughters.  Are there too many staff employed? Has the food gone more fusion?  How will it compete with its rather niche space?   Is it more of a bar than a restaurant?   Its location at the business end of town also underlies perhaps a desire to attract corporate custom.  The warm months in Sydney, from October to March, do serve the restaurant and its licensed bar well.

Inspired from the Wu Kok or yam snack, this totally vegetarian idea shows a make believe prawn tail sticking out.
Photo credit - Ms. Zoe Yu

With a smile, with attentive listening and multi-tasking, the staff do keep to their best on the day we visited.  The washrooms for customers are unisex.  You can choose to sit under the trees or near shrubs.  One is not eating indoors but al fresco outdoors if you avoid the under cover seating.  I find this place to be relaxing with people you know, not eating too much and offering lots of walking especially in the nearby Hyde Park.  Cut straight across this city's central park and you reach the QVB and shopping precinct.  There is sufficient space between diners, the breeze can be felt and kids will love the ability to move around.  The venue can cater for up to 300 people and booked functions are open till 1am.

What is my top preference on this particular recent visit?  It is those white porcupine looking sesame paste filled steamed buns.   They look elegant, they are a pleasure on the palate and they are truly non-meat.  The freshness and quality of the sesame stood out.  Sweet corn filled dumplings are okay but not to me the Bak Choi and green tea plus Choy Sum filled versions, I would rather have those fresh Asian vegetables served lightly with oyster sauce.  Next visit for lunch, I  want to try the chili smoked soy and beetroot dumplings; Roma tomato cups with wasabi apple and mushroom salsa; the Konyaku noodles; and crispy wanton wings made from carrot, corn and mushrooms.  There are many Asian styled tapas choices for dinner time as well.

Photo credit - Mr. Raymond Ho

Bodhi in the Park is located at No 2-4 College Street, across the road from the north eastern corner of Hyde Park in Sydney CBD.  It is best to also remember that it is at the lower mezzanine level of the urbanite Cook and Philip Park.

Telephone:  612 9360 2523

Open from 11am to 4pm for yum cha seven days a week.

Dinners only from Tuesday to Sundays from 5pm till 10pm.

 

Chatkazz Vegetarian - Harris Park NSW

Pretty and yummy - the Dahi Puri.  Sweet tamarind and spicy green chutneys garnish the popular Maharashtra hard and puffy shells with chickpeas and potatoes, found easily in chaat stalls in Mumbai.
 Photo Credit - Mr. Edwin Chee

When John from Eastwood suggested going to Chatkazz, I was fascinated with the feedback from his family, especially
from his children, one in university and another in high school.  I understand Chatkazz cuisine is one of their family favourites, so the rest of us sat back and observed as the youngsters ordered the dishes for us.   Our table had a balance of grains, yoghurt, crunchy bites, dips, sweet, savoury and various textures.  What a spread for the ten of us!  Plenty of bottled water was provided for us throughout the meal.  We were given a table near what was interestingly marked as "Chilli Storage".  I also noted the breakfast options and a choice of Indo-Sino food dishes.

Chhole Bathura with chickpea curry dip.  Spicy, served with pickles and onions.

The menu is extensive but has a common theme - the principles of Jain, which emphasises on Sattvic, aimed to encompass the achievement of lightness, happiness and goodness.  Translated into table serving terms, we noticed an absence of ingredients that may cause putridness, lethargy and darkness to the body and the human emotions - items I take for granted like garlic and eggplants.   I asked another family waiting at the Chatkazz entrance for a table on an early Saturday evening if the Chatkazz menu is specific to a region of the Indian subcontinent, and the wife said it is eaten everywhere there - Gujarat, Karnataka, Delhi, Rajasthan and more.  So a sub-continent wide menu is made available in the heart of greater Sydney, thanks to the multiculturalism openness of the Australian government.

Dhoklas have mustard seeds sprinkled over them (photo below) together with coriander, curry leaves, and grated coconut - they are often eaten at breakfast time and are made from chickpea flour, yoghurt and baking soda. The resulting batter is seasoned with a pinch of turmeric, green chili paste (wonder of wonders!), lemon juice, sugar, salt, oil and a fruit lime green colouring before steaming.

Not rice cakes but well appreciated , the plate has been increasingly cleaned out -  Dhoklas that had been sliced for easier munching, served with mint sauces and more.

Yoghurt on a bread shell - sweet entree of  a Puri.

The food genre has many common elements with those in Iran, Pakistan, Sri Lanka and Nepal.  I can see menu items from Chatkazz that are familiar to anyone with a Chinese Malaysian background - Parathas, Chaats, Samosas, Kulfis, Sambhars, Khormas and Bhajis.  Growing up in what was a mature multi-cultural environment does have its benefits.

I did find the onion Pakhora over whelming, it was over salty but still good as a stand by snack.  I loved the Puris best, in all forms, as they are petite, offers various sensations and you never know what you are going to bite into.  Puris are generally round wheat flour pieces deep fried with both savoury and sweet -  often Sabji potato curry and a strained yoghurt called Shrikhnad. 

My dining group that night did not delve into desserts much, as we were already full.

Saturday evening 7pm - and more to come!

We could have been dancing to so-called Bollywood music piped in between our dishes.  Sari was intently checking out the menu as she reckoned her son William would love trying out this place.  Perhaps our group stood out as being the only non-Indians that evening but each of us were comfortable with this - next time we may ask our Indian mates to come along.  My body's digestive system had a welcome experience that cold evening and I slept like an infant over night.

Doughnut like dessert.

To the initiated, many dishes are street food back in the Motherland but I was fascinated with each and every one of them.  Chaat refers to savoury food snacks served at street side food stalls all over India.

Throughout,  to me, it was how normally bland ingredients are harmonised with the use of selected spices, cheeses and herbs to lift the dish up all together - and also the level of attention paid in preparation and presentation to result in various textures on the palate.   Many of the dishes have to be eaten fast after being served, whilst others remain good and content having them cold.   The careful choice of spicy, plain or aromatic dips and gravies also play their part.  Servings are often easy bite sized.  Fluffed up snacks do lose their size if ignored for too long and the yoghurt can only taste as good as they have just been prepared.   There are so many plates spread across a family table I wonder how cleaning up is best done!

Photo credit - Mr. Edwin Chee

The presence of ingredients like potatoes and chickpeas can make for a more than wholesome meal, and each of the ten of us at our table felt more than adequate after the dinner.  I had usually such access to vegetarian food only on weekends day time (for example the Hindu temple canteen at Helensburgh just south of Sydney) - so it is a pleasure to have found this place.  Servings are also rather on the generous side.  My preferred dishes that evening tend toward aromatic, fluffy grains like the Pulav or Briyani and light crepes like the Masala Dosa.

The more familiar Masala Dosa, with a light and easy crepe skin and potato filling inside.
Photo Credit - Mr. Edwin Chee

It is important to bear in mind the Jain philosophy and practice behind such cuisine of lacto-vegetarianism - this is to minimise adding to the supply chain elements of violence (Himsa), so there are assured no eggs, milk, seafood and meats.  Such intent is to break the cycle of reincarnation for human beings, as Ahimsa or non-violence is an indispensable condition of achieving this spiritual liberation.  Buddhist precepts closely echo this mindset.   Purer forms of practice even avoid the consumption of rooted vegetables like potatoes, onions, brinjals, garlic and tubers.

Mango Lhassi in a milk bottle.  Photo Credit - Mr. Edwin Chee

Ambiance:  Buzzing with activity and diners, it gets really crowded the later on a weekend evening.
Families, with piped in music and a close sense of community.  It makes me forget I am even in Australia.
Staff engagement: Friendly and responsive.
Table bookings not provided for on weekends.
Would I return? A definite yes.  I am eyeing the Mumbai Roadside Special,  the Pani Puris, the Chai Ya coffee, Frankies, the veg pizzas and their version of fried ice cream.
I especially like the idea of "eating with a purpose" with this cuisine.


Chatkazz is located at Shop 4
14-20 Station Road East, Harris Park near the buzzing hub of Parramatta CBD.
Telephone 02 86770033 and 0433 688 501
Opening hours: Weekends from 9am to 10pm, Tuesdays to Fridays 10am to 10pm and Mondays 5pm to 10pm.
Harris Park can get real busy at certain times which may prove to be a challenge for easy vehicle parking but there is a rail station.  Chatkazz has its own vehicle parking compound but it can get not so easy to navigate out later in the evenings.



 

Helensburgh Hindu Temple - Canteen Delights

Nestled in the bush at Helensburgh NSW, in the vicinity of the Sri Vankateswara Hindu Temple grounds sited on a hill at the northern end of the Illawarra coast, lies an unassuming canteen which offers delights in Indian vegetarian cuisine.  If driving by car, you have to turn off the ramp from the main highway south of Waterfall and not head towards Wollongong and the NSW South Coast.   City trains do have scheduled runs to Helensburgh, but it is a distance to navigate from the station to the Temple at Temple Road. The place is packed with crowds on religious festive days and Sundays, but it is always wise to plan your trip and arrive early , meaning like around 1030 am.  The canteen opens at 10am on weekends. The menu consists mainly of dosas, breads, rotis, deep fried snacks, yummy vegetarian curry and yogurt based dipping accompaniments.  Even the 'blank" dosas are delightful as they are light and easy.  An interesting combination is the dhalpuri, a version of the roti that is packed with yellow split beans, garlic, pepper and cumin. I just love the sambar offered here, with deeper intensity of taste than some commercial competitors in Australian conurbations -  and offering a kick when eaten with the fluffy warm pancakes or crepes.  Rotis are essentially made from atta  flour (stone ground wholemeal flour).  Another of my favourite choices from this canteen is the paratha.   Some of the curries - essentially light and soupy with no coconut milk - can be hot and vary in spicy intensity.  On a cold late morning, i have now learnt to not take my hot coffee too early but after my meal.

The canteen is well organised, asking for customers to line up and order/pay at a central spot.  You are then given coupons which you use to collect your food and drinks from other counters.  As in any self-respecting outlet, the food is prepared and served fresh.  Disposable utensils and plates are used - and there are sinks to wash up and neatly maintained garbage bins. You sit under cloth tent covers or in the open - I rather prefer the latter on a fine day as I did with Arun last month.  We could take in the pleasing and inspiring views of gum trees, the Aussie blue sky and feel the fresh air in our face.

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.