Green Peppercorn Fairfield NSW - Revisited

I found this to be the best on my recent visit back to Fairfield's Green Peppercorn - the quality of the grill  was superb.  The satay sauce was different to what you find in Singapore, Malaysia or Indonesia - perhaps a and too creamy for me.

Rival Holy Basil restaurant has the similar mix of Laotian and Northern Thai cuisine - I found their version of chicken feet skin salad better in Canley Heights.

A perennial reliable  - the Tom Yum Kung.  This northern Thai version is less fiery to me than its southern styles.

Nearby nuts galore in an Iraqi styled grocery in Fairfield.

Green Peppercorn is located at 1 Hamilton Road, Fairfield not he ground floor of the Fairfield Hotel.
Telephone: 612 9724 7842
Opening hours are everyday for lunch from 12 noon to 3pm and for dinner from 530pm till late.


Green Peppercorn has another outlet on the first floor of the Civic Hotel, corner of Pitt and Goulburn Streets, Sydney CBD at 388 Pitt Street.
Telephone: 612 80807043
Opening hours are everyday for lunch from 12 noon to 3pm and for dinner form 5pm till late.

Black Star Pastry Newtown - Sydney

The signature strawberry watermelon slice delight, with rose scented cream.

What does a bakery have to do to stand out in a crowded field?   Sweet stuff cannot be eaten too much.  Customers at first tend to sample, taste and then only indulge. It may begin with pick ups, a rushed visit with good coffee and then ideas commence to form in our delighted minds.  We may want tea time snacks because we are concurrently doing something else - catch up with a girl friend, on a family outing, spending private time in arts and culture, chilling out on a special date or needing a perky wake me up.   We enter a patisserie these days not just because for itself.  Oh yes the exception is when we do yearn for a specific offering, like ordering celebration cakes.   To get them in, the menu can be a spectrum of both savoury and sweet based foods, for that lunching or breakfast experience.   To get them in again, and on a regular basis, is the whole experience offered.  Consistently, expectantly and with a wow factor.

Jersey milk from Warrnambool, Victoria.  That fact of sourcing ingredients by the Black Star Pastry - BSP - caught my eyes initially.    A menu item that does not require refrigeration on the run - something with popcorn - welcome, summer days!  Then there is Amedei chocolate combined with hazelnut to form a torte.  Hmm...the attention paid to ingredients, and how they are presented.  Special events, like those centring on truffle. have been organised. My sensations remembered  - nutty, subtleness, spongy, layers, crunch and unusual.

The La Marzocco machine is seen in many cafes these days in Australia.  It is more about the individuals behind that machine. And also behind the counter, the kitchen and in front of the customer.   Whether they are happy themselves. Most staff I came across here are young and seem to have a passion in this preoccupation with art, creations and experience.

Good things are not secured easily. The Newtown outlet of BSP can be shoulder to elbow crowd at times.  People do hang outside to wait. The baristas work hard to make each cuppa unique.  There is not much comfy seating, but then the idea is to select, pick up and come out with a smile on your face.

In the warm weather days, my ice coffee is heavenly.  The right blend, the right intensity and so different.  The ice cubes melt unobtrusively in the background, but not making the rewarding experience any less.  I watch the heritage building across the road. My subconscious leans back. Then I have a bite of that signature cake - sublime!  I am not bothered about the heave and burgeoning presence of people near me any more.

Quiet in the early hours, popular at rush hours - Australia Street.

Catering is available mostly in award winning miniature pies, baguettes and sweet canapés.  Orange cake slices with Persian fig, strawberry with pistachio tartlets and vanilla pannacotta with salted caramel jelly are stand out yummies at BSP stores and are in the catering menu as well.   These three items show gracious and clever combination of flavours, some harmonised, others contrasting and all turning out well when tasted.  Pastries and desserts can be sweet, so the balancing of ingredients, textures and proportions do stand out here.  Gluten , organic and free range - they are all here for choice.  And what is that thing , just called the Delicious Cake?

Hot Chocolate is Venezuelan in origin.   Coffee blends from the Little Marionette.   A vegan popcorn chocolate cake, yes you can have many things.  A dainty Japanese inspired Zen cake, with layers.  Christopher The is the person behind the creativity, look and customer experience at BSP.   Christopher 's resume as Pastry and Dessert Chef of Claude and Quay Restaurants in Sydney was an impressive start; now he has continued his culinary arts journey emphasising innovation and perfection in BSP.   Now in its seventh year, BSP continues to be a star in the food circuit in Australia just ask yourself why after a visit....



Black Star Pastry Newtown is located at 277 Australia Street.
Telephone: 612 9557 8656

Opening hours are 7am to 5pm every day.
Limited and causal seating, best for takeaway.  Vehicle parking is competitive.  Ambiance is informal, hipster and urbane.

Black Star Pastry is also at the Galleries Victoria, downtown Sydney, within the Kinokinuya Bookshop.

At Rosebery, southern Sydney, they are at C1, 85-113 Dunning Avenue.
Telephone:  Through the Newtown outlet number.
Opening Hours: Weekdays 8am to 3pm.  Weekends 8am to 4pm.
This is the most spacious of the three BSP locations in Sydney.



 

Chaegane Korean Restaurant Eastwood - Sydney NSW

Spicy pan fried duck meat with a zing, can be medium hot - one of my fav choices.

Korean menus are communal.  It is always liberating to share the food and it brings a group of diners in more sync and harmony.  The starters preceding a typical Korean meal already emphasis this, with small serve sampling plates of usually marinated and pickled petite offerings, of which I especially love in bite size cuts and cubes of vegetables in a rather pick me up spicy garnishing.   There are also fresh herbs doused with dressing, but what gets me going is always a good and well prepared Kimchi, cabbage that has been soaked in flavours as only the Koreans know how to! On the other end of the plain or spicy spectrum are the stir fried bean sprouts.   

With wooden tables and metal chopsticks, Korean is so distinct from other East Asian cuisines.   There are several such restaurants on the side of Rowe Street like Chaegane, which is nicely sited beside the vehicle entry to the Aldi supermarket's underground car park.   Chaegane can be small but is has comfortable vibes - and it is only a walk away from Eastwood Rail Station.

The welcoming set of starters to appetite the palate.

I was rather surprised to have pan fried fish already prepared with a dry marinade, enhancing the bite when accompanied with what I reckon is the the red yeast rice ( Bap).    The fish has a crisp outer skin and firm tasty insides. This is a refreshing change from barbecued meats.

I absolutely loved having the pan fried spicy duck - tender mouthfuls with enough flavour but not overly spicy hot on my palate.  The meat melted in my mouth and is saved on a hot plate Korean cuisine uses.  Best eaten with rice but also good as a grilled serving.  To me , this duck dish beats the pork Bulgogi or Daeji Bulgogi.

My group that Sunday did not have Bibimbap or  cold mixed rice nor the cold potato noodles, Japchae, which I love having from a nearby restaurant, the Jonga Jip.  What I tend to not have in Korean menus are the pancakes, which I find rather filling.

Tofu with egg cooked in a pleasant soup, good for a rainy day.
(Sundubu Jjigae )



I normally do not have Korean soups, so I was delighted when my cousin Susan chose one.  The richness and flavour of any particular  soup determine their attractiveness  - we had one that was not overwhelming nor too thin.  Perhaps Korean soups reflect the cold winters they do have back in the Mother country, but they are also illustrative of clever interplay of spiciness, fullness and satisfaction in the stomach.  Korean custom does not require the lifting of soup bowls when consuming the contents, as relevant Korean spoons are provided.

  I noticed other diners having cold noodles, an interesting approach with cold ice when served and something I aim for on my next visit. (Mul Naengmyeon)

I am told that younger members present at a Korean meal gathering cannot pick up their chopsticks or spoons to commence eating before the eldest relative attending does so.  What common sense and good etiquette!  Those who are younger must also cover their mouths and face away from elders when drinking alcohol at the same table.

These days you can easily see younger members at a family meal not possibly having such decorum - and may not even want to eat, obsessed instead with Apps, videos, photos and messages on their hand held phones.

I am also taught there is a specific order in which one places utensils and food in front  of you as the diner.  Moving clockwise from the diner's left are specifically placed the rice bowl, spoon and chopsticks.  This is followed in the circle by cold foods, vegetables, rice and Kimchi.  Sauces are placed tight in front.  On the right of the diner are hot foods, soups and stews.

Spanish Mackerel rubbed with a light tasty marinade.  Whole fish are served here instead of fillets as in Banchan.

The bright red chili flakes smeared on Kimchi...fermented soybean sauces referred to as Jang in hot soups...beer to be downed with side dishes and freshly grilled meats.  These are images I have of Korean cooking.  The atmosphere can be boisterous, or it can be a family gathering.   There is even a hangover stew dish in Korean cuisine but maybe not at the Chaegane.

Chaegane Korean is located at 80 Rowe Street, Eastwood, north west of the Sydney Harbour Bridge.
Telephone: 612  9858 5538
Opening hours are from 10am to 10 pm every day.