Colours of Winter - Wollongong NSW

The ocean welcomes you with an even more sparkling freshness.

Depiction from another time, another place (side lane off the Crown Street Mall).

Coffee pods are getting popular at home but there are also several cafes of repute and trendiness in the larger Wollongong area.

Catholicism and other main streams of Christianity are still embedded in the Illawarra area.

Winter may see most people indoors but many also get ready to go to the gym in Wollongong's relatively benign winter.

Ink squid pasta is utilised with prawn infused spicy soup in Balgownie.

Youth in the Illawarra area are well known for the performing arts, musical talent and rather high unemployment rates.

A quiet moment in the lower section of the Crown Street Mall on a winter's afternoon.

Having a conversation in one of the many parks that dot the Wollongong area.

Sunset on an early evening.

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.

Colours of Winter - Markets in Tarrawanna NSW

His Boy Elroy

Nashville Burger, with nachos and lettuce.

 I am taken back to a different era, I am settled in to an ambient place and I like what I already see. That is what I reckon most of us shall experience when you step into what seems to be a converted place, an almost mysterious cavern with intentionally unrenovated ceilings but with everything else purposefully planned to have a desired look. There are canteen styled tables, there are high bar stools and there are quiet two person seating for couples in love. Guests can have their choice of beer on tap, coffee from Campos or just soft drinks. Copies of well heeled gentlemen appear on framed photos especially congregated at one corner. There is an upstairs, from which a young woman appears holding a pail and she then goes straight to work with her two male colleagues in the busy open kitchen.

Globe Lane from the far side of His Boy Elroy, which is sited left background in this photo.

 The space for customers is generous, much bigger than for the barista and other staff. So this is His Boy Elroy,with a rather refreshing and revolutionary concept in business model, located in the heart of Wollongong CBD. Melbournians who find themselves in this South Coast NSW conurbation will rediscover a sense of deja vu in this cafe restaurant and bar that opens from 8am everyday except for Sundays and Mondays. Elroy can be so Victorian and yet offers special touches that make it neither just a coffee place nor brunch hub nor drinking gathering hole. More accurately Elroy is all these and provides a remarkable atmosphere to unwind away from the cares of the world. Yes, it is located along a lane, but a rather wide lane at that - Globe Lane. Its wide doors can attract passer-bys and intent visitors with a siren call of being a unique haven. Elroy's neighbours are Chocolateria San Churros and the Little Prince Cafe. Elroy can be a welcome and right place to unwind after shopping at the nearby David Jones or Myers department stores and is accessible from the free Wollongong green coloured shuttle bus.

Campos blend is offered here and I was eyeing the container of Granny Smith apples.

The food menu is not much at this stage but every menu item looks very carefully thought of and created.  I tried the Nashville Burger, totally vegetarian and tasty, perhaps the first such burger that I embrace. It reminded me of Mexican fare - and Elroy also offers Mediterranean inspired stuff, Middle Eastern combinations, modern Australian items, seafood, salads and curries. What an eclectic combination, what fusion and yet so Australian in today's food scene.  Read the Elroy menu carefully, for the devil and fun is in the detail, in the care they source and blend in many ingredients to provide more than a thrilling and unusually good whole.   The Wagyu brisket, beef ribs and pumpkin based curry echo and illustrate Elroy's philosophy.  This is more than pub food, although you still get your drinking water by pouring it yourself at the side of the bar counter.

Beer , lunch, breakfast and dinner menus are available.

The owners of Lee & Me, another refreshing concept in the Wollongong foodie scene for several years now (and not just because they mix a clothes retail with the cafe), have moved to the next dimension by being bold and yet innovative with this model at Elroy's.  The night scene from Thursday to Saturday nights in Wollongong Central has been enhanced by this combination of a focused social hub at Elroy's.   Twenty somethings have another option besides going to the local pub and yet have trendy food all day long.  There is a range of pricing in the menu and a choice to have lighter snacks or heavier stuff.  Why the name Elroy? There is an alternative American rock band from Seattle Washington State and some of us  may also relate the name to Elroy Jetson, son of George from the cartoon series.

The most engaging staff that arvo going at Elroy's smiled, chatted and interacted well with customers, even if she was the only one working the floor at the hours between lunch and dinner. It did not take long before the barista came with a purposeful stride with the coffee - and not long after that the food was served, even if it was relatively busy at 330pm.  Just like the touches in the decor and lighting, which was subdued rather than loud, it is also the manner in which the staff delivered to and engaged with their  customers - an informal and yet efficient approach - that impressed me most.

@ Bangkok

Omelette squares flavoured by cha om veg and cooked in an orange flavoured  spicy and sour gravy with prawns. (The Gaong Som Cha-Om Goong)

We started with a fusion dish, where marinated minced pork wrapped hard boiled quail eggs and is served with a Chinese plum sauce.  It can be compared to the lobak of Penang Island, but its character is yet again different.  Good as a snack, this springboarded us for the mains which had a variety of sensations and flavours.  Thai cooking is mastering the interplay of sharp and aromatic ingredients, especially for the curries, salads, soups and stir fries - and yet at the same time it is also the quality of preparation as evidenced in the texture, bite and proportion of several components often found in one serving.  Thai food is best eaten in  humid and hot climate but still comes out well in the relative coolness of winter.  AtBangkok, I was recommended to ask for the larger menu in dark colours, for there is much more fun in this version and more delights to be discovered.

Initially I was not captivated by the pork mince in the foreground, having vision only for the omelette soup in the background. The mince turned out to be superb as well, they were accompanied by the preserved eggs ( so called as thousand year eggs)

Service was friendly and the male waiter took me all the way to the locked washrooms.  Dishes were not that chili hot or maybe the restaurant has modified them to better suit mainstream Australian tastes.
The availability of many dishes without the use of coconut milk is interesting.  The freshness of the ingredients used comes through especially in more delicate dishes.  Sited on one floor in the rather busy Capitol Square in Sydney's Chinatown, it can be a choice stop by after shopping along Campbell Street's Thai Town or before going to the Capitol Theatre.

The green coloured button shaped Petai or Sator bean is pungent, has a sharp kick and is used in south-east Asia to flavoured dishes.  here it is offered with prawn curry.

Inevitably Thai menu has incorporated many Chinese variations like wok stir fries, noodles and soups.
More importantly the cuisine reflects the careful and extensive use of what comes around the Thai beaches, countryside and farms. When Aussie produce like beans, seafood, meats and herbs are applied to Thai cooking, the result can be wondrous and tasty. As they cook fresh, Thai food is best eaten after they have been freshly cooked.  For the four of us that afternoon in NaBangkok (another name for this restaurant), there were no left overs, no take aways but only a sense of having enjoyed a rather different but delectable choice of menu.

Well braised chicken feet  is cooked in a spicy stewed soup, garnished by dried chili peppers and fresh basil leaves

AtBangkok has more variations in its menu than most of its competitors around Australia. There are unique dishes like the wantons made with deep fried quail eggs.  A twist on Shanghai dumplings, with pork, crab meat, prawn and water chestnut stuffed into a deep fried tofu outer skin (the Hoy Jor) was one of the several items that captivated me. Thai desserts in Australian commercial outlets do not have a wide choice and here they offer a fresh fruit salad in syrup milk and sticky rice durian.  There is however a spicier and special version of the popular Som Tum paw paw salad - here the Tum Sau mixes shredded green papaya, cold noodle, preserved crab, chill, Thai egg plant cuts  and peanuts garnished with a dressing that is concurrently sour, salty and spicy. In the future, I  aim to try the crispy fried pork belly stir fried with capsicum,peppercorn, green bean, basil and Thai chili paste (the Pad Pod Moo Grob) and the New Zealand mussels cooked in a rather thick tumeric curry and served with betel leaves (the Gaeng Bai Cha Poo).