Blackbird & Co - Erskineville NSW

I realised that I had just encountered the most innovative Eggs Benedict in the Blackbird Bennie.  Speckles of taste in Prosciutto crumbs dotted the poached egg and truffle Hollandaise sauce.  This topping merged with the right choice of double smoked ham below, layered and nestled on the toasted English muffin with hidden delights of wilted baby spinach.  The effect on the palate is mellow, smooth and silk like.   The Hollandaise takes a gentle back seat as other ingredients are allowed to uplift the whole experience.

The brew is from Five Senses.   Menu offerings are consulted with the Barista and other staff by the Chefs, Janice McGregor and Leo Nguyen and owners Chau Tran and Minh Nguyen.   Chau and Minh have adopted an open mind of embracing the possibilities with the cuisine and creations at this new cafe and culinary adventure.

We have been exposed to fusion for many years now in this burgeoning multi-cultural and cosmopolitan society that Australian policy had wrought and developed.   The journey in culinary fusion continues significantly with Blackbird.

Chocolate croissants.

With lots of choice in seating alternatives, Blackbird offers a garden setting outside and also tables inside where you can watch the goings on the street and pavements.  The place does have a sunny aspect with generous glass panels and a long wide counter, below which I noticed beautiful tiling.  It reminds me of Vietnamese-French influences in the lay out, just like in the food.  Yet the menu is refreshingly contemporary, changing occasionally for the customers and with an underlying modern Aussie angle. 

Blackbird's so called big Breakky - the "Breakfast of Champions"  has confit field mushrooms lying together with spinach on sourdough, enhanced by the grilled Chorizo and smoked bacon, filled up by scrambled eggs and uplifted by the sharper taste of grilled tomato.   More Mediterranean than Asian or Aussie.

The Blackbird Granola has Chia seeds soaked in almond milk, apart from the expected load of puffed grains, dried fruits, yoghurt, roast nuts and cuts of seasonal fruits.

Brunch Risotto is what I look forward on my next visit.  Contrasting textures of smoked pork and soft quail eggs are offered with garnishing of Swiss cheese, field mushrooms and semi dried cherry tomatoes.

Star anise is added to throw a sort of spanner in the bite of the mixed fruit sourdough, served with Ricotta, pear and a dash of spread on honey butter.  

Waygu beef and Swiss cheese is packed into a burger with a molten cheese centre, garnished by tomato, rocket , onions and in-house pickles before being drizzled with smoked garlic Mayonnaise.

A perhaps less heavy burger choice is the one with mushroom Schnitzel, graced by onion Chutney, smoked garlic Mayonnaise and Mozarella cheese.

Opened in mid-April this year, Blackbird & Co. has enthusiastic and energetic staff dealing with customers.   The tall guy attending that morning had good vibes interacting with every one else and a female staff had this passion in her eyes when chatting with me about the cafe and its development.   People are eventually what counts  - and when you also have exciting creations made in the kitchen, it can all result in a powerful combination, outcome and experience.

My impressions of the Blackbird & Co.:
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:   3.5 out of 5


Recommended menu choices:
Blackbird Bennie
Coconut infused and Lime flavoured Panna Cotta.
Aussie smoked Bacon and fried egg Bahn Mi with home made pickles,Pate, soy Mirin, herbs and home made Vietnamese styled barbecue sauce.
Smoked salmon Bagel with capers, watercress and Kimchi infused cream cheese.
Buckwheat pancakes with toppings of Miso caramel, crushed peanuts, bacon, fresh banana, coffee infused Mascarpone and berries.



Blackbird & Co. is located at 1/177 Mitchell Street, Erskineville NSW.    This is near the junction with both Maddox and MacDonald Roads.
Opening hours are from 7am to 4pm every day.
Contact +61 2 9516 1961

Swell Coffee Cafe - Wollongong NSW

What do these following cafes have in common, just to name a few in the Illawarra region of NSW......

Barlissimo at Gwyenville
Big Star Cafe at Coledale
Throsby at Kembla Street, Wollongong CBD
Taylor's Healthy Grocer at the GPT Shopping Centre, Wollongong Central
Cafe Ventito at Figtree
Nourished @ Bally in Balgownie Village
Salted Cafe at Shellharbour
Little Blowhole Cafe at Kiama
Earth & Soul Cafe at Woonona

All of them stock Swell Coffee blends.

Take away blend packs with source indications are the Colombia Decaf, Ethiopia Sidamo , Nicaragua SHG, Sumatra   Mandheling and  the Sulawesi Toraja.    Blends which acknowledge Illawarra lifestyle and hubs are  are the Laneway, Northbeach and Sharky.

Swell Coffee operates a cafe  in the heart of Wollongong city centre.

There is an outdoor seating area at the back, looking over a lane, once you get past a small front entrance. The weekend we were there, it was buzzing with people, some having toasties or salads.  I reckon the coffee is what customers first go for and then they catch up with mates and family.   The food menu at this cafe is limited.

The cafe stocks Fair Trade or Organic Decaf for in-house consumption.  

Swell Coffee has been ten years in the making and now caters for party functions with delivered options like finger food, Canapes, cheese platters, nuts and chips, salads and Charcuterie.   Some may enquire about their training school sessions.   Worth a checking out... 



The Swell Coffee Cafe is located at the rear of 135 Crown Street, Wollongong NSW, with access to the Illawarra Performing Arts Centre.
Opening hours are from 7am to 3pm on week days and from 830am to 1pm on weekends.
Contact +61 2 4229 5579

Textbook Boulangerie-Patisserie - Alexandria NSW

I could not believe my eyes.  Stepping into a bright, spacious dimension (it seemed to me like the first part of a contemporary hall),  I was immersed by the lightness of it all, then the colours of the displays and finally by the warmth of the set up.  Call it Scandinavian in feel and design, name it contemporary  - I embraced it like a kid in a sophisticated and yet easy feeling at home atmosphere. This is the Textbook.

Located at a busy part of Botany Road, Textbook is just off the street and below some apartments. 

Inside the chicken and mushroom pie.

There are no issues with seating - there are canteen styled tables for talking to others, there is the garden setting outside and there are smaller coffee atmosphere chairs.  

When you look out to the open bakery and preparation space, perhaps it strikes you about the expansive flatness of that section.  To me, this perspective did bring out the delicateness and uniqueness of each baked item so much better  - the interim Alice in Wonderland like colours of the cheesecakes and desserts came out better to the eye of the passing, curious customer. The brown contours of loaves and croissants contrasted with the white surface.  Lighting levels added to the experience.

Nevertheless there is a sophistication beyond the so called Wonderland colours.    Even the pastel colours of my Asian themed dessert of mango, Kaffir lime and coconut infused white choc already suggested a finesse and attention to detail before I even had a small spoonful bite of this.   I was positively struck by the roundness of this creation, like a quality pottery mix ready to be shaped further and still held by two miniature side holders, all edible.

The vibes are contemporary Australian, but with a cosmopolitan freshness that embraces so many relevant ingredients that combine into a harmonious whole.   And refreshingly, the desserts from Textbook are not heavy, but instead just provide a high level of satisfaction to the palate. 

Some of the display items are obvious visual pick me ups, like the blue lined cheesecake that pleasure you more like a China Ming vase, rather than something to be eaten and forgotten with.   

The granularity of the Speculaas (Dutch windmill cookie) crumble  surrounding the main portion of the Apple Crumble must be looked closely to be  believed. 

The so realistic Granny Smith colour of the cheesecake uplifted expectations, which was more than fulfilled.  

Apple custard mousse and a warm blonde Dulcey Chocolate Bavarois top the act.  Dulcey's notes are buttery and toasty which gradually progress to a flavour of shortbread with a pinch of salt - heavenly.

I would want to try the Caramelised Pear and Roasted Walnut  dessert on a next visit.  Chocolate Sable Breton is presented with the caramelised pear chunks and a white chocolate Bavarois - and then coated with a wonderful idea of roasted walnut crumble.  Sable refers to a French short bread cookie.

   

Saint-Honore, graced with Chantilly cream and dazzling with a raspberry red finish.

An engaging and enthusiastic guy greeted me at the counter and commenced the journey of knowing Textbook better.  There are so many things to begin with.  I asked him which is a top selling favourite and he readily recommended one.  He reminded me to consider taking a whole cake back.   The beef pies had finished by mid day but he got the last chicken one for me. He made the coffee, he made the day!

The windows at Textbook are broad and welcoming, one side over looking an inner courtyard and the other to Botany Road.

If anything else to add, we enjoyed looking at the buzz and energy of the staff working hard with flour, dough and added steps.   Go early first thing after sunrise and you can dwell in the aromas of baking bread.  

The Marie Antoinette blend of coffee is more smooth and mellow than just strong.

There are generous sized sandwiches, sourdough slices, savoury beef pies......especially relevant for a cool winter's morning.    You can ask for a freshly prepared concoction or pick up something just waiting for you.   There are special things the crew makes apart from the usual menu, like Bruschetta, Hot Cross buns for Easter and other seemingly decadent things to be thankful for....

John Ralley is the Patissier and Steve Anderson is the Pastry Chef behind Textbook.

I was curious why a patisserie with such a wonderful set up - and a range of creative baked outcomes - has such a simple name - Textbook. On one hand, it is effectively simple to recall the name of this magical discovery. On the other, the delights one finds here, fresh from the oven, can be said to be far from my preconceptions of a straight line and rigid " textbook approach"- it can be easily seen and tasted that the creations on display are literally far from this meaning of the textbook approach.

The shapes, patterns and curves of the cheesecakes, breads, pies, desserts and other items are at the same time seemingly both random and precise.

The positioning of a garnish, or decorative item on the smooth surface of the primary component of an offering, is art like and intended.   For example, this can be observed in the graceful ballerina like curve of a feather like topping, the geometric lines on the surface of a well baked dough and in the apparent confusion of yummy baked gravy inside a pie.

On balance, I finally got it - it is the preciseness of their preparation technique and presentation that got John and Steve to utilise the phrase "Textbook"!

My impressions of the Textbook Boulangerie-Patisserie:
Ambiance: 4 out of 5
Customer Engagement: 4 out of 5
Culinary Delight: 4 out of 5
X Factor:  4 out of 5
Overall:   4 out of 5


Recommended menu choices:
Apple Crumble.
Brioche buns, fluffy and inviting with citrus and raisins.
Shakshuka baked eggs.
Caramelised pear and roasted walnut dessert.
Chicken and mushroom pie.
Almond or chocolate croissants.
Kaffir lime, mango and coconut flavoured white chocolate dessert
Chocolate Eclairs
Cruffins that regularly change flavours

Kaffir lime, mango and coconut flavoured white chocolate dessert.

The Textbook Boulangerrie Patisserie is located at 274 Botany Road, Alexandria NSW.
Opening hours are from 7am till sold out every day (except closed on Mondays)
Contact +61 2 9699 6196

 

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

 

Devon on Danks - Waterloo NSW

Crab Pasta, with fettucini luscious tasting sauce, cherry tomatoes and tender shell meat of the Blue Swimmer Crab.

Location of the Devon on Danks is particularly local friendly, but only if you are one of the nearby residents in what has been recently proclaimed as Australia's most densely populated suburb - Waterloo! If you come from outside the area, vehicle parking opportunity can be distressing, especially when the nearby Hillsongs Church congregates on weekends.  

Having said all this, Waterloo is indeed relatively near the Sydney city centre (by Australian standards)  - and probably houses a demographic of the most twenty somethings working in finance or IT, and is just a scooter ride or bus ride away from the financial district.   Oh yes, the NSW State Government has decided to build a new rail station here as well instead of near the Sydney University Campus in Camperdown.

Talk of location, location, location....

And if you are chalking up the hours, looking at systems and software, playing with options, hedging and futures, you most probably won't cook.   The kitchens in most Waterloo apartments are not what the Poh Ling Yeows and Nigellas of celebrity shows and cookbooks would be happy with. Most likely you have left the family nest only recently - and the night hours are precious for socialising after extended hours at work.  You are relatively open to fusion food  and secretly long to escape the cuisine of the parents.

Welcome to Devon on Danks.

Pretty looking Cronuts but best to eat them fresh.

Everyone knows by now that this Devon is related to the original Devon near Central station.

The space here however is much larger and one feels like stepping into  a long house styled canteen area.   The walls and ceiling are strikingly bare.  It reminded me of being in a 1960s built warehouse sited on a rural corner of the Malaysian Peninsular - I expected to see godown workers, bags piled high.   I nevertheless love the high ceiling aspects, with people below huddled around smallish wooden tables or raised bar seats.  The kitchen is placed partly hidden away to the left side of the entrance.  I could not make out much of the metal looking facade and pendants placed imposingly over the smallish front entrance.

Instinctively I was looking for my Breakfast with the Sakumas - it is on the DOD menu as well, but I was distracted by another fascinating French toast variation, the Corned Beef Cubano, Cronuts and the pasta.  

I admit to having a fondness back at the Devon Cafe for the fresh chili Angel Hair pasta served with a Coriander zesty herb crumb, garlic oil and Blue Swimmer Crab, but there is  no encore here for the "Crab Gone Chili"  for this dish at the DOD.  Instead it is replaced by a Fettucini based Crab Pasta, which though heavier on the palate, is rewarding enough for me.

The Cubano at first had my impression of being the silverside corned beef with chips on rye bread, but DOD's version has fanciful trappings of Chilean pepper Pipparas,  thin sliced Italian Pancetta, Gruyere cheese and the Manchego.  Manchego is made from the milk of ewes and originated from La Mancha in Spain.

A suggested offering back at the Devon is the Little Lost Bread, more dessert than breakfast, with a serve of coconut flavoured ice cream, rum cooked pineapple, fresh coconut shaves, pineapple gel and roasted coconut chips over a Pina Colada soaked French toast.   Imagine walking over to a high level business meeting after having this in the early morning...

At DOD, the Devon kitchen has continued to whip up one more variation of the French Toast.

This interesting variation of the French toast is infused with Italy, France, Nippon and China.  Lost in Zen Garden sounds more like a flower arrangement, but that is the whole point.  The Matcha flavoured soil, Yuzu citrus fruit curd, vanilla and olive oil ice cream, Mandarin bites and the Meringue (light, airy and sweet!) detract from the basis that you are even consuming French toast.

Vegetarians (and even those who are not) may just want a healthy blast with ancient grains, fruit and fibre.  In this instance I recommend the Yogi Bowl, which has Goji berries and puffed Amaranth grains,  in addition to the usual parade of seeds and nuts, Chia, fresh fruit cuts, mixed Quinoa and yoghurt.

My attending wait staff was socialable and the food did come out efficiently.  There was a buzz at lunchtime, many groups of girlfriends, families, several couples, working professionals and tourists.   I eyed a neighbouring table's serve and it did not disappoint - it looked good.



My impressions of the Devon on Danks:
Ambiance:  3 out of 5
Customer Engagement:  3.75 out of 5
Culinary Delight: 3.75 out of 5
X Factor:  3.5 out of 5
Overall:  3.5 out of 5


Recommended menu choices:
Cronuts for a snack eaten fresh
Breakfast with the Sakumas, for a wholesome breakfast (also available at its sister outlet, the Devon Cafe in Surry Hills NSW) - 63 degree poached egg, smoked eel Croquette, Miso grilled King Salmon, radish petit salad and Kewpie Mayonnaise.
Crab Pasta for lunch, utilising shredded meat of the Blue Swimmer Crab, chili, cherry tomatoes, garlic and Fettucini.

Devon on Danks is located at 2 Danks Street,  Waterloo NSW.  It is sited opposite the Hillsongs Church across the small roundabout.

Opening hours are from 730am to 330pm every day.
Last kitchen order around 3pm. 
Contact +61 2 9698 7795