Bourke Street Bakery Alexandria NSW

There are many branches of the Bourke Street Bakery these days.   I recall when the first outlet was set up, with a sense of uniqueness, hip and excitement.

Roll forward and I find myself back at the Alexandria outlet, a corner shop with faded exterior walls, still sited at a strategic corner at the junction of Gardeners Road and Ellis Avenue.   Alexandria is a suburb being transformed, moving from its light industrial, warehousing and storage landscape to having more high rise units blocks, in the footsteps of nearby Waterloo.  Vehicle parking is best at near by Bunnings and Harvey Norman - do some shopping and walk a bit to the cafe. 

The menu other than breads is rather limited at this outlet - I am a bit surprised that many other stand alone cafes these days do offer more.    I did on the side buy take away chicken pies.  Is the location limiting the menu here, perhaps aimed for tradies and workers on weekdays and then for discount homeware shoppers on weekends?

In a quick pit stop, I had the Kransky with cheese and cabbage in a roll.  I must say the purple chopped cabbage was marinaded well, reminding me more of German Club offerings in texture and taste when compared to most fast food joints and cafes.  BSB still does quality dough and breads and this showed even in my roll with the sausage.

Chicken pies from BSB.

Paul Allam and David McGuinness started their first store in Surry Hills south of Sydney CBD and that place still bears the name "Boulangerie"  (French for bakery ).    To be fair, the Alexandria outlet does not bear this French phrase and with all due respects, makes one feel like a suburban cafe instead of fully reflecting the vibes and philosophy of the BSB name.

I have been told of varying levels of customer engagement by mates but personally  I encountered friendly staff who were quick on their feet and bringing the coffee.  The coffee was above average and many takeaways were catered for.  As the Alexandria store is not large, there can be a buzzing crowd there, depending on when you arrive.

The Bourke Street Bakery in Alexandria is located at 474 Gardeners Road, at the corner of Gardeners Road and Ellis Avenue in Alexandria NSW.
Opening hours are from 7am to 4pm from Sundays to Fridays and from 7am to 5pm on Saturdays. 
Contact + 61 2 8339 1001
Bakery Street Bakery also operates cafes in Kirrawee, Parramatta, North Sydney, Surry Hills  (the first store), Potts Point, Banksmeadow , Neutral Bay, Marrickville and Barangaroo in the greater Sydney area of NSW.
A hard cover book simply called Bourke Street bakery is available on line and in bookshops.




My impressions of the Bourke Street Bakery in Alexandria:
Ambiance: 3 out of 5

Customer Engagement: 3.5 out of 5
Culinary Delight: 3 out of 5
X Factor:  2.5 out of 5
Overall:    3 out of 5 



Recommended Menu choices:
Almond Praline Croissant
Pork and chicken Empanadas
Smoked Wagyu beef with Orzo, roast Jerusalem artichokes, mixed Quinoa and baby greens.
Pineapple Butter cake (weekends only)

Don Campos Alexandria NSW

I am glad that I no longer have to go to traffic heavy Newtown anymore just to get my cuppa of Campos blend coffees in Sydney.  No more vehicle parking hassles  - and more space for every one when one sits down at a table for a moment.  

I love the business layout concept at 21 Fountain Street, possible an ex-warehouse turned hipster hub and gathering central.    At Don Campos here, you could start your weekend morning here and move on to lunch or brunch at its neighbours - all within the same building, what a good idea if it is so windy or rainy outside.

With a transparent counter and barista area, the bonus in this Waterloo joint are the big wide glass windows looking out, not just on to the street but also at the big blue sky that is iconic of Australia - just ask any Londoner or Scandinavian mate.    You can even watch the youngsters making dough through an open glass bakery prep room - they look enjoying themselves at their craft, passion and work.  There is a rustic, wooden ambiance.  Don Campos is not hemmed in by fellow neighbours but has street side as well, that is a plus for a coffee place.

The young lady at the counter took initiative to suggest a blend for my cuppa.  She mentioned that if I wanted stronger, to not choose the more acidic Ethiopian option available that day.    And so another perfect cup of my pick me up was taken  - bold, flavourful and distinguished.

 It was after lunch, so no accompanying food.  However there are Danishes, muffins, caramel tarts, banana breads, Cronuts and brownies.   Mini sausage rolls have two flavour combination options - pork and leek or beef and mushroom.

Croissants are available plain, Brie and caramelised onion, almond, Pain au chocolat, ham and cheese, cheese and tomato or in a Chorizo, Feta cheese and roast capsicum combo.




The Don Campos Cafe in Waterloo is located at Shop G1, 21 Fountain Street,  near the corner of McEvoy Road and Fountain Street in Waterloo NSW.   The cafe is one of five businesses sharing the same building.
Opening hours are from 630 am to 4pm on every week day and from 830am to 4pm on Saturdays and Sundays. 
Contact + 61 2 9690 0090
Don Campos also operates cafes in the following places in greater Sydney area  -  Newtown, Dulwich Hill and Barangaroo.




My impressions of the Don Campos Cafe in Waterloo:
Ambiance: 3.5 out of 5

Customer Engagement: 3.5 out of 5
Culinary Delight: 3.5 out of 5
X Factor:  2.5 out of 5
Overall:    13 /4 out of 5 






 

Crystal Seafood Restaurant Carlingford NSW

The stand out was the steamed fish.  The soft juicy bite combined well with the gentle but flavourful light gravy, gracefully with aromatic sensations of the ginger, shallots and succulent seafood.  I must say it was a master piece, more than what I have experienced in most other Cantonese restaurants in Australia.   Steamed fish is the outcome of technique, the quality of the fish itself and knowing when to serve and stop steaming.   There are choices in Morwong, Barramundi, Parrot fish or Silver Perch.   My fellow diners had the Red Morwong this time around.

The much favoured claypot of vermicelli for southern Chinese dinners perhaps is a significant  test for Cantonese cuisine.  Usually cooked with seafood like prawns, lobster or Mud crab, the texture of the noodles combines with the flavours of the ocean  to produce an exquisite yet wholesome experience for the palate.    XO sauce is utilised but the freshness of the sea produce is also on test.

I did find the vermicelli  smoky flavoured from the clay pot but the Mud Crab meat was without question yummy.  I was told the version with lobster for this dish was not as good at a previous dinner.

Another interesting option to consider is having King Crab in two courses - first served as deep fried and then in another dish as stir fry of the crab roe with yummy E-Fu noodles.   The seafood is often just swimming around in the restaurant's aquarium tanks not  more than a few minutes before being served.   Freshness and liveliness of the sea produce is associated highly with taste  and nutrition in the mindsets of the Cantonese.

I saw Menu Item 168, roast pigeon!

When faced with a selection of braised, steamed, deep fried, marinated or honeyed, I definitely prefer the first two options.  The overall satisfaction of the sensations and the more healthy the cooking style, is when they preserve better the inherent flavour and freshness of the produce.

I liked the braised seafood with a variety like prawns, scallops and calamari, cooked with the sweet snow beans.   We also had the always popular crispy-on-the-bite deep fried squid marinated with salt and pepper.  Also good with many non-Chinese diners are the braised beef in oyster sauce, the beef already cut into bite sized serves.  Most Asian diners would order the seafood bean curd in a hot pot.

Lobster galore, served Cantonese style.

What looked aesthetically pleasing was snow like really snow white crab meat laden over fresh looking green broccoli.   The steamed rice that evening also stood out in quality - young Marissa loved it just by itself.

I have yet to try the yum cha sessions under the new chefs and ownership.  Again I observed this peculiar habit of Chinese restaurants to pack and rearrange dining tables to smaller lunch ones even when diners were present and it was not even eight o'clock.haha, this seems to be my pet irritant when we are all making conversation at our table and the staff are working like in a godown.

That evening when nine of us were there, we did not go upstairs but were content with the ground floor seating, given a spacious round table and we did not have to put up with the noise that is compulsory at Chinese dining places.   Interesting fish formations were used to decorate the lower dining area wall.  I was amused that the waiters used a variety of languages - Mandarin, Cantonese and English - to communicate with us.  Vehicle parking was easy at the shopping centre car park on a relatively quiet night for Carlingford - perhaps many diners were at nearby Eastwood?

The interiors at Crystal here have been redesigned by the HC Group.   There is an ambiance of being surrounded by dynastic symbols, simple but meaningful lines and a sense of contemporary chic as well.

Australian diners must be reminded of the complimentary welcome soup and dessert platter (usually red bean soup, biscuits and cut slices of fresh oranges) if you are having a course dinner meal.  This is de rigour practice in southern Chinese restaurants, especially those with a Hong Kong background. 







The Crystal Seafood Restaurant in Carlingford is located at on the ground floor, Carlingford Court, at the corner of Carlingford Road and Pennant Hills Road in Carlingford NSW.
Opening hours are from 11am to 10pm every day.  Yum cha available at lunch time.
Contact + 61 2 8845 8200
Crystal Seafood also operates restaurants in Blacktown and Strathfield NSW.




My impressions of the Crystal Seafood Restaurant in Carlingford:
Ambiance: 3.5 out of 5

Customer Engagement: 3 out of 5
Culinary Delight: 3.75 out of 5
X Factor:  3 out of 5
Overall:   13.25 /4 out of 5



Recommended Menu choices:
Crabmeat over stir fried broccoli
Steamed fish of your choice with clear light garnish
Mud Crab with vermicelli in claypot
Hainan steamed chicken with ginger condiments
Royal Peking Duck served in two courses, with entree wraps and Hoisin sauce and then as a stir fry or Sang Choy Bow.









 

White Rabbit Cafe Keiraville NSW

The White Rabbit Cafe gives the feel of being home in a small village. with people you must surely know already.   Nestled in the foothills of the Illawarra escarpment, it has a strategic location near the junction of Grey Street and Gipps Road.  There is both indoor and outdoor seating - and the cafe owners support the Rabbitohs of South Sydney NRL.     There is even a shelf of delicate looking porcelain white rabbits on an inside wall.   It is in  a hub of activity not far   from Wollongong city centre itself, but not that near.  The university campus is in an adjacent suburb;  I could even go to the local butcher before dropping by this cafe.

I was happy with my choice of old fashioned Whiting fish and chips, graced by a serve of veg on the side.  The coffee is strong and good.   The people at the cafe are friendly, even to the extent of keeping my butcher's meats in their fridge whilst I was there.   The barista also said someone will take my food orders at my table, instead of the increasing practice of customers lining up to pay for their orders in advance.   How lovely.....and there is also Eggs Benedict for  morning breakky.

The White Rabbit Cafe is located at 2/50 Grey Street, Keiraville  NSW
Opening hours are from 7am to 3pm from Mondays to Fridays; from 730am to 2pm on Saturdays and from 830am to 1130am on Sundays for the autumn/ winter season at the time of writing.
Contact +61 2 4228 3871








 

Harbour Street Wollongong NSW

Grilled Holloumi with tomatoes, lemon juice and drizzled honey.

It looked like it was going to be an evening of Kafta grills, Spinach pastry and  Hummus dips (blended chickpeas with Tahini and lemon juice).

 Here A and I were trying out Harbour Street at Wollongong Harbour.  We chose to sit outside,  even if it was an unusual coolish evening this time around in a rather warm May.  Perfect!  I anticipated a warm cooked dinner with Mediterranean cuisine  -  and it suited me well that the air was slightly nippy.

The lady who welcomed us assured us of the outdoor vertical heater near by our table.  I wondered what can be different here from the other three restaurants in Wollongong providing this cuisine.  Harbour Street has funky coloured mural walls inside and has a wide facade along the southern end of WIN Stadium.   It did not look like a traditional restaurant.  Its site is a logical place for outdoor dining and drinks, especially with events happening nearby with live shows and sports games.

My serve of Mansaf  lamb, providing contrasts in bite, taste and nutrition.

Sweet potato fries and crispy fried garlic chicken wings look like an easy route to take, especially with beer for the weekend.   However we wanted something more authentic  to start with. 

Falefal was on the menu  - the Fava beans and chickpeas sprinkled with sesame seeds and special spices, drizzled with Tahini sauce and garnished  with fresh coriander.   Maybe not tonight, as this was readily available across the Australian landscape for Lebanese cuisine.

I am usually not a fan of Halloumi but I would go back to what Mustafa recommended for us - al dente grilled Halloumi pieces sitting on a plate with attractive cherry tomatoes, drizzled with honey and sitting on a  small serve of Tabouleh chopped green veg.   No meats, uplifting in taste and beautifully presented - this entree is not just one for the female company.   I readily took the Halloumi  in quick fashion - it may look like elegant French toast, but it was more yummy than that, with a light but tasty bite.

Lamb Shish Kebab.

In Sharwarma cooking, meat is usually put on a vertical spit turning on an axis - it reminds me of the Greek Gyros and Turkish Doner Kebab.     I find it fascinating that stacks of fat and seasoned meat are placed in layers up this spit.   The preparation thereby can roast in its own fats.

To off set the warm nature of such meat, toppings  when served include pickled turnips, cucumber, Amba, Hummus, tomato and Tahini to balance the palate.    Fattoush, Tabbouleh and breads are popular accompaniements as well.    

Fattoush is a Levantine bread salad, in that fried or toasted pieces of Pita are served with  mixed greens and tomatoes.

Tabbouleh has finely chopped ingredients  of tomatoes, mint, Bulgur, Cous Cous, onions, parsley  - this totally vegetarian dish is seasoned with salt, lemon juice and olive oil.

Amba is akin to the more oily Acar found in south-east Asia, essentially pickled mango chutney, made with Fenugreek, chilli, tumeric, mustard. salt and  vinegar - and is comfort food in both Israel and Iraq.

A did find the Sharwarma lamb a tad salty that evening but Mustafa, with a beaming smile and yet concern, immediately replaced with a plate of a choice of lamb Shish Kebab.  The latter was sheer happiness, so juicy flavours just melting away in the mouth and leaving a wholesomeness by itself.  It was also the marinade, the texture and the bite.

I had no issues with my Mansaf, slow cooked lamb heaped on Pilaf rice, garnished by toasted almonds and yoghurt cucumber.    Initially I reckoned the rice looked drier than I wanted, but it sort of nicely contrasted with the meat once I got into it.   I found this dish appetising, had several ingredients and was not spicy at all.


Chicken on offer is cooked with onion, lemon, garlic, parsley and other spices - white meat as opposed to the heavier lamb -  and which poses its own challenges in preparation.   Unlike lamb, the chicken has to be ensured marinated in a different manner.

We both loved the darker brown thin breads!

I noticed the Potato Coriander offering, an interesting double fried diced potato mix with lemon on the side, fresh garlic and coriander. There are also purely veg salads on its own, like the Harbour Street combo, with walnuts, Spanish onions, Shanklish aged cheese, rocket and grilled egg plant , all with a dressing of extra virgin olive oil and lemon juice.

Variety can also be found in the shared platters, either vegetarian or with the iconic meats and accompanied by garlic flavoured dips.   There are also banquet alternatives for a minimum four persons dining per table.

To close up the evening, we had a most unusual dessert, light, uplifting and an eye opener in presentation.   Mustafa said it was simply called Rosewater.  On reflection, the name emphasised the scent and delicateness of it all in this offering.  Rosewater relates to the distillate of the rose flower and is a popular ingredient in much of the Middle East and Indian sub-continent, mostly in cosmetics, drinks, rose oil, food flavouring and in making Marzipan.   Served with hazelnut and coconut, it was another suggestion from Mustafa.

Mustafa always approached us with a ready smile and alternative options.   When making recommendations, we could sense he had something of a delightful surprise up his sleeve....and then he delivered.

Rosewater dessert, with hazelnuts and coconut.

The Harbour Street proclaims that it is redefining street food.   I do find they do have certain menu items not found elsewhere, plus having touches of other Mediterranean influences apart from just Lebanese.   Their menu is not over crowded but purposeful, with enough items to build up a banquet or meal.   Some of their dishes have a finesse beyond what is called street food.   Although popular stuff like lemon juice, garlic dips, olive oil and tomatoes are utilised, Harbour Street also throws in a delightful spanner in the works to recreate specific dishes that stand out.  Maybe it is also due to their "special sauces".


Both of us were so full up and so satisfied by evening's close that we did not try some Baklava or  the Mhalabhye, a milk pudding with orange blossom and vanilla,  to wind up the night....next time then!




My impressions of the Harbour Street Wollongong:
Ambiance:  3.5 out of 5
Customer Engagement: 4 out of 5
Culinary Delight: 3.75 out of 5
X Factor:  3 out of 5
Overall:   14.25 /4 out of 5


Recommended menu choices:
Lamb, chicken and Kafta skewers
Meat Sambousik, golden puffs filled with pine nuts, onions and meat.
Ferri or char grilled quail marinated with lemon juice, garlic and special sauces.
Shanklish Bruschetta, serving aged cheese, parsley, onions and tomato with a drizzle of olive oil and Balsamic glaze.
Halloumi, grilled, served with Tabbouleh green veg, cherry tomatoes  and honey drizzle.
Salt and pepper Calamari, garlic prawns and Lebanese spiced fish
Rosewater dessert

The Harbour Street is located at  49 Harbour Street, Wollongong NSW at the WIN Stadium.
Opening hours are from 530pm to 11pm from Tuesdays to Fridays and noon to 11pm on weekends.
Contact 1300 000 4664
Licensed and catering available.

KIndly Yours visited harbour street wollongong partly faciltated by zomato.