Property Rush, Locals Cannot Afford

The march of foreign cash has significantly affected the parameters and dynamics of property pricing and accessibility for many locals particularly in Western countries, Singapore and Hong Kong.

Not often mentioned in media discussion is what these markets and their governments are doing or not doing to resolve this situation.

Noveau rich or ambitious individuals with excess to plenty of cash would need to invest, spend or transform their cash holdings into other forms of assets. What their funds can buy with properties back in their country of origin may not compare with the quality of houses, farms and resorts they find in other nations with higher standards of governance, environment and health measures. So these people get into countries with open markets, economies, mindsets and sense of fair play.

What the Joes and Janes in countries receiving these outsiders may not fully appreciate is that foreigners may not have the same standards in political correctness, cultural norms and accepted commercial behaviour.

Foreigners may also have intimate and practical knowledge of how to overcome any regulatory or legislative roadblocks. This is either due to their hiring of local experts or their sheer passion to go around obstacles in the markets they target.

External factors causing unreasonable spikes in property prices, for example, are usually outside the effective management of individuals, local governments and parties in various stages of a transactional sale or purchase.

Media, political parties and action groups in the countries receiving such disruptive foreign transactions must increasingly look at themselves for workable solutions.

I have heard of foreign buyers of property, who are caught breaching important rules and restrictions,  say they could not proceed with their illegal purchases without the cooperation of local lawyers, real estate agents and bankers whom they engaged to advise them.

State governments, local councils and Federal authorities also stand to gain huge revenue streams with higher property exchange prices and a higher turnover of sales and purchases.

Better recognition and acknowledgement of such vested interests by local parties in the sales of properties to foreigners must first be highlighted before anything else.

I do not see a rush by foreigners rushing to buy properties in countries with big pollution, corruption, employment, economic and political problems. Many countries in the world, unlike Canada, Australia and the UK, are not so friendly to non citizens or non residents being so blatantly allowed to buy properties, especially when the houses or apartments are left unoccupied.

Even more interesting is the fact that many non-Western nations significantly better value the strategic, security and political implications of parcelling out the leasing or ownership of public important assets,  like ports, highways, air terminals, resource land and telecommunication networks.

Nations, which work hard to rely more on developing their own economic niches, resources and uniqueness, will prosper better than those which are just happy for foreigners to determine the fate and prospects of their economy.  It is a crucial time that Western societies and economies do not take the easy way out for only short term gains.

Nations which do not seriously rethink and restrategise their socio-political, financial and economic models in the 21st century are doomed to a lower quality of life.

In the Australian capital cities, property speculators are encroaching dangerously to operate in lower income suburbs, as the ugly head of a low supply of residential houses, as opposed to units, has not been resolved.

Even if foreign buyers begin to face more taxes and tighter rules in the Australian market, these may prove to be ineffective to stop the bulldozer of easy money, willing local partners and street smart approaches by foreign buyers.

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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.






 

Coffee Tea & Me Cafe Marrickville NSW

It was just on the cusp of dawn.  

This cafe was already brewing the coffee and early risers were inside.  Neighbouring shops were still shut and Wicks Park was just across the nearby junction. 

The Campos blend was done justice by the barista - strong, flavourful and with body.    What attracted me to go inside initially was the wide choice of bagel breakfasts.   I could have just gave this place a walk past miss but I was curious about their more than several ways with bagels.  The spectrum included Hummus, Tofu, salmon, cottage cheese, Salami, roast beef and seasoned chicken.

I settled for a morning combo of a cuppa with a bagel and my choice was under ten dollars, 
Trying to avoid bacon, I finally opted for this ingredient with scrambled eggs and cheese when the version with greens was not available that day.

In this competitive and discerning market,  I noticed that the bagels were not what I expected and something was missing in the overall bite.  I am not sure what it was, were they prepared even before an order was made at the counter?  

Standing or sitting customers seemed transfixed with the coffee the barista was preparing.   
The two staff members were busy with their tasks and I did not wait too long for my eat-in bagels.  A supplier's employee was delivering boxes with a trolley and this accentuated how narrow the space was in the cafe -  he had to keep being apologetic when he kept coming in the way of those waiting for their freshly made coffee.

Most of the fillings in the bagels skewed towards breakfast stuff and at the time of early day I visited, there were more coffee takeaways than for other things.   To me, this seemed to be a quick stop by station as people scurried afterwards to the main business of day, to their parked vehicles, to the public transport and to work.


Bagels are evidently stacked up here and tables evoke Year One school desks.   The blackboard is written up fully with the space available.  One can deduct that this is a practical operation   - there is nothing over done in the layout and meagre furnishings.   Having said that, I took a fancy to the retro stuff they have around in the cafe, like the fridge, the shelves and the rustic feel inside.

Oops, with my preoccupation with bagels, I must say there were other food stuff there which I did not pay attention to.






Coffee Tea & Me Marrickville is located at 100b Sydenham Road, at the corner of with Victoria Road in Marrickville NSW.   
Opening hours are from 6am to 6pm every day.
Contact + 61 2  7900 8045
Other outlets of CTM are at Potts Point and Redfern NSW.


My impressions of Coffee Tea & Me at Marrickville NSW:
Ambiance: 3 out of 5

Customer Engagement:  3.5 out of 5
Culinary Delight: 3 out of 5 (the good coffee)
X Factor:  2.5 out of 5
Overall:    3 out of 5

 

Opah Restaurant Cronulla NSW

I enjoyed this light and easy salad, with Feta cheese on top.  (Taramosalata)

At the Opah Restaurant, the two of us did find the sole wait staff - a young lady who went about her work tirelessly but with a smile - a most important part of the Opah visit.    She knew how to nicely time the arrival of dishes - and yes Greek food has many  - took the trouble to explain some finer points of what came out to the table and ensured that guests felt relaxed.  If people care and interaction is an integral part of traditional Greek customs and life, we knew where this source of a welcoming atmosphere comes from.

We selected the express lunch, which had variety and good portions of flat breads, Houlami, lamb, salads and Tzatziki sauce for grilled meats.   To me that was a terrific combo, not too excessive and providing a spectrum of what a typical Greek meal entails.

The Houlami slices are made from a combination of both goats and sheep milk.

The Coronas are there like in Mexico, but mind you, Cronulla is one of Sydney's and Australia's premier beach locations, which already have a fun loving disposition towards beer and the laid back life.  Opah also offers jugs of Moscow Mule, Pimms and Sangria, together with Greek sourced wines, cocktails, Martinis and Tequilas.

Cross over in cuisine especially happens in many ethnic restaurants and cafes across Australia.   At Opah, I saw Baklava being served.   There are meatballs with a tomato gravy seemingly ala Italia  - here listed as "Mama's Meatballs".

Several ingredients are shared in the eastern Mediterranean, like Feta cheese, use of tomatoes, calamari, goats cheese, flat breads, spinach, lemon flavouring and Ricotta.  Cooking techniques that favour extensive use of fire, charcoal, chargrilling and roasting on a spit are found commonly from Istanbul to Sicily.   Such a situation also echoes the close historical and cultural ties of the region before the rise of nation states.

Most of us are familiar with garlic prawns, barbequed octopus and deep fried calamari in Greek fare.   Cabbage rolls may be an acquired taste, but what exactly are Greek pork sausages, Loukaniko - how do they differ from the Chorizo?   I am not sure of the difference, but I understand that perhaps it is the mix of seeds and spices that go into the Greek version, emphasising fennel, orange peel, dry herbs and may be leeks.. Someone please educate me on this.....

The restaurant has renovated recently for the outdoor space, with a fully enclosed roof now set up, installed strip heaters for the current cool season and also now have better drawn down blinds to meet the challenges of any possible windy day or evening right from the open ocean.  The palm trees stand sentinel below Opah.

Opah has a wonderful view to the outdoors, day or night, but it can be shiny warm in summer and a tad nippy during winter evenings.    The deciding factor in the Antipodes is the wind, its speed, its direction and its intensity with accompanying rain.  Indoor seating is not that big but there is always the pleasure of sitting on the covered verandah.  I must find out if there is an escalator for customers who prefer not to walk the stairs.

Saganaki, with Kefalograveria cows milk baked with tomato in an oven, is prepared in a deep fry pan with two handles, hence the association with the word "Sagani".  This partiuclar cheese is an appetiser cheese, so it is appropriate as an entree dish at Opah!

The variety of the Opah menu may not be extensive when compared to some others in Melbourne or Sydney but I reckon it is okay.

Lemon squeeze over a well cooked lamb.

At the next opportunity, I must try out the Tiropites (with honey and thyme flavours), perhaps as part of the Greek Yum Cha spread.   People tell me that I shall either love it or not love it, but one must always try...

The buffet approach, or all you can eat, or a set course, can be an optimal way of approaching Greek food.  Many have seen the Greek yum cha meals that appeared in nearby Brighton-Le-Sands, near Sydney Airport, even as far back as the decade of the nineties.

Greeks culturally love to eat in a family setting with friends, neighbours and far flung relatives.   So it is worth getting more than a few to meet at Opah and then relax from there.   Several people I know also speak of the customer engaged atmosphere when dining or lunching.   

The Opah Restaurant is located upstairs at No. 1 Gerrale Street, at the corner of Gerrale Street with Kingsway  in South Cronulla Beach, NSW.   It is fully licensed.
Opening hours are from noon every day.
Contact + 61 2 9544 3133



My impressions of Opah Restaurant in Cronulla NSW:
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:   14 /4 out of 5

Recommended Menu Choices:
Seafood platters.
Any meat on spit.
Grilled Barramundi or salmon.
Salted Caramel Bougatsa, which has filo pastry filled with vanilla ice cream, salted caramel, icing sugar and custard.  Not for the faint hearted but a lovely idea to share.









 

Paco Organico Cronulla NSW

 

Granola, pancakes, fruits, omelettes, porridge..... Paco Organico seems to project some healthy stuff especially for breakfast and brunch sessions, but really Paco assumes a gradual changing personality as the evening approaches.  Burgers, chips and salads appear at lunch time.   Wine selections look pretty standard but reflect the casualness of the place.

A slow braised lamb salad caught my eye , together with the chicken Quinoa salad.   The offerings are not complex, go straight forward with a minimum of fancy and perhaps try to reflect a balance in nutrition and fun for customers.

The location is good, being at the top end of the mall furthest away from the station and walkable up the main road, Kingsway, from South Cronulla Beach.   It is spacious outside the cafe but inside is a usual narrow but deep layout.   The blackboard written menu seems limited but the coffee is reliable and good.    The table menus do cover breakfasts of Benedicts, Spanish ingredients, vegetarian, bananas, avocados, Fetta  and Haloumi slices.

From noon, the delight is in the share boards  - salmon, calamari, olives, chicken Pate and Jalapeno bread stand up.

The cocktail list from Friday to Sunday evenings is more promising with accents on tropical fruits, chocolate and Martinis.   Paco Loco is an update on the Long island iced tea with touches of coconut water and cloudy apple juice.  The Bolly Bellini has sparkling wine and lychee juice in a flurry with a puree of both raspberry and peach  - light and easy!

Paco Organico is located at the Cronulla Mall at Shop 6/30 Kingsway in Cronulla NSW.   
Opening hours are from 6am to 4pm from Mondays to Wednesdays and from 6am to 11 pm from Thursdays to Sundays.  
Contact + 61 2 9527 7226



My impressions of Paco's Organico in Cronulla NSW:
Ambiance: 3 out of 5

Customer Engagement: 3 out of 5
Culinary Delight: 3.5 out of 5
X Factor:  2.5 out of 5
Overall:   12 /4 out of 5