Adithya Kerala Restaurant Wollongong

Goat curry ala Kerala.

What is Uttapam, I asked the friendly guy attending to us at Adithya, a rather unique restaurant in Wollongong serving traditional food from Kerala.   I see onion, cheese and mixed fillings for the Uttapam here.   He smilingly tells me that Uttapams are pancakes which are thicker than the rather thin batter of Dosas (which I am more familiar with).   The fillings are also mixed into the batter before being cooked, in contrast to Dosas, which have fillings separately placed inside the thinner pancakes.   Initially I get the impression that Uttapams look like an Indian version of pizzas.

What are Vadas?   They look to me like doughnuts, but dunked in coconut chutney or hot Sambar!

The Dosas, Uttapam and Vadas are available as sides at the Adithya.

Kerala is well known for its cuisine, especially with its rather special culinary ways with seafood.  Here at Adithya, there are not only fish cutlets, curry fish and fish fry, but also prawn and fish delights from the adjoining Malabar coast.   In addition, Adithya also makes available the Keralan twists on beef and chicken curries.

The Kerala coast lies in a strategic corner of south-west India, not far from Sri Lanka, with a historical experience of interacting with the Middle East and European powers, harnessing both the benefits and challenges of the monsoon winds, seafaring traders, colonisers and adventurers.   It has been a multi-cultural place even before the term was coined.   Culinary traditions have branched off for Christian converts, especially up further north in Goa, colonised by the Portuguese a few centuries ago and now a  significant holiday destination.

Lamb Korma with a touch of yoghurt.

Perhaps the coconut, poultry, curry leaves, mustard seeds,  fish, tamarind and banana leaves  have defined the underlying base for Keralan cuisine, which can be noticeably different from other  parts of sub-continental India.   The rustic countryside with canals and serendipity also factor in with religion and culture to produce the primary Sadhya vegetarian tradition.

The authentic and traditional banquet of Sadhya mainly is made up of rice served on banana leaves with a seelction of sdie dishes, each gauranteed to be appetising and yummy  - for example like Sambar, Rasam and buttermilk.   No meats. 

Sambar can be made with a combination of vegetables - Daikon, potatoes, pumpkin, radish, shallots, carrots, tomatoes, tamarind and Brinjal or eggplants - or just with one of them.  Its taste is uplifted by a powder made from coriander seeds, curry leaves, red chillies, Fenugreek seeds, cumin, mustard seeds, black pepper, cinnamon, grated coconut, Asafoetida and other spices.   Asafoetida is a spice from the giant Fennel family of plants.

Rasam is a soup, usually served with cooked rice,  that has a primary tamarind juice flavour but have seasonings of cumin, pepper, tomato and chillies.

In my childhood, I was fortunate to get to enjoy snacks like Appam, Puttu and Dosa.   I had neighbours and family friends who hailed from southern India in heritage and there were also street vendors those days in George Town, Penang, making such delicacies.

Appam is made with coconut milk and back then , with a kind of moon shine called Toddy (or Tadi in Hindi), to help as a substitute for fermented yeast.   It is usually served as a popular breakfast favourite with vegetable Korma, chickpea curry or coconut chutney.

Puttu is a ground rice plus grated coconut steamed cake, also taken at breakfast time, and is served with black chickpea curry - the Kadala.

Dosas at the Adithya come in various fillings -  ghee, masala, egg, onions, plain, cheese and Nadan (with Urad Dhal, cooked rice and Fenugreek).

Interesting enough, you can also try fried rice Kerala style but I am happy they also have Briyani. 

Prawn curry Malabar style.

Alas, there was no serving of the Thali on banana leaf the evening the three of us dined.   I reckon I do miss using banana leaves as a natural and organic plate - and then to practice using my hands to eat, instead of forks and knives!     The Thali echoes the importance food offerings play in religious customs, festivals and ceremony.

The menu at Adithya does cater for mainstream Australian tastes.   There is the whole host of curries, breads, vegetables, desserts and snacks.   I spot a duck curry but it is so different from the Thai version.   Kerala cuisine back home does place importance on vegetarian cuisine but here in the Adithya we get a wider spectrum in the menu.

The restaurant is not big, in just one shop front, so dining tables are packed rather tightly to each other.   We saw many take aways whilst we were eating there.   I waved to the young guy working in the kitchen, he seemed to be in a good mood but I reckon quintessentially he retained the engaging spirit like back in the Motherland.

Dosa -  light and easy with a potato filling and four choices of condiments.   Dosa comes with several options - Ghee, plain, Masala, onions, egg, cheese and Nadan.   

Adithya Kerala  Restaurant visited is located at  Shop 4, 166 Keira Street, Wollongong NSW, beside another Indian restaurant near the corner with Market Street. 

Opening hours are from 5pm to 10pm on Mondays and from 12 noon to 10pm every other day.

Contact +61 2 4244 1537


$7 lunch specials are available on inquiry.


My impressions of the Adithya Kerala Restaurant in Wollongong NSW:
Ambiance:  3 out of 5

Customer Engagement: 4 out of 5
Culinary Delight: 4 out of 5
X Factor:   3 out out of 5
Overall:     14 / 4  out of 5

T's Kopitiam Wollongong NSW

Pork mince stir noodles accompanied by prawns and Char Siew.  I rather found this enjoyable, good fro kids and yummy.

Roti with an egg based filling and dipping sauce.   This is not what I remember form my back packer days.

T's Kopitiam's rendition of Mee Goreng - I preferred it to be more spicy with a more tomato based gravy.

Highly recommended by me - I just love it!   It is the gravy, full of luscious tasting peanut crush, but more than that, it is the marinade of the chunky chicken skewers - with hints of lemon grass flavours over a charcoal grill.

The Nasi Lemak, but without curry, served with deep fried chicken, cucumber slices, sprinkling of peanuts and anchovies, hard boiled eggs and the Sambal condiment.    I must say the Sambal at this restaurant is worth going for  - it has  flavour, a kick on the palate and a smooth texture.

To me, this is the crowing glory of the menu - Sarawak version of the Laksa, here laden with prawns, bean sprouts, egg omelette and the all important gravy.   The gravy here is so different from the Curry Laksa you find in peninsular Malaysia   - there is more spice and less chilli.   This dish is tops in the realm of street food heaven as decided by New York food celebrity Anthony Bourdain.

T's Kopitiam visited is located at  Shop 2, 166 Keira Street, Wollongong NSW, near the corner with Market Street and on the way for vehicles to enter for parking inside the GPT Shopping Centre.

Opening hours for lunch are from 1130am to 230pm every day except Mondays.
Opening hours for dinner are from 530pm every day except Mondays.

Contact +61 2 4226 6663


My impressions of T's Kopi Tiam in Wollongong NSW:
Ambiance:  3 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:     12.5 / 4  out of 5

Ormeggio At The Spit Mosman NSW

Risotto with pumpkin flavours, graced by Parmesan drops and a balsamic vinegar.

Chef Allesandro Pavoni has consistently offered modern Italian culinary dishes which still echo the best of the northern regions of Italy.  His base of creativity and culinary delight is also iconic, near the Spit Bridge, in one of lower North Shore Sydney's most coveted spots, blessed by panoramic scenery, easy access from the city centre and yet offering diners a wonderful refuge from city life.


I could see the vehicular traffic across the Spit Bridge from our table.    My group of three  was pretty looking forward to an evening of a surprise menu offering, willingly open to what the Chef had in mind, whim and seasonal produce  - instead of being subject to a regularly repeated menu.   It was a five course affair, a starter, two mains and closed by two dessert items - the Stressless Sunday Dinner!


The greet staff set the engaging tone, and before very course dish, we were explained to in gusto and detail as to what we were about to discover, saviour and experience.   I must say it was not a degustation, with more than ample servings of each offering.  


I absolutely loved the Prawn Tartare, garnished by parsley oil, presented in a white plate which displayed an exquisite placing of ingredients.  At the other end of the spectrum for us that evening was the Risotto flavoured with pumpkin, highlighted by Parmesan and graced with balsamic vinegar  - in this instance the Risotto itself had a harder texture than I appreciated.   Apart from that, we also had King George Whiting, Granita with Lemoncelli and a sweet dessert utilising Ricotta.    The organic sourdough was terrific as an opener - the Bagna Cauda - accompanied by an anchovy based dip.


Lighting in the restaurant was heavily subdued which can contribute to the ambiance  - here we were, huddled around our sole table lamp, and the scene is repeated across the sizeable dining area.    I did not feel as if I am placed on planks above water (Ormeggio refers to moorings in Italiano ) - and the washrooms are a delight, with careful and thoughtful touches of luxury and accessory.  


I must say it was not easy for first timers to find the way to the restaurant entrance, as currently there is much renovation work surrounding the Ormeggio,   Once inside, we are embraced by vistas of the marinas, Sydney Middle Harbour and Pearl Bay.    Tables are tastefully separated by a good measure of personal space and this is appreciated.   As the evening wore on to close the weekend, more and more diners turned up as we commenced our visit early on a winter's evening when sunset was just after 5pm,  but it had indeed been a relatively welcoming warm night.


Sommelier Jeremy Croft directs the wine list at the Ormeggio, with choices that take a diner through the various wine growing regions of Italy, a rather unique experience.




The Ormeggio visited is located at the D'Albora Marinas, The Spit, Mosman NSW, with paid parking available on the same side of the Marinas.   

Opening hours are from 6pm to 10pm on Wednesdays; from 12 noon to 3pm and from 6pm to 10pm on Thursdays and Fridays; from 12 noon to 3pm and from 530pm to 10pm on Saturdays; and from 12 noon to 3pm and from 6pm to 10pm on Sundays.
Closed on Mondays and Tuesdays.

Contact +61 2 9969 4088


My impressions of the Ormeggio at the Spit Bridge, Mosman NSW:
Ambiance:  4 out of 5

Customer Engagement: 4.5 out of 5
Culinary Delight:  4 out of 5
X Factor:   3.5 out out of 5
Overall:     4  out of 5


The Sydney Morning Herald has awarded two Chef Hats to Ormeggio annually since 2013, after first attaining one Chef Hat since opening in 2009 and rising to two Chef Hats in 2012.

The Ormeggio is listed as no. 24 in the current rankings of the top 100  Australian restaurants  as provided by Gourmet Traveller Australia.

 

Buck Hamblin Cafe Thirroul NSW

Luke Barrett is the licensee for this recently opened cafe  with a refreshing look,  eager staff, welcoming vibes and good coffee blend.   Buck Hamblin used to be a well known shoe store and it is delightful the name, iconic of the Illawarra, is retained and revitalised for  a new business, a new sector that exudes lifestyle as much as foot gear does.


There is a buzz about the place, especially in the morning and afternoon, in a cafe that also has a license to serve social and business alcohol till early evening.   What a wonderful combo - a cuppa in the morning and a relaxing wine just before sunset?

The primarily white interior decor is contrasted with an eye catching barista stand and counter, purposefully highlighted by vertical stripes.   The space is thoughtfully made use of, even the two front narrow sides that once held shoe displays but now providing quiet and private corners away from the main part of the floor.   The kitchen is tastefully hidden behind an inside door.  

The food menu is streamlined easy to pick one for a snack.  My fav is the Panani with slow roasted pork belly  - BH gives me a generous serving, in which I cannot decide whether the bread or the pork is better, both are yummy.   My other recommendations are the Ploughmans and the Porridge.    When it is crowded in the main area, I do not mind a quiet corner for a quick vjsit and make no fuss.    It has been raining unpredictably this past winter but there is  also outdoor seating.

Nearby is  a hub of village like that Thirroul residents  love, including a well stocked IGA, a post office in a vintage building, newsagent, butchers and more in a the section of main strip north of the rail station.  The beach is not far away - BH is a good idea for a visit before you hit the beach, or after.

Buck Hamblin visited is located at  260 Lawrence Hargrave Drive, Thirroul NSW, near the Australia Post office, on the same right hand side if heading north from Bulli.

Opening hours are from 7am to 6pm every day.


My impressions of Buck Hamblin at Thirroul NSW:
Ambiance:  3.5 out of 5

Customer Engagement: 4 out of 5
Culinary Delight: 3.5 out of 5
X Factor:   3 out out of 5
Overall:     14 / 4  out of 5

Flaky Tart Bakery Kirribilli NSW

From Rose Bay to another lovely corner of Sydney,  the Flaky Tart Bakery in Kirribilli does look, on first impressions, a village store from the good old days, inviting passers-by to sample its aromatic and pretty looking fares.   The glass corner does hold some award winning achievement stickers in baking.   The bakery is sited in a busy junction - Ennis Road and Broughton Streets -  in the village hub, one cannot possibly miss it  - walk away from the Milson's Point Station towards the cafes and restaurants and away from Alfred Street.

Visiting a bakery is always a winner on a coolish winter's morning.  The Flaky tart encourages us further - there is a board that says "Take a bite out of life with an appetite for fun....tickle its fancy, tweek its cheek and give it a sassy grin."     Biting into its pastries, pies and doughnuts makes me want to follow their advice.

The friendly staff member handling my choices over the display took initiative to recommend  selections - and looking at her sincere expressions, I knew she was in line with the stars with what she believes in the bakery.  Interesting enough, she had been with friends down Wollongong way - and had dined at the Mochi along Keira Street.

It was a busy morning for the Flaky Tart - people came in, a lot knew what they wanted.   It could have been standing room only at times.  There are only a few tables but this is the sort of place you say hello like to a neighbour and enjoy the best of your day.    You are greeted in a good nice way, you are allowed to ponder if you are not sure but your orders will be taken once you have decided.   The staff can be busy but still have time to give a nod and make you feel at home.







The Flaky Tart Bakery visited is located at 4 Ennis Road, Kirribilli NSW, near a slopy junction of set of traffic lights, away from the Alfred Street side of Milson's Point rail station.

Opening hours are from 530am to 5pm  every week day;  from 7am to 3pm on Saturdays; and from 8am to 2pm on Sundays.
Contact + 61 2 9955 3958




My impressions of the Flaky Tart Bakery at Kirribilli NSW:
Ambiance:  3.5 out of 5

Customer Engagement:  4 out of 5
Culinary Delight: 3.5 out of 5
X Factor:   3 out out of 5
Overall:     14 / 4  out of 5

Vanilla slices.   Doughnuts.  Pies.   Maybe not the sausage rolls.  Explore with your eyes and palate.  Enjoy visiting, have a coffee and pastry.   Take away some delights home.