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).

Lindt Chocolate Cafe, Wynyard - Sydney CBD

Both of us needed a hideaway, like now and then. I wanted to stare into her eyes, and hers into mine. To feel the warmth of her personality and manner. For her to soak in my full expression and not just over the phone, Facebook or mob phone. I wanted to have another opportunity to dwell into the colour of her eyes, the curve of her hips and the elegance of her legs. I also wanted to enjoy the comfort of immersing myself into the colour of her hair.  In this rushed routine and with each of us in two different worlds, it took effort to have special moments. Winter is also oppressive in not having a nurturing clime, but on the other hand, feeds the hunger to see each other.

So the big question was where to go, to hold hands under the table and to dangle the feet in such tantalising proximity? Where can we indulge not just in ourselves, but in soul inspiring food? We thought of Euro culture, we arrived a t chocolate and we logically met at the Suisse Lindt Chocolate Cafe. Most of these places are crowded, smallish and in hubs of Sydney city centre that people congregated. We could not travel to Miranda's Westfield in the south, so we settled for the outlet in Sydney's banking district.  

There were more than enough options waiting for us on the shelves - cakes, macaroons, wrapped choc balls, barista coffee, chocolate drinks!   The crowd that afternoon had the motley mix of office workers, secret couples, families and people on holiday. The male staff attending was attentive, organised fast and got us going at our table. It was heavenly when we looked into each other at the table - and this was further enhanced by the bite into the Lindt creations.  

So the two of us had a sort of dance in our conversation with each other. Our words underlined the strong need to reaffirm our mutual feelings and to reassure each other that each of us were doing okay. We used each other as comfortable sounding boards and a target for some jesty humour. Each of us revealed something personal new that we did not know earlier  - and in the process, without saying out loud, was sub consciously seeking the other's approval and advice. I reckon our eyes spoke to each other more than words could say.

We massaged each other, not physically, but in our hearts, our inner raw selves and in our aspirations. Lindt provided the food of being together, of making our meet up more elegant and in warming us up nutritionally. At the same time, each of us had our bodies, mind and soul full on to savour every moment. Yet it all felt strangely natural - and good.

Patagonian Toothfish

Minced beef balls in tomato base gravy(foreground) and the popular pork chorizo sausage slices (background).

It was a dark and stormy night. All right, more wet than stormy. I have not gone back to the streets of Redfern ever since I attended Sydney University with wide-eyed wonder or just drove along its fringes on the way to somewhere (Glebe or Newtown or Broadway). Instinctively and quietly, I had a rising thrill inside, with flutters, as to how I would rediscover Redfern, so near Sydney's city centre and yet in character maybe so far away.  The classmates who attended classes with me had since gone on various paths but under the cover of evening, memories still came back to me.   The part of Redfern five of us embarked upon for dinner was more Surry Hills to me than the Redfern of the railway station and its adjoining lanes.  Parking was not easy to find, the light rain drip drapped along and we saw a strikingly attractive shop display of craft - giant Red Indian head, a cuddly big bison head and more.

Entrance to the Patagonian - subdued, with low lighting but with ambience inside.

We arrived at our meal destination, with a distinct tooth fish sign in red lights at the door. Lighting was low. Patagonia reminded me of school geography, the tip of Tierra Del Fuego across the border in Chile and is definitely Argentinian. Everyone I knew during the great Aussie dollar era went to Macchu Picchu, Sugar Loaf Mountain with the giant Jesus and trendy parties in Sao Paulo.  Why this fish?   Bruce mentioned about the feud between Argentina and Australia way back when the South American boats were alleged to have intruded on Australian waters in the pursuit for more tooth fish. Interesting enough, my US and Canadian mates say this sea creature is more popularly known as the Chilean sea bass. Whatever its label, the fish itself has a confronting big mouth and is of the darker shade in colour and appearance.  Argentinians call it the Merluza Negra and they weigh anything from seven to ten kilos each. Not only do humans devour them, but they are also eaten by sperm whales, colossal squid and southern elephant seals.  Michael mentioned that this restaurant caters to queries for live specimens as well.

Sangria on glass - and you can have your choice of white or red versions

I looked forward to the tapas which are a landmark of this rather authentic place. The antipasto platter was already unusual, in that they had dried apricots and Brazilian nuts, in addition to the cheese, olives and chorizo. We landed up with a selection of several tapas and loved most of them so much that we willingly wanted seconds. My favourite of all was the Champinones al Ajillio, a rather poetic name for a tasty delight - mushrooms sautéed in olive oil and garlic, garnished with a dash of chili and cream! Oh yes, Italian fare has a comparable dish as well in this regard. The other top tapas that night in my view was the Calamares Fritos, salt and pepper squid served with aioli.   I would also recommend the really tender and juicy char grilled baby octopus, heavenly on the palate with just a tomato and BBQ marinade (the Pulpitos a la Plancha).  We also had traditional Spanish meatballs in a spicy tomato salsa, chorizo served with chimichurri and Papas Fritas (deep fried potatoes garnished with aoili).   I did eye the soft shell crab and the pan fried prawns from Seville (Gambas a la Sevilliana) but all of us were already really full by then.

Louis attended to us attentively and I looked upon him as both butler and marketer.  He is charming, makes suggestions and always made sure we were not left to our own devices, swooping in like an eagle on a timely basis and ensuring that we had a flow and energy from the cuisine. The lovely young lady who cleared our plates knew that perhaps we were running out of space on our table.  We were seated under a canopy on the pavement as it was full inside and the last time I had such an ambient location was along Lygon Street in Melbourne's Carlton.  On a next visit, I already have in mind the paella with blue swimmer crab and saffron Jasmine rice; the seafood fettuccine and a pumpkin salad.
Desserts are limited to churros but the choice of drinks is really good.  The national cocktail of Brazil, the Caipirinha, is available - it is made from sugar cane rum. You can also choose Mojito, Margarita, Cuba Libre and Pina Colada.

Louis tells me that they also do corporate or private party catering.  He mentions that they are open for breakfast.  Maybe the only thing the restaurant do not serve as food is the toothfish itself.  The lunch menu has a spectrum of burgers, penne, wraps, sandwiches and paella.  The evening we were there, many of the diners were of Latin American background - couples, families and twenty somethings. I felt that I have discovered a gem of a delight in Sydney town. There are cozy seatings, bigger tables and corner hideaways. Would I return?  I just plan to.  Lisa came all the way from the Shoalhaven area and Chip, from Little Bay.  I reckon we were all glad we did.

My top tapas dish that evening - delicate and tenderly braised mushrooms in a wholesome sauce.

N2 Extreme Gelato, Chinatown Sydney

It looks like a shady chemistry lab. It feels like an underground cavern. It exudes some mystery.  How does liquid nitrogen add to the flavours of gelato?  I am reminded of Dr Who, I recall my high school moments and I notice the chalk on the blackboard. Word of mouth has fed much into my ears and if I am in uni, I would consider this cool, very cool. Overhead lights add to the allure, bright coloured spots and items provide some surprising touches.  It may also feel like the garage school boys hang out. Already operating in both Melbourne and Sydney, I reckon this business model can do well in Asian cities in Singapore, Hong Kong, Seoul, Shanghai and Taipei.  What, you may ask, another hyped up gelato joint?  It can do well in warm climes instead of the rather cold day when I checked out N2.

To me, it looked like kitchen cake mixers (yes they are Kitchen Aids) but then there was a serious effort of adding this gas like thing on to the mixing bowl.  Ah ha, the UK chef Heston may have had a hand in all these.  The thought did cross my mind that handling nitrogen is not in the same league as preparing juices or ice cream smuck.  It is a more risky league.  I tried the avocado mix. Staff were friendly, the smiling Caucasian guy in the white coat and the naturally beaming Asian lass helping him. I did find the gelato on the thick side but then it was flavourful, did not have icy sheen as some of the competitors dish up and there was quality. Perhaps two can share one order, especially if you visit after a meal.  There is so much choice in flavours and combinations and I do recommend the plain old pandan, cocolichee sorbet, fig and yogurt and the pork floss gelato.  Many commented that the flavours are skewed towards Asian tastes and upbringing, but I suggest to every one to let go, feel the wind and be adventurous.

The venue at One Dixon Street encourages inter mingling whilst also providing funky corners to wait, stare and consume.  N2 is one of the more refreshing gelato and customer hub concepts played out in reality - and the obvious demographic market target is the 13 to 30 year olds.  I may have forgotten my chemistry element symbols but N2 is obviously nitrogen. It is a credit to founder Min Chai's imagination and flair that N2 Extreme Gelato exists - and this is another real life story of a trained accountant going beyond the figures to create a business.  There are extreme queues at certain hours but uni students find it fun, they catch up without having to make over complex appointments.