Cornersmith Marrickville NSW

Billy was energetic, engaging with the customers on another busy arvo.  The clouds had whipped up for a while by now and soon the inevitable expected rain, with turbulent winds and pelting water, washed the windows and outside pavements, as if a baptism by Nature - and I thoroughly enjoyed the ambiance, cocooned in a rather remarkable refuge - the Cornersmith, at the junction between Illawarra and Petersham Roads in a rather densely populated inner suburb of Marrickville.  I somehow sensed that most of the visitors to Cornersmith are regulars, part of the cafe's culture of being different, of being focused on what they are and how they are serious about it.   The place is not overly large, reminiscent of being in Melbourne, its dark shady interior accentuated by the weather.  people moved about with an intent, a purposeful lifestyle.

Oh yes, Billy !  He is from Launceston and works now in this iconic and unique Sydney providore.   He is slim, always looking out over the tables, having a decent conversation with the guests.  Cleaning, serving, suggesting and ensuring things are moving on and taken care of.  I like the savoury relish tasted in my breakfast choice, then I go to select a sweet preserve to take home  - I am thankful that Billy helpfully reminds me, before I lock the purchase in, that this is not what I had at the cafe and is something else completely.

Amidst the diverse multi-cultural landscape that is past and present day Marrickville, twenty minutes by car or train or bus from Sydney's city centre,  is a stand out hipster modern Australian joint that values the slow movement in ethical food, that abhors manufactured processes, that thrives on natural means in preparing food and that is proudly aligned with small scale food originators and growers.

Cornersmith is more than a cafe and coffee hub, it also thrives on making pickles, tonics, preserves and jams - at a separate, dedicated Picklery site not far way from the cafe at 441 Marrickville Road.   A husband and wife team have developed a special cultural hub here - Alex Elliott-Howery has a background in the Eclectica related store Pigeon Ground whilst James Grant came from Mecca Espresso.

I enjoyed my breakfast item for lunch on this visit -  there was harmony between the elements, mainly a clever salad mix with Soba noodles that was uplifting in taste, poached eggs, relish and a Brasserie Breads sourdough.  This dish I had reflected the relative simplicity and sincerity of several creations in the menu, things one would do on the range with organic and more natural stuff, lacking manufactured tastes and factory made sauces.

Many of the dishes are best eaten shared in a communal spirit with mates, partners and family.  The best illustration of this is the Cornersmith Plate, with free range ham as the centre piece, held together by a feta and pomegranate salad, pear slices, red cabbage and Cheddar cheese in a toasted bread cover. Be prepared to be surprised, for a dish you may have gotten fond of may not be available on your next visit but comes back with the rhythm of produce and season.   Think of degustation especially in the evenings when a guest chef may feature one month and another the next.

Produce, origin, freshness and care is what Cornersmith tries hard and succeeds.   There is a clear disdain for artificial additives.  Lots of fruits, relishes and spreads are utilised to reassure, like King William apples from Johnnie's Mum, sesame seeds as garnish, soy milkshakes,  goats cheese and olive Ricotta.    The black boards on the wall are chock-a-block with details, many selections and variety.    There are products and creations from neighbouring suppliers, like in a knit close village community.

Workshops, primarily on baking, preserving, fermenting and pasta making, especially relating to bees, breads, gluten free ingredients and cheese making, are organised on a regular basis.   The main idea is to encourage personal interaction, sharing of joy, opportunity to discover and then apply.

The Cornersmith Cookbook is also available from its website.

My overall impressions:

Food, produce and drinks:   Fun and synchronicity with seasonality in availability.  The produce one can take home have vibes of being lovingly home made.   One has a true feeling of having an experience and bite that cannot be found elsewhere.

Ambiance:  You are in the centre of the Big Smoke, but yet feel echoes of being in the countryside miles away.  And yes, there are beehives on the roof of the cafe.

Customer engagement:  Many customers say it is like coming to the family home for a feed - and they get to partake of things if they could find the time to organise such carefully prepared more healthy combinations.  The La Marzocco barista machine is reassuring. Mum can also  have gently brewed Tea Craft blends.

Seating:  Can be limited at popular hours, but there is always take away!

Cornersmith is located at 314 Marrickville Road, at the corner with Petersham Road in Marrickville.
Telephone: 612 8065 0844
Opening Hours: Cafe is open every week day from 630am to 330pm and on weekends from 730am to 330pm.  Open from Thursday to Saturday evenings from 530pm till late.
Takeaway or sit in, it is your preference.
Vehicle parking can be not easy on the main roads, so best to arrive by train or bus or if you must, park your car on side roads in competition with residents or fellow visitors.

The Picklery at 441 Marrickville Road, Marrickville is open from 9am to 5pm every weekday and on Saturdays, from 830am to 3pm.
Telephone: 612 8964 7463







 

The Foreigner - Bulli NSW

Rustic bread, Aranchini and Spanish olives......a setting like a family restaurant, ample vehicle parking in its own compound.   Formerly named the Vespa Cucina Bulli, the change in restaurant name also means a different, more streamlined menu.  Pizza is still their forte and the interior still looks familiar to me.  Italiana is emphasised but the new menu seems to have no chicken or lamb in its mains.   Service is professional and friendly.

I loved the way my duck breast order was prepared and served - the meat slices were not fatty, had texture and subtle flavours.  This echoed the philosophy behind the Foreigner - seasonality, simplicity and freshness.  Some of the menu items have captivating names, like Piggy In the Middle, Drowned Salmon and the popping Shrimp and Shell for starters.  I had feedback that Peppino's Risotto was tasty and gratifying - besides being more healthy,  served with beetroot, cauliflower, goats cheese and shaved Parmesan.   What I would also like to try at next opportunity is the Red Gurnard Ravioli, with a Bernoisette cuttle fish sauce accompanying the fresh pasta filled with delicate fish.     Some main dishes are also available in entree size.

Stuffed white chocolate crust sits on top of  a Nutella spread pizza - that is the definition of rich, but why not to top out a good meal?  pizzas are served in large size, that is twelve inches.   The topping that caught my eye from this restaurant is with ham, tomato Sugo, Pepporoni, mushroom, basil, olives, Capsicium, Mozerella cheese and onions.  Both just mentioned are what the Foreigner calls the modern pizzas.

Traditional stuff are still there - my classic favourites are the Rucolina and the Ripieno Classico.  The first R has fresh prosciutto, cherry tomatoes, rocket and shaved Parmesan spread over a Mozerella base.  The second R Classico provides you  with salami wrapped with Ricotta, tomato Sugo, basil and Mozarella in a Calzone, the baked oven filled pizza.

Duck breast with garnish of *

The Foreigner Restaurant is located at 323 Princes Highway, Bulli NSW.   This is at the corner of Farrell Road with the Princes Highway and opposite the Bulli Workers Club.
BYO Wine but there is a good selection of spirits, fizz drinks and wines available as well.
Salads and kid's meals are options.
Telephone: 612 4283 5455
Opening Hours:  5pm to 9pm every evening.
Orders are also accepted online.
Click on:
www.vespacucina.com.au

Delivery is made to specific  surrounding suburbs from 5pm to 9pm each day.





 

Black Star Pastry Rosebery NSW

The Sunday afternoon scene.

Customers lining up all the way to a wide counter from the entrance and up the several steps of slight stairs.  The sun shining with a high level of humidity outside.  Chatter at small tables and almost all seats filled up.  3pm on a Saturday afternoon.  The place is really full but the counter has enough attractions.  Our requested strawberry drinks and coffee comes within a reasonable time despite the huff and puff.

The staff that day find it perhaps hard to cope.  Used tables with clutter are not cleared sufficiently on time.  The crew in the kitchen look preoccupied, they are busy,  They utilise plastic hand and arm holders but I wish one or two of them do not wear sleeveless when working handling food.  Maybe they should have a fan to help cool them down in such an enclosed kitchen.  We sit watching them through the wired netting that separates the customer space from this kitchen.

The staff outside look even more unhappy, especially the sole barista, it has been a real busy day since morning.   Bottled water for customers to help themselves is left unfilled.

Customers get what they came for - the star items that BSP is well known for - and organise themselves to seating.   Many already know the hassle and confusion with lack of seating - the price of success?   At a corner junction, the turnover of parking cars is fascinating  - driver sits in the vehicle, accompanying passenger jumps out, gets the goodies from the Black Star Pastry and comes back usually within 15 minutes.

Signature creation - does not require refrigeration!

Black Star Pastry in Rosebery is located at Shop C1, 85-113 Dunning Avenue.
Telephone: goes to the BSP at Newtown NSW -   612 9557 8656
Opening Hours: Weekdays 8am to 3pm, weekends 8am to 4pm.
Vehicle parking is available inside the complex hosting the Black Star Pastry and other businesses in Rosebery NSW.


For the Kindly Yours blog post on Black Star Pastry Newtown, click on:

http://kindlyyours.blogspot.com.au/2015/11/black-star-pastry-newtown-sydney.html


 

Bread, Espresso & - Thirroul NSW

It's Allpress coffee blends.  It is also the barista.  The location, at a village north of Wollongong.  Primed for summer traffic.  Locals and Sydneysiders visiting Austinmer and Thirroul would not miss this cafe by the main road.  The food is clean cut and good for on the go.  There is not much seating but is perfect for a stop by, especially when both the sky and ocean are both blue.

Attractive almond croissants and banana loaves.   Teas and sourdoughs are also featured.  The barista is friendly as well as the other staff.  Children frolic around or have seats accompanied by Mum or Dad.   It is like Surry Hills in the Mornington Peninsular.  The mood is casual and relaxed.    The ambiance is residential yet holiday.  A perfect cycling or motor bike stop.  Or pick up a cuppa before resuming your chores.  The breads are a gem.

Bread, Espresso & is located along Lawrence Hargrave Road on the northern side of Thirroul.
The nearest cross road is Henley Road.
The beach is not far away across the main road, behind is the Illawarra escarpment.
Telephone: 61 431 011 528
Opening hours are from early morning till 3pm every day.

 

Bau Truong Marrickville NSW

Char grilled pork with sugar cane, a Vietnamese classic.  8 out of 10.

It is more of a fusion Vietnamese cuisine, with an upmarket setting, a calming light subdued interior with an upstairs.  Portions are good, service is friendly and bookings are essential on weekends.  Located almost smack in the middle of Marrickville's main strip,  Bau Troung here, with a distinctive blue coloured logo, offers a different dining experience from the stereotyped Vietnamese restaurant, even if its roots are home grown and traditional.

The menu reflects its grass roots, although some offerings have been tweaked to a modern and more Australian audience.   They take pains with presentation at Bau Troung Marrickville, recognise the Aussie need for meats and tone down the spice and chili.  Having said that, I was delighted they served anchovies, but to a palatable degree, in a salad.  The other Bau Truong restaurants in Cabramatta and Canley Heights respectively in the greater Sydney region perhaps are of a different set up and even wider menu options.

Bean sprout omelette.  5 out of 10.  Taste was under whelming and perhaps did not have the more crispy bite I was hoping for.

Viet styled salads are less confronting than Thai versions and there in lies the challenge of subtlety and taste.   The utilisation of fresh ingredients sliced or cut in the most taste inducing manner, to give texture and bite, is critical.  Then comes the inter play of sauces, condiments and garnishing.  The resulting level of harmony from all these factors decide the outcome on the palate of diners.  Salads are always companions to the main meals or act as starters for the course.  Bau Truong has several types of salads for diners.

Pawpaw Salad with anchovies and prawns.  7 of of 10.

Charcoal char grilled meats are key in Vietnamese, Korean, Laotian and Thai cooking.   The braised marinades that apply combine to affect the taste. In this respect, I enjoyed the chicken and pork dished out by Bau Truong - with crispy bites, yummy sensations and accompanying sauces.  We are fortunate to have the owner of Bau Truong already having a strong good reputation in making grilled meats and fish sauce vinaigrette when she was based in Saigon.  She has positively reflected her skills and experience here in her meat dishes at Bau Truong.

Do check out the crocodile meat stir fried with lemongrass, leek and chili, if they are in season.

Braised pork ribs. 7 out of 10.  Appreciated flavours but no carving knife offered to help cut it up.

The term "tapas" originate from the Iberian peninsula, but in a world of mobility and multi-culturalism, they just mean small sampling servings eaten by themselves or as a prelude to the main meal.  The number of tapas items at Bau Truong is impressive. The spring rolls here are made with both taro and pork.  There are old school items like chicken feet salad, rare beef in tamarind or lime salad or jellyfish with prawn plus pork salad.

Best eaten together in groups, many dishes at Bau Troung are share plates, large or small.    This echoes the home and family traditions and cooking from the background of Madam Bac Cang Hghieu, who runs the Bau Truong chain with her son and daughter.

Roast chicken with side serves of pickles and sauce. 8 out of 10.

Food:  Pricing is higher than most for this cuisine but there is variety.  Bau Truong tapas styled offerings are the best way to navigate this if you are not sure what to expect.

Staff:  Satisfactory interaction most times.

Ambiance:  Modern setting, but can be busy and noisy.


Dishes I am looking forward to try on the next opportunity are the duck braised with preserved bean sauce and lifted by chili and lemongrass; golden fried soft shell crabs glazed with a tamarind sauce; and the Bau Truong pork knuckle, slow cooked with chestnuts, mushrooms, ginger and shallots.



Bau Truong Marrickville is located at 185 Marrickville Road, in the section between Frampton Avenue and Victoria Road.
Telephone:  612 9569 4938
Opening hours: only every evening, from 5pm. Open till 10pm from Sundays to Thursdays.
Closes at  midnight on Friday and Saturday nights.
Gluten free menu choices are also available on request.
BYO wine with corkage charges.