Last week I took some time out of my busy weekend to check out the much-lauded ACME. And yes, while the Macaroni, Pig’s Head, Egg Yolk ($18) is undeniably delicious, you might be left wondering: where’s the rest of it?
A new Japanese bakery has opened up in Enmore called Bake Kobo; however you’re forgiven if bread isn’t something you immediately associate with Japanese culture. “I heard it happened – the flour-culture – after the war,” says owner Kunihisa Sato, “Americans wanted to sell their products.”
While the predictable consequences of Lockout Laws are reaping havoc upon the character of Newtown, a level-by-level revamp is occurring in the original 1832 site of the ‘new town store’ from which the suburb drew its name.
If meals at most fine dining restaurants seem too expensive, I’ve found the fancy, white-tablecloth restaurant for you! William Blue Dining is located in the old Rockpool site, yet despite the fancy, heritage, sandstone location, a three-course meal is yours for fewer than forty bucks.
My date’s late, so I’m nursing an Old Fashioned ($20). It’s not on their short list of cocktails, but they do offer to make any classics you have a hankering for; so I forgive the bartender for it being sweet and gritty with undissolved sugar. Ordering off-list isn’t my usual practice, but I’m combating pre-theatre anxiety.
The first thing you’ll notice after stepping into Damda, beyond the strong design aesthetic, is the monstrous, smoke-belching oven. It’s admirably manned by a smiling, tattooed, Korean coal-master.
Chef Kumar Mahadevan uses beautiful mandarin skin and fruit in his Salmon Kothmiri Tikki. The bold, acidic sauce also employs spicy tamarind but somehow leaves a hole big enough to taste the gently cooked (sous-vide) fish. It’s but one masterpiece presented at a series of 25th Anniversary Dinners held last month at Abhi’s in North Strathfield.
Chef Roy McVeigh marches to the sound of his own beat – and to be honest, it’s refreshing in a culinary world seemingly dominated by cronuts, overfilled doughnut milkshakes, and meals served on anything but plates.
’m watching my third season of BBQ Pittmasters. I don’t know whether my obsession with this show is about celebrating artisan craftsmanship, or well-cooked brisket. What Myron Mixon has taught me is that tender, tasty brisket has a charry crust and good pull on the slices.