That Kentaro (Kenny) Takayama is lucky that his name isn’t palindromic can be considered a good thing. It would have been awkward to own two separate cafes with the exact same name – can you imagine the confusion? Flipping his name on its head is Redfern favourite Cafe Oratnek. Now, we have Cafe Kentaro in Surry Hills. The name’s done a 180, but critically – has the food?
Category Archives: Sydney
Matcha. Matcha. Matcha. A staple of life for many in Japan and China. Possessing a ludicrously long list of health benefits, the humble green tea powder has now taken the rest of the world by storm: the #matcha hashtag has been used over two million times on Instagram alone; it’s safe to say that if you still haven’t seen a #matchalatte or #matchapancake floating around, you don’t go out very much. You know how else I know matcha is in vogue? When it’s actually in Vogue. It is timely then, along with the advent of winter, that I cover Sydney’s matcha scene with no better representative than the matcha latte.
When it comes to Japanese food, residents of Sydney’s Lower North Shore are not exactly spoilt for choice: with a higher concentration of authentic restaurants than anywhere else in Sydney, this is the postcode to consider. Despite the abundance of choice, restaurants can still stand out if they have the chops. Case in point: Toshiya, in Cremorne.
March 3rd, 2017 was not a great day for Sydney foodies. On this day Sepia Restaurant, considered one of Australia’s finest dining venues, announced it is moving to Melbourne. While it has been common knowledge for over a year that the humble – but immensely talented – Martin Benn and FoH Vicki Wild intend to take the restaurant in a new direction once its Sussex St lease expires, the announcement that the institution would move to Melbourne was a pure shock to the system. Good news Melbourne, bad news Sydney. With this, my fifth visit may well be my last as it exists now. Here’s to a farewell for an influential fine dining giant in Sydney.
Melbournians, read on to get a taste of the skill that’s about to hit your city. You lucky ducks.
Tracing its roots back to 2015, Cuckoo Callay’s annual bacon festival has truly become a mainstay of the Newtown cafe, as well as for the suburb’s cafe scene in general. While perhaps not quite achieving institution status as of yet, I can definitely say they’ve pulled a hat trick. An annual homage to everything porcine might seem like immoderate flagrancy, but in the end BACON IS FREAKING DELICIOUS.
Welcome to 2017’s edition of Cuckoo Callay’s Bacon Festival! (more…)
When March bookings re-opened for Sashimi Shinsengumi’s new Crows Nest location at 9am on February 21, the entire booking period was snapped up in 70 minutes. Desperate callers still ring chef Shinji Matsui and his wife Tomoko as late as midnight to try and sweet-talk them into securing them a spot. A restaurant that attracts this level of demand is something most Sydney restaurateurs would kill to possess, but that’s exactly what Sashimi Shinsengumi has achieved – and all Matsui-san did was to do what he’s always done: make darn good sushi. I can’t help you secure a booking, but I can show you exactly what you’ll be missing out on 😉
There’s an outbreak happening in Rushcutters Bay and fortunately it’s that of ACME, not acne. Think non-conformist, feel good rockstar pan-Asian/Italian fusion and you’re on the right track. Now, they even do brunch – and there’s not a smashed avo on toast in sight. Welcome to ACME, I think you’ll like it here.
Date Last Visited: 18/2/2017 (brunch) / 17/10/2015 (lunch a la carte)
Address: 56 Bayswater Rd, Potts Point, Sydney, NSW
Recommended Dish(es): baloney sandwiches, black garlic linguine, pig’s head macaroni
The struggle of aimlessly drifting along mazes supermarkets call “aisles”; struggling to absorb impenetrable food label jargon; eyeing down that seemingly tempting $7.5 for 3 bunch of Asian veg yet refusing to admit that half of it will spoil. And then there’s the act of cooking itself – what a BOTHER. Wouldn’t it be nice to throw caution to the wind, clear your mind, and take yourself to Impromptu Dining where everything’s taken care for you?
Ethical eating. Sustainable agriculture. Farm to Table. Concepts with which we are all intimately familiar. This is not a fugacious trend, these concepts cannot be reduced to a set of transient hashtags. Merivale and Danielle Alvarez know this – taking two years to shape the embodiment of these values into one of the hospitality group’s biggest projects yet – Fred’s.
In Sydney, it’s quite often the case that serving great food just isn’t enough to guarantee a restaurant’s success. If you don’t already command a strong name for yourself, then it’s time to take some risks. How about a restaurant that does away with red meat entirely, focusing purely on catches from the sea? That’s Saint Peter’s game.