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?
When I asked for the menu describing the meal I had just finished at Kichisen, head chef Yoshimi Tanigawa politely chortled – “it’s all up here” he said, as he gently tapped his head with a single finger. A profound demonstration of Kaiseki’s core tenet, where dishes ebb and flow with the seasons, never settling, was the key message I took from this. Welcome to Kichisen – an apogee of Kaiseki and Japanese food in Kyoto.
With a two week trip to Tasmania in the twilight days of December, the (primarily downhill) roller coaster that was 2016 concluded with good company and thankfully, adequate sleep. Nevertheless, I still managed to find time prior to the Tassie trip in gorging on far too many cakes and other sweet things in Sydney. We’re talking about beautiful creations by the talented @stephwoon, (not so) new products by Uncle Tetsu, and a few other sugary tidbits from various other locations – it was after all, Christmas (fatmas)! Fortunately, I did occasionally manage a savoury meal or two – read on for the full slice!
Locations Visited: Uncle Tetsu’s, The Morrison’s, Devon Cafe at Barangaroo, The Q on Harris, Rustic Pearl
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.
Let’s face it – life’s short. In between full-time work, having a social life, travelling and of course – eating, there can only be so much time for the blog. Sure, there’s my Instagram account which covers material I might not otherwise blog, but the reality is I want to share all my discoveries with my readers. Time is however, a luxury. Thus, going forward, I’m introducing a new series called “Quick Bites”. Read on to find out more!
“Wait, Five days in Kanazawa? Where’s that? What can you even do there? Why haven’t I even heard of this place?”
Such were the thoughts that ran through my head when I was recommended to visit Kanazawa, a small city of just half a million people, and one of Japan’s most underrated cities in the Chubu region.
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.
How do you like your buns, hun? While the rest of Sydney’s burger community never-endingly debates the pros and cons of brioche, milk and heck even ramen buns, Chase Kojima (of Sokyo fame) just threw a new carby spanner into the works with the unveiling of Gojima – say hello to Sydney’s first dedicated rice burger restaurant!
Nick Smith isn’t your everyday chef. Nobody would think to put a motorcycle workshop and a restaurant under the same roof. Most would also not expect that such a restaurant would be serving pan-Asian cuisine. That such a restaurant would call ramen its signature dish – and living up to it – was the biggest surprise of them all. Enter the Rising Sun Workshop.
Date Last Visited: 27/11/2016 (1st visit 19/11/2016)
Address: 1c Whateley Street, Newtown, Sydney, NSW
Go-to Dish: The Darkness ramen
Price Guide (approx): $15-20pp
“Fine dining, without the pretension” – that’s the philosophy of Bouche on Bridge. A focus on produce, core ingredients, and exceptional cooking without overt complications round out the package. Head chef Harry Stockdale-Powell’s ostensibly got the chops for it too – having worked at both Marque and Rockpool. Looks like it’s time to head back to Bridge St for something that isn’t Eleven Bridge and see what “no fuss fine dining” is all about.
Date Last Visited: 23/11/2016 (1st visit 29/10/2016)
Address: 6 Bridge St, Sydney NSW 2000
Go-to Dish: eschallot tarte tartin (if you like onions a lot)
Price Guide (approx): $80-$100pp plus drinks