Monday, November 9, 2015

Soul Origin | Instagram as Currency for Lunch on 12 November Martin Place, Sydney

I recently popped into Soul Origin in The Wintergarden in Sydney and tried their wide range of healthy and delicious lunch options, which is great for office workers like me with back to back meetings, loads of paperwork to get through the day and who just wants a good selection of healthy options to take on the run to keep me going for the rest of the afternoon.

This week, on Thursday 12 November 2016 in Martin Place between 10.30am and 2.30pm Soul Origin is giving away over 2000 Salads in Martin Place in return for an Instagram post of their giant edible billboard (which I’ve been promised will look amazing). Yes, you can use your Instagram post as currency to get your lunch in Martin Place this Thursday. So ensure just bring your phone, your work colleagues and head on over there for lunch. Make sure your phone is charged!

Thanks to Soul Origin manager, John at The Wintergarden, Sydney, here is a delicious selection from Soul Origin and what is available and what I tried. Coffee is good too. John told me they use St Ali's coffee beans from Melbourne.



Sunday, November 8, 2015

Hugos Manly

I crave the perfect pizza ... particularly after my recent experience in Sydney on the judging panel for Australia’s best pizza as part of the World Pizza Championships at Fine Foods Australia 2015 or perhaps it's a better and more informed appreciation of it. A pizza is not as simple as it appears.

At Hugos Manly their pizzas are visually arresting and generous in size. If I was blindfolded so as not to be tempted and quick to judge by the visual feast, the crust is thin, crispy, with a crunch of perfection. The flavours in this chilli prawn, roasted capsicum, tomato and salsa verde pizza interact energetically. And just as well the portions are finite otherwise you won’t know when to stop eating it.


My friend and I sat on the bench area facing Manly Beach which was stunning. This was a perfect weekend waterfront pizza dining experience for lunch. Crispy polenta chips with truffled parmesan tomatoes, and Sicilian olives, buffalo mozzarella & balsamic were delicious sides.

And what about dessert? The praise for the Sticky Date Pudding elegantly draped with butterscotch sauce was unanimous. While the dessert sounded sugary enough to make one's teeth ache, strangely enough it was only moderately sweet. Loved it.

I might also add there is a reason why Hugos Manly won the Best Pizza Restaurant & Catering Award 2015. Need I say more? Hats off.

www.hugos.com.au
Manly Wharf, East Esplanade - Manly
02 8116 8555
Instagram: @hugosmanly


Monday, November 2, 2015

Why we used Sydney's Catering Project

If you asked me a few years ago about using catering for work functions, I probably would have said our in-house kitchen in our firm would appear to be operating just fine. But in house kitchens in professional services firms are not restaurants trying to bring in new customers, new business and probably are under less pressure to strive for innovation in food craft and do something different like the competitive restaurant industry. Food we are provided with where we are working in the office with no breaks are usually the same: for lunchtime training sessions it’s usually chicken, ham and salad sandwiches, with juices that have way too much sugar content; morning or afternoon tea are usually mainstream supermarket biscuits; birthdays or any other major life celebrations sugar filled cakes or doughnuts are usually ordered, which I generally don’t eat; and client meetings or big events like Federal Budget that promises late nights and early mornings are usually the same type of plated food or buffet of modern Australian cuisine, and nothing too flashy. The food prepared in house is usually fairly predictable.

Sunday, November 1, 2015

The Langham Sydney Michelin Star and Burnt Film Experience

“I don't want my restaurant to be a place where you come and eat, I want people to sit at that table and be sick with longing ... I want people to have a culinary orgasm". This was the most memorable quote from Chef Adam Jones (played by Bradley Cooper) after watching the film, Burnt now showing in cinemas around Australia. And for someone who loves fine dining, loves to photograph food, and loves watching chefs in action, I love it when dishes served make me feel this way. Having been on many different culinary journeys and adventures, my palate has been refined and getting better and better, if not fastidious at the same time, at spotting some great dishes.