Dinner

Easter Long Weekend Dish Hit List – Chur Burger, Mr Moustache, Three Williams

chur burger, pork, burger, ramen raff, crispy, twice cooked, asian

THE BEST PORK BURGER EVAH!

Pork usually goes on your fork. This porky burger requires you to don the fork, and get both hands dirty.

I definitely lost my burger shit biting into Chur Burger’s Crispy Pork Belly Burger aka chur-pork. Originally created by food blogger (and burger extraordinaire) Ramen Raff back in November last year, head chef Warren Turnbull has brought back this porky deliciousness for a second appearance at the Taste of Sydney (TOS).

Being a first time Taste of Sydney stallholder, Turnbull chose to say sayonara to the ‘usual menu’, and do something a little radical. Rather than mini burgers from the ‘usual’ menu – Turnbull displayed three ‘non-menu’ burgers, available exclusively at TOS.

Risky? Yes. But all three burgers (chur-pork included) were showstoppers. Which saw instagram posts go a little haywire.

The strategy paid off for Turnbull. So-much-so peeps were flocking just to try chur-pork. A sweet, crunchy, a little chilli, thick caramelised slice of porky-belly-heaven – double fried, of course. Served with a cooling mint slaw and aioli, on brioche. After tasting chur-pork, I’ve been calling Turnbull every night (maybe every second night, as a form of food harassment) to put chur-pork on the regular menu. It’s that burger-mazing.

Please, pretty please. Chur-pork needs a permanent chur-audience. In the meantime, you can grab a fish burger (or good ol’ beef if you’re meat-eating) on Good Friday – hurrah, they are open – cause you know it’s gonna be almost as tasty as chur-pork itself.

CHUR BURGER
48 Albion St, Surry Hills NSW
P (02) 9212 3602
www.churburger.com.au

0221-mr-moustache-bondi-4

0221-mr-moustache-bondi-3

0221-mr-moustache-bondi-1

0221-mr-moustache-bondi-2

MOUSTACHES, MEXICAN & MEZCAL COME TO BONDI

Seems Hall St Bondi is the new foodie hangout. Welcome Mr Moustache. A small moustache-clad joint serving up modern mexican (and $5 tacos from 5 – 6:30pm weeknights) to the hungry beach dwellers. It’s not mexican as we all know it. Yes, they have tacos, but they’re not that pub taco we’re all flocking to with fusion fillings.

These tacos are trad-dish, all about the produce. It’s paired back, fresh and utterly nom-worth – I could eat at least four, easily. Other dish-picks are the slow cooked beef tostaditas, a one-bite-wonder full of softness and crunch (don’t forget the hot sauce!). Or go the prawn tostaditas, a gorgeous stack, perfectly cooked, a little zingy – beware these little bites go down oh-too-well.

Finish your meal off with a shot of mezcal, ‘the real tequila’, as Mrs Moustache tells me. It’s a great stomach cleanser, burns a little, yet helps make room for the epic platános machos. Sounds truly exotic, which it is. This is a mexicana dessert, will make you want to lick the bowl, and push your dessert-sharing-diners out of the way. Caramelised banana flambéd with coffee liquor and agave, creating a coffee-caramel sauce that is banana-loving. With a  contrasting-cooling vanilla icecream, this is Mexico’s take on a banofee pie.

MR MOUSTACHE
75 – 79 Hall St, Bondi Beach NSW
P (02) 9300 8892
www.mr-moustache.com.au

0221-three-williams-narnie-3

0221-three-williams-narnie-2

0221-three-williams

NARNIES ARE THE NEW SARNIE

Cafe menu’s are the new gossip columns - don’t you think?

Last year, the word on the food street was all about the beef brisket sarnie at Brickfields, the year before it was all about the reuben sandwich. Now, I’m hearing is it’s all about the narnie over at Three Williams. In order to put a stop to such pesky foodie gossip, I, of course, try these so-called ‘narnies’.

Meanwhile, the last narnie I had was from my local indian joint. Laden in hot string-ey cheese, all puffed up ready to be dunked in (hello heart condition) butter chicken. Those are narnies I know and love (sorry heart!). But these aren’t your local narnies cooked in a tandoor in a matter of seconds. These gour-met narnies are flatbreads, made lovingly on site. Filled and folded over with oh-so-delish fillings.

My pick is the pulled pork, with a little spicy kim chi, crunchy pickled julienne carrots and fresh bean sprouts. It’s the kinda dish where you must put your fork and knife down. Take out that skewer (this is a very important step!), rake that narnie in both hands - and bite. And bite. And bite again. Then, come up for air. Take a small rest, then order the coconut-crusted french toast with tart yogurt and gem-like berries.

It’ll leave you on a sweet high.

THREE WILLIAMS
613 Elizabeth St, Redfern NSW
P (02) 9698 1111
www.threewilliams.com 

THE GOOK dined as a guest of all venues, although there is no obligation to write a review. It’s somewhere I’d gladly recommend and go back to as a paying customer – that’s why it’s here. Any questions contact me, I’d love to hear from you. 


Spicy Beef Stir Fry with Spotty Heirloom Carrots

Ever since I invested in a great tripod and camera – shooting has been really enjoyable. I can get the shot a lot easier than with my ‘previous’ free-form photography ways.

I think I’ve even got the knack for lighting better. Well, understanding lighting altogether. The concept of lighting is something I’ve struggled with a lot – even though I’m a designer by day. This lighting thing, doesn’t come naturally – my brain is more in tune to processes, procedures, boundaries, briefs – rather than the changing nature of light. It could be that I never really cared to take note of it… until now.

I shoot in the mornings. I have a galley style kitchen with big french doors leading onto a small courtyard. Anytime from 8am to 11am, is sublime. From 11am to 2pm the light is at it’s strongest and is moving so fast that it’s hard to get consistency of light across a range of shots. A way around this is hanging some white fabric over the french doors, to filter the light. From 2pm to 4pm, the light is almost as great as the morning. But depending on the day – I have to work fast, as the sun is moving down at a very fast past.

Shooting aside, you saw these carrots in my last recipe. To go alongside these colourful edible carrots, I made a super quick beef stir fry. It’s sweet and salty, with a good hit of garlic and chilli. It works so well with the carrot pickle, adding a richness and contrasting with it’s super tender texture. You can also add to this recipe. A bunch of bok choy, some brocollini or even just slithers of capsicum. Served alone, or with a bowl of piping hot rice – you’ll be one happy camper.

beef, stirfry, chilli, garlic, soy, kecap manis, food, stylist, sydney, freelance, asian, easy, dinner

beef, stirfry, chilli, garlic, soy, kecap manis, food, stylist, sydney, freelance, asian, easy, dinner

beef, stirfry, chilli, garlic, soy, kecap manis, food, stylist, sydney, freelance, asian, easy, dinner

beef, stirfry, chilli, garlic, soy, kecap manis, food, stylist, sydney, freelance, asian, easy, dinner

SPICY STICKY BEEF

MARINADE
1 garlic clove, finely diced
1 large red chilli, finely diced
1 tablespoon ginger, finely diced or grated
1 tablespoon kecap manis (sweet soy sauce)
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon white sugar

YOU’LL ALSO NEED
300g sirloin/rump steak finely sliced
2 tablespoons neutral oil (vegetable/canola/sunflower/rice bran)
1 white onion, sliced through the root

LET’S GET COOKING

STEP ONE
Combine all the marinade ingredients in a bowl. Add beef slices and allow to marinate for 15 minutes.

STEP TWO
Heat a non-stick fry pan with the oil until super hot. The oil will shimmer on the surface.

STEP THREE
Add onion and stir fry for a minute. Then add the beef and stir fry until cooked – this will only take about five minutes.

Recipe for the Spotty Pickled Heirloom Carrots here.




 
Go To Top