FoodieChat

I have been soooo curious about trying this place.  It has ranked many times on the Sydney Morning Herald Good Living’s list of top ten breakfast joints in Sydney.  But I am ever so cautious and reluctant to try places unless they have an online menu so that I can plan exactly what I want to eat, and in fact whether I want to eat there at all.  Well having run out of ideas for last Sunday, I decided to bite the bullet and decided to try it with a couple of friends, toddler in tow.  I called up to make a booking, and was actually very surprised that I was able to do so! And very friendly staff also accepted a request for a high chair.   The cafe is actually not near the shops that marks Little Portugal in Petersham, and is on a corner in the middle of nowhere on New Canterbury Road, Petersham.  When we arrived, I was very thankful we had booked as it was packed and we were told there were no more tables.  Phew for bookings!  We quickly ordered drinks.  Big breaky – need a big hot chocolate!  The bowl was only $4 and came promptly with two marshmallows.  Smooth and chocolate but not in a sickly sweet kind of way like some chocolate cafes.

The menu was HUGE!  Ssssoooo many choices.  It’s a big menu for  a big breakfast. So many different things to try, ranging from bacon and egg rolls to ‘Voluptuous Veg’ – aka poached eggs on green beans and sweet potato and zucchini fritters.  We opted for the sweet corn fritters with poached eggs, spinach, bacon and tomato relish.  Two big corncakes arrived piled high with bacon (a bit crispier would have been better) and lavished with perfectly poached eggs and a dollop of relish.  Check out the size of this mountain of food!! Exactly what I was hoping for and more!  The fritters were not too doughy yet still held together well.  Sort of like chunky pancakes, with a spicy curry flavour from the relish which added a slight heat.

Everyone was eating mushys and their garlicky aroma filled the air as you walk in.  Side of mushys – $3. (more…)

In search of the best breakfast in Sydney, we decided to try the Armory Wharf Cafe.   I have stumbled upon this cafe by the Parramatta River inside Olympic Park/Bicentennial Park previously on a long bike ride – many cyclists stop here for refreshment, whether it be iced chocolates, hot chocolates, gatorades, water, whatever takes your fancy.  It seemed so relaxing with the water shimmering and the cool breeze coming through the open air cafe, it was perfect for a brunch on a summer’s day.  

Of course we had to try the big breakfast.  Two eggs poached, roasted tomatoes, sauteed field mushrooms, bacon, and a jumbo slice of toast.  I found the toast was a bit wet from the poached eggs, so maybe some resting aside would have done it good. But the mushrooms were certainly meaty and delicious. 

We also tried the corn cakes with bacon, rocket and avocado salsa. They also do a smoked salmon one.  Unfortunately, the bacon was cold.  But the salsa was nice, and the corn cakes were flavoursome and crispy on the edges.  I asked the waiter whether they were make “frittery” or “pancakey” and he told me frittery, but in my mind, the flatness makes them more pancakey, and my favourite corn fritters are still at Zenja Cafe or Bills.  But these were really nice corn pancakes!

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This is my interpretation of a pumpkin and leek lasagna from Australian Good Taste magazine.  I never would have thought that something with no meat could be SO tasty, such that I even relished leftovers!  It makes a great work lunch too.

Ingredients

• A wedge of pumpkin, chopped into 1.5cm cubes
• 250g of baby spinach
• Clove of garlic, finely chopped
• 6 free range eggs
• 200g sliced mushrooms.
• 1/3 cup of cream
• 1 handful of chopped mixed fresh herbs (I used parsley, basil and oregano)
• A handful of vintage cheddar cheese, grated

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Part 2 of budget cooking for 50 – breakfast. Menu: scrambled eggs, sausages, grilled tomatoes, toast. (sorry but hash browns too fiddly).

Scrambled eggs: allow 2.5 eggs per person. So that’s 11 dozen eggs.  Find 2 massive casserole pots, and break half the eggs into each.  Using an electric handheld mixer, beat the eggs, and add in 5 teaspoons of salt into each as well as the same of cracked black pepper. Mix in 300ml of thickened cream (or full fat milk if you’re watching your weight ). (more…)