Why do I feel the need to sit down every week or so and tell perfect strangers about the latest place I went to sip on an excellent coffee? Why does any of it matter, if there are 70,000 food blogs and who knows how many food-based instagram accounts out there? What is my blog adding to ‘the conversation’?
These are questions I’ve been struggling with and procrastinating over for the last 6 months or so. And they are the wrong fucking questions.
We step up to the passport counter in Heathrow and the Border Force man takes a look at our pair of mismatched passports; one Aussie and one EU.
‘So how do you two know each other then?’
An innocent enough-sounding question, it has the air of small talk at a dull party, but it is asked in quite an aggressive way, and I’m confused after 7 hours of flying. It seems out of context and I feel my answer will determine (or rather, this man will) whether or not we’re allowed in to Britain. Struggling for a middle ground between recounting our entire romantic history and telling him to get fucked, I blurt out
‘We’re, you know…in a relationship?’
He seems ok with this and after determining we’re here for a holiday and a conference he lets us through.
Street-food-inspired café Jess to Cubao opened quietly last week in the former Little Indi site inside the Hardware Store, Alexandria. The café is the brainchild of Something for Jess owner Philip Ocampo, and I had been waiting with bated breath to see who would take over the space, so it would be an understatement to say that I was keen to check the place out.
Something for Jess is one of my favourite recent cafés, and their reputation is such that their very particular single origin coffees and glorious (and local) constructions of ‘stuff on toast’ have made their way on to most Sydney café addicts’ wish lists, so comparisons between Cubao and SFJ are inevitable. So too are comparisons between Cubao and the space’s former tenants, zero waste wunderkinds Frank Meura and Rebecca Chippington of Little Indi/Naked Indiana. So how does Cubao compare?
Much has been written (and doubtless, will continue to be written) about Brewtown Newtown, a great addition to the mostly uninspired caffeine scene in the formerly (and now once again?) cutting edge, albeit somewhat crunchy suburb of Newtown. Taking over the ground floor of the lovingly restored barn-like space on O’Connel Street (formerly Berkelouw books), Simon Triggs of Gnome and Charles Cameron of Single Origin Roasters have put together a cracking cafe.
Just off the main drag seems to be the way to play it these days. Brewtown sits on O’Connell Street, which comes off King street. Having visited a handful of times now, I find the service to be very professional; staff seat you, are attentive, and are eager to tell you all about their offerings, especially when it comes to coffee. This is admirable when you consider the place has been an instant hit and is usually packed out; take a sip of your coffee at 9:59, look up at the doorway at 10:00am and it’s as if a switch has been flicked to signal that brunch has begun.
Everyone deserves a bit of a break over Chrissy and New Year’s, even your local barista. But if the café staff are busy throwing a shrimp or two on the barbie, playing backyard cricket, cracking open a VB or otherwise adhering to ridiculous Aussie stereotypes, who’s gonna make your double riz flat white?
Never fear, the coffee list is here! The following Sydney cafés will be open between Christmas eve and January 2nd.
Serving coffee and coffee only, no brownies, no banana bread, no toast and nary a canelé in sight, Coffee Alchemy’s ‘Gumption’ launched last week in with little fanfare and much positive word of mouth. You’ll find it on the ground floor or the iconic Strand Arcade on Sydney’s Pitt and George Streets.
Although there’s a lot to be said for ratios and technique, especially when it comes to baking, sometimes, you look at a recipe, and you just can’t help yourself- you want to adapt it before you’ve even made it once.
That was the case with this cake; I found a recipe for Peach & Yogurt slice and I thought, fuck it, I know I’m right about this. I just knew I wanted more cinnamon. I didn’t feel like creaming butter and sugar. Greek yogurt comes in 200g or 500g or 1 kilo tubs, so I was gonna make it with 200g yogurt, not 250g. I wanted more vanilla, and I thought it would still be too plain, so I sloshed in some botrytis. I don’t like to cook with baking powder if I have SR flour on hand, so I used that instead.
Popular posts this month…
- Review – Philips Saeco Intelia posted on January 10, 2012
- Lau’s Ultimate Corn Fritters and the four fritter truths posted on March 1, 2013
- 3 great hole-in-the-wall CBD Cafes posted on April 13, 2012
- The quest for Mex part 2 – Feisty Chicken Burritos posted on December 21, 2010
- Café Review – Klink Handmade Espresso, Sydney CBD posted on March 29, 2011
- Why I write and four ace bloggers who do it better posted on July 25, 2014
- Cubao Street Food, Alexandria posted on May 26, 2014
- The Grounds of Alexandria posted on April 4, 2012
- Why I write and four ace bloggers who do it better
- The five best things I ate in London
- Shoreditch is awesome, airports are not
- I quit sugar? Do I bollocks.
- Cubao Street Food, Alexandria
- The Reformatory Caffeine Lab, Surry Hills
- Brewtown Newtown
- Stay caffeinated over Christmas
- Gumption by Coffee Alchemy, Sydney CBD
- Peach and Cinnamon Cake
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Disclaimer:All opinions in this blog are mine, an everyday, real-life person. I do not accept payment for reviews and nor do I write sponsored posts. I do not endorse the content of the comments herein. From time to time I give away products and experiences to my readers, all competitions have completely arbitrary rules, all decisions are final and all prizes awarded as I see fit.