http://www.corridorkitchen.com Necessity is the mother of invention. Tue, 23 Feb 2021 23:46:09 +0000 en-US hourly 1 https://wordpress.org/?v=4.0.38 http://www.corridorkitchen.com/2013/05/the-rag-land-smokey-o%e2%80%99s-popup-13-14-may-2013/ http://www.corridorkitchen.com/2013/05/the-rag-land-smokey-o%e2%80%99s-popup-13-14-may-2013/#comments Thu, 30 May 2013 22:11:59 +0000 http://www.corridorkitchen.com/?p=5436 From home supper clubs to warehouse dinners, popups are all the rage these days, and the hype isn’t always warranted. But in the case of Smokey O’s slow southern style bbq, it certainly is, and a staunch band of devotees flock to their pork in the park lunches and regular appearances at north of the bridge market stalls to fill their bellies with bee bee cue goodness. So when I found out they were popping up at my local cafe, The Rag Land, I knew I had to go and get a taste of whatever Americana-inspired breakfast/brunch/lunch treats they’d have on offer.]]> http://www.corridorkitchen.com/2013/05/the-rag-land-smokey-o%e2%80%99s-popup-13-14-may-2013/feed/ 3 http://www.corridorkitchen.com/2012/08/cafe-review-cowbell-808/ http://www.corridorkitchen.com/2012/08/cafe-review-cowbell-808/#comments Thu, 23 Aug 2012 21:25:39 +0000 http://www.corridorkitchen.com/?p=4241 Stuff That I Bought. What’s more, she told me her idea for The Potluck Club, so it was a pretty mach a business meeting, yeah? The Cowbell 808 menu is a 1-pager, listing 13 items. Its a fusion of ingredients and cuisines, served up cafe style, presenting a mish mash of meal times. It’s not the usual suspects ingredients-wise, although weirdly, its what you’d expect. House made is the word du jour; these guys make everything from their own yogurt, to their own bacon. Now that's hardcore. ]]> http://www.corridorkitchen.com/2012/08/cafe-review-cowbell-808/feed/ 6 http://www.corridorkitchen.com/2012/06/5-food-trends-for-2012-all-no-brainers/ http://www.corridorkitchen.com/2012/06/5-food-trends-for-2012-all-no-brainers/#comments Fri, 01 Jun 2012 22:16:57 +0000 http://www.corridorkitchen.com/?p=3560 1. diy/dit From brewing your own beer and cider to from-scratch sourdough to a beehive on the roof, to pickling, canning and preserving, diy (do it yourself) and dit (do it together) food sprung up post-GFC as part of a wider trend including knitting, gardening and squeezing all your soap remnants into one big ball (ok, maybe not so much). It’s now cool to act like a Granny and no one will laugh at you for growing your own kale. It’s kinda like how we used to take the piss out of people who ate squid, or garlic, or other ‘weird’ foods in the 70s and 80s, and now you can’t walk into a pub without someone shoving a plate of calamari and aioli in your face. We’re all guerilla gardeners and apprentice artisan bakers these days, but even so, this trend has spawned a whole market of people who would quite like to pickle their own cumquats, but simply haven’t the time. This is why ‘homestyle cooking’ is everywhere in cafes right now. Call me crazy, but if I want ‘homestyle food’, I’ll go to...my house?]]> http://www.corridorkitchen.com/2012/06/5-food-trends-for-2012-all-no-brainers/feed/ 17