For me, the holy grail of westie food, elusive and delicious, has always been La Paula. I had heard nothing but good things and it had been on my wishlist for aaaaaaaaaages. I’d even visited their nearby branch in Kingsford with their more pared-back menu and had some delicious alfajores and empanadas, but I knew it wasn’t the full experience. So I’ve been licking my lips in anticipation of Chilean sweets and fast food for some time now. A month ago, a group of us finally stopped in for a veritable feast of sweets, softly ensconced sandwiches and dulce de leche delights. No one left disappointed. Or hungry.
Someone ordered Mote con Huesillo while we ummed and aahhed over the menu. Mote con Huesillo is a chilean summertime drink consisting of dried peach, which is stewed with sugar and cinnamon, and then wheat (cooked and husked) is added. It had a pleasant cordial-like peachy taste which was not overly sweet. I can see why many Chilenos find it so addictive.
The Chacarero y Palta was calling my name. A softer-than-clouds bun housing tender beef strips, mayo, palta (avocado), tomato and pickled beans (go with it, it works). I never heard avocado referred to as ‘palta’ before, only ‘aguacate’, which is where the word ‘avocado’ originates (‘aguacate’, if you’re interested, is from the Nahuatl word for testicle). Never mind that, was it delicious? Fuck yes. Sorry chums, but there is not more appropriate word for the delicousness of soft bread, rich mayo, fresh tomato, generous dollop of avocado and tender grilled beef strips that I practically inhaled. That’s my excuse for the awful photo above; I just couldn’t wait to chow down.
Lucky I was sharing with my man, because he ordered the Lomito Completo y Palta, a similar sambo, but with pork instead of beef as well as the addition of saurkraut. The saurkraut gave the lomito a nice vinegarry hit and the pork was even more tender than the beef. Interesting that a ‘lomito’ in Argentina was a massive steak sandwich, whereas at La Paula it was pork all the way. I’d love someone to shed some light on that. Let’s go with the same excuse for my crappy photography for this shot.
The Completo Especial Palta Mayo was delicious. The completo (hot dog) is an iconic Chilean junk/street food, although it is popular all over South America, and by all accounts, this one was no slouch. Avocado and mayo go great with the soft bun, as our first two dishes proved. But, you know, third time’s a charm. Or something.
Another tasty treat was the Milanesa al Plato. Milanesa refers to breaded meat, in other words, schnitzel, and is usually beef. This one came with two fried eggs and the expected boring salad complete with white onion. We also tried a (baked) empanada de pino (boiled egg, spiced mince and olives) and an empanada de carne y queso (fried, top image) which was amazing, and the Barros Luco, a steak and cheese sandwich (below).
Oh, the sweets. My favourite, but I didn’t get a shot of it because I took it home and scoffed it with my beau, was the pastel de tres leches (triple milk cake). It’s a soft sponge with a skerrick of dulce de leche in the middle, soaked in evaporated milk, condensed milk and cream. This one was iced with meringue and was a *to die for* light-as-air sponge with just the right amount of sweetness, not soggy at all. Helen over at Grab Your Fork took a great picture of it for her Timeout Sydney writeup.
I keep saying dulce de leche, but I think I should be saying cajeta (ka-het-uh), it is a Chilean bakery after all, not Argentinian or Uruguayan. Whatever the name, it’s highly addictive, and we ate it every which way. The pastry horn (below) filled to the brim is the stuff of legend, and the churro relleno (filled churro, above), still hot from the fryer, was scored with a knife and the groove filled with delicious cajeta. It’s well worth the 45 minute train ride.
9 Barbara Street
Fairfield NSW 2165
02 9726 2379
Open 7:00am to 5:00pm, 7 days
We are told time and time again that one of the easiest ways to introduce people to new cultures if by feeding them, because wherever we go, whatever we do, we all need to eat. So it’s no surprise that the main focus of the 2011 National Multicultural Festival was food. I have to admit that although I was born in Canberra and lived there for the first 19 years of my life I’ve never been to the festival before. So I wasn’t sure exactly what to expect from it, probably something like the food festivals we have here in Sydney. I was pretty sure there’d be gozlëme, that’s for sure.
Last weekend my man and I were visiting Canberra for a friend’s birthday and she had concocted marvellous challenge- food golf. The idea was that we all had to dress in golfing outfits and prowl the festival, marking off various foods and drinks as we consumed them. Each item was worth various points and at the end we would tally up the scores and proclaim the winner.
I stuffed things up by being the only one who didn’t get a costume sorted, and as we entered the multicultural festival at 3pm on Saturday, the atmosphere was not dissimilar to that of a moshpit and I began to wonder how likely it was that we would complete our challenge. One of the things I always forget about Canberra, a city where comparatively little happens, is what it’s like to be in the thick of it when something DOES happen. With an event like this, there’s a huge turnout and it feels like everyone in Canberra is there. Apparently, this year the three day festival attracted 100 000 people on the Saturday alone! That’s as many as it usually attracts for the whole three days.
I was impressed with food line-up, which went well beyond the usual suspects. Of course there was gozlëme, as well as German, Greek, Lebanese, Indonesian, Spanish, Mexican and Indian food, but there was also an endless list of national cuisines you rarely see, from Ethiopian to Chilean, Fijian, Samoan, Sri Lankan, Bangladeshi, Serbian, Argentinean and Mauritian to name a few. It was nice not to come across the same stalls that rock up to every Sydney and Melbourne festival I have ever been to. A tapas or poffertjes stall has no place at the Hyde Park Noodle markets, for example, and I wish organisers would take a leaf out of the National Multicultural Festival’s book when they plan such events.
Even though we had a painstakingly prepared list of foods to ‘golf’ we made a beeline for the first Ethiopian stall we saw to grab a castle lager and some delicious injera topped with ‘sauces’, which I think is a good way to describe the way food in Ethiopia is eaten. The injera, a kind of crumpet-like sourdough pancake made of teff flour, is really the star of the show. We had it with a mild red lentil stew and a rich beef stew, with a pleasant heat from the berberé spices but not spicy per se. The injera was pleasantly sour and spongy- delicious!
Then I spied another cuisine not on our list- Philippino. I couldn’t go past a pillipit, a plaited Philippino donut dusted in sugar so my boyfriend ordered us one. He had to ask the stallholder 4 or 5 times because apparently pillipits are also known as shakoys so she had no idea what he was talking about! Unfortunately, the pillipit was not freshly made and was doughy and chewy – kind of like a day-old chain store pizza crust, so I photographed it and we threw it away, not willing to waste precious tummy space on sub-par food.
I was pretty stuffed at this point and needed a break but my boyfriend spied something intriguing at the Greek food stall. Again, Greece was not on our list but the Kokinisto, a meat and onion stew served with chips looked too good to pass up. I nabbed a couple of chips and a mouthful of stew and I’ve got to say it was pretty tasty but still not a patch on the Ethiopian beef stew.
What I really wanted was some Sri Lankan pan rolls or some kind of coconut based curry and that’s when we came across one of the two Sri Lankan stalls. I snapped a few shots of the fried treats on offer, as well as the Korean stall where they were cooking up some bulgogi beef and spicy chicken on large bbqs.
We decided it was time to offset the heat with some more beer and spotted a Spanish food tent selling tapas, beer and sangria towards the Canberra Theatre end of things. The offerings there looked delicious- tortilla de patatas, gambas al ajillo, chorizo and so forth and at pretty reasonable prices. We grabbed a couple of Cruzcampo beers, an easy drinking beer but it wasn’t as good as I remembered. I guess it’s because I wasn’t in Spain and it wasn’t fresh out of an ice-cold tap. Oh well.
We came back to the Greek stall where I had previously seen about 50 people lining up for Loukoumades, Greek doughnuts slathered in honey. I really wanted to get a picture of them being made but as I snapped away, I realised what I really wanted was a plate of these delicious puffs. Having never tried them and still disappointed by my stale pillipit, I joined the long queue which moved surprisingly quickly. The loukoumades were fried, slathered in honey, plated up and topped with cinnamon and walnuts, all for the grand total of $5! They were delicious- crisp on the outside and pillowy-soft in the centre, sweet and sticky with the crunch from the bitter nuts offsetting the warming cinnamon. I have to admit I had more than my fair share.
I noticed that there was a distinct lack of those fenced off little pig pens that have become the norm at NSW events serving alcohol. In NSW, public events require allocated, fenced off alcohol vending/consumption sectors, or else the whole event needs to be fenced off. The ACT has slightly different liquor laws to NSW and as such, although there was no glass allowed (all beers had to be poured into plastic cups), there was definitely a less restricted vibe, although still a police presence. The atmosphere was insanely busy and although it was quite hot and people were drinking, everyone was very laid-back and patient, even with all the lines and crowds.
Finally, we saw a guy weaving his way through the crowd with a shopping trolley full of our least favourite kind of beer- Quilmes. We figured he’s be heading to the Argentinean stall, which we were yet to discover so we followed (stalked?) along after him. The poor guy had a hell of a time getting through the crowd and finally stopped at a Chilean stall selling completos and beer. A completo is a hot dog with the lot (complete) and I had to get one. It had mashed avocado, fried onions, mayo and American mustard and I added pebre, a Chilean salad/salsa. Disgustingly delicious. They also had a selection of Chilean, Argentinean and Mexican beers but none were cold yet as they’d only just been unloaded so we headed back to the Ethiopian stall and grabbed another beer and some Indonesian satay sticks from the Indo Café stall. Tender and charred, they were a perfect finish to a 5 hour meal. All in all it was a grand day, although we had no chance of winning food golf.
So, dear reader, what’s you fave festival food?
Popular posts this month…
- Amaretti – The no-fuss treat posted on November 18, 2010
- 5 tips for perfect espresso posted on November 23, 2010
- Boysenberry Banana Sorbet posted on November 26, 2010
- Rich Portuguese Custard posted on November 29, 2010
- Desert Island Potatos posted on December 3, 2010
- Sri Lankan Spinach with Coconut posted on December 10, 2010
- The quest for Mex part 1 – Mexican Red Rice posted on December 17, 2010
- The quest for Mex part 2 – Feisty Chicken Burritos posted on December 21, 2010
- No more shit #travelcoffee and #workcoffee
- 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
This work is licensed under a Creative Commons Attribution-NonCommercial 2.5 Australia License.
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.