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/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 http://www.corridorkitchen.com/2012/02/cafe-review-cornersmith-marrickville/ http://www.corridorkitchen.com/2012/02/cafe-review-cornersmith-marrickville/#comments Wed, 01 Feb 2012 20:40:04 +0000 http://www.corridorkitchen.com/?p=3007 Sydney Food Bloggers Picnic last month, and I wasn’t dissappointed. Cornersmith is the kind of joint that’s closed for pickling on Mondays. Yes, really, I didn’t get that from some kind of Hipster’s Encyclopaedia of cafe descriptors (remind me to write that, if I ever get a chance). They do all kinds of locavore/DIY things like buying backyard produce and making their own jam. They have a beehive on their roof! Basically, they’re the cafe equivalent of a Portlandia sketch. All this and more means that I was there with bells on at whatever time it was that Saturday.]]> http://www.corridorkitchen.com/2012/02/cafe-review-cornersmith-marrickville/feed/ 17