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/2013/06/smh-good-cafe-guide-2013/ http://www.corridorkitchen.com/2013/06/smh-good-cafe-guide-2013/#comments Mon, 17 Jun 2013 13:27:39 +0000 http://www.corridorkitchen.com/?p=5479 Five café trends that keep the industry growing Whether you’re looking to wile away the hours lingering over an aeropress on a sunny stoop or stop to quickly slurp down a ristretto, there’s no denying that we Sydneysiders are pretty bloody spoiled when it comes to café choice. This year, I had a the chance to pen a few reviews for The Sydney Morning Herald Good Café Guide 2013, which I more than jumped at. Here are 5 trends that’ll keep the Sydney café scene growing for the next 12 months. ]]> http://www.corridorkitchen.com/2013/06/smh-good-cafe-guide-2013/feed/ 6 http://www.corridorkitchen.com/2013/01/cafe-review-red-brick-espresso-curtain-canberra/ http://www.corridorkitchen.com/2013/01/cafe-review-red-brick-espresso-curtain-canberra/#comments Fri, 25 Jan 2013 04:14:42 +0000 http://www.corridorkitchen.com/?p=4961 Red Brick espresso is no exception. Milk crates are scattered plentifully out the front of this Curtin café, and they’ve taken it to another level with the accompanying tables, made of bread crates. I hope there’s not a delivery guy out Fyshwick way somewhere going broke for lack of crates. We stand at the counter for a while waiting to order, staff seem a little harried so we wait as they hand out the takeaways. We order coffee and seat ourselves in the unmistakeably Canberran, light-filled and cleverly renovated space, which, as we’re in the southside of Canberra, could’ve been anything in a past life- a house, a pharmacy, or a sex shop – all roads lead to rectangular brick structures. The guys behind the espresso machine look like they know what’s what – they roast their own coffee here, and are well and truly the third wave.]]> http://www.corridorkitchen.com/2013/01/cafe-review-red-brick-espresso-curtain-canberra/feed/ 2 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/2011/11/5-things-i-learned-about-food-bloggers-eatdrinkblog-2011/ http://www.corridorkitchen.com/2011/11/5-things-i-learned-about-food-bloggers-eatdrinkblog-2011/#comments Mon, 07 Nov 2011 10:23:22 +0000 http://www.corridorkitchen.com/?p=2481 1. They hate food fads just as much as you do Macarons. Masterchef. Those over-blogged ‘it’ restaurants. Food bloggers have been there, done that, or at least read it in their mile-long blogroll. At EatDrinkBlog, one food blogger admitted to me, in hushed tones ‘I don’t think macarons are that great, actually.’ I had another prominent food blogger email me to agree that Sydney’s recent night noodle markets were both overrated and lacking in noodles. Chances are your fave food blogger is as sick of hearing about Jamie’s Italian as you are...or soon will be. 2. They’re zeitgeisty, not trendy Food bloggers will break the next big thing months before the more cautious mainstream media. By taking risks, readers feel they get the inside scoop and other bloggers can follow suit and put in their 2 cents. As a rule, food bloggers don’t blog an experience they’re not that enamoured with, unless it’s macarons, possibly served at the night noodle markets by one of the contestants of masterchef, so the initial buzz bloggers create is often well-deserved.]]> http://www.corridorkitchen.com/2011/11/5-things-i-learned-about-food-bloggers-eatdrinkblog-2011/feed/ 24