Cornersmith, our diamond in the rough

You can spot it from a mile away - must be where the cool crowd milling on the corner, sipping on lattes are.  People don't usually wait around for breakfast, so it must be good.  Amongst the cultural melting pot that is Marrickville, the newbie Cornersmith has emerged much to the delight and relief of trendy city skirt locals.


So, we jot down our name on the butchers paper and join the line as we get the sense that it will all be worth it.  A reflection of their organic ethos, the staff are friendly and unpretentious, and it's not long before we are seated and soaking up the buzzy atmosphere; perfect for our Saturday morning catch up.

Decisions, decisions!  With a mostly homemade menu focusing around local and in season produce, it's a hard choice.  We finally decide on Poached Eggs on rye toast with spicy eggplant relish ($9) with sides of Baked beets and lentils as well as Avocado and z'ataar; a dish showcasing the best of what's fresh now and you can definitely taste it.  We also couldn't go past trying the Zucchini, pear and almond loaf with honey (made in their rooftop hive!) and locally made creamy ricotta ($7) and we're so glad we did.  It was a healthy and delicious treat all in one gorgeous loaf & we desperately want this recipe!!

Diners note: adorably, Mondays are closed for pickling and they sure are talented at it.   The Spicy eggplant relish was so enjoyable that we both pick up a jar to take home ($9).  Trying more of these signature concoctions is just one excuse to come back.

The beauty of Cornersmith is the ethical and well rounded honest-to-goodness food at such affordable prices.  We say, Sydney needs more of this winning formula.

Jasi et Emmsy.Xx



Cornersmith

314 Illawarra Road
Marrickville
www.facebook.com/Cornersmith

Such a slacker

i am so so sorry for such a long time between posts. Much has happened - europe primarily. However this Friday we have a Frocktober "BYE" high tea and there is a little intrateam rivalry... on my menu, feuillete (puff pastry) and fresh raspberry marshmallows. i bring it to win it!

Guest judge will be Anthea Loucas, Australian editor of Gourmet Traveller and it is all in support of Ovarian Cancer. The marshmallows are setting now - pictures to come!

xx emmsy

Hooters.

Now that I have your attention, can I share with you just how sick I felt after an outing to the family friendly Hooters?! Looking at these pictures I know why - everything was deep fried, americano style.

Before you start judging I would just like to point out that this was very much a birthday party with great company (and the snazzy strawberry daquiris with vodka added) over anything else. At least it provided a charming conversation topic come Monday morning catch ups at work :)

The Western burger came with your cheese, bacon, onion rings, smokey sauce and curly fries. Despite being better than expected, after the oily carnage below I only managed around 3 bites before calling it a day.

Western burger

Lots A Tots: Tater Tots covered in plastic cheese sauce, bacon, sour cream and chives. The tots are deep fried, not baked. Such an indulgence that turned into such an error after consuming the 5th tater tot. (and the fifth, and sixth, seventh and probably also the eighth....) . The onion rings aren't great and I'm pretty sure they came out of a packet - but I love deep fried onions and these ticked both boxes (being "onions" that are "deep fried) so really, who am I to complain?!

Lots A Tots

Onion Rings

Chicken Wings in spicy garlic marinade

I had heard much male excitement over the wings and I started getting my hopes up when I found they came boneless, and you can pick from 8 different marinades that vary in spice and flavour. The spicy garlic hit was certainly there but it was probably fried for a few minutes too long and these were a little on the dry side. Others with boned wings didn't seem to have the problem.

And thus brought the end to an interesting night. The girls are attractive and the service extremely friendly. I was bombarded with tacky dancers, but what else would you expect at Hooters?!

xx emmsy

 

Hooters Australia
132 James Ruse Drive
Parramatta

Cafe Mint, Surry Hills

I love finding new spots that just pleasantly leave you walking out full, happy, and regretful that such a nice experience has come to an end. Cafe Mint can be summed up as exactly that sort of cafe. It is small, friendly, vibrant with a delicious modern middle eastern fare to match.

Coffee is done by allpress and it is strong (just how i like it) if a little on the creamy side, i think due to their choice of milk. It is definitely not a "Weak" drop and I found myself considering a second cup to take away with me. We ended up at Mint by accident - a trip to Mecca at Pyrmont was waylaid (closed. on. sundays.) and four ate five was, as usual, way too busy. and this was pre-10am!

According to Cafe Mint's website, it has been recently renovated and it does dinners from Tuesdays to Saturdays. Definitely going into my little black book of places to try!! :)

On a Sunday we were limited to the breakfast menu only (hardly a "limitation") but lunch specials do start from 10.30. Smaller, cheaper meze options are also available and sound deeelicious.

The kuneffa is a clear winner for the table. Sweet ricotta baked in kataifi pastry with poached fruit and yoghurt. I could eat this all day, every day, and it is what a giant baklava would be like when served in dessert form.

Kuneffa, $14.50

breakfast hummus, $13.90

Next up is the breakfast hummus, the type of breakfast that dreams are made of. Spiced lamb mince served on hummus with za'atar spiced turkish toast. This is addictive and completely moreish, a perfect breakfast. I am such an avid egg fan and I didn't even miss it on this dish.


Cafe Mint serve several sweet breakfasts and the daily muffins out front looked perfectly baked and fresh out of the oven. We stupidly thought we would have room for it - luckily we ordered on the side of caution :). The bircher muesli comes with a variety of fresh fruit (and the fruit is super fresh) and yoghurt. It is a little on the sweet side and will fill you up quickly. The breakfast cous cous is served warm and isn't too sweet, perfect for breakfast! It is beautifully spiced with (i think) - rose water, blossom, cardamom and cinnamon and is served with poached dried fruits (turkish figs, peaches, apricots), yoghurt and pistachio. The dish is a hit with the girls, who are generally better inclined to enjoy such a dish, with the boys at the table feigning the need to "adjust" to the flavour.

Bircher muesli, $15.50

breakfast cous cous, $14.90

The merguez sausages are served with chackchouka, an Israeli spiced sauce with a base of red capsicum. It comes on a bed of cous cous and is a large, man eating portion. I think we counted about 8 merguez sausages in there!!
And last but not least, the turkish breakfast (possibly the healthiest plate of the table!). Boiled egg with roast tomato, spinach, olives, haloumi and za'atar toast.

merguez sausages, $15.50

turkish breakfast, $15.90

 The meal draws to a close after plenty of laughter around the table and friendly banter from staff. We will definitely be back to eat up the rest of the menu - lunch, dinner and meze!

Thank you, Cafe Mint, for such a pleasant start to Sunday.

xx emmsy

Cafe Mint
579 Crown St
Surry Hills
http://www.cafemint.com.au/home/

Cauliflower & pea soup with roasted garlic

On a stormy, tumultuous night such as this when you know winter has definitely hit, there is nothing tastier or more appealing than a creamy, warm soup.

Cauliflower & pea soup with roasted garlic - an original recipe

1 large cauliflower, chopped roughly
1 cup peas
1 L chicken or vegetable stock
3 cloves garlic, very finely chopped or minced
200 ml thick cream
1 tablespoon butter
salt & pepper, to taste
chopped chives
grated cheese (tasty, swiss, mozzarella or gruyere)

In a large pot, bring stock, cauliflower and peas to boil. Turn to medium heat and cook for around 20 minutes.

Separately, fry garlic in some olive oil (i used truffle infused oil) until it starts to caramelise. Add to soup.


Once vegetables are soft, place in blender or food processor and whiz until smooth.

Place back in pot on low heat and add cream. Add salt and pepper to taste, and extra water if soup is a little lumpy.

Just before serving, add butter into pot and stir.


 

Serve with grated cheese, chopped chives and a dash of olive oil (all optional). Best slurped up with a soft dinner roll.

Enjoy :) xx emmsy