CAUTION: Before you continue to read on let me warn you that this was an exclusive, one night only event. So as you sit reading this, drooling all over your keyboard just be aware that the taste of you drinking back your own saliva will be as close as you'll get to tasting the amazing food we had the pleasure of tasting.
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I'm all for a good fusion. Japanese meets American (Ume Bar), French meets Japanese (Tetsuyas) or in this case South American meets Asian, Luis Tans. I love the idea of fusing together the bold and gutsy flavours of South America with the finesse of Asian food. And on paper it worked like a charm. On the plate........not so much.
When someone says to me cashew cheese or golden lattes or chia “pudding” my initial reaction is to smile politely and run in the other direction. Call me old fashioned but if I’m going to eat cheese I like it to be made out of dairy. If I’m going to drink lattes I like them to look like a latte. If I’m going to eat a pudding I want it to taste like I’m getting my calories worth.
As you continue on to read this post it’s inevitable that you will come across the word Pho a fair few times, therefore I think we should begin by clearing up the misconception of how Pho is pronounced. To the untrained eye it would make perfect sense to want to pronounce it Foe. However, for reasons that the English language cannot explain, it is in fact pronounced Fur……..don’t ask.
What do you think of when I say Bake? Warm, homemade sourdough with a fluffy centre and crunchy, nut covered coating? Sweet, delicate pastries with the crumbliest of cases and smoothest of fillings? If not it doesn't matter as I can guarantee that's what you'r thinking about now. Sorry, not sorry.
Give me a bowl of pasta and you will have officially made a best friend. Pasta is my ultimate comfort food. Bad day - Pasta. Good day - Pasta. Any day - Pasta. Once pasta hits the table the flood gates open and there is no stopping the pasta monster within. I think I've made it pretty clear how much I love pasta. So I will leave you with Osteria di Russo and Russo and one of the greatest pasta experiences of my foodie journey.
This may have been a soft launch but Chef Sasi went hard on Saturday night at his second pre-opening dinner service. The night went as smooth and as cool as this man looks. With his arms covered in tats, wearing a black Rusty Butcher cap and unshaven facial hair he may not look like no ordinary chef and I can guarantee he don't cook like no ordinary chef either.
Do you remember as a kid when Christmas was still 6 months away and you'd already given Santa, a.k.a your mum, your wish list. You would get so excited at just the thought of ripping open the wrapping paper to reveal Barbie's Dream House all pink and plastic and perfect. You would count down the days. the hours and the minutes until that blissful moment. Then when it finally arrives you race to the tree and begin tearing through presents, paper flying everywhere, your eyes searching, your heart waiting to feel the joy overwhelm you, only to discover that there is no Barbie's Dream House.....just disappointment. On a far less dramatic scale this was my experience at Ester.
When I moved from the UK to Australia there were 5 things I missed. (1) My family (2) My friends (3) A white Christmas (4) Central heating and...........(5) Indian food. It has been a long and tumultuous journey to find a good Indian restaurant that satisfies my desire for a creamy curry, fluffy naan and crispy bhaji. But low and behold, with the help of Stylrunners Julie Stevnaja and her in-the-know Indian husband Kej, I have been introduced to
The Spice Room.
I love a good pop up. I feel like I'm a member of a secret food society that somehow gets exclusive access to inside information about a one-off food event that will only occur for a short amount of time and during a limited amount of hours. It feels like no-one else knows about it and it's your little secret...but listen in, Ume's next pop up is happening on 13th December and I urge you not to miss it.
Q: What's hairy, sweet and loves the Dubke (traditional Lebanese folk dance)?
A: A group of bearded hunks who know how to throw a good street party.
This traveling truck of deliciousness (and I don't just mean the Knafeh) has been taking Sydney on a journey through a mini Middle Eastern experience. This traditional semolina dessert, so good one is just never enough, dancing that will entice even the most cautious of onlookers and perfectly groomed beards that would make any Bondi hipster envious.