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Archive for the ‘Eatin’ and boozin’’ Category

December 21st, 2009 by Rose

Braza Churrascaria, Leichhardt

Attn: FFY will be taking a break over Christmas and New Year because dammit, I need it. I’m also v. tired and slightly anxious so I don’t really feel like being funny. To make up for it,I’ll write the entry out and stick a joke at the end, deal? So just scroll down to end if you want a laugh. For bad photos and mediocre writing, keep reading.

To celebrate my SO’s birthday we booked a table at Braza Churrascaria in Leichhardt. They do all-you-can-eat Brazilian barbeque and my SO, being a big fan of flesh, was very keen on the idea.


I started with alcohol. This counts as bread.


They give you a thingy what’s in the picture above. If you want to keep eating, place the thingy so the green bit is on top. You lay it down on its side if you want to take a break, and place the red bit on top if you want to stop eating and want them to clear your plate. They only give you one of these things per two people so make sure you sit across someone who shares the size of your appetite.


The all-you-can-eat menu includes all the sides. Above is a plate of deep fried cassava, polenta and banana. The fried bananas were absolutely amazing. The insides were pleasantly squidgy and sweet, which is like my perfect texture for banana fritters. The cassava is good, dunno about the polenta. It’s okay but I didn’t eat it again after tasting one – it was bland and I’m not a big fan of the texture.


Delicious potato salad topped with heaps of crispy deep fried shallots. I love the contrast between the creamy potatoes and the crunchy shallots. Pimento reckons his mum makes better potato salad (I agree, but it’s still yummy).


Garlic breadcrumbs (not sure what it was for so I just added them on everything) and a very flavourful tomato salsa. There was also a green salad but I didn’t bother taking a picture of it. The salad tasted like leaf vegetables.


Pickled chillies arranged in order of heat. The gourd-like red ones are the least hot, then you go counter-clockwise until you get to the tiny ones. I was a wimp and cut up my green chillies into at least 5 sections before eating them.

For mains, we had:








Mea Fish

The highlight for me was definitely the beef ribs (3rd photo). It was nice and fatty and had a crispy exterior, man I can feel my arteries clogging as I’m writing this. The above is of course a very small sample of the stuff that we had oh god it just kept coming. Below is a full list of meats available for the traditional churrasco, which was what we went for:

Picanha – Rump Cap
Costela – Beef Rib
Fraldinha – Thick Flank
Maminha – Tri-Tip
Cupim – Hump
Scoth Fillet – Noix
Picanha c/ Alho – Garlic Rump Cap

Linguiça – Sausage

Coração de Frango – Chicken Hearts
Coxinha da Asa – Chicken Drumettes
Sobre Coxa – Chicken Thigh
Frango c/ bacon – C. Breast w/ Bacon

Costelinha de Porco – Pork Ribs
Paleta de Porco – Pork Neck
Pernil de Porco – Pork Leg

Pernil de Carneiro – Lamb Leg
Alcatra de Carneiro – Lamb Rump
Costela de Carneiro – Lamb Ribs

Camarão – Prawns
Peixe do Dia – Fish of the day

Availability of the above varies from night to night. It does feel a bit like they keep bringing the same things out for the first half of the night and only got the more unusual things (ribs, prawns) much later, which is a shame because by then most people are too full to try them. The meat tends to be on the salty side as well, but servings are generous and the meat are of decent quality. I found that a couple of the cuts of beef were overcooked (they tend to vary in doneness as they come out of the grill), but everything else is nice and juicy.

Service was good – if you want one of the skewers that’s going around you might need to wait a little while. I’m not sure if the people taking the skewers around have like a predetermined route they need to take for all the tables or what, because certain things don’t seem to reach us unless we ask for them. They’re v. friendly though and are patient with requests for more than a slice of meat at a time.

I had a 100% vegetarian day today because my stomach feels like someone’s placed a brick in it. Fibre is highly recommended for the morning after.

Braza Churrascaria
13 Norton St, Leichhardt
(02)9572 7921

Oh oh I gotta show you this cake I got for my SO’s birthday:


Custom (Mod-ded? Har har please tell me you got that joke) birthday cake by Valerie of Love and Cake. I ordered a carrot cake, which was nice and moist and not too sweet. She also threw in some free Christmas cookies because she’s awesome.


When a clock is hungry it goes back four seconds.

(Courtesy of Pun of the Day)

December 18th, 2009 by Rose

Na Zdrowie, Glebe


I had my Polish food cherry popped on Tuesday Wednesday. We were invited to dinner at Na Zdrowie by a friend with Polish background, who promised “something different”. Let’s call him Legoman because I’ll probably reference him a couple of times in this entry. Also at dinner was Sydney Veggo of Beyond Pesto.


Festive cock. Look, if I didn’t say it someone else would’ve.


Interior of Na Zdrowie. It’s a pretty small restaurant – cozy, but it gets noisy. The lighting here is, ahem, romantic. I’ll have to apologise in advance at how shit the pictures turned out. Time to save up for a proper DSLR, y/y? (photography lessons more like)

We had kompot to start, which is a very refreshing drink made of boiled dried fruit. Na Zdrowie’s kompot is lightly spiced with cinnamon. I feel bad because Legoman was like “Did you take a picture of the kompot? Did you?” and I’m like “yeah brah no worries” and when I checked my memory card tonight it turned out I didn’t. An arse is me!


My SO ordered deep fried mushrooms as his entree. I could have eaten a whole box of this stuff, it’s genius. Crispy on the outside, squidgy on the inside and served with a tangy, creamy sauce.


On Legoman’s recommendation I ordered the sledzik (pickled herring) as my entree. The herring fillets are wrapped around slices of apple, capsicum, onion and pickle on top of a creamy dill sauce. This is probably my favourite dish of the night. I’m already a big fan of strong tasting fish, but the contrast of textures and salty-sour-sweet flavours are a winner. This was actually a pretty big serve and I would have been happy to have just this as a main.

SV ordered the barszcz (beetroot soup) as her entree, which had tiny dumplings at the bottom of the bowl. I did take a picture of it but couldn’t edit it enough that it won’t look like blood, so I left it out.


Bread for the herring and soup.


Both SV and I had vegetarian pierogies (dumplings) for our mains. SV asked for a combination of the potato and mushroom/sauerkraut pierogies and I followed suit.The pierogies are served with a mushroom sauce.

If you know me, you’ll know that I have an intense and lasting romance with carbohydrates. With my love of carbs comes a slight guilt. It’s kind of like finding your first cousin hot – perfectly legal but slightly wrong. So, dumplings stuffed with potatoes? This hot carb-on-carb action was a whirlwind affair where my tastebuds were swept off their, uh, feet and my cellulite screams at me to be rational. Then I remembered it has cheese, therefore has some protein content in it and is perfectly OK.

The mushroom pierogies weren’t as exciting for me, but that’s because I can only have so much sauerkraut before my tastebuds start to rebel.


Red cabbage. It’s sweet and goes very well with the pierogies. Legoman also ordered a cucumber salad thing in sour cream but I hate cucumber so I didn’t take a picture of it out of spite.


Legoman has this very pretty looking meat skewer affair with what I think is horseradish sauce.


Legoman’s friend and SV’s partner had bigos, a stew with meat, sausage and cabbage. I only had a bite but it was pretty good. Sauerkraut again though, so… you know.

My SO and Legoman’s wife had the stuffed cabbage. It’s basically cabbage, right, stuffed with veal mince and served with a tomato-based sauce. I took a picture of that too but there wasn’t anything I can do with it that won’t make it look like bloodied brains on a plate. I thought it tasted slightly bland.



I can’t remember what this one is called, except that it’s ice cream and the description promises a “flaming dressing”. This picture is taken at a shit angle because I was trying to take it super fast, fearing that the flames will die out before I can take a picture. I put away my camera and you know what? That shit burned for ages.

There wasn’t actually a flaming dressing – it had a berry sauce and they set the sugar cube next to it on fire. It came with a marshmallow biscuit that kind of tasted like Arnott’s Chocolate Royals and a bar biscuit that I can’t even remember tasting. It was a bit of a disappointment to be honest, but hey, it’s on fire!

The kompot, entrees, mains and two desserts cost about $40 per head. Servings are crazy massive and I would highly recommend not eating anything 12 hours prior.

Na Zdrowie
161 Glebe Point Rd, Glebe
(02) 9660 1242

Any enquiries re: pronunciation should be directed to Legoman or your Polish friend.

ETA: It’s come to my attention that eatshowandtell has written a review of Na Zdrowie as well – so go and read that one if you want pictures of food that actually do them justice!

December 7th, 2009 by Rose

This and That

If you’re too lazy to follow me on Twitter but for some reason still want to follow the blog, the handy chart below shows that the best day to check FFY is Sunday:


Please note though that (a) I’m very bad at Maths despite Asian ethnicity and (b) I’ve been known to make shit up sometimes (a lot).

Some stuff what I’ve had this week:


My SO’s green eggs and ham from All About Romana’s, Balmain. Scrambled eggs with pesto and fetta, served with ham, toast and rocket leaves. The eggs are delicious, but my SO thinks it could use a bit more fetta.


My vegetarian big breakfast from All About Romana’s. Ehhhhhhh. The best bit of this breakfast was the spinach, eggs and toast. I don’t know, the rest of it tasted kind of gross to be honest. The texture of the mushrooms was pretty strange – very dense and a little bit like tinned champignons. The “hash browns” are the grossest bit though. When I got them I was like AWESOME FRIED POTATO PANCAKE-FRITTER LOVECHILD and well there’s no reason why they wouldn’t be awesome but when I bit into them all I tasted was raw batter, and the insides ooze out in a very unappetising way.


Delicious tofu ramen from Ichiban Boshi, Galeries Victoria. I’ve always loved the ramen there and I was stoked to see a vegetarian option. I’m doing this thing at the moment where I try and stay vegetarian (pescaterian occasionally) for breakfast and lunch. The tofu ramen has generous slices of tempura-battered tofu in a miso-based soup.


Maple latte from Vargas Bar Expresso, Newtown. I found out that day that the combination of maple syrup and coffee is a delightful taste sensation.

I also went to Redoak pub for dinner this weekend but that probably deserves its own post.

December 6th, 2009 by Rose

Pistachio and Rosewater Cupcake

Food porn post coming, but just needed to post this first:


Pistachio and rosewater cupcake, recipe from 500 Cupcakes.

I’ve only started learning to bake so I was well chuffed when this turned out OK. The cake bit is delicious – very fluffy and moist. Dunno about the icing though. I’m not a huge fan of cream cheese icing but it goes well with the rosewater. Also, I need to invest in a dropper for food colouring. That’s some lurid pink right there.

November 21st, 2009 by Rose

Yogen Fruz, World Square


Yogen Fruz is kind of like the Cold Rock of frozen yoghurts. You pick a yoghurt – low fat vanilla, low fat chocolate, no fat vanilla and no fat no sugar no joy vanilla – and you blend it with fruit or top it with stuff. So uh, not really like Cold Rock.

Their frozen yoghurt is supposedly guilt free – a small serving of their low fat vanilla has about 120 calories (10% of your daily calorie intake if you’re on a diet) and 3 grams of fat. I’ll admit to only trying it because I love love love their logo and shop design. I mean, pastel blue and pink with a smiley face? Sign me for that shit.


The first time I tried Yogen Fruz I bought a no fat no sugar vanilla blended with strawberries. When I had it I thought it tasted kind of shit (the no fat no sugar was a bad idea in hindsight), but I switched to low fat vanilla the second time and was hooked. It’s very creamy and tastes decadent for something that’s only 120 calories. It’s pretty expensive at $4.25 for a small serving (no discounts for plain, bah) but a small serve is pretty big.

I didn’t get a picture of the yoghurt today because I was trying to balance two bags and was feeling pretty self conscious about taking pics when I’m on my own, so here’s an MS Paint version of it:


I’d recommend it if you’re on a diet and want something light for dessert, but at that price it’s not something that I’d get regularly.

Yogen Fruz
Lower Ground Floor, World Square
680 George St., Sydney

Because I was feeling self-righteous about having a “good” dessert, I stopped by Adriano Zumbo to check out his new collection of cakes and got this:


I can’t remember what this is called, something like Aleissa’s Got Nice Buns or similar. Their website isn’t updated with the new range of cakes yet so I can’t tell you what’s in it. I’m pretty sure the green stuff is made with pistachios though.

November 15th, 2009 by Rose

Bits and Pieces

If you’ve been paying attention, you’d know that I bought a red capsicum chilli relish from the Newtown Festival. It’s by a company called relish this.

Capsicum chilli relish
I fell in love immediately with the packaging, because I’m a sucker for well-designed product packaging (I once bought a $4 “water for women” because it was purple – marketers take note). I mean geez you’d have to be made of stone to not smile at a logo with love hearts on it. Also I’d buy any food products with the word “feisty” on them (marketers take note).

When I was at the festival I had a bit of the relish on a cracker with cheddar cheese. This stuff is really damn good. It was sweet but not cloyingly so and the sweetness nicely complements its spiciness. The relish has bits of currants and apples that will go nicely with anything cheesy or salty. This particular relish is available in both mild and feisty, but to be honest I wouldn’t get the milder version because I find most relishes too sweet for me if it’s not spicy. Still, I love the product and you should buy truckloads of it because (a) it’s delicious and (b) the people behind it seem awesome. Go forth and spend!

Once I tasted the relish I knew what I wanted to do with it. Here’s tonight’s dinner:

Lamb burger
Lamb burger made with tagine spice mix and fetta cheese, topped with capsicum chilli relish. Man everything went so well together I feel like another one even as I’m typing this.

In other news, The Cupcake Factory recently opened a store in Balmain. I bought a cookies and cream cupcake today.

It’s very pretty, and the cake bit is OK but the icing is too sweet for me. This was $4.

My favourite cupcake place is still Ghermez as it’s the only place I found that doesn’t use overly sugary icing. Sorry Cupcake Factory, I really wanted to like you.

November 14th, 2009 by Rose

Clem’s Chicken Shop, Newtown

After giving up KFC a few years ago, there’s only one place I go to for Western-style fried chicken – Clem’s Chicken Shop.

Clem’s is a Newtown institution much like Istanbul on King. It’s the perfect place to go for the post piss-up carb and grease fest.

Clem’s menu board. They have both BBQ and fried chicken. I’ve heard that the BBQ chicken is quite good but I’m there for one thing and one thing only.

It’s… beautiful.

If you want to be fancy about it I suppose you can get some vegetables.

My dinner pack – 3 pieces fried chicken with a mountain of chips. Where do I even start describing how good this is? It’s like KFC, but 10,000x better and probably laced with heroin or similarly addictive stuff, not that it needs any. Not with that tasty, crispy chicken skin with just the right amount of fat that cracks so delightfully between your teeth. Everytime I’ve been here the chicken and chips have been freshly fried and piping hot. No lukewarm dry chicken for Clem’s clientele.

You see, Clem cares.

If there’s one thing you never have to worry about here, it’s the portion sizes. My dinner pack costs $9.60 and will comfortably feed two (you know, if you don’t mind sharing). Large chips cost $2.50 and is the approximate size of a 3 month old baby.

There’s only one thing I find slightly distressing about Clem’s.

What is this? Why is it with the vegetables? I swear to god that everytime I come here it looks EXACTLY like this. With the same amount of… stuff taken out. The world is a strange and confusing place.

Afterwards my friends and I wandered down to Civic to grab a movie to watch while waiting for all the food to digest. I found this:

And I thought FUCK. YEAH. I mean check out that cover. How can this NOT be good?

I found out later that despite an excellent premise, this isn’t very good at all. Read: a steaming pile of shit (redeemed only by that scene where the shark attacks a plane). It’s so cheaply made they had to recycle the 5-minute CGI scenes they have throughout the movie. I mean seriously guys you can’t use the 5 minutes for an 85 minute movie. They probably realised that halfway through making the film though because they padded the rest of the movie out with stock footage from National Geographic docos. The icing on the shit cake though has got to be the sex scene so awkward, my libido packed up and took the rest of the week off. I was experiencing so much second hand embarrassment at the “acting” that I nearly stopped the film halfway. But no, I watched the entire thing. It had so much potential, and I was let down.

Wait, this is a food blog.

Clem’s Chicken Shop
210 King St., Newtown

PS: Fun continuity error in Mega Shark versus Giant Octopus: In the first scene with Emma McNeil, take a close look at bits where she’s pressing the buttons on the submarine console and when they cutaway to her face – you’ll notice that she has black nailpolish in the button scene but not others. I’m suspecting that the button bits are taken off another movie and spliced in.

November 11th, 2009 by Rose

Zumbo Macaron Report

I was going to do a blow by blow (I checked Google to see if I’m using this phrase right and one of the first few sites was a blowjob tips site so thought better of it) full on report on all 12 macarons that I got, but thought it was excessive. Plus I’m lazy. So here’s the condensed version.

Remember these suckers?


Last Saturday me, my partner R – I should probably think of a better pseudonym for him sometime – and pimento of nastybun girded our loins and did a taste test of the 12 macarons to see if we can match up the taste to the flavours they’re supposed to be. Some were hits, most were delicious and a couple were a bit on the meh side.

Read the rest of this entry »

November 7th, 2009 by Rose

Pomegranate Thai, Balmain

Pomegranate is my favourite Thai restaurant. It’s more expensive than your standard Thai restaurant but the thing about it is that it doesn’t serve your bog standard Aussie Thai fare. Pomegranate has amazing blackboard specials you can’t find anywhere else. My friends and I had these for dinner:


Deep fried spicy whitebait in betel leaves. Ohhhh crunchy crispy salty goodness and the slight bitterness of the betel leaves om nom nom nom. I’ve always associated betel leaves with the chewing practice because my late grandmother did it and I was absolutely fascinated with the process. Actually eating it was a new experience, but I welcome it with open arms (as long as it’s accompanied with deep fried whitebait).


Taro dumplings filled with pork mince and peanuts – a blackboard special. This and a few other dishes have Thai names that I can’t remember. It’s served on a witlof leaf. I found out tonight that I’m not a huge fan of witlof but it was still good. Love the contrast of the pillowy taro dumpling and crispy insides. The shape of the actual dumpling creates a civilised party in your mouth, complete with its best silver tea service.


Pork spare ribs served with two sauces (not pictured) – tamarind and sweet chilli. The meat was falling off the bones and melt-in-your-mouth tender.


Spicy deep fried crispy barramundi with salted duck eggs (blackboard special). This is the best I can do with the picture, sorry. The sauce tastes like pad prik king, but I’ve only ever had that dish once so I’m probably not the best person to ask about that sort of thing. Alls I know is, it’s bloody addictive and my friend scraped every last bit off the plate. He does that all the time anyway but the scraping was accompanied with heaps of praise and not just desperation.


Banana flower salad with creamy tamarind dressing and poached chicken (the white bits). I think the chicken was unnecessary – the salad was delicious on its own.

DESSERT TIME! The desserts are always blackboard specials.


Passionfruit and chilli sorbet. The chilli gets a little bit overwhelming and I don’t like passionfruit, but the two people who had this gave two thumbs up.


My friend and I shared this one – it’s black sticky rice, mango and coconut cream ice cream. My friend was greedy and wanted one dish for himself but we’re glad he didn’t – this was bloody huge and probably had the meat off one whole mango. This was v. good but the black sticky rice was crusty in some places.

Servings are crazy big. The above cost us $40 per person and we were dying from the amount of food we got. Service tends to be a little bit slow but very friendly. Book in advance on Friday and Saturday nights and prepare for a bit of a squeeze – it’s not a big restaurant and the tables are small.

Pomegranate Thai
191 Darling St. Balmain
(02) 9555 5693

October 28th, 2009 by Rose

Malaysia 2009: Banana Fritters

This is my last Malaysia post for this year, promise.

I miss banana fritters when I’m Sydney, because we don’t get the right sort of bananas and I can’t be arsed deep frying anything. Thankfully deep frying is a large part of any Malaysian household and is one of the easier things that my mum makes for breakfast. You read that right. DEEP FRIED BANANAS FOR BREAKFAST.


The batter is just plain flour, a bit of rice flour, water and a pinch of salt. Sometimes my mum adds a bit of turmeric for colour.


My mum has mad bling.


They start out healthy and end up DELICIOUS.


The bananas were “kelat” – there’s no exact word for this in English but it means bitter-ish… kind of – so I had it which chilli sauce. Ohhhh yeahhhh

Bonus picture:


Malay kuih made with glutinous rice flour.