96 Kepos Street, Redfern
Sprouting up in the old Strangers with Candy Restaurant site on the Waterloo side of Redfern, Kepos Street Kitchen is already winning praise with locals and the media. Chef Michael Rantissi, formerly of Bathers' Pavilion is at the kitchen's helm, adding some Middle Eastern flair to the expansive café menu. Another thing worth mentioning is that they are also open for dinner Wednesday - Saturday. So for a reasonably priced night out i.e. mains under $30, KSK is a good bet. If you can get a table that is!
|Jill Dupleix rates it: Soft baked eggs and tomato shakshuka, coriander tahini, sourdough $15. A signature dish of sorts, this is a fantastic way to start the day. Oozy baked eggs and a fair whack of paprika, plus carbohydrate for mopping up is mandatory.|
|Tucked away on a leafy corner in Redfern, Kepos Street Kitchen is the place to be rain, hail or shine. Photo credit: Kepos Street Kitchen|
With a pared back interior, KSK welcomes you with open arms and a rather impressive spread of cakes and other bakes on the front counter but more on that goodness a bit later ;). It really is a miniscule place, with the kitchen hidden in what looks like the garage. Be warned that on weekends you could be in for a bit of a wait, it gets rather packed rather quickly. Early is probably best if you can even fathom setting an alarm for a Saturday...
|It's curious that I've tried coffee from the Grounds without actually having been there. For the record, it ain't bad but I refuse to queue up over an hour for breakfast!|
You know me, I couldn't resist a little early afternoon tea...
|This is a particularly hedonistic close-up. Enjoy.|
If I had my way, I could probably eat my way through the day at Kepos Street Kitchen. Rantissi does a brilliant job of lifting the reputation of the neighbourhood café. Good coffee, great food - it really is a simple formula but often so difficult to execute (in this economic climate, amongst other things). The rave reviews about KSK certainly weren't lying. Take a gander, have a taste.
And now a quick recipe to whiz up in minutes, literally
KSK Green Tahini recipe from Delicious magazine (April 2013)
Suggested to be served with felafel or to dollop on that lush shakshuka! One batch makes a 3/4 cup
2 bunches coriander, roughly chopped
1/2 cup lemon juice
2 garlic cloves
1/3 cup tahini paster
1. Whiz coriander and lemon juice in a blender until combined
2. Add garlic and tahini, then blend until smooth
3. Season with 1 tsp sea salt
Have fun and thanks for reading!