Morks

For many years now, Canberra has been turning out some respectable Thai food (thank you Lemongrass and Zen Yai). With menus that rely on the classics like pad thai and chicken satay, there's plenty of wiggle room on the restaurant scene. Enter Morks, a new restaurant joining the hoohah on Kingston Foreshore. I've said it before and I'll say it again, I am quite astounded by the transformation that Canberra has undergone over recent years. It's almost a wholly different city, now rated as one of the world's most liveable. Who'da thunk it?

BBQ Pork bun. Something I had been looking forward to trying out. The pork belly was quite delicious, all in a perfectly soft bun. The addition of the desiccated coconut made it extra special. David Chang eat your heart out!

Moving from humble beginnings in Foley six years ago, Morks has found prime position in Kingston and is happily reaping the rewards. The team at the helm are siblings Mork and Benn Ratanakosol who lead the kitchen and front-of-house respectively. If you wondered about the name, you have it! A google search of "Morks" quizzically brings up Robin Williams in a bright red onesie (from a 70s sitcom). The dining room at Morks is spacious with a functional fit-out in subdued black and grey tones with spherical lanterns to spice it up. 

The Kingston Foreshore precinct, am I advertising this or what?! Source: restaurant.australia.com

The menu is a great point of interest, bringing together the best of  the beloved Thai classics with some contemporary dishes all marching to the beat of the same drum. The feature of a 64 degree egg may leave some unconvinced but the flavours are all there. I also appreciate the Pokemon reference in the dessert Jigglypuff (it's just so fun to say!), a lemon and lychee sorbet. It's a young team and the mood is kept light-hearted, all whilst maintaining their  food credentials.

Exhibit A: red duck curry with crispy rice cake. This is a massive departure from the Thai that we have grown accustomed to and that can only be a good thing. The duck was nice and tender but tended on the dry side. The curry sauce was just the ticket. A very generous portion size

I must say one more thing about the service. It ended up being quite hysterical, but in a good way. Making a rather late booking for a largish group, we were relegated to a table outside (fair enough). What we weren't counting on was the precipitous drop in temperature that night, leaving us to shiver in our coats and scarves. However, the front of house staff were a delight, happily shifting portable gas heaters all around us. We proceeded to eat our meal in what felt like the Fort Knox of heating. We literally had to extricate ourselves from the table, not just because we were spectacularly full...

Rainbow trout, tamarind reduction, fried onion, dried chilli and witlof. The wow-factor of the trout was literally lost on me. Where was the fish? Tucked under a delicious layer of rich tamarind sauce and fried shallots. Perhaps slightly overpowering for the trout, the dish still tasted great

How excitement. Morks spells great things to come for the nation's capital. Putting a modern spin on Thai cuisine is perhaps exactly what Canberra needed. What you see now are restaurants and bars that aren't afraid to flirt with the boundaries. There's a new sort of energy and exuberance that fills the air and it's infectious. My faith has been restored that "the hole" is filling up, and pronto.

"Back in my day" this space was Source: Morks

Thanks for reading!

xGourmand

Snapshot: A. Baker

A. Baker is a jack-of-all trades it would seem. Opening from 7am through 10pm, it wears the hats of restaurant, café, bar and bakery. Occupying a part of the New Acton precinct (which was destroyed by fire in 2011), this area now plays host to a entertainment and dining hub. A. Baker is a venue that seems to tick all the boxes, offering a frequently changing menu showcasing local produce and wines. Chefs Adam Bantok and Bernd Brademann are in charge of the kitchen offering dishes such as slow cooked Cape Grim beef cheek, Bredbo asparagus, peas & pickled mushrooms or a dish of Tumut River trout, smoked corn, lardo & sorrel. It all sounds rather enticing...

A sample of the pastry cabinet. A lemon meringue tart (fluffy peaks of lightly torched meringue, um hello?!). It gets me every time...

In case your were curious, A. Baker proudly lists online all the producers and providores from whom they've sourced their ingredients and wines. Sounds like one hell of a shopping list. Another big ticket is their bakery, with their house made sourdough and a selection of pastries available daily. Come for brunch or perhaps in the evening for a visit to the bar downstairs to kick the night off - or Parlour Wine Room is literally metres away. All day dining venues such as this are blurring the boundaries between restaurant/café and bar. I think that suits us just fine! 

The rather versatile dining space catering for brekkie, lunch and dinner

The design of A. Baker is certainly a talking point. With basically a blank state to work with, DesignOffice has turned the space into a functional dining room and bar on a lower level. Evidence of the fire still marks the bare walls adding an extra flicker of character. The open kitchen acts as an arena where all the good stuff happens. Industrial and chic, the space gets the job done and feels hopelessly trendy. 

The stairway down to the bar, punctuated with black and steel

The original interior which had been gutted by fire has been retained giving an abstract-painted kind of effect

Did someone say sourdough?! A. Baker is also the perfect option for the busy work crowd who can duck in for a quick coffee and takeaway lunch

A. Baker is yet another restaurant to add to the burgeoning Canberra scene. Things are definitely looking up for our previously sleepy capital. Focussing on great design, and bringing together the very best produce and wines of the Canberra region - you can't really go wrong. Perfect for any occasion, A. Baker really is a chameleon. Make tracks.

Lunch on-the-go: slow cooked pulled pork pie with vegetables. The pastry was flaky and divine, the filling nice and chunky. All topped with house made tomato sauce. A rather posh meat pie indeed!

Side salad of baby spinach, radish and Spanish onion dressed in a light vinaigrette

Thanks for reading!
xGourmand

Snapshot: Brodburger

In 5 short years, Brodburger has reached cult status in Canberra. Basically, the burgers are revered. I've never heard a bad word against them. What started out from humble beginnings in a fairly dodgy (luminously) red caravan, Brodburger has upgraded in a pretty major way to take up residence at the Canberra Glassworks in posh Kingston. The very clandestine act of purchasing a burger at the edge of Lake Burley Griffin was certainly one way to win some adoring fans (and raise a few eyebrows). The other thing is that Canberra can get bloody cold. Did I already mention that? YES. A roof and heating is definitely a good thing. Opening for lunch and dinner 6 days a week - there are many hungry mouths to feed (hundreds, in fact). 

The original Brodburger. A half pound flame grilled beef patty with fresh lettuce, tomatoes and spanish onions, homemade aioli, swiss cheese (but take your pick) and tomato relish. And let's not forget those French fries (reminiscent of Macca's fries but with less guilt)

So what's all the fuss about?  Them burgers of course! For a face sized burger (no kidding), this is your place. Go when you have a bit of time up your sleeve because you're in for a wait. But before you know it, those red baskets are plonked in front of you and pure joy ensues. Dig in to that thing, with the beef so succulent and the juices running down your fingers. Isn't there something so glorious in that moment of abandon?! The bun is fluffy soft and rather sweet. The salad, the perfect ratio so as not to detract from the patty and super fresh. I was so distracted I even ate the raw onion. If you're up for the challenge (or a glutton), give the Broddeluxe a crack (it's a monster). The burgers are pumped out here as if life depended on it. Come and get your fix.

The new and improved Brodburger, now catering for the masses (no joke). Source: Weekend Notes

Thanks for reading!
xGourmand

Snapshot: Omnivore

That ominous looking, zig-zag for a sign is the logo for the Omnivore World Tour, a 'little' known festival around these parts. Coinciding with the Labour Day long weekend and the start of Good Food Month, Omnivore is all about celebrating the up-and-coming culinary talents of the world. With a series of masterclasses and pop-up dinners over the weekend; the air abuzz with a youthful energy and excitement. This year (the second year the Omnivore tour has come to Sydney), the festival descended on the Australian National Maritime Museum for some harbour-side capers, a nifty concept unto itself.

O-MNIV-ore, or something...

Tonight's feast was hosted by chefs Pierre Sang Boyer, of Pierre Sang in Oberkampf (Paris) as well as our own Hamish Ingham of Bar H (Sydney) (another restaurant I still haven't visited yet!!!). Both like to work with Asian flavours in a rather modern way, delivering refined and innovative dishes. Pierre Sang launched himself into the spotlight after being named finalist in Top Chef 2011, France. Now, in 2014 he has two restaurants in Paris which are consistently booked out. Yet again, the great table tussle continues #firstworldproblems. Luckily this time, Pierre Sang has come to us!

You've got to love a long table and male models for waiters (pretty much)...can't complain!

Hamish Ingham, a local Sydney chef carved a name for himself at Bar H Dining, a dinky corner eatery in Surry Hills serving Chinese inspired food. With various appearances on Masterchef and a Good Food Guide chef's hat in the arsenal, Ingham is a worthy contender in this pop-up duo. This is the Eurasian dream team on paper but shall we move on to the food? The dinner consisted of five courses with matched wines, with a focus on locally sourced Australian ingredients (but of course)!

Sashimi of snapper with wasabi snow, okahjiki and shiso. My favourite dish of the night, already. We peaked pretty early here, but Ingham's combination of everything in the dish was an instant winner. A few strands of samphire, the hint of wasabi powder and the freshness of the fish - all gone in an instant!

Spinach and oyster, pomegranate. A rather curious dish for me by Boyer, a prawn cracker (not quite crispy enough) sits perched amongst diced fresh oyster and a bundle of vegetables (par cooked, slightly too textural haha) without much of a sauce. The oyster and the roe could just be there alone and I'd be happy!

Tuna andouille, bearnaise sauce. A rich sauce for a very rich and oily fish. This dish is a staple of Boyer's, a signature on the menu of In Oberkampf. The tuna itself was incredible, the grilled onion and radish just accessory

Rangers Valley wagyu rump cap shiro miso, sichuan beetroot. Ingham experiments a little by using a lesser known cut of wagyu which has been slow cooked. Perhaps more chewy than most are used to, I found the meat still be nice and tender and the sauce had a lovely depth of flavour. The spiced beets were a nice accompaniment

In the spotlight, the frantic assembly line for the dessert course. All done outside on a makeshift 'pass'

Rose geranium pavlova, yuzu curd, muntrie jam and dried strawberries. That oozy curd, I could just bottle that up and bundle it home. The meringue unfortunately was rather chewy at the bottom, possibly an issue with pre-cooking them offsite. For balance and lightness, I thought maybe a bit more whipped cream might have helped. The coriander added a nice, tangy touch to what would otherwise be a very sweet dessert

A quick Q&A with Luc Dubanchet (creator of Omnivore) and the crew, many of whom had flown in from France especially for the Omnivore program. Read: junket!

With Omnivore gracing our shores once again, here's hoping they make the trip Down Under for many years to come. It seems the Omnivore movement has been gaining some momentum and this dinner was a testament to that fact. You can catch some more glimpses from the night with the official coverage over here. At its heart, Omnivore helps to connect young chefs from around the world, promoting a strong spirit of collaboration. The best thing about these events are that they are a golden opportunity for some of the young guns to establish themselves. Even one of Boyer's youngest sous chefs (at just 19) was mucking in. This is what Omnivore is all about...the future is here!

Adios to another great evening!

Thanks for reading!
xGourmand

Snapshot: Sydney cafés VI

Isn't incredible that we are already approaching the start of Spring. August has ended with weeks of rain and blustery winds but today was something else. A clear blue sky day conducive to outdoor pursuits, a swim in the ocean or a long leisurely walk. Talk about weekend revival. With coffee in hand, once you take a sip everything seems right in the world - if only for a second. Today's post is another instalment of my cafe snapshot series. There's plenty more where that came from...!

Anvil Coffee Co

Holbrook Avenue, Kirribilli

Walk straight towards the ferry wharf and you'll find this place where you'd least expect. With a beat up pallet finish, Anvil pays homage to shabby chic (emphasis on shabby)

Anvil Coffee Co opened in late 2013 with little ceremony, literally inhabiting a nook of Kirribilli ferry wharf. Like a barnacle, it seems to have unwittingly found itself perched where waves lap quietly below. The whole concept of a café suspended over the water is rather magnificent.  And for the local ferry commuter, a god-send. The menu is sharp and succinct where magic words 'poached eggs!' and 'pulled pork!' lend an easy appeal. Pair that with some solid coffee and you've got a charming harbour oasis. But sssh, let's keep it our little secret.

Before I knew it, my soy cappuccino was already gone. I could have almost convinced myself to have another!

The Antonio: Spanish style baked beans, pulled pork, a fried egg with grated manchego and sourdough toast. Something I'd love to make at home but just 'never get around to', this dish was the perfect way to start the day. Hearty and healthy, well sort of

Buttered Arabian Eggs: poached eggs, Greek yogurt, garlic, chilli & lemon juice burnt butter with mint on sourdough. Simply and elegant, this dish represents everything you'd want in poached eggs. I must say though at $16, this veggo option is a bit steep

How to make the most of beautiful Sydney Harbour, getting schooled at Anvil Coffee Co

Lox Stock & Barrel

140 Glenayr Avenue, Bondi Beach

Pumpkin salad with kale, quinoa, red cabbage, cucumber, carrot & spinach with sesame & miso dressing. With the addition of hot smoked ocean trout, this salad is taken to great heights. Just a really nice combination, vibrant, fresh and feel-good

Ah Bondi, how I've missed you. I always find myself waiting way too long between visits because it really is a lovely spot (and world famous with good reason). Home of barefoot surfer types, bleached hair and real-fake tans; Bondi locals take coffee and brunch rather seriously. With eyes firmly set on whole foods and promoting 'farm to table' eating, Lox Stock & Barrel is a deli with a difference. With some loose Jewish influences, LSB is cranking out some very fine sandwiches (read: bagels!) and delicious salads. And to further sweeten the deal, they're now open for dinner 4 nights a week. Why do we even bother to cook at home?! Be warned though, the weekend queues aren't to be sniffed at.

Pretty in blue: my obligatory cappuccino, a fair effort by LSB

Grilled, spiced Albacore tuna panini with jalapeños, miso dressed slaw and cucumber. The tuna was cooked well to medium-rare. The biggest challenge was actually eating the thing trying to avoid sandwich-filling spillage. First. World. Problems.

Hot smoked ocean trout salad with beetroot, freekah (I just love typing that), rocket, shaved fennel, mint, zucchini, caramelised walnuts with lemon & buttermilk dressing. This one was a masterclass in modern salad making. Gone are the days of garden salads with boring lettuce, tomato and cucumber! The caramelised walnuts basically sealed the deal, so nice

Yes, it's a bit of a squeeze but LSB does some great food and is probably worth the wait

Thanks for reading boys & girls!

xGourmand

Snapshot: Sydney Cafés V

Sydney is now home to a swathe of new cafés, quickly swelling to Melbornian proportions (well, almost). Quite frankly, the industry has become a rather perplexing beast swaying under the pressures of sky-high rent, keeping up appearances on social media and somehow having 'an edge' over everyone else. Because let's face it, the standards of coffee and café fare at the moment are nothing to be sniffed at (go us :D). Now the rest of us can go forth and reap the spoils! Sydney café society is very much alive and kicking, particularly in the Inner West. Suburbs like Chippendale, Enmore and Marrickville are running red hot at the moment. Here are a few that are leading the charge:

Brewtown Newtown

6-8 O'Connell St, Newtown

I may just have a thing for great typography and signage. Here are the 23 karat gold leaf efforts by Lynes & Co Source: Lynes & Co

Ever since my time as a bright-eyed and bushy-tailed undergrad (back in the day) I've always had a soft spot for Newtown. Not only for its accessibility and character but also all the cafés, bookshops and quirky boutiques that line King Street in their dozens, not to mention $6.50 thai food. It's utterly irresistible. It's a little cultural hub and if I ever lived there...I might never well leave! Ever since opening last year, Brewtown Newtown has had a dream run. I'm thinking the alliteration might have a role there. Taking over the old Berkelouw bookshop site with an 'industrial' revamp, this airy space is now home to a café, micro-roastery and boutique of nice things in O'Connell Street Merchants upstairs.

And so, the battle of the coffee ferns ensues... After watching the Latte Art Smackdown at the Aroma Coffee Festival this year I have a new appreciation for the pouring of milk. Crazy. Person. I feel as though coffee in Sydney has reached a plateau, but in a good way. Not quite to the ridiculous standards of Melbourne (ruthless) but we try!

It's a familiar story, these lads (and ladettes) are serious about their coffee.  Sourcing green beans from a far off plantation in Panama, they are then roasted onsite where all the magic happens under the name of Gnome Coffee Merchants. Brewtown prides itself on showcasing seasonal blends as well as single origin brews. Take your pick from espresso, cold drip or filter; it's all there and if you don't know what I'm going on about, just order your go-to like I eventually did. A regular cap, s'il vous plaît! The menu is nice and concise with options appealing to all. I zoned in on the most unhealthy thing on the menu - there were cronuts involved. I have to say that Brewtown is hitting all the right notes with their set-up. Definitely worth a try if you can get a table! Good luck with that.

Baked polenta with mushrooms, grilled asparagus, poached egg & parmesan ($15). A super popular dish on the Brewtown menu, this is a lovely combination perfect for lunch or brekkie. The eggs were poached well, with the polenta to mop up all the yolk

Elvis burger: ground beef, savoury cronut, canadian bacon, gruyère and mayo with chips and relish ($16.50). It looks half eaten but actually this was the perfect serving size considering how calorie laden every mouthful was. Hidden under the innocuous disc of cronut was a proper hamburger, and very indulgent at that. The relish was a nice touch and potato wedges go with everything...

Bion Societé

Cnr Layton & Lambert Streets, Camperdown

A decent cappucino, or maybe I was just dying for caffeine at that point!

Not far from Sydney University or RPA, Bion Societé is tucked away from the chaos of Parramatta Road. Like a suburban oasis for locals, this is the perfect local coffee shop by all accounts. The interior is quite striking with floor to ceiling windows, larger communal tables and a green wall. With a very warm welcome we are ushered to our table, crowned with a huge pot plant which I discreetly pushed to one side. With coffee orders placed, I was already in my happy place.

Another rather swanky and super appealing café interior Source: Bion Societé

Chef Cherag Baria and the team have devised a very thoughtful café menu featuring plenty of crowd favourites from the all day breakfast  as well as a few dishes with a Bion twist. The crispy skin ocean trout dish with harissa looked delicious! As soon as the dishes hit the table we were pleasantly surprised by the care put into the plating. From the get-go I was pretty impressed by the whole package. The food was also a cut above (in the café food stakes) with a nice attention to detail. A big tick from me!

Persian breakfast: oven baked eggs and spiced lamb slowly cooked in tomato, capsicum, ricotta & coriander sauce with toasted sourdough ($21). The eggs were perfectly cooked, nice and runny to trawl through the dish. A good effort although I do look back fondly at Kepos Street Kitchen's version

Smoked salmon stack: sourdough toast, avocado puree, feta, smoked salmon, trout roe, fresh herbs, pesto olive oil & marinated black olives ($14.50). A thing of beauty, you wouldn't dream of doing this kind of fancy work at home. And the perfect serving size

BION Café breakfast: 2 eggs (cooked to your preference) with caramelised tomato, herb butter, mushrooms, chorizo, bacon, wilted spinach & toasted sourdough ($20). Old faithful = the perfect hangover cure (not that we were hungover :D)

Thanks for reading!
xGourmand