All manna of meatballs at Ballers Polpetteria

ballers_polpetteria

Meatball manna

A menu featuring meatballs is a boon in my book, so a menu comprised entirely of meatballs is nothing less than a culinary windfall. Kris Schiller has put all his eggs in one basket, or rather all his meatballs in one polpetteria, which is located amongst a potluck of eateries on Sydney’s Enmore Road. Continue reading

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Filed under Restaurant Reviews

A freezer stocking frenzy

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I’ve been stocking up the freezer. I’ve amassed quite an edible stash. There are 35 double portions of hand-made meals in plastic containers, plus 10 single portions of random things. That’s 80 individual meals, frozen in time.

There’s a good reason for this bizarre hoarding. We have just embarked on a back-of-house extension and kitchen renovation, which will render us kitchen-less for about eight weeks. The fridge-freezer and microwave have been redeployed to the dining room: we’ll be eating defrost/reheat-style for several months. Continue reading

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Filed under Food Issues, Reflections, Uncategorized

Getting healthy with Hugh Fearnley-Whittingstall

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Hugh Fearnley-Whittingstall, I may just have crush. On your food that is, and your philosophy, and your stunning new cookbook, River Cottage Light & Easy. I’ve heard a lot about you Mr Fearnley-Whittingstall, but I never endeavoured to get to know you. You were just some crazy-haired, outdoorsy, wellington-booted, wooly-jumpered, British farmer-chef with a cult-like following — which is not really my kind of thing. For my recipe fix I relied on chefs closer to my Sydney home, or proponents of the cuisines that I adore, such as Thai, Indian, and Mediterranean. That is until I decided to take an even healthier approach to what I’d always considered to be a relatively healthy, home-cooked dietContinue reading

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Filed under Book Reviews, Chefs, Produce, Recipes

Zeus: a Greek street food phenomenon

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Souvla filled pita (Photo: Courtesy of Zeus)

What do you get if you combine a restaurant named Zeus, a co-owner called Costa and skewers of meat, or souvla, slow-roasted over hot flames? Answer: an innovative Greek street food venue that has customers queuing outside and the intoxicating aroma of char-grilled meat wafting along nearby suburban streets.

Zeus opened just four months ago and already has a cult-like following. The sleek interior, where just about every table is full and an infinite queue of customers order souvla to go, says this is not beginner’s luck. Continue reading

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Raising backyard chooks: why it’s not all it’s cracked up to be 

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Fresh eggs are one of the benefits of raising chickens at home

I’ve been on the chook roster at our community garden for over a decade: happily putting their little feathery butts to bed on Saturday evenings and mucking out their stilt-house (it has rafters for straw storage, perches for roosting and plenty of nesting boxes for the all-important egg laying). I’ve fed, watered, medicated and even chauffered them to the vet, on the odd occasion. The rewards have been great: more fresh eggs than I could possibly count and watching with wonder the pecking order and hierarchal shenanigans of a suburban hen house.

But would I raise chooks in my own backyard? Probably not. Unfortunately, plenty of people come to this same conclusion after they have acquired chooks. How do I know this? Because I’ve seen the ignorant ramifications of it more times than I like to remember. Continue reading

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Filed under Reflections