Vapiano, Sydney

vapiano-sydney

  • I’m not quite sure how to describe Vapiano.
  • Upon entering, I was handed a chip card to charge my food and drink to.
  • Then, I joined my friend at one of the tables and we were left to our own devices to peruse the menu whilst taking in the bar, basil plants sprouting on the tables and individual food stations serving pizza, pasta and salad.
  • I suppose you could say that it’s a bit like a mini food court.
  • I placed an order for the Verdure pizza (grilled vegetables, fresh mushrooms on homemade tomato sauce and mozzarella) and was given a buzzer.
  • Leaving the buzzer with my friend at the table, I proceeded to the pasta station for the Gamberi (prawns, spring onions and fresh tomatoes in homemade tomato sauce) with some wholegrain pasta.
  • There was a certain thrill from watching the pasta ingredients sizzle and steam in the pan before everything was transferred into a generously sized bowl.
  • I wish there had been more clarity on the “grilled vegetables” component of the pizza as it turned out to be capsicum.
  • The base was thin, mostly crisp but the pizza lacked character (definitely a far cry from Mad Pizza).
  • The pasta was also lacklustre, though there was a good amount of prawns.
  • I appreciated the fresh ingredients aspect of Vapiano, the relatively spacious interior and friendly staff but wish the food had been more fragrant and tasty.
  • However, it may have been erroneous ordering on my behalf (at least where the pizza was concerned) so I’m willing to return for a second round at some point in the hopes of having a more adequate food experience.

Din Tai Fung, Sydney

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  • Dumplings are delicious morsels of food and Din Tai Fung proclaims to have “the world’s tastiest dumplings”.
  • I don’t know how they rate on a global scale but I can attest that Din Tai Fung’s xiao long bao are extremely tasty.
  • The thin and delicate pastry holds a tender pork centre that is surrounded by a flavoursome broth.
  • It’s a little bit like eating a pillow or cloud of yumminess as the soft meat combines with the pastry and a subtle ginger note gets added from the broth.
  • Not to get too carried away here by a steamed pork dumpling, but having tried various other things from the menu on numerous occasions (e.g. Shanghainese style drunken chicken, calamari light battered & served with a dipping sauce, crab meat & roe with pork dumpling), I always come back to the conclusion that the only thing worth eating at Din Tai Fung is many, many servings of xiao long bao.
  • On a final note, they’re not created equally:  the xiao long bao at World Square taste much better than those offered at Westfield Sydney.

Mad Spuds Cafe, Surry Hills

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  • Do you like potatoes?
  • I love them.
  • My recommendation for Mad Spuds Cafe is not to get distracted by seemingly “interesting” dishes on the menu e.g. Vegan Brekkie Stack.
  • Stick to the specialty that’s proclaimed in the name.
  • More specifically, go for the Potato Nachos.
  • Potato Nachos consist of potato skins that are dusted in a sprinkling of flavoursome paprika powder, served with some minced beef, guacamole and sour cream.
  • The potato skins are crisp and tasty.
  • The minced beef veers slightly on the too sweet side.
  • The guacamole is fine, though I wish there was more of it.
  • All in all, worth checking out if you’re in the mood for a potato fix.

What I Made – Red Bean Brownies

red-bean-brownies

I’ve yet to try making traditional brownies. To be honest, the sheer amount of chocolate, sugar and butter that seems to be involved scares me a little. I followed this recipe pretty closely but did make some substitutions:

  • I couldn’t find black beans so I used red kidney beans instead
  • Not being vegan, and not having flax on hand, I used actual eggs rather than flax eggs
  • I measured out the amount of sugar specified (1/2 cup) but only ended up using about 2/3 of it

Notes

  • The mixture was a bit too dry so I added a few tablespoons of water bit by bit to help with combining all of the ingredients.
  • I whacked the batter into a square tin to bake for around 20-25 minutes at 180°C, and then left it to sit in the oven for a little while with the door open.
  • The texture of the brownies was quite soft and on the fudgier side due to the lack of flour. I’d describe the taste as rich and dark. You cannot taste the beans but I do attribute the slight creaminess of these brownies to the usage of beans.
  • I should have added some walnuts to provide a bit more complexity.

What I Ate

foodversation_what_i_ate_8

Breakfast: Overnight oatmeal with chia seeds, cacao powder, desiccated coconut and dried mulberries  + banana spread with peanut cacao butter

Lunch: Sweet potato, hummus, carrots, chicken and baby broccoli

Snack (not pictured): Peach + cashews

Dinner: Rice with cauliflower, tofu and meat + Quest cookie dough bar (this was actually a pre-dinner snack)

Snack: Blueberries + some potato (not pictured)

Alrose Garden, Strathfield

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  • I’ve lost track of how many times I’ve eaten at Alrose Garden.
  • It’s a decent place for Korean food, albeit the menu is somewhat limited.
  • This doesn’t bother me too much because I’ve pretty much nailed down what I like to eat in the form of their seafood + vegetables + rice cakes dish (the udon variation used to be my go-to until I discovered an appreciation for rice cakes) which packs a decent flavour punch with a kick of chilli.
  • There’s also a noodle and dumpling dish that is simple, satisfying and has a homey taste.
  • It should be noted that Alrose Garden’s claim to fame (as far I as know) is their chicken schnitzel.
  • It’s ginormous and served with an interesting sauce that’s slightly tangy, as well as some rice and greenery.
  • The schnitzel is not shabby at all but it’s always hard to tear myself away from the rice cakes.
  • Anyway, Alrose Garden is one of my go-to eating places in Strathfield – yummy, reasonably priced, not too cramped and okay service.