Self-actualisation is at the top of
Abraham Maslow's hierarchy of needs pyramid. To quote Abraham about
self-actualisation, he said: "What a man can be, must be". Speaking
of Maslow's, Chef Jack New (Ex-Pier, Cafe Sydney, Sokyo
& Edition) and crew has recently re-opened Maslows at a new
location in Naremburn.
I really dig their new space. The
interior has a clean, slightly Scandinavian and contemporary minimalist
approach. Seatings for 2, groups of 4 and 6 are available inside and outside
the cafe. There are also single seatings by the brew bar and the long wall-mounted
table. The style of food can be classified as Modern Australian but is also an
accumulation of all of Jack's culinary experiences as chef and lover of food.
Expect anything from French to Japanese.
They still source their beans for
espresso from Melbourne's beloved roaster Seven
Seeds. For filter they use single origins from Drop Coffee. Tommy's brewing game is strong and I knew that we're
in for a treat:
We had a latte ($4) and piccolo latte
($4) with Seven Seeds seasonal blend. Milk texture and temperature were on
point. I especially loved the sweet plum and floral notes from the blend.
I had a V60 pour over filter coffee ($5) of Ethiopia Wote by
Drop Coffee. It's good for up to two servings. It was citrusy and not heavy on
the palate with a floral aroma.
Now down to the food! We ordered two
pork based dishes because: 1) We love pork and 2) Jack does wonders with pork.
The new and improved version of Mr. Pig ($12 - available all-day) has
braised pork, onsen egg and herb salad in brioche bun. The pork may appear like
it was pulled but it's actually super tender pork that just fell apart in the
process. It was also flavoursome with hints of sweetness. The beautiful onsen
egg with runny yolk was perfectly cooked and the herb salad acted like a slaw.
The buttery soft brioche held the whole dish well.
3 Little Pigs
Besides being seductively plated dish,
the 3 Little Pigs ($24 - available from
11am) was delicious! It had three glorious shards of pork crackling, 2
chunks roast pork belly, sour cream caramel and charred vegetables. The pork
crackling were nothing short of awesome. The roast pork were fatty and tasty
that had a nice caramelised finish. The charred veggies went well with the
pork. I've never had caramel with pork but Jack's sour cream caramel sauce
works just as well as apple sauce or chilli jam with pork belly.
I was already a fan of Jack and Tom's
work to start with. My experience at the new Maslows has left me still in awe
with this duo. I look forward to going back to try other dishes like lotus root
carbonara ($18) which consists of lotus root, edamame, speck & egg yolk and
the Tokyo schnitzel ($21) which has nori crumbed chicken, fennel slaw, white
bread and kewpie.
Redfern has gotten a lot tastier with
the addition of a new cafe. Bill's ex-head chef
Kenny Takayama has gone on a new journey in his career and started his new
establishment called Cafe Oratnek.
Now, he's on a road to make his mark in the culinary world by giving his own
twists to some food classics.
Oh hi Chef Kenny!
Oratnek opened earlier today in Redfern,
corner of Pitt and James Streets. The interior/exterior space has a mixture of
industrial and contemporary bistro look with some traces of a modern English
cottage. There is a lot of available sitting both indoor and outdoor. The place
had this vibe of a mini escape from the hustle and bustle of the nearby CBD.
Coffee is sourced from Mecca and the
bread from Brickfields. Everything
else is made in-house by Kenny and his team. The dishes are modern Australian
with touches and influences from different Asian cuisines. The breakfast menu
is all day and the lunch menu starts at 11:30am.
latte ($3.50) I had was fruity and a tad floral from Mecca's dark horse
blend with medium body. The milk temperature was also perfect and not too hot.
Bacon and free range egg roll
Part of the breakfast staple menu is
their take on the classic bacon and egg
roll ($12) with the inclusion of tomato chutney, mustard mayo and iceberg
lettuce in a soft bun. I really liked the bacon, which is thicker than your
average bacon rasher and is almost like a slab. It is smoky and not salty. The
sweetness of the chutney and the light bite from the mustard work well. I think
it could do without the lettuce as all the other components make this whole
roll delicious already.
Sautéed mix wild mushrooms with miso, butter, goat's cheese and herbs on light rye toast
mix wild mushrooms with miso, butter, goat’s cheese and herbs on light rye
toast ($13) was also an awesome dish. I loved the contrasting textures of
the toast with silky wild mushrooms. The flavours from the butter, milky goats
cheese and sweet mushrooms came together well.
Miso bbq boneless beef short ribs, san choy bow and coriander dip
Last but not least is their miso bbq boneless beef short ribs, san choy
bow and coriander dip ($21). The beef short ribs was sensational! It had
all things one would love in bbq beef short ribs: fatty, flavoursome and it was
extremely tender. It was nicely caramelised with a sweet and smoky miso glaze.
It was even tastier with the lettuce wrap and pickled vegetables. Do yourself a
favour and order this dish first when you visit!
It was only their first day of trading
and they've done so well. Service and food were excellent. I definitely will
return to try their pork katsu sandwich
($10), Japanese fried chicken
sandwich ($10) and spicy pork
stuffed chicken wings with chips ($18).
In an ever changing world, consistency
can be a good thing too. It maintains an established reputation and if it's
already great, it stays great! Just like Single
Origin Roasters and their Reservoir blend. Hence, why they've become of one
of my favourite cafe/roasters of all time. The announcement of their CBD space
opening on York Street was one of the best news I've heard recently.
O CBD is a takeaway specialty coffee and
sandwich shop. It has small bar-like areas if you choose to have your coffee
and food there. The joint is made up of an awesome team headed by Michael
Phelan. I love how they have the Reservoir blend up on the wall like it's an
artwork/trophy. Well, it's a winning blend to start with anyway. Espresso, milk
coffee and batch brews are available. The food mainly consists of sandwiches,
toasties and some pastries.
I tried a batch brew of Tanzania Mimba ($3.50). It had beautiful notes of red
currant and light cola. It tasted almost like Kenyan coffee but more
The vibrant sweetness and acidity of the
Reservoir blend pierces through the milk of caffé lattesand flat whites
($3.50) nicely. Speaking about milk, Michael's
milk texturing skills is off the hook and his latte art is at hectic
competition level. The milk temperature was also perfect.
Croque ($11 - from the breakfast menu available all day) is their play on
the Croque Monsiuer. Hands down it is one of the best toasties I've had. It
contains leg ham, béchamel, melted cheddar and pickled veggies in sourdough
toast sandwich. The béchamel white was my favourite part with it being creamy,
sweet and buttery. I could have this everyday and not get sick of it.
Braised beef cheeks roll
Their braised beef cheeks roll ($15 - available from 11am for lunch) is
nothing short of amazing! It is beef cheeks braised to perfection, pickles and
slaw in a lightly toasted soft brioche bun. The beef cheek is flavoursome, buttery and tender
that it just melts in your mouth. The pickles and creamy slaw was perfect for
balacing out the whole dish.
Basically, I'm a fan of what Single O is
doing and especially with this new CBD addition. What Single O CBD lacks in
shop size, it makes up and excels in both coffee, food and service.
I do-nut know about you but my #FRYday's
are a lot brighter with doughnuts! They are amongst the most loved treats
around the world. Almost every culture has their own version of them. I just
can't get enough of those soft American-style glazed ring doughnuts! The Sydney
doughnut scene has just gotten more sweet with the arrival of Grumpy Donuts! I've been wanting to try
their doughnuts since they released them weeks ago across Sydney at cafes like
The Wedge Espresso, Orto Trading Co and Bread & Butter.
Owners Elise and Scott are
doughnut enthusiasts who has travelled the world and done their research of
these loved treats. Shortly after refining their doughnuts, they unleashed the
force that we've come to know as Grumpy Donuts. I first heard about them
through my homegurl Alana (check out
her blog post about Grumpy here). I was so stoked
to have finally tried them myself last Friday! Here's what went down.
Maple bacon doughnut bar
I went for the maple bacon doughnut bar first! First thing I noticed was that the
actual doughnut was soft (same goes for the other doughnut flavours) which is a
good start. I could taste distinct maple flavour from the icing and it was
perfectly complimented by the very smoky candied bacon. This was my favourite
flavour amongst the others! It was also huge!
toast doughnut was also exceptional! I loved the contrast of the glazed and
crumbed toasted brioche. The brown butter glaze tasted like a combo of caramel
The vanilla bean flavour in the glazing
used for the original glazed doughnut
came through nicely.
Vanilla oreo ring doughnut
If you love cookies and cream, then the vanilla oreo ring doughnuts are for
Peanut butter pretzel
They do not hold back on the peanut
butter used for their peanut butter
pretzel doughnut. The peanut butter icing just goes down well with the
crushed pretzels and dulce de leche drizzle.
Caramel potato chips doughnut
I thought the caramel potato chips doughnut was going to be too salty because of
Ruffles potato chips and salted caramel icing. But the flavours were
well-balanced. The dulce de leche drizzle may have also played a part keeping
the flavours in harmony.
Grumpy doughnut has neon pink coloured vanilla
icing and candy sprinkles. I can't help but think of the Simpsons when I look
Thank you Elise and Scott for bringing
extra joy to Sydney with your amazing Grumpy Donuts! Check out their website
for other flavours and how you can order doughnuts. Follow them on Instagram
(@grumpydonutsofficial) and like them on Facebook (https://www.facebook.com/grumpydonuts)
for the latest updates!
Hi! My name is Raff a.k.a Ramen Raff. I'm a home cook, food blogger and expert food crawler from Sydney, Australia. I'm a ramen, cheeseburger, fried chicken, coffee, cheese and macaron lover. I also enjoy music, travel, sneakers, Japanese anime, and comicbooks.
This is a personal food blog. All reviews and recommendation are of my personal preference/opinion, follow at your own risk. All data and information provided on this site is for informational purposes only.Taste is subjective and I will not be liable for any food experience gone wrong. ramenraff.blogspot.com makes no representations as to accuracy, completeness, currentness, suitability, or validity of any information on this site and will not be liable for any errors, omissions, or delays in this information or any losses, injuries, or damages arising from its display or use.