Ever since cupcakes lost their edge, we've been on the look out for the next dessert phenomenon. Cookies are a classic, donuts were a blip, and we just cannot get behind cake pops. It seems the latest sweet obsession is an entirely new hybrid: the cronut.
Think buttery croissant meets sugar coated donut.
Created by Dominique Ansel of NYC, this confectionary delight has taken over the WORLD. Here's the 'Cronut 101' straight from the original bake house:
"Taking 2 months and more than 10 recipes, Chef Dominique Ansel’s creation is not to be mistaken as simply croissant dough that has been fried. Made with a laminated dough which has been likened to a croissant (but uses a proprietary recipe), the Cronut™ is first proofed and then fried in grapeseed oil at a specific temperature. Once cooked, each Cronut™ is flavored in three ways: 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze. Cronuts™ are made fresh daily, and completely done in house. The entire process takes up to 3 days."
One word, 37286352 calories. #giveortake
'Cronutophiles' have created a home for cronut lovers to share their images & cronut experience.
Delivery services for Cronuts within NYC have launched with pricing a little less sweet than the Cronut treat: "Cronuts, like any premium product, have a markup value that you wouldn't believe. One cronut goes for $100. Ten cronuts? $1,500. If you're willing to shell out for 20, it's going to run you $5,000."
We're serious, check out the official website here.
NY Mag even discovered an ad via Craigslist seeking sex for cronuts. We'll let you research that one yourselves! That shit cray!
Move over Magnolia Bakery, Cronuts are on the top of the to-do list for our next NYC trip!
You know those meals that not only make your mouth water, but also conjur a memory of a place, time, person or feeling? Some old school dishes simply make you feel so full with happiness and nostalgia that your surroundings become a blur and all you're taken back to that first ever mouthful. Whether it be your Nan's roast dinners, your local Italian's spaghetti bol', or your Auntie's chicken soup, we all have a memorable meal in mind.
We've compiled three Sydney eats that conjur the 'warm & fuzzies' while reinventing the all time classics of the culinary world.
1. Harry's Cafe de Wheels
Pies. Who doesn't love a pie?
Whether it be a pie in the face, a pie at the footy oval or a homemade pot pie with a puff pastry topping - everyone has had a pie in their lifetime.
Back in 1938, (yes, #oldschool), with the world on the brink of a devastating war, an enterprising Sydneysider by the name of Harry Edwards opened a caravan café near the front gates of the Woolloomooloo naval dockyard. Word spread quickly with Harry’s ‘pie n’ peas’ and crumbed sausages soon becoming a popular part of the city’s nightlife – keenly sought by sailors, soldiers, cabbies, starlets and coppers alike.
Harry's Café de Wheels is over 70 years old, and has maintained a tradition of daily fresh deliveries of its pies. Using 98% lean meats, fresh vegetables, no trans fats and no freezing or drying, his pies are top notch. The 'house special' is Harry's Tiger; Chunky lean beef pie served with mushy peas, mash & gravy.
Harry has managed to combine the humble pie with a heroic setting. Now, with over 9 sets of wheels across Sydney to his name, we can't go past his trademark shopfront at Woolloomooloo Wharf. Waterfront views, a pie with mash and a dash of tommy sauce, what more could one want?
Corner Cowper Wharf Roadway
& Brougham Road
Woolloomooloo, NSW 2011
Those of us lucky enough to live or holiday by the beach, will know the sentimentality behind a fish & chip meal. Nothing beats a thick cut chip splashed with a dose of vinegar and a lightly battered, golden brown piece of fish finished off with a wedge of lemon and a scattering of salt.
Manly, Bondi & Byron Bay residents are all too familiar with the fish & chip magicians known as Mongers. They turn deep fried classics into modern masterpieces. Mongers offers an array of seafood options from freshly shucked oysters, to wasabi marinated fish, teryaki salmon, tempura prawns, BBQ octopus or grilled anything! Seafood comes with either superb handmade, thick cut chips, a generous signature salad with a golden wedge of succulent corn or crispy kumera topping, or the house special of tempura veggies (our favourite). You can keep it simple with the traditional lemon and salt to season, or mix it up with their trademark asian soy dressing. Either way, your tastebuds will dance at first bite.
We recommend visiting a Mongers restaurant on a sunny Sydney Sunday. But be sure to eat every last chip, we guarantee the seagulls will be on the stalk!
11 Wentworth St
Manly Beach, NSW
Byron Bay NSW
42 Hall St
Bondi Beach, NSW
3. Gelato Messina
This ain't no average ice cream in a cone....
Gelato Messina are the GODS of Gelato.
They take the Italian classic, Gelato, and re invent it using modern flavours and a hint of Holiness.
With the inspiration for most of Messina’s gelato deriving from desserts, cakes and sweets, it is almost impossible to decide which of the veritable cornucopia of flavours to spoil yourself with. Each glossy mountain of indulgence is guaranteed satisfaction - you have to try it to believe how good it really is.
We're talking Apple Pie, Coconut & Lychee, Italian Nougat, Salted Caramel & White Chocolate, Poached Figs in Marsala, Yoghurt & Berry, Panacotta with Fig Jam and Amaretti Biscuit... and they're just the "signature flavours". Specials include Pavlova, Goats Cheese Gelato with Fig and Walnut Brownie, Peanut butter gelato with chocolate custard, Crumbled choc pie crust, banana jam and cream cheese pie #toomuch, Strawberry and Prosecco sorbet, Green apple, yoghurt and mint gelato, Vanilla gelato with blueberry puree, White chocolate and rosewater gelato with berry fudge... enough? OK, we'll stop.
Gelato Messina has been around since 2002 and have since opened three stores across Sydney's East.
They aim to make ice cream the way it was done a hundred years ago. More than forty flavours are made daily on the premises and come at you via paper cup or waffle cone. Coffees and milkshakes are of a craftsmanship that tastes as artisanal as the main event, and there is a display of their very beautiful ice-cream cakes before you even reach the main cabinet.
It truly is a little hole in the wall that will cause a hole in your tooth.
Shop 1/241 Victoria St,
Darlinghurst NSW 2010
Surry Hills Store
389 Crown St,
Surry Hills NSW 2010
The Star Store
Cafe Court, Level G,
80 Pyrmont Street,
Pyrmont NSW 2009
Well.. we've found the cure to all things mediocre. Whether it be a bad hair day, break-up, bitchy boss, PMS or just a Monday morning mood.
Antidote Chocolate... It's basically God in food form.
"This is a “bean-to-bar”experience" - all cocoa is organically produced and comes directly from Ecuador. A superfood, safe for dieters and chocoholics alike. Antidote Chocolate comes in many a mouthwatering flavour - we're talking Rose Salt & Lemon, Coffee & Cardaman, Ginger & Goldenberry, Mango & Juniper.. the flavour combinations are endless.
"Antidote Chocolate is the new way of enjoying Chocolate & tackling daily battles."
source; Antidote Chocolate
It has nothing to do with Valentine's day and EVERYTHING to do with Smitten Kitchen.
Three words; Salted. Caramel. Brownies.
Check these babies out.
They're everything you want in a b..rownie: Dark, handsome, soft at heart, messy and mouthwatering.
Smitten Kitchen, will you be our Valentine?
Salted Caramel Brownies
Makes 1 8×8 pan of brownies which you can cut into 16 2-inch squares, 25 smaller squares, 32 2×1-inch bites or a mess of hearts from a cookie cutter.
1/2 cup granulated sugar
4 tablespoons unsalted butter (or salted, but then ease up on the sea salt)
Heaped 1/4 teaspoon flaky sea salt (or 1/8 teaspoon table salt, more to taste)
3 tablespoons heavy cream
3 ounces (85 grams) unsweetened chocolate, roughly chopped
1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan
1 cup (200 grams) granulated sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
Heaped 1/4 teaspoon flaky sea salt or 1/8 teaspoon table salt
2/3 cup (85 grams) all-purpose flour
In a medium, dry saucepan over medium-high heat, melt your sugar; this will take about 5 minutes, stirring if necessary to break up large chunks. By the time it is all melted, if should be a nice copper color; if not, cook until it is. Remove from heat and stir in butter. It may not incorporate entirely but do your best. Stir in cream and salt and return saucepan to the stove over medium-high heat, bringing it back to a simmer and melted again any sugar that solidified. Cook bubbling caramel for a few minutes more, until it is a shade darker.
Pour out onto parchment-covered plate and transfer plate to your freezer. Freeze until solidified, which can take anywhere from 20 to 30 minutes in a decent freezer to 40 minutes in my terrible one.
In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula.
Cool thoroughly — a process that can be hastened in the freezer, which will also produce cleaner cuts — and cut into squares or other desired shapes.
Not only are we fashionistas, but we are also major Foodies. We have just as much passion for pasta as we do for fashion.
For this reason, we thought we'd share our favourite Autumn Edibles with you. They say you are what you eat, and we're sure that if we died and went to foodie heaven we'd turn into two Tacos.
So strap up your stylish aprons and shine the cultery. Here are the recipes to our favourite feeds for the Autumn season..
"Maya's Carnitas (Pulled Pork Tacos) & Passionfruit Margaritas"
Ingredients for the pork:
• 2 boneless pork loin roast, cut into large (3-4 inch) pieces
• 2 tsp salt
• 4 tsp chilli powder
• 2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp freshly cracked black pepper
• 1/2 tsp ground cayenne pepper
• 1-2 Tbsp extra virgin olive oil, or enough to cover the bottom of the pot
• 360ml chicken stock
• 1/2 cup freshly squeezed orange juice
Accouterments for the tacos:
• warmed corn tortillas
• avocado slices
• Greek yogurt (or sour cream)
• fresh coriander
• hot sauce (I use Byron Bay Chilli Co Smokin' Mango with Chipotles)
• lime wedges
1. Preheat oven to 175°C.
2. Combine salt and rest of spices in a small bowl. Spread spice mixture onto a plate. Evenly coat the pork pieces on all sides with the dry rub.
3. Heat oil in a dutch oven or heavy-bottomed pot over medium-high heat. Add in the seasoned pork pieces, and sear all sides until browned (about 1 minute per side). Remove pork from the dutch oven.
4. Pour in the chicken stock and scrape the bottom of the dutch oven to deglaze and release the browned bits of pork. Add in the orange juice, and bring mixture to a boil.
5. Add in the seared pork. Cover dutch oven and place in oven for 1/2 hour.
6. Remove lid, turn pork pieces over, and return to oven–uncovered–for about 1 1/2 hours, or until the pork is fork-tender, turning the pork pieces 1-2 times during the cooking process.
7. Shred pork right into the sauce using two forks. Toss the pulled pork with the reduced sauce.
Serve with accouterments & margaritas
Ingredients for the margaritas:
• 37.5ml 100% blue agave tequila
• 20ml Cointreau
• 1/2 passion fruit
• 12.5ml fresh lime juice
Pour the ingredients into a cocktail shaker and shake over ice. Pour into a tumbler.
"Kel's Healthy Chef Vege Lasagne"
• 1 red onion, roughly chopped
• 2 capsicum
• 2 zucchini
• 500 g pumpkin
• 1 tbsp olive oil
• 500 ml tomato passata or napolitana
• handful of fresh basil, chopped
• 500 g ricotta
• pinch nutmeg
• 30 g Parmesan
2. Grill eggplant until soft.
3. Combine the onion, pumpkin, zucchini and capsicum with olive oil, salt, pepper and a little cinnamon.
4. Roast for 30 minutes until soft then remove from the heat.
5. Fold through tomato sauce and fresh basil leaves.
6. Layer the eggplant to line the base of a large baking dish.
7. Top with half of the roasted vegetables.
8. Place another layer of eggplant over the top then proceed with the final vegetable filling.
9. finish off with the final layer of eggplant.
10. Combine ricotta and nutmeg into a food processor and Process until smooth and creamy.
11. Spread over the top of the eggplant followed by a light grating of Parmesan.
12. Bake for 30 - 40 minutes until golden and heated through.
The Sip: Mango Daiquiri.
The Taste: nasi goreng, spicy sambal, satay's & fresh seafood on the beach.
The people, the architecture, the water, the weather, the food is truly an experience. There is no place on earth like it.
The Soundtrack: "Fever" by Madonna
The Sip: Negroni
The Taste: Pasta e Vongole (clam pasta), Mozzarella di Bufala Campana (Buffalo Mozzarella), lemon granita.
The Fish Shop
The crockery and fit out is pretty kitsch, but as well as some of Sydney's best food, you can wrap your lips around one of Dan Hong's famous Lotus burgers, a remnant of this site's old namesake.
Avoid the grass-fed variation, cross your fingers they cook the bun right, and you might have Sydney's best burger.
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