Seafood Diner in Monterosso al Mar at Trattoria Da Oscar

One of the curious things about travel by train and, choosing a hotel just out of town; up a steep hillside with an impressive view - of the beautiful bays of Cinque Terre. Is you do manage to meet and converse with your fellow guests; chatting away as you shuttle up and down the switchbacks of the hillside in the courtesy mini bus. The little van that takes you down to the beach or back up to that glorious view. It was on one of these return trips to the hotel that David and Margaret, who just so happened to be from Sydney too.. kindly recommended to us a seafood restaurant called Oscars, that they had tried the night before and thought was just fabulous! So Vivienne and I decided to give it a shot the very next evening. The mini bus drops us at the start of the beach on Via Fegina opposite, Ristorante Miky, but that's another culinary story yet to be told. continues below..

Now as compact as Monterosso is, there is the new town (not that new) and there is the medieval old town on the other side of the rocky promontory. A distance of perhaps a kilometre and half of pleasant beach front promenade. Trattoria Da Oscar is in the old town, through the tunnel under the hill, of rock. Past the fishing boats, across the square skirting churches in bold marble stripes, watched over by a Madonna, by a peloton of bicycles and up a bendy narrow street. Yes there were some wrong turns and directions asked, but at last we found Oscars!

And we found it reassuringly busy, all the tables taken outside, though still with room for the two of us inside, away from the chatter of the American accents.. The next night we had a booking for a multi course extravaganza at Ristorante Miky. So for diner at Oscar's we decided on a simple menu. We would start with fried sardines followed by the dish of the day, scampi gnocchi. All accompanied by a bottle of Prosecco, why not!

How was it? We loved our sardines, fresh and tasty and they didn't last long. Next came our scampi gnocchi, which we had discovered was to be the last serving of the special that day. The sauce was a rich, intense tomato driven infusion with a hint of spice, a little chilli? Garlic and olive oil. And it was divine, easily coating the light fluffy gnocchi and the all important scampi! We polished it all off as you can see below, leaving just the pan, and the spoon. I not only relished our shared meal, I really enjoyed the laid back atmosphere. The immediacy of the experience and the quality of food and service. It was an authentic food and travel experience to remember. I hope you enjoy my black and white pictures of our meal. (I actually turned to camera to B&W to take them) Why black and white? because I feel it lends itself to the immediacy, the directness of flavors the meal, the clarity of it all which sometimes colour diffuses. More at the end - and click on the pictures to view them large.

After that, it was another pleasurable stroll back along the waterfront to the new town and a short wait for the mini bus to deliver us back up the hill to our hotel. Diner at Trattoria Da Oscar; highly recommended.

Special thanks to White Caviar Life for making this story possible.

Telling Stories in Pictures all over..

Kent Johnson, Sydney, Australia.

0433 796 863

kent@artcommunication.com.au

www.kentjohnsonphotography.com.au

www.fashionphotographysydney.blogspot.com/

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Saturday Night at a Rooftop Bar in Singapore

You've been travelling for weeks, you are exhausted and arguing. It's a two day stopover and Saturday night in Singapore. Will you ever be in this city again; on a Saturday night, who really knows.. So what's to be done? Just for once I don't bother checking google maps or any of the guides. I want to go over to old Chinatown where exploring the city early one morning, I saw all these restaurants and bars packed in cheek to jowl. Quiet in the morning sure, but it looked fascinating and at night; now that's got to be be the place to be. We pull ourselves together, exit the Intercontinental from it's labyrinth of corridors and grab a cab over to old Chinatown. And the whole place is going off!

Ann Siang Hill and Club Street are packed with people; there are tables and chairs set out on the road, people are spilling from doorways, there's a pleasant vibe, a party atmosphere and no end of venues to explore. The place feels great. We end up deciding on a rooftop bar, old building no lift, six flights of stairs maybe more.. but we have been assured its worth the work. When we make it to the top we find a lovely terrace bar, couches, a view of the other bar across the way, beautiful coloured lights, new Singapore towering in the background. I'm outdoors in the humidity and loving it! It's like being out at a summer party in Brisbane back in college days, if only there had been bars like this - if only they had kept Brisbane's colonial heart.. I like this Singapore place, I like this bar, and we like the people; it turns into a great night out in Singapore after all, and truly one to remember.

We ended up at Screening Room Roof Top Bar - great location, friendly, our snacks were good though we did find the establishment a little pricey. No doubt on par with similar establishments with a view.

Special thanks to whitecaviarlife.com

Telling Stories in Pictures all over the world..

Kent Johnson, Sydney, Australia.

0433 796 863

kent@artcommunication.com.au

www.kentjohnsonphotography.com.au

www.fashionphotographysydney.blogspot.com/

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Spice Theory Turramurra - Experience the Flavours of Southern India

Last week Vivienne and I were very pleased to accept an invitation to try out the brand-new, Spice Theory Indian Restaurant in Turramurra on Sydney's Upper North Shore. Well we were certainly in for a special treat. Only opened 10 days before; there was a young family already there enjoying a meal as we arrived at 6.30 sharp, and a group of eight arrived not long after us; it seems the word is already getting out about this beautiful new restaurant.

We were met by restaurateur Kailash who has been in the Indian food dining business for 30 years. Learning he was born in Mangalore and that Spice Theory is his new project to bring the flavours of Southern India to the hungry people of the North Shore. So of course we leave tonights menu completely in his hands, though not before mentioning that both Vivienne and I 'love spice, we love the heat'. 
Click the pictures to view large!

Shortly after being seated we are served with a basket of crisp pappadams and fresh mint and cucumber sauce; something to keep our hands and taste buds busy as we take in the restaurant decor, which is clean and modern with classic crisp white tablecloths. It's not long before out first entree arrives, the Mini Keema Dosa, beautifully spiced lamb in a crisp light Indian crepe accompanied by lentel broth in a tiny copper pot and fresh coconut chutney. This starter sets our mouths watering and our expectations for the rest of the meal on high alert!

The next arrivals are a classic Chicken Tikka with green leaf on the side, very generous portion size, flavourful and succulent, we devour all on the plate. Then Dahi Poori Chaart looking show stoppingly good and tastes great too - it's my first experience of this dish - the lightness of the  Gol Gappa Puris (shells), they make their own of course, the creamy fillings mixed with potato, chick pea, the crispness of the fine Sev (noodle); it's a wonderful explosion of taste and textures in the mouth.

By this time we are thinking, wow, three entrees, that's a meal right there; and then, along come our mains. Butter Chicken and Beef Vindallo served with light fluffy, perfect rice and a basket of Garlic Naan breads - how did they know! I want to take a slight detour here to mention my deep regret of having avoided Vindallo for half my life for fear of the heat; and now knowing what I was missing out on.. My recommendation, don't be afraid of the spice! Give it a go at least once in your life. And.. Spice Theory might be the best place for novice Vindalloers (yes I made that term up) to give this dish a go. Rich in flavour with a salty note that was new to me, this Vindallo was a taste treat but not with the heat I have come to expect. On mentioning this to Kailash at the end of the meal, he assured me that they had the heat in the kitchen one only had to ask. So if you want your Vindallo hot - make sure to mention it when ordering.

All our dishes were of the finest quality, with well balanced spice and aromatics, this included the Butter Chicken. More of that delicious marinated and tandoori cooked chicken in a subtle and creamy sauce. If this is your go-too Indian dish you will not be disappointed.

When presenting a portfolio of your work, you want a strong start and a strong finish with nothing 'less' in between, and our desert of Rose Panna Cotta fulfilled the promise of the whole meal. The rose was aromatic, distinct - without becoming cloying, exotic - perfect! We were so full we had opted to share, that may have been been a mistake; a delightful dish and yes, the perfect end to our meal.

From our spicy lamb Mini Keema Dosa, which was the dish with the hottest spices we experienced on the night, through tasty sides, moist chicken and beef dishes, generous servings; and well balanced flavours of Southern India, great service, and friendly atmosphere. A quality addition to eating out on the Upper North Shore - Spice Theory at Turramurra from my experience comes highly recommended. And of course if you want more heat - just ask! www.spicetheory.com.au/

Street Fashion Sydney was a guest of Spice Theory - no money changed hands - the views expressed in this review are entirely my own. Kent Johnson - Street Fashion Sydney.

Telling Stories in Pictures all over..

Kent Johnson, Sydney, Australia.

0433 796 863

kent@artcommunication.com.au

www.kentjohnsonphotography.com.au

www.fashionphotographysydney.blogspot.com/

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Fresh Spice @ Masala Theory in Surry Hills, Sydney.

When my inbox recently received a press release about a new Indian restaurant in Surry Hills that was bowling diners over with its innovative take on Indian cuisine. Well it grabbed my attention right away as I love Indian food! However I am not one to recirculate press releases, so I offered to head on down and give Masala Theory a try, and blog a post if the food turned out as great as it sounded. Well you already know it clearly went well; read on for details of our Masala Theory (MT) taste experience below.

After being welcomed and seated by restaurant manager Vittal Iyer, Vivienne and I kicked off with two of the new-twist house specialities from the drinks menu, Viv went for a Lavender Lassi and I opted for the 'Bubblegum' flavour - as much out of curiosity as anything else. We were both rewarded by our choices. The bubblegum being more like a mild strawberry with vanilla hints was quite to my liking and not too sweet. My taste of the Lavender lassie confirmed my own choice as I found the flavour a little too botanical for my liking, though Viv clearly enjoyed it.

We started with a main, the Chef ’s special Salli Botti, a goat curry with black cardamom, cinnamon;
an onion and tomato gravy with match-stick potatoes. Vittal explained to us that many of the dishes are based on favourite Parsi recipes familiar to himself, MT founder Yashpal Erda and chef Rushabh Rupani. The Salli Botti is a rich sauce, fresh fragrant spice, plenty of tender fall-apart goat meat complex flavour and a slow building heat. Blowing your head off with heat is not something that will happen to you at Masala Theory. There is heat here, but the real name of the game is the complex flavours you would expect from Indian curries with an accent on fresh spices and the use of micro herbs to enhance the overall taste experience - which, next up -  the Beetroot Poriyal absolutely nailed in one.

Beetroot Poriyal, beetroot, mustard seeds, chillies, lentils, coconut and wow! This dish is a fresh taste sensation and not like any small salad I have ever had. The Mustard seeds and Lentils are pan fried and the flavours infuse the dish; but a word of warning, these elements are quite hard and I suspect could be a dental issue for some. I skipped most of the lentils myself & quizzed Vittal about their hardness which he assured me is as it should be and as it is eaten in India. Perhaps a version with a dusting of pulverised lentils and mustard seeds might be nice for those of us with less than fabulous teeth! But what great taste, not to be missed. Next was the Eggplant Bharta, Smoked eggplant mashed with onion, tomatoes chillies and spices. When I was thinking the flavours could not get any better along comes this tandoori oven cooked smoked eggplant dish, and two competing, conflicting(?) thoughts kept pushing themselves into my mind, smokey and fresh! And fresh the spice flavours were which I suspect reinforced the smokiness of eggplant, well accompanied by a garlic naan. And then desert!

Just when I thought it really couldn't get any better out comes this absolutely delicious, amazing, gob smackingly moreish iced desert. The Paan Kulfi, and the menu description "Creamy Indian ice cream, flavoured with betel nut leaves" does not even begin to hint at what you are in for. Both Vivienne and I were quite literally gob smacked. If you think you have tried all the icy deserts, even if you are not hot for Indian food - no pun intended - I can certainly recommend dropping in for the Paan Kulfi desert; and you can leave your thank-yous in the comments below.

One final note, the interior of Masala Theory is super funky, retro Indian chic; and if I had taken my tripod along I would have supplied you with some shots. Great food and a great atmosphere; congratulations and thank you Masala theory. If you love Indian food or ice cream!!! definitely give them a try, details below.

Masala Theory's  Vittal Iyer at Masala Theory, Surry Hills, Sydney, Australia. 

Masala Theory
 545 Crown Street, Surry Hills, NSW 2010 +61 2 9699 9444
Tuesday-Thursday, Sunday 12noon-3pm & 6pm-10pm
 Friday-Saturday 12noon-3pm & 6pm-10:30pm Monday Closed
www.masalatheory.com/

Lavender Lassi $7.00
Cheese Chilli Coriander Naan $5.00
Garlic Naan $4.00
Salli Botti $26.90
Beetroot Poriyal $5.90
Eggplant Bharta $20.90
Paan Kulfi $12.90

Full disclosure, Street Fashion Sydney was a guest of Masala Theory and did not pay for this meal and was not paid for this review. All views expressed are my own.

Telling Stories in Pictures all over Sydney..

Kent Johnson, Sydney, Australia.

0433 796 863

kent@artcommunication.com.au

www.kentjohnsonphotography.com.au

www.fashionphotographysydney.blogspot.com/

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You had me at Dumplings - The Art of Asian Food at Zoo Family Restaurant.

Well I think this is actually my first restaurant/food review ever, in 10 years! But then it does not say Street Food Sydney it says Fashion. That said good food is always in fashion and good food is exactly what you will find at the Zoo Family restaurant, tucked in amongst the explosion of residential tower blocks that have sprung up in Waterloo. It's quite near that warehouse venue that used to be Doug up on Bourke, the recent home of the Other Art Fair, yes less than a 10 minuet walk from Danks Street. So all my art friends should now have a bit of an idea where we are. So on with the food, lets get started.

I love dumplings and I wish I could have three types and styles of dumplings every time I had dinner or (in this case) lunch. And I wish they were as tasty and as artfully presented too. We had steamed Xiao Long Bao, that's one pined by my chop sticks, the fried dumplings, and Shanghai Pork Wonton in Special Chilli Sauce, they were all delicious as was the large sharing bowl of Chongqing Spicy Noodles a Szechuan delight. Spice, chilli, flavour, check two three! Vivienne my Taiwan born partner and I were discussing the chilli factor with our host after the meal. We would have liked a little more heat, but then we eat chilli nearly every day so we are very used to it. The flavours are great but if you love heat perhaps let the kitchen know. Of course we started our Zoo Family journey with Peking Duck Pancakes, terrific, as good as ever.

Vivienne was very impressed with the authenticity of the flavours and the quality across the board, including the crab. The crab is served with gloves, a section of instruments to crack shells and extract the meat with; and I find all this a huge chore. So after a few easy bits and bites I relinquished any extra share. The crab eaters were however unanimous in their praise of the Singapore Mud Crab with Salted Egg Yolk coating. Well done you I say! We finished our culinary outing with sesame cakes, red bean and pumpkin filling, a lovely light way to end the meal. Highly recommend!

Shanghai Pork Wonton in Special Chilli Sauce.

A speciality of the house, Singapore Mud Crab with Salted Egg Yolk at Zoo Family Restaurant.

We were all pretty full by now so most of this dish went home with us - maybe even better the next day!

Thank you to the Zoo Family Restaurant.
21 Archibald Ave, Waterloo NSW 2017, (02) 8937 3026, Open Lunch 11:30am-3:00pm, Dinner 5:30pm-9:30pm. www.facebook.com/ZooFamilyWaterloo/

Full disclosure, Street Fashion Sydney was a blogger guest and did not pay for this meal and was not paid for this review.

Telling Stories in Pictures all over Sydney..

Kent Johnson, Sydney, Australia.

0433 796 863

kent@artcommunication.com.au

www.kentjohnsonphotography.com.au

www.fashionphotographysydney.blogspot.com/

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