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SSC Newspaper : September 2010
Whelans Hotel Score 5/10 is imposing Federation-era pub has been a local landmark for much of the past century and continues to wow patrons with its famous Korean BBQ (banquets from $25) and contemporary bistro fare (seafood basket, $12.50). Sadly, a recent make-over has erased much of the building's pre-war charm. e public and lounge bars are functional rather than cosy and the beer selection fairly pedestrian (Heineken, Tooheys Extra Dry, Hahn Light, Reschs etc) -- although the contemporay beer garden is a welcome addition. Whelans Hotel claims to have Australia's largest plasma television -- a major drawcard for local sports fans. e grand hotel also o ers heritage-style accommodation upstairs, with single rooms starting at just $60 a night. e bistro is open daily for lunch and dinner, with regular meat tray ra es on Tuesday and ursday evenings. Whelans Hotel, 27 Everton Road, Strath eld. Phone: 9747 4630; www.strath eldhotel.com.au Horse and Jockey Hotel Score 8/10 Knockabout, friendly and ser ving excellent pub fare, the Horse and Jockey Hotel is just about everything you could ask for in a local. is unusual art deco building (note the short bar and elaborate turret on the roof) dates from the 1920s, but a pub has existed on this site since 1809. e original Homebush race track was across the road -- hence the name. anks to a careful renovation the pub now o ers a spacious beer garden and comfy lounge area. e bistro ser ves pub classics such as pasta, burgers, schnitzels and steaks (rib-eye, $24). Open for lunch and dinner. A wide selection of draught beers is available, including Cooper's Pale Ale, VB, Cascade Light, Reschs, Tooheys Old and Pure Blond. A number of boutique beer brands, such as James Squire and Grolsch, can be bought by the bo le. ere's even a modest cocktail list -- all mixes are priced at just $12. Horse and Jockey Hotel, 70 Parrama a Road, Homebush. Phone: 9746 6119; www.laundy.com.au/horseandjockey Crocodile Farm Hotel Score 6/10 Yes, there is a 12-foot stu ed crocodile under the dance oor, plenty of fancy lighting, low-slung sofas and, this being Ash eld, a bustling upstairs restaurant. But the overall package is pre y disappointing for anyone seeking a traditional pub experience. Strip away the bling, however, and you'll nd that this is a pub that still takes a serious view of beer -- there are no less than 10 beers on tap, including Croc Lager, and a wide selection of local and imported bo led varieties, including Tiger, Asahi, Tsingtao and Tiger. Best known for its $10 steaks, the bistro serves a wide selection of curries, gourmet sandwiches, fresh salads and BBQ ribs. And there's a special kids' menu (mains from $7). Facilities include public bar, Keno gambling area, lounge bar, dance oor and beer garden. e restaurant is open daily for both lunch and dinner. Crocodile Farm Hotel, 262 Liverpool Road, Ash eld. Phone: 9799 6010; www.crocodilefarmhotel.com.au. SEPTEMBER 2010 12 Strathfield Scene FOOD "Thankfully, a number of our oldest pubs still survive. Indeed, many are doing much better now than they have for a decade” -- Mark Chipperfield Inner West Pub Guide Market report FRESH SPRING ARRIVALS CRISP, young vegetables and succulent aromatic fruits are the essence of Spring. Savour the avour of nu y avoured broad beans. e quality is excellent at the moment. Simmer beans until they have turned a vibrant green colour and are just tender. Toss with feta and shredded mint. Also in season are globe artichokes -- an eye-catching vegetable with a unique avour. Select snow peas for an added vibrant splash to stir-fries and salads. And when it comes to fast and simple cooking you can't go past asparagus. is delicious vegetable is at its prime in Spring. Also in season is English spinach. Turn up the heat on mushrooms. Use mild bu ons in kebabs, in salads or whip up a mushroom, asparagus and pea riso o. Flats are perfect barbecued and served on a mushroom, spinach and tomato brusche a. Wander down the fruit aisle for tangy-sweet pineapples. Choose a rm fruit which feels heavy for its size. A perfumed aroma indicates a good avour. Sweet rockmelon makes an ideal snack or dessert for the diet conscious. Serve diced melon wrapped in slices of prosciu o, thread on to a skewer with cubes of haloumi cheese and warm through on the barbecue. Spring is also the ideal time to make the most of Queensland -- grown strawberries which are at their peak for quality and price. Mouth-watering golden- eshed Northern Territory mangoes are aromatic and sweet. For a tropical breakfast, team sliced banana with sliced papaya and pineapple. Drizzle with lime juice and serve with thick natural yoghurt and toasted coconut. Sue Dodd is the esh produce consultant at Sydney Markets. For more ideas, helpful tips, recipe cards and brochures visit www. sydneymarkets.com.au By Mark Chipperfield You might call it the great Aussie survivor. Over the last few decades the local pub, once regarded as the cornerstone of Australian society, has weathered the most incredible challenges -- from random breath testing, the rise of wine drinking and, more recently, the spread of cut-price retail beer. Like most parts of suburban Sydney, the inner- west has lost plenty of its older, atmospheric pubs; victims to changing demographics, indi erent ser vice or unsympathetic renovations. ankfully, a number of our oldest pubs still sur vive. Indeed, many are doing much be er now than they have for a decade, enticing patrons back with delicious food, plasma screens, cocktails, child-friendly spaces and even barista- standard co ee. Equally exciting, beer (still the nation's favourite tipple) is making a comeback. Not only are today's publicans ser ving cleaner, fresher beer -- there's now a much wider range of local and imported brands available. So isn't it time you visited your local? You might be surprised by what you nd. Mark Chipper eld writes Australia's best-read beer blog. Visit h p://au.lifestyle.yahoo.com/food. e Palace Hotel Score 9/10 Atmosphere. is lovely old pub has oodles of the stu and a heritage that stretches back to Sydney's earliest days. Originally called Montgomery's Palace, the hotel (built in 1886) was once a popular vantage point for watching rowing events on Parrama a River. Today's building -- which dates from the 1920s -- features a large, airy main bar and a dinky, wood panelled side bar, plus an old school pub restaurant at the back. ere's a good selection of beers on tap, including Tooheys New, Pure Blond, VB, Stella Artois and Cascade Light. e restaurant, popular with local families, serves great value pub grub, such as grainfed rump steak ($14), crumbed lamb cutlets ($20) and salt and pepper squid, with chips and salad ($18). Blackboard specials available. Open daily for lunch and dinner. is is a great place to watch the footy, have a chat or just watch the world go by. e Palace Hotel, 62 Tennyson Road, Mortlake. Phone: 9743 6351; h p:// www.thepalacehotel.com.au.