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SSC Newspaper : August 2013
20 Strathfield Scene “I encourage consumers to buy sustainable seafood for the future of our oceans. Being sustainable is not posh, it's looking at alternative, lesser-used species that are often cheaper at a fishmonger. ” – Tom Kime, celebrity chef AUGUST 2013 FOOD Martial arts for Kids and adults 1st floor, 10-12 Parramatta Rd, Homebush. Opp imo Car Wash on George St, North Strathfield call now 9743 5757 oR 0412 851 302 www.tkdworld.com.au learn self defence Senior classes, High school and Group Training auSTRalia’S PRemieR Taekwondo club leaRn confidence diSciPline concenTRaTion niKe uniforM & 2 weeKs training free *conditions apply taeKwondo world Martial arts Ilove cooking food from around the world and I always cook with integrity to the recipe of a region. For me, travelling is the best form of inspiration for a chef. It broadens the mind and shows how simple food should be made. I have travelled extensively (42 countries at the last count) and I love south-east Asian, Indian, Middle Eastern and Italian cuisine. These international flavours come together perfectly in the Inner West, where culinary cultures meet. Strathfield, for instance, is an amazing melting pot of authentic Chinese, Indian and Korean cultures and great food. This is the reason I have decided to work with Fork&Spoon, a new website that puts the food lover in touch with the restaurants that have something to say. The team at Fork&Spoon are really interested in good food and the message behind what is being served. They are totally behind the restaurants they review and are interested in the chefs and their stories. I love working where the food is delicious, exciting and an integral part of the beating heart of the society. Countries such as Italy, Singapore, Lebanon and Vietnam are healthily obsessed with food – and that’s perfect for me. Customers often say that their reason for coming to my restaurant Fish&Co is much more than the food that is served. There is variety to the dishes and the flavours are exciting and three-dimensional. Street food around the world is a brilliant form of looking at life, love and society. You cannot separate the food from the society. I encourage consumers to buy sustainable seafood for the future of our oceans. Being sustainable is not posh, highbrow or exclusive, it's looking at alternative, lesser-used species that are often cheaper at a fishmonger. Mackerel, sardines, leather jacket, sea mullet and bonito are a good place to start. You can win one of four $100 vouchers to Fish&Co in Annandale. Simply go to www. forkandspoon.com .au/comps, register your name and you could be a winner. Terms and conditions apply. Tasty items to whet your appetite. On the menu this month N EW SBITE S TOM'S TIPS FOR DIVINE DINING WIN A $100 RESTAURANT VOUCHER EGG TARTS TO BREAK HEARTS Psst! Are you a fan of the egg tarts served in yum-cha restaurants? You know the ones: mouthwateringly messy, with pastry flakier than the newest reality TV starlet and silky custard that barely stays solid. For sweet treats that tick all these boxes speak to Sally at Best Tastes Dim Sim. You’ll only pay a fraction of yum-cha restaurant prices. Insider info: Best Tastes makes egg tarts only on Fridays and weekends. They invariably sell out, so get in early or ring up and reserve some. Best Tastes Dim Sim Shop 7, 16-20 Henley Road, Homebush West (take-away only). Phone: 8746 0498 THREE SPICY PANCAKES What’s better than fried goodness in winter? Spicy fried goodness, of course. Here are three pancakes that are worlds apart. DOSA Ever heard of a pancake that contains heart-friendly Omega-3 fatty acids? Say g’day Tom Kime is one of the Inner West’s most well-known sustainable seafood advocates. He shares his strong belief in the ethics of food with Scene readers, who can win one of four $100 vouchers to sample his food. to the dosa (or dosai), a South Indian pancake that comes in many guises. To make dosa, the urad dhal mixture is left to prove for a few hours, resulting in a slightly tangy crepe that goes well with sambar and chutney. Get it here: Mithu’s Restaurant, 105 The Crescent, Homebush West, 9764 6450 KIMCHIJEON I often use kimchijeon to introduce the uninitiated to the joys of kimchi, Korea’s famous hot and pungent pickle. A well-made kimchijeon has gratifyingly crisp edges and chewy centre. Ramp up your kimchijeon by dipping it in a soy sauce/ vinegar/red pepper powder combination. Still not hot enough? Go for the alternative dipping sauce with gochujang, a fiery red Korean pepper paste. Get it here: Doo Ri Korean BBQ Restaurant, Shop 136-137, 20-34 Albert Road, Strathfield, 9746 7111 ROTI CANAI For a savoury, tooth-friendly alternative to sweet breakfast pancakes, try roti canai (or roti paratha) with curry. In Singapore and Malaysia you can start or end your day with roti canai, as it’s typically eaten for breakfast or supper. A good roti canai is flaky and crisp outside and not too greasy. Get it here: Mamak, 15 Goulburn Street, Haymarket, 9211 1668 Author profile: Wee Lynn Teo specialises in food tours to unearth authentic eats in unassuming Sydney suburbs. She is also a freelance food writer and blogger. Website: http://FeastingInTheKnow.com Tel: 0439 472 985
SS July 2013