The BITE ME Project no.20 Caffe Latte from Single Origin Roasters

What is the BITE ME Project? 

No. 20 Caffe Latte from Single Origin Roasters

Durack: The one, true, real coffee will always be espresso, made from carefully sourced, intuitively roasted, sharply ground single-origin beans on a clean machine by a skilful, focused barista. Enter the supremos, Single Origin Roasters, and their life-saving espresso, ristretto and caffe latte (from $4).

Vanessa: I have to admit it right off the bat before you coffee fans out there catch me out, I am not too keen on the bean. Don't get me wrong, I've given it a fair go. It occurred to me last year that I could be really missing out, so I tried the takeaway cup in the morning and the large mug at the cafe, and I remember once even trying Nescafe grains dissolved in a styrofoam cup. But the appeal to me seemed inconsistent, and after a particularly overt reaction to a particularly strong iced mocha, my takeaway lids have since read 'HC.'

But let us tarry not on this history, for although coffee is not my forté, I know a good drink when I have one. I know it because when it is placed on the table in front of you, you can't help but flare your nose and inhale - you inhale because it smells sharp, it smells robust, it smells so agreeably confident that it's star sign would be a Leo. Your first sip is always small, wary and testing the waters. However if it is as full-bodied as the caffe latte I had at Single Origin, it need only take a small sip to fill your entire mouth with a strong, tantalising flavour. At this moment your eyebrows furrow trying to decode the layers - not too bitter, very smooth, with a satisfying aftertaste which is more than just a fading echo of the actual drink. And then you sip again, each time savouring the flavour. You know you're enjoying the drink when you protectively drag the saucer a little closer afraid that a waitress might mistake your slowness for being finished. At the end, the empty glass is a beacon of satisfaction and accomplishment.

The coffee from Single Origin stood out from the many I had tried before it, and its presence on the Top 50 List is well deserved. Of course there are many coffee shops across Sydney, each one with their own cluster of dedicated fans, however with its distinct flavour and exemplary body I found that Single Origin is well worth the trip (even for a non coffee drinker like me).

Single Origin Roasters
60-64 Reservoir Street, Surry Hills
Phone: 9211 0665
singleoriginroasters.com.au

The BITE ME Project no.40 Roti canai from Mamak

What is the BITE ME Project?

No.40 Roti canai from Mamak

Durack: One of the good things (okay, the only good thing) about having to queue at this modern Malaysian Chinatown favourite is watching the chefs twirl the roti canai flatbread in the air. Served with two curry dips and spicy sambai sauce, it's a treat. 

Vanessa: Roti, for me, is full of memories - of when I was in Singapore with family and we would eat it for $1.50 at hawker centres, readily available in all its oily and doughy goodness at breakfast, lunch and dinner. Although distant from a hawker centre, Mamak's roti canai is reminiscently undeniably delicious and its bread, which is fluffy and squishy on the inside and has crispy flakes on the outside, makes for an exciting twist on the South East Asian food. The dhal and curry make for tasty companions, even if your spice-tolerance is rather low as it is in my case, however, it is evident that the bread with its layered and flakey complexity outshines them.

Does the roti canai belong in the top 50 foods in Sydney? As Durack says, it is "a treat" however there are many other yummy roti canai in Sydney, despite most of them lacking the on-the-spot flatbread-making, such as at Aseana (Randwick) and Sinma Laksa House (Kingsford). If waiting in line for 45 minutes, the roti canai makes for a great accompaniment with other of Mamak's tasty dishes, but perhaps isn't a 1/50th of Sydney's best on its own.

Roti canai from Mamak - $5.50 
15 Goulburn st, Haymarket
9211 668
mamak.com.au

***

The BITE ME Project no.2 Mrs Jang's home-style fried eggs from Billy Kwong

What is the BITE ME Project?

No.2 Mrs Jang's home-styled fried eggs from Billy Kwong

Durack: These are not your normal fried eggs. Cooked throughout Kylie Kwong's childhood by Mrs Jang, her uncle Jimmy's mother, they have been on the Billy Kwong menu since day one. The eggs are deep-fried to produce crunchy puffs of golden-brown whites, then shallow-fried for extra crispness and creamy, runny bright-yellow yolks, before being doused in spring onions, fresh chillies and oyster sauce. Kwong says it's all about texture, texture, texture. We have to agree.

Vanessa: After I began today with eggs on toast and ended it with Mrs Jang's, I can really appreciate how accurate Durack is when saying "these are not your normal eggs." These are not the eggs you add to the cake mix; they are not the eggs you mash with mayonnaise for a sandwich; these are not the eggs you have with a breakfast special with bacon and sausages; no, these are not the eggs we know at all. Mrs Jang's treats the egg both complexly and barely at all -  the crispy, flakey top makes for an exciting contrast with the silky, soft-as-tofu, gooey white and yolk, recognising and pushing each part of of the egg's anatomy to its culinary potential however reminding you of the simple delights, the beauty and the flavour of the natural egg. The diced chillies and spring onions add intense bursts of flavour (this is no simple scrambled/poached/easy over) with the oyster sauce narrating the whole story. A drama, an epic, a love story? For me it is the latter: I simply can not wait until I find myself with a waiter setting down a plate of these eggs in front of me, again.

Mrs Jang's home-style fried eggs from Billy Kwong - $19
3/355 Crown Street, Surry Hills
9332 3300 
kyliekwong.org

The BITE ME Project no.48 Baklava from Greek Cakes by Eleni

What is the BITE ME Project?

No.48 Baklava from Greek Cakes by Eleni

Durack: When Greek Cypriot baker Fanos Papacharalambous and his wife, Eleni, reopened their popular cake shop in 2009 after a six-year break, they were rushed off their feet for the wonderfully sticky, flakky, baklava.

Vanessa: As Durack alludes the highlight of the Baklava is its powerful juxtaposition of the "wonderfully sticky, flaky, baklava" layers, which you experience in full from the first bite, and equally to the last. As your top teeth break into the multitudes of thin layers of crispy pastry and your bottom teeth make their way through slightly denser layers all drenched in syrup, you can't help but bite in slow-motion as to savour every moment - the best part being when your teeth meet in the cruncy mixture in between, with all flavours coming together in perfect harmony. As I do not posses the World's greatest sweet tooth, I admit that such high saturation of sweetness overwhelmed me at first, however the contrasts of flavours and textures lead me to love every bite.
A divine treat, this Baklava would satisfy any sweet craving, or a craving to try something out of the ordinary and insanely delicious. 10 chews later, and you will find yourself with an empty plate, syrup all over your chin and keyboard and with most delightful aftertaste in you mouth. And is that cinnamon, I taste?

Read the interview with Eleni! + Be sure to check out Emma's blog too as she is doing the same project!

Baklava from Greek Cakes by Eleni - $3 each
914 Anzac Parade, Maroubra
9349 1800

Eleni

Eleni, of Greek Cakes by Eleni

How did you learn to make Baklava?

As a child I absolutely adored baklava, I loved the texture of it and the flavour of it. I've tried everyone's baklava from everywhere and I've tried to make it as authentic as possible. And that's how I learnt how to make baklava.

After a six year break, why did you decide to reopen?

Couldn't stay away! Missed the people contact, missed the smell of cakes - loved it.

Do you have a favourite food?

I've got too many favourites! Where do you start? Anything that's crunchy on the outside and soft and squishy on the inside. And I would always like to start with dessert first, go to the main later. 

If you could give one thing to everyone in the world, from your store, what would you give them?

I'd say it's the Baklava

What is the most popular food that people come here for?

The Galaktoboureko, which is the custard encased in filo pastry, then drizzled with a honey syrup once it's baked - it's absolutely beautiful.

What do you plan for the future?

More of the same I think, it's in the family.

Greek Cakes by Eleni 
914 Anzac Parade, Maroubra
9349 1800

the BITE ME Project no.1 Large sourdough boule from Iggy's Down Under

What is the BITE ME Project?

No.1 Large sourdough boule from Iggy's Down Under

Durack: Iggy and Ludmilla Ivanovic's chewy, crusty, dense, naturally leavened sourdough is a thing of beauty and integrity. Since the Ivanovics arrived in Sydney from Massachusetts, their gigantic boules ($18), skinny ficelles and steamed bagels have become so popular that not only do customers brave long queues at the bakery, restaurants also have to wait in line and prove themselves worthy.

Vanessa: I often think about eating sourdough bread as if I were meeting an old friend. The crust should be thick and sturdy and when you knock the bottom it should produce a warm sound like that which would ring as if you were knocking on the door of an old friend's home. However when opened it should be gooey and pudgy, nourished by the feeling of memories and care. As Durack states Iggy's boule "is a thing of beauty and integrity" - harmoniously achieving this most important paradox. The texture and taste enhance whatever is added to it, making it the perfect starting base for a successful sandwich, toastie or pull-apart to wipe the remnants of a dinner-plate with. Any qualms about being able to finish off such a large sourdough can be overcome by putting half in the freezer, for after defrosting the boule still makes for a satisfying eat.

As such a solid all-rounder Iggy's boule makes the perfect no. 1 to kick off Durack's article. However Sydney is a great source of sourdoughs - with enough to probably make a 'top 50' entirely out of bread alone - hence it would also be wise to check out others such as Bourke st Bakery, Brasserie bread and Sonoma.

Iggy's large sourdough boule - $18 each

49 Belgrave st, Bronte

9369 1650

iggysbread.com

Special thanks to my dad, who formed my appreciation of sourdough breads and helped write this review.

The BITE ME Project (intro + no.8 Macarons from Adriano Zumbo Patisserie)

My current home diet: (clockwise from top left) apples & oranges; ham, cheese, tomato and avocado on sourdough; sourdough toast with avocado and tomato with salt and pepper; pesto pasta & potato salad; sandwich & apples; easymac; strawberries; ham, cheese, tomato and honey wholgrain mustard sandwich

I recently read the article 'Bite Me - The 50 things every Sydney food lover should try' by Terry Durack, in the October issue of the(sydney)magazine, after which it came to my attention that as a food lover living in Sydney, I had not tried so many of the things that Durack claimed that I should have!

The BITE ME Project is my attempt to cover as many of the 50 things that Durack suggests I, as a food over in Sydney, should try. With each taste, I will review whether or not I think the food was worthy to make the top 50 and at the end, hopefully with a much broader sense of food appreciation, I will review if I found the article to be a true representation of the jewels that the Sydney food treasure chest has to offer.

When on holidays we find ourselves often oohing and ahhing at cathedrals, monuments and customs, however when we see people taking photos on the Opera House steps we barely bat an eyelash. Sometimes in order to appreciate what has always been accessible to us, in this case good food, we sometimes have to pretend we are tourists in our own home. So - let the project begin!

No. 8 Macarons from Adriano Zumbo Patisserie

Durack: Before Balmain patissier Adriano Zumbo and MasterChef came along, the macaron was just a delightfully fragile dome-shaped meringue made of little more than egg whites, sugar and almond meal, crisp to the bite and lusciously chewy inside. Now it's a phenomenon, in ever-more-dazzling flavours such as beetroot and raspberry, caramelised hummus, passionfruit and yoghurt, and pumpkin orange risotto

Vanessa: As Durack promises, the initial bite that shatters the fragile crispy dome is a window which opens to a lusciously creamy and densely flavoursome centre. The macarons are a highly satisfying and textually dynamic eat - the coffee, pistachio and chocolate (pictured) although not quite as adventurous choices as beetroot and raspberry, are especially delicious. I am not usually a fan of coffee-flavoured foods, however the creamy centre is nothing to protest to. The only thing to beware is not to fall into the trap of consuming copious amounts, the macarons are so saturated in flavour that a sugar OD is highly plausible.

Of course it's MasterChef fame does help us to project our preconceived television-love onto these little macarons as few would dream of contesting Matt, George and Gary, however these are the real deal. They may be the-Kardashians-in-a-weekly-magazine of the top 50 article, however without the hype they would still be worthy participants. If you are craving a macaron, Zumbo's possess everything a good macaron should.

$2 each

296 Darling Street, Balmain

9810 7318

adrianozumbo.com