Sydney Eat Street: Celebrate unique Australian food flavours
Whether it’s a classic sausage sizzle or uniquely Australian treats, ‘Straya’s’ favourite foods and flavours take centre stage throughout January.
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Tokyo Lamington
To say Tokyo Lamington’s creations as a fusion of two cuisines is like saying a long black is just coffee grounds and hot water. Sure it’s technically correct but so far off the mark as Tokyo Lamington is more than food; it’s the blending of two amazing cultures in the melting pot we all call home.
Throughout January, in a playful nod to Australian flavours, they’ve applied their whimsical flair to these cubes of unbelievably moist and delicate sponge cake with their ‘Aussie Bakery Classics’ menu, a selection of lamingtons featuring Caramel Slice, Apple Turnover, Finger Bun, Custard tart, Pavlova, Iced VoVo, Chocolate cake, Passion fruit vanilla slice, and the undisputed childhood favourite, Fairy Bread. Of course, there’s also the jewel in the crown, the OG, a traditional lamington with a layer of jam sandwiched between their signature sponge cake, covered in chocolate and desiccated coconut.
But it’s mere happenstance Sydneysiders have been able to enjoy these treats a before Covid, owners and artisans Min Chai (N2 Gelato) and Eddie Stewart (Black Star Pastry) were finalising plans to move to Tokyo to open a shop along one of the city’s trendy side-alleys and offer artisanal Asian-inspired lamingtons — moist sponge cake paired with Japanese flavours and premium ingredients.
They delayed their relocation and took up an interim residence in Market City before taking over the former Black Star Pastry shop on Australia St in Newtown.
You’d be mad not to take advantage of them staying, especially if lamingtons are your favourite treat.
— 277 Australia St, Newtown; tokyolamington.com
Fugetsu
Fugetsu co-owner and chef Robert Shin’s celebration of Australia is inspired by a traditional Japanese afternoon snack he used to devour as a kid himself.
“We wanted to create a dish that celebrates our two cultures using two comfort foods,” he says.
“As a child, I used to eat gyoza after school. I believe vegemite on toast is similar for Australians.”
The sushi train and Japanese eatery in Market City’s 1909 Dining Precinct is featuring the ‘Aussie Gyoza’ this month.
The Japanese dumplings are fried or steamed half-moon dumplings stuffed with various fillings and served with a soy-based dipping sauce.
There are three different filling options: pork, prawns, or vegetarian.
Robert has taken traditional Japanese gyoza, pairing them with a uniquely Aussie flavour, creating a Vegemite-based dipping sauce.
Australian/Japanese fusion balances Vegemite with conventional Japanese soy and miso-based dipping sauce.
“A great dipping sauce can make, or break a dish, or just take it to a whole new level. Vegemite is a flavour that brings an instant umami taste,” he says.
The limited edition Aussie Gyoza is available only on January 26.
— Market City, 1909 Dining Precinct, Level 3, Shop R3, 9-13 Hay St, Haymarket; fugetsu.com.au
Classic Aussie Fare
Nothing says ‘Straya’ more than these four supremely awesome Aussie staples; they are all great options for Australia Day, whether it’s to make them at home if you’re Omicron-isolating or if you’re venturing out for the day.
First up, the sausage sizzle: Budget bangers from the shops, premium sausage from butchers such as Victor Churchill, or at your favourite beer garden or pub.
Just follow the smell of grilled onions — which go on top, by the way.
Next up, the bacon and egg roll: You can judge a brekkie roll by its bacon … or its bun … or egg … or sauce. Or its location — whether it’s at a farmer’s market, a beachside kiosk or a local cafe.
Now for the iconic meat pie: plastic-wrapped with tomato sauce packet, or braised beef, mushy peas and a pint.
And finally, something good to wash it down, such as Bondi Beer from The Bondi Brewing Co, Burleigh Bighead lager from Burleigh Brewing or the alcohol-free lamington-inspired coconut brown ale from Craftzero and UpFlow Brewing Company.
If wine is more to your liking Cupio Bagnum, a magnum’s worth of dry pinot rosé or pinot noir in the convenient and sustainable packaged bag with handles. Bondi Liquor’s gin is a mixologist favourite for those keen on cocktails.
Watson’s
Judging by the ripper turnout at The Ashes and nearby restaurants such as Watson’s at the adjacent Entertainment Quarter, Watson’s owner Michael Watson says: “We are looking forward to another occasion where people can come together and enjoy an afternoon in our beer garden underneath the fig trees.”
There is an Aussie Sausage Sizzle in the Beer Garden, which includes a special menu celebrating the best of Australian produce such as a Moreton Bay bug Rolls, classic Free-Range Chicken Schnitzel, Fresh King Prawns with Marie Rose sauce and a classic Angus Beef Burger with fries.
In addition, there are more than 32 cold beers on tap and live music on the deck. It’ll be a fun way to enjoy Australia Day from 11.30am.
— Watson’s EQ, 1 Bent St, Moore Park; watsonseq.com.au
WHAT’S FRESH
January is pretty sweet at the popular gelato shop, Gelatissimo, and through to the end of the month, the headliner is the Calypso mango and wattleseed flavour.
It’s a creamy gelato with a sweet and juicy mango ripple infused with the nuttiness of wild-harvested Australian wattleseed. Yum.
Winter warmers to celebrate the season
Everyone is happy to see the sun peeking through the clouds, but winter’s not all bad. Bid farewell to the colder days with one last hurrah of warming fare.
Sniffing out Sydney’s best truffle desserts
Save the best for last. As truffle season comes to a close, be sure to indulge in some sweet treats featuring the annual earthy gem.