Yoda, Ashiana and Bijolias spice up winter dining on Sydney’s northern beaches
Foodie Friday picks three different styles of curry that will spice up a cold winter’s night.
Manly
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IF YOU are looking for a winter warmer to tempt your tastebuds, why not start in Avalon?
Owner and chef Brendan Brady has been spicing up the local food scene at Yoda for three years with his take on Asian fusion food.
The UK expat spent nine years in Hong Kong and Singapore and his menu reflects his passion.
One dish is spot on for cold winter nights. Brady’s pick is a beef rendang. This Malay style dry curry is a complex layering of flavours that’s achieved by slow cooking.
It’s spicy without being too hot. Brady said he’d like to make it hotter but he’s had to tone down the heat factor for his customers.
The secret is slow-cooking the meat. Brady cooks a combination of beef brisket, chuck steak and neck for three hours in a red curry base with coconut cream, smoky Kashmiri chilli and palm sugar.
The dish is more authentic with the addition of sweetened and caramelised coconut and pandan leaves.
Bijolias, Ajay Mathur’s popular Seaforth restaurant has given chicken tikka a 21st century makeover and a new name. It’s now called murgh chilli fry.
More tang comes from the tandoori chicken which has been spiced up with long list of flavours: desiccated coconut, curry leaves, mustard, fresh ginger, chillies, lime, coriander and fennel.
Marinades, pastes, curry bases and Indian salsas are all homemade. Bijolias’ kitchen uses lots of fresh ingredients, local produce and combinations unheard of in traditional dishes, such as green peppercorns.
Ashiana in Manly is a taste of home for many expats. From delicate kormas, to vegetarian dishes and eyeball-popping phall curries, there’s something for all.
Ashiana has been feeding Brits for more than 11 years and one of the most popular dishes is chicken tikka masala. It’s tweaked with marinated tandoori chicken pieces, spices, garlic, ginger, yoghurt and garam masala.
The trick is upping the spice factor with more chilli, ginger and cardamom pods.
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