Chef Tommy and barista Sean talk pork, kale (like half of Sydney), cold drip coffee and more. Enjoy these Spring menu insights…
COFFEE PRUNES? WHAT THE HECK ARE THEY AND WHAT DO THEY BRING TO THE BUCKWHEAT & BROWN RICE COCONUT PUDDING THAT’S ON IN SURRY HILLS & BOTANY?
With the coffee prunes we get cold drip coffee, sweeten it a little and bring it to a boil. We then put our pitted prunes in and poach them gently in the coffee. They soak up the flavour and the finished product complements a variety of things but especially our not too sweet coconut and brown rice pudding.
SURRY HILL’S SLOW COOKED STICKY PORK WITH RICE CROUTONS IS GOING GREAT GUNS. CAN YOU TELL US HOW IT’S PUT TOGETHER AND WHY IT’S SO TASTY?
Chef Shalom was the inspiration for this dish; he has been getting homely Vietnamese meals from his girlfriend and wanted to share this with the customers at the cafe. The pork is braised and then glazed using nouc mao which is a dark caramel water, traditionally the protein is simmered and cooked through in this liquid. We use this as a flavour enhancer in the glaze. It is by no means authentic, it is just our take on it. With this we serve the seasoned rice croutons which have been pressed and fried so they are crisp on the outside and chewy in the middle. The fennel and carrot salad adds a cleanness and sharpness that balances out the dish and for a little more crunch and flavour burst we garnish with the garlic crisps.
THE TUSCAN KALE SALAD AT SURRY HILLS THAT’S WINNING OVER THE HEALTH CONSCIOUS CROWDS, WHAT’S ITS STORY?
People are more aware about what they are using to fuel their bodies! The Tuscan salad is a hit as it is gluten free and easy to digest as the kale has been almost pickled to start to soften it. It is substantial enough for a lunch dish but it doesn’t leave you feeling bloated and in need of an afternoon kip. With the addition of protein in the form of our poached salmon it is easy to see why people are enjoying this dish.
Over to you Sean –
AS IT’S GETTING WARMER AND COLD DRIP COFFEE IS BACK IN THE SPOTLIGHT WHAT YOU CAN TELL US ABOUT SINGLE O COLD DRIP, THE PROCESS AND WHAT YOU GET IN THE CUP?
Aaahhh summer! What a time, crammed behind a hot coffee machine next to a few other hot steamy bodies pumping out coffees all day… makes me feel hot and bothered …so hot and bothered that I want something cool and refreshing… something cold and refreshing kinda like a cold drip!
It’s warming up to that time of year where hot coffee is sometimes just not thirst quenching and that my friends is “COLD DRIP SEASON!” brewed for 8 hours and prepped the day earlier so all the oils in the coffee settle and make one beautiful syrupy cup if chilled magnificence. With stunning complex and velvety textures cold drip is a sure “snow” winner this summer.
THE AFFOGATO PROJECT WITH COW AND THE MOON IS BACK IN FULL SWING AS WELL, WHY IS ESPRESSO SO DAMN GOOD WHEN PAIRED WITH DIFFERENT GELATO FLAVOURS?
For me the creamy texture of gelato pairs so well with coffee due to its intense acid and syrupy texture something so fatty and something so acidic go hand in hand kinda like lemon in aioli!!!
Surry Hills Spring Menu available till Dec 1st, Mon to Fri 6.30am-4.30pm, Sat 7.30am-3.30pm.