Holidays in Perú (June 30 2015)

On our first day in Lima we went out with mum to do some shopping. I always buy clothes when I go back home because quality is great, and try to do the bulk of the shopping at the beginning of the trip, before putting on several kilos. We went to the Jockey Plaza shopping centre and had lunch at El Grifo. I was there three years ago, too, and found the food as good as then.

Alvaro and I shared a ceviche, which I ordered mild with chili (ají and rocoto sauce) on the side because he doesn’t like spicy food. Good stuff.

Ceviche

Ceviche (S/. 45, ~$19)

Ají y rocoto

Ají and rocoto

The other dish we shared was Los Huevos del Grifo, yellow potato chips, smashed eggs with Huacho sausage, beef tenderloin and serrano ham. Amazing combination. My only suggestion: some salad on the side would have been great.

Los Huevos del Grifo

Los Huevos del Grifo (S/. 45, ~$19)

Mum ordered the saltayaki, a stir-fry of beef tenderloin, prawns and Asian veggies in teriyaki sauce, served with fried cassava. It was a very tasty Japanese-inspired version of the classic dish “lomo saltado”.

Saltayaki

Saltayaki (S/. 39, ~$16)

Later we had coffee at a Juan Valdez shop. This is the most popular colombian coffee and it’s good to see they’re now everywhere in Lima.

Juan Valdez Cafe

I also noticed that cronuts have invaded Lima, too.

Cronuts

Later we went to my aunties, who served us dinner: chicken breast and fried egg, served with the mandatory white rice and salad. Note the ratio rice:salad, quite the opposite to what I would normally eat (if I eat rice at all).

Pollo, huevo frito, ensalada

Chicken breast, fried egg, salad

My aunty also bought some yellow potato chips from a shop nearby for us to try with some chili sauce. Yellow potatoes have a unique flavour and texture, unlike anything you can find in Australia. That’s why we’re so obsessed to stuff our faces with them whenever we’re in Perú.

Papas amarillas fritas

Yellow potato chips

El Grifo
C.C. Jockey Plaza
Javier Prado Este 4200 Surco
Lima, Perú

Holidays in Perú (June 29 2015)

We’re back home, this time together for the first time. It’s been three years since I last visited (two for Alvaro). I normally found airplane food okay, and was always able to eat most of it, even when I’ve never ordered the gluten-free option, however this time I was disappointed with the food.

As usual I packed some emergency food: dry-roasted cashews, gluten-free raw crackers, jerky, dark chocolate, a paleo bar, and travel bottles of olive oil and balsamic.

Travel emergency food

Travel emergency food

The first meal on the flight Sydney-Santiago was dinner. We shared the osso buco with roast potatoes, green beans and peas; and the grilled barramundi with lentils, sweet potato carrot mash and capsicum harissa. I was hoping for salad (that’s why I packed the oil and vinegar) but no luck.

Dinner Sydney-Santiago

Dinner Sydney-Santiago

Dinner Sydney-Santiago

Dinner Sydney-Santiago

The chocolate mousse didn’t look too horrible (it had thickened cream, free-range eggs, chocolate and sugar), but it was too sweet for me.

Chocolate mousse

Chocolate mousse

Chocolate mousse

Later on the day we were offered hot dogs with tomato relish and American mustard, but we had some of our crackers instead. The final meal on that flight was breakfast: scrambled eggs with bacon, sausages, hash brown and roasted tomatoes. The hash browns were clearly not gluten-free, but we enjoyed the rest. There was also a muffin which we didn’t eat (what happened to fresh fruit for breakfast??), and Greek yoghurt with granola. I don’t know why but we felt compelled to eat the super sweet yoghurt. Maybe because it was free.

Breakfast Sydney-Santiago

Breakfast Sydney-Santiago

On flight 2 out of 3 (Santiago to Sao Paulo) we were served a sandwich with cheese, ham and mushrooms. There were also some crackers, soft (cream-type) cheese, and a meringue pie.

Lunch Santiago-Sao Paulo

Lunch Santiago-Sao Paulo

We open the sandwiches and ate the fillings, also ate the cheese, plus jerky. Alvaro ate the meringue off the pie crust.

Sandwich filling

Sandwich filling

Before boarding the final flight (Sao Paulo-Lima) we ate the paleo bar. On the plane, we both had beef stew with mash, but were told the mash had flour in it. We ate the last pack of crackers with the provided butter and decided to order the gluten-free meal on our way back.

Dinner Sao Paulo-Lima

Dinner Sao Paulo-Lima

Review: Bar H (Surry Hills)

We decided to have one last fancy meal with our housemates before some of us departed for holidays, and to celebrate one of our housemate’s new job (and, sadly, relocation interstate). The chosen venue was Bar H, which has been in my wishlist for a long time and happened to be close to the footy and have a free table on a Friday night. They do Japanese fusion, and have a wonderful array of sake and wine available.

Bar H

We toasted with sake and later a shiraz, and had some fish crackling, chilli, yukari as appetizer. More similar to prawn crackers than pork crackling, but tasty anyway, especially with drinks.

Fish crackling, chilli, yukari

Fish crackling, chilli, yukari ($6)

Alvaro and I shared the beef tartare, umeboshi plum, sea banana, a wonderful Japanese version of the French classic, and the slow cooked kurobuta pork shoulder, quandong, grilled lettuce, with a generous amount of savoury pork paired with an awesome fruity sauce.

Beef tartare, umeboshi plum, sea banana

Beef tartare, umeboshi plum, sea banana ($19)

Slow cooked kurobuta pork shoulder, quandong, grilled lettuce

Slow cooked kurobuta pork shoulder, quandong, grilled lettuce ($36)

Other dishes ordered at the table were: sakamushi clams, prawns, sake & warrigal greens; steamed pork and umeboshi dumplings, and mooloolaba bug meat, mushroom, buckwheat, soft egg, shio koji, all beautifully plated and I heard, very well executed.

Sakamushi clams, prawns, sake & warrigal greens

Sakamushi clams, prawns, sake & warrigal greens ($29)

Steamed pork and umeboshi dumplings

Steamed pork and umeboshi dumplings ($16)

DSC_0705

Mooloolaba bug meat, mushroom, buckwheat, soft egg, shio koji ($33)

Bar H
80 Campbell Street
Surry Hills NSW 2010
(02) 9280 1980
barhsurryhills.com
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Review: Bar Luca (Sydney CBD)

Now that burgers are in fashion I keep my eyes peeled for places that offer gluten-free options, either bunless or with gluten-free bread. Normally burgers in bars/pubs don’t fit the bill as the patties contain gluten themselves, but the famous Bar Luca was the exception. I organised an early Friday dinner night with Alvaro.

We ordered the Wagyu beef burger with bacon, American Cheddar, tomato, lettuce & pickles and the Chicken karrage [sic] burger with wasabi aioli, cucumber & coral lettuce. Best gluten-free buns we’ve had so far, considering texture and flavour. I’m sure Grill’d low carb buns are healthier but these ones were sturdier. I liked the beef burger better, and found the chicken karaage (which is coated in potato starch) a bit bland and I reckon the fryer was due for an oil change.

Wagyu beef burger

Wagyu beef burger ($13)

Chicken karaage burger

Chicken karaage burger ($13)

Because it was hard to decide, we *had* to order both the shoestring fries with aioli and house cut sweet potato wedges with chipotle aioli. Both gluten-free (as several other items in the menu), both great, but we liked the sweet potatoes better.

Shoestring fries

Shoestring fries ($6)

House cut sweet potato wedges

House cut sweet potato wedges ($8)

Bar Luca
52 Phillip Street
Sydney NSW 2000
(02) 9247 9700
info@barluca.com.au
www.barluca.com.au
On Facebook

Review: Cross Eatery (Sydney CBD)

The healthy eating scene in the CBD is getting bigger and better. One of the newest additions is Cross Eatery, whose early reviews got my attention thanks to the words “Feather & Bone” and “kombucha on tap”. To find this place, look for the sign in the photo below.

Cross Eatery

Menu

Salads, sandwiches

I heard the coffee was good but was not my type. Not bad, just not as smooth for my South American palate.

Long black

Long black ($3.50)

As I mentioned before, they also offer kombucha on tap. Hopefully more cafes will follow this trend.

Kombucha on tap

Kombucha on tap

These guys make one of the best paleo-friendly breakfasts in the area: a Cross breakfast salad bowl with raw sprout, kale salad, probiotic cabbage, activated nuts and poached egg. I added a (generous) serve of Feather & Bone pastured raised ham and called it a meal.

Cross breakfast salad bowl, Feather & Bone ham

Cross breakfast salad bowl ($12), Feather & Bone ham ($6)

Feather & Bone pasture raised ham ($6.00)

For lunch, they have a few specials and a roast meat (I missed out on the lamb and the pork belly) with two salads. The day I visited, they had pulled beef brisket, made with Feather & Bone grass-fed beef and serve with house made pickles, which was very tasty. The serve was a bit small, FYI. I had it with broccolini, chilli, garlic & mustard dressing and burnt Brussel sprouts, citrus, walnut, and witlof.

Pulled beef brisket and two salads

Pulled beef brisket and two salads ($17.50)

This same meal can be ordered in a box to take away as in the photo below. They also do a box with two salads plus F&B ham.

Pulled beef brisket and two salads, takeaway

Pulled beef brisket and two salads, takeaway ($16)

Cross Eatery
155 Clarence Street
Sydney NSW 2000
(02) 9279 4280
info@crosseatery.com.au
www.crosseatery.com.au

Product review: Kehoe’s Kitchen sauerkraut

Now that fermented foods are in fashion (yay!) there are quite a few new interesting brands popping up. This bright pink jar in my local health food shop caught my eye, especially when I read the ingredients list: red cabbage, apple, garlic & fennel seeds.

Kehoe's sauerkraut

I really liked this sauerkraut, I didn’t find the garlic too strong at all. The only downside, as with all good fermented products, would be the price (I paid $19.95).

Kehoe's sauerkraut

Kehoe’s Kitchen
kehoeskitchen.com

Magical Multipurpose Paleo and Primal Dough discount code

Last year our Italian friend and chef by trade Ferdinando and I made gluten-free pizzas at home. I have had a few GF pizzas here and there and they all have been crap. Not only the toppings are normally low quality but the dough does not resemble real dough by any length of imagination. The pizzas we made not only pleased me (which is a hard task) but our non-paleo friends as well, including chef Manzo himself.

Ferdinando was in charge of the toppings and I made the dough with Tara Grant’s (aka PrimalGirl) recipe. I used cassava as ingredient (the recipe calls for any mashed root vegetable) and it turned out perfect. Below are some pics of the results.

ferdinando_pizza

Chef Manzo at work

pizza2

Pizza with ham, mushrooms, olives, capsicum

pizza1

Pizza with rocket, tomato, mushrooms, olives, capsicum, prosciutto, shaved Parmesan

Tara has been kind enough to offer you a discount code for buying her Magical Multipurpose Paleo and Primal Dough Recipe, with which you can make rolls, hamburger buns, pizza crust, crackers and tortillas. Just enter the code LATERALEATING001 at PrimalGirl.com or this link for a 15% discount.

Recipe: Smoked pork, mushroom, ginger & cabbage soup

This recipe is more a guide than an actual recipe. Yes, this is an excuse to be inaccurate with the quantities. The results will be great, give or take reasonable amounts of any ingredient. You can also use pre-made broth if you can find a good one.

Smoked pork, mushroom, ginger & cabbage soup
Yield: 6-8 servings

Smoked pork soup

Ingredients

Broth

  • about 1 kg smoked pork (bacon) bones
  • enough water to cover the bones

Soup

  • about 3 litres smoked pork broth
  • about 300 grams mixed mushrooms (I used oyster, shiitake and black)
  • 5-cm piece ginger
  • 1/4 savoy cabbage
  • about 2 tbsp tamari

To serve, optional

  • boiled eggs *

Directions

Broth

  1. Place bones in slow cooker, cover with water and cook in low 12-24 hours. Enjoy the smell in the process.
  2. Drain the broth. If your bones are meaty enough, separate the meat and keep for serving in the soup.

Soup

  1. Slice ginger, mushrooms and cabbage.
  2. Bring broth to a boil, add ginger, cook for 10 minutes.
  3. Add mushrooms, cook for another 10 minutes.
  4. Add cabbage, cook for another 10 minutes.
  5. Turn off heat, add tamari and adjust seasoning.

To serve

  1. Serve with boiled eggs and/or reserved meat.

* I opted for soft-boiled eggs and was too impatient to wait for them to cool down before peeling, hence the terrible presentation in the photo.

Review: The Tokyo Noodle Bar Zu Zu Zu (Newtown)

What made me stop here, among all the cheap and cheerful Asian eateries on King Street was the promise of gluten-free (and vegan) ramen. Sounded too good to be true.

The Tokyo Noodle Bar Zu Zu Zu

Blackboard

Yes, ramen was gluten-free (they use mountain yam noodles and bean sprouts instead of the regular noodles) but the broth lacked substance and intensity.

Gluten-free pork ramen

Gluten-free pork ramen ($14.80)

Gluten-free chicken ramen

Gluten-free chicken ramen ($14.80)

Friendly service was the highlight of our visit. Perhaps regular ramen is better than the GF version.

Green tea

Green tea ($2.80)

The Tokyo Noodle Bar Zu Zu Zu
191 King Street
Newtown NSW 2042
(02) 8021 2977
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Review: The Hive Bar (Erskineville)

If you’re a regular reader you may know we’ve lived in the same area since we moved to Sydney. First Erskineville, then Camperdown, then Newtown, now Erskineville again. This means that we’ve eaten in many of the past and current establishments in the vicinity. The Hive Bar used to be one of our favourite locals for beers. After going paleo, I thought there would be torture to come back to a place with such good beers and gluten-based food (e.g. pizzas, etc.)

Beers on tap

Luckily, I was mistaken. Besides time being the cure for craving beer (especially when there are other wonderful alternatives – more on this below), it turns out The Hive offers a decent variety of gluten-free snacks and food, plus a great small bar vibe.

The Hive Bar

I would normally drink a glass of wine but I was curious about the house cocktails. Although I wanted something non-sweet, the words “maple” and “smoked” caught my eye and I ended up ordering The Maple (Rittenhouse straight rye whisky with maple syrup and Angostura bitters, served with a smoked pear). Very sweet but also very pleasant. It comes with a single giant ice cube and a slice of pear that resembles bacon (mmm… bacon…) I would (will) order again, perhaps in lieu of dessert.

The Maple

The Maple ($19)

My dining companion that night (read: husband) abandoned me at the last minute, but I still managed to try a few different items as I asked for smaller portions. The free range Bangalow pork scratchings with chilli salt were tasty and crunchy: the perfect drinking snack. In case you’re wondering, the chilli salt was not hot at all.

Free range Bangalow pork scratchings

Free range Bangalow pork scratchings with chilli salt ($6)

If you’re after something more substantial, the kangaroo skewers with chimichurri and extra virgin olive oil are a very good option. Kangaroo tends to be on the tough side as it’s very lean, so be mindful if you’re one of those lazy eaters who don’t like to chew. The chimichurri was excellent, which is a rare thing to find in Sydney. 10 points IMO.

Piquillo fire-roasted peppers, kangaroo skewers

Piquillo fire-roasted peppers ($10), kangaroo skewers ($12)

The other item in my plate were the piquillo fire-roasted peppers filled with goats cheese & served with pine nut dressing. These were also very flavourful, thanks to the great combination of ingredients.

Finally, I couldn’t resist the temptation of ordering fries, which is something I often do when they are labelled gluten-free (this means they’re not beer-battered, nor the frozen commercial ones that almost always contain gluten). The fancy description in the menu reads “hand-crafted”, which really means hand-cut, and they come with a delicious mustard aioli.

Hand-crafted hot chips & mustard aioli

Hand-crafted hot chips & mustard aioli ($8.5)

Gaby @ lateraleating dined at The Hive Bar as a guest.

The Hive Bar
93 Erskineville Rd
Erskineville NSW 2043
(02) 9519 9911
www.thehivebar.com.au

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