Review: Egg of the Universe (Rozelle)

I found out about Egg of the Universe (EOTU) because they are one of the available pick up points for Feather and Bone‘s (F&B) orders. Upon inspection of their menu I knew I would love eating there.

It is a bit of a hassle for us to get there but we finally managed. The cafe, which is actually part of a yoga studio, is bigger than what I thought and just as welcoming as I imagined.

Egg of the Universe

Egg of the Universe

They have the best table water ever: flavoured with mint leaves and cinnamon.

Water

Gladys had a fresh mint tea and I had a delicious coconut milk latte.

Fresh mint tea, coconut milk latte

Fresh mint ($4), latte ($4)

Alvaro had a banana + macca [sic] smoothie (banana, maca, goji berries, organic whole yoghurt & milk, linseed) that perhaps didn’t look as pretty as the drink he had at Sadhana Kitchen but was equally good: thick and not too sweet.

Banana maca smoothie

Banana macca [sic] ($9)

We shared three dishes, starting with the slow-cooked pastured beef (12-hour low slow braised grass-fed beef with fennel pickle, bitter seasonal greens & roast sweet potato). The meat was ultra tender and the sauce was great. It reminded me to the pot roasts my mum used to make.

Slow-cooked beef

Slow-cooked pastured beef ($24)

Bacon & eggs (F&B smoked bacon, fried organic eggs, spelt sourdough [gluten-free available], EOTU lacto-fermented tomato ketchup & pickle juice shot) was Alvaro’s favourite dish. I can see why, not only F&B’s bacon is one of the best you can find in Sydney, but the lacto-fermented ketchup and the juice shot (which we were told to drink before the meal as an aperitif) made it really special.

Bacon & eggs

Bacon & eggs ($20)

Last but not least, the perfect circle salad (raw & fermented salads, cashew cream, activated nut pesto, tahini dip & EOTU raw, activated crackers) was, too, one of kind. I loved every component of it, especially the smokey roasted cherry tomatoes.

Perfect circle salad

Perfect circle salad ($17)

Sweets, along with some pre-packed salads, are displayed at the entrance. We shared a banana friand and a chocolate beetroot cake, both perfect in taste, size and sweetness for us.

Treats

Banana friand, beetroot chocolate cake

Banana friand, chocolate beetroot cake ($4 each)

Egg of the Universe
711 Darling Street
Rozelle
(02) 9810 3146
info@eggoftheuniverse.com
www.eggoftheuniverse.com
On Facebook

Egg Of The Universe on Urbanspoon

Recipe: Cauliflower plov

My introduction to plov, a very simple dish made with rice, lamb and carrots, was in an Uygur restaurant in Sydney. Turns out this dish is traditional also in Uzbekistan and Siberia. I wanted to make a low carb version based on what I remembered from Kiroran Silk Road and my trip to Russia, plus a few recipes from the internet. The result? Well, cauliflower doesn’t absorb liquids as rice does, so it was more soupy and less oily in appearance than the real deal. I also used a ton of grated carrots instead of chopped, which made it a bit too sweet for my taste. So I kinda failed in reproducing the original dish but the result was just as tasty and comforting.

Cauliflower plov
Yield: 6-8 servings

Cauliflower plov

Ingredients

  • 1 kg lamb loin chops
  • 4 tablespoons lamb fat or tallow
  • 1 very large or 2 small heads cauliflower
  • 2 large onions
  • 5 medium carrots
  • 2 teaspoons minced garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2-3 cups lamb bone broth
  • salt and pepper

Salad

  • green cabbage
  • cucumber
  • radishes
  • splash of apple cider vinegar
  • splash of olive oil
  • salt
  • dill

To serve

  • dill

Directions

  1. Cut lamb chops in cubes.
  2. Cut cauliflower florets and pulse in a food processor until it resembles rice.
  3. Peel and grate the carrots.
  4. Slice onions.
  5. Heat 2 tablespoons fat in a large pot and brown lamb. Reserve.
  6. Lower the heat, melt 2 tablespoons of fat, and add onions and garlic. Cook for 10 minutes.
  7. Add spices, cook for another couple of minutes.
  8. Add carrots, cauliflower, lamb and broth. Cook uncovered for 20-30 minutes, stirring occasionally.
  9. Serve with chopped dill on top.

Salad

  1. Thinly slice the vegetables.
  2. Place the radishes and cucumbers on a colander and salt them. Let them release water, drain them and mix them with the cabbage.
  3. Add vinegar, oil and chopped dill.
  4. Refrigerate until ready to serve. This salad gets better with time.

Recipe: Chicken heart anticuchos

This is a tasty way to get more offal in your diet. Heart is a great source of iron, vitamin B12, zinc, and coenzyme Q10 (CoQ10), which is fundamental for the electron transport chain of mitochondria (the energy-producing cells in your body). Get chicken hearts from pastured chickens if possible (Feather and Bone is a great source) and fire up your grill for this twist on classic Peruvian street food (the original version uses cow’s heart). If you’re not keen on eating heart you can try this version with kangaroo.

Chicken heart anticuchos
Yield: 2 servings

Chicken heart anticuchos

Ingredients

  • 500g chicken hearts

Marinade

  • 1/4 cup red wine vinegar
  • 2 tablespoons ají panca paste (Peruvian red chilli
  • paste, or substitute with your favourite)
  • 1 teaspoon minced garlic
  • 2 teaspoons dried oregano
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin

To serve

  • 1 large piece cassava (approximately 125g)
  • ghee or butter
  • salt to taste

Directions

  1. Remove the thin membrane that surrounds the hearts and trim the upper fatty/vascular part. Slice them horizontally (you’ll end up with donut-shaped slices).
  2. Mix the marinade ingredients pour over hearts in a ziplock bag and marinate for at least 6 hours.
  3. Boil cassava for 20-30 minutes until soft.
  4. In the meantime, turn on your BBQ (you’ll be using the flat part) or heat up a stovetop grill pan.
  5. Drain cassava, discard hard bit in the middle, cut in pieces and fry in ghee or butter. Season with salt.
  6. Cook marinated hearts (no need to drain the marinade) for ~10 minutes, flipping them occasionally. Season with salt.
  7. Serve with fried cassava, salad and your favourite condiment (I served it with Peruvian chilli mayo).

Review: Sadhana Kitchen (Enmore)

As I’ve said before, contrary to popular belief, we paleo/real-food peeps do not hate vegans. Not all vegans, anyway. Raw vegans have a lot more in common with us than “regular” vegos because the raw component of their diet rules out things that have to be cooked in order to be digestible, including most grains and legumes. Raw vegans also tend to care a lot about where food comes from, tending toward organic/local/sustainable produce, which is in line with the ancestral eating philosophy.

The thing that got me interested in Sadhana Kitchen was discovering that they offered house-made almond milk and coconut milk for their drinks (they called them “mylks” to avoid confusion). A quick look at the menu made me want to try their food offerings.

Sadhana Kitchen

Their mission statement reads: “Everything we serve is handmade with love from organic, plant based whole foods. Our raw dishes are kept below 40°C as to preserve the enzymes that aid in efficiency of digestion & nutrient assimilation”.

Blackboards

I really liked the Sadhana lasagna (layers of zucchini pasta, cultured cashew cheeze, basil pesto, walnut mince, wilted spinach and chunky tomato sauce). I’ve been eating pastaless lasagne for ~10 years (using zucchini and/or eggplant for the layers) but this was my first meatless, pastaless one. The walnut mince was delicious, proof that the tomato base is more important than the meat in this case.

Sadhana lasagna

Sadhana lasagna ($15.50)

The Prana Pad Thai (kelp & zucchini noodles, baby salad leaves & seasonal vegetables with a house-made raw Pad Thai sauce) was good but I like my version better (and it’s not only because mine has meat). Still, it was an interesting twist on a classic dish.

Prana Pad Thai

Prana Pad Thai ($17.50)

I can’t say the same about the BLAT (Sadhana coconut bacon, lettuce, avocado, tomato, coriander and house made mayo in between two slices of [raw] onion bread). I didn’t dislike it but it didn’t resemble a regular BLAT at all. The bread slices (which BTW were very tasty) were more like large crackers, and the coconut bacon just didn’t fit the bill.

BLAT

BLAT ($14.50)

I have also tried the cauliflower, artichoke, chilli and sunflower seed salad that I bought as takeaway to have for dinner one day and it was delicious.

Cauliflower, artichoke, chilli and sunflower seed salad

Cauliflower, artichoke, chilli and sunflower seed salad ($14.50 regular)

The drinks menu is full of awesome-sounding hot and cold items. I’ve had great coffees (a latte and a cap) with the aforementioned house-made almond mylk and tried the warrior smoothie (blueberries, raspberries, banana, sprouted brown rice protein powder, chia seeds, coconut oil, mesquite, almonds).

Almond mylk latte

Almond mylk latte ($4.00)

Almond mylk capuccino, warrior smoothie

Almond mylk capuccino ($4.00), warrior smoothie ($9.50)

I like the fact that they offer kombucha, too, and a dangerous variety of sweet treats that I haven’t had a chance to try yet.

Treats, salads, kombucha

Treats

Sadhana Kitchen
147 Enmore Road
Enmore NSW 2042
(02) 9516 1334
www.sadhanakitchen.com
On Facebook

Sadhana Kitchen on Urbanspoon

The Art and Science of Low Carb Living

Here are my notes of the seminar, which took place on September 1st 2014 at Sydney Uni. Due to complaints about the university organising such an *outrageous* event, the MC, Dr Kieron Rooney had to explicitly state the lack of affiliation of the university with the event and reminded the audience of the true nature of science with this quote: “There must be no barriers to freedom of inquiry… There is no place for dogma in science. The scientist is free, and must be free to ask any question, to doubt any assertion, to seek for any evidence, to correct any errors… And we know that as long as men [sic] are free to ask what they must, free to say what they think, free to think what they will, freedom can never be lost and science can never regress” J. Robert Oppenheimer

Dr Rooney (PhD, senior lecturer and member of the Exercise Physiology and Nutrition Research Team, The University of Sydney) left us with the big picture view of carbohydrate consumption. The spectrum of carbohydrate intake according to Feinman et al (2014, full article available here: http://www.sciencedirect.com/science/article/pii/S0899900714003323) is:

  • 0 to 20-50 g/day: very low carbohydrate/ketogenic, 5-10% of daily intake
  • 20-50 to 130 g/day: low carbohydrate, <26% of daily intake
  • 130 to 250 g/day: moderate carbohydrate, 26-45% of daily intake
  • 250 to 300 g/day: high carbohydrate, >45% of daily intake

The mean intake in Australians over 2 years old is 45%. Acccording to the Australian Dietary Guidelines of 2013 (National Health and Medical Research Council 2013, available here: http://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55_australian_dietary_guidelines.pdf) the recommended intake to reduce risk of chronic disease is 45-65%.

Dr Steve Phinney’s ketogenic protocol advocates < 50 g/day.

IMG_1269

Pete Evans

  • Food can be medicine or poison.
  • “The truth is that what we eat is a dialogue about what we believe we are to ourselves and to the world. More than often this dialogue reflects emotional issues – fears and insecurities we do not know how to deal with or overcome. We fall into eating habits developed in childhood that will over time effect our physiological health. There is, however a lot more to this than you might initially think.”
  • Importance of animals getting a natural diet, of eating more organ meats (not just muscle meats), of building relationships with the people who produce our food.
  • The first step toward change is spreading the word.

Sarah Wilson

  • We have to accept individualities.
  • The message needs to be broader: sustainable and sensible.
  • Importance of not eating processed foods, maximising nutrition (carbs = nutrient negligible), reducing toxic load (phytic acid, gluten), cooking (particularly slow cooking as a cost-effective and nutrient-preserving method), saving time and money, not “dieting” (counting calories, etc.)

Dr Steve Phinney

  • Dr Frederick Schwatka studied aboriginals who had been living in the Canadian Arctic for ~4000 years. Their diet consisted mainly of animal products because there was no vegetation. They were nomads and didn’t have much capacity to carry food.

IMG_1266

  • The Masai of East Africa eat meat, milk and blood of sheep, cows, goats. The blood satisfied their salt requirements (hot environment, away from the ocean). When the Masai moved to the city and adopted an agricultural diet, the children became short (Orr and Gilks 1931).
  • Native American warriors who ate buffalo were taller than those who didn’t (Richmond 1975).
  • Professor Vilhjalmur Stefansson lived and travelled with the Inuit from 1905 to 1917. He ate what the Inuit ate: meat, fish, poultry, broth, organ meats. The macronutrient breakdown was: 115 g/day of protein (15-20% of energy intake), >200 g/day of fat (>80% of energy intake) and <10 g/day of carbohydrate (<2% of energy intake). Carbohydrate came from the glycogen in animal muscle. He did not get sick. (McClellan 1930)
  • The brain requires~600 KCal/day. The brain can’t burn fat, but ketones (aka “toxic byproducts of fatty acid oxidation”). Ketones can become the predominant fuel for the brain.
  • In a research study with 6 subjects locked up for 7 weeks the time to exercise (measure of fitness) went down, then up (i.e. the study didn’t prove the hypothesis, Phinney et al 1980, article available here: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC371554/?tool=pubmed)
  • In a revised study, Phinney et al (1983, abstract available here: http://www.metabolismjournal.com/article/0026-0495(83)90105-1/abstract), used athletes as subjects. They were fed 15% protein, 80+% fat, and <2% carbohydrate (from glycogen) for 4 weeks. There was no loss of aerobic power and no difference in endurance, but a change in RQ (respiratory quotient) from 0.83 to 0.72, meaning that they were burning ketones instead of carbohydrate. They had reduced their dependence on muscle glycogen.
  • The body energy stores of a 70g male athlete are distributed as follows:
    • Liver glycogen: ~100g (2480 KCal)
    • Adipose tissue triglyceride:12 kg (110,700 KCal)
    • Muscle glycogen: ~500g
    • Muscle triglyceride: ~300g
    • Blood + extracellular glucose ~20g
  • So fat stores are greater than carbohydrate stores. And an athlete hitting the wall is like a gas truck running out of fuel.
  • Some endurance athletes like Tim Olson have learned to use ketones to their advantage.
  • In a study with 40 subjects with metabolic syndrome, large waist circumference, and insulin resistance, low HDL and high triglycerides (TG), carbohydrate restriction:
    • lowered LDL by 3% with change in particle size (less small dense, the dangerous kind)
    • ­­­­­­­­increased HDL, decreased TG
    • decreased % of saturated fat in TG (because the body loves to burn sat fat for fuel, so it doesn’t accumulate. Forsythe et al 2008, abstract available here: http://link.springer.com/article/10.1007%2Fs11745-007-3132-7)
  • Insulin resistance exists in a continuum that goes from carbohydrate intolerant (people with insulin resistance, type 2 diabetes, metabolic syndrome, obesity, expanding waistline) to carbohydrate tolerant (insulin sensitive people, athletes, normal BMI people). There is no perfect diet for everyone, it depends on where you fall in the continuum.
  • Inflammation underlies heart disease, diabetes, Alzheimer’s disease, etc., and is therefore a major target for inflammation.
  • The ketone β-hydroxybutyrate inhibits histone deacetylases, enzymes that remove acetyl residues from the proteins that pack DNA (histones). This inhibition leads to expression of genes that confer protection against oxidative stress. (Shimazu et al 2012, full article available here: http://www.ncbi.nlm.nih.gov/pmc/articles/pmid/23223453/)

IMG_1268

Q&A session

Safety of KD during pregnancy?

We don’t know because we can’t study that due to ethical issue.

Is hypoglycaemia safe?

Since you’re not using much glucose your blood glucose is much more stable

Low carb paleo but not keto adapted. Is there any harm in going in and out of ketosis? What about cyclic keto-refeeds?

Everyone has to find their place in the continuum. If you feel/function well, continue doing what you’re doing.

If you’re keto-adapted, your muscles need more glycogen. If you eat carbohydrate, almost all will go to muscle.

How did cyclists feel in Dr Phinney’s studies?

The first 2 weeks they felt like crap.

Generally athletes need 3-4 months before getting completely get keto-adapted.

Ketosis + resistance training?

Dr Jeff Volek (Dr Phinney’s coauthor) is a competitive powerlifter. Enough said.

Is ketosis required for weight loss? Is saturated fat required for ketosis? Can you cheat with medium-chain triglycerides (MCTs)?

It’s not requirede but the more insulin the individual requires, the more likely to benefit. The A to Z study (Gardner et al, 2007, abstract available here: http://jama.jamanetwork.com/article.aspx?articleid=205916) suggests that insulin sensitive + Ornish diet might work but not insulin resistant + Ornish diet.

MCTs can’t be stored, therefore they are good way to boost ketosis but there are no studies.

Is there any benefit in trying to increase animal fat for people who don’t eat (a lot of) meat?

It’s recommended to increase omega-3 fat intake (from omega-3 enriched eggs, fish, etc.), avoid seed oils (full of omega-6 fatty acids).

What about Lipitor, does it counteract a high fat diet?

In a study, males on Lipitor were put on a ketogenic diet (KD), increased their HDL and lowered their TG. Lipitor and a KD are compatible and additive. This doesn’t mean you can’t off the meds eventually.

Where do I get my fibre from?

5+ servings of vegetables a day, some berries. There’s something about nutritional ketosis that makes you not need that much fibre.

When adopting a KD, cholesterol goes up. Is it temporary?

Cholesterol goes up when people lose weight rapidly. We store cholesterol in adipose tissue, therefore losing weight mobilises cholesterol. After 2-3 months it should normalise.

Strategies for travelling?

  • Pete Evans: Be prepared, do the best that you can and don’t beat yourself over bad choices. Carry jerky, coconut oil, hard-boiled eggs, etc.
  • Dr Phinney: Carry nuts, olive oil, sugar-free chocolate.

What about Bulletproof coffee?

  • Pete Evans: Coffee is a stimulant. Why do you need it? Something is out of balance.
  • Dr Phinney: Coffee is inverseley correlated with type 2 diabetes. It’s a personal choice. He has chicken broth with Kerrygold butter when he needs an stimulant.

Links and extra resources

Dr Kieron Rooney

Pete Evans

Sarah Wilson

Dr Steve Phinney

Tom Naughton: Diet, Health and the Wisdom of Crowds

Allan Savory: How to fight desertification and reverse climate change

Martha Herbert: The Autism Revolution

Dr Natasha Campbell-McBride: GAPS diet

References

Feinman RD, Pogozelski WK, Astrup A, Bernstein RK, Fine EJ, Westman EC, Accurso A, Frasetto L, McFarlane S, Nielsen JV, Krarup T, Gower BA, Saslow L, Roth KS, Vernon MC, Volek JS, Wilshire GB, Dahlqvist A, Sundberg R, Childers A, Morrison K, Manninen AH, Dashti H, and Wood RJ (2014) Dietary carbohydrate restriction as the first approach in diabetes management. Critical review and evidence base. Nutrition (in press).

Forsythe CE, Phinney SD, Fernandez ML, Quann EE, Wood RJ, Bibus DM (2008) Comparison of low fat and low carbohydrate diets on circulating fatty acid composition and markers of inflammation. Lipids, 43(1), 65-77.

Gardner CD, Kiazand A, Alhassan S, Kim S, Stafford RS, Balise RR, Kraemer HC, and King AC (2007). Comparison of the Atkins, Zone, Ornish, and LEARN diets for change in weight and related risk factors among overweight premenopausal women: the A TO Z Weight Loss Study: a randomized trial. JAMA, 297(9), 969-977.

Orr JB and Gilks JL (1931) Studies of nutrition. The physique and health of two African tribes. London, H. M. Stationery off.

McClellan WS, DuBois EF (1930). Clinical calorimetry XLV: Prolonged meat diets with a study of kidney function and ketosis. J Biol Chem, 87, 651-668.

National Health and Medical Research Council (2013) Australian Dietary Guidelines. Canberra: National Health and Medical Research Council.

Phinney SD, Horton ES, Sims EAH, Hanson J, Danforth E Jr, and Lagrange BM (1980). Capacity for moderate exercise in obese subjects after adaptation to a hypocaloric ketogenic diet. J Clin Invest, 66, 1152-1161.

Phinney SD, Bistrian BR, Wolfe RR, and Blackburn GL (1983). The human metabolic response to chronic ketosis without caloric restriction: physical and biochemical adaptation. Metabolism, 32,757-768.

Richmond RW (1975) Letters and Notes on the Manners, Customs, and Conditions of North American Indians. American Indian Quarterly, 2(2), 146-148.

Saslow LR, Kim S, Daubenmier JJ, Moskowitz JT, Phinney SD, Goldman V, Murphy EJ, Cox RM, Moran P, and Hecht FM (2014). A randomized pilot trial of a moderate carbohydrate diet compared to a very low carbohydrate diet in overweight or obese individuals with type 2 diabetes mellitus or prediabetes. PLoS One, 9(4), e91027.

Shimazu T, Hirschey MD, Newman J, He W, Shirakawa K, Le Moan N, Grueter CA, Lim H, Saunders LR, Stevens RD, Newgard CB, Farese RV Jr, de Cabo R,Ulrich S, Akassoglou K, and Verdin E (2013) Suppression of oxidative stress by β-hydroxybutyrate, an endogenous histone deacetylase inhibitor. Science, 339(6116), 211-214.

Volek JS, Phinney SD, Forsythe CE, Quann EE, Wood RJ, Puglisi MJ, Kraemer WJ, Bibus DM, Fernandez ML, and Feinman RD (2008). Carbohydrate restriction has a more favorable impact on the metabolic syndrome than a low fat diet. Lipids, 44(4), 297-309.

Westman EC, Feinman RD, Mavropoulos JC, Vernon MC, Volek JS, Wortman JA, Yancy WS, and Phinney SD (2007) Low-carbohydrate nutrition and metabolism.  Am J Clin Nutr, 86(2), 276-284.

NB: Not all the references are mentioned in these notes.

Injury update

Four weeks ago I had my second ever sports-related injury (maybe that’s a lot relative to the small number of years that I’ve been active): a (not 100% confirmed) disc tear. Pain was terrible the first week; I could barely walk, get dressed, bend over, etc. Standing up and going to/getting out of bed were the worst parts of my day.

Magically, seven days later I could walk at my normal pace and was able to do a lot more things. Ten days after the injury the chiro got me doing banded bridges and leg abductions. Sleeping and sitting for too long was still painful, though. Three weeks post-injury I was allowed to do push-ups and 90-degree air-squats. It’s been a month already and besides a lingering minor pain that manifests in bed and when my posture is bad, I feel fine. I’m not allowed to lift yet but I’ve been encouraged to try swimming.

Shifting gear(s)

Last time I took swimming lessons I was probably ~10 years old. I strongly dislike being in water, which makes me think something must have happened in a past life. One of the things that bugs me the most is feeling like I’m choking. But I know that it’s good to step out of my comfort zone so I took up the challenge and went for an intro class at the uni pool. Stepping on the wet floor and smelling the chlorine certainly brought up mixed emotions from my childhood. I can’t say I loved it but it wasn’t that bad, so I’ll probably do it until I’m well enough to go back to lifting.

Review: LP’s Quality Meats (Chippendale)

Hat tip to my sister who found about LP’s Quality Meats. We made it in record time (the next after it was opened) and enjoyed every single bite. This is one of those rare occasions where I didn’t have a favourite because everything was equally great.

LP's Quality Meats

The menu is not extensive and portion sizes may seem small but there’s enough variety to enjoy a shared meal among friends that won’t cost an arm and a leg if you don’t factor in drinks.

LP's Quality Meats

We were four people and shared two small plates, two large plates and two sides. The belly ham comes with a grissini, olives, mustard and a pickled chilli. Awesome ham and co. While the smoked salmon may sound ordinary, it wasn’t at all. The crunch of the fried capers on top added a nice spin.

Belly ham

Belly ham ($12)

Smoked salmon

Smoked salmon ($18)

The sides section of the menu is misleadingly called “vegetables” (yes, I know it’s common to believe that chickpeas, corn and potatoes are vegetables, but bread?). I guess that’s their attempt to avoid angry vegetarians from commenting on the lack of choice for them but IMO a “(V)” would do the trick. Anyway, our sides were pickles (carrots, zucchini, chillies, etc.) that reminded me of Mexico. The eggplant salad was not really a salad in the conventional sense of the word, but a luscious purée/dip.

Pickles

Pickles ($10)

Eggplant salad

Eggplant salad ($12)

Our substantial meats were 1/2 smoked chicken and lamb belly stuffed with merguez that arrived with aioli, mustard and chilli sauce. Excellent meats.

1/2 smoked chicken, lamb breast stuffed with merguez

1/2 smoked chicken ($24), lamb belly stuffed with merguez ($26)

LP’s Quality Meats
Suite 1, 12-16 Chippen Street
Chippendale NSW 2008
(02) 8399 0929
enquiries@lpsqualitymeats.com
www.lpsqualitymeats.com

LP's Quality Meats on Urbanspoon

Review: Where The Monster Sat (Stanmore)

Once again the man who’s eaten everywhere (Simon) posted a photo that made me go “I want to eat that… now!”. It was a gluten-free meal and within my (and my friends’) walking radius so we organised a brunch date (“té de tías”, according to my husband) and braved the weather on a rainy Saturday.

The cafe is located right opposite the Stanmore train station. From memory, it used to be a pastry shop when lived in the area.

Where the Monster Sat

Where the Monster Sat

They have a variety of baked stuff at the counter, where you order and pay. It was good to see a couple of gluten-free options there, although I didn’t try them due to my exercise restriction-induced expanding abdominal adiposity.

Baked stuff

Baked stuff

Three of us went for the breakfast that prompted the visit, the gluten-free Benedict (potato rosti topped with double smoked ham, poached eggs and Hollandaise). Nice potato rosti and perfectly poached eggs were the highlights. The Hollandaise was too sweet for my taste.

Gluten free Benedict

Gluten free Benedict

Gluten free Benedict ($14)

The other two meals ordered at the table were the monster breakfast (2 eggs, bacon, chorizo, tomato, mushrooms and toast) and the hot breakfast (bacon, eggs and toast, with optional sides). They have GF toast available on request.

Monster breakfast

Monster breakfast ($16)

Hot breakfast

Hot breakfast ($10) + mushroom ($2.5)

Beverages included a long black (mine, which was good), a capuccino and a hot chocolate that didn’t hit the spot.

Hot chocolate, long black

Hot chocolate ($4), long black ($3.50)

Service was good and the place is comfortable. They have the blanket craze going on when it’s cold.

Where The Monster Sat
16 Douglas Street
Stanmore NSW 2048
(02) 9560 1077
info@wherethemonstersat.com.au
www.wherethemostersat.com.au
On Facebook

Where the Monster Sat Cafe on Urbanspoon

Recipe: Lúcuma coconut mousse v2.0

This is a revamped version of the lúcuma coconut mousse I posted a while ago, this time with the added benefit of the probiotic cultures in CO YO and the collagen in gelatin.

Lúcuma coconut mousse v2.0
Yield: 4-6 servings

Lúcuma coconut mousse

Ingredients

Base

  • 1 cup (100g) almond meal
  • 1 tablespoon cocoa powder
  • 50g salted butter
  • 1 tablespoon maple syrup

Mousse

  • 1 400g tub plain CO YO
  • 2 tablespoons lúcuma powder
  • 2 teaspoons maple syrup
  • 4 teaspoons cold water
  • 1 teaspoon gelatin (grass-fed recommended)

To serve

  • a few squares of dark chocolate (85% recommended)

Directions

Base

  1. Preheat oven to 180°C.
  2. Melt the butter and mix with the rest of ingredients.
  3. Line a small loaf pan with wax paper, spread the mix and bake for 10 minutes.
  4. Let cool down.

Mousse

  1. Sprinkle gelatin on water and let hydrate. Melt over a pot of boiling water and let cool a bit.
  2. Mix coconut yoghurt, lúcuma powder and maple syrup with a whisk or mixer. Add hydrated gelatin and mix well.

To serve

  1. Line glasses or ramekins with pieces of the base, spoon mousse and top with grated chocolate. Refrigerate until ready to eat.

Review: Saigon Belle (Newtown)

There are a couple new Vietnamese restaurants in town. We visited Saigon Belle first because they had a 20% discount on their first week of operations and, as we say back home, “ahorro es progreso”.

Saigon Belle

We were welcomed by a very attentive waitress who offered us a complimentary snack: sweet roasted peanuts with fried dried fish. It was a first for me so I gave it a go and couldn’t stop eating (crunchy + sweet + salty = zero willpower).

Complimentary peanuts & fried fish

My sister and I ordered two dishes to share: sizzling seafood (braised seafood with onion, capsicum, shallots and vegetables in Mongolian sauce served in hot plate) and lemongrass & chilli pork. Both dishes were generous and pleasant, although leaning more towards Chinese-style Vietnamese (e.g. heavier sauces) than “Vietnamese-style Vietnamese” if that makes sense.

Sizzling seafood

Sizzling seafood ($20.90)

Lemongrass & chilli pork

Lemongrass & chilli pork ($16.90)

The highlight of our visit was warm, outstanding service, which fortunately seems to be a staple in Vietnamese restaurants. I’m very keen on visiting again to try their pho before the cold weather leaves us.

Saigon Belle
121a King Street
Newtown NSW 2042
(02) 9516 5998

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