Get Fresh: Sydney & Food
I have always had an insatiable attraction towards food that is lovingly made from scratch, locally produced, or fresh out of its source. There are bountiful options to choose from in Sydney.
There is that super solid bakery scene; both rooted in tradition and yet evergreen. By local standards, it seems that Bourke Street Bakery has its place as cream of the crop. Everything is made by hand using the best ingredients. From buttery croissants to sourdough to fennel sausage rolls, its as though everyone has a particular favourite item or two off the menu that they cannot resist ordering. Hardcore BSB lovers can even be seen pacing outside the bakery before doors open at 7 every morning!
633 Bourke Street, Surry Hills, Sydney
Aside bread and bakeries, it is really hard to leave Sydney without tasting some of the freshest seafood possibly caught. Second to just Japan's Tsukiji, Sydney Fish Market prides itself as Australia's Home of Seafood and boosts a large selection of sustainable catch.
We woke up way before dawn to take part in the "Behind the Scenes" tour for exclusive previews of the auction floor and tuna bidding. Breakfast of the day was an array of prawns, oysters and maguro sashimi. Great place to savour seafood brekkie before the tourist crowds hoard in.
Having an abundant supply of fresh seafood in any city means...there will be quality Japanese eateries littered all around for sure. It is almost like a God-given equation.
Our poison of choice was Toko Restaurant & Bar, located in the heart of Surry Hills, Sydney's most fashionable dining runway. For a taste of Japanese outside Japan, Toko would not fail to deliver. Expect a wide selection of freshly curated local produce, impeccable service, food cooked to perfection before your eyes and full house crowds. We dived in for "Sora", a 12-course tasting menu of the chef's signature dishes. For 98 bucks per person, each dish never failed to prove its worth beyond the price tag.
We had our favourites: freshly shucked plump pacific oysters with citrus dressing, maguro tartare, seared tender beef with garlic chips, foie gras sushi that melts in the mouth, moreton bay bug tempura and fried quail with bonito flakes. With plum sake to polish off our feastings of course.
490 Crown Street, Surry Hills
I would like to end this post with our lunch from The Grounds of Alexandria. Other than being deadly serious in their coffee business, the eatery is also famed for its wholesome and hearty meals from sustainable sources. These fellas pick their own fresh herbs very morning and even grow their own seasonal produce.
Building 7A, NO.2 Huntley St, Alexandria
If I were given one chance to sum up our experience of eating out in Sydney, I would undeniably cast these two labels, "made from scratch" and "made with love". Very much indeed.