Oiden Bowl Bar

Looking for a quick service, cheap and cheerful restaurant in the CBD?  Look no further than Oiden Bowl Bar.

As the restaurant names suggests the base of the dishes are rice topped with choices like BBQ wagyu beef, stewed or hashed beef, chicken kara-age, curries and, salmon. You can mix it up and top your bowl with kimchi or my all time favourite, an ontama (a soft gooey boiled egg).

I love little places like this. The casual, laid back feel. The charm and atmosphere is abuzz with people dashing in and out and about.

We grab a tray and join the cafeteria style line. Placing our order, I poured a honey and lemon house made drink, a pick and mix selection of deep fried treats, grab a dora yaki (a pancake filled with sweet red bean) for something sweet to end the meal, a miso soup and pay at the end. 

 

 

This honey and lemon water is thirst quenching.

 

The bowls can also come as part of a value set which includes a miso soup and a drink. Grab one of these little laminated cards so that cashier knows the value set you have (they come in a few different options).

 

So this is what value set A would look like.  A rice bowl, a miso soup and a house made drink.  Value set A was $2.50 extra.  A great meal deal.

 

Head for the nearest communal table and dig in.

 

Tonight we chose the BBQ Wagyu beef with ontama rice bowl and the garlic butter chicken teriyaki rice bowl with a few choices of deep fried snacks and a serve of rare roast beef.  A feast for sure!

 

The BBQ Wagyu have large pieces of BBQ beef atop fluffy rice with shallots and pickled ginger.  As the egg spreads through the beef and rice it makes it creamy and gooey.
 

 

The garlic butter is a burst of flavour in your mouth paired with tender pieces of the teriyaki chicken. raised cabbage adds a slight crunchy texture. I enjoyed this very much.

 

 

A side of deep fried treats includes pork loin, crumbed yellow tail, chicken kar-age and takoyaki balls.  The chicken is super crispy, hot and juicy and the pork loin is a fantastic.
 

 

 

We also indulged in their new dish of rare roast beef, seeded mustard, yoghurt mayo and black pepper. The beef is served cold and is tender and juicy. The mayo and mustard seeds are creamy and subtle.  This was a highlight.
 

 

The dora yaki is a sweet pancake filled with a sweet red bean paste. Although ‘sweet’ it’s not overly sugary sweet.

 

 

You might notice similarities with the restaurant next door, which is Mappen.  Similar but offering udon and soba noodles and Dera Uma offering donburi style bowls across the way. They are all related but all slightly different in their own way.

 

The restaurants are also part of the Washoku Lovers programme. Sign up here and mention your membership for some great deals.

Skyview Shopping Plaza
545-551 George Street
SYDNEY

 

Buffalo Wings with Blue Cheese Dressing

Kicking back on a Saturday night with a beer (or wine) in hand watching a movie or two you need finger food.  Something easy to eat that is delicious and comforting.

 

You can't go past Buffalo Wings. Probably one of the most famous appetisers from the States. 

 

Living in Toronto years ago, one of my favourite nights of the week was Beer & Wing night at the local pub with a great friend sharing some Buffalo wings and cheap beer.  It was always a lot of fun and they were so tasty.

 

There are a few claims circulating about where Buffalo wings originated.  The most famous being Anchor Bar in Buffalo.  Here legend states that Franks Red Hot was used.  When I found a bottle of Franks Red Hot in Woolworths the other week (and on sale for $2!) I had an idea....make your own! 

  

 

 

throw it all on a chopping board to serve 

 

 

 

Ingredients

 



1.5 kilo of chicken wings, broken down drum and wing (discard wing tip (or use to make chicken stock) or purchase already cut

1/2 tsp garlic powder

1/2 tsp onion powder

dash of oil

1/4 cup of butter, melted

1/4 cup Franks Red Hot

handful of parsley, chopped

1/4 cup sour cream

1/4 cup mayonnaise

100gms of blue cheese (I used Blue Castello)

Dash of lemon juice

carrots sticks

celery sticks

 

Method

1.  Mix onion powder, garlic powder and oil and season with salt and pepper and rub into chicken wings.  Place in fridge for at least 2 hours (or up to 12 hours).
2. Preheat oven to 180 degrees.
3. Place wings on a wire rack in a baking tray and bake in oven for approx 1 hour or until crispy and meat is tender.
4. Place sour cream, mayonnaise, blue cheese and lemon juice in a blender until mix until smooth, pour into a bowl and place in fridge until ready.
5. When the wings are ready, mix melted butter and Franks Red Hot in a bowl (use more or less Red Hot to taste). 
6. Toss hot wings in sauce and serve with blue cheese dressing, any leftover wing sauce (for extra dipping), carrots and celery.

 

I also did a side of baked sweet potato home fries and corn cobs.

 

These were so frickin' delicious and as close to the real thing as you could get.  They are slightly healthier too as the chicken is baked and not fried.

The boy was in his element and I was licking my fingers too.

 

Did you know that Buffalo Wings have become so famous that the town of Buffalo in New York state even have a Chicken Wing Day!

 

 

Redskin Fudge

2015 has started off just how my 2014 ended. Quiet, low key and taking some time out for a much needed rest. Not exactly how I planned to spend my holidays, but it was taken out of my hands.

 

Unfortunately I've been using this time to recover from a nasty fall down some stairs just before Christmas. Knees, back and neck injuries... Time, resting and recouping and lots of physio has helped and slowly getting back on my feet so to speak. I'm back at work and taking each day as it comes. Definitely getting there. Thanks to everyone for the kind messages and thoughts.

 

So to kick start the blog for the year I was enthused enough to get into the kitchen this weekend for a little bit.  

 

This recipe for slow cooker redskin fudge is doing the rounds on Facebook and social media and I was intrigued by it.  Growing up I loved redskins, especially if they are hard.  Remember they sometimes were chewy and gooey and sometimes they were hard and snapped......

I do not know the origins of the recipe and its freely available if you google it.  My head was at war as to whether to make it or not...new year's resolutions and all....*sigh*... but the good thing is I can take it to work and fob it off to others!! hahaha

 

Ingredients

2 x blocks Cadbury Dream (I used Cadbury white cooking chocolate as its nearly, if not, the same)
1 x tin condensed milk
1 x bag of redskins
1 tsp of vanilla essence (I used extract)

 

Method

Throw all into a slow cooker and cook on high for one hour.
Stir half way through and at end to blend ingredients together.
Pour into a baking paper lined deep baking tray.
Let cool.
Refrigerate until set.
Cut into bite size pieces.

 

 

This turned out to be super sweet and very rich. As a non sweet tooth eater I found it too much however my sugar loving niece loved it!

Hanging out on a Sydney Dude Food Tour with Tastemaven

 

Always up for a food tour or a new food experience where ever I am in the world, I was lucky enough to join a group of fellow foodbloggers last Friday night on a Sydney Dude Food tour run by Tastemaven.  So what is Tastemaven I hear you ask?

 

Three friends who share a love of food, adventure and travel decided that the concept of a group of new friends getting together to share a meal, getting out of ones comfort zone and discovering food around our fair city was exciting. A way for a group of people to hang out, taste new foods, meet new people and explore. So Tastemaven was born.

 

Friday night was the pilot tour for the Sydney Dude Food tour run by Isaac - a Sydney Dude! 

The evening was kicking off at The Forresters which was pumping when I arrived.  As I was early and had a sneaky glass of wine before meeting the group. For research purposes of course.

 

wine at the bar

 

 

After some confusion about where everyone was meeting, we finally found everyone and introductions were made.  It wasn't long before we delved into some serious snacks.  And when I say serious I mean serious ....3/4's of the 'snacks' on the menu was ordered.  The table was piled high.

It also wasn't long before we were all chatting and getting to know each other.  Food will always bring people together (in my opinion).

eat all the snacks

 

From top clockwise we have the:

 

• fried calamari slider with jalapeno tartare and rocket
• supreme pizza pockets
• fries with cool ranch dressing
• buffalo cauliflower with cool ranch dressing
• adobo meatball taco w smoked jalapenos, shredded iceberg and queso cheese,
• BBQ garlic and corn bread with smoked mozzarella and jalapeno salsa
• salt and peppa squid
• dynamite slide with chilli beef, onion rings and bread an butter pickles
• Korean fried chicken with kimchee sour cream

My favourite would have to be the buffalo cauliflower, the Korean fried chicken, the salt and peppa calamari.  The supreme pizza pockets were a let down.

 

Moving on, we needed to roll......(literally)

 

A brisk walk over to Chur Burger on Albion St, we find there is going to be about a 20 minute wait.  It's a Friday night and no reservations.  However, that's a great wait considering we are a party of nine.  It gives us a chance to chat and get to know each other a little more and more importantly a chance for a stomachs to get ready for the next 'course'!

 

what's your chur-ce

 

Chur burger may only offer a few options but the kitchen is pumping out these fabulous burgers.  It's all fast pace in the kitchen but they staff take a quick photo op!

 

I go with the very popular pulled pork with Chur BBQ sauce, red slaw and fennel mayo. I'm not disappointed, soft but chewy exterior bun with crunchy slaw and smoky tender shreds of pork is delectable and as I bite into it the juices start to run down the wrists.  I politely and discreetly lick my hands, which is not easy in a crowded restaurant and sitting at a table of people who are essentially 'strangers' even though we are mostly food bloggers who would probably do the same thing!     

  

pulled pork Chur

 

I do eye off someone's chicken burger which is grilled marinated chicken, hot sauce mayo and minted slaw and make a mental note for next time.

 

 

chicken chur

 

It's just a pity that we have no room for the sweet potato fries or a milkshake but there is one more stop to be had.  Never fear I will be returning to Chur soon.

 

Our last stop is over at Brooklyn Social, however when we arrived there is a 45 minute wait (again no reservations), so it is decided to head back towards Darlinghurst and end the tour with a sweet ending at Rivareno Gelato.  We all mention that all the walking that we are doing is walking off the calories!

 

I actually walked past this place a couple of weeks ago having no idea that they were so good!  It's not busy at around 9pm on a Friday so we take full advantage of taste testing some of the menu.

 

 

 

The gelato is a traditional Italian gelato and is made with milk, cream and cane syrup, which doesn't make the gelato overly sweet.  It's the flavour combinations that give it the most amazing texture and sweetness.  The gelato is so smooth.

 

After many tastings I opt for two scoops.  One is a speciality scoop of ricotta a figs, which is made with sheeps milk ricotta and deeply caramelised figs.  The second scoop is called Caramello Salato and is Himalayan salted caramel.  This scoop pops with salt crystals and is delicious.

gelato heaven

 

 

All in all, this was a pleasant night, meeting new people with the same interest - FOOD, eating some comfort food which is definitely on the Dude Food radar, great venues and all round lovely night. 

 

If you are interested in an evening of restaurant hopping or for another experience such as cupcake decorating, Indian street food, a Brazilian brunch or a have a sweet tooth head over to the Tastemaven website for more details.

 

I wish the girls all the best success for their new venture and thanks for a fab evening!

 

 - The Forresters

 - Chur Burger

 - Rivareno Gelato

A day in Kuranda - Skyrail and Railway (finished off with a great curry!)

A day visiting Kuranda, a tiny village up in the rainforest outside of Cairns is a must do while visiting Cairns. 

 

Kuranda is a number one tourist destination that is famous for it's arts and crafts industy.  There are many options to get to Kuranda but the most popular being the Skyrail Rainforest Cablecar and the Kuranda Scenic Railway.

 

We chose to go up on the skyrail, over the canopy of the rainforest and return by the scenic railway, getting a glimpse into both transport options.

 

We opted to upgrade to the diamond view on the skyrail, which offers a glass floor and a wonderful view to the rainforest below you.  Heading up the 7.5km to Kuranda you can see wonderful views of the rainforest all the way to the sea.  It's lush green and breathtaking.

 

 

 

There are to optional stops along the way.  Red Peak and Barron Falls.  Each stop offers a boardwalk of a few minutes through the lush rainforest and see the rainforest from groundlevel and of course seeing some lovely waterfalls.

 

Kuranda is abuzz with tourists shopping and eating.  We wander through the main street down to the Heritage markets and the Original markets.  We stop off at Kuranda Candy for some sweet treats, although we end up buying chilli peanut brittle and lime and chilli candy (so perhaps not so sweet trwats!).

 

 

 

 

We stop by the Kuranda Fudge Bar/ Little Scotland for tasting testing of a selection of fudges.  Creamy, dense and full of wonderful flavours....I can't pass up the opportunity of a mug of their Turkish Delight Latte

  

 

Excuse me while I enjoy a moment with my mug.....this is absolutely an amazingly wonderful concoction and served in a huge mug hand painted with their crest.

 

Delicious.

After an hour of so of wandering through the markets (both original and heritage) we spend some time in at the butterfly sanctuary before our tummies are grumbling and I know that Mr C would like German sausages for lunch. 

We head on over to German Tucker Wursthouse for a Kaeseknacker (smoked beef and cheese sausage) and a Thuringer  Bratwurst (beef, pork and herbs and spices) with kraut to share.  We grab a table out on the tiny balcony overlooking the main hub of Kuranda and listen to some oompa music to set the mood.

 

Before boarding the scenic railway back to Cairns we stop by the local waterhole for a thirst quenching drink or two.  The Kuranda Hotel is a typical Queenslander style pub and it's very atmospheric and tropical.  I could get used to this.

 

It's fun!

 

 

I opt for the Rainforest Riesling Spritzer which is riesling, grenadine, soda, lime and lemonde....It's like a fire engine but with wine!  It's very refreshing and goes done way to easy :)

 

We couldn't help ourselves and also purchased two pies from Annabelle's Pantry.  It was nearing the end of the day so we were left with only a select few options.  Mr C goes with pepper beef pie and I have a beef and mushy pea pie.  As far as pie go, they were okay.  Not the best pies I've ever tasted, but certainly good enough.  It may have been a combination of later in the day, we were already full from lunch and drinking.

 

 

It's time to board the train and head back to Cairns.  I was really looking forward to the train ride.  Cutting through dense heritage listed rainforest, waterfalls and bridges on an old train.  Romantic!

 

ALL ABOARD!

 

 

 

 

Later in the evening we were a little peckish.  We headed to Spice Bite , which is an Indian restaurant recommended by our taxi driver when we first arrived in Cairns.  The spicy aroma wafts from the kitchen and entices us before we are even seated.

The menu is extensive and it even offers crocodile curries. However, we keep it a little more traditional and opt for the kheema naan - which has spiced mince between the layers of the naan bread (and a new discovery!) and utterly delicious, a lovely rich and nutty chicken korma and lamb rogan josh with a side of pilau.

We dig in with gusto and savour the spicy curries mopped up with that fabulous naan and pilau
.

Spicy Bite can be found on the corner of the Esplanade and Shields St, Cairns.

Disneyland Snacks

Disneyland is really the most magical place on earth (in my opinion).  I've been a Disney addict from as far back as I can remember.  Disneyland in Anaheim is the original Disney theme park, much smaller than it's bigger 'sister' theme park in Orlando...but it holds so much charm and oozes the magic.  Not only do I get hyped up about any Disney trip, what excites me just as much is Disney eating!

 

Over the week that I spent at Disney (yes 5 days of Disney bliss!) I indulged in quiet a few snacks, along with some Holiday specials.

 

Needing something warming (it was cold when I was there in November) I had to partake in the Hot spiced caramel apple cider and pumpkin squash fritters with an spiced apple butter.

 

Yummy. 

 

 

 

 

pumpkin squash fritters with hot spiced caramel apple cider

Christmas in a cup!

 

The cider was warm and lovely with hints of spicy undertones.  A little on the sweeter side of a cider (obviously non-alcoholic) than I would normally like...but good.

 

Who doesn't like hot fried dough? The fritters were fresh out of the fryer, piping hot and rolled in cinnamon sugar. Each had a chunck of pumpkin inside each bite.

 

You can't go to Disney (or any theme park or fair for that matter) without a corndog.  This corndog is from the Little Red Wagon in Disneyland.  Hot, crispy fried cornmeal coating with a decent size dog inside.  Perfect with a dollop of ketchup

corndogs are the best!

The one thing I always have a 'few' of over the course of my visit is the famous Mickey Mouse Ice cream Sandwich.  Ice cream sandwiched between two Mickey Mouse shaped cookies.  There is something magical about these.  I'm an addict.

Mickey Mouse Icecream sandwich

Over to California Adventure Park, there are plenty more eats to have.  Ghiradelli's ice cream in a waffle cone.  Oh yeah!

Disney popcorn is truly magical.  It's up there with movie popcorn (if not better).

Magic kernals

 

Over at the 'new' Carsland, the Cozy Cone Motel serves up a variety of snacks and beverages.

 

Here I had the chili cone queso....chili con carne, cheese, fritos in a bread cone.  Washed down with a serve of Red's Apple Freeze.  Definitely a Lightening McQueen moment.

 

Cozy Cone Motel offerings

Back over in Disneyland, recently Starbucks arrived in Disneyland. I suppose it was going to happen eventually.  Pumpkin spiced latte with whipped cream, hit the spot and warm the tummy while waiting to watch one of the parades.

Dole Whip.  Pineapple flavoured ice cream.  Getting into the 'tiki' spirit in Adventureland.

 

You can't go past the many bakeries that make rice crispies, pretzel rods, caramel apples and fudge.  Just browsing the counters is making me drool.  There are so many to try! 

 

Tigger tails and mickey marshmallows.

tigger tails and mickey marshmallows on a stick

 

Disney inspired caramel apples

 

You can even watch all of them being made.

 

 

There are plenty of snacks and treats that are character shaped to take home (if they last that long)...it's hard not to nibble at Disney inspired snacks!

 

Oh how I would love to be a cast member.  My dream job!