Sydney Street Food - Part 1 - Ivan Teh

Sydney Street Food - Part 1

Sydney Street Food is largely influenced by British cuisine and cooking styles, as a result of Australia formerly being a colony of the United Kingdom. But besides Britian, cuisine in Sydney is also greatly influenced by other international cuisines including Japanese, Chinese, Thai, Turkish, Indian, American and Spanish. And as a major economic and cultural hub of Australia, the majority of these cuisines can be found all over Sydney.

Food in Sydney is typically found in individual restaurants and cafes, with few actual streetside stalls or pushcarts. Restaurants and cafes all tend to be located within the same area, along streets with high traffic, such as a main road or near malls. The further you go into the suburbs, the less restaurants and cafes you'll see. Food courts are common, but typically only found in shopping malls. Such food courts normally consist of various fast food brands, with a mix of various ethnic food vendors.

Breakfast in Sydney is often eaten on the move, with takeaway sandwiches, kebabs, coffee and other handheld food being very popular. Few people sit down for breakfast, except on weekends. Lunch is typically a quick affair at a nearby restaurant or cafe, and prices for lunch are cheaper than dinner. Dinner in Sydney often means a full meal, accompanied by wine or beer, and takes place over a few hours together with family or friends.

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Similar to the Full English Breakfast, the Aussie Big Brekky / Scrambled Eggs Breakfast is popular in Sydney, mostly eaten on weekends. The Aussie Big Brekky / Scrambled Eggs Breakfast consists of a medley of grilled or pan-fried ingredients, including some or all of the following; crispy pork back bacon rashers with smoky meaty salty savoury fatty flavour, tender roasted potatoes or hashbrowns with starchy salty savoury flavour, bouncy sautéed mushrooms (button, portobello, or cremini) with vegetal earthy salty savoury flavour, fluffy soft scrambled eggs with milky eggy sweet flavour, juicy tomatoes with vegetal sweet smoky flavour, snappy juicy grilled sausages (pork, chicken, or beef) with smoky meaty savoury salty herbal flavour, soft baked beans in tomato sauce with vegetal earthy sweet flavour, or crisp sautéed spinach with vegetal sweet salty flavour. The unique Australian addition is thick vegemite spread on crisp toasted white bread or sourdough bread, carrying herbal salty savoury bready sweet flavour.

Aussie Big Brekky / Scrambled Eggs Breakfast

Aussie Big Brekky / Scrambled Eggs Breakfast

Aussie Big Brekky / Scrambled Eggs Breakfast

Aussie Big Brekky / Scrambled Eggs Breakfast

While the British Fish And Chips and the Australian Fish And Chips both use the same English style thick cut chips seasoned with salt and a dash of vinegar, the difference lies in the type of fish used. Australian Fish And Chips are typically made with firm white flesh fish that are common in Australia, such as John Dory, Whiptail Hake, Flathead, Reef Cod, Rock Cod, Flake, Basa Catfish, Blue Grenadier, or Barramundi. The fish is light battered and deep fried, then garnished with a slice of lemon and served with a side of tomato sauce or tartar sauce. It has a crisp exterior, a moist tender flaky interior, and a delicate sweet salty savoury flavour. In Sydney, the most common type of fish used is John Dory, Gemfish, Flathead, or Barramundi.

Fish And Chips

Fish And Chips

Fish And Chips

Fish And Chips

Fish And Chips

Two biscuits are unique to Australia, and also found in Sydney. ANZAC biscuits are sweet rolled oat biscuits popular in Australia and New Zealand, and are associated with the military forces of both countries. Tim Tam is a brand of chocolate malted biscuit made by the Australian food company Arnott's, and has since spread worldwide.

Australian Biscuits

Japanese food is popular in Australia, with Sushi, Hand Rolls, and Udon Noodles being the most popular items in Sydney. However, Australian Sushi in Sydney isn't pure Japanese, being a fusion of western ingredients and cooking styles with the preparation and likeness of Japanese sushi. This combination means Australian Sushi looks Japanese, but tastes western, and is something you won't find anywhere else in the world. Traditional 'pure' Japanese food is extremely rare in Sydney.

Australian Sushi Breaded Scallops Roll

Australian Sushi Grilled Salmon With Pink Ginger

Australian Sushi Jumping Prawn Roll

Australian Sushi Potato Rings Prawn

Australian Sushi Seasoned Calamari Squid

Australian Sushi Surf Clam

The Beef Steak Prime Fillet, also known as a Beef Filet Mignon Steak, has a tender, buttery, and melt-in-your-mouth goodness. Typically grilled to a medium-rare doneness, this carries robust meaty savoury salty flavour. Choice of accompaniments may include creamy mashed potatoes with starchy savoury salty sweet flavour, creamy mushroom gravy with vegetal earthy salty milky savoury flavour, or thick black peppercorn gravy with sharp peppery spice salty savoury flavour.

Other common cuts of Beef Steak include the Hanger Steak, Ribeye, Porterhouse, Scotch Fillet, and Eye Fillet. A meal of Beef Steak is typically served with a salad (mesclun or garden), steak-cut British English potato chips, and brown meat gravy.

Beef Steak Prime Fillet

Beef Steak Prime Fillet

Beef Steak Prime Fillet

Beef Steak Prime Fillet

Beef Steak Prime Fillet

An unoffical symbol of Australia, Kangaroo meat is historically a source of food for indigenous Aboriginals. High in protein and low in fat, Kangaroo Loin is considered to be tender, though not as tender as other farmed animals. It is often chargrilled, or minced and used as a filling. However, it has a much stronger gamey flavour than other meats.