Sydney Street Food - Part 1

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 or Scrambled Eggs Breakfast, the Aussie Big Brekky is popular in Sydney, but mostly eaten on weekends. The Aussie Big Brekky consists of a medley of grilled or pan-fried ingredients, including some or all of the following; crispy pork 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
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
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.

Chargrilled Kangaroo Loin On Smoked Aubergine Puree, Mashed Potato With Sweet Tomato And Macadamia Jus


Chargrilled Kangaroo Loin On Smoked Aubergine Puree, Mashed Potato With Sweet Tomato And Macadamia Jus


Chargrilled Kangaroo Loin On Smoked Aubergine Puree, Mashed Potato With Sweet Tomato And Macadamia Jus


Chargrilled Kangaroo Loin On Smoked Aubergine Puree, Mashed Potato With Sweet Tomato And Macadamia Jus


Chargrilled Kangaroo Loin On Smoked Aubergine Puree, Mashed Potato With Sweet Tomato And Macadamia Jus


Chargrilled Kangaroo Loin On Smoked Aubergine Puree, Mashed Potato With Sweet Tomato And Macadamia Jus


Chargrilled Kangaroo Loin On Smoked Aubergine Puree, Mashed Potato With Sweet Tomato And Macadamia Jus



Produced by Coopers Brewery Limited, the largest Australian-owned brewery in the Adelaide suburb of Regency Park, the Beer Coopers Original Pale Ale is the most popular in its line of beers. It has a light fruity character with notes of grain, and a robust flavour with a slight bitter aftertaste.

Beer Coopers Original Pale Ale


Beer Coopers Original Pale Ale



An iconic Australian bread, the Damper Roll is made with wheat flour, and normally eaten with a fruity jam, golden syrup / treacle, or meat. Traditionally baked in the coals of a campfire, it is popular with indigenous Aboriginals, Australian stockmen, as well as Australian campers. The Damper Roll has since been adapted for sale in the urban markets.

Damper Roll



The traditional Eggs Benedict is also popular as a breakfast item in Australia. Unlike Singapore, the Sydney version of Eggs Benedict is served with a lightly poached egg on an English muffin, with both ham and smoked salmon, and a side of grilled tomato. Both smoked salmon and fresh salmon are cheap and readily available in Sydney, and are not considered premium items here. For the price of 2 airflown salmon steaks in Singapore, about SGD $60, you could buy 1 whole freshly caught salmon in Sydney. The classic British combination of Eggs Benedict using leg ham is also rather common here.

Eggs Benedict With Smoked Salmon


Eggs Benedict With Smoked Salmon


Eggs Benedict With Ham


Eggs Benedict With Ham



Fudge is a popular American confectionery, which is usually soft, sweet and rich. It's made with sugar, butter, milk, and vaious flavourings.

Fudge



The Salt & Pepper Calamari Squid features medium sized chunks of bouncy chewy calamari squid, scored then coated in a light and crisp spiced batter, made with rice flour, salt, white pepper, chili, and lemon juice. Often served with thick cut English potato chips, the squid has a delicate sweet salty savoury spice flavour. Condiments to accompany this usually include mayonnaise or tomato ketchup.

Salt & Pepper Calamari Squid


Salt & Pepper Calamari Squid


Salt & Pepper Calamari Squid
Salt & Pepper Calamari Squid


Salt & Pepper Calamari Squid



Grilled Octopus is common in the Sydney markets, but not often served in Sydney restaurants. It's considered a sort of food curiosity out here, and many Australians don't really eat this. Grilled Octopus is most often consumed by tourists, especially Asian tourists.

Grilled Octopus



Most prawns in Sydney are rather large, and Grilled Prawn is a popular preparation method. The key here is the freshness of the prawns, which make or break the dish.

Grilled Prawn



Bread is often ordered / served as a starter before dinner. The Honey, Cheese & Chili Bread is both sweet and midly spicy, and I like the crunch from the well toasted bread.

Honey, Cheese & Chili Bread


Honey, Cheese & Chili Bread


Honey, Cheese & Chili Bread


Honey, Cheese & Chili Bread


Honey, Cheese & Chili Bread


Honey, Cheese & Chili Bread



Honeycomb from Australia, normally found in sweet / confectionery shops. A small but thick slab like this in honey is quite expensive, at SGD $27!

Honeycomb



The most popular beer in Sydney, James Squire Original Amber Ale is made by the local Malt Shovel brewery in the Camperdown suburb of Sydney. Named after Australia's first brewer, convict James Squire, the Beer James Squire Original Amber Ale has a deep copper colour with a sweet and strong nutty and caramel taste, and a clean finish.

Beer James Squire Original Amber Ale


Beer James Squire Original Amber Ale



The Lamington is an iconic Australian dessert common in Sydney. It is a light vanilla or chocolate sponge cake set in a square shape, coated with a thin layer of chocolate icing / chocolate sauce, then covered in desiccated coconut. The Lamington is often served with layers of cream or fruit jam (strawberry or raspberry). It has a soft spongy texture, with bright fruity sweet flavour. Named after Charles Wallace Alexander Napier Cochrane-Baillie 2nd Baron Lamington, or Lord Lamington, though ironically, he actually disliked the dessert, calling it "those bloody poofy woolly biscuits".

Lamington


Lamington


Lamington


Lamington


Lamington


Lamington


Lamington


Lamington



Cafes are found all over the Sydney central business district (CBD), and all of them serve coffee. The most popular breakfast drink is the Latte, often ordered by Sydney office workers in a takeaway cup and drunk on the commute to work during the cold winter mornings in Sydney.

Latte


Latte


Latte



Along with fresh fish, squid, oysters, prawns and scallops, freshly caught Moreton Bay Bug, otherwise known as the Flathead Lobster, is among the most popular seafood in Sydney. Although it is a type of lobster, Singaporeans incorrectly refer to it as a crayfish. The Moreton Bay Bug / Flathead Lobster has substantial firm and meaty flesh within its short, depressed body, and is best prepared grilled, in a garlic butter sauce, with a garnish of salad and lemon juice.

Moreton Bay Bug / Flathead Lobster


Moreton Bay Bug / Flathead Lobster


Moreton Bay Bug / Flathead Lobster


Moreton Bay Bug / Flathead Lobster


Moreton Bay Bug / Flathead Lobster


Moreton Bay Bug / Flathead Lobster



The Egg Omelette is typically round or oval in shape, served either with an open face style or a closed folded style. The more common fillings include some or all of the following ingredients, such as tender pork ham, gooey cheddar cheese, bouncy sautéed mushrooms (button, portobello, or cremini), crisp sautéed spinach with vegetal sweet salty flavour, crumbly feta cheese with milky sweet herbal flavour, or juicy tomatoes with vegetal sweet smoky flavour. The egg omelette has a fluffy gooey crisp texture, carrying eggy sweet savoury salty cheesy peppery spice flavour.

Egg Omelette






Egg Omelette


Egg Omelette
Egg Omelette


Egg Omelette



In the Sydney markets, the more popular varieties of Oyster sold are the Pacific Oyster / Japanese Oyster, and the Sydney Rock Oyster. There are 3 popular preparation methods for consuming oysters. Oyster Kilpatrick / Oyster Kirkpatrick involves bacon, onions, salt, worcestershire sauce and butter. Oyster Mornay involves milk, salt, gruyere cheese and parmesan cheese. Finally Oyster Raw involves just a sprinkle of lemon juice.

Oyster Kilpatrick / Oyster Kirkpatrick


Oyster Mornay


Oyster Raw


Oyster Raw


Oyster Raw



Thai cuisine is gaining popularity in Sydney. Pad Kra Pao Kai Yeaw-Ma is a traditional Thai dish, consisting of minced pork, chili, basil leaves, and century eggs.

Pad Kra Pao Kai Yeaw-Ma


Pad Kra Pao Kai Yeaw-Ma


Pad Kra Pao Kai Yeaw-Ma



An Australian Meat Pie is a hand-sized meat pie, containing diced or minced meat, root vegetables, and gravy, in a solid pastry pie crust. Often consumed as a takeaway food snack, it's similar to the British style pie.

The Meat Pie Beef Steak is a traditional classic meat pie, with tender juicy beef steak chunks, and soft carrots. This has robust meaty salty savoury peppery spice vegetal sweet flavour, with the crisp flaky pie crust carrying buttery sweet savoury flavour.

The Pie Floater is an iconic pie, typically featuring a palm-sized pie pastry crust that is filled with tender juicy beef steak chunks, soft carrots, and gooey cheddar cheese. It may sometimes also include caramelised white onions, or crispy pork bacon bits. This has robust meaty vegetal salty savoury sweet cheesy flavour, with the crisp flaky pie crust carrying buttery sweet savoury flavour. It's topped generously with creamy mushy peas (made from stewed marrowfat peas) with vegetal grassy earthy sweet flavour, then crowned with creamy mashed potatoes with starchy sweet savoury flavour, and a dressing of brown beef gravy with meaty salty savoury flavour.


Pie Floater


Pie Floater














Pie Floater




Pie Floater




Meat Pie Beef Steak


Meat Pie Beef Steak


Meat Pie Beef Steak
Meat Pie Beef Steak


Pie Floater


Pie Floater
Pie Floater


Pie Floater



Rocky Road Candy is a British dessert consisting of biscuits, marshmallows, and chocolate. Sometimes, raisins or nuts are included.

Rocky Road Candy



A Sausage Roll is a type of savoury pastry, containing minced beef and carrots in a puff pastry shell. The Sausage Roll is named for its resemblence to a sausage, but in Singapore, it's interpreted literally with an actual sausage within the puff pastry shell.

Sausage Roll Beef


Sausage Roll Beef



A Seafood Platter is commonly available in Sydney markets, and is a good way to sample various types of seafood. While fresh and still relatively tasty, the seafood used in the Seafood Platter are typically the cheaper, lower quality versions, masked by deep frying or with various sauces. As such, it's never as tasty as other dishes. Also, it's not as satisfying as picking out the fresh seafood yourself, then having it cooked to your liking.

Seafood Platter


Seafood Platter


Seafood Platter



Thai Iced Tea from Sydney. Often served in Thai restaurants in Australia.

Thai Iced Tea



Vegemite is an Australian food paste, made from concentrated yeast extract, with a dark brown colour and a salty, slightly bitter, umami taste. Vegemite is normally eaten as a spread on toast during breakfast in Sydney.

Vegemite



Similar to the Sausage Roll Beef, the Vegetable Roll Spinach is the vegetarian alternative. It consists of chopped spinach within the similar looking puff pastry shell.

Vegetable Roll Spinach


Vegetable Roll Spinach






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