Monthly Archives: April 2018

Mama’s Buoi, Tramsheds

I’ve been to Tramsheds a number of times since it opened.  The variety of cuisines is good, parking is easy, and you can finish off any visit with a gelato from Messina!

I’ve been to Mama’s Buoi in Crows Nest, and enjoyed it. The menu at the three Sydney venues differs slightly and I liked the look of some of the Tramshed dishes (the Small People are also getting into Vietnamese), so off we went.

As you’d expect with Vietnamese there are lots of herbs, lots of vegetables, a bit of spice.  Service was efficient if not particularly friendly.  The pricing is also very reasonable for the serving size. My picks were the duck pancakes, the salt and pepper squid, and the fragrant beef with the greens.

Pulled Duck Pancake with pineapple, pickled carrots, mixed herbs & honey

mamastramsheds (1)

Vietnamese salt & pepper squid with Mama’s secret spices

mamastramsheds (3)

Marinated Chicken Skewers with pickled vegetables, lettuce cups & nước mắm sauc

mamastramsheds (2)

Crispy Fried Soft Shell Crab with a green papaya salad

mamastramsheds (4)

Mama’s Beef Stir Fry with lemongrass, Asian broccoli, chilli & oyster sauce

mamastramsheds (6)

Wok Tossed Seafood with lemongrass, tiger prawns, squid and ling

DSC02997

Ginger chicken stir fry with onion, shiitake mushrooms, green shallots, sesame oil and oyster sauce

mamastramsheds (5)

Special Crab Fried Rice with onion, coriander, fried egg & lime dressing

mamastramsheds (7)

For other Tramsheds visits, have a look at Flour Eggs Water and Osaka Trading Co.

Mama’s Buoi, Tramsheds Ph 02 9952 1638
http://www.mamasbuoi.com.au

Zucchini, feta and dill pie

If you look at the number of recipes I have here that use zucchini, it’s clear that I’m a bit of a zucchini addict. It’s such a great versatile vegetable. This easy to make ‘pie’, by Belinda Jeffery, is great to serve at room temperature and ideal for any meal of the day. I like to use a crumbly feta for this, like Dodoni, whereas for other recipes a firmer feta is required like South Cape or Lemnos. The recipe also suggested a cooking time of 45 minutes, and I have found this not long enough both times I have made it, even with a fan forced setting, and cook it for a good hour. I’ve used standard cherry tomatoes but also a mix of varieties which look pretty.

zucchinipie1zucchinipie2

Ingredients
700g zucchini
5 x 60g eggs
125ml extra-virgin olive oil
1/2 cup chopped chives
1/2 cup chopped dill
200g feta
150g freshly grated parmesan
Salt and pepper to taste
150g self-raising flour
8-12 cherry tomatoes, halved


Making it

Coarsely grate the zucchini into a large sieve or colander, sit a plate on top to weigh it down a little and leave to drain. I like to leave it for a good half hour or so, then squeeze out any liquid.

Meanwhile, preheat your oven to 180C. Grease a 22cm square cake tin and line the base and sides with baking paper.

Break the eggs into a large bowl and whisk them together. Add the oil, chives and dill, and combine. Add the grated zucchini and combine with a wooden spoon. Crumble in the feta, add the parmesan, then season to taste with salt and pepper. Add the flour and mix it in until it is combined.

Spread the batter into the prepared tin then gently press the cherry tomato halves, cut side up, into the surface. Season with a little salt if desired.

Bake for about an hour, or until the top of the pie is springy when pressed; you can test it with a knife or skewer in the centre, but note it is quite moist. Cool in the tin for 10-15 minutes before turning out and serve hot or room temperature as desired, but I think the latter is better.

Toshiya, Cremorne

I’ve loved seeing the palate of the Small People develop over time.  With lots of exposure, and gentle encouragement, they have gotten more adventurous with their food.  While at home they usually like me to dish up the same Italian rustic favourites, when we eat out they enjoy all sorts of new flavours.  Chicken liver pate? That was interesting, mum.  Confit of duck, roast quail? Yes please.   And where a visit to Japanese once meant them ordering steamed rice and perhaps chicken karaage, now it’s miso tofu and kingfish with a ponzu dressing, and I’m lucky if they leave me a sliver of beef tataki.

So here we are at Toshiya on the busy Military Road strip, and I watch them planning to order at least half the menu; at the moment their legs seem hollow and the hunger is perpetual.   It’s a fairly standard family friendly neighbourhood Japanese, with bouts of inventiveness on the specials menu.  I watch other youngsters battling their parents for the last piece of salmon sushi.   The service is efficient, the prices reasonable and the produce fresh.  The highlight for me was the straight up sashimi, excellent quality; the lowlight duck dumplings, which didn’t taste at all like duck and were a bit meh.   The calamari was also very tasty.  A few pictures of some of what we ordered below.

toshiya (1)toshiya (2)toshiya (3)toshiya (4)toshiya (5)toshiya (6)toshiya (7)toshiya (8)

Toshiya, 283 Military Road, Cremorne, Ph 02 8969 6989
http://www.toshiya.com.au