eating with ibis (2024)

14/05/2024

There’s nothing like a familiar, warm broth to realign the chakras and remind you who you are.

A simple dish you haven’t had for years can rethread memories and past times with family who are no longer here.

The dashi, crab kamameshi (iron pot rice) and geso no karaage (squid karaage) at this local izakaya hit all the the feels. Even more grounding was being on the tatami and eating low top.

It’s also nice to be back in a place where people’s faces are familiar and your mannerisms are theirs.

Looking at yourself in the mirror, you question less that that person is really you, because now you feel like you fit the description of what you’re supposed to speak, look and act like. Does that make sense?

Sometimes it feels like you’ve rejoined a school of migrating fish, after swimming out of line for a while. When you slip back into the barrel, no one around you notices, nor cares, but you feel part of the group.

Ready for an overdue reset 🍙🍙🍙

20/04/2024

Bankstown aunties at work ☀️🥬🥖

21/02/2024

Goodbye to a stalwart 🫡🫡🫡

2024 will be the first time 22 years without the presence of Warung Ita during Eid al-Fitr and Eid al-Adha. For the Minangkabau community in Sydney, the warung that Ibu Ita and her daughters built on Haldon St Lakemba, means a lot.

Whether their kampung was Sulit Air or Padang Panjang, Warung Ita served the plates of rice and “lauk” that maintained connection to West Sumatra and Minangkabau culture. Ask any second generation Indonesian Australian where they would recommend eating their food, it’s always Warung Ita because their parents took them there as children, and now they take their kids. Businesses slinging Minang food have come and gone over the years, but only quality stands the test of time.

Their gulai ayam is frankly unbeatable. Turmeric and kaffir lime leaf is woven into the curry so beautifully and tastefully that by early lunch it is always sold out. Other classics like ayam balado, terong balado and ikan goreng were also popular but the gulai ayam WILL BE MISSED.

Their biggest flex was not putting up a stall during the Ramadan markets in the recent hyped up renditions. Warung Ita didn’t need the Halal Easter Show to attract extra business. Their customer base has always been double-brick solid so there was no need to go fishing.

Warung Ita rightly deserves recognition for their community service, and rightly deserve time to step back and “hang up their aprons” as Uni Hilda wrote in the announcement that shocked so many. Thank you 🙏🏼😭🌶️

10/02/2024

On February 14th 2024 a public holiday is declared in Indonesia. Over 200 million punters will be voting and dipping their fingers into electoral ink.

At the last election in 2019, 6 million election workers were employed at 810,000 polling stations. Considering that there are more than 17,000 islands across this great archipelago, this is a monumental operation to be run in one single day.

How do they do it? In a country certainly not famed for efficiency or keeping to time, it’s a logistical phenomenon that somehow works.

One theory of mine involves “gotong royong”, which is the concept and practice of people in a community chipping in to work towards the same goal. It seems not a novel idea but social cohesion and cooperation within communities in Indonesia go hard. Whether it’s for distributing sacrificed meat during Eid to the whole village, or organising local clean ups, Indonesians’ mass coordination of labour is world class because community still matters so much for so many.

In Australia, neighbourhood life in the big cities is ruled by the closed-door policy and in some suburbs you’ll be lucky to get a hello from someone on your street. Yes this means hierarchy is more of a thing, and there are “panitia” or committees for everything, but for something large scale like a national election of a country this geographically and culturally complex, it’s the magic ingredient that greases all the moving parts.

Today Saturday February 10th 2024, Indonesian citizens in Sydney converged on a public school in Maroubra. In typical Indonesian fashion, the food stalls were out in force, and strategically positioned to catch the voters after ticking off their democratic duties. The broth of the the bakso Malang was a highlight, and so was the grilled banana with cheese and chocolate sprinkles. Several types of regional sate, siomay and soto were also among the mix. Unsurprisingly the event seemed more about the food, and of course gossip, but who’s complaining?

26/01/2024

Petrol station munchies - Bouza 🍦🍦🍦

This summer has served up some decent highlights on the mercurial scale. On the plus-minus 40 degrees days, the wind inflicts a sizzling UFC power slap to the face.

The heat down under truly hits different, as explained by a friend from Chiang Mai.

“In Thailand it’s humid but here it’s much hotter. What do you call it…burning?”

Funnily enough this kind of weather doesn’t stop many of us from going outside, i.e. playing cricket or napping at the beach in the hottest part of the day. Even driving around you can feel the poor car getting road-seared, traffic-steamed and aburi-torched by the aggressive sun.

The petrol station isn’t a bad place to stop for a mid-roast cold refreshment, like a slushie or Golden Gaytime. At the Punchbowl Metro servo (just off Koala Rd) there’s something even better. Bouza. Possibly the original gangster ice cream birthed in the Levant. Traditionally made using milk, cream, sugar, sahlab (orchid root flour) and mastic (resin from the mastic tree), it is pounded rather than churned, resulting in a dense, stretchy and aromatic frozen dessert.

Ashta is THE flavour to get here. We’ve been a few times and still not quite sure what it’s made of, but likely some rose water and perhaps orange blossom water. The pine-scented mastic lifts the floral accents of the bouza -so freaking delish. If perfume were edible this would be its final form. The halawa and toot are also solid choices but do not not order the ashta.

Apparently the owners of Mansours Mechanics attached to the petrol station own the bouza business. They’ve recently gone through a makeover inside and so they seem keen to get the word out for more customers. Messinacore gelato and Japanese tea-flavoured aisukuriimu have the lion’s share of the market but it’s time for the people to know more about this magical other world of ice cream. And that’s the truth Ruth. Yallah stop crying about the heat and get a bouza.

Also - there is a great little Youtube video (search: The original Arabic booza ice cream) which shows a renowned bouza joint at one of the souqs in Damascus.

27/12/2023

Jamaican Vibes Food Hut 🍖🍠🌶️

It’s that time of the year again when you don’t know what day it is, or what you’re meant to be doing. Your food clock is all wacked out, blood pressure’s been severely disrespected and you’ve evicted a dump so big your soul has left you for the shadow realm.

In search of something grounding, we made the trek out to the hills (Castle Hill Towers to be specific), old man in tow. Jamaican Vibes Food Hut has been on the hit list for over a year - shout out to for the recc. We did it Mr Frodo.

Let’s just cut to the chase. Level 3. Skip all the riff raff and head straight to the food court that feels like an airport from the 90s. Right of the kebab and pide joint.

Get the three lunch specials. If you’re alone, order two to eat in and take one home.

The jerk pork served with coconut rice and a vinegary salad is excellent. The fatty blocks of smoky slow roasted pork belly are painted with a zingy punchy peppery sauce. Just delicious.

Next up is the curry goat. Ginger and thyme are the heavy hitters in this beautiful curry, with the goat really soft and sliding off the bone. Prepare to demolish the rice and peas as the curry is flavourful as.

The jerk chicken is cooked perfectly. The meat is juicy and plump, whilst the outside char and smokiness is on point. Technique city. Again blessed with their tasty jerk sauce.

Whilst everyone in the vicinity is pecking at typical food court fare, is serving some serious food that would go for $30 a plate in a restaurant or pub. Up against Pizza Hut and the like, it’s like watching Bolt’s 4 x 100m team blitz the USA in London 2012. If it weren’t in whoop whoop we’d 100% rather eat here than some joint slinging overpriced pasta AND charging for table water.

We don’t know the backstory but whoever is cooking back there IS COOKING. Damn. And it’s so cheap. Other honourable mentions include the codfish fritters and cassava chippies.

We’ll be back again for more jerk action- see you there chumps.

23/12/2023

Marrickville time and time again defends its title as heavyweight coffee suburb. With Ona, Alchemy, Roastville just around the corner, Algorithm is playing in the Champions League amongst the local greats.

The trademark “Rhythm” coffee is absolute choice. On top of a solid cold brew is a velvety head of cream. What elevates the drink is the orange zest and vanilla essence in the cream, reacting with the fruity notes of the cold brew. Like drinking a tiramisu, it feels like an adult indulgence.

The team are warm, chatty and make a point of looking after every customer. Seated at the “chef’s table”, we were treated with a yummy cold raspberry drink infused with earl grey from T Totaler. It seemed like the guys were co-owners in the business as they genuinely seemed grateful for each person that walked in.

Algorithm is noticeably popular with international students on brunch dates (decked out in Miu Miu and Arcteryx), though local hipsters and families are also constantly streaming in. No doubt this will keep picking up, and deservedly so as the care poured into their craft and product is top notch. Really chuffed to see businesses like this and doing their bit for the culture. Cheers ☕️ Go and show your support people!

22/12/2023

We’ve all experienced the verbal ping pong around the last piece. It’s a war of politeness and a dance of deflection. Key and Peele you’re up! Some of the empty excuses tossed around in this social exercise typically look like this:

“You’re the youngest you should have it”

“You’re too skinny you need it”

Sometimes the big eater of the group gets gaslit into taking the last piece.

“Don’t waste food you gronk”

Is it a fear of appearing greedy? Or a show of consideration of others? Minutes ago you were attacking the donuts like a mob of seagulls - why stop at the last one? Even the usually -pretty-selfish mate in the friend group summons a burst of altruism in these situations.

What we know is few have the mamba mentality to finish the job. These coming weeks you will be tested at many a table. Just watch how many prawns, dumplings, cevapi get the last kid picked treatment - will you take it? We double dare you 🤡

Pictured:
-Sticky rice and mango at Take a Seat Thai in Balgowlah
-Sal’s pizza Darlinghurst

08/12/2023

Bush 🍃🦌🍇

Invasive pests are a serious problem. Not only do they cause immense crop and grain damage, they degrade native vegetation and prey on our fauna.

Bush’s approach is a reverse uno card played on invasive species. Eat that +8 up champion - you’re getting cooked! Too far?

Their ethos “native food proliferation, invasive food obliteration” literally means action by consumption. Whether it’s wild boar lasagne or crumbed venison chops with Illawarra plum, Bush gets you to participate in the process of protecting our native wildlife.

The obvious focus on native ingredients puts a spotlight on the food that belongs to First Nations’ folk and their land, and importantly creates a learning experience for the diner.

The fried flattie kissed with pepperberry is a solid choice - the pepperberry has a lingering earthy spice, that like the saltbush reminds you of the smell that you get from brushing past shrubs on a hike at a local national park.

It’s good food, with values, made seriously. Bush should be on everyone’s go-to playlist and their ever changing menu is worth loyalty. Really yummy chippies and down to earth service too. Thanks for the feed.

29/07/2023

Unpack this brick 💪🏼💪🏼💪🏼

Garam Merica plays with the heartstrings of homesick Indonesians in Australia. Firstly, with nasi bungkus. Nasi bungkus is basically your rice and curry takeaway. Wrapped in a banana leaf and plastic coated paper, it’s an onigiri on roids. There’s something about eating off the banana leaf and not a hard plate that makes it all the more real and enjoyable.

Secondly, warteg. Wartegs often serve Javanese fare that is affordable and filling - food for the people. It’s a type of warung, a small shop/business that is ubiquitous across all 17,000 islands of the Indonesian archipelago. Javanese food is known to be the sweeter of the Indonesian cuisines, with terasi (shrimp paste), palm sugar and kecap manis (sweet thick soy sauce) being typical ingredients.

By bringing these two elements together, Garam Merica is cooking with nostalgia. They are also streaming bangers from the national playlist and chatting to the punters like they would back home, so they do an ace job of evoking the spirit of the motherland.

Their menu includes a sprinkling of West Sumatran items, but honours typical Javanese dishes like tumis bayam (sauteed spinach) and kering tempe (fried sticky tempe), as well as some more interesting ones like the beef tendon curry. The baby squid in ink is fun to eat and mix with the rice, definitely worth the extra few dollars. The beauty of nasi bungkus is the amalgamation of gravies, and the process of manually working it together.

Overall the food is not as heavy and salty as back in Indonesia, which meant the lunch did not induce any comas - oddly disappointing. Nonetheless, great stuff from the team at Garam Merica. Really cool illustrations of the diverse Indo food practices decorate the walls, and it’s worth popping in just to see these. Makasih Mas, Mbak.

Warung (Small shop/business)
Tegal (City in Central Java)

Warung Tegal = Warteg (warungs started by the Tegal people)

22/07/2023

How good’s a pie for breakfast though?

Pastries are all the hype right now. It might be the latest croissant from space or a bunch of tarts in a jewellery cabinet. Chuck some pastel colours in there and an impressive geometric spiral for good measure. It’s so damn good and it works. And you know who’s telling you about it.

Yung foodie with the Paris Hilton cadence. Pomeranian called Matcha. Inviting you to “come with me” to another “hidden gem” like a trip to the bakery run is a magical act of wanderlust.

No diss to the pastries themselves but the hype drawn to them arguably takes away from the black and white experience of “something to eat for breakfast”.

South Pacific does a mean pie which gets this. The smoked fish was our weapon of choice today. You can tell they are made in small batches with care, firstly from the pastry and then the white sauce. From the way it glows you could picture the lid being brushed with butter and its circumference fork-marked, early in the morning. It’s a deep-dish pie, with a homely alfredo gravy stuffed with chunky pieces of fish. Tradie-sized thumbs up that gets the job done.

Boutique bread is in, but don’t sleep on your local pies and sausage rolls!

03/07/2023

Sing-along to Sinigang 🐷🎤🍧

Mr Fav Rolls sits on the intersection of New and Old Canterbury Road, a long-standing McDonalds stronghold.

Their signage is busy but it is honestly hard to work out what’s going on from the outside. For months we had driven past, each time picking up new leads on what food they might be serving. It is certainly Asian, but the “roll” part is confusing as there is a picture of sushi and some nods to Viet food. Then a sign with ube and milkfish was spotted, so Filo was the last best guess.

With The Who playing in the background, a primed appetite and some cash, it was time to investigate.

The inside is immediately eclectic. The blue checkered tablecloths and timber finishing give off a country ranch vibe. Then there are the artificial flowers and tissue boxes on the tables - more Asian than fried rice. Mr Fav Rolls is indeed a Filipino food spot, and like other new Pinoy joints around town, they have applied the old 2-in-1. Unlike the more common grocery store/eatery model, they have gone the eatery/karaoke bar combo.

There is a decent sized menu, plus a bain marie selection covering Filo essentials. Think lechon, spaghetti, menudo. Spring rolls seem to be the source of their inspiration, also evidenced by the 7-foot Gumby look-a-like mascot.

After an age of browsing the binder folder menu, it was back to the display. The prawns in oyster sauce are garlicky, peppery and dark-sweet. The plump meat is cooked just right. The sinigang was recommended with the prawn, as its flavours and texture provide a welcome contrast - clear soup characterised by the sour tamarind, pork bones, okra and other veggies. Both dishes definitely stirred feelings of eating at a friend’s house. The halo halo was the chosen finisher and passed the “not too sweet test” in flying colours.

Mr Fav Rolls is peculiar to say the least but the karaoke set up looks legit (no surprises there) and the food is good. Local enterprise at its best.

04/06/2023

Yes we can 🐟🦑🐙

Portuguese food at our local level is largely associated with chicken, peri-peri and tarts. However, the Iberian state is actually an international seafood heavyweight - flexing crisp Atlantic waters and a diverse marine geography, it bears an extensive seafaring history.

To illustrate, the Portuguese consume as much fish as South Korea per capita, and more than double the amount as Australians. They absolutely love their fish. To no surprise, they have a 500 year plus tradition of preserving fish - bacalhau or salted cod is more iconic a cultural export than CR7. Fish, and especially sardines also play a socio-cultural role. From ceramic art, to celebrations of Saints, to everyday idioms, the humble sardine is packed into the Portuguese psyche.

Canned seafood is serious business in both Portugal and Spain. At a bar or restaurant, it is completely acceptable to serve mussels, sardines, octopus, razor clams and much more straight from the can. This could be on a little bit of toast, or alone in its juices with some chips on the side. The quality of product is gun. With the some of the best olive oil and high standards of packing and preparation, canned seafood is an astute menu choice in this part of the world.

At Sol e Pesca in Lisbon, everything on the menu is plucked out of the glass cabinets from a can before being plated. The simple dishes like the sardines on rye toast and tuna on sourdough provide a shocking lesson on how good canned fish can be. The tuna on sale at Woolies might as well be cat food compared to this. The cornbread and cod “cake” is light and texturally fun, while the anchovies and thyme on apples are a chemical party, tasting like cheese in a quick bite.

With Josh Niland striving to change the Australian narrative of fish in our landscape, canned fish will hopefully gain more respect and appear more readily. The only downside is the great culture of packaging, which means hours of browsing at the supermarket - they all look so cool!

30/04/2023

Casa do Polvo Tasquinha 🐙🐙🐙

Santa Luzia is a small town only half an hour from Spain, on the southern coast of Portugal in the Algarve region. The humble harbour is lined with restaurants all specialising in octopus which are caught using traditional clay pots.

Casa do Polvo Tasquinha serves up this eight-limbed mollusc in all shapes and forms, and even features in the Michelin guide.

The octopus in this dish was grilled excellently. Underneath are sweet potatoes, dried apricots, almonds, EEVO and garlic, which provide a fruity lift to the main vessel. A beautiful way to serve octopus and best savoured slowly. Once again we are reminded that Portugal is a centre of seafood excellence.

26/04/2023

Cervejaria Ramiro 🦐🦐🦐

Riding an Uber back to the hotel, we sat incapacitated and shell-shocked after a late-night sitting at Cervejaria Ramiro.

Tonight, the ibis flew to celestial heights as a sequence of shellfish simmered a real life Food Wars situation. It was the scarlet prawns from the Algarve coast that elicited such a wild sensory response. These jewel-like crustaceans were grilled and prepared only with salt - deftly dissected by the waiter, leaving the small body split in half and the head turned into a soup bowl.

The juices inside the head were laden with briny, buttery deep-sea umami. Sipping on this elixir and dapping it on the meat, fireworks went off in the brain as neurons fired on all cylinders, overwhelmed by this pure deliciousness.

Without a doubt the fitting soundtrack to the scarlet prawns at Cervejaria Ramiro would be Untitled (How Does it Feel) by D’Angelo - the music video. If you thought chocolate was an aphrodisiac, strap yourself in for a very NSFW spike in oxytocin and struggle to contain yourself from grunting and groaning in pleasure.

24/04/2023

Ibis on tour to the holy grail of pastéis de nata. At last. Very crisp outer layer which feels almost as thick as a fried wanton skin- a buttery snap as you bite into the faultless custard. Chase with an espresso and the day is complete.

Sweet Belem in Petersham is damn close to the OG at Pastéis de Belém. The noticeable difference is that here the layers are not as divided or carefully separated like a ream of paper which Sweet Belem do so artfully. The cod croquettes and other sides are great - so cheap too!

11/04/2023

Pasar Pambukoan Dangung Dangung, Lima Puluh Kota (West Sumatra)

This kind of Ramadan market is commonplace in countries observing fasting. During this month, stalls and street vendors spring out of the woodwork to provide the people dazzling options for iftar.

Open from early afternoon, these markets are a convenient pit-stop for 9-5 employees with no time or energy to prepare a meal for ravenous appetites awaiting at home. From deep fried rissoles to delicate desserts made with palm sugar, pandan and coconut, it’s a feast for the eyes. Look and touch but don’t eat until Maghrib!

Being in West Sumatra and home to the Minangkabau, some meatier specialties include gulai cipodak (jackfruit curry), rendang and grilled fish Padang style. Dates are often consumed first to break one’s fast. The water that at last trickles through the body is satisfying and makes you hyper aware of its absorption by the organs.

11th April 2023 Maghrib - Payakumbuh 18:22
Maghrib - Sydney 17:38, Melbourne 18:00

Selamat berbuka puasa 🍚🍚🍚

04/04/2023

What’s packing, don’t mind me just watching 🧳🧳🧳

Do you ever wonder what people are carrying in their luggage? At the airport you see travellers checking in huge boxes, children forced to lug around “their share” of bags and lips being bitten as suitcases face the inevitable weigh-in. Why do people go to such lengths?

Could this be a new airport show that’s not low-key racist?

“What’s in your suitcase?”

Not through a xenophobic lens like Border Security, but one that unpacks an individual and their journey. Kind of like the “what are you listening to right now?” TikTok trend slash Humans of New York. Yo Netflix! Come slide into the DMs!

Below are portraits of omiage. Omiage is the word for gift or souvenir in Japanese. Like many Asian cultures, visiting/hosting someone automatically implies an exchange of omiage. These tokens are typically tied with these self-humbling phrases:

This is silly/boring but …
This is not anything worthy/good but …

EXHIBIT A - Osenbei (rice crackers)
1. Ottotto senbei for dogs (chicken and cheese flavour)
2. Temaki Natto (wrapped in nori and stuffed with natto)
3. Ebi senbei (prawn stamped)
4. Ebi senbei (prawn flavoured)
5. Curry senbei
6. Black sesame senbei
7. Assorted senbei

EXHIBIT B - Coffee & Tea
1.Hojicha powder (for ice cream etc.)
2. Netto Gyokuro tea
3. Matcha salt seasoning for tempura
4. Coffee filter bags
5. Matcha tea bags
6. Coffee flavoured youkan (red bean jelly)

EXHIBIT C - Dog treats
1. Dried bonito strips
2. Roasted sweet potato
3. Dried sardines
4. Dried anchovies
5. Squeaky toys (onigiri and taikyaki)

EXHIBIT D
1. Semi-dried persimmon
2. Sake
3. Amanatto (sugared peanuts)
4. Bougie dashi
5. Soup base for miso-nikomi udon
6. Soba
7. Rakugan (dried sugar confection)
8. Matcha mochi for shiruko (red bean dessert)

EXHIBIT E
1. Instant miso-nikomi udon
2. Brown sugar and soybean flour peanuts
3. Black sesame and soybean flour whip (like peanut butter)
4. Melon pan spread (for toast)
5. Kizami age (fried tofu for adding to soup/rice)
6. Yogurt candy
7. Peanuts with mentaiko (spice cod roe)and kewpie
8. Random cookies and waffles

04/04/2023

What’s packing, don’t mind me just watching 🧳🧳🧳

Do you ever wonder what people are carrying in their luggage? At the airport you see travellers checking in huge boxes, children forced to lug around “their share” of bags and lips being bitten as suitcases face the inevitable weigh-in. Why do people go to such lengths?

Could this be a new airport show that’s not low-key racist?

“What’s in your suitcase?”

Not through a xenophobic lens like Border Security, but one that unpacks an individual and their journey. Kind of like the “what are you listening to right now?” TikTok trend slash Humans of New York. Yo Netflix! Come slide into the DMs!

Below are portraits of omiage. Omiage is the word for gift or souvenir in Japanese. Like many Asian cultures, visiting/hosting someone automatically implies an exchange of omiage. These tokens are typically tied with these self-humbling phrases:

This is silly/boring but …
This is not anything worthy/good but …

EXHIBIT A - Osenbei (rice crackers)
1. Ottotto senbei for dogs (chicken and cheese flavour)
2. Temaki Natto (wrapped in nori and stuffed with natto)
3. Ebi senbei (prawn stamped)
4. Ebi senbei (prawn flavoured)
4. Curry senbei
5. Black sesame senbei
6. Assorted senbei

EXHIBIT B - Coffee & Tea
1.Hojicha powder (for ice cream etc.)
2. Netto Gyokuro tea
3. Matcha salt seasoning for tempura
4. Coffee filter bags
5. Matcha tea bags
6. Coffee flavoured youkan (red bean jelly)

EXHIBIT C - Dog treats
1. Dried bonito strips
2. Roasted sweet potato
3. Dried sardines
4. Dried anchovies
5. Squeaky toys (onigiri and taikyaki)

EXHIBIT D
1. Semi-dried persimmon
2. Sake
3. Amanatto (sugared peanuts)
4. Bougie dashi
5. Soup base for miso-nikomi udon
6. Soba
7. Rakugan (dried sugar confection)
8. Matcha mochi for shiruko (red bean dessert)

EXHIBIT E
1. Instant miso-nikomi udon
2. Brown sugar and soybean flour peanuts
3. Black sesame and soybean flour whip (like peanut butter)
4. Melon pan spread (for toast)
5. Kizami age (fried tofu for adding to soup/rice)
6. Yogurt candy
7. Peanuts with mentaiko (spice cod roe)and kewpie
8. Random cookies and waffles

02/04/2023

X-Dream is a house of pleasure, but not the kind its name and font insinuates.

This Toongabbie icon is one of those bookmarked favourites in the ibis portfolio. Its fast food vibe attracts a younger crowd who want something quick and casual. For supper you’ll see lads from local cricket teams pull up for a tea and debrief, alongside P-platers sent to pick up takeaway for the fam, as well as lone wolves sitting quietly with their rice and curry.

The 2 veg and 2 meat is a solid base to start with - some special mentions go to the fish curry and beetroot curry. The fish curry is a product of the dark arts. Black pepper, cinnamon, fenugreek and deep hues characterise the flavour profile, with an addictive hotness that can’t be shaken. This curry in particular represents Sri Lankan cooking nicely, considering that cinnamon is endemic to the teardrop state and their clever use of seafood. Nostalgia for Sri Lankan is rekindled as you hear the clanging of metal against griddle for kottu roti, a type of nasi goreng but with chopped roti instead of rice.

Also on the menu for just a few extra gold coins include hoppers, dosa and a decent selection of short eats. Ubiquitous across Sri Lanka, short eats are a staple at bus stations for commuters needing a cheap bite for the road. Basically the party pies and mini sausage rolls of Ceylon. The medu vada and dhal vada are stock standard but the elawalu roti; the triangular guys stuffed with potatoes, go hard. Something about the slightly burnt roti and the flour it is made of pairs really well with the turmeric, mustard seeds, curry leaves and dried chilli that hug the soft spud pieces inside.

This civic hook on Aurelia St shares punters with other great eating joints like Mathura and Chef Ceylon which do equally good food. It’s an interesting dynamic if you think that Toongabbie was once the third main colonial settlement after Sydney and Parramatta.

Chase the feast with an excellent masala tea that tastes better as it cools a few degrees. Cheers ☕️

eating with ibis

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29/07/2023

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30/04/2023

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