i am susan thye. aka chocolatesuze. sydney, australia. gemini. married to noods. this is a food and lifestyle blog. i like cheeseburgers, cake and fried chicken.
[more about me]
Chocolatesuze by Chocolatesuze is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 2.5 Australia License.
Based on a work at www.chocolatesuze.com.
Permissions beyond the scope of this license may be available at www.chocolatesuze.com
PERSONAL DISCLAIMER. this is a foodblog; a personal journal where all opinions expressed herein are my own personal opinions. Although it may claim otherwise, this blog does not offer legal, medical, psychiatric, veterinary, logical or any other kind of professional advice. all text+photos by me - S. Thye, unless otherwise noted. i will hunt you down if you steal or hotlink any of my images and/or text. have a nice day!
9 August 2014, 12:12
So dreams of a good ol american barbecue and drooling over Jamie’s pics led the boy and I to The Oxford Tavern (1 New Canterbury Road, Petersham) and followed the sweet sweet smells of smokey meats being cooked low and slow.
We made our way out back to the beer garden and queued up at the window near the meats. The barbecue is available only on the weekends from noon until sold out or there’s the normal menu of tacos, pizza, burgers etc that you gotta order from the bar.
The menu is on the wall opposite the meat land and everything is available by the 100g or by piece.
Point and choose time!
Brisket! Lamb ribs! Pulled Pork! 1/4 Smoked Chicken! Smoked Pork Snag! All the meats come with bonus side of buns and slaw. I asked for a bit of everything and paid about $55 for this meatalicious platter.
The Lamb Ribs ($6/100g), were my favourite of the lot- smokey, sweet and with meat falling off the bones made for finger licking happiness. The Smoked Pork Snag ($7) was also a winner, the blistered skin giving way to juicy and fatty innards with just a hint of spiciness.
Noods found the ribs too fatty and instead was enamoured with the 1/4 Smoked Chicken ($8) and Pulled Pork ($6/100g).
The Brisket ($8/100g) isn’t quite as melt in the mouth as Papi Chulo’s but is still tasty with an edge of caramelised fat. The pile of slaw is surprisingly addictive and provides acidic relief from the onslaught of meat.
We smashed our platter and also got the mega Dino Rib ($8/100g) that was tender and also the Burnt End Beans ($6) which was all kinds of soul comforting for the tail end of winter. I found the buns a tad on the dry side so ended up dunking into the beans which made everything right as rain.
Hot Sauce. For someone who fails badly in the spice-o-meter, I was scared to try the hot sauce. Buuuut I am a sucker for pain so gave them a go and was pleasantly surprised that while both were spicy, they had a good tangy burn. I loved that each table had a roll of paper towels haha the ‘cue at The Oxford Tav is all about digging in, enjoying the meats and not worrying about getting your hands dirty!
3 August 2014, 17:21
They say an apple a day keeps the doctor away…
And because I value my health the only thing to do is choose my flavour of medicine!
You might recognise these caramel apples from a stall manned by the super friendly Joe at Glebe or Bondi markets but now you can get your fix any day from Love Dem Apples (454 Cleveland St, Surry Hills), on the corner of Crown St opposite the Surry Hills Shopping Village.
Every day they make up a batch of caramel and it smelled fricken incredible in the store as the butter and sugar slowly caramelised and joined together in sweet matrimony.
Once the caramel has melted and is at the right temperature, the Granny Smith apples are swirled in the caramel and then rolled in toppings.
If I wasn’t so scared of burning myself on molten caramel I’d totally want to work here. Except I’d probably eat all my earnings. It’s bad enough that they’re only a 15min walk from work!
On my first visit with Helen we stood transfixed at the display for a good 10mins debating on which flavour to try. We were offered samples which was nice but ultimately made our decision harder because we wanted to eat each and every flavour haha in the end we went for the Strawberry Pop ($10) and the Tropic and Thunder ($10).
There’s a couple of stools in the store so we chose to eat there and they offered to slice our apples which was a good idea so we could share them easily and also I know that if I had attempted to eat the apple just by biting into it then I would totally have dropped it because I am all kinds of clumsy.
So were they tasty? Hells yeah they were! Yes they were sweet but not as tooth-achingly sweet as toffee apples and the tartness of the apple itself meant I could keep on eating without feeling I was about to go into a sugar coma. I loved the Strawberry Pop which reminded me of strawberries and cream lollies and there was pop rocks and I HEART pop rocks! You all know my issues with desiccated coconut so I was happy with the fresh coconut flakes on the The Tropic and Thunder.
Then there was the Oreo ($10) which was encrusted with cookie bits.
And the Pretzel ($10) which was my fave because of the magic that is the sweet and salty combo.
They also sell chocolate covered bananas for $6.
Some with cookie dough, some with marshmallow and some with 100’s & 1000s.
Oh and chocolate covered popcorn!
And Nanaimo ($2each), a Canadian bar with a wafer/crumb layer, vanilla icing and covered in chocolate.
Yeah baby how do you like dem apples!
The Classic Apples start at $8, Royals at $10 and Limited Editions at $13. The apples are a tad on the exxy side but I think it’s worth it to treat yoself every now and then :P Love Dem Apples is open 7 days a week from noon to late.
27 July 2014, 01:49
You know what makes me happy? DEEP FRIED CHICKEN SKIN!!! So Parramatta finally got a lil bit more tastier with the opening of PappaRich (Shop 2185A – Zone G, Westfield Parramatta, 159-175 Church Street, Parramatta) and the first thing I ordered was the Pappa Deep Fried Chicken Skin ($6.90) and it was GLORIOUS! Each piece was deep fried to a golden crisp, setting my heart (and cholesterol) aflutter. You know you want it. Dooooo it.
Oops hold up, I was a little too excited about the chicken skin but I gotta tell you how much I really like places with a button ordering system haha so check out the menu, write the menu item code onto the order form and push the button for a super friendly waiter to pop by.
I had to get my beloved Milo Dinosaur ($4.90), which had a ridiculous amount of milo packed in while Noods opted for the Teh Tarik + Jelly ($4.90), a frothy pulled tea drink with cubes of grass jelly.
The Hainan Toasted Bread with Butter and Kaya ($4.50) is a DIY affair but I’m too used to kaya toast being pre spread back in Malaysia. It’s still tasty though and the bread is super fluffy with a pretty generous amount of kaya (a spread made with coconut milk, eggs and pandan leaves).
Noods satisfied his cravings and ordered the Pappa Assam Laksa ($13.50) which was sour, tangy and given two thumbs up. I would’ve loved more fish but that’s cos I love me my omega 3’s.
The Pappa Fried Mee Goreng ($13.50) was pretty bang on with heaps of prawns, tomatoes, potato and bits of fluffy egg. It was bordering on the oh-halp-it’s-spicy side but I pushed on through the pain.
On our second visit I opted for the Roti with Curry Chicken ($12.90) and yes I do prefer Mamak’s roti but PappaRich’s is still mighty fine, flaky and perfect for tearing and wrapping around the tender chicken pieces or dipping into the accompanying sambal and vegetarian dahl.
The Curry Laksa is spicy so it’s perfect for winter, the soup is a tad on the thick side but it’s fragrant and chock a block with chicken pieces, tofu, and erm eggplant. Don’t think I’ve ever had eggplant in laksa before hmm.
If you’re planning on trying the Roti Bom be sure to order it early as it does take some time to make. The roti is compressed into a disc with the condensed milk and sugar served separately in their own little compartments. It’s no roti tissue but makes for a very satisfying sweet ending to dinner.
Super glad for this new addition to the hood and I forsee multiple plates of fried chicken skin in my future :P