Double Roasters in Marrickville specializes in blending and roasting coffee in small batches. However, on top of their coffee they also serve food, and having passed by a few times it always looks full. The cafe is located in an old warehouse around the corner from Bourke Street Cafe and seems to be popular with the hipsters.
This French inspired dish uses the ingredients and style typical of the Alsace region which borders Germany. Large generous servings and the use of pork and sauerkraut are characteristic. The pork belly is braised until soft and tender, and melts in your mouth.
Bak Kwa is a sweet pork based snack very much like a jerky. It is commonly eaten in South East Asia from Singapore up to Hong Kong. Here in Sydney, I've seen it sold on a couple of occasions but as per the usual problem of Asian food here, they aren't very good. I've also tasted a few home made versions but likewise, none were any good.
This is my "go to" Thai dish and incorporates three of the four Thai flavours of Sour, Spicy, Sweet, Salty. Whenever I go to Thailand, I eat this dish regularly and I've eaten it anywhere from street side stalls to hotels (room service). I like to order a hot bowl of Tom Yum Goong to go along with it.
Lots and Lots of chives, the chinese type, is critical to the flavour of the dumplings. I only stop adding chives when the pork almost doesn't hold together.
This roast pork was made as a house warming dish and it was so popular that the 2 kilos which was prepared got eaten up while waiting for the later two thirds of the guests to arrive! There was high praise for this dish and there was even talk about turning into professional roasters. The only problem encountered was that the children and certain unmentioned adults would eat up the crispy crackling only to leave the meat behind.