Ichiban Boshi at Bondi - Fresh Ramen Everyday

Ichiban Boshi is my favourite place to eat at in Bondi Junction. In fact, I travel there just to eat their super tasty ramen...I'm not interested in any of the other food in the area. Ichiban Boshi make their own ramen fresh in the shop and cook it just right!

Double Roasters in Marrickville

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. 

Brined and Braised Apple Pork Belly

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.

Thai Grilled Pork Skewers

Ok, I admit it...I don't know if these are really Thai. I wanted to make a pork skewer dish but didn't bother to look up a recipe. Instead I channelled my inner Thai chef and came up with this damn tasty dish.

BBQ Sweet Dried Meat (Bak Kwa)

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.

Roast Pork & Spiced Pear

So with nothing planned for dinner, I took out the remains of the pork belly I had.

Thai Pork Pad Krapow

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.

Pork and Chive Dumplings

These are my absolute favourite food to cook and eat at home, only problem is that I always stuff myself! I can't believe I've eaten close to fifty dumplings in one sitting.

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.  

Roast Your Own Crispy Pork Hong Kong Style

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.

Spicy Black Bean Pork Ribs

Nothing is more heavenly than pork ribs, and rather than smothering them in barbeque sauce I decided to cook the ribs with black beans.