From pork pies to English muffins, chef Kentish in Petersham brings a taste from Southeast from England to Sydney.
One of my lasting memories of visiting London is going to Regency Cafe, near Westminster, and watching a man in red cheeks behind the counter, shouting “two eggs, sausage, beans and chips” as high as a train horn as he cleaned a plaid tea towel.
No one answered, but the kitchen behind him, working on this fatty spoon institution, received the message. There was even a tea ballot, stealing silently opposite formica tables, red marble linoleum floors and framed black and white photos of Tottenham Hotspur soccer players.
Although not a greasy spoon, chef Kentish, a new coffee that offers British inspiration food in Petersham, evokes this tradition.
The menu has cornaual pastels, pork pies, scones, potato yeast and cheddar, potato slices and onion, but also breakfast with ingredients often shouted through the conduct. There is the OG, for example, featuring bacon, a pork sausage hamburger, a fried egg, American cheese and ketchup in an English yeast muffin.
Meanwhile, Greggs Benedict, in honor of the UK cooking chain (sellers of 18 million sausage rolls per year throughout Britain) is a tinned sausage sandwich with hangover, signed beans and melted cheese. It comes with a delicate echoed egg and a woods to dive its golden crispy songs.
This is the meal to restore the pull and defeat all sowing. It is a similar feeling with a little Kentish dumpling, a flashing title that offers two light leaflets, but excellently in rubber, butter and a choice of spreads. Lewis Richardson, who is co-owner of chef Kentish with his partner, Samantha, advises the best staining thing is marmite. But, as it is not commercially available, it will allow the vegetable.
The Richardsons say their goal is to bring a taste of their home, Kent County in the southeastern region of England (known as “Garden of England” for its agricultural history) to Australia.
Richardson, who worked as a chef in the United Kingdom, is especially particular about the simplicity, structure and flavor of a pastel of the Cornwall.
“To call it a pastel of the corn, you need to follow the rules,” he says. “My recipe is classic that I evolve a little with the percentage of meat proportion to vegetables, but besides, the ingredients are exactly as they should be.”
Cornwall pastels date from the seventeenth century as a portable meal for miners and field workers in the Hornual. The dough needed to be dense enough to withstand the fall, and the cripped edge of the pastries provided a mass strap.
Richardson’s folder is superbly robust, not too full and, although modest in a way, is a snack of depth and comfort through its unrestricted mixture of diced meat, Swedish, potatoes and onion, all seasoned with salt and pepper. It also offers an excellent pork pie, made in a two -day process, including the rendering of its own pork fat to the dough. It is served cold, because the tradition stipulates.
The chef personally cannot support meat sausage rolls, something he was surprised to find out on his first visit to Australia several years ago.
“Beef have their own track,” he says. “But it’s a childhood thing. Pork sausage rollers remind me of my childhood when you would take them from the school canteen.”
Richardson’s sausage roll is excellently damp inside, has a good proportion of pork / pastrine and is subtly seasoned with sage. Eat -in the small outskirts of Kentish Cafe, while Richardson works like the clappers in the open kitchen beyond. No shout involved.
Three other British feeding points to try
O CO -Dequate
Search for D -shaped D -shaped D -shaped Cornwashes, made with Australian meat skirt; Traditional Scottish eggs of traditional crunchy pork sausage; and cheese and onion pastels made with rich Cheddar and a pinch of English and whole mustard.
12/99 Military Road, Neutral Bay, appiypasty.com.au
The Duke of Clarence
This hidden CBD point, inspired by an eighteenth -century English tavern, was built from old materials and furniture, including 175 -year -old floor boards, imported from the United Kingdom. She feels in aged wooden booths eating Scottish eggs, pork pies, and on Sunday, bake meats with puddings and yorkshire pigs in blankets.
Laneway, 152-156 Clarence Street, Sydney, thedukeofclarence.com
Rosie’s Fish & Chips
Visit this old school chippy to the hand -cut chips of chef Ben Sinfield Frits in meat, high quality, and captured in line of Shelhabour and Ulladulla and a truly magnificent chip butty in a soft white bun with chicken with chicken fat.
757 LAWRENCE HARGRAVE DRIVE, COLEADALE, ROSESFISHANDCHIPS.com.AU
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