Have you had times when you’ve woken up on a weekend morning with a splitting headache after all those shots from the previous nights?
I think brunches are simply an excuse for those with a hangover. Obviously at this time of the morning (or afternoon) you can’t be bothered to open the fridge and make yourself a sandwich. Which is why I prefer to pit stop at Pyrama. As I sip one of the best tasting cup of coffee, I gaze out the window smiling to myself as I start to remember of the events from the previous night.
Pyrama has a very calming decor and is located in the quite surroundings of Pyrmont. It is just what I need to cure my hangover and avoiding the busy weekend city. Pyrama restaurant is run by head chef Jim Larcan along with his wife and sister, Karen and Linda. Jim has over 14 year experience as a chef cooking for top restaurants and hotels including W Hotel and the Four Seasons. Jim’s sister Linda has previous restaurant manager experience at Neil Perry’s XO and Rockpool.
Almost every time I’ve eaten at Pyrama, I’ve had their perfectly prepared latte and freshly squeezed orange juice. With a table inside, you get a good view of the kitchen and can see Jim and his brigade in action. While the alfresco setting has views of the neighbouring area of Pyrmont – not much to see, but the sometimes sitting out in the sun gives that relaxing feeling.
Getting down to the food, Jim presents his style of Modern Australian cooking and boasts quality through using some the freshest ingredients as well as in the lightness of his meals. You don’t feel overly bloated after a chicken sandwich on Turkish bread with hummus and salad served with chips (sure if you eat all your chips, you could feel that stomach bulge a little). I’ve had their pancakes before, and they’re simply scrumptious!
They also have a decent wine selection – including champagne by the glass to accompany my many brunches (for some reason this review makes me sound like an alcoholic). We do need more of these sorts of restaurants and perhaps Jim may decide to start up another within the city – I’m sure it will attract the weekend shoppers with their Myer and David Jones shopping bags.
I’ll admit that I’ve only eaten at Pyrama on weekends selecting from their brunch menu, but I am yet to try their lunch (Thursday and Friday from 12noon) and dinner (Wednesday – Saturday from 6pm).
It’s a pity they don’t have a website just yet – but I urge you to try their place for a meal – you’ll absolutely love it.
Pyrama Restaurant – 56 Harris Street, Pyrmont (02 9692 8844)
Spice I am is a restaurant where it’s name actually depicts the spoonful of food you are about to put in your mouth – it can be very spicy!
Located on Wentworth street and having opened 5 years ago, Spice I am was started by Padet Nagsalab and Sujet Saenkhan. Recently however, they’ve opened a spin off in Darlinghurst. That is not the restaurant that I am referring to in my below review.
The original Spice I am is not far from central station and it’s one of those fast paced restaurants where you can’t make a booking. It’s based on first come first serve and allows BYO. Be prepared for a crowded dining atmosphere as well as quick, spicy and delicious tasting food. If you feel that your stomach won’t handle a couple of sliced red chillies then I suggest you head to Phamish instead.
The food here is very tasty. I tried the first item on the starters menu – Mieng Kuay Teaw – a pork mince wrapped in flat rice noodle with a spicy dipping sauce and red chillies. It almost looks like a spring roll or a Vietnamese rice paper wrap, but it’s smooth, silky, fresh and spicy. This is a must have and I strongly recommend it.
For mains, we had the red curry duck which was their special as well as a serving of Pad Cha Chicken. My favourite of the two was the Red Curry Duck served in a coconut shell and it is perhaps one of the best tasting red curries that I’ve had. The Pad Cha on the other hand, was a little different from your standard Thai menu and probably isn’t one that I will be ordering again. It’s served with curry paste, peppercorn, basil and Thai eggplant. Majority of this dish was papaya shavings with curry paste, I really couldn’t see or taste much chicken. And most of all it was heavily spiced and didn’t give me an overly comfortable feeling.
I recommend a glass of their Young Coconut Juice – it’s sweet and also comes with shavings of coconut pulp that you can eat while your drink. This definitely cures a burning tongue.
Overall, I found it a great place to have a quick mid week dinner. The food is amazing, the service was decent and you didn’t feel like you were being pushed for the next people in the queue to take your seat. In terms of money, the entree was $8, the chicken main was $14 while the duck was $26 and the coconut juice was $4.50
If you are short of time and can’t wait – you can always get a take away.
Last night I made an entree for dinner which was just perfect to start off the evening. It’s almost effortless, and takes a short amount of preparation.
The entree was Pork Belly served with Spinach & Pear puree and beetroot jelly. Here is what you’ll need:
Pork Belly
- 2 Strips Pork Belly
- 0.5 tbsp of good quality sea salt
Spinach & Pear Pure
- 1 bunch spinach
- 1 pear (peeled, cored and quartered)
- 1 tbsp Olive Oil
- 1 tbsp fresh lemon juice
- Salt & Pepper
Beetroot Jelly
- 1 pack of Raspberry jelly (I used an Aeroplane branded one)
- 1 tin of sliced beetroot
First up the Beetroot Jelly (note – this will need at least 4 hours in the fridge to set)
- Unpack half satchel of the raspberry jelly into 0.5 cup of boiling water and mix to dissolve. Add another 0.5 cup of cold water.
- In a flat and shallow pan – place the sliced beetroots tightly next to each other side by side and pour over a tablespoon of the beetroot water from the tin on top of the beetroots.
- Finally pour over the raspberry jelly mixture till it covers the beetroot by 0.5 cm
- Set in the fridge for 4 hours
Next, let’s get on with the Pork Belly. Preheat your oven to 220* C.
I bought 2 strips from David Jones (cost me about $5.50 for the two). There were some bone parts at the bottom section of the belly strips which I cut off. I prefer to sever this boneless.
I made diagonal cuts through the skin (don’t cut into the meat) and then sprinkled sea salt on the top of the strips and massage the skins for a about 20 to 30 seconds. Check that your jelly is getting ready before sticking the pork in the over. You can drizzle the strips with a bit of olive oil – but I put them straight in the oven on the top shelf. After about 15 mins, bring the heat down to 200 and bring the meat down to the middle shelf and then 15 mins later, down to 180. If your skin hasn’t crisped, put it back on the top shelf for another 10 – 15 mins until it’s crisp to your liking. All in all, it should take about 45 – 55 mins to cook.
While the pork is cooking, let’s move on to the puree. In a small saucepan, boil enough water to cover your quartered bits of pear. Let your pear boil for about 15 to 20 mins depending on it’s ripeness. Take it out of the water and let it cool. Meanwhile, wash the spinach and cook that in boiling water (I used the same water as the pear) for 5 mins until it’s soft. Drain the spinach and squeeze out any excess water with some paper towels.
Finally, add the spinach, pear, olive oil, lemon juice, salt and pepper to a blender and blend it until the mixture forms a creamy and foamy mixture. Taste and season to suit your taste buds.
Check that your pork belly is crisp and that there is no pinkness in the meat. Cut a square or rectangle strip of the jelly and place it on the corner of your serving plate. Dollop a teaspoonful of the puree and spread it in a straight line with the back of your spoon. Cut the pork strips into half and serve them with one half leaning over the other. Sprinkle a little sea salt over if necessary.
Voila, there you have it – Pork Belly served with Spinach and Pear puree and beetroot jelly.