Cuckoo Callay - YA BACON ME CRAZY

Cuckoo Callay

Hello Everyone and welcome back to an all new Review Sunday! Now, I’ve been back to the places twice already, once earlier on this year in February for my last brunch with friends in Sydney before I left to go back to Brunei. The other time I went here was with my family towards the end of May this year to try out their new menu, and to obviously take them to a favourite café of mine (yes I really liked this café from the very first visit I made with my friends). Anyway, the dishes that you are about to see below are a bit muddled in a sense that you will see dishes from their Bacon Festival which launched in the second week of February. The festival lasted for about 6 months I think, and is now no longer on their menu, but don’t fret! They have a whole new menu out and I will also be looking at a few of those dishes in today’s review.

Cuckoo Callay

Firstly, the Bacon Festival; sadly over, but the deliciousness will forever remain! Though I’ve been following the café on Instagram for a while back then, I never really found the chance to pay a visit. When they launched their bacon festival, I made it my mission to go at least once before leaving or else I’d miss out on the festival forever! It was such a great sunny fall day spent with very close uni friends. It was my second last day in Sydney at the time and therefore my last brunch as well before I went back to Brunei. I mean, clearly seeing that I’m back in Sydney, it wasn’t actually my very last time – I just said that at the time because I wasn’t sure if I’d make it to the June graduation sessions, and if I didn’t that meant that I’d be away from Sydney for 9 months until November 2015. I’m glad that I was able to graduate in June, so really I wasn’t gone for too long, but I do only have 2 weeks left in Sydney before I leave for good *sad face*

We decided to all order a dish each, and share amongst the 5 of us so that we’d be able to get a taste of everything bacon! Also to note down, all their bacon goods are free range and sourced from Australian pig farmers by Black Forest Smokehouse.

Cuckoo Callay - BACON DAWG
BACON DAWG: Maple glazed bacon sausage with gruyere cheese sauce, tomato and quince relish, crackling, and dill mustard pickles ($16.00)

My least favourite from the dishes that we ordered and only because I don’t like mustard or pickles, so dill mustard pickles? No! Otherwise if I can recall, my friends quite enjoyed this dish, but it wasn’t their top pick amongst the other dishes. I did love the sausage as it was juicy and succulent, as well as the crackling though, well what I could get of it I suppose since we were all probably going for it!

Cuckoo Callay - BACON ALL THE RULES
BACON ALL THE RULES: Black Forest Smokehouse maple bacon, bourbon bacon, bacon steak, bacon sausage, and bacon-crumbed poached eggs served on sourdough ($24.00)

This dish, though nothing special for me personally seeing as I could whip up something like this at home myself, was a good dish. It was jam packed with meat, eggs, and toast; a classic hefty breakfast. I know this is probably something you probably wouldn’t comment on, but the eggs we’re cooked perfectly with an oozy, runny yolk. I’m commenting on the eggs because you would not believe the many places I’ve been to that say poached eggs and the yolk was a disappointment – basically overcooked. Cuckoo Callay did not disappoint!

Cuckoo Callay - DON'T GO BACON MY HEART
DON’T GO BACON MY HEART: Beer candied bacon and popcorn chicken burger served with beer and tomato chutney, mustard aioli, and ‘slaw on brioche ($19.00)

I don’t really remember if I liked this dish or not – then again I guess not being able to remember a dish means that it didn’t have an impact on me. I don’t think it was bad, but it didn’t impress either. As long as there was bacon, but not just any bacon, beer candied bacon!

Cuckoo Callay - BACON, GET IN MA BELLY
BACON, GET IN MA BELLY: Pork Belly with sticky sweet chilli and fennel seed sauce with bacon, caper, coriander, and lime salad ($20.00)

This was my second favourite dish from the festival. The pork belly was chunky and crispy which was well accompanied by the sticky sweet chilli sauce/glaze it had. The squeeze of lime over the pork belly was a nice hint of freshness along with the capers and coriander. I don’t really like the taste of coriander so I just picked the capers out and ate those 😛

Cuckoo Callay - YA BACON ME CRAZY
YA BACON ME CRAZY: Buttermilk waffles with house-made bacon, caramel and cinnamon ice cream, Black Forest Smokehouse maple bacon, maple syrup, and chocolate coated bourbon bacon ($20.00)

MY FAVOURITE DISH OF THE BACON FESTIVAL! I love bacon, I love waffles, I love caramel, I love cinnamon, I love ice cream, and I love caramel cinnamon ice cream. Altogether? Heaven. Need I say more? Well, I guess the only things I can say negatively about this dish was that the waffle was a bit soft for my liking. I’m all about the crispy waffle! Otherwise, a superb dish.

Cuckoo Callay - BLOODY BACON CUCKOOTAIL
BLOODY BACON CUCKOOTAIL ($14.00)

I have no words for this, well I do but it’s going to be very biased. For starters, I’ve never had a Bloody Mary before so I was definitely taking a chance on this drink. But bacon makes everything better right? I’m afraid to say not in this case. One of my friends even made the comment saying that, “it tastes like cold pasta sauce” and after that comment, I could not get the image of drinking pasta sauce out of my head. I told you it’d be biased, but for Bloody Mary drinkers, this would probably be heaven for you guys.


So as mentioned above, I was able to revisit Cuckoo Callay a second time with my family when they came to visit. The bacon festival was sadly over (I think the weekend before they arrived actually), but they had a whole new menu out for everyone to enjoy! Before I get into the food, I need to tell you a story about what happened at the café; it’s nothing bad, in fact it was hilarious and I will never forget this story. Anyway, when our dishes came to our table, I of course, whipped out my camera and started taking photos of the dishes. Moments later, I’d say about less than 5 minutes later, our waiter (a charming and cheerful lad I might add), returned to our table and said quite loudly and playfully, “Why haven’t you guys started eating?! Is there something wrong with the food?!” followed by a small giggle. I replied, “I’m taking pictures!” to which he then responded, again playfully with a hint of sympathy, “Oh okay, so everyone has to wait I see”. My Mom then said, “She has a food blog” to which he then gave that raised-head ahhhh expression, and then walked away. It was quite hilarious! I’ve taken so many pictures of food before at cafés/restaurant, but never have I ever been why I’m not eating my food. Well honey, if you just wait for me to be done with my pictures, I’ll gladly eat the food!

Anyway, below are just a few of the dishes you can find at Cuckoo Callay:

Cuckoo Callay - GEORGE'S GORGEOUS COUSIN
GEORGE’S GORGEOUS COUSIN (vegetarian and gluten-free): Marinated avocado and thyme infused confit heirloom tomatoes on sourdough, goats curd, house made basil pesto, lemon herb gremolata, and a 63degree egg ($17.00)

My sister Angela had this dish and I of course had a little bite of it so that I could at least write about the taste of the dish. What I really loved about this dish was the marinated avocados; I mean avocados alone are already just good nought for me with a crack of sea salt and black pepper, but these were simply divine. I can’t quite make out what they marinated the avocados in, but they tasted a bit tangy? Anyway, they tasted so good that I think I might’ve had a bit too much of the avocados than I was offered to have!

Cuckoo Callay - PURPLE RAIN
PURPLE RAIN (gluten-free): Beetroot cured salmon, organic quinoa, chargrilled broccolini, sugar snap peas, avocado, kale, chilli, feta, toasted almonds, and 63degree egg ($21.00)

This was the dish that I had and though the avocados weren’t marinated, I still believe that I made the right choice in ordering this for myself. The dish was packed with lots of flavours and textures, and the runny yolk from that 63degree egg just tied the whole salad together. The cured salmon was something new for me in a sense that I’ve never had beetroot cured salmon before and though it was nice, nothing can compare to Devon Café’s cured salmon for me!

Cuckoo Callay - WE FOUND MARY'S LAMB
WE FOUND MARY’S LAMB: 16 hour slow cooked Moroccan spiced lamb, Israeli couscous, chermoula marinated eggplant, minted yogurt, and pistachio ($22.00)

My youngest sister Alyssa ordered this dish, well more like I ordered the dish for her since she had no clue on what to order. The lamb was very tender and really had that Moroccan flavour packed in it. I really liked the Israeli couscous for the way it looked only because I don’t think I’ve ever seen couscous so big and so round! Besides those two elements, everything else on the dish tied nicely together.

Cuckoo Callay - EGGS ON TOAST
EGGS ON TOAST: soft scrambled ($9.00) with extra marinated avocados (+$4.00)

My mom, though she enjoys food a lot, isn’t much of a big eater and so I ordered a simple eggs on toast with marinated avocados for her. You can choose how you want your eggs, whether soft scrambled, 63degree, or fried, and what extras you would like to go with it from crispy bacon, beetroot cured salmon, duck sausage, to grilled haloumi, marinated avocados, etc. Take your pick really to whatever suits your tastebuds. Anyway, of course before ordering this dish, I had no idea how good the avocados were, so after tasting them from my sister’s dish, I was quite happy with the decision to get extra avocados for my mom’s dish only because it meant that I could have more avocados *insert evil laugh* Anyway, what else can I say? The scrambled eggs were light a fluffy, the way it should be and toast is toast.

One thing that I noticed with Cuckoo Callay’s menu (both for the bacon festival and their new menu), is that they are very creative with naming their dishes; even my Mom found it very amusing! Overall, both dining experiences were delightful, and both the company and the quality of service was on point. If I recall, we had to wait a while for our dishes during the bacon festival, and that was only because the café was jam-packed with a lot of customers. We even had to wait 45 minutes in line to be seated, but altogether worth the wait I must say. The festival did not disappoint! Value for money? Like I mean it’s definitely worth your money in comparison to other places that I’ve been too. My Mother on the other hand, of course having just arrived from Brunei where you can probably get a similar dish for half the price, found it quite expensive. However, before she and my sisters left to go back to Brunei, she did comment on how yes eating out is definitely more expensive in Australia, but you get double the portion than you do back home. I’d give value for money an 8/10. The food probably a 8/10 as well; some minor issues due to personal taste, but nothing bad or mediocre about the food to give it a lower rating.

Cuckoo Callay
Newtown Railway Station
Shop 324B Erskineville Road
Newtown, New South Wales
Australia, 2042

– Ally xx

Moroccan Pumpkin Soup with Crispy Chorizo

Moroccan Pumpkin Soup with Crispy Chorizo

Hello Everyone! Oh what a hectic recipe this has been. First of all, it wasn’t supposed to be Moroccan-flavoured pumpkin soup; I wanted to do a spicy chipotle pumpkin soup. I looked everywhere I could for chipotle peppers, but could only find chipotle salsa in the grocery stores that contained like 5% chipotle and 95% others. There were two other stores that sold chipotle peppers, but one I had to order online (with a minimum price of $20.00 to be able to ship), and the other I had to wait up to 10 days. So I scratched the chipotle and decided to use fresh jalapeño peppers along with Mexican chilli powder.Those flavours didn’t even shine through because of the very flavourful Moroccan soup base that I used for the soup. I was going to make my own vegetable stock for this dish, until I saw this base in store. I’ve never seen them before (well duh it says ‘new’) and I wanted to give it a try – thus Moroccan Pumpkin Soup on the menu tonight. Even though I didn’t achieve what I wanted to in the first place, the soup was delicious, especially with the crispy chorizo bits on top!

Moroccan Pumpkin Soup with Crispy Chorizo

Peeling pumpkin can be quite difficult, I guess, well not for me. I only said that because I remembered my former housemate Lydia struggling to peel pumpkin; it would take her close to an hour to peel and cut them into chunks. I also remembered how she would place them in the pot and cook them as she went to save time, and but of course the first batch of pumpkin would already be tender. I jokingly said to her, “did you have pumpkin mash for dinner?” Ah bless her; Lydia if you’re reading this, please comment below (also you Vidhya because I know you are reading this and remembering this too :P).

Moroccan Pumpkin Soup with Crispy Chorizo Ingredients

PREP TIME 20 MINS | COOKING TIME 40 MINS | SERVES 3-5

INGREDIENTS

  • 1 medium-sized pumpkin, peeled, deseeded, and cut into chunks
  • 1 chorizo, sliced and then cut into small chunks
  • 300ml thickened cream
  • 2 cups Campbell’s Moroccan soup base
  • 2 jalapeño peppers, deseeded
  • 2 garlic cloves, minced
  • 1 medium-sized onion, diced
  • 1 tsp Mexican chilli powder
  • Afro parsley
  • Feta cheese
  • Ground salt and pepper to taste
  • Olive oil

METHOD

  1. Preheat oven to 180C (350F or gas mark 4). In a large bowl, combine the pumpkin chunks and jalapeño peppers with olive oil, salt, and pepper. Toss around until well coated with the oil and seasoning. Line a baking tray with foil and place the pumpkin chunks and jalapeño peppers on it. Roast in the oven for about 20 minutes or until tender.
  2. Heat a large pot with a bit of olive oil over medium-high. Add the chorizo chunks in and fry until crispy. Set aside, leaving behind the oil in the pot.
  3. Sauté the garlic until fragrant and golden brown. Add the onions and continue cooking until soft.
  4. Add the pumpkin and jalapeño peppers to the pot and mash the pumpkin, mixing it together with the sautéed garlic and onions. Season with a bit more salt, pepper, and Mexican chilli powder, then add in the Moroccan soup base. Bring to a boil. Once boiling, continue cooking for a further 10 minutes.
  5. Remove from the heat and let it sit too cool down slightly for about 10 minutes. Using a stick blender, blend the vegetables together with the liquid in the cooking pot until smooth. Add in the cream and give it a good mix.
  6. Divide the soup equally into serving bowls (3 large bowls, or 4-5 small bowls), and top each with a bit of crispy chorizo and feta cheese. Garnish with afro parsley leaves and serve immediately with some toasted bread.

Moroccan Pumpkin Soup with Crispy Chorizo

Honestly, why buy canned soup when you can easily make your own! Much more healthy in a sense that there are far way less preservatives in your soup and you can go nuts with the flavours that you fancy!

BON APPÉTIT

– Ally xx

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