Surly's - AMERICAN BBQ PLATES*: PORK SPARE RIBS

Surly’s

Hello Everyone and a very warm welcome back to an all new Review Sunday! It’s been a while now since I’ve done a review on the blog, and it’s mainly because I’ve been travelling around Australia the past month with my family. Not only was time a bit short on my hand, I didn’t have much places that I wanted to review anyway. Now that I’ve sort of settled down a bit from travelling, I’ve been visiting/revisiting some of my favourite eatery spots in and around Sydney. That’s probably one of the many things I will miss about Sydney, the food diversity it has to offer.

Surly's

About a week ago or so, my friend Sophia was organising a Food meet up and asked for suggestions on what kind of cuisine we’d be up for. Since the meet up was on the 4th of July, I suggested we go out and have some American food to kind of, but not really, celebrate Independence Day; and that’s what we did yesterday night at Surly’s. We caught up over good (but greasy) food and exchanged A LOT of laughs across the table, and even when we were out and about Surry Hills making our way to Gelato Messina for dessert.

I wasn’t evasedropping or anything, then again maybe I was since the music was ever so loud at the place, but this was how to conversation went at the table beside ours:

Aussie: Today is America Day right? Happy America Day!
American: It’s not ‘America Day’, we don’t call it America Day…
Aussie: Oh so what do you call it then?
American: It’s Independence Day.

I don’t know why I found that so funny – maybe because here it’s called ‘Australia Day’ but that is in fact it is the complete opposite of gaining independence. I’m not even American anyway so I don’t know why I was so keen on kind-of celebrating 4th of July. I’d probably call myself faux-merican just because when I first arrived here in Australia, people always assumed that I was from America because of my ‘accent’ – sorry what accent? I always thought that Australian’s had an accent while I was perfectly normal. Anyway, there was one guy who went all specific and said to me, “you sound like you’re from California”.

Surly's - STARTERS: NACHOS
STARTERS: NACHOS
Cheesy jalapeño ($10.00)

What can I say? Chips, really yummy cheese, and jalapeños. ‘Nuff said. $10.00 might’ve been a tad bit too much to charge for just these though. I don’t really like jalapeños as well so it was just basically chips and cheese for me, but still good!

Surly's - STARTERS: WINGS
STARTERS: WINGS
Buffalo hot wings served with carrot and celery sticks and ranch ($12.00)

I remember looking at the menu before heading to Surly’s that night and when I saw buffalo wings on the menu, I knew I was going to get a side of these for sure. When we got to Surly’s and we were deciding on what dishes to get to share with everyone, I asked which of the wings they wanted from a choice of either Buffalo Hot Wings or House BBQ Wings. Natalie tad me that Sophia doesn’t really eat hot/spicy things, but said that she would need to eventually since she’d be going to Thailand with her. So I said, “hot wings it is – this can be her training for Thailand”. The wings were good and had a good amount of heat, didn’t really like the ranch sauce, more of a blue cheese sauce person when it comes to buffalo wings, but the majority of the table voted for ranch. The only thing I didn’t quite comprehend was ‘served with carrot and celery sticks’; we had just one stick of each…

Surly's - FRIED CHICKEN: 6 pieces with fries on the side
FRIED CHICKEN: 6 pieces with fries on the side ($25.00)

Okay I admit that when I saw 6 pieces and $25.00 together I was a bit confused like how and why so pricey for 6 pieces of fried chicken?! When the dish came to the table, it was not at all what I had in my mind – they were 6 enormous pieces of chicken, like as big as your face kind of big. I told everyone at the table that I wasn’t expecting the pieces to be so big, and then followed that sentence with, “oh that’s right, I forgot it’s American sized” and everyone started laughing. Also, when Sophia got this dish, she asked what were the other sides that we decided on for the other dishes because we all agreed that we’d get different sides to try them all. The sides that we hadn’t picked yet were fries and greens beans. I jokingly told Sophia to get the green beans just because it’d be funny to imagine the pairing of fried chicken with green beans! Anyway, funny backstory aside, the chicken was well cooked – tender and juicy on the inside, and a flavourful crust on the outside. A bit greasy but what even is fried chicken without the grease?

Surly's - AMERICAN BBQ PLATES*: PULLED PORK
AMERICAN BBQ PLATES*: PULLED PORK
with BBQ beans and coleslaw ($15.00)

The pulled pork for me didn’t have much flavour to it to be honest, and I probably only had two small bites of this dish because of this; sorry but I wasn’t a fan. Also, it seemed kind of dissatisfying to see such tender good pork to be slopped on a plate just like that – at least put it in a sandwich or burger. Other than that, the BBQ beans tasted really good, and coleslaw, I mean, it’s just coleslaw to me. The cornbread was really good and I definitely think there should be more cornbread on the plate to go with the pulled pork I reckon!

Surly's - AMERICAN BBQ PLATES*: PORK SPARE RIBS
AMERICAN BBQ PLATES*: PORK SPARE RIBS
with mac n’ cheese and potato salad ($20.00)

Sadly the pork ribs didn’t leave me wanting for more. Jialing agreed that the ribs lacked flavour beyond the outer layer of the meat and quote, “as if they didn’t marinate the ribs at all”. On top of that, the ribs were dry and not very tender. The sides were good though, but that’s basically all for this dish.

*All plates come with 2 sides (mac n’ cheese, coleslaw, BBQ beans, green beans, potato salad, or fries) and  homemade cornbread

The only thing that I wanted to try but completely forgot about ordering it when at Surly’s was their Philly Phil’z Philly Cheesesteak: Juicy grilled flank , grilled peppers and onions all glued together with provolone ($13.00) Man that sounds so good! Maybe next time? Well see – if I really REALLY need to go back for this dish.

The ambience of the place was pretty good actually, lots of space and pool tables on the upper floor for a nice game; not for me though because I don’t play (more like I don’t know how to play). The place was well lit, but not enough at night that is, for someone like me who takes pictures of food – we had to be ‘that kind of people’ who takes out their phone flashlight for a photograph. alright; not a place for a person who loves taking pictures. The music was really loud, so I wouldn’t suggest it if you want to catch up with friends and have deep long conversations or for a date; it’s more like a Friday night with your mates kind of place.

Nonetheless, we enjoyed exchanging laughs as I said earlier and ended up not having an itchy throat at the end of the night from raising our voice over the table. The service was really quick, when we returned to our tables, Jialing’s pork ribs came within 10 seconds upon sitting down, and I’m guessing on average we waited less than 15 minutes for all the meals to come to the table, which was less than waiting for Sophia to arrive at the place. I’d say a good value for money as well, but probably not for the BBQ plates in my opinion. Overall the food was okay – maybe good, but nothing out of this world; I’d probably rate it a 5 out of 10 just with some minor issues that I had with some dishes. Other than that, be sure to check out Surly’s with your mates for a round or two, or maybe more, of drinks and a game of pool – the place has a pretty sweet vibe for that kinda night out.

Surly’s
182 Campbell Street
Surry Hills, New South Wales
Australia, 2010

– Ally xx

Meat District Co. - Sydney - Roasted bone marrow

Meat District Co. – Sydney

Hello Everyone! And a happy first day of Autumn to all my dear Aussie friends. Welcome back to an all new Review Sunday. Today, I have a selection of cocktails, entrées, mains, and a dessert to share with you from Meat District Co. Sydney. If I am not mistaken, Meat District Co. started in the United States? And branched out to Sydney in late 2014. How I came to know about this place was through my internship – Meat District Co. Sydney is a client of Hello Social and I worked on a few graphics for them, one of which included their #mdcburgerselfie competition that ran earlier on this year.

The first time I came here my boss Max treated lunch for everyone in the office. I had the lamb loin then. The second time I came here, I came with a bunch of close friends for my farewell dinner. We went on a Friday night and even Darling Harbour had fireworks on later that evening. Normally fireworks only happen every Saturday, so Edison cheekily said that he had arranged for fireworks that night for my farewell (obviously he didn’t). Nevertheless, the fireworks were a great touch to a wonderful evening sharing food and exchanging laughters with close friends.

Inspired by the paddock to the plate, Meat District Co. aims to bring a NEW kind of dining to Sydney. Meat District Co. works in partnership with some of Australia’s most sustainable producers delivering an experience & dishes that tick all the boxes when it comes to quality & taste, leaving you wanting more each & every time: an ADDICTION waiting to be savoured. We remember a time when beef came from a farm & not a factory – when ‘100% beef’ was actually from a cow. Meat District Co. has decided it is time to bring the farm to your doorstep.

ASSORTED HOUSE COCKTAILS

Meat District Co. - Sydney - ASSORTED HOUSE COCKTAILS

CUCUMBER MULE: Traditional Moscow Mule with Smirnoff Vodka, lime juice, ginger beer & cucumber slices; served tall over ice ($10.00)

MANGO TANGO: A sweet & fruity mix of Zubrowka Bison Grass Vodka & Mohala Mango Liqueur, cloudy apple juice & mango purée ($10.00)

PIMMS ‘N’ PONY: Fortified ‘any occasion’ classic; Pimm’s No. 1, tuned with Gordon’s Gin, served tall with lemonade, strawberries & mint ($10.00)

HAVAIANA: Pleasant flavour of the tropics; a blend of Malibu, Midori, banana liqueur, pineapple juice & coconut cream ($10.00)

FRUIT NINJA COMBO: Sweet with subtle fruity hints of mixed Passoa & Malibu strengthened up with Smirnoff Vodka, finished with pineapple juice, passionfruit & dash of raspberry cordial; served tall & garnished with fresh fruits ($10.00)

I only had sips of the other cocktail drinks that my friends ordered, but from what they all had to say, their drinks were all refreshingly tasty. The alcohol flavour did not dominate which I quite like. I had the Fruit Ninja Combo cocktail, and obviously I’m going to be biased, but it was probably the best cocktail drink from the others that we ordered that night. It was absolutely yum. Tough I couldn’t really taste much of the other fruits that were incorporated into the drink, the passionfruit taste really stood out from the rest.

Like most reviews I do, I mentioned that I could not comment on some (most) of the dishes because I wasn’t able to have a bite of it. But overall, my friends were really impressed by the flavours of the dishes that they ordered, which were mainly the burgers and the fries. They also commented that the prices were well worth money.

STARTERS & SIDES

Meat District Co. - Sydney - Fries with rosemary & thyme salt
Fries with rosemary & thyme salt ($5.00)

Meat District Co. - Sydney - Truffle fries, truffle salt, truffle parmesan & truffle aioli
Truffle fries, truffle salt, truffle parmesan & truffle aioli ($7.50)

Meat District Co. - Sydney - Crispy battered onion rings with truffle aioli
Crispy battered onion rings with truffle aioli ($7.50)

Quite possibly the BEST onion rings I’ve ever tasted ANYWHERE in the world. Nothing can top this. The crispy, light batter that wrapped around a generous thick slice of onion was simply to die for! And that truffle aioli! I really wished I hadn’t shared this dish with others.

Meat District Co. - Sydney - Roasted bone marrow
Roasted bone marrow with garlic, parsley, mustard seeds, chilli, served with bread ($8.50)

Unfortunately this dish was more bone than marrow. A little disappointing to find half a slice of bone with little marrow on it. I felt that there were more mustard seeds than the marrow itself, and I’m not a fan of mustard myself! Would’ve been a great dish if the marrow spoke for itself because that’s how I like it.

Meat District Co. - Sydney -  Grilled watermelon salad
Compressed, grilled watermelon salad, sumac, goat cheese, and hazelnut ($8.50)

BURGERS

Meat District Co. - Sydney - OLD FAITHFUL BURGER
OLD FAITHFUL BURGER: MDC beef patty with mixed greens, tomato, caramelised onions, pickles & house sauce ($12.00)

Meat District Co. - Sydney - TRUFFLE BURGER
TRUFFLE BURGER: MDC beef patty with truffle parmesan, rocket, roasted peppers, tomato & truffle aioli ($14.00)

Meat District Co. - Sydney - CHICKEN BURGER
CHICKEN BURGER: Crumbed chicken breast with sesame seeds, almond flakes, tomato, coleslaw & horseradish mayo ($14.00)

Meat District Co. - Sydney - SPIDER CRAB BURGER
SPIDER CRAB BURGER: Battered soft shell crab, coleslaw & lemon caper aioli ($16.00)

Meat District Co. - Sydney - SLIDERS FLIGHT
SLIDERS FLIGHT: 3 mini burgers, an Old Faithful, Crumbed Chicken & Lamb Pull ($15.00)

THE DOGS

Meat District Co. - Sydney - CLASSIC DOG
CLASSIC DOG: Pure beef hot dog with caramelised onions, mustard, pickles & ketchup on a baked roll ($11.00)

THE PULLS

Meat District Co. - Sydney - SLOW ROASTED PORK
SLOW ROASTED PORK: Spiced & roasted pork shoulder, coleslaw & apple jam on a bun ($12.00)

Meat District Co. - Sydney - SLOW ROASTED LAMB
SLOW ROASTED LAMB: Spiced & roasted lamb shoulder, cucumber, rocket, BBQ mint dressing on a bun ($13.00)

FROM THE GRILL

Served with your choice of chips or salad

Meat District Co. - Sydney - 220G LAMB LOIN
220G LAMB LOIN: Sous vide lamb loin with an olive & pistachio crust, truffle mash, and lamb jus ($33.00)

This was overall an okay dish to be honest. I know a lot of people have certain preferences of how they like their mash; I like mine smooth, creamy, and rich, which unfortunately was not what I got on my plate. I got chunky mashed potatoes, which I don’t mind, but would’ve preferred it the way I like my mash to be. The lamb loin looked a bit small on the plate, but nonetheless was quite flavourful. Was it worth the $33.00? Probably not.

RIBS & COMBOS

Served in two sizes with your choice of fries or a side salad

Meat District Co. - Sydney - HALF PORK RIBS
HALF PORK RIBS with a side of rosemary & thyme salt fries ($31.00)

This was my highlight of the night for this main dish was the absolute bomb dot com. Way much better than the ribs you find at Hurricane’s Grill in my opinion. Tender pork ribs with a lovely barbecue flavour. I only wished they had given a truffle aioli dip for the fries on the side because the dip that I got seemed like it was barbecue sauce if I’m not mistaken? Yes that’s right, only real women order fries with their ribs… I mean, a salad? Really? Anyway, barbecue on barbecue was a bit much to handle. Nevertheless, this dish is seriously melt in the mouth, and the TRUE definition of finger licking good. I mean honestly, who eats ribs with a knife and fork? Not me that’s for sure!

DESSERTS

Meat District Co. - Sydney - COOKIE & CREAM CHEESECAKE
COOKIE & CREAM CHEESECAKE: with white chocolate ganache, chocolate soil, and white chocolate gelato ($12.00)

This wasn’t my first choice at dessert actually for I had my eyes (or more like my friend Simon who wanted to share dessert with me) on the Caramel Tart, but they had unfortunately just run out of it when we placed our order – so it was either the cheesecake or gelato. It didn’t disappoint though for it was a nice, light, and airy dessert, which was perfect to top off the half rack of ribs I had that night. My gelato on the side unfortunately melted quite quickly, but MDC aren’t to blame here for I got caught up saying goodbye to a few friends who were ready to go home that night. Overall, I lovely dessert to end the night on.

Overall, the food is about a 7 to 7.5 out of 10 for me. There are a few dishes that I had minor issues with, and some that were top notch for me. Then again, I haven’t had the range of dishes that they have to offer so I can’t give an honest score. Service was good, and the ambience, I’m not too sure because both times I dined outdoors and haven’t had the chance to see the indoor seating area yet. Value for money is variable, I don’t know about spending $33.00 for a small piece of lamb loin, but the ribs was definitely worth it. For a total of 14 people that night at my farewell, the total bill came to almost $450.00!!!

Meat District Co. – Sydney
R3/11 Lime Street
Sydney, New South Wales
Australia, 2000

Beer-braised Pulled Pork Eggs Benedict

Beer-braised Pulled Pork Eggs Benedict

Hello Everyone! Today’s post will actually consist of two recipes; one leading to the other that is. So I’ve been debating whether I should actually post them as two separate posts but then I thought to myself that I wouldn’t be able to do a proper write up (i.e. a story for Vidhya) if I had just posted the first recipe. She would’ve been so mad at me if I didn’t have a story for her! But I do have a good story to tell about the second, which I kind of already mentioned it to Vidhya briefly when I saw her in the kitchen on Monday afternoon.

Anyway, so what happened was that somewhere during the beginning-mid year, my friends and I went out for brunch on a fine weekend. I suggested that we head on over to John Smith Café in Waterloo specifically because I saw a whole lot of Instagram posts about this heavenly Pulled Pork Cronut with Hollandaise Sauce! I was seriously drooling all over my phone, so naturally I made it my mission to head on over and drag my lovely ladies Jialing and Yvonne along too. We planned to meet for brunch, and but of course brunch turned into late lunch as Jialing and I adjusted our timings to suit Yvonne. When we got to the café the waiter (possibly owner) showed us to the table and said that he had good news and bad news. I honestly forgot what the good news was, but the bad news was indeed BAD news. So bad that I just can’t even. They ran out of pulled pork. I was so devastated that I even told the guy serving us in a sort of like sad little girl voice “but I came specifically here for that!” To which he replied “I am very sorry about that, but here’s a cronut on me!”

Beer-braised Pulled Pork Eggs Benedict

Oh well, at least I got a free cronut. But what I really wanted to say is that I really wanted to go back another time to devour this Pulled Pork Cronut of theirs – but sadly it’s already nearing the end of the year and I have no been back! So I thought to myself, why wait to go back if I can possibly just whip one up of my own at home? Minus the cronut that is; just the pulled pork, eggs benny style. I know it’s not the same thing, but who doesn’t love pulled pork eggs benny for a big Sunday breakfast/brunch/lunch?

First things first, the pulled pork. This recipe for beer-braised pulled pork is just so great. Why I have chosen to braise the pork in beer is because, well I’ve had a 6-pack of Corona lying in my closet for quite possibly 7 months now. For those of you who know me, I don’t drink beer. I just don’t like the taste of it. So why do I have beer in my  closet do you ask? I bought it for a prank video I filmed for my Major Design Project for an anti-binge drinking campaign. So instead of drinking it, or giving it away, I decided the only way I can ‘consume’ it would have to be incorporating it into my cooking – hence the beer-braised pulled pork. So technically you don’t have to follow this pulled pork recipe, you can find another one to use, or if you have one of your own up your sleeve then be my guest!

*Note: my casserole dish was a wee-bit too small for the meat I had. Oops! I didn’t have anything bigger so I ended up using only half of the vegetables and half a bottle of beer. Ideally you would use all! Also, you can find the original recipe for this beer-braised pork shoulder over on The Kitchn. I tweaked the recipe a little bit, and of course to suit my not-so-good oven that jut takes double (sometimes triple) the amount of time to cook anything. I also kept the fat on the pork shoulder – that’s where the goodness is!

Beer-braised Pulled Pork

Beer-braised Pulled Pork Ingredients

PREP TIME 30 MINS | COOKING TIME 5 HOURS | SERVES 4-6

INGREDIENTS

  • 1kg pork shoulder
  • 355ml beer of choice
  • 4 garlic cloves, crushed and minced
  • 2 celery sticks, sliced
  • 2 large tomatoes, diced
  • 1 large brown onion, cut into wedges
  • 1 large carrot, cut into chunks
  • 1 tbsp olive oil
  • 2 tsp brown sugar
  • 1 & 1/2 tsp paprika
  • 1 tsp cumin powder
  • 1 tsp ground rock salt
  • 1 tsp ground black pepper
  • 1 tbsp plain flour

METHOD

  1. Preheat oven to 200C. Combine the brown sugar, cumin powder, paprika, salt, and pepper in a small bowl. Rub the pork with the spice mixture and allow to sit for about 30 minutes.
  2. Heat the olive oil in a large frying pan over medium-high heat. Sear and brown the pork on all sides, about 3 minutes per side. Remove from the pan and transfer to the casserole dish. Sauté the garlic and onions until fragrant. Then add in the tomatoes and cook until soft before adding the carrots and celery. Scrape the bottom of the pan while mixing to bring up any browned bits.Transfer the vegetables to the casserole dish with the pork.
  3. Pour the beer over the meat and vegetables and cover. Cook in the oven for 5 hours, checking once or twice, until the meat is extremely tender. Once done, transfer the pork to a plate and shred using a fork.
  4. Strain juices into a small saucepan and bring to a boil. Once boiling, add the flour in and stir continuously to get rid of any lumps. This will be your gravy to go with your pulled pork eggs benny.

Beer-braised Pulled Pork

Beer-braised Pulled Pork


Pulled Pork Eggs Benedict with Sriracha Hollandaise Sauce

This is where shit gets real. Sriracha Hollandaise Sauce? Yes please! Also, please see the original ideas that I got form Pineapple & Coconut (basically where I got the idea to use English Muffins and Sriracha Hollandaise sauce for this recipe).

Beer-braised Pulled Pork Eggs Benedict Ingredients

PREP TIME 5 MINS | COOKING TIME 15 MINS | SERVES 2

INGREDIENTS

For the Eggs Benny

  • 1 cup pulled pork
  • 3 tbsp pulled pork gravy
  • 2 English muffins, lightly toasted
  • 2 large free range eggs
  • 1/2 avocado, mashed
  • Handful of snow pea shoots
  • Pinch of paprika

For the Sriracha Hollandaise Sauce

  • 3 large free range eggs, yolks separated
  • 175g unsalted butter, cut into cubes, at room temperature
  • 2 tbsp water
  • 2 tbsp fresh lemon juice
  • 1-3 tbsp sriracha sauce (depending on how hot you want it)
  • Ground salt and black pepper to taste

METHOD

  1. Sriracha Hollandaise Sauce: Place a heatproof bowl over a medium saucepan that is quarter-filled with water. Make sure that the bowl should fit snugly into the pan without touching the water (lift the bowl to check and remove some water if it does). Bring the water to a boil over high heat, then reduce heat to very low so the water is barely simmering (there should be almost no movement at all). It is important that the water is barely simmering while making the sauce – if it is too hot, the egg yolks will cook too much and the sauce will curdle.
  2. Place the egg yolks and the 2 tablespoons of water in the heatproof bowl and place over the pan. Whisk the mixture constantly for 3 minutes or until it is thick and pale, has doubled in volume and a ribbon trail forms when the whisk is lifted.
  3. Add the butter a cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely (about 10 minutes to add it all in). If butter is added too quickly, it won’t mix easily with the egg yolks or the sauce may lose volume. At the same time, it is important that the butter is at room temperature and added a cube at a time, so that it doesn’t take too long to be incorporated – if the sauce cooks for too long, it can curdle.
  4. Remove the bowl from the pan and place on a heatproof surface. The cooked sauce should have the consistency of very lightly whisked thickened cream. Whisk in the lemon juice, sriracha sauce, and season with salt and pepper.
  5. Poached Eggs: Bring small saucepan of water to the boil over medium-high heat, then reduce the heat to low-medium – the water should be just simmering. Add in the vinegar and stir. Crack one egg into a small bowl and quickly, but gently pour it into the water. Repeat with the other egg. A really soft poached egg should take around 2 minutes, but if you want it a bit more firm, it will take about 4 minutes. To check if they’re cooked right, carefully remove the egg from the pan with a slotted spoon and give the yolk a gentle push (you can tell just by your instincts if it is under or overcooked – or perfect)!
  6. Assembly: Combine the pulled pork and gravy in a small bowl. Spread each English muffin with mashed avocado and top with the pulled pork. Place the poached egg on each and top with a generous amount of sriracha hollandaise sauce. Crack a a little pepper on top, sprinkle with a bit of paprika, and decorate with  snow pea shoots. Serve immediately!

Beer-braised Pulled Pork Eggs Benedict

Beer-braised Pulled Pork Eggs Benedict

BON APPÉTIT

– Ally xx

myTaste.com