When my friends and I were planning their holiday in my ‘hood, my friend N bluntly said, “I WANT MEAT.” N was on a long holiday with her relatives in Melbourne who have embraced this continent’s healthy eating lifestyle. While that is not a bad thing, I do understand how our inner food binger just wants to live a carnivore life. Hence, I suggested, “gaiz, let’s try this restaurant.” I attached a link to a No Reservations episode where Anthony Bourdain was eating some beautiful meat with Matt Moran in Surry Hills’ Porteno.
While I was on my way to some awesome yaoi and yuri tiems at Room801, I passed by Hyde Park from the station and lo and behold they had another pop-up foodie event. I’ve been fortunate, no, VERY fortunate that the times I go to Sydney I always cross some big food event at Hyde Park. Last time, it was the Night Noodle market. This time, it’s the Sydney Cellar Door, a food and wine festival.
I know that Australia’s a big wine country so I wasn’t exactly surprised to see such an event like this. There were over 50 stalls offering grub and wine. The best part is the wine is free for tasting! *A*) All the awesome wines~!
One day, I was invited to view a theatre short all the way to Penrith. I thought it was a perfect excuse to go around the city. Not that Sydney and Penrith are entirely close (Penrith is close to the mountains), but it was a good stop over before heading up.
Fortunately, that weekend, Sydney seemed to have something up its sleeve. The annual Sydney Night Noodle Market was up and how could I not resist eating some of the best Asian hawker-style grub around New South Wales, right? So I went up to Hyde Park and gave it a go.
So my friend came over Sydney and we decided to hang around one afternoon around the harbour area.
By the time dinner came, it was hard for me to choose a restaurant because I realize that on Sundays, most restaurants close quite early in Sydney. So we chose a random restaurant at the Rocks which had the most Australian flavors I can imagine.
Now what makes Australian flavors? I have no bloody idea. Maybe it’s aboriginal food? It’s not like Master Chef has taught me to properly assess what makes Australian cuisine. If anything, it has shown me how diverse it has become. So to find an Australian restaurant was quite daunting.
As we sat down for dinner, we thought why not take something crazy, at least? That night, we thought it wouldn’t hurt to have a crocodile. They’re mean animals anyway. No one would cry if the world lost another croc. Maybe.
Anyway, we gave it a shot expecting a profound or new flavor or texture.
Instead, we got chicken. Croc tastes like chicken. Now I don’t know if that’s how it’s supposed to be but yeah… I guess we had higher expectations from a croc.