Sydney’s foreclosure micro-trends in 2021

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More than three months after the Sydney lockdown and one thing is clear: this city continues to love a food trend. When home orders first started in June, we switched to cookie dough and pop-up taqueria. And since then we’ve seen multiple trends rise, fall, and hold: bake sales, late diners turning over burgers, and do-it-yourself meal kits to help us feel productive. Some can have stamina, others can be temporary. But all of them have helped us get through these last few months in a delightful way. Here are some of the trends that made us sit back and pay attention.

Cookie dough
During the world’s first lockdown in 2020, home bakers from Italy to New York and Sydney flaunted their sourdough entrees and showed off their focaccia designs. And while we may have embraced our ovens and mixmasters in the first two weeks of lockdown this time around, the homemade baking quickly lost its luster when we realized we were there for the long haul. Step into cookie dough: the perfect way to feel productive with minimum effort and maximum delight.

“I think it comes down to that feeling of comfort and longing,” said Georgia Somerville of Pepe Saya. Large format. The Sydney butter company launched a caramel miso cookie dough earlier this year, but it became a gangbuster during the lockdown. “The smell of fresh cookies and the simple process of baking something (even if the hard work is over) can make these weird times a little better.”

When Bondi’s Bennett St Dairy announced during last year’s lockdown that she was selling cookie dough to make her popular cookies at home, she sold 100 kilograms of the substance in two hours. And many more have crammed aboard the cookie dough express: Hartsyard (double chocolate); Chargrill Charlie and Anna Polyviou (who sold limited edition Biscoff and Three Chocolate Dough earlier this year); and Butter Boy.

Lobster rolls
Sydney was a city with very few lobster rolls. Some restaurants put them on the menu when shellfish was cheap, but it was certainly not a regular menu. During confinement, they were a success. They became a semi-regular weekend at Bondi’s Fish Shop – in his first three days on the menu, he sold 500 of his Maine-style buns (made with celery, mayonnaise and spices), with the following drops also out of stock.

“I knew it would be a success just because there really aren’t that many in Sydney right now,” said chef Joel Bennetts. Large format. “It’s such a limited product here and people feel nostalgic for trips overseas where they might have had them… they also look super sexy.”

Likewise, the Redfern Bart Jr wine bar has seen success with its lobster brioche buns – they started out as a special but are now available every Friday and account for 20 percent of the bar’s revenue. And former Lotus chef Big Sam Young loves a lobster roll – it’s often topped with other luxury ingredients like caviar.

Taquerias
At the start of the lockdown, Sydney was inundated with pop-up taquerias – wine bars offering Mexican-inspired menus, cafes launching taco spin-offs and popular Mexican diners opening ‘dark kitchens’ to expand their reach. . Take Pyrmont’s Quick Brown Fox Cafe, which began operating Buen Taco, a pop-up taqueria, in early August.

“The Mexican is really versatile and we wanted to launch something that had broad appeal,” said Ben Calabro, co-founder of Buen Taco and Quick Brown Fox. Large format. “My partner, Anna, and I are also very fond of tacos, so it made sense to devote our energy and time to something that we had a personal connection with.”

It also nods to the popularity of taco birria – a beef quesadilla served with a side of consomme to dip – which has seen a resurgence in popularity thanks to Tiktok and its Instagrammable appeal.

“For a pop-up, you want an offer that draws people to you and the taco birria does,” he says. “For us, the taco birria wasn’t the reason we launched Buen Taco, but we knew people would like it.”

In Glebe, the Mexican-born chefs of No 92 GPR have channeled their heritage into a Mexico mi Amor, a special menu of take-out burritos that he offers alongside his usual modern Australian snacks. Additionally, Surry Hills’ Paddock Cafe has been taken over by pop-up Tacos Muchachos, Tequila Mockingbird has expanded its reach by opening up “dark kitchens” that deliver across town, and Ricos Tacos has launched a brick-and-mortar space. of mortar serving an exceptional breakfast. burritos.

Sweet deliveries
Before the words “unprecedented time” became a duet of words we never wanted to hear again, we often reserved candy for special occasions – birthdays, breakups, especially tough Tuesdays. But now that we’ve realized how easy it is to have a whole cake delivered to our house, we have no good reason not to get a slice out on a Monday morning.

“I think after last year’s lockdown the Sydneysiders already knew what to expect – people are estranged from family and loved ones and we know of a random act of [kindness] can make someone’s day, ”says Alex Cadger, owner of The Blonde Group, a catering company that began delivering personalized cakes during the lockdown. “I really think dessert deliveries have really taken off in Sydney – they have become the ultimate ‘Instagrammable’ lockdown giveaway.”

Pastry artist Stacy Brewer, meanwhile, started sending out ‘Fuck Covid-19’ cakes early in this lockdown, while Babycheeks Donuts launched just as we were forced to stay home. Black Star Pastry has also started delivering its beloved cakes, while Sheraton Grand’s famous teas have moved to an in-home format.

Burgers
Neil Perry does. Dan Pepperell is too. And the One Penny Red team. We’re talking about flipping burgers. More specifically, the burgers in containment. In a time of everyday banality (aside from the brief adrenaline rush of an 11am press conference), there’s something exciting about enjoying a burger made by a gourmet chef. Perry served American-style burgs at his Double Bay Margaret bistro, which has yet to be properly launched, while Pepperell’s buns were returned to Bistro 916 at Potts Point and arrived on Providor alongside Crispy hash browns. Meanwhile, Summer Hill’s One Penny Red makes a grass-fed beef burger for just $ 16. And the nearby Sixpenny Fish Burger has been a smash hit for inner Westies.

Sale of pastries
Everywhere we turn during the lockdown, it looks like we spot a bake sale. Sixpenny’s line art bake sale was relaunched after last year’s lockdown, Sri Lankan coffee The Fold brings classic Sri Lankan flavors to cakes and pastries, and Franca’s bakery has also been popular. Plus, the Roman restaurant Marta 2020’s pop-up bakery was so popular that it became a weekend staple – and this time around, it’s also open on weekdays. Most recently, CBD deli Fabbrica opened a weekend bakery, selling sourdough breads, homemade sausage rolls, cinnamon buns and pies.

“Fabbrica Bread Shop is something we’re actually very serious about and we have really been since we opened on King Street,” said Matt Swieboda, co-owner of Fabbrica. Large format. “Our baker Ani Bhosekar is such a talent, it’s just the bread and pastries kind of got lost in the mix as everyone went crazy for the pasta packs. Saturday’s baking day is kind of a test for opening a full-fledged bakery early next year, fingers crossed.

Swieboda said opening weekend went “a bit too well” as people lined up for over an hour for their fix of focaccia. He promises that in the future there will be twice as much of everything.

“As life got a bit difficult for many people during the lockdown, baked goods have become something that approaches sheer joy,” says Swieboda. “A box of Nutella-filled bombolini is the food equivalent of an episode of Ted lasso – a moment of pure optimism in the dark.

DIY
Much like cookie dough, DIY meal kits give us the satisfaction of cooking at home with a fraction of the effort. Our love affair with the concept began with the home-delivered burger kits from Pub Life Kitchen founder Jovan Curic. Our national editor fell in love with them so much that she devoted an entire article to them. Vic’s Meat Market also offers a superior version that accompanies the potato buns used by the American chain Shake Shack. And Chebbo’s food truck delivers outstanding “smash” burger kits across town – they come with step-by-step instructions for getting the perfect crisp edge on your patty.

But it’s not just burgers that get the DIY treatment. Ramen kits – like Chaco Ramen and Rising Sun Workshop – allowed us to eat noodle soup at home on order. Taco kits are also making their mark; Ricos’ Tuesday taco sets are ready to heat and reheat, while Carbon’s kits contain 26 corn tortillas and a range of toppings that will keep you going for days. Other varieties that we have spotted? Build your own hot dogs, DIY pho and building blocks to make your own banh mi.

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