Secret Foodies with Ms. Darlinghurst
Supper clubs and underground kitchens are as trendy as bacon and artisan cheese. The mystery of embarking on a culinary adventure with oh-so-many unknowns seems to spark a collective hunger in foodies worldwide. New on the scene — from the mind of one Sydney-based blogger — comes Secret Foodies with Ms. Darlinghurst, inspired by the en vogue guerilla-dining craze making waves in Melbourne and New York. Here’s how it works. Curious foodies sign up for an event based only on the date — the identity of their fellow diners, where they’ll be going, and who will be cooking is all kept hush-hush until just two hours before dinner is set to start, when a text with basic details is sent. The rest is left a gastronomic surprise. And If you’re looking for a sort of culinary scavenger hunt there’s that too. One upcoming event involves meeting at a racetrack, picking up a secret envelope, finding a girl in a pink mask, then being whisked off on a bus to a mysterious location. Oh how Inspector Gadget would be jealous.
Tagged: Melbourne, New York, Secret Foodies, Sydney underground kitchens
Also by THE URBAN GROCER
Marou, Faiseurs de Chocolat: a chocolatier in Vietnam
There’s a lot to be said about Marou, Faiseurs de Chocolat, the first single-origin, artisanal chocolatier in Vietnam. Based in Ho Chi Minh City, Marou, Faiseurs de Chocolat is one of the only bean-to-bar chocolatiers in the world to produce chocolate at its place of origin. Read more
The Dutch Baby: oven-baked pancake from Ottawa’s Edgar’s
An oven-baked pancake with soufflé tendencies drizzled with lemon juice and dusted with sugar. Ah, the dutch baby. Thanks to an inspired brunch from Ottawa’s tiny but potent Edgar’s, this old school favorite is making a modern-day coming back. Here, chef/owner Marysol reinvents this classic, turning it into a masterpiece of the sweet and salty persuasion. First, the dutch baby is baked in a skillet greased with duck fat, then filled with tender, salty pork belly, nestled beside chunky apple compote and dotted with knobs of aged cheddar. It’s topped off with a splatter of maple syrup (this is Canada, after all) making it the best new brunch in town. Here’s hoping this is a trend that takes off.
SnoBAr: a shaved ice shop in West Hollywood
Though I’ve yet to visit SnoBar – a natural “shaved ice” spot that’s opened shop in West Hollywood, – one look at that paper-thin texture makes me want to hop on a flight direct to California. Based on a traditional Taiwanese dessert, SnoBar’s shaved ice claims to have the creaminess of ice cream in a ‘feathery, cotton candy-like texture’. (Yes please!) In flavors like green tea, taro, honeydew, and rose, it’s gaining rave reviews from Los Angelinos, hailing it the next big trend. To quote one local blogger, ‘If ice cream could whisper, this is what it would say’. I think a little on-hands research is definitely in order.
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