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Strathfield Good Food Guide : Strathfield Good Food Guide 2016
2015/2016 | 13 ourstrathfield.com.au food. You know a restaurant is good when you see lots of people from that particular ethnicity eating there,” says Joe. “We want to be able to uncover local secrets. We’re not just about fine dining. Food should be accessible to everyone and that’s what our blog and social media is about – finding good food for everyone,” says Luke. Joe spent most of his youth hanging around the Town Centre. “I went to school in Strathfield, so most of my youth was spent in the midst of the area and its surrounding suburbs. On top of that, most of my friends lived in the area, so it holds a lot of significance to me.” The two head into the restaurant and are ushered to the back where the smell of charcoal and sizzling meat hits your nostrils immediately. “My number one rule with Korean restaurants is that if Koreans line up for the joint, you know it’s worth a visit. There’s something about cooking over charcoal that makes meat so moist and tasty and that’s what keeps me coming back to this place,” says Joe. “The incredibly fresh and tasty food is complemented by genuinely friendly service and a buzzing atmosphere. The spicy pork ribs with melted cheese and rice cakes are a hot and tasty mess that can’t be missed.” While the food blog is a side business venture – Joe works in the dental industry and Luke in finance – the boys have grown their digital presence into a brand. “We have 10 contributors who float around Sydney, covering different restaurants while we cover some of the events,” says Luke. “It’s not as glamorous as it seems because there is a lot of work that goes into it. But we love being able to find places like Jang Ta Bal and share it with friends and readers.” The boys are seasoned pros at barbecuing and introduce the side dishes that traditionally come with the meat platters. After finishing dinner, Luke and Joe head towards Chef’s Palette, formerly My Sweet Memory. “This place is always buzzing and while it still has the same owners, they wanted to make the place a little bit more ritzy and a little bit more upmarket,” says Luke. “They have great, beautifully decorated desserts.” The boys choose four desserts: champagne cake, blueberry panna cotta, strawberry cheesecake and strawberry tart. “I think the fact that each community is so close knit is what makes it unique,” says Joe. “Everyone seems to know everyone and instead of being in competition, a lot of the business owners are good friends who help and support each other. I think it’s the good vibes that make the areas so welcoming and unpretentious. “From George Street in North Strathfield and anywhere between the end of The Boulevarde and Redmyre Road have become such hot spots for locals and people from near and far. “They come to try the plethora of cuisines from Korean, Chinese, Thai and Indian, all the way to Italian, American and Middle Eastern. “It’s this immersion of multiculturalism that really makes Strathfield stand out.” “We want to be able TO uncover local secrets. We’re not just about fine dining. Food should be accessible to everyone.” SFG_2016_12-13_Bloggers.indd 13 16/10/2015 2:54 pm
Strathfield Food Guide 2015