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Strathfield Good Food Guide : Strathfield Good Food Guide 2016
2015/2016 | 33 Where did you learn to cook? When the business started in Croydon Park in 2004, my mother-in-law taught me all the recipes. She taught me about the spices she uses in Lebanese cooking as well as the methods. What’s your earliest memory of food? Sitting around at Christmas with the entire family and celebrating with food. Now, my fondest memory is spending it with my children, husband and my husband’s family on Christmas Eve, and again, it’s all about the food and being together. How long have you been a chef? Professionally, since 2004. What type of food do you serve? Traditional Lebanese street food, made with love of course. We marinate all our meats using recipes passed down from generation to generation. It’s delicious and healthy as well. What is your specialty? Our mixed plates are a big hit. Also, our kafta on skewers with fattoush salad. It’s the right balance of meat and vegetables. Our special chilli sauce is also a crowd pleaser. What is your signature dish? Our charcoal chicken is extremely popular. It’s the marinade that’s our specialty, and again, concocted by my mother-in-law. Where do you source your ingredients? We source our ingredients from local suppliers. Since we have used the same suppliers and producers since we started the first restaurant in Croydon Park, we can ensure the quality of our meat is the very best. Our chicken supplier is halal, so everyone can eat our food. Where else do you like to eat? I love Mario’s Pizza in Croydon. It’s been a family favourite for years. My kids and husband love it. ourstrathfield.com.au Lamb kafta Makes 20 skewers INGREDIENTS 1kg finely minced lean lamb 1 large onion, finely chopped 21⁄2 tsp salt 1 tsp ground allspice 1 tsp freshly ground black pepper 2 cups finely chopped flat-leaf parsley GARNISH 1 onion cut in half and very finely chopped 11⁄2 teaspoon chopped flat-leaf parsley 1 tbsp ground sumac METHOD • Combine onion, salt and spices in a large bowl. Add meat and parsley and mix thoroughly. • Roll mixture into 20 balls, gradually smoothing each onto a metal skewer. • Cook on a barbecue or skillet or in a frying pan over high heat, for 4-5 minutes on each side. • Sprinkle with the garnish and serve with hummus and fattoush salad. HOMEBUSHCAFES 45-47 ROCHESTER STREET, HOMEBUSH PHONE: 8021 3503 Joanne Boustany Anar Charcoal Chicken CHEF PROFILE SFG_2016_31-36_Homebush.indd 33 16/10/2015 2:25 pm
Strathfield Food Guide 2015