Surfers Paradise Beach Cafe, Surfers Paradise QLD ($)

Address: 4 The Esplanade, Surfers Paradise, QLD

Tel: (07) 5527 6183


* * *

The day after we visited Muse, MC and I stumbled across Surfer’s Beach Cafe on our morning walk to the beach.


It was quite crowded as it was peak breakfast period and the cafe is located at an ideal spot, right opposite the beach.


In order to order we needed a table to sit at, so we stood around for a few minutes waiting.  We were a bit disappointed that there were about two to three tables of families that were taking up more space than they needed.  If they had moved down the table a bit we would have had plenty of room to sit.

Despite the wait for a table, we eventually found a seat by the entrance.


The cafe has a lovely laid back surfer atmosphere.  There are surfboards on the wall and lots of yellow, blue and white around the room.


The tables are a sort of old, worn white and the place gives off a very calm and chilled out vibe, except for the hustle and bustle of the busy diners.


Service wasn’t very prominent as you have to order at the counter, which is probably a good idea given how popular the place is! Despite this, our food came out within about ten minutes and the staff were quick when we asked for things like serviettes and salt.


I ordered a Tropicana Smoothie which was a very tropical combination of mango, pineapple, passionfruit and banana, some of my favourite fruits.


Tropicana Smoothie, $8.50

For breakky I had the Big Beach Breakfast and MC ordered the Stack of Pancakes.

The breakfast was great, it was colourful and tasted flavoursome, the eggs were perfectly poached, the hashbrowns were crunchy, the bacon crisp and the tomato fresh.

Overall it was a pretty darn good fry up.


Big Beach Breakfast, $19.50

MC’s pancakes were amazing, some of the best I have had.

I am a big fan of the thick, fluffy pancakes, the McDonald’s style ones that soak up all the syrup and just melt in your mouth. None of this crepe business.

These pancakes were all that and more.  They came with a side of butter, maple syrup and whipped cream and they were absolutely delicious.



Stack of Pancakes, $9.95


Surfers Beach Cafe is one of those great finds that has a great view, a lovely atmosphere and a fantastic menu.  The wait can be a little frustrating but it was worth it for the view!


I would rate my experience (out of 10):

  • Service-  4
  • Food-  8
  • Atmosphere- 8
  • Value – 7.5

The Surfers Paradise Beach Cafe on Urbanspoon

Product Review: Domino’s Peri Peri Pizzas

What is it: Domino’s Peri Peri Pizza

How much is it: $8.95 each

Where to order it:

Contact:  Domino’s – 1300 366 466

* * *

Thanks to Domino’s Australia, I got to try out the new Peri Peri Range, retailing for $8.95 each.

A delivery of three pizzas, a garlic bread, cold Coke and a lover’s lava cake arrived at our door and we were soon stuck into the pizzas!


In the boxes were the Chicken Peri Peri, Beef Peri Peri and Prawn Peri Peri pizzas.

First off, the prawn.

It was bursting with freshness from the fresh, just cooked prawns to the juicy cherry tomatoes and green spinach. Delicious flavours and generous amount of prawns and vegetables.


Next was the beef.

The beef pizza was a little dry. The sauce helped a little but I could do with more sauce due to the dryness of the beef. Not much vegetables on this one- definitely for the guys and kids!


Finally, the chicken.

Soft chicken breast,  fresh vegetables and lots and lots of melted cheese.

A beautiful looking pizza and a very nice tasting one too. I really enjoyed the crispy crust and creamy cheesy centre.



I give the prawn an 8/10, the chicken a 6/10 and the beef a 6/10.

Disclaimer: TCFB sampled the Peri Peri pizzas courtesy of Domino’s. All opinions expressed on this blog are entirely my own and are not intended to be factual and/or taken as advice. 

The Dough Collective, Sydney CBD ($)

Address: Shop G5, 614 George Street, Sydney NSW

Tel: (02) 9264 6608


* * *

Reviewed by: Wicko


The Dough Collective is a new bakery located in the heart of the city at 614 George Street between the Metro Theatre and McDonald’s.


They have been open for one week, offering a twist to the usual bread experience.


The Dough Collective believes in providing higher quality breads compared to other bakeries through their unique production process.



I was invited with a group of food bloggers, to go behind the scenes into the kitchen and see how the professionals make their bread.

Upon arrival, I saw some cool bread displays on show, including a giant lobster!

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When we went into the backroom I was amazed at how many bakers were in there, creating magic with their hands.


After learning more about the business I came to understand what it was the caused this bakery to stand above the rest. The business creates a much fresher product through many interesting techniques.


First and foremost, almost everything is handmade; the only step of the process where a machine is used would be the baking (obviously) and the kneading for some types of bread.


This kneading is kept to a minimum to ensure that the bread is not completely worked, as this causes the loss of air in the bread.

This in conjunction with the use of warm water when mixing the flour, ensures that the bread does not dry out, and cooks quickly, gives the bread its wonderful fluffiness.

The yeast used by the bakers is produced freshly on site from dried raisins which have been fermented with water for 9 days at 25.2 degrees.



This provides a flavour advantage, as the liquid is used (as opposed to dried yeast where much of the flavour in the yeast is lost from the liquid). It also results in a fresher product.

In the process of baking, no sugars or oils are used, except for in the sweet products such as the “chocolate surprise”.


Instead, they rely on quality products sourced from around the world, for example Belgian chocolate, and Italian parmesan.


The business runs on 2 hour time slots. This is to make their wide range of products (58-60) possible.

The bakers in the back would cook only a few kinds of bread in a two hour slot, as cooking all types, all day would be near impossible. Thus the breads that are out are fresher, and a wide variety available.


These shifts will soon be up on a sign out the front. They correspond to the time of the day, for example: sweeter breads during breakfast time or heavier and cheesier breads during lunch.

So we rolled our own bread for a minute or two. It looked like the easiest thing I could imagine while I watched the chef do it, however when it was my turn to rise to the challenge, I do not think I could’ve done worse!

When the tour was over we were shown around the front and introduced to their hot beverages.



The Dough Collective is aiming to providing a holistic experience through their provision of both food and drink.

The coffee is from Single Origin Roasters which is ethically sourced and environmentally sustainable. The quality of the coffee is such that to use it in your shop, you must go through a tough interview, which many businesses do not pass; this really elucidates the quality of the product.

I had a large long black with no sugar.  It was one of the best coffees I have had in a while, strong and flavoursome just as I like it.


As we left we were given bags to take home some bread (win!).


There was a wide variety to choose from, including sweet and savoury options and individual or family sized loaves.

??????????????????????????????? ??????????????????????????????? ??????????????????????????????? IMG_6499 ???????????????????????????????

Being a sweet tooth I decided to take home the “Chocolate surprise” which was a beautifully soft chocolate dough with a soft centre of liquid chocolate.

I also got my hands on the “Ham Pizza Toast”. This one would be a personal favourite out of the savouries. It seemed just like a loaf of bread with cheese on it from above, however I found out how wrong I was the first time I cut it. The centre was partly hollow, filled with a soft runny cheese and strips of ham. This perfectly complimented the crusty top.


The “Gourmet Hot Dog” (below, bottom left) was great, it contained Australian pork and mustard in a soft pastry.


Finally I tried the “sweet and savoury ring”. When I ate this I was so surprised. The combination of Belgian chocolate in a large, soft, ring, with cream cheese, and black kidney beans was amazing. I found it a great delight, due to its differentiation from the norm… and also because of the chocolate.


Overall, The Dough Collective was a great place to explore the different kinds of breads, learn how they are made and try some delicious coffee.

I enjoyed the experience and especially the variety and quality of breads available.

The Dough Collective on Urbanspoon

New Shanghai, Chatswood Chase ($$)

Address: Lower Ground Level, Chatswood Chase- 345 Victoria Ave, Chatswood NSW

Tel: (02) 9412 3358


* * *

Wicko and I attended a menu tasting at New Shanghai in Chatswood.

Wicko has started covering a few more events for me as I try to manage work and blogging and transition to being a part-time uni student from March onwards.

This event was particularly appropriate for him  as he went to school in Chatswood so knows the area quite well.  He also is quite a fussy eater so I thought exposing him to something different would be good to develop his blogging palate!



The restaurant is located in the food court of Chatswood Chase shopping centre, so we decided to park in the centre and walk down.  This was a good idea on the way there, but was a little creepy when we had to walk through the shopping centre in the dark on the way back!

The atmosphere at the restaurant was a little different to what I had expected.

It was a lot darker, almost a little grungy and it gave off a “busy modern city meets traditional tea house” vibe.

The place was packed out with busy diners, quite good for a Wednesday night out of the CBD.


There is a small drinks bar on one side, featuring prints of a smiling Chinese girl and a large printed umbrella.  The colours brighten up the dark space and the slightly faded look gives an “old-yet-new” feel.


There was also a private dining room which was being used when we entered (this photo is from after the meal as I did not want to take a photo while there were people in there).

I loved the red, shiny bamboo wall paper on the walls, an elegant way to brighten up the space.


Wicko and I also liked the glass windows (similar to those at Din Tai Fung), which showed off the skills of the dumpling and bun makers, kneading and rolling away until each dumpling was perfect.


The final touches were the antique-looking carved wooden windows ….


the red windows and bunting….


and the bamboo coloured neutral table settings.



We were looked after by the friendly and pleasant Jerry, the Chatswood Manager who was overseeing the staff taking our orders and delivering food.

After perusing the menu, we ordered drinks.



Some chose pineapple, some Yakult and others pineapple an coconut.

The drinks took a while to come out and all came out at different times but they were really nice and worth the wait.

Wicko chose a Kiwi Blended Ice which was not at all sour, like some of the kiwis you find here. It also contained large chunks of Kiwi on the top.


Kiwi Blended Ice, $5.80

I chose the Lychee Blended Ice, which I found tasted like lychee jelly, rather than fresh lychee, which was not a problem for me as I love lychee jelly anyway!

The drink was refreshing but I would have liked some pearls or jelly in there like at Easyway and Chatime.


Lychee Blended Ice, $5.80

The lovely Georgie, who was sitting next to me, chose the Strawberry Blended Ice, which came out topped with a couple of strawberries and some mint.


Strawberry Blended Ice, $5.80


Food. Boy was there a lot of it.

The menu at New Shanghai is seasonal except for the key basic dishes so in order to try a bit of everything we had both Dim Sim and Mains to share.

We started off with the delicious pillows of pan fried pork buns that were soft on top, crisp on the bottom and full of juicy pork.


Pan Fried Pork Buns (8 pieces), $10.50 

Next were the Xiao Long Bao, pleated dumplings with a delicate and soft skin, these dumplings were bursting with broth and pork flavour. Delicious and quite a generous serving for the price!


Xiao Long Bao (8 pieces), $7.80 

One of the more exciting dishes on the menu and definitely one of my favourites, was the Prawn Wonton tossed with peanut butter, red chilli oil and spice. The creamy, nutty flavour of the peanut butter (which you can see in the middle) was perfect with the spicy chilli and cool cucumber and the prawns were cooked until JUST done!


Prawn Wontons with peanut butter and chilli sauce (10 pieces), $14.80

The steamed Pork Belly Buns were soft and slightly chewy with a tasty sauce, however, the pork was quite dry so I didn’t really like this dish.


Pork Belly Buns, $6.00 (2 pieces)

The pan fried pork dumplings were great as they were so golden and delicious on the bottom, perfect with the vinegar and soy sauce.


Here’s a photo of the bottom of the dumplings:


Pan Fried Pork Dumplings (8 pieces), $9.90

After we had enjoyed the Dim Sim, we moved on to the Braised Tofu and Mushroom in Sweet Soy Sauce.

While I am definitely not a mushroom person and couldn’t handle more than a bite of these slimy looking things, I did enjoy the tofu, the glossy sauce and the braised greens.

Great for the vegetarians!


Braised Tofu and Mushroom in Sweet Soy Sauce, $16.80

Next were the Stir Fried Claims with XO Sauce. The claims were well cooked, the sauce was sweet and a little spicy and the shallots were crunchy and added some freshness and colour.

Wicko also enjoyed his first clam, noting that he had caught one once on a fishing trip by accident.  Nice.


Stir Fried Clam, $15.80

The Steamed Fish with Seaweed was soft and flaky, falling apart easily when prodded with our chopsticks. I’m not 100% sure exactly what the sauce was or how much it cost though as I couldn’t find it on the menu.


My favourite dish, possibly of all time, had to be the Salt and Pepper Soft Shell Crab.  This dish was a winner all round and we enjoyed the super crunchy fried crab, the spicy chili and the well seasoned batter.  The presentation was also nice with some bright colours to lift the look of the dish.


Salt and Pepper Soft Shell Crab, $29.80

Next we had the King Prawn in Ginger and Shallots with Vermicelli.  There were plenty of prawns in this dish, even if they were a little overdone and hard to peel (HOW do you peel prawns with chopsticks and a soup spoon!?).

The ginger and shallot sauce was tasty but I wasn’t a fan of all the noodles at the bottom, a little too much vermicelli for me!


We then had the Salt and Pepper Deep Fried School of Prawns, which were the same as the soft shell crab, except crunchier.


The Sizzling Seafood Hot Pot was next.  A pot full of seafood broth, steaming vegetables, tofu, fish, prawns and squid, this dish was something light that you could enjoy with fried rice of noodles, without feeling super guilty that you just ate all dat fried crab.

???????????????????????????????The Rainbow Beef was next.  The beef was cut super thin, battered and then fried and coated in a red sweet and sour sauce, leaving it crunchy and sweet.


Rainbow Beef, $17.80

It was served with some steamed plain bread that you were meant to place the beef in, although I only ended up trying a piece of the bread and a couple of pieces of the beef.

The bread was light and pillowy and very cutely shaped so that they looked like little clouds!


Finally, the last dish was the Fried Rice with XO Sauce.  The rice was so flavoursome and colourful and I loved the prawns and egg in there.

A great dish to complement any of the other mains, especially the steamed vegetable and seafood dishes.


Fried Rice in XO Sauce, $11.90

For dessert, we shared HUGE bowls of shaved ice, ice cream, fresh mango and strawberry (yes, fresh!), and some condensed milk.

Despite half the dish being ice, once the ice cream and ice started melting the combination of fruity flavours mixing in with the ice made for a cold and satisfying dessert.

We were surprised to find that all this was only $10.80, however, you are only able to choose either mango or strawberry when you order this at the restaurant.


Fresh Mango or Strawberry Shaved Ice, $10.80


The food was very tasty and there was so much variety, flavour and technique used in making these dishes.  Great value as well and large serving sizes.

The decor is traditional meets modern, and I loved the glass area where the dumplings and buns were made and the beautiful red and black antique looking features.


I would rate my experience (out of 10):

  • Service-  8
  • Food-  8
  • Atmosphere- 7.75
  • Value – 8

TCFB and Wicko dined complimentarily as guests of Wasamedia and New Shanghai. 

New Shanghai Chinese Restaurant on Urbanspoon

Rabbit Hole Bar & Dining, Sydney CBD ($$)

Address: Basement level, 82 Elizabeth Street, Sydney NSW

Tel: (02) 8084 2505


Opening Hours:

Monday to Friday -12.00 pm to late

Saturday- 4.00 pm to late

* * *

Pendulum Communications invited MC and I to Rabbit Hole Bar and Dining’s (RHBD) first birthday party, located underground on Elizabeth Street.


The entry

Celeb guests included Justine Schofield (of MasterChef and Everyday Gourmet fame), Nacho Pop, Sam McMillan and Brittany Cairns, while fellow food bloggers; Simon from Simon Food Favourites, Bob from Jugernauts, and Tina from Food, Booze and Shoes were also in attendance.


RHBD has a very quaint almost 20’s feel to it with lots of neutral colours and old fashioned cartoons on the walls.


There are two bars: one in the main area, and one in another more intimate space around the corner.  


Main bar

We headed over after work, about 6.30pm and managed to find a table in the room to the left of the main bar area. 

This space had a bar in the middle and featured cushioned seats on one side of the wall and mismatched wooden chairs, large round barrels and stools around the rest of the space, some covered in white rabbit-like fur.


Smaller bar area

It was quite dark and the only light we had came from down lights, mirrors, sky lights and candles which added depth and brightened up the dark spaces.


The place has a quirky and private feel and features mysterious Alice in Wonderland-like accents such as rabbit-related cartoons, flowery cushions in contrast to the dark bar and seats, and “DRINK ME” worthy cocktail concoctions!


The music was quite relaxed and laid back and contributed to the “classy hipster” vibe.


The staff were pretty attentive, walking around to collect empty glasses and to ask if we wanted another drink, and the bar staff were great at pouring the drinks, serving them up with flair and informing us of the ingredients.


Owner Doug Laming has appointed a new chef, Jeremy Metivier who has worked in Michelin star restaurants and who is the driving force behind RHBD’s new French fine dining menu.

The menu included dishes such as:

  • Goats Cheese and Beetroot Apples
  • Scallops on Beetroot Shortbread with Mango and Beetroot Emulsions
  • Mini Wagyu Sliders with Brie Cheese and house made Relish
  • Slow Roasted Lamb with Artichoke Puree, Coriander and Wine Jelly
  • Salmon Gravlax with Cucumber and Aloe Vera “Snow”
  • Chocolate Skulls, with Firm Spicy Pirate Cream and Coconut Cake

Unfortunately, as MC and I were seated on one side, most of the food never made it past the crowd at the front of the room, so we only got to try 3 dishes.

One of the dishes we tried were the Goats Cheese and Beetroot Apples.  This dish was very elegantly presented on a bed of golden crumbs with glossy grapes and peppered balls of goats cheese covered in an almost waxy edible red coating.



The other savoury dish we tried was the Salmon Gravlax appetiser, mini versions of the salmon gravalax, cucumber lake, orange cream and aloe vera snow dish available from the dinner menu.

These were little morsels of heaven; perfectly sliced salmon with a green cucumber jelly, delicate edible decorations of orange, red and white and beautiful purple flowers to garnish.

An exquisite tasting dish which had a flavour that matched its appearance.


Finally, for dessert we enjoyed the Chocolate Skulls– spoons of a spicy custard-like cream with coconut cake rounds, chopped summer fruit and dark chocolate skills with a gold dusting.


These skulls were lit on fire, leaving the custard warm, the chocolate slightly melted and the on watchers in awe!


Overall, while we didn’t get much food to try, the menu looked quite appetising and the dishes that were on offer seemed to be different and well put together.  I can see how this place would appeal to the office works and corporates in the Martin Place and CBD area with its fine dining dishes and creative cocktails.


As RHBD is owned and run by Doug Laming, a “molecular mixologist” (read: awesome cocktail maker who uses physical and chemical modification of ingredients to create interesting drinks), it makes sense that he would put his skills on display and serve up an array of cocktails. 

Some of the cocktails we tried included:

  • The Smoked Apple
  • Breakfast Bouquet
  • The White Cloud Above Mount Gay
  • The Wood and Smoke
  • You’ve Gone Nuts
  • Stolen painkiller

Although we didn’t have much food, we did have a LOT of drinks!  We wanted to try one of each of the ones we saw so we ended up sharing quite a few between us.

First up was the Smoked Apple. It contained  torrontes and pomme verte layered agar apples, Ceylon tea infused cinnamon syrup, rhubarb butters and cloudy apple juice finished with fresh cider, smoked salt and some apple slices.

It was a pleasant looking dish, served in a short glass and while the smokey flavour wasn’t really to my liking, MC enjoyed the fresh flavours and boldness of the drink.


We then shared one of the sweetest drinks, the Breakfast Bouquet.

This drink has larios, gin, double creme de cassis, rose and strawberry jam, wild willow water, fresh lemon and a dash of rhubarb bitters.  It is a complex yet sweet looking cocktail which looked lovely, topped with a rose petal and blueberry.

As you drink the cocktail the scent of the rose petal wafts up and leaves you feeling as though you are walking through a field of roses!  Lame but true.


We also enjoyed a rum and marshmallow foam cocktail which was called the White Cloud Above Mount Gay.

Mount Gay extra old rum is shaken with black pepper, pineapple caramel, fresh lime and more pineapple, and is then poured over marshmallow foam which leaves a white cloud on top.

The drink is another sweet one which, after the previous sweet drinks, we found a little hard to swallow.  While it was interesting to watch it being made, I wasn’t a fan of it as it was a little too sweet.


The Wood and Smoke was an interesting cocktail which the menu says is made from ingredients including Jim Beam Devil’s Cut, Laphroaig single malt whiskey, quassia (bark chips), barberry bark syrup, acid phosphate and bitters.


After shaking up a storm, the bartender pours the slightly cloudy drink over ice, where it settles and turns from creamy to clear.  A cinnamon stick is placed in the drink and is then set alight, giving a woody and smoky scent.

While I preferred the sweeter drinks, MC, a Jim Beam and Jack Daniels fan, enjoyed this smoky, cinnamon flavoured cocktail over the rest.


The You’ve Gone Nuts drink contains Sierra Millenario infused with tonka beans, and shaken with Disaronno amaretto, house-made peanut and cashew syrup and finished with walnut bitters.

The cocktail looks like it is full of lemon juice with a sugar rim but in actual fact, like the other cocktails, it was quite sweet rather than sour.


Finally, the Stolen Painkiller, a first for me, this powdered cocktail tasted like fizzy sherbert pops.  It contained powdered rum, pineapple, coconut and passionfruit powder and was served in half a passionfruit shell.

The interesting presentation and tangy sour taste was a great way to finish off our cocktail tasting and we enjoyed it, although one of the guys seated next to us wasn’t a fan!



I would rate my experience (out of 10):

  • Service-  6
  • Food-   5 (what food?)
  • Atmosphere- 7
  • Value – 7

TCFB dined as a guest of Pendulum Communications and Rabbit Hole Bar & Dining.

Rabbit Hole Bar & Dining on Urbanspoon


Valentines Day Heart Shaped Marshmallow Slice (makes 25-30)

This heart shaped slice is the perfect Valentine’s Day treat and with only 4 ingredients, it is so quick and easy to make.

I’d love to hear what your favourite Valentine’s Day treats are so please post below with what you would love to give or receive!



  • 6 cups rice bubbles or rice puffs
  • 3 cups pink and white marshmallows (generous cups)
  • 1 cup white chocolate melts
  • 3 Tbs butter


1. Measure out rice bubbles into a large mixing bowl.  Also grease a large flat and rectangular baking tray with butter.


2. Melt butter, marshmallows and white chocolate over a medium heat until they begin to dissolve, stirring frequently to stop the mixture sticking to the pan.


3. When marshmallows start to dissolve, add a couple of drops of pink food colouring. You can add as little or as much as you like to get the desired colour.  You could also use red, or, if you use only white marshmallows you can use blue, green, yellow or whatever colours you like!


4. Stir in food colouring and mix (still on medium heat) until mixture is smooth.


5.Pour mixture over rice bubbles and stir until they are fully covered then pour into the pre-greased baking tray.



6. Press down until flat.  Leave to cool for about 10-15 minutes then turn over onto a greased board or flat surface.



7. Use cookie cutters to cut the rice bubbles into shapes, pressing the mixture into the cutters before pushing them out.



8. Allow to cool further then enjoy! Slice will be sticky yet soft and chewy!

You can put a sheet of baking paper in a box and wrap them up, ready to give to your Valentine (or enjoy them yourself for a super sweet treat)!

Streetfest Sydney, Belmore Park

Address: Belmore Park, Eddy Avenue Haymarket

When: First Friday of every month at 5.00pm


* * *

This article was written especially for TCFB by MC. 


Walking into the Streetfest at Belmore park I was excited and curious to see what my first food-truck-meets-art-show festival would be like. 


The atmosphere was very upbeat and party-ish, with a wide variety of street-artists painting their various styles of art, from portraits to abstract art, with brushes, spray cans and markers.  TCFB even ran into an old school friend (from primary school!)- check out her twitter here.


Overall there was a very urban theme which contrasted with the mixed variety of office-workers, artists and people casually visiting. 

There were two main spaces on either side of the path through the park.  One side had a VIP dance section with ciders and beer available for purchase and the other side had most of the food trucks and a big space in the middle for people to sit down and enjoy their meals.


Unfortunately there wasn’t much seating available, which was a bit frustrating as we were in work clothes and didn’t want to sit in the dirt/grass.


We met the Street Fest Event Manager and also the Street Fest founder, who explained to us that the Streetfest is inspired by US (specifically New York and Los Angeles) style food outlets in vans.  The founder recommended several dishes around the venue, including the porkbelly at the Asian Street Food van, the German kransky and the tacos.


They gave us a couple of food and drink vouchers to try a cider and a plate from one of the trucks and we were off on our way to enjoy the Festival.


We chose to walk around the area first to see what food was available before deciding what to eat. 

There were quite a few trucks serving up hot food and drinks to the hungry visitors.  Some of the trucks included Jafe Jaffles, Agape Organic, Tsuru, AlCarbon, Street Sliders, Cantina Mobil, Urban Pasta and a Cane Juice stall.

After walking around for some time we ordered from the Nepalese Van.


We got the Chicken Momo, basically a Nepalese dumpling, which we ordered with chilli sauce. Despite the Momo’s being slightly dry on the outside, they were well cooked and moist on the inside. The chilli sauce was very tasty and did not dominate the flavour of the chicken.


Shortly afterwards we grabbed some Gaymers Cider, Tropical Flavour, which was served over ice. It was refreshing, slightly sweet without being too overpowering, and had a nice orangey colour to it, almost like lemon lime bitters.


After sitting on the grass for a few minutes we decided to get some Sliders from another stall: Street Sliders.


After a 10 minute wait, we received our sliders; one chicken (brick) and one beef (prime) served with chips (MC’s favourite). We had half a Slider each so we could try them both, and both meats were well cooked with a great texture, juicy interior and lots of flavour.

The chips were crunchy, not quite as good as Three Williams, but they were freshly fried and well salted.


Two sliders and chips, $13.00

During our visit to the Streetfest there was a steady crowd of people coming and going; it wasn’t clear if they were passing through to the station or attending the stalls, but the venue was bustling with people and it was an enjoyable experience.

We are looking forward to the next Streetfest and hope that the number of stalls increases with more variety and hopefully some more spots to sit!



TCFB dined as a guest of the organisers.

This is a guest post and reflects the reviewers’ own personal opinions. The Casual Food Blogger accepts no responsibility for anything that is said in or caused by this review or anything contained in, caused by, or arising out of, the content of this review.