Friday, 31 March 2017

Unknown Chapter - Christchurch Central - Christchurch, New Zealand.

New Zealand was never really on my bucket list as I believed it shared so much resemblance to Australia. My initial thoughts were why go to a country that was so alike when I could go overseas to another country for an entire different cultural experience. I was proved entirely wrong in this case and my speculation went out the window. That's what I love about travelling, it opens your eyes and mind.

Driving from Christchurch to Queenstown just showed how beautiful the country was and how everything looked like it came from a photo in a book. 

Touching down in Christchurch after a short 3 hour flight from Sydney, we made our way to our rental car provider. Travelling in the south islands of New Zealand  is best done via driving as public transport is not widely available and taking a tour every day is probably not viable. 

A short drive to the city centre and we were in Christchurch Central. After the major earthquake they had back in 2011, the city was left badly damaged and till today they are still rebuilding the city. I hear it’s very different to how it used to be back before the earthquake. This is the remains of the famous church. 

The town is relatively quiet on a weekend with not much people in sight. However, there are people around, just not as much as there are on weekdays. There is definitely no shortage of cafes and restaurants to choose from in this city though. 

Our first lunch in Christchurch was probably my favourite meal of the entire trip. The café was right behind the hotel, having only opened less than a few months ago. We didn’t want to go too far given it was already too late into the afternoon and was approaching dinner time.

Unknown Chapter is a coffee roaster who brews their coffee on site.  The space is airy and filled with plenty of natural light from the floor to ceilings glass windows.

Lunch service was closed so we decided to have a light meal from their display cabinets. 

The freshly baked goodies and desserts on display looked delicious but I held myself back and stuck with a savory option to save stomach space for dinner. 

The 'spicy sausage roll' was served on a plate with a small side salad and their own home made tomato relish. A huge sausage roll that was much bigger than the frozen ones I’m accustomed to. The layers of pastry were flaky and buttery. The meat was moist and well seasoned with a light spicy kick.  Just so delicious especially eaten with their tomato relish which was also one of the best I’ve tried out of this trip.

The ‘American sandwich’ containing corned beef, cheese and pickles encased in a toasted bread was pretty awesome too in terms of flavour and tastiness. 

As their coffee beans are freshly roasted on premises it does make a difference.  The 'cappuccino' is strong but smooth and packs a punch. It is much more bitter than the coffee we get back in Sydney and a cup will definitely wake you up.

A spacious and relaxing cafe in the CBD that’s not too crowded with a decent menu on offer for breakfast and lunch. If only we had so much time we could just sit there and watch the world go by. 

254 Saint Asaph St
Christchurch Central 8011
New Zealand

Phone no: 027 201 5996

Opening Hours
6:30am – 5:00pm


Thursday, 26 January 2017

Bodega 1904 - Forest Lodge - Sydney, Australia

Happy Australia Day! For those in Australia, I hope you all had an amazing day celebrating this national day. I'm thankful for being able to live in this beautiful country. We managed to catch the fireworks at our local beach in Cronulla. 

Back to posting about Sydney's local dining scene.

As part of the restoration of the Rozelle Tramway Depot, Tramshed is the new food destination at Harold Park, bringing together a number of famous restaurants and newbie eateries in a European style setting.

The space is open, airy and industrial looking with a warehouse feel. There’s even an unused tramcar on display. 

Bodega 1904 is a joint collaboration between Bodega and Porteno.

They serve a range of Spanish and Latin American inspired tapas which you wouldn’t usually find at a typical restaurant, taking a spin on the classics with a modern interpretation.  The food here is meant for sharing, even the mains. That’s a positive as you get to try more right?

We started with the ‘smoked eggplant, caramelized baby onions and goats milk feta ($14.00)’. Rich, slightly smoky and creamy. This was divine and reminded me very much of the Lebanese baba ganoush. The eggplant was wonderfully smooth to the palate and really tasty. 

The ‘Polish salami and picked chilli ($12.00)’ complemented well with the other tapas dish. The thinly shaved salami was slightly salty with hints of spice from the cracked pepper. Be warned the pickled chilli is hot, very hot. 

The tapas were eaten with fluffy ‘1904 Sourdough Bread ($4.00)’, served with a side of creamy cultured butter which was absolutely delicious we ordered another serving. 

‘Smoked pigs head sausage, crispy potatoes and plum sauce ($24.00)’, is a popular dish on Instagram so we decided to order it. The plump pork sausage was juicy, moist and bursting with flavour. The pureed mash potato was velvety and the fried shreds of potato went well with it, adding a crunch factor.

Usually I’m not too keen on trying lamb when they’re on menus as I find that that the meat is too gamey if not cooked correctly. The ‘roast lamb neck, chickpea, pistachio, preserved lemon and sorrel ($38.00)’ here was pretty amazing.  Perfectly roasted, the meat fell off the bone and melted in the mouth. It was so soft and tender.

The dishes here are simple and homely, made using fresh ingredients but packed with loads of flavour. If you’re a wine enthusiast, they have a boutique wine store in house.  Delicious food with great company is always a winning combination. 

1 Dalgal Way
Forest Lodge NSW 2037

Phone no: 02 8624 3133

Opening Hours
Monday – Thursday: 12pm to 11pm
Friday: 12pm to 12am,
Saturday: 10am to 12am
Sunday: 10am to 10pm


Bodega 1904 Menu, Reviews, Photos, Location and Info - Zomato