Regular Stops

7,8 and 9 are all places I have talked about a fair bit.

Shawty’s, Dapur Dahlia and Sunnydoll are all places that fit the bill. All it has to be is a place that I actually eat at, which they are.

I have talked about Dapur Dahlia and Sunnydoll multiple times, so I shall talk about Shawty’s.

Shawty’s is currently the place I go to in the morning to eat breakfast and do my comic. There are two things here I really like, though all the food is good, the sausage roll and the ham and cheese sandwich.

On their own these two are ok. With the tomato relish they have, they become pretty good. I first had the sausage roll with the relish and it blew me away. Mainly as I was not expecting it to be tatsier than a regular sauce covered sausage roll. There is something about the relish that moves it that step beyond.

Now I am no connoisseur of sausage rolls. I have had quite a few of them, way more party sausage rolls than I care to think about, but I have never really gone out of my way to determine how good each one is. That being said, I have been to a few bakeries that make their own that have been really good. One was in Beerwah, one was in Coorparoo and Banneton Bakery in Woolloongabba.

Right, tangenting this briefly to talk about sausage rolls.

Almost everyone I know has eaten a sausage roll, and a lot of them have a favourite sausage roll. Everyone who has a favourite has told a story about what makes it their perfect sausage roll. I now have a confession to make, I have no idea what most of them said. I know what makes a sausage roll awesome for me, and I have known for a really long time that I have a very different set of tastebuds to most people. One of the things I do agree with though, is the pastry is important (why the hell am I talking about sausage rolls? Oh well). Soggy pastry can kill a sausage roll, so can pastry that is too dry. Some people will add sauce to the drier ones to hide the dryness, but this doesn’t work as well for me, though I will do it too. I much prefer the pastry to be flaky but not too dry. Somewhere between slightly moist and crusty is pretty good.

The mince itself should also be full of flavour too. I have had a fair few where the mince was made so bland that the only flavour was the sauce, this includes party sausage rolls. Sometimes people have added salt and pepper to make it less bland, but this doesn’t always work in their favour. All you wind up with is salty, peppery mush. I have had a sausage roll where the sausage mince, before hand, looked like someone had just skinned a whole bunch of raw supermarket sausages and mixed it together. It taste exactly as it sounds.

I had a lot of fun helping with that though.

My favourite is the pork and fennel from Banneton. If you don’t like fennel, there are numerous small places where they make there own sauage roll mince. These are normally pretty good.

Back to the original story now.

Ha, I had to reread what I wrote as I genuinely lost my train of thought.

The relish on the sausage roll is really good. As is the relish on their ham and cheese sandwich. I sometimes just like a ham and cheese toasted sandwich for breakfast, especially on sourdough. After I tasted the sausage roll though, I had an idea. Ever since then I have been eating the ham and cheese toasty with the relish. It is almost like eating breakfast pizza.

Good breakfast pizza.

There was a 10 too on the weekend.

The Bull Bar Restaurant.

I need to go back here. I went with my daughter and her boyfriend. The kimchi pancake was good, and the wasabi octopus was good. The chicken was a little bland though, not bad avoid the place bland, but a bit…blah. Consideing there are other places nearby devoted to chicken, this is fine. There are way more dishes here I want to go back for. For starters, I did not try the duck. This is genuinely making me feel like I did this wrong. So rather than write much more about it. I am still counting it as 10, but I am going to go back and do it properly. All the fun food.

Pig’s feet, sea snails and duck. Oh my.

Night all.

PS I really need to get better at food photography.