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Gold-plated sushi to ring in a Japanese spring

Sofia Levin
Sofia Levin

All that glitters: Gold plated sushi.
All that glitters: Gold plated sushi.Gold sushi

We can't believe … THIS GOLD PLATED SUSHI

To coincide with Setsubun – the day before spring in Japan which traditionally celebrated by inviting good fortune – a shop in the basement of Shinjuku Isetan shopping centre in Tokyo has released a giant, gold sushi roll, as reported by RocketNews24, who even conducted a taste test. At ¥10,800 (more than $120), it's crammed with 12 ingredients ranging from Hokkaido horsehair crab and sea urchin through to Hyogo puffer fish. We'll take 10.

We're buying … EVERYTHING FROM ANTHROPOLOGIE.COM

Gold accent mug from Anthropologie.com.
Gold accent mug from Anthropologie.com.Supplied
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It's difficult to know what to covet first from the kitchen section of this American store (don't worry, shipping is only $25 to Oz). Marbled dinner plates, crockery splattered with gold, some of the prettiest aprons we've seen, coasters made from cross sections of crystal and porcelain vessels shaped like bears and hedgehogs. What are you still doing reading this? Go visit the website: anthropologie.com

We're drinking… KOMBUCHA ON TAP

We've had beer, coffee and even cocktails on tap, and now kombucha is making faucets fashionable, too. Started by a Sydney husband-and-wife team, Ballsy Wild Kombucha is available on tap at a number of restaurants and cafes in New South Wales (see wildkombucha.com), as well as in Victoria at Lola Berry's Happy Place. At some locations you can also refill your own bottles.

We're listening to… FLIGHT OF FANCY

Flight of Fancy, a new travel podcast from Traveller's Ben Groundwater, benefits from both the host's experience and a series of guests. As eating and travelling are inextricably linked, we've been listening out for the food stories. The first episode is about avoiding scams, the second takes a look at the best places to visit in 2017, the third covers Europe, and the fourth is food-focused. Perfect. Available on iTunes and podcast apps. traveller.com.au/travel-planning/Podcast

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We're eating … NEW-AGE SPRING ROLLS

Spring rolls from Melbourne's Holy Rollie.
Spring rolls from Melbourne's Holy Rollie.Ricky Sam

Spring rolls are in the midst of a coming of age. Newly-launched Holy Rollie in Melbourne has been popping up at food truck parks and events over summer serving springers fat with pulled pork, beef rendang and mac 'n' cheese – topped with pork floss, cucumber yoghurt and cheese sauce with bacon bits respectively. In Sydney, Ms. G's brings back Aussie tuck shop memories with cheeseburger spring rolls, also available at The Soda Factory in Surry Hills, alongside a mac 'n' cheese version.

We're reading… CITRUS

In this cookbook, English food writer Catherine Phipps harnesses both sweet and sour to bring us the best of citrus, from lemons and oranges through to yuzu and finger limes. The diversity of the book's namesake is seen in over 170 recipes that span cuisines and continents, without overlooking classic curds and condiments. Highlights include citrus risotto, sautéed chicken livers with marsala and orange, and a bergamot and rose Turkish delight pavlova.

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We're loving… BUNS

"Sun's out, buns out," flaunts the Internet – and they certainly seem to be everywhere. In Sydney, there's Chiswick's warm pastrami buns with English mustard and plenty of pickles and two sandwiches from ACME: the much-lauded baloney and a Filipino-inspired sausage and egg roll on the brand new brunch menu. In Melbourne, Pastuso has a new lunch offering of Peruvian sangas on egg yolk bread made in collaboration with Gontran Cherrier, while it's worth sitting at Lee Ho Fook's new bar area downstairs for the Macanese pork bun alone.

We're learning… INSTANT BANANA ICE-CREAM

In terms of input versus results, this two-ingredient recipe is as good as it gets. It won't take more than five minutes, either. Keep a few sliced and peeled bananas in the freezer at all times. Add them to a blender with a couple of punnets of fresh Aussie blueberries, whiz until smooth and serve. Garnish with a sprinkle of granola, chopped nuts or edible flowers.

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Sofia LevinSofia Levin is a food writer and presenter.

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