Taste

from Love Liverpool | Liverpool Visitor Guide 2020

Accommodation

FOOD glorious food

They say, if you want authentic flavours, travel to the source. And if you can’t do that, head to Liverpool – South West Sydney’s home to sumptuous culinary delights!

It’s here in some of the most unlikely places (like the middle of a carpark or a small suburban shopping centre) that you’ll uncover foodie nirvana. You can spend an entire afternoon sampling delicious deli delights or finding pure bliss amid aromatic spices. And it’s here that you can take a global taste bud journey in just a handful of city blocks.

Liverpool locals take their food seriously – both the gathering of the freshest ingredients (as you’ll see over the page) and in the preparation and sharing of authentic dishes. It’s one of the reasons our annual events Eat Your Heart Out and Liverpool on a Roll are so popular. For such a multicultural region, the common language is food!

MADERA KAFE

Foodies unite!

Cities often tout their laneways as the place to go for a slice, bite or scoop of the culinary action. And here in Liverpool, we agree that it makes a lot of sense. Especially when you pop by The Laneway - a new indoor dining precinct at Liverpool Catholic Club.

This is one venue that's taken the concept of 'everything under one roof' literally to deliver an all-year-round entertainment venue (see page 32 for more detail) and casual dining experience that's ideal for meals with family and friends or date night with that special someone.

The Catholic Club already offers a large cafe and separate Atrium steakhouse restaurant, but the new laneway precinct boasts five offerings in one. Here you'll find a bar, brasserie, cafe, wood-fired pizza and pasta bar, and gelato parlour around the same relaxed dining space. Throw in the two-storey cargo-netted

jellyfish-pod playground for little ones to climb and you've got a winning family experience under one roof.

The Laneway at The Catholic Club has a simple aim of making casual dining a no-brainer, with ample free parking, loads of dining choices and no angst about the rain ruining your laneway lunch. So get comfy and order yourself that coffee, burger, gnocchi or Oreo milkshake and dine out in glorious fashion!

LIVERPOOL CATHOLIC CLUB 424 - 458 Hoxton Park Road, Prestons Opening hours: Monday to Friday - 10:00am to 3:00am, Saturday and Sunday - 9:00am to 3:00am. liverpoolcatholic.com.au

GROWERS & FOODIES market

From 7am 'til midday every Saturday morning in rain, hail or shine, Liverpool Growers & Foodies Market – the region’s only true growers market – sets up shop on the netball courts alongside Chipping Norton Community Centre.

This market is intentionally strict on only allowing local producers on court to ‘play’ – and Liverpool’s food bowl is well represented with goodies including stone fruit, figs, apples, strawberries, root vegetables, tomatoes, cucumbers and other leafy greens. Joining them most weeks are other ‘home-grown’ favourites such as macadamias, olive oil, honey, soap, milk, cheese, yoghurt, juices, coffee and of course the good old cake stall.

Multiple stalls fill out the space each week, trading their wares and sharing stories over trestles and under tarps. There’s toys for the kids and buyers are encouraged to bring their own bags.

According to organiser Marilyn, the Liverpool Growers & Foodies Markets are more like a weekly family reunion – with kids learning the provenance of the food they eat rather than thinking everything is grown in a supermarket aisle. As a community social gathering, it’s invaluable – and if you get to enjoy great tasting fresh produce, even better!

GROWERS & FOODIES MARKET Childs Park, Ascot Drive, Chipping Norton Opening hours: Saturday - 7:00am to midday. 0419 142 822 liverpoolgrowersfoodiesmarket.com.au facebook.com/liverpoolgrowersandfoodiesmarket

Flavours a world of

What began five years ago as a way to help new migrants share their cultures and learn new skills has become Taste Tours – a popular walking food tour on offer in Liverpool.

Taste Tours are about more than just a bowl of food – they’re about bridging cultural differences. All of the guides are migrants who have come from places such as Syria, Libya, Afghanistan, Turkey and Cambodia.

HAMMOUD 1 RESTAURANT

They knew very little English when they arrived and now confidently share their stories while visiting places that participants might not normally choose to visit.

Tours run on Saturdays from 10:30am-2pm and focus on capturing authentic food experiences – stopping at nine different city locations in a combination of shopping and eating that includes Lebanese pizza, a Balkan butchery, Iraqi bakery, Indian supermarket, Macedonian burek shop, falafel, olives, fruit, breads, Indian sweets and other tasty surprises. Allergies and dietary requirements can be catered for, and most cuisines on the tour already have plant-based options.

If you’re craving a culturally authentic culinary combo, Taste Tours will hit the spot!

WORKERS HUBERTUS COUNTRY CLUB

ANNUAL MEMBERSHIP $6

$12 LUNCH SPECIALS KIDS EAT FREE* WEDNESDAYS FREE LIVE ENTERTAINMENT WEDNESDAY NIGHT POKER THURSDAY AND FRIDAY BINGO FREE SATURDAY NIGHT TRIVIA

WORKERS HUBERTUS COUNTRY CLUB 205 ADAMS ROAD, LUDDENHAM, 2745 | 02 4773 4444 *KIDS EAT FREE WITH A MAIN MEAL PURCHASE

CONSISTENTLY RATED AS ONE OF SYDNEYS BEST MEXICAN RESTAURANTS,

EL TOPO CANTINA IS ONE TO CHECK OUT....

We love Liverpool’s mix of cultures – and nowhere is that clearer than in the kitchen. These recipes are from local eateries… make at home or visit them to taste for yourself!

Muckalica Pork

MADERA KAFE 34/1 Sappho Rd, Warwick Farm

Ingredients

• 200g Pork neck • 1 Onion • 1 Red capsicum • 300-400g Napoletana sauce • 1-2 pinches Vegeta • 2 tbsp Ajvar • Chilli flakes • Olive oil • 2-3 Garlic cloves

Method

1. Heat up a splash of olive oil in a fry pan. Chop up capsicum and onion to add first. Chop up the pork neck as finely as you like.

2. Fry the pork neck with the onion and capsicum for a couple of minutes.

3. Add the Napoletana sauce and let it simmer for about 20 minutes.

4. In the meantime, continuously stir, add freshly chopped garlic cloves a pinch or two of vegeta 2 spoons of Ajvar.

5. Once the 20 minutes is up, add chilli flakes if you prefer it hot and serve with toasted Lepinja (or any preferred bread).

Shops 4 & 5/ 300 Macquarie Street, Liverpool

Parking available at Eat Street on Macquarie St and Northumberland St.

chicken Bu er tt

WOODLANDS RESTAURANT 238 George St, Liverpool

Ingredients

• 600g Chicken thigh fillets • 2 tbsp Ginger & garlic paste • 2 tbsp Kashmiri chilli powder • 2 tsp Garam masala powder • 2 tsp Dried fenugreek leaves • 100ml Yogurt • 150ml Thickened cream • 200g Onion paste • 200g Tomato puree • 100g Cashew nut paste • 1 tbsp Lemon juice • 2 tbsp Sugar • 25g Oil • 25g Butter • Salt to taste • Chopped coriander for garnish

Method

1. Dice and marinate chicken with 1 tbsp each of kashmiri chilli powder, salt, garam masala, lemon juice, ginger and garlic paste, yogurt, oil and dried fenugreek leaves. Mix well and keep to the side for 10 minutes.

2. Roast chicken in a tandoori oven. If you don't have a tandoori oven, use normal oven and place the marinated chicken in a tray and cook for 10 minutes at 200°C. 3. Make sauce by heating oil in a pan and adding onion paste, stirring until golden brown. Add remaining ginger and garlic paste, kashmiri chilli powder, dried fenugreek leaves, garam masala, salt and sugar and cook it for 1 minute. Add tomato puree, mix well and cook for 5 minutes. Then add roasted chicken, thickened cream and butter.

4. Garnish with chopped coriander and serve with naan or rice.

& Waffles Chicken

MILI & CO CAFE 3/1 Lancaster Ave, Cecil Hills

Ingredients

Wet Mix (chicken marinade) • 200ml Buttermilk • 500g Chicken thigh fillets • 1 tbsp Salt • 1 tbsp Paprika

Pancake OR Waffle Mix • 1 cup Self-raising flour (sifted) • 1 tbsp Sugar • 1 Egg (lightly beaten) • 3/4 cup Sugar • 50g Butter (melted)

Dry Chicken Flour Mix • 2 cup Plain flour • 1 cup Cornflour • 150g Sesame seeds • 2 tbs Garlic salt

Asian Slaw • 1/2 Red cabbage, finely shredded • 2 Carrots, cut into fine matchsticks • 1/2 cup Finely chopped shallots Dressing (for Asian Slaw) • 3 tsp Seasame oil • 3 tsp Soy sauce • 2 tsp Honey

Sriracha Mayo • 1 cup Kewpie mayonnaise • 3 tbsp Sriracha

Maple Syrup

Method

1. Marinate the chicken. Prepare wet mix by adding the buttermilk, salt and paprika. Trim chicken thigh to desired pieces and add it to the buttermilk mix. We recommend marinading the chicken in the wet mix overnight or a minimum of 2 hours in the fridge prior to frying.

2. Combine red cabbage, carrot, shallots together to make Asian slaw.

3. To make the dressing for the slaw, combine sesame oil, soy sauce and honey. Drizzle and mix in on the slaw 15 minutes before serving.

4. To make sriracha mayo, simply combine well the sriracha sauce and Kewpie mayonnaise. 5. Pancakes. In a bowl, whisk flour and sugar. Beat in the egg and then add milk a little at a time until batter is smooth and lump-free. In a hot pan or flat grill over medium heat, brush butter over cooking surface and pour 1/4 cup measures for each pancake. When large bubbles form on the surface, flip the pancake over and cook until lightly golden on the other side.

6. Combine dry ingredients for chicken flour mix and mix until well combined. Meanwhile heat up the pot of oil or deep fryer to approx. 165°C.

7. Ready to fry? Working in batches, fry chicken by coating the buttermilk chicken into the dry flour mix, several pieces at a time, then fry until golden brown and cooked through. Using a slotted spoon, transfer chicken to paper towel to drain.

8. Plate the pancakes, Asian slaw, fried chicken as desired. Serve sriracha mayo and maple syrup on the side or drizzled on top as desired.