Breakfast @ Danks St

Danks Street, Waterloo used to be predominantly an industrial warehouse district. Thankfully it now has evolved into a busy food and art scene, with loads of cafes, providores and galleries to enjoy.

  Jared Ingersoll and his team at Danks Street Depot pride themselves on fresh produce and a menu that changes daily. They also proudly support small-scale and artisan producers and their unique offerings. Jared has worked in some amazing places, including in London at 2 Michelin starred The Square and Hillaire as well working as head chef of Sydney's Bayswater Brasserie.

 Danks Street Depot has a relaxed feel... if you come after the early morning rush. Great for a nice hot breakfast and coffee to start the day.

 Desiree Potatoes fried with Garlic, Thyme and Jean Marc's Saucisson. Topped with a fried Egg, Cherry Tomato Relish and served with Sourdough Toast.

They use Cornucopia Farms Bio-dynamic Eggs which come from Lonstock in the upper Hunter Valley.

 Sweet and juicy Tomatoes, Basil, Avocado and Cow's Milk Feta served on Sourdough Toast.

 After breakfast we walk across the street to Fratelli Fresh.

Fratelli Fresh has a wide variety of fresh produce downstairs.
 They stock seasonal fruit and vegetables as well as some rarer varieties.

Up stairs along with their range of Italian olive oils, vinegars and pasta is the cafe.

They also host cooking lessons in their classroom like kitchen.

Danks Street Depot

2 Danks Street

Waterloo

02 9698 2201 

 

Fratelli Fresh

7 Danks Street 

Waterloo

02 96993161

 

Freshly Shucked Oysters

The warm weather is on it's way. And what's better to enjoy outside in the sun, than a dozen or so freshly shucked oysters?

The Sydney Fish Markets have a huge variety when it comes to oysters and other fresh seafood. One of my favourite stores is Christie's. They have up four or five different varieties of oyster to choose from, along with live blue marron, mud crab and crayfish.

 I've chosen two pacific varieties today.

Coffin Bay,  SA $16.90 doz

St Helens, Tas $19.90 doz

You can order your oysters pre-shucked. But I recommend buying them still closed and shucking them yourself, they work out to be $1 cheaper per dozen and are even fresher.

The oyster is actually still alive up until the point it has been detached from the shell. 

To shuck your own oyster:

First you will need an oyster shucker which range from $5 - $40 depending on quality, and a tea towel to protect your hand.

  

 

Starting on a hard stable surface. Roll one end of the tea towel up, to provide a platform for the oyster. Fold the rest of the towel over your supporting hand.

Using the sharp end of the shucker and some force, wiggle back and forth between the two halves of the shell until it pops open.

 

Turn the shucker on the side and slide it against the top half of the shell. Cut the membrane hold the oyster in place, making sure you don't damage it.

 

Clean any shell fragments from the oyster and the shucker.

Gently slide the shucker underneath the oyster to free it from the bottom half of the shell. 

Now it's ready to eat. 

 Squeeze on a little lemon juice and chew three times before you swallow.

  

Christie's 
 

(02) 9552 3333

Sydney Fish Markets Bank St

Pyrmont