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

 

Winter Warmer

 The cold winter months are definitely upon us and some rich, comfort food is in order. So I'm going to share my recipe and tips on how to cook restaurant quality Braised Lamb Shanks, that fall away from the bone and melt in your mouth. 

The secret is a long, slow cooking process and reducing the cooking liquor down to make a sticky sauce.    

Braised Lamb Shanks

2 lamb medium shanks

100g carrot

100g celery

100g onion

10ml vegetable oil

2 garlic cloves, crushed

10g ground fennel seeds

50ml tomato paste

100ml red wine

2L veal or beef stock

2 thyme sprigs

20g butter, diced

seasoning

First, roughly cut the three vegetables. The french term for this combination of aromatics is called "mirepoix" and is used as the base for a variety of stocks, soups, stews and sauces.

Sautee the mirepoix, garlic and thyme with vegetable oil in a medium to large saucepan. 

Season the shanks with salt, pepper and fennel seed. Once the mirepoix is browned, add the shanks and seal them on all sides.

Next add the tomato paste and cook out for one to two minutes. Pour in the red wine. Using a wooden spoon free any sediment from the bottom of the pot. This is called "deglazing".

Reduce the wine by half. Cover the shanks with stock and bring to the boil. 

Simmer for one and a half to two hours or until meat is tender and comes away from the bone. Rotate shanks if needed to ensure even cooking.

Once shanks are cooked remove from the saucepan and set aside.

Strain the cooking liquor into a shallow pan and reduce until thick, this is called the "jus". Skim any oil or sediment that comes to surface. 

 

 To finish the jus stir in the cold diced butter, this thickens and adds flavour.

Reheat the lamb in a low oven with a small amount of sauce to keep it moist. 

Spoon the jus over the braised shanks and serve with your favourite winter vegetables. 

 I've chosen sweet potato and sweetcorn.

enjoy.