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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Boon Café at Jarern Chai Grocer

A mighty tasty mash-up of Sydney's obsession with café culture and authentic Thai eats.

Asian sandwiches - an oxymoron? Far from it. But there's a new sheriff in town, and it's an Australian exclusive.

Pioneering Sydney group Chat Thai has expanded into the grocery market, taking over a large tenancy around the corner from its Haymarket HQ. The unique selling point at its in-house eatery, Boon Café, is Thai sandwiches.

Picture fried crab and prawn cake with smoked chilli relish on a milk bun, or the seriously spicy likes of soft-boiled eggs, northern-style smoked eggplant nahm prik relish or northern-style pork larb with grilled chicken liver between slices of Brickfields bread, teamed with Single Origin coffee, fresh herbal teas and pastries from Penny Fours.

"Basically, you've got all the classics from a nam-prik meal rolled into one tasty handful," says Chat Thai director Palisa Anderson. A passion project for Chat founder Amy Chanta, Jarern Chai also stocks Thai homewares, drygoods, an impressive range of fruit and veg, and soon, for time-poor Thai cooks, fresh coconut milk and coconut cream extracted in-house.

All the sandwiches are available as rice bowls at lunch, alongside equally unorthodox offers such as a Thai take on spaghettini with crab and tomato amped up with smoked chilli. At breakfast (served till 11), the options run from pasture-raised bacon to house-made chicken liver pâté with your eggs, and from jam or peanut butter to red-tea custard with your toast. Dinner is served till midnight, taking in Isaan-style grills, sour-spicy chicken-foot broth, a nam tok made with skirt steak and a salad of ant eggs, shallots and roasted rice.

"We're trying to find a middle ground that complements the lifestyle we like - eating well, eating organic, eating fresh - with stuff that the Thai populace in the area expects," says Anderson.

Boon Café at Jarern Chai Grocer, 1/425 Pitt St, Sydney, NSW, (02) 9281 2114.


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