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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.

Hot Plates: The Loj, Sydney

The Loj's broccoli sandwich

The Loj's broccoli sandwich

This Forest Lodge cafe might be at the forefront of a new breakfast trend: the broccoli sandwich.

Congee was looking promising, but in the Game of Thrones-esque battle for breakfast supremacy, maybe it isn't destined to be the true heir to the mighty avocado toast. But what of the broccoli sandwich? Sure, it sounds unlikely, but if George RR Martin has taught us anything about breakfast foods, it's to not underestimate the outsiders.

The case being made at Sydney breakfast go-to Brickfields is strong - the broccoli is roasted and packed between thick slices of untoasted sourdough with coarsely grated parmo, chilli, mayo and curls of endive. Winner. 

But the entry from Forest Lodge newcomer, The Loj, is also worth paying attention to. It sits in the sandwiches section of the all-day menu, between the Reuben Hood (silverside, Swiss cheese, sauerkraut, mustard and red-eye mayo) and the Waldorf chicken (with apple, celery, pickled grapes and caramelised walnut mayo). It's toasted, with avocado and kale in the mix along with the broccoli, cheddar and mustard. The key to its magnificence, though, is the pickled jalapeños. Peppers and breakfast go together like Targaryens and destiny.

The coffee is good, and there are plans to switch to single-origin beans they roast themselves. And though aspects of The Loj feel a bit paint-by-numbers (the warm light of the Edison bulbs glinting off the subway tiles), sweet touches such as maple bacon in the apple muffins, interesting house-made fizzy-drinks, black pudding offered as a side, and the general friendliness of the place make it worth a detour.

We'll be monitoring the broccoli sandwich situation closely in the meantime.  To paraphrase Cersei Lannister, when you play the game of breakfast foods, you win or you die. There is no middle ground.    

The Loj, 35E Ross St, Forest Lodge, NSW, 0432 982 893; open 7am-3.30pm Mon, Wed-Fri, 7.30am-3.30pm Sat and Sun

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