Swine and Co, Sydney

Before Swine & Co is even open for your morning coffee, you can find head chef Bobby Taylor in the kitchen. Roasting a suckling pig on the spit takes time and skill, and Bobby’s here to provide both.

He lights the coals first, letting them heat up before adding in the beechwood. Next, he coats the first pig of the day (they go through three) in a salty mix of fennel, celery salt and black cardamom, before spearing it onto the spit. In a couple hours the pig begins to crackle, and another hour after that it’ll ready to be consumed entirely – not a single part is wasted. Every section of the pig will be making it’s way to one dish or another, and anything leftover goes into tomorrow’s croquettes.

Read the rest on finder.com.au.

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Papi Chulo’s, Manly

So much more than a name. Here’s why Papi Chulo is worth all the fuss.

When Merivale announced they were opening up digs in Manly, there was a to-be-expected media frenzy. Everyone wanted to know the look, the inspiration, the menu, the drinks, how to get home if they didn’t actually live in Manly (hint: the ferry).

Perhaps they should have been asking what Papi Chulo meant. It might have given them a few clues over what to expect.

Read the rest at finder.com.au.