BARRY COFFEE AND FOOD NEW website review and photos: by Natasha Marchev
We were privileged enough to be invited to Barry Coffee and Food to review the cafe food and rinks.
My first words were: "Oh god , I know this place... Some two or so years ago we had breakfast here with taxidermist teacher, Natalie Delaney-John from Melbourne to get some of her advises on upcoming Red Riding Hood photoshoot. I could recall that coffee and food were amazing but it was a totally different experience and it was long time ago.
I love the vibrant atmosphere of this part of the city: Northcote. It is a lot of cafe competition in this area and the I have to admit: one cafe is better than the other. The owners really need to know the demand to be up the top of all of this.
We were seated and given the menu. We have chosen cold drink blends: ~ #1 banana, peanut,butter cacao, honey, almond milk, ice ~ #2 spinach, kale , avocado, pineapple, dates, coconut water, ice both drinks were extremely delicious
first one was very dense, sweet, full of flavour with very smooth and a but chewy texture. The taste was beyond any possible expectation. With the first sip you feel transported to the exotic place where people forget all their troubles and worries. It was unreal , supernatural experience in its pleasure! Banana and peanut butter give the drink that dense, smooth and chewy sensation weather cacao, honey and almond create the exotic unbelievable taste. It was a balanced blend to lift you up and give you lots of sunny energy.
the second drink was extremely tasty too. It had more wattery but very satisfying sweet taste. the spinach and kale gave it the superb boost of vitamins while your taste buds yelled YES to the sweet nature of pineapple. Th avocado gave the blend that very smooth sensation and shape while dates appeared at the very end fighting to satisfy every little bit of the leftovers of this magical drink. Coconut water gave the whole drink that almost "alien" sensation while playing the important role of the "binder" of all the ingredients. I would say it was very tasty and blended with good proportions of all the elements.
for the mains we have chosen ~ nourishing bowl of marinated organic tofu, roasted five spice organic pumpkin,, soba noodles, beetroot puree, edamame, pickled radish and fine herbs (vegetarian dish) ~ californian superfood salad with quinoa, shredded kale, wild rice, coriander, corn, salted ricotta, black turtle beans, tomatoes, jalapeno, gojis, spicy lime vinaiegrette and tuna ~ plus sweet potato chips and spicy aioli
the first dish was really tasty. t was a blend of perfect ingredients and tuna gave it unforgettable picante structure. The bans and corn added softness to this amazing dish while giving it lightness and air-ness. gojis gave the dish sweetness and made that beautiful spicy-sweet kick to the meal but it also did not overwhelmed the wholeness and at the same time each ingredient shined on its own. The dish was also very well presented. It was a real delight! the second dish was not a mixture as the first one but had all the elements of the dish located in a very strict order in the plate: they all had its own place and played the roles of self decoration.
the second dish was simply amazing: something that I would make myself if I had enough time, spics and skills. the cauliflower was really nice in flavour and texture: not overcooked, not undercooked - just right, the tofu was soft and delicious with the right spices, the pumpkin was the best IMHO out of the whole dish: the correct spices made the sweet pumpkin soft flesh to satisfy the most spoiled gourmet lover, the marinated radish was crispy with amazing kick: not oversalty, not overspicy, the soba noodles had superb texture and melted in the mouth, the edamame beans were mixed with green cooked vegetables and had nice sweet and grassy taste, the dish was served decorated with herbs and black sesame seeds. but the top of the masterpiece was beetroot puree that made the decoration of the entire dish to stand out. it was zesty and prepared with the amazing gourmet seasoning.
the third dish we shared. sweet potato chips were of very attractive golden color, were not oily, crisp on the outside and soft on the inside. they went incredibly well with the spicy aioli.
The whole experience was like flying to another planet. My friend who is usually spoiled with the variety of dishes she tries at assorted cafes in Melbourne and whose boyfriend is a high grade chef said she will come here again with her boyfriend. I will as well when I have one... but for now I am taking my son to this phenomenal place for his birthday lunch!
Thanking Steve, the owner of this cafe who put his heart and his soul into making his customers happy! Thank you Steve!
Sunday 28 July was the date for the third birthday party of Knafeh Nabulseyeh, a small Palestinian restaurant in the south-eastern suburb of Hughesdale. A festive space adorned with balloons provided an enormous sense of fun to the small children. Soon after, a face painter decorated the children’s faces and arms with images of flowers, animals and other colourful shapes, whilst a henna artist created beautiful designs on the hands of many girls and women. A psychic also offered guidance to people with the help of coffee ground and tarot card readings.
To the strains of haunting Arabic music, dancers took to the floor performing traditional middle eastern dances. By mid-afternoon the place was filled to capacity with dancers, drummers and a belly dancer who bewitched all those who laid eyes on her.
The family-run restaurant is the dream of proprietor, Moussa, a former dental technician and his wife Saida, a former accountant.
Knafeh Nabulseyeh derives its name from Knafeh Nabulsi, the signature dessert which originated in the Palestinian city of Nablus, Moussa’s home town. Named during the Roman Period Nablus is situated 49 km north of Jerusalem. A large, evocative image of a village scene in Nablus adorns the wall of the restaurant.
The dessert itself originated during the Ottoman Period in 1575. Spaghetti like strands of pastry arranged in birds’ nests make up the base; a soft cheese combined with honey is placed in the centre; and of water and sugar topped with orange food colouring and pistachio nuts is then added. Moussa, who made the machinery from scratch, stressed that producing authentic knafeh is a very lengthy process done in stages, requiring precision with timing, smell and temperature. I tasted the knafeh and it was delicious as was the falafel that I had previously.
Knafeh Nabulseyeh at 74 Poath Road, Hughesdale is an absolute gem.