Without a truly defined local cuisine, Australia relies on other countries to draw inspiration for our food scene. Currently much of the focus is laser pointed on New York City, from which new foods trends make their six-month migration to Australian tables. Here are five trends that have come straight from the big apple.
Almost ubiquitous in Adelaide cafés now, this dense puck of bread is known for its place in Jewish American cuisine. Interestingly, the bagel was invented in Poland – as a product of Jewish migrants.
Spend enough time in New York and you’ll notice that every single corner store (or ‘bodega’) will sell you a bagel filled with an almost endless range of fillings, for just a few dollars. To mimic that idea, The Beigelry in Topham Mall offers a bagel with cream cheese for $4, takeaway or eat in. Pick one up next time you’re passing through and in need of breakfast.
People like to drink on Sundays in New York, but not in the sense of an Australian “Sunday sesh”. Hair of the dog is a common cure, with restaurants opening their doors to hungover patrons and offering up timed packaged deals with unlimited bloody mary’s, mimosa’s (sparkling wine with orange juice) and usually a plate of food.
(Photo: Meaghan Coles)
Until recently, the bloody mary had been somewhat forgotten. Reserved for venues with unhealthily long cocktail menus who kept a bottle of UHT tomato juice in the store room. Now you can find it at fun bars like Superfish, who offer breakfast cocktails for Saturday and Sunday lunch.
New on the scene, but sure to be a hit. ‘Frosé ‘ is, you guessed it, Rosé that’s been frozen. The drink was invented at Bar Primi in Manhattan, when the manager decided to empty a few bottles of rose in to their frozen drink machine. Instantly it was a hit and has flooded the summer drink scene just passed.
With 6 months difference in seasons, it’s starting to catch on here in Adelaide. A handful of bars have adopted it and some are spiking it with gin, bringing the drink in to cocktail territory. Find it at Biggies at Bertram, Sean’s Kitchen, Malobo and Howard Vineyard.
Originating in Hawaii, poke has caused a whirlwind of fuss this year in Manhattan. If you’re sceptical, just check out this google trend:
Typically, raw cubed tuna is tossed with soy sauce, sesame oil and green onions. It’s known as a fish salad in Hawaii, but New Yorkers have adapted the dish in to a rounded meal, serving it over rice with added vegetables like edamame and seaweed. It’s fresh and filling, making it a hot contender to the bun bowl for summer lunches.
Find it currently at Beach Bum Hawaiian Kiosk in North Adelaide and HOKOPO at City Cross.
The Reuben Sandwich
Adelaideans will know corned beef as the shiny, grey-brown slices of beef available from most supermarket delis. One thin slice on white bread with mustard would sometimes grace a school lunchbox or catering platter. Nowadays, the fresh, slow cooked meat can be found piled high between two pieces of rye bread with Russian dressing, sauerkraut and swiss cheese – known as a Reuben sandwich.
The transformation of corned beef is thanks to influences from New York, where the Reuben sandwich is ubiquitous. Its origins are arguable but Katz’s Delicatessen is known for setting the standard. Sandwiches there, are filled generously with hot, fresh beef at a 5:1 ratio of meat to bread. In Adelaide you can find some solid reproductions at BRKLYN, The Flying Fig Deli and Sneaky Pickle.