Thursday, 21 May 2015

Bacon and Egg Breakfast Pies [Recipe]

The most important meal of the day?
Bacon and egg breakfast pies

Not for me. But these days, it's been more important than usual.

Before I go on raving about how easy the recipe is, let me just disclose that I am feeling quite guilty for 'abandoning' the blog for a month. It's been a great month though: graduated from university, surrounded by great people, new full time job (MASSIVE YAY ON THIS ONE), and mother came to visit.

With all these blessings around me, it's hard to even open my computer and watch Game of Thrones, let alone edit 20++ photos and constructing a proper and enjoyable blog post. I'm not gonna say I'll promise more posts after this, because blog has to take the back seat with all the new job and whatnot but I'll definitely try my best!

Why? Because it's IRENE'S GETTING FAT!'s 4th anniversary!!! Truly, THANK YOU ALL. I think this is the longest commitment I've made to something in my whole life so far. This little space of mine full of rants, screams, excitements, and raves about food; it's been four years?? Whoa. Just whoa.

Anyway. Back to these squares of amazing breakfast.

While other food bloggers have been stuffing themselves with an army of burger joints, food trucks, and all amazingness in Sydney's food scene, I've been spending most days (usually tired from work) at the guy's place sharpening my knife to cook something I've never tried before. Although I'm drowning in sea of jealousy looking at my Instagram feed, it's nice to know there's a roast chicken bubbling away in the oven while sitting on the comfy couch grabbing another slice of cracker with some creamy brie on it.

Breakfast was getting boring though. While I'm used to have various items for breakfast like nasi uduk (or nasi lemak) and Indonesian's bubur ayam (chicken congee) back home, he's all about bacon and eggs. After about five days straight of simple bacon and eggs (not that I have problem with bacon. Oh no.) I decided we need to pick our game up a little bit. Some research and I landed on Drizzle & Dip which has absolutely amazing photography. The pictures I took for this post are also inspired by the original posting.

So this happened. Too easy, I made it when I was half-awake.

Puff pastry - before

Puff pastry - after


Bacon & egg breakfast pies
Recipe from Drizzle & Dip

  • 250g square of ready rolled puff pastry
  • 4 free-range eggs
  • 2 large brown mushrooms, sliced (I forgot to include this one)
  • 1/2 cup mature white cheddar, grated
  • 6 - 8 slices of streaky bacon
  • cherry tomatoes (optional)
  • Fresh thyme leaves to scatter
  • Dried smoked chilli flakes (optional)

  1. Pre heat the oven to 180C / 350 F
  2. Cut the puff pastry into 4 squares and place on a baking tray lined with baking paper.
  3. Score a 8-100mm rim inside the pastry, cutting about half way through the pastry and bake for 10 minutes until puffed up and just starting to turn golden brown.
  4. Fry the bacon a non-stick pan until crispy, drain and set aside.
  5. In the same pan fry the sliced mushroom (if you have it) in the bacon fat, adding a splash of olive oil or a knob of butter if it gets too dry. Set aside.
  6. Remove to pies from the oven and push down the inner cavity part carefully so that you create a raised rim with the sides o f the pastry. Gently arrange a few fried mushrooms on the bottom and around the sides. Top with the grated cheese, and place the bacon around the edge. Break an egg into the middle of each pie, return to the oven and bake for a further 10 - 15 minutes until the eggs are cooked.

Please note that instead of making rims, I cut bars of puff pastry and surround the squares with them. It's easy and the eggs manage to stay inside the pastry vessels.

I also forgot to get mushrooms this time. I've made these again a couple of times and mushrooms is almost compulsory for me. Their juicy burst is absolute bliss in the morning.

In they go!

They taste great. That's an understatement.

Saltiness of the bacon, creamy yolk, melty cheese, squishy and sweet baby tomatoes; all plunked into the crispy puff pastry. It makes a fancy-looking breakfast which only take less than 30 mins to cook.

End product - bacon and egg breakfast pies

It makes an awesome breakfast, I'm telling you. Great idea for breakfast in bed too, don't you think?


Breakfast game is strong nowadays. Mine needs to get stronger!

Thank you again for all the support all this time you guys. Cheers to more years of blogging and making you drool to come!

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Monday, 20 April 2015

Brewristas, Glebe - Sydney

The balls alone are worth the visit.
Kevin's Balls from Brewrista

What balls, you ask?

Before you plunge your mind into the gutter, let me explain. Brewristas is a new-ish café in Glebe, specializing in cold brew and delicious food. The balls are just a part of it.

This post is long overdue, but I'm sure they're still as awesome as when I paid them a visit, if not better.


The interior is spacy, elegant, and absolutely snug. The lighting isn't the brightest, but scoot to the outdoor seating on the further side of the place and you can enjoy more rays and breeze. There are also a chalk board and a swing to play with!

Indoor seating

Outdoor seating

We were joined by Simon, the head barista, who worked his magic behind the coffee counter with all of the fancy machines. This man definitely knows what he's doing.

Hi, Simon! (@coffeeguru_)

We didn't get to try the Brewmonade, which is an interesting mix between cold drip and lemonade (how awesome does it sound?) because they were running out of it on the day.

Brewmonade - $10

We had some sips of the Brewtea instead, a mixture of cold drip coffee and cold drip tea. It was unlike nothing I have tasted; the tea was the subtler half, although it toned down the strength of the coffee. I am not a coffee drinker, but coffee connoisseurs would definitely rave about this one.

Brewtea - $10

Simon recommended the Vietnamese Ca Phe Sua Da (Vietnamese iced coffee) as 'it tasted like dessert coffee', and I was sold. Even the making of it was quite theatrical, and the result was even better.

Vietnamese iced coffee making

After a bit of stir, it became a drink that was not short of amazing; creamy, sweet, with a whacking presence of the strong and fragrant coffee.

Vietnamese iced coffee (ca phe sua da) - $5

We started off with something that had taken Instagram by storm when they first made introduction: Kevin's balls. These balls were definitely a highlight, deep fried crunchy balls made from ramen noodles, filled generously with pork belly, kimchi, tofu, and sweet potato, with some splodge of the spicy mayonnaise. The firm, crispy jacket made a good contrast of softer innards, and I just couldn't have enough of the tender pork belly.

Kevin, I love your balls.


Kevin's Balls - $10

For something heavier, go for the Porky Pig's Hotteok, a genius fusion of Korean and Western, with the use of one of my favourite Korean street food ever: hotteok. It's pan-fried pancake filled with peanuts, cinnamon, and sugar, although in this version they use honey and jam as the filling. The idea of using them as buns for crispy bacon, rocket, poached egg, spicy guacamole, and mango & habanero mayo is pure brilliant.

I am not even a big fan of sweet-savoury combo (chocolate-covered potato chip? Yuck), but this one went straight to my favourite list.

Porky Pig's Hotteok - $15

The Grilled Eggplant Stack was surprisingly filling despite it consisting of mostly vegetables. I am not the biggest fan of pumpkin, but the sweetness of it, combined with the smoky eggplant and grilled zucchini, along with tangy dressing and tiny bocconcini, made the whole plate work wonderfully. Especially with a handful of chorizo on the side.

Grilled Eggplant Stack - $14

We had to choose between the normal Nutella Frappe or the Ultimate Nutella Frappe, and of course we went to the latter, because we could never had enough Nutella. It came to the table in such a dazzling appearance, with a spinning top of espresso cream. The rich and splendid drink was a dessert on its own; an intense mix of Nutella, ice cream, espresso shot, chocolate sauce, and some ice.

Thanks for the shout, Simon!

Ultimate Nutella Frappe - $7

By now you should be planning you trip to Brewistas already.


Currency: $1 = IDR 10,000

Rating: 4/5 (Recommended)
Really great and cosy ambiance, good and unique food with great coffee selections, service is excellent, price is reasonable.



73 Glebe Point Rd  
Glebe, NSW 2037

Phone: 0423 491 199

Website: Brewristas
Facebook: Brewristas

Brewristas on Urbanspoon

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Monday, 30 March 2015

Kefi Souvlaki Bar, Kingsgrove - Sydney

Easy and cheerful.
Pork gyro - $8

Let me introduce you to Kefi Souvlaki Bar. A petite place with minimal seating but offers maximum joy and satisfaction. The souvlaki place is right next to the tavern, where alcoholic drinks can be purchased.

This visit was done few months ago, and I still remember myself getting drunk over a bottle of Corona. Just ONE. The girls had to drag me to the car.

There must be something wrong that night. Surely I am not that bad in drinking.

... right?

Kefi, Kingsrove

Small and limited interior

Kefi is commanded by Chef David Tsirekas (ex Xanthi and ex Perama). The kitchen is paneled by glass, torturing hungry customers with spinning meat on the spit and grilled skewers while waiting for the order.

Right next to the counter is a fridge full of ice cream tubs, and we had such serious talk about should we or should we not get some as we already had 1L tub of Messina back home.

Meat on the spit

Skewers on the grill

They specializes in gyro (pronounce yee-ro), which refers to the grill meat on the spit that's served inside a pita bread with a party of onion, pickles, tomato, sauce, and many more. Here, fries/chips joined the fun inside the fluffy, smoky pita.



Gyro making

Among the four of us, we shared five gyros and a side of feta and oregano chips. The meal was filling and super enjoyable.

Feast of queens

The pork gyro (title picture) was pretty awesome with juicy and succulent pork surrounded by handfuls of salad, chips, and tangy tzatziki and creamy mayonnaise. The chicken version of it was no inferior either, with generous amount of tender shredded chicken.

Chicken gyro - $8

Pork belly baklava was the more interesting star of the night, with the show-stopping pork belly pieces complemented by crispy shatters of filo pastry. It did get a little bit too sweet after a few bites, but we still polished the tray clean.

I love how they put sauce in perfect amount, preventing the whole troupe to be dry without making it soggy.

Pork belly baklava - $9.5

Soft shell crab gyro option is there for those who love their seafood. Their fried seafood, to be exact. And that would be me.

It was my second favourite of the night, with crunchy shell of the crab contrasted by the sweet flesh. Combined with the fresh mixture of greens and pickles and slather of mayo inside the sturdy pita. Winner, winner.

Soft shell crab - $9.5

Talking about favourite, the Bifteki was the real highlight of the night for me. It was a mouthwatering festivity of lamb, beef, and pork mince cooked over the coals, served with shredded pickled red cabbage, carrots, and some sweet chilli tomato sauce, tzatziki and crushed pistachio.

It was an interesting crowd of contrasting texture, zingy hints from the pickles, and blasting flavours from the grilled meat, which had some fiery tinge. It was very flavorsome and truly mind-blowing.

Bifteki - $9.4

The addictive feta & oregano chips settled our carbs intake for the day. Very recommended; fragrant oregano does not go wrong with the salty feta and crunchy chips.

Feta & oregano chips

Most customers come with takeaway orders but take one of the seats there for utter enjoyment of eating gyro while watching the cars go by. Next time, I'm ordering the desserts!


Currency: $1 = IDR 11,000

Rating: 4/5 (Recommended)
Great and humble food, great service, price is reasonable, good and casual ambiance.



231 Kingsgrove Rd  
Kingsgrove, NSW 2208

Phone: 0403 669 663

Website: Kefi Greek Tavern
Facebook: Kefi Greek Tavern

Kefi Greek Tavern on Urbanspoon

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