Originally published by Two Thousand in 2014

I tried baking my own bread once. As I ate it, a solid 400 hours after I started the recipe, I thought to myself “I will never try this again”. As much as I love home baked bread, I love the spare time that comes with not baking it myself infinitely more. This embarrassingly lazy philosophy applies tenfold when it comes to making my own pasta. I would sooner eat the thick dust layer which has accumulated on top of my never-used pasta maker than I would even consider opening its box.

Thankfully there are people in the world who are really doing their bit, making pastas of all shapes and sizes from scratch so that losers like you and me can live the luxurious life we don’t deserve. One of these good souls is Mitch Orr, who you’ll find in the kitchen at ACME, the newest restaurant on the last corner of Bayswater Road.

ACME is a joint venture, an acronym started by four friends (Andy, Cam, Mitch and Ed) who you’ve probably seen behind the bar, in the kitchen or serving you coffee at various restaurants and bars around Sydney. Mitch in particular has jumped from kitchen to kitchen since his days at Duke Bistro, honing his pasta skills during stints at 121 BC and Buzo, where his monthly pasta degustations became the stuff of stomach-aching legend.

Some of the dishes from those degs have made their way onto the ACME menu, which contains seven pasta mains, each using a different type of perfectly made pasta. Stand outs include linguine with black garlic and burnt chilli, which tastes like an homage to mi goreng, clearly the height of luxury that all noodle dishes should be compared to. Also fantastic is the rich goat, nduja and olive ragu with wholemeal bucatini, and the malloreddus, which makes up for how hard it is to pronounce by being paired with prawn and old bay seasoning.

Before you even get to the pasta, make sure you order a few pieces of rockmelon and prosciutto, which elevates a simple Italian staple by coating the rockmelon in a dehydrated prosciutto crumb. It sounds fancy, but you still eat it with your fingers, just like you do the baloney sandwich – a fresh baked potato roll stuffed with mortadella and a terrific relish – and what is probably the best dish on the whole menu, the asparagus with brown butter. Just try not to lick the plate once you run out of asparagus. At the other end of the menu are three desserts, one has bacon, another hazelnut and the final a nashi pear sorbet, covered in rosemary meringue and the perfect cleanser after a heavy meal.

The drinks menu keeps it simple too, a few beers and champagnes, a changing selection of well chosen local and imported wines and four cocktails, one sweet with yuzu and shiso, another heavy with mezcal and lemonade. Best is the refreshing celery with rye whiskey and soda.

Service is friendly and personal, open like the ACME space itself. You can see right in to the kitchen and watch Mitch check Instagram as you eat your meal. The fit out is simple and stylish, welcoming and clean.

ACME is the perfect place for those of us who can’t be bothered to make their own pasta from scratch. Unfortunately, for those of us who can’t even be bothered to go out, they don’t offer home delivery yet.

Where
60 Bayswater Rd, Rushcutters Bay

When
Tues-Sat 5-10pm

How much
$12-$24 for a bowl of incredibly good pasta

Contact
02 8068 0932

Related links
Acme website

Originally published by Two Thousand in 2015

It’s a coming of age thing. When I was a kid the first thing I’d do after buying a Macca’s cheeseburger was take the pickle off and banish it to the furthest depths of the wrapper. As a teenager I worked out that if you put the pickle disc in the middle of the wrapper and then tugged at the edges it would shoot into the sky and get perfectly stuck to the ceiling. Now when I get a cheeseburger I’ll ask for extra pickles and then complain that there’s not enough of them on there.

If there is a hierarchy of pickles in 2015, McDonald’s thin circular efforts are pretty close to the bottom. At the top though? The king of modern day pickles has gotta be McClure’s. A few years ago they were just another infinitely better version of a thing that you could only get in fancy delis across America, but now the Brooklyn / Detroit based jars of greatness are pretty easy to find here.

These pickles are addictively crunchy, the kind of pickles that you can eat an entire jar of in one sitting without having just endured a painful breakup while living in a sharehouse with no job. The Sweet & Spicy pickles in particular are a quite life changing – the sweet smelling brine is alluring enough to convince even the lamest pickle sceptics to try one, who will then be rewarded with a mouth full of HOT HABANERO FIRE! Suck it, pickle sceptics! You’re the worst! Go order a McChicken!

Where McClure’s really shines is in their range of potato chips. The Garlic Dill Pickle flavour legitimately tastes like you’re eating a pickle with each chip – and if you go so far as to eat an actual pickle with your pickle flavoured chip it tastes like you’re eating TWO pickles with each chip! Science! For the ultimate pickle experience you can then dip your double pickled chip into a jar of McClure’s relish and wash the whole thing down with a bloody mary made with McClure’s considerably spicy bloody mary mix. Cheers to you and your now non-stop garlic vinegar breath. Who needs pashes when you got pickles?

How much
$17.95 a jar

Related links
See the full list of Australia retailers here

Originally published by Two Thousand in 2015

Menthol ciggies. Hours of brand new Joyride demoes. A paper bag half filled with mini cheeseburgers from Hungry Jacks. These were just a few of the great reasons to visit Dixie’s apartment, which up until a month ago was the hottest venue on Redfern St. A stone’s throw from Railz, Dixie would welcome all guests with a living room filled with mattresses and a PS3 filled with must-watch Don Bradman’s Cricket replays. It was the ultimate late night Redfern destination, until Redfern Continental opened up across the road.

The new venue from the team behind Arcadia Liquors boasts little in the way of cricket simulation gaming (not even Shane Warne Cricket ’99 gets a look in) but it has finally brought a decent schnitzel to the streets of Redfern, available in both the veal and chicken variety, the chicken being the juicier and therefore better of the two. The whole menu has an ‘Eastern Europe comes to Redfern’ vibe, where bratwursts with sauerkraut go hand in hand with a must-try lamb parpadelle.

You can see Dixie’s apartment from the street seating out the front and reminisce about the time that you bundled up his piles of unopened mail from the S.D.R.O. and threw them over his staircase – or you can head out the back of Redfern Continental for a drink in their awesome kind-of-secret cocktail bar. Dixie’s apartment may have a secret second bathroom that’s filled with cardboard boxes and without working lighting, but behind a plain door at Redfern Continental is a bar that drunker visitors may not even realise is there until their third or fourth visit. While the main restaurant is open, bright and busy – the bar out the back is dark, cool and has been described by writers who never went to Eastern Germany in the 1980’s as having a ‘1980’s Eastern German feel’.

I once got felt up by an Eastern German man in his 80’s at Dixie’s apartment, and while that never stopped me from coming back for many a kick-on at 4:30am on a Monday, Redfern Continental’s mix of weissbier and pasta might become my new Redfern St local.

Where
180 Redfern St, Redfern

When
Mon-Sat 7:30am-12am, Sun 7:30am-10pm

How much
$20 for a schnitzel n sides

Originally published by Two Thousand in 2015

Shortgrain, the bar space beneath Surry Hills’ Thai restaurant Longrain, shut its doors at the start of the year. Situated 90 seconds around the corner from the Two Thousand offices, we poured out a little liquor as we mourned not being able to buy the fried chicken wings / greens ten dollar lunch combo, then waited anxiously for the new restaurant to open inside the space.

First of all, the bad news, relevant only to cheap Two Thousand writers and their interns: the new restaurant doesn’t do lunch. They’re working on a takeaway dinner menu to launch later in the year. The good news? Pretty much everything else about Subcontinental, the new restaurant and bar beneath Longrain is good news!

While Shortgrain offered snackier versions of the Thai dishes served upstairs, Subcontinental changes it up pretty drastically with a South Central Asian menu, as the name suggests. While decent Indian food is hard to come by in the inner city, so too is decent (or any) Sri Lankan, Bengalese or Nepalese cuisine, and it all gets a look in on the Subcontinental menu.

The space hasn’t changed much, save for the portraits of smiling turbaned men which hang over each of the booths, watching you fuck up the pronunciation of half the dishes. The house made pappadums are great for snacking on as you sip on a G&T, something you’d never consider ordering before a round of curries, but after learning that there’s a different G&T on each night at Subcontinental, you get on board. Which begins a theme of realising what the restaurant is trying to do and just going with it.

The crisp Pani Puri aren’t quite as exciting as the ones you’ll find in Harris Park but, they’re probably the only ones you’ll find in the city. Filled with tamarind water at the table and eaten in one gulp. Ever seen buratta on an Indian menu before? You’ll see it on your plate with a light green sauce and herby orange salad and it’ll be gone before you even work out if it makes sense. If you order the pork belly curry expecting a soft brown mess, you’ll be surprised by an excellent piece of roast belly, complete with crackling, half-submerged in a dark and spicy broth. Order a Tandoori lamb cutlet and try your hardest not to pick the thing up and eat it with your hands.

While there’s a good deal of decadence on offer, it’s just as easy to keep things cheap and classic with a simple vege curry, a bowl of basmati and a chapati to eat it with. The addition of fresh, sweet pineapple to the raita makes it a must-order, and the biggest misstep on the menu (a beetroot pickle that tastes like little more than raw beetroot) is very easily remedied (there’s a classic mango & chilli pickle which is ten times better).

Subcontinental is a welcome addition to the series of Surry Hills streets that are forever half-closed due to road maintenance. It speaks volumes that the Longrain team were able to close and open an entirely new restaurant in about one tenth of the time that it’s taken the Sydney City Council to install a flowerbed.

Where
8 Hunt St, Surry Hills

When
Tues-Sat, 5:30-10:30pm

How much
Mains from $24