The Dip, Everlasting Hot Dog Recipe

Originally published by Two Thousand in 2014
Intro by Hayley Morgan

Haven’t you heard? Levins and Bianca have decided to shut up shop at The Dip. Saturday July 12 is their last night, which is sad but also a time for cool celebrations and the return of the best specials they’ve ever chalked up: the Watermelon and Bacon Burger, the Ribwich, and the Gangsta Boo. Next Tuesday July 1 they’re even laying out a Greatest Hits Banquet! There’ll be Pulled Pork Nachos, the Young Cheezy, the DFC, Mac & Cheese Balls, Deep Fried Pickles (aka a reason to live), Lev’s Dawg, Chili Fries and ice cream for dessert (we can’t tell if the Chili Fries and ice cream are two separate things, but wouldn’t be surprised if they aren’t). To celebrate the life of The Dip, Levins has shared the recipe for an everlasting hot dog. It’s poetry, man.


1 heaped tablespoon of Levins
1 jar of Bianca
0 grams restaurant experience
40,000 kosher frankfurts
40,000 hot dog buns
10,000 litres American mustard


In a small Kings Cross nightclub, introduce the tablespoon of Levins to the jar of Bianca. Combine together until a relationship develops.

After 3 – 4 years, remove Levins and Bianca from Kings Cross and use their 0 grams of restaurant experience to open a restaurant inside a newly refurbed Small Club in Sydney’s CBD.

Take one kosher frankfurt and explain to a customer that while you use delicious kosher frankfurts for your hot dogs, you’re not actually Jewish. Try to hide the fact that you sometimes wrap the frankfurts in bacon from your kosher butcher.

Burn your hand repeatedly as you steam a hot dog bun in a dodgy dumpling steamer. Refuse to upgrade to a better quality steamer at any point in the future. Tell your permanently burnt fingers that a steamed bun is absolutely worth it, even though every idiot blogger complains about the buns being soggy, not crunchy like the hot dog buns at fucking Snag Stand.

Drown all your sorrows in American mustard.

Repeat steps 3 to 5 40,000 times. Be regarded as a hot dog king. Name the most popular hot dog on the menu after yourself. Have permanent mustard breath. Talk about hot dogs on national radio. Release a book about hot dogs. Talk about the book about hot dogs on international radio.

Become a hot dog. Begin to eat yourself. Regrow each bite infinitely. Be everlasting.

Xmas Breakfast Baloney Sandwich recipe, by ACME’s Mitch Orr

Originally published by Two Thousand in 2014
Illustration by Kat Sum

ACME is probably our favourite new restaurant that opened this year, so we were stoked when head chef Mitch Orr made us an extra festive version of one the greatest (and most photographed) dishes on his menu, the baloney sandwich.

Mitch told us that this is a breakfast sandwich, but we think it’s perfect for eating at any point on Christmas Day. In fact, we plan to eat one at breakfast, one at brunch, one on the way to Christmas lunch before serving a platter of them during lunch, then – well, you get the idea. These are monumentally good and we’re going to eat a shitload of them. Thanks Father Mitchmas!

Mitch Orr’s Xmas Breakfast Baloney Sandwich

For the glazed mortadella:

50g per person mortadella
wholes cloves to stud
100g brown sugar
80ml maple syrup
80ml honey
1 tablespoon Dijon mustard
60ml whiskey

Mix the honey, maple syrup, sugar, mustard and whiskey together.

Stud the mortadella with the whole cloves as you would a leg of ham.

In a pan over medium heat fry the mortadella in a small amount of butter, add the honey mix and lower the heat. Keep spooning the glaze over the mortadella until it’s reduced and sticky. Remove the mortadella from the pan and portion.

For the Potato Bread:

6g dry yeast
55g sugar
185g milk
1 whole egg
1 egg yolk
6g salt
120g potato puree
500g bread flour
75g butter

Bring all ingredients out to room temp.

Heat the milk and potato puree in a pot until it reaches blood temperature. Whisk a little to break up the potato puree.

Place the sugar and yeast in a large kitchen aid bowl. Add the milk and potato. Whisk lightly and leave until the yeast activates and the mix becomes “spongy”.

Whisk in the eggs.

Add all the flour and salt to the kitchen aid bowl.

Using the fold/knead sitting work the dough until the sides of the bowl become “clean” (you may need to remove the dough and need it by hand if the kitchen aid becomes over worked).

Add the butter and repeat the same process (again, you may need to work the dough by hand).

Keep kneading the dough until it is smooth and shiny, about 10-15 minutes. The dough should feel like someone shoulder. Allow the dough to rest for 10 mins covered.

Portion the dough into 30g pieces. Roll into balls, keep your hands lubricated with olive oil. This prevents the dough drying out.

Place the balls onto a baking tray lined with baking paper. Allow the dough to prove. When pressed the dough should spring back about 25% of the way.

Bake at 175 for 15 minutes (we do this in a fan forced combi oven, it may take longer in a home oven). The buns should be soft, fluffy and golden.

For the Tomato Ketchup:

1 clove garlic
1 bayleaf
pinch of coriander seeds
cinnamon quill
85ml malt vinegar
40g brown sugar
500g tinned san marzano tomatoes
Tabasco sauce to taste
Salt to taste

Put everything except salt and Tabasco in a heavy based pot and bring up to boil. 
Turn heat right down and let the sauce reduce for a few hours, stir occasionally.

Remove the cinnamon quill and bay leaf. Blend the sauce until smooth. 
Check the consistency and reduce more if needed.

Once reduced to a nice thick consistency season the ketchup with Tabasco and salt.

To serve:

Fry one egg per person. Keep the yolk runny. Trim the edges of the eggs so they will fit inside the potato bread.

Tear open the potato bread, lather with ketchup, stuff with glazed mortadella, add the fried egg, squirt more ketchup, close bun. Shove in face.

Serve with eggnog and a side of candy canes.


A recipe I wrote for Sopaipillas with Fried Chicken got put up on the Thump website with a cute lil’ interview.

I submitted some of my favourite take out spots in Sydney for this tasty article on YOLO.

I made a playlist of my favourite Waka Flocka Flame songs just in time for him to cancel (“postpone”) his Australian tour.