(Editor’s note: I will be bacon puns throughout this entire post. You’ve been warned).
Shortly after the events of the Canley Crawl, the Sydney Food Blogging community yearned for more action from the food blogging Avengers.
There was still so much food to be eaten, drinks to be had and photos to be taken.
Another team was needed.
We threw the food blogging signal in the sky and a bunch of us responded. Nessy Eater with her lack of cleanliness, Milkteaxx added her Chatime remix, SimiLicious came out of self-imposed retirement, Crystal from Instagram emerged from the internet and Wowzou from the never aired tenth season of Scrubs came with a +1.
There was a lot of Swine in the aether, and a company was needed to conquer it.
With our all star team assembled, we were prepared to lay waste to whatever slop was laid in front of us.
Fortunately, the food was far from being pig fodder and we attacked them with vigour worthy of wild boars.
I really enjoyed this appetiser. There were a lot of dynamics in play which can end disastrously but didn’t in this case.
There was a strong balsamic influence throughout this dish and the grapes really influences the sour punch. It wasn’t completely H.A.M. but only those with dead taste buds would fail to notice it. The actual tail itself was good, I was expecting to be chewy (cause I didn’t read the menu) but it lived up to its crispy description.
The strong tang/spur dimension really got my taste buds going.
I rarely comment on the presentation of food because my cooking resembles trough food.
However, I have to make an exception for this. I loved how the colours just popped out at you. It just came across like a very inviting dish; kind of like the opposite of all the kids in my school who conveniently forgot where I lived when sending out birthday party invitations.
Then again, our parents always told us not to judge people based on their looks and reminded us it was how they tasted that counts.
This dish would’ve been so good if the capers weren’t saltier than the Pacific Ocean. Subtract the capers and this dish is a palette cleanser all star. Watermelon is like the fruit equivalent of bacon as it just goes well with so many things.
Great chips. I loved the breadth and how solid these chips were without sacrificing crunch. The rosemary salt was amazing and I can’t believe it’s not used in all classy restaurants that offer chips.
I sort of hogged these. I’d say sorry but I’m not.
Piggybacking on the momentum of the starters was this crackling main.
The key component of great pork belly is how good the crackling is. Yes, the fat later of the pork is crucial as well but good crackling tends to elevate the dish to a ‘pigs flying’ tier.
Yes, this cut of pig was fly.
Every layer was just perfection with crackling that was salty and sweet at the same time. This is the new standard that all pork belly is held to.
Ahhh, the reason we’re all here.
I was actually under the impression that we’d be ordering an entire pig since we had gathered seven people but we got a small portion instead. Fortunately, the person carving this bad boy up gave me a relatively large serving and I got to enjoy the roasted remains of Babe (sorry about your childhood).
The meat was incredibly succulent and is a reminder of how sporktacular pork is at a high level. At their best, beef is probably better (wagyu/kobe) but roast pork is a proud number two. The crackling on my portion wasn’t as crispy but it was still delightful and my mind was fantasising about dates involving serenading, dancing and pignics with this slice of pork.
I have weird thoughts.
Here’s the TL; DR for everyone who prefers eating with a spork over a fork.
– Make sure you check out all the blogs of the new Food Blogging Avengers. This won’t be the last time you hear about all of us in the one place.
– This is not an ideal place for someone that is allergic to pork.
– If you’re not? This is one of the best places to pig out in Sydney.
***
Swine & Co, CBD
16 O’Connell Street, Sydney
Hours:
Sunday | Closed |
Monday | 9:00 am – 12:00 am |
Tuesday | 9:00 am – 12:00 am |
Wednesday | 9:00 am – 12:00 am |
Thursday | 9:00 am – 12:00 am |
Friday | 9:00am – 12:00am |
Saturday | Closed |
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HEY where’s my invite???? =)
The food looks really good though. This place has been on my list for some time now, I really should go check it out.
I didn’t organise it!
I’ll make sure to throw the signal up next time there’s a gathering x)
ahaha i sensed another joke in the 2nd last line of the post 😛
You know I love bacon jokes.
so much porky goodness…>.< :p
Sporktacular stuff, can’t deny it.
So when will I get a taste of this food-blogging-avengers thing? And keep the bacon jokes coming.
I’ll make sure to clue you in the next time we pig out =D
Looks like the food-blogging avengers aren’t so easily disbanded. Good work!
I wonder why Swine & Co has such a terrible Urbanspoon rating, yet most bloggers seem to love it…hmmm #CognitiveDissonance
I was so surprised by the Urbanspoon rating.
It’s like how I loved Spy Kids as a child and saw that it was only a 5.4 on IMDB.
When I see these conflicts, I introspectively take a look at myself…then I shrug and take another bite of that pork.
The best taste buds are our own 😀
Hey man, what we do is completely objective.
Taste is universal.
Heh.
*strong, hacking, wheezing coughing*
😉
Thanks for the credits iFat ;D
I will definitely go back again and eat the rest of the pork lol 😛
Thanks for the credits iFat ;D
Will definitely go back again and eat all their pork lol 😛
BACONNNNNNN ♥
Oh man, what a colossal fool I feel like for never setting foot into THIS delicious-looking eatery while I was still in Sydney. That eggplant… those NUGGETS! Y-u-m! I’ll definitely have to give it a whirl (and with an empty stomach, because I want to try *all* of these dishes!) in the future 🙂
P.S. You are hilarious, your blog is consistently awesome and I’m possibly the rudest reader ever for only (after months of perusing) finally leaving a comment today. Keep up the excellent work!
Oh snaps, thanks for being so kind!
They also have vegetarian peking duck that I’ll be trying soon, I’m sure it’ll be ducking amazing ;D