Danks Street Depot, twEATup, Waterloo (Closed)

by dylan on May 19, 2012

Arkin, Simon & Jared in the kitchen

Arkin, Simon & Jared in the kitchen

Initially for our Fatterday finale (following breakfast at Three Blue Ducks and lunch at Chiswick) we were going to go to Ms G’s (finally!) to sample some of Dan Hong & Jowett Yu’s dishes and wind down the eating festivities. As usual our well laid plans were uprooted after serial Tweeter Karen (aka VanityFare1) mentioned she was organising a #twEATup on the same day as Fatterday.

Now let us see – a chance for a twEATup, a chance for yoghurt fed pig and a chance to visit Jared Ingersoll at Danks St Depot – there was no way we would ever be able to say no. Sorry Ms G’s, maybe next time. Being a relative newcomer to Twitter I didn’t know most of the tweeps who were coming to the dinner but that didn’t really matter as that is half what a twEATup is all about.

We arrived at the restaurant early (an hour early is pretty early) and got ourselves comfortable at the bar. The girls opted for a glass of the blanc de blancs they so loved from Cotton Duck while we boys couldn’t go past the Little Creatures Pale Ale on tap.

twEATup Pig Night – $100.00 per person including matched wines

  • Fromage de tete, roasted chestnuts, handmade butter and rye
    (Raventos I Blanc ‘de Nit’ Cava Rose)
  • Home cured pancetta, fried buttermilk, barley, fresh pears and witlof
    (NV Tenute Dettori Renosu Bianco)
  • Yoghurt pig soused in garum, dried then roasted
    (2011 Dandy in the Clos / Lucy Margaux Cabernet Franc)
  • Raw cauliflower salad / Fast cooked sprouts / Slow cooked celeriac / Lardo and paprika potatoes
  • Sheep’s yoghurt cream, blueberry meringue and wild fennel sherbet

While chatting at the bar Jared brought around some snacks for us. The chicharrón (pork skin crackers) were left over from their Filipino Bar Food Night that took place two nights earlier. They were insanely light and crunchy, so good, such a perfect bar snack to munch down on with a beer. After a short while crunching away at the crackling and with a few beers down the hatch a few more tweeps began to arrive and before long it was time for Karen to do some introductions. After the introductions (Karen doing well remembering everyone’s names) we were seated at our massive table and the festivities were about to get into gear.

Pork skin crackers

Pork skin crackers

Fromage de tete, roasted chestnuts, handmade butter and rye.
Raventos I Blanc ‘de Nit’ Cava Rose.

Making their way to the table first was the ‘fromage de tete’, rye, handmade butter and chestnuts. The ‘fromage de tete’ or ‘head cheese’ as it’s otherwise known tasted like any other terrine I’d sampled before; meaty, full of flavour and quite positively nothing like I imagined it may have been (after all, ‘head cheese’ doesn’t sound too appetising).

Fromage de tete and rye

Fromage de tete and rye

We made light work of the creamy, handmade butter with Cyprian black salt, smothering the slices of German style rye with it. The rye was a wonderful match for both the butter and the tasty terrine.

Handmade butter with Cyprian black salt

Handmade butter with Cyprian black salt

A highlight was the chestnuts, right from the oven and wonderfully warm they were so sweet and creamy.

Roasted chestnuts

Roasted chestnuts

Home cured pancetta, fried buttermilk, barley, fresh pears and witlof.
NV Tenute Dettori Renosu Bianco.

It was quite a funny thing to see 15 people all trying to set up the dish for happy snaps, each trying to style the photo in their own unique way. But with the twEATup motto of ‘shoot it, eat it, tweet it’ that’s what we were all up to.

Served up on a slender platter, the pancetta looked a treat – thick and deep red in colour. I made sure I got a bit of everything on my plate and jumped right in. I was amazed how the pancetta was firm and melt in the mouth at the same time. Salty pancetta, crispy pears, bitter witlof and the quirky fried buttermilk that had me thinking of chewy cheeses; it was textural bliss.

Home cured pancetta, fried buttermilk, barley, fresh pears and witlof

Home cured pancetta, fried buttermilk, barley, fresh pears and witlof.

‘Blood and guts’.

A quick venture into the kitchen revealed Jared plating up something that was not on the menu – an extra course. Filipino-style pork blood and intestines care of Dank Street Depot’s Filipino chef Arkin Barretto. It was a case of mind over matter for some, while one or two just couldn’t bring themselves to eat it. I like offal but sometimes it’s best not to think too much about it. Someone said it tasted like mushroom stew and in many ways they’re right. It was delicious and rich without being overbearing, a nice little surprise.

Jared plating the blood and guts

Jared plating the blood and guts

Blood and guts

Blood and guts

Raw cauliflower salad / Fast cooked sprouts / Slow cooked celeriac / Lardo and paprika potatoes.

The first of the sides to come to the table was the raw cauliflower salad, countless florets thinly sliced mixed with some super sweet corn kernels. A neat salad and I just loved the cresses sprinkled on top to give a nice herby touch. Next up were the spuds, much to Em’s delight. Fried in lardo and super crispy on the outside, I thought the paprika was awesome and after biting in the centre was super fluffy and ever so tasty. After the first two sides came out the pièce de résistance arrived and everyone just seemed to stop what they were doing and pay Jared and the pig their full attention.

Raw cauliflower salad

Raw cauliflower salad

Apparently there were two other sides served up and I somehow missed both of them (missed photos of three of the sides to be precise). I was told the fast cooked sprouts were slightly mustardy with the fast cooking allowing them to remain nice and firm. The celeriac was slow cooked to create a soft and creamy slab of goodness. Since there were no photos on my part I can only assume I was up and around gas bagging and by the time I returned to the table all evidence of the dishes had gone. Oh well, maybe next time.

Sides

Fast cooked sprouts, slow cooked celeriac, lardo and paprika potatoes - Photos courtesy of Chanel from catslovecooking.com

Yoghurt pig soused in garum, dried then roasted.
2011 Dandy in the Clos / Lucy Margaux Cabernet Franc.

Brought from the kitchen and placed centre stage, the yoghurt fed suckling pig was definitely the star of the show and looked spectacular. Everyone took their time to admire what was before us and after a few words from Jared he made the first cuts to reveal the impressively tender meat.

I sparingly plated up some pork for both Lex and I with a small piece of skin, a few portions of meat and just a light squeeze of lemon. We were both feeling the weight of the day’s food and sadly could only pick at the amazing pork. Rich, soft, chewy, tasty, so many things rolled into one. It was nearly the crispiest crackling ever created and the meat was just melt in the mouth beautiful.

After the rush of the pork everything calmed down a little and it was back to the wine and conversation. But by this stage of the night it was definitely more wine than anything else at the Fatterday crew end of the table as we were feeling the effects of 14 hours of eating and drinking.

Yoghurt pig soused in garum, dried then roasted

Yoghurt pig soused in garum, dried then roasted

Cucumber, kaffir lime and cucumber vodka sorbet.

Another extra course was the palate cleanser. Refreshing cucumber sorbet with a twist of vodka and great little hit of kaffir lime to really make it shine and prepare us all for dessert. I am loving the recent spate of good palate cleansers I have had.

Cucumber, kaffir lime and cucumber vodka sorbet

Cucumber, kaffir lime and cucumber vodka sorbet

Sheep’s yoghurt cream, blueberry meringue and wild fennel sherbet.

This has to be one the most unique desserts ever. This was the second time we’ve had it (the third time we’ve seen the wild fennel sherbet in one of Jared’s desserts) and each time it has been a winner. We all loved this at Cotton Duck and were so glad it came over to Danks. Everyone at the table absolutely adored it. Tart, creamy, sweet and sharp. Superb.

Sheep’s yoghurt cream, blueberry meringue and wild fennel sherbet

Sheep’s yoghurt cream, blueberry meringue and wild fennel sherbet

The day certainly finished with a bang. A massive thanks to Jared, the host who can boast the most roast… or something like that. Secondly thanks to Karen for organising such a cool twEATup and of course cheers to all the other tweeps we met on the night.

And that was it, our first official Fatterday was brought to a close, we were all stuffed to the brim with food and wine and bed was definitely calling. Until next time.

Danks Street Depot
1/2 Danks Street
Waterloo NSW 2017
(02) 9698 2201
Danks Street Depot Website

Danks Street Depot on Urbanspoon


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{ 2 comments… read them below or add one }

Miss Piggy June 11, 2012 at 10:33 am

I’m so sad to have missed this – looks like a wonderful dinner. I’m wondering if I would’ve enjoyed the “blood & guts” stew…I’m one of those wowzers who can’t quite get her head around too much offally stuff.

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Mr O June 11, 2012 at 6:17 pm

The blood and guts was great! I demolished about 5 plates of it.

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