Haberfield used to be known only to locals (mainly Italians) who let the ignorant diners go to the better known but lesser in authenticity Leichhardt Italian Forum. My estimate is 10 years ago when people of Sydney started to appreciate real, authentic, quality food that is not pretentious (such as some so-called fine dining restaurants... I'll let KT comment on this) there was a foodies tour of Haberfield that opened people's palate to this previously hidden gem.
Damn you... because now I have to queue or book early to get a table.
We DDDs have previously been delighted by the beautiful biscuits, gelati and tiramisu of Haberfield. Since then we made unofficial visits now and then. As we missed out on Colefax chocolates and Pasaenella Cheese the first time round, it was decided that we revisit this little intersection of Ramsay and Dalhousie, and indulge again before yours truly fly off to Taipei for another culinary indulgence (and special DDT in Taiwan) for April.
First stop - Sulfaros. My favourite biscuit shop - melt in your mouth shortbread, light ricotta canoli, and sfogliatalle that sells out by about 11am on Saturday (see DDT September 2008 for details of these items).Almond and chocolate parfait - it looked tantalising but I had a lot of trouble with it because it was simply frozen creme with almond chocolate centre. Cat's tongue - thin crisp perfect for dipping in black coffee. Pistachio melting moment was VERY melt in your mouth, and VERY pistachio - really a top pick. I had another ricotta canoli anyway - still light and crispy and creamy.
Coffee was somewhat disappointing - Long black, lacking crema and aroma. At least it wasn't simply bitter and strong like some.
Next stop - Pasaenella - yes I know it's a savoury shop but cheeses are considered an after dinner treat, hence 'dessert'... right.... [KT: We visited GPO Cheese & Wine Room in July 2008 - it's allowed.] Walking in I was offered to taste a blue cheese, somewhat apprehensive as I'm not keen on strong blue cheeses, but it was a light blue creamy delight. Absolutely loved it! But I can't remember its name - just that it sounded like "cremeux" because it was intended to mean creamy. Also purchased a little tub of green Sicilian olives. Bonus point for the shop - employing an eye candy of an Italian heart throb.
Colefax chocolate serves rich hot chocolate with a complimentary chocolate truffle. Unfortunately the normal chocolate display (sculpted chocolate grand piano, for example) were removed for Easter themed displays - eggs all sorts and rabbit all sorts - so it didn't give me as much of a wow factor as my last visit. And having had Boon chocolate before ... sorry Colefax, your chocolates are just dull and unimaginative in comparison. But just across the road a new hand made chocolate shop opened this saturday - packed with customers - I will stop and indulge next time.
I intended to skip Pasticceria Papa's this time, but my companions insisted on stopping at this forever busy institution of Haberfield, so we did. My opinion of Pasticceria Papa's is that the biscuits are not as exquisite as Sulfaro's, cakes/desserts were average, but fantastic pistachio gelato and good espresso. This visit did not really change my mind one bit ... if anything, more disappointing as it reminded me why I didn't fancy this spot much at all.
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| I found the canoli shells a bit tough - maybe it was a bit stale? Or it sat in the fridge too long? Also VERY disappointed with the 'cream' beside the cakes - made of shortening, not fresh whipped cream. Given the successful business they run, surely than can afford to provide freshly whipped cream instead of this impostor?! |
We were too full to have any more food after this ... so we finished our day with just a taste of gelato from Dolcissimo's. And the lovely feeling that some lucky guy got engaged to his girl!
