June News
With winter finally here the heaters are up & running so you can stay toasty warm on the crisper mornings! I’ve noticed that even as the weather cools, so long as it’s not raining, people are still preferring to sit outside! We are also lucky that even if there’s a cooler southerly blowing we get great protection from the building, so it is quite pleasant sitting in the sun!
We’ve had some time to try some new produce as well. In our never ending quest to bring you the best produce, we have decided to use Barossa Fine Foods for all of our smallgoods including sausages! They have an awesome reputation & have won many awards for their produce including being recognised as producing the best bacon in Australia! We’ve also sampled some fresh honeycomb recently which we’ve ordered, & it is absolutely delicious!! We’ve been enjoying it on the crusts from the ends of our fresh cut sourdough! It has also been awesome on the vanilla polenta porridge with buffalo yoghurt & banana!
We now have a lunch special running Monday to Friday. It is a set price which includes a meal & drink, which will change from day to day to keep things interesting for us & for you, & will include everything from ragu’s, sandwiches, shanks, soups & salads. It will be $10 takeaway or $15 dine in. I will run it from my mailing list & also through twitter. If you are interested, follow us on twitter (@alleybreak) or facebook, or drop a business card in the bowl on the counter & we will add you to our mailing list.
Mecca has been roasting us some amazing single estate coffee’s. From a Colombian, Tanzanian, Nicaraguan, Honduras, Ethiopian’s & even an Australian one. Try one today, talk to the boys behind the machine, or as Tanvir calls himself the machine behind the machine about whether it’s better black, in milk, or short. You’ll notice behind the coffee machine, we now have a ditting grinder, so we can easily grind coffee for your needs at home.
With July coming we have some big things planned! As part of Bastile Day (14th July) we are going to run a host of French themed specials & possibly even a Bastille dinner &/or Christmas in July dinner. We will also be part of Mushroom Mania which is the national month for mushrooms, which will see some more mushroom dishes gracing our menu & specials!
There has also been discussion about what my/our philosophy is/should be. I am not a huge fan of restaurant/cafe philosophy as most harp on about how they use the best & freshest ingredients available to them etc. which we do! After thinking about what ours would be, to be honest our philosophy is probably a very selfish one. Buy the best ingredients & produce that we can get our hands on & cook with them the food we enjoy eating. Hopefully you all will enjoy them as well! For those who know me I live for food (as most of us do). I would live by the term “have car will travel for food” (& red wine) or “life is what happens between meals!” If you think that you have a great produce supplier that we could use we would love to chat, or even if you just want to sit down & compare notes on the places you enjoy to go & eat I would happily partake in that conversation also!
P.S. Meat classes will run weekly from 23rd June. See Nick for details!
