Feature

Monday Munchies: May 9th – Have Your Say

Welcome back to another edition of Monday Munchies. This week we’re revisiting a local favourite, checking in with an old friend to see his new delivery menu, stopping off at a few new restaurants along the way, and casting our vote for the all-important OAK Milk Flavour Generator competition. Let this be your excuse to explore something new in your local area or take a road trip and check out the delicious offerings abroad.

You’ll also like:
Monday Munchies: May 2 – $5 Fried Chicken Burgers
Monday Munchies: April 11 – Seafood Sundays and Live Sessions
Monday Munchies: March 21 – Seltzers, Smash Burgers, and Street Parties

Jungsung

Image: JungSung

We Head Back to Our Favourite, JungSung

Jung Sung Contemporary Korean is a fine dining restaurant serving up some of our favourite modern Korea-Australian meals in Sydney. While we’re regulars, we HAD to head back in to check out Head Chef Insup Kim’s brand new Spring degustation. As expected, not only is the food visually stunning (thanks to careful construction with fresh locally sourced ingredients), but it’s exclusive and delicious.

The spring menu starts from $105 for 4 courses, but we had to try the 6-course degustation with matching wines ($215pp). Every dish on the menu is familiar, yet unique, think Trevally with apple, horseradish, and citrus, or our favourite, the MB9+ Wagyu Beef with Nuruk aged ddeokgalbi, 10 years old soy, hazelnut, and brown rice vinegar. If you’re looking to indulge with your partner, family, or friends we couldn’t recommend JungSung enough.

Check it out

Oak flavour generator

Image: OAK

OAK Wants Your Vote

It’s that time of the year people.

With over 50,000 hopeful Aussies entering their mix via the OAK Flavour Generator for a chance at glory, OAK has revealed the two creators that will battle it out for the win. Meet Dan, Erin, and their full-on flavoured milk dreams – which you can help make come true.

Available right now, Dan’s Cherry on Choc and Erin’s Mum’s Caramel Slice will be hitting shelves for Aussies to get their grubby mitts on, taste and cast their votes online to crown the ultimate winning flavour. The two creators will battle it out for their mix to become Australia’s favourite new OAK flavour, with the winner taking out a $10,000 jackpot and (more importantly) ultimate bragging rights. Check out the link below for more information. Wondering where to find the flavours? These limited-edition options are available at Coles right now, and Woolworths from 16th May 2022.

Check it out

The fish butchery

Image: The Fish Butchery

Josh and Julie Niland Announce Fish Butchery Delivered

Josh and Julie Niland are excited to announce the launch of Fish Butchery Delivered. For the first time their dry-handled, restaurant-quality fresh fish, seafood, sausages, charcuterie, condiments, soups, easy dinners and meal kits will be available for delivery direct to customers’ homes.

If you’ve been lucky enough to dine at the fish shop, you’ll be familiar with the offerings, including; the Cheeseburger Party Box, which makes four Double Yellowfin Tuna Cheeseburgers with Murray Cod Bacon, Chips & Seaweed Salt, and the Mt Cook Alpine Salmon Wellington with Dutch Cream Potato Puree and a Sour Cream & Chive Sauce. Fish Pies, Murray Cod Sausage Rolls, Royal Red Prawn Dumplings, and Murray Cod Fish Fingers are just some of the meals available for easy dinner offerings (updated weekly).

Orders can be placed a maximum of one week in advance to keep the menu unique and hyper-seasonal. “If we receive some beautiful King George Whiting from Bruce Collis in Corner Inlet we want to have them butterflied, crumbed and online that day for our customers,” says Josh.

Orders can be placed online now for delivery starting this Friday, 13th May at fishbutchery.com.au

Delivery: Sydney Metro
Regularity: Once a week on Fridays.
Cut-offs: The Tuesday before the Friday delivery.

Check it out

Lilymu

Image: LILYMU

Lilymu Launches Lunch Sessions

Parramatte favourite, Lilymu, is dishing up a limited-edition menu every Sunday featuring delicious dim sum and new cocktails, alongside live DJs bringing the tunes while you dine. Aptly named Sanook Sunday’s (Sanook translating to ‘fun’ in Thai) the mammoth month of activity is paying homage to the already humble blend of East meets West under the Lilymu brand.

Executive Chef, Brendan Fong, with the help of his right-hand man Head Chef Bass Kumponthanatat, will roll out the must-try menu, think delicious options from Beef rendang and mozzarella spring rolls, to mud crab and scallop dumplings, tom yum prawn dumplings, and live pippies in Lilymu XO sauce. Four Pillars will be providing the drinks with Yuzu Gin added to the core range.

If you’re yet to frequent Parramatta Square’s revamped dining precinct, let this be a not-so-gentle nudge to plan your weekend around Lilymu’s limited-time-only offer launching in May. Sunday Sessions will be held every Sunday through May from 12-4pm.

Located in: 3 Parramatta Square
Address: 03/153 Macquarie St, Parramatta NSW 2150

Check it out

Cucina porto

Image: Samantha Rose

Cucina Porto Launches Autumn Menu Inspired by the Regions

Cucina Porto (located in The Star Sydney) has launched a brand new autumn menu featuring dishes originating from all over Italy’s beautifully diverse regions. While the restaurant’s menu is traditionally inspired by Executive Chef Martino Pulito’s upbringing in Puglia, the new menu heroes his travels throughout his homeland, featuring a combination of seasonal vegetable-led dishes, and sustainable produce jam-packed with flavour and traditional and warming recipes, all perfect for the cooler weather.

“I want guests to feel like they are travelling around Italy on holidays, tasting the food from the regions. Whether it’s linguini and cuttlefish from the south, beef ragu or gnocchi from the north, we’ve wanted to showcase the diversity of flavours and dishes found in Italy with this new menu,” said Pulito.

Think starters such as; mortadella from Bologna, white anchovies from Puglia and prosciutto from Parma. Seafood favourites include; Mooloolaba king prawns served with Aperol butter and ‘ndjua crumb, and Abrolhos Island scallops with tomato juice infused, apple and smoked caviar. Of course, there’s also a kingfish crudo served with sweet olives, green caviar, and orange and lime dressing. Fresh, light, zingy and the perfect way to start a meal, Pulito says the kingfish is his favourite addition to the menu (and a must-have in our eyes).

Check it out

You’ll also like:
Monday Munchies: May 2 – $5 Fried Chicken Burgers
Monday Munchies: April 11 – Seafood Sundays and Live Sessions
Monday Munchies: March 21 – Seltzers, Smash Burgers, and Street Parties

JOURNALIST

Ben McKimm

Ben lives in Sydney, Australia. He has a Bachelor's Degree (Media, Technology and the Law) from Macquarie University (2020). Outside of his studies, he has spent the last decade heavily involved in the automotive, technology and fashion world. Turning his passion and expertise into a Journalist position at Man of Many where he continues to write about everything that interests the modern man. Conducting car reviews on both the road and track, hands-on reviews of cutting-edge technology and employing a vast knowledge in the space of fashion and sneakers to his work. One day he hopes to own his own brand.