In this episode of "What's Good in the Hood," Myffy Rigby takes us on a culinary journey through Parramatta, a thriving neighborhood brimming with multicultural flavors and vibrant businesses.
Arabic Pizza: Manoushe and Zaatar
Myffy starts her exploration with Arabic pizza, known as Manoushe. She explains that Zaatar, a blend of herbs, is a key ingredient. She visits a family-run eatery where they've been crafting this delicacy for decades, showcasing the rich history of Lebanese cuisine.
"Myffy maneuvers through a manoushe on the first stop of What’s Good in the Hood Parramatta."
Traditional Lebanese Dishes
Next, Myffy samples Kibbe Nayya, a traditional Lebanese dish featuring raw lamb mince, pickles, raw vegetables, and a medley of spices. She savors the simple yet delicious flavors and discusses the historical context of this dish as a luxury item due to scarce meat in the Middle East.
Myffy admires the transformation of small cottages into charming restaurants, especially at night when they glow with fairy lights. The atmosphere, accompanied by the aromas of grilled meats and spices, makes Parramatta a unique dining destination.
Hyderabad House's Biryani
Myffy explores Hyderabad House, known for its traditional-style biryani. She delves into the marination process involving numerous spices, onions, and other secret ingredients, creating a tantalizing biryani experience.
Chinese-Thai Fusion at Lily Mu
At Lily Mu, Myffy enjoys a fusion of Chinese and Thai cuisines. She tastes slow-cooked short rib served Peking duck-style, complete with caramel sweetness and pickles, creating a delightful combination.
Fishbowl's Fresh and Filling Bowls
Myffy discovers Fishbowl, a place offering fresh and filling bowls, particularly highlighting their slow-braised beef brisket, perfect for workers looking for a hearty meal.
Harvey's: Upscale Sandwiches
Harvey's brings upscale sandwiches to Parramatta, featuring a mouthwatering pastrami made from Wagyu beef. Myffy's reaction to this sandwich speaks volumes about its delectable taste.
Cicciabella Parramatta's Italian Cuisine
The journey continues with a stop at Cicciabella Parramatta, where Myffy explores osso bucco ragu, made by braising veal shin in a mix of tinned tomatoes and unexpected maple syrup. She savors the delicious pasta dish and praises its lightness, perfect for summer.
Myffy concludes her culinary adventure by celebrating Parramatta's vibrant and established, yet ever-evolving character. The neighborhood's diverse and delicious offerings make it an exciting destination for food enthusiasts.