Have you seen the movie Waitress? Keri Russell plays a hard-done-by diner waitress who channels all her angst into making delicious pies that she names like country music songs.
In the spirit of “Waitress”, I christen the following “Bridal-Diet-Goes-to-Hell-But-Who-Needs-a-Husband-When-You-Have-Banoffee-Pie” Pie.
Cafe Sopra. 3pm on a weekday afternoon. I took my first bite of this pie and for a moment, the world around us stood still and all that mattered was me and you – your thick, crumbly biscuit base, sweet layer of dulce de leche (OH how I’ve missed you!!) topped with banana slices hidden in a cloud of whipped cream.
Banoffee Pie. Sweet, darling Banoffee pie. My new dessert obsession. I was so carried away by it that I actually caught myself drooling from the side of my mouth whilst eating it.
Interestingly, the Banoffee Pie does not originate from the small Italian province of Banoffi, but is an English invention and the name comes from a marriage of the words “Banana” and “Toffee”. Strange that it’s the headliner dessert at very Italian cafe, but who cares, the important thing is that I’ve tasted it now and my life will never be the same again.
Cafe Sopra is conveniently at four locations around Sydney (Waterloo, Potts Point, Walsh Bay, and Bridge St) and I believe all four have Banoffee on the menu. Let’s put the gourmet grocer and authentic Italian food to one side, the Banoffee Pie is the ONE reason why you NEED to get your butt down to a Sopra RIGHT NOW (or as soon as you have the chance) – it is unlike anything else I have ever had the honour of eating.
OH MY I just found that the Fratelli Website includes a recipe for Banoffee Pie!!!!!!! And it’s wonderfully simple – I can’t wait to try it!! WATCH THIS SPACE!
I could just end my post there, but having embarrassed my co-diner by taking photos of everything, I shouldn’t put all that to waste.
Fratelli Fresh/Cafe Sopra recently opened on Bridge Street, which is excitingly close to my office and provides a great (and reasonably priced!) alternative to food courts and dull cafes. The only catch is that it’s still in its “hype” stage which means you need to get there at 11:30am or 2pm in order to be guaranteed a lunch seat. The first time I went we just missed out, but we were offered a seat at the bar with a limited menu of pizzas and mozzarella salads – which was a pretty decent consolation!
The entrance is literally a hole in the wall, and there’s no sign to mark it (clearly, too cool for signs) so you kind of have to peek in to make sure you’re in the right place. The owners must have wanted to retain the “basement” feel of the space, because the decor is sparse and industrial, but being so hidden away it does create the happy illusion that you’re somewhere far far away from work. I also liked the colourful paper place mats and was tempted to steal them and use them to decorate my office… but I’m embarrassing enough to eat with as it is, didn’t want to make it worse.
My friend sees me as a bit of a “foodie” who “knows stuff about food” so she always asks me questions and my answers are always incredibly wrong.
Last time we were here:
“I’m not sure… but I think it might be some sort of grain… similar to cous cous?”
Nope. It’s another word for rocket.
This time it was:
“I’m not sure… but I’m my mind I’m seeing very flat, wide and long pasta?”
Wrong again. It’s bow-tie pasta.
Bow-tie pasta with mixed mushrooms, green peppercorns and pecorino
Delicious AND generous portion size – I ended up eating about half of it.
My smoked trout fish cake with soft boiled egg and herb and caper mayonaise. I was attracted by the egg, which wasn’t as soft boiled as I expected, but that was the least of its problems when it was thoroughly upstaged by dessert.
’til next time my love…