Halal Snack Pack – HSPs – Learn what the Fuss is all about!

HSP Goodness!

HSP

Halal Snack Pack or HSPs as they are affectionately known as are the latest food craze to trend in the foodie world – this has further been promoted thanks to the federal elections where NSW Labor senator Sam Dastyari offered to meet Pauline Hanson and get her to try this delicious dish; much to her offense and disgust (?!).

So what exactly is a HSP?
It is a dish containing meat – typically beef, chicken or lamb – together with chips and one or more sauces – especially Chilli, Garlic and Barbeque. It traditionally comes served in a styrofoam container. Some kebab stores refer to it as a Snack Box or Mixed Plate.

HSP!

This infamous dish has contributed to the flourishing success of many kebab stores around the country. There is also the creation of the Halal Snack Pack Appreciation Society (HSPAS) on Facebook which began in December 2015 by a couple of good mates- with the group having over  159K members! It started off in a small scale with a few thousand people sharing their favourite styrofoam encased meals and engulfed into what it is today being an international phenomenon.
The main aim of this group is to identify some of the best HSPs around the country and eventually identify the World’s BEST HSP!The group also raises funds to support the Australian Relief Organisation, an organization that assists underprivileged people to attain cataract surgery and assists orphanages with matters regarding water supplies.

A typical post on the page involves a picture of a recently-purchased halal snack pack, along with an informal review that scores the dish on various criteria; including meat, chips and sauce quality, clarity of halal signage, packaging, price and greeting.

Below is the marking scheme taken from the page.
1. The greeting: Anything Less than good day brother or sister is Haram.
2. The Sign: There needs to be some sort of Halal sign visible, or, you guessed it, Haram!
3. The chips: You nailed this, they need to be a good Ratio to the meat and chips
4. Cheese: Cheese would be a layer on the chips and then a layer on the meat with sauce on top. You may get roasted you for this…
5. The meat: Mixed meat is a winner with the crowd, marking it on quantity/ratio and juiciness.
6. Now… The Sauce: Anything less than the HOLY TRINITY  – GARLIC, CHILLI, BBQ – may get a good roasting from the crowd. BBQ is second selection but you have to have the KEY garlic in there
7. Packaging: anything less than styrofoam container is haram and marked 0/10

As you can see HSPs are serious business! By the way to get you down with the lingo here are some of the terms explained:

  • Expressing approval of a snack pack can be described by using the term “Halal”
  • Expressing disapproval of a snack pack can be described by using the term “Haram”
  • A member/customer who requests tomato sauce, salad, rice or anything that is not meant to be part of the HSP – with their snack pack is referred to as a “Haram Dingo”

There are many claims to having created this exceptional dish including the Kapsalon – which is a Dutch food item consisting of fries, topped with shawarma meat, grilled with a layer of Gouda cheese until melted and then covered with a layer of dressed salad greens. The dish is often served with garlic sauce and sambal. The key difference here is the use of salad. This dish was conceived in 2003 by Nathaniël Gomes, a Cape Verdian hairdresser in Rotterdam; who in collaboration with the neighboring shawarma store “El Aviva” combined all his favorite ingredients into one dish.

Another similar dish is the AB from Adelaide who claims to have invented this dish between 1969 and  1989. An AB is prepared using gyro meat, chips, tomato sauce, chilli sauce, barbeque sauce and garlic sauce. Two restaurants in Adelaide have claimed to have invented the dish – The North Adelaide Burger Bar and the Blue & White ; with the key difference here being the addition of tomato sauce (haram!)

There has even been the creation of the world’s biggest snack pack which was covered by Sunrise – you can check out the video here – https://au.tv.yahoo.com/sunrise/video/watch/31864783/the-worlds-biggest-halal-snack-pack/#page1

I myself was quite late to jump on the HSP bandwagon as well – but ever since trying this calorie, carb-filled dish I must admit I am in love (as is my husband!) We have a kebab store just down the road from us where we get our HSPs (although they call is a Snack Pack – so that’s haram already!) which is simply delicious and is shown in the pictures above.

Since I am quite “new” to the world of HSPs – I am not too sure about where the BEST HSP is in Melbourne – however there is a website – http://getmehsp.com.au/- which helps you locate where you can get a HSP from. Of course there is the HSPAS which has been created for this very reason to find that perfect 10/10 HSP. If you have any recommendations please comment below and I will add them to the list.

Happy HSPing!!

Here are some of the special mentions of Kebab stores around Australia that you could check out (in no particular order):

Melbourne
Melbourne Kebab Station, Coburg
Clayton Kebab House, Clayton
Little Bad Wolf, Noble Park
Yozzy Kebab and Carwash, Doveton
Hot Kebabs, Doncaster East

Sydney

King Kebab House, Campbelltown
Oz Turks Jnr, Redfern
Metro One Kebab, Ashfield

Western Australia
Perth Kebab Station, Subiaco

Queensland
Kebab Shack & Takeaway, Caboolture

 

Göz City – Gözleme Charm

panda 4 rating

Menu:
The Menu Gözleme menu halal (1)

One of Grazing Panda’s readers emailed me about Goz City to let me know that it was a restaurant that I should add to my Halal Restaurant tab – and from that time onwards I was keen to check it out. Having visited Turkey earlier in the year I was looking forward to eating one of Turkey’s famous age-old foods.

Goz City is the first of its kind – the first standalone speciality gözleme store in the Melbourne CBD, well just Melbourne even – and was opened in January by Taylan Aksoy. Aksoy together with his dad Alan also owns Koy in South Melbourne – where you can purchase gözlemes as well; and on a busy day they can sell upwards of 300!

Goz City is a smallish store located near the corner of Little Collins and Williams Street in the Melbourne CBD, complete with a cosy, homely and relaxed vibe. What I love is that you can stand out the front and watch through the front window as the gözleme are made. You can watch their swift, efficient process as they churn out these traditional flatbreads. The process involves the yufka pastry being rolled, flattened, filled with your choice of topping and cooked to order.
The menu consists of four different varieties – Cheese & Spinach, Herbed Chicken & Mushroom, Minced Meat (Beef) or Mushroom & Vegetables – which are $10 each (or if you want to purchase it with a drink $12). These are complemented weekly, with unique and seasonally-driven gözleme flavours.
There are also Boreks ($4 each or if you order it with a coffee for $6) available in the same flavours, as well as Pides (such as Tomato & Egg or Sucuk Sausage & Egg for $5 each or $7 with a coffee). There is also the option of House Made Soup served with a toasted Turkish Bagel (when I visited the soup of the day was Mushroom). There is also a great selection of Turkish, Mediterranean and Middle Eastern inspired salads such as Cypriot Cauliflower or Quinoa Tabouli.
Coffee served is from Tobys Estate and comes in a House Blend as well as a Single Origin.

Their main focus is on takeaway – but if you get in early and beat the rush there are around 14 seats available – both inside and outside – there is a high bench for seating as well as some lower wooden tables. Lines are out the door especially if you arrive after 12pm with the wait time not too long (you are getting fresh, made to order gözlemes after all!).
Earthy, rustic and warm tones are used throughout the venue coupled with black and white pictures. Gözlemes are presented on a wooden board – with the gözleme cut into convenient mixed sized rectangles and served with sour cream. The serving size is very generous (I struggled to finish the entire serving!) – and the dish is very very filling. I ordered the Herbed Chicken & Mushroom gözleme – which had been seasoned perfectly and tasted great. The bread was cooked just right as well – crispy on the outside and soft on the lower layers. My only critique would be that instead of the gözleme being served with sour cream I would have preferred it to be garlic sauce.
I also had a minced lamb borek – which was a tad bit on the oily side – but was succulent and delicious. The pastry used for the borek is thin, light and crunchy.

There are also Homemade Turkish sweets such as Baklava and Turkish Delight available for sale as well as Turkish Coffee.

Goz City combines the age-old gözleme tradition with a distinct modern twist – offering a unique Turkish food experience. Gözleme is fast becoming the latest street food craze to hit town and if the queues are anything to go by – it will be one to stick around for a while to come!

Rating : 4 Pandas
Price: $
Menu – Refer to the pictures above or go to http://www.gozcity.com.au/
Fullness: 100%
Atmosphere / Ambience: Cosy, Homely and Relaxed
Service: Friendly
Online Booking: No
Restaurant Details and Location:
http://www.gozcity.com.au/
502 Little Collins Street, Melbourne
Tel No: 9041 5667

Opening Hours:
Monday to Friday: 7:30am – 4:-00pm
Saturday & Sunday: CLOSED

Goz City on Urbanspoon

Facebook: https://www.facebook.com/gozcitycbd
Twitter: @GozCity
Instagram: Goz City

The Press Club – Food with a Greek Twist

panda 4 rating
Drinks at Press Club Butter with Cod Flavoured Butter Peas, Pickled Mushroom, Marouli Tomato, Olive, Cucumber Salmon, Fosolakia, Skordalia Chicken, Corn, Kritharaki Fruits, Sorbet, Ice Cream Karythopita, Creme Fraiche, Cherry

The Press Club is a two-hatted restaurant owned by chef and restaurateur George Colombaris. The Press Club showcases Colombaris’ Greek heritage together with modern Australian dishes, and is one of the most popular venues in Melbourne.

Ever since I started to watch Masterchef and there was a challenge where the contestants had to cook at The Press Club, I wanted to try out the Degustation menu with the distinctive Aphrodite dessert. However, I never got around to visiting and the dessert no longer exists, yet I still had to make to this famous venue. Previously, I had only come here late one night for a dessert fix and found the desserts were absolutely delectable, so high expectations were set for the food.

The Press Club is a classy yet welcoming place – there are dark floors, a wooden ceiling which have dangling light globes and beautiful textured wallpaper. Tables are decked out with a white table cloth and have a spot of colour in the form of an orange water glass (which I loved!), and are spaced out perfectly and is what adds the casualness to the place. The staff are friendly, passionate and knowledgeable and make the place even warmer. The kitchen is an open style theatre and allows diners to look at the chefs preparing meals. Just at the front of the open kitchen is a marble table which serves as a “Chef’s Table,” where diners can see the chefs plating up dishes right in front of them. The restaurant exudes elegance and class.

My friends and I arrived for a lunchtime meal and had three options menuwise to select from – Mini Symposium Degustation, The Kerasma or the Business Lunch. The Mini Symposium Degustation was 6 courses that each person on the table would get, The Kerasma was the ” To Treat and To Share” menu, where the entire table would have a selection of Tastes, Small, Main and Dessert dishes to share and lastly, the Business Lunch where you could either select from 2 or 3 courses. We decided to do the Business Lunch and I opted for the 3 courses.

The meal started off with complimentary bread that came with house-made salted cod roe butter. There were two different types of bread available – olive and plain. I wasn’t a massive fan of the salted cod roe butter (due to not being a massive fan of cod), however the rest of the table did enjoy it and said it complimented the breads, and was especially suited to the olive bread. The butter itself was airy, light and fluffy and the texture was perfect. For my first course I had the Peas, Pickled Mushroom, Marouli which I thought was a very fresh dish made from the freshest of ingredients. The ingredients worked well together and had a great after taste as well – clean and delicious. I would have liked more of the avocado to be added, but that’s just being picky.

My next dish was Salmon, Fosolakia, Skordalia. Fosolakia is the Greek for beans and Skordalia is a thick puree made of crushed garlic with a thick base such as potatoes etc. The Salmon was the perfect pink colouring and cooked to perfection with the right amount of crispness in the skin. Matched together with the beans and the puree sauce – it made for a great combination and was my favourite dish of the day. The fish was juicy and flavoursome and the beans provided the texture in the form a great crunch.

For dessert I had the Karythopita, Creme Fraiche, Cherry – which was a de-constructed cheesecake / walnut cake. This dish was good but not great. The crumble was fresh and tasted great. The main cheesecake / walnut cake part was nice and had great texture and flavour, but as a whole I thought this dish could have been a whole lot better. My friend had the Fruits and Sorbet Ice cream – three different house-made flavours of sorbet with fresh fruit. The flavours were deceiving and not what you would expect from the colours that you see. Worth trying!

Overall the food and ambience of The Press Club is fantastic and the staff are friendly and attentive. You can fire off any questions you have about the menu or drinks and they will tell you the answers, and if they don’t know it they wouldn’t hesitate to go and find out. Perfect service! The quality of the food is fantastic and you can tell that real care and love has been put into every dish.

The Press Club has announced on its site that it will be closing in March 2013 and a complete refurbishment of this space will welcome Gazi’, an informal restaurant inspired by the street food of Athens. For more information please visit their website – http://www.thepressclub.com.au/newsreviews.html

Rating : 4 Pandas
Price: $$$$
Menu –There are many menus to select from – Lunch menu (http://www.thepressclub.com.au/lunchmenu.html) – which consists of the Keresma, Business Lunch and Mini Symposium Degustation Menus, Dinner Menus (http://www.thepressclub.com.au/dinnermenu.html) – which is the Symposium Degustation where you can select from either 5 or 8 courses
Fullness: 100%
Atmosphere / Ambience: Classy, Elegant and Inviting
Standout Dish: Salmon, Fosolakia, Skordalia. Fosolakia
Service: Fantastic, Friendly, Attentive and Knowledgeable. Outsanding service!
Online Booking: Yes and Reservations are Essential – via http://www.thepressclub.com.au/bookings.html
Restaurant Details and Location:
http://www.thepressclub.com.au/index.html
72 Flinders St, Melbourne
Tel No: 9677 9677

Opening Hours:
Lunch
Monday – Sunday: 12pm to 3pm
Dinner
Monday – Sunday: 6pm to 10pm

The Press Club on Urbanspoon

Trucks and Burgers – Good Mix!

Trucks and Burgers - Good Mix!

There is always this argument in and around Melbourne of who has the best hamburgers. Since I don’t eat the traditional hamburger which consists of the meat pattie and all the extra lashings that come with it – I have to judge on the Veggie, Fish or Mushroom burgers.

Who said burgers out of trucks don’t taste that great? The burgers from the Beatbox Kitchen truck is one of the better Mushroom Burgers I have tasted. I’ve tried the mushroom burger at Strange Wolf (http://strangewolf.com.au/) and some cafes – but Beatbox Kitchen wins hands down. The only other burger that I would rate better is the Veggie burger from Andrew’s Hamburgers (http://www.andrewshamburgers.com.au/). The Grilld burgers I must say – Garden Goodness – is one of my fave veggie burgers as well, but they are my fave in a different way to the Andrews Burgers.

The Mushroom Hamburger from Beatbox Kitchen is juicy and has just the right amount of flavour in it. Added to this is the chippies that come with a selection of three different types of dipping sauces – depending on how hot or mild you want your sauces to be.

This whole food in trucks is all the rage and has been massive over in America. In order to find to find out where these trucks will be you need to follow them on Twitter or on Facebook as they post their locations of where they will be. Following these food trucks adds to the fun of eating.

Beatbox Kitchen can be followed on Facebook at
http://www.facebook.com/pages/Beatbox-Kitchen/108806049145877
or on Twitter at
https://twitter.com/beatboxkitchen

Beatbox Kitchen (Food Truck) on Urbanspoon