I’m not a fan of shopping centres and so-called “retail therapy” tests my patience and is definitely not my idea of fun.
However, looking at food and ingredients that go into our cooking gives me a warm and fuzzy feeling. Understanding the dedication, passion and toils of artisans, cottage industries and small producers of our country gives me an innate appreciation of the fresh ingredients that go into my cooking pot whenever I’m in the kitchen.
Quarter Twenty One is Justin North’s latest venture where he reasons the four quarters that make up this venture – Becasse restaurant, Becasse bakery, a cooking school and a commercial caterer. “Twenty One” is the apparent weight of the human soul (21 grams) as it departs the body shortly after death. Hence, the philosophy of being soulful for our cooking and importantly, the ingredients that make up the food on our dining tables.
The retail shop of Quarter Twenty One promotes food products of small producers across Australia. It stocks items such as dried pasta, homemade jams, soups, ready-made meals and a multitude of cooking ingredients.
We browsed the shop and thought about some of our most revered recipes with these ingredients. Mysaucepan was excited about the jams and cafe de Paris butter.
Lavouche crispbread for your next wine and cheese party perhaps.
Tea forte or tea for two?
There is also an array of gourmet meals for the kitchen uninitiated.
Cold terrine or hearty wagyu beef lasagne at the press of a button.
There is also an assortment of fresh herbs and vegetables.
Staff at Quarter Twenty One are friendly, knowledgeable and ever so enthusiastic to guide one through the maze of products.
Becasse Bakery is another quadrant where freshly baked breads, pastries and desserts abound.
So dear readers, what is your favourite cooking ingredient?
Quarter Twenty One
Level 5, Westfield Sydney
188 Pitt street, Sydney
New South Wales 2000