Satellite Cafe

Loitering on a corner not too far from Newtown's iconic Clem's chicken shop, is the very colourful Satellite Cafe. Pink, purple and blue chairs litter the footpath outside of the main entrance and if it wasn't situated in eclectic Newtown where anything goes, it would have come with a slight feeling that you have wandered into a "Honey I shrunk the furniture" scenario. The Reuben was ordered on my behalf to coincidence with my slightly tardy arrival, by my brunching companions. My experience of the cafe itself was solely from the tiny purple chair I was perched on outside, as my Reuben hunting adventures were contained to the footpath on this occasion.

I was pleasantly surprised to find Reuben still on the menu, as the website's "New Menu" is dated November 2012: pastrami, gruyere, sauerkraut, house made Russian dressing, garnished with baby cornichons ($16). This is the first Reuben where baby cornichons make an appearance as a side garnish in their own equally baby sized jar. In the whispering wind, I could just hear them longing to nestle themselves alongside the pastrami. Who am I to defy such an instruction? In they went.

 It was one of the oiliest sandwich breads I've experienced, across all filling varieties. It did give the sandwich a nice crrrrrrunch but upon squeezing the now oversized interior (recently stacked with the baby cornichons) into a single mouthful, the distinct drip...drip...drip of oil escaping from the sourdough found itself on the plate below. The sourdough resembled something close to Sonoma's Miche Sourdough which was a good choice considering it was holding together the substantial layers inside.

Thick, but not too thick, slices of pastrami were generously stacked on top of sauerkraut, whole grain mustard, and cheese - whether or not it was indeed gruyere was questionable. Purple cabbage was used for the sauerkraut but had such a similar taste to the traditional eastern european style that I'll let it slide. Dotted with caraway seeds and juniper berries (yes, juniper berries!) this kraut was something quite unique.

Come hungry and grab a seat outside for some people watching. Watching the dog from the table next to me lick my plate after I was done with it was certainly entertaining. I'll be back for this Reuben.

8.5/10

Website: Satellite Cafe Newtown

Porteño - Sydney Festival Meriton Village

The Village in Hyde Park that pops up during Sydney Festival every year always brings an air of magic: lanterns, outdoor art (both weird and wonderful) and of course the famous Spiegeltent. The crowd is always an eclectic mix of people but always promises a festive atmosphere.This year was no different.

Enter the Reuben. The team from Porteño have a stand next to Messina (food coma imminent) and offer a special Sydney Festival menu. The Reuben will set you back a cool $15, and includes "smoked wagyu brisket with jack cheese, sauerkraut, pickles and special sauce".

Lets explore the bun: technically the menu description of a "sandwich" is incorrect, as a bun variety is used instead of two pieces of bread. Given the consumption of a couple of beers prior, this fluffy and ever slightly sweet alternative (think supermarket hot dog bun style) was indeed quite enjoyable. It also prevented the insides dropping woefully out the side which is often the case when it comes to disconnected pieces of bread.

The heaped mound of sauerkraut was a pleasant surprise, which was prepared in a juicy European style. Hiding in the depths of the kraut was a single thick slab of brisket the precise length of the bun. The usual suspects of gherkins and something close to a russian dressing with a bit of a kick made an appearance together with the cheese. I would have enjoyed e a bit more cheese than a single thin layer, but the quality of the kraut allayed any further cheese judgement.

It was said to me that it looked more like a Philly Cheesesteak with added kraut than a Reuben, and I tend to agree.

8/10

Website: Sydney Festival Village

Update - January 2016

I have regrettably let a void of time build up since the last post. 2016 brings a new year, which provides the opportunity to reinvigorate both my love for gastronomic adventures and also sharing them with others.

I was originally disheartened last year by my laptop and mobile device both going *boom* and losing many of the photos I'd taken of Reubens yet-to-be-reviewed. However, the silver lining commands that I must now re-visit those lost to me and enjoy each offering for a second time.

Crowd sourcing is the way of the future and so I plan to continue to use the knowledge of those around me to source the next Reuben adventure. Drop me a line at annap@adam.com.au for Reuben locations not yet mapped and I'll add them in.

Happy Reuben-ing...