Euforia sits at the sleepy harbour end of Darling Street in East Balmain, a corner cafe with an enviable view of the harbour bridge and a general vibe of sun drenched happiness due to its north facing aspect. For lovers of shade however, there is seating inside with a great view of the street outside. The menu offers the very best of most breakfast genres as well as an appealing selection of Italian flatbread and grilled sourdough sandwiches for lunch. The coffee is good and it’s clear that the standard of delivery is high in the barista’s corner. This doesn’t appear to be the only area of finesse however, as everything I’ve had from the kitchen has also been without fault. On my last visit I had the poached eggs rolled in quinoa on sourdough with fresh avocado, and my sister ordered the American Bacon Breakfast plate, from which I may or may not have surreptitiously pinched some tasty green olives 😉 Both meals are on my go-to list for future visits and I’m also particularly keen to try the french toast brioche with blueberry compote, vanilla ricotta, almonds and honey.
What I love about Euforia: I’ve been here three times since moving to Balmain and on each occasion my most lasting impression has been the friendliness of service and welcoming atmosphere. However, I would hate to neglect the fact that the quality of food is also one of the reasons I will keep going back. Oh, and three other little words to mention: All Day Breakfast! Nothing more to be said 😉
58 Darling Street, Balmain East, Sydney, Australia, 2041. Mon – Fri 6:30 am – 2:00 pm, Sat – Sun 8:00 am – 2:00 pm. (02) 9810 9969
I’ve been promising a friend to do some baking as a very belated birthday gift, so I thought I’d finally hop to it and share with you this great recipe for Lime + Passionfruit Friands. It’s a tried and true recipe torn out of a magazine by my mum some years ago now and I guarantee it’s a winner!
Lime + Passionfruit Friands
3/4 cup plain flour
1 and 1/3 cup pure icing sugar
100g almond meal
2 tsp lime rind
5 egg whites
1/3 cup passionfruit pulp
Preheat oven to 200°C and lightly grease six 1/2 cup friand pans. Sift the icing sugar and flour into a bowl, then stir in the almond meal and lime rind. Whisk the egg whites in a clean bowl until frothy, then fold into the dry mixture with a large metal spoon until just combined. Gently fold in the passionfruit pulp. Spoon the mixture into the friand pans until they’re about 3/4 full. Bake for 20 mins or until a skewer inserted to the centre of a friand comes out clean. Cool for 5 minutes, then turn onto a wire rack to cool. When completely cool, dust with icing sugar and devour.
Bon Appétit xo