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The CoSydney Coffeehouse has unveiled its newest addition – Craig Ankers.


Your coffee mate with added substance

Craig is the Coffeehouse’s new barista: he makes a mean coffee, has fantastic customer service skills and is a great manager.

Craig brings 19 years of hospitality management to the job, having been recommended to CoSydney’s founder Vinh Lam. Vinh said: “We just knew he was the perfect candidate for the position.”

He has more than ten years’ experience of making coffees and is a fantastic cook. He has created a range of delicious recipes for the Coffeehouse.

When Craig and his sister ran a cafe for three years on the Central Coast, his passion for homemade food came through. He also makes mean chutneys: tomato, sweet chilli and jam.

So pop over, say hello to Craig and sample his products. This month, Craig shares his stir fry recipe:

Craig's Stirfry


  • 400grams of meat, chicken, pork or beef
  • 2Tbls Tamari
  • 2Tbls Rice Wine Vinegar
  • 1Tbls Corn Flour
  • 3cm Ginger Grated
  • 3x Shallots cut into 4cm
  • 1x Carrot sliced
  • 1x Red Capsicum sliced
  • 8x Button Mushrooms
  • 1 Bunch Bok Choy
  • 1Tbls Coconut oil
  • 3Tbls Oyster sauce

Steamed Jasmine Rice to serve


Marinate your meat of choice in a bowl with tamari, rice wine vinegar, corn flour and ginger. Cling wrap, put in a fridge for 30 mins. Prepare vegetables, put aside ready for the stir fry.

Heat wok or large frying pan, add coconut oil. Add shallots, stir fry for 1 min. Add marinated meat, stir fry lightly until browned. Remove from the wok and set aside.

Add vegetables leaving the Bok Choy aside. Stir fry for 3 mins. Add marinated meat, stir fry for 3 mins. Add Bok Choy and oyster sauce, stir fry for 2 mins. Serve with steamed jasmine rice

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