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:
Ingredients
Steamed Jasmine Rice to serve
Method
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
