If there's one street in Sydney which comes close to the urban vibe of New Orleans,
with its Gothic-Victorian buildings soaked in a deep southern tropic-sphere, then
Bourke
Street is it. But this comparison with a city which was nearly the Atlantis of the 21st
Century would never have occurred to anyone without the emergence of the cajun and creole
cookery that is Be Mine Bar & Restaurant.
Owner-chef Steve Neumann may not enjoy being described as a culinary anthropologist,
but he's fastidious about delivering the most authentic cajun and creole cuisine available
in Sydney. His dedication in the herb and spice
department isn't just about how delicious
his food is: it's also about sharing his love for
the traditions of this cuisine, the Frenchness of
the style applied to the unique ingredients which the first Louisiana settlers discovered,
later influenced by African slaves who put the voodoo and the blues into the finished results.
A chef is as good as his taste is, and this is where Mr Neumann transcends his professorial
attention to the facts, and works with the true magic of creole. His lush, generous
Jambolaya has an addictive smoky essence woven into the prawns and chicken which
truly constitutes a feast for one. The romance and vitality of this dish, once encountered,
will make you wish you'd first tried it a decade before. There's no time to waste,
my foodie friends!
Gushing diners are a common sight at Be Mine, and the most credible are surely
the US-expats, coming up for air, bellies full, saying things like "man, I thought
I would never taste a Gumbo as good as in New Orleans here in Australia".
And there are plenty of diners who
gush over each other, as Be Mine, perhaps
courtesy of the restaurant's name, seems to attract passionate lovers, who, once
filled with
satisfying flavours and giddy from the many Southern-Comfort-inspired
cocktails such as the house fave Mint Julep, are uttering the restaurant's
name long into the night.
www.be-mine.com.au
 
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