Karen Lateo

@VanityFare1

So much food, so little time. Cookbook editor, restaurant habitué, former growers' market providore, ex-Food Editor of The Week (RIP)... Obsessed? Yes.

Sydney Australia
Joined August 2011
4,436 Photos and videos Photos and videos

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  1. 9 hours ago

    So phố from home. Phố bo: rare beef and oh so gelatinous tendon. Slurp! When an errand takes you schlepping to Parramatta, and you spot @phopasteurparra across the road, it must be lunch time. My first phố experience was at Pasteur many years ago,…

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  2. Apr 3

    Hail Caesar. Or should that be “seizure”? This twist on a Caesar salad was crammed with crisp shards of pork belly and crackling. Damn delicious - just don’t tell my cardiologist. at @cafeilvizio Leichhardt. …

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  3. Apr 1

    Poking around. Miso tuna, sesame, nori, sushi rice, pickles. From the Poke Bar menu at @southsailor2515 Thirroul.

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  4. Apr 1

    Happy oyster. The Christian term “Easter” derives from the pagan festival of Ostara or Ēostre – pronounced “oyster.” So feisty octogenarian Mamma Fare and greedy ol’ me celebrated with freshly shucked, plump @wonboynoysters Sydney rocks, from …

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  5. Mar 24

    Totally quackers. Stumbled across @rubylonesome in Marrickville on its first day. Ruby sure wasn’t lonely today - the cute cafe was packed with ravenous locals who stripped the kitchen bare. Congratulations to the crew (and hastily recruited family memb…

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  6. Mar 21

    Slow-roasted cabbage, lip-smackingly good caramelised vegetable jus, apple purée. How could anything so unattractive taste so divine? Bravo @dyljcarter - such a bold dish for a 19-year-old chef-to-be. At his recent popup dinner. Course 6 of…

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  7. Mar 21

    Oh my cod. Murray cod in a delicate oyster mushroom broth, zinged up with various sorrels. Another sophisticated dish by 19-year-old @dyljcarter at his recent popup dinner. - If any Sydney venues/chefs are keen to host one of Dylan’s dinner…

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  8. Mar 20

    Head case. Sweet-fleshed marron tail resting by a pool of deep, intense sauce made from marron heads and burnt onion, topped with fingerlime pearls. Yep, at 19 @dyljcarter is knocking it out of the park. of his recent popup at …

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  9. Mar 20

    True to his roots. Beetroot, grilled and dried plum, yoghurt. The incredible intensity of that plum - wow. Clever cooking by 19-year-old @dyljcarter – with Aaron Teece of and @nelrestaurant’s Andy Ashby @andy_anaru as his s…

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  10. Mar 20

    Cool as. Ribbons of barely cured Tasmanian squid fluttering in a garden of cucumber and almond. A bright, beautiful first course by 19-year-old @dyljcarter’s popup at in Wollongong. - I had the privilege of attending Dylan’s first popup din…

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  11. Mar 16

    A bit on the side. It seems @thesausagefactory___ does more than satisfy a carnivore’s cravings. There is salad. This palate party of pomegranate, Sicilian olives, walnuts, pistachios, grape tomatoes and red vein sorrel is new on the menu. It’s a keeper…

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  12. Mar 15

    Aporkalypse wow. Perfectly cooked @borrowdalefreerange pork tenderloin, almond skordalia, crisp camel pastourma crumbs, candied rhubarb, tarragon. A carnivore’s dream, served up at @thesausagefactory___ for Sausage Queen ’ recent birthday …

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  13. Mar 15

    Roo’d awakening. Who knew sausages could be transformed into posh canapés? at @thesausagefactory___, that’s who. A slice of kangaroo, dorrigo pepper and aniseed myrtle sausage, with pickled apple, horseradish sauce and thyme, dus…

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  14. Mar 9

    Getting smutty. This is smut. Aka huitlacoche, aka Mexican truffle. It’s a fungus that affects corn, causing the kernels to swell into mushroom-like galls. It’s edible and considered a delicacy in Mexico, but here it’s the bane of a corn farmer’s life…

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  15. Mar 3

    Getting messy. Marrickville Mess: meringue, cream, roasted honey apricots, thyme and apricot caramel. Washed down with a Bitter Rumquat: bitters, sweet vermouth, dark rum and pickled cumquat. Taking “locavore” to a tasty new level at by n…

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  16. Mar 3

    Porking in Memphis.* Smoked Memphis pork with peach barbecue sauce + broccolini with miso bagna cauda. Damn fine fodder at by night. *Get the song reference? Or am I just old?

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  17. Mar 3

    Big mac. Pickled blue mackerel + a salad of tomato, white peach, tarragon and fermented shiso. does dinner. Well, more like tapas-sized dishes designed for grazing while drinking. Which is ok by me.

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  18. Mar 3

    Cheers for smears. Raising a glass or two to the new dinner menu. Sipping “She Touched My Arm” (rose, whey vodka, brine) and a pineapple cucumber shrub with chilli. Scoffing organic chicken liver pate with fermented cherries, …

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  19. Mar 3

    Eat the rainbow. Or, more accurately, heat it. ‘Cos these chillies are fiery little bastards. 🔥 Happy Mardi Gras to all the rainbows warriors partying hard tonight. Chillies from chef-turned-farmer @foodbyfiat, making a welcome return to …

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  20. Feb 19

    Tet-à-tête. Celebrating Vietnamese Tet – Lunar New Year – with balls of tête de porc... yes, those are crisp pig’s head croquettes in a barnyard take on bún bò Hue. Also featuring grass-fed beef flank, luscious slices of beef tongue, slippery noodles an…

    1 like
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