Sunny’s Pizza

tomato salad
Mostly eaten tomato salad … YUM!


date of visit: 12 April 2017

Bad lighting – sorry for horrendous photos …

A friend of mine recently got married and before she embarked on a six-week long honeymoon a group of us bossed her into a dinner out. In hindsight, she was probably knackered from the wedding, from sorting out work before heading away and from sorting out the honeymoon … but she graciously squeezed us into what was probably a very packed schedule. Sorry Tash!

We decided on Sunny’s as our dinner venue because none of us had been there. Sunny’s is the new (well, opened in late-2016) kid on the block – in the west end but away from Peel and Leigh Streets, yet still sporting the ubiquitous Studio Gram design. It’s cool. It’s hip. 

So cool and so hip, it doesn’t take bookings. For five or six of us, on a Wednesday night, where people are sorting baby-sitting and travelling from outer suburbs this is almost a deal breaker. We were told we should be fine. In fact, we were only fine because one of us was in town an hour earlier, bagged a booth and ordered drinks while the rest of us straggled in …

Pizza
Pepperoni, olives … on a pizza. Check that crust!

The menu at Sunny’s is short – divided into pizza and not-pizza. It’s a simple menu and I’d recommend not taking your fussiest friends there. Fortunately, none of us is fussy, so after a bit of to-ing and fro-ing, we decided on three pizzas and two not-pizzas between the four of us. One pizza had a gluten-free base.

Our not-pizza options were a stunning heirloom tomato salad which I would have been happy to eat over and over again. All I needed was a plate of that to myself and some good crusty, chewy bread and I would have been happy. Dressed with basil oil and scamorza (a soft, cow’s milk cheese which featured very heavily on the menu) and microherbs – it was GREAT!

We also had the green salad which was basically a big pile of mixed lettuces dressed lightly with olive oil.

Pizza
Porky fennelly goodness on a pizza

On to the pizzas … Well, bad blogger that I am, I didn’t take a photo of the menu so I can’t quite remember what we had. For our gluten-free pizza we had a cheese and mushroom pizza, while pork and fennel and pepperoni and olives appeared on the others.

I’m not an aficionado gluten-free bases but, to my gluten-oriented palate – it was horrible. Flat, dense, without the right taste or texture. The topping was dominated by cheese and this was the only pizza that didn’t get demolished.

The other two pizzas were pretty good. I preferred the porky-fennelly number (I love fennel so that was always going to happen) but enjoyed the pepperoni one too. I particularly liked the fat, chewy, charred and blistered crusts. The dough was good. It gets a big tick.

One thing that gets a big cross, however, is the service. It vacillated between friendly, helpful, jovial … to, um, not great at all.

While the wine list is to be commended (small producers, everything by the glass) but the amount of time I waited for a glass of Grenache was untrue. Not only waited, but asked about it too … Really? Pouring a glass of wine isn’t difficult and the markup on alcohol is usually pretty generous. Get that glass of wine out pronto – the customer might order a second …

When we asked about dessert we were told that they don’t do desserts because they don’t have a freezer. Eh?!

And when we asked for the bill? Well, that was the same place my glass of Grenache was …

The upshot? I hope that Sunny’s isn’t too cool for school. Relaxed, casual, laid-back – all awesome things for a venue to pursue. So relaxed your customers aren’t getting their wine (or their bill)? Not so great.

Personally, the fact I can’t book and the uneven service means that I wouldn’t put Sunny’s out there as a recommendation and I wouldn’t go out of my way to return. However, the pizzas were good enough that, if someone else suggested it (or I were nearby and there happened to be space) I’d be happy enough to go for take-two.

Sunny’s
17 Solomon Street
Adelaide SA 5000

 

Famiglia – La Casa del Formaggio

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Disclaimer – I was sent a review copy of the book Famiglia: Recipes made with Love and Tradition

When we first returned to South Australia I saw lots of La Casa del Formaggio cheeses in the supermarkets but it took me a very long time to figure out that it was actually a South Australian company. I may be the last person in South Australia to realise this but it is – and there is even a factory shop that you can visit in Glynde. I haven’t yet done this but it’s definitely on my to-do list. Because – cheese.

So when I received an invitation to the book launch of the Casa del Formaggio cookbook I was disappointed not to be able to go, but happily I was sent a review copy! Review copies are an excellent way of getting around the supposed household ban on purchasing cookbooks and while we both love cheese, Andy can be a little bit hoo-hum when it comes to Italian food, so Italian cookbooks are especially good because they’re an excuse to cook Italian.

The book is divided into primi, secondi and dolce and while I haven’t cooked any of the dessert recipes yet – they look amazing. Obviously there are recipes for tiramisu and cannoli but how good does rhubarb semifreddo amaretti sandwiches sound? Or four layer chocolate mascarpone cake?

I ended up trying out the pizza recipe. We almost tried the potato, bocconcini and prosciutto cake – until I saw it contained 2kg of potatoes. Our family of three would have been eating it for a week! In fact, a lot of the recipes are geared for massive families. This makes them perfect for entertaining (or if you do indeed have a massive family) but if you have a small family be prepared to do some sums!

In the interest of thoroughness, I even followed the pizza dough recipe. The main difference between this recipe and our usual one is that it includes olive oil along with the water. The resultant dough was very soft and a bit tricky to handle but made a great pizza base. Andy thought that the dough would be really well suited to making a thicker crust pizza – you can see from the photo how much crust we had. I liked it – and thought it looked fab – but the fact that the dough was harder to handle means I’ll probably revert to using my usual recipe next time (after all – I don’t need to look anything up!).

The topping was Italian sausage, bocconcini, thyme and rocket. Proper Italian pizzas are a GREAT reminder NOT to load up on toppings. Keep it simple. The real revelation here was using bocconcini in lieu of your standard big ball of mozzarella. It was soooooo creamy and delicious. OK – you don’t get those big long stretchy strings of cheese but the creamy flavour and texture was something else. From now on, our pizzas will be topped with torn bocconcini.

Rather than tomato paste, the recipe calls for passata (we just happened to have some open). Although it’s a lot looser than tomato paste, I thought that because of the relatively simple topping it worked well. Tomato paste would have dominated the flavours and made everything taste too sweet.

We both really enjoyed the pizza (and – more importantly for a cookbook review – it worked!) and it was lovely to make the bocconcini discovery.

The is available from the factory shop for $15. Throughout June you might find your local independent supermarket offering it as a gift with purchase in-store promotion.

Italian Sausage, Bocconcini, Thyme and Rocket Pizza

Serving Size: 1 30cm thin crust pizza

Ingredients

    Dough
  • scant 200mL warm water
  • 1 tsp dry yeast
  • 250g strong plain flour
  • salt
  • 1½ tbsp olive oil
  • Topping
  • Bocconcini - at least 3
  • 2 Italian sausages - cooked and then crumbled
  • 2 tbsp passata
  • fresh thyme
  • rocket

Instructions

  1. Please water, yeast and a sprinkle of flour in a bowl (or the bowl of a stand mixer). Allow the yeast to activate and add the remainder of the flour, the salt and the olive oil and form a soft dough. Allow to prove until double in size.
  2. Preheat oven to 250C (fan) - or as hot as your oven will go.
  3. Knock back the dough, give it a light knead and then line a 30cm lightly oiled pizza tray.
  4. Spread the passata over the base and scatter over the crumbled sausage and the torn bocconcini.
  5. Cook for 10 minutes.
  6. Scatter hot pizza with thyme leaves and then top with rocket.
http://eatingadelaide.com/famiglia-la-casa-del-formaggio/

Two Ingredient Pizza Dough

2 ingredient pizza dough

The idea of a two ingredient pizza dough recipe has been floating around the internet for a while. This hit my inbox at some stage and while I noted it, I never really thought there was anything wrong with my existing pizza dough recipe.

We had pizza a week or so ago and had some mozzarella hanging around in the fridge, so I was determined to use it up before it needed binning.  Unfortunately, inspiration was a bit thin on the ground at the end of last week so … pizza it was. However, given that we always have yoghurt in the fridge I thought maybe it would be worth a bit of an experiment.

I don’t know where the two ingredient dough originated but kidspot seems to stake an early claim. However, by both my standards and those of many of the commenters, the recipe given is really rather deficient.

  • Serving size? 1 pizza base. Because there’s some kind of universal standard for pizza bases …
  • Greek or natural yoghurt is given in the list of ingredients … but the recipe creator says in the comments she hasn’t tried with natural yoghurt …
  • There are a ton of complaints about the ratios
  • There’s no cooking temperature
  • There’s no cooking time

And that’s before I complain about the fact that the flour quantity is given in cups, rather than grams.

I’m all for playing fast and loose with recipes but I suspect that had you never made pizza dough before you’d be facing an uphill battle with this one!

The following recipe makes a thin crust for a 30cm diameter pizza tray. We find that this is perfect for dinner for the two of us (the small child won’t touch pizza on account of the bread component).

Of course, the really important part of all of this is … how did it taste? While it was OK it was … just OK. While it was a thin and crispy base it had a slight but discernible taste of raw flour and the texture was slightly too crumbly (for want of a better word). The dough is also very soft which makes it difficult to work with.

I can see the appeal in this dough – no yeast and no rising time. But with dried yeast so readily available and the rising time for pizza dough less crucial (and, indeed, for ease of dinner prep I made this dough in the afternoon so there was no advantage to me at all there) I’m not sure that the compromise in taste, texture and easily workable dough is worth it.

We’ll be returning to our standard recipe.  Yes, it’s 4 ingredients but so worth it!

 

Two Ingredient Pizza Dough

Ingredients

  • 200g self raising flour + extra for kneading
  • ¾ cup plain yoghurt (I used Paris Creek B-D Yoghurt)

Instructions

  1. Preheat oven to 250°C fan (or as hot as it will go).
  2. Mix the flour and yoghurt until they come together in a soft dough.
  3. Knead well on well floured board and roll out to fit 30cm pizza pan (greased with olive oil).
  4. Top with your favourite toppings - we use a base of tomato paste, oregano and chilli flakes, topped with mozzarella, bacon, red onion, hot salami and capsicum (for example).
  5. Bake for 10 minutes and serve immediately.
http://eatingadelaide.com/two-ingredient-pizza-dough/