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MSG #22 – Ending the year at Misky Cravings

I was craving a bit of Peruvian cuisine, feeling nostalgic after my trip to Peru a few months back. I was really excited when I heard of the Peruvian restaurant Misky Cravings from Grab Your Fork‘s review in Timeout.  The word Misky means delicious or yum in Quechua (the ancient language of the Andean people), highly appropriate for this little gem run by husband and wife team Julio and Carmita Ruiz in the middle of Fairfield. It opened last July, but the words has already got around that this is the Peruvian restaurant to go to. Popular with the local Peruvian community, the restaurant is great reason to venture out into the suburbs.

A hint when you are trying to find the restaurant, it’s actually in a little alley between a florist and a chemist. They do have signage, but you have to poke your head in or risky wandering around for half an hour.

Misky Cravings 89

First up, while waiting for others to show up is the Yuquitas ala huancayna – deep fried cassava topped with a slightly spicy and delicate cheese sauce and a hint of yellow chilli. Think a more starchy version of wedges.

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Causita frita de atún – Fried mash potato seasoned with peruvian spices and filled with
Tuna topped with a tangy seafood and mayonnaise. 

This is actually a combination of the seafood plate above and the three plates of ball shaped deep fried dough below. A number of MSGers are allergic to prawns, so we had to order prawns on the side. Eaten separately, they were good, together the creamy seafood sauce is great with the tuna balls.

For drinks we ordered a jug of Chica Morada – unfermented chicha made from purple maize which is then boiled. It can drunk hot or cold, but has a distinct bubble gum flavour which depending on your palate might be a little too sweet or refreshing.

If you’re after ceviche we ordered two, the first (see above) Tiradito A type of ceviche with a twist of Asian influence; slices of fish marinated in lime ginger, garlic and chilli paste. 

The second and what I would recommend is the Leche de tigre –An aphrodisiac hang over cure; spiced up blended ceviche (photo below, left hand side). It’s refreshing with a lime and spanish onion kick and thanks to the chef who gave us a complimentary serving, this is what I would come back for.

One of the thing which surprised me about Peruvian cuisine is the unexpected mix of Chinese inspired cuisines such as :

Arroz Chaufa de Mariscos (above bottom right) – “House specialty” Luscious and aphrodisiac mix of rice and seafood in a typical and traditional style


Tallarin saltado de pollo/carne (below top left)- Pasta al dente with chicken or beef sautéed at the moment with onions, tomato, shallots and flamed with white wine in traditional spices with a touch of cilantro

Both dishes can be found in most Chinese restaurant anywhere in the world. Thanks to the Chinese immigrants in Peru this tradition of the East can be seen in the number of Chifa (Chinese restaurants around Peru).

The must have dish for me is the Causa Limeñisima  – Mash potato with a hint of Peruvian spices filled with chicken/Tuna or shrimp, avocado and a touch of mayonnaise

I first had this during the Inca trail out of all places. Our amazing chef managed to whip up this dish in the middle of the mountains. It sounds like a strange mix, but think of all the best quality of mash potato, it’s creaminess add a dash of spice and somehow the texture is an amazing companion for the tuna underneath. Try it, you’ll get it.

Pescado frito – Whole fresh Trivally catch, deepfried to perfection. Servedwith cassava,
traditional sarsa and chilli

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As it was the last MSG for the year (two years running now! We swapped out Kris Kringles before finishing up with dessert.

Misky chocolate – Our own style Iced chocolate served with vanilla ice cream $ 4.50
Misky coffee – Our own style Ice coffee served with vanilla Ice cream

My vote is to finish with the Picarones  – Light and crispy doughnut like Peruvian delicatessen served with “rock sugar ” syrup. 

Address: 2/164 The Boulevard
Fairfield Heights NSW 2165
Phone: (02) 9726 4771
Mobile: 0421 657 197 or 0449 055 603

MSG #19 – Sydney Portugal Community Club Restaurant Marrickville


After talking about doing a planned tour of Sydney’s Community Club, we finally went to our second community club as one of the Midweek Supper Group outings (the Japanese Club, being the first and I still need to blog it!).  Yewenyi suggested the Portuguese Community Club in Marrickville and that fit the bill of being relatively close to the city and obscure enough that none of us have ever visited it.

The address seemed straight forward enough, and had the signage been lit the Club would have been easy to spot…After a number of semi frantic phone calls from Pirochan “head under the bridge and keep going until you think you should stop, then keep going some more”. I finally found the dimly lit restaurant next to the soccer field.

Portugese Community Club

Once I entered the restaurant, it felt like I was warped back into the 80’s. The combination of the retro chairs, the tablecloth and the decor reminded me of places my parents used to take me to for Sunday dinner back in the old days.

Portugese Community Club

First thing first and we ordered some drinks to start. Yewenyi and Evil Hayama ordered the “local” beer, housed in yellow bottles. Not quite sure what normal Bock taste like, but Super Bock was rather mild. Both reminded a little of Coronas actually.

Portugese Community Club

For starters we ordered the Cogumelos com alho  (garlic mushroom) and the Chouriço Assado (grilled chorizo). The portion was generous and we realised that hearty sized portions are the order of the day. The chorizo was surprisingly lovely. It was the right combination of salt, fat and meat. Our youngest ever MSG guest (2 years old, but who’s counting!) loved the mushrooms and olives, which goes to show the younger palate is not all about chips and burgers…

Portugese Community Club

You can’t go to a Portugese restaurant without ordering cod, so one Bacalhau a Lagareiro (cod cooked lagareiro style) was promptly ordered. The cod was dressed generously in olive oil and pan fried. I wish I asked which olive oil they use, there’s a distinct nutty taste to it.

Portugese Community Club


I ordered the snapper, but unfortunately the waiter heard it as salmon. Though got to say the grilled salmon was delicious, floating in a plate of olive oil somehow managed to add to the taste.


Other dishes of note were the Espetada (beef skewer with side plate or salad and chips), the Bife a Portugese (Steak with chips, egg, rice and salad), Alentejana (pork cubes served with clams, square chips and pickles) and last but not least Polvo Grehaldo (grilled octopus served with salad and boiled potatoes).

Portugese Community Club

There seemed to be two themes throughout the night, the first being olive oil and the second being meat, and so much of it!

Portugese Community Club

Portugese Community Club

Sydney Portugal Community Club Restaurant Marrickville

100 Marrickville Road
Marrickville NSW 2204

(02) 9550 6344