"Bold and Unapologetic": These Are the Indonesian Flavours and Dishes to Try Before You Die
From bold spices to fusion comfort food, Dutch Smuggler's Executive Chef shares the Indonesian flavours you should try.
Being so close to the continent means Australians are absolutely spoilt for choice when it comes to Asian cuisine. From Sydney's famous Chinatown to Melbourne's bustling Koreatown in Healey Lane, simply head out your front door in any major city, and you can find venues that capture the bold flavour of Asian dining.
Sydney cafe, Dutch Smuggler, is one of these venues. Located behind 200 George Street in the heart of the CBD, Dutch Smuggler serves toasties and Indonesian specialty coffee to busy city workers. But it's not just locals who pilgrimage to the Circular Quay cafe.
Dutch Smuggler
Tourists and Sydneysiders head to Dutch Smuggler to try their famous mie goreng toastie. The dish is exactly as it sounds — a blend of the deliciously spicy noodles and a fried egg, encased in melted gruyere cheese on fresh white bread. Blending Western and Indonesian comfort food has worked well for the cafe, which offers a range of flavourful fusion dishes including a kimchi toastie (combined with ssamjang sauce and cheese), and a beef rendang-inspired toastie.
Dutch Smuggler
Executive Chef, Irenne Winata, describes the cafe as "fast-paced" and "flavour-driven". Born in West Borneo, Irenne is constantly inspired by the flavours of her home. "As an Indonesian, it's like coming back home."
When asked to sum up Indonesian cuisine in three words, Irenne describes it as "Bold, emotional and unapologetic", which rings true for Dutch Smugglers' small yet mighty menu.
Indonesian Flavours To Try
Outside of the mie goreng noodles (toasted or otherwise) we all know and love, there are other Indonesian flavours Irenne recommends if you're trying to expand your palate. First on the list is rendang.
"I think it's one of the most complex but also comforting dishes in Indo," says the chef. "We call it nasi padang. There are a lot of spices. Then we reduce the sauce until it's like a dried curry. It's super layered."
The curry is traditionally cooked for six hours, adding a "smoky depth" to the meal. "You get the warmth from the spices, sweetness from the coconut, savoriness from the beef, and the slightly smoky depth from the long process of cooking it," says Irenne.
Another flavour (that Irenne makes herself in the cafe) is balado, a hot and spicy paste originating from West Sumatra, Indonesia. "It's spicy, it's tangy, it's flavorful, as per usual. We normally cook it with soft-boiled egg or deep-fried boiled egg."
Irenne also recommends soto, a traditional Indonesian aromatic soup. "It's a vermicelli noodle soup with shredded chicken on top. There's a beef version of it, too."
Alongside the Indonesian fusion meals, Dutch Smuggler is Sydney's destination for Indonesian coffee. The venue is a specialty roaster that showcases Indonesian coffee.
"I think in Indonesia, the coffee is bolder," says Irenne. "I think it's more full body and more earthy."
Dutch Smuggler
The team at Dutch Smuggler work alongside farmers from different regions of Indonesia to source the best in single origin beans and brew the coffee to accentuate the rich and bold flavours the country is known for.
Whether they're offering a new coffee style to the people of Sydney or upgrading the humble toastie, Dutch Smuggler, with its Indonesian heritage, is a flavoursome staple and comfort food destination among the city's run-of-the-mill CBD cafes.
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