Latest news with #June'sShoppe
Buzz Feed
22-07-2025
- Business
- Buzz Feed
Are These The Best Sandwiches In Sydney?
What makes a sandwich great? According to Patrick Friesen, culinary director of corner takeaway June's Shoppe, it's light, healthy fillings that are nostalgic, but also new. Also each sandwich should be made fresh-to-order to ensure the bread stays fresh and doesn't get soggy. June's, which opened in Sydney's Wynyard in 2019, does all that with its sandwiches. Patrick says the inspo for them came from now-closed, but much-loved King George Deli in Japan and from the staff's fave childhood lunches. The menu is concise with just eight sandwiches, including smoked salmon, crispy chicken Caesar and mushroom melt. There's also a BLAT with double-smoked maple bacon and a pork schnitzel with pickled red cabbage and curry mayo. The fillings are all designed to be neat, so you can eat them on the run. Plus, the café has brekkie options, chicken tenders and two salads. 'The sandwich bread is a super soft brown bread made with sustainably-farmed Australian wheat,' says Patrick. 'It's baked and delivered at 4am every morning, so it's always super flurry and soft, and so we can make fresh bread sandwiches instead of toasted.' The café's by the same owners as Bopp & Tone, The Butler and RAFI (the hospitality group's called Applejack). Named after June Adams, the late grandmother of one of the Applejack co-founders, it has a canary yellow and white colour scheme. Coffee comes from Gabriel Roasters, and cold drinks include the likes of kombucha, cold-pressed juices and coconut water. June's is open weekdays from 7am 'til 4pm. Which sandwich would you try?
7NEWS
02-07-2025
- Entertainment
- 7NEWS
We serve up the viral ‘Big Yorkie' AKA a full roast dinner served in a giant Yorkshire pudding
Patrick Friesen is the culinary director of Applejack hospitality. Venues include Bopp & Tone, June's Shoppe, Hester's, The Butler Potts Point, The Botanist Kirribilli, SoCal Sydney, Forrester's Surry Hills. Today, Patrick will be cooking the 'Big Yorkie' on the show. This is a giant Yorkshire pudding stuffed with an entire roast dinner including beef, potato, carrots, peas and topped with gravy. Recipe below: Yorkshire Pudding Recipe – makes 4 Big Yorkies Ingredients (Yield based on batch): Plain flour – 280 gm Eggs – 8 pcs Milk – 400 ml Method: In a large mixing bowl, whisk together the eggs and milk until well combined. Gradually add the flour, whisking until a smooth batter forms. Preheat oven to 210°C. Using a 177 ml ladle, portion the batter into preheated trays - use a 20 cm cake tin Bake for 16 minutes, or until golden brown and puffed. Roast – makes 4 serves to fill the Big Yorkies Honey and carraway roasted carrots 8 pc carrots peeled and cut into 2 cm pieces. 1 tbsp honey 1 tsp olive oil Big pinch of sea salt 1 tsp carraway seeds Method Preheat oven to 170C Cut carrots, toss with olive oil, honey, carraway seeds and salt. Roast in baking tray for 20 minutes or until caramelised and soft. Roast beef 1.5 kg sirloin roast 2 sprigs thyme 2 pc rosemary 2 sprigs bayleaf Salt and pepper 2 tbsp olive oil Method Preheat oven to 220C Pick thyme and rosemary. Chop until coarse. Season liberally 6 hours in advance with salt and pepper. Rub with olive oil and add chopped herbs. Leave uncovered in the fridge. Take out a few hours before roasting so the meat can come up to room temperature. Roast for 20 minutes at 220C to caramelise the outside. Reduce temperature to 160 and cook until 45 degrees C. Take out and rest for 30 minutes. The beef should carryover cook until an internal temp of 55C for medium rare. Slice and enjoy. Gravy. Beef drippings 500 ml water 4 tbsp gravy powder Now that we roasted the beef we have a pan full of crispy beef drippings. Deglaze the pan with water and bring to a boil. Make a slurry with the gravy powder and just enough water to make it a paste. Add to the boiling deglazed water and bring back to a boil to thicken. If too thick add a splash of water. If too thin add a bit more gravy powder. Crispy spuds 1 kg chat potatoes Salt to taste. Rosemary 2 sprigs Garlic 6 cloves Olive oil 100 mm Method Boil halved chat potatoes in salted boiling water until fork tender. Remove and let dry. Smash lightly and put on a baking sheet with olive oil, salt, picked rosemary and lightly smash the garlic cloves. Roast at 220C for 45 minutes turning halfway until they are super crispy and moreish. Peas 500 gm baby peas. I prefer the Edgell brand baby peas. Salt Butter Blanch frozen peas in boiling salted water until hot. Toss with a tbsp of butter and a good pinch of salt.
