There’s certainly a gap in the Adelaide market for Jewish food, to be honest I myself am not fully familiar with Jewish cuisine. All I can think of are those pastrami, bagel and lox delis in New York. Paul Serafin has taken exactly this concept after returning from a visit to New York. He was inspired by the Jewish deli culture there, particularly the house made produce. Soon after, The Flying Fig Deli was born.
The menu comes with description and a glossary of Jewish food. Everything is sourced locally where possible, vegetables are pickled in house, meats smoked on site and salmon cured in house too. If you’ve been to New York delis the menu will look familiar. Bagels with schmear and preserves, pastrami on rye, Reuben, pickles, lox (cured salmon) and Kibbutz are just some of the options. Plus side, the coffee sourced from Coffee Barun is definitely better than the filter stuff in America (sorry guys). They also use Tweedvale milk from SA, the BEST milk in my humble opinion!
Aside from the fact that it’s high GI, high calorie, dense empty carbs, we do actually love bagels. Also became rather fussy with it. We ordered a serve of house made bagel to share with Schmear of cream cheese and house preserves. The marmalade was fantastic, I loved that it wasn’t too sweet. The bagel itself was on the chewier, drier side. On a side note, I wonder if they will consider making onion bagels in the future, that’s my favourite bagel ever!
Mr Foodie had a hard time deciding between The Reuben and House Smoked Pastrami Sandwich but the pastrami won over corned beef in the end. The meat looked a beautiful smoked pink with a lovely seasoned crust on the outside. The meat itself lacked a bit of flavour but I like that instead of ham slice style they cut thicker pieces of meat so you can sink your teeth into it and really get some beefy chew. The sandwich also comes with shredded carrots and horseradish relish on dark rye with a pickle. Pickle is a must and it’s a good pickle. Unfortunately the sandwich overall was rather dry to eat and didn’t really taste of much. The bread slices were dry too. The horseradish relish was lost. Perhaps The Reuben would have fared better with cheese, more vegetables and a dressing. We’ll have to try that one next time.
So when I was in America, I ordered hash and hash browns almost all the time. Pancakes and waffles didn’t really phase me. Their hash was my thing. I thought I’d try out the Pastrami Hash with capsicum, onions, charred sprouts and smoked leek. For a healthier touch they use sweet potato instead of normal potato. The dish comes with a slice of sour dough light rye (my faveeeee), a perfectly poached egg and schug. Schug was quite a nice accompaniment, it’s a green salsa verde made of jalapeno, coriander, parsley, garlic, cumin, caraway seeds, salt, pepper and olive oil. Thank goodness for a glossary. First taste of the pastrami was a bit bland. Anyway, I couldn’t wait to cut the egg and let that creamy golden yolk run all over the hash to inject some moisture. Personally we found the dish dry and a bit bland. Perhaps we’ve become heavily seasoned monsters (cue horror!). Good thing is, the dish isn’t greasy, it’s quite clean to eat.
The concept is fantastic and the menu is different. Something new in Adelaide that no one else does. A welcome change for breakfast if you’re tired of the whole eggs and bacon thing. If you’re feeling adventurous try the Israeli breakfast smorgasbord The Kibbutz. It’s a mix of seeds, feta, vegetables, grains and pickled small fish. Rather healthy really. I think I’d like to try some Latke next time too, kinda looks like rosti.
The Flying Fig Deli
161 Jeffcott Street
North Adelaide SA
08 7226 1788