Blackwattle Café, Glebe

Ever since my nephew was born, it’s a real mission to find a spacious and pram friendly café whenever we are catching up for coffee. Not far away from Pyrmont there is a nice café inside a heritage building with excellent water views right next to the Anzac Bridge. Despite of the nice view and environment the food and service was not so impressive, menu was very limited and it was a long wait before someone attended to us.

Food: 4/10
Atmosphere: 6/10
Service: 5/10
Value: 5/10

Average Price
Breakfast: $6 – $15
Lunch $15 – $25
Dinner: N/A
Degustation: N/A
Corkage: N/A
Cakeage: N/A

Ease of finding a car park: Normal
Ease of finding the restaurant: Normal
Brightness of restaurant: Bright
Noise Level: Noisy
Waiting time for foods: 15 mins
Booking time require: Walk in
Child friendly/High Chair: Yes





Baked beans on toast, $10

I’ve chosen the bake beans because it was a homemade bake beans rather than canned one, it was a huge disappointment because the beans was extremely salty, I almost wanted to take it home and reconstructed it by adding small amounts of brown sugar. At the end I couldn’t finish it…


Cappuccino, $3.3

Coffee was okay, more on the flat side.


Chai Latte, $4


Latte, $3.3


Scramble eggs with mushroom served with toast & roast tomato, $14.50

While the scramble eggs was cooked nicely, the breakfast was very very ordinary, probably would not come back again.


Scramble eggs with bacon served with toast & roast tomato, $15

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55 Leichhardt Street, Glebe
opening hrs: Tue – Sun: 8:00 to 16:00, Mon closed

Getting There:

Parking: glebe point road then short walk to the park

By Train: No train station nearby

Map picture


Blackwattle Cafe on Urbanspoon


Spicy lamb Mince Tagine



I am sure a lot of you have tried the lamb breakfast tagine from Kazbah. Especially there is a branch open in Top Ryde now but I must say $18.50 for a breakfast isn’t cheap. I was so determine to make my own with more and fresher ingredients. I didn’t have a tagines dish at home and didn’t think it was necessary to purposely get one. So all my work was done on a frying pan then transfer to a baking dish for final few minutes to bake off the eggs. Result was yummy and very close to the one in Kazbah when I served it with the Turkish breads.

recipe adapted from Mindfood


1 tbsp olive oil  
1 brown onion, finely chopped    
1 red capsicum, deseeded, finely sliced
2 garlic cloves, finely diced    
3 tsp ground cumin   
2 tsp ground coriander 
2 tsp smoky paprika
1/2 tsp ground cinnamon   
500g lamb mince
3 tomatoes, cut into wedges  

2 tbsp lemon juice  
40g baby spinach leaves   
4-5 Swiss brown or button mushrooms   
2-4 eggs 


1) Preheat oven to 200˚C. Heat oil in a frying pan over a medium heat. Add onion and capsicum. Cook for 3 minutes or until soft. Add garlic and cook for 1 minute. Sprinkle cumin, coriander, paprika and cinnamon over mixture. Stir until well combined. Cook for 1 minute or until aromatic.

2) Add mince and cook, stirring with a wooden spoon, until lightly browned. Add tomatoes and lemon juice.  Cook until mince is well browned. Add spinach and 2 tbsp water. Cover and cook for 1 minute or until spinach leaves are just wilted.

3) Spoon mixture into individual tagines or a big baking dish. Form some hole in the mince by using a spoon. Break eggs into the holes of the meats. Cover and bake in oven for 10-15 minutes until eggwhite is just cooked. Season with salt and freshly ground black pepper.

4) service with rice or Turkish bread as desire.


I got most of my herbs from Green Valley Spice




The lamb mince does not have to be fully cooked as it still needs to go inside oven for extra 10 mins


You can add more eggs if you want but I was watching for my cholesterol level


Do not overcook your eggs, Its gotta be runny to be perfect. The best way to test this is to take it out from oven at 5-7 mins slightly move it to see if egg white is still wobbling. It should be just set and the remaining heat will cooks itself.


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