Behind Erskineville station, racks of doughnuts sit stuffed with Nutella. They await a delicious fate: to be impaled atop a dense milkshake. This is the Tella ball shake.
Owner Aki Daikos and his pastry team begin piping at one in the morning to make the doughnuts and they sell out before noon. The doughnuts also come in salted caramel, vanilla-bean ricotta or five-berry jam flavours.
Daikos (owner of Vesbar Cafe and Gasolina Espresso) opened Foodcraft Espresso with business partner Simon Kappatos. It has a full breakfast and lunch menu with a clear Greek influence, a nod to Daikos’s heritage. There's a Mediterranean breakfast board and a very good Reuben club as well.
The bright corner space lends itself to slow mornings watching the trickle of stylish commuters. However, the Tella ball shake attracts long weekend lines.
Gift the experience of Australia's
best restaurants, cafes and bars