Retro pizza commercials are a magnificent thing. Pizza is a timeless joy, but the ways people have marketed it have aged both wonderfully and horribly at the same time. From print ads dating back to the 60s to cringey 90s TV commercials, get nostalgic below.
Pizza is timeless, but pizza ads are not. From print adverts dating back to the 60s, to cringey 90s TV commercials, get nostalgic below.
Pizza Hut Australia – 1992
Pizza Hut – 1977
Pizza Hut – 1965
Chef Boy-Ar-Dee – 1960s
Domino’s – 1985
Straw Hat Pizza Ad – 1970’s
Domino’s – 1980’s
Chef Boy-Ar-Dee – 1960’s
Pizza Hut – 1991
Chef Boy-Ar-Dee – 1960’s
Little Ceaser’s – 1994
Pizza Hut Australia – 1980’s
Pizza Hut – 1960’s
McCain – 1990’s
Pizza Hut – 1980’s
Pizza Hut Australia – 1996
If you’re looking for the best pizza in Sydney, try some OOSHMAN (formerly known as Manoosh) today. Simply order from us online or drop by and see us in person – we guarantee you will not be disappointed.
Here at OOSHMAN, we strive to cater all people, no matter what their tastes or preferences for eating are. Our menu is packed with delicious options for meat eaters, vegetarians and vegans alike, and we are proud to say just about anybody will find something they absolutely love on our menu.
What exactly is vegan cheese and how does it taste so good? Let’s take a look at this delicious vegan alternative to dairy.
For vegetarians and vegans, options range from delicious salads, delectable dips, tasty wraps, and of course, our famous pizzas.
How so? Two words: vegan cheese.
We source our vegan cheese from Daiya, a renowned dairy-free food producer who has been making delicious vegan-friendly products since 2009. Their cheese is so gooey and delicious, most people can’t even tell the difference from the real thing. But how do they do it? What exactly is vegan cheese and how does it taste so good? Let’s have a look.
What Is In Vegan Cheese?
Rather than using animal derivatives, vegan cheese is made from naturally derived products such as nut milk, soy protein, vegetable oil, yeast, agar flakes, natural enzymes, vegetable glycerin and assorted bacterial cultures.
We use mozzarella-style vegan cheese on our pizzas, which is made from filtered water, tapioca flour, expeller pressed non-GMO canola and/or safflower oil, coconut oil, pea protein, salt, vegan natural flavours, inactive yeast, vegetable glycerin, xanthan gum, citric acid and titanium dioxide (a naturally occurring mineral). It melts wonderfully at high temperatures and is so gooey and delicious you’ll be hard pressed to tell to difference!
How Is It Made?
Cheese is essentially made from a coagulation of proteins. In ‘real’ cheese, these proteins – called casein – are derived from the animal milk the cheese is made from. Rennet – a group of enzymes that are produced in the stomachs of animals – is what coagulates the proteins and is added during production. This is what causes curdling and eventually makes the cheese.
But what about vegan cheese? To be entirely free from animal products, it can not contain any rennet. So how do the producers make it coagulate? Well, being entirely plant-based, protein masses from various plant sources are used in lieu of animal proteins. Oils, emulsifiers, and thickeners are also used to ensure a firm texture.
You don’t have to be a meat eater to enjoy eating at OOSHMAN, we firmly believe we offer the best vegan food Sydney has to offer and we love searching for new ways to cater for our vegan friends. If you’re feeling hungry – vegan or not – drop by OOSHMAN (formerly known as Manoosh). Or if you’re after top quality mobile pizza catering, give us a call.
The Ooshman is getting on in years, so we’ve decided to give him a facelift. Nothing major, just a little nip and tuck. Can you spot the difference?
The Ooshman has had a facelift! Nothing major, just a little nip and tuck. Can you spot the difference?
In other Manoosh news we have a few new items on the menu including double smoked leg ham replacing our standard ham, and crispy crumbed chicken tenderloin options for both our flaming chicken and original chicken wraps.
Our ‘Where do you Manoosh?’ comp is almost at an end too! You have just few days left to enter, so get on it. Check out all the details here.
If all this talk of delectable new menu items and Ooshman facelifts is causing you to salivate profusely, why not drop by OOSHMAN (formerly known as Manoosh) or order online, and if you haven’t already, you can subscribe to our monthly newsletter to stay in the loop.
As many of our loyal customers will be aware, for the past few months the Ooshman has been working away on delicious new menu items. A few weeks ago we introduced our fiery Cholula hot wings and 12 hour smoked brisket, which have been flying out the door. Now we’ve got a few more to add to the list.
Double smoked leg ham and crispy crumbed chicken tenderloins are now on the menu at OOSHMAN!
Crispy Crumbed Chicken Tenderloin – We now have a crispy crumbed tenderloin option for both our flaming chicken and original chicken wraps.
If you haven’t tried one yet, our flaming chicken wraps comes with melted haloumi, lettuce & tomato topped with spicy peri peri sauce. Our original chicken wrap comes with lettuce, tomato, pickles & onion topped with our famous garlic sauce.
Double Smoke Leg Ham – For all that smokey goodness we know our customers love, we have changed our ham to double smoked leg ham.
If all this talk of delectable new menu items is causing you to salivate profusely, why not drop by OOSHMAN (formerly known as Manoosh) or order online, and if you haven’t already, you can subscribe to our monthly newsletter to stay in the loop.
Burghul holds a dear place in the culinary history of Lebanon. Also known as bulgar wheat, burghul is a cereal made from the grains of a variety of different wheat species. It was once a central element of the Lebanese diet, but has since fallen into obscurity in favour of rice and other grains.
That being said, it is still commonly used today – although you might not know it. It is often mistaken that tabbouleh is traditionally made with cous cous, but in fact, the traditional way of preparing the dish uses burghul for its carbohydrate element. Or if you’ve ever enjoyed crunchy, golden kibbeh, then you’ve eaten burghul.
Burghul is an incredible little grain. With tonnes of flavour and more than a few health benefits, it’s been a staple in Lebanese cooking for centuries.
How Is It Made?
Burghul is a Persian word that means ‘bruised grain’. Although similar, it should not be confused with cracked wheat, which is not pre-cooked. The preparation of burghul takes places in three stages. First, it is carefully steamed or boiled until its outer layer starts to crack. It is then taken out to dry – traditionally in the sun on the rooftops of Lebanese villages. Once it has dried, it is then ground down or ‘cracked’, separating the bran from the grain. What is left is a grain of varying sizes: coarse burghul, fine burghul and powdered burghul, each which have their different uses in Lebanese dishes.
Burghul Is Better For Your Health
Burghul has a number of health benefits that make it an excellent alternative to other grains. As a whole wheat, it is largely unprocessed, meaning it retains its rich nutrients and vitamins. It is also very low in fat, high in dietary fiber, rich in minerals and a great source of plant-based protein.
Good For Your Heart
Whole grains like bulghur are excellent for heart health as they contain rich anti-oxidants, trace minerals and phenolic compounds that are linked to the prevention of cardiovascular disease. The fiber in whole grains also has wonderful anti-inflammatory effects and can help lower cholesterol.
Good For Your Gut
Fiber is also great for digestion as it helps maintain regular bowel movements and detox the body of toxins.
Helps Slow Down Sugar Absorption
Bulghur wheat is very low GI, meaning it slows the rate that carbohydrates are digested and that sugar is released into the bloodstream.
Helps Keep You Feeling Full
The fiber in bulgur is not absorbable in the body, meaning that it travels through the digestive tract, taking up a large amount of space while absorbing water, meanwhile making you feel full.
A Great Source of Vitamins and Minerals
Bulghur is rich in essential vitamins and minerals such as iron, manganese, magnesium and B vitamins niacin and thiamine.
Bulghur is the star of two classic Lebanese dishes. Perhaps the most well-known is tabbouleh, where it is used to bolster the combination of parsley, tomato and onion. Bulgur imparts a soft, chewy texture, with a mild flavour that is slightly nutty. To prepare bulgur for use in tabbouleh, all you need to do is submerge it in boiling water for a few minutes until it is soft and light, then toss it through the other ingredients.
The second dish that really heroes bulghur is kibbeh: a Levantine dish made of bulgur, minced onions, and finely ground lean beef, lamb or goat mixed with vibrant spices. For a vegetarian alternative, kbbeh can be made with pumpkin in place of meat. The bulgur cases the filling, which is then deep fried to crispy perfection.
You will also find coarse burghul used as the central element in Middle Eastern pilaf, mixed through vegetables for a more substantial dish, or simply as delicious side as you would couscous or rice.
Delicious.
Here at OOSHMAN, we love burghul! We use it in our tasty tabbouleh, and both our meat and vegetable kibbeh.
Traditional Lebanese food is one of the world’s tastiest and healthiest cuisines. To try Lebanese food at its most delicious (or the best pizza in Sydney) stop by OOSHMAN (formerly known as Manoosh) or order online, and prepare your taste buds for something special.
The pizza is untouchable and its simplicity is its greatest virtue: crispy base, delicious sauce and hot toppings. Despite the perfection of this holy trinity of flavour combinations, there have been many attempts to alter the humble dish. From insane hybrids like pizza burgers, to sweeter incarnations like the desert pizza, lets take a look at some outrageous mashups.
Pizza may be perfect just the way it is, but that doesn’t mean people haven’t tried to experiment with it. Here are a 10 insane pizza hybrids.
A post shared by brunchies:)) (@got.thebrunchies) on
Here at OOSHMAN, we’re all about making pizza the right way. For the best pizza in Sydney stop by OOSHMAN (formerly known as Manoosh) or order online, and prepare your taste buds for something special.
