tag:blogger.com,1999:blog-82598509886043885982024-02-28T23:46:04.288+11:00Vondelicious!Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.comBlogger289125tag:blogger.com,1999:blog-8259850988604388598.post-33588886530851330762017-09-02T12:00:00.000+10:002017-09-02T12:00:21.359+10:00Passiontree, Chatswood<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0V361nBk8qmqib-4sm5nyWsh0PcKI3uKhv2p4lnMt7CjLecKkIZC110_meABTlqqd5Dt8lYYxoYXw5vDJ50n-96eCtUR0D0SxxUUr7D4Fiq8cL9JMeNZCVO_ULC99G3sOoSnJTd8CGvQ/s1600/Passiontree+5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0V361nBk8qmqib-4sm5nyWsh0PcKI3uKhv2p4lnMt7CjLecKkIZC110_meABTlqqd5Dt8lYYxoYXw5vDJ50n-96eCtUR0D0SxxUUr7D4Fiq8cL9JMeNZCVO_ULC99G3sOoSnJTd8CGvQ/s640/Passiontree+5.jpeg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Taro Bingsoo</i></div><br />
I'm a sucker for all things sweet and naturally, rarely one to turn down dessert so when I had the opportunity to visit Passiontree, a dessert cafe, to trial some of their desserts I couldn't say no!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6XZXd0XnV9ZGzW-CW5D3n7rJ52m56uO3WpbY1Va3y7PVywY_GIObbYMVaJ0Rg91hrU7Jrv89siImJd26MHzVgky7fXuqUrbXFPkAQJlHRk1otL1353BYXrkpPY234og2sPyVjfSwt_M/s1600/Passiontree+2.jpeg" imageanchor="1" style="text-align: start;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6XZXd0XnV9ZGzW-CW5D3n7rJ52m56uO3WpbY1Va3y7PVywY_GIObbYMVaJ0Rg91hrU7Jrv89siImJd26MHzVgky7fXuqUrbXFPkAQJlHRk1otL1353BYXrkpPY234og2sPyVjfSwt_M/s640/Passiontree+2.jpeg" style="cursor: move;" width="426" /></a></div><i>Epic Hot Chocolates: White Mint, Campfire S'Mores, Peanut Butter Cuppa, Rose Delight ($9.90)</i><br />
<br />
<a name='more'></a><br />
We start with the Epic Hot chocolates, which are so amazingly photogenic that by the time we get around to actually drinking them they're not so hot anymore! And epic is exactly what they are, each over the top hot chocolate served in a massive beer mug and so much chocolate dripping down the sides that it needs its own little plate to catch it all!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvrAy0alclPqJXvBaxWsI3Wjseus43eNfJ9VOXVoP6PsLtY1qtXknBeUrRmNKXWQ8yjY9y0S6mEbprjHxP_pkPZuUMjd-IImmubgaRXUkz1VVYaB99C_Qn0ujB_WhaeJBWQP_CnlSW09E/s1600/Passiontree+3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvrAy0alclPqJXvBaxWsI3Wjseus43eNfJ9VOXVoP6PsLtY1qtXknBeUrRmNKXWQ8yjY9y0S6mEbprjHxP_pkPZuUMjd-IImmubgaRXUkz1VVYaB99C_Qn0ujB_WhaeJBWQP_CnlSW09E/s640/Passiontree+3.jpeg" width="640" /></a></div><div style="text-align: center;"><i>Bingsoo - Cookies n Cream, Berry Berry ($14.90)</i></div><br />
After warming up with the hot chocolates, we move to the other end of the spectrum with the icy cold bingsoo (Korean shaved ice dessert), a substantial bowl of flavoured shaved ice topped with chocolate sauce, oreos and a vanilla ice cream in the Cookie n Cream variety, and a selection of berries and scoop of strawberry ice cream in the Berry Berry variety. It's presented beautifully, but doesn't stay this way long once we dig in!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6XB6kJ0rB-fmZO5m0IJvhPvFCA5lE9OyZnf_6hAfM4d4pM2UmPtgZkIIQ47qNwCypkq32BKuqPpIOYD1SAVd0OqPVDEQ1J3LLhnOi5hY61gQ2qkqFLjA51pYcJ_dWRDN27dgkVv7pasQ/s1600/Passiontree+4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6XB6kJ0rB-fmZO5m0IJvhPvFCA5lE9OyZnf_6hAfM4d4pM2UmPtgZkIIQ47qNwCypkq32BKuqPpIOYD1SAVd0OqPVDEQ1J3LLhnOi5hY61gQ2qkqFLjA51pYcJ_dWRDN27dgkVv7pasQ/s640/Passiontree+4.jpeg" width="426" /></a></div><br />
<div style="text-align: center;"><i>Taro Bingsoo ($16.90)</i></div><div style="text-align: center;"><i><br />
</i></div>But if you're going to go for bingsoo, go for the Taro bingsoo and no, I'm not saying this just because you'll get a good insta-worthy shot out of it! The taro ice cream is a real winner, infact so much so that I would visit just to have a scoop of it, but the toppings are what makes this dessert even more exception, with everything from sliced almonds to Crunchy Nut cereal flakes, red bean and of course, the white chocolate flower encasing cute matcha mochi pieces.<br />
<br />
A pour of the taro sauce bring all of the elements together into one big, delicious icy mess, each mouthful complete with different flavours and textures, the crunch of the cereal contrasting with the soft chew of the mochi bites.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XxCUiAs3QXL7b9I2KqPSiZvFlmc0aQ2Y2r_MuOeWPpTKXsh2MqyrU9JNO3y5ETnDFUf296BS82v1DOfhA_lkcyomQRAqYSxY1nbtatgcI_R0ClrAhj4bdzif4bvz4686L9IGcwv5nA4/s1600/Passiontree.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XxCUiAs3QXL7b9I2KqPSiZvFlmc0aQ2Y2r_MuOeWPpTKXsh2MqyrU9JNO3y5ETnDFUf296BS82v1DOfhA_lkcyomQRAqYSxY1nbtatgcI_R0ClrAhj4bdzif4bvz4686L9IGcwv5nA4/s640/Passiontree.jpeg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And for something with even more of a 'wow' factor, try the pancake stacks- three thick fluffy vanilla pancakes topped with an upside down ice cream cone, the melting ice cream acting as additional sauce.</div><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8E2tjk5QdS_Z4JoiFlzJZ8ctFLy1AxxyqjGHosLVP64vgiZ5zUiXQScwGR0d5i7H7krZfhWMcXEkh-G5MHL4g0BD2IuI71QsMhzHnfK_Rmmd_kyI3tGcBduPjOywMeTnpDr_z5icjoA/s1600/Passiontree+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8E2tjk5QdS_Z4JoiFlzJZ8ctFLy1AxxyqjGHosLVP64vgiZ5zUiXQScwGR0d5i7H7krZfhWMcXEkh-G5MHL4g0BD2IuI71QsMhzHnfK_Rmmd_kyI3tGcBduPjOywMeTnpDr_z5icjoA/s640/Passiontree+2.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Berry Good Pancake Stack ($14.50)</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div>The Berry Good Pancake stack is the most eye catching, the vibrant red cone hard to miss. Berries and pancakes are always a winning combination so there was no doubt that this one would go down well, the fresh berries bringing bursts of tanginess.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjHZKU8X5onicEwsS8o2-RpQAGTrSx9rKb_voP-OUuFZADNIWcz1J32lPI0Q1cwB-im0BsH1_izElQJtATFddhIKXBxIFS15VXkodTllBnd04RYQzcYlqpL1LiavKbXPSp-oEiULAoXE/s1600/Passiontree.jpg" imageanchor="1" style="text-align: center;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjHZKU8X5onicEwsS8o2-RpQAGTrSx9rKb_voP-OUuFZADNIWcz1J32lPI0Q1cwB-im0BsH1_izElQJtATFddhIKXBxIFS15VXkodTllBnd04RYQzcYlqpL1LiavKbXPSp-oEiULAoXE/s640/Passiontree.jpg" width="640" /></a><br />
<div style="text-align: center;"><i>Matcha Mochi Pancake Stack, Black Sesame Pancake Stack ($14.50)</i></div><br />
The Matcha Mochi is another classic combination that works well, the slight bitterness of the matcha ice cream and sauce balanced by the sweet red bean cleverly sandwiched between the layers of pancake. But the flavour combination that really won us over was the Black Sesame, the nuttiness of the black sesame flavour particularly enjoyable.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pap0ut-t_3lap5on-M87Ht4a6_pl-4fXw_nkBfaL2n_GEbaKUK1_WQCWgpBzLJSJWB4KeT-AkOhyGm9OiPHcs13hqlpESiNr9Mhm8J-5ALohCkX9WlLF-CJFyHEuUEQD8LlxP-omh5M/s1600/Passiontree+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pap0ut-t_3lap5on-M87Ht4a6_pl-4fXw_nkBfaL2n_GEbaKUK1_WQCWgpBzLJSJWB4KeT-AkOhyGm9OiPHcs13hqlpESiNr9Mhm8J-5ALohCkX9WlLF-CJFyHEuUEQD8LlxP-omh5M/s640/Passiontree+3.jpg" width="640" /></a></div><div style="text-align: center;"><i>Matcha Lava Bread ($16.90)</i></div><br />
And I did leave the best til last, the Lava Bread, a seemingly innocent and unexciting thick pillow of white toast served alongside the slightly more enticing offering of ice cream and cream. That is, until you cut open through the crispy toast into a runny liquid centre- it's almost like a chocolate fondant, but even better!<br />
<br />
The matcha version is enjoyable, and there's also a strawberry variety, but if you're a fan of Asian flavours I'd recommend trying out the taro. It is almost like a thick, warm taro milk tea housed within the toast, the plate bursting with delightful violet liquid once you start cutting in. The taro sauce so delicious you won't want to waste a drop, luckily there's plenty of fluffy white bread to mop it up.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKrnBZI7pxB4Tk89NZDyKXFv3Cckwl6R962o_SCREHY5C7qDP6xTWWnDZwQUEyMoX5MkSZoZYU7pSlO7EMIum4R5GhMBnFnGfoLFDMt6UDYzpd9sKIUmioWl4sJAtH64d7TWQzfGxHfM/s1600/passiontree+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKrnBZI7pxB4Tk89NZDyKXFv3Cckwl6R962o_SCREHY5C7qDP6xTWWnDZwQUEyMoX5MkSZoZYU7pSlO7EMIum4R5GhMBnFnGfoLFDMt6UDYzpd9sKIUmioWl4sJAtH64d7TWQzfGxHfM/s640/passiontree+4.jpg" width="640" /></a></div><br />
But make sure you leave plenty of stomach space for this (or bring lots of friends!) because it is every bit as filling as you would imagine!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8E2tjk5QdS_Z4JoiFlzJZ8ctFLy1AxxyqjGHosLVP64vgiZ5zUiXQScwGR0d5i7H7krZfhWMcXEkh-G5MHL4g0BD2IuI71QsMhzHnfK_Rmmd_kyI3tGcBduPjOywMeTnpDr_z5icjoA/s1600/Passiontree+2.jpg" imageanchor="1"></a><br />
<a href="https://www.zomato.com/sydney/passion-tree-chatswood" title="View Menu, Reviews, Photos & Information about Passion Tree, Chatswood and other Restaurants in Sydney" target="_blank" ><img alt="Passion Tree Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/15545497/biglink" style="border:none;width:200px;height:146px;padding:0;" /></a> <br />
<br />
<i>Von dined as a guest of FCBA</i>Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com22tag:blogger.com,1999:blog-8259850988604388598.post-1722641396106755512017-08-29T20:39:00.002+10:002017-08-29T20:39:19.471+10:00Marshmallow Crunch Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzobjDwY_-SObUiEFoloK5SjUll324OS4RxZpvC_1EottAy2OCLpM2QDOIv-PppZu-xkR0bLwo-xukoRL1yFy2e3wSp7Oyy3wwcrZkALUcc1xhv6EWsecvDsUQ73cI9IPXs9rNbElCOW4/s1600/Brownies+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzobjDwY_-SObUiEFoloK5SjUll324OS4RxZpvC_1EottAy2OCLpM2QDOIv-PppZu-xkR0bLwo-xukoRL1yFy2e3wSp7Oyy3wwcrZkALUcc1xhv6EWsecvDsUQ73cI9IPXs9rNbElCOW4/s640/Brownies+3.jpg" width="426" /></a></div>
<br />
Marshmallows aren't really my kind of thing, but when it's sandwiched between a brownie and apeanutty chocolate crakle....that's a completely different story!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9IsZRzVE09m5UHCGDIyqAlUMnj6JWXKiDgZrlbJ3hZI9NB03quVtw0s2ogZxeahNSFjFGCQqJcg7dPfA1b9Gp6X6FMB82S5LBfiVC0_w2o6vZ_uZ3WyWJ-ibhtFMjPw7_f60q3j-EhRc/s1600/Brownies+2.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br />
You can probably tell from the recipes I post, that I have a bit of a sweet tooth and whilst most of the time I do turn to chocolate when I'm craving something sweet, I also do find that something with a biscuit or wafer is a little more satisfying, perhaps because having to bite through something rather than it melting away makes me feel like I'm actually eating something.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9IsZRzVE09m5UHCGDIyqAlUMnj6JWXKiDgZrlbJ3hZI9NB03quVtw0s2ogZxeahNSFjFGCQqJcg7dPfA1b9Gp6X6FMB82S5LBfiVC0_w2o6vZ_uZ3WyWJ-ibhtFMjPw7_f60q3j-EhRc/s1600/Brownies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9IsZRzVE09m5UHCGDIyqAlUMnj6JWXKiDgZrlbJ3hZI9NB03quVtw0s2ogZxeahNSFjFGCQqJcg7dPfA1b9Gp6X6FMB82S5LBfiVC0_w2o6vZ_uZ3WyWJ-ibhtFMjPw7_f60q3j-EhRc/s640/Brownies+2.jpg" width="442" /></a></div>
<br />
<a name='more'></a><br />
Which is why these Marshmallow Crunch Brownies are my kind of brownie variation- the textural contrast between the crunchy of the rice bubble layer, the spongy marhsmallow and chewy brownie means you have a bit of everything in one bite, and decadent enough to satisfy any craving in a small slice.<br />
<br />
It's also a lot easier to make than it looks too- you'll only need two saucepans, or one if you're lazy like me, mix everything together, bake, layer up and you'll have a great treat that's also great for sharing!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsIa4t3YoIfJpFIAYja_iZFLV3qrNwgpwhgI_raV74cG9DwMbGo5Yop1s4Co7rLXaAO6seGNPWQ_k3QYhWtJ-RHvN0cg3CnDb3AG6kh08wZNri-Dtlf1QYmgZ8mlCrciAgkVbDPywth4/s1600/Brownies+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsIa4t3YoIfJpFIAYja_iZFLV3qrNwgpwhgI_raV74cG9DwMbGo5Yop1s4Co7rLXaAO6seGNPWQ_k3QYhWtJ-RHvN0cg3CnDb3AG6kh08wZNri-Dtlf1QYmgZ8mlCrciAgkVbDPywth4/s640/Brownies+1.jpg" width="640" /></a></div>
<br />
<br />
<blockquote>
<b><span style="font-size: x-large;">Marshmallow Crunch Brownies Recipe</span></b><br />
Adapted from <a href="http://www.fromvalerieskitchen.com/brownie-marshmallow-crunch-bars/">Valerie's Kitchen</a>, using brownie recipe from <a href="http://allrecipes.com/recipe/10549/best-brownies/">allrecipes</a><br />
<br />
1/2 cup butter<br />
1 cup white sugar<br />
2 eggs<br />
1 teaspoon vanilla extract<br />
1/3 cup unsweetened cocoa powder<br />
1/2 cup all-purpose flour<br />
1/4 teaspoon salt<br />
1/4 teaspoon baking powder<br />
200g marshmallows<br />
<br />
2 cups dark chocolate chips<br />
1 cup peanut butter<br />
1 tablespoon butter<br />
1.5 cups crisp rice cereal (eg Rice Bubbles/Coco pops)<br />
<br />
<ol>
<li>Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.</li>
<li>In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.</li>
<li>Bake in preheated oven for 25 to 30 minutes. When the brownies are almost done, layer the marshmallows over the brownies and bake for another 2 minutes. Leave to cool for around an hour.</li>
<li>For the topping, combine the chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until chocolate chips have completely melted and mixture is well combined. Remove from the heat and quickly stir in crisp rice cereal. Immediately spoon the mixture over the top of the frosting layer and gently spread out evenly. Chill until set.</li>
<li>Allow to sit out for 10 minutes before slicing and serving. Bars are delicious served cold or at room temperature.</li>
</ol>
</blockquote>
Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com6tag:blogger.com,1999:blog-8259850988604388598.post-45319719760542597732017-08-16T18:00:00.000+10:002017-08-19T10:02:23.784+10:00Dumplings Taipei, Baulkham Hills<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnEdkRWhaDhj9Nf1w7Q-dyiHuakyB7DSQcQRL846As8FVPW8u6-9NA9gDgEft_z-iPuJBhPVF3YY5NBO7zWeR85pBGa0uC6A-6o67WDn6oKKnQijjnI0Xwz4ivcpvDgBJ3Jw4jw_GRGVQ/s1600/Dumplings+4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnEdkRWhaDhj9Nf1w7Q-dyiHuakyB7DSQcQRL846As8FVPW8u6-9NA9gDgEft_z-iPuJBhPVF3YY5NBO7zWeR85pBGa0uC6A-6o67WDn6oKKnQijjnI0Xwz4ivcpvDgBJ3Jw4jw_GRGVQ/s640/Dumplings+4.jpeg" width="426" /></a></div><br />
The are restaurants and cafes which I visit after reading about it online, and there are restaurants I visit out of curiosity just because they are there. Dumplings Taipei fits into the latter category, a small Taiwanese eatery sitting on the junction of Windsor and Old Northern Roads, a junction where the light is pretty much always red- which gives me plenty of time to survey the area and and check out how busy the restaurant can get during the day- always the first sign of a good restaurant!<br />
<br />
Given that the next closest place I can get a decent Taiwan beef noodle fix is some 30 or so minutes away in Eastwood, the idea of having one so local was exciting so instead of spending half the day cooking lunch on a lazy Saturday arvo, we took a quick drive to check out this place.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbdTeXl0TZ3a1S6x00JDQr294IBNLXFjMUYtpYgYNyn8-8d0kENDvNXv4DaF3HZBeDriJAtOtKHdNBaBqnaVKueHt1SKHyA-cxGo4bfvL-21d7XPRYGg_sDarViOWqoSde1m2aAJas9cw/s1600/Dumplings+2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbdTeXl0TZ3a1S6x00JDQr294IBNLXFjMUYtpYgYNyn8-8d0kENDvNXv4DaF3HZBeDriJAtOtKHdNBaBqnaVKueHt1SKHyA-cxGo4bfvL-21d7XPRYGg_sDarViOWqoSde1m2aAJas9cw/s640/Dumplings+2.jpeg" width="426" /></a></div><br />
<a name='more'></a><br />
Whilst we had imagined the menu to be mostly noodles and dumplings, the menu offers a much more lengthy selection of Taiwanese dishes and snacks including some not so common options like the Spicy Chicken Gizzard which we ordered. I'm a huge fan of gizzard, because of their unique texture, a firm meaty slightly crunchy texture (as a bonus, they're also a great source of iron too!) and whilst the texture of this dish was great, we were a little underwhelmed by the quantity and flavour which was similar to that of the chilli sauce provided on the table as a condiment.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGorN0gtK5rz1cZAvTxpWDeJIAbAOWYpuxHtVjjrQUqtbbhZsJlqv4bKXooxp9SoXzffqDFp2-GdhBKaiHk3EFVl3-xkdXtkQC88fkz_aoEMqFT41yJINq9Ao2w8srROMaA84q0evv24M/s1600/Dumplings+5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGorN0gtK5rz1cZAvTxpWDeJIAbAOWYpuxHtVjjrQUqtbbhZsJlqv4bKXooxp9SoXzffqDFp2-GdhBKaiHk3EFVl3-xkdXtkQC88fkz_aoEMqFT41yJINq9Ao2w8srROMaA84q0evv24M/s640/Dumplings+5.jpeg" width="426" /></a></div><br />
We did however enjoy the pan fried pie with pork meat, essentially a much larger version of a potsticker in a flattened bun shape. It's a bit of an oddity at first, the pie flopping from its weight when picked up, the thin dough not quite strong enough to hold its shape, but we're sold after biting through the golden crispy casing and into the moist and juicy pork filling.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisSN-C3WFmuKeYUGi48GU5s9Cm6BcqYf6Jm0NRRCYlsv8JlgQRwikI3SXzitJVZ8HWoPyvH15yc2TNFHApG4Mfr0pvJMvRQRcqwwS426jro_W-uchyphenhyphen50RDW0Cru-krPv87Z6v2_Mp1rnQ/s1600/Dumplings+6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisSN-C3WFmuKeYUGi48GU5s9Cm6BcqYf6Jm0NRRCYlsv8JlgQRwikI3SXzitJVZ8HWoPyvH15yc2TNFHApG4Mfr0pvJMvRQRcqwwS426jro_W-uchyphenhyphen50RDW0Cru-krPv87Z6v2_Mp1rnQ/s640/Dumplings+6.jpeg" width="426" /></a></div><br />
The Taiwanese Braised Pork Rice is my kind of comfort food, a Taiwanese staple consisting of a bowl of fluffy white rice, topped with a melting tender pork belly stew. Dumpling Taipei's version is saucy and packed with plenty of flavour from the soy based meat sauce.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJzHV731LG3PQ7eTVlY2lEs7WlPtdOibb_1xKOZ-cuLNJ_Db-W1Mk7jNs_kP64vrmDXN2sAO1fLSqK_MA94gZjFaezPqOkADj9n4BqOX2hnznR_VyJMtAGvB_tr5YeGh56reM5EOsjpA/s1600/Dumplings+1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJzHV731LG3PQ7eTVlY2lEs7WlPtdOibb_1xKOZ-cuLNJ_Db-W1Mk7jNs_kP64vrmDXN2sAO1fLSqK_MA94gZjFaezPqOkADj9n4BqOX2hnznR_VyJMtAGvB_tr5YeGh56reM5EOsjpA/s640/Dumplings+1.jpeg" width="426" /></a></div><br />
The pork and rice is satisfying enough to have on its own, but we couldn't resist the extra value you get from ordering a combo- for a couple of dollars extra, you'll get an additional serve of pickles, vegetables and a choice of meat.We opt for our all time favourite, Taiwanese Fried Chicken (aka popcorn chicken) which comes with the signature crunch of the sweet potato starch batter. Unfortunately the oil looked and taste a bit oil, but nevertheless, we did enjoy the flavourful combination of garlic, soy, and Five-Spice powder.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYy6OBwzS6a0mRk3G6d0tEiJRvUBzQcXLp8oS8K95b2Eh-YaCrKPEjSHkvE2gRDzajzmDT29xK_zueZ-Ll2Mxex37H4PM3mlWZ3-vXoU1eSCSohxwZBFS_5NzX0SgKw5LpsKBut1V0WRM/s1600/Dumplings+3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYy6OBwzS6a0mRk3G6d0tEiJRvUBzQcXLp8oS8K95b2Eh-YaCrKPEjSHkvE2gRDzajzmDT29xK_zueZ-Ll2Mxex37H4PM3mlWZ3-vXoU1eSCSohxwZBFS_5NzX0SgKw5LpsKBut1V0WRM/s640/Dumplings+3.jpeg" width="426" /></a></div>And of course we had to order the Taiwanese Beef Noodles.<br />
<br />
The version here is a little different to what we're used to, the soup less dark and meaty than others I've tried in the past, and a strong taste of carrot shines through. The noodles themself appear handmade, not unlike my own home made attempts, a tad uneven in size and a bit doughy in texture. It's warm and comforting, but I think I'll stick to Eastwood for my Taiwanese Beef Noodle fix!<br />
<br />
<a href="https://www.zomato.com/sydney/dumplings-taipei-baulkham-hills" title="View Menu, Reviews, Photos & Information about Dumplings Taipei, Baulkham Hills and other Restaurants in Sydney" target="_blank" ><img alt="Dumplings Taipei Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16569922/biglink" style="border:none;width:200px;height:146px;padding:0;" /></a> Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com0tag:blogger.com,1999:blog-8259850988604388598.post-34167498249509044032017-08-11T18:00:00.000+10:002017-08-11T18:00:01.197+10:00Red Velvet Cake <div class="tr_bq">I can't really say that I like red velvet cake- to be honest I really don't understand the hype about a plain cake that is coloured bright red- but each to their own! Most of the cakes I make aren't really for myself, so given how popular it is, I it was only a matter of time before a request would come up, so I needed a good recipe to have under my belt.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieS4jj4eh1D1mafx8PMWBJbFDw8rSkDum0oNj6rHz3xEdWxmFJbSNA7Fb_VlHA5nGHJHzn20bC4C9gi7DtmwmItTR8IszYsnt7b0UHWUU92I5fK2KDmH1cVqlPfEwfzjRUdIz7DIZWrco/s1600/Red+Velvet+2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieS4jj4eh1D1mafx8PMWBJbFDw8rSkDum0oNj6rHz3xEdWxmFJbSNA7Fb_VlHA5nGHJHzn20bC4C9gi7DtmwmItTR8IszYsnt7b0UHWUU92I5fK2KDmH1cVqlPfEwfzjRUdIz7DIZWrco/s640/Red+Velvet+2.jpeg" width="500" /></a></div><br />
Whilst most recipes are a similar formulation made up of your usual cake candidates- flour, eggs, sugar, butter and of course red food colouring- I have settled for an oil based recipe rather than a butter one..... because a whole block of butter for the buttercream icing is really way more saturated fat than one needs in a serving (those who have followed this blog for a while will know I'm not particularly fond of working with too much butter!).<br />
<br />
I'm a bit skeptical when it comes to 'dump everything in a bowl and mix' recipes as I haven't had huge success with these recipes in the past, but I'm pleased to report this one worked a treat. It was a simple five minute job to whip up, the addition of yoghurt makes for a nice, moist texture and the cake went down well with the family, who also aren't red velvet fans either! I've added a bit of cocoa to the recipe to give it a bit of flavour, but leaving out the cocoa will give you brighter shade of red, if that's what you're after.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigm9fal9UgVEZWj06X5YiiJ0a0VO0zxJL6VMIxcXz7BAuC1kY44Hb4j7X_Hce4DqnvQPLENyY9SAIIIjA22RaBgRWBwtI2Ay2nwPVBtmfuVrKQZ48cRx8IFGDWRXBRM6XIq6xE3Zzy5E0/s1600/Red+Velvet.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigm9fal9UgVEZWj06X5YiiJ0a0VO0zxJL6VMIxcXz7BAuC1kY44Hb4j7X_Hce4DqnvQPLENyY9SAIIIjA22RaBgRWBwtI2Ay2nwPVBtmfuVrKQZ48cRx8IFGDWRXBRM6XIq6xE3Zzy5E0/s640/Red+Velvet.jpeg" width="426" /></a></div><br />
<a name='more'></a><br />
Fun fact: when I made this red velvet recipe without the food colouring, all I got was confused looks as to what flavour the cake was meant to be. We settled on calling it 'caramel' because that's generally what brown and sweet cakes tend to be associated with....<br />
<br />
<blockquote><b><span style="font-size: x-large;"> Red Velvet Cake Recipe</span></b><br />
Recipe from <a href="http://allrecipes.com/recipe/8022/red-velvet-cake-ii/">All Recipes</a><br />
<br />
2 1/2 cups self-rising flour<br />
1 1/2 cups white sugar<br />
1 cup vegetable oil<br />
1 teaspoon baking soda<br />
2 Tbsp cocoa powder (Optional)<br />
1 teaspoon distilled white vinegar<br />
1 teaspoon vanilla extract<br />
2 eggs<br />
3/4 cup Greek yoghurt<br />
1/4 cup milk<br />
30mL red food colouring<br />
<ol><li>Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans.</li>
</ol><ol><li>In a large bowl, mix together sugar, oil, and eggs. Add food coloring and vinegar to buttermilk. Add baking soda and cocoa to flour. Add flour mixture and buttermilk mixtures alternately to the sugar mixture. Mix well. Stir 1 teaspoon vanilla into batter. Pour batter into prepared pans.</li>
</ol><ol><li>Bake for 20 to 25 minutes, or until done. Remove from oven, and cool on wire racks.</li>
</ol></blockquote>Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com0tag:blogger.com,1999:blog-8259850988604388598.post-60873154173639763652017-07-29T20:42:00.003+10:002017-07-29T20:42:22.698+10:00Manoosh Pizzeria, Enmore<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVXQeC5Nl7Cb9p66qxq49tISdyxuXSARNf5-DHHM_qsiNPa8IfrmauGLkhw3z4BAQogH6mEBvCUlHeHD6EG3LfMYms5B26kB7KvwCMPN1rJAPXq2asTc7jbcL4GFOErsQ-mJriTPAZhyphenhyphenU/s1600/IMG_0270-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVXQeC5Nl7Cb9p66qxq49tISdyxuXSARNf5-DHHM_qsiNPa8IfrmauGLkhw3z4BAQogH6mEBvCUlHeHD6EG3LfMYms5B26kB7KvwCMPN1rJAPXq2asTc7jbcL4GFOErsQ-mJriTPAZhyphenhyphenU/s400/IMG_0270-01.jpeg" width="400" /></a></div>
<div style="text-align: center;">
<i>Wildfire Pizza ($17)</i></div>
<br />
I'll be the first to admit that I'm no connoisseur when it come to pizza- I can easily count on one hand the number of times I've had pizza this year, and of those times it has either been from one of the major pizza chains or from a pub. So it probably doesn't come as a surprise that Lebanese style pizza isn't something I've tried before, and probably also explains my excitement when <a href="https://www.blogger.com/www.manoosh.com.au">Manoosh Pizzeria</a>, kindly invited me to have a taste of their menu!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvSTVygLqrgBUDCzMwwX5Zuuk_vff_q61zgrKSp1QhpxUIlTOuLUQ5a_3rr1DpeSwV30MUn7vXg_9P_nKp5n9mgvkpc3DH-04A6xcU69dl7TG_jcx48dR35yP8CfkpB_blJe6lo_jvlE/s1600/IMG_0273-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvSTVygLqrgBUDCzMwwX5Zuuk_vff_q61zgrKSp1QhpxUIlTOuLUQ5a_3rr1DpeSwV30MUn7vXg_9P_nKp5n9mgvkpc3DH-04A6xcU69dl7TG_jcx48dR35yP8CfkpB_blJe6lo_jvlE/s400/IMG_0273-01.jpeg" width="400" /></a></div>
<br />
By title, Manoosh is a pizzeria, but have a just have a quick look at <a href="https://www.manoosh.com.au/menu/">their menu</a>, and you'll find that there's a lot more going on than just pizza. It's our first time here, but we instantly know that they must be doing something right when they've got a table full of restaurant awards and the place is packed full of customers waiting for takeaway orders at noon on a Saturday.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHxsku0mDC5hIkGlAQ7O7iYGBkk91WbhRze0Vc38kAWtQz4DOtKwTWJ-ixL0ahdt7niHADAoY1JRKNFIYZfreXcrV6oy41sUnlBXI7cDa2gElqpQpKcF_4ukzuBNRHqcHQ6JXA0deet0/s1600/IMG_0250-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHxsku0mDC5hIkGlAQ7O7iYGBkk91WbhRze0Vc38kAWtQz4DOtKwTWJ-ixL0ahdt7niHADAoY1JRKNFIYZfreXcrV6oy41sUnlBXI7cDa2gElqpQpKcF_4ukzuBNRHqcHQ6JXA0deet0/s640/IMG_0250-01.jpeg" width="426" /></a></div>
<div style="text-align: center;">
<i>Kibbeh ($9 for half doz) and Sambousik ($8 for half doz)</i></div>
<a name='more'></a>As expected for a pizzeria, the menu is mostly packed with carb-heavy options- an extensive list of pizzas, wraps and breads making up the majority of the menu. But the sides are equally, if not even more, exciting, and there's honestly too many exciting options to choose from that we're not even sure where to start. If you're after your typical take-away pizza fare, you'll find the garlic breads (there's three different types!) and salads you're looking for, but if you're after something more different, there are also options like falafel and pastries to tempt your tastebuds.<br />
<br />
Our indecisive minds settle for a bit of everything, starting with the kebbeh, cute deep fried lamb burghul footballs encasing a generous, soft mixture of spiced lamb, pine nut and onions. A similar filling can also be found in the Sambousik, a deep fried puff pastry crescent, not unlike a curry puff.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRm5Z7V_B4znX-j05QCxj0aoCinZrZUu40SOn0H601LwGhOvvT6tshEN9icfNaRGJ-Lw_aXGD3qB91aes_0Cg8oIg_yyaWDpGzQ1Q9QYJoURtpWo1N6mkdXNMynayXHzcinuPnJltMx1E/s1600/IMG_0248.JPG" imageanchor="1"><i><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRm5Z7V_B4znX-j05QCxj0aoCinZrZUu40SOn0H601LwGhOvvT6tshEN9icfNaRGJ-Lw_aXGD3qB91aes_0Cg8oIg_yyaWDpGzQ1Q9QYJoURtpWo1N6mkdXNMynayXHzcinuPnJltMx1E/s640/IMG_0248.JPG" width="426" /></i></a></div>
<div style="text-align: center;">
<i>Smoked Chorizo balls and Triple Cheesy Balls ($8 for half doz)</i></div>
<br />
If you're after something a bit more bite sized, the Smoked Chorizo balls would be my pick: fried potato dough balls with a cheese and chorizo filling. Cute as they may look, the cheesy chorizo filling certainly packs a punch!<br />
<br />
If chorizo is not so much your thing, the Triple Cheesy balls are a similar offering without the chorizo, the flavour slightly more subtle, but no less enjoyable. The golden potato dough casing makes for a firm crunch, giving way to a delicious creamy cheese blend of mozerella, parmesan and cream cheese.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEita_4ovZpariQrOQeYGLBZ1oBy2Q_2xZaqorPe47jTQnXbqr2ecOL_YLtUnEqAH_r_FRAnLde-hSFEdOMwz36DmwDhC-i30Pnexh2rTEezIclwfWwb5MbVtU8rPkqPBWxero3wnUKZp5Q/s1600/IMG_0262-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEita_4ovZpariQrOQeYGLBZ1oBy2Q_2xZaqorPe47jTQnXbqr2ecOL_YLtUnEqAH_r_FRAnLde-hSFEdOMwz36DmwDhC-i30Pnexh2rTEezIclwfWwb5MbVtU8rPkqPBWxero3wnUKZp5Q/s400/IMG_0262-01.jpeg" width="400" /></a></div>
<div class="" style="clear: both; text-align: center;">
<i>Haloumi Pie $7.5</i></div>
<br />
But if cheese is your thing, go for the Haloumi pie.<br />
<br />
Essentially, the haloumi pie consist of round dough folded over a filling of melted haloumi, adorned with a light sprinkly seame seeds. The dough itself is soft and fluffy, its time in the oven creating a thin crisp layer on the outside as well as toasting the sesame seeds to accentuate its nutty flavour.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxdkL5p0WFazuo5vL8EkPZtK7PeY0YoP22Zs9Vp1gDDT9TDTAv617i6jHmKn1zgluWUeeGhYHbsMGO6n2vdSA36b4TM2Vkv9bqtLYERaezQONmvNUcxCEfacpOJGX_FjXh1kfH5SdIfkE/s1600/IMG_0266-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxdkL5p0WFazuo5vL8EkPZtK7PeY0YoP22Zs9Vp1gDDT9TDTAv617i6jHmKn1zgluWUeeGhYHbsMGO6n2vdSA36b4TM2Vkv9bqtLYERaezQONmvNUcxCEfacpOJGX_FjXh1kfH5SdIfkE/s640/IMG_0266-01.jpeg" width="426" /></a></div>
<br />
The choice of haloumi means that it is also milder in taste than most cheeses we're used to, which is perfect since we're not massive fans of strong cheeses. We're most intrigued by the fact that haloumi can actually melt, and not only that, gives one of the most satisfying cheese pulls we've experienced!<br />
<br />
Had we ordered ourselves, we would never have chosen this, neither of us being huge fans of haloumi, but were so glad we did give this a go because it became our instant favourite. Infact, it was so good, we will literally drive across town just to order it again!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmc0csgIUNRjoUILmjuNGX6E2XyTea_KF9QXrrvb08vmuJY2Cdf9b42y-kDthPdulSpxo5c82VAPH_BxX801uF7ySfWENSFReXyh4vwbURKEwrBhofC3zQC9JZgWyKo4Pe6GC3ApMbzWI/s1600/IMG_0260-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmc0csgIUNRjoUILmjuNGX6E2XyTea_KF9QXrrvb08vmuJY2Cdf9b42y-kDthPdulSpxo5c82VAPH_BxX801uF7ySfWENSFReXyh4vwbURKEwrBhofC3zQC9JZgWyKo4Pe6GC3ApMbzWI/s640/IMG_0260-01.jpeg" width="426" /></i></a></div>
<div style="text-align: center;">
<i>Wildfire Pizza ($17)</i></div>
<br />
And of course the pizza.<br />
<br />
We're naturally drawn to the 5 star pizzas, their more gourmet flavour options, and can’t resist the promise of chicken and Peri Peri sauce on the Wildfire pizza.<br />
<br />
There’s no shortage of toppings on this pizza, the combination of cheese, chicken, mushroom, onion, fresh tomato and pineapple leaving no spot uncovered on the dough. The flavour combination is spot on-it is simple enough to that the freshness of the tomato and pineapple shine through, also delivering a delightful juiciness without being soggy. Despite the heft of the toppings, it strikes a good balance in providing plenty of flavour without weighing down the base.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzKDA7SqNg75pGGglfnugqhdBWvvgd1DvSCbMLR3v9L5Eze7i120ivf_MUbsgJ3o3AW9msqBsXniDaYw0XcP7ZvvprslJY3uwjr6DBgYb_pcZKbJyw5AxtT-wMBV0kgY9JvMGEg501tj8/s1600/IMG_0257-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzKDA7SqNg75pGGglfnugqhdBWvvgd1DvSCbMLR3v9L5Eze7i120ivf_MUbsgJ3o3AW9msqBsXniDaYw0XcP7ZvvprslJY3uwjr6DBgYb_pcZKbJyw5AxtT-wMBV0kgY9JvMGEg501tj8/s640/IMG_0257-01.jpeg" width="425" /></a></div>
<br />
Delicious as the toppings are, it’s actually the pizza base that really gets us talking. It’s a thin flatbread base, which is incredibly crispy even when cooled. It’s soft yet carries enough structure to hold the toppings without flopping over.<br />
<br />
We find it’s slightly less leavened and bubbly compared to the Italian style pizzas which we’re more accustomed to, and although we’re usually fans of thicker crusts, this base is so impressive it’s won us over<br />
<br />
<div style="text-align: center;">
<img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0b8660XLDrv4NCX4WCG3gWHKnngXyUzQzjhIXvqMFx2eOIhJ_0F-FQLCKSij8J06HoKisPAmVLE_puhp_b2D1a29jo8hyphenhyphengC2J_RzgXg80ErzkKP2PmEd7mP6_bQ9PIaIdYWseZ96H_zQ/s400/IMG_0291-01.jpeg" style="color: #0000ee;" width="400" /></div>
<div style="text-align: center;">
<i>Ferrero Crunch ($7.5)</i></div>
<br />
And to complete the meal, there is also a dessert component of the menu, of which there's no shortage of options (they even serve Ben & Jerry's!), and our choice of the Ferrero Crunch certainly does not disappoint!<br />
<br />
Be prepared to share as it is a large pastry, folded around a chocolate and nut filling. It might not be the most photogenic dessert, but cut open through the light, thin layers of flaky pastry and you will hit gold: a piping hot, runny nutella filling, which immediate gets our mouths watering! The combination of chocolate, almonds, hazelnuts and peanuts is always a winner, the nuts adding some extra crunch.<br />
<br />
For an extra dollar, you can get it with banana inside and I would certainly recommend getting it with the banana- it goes a treat with the nutty chocolate filling!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNGw25nq1o5bOuejvOvdRPjA89t3H_uzTn5F1eAgge2qjZkvFDwK8rjn5q0XVwq990MsfHYPtEYIVeWoLdnYKsCHblSlyEXoWFYZxy1wDTHRYIeJbG7PlA5UCti7HezcqRYMZ7MC4t0FA/s1600/IMG_0292-02-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNGw25nq1o5bOuejvOvdRPjA89t3H_uzTn5F1eAgge2qjZkvFDwK8rjn5q0XVwq990MsfHYPtEYIVeWoLdnYKsCHblSlyEXoWFYZxy1wDTHRYIeJbG7PlA5UCti7HezcqRYMZ7MC4t0FA/s400/IMG_0292-02-01.jpeg" width="400" /></a></div>
<br />
<br />
Manoosh is located in Enmore and Marrickville, and whilst it's not every day that we drive to the other end of town for pizza, but I would totally do it again for the food!<br />
<br />
<a href="https://www.zomato.com/sydney/manoosh-enmore" target="_blank" title="View Menu, Reviews, Photos & Information about Manoosh, Enmore and other Restaurants in Sydney"><img alt="Manoosh Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16562339/biglink" style="border: none; height: 146px; padding: 0; width: 200px;" /></a> Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com0tag:blogger.com,1999:blog-8259850988604388598.post-79482638716658528362017-07-23T17:41:00.003+10:002017-07-23T17:41:16.503+10:00Chickpea & Cauliflower Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw2qPg3_BDs2Zzare55TM6Y85v_XMvUe5R7XXHbYw0wYfglMAusVS49sCm8w3NC8H4u9Rk_AonR5Olqq7RQqboYox79o4T9lHr_2HXmQgS7zNkYZRp0aSPn7YIV2L7SlOYs79rT_K_Raw/s1600/IMG_0304-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw2qPg3_BDs2Zzare55TM6Y85v_XMvUe5R7XXHbYw0wYfglMAusVS49sCm8w3NC8H4u9Rk_AonR5Olqq7RQqboYox79o4T9lHr_2HXmQgS7zNkYZRp0aSPn7YIV2L7SlOYs79rT_K_Raw/s640/IMG_0304-01.jpeg" width="426" /></a></div>
<br />
Back in my uni days, weekends were a time for me to get in some more hours of work to earn some money- at one time I was working three jobs, one on the weekdays, one at nights and one on the weekends. When I first started working full time I did try to keep the busy weekends going, making sure I filled my weekends with plenty of activities but much has changed since then, and even though it has only been less than two years since I finished uni, I honestly do not know how I did it!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJfHIpZBg4YQYBUznWXzyl125GtOs-MdPG0FBXA04BrpQbSZ-DfcuLaHxm8dc_3lWWyITbrJX_zlZTCdID2iWcn0k801y05aUbKII5Njujske3XPxwEdhRUKgU0x38x_b86HYAYcK2cAw/s1600/IMG_0320-02.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJfHIpZBg4YQYBUznWXzyl125GtOs-MdPG0FBXA04BrpQbSZ-DfcuLaHxm8dc_3lWWyITbrJX_zlZTCdID2iWcn0k801y05aUbKII5Njujske3XPxwEdhRUKgU0x38x_b86HYAYcK2cAw/s640/IMG_0320-02.jpeg" width="426" /></a></div>
<br />
<a name='more'></a><br />
Although I do try to fit in some baking and blogging sometimes, ask me what I'm doing on the weekends now and I'll probably tell you that I'll be 'chilling'. At home that is. In my pyjamas, watching tv etc etc. And lazy as it may sound, it's what keeps me happy and as a bonus, it's quality family time as well. <br />
<br />
Not to say I do absolutely nothing. ome weekends I'll be motivated enough to spend a day making cute bentos for lunch, but you'll more likely find me whipping up a quick soup, my go-to option for work lunches. It's an easy way to get in a number of veggie serves and there's nothing simpler than boiling up veggies in stock, placing it in my thermal cooker for a couple of hours and then blitzing it in the blender to make a week's worth of lunch (plus extras to go in the freezer!).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPfNtoJBzMVyb2qNzdm4D_HJ6hkPXmTVHvISzyE2ghNuLgBxYKUO_1qdGmk_MTCMgFw343z34jCBjRi6clDbgQZRNeKs3IGpp2S5VNmUAqIl6K30XUzy0c1MiwELCUXQBG051mTJA3Yc/s1600/IMG_0310-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPfNtoJBzMVyb2qNzdm4D_HJ6hkPXmTVHvISzyE2ghNuLgBxYKUO_1qdGmk_MTCMgFw343z34jCBjRi6clDbgQZRNeKs3IGpp2S5VNmUAqIl6K30XUzy0c1MiwELCUXQBG051mTJA3Yc/s640/IMG_0310-01.jpeg" width="426" /></a></div>
<br />
This chickpea and cauliflower soup is the newest addition to my soup repertoire and one I'm quite excited to share with you. The recipe itself comes from the <i>Monday Morning Cooking Club: It's always about the food</i> book which I was lucky enough to receive a copy of a couple of months ago. The chickpeas were my addition, and the original recipe was served with pangrattato (Italian bread crumbs)- I served mine with toasted rustic white bread as it saves a step, and it feels a little more substantial than crumbs. <br />
<br />
It's the first time I've tried cauliflower soup and if you haven't tried it either, you must give this recipe a go- it is super smooth and creamy, and I loved it so much I made it twice within a month!<br />
<br />
<blockquote>
<b><span style="font-size: x-large;">Cauliflower and Chickpea Soup</span></b><br />
Recipe adapted from <a href="https://mondaymorningcookingclub.com.au/online-store/monday-morning-cooking-club-always-food-hardcover-2017/">Monday Morning Cooking Club: It's always about the food</a><br />
<br />
115g butter<br />
80mL Extra Virgin Olive Oil<br />
3 onions, roughly chopped<br />
6 cloves garlic, crushed<br />
2 Tablespoons ground coriander<br />
1.5 heads of cauliflower (~1.5kg)<br />
1 can chickpeas, drained and rinsed<br />
1.5L vegetable stock<br />
2 teaspoons mustard powder<br />
1/2 teaspoon Tabasco sauce<br />
250g Greek yoghurt, to serve<br />
<br />
<i>Roasted Cauliflower and Chickpeas</i><br />
1/2 head cauliflower, cut into small florets<br />
1 can chickpeas, drained and rinsed<br />
1 Tablespoon olive oil<br />
1/2 tsp sale<br />
3 sprigs thyme, leaves only<br />
<br />
<br />
<ol>
<li>In a stockpot, melt the butter with the olive oil over medium heat, then saute the onion about 15 min or until it starts to brown. Add the garlic and coriander, and stir for another minute.</li>
<li>Add the chopped cauliflower, chickpeas, half the stock, the mustard powder and Tabasco to the pan, stir and cover. Simmer for 15 minutes. Add the remaining stock and simmer for a further 20 minutes or until he cauliflower is tender. Remove the soup from the heat, allow to cool slightly, then puree with a stick blender (or in a blender)</li>
<li>To make the roasted cauliflower and chickpeas, preheat the oven to 180 degC. Place the cauliflower florets and chickpeas on a baking tray and drizzle with the olive oil. Sprinkle the salt and thyme and toss to coat. Bake for 30 min of until crisp around the edges and golden.</li>
<li>Serve the soup topped with the roasted cauliflower florets and a spoonful of greek yoghurt.</li>
</ol>
<br />
<br />
<i>Notes</i><br />
* I brought my mix to a boil and left it in my thermal cooker to heat for about 1-2 hours rather than simmering<br />
* I would recommend using a blender rather than a stick blender as it creates a much smoother result<br />
* I found the greek yoghurt a bit too tangy for my tastes so I mixed in some skim milk powder into the soup prior to blending for some added creaminess. You can also used cream or evaporated milk <br />
* Make sure the chickpeas are as dry as possibly before roasting, as this will product a crispier result. You can roll them gently with paper towel or a tea towel to remove excess moisture</blockquote>
Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com0tag:blogger.com,1999:blog-8259850988604388598.post-6690547356545878632017-07-11T08:02:00.003+10:002017-07-11T08:02:23.985+10:00Low Fat Hollandaise<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9D8HOYjoSirGoRf9KDhb5Bv_4twKk4dOw2fuBvmh5YqWp_Rl2BbkZws2RjKX1YLG5qnTlzLGq_54DMvneP4GJEJ6Mok2jkDReYrTHeqG8uFydeFAU8sQp13NDyop4kWBpdt4jtKWkRYU/s1600/Salmon+Benedict+with+Low+Fat+Hollandaise.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9D8HOYjoSirGoRf9KDhb5Bv_4twKk4dOw2fuBvmh5YqWp_Rl2BbkZws2RjKX1YLG5qnTlzLGq_54DMvneP4GJEJ6Mok2jkDReYrTHeqG8uFydeFAU8sQp13NDyop4kWBpdt4jtKWkRYU/s640/Salmon+Benedict+with+Low+Fat+Hollandaise.jpeg" width="640" /></a></div><br />
I must admit that I've never really been a big fan of Hollandaise. Knowing that it was just an emulsion of butter and egg yolk didn't excite me all that much, and it really doesn't add all that much for me- to be honest I'd much rather have my poached eggs on toast with just a sprinkle of pepper. It has however grown on me, even if only slightly, a result of living in a household that loves their Eggs Benedict for breakfast. And although I have made a quick Hollandaise on a couple of occasions, I have been on a hunt for a healthier version of this classic sauce.<br />
<br />
You see, because butter and egg yolk are both sources of saturated fat (i.e. the stuff that raises your 'bad' cholesterol levels), it's no surprise that the saturated fat content of Hollandaise is quite high- each tablespoon contains about 6 grams of saturated fat. Compare that to the <a href="https://www.heartfoundation.org.au/healthy-eating/food-and-nutrition/fats-and-cholesterol/saturated-and-trans-fat">Heart Foundation's recommendation</a> of having less than 7% saturated fat intake per day i.e. around 15g per day for an adult male. And let's be honest- who's only putting a tablespoon of the stuff on their eggs benny?<br />
<br />
<a name='more'></a><br />
So when I came across this yoghurt based Hollandaise, I was quite excited to give it a go- by replacing the butter with a low fat yoghurt, you are doing away with the majority of the saturated fat, cutting it down to less than 1g per 4 Tablespoons! I wasn't too sure how the tartness of the yoghurt would go, but it wasn't all too noticeable once the salt was added, although the family thought that a bit of sugar may have done well to take away the tartness more. Taste-wise it's not an exact replica of a regular Hollandaise, but served on top of my Salmon Benedict, it was a very satisfying substitute- and what I was most surprised to find was that the texture and appearance were very close. It'll most certainly be making a more regular appearance on our breakfast table now!!<br />
<br />
<blockquote><b><span style="font-size: large;">Low Fat Hollandaise Sauce</span></b><br />
Recipe from <a href="https://www.google.com.au/url?sa=t&rct=j&q=&esrc=s&source=web&cd=3&cad=rja&uact=8&ved=0ahUKEwjqgY7R2__UAhVLQLwKHan8BmUQFggyMAI&url=http%3A%2F%2Fwww.food.com%2Frecipe%2Fyogurt-hollandaise-sauce-368990&usg=AFQjCNFbVlKiVkWt5ansIz2dnwS23_Pd_A">Food.com</a><br />
Serves 6<br />
<br />
<i>1 cup low-fat plain yogurt, plain<br />
2 teaspoons lemon juice<br />
3 egg yolks<br />
1⁄2 teaspoon salt<br />
1⁄2 teaspoon Dijon mustard<br />
1 pinch fresh ground pepper</i><br />
<br />
<ol><li>Beat yogurt, lemon juice, egg yolks well</li>
<li>Heat using a double boiler, or in a bowl over simmering water, stirring frequently, until sauce has thickened, approx 15 min (sauce will become thinner after about 10 min and then thicken again).</li>
<li>Remove from heat and stir in salt, mustard, pepper and dill/parsley (if using).</li>
</ol></blockquote>Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com0tag:blogger.com,1999:blog-8259850988604388598.post-68975488229295970292017-07-02T20:40:00.001+10:002017-07-02T20:47:11.673+10:00Travel | Adelaide, 2017I don't travel interstate often, so I was quite excited when I had the opportunity to spend a weekend in Adelaide for a friend's wedding (which in itself was exciting enough), to also check out the Adelaide food scene which I had heard so much about over the years. And although we really only have one full day to explore the city (i.e. three meals worth) we made sure we made the most of it!<br />
<br />
<strong>Fairweather</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEik6-S9cdaVcz0-20bZ6d92xG_36IOiq2HxYYy3cchdMhAOa5nrVHdggmW-TYoUaaE9GNThk2OXgfI8jAQWBoBeM3o-GKNI6cCirwkfvTEw5NtPPIeVQ1MO86Ez3xDvFnG2cGP5t0qDL3GUn09c3NreLSZmsHs7XJsxmHbXqkc3Tj1mM8suvF3LF437eHC6LNSikyrj=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="800" height="266" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEik6-S9cdaVcz0-20bZ6d92xG_36IOiq2HxYYy3cchdMhAOa5nrVHdggmW-TYoUaaE9GNThk2OXgfI8jAQWBoBeM3o-GKNI6cCirwkfvTEw5NtPPIeVQ1MO86Ez3xDvFnG2cGP5t0qDL3GUn09c3NreLSZmsHs7XJsxmHbXqkc3Tj1mM8suvF3LF437eHC6LNSikyrj=" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
Due to lack of money and leave, we'd packed in a tight schedule, catching the first (6:50am!) flight in the morning and arriving in Adelaide when it was still breakfast time. With stomachs grumbling and eyes struggling to stay open, we were overdue for a coffee and a bite and wasted no time in finding anywhere in particular to eat and headed across the road to the closest cafe Google Maps could find us.<br />
<br />
And this was how we ended up in Fairweather, a small cafe hidden in the back graffiti lined alleyways of Adelaide's CBD. Its location and minimalistic interior has a very Melbourne-esque feel, but its menu is somewhat less hipster and exactly what we're looking for that morning.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEgcXlX4nQJnjsmPtX1UsBClAk5X-IIEwCvtfGwQgRLrAJgLOkZLbmtRMXCQlYtvEwhGfKZn6yeWTCh8v4jLmdtUCxNTkqUe03iCTDBjhvo1spAbA2eIo3wlXdPIW5EgvG-dhdDdmGdvMgn8rIFaia34T4FJFxAyPUwnmnfYtqTzZ4cn9ei92ypi-b4i4PctNX7NXmoM=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="534" height="640" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgcXlX4nQJnjsmPtX1UsBClAk5X-IIEwCvtfGwQgRLrAJgLOkZLbmtRMXCQlYtvEwhGfKZn6yeWTCh8v4jLmdtUCxNTkqUe03iCTDBjhvo1spAbA2eIo3wlXdPIW5EgvG-dhdDdmGdvMgn8rIFaia34T4FJFxAyPUwnmnfYtqTzZ4cn9ei92ypi-b4i4PctNX7NXmoM=" width="426" /></a></div>
<a name='more'></a>Iced coffees are much more of a summer thing for me, but the idea of having a scoop of ice cream in my coffee was just too much to resist and I didn't not regret my choice at all, despite leaving me chillier than I was already.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEglwj_1G7UljYrhN0QhzH2qmElrS7fqBWGTghgKRNa5KVkZDR2wWUBoyFany7JAyclDje9WR7MNU-mjRoQ68xdaCM-N6ePgUPQR8y_p0qg9F2HL6hc6rzhX-kCX8SW4gTwAUK8aoFu3Z0Y_tR6_p3Ki2B0v3Ezjzzdjn_GH0K78lmeJdqc8B5ecI6F26CRrDm3ZO02h=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="534" height="640" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEglwj_1G7UljYrhN0QhzH2qmElrS7fqBWGTghgKRNa5KVkZDR2wWUBoyFany7JAyclDje9WR7MNU-mjRoQ68xdaCM-N6ePgUPQR8y_p0qg9F2HL6hc6rzhX-kCX8SW4gTwAUK8aoFu3Z0Y_tR6_p3Ki2B0v3Ezjzzdjn_GH0K78lmeJdqc8B5ecI6F26CRrDm3ZO02h=" width="426" /></a></div>
<br />
<br />
The menu is simple, and consists of your typical cafe favourites, including plenty of vegan and vegetarian friendly offerings. The shakshuka seems like the perfect option, the promise of warm hearty tomato and eggs more enticing than ever on this cold morning. Served in a cute pot alongside crusty, house made Turkish bread and cumin-spiced labneh, Fairweather's version of this dish is a winner.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEiKEbak8y6TxsdxaDMCKNkkzfHYSSFvUaKsDLyO_6ci_ObwA8Wn_7wlMy5YILoPga1P5ZPlt3JLGhT40al4CRrh712IwqUFdJH9GpnkEcjn617Kk_3g4O6WIABYHAkIlAbmt6yuKGe6HaU9ClWaUpZNPeggxReS9IIP7ZZNC93u8NiIm6vODMpJevrqGp_KP5lW52ve=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="534" height="640" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEiKEbak8y6TxsdxaDMCKNkkzfHYSSFvUaKsDLyO_6ci_ObwA8Wn_7wlMy5YILoPga1P5ZPlt3JLGhT40al4CRrh712IwqUFdJH9GpnkEcjn617Kk_3g4O6WIABYHAkIlAbmt6yuKGe6HaU9ClWaUpZNPeggxReS9IIP7ZZNC93u8NiIm6vODMpJevrqGp_KP5lW52ve=" width="426" /></a></div>
<br />
I"m not usually one to go for something as simple as mushrooms on toast, but their spruced up take on this dish is hard to say no to. The mushrooms, which are fresh and tasty enough to serve as a dish on its own, are served atop a thick slice of sourdough toast spread with very moreish tarragon butter. Topped with a perfectly poached egg and handful of snow pea sprouts, a drizzle of creme fraiche brings the elements together to make for a much more exciting dish than it may sound.<br />
<br />
<strong>Babmi & Co</strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEjv0plaP69-qF7m-lDQq7igijEVFViBbqyqq8hwmH0Adtc7MuSM_3v0v-wi1CU2x2_Wifv6YwdHKJ2yaH2r8H_yEpmW7SmueVYierBd5dgnizadLebLRD7jPdogEHIpkA_Os95FmwZeF9taNvUmiW9J_930m8YWXSNggzbQpRRC8Ozixqlh=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" height="640" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEjv0plaP69-qF7m-lDQq7igijEVFViBbqyqq8hwmH0Adtc7MuSM_3v0v-wi1CU2x2_Wifv6YwdHKJ2yaH2r8H_yEpmW7SmueVYierBd5dgnizadLebLRD7jPdogEHIpkA_Os95FmwZeF9taNvUmiW9J_930m8YWXSNggzbQpRRC8Ozixqlh=" width="426" /></a></div>
<br />
We're extremely tempted to head back to Fairweather for breakfast the next morning, but our morning bike ride (on our <a href="http://www.bikesa.asn.au/adelaidefreebikes">free rental bikes</a>) takes us to the other end of the Adelaide CBD, which to be fair is not all that far away but we thought we'd take the opportunity to try something different. We're in a bit of a bacon and eggs sort of mood so we shy away from the many vegan/vegetarian cafes and end up at Bambi & Co.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEhVT6Zse6Gv41KuDWnkogGUMcWg_WpMglMvZKXLBYL-xyFrPsdNPm0knvp7jn6SB8X_-SYAbdMuzpCXUeJQxF5eGTVqZb7I1v1frorY8mxS3SQyYhhJSqxV3X7Lp_6ZDCuBydAcnjqofOuvWsdduhfrWdUySrF_ufq3o9bDkKN4RZ_vNglf=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="266" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEhVT6Zse6Gv41KuDWnkogGUMcWg_WpMglMvZKXLBYL-xyFrPsdNPm0knvp7jn6SB8X_-SYAbdMuzpCXUeJQxF5eGTVqZb7I1v1frorY8mxS3SQyYhhJSqxV3X7Lp_6ZDCuBydAcnjqofOuvWsdduhfrWdUySrF_ufq3o9bDkKN4RZ_vNglf=" width="400" /></a></div>
<br />
<br />
I'm a sucker for all things matcha so I go for the matcha latte, which, interestingly enough is suggested to be served with coconut milk on the menu. Not a huge fan of coconut milk as a drink, I opt to have it with regular milk and find that it's quite different in taste from the matcha lattes I get from Asian cafes, although still enjoyable.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEgX0Ecz3TNQ_COzP63s5D3aHCBAmHgs2xDoQqqu6N0zVEqum9rcPCNvvFVYHb9CE7nMlw1tbWwjWker3wlx07CXdZ33I9RVjkOu-rKSemZ66gbkGRrjkkAlITztD3U36IsoaY8Zf7wnjXS4L5hyrT5zeVFfcgVfus8InU2ScpDlPJ7MiwVn=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" height="640" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgX0Ecz3TNQ_COzP63s5D3aHCBAmHgs2xDoQqqu6N0zVEqum9rcPCNvvFVYHb9CE7nMlw1tbWwjWker3wlx07CXdZ33I9RVjkOu-rKSemZ66gbkGRrjkkAlITztD3U36IsoaY8Zf7wnjXS4L5hyrT5zeVFfcgVfus8InU2ScpDlPJ7MiwVn=" width="426" /></a></div>
<br />
Our bacon and eggs cravings are satisfied with our order of the big breakfast, complete with your usual suspects- tomatoes, spinach, mushrooms and Turkish bread, made extra photogenic with a sprinkle of snow pea sprouts on a blue patterned plate. The only thing it's missing is a bit of avocado, although that's quickly forgotten when we dig in.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEjsnZ-oEA0Z2Lkn4sPiYARXheoX1Cht9s2zOQbSxB6vGKPeeM7OnC5nykU6KCZLA246v0wQ-NjP0uzOkkH5iH51QRYbp5nwAAK0yLxYr0SfjXgrPRJph-p1mV2B5ZJDtSXb7z0IMGEfL64MzlALxtnPZoOHc9uV5NWrNW_krm5evMSoovq7=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="266" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEjsnZ-oEA0Z2Lkn4sPiYARXheoX1Cht9s2zOQbSxB6vGKPeeM7OnC5nykU6KCZLA246v0wQ-NjP0uzOkkH5iH51QRYbp5nwAAK0yLxYr0SfjXgrPRJph-p1mV2B5ZJDtSXb7z0IMGEfL64MzlALxtnPZoOHc9uV5NWrNW_krm5evMSoovq7=" width="400" /></a></div>
<br />
<br />
Zucchini and corn fritters serve as the base for a smoked salmon Benedict, an interesting combination which works a charm. I'm not usually much of a fan of Hollandaise sauce but this one is rich and creamy, and so moreish I find myself mopping up every last drop as it works well to bring together textures of the the soft poached eggs, the delicate fritters and the bursts of sweet juicy corn kernels.<br />
<br />
<strong>The Original Pancake Kitchen</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEibZJQ-Zn2_xDNxQY7dS81B8mBdcxMR7sYtR_s28KjYyZpsYa2mnQcTJD85FnwU2_TSrvmfiaCvHhJGvr2sWDQb1p_wRdGbrk2hoOV3xlUgIJUlUTokapuMalmZfIXjG7E8KTM5SOBk0sdDD5XTHD0s7V2yYCI987jH3tJh6lG0T-9z_rekECuV=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" height="266" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEibZJQ-Zn2_xDNxQY7dS81B8mBdcxMR7sYtR_s28KjYyZpsYa2mnQcTJD85FnwU2_TSrvmfiaCvHhJGvr2sWDQb1p_wRdGbrk2hoOV3xlUgIJUlUTokapuMalmZfIXjG7E8KTM5SOBk0sdDD5XTHD0s7V2yYCI987jH3tJh6lG0T-9z_rekECuV=" width="400" /></a></div>
<br />
<br />
We hadn't planned to make a dessert stop, however we couldn't help but notice the the smell of pancakes and maple syrup lingering in the air as we were cycling and naturally drifted to where these pancakes were coming from. The Original Pancake Kitchen is pretty much the equivalent of Sydney's Pancakes on the Rocks and Melbourne's Pancake Parlour, and equally as popular, with a large group of tourists hanging outside as we entered.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEgMdepn2akgpBI6euCpSqYD5dGgL3MLJ2ts_ZP0PZYBHjj4_lfwpFn74r0c6Bcn8lBQlEfUTkLmgSFX5FoVv1nIgx-Lz7WDNp7LElmSLkW1ODYSCW1fSSjQo4TXtOnBWakGLx5QuQmmEIK9uKQBd8Yk506XgAGUCfoiXwm9xSC1VGl02KUtmA=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="400" height="640" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgMdepn2akgpBI6euCpSqYD5dGgL3MLJ2ts_ZP0PZYBHjj4_lfwpFn74r0c6Bcn8lBQlEfUTkLmgSFX5FoVv1nIgx-Lz7WDNp7LElmSLkW1ODYSCW1fSSjQo4TXtOnBWakGLx5QuQmmEIK9uKQBd8Yk506XgAGUCfoiXwm9xSC1VGl02KUtmA=" width="426" /></a></div>
<br />
<br />
The menu is not too different to Pancakes on the Rocks, the main difference is in the pricing which is considerably cheaper than Sydney, with most options setting you back only around the $12-13 mark. Whilst we would have loved to try the breakfast option which looked incredibly satisfying, we were limited on stomach space so we settled for a dessert option with the Jubilee pancakes instead.<br />
<br />
With two chocolate pancakes, strawberries and vanilla ice cream drizzled with chocolate sauce, it's the perfect size for sharing. The pancakes are thick, yet light enough to have substance, and the balance of the strawberries and chocolate sauce was perfect, so it wasn't too rich. It certainly didn't need it, but we couldn't help but to pour a little of the maple syrup onto the pancakes to try (they sell bottles of it too!) and were surprised that it actually worked quite well with the strawberry chocolate combo.<br />
<br />
<strong>Gyoza Gyoza</strong><br />
We find ourselves strolling around Chinatown for dinner, and feeling like Japanese but unfortunately the first restaurant we picked had been completely booked out til late (because it was Saturday night) and so we found Gyoza Gyoza, a cute little Japanese Izakaya style bar. And even better, after flicking through the menu, we realised that everything was priced at $6.80!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEjoTNb4MyBExaFZpAdUuesChHrwAciL9kABpjpFw-hjrH36raF_bs8qr5fiBBPQ0175nvdUdk0FbV53e3TFQXpCHIlLKzWp_9szzdnZBk4SzgIz9F207O_RiutZrNlfWb7rpwZFhaYz-B7cJRWPdWY8xa2sq1VUVUZdYw5RVohKKP0OzNPC7AT38m5MeDy2=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="534" height="640" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEjoTNb4MyBExaFZpAdUuesChHrwAciL9kABpjpFw-hjrH36raF_bs8qr5fiBBPQ0175nvdUdk0FbV53e3TFQXpCHIlLKzWp_9szzdnZBk4SzgIz9F207O_RiutZrNlfWb7rpwZFhaYz-B7cJRWPdWY8xa2sq1VUVUZdYw5RVohKKP0OzNPC7AT38m5MeDy2=" width="426" /></a></div>
<br />
<br />
We get straight into it, starting with an iced matcha. Unlike the matcha latte I had in the morning, this one is done Japanese style, made on soy milk and sweetened. The topping of matcha soft serve is super creamy and smooth, and reminds me of my favourite matcha soft serve from Chanoma in Sydney. It's really more of a dessert than a drink, but I'm enjoying this too much to care- we're off to a good start!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEgCwb4WN6o6FRACFq0rN6llQZt6ADoJwyTvZjkRkbk_mEFxK93jlXYQt-S_Ns-UOrNt7-VCZvjUFrcusQsjk5CQM4eNqTPkZ8Qd5fNdAHa0v4661FhOQ9ed9dyqNUm1MvFgPOB11wsGx1FQ7ypv7VQYvYmZEVW4IwgQxkpODqMNaeXKWPdZ=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" height="640" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgCwb4WN6o6FRACFq0rN6llQZt6ADoJwyTvZjkRkbk_mEFxK93jlXYQt-S_Ns-UOrNt7-VCZvjUFrcusQsjk5CQM4eNqTPkZ8Qd5fNdAHa0v4661FhOQ9ed9dyqNUm1MvFgPOB11wsGx1FQ7ypv7VQYvYmZEVW4IwgQxkpODqMNaeXKWPdZ=" width="426" /></a></div>
<br />
<br />
We couldn't visit a Gyoza bar without ordering gyoza so we ordered two serves of the pork gyozas which also happened to be on special when we visited. Although a little dainty in size, they did not disappoint at all with their fresh and tender meat filling and crispy golden bottoms.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEh3Zm20RW7M-0fv_ZBc_K48T7irvnnAG160beZ6Q1VeIrBV6EpfmiPTOdly1rbYX4u_txGp7a2HThgRXnHgmvAHSDBxApJ6zuG7SRliotecrFggRs41ov-MEJjxielU9yTmAkmicE3S3Mf_YplItyqVXLX1OkcWGZPCDC3a2w-xhlyxxP73e8UI5WaFj-a2=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="534" height="640" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEh3Zm20RW7M-0fv_ZBc_K48T7irvnnAG160beZ6Q1VeIrBV6EpfmiPTOdly1rbYX4u_txGp7a2HThgRXnHgmvAHSDBxApJ6zuG7SRliotecrFggRs41ov-MEJjxielU9yTmAkmicE3S3Mf_YplItyqVXLX1OkcWGZPCDC3a2w-xhlyxxP73e8UI5WaFj-a2=" width="426" /></a></div>
<br />
<br />
The Grilled Scallops offering here is covered in a creamy cheese sauce, and grilled in it's shell to a light char, imparting a slight smokiness to the sweet taste of the scallop. A touch of tobiko (flying fish roe)adds saltiness and a bit of crunch to complete the dish. We were particularly impressed withthe freshness and the size, an absolute steal at this price point.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEjlPXN8sotMUiRESg8LChw35rnek_XSU6hfQ4fM_JM-E7OK-4SJG6bo4kjnxtyimLl-g3ntdOM0q-nziE3U3Uk-hoEirk2cGCHe6Aa4CawG-CicPQcm4RD0u_JE-4z6r6ki6FyATPzz3HoS_Djyu8lm2L3ZCYK6wNFlF4BxhmLvpf-Fn1ii1Ytmmaf1Nw0B=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="534" height="640" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEjlPXN8sotMUiRESg8LChw35rnek_XSU6hfQ4fM_JM-E7OK-4SJG6bo4kjnxtyimLl-g3ntdOM0q-nziE3U3Uk-hoEirk2cGCHe6Aa4CawG-CicPQcm4RD0u_JE-4z6r6ki6FyATPzz3HoS_Djyu8lm2L3ZCYK6wNFlF4BxhmLvpf-Fn1ii1Ytmmaf1Nw0B=" width="426" /></a></div>
<br />
There's not shortage of seafood options on the menu, and the oysters are also incredible value, with 3 in a serve. It comes with light ponzu sauce dressing, although I think I prefer it without as the saltiness of the ponzu is a little overpowering for me.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEhs4GH0AgsfB7AvxL537hvuJzhP2jSI2z5OGlvC9sv1OJ9e98fZhcrZuvmMYFC5KVvaV918OWENiaZzh3I9g1A1bl_Qv1EWiOIrSn6PVdjSFgnnJhahsCdCj4-289C5cUJejDxHXSe5AUuIm_FzH2Siba3Rr7Zwde68autPYaTIq55TTqn0mbSIbE99le6B=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="534" height="640" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEhs4GH0AgsfB7AvxL537hvuJzhP2jSI2z5OGlvC9sv1OJ9e98fZhcrZuvmMYFC5KVvaV918OWENiaZzh3I9g1A1bl_Qv1EWiOIrSn6PVdjSFgnnJhahsCdCj4-289C5cUJejDxHXSe5AUuIm_FzH2Siba3Rr7Zwde68autPYaTIq55TTqn0mbSIbE99le6B=" width="426" /></a></div>
<br />
<br />
Although the value mostly lies in the seafood or the more substantial sized items on the menu, we can't go past the Nasu Dengaku i.e. grilled eggplant, although this version is deep fried with a very light tempura like batter. The thick slab of eggplant, basted with caramelised miso paste is almost steak-like in appearance, although much easier to cut through, the eggplant being soft and creamy from having been cooked in oil.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEiKy8tLfoKVLLKhT_aNbIaWSSv9wotcUwsic56XGcDJSbJA17DIf04jp2AohkrArR39yTl7C0z4U0Jhm0FQ49YXNG3vcvn-opA0ruB70WEeaiDVCuh7rju-VAL78nCJyUUc377Cq-kpfsUFFG99S4ese3vSak2Z1bRMMha7-7L_6ifsR835ByKxZdJimwDS=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="534" height="640" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEiKy8tLfoKVLLKhT_aNbIaWSSv9wotcUwsic56XGcDJSbJA17DIf04jp2AohkrArR39yTl7C0z4U0Jhm0FQ49YXNG3vcvn-opA0ruB70WEeaiDVCuh7rju-VAL78nCJyUUc377Cq-kpfsUFFG99S4ese3vSak2Z1bRMMha7-7L_6ifsR835ByKxZdJimwDS=" width="426" /></a></div>
<br />
<br />
It's not everyday we see truffle on a Japanese food menu, so we try the Yakitori with truffle salt,two sticks of grilled chicken skewers. Being a salt based yakitori, it's not covered in a sticky soy sauce, but it's not dry either, the meat being deliciously tender. It's seasoned well, with just enough salt to give it enough flavour, but sadly we couldn't really taste the truffle.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEj_LhIj0L_gl7qf8zuWIEUHWuSNoqsTMJRyyeWL6k89kUIl6lSPwWBkGejTssvQTNl4d9llqQEq4OCX7IJ40fWc86XEWDtZXA331p27DSRSsvAwwDGTqFiKm5QtN0uTHuAC1zvEYugxgPgP5NWXytHiNdUwmoAHfkGMUFuCtCD7hqK2fAef2hpOUe9qulWX1g=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="534" height="640" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEj_LhIj0L_gl7qf8zuWIEUHWuSNoqsTMJRyyeWL6k89kUIl6lSPwWBkGejTssvQTNl4d9llqQEq4OCX7IJ40fWc86XEWDtZXA331p27DSRSsvAwwDGTqFiKm5QtN0uTHuAC1zvEYugxgPgP5NWXytHiNdUwmoAHfkGMUFuCtCD7hqK2fAef2hpOUe9qulWX1g=" width="426" /></a></div>
<br />
<br />
There's veggie options too, with two spreads full of salad options, as well as another two featuring cooked veggies with anything from tempura vegetables to a plate of fresh broccoli (I wouldn't imagine that option to be too popular....). We weren't disappointed by our choice of Salmon Tataki Salad, which came with a few slices of seared salmon on top a bed of mixed greens,although we thought it could have done with a bit some dressing, in addition to the squiggle of mayo on top.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEjE2IGeKrVB0nKHeIHSTHt8FaMQwkV3qIM6zahI0swF30ampDtOqftHMoFXFRjevA7kZ7NzUsjdkiK3Dp7DDhYvodCXwrjvtQ7Rqp8bbn3OjqHHbFJhH-mIQUy0xYEWHbzkusfAIYeW-FHPWfOCZHL5wgqrKVVavNKY9CbW0_WqmBEAWRWRET2xKuNTbniYvw=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="534" height="640" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEjE2IGeKrVB0nKHeIHSTHt8FaMQwkV3qIM6zahI0swF30ampDtOqftHMoFXFRjevA7kZ7NzUsjdkiK3Dp7DDhYvodCXwrjvtQ7Rqp8bbn3OjqHHbFJhH-mIQUy0xYEWHbzkusfAIYeW-FHPWfOCZHL5wgqrKVVavNKY9CbW0_WqmBEAWRWRET2xKuNTbniYvw=" width="426" /></a></div>
<br />
<br />
The tuna tataki is where the disclaimer on the menu 'picture used for reference only' applies, as we were disappointed to find what we had expected to be thick, plump cubes of perfectly seared tuna pieces (as shown on the menu) turn out to quite different to what we had envisaged<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEjrvi5Pi6ggnYWovnxQuaStNpLvdPZd0rqYpzCc8nnr-EeKS8yn3e6bBOgtvLo3iKDXdEn5SkkTF_nwZAs1iWK40i6JBJ4Y-6dGFVvZU8uVd2h2tbBYIF4m5vpaMCjSMhZcrx1UcuoHL_6TN7J-8jX5mfr7-0GjudXBrbMqjW__V8C3I0wYV4AR1wn1LkfO=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="800" height="266" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEjrvi5Pi6ggnYWovnxQuaStNpLvdPZd0rqYpzCc8nnr-EeKS8yn3e6bBOgtvLo3iKDXdEn5SkkTF_nwZAs1iWK40i6JBJ4Y-6dGFVvZU8uVd2h2tbBYIF4m5vpaMCjSMhZcrx1UcuoHL_6TN7J-8jX5mfr7-0GjudXBrbMqjW__V8C3I0wYV4AR1wn1LkfO=" width="400" /></a></div>
<br />
<br />
Our choice of carbs for the night was the Crabmeat slider, which seemed a little more exciting and better value than the rice option, for the same price. Served on a soft, lightly toasted brioche bun, the combination of sweet crabmeat, shallots and crunchy lettuce did not disappoint at all and we would have definitely ordered another serve if we weren't as full as we already were!<br />
<br />
<strong>Dessert Story</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEh8qtF_xoflLCeVeI-hev6jbdLt2Rb7ksRSN9FsNQIbol20g6UUYfLn1mJAZ-y0vcRE8dPV4QRWNhyphenhyphenR7ibgwvN2YWDGNDb4XpPg-2uwLV7-bQRRNp9ZxXfFhOUjt83HBu8M-sD966sddfZKliCNqZxYizyqxP8aDErPHTYHytLjlZL3bxVCrkVxEzZ20w=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="400" height="640" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEh8qtF_xoflLCeVeI-hev6jbdLt2Rb7ksRSN9FsNQIbol20g6UUYfLn1mJAZ-y0vcRE8dPV4QRWNhyphenhyphenR7ibgwvN2YWDGNDb4XpPg-2uwLV7-bQRRNp9ZxXfFhOUjt83HBu8M-sD966sddfZKliCNqZxYizyqxP8aDErPHTYHytLjlZL3bxVCrkVxEzZ20w=" width="425" /></a></div>
<br />
<br />
I had no problem choosing dessert after spying the bright yellow sign for Dessert Story, an Asian dessert bar which I had discovered in Melbourne. Offering an extensive menu with Taiwanese and Hong Kong style desserts, it's reminiscent of the many dessert stores I visit in Hong Kong, their bright yellow bowls not unlike those used in the Honeymoon Dessert chain.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEjx0e0z6LJ78yWGcqhWWNfgjF9091nwd28VVRLR9ehX7PThTGIBcNN3sM_-i5ZhyB3I7qdkyhWI6ZLkSmI1XTSws-WW9_hSdqH86CdkpIpjTPMpOhGHH9tjryIM-xInSM07G32hkesXD3sCAQChIDL1ZtkWNUe2Ebj0derufWjhDFYDlLD0QgxXiQ=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" height="266" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEjx0e0z6LJ78yWGcqhWWNfgjF9091nwd28VVRLR9ehX7PThTGIBcNN3sM_-i5ZhyB3I7qdkyhWI6ZLkSmI1XTSws-WW9_hSdqH86CdkpIpjTPMpOhGHH9tjryIM-xInSM07G32hkesXD3sCAQChIDL1ZtkWNUe2Ebj0derufWjhDFYDlLD0QgxXiQ=" width="400" /></a></div>
<br />
<br />
Every dessert is available in a variety of flavours, the fruity options such as the shaved ice available in almost every fruit flavour you can think of. The mango shaved ice is a bit of sad, flat hill rather than the impressive mountainous mass that we had tried in their Melbourne chain but all is forgiven once we dig in, as the meltingly soft fluffy ice cream flakes immediately takes transports us back to Taiwan, the home of this delicious dessert.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEhbkX3l4WC_v0I3SgEhTl-2DA2O4JEqml3IVu-tGooLJCqWGqq_qM4tS6hHeV7lol91ggScevQB7FQ4wd3KQLCUNMOm0Pfoo-L45oPGGMk1bkhQubO0YFkJFyef_lz9VMOvrMe9Maro3naKFqvu9e27s0RJH1EynjHRNjJzjC5_Ly_WDakDTSBhuQ=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" height="266" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEhbkX3l4WC_v0I3SgEhTl-2DA2O4JEqml3IVu-tGooLJCqWGqq_qM4tS6hHeV7lol91ggScevQB7FQ4wd3KQLCUNMOm0Pfoo-L45oPGGMk1bkhQubO0YFkJFyef_lz9VMOvrMe9Maro3naKFqvu9e27s0RJH1EynjHRNjJzjC5_Ly_WDakDTSBhuQ=" width="400" /></a></div>
<br />
<br />
Continuing with the mango theme, this Mango Pomelo Sago Dessert with matcha ice cream is more coconutty than mango making it more of a rich dessert, but the combination to the sweet and tangy is always a winner.<br />
<br />
<strong>Nordburger</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEjYWG5UlHYJCvBsOVWJySUxx1ChwCq5Z3pxlX4M82wTnWH8z1yMZrc-jr8cTobx-w92sUQE9FInkQe6CF4-pMssVPfXb1ImizBQjc6xUqb_YdK3Eh-NabgXML4foUSMH4ctBnrOQHjlni9koXmRPIzo-gf1g3zEsvvjtEyvKwce-KWXRJIw_zSu2w=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" height="266" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEjYWG5UlHYJCvBsOVWJySUxx1ChwCq5Z3pxlX4M82wTnWH8z1yMZrc-jr8cTobx-w92sUQE9FInkQe6CF4-pMssVPfXb1ImizBQjc6xUqb_YdK3Eh-NabgXML4foUSMH4ctBnrOQHjlni9koXmRPIzo-gf1g3zEsvvjtEyvKwce-KWXRJIw_zSu2w=" width="400" /></a></div>
<br />
<br />
The eating really should have ended with dessert, but in our efforts to try as much food in the little time we had in Adelaide, we thought we'd try out Nordburger, a funky burger bar which seemed particularly out of place smack bam in the middle of Chinatown. From the menu of burgers, fried chicken, chips and even milkshakes, we tried the Nordburger- a simple hamburger consisting of the standard ground beef patty, pickles, tomato, and lettuce. It's a delicious late night snack and we love that they've elected to put a complete lettuce leaf in, which acts well to prevent the juices from making the burger soggy.<br />
<br />
We're absolutely stuffed by this point so it was our last meal in Adelaide, but even as we walked back to our hotel, had to make a list of a number of places which we still wanted to try. We'll most certainly be back again Adelaide!<br />
<br />
<a href="https://www.zomato.com/adelaide/fairweather-city-centre" target="_blank" title="View Menu, Reviews, Photos & Information about Fairweather, City Centre and other Restaurants in Adelaide"><img alt="Fairweather Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18404317/biglink" style="border: none; height: 146px; padding: 0; width: 200px;" /></a> <br />
<a href="https://www.zomato.com/adelaide/bambis-kitchen-city-centre" target="_blank" title="View Menu, Reviews, Photos & Information about Bambi's Kitchen, City Centre and other Restaurants in Adelaide"><img alt="Bambi's Kitchen Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16588663/biglink" style="border: none; height: 146px; padding: 0; width: 200px;" /></a> <br />
<a href="https://www.zomato.com/adelaide/the-original-pancake-kitchen-city-centre" target="_blank" title="View Menu, Reviews, Photos & Information about The Original Pancake Kitchen, City Centre and other Restaurants in Adelaide"><img alt="The Original Pancake Kitchen Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16587087/biglink" style="border: none; height: 146px; padding: 0; width: 200px;" /></a> <br />
<a href="https://www.zomato.com/adelaide/gyoza-gyoza-city-centre" target="_blank" title="View Menu, Reviews, Photos & Information about Gyoza Gyoza, City Centre and other Restaurants in Adelaide"><img alt="Gyoza Gyoza Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18282070/biglink" style="border: none; height: 146px; padding: 0; width: 200px;" /></a> <br />
<a href="https://www.zomato.com/adelaide/dessert-story-city-centre" target="_blank" title="View Menu, Reviews, Photos & Information about Dessert Story, City Centre and other Restaurants in Adelaide"><img alt="Dessert Story Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16588425/biglink" style="border: none; height: 146px; padding: 0; width: 200px;" /></a> <br />
<a href="https://www.zomato.com/adelaide/nordburger-norwood" target="_blank" title="View Menu, Reviews, Photos & Information about Nordburger, Norwood and other Restaurants in Adelaide"><img alt="Nordburger Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16588799/biglink" style="border: none; height: 146px; padding: 0; width: 200px;" /></a> <br />
<br />
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fberrynutritious.com.au%2Fwp-content%2Fuploads%2F2017%2F05%2FGyoza-1-683x1024.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEjoTNb4MyBExaFZpAdUuesChHrwAciL9kABpjpFw-hjrH36raF_bs8qr5fiBBPQ0175nvdUdk0FbV53e3TFQXpCHIlLKzWp_9szzdnZBk4SzgIz9F207O_RiutZrNlfWb7rpwZFhaYz-B7cJRWPdWY8xa2sq1VUVUZdYw5RVohKKP0OzNPC7AT38m5MeDy2=" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fberrynutritious.com.au%2Fwp-content%2Fuploads%2F2017%2F05%2FPancakes-1.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEibZJQ-Zn2_xDNxQY7dS81B8mBdcxMR7sYtR_s28KjYyZpsYa2mnQcTJD85FnwU2_TSrvmfiaCvHhJGvr2sWDQb1p_wRdGbrk2hoOV3xlUgIJUlUTokapuMalmZfIXjG7E8KTM5SOBk0sdDD5XTHD0s7V2yYCI987jH3tJh6lG0T-9z_rekECuV=" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fberrynutritious.com.au%2Fwp-content%2Fuploads%2F2017%2F05%2FFairweather-2-683x1024.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEglwj_1G7UljYrhN0QhzH2qmElrS7fqBWGTghgKRNa5KVkZDR2wWUBoyFany7JAyclDje9WR7MNU-mjRoQ68xdaCM-N6ePgUPQR8y_p0qg9F2HL6hc6rzhX-kCX8SW4gTwAUK8aoFu3Z0Y_tR6_p3Ki2B0v3Ezjzzdjn_GH0K78lmeJdqc8B5ecI6F26CRrDm3ZO02h=" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fberrynutritious.com.au%2Fwp-content%2Fuploads%2F2017%2F05%2FGyoza-11-683x1024.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEjE2IGeKrVB0nKHeIHSTHt8FaMQwkV3qIM6zahI0swF30ampDtOqftHMoFXFRjevA7kZ7NzUsjdkiK3Dp7DDhYvodCXwrjvtQ7Rqp8bbn3OjqHHbFJhH-mIQUy0xYEWHbzkusfAIYeW-FHPWfOCZHL5wgqrKVVavNKY9CbW0_WqmBEAWRWRET2xKuNTbniYvw=" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fberrynutritious.com.au%2Fwp-content%2Fuploads%2F2017%2F05%2FIMG_9920-01.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEjYWG5UlHYJCvBsOVWJySUxx1ChwCq5Z3pxlX4M82wTnWH8z1yMZrc-jr8cTobx-w92sUQE9FInkQe6CF4-pMssVPfXb1ImizBQjc6xUqb_YdK3Eh-NabgXML4foUSMH4ctBnrOQHjlni9koXmRPIzo-gf1g3zEsvvjtEyvKwce-KWXRJIw_zSu2w=" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fberrynutritious.com.au%2Fwp-content%2Fuploads%2F2017%2F05%2FIMG_9910-01.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEhbkX3l4WC_v0I3SgEhTl-2DA2O4JEqml3IVu-tGooLJCqWGqq_qM4tS6hHeV7lol91ggScevQB7FQ4wd3KQLCUNMOm0Pfoo-L45oPGGMk1bkhQubO0YFkJFyef_lz9VMOvrMe9Maro3naKFqvu9e27s0RJH1EynjHRNjJzjC5_Ly_WDakDTSBhuQ=" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fberrynutritious.com.au%2Fwp-content%2Fuploads%2F2017%2F05%2FFairweather-1-683x1024.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEgcXlX4nQJnjsmPtX1UsBClAk5X-IIEwCvtfGwQgRLrAJgLOkZLbmtRMXCQlYtvEwhGfKZn6yeWTCh8v4jLmdtUCxNTkqUe03iCTDBjhvo1spAbA2eIo3wlXdPIW5EgvG-dhdDdmGdvMgn8rIFaia34T4FJFxAyPUwnmnfYtqTzZ4cn9ei92ypi-b4i4PctNX7NXmoM=" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fberrynutritious.com.au%2Fwp-content%2Fuploads%2F2017%2F05%2FGyoza-10-683x1024.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEj_LhIj0L_gl7qf8zuWIEUHWuSNoqsTMJRyyeWL6k89kUIl6lSPwWBkGejTssvQTNl4d9llqQEq4OCX7IJ40fWc86XEWDtZXA331p27DSRSsvAwwDGTqFiKm5QtN0uTHuAC1zvEYugxgPgP5NWXytHiNdUwmoAHfkGMUFuCtCD7hqK2fAef2hpOUe9qulWX1g=" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fberrynutritious.com.au%2Fwp-content%2Fuploads%2F2017%2F05%2FBambi-3.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEjv0plaP69-qF7m-lDQq7igijEVFViBbqyqq8hwmH0Adtc7MuSM_3v0v-wi1CU2x2_Wifv6YwdHKJ2yaH2r8H_yEpmW7SmueVYierBd5dgnizadLebLRD7jPdogEHIpkA_Os95FmwZeF9taNvUmiW9J_930m8YWXSNggzbQpRRC8Ozixqlh=" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fberrynutritious.com.au%2Fwp-content%2Fuploads%2F2017%2F05%2FGyoza-2.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEgCwb4WN6o6FRACFq0rN6llQZt6ADoJwyTvZjkRkbk_mEFxK93jlXYQt-S_Ns-UOrNt7-VCZvjUFrcusQsjk5CQM4eNqTPkZ8Qd5fNdAHa0v4661FhOQ9ed9dyqNUm1MvFgPOB11wsGx1FQ7ypv7VQYvYmZEVW4IwgQxkpODqMNaeXKWPdZ=" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fberrynutritious.com.au%2Fwp-content%2Fuploads%2F2017%2F05%2FIMG_9918-01.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEjx0e0z6LJ78yWGcqhWWNfgjF9091nwd28VVRLR9ehX7PThTGIBcNN3sM_-i5ZhyB3I7qdkyhWI6ZLkSmI1XTSws-WW9_hSdqH86CdkpIpjTPMpOhGHH9tjryIM-xInSM07G32hkesXD3sCAQChIDL1ZtkWNUe2Ebj0derufWjhDFYDlLD0QgxXiQ=" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fberrynutritious.com.au%2Fwp-content%2Fuploads%2F2017%2F05%2FBambi-1.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEhVT6Zse6Gv41KuDWnkogGUMcWg_WpMglMvZKXLBYL-xyFrPsdNPm0knvp7jn6SB8X_-SYAbdMuzpCXUeJQxF5eGTVqZb7I1v1frorY8mxS3SQyYhhJSqxV3X7Lp_6ZDCuBydAcnjqofOuvWsdduhfrWdUySrF_ufq3o9bDkKN4RZ_vNglf=" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fberrynutritious.com.au%2Fwp-content%2Fuploads%2F2017%2F05%2FIMG_9913-02-01.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEh8qtF_xoflLCeVeI-hev6jbdLt2Rb7ksRSN9FsNQIbol20g6UUYfLn1mJAZ-y0vcRE8dPV4QRWNhyphenhyphenR7ibgwvN2YWDGNDb4XpPg-2uwLV7-bQRRNp9ZxXfFhOUjt83HBu8M-sD966sddfZKliCNqZxYizyqxP8aDErPHTYHytLjlZL3bxVCrkVxEzZ20w=" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fberrynutritious.com.au%2Fwp-content%2Fuploads%2F2017%2F05%2FGyoza-8-683x1024.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEiKy8tLfoKVLLKhT_aNbIaWSSv9wotcUwsic56XGcDJSbJA17DIf04jp2AohkrArR39yTl7C0z4U0Jhm0FQ49YXNG3vcvn-opA0ruB70WEeaiDVCuh7rju-VAL78nCJyUUc377Cq-kpfsUFFG99S4ese3vSak2Z1bRMMha7-7L_6ifsR835ByKxZdJimwDS=" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fberrynutritious.com.au%2Fwp-content%2Fuploads%2F2017%2F05%2FPancakes.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEgMdepn2akgpBI6euCpSqYD5dGgL3MLJ2ts_ZP0PZYBHjj4_lfwpFn74r0c6Bcn8lBQlEfUTkLmgSFX5FoVv1nIgx-Lz7WDNp7LElmSLkW1ODYSCW1fSSjQo4TXtOnBWakGLx5QuQmmEIK9uKQBd8Yk506XgAGUCfoiXwm9xSC1VGl02KUtmA=" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fberrynutritious.com.au%2Fwp-content%2Fuploads%2F2017%2F05%2FBambi-5.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEgX0Ecz3TNQ_COzP63s5D3aHCBAmHgs2xDoQqqu6N0zVEqum9rcPCNvvFVYHb9CE7nMlw1tbWwjWker3wlx07CXdZ33I9RVjkOu-rKSemZ66gbkGRrjkkAlITztD3U36IsoaY8Zf7wnjXS4L5hyrT5zeVFfcgVfus8InU2ScpDlPJ7MiwVn=" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fberrynutritious.com.au%2Fwp-content%2Fuploads%2F2017%2F05%2FGyoza-9-683x1024.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEh3Zm20RW7M-0fv_ZBc_K48T7irvnnAG160beZ6Q1VeIrBV6EpfmiPTOdly1rbYX4u_txGp7a2HThgRXnHgmvAHSDBxApJ6zuG7SRliotecrFggRs41ov-MEJjxielU9yTmAkmicE3S3Mf_YplItyqVXLX1OkcWGZPCDC3a2w-xhlyxxP73e8UI5WaFj-a2=" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fberrynutritious.com.au%2Fwp-content%2Fuploads%2F2017%2F05%2FBambi-2.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEjsnZ-oEA0Z2Lkn4sPiYARXheoX1Cht9s2zOQbSxB6vGKPeeM7OnC5nykU6KCZLA246v0wQ-NjP0uzOkkH5iH51QRYbp5nwAAK0yLxYr0SfjXgrPRJph-p1mV2B5ZJDtSXb7z0IMGEfL64MzlALxtnPZoOHc9uV5NWrNW_krm5evMSoovq7=" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fberrynutritious.com.au%2Fwp-content%2Fuploads%2F2017%2F05%2FGyoza-7-683x1024.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEhs4GH0AgsfB7AvxL537hvuJzhP2jSI2z5OGlvC9sv1OJ9e98fZhcrZuvmMYFC5KVvaV918OWENiaZzh3I9g1A1bl_Qv1EWiOIrSn6PVdjSFgnnJhahsCdCj4-289C5cUJejDxHXSe5AUuIm_FzH2Siba3Rr7Zwde68autPYaTIq55TTqn0mbSIbE99le6B=" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fberrynutritious.com.au%2Fwp-content%2Fuploads%2F2017%2F05%2FGyoza-4-1024x683.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEjrvi5Pi6ggnYWovnxQuaStNpLvdPZd0rqYpzCc8nnr-EeKS8yn3e6bBOgtvLo3iKDXdEn5SkkTF_nwZAs1iWK40i6JBJ4Y-6dGFVvZU8uVd2h2tbBYIF4m5vpaMCjSMhZcrx1UcuoHL_6TN7J-8jX5mfr7-0GjudXBrbMqjW__V8C3I0wYV4AR1wn1LkfO=" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fberrynutritious.com.au%2Fwp-content%2Fuploads%2F2017%2F05%2FFairweather-4-1024x683.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEik6-S9cdaVcz0-20bZ6d92xG_36IOiq2HxYYy3cchdMhAOa5nrVHdggmW-TYoUaaE9GNThk2OXgfI8jAQWBoBeM3o-GKNI6cCirwkfvTEw5NtPPIeVQ1MO86Ez3xDvFnG2cGP5t0qDL3GUn09c3NreLSZmsHs7XJsxmHbXqkc3Tj1mM8suvF3LF437eHC6LNSikyrj=" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fberrynutritious.com.au%2Fwp-content%2Fuploads%2F2017%2F05%2FFairweather-5-683x1024.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEiKEbak8y6TxsdxaDMCKNkkzfHYSSFvUaKsDLyO_6ci_ObwA8Wn_7wlMy5YILoPga1P5ZPlt3JLGhT40al4CRrh712IwqUFdJH9GpnkEcjn617Kk_3g4O6WIABYHAkIlAbmt6yuKGe6HaU9ClWaUpZNPeggxReS9IIP7ZZNC93u8NiIm6vODMpJevrqGp_KP5lW52ve=" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fberrynutritious.com.au%2Fwp-content%2Fuploads%2F2017%2F05%2FGyoza-6-683x1024.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEjlPXN8sotMUiRESg8LChw35rnek_XSU6hfQ4fM_JM-E7OK-4SJG6bo4kjnxtyimLl-g3ntdOM0q-nziE3U3Uk-hoEirk2cGCHe6Aa4CawG-CicPQcm4RD0u_JE-4z6r6ki6FyATPzz3HoS_Djyu8lm2L3ZCYK6wNFlF4BxhmLvpf-Fn1ii1Ytmmaf1Nw0B=" -->Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com0tag:blogger.com,1999:blog-8259850988604388598.post-19643835723997074132017-06-06T21:58:00.001+10:002017-06-06T21:58:22.855+10:00Massaman Beef Curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLlt0tiOgPev1e4hzqzLXatDHwjAef6s-GVZjOExEeQ5azzmnp4vX9z2qMtAjN5zXlUjTTpoUQ7Li44UYoPHaVe5p3UOcnPhIVVJxzfqAsXeudHRnk8eI694Il4dj2b4_AojkMVcyj54/s1600/IMG_5705.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLlt0tiOgPev1e4hzqzLXatDHwjAef6s-GVZjOExEeQ5azzmnp4vX9z2qMtAjN5zXlUjTTpoUQ7Li44UYoPHaVe5p3UOcnPhIVVJxzfqAsXeudHRnk8eI694Il4dj2b4_AojkMVcyj54/s640/IMG_5705.JPG" width="425" /></a></div>
You know winter is actually here when you have to set your alarm fifteen minutes earlier in the morning to allow for the struggle of getting out of your warm bed in the morning. And when your walk to work takes about half the usual time because you're power walking to bring your heart rate up.<br />
<br />
Ahhhh winter. It feels like you went away not that long ago!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiSmG2UoOamlAcI_FubBmWS3Rreuc4-SwZL3k_lV03_jjrG0nctZpq3SDTV_wWXDIkHK8UXrTk-2xglBxHE5ndvvB05FuSMKvK3dK0ZkizTqP_U0whBjtY074Y-towhWDITXyQoQ7Jzg0/s1600/IMG_5712.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiSmG2UoOamlAcI_FubBmWS3Rreuc4-SwZL3k_lV03_jjrG0nctZpq3SDTV_wWXDIkHK8UXrTk-2xglBxHE5ndvvB05FuSMKvK3dK0ZkizTqP_U0whBjtY074Y-towhWDITXyQoQ7Jzg0/s640/IMG_5712.JPG" width="438" /></a></div>
<a name='more'></a><br />
I feel like it was only yesterday that I was packing away my winter coats, ugg boots and thick blankets and now I'm taking them back out again! Also making a reappearance is my trusty thermal cooker, which I have started using again on a weekly basis for my repertoire of soups, curries, stews and whatever else warm I can think of to get me through the winter.<br />
<br />
Vegetable soups are my go-to when I'm busy because they are not only quick and simple to make, but also a great way to get in my 5 serves a day. But when I have a little more time I do like to get a little more adventurous with dishes like this Massaman curry which is one of our family's favourite Thai dishes. And with a thick, nutty coconut based sauce- what's not to love?<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5zVngNX0VrN7bIK4gWasutAVTveDfc5RZjY70EnSqFxKwgMY-P0y8r3OFVJOXp85QaveuWnmCYqAN0Qoq-0Nmi22Nybp5Ho9JTXzglZULxkplT6Ox_xZq9Qck2OBktZpZ73Ugb3XfElM/s1600/IMG_5708.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5zVngNX0VrN7bIK4gWasutAVTveDfc5RZjY70EnSqFxKwgMY-P0y8r3OFVJOXp85QaveuWnmCYqAN0Qoq-0Nmi22Nybp5Ho9JTXzglZULxkplT6Ox_xZq9Qck2OBktZpZ73Ugb3XfElM/s640/IMG_5708.JPG" width="426" /></a></div>
Whilst there are plenty of recipes available, I chose this version specifically as it uses only ingredients that I already had in the pantry and uses store bought Massaman Curry Paste to save the trouble of having to source all the ingredients to make my own. The end result is slightly less creamy than I had imagined, but nevertheless delicious- we mopped up every last drop of the sauce!<br />
<br />
<blockquote>
<b>Massaman Beef Curry</b><br />
From Cooking Thai Food in American Kitchens via <a href="http://forums.whirlpool.net.au/archive/2137481">Whirlpool </a><br />
<br />
1 kg Stewing beef sliced/cubed<br />
3 cups coconut milk<br />
5-7 small potatoes<br />
2 onions cut in 4 pieces<br />
3 tablespoons Maesri Masman curry paste<br />
1 teaspoon lemon juice or tamarind juice<br />
3 tablespoons nampla (fish sauce)<br />
1 tablespoon sugar<br />
1/2 (half) cup shelled peanuts<br />
1/2 (half) cup vegetable oil<br />
1 red apple sliced<br />
1 green apple sliced <i>(I grate my apples so that they melt into the curry and add some sweetness)</i><br />
<ol>
<li>In a large saucepan, heat the oil, add the beef. Cook until brown (5 minutes).</li>
<li>Add coconut milk and bring to the boil. Lower the heat, cover and let simmer for 2 hours max or until the meat is tender.</li>
<li>Remove ½ cup of the liquid from the saucepan and put into a frying pan; mix in the curry paste and stir-fry for 2 minutes.</li>
<li>Then pour the curry paste mixture into the meat mixture. Add and stir in nampla, lemon juice, sugar, onions, potatoes and peanuts.</li>
<li>Cover and cook for 20 minutes more on low heat.</li>
<li>Add the apple, stir and remove from heat immediately. Serve with rice.</li>
</ol>
</blockquote>
Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com0tag:blogger.com,1999:blog-8259850988604388598.post-12684086635492316832017-05-09T12:00:00.000+10:002017-05-09T12:00:40.965+10:00Spicy Sesame Zoodles with Crispy TofuMy life truly revolves around food.<br />
<br />
Not only do I work in the food industry, in my spare time I also blog about food, I cook (and bake) as a hobby, I photograph food when I eat out and I even like to spend my evenings sitting watching food documentaries and television shows. Don't worry, I watch other things too, but foodie shows are pretty awesome I must say!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaBQogmqmh_6_utGaRuZ5kx8LAwE7HmWWKMyoFW66g-xrvfHJOhi9ONJLq-BT0Plf1qqP-RMqrQi7VSJsS1kp1KFBS8Ng8BlP9_63Ej_NG9ggijdMWPA3XszJGgPOJdia3oiOZam2v9jQ/s1600/Nutty+Tofu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaBQogmqmh_6_utGaRuZ5kx8LAwE7HmWWKMyoFW66g-xrvfHJOhi9ONJLq-BT0Plf1qqP-RMqrQi7VSJsS1kp1KFBS8Ng8BlP9_63Ej_NG9ggijdMWPA3XszJGgPOJdia3oiOZam2v9jQ/s640/Nutty+Tofu.JPG" width="426" /></a></div>
<br />
A couple of years ago, my friend got me hooked on a Chinese series by the name 'A Bite of China' which explores the history and culture of food in various different locations within China. Having grown up in Australia, the show really highlighted how little exposure I had to 'real' Chinese food, with each episode showcasing the very unique range of cuisines from the bigger cities to more remote communities within China and the many stories behind the dishes shown.<br />
<br />
Whilst we've finished both seasons of the show, it has sparked interest in food documentaries and there's certainly no shortage of similar productions, our latest being a documentary solely on tofu. And being one of my favourite foods, I was most intrigued and particularly keen to try the tofu feasts which are available in some regions of China where diners are served a banquet table full of tofu based dishes- what I would consider as tofu heaven!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi38Be_OsK-9_FgSdHrdGrBCJYN3zg1MJ2bvnnATai0ydUxUkQNYRpQF0QLTrVN6u52p-fPmlbWERLFR88jfZS-TZl6WMyJCDYTyao4sr17s7lBAK_4AciDlbS2G1vHiXJjm3q3DjxfC2E/s1600/Nutty+Tofu+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi38Be_OsK-9_FgSdHrdGrBCJYN3zg1MJ2bvnnATai0ydUxUkQNYRpQF0QLTrVN6u52p-fPmlbWERLFR88jfZS-TZl6WMyJCDYTyao4sr17s7lBAK_4AciDlbS2G1vHiXJjm3q3DjxfC2E/s640/Nutty+Tofu+3.JPG" width="426" /></a></div>
<br />
<a name='more'></a>I know many others don't share the same love of tofu as me, nor do I think I will be visiting those regions of China anytime soon, so in the meantime I'll make do with my own tofu dishes to satisfy those tofu cravings.<br />
<br />
I tend to cook tofu with more Asian flavours, typically in dishes like Mapo tofu, but I was quite interested in this Crispy Tofu recipe which uses a spicy peanut butter based sauce. The original recipe uses firm tofu and results in quite a dark, crispy tofu but I did make modifications as I had almond butter that I wanted to use up and I tend to prefer soft tofu. The resultant dish is more of a delicate tofu dish than the original, but no less tasty- the flavour certainly packs a punch!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4a6p6XBq83yEi7iso0V6wWjp6ULtHl6GacNBghgcYQQfaKzPSl1EZ9gx2EG8UGUot38vh10YPAg5qREgRFdWVoJGo3wDIRwZXKKFC9PaJeOITPJfeMoEfO1GvnxouFVbBBAOtgqR4JMY/s1600/Nutty+Tofu+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4a6p6XBq83yEi7iso0V6wWjp6ULtHl6GacNBghgcYQQfaKzPSl1EZ9gx2EG8UGUot38vh10YPAg5qREgRFdWVoJGo3wDIRwZXKKFC9PaJeOITPJfeMoEfO1GvnxouFVbBBAOtgqR4JMY/s640/Nutty+Tofu+2.JPG" width="426" /></a></div>
<br />
It's a very different way of having tofu than the way I'm used to but the nutty flavours are very enjoyable and pair with the tofu very well. I thought the zoodles would be a strange combination but textural contrast from the extra crunch is actually quite welcome and I can definitely see myself making this more often!<br />
<br />
What is your favourite tofu dish?<br />
<blockquote>
<span style="font-size: x-large;"><b>Spicy Sesame Zoodles with Crispy Tofu</b></span><br />
<br />
Recipe from <a href="http://pinchofyum.com/sesame-zoodles">Pink of Yum</a><br />
serves: 6<br />
<br />
INGREDIENTS<br />
<br />
Chili Sesame Sauce:<br />
½ cup peanut butter <span style="color: #666666;">(I used almond)</span><br />
⅓ cup sesame oil<br />
⅓ cup light low sodium soy sauce<br />
¼ cup rice vinegar<br />
2 tablespoons chili paste<br />
2 tablespoons sugar<br />
1 clove garlic, minced<br />
1 knob of fresh ginger, peeled and grated<br />
<br />
Zoodles and Tofu<br />
12 ounces extra firm tofu<br />
4-6 zucchini<br />
sesame seeds and scallions for topping<br />
<br />
<ol>
<li>Chili Sesame Sauce: Shake all the sauce ingredients in a jar or toss them in the food processor and give them a whirl. If you're going to have this cold, refrigerate your sauce for a while.</li>
<li>Tofu:Press excess moisture out of the tofu. Cut into bite sized pieces. Heat a tiny bit of oil in a nonstick pan. Add the tofu and stir fry until golden brown. Add about ½ cup sauce and simmer until the sauce starts to evaporate / absorb into the tofu and becomes browned in the pan. Keep gently flipping and scraping browned bits off the bottom - after a while, you should end up with nicely golden brown tofu with some little yummy browned bits from the sauce.</li>
<li>All Together: Spiralize your zucchini and toss with about ¼ cup sauce per serving. Top with tofu, sesame seeds, and scallions. Serve immediately.</li>
</ol>
</blockquote>
Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com0tag:blogger.com,1999:blog-8259850988604388598.post-78415470297261194452017-04-30T12:30:00.000+10:002017-04-30T12:30:07.272+10:00Bellaccino Espresso Bar, Castle HillLazy weekends means brunching locally, and although we have a handful of go-to places, recent price hikes and deletion of some of our favourite menu items meant it was time for us to venture out and discover more good eats in the local area.<br />
<br />
I'm not usually a fan of cafes which are smack-bam in the middle of busy shopping centres, but the huge $10 breakfast sign out the front of Bellaccino's was certainly enticing, especially given that there were still a couple more days til pay day.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEist-fN1MX3qPlbQmZpbGaDDAiCBixL0n0T1jyYkWIkEPSbrLAfD74ul4QgssH4opKB6Yz4Cwda-OQSfJvULti9x2HsIgI0wsnfvB2AC4Sb9YGvbzag_NAYPRVBHgsT8ztSOGoTvops7xQ/s1600/Bellaccino+1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEist-fN1MX3qPlbQmZpbGaDDAiCBixL0n0T1jyYkWIkEPSbrLAfD74ul4QgssH4opKB6Yz4Cwda-OQSfJvULti9x2HsIgI0wsnfvB2AC4Sb9YGvbzag_NAYPRVBHgsT8ztSOGoTvops7xQ/s640/Bellaccino+1.jpeg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Mocha Frappe ($5.50)</i></div><br />
The $10 menu consists of your basic brekkie menu items (think eggs on toast) and even comes with a free drink if you find yourself here on a weekday, but alas we're not, and it's past the 11:30am that the menu runs to. Luckily there's plenty else to choose from on their menu, which is cleverly organised by cuisine.<br />
<br />
The coffee is not amazing, and my mocha frappe tasted more like a milkshake than a frappe, but it worked well as a dessert-like sweet finish to the meal.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2I_fwEGxFSh-dLpe_MDAgz2jHPBTAVcFf7mhaVspjr_da7ggBZn56n3uf7WjR0e6E3JPHWBnps5-BHE5Iy95st9HbVOU45A3N95RHrKK4C6tYyrWNpT3v_Y9cEDbzpyNdov_6rUuHBjw/s1600/Bellaccino+2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2I_fwEGxFSh-dLpe_MDAgz2jHPBTAVcFf7mhaVspjr_da7ggBZn56n3uf7WjR0e6E3JPHWBnps5-BHE5Iy95st9HbVOU45A3N95RHrKK4C6tYyrWNpT3v_Y9cEDbzpyNdov_6rUuHBjw/s640/Bellaccino+2.jpeg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Vegetarian Big Breakfast ($15.90)</i></div><br />
<a name='more'></a>The big brekky is our go to on weekends, and although we love our bacon and sausages, the haloumi in vegetarian option did seem a little more enticing. The plate of eggs, mushroom, tomato, spinach, haloumi, avocado and toast does well to satisfy our brekky cravings and whilst it's not a particularly large serve, it is great value for the price.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjISppC95tzMoSCkZWyX2cJRBEXyXnB6HF5CJv_FsehadXSm0ftuspvzctNTXUjixcuSKDlNQKCVn39umuvnsSoV_GQWWT26Pqivs7XXy-cq3cc6trmBg5DJMM135rkJix8PmUPm__mTP8/s1600/Bellaccino+4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjISppC95tzMoSCkZWyX2cJRBEXyXnB6HF5CJv_FsehadXSm0ftuspvzctNTXUjixcuSKDlNQKCVn39umuvnsSoV_GQWWT26Pqivs7XXy-cq3cc6trmBg5DJMM135rkJix8PmUPm__mTP8/s640/Bellaccino+4.jpeg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Spanish Tapas ($12.90)- Ham & Cheese Croquettes</i></div><br />
There's also plenty of options for those not in the mood for a breakfast meal as such, with options from pretty much every continent from burgers to laksa to even tapas, which was an interesting offering for a cafe menu.<br />
<br />
The menu gives you a number of options from which you are able to pick three to complete your meal, and after much indecision we end up choosing the ham & cheese croquettes, bruschetta and garlic prawns.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpPu0yJpVN6_F7umv7Arjn7XmKEfl-Q8cURxtj_5dy2Lu_GuwKz01eBFnF8s4GC56O2Gb6iGxbR-Mg2No-EThPQTvxVPm6FmWnzeDG5jgF2w1bQg1q3Mu222iuM5PvzQ8mCelUq8xzhl0/s1600/Bellaccino+3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpPu0yJpVN6_F7umv7Arjn7XmKEfl-Q8cURxtj_5dy2Lu_GuwKz01eBFnF8s4GC56O2Gb6iGxbR-Mg2No-EThPQTvxVPm6FmWnzeDG5jgF2w1bQg1q3Mu222iuM5PvzQ8mCelUq8xzhl0/s640/Bellaccino+3.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Tomato Basil Brochette</i></div><br />
We weren't too sure what to expect, but it was done surprisingly well. The ham and cheese croquettes were deep fried to a beautiful golden brown colour, achieving a light and crispy exterior without being too oily. There's a lot more potato than ham or cheese but it's tasty enough. We love that the tomato basil brochette (bruschetta spelt differently) comes with a light spread of avocado giving it a bit of a breakfast feel.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTGW0VedYFb9GcPZ-B-iSNtKaj9mkpAXRh_lE7DPfUoLJsR_LnqFeWw441L0zNe4xG5Hq2B-hYHiKLZ70jM18WWfeuYh3xTQxS2g3tDB8_vk01k2BWIQZxf2nEsuw2jWZEUyaqBVoMJI/s1600/Bellaccino+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTGW0VedYFb9GcPZ-B-iSNtKaj9mkpAXRh_lE7DPfUoLJsR_LnqFeWw441L0zNe4xG5Hq2B-hYHiKLZ70jM18WWfeuYh3xTQxS2g3tDB8_vk01k2BWIQZxf2nEsuw2jWZEUyaqBVoMJI/s640/Bellaccino+5.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Paprika Garlic Prawns</i></div><br />
And lastly, the paprika garlic prawns were more garlic than paprika. Easily our favourite, they were fresh and tasty without being too salty- we would certainly order alone if it was on the menu, which we'll have to check out on our next visit!<br />
<br />
<a href="https://www.zomato.com/sydney/bellaccino-espresso-bar-castle-hill" target="_blank" title="View Menu, Reviews, Photos & Information about Bellaccino Espresso Bar, Castle Hill and other Restaurants in Sydney"><img alt="Bellaccino Espresso Bar Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16569187/biglink" style="border: none; height: 146px; padding: 0; width: 200px;" /></a> Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com0tag:blogger.com,1999:blog-8259850988604388598.post-21490405453237571912017-04-20T12:00:00.000+10:002017-04-20T12:00:28.668+10:00Mushroom and Black Bean 'Meat' balls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMyHxfAK5NP-jmYOHER-lV2Gn0jOOD3pUpIGYMEjJ1aORPTou2Rhpz_eqsUlm5S1q7ZWKZrdV2KJmpPKcrf3642wWvZxE8-FXMq1KLyQ5QH1z0BvecJc9oA8yXB6PQ5_RbWH_XN3kTZ4/s1600/Veg+Meatballs+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMyHxfAK5NP-jmYOHER-lV2Gn0jOOD3pUpIGYMEjJ1aORPTou2Rhpz_eqsUlm5S1q7ZWKZrdV2KJmpPKcrf3642wWvZxE8-FXMq1KLyQ5QH1z0BvecJc9oA8yXB6PQ5_RbWH_XN3kTZ4/s640/Veg+Meatballs+4.jpg" width="426" /></a></div>
<br />
Today's recipe is a little different from my usual recipes- I do plenty of veggie recipes, and some recipes which may involve meat, but not so much a crossover between the two like I have today with these mock 'meat' balls made from a combination of mushroom and black beans!<br />
<br />
Mock meats are quite prominent in Asian culture, regardless of whether you are vegetarian or not. I can't say I'm a huge fan, especially as I find that they're not do cooked the right way most of the time, but I was keen to try this recipe because it<br />
a) actually looked very similar to meatballs in the picture and<br />
b) I had just fresh mushrooms in the fridge and a can of black beans that were almost reaching their expiry.<br />
<br />
So why not?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgujkk_swJlelNfjAlM2Kk-dM7dVE07ObvbnUbH4ANGMavZqag0TYD8_0EvZaDJZdW45F1Vuzzu9a7jRw-kA-TJjhfSwowNX14WttcbbFhMN-eL5Qy3ATpmeWa-5-DHwFYuCig4X7A0Z44/s1600/Veg+Meatballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgujkk_swJlelNfjAlM2Kk-dM7dVE07ObvbnUbH4ANGMavZqag0TYD8_0EvZaDJZdW45F1Vuzzu9a7jRw-kA-TJjhfSwowNX14WttcbbFhMN-eL5Qy3ATpmeWa-5-DHwFYuCig4X7A0Z44/s640/Veg+Meatballs.jpg" width="640" /></a></div>
<br />
<a name='more'></a>The recipe itself is very straight forward- blend and mix is all you have to do with the handful of ingredients before rolling into balls and baking. The original recipe suggested serving the meatballs with tomato sauce, but since I was in the process of clearing my pantry, I thought I would use up my can of Chakalaka (also reaching it's expiry), which was an impulse buy from Aldi earlier last year. And as if that wasn't enough veggies already, I thought I'd add in some extra chopped veggies and serve the dish with zucchini noodles for a veggie packed meal!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8HxdhhVs_aGHof_68dbvTDArdiWJtGxSIwtIkoZ0yBDqAFFOeSmn92u45Ss19xY2qrxsbmmr7XsQ8yhFDZXzLpt7nQpvZkF2iG37X_hp3KOO5HR6z3DB1tDuZyGXR9Ws9UB6tkuyVuU/s1600/Veg+Meatballs+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8HxdhhVs_aGHof_68dbvTDArdiWJtGxSIwtIkoZ0yBDqAFFOeSmn92u45Ss19xY2qrxsbmmr7XsQ8yhFDZXzLpt7nQpvZkF2iG37X_hp3KOO5HR6z3DB1tDuZyGXR9Ws9UB6tkuyVuU/s640/Veg+Meatballs+2.jpg" width="640" /></a></div>
<br />
And the result?<br />
<br />
Delicious as the pictures may look, unfortunately I have to say that I was disappointed by the texture of the final product. Whilst I wasn't expecting anything like the texture meat, the 'meat' balls were super soft and almost mushy and I couldn't help thinking that the dish would probably have worked out better if I had kept the mushroom and black beans in their original state.<br />
<br />
The remaining components were delicious though, I certainly wouldn't hesitate to purchase the tin of Chakalaka again but perhaps I'll stick to real meatballs next time!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2q8V3c9-7dSjIhzutX_xdBzMLqh8PgH5s4n4ar2dhoBiRDjtCk5wI3yVePvE5haVYx_n7W17RIyMeW1rXXNASwv9pTo5tNtte-E_ecHUrJ0KpwizOr_9iT_tV5djqi6lUs2blAZiApJg/s1600/Veg+Meatballs+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2q8V3c9-7dSjIhzutX_xdBzMLqh8PgH5s4n4ar2dhoBiRDjtCk5wI3yVePvE5haVYx_n7W17RIyMeW1rXXNASwv9pTo5tNtte-E_ecHUrJ0KpwizOr_9iT_tV5djqi6lUs2blAZiApJg/s640/Veg+Meatballs+3.jpg" width="426" /></a></div>
<br />
<br />
<blockquote>
<b><span style="font-size: x-large;">Mushroom and Black Bean 'Meat' Balls Recipe</span></b><br />
Recipe from <a href="http://thefitfoodiemama.com/meatless-monday-black-bean-and-mushroom-meatballs/#_a5y_p=4579557">The Fit Foodie Mama</a><br />
Makes ~20 balls<br />
<br />
400g can of black beans, drained and rinsed<br />
220g mushrooms, finely chopped<br />
1/2 cup bread crumbs<br />
1 egg<br />
salt and pepper to taste<br />
<br />
<ol>
<li>Pre-heat oven to 180 degrees Celcius.</li>
<li>Place black beans, mushrooms, bread crumbs, egg, salt, pepper and seasonings into large bowl.</li>
<li>Mash all ingredients together until thoroughly combined.</li>
<li>Grease muffin tin with olive oil or butter. Roll mixture into appropriate size balls and place in muffin tin.</li>
<li>Bake for approximately 12-15 minutes, being careful not to let them dry out.</li>
<li>Remove from oven and serve along with your choice of sauce.</li>
</ol>
</blockquote>
<br />Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com0tag:blogger.com,1999:blog-8259850988604388598.post-42283696373102578642017-04-17T21:37:00.000+10:002017-04-17T21:37:09.679+10:00Crab Carnival 2017 at The Morrison, CBD<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOylVlkCADt4B4jjhJJ_nS526tFcXSf5zLPGSlv6OCBiKammXNGxkm_jBTohT2cR8dGBUs-h2_0lyz88trABdBJfqWwMUQy83Kz-cAYVD7FdMsw_-MZj3Vqimmjg39KUZLq5HG1LNoFS8/s1600/The+Morrison+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOylVlkCADt4B4jjhJJ_nS526tFcXSf5zLPGSlv6OCBiKammXNGxkm_jBTohT2cR8dGBUs-h2_0lyz88trABdBJfqWwMUQy83Kz-cAYVD7FdMsw_-MZj3Vqimmjg39KUZLq5HG1LNoFS8/s640/The+Morrison+4.JPG" width="444" /></a></div>
<br />
I'm a huge fan of all things seafood, and if there's one type of seafood that I don't see enough of on restaurant menus it would be crab. So when I heard about <a href="http://themorrison.com.au/crab-carnival">the Crab Carnival at The Morrison Bar & Oyster Room</a> with a complete menu dedicated to crab, I knew I had to visit. The Crab Carnival runs annually for roughly a month between March and April, and involves not only crab dishes, but also crab drinks and events (hermit crab racing anyone?)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsgZRMZJ68bdwR10V4dMEOnolcSFcng7KfuB6E-PofexIuSX3a0rZZHaBvFl7TihmNjSUtEj4yAz07q-ceBK2CjZC5ccBQvFMT9XagDZERALIQ2WliQH8Lvn2qaNVY_raFvkpb2DLjraY/s1600/The+Morrison+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsgZRMZJ68bdwR10V4dMEOnolcSFcng7KfuB6E-PofexIuSX3a0rZZHaBvFl7TihmNjSUtEj4yAz07q-ceBK2CjZC5ccBQvFMT9XagDZERALIQ2WliQH8Lvn2qaNVY_raFvkpb2DLjraY/s640/The+Morrison+2.JPG" width="640" /></a></div>
<div style="text-align: center;">
<i>Oysters ($4 each)</i></div>
<br />
<a name='more'></a><br />
We start off with not crab, but what The Morrison is best known for- oysters. There's two selections available on the day which we completely miss the name of (we're a little too excited for the food!) but we get 3 of each to share, and apart from the fact that one is slightly saltier than the other, we don't notice much of a difference- either way, they are delicious and super fresh!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmRYotNFtE2-hu4B1by-FQ9hnbQWgQPEhH16DbVJTM1HgzA-6l3puQbov9HrrrAQT4QG0c3Glg2xUHSbYiCNNyMNJkWVo-3Lq37DfDw9m4Dq1TN6UTvbb_zniLrj8j27kOkvesFVwMEv8/s1600/The+Morrison+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmRYotNFtE2-hu4B1by-FQ9hnbQWgQPEhH16DbVJTM1HgzA-6l3puQbov9HrrrAQT4QG0c3Glg2xUHSbYiCNNyMNJkWVo-3Lq37DfDw9m4Dq1TN6UTvbb_zniLrj8j27kOkvesFVwMEv8/s640/The+Morrison+1.JPG" width="426" /></a></div>
<div style="text-align: center;">
<i>Crab Doughnut Holes ($16)</i></div>
<br />
Perhaps it's the fact that it's located as the first option on the menu, but the Crab Doughnut Holes prove quite popular with almost every table ordering at least one serve. These small, bit sized morsels are perfect for sharing, and the delicate blue crab meat and mayo filling pairs well with the soft doughnut sliders.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMce1AnCAXuqdfpw73FoCYcDb4F59kkNg8njAYDfBkQVucImI5ptglQ_jyYMlRv-DxAcNc5QZ629UBFY6pjQZdKdIZpZEa5VeKS1PallNWeEI7JIEM2KbMJ3sbe9vZRKTPE7pGqZrOgqM/s1600/The+Morrison+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMce1AnCAXuqdfpw73FoCYcDb4F59kkNg8njAYDfBkQVucImI5ptglQ_jyYMlRv-DxAcNc5QZ629UBFY6pjQZdKdIZpZEa5VeKS1PallNWeEI7JIEM2KbMJ3sbe9vZRKTPE7pGqZrOgqM/s640/The+Morrison+3.JPG" width="426" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<i>Chilli Crab Linguine ($28)</i></div>
<br />
Although the bolder Asian flavours of the Typhoon crab are very tempting, we decide to go with something more simple in the Chilli Crab Linguine instead. The combination of snow crab meat and lemon butter sauce works perfectly to bring out the fresh subtle sweetness of the crab meat.<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Oa4YCBxX2jv9rZiyBFEnmovp0HzakenfBsLMl3rYWgNnTtahpc9bolqA6DUH9EJEKbg6-elm6xXF5k5asWHMrEusDeiMMndfdhZx0ODr89f4quh_ScDxcgwBNLKPL_CfXKX8rTffwuw/s1600/The+Morrison+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Oa4YCBxX2jv9rZiyBFEnmovp0HzakenfBsLMl3rYWgNnTtahpc9bolqA6DUH9EJEKbg6-elm6xXF5k5asWHMrEusDeiMMndfdhZx0ODr89f4quh_ScDxcgwBNLKPL_CfXKX8rTffwuw/s640/The+Morrison+5.JPG" width="426" /></a></div>
<div style="text-align: center;">
<i>Open Crab Pie ($34)</i></div>
<br />
The Open Crab Pie is more rustic in appearance thanhow I had imagined it- a crisp, flaky shortcrust shell encasing a creamy filling of crab knuckle meat, smoked cod, leeks and white sauce. The buttery pastry and creamy filling make for a very rich flavour, but not overpoweringly so and is easily our favourite of the night.<br />
<br />
We'd love to return to have another crack at the menu but unfortunately it has finished (on Sunday) for 2017, which means another year's wait for this event to run again!<br />
<br />
<a href="https://www.zomato.com/sydney/the-morrison-bar-oyster-room-cbd" target="_blank" title="View Menu, Reviews, Photos & Information about The Morrison Bar & Oyster Room, CBD and other Restaurants in Sydney"><img alt="The Morrison Bar & Oyster Room Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16565631/biglink" style="border: none; height: 146px; padding: 0; width: 200px;" /></a> Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com0tag:blogger.com,1999:blog-8259850988604388598.post-3021923054112314062017-04-11T12:30:00.000+10:002017-04-11T12:30:14.622+10:00Grilled Miso Eggplant (Nasu Dengaku)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjtqPSCSW1gaj4YGIyvwCXNTFXftyAnieatB6meBNMnqj5Ht1uKI4CrU5u_OqXwq-7RZc4D9qufkCrSZmBiqbOkww2QwMinTNuljUoaPYY-p3mJhovz0anq7GMXt0qpi-RkZ6iFB0qYAQ/s1600/IMG_2569+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjtqPSCSW1gaj4YGIyvwCXNTFXftyAnieatB6meBNMnqj5Ht1uKI4CrU5u_OqXwq-7RZc4D9qufkCrSZmBiqbOkww2QwMinTNuljUoaPYY-p3mJhovz0anq7GMXt0qpi-RkZ6iFB0qYAQ/s640/IMG_2569+%25282%2529.jpg" width="426" /></a></div><br />
If you've been following my Instagram, you may have noticed I've had a bit of a baking itch lately, jumping at every opportunity to practice my cake making skills (and running into a lot of failures one the way). For those weekends where I can't an excuse to bake cake, I like to experiment with different foods in the kitchen, and my idea of fun is any recipe that's completely new- the more unique and complex, the better of course!<br />
<br />
As much as I love spending my weekends on these food experiments, when it comes to taste, sometimes simple is best and that certainly is the case with this delicious miso eggplant dish. I had my first taste of miso eggplant in a Japanese restaurant last year and was blown away by how amazing a simple dish of grilled eggplant with miso sauce could taste.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshCsFRZdfwSSyPWN-RdBvIw0tcn_opksWj35i_n544szvNPZVfpjAqqJEDSN4eK6eONWwWOhFDkWmE-sdfKo5b-81eEao1uQEBuj5uURmditLRkgm4Yy1DsVAVn8GYDfbdxWDlBpL7Cc/s1600/IMG_2567+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshCsFRZdfwSSyPWN-RdBvIw0tcn_opksWj35i_n544szvNPZVfpjAqqJEDSN4eK6eONWwWOhFDkWmE-sdfKo5b-81eEao1uQEBuj5uURmditLRkgm4Yy1DsVAVn8GYDfbdxWDlBpL7Cc/s640/IMG_2567+%25282%2529.jpg" width="426" /></a></div><br />
<a name='more'></a>The restaurant version is most likely deep fried, not only giving it a crispy exterior, but also the softest and creamiest texture from the oil absorbed by the eggplant. Eggplant tends to absorb oil, due to the sponge-like structure of the flesh and this is why they are often so tasty- the fat carries much of the flavour!<br />
<br />
My version of the dish is baked so it is much lighter, it only uses a light brush of oil and relies on the miso sauce to impart flavour. Scoring the eggplant allows the flavour to get within the eggplant, and letting the sauce cook a little in the oven adds a light char and an extra dimension to the flavour.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCWV6ailHY09IxKCgQBkQBq2ZzQVdwuGdcUKMJA-J8NdwQ2TIlqo8u5XyBKlfpLgu1xqTjBUQ-GXyutgMbzU0z-wzRlAryT1Hjj3mMAPFT0hlLwku57H_q8WUGCHV67tkyYIAefjzJA4Q/s1600/IMG_2573+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCWV6ailHY09IxKCgQBkQBq2ZzQVdwuGdcUKMJA-J8NdwQ2TIlqo8u5XyBKlfpLgu1xqTjBUQ-GXyutgMbzU0z-wzRlAryT1Hjj3mMAPFT0hlLwku57H_q8WUGCHV67tkyYIAefjzJA4Q/s640/IMG_2573+%25282%2529.jpg" width="426" /></a></div><br />
It's simple, it's quick, it might not look all that exciting. But hey. It works!<br />
<br />
<blockquote><b><span style="font-size: large;">Grilled Miso Eggplant (Nasu Dengaku)</span></b><br />
Recipe adapted from <a href="http://sumokitchen.com/JapaneseRecipes/nasu-dengaku/">Sumo Kitchen</a><br />
<br />
1 large egg plant<br />
vegetable oil, for brushing<br />
2tbs miso<br />
3tbs sugar<br />
2tsp sake<br />
2tsp mirin<br />
Sesame seeds (optional)<br />
<br />
<br />
<ol><li>Take a firm egg plant and slice it in half, then slice a slither off the base which will help it to stand up later. Then lay face up in a bowl of water for 10 minutes. Remove, and wipe with a paper towel.</li>
<li>Add the mirin, sake, sugar and miso to a pot and meat gently while stirring.</li>
<li>Lightly score the cut surfaces of the eggplant in a cross pattern, then brush with a little oil.</li>
<li>roast the eggplant in a 200°C oven for 15 minutes, until just cooked</li>
<li>Brush the eggplant with a thick layer of the miso sauce (step 2) and return to the oven for 5-10 minutes or until the miso is toasted and fragrant. Scatter the eggplant with sesame seeds and serve.</li>
</ol></blockquote>Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com0tag:blogger.com,1999:blog-8259850988604388598.post-65715630309217041582017-04-06T17:30:00.000+10:002017-04-06T17:30:09.539+10:00Custard Chiffon Cake v2It's not often that I make a recipe more than once of twice, and even less often that I post the same recipe twice on this blog, but this <a href="http://vondelicious.blogspot.com.au/2013/10/custard-chiffon-cake.html">Custard Chiffon Cake</a> is so good it really deserves a second mention. I've gone on about how much I love this before and it has since become a family favourite, a simple cake I can whip up relatively quickly which doesn't need any icing or any decorating- it tastes best by itself.<br />
<br />
The only thing I hate it having to wait for it to cool before I can take it out of the tin!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIEZWbB2s58aXaED0UoB4Tjup6szifYSmGVE7L0fNfNkJyWdL7ZhbgiH3UV4RRYS2nLR3CK8eAn5mBty-KoVwl9pwTbuebGGhnJrDoke1nI_k1coWaee82oN0G40wjpW2KJWkVfGERL7c/s1600/Chiffon+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIEZWbB2s58aXaED0UoB4Tjup6szifYSmGVE7L0fNfNkJyWdL7ZhbgiH3UV4RRYS2nLR3CK8eAn5mBty-KoVwl9pwTbuebGGhnJrDoke1nI_k1coWaee82oN0G40wjpW2KJWkVfGERL7c/s400/Chiffon+cake.JPG" width="400" /></a></div><br />
<a name='more'></a> I do tend to bake this cake from time to time as it makes for a light treat, and even lighter since I've made some slight modifications to the recipe to reduce the sugar as we were finding it a little too sweet, as well as the the oil as it didn't seem to make a big difference in texture. By doing so I've reduced the energy (calorie) content by around 35%, which is a bit of a bonus, although still classified as a discretionary food!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QM16dwcBtIQkqZBq3D9TCbItFtxvggAQlJLe4qBURjDlt06r0HjkSZ6hXMGTBgvPtticBfQCuR7iaTN2SMciI_CPr-lecvdWW-L2Yng3cBkixQ6faErhdJvlRmwV3Xd403hXwFLRkWA/s1600/Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QM16dwcBtIQkqZBq3D9TCbItFtxvggAQlJLe4qBURjDlt06r0HjkSZ6hXMGTBgvPtticBfQCuR7iaTN2SMciI_CPr-lecvdWW-L2Yng3cBkixQ6faErhdJvlRmwV3Xd403hXwFLRkWA/s400/Cake.JPG" width="398" /></a></div><br />
Those who follow me on Instagram may have also noticed I made this into a decorated drip cake a couple of weeks back. It's my choice of cake recipe when I'm short of time, as it's relatively quick to whip up especially considering the size. An hour in the oven, a quick spread of lemon curd and ganache in the morning, topped with a sprinkle of strawberries and you've got yourself a pretty looking birthday cake.<br />
<br />
Surely I've convinced you now?<br />
<blockquote><b><span style="font-size: x-large;">Custard Chiffon Cake</span></b><br />
Recipe adapted from Monday Morning Cooking Club Cookbook<br />
<br />
175g (1 1/6 cups) self raising flour<br />
1 teaspoon cream of tartar<br />
35g (1/4 cup) custard powder<br />
6 large eggs, separated<br />
200g (3/4 cups) caster sugar<br />
1 teaspoon vanilla extract<br />
20ml extra light olive oil or vegetable oil<br />
170ml (2/3 cup) warm water<br />
<br />
1. Preheat oven to 180C. You will need an ungreased chiffon cake tin (not a non stick one as well). Do NOT grease it.<br />
2. Sift the flour,1 teaspoon of cream of tartar and custard powder three times to ensure they are fully combined.[I actually added the cream of tartar to the egg whites when whipping them up rather than to this mixture here as it helps stabilise the eggwhites]<br />
3. In an electric mixer, whisk egg yolks with 230g( 1 cup) of sugar until pale and creamy, then add the vanilla extract.Pour the oil and warm water into a jug. While the yolks are still whisking on low speed, add the flour mixture and the oil & water at the same time, whisking until just incorporated.<br />
4. In a separate bowl, whisk the egg whites until soft peaks form, then add the remaining sugar and continue to whisk until the egg whites are stiff but not dry. Very carefully fold the batter into the egg whites with a metal spoon until just incorporated.<br />
5.Pour mixture into the cake tin. Bake for 1hour or until a skewer comes out clean when inserted into cake.- I baked it for 1 hour and 10 mins. (Note to self, reduce the oven temp to avoid the cracks)<br />
6. After removing the cake from the oven, immediately invert it to cool by balancing the middle funnel onto a bottle neck. It is important for the cake to be inverted and suspended upside down until it is cool to stop it from collapsing.<br />
<i><br />
<span style="font-size: x-small;"> Nutrition Information<br />
Energy 1120kJ Protein 7.2g Fat 6.2g Saturated Fat 1.6g Carbohydrate 44.9g Sugars 25.3g Sodium 204mg</span></i></blockquote>Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com0tag:blogger.com,1999:blog-8259850988604388598.post-61431212201241628242017-04-04T22:00:00.000+10:002017-04-04T22:00:12.108+10:00An Evening in The Rocks TourI had my fair share of odd jobs back in the good old uni days, but one of the most fun and memorable jobs was when I guided tours of international students through The Rocks- an area I wasn't particularly familiar with myself, but a little bit of reading up helped me sound like an expert in front of groups of students most of whom probably had only been in Sydney for no more than a couple of weeks. <br />
<br />
So when I was invited to an evening tour of The Rocks, it certainly brought back many good memories. Quite unlike the tours I ran however, this one was certainly much more professional and well planned, guided by a group of very staff who were much more knowledgeable in the area than me.<br />
<br />
<b><span style="font-size: x-large;">Tuxedo Bar</span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_6VGeQg48nugid0QzyFEupR2mStgLTNUztabscd2QwACtNtcDeqO8zdUP6H-72QTJS343yMH8b1TfFsk2UEU54ttGIQrno74xkkQPveG5pQAQ4xyiXLpehb_KBSS7KMjeBi_bX5SXrk/s1600/TUXEDO_KansasCity_TheRocks_A.Davenport+-+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_6VGeQg48nugid0QzyFEupR2mStgLTNUztabscd2QwACtNtcDeqO8zdUP6H-72QTJS343yMH8b1TfFsk2UEU54ttGIQrno74xkkQPveG5pQAQ4xyiXLpehb_KBSS7KMjeBi_bX5SXrk/s640/TUXEDO_KansasCity_TheRocks_A.Davenport+-+6.jpg" width="640" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;">Image Supplied</span></div><br />
We started at <b>Tuxedo bar</b>, Sydney's first bar completely dedicated to Espresso Martini's. It's not exactly an easy find- you won't see any large bright signs guiding you in- but once you do eventually make it into the entrance, you'll find yourself into a warm, inviting space, located within the former Cadbury chocolate factory.<br />
<br />
Any type of cocktail is the perfect way to start the night, but Tuxedo's Espresso Martini is especially delicious. There's about 6 different variants of the espresso martini on the menu- it never gets boring!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUH4S70hXIncUn2ww_PqiVuD_FnVsuEvJHB8sPpyGk0yfU7sYjbWufMQkLnIrJQmCm233ATwFH2NxksrLA_dp43TOWl6TdNRnEN0gc-KsD0UTAsAHJfSYWhcnjUp0k2gsL12geCiuWVDg/s1600/Tuxedo+Bar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUH4S70hXIncUn2ww_PqiVuD_FnVsuEvJHB8sPpyGk0yfU7sYjbWufMQkLnIrJQmCm233ATwFH2NxksrLA_dp43TOWl6TdNRnEN0gc-KsD0UTAsAHJfSYWhcnjUp0k2gsL12geCiuWVDg/s640/Tuxedo+Bar.jpg" width="494" /></a></div><br />
<a name='more'></a>We're given a short introduction from the owner, Benny Sweeten, the man also behind the well-known Kansas City Shuffle as well as 6 other businesses! A barista by trade, it's no wonder the expresso martinis are so amazing!<br />
<br />
It's not just about the drinks- they also do an excellent food/snacks menu, including a sinfully delectable maple bacon donut. which I might have had a few of!<br />
<br />
<b><span style="font-size: x-large;">Paniq Room</span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_QpkNK16UZXhToXqGhMevDnzeGXIo2PfLqfLWXLm7XDm-4btVSPNvD3Tusv8GivznPeGp-DY3t6aWHqlVEuRK-xbPqdbIRACAX2HHeGzIcjE7xKWwXXpaGJFd5lhprjP-jU25agxBCdM/s1600/Paniq+room-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_QpkNK16UZXhToXqGhMevDnzeGXIo2PfLqfLWXLm7XDm-4btVSPNvD3Tusv8GivznPeGp-DY3t6aWHqlVEuRK-xbPqdbIRACAX2HHeGzIcjE7xKWwXXpaGJFd5lhprjP-jU25agxBCdM/s400/Paniq+room-1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">Image Supplied</span></div><br />
Our next stop takes us through some the small, cobblestone-lined alleyways and stairs eventually leading us to the very discreet entrance <b>Paniq Room</b>, hidden from the main roads. Paniq Room, is one of Sydney's first Escape Room facilities, brought over from Budapest where the concept first started. It may look small, but the facility houses three different rooms, each themed and presenting different challenges.<br />
<br />
Unfortunately, we didn't quite have enough time to actually experience the game first-hand, but we did manage to get a quick sneak peak of the Abandoned Milatary Bunker Room which was fascinating indeed!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsv0PM5KiuAYilwtpsIQdEQ2x9MPyEN3AXyeQU61p8XMwhl0zipf1I1xP-NsndoGH9boQZQdrrMs1bxIlGffBV4e0ia0y5keOZTAXHLhQdsqw0180rMk2TpxUefjYrILNDP06QfNOZQww/s1600/Paniq+room-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsv0PM5KiuAYilwtpsIQdEQ2x9MPyEN3AXyeQU61p8XMwhl0zipf1I1xP-NsndoGH9boQZQdrrMs1bxIlGffBV4e0ia0y5keOZTAXHLhQdsqw0180rMk2TpxUefjYrILNDP06QfNOZQww/s400/Paniq+room-2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">Image Supplied</span></div><br />
<b><span style="font-size: x-large;">Wild Ginger Dining + Bar</span></b><br />
<br />
I'm quite excited to try out <b>Wild Ginger</b>, housed in the former Sailor's home building, in the exact location of the probably better known ex-occupant, Sailor's Thai. It is a shame I never managed to visit Sailor's Thai before it's closure last year, but I am glad we had a chance to try out Wild Ginger because it does not disappoint!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeS7XLCD5gs-hCPDxQqpo2muqudMqQRoG_69KmqPD9fBjlGhfvAA_PztZawJ8rWwSPmjEnl-jDWa4ai1U3yPylhxHmTGLJ1doGDEE9HFzy1qUEhQGWcsR0y-rkoN8zgKoheJbAuDr-OLQ/s1600/IMG_9283-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeS7XLCD5gs-hCPDxQqpo2muqudMqQRoG_69KmqPD9fBjlGhfvAA_PztZawJ8rWwSPmjEnl-jDWa4ai1U3yPylhxHmTGLJ1doGDEE9HFzy1qUEhQGWcsR0y-rkoN8zgKoheJbAuDr-OLQ/s640/IMG_9283-01.jpeg" width="426" /></a></div><div style="text-align: center;"><i>Mango Spice Cocktail ($19)</i></div><br />
We're taken through the narrow stairwell, past the kitchen and into the downstairs restaurant, which offers a more modern dining experience than it's casual counterpart upstairs. The menu is quite sophisticated, starting with the deliciously sounding and unique Thai inspired cocktails.<br />
<br />
It's difficult to choose between the many flavours and I'm torn between the lemongrass mojito and tom yum mojito, but ultimately opt for the mango spice cocktail, a delectable concoction of tequila, mango puree, fresh lime, ginger. Its flavour combination is as refreshing as it sounds, the hint of ginger is the perfect accompaniment without being to overpowering.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi23AokxswmMLNkG3eQp957ez724i9rfSwWtGR6hkRmIjKT93rXEeCCM4dbZKK2u35MgNgsfulS4Jp9o9Su1981nM-RUtQKW80QsotDrPzOI455FsJOteBp3_s7Ku1enOxc-62EH5viZTo/s1600/Wild+Ginger+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi23AokxswmMLNkG3eQp957ez724i9rfSwWtGR6hkRmIjKT93rXEeCCM4dbZKK2u35MgNgsfulS4Jp9o9Su1981nM-RUtQKW80QsotDrPzOI455FsJOteBp3_s7Ku1enOxc-62EH5viZTo/s640/Wild+Ginger+4.jpg" width="432" /></a></div><br />
<div style="text-align: center;"><i>Chor Muang- Thai steamed dumplings ($24)</i></div><br />
If there's one dish with a 'wow factor, it would definitely be the Thai steamed dumplings, which are beautifully handcrafted into flower shapes with 'petals' and half dyed in what we initially thought was food colouring, which we later learn to be made of natural colour. These dumplings are made fresh daily, and you can certainly taste the freshness in the soft delicate wrapper enveloping the light chicken filling.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5z8WllufFQEy57k3zNcjjfPCFdAe62iwF4HAEf4s6_i2FyIsGnsU3vsxj8fi5HxsYZ6ykDKux55qnzqozSn753tlqXHrJ4khE2yZx4v6L4srzDF25sB_A4eYSM4AfDr0czunbxp_FqAc/s1600/IMG_9294-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5z8WllufFQEy57k3zNcjjfPCFdAe62iwF4HAEf4s6_i2FyIsGnsU3vsxj8fi5HxsYZ6ykDKux55qnzqozSn753tlqXHrJ4khE2yZx4v6L4srzDF25sB_A4eYSM4AfDr0czunbxp_FqAc/s640/IMG_9294-01.jpeg" width="640" /></a></div><div style="text-align: center;"><i>Miang Kham - Betel leaf Entree ($14)</i></div><br />
I'm also in love with the presentation of the betel leaves, and the winning combination of peanuts, coconut relish, smoked snowy mountain trout and flying fish roe. The betel leaf is edible- it is designed to encase the filling much like San Choi Bao- although I find the texture of the leaf to be quite different, and surprising just as I had imagined leaf to taste like!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8zHLHd9nLM0SZ3CVIv1FlFTVY2FGuglYKxf9jrERKekZankinlnZO23IYiw8n8-1sjTJGPmKef-_WSFoKLXSH4d1c9QfyKhK8ldn9Hy9y3PlclmTgXYqwkAXlIMcNGxzbQsUZJ1ywHR0/s1600/Wild+Ginger+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8zHLHd9nLM0SZ3CVIv1FlFTVY2FGuglYKxf9jrERKekZankinlnZO23IYiw8n8-1sjTJGPmKef-_WSFoKLXSH4d1c9QfyKhK8ldn9Hy9y3PlclmTgXYqwkAXlIMcNGxzbQsUZJ1ywHR0/s640/Wild+Ginger+.jpg" width="426" /></a></div><div style="text-align: center;"><i>Hoi Jor - Deep Fried Crispy rolls ($20)</i></div><div style="text-align: center;"><i><br />
</i></div>These deep fried crispy rolls were an easy favourite. The rolls are made with tofu sheets rather than pastry, making for a very light and crispy shatter around the sweet and moreish chicken and crab filling. What's not to love?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsb2D9W6_waHGAXYUkJmS71F3MkW5VnEbX1HofH8lHWd_pLaRYaUXh2OIwOX3ygtr8u8zG8eGAZgejHnxJ6qBP2rr3NDrhvHtEVRcapVjILc6dcyBBV2RQrSBZ9nvd3feAAXqTSqjwUuU/s1600/Wild+Ginger+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsb2D9W6_waHGAXYUkJmS71F3MkW5VnEbX1HofH8lHWd_pLaRYaUXh2OIwOX3ygtr8u8zG8eGAZgejHnxJ6qBP2rr3NDrhvHtEVRcapVjILc6dcyBBV2RQrSBZ9nvd3feAAXqTSqjwUuU/s400/Wild+Ginger+2.jpg" width="400" /></a></div><div style="text-align: center;"><i>Banana blossom salad</i></div><br />
Banana blossom has got to be one of the prettiest ingredients in Thai cuisine, and I love the way it is presented in Wild Ginger's Banana Blossom Salad. It's not just all appearance though- the combination of grilled scallops, tiger prawns in chilli jam, coconut cream, roasted coconut and fried shallots makes for an amazing salad like no other!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_wME1IKsH2kckXXOQqMAzw-PWqOb6HHsRrbFxK9_8NjMbUWu3yAQrsSWO62M5PxTEFyaW6AP9niM2_UYVpR7qxCnwz72YpBjHwhjuY_ua1uJrYspkz97qXZA5HvbgZeOBDzD3C4z6aU/s1600/Wild+Ginger+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_wME1IKsH2kckXXOQqMAzw-PWqOb6HHsRrbFxK9_8NjMbUWu3yAQrsSWO62M5PxTEFyaW6AP9niM2_UYVpR7qxCnwz72YpBjHwhjuY_ua1uJrYspkz97qXZA5HvbgZeOBDzD3C4z6aU/s400/Wild+Ginger+5.jpg" width="400" /></a></div><div style="text-align: center;"><i>Choo Chee whole trout </i></div><br />
I'm a sucker for deep fried whole fish and this cripsy whole trout drizzled with red curry sauce, coconut cream, thai basil, kaffir lime and red chillies tasted every bit as good as it looked. The creamy red curry sauce was just the right consistency to pair with the succulent fish meat, keeping the crispy skin flavoured without making it soggy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidDGSJRNkFC5Xfd1W3vq2q8HUei7RSXJj1ebXcNLnf3OMETxMqNvTVWGIj2N8jjpfRg-UtKuoJuLHoSxwXpBBFwmpxPvKggPMwepwdZXj83QFtbANISTVRONtSVM8LxtgtTrHaNV-bvuw/s1600/Wild+Ginger+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidDGSJRNkFC5Xfd1W3vq2q8HUei7RSXJj1ebXcNLnf3OMETxMqNvTVWGIj2N8jjpfRg-UtKuoJuLHoSxwXpBBFwmpxPvKggPMwepwdZXj83QFtbANISTVRONtSVM8LxtgtTrHaNV-bvuw/s640/Wild+Ginger+6.jpg" width="426" /></a></div><div style="text-align: center;"><i>Prawn Pad thai</i></div><br />
And for your more typical type of Thai fare, there's always their 'light' menu which consists of your usualy suspects, including the very standard Prawn Pad Thai. Not quite as exciting as their other options, but delicious all the same.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkvkeuq5hYpRxCfW9ro2JWLwQXykoC6R7yef7BLT21p1oknC8Pqc8xxdcdSZLtsB3En6BLRl28cMo9Q1eOpYPpfIz_fSyc1jLe5YuXYJydMaIZcNFugjHGNXAAHBp7TcsSkjJ7mc88dw/s1600/Wild+Ginger+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkvkeuq5hYpRxCfW9ro2JWLwQXykoC6R7yef7BLT21p1oknC8Pqc8xxdcdSZLtsB3En6BLRl28cMo9Q1eOpYPpfIz_fSyc1jLe5YuXYJydMaIZcNFugjHGNXAAHBp7TcsSkjJ7mc88dw/s400/Wild+Ginger+3.jpg" width="400" /></a></div><div style="text-align: center;"><i>Green papaya salad (foreground) and Pad cha seafood (background)</i></div><br />
The Pad Cha Seafood is saucy and packed full of flavour, without being too heavy on the spice as I have found in other restaurants. The addition of Thai eggplant was certainly welcome amongst the mixture of seafood. In contrast, the green papaya salad is light (although by no means bland) and a complements the stronger flavours of the Pad Cha and Pad Thai beautifully.<br />
<br />
<b><span style="font-size: x-large;">Endeavour Tap Rooms</span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAxS8phkUuUHQQwYzuIn4dgcGzw9ufBCJqYVnUFZrGMqTaXzLnHr_mL3miWWnriuvTmKy61e0svXe-TxGq_MhDBVIBmecrexheXq4ax4y6gZ2JdTxtJ4E7fR9f_YEgm6ucr2FVTAR9xX4/s1600/EndeavourTapRooms_GuyDaviesPhotographer_GD1_3355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAxS8phkUuUHQQwYzuIn4dgcGzw9ufBCJqYVnUFZrGMqTaXzLnHr_mL3miWWnriuvTmKy61e0svXe-TxGq_MhDBVIBmecrexheXq4ax4y6gZ2JdTxtJ4E7fR9f_YEgm6ucr2FVTAR9xX4/s640/EndeavourTapRooms_GuyDaviesPhotographer_GD1_3355.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">Image Supplied</span></div><br />
After a couple of delicious cocktails, our last stop at <b>Endeavour Tap Rooms </b>was definitely one for the blokes. I'm not into beer myself so no comment on that, but it's quite an amazing set up, with beers made on-site and multiple vats squeezed into this tiny space. Certainly not something you would expect in place like The Rocks!<br />
<br />
Unfortunately, I didn't have time to stay and enjoy the food and drinks but it certainly was an experience!<br />
<br />
<a href="https://www.zomato.com/sydney/wild-ginger-bar-the-rocks" title="View Menu, Reviews, Photos & Information about Wild Ginger + Bar, The Rocks and other Restaurants in Sydney" target="_blank" ><img alt="Wild Ginger + Bar Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/15548203/biglink" style="border:none;width:200px;height:146px;padding:0;" /></a> <br />
<br />
<i><span style="font-size: xx-small;"><br />
</span></i> <i><span style="font-size: xx-small;">Von attended as a guest of Cardinal Spin and The Rocks</span></i>Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com0tag:blogger.com,1999:blog-8259850988604388598.post-14054243932903959822017-03-29T12:30:00.000+11:002017-03-29T12:30:01.518+11:00Matcha French ToastIf you're a fan of matcha, and live in Sydney, you'll no doubt have heard of <a href="http://www.oratnek.com.au/">Cafe Oratnek</a> (or Cafe Kentaro) in Surry Hills and their matcha lattes, lamington, tiramisu, donut etc etc etc.<br />
<br />
<i>Actually no. </i><br />
<br />
Let me try again. If you're a fan of matcha, you've probably <b>visited </b>Cafe Oratnek and tried them all.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesawCzoYWf3zAOugmhsBUzkO0SxrNl8bdoCJj_-eJXU1s8i1dRqouj8YP4XeWbmTdFF4Qv2vg4MnAvJ6sMJpGznYIGv1LIdtzZcJPg5xGdsOG_MiZ_Fmv2F9FhkwD7SqGE9Oa1f1fCQg/s1600/IMG_2591+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesawCzoYWf3zAOugmhsBUzkO0SxrNl8bdoCJj_-eJXU1s8i1dRqouj8YP4XeWbmTdFF4Qv2vg4MnAvJ6sMJpGznYIGv1LIdtzZcJPg5xGdsOG_MiZ_Fmv2F9FhkwD7SqGE9Oa1f1fCQg/s640/IMG_2591+%25282%2529.jpg" width="426" /></a></div><br />
Unless you're like me of course, and tend to like visiting after the hype has died down, once everyone's moved on to visiting other new and exciting places, in hopes of there being less of a crowd! <br />
<br />
So I did eventually visit this cute little cafe, although I still didn't avoid a bit of a wait around the busy lunch period (but I guess that's a sign that it's actually good!). And I did manage to try their delicious looking Matcha French Toast, which was every bit as amazing as I had imagined it to be! <br />
<br />
Cafe Oratnek's version is quite a unique creation- thick slices of rye sourdough dipped in a matcha egg batter, served alongside a creamy dollop of matcha cream, strawberries and banana chips, all sprinkled with a layer of matcha coconut.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyhG7VJ4peOK2HQSk0_CRT83X2FJ2UMmFhx8X-5rkDjh-sFGvjDqQtIO-LBZhh1fPL4rz6eEsNd3n0zvRIUo5t6bmWQFGi10z_rQP0G5ac9KvynAjsbG-1WPcnk5hvIT73x1fZla_761Q/s1600/IMG_2577+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyhG7VJ4peOK2HQSk0_CRT83X2FJ2UMmFhx8X-5rkDjh-sFGvjDqQtIO-LBZhh1fPL4rz6eEsNd3n0zvRIUo5t6bmWQFGi10z_rQP0G5ac9KvynAjsbG-1WPcnk5hvIT73x1fZla_761Q/s640/IMG_2577+%25282%2529.jpg" width="426" /></a></div><br />
<a name='more'></a>Me being me came home and decided to whip up my own recreation of the dish on a lazy Sunday afternoon, and had a look around the internet for some ideas on how to put it together. Nothing unusual, as I'm searching for food all the time, however on this occasion, the internet must have decided that I was really into matcha and started popping matcha ads here and there. And not just any type of matcha ads I must add. <br />
<br />
More specifically, advertisements for matcha pills.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt_7njpBLrkpxhRI6xDfHpGzEmJ_pJbyi83cKwbiOK4JnCrevt_qQ1m1o_MfnRma3SUBPop05dCcWpxDvby9NxoRbXYXoKbnAIQSyN5NbT657qlHZSgvNQ_i-tIRtzergNfWiqxtDUboI/s1600/IMG_2580+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt_7njpBLrkpxhRI6xDfHpGzEmJ_pJbyi83cKwbiOK4JnCrevt_qQ1m1o_MfnRma3SUBPop05dCcWpxDvby9NxoRbXYXoKbnAIQSyN5NbT657qlHZSgvNQ_i-tIRtzergNfWiqxtDUboI/s640/IMG_2580+%25282%2529.jpg" width="426" /></a></div><br />
<b>Wait. What?</b><br />
<br />
There's such thing? Since when was matcha a supplement that had to be taken?<br />
<br />
Curiosity got the better of me and I had a quick skim through the marketing blurb which seems to be mostly touting the weight loss effects of matcha, whilst casually throwing in words like boosting metabolism, strengthening immunity,high EGCG (because we're all supposed to know what that means...) etc etc etc. Quite clever marketing but matcha pills makes as much logical sense to me as popping chocolate into a pill and selling it as a weight loss product.....oh wait, people are already doing that!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZDKSeGDp5m4mBgouEN7swhcVa5PgbA2rFs_Zkdx_36CQOThZStSG9paAmO8co-hS9wjUFa11BQC6Elj0UFZvxF5M5eMd2rUw6xEz0jsMOYFBruPesTUIHa-ttyOJYhp79v5Um0AUDTR0/s1600/IMG_2586+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZDKSeGDp5m4mBgouEN7swhcVa5PgbA2rFs_Zkdx_36CQOThZStSG9paAmO8co-hS9wjUFa11BQC6Elj0UFZvxF5M5eMd2rUw6xEz0jsMOYFBruPesTUIHa-ttyOJYhp79v5Um0AUDTR0/s640/IMG_2586+%25282%2529.jpg" width="412" /></a></div><br />
For those who haven't jumped on the matcha band wagon, matcha is essentially a form of green tea where the tea leaf is processed and ground into a fine, green powder. Matcha is prepared by mixing this powder with hot water, meaning that you are consuming the entire leaf rather than an infusion and hence a stronger version of regular green tea.<br />
<br />
As a result, you will find higher levels of nutrients in the drink in comparison to regular teas and the main one you'll hear about in relation to green tea is an antioxidant which goes by the name EGCG (epigallocatechin-3-gallate). It's often related to health benefits like weight loss, reducing hyperglycaemia (helping with diabetes), prevention of cancer etc etc, and whilst there are some studies in this area, there is very limited clinical evidence from human studies to make any recommendations.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDCVCaIpk_j7mlI-bNEafgoJODPHaLPcVFhgPURCUp7hbWPVB4bxsHm3bozlRy-BbP6ULSFXasbxpjQXaoqorI-Ss9HVzjvKvAQhcxs_624EOd2I5GgHhVTm2Qv0Xji_P4CZDJ3z1AekE/s1600/IMG_2590+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDCVCaIpk_j7mlI-bNEafgoJODPHaLPcVFhgPURCUp7hbWPVB4bxsHm3bozlRy-BbP6ULSFXasbxpjQXaoqorI-Ss9HVzjvKvAQhcxs_624EOd2I5GgHhVTm2Qv0Xji_P4CZDJ3z1AekE/s640/IMG_2590+%25282%2529.jpg" width="424" /></a></div><br />
So if matcha isn't you thing, it's certainly not something you'll need to be introducing into your diet anytime soon. But if you love the flavour, and love matcha desserts like me, that's a different story!<br />
<br />
And I'd definitely give this recipe a go- it's a little fiddly because of the multiple components but I've cut some corners here and there to make it slightly quicker and it took me less than 15 minutes to whip up. Perfect for a light brunch or even a quick dessert!<br />
<br />
<blockquote><b><span style="font-size: x-large;">Matcha French Toast</span></b><br />
Serves 2<br />
<br />
100mL dollop cream<br />
2 teaspoons matcha powder<br />
2 teaspoon caster sugar<br />
<br />
4 Tablespoons dessicated coconut<br />
1 teaspoon matcha powder<br />
<br />
6 thick slices day old French bread<br />
1/2 cup milk<br />
2 medium eggs<br />
1 teaspoon brown sugar<br />
1 Tablespoon matcha powder<br />
pinch of salt<br />
<br />
handful of strawberries<br />
handful of banana chips<br />
<br />
<ol><li>To make the matcha cream, combine the cream, matcha and caster sugar. Mix well</li>
<li>Combine the dessicated coconut and matcha powder in a bowl to make the matcha coconut topping</li>
<li>Whisk milk, eggs, sugar, matcha and salt until smooth. Heat a lightly oiled griddle or frying pan over medium heat. Soak bread slices in mixture until saturated. Cook bread on each side for a couple of minutes, until golden brown.</li>
<li>To serve, assemble the pieces of toast and fruit on a plate with a generous spoonful of matcha cream on the side. Sprinkle with matcha coconut topping</li>
</ol><br />
Notes:<br />
- The french toast and matcha cream are only lightly sweetened as the addition of banana chips and fresh strawberries add further sweetness, and makes for a lighter dessert. Feel free to adjust the sugar content if you prefer a more dessert like treat. <br />
- I used store bought banana chips but if you have the time, home made ones are even better! Just make sure if buying store bought banana chips to go for the baked rather than the fried ones, as the fried ones are higher in fat.<br />
- I have opted to use thick cream for dolloping (I use Bulla) as it contains slightly less fat than pure cream (~35% compared to 45%) and is pre-thickened so that you can use it straight out of the tub rather than having to whip it</blockquote><br />
Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com0tag:blogger.com,1999:blog-8259850988604388598.post-5343296210309598422017-03-24T22:00:00.000+11:002017-03-24T22:14:19.702+11:00Tawandang, ChatswoodI thought I had posted about Tawandang a couple of years ago but looking through my posts apparently not, so here we go!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySSpAxlzrcJFxCKBIzVoUJxu80EMCLjbcNw8X5ZA99Li5Bo9tTlzZ1ZI0q7exLKHKmb2q9eTRia9hJiX0onnBfKQ6_rUzD9Hxgv5G_RN7Gfp3xwPFlKDL3z81RA46wJNZzK8kp1ZJrZ4/s1600/Tawandang+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySSpAxlzrcJFxCKBIzVoUJxu80EMCLjbcNw8X5ZA99Li5Bo9tTlzZ1ZI0q7exLKHKmb2q9eTRia9hJiX0onnBfKQ6_rUzD9Hxgv5G_RN7Gfp3xwPFlKDL3z81RA46wJNZzK8kp1ZJrZ4/s640/Tawandang+2.JPG" width="426" /></a></div><br />
If you've ever been to Chinatown, chances are you've probably walked past Tawandang although you might not have noticed it. It was pretty hard to miss for myself, as my bus stop was right across from the restaurant when it opened, but otherwise you'd be forgiven for thinking it was just your average Thai restaurant. It's not until you read their menu and realise that it's so typical afterall- offering not only some more traditional Thai dishes, but also their almost signature dish of German Pork Knuckle. How's that for something different?<br />
<br />
According to their own description, the German component of the restaurant comes from the fact that they are no only a restaurant, but also the first Thai - German micro-brewery in Thailand. I'm not too big on beers so no comment on the drinks, but the food alone is well worth the visit. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmlho_R-4vxHKFbTHRgM8alFmOXXtE_1ouvt6Tgrg5KBZ07NXPeHr3BsFB9dX7KptFTVlD5CpYQ-mTaQ_-IwLcWFh7xn4k4j-nvGK-ps2_n17B96WAb_i45nhCGCJOarNXkhDcsyE1rw/s1600/Tawandang+11.JPG" imageanchor="1" style="text-align: start;"><img border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmlho_R-4vxHKFbTHRgM8alFmOXXtE_1ouvt6Tgrg5KBZ07NXPeHr3BsFB9dX7KptFTVlD5CpYQ-mTaQ_-IwLcWFh7xn4k4j-nvGK-ps2_n17B96WAb_i45nhCGCJOarNXkhDcsyE1rw/s640/Tawandang+11.JPG" width="640" /></a></div><br />
We walked past their newly opened Chatswood branch a week ago and would almost have missed it were it not for their big 3rd anniversary banner with their 50% off their pork knuckle dish offer. I was immediately sold and we wasted no time in making a booking.....two consecutive days in a row! <br />
<br />
Going by the restaurant's history, which makes up the first spread of their menu, the restaurant has been quite successful not only in Thailand, but also with its branches in Singapore and now two in Sydney. Whilst the Chatswood branch is not nearly as large as their Thailand branches (which apparently seat 2000+ diners!), but it does span across two levels and is much larger than it first appears. Make sure you ask for a seat upstairs, as it's a lot more spacious and comfy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQcrma4_NpbMMQdydmTniuO8vXAZ4201KdXtgnbVq-95rEEUqcHLNtxei5gVbnyJI5PLM0d8K6I-wYCHF8gSJyq8SLYdDCYzuXqmMQEVtvnmLYVTeuI-YxsKRVKlbBX621xMbmJwsxKyY/s1600/Tawandang+8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQcrma4_NpbMMQdydmTniuO8vXAZ4201KdXtgnbVq-95rEEUqcHLNtxei5gVbnyJI5PLM0d8K6I-wYCHF8gSJyq8SLYdDCYzuXqmMQEVtvnmLYVTeuI-YxsKRVKlbBX621xMbmJwsxKyY/s640/Tawandang+8.JPG" width="408" /></a></div><a name='more'></a>The decor is tasteful, even if a little mismatched- there's sofas replacing seats on some tables, wooden chairs and cushions on others and green lounge chairs next to those. There flower vases on some tables, or candles for the tables in the darker corners of the restaurant. It's quirky and we love how it's not quite like your typical Thai restaurant.<br />
<br />
Service is quick and efficient and the only thing that's really slowing us down is the time it takes to make our way through the dizzying array of dishes on both their regular and lunch specials menu. Before we even get a chance to make ourselves comfortable, the pork knuckle swiftly arrives on our table. So quick infact, that even our drinks had yet to arrive!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmNRcKacErmXt_zZ_JG0hlBcAxeSRqxghqetsebqbb_iyU5s78kYnXGIca8mOXVKVJ-x6bLWeKwZUKB1vFmIWwRAG5jtgc4s4boaP3YW5yQ4x-BUKh4WjW5dVG6m3S88maWsAUwy_CstE/s1600/Tawandang+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmNRcKacErmXt_zZ_JG0hlBcAxeSRqxghqetsebqbb_iyU5s78kYnXGIca8mOXVKVJ-x6bLWeKwZUKB1vFmIWwRAG5jtgc4s4boaP3YW5yQ4x-BUKh4WjW5dVG6m3S88maWsAUwy_CstE/s400/Tawandang+1.JPG" width="400" /></a></div><div style="text-align: center;"><i>Ka Moo Tod |Deep Fried Pork Knuckle ($27.50)</i></div><br />
And boy were we ready to dig in! Whereas a traditional German pork knuckle would be roasted until the skin is crackly, this on is deep fried to guarantee the crispiest outer skin layer, and even the meat on the outside is crispy! Once you get past the outer layer, there's plenty of meat inside and it's so meltingly tender, you won't need a knife at all.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCkCgMFz42KD_3kwni0dY51sIh1qIZl5p3lbIxVK4lLTi-cpGpoQz9BP-EU55UJpZ5jTXS7oq8vseeKwUKrdVuRT8cwPuIEAcpFaaaoQo-j52-YX0D1NE10Iw6XUs_ZCvepNTAvaALy5o/s1600/Tawandang+10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCkCgMFz42KD_3kwni0dY51sIh1qIZl5p3lbIxVK4lLTi-cpGpoQz9BP-EU55UJpZ5jTXS7oq8vseeKwUKrdVuRT8cwPuIEAcpFaaaoQo-j52-YX0D1NE10Iw6XUs_ZCvepNTAvaALy5o/s640/Tawandang+10.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Coconut Juice Blend ($7.50)</i></div><br />
The drinks menu is quite exciting too, and we love that they offer an all-you-can-drink option which includes Thai teas/coffees for only $5.50.<br />
<br />
For a little extra, and although not all-you-can-drink, I'd definitely recommend trying the coconut juice blend, which is a mix of frozen coconut water blitzed with the coconut meat then poured back into the coconut. This makes for a sweeter and more refreshing drink that coconut water and is so good you won't want to stop at one.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0tjMyp1gDid8rTJR1oxVRBsurUwVYR_PvZ0S4nyZXpaCoxy1RkDo2K9D7G-uESkIW4NFcTSd9Da1jMgbumqX25FlMmesl7QnPhhqi5iuXa2R16m7tcbV63QFYg6CpImx6x8cBGApMk5M/s1600/Tawandang+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0tjMyp1gDid8rTJR1oxVRBsurUwVYR_PvZ0S4nyZXpaCoxy1RkDo2K9D7G-uESkIW4NFcTSd9Da1jMgbumqX25FlMmesl7QnPhhqi5iuXa2R16m7tcbV63QFYg6CpImx6x8cBGApMk5M/s640/Tawandang+3.JPG" width="426" /></a></div><div style="text-align: center;"><i>Prawn Cake</i></div><br />
<div style="text-align: left;">The lunch specials are excellent value- for $10.50, you not only get a choice of a main, but also a drink and a small side as well! There are four options for sides and they come in a super cute one piece servings. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WHs_BSPUoyAXfzFYmwXDGC68mCw-dqjKoInBOro7CNVKAwekorUaABsUDmBPi3iWrq7hj9OcrImSFbEzST5D_tmaTKn0tuqfcOnArPkNYgXDx8UcrvLGCWxl47gnUChl5q6LDit56qg/s1600/Tawandang+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WHs_BSPUoyAXfzFYmwXDGC68mCw-dqjKoInBOro7CNVKAwekorUaABsUDmBPi3iWrq7hj9OcrImSFbEzST5D_tmaTKn0tuqfcOnArPkNYgXDx8UcrvLGCWxl47gnUChl5q6LDit56qg/s640/Tawandang+4.JPG" width="426" /></a></div><div style="text-align: center;"><i>Green Curry ($10.50 lunch special)</i></div><br />
The lunch special meals come in a surprisingly decent portion, with plenty of rice to mop up the curry sauces, and is perfect for sharing. The green curry is more of the soupy type, with a generous serving of chicken and handful of Thai eggplants. We were hoping for a little more veggies but that aside, the curry is a winner- we love the complexity of the spices, and so much so that we do not notice the heat until we've had a little too much!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjzXXFTwhxsdIW30QxdR9tv17a9FVOTw9p61PrySDgAEMl9SgWLavP1GAr7NFmVCOZLz4aEQUeYs83S__xYEjXINdLCO4JfxCUI7bDS8OBjdyqFQZP9ruAvWr-sHZwnVfXr9TqzpKsaQ/s1600/Tawandang+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjzXXFTwhxsdIW30QxdR9tv17a9FVOTw9p61PrySDgAEMl9SgWLavP1GAr7NFmVCOZLz4aEQUeYs83S__xYEjXINdLCO4JfxCUI7bDS8OBjdyqFQZP9ruAvWr-sHZwnVfXr9TqzpKsaQ/s640/Tawandang+5.JPG" width="425" /></a></div><div style="text-align: center;"><i>Panang Moo ($10.50 lunch special)</i></div><br />
We're a little hesitant to try the Panang Curry after our experience with the green, as the heat of the Green Curry still lingers on our tongues. The fiery red colour gives us the impression that it might be spicier, so we're quite relieved to find it's actually milder than the green curry. It's a tad sweeter, although the heat does build up. The Panang curry is served with pork rather than chicken, which seems to work quite well with the creamy Panang sauce.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB8jqVrChCA39w_vNfdwPKlKLA006Vn82E2ypjcgqecbkpZftfysUmTF-wkawnveS178Nfd4png9CLib2Xo-ehfcCGdiy2ciE4dx9Qis48pydR83UdLQkpvUKQ1ieQxoK1H1G2BVMDk88/s1600/Tawandang+9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB8jqVrChCA39w_vNfdwPKlKLA006Vn82E2ypjcgqecbkpZftfysUmTF-wkawnveS178Nfd4png9CLib2Xo-ehfcCGdiy2ciE4dx9Qis48pydR83UdLQkpvUKQ1ieQxoK1H1G2BVMDk88/s640/Tawandang+9.JPG" width="426" /></a></div><div style="text-align: center;"><i>Hoy Tod |Green Mussel Omelet ($18.50)</i></div><br />
The green mussel omelet is Tawandang's take on the Thai oyster omelet, substituting oyster for mussels to make it not only less fishy in taste, but also more economical, given the ever changing price of oysters in Sydney.<br />
<br />
There's a generous serving of mussels in the omelet, you there's no need to pick around for them, but we make sure we start on the edge of the omelet, which are satisfyingly crispy. It's not often that we find this type of omelet in Sydney and it's definitely our favourite so far, so we're quite disappointed to find out that it's only offered during dinner service.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC4vvQAE9Xfd3FTS_Ocuj8y0NSjApyvAeIpxompz2qGmy3jG7efJ3ibcmpZI2bcnbURsr3vOFOq9VFP_ZUtq2NugLamZyKzrgE4ViV8T4J58gbectzkZQcQFOLZadLPYd8cHwPQU2JWXI/s1600/Tawandang+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC4vvQAE9Xfd3FTS_Ocuj8y0NSjApyvAeIpxompz2qGmy3jG7efJ3ibcmpZI2bcnbURsr3vOFOq9VFP_ZUtq2NugLamZyKzrgE4ViV8T4J58gbectzkZQcQFOLZadLPYd8cHwPQU2JWXI/s640/Tawandang+6.JPG" width="640" /></a></div><div style="text-align: center;"><i>Nam Tok Moo | Roast Pork Salad</i></div><br />
Because we weren't able to order the omelet for lunch, we settle for a salad instead and are glad we decided to try the roast pork salad. Served with some raw beans, mint leaves and cabbage sitting alongside the pile of pork, it looks like quite a small serve until you mix the ingredients together and the salad magically fills the whole plate. We love the the textural contrast between the tender pork slices and the crunchy cabbage and beans, the dressing adding some spice and sweetness to the mix.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDknDHWEaL8B-kIjBAR4HRUfxM45saDY49BNFuamWzthq-l4gM2lu6vVRVIeC0SZ-RUkXb41PJxI4QAaj8S3i1I4GLnljlp98vCP8H0l1ucSld6-t3rN8nV3E3Cd3PdPtCNKNV3wBopRE/s1600/Tawandang+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDknDHWEaL8B-kIjBAR4HRUfxM45saDY49BNFuamWzthq-l4gM2lu6vVRVIeC0SZ-RUkXb41PJxI4QAaj8S3i1I4GLnljlp98vCP8H0l1ucSld6-t3rN8nV3E3Cd3PdPtCNKNV3wBopRE/s400/Tawandang+7.JPG" width="400" /></a></div><div style="text-align: center;"><i>Sticky Rice with Mango ($8.90)</i></div><br />
And whilst we're here, we can't go past the photogenic looking desserts, and though we're tempted by the beautiful pastel colours in the coconut milk based desserts we thought we'd go with the sticky rice and mango whilst it was still in season. Chewy sticky rice splashed with coconut milk served along-side the sweetest mango I've had this time of the year- what's not to love?<br />
<br />
<a href="https://www.zomato.com/sydney/tawandang-1-chatswood" target="_blank" title="View Menu, Reviews, Photos & Information about Tawandang, Chatswood and other Restaurants in Sydney"><img alt="Tawandang Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18428499/biglink" style="border: none; height: 146px; padding: 0; width: 200px;" /></a> Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com0tag:blogger.com,1999:blog-8259850988604388598.post-29200302353579314172017-03-21T12:30:00.000+11:002017-03-21T12:30:15.880+11:00Hiyashi Chuka (Cold Ramen)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_u7S6BJv5xrElhJhOFECNaXreBTc5Dz1UQ3d3O2yyG00jd3gzSAiZr5PrFe9euY1CU9HmirCS0nw9n3jtgNc5t2KaR0-t9BKZKtkx1OwciEwy70FPbNCnnZMtStK_i8z0wDi21qe6-T8/s1600/IMG_6188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_u7S6BJv5xrElhJhOFECNaXreBTc5Dz1UQ3d3O2yyG00jd3gzSAiZr5PrFe9euY1CU9HmirCS0nw9n3jtgNc5t2KaR0-t9BKZKtkx1OwciEwy70FPbNCnnZMtStK_i8z0wDi21qe6-T8/s640/IMG_6188.JPG" width="426" /></a></div><br />
As I mentioned in my last post, I still have a couple of summer recipes up my sleeve which I'd love to share with you, and although the majority are salad recipes, summer food doesn't only have to be salad!<br />
<br />
One of my favourite ways to cool down in summer is with cold noodles, with Naengmyeon, or Korean cold noodles, being my go-to in summer. I always have mine served with plenty of ice, so it's perfect for those 40+ degree days.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-uBDBAG1VeZJHJzkNriszQkrI2DUUcBhudhxthV7a9PPKR3zt85iAP-XZKefqdsq46j29OKUigkDOLg8S-U4tu-gVfhX6GEVzC5Iij9v-hVjDNYfNVKIehQEJTOaP3Q0DzXakEJ7Nv0/s1600/IMG_6183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-uBDBAG1VeZJHJzkNriszQkrI2DUUcBhudhxthV7a9PPKR3zt85iAP-XZKefqdsq46j29OKUigkDOLg8S-U4tu-gVfhX6GEVzC5Iij9v-hVjDNYfNVKIehQEJTOaP3Q0DzXakEJ7Nv0/s640/IMG_6183.JPG" width="440" /></a></div><a name='more'></a>But if cold noodles in soup is a little too plain and boring for you, there's always Hiyashi Chuka, the Japanese version of cold ramen. It's halfway between a salad and a noodle soup, with the base of noodles topped with a colourful array of (mostly) veggies, served with a light (or in my case, very generous) serve of soy-based dressing.<br />
<br />
Pretty much as close to eating a rainbow as you can get!<br />
<br />
<div>You can top the noodles with pretty much anything you've got, as long as you cut them up into matchstick shapes and arrange them in a nice pattern. I've drawn inspiration for my Hiyashi chuka from <a href="http://tokoservice.net/wp-content/uploads/2014/06/Hiyashi-chukacold-Chinese-noodle-Tokyo.jpg">Yosuko Saikan's version</a>, which is particularly tall to imitate the shape of Mount Fuji.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyljJICpNFWu5m90wMq6hSpzIVhkspHWAAXUnoZc-je8ePgADQ8GXvJeTE-M_7SuJjnjNeQqBCUI2-ur8vm-kg36D79PNVtodIMrmyNwA0ksW1j3PhQua-L2a8ltsEf_ZSDawIUOMpCdg/s1600/IMG_6185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyljJICpNFWu5m90wMq6hSpzIVhkspHWAAXUnoZc-je8ePgADQ8GXvJeTE-M_7SuJjnjNeQqBCUI2-ur8vm-kg36D79PNVtodIMrmyNwA0ksW1j3PhQua-L2a8ltsEf_ZSDawIUOMpCdg/s640/IMG_6185.JPG" width="426" /></a></div><br />
This recipe uses konjac/shirataki noodles, but if you can't find them you can substitute normal noodles instead. They are super low calorie noodles which are also quite high in fibre, making this quite a light meal. You can find Shirataki noodles in most Asian supermarkets (in the Japanese section).<br />
<br />
<blockquote><b><span style="font-size: x-large;"><br />
</span></b> <b><span style="font-size: x-large;">Hiyashi Chuka (Cold Ramen) Recipe</span></b><br />
Recipe from <a href="https://www.youtube.com/watch?v=59HWteukNjs">Cooking with Dog</a><br />
Serves 2<br />
<br />
- Sauce -<br />
3 tbsp Soy Sauce<br />
4 tbsp Vinegar<br />
2 tbsp Sugar<br />
70ml Water (2.4 fl oz)<br />
½ tsp Ginger Root, grated<br />
1 tsp Sesame Oil<br />
Karashi Hot Mustard to taste<br />
<br />
Mix all sauce ingredients together.<br />
<div><br />
</div><div>- Hiyashi Chuka - </div>100g Bean Sprouts (3.5 oz)<br />
2 packages of Shirataki (konjac) Noodles (360g/12.7 oz)<br />
100g Char Siu - Chinese-flavored Barbecued Pork or substitute: Ham (3.5 oz)<br />
Kinshi Tamago, shredded friede egg sheet<br />
½ Tomato<br />
½ Cucumber<br />
Salt<br />
Sesame Oil<br />
<br />
<ol><li>Stir fry bean sprouts and sesame oil in a small fry pan until lightly cooked, ~2 min.</li>
<li>Rinse the shirataki noodles and cut into shorter pieces. Blanch the noodles in boiling water for 30 seconds. Heat briefly in a pot/pan, turn off heat and then mix with a small amount of sauce. Chill in fridge.</li>
<li>Once the noodles have chilled, arrange the shredded char siu/ham, tomato, cucumber and egg on top of the noodles. Pour extra sauce over the Hiyashi Chuka to taste. </li>
</ol></blockquote>Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com1tag:blogger.com,1999:blog-8259850988604388598.post-13729547359264539512017-03-14T12:00:00.000+11:002017-03-14T12:00:03.754+11:00Quick Chicken LaksaWith the scorching summer behind us and Autumn bringing in much cooler (albeit wet and humid) weather, it's time to crank up the stove and welcome some warmer Autumn dishes. I've still got a handful of summer salad recipes up my sleeve, but I thought I'd give the blog a break from salad, and share this delicious laksa recipe instead.<br />
<br />
Perhaps more of a winter sort of comfort-food, but hey- it's not salad!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzfMTuRZZ5ddmNVV5nWj4uTnJNiJ4tiU27OEulnQrnZYT7IUpmuww3OKF0QFi7KpzPp5zxeL0CE4KN8FN37vYS-OsB0pmXlKR6BvfJGhAm79sVRaZqXKpuGKHPJ5ECnqwjLo3UsaSHqw/s1600/IMG_5722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzfMTuRZZ5ddmNVV5nWj4uTnJNiJ4tiU27OEulnQrnZYT7IUpmuww3OKF0QFi7KpzPp5zxeL0CE4KN8FN37vYS-OsB0pmXlKR6BvfJGhAm79sVRaZqXKpuGKHPJ5ECnqwjLo3UsaSHqw/s640/IMG_5722.JPG" width="426" /></a></div><br />
I'm usually the type of person who prefers to make everything from scratch, but this is one of the few recipes which I haven't even wanted to try making completely from scratch. Why would I need to when my trusty go-to brand of laksa paste in this recipe gives me exactly the results I'm looking for?<br />
<br />
The recipe is quite simple- blitz together some onions, mix it with the laksa paste, then boil it with plenty of coconut milk and you've got yourself a tasty laksa base which you can add your noodles and other ingredients to. The only time consuming part is pureeing the onions, but apart from that it's super simple and quick!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9AEl1ntVd9ynqJxo2YtTK2VMq3aK-OEeyQCV-8RZM_5uJtwsyrebeyM0XtRmP6IlK4FFnHFs-ylEoT6id9fKzsiFLoCBfAmL6RELu7rDR7GXsmZQaYSqmbmDoAemIFaJYSipDdIX_d_k/s1600/IMG_5724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9AEl1ntVd9ynqJxo2YtTK2VMq3aK-OEeyQCV-8RZM_5uJtwsyrebeyM0XtRmP6IlK4FFnHFs-ylEoT6id9fKzsiFLoCBfAmL6RELu7rDR7GXsmZQaYSqmbmDoAemIFaJYSipDdIX_d_k/s640/IMG_5724.JPG" width="426" /></a></div><a name='more'></a>The recipe uses a considerable amount of coconut milk, which I do shy away from using too much of. Coconut milk is quite high in saturated fats, and although there are numerous reported health benefits, there is still yet to be enough solid scientific evidence to recommend using it in large amounts. Until then, here's a handy substitute I learnt back in uni (feels so long ago now!): replace a cup of coconut milk with a cup skim milk mixed with a teaspoon or two of coconut essence. It's not exactly the same, but you'll be surprised how well it works in sauces (especially curries), and it works perfectly in this recipe.<br />
<br />
Give it a go and let me know what you think!<br />
<br />
<blockquote><b><span style="font-size: large;"> Chicken Laksa Recipe</span></b><br />
Recipe from Poh Ling Yeow via <a href="http://www.adelaidenow.com.au/news/pohs-quick-laksa/story-e6fref5u-1225757100089">Adelaide Now</a><br />
<br />
2 chicken breasts<br />
2- 3 tbs vegetable oil<br />
10 shallots or 1 large red onion, chopped and blitzed to a paste<br />
230g laksa paste <span style="font-size: x-small;"><i>(Tean's Gourmet is my go to brand)</i></span><br />
400ml coconut milk<br />
1 1/2 cups water<br />
1 heaped tsp sambal oelek or chopped red chilli<br />
300g prawns<br />
500g Hokkien noodles, blanched and drained<br />
200g rice vermicelli, boiled until soft and then drained<br />
8 bok choy<br />
4 handfuls of bean sprouts<br />
1 bunch of coriander, leaves picked or roughly chopped with stems<br />
1 bunch of mint, leaves picked<br />
2 limes<br />
<br />
<ol><li>Poach chicken breasts and shred.</li>
<li>Heat oil in saucepan. Add shallot paste and fry until caramelised. Add laksa paste and fry until fragrant. Add coconut milk and water. Bring to the boil.</li>
<li>At this point, if the soup is not spicy enough for you, you can throw in a heaped tsp of sambal oelek or chopped red chilli to taste.</li>
<li>Add prawns. When they are almost cooked, turn heat off.</li>
<li>Pour hot water over the bok choy and sprouts to blanch. Drain.</li>
<li>To serve, place Hokkien noodles and rice into four bowls.</li>
<li>Distribute chicken and remaining ingredients evenly between each bowl and finish with a cheek of lime.</li>
</ol></blockquote>Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com0tag:blogger.com,1999:blog-8259850988604388598.post-10958723526033566122017-02-26T21:03:00.003+11:002017-02-26T21:04:59.701+11:00Korean Soy Beans<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7TApHz9ltjeqP5XmXqXZcgi6m9ohPTpYpJFhFs9N8QVyCT4e-Lz9iL4Y-aQS7TytBUorOSg9B0TBMwdjdvP2dgiEri2v33xEa1vF3LZP7Oc8SY1kRORxrDBrtDrxfgYexGWW0Fbf1PE/s1600/IMG_2456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7TApHz9ltjeqP5XmXqXZcgi6m9ohPTpYpJFhFs9N8QVyCT4e-Lz9iL4Y-aQS7TytBUorOSg9B0TBMwdjdvP2dgiEri2v33xEa1vF3LZP7Oc8SY1kRORxrDBrtDrxfgYexGWW0Fbf1PE/s640/IMG_2456.jpg" width="640" /></a></div><br />
There have been many a times when I've dined in Korean restaurants more for their side dishes than the items ordered off the menu. In fact, the highlight of one of my favourite Korean restaurants was not any of the items on the menu, but the Korean soy bean side dish served before the start of every meal. <br />
<br />
Sadly, the restaurant is not longer running, and I have yet to find another replacement which even serves this soy bean dish at all, so I turned to the internet to find a recipe to replicate this at home. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cWvTMDklMp7c5j6N72J1z9gEnV4Kc6xpA1cAA1OOKiGOWZcLS3F-NuE7ZAoNTngYbecNrS9xES076q-iQjc1SeC6rHmMLCz_Z_p_HoJ-ryUoJeZ64-S845AS2u0eAUTLYLwetz1sn7U/s1600/IMG_2455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cWvTMDklMp7c5j6N72J1z9gEnV4Kc6xpA1cAA1OOKiGOWZcLS3F-NuE7ZAoNTngYbecNrS9xES076q-iQjc1SeC6rHmMLCz_Z_p_HoJ-ryUoJeZ64-S845AS2u0eAUTLYLwetz1sn7U/s640/IMG_2455.jpg" width="426" /></a></div><br />
<a name='more'></a>The recipe itself is quite simple- a simple mixture of soy sauce, sugar and garlic, not unlike the sauce that I make up for Jap Chae and Korean Potato side dish, but you have to take the time to boil it down to get it right. The resultant a thick, sticky mixture is much more delicious than my description makes it sound, and pairs with the firm, almost nut-like texture of the cooked soybeans very well!<br />
<blockquote><b><span style="font-size: large;">Korean Soy Beans (Kongjorim)</span></b><br />
Recipe from <a href="http://www.maangchi.com/recipe/kongjorim">Maangchi</a><br />
<br />
1 cup of soy beans<br />
½ cup of soy sauce<br />
1 tsp of vegetable oil,<br />
2 cloves of minced garlic<br />
⅓ cup of sugar<br />
½ Tbs sesame seeds<br />
<br />
<ol><li>Rinse 1 cup of soy beans and drain it and place in a skillet</li>
<li>Add 2 cups of water in the skillet and soak the beans for 8 hours</li>
<li>Boil the beans on the stove over medium high heat for 10 minutes <br />
<i><span style="font-size: x-small;">*Tip: about 5 minutes later, it may boil over, and then open the lid and turn down the heat over medium heat and cook another 5 minutes</span></i></li>
<li>Add the soy sauce, vegetable oil, minced garlic, and sugar and boil it over medium heat for 30 minutes (cover the lid)</li>
<li>Open the lid of the pot and heat it up over high heat and stir the beans occasionally with a spoon until the beans look shinny. <br />
<span style="font-size: x-small;"><i>*Tip: Beans will be submerged with shiny and sticky seasoning sauce</i></span></li>
<li>Turn off the heat and add 1 tbs of toasted sesame seed and cool it down.</li>
<li>Transfer it into a container and keep it in the refrigerator</li>
</ol></blockquote>Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com0tag:blogger.com,1999:blog-8259850988604388598.post-40287721489431530332017-01-31T14:00:00.000+11:002017-01-31T14:00:10.178+11:00Yuzu Crab and Apple Coleslaw<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWrz0wfUcBXrmJyYNtL61bvlvAxhPycqW3KdIUXLGiey5K4jbwf9qI9wytIYkVmJUJu9DkmXTiIABFItDMUIS8vmdlRnphooxsia-DSgEGz-29YwAhPTy8scuUM_GdV2LtV4EVga55Lo/s1600/Yuzu+Coleslaw.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWrz0wfUcBXrmJyYNtL61bvlvAxhPycqW3KdIUXLGiey5K4jbwf9qI9wytIYkVmJUJu9DkmXTiIABFItDMUIS8vmdlRnphooxsia-DSgEGz-29YwAhPTy8scuUM_GdV2LtV4EVga55Lo/s640/Yuzu+Coleslaw.JPG" width="426" /></a></div>
<br />
I didn't used to be much of a salad person. <br />
<br />
Which probably has something to do with the fact that we almost never have salads in our family, with the exception of our KFC nights, where we'd get Coleslaw as one of the sides, along with the chips, coke, potato & gravy etc. It was the only salad we actually enjoyed, and that was more because there was so much sauce it didn't feel so much like eating raw vegetables. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdckfG-usEob7uxlHzYEeDzgm_0p4dkFpVL-XfQ21YIL5zGJ0RPdZ4fU4JRceTdI_89g1cBHYhPVjcsohKEFL5dXUvq0f5S0ptOMhw4XnvDCZNVO9fnoVXgDDFUrVIPJyGlAvMHTzb81g/s1600/Yuzu+Coleslaw+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdckfG-usEob7uxlHzYEeDzgm_0p4dkFpVL-XfQ21YIL5zGJ0RPdZ4fU4JRceTdI_89g1cBHYhPVjcsohKEFL5dXUvq0f5S0ptOMhw4XnvDCZNVO9fnoVXgDDFUrVIPJyGlAvMHTzb81g/s640/Yuzu+Coleslaw+3.JPG" width="426" /></a></div>
<br />
<a name='more'></a><br />
We've ventured further out into salad land now, and even have a sizeable collection of salad dressings in our fridge, but coleslaw still remains one of our favourites, and still a must order when we have KFC, although these days it is pretty rare. Luckily, there's no shortage of KFC coleslaw copycat recipes on the internet, to satisfy those coleslaw cravings without having to make the trip to KFC (and it's most likely healthier too).<br />
<br />
And I was perfectly content with these copycat recipes, until I recently came across these <a href="https://www.theguardian.com/lifeandstyle/2013/aug/25/coleslaw-recipes-nigel-slater">coleslaw variations from Nigel Slater</a> which included a selection of very different looking coleslaw recipes such as a Tropical fruit slaw and Beetroot and fennel slaw which sounded delectable. But it was when I came across the Crab and apple slaw with yuzu dressing that I knew I had try it. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJ1SSVXkLUiBMS5lwEKkhEMlOmzg4-HOSVfsEy949adEvig7QXJp-RPCvYDQx6N0Qzku4WL7GD1HYnr4PSIrYq9UGdcQpxyaQBwVE67zQQBStpaiSyzB3bjPHKAEA1OABmxvip5YwkLo/s1600/Yuzu+Coleslaw+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJ1SSVXkLUiBMS5lwEKkhEMlOmzg4-HOSVfsEy949adEvig7QXJp-RPCvYDQx6N0Qzku4WL7GD1HYnr4PSIrYq9UGdcQpxyaQBwVE67zQQBStpaiSyzB3bjPHKAEA1OABmxvip5YwkLo/s640/Yuzu+Coleslaw+2.JPG" width="426" /></a></div>
<br />
It is essentially a typical coleslaw- cabbage, carrot and mayo- with the addition of some extras like apple and crabmeat as well as nori (seaweed) and shallots for an Asian flare. But what really makes this coleslaw like no other is the addition of yuzu juice which imparts a subtle but unique citrus flavour to the salad. I really like the addition of yuzu juice in any salad dressing, but the combination of yuzu and mayo worked surprisingly well in this salad.<br />
<br />
Follow the recipe exactly if you want to make a decent portion for two. I scaled it up seeing as I had bought two whole cabbages, and ended up with a massive amount which lasted me for more than one week, which worked great for work lunches, although I must admit I was a bit over it by the time I finished it all! <br />
<br />
<blockquote>
<b><span style="font-size: x-large;">Yuzu Crab and Apple Coleslaw</span></b><br />
Recipe from <a href="https://www.theguardian.com/lifeandstyle/2013/aug/25/coleslaw-recipes-nigel-slater">The Guardian</a><br />
<br />
2 spring onions <br />
100g red cabbage <br />
150g crisp, white cabbage <br />
1 apple <br />
80g nori seaweed, fresh<br />
2 heaped tbsp mayonnaise <br />
2 tsp yuzu juice <br />
250g white crabmeat (I used imitation crab sticks)<br />
1 tsp nigella seeds (I used sesame seeds)<br />
<br />
Finely slice the spring onions and put them in a large mixing bowl. Finely shred the cabbage, either by hand or using a food processor, then add it to the onions. Without peeling the apple, halve and core it, then slice very finely. Toss with the cabbage. Lightly rinse the fresh nori and add to the bowl.<br />
<br />
Put the mayonnaise in a small bowl, and add the yuzu juice and a little salt. Pour the dressing into the slaw and toss very gently so that most of the ingredients are coated lightly with the mayonnaise. Add the crabmeat, folding everything carefully together. Scatter with the nigella seeds and serve.<br />
<br />
<i>Note: Yuzu juice can be purchased from the Japanese section of Asian supermarkets</i></blockquote>
Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com0tag:blogger.com,1999:blog-8259850988604388598.post-85710749436937211632017-01-29T00:05:00.000+11:002017-01-29T00:05:01.778+11:00Chinese New Year 2017 | Water Chestnut Cake Recipe 馬蹄糕<b><span style="font-size: x-large;">Happy Chinese New Year!</span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkIxg7XoEWzvMwvsct96XTeVMZoes8GjurDCTtpUw3pskutfiPrKZDWOPMQ0FhwRLF2YRL9UXeSCmXPdjHVl6KwfOqmJqzAyJMFiJfCrzLNsVwDO9vHErdOExQ-RfvoQ-fzX41HJwNyXU/s1600/Water+Chestnut+Cake+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkIxg7XoEWzvMwvsct96XTeVMZoes8GjurDCTtpUw3pskutfiPrKZDWOPMQ0FhwRLF2YRL9UXeSCmXPdjHVl6KwfOqmJqzAyJMFiJfCrzLNsVwDO9vHErdOExQ-RfvoQ-fzX41HJwNyXU/s640/Water+Chestnut+Cake+1.JPG" width="426" /></a></div><br />
This is why I love being Chinese. Not even a month since New Years and we're celebrating again!<br />
<br />
Being in Australia, and away from the majority of our relatives, Chinese New Year is not a huge thing for us, but we always do try to celebrate it, even if it only really involves the mandatory red pockets from our parents in the morning, and a nice Chinese New Year dinner at night.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jL4K-w5EQfBxp4Ek2aWYcT6B7yYgu61QH69RZuRyvsr_Hl8p0RjPJ9sgBOoyjhzF1ta4pGlY28dx8Xkrplfi7_5zaZ5o14DHdl6QXxBW19Mtvkt07dwk-LpGbtxr1Bdi1ozmHE_wQuo/s1600/Water+Chestnut+Cake+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jL4K-w5EQfBxp4Ek2aWYcT6B7yYgu61QH69RZuRyvsr_Hl8p0RjPJ9sgBOoyjhzF1ta4pGlY28dx8Xkrplfi7_5zaZ5o14DHdl6QXxBW19Mtvkt07dwk-LpGbtxr1Bdi1ozmHE_wQuo/s640/Water+Chestnut+Cake+3.JPG" width="640" /></a></div><a name='more'></a><br />
And sometimes, if we have time for it and the weather's not too hot, we get around to making some Chinese New Year snacks as well. I didn't quite get around to making anything as involved as <a href="http://vondelicious.blogspot.com.au/2011/02/coconut-sweer-rings.html">honeycomb crisps</a>, <a href="http://vondelicious.blogspot.com.au/2011/02/chinese-new-year-snacks.html">peanut filled pastries</a> or <a href="http://vondelicious.blogspot.com.au/2010/06/smiling-mouth-cookies.html">smiling mouth cookies</a> this year, so I threw together a quick water chestnut cake instead.<br />
<br />
Whilst the classic New Year Cake (年糕) and Radish Cake (蘿蔔糕) are the more common cakes you tend to see around Chinese New Year, any type of cake can really be used to celebrate Chinese New Year because the word cake in Chinese is pronounced similarly to the word tall, therefore symbolising the promise of a better year.<br />
<br />
For me, it's just another excuse to have cake really.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5CvF5lWvvnVsQbEUBHDRHkLwOn3xO5G9Tug2MQnMn6CcWDh3IZxdHJGTVvHxrlaA4EG-MPkZsXPKleUpP_M4YzPNfc44xUdb51uPlkWn3p31_rAv43B5JlrWjenO7C9AAU9ZO9e_XjPM/s1600/Water+Chestnut+Cake+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5CvF5lWvvnVsQbEUBHDRHkLwOn3xO5G9Tug2MQnMn6CcWDh3IZxdHJGTVvHxrlaA4EG-MPkZsXPKleUpP_M4YzPNfc44xUdb51uPlkWn3p31_rAv43B5JlrWjenO7C9AAU9ZO9e_XjPM/s640/Water+Chestnut+Cake+2.JPG" width="426" /></a></div><br />
Water chestnut cake is my favourite of Chinese cakes- essentially a simple sugar syrup mixture, thickened into a jelly-like consistency from chestnut flour. Chunks of water chestnut add some addition textural contrast- if you've never tried water chestnut, it is similar to the texture of a pear, although not nearly as sweet. Fresh water chestnuts make for an amazing snack, but you'll have a hard time locating some in Australia so the frozen ones will do for this recipe.<br />
<br />
We've been through a fair amount of water chestnut cake recipes and this is the one we ended our search at because it is the texture and the taste that we are after. The flavour mostly comes from the sugar, so it will vary depending on the type of sugar used, but the subtle taste of the water chestnut and the unique texture still remains regardless. I would definitely recommend this recipe for any water chestnut lovers! <br />
<br />
<blockquote><b><span style="font-size: x-large;">Water Chestnut Cake </span></b><b><span style="font-size: x-large;">馬蹄糕 </span></b><b><span style="font-size: x-large;">Recipe </span></b><br />
Recipe from <a href="http://www.wanlibk.com/cgi-bin/isbn_pages.asp?txtIsbn=9789621444028"><i>Hong Kong Snacks</i></a> Cookbook<br />
<br />
320g water chestnuts <span style="font-size: x-small;"><i>(I used frozen)</i></span><br />
320g water chestnut flour<br />
480g cane sugar <i><span style="font-size: x-small;">(I used 300g)</span></i><br />
1T lard <span style="font-size: x-small;"><i>(I used vegetable oil)</i></span><br />
5.5 cups water<br />
<br />
<ol><li>Wash the water chestnuts and cut into small pieces</li>
<li>Mix water chestnut flour with 1.5 cups of water to make a paste</li>
<li>Boil the remaining 4 cups of water with the cane sugar until melted</li>
<li>Add lard and water chestnuts. Boil breifly and turn off heat.</li>
<li>Wait for 3 minutes and then quickly pour in mixed water chestnut solution in the boiled sugar solution. Mix quickly to form a paste</li>
<li>Pour into a greased cake tin and steam for 30 minutes until cooked</li>
<li>When cold, cut into slices and pan fry in oil until gold on both sides before serving.</li>
</ol><br />
<i>Notes: </i><br />
<br />
<ul><li><i>The recipe can be tweaked, but I would recommend keeping the ratio of chestnut flour to water the same- this is what gives it the correct texture.</i></li>
<li><i>Because water chestnut does not have much of a flavour, the flavour mostly comes from the sugar so you can change it to suit your tastes. We tend to use Chinese brown sugar (which results in a darker cake), but in this instance, I used rock sugar (cane sugar) for a whiter result.</i></li>
<li><i>The texture of the cake can vary considerably depending on how it is mixed:</i></li>
<ul><li><i>In the method described in the original recipe, the water syrup mixture (step 3 and 4) is set to cool for 3 min before the flour solution is added. When this method is used, the resulting cake is smooth and attractive.</i></li>
<li><i>The method I prefer is to add the flour solution immediately tot he boiling syrup mixture. This 'cooks' the flour and immediately turns the mixture into a thick paste. This results in a chewier cake, although not as smooth.</i></li>
</ul></ul></blockquote><br />
<br />
Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com1tag:blogger.com,1999:blog-8259850988604388598.post-85786932074781505192017-01-25T16:00:00.000+11:002017-01-25T16:00:40.286+11:00The Dining & Co., North Ryde<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVyXkuIk3d-uiHgN3lc9OYfn94cRoVYgXqTCQypD45zF20XtC5TIJmT036ZDyb15qhMxtJyrJIgL2N10a4a1Tr4504IJcMbCEPK7v22eTufilHjsYgWQI-E_iaD98WaF_rXNAJkgAEfk/s1600/IMG_6366.JPG" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVyXkuIk3d-uiHgN3lc9OYfn94cRoVYgXqTCQypD45zF20XtC5TIJmT036ZDyb15qhMxtJyrJIgL2N10a4a1Tr4504IJcMbCEPK7v22eTufilHjsYgWQI-E_iaD98WaF_rXNAJkgAEfk/s640/IMG_6366.JPG" width="426" /></a></div><br />
When dining out, I tend to prefer visiting places with good reviews but every once in a while I do come across some surprisingly good eateries which are well hidden from the internet. Such was the case when I visited The Dining & Co, a little cafe hidden away in the quieter suburban streets of North Ryde (a stone throw away from my karate classes infact!).<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjN1LKSGrF7fYVKRngwEEU99nfEBjZU7sB_89bFf4qJAqnnpHmWqAaa_kTlDiSP635xWucoBANU2dtZ1ssqrwpiBK3ssU1d2DWQo0pW6kCIZn-POjlWZhd927MQ2lmF-K5fD-h5rm2Va8/s1600/IMG_6346.JPG" imageanchor="1"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjN1LKSGrF7fYVKRngwEEU99nfEBjZU7sB_89bFf4qJAqnnpHmWqAaa_kTlDiSP635xWucoBANU2dtZ1ssqrwpiBK3ssU1d2DWQo0pW6kCIZn-POjlWZhd927MQ2lmF-K5fD-h5rm2Va8/s400/IMG_6346.JPG" width="400" /></a></div><a name='more'></a>Opened in June last year by Justin Park (former head chef at Peter Doyle’s at The Quay), it boasts a very impressive menu with fresh, delicious and very Instagrammable dishes. I'm really surprised it doesn't have a larger social media presence!<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiIVtP1Tx8OC3PkpM3ZY0I-khCaOqysIO-7M6FugLLcvjpKzIKSWYfivO36nYYEtoznJEisTlh-VfENQbHxzE8w3uTSWUGpLmXHeRneO6mgagBjNeHKM0bDIXNAqSKQUgIXNpr_EcXNtE/s1600/IMG_6353.JPG" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiIVtP1Tx8OC3PkpM3ZY0I-khCaOqysIO-7M6FugLLcvjpKzIKSWYfivO36nYYEtoznJEisTlh-VfENQbHxzE8w3uTSWUGpLmXHeRneO6mgagBjNeHKM0bDIXNAqSKQUgIXNpr_EcXNtE/s640/IMG_6353.JPG" width="426" /></a></div><div style="text-align: center;"><i>Baked Chorizo and Eggs</i></div><br />
The menu offers your typical selection of breakfast/brunch options, like this shakshuka, which is one of our go-to menu items, a simple combination of tomato and chorizo which works charmingly. We love both the taste and the consistency, which is perfect for dipping the Turkish bread into, but the highlight was really the perfectly slow cooked egg which had the most incredible texture!<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87EFzLmvFPCupOLqBOC302eeF-iDukE86rPaTtmZmwEGNZfs23OOBnRxwYH4HHK9O7uFdtqHz0Yi-2g-awggHK5hR_BSdEYFjdGWmfk0i8Ctuqyp3KwnzFyxWFbHQaycqc1d9L9_ULgg/s1600/IMG_6361.JPG" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87EFzLmvFPCupOLqBOC302eeF-iDukE86rPaTtmZmwEGNZfs23OOBnRxwYH4HHK9O7uFdtqHz0Yi-2g-awggHK5hR_BSdEYFjdGWmfk0i8Ctuqyp3KwnzFyxWFbHQaycqc1d9L9_ULgg/s640/IMG_6361.JPG" width="640" /></a></div><div style="text-align: center;"><i>Breakfast Bruschetta</i></div><br />
It's very rare that you'll see me ordering bruschetta at a restaurant (I tend to go for things I haven't tried or can't make at home), but I couldn't go past their beautifully plated breakfast bruschetta- essentially, two slabs of toast topped with an assortment of heirloom tomatoes and avocado. The avocado gives it more of a breakfast-y feel to it but I'd probably add a poached egg on top to make it a complete brekkie meal.<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaXBRhyphenhypheniu98jOy3cQp0fCVW9Tb_sBguMsTWYsaLeRFBEzWRkEDShqza5utkaepGpYhbD-Aq9X1JX9gb06uha5LxAw88MIJTBf8jqnwwccb7mVKF7VaE_E5Ekb3i2eqvWG3hhBbxl6Lvuo/s1600/IMG_6355.JPG" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaXBRhyphenhypheniu98jOy3cQp0fCVW9Tb_sBguMsTWYsaLeRFBEzWRkEDShqza5utkaepGpYhbD-Aq9X1JX9gb06uha5LxAw88MIJTBf8jqnwwccb7mVKF7VaE_E5Ekb3i2eqvWG3hhBbxl6Lvuo/s640/IMG_6355.JPG" width="426" /></a></div><div style="text-align: center;"><i>Eggs Benedict with Crabmeat</i></div><br />
The menu also offers eggs benedict, either in the typical ham or smoked salmon varieties, as well as a unique option of crab meat. Being fans of both eggs benedict and crabmeat, we're quite excited to try the latter option. There's no surprises here, with two fluffy toasted muffins holding a light sprinkle of greens, a generous serving of delicate crabmeat, perfectly poached eggs and topped with a rich yellow hollandaise.<br />
<br />
It's delicious but we're not completely sold on the crabmeat, as we're used to our eggs benedict with smoked salmon. We find the stronger flavour of the smoked salmon seems to work better with the heaviness of the hollandaise, whereas the light, sweet flavour of the crabmeat is slightly overpowered. Nevertheless, it still makes for a refreshing and unique taste which we do enjoy.<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3M3rUCoiOfnuji_DsrvIKpnfKL5jMsnolEeSlJCjrdX4hykR_EBFyzGK6XZ7p3QrNMpp0noox35csxMi8AZdP540yfXHG_s8aofPEJF2PkgtaUrUjkd_a97cRr9l-RC02Po3oAOgOdU/s1600/IMG_6363.JPG" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3M3rUCoiOfnuji_DsrvIKpnfKL5jMsnolEeSlJCjrdX4hykR_EBFyzGK6XZ7p3QrNMpp0noox35csxMi8AZdP540yfXHG_s8aofPEJF2PkgtaUrUjkd_a97cRr9l-RC02Po3oAOgOdU/s640/IMG_6363.JPG" width="426" /></a></div><br />
We're quite impressed by our latest cafe find and especially love that we are able to relax and enjoy good food without the crowds of people that tend to flock the more popular cafes on the weekends. Let's see how long it stays quiet for before the internet finds out about this place hey?<br />
<br />
<a href="https://www.zomato.com/sydney/the-dining-and-co-north-ryde" target="_blank" title="View Menu, Reviews, Photos & Information about The Dining and Co, North Ryde and other Restaurants in Sydney"><img alt="The Dining and Co Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18382476/biglink" style="border: none; height: 146px; padding: 0; width: 200px;" /></a> Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com0tag:blogger.com,1999:blog-8259850988604388598.post-42303125986830132212017-01-23T20:00:00.000+11:002017-01-23T21:35:29.013+11:00Cakes of 2016As I mentioned in my first post this year, as much as I want to introduce a bit of nutrition onto this blog, I will still be posting some sweet treats. Because yes, they can be had- in moderation.<br />
<br />
And because we really struggle to finish full sized cakes between our family of four, I find birthdays a great excuse to bake cake without having to worry about how I'm going to finish it off!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKl6fcXsvEDKBIFTYlX7uf6vQS8QOEo7xNEqGCtWqIV8GwMhIFILXL557G-0y8i8dUD2g6Y_lrMbgm5XT1HA805E6aTiK7LVMAudEZ3cBDyYd9JqtwgV9j45t6pxVxZbfrkNXuakgmDw/s1600/IMG_6192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKl6fcXsvEDKBIFTYlX7uf6vQS8QOEo7xNEqGCtWqIV8GwMhIFILXL557G-0y8i8dUD2g6Y_lrMbgm5XT1HA805E6aTiK7LVMAudEZ3cBDyYd9JqtwgV9j45t6pxVxZbfrkNXuakgmDw/s640/IMG_6192.JPG" width="426" /></a></div>
<br />
2016 was a bit of an exciting year for me, in that I think I've finally started to get the hang of decorating cakes. Not to a professional level by any means, but for the first time in my life, I achieved straight and slightly smooth sides on a cake and I could almost get away with saying that these cakes were purchased and not homemade. <b>Almost. </b><br />
<br />
These were originally going to be a separate post each, but it's 2017 now and it'll probably be 2018 by the time I get around to writing about each individually, so here's a little bit of indulgence in one post!<br />
<br />
My coconut lemon cake was the first of attempts and far from perfect. The butter cream curdled multiple times on me and I had to use chocolate everywhere to cover the cracks but it was definitely a good learning experience. The combination of the <a href="http://allrecipes.com/recipe/7994/coconut-poke-cake/">coconut poke cake</a> layers and <a href="http://allrecipes.com/recipe/70036/microwave-lemon-curd/">lemon curd filling</a> were deliciously good match, although much too sweet.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA483J2xlBUzh4PiAE9-rLYkz07QVL0vOEMNRhnzqkiBtCGmk6YPsWmwaVUjSyXQ9050QJ2s6_T1pqUhZZuFKSOpBJ0RFbu5twhQC_a_LJ5MfRC6wzx7-6ybdbJYWNNE1cJS1N8riFzyY/s1600/IMG_6213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA483J2xlBUzh4PiAE9-rLYkz07QVL0vOEMNRhnzqkiBtCGmk6YPsWmwaVUjSyXQ9050QJ2s6_T1pqUhZZuFKSOpBJ0RFbu5twhQC_a_LJ5MfRC6wzx7-6ybdbJYWNNE1cJS1N8riFzyY/s640/IMG_6213.JPG" width="426" /></a></div>
<br />
<a name='more'></a><br />
I thought I'd try something similar, this time with chocolate cake (which tends to have less of a failure rate for me) along with a chocolate drip not because it's popular these days, but because it covers all the boo-boos. That, and everyone likes chocolate cake right?<br />
<br />
I used my current favourite <a href="http://allrecipes.com/recipe/8372/black-magic-cake">chocolate cake recipe</a>, filled it with <a href="http://www.recipesecrets.net/blog/recipes/proof-bakerys-chocolate-espresso-layer-cake/">chocolate crémeux</a>, and iced with <a href="http://dessertdesignlife.com/swiss-meringue-buttercream/">coffee swiss meringue buttercream</a> to make a decadent mocha drip cake. We only got through half the cake because it was much larger than I thought it'd be, but it was definitely a winner.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZwB5pSrPFRMnyu9VxPf66Toyhi7ba5efTCYfC_15n5brxumvn9nUkGxjM_QcNTgfG1Vti-B0m96-6fdyBMdAdCMDPYg0b4h4L-pW6ou2yrvpXFaOHvlL7wTSF0jRIGZ1gvjm6XU-eCsU/s1600/IMG_6610.JPG" imageanchor="1"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIgnoeWs1sSPS8sAVHDT8WIxGQJcXlIj4HrdJZ3yAc9GzztWAZKDwpbBQmNFS5Q41tsXi48jc64bbYBjoYfBen9cGBk-Tk9tFOC52pkoV-o9NUBJZN_X8LPKGpF3bDOXulae0Gn-ntcbE/s1600/IMG_6298.JPG" imageanchor="1"><img border="0" height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIgnoeWs1sSPS8sAVHDT8WIxGQJcXlIj4HrdJZ3yAc9GzztWAZKDwpbBQmNFS5Q41tsXi48jc64bbYBjoYfBen9cGBk-Tk9tFOC52pkoV-o9NUBJZN_X8LPKGpF3bDOXulae0Gn-ntcbE/s640/IMG_6298.JPG" width="640" /></a><br />
<br />
Because we struggled to finish a 20cm cake between 12 people, I thought I'd start downsizing to 14cm for my white chocolate vanilla cake, which I made with my trusty <a href="http://vondelicious.blogspot.com.au/2010/09/perhaps-my-favourite-cake.html">sour cream pound cake</a> recipe for the cake layers and iced with whipped white chocolate ganache, which I found much more difficult to work with than my usually dark choc ganache. I really liked the watercolour effect for the icing, it really gives it the 'wow' factor, although the drip wasn't as thick as I had hoped.<br />
<br />
<div style="margin-left: 1em; margin-right: 1em;">
<img border="0" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZwB5pSrPFRMnyu9VxPf66Toyhi7ba5efTCYfC_15n5brxumvn9nUkGxjM_QcNTgfG1Vti-B0m96-6fdyBMdAdCMDPYg0b4h4L-pW6ou2yrvpXFaOHvlL7wTSF0jRIGZ1gvjm6XU-eCsU/s640/IMG_6610.JPG" width="640" /></div>
<br />
And lucky last, and quite a different cake for me, a <a href="http://www.instructables.com/id/The-BEST-chococlate-cake-ever...that-happens-to-be/">vegan chocolate cake</a>, using a recipe I had bookmarked about 7 years ago. It was rather challenging because of the limitations for the ingredients I could use. I had considered playing around with aquafaba but wasn't sure if that would turn into a complete disaster, so I played it safe and covered the cake in Nuttelex buttercream and a dark chocolate drip. The chocolate cake turned out surprisingly well, although not quite as nice as my usual recipe. I probably won't be turning to vegan baking any time soon but it was definitely a fun experience!<br />
<br />
And that's a wrap for 2016- here's to more exciting and delectable cakes for 2017!Vonhttp://www.blogger.com/profile/14117204748021229238noreply@blogger.com1