FOOD is fashion . FASHION is food . a VICTIM of fashionable food*

Thursday, March 29, 2012

Chavela Cafe *

Brunch with mum at the newest local spot.
Joining the ranks of numerous cafes 
lined along the busy Burwood Road.
Yet their extensive breakfast menu options 
really make this little treasure stand out!

For an added bonus, 
Toby's Estate Coffee satisfied my daily caffeine hit.

 Roast pumpkin salad with baby spinach, pinenuts & chicken

~ ~ ~ 
130 Burwood Road
Burwood, NSW 2134
(02) 9744 7371
~ ~ ~

Monday, March 26, 2012

Act, Learn, Build, Repeat. *

What does one do when you are awake at 5am?
1. Make vegemite and avocado on soy & linseed bread for breakfast
(sounds weird, but tastes so good!)
2. Read the latest business and financial news
3. Find a thought provoking read, reflect & share

So I stumbled upon an article in Harvard Business Review entitled: 
"What to do when you don't know what to do"

A great read for those who are uncertain about the future.
In a world where one cannot plan or predict the way to success,
what is the best way to achieve your goals?
Although there is no definitive answer, one thing is for certain:
Change is the only constant.

Boys should be gentlemen *

Almond Cookies *

During the interlude of making job applications, interviews and so forth...
I am determined to keep myself busy busy busy!
Per mum's special request,
it was time for me to enter the kitchen again
and bake her favourite Almond Cookies!
(a classic recipe from Q's mum, which I gathered last time in Brisbane)


many normal sized cookies

and a few mini bite sized pieces


Finally, must be packed in air-tight containers to retain freshness!
(our trusty Tupperware are always on stand by)

Thursday, March 22, 2012

LV FW12 *

Slightly obsessed with the yellow Epi available this season ~
Wouldn't mind collecting one in each colour though!
Celebrating colour by Louis Vuitton for FW12"

My highlights from the Runway of FW12"

Turtle pineapple buns *

Super cute ~
Pineapple buns that resemble baby turtles!
A classic Hong Kong pastry of plain bread topped with a crunchy sweet crust.

Wednesday, March 21, 2012

NYC Souvenirs*

Some bits & pieces of NYC that I managed to bring back with me ~
if only I could uplift the entire city! 
#wishful thinking

SQ Strathfield *

SQ is a new korean cafe in Strathfield from what used to be Cador (where we spent hours in high school sitting in the lounges, eating wedges & desserts). Oh the memories! Had lunch with JS just to try their speciality dish: "bossam". There is a bowl of boiling water underneath the pork belly to heat the meat with steam. To eat, simply wrap all the ingredients in the lettuce. Almost like a korean interpretation of San Chow Bow!

steamed pork belly, jalapenos, kim chi, radish, seaweed, coral lettuce, 
assorted vegetables


KARL by Karl Lagerfield represents an enviable collection of downtown classics. 
Imbued with his signature fashion-forward edge and understated glamour
Each piece weaves a classic story
painted in black & white with embellishments.

My first sighting was in his NYC store on Fifth Avenue,
and now it is available on net-a-porter too!

Drinking in Style*

Sunday, March 18, 2012

Gastro Park II- Gold Bar *

After returning from the impressive NYC dining scene, I thought it would difficult to be moved by food in Sydney for a while. Oh, how wrong I was! After many intriguing dishes set before me through the night, it was time for dessert. From a dim corner, I spotted a few wait staff heading towards our table with a tray. Upon closer inspection I saw a block that looked quite average- a sponge cake perhaps?

To my surprise, it turned out to be Gastro Park's signature dish:
"The Gold Bar".
Essentially a passionfruit sorbet... 
(amongst other unidentifiable ingredients) 
dipped in liquid nitrogen!

I was given a hammer to break the dessert which shattered into pieces before our eyes. We were instructed to wait two minutes before we could eat it, so we looked in awe for a while with no idea what to expect.

As usual, special thanks to Q for organising this amazing birthday "cake"! 

Gastro Park *

"The playground of good food
where the focus to deliver quality, freshness and innovation
with a relaxed but attentive service."

There is always a surprise in store from Grant King, Head Chef of Pier restaurant. He delivered yet another seamless dinner service, but this time, at his very own food playground: Gastro Park. 

You will never be bored with the daily menu that changes daily depending on creativity and produce availability. At the same time, frequent menu changes also mean limited choices. To resolve this dilemma, our family decided to order almost everything on the menu. My personal favourite was the liquid butternut gnocchi- simply spectacular!

bread & butter

putanesca wafer

foie gras, wild hare, beetroot, plum vinegar, red cabbage, granita


cured blackmore short rib grissini

carpaccio of crystal bay prawn, tuna bone marrow, lime, olive oil, soft herbs

soy & mustard glazed swordfish belly, picked cucumber

seared venison, wilted elk, soy, ginger & bonito dressing

liquid butternut gnocchi, mushroom consomme, sage

textures of duck with wild mushroom tagliatelle

salad of smoked eel
beetroot, horseradish, potato, fried bacon, nasturtiums

seared scallops
serrano ham, creme carrot, endive caramel, marcona almond

rangers valley beef fillet soubise
veal sweetbread, creamed beet stem

bread crusted bass grouper
salt cod, avruga, piquillo pepper, white anchovy, fennel

slow cooked jurassic quail breast
girolles, cauliflower, oloroso braised leg meat

crispy scaled snapper
smoked potato puree, calamari crackling, ink sauce

~ ~ ~
Gastro Park
5 - 9 Roslyn Street
Potts Point, NSW 2011
(02) 8068 1017
~ ~ ~

Saturday, March 17, 2012

Bits and pieces *

Glimpses of beauty
need not be seen
face to face.
Merely observing from afar
can reveal a deeper insight on par.

Freedom *

Transcending the boundaries 
of location, time and space.
Embrace the freedom & take flight
before one must say goodbye.