Golden Acoustic *

To my dearest Grandmother, beloved family, close friends, 

and those whom I've had the privilege to encounter:

"Even when you're miles away,
You're always on my mind
And you're in my heart 

even when I close my eyes

While the rain is falling
Golden, timeless as a kiss
I don't wanna miss another perfect moment
To tell you, how you make me feel

Smallest parts of who you are
Are everything to me
From the way you laugh to the way you cry
To the way you love on me

Shadows run and darkness fades
When you come around
My single star amongst the gray
Always shining down."

P S *

P. ancakes
S. callops

closing remark commonly used
but what does this acronym actually stand for?
Derived from the Latin expression post scriptum,
to mean 'written after'
often added hastily and incidentally to the main work.
For me, it embodies a shortcut to food!

pancakes stack with maple syrup & whipped cream

seared scallops, grilled king prawns, tomato salsa on wasabi mash

Cafe Bello

100 Burwood Road

Burwood NSW 2134

+ 61 2 9745 1545

Circles of family life *

Seated around our round table, 
the lazy-susan displays the magic conjured by my parents. 

The story goes: 
they immerse themselves in the kitchen, 
then two hours later emerge with 
a feast to share with the family. 

It still amazes me to this day how in love my parents are - 
with food, and moreso, with each other. 
Impressive.

Aside: As a matter of interest, how many circles can you identify in this photo?

steamed ocean trout, boneless chicken with shallots & ginger, chicken & shiitake mushrooms in oyster sauce, luffa gourd & beef, king prawns, 

braised fire duck with coriander

Mosaic on a plate *

Wildly exuberant mosaic plated before my eyes,
for pixels of decorative art forming a garden 
of surrounds where my light lunch lies.

Call me crazy, but isn't this colourful sight
too delicate to disturb?

turkey, camembert, alfalfa and cranberry sauce on toasted think-cut brown bread

Cafe Marco

144 Burwood Road

Burwood NSW 2134

+61 2 9747 6035

Affogato Aficionado *

I am a firm believer in giving food a second chance, or three shots as the case may be. Some places will make you come back again and again, whether it be for the food, ambience, service, price or simply the memories of delightful dining experiences in the past. Other places will just be the same story over, and over again. Oliveto is our local Italian, albeit quasi-fine dining with an arguably unjustified price tag for what is on offer. Nevertheless, we were pleasantly surprised to find they have revamped some elements of their menu. So I present to you, the new and improved Affogato. May I add, I would come back again just to enjoy this dolci, perfect on a Winter's night!

Three shots: Vanilla bean gelato, espresso and nutty amaretto.

plus paper-thin crisp almond biscotti

Oliveto Ristorante & Bar

Brays Bay Park Reserve

443 Concord Road

Rhodes NSW 2138

+61 2 8765 0006

The Westin - Mad Hatter's Tea Party *

"The Mad Hatter is having afternoon tea.

We welcome you to share in his glee.

A curious menu, under our clock chime

From noon to 6 daily, so do be on time."

One of the most memorable parts of Alice's adventure in wonderland. Perhaps the expression "Mad as a Hatter" stems from the tendency of professional Hatters in the 18th and 19th centuries who develop dementia from exposure to mercury during the production of felt. These unfortunate workers were perceived at the time as insane. And if you're wondering what the 10/6 on the Mad Hatter's Hat means, it is thought to be a price tag for ten shillings sixpence. If only high tea cost the same amount in modern times!

To celebrate my mother's birthday, we indulged in her favourite past time - scones! Of course, the lovely surrounds in The Westin and slightly mad theme made our tea party that much more memorable.

Happy birthday mum!

chocolate mudcake and blueberry macaroon

Freshly baked scones, homemade strawberry/raspberry conserves & cream

The Westin

No. 1 Martin Place

Sydney NSW 2000

+61 2 8223 1111

Magical peaches *

In Taoist teachings, the Queen Mother of the West had a magical peach tree that bears fruit every three thousand years. It was said that immortality shall be granted to those who eat them. 

To celebrate our family friend's 90th birthday, all guests were invited to share in this tradition. Rather than eating peaches, it has become customary to eat peach-shaped buns as a symbol of longevity. 

longevity peach buns

(steamed peach-shaped buns filled with lotus paste)

pink custard mochi & sesame cookies

 

Sky Phoenix

Shop 6001, Sydney Westfield

188 Pitt Street

Sydney NSW 2000

(02) 9223 8822

Egged again *

So proud of my little brother who is not so little anymore.
Taller than me and well on his way to becoming a better chef than me too.
Being the doting older sister, I would usually cook him lunch on the weekends. 
Yet it seems I may need to retire prematurely and let him take over the kitchen!

soft boiled egg on a bed of baby spinach, chilli jam relish, 

sliced avocado & wholemeal toast

Crystal Seafood Restaurant *

Time for Yum Cha!

Casual family lunch where everyone can be seated around small round tables for boisterous conversation. Be prepared to be pushed and shoved during the weekends as many line up (in no particular order) with kids in tow. Trolleys are stacked high with bamboo steamers and demanding Asian ladies will be yelling at you from all directions in Chinese, even if you are obviously not Asian! Whenever a trolley approaches the table, it will surely grab your attention due to the myriad of choices on show. Amongst the steamed healthy options are deep fried snacks, roast meats and asian desserts.

steamed meatballs

(finely ground beef & coriander served on top of bean-curd skin. 

soft & chewy with a slight 'bounce' in each bite. 

drenched in worcestershire sauce)

phoenix claws

(chicken feet that is deep fried, boiled, marinated 

then steamed in a chilli & black bean sauce. 

Fluffy texture while also moist & tender.)

steamed chive & shrimp dumplings

(wrapped in thin translucent rice-flour skin)

pork & peanut dumplings

(minced pork, mushrooms, water chestnut, celery, chopped parsley & peanuts. 

skin is usually a bit thicker than other steamed dumplings.)

deep fried taro dumplings

(mashed taro stuffed with diced shiitake mushrooms, pork mince 

and deep-fried in crispy batter)

egg tarts + taro & turnip cakes

(turnip cake is made from mashed daikon radish, dried shrimp & pork sausage, 

which can be substituted for taro as desired.

And to finish off, flaky puff pastries with egg custard filling)

Crystal Seafood Restaurant

14 Churchill Avenue

Strathfield NSW 2135

+61 2 9763 7738

Black by City Espresso *

"Featuring a 'light box' designed by architects from Building Studio.

With a slick fitout, smooth black finishes & timber cladding,

this project is a great example of clever design.

Not to mention an ergonomic layout that generates fantastic coffee!"

Spiro was headhunted by Qantas to run this new concept store, who in turn sought the services of Gina Di Brita from Numero Uno. Being a professional barista slash coffee coffee consultant, Gina designed an intense espresso blend providing strength for commuters to endure their upcoming flights.

My first pitt stop for the day before embarking on a short business trip to Canberra. I was pleasantly surprised to find a new cafe at the Qantas domestic terminal, which was almost like a lounge before the lounge!

soy latte + roast pumpkin, feta & spinach savoury muffin

(enjoyed the strong caffeine hit.

savoury muffin was superb & reminded me of a frittata)

cappuccino + espresso macaroon

(mum described the macaroon as a very hard biscuit, so enough said.

looks good but not very fresh)

Qantas Domestic Terminal

Sydney Airport

241 O'Riordan Street

Mascot NSW 2020

0407 911 546

Navigator Brasserie *

"Sail into the Navigator and try an innovative modern Australia menu.

Experience an authentic woodfire pizza

whilst enjoying a 180 degree water view overlooking Canada Bay."

Being seated in the balcony area exposes patrons to open air dining with a fantastic view of the bay. Inside we find an out-of-kilter wall display, where wines are suspended in a timber cabinet by their necks (actually a bit concerned how secure this is!) Even the cutlery are poised in streamline to the oceanic direction of this premises.

Nibbles

Bowl of Wedges

A Few More

Chicken schnitzel

home made chicken schnitzel with a flavour of parmesan and herbs served with chips

+ side salad and mushroom sauce

Woodfire Pizza

some for now...

Margherita

roma tomatoes, buffalo mozzarella, shaved parmesan + basil infused tomato sauce

Supreme

leg ham, pepperoni, capsicum, bbq onion, kalamata olives, pineapple, mozzerella + fresh oregano

(sufficient amount of toppings on a thin smokey pan crust, yum!)

and some for later...

Navigator Brasserie

Rhodes Waterside Shopping Centre
Rider Boulevard

Rhodes NSW 2138

+61 2 9736 2865

Going round in circles *

Grandma's trademark recipe she had perfected over the years. 
Light and fluffy sponge cake rising to a height of 20cm with a hollow centre. 
Golden tones with a crisp outer & soft inner. 

I miss her baking...

circular sponge cake

Seeing Candy *

Since 1921 they have worked hard to maintain the tradition of quality without compromise that millions of faithfuls have come to expect, year after year. I remember when I was young, the highlight of my visits to the United States was to visit one of their sparkling white shops. 

A family friend recently returned from the United States and gifted our family some sweets. Two boxes stood out from the rest.

See's Candies Truffles Box

Gudrun

(a collection of Belgian chocolates presented in a beautiful red box. 

enjoyed examining the details on each individual piece, 

average in the taste department but great to look at though!)

Giving Scotch a shot *

"Scotch whisky has been created by our master blender

in the style pioneered by John and Alexander Walker

to evoke the authentic, powerful character and flavour

of a traditional 19th Century blend."

Sharing a drink with dad is always pleasant
especially when it marks the first time I have tried Scotch.
Unlike wines & spirits I am accustomed to,
it was overpowering on the palette and a truly sensual experience.

Distilled and bottled in Scotland, whisky is originally made from malt barley. 

All Scotch whisky must be aged in oak barrels for at least 3 years,

to create powerful aromas balanced with hints of sweetness and depth.

To ensure the palate is refreshed, 

take a sip of iced water or serve on the rocks in a tumbler.

Johnnie Walker Blue Label

(complex, incredibly smooth and retains JW's signature smokiness.

long finish of smoke, pepper & spice)

Chicken little *

Six weeks until Summer is upon us!
My brother has been determined to get 6 pack abs
and is doing quite well with his diet & work out routine.
His cooking is also my emergency food when I feel lazy to cook.

grilled chicken breast, broccoli, brown rice, coconut oil & cayenne pepper

Andy's stack of healthy meals!

100g chicken breast, 50g brown rice, 100g broccoli

(little bit of protein, whole grains & veges)

Awesome Foursome *

Individual dishes representing the unique preferences for each member of my immediate family. After dining out so much lately it is a welcome change to have some homemade food. 

skirt steak and garlic shoots

(enough protein for my brother to beef up)

ma por tofu

diced pork, mushrooms, carrots, celery, tofu, chilli sauce & 'sprinkle' of shallots

(satisfied my recent addiction to spicy food)

king prawns, asparagus, broccoli stir-fry

(mum's speciality as she enjoys mixed vegetables)

salmon sashimi

(thinly sliced pieces reflecting dad's knife skills)

French cookies *

Brings back childhood memories of years ago,
at one of many sleepovers at Grandparent's apartment
when I would cheekily rummage through their glass cabinet in search for snacks.
These were amongst the treasures that I had once found.

Years later, I realise that these are
a) not French;
b) technically not cookies;
c) probably Chinese adaptations of macaroons?!;
d) but I love them anyways!

trying to work out the flavours of each package

took a minute longer than expected.

although my Chinese reading skills are questionable,

the pink & orange colours were a giveaway!

paper-thin wafers with light strawberry/orange cream

shall eat this the French way-

being dainty is key or the cream may come out from the sides!