Via del Corso *

You may have experienced the freezing, chilly, rainy weather in Sydney of late. Surprisingly, I've discovered to do battle with the elements, enjoying a frosty dessert is just what the doctor ordered (or that's what the pleasant staff at Via del Corso have informed me anyways)!

fig, honey & pistachio gelato

Via del Corso Pasticceria E Caffe

188 Pitt Street

Sydney NSW 2000

+61 2 8236 9200

MOst Smile *

Tea and sweets can bring a smile to anything

CC upcakes *

Black and gold exudes the rich darkness,
white camellia reflects a delicate innocence,
and to top it off, hints of pearlescent femininity 
for a timeless classic
to CC apture beauty.

Say cheese *

K & I finally discovered a cheesecake (almost) comparable to the infamous baked ricotta cake from Pasticceria Papa. The extra olive oil twist, to what would otherwise be an ordinary lemon sorbet, was quite extraordinary. Small fluffy balls of cheesecake encompassed by a moat of lemon curd. A mix of chocolate and original biscuit crumbs finished off the portrait.

torta al mascarpone

mascarpone cheesecake served with lemon curd, 

biscuits crumb and olive oil lemon sorbet

and something more cheesier is our identical smiles!

GPO Cheese and Wine Room

1 Martin Place

Sydney NSW 2000

+61 2 9229 7701

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

Maenam *

Newest lao/thai eatery joining the ranks - amongst the myriad
of eateries to call Strathfield home.
Note of distinction is definitely the fried ice cream, 
with a peculiar twist to what one generally expects.
= I heart!

fried ice cream

(dense vanilla bean ice cream wrapped in a wafer-thin layer of crispy sponge cake, drizzled with chocolate sauce)

Maenam Lao & Thai

31 The Boulevarde

Strathfield NSW 2135

+ 61 2 9746 5882

Frozen yoghurt *

Given the recent craze of frozen yoghurt stores to sweep sweet Sydney, I feel obliged to write 'something' about this phenomenon. A half-hearted approach is never my intention when it comes to posting about food. But there really isn't much to comment, other than the fact it is a healthier alternative to ice-cream- a creamy cold dessert perfect for the chilly onset of Winter. 

Mind you, it costs a fortune for what it is. K & I paid almost $10 for this tiny cup from Yoghurt World! (My preference is still the mini green tea from Noggi, and Moochi comes a close second).

taro, green tea, mixed berries & original frozen yoghurt

topped with granola and passionfruit jus

Yoghurt World

Level 5, Sydney Westfield

188 Pitt Street

Sydney NSW 2000

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

Laduree *

Endless lines surround this petite green island, 
whether it be at the front ordering sweet delicacies to take home 
or waiting at the back to be seated for high tea. 

The Marie-Antoinette

delicious china teas mixed with essential oils of subtle citrus fruit, rose and jasmine flowers flavour, scattered with small pieces of dried fruits & honey

Les Macaroons

rose, pistachio, black currant violet, coffee

(signature sweets all the way from Paris 

which are actually frozen during their shipment to Sydney!)

R & I extremely content after our indulgent afternoon

Mum was pleasantly surprised to find these waiting for her when she arrived home!

Laduree

Level 3, Sydney Westfield

100 Market Street

Sydney NSW 2000

(02) 9231 0491

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

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!)

The Grounds of Alexandria *

"Each origin has its own flavour characteristics

Brazil is sweet & woody;

Colombia is smoky with spicy overtones;

Ethiopia is wildly sharp with fruit undertones;

India is rich & syrupy;

and Uganda is aniseed with dark chocolate."

After several visits I believe it is time for a post dedicated to their coffee which is made with skill & precision. Rotating single origins, constantly changing blends and specifically selecting beans by seasonality has yielded great tasting coffee. In the Research Facility different beans, roasts and blends are tested to create a rich, aromatic and balanced range. 

menu

soy macchiato

(espresso hit all the right spots making most green with envy. 

smooth concentrated dark chocolate tones presented in a petite coffee cup)

cinnamon dust was a unique finishing touch

carrot cake

(similar to Luxe Espresso, yet more refined in taste & presentation)

coffee art

feel free to leave your truck at the front,

of if you're lucky, you may find parking along nearby streets

The Grounds of Alexandria

Building 7A, 2 Huntley Street

Alexandria NSW 2015

+61 2 9699 2225

Disney lands a chef *

Which novice chef has recently converted to the Disney way? This person is none other than... myself! Souvenirs K had gifted to me from her US trip were uber cute and food-related too. Minnie mouse would be proud when I attempt to use these kitchen utensils to create some magic in the kitchen. Serving size for the coffee spoon is perfect for my morning coffee & I can't wait to wear the mitt for baking. 

* Thank you K!

minnie mouse cooking mitten & coffee spoon

Mary Poppins thinks a spoonful of sugar helps the medicine go down ~

so imagine what two teaspoons of coffee can do

hands up for a delightful afternoon coffee break!

(nescafe green blend, vitasoy calcium+, lindt 70% cocoa, almond cookie)

Almond Cookies *

My brother had requested I make almond cookies during the week, but work had kidnapped me from life until now. First thing on my agenda this morning was to bake them as promised. Put some aside for R and CJ who I am going to meet for brunch later in the afternoon. As they say, half the gift is how you give it so I dressed the cookies up with lavender crepe wrapping & gold ribbon!

Almond Cookies

Sticky Toffee Pudding *

Rarely does food photography take my breathe away.
This morning I discovered a New York food blog by Kathy YL Chan,
who writes for the Sugar Rush column in Serious Eats.

She captured a dessert that looked utterly spectacular and 
literally made me gasp "oh my goodness..."

Sticky Toffee Pudding at John Dory

Josophan's Fine Chocolates *

"Handcrafted onsite in Leura using fresh flavour infusions 
and Fair Trade Callebaut Belgian couverture chocolate.

There is a centralised facility which incorporates 

a boutique, workshop tasting room & production laboratory."

Introducing the newest boutique to hit the block. Given the recent demise of Darrel Lea, it was reassuring to see a new establishment on the scene. Weekly deliveries travel from the beautiful Blue Mountains to the heart of Sydney CBD. Best consumed within 7 days as there are no preservatives or artificial flavours. Chocolate ganache fillings are made using fresh cream infused with ingredients such as fresh mint leaves, basil, lime, Tahitian vanilla bean and cinnamon to name a few.

Chandelier centrepiece instills a hint of decadence to the boutique

best ice-cream topping in the world

a chocolately crunchy-mix of sprinkles in ice-wine bottles

roasted hazelnuts with fair trade certified dark belgian chocolate

(samples provided while you shop to sweeten the deal)

for the financially savvy:

credit suisse 100g fine gold 9999

gift wrapping additional $2.00 

(pretty but felt this was a bit overpriced)

left: honey & saffron dark praline

right: sao thome single origin 70% dark

Josophan's Fine Chocolates

Charles Plaza, corner of King & York Street

Sydney NSW 2000

+ 61 2 9299 3352