tag:blogger.com,1999:blog-52524396173195461182024-03-06T02:10:22.123+11:00Insatiable MunchiesAnonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.comBlogger296125tag:blogger.com,1999:blog-5252439617319546118.post-78520407315410266762014-06-16T10:00:00.000+10:002014-06-16T10:00:00.791+10:00Drive-by Eating: Doughbox Diner<a href="https://www.flickr.com/photos/insatiablemunchies/14422267762" title="IMG_1623 by a_b_normal123, on Flickr"><img alt="IMG_1623" height="360" src="https://farm4.staticflickr.com/3854/14422267762_c6189829eb_z.jpg" width="640" /></a><br />
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There are meals, and then there are meals. And just like the hobbits had second breakfast, I think there's plenty of room for more meals in the day.<br />
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Which is why, after a somewhat unsatisfying dinner the other night, we stopped by an old favourite for a drive-by meal: Doughbox diner in Enmore.<br />
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<strong>The Order:</strong><br />
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One Meatlovers ($13), and one Peanut Bliss ($12), with extra whipped cream.<br />
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<strong>The Taste:</strong><br />
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The crépes are always light and crispy, and rolling it into a cone ensures a food filling to crépe ratio with every bite. Made with a special technique (that you're not allowed to film!), these crepes are hearty and full, and extremely satisfying. Yes, the individual filling ingredient, and the combinations of which may not be the most unique, but it's a hearty meal with no effort!<br />
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<strong>The Service:</strong><br />
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Because it's still a relatively small space and often filled with people, you can be waiting a little bit for your crépe. Otherwise, the service is efficient and polite, and we've never experienced any sort of order mixup or omission. Since we've first started going to Doughbox Diner, the owners have hired more help, but rest assured that the service ball hasn't been dropped at all.<br />
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<strong>The Convenience:</strong><br />
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The diner is about a 10 minute stroll from Newtown station, so it's really more convenient if you live in the area. Fantastic for late night eating, the cones also facilitate eating on the run, and I've never had any issue with drips. The only thing standing in the way of total convenience is the occasional line and waiting time when they're busy.<br />
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<strong>The Value for Money:</strong><br />
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The cones are a decent size and filled generously. I've only ever been able to do one cone at a time, and at $10-$15, they're a pretty good meal for your dollar. Mind you, they're no discount Thai takeaway that Newtown is known for, but the quality and attention put into the crépes are worth the money.<br />
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Otherwise, this has always been a fantastic place to hang out with friends. It can get a tiny bit trying when you have a massive group, but nothing's to stop you from grabbing a crépe on the run and enjoying it on your way back to the station. Every time I've been there, my crépes have been made by Fiona, who is one of the owners, and this makes sure that you get a great meal, every single time.<br />
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<em><strong>Doughbox Diner</strong></em><br />
<em> 02 9565 1995</em><br />
<em> 137 Enmore Road</em><br />
<em> Enmore, NSW 02042</em><br />
<a href="http://doughboxdiner.com.au/" target="_blank"><em> http://doughboxdiner.com.au</em></a><br />
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<a href="http://www.urbanspoon.com/r/70/1634432/restaurant/Sydney/Doughbox-Diner-Enmore"><img alt="Doughbox Diner on Urbanspoon" src="http://www.urbanspoon.com/b/link/1634432/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com1tag:blogger.com,1999:blog-5252439617319546118.post-46663141249615975112014-06-06T08:20:00.000+10:002014-06-06T08:20:22.615+10:00Mini Scotch Eggs<div class="separator" style="clear: both; text-align: center;">
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I think I have food ADD. I love food, but I crave the variety. Maybe it's from growing up in an Asian culture - once you have dinners that involve a smorgasbord of different platters from which you can pick, you'll never truly go back to single plate dining. <br />
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But I digress. <br />
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Ever since the <a href="http://www.insatiablemunchies.com/2014/05/beak-and-sons-butcher-style-sausages.html" target="_blank">Beak and Sons launch I attended the other week</a>, I had sausages sitting in my fridge, and really, we all know I don't just eat them straight if I had a choice. =)<br />
<a name='more'></a>Inspired by one of the canapés we had that night, I decided scotch eggs were in order.<br />
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Scotch eggs usually involve a hard boiled egg, wrapped in sausage meat, then coated and deep fried. Using sausage meat makes this super easy - you don't have to worry about seasoning and flavours, it's all done for you! All you have to do is pick out a good quality sausage.<br />
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My recipe is also for a soft yolk - I'm not a fan of hard boiled yolks, but you can simply boil the eggs for an extra minute and produce a hard boiled centre.<br />
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<b><u>Mini Scotch Eggs</u></b><br />
(Makes 12)<br />
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12 fresh quail eggs<br />
6 good quality sausages (I used a pack of <a href="https://www.facebook.com/BeakandSons" target="_blank">Beak and Son's</a> Original Sausages)<br />
2 tbsp plain flour<br />
1 large egg<br />
2 tbsp milk<br />
1.5 cup breadcrumbs<br />
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Bring a pot of water to the boil. Make sure there's enough water - if the eggs aren't lowered into rapidly boiling water, or if the temperature drops, you're going to have a real problem trying to peel them.<br />
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Fill a large bowl with water and ice.<br />
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Once the water comes to a rolling boil, lower the eggs in and boil for exactly two minutes. Do this in batches if you have to. Once the eggs are boiled, remove them from the boiling water and plunge them into the ice bath.<br />
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Squeeze out the sausage meat from the casings. You'll need about half a sausage for each egg.<br />
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Carefully peel the eggs - I found that it was much easier if I paid attention to thoroughly cracking the tops and bottoms of the shells.<br />
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Then flatten out the sausage meat into the curve of your palm with your thumb. You want this as thin as possible without the meat falling apart.<br />
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Roll the peeled egg in flour - this helps it stick to the meat while you're trying to make the scotch egg - and place it in the middle of the sausage patty.<br />
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Pinch the edges firmly closed, and once it's tightly shut, gently roll it between your two palms till it resembles a little franken-meatball.<br />
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Beat the egg and milk together till it's a homogenous mixture - you can strain it if you want - and roll the meat covered eggs in the egg, then the breadcrumbs. Roll it again in egg, then breadcrumbs, so you have a double coated scotch egg. <br />
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Scatter some breadcrumbs on a tray, and lay the scotch eggs onto the tray.<br />
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Heat your oil to 180C, and deep fry the eggs in batches for about 3 minutes. Remove them and place onto a paper towel lined tray and rest for 5 minutes. It's really important that your oil stays at about a constant 180C - when the oil was too hot, the eggs browned too fast and resulted in raw sausage; when the oil was too cool the eggs had to stay in for too long to get the colour needed and resulted in an over cooked egg.<br />
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If you don't have a deep fryer - I don't - you can place oil (pick one that's suitable for deep frying - into a dry pot, and place it on the stove with a thermometer. Put it on medium heat and monitor the temperature with a thermometer. Once it hits 180C, put the heat down to low, and watch it. This really helps if you have a thermometer with a heat-proof top that can sit on the edge of the saucepan.<br />
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And there you have it - hot little crispy-skinned balls of goodness with an oozing yolk. How's that for yolk porn?<br />
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If you have issues finding quail eggs - I know I did - simply ask your local Asian butcher. Mine had heaps.Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com2tag:blogger.com,1999:blog-5252439617319546118.post-61523804451607748642014-06-04T10:00:00.000+10:002014-06-04T14:03:59.953+10:00Chica Linda, Surry Hills<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="IMG_1369" height="360" src="https://farm3.staticflickr.com/2939/14119671527_bb2d02e7b3_z.jpg" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Chicken Hearts with Bacon, Cilantro and Tougarashi, $6</i></td></tr>
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After months of being tempted by countless Instagram photos of mouthwatering foods coming out of the kitchens at Drink and Dine's (the same people who brought you <a href="http://theoxfordtavern.com.au/" target="_blank">The Oxford Tavern</a>, the <a href="http://www.insatiablemunchies.com/2013/11/house-of-crabs-redfern.html" target="_blank">House of Crabs</a> and others) latest offering - <a href="http://www.drinkndine.com.au/chicalinda/" target="_blank">Chica Linda</a> - I finally got the chance to taste some of this goodness myself.</div>
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After all, when a restaurant menu says "Latino specialities", I imagine someone's <i>abuela</i> puttering about behind a stove, loading up plates full of fragrant, punchy food.</div>
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And I think that people's <i>abuelas</i> can often be very underrated.</div>
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<a href="https://www.flickr.com/photos/insatiablemunchies/14119590290" style="margin-left: 1em; margin-right: 1em;" title="IMG_1355 by a_b_normal123, on Flickr"><img alt="IMG_1355" height="320" src="https://farm4.staticflickr.com/3703/14119590290_caa3d1024e_z.jpg" width="640" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Chicharones, with guasacaca </i></td></tr>
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Crackling by any other name...<i>Chicharones</i> are the deep fried pork rinds - which makes them puff up and gives them a rice-bubble-crispy texture, and make them so much more addictive. They're not quite as heavy as regular crackling that's done in an oven, and this version is served with <i>guasacaca</i>, which is a Venezuelan dip that's made with avocados, parsley, green peppers, garlic and vinegar. It's almost like <i>chimichurri</i> and <i>guacamole </i>decided to have a love-child. Paired with<i> chicharones</i>? It's the perfect beer snack.</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>From left: Txistora with Aji Chilli and Pineapple, $14, and Black Kingfish Ceviche with Casava, Amarillo, Chilli, $6</i></td></tr>
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We also had other small bites: the <i>Txistora</i> (Tx is apparently pronounced like a 'ch') is a spanish fast cure sausage flavoured with paprika and salt, much like the chorizo's milder cousin. The <i>Ceviche</i> is a fish dish that's been cured with an acid, like lime juice, and this particular one was served with chilli.</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>From left: Smoked Pork Arepa, with honey chipotle glaze and pickled slaw, $6, Grilled Cheese Arepa, $6</i></td></tr>
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The <i>arepas</i> were like sliders, but instead of buns, what sandwiched the filling were two discs of biscuit-like cornbread. Really, the name <i>arepa</i> refers to that bread. We got the pork and the <i>haloumi</i> filled ones, and while the bread was a touch more dense than I was expecting, the flavour from the filling made up for it. The pork was juicier than the grilled cheese, because of the honey and chipotle glaze, but I actually much preferred the <i>haloumi</i> <i>arepa - </i>the creamy avocado and salty cheese just went a bit better with the corn bread.</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>BBQ Cuttlefish, with Paw paw and Ancho Chilli, $15</i></td></tr>
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I've always seen cuttlefish as the meatier, more robust cousin of the omnipresent squid. Where squid can have a melt-in-your-mouth tenderness, cuttlefish has a meaty firmness, and much <i>much</i> more flavour. This <b>BBQ Cuttlefish</b> actually momentarily transported me back to my childhood, where my mother used to cook rehydrated dried cuttlefish with a lashing of <i>hoisin</i> sauce. No <i>hoisin</i> here, but the paw paw lends a certain sweetness to the cuttlefish, and I could just imagine having this on a hot bowl of steaming rice.</div>
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<tr><td style="text-align: center;"><img alt="IMG_1384" height="360" src="https://farm4.staticflickr.com/3723/14119579270_aba1412c9e_z.jpg" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Asado Prawns with Tamarillo Salsa, $15</i></td></tr>
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<i>Asado</i> usually refers to a method of barbecuing open flames and smouldering coals, much like the Australian idea of barbecuing, but without the perceived civility of closed pits and electric or gas heat sources. COAL ALL THE WAY BABY!</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Asado Steak Skewers with Chimmichurri, $35</i></td></tr>
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We had the <b>Asado Steak</b>, and the <b>Asado Prawns</b>. The prawns were smoky, with the tanginess from the <i>tamarillo</i> salsa lifting the entire dish and complementing the char in the prawn. The steak, on the other hand, wasn't quite as well executed - although you could argue that prawns are easier to cook. I started off with really juicy pieces of well-seasoned steak, with just enough fat left on them to round out a rich beefiness. Unfortunately, although they were meant to be cooked to medium, some of the pieces were more well done than others, which took away some of the enjoyment. Which was quite sad, since the pieces that were good, were <i>really</i> good, and the <i>chimichurri</i> made a fantastic foil to the smoky/salty charred crust on the outside of the meat.</div>
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<a href="http://www.urbanspoon.com/r/70/1837008/restaurant/Sydney/Chica-Linda-Surry-Hills" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img alt="Chica Linda on Urbanspoon" src="http://www.urbanspoon.com/b/link/1837008/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><br />
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In all, I really enjoyed the food at <a href="http://www.drinkndine.com.au/chicalinda/" target="_blank">Chica Linda</a> - I did think that they executed the small plates better than the larger plates, which works out for me anyway, because you get more variety! There were definitely hidden gems - I highly recommend the <b>chicken hearts with bacon (pictured above)</b>. It's got a fantastic smoky flavour, enhanced by a coriander sauce and <i>tougarashi</i>, which is a Japanese chilli pepper.</div>
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I also really loved the atmosphere. The colourful tiles really set the mood, and I love how all the plates were mismatched - it really looked like an <i>abuela's</i><b style="font-style: italic;"> </b>home! The waitress was also super friendly and welcoming - she answered the many questions that I had, and provided not only information on what went into the food, but also a bit of the culture behind it.</div>
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If you like smoke, fire and the heartiness of Latin American cooking, Chica Linda is definitely a place to try.</div>
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Have you been? What do you think?</div>
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<i><span style="font-size: x-small;">Note: Tammi and dining partner from Insatiable Munchies dined as guests of <a href="http://www.drinkndine.com.au/chicalinda/" target="_blank">Chica Linda</a>.</span></i></div>
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<script async="" data-pin-color="red" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com1tag:blogger.com,1999:blog-5252439617319546118.post-38695504125427381442014-06-02T19:59:00.000+10:002014-06-02T19:59:29.714+10:00Drive-by Eating: Lim's Hot Bread, Eastwood<div class="separator" style="clear: both; text-align: justify;"><a href="https://www.flickr.com/photos/insatiablemunchies/14305036265" style="margin-left: 1em; margin-right: 1em;" title="IMG_1444b by a_b_normal123, on Flickr"><img alt="IMG_1444b" height="360" src="https://farm4.staticflickr.com/3822/14305036265_e5868f7e6d_z.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;">You know those days when you just have to grab food on the run? Where you're walking while you're eating, trying not to spill random bits of a sandwich down your shirt? Those are the days that I call <b>Drive-by eating</b>, where the ol' grab-and-run is the order of the day.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I find that Vietnamese pork rolls are one of the best options for this: it's compact, flavourful, filling, and served in a paper bag that catches all the errant sandwich fall-outs.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Which is why I always find myself at my local bakery, en route to my weekly grocery shop.</div><a name='more'></a><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;"><b>The Order: </b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Pork Roll. With chilli, added sauce and added carrots. On white bread.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>The Taste: </b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The bread was fluffy and light, with just enough crust to hold everything together, but not enough to make your mouth hurt when you eat it. The chilli, unfortunately, was of the sliced green variety and wasn't as hot as it should be, and the paté has a slightly discernible oily feel that coats your mouth briefly. Otherwise, the pickles are as they should be, and the cold cuts are of your stock standard pork roll variety.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>The Service:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Depends on who you get. There is a middle-aged lady who is super fast, and very accommodating with your order. She gets it right the first time, and even goes out of her way to offer you things like an extra bag if your hands are full. The older lady there is a touch slower, and doesn't really respond when you give your order, other than a slight nod. But hey, my order hasn't ever been wrong, so not much to complain about there.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>The Convenience:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">If you're in a rush during peak meal times, you <i>can</i> get caught in a queue. But they're generally pretty quick, and their proximity to the train station means you can <i>really</i> grab lunch on the run.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>The Value for Money:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">At $4.50, it's pretty much the standard cost of a pork roll, and if you look at it as a meal, then it's pretty cheap. They are also quite generous with the meat - I've known places to barely give you any meat and just fill it up with salad - so I'd say it's worth dropping by to grab a quick lunch.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPdSM7dB8Fd-axp5QVivRdKgT_GS1NglIyxq6OcqAEBqmHjInqJ0QSf-1xeGaSzNryI5fjgVIkTh0GyRmih_bhtmyzxKOqJdAXa5cuFC9dyT9DAZuUvUUZnDi5Uu_tRd4YhOgATFh6uo/s1600/signs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPdSM7dB8Fd-axp5QVivRdKgT_GS1NglIyxq6OcqAEBqmHjInqJ0QSf-1xeGaSzNryI5fjgVIkTh0GyRmih_bhtmyzxKOqJdAXa5cuFC9dyT9DAZuUvUUZnDi5Uu_tRd4YhOgATFh6uo/s1600/signs.jpg" height="360" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><a href="http://www.urbanspoon.com/r/70/1849444/restaurant/Sydney/Lims-Hot-Bread-Eastwood" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img alt="Lim's Hot Bread on Urbanspoon" src="http://www.urbanspoon.com/b/link/1849444/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><br />
<div style="text-align: justify;">Otherwise, the pork rolls have been consistent, which makes it reliable - a must-have quality for any drive-by eatery. The breads are good too - I've used them in my <a href="http://www.insatiablemunchies.com/2014/05/panino-con-polpette-meatball-sandwich.html" target="_blank">Panini Con Polpette</a> recipe, and they have been delicious, every time.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Don't forget to check out a bit of handwritten humour if you do drop by, these signs are very entertaining, especially if you're in a bit of a queue.</div><div style="text-align: justify;"><br />
</div>Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com2tag:blogger.com,1999:blog-5252439617319546118.post-4773676780975042052014-05-30T10:00:00.000+10:002014-06-02T09:45:51.628+10:00Ash E Reshteh (Persian Noodle Soup)<div class="separator" style="clear: both; text-align: center;">
<img alt="IMG_1178" height="640" src="https://farm6.staticflickr.com/5588/14159610204_b35a5138b6_z.jpg" width="427" /></div>
Winter is the season for noodle soups, and I don't discriminate! From chicken noodle soups, to one-pot man soups, and everything in-between, noodle soups are the perfect all-in-one dish to soothe a cold and rejuvenate a tired body.<br />
<br />
So why not expand your noodle soup horizons with this version of a Persian classic?<br />
<br />
<a name='more'></a><i>Ash E Reshteh</i> is traditionally served during the Persian new year - the first day of Spring. This thick green soup is made hearty with beans and <i>reshteh</i> (a Persian noodle), and topped with <i>kashk</i>, a thick fermented yoghurt. Here, I've substituted some of the ingredients to things more easily obtainable in Sydney, but feel free to visit your local Persian shop for the more authentic fare!<br />
<br />
<b>Ash E Reshteh</b><br />
Serves 6<br />
<br />
1 large brown onion<br />
1 tsp tumeric<br />
1 can (420g) kidney beans, drained and rinsed<br />
1 can (400g) Cannelini beans, drained and rinsed<br />
1/2 cup dried brown lentils<br />
1/2 cup dried dill (or fresh, I just had dried dill on hand)<br />
1 bunch flat leaf parsley<br />
1 bunch coriander<br />
250g frozen spinach<br />
1.5L stock (I used 1 part beef and 2 parts chicken)<br />
100g long pasta, like spaghetti<br />
1 tbsp flour, optional<br />
<br />
1 large spanish onion<br />
2 tsp dried mint<br />
<br />
Yoghurt, to serve<br />
<br />
Finely slice the brown onion. Sauté the onion in some oil, over medium heat till lightly brown.<br />
<br />
Add turmeric, and fry till fragrant.<br />
<br />
Roughly chop parsley and coriander, and add to onions to cook. Wilt the herbs, and add dried dill and lentils once wilted.<br />
<br />
Add stock to pot with frozen spinach and bring to the boil, covered.<br />
<br />
Reduce heat to low, and simmer for 30-40 minutes, partially covered,<br />
<br />
Meanwhile, finely slice the spanish onion and fry over low heat in a wide pan. You'll want to bring the onion to just before burning point. Sprinkle over crush dried mint and stir through. Set aside to use as garnish.<br />
<br />
Once the soup has been thoroughly simmered, break the pasta strands in half and add it to the pot. Cover and simmer for 10 minutes.<br />
<br />
Then add the drained and rinsed beans, and simmer for another 10 minutes.<br />
<br />
If the soup requires thickening - and this can vary according to preference, mix 1 tbsp of flour with some of the liquid from the pot, in a bowl. Once the flour is a runny paste, add it back into the pot and stir through to thicken.<br />
<br />
Season to taste.<br />
<br />
Serve topped with yoghurt and minted fried onion.<br />
<br />
-----------------------------------------------------------------<br />
<br />
<i>Ash E Reshteh</i> can be enjoyed so many ways - thick and clouded with yoghurt, or piled high with savoury onions. I must admit, the comfort that I've derived from this noodle soup has gotten me through more than one bout of the flu.<br />
<br />
How do you enjoy your <i>ash</i>?<br />
<br />
<script async="" data-pin-color="red" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com1tag:blogger.com,1999:blog-5252439617319546118.post-21942290824657208672014-05-28T09:00:00.000+10:002014-05-28T09:00:00.906+10:006 Ways to Get More Burger in Your Life<a href="https://www.flickr.com/photos/insatiablemunchies/13182804305" title="IMG_0816 by a_b_normal123, on Flickr"><img alt="IMG_0816" height="427" src="https://farm8.staticflickr.com/7146/13182804305_a444c1ee2d_z.jpg" width="640" /></a><br />
<br />
Ahh the (not so) humble burger. Ranging from the gourmet to the downright coronary-inducing, the traditional beef burger and all it's variations have become the comfort food of many, and is a symbol of Western culture.<br />
<br />
To celebrate <b>National Burger Day</b>, <a href="http://www.churburger.com.au/" target="_blank">Chur Burger </a>is giving away 800 burgers today, starting at 11am.<br />
<br />
And for those of us who can't make it, here are 6 ways to get more burger in your life.<br />
<br />
<a name='more'></a><b>1. Doughnut Burger (Luther Burger)</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobe-byrnDZmsmsnNK06i0Idz-M-t5GTwYpvr1Ts6f-P24rzN07mWw3idr__JC_j55SGaZiuAFmWg6if5LvQKCEbdY3BL9AWmqp5MXlxKcuMqPmTw5bRR3N1yRpyha949kmWHLtF3EF8I/s1600/enhanced-buzz-12663-1400870959-10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobe-byrnDZmsmsnNK06i0Idz-M-t5GTwYpvr1Ts6f-P24rzN07mWw3idr__JC_j55SGaZiuAFmWg6if5LvQKCEbdY3BL9AWmqp5MXlxKcuMqPmTw5bRR3N1yRpyha949kmWHLtF3EF8I/s1600/enhanced-buzz-12663-1400870959-10.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;">
Source: <a href="http://www.buzzfeed.com/ryanhatesthis/oh-my-god-there-is-a-restaurant-in-san-diego-that-is-selling" target="_blank">Buzzfeed</a></div>
</td></tr>
</tbody></table>
<br />
Double meat patties (with double cheese!) sandwiched between two glazed doughnuts. Legend has it that it's named after singer Luther Vandross, and well, I'd trust him. He looks like he knows burgers.<br />
<br />
<br />
<b>2. Sliders</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/marxfoods/3513975014" style="margin-left: auto; margin-right: auto;" title="Oyster Po' Boy Sliders by Justin Marx, on Flickr"><img alt="Oyster Po' Boy Sliders" height="426" src="https://farm4.staticflickr.com/3647/3513975014_22c9ff49bf_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><i>Source: <a href="https://flic.kr/p/6mw3m7" target="_blank">Justin Marx</a></i></td></tr>
</tbody></table>
<br />
Burgers, but mini! A favourite as an accessible canapé - no more unrecognisable finger food! - and delicious filler at any cocktail party. <a href="http://www.whitecastle.com/" target="_blank">White Castle</a> has it, and so should you.<br />
<br />
<br />
<b>3. Heston's Remarkable Burger</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQyqVWmtAvRFYrPhKdLofrpxghAVWgNaDts8jDyKEonQOHnYwhBMnYz4USrctRr-LUGlqf5i3VLqHLK_cGnb4hC9fuA_pm6WrxGsN20gpEeCuIo0hSvj_Yw4AqstHLCjVLIJH0zvV40B0/s1600/Heston_beef_burger_v_f.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQyqVWmtAvRFYrPhKdLofrpxghAVWgNaDts8jDyKEonQOHnYwhBMnYz4USrctRr-LUGlqf5i3VLqHLK_cGnb4hC9fuA_pm6WrxGsN20gpEeCuIo0hSvj_Yw4AqstHLCjVLIJH0zvV40B0/s1600/Heston_beef_burger_v_f.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;">
<i>Heston Blumenthal's "My Remarkable Burger"</i></div>
</td></tr>
</tbody></table>
<br />
If you're looking for the ultimate <i>anything</i>, Heston Blumenthal is the man to give it to you. He first tackled the "perfect burger" in his series "<a href="http://www.imdb.com/title/tt1134897/" target="_blank">In Search of Perfection</a>", and came up with a process where you mince fresh beef twice - carefully laying out the meat strands the second time around so that they fall apart in your mouth - with nothing more than salt to bind the beef. The process requires a meat mincer and a lot of patience, but if you want to get some of this action in your life, well, Heston's "My Remarkable Burger" patties will be available in Coles for you to try. RRP $8.<br />
<br />
<br />
<b>4. Arepas</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/garrettziegler/5512517158" style="margin-left: auto; margin-right: auto;" title="Arepa pabellon (shredded beef, plantains, beans), Arepera Guacuco by Garrett Ziegler, on Flickr"><img alt="Arepa pabellon (shredded beef, plantains, beans), Arepera Guacuco" height="486" src="https://farm6.staticflickr.com/5253/5512517158_84f138f4e9_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><i>Source: <a href="https://flic.kr/p/9p86ih" target="_blank">Garrett Ziegler</a></i></td></tr>
</tbody></table>
<br />
<i>Arepa</i> actually refers to dense discs made of corn. They can be served on their own as a side, or filled with layers of delicious ingredients, much like a latin burger. Not sure where to get one in Sydney? <a href="http://www.whitecastle.com/" target="_blank">Chica Linda</a> in Surry Hills has little ones that you can try!<br />
<br />
<br />
<b>5. Xi'an Burger (肉夹馍)</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/wallyg/6907525425" style="margin-left: auto; margin-right: auto;" title="Queens - Flushing: Golden Shopping Mall - Xi'an Famous Foods - Lamb Cumin Burger by Wally Gobetz, on Flickr"><img alt="Queens - Flushing: Golden Shopping Mall - Xi'an Famous Foods - Lamb Cumin Burger" height="427" src="https://farm8.staticflickr.com/7053/6907525425_a367cb3df1_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><i>Source: <a href="https://flic.kr/p/bwoSDX" target="_blank">Wally Gobetz</a></i></td></tr>
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<br />
A popular street food item in the Xi'an province of China, these babies can be filled with lamb, chicken, pork, or just about anything you can think of! The buns are called "mo", and are traditionally baked in a clay oven, then stuffed with meat that's been stewed for hours. Want to make one yourself? Get the recipe <a href="http://www.sbs.com.au/food/recipes/xi%E2%80%99-burgers" target="_blank">here</a>.<br />
<br />
<br />
<b>6. Ramen Burger</b><br />
<br />
<a href="https://www.flickr.com/photos/insatiablemunchies/10243453085" title="IMG_0963 by a_b_normal123, on Flickr"><img alt="IMG_0963" height="427" src="https://farm9.staticflickr.com/8393/10243453085_95a0371f90_z.jpg" width="640" /></a><br />
<br />
<br />
Brain child of Keizo Shimamoto, a ramen burger involves a burger patty sandwiched between two ramen "buns". Debuted at a food fair in Brooklyn, the ramen burger has spawned many copy cats all over the world.<br />
<br />
Special note: if you like taking your burger one step further, <a href="http://pornburger.me/" target="_blank">Porn Burger </a>(I know it sounds bad) is an amazing way to get your burger kicks in.<br />
<br />
Oh and before I leave, one quick question: What is the difference between a burger and a sandwich?<br />
<script async="" data-pin-color="red" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com1tag:blogger.com,1999:blog-5252439617319546118.post-42867826441875479512014-05-26T10:00:00.000+10:002014-05-26T10:00:04.251+10:00Beak and Sons Butcher Style Sausages<a href="https://www.flickr.com/photos/insatiablemunchies/14261798891" title="IMG_1212 by a_b_normal123, on Flickr"><img alt="IMG_1212" height="427" src="https://farm4.staticflickr.com/3787/14261798891_329b9605a3_z.jpg" width="640" /></a><br />
<br />
Sausages have been underestimated, I think. Relegated to Sunday sausage sizzles, and often served up smothered with ketchup, the humble sausage is often associated with "kid food" and "mystery meat".<br />
<br />
But really, not all sausages are created equal.<br />
<br />
<a name='more'></a>If you just thought, "Well, sausage should just be made of meat right?" Well, the answer is, not really. The basic sausage recipe includes roughly 2% salt and 2% pepper, which leaves 96% left for meat and other herbs and spices.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNLqd0yLap6AeXFpoDXvIpWJceoKCvbzwFayhG23WMKgXqyWcehaXii8foZO9VE5rt-MBQ3LPG3l9sCEpL7nSOEwJCrAZXJlACcZb71D22RdyYKey4n5A7_2bPeB55e40SUF8QKTX-NJM/s1600/Group+Shot_RGB_LR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNLqd0yLap6AeXFpoDXvIpWJceoKCvbzwFayhG23WMKgXqyWcehaXii8foZO9VE5rt-MBQ3LPG3l9sCEpL7nSOEwJCrAZXJlACcZb71D22RdyYKey4n5A7_2bPeB55e40SUF8QKTX-NJM/s1600/Group+Shot_RGB_LR.jpg" height="484" width="640" /></a></div>
<span id="goog_1070246109"></span><span id="goog_1070246110"></span><br />
<br />
Beak and Sons Beef sausages contain 92% beef, and their chorizo contains another 3% bacon, which gives you a pretty good idea what's in their sausages. Owned by the Beak family, Beak and Sons use Hunter Valley grass fed beef, which adds another layer of quality to their sausages.<br />
<br />
So when I got invited to try "Australia's Meatiest Sausage", I thought, "Hells yeah!"And of course, when you attend a product launch, you get to try the product! From arancini, to sausage rolls, to bean casseroles. we got to try the sausages in a variety of canapés, to show its versatility.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/14078558697" style="margin-left: auto; margin-right: auto;" title="IMG_1275 by a_b_normal123, on Flickr"><img alt="IMG_1275" height="427" src="https://farm4.staticflickr.com/3775/14078558697_bce84cf691_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Beef sausage and bean casserole with thyme, oregano, and caramelised onion</i></td></tr>
</tbody></table>
Chef Darren Robertson from <a href="http://www.threeblueducks.com/" target="_blank">Three Blue Ducks</a> had also created a dish showcasing Beak and Sons' original beef sausage, alongside a salad of shaved radishes and pears, and dressed in a lemon, butter and mustard sauce.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/14078456609" style="margin-left: auto; margin-right: auto;" title="Layout by a_b_normal123, on Flickr"><img alt="Layout" height="480" src="https://farm6.staticflickr.com/5073/14078456609_8331ffdcf0_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>From left: Chef Darren Robertson from Three Blue Ducks, David Beak from Beak and Sons</i></td></tr>
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I really don't know what was yummier, the food or the chef!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/14265120625" style="margin-left: auto; margin-right: auto;" title="IMG_1271 by a_b_normal123, on Flickr"><img alt="IMG_1271" height="427" src="https://farm6.staticflickr.com/5555/14265120625_5866371589_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Beef sausages, lemon mustard, pear and baby relish</i></td></tr>
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<br />
After the Chef Darren finished the demo, dishes of salad and sausages in mustard sauce were brought out for us to try.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.flickr.com/photos/insatiablemunchies/14078503120" style="margin-left: 1em; margin-right: 1em;" title="IMG_1278 by a_b_normal123, on Flickr"><img alt="IMG_1278" height="640" src="https://farm6.staticflickr.com/5235/14078503120_652c8f4b4a_z.jpg" width="427" /></a></div>
<br />
My verdict? As with any sausages, they are well seasoned, so go easy on the pinches of salt and pepper if you're cooking with them. They were firm, and had good bite, and because they were made of actual muscle and not just the off cuts, they were free of the random bits of gristle that get stuck in your teeth! The salad was a nice foil to the rich sausages - I would actually add shaved apples to the mix too.<br />
<br />
<i>Beak and Sons' Original Beef Sausages, Smoky Chorizo, and Classic Burger Patties will be available at Woolworths, and select grocery stores. RRP $7.99</i><br />
<i><br /></i>
<i><span style="font-size: x-small;">Note: Tammi from Insatiable Munchies was invited as a guest of <a href="https://www.facebook.com/MrBeaksSausages" target="_blank">Beak and Sons</a> and <a href="http://www.nichemarketinggroup.com.au/" target="_blank">Niche Marketing Group</a>. </span></i>Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com0tag:blogger.com,1999:blog-5252439617319546118.post-54017029763660073292014-05-23T10:30:00.000+10:002014-06-02T09:49:46.473+10:00Panino Con Polpette (Meatball Sandwich with Chipotle Mayo)<div class="separator" style="clear: both; text-align: center;">
<img alt="IMG_1158" height="640" src="https://farm8.staticflickr.com/7339/14165315692_df73018c5f_z.jpg" width="426" /></div>
<br />
<br />
A basic red sauce is so versatile. Just tweaking aromatics and spices can turn it into a sauce from almost any culture. And it's not only a culinary chameleon, it's also freezer friendly!<br />
<br />
So when I had a tub of red sauce defrosting in my fridge, I just knew that I had to do something different with it - I had already made lasagne and spaghetti bolognese, so what about meatballs?<br />
<br />
<a name='more'></a>Given that we had been eating a lot of pasta, I knew that I didn't want to have meatballs over more pasta. So, inspired by the smells coming from the local bakery, we decided that meatball subs were in order! <br />
<br />
But first, the meatballs.<br />
<br />
<img alt="IMG_1144" height="427" src="https://farm8.staticflickr.com/7329/13972868247_97d7218fdd_z.jpg" width="640" /><br />
<br />
<b><br />
</b> <b>Basic Red Sauce:</b><br />
<i>(Makes 2L of sauce)</i><br />
<br />
1 medium carrot<br />
1 large onion<br />
2 stalks celery<br />
2 tbsp tomato paste<br />
750ml passata<br />
1 can (400ml) crushed or diced tomatoes<br />
2 bay leaves<br />
1 cinnamon quill<br />
2 cups beef stock<br />
1 tsp dried thyme<br />
1/2 tsp cayenne pepper<br />
Salt and pepper<br />
<br />
Dice the carrot, onion and celery to 1cm dice. Sauté over medium heat till lightly coloured.<br />
<br />
Add thyme, cayenne pepper and tomato paste, and fry till fragrant.<br />
<br />
Add all other ingredients and simmer over low heat, partially covered, for 1 hour.<br />
<br />
Portion and freeze as desired.<br />
<br />
<br />
<b>Polpette (Meatballs):</b><br />
<i>(Makes 16 meatballs)</i><br />
<br />
350g beef mince<br />
1/2 cup breadcrumbs<br />
1/4 cup milk<br />
1 egg, large<br />
1/2 tsp dried thyme<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
1 tsp minced garlic (1 clove)<br />
1 tsp onion powder<br />
1/2 tsp mustard<br />
1L red sauce (recipe above), or any store bought pasta sauce<br />
<br />
Preheat your oven to 180C<br />
<br />
In a mixing bowl, add the milk to the breadcrumbs and leave for 10 minutes for the bread to soak up the milk.<br />
<br />
Add all the other ingredients, except for the red sauce, to the breadcrumb and milk mixture. Mix, and roll into golf ball sized meat balls.<br />
<br />
In a hot oven proof pan, brown the outsides of the meatballs. Add the red sauce to cover the meatballs, then cover the pan and place into the oven for 20 minutes. If your pan is not heatproof, you can use a roasting tray instead, making sure not to spread the meatballs out too far or you won't have enough sauce to cover.<br />
<br />
Remove the meatballs from the oven and check the consistency of the sauce. If too runny, the sandwich will fall apart. To thicken, simply simmer the meatballs in sauce over the stove, uncovered.<br />
<br />
<br />
<b>Chipotle Mayo</b><br />
<br />
2 tbsp mayonnaise<br />
2 tsp purée of chipotle peppers in adobo sauce*<br />
1 tbsp lemon juice<br />
<br />
Mix all the ingredients in a bowl, and season to taste.<br />
<br />
*Can be found in cans in speciality grocery stores<br />
<br />
<br />
<b>To Serve</b><br />
<br />
Gouda cheese slices<br />
Crusty french rolls<br />
<br />
Preheat the grill.<br />
<br />
To assemble the sandwich, simply slice the french rolls in half horizontally. Place bottom halves in a heatproof tray. Top bottom halves with meatballs and spoon over some sauce. Place gouda slices over the top and place under grill to melt the cheese.<br />
<br />
Once melted, spoon over chipotle mayo, and cover with the top half of the french roll.<br />
<br />
---------------------------------------------------------------------<br />
<br />
And there you have it! Warm and hearty meatball subs to have for a leisurely lunch. Pretty much everything can be made in advance for a quick assembly too - I had leftover meatballs in the fridge and assembled lunch within 20 mins! It doesn't get much easier than that.<br />
<br />
<script async="" data-pin-color="red" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com2tag:blogger.com,1999:blog-5252439617319546118.post-67860626221279422522014-05-21T10:00:00.000+10:002014-05-21T10:00:04.725+10:00Win a $50 voucher to dine at Chi and Co!!! <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/14219089202" style="margin-left: auto; margin-right: auto;" title="IMG_1193 by a_b_normal123, on Flickr"><img alt="IMG_1193" height="427" src="https://farm3.staticflickr.com/2923/14219089202_c36bb29b61_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Son-in-Law Eggs</i></td></tr>
</tbody></table>
But before that, the food.<br />
<br />
I first visited <a href="http://www.chiandco.com.au/" target="_blank">Chi and Co</a> as part of a <a href="http://www.insatiablemunchies.com/2014/04/canley-heights-food-crawl-part-2.html" target="_blank">Canley Height Food Crawl</a> organised by <a href="http://www.noodlies.com/" target="_blank">Thang from Noodlies</a> and the <a href="http://www.fairfieldcity.nsw.gov.au/" target="_blank">Fairfield City Counci</a>l. We tried their signature tapas dishes - from pulled beef sliders to spanner crab on betel leaf - and were plied with expertly mixed cocktails.<br />
<br />
So when they offered another chance to dine with them, I said<br />
<br />
"HELLS YEAH!"<br />
<a name='more'></a>We knew that we wanted to order different dishes to what we had tried previously - can the rest of the menu stand up to the high standard that was set before?<br />
<br />
Well the <b>Son-in-Law</b> E<b>ggs</b> (pictured above) were very cute, and very flavourful. I loved the savoury sauce on the top of the egg that lent a smoky spiciness to the deep fried eggs. What I wasn't so crazy about, however, was the hard boiled egg yolk. Yes, I know that traditionally the eggs are hard boiled before they're deep fried, and for these eggs not to have the grey ring of overcooked yolks shows finesse in execution. But really, I'm not a hard boiled egg person ordinarily, and I was really hoping to have a gold liquid centre.<br />
<br />
Yolk porn man, YOLK PORN!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/14034846230" style="margin-left: auto; margin-right: auto;" title="IMG_1197 by a_b_normal123, on Flickr"><img alt="IMG_1197" height="427" src="https://farm3.staticflickr.com/2931/14034846230_44405c695c_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Duck Spring Rolls</i></td></tr>
</tbody></table>
<a href="https://www.flickr.com/photos/insatiablemunchies/14221249524" title="IMG_1199 by a_b_normal123, on Flickr"><img alt="IMG_1199" height="427" src="https://farm3.staticflickr.com/2917/14221249524_fb2246ab8a_z.jpg" width="640" /></a><br />
<br />
We also ordered the <b>Duck Spring Rolls</b>. Pieces of savoury duck and juicy shiitake mushrooms are wrapped in an egg wrapper, then deep fried to crispy perfection. Now it might just be that I've got low expectations - I've never had spring rolls blow my mind before - but these were <i>really good</i>. It almost didn't need the sweet syrupy plum sauce that it came with - there was a complexity and just pure yumminess that left me speechless.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/14198291836" style="margin-left: auto; margin-right: auto;" title="IMG_1201 by a_b_normal123, on Flickr"><img alt="IMG_1201" height="427" src="https://farm3.staticflickr.com/2911/14198291836_25b228cd83_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Salt and Pepper Squid</i></td></tr>
</tbody></table>
If a restaurant tells you that something is a signature dish, then you just gotta order it. And well, we just have a weakness for <b>Salt and Pepper Squid</b>. Our first impression was that the squid could be a touch crispier - yes it was a nice light coating, but there was a distinct lack of crunch - but the balance of seasoning was actually really sophisticated. Too often we've had this same dish in other eateries that have left us grasping for water, or popping a mint because of all the garlic, but this one was light enough on the salt that we were very happy demolishing the whole plate and fighting for the last piece.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/14034838640" style="margin-left: auto; margin-right: auto;" title="IMG_1209 by a_b_normal123, on Flickr"><img alt="IMG_1209" height="427" src="https://farm6.staticflickr.com/5117/14034838640_daabfce158_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Braised Beef Short Ribs</i></td></tr>
</tbody></table>
<br />
<a href="http://www.urbanspoon.com/r/70/1710221/restaurant/Sydney/Fairfield/Chi-and-Co-Chi-Chi-Canley-Heights" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Chi and Co. (Chi Chi) on Urbanspoon" src="http://www.urbanspoon.com/b/link/1710221/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Besides all the share plates, we thought we might have enough space to squeeze in one more main. I've got a thing for beef anything lately, and these <b>Braised Beef Short Ribs</b> with pickles just called my name. We also ordered rice and roti to accompany it - and to mop up the sweet sticky glaze - and sat confident in our ability to be little piggies and eat all the food.<br />
<br />
Well, no. The beef was rich, and which was artfully balanced by the pickles (we would have appreciated a larger serving of pickles though), but we really shouldn't have ordered <i>both</i> rice and roti. I much preferred the rice to go with the beef, but the roti was quite pleasant on its own - those crispy buttery layers make this the puff pastry of South East Asia.<br />
<br />
As always, it was a lovely experience, and we were well taken care of. If you drop by, be sure to try something off their tapas menu - you can read more about that in <a href="http://www.insatiablemunchies.com/2014/04/canley-heights-food-crawl-part-2.html" target="_blank">this post.</a><br />
<br />
<br />
<a href="https://www.flickr.com/photos/insatiablemunchies/14219076852" title="IMG_1211 by a_b_normal123, on Flickr"><img alt="IMG_1211" height="427" src="https://farm6.staticflickr.com/5516/14219076852_149e86a258_z.jpg" width="640" /></a><br />
<br />
And now, for the best bit. If you've read this long, I applaud and thank you. And if you've just scrolled to the bottom because you WANT THAT VOUCHER, I respect that too. Either way, you can enter below - leave a comment, tweet this post, or SHOW ME SOME LUUURRRRVE.<br />
<br />
Good luck!<br />
<br />
<a class="rafl" href="http://www.rafflecopter.com/rafl/display/b208bf1/" id="rc-b208bf1" rel="nofollow">a Rafflecopter giveaway</a><br />
<script src="//widget.rafflecopter.com/load.js"></script><br />
<br />
<script async="" data-pin-color="red" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com10tag:blogger.com,1999:blog-5252439617319546118.post-68124636089760792672014-05-19T10:00:00.000+10:002014-05-19T10:00:05.291+10:005 Food Mashups That Have Made the World a Better Place<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/daremoshiranai/8401579898" style="margin-left: auto; margin-right: auto;" title="The Cheesiest by Daremoshiranai, on Flickr"><img alt="The Cheesiest" height="426" src="https://farm9.staticflickr.com/8327/8401579898_118bc3d9c8_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Source: <a href="https://flic.kr/p/dNqhZQ" target="_blank">Daremoshiranai</a></td></tr>
</tbody></table>
<br />
Nothing in this world is original anymore, so they say. Well, who needs originality when you can just combine things that already exist! It's called building on previous knowledge right? So here are 5 delicious food love-childs that have made the world a better place.<br />
<br />
LET'S EAT ALL THE FOOD!!<br />
<a name='more'></a><br />
<span style="font-size: large;"><b>1. Waffle Sandwiches</b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/29820142@N08/5652656462" style="margin-left: auto; margin-right: auto;" title="Bruxie Waffle by odonata98, on Flickr"><img alt="Bruxie Waffle" height="427" src="https://farm6.staticflickr.com/5226/5652656462_ba6d1a5eb9_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">Source: <a href="https://flic.kr/p/9BvkQb" target="_blank">odonata98</a></td></tr>
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Sandwiches are awesome because they are so easy to eat and waffles are awesome because they are fluffy clouds of happiness with a crisp exterior and the perfect surface area to soak up sauce. And we already know that waffles aren't just a sweet food - chicken and waffles anyone? So delicious is this love-child that <a href="http://www.huffingtonpost.com/2014/04/21/waffle-sandwiches_n_5174255.html" target="_blank">The Huffington Post</a> did a round up! Read all about it <a href="http://www.huffingtonpost.com/2014/04/21/waffle-sandwiches_n_5174255.html" target="_blank">here</a>.<br />
<br />
<span style="font-size: large;"><b>2. Cronuts</b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/ccho/8727806935" style="margin-left: auto; margin-right: auto;" title="Cronut (cross-section) by ccho, on Flickr"><img alt="Cronut (cross-section)" height="449" src="https://farm8.staticflickr.com/7435/8727806935_f0727cbdd3_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">Source: <a href="https://flic.kr/p/eifhVV" target="_blank">ccho</a></td></tr>
</tbody></table>
<br />
Created by Dominque Ansel at his bakery in New York, the Cronut is basically croissant dough that has been shaped into a doughnut, then deep fried, filled with custard and iced, just like a doughnut. Now I don't know what kind of late night munchies created this artery clogging dessert, but it's one magnificent piece of work. So magnificent, in fact, that imitations have popped up all over the world. People are still queueing up round the block at Dominique Ansel's bakery, and scalpers are selling these babies at about $100 a pop! So rich I would suggest sharing, you can try a version of it in Sydney at <a href="http://adrianozumbo.com/" target="_blank">Adriano Zumbo's patisseries</a>.<br />
<br />
<span style="font-size: large;"><b>3. Ramen Burger</b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/59187590@N03/9509621792" style="margin-left: auto; margin-right: auto;" title="Ramen Burger - TDB by ManEatManila, on Flickr"><img alt="Ramen Burger - TDB" height="425" src="https://farm6.staticflickr.com/5476/9509621792_1cbb740405_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">Source: <a href="https://flic.kr/p/fukifq" target="_blank">ManEatManila</a></td></tr>
</tbody></table>
<br />
I'm still not sure what kind of college late night memories inspired ramen burger creator Keizo Shimamoto, but I think that this is a delicious win either way. Many recipes and imitations have popped up around the world, and some of them include involved steps like including egg whites, to freezing the ramen 'buns', to other more elaborate steps to ensure a compact bun that can support the patty but still have a nice tender bite to it. In Sydney, <a href="http://www.urbanspoon.com/r/70/1426670/restaurant/Haymarket/On-Ramen-Sydney" target="_blank">On-Ramen</a> has debuted their own version of the ramen burger, to mixed reviews.<br />
<br />
<span style="font-size: large;"><b>4. Chicken Fried Steak</b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/jeffbalke/3347090041" style="margin-left: auto; margin-right: auto;" title="Chicken Fried Steak by Jeff, on Flickr"><img alt="Chicken Fried Steak" height="425" src="https://farm4.staticflickr.com/3430/3347090041_43efb8db50_z.jpg?zz=1" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">Source: <a href="https://flic.kr/p/66LHfZ" target="_blank">Jeff</a></td></tr>
</tbody></table>
So this is not exactly new, but delicious nonetheless. Steak is coated just like southern fried chicken, and fried in chicken oil. Paired with a hearty gravy, this dish to me screams comfort. Kinda like a schnitzel, but not! Try making your own with <a href="http://www.foodnetwork.com/recipes/alton-brown/chicken-fried-steak-recipe.html" target="_blank">Alton Brown's recipe, here.</a><br />
<br />
<span style="font-size: large;"><b>5. Wafflegato</b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6XpSvLYuqAGDi6u5zBtPyK7IGADn_rzHRZDMcvY13Nzj9wjfBbQ_EaIDF4LCAIe2G-qOCWkN4TvRdf7spuKAj4LZlfLEN5wY-rHrcBdLHngm5nKOlC6orDX1HA3PvCUL0LaLc2aNo2Jg/s1600/wafflegato_600x450_628e8abc03.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6XpSvLYuqAGDi6u5zBtPyK7IGADn_rzHRZDMcvY13Nzj9wjfBbQ_EaIDF4LCAIe2G-qOCWkN4TvRdf7spuKAj4LZlfLEN5wY-rHrcBdLHngm5nKOlC6orDX1HA3PvCUL0LaLc2aNo2Jg/s1600/wafflegato_600x450_628e8abc03.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">Source: <a href="http://www.hungrygowhere.com/dining-guide/new-and-updates/dessert-of-the-day-dominique-ansel-s-waffogato-*aid-aa413101/" target="_blank">Hungry Go Where</a></td></tr>
</tbody></table>
Dominique Ansel has been at it again, this time creating a Belgian Waffle flavoured ice cream, to replace the traditional ice cream in an affogato. While it might not be as big a leap as some of the other food love-childs, this is definitely adding the sense of theatre back into dining, something which I think that we're sorely lacking. And I can appreciate a little bit of drama. ;)<br />
<br />
So have you tried any of these food mashups? What do you think? Let me know about any of your favourites that I've missed out!Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com5tag:blogger.com,1999:blog-5252439617319546118.post-87114025216096828222014-05-16T10:00:00.000+10:002014-06-02T19:39:45.271+10:00Kari Makanan Laut (Seafood Curry)<div style="text-align: center;"><img alt="IMG_1050" height="640" src="https://farm3.staticflickr.com/2907/14127696044_aa8b1f332e_z.jpg" width="480" /></div><br />
In the words of Game of Thrones, winter is comingggggg.<br />
<br />
And with the cold weather, comes the perfect occasion for stews and curries. And that, my friends, speaks to my comfort-carb-lovin'-self. So what better way to kick off the cold weather than to make a seafood curry?<br />
<a name='more'></a>I'm using Mak Siti's curry powder because I got some at a trade fair, but you can use any brand you'd like, as long as it's specifically for fish or seafood - the curry powders meant for meat uses a different blend of spices.<br />
<br />
<a href="https://www.flickr.com/photos/insatiablemunchies/13940737687" title="IMG_1031 by a_b_normal123, on Flickr"><img alt="IMG_1031" height="427" src="https://farm3.staticflickr.com/2925/13940737687_1e0faa2427_z.jpg" width="640" /></a><br />
<br />
<span style="font-size: large;"><b>Seafood Curry </b></span><br />
Serves 4, Approx 30min<br />
<br />
500g seafood (I used 400 Ling fillets and 100g king prawns)<br />
25g seafood curry powder<br />
250ml fish stock<br />
2.5 tsp tamarind paste<br />
0.5 tsp salt<br />
200ml coconut cream<br />
1 long red chilli, roughly chopped<br />
1 large onion<br />
5cm thumb of ginger<br />
<br />
Coriander, to garnish<br />
Cooked rice, to serve<br />
<br />
Cut the fish into 3cm chunks.<br />
<br />
Using a food processor - or mortar and pestle if you're old school - blend the onion and ginger into a paste.<br />
<br />
In a medium pot, fry off the ginger and onion mixture in some oil over low heat till it's lightly coloured.<br />
<br />
Add a splash of stock with the curry powder, to make a paste with the ginger and onion. Cook till the mixture is fragrant and slightly thickened.<br />
<br />
Add the rest of the stock, coconut milk, salt, tamarind paste and chilli. Mix well.<br />
<br />
Add the fish chunks and simmer for about 10 min, then add the prawns and simmer for another 5 or so minutes, or till the prawns just start changing colour. The curry carries a lot of residual heat, so the prawns will continue cooking even after you've turned the flame off.<br />
<br />
Serve over rice with fresh coriander leaves!<br />
<br />
If you're a fan of taste testing and seasoning as you go - as I am - I do need to tell you that the curry tasted quite bland even after I added the salt and stock. It was only after adding the seafood and simmering for a bit that the curry magically took on a rounded flavour, and I found that I didn't need to add any more salt.<br />
<br />
Otherwise, tangy and comforting, this fish curry is one of my go-to favourites, especially over a steaming hot bowl of fluffy white rice.<br />
<br />
What are your winter favourites?<br />
<br />
<script type="text/javascript" async data-pin-color="red" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js"></script><br />
Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com1tag:blogger.com,1999:blog-5252439617319546118.post-42760462081499281212014-05-14T10:00:00.000+10:002014-05-14T10:00:01.113+10:00Google City Experts: Victor Churchill, Woollahra<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/14128336706" style="margin-left: auto; margin-right: auto;" title="layout 2 by a_b_normal123, on Flickr"><img alt="layout 2" height="359" src="https://farm6.staticflickr.com/5595/14128336706_d7ff81b2f7_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><i>Clockwise from top left: Google flag, Michael carving up a whole lamb, meat dry ageing in the himalayan salt room, a whole lamb, celebrity chalk scribblings on the shop walls</i></td></tr>
</tbody></table>
<br />
Victor Churchill, to me, is an absolute wonderland of charcuterie and meats. <a href="http://www.insatiablemunchies.com/2012/03/victor-churchill-woollahra.html" target="_blank">I've previously written about my work experience there</a> - culminating in meeting Anthony Bourdain! - and how much in awe I am of head chef Romeo Baudouin's food philosophy. He taught me that within running a business - that is, keeping an eye on being profitable - there is space for good food and good practices. There is so much that goes into every product that he puts up into those glass cabinets, I still don't know where he gets all the inspiration.<br />
<br />
So when <a href="https://www.google.com/local/contest/cityexpert" target="_blank">Google City Experts</a> invited me to canapés and drinks at Victor Churchill, I absolutely could not say no!<br />
<br />
<a name='more'></a><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/13964848787" title="food layout by a_b_normal123, on Flickr"><img alt="food layout" height="800" src="https://farm6.staticflickr.com/5280/13964848787_c5070caef6_c.jpg" width="600" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><i>Clockwise from top left: Pork belly with Corn Salsa, Bresaola Cigars with Parmesan and Eschallots, Charcuterie Platter, Roast Beef with Sauce Bearnaise and Duck Fat Potatoes, Mini Lemon Meringue Tarts</i></td></tr>
</tbody></table>
<br />
The food, of course was amazing. I ate till I was stuffed, and then ate some more. From vol-au-vents with a creamy chicken filling, to house-made sausage rolls with tomato chutney, to roast beef with freshly made Sauce Bearnaise and Duck Fat Potatoes (!) - of which I had three servings I think - my tastebuds were kept tingling and utterly entertained with every bite. I just could not stop.<br />
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But eating wasn't the only thing that I got to do!<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/14151531805" style="margin-left: auto; margin-right: auto;" title="layout 3 by a_b_normal123, on Flickr"><img alt="layout 3" height="800" src="https://farm3.staticflickr.com/2912/14151531805_6968681d51_b.jpg" width="600" /></a></td></tr>
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<a href="http://www.urbanspoon.com/r/70/1545440/restaurant/Sydney/Victor-Churchill-Woollahra" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Victor Churchill on Urbanspoon" src="http://www.urbanspoon.com/b/link/1545440/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><br />
We also got to have a one-on-one session with one of the butchers - Michael - on how to french a lamb shank. We each got to try it, hands on, after a quick demonstration.<br />
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It was really fantastic to be back, and Google City Experts really made it an event to remember. I loved the extra touch in organising hands-on experiences, and the impressive demonstration in taking apart a whole lamb! We even got a beautifully wrapped lamb shoulder to take home!<br />
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You can join Google City Experts too! Just click <a href="https://www.google.com/local/contest/cityexpert" target="_blank">here</a> to sign up with your Google account.<br />
<br />Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com1tag:blogger.com,1999:blog-5252439617319546118.post-88835811631666034532014-05-12T13:15:00.000+10:002014-05-12T13:15:00.544+10:00Would you buy excess food from restaurants? <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/32123311@N00/502155430" style="margin-left: auto; margin-right: auto;" title="plate scraping by jbloom, on Flickr"><img alt="plate scraping" height="436" src="https://farm1.staticflickr.com/225/502155430_ca46611dde_z.jpg?zz=1" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">Source: <a href="https://flic.kr/p/LnFjf" target="_blank">JBloom</a></td></tr>
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There's a new app in town: <a href="http://www.pareup.com/#pareup" target="_blank">Pareup's</a> plan is to reduce food waste by creating a "mobile marketplace for excess food". The idea behind it is that food retailers often throw food away at the end of each day, sometimes because of safety standards, but sometimes because they need to preserve their brand: some prepped food aren't nearly as good the next day, and quality can diminish super quickly when food is stored overnight. But what if they could make a profit from the excess food?<br />
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Would <i>you</i> buy it?<br />
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<a name='more'></a>Well, it's not a foreign concept in Australia is it? Many food retailers - like those little Japanese kiosks that sell takeaway boxes of pre-made sushi, or those Asian food court stalls that sell stir fries out of a bain-marie - heavily mark down their prices at the end of the day, in a bid to clear out all the excess food that can't be sold the next day.<br />
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I know that I keep a constant lookout for these deals: they are fantastic ways to save some money on the nights that you don't feel like cooking. So maybe the question should be whether it's the kind of app that we'll start seeing in Australia. </div>
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Would an app like this help reduce food waste in the industry here? Or are organisations like <a href="http://ozharvest.org/" target="_blank">OzHarvest</a> and retailers who already partake in this practice doing enough?<br />
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Currently still in its youth, <a href="http://www.pareup.com/#pareup" target="_blank">Pareup</a> has paired up with a few bakeries and coffee shops in New York, hoping to minimise food waste. And that, is a cause that I can get behind. Read the Huffington Post Article <a href="http://www.huffingtonpost.com/2014/05/01/pareup_n_5242130.html" target="_blank">here</a>.<br />
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Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com1tag:blogger.com,1999:blog-5252439617319546118.post-52424598682079755842014-05-09T11:30:00.000+10:002014-05-09T11:30:01.141+10:006 Things to Avoid When Planning Breakfast in Bed<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/dorlino/5025490126" style="margin-left: auto; margin-right: auto;" title="Good breakfast.. by Dorli Photography, on Flickr"><img alt="Good breakfast.." height="429" src="https://farm5.staticflickr.com/4092/5025490126_4d8d43b829_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from <a href="https://flic.kr/p/8E5X8u" target="_blank">Dorli Photography</a></td></tr>
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With Mothers' Day just around the corner, breakfasts in bed are the meal du jour! But hot food on an unstable surface? Excited kids jumping on the bed? Breakfast in bed can be a disaster waiting to happen. Here are 6 things to avoid when planning that perfect breakfast in bed!<br />
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<b>1. Forget to feed everyone else</b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/_sk/2894738978" style="margin-left: auto; margin-right: auto;" title="American Breakfast by Stéphanie Kilgast, on Flickr"><img alt="American Breakfast" height="640" src="https://farm4.staticflickr.com/3260/2894738978_ca0d3afd07_z.jpg?zz=1" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from <a href="https://flic.kr/p/5pNi3J" target="_blank">Stephanie Kilgast</a></td></tr>
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So you bring in a beautiful breakfast to Mom, on a hand-carved wooden tray for one. It gets placed over her lap, and she thanks everyone. She picks up a fork to begin eating...and everyone is staring at her <s>hungrily</s> awkwardly throughout the rest of the meal. Eating alone is not fun! Why not grab a picnic blanket and lay out breakfast for the whole family to have together?<br />
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<b>2. Tall glassware</b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/64141731@N00/6881360686" style="margin-left: auto; margin-right: auto;" title="IMG_3867 by Susan Lucas Hoffman, on Flickr"><img alt="IMG_3867" height="427" src="https://farm8.staticflickr.com/7073/6881360686_431edbb896_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from <a href="https://flic.kr/p/bu5LML" target="_blank">Susan Lucas Hoffman</a></td></tr>
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Maybe you want to include a Mimosa to top off the breakfast tray, or maybe you want to garnish with a long stemmed rose in a tall water glass. Either way, tall glassware filled with liquid is your worst enemy when you're mobile. Tall glassware = high centre of gravity. If you haven't spilled it already while bringing the tray to Mom, it will spill while she's having breakfast. Maybe use a low-ball glass instead? There's also no shame in a covered coffee cup.<br />
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<b>3. Biting off more than you can chew</b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/goron/9641471830" style="margin-left: auto; margin-right: auto;" title="242/365 smoke alarm - loud by Adrian Milliner, on Flickr"><img alt="242/365 smoke alarm - loud" height="640" src="https://farm8.staticflickr.com/7407/9641471830_c8d624b004_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from <a href="https://flic.kr/p/fFZ4EW" target="_blank">Adrian Milliner</a></td></tr>
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It's not nice waking up to a smoke alarm going off. Don't attempt a recipe for the first time on the morning of, with kids and pets underfoot. Not confident about making a hot meal? Yoghurt and fruit parfaits are absolutely acceptable, and something that anyone can throw together! She'll appreciate something executed well more than an imminent disaster being created in the kitchen.<br />
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<b>4. Give her flaky food</b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/stevendepolo/3334462566" style="margin-left: auto; margin-right: auto;" title="Wealthy Bakery Croissant 3-6-09 1 by Steven Depolo, on Flickr"><img alt="Wealthy Bakery Croissant 3-6-09 1" height="427" src="https://farm4.staticflickr.com/3321/3334462566_cd8397e4e2_z.jpg?zz=1" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from<a href="https://flic.kr/p/65DZxU" target="_blank"> Steven Depolo</a></td></tr>
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Buttery, flaky croissants may seem like a fantastic idea for breakfast in bed, but when all the little flakes fly out all over the bed, guess who's the one who needs to clean it up? Besides, she's the one who's going to sleep in the crumbs later that night. And icing sugar? Yikes.<br />
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<b>5. Serve in cookware</b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/chiotsrun/4265432025" style="margin-left: auto; margin-right: auto;" title="Baking in Cast Iron Skillet by Susy Morris, on Flickr"><img alt="Baking in Cast Iron Skillet" height="427" src="https://farm5.staticflickr.com/4037/4265432025_66a10ec619_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from <a href="https://flic.kr/p/7uVskt" target="_blank">Susy Morris</a></td></tr>
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Individual ramekins of baked eggs look beautiful, and the frittata that is baked in the cast iron pan may look like something out of a cookbook, but it's not a good idea to have scalding hot pans and bakeware while having breakfast in bed. See reason #2.<br />
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<b>6. Stress out about it</b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/papazimouris/425862690" style="margin-left: auto; margin-right: auto;" title="Mother & daugther by Dimitris Papazimouris, on Flickr"><img alt="Mother & daugther" height="462" src="https://farm1.staticflickr.com/167/425862690_0b6b811b1f_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from <a href="https://flic.kr/p/DCE9b" target="_blank">Dimitris Papazimoulis</a></td></tr>
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At the end of the day, Mom just wants to hang out and enjoy the company of her family. An easy, relaxed morning is so much more enjoyable than presenting a fabulous breakfast with a tense atmosphere.<br />
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So chill out, and feed yo' momma! Or you know, mother of your children. I'm sure she'll love it.Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com0tag:blogger.com,1999:blog-5252439617319546118.post-20238206465563851372014-05-07T10:00:00.000+10:002014-05-07T10:05:54.680+10:00Mothers' Day (Foodie) Gift Roundup<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjcz__13opNBEoEfdxKTgn5N9qPftQ3dfPhZX6ZaQ72CvT3ITrNR5_nrC9d04s83fQQFYMi9YkpBzVMuLH0VElf1W6d7TrYsQHb7u5zxX77T1v-8p4FkLBZUxa-GLbTYZJOze_zSJ6aJI/s1600/mothersday.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjcz__13opNBEoEfdxKTgn5N9qPftQ3dfPhZX6ZaQ72CvT3ITrNR5_nrC9d04s83fQQFYMi9YkpBzVMuLH0VElf1W6d7TrYsQHb7u5zxX77T1v-8p4FkLBZUxa-GLbTYZJOze_zSJ6aJI/s1600/mothersday.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Mama and me! </td></tr>
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Mothers do so much for us: lovingly and selflessly, and most of the time, thanklessly. And while we all know that Mum shouldn't just be celebrated on one day of the year, we don't always appreciate Mum as much as she deserves it. So if you're wondering what to give the woman who has given you life and an appreciation of good food (and she already has too many mugs), here are some gift ideas that any foodie mum will appreciate.<br />
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<a name='more'></a><b style="font-size: large;">Shopping Basket</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1g_MJMtiyqjZD3vZkqJpMIyf4rBTOZSaKiUT2eN3wcLj0lGv8Ji_iNvs7qy9DPnr85ACUSUi1k5ASSdXioht47BXNEt6bgYvorTZXwcGa8B8IuB836Wpg3idcZtTWXxHS0P9UI1Ggrcg/s1600/IMG_1054b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1g_MJMtiyqjZD3vZkqJpMIyf4rBTOZSaKiUT2eN3wcLj0lGv8Ji_iNvs7qy9DPnr85ACUSUi1k5ASSdXioht47BXNEt6bgYvorTZXwcGa8B8IuB836Wpg3idcZtTWXxHS0P9UI1Ggrcg/s1600/IMG_1054b.jpg" height="640" width="512" /></a></div><br />
Fulfil any foodie's French marketing fantasy by getting her <a href="http://www.themarketbasketco.com.au/" target="_blank">this lovely shopping basket from The Market Basket Co.</a> for all her weekly groceries! Once she slips the soft Moroccan leather handles over her shoulder she can imagine that she's wandering down cobblestone streets, with all her treasures from the markets. It's like making every grocery trip a holiday! Extra points if you put a selection of gourmet food in the basket when you give it to her!<br />
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<b><span style="font-size: large;">Tea Garden in a Box</span></b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.marthastewart.com/sites/files/marthastewart.com/imagecache/wmax-520/ecl/msliving-hires/2012/08_august/in_house_cmyk/good_things/good-things-tea-garden-md108770_vert.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://www.marthastewart.com/sites/files/marthastewart.com/imagecache/wmax-520/ecl/msliving-hires/2012/08_august/in_house_cmyk/good_things/good-things-tea-garden-md108770_vert.jpg" height="640" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;">Source: <a href="http://www.marthastewart.com/912118/tea-garden-box?czone=holiday%2Fspring-celebrations-cnt%2Fcelebration-mother-day&gallery=275133&slide=912118&center=307033" target="_blank">Martha Stewart</a></div></td></tr>
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</div><div class="separator" style="clear: both; text-align: left;">My mum loves gardening, and tea? So if your mum's like mine, why not give her a tea garden in a box? Fill it with aromatic herbs like chocolate mint and pineapple sage, and it ensures that Mum can have an insanely fragrant fresh pot of tea whenever the winter chill strikes! Get the instructions <a href="http://www.marthastewart.com/912118/tea-garden-box?czone=holiday%2Fspring-celebrations-cnt%2Fcelebration-mother-day&gallery=275133&slide=912118&center=307033" target="_blank">here</a>. </div><br />
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<b><span style="font-size: large;">Mason Jar Cookie Mix</span></b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://somethingturquoise.com/wp-content/uploads/2012/11/ST_DIY_Mason_Jar_Cookie_Mix_12oz.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://somethingturquoise.com/wp-content/uploads/2012/11/ST_DIY_Mason_Jar_Cookie_Mix_12oz.jpg" height="640" width="552" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">Source: <a href="http://somethingturquoise.com/2012/11/02/diy-mason-jar-cookie-mix-favor/" target="_blank">Something Turquoise</a></td></tr>
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If your mom is a foodie, she probably makes the best cookies in the world. But you know what the problem with making the best cookies in the world is? That it's not special to you because you know exactly what goes into it! Well why not give mom your special cookies: all the joy of baking, but with some of the mystery left for the joy of eating! Bonus points if you <a href="http://somethingturquoise.com/2012/11/02/diy-mason-jar-cookie-mix-favor/" target="_blank">give these to her</a> accompanied with a cellophane bag of the baked cookies for her to eat <i>right now</i>. Get the instructions <a href="http://somethingturquoise.com/2012/11/02/diy-mason-jar-cookie-mix-favor/" target="_blank">here</a>.<br />
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<b><span style="font-size: large;">Flavoured Salts</span></b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.countryliving.com/cm/countryliving/images/Fh/flavored-salts-recipe-clv1212-xl.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://www.countryliving.com/cm/countryliving/images/Fh/flavored-salts-recipe-clv1212-xl.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">Source: <a href="http://www.countryliving.com/recipefinder/flavored-salts-recipe-clv1212" target="_blank">Country Living</a></td></tr>
</tbody></table><br />
Any foodie worth their salt (heh heh) loves variety, and homemade flavoured salts are a way of combining your creativity with theirs! You're not only providing inspiration, you're providing the building blocks of deliciousness. And these are so easy to make, you don't have to stop at six! Why not include variations like Vanilla salt and Bloody Mary salt? Find the instructions for these flavoured salts from Country Living <a href="http://www.countryliving.com/recipefinder/flavored-salts-recipe-clv1212" target="_blank">here</a>.<br />
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<b><span style="font-size: large;">Hot Chocolate Truffles</span></b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-slHmr15JQmk/TvVPaGZ22oI/AAAAAAAABGw/jcyKASBSy5Y/s1600/IMG_2153.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-slHmr15JQmk/TvVPaGZ22oI/AAAAAAAABGw/jcyKASBSy5Y/s1600/IMG_2153.JPG" height="384" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">Source: <a href="http://www.yourcupofcake.com/2011/12/hot-chocolate-truffles.html" target="_blank">Your Cup of Cake</a></td></tr>
</tbody></table><br />
As much as a food mum would enjoy a box of truffles, can you imagine how mind blowing it would be to give her <i>hot chocolate truffles? </i>Made with a similar method to regular truffles, these sweet morsels can be dropped into a mug of warm milk, providing an instant cup of steaming chocolatey goodness for a winter evening. Want to take it to another level? Why not gift these to her with a bottle of Irish cream! You know it would go perfectly with the 'Best Mum in the World' mug she got from you 5 years ago. You can find the instructions for these truffles <a href="http://www.yourcupofcake.com/2011/12/hot-chocolate-truffles.html" target="_blank">here</a>.<br />
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<b><span style="font-size: large;">Edible Bouquet</span></b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://maggieswine.com/wp-content/uploads/2013/02/Centerpiece_Basil_Dill_Cilantro_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://maggieswine.com/wp-content/uploads/2013/02/Centerpiece_Basil_Dill_Cilantro_1.jpg" height="640" width="620" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">Source: <a href="http://maggieswine.com/2013/08/10/its-that-time-of-year-clip-your-leggy-basil-for-the-perfect-centerpiece-diseno-old-vine-malbec-review/" target="_blank">Maggie's Wine</a></td></tr>
</tbody></table><br />
That bouquet of flowers that you've ordered is pretty and nice smelling and all, but I'm sure that foodie mums would rather have something they can eat. But it doesn't mean that it can't be pretty! Why not gift her with a bouquet of fresh herbs - I bet you that they smell better than the flowers! Find more inspiration <a href="http://maggieswine.com/2013/08/10/its-that-time-of-year-clip-your-leggy-basil-for-the-perfect-centerpiece-diseno-old-vine-malbec-review/" target="_blank">here</a>.<br />
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All gifts aside, I'm sure that all your mum wants is to hang out with her favourite people: her family. So make her that cuppa, and just ask her how she's doing. And don't forget the rest of the year!<br />
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Have a happy Mothers' Day you guys!<br />
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<span style="font-size: x-small;"><i>Note: Tammi from InsatiableMunchies was gifted with a shopping basket from <a href="http://www.themarketbasketco.com.au/" target="_blank">The Market Basket Co.</a> and <a href="http://www.pursuitcommunications.net/" target="_blank">Pursuit Communications</a>.</i></span>Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com0tag:blogger.com,1999:blog-5252439617319546118.post-62224478746266494892014-05-05T15:30:00.000+10:002014-06-02T19:40:26.218+10:00Huevos Rancheros<img alt="IMG_1033" height="427" src="https://farm8.staticflickr.com/7092/14053950903_907666bd0b_z.jpg" width="640" /><br />
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Only one more week to go to Mothers' Day!!!! Any celebration for women seem to involve breakfasts in bed - I know my dad and I have tried on and off over the years - and I was inspired by <i>Cinco De Mayo</i> (which is today! Happy <i>Cinco de Mayo</i> guys!) to share this mexican breakfast - <i>Huevos Rancheros</i>.<br />
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<a name='more'></a><i>Huevos Rancheros</i> refers to a breakfast dish that originated on Mexican farms. Loosely translated, it means "ranch eggs", and is usually sever with a tomato based sauce.<br />
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If you're not a fan of sunny side up eggs, feel free to cook them up any way you (or mom) like them. After all, eggs are in the mouth of the eater!<br />
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<img alt="IMG_1040" height="427" src="https://farm8.staticflickr.com/7377/14030742721_8260133595_z.jpg" width="640" /><br />
<br />
<b>Huevos Rancheros: </b><br />
Serves 6, Prep Time: 30 minutes<br />
<br />
1 red capsicum<br />
1 yellow capsicum<br />
1 clove garlic<br />
2 whole chorizo (250g)<br />
1/2 tsp paprika<br />
1 tin diced tomatoes (400g)<br />
1 tbsp tomato paste<br />
2 tbsp Chipotle Peppers in Adobo Sauce (optional, but highly recommended)<br />
1 can kidney beans (410g)<br />
1 bunch parsley<br />
Salt and Pepper<br />
<br />
to serve:<br />
6 tortillas<br />
3 ripe avocados<br />
100g Paneer<br />
6 eggs<br />
Lemon<br />
<br />
Thinly slice the capsicums, and set aside. Cut half a chorizo into a fine dice, and thinly slice the rest of the chorizo. Reserve the slices. Mince the garlic. Finely chop the stalks of the parsley and reserve the leaves for garnish.<br />
<br />
If using the chipotle, blend the chillies in their sauce into a paste using a food processor. You can also chop these up by hand, but they can, um, leave a lingering spiciness on your hands. Let's just say that the food processor might be a safer option for all. You won't need all of this blend, but it's great to use in other dishes where you might want to impart smoky spiciness.<br />
<br />
In a medium pot, lightly brown the diced chorizo in some oil. Then add the capsicum, parsley stalks and garlic. Over medium heat, fry till the capsicum is soft and lightly browned.<br />
<br />
Add the tomato paste and cook, stirring, for about 2 minutes. Add the tin of tomatoes, and the chipotle/adobo paste, and stir through.<br />
<br />
Simmer the sauce for 15 minutes, adding some water if the mixture gets too thick. Stir occasionally. Then drain and rinse the kidney beans, and add to the sauce. Simmer another 5 minutes.<br />
<br />
While the sauce is simmering, heat the tortillas. You can toast them in a pan, or just pop them in a microwave. Fry off the remaining chorizo slices, and remove from the pan. Using the oil rendered from the chorizo, fry the eggs, sunny side up.<br />
<br />
To serve, place a warm tortilla on a plate, top with some sauce, fried egg, half an avocado (sliced), and crumble over the paneer. You're really meant to use <i>queso fresco</i>, which is a mexican cheese, but I haven't really been able to find it in Sydney. Feta is too strong in taste, so I'm substituting with paneer. Scatter over the chopped parsley leaves, and pop a wedge of lemon on the side.<br />
<br />
--------------------------------------<br />
<br />
I just love that the sauce can be prepared in advance, and even portioned and frozen for a fuss free morning on Mothers' Day. No more burnt toast!<br />
<br />
<script async="" data-pin-color="red" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com3tag:blogger.com,1999:blog-5252439617319546118.post-71800526670049883102014-05-02T16:30:00.000+10:002014-06-02T19:40:52.143+10:00Moo Palo on Rice Noodles (Thai Pork and Mushroom Stew)<img alt="IMG_0866c" height="427" src="https://farm6.staticflickr.com/5553/13959226423_3055196426_z.jpg" width="640" /><br />
<br />
Winter weather puts me in the mood for noodles. There's just something insanely comforting about soft silky noodles steeped in soup or a stew, soaking up all that beautiful flavour.<br />
<br />
I absolutely fell in love with <a href="http://tanoonmai.com/" target="_blank">Tanoonmai</a>'s Bangkok Steamed Noodles when I went the other day, but unfortunately, Chatswood isn't right next door to me, and sometimes you gotta listen when that craving strikes!<br />
<br />
<a name='more'></a>So based on the description from the restaurant - pork and mushroom cooked in a soy based broth - I found this recipe for <a href="http://www.thaifoodmaster.com/ingredient/meats/pork/686" target="_blank">Moo Palo from Thai Food Master</a>. Incredibly, this recipe works soooo well. I was a little worried at first since the broth didn't look quite dark enough, but I'm happy to report that the longer it stews, the darker it gets, and the deeper the flavour.<br />
<br />
Über comforting.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/13936056222" style="margin-left: 1em; margin-right: 1em;" title="IMG_0875 by a_b_normal123, on Flickr"><img alt="IMG_0875" height="640" src="https://farm8.staticflickr.com/7423/13936056222_ce25730fc4_z.jpg" width="427" /></a></div><br />
<b>Moo Palo (adapted from Thaifoodmaster): </b><br />
Serves 8<br />
<br />
1kg Pork Belly, skin on<br />
500g firm bean curd<br />
25g dried shiitake mushrooms (a handful, depending on the size of your mushrooms)<br />
125g palm sugar (substitute with brown sugar in a pinch, but you'll end up with a sweeter product)<br />
3 star anise<br />
3 cinnamon quills<br />
1 tsp Chinese 5 spice powder<br />
2 tbsp Kecap Manis (Sweet Soy)<br />
2 tbsp dark soy sauce<br />
1 tbsp oyster sauce<br />
2 tbsp fish sauce<br />
2kg fresh rice noodles<br />
1/2 bunch coriander<br />
5 cloves garlic<br />
5g peppercorn<br />
pinch of salt<br />
<br />
Chilli, to serve<br />
Bean sprouts, to garnish<br />
Minced garlic, to serve (I use the ones in jars for convenience, but you can mince garlic finely and add it to oil)<br />
<br />
Cut off the leafy ends off the coriander and reserve for garnish. To keep them fresh, place the leafy ends on a damp paper towel, cling wrap it loosely, and put it in the fridge. Scrape the roots clean with a knife, and place into a food processor or mortar and pestle. Roughly chop the garlic, and add it to the coriander, with the peppercorns. Process or pound into a paste.<br />
<br />
Cut the pork belly into 2cm pieces, and mix it into the coriander paste. Leave to marinate for 30 minutes.<br />
<br />
Meanwhile, add the shiitake mushrooms to about a cup of recently boiled water to rehydrate. Let sit for about 15 minutes. Cut the bean curd into pieces roughly 2cmx1cmx2cm, so that it's roughly the same size as the pork belly. Put the bean curd in a container or bowl, cover, and place in the fridge.<br />
<br />
Drain the shiitake mushrooms into another bowl and reserve the liquid. Put the mushrooms in a separate bowl to cool.<br />
<br />
Brown the pork belly in some oil, over high heat, doing this in batches if you have to.<br />
<br />
Set aside, and place the palm sugar in the wok/pot. Over medium heat, caramelise the palm sugar lightly, stirring to ensure that it doesn't burn. DO NOT LET IT BURN!!<br />
<br />
Put the pork belly back into the pot, with all the aromatics - star anise, 5 spice powder, cinnamon quills - and the sauces. Add the reserved mushroom water, and then add enough water to cover the pork belly. Once the shiitake mushrooms are cool enough to handle, slice them. If you are using large shiitake mushrooms, the stalk might be tough and woody, so you might want to remove that. The smaller mushrooms are fine. Add to the pot.<br />
<br />
Cover and simmer for an hour and a half.<br />
<br />
Check the stew every so often, and top it up with more water if you need to. Skim off the top layer of oil every so often. If you'd like, you can leave the oil on, chill the pot once the stew is done (let it cool before you put it in the fridge!), and just take off the solidified fat layer off the top. Add in the firm tofu after the first hour and a half, and then stew for another hour. Remember, the longer you stew it, the darker it gets, and the deeper the flavour!<br />
<br />
When you're ready to serve, place the rice noodles in a colander and sit the colander inside of a bowl large enough to hold it completely. If you've kept your rice noodles in the fridge, they are likely to be as hard as a brick. With the colander <i>inside </i>of the large bowl, start filling it with warm water from a tap. The idea is to gently bring the brick to room temperature to loosen and separate the noodles, without turning the outer layer of noodles into mush.<br />
<br />
Let the noodles sit for about 15 minutes, then lift the colander, tip out the water, and repeat till the noodles are all loosened. Repeat till the rice noodles are separate and silky. Just before serving, run warm water over the noodles and use your fingers and sift through them, making sure that they're not sticking together. Using tongs tend to break up the noodles, giving you small pieces instead of long strands.<br />
<br />
To serve, place some noodles in a shallow bowl, or deep plate, and top with the stew. Place a handful of crisp bean sprouts over the top, a small teaspoon of garlic on the side, and garnish with the coriander leaves and sliced chilli.<br />
<br />
A comforting bowl of noodle and stew to tuck into, and one of those recipes that you can make in a big batch ahead of time! The stew freezes well, so that can be pre-portioned for an emergency lunch. The noodles are best fresh, so just buy small amounts of noodles when you want to eat it.<br />
<br />
So. Addictive.<br />
<br />
<script type="text/javascript" async data-pin-color="red" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js"></script>Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com4tag:blogger.com,1999:blog-5252439617319546118.post-15552178391021592392014-04-30T14:00:00.000+10:002014-04-30T14:00:09.137+10:00Korean Food Crawl, Haymarket<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/14000808825" style="margin-left: auto; margin-right: auto;" title="IMG_1014 by a_b_normal123, on Flickr"><img alt="IMG_1014" height="427" src="https://farm6.staticflickr.com/5096/14000808825_931d51390e_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chilli Chicken with Cheese, Arisun</td></tr>
</tbody></table>
After going on <a href="http://www.insatiablemunchies.com/2014/04/canley-heights-food-crawl-part-1.html" target="_blank">my first official</a> <a href="http://www.insatiablemunchies.com/2014/04/canley-heights-food-crawl-part-2.html" target="_blank">food crawl</a>, I have to admit that I'm hooked. There's just something really exciting - to me anyway - about the prospect of eating a huge variety of dishes with a large group.<br />
<br />
Which is why when<a href="http://www.iatemywaythrough.com/" target="_blank"> Jen of I Ate My Way Through</a> organised a dinner at Naruone for foodies, I leapt at the chance, hoping that this innocent dinner would turn into an epic food crawl.<br />
<br />
After all, when you have foodies together in a group, who knows what will happen?<br />
<br />
<a name='more'></a>First stop: Naruone. Bring me....THE CHICKEN!!!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/13997647491" style="margin-left: auto; margin-right: auto;" title="IMG_1007 by a_b_normal123, on Flickr"><img alt="IMG_1007" height="427" src="https://farm3.staticflickr.com/2936/13997647491_cb03e44e6e_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Half Original, Half Chilli Glazed Fried Chicken, Naruone</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/14000818665" style="margin-left: auto; margin-right: auto;" title="IMG_1004 by a_b_normal123, on Flickr"><img alt="IMG_1004" height="427" src="https://farm3.staticflickr.com/2914/14000818665_967b770fbd_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seafood Pancake, Naruone</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/14001255404" style="margin-left: auto; margin-right: auto;" title="IMG_1009 by a_b_normal123, on Flickr"><img alt="IMG_1009" height="427" src="https://farm3.staticflickr.com/2908/14001255404_e4c80a84f0_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mul Naeng Myeon, Naruone</td></tr>
</tbody></table>
<br />
<a href="http://www.urbanspoon.com/r/70/1596415/restaurant/CBD/NaruOne-Korean-Restaurant-Sydney" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="NaruOne Korean Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/link/1596415/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><br />
<div style="text-align: justify;">
We had the seafood pancake, two orders of <b><i>Mul Naeng Myeon</i></b> - Korean buckwheat noodle in a cold soup - and 2 orders of <b>Korean Fried Chicken</b> - original and chilli glazed. </div>
<br />
<div style="text-align: justify;">
The fried chicken - claimed by some to be the best in Sydney - came out piping hot, with the chilli coating dripping into a sweet syrupy puddle on one side of the plate. Unfortunately, this signature dish was a bit underwhelming to me. Yes, I bit into it with a satisfying crunch, but - and this could be just my luck with the pieces I picked up - the actual chicken meat was on the dry side, and not the juicy moistness that I've come to expect from deep fried chicken. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The surprise for me was the <b><i>Mul Naeng Myeon</i></b>. I usually see two versions of the cold buckwheat noodle dish: <i>Mul Naeng Myeon</i> - with thin slices of beef and cold broth - and <i>Bibim Naeng Myeon </i>- with a spicy chilli sauce. I usually go for the spicy one since I've always had blander versions of <i>Mul Naeng Myeon</i>, but this one was curiously addictive. Skimpy on the beef but generous with the pickled radish, this noodle dish had a tartness that kept me going back for more. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
But we want more fried chicken! So onwards we move. </div>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/13997620772" style="margin-left: auto; margin-right: auto;" title="IMG_1012 by a_b_normal123, on Flickr"><img alt="IMG_1012" height="427" src="https://farm6.staticflickr.com/5229/13997620772_c9198622f6_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salt and Pepper Silverfish, Arisun</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/13977703816" style="margin-left: auto; margin-right: auto;" title="IMG_1021 by a_b_normal123, on Flickr"><img alt="IMG_1021" height="427" src="https://farm6.staticflickr.com/5326/13977703816_df9fa15cb8_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soy Glazed Fried Chicken, Arisun</td></tr>
</tbody></table>
<br />
<br />
<div style="text-align: justify;">
We arrived at Arisun without warning, and they were very nice to actually manage to fit all 13 of us at a long table. It did take about 20 minutes for them to put it together, so we made a quick pitstop at N2 gelato, before heading back for round 2 of the FEASTING!</div>
<div style="text-align: justify;">
<br /></div>
<a href="http://www.urbanspoon.com/r/70/1530299/restaurant/Chinatown/Arisun-Sydney" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><img alt="Arisun on Urbanspoon" src="http://www.urbanspoon.com/b/link/1530299/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><br />
<div style="text-align: justify;">
We ordered the <b>Soy Glazed Fried Chicken</b>, the <b>Chilli Chicken with melted cheese</b>, and the <b>Salt and Pepper Silverfish</b>. The soy chicken gave me that satisfying crunch with juicy interior that I was looking for at Arisun. The glaze was just sticky enough to coat the exterior of the chicken, and lending it a very attractive sheen, but wasn't enough to make it teeth-stickingly hard to eat, like caramel. The chilli chicken was also similarly satisfying - pieces of tender chicken were coated in spicy chilli sauce, and covered with stretchy, melty mozzarella. Not quite as spicy as <a href="http://www.insatiablemunchies.com/2013/10/jeans-chilli-chicken-eastwood.html" target="_blank">Jean's Chilli Chicken</a> at Eastwood, but just enough to cause that slow burn that is so SO good. I really like that the chicken was already in bite sized pieces - meaning that you don't need to worry about getting a large, awkward mouthful while trying to have a conversation. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
At this point, it seemed like a pretty good idea to move on to dessert. <a href="http://meetfresh.net/" target="_blank">Meetfresh</a> was first suggested - but they were too packed to accommodate such a large group - then we considered <a href="http://www.zenqdesserts.com.au/menu_list.html" target="_blank">ZenQ</a>. But a walk down Sussex street made the final decision for us - there were large, unoccupied tables which we could commandeer at <a href="http://www.kanzi.com.au/" target="_blank">Kanzi</a>, and so that's where we stopped. </div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/14020997193" style="margin-left: auto; margin-right: auto;" title="layout by a_b_normal123, on Flickr"><img alt="layout" src="https://farm8.staticflickr.com/7412/14020997193_b3e535bb90_c.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clockwise from top: Honey Toast, Melon Bing Soo, Shaved Ice with Fruit, Kanzi Fashion Cafe</td></tr>
</tbody></table>
<br />
<a href="http://www.urbanspoon.com/r/70/1825573/restaurant/Sydney/Chinatown/Kanzi-Fashion-Cafe-Haymarket" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Kanzi Fashion Cafe on Urbanspoon" src="http://www.urbanspoon.com/b/link/1825573/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><br />
<a href="http://www.kanzi.com.au/" target="_blank">Kanzi</a> is part clothing store, part cafe. Located right below Golden Century - I was seriously considering getting an order of suckling pig - this little store features eclectic furniture and a selection of adorable cakes and sweets.<br />
<br />
Oh, and did I mention the free wifi?<br />
<br />
We ended up ordering the <b>Honey Toast</b>, the <b>Melon Bing-soo</b>, and the <b>Shaved Ice with Fruit</b> to share between all of us. The <b>Melon Bing-soo</b> was an instant hit - with a mountain of melon balls piled high on shaved ice, covered in condensed milk, topped with creamy vanilla ice cream, and supplemented with a honeydew flavoured popsicle shoved attractively into its side. Sweet, cloying, and yet strangely refreshing, this dessert was definitely made to be shared. The <b>Honey Toast</b> was a hidden gem - the toast wasn't overly thick, so the honey soaked it all the way through, but you also didn't feel like you were just eating spoonfuls of honey. Coupled with a few pieces of tart strawberries and creamy ice cream, the Honey Toast ended up being more my speed than the other dishes.<br />
<br />
A big thumbs up to Jen of <a href="http://www.iatemywaythrough.com/" target="_blank">I Ate My Way Through</a> for the superb organisation of this Meetup. I got to meet so many other foodies, and had so much fun!!<br />
<br />
Can't wait till the next one!!Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com101 Dixon Street, Sydney NSW 2000, Australia-33.8773438 151.20378240000002-33.880753299999995 151.19873990000002 -33.8739343 151.20882490000002tag:blogger.com,1999:blog-5252439617319546118.post-68267341150373874912014-04-28T15:30:00.000+10:002014-04-28T21:35:47.833+10:00Test Kitchen: Shaved Brussels Sprouts With Walnuts, Lemon and Parmesan<a href="https://www.flickr.com/photos/insatiablemunchies/13933003261" title="IMG_0849 by a_b_normal123, on Flickr"><img alt="IMG_0849" height="427" src="https://farm6.staticflickr.com/5337/13933003261_9d9fb0e54a_z.jpg" width="640" /></a><br />
<br />
Y'all know that I absolutely LOVE testing and posting up recipes on the blog, but I'm sure it's not as obvious that each recipe that I put up goes through hours of research, testing, a myriad of different versions, and agonising decisions regarding how it should look.<br />
<br />
I usually start with either a craving or ingredients that I have in my kitchen, and then do tons of research to try and find interesting things to create with it. Sometimes I try out a pre-written recipe to start off with, or sometimes I start throwing things together and go from there.<br />
<br />
Well, once in a while, a recipe just doesn't go quite right, or just plum doesn't work out the way you want it to!<br />
<br />
<a name='more'></a>Recently, I had bought a whole bunch of brussels sprouts on special at the green grocers, but had some left over after <a href="http://www.insatiablemunchies.com/2013/04/what-i-ate-brussel-sprouts.html" target="_blank">using them as part of a roast</a>. So what now?<br />
<br />
I found <a href="http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2008/8/shaved-brussels-sprouts-with-walnuts,-lemon-and-parmesan/" target="_blank">this nice looking idea on Gourmet Traveller</a> - a simple salad of shaved brussels sprouts, with toasted walnuts to add depth, parmesan to add flavour, and just lemon juice to dress it. Some versions of this recipe online also had olive oil to add moisture.<br />
<br />
So of I went, to shred those tiny cabbage-looking sprouts. I do love a good slaw, in many variations, so I was similarly excited about this particular salad. After all, in my research, there were many who described it as a more delicate cabbage-y flavour.<br />
<br />
Well, no matter what I did, this salad was dry, and had a somewhat astringent after-quality to it. Even adding olive oil didn't do much in terms of lubrication. The brussels sprouts themselves had a light, peppery quality to it, similar to rocket, and that went quite well with the toasted walnuts and parmesan. But I couldn't quite get around the texture issue. Adding more lemon juice made it super sour and seemed to accentuate the dry texture, and adding more parmesan just made it worse.<br />
<br />
In all, it was a promising recipe, but didn't quite work out.<br />
<br />
How about you? Have you had any disappointing recipes that you couldn't quite figure out?Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com2tag:blogger.com,1999:blog-5252439617319546118.post-66724873007331509792014-04-25T07:15:00.000+10:002014-04-25T07:15:00.173+10:00Fully Loaded Truffle Accented Hasselback Potatoes<a href="https://www.flickr.com/photos/insatiablemunchies/13935195651" title="IMG_0975 by a_b_normal123, on Flickr"><img alt="IMG_0975" height="427" src="https://farm8.staticflickr.com/7454/13935195651_cfee89b1d3_z.jpg" width="640" /></a><br />
<br />
Who doesn't love fully loaded potato anything?! Roasted potatoes gives us such a beautiful, comforting, starchy base that it just begs to be loaded up with a myriad of toppings to add to the awesomeness!<br />
<br />
Roasted potatoes can take many forms - you can have anything from the classic cut potatoes, the funky smashed chats for maximum crispy surface areas, to the fancy looking but very simple Hasselback potatoes!<br />
<br />
<a name='more'></a>Very simply, a hasselback potato is a potato that's sliced thinly, but not all the way through, so you get an accordion-like fanning effect. This is best done on long, oval shaped potatoes, but if your potato is circular, you can do what I did, and just cut it in half. Upon roasting, these thin layers crisp up and fan out, much like conjoined potato chips, and creating a stunning look to what might have otherwise been your plain ol' roast potatoes.<br />
<br />
<a href="https://www.flickr.com/photos/insatiablemunchies/13935186351" title="IMG_0982 by a_b_normal123, on Flickr"><img alt="IMG_0982" height="427" src="https://farm8.staticflickr.com/7230/13935186351_66346aa3cc_z.jpg" width="640" /></a><br />
<br />
For these, I decided to load it up and make it a little more special. Inspired by hasselback potatoes that I'd seen at <a href="http://www.victorchurchill.com/" target="_blank">Victor Churchill</a>, I decided to try my hand at a salami and cheese stuffed hasselback potatoes.<br />
<br />
<b>Fully Loaded Hasselback Potatoes: </b><br />
<br />
1 kg roasting potatoes<br />
100g gruyere cheese<br />
150g thinly sliced mild salami<br />
2 tsp truffle oil<br />
2 tsp dried mixed herbs<br />
50g butter (or garlic butter, whichever you prefer)<br />
Oil<br />
Salt and Pepper<br />
Wooden disposable chopsticks or an old wooden spoon<br />
<br />
Preheat the oven to 180C, fan forced.<br />
<br />
Halve the potatoes lengthways (I was using circular potatoes) or lay longways on a chopping board. Using a pair of chopsticks on either side of the potato (or lay whole potato in a wooden spoon as a guide), slice down into the potatoes, leaving the very bottom intact. I found that slicing down with the wooden chopsticks on either side really helped.<br />
<br />
When you've finished cutting the potatoes, just give them a quick rinse under running water, making sure to fan out the slices gently with your thumb. This will help the slices not stick together as it roasts.<br />
<br />
Then lay out the potato on a roasting tray, and drizzle some oil over (I used vegetable). Add your salt and pepper, and dot evenly with butter and sprinkle over the dried herbs. You can also use herbed butters instead if you have any on hand - I keep a steady supply in my freezer when I harvest herbs from my garden. Season liberally with salt and pepper, and roast till the potatoes are mostly cooked. Mine took about 30 minutes, but it can vary depending on the size of your potatoes.<br />
<br />
While the potatoes are roasting, cut up your salmi into manageable pieces that you can slide in-between the layers. Mine were cut into 9 pieces - a third across and vertically.<br />
<br />
You'll see the slices start fanning out slightly, and once the potatoes are mostly cooked - all you need to do is melt the cheese after this - take the potatoes out of the oven. If you're preparing this in advanced, you can cool the potatoes at this point and warm it up when you're ready to serve.<br />
<br />
Then, using a bread knife to help you, slide the salami slices in-between the fanned out slices in your potato. You don't have to do all of them - I know it can be extremely tedious - I just started in the middle and added some either way. You can make them as stuffed as you choose.<br />
<br />
Then finely grate the gruyere over the top of it, and put back into the oven to melt the cheese, and slightly crisp the edges of the salami.<br />
<br />
Once it's done to your liking, remove the potatoes from the oven, and while it's hot, drizzle the truffle oil over and serve immediately. Feel free to add an extra grate of pepper if you'd like. And don't forget the crispy bits of melted gruyere that is certain to be on the bottom of the tray!!! I just love how they look like lacey bits of cheese.<br />
<br />
And there you have it, an impressive looking side to any roast lunch or dinner, made special with just a little bit of love.Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com1tag:blogger.com,1999:blog-5252439617319546118.post-78129766715983773032014-04-23T16:00:00.000+10:002014-04-25T10:30:55.280+10:00Chambers Fine Coffee & Wine Bar, Rhodes<a href="https://www.flickr.com/photos/insatiablemunchies/13933627521" title="IMG_0993 by a_b_normal123, on Flickr"><img alt="IMG_0993" height="427" src="https://farm3.staticflickr.com/2927/13933627521_755358df78_z.jpg" width="640" /></a><br />
<br />
Have you seen a sadder burger?<br />
<br />
We had taken a long walk to Rhodes and were starving. <a href="http://ribsandburgers.com.au/" target="_blank">Ribs and Burgers</a> had been on my list of places to try for a long while, but some how - yes I know I've been living under a rock - I completely forgot that it was Good Friday, and that just about everywhere was closed for the holiday.<br />
<br />
But we wanted ribs, and we wanted burgers, and WE WANTED IT NOWWWWWW.<br />
<br />
So we decided to try <a href="https://www.facebook.com/chambersfinecoffee" target="_blank">Chambers Fine Coffee and Wine Bar,</a> which also had ribs and burgers on the menu.<br />
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<a name='more'></a><br />
The interior was clean and modern, and seemed like a fun little place to dine at. The weather was beautiful, so the tables and chairs that were set up on the side walk were also great options. There was a selection of pastry and breads very nicely laid out, and it gave me a good feeling about the place.<br />
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<a href="https://www.flickr.com/photos/insatiablemunchies/13933633571" title="IMG_0991 by a_b_normal123, on Flickr"><img alt="IMG_0991" height="427" src="https://farm3.staticflickr.com/2899/13933633571_726b644d6d_z.jpg" width="640" /></a><br />
<br />
Well sometimes, feelings are not meant to be trusted. We were there for lunch, so we ordered the beef burger ($22) and the beef ribs ($22). The price was a bit steep for a burger, in my opinion, but we really had a hankering for burgers so we went ahead with it. Boy, were we in for a shock.<br />
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The burger came, a lone patty in a bun. We first looked for the cheese, and found a wafer-thin layer melted onto the top half of the brioche bun. The burger patty had just enough flavour for a patty, but there was really nothing else to help it along. No onions, no sauce, no nothing. WHERE IS THE REST OF MY BURGER???<br />
<br />
But we picked it up anyway and tried to give it a chance.<br />
<br />
Halfway through the burger, the ribs arrived.<br />
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<a href="https://www.flickr.com/photos/insatiablemunchies/13933622382" title="IMG_0999 by a_b_normal123, on Flickr"><img alt="IMG_0999" height="427" src="https://farm8.staticflickr.com/7163/13933622382_6fcb5e1ea7_z.jpg" width="640" /></a><br />
<br />
The ribs were tender, but pretty naked except for a thin squeeze of barbecue sauce, rather than the crusty glaze that I had been expecting, you know, because it's RIBS.<br />
<br />
But the cherry on top of the bad bad icing was the chips. CHIPS that are meant to be heavenly, crisp hot morsels of salted potato at its best. Instead, what we got was pallid, pale, flaccid, and limp bits of what looked like boiled potato. Boiled strips of potato that should've been so satisfying. Add to that a blah salad on the side, and you've got two very frustrated diners. And the fries were consistent across the burger AND the ribs. so it wasn't a 'bad batch'.<br />
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It also didn't help when we heard the table next to us making similar complaining noises.<br />
<br />
To top it all off, we had a bucket holding our cutlery and serviettes. We had two sets given to us - one each. We had kept one of the serviettes in the bucket because it was a windy day, together with one of the cutlery sets - we were eating the burger with our hands, but were planning to use the remaining set to try the salad with. In the middle of this shocking lunch, the remaining cutlery set and serviette was just taken from our table, and deposited at another one. Without any warning!!!!! So we were left to share the one remaining serviette between our two dirty hands.<br />
<br />
Seriously????<br />
<br />
We <i>did</i> plan to order coffee at the end of the meal to take with us, but after the experience, we gave up and just walked away. Needless to say, this is not something I'd pay to go through again.<br />
<br />
No.<br />
<br />
<a href="http://www.urbanspoon.com/r/70/1830111/restaurant/Sydney/Chambers-Fine-Coffee-Wine-Bar-Rhodes"><img alt="Chambers Fine Coffee & Wine Bar on Urbanspoon" src="http://www.urbanspoon.com/b/link/1830111/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com87 Rider Boulevard, Rhodes NSW 2138, Australia-33.831488 151.08640000000003-60.2788215 109.77780600000003 -7.3841545000000011 -167.605006tag:blogger.com,1999:blog-5252439617319546118.post-65259010150564489692014-04-21T09:38:00.000+10:002014-04-21T09:49:08.584+10:00Dainty Dumpling House, Rhodes<a href="https://www.flickr.com/photos/insatiablemunchies/13945034923" title="IMG_1000 by a_b_normal123, on Flickr"><img alt="IMG_1000" height="412" src="https://farm4.staticflickr.com/3694/13945034923_b04f84ddd3_z.jpg" width="640" /></a><br />
<br />
Sydney certainly has no lack of dumpling joints. From <a href="http://www.dintaifungaustralia.com.au/" target="_blank">Din Tai Fung</a> to <a href="http://www.newshanghai.com.au/" target="_blank">New Shanghai</a> to <a href="http://www.tosau.com.au/" target="_blank">Taste of Shanghai</a>, a craving for dumplings need never go unsatisfied. <br />
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So when a new dumpling place opens up. it certainly needs something to set itself apart.<br />
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<a name='more'></a><a href="http://www.daintydumplinghouse.com.au/" target="_blank">Dainty Dumpling House</a> in Rhodes has recently opened to a constant crowd, especially when compared to the other eateries that sit in the same strip. While the menu isn't as extensive as some other Chinese restaurants, it definitely has an interesting enough range, with a couple of special items put in.<br />
<br />
Like their signature 7-colour <i>Xiao Long Bao, </i>$9.80.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/13945428464" style="margin-left: auto; margin-right: auto;" title="IMG_1002 by a_b_normal123, on Flickr"><img alt="IMG_1002" height="427" src="https://farm8.staticflickr.com/7452/13945428464_25522c1d7e_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clockwise from top: Original, squid ink, spinach, taro, chilli, carrot, beetroot (centre)</td></tr>
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<br />
First of all, IT'S SO CUTE!!! I love the presentation, and it really shows how something so simple can really grab your attention. The coloured skins are filled with the traditional pork filling, with hot soup that spills out on the first bite.<br />
<br />
As far as flavour goes, the dumplings are what you'd expect: a soft wrapper filled with a tasty pork filling and soup. The different coloured wrappers only provide a very subtle difference between the dumplings, but not enough to notice unless you're actually looking for it. Great to order for the novelty, but not entirely worth the extra dollar (or three, over lunch) for the flavour.<br />
<br />
The service can be a bit brusque - when we were there, the guy at the counter seemed bored out of his mind - and there is a $0.30 charge on all card transactions, and public holidays attract a $2.50 surcharge. Doesn't exactly inspire me to travel back there for the food - especially there are so many other places popping up every day - but I wouldn't mind dropping back in for a quick lunch if I'm in the area.<br />
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<a href="http://www.urbanspoon.com/r/70/1816890/restaurant/Sydney/Dainty-Dumpling-House-Rhodes"><img alt="Dainty Dumpling House on Urbanspoon" src="http://www.urbanspoon.com/b/link/1816890/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com5tag:blogger.com,1999:blog-5252439617319546118.post-20234461740641525492014-04-09T21:44:00.000+10:002014-04-09T21:44:18.793+10:00Tan Viet, Eastwood<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.flickr.com/photos/insatiablemunchies/13590514633" style="margin-left: 1em; margin-right: 1em;" title="IMG_0994 by a_b_normal123, on Flickr"><img alt="IMG_0994" height="640" src="https://farm8.staticflickr.com/7013/13590514633_46174a8a18_z.jpg" width="427" /></a></div>
<br />
Tan Viet has been synonymous with crispy chicken for quite some time, and with good reason! With outlets at Cabramatta and Canley Heights, they provide chicken that is crispy not crispy because of any 'aids' like batters or breadcrumbs, but from it's own...chickenyness.<br />
<br />
Naturally, when restaurants in Australia seem to thrive on variety - have you seen Asian restaurants with a menu as long as your arm? - I just had to find out how anyone has managed to specialise in a particular thing to such a degree.<br />
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<a name='more'></a><br />
If you go at dinner time, there is usually a loooooong queue out the door. Sometimes I wonder if the whole of the Eastwood population is split between them, and Pho Nam Viet next door. Thankfully, the turnover is super quick, and harried looking staff usher you to a table where you're sitting elbow to elbow with the other diners.<br />
<br />
More atmosphere!<br />
<br />
I ended up ordering the crispy chicken with tomato rice, which came with a side of pickles. On a personal level, this meal is large enough for two small meals, when I'm not particularly ravenous. I absolutely love LOVE the pickles - they remind me of dinners out with my family as a kid, where small plates of the same pickles come out before the meal. The chicken was suitably crispy, as expected, and the rice? Well, it was okay, but I don't think it added thaaaaat much to the meal.<br />
<br />
The service can be a bit brusque, especially when it gets busy. In my experience, they've been efficient, though not particularly friendly. Which is fine by me, since I'm not one for an excess amount of chitchat anyway.<br />
<br />
<a href="http://www.urbanspoon.com/r/70/1776041/restaurant/Sydney/Tan-Viet-Noodle-House-Eastwood" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Tan Viet Noodle House on Urbanspoon" src="http://www.urbanspoon.com/b/link/1776041/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>The only downside was that when I asked what the price was if I were to place a larger order of just chicken - a cheat's way to a dinner party - and I was told that the price of the chicken would stay the same, which is a good $8+ per piece. Not exactly the most economical way to add to a dinner party methinks.<br />
<br />
But otherwise, Tan Viet is great for a weekday lunch or dinner, especially if you're after something fast and delicious!<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com6tag:blogger.com,1999:blog-5252439617319546118.post-74110848978767596692014-04-06T14:50:00.000+10:002014-04-10T06:44:59.446+10:00Bread-ucation!! <style>
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Bread is one of those things - you're not guaranteed a result even if you are given the recipe. It takes technique, with the right recipe and the right conditions, to achieve the fluffy interior and crusty exterior that is the holy grail of white bread.<br />
<br />
I've dabbled with bread on and off over the years, but I knew that I would absolutely get back to figuring this culinary puzzle out if it was the last thing I did!!<br />
<br />
<a name='more'></a>The biggest thing that I had to get over was the thought that baking bread, unlike some other baked goods, is not a game of precision, but a game of ratios. Even as you gather your ingredients, there are variables - flour that is the correct type and the correct brand might not be the same flour all over the world or even all year round!<br />
<br />
So my experiments started with my food processor and the absolute basic ingredients of bread - flour, yeast, honey (or sugar, to feed the yeast) and water. I knew that 500g of strong flour (if you'd like to read more about why strong flour, click <a href="http://mycrazyguide.com/lifestyle/food/my-crazy-guide-to-flour/" target="_blank">here</a>!) needed about 2 flat teaspoons of instant dried yeast, so for my 2 cups of flour - about 340g isn - I sprinkled over 1.5 teaspoons of instant dried yeast. 1 tablespoon of honey went in to feed the yeast, and enough water to make a slightly tacky dough - about 200ml.<br />
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Having enough water is more essential to the bread than you think - if there isn't enough water to make a slack dough, you don't have enough moisture to get that lovely network of gluten strands, which means a dense bread. No good. To an extent, it's even better to have it slightly too wet and slowly sprinkle over some flour, than to have too dry a dough and try to work moisture into the dough later.<br />
<br />
At this point, I got the bread to the stage of a crusty french style loaf - slightly chewier with more of a bite, but still with a soft interior that is very pleasant to eat. It also had a slightly thicker crust, more like a baguette than a loaf.<br />
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<iframe allowfullscreen="" frameborder="0" height="640" src="http://distilleryvesper9-17.ak.instagram.com/2d134218925211e3aee812d648911e79_101.mp4" width="640"></iframe><br />
<br />
So how do you add softness? Oil!<br />
<br />
Oil prevents some of the gluten formation, leaving more delicate strands and a softer loaf. However, oil also inhibits yeast activity, lengthening your proving time.<br />
<br />
So with that in mind, I tweaked my recipe some more, and finally arrived at the bread recipe that I have today!<br />
<br />
<b>White Bread (Food Processor Method):</b><br />
Makes 5 small dinner rolls or one large loaf<br />
<b><br />
</b> 2 cups of strong flour (plus optional 2 tbsp strong flour)<br />
1.5 tsp instant dried yeast<br />
3 tbsp oil<br />
1 tsp salt<br />
1.5 tbsp honey<br />
200ml (ish) warm water<br />
Clean spray bottle with drinking water<br />
<br />
I started with 2 cups of strong flour in my food processor. Over that I spinkled the 1.5 teaspoons of dried yeast, 3 tablespoons of oil, 1.5 tablespoons of honey (adding the oil before the honey allows you to use the same spoon easily) and finally the teaspoon of salt.<br />
<br />
I readied about a cup of warm water from the tap- I gauged it by imagining a warm bath. If you're happy being in that temperature of water, so will your yeast! - and started the food processor. Now you won't need the whole cup, but it's good to have more water ready before you begin.<br />
<br />
With the food processor running, stream in the water into the chute. You want the flour mixture to not only ball up, but to also stick to the food processor slightly. Not quite a paste, but you want it a touch past tacky.<br />
<br />
Once the dough is wet enough, add in a tablespoon of flour back into the mix, just so that the dough just starts coming away from the sides of the processor. You don't want it to be completely dry - you want it such that the dough will still stick to the blades, but some away from the processor bowl.<br />
<br />
Then, lightly flour the bench with the last table spoon of flour, and turn out the dough onto the flour. With floured hands - or oiled hands - lightly knead the supple dough for about a minute. Yes. A minute!<br />
<br />
Then place into a lightly oiled container or bowl, and cover with either oiled cling wrap or a damp tea towel. Place into a COLD oven, and place a little saucepan of hot water underneath to help it along. Close the oven door and let the dough prove till it has doubled in size. (about 30-40 minutes, depending on the weather)<br />
<br />
When the dough is ready, place a piece of baking paper on a cookie sheet and shape your dough to whatever you'd like. or you can roll the whole thing into a long roll and it will fluff back up into a rustic loaf. (About 40 minutes)<br />
<br />
Now partially fill a sink with hot water and place the tray over the top of the sink - not <i>in </i>the water, but above it - and cover the loaf with a damp clean tea towel.<br />
<br />
Preheat the oven to 210C, and wait till the dough doubles in size again. The heat from the oven should help your dough prove a little quicker. If the dough hasn't proved enough in this second proving, then the bread will end up dense.<br />
<br />
Once the oven is preheated, check the dough. It should be done. Then lift the tea towel and dust the top of your bread with some flour. Now add slashes to your bread. These slashes act as two things - it creates some give in your loaf as the water content turns to steam and expands, and it also makes it look rustic and pretty! Lift the tray and ready your spray bottle. In one movement, place the tray into the middle rack of the oven and mist the bread loaf. The steam will create a nice crust on the outside.<br />
<br />
Close the oven and lower the temperature to 200C. Bake till your bread is a light golden brown. A large loaf takes about 15 minutes or so, and a smaller roll can take as little as 6 minutes. Just don't walk away for too long! Then, open the oven briefly and fan some air in. The sudden ventilation will help the crust crackle.<br />
<br />
Then close the oven and finish baking your loaf to a dark golden brown. Take it out and rest it on a heat protected surface for about 5 minutes before serving. Watch out for the steam!<br />
<br />
Now I know it's a long recipe, but I promise you that it's worth it - freshly baked bread has now replaced commercial bread in my household. If you are a bit short on time, feel free to finish the first proving and shaping the night before. Then simply finish the second proving in the fridge - the dough will continue proving, but just slowly. Then take it out the next morning and let it get to room temperature while the oven is heating up. Et voila! Easy brunch!<br />
<br />
What are your favourite bread recipes? Have you had any challenges so far?Anonymoushttp://www.blogger.com/profile/06792310927213839050noreply@blogger.com2tag:blogger.com,1999:blog-5252439617319546118.post-56784780230051790982014-04-02T16:15:00.000+11:002014-04-03T09:07:39.828+11:00Canley Heights Food Crawl, Part 2<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/13534522774" style="margin-left: auto; margin-right: auto;" title="IMG_0935 by a_b_normal123, on Flickr"><img alt="IMG_0935" height="427" src="https://farm8.staticflickr.com/7111/13534522774_2f5490fafb_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Goodness gracious great bowls of noodles! 1.5kg Pho Challenge at Huong Xua</td></tr>
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Three restaurants down, and three to go in the <a href="http://www.insatiablemunchies.com/2014/04/canley-heights-food-crawl-part-1.html" target="_blank">epic food crawl</a> with <a href="http://www.noodlies.com/" target="_blank">Thang</a>, <a href="http://www.ifat23.wordpress.com/" target="_blank">Isaac</a>, <a href="http://www.milkteaxx.blogspot.com/" target="_blank">Amy</a>, <a href="http://cookingcrusade.com/" target="_blank">Christine</a>, <a href="http://jeroxie.com/addiction/" target="_blank">Jeroxie</a> and <a href="http://foodiesagenda.com/" target="_blank">Kate</a>! At this point, we're starting to breathe more heavily, and feeling that fullness that comes with a satisfying meal.<br />
<br />
But are we done? NEVER!!!<br />
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<a name='more'></a>We mosey along two doors down to <i>Huong Xua</i> - which means 'fragrant home' - home to the 1.5kg pho challenge.<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/13534297943" style="margin-left: auto; margin-right: auto;" title="huongxua by a_b_normal123, on Flickr"><img alt="huongxua" height="640" src="https://farm8.staticflickr.com/7213/13534297943_bb1ba30433_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clockwise from top: Huong Xua signboard, poached chicken served with herbed salt and pepper and lemon, 1.5kg pho challenge, pork in betal leaf, deep fried spring rolls. </td></tr>
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But before we talk about the massive bowl of deliciousness, <i>Huong Xua</i> very nicely brought out other plates of food that were chef's recommendations. Their cuisine is very much more that of Northern Vietnam, with lighter, more delicate flavours, as opposed to the hard-hitting flavours of the South.<br />
<br />
<a href="http://www.urbanspoon.com/r/70/1727416/restaurant/Fairfield/Huong-Xua-Vietnamese-Restaurant-Sydney" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Huong Xua Vietnamese Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/link/1727416/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><br />
Their <b>deep fried spring rolls</b> uses rice paper instead of egg wrappers, causing it to puff up in a way that reminds me of the most delicate of pork rinds. Carrot and woodear mushrooms add texture to the filling, and the <s>dipping</s> dunking sauce provided was so much lighter and thinner than most Southern Vietnam sauces that I've been exposed to, and contained pickled radish and carrots.<br />
<br />
The <b>poached chicken</b> reminded me of the Hainanese Chicken that is signature to Singapore, except that it was much leaner and more delicately flavoured. The typical accompaniment to this dish is a wedge of fresh lemon, and a salt, pepper and herb mixture that is deceiving in its simplicity. The salt had a dill aroma to it, bringing out facets of poached chicken I've never tasted before. There's something curiously comforting about it. If you prefer, you can also get a ginger sauce to go with your chicken instead.<br />
<br />
But the main attraction has got to be the <i>Pho</i> challenge.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/13534296353" style="margin-left: auto; margin-right: auto;" title="phochallenge by a_b_normal123, on Flickr"><img alt="phochallenge" height="640" src="https://farm8.staticflickr.com/7384/13534296353_f5e4d4301f_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Thang from <a href="http://www.noodlies.com/" target="_blank">Noodlies</a></td></tr>
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500g of beef is first stir-fried with celery, garlic and onion for flavour, then added to 500g of flat rice noodles, and then topped with hot beef broth. The bowl is larger than the size of my face - and I have a pretty wide face - and I can't stress how much food it <i>actually</i> contains. For reference, an average Australian portion of food is about 750g. So this bowl could probably feed a small family.<br />
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If you think you can down this bowl of <i>Pho</i> - all the ingredients <i>and </i>soup - in 11 minutes, you get to eat for free, and keep the bowl! The current record's for 6 minutes, so good luck with it!! I believe in you!!!<br />
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And just when we felt like we couldn't eat a single bite more, we headed down to <a href="http://www.chiandco.com.au/" target="_blank">Chi and Co</a>. The concept behind Chi and Co. is that the owners wanted to bring the trendy style of Surry Hills to the west, and offer something that is a bit different to the rest of Canley Heights. They offer a fusion of Thai, Malaysian and Vietnamese cuisine, and have built up the restaurant in an old industrial warehouse, keeping the original exposed brick walls and open ceiling. Trés chic!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/13534307923" style="margin-left: auto; margin-right: auto;" title="chiandco1 by a_b_normal123, on Flickr"><img alt="chiandco1" height="640" src="https://farm8.staticflickr.com/7366/13534307923_7a00eef474_z.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clockwise from top: sign that greets you as you enter the front door, Seared Scallops, Chi Chi's Tapioca Shot, Pulled Beef Slider, Spanner Crab on Betal Leaf</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/insatiablemunchies/13534197925" style="margin-left: auto; margin-right: auto;" title="chiandco2 by a_b_normal123, on Flickr"><img alt="chiandco2" height="359" src="https://farm8.staticflickr.com/7033/13534197925_5706e1aff3_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clockwise from left: Lemon and Thai Basil Cocktail, Mocktails, Lychee-tini, Liquid Pavlova</td></tr>
</tbody></table>
One step into this trendy bar and you're instantly transported to Surry Hills. It was like teleportation travel it was so cool. We were first welcomed with a variety of drinks, fruity and nicely balanced. Well, from what I can tell from my little sip of each. The most interesting of the drinks to me had to be the Lychee-tini. A sweet lychee liquor fills the bottom of the glass, topped with a fragrant foam on the top. And you know me, I love a good foam.<br />
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<a href="http://www.urbanspoon.com/r/70/1710221/restaurant/Sydney/Fairfield/Chi-and-Co-Chi-Chi-Canley-Heights" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Chi and Co. (Chi Chi) on Urbanspoon" src="http://www.urbanspoon.com/b/link/1710221/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>And because there were some of us who couldn't drink - *ahem* me included - they also very generously presented us with a selection of cocktails as well.<br />
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I had the <b>Coco loco, </b>which had fresh coconut, lychees and strawberries. Even though I don't like coconut flavoured things, I absolutely LOVE fresh coconut and coconut juice. And this was absolutely my kind of Mocktail. Refreshing and not too sweet, this was actually quite thirst-quenching, which helped immensely all the food that we've eaten so far.<br />
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There were also the bite sized cuteness on plates! The <b>Spanner Crab on Betal Leaf</b> had a rich toasty coconut sauce over the top that slightly masked the natural sweetness of the crab, but was still quite morish. The <b>Grilled Scallops</b> nicely showcased fresh juicy scallops, and the <b>Pulled Beef Sliders</b> used tender wagyu beef sandwiched between soft, fluffy sweet <i>mantou</i> buns to create an interesting fusion of cultures and flavours. The <b>Tapioca Shots</b> were creamy, and the palm sugar syrup over the top made it rich and sticky sweet. Perfect to finish a meal if you have a sweet tooth.<br />
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At this point, we were rolling along, clutching our full bellies. But there was one more stop to go, and being full will not stop us!<br />
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<a href="https://www.flickr.com/photos/insatiablemunchies/13534515464" title="holybasil by a_b_normal123, on Flickr"><img alt="holybasil" height="480" src="https://farm8.staticflickr.com/7186/13534515464_4ee4dd0f1b_z.jpg" width="640" /></a><br />
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<a href="http://www.urbanspoon.com/r/70/1479011/restaurant/Sydney/Western-Suburbs/Holy-Basil-Canley-Heights" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Holy Basil on Urbanspoon" src="http://www.urbanspoon.com/b/link/1479011/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><a href="http://www.holybasil.com.au/%E2%80%8E" target="_blank">Holy Basil</a> was our 6th and final stop, and out came a massively large serving of their signature <b>Fried Ice Cream</b>. A wedge of vanilla ice cream is coated in a thin crispy crust, sitting atop a dark syrup, and garnished with toasted coconut and a sprinkle of icing sugar. And just when we were prepping ourselves to share the portion, out came <i>five more</i>.<br />
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Yes. We had one of these babies <i>each.</i> Bowled over by the generosity and the sheer amount of food, I don't think we actually finished the whole thing. Well, except Isaac, who powered through it all. Much more appropriate to the mood - I felt - was the strawberry smoothie, with its fresh fruit flavours adding a much needed finishing note to a full lunch on a hot day.<br />
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Above the absolute feast that we had that day, what really struck me was the friendliness and hospitality of everyone. They were all so proud of the cuisine and the food, and really welcomed us like family. It's definitely opened my eyes to certain dishes that I wouldn't otherwise know to order, that are so much more special than the usual fare.<br />
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Hidden foodies gem? I think so! Definitely would love to go back some time soon.<br />
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<i><span style="font-size: x-small;">Note: Tammi of Insatiable Munchies and the other bloggers mentioned in this post dined as guests of Fairfield council and the restaurants listed. </span></i><br />
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