JENIUS

5 Tips on How To Realise Your Potential plus win a $300 travel voucher

2009-11-11T05:19:11Z

This post has nothing to do with food but plenty to do with me.

You may have noticed from the updated ABOUT section of this blog, that I have recently made some big changes. So when AMEX (American Express) brought to my attention, their latest campaign on “Potentialists”, I was super keen to take part. It’s a topic very close to my heart and I hope this post can help many who feel stuck (in work and life).

Social researcher Mark McCrindle explained that ”Potentialists are the one in five Australians who demonstrate a clear ambition to live a rounder life –one that mixes traditional career success with a refreshing appetite for new experiences. They are looking to make more of what they have, rather than always wanting more, and display an optimistic attitude that has previously been most associated with Generation Y.”

So here’s my story.

Three months ago, on the eve of my 25th birthday, I built up the courage and determination to resign from what used to be my dream job.

How it all started… I entered the professional world of advertising / interactive / digital media (whatever you wish to label it) straight out of uni. I studied a Bachelor of Design Computing at the University of Sydney which was a very broad but interesting course, allowing me to dabble in everything from eMarketing to 3D modelling to game development to interactive design and product design. At graduation, I felt that the degree hadn’t offered me enough so I went on to do a Graduate Diploma in Commerce, specialising in Marketing at the University of New South Wales.

Then I job-jumped several times; I always felt like it was the right time to leave once I had stopped learning new skills and wasn’t challenged enough. I thrived on testing new waters (and occasionally threw myself into the deep end) and loved moving diagonal on the corporate ladder. It meant I was ultimately able to easily expand my expertise and networks while giving myself the satisfaction and salary rises I knew I deserved.

While all of this was happening, I had of course picked up several hobbies. Blogging and producing my photographic memoir, I Ate My Way Through Singapore & Vietnam was one of them, but I also enjoyed dressmaking, web designing, web developing and photographing. These hobbies were pursued outside of work which meant that it was common for me to be up until 3am on a weeknight.

Business also became a hobby. After exposing myself to hundreds of business blogs, books and seminars, I found myself filled with business ideas and little time to do research let alone write business plans. I loved the idea of making something out of nothing.

I hit a snap point after two business ideas fell through which was when I realised I was letting a lot of opportunities go simply because I couldn’t commit to them 100%. So it was only logical that I take the next step and work four days a week.

I did that for about two months before deciding the one day off wasn’t enough.

In the first few months post-employment, I have become an events coordinator, a publicist, a book distributor, a copywriter and a digital marketing consultant specialising in food and hospitality. So until I’m hit with the responsibilities of marriage, children and a mortgage, I love not knowing where my entrepreneurial interests will take me in the next few years.

Here are 5 tips on what you can do next:

1. Surround yourself with inspiration.
Read and meet success stories. Check out the film Lemonade; a documentary which tours the lives of former advertising executives, post-GFC (Global Financial Crisis), from the moment they were fired through to how they saw it as an opportunity to discover long-held dreams that range from artist, to holistic healer, to coffee roaster.

There are plenty of social networks around which are filled with like-minded people, whatever your interest lies within.

2. Experiment with different hobbies
If someone had told me that I will be doing my hobby full time, three years ago, I never would have believed them. I think ultimately, everyone desires to spend more time on their hobbies, whether it be go-karting, painting, travel writing or jewellery-making so give everything a go until you find your passion.

3. Take advantage of flexible working arrangements
Taking the first step can be as simple as leaving work an hour early to attend a writing or cooking course.

4. Recognise who your support team is
Let your partner, family, friends and even colleagues know about your decision to explore your inner-artist and decide what compromises need to be made. Their support is invaluable.

5. Combat fear
Once you’ve fleshed out and faced the worst case scenario, opportunities tend to look brighter :)

Win a $300 travel voucher
Thanks to American Express, one lucky JENIUS reader will be able to take their inspiration to another level with a $300 travel voucher, helping them realise their travel potential.

To enter, simply leave a comment below in 25 words or less and tell me how this $300 travel voucher could help realise your potential.

Competition closes 19th November, 2009 at 11:59pm AEST and is valid to Australian residents only.

P.S. Don't forget to drop by Global Gallery in Paddington, Sydney, this week to check out my book and photography exhibition! x

Vasandha Bhavan

2009-11-08T06:38:26Z

When an Indian restaurant gets the nod of approval from a local Indian resident, it's a must try. Today, Betty excitedly lets me know that Vasandha Bhavan is a restaurant her Indian friend would highly recommend. So we gave the restaurant a quick call to confirm they were open for lunch and off we went.

Vasandha Bhavan is opposite Homebush station. We arrived nice and early and were probably the first customers for the day, which turned out to be a wise decision as soon after our food was served, a few families were seated at the same time and we couldn't help but compare their extensive waiting time.

The decor was minimalistic and can be best compared to an extended old fashioned family dining room. I hoped it was a sign for good homestyle food.

We started with a mango lassi ($3.00) each which was double the serving size of most Indian joints. It's sweet, creamy and fruity nature was deliciously paired with our spicy curries.

Mango lassi

The samosas ($4.90 each) were served piping hot. The crispy buttery pastry was scrumptious and wrapped together, a potato and vegetable mixture which was fragrant with garam masala (a combination of spices including peppercorns, cloves, bay leaves, long pepper, black cumin, cumin seeds, cinnamon, cardamom, nutmeg, star anise and coriander seeds).

Samosa

My vegetarian thali ($11.90) included a chef's selection of three vegetable curries, naan, rice and a papadum. My favourite of the three was the eggplant curry which was fried with spices, resulting in a rich but sweet flavour.

Vegetarian thali; chef's selection of three vegetable curries, naan bread and rice

Betty's kashmiri naan ($3.90) was a delightful discovery for me. I loved its savoury and sweet mix of nuts, raisins and coconut. On the other hand, her malai kofta ($9.90) was a vegetarian's blissful alternative to meatballs. The balls of cottage cheese and potato were served in a thick hot curry which went hand in hand with the naan bread.

Kashmiri naan (naan bread stuffed with coconut and dried nuts) and malai kofta -cottage cheese and potato dumplings in creamy sauce

My vegetarian thali also included dessert -a serving of the popular gulab jamun. It is essentially a fried ball of dough, coated in a caramelised sugar syrup.

Gulab jamun

Amongst my favourite Indian restaurants in Homebush, namely Janani‎ and Thousand Spices, I can now add Vasandha Bhavan.

Where do you go for a taste of India?

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Vasandha Bhavan
Shop 19, The Crescent, Homebush NSW
Phone: (02) 9746 5530

CHOICE Shonkys plus win a 3 month subscription

2009-11-08T05:13:38Z

The CHOICE Shonky Awards is like the film industry's Golden Raspberry Awards (frequently referred to as the Razzies) for consumer products and services. Best summed up by the CHOICE spokesman Christopher Zinn, "The Shonky Awards highlight what is frankly ridiculous about some of the worst examples of sub-standard products and services CHOICE reviews each year".

When Mark Communications invited me to attend a behind the scenes tour of CHOICE's headquarters, I was more than curious to see where and how these products were tested.

I'll just start off by saying that the CHOICE test labs puts a whole new dimension to a classroom science experiment.

Here are 10 interesting things I discovered:

All tests are conducted in a controlled environment. For example, the kitchen is always a steady 23 degrees.

Different food types, temperatures and loads are used to test BBQs. Did someone say party?

The kitchen is definitely where the fun is. Varying textures from pizza dough to meringue were used to test mixers. They even test microwave defrosters with frozen quiches, measuring the temperature distribution on a hedgehog thermo conductor.

Being a CHOICE tester isn't for the commitment phobic. It takes approximately 2 weeks to test mixers, 5 weeks to test BBQs and 12 weeks to test 2 batches of fridges.

Tested products are eventually sold half price to staff or auction houses, and occasionally, eBay.

It's all about accuracy and monitoring. Everything from heat to energy measurements goes through the calibration lab and if required, a correction factor is added. Heck, even rulers are calibrated!

28 different areas are tested inside a fridge; consistent temperatures result in a longer food life span versus of course, sporadic temperatures.

It only takes 1 person to test coffee machines. Caffeine overdose? Oh, and they're tested with short blacks made from Vittoria coffee.

What stains are used to test dishwashers? A mixture from the 4 food groups of starch, protein, fibre and fat are used to stain dishes in quarters which are then left to dry overnight in a controlled environment.

To CHOICE staff, hot water means 60°C and cold water is 20°C.

While none of the Shonky Award winners collected their gongs, along with who's who of consumer media, some bloggers and I had a good laugh at Vanessa Wagner's demonstrations of just how dodgy these lemons were. And yes, that's a rubber chicken you see in the stock pot!

The Awards that were most relevant to foodies include:
CHOICE Shonky Award: Water at what price?
Winner: Chefs' Cupboard and Massel liquid stocks
Why: The liquid stocks are made from reconstituted powder or concentrate, meaning consumers are paying an extra $2.50 per litre for the convenience of pre-added water.

CHOICE Shonky Award: Honey I shrunk the groceries
Winner: Uncle Tobys Oat Crisp Honey cereal
Why: Shrinkage with extra packaging meaning that despite the RRP as decreased 6%, the unit price increased by 10%!

CHOICE Shonky Award: Cheese-fearing surrender monkey
Winner: Tiffany FP807 food processor
Why: It failed a simple cheese and mayonnaise test and the plastic parts of the shaft even crumbled. Epic fail!

Win a free 3 month subscription to CHOICE!
Want more unbiased product reviews and comparisons? Thanks to Mark Communications and CHOICE, one lucky JENIUS reader will be able to enjoy a 3 month subscription to CHOICE magazine. Simply leave a comment below in 25 words or less and tell me about a shonky product experience you have had.

Competition closes Sunday 15th November, 11:59pm. Winner will be announced on Monday 16th November. Competition is open to Australian residents only.

Invitation to our book launch plus a bit about our sponsors

2009-11-05T12:26:15Z

I am delighted to announce that on November 10th – 15th, we will be launching my photographic memoir on culinary treasures from Singapore and Vietnam. It is a project that I have been working on for over a year and am very excited to be able to share this chapter of my life with you.

You are invited to attend the launch night on November 12th, 6 - 8pm at Global Gallery in Paddington, Sydney. Please leave a comment below or shoot me an email to get on the door list.

If you can't make it, then feel free to drop by the gallery any time during the exhibition dates to buy your very own signed copy. I will be there every day so make my day and come say hello! :)

I Ate My Way Through Singapore and Vietnam is the perfect coffee table (or bedside table) book for any foodie. It covers my experience back to my parent’s hometown in Vietnam and includes a detour to Singapore, a country renowned for its shopping and hawker stalls.

I’ve loved photographing and writing about this breathtaking trip and am delighted at being able to share the irresistible flavours of South-East Asia with you. The book is full of dramatic photographic images; ones that I hope will allow you to taste the delectable culture and magic of street food vendors who work with little more than a cart and some humble ingredients.

This is a limited print run, so I hope that readers who have followed me throughout the almost 4 years of blogging will find this a cool collectable.

And for those who have only just discovered this blog recently, I hope you like what you see and are intrigued to follow me through Singapore and Vietnam.

Of course the book will also make a fantastic Christmas gift, so feel free to buy two :)

The book is priced at $49.95 (AUD) with 10% of net proceeds going to KOTO International, a not-for-profit restaurant and vocational training program that is changing the lives of street and disadvantaged youth in Vietnam; and is available for sale via www.iatemywaythrough.com, at Global Gallery during the exhibition dates, at Ampersands Cafe and Bookstore, Storm Imaging and soon, through selected cafes, delicatessens, restaurants and independent book stores.

I have also set up an affiliate program which will allow you to make $5 from every sale that you generate. Find out more at www.iatemywaythrough.com.

When there’s a launch, there’s a party, and as mentioned above, on November 12th, 6 – 8pm, readers of JENIUS (yes, that’s you! Please shoot me an email if you would like to attend ), bloggers, chefs, food and travel editors, influential young professionals and friends are invited to experience I Ate My Way Through Singapore and Vietnam with a photography exhibition, and a selection of authentic Vietnamese canapés served by Saigon Saigon, matched perfectly with Aja wines.

I am extremely excited to be partnering up with Saigon Saigon and Aja wines.

Saigon Saigon takes pride in offering authentic Vietnamese cuisine in a contemporary space. With background music being a blend of traditional Asian instruments and modern urban beats, I think they offer the perfect dining atmosphere –a cool place to hang out with the right level of noise and intimacy.

Their décor of paintings, wood carvings, hand-made lanterns and bamboo menu folders have all been sourced from Saigon, Vietnam; and most produce is even purchased personally by the Vietnamese restaurant owner’s mother on a daily basis.

I believe this popular restaurant in Glebe will help bring to life an authentic Vietnamese taste without guests having to board a plane.

Aja (pronounced Asia) was a simple choice for me to partner with as I simply adore their blends, which have been specifically combined to match Asian cuisine.

Aja aims to achieve an upfront fruitiness which complements a wide variety of Asian flavours, from the more delicate, fragrant ingredients in Asian cuisine, to counterbalancing the heat of spicier dishes; plus it has a crisp finish which helps to cleanse the palate, and serves the Asian custom of sharing several very different flavoured dishes in the one meal.

Aja Blush was created next for anyone (like me) who prefers red to white. A lower alcohol, lightly sparkling Moscato blush wine, Aja Blush is deliciously refreshing with just a hint of sweetness. Mmmmmm…

I Ate My Way Through Singapore & Vietnam, RRP $49.95
Exhibition dates: Tuesday 10th – Saturday 14th November, 11am – 6pm and Sunday 15th November, 12 – 4pm
Launch night: Thursday 12th November, 6 – 8pm
Location: Global Gallery, 5 Comber Street, Paddington, Sydney
More info: Visit the official website

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So dear readers, I hope you can make it to the exhibition and/or launch night, and don’t forget to buy a book or two :)

Love,
Jen
x

La Grillade

2009-11-03T05:52:35Z

A couple of weeks ago, I was invited to La Grillade's relaunch party. While I hadn't been to the restaurant before the revamp, I was impressed by its fresh French appearance and subtle rustic charm. La Grillade has been operating in Crows Nest for over 25 years and I must admit this party showed no sign of age.

There was plenty of French wine circulating but unfortunately, not enough food... So it would only make sense that I plotted myself near the kitchen. And because I did, I'll let the pictures do the talking.

Here's an example of what to expect on the new menu:

Seared tuna nicoise with caviar

Blackmore's wagyu bresola with roquefort and fig

Seared scallop, celeriac remoulade, pancetta

Duck rillette, sour cherry jelly and pickled pear

Preparation, in the kitchen and wagyu and broiche sandwich, lobster butter and beetroot

Lentil, peas and red wine pithivier

Garlic snails en croute

Mini ratatouille tart with goats curd

Braised lamb shoulder, Paris mash and quail egg

Red carpet entrance, atmosphere and dessert of lemon curd tart with blueberries, raspberries and strawberries

La Grillade
118 Alexander Street, Crows Nest
Phone: (02) 9439 3707
Web: www.aihgroup.com.au/la_grillade

Pieno

2009-10-30T00:39:55Z

All day breakfast - coffee and fresh juice

What I've been doing a lot of lately, is surrounding myself with other motivated and passionate individuals who have left their secure full-time jobs and are doing their own thing. There seems to be more and more friends doing 4 day working weeks or even changing careers completely. The inspiration must be contagious.

On this particular day, I had brunch with the fabulous Mel (aka Fooderati). With both of us coming from advertising backgrounds, our passion for food and appetite for new experiences led us to leap towards new opportunities. As we caught up on each other's recent ventures, we soaked in a bit of sun and munched on a delightful breakfast at Pieno in Surry Hills -which is a relatively new little place adjacent to The Winery by Gazebo and opposite Thomas Dux Grocer on Crown Street.

I started off with a freshly squeezed grapefruit juice. It was intensely citrusy and bitter sweet which was exactly what I needed.

I spent longer than usual browsing the all-day breakfast menu and finally put my new waistline reduction obsession aside and ordered the blueberry griddle cakes which were served with melted butter and maple syrup and dusted with icing sugar. They were moist and hearty and generous in serving size too as I only manage to finish off half the plate.

Blueberry griddle cakes (pancakes / hotcakes) with butter and maple syrup

Mel's sauteed mushroom bruschetta with an extra side of bacon was as enormous and hid beneath a promising garden of rocket. The scent of the toasted bread which had been lightly coated with garlic oil was divine.

Breakfast bruschetta of sauteed mushrooms with rocket and garlic oil and a side of bacon

Sometimes, there's nothing much better than a late morning start with a good breakfast!

Pieno
11/285A Crown St, Surry Hills, NSW
Phone: (02) 8354 1303

Coconut and pandan waffles

2009-10-22T12:55:46Z

Vietnamese-style coconut and pandan waffles

I grew up on these waffles. I remember sitting on the kitchen bench on many after school afternoons, eagerly waiting for my parents to pour batches of batter onto our Black and Decker Sweet Hearts Waffle Maker. The aromas of coconut and pandan filled the house with a delicious scent.

So recently, while spring cleaning, along with throwing out all of my old size 6 clothes (which I know I will never fit back into), I found this cute appliance and was thrilled to discover that it was still in working condition!

My Mum had lost her recipe but a quick search online led me to Andrea Nguyen's fantastic recipe which I have simplified here.

Coconut and Pandan Waffles
Makes 3 waffles

1 all-purpose flour
7 tablespoons sugar
1½ teaspoons cornstarch
½ teaspoon salt
1 teaspoon baking powder
1 egg, separated
1 cup coconut milk
2 tablespoons unsalted butter, melted and cooled
1½ teaspoons pandan (la dua) extract

Heat the waffle iron and have an electric mixer handy.
In a bowl, whisk together the flour, sugar, cornstarch, salt and baking powder.
Use the whisk to combine the egg yolk, coconut milk, butter, and pandan extract.
Add the liquid ingredients to the dry ingredients and use a rubber spatula to gently stir. Switch to a folding motion toward the end to incorporate all the flour. If the resulting batter looks lumpy, that's okay. Expect the batter to be thick and avoid over-stirring.
Use the electric mixer to beat the egg white for about 1 minute until it looks solid white. Use the rubber spatula to gently fold in the egg white.
Spread a decent amount of batter onto the waffle iron.
Cook the waffle until golden brown, 3 to 5 minutes.
Place waffle on a cooling rack.

These waffles are eaten as a snack by itself. There's no need for maple syrup or condensed milk. And they taste even better when re-toasted (as I like mine very crisp on the outside).

Have a go and I'm sure you'll agree with me that it makes the best air freshener scent ever!

Vincent's Noodle House

2009-10-20T10:14:31Z

Vincent's Noodle House has long been serving Lidcombe locals affordable Asian cuisine. While they no longer appear to be a small family-run business, having moved in to Dooleys Catholic Club, they're still bloody popular.

Their pho dac biet (special beef noodle soup) at $10 costs more than your average Vietnamese cheap eat, but for the extra few dollars comes quality, reliability and consistency. The blanched noodles are slippery and soft and mix freely with tendon, tripe, beef meatballs, thin slices of rare beef and its garnish of sliced onion, shallots, coriander, basil and bean sprouts.

The slowly simmered beef broth is aromatic with star anise, cinnamon and ginger and is a brilliant example of the classic dish.

Pho dac biet (special beef noodle soup)

There's no sauce better to accompany pho than a bit of sate chilli sauce mixed with hoisin sauce.

Vietnamese condiments including hoisin sauce, chilli sauce, fresh cut chillis, soy sauce, fish sauce, vinegar and chilli sate sauce

Another favourite I adore is this simple hu tieu (combination rice noodle soup, $9.50) which is poached chicken, beef, prawn and bok choy with thin rice noodles in a cleansing stock soup. I think this has been westernized as there are no signs of pork liver, Chinese celery, fried shallots or garlic chives. I always add on two banh tom don (crispy prawn cakes, $1 each). The shrimps when eaten whole are crunchy and flavoursome, adding oomph to the noodle soup.

Combination rice noodle soup with crispy prawn cakes

On this particular day, the crispy skin chicken in my mi ga da don (crispy chicken with egg noodle soup, $10) is disappointingly dry. It is the first time from about twenty other occasions where I've ordered this same dish. The skin is usually golden, glossy and crispy, hiding piping hot tender chicken meat beneath.

Egg noodle soup with crispy skin chicken

Vincent's Noodle House also does a mean crunchy noodle ($12.50) which is an off-the-menu special you can request for. It is essentially a beef stir fry with a big slab of deep-fried noodles. They're naughty but moreish.

Beef stir fried with crunchy noodles

I can never leave a Vietnamese restaurant without ordering a traditional iced drink. At Vincent's, they range from $3 - 4. Here we have the nhan nhuc da (dried longans in a rock sugar syrup with shaved ice), che dau xanh (mung bean with shaved ice) and the nuoc dua (coconut). They're refreshing but are pricey at half the cost of a meal.

Icy Vietnamese drinks

Vincent's Noodle House
Level 1, Dooleys Lidcombe Catholic Club
24 John Street, Lidcombe, NSW
Phone: (02) 8745 6100
Web: www.dooleys.com/joomla/images/stories/documents/vincents_menu.pdf

Girls' Picnic at Gazebo Wine Garden

2009-10-18T05:38:40Z

Gazebo Wine Garden's girls' picnics are such a wonderful offering. They're exactly my type of thing -a picnic where all you have to do is round up the girls! The food and wine is catered for, there's no worrying about picking the perfect spot or getting dirt on your pretty sundress. It's a bit like camping really. I enjoy the great outdoors but would never go camping au naturale... In fact, the only time I have ever gone camping was at Booderee National Park in Jervis Bay where we were steps away from electricity, toilets and BBQs. Brilliant I say!

The Girls' Picnic must be booked in advance and are available from noon til 2:30pm on Fridays, Saturdays and Sundays. For $35 per person, you're greeted with a glass of bubbly and three tiers of delicious goodies.

At lunch with the girls -Maggie, Karen, Emma and moi

Glasses of bubbly

We decide to also share two jugs of Pimms & lemonade which are $25 a pop. The jugs are full of Pimms No1, Gordons gin, Rosso sweet Italian vermouth & strawberries, mint, cucumber topped with lemonade & dry ginger ale. It is refreshing, fruity and sweet.

The quirky furnishings and whimsical decor come complete with cute waiters dressed as lifeguards. Ours happily posed for us :)

Our lifeguard

Pimms and lemonade

Quirky decor

The picnic theme is brought to life with a wicker picnic basket, warm French baguettes and a convenient wooden chopping board and knife. Accompanying the bread are delicious marinated olives, an avocado and pistachio dip and a corn relish.

French baguette and picnic basket

Marinated olives, dips and relish

It was lovely to bask in the sun whilst feasting our eyes on a garden filled with beautiful vines, old Victorian chairs and cushions and enlivened with fresh flowers.

In the garden

Three tiers of delicious goodness

The first tier was salads. They were served room temperature which suited us well as we felt we were beginning to roast in the heat ourselves. There was pumpkin & feta, roasted almond salad, chat potato salad with mustard mayo dressing and green onion, mushrooms with pesto and a simple ratatouille with chunky pieces of cauliflower.

Salads

The second tier were meats and seafood. There was smoked honey ham with fresh iceberg lettuce leaves, cherry tomatoes and chunks of cheddar cheese; piping hot deep-fried soft shell crab; cooked prawns, smoked Atlantic salmon, lightly peppered pastami, steamed mussels and pickles and cornichons on a bed of rocket -plentiful to go around.

Meats and seafoods

On the side we also add a rocket, pear, pinenut and parmesan salad which is a combination that can never go wrong.

Rocket salad

Finally, we ate our way up to the top dessert tier which we had been eyeing from the start. Moist chocolate brownies went hand in hand with fresh pieces of rockmelon, strawberries, watermelon and marshmallows.

Dessert

Leave the picnic rug at home and hop on down to Elizabeth Bay...

Gazebo Wine Garden
2 Elizabeth Bay Rd, Elizabeth Bay
Phone: (02) 9357 5333
Web: www.thegazebos.com.au

Malaysia Festival 09

2009-10-13T02:51:58Z

How lucky are we in Sydney to be able to taste so many cultures? Within an hour's radius of the city centre, we have access to scrumptious and authentic ethnic cuisines. For Vietnamese, there's Cabramatta, Bankstown, Marrickville or Surry Hills; for Indonesian, there's Randwick or Kingsford; for Korean there's Campsie, Eastwood and Strathfield, for Turkish or Lebanese, it's Auburn and Bankstown; for Thai it's Newtown; for Portuguese it's Petersham and for Greek, it's Brighton Le Sands.

When it comes to Malaysian though, I will admit that before Mamak opened on Goulburn Street, I didn't know what roti was.

So thanks to Mamak, I can truly appreciate Malaysian restaurants such as Temasek, Kammadhenu, Makan at Alice's... and events like Malaysia Festival.

Malaysia Festival 2009 was on 27th September and is in it's third year running. The idea behind it is that it was created by Malaysian students studying in Sydney who needed a taste of home away from home. It also allows Sydney-siders to experience the wonderful essence of hawker food stalls in a warm outdoor setting.

It was the perfect opportunity to laze on Tumbalong Park's grass with good friends and good food.

With seven mouths to feed, we went into strategy mode and split up into pairs. While some of us queued at different stalls, others did the research and snooping to see what else we should be having.

Within about an hour (yes, a long time because we arrived at the lunch peak), we all met back on the grass to present our treasures.

Mamak's satay chicken sticks

At the Mamak stall, we had their satay chicken sticks, nasi lemak and roti telur bawang , which is the egg omelette and onion roti.

Mamak's nasi lemak and roti telur bawang (egg omelette and onion roti)

At the Penang Hawker stall, we saw the transformation of some simple ingredients into a fragrant char koay teow (fried flat noodles) or char koay kak (fried radish cake). The crucial flavour, coming from fresh eggs and this jar of sambal.

Cooking essentials including sambal jar and eggs

Across at the Hometown Recipe stall, fresh apam balik ($7 for 2) were being made. These are a popular pancake which are pan-cooked, filled with creamed corn and nuts and turned over to form a crisp snack.

Apam balik (sweet pancake turnover) in the making

Then at Cafe Kasturi, we drooled as we eyed the chicken skewers on the grill and are convinced we need a dozen chicken satay sticks (6 for $8) and 2 containers of assorted sweet Malay kueh cakes and puddings ($1.20 each or a container of 5 for $5).

Cafe Kasturi's satay chicken skewers

Cafe Kasturi's chicken satay sticks were significantly larger than at Mamak and the satay sauce was as rich and nutty. However, an addition of diced cucumber would have been refreshing with the chunky cuts of Spanish onion and ketupat (rice cakes).

Our selection of sweet Malay kuey were delicious. There were lovely pandan aromas, different textures ranging from soft glutinous pudding to the firm and chewy. My favourite was the kuih ketayap which is a crepe wrapped like a small spring roll and filled with grated coconut and palm sugar.

Cafe Kasturi's sweet Malay kueh cakes and puddings

At the Kuali stall, we were tempted by the sound of a durian panna cotta but end up with the classic sago gula melaka which are sago pearls served with palm sugar and coconut milk. We also have the beef rendang which comes with some delectable pickled vegetables and a fragrant biryani rice. The rojak was soggy by the time we ate it.

Kuali's sago gula melaka (sago pearls pudding with palm sugar), beef rendang with biryani rice and rojak

While in the Kuali queue, my nose took me on a journey to Sally's Kitchen's coconut rice. And so I bought a beef nasi lemak which was as good as its smelt.

Sally Kitchen's beef rendang with nasi lemak and coconut rice

We also attempted the longest queue which was at Penang Hawker for their char kway teow but unfortunately had to ask for a refund after they recognised that they had taken more orders than manageable -which is to our relief as by this stage, we were already stuffed silly.

My beautiful friends, Sham, Jordan and Kat at the festival with me

This will have to be one of my most favourite food festivals in Sydney, simply because the concept of sharing food and culture with these Malaysian international students is so heart-warming. Keep an eye out for other upcoming food festivals in the I Ate My Way Through forums.

Where can you find the same food I've eaten here?
Mamak
15 Goulburn St, Haymarket
Web: www.mamak.com.au
Phone: (02) 9211 1668

Kuali
1st Floor, Lane Cove Arcade
115 Longueville Road, Lane Cove
Web: www.kuali.com.au
Phone: (02) 9418 6878

Cafe Kasturi
767-769 George Street, Sydney
Web: www.valentineongeorge.com/cafekasturi
Phone: (02) 9288 9888

P.S. Congratulations to the winners of our Julie & Julia Mastering the Art of French Food-Blogging competition!

Hello Happy, Strathfield

2009-10-07T07:52:39Z

Last Monday would have been just another girly catch-up dinner at CeCi in Strathfield had I not discovered Hello Happy (to which I squealed with excitement).

As you may have noticed, I'm a regular at Strathfield. With a growing South-Korean, Chinese, and Sri Lankan population, it has become a trusted suburb for authentic Asian cuisine. However, there has always been a missing piece to the culinary puzzle when it came to dessert. There was waffles at Beauty & The Beast cafe on the corner of The Boulevarde, Gelatissimo just outside the plaza and now, there's Hello Happy, offering a cute selection of cakes, pastries and good coffee!

The interior featured hand-draw graffiti characters across some walls and had a really calming and welcoming jungle touch. Hello Happy is only in its second month of operation so everything looked brand-spanking new. It was a breath of fresh air in an aging street.

New to Strathfield: Hello Happy patisserie

My tart was fruit paradise! The thin glaze made each piece look plastic and perfect. It consisted of blueberries, raspberries, grapes, a strawberry, a slice of kiwi fruit, 3 generous slices of sweet pineapple and a quarter of a peach. Beneath the fruit was a beautiful sweet pastry crust which held together, a classic custard.

Mixed fruit tart

Tracey has the strawberry mousse dome which looks more like a work of art. It is sponge cake coated with a light fluffy mousse and wrapped in strawberry slices then strawberry jelly, and last but not least, adorned with crushed pistachios. It was a blissful taste of heaven.

Strawberry mousse dome cake

Our chai lattes were fantastic too. They were frothy and sweet, but not sickening sweet, allowing the natural spiced aromas of cinnamon, cardamom and ginger to stand out.

Chai latte

Korean-chic interior

Hello Happy is a lovely new find that I hope many will appreciate.

Hello Happy
22 The Boulevarde Strathfield (next to NAB)
Phone: 9715 6259

Turning 25 at Velero

2009-10-06T10:48:19Z

Two months ago, I turned 25 and there was plenty to celebrate. In between all the drama of a quarter-life-crisis, I'd resigned from my day job to pursue the free-spirited life of an entrepreneur.

So the last thing I wanted to do was organise a function. But I did it anyway.

Velero sits on Woolloomooloo Wharf and offers sexy alfresco dining. Their fuss-free function menu featured various options including the $55 set menu which is what I went for.

Sourdough with marinated olives and my cocktail (I forgot what it was...)

$55 set menu

Tapas to share
Marinated olives with herbs, garlic, chilli, lemon, orange and fennel seed
Freshly shucked Sydney Rock Oysters dressed with lemon
Croquetas de Jamon
Roast mushrooms with chilli, garlic, herbs & Manchego
Deep-fried cuttlefish served with smoked chilli aioli
Pan-fried chorizo picante with chickpea puree and peppers

Mains, a choice of
Roast wild barramundi with chorizo, roast peppers, chickpeas, herbs and olive oil
Grilled Jindalee sirloin with patatas a lo pobre and roast garlic and paprika butter
Roast spatchcock with pan fried wild mushrooms, cavalo nero and tozino
Fettuccine with portobello, pine and porcini mushrooms, parmesan and parsley
Seafood paella with prawns, mussels, cuttlefish, chorizo and saffron

Sides to share
Rocket and manchego salad with herbs and PX balsamic
Patatas Bravas: fried potatoes with salsa picante and aioli

The tapas were all individually delicious but the serving portions didn't seem thought-through. The serving sizes were a little bit too small and there was never an even number of items to distribute around.

Sydney rock oysters, deep-fried cuttlefish and roast mushrooms

The Sydney rock oysters were served au natural -they were tasty and seductive. The cuttlefish was my favourite of the tapas. They were cooked to perfection... Piping hot and not too chewy.

Croquetas de jamon and chorizo

The croquettes (or in Spanish: croquetas) were scrumptious too. Inside the lightly breaded fritters was a fluffy smooth mix of mashed potato and ham. It was just what we needed to combat the cold breeze.

Rocket and manchego salad with herbs and PX balsamic

As for the mains, strangely enough, everyone pretty much ordered either the paella or the sirloin. However, the unfortunate thing about fusion restaurants is not knowing what you'll be getting. Velero, being a mix of Spanish and Italian, was supposed to give us the best of both worlds. And it did, until the paella was served. Because it wasn't served on a traditional paella pan, we didn't get the crisp bottom layer of golden rice and the half of a lemon was most definitely more than enough. According to my guests, the serving size varied from one to another as well.

But the good news is that everyone who ordered the steak (including me) gave it the thumbs up. The paprika butter was so flavoursome, it added another whole dimension to my Jindalee sirloin -which by the way, was a perfect medium.

Side dish of patatas bravas

Seafood paella

Grilled Jindalee sirloin with patatas a lo pobre and roast garlic and paprika butter

Overall?

Hit: We had really lovely service matched by the beautiful waterside views of the city skyline and promenade.

Miss: The food was a slight let down and there was a $5 per person cakeage fee.

Group photo

Thanks to the fantastic support of my family and friends, the last 25 years has been a memorable one. The next 25 will no doubt be full of endless opportunities and fun times. And to you, my dear readers, thank you for your words of encouragement and for sharing my love of good food.

Love,
Jen
x

P.S. There's still 6 days left to bake a tart for your chance to win a $175 Julie & Julia prize pack. 5 runners-up will also win double passes. Click here for more information.

Velero
Shop 2, 6 Cowper Wharf Road, Woolloomooloo
Phone: (02) 9356 2222
Web: velero.com.au

Top50 Aussie Food Bloggers - updated for October 2009

2009-10-01T10:00:00Z

With all my server hosting issues last month, I didn't get a chance to update the Top 50 Australian Food Bloggers list... but I stayed up last night and here it is, at it's new home: www.jenius.com.au/top50australianfoodblogs.

I have also introduced Google Back-links and Twitter into the calculation, and have replaced Technorati Authority numbers with Technorati Blog Reactions.

Check out the list and let me know if you think I've left anything out.

Cheers,
Jen
x

Product review: Lean Cuisine Everyday Wellbeing meals

2009-09-30T08:48:18Z

I am health conscious but I do not count calories and I most certainly do not weigh my meal portions! I'll trim large bits of excess fat off my pork chops and chicken wings but I'll never avoid eating them. I prefer full flavoured chips over the fat free alternatives and I've never said no to my stomach when it grumbled at an odd hour.

Lean Cuisine have just released a new range of frozen meals which claim to target specific areas of nutritional concern including protein, fibre, wholegrain and calcium. It is great knowing that so much research and thought has gone into producing these convenient meal kits, but does the taste stack up?

Creamy Chicken Pasta Bake
The creamy chicken pasta bake was my favourite of them all. Promoted to be a good source of calcium, I licked the cream sauce off my spoon ever so freely. There were tender strips of marinated roast chicken, peas, carrots and mushroom tossed in with penne pasta and topped with a breadcrumb and cheese mix. This hearty bake would be well liked by even those who aren't health-conscious.

Creamy chicken pasta bake

Beef Ravioli
I love a good napolitana sauce but found this basil and tomato sauce to be too tangy, too light and well, not quite enough. The pillows of beef ravioli were soft and wholesome but as much as it was meant to be helping me maintain muscle and a lean body mass, I would have preferred something richer.

Beef ravioli

Chicken and Spinach Risotto
Have you ever made a tasty risotto in 5 minutes? With this Lean Cuisine meal, you can. The marinated chicken breast was flavoursome but a little rubbery, and as you can see in the photo below, it was a scrumptious and satisfying meal -an added bonus that it was also an excellent source of wholegrains!

Chicken and spinach risotto

Meatball and Bean Casserole
This meatball and bean casserole tasted better than it looked -trust me. The meatballs were evidently flame-grilled and mixed with red kidney beans and green peas in a creamy tomato sauce. The mashed potato and herb dollops provided enough carbs for me to call it a meal. Overall, a rather delicious source of fibre.

Meatball and bean casserole

Lean Cuisine Everyday Wellbeing range
Available in supermarkets nationwide, RRP $6.29
For more information, visit www.nestle.com.au/leancuisine

Why don't you be the judge? :)

Julie and Julia: Mastering the Art of French food blogging Competition

2009-09-29T01:54:12Z

In celebration of the upcoming release of Julie & Julia, and thanks to Sony Pictures, I have one very exciting competition for JENIUS readers.

If you don't know anything about this movie, here's the synopsis:

Meryl Streep is Julia Child and Amy Adams is writer Julie Powell in the comedy Julie & Julia, the story of how one woman’s journey became another’s inspiration.

Before Julia Child became the world’s first celebrity chef, she was just a woman searching for her calling in life. In 1948 her husband's job has brought them to Paris, and with her indefatigable spirit, she yearned for something to do. She enrolls in the Le Cordon Bleu cooking school and embarks on a journey that will change American home cooking for ever.

Fifty years later, Julie Powell (Amy Adams) was feeling the exact same way. Pushing 30, living in Queens and working in a cubicle as her friends achieve stunning successes, she seizes on a seemingly insane plan to focus her energies. Julie decides to spend exactly one year cooking all 524 recipes in Julia Child's Mastering the Art of French Cooking and write a blog about her experiences.

Director-writer-producer Nora Ephronseamlessly melds these two remarkable true stories into a comedy that proves that if you have the right combination of passion, obsession, and butter, you can change your life and achieve your dreams.

I'm sure that like me, there are many foodies and food bloggers out there eagerly waiting to see this movie! With part of the movie based on a blog, I can't wait to follow the journey of a women, looking to restore herself by cooking through the marvelous book, Mastering the Art of French Cooking, of which I have a copy of (thanks to Sony Pictures).

The book has provided me with hours of foodie pleasure and what I love most, is Julia Child's painstaking detail of every process. Heck, the dessert tarts recipe plus variations was spread across 15 pages of text! But what appears initially as intimiating turned into comfort and confidence as I realised the detail means the result will be almost fool-proof.

So I'm sharing with you, the steps to make one fine Apple Tart.

Mastering the Art of French food blogging Competition

How to win

Simply cook up your very own tart, using the recipe below! Share your tart as a comment on this post, including a short description of your tart plus a link to either your blog post or photos of the final result. Don't forget to comment using a valid email address (this will not be visible to others) so the winner can be contacted for their mailing address.

The prizes

The most creative adaptation, as judged by me & Sony Pictures will win:

1 x Julie & Julia Apron
1 x Oven Mitt
1 x Peeler and Grater
1 x Multi Chopper
1 x Recipe Journal
1x Double Pass

Plus, 5 runners-up will each win 1x Double Pass

Terms and Conditions

Entrants must be an Australian resident only.
Double Passes are only valid in Australia.
Competition closes on Monday, October 12, 2009 at 11:59pm AEST.
Winners will be announced on Tuesday, October 13, 2009.

For more information about the movie, or to check out the trailer, visit JulieAndJulia.com.au.

Julie & Julia
Only at the movies October 8
Advanced screenings October 3, 4 & 5

Note: I have left all the original American measurements in this recipe. Feel free to use this Australian measurements conversion chart.

TARTE AUX POMMES (Apple Tart -warm or cold)

This classic French apple tart consists of a thick, well-flavoured apple sauce spread in a partially cooked pastry shell. Over it thinly sliced apples are placed in an overlapping design of circles. After baking, it is coated with apricot glaze. For 8 people.

THE PASTRY

The pastry for dessert tart shells in molded and baked in a flan ring or a flase-bottomed cake pan so that the shell may be unmolded. The small proportion of vegetable shortening included with the butter in each pastry recipe gives a less brittle crust when you are using all-purpose flour. If you have pastry flour or French flour, you may use all butter, increasing the amount indicated for vegetable shortening.

We'll need a 10-inch partically cooked pastry shell set on a baking sheet.

1 1/3 cup flour
A mixing bowl
2 Tb granulated sugar
1/4 Tsp salt
11 Tb fat: 8 Tb chilled butter and 3 Tb chilled vegetable shortening
5 - 6 Tb cold water

Measure the dry ingredients and mix into the bowl. Quarter the chilled butter lengthwise; add to the flour along with the chilled shortening. Flickr the machine on and off 4 or 5 times, then measure out a scant half cup of iced water. Turn the machine on and pout it all in at once; immediately flick the machine on and off several times, and the dough should begin to mass on the blade. If not, dribble in a little more water and repeat, repeating again if necessary. Dough is done when it has begun to mass; do not overmix. Scrape the dough onto your work surface and proceed to the fraisage (final blending).

Fraisage (the final blending)

Place the dough on a lightly floured pastry board. With the heel of one hand, not the palm which is too warm, rapidly press the pastry by two-spoonful bits down on the board and away from you in a firm, quick smear of about 6 inches. This consitutes the final blending of fat and flour.

With a scaper or spatula, gather the dough again into a mass; knead it briefly into a fairly smooth round ball. Sprinkle it lightly with flour and wrap it in waxed paper. Either place the dough in the freezing compartment of the refrigerator for about 1 hour until it is firm but not congealed, or refrigerate for 2 hours or overnight.

Uncooked pastry dough will keep for 2 to 3 days under refrigeration, or may be frozen for several weeks. Always wrap it airtight in waxed paper and a plastic bag.

Rolling out the dough

Because of its high butter content, roll out the dough as quickly as possible, so that it will not soften and become difficult to handle.

Place the dough on a lightly floured board or marble. If the dough is hard, beat it with the rolling pin to soften it. Then knead it briefly into a fairly flat circle. It should be just malleable enough to roll out without cracking.

Lightly flour the top of the dough. Place rolling pin across centre and roll the pin back and forth with firm but gentle pressure to start the dough moving. Then, with a firm, even stroke, and always rolling away from you, start just below the centre of the dough and roll to within an inch of the far edge.

Lift dough and turn it at a sight angle.

Give it another roll. Continue lifting, turning and rolling and as neccessary, sprinkle board and top dough lightly with flour to prevent sticking. Roll it into a circle 1/8 inch thick and about 2 inches larger all around your pie pan or flan ring. If your circle is uneven, cut off a too-large portion, moisten the edge of the too-small portion with water, press the two pieces of pastry together, and smooth them with your rolling pin.

The dough should be used as soon as it has been rolled out, so that it will not soften.

Making a pastry shell

A French tart, quiche, or pie is straight sided and open faced and stands supported only by its pastry shell. In France the shell is molded in a bottomless metal flan ring that has been set on a baking sheet. When the tart is done, the ring is removed and the tart is slide from the baking sheet to a rack or the serving dish. You can achieve the same effect by molding your pastry in a false-bottomed, straight-sided, cake pan 1 or 1 1/2 inches deep. When the shell is ready for unmolding, the pan is set over a jar and the false bottom frees the shell from the sides of the pan. It is then, with the aid of a long-bladed spatula, slid off its false bottom and onto a rack or the serving dish. You can also make pastry shells using two matching pie pans; once in a while, the weight of the filling will force the outward-slanting sides of the shell to collapse, so we are not recommending it.

Patially baked pastry shells are used for quiches and for tarts whose filling cooks in the shell. Fully baked shells are for tarts filled with cooked ingredients that need only a brief reheating, or for fresh fruit tarts that are served cold.

Butter the inside of the mold. If you are using a flan mold, butter the baking sheet also.

Either reverse the dough onto the rolling pin and unroll it over the mold; or fold the dough in half, in half again, then lay it in the mold and unfold it.

Press the dough lightly into the bottom of the cake pan, or onto the baking sheet if you are using a flan ring. Then lift the edges of the dough and work it gently down the inside edges of mold with your fingers, taking in about 3/8 inches of dough all around the circumference. This will make the sides of the pastry shell a little thicker and sturdier. Trim off excess dough by rolling the pin over the top of the mold.

Then with your thumbs, push the dough 1/8 inches above the edge of the mold, to make an even, rounded rim of dough all around the inside circumference of the mold.

Press a decorative edge around the rim of the pastry with the dull edge of a knife.

Prick bottom of pastry with a fork at 1/2 inch intervals.

To keep the inside of the pastry shell from collapsing and the bottom from puffing up, either butter the bottom of another mold, weigh it with a handful of dry beans, and place it inside the pastry; or line the pastry with buttered, lightweight foil, or buttered brown paper. Press it well against the sides of the pastry, and fill it with dried beans. The weight of the beans will hold the pastry against the mold during the baking. Refrigerate if not baked immediately.

We'll need a partially cooked shell: bake at the middle level of a preheated 400-degree oven for 8 to 9 minutes until pastry is set. Remove mold or foil and beans, prick bottom of pastry with a fork to keep it from rising. Return to oven for 2 to 3 minutes more. When the shell is starting to colour and just beginning to shrink from the sides of the mold, remove it from the oven. If it seems to you that the sides of the shell are fragile, or are liable to crack or leak with the weight of the filling to come, do not unmold until your tart is filled and finally baked

Otherwise, unmold and slip it onto a rack. Circulation of air around it while it cools will prevent it from getting soggy.

PREPARING THE APPLES

4 Ibs, firm cooking apples (Golden Delicious)
1 Tsp lemon juice
2 Tb granulated sugar
A 2-quart mixing bowl

Quarter, core and peel the apples. Cut enough to make 3 cups into even 1/8-inch lengthwise slices and toss them into a bowl with the lemon juice and sugar. Reserve them for the top of the tart.

THE APPLE SAUCE

A 10-inch heavy-bottomed pan: enamled saucepan, skillet or casserole
A wooden spoon
1/3 cup apricot preserves, forced through a sieve
1/4 cup Cavados (apple brandy), rum or cognac; or 1 Tb vanilla extract
2/3 cup granulated sugar
3 Tb sugar
Optional: 1/2 Tsp cinnamon, and/or the grated rind of 1 lemon or orange

Cut the rest of the apples into rough slices. You should have about 8 cups. Place in the pan and cook, covered, over low heat for about 20 minutes, stirring occassionally, until tender. Then beat in the above ingredients. Raise heat and boil, stirring, until apple sauce is thick enough to hold in a mass in the spoon.

Preheat oven to 375 degrees.

Spread the apple sauce in the pastry shell. Cover with a neat, closely overlapping layer of chilled apples arranged in a spiral, concentric circules, or as illustrated below.

APRICOT GLAZE

1/2 cup apricot preserves forced throiugh a sieve
1 Tb granulated sugar
A small saucepan
A wooden spatula or spoon
Optional: a candy thermometer

Stir the strained apricot preserves with the sugar over moderately high heat for 2 to 3 minutes until thick enough to coat the spoon with a light film, and the last drops are sticky as they fall from the spoon (225 to 228 degrees on a candy thermometer). Do not boil beyond this point or the glaze will become brittle when it cools. Apply the glaze while it is still warm. Unused glaze will keep indefinitely in a screw-topped jar; reheat again before using.

THE FINAL TOUCH

A cake rack or serving dish
1/2 cup apricot glaze
2 cups heavy cream to creme fraiche

Bake in upper third of preheated oven for about 30 minutes, or until the sliced apples have browned lightly and are tender. Slide tart onto the rack or serving dish and spoon or paint over it a light coating of apricot glaze. Serve warm or cold, and pass with it, if you wish, a bowl of cream.

This competition has now closed.

Congratulations to Betty and her caramel tart topped with crushed Tim Tams. Thanks to Sony Pictures, Betty has won a $175.75 Julie & Julia prize pack! Nhuy, Barbara and SassyCupcakes have also won a double pass each to see this delicious flick.

Stay tuned for more giveaways on JENIUS :)