The return (hopefully more permanently) to blogging

I admit, I have been extremely slack, unmotivated and lacking inspiration. Not just in blogging but - shock horror at the age of 22 - on all aspects of life. It comes with change I suppose - inevitable.

But anyhoo, after months and months of thinking, re-evaluating and maybe a little (or alot) of self pity, soul searching, I have decided what ever it is happening has to stop!! This is definitely not how my life should be!

Back to doing the things I love doing and that - in a major part - is talking about food. Mind you more of the indulgent and decadent kind as we seem to be in the middle of winter already.

I have also had to dig my camera from the back of my shelf, wipe the dust off (metaphorically speaking, cant stand dust in my house), and check if it still working, the last photo taken was a little under 6 months ago. Shame on me!

Lets see how long this enthusiasm will last...

I am awesome...!!!

....as evidenced by these pictures!!!

Perfect macaroon with its 'foot'!!

4" sponge cake - for one!

ANZAC biscuits - gifts (excuse the macbook as the background!)

More awesomeness on its way!

Chicken Katsu Don

Having a urge to start learning to cook Japanese at home!

First up Chicken Katsu Don.

Don't have any pictures to load up just yet - will take some next time, was too impatient

Serves 2
Chicken Katsu:

• ~ 100g Chicken fillet x 2 (I used thigh)
• Bread crumbs (enough to cover the chicken)
• Clove of garlic (chopped roughly)
• Soy sauce
• White wine or even better shaoxin wine
• Cooking oil (I use canola oil)

Don:

• 1 Onion (peeled and sliced roughly into strips)
• Cooked rice (enough for 2)
  
• 2 eggs
• Mirin
• Handful snow peas topped and tailed and 1 carrot sliced into circular disks (optional)

1. In a bowl marinade the chicken with roughly chopped garlic, equal parts of soy sauce and white wine. Measurements? Well lets see, just enough to wet the chicken for the crumbs to stick!

2. Toss it around for a few minutes and make sure you stab the garlic while doing so.

3. Heat up a non stick frying pan on high heat with enough oil to nearly cover the bottom - but not enough.

3. In a new plate/bowl pour out some bread crumbs to cover the bottom, lift out a piece of chicken from its salty marinade and coat with bread crumbs. Do this for the other piece.

4.  When the chicken has a even cover of bread crumbs place in the pan, there should only be a mild sizzle, not spitting!

5. I'd give it 2 minutes on each side until it become golden brown - make sure it is cooked through though! I usually fillet my meat quite thin ~ 1cm. Lift it out and if you like place it on a paper towel lined plate to soak up excess oil.

Now for the Don, don't turn off the heat

1. In the same pan throw in the chopped onions

2. Let it wilt a little (~ 3 minutes) and add in the optional vegetables.

3. Turn heat to medium, gather the vegetables in the pan and place the chicken piece on top (can do this in 2 lots if your pan is too small)

4. Crack an egg onto the chicken piece and using wooden spoon/what ever you cook with (chopsticks for me), try to contain the egg to within the area of the onion.

5. Pour in a splash of mirin (~20mls) and equal parts of soy sauce in to the pan and a little water to dilute. You would want some sauce left for your rice.

6. Cover your pan and let the egg steam for about 2 minutes.

7. Pour everything - hopefully in one huge coherent slab - on to your rice and voila!

In possession!

I am going to be a proud owner of my own baby that will be delivered on the 5th Jan 2011!  My baby will have bright eyes, nice shades, a bigger behind than normal but I love it never-the-less. Most importantly - other than being the biggest possession up till now - Freedom!

Can not wait!

Oh and obviously, premium plates!!!

Backlog #2 Galileo

During one of my visits back to Sydney, I was fortunate enough to be involved - some what - in a couple's (or should I say one person's act of) commitment to the next stage of their relationship.

The day started with purchasing a BIG bunch of flowers - which unfortunately I didn't get a picture of as we were too busy scheming/thinking/hoping that our plan would work - Roses to be exact.

Next, to hide it without crushing it, destroying it or ruin the beautiful arrangement for the next 3 hours where it will safely and (un)happily reside in the boot of the car. Thinking back, it was good that we were in the middle of winter, and not a scorching hot day in summer - don't think flowers agrees with saunas...

Then we happily made our way to our dinner destination:

Galileo at The Observatory Hotel - 89-113 Kent St, Sydney, 9256 2222

I first went to Galileo in 2007 during the much lesser known SMH Good Food Festival (now better and more widely known as Sydney International Food Festival) where we had fantastic soft, juicy and perfectly seasoned pork belly on top of mash and bok choy drizzled with plate licking worthy asian style sauce. That meal was simply too good to forget, I still reminisce that $35 let's do lunch - have not found one that matches the pork belly!

 Selected pictures taken 2007

I simply adore The observatory Hotel. Decorated in the old 1920s (correct me if I am wrong) glamour. The whole place is decorated to make you feel like home, inviting, welcoming and the furniture actually says 'sit on me, be comfortable and a butler will serve you tea shortly'

Entree of Crab Mille Feuille layered with (perfectly) sliced avocado & tomato coulis

We opted for the al carte menu and even though I never liked avocado, but with crab I'll eat anything and I was willing to try this. I am glad that I did, not because it tastes good (did not go beyond 2 bites) but because I realised why I did not like avocado in the first place - allergies! As soon as I swallowed the first bite, my throat slowly swelled up and I began coughing quietly, took a sip of water and swapped my entree with K.

Entree of pork belly.... *item no longer on menu hence the descriptiveness*

 The pork belly was rather dry and despite the pretty presentation which I promptly went "Ooo" for, it was huge disappointment!

Principaux of Duck and fois gras pie with mesclun salad and sauce aigrie doux

Forget about all the fancy stuff after the 'duck and fois gras pie...' THIS is a pie, this is a HUGE and expensive pie! The extensive description reads:-

"The duck pie is a long process which requires a level of experience to integrate the marriage of flavours with optimum ingredients. The duck and fois gras has been marinaded in Hennessey XO and truffle jus for 3 days, which is then encased in a traditional hand made French style 'puff' pastry"

X-section of the pie with visible chunks of fois gras and duck meat

With the first bite I was blown away, literally with the powerful and intense flavours that was hitting my taste buds like...(how do I put this)....whip. Don't get me wrong! It is very nice, and I can understand how it would take a very experienced chef to be able to integrate, work with and make all the different flavours of each individual ingredients really complement each other.

With each mouthful, I come to appreciate the skills of the chef in presenting these bold and aromatic flavours. I polish off 1/2 of the pie and swap with K. This pie is definitely not for cowards and this would definitely appeal to a particular crowd of diners with a very matured palate. Much like preference of red and white wines!

Principaux of fillet of grilled wagyu marble score 9+ 150g tenderloin fillet cut with baby vegetables and pomme paillasson

What can go wrong with steak, as a matter of fact Good steak. Have to say though after 5 months, I cannot remember much about this steak meaning it was good, but not memorable!

Petit fours which came with coffee/tea

We were so full to the brim - me especially with my tastes buds trained up for this meal - we have to battle on with dessert! Not before a cup of coffee to aid digestion! These petit fours were "complementary" (not quite when tea/coffee cost $10.50) but we still needed to try the dessert!

Dessert persimmon tart?

Excuse my unbelievable memory. We picked a dessert to share and as I have seldom seen persimmon used in desserts I picked this. In hind sight, it was probably not the best choice! It was nice, but still not memorable. 

I came out of Galileo thinking when is bed time when I realised 'Hey! There's still a flower dying in the trunk!' We ventured over to circular quay where Vivid Sydney was transforming the opera house into a huge canvas.

Finally, after a tiny mishap, the guy drops down on one knee and pops the question with an enviable ring in his two hands. Just as the back drop of the opera house projects 'LOVE' the girl screams hysterically excitedly and graciously consent to building what will be the next stage of their long and happy relationship/marriage.

Ahh love stories with happy endings!!!