food

Mixed katta kat $12.00Beef liver and kidney cooked with exotic spicesand traditional Pakistani hot curryI have a theory...Offal is the fat kid in school.All the pretty things - lobster, salmon, scallops, rib eye and rack of lamb - get the instant double-take and the whistle of appreciation. They're the cool kids. Like the tall, blonde and beautiful, they could be wearing a paper bag and still

Usually it's just me.After a dinner out with friends, as we file out the door, I'll casually say "soooooo... does anyone feel like dessert?"I'm already thinking of options and looking forward to sweet closure when someone, the self-nominated Voice Of Reason will say "Omigod, you're joking aren't you? I'm sooooooo full. I totally couldn't eat another thing."To which I will smile and laugh, "Oh of

Here's what I had for breakfast today - a large cup of coffee, and two gigantic chocolate chip cookies. Following the famous recipe David Leite's Chocolate Chip Cookies pretty closely, I made up a batch of cookie dough on Monday night, and baked 6 large cookies this morning. They weren't bad - I especially liked the slightly chewy inside and crispy edges, and the sprinkling of Maldon sea salt flakes on top of a chocolate cookie is genious. But if I ever make these again, I drastically reduce the amount of sugar in the recipe. I made the mistake of having two of these with my coffee this morning, and that is not something I recommend. I was very close to opening a can of tinned sprats to reduce the effects of all that sugar. Other than that, I was pretty pleased with the way these spread out and baked. Some foodbloggers mentioned that the cookies were flat - not in my kitchen - they were about 1 cm /just under half an inch/ in the center. I baked large cookies, ca 75 grams ...

The diner looks around, confused. "Oh when you said we were going to Teppanyaki, I was expecting a chef doing tricks at our table".I overhear this comment from our dining neighbour. We're all seated at the huge wooden communal table which runs the length of this dim and moody Asian-themed eatery in the Ivy complex. I can only smile wryly at the confusion.Whilst we can see the chefs at work in the

The Bankstown Bites Festival is always a calendar highlight. This year the Festival was set-up further down South Terrace, enabling better traffic flow and crowd management. "Fast Ed" Ed Halmagyi was the feature chef this year and stalls sold a range of foods from Korean to Peruvian, and German to Lebanese.Traditional Korean drummingChicken skewersChurrosMy favourite aspect of the festival is, of

Sometimes you find gems in the most unlikely of places. Tucked down one end of the Eating World food court in Chinatown, is a small stall decorated only with a hanging red curtain and a menu printed on a huge cardboard sign. Gumshara serves traditional Japanese ramen, and in the short time since opening, has gathered a legion of devoted followers. Traditional Japanese ramen One of its

I grew up in a family that never really valued sport as a worthy pursuit. The closest I got to appreciating rugby league in primary school was collecting and swapping footy cards by playing "tips", "tops" and "faar-ies".Hence it's with some bemusement I confess I attended my first ever rugby league match recently. As a spectator with little emotional involvement with either team playing, I found

We went to see my parents last weekend, and I was thrilled to see that both whitecurrants and gooseberries are ripe and ready to be picked! I sneakily picked about a quart of gooseberries, and made a simple fruit soup for dessert that night. I like my fruit soup to be thick enough to hold a large spoonful of whipped cream without collapsing, but thin enough so I could drink a glass when thirsty. My mum's gooseberries are yellow and rather sweet, so if the ones you've picked or bought are sharp and acidic, you should increase the amount of sugar in the recipe. Gooseberry Fruit Soup ( Tikrikissell ) Serves 4 to 6 400 g fresh gooseberries (about 1 litre/1 quart) 150 to 200 g sugar 1 l water cinnamon stick (optional) 3 slightly heaped Tbsp potato starch or cornflour (see note) + some cold water Wash the gooseberries, top and tail. Place cold water, gooseberries, sugar and cinnamon stick into a medium saucepan and bring slowly into a boil. Cook over moderate heat for 7-10 minutes, u...

I admit it. The main reason I was excited about celebrating Nepenthe's recent wins in the Decanter World Wine Awards 2009, was the fact they were celebrating it at Aria.The undoubted star of the evening was the Nepenthe Sauvignon Blanc 2008, winner of the Best Australian Sauvignon Blanc under £10 Trophy. The Decanter World Wine Awards, which were launched in 2003, attracted more entries in 2009

I'll never be a MasterChef.I know this because not only am I quite positive I would draw a complete and utter mind blank when faced with a mystery box or invention test (in front of cameras, and the threat of a national TV audience no less!), but I also know I am terrible at plating. And food styling.When I cook for guests, I'm usually more worried about whether the room is too hot or cold, if

What's an Estonian girl to write about French blueberry tart? No real excuse, apart from the fact that I had a box of wild Estonian bilberries in my freezer and I wanted to make something that really highlight these delicious berries. The resulting cake was delicious and elegant in its simplicity, and I wanted to share the recipe with my blog friends :) Bilberry or European blueberry ( Vaccinium myrtillus L ), is related to high-bush blueberries ( Vaccinium Cyanococcus ) mostly known and cultivated in the US. I must admit I always thought these two were the same thing - until I bought some cultivated blueberries in Scotland and were surprised to see that the berries where greenish-white inside, and not dark purple, as the berries I had always picked in Estonia. So now I know that when it's white inside, it's a blueberry, when it's purple inside, it's a bilberry. Both work well in this lovely berry tart. Serve with a sprinkling of icing sugar, and some whipped crea...

Fondue. Give them food on a stick. And let them dip.A last-minute dinner suggestion by Billy sees a flurry of emails, a hungry surf of the web and finally a booking at JPB Restaurant at the Swissôtel for a night of fondue.Simon and Yas are also grabbing their fondue fork, and Mr and Mrs Pig Flyin--who happen to be in town idling for dinner--also join our fooding crew. I'm bemused when, as I make

NOTE that I'll be updating this post during the summer, as I get to frequent places again myself. I'll put a handy link to the right hand side of this blog, so you can find the post easily. I've received numerous emails during the last few months asking for café and restaurant recommendations in Tallinn and elsewhere in Estonia. I've outlined my favourites before - Tallinn: Culinary City Snapshot - was published on my friend Johanna's blog back in February 2007. I also did an eGullet foodblog in September that year that included lots of restaurant suggestions. But things have changed since then, so it's definitely time for an updated review. However, instead of replying individually to each of you, I've put together a list of suggestions, explaining what and where alongside. Hope at least some of you will find it useful. If you do have any further questions, please leave it in a comment section and I'll reply as soon as possible. Note that I gave birth...

Can you imagine a world without food blogs? Oh what a cruel cruel world it would be. Following Ed's list of Melbourne food blogs published here, it seemed a comprehensive list of Sydney's food blogs was well overdue. I've followed Ed's lead and listed them in order of commencement date which provides an interesting insight into how food blogs have really surged in popularity, particularly

I'm not claiming that Swiss Roll or Strawberry Roulade is by any means unique to Estonia. But I guess our most popular version of the roll - filled with a mixture of curd cheese and whipped cream, as well as berries, is rather typical and perhaps less common outside the country. Here's how I make it. * If you live in the UK, try the Polish shops for 'tvorog'. In the US, some of the farmer's cheese look and taste very similar to our curd cheese (or buy 'tvorog' from Russian shops). In Finland, use 'rahka' and in Sweden 'kesella'. Alternatively, try ricotta, but add a spoonful or two of sour cream and a squeeze of lemon juice to make it more similar to curd cheese. Strawberry Roulade ( Rullbiskviit maasikate ja kohupiimakreemiga ) Makes about 10 slices Sponge: 4 large eggs 100 g caster sugar 55 g plain/all-purpose flour 50 g potato starch/potato flour 1 tsp baking powder Filling: 200 ml whipping cream (35%) 1 Tbsp caster sugar (or vanilla suga...

Is high tea just for the gals?This thought crossed my mind as seven female food bloggers assembled at The Loft on King Street Wharf for their Christmas in July high tea. Whilst a sweet tooth seems to strike more women than men, I've known more than a few blokes who secretly wanted to join a baby shower or hen's day just so they could partake in high tea and indulge.On Saturday it was women only,

It's only in winter that I hanker for the warming qualities of a piping hot bowl of thick, nourishing belly-satisfying soup.Ever since Minh posted her adapted recipe for the Sweet Corn and Basil Veloute by Justin North, I'd bookmarked it for future reference. It sounded rich and sweet and I loved the idea of making a soup using a stock simply by boiling corn cobs.Following an off-hand remark

While we're still eating lots of strawberries (yes, the season is still going strong here), then here's something savoury for a change. I flipped through the latest issue of the British BBC Good Food magazine in a café few days ago, and this recipe for Smokey Cheese and Onion Tart caught my eye. I used puff pastry instead of shortcrust, and slightly modified the process and ingredient proportions, and made this for dinner on Wednesday. We liked it a lot. As with most puff pastry tarts, this is best when still warm or lukewarm. Smoky Bacon, Onion and Cheese Tart with Cherry Tomatoes ( Sibula-juustu-peekonipirukas ) Serves 6 to 8 500 g puff pastry 100 g smoked bacon 4 to 5 medium-sized yellow onions 200 ml whipping cream 1 large egg 200 g grated cheese 200 g cherry tomatoes, halved freshly ground black pepper Roll the puff pastry into a rectangle, place on a baking sheet covered with parchment paper. Using a small sharp knife, score a 1 cm border around the edge of the pastry. C...

All good things must come to an end, and this Sunday it's the MasterChef Australia finale.What better way to send off this television hit--one that has struck a chord throughout Australian living rooms, kitchens and soon-to-be-growing pantries--than your very own MasterChef party?Need some help? Read on!How to host your own MasterChef finale partyAll guests must wear dress in costume, either by

Saturday July 18, 2009Markets:Eveleigh Farmers' Market, 8am-1pm, 243 Wilson Street DarlingtonNorthside Produce Market - 8am-12pm, Miller Street North Sydney~~~Sunday July 19, 2009The Rocks Aroma FestivalGet your caffeine fix at the biggest coffee festival in Australia. There'll also be plenty of tea, hot chocolate and sweets as well. Check out my pics from the Aroma Festival in 2007.10am-5pmFrom

The boys are back in town.After three long and painful weeks of renovations, Mamak is open again for business.I don't often head to Mamak these days, turned off by the huge queues every evening (is Mamak the new old Spice I Am?) but it's funny how a little bit of reverse psychology works its magic. Closed and unavailable? I want it now.We headed to Mamak last Friday, its third day of business

In our fast-paced lives in the rushrushrush of the City, sometimes it's nice to sit back and Take It Slow.Taking things slow is one of the key philosophies behind the Slow Food movement, one that embraces food that is good, clean and fair, and urges us to no longer be "enslaved by speed". Keen to share and spread the philosphies of this movement is Craig Macindoe, chef and owner of MUMU Grill in

Another simple strawberry dessert that's ready and served within minutes. The recipe idea is from a Swedish recipe leaflet Arla Köket (2/2001, Jordgubbar på italienska ). Cut strawberries into small cubes, sprinkle with some sugar (optional) and divide between serving glasses. Whisk some whipping cream until soft peaks form, then season with a splash (or two) of Amaretto . Spoon over strawberries. Finally, crumble some meringues and sprinkle on top of cream. A lovely contrast of flavours and textures, trust me :) ( Itaalia maasikadessert )

Here's a quick smoothie I fixed myself yesterday. A large handful of pitted cherries , a cup of kefir* , blended with an immersion blender. I then stirred in 2 Tbsp of the famous Estonian kama mixture , and seasoned the smoothie with a spoonful of agave nectar and a squeeze of lemon . Lovely, and perfect for summer! What's KAMA ??? Read more here . * If you live in the UK, try looking for kefir in the Polish shops. If you live in the US, you could look for Lifeway Kefir in Whole Foods, Target etc. ( Keefirikokteil kama ja kirssidega )

With local strawberries finally here, I've tried to use them on as many occasions as possible. Remember my strawberries with elderflower zabaglione recipe? Well, this is the starter we served during that dinner. Pretty and seasonal, and delicious as well. I used an Italian Cacioricotta cheese , made from sheep and goat milk. It's a young and crumbly cheese, similar to pecorino. Use this, if you can find some, or replace with a semi-soft goat cheese of your choice. Summer Salad with Strawberries, Prosciutto and Cacioricotta ( Suvine salat maasikate ning singiga ) Serves 6 large handful of salad leaves per person (I used lamb's lettuce) 200 g (about half a pound) of strawberries 6 slices of Prosciutto/Parma ham 75 g Cacioricotta cheese Salad dressing: 1 Tbsp balsamic vinegar (I used Belazu) 3 Tbsp extra virgin olive oil sea salt freshly ground black pepper Rinse and dry the salad leaves, divide onto plates. Clean strawberries, halve or quarter them. Rip Prosciutto into sma...

Looking for a late night dinner in Sydney? Most of the time we end up heading toward Chinatown.I'm not quite sure when Super Bowl on Goulburn turned into a Super Meal. The frontage and signage is exactly the same, the only difference is the blue cursive neon lighting switched from Bowl to Meal. And again, inside, everything remains pretty much as I remembered.Rice bowls waiting for goodiesSuper

Photography? I'd always considered it one of the easiest creative arts to master - a case of frame your shot and hit the shutter button. It doesn't take long to realise that amazing photography is harder than it looks - an understanding of composition, of design, of seeing the beauty in the everyday that most of us miss, and combining this with the technical expertise to produce an image that is

I've been baking my own naturally leavened ( aka no-yeast) rye bread again, using just rye flour, and I'm very pleased with the results. I always make two large loafs - one plain (well, I do add caraway seeds and linseeds to the dough), the other flavoured. Last weekend I added some hazelnuts, dried cranberries and raisins to the mixture. Absolutely delicious! Let me know if you're interested in the recipe. EDIT 8 July 2009: Well, looks like I'll need to post the recipe indeed :) It's a longer post, but I'll do it a.s.a.p.!

Oh Manu... oh yes I do!Yes, I do love good food which is why I can never resist attending the Good Food & Wine Show every year it hits town (I've missed it once in the past 6 years and only because I was overseas at the time).Even more exciting this year was the receipt of one media pass from Johanna at Stellar*, which not only got me into the Show for free, but also included access to the media

We've got some friends living nearby, who love good food as much as we do (their 7-year old daughter's favourite pizza is with arugula and Prosciutto!). We get together pretty much on a weekly basis at each other's place, cooking and eating together. Last Friday we - K,. me and Nora - walked over to their house. The weather was hot and sunny, as it has been for over a week now, and we decided to have an al fresco dinner in the backyard. They were in charge of the main course (excellent grilled Teriyaki salmon with new potatoes and a salad, with additional nibbles), we prepared a quick starter (Strawberry and Prosciutto salad with Cacioricotta cheese), and this strawberry dessert. Estonian strawberries have finally appeared on the market stalls, so we were keen to use as many of them as possible.. This is a great summer recipe. I usually make zabaglione (or sabayon, if you prefer the French name) with Marsala or Madeira or some other dessert wine. However, I have recently c...

When did burgers get so popular?Suddenly, it seems, Sydney can't get enough of them. These aren't the greasy takeaway shop kind, with pre-made patties cooked on the grill by a sad and resigned owner who sighs with each order.I remember those hamburgers of youth with fondness, a behemoth of beauty piled high with the greasy fried egg, rasher of bacon, juilenne of wilted lettuce, discs of soggy

There's only one thing you come to La Disfida for, and that's the pizza.We're talking thin crust pizzas dressed with only a smattering of topping, and baked in a traditional wood-fired oven.A firm favourite with locals, La Disfida is the family-run pizzeria well-suited for families as well as BYO wine-toting couples. Timber floorboards and bare wooden tables cluster around the open-style kitchen,