Spicyicecream

Some of Sydney

The Taste of Sydney Festival was held for the first time this year, between the 12th and 15th of March in Centennial Park. I had been excited about the festival since the launch party provided a sneak peek of some of the amazing dishes on offer from some of Sydney’s top restaurants. Sydney is diverse and eclectic, and span so many different cuisines because it is such a multicultural city. I thought this was reflected well in the variety of food available.

With newly purchased crowns in hand, we headed straight to Bécasse for one of Justin North’s famous wagyu burgers (12 crowns) that I had been dreaming about since the launch party. I wanted to get in quick because I knew they would be popular – in fact I think the official number was about 5,500 burgers in four days of the festival. It was just as delicious as I remembered – the meat absolutely melts in your mouth, but it seems very small indeed when you are sharing it!

Nearby was Berowra Waters Inn and I had mentioned to my sister how wonderful the arancini (10 crowns) was at the launch party – I can’t even remember how many I ate. It was wonderfully crispy on the outside, giving way to a beautifully cooked truffle risotto and buffalo mozzarella center. The striking green sauce that accompanied it was made from tasty spinach and fennel. The flavours complemented each other so well, and I think this is a really great, balanced dish.

Next up was the pie from Bird Cow Fish (12 crowns). Originally advertised as braised beef cheek, roasted onion, Jerusalem artichoke and red wine jus, we are told that today they have used oxtail instead. I thought that the pie tasted just a little too strongly of wine, which overpowered some of the other more subtle flavours like the artichoke. However the meat was beautifully tender and the pastry was deliciously flaky.

Unfortunately I didn’t get a very good photograph of the Wagyu Beef Bourguignonne with truffled cauliflower and onion rings from Restaurant Balzac (10 crowns). The flavours were incredible and all worked so well together. The pastry was so crispy, giving way to a melt-in-your-mouth meaty filling, and Beth and I agreed that it was our favourite dish of the day.

Another favourite was the beautifully presented Love Cake with cinnamon cream (8 crowns) from Flying Fish. I didn’t know that love cake was a Sri Lankan dessert, and a good friend of mine has offered to give me her family’s recipe so I can try it myself. It had a texture similar to pudding and I loved the warm cinnamon flavour.

And last but not least, we managed to score a table right near the Lindt stand, which was a temptation we couldn’t resist. For only 6 crowns, I got a cute heart shaped waffle with a big scoop of Lindt white chocolate and vanilla bean ice cream, and a generous drizzling of Lindt chocolate sauce. Anyone who has been to the Lindt cafés in Sydney knows how amazing their ice cream is, and this was so delicious I wanted to lick the plate clean.

So with full tummies, a Gourmet Traveller magazine showbag, and slightly sunburnt arms we left to find a shady spot under some trees. I really enjoyed the day, though most of the servings were on the small side. Centennial Park provided a beautiful backdrop to the festival, which was well organised and easy to navigate. Even the weather co-operated for us, having been a little unpredictable in the days before, it was beautifully sunny on the day that we were there. And a huge, big thank you to Prue from The Mint Partners for the tickets!

Chocolate Guinness Cupcakes

So here we are, a little under two years since the start of my blog and I have finally hit my 100th post! That means I have sat down here in front of a blank page one hundred times, and shared almost one hundred recipes. I have said it before, but it has been a wonderful journey so far and it is only getting better. My hunger to learn more never seems to be quite sated, and I love sharing these little adventures. I would like to extend my most heartfelt thanks to my readers who stop in and say hello, your comments and feedback make my day!

It was somewhat unintentional, but it seems fitting that my 100th post is about cupcakes because they seem to be synonymous with celebrations around here. The Chocolate and Guinness Cake recipe from Nigella Lawson’s book ‘Feast’ intrigued me – the combination of beer and chocolate sounded particularly interesting. I wanted to try the recipe in cupcake form, and what better opportunity to try it than St Pat’s Day!

The cupcakes are so wonderfully moist at room temperature, thanks to the addition of sour cream, but if you put them in the fridge they take on a fudgy texture, almost like a brownie. The Guinness taste is just right, not too strong but definitely giving the cake an interesting depth. Teamed with cream cheese icing (my favourite) this is a great recipe. I would recommend only filling the cupcake cases half full instead of the usual three-quarters, because I found that they rose quite a bit and some overflowed. Or, you could of course bake a full size cake!

Chocolate Guinness Cupcakes
Adapted from Nigella Lawson Feast
Makes 18 cupcakes

• 1 cup Guinness Stout
• 110g unsalted butter, cut into cubes
• ¾ cup unsweetened cocoa powder
• 2 cups caster sugar
• ¾ cup sour cream
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups plain flour
• 2 ½ teaspoons baking soda

Cream Cheese Icing
• 250g cream cheese
• 1 cup icing sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract

1. Preheat the oven to 180ºC (350ºF). Line a cupcake tray with paper liners.
2. Pour Guinness into a large saucepan, add butter and heat until melted. Whisk in cocoa powder and sugar.
3. In a small bowl, beat sour cream, with eggs and vanilla and pour into the Guinness mixture. Sift in the flour and baking soda and whisk to combine.
4. Divide cake batter between cupcake liners, making sure to fill each only half full. Bake for 30-40 minutes or until a skewer inserted into the center comes out clean. Leave to cool completely on a wire rack.
5. To make the icing, place cream cheese and icing sugar in the bowl of an electric mixer. Add cream and vanilla and beat until you have a spreadable consistency. Frost the top of the cupcakes.

Little City

I’ve just returned home from a quick trip to Perth, my other favourite city on the west coast of Australia. These kinds of trips always seem to go too quickly, before I’ve had enough of a fix of this vibrant little city I’m starting to love more and more. I have been wanting to tell you about Little Creatures for a long time now, since we stopped in there on a whim on the trip before last. It is a brewery and restaurant located in a converted warehouse in Fremantle, on a beautiful little spot right near the water. The atmosphere at lunchtime is relaxed and easygoing but I can imagine it would be a fun place to spend a Friday or Saturday night.

The restaurant is popular with locals and tourists alike. Since I visited the first time, their Pale Ale has become my favourite Australian beer and my favourite topping for home made pizza (potato and rosemary) was inspired by my trip to the Fitzroy Dining Hall last October. The menu consists of shareable goodies such as pizzas and a variety of dishes showcasing Western Australia’s finest produce. If beer isn’t your thing, they also have an impressive list of local wines from Margaret River. The staff are casual, friendly and with full tableside service, leaving you free to soak up the sunshine and watch the group a few tables over, dressed up as pirates for a birthday gathering.

The frites were fried to crisp perfection and served with skin on, which is just the way I like them. They were served with a tasty aioli that was a nice change from tomato or sweet chilli sauce. The portion size is perfectly suited to sharing. The chorizo, sweet corn and fetta pizza was an interesting melding of flavours you might not expect to see together but which somehow work in harmony to create a delicious combination – spicy, creamy and sweet with the occasional juicy pop of a corn kernel in your mouth. It is also a treat to walk past the kitchen and watch the pizzas being made, fresh.

Another notable meal from the trip was at TigerTiger in the city, a quirky little place – half café, half bar that I’d heard about from Reemski. Their website said they served an all-day breakfast but when we arrived we were given new menus with a variety of delectable lunch and brunch options including savoury tarts and a steak and merlot pie. But when our waiter returned, he told us that their oven was on the fritz so the pastries weren’t available. I settled for a CBLT – chicken, bacon, lettuce and tomato sandwich – and a long black and the boy had poached eggs on sourdough toast.

The coffee was excellent, and served with irregular shaped raw sugar cubes. I was a bad blogger and forgot to take a photo before I started eating. You see, it was nearly 12.30pm and I hadn’t eaten anything all day! But the CBLT was delicious, and huge, and even now I am surprised I managed to finish it all. Word has it, the eggs were good, but a little runnier would have been better for the toast soak up. I loved the mismatched furniture that looked like it had been collected from second hand shops, but I especially liked all of the posters on the wall, their abstract and colourful style appealed to the graphic design geek in me. I would like to visit again one day, if not only to try the pie but to see how this little place grows over time. Perth seems to change so much every time I visit, and I can’t wait for the next trip.

The Summeriest

It was hot this past weekend, really hot. On Saturday, the temperature got up to 43 degrees in some parts of Sydney, and up pretty close to that where I live. I am certainly thanking my lucky stars that the air conditioner is working again! But, it is a little bit hard to complain when you’re wearing your favourite summer dress, your hair is in a messy but stylish bun, and at dusk you’re eating perfect home made pizza, cooked on the barbeque (something that you will be hearing more about soon, I promise) and sipping the summeriest of drinks – a wonderful pomegranate and white wine sangria.

I still had a bottle or two of POM Wonderful in my fridge from Darcie at Zing, and it recently occurred to me that I haven’t shared a single drink recipe here! Pomegranate juice is just wonderful in so many different cocktails, from the Pomtini, a modern twist on the classic martini, to a refreshing pomegranate and lime caprioska, the pomegranate juice is not only a delicious addition but so pretty too. I don’t know about you, but I think cocktails taste so much better when they’re pink!

While not your traditional red wine sangria, this one is an inspired and delicious combination of ingredients, and I’m only too keen to find another occasion to make it again. The flavours complemented each other perfectly, with the lemon and mint making it nice and refreshing. The deep red colour was absolutely stunning. Served ice cold, this is the perfect drink for casual entertaining on a summer night.

Pomegranate and White Wine Sangria
Serves 6
Recipe adapted from Gourmet Traveller

• 45mL lemon juice
• 200mL POM Wonderful juice
• 250mL white wine (I used a nice Sauvignon Blanc)
• 60mL white rum
• 60mL sugar syrup
• 10-15 mint leaves
• 1 lemon, cut into thin slices
• ¼ cup fresh pomegranate seeds
• Ice cubes, to serve

1. Add the lemon and pomegranate juices, white wine, white rum and sugar syrup to a 1 litre size jug or carafe with the mint leaves, lemon and pomegranate seeds.
2. Mix and top with ice cubes just as guests arrive. Pour into wine glasses and serve.

Taste of Sydney

Sydney is a unique city food-wise, with an amazing blend of cultures shaping our cultural landscape. The Taste of Sydney Festival coming to town after successful events in cities like London, Dublin, Dubai, Cape Town and Melbourne. You can experience the best cuisine that Sydney has to offer, all in the one place. The festival runs over four days, between March 12th-15th in the gorgeous Centennial Park, and features some of the city’s top restaurants including Bécasse, Bird Cow Fish, Longrain and Sailors Thai.

It was very exciting to receive an invitation to the Media Launch and have the opportunity to preview it all beforehand. It was also a wonderful opportunity to catch up once more with some food blogger friends over some great food and wine. But unfortunately I was a little too busy chatting and eating to take many photos! For the full run-down, of everything that was served, head over to Jen’s blog and check out her amazing photos.

There were a few highlights of the night – the amazing and visually stunning beetroot macaroons with foie gras by Centennial Parklands Dining, and the mini wagyu burgers from Bécasse & Etch which I had been looking forward to trying for a long time. I also loved the truffle risotto balls with mozzarella and spinach and fennel sauce from Berowra Waters, I think I ate at least three! There was some excitement when the guy serving the tray of ‘etli borek’ teased us, telling us they had snake inside the crispy filo pastry. We actually believed him at first, but it was veal shank with currants and pine nuts and was really delicious.

The dessert that took the cake, so to speak was the wonderfully jiggly vanilla panna cotta from Jonah’s at Whale Beach. It was served with pomegranate molasses and lavender honey. Both the presentation and the taste were sensational. The double chocolate and hazelnut baklava from Civic Dining was also amazing, but very very rich. I was very impressed with the variety of dishes and the wonderful location. I am really looking forward to the festival itself!

Daring Bakers: January

After all of the richness and drama that came with last month’s Yule Log challenge, something light was certainly needed to restore some balance. Lighter-than-air tuiles were chosen to take the limelight this month, for the first challenge of 2009.

The January Challenge consisted of:
– Making tuiles using the recipe given
– Shaping them while warm
– Pairing the tuiles with something light or fruity

I will say first off that I was quite lucky to even complete the challenge this month, as the weather has been so hot and I wasn’t allowed to use the oven! On the one cooler day that I had planned to make them, I was sick with food poisoning and didn’t feel like baking at all. Luckily, last weekend I got another chance to give the recipe a try at my cousin’s house.

The final result as you see here was not what I had planned. Originally I wanted to shape the tuiles into little baskets, inside which I could put a scoop of raspberry sorbet, but it was much more difficult than I anticipated to form them into anything resembling a basket and I opted for rolling them into a wide cannoli shape using a small rolling pin instead. The raspberry whipped cream came together very easily and I love how pretty they look with a light dusting of icing sugar.

I’m glad I did get to participate in the challenge and make the recipe, even though it came with its share of frustrations when using an oven I’m not used to, and without the chance to have a second attempt at a later date. The first batch were over-baked and cracked when I shaped them, the next was slightly under-baked and they tore. And I can’t even count how many times I burnt my fingers! Luckily the failed attempts were delicious.

This month’s challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

Tuiles with Raspberry Cream
Yields about 20 small tuiles

• 65g softened butter
• ½ cup sifted icing sugar 
• ½ teaspoon vanilla extract
• 2 large egg whites (slightly whisked with a fork) 
• ½ cup sifted plain flour 

Raspberry Cream
• 2/3 cup thickened cream
• 2 tablespoons icing sugar, sifted
• ¼ cup raspberries, fresh or defrosted if frozen

1. Preheat the oven to 180ºC (350ºF).   Using a hand whisk or a stand mixer fitted with the paddle attachment, cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites.
2. Add the flour in small batches and stir to achieve a homogeneous and smooth batter. Be careful to not over mix.
3.  Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).  
4. Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template. Press the stencil on the baking sheet and use an offset spatula or palette knife to spread batter, leaving some room in between your shapes.
5. Bake for about 5-10 minutes or until the edges turn golden brown. Immediately release from baking sheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time.
6. To make the raspberry cream, place cream and icing sugar in a bowl and mix with electric beaters until soft peaks form. Roughly chop the raspberries and gently fold into the cream mixture. Pipe into the cooled tuiles and serve immediately.

Super Foods

My grandmother has a pomegranate tree in her back yard and ever since I can remember, I’ve loved the tiny ruby gem-like seeds inside them. I used to sit at the table help my grandpa dislodge the seeds and then often sneak a small handful from the large bowl that sat in the fridge, before or after a swim in the pool on a summer day. At the time, I don’t think any of us knew just how good they are for you – packed with antioxidants, they are one of nature’s very own super foods.

I was lucky enough to receive some bottles of POM Wonderful courtesy of the lovely Darcie at Zing. I was so excited to come home and find the beautiful bottles sitting in the fridge. My mind ticked over at all the things I could do with them – pomegranate cocktails were particularly tempting, but I decided on this wonderful pomegranate granita. And great minds think alike – Christie from Fig & Cherry made a pomegranate, lychee and gin granita recently too.

It is just perfect for a hot summer day, with no need to light the oven or even turn on the stove. All you need is a freezer and a fork. I think it’s something that my grandpa would have enjoyed too. It is such an easy to make and wonderfully refreshing treat. You can serve it with a wedge or spiral of fresh lime, or perhaps with some fresh pomegranate seeds. I love the dark ruby colour, and because I know you’re wondering…yes, it certainly does make your tongue turn purple!

Pomegranate and Lime Granita
Serves 6-8

• 2 bottles POM Wonderful 100% Juice (about 473mL each)
• 1 cup water
• Juice of ½ lime
• 2 tablespoons sugar

1. Combine all ingredients in a large bowl and stir to combine. Place in a large metal tray or cake tin and freeze for 30 minutes.
2. Use a fork to separate the ice crystals. Repeat every 30-40 minutes until you have a granita consistency, about 3 hours.

Sugarmill, Kings Cross

As some of you know, I work as an in-house graphic designer for a company that owns and runs some of Sydney’s biggest bars and nightclubs. About fourteen to be exact, and needless to say, it keeps the two of us very busy! At about the time I started, the logos had just been finalised for two new venues opening in Kings Cross. From August to December, when they opened, I got a behind-the-scenes look at all the things that go into opening a bar. Now that Sugarmill and Kit & Kaboodle have been up and running for about a month now, I thought I’d go back and visit, for research purposes, of course!

Sugarmill is a bit of a throwback to the Kings Cross of old with intricate patterned ceilings, peeling paint on the walls and real antique tiling. ‘The Cross’ used to be Sydney’s own little bohemia, attracting the ‘artistically inclined’ and was famous for the restaurant scene. Touches of that history appear in the interiors at Sugarmill, like the amazing giant light fittings over the bar and the beautiful leaf-patterned wallpaper that leads you downstairs.

The menu is also interesting, with up-scale pub food – steaks, ribs, schnitzel and subs – and a variety of share plates, but this is definitely some of the best pub grub I’ve ever had. The cocktail list is made up of primarily classic cocktails, but they’re done well, and reasonably priced to boot. However, if you want something a little more exotic, I’d suggest heading upstairs to Kit & Kaboodle. I had the beetroot, goat’s cheese and walnut salad with mandarin dressing ($13.50) and my cousin ordered the battered cod with fries and mushy peas ($15). I really liked my salad; it had a great variety of flavours and textures, from the crunchy walnuts to the tangy dressing, and it worked really well together. The fish was also delicious, encased in a tasty but not greasy batter. The fries were crunchy and crisp, and the serving was so generous that between us, we couldn’t finish them!

I really like the atmosphere at Sugarmill. I think it would be an equally great place for a party or a pub lunch, a few cocktails with the girls or a beer after work.

2008 Favourites

Although it seemed to fly past so quickly, 2008 was a great year for me, with some accomplishments that I’m very proud of – I graduated from college, I got a job, I completed Daring Bakers December. I learned so much, and I feel like I’ve finally started to become the person I want to be. It’s a pretty good feeling. I’m hopeful that 2009 will be even better, for me and for all of you. Happy New Year!

I thought I would share some of my favourite recipes from 2008, the ones that really made me say yum. I hope that if you try them, that you enjoy them as much as we did. They’re in the order of when they were posted.

Chocolate, Whisky and Raisin Cake, the one that got Dorie Greenspan fired. I made it for my Nanna’s birthday last January and it was so great that most of us had a second slice, even though we were already full.

Lamb, Fig and Walnut burgers, this is actually a recipe I came up with myself after being given some figs from Nanna’s garden. We all loved it and I’m looking forward to making it again this year.

Carrot Cake, it’s my dad’s favourite and I think this time I perfected it. It’s absolutely delicious, especially with cream cheese icing.

Pear Crumble, with brown butter and vanilla bean, you just can’t go wrong. Perfect for autumn and winter, I think this is the recipe that started my Pear Obsession 2008.

Lemon Flan with Strawberry and Thyme Compote, this recipe was so much better than I expected it to be! It is a sophisticated dessert that requires little effort, perfect for dinner parties.

Strawberry and Rhubarb Pie, my first attempt at a lattice crust, and I think its safe to say that more practice is needed. I love rhubarb and I love strawberries, and I think I might have eaten half of this pie by myself.

Chocolate and Sticky Date Pudding, this recipe was a bit of an adventure but one of my winter favourites. The chocolate butterscotch sauce was the perfect accompaniment, and a scoop of vanilla ice cream of course.

Peter Reinhart’s Pizza, in 2008 I became obsessed with making home made pizza. This recipe was for the Daring Bakers Challenge in October, and it was absolutely delicious. I also got to pretend I was in Italy, and toss the dough in the air!

Blueberry and Sour Cream Icecream, another Dorie Greenspan recipe, this ice cream is absolutely perfect for summer. I love the vibrant purple colour and its slightly tangy taste.

Blueberry Sour Cream Ice Cream

This summer hasn’t really felt very summery at all so far, with the temperature regularly hovering around 23ºC, which for me requires long sleeves! This week however, we’re set for much more seasonally appropriate temperatures, the timing of which is both good and bad. Unfortunately, our air conditioner at home is broken. But! I’ve borrowed an ice cream maker while its owner is interstate. Glass half full?

And what better recipe to try first than this one, which Dorie herself claims is the “summeriest” of ice creams. I had a punnet of beautiful blueberries in the fridge, and wanted something quick and delicious to do with them. This recipe is so easy, and requires so little actual hands-on preparation time. It also gets points for being eggless, because the last thing my freezer needs right now is more egg whites – I sense a pavlova or three may be on the horizon.

I like that the ice cream isn’t too rich or too sweet. The sour cream gives it a nice tangy flavour. My favourite thing about it, though, has got to be the vibrant purple colour. When it came out of the food processor, it looked like some kind of magic potion, complete with bubbles. I fought the urge to cackle. My mind has been going into overdrive thinking up other flavour combinations I can make, but I would definitely call this first attempt a resounding success!

Blueberry Sour Cream Ice Cream
Makes about 0.5 L (1 Pint)
Recipe adapted from Baking From My Home to Yours by Dorie Greenspan

• 1 cup blueberries
• 1/3 cup sugar
• 2 tablespoons lemon or lime juice
• ¾ cup heavy cream
• ¾ cup sour cream

1. Place the blueberries, sugar and lemon juice into a medium saucepan over medium heat, stirring for about 3 minutes, or until the mixture boils and the blueberries start to pop and soften
2. Turn the mixture into a blender or food processor and whir until you have a fairly homogenous mixture, though it will never become completely smooth. Add the cream and sour cream and pulse until just blended. Taste, and add a little more sugar or lemon juice if required.
3. Refrigerate until chilled before churning into ice cream.
4. Scrape into the bowl of an ice cream maker and churn according to manufacturer’s instructions. Transfer the ice cream into a container and freeze for at least 2 hours, until it is firm enough to scoop.

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