tag:blogger.com,1999:blog-43360709072419441362023-11-16T14:30:01.245+11:00Food journeysCelebrating food, photography,
travel & lifeAnnhttp://www.blogger.com/profile/10024507541383903863noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-4336070907241944136.post-8521374129888698932022-12-30T17:18:00.000+11:002022-12-30T17:18:36.405+11:00Food Photography Workshop - Billy Law - MUMU Tapas Bar and GrillBilly Law is a Sydney based food photographer and blogger. His 'A Table for Two' blog, filled with restaurant reviews, recipes and dreamy photography, is one of my favourite reads. http://www.atablefortwo.com.au/ When I discovered that Billy was holding food photography workshops I immediately signed up for one in October at MUMU Tapas and Grill, Crow's Nest. I didn't realise at the time that I'd only be flying in from a whirlwind trip to London that morning - did I cancel? No! Are you kidding? The chance to improve my photography far outweighed the thought of jet lag.<br />
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Food photography has become popular during the past couple of years and waiters rarely blink an eye when I pull out my rather large DSLR from under the table. Often a conversation arises regarding the type of camera, etc. I even had one restaurant owner tell me that it's ok to take photos, "I'm into food porn too!"<br />
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I always endeavour to be as discreet as possible. I also rarely use flash for two reasons; first, it's quite intrusive on guests at other tables and secondly, using a flash tends to 'startle' the food, giving it a harsh and uninviting look. I was hoping that Billy Law could demystify things like how to get the white balance right in yellow lighting. The class lived up to expectations.Annhttp://www.blogger.com/profile/10024507541383903863noreply@blogger.com0tag:blogger.com,1999:blog-4336070907241944136.post-30196485390867794722010-11-06T10:57:00.014+11:002010-11-12T07:51:16.920+11:00Silom Cooking School, Bangkok, ThailandA love of the flavours and colours of Thai cuisine was the incentive to do a cooking class during this two day stopover in Bangkok.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Food is a visible part of everyday Thai life. The hawkers start setting up their food stalls from an early hour along the streets of the city. Little carts with burners line the sidewalks producing a variety of food from fried chicken, take-away bags of green curry to more exotic morsels - all emitting those pungent and enticing aromas of Thai cooking. Some hawkers set up tables and chairs next to their carts along the sides of busy roads - the Thai version of alfresco dining. Bowls filled with water become make-shift sinks to cater to the constant stream customers.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZokyXzdxO8BpY-ybFBaj42njyXTQQC7FBfS34C-zzVLT_RSf3UtnK9Y3-Rc00BRZ0nTnH-ZMDFaHKqY4mPwTXbO-fwzV8oemrUnRUPBckPWiX_ZxQZgwWUqkKLlM1qGBRcx7zvHW_b5K/s1600/peppercorns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZokyXzdxO8BpY-ybFBaj42njyXTQQC7FBfS34C-zzVLT_RSf3UtnK9Y3-Rc00BRZ0nTnH-ZMDFaHKqY4mPwTXbO-fwzV8oemrUnRUPBckPWiX_ZxQZgwWUqkKLlM1qGBRcx7zvHW_b5K/s320/peppercorns.jpg" width="320" /></a></div><br />
After researching on the net I decided to join a class at the Silom Cooking School in the infamous red light district in Silom Road, Bangrak with it's colourful bars and equally colourful characters of the night. Early in the morning, however, life along Silom road is all about people going about their everyday lives in the markets and shops.<br />
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The cooking school website states that 'pick-up' from hotels is included in the cost of the class however I received an email saying that the Vie Hotel is in a 'high traffic area' so it is faster to get the sky train - apparently most areas are 'high traffic areas' so don't let 'pick-up' entice you. I did receive detailed instructions how to get to the meeting point - quite easy - and Nusi, the chef and owner of the school, was waiting there as planned.<br />
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<tr><td class="tr-caption" style="text-align: center;">Busy local markets. Watch out for the tuk tuk! </td></tr>
</tbody></table>With 8 other 'students' we started our day at the local markets - an amazing blend of sights and sounds not to mention trying to decipher the various fragrances of herbs and spices. The visit to the markets was the reason I chose this particular cooking school. I wanted a 'hands-on' experience including sourcing the raw ingredients as opposed to sitting in the sterile kitchen of a big hotel.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGxzjsyR21QwDDQHkp6-4-PbOoVYYfVMD6X2DVw_3esTV6mtCFGLGFnawlpXK_fQhTrVTYMrpwFGdBmPCWOWc0TxE00KbSo4_1iNpvGgi3YCOv4K9s8Z6JHI5VlnUlmMJP4OkaK30bpyfi/s1600/herbs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGxzjsyR21QwDDQHkp6-4-PbOoVYYfVMD6X2DVw_3esTV6mtCFGLGFnawlpXK_fQhTrVTYMrpwFGdBmPCWOWc0TxE00KbSo4_1iNpvGgi3YCOv4K9s8Z6JHI5VlnUlmMJP4OkaK30bpyfi/s320/herbs.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The variety of beautiful, fresh herbs and produce available at this market was a dream - I was like a kid in a candy shop.</td><td class="tr-caption" style="text-align: center;"> </td></tr>
</tbody></table>Our first stop was to buy chicken (note: ignore the flies and lack of refrigeration). The produce looked very fresh - one good reason to do the morning class before temperatures begin to soar. With deft hand the poultry merchant wielded his cleaver, jointing a chicken in record time. I watched between the fingers covering my face - so sharp - so quick!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSMNJre1yAU2gRk6YhQBp8hIKuHTGdB0cji9Jtpihq7MS-b_SbKZKSbRXR5HLs5DUX-YbAyuVuVK-3bpiF2PzYg9URyQLGjSgzFeNahZwcbfmAvvH5JVnIZYwSHY5E6skZLhOY-LvtklLp/s1600/jointing_chicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSMNJre1yAU2gRk6YhQBp8hIKuHTGdB0cji9Jtpihq7MS-b_SbKZKSbRXR5HLs5DUX-YbAyuVuVK-3bpiF2PzYg9URyQLGjSgzFeNahZwcbfmAvvH5JVnIZYwSHY5E6skZLhOY-LvtklLp/s320/jointing_chicken.jpg" width="228" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jointing a chicken</td></tr>
</tbody></table>Next was a visit to the fishmonger - an amazing variety of seafood on show with a small poodle (the owners pet) sitting amongst the fish and prawns! (I didn't notice it until it moved).<br />
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<tr><td class="tr-caption" style="text-align: center;">Poodle fish</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="separator" style="clear: both; text-align: center;"></div>At the coconut stall we purchased older fruit which was put through a machine and grated - from this we would later make fresh coconut cream and milk.<br />
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Our final stop was the greengrocer stall where Nusi explained the different varieties of chillis, herbs and vegetables used in Thai cooking. Our chef was quite a flamboyant and somewhat eccentric character - not only informative but amusing!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL9ah0s0lwdcj_ID4JTWvC_PDToNIIdYZ2Sp39R0X_zNwl48l-WU92ZjowFHkAvIriisEMM5UCF8TEbqZhLDoMEyQY9ZSoWurBHf31Rb_Ft3WZCDLRv8m_xNHikvT3x0UpYYxa6IsOi_Fv/s1600/nusi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL9ah0s0lwdcj_ID4JTWvC_PDToNIIdYZ2Sp39R0X_zNwl48l-WU92ZjowFHkAvIriisEMM5UCF8TEbqZhLDoMEyQY9ZSoWurBHf31Rb_Ft3WZCDLRv8m_xNHikvT3x0UpYYxa6IsOi_Fv/s320/nusi.jpg" width="228" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"This is ginger..."</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivTneRK85HKwScCC3tKKahE81kaIwumnqbay4QZFHnyNQ1-Z8RXxZPZU9YsG1ou1B9l_kHPccl-zx2o2bHjBB1xuTQxloiWt9NHujnkR-YcoglX6e70t0CBba9Q8RHuLBzHY8HnE8Eju4a/s1600/DSC_0879.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivTneRK85HKwScCC3tKKahE81kaIwumnqbay4QZFHnyNQ1-Z8RXxZPZU9YsG1ou1B9l_kHPccl-zx2o2bHjBB1xuTQxloiWt9NHujnkR-YcoglX6e70t0CBba9Q8RHuLBzHY8HnE8Eju4a/s320/DSC_0879.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...and more ginger</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilbsReJMBrgJZApAGfwXJiV2dN1Y9eetki6a05g6pI3KdwJyGWkDvQLVhikymg_DiqI-XVlFSwg51uEwwQciLwUx99rlYNKNgX25Qh0k1p8_lnVW7HF3ldd3dEFoQjRBoP8DFkDBVBP3Qh/s1600/DSC_0882.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilbsReJMBrgJZApAGfwXJiV2dN1Y9eetki6a05g6pI3KdwJyGWkDvQLVhikymg_DiqI-XVlFSwg51uEwwQciLwUx99rlYNKNgX25Qh0k1p8_lnVW7HF3ldd3dEFoQjRBoP8DFkDBVBP3Qh/s320/DSC_0882.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...and even more ginger (this one is called 'finger ginger' - I wonder why?)</td></tr>
</tbody></table>With laden baskets students followed Nusi through the streets and laneways of Bangrak until we came to the cooking school - a 3 room establishment located above his apartment.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_bUPDgN_S6pubNvFRTzu8fBVKuNuF1fo3On0yoR-fuMnoDSfVuLbAKElxRzv7RTahGRdWa-2VucaQ_3cz8aHII-aXyy8PIfjaNzdsQ9dWXeh-m6bjFujMMbwLNkmtkS5HIAX1etUnise-/s1600/mosaice4c6f13b62aba7aa326c3d11e53f867daa65708d.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_bUPDgN_S6pubNvFRTzu8fBVKuNuF1fo3On0yoR-fuMnoDSfVuLbAKElxRzv7RTahGRdWa-2VucaQ_3cz8aHII-aXyy8PIfjaNzdsQ9dWXeh-m6bjFujMMbwLNkmtkS5HIAX1etUnise-/s320/mosaice4c6f13b62aba7aa326c3d11e53f867daa65708d.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Silom Thai Cooking School</td></tr>
</tbody></table>Before entering the school we removed our shoes and then washed our hands "thoroughly". Some students were given the job of washing the produce (not rinsing, WASHING - every individual leaf), others peeled prawns or prepared meat.<br />
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Once the washing was over we started preparing the first of five courses - Tom Yum Kung. The school teaches basic Thai cooking and techniques. If you're after something a bit more challenging then this is not the class for you. Having said that, we produced a very respectable tom yum - as good if not better than those I've eaten back home.<br />
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Each student had their own wok and cooked their own dishes - this allowed the student to tailor the dish to his/her liking. Nusi explained... "In Thai cooking meat, seafood or vegetables can be changed because the meat and vegetables are just your choice - they just add texture, colour and decoration. But what is very important is the seasoning and the key ingredient because these bring flavour and aroma to the dishes...these CANNOT be changed." So for TBG's tom yum kung (hot and sour prawn soup) he added a lot of the nam prik pow (roasted Thai chili paste).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMewrVf86QBwucVv7qhAtEqOzarGTMw1vbP8JobHl7dHg_psso_8IckNGRo75e50pKWDT25oFrIo-ZNLGC36XXMX2MKzLHC_PH216zxyvSgCnRFKrVj8sRWI_bQmMEXF66Hcn-fTUYahv0/s1600/Tom_Yum_soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMewrVf86QBwucVv7qhAtEqOzarGTMw1vbP8JobHl7dHg_psso_8IckNGRo75e50pKWDT25oFrIo-ZNLGC36XXMX2MKzLHC_PH216zxyvSgCnRFKrVj8sRWI_bQmMEXF66Hcn-fTUYahv0/s320/Tom_Yum_soup.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My delicious Tom Yum Kung</td></tr>
</tbody></table>We sit in the preparation room, cross legged, on the edge of a large red mat with the ingredients in the centre and begin our cooking experience - making coconut cream and milk. (TBG finds sitting on the floor a bit of a challenge! - pillows are provided which gave him a little more comfort). Water is added to the grated fresh coconut and 15 seconds of 'squeezing' ensues resulting in a rich coconut cream. To the strained coconut, more water is added and the process repeated. The second squeezing produces a lighter liquid - coconut milk.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNGvzFGtg4GRTzjnCdbhrFTRM05iVOJDf4JfXgLcRQ8I42VKxJWMFRTGxKtqyqAiOup3qC-3zObm-XgrOq88UnGnUrcnn_orb2qWKu8lOkl7atoKcHxwFHOvSff6OkgFUR3bRq3DE-pnY/s1600/DSC_0954.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNGvzFGtg4GRTzjnCdbhrFTRM05iVOJDf4JfXgLcRQ8I42VKxJWMFRTGxKtqyqAiOup3qC-3zObm-XgrOq88UnGnUrcnn_orb2qWKu8lOkl7atoKcHxwFHOvSff6OkgFUR3bRq3DE-pnY/s320/DSC_0954.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nusi pours the rich liquid from the first 'squeezing' - coconut cream</td></tr>
</tbody></table>Cooking is carried out on an open verandah - considering the number of burning woks, this is a good thing - I can only imagine the smoke and heat that's generated wouldn't be pleasant if done inside.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmyxt_1NPcD0dt7R6Nu-bz-VFpHBaWOTseBp4FmexO4MAGz2znvWIWVH3CaqzKsEWl1kivvLlvJI8HFXNByp-H3y10Qv3DMT2QeesIysFpIb-A0MbeRk0Y64Qj1CDyF3EJub0dyIc_PuI2/s1600/woks-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmyxt_1NPcD0dt7R6Nu-bz-VFpHBaWOTseBp4FmexO4MAGz2znvWIWVH3CaqzKsEWl1kivvLlvJI8HFXNByp-H3y10Qv3DMT2QeesIysFpIb-A0MbeRk0Y64Qj1CDyF3EJub0dyIc_PuI2/s320/woks-2.jpg" width="228" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready, set....cook! Rows of woks ready to burn...um, well, cook.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOY_IRO9jIjrytUZTzFA768EFbOkUqNM10JDhZI0OhhUozHRFVMEaFOehGt5Ynzl44qnPcYrVw84D_WQqIQghC0J7HL2n0QYvFNO0oRzhjt5RgBdOHpOMe2dwLaigKsak20SM8Qr1w9wP/s1600/Tom_Yum.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOY_IRO9jIjrytUZTzFA768EFbOkUqNM10JDhZI0OhhUozHRFVMEaFOehGt5Ynzl44qnPcYrVw84D_WQqIQghC0J7HL2n0QYvFNO0oRzhjt5RgBdOHpOMe2dwLaigKsak20SM8Qr1w9wP/s320/Tom_Yum.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tom Yum Kung - a hot and sour prawn soup - tasted as good as I've had in any restaurant at home!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>There is a different menu of 5 dishes for each day of the week. The menu for Thursday consisted of:<br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div style="text-align: center;">Tum Yum Kung (Spicy Shrimp Soup)</div><div style="text-align: center;">Gai Phad Med Ma Muang (Chicken with Cashew Nut)</div><div style="text-align: center;">Pad Thai Sai Kai (Fried Noodles Thai Style) </div><div style="text-align: center;">Nam Phrik Kang Phanaeng (Green Curry Paste)</div><div style="text-align: center;">Kang Khiao Wan Gai (Green Curry with Chicken)</div><div style="text-align: center;">Kow Neuw Mamuang (Mango on Sticky Rice) </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8LmStSOx3rbsCN-fDA1kSNI7UGcxcZSIVKtu5HpBfYVhcIkaI3jar0DtsDMUZZmKBFKE8sLh1UtHlrRDH8z8A6pi_jZUV5mWS1anTPJzKOvf04JYIdQM6fWv3r_SZpSvEzeP1z-yhr6P/s1600/Chicken_cashew_platter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8LmStSOx3rbsCN-fDA1kSNI7UGcxcZSIVKtu5HpBfYVhcIkaI3jar0DtsDMUZZmKBFKE8sLh1UtHlrRDH8z8A6pi_jZUV5mWS1anTPJzKOvf04JYIdQM6fWv3r_SZpSvEzeP1z-yhr6P/s320/Chicken_cashew_platter.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for my Chicken With Cashew Nut laid out on individual platters in front of each student - each ingredient is explained - the raw ingredients laid out on the red mat were a feast for the eye!</td></tr>
</tbody></table>Once we'd eaten our first course it was back into the preparation room - TBG cooked the Pad Thai and I cooked the Chicken with Cashew Nut - wasn't fussed on the Pad Thai although it could be 'tweaked' to taste - the chicken was delicious. Preparation takes the longest time - cooking is done on a very high heat and only takes a few minutes. Flavours are fresh and strong - vegetables are crisp and colourful.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgntPecnfeeVJz95VhjWLIiw5aCLMPRjxFn7TekfwmWmtSs7p-Dn6wZVfypD8rGWZN9kLtLqLymhaxL9GjfT2z8S3O6Fvv7ZWKlZbi2aRlYTmSrT87ND8d3Uc0NwMcrlcSN0p8RnNPtRR90/s1600/Chickenwithcashewcooking.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgntPecnfeeVJz95VhjWLIiw5aCLMPRjxFn7TekfwmWmtSs7p-Dn6wZVfypD8rGWZN9kLtLqLymhaxL9GjfT2z8S3O6Fvv7ZWKlZbi2aRlYTmSrT87ND8d3Uc0NwMcrlcSN0p8RnNPtRR90/s320/Chickenwithcashewcooking.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Into the wok they go - high heat and stirring constantly - cooked in a matter of minutes - I nearly burnt this trying to take photos as I cooked!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div>One of the joys of doing a class like this is meeting other travellers from all over the world and hearing their stories. Nationalities today included Canadians, Japanese, Americans and, of course, Australians. Classes are limited to 14.<br />
<br />
Back in the preparation room, this time to make green curry paste - from scratch using a gigantic mortar and pestle (where's a food processor when you need one?) It was fun and we all had a turn pounding the ingredients until we had a beautiful green paste to make our curry.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85xppCwsqnKwv7F9OpOHRH9-VvBWZcf9k8nvklGfV8RVvbIpIwoRDJdH09wz8I10wHYj4bp4wwTM2r_VgIQ1Fcgyl_wBI80QDi9BLGF-B7rIkA5X1Bz5NQbUQlkTw0Bw7bwd_hzdkg6L4/s1600/green-curry-paste.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85xppCwsqnKwv7F9OpOHRH9-VvBWZcf9k8nvklGfV8RVvbIpIwoRDJdH09wz8I10wHYj4bp4wwTM2r_VgIQ1Fcgyl_wBI80QDi9BLGF-B7rIkA5X1Bz5NQbUQlkTw0Bw7bwd_hzdkg6L4/s320/green-curry-paste.jpg" width="228" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Taking turns...</td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFScV8-A9Hz5qolv7z6_nYnc-SWeBx2D__mAkBgIlEgUhWy2awPpIOlJX_Ya8LhdESE_Htbu-XIzrllLpwloFqhqFwHTLI3IE4FqBiOhl_CMhhXrVXz-xLthkEChsR-RY_o01W3DZbWf0Z/s1600/silom.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFScV8-A9Hz5qolv7z6_nYnc-SWeBx2D__mAkBgIlEgUhWy2awPpIOlJX_Ya8LhdESE_Htbu-XIzrllLpwloFqhqFwHTLI3IE4FqBiOhl_CMhhXrVXz-xLthkEChsR-RY_o01W3DZbWf0Z/s320/silom.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">making green curry paste. </td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><br />
Into the wok goes the paste and the other ingredients - the result was a delicious, fragrant curry full of flavour.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdXXmlhKWhRfrRbez2wS2kyAH2DakjyIWn7wy5jcuBZ1g16xW2b6dLyGTX9DB5XmInEHqHH2W68OUrbfh1K6sTzBh44QIvM_6R3os-409yRNqyE34lui7m4IA7-or49ZGbHQl56PBGXga/s1600/red_hot_chilli_peppers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdXXmlhKWhRfrRbez2wS2kyAH2DakjyIWn7wy5jcuBZ1g16xW2b6dLyGTX9DB5XmInEHqHH2W68OUrbfh1K6sTzBh44QIvM_6R3os-409yRNqyE34lui7m4IA7-or49ZGbHQl56PBGXga/s320/red_hot_chilli_peppers.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our green chicken curry using home-made green curry paste and home-made coconut milk - we were very proud!</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table>The last course on our menu was Mango on Sticky Rice. Now I have to confess that by this time I had eaten far more than I should have and there was still dessert??!!! <br />
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Nusi explained the different types of rice used in Thai cooking - for this dish 'glutinous' rice is used (it's actually gluten free). In any other context, 'sticky' rice would be a disaster! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyivUEY60eUF38JEY2Cnl3WdNOMc7mpsX0BvUBeNbBRT8Ba1iOFD-rzTxnpZ7aHZY2SP1hq95GpHwFTFC3Mw0iuc6BK166-Cv_TTquRLwZYRAsX3wmd108V-Ly__v0m6cRSmXtuIL6R9kK/s1600/four_rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyivUEY60eUF38JEY2Cnl3WdNOMc7mpsX0BvUBeNbBRT8Ba1iOFD-rzTxnpZ7aHZY2SP1hq95GpHwFTFC3Mw0iuc6BK166-Cv_TTquRLwZYRAsX3wmd108V-Ly__v0m6cRSmXtuIL6R9kK/s320/four_rice.jpg" width="320" /></a></div>For the sticky rice, Nusi employs a traditional method using a bamboo basket to steam it. The basket keeps the rice from drying out as the moisture is held within the bamboo. This dessert could only be described as heaven on a plate. So good!!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCduAaDj5iFihkJyAuav7QkQ2Tr06DH6Qa9TJp9BmmsJMIhmGU4hIuZsDDOUzk4bKQFXfA6atXg_ZbPoW565QJClZoggLcrPG51Eb-aVQVc2d_kLm0aKiNeSEsq0lnvJCWpMqSo4uC-wew/s1600/cooking_students.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCduAaDj5iFihkJyAuav7QkQ2Tr06DH6Qa9TJp9BmmsJMIhmGU4hIuZsDDOUzk4bKQFXfA6atXg_ZbPoW565QJClZoggLcrPG51Eb-aVQVc2d_kLm0aKiNeSEsq0lnvJCWpMqSo4uC-wew/s320/cooking_students.jpg" width="228" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fellow students enjoying their 'work'.</td></tr>
</tbody></table> Our 5 courses cooked and devoured, we relaxed and chatted in one of the rooms.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxD_llIN_FqDihjhZ3zDtspwrlUrqRMxdw-uZfV-uTvkDhnAtixiKfaV4w-EUuuoMUO2Q65XbtHFqoHnqythTheujs1I2Jr30pdCNz5Ct0ovMWLUubxcDceBDnD6xFjPCNLDbqR8NeQ_L/s1600/Ann_David.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxD_llIN_FqDihjhZ3zDtspwrlUrqRMxdw-uZfV-uTvkDhnAtixiKfaV4w-EUuuoMUO2Q65XbtHFqoHnqythTheujs1I2Jr30pdCNz5Ct0ovMWLUubxcDceBDnD6xFjPCNLDbqR8NeQ_L/s320/Ann_David.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Relaxing in the preparation room - we'd worked hard cooking all morning!</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table>So friends, if you're ever in Bangkok and want to enjoy a taste of Thai culture then I'd recommend the Silom Thai Cooking School. For $30 AUD/USD you get:<br />
<br />
<div style="text-align: center;">Market Tour and Lecture on Thai food and ingredients<br />
Instruction on Thai food preparation techniques<br />
Learn how to make homemade curry paste <br />
and coconut milk from scratch!<br />
Hands-on cooking and assembling 5 courses</div><div style="text-align: center;">EATING your dishes<br />
A comprehensive recipe booklet with instructions and information about Thai ingredients.</div><div style="text-align: left;"><br />
The course is good value. The cuisine is basic Thai cooking but the results are delicious.</div><div style="text-align: left;">TBG will definitely be doing another class on one of his frequent visits to Bangkok.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">To learn more, visit the school's website: <a href="http://www.bangkokthaicooking.com/index.html">http://www.bangkokthaicooking.com/index.html</a> </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">To see more photos of our foray into Thai cuisine, see my flickr site: <a href="http://www.flickr.com/photos/annmaxine">www.flickr.com/photos/annmaxine</a> </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Come for dinner and I'll cook you a genuine Thai meal.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Till next time... keep smiling :)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-size: large;"><i>Love Annie xxx</i></span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">Annie McLeod Photography: <a href="http://www.flickr.com/photos/annmaxine">www.flickr.com/photos/annmaxine</a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_aVCrMuA6MX8mdNJBsT15wTbUbnEU-c1SfXrhliv-0p6sE6zTalcV5Qzx8r5Nr91jtFQhOO9HCcdxhrPyQNgJxmVvQ6wH6lalHkNxPztqhuPu63gA5LZD5aP2wJ3npwNruBrslM-zQuk-/s1600/sticky_rice.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_aVCrMuA6MX8mdNJBsT15wTbUbnEU-c1SfXrhliv-0p6sE6zTalcV5Qzx8r5Nr91jtFQhOO9HCcdxhrPyQNgJxmVvQ6wH6lalHkNxPztqhuPu63gA5LZD5aP2wJ3npwNruBrslM-zQuk-/s320/sticky_rice.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heaven on a plate - Mango on Sticky Rice</td></tr>
</tbody></table><span style="font-size: xx-small;"><i>Contact: annm07@hotmail.com</i></span><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Annhttp://www.blogger.com/profile/10024507541383903863noreply@blogger.com3tag:blogger.com,1999:blog-4336070907241944136.post-24744263227124760872010-10-29T03:12:00.008+11:002010-11-07T10:32:09.150+11:0055 hours in London<style>
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<div class="MsoNormal" style="text-align: justify;">I’ve been fortunate to visit London 3 times in the past 12 months so I felt no urgency to do the tourist thing…you know…Tower of London, Museum of Natural History, Buckingham…well, all those places that visitors usually flock to. They’re all places I enjoy but have only recently visited. With a mere 55 hours on the ground, I decided to make the most of this great city but try to relax as well and get a little Christmas shopping out of the way. People either love London or hate it. I belong to the former group. There is always something to do, somewhere to go, something to see – the list is endless.</div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;">We landed at Heathrow, checked in to our hotel, Grosvenor House on Park Lane, Mayfair and then walked down to Oxford Street – a 10 minute stroll. Grosvenor House is a rather grand hotel as you’d expect with an address straight out of a game of Monopoly. (I still remember how expensive those Mayfair hotels were to buy!) Our room was rather large by London standards and tastefully decorated. Crisp white linen monogrammed sheets and fluffy pillows with décor of yellow, green, burgundy and white.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_8LDRb0QZaMnMj4qlQbWlcoJxaCNe1q1r8aPJOYwuW_mRkrxcoiEEjrsJzQVyTRROp8Muifxztjbcu2cRH4DlNS4DJzS_1-WJCIskMIxP6kqTTD6Yxx2I6uHWXqwMZTa2hyAxkRGk4Zm/s1600/grosvenor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_8LDRb0QZaMnMj4qlQbWlcoJxaCNe1q1r8aPJOYwuW_mRkrxcoiEEjrsJzQVyTRROp8Muifxztjbcu2cRH4DlNS4DJzS_1-WJCIskMIxP6kqTTD6Yxx2I6uHWXqwMZTa2hyAxkRGk4Zm/s320/grosvenor.jpg" width="320" /></a></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="text-align: justify;">Our niece, Hannah, had recently taken up a position as Nanny to an English family living in Wimbledon so we’d organised to meet her at TBG’s ‘local’ when he’s in London. Most London pubs have a certain charm and The Audley was a warm and inviting place on a cold autumn evening to meet with Hannah and catch up on her new life in England. The Audley boasts “Good British Pub Food” and after a couple of drinks and some good music we decided to stay on for dinner. So how would I define good British pub food - uncomplicated and reminiscent of childhood – fish & chips, hearty pies, roasts with Yorkshire pudding – nothing too fancy but filling and comforting on a cool evening. We had a fun night with our beautiful niece – by the time we returned to our hotel a touch of jetlag had hit and those fluffy pillows were much appreciated. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVxxBOYpICACk7DKW6poNuU0uqZMRLQXx1KSsRdih5oNToadMQhnzecsLka5KA0oVcaCvTx7sHENJ_Xf7nae2seuZVFmwFplKd-720r7-27BREfoD8y6joc6QsJOozh7l7r92dbKMUjC_D/s1600/HannahAnnie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVxxBOYpICACk7DKW6poNuU0uqZMRLQXx1KSsRdih5oNToadMQhnzecsLka5KA0oVcaCvTx7sHENJ_Xf7nae2seuZVFmwFplKd-720r7-27BREfoD8y6joc6QsJOozh7l7r92dbKMUjC_D/s320/HannahAnnie.jpg" width="320" /></a></div><div class="MsoNormal" style="text-align: justify;">Come 3.30am, as expected, we were up and had begun our day. Over the years I’ve learnt not to try to fight my body clock and it’s just as easy to get up, make a cup of tea and catch up on emails, news or read a book until the sun comes up and the city begins to awaken.</div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;">We walked down to Oxford Street and had a typical English breakfast which was far more substantial than I’m used to and ruined my appetite for the rest of the day – perhaps that was a good thing! There are a few rituals we have in London and one of them is visiting Foyles, the famous bookshop on Charing Cross Road. Foyles is a London institution. If you’re a lover of books then walk through the doors and you’ll think you’ve gone to book heaven. Imagine your favourite subject and you’ll often find that there won’t be just one or two shelves devoted to it, but a whole room! Floor upon floor of books on everything from the latest fiction (many newly signed first-editions), to art, history, design, science, languages – you name it, I’m sure there’ll be something for you. We spent a couple of hours here, including a coffee in their delightful café. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH13Dgha72CdlB3ZMREg-wZk5OwwBVpjXpn1Gg_LoPpbHcmfEalLrj3HxgCiupn08ruvcdv_YxyzZV2yShzDwF4G8Vj-O0EHuhdeDYDfTGV1bQtN-orZpzTXOcf7KmEuo-kdRfwJ9gi8Xv/s1600/foylescafe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH13Dgha72CdlB3ZMREg-wZk5OwwBVpjXpn1Gg_LoPpbHcmfEalLrj3HxgCiupn08ruvcdv_YxyzZV2yShzDwF4G8Vj-O0EHuhdeDYDfTGV1bQtN-orZpzTXOcf7KmEuo-kdRfwJ9gi8Xv/s320/foylescafe.jpg" width="320" /></a></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;">I have to admit that I rarely buy books in shops these days, preferring to support Better World Books <a href="http://betterworldbooks.com/">http://betterworldbooks.com</a> - an online company devoted to improving literacy in third world countries. I also love to buy second-hand books, when possible, because they turn up in brown wrap, usually from another part of the world and I find it intriguing to think that they’ve had a previous life and I’ve saved them from becoming landfill. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndAEcsTU0cLogIA2Kq_lunKgyudjxIsIUPf8uQHaAZDtV713bpO3O68YOnTvFfP8Xg2dutEG8nt4QPHJKy6NsT3uQIuuxg9koSjeBYFwORkmhNOkF8k0nqdrb8cXDADNuF0BXIgh1butP/s1600/foylesfront.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndAEcsTU0cLogIA2Kq_lunKgyudjxIsIUPf8uQHaAZDtV713bpO3O68YOnTvFfP8Xg2dutEG8nt4QPHJKy6NsT3uQIuuxg9koSjeBYFwORkmhNOkF8k0nqdrb8cXDADNuF0BXIgh1butP/s320/foylesfront.jpg" width="212" /></a></div><div class="MsoNormal" style="text-align: justify;">Do you ever buy second-hand? You should think about giving an old book a new home. Unfortunately I tend to hoard books (amongst other things) and can’t bear to part with one. I hope when I go to that big library in the sky my own books will be loved by one of my children or grandchildren. Anyway I digress…a signed first-edition copy of the latest offering from historic novelist Phillipa Gregory, The Red Queen (19 GBP), caught my eye and I couldn’t resist. There’s something special about walking out of Foyles swinging one of their red bags containing a treasure!</div><div class="MsoNormal" style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSU6JLDDRwbO-zL5lQi0X0azA8hMG6e_5U_IgSxZlBpaiCeMtzljENi4SUCpaTA0H776qgFfAzMX8ZqHtM7cxFCbeXDScQ7J_ffMOqdNqMckAWhitkmQv1Bt5EWGkHXmnBq8Quz9mUFGS/s1600/paella.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSU6JLDDRwbO-zL5lQi0X0azA8hMG6e_5U_IgSxZlBpaiCeMtzljENi4SUCpaTA0H776qgFfAzMX8ZqHtM7cxFCbeXDScQ7J_ffMOqdNqMckAWhitkmQv1Bt5EWGkHXmnBq8Quz9mUFGS/s320/paella.jpg" width="320" /></a></div><br />
</div><div class="MsoNormal" style="text-align: justify;">Covent Garden was our next destination and the place was buzzing. Londoners and tourists alike were out in force enjoying a perfect autumn afternoon watching buskers, eating in the cafes and restaurants, drinking in the bars and visiting the shops and markets filled with antiques, souvenirs, exquisite gifts and art. Still without hunger, we settled for afternoon tea however I did find the huge pans of paella being cooked in the open very tempting. It was a pleasant way of spending a relaxing afternoon. I loved the string quartet busking outside one of the cafes - their music was beautiful.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE1hnm_LAim2yoR4Eo_rM_dBr1FgkRpu7nHw3TNtdkgxdz-RyasVylvxKrH7SXkrm8nFsGt_ejhuaqYI9uXTUR2Ycghl65k8JUrVKTBK8S-6Tk_bgOOIZgmuxepiQvbKyVrvLAyUV4QZPB/s1600/coventviolin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE1hnm_LAim2yoR4Eo_rM_dBr1FgkRpu7nHw3TNtdkgxdz-RyasVylvxKrH7SXkrm8nFsGt_ejhuaqYI9uXTUR2Ycghl65k8JUrVKTBK8S-6Tk_bgOOIZgmuxepiQvbKyVrvLAyUV4QZPB/s320/coventviolin.jpg" width="320" /></a></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;">From Covent Garden we made our way to Kensington and Harrod’s. I like to pretend that I can afford to shop there but the truth is I only ever buy their food. Walking through their food hall is an experience. Nobody does food like Harrods. The displays are works of art. Here you can buy amazing produce from every corner of the globe. In the photo below ‘wild prawns’ from Africa at $69 GBP per kilo sit next to ‘wild octopus’ from Cornwall at a more reasonable $13.95 GBP per kilo. The one treat I always buy there is fudge which is creamy and heavenly. My girls and I are addicted. In summer, choosing one of their filled baguettes and taking it down to the banks of the Thames or Serpentine is a also a treat. </div><div class="MsoNormal" style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnOFqZz4_Fq2C9YIGh_Sb5I4Wm35Tt1GRakmGA3jhPSuniOcj_4MA8KLSQuCx6BtL1eYT84nAX5UJZFnsZQeLXuwDxYssypY1dJ0CfpAi-rRCr5R6zWzZaLQPD8i3nt9lfup9ejo9ktT2k/s1600/seafood.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnOFqZz4_Fq2C9YIGh_Sb5I4Wm35Tt1GRakmGA3jhPSuniOcj_4MA8KLSQuCx6BtL1eYT84nAX5UJZFnsZQeLXuwDxYssypY1dJ0CfpAi-rRCr5R6zWzZaLQPD8i3nt9lfup9ejo9ktT2k/s320/seafood.jpg" width="320" /></a></div><br />
</div><div class="MsoNormal" style="text-align: justify;">Like the food hall, Harrods source quality goods from every part of the world however gone are the days when you can purchase a live tiger (thank goodness). Floor upon floor of every conceivable item from rugs & furniture to designer clothes & bags are on offer to those who can afford them! I remember years ago I took my daughters there for their Santa photo and whilst the queue was long the girls were kept entertained by the beautiful fairies and pixies that fed them treats and danced and sang. Ah Harrods, I can pretend but back home I’ll still shop in DJs where the prices are more affordable – after all, ‘There’s no other store…’ </div><div class="MsoNormal" style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsqNWfnTMCQVmu539TzyY7HA3KkZJqEbi0z0GfLzC_P8asuVd5lj7tUyFI0oF-pYiMHTNY81rBGVAN6egbvmC6KJlFno-YXh5ugtq7k6jSbn4VnJHjaYX7B8Z00gjFnX9nGCIYVSlX3RWR/s1600/DSC_1018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsqNWfnTMCQVmu539TzyY7HA3KkZJqEbi0z0GfLzC_P8asuVd5lj7tUyFI0oF-pYiMHTNY81rBGVAN6egbvmC6KJlFno-YXh5ugtq7k6jSbn4VnJHjaYX7B8Z00gjFnX9nGCIYVSlX3RWR/s320/DSC_1018.JPG" width="320" /></a></div>By this time the sun was beginning to set and we dashed to High Street Kensington to do a bit of shopping for our son. We called in to a quaint little pub called ‘The Greyhound’ to rest our feet and quench our thirst and whilst there it became apparent that we were both beginning to ‘fade’ after our 3.30am start. Did I want to go out for dinner? Pass. So it was off to ‘Whole Foods Market’ to pick up some hot food and take back to our hotel. Whole Foods sells delicious organic, natural food and they have a wonderful selection of self-serve, take home dishes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4GnglvOXoIaWG4FO07YlnR4B4T5AZDvqF4FMXRKGECZqVpgcMykKMt-m5J75p-K80zRDMu2V7oFMpHR9SdxWTeYD3oz-QG4nCfXLsn_aP29Kz-49laFW-eVy30zGNxSyz2NYLWcAeRBGC/s1600/DSC_1080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4GnglvOXoIaWG4FO07YlnR4B4T5AZDvqF4FMXRKGECZqVpgcMykKMt-m5J75p-K80zRDMu2V7oFMpHR9SdxWTeYD3oz-QG4nCfXLsn_aP29Kz-49laFW-eVy30zGNxSyz2NYLWcAeRBGC/s320/DSC_1080.jpg" width="320" /></a></div></div><div class="MsoNormal" style="text-align: justify;">I think I was asleep before my head hit the pillow.</div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;">Looking out my window this morning showed a vastly different London to the previous day – cold, grey, wet and windy but hey, I mustn’t forget that this IS autumn in Great Britain! After a baguette & coffee at Pret in Oxford Street we once again braved the rain and wind and made our way to Tate Modern. </div><div class="MsoNormal" style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"></div><br />
</div><div class="MsoNormal" style="text-align: justify;">Have you ever noticed other people looking at art? If you asked 100 people to give their interpretation of a work you would get 100 different answers. Many artists refuse to explain the meaning behind their work as this defines the piece and leaves no room for the individual’s imagination – no mystery. I love to watch people’s expressions as they stand and contemplate or sometimes eavesdrop on a conversation (quite by accident of course). As for me, I like to make my own mind up but then I always cheat and read what’s written next to the work or listen to the audio tour …and that’s what I did today. Whilst flash photography is forbidden in the gallery for obvious reasons, you can still take images. Today I wanted to capture not just a shot of the artist’s work - a nice momento of the visit - but I also wanted to capture people contemplating the work. </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwlec9tbAjPQN7smk9DtAa7NbgkrvfjNTAB7iA0W9eiL1qAvqf9oZwwXnxBDSFF2ABxT1ZSVQ0U7_oMiTPK_Vnix74un-Z4tYPV4gDZb07iNPNDA1gxGssg7O8ktm_aqDPqhRPgpXqn_ig/s1600/DSC_0813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwlec9tbAjPQN7smk9DtAa7NbgkrvfjNTAB7iA0W9eiL1qAvqf9oZwwXnxBDSFF2ABxT1ZSVQ0U7_oMiTPK_Vnix74un-Z4tYPV4gDZb07iNPNDA1gxGssg7O8ktm_aqDPqhRPgpXqn_ig/s320/DSC_0813.JPG" width="320" /></a></div><div class="MsoNormal" style="text-align: justify;">I love watching kids as they stand before art. The piece below was quite dark and confronting with the bodies of two birds pinned to the wall with arrows. The little girl stood for quite a while before declaring, “Yuk! Dead birds. That’s sad!” I think that was probably a simplistic view of what most people would have first thought but didn’t audibly express. </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTyExysJjSFEFB_5pGJBhQ7WDNLM99oXTb3x7GP8xv2vDW95PFVLUK2DMElwb9dGRCp4BwmisHGbTU8SBubLpjM6Egry5leKDuh8kv29QofXvhwYef1Wt6Wli0CYlgcO-Qo1sqhDZfpo8K/s1600/deadbirds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTyExysJjSFEFB_5pGJBhQ7WDNLM99oXTb3x7GP8xv2vDW95PFVLUK2DMElwb9dGRCp4BwmisHGbTU8SBubLpjM6Egry5leKDuh8kv29QofXvhwYef1Wt6Wli0CYlgcO-Qo1sqhDZfpo8K/s320/deadbirds.jpg" width="212" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="text-align: justify;">Next time you’re in a gallery, try watching people watching art. It’s both interesting and amusing – I’m sure the artists would love to have the opportunity to be ‘a fly on the wall’ and watch them too.</div><div class="MsoNormal" style="text-align: justify;">http://www.flickr.com/photos/annmaxine<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGg9XnWw7ixWjEiSzJjClSZo7EUqZ9YhKQFx1th8m6VXrSXEM-eqiYVL0YtU_foq9ae97PlIDzWLvFq7UFTE1sQAj49N3IbCX47Q2t8Kjm5XUVIKoSJDb572k_NyAofsg2D7T3-Lj1r97g/s1600/Tate_Modern.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGg9XnWw7ixWjEiSzJjClSZo7EUqZ9YhKQFx1th8m6VXrSXEM-eqiYVL0YtU_foq9ae97PlIDzWLvFq7UFTE1sQAj49N3IbCX47Q2t8Kjm5XUVIKoSJDb572k_NyAofsg2D7T3-Lj1r97g/s320/Tate_Modern.jpg" width="320" /></a></div><br />
</div><div class="MsoNormal" style="text-align: justify;">After leaving Tate we once again braved the bad weather and made our way across the Millennium Bridge and the choppy waters of the Thames below. A good old British pie with mushy peas and mash was TBG’s comforting late lunch – mine was an edible veggie roll that filled the spot and then it was back to the hotel to pack and make our way to the airport.</div><div class="MsoNormal" style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9EohrfBaY6kIlpTWztfyeIXHs7R1cjsfMRbc3iMwutkjbuxAeBNFvWgwsnWdrtHLfGkm5UGq_sqy5awqFINXbgmNV7ht0b6fVM-SBd4-h_uhwkPaQM0iMkBEzWkHOcbLuKmsyuslVWcp/s1600/millenium.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9EohrfBaY6kIlpTWztfyeIXHs7R1cjsfMRbc3iMwutkjbuxAeBNFvWgwsnWdrtHLfGkm5UGq_sqy5awqFINXbgmNV7ht0b6fVM-SBd4-h_uhwkPaQM0iMkBEzWkHOcbLuKmsyuslVWcp/s320/millenium.jpg" width="212" /></a></div><br />
</div><div class="MsoNormal" style="text-align: justify;"><i>So here I write, 33,000 feet above northern Afghanistan – 6 hours since take-off, another 4 hours until we reach Bangkok. Below the scenery is spectacular. As far as the eye can see there is nothing but rugged mountain ranges that appear devoid of vegetation and human life. The land looks inhospitable and uninhabitable – the word ‘barren’ comes to mind. Forces deep inside the earth millions of years ago pushed the land together like a giant concertina and the result is breathtaking. As winter approaches I have no doubt that the brown ranges will turn white with snow. The further south we fly, evidence of human life begins to appear. I can see rectangular shapes that look like animal enclosures as well as roads and small villages with huts the same colour as the landscape. I wonder what their lives are like? I have no doubt that existing in this landscape would be difficult and so very different from my own life in a little seaside town in Australia. </i></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><i>I might try to catch a little sleep before we land in Bangkok.</i><br />
<br />
<i>More images at <a href="http://www.flickr.com/photos/annmaxine">http://www.flickr.com/photos/annmaxine</a> </i></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><i>Bye for now…</i><br />
<br />
<i>love</i><br />
<i> </i><br />
<i><span style="font-size: large;">Annie x</span></i></div>Annhttp://www.blogger.com/profile/10024507541383903863noreply@blogger.com0Westminster, London, UK51.5001524 -0.126236251.286429399999996 -0.5931552 51.7138754 0.34068279999999995tag:blogger.com,1999:blog-4336070907241944136.post-41289876659816866092010-10-26T18:43:00.000+11:002010-10-26T18:43:03.218+11:0024 hours in Hong Kong<style>
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<div class="MsoNormal">24 hours in Hong Kong</div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="text-align: justify;">We landed at 6.30am, Saturday, at Hong Kong International Airport on the island of Lantau. From there it was a pleasant trip to Hong Kong Island, hopping over a series of islands via super long bridges – amazing feats of engineering and tunnels under the sea. Our hotel, The Regal Hong Kong, <a href="http://www.regalhotel.com/"><span lang="EN-US" style="color: #960000; font-family: Arial; text-decoration: none;">http://www.regalhotel.com</span></a><span lang="EN-US" style="font-family: Arial;"> </span><span lang="EN-US">felt like it should have been in Rome rather than Asia with its Roman statues and ornate chandeliers - it seemed a little out of context! Our 2-room suite was large and comfortable with views over the city and I did appreciate the spa that evening after a long day exploring the city.</span></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqyBmiTzggQpaEatyekIHcA2yxxS_bmPQG-0sxxvjqm457VbZTkezCww09YgeI9PoOQs2yufAWzTiz1z96QlFe-bGwWRGo-VRAyhaoRHHACUWTw-vylRy2FinWQP9M2W9T108ckoWn4KR4/s1600/DSC_0815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqyBmiTzggQpaEatyekIHcA2yxxS_bmPQG-0sxxvjqm457VbZTkezCww09YgeI9PoOQs2yufAWzTiz1z96QlFe-bGwWRGo-VRAyhaoRHHACUWTw-vylRy2FinWQP9M2W9T108ckoWn4KR4/s320/DSC_0815.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlUo-BHlKUaoY7t9me89KcOx2EmkSmiVZaubcXr9ge9Rm5FZDbGi2Nqep1OjYaRl2HacXMEog3WpzPFwO-ytTchDMVIh7CLgAJnX49c5z1BIyNCw63KsTpqlZPGMeO58R2R8MDiGcwooN/s1600/DSC_0847.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlUo-BHlKUaoY7t9me89KcOx2EmkSmiVZaubcXr9ge9Rm5FZDbGi2Nqep1OjYaRl2HacXMEog3WpzPFwO-ytTchDMVIh7CLgAJnX49c5z1BIyNCw63KsTpqlZPGMeO58R2R8MDiGcwooN/s320/DSC_0847.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmcehclpKIbG-3dJDSi-ryjPKcxOOZcwPaflhLAO0FrusDoJKDiZUfnLaL-HkNEc41K37rvI0LE5MIbLlcYcMhntskmCGiSPghE8ERzau67yOsHQJIUrbGxZAm8Rkd4NdemPG9-o5oUUi/s1600/DSC_0848.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmcehclpKIbG-3dJDSi-ryjPKcxOOZcwPaflhLAO0FrusDoJKDiZUfnLaL-HkNEc41K37rvI0LE5MIbLlcYcMhntskmCGiSPghE8ERzau67yOsHQJIUrbGxZAm8Rkd4NdemPG9-o5oUUi/s320/DSC_0848.jpg" width="320" /></a></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;">Shortly after we hit the streets of bustling down town Hong Kong. Every available space seemed to be filled with colour and sent the senses reeling at first. If you can find a place to stop in the crowded streets it’s worth briefly closing your eyes and letting your other senses take over – it’s only then that you can focus on the sounds and the smells of this city that seems to marry the old with the new. The sounds of traffic mix with an unfamiliar tongue as people go about their daily lives – and people, there are many! This was Saturday morning and with offices closed, people were out in force making the most of their weekend in the markets, shops, restaurants and sunshine.<br />
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<tr><td style="text-align: center;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8G20G82S11jhngE-68u67PMwP7mYpmf5DkTVTXeRxUCmohpbpghWPlZjbeO6d1mn_kg-FMFnOtX-UtMhZKY98yKiiXDNvw07wvwOyZRkQGocyGnIKYtelqabout63pOR2L-dga5WMxKpB/s320/streetcooking.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooking on the sidewalk - as you walk by you can choose from an array of different foods and eat on the run! This particular stall offered pork buns and satay sticks.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8G20G82S11jhngE-68u67PMwP7mYpmf5DkTVTXeRxUCmohpbpghWPlZjbeO6d1mn_kg-FMFnOtX-UtMhZKY98yKiiXDNvw07wvwOyZRkQGocyGnIKYtelqabout63pOR2L-dga5WMxKpB/s1600/streetcooking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div></div><div class="MsoNormal" style="text-align: justify;">There is an abundance of ways you can satiate your appetite from 3-star Michelin restaurants to the street hawkers with their carts filled with pork buns and other delicacies. TBG is a regular traveller to Hong Kong so we decided to have our brunch at one of the little Asian cafés he frequents near our hotel. TBG is addicted to pho soup – a spicy Asian broth often filled with a variety of meat including beef, tripe and spicy sausage although you can get vegetarian varieties as well. To the pho you can add bean sprouts, chillis and different herbs. I opted to begin with fresh spring rolls & dipping sauce followed by a pad thai filled with prawns & chicken. Including a plate of chicken sticks, the meal cost $20 AUD and was excellent value. <br />
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<tr><td style="text-align: center;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2baS_NyzLEtx_Ov3Vykli-XT-HKe1jXl6A4Z75EPtPot2j8qBc0Vz9WdBqcJ1-Gik9-Tm2u1FAYka4o3CPMCX7PF4ZTWNIR8uTmf0Rmbin721ZcvgYAl1ijQxK0mjpP49DRGLRD57yj5K/s320/DSC_0833.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pho soup - a beef broth filled with different meats, vegetables, spices and noodles</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2baS_NyzLEtx_Ov3Vykli-XT-HKe1jXl6A4Z75EPtPot2j8qBc0Vz9WdBqcJ1-Gik9-Tm2u1FAYka4o3CPMCX7PF4ZTWNIR8uTmf0Rmbin721ZcvgYAl1ijQxK0mjpP49DRGLRD57yj5K/s1600/DSC_0833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div></div><div class="MsoNormal" style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6nM1vH6bmiKtBIYgdERUC7kNc5dzm0k49dZOYQ7c3OJ7U-UZD0Xk8BTr4p5tP_a5Ouv30_G2hLr7IbgXd74e5s1cW429tynI5UyOdJn2bovGkG2SpcY-uCgtkAv4Xs8jPT645tIW3JNjh/s1600/springroll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Our tummies full, we headed down to the Central Pier to catch one of the iconic Star Ferries across to the China mainland. For .30 cents AUD you can board the ferry for the short ride – a great way to see the harbour first-hand with it’s luxury liners and junks sharing the waves. It’s also a good way to get a different perspective of the city. I was hoping the usual Hong Kong smog would disappear however it wasn’t to be! The city was shrouded in a veil of white making photography a little disappointing. Still, this is the real Hong Kong and smog is part of it!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz7Y_oXB63LTMQvA0gzr_q5cZXFlFQi9JuBkABuZe6x38qkxF3K2Ldg6_H-UCUABSof2Pqs_D5OZobw8-vvp6YKAVuWYiIsehNVXC15TgZvtYty4NKdc_pnPQuSKrGoUt9oQskbUE8cT8k/s1600/DSC_0865.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz7Y_oXB63LTMQvA0gzr_q5cZXFlFQi9JuBkABuZe6x38qkxF3K2Ldg6_H-UCUABSof2Pqs_D5OZobw8-vvp6YKAVuWYiIsehNVXC15TgZvtYty4NKdc_pnPQuSKrGoUt9oQskbUE8cT8k/s320/DSC_0865.jpg" width="320" /></a></div></div><div class="MsoNormal" style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lLumQdewgZZJ-OkeNluXxbeUTWMA2gLikfZdHvVzx6eIhRZC680PRDW4fl7DwwwOypb1JGWnxDBjvfWxdPgWtvZa1XWJHIu5WXBQAv7jV_EC6vVOsC2yHo5pRRL_Xag3JA138x3pLGye/s320/ferry.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another of Star ferry glides past. A ride across the harbour costs 30 cents.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lLumQdewgZZJ-OkeNluXxbeUTWMA2gLikfZdHvVzx6eIhRZC680PRDW4fl7DwwwOypb1JGWnxDBjvfWxdPgWtvZa1XWJHIu5WXBQAv7jV_EC6vVOsC2yHo5pRRL_Xag3JA138x3pLGye/s1600/ferry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfy505qyiMUvqEdxM4SvzrGAkmU824WCZGwBh3A62k5YExo1ASQNW13v6QI15CbKGDICEC6sle0rsfpfLss6AATl-_qBRGJzu7YukfZKeNYvKYlueqZFizBhdwB7uK4QKdRw21-kdy5yLW/s1600/junk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div></div><div class="MsoNormal" style="text-align: justify;">Alongside towering space-age highrise buildings with their mirror windows sit much older apartment buildings with their washing hanging precariously from poles over the streets below. I was glad that Hong Kong hadn't become as sterile as Singapore. Don't get me wrong, I love Singapore however it's nice to get a glimpse of how life was in Hong Kong in years gone by.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirrIDIVti27yHzWSV6dwGxKLnLush9KZJ5jgi9iNbrwwwM0EVmDTSvnqpZQFmijP3kPSED1bLrue9Pt4R4gPqhnIWgK7oXTB10ldEHmgXI9kG0DXH-2DO3D92fCMyWVfVIFJG7vM4YPuaG/s1600/junk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirrIDIVti27yHzWSV6dwGxKLnLush9KZJ5jgi9iNbrwwwM0EVmDTSvnqpZQFmijP3kPSED1bLrue9Pt4R4gPqhnIWgK7oXTB10ldEHmgXI9kG0DXH-2DO3D92fCMyWVfVIFJG7vM4YPuaG/s320/junk.jpg" width="320" /></a></div><br />
</div><div class="MsoNormal" style="text-align: justify;">After our brief journey to the other island we made our way to Mong Kok and the famous ‘Ladies Markets’ with street upon street of stalls selling everything from designer bags (copies of course) to jewellery, jade and clothing. Being Saturday, the markets were packed. I’d also hoped to visit the bird and fish markets – both are prized as pets as they don’t take up much space – however we were running out of time and I wanted to make it to the famous Peak before the sun set behind the island and a photo op would be lost.<br />
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<tr><td style="text-align: center;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4TsDdipgEqDPDfhxADs9iqTFmMJ9_NfxnY0UdnPGfgSpjHxKgXx3zZYx3AIxuEf8MIEHjWUnTNZp_8fpFAPn_DBt-R9JTsLcRNDzKFTSPMAmnNPI9LRxiZn3n9IRbbW5r30VOJC8dkln/s320/DSC_0923.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The 'Ladies' market - Mong Kok</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4TsDdipgEqDPDfhxADs9iqTFmMJ9_NfxnY0UdnPGfgSpjHxKgXx3zZYx3AIxuEf8MIEHjWUnTNZp_8fpFAPn_DBt-R9JTsLcRNDzKFTSPMAmnNPI9LRxiZn3n9IRbbW5r30VOJC8dkln/s1600/DSC_0923.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>There are a few different options for getting to The Peak however the most popular by far is by the Peak Tram which has been in operation since May 1888 (and never had an accident I believe). We queued for about half an hour before boarding however it was an interesting wait as you walk alongside a museum-style history of the Tram with artefacts from the days when it was operated by coal-fired steam boilers. These days it is powered by a microprocessor-controlled electric drive system but even so, it almost groans at times as it strives to reach the Peak on some of the inclines. <br />
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<tr><td style="text-align: center;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvj5qyzJ8rFYRVKxcsYtMAIM59L0P4h7WKXIqDgFGWdrUQjmpU_fjwF6exLkjLdkkz-VlkY0IJZK9Ze-LaBqhnh36lBniDTBBTZRjt0QqAuiq-Lhv2VDGEqeTbjswEklUsgqgdXPMVL1Kn/s320/DSC_0959.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hong Kong city shrouded in smog - taken from The Peak</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvj5qyzJ8rFYRVKxcsYtMAIM59L0P4h7WKXIqDgFGWdrUQjmpU_fjwF6exLkjLdkkz-VlkY0IJZK9Ze-LaBqhnh36lBniDTBBTZRjt0QqAuiq-Lhv2VDGEqeTbjswEklUsgqgdXPMVL1Kn/s1600/DSC_0959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Once at the top you can visit the Peak Tower which is basically a modern building filled with shops and restaurants however a viewing platform on the roof, 428 metres above sea level, affords 360 degree views of the island and across the water to the outer lying islands of Cheung Chau, Lamma and Lantau. Oh how I wish the smog had disappeared! We did manage to get the last rays of sunlight on the buildings before the sun disappeared behind the mountain. The photos I took do not do this beautiful city justice.</div><div class="MsoNormal" style="text-align: justify;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfEqBXDKOXDD4ZtDCPymswk0RnGJA-PvkuGwJlTCZc6GZ3PyBwRovecAAM_5Bs37liiOiPlZXKJPniljBK71AdvCozec4nH3Dydqk-UAOmw-eQi3tCEW6S8fcf-NoWezdCcvJ_mQrEbDk3/s1600/thepeak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfEqBXDKOXDD4ZtDCPymswk0RnGJA-PvkuGwJlTCZc6GZ3PyBwRovecAAM_5Bs37liiOiPlZXKJPniljBK71AdvCozec4nH3Dydqk-UAOmw-eQi3tCEW6S8fcf-NoWezdCcvJ_mQrEbDk3/s320/thepeak.jpg" width="320" /></a></div><br />
</div><div class="MsoNormal" style="text-align: justify;">After visiting The Peak we walked (mostly downhill) to the Soho district of the island with it’s many bars, cafes and restaurants. Soho clings to the mountain-side and one of the longest escalators in the world runs down the centre of the district allowing easy access to the various streets. Two years ago when I visited Hong Kong we did a ‘tapas crawl’ starting at the bottom of the escalator and getting on and off when we spied a bar that appealed as it crept up the mountain. Tonight, however, we returned to the Bacar Wine Brasserie for a large glass of French beer and a platter of dips - hommus, tabbouli and Lebanese bread, to begin our evening. After a long walk in the warm Hong Kong air, an icy Kronenbourg was most welcome. I must say that we were very fortunate weather-wise. The temperature, in the high 20’s, was perfect and the humidity was bearable.</div><div class="MsoNormal" style="text-align: justify;"><br />
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<tr><td style="text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcRMzggsFiDP9f0TgYVh_VtQQnuaZwkOgPiJO4kPq0k5uKNkIjuHftlEZ6EhTHP5q9tm5D6daXGa6ebD3cO-06-qiQgj-pU_IXJAQ0guoQxhHS6vphGS5Kls_uBzOH0FOVvYpYxSlwrLXE/s320/DSC_1028.jpg" style="margin-left: auto; margin-right: auto;" width="212" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">French beer was appreciated.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcRMzggsFiDP9f0TgYVh_VtQQnuaZwkOgPiJO4kPq0k5uKNkIjuHftlEZ6EhTHP5q9tm5D6daXGa6ebD3cO-06-qiQgj-pU_IXJAQ0guoQxhHS6vphGS5Kls_uBzOH0FOVvYpYxSlwrLXE/s1600/DSC_1028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>TGB enjoys his tapas and wanted to take me to one of his favourite Spanish restaurants called Rico's. We ordered 4 plates of tapas which was probably 2 plates too many as servings were very generous. First to arrive was the Ensalada de Jamonera Con Queso Manchego – a plate of ‘refreshing Autumn salad consisting of Jamon de Serrano, Manchego cheese, roasted bell pepper and artichoke hearts’. Delicious even though the bell peppers were served raw rather than roasted. <br />
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The thin slices of beef with a pepper sauce were tender and we named the chicken dish ‘Death by Garlic’ – so tasty however we felt for those people in close proximity on our flight to London! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPuLJ16QDfMK11Q_2i55VQ6JmdrcHg_ZZiz521viAhrlC9LAAKk2-I-uHfqHXcGe7rhzBOmxzftTML24nuAl79UfZXLAzNLbOIsJb6ZD6yj5eI2n1TCz87ieF3KcTkbRpasLVCgIjZu1X/s1600/DSC_1056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPuLJ16QDfMK11Q_2i55VQ6JmdrcHg_ZZiz521viAhrlC9LAAKk2-I-uHfqHXcGe7rhzBOmxzftTML24nuAl79UfZXLAzNLbOIsJb6ZD6yj5eI2n1TCz87ieF3KcTkbRpasLVCgIjZu1X/s320/DSC_1056.JPG" width="320" /></a></div><br />
My favourite dish was the whole roasted red bell pepper stuffed with mushrooms and garlic – yep, more garlic. We ordered a jug of Sangria to compliment the meal. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJvfRL6mJ0sg_C5_vXYId4Q0pXXbTSLqG_gDxrMKfdtS27M5Fi48nj6ZRPo6mWzVpmdjH7o7eRy-JXieWmZCxLK3moXjr2KOzC2At_mFptZXnmuAHdgUKaseNXIixpmlasYD0GbCW5OTW/s1600/DSC_1063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJvfRL6mJ0sg_C5_vXYId4Q0pXXbTSLqG_gDxrMKfdtS27M5Fi48nj6ZRPo6mWzVpmdjH7o7eRy-JXieWmZCxLK3moXjr2KOzC2At_mFptZXnmuAHdgUKaseNXIixpmlasYD0GbCW5OTW/s320/DSC_1063.JPG" width="320" /></a></div>After dinner I decided we needed to walk off some of the tapas – “I have no idea why they invented these damn trams going past because nobody obviously uses them!” TBG mumbled. Well, people do…just not us. With a 4.50am call in the morning for our flight to London, we fell into bed (after my spa of course) and slept soundly … until the phone rang to say… time to get up and another adventure begins. Why don’t you come with me to London…<br />
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</div>Annhttp://www.blogger.com/profile/10024507541383903863noreply@blogger.com0tag:blogger.com,1999:blog-4336070907241944136.post-65182869280120651412010-10-25T17:15:00.007+11:002010-10-25T17:37:57.464+11:0024 hours in Melbourne ...<style>
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<div class="MsoNormal" style="text-align: justify;">There has always been a friendly rivalry between Sydney and Melbourne. I must say that my allegiance lies with Sydney, the town of my birth. I love the beaches, great restaurants, beautiful weather, strolling around the quirky streets of Paddington, Surrey Hills, The Rocks, and nothing beats a ferry ride on the sparkling waters of our harbour on a Summer’s day. I never tire of capturing these places with my Nikon. Melbourne, on the other hand, offers the visitor a certain sophistication that Sydney (supposedly) lacks. Melbourne’s architecture, public art, restaurants & theatre make it an exciting to visit. To VISIT I say! It is, seriously, a beautiful city and so my decision as to how to spend a brief 24-hour stopover was a challenge – the pressure!</div><div class="MsoNormal" style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoP5cDS5FOINqGhkLMHgYvEhh5AQgRBMDGdtCup0j3Ln7HoMmE4nk3MwL4LtyuhYfJq8QspDUIhfmQe4OPppITGiOGInITlttr1thMd8pIB5CrYsyOxnaVlyzpMYMrl9IOQQVf3Ppi7AMg/s320/DSC_0899.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Yarra (nice day for a stroll along Southbank)</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoP5cDS5FOINqGhkLMHgYvEhh5AQgRBMDGdtCup0j3Ln7HoMmE4nk3MwL4LtyuhYfJq8QspDUIhfmQe4OPppITGiOGInITlttr1thMd8pIB5CrYsyOxnaVlyzpMYMrl9IOQQVf3Ppi7AMg/s1600/DSC_0899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"></div></div><div class="MsoNormal" style="text-align: justify;">The last time I touched down in Melbourne was on a girls’ shopping weekend. One of the highlights of that particular visit was doing a ‘Chocoholic Tour’ of the CBD – I do not jest! So with my two slim chocoholic friends we were guided around Melbourne town by a woman whose life revolved around that rich, brown, creamy delight that tends to touch my lips and go straight to my hips! I must admit that it was an interesting and delicious way to explore the many arcades that would have perhaps remained hidden except for this tour. I also enjoyed learning more about the history of the CBD in between visiting chocolate institutions like Lindt Chocolat Café, Haigh's Chocolates, The Chocolate Box , Kennedy & Wilson Chocolates and Koko Black. $35 for a 2 hour tour, numerous tastings and afternoon tea. http://www.chocoholictours.com.au/index.html With another 9 days of restaurant food I decided that chocolate was off the list this time.<br />
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Melbourne greeted us with clear blue skies and warm weather. I kept remembering that Melbourne has a reputation for 4 seasons in one day however today was Spring through and through. <br />
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Our hotel, the Hilton on the Park is located next to the MCG and opposite Fitzroy Gardens. After a drink in the Park Lounge we decided to stroll through the Gardens into the centre of the city. Firtzroy Gardens were set aside as a public reserve in 1848 and contains the historic Cook's Cottage. We decided to take a closer look at the childhood home of the famous explorer Captain James Cook.<br />
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<tr><td style="text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2ees7nNA0wUde6gsOBwIkg_yCpu2uOoVJ_CHL__JQDdoi3se21AIW8N28PanT2dPk749LaJif7IbdxU_zHf9IGr7eeCDK0pcNqpvdQxKk2U77cgFJ7BoES_tyrbv5earUoUqS1VMXX4f/s320/DSC_0828.jpg" style="margin-left: auto; margin-right: auto;" width="212" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cook's Cottage</td></tr>
</tbody></table>The cottage was originally built in the village of Great Ayton, in Yorkshire Great Britain. It was purchased for the sum of 800 pounds. To move the cottage, it had to be dismantled and then each brick numbered, put into 253 cases and 40 barrels/crates and shipped to Melbourne, where it arrived in April 1934. The cottage was then rebuilt in the heritage-listed Fitzroy Gardens and opened to the public on 15 October 1934.<br />
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<tr><td style="text-align: center;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6IcZ_9XQ5yG59mNWJQfbUtOk-wZmKgqpjJrvRKAZQ-ZtQ6R6WHNZ8rQQs6APTJgUkPgRYsOxfYgRJ8Ng168AXeun4heWzQ2B_lyFpFrf0VY0NEPemEhkSb7jwXuAW7Ku_fvDlryOLzGl/s320/DSC_0845.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the bedrooms complete with Gazunda (the green thing that 'Goes Under' the bed)</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6IcZ_9XQ5yG59mNWJQfbUtOk-wZmKgqpjJrvRKAZQ-ZtQ6R6WHNZ8rQQs6APTJgUkPgRYsOxfYgRJ8Ng168AXeun4heWzQ2B_lyFpFrf0VY0NEPemEhkSb7jwXuAW7Ku_fvDlryOLzGl/s1600/DSC_0845.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Whilst the rooms were small I can imagine it was quite a good-sized home in it's day. Expectations in England back then were far different from today.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSNOWrcImpBTw4XPESjHN_dnuZ9XjLC4-Hx9D0fPBpmtBiZui66-iImzwrEAHEzNW4zSZuMdRUuHfyw2QLi-QSOnAO4LHtjADboA5nQmCps_XycyhuJHC1xO9kcIRJgj-Xl2nyq2Nlwvu/s1600/DSC_0880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSNOWrcImpBTw4XPESjHN_dnuZ9XjLC4-Hx9D0fPBpmtBiZui66-iImzwrEAHEzNW4zSZuMdRUuHfyw2QLi-QSOnAO4LHtjADboA5nQmCps_XycyhuJHC1xO9kcIRJgj-Xl2nyq2Nlwvu/s320/DSC_0880.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWwh7PaYg9ibhw0lzW0uM3fUp4HaDGeNn0SdmYgQpOJkg996z6ZxrYDLnVadg3rJq_p9PmMW4pHPTwQkIT6nTkT1LWpSnJSw6Kgkxx6pQov9a0vrh2Ys3-zGiDXZb8Fz70bHy0LLy3_m8/s1600/DSC_0925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWwh7PaYg9ibhw0lzW0uM3fUp4HaDGeNn0SdmYgQpOJkg996z6ZxrYDLnVadg3rJq_p9PmMW4pHPTwQkIT6nTkT1LWpSnJSw6Kgkxx6pQov9a0vrh2Ys3-zGiDXZb8Fz70bHy0LLy3_m8/s200/DSC_0925.JPG" width="200" /></a></div> <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Only meters away is The Conservatory built in 1930 and home to the most stunning floral display. <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9r27OJ2nKJ7_E-SO6HHLi4QS8b6RlkyNmmxhGY4Mq1wEeezghfafqsjjf4X7wdONv__Oay_cTqz-2uyBhxC3wlNSOnJcvwK8AGyl0vaTCgMSJrlD6dg5ijRetUa6odux_UOay_pP8ZsHF/s1600/DSC_0883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9r27OJ2nKJ7_E-SO6HHLi4QS8b6RlkyNmmxhGY4Mq1wEeezghfafqsjjf4X7wdONv__Oay_cTqz-2uyBhxC3wlNSOnJcvwK8AGyl0vaTCgMSJrlD6dg5ijRetUa6odux_UOay_pP8ZsHF/s400/DSC_0883.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfBJjcSJeG1us2vQtpGTfTFF0OGiZBB61jHaISzzyOE6YUm4Fh6RvWPwMeJqNltjuBzk_csJGYLApi34Bu2nW1LPxwyoiLpx-RkrSim5nkSPMHVMysBrLRCWjmtWhgKOYTIzxdzKY03FV/s1600/DSC_0934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfBJjcSJeG1us2vQtpGTfTFF0OGiZBB61jHaISzzyOE6YUm4Fh6RvWPwMeJqNltjuBzk_csJGYLApi34Bu2nW1LPxwyoiLpx-RkrSim5nkSPMHVMysBrLRCWjmtWhgKOYTIzxdzKY03FV/s320/DSC_0934.JPG" width="320" /></a></div>From there we walked to the famous Lygon Street in Carlton for dinner. So many restaurants to choose from - mostly Italian. As you walk along the street Italian gentlemen try to entice you with their descriptions of food and explaining why their pasta, pizza, steaks are far superior to the one next door. We finally settled on a restaurant that first opened its doors in 1985, La Notte. This one was the most popular so we thought it must be good! With such beautiful weather we decided to dine al fresco. We started with the antipasti - a platter laden with marinated vegetables, meats, cheeses - delicious!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Txg290LAmy4HLRLF-_uJIXhlV17X-IdLcKL_GAqc55Jd-MAjQDGq0O6oKt_AE-Tm2M80foAKWTWSofxO5O-6jx0eglTUqbxQjCA6G27cQo9C-TYG2Cntl6Sv_KTQs3YN5_QWGeaZA9EK/s1600/DSC_0977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Txg290LAmy4HLRLF-_uJIXhlV17X-IdLcKL_GAqc55Jd-MAjQDGq0O6oKt_AE-Tm2M80foAKWTWSofxO5O-6jx0eglTUqbxQjCA6G27cQo9C-TYG2Cntl6Sv_KTQs3YN5_QWGeaZA9EK/s320/DSC_0977.JPG" width="320" /></a></div>I enjoyed the mushrooms and frittata - well, I actually enjoyed it all to be honest. David chose a very different main described as: <i>Fresh asparagus wrapped in prosciutto with grilled prawns, mango, caramelised onion and a poached egg salad with a balsamic emulsion. </i>So many of his favourite things on one plate! Whilst it seemed a bit of an eclectic mix he said it worked very well.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidj3orZsfxC0i3rPvK6uc35HrG58VvllbnrKOKVDrMRW9Vyl8bCzp7s4nhszQ-80fgbzHcBKSyK-JXP-xc0V_4A93_uEKnTrzrbdzFTDJpCZeeaOvfjFoP1dyiAZBdB3hoIfxUIknX-t4r/s1600/DSC_0982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidj3orZsfxC0i3rPvK6uc35HrG58VvllbnrKOKVDrMRW9Vyl8bCzp7s4nhszQ-80fgbzHcBKSyK-JXP-xc0V_4A93_uEKnTrzrbdzFTDJpCZeeaOvfjFoP1dyiAZBdB3hoIfxUIknX-t4r/s320/DSC_0982.JPG" width="320" /></a></div><div class="MsoNormal" style="text-align: justify;">I chose the risotto - if you can't get a good risotto in Lygon Street, there's something wrong. My risotto was tossed in a creamy sauce with feta, chicken, leeks, toasted pine nuts and roasted pumpkin. </div><div class="MsoNormal" style="text-align: justify;">This is a great restaurant if you're looking for good, honest Italian food. </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;">We caught a taxi back to the hotel and started talking to the maintenance man in the lift. He invited us up to the roof to take some photos. Breathtaking view and totally wasted on an air conditioning plant!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-bUFMpnIRWJVHuaa_BIEgdm_rg_EKaQKEm3GgZvActjwbgNIk6LibHs1KVM3F0HvavInGnLJ2kBpoTpQMIbHfq2LzYz4NbSP_VmsdZH7clzpW0eTCBYLdhd-qUKGc2TeuNZpNF1mA3p9/s1600/DSC_0820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-bUFMpnIRWJVHuaa_BIEgdm_rg_EKaQKEm3GgZvActjwbgNIk6LibHs1KVM3F0HvavInGnLJ2kBpoTpQMIbHfq2LzYz4NbSP_VmsdZH7clzpW0eTCBYLdhd-qUKGc2TeuNZpNF1mA3p9/s320/DSC_0820.JPG" width="320" /></a></div><div class="MsoNormal" style="text-align: justify;">The next morning we skipped breakfast and ate brunch in a little Asian restaurant called CoCo Rice. Nothing like a curry to get you up and going in the morning. From there we walked through the city to Federation Square (still not a fan of the architecture - will keep giving it a go) and on to the National Gallery of Victoria (without too many groans from TBG).</div><div class="MsoNormal" style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9ii8cp8NHUclp9wplB8qAKn_jkcRktFK9cNbkVtrcPURI-M0ghU96Zns0P1ev4cOpdc8GdNZMUy3yQmWI7q9_xU-dwxafDcuW30sSfcBdfD-RuGMrRW0pH6F05qQuWLPsArc7qe4pBye/s1600/DSC_0871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9ii8cp8NHUclp9wplB8qAKn_jkcRktFK9cNbkVtrcPURI-M0ghU96Zns0P1ev4cOpdc8GdNZMUy3yQmWI7q9_xU-dwxafDcuW30sSfcBdfD-RuGMrRW0pH6F05qQuWLPsArc7qe4pBye/s320/DSC_0871.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_Vas7z1FAvwZQ8xlexni1Xxi9kZ_1eiI273QQcSM21Yi4aUlz-jp2qc3gKpmNbk2FccN-bbQFC4wTEWXdoSdlYQZ6YTDt8Yw6YJvPrHjRPsYvr9BOdiyIFF52cWMnD-AIwbi25NNmLfK/s1600/DSC_0878.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_Vas7z1FAvwZQ8xlexni1Xxi9kZ_1eiI273QQcSM21Yi4aUlz-jp2qc3gKpmNbk2FccN-bbQFC4wTEWXdoSdlYQZ6YTDt8Yw6YJvPrHjRPsYvr9BOdiyIFF52cWMnD-AIwbi25NNmLfK/s320/DSC_0878.jpg" width="212" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYjoaO3QIHD5oyvu-n6fPKCrWUvUhOQUWWWV9TPQ_t_y-wJMMIvFw4ArQXxzStiSmnCRsJw6vMGhQZz0eBx-3oJrlEi8-T_DFZPMt2u7LpB3VmwOn3SJ8gtRTkGr7F1sifaRAGNtZm5Xqp/s1600/DSC_0884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYjoaO3QIHD5oyvu-n6fPKCrWUvUhOQUWWWV9TPQ_t_y-wJMMIvFw4ArQXxzStiSmnCRsJw6vMGhQZz0eBx-3oJrlEi8-T_DFZPMt2u7LpB3VmwOn3SJ8gtRTkGr7F1sifaRAGNtZm5Xqp/s320/DSC_0884.JPG" width="320" /></a></div>I'd missed the Masters' Exhibition however the Gallery has an amazing permanent collection that can captivate for hours.<br />
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Our next stop was Southbank and some cold drinks before returning to the Hilton and a snooze before call. Such a short trip but we managed to enjoy every moment. Thank you Melbourne for the beautiful weather. Shame you don't have a magnificent harbour - the brown waters of the Yarra don't quite cut it (Sorry, had to get that last friendly dig in xxx). <br />
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<tr><td style="text-align: center;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIv5_JNwcxMozd_9E893_yRtEAkLuGDCAnd0LDbJ1bgYsw7c3ktg-GHcZeHdosdvbM6lBTsamM3Ha1TUUAwFZfntK1LEeUJg9ZuHMGTK77Pqu0ZxhyY6nOD3-iVnMUmrw3uN9S4_W-sUM4/s320/DSC_0894.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Bear Brass - Southbank</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIv5_JNwcxMozd_9E893_yRtEAkLuGDCAnd0LDbJ1bgYsw7c3ktg-GHcZeHdosdvbM6lBTsamM3Ha1TUUAwFZfntK1LEeUJg9ZuHMGTK77Pqu0ZxhyY6nOD3-iVnMUmrw3uN9S4_W-sUM4/s1600/DSC_0894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Around midnight we bid adieu to the beautiful city of Melbourne and an 8 hour flight north.<br />
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Why not join me in Hong Kong for 24 hours!<br />
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<i>love</i><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Annie</span></span><i> </i> <br />
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</div>Annhttp://www.blogger.com/profile/10024507541383903863noreply@blogger.com0tag:blogger.com,1999:blog-4336070907241944136.post-15839314058511459192010-10-02T11:43:00.000+10:002010-10-05T10:45:13.463+11:00Cotton Duck - Holt Street, Surrey Hills<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2CAQyAfE2Z7dDNL85ebFQ2vrrnRjZbOWDuSecA90TeNTjvQxNLB-Nln10NbNcvY12EFBp2YYR9y6XLc6rYNXjoUMEFVrMYq48xQxWEv3D0BJzpBXlFBHqT65-JH6rRkuBQBe-vts6jfr/s400/DSC_0897.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
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<span style="font-size: x-small;">The address sounded familiar - my sons once had a design studio on an upper floor of this renovated warehouse however I didn't recognise anything about the new ground floor. Gone is the drab street front and replacing it is something quite sophisticated and exciting. Cotton Duck is the latest venture of Jared Ingersoll following the success of Waterloo's Danks Street Depot. Polished concrete floors and exposed bricks give a hint to the original building and the internal dividers of stark concrete housing living gardens are an interesting feature. If I had to describe the interior in 3 words I'd choose 'fresh, innovative and stylish' - these words are also reflected in the menu. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ikWxQ2cVWIPS0MTuBYJB9iNkuW4e4QpmeT9pza7cuEA8J9UrBJHPsEBTotG4QCjsObXvDkhyphenhyphenRePqXtLsJIEtjxMzXElK2uGOpSIM7dTFvxZyLx6UCCdfBGWwpGQlDC3FhjH2WwRqndQg/s1600/DSC_0806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ikWxQ2cVWIPS0MTuBYJB9iNkuW4e4QpmeT9pza7cuEA8J9UrBJHPsEBTotG4QCjsObXvDkhyphenhyphenRePqXtLsJIEtjxMzXElK2uGOpSIM7dTFvxZyLx6UCCdfBGWwpGQlDC3FhjH2WwRqndQg/s400/DSC_0806.jpg" width="400" /></a></div><span style="font-size: x-small;"><br />
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<span style="font-size: x-small;">There is a theme of blending old with new and whilst we noticed many innovative features of this restaurant, some great traditions have returned such as making reservations. Don't laugh! It's refreshing when you arrive at 8 with a party of 4 and your table is waiting! I also liked the fact that we were blissfully unaware of the number of people sharing the restaurant - good acoustics and relaxed spacing.</span><br />
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<tr align="center"><td><span style="font-size: x-small;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA2ZzERzT1AYVasc3gM1MJdNE7hRAGJ9wxhWta4kHegxkeW9BdWjmOjXlqvZjyPSybqjzgLtjpyvzY6OwgK2Xdb1Bcc0ifEUpgQ3Ko2VBxVPqfzVrLmJwDFNoikSD_eCjNuiJJIizbDhw/s400/DSC_0805-3.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></span></td></tr>
<tr align="center"><td class="tr-caption"><span style="font-size: x-small;">Cotton Duck lighting - more like a work of art - I later discovered that it was. This lighting once adorned the Powerhouse Museum, created for a special Eat Green Design dinner by Hannah Tribe. Once again these lights illuminate dishes made from fresh and sustainable produce. </span></td></tr>
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<span style="font-size: x-small;">Newly opened in mid-September my eldest son & his girlfriend had already dined at Cotton Duck. They were so impressed that when they heard I was coming to Sydney they decided that I had to try it too.</span><br />
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<span style="font-size: x-small;">As we walked through the door the waiter recognised David and Emma from the previous week and there was a little friendly banter which sounded like old friends were being welcomed back. </span><br />
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<span style="font-size: x-small;">I've heard the menu described as a "DIY degustation menu" with 2 courses for $55 or 4 for $85. We all chose the $55 option and whilst the servings are modest I must say that after the 2 courses plus bread, a tiny starter and a shared dessert I left feeling more than satisfied. Mind you, some with a heartier appetite might do well to order the 4 courses - how lucky to sample even more of this delicious menu.</span></td></tr>
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<tr><td style="text-align: center;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOr-7PGrezwz937P1gPVjzprtnYciNODa_lxm4xeAtJQ1QjWYkN2q91uht5RKavShsei_5FVfALTsG_vMzejU486qqyRSvZKyulVRYJfT8pR9HozXS009VR15tmg0qsXNl3dgBcv2HA9f-/s400/DSC_0824-2.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A slice of organic pork sausage with celeriac remoulade</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOr-7PGrezwz937P1gPVjzprtnYciNODa_lxm4xeAtJQ1QjWYkN2q91uht5RKavShsei_5FVfALTsG_vMzejU486qqyRSvZKyulVRYJfT8pR9HozXS009VR15tmg0qsXNl3dgBcv2HA9f-/s1600/DSC_0824-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><span style="font-size: x-small;">Dinner commenced with this beautifully prepared morsel of organic pork - deliciously spiced and complimented by a crispy yet creamy celeriac remoulade - a perfect way to prepare the taste buds!</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvher_5Q08BrkKBuQjIO87iAkC5Wo0OsV0QQhMtxHDdOCX0zOaCqHdplRbNIV7YqobN00YFPcQGYN8kM_obrJGTM2egsARAiErwQi4boUnzyUoOVgtshTZlU4udDpWvboqzv4gxw-Cfx7/s1600/DSC_0834.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0ctNKFwI0ZqkTza4R7ayPnhQ1Ur9bzdadVNlAMCsIV9i0ru8cbUqUb6S65UeT2M-g7Ttvaetrrdgp5JGGq0j9K1zbCy1JG8JsHHeIhWpTXJjAev2ONaF8ou04q4XUQ9EiXCKmXrb8KmO/s400/DSC_0830.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tuna Tartare - tuna, cured salmon and beetroot chips</td></tr>
</tbody></table><div style="text-align: justify;"><span style="font-size: x-small;">David's first choice was the Tuna Tartare which comprised 2 types of fish with crispy beetroot chips. As a photographer I'm drawn to the aesthetics of food - for me it's not only about taste but equally about the beauty of the food and its aroma. Presentation at Cotton Duck is a priority. </span></div><br />
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<tr><td class="tr-caption" style="text-align: center;">Emma's choice - Hiramasa Kingfish poached in butter and served with spring vegetables<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFoLJjSeRpk_rQPEoWRsuSyxi4_jQO95kvQPDxzq7M5CC8QBxlvZgOSub6yxzH6KtcljxOeCuOH-G0KFCJqvw9T6HBE8_yWMTiO1PFOJXft1RYgTKCe1dbRIxKVXLuRm0MLB9dDl-xz4rc/s1600/DSC_0884.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FcxqUaNHR8l1J9lHkWNKjpkSDfJRf38I4tNBhkxMz2ysAL5KzQnTJl8zmoEUbMG32Pg36HBcuRwOSCa7kDHDI1IEtc9Dk5UY84JyGGhqInCjtEAD7DkUhLkCqRWcFhLMzK8wWbf3dsQJ/s1600/DSC_0861.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvher_5Q08BrkKBuQjIO87iAkC5Wo0OsV0QQhMtxHDdOCX0zOaCqHdplRbNIV7YqobN00YFPcQGYN8kM_obrJGTM2egsARAiErwQi4boUnzyUoOVgtshTZlU4udDpWvboqzv4gxw-Cfx7/s400/DSC_0834.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushroom vol-au-vent: king browns, shiitake with chicken and heart jus<br />
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</tbody></table><div style="text-align: justify;"><span style="font-size: x-small;">Bryan and I both chose the Mushroom Vol-au-vent. I was wondering if it was going to be a bit of a nostalgic return to the 70s however Cotton Duck's dish bore no resemblance. The emphasis is on the filling - gone is the sauce. A light pastry case brimming with king brown and shiitake mushrooms and chicken.</span></div><div style="text-align: justify;"><span style="font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-size: x-small;">For my vegetarian son, this course was made with mushrooms only. If there is one suggestion I'd make it would be to offer a vegetarian choice. Having said that, Bryan's request was met in an obliging way. He also enjoyed the peas and beans in parmesan jus.</span></div><br />
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<tr><td class="tr-caption" style="text-align: center;">Peas and beans - a plate of spring peas and broad beans in a parmesan jus<br />
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</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA2ZzERzT1AYVasc3gM1MJdNE7hRAGJ9wxhWta4kHegxkeW9BdWjmOjXlqvZjyPSybqjzgLtjpyvzY6OwgK2Xdb1Bcc0ifEUpgQ3Ko2VBxVPqfzVrLmJwDFNoikSD_eCjNuiJJIizbDhw/s1600/DSC_0805-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqUKeR13GAshkcI1mYEogrML6xkyk7nhtA9QiaiFBYtQAtN_aRhEkgW9KyC0tURklwaPl_QRqV-VvAuLcb_Z0Ge-2ASWrLeckNv8sLUvF04nzmlIRHbouroMZ6NfGTnGoyZwkx1oolvAE/s1600/DSC_0806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnm6FeUMieV1NF4cTGtFKVUnaMpHv2rNIbNvawJCbPZV04ozaiS6_J4kC8QOe_ZP2CoDIl8u5nzdGFHZ2gfQebweepon4dO18stsHmUKbNNewzGZmANHn-YxfvLBFQ8WlGedRBLt9-ynkU/s320/DSC_0861.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Organic pork with sweet vinegar tomatoes, fennel seed and soubise - a rich, velvety sauce made by combining bechamel with pureed cooked onions and sometimes a small amount of cream<br />
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<div style="text-align: left;"><span style="font-size: x-small;">Emma and Davy ordered the organic pork - a dish they both enjoyed although preferred the pork belly they'd ordered the previous week (not available on this night).</span></div><br />
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<tr><td class="tr-caption" style="text-align: center;">The open kitchen allows you to see Cotton Duck chefs cooking and creating </td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSaVjj5FTGRkQa8z4FBqK-urw0gZkGCZ-EvWkDSL01Mj0aivMUVaarpFzb3MzxmGEBvNHPBekJKxIxnWNqAxezONzUHgPSCF-wkyfxtYJH2fnn45ueaQcYZoHLcsI2xwf2tzKN500_wmbt/s1600/DSC_0866.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<div style="text-align: justify;"><span style="font-size: x-small;">Now I have to say that by this stage, everyone felt satisfied. Did we need dessert? No. Did we want dessert? 1/3 of the menu is desserts and they looked so tempting. We decided to share the chocolate and raspberry tart. Well, 3 of us did. Youngest son was adament he didn't even want a spoonful - that was until he heard and saw our reactions. In front of us was placed a baked chocolate case filled with creamy raspberry mouse and fresh, organic raspberries. The chocolate base was delightfully thin and crisp. The sweet and tart sauce was then poured into the centre. Bryan couldn't resist and whilst he's not a fan of the fruit - these fresh berries impressed. Amazing how a single tart can make a table smile. :)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgZts-9tPiQRwhtlsfBzIhnzeLpg-xQMJZj6ZB15BRoodq7jqOgGVPAzuX7S5sPFqGS1wTLwObL2Epbi5PYfQqGnEt1t-QnQvSlmjd0OFjJULuB-IZlO-g-OP6UAEu0fVlLvtjrJzv2oJY/s1600/DSC_0858.jpg" imageanchor="1"></a></div></td></tr>
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</tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnm6FeUMieV1NF4cTGtFKVUnaMpHv2rNIbNvawJCbPZV04ozaiS6_J4kC8QOe_ZP2CoDIl8u5nzdGFHZ2gfQebweepon4dO18stsHmUKbNNewzGZmANHn-YxfvLBFQ8WlGedRBLt9-ynkU/s1600/DSC_0861.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
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<tr><td class="tr-caption" style="text-align: center;">Chocolate and Raspberry tart - baked chocolate with a raspberry mousse</td><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><br />
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</tbody></table><span style="font-size: x-small;">Cotton Duck offers a good list of wines and boutique beers. Whilst the sons stuck to the 'Pigs Fly' pilsner, Emma and I shared a 2009 Word Of Mouth reisling. Before we left a plate of warm citrus flavoured madeleines were offered. Cotton Duck isn't just a restaurant - it's a dining experience for all senses. </span><br />
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<span style="font-size: x-small;">http://www.danksstreetdepot.com.au/page/cotton_duck.html</span><br />
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<span style="font-size: x-small;">50 Holt Street<br />
Surry Hills<br />
Sydney NSW 2010</span><br />
<span style="font-size: x-small;">p: 02 8399 0250</span><br />
<span style="font-size: x-small;">e: <a href="mailto:enquiry@cottonduck.com.au">enquiry@cottonduck.com.au</a> / <a href="mailto:reservations@cottonduck.com.au">reservations@cottonduck.com.au</a></span><br />
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<span style="font-size: x-small;">Open for lunch on Thursdays and Fridays, 12pm - 3pm and dinner, Tuesdays through to Saturdays from 6pm.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2cGVRjZIXtNKJdBU3JeNM4of02zQeEW8PwYZ46ebi5j0sD2n63-1_ReKczWnfGt7I_x_-r2tf71KnYNgYBXNZ4g_dFHjRw2JuhyphenhyphenPDjMAKQefeQfCgXSy-xQcx6JVrJ9kcWSCSinjwnws/s1600/data=LtgX-e3f8ctI3U5dJtbt7EJ1ZfRneYme,w_aj6qYw0gwthVZ1JdVIwRwnQl-INYLnVK7GN1lCr6R4E9gCFKG3R9kpLfiRjHO2mf3NUk3AfkT-Bjc_Mv8qTDhRgwvANtuzjB0ew9WoX25EkgxwTl4hGfg.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2cGVRjZIXtNKJdBU3JeNM4of02zQeEW8PwYZ46ebi5j0sD2n63-1_ReKczWnfGt7I_x_-r2tf71KnYNgYBXNZ4g_dFHjRw2JuhyphenhyphenPDjMAKQefeQfCgXSy-xQcx6JVrJ9kcWSCSinjwnws/s1600/data=LtgX-e3f8ctI3U5dJtbt7EJ1ZfRneYme,w_aj6qYw0gwthVZ1JdVIwRwnQl-INYLnVK7GN1lCr6R4E9gCFKG3R9kpLfiRjHO2mf3NUk3AfkT-Bjc_Mv8qTDhRgwvANtuzjB0ew9WoX25EkgxwTl4hGfg.gif" /></a></div><br />
<span style="font-size: x-small;">Photography and blog by Ann McLeod a_mcleod@bigpond.net.au</span><br />
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<span style="font-size: x-small;"><a href="http://draft.blogger.com/%3Ca%20href=%22http://www.urbanspoon.com/r/70/1546361/restaurant/Sydney/Cotton-Duck-Surry-Hills%22%3E%3Cimg%20alt=%22Cotton%20Duck%20on%20Urbanspoon%22%20src=%22http://www.urbanspoon.com/b/logo/1546361/minilogo.gif%22%20style=%22border:none;width:104px;height:15px%22%20/%3E%3C/a%3E"></a><a href="http://www.urbanspoon.com/r/70/1546361/restaurant/Sydney/Cotton-Duck-Surry-Hills"><img alt="Cotton Duck on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1546361/minilogo.gif" style="border: medium none; height: 15px; width: 104px;" /></a> </span><br />
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</span>Annhttp://www.blogger.com/profile/10024507541383903863noreply@blogger.com0Holt St, Surry Hills NSW 2010, Australia-33.885546 151.209251-33.889999499999995 151.2019555 -33.8810925 151.2165465tag:blogger.com,1999:blog-4336070907241944136.post-45181715675178946972010-09-28T19:08:00.000+10:002010-09-28T22:22:03.806+10:00Mylan Vietnamese Restaurant - Wollongong, New South Wales, Australia<div class="separator" style="clear: both; text-align: center;"></div>Mylan Restaurant in Wollongong is always buzzing by midday – one of the most popular restaurants in the Wollongong CBD…so book! We’ve been visiting Mylan since it opened its doors quite a few years ago now. TBG is addicted to their pho (soup), the Veg Daughter loves their vermicelli spring roll salad and the youngest of 4 loves the sate chicken. I love it all!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUPeO0AwSqxoq_5j3d4iray8dAaR_gKYSTY8xu4wUVENnh80Rq68-mcPcGHR9dpW3yx7W7i8els0eGqvX1YklMp4xGVKUiLMEzA_o3IVys-Z4eyM2CPrrp96SagmqvOPP2Oyw9yr4i2b9/s400/DSC_0156.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buzzing by midday</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUPeO0AwSqxoq_5j3d4iray8dAaR_gKYSTY8xu4wUVENnh80Rq68-mcPcGHR9dpW3yx7W7i8els0eGqvX1YklMp4xGVKUiLMEzA_o3IVys-Z4eyM2CPrrp96SagmqvOPP2Oyw9yr4i2b9/s1600/DSC_0156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>It’s a great place to eat when you’re on a mission in the city. If you’re looking for a romantic lunch…forget it - Mylan is busy and noisy however the reason it’s so popular is that service is fast and friendly. The food is fresh and tasty. They cater to carnivores and herbivores with plenty of options. It’s bright and buzzy. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4MXpRBBazchsU5YWrTtCl2lozXvVS9wEGOWS3dnM0XFy8cq_EEVdNIzHxtK5d-Pm72-R_ji1UsRcG4SO530E84T4jczNZus0toUFDChXcuyc2tqIR2YE36lemEEzedRK3oC0kR-aSxqA_/s1600/DSC_0159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4MXpRBBazchsU5YWrTtCl2lozXvVS9wEGOWS3dnM0XFy8cq_EEVdNIzHxtK5d-Pm72-R_ji1UsRcG4SO530E84T4jczNZus0toUFDChXcuyc2tqIR2YE36lemEEzedRK3oC0kR-aSxqA_/s400/DSC_0159.jpg" width="265" /></a></div><br />
TBG adores their Special Pho (pronounced ‘phir’). This is Vietnam’s national soup and is basically a beef broth with flat noodles. Mylan’s Special Pho contains a combination of different meats. A side plate of accompaniments including chilli, lemon, bean sprouts, Vietnamese mint and sauce is delivered with your Pho and you can add whatever you wish for extra flavour – TBG adds the lot!<br />
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<tr><td style="text-align: center;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOfQ8lujEO-6-1G80Ew6hat_U8Jf-HGWP4RZPMpJXaUHM1pgyAuwuswVuHS9EETg6dZXmMKMVxcfyZpeRrbixWga6FGKxtLTTo2ZTP4aOZ87i1NUiXWP-xhM6XDU1YGVCY5kVHaJBVZ2Z3/s400/DSC_0171.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mylan's Special Pho - Vietnam's national soup - beef broth & flat noodles.</td></tr>
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<tr><td style="text-align: center;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTLForIeCvuHz-gbAUUiDgFYyng4drNMBTLyVA9IDqHUxjnZWJ4b67OdYxZ0Yp8orCU3XBNppIfGZ2NUaBud176Q50KA6nOXq-311B1f3J-hQsyGjf3DuBV3ZEeOrdy9VTZByxT96BMR3/s400/DSC_0175.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A side of bean sprouts, Vietnamese mint, sauce, chilli and lemon to add to the Pho</td></tr>
</tbody></table><div class="MsoNormal">Today I had the King Prawn Vermicilli Salad. The prawns were coated in seasoning and lightly fried then added to the cold vermicelli with grated carrot, cucumber and cabbage. A light and tangy lemon dressing compliments the dish.</div><div class="MsoNormal">Servings are large and I only managed to get through half of my salad. My daughters and I usually share.</div><br />
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<tr><td style="text-align: center;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLnBR-OROxSDvPFKMlMTRUGBdlj1DXC8sDbs21Yhdozch6976kcmlbTcCDOGXpFnPMo_ysBCoAtC71OclrRKcqnCYzIkJuvo48LxWf_qVFZTeC5Qp-sN8rjM5ffMXO8424L2m5g2AizXS/s400/DSC_0166.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">King Prawn Vermicilli Salad</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOfQ8lujEO-6-1G80Ew6hat_U8Jf-HGWP4RZPMpJXaUHM1pgyAuwuswVuHS9EETg6dZXmMKMVxcfyZpeRrbixWga6FGKxtLTTo2ZTP4aOZ87i1NUiXWP-xhM6XDU1YGVCY5kVHaJBVZ2Z3/s1600/DSC_0171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTLForIeCvuHz-gbAUUiDgFYyng4drNMBTLyVA9IDqHUxjnZWJ4b67OdYxZ0Yp8orCU3XBNppIfGZ2NUaBud176Q50KA6nOXq-311B1f3J-hQsyGjf3DuBV3ZEeOrdy9VTZByxT96BMR3/s1600/DSC_0175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4-rWEHgvQb5pnjhR4_6RdOW5yl9F6raRzFEUaN0KEQRFz8_Hpo_t7WkfXzhPp8JToSluSrf8kb8hYXYQZUvbsOB-chdZIDECPZ24RERs7xzPmDva-cAVk5gb-NVduQb0umbTnXqepctMR/s400/DSC_0181.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Local ABC radio personality Nick Rheinberger and Andy Keating - a gentleman responsible for helping hundreds of Vietnamese children get the medical operation that would change their lives.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4-rWEHgvQb5pnjhR4_6RdOW5yl9F6raRzFEUaN0KEQRFz8_Hpo_t7WkfXzhPp8JToSluSrf8kb8hYXYQZUvbsOB-chdZIDECPZ24RERs7xzPmDva-cAVk5gb-NVduQb0umbTnXqepctMR/s1600/DSC_0181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><style>
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</div><div class="MsoNormal">Seated next to us was a lovely old gentleman called Andy Keating. Andy has had a special relationship with the children of the school where I teach. He has been responsible for raising thousands of dollars ($100,000 alone from our Kiama Lions Club) to assist in the operating costs to transform the faces and the lives of children in Vietnam who were born with facial abnormalities such as cleft palates through Operation Smile: <a href="http://www.operationsmile.org/">http://www.operationsmile.org/</a> As little as $100 can mean a new future for these children. The students of my school also produced ‘Shoeboxes of Love’ which Andy took to Vietnam. These boxes were decorated by the students from Kinder to Year 6 and filled with special gifts for a Vietnamese orphan of the same age. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Lunching with Andy was local ABC morning radio personality, Nick Rheinberger. No doubt Andy was promoting his worthy cause. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLnBR-OROxSDvPFKMlMTRUGBdlj1DXC8sDbs21Yhdozch6976kcmlbTcCDOGXpFnPMo_ysBCoAtC71OclrRKcqnCYzIkJuvo48LxWf_qVFZTeC5Qp-sN8rjM5ffMXO8424L2m5g2AizXS/s1600/DSC_0166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>As for us...we were in and out of Mylan within the hour – exactly what we wanted!<br />
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</div><div class="MsoNormal">The restaurant is BYO. The meals are reasonably priced and the fact that it's full at midday attests to it's good food and popularity. </div><div class="MsoNormal"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjGAEg-fe8PIz3yF2gV_iwmKrEPjbIxeC3SmegBV_NH_aD8VXWOwZUsmk6nSUMQOdj7ZilRSrZ0is2SvlqSW2cmJEw9FIfP7eXjnABjbvpoq5hH-Xl6c2RqhaMn7wxfzs31AXUOCZE8amj/s1600/DSC_0172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjGAEg-fe8PIz3yF2gV_iwmKrEPjbIxeC3SmegBV_NH_aD8VXWOwZUsmk6nSUMQOdj7ZilRSrZ0is2SvlqSW2cmJEw9FIfP7eXjnABjbvpoq5hH-Xl6c2RqhaMn7wxfzs31AXUOCZE8amj/s400/DSC_0172.JPG" width="400" /></a></div>Annhttp://www.blogger.com/profile/10024507541383903863noreply@blogger.com0Wollongong NSW, Australia-34.425878 150.899818-34.461276999999995 150.841453 -34.390479 150.95818300000002tag:blogger.com,1999:blog-4336070907241944136.post-62314209308481995762010-09-28T17:07:00.000+10:002010-09-28T17:11:36.497+10:00Yoyo biscuits - the perfect afternoon tea treat!I remember these yoyo biscuits (cookies) from childhood. Deliciously short and custardy treats are easy to make. <br />
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When my friend Jen asked me over for afternoon tea I said I'd bring something to share. The ingredients for yoyos are pantry staples so it's always easy to bake a batch at short notice.<br />
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I don't know if the origin of these are Australian? I know it's a recipe that was made by my grandmother and my mother.<br />
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<tr><td class="tr-caption" style="text-align: center;">Yoyos - short and sweet - a little like me??</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8JuN4zegJNO7mpLaM_g8PIUbXB1fmJG3KWU4f2qCBtLDIS7SpLZsJQRPl43cqvM5nmX881A2g5batglN1D8WIAaDIA0SLpNsSAGlQEx85iwQLjDd1HB225N0yiMMe_jQ1F531DsW0o23w/s1600/DSC_0121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
Yoyo Biscuits<br />
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Ingredients<br />
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185g butter, softened<br />
1/3 cup (60g) icing sugar<br />
1½ cups (185g) plain flour, sifted<br />
1/3 cup (60g) custard powder, sifted<br />
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Icing<br />
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2 tablespoons butter, softened<br />
4 tablespoons icing sugar, sifted<br />
few drops vanilla essence<br />
1 large passionfruit, pulped or a teaspoon or<br />
two of water if you'd like vanilla icing.<br />
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Preparation method<br />
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1. Preheat oven to 160 degrees C. Line a biscuit tray with baking paper.<br />
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2. Cream butter and icing sugar then stir in sifted flour and custard powder. Scoop out the mixture with a teaspoon and roll into walnut-sized small balls and place on the biscuit tray. With a fork gently press down on each ball so the prongs leave indentations.<br />
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3. Bake for about 10mins. Don't let biscuits brown, as they will be overcooked. Allow to cool.<br />
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4. To make the icing: mix all icing ingredients together, adjust for taste or consistency. Ice the bottom of one biscuits and sandwich two biscuits together to serve.Annhttp://www.blogger.com/profile/10024507541383903863noreply@blogger.com0tag:blogger.com,1999:blog-4336070907241944136.post-44784823400948089792010-09-25T23:35:00.000+10:002010-10-06T10:25:49.081+11:00Rachel Allen's Peanut Butter and White Chocolate Blondies<span style="font-size: x-small;"><i>School holidays mean that I get to do things that I normally don't do...like watching Rachel Allen Bake! (LifeStyle Food) Rachel inspires you to get into that kitchen and create. With 4 teenage girls getting together tonight for a special sleepover dinner I wanted to cook something yummy for an after dinner treat.</i></span><br />
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<span style="font-size: x-small;"><i>My youngest (16) is still best friends with the girls she started kindergarten with 12 years ago, even though they're going to different schools and one now lives in a different state. Come school holidays, they always try to get together. Special friendships.</i></span><br />
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<span style="font-size: x-small;"><i>These 'blondies' (brownies) are rather decadent even though I used 'light' peanut butter to try to cut down a little on the kilojoules. The verdict from the girls...D E L I C I O U S!</i></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-HfN58utuWhOF_-Z058z_8cUv8PT4E4DmXNdRvetCO9oGsNt0lx09qsNZPUdUPxR4FqFVts-vFG2EcBMa5N0T3XmECigMDrQ8PuaxrL86nJnsN2iJtH5mC8vf95JgObq4ZtZEGhksjhv/s400/DSC_0839.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rachel Allen's Peanut Butter and White Chocolate Blondies</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-HfN58utuWhOF_-Z058z_8cUv8PT4E4DmXNdRvetCO9oGsNt0lx09qsNZPUdUPxR4FqFVts-vFG2EcBMa5N0T3XmECigMDrQ8PuaxrL86nJnsN2iJtH5mC8vf95JgObq4ZtZEGhksjhv/s1600/DSC_0839.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="Ingredients Section" id="ctl00_LeftCol_RecipeContent_RecipeIngredients"><h3 class="Heading IngredientsHeading" style="text-align: center;" title="Ingredients"><span class="Accessibility"> <span style="font-size: large;">Peanut Butter and White Chocolate Blondies</span></span></h3><h3 class="Heading IngredientsHeading" style="text-align: center;" title="Ingredients"><span class="Accessibility"><span style="font-size: x-small;">Recipe from Rachel Allen Bake!</span></span></h3><h3 class="Heading IngredientsHeading" style="text-align: center;" title="Ingredients"><span class="Accessibility"><span style="font-size: x-small;"><a href="http://www.lifestylefood.com.au/recipes/8942/peanut-butter-and-white-chocolate-blondies">http://www.lifestylefood.com.au/recipes/8942/peanut-butter-and-white-chocolate-blondies</a> </span> </span></h3><h3 class="Heading IngredientsHeading" title="Ingredients"><span class="Accessibility" style="font-size: x-small;">Ingredients</span></h3><ul><li><span style="font-size: x-small;">125g (4 ½ oz) plain flour</span></li>
<li><span style="font-size: x-small;">1 tsp baking powder</span></li>
<li><span style="font-size: x-small;">100g (31/2oz) butter, softened</span></li>
<li><span style="font-size: x-small;">150g (5oz) crunchy peanut butter</span></li>
<li><span style="font-size: x-small;">175g (6oz) soft light brown sugar</span></li>
<li><span style="font-size: x-small;">1 egg, beaten</span></li>
<li><span style="font-size: x-small;">1 tsp vanilla extract</span></li>
<li><span style="font-size: x-small;">75g (3oz) white chocolate, chopped</span></li>
</ul></div><div class="Method Section" id="ctl00_LeftCol_RecipeContent_RecipeMethod"><h3 class="Heading MethodHeading" title="Method"><span class="Accessibility" style="font-size: x-small;">Method</span></h3><ol><li><span style="font-size: x-small;">Preheat the oven to 170ºC (325°F), Gas mark 3. Butter the sides of the cake tin (20 x 20cm (8 x 8in) square cake tin) and line the base with greaseproof paper.</span></li>
<li><span style="font-size: x-small;">Sift the flour and baking powder into a small bowl and set aside.</span></li>
<li><span style="font-size: x-small;">In a large bowl, cream the butter and peanut butter together until very soft. Add the sugar, egg and vanilla extract and beat until combined. Add the flour, baking powder and the chopped chocolate and mix to form a dough.</span></li>
<li><span style="font-size: x-small;">Place the dough in the prepared tin and bake in the oven for 25–30 minutes or until golden brown and almost firm in the centre.</span></li>
<li><span style="font-size: x-small;">Allow to cool in the tin, before removing and cutting into squares.</span></li>
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<span style="font-size: x-small;">How long do these delicious squares store? I don't think they'll last long enough for it to be an issue. Once in a while, a little decadence can be a good thing.</span><br />
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</span></div><div style="color: #783f04; text-align: center;"><span style="font-size: x-small;"><i style="font-family: Arial,Helvetica,sans-serif;">Part of the secret of success in life is to eat what you like and let the food fight it out inside. ~Mark Twain</i></span></div>Annhttp://www.blogger.com/profile/10024507541383903863noreply@blogger.com0Kiama NSW, Australia-34.671676 150.856703-34.7069705 150.798338 -34.6363815 150.91506800000002tag:blogger.com,1999:blog-4336070907241944136.post-80226244051362840472010-09-05T11:54:00.000+10:002010-09-30T11:40:05.599+10:00Vegetarian Lebanese Cooking Class with Chef, Adam Guthrie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit8YVUYlu8dv-bw2ITpWqakQbFYHuLbjpeo8oxJu1jAmX-r2v0JzuNLoFRN4Jzl8L3UcNxHBkbtE4YxfyIUtdFF0lWjm2WvlvVAjx2PEER7LkXtIFMAiUjzdTGw0fHoQgV8SBqNAn-TON7/s1600/Baklava.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit8YVUYlu8dv-bw2ITpWqakQbFYHuLbjpeo8oxJu1jAmX-r2v0JzuNLoFRN4Jzl8L3UcNxHBkbtE4YxfyIUtdFF0lWjm2WvlvVAjx2PEER7LkXtIFMAiUjzdTGw0fHoQgV8SBqNAn-TON7/s400/Baklava.jpg" width="400" /></a></div><br />
When Lebanese families come together to share and enjoy a meal or even when you walk into a Lebanese restaurant, the word 'sahteyn' if often said. Loosely translated it means 'twice your health'. Sahteyn was an appropriate way to start tonight's vegetarian cooking class with chef, Adam Guthrie from 'I Feel Good'. The business was founded when Adam and his artist wife, Ruth (Roo) saw an opportunity to help people achieve the skills needed to live a healthy life.<br />
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<span style="font-style: italic;">"We are all about providing you with the tools and resources necessary to help you on your journey to creating and maintaining a healthier, happier, more conscious and meaningful life.</span>"<br />
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<a href="http://www.ifeelgood.com.au/">http://www.ifeelgood.com.au</a><br />
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Adam and Roo (and their two young daughters) have been living a vegetarian lifestyle for many years and Adam's recipes and cooking style reflects his philosophies on life. There are no animal products used in Adam's recipes so whilst the classes are called 'vegetarian' they are also suitable for vegans.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-yP3i_RhW6RdL4YoaqDvsXYk_0Za1KGQD97f84Nddez2kW_clnPBkyvfXr8CEx1qGVuhLuhUadSN72zxpYITvuO3RCMLH-m90RRz9VBXaJvhRPn_ONnwk4Hl38lEPXzYH20lNpYG7y05E/s1600/blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-yP3i_RhW6RdL4YoaqDvsXYk_0Za1KGQD97f84Nddez2kW_clnPBkyvfXr8CEx1qGVuhLuhUadSN72zxpYITvuO3RCMLH-m90RRz9VBXaJvhRPn_ONnwk4Hl38lEPXzYH20lNpYG7y05E/s400/blog.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Loubiab' Zeith <i>- Green Beans Cooked in Tomato with onions, garlic & lemon juice</i></td></tr>
</tbody></table>This was my seventh class with Adam and the main reason I keep returning is for inspiration in my cooking. I always leave with new found culinary skills and recipes, vowing to take this knowledge and feed my family & friends!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZkLuPKM7zkQSnLmmTvmL4gfwfssCG2YXSf6CC96ahTDzzg8NaDiy3f0K4paV5S3kiCs1kVLn8cJd8WdyE6pZPsonUtfMIEBE3iNZI4LXpfgiBLxNaW1sj3m4dhLjtVfHU0gTb4GqyXOmn/s1600/DSC_0641.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZkLuPKM7zkQSnLmmTvmL4gfwfssCG2YXSf6CC96ahTDzzg8NaDiy3f0K4paV5S3kiCs1kVLn8cJd8WdyE6pZPsonUtfMIEBE3iNZI4LXpfgiBLxNaW1sj3m4dhLjtVfHU0gTb4GqyXOmn/s400/DSC_0641.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adam demonstrating how to prepare fresh herbs - the secret is in the motion of the knife AND not over chopping.</td></tr>
</tbody></table>Anyone walking into the kitchen at Kiama's Pavillion may have thought that they were in a busy restaurant kitchen on a Friday night with 12 guest cooks chopping, stirring and mixing 10 different Lebananese dishes. If you expect to sit back and watch Adam demonstrate his cooking skills then this is not the class for you! This is a 'hands-on' experience and through 'ownership' of the final feast that everyone sits down to at the end of the evening, guest cooks feel delighted with their achievements.<br />
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<tr><td class="tr-caption" style="text-align: center;">As I said...it's a hands-on (or hands-in) kind of class. Here one of the guys prepares the falafel.</td></tr>
</tbody></table>The evening commenced at 6pm with greetings at the door of the Kiama Pavillion, recently built and overlooking the ocean. As we are only 3 days into spring, guests didn't get to enjoy much of the beautiful view before night fell however in Summer, it's wonderful to sit down to dinner after the class with the doors open enjoying the sea breeze.<br />
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As always, Adam's classes attract a wide variety of people: men & women, young & not so young, some come with their partners or a family member, others come alone. All guests, however, come in the quest of learning how to cook delicious, healthy food for themselves, their family and friends. If you were strangers at the beginning of the night, by the time you sit down to dinner you're all talking as if you've been friends for years. Cooking and eating together tends to have that effect.<br />
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So with introductions over...it was down to the business of cooking!<br />
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<div style="text-align: center;">Our Menu</div><div style="text-align: center;"></div><div style="text-align: center;">Vegetarian Lebanese </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Hummus </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Baba Ghanoush</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> Falafel</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;">Tabbouleh<br />
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Tahini Sauce </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Musakka</div><div style="text-align: center;"><i>Aubergine, tomato and chickpea casserole</i> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Loubiab' Zeith</div><div style="text-align: center;"><i>Green Beans Cooked in Tomato</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Batata Bil Kizbara</div><div style="text-align: center;"><i>Potato with Coriander</i> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Mujaddara</div><div style="text-align: center;"><i>Rice cooked with lentils</i> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Baklava</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">First we needed to prepare our dessert - Baklava. We gathered around the table to watch Adam demonstrate the art of working with Filo pastry. Filo is one of my favourite pastries however having tackled this paper thin and sometimes tricky pastry many times, it was good to learn some techniques from a professional.</div><div style="text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDzG5DkSYZXbA6e9tZN9RRdL2lBADxAtAFs-cgeEbKVwDsvLd6DJbQrD1jLEcC6n-nJnamkAfBVCkUwIUergRyOf6TDRssgYSbaiXYBL7RcOHq6hmH8wOrs3_y05DEWUTKZJtfQO6nuo4j/s1600/stirringsugar.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDzG5DkSYZXbA6e9tZN9RRdL2lBADxAtAFs-cgeEbKVwDsvLd6DJbQrD1jLEcC6n-nJnamkAfBVCkUwIUergRyOf6TDRssgYSbaiXYBL7RcOHq6hmH8wOrs3_y05DEWUTKZJtfQO6nuo4j/s400/stirringsugar.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Preparing the sugar syrup for the baklava</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div>After demonstrating, the job of preparing the baklava was given to guest cook, Debbie, and the result was delicious. Some baklavas are prepared using honey however this one was made using a sugar syrup flavoured with rose and orange blossom water. The sweetness was complimented by the spicy taste of cloves, nutmeg and cinnamon, topped with a mix of finely chopped walnuts, pistachios and almonds. Yum!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBS_XphvDAOkxZSCpM6gLKLdRB4Q2KOQkoUnGYuL-4U4eCyN2N4tZtG3yDVW13j5df2wyszix1Nmj0WZdjyegyax3tcEvX_B1BtcIvD1KLCP4Rzgmidj2WIdxEL4GOMXcT1Ajlh6j18VM/s1600/Debbie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBS_XphvDAOkxZSCpM6gLKLdRB4Q2KOQkoUnGYuL-4U4eCyN2N4tZtG3yDVW13j5df2wyszix1Nmj0WZdjyegyax3tcEvX_B1BtcIvD1KLCP4Rzgmidj2WIdxEL4GOMXcT1Ajlh6j18VM/s400/Debbie.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Concentrating - guest cook Debbie prepares the baklava...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7bo_kQlXaVYK_v6z4jfCIIViWUpcV8RmGZcenkN8gAKzkF-ojSOR4fLlKAns3TLzxK3z9b7ff2XJiBgwxdrsjAgm1EXjKidg6uw-4fAU3GMsiyTA5zihRNlByzc8iBewtvcJ7-fVyQfN/s1600/Filo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7bo_kQlXaVYK_v6z4jfCIIViWUpcV8RmGZcenkN8gAKzkF-ojSOR4fLlKAns3TLzxK3z9b7ff2XJiBgwxdrsjAgm1EXjKidg6uw-4fAU3GMsiyTA5zihRNlByzc8iBewtvcJ7-fVyQfN/s400/Filo.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Working with paper-thin filo can be tricky!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpJWYfsK5MbGXdihcJl1EZlvNvGzbQ4RmXSNYjp_KA44hyZ5GDFL95KtW67nC5gbjQalOGUfGd22nBtnbaqzkMwWcAlmgqqqauicKiXnCp24tAalA9EYJEExdRQ3LWDr3lRnyY8bDQ95vM/s1600/making+baklava.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpJWYfsK5MbGXdihcJl1EZlvNvGzbQ4RmXSNYjp_KA44hyZ5GDFL95KtW67nC5gbjQalOGUfGd22nBtnbaqzkMwWcAlmgqqqauicKiXnCp24tAalA9EYJEExdRQ3LWDr3lRnyY8bDQ95vM/s400/making+baklava.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brushing each layer of filo with melted 'butter' (actually, Nuttelex)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1zQH4cemprbSDGvyGuSm5YiMg19BlPUUY_b3aJbo4G2Hu9DafWV92kqhULhTyfS4Pp8WEtLmTEc4EuNPwrUQ5HemQEuuewNz9MtIMn6eRNovb7zNpsjp4n75agZZjPizfH8UZ8VPMbpp/s1600/Baklavatwo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1zQH4cemprbSDGvyGuSm5YiMg19BlPUUY_b3aJbo4G2Hu9DafWV92kqhULhTyfS4Pp8WEtLmTEc4EuNPwrUQ5HemQEuuewNz9MtIMn6eRNovb7zNpsjp4n75agZZjPizfH8UZ8VPMbpp/s400/Baklavatwo.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...and this is the result. A sweet to die for!</td></tr>
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Adam believes that the food we eat should be as fresh and natural as possible. That means he uses organically grown food with the least possible processing. Adam uses Sydney grocers Doorstep Organics at home and for his cooking classes. Doorstep organics, as the name implies, delivers beautiful fresh organic produce throughout Sydney, as far north as the Central Coast and down to Berry. Whilst the prices are a little more than you'd pay at your local supermarket, you do get what you pay for - fresh, pesticide free fruit and veg that hasn't been stored for months. </div><div style="text-align: left;">Check out 'Doorstep Organics' http://doorstep.com.au/<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoM4a4GIjv5NrFeghOAA8rBfm1_ZuzGuN1fThblQdfw3VdZmKJEJpA5xJRB5FMKkvHwfjtDoa5PyygBLsBcdVfekL5PpfTJ8PSAINs7Ot7N6g67xp1MIq7pdSlnilyv3QJ8KLpwPJpQcmK/s1600/oliveoil.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoM4a4GIjv5NrFeghOAA8rBfm1_ZuzGuN1fThblQdfw3VdZmKJEJpA5xJRB5FMKkvHwfjtDoa5PyygBLsBcdVfekL5PpfTJ8PSAINs7Ot7N6g67xp1MIq7pdSlnilyv3QJ8KLpwPJpQcmK/s400/oliveoil.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Where possible Adam always tries to use fresh, Australian produce.</td></tr>
</tbody></table>Back to the kitchen...guests pair up and are given a specific course to cook, the recipe and ingredients at a 'station' situated around the benches of the kitchen. </div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqw-3r4zNaLVpRQX-j4tmqHa9-eNK4bxgXSzWcCORsDBuQ_UBb9G1qfpQUFie5APZ6qrC9ORmbFi56c1mLaoxjdo_gqL8bf0rkvsLQFyrs5kXqRpoWc9vIDKJl-r_Q7H7jPa8PoGvK4iad/s1600/eggplant.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqw-3r4zNaLVpRQX-j4tmqHa9-eNK4bxgXSzWcCORsDBuQ_UBb9G1qfpQUFie5APZ6qrC9ORmbFi56c1mLaoxjdo_gqL8bf0rkvsLQFyrs5kXqRpoWc9vIDKJl-r_Q7H7jPa8PoGvK4iad/s400/eggplant.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A rather unconventional way of roasting aubergine - just put it straight on the flame of a gas burner.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIINZ4Fb4gJgHLqkqqia9WcYWeJY4c8UGqR2luGL3WBymaKBGI7l_KEsuGj0HNs8k8-XFfHCVA20sw-7p8IYVf1nFLUpx_NgtIqYa78MCP_pm2_xhEQ7o3yXgeDEUIt2R88BRPL6NvDdjh/s1600/Aubergine+II.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIINZ4Fb4gJgHLqkqqia9WcYWeJY4c8UGqR2luGL3WBymaKBGI7l_KEsuGj0HNs8k8-XFfHCVA20sw-7p8IYVf1nFLUpx_NgtIqYa78MCP_pm2_xhEQ7o3yXgeDEUIt2R88BRPL6NvDdjh/s400/Aubergine+II.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The aubergine is turned until the skin blackens and the flesh in soft. The aubergine is then placed into a plastic bag to sweat and then the skin is removed. This became the major ingredient in the baba ghanoush - the smokey flavour was amazing!</td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRTdoEZIcA7pp78dspYOpIwMnoUHWul_KpDBy-8JzGg2NEpwViku3k58s1KBQ_lo27N0TukZc_m4Ys4Fa2EhQintRF9-sZUJWLVZzQUiEBFVnJ3LDySDUXBD_TKYtV2NWsUcZGdZnoPxNw/s1600/cuttingonions.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRTdoEZIcA7pp78dspYOpIwMnoUHWul_KpDBy-8JzGg2NEpwViku3k58s1KBQ_lo27N0TukZc_m4Ys4Fa2EhQintRF9-sZUJWLVZzQUiEBFVnJ3LDySDUXBD_TKYtV2NWsUcZGdZnoPxNw/s400/cuttingonions.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adam demonstrates how to dice an onion - the trick is keeping the bottom of the onion in tact. Great to be able to finally produce those perfect little pieces of onion - I (almost) felt like a real chef.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBs7y5A4IB_IIiFG694AIplkfU1368UGb81qC-caDjZXeIJiZ22DiNlP3gyJ26Shx7HpNg7q600fuyfTCFkJ4AhOw5TQvF1HkYLaU9RtNPPTivDqxuCNNDyXwSRoHL0lmsqOpZBxHK_DWz/s1600/Limabeans.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBs7y5A4IB_IIiFG694AIplkfU1368UGb81qC-caDjZXeIJiZ22DiNlP3gyJ26Shx7HpNg7q600fuyfTCFkJ4AhOw5TQvF1HkYLaU9RtNPPTivDqxuCNNDyXwSRoHL0lmsqOpZBxHK_DWz/s400/Limabeans.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ZgoL1FfK5QoRPNNGrW9vDI7AwprobhwmvhPdcv4LYq7qgDBwXT_TlRRGeAdlpORDziFGprjByOYHz27XxheVW_PCo2SEfVoFG4givTNP4vVCERUf9aVsdxPEOhJ4u78PcdcbG-bqsEK2/s1600/DSC_0794_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ZgoL1FfK5QoRPNNGrW9vDI7AwprobhwmvhPdcv4LYq7qgDBwXT_TlRRGeAdlpORDziFGprjByOYHz27XxheVW_PCo2SEfVoFG4givTNP4vVCERUf9aVsdxPEOhJ4u78PcdcbG-bqsEK2/s400/DSC_0794_2.JPG" width="400" /></a></div>The lima beans above are transformed into these delicious falafel beans flavoured with cumin, garlic and coriander and topped with a beautiful tahini sauce.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZA_5mEXU4kytpOcGyqZkDxEN-4OE8vISclHqzBDA053Ebh7f2DNiYsmCKFrZheIRdgmBx-7owU3ysq8UyAMFkhcdP9uLc_hIFplgQwpkUYs8t1vygUivqgX3J1hurV8-ice0i3vrj1PTe/s1600/Organic+Chick+Peas.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZA_5mEXU4kytpOcGyqZkDxEN-4OE8vISclHqzBDA053Ebh7f2DNiYsmCKFrZheIRdgmBx-7owU3ysq8UyAMFkhcdP9uLc_hIFplgQwpkUYs8t1vygUivqgX3J1hurV8-ice0i3vrj1PTe/s400/Organic+Chick+Peas.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The main ingredient of Adam's delicious hummus - I can honestly say that nothing I've tasted from stores or restaurants have come close to the delicious flavour and texture of Adam's recipe - it's to die for. I could easily make a meal of it with a piece of Lebanese bread. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHHy1BhAK3rJmgtnKkpfLZ0CEdVzuzsfycUqqs_GM8oVIMM-TtON2m-h8t9RYC4jEANKuTdfrLB_yUWoiCsTVRJf71SMw3tDLQuEJ9x__aQtYD4B2d9iK4IYCGC8ItH9O0okVmNb0AJ1_/s1600/preparation.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHHy1BhAK3rJmgtnKkpfLZ0CEdVzuzsfycUqqs_GM8oVIMM-TtON2m-h8t9RYC4jEANKuTdfrLB_yUWoiCsTVRJf71SMw3tDLQuEJ9x__aQtYD4B2d9iK4IYCGC8ItH9O0okVmNb0AJ1_/s400/preparation.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Preparing the ingredients for Musakka -<br />
<div style="text-align: center;"><i>Aubergine, tomato and chickpea casserole</i><br />
This was my favourite dish of the night.<i> </i><br />
<i> </i> </div></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdE4ZmHQ_3NAsp94ligxpz18fHdN5KRbo5jfLur_mBkIAM7njVNpg3wZd9vM9ytNo_RYUgBsiO9JgfU5vzSQSs6veEq1xVoVksnS4ObKibpCWdBCTUiAwE8fKQTNjWu-cJP5PY7GTL4HH/s1600/AdamSu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdE4ZmHQ_3NAsp94ligxpz18fHdN5KRbo5jfLur_mBkIAM7njVNpg3wZd9vM9ytNo_RYUgBsiO9JgfU5vzSQSs6veEq1xVoVksnS4ObKibpCWdBCTUiAwE8fKQTNjWu-cJP5PY7GTL4HH/s400/AdamSu.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Guest cook Su gets a helping hand from the chef.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnKbbspR7zxmpMQKqXx0xh8tMQ6Lxq0Rdc6GHgLi08XWGO-Eu-Gj9g5ORsCxn9zlfa_w6iZU0Hua2CD_4IbBlZ28UKG_XIIjsgFZvLrSstXmAFtLpcONPvtSQpCSes_hZUKY_1BDWDd-Gf/s1600/DSC_0664.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnKbbspR7zxmpMQKqXx0xh8tMQ6Lxq0Rdc6GHgLi08XWGO-Eu-Gj9g5ORsCxn9zlfa_w6iZU0Hua2CD_4IbBlZ28UKG_XIIjsgFZvLrSstXmAFtLpcONPvtSQpCSes_hZUKY_1BDWDd-Gf/s400/DSC_0664.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The secret ingredient for the Mussaka - Molasses. This thick, black liquid adds a rich taste and colour to dishes.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDtmsgAw5m0bILtY9YLB3N7ShdJyeI9muZNeMM6n8Vtd3nn-f0n-YvoFdk3O81sCjMAk6nBNIODPV2xCPBMd2s2nRO82kLPDSq6twjtEQHV9IbSkgqZgUji8k7EWI7rH556U2OtrbE-cz/s1600/DSC_0654.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDtmsgAw5m0bILtY9YLB3N7ShdJyeI9muZNeMM6n8Vtd3nn-f0n-YvoFdk3O81sCjMAk6nBNIODPV2xCPBMd2s2nRO82kLPDSq6twjtEQHV9IbSkgqZgUji8k7EWI7rH556U2OtrbE-cz/s400/DSC_0654.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooking onions and chickpeas for the mussaka.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshovwedE2WmoJBGLbb1a3110F9r0QiHNJxNbbbKLWqo7VKmGPDQU5h506SYIjBfVFdm3lv2Di0qMaLFr83XaV59ij7T8u1X22BZnhJP99qc2P13z2YCqnOBVcvqZlMQqhqJWJTYWPCnRs/s1600/DSC_0652.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshovwedE2WmoJBGLbb1a3110F9r0QiHNJxNbbbKLWqo7VKmGPDQU5h506SYIjBfVFdm3lv2Di0qMaLFr83XaV59ij7T8u1X22BZnhJP99qc2P13z2YCqnOBVcvqZlMQqhqJWJTYWPCnRs/s400/DSC_0652.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Browned aubergine for the mussaka - fried in a little olive oil the eggplant turns a lovely caramel colour.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4xXAAptDY2Xef33Py2tXQvKk5TT_CsHtfXSGe10Hhk2gKrmgx15v7E6rXDhyphenhyphenvGO3lE6uwdnHqYg9r8IBPdxGKqfw8XpyJPEv_WyKEi7k09BI9igFrJJ4E23Q9XQu1kCkc6sbsOMuNPzMD/s1600/DSC_0647.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4xXAAptDY2Xef33Py2tXQvKk5TT_CsHtfXSGe10Hhk2gKrmgx15v7E6rXDhyphenhyphenvGO3lE6uwdnHqYg9r8IBPdxGKqfw8XpyJPEv_WyKEi7k09BI9igFrJJ4E23Q9XQu1kCkc6sbsOMuNPzMD/s400/DSC_0647.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How to chop herbs, keeping them crisp and green without losing their beautiful texture and flavour.</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywlGwHHXRK_3wUqX2UqWV8E4SWxxVeOTx-aQ1Or_WQtp62-xYzdntAso2tEr-rnepn5Gufm5evpW3y0Q68x7pvrUeZfo-intgZFJYLPw9nmykdGtakMjXG4Cort_nSpGLBz9Kqc_VbrGa/s1600/DSC_0626.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywlGwHHXRK_3wUqX2UqWV8E4SWxxVeOTx-aQ1Or_WQtp62-xYzdntAso2tEr-rnepn5Gufm5evpW3y0Q68x7pvrUeZfo-intgZFJYLPw9nmykdGtakMjXG4Cort_nSpGLBz9Kqc_VbrGa/s400/DSC_0626.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The kitchen was full of delicious aromas coming from every direction - and lots of laughter.</td></tr>
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<tr><td style="text-align: center;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_BfKB1hyphenhyphenj1NcY74l7awdtz2YnJKkrB8wQkbVKvuP8ubZrH8-zuaQ4ASzkI0okjKgEZ_AFVl0uWFfT539EdYd3UPuaQjqE3kpx_d5TgGxuDp52SOBYGOnRuv5zmAonREuj9qRH4NiPc2zO/s400/tomato.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mussaka</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_BfKB1hyphenhyphenj1NcY74l7awdtz2YnJKkrB8wQkbVKvuP8ubZrH8-zuaQ4ASzkI0okjKgEZ_AFVl0uWFfT539EdYd3UPuaQjqE3kpx_d5TgGxuDp52SOBYGOnRuv5zmAonREuj9qRH4NiPc2zO/s1600/tomato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>F<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3D0aolScU2yM4VrRfJNzNCeaYnIizt3n-Sgofu6W-FCF3aVqS6dSFsed0ZQfljxr-76h35BwK3EjSSxdL7w-RhEH4wpwROMfwcj1FA9UIBN0EoSvlE3dtCSh2LfVm3azsd-KDOP2Api2d/s1600/DSC_0674.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3D0aolScU2yM4VrRfJNzNCeaYnIizt3n-Sgofu6W-FCF3aVqS6dSFsed0ZQfljxr-76h35BwK3EjSSxdL7w-RhEH4wpwROMfwcj1FA9UIBN0EoSvlE3dtCSh2LfVm3azsd-KDOP2Api2d/s400/DSC_0674.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...a sprinkle of rock salt</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ562lnnF4qXWp0V5tg9iHTdggzpnprWlw4C_7Ymmcx7NvNsKWxxu1vyi8mOnN-bdYhL32MElFjvaycIuw2w1Jsgq6aQDgy1TsWiOC0KfBA4otBTPhd_iBZ8yvDcnLA8ynMv4UvgqI5tSb/s1600/DSC_0675.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ562lnnF4qXWp0V5tg9iHTdggzpnprWlw4C_7Ymmcx7NvNsKWxxu1vyi8mOnN-bdYhL32MElFjvaycIuw2w1Jsgq6aQDgy1TsWiOC0KfBA4otBTPhd_iBZ8yvDcnLA8ynMv4UvgqI5tSb/s400/DSC_0675.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mussaka - looking good!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_S7IzK8S221stgaM8bzjEkAMpJ7OO92WvCPfIKME5gmZZht8NwgxScWM_OgTj7PX7B8qELw-PmVF_LTs4zZCn0dPfqu1euoK68E8q70qNG208eaLpms2eNJrUg6a0q-eqo_OEp-1cTyu/s1600/DSC_0678.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_S7IzK8S221stgaM8bzjEkAMpJ7OO92WvCPfIKME5gmZZht8NwgxScWM_OgTj7PX7B8qELw-PmVF_LTs4zZCn0dPfqu1euoK68E8q70qNG208eaLpms2eNJrUg6a0q-eqo_OEp-1cTyu/s400/DSC_0678.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The soaked bourghal ready to be added to the Tabbouleh<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttJCmUDLfrzmDrEU0f0cr4OOlnFeowuCKFwc2mcmUTi5Ip8-Irb8IZQVonKWmgoV1kmqKbOX3QtyD7FoNOvFtNbJLXxoRF2d6mTPEMAD9WOcr1RevYFFwusjaYXhTVHsFDkPFf-_nICY5/s1600/DSC_0727.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttJCmUDLfrzmDrEU0f0cr4OOlnFeowuCKFwc2mcmUTi5Ip8-Irb8IZQVonKWmgoV1kmqKbOX3QtyD7FoNOvFtNbJLXxoRF2d6mTPEMAD9WOcr1RevYFFwusjaYXhTVHsFDkPFf-_nICY5/s400/DSC_0727.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tabouleh - this beautiful Lebanese salad looks as good as it tastes.</td></tr>
</tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ5n2EL9iUYYFJ-L-U8PS27o9OokHiZeXUw5Y2QYwUVSNit84jEOa2LGNJH7cHrrJfG_qgUOSpqW10mKC4qoDb5IHiW_fvOiniNHWtvt3d9FpNrypeJn08FuoX2t6WcT2J80ZsYYzir5cL/s1600/DSC_0794_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfXj5IwP1_k6UzLUj7WmuZBLBMqtNGHtQKGnJwuv2zGPO9-yWBspUrNECslUxt4xnmBhQsbNMuqa7vyv-16wlxhcv0bWAbKDtapTTe3d1iubLDaTorScFUO9_yu1eIce7e_bijoH0dl97/s1600/DSC_0688.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfXj5IwP1_k6UzLUj7WmuZBLBMqtNGHtQKGnJwuv2zGPO9-yWBspUrNECslUxt4xnmBhQsbNMuqa7vyv-16wlxhcv0bWAbKDtapTTe3d1iubLDaTorScFUO9_yu1eIce7e_bijoH0dl97/s400/DSC_0688.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potatoes are cut into small cubes and fried for the Batata Bil Kizbara or Potato with Coriander. Add some paprika, fresh garlic and coriander - I was lucky to even get to taste this one, it was so popular.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg17HGKmnQvUEvD4R4zmojNSHW44BaiqUL8ofjPJ_lptONrwkuPcfpJ_08BFH8wqQPBkn3QuY8bjuVP9YI9jR5R4GhALf3br2MfDh28BqPFugZwjX5jmYkSmP4Xp81mYONORvIfYvchKk-2/s1600/DSC_0693.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg17HGKmnQvUEvD4R4zmojNSHW44BaiqUL8ofjPJ_lptONrwkuPcfpJ_08BFH8wqQPBkn3QuY8bjuVP9YI9jR5R4GhALf3br2MfDh28BqPFugZwjX5jmYkSmP4Xp81mYONORvIfYvchKk-2/s400/DSC_0693.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful crushed pistachios for the baklava.</td></tr>
</tbody></table>Another successful and fun culinary experience filled with cooking, laughter, learning (and eating).<br />
<br />
<br />
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<tr><td style="text-align: center;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeeTKFRRct_pY7aXoVSHLQ0dfpoa0tXWC1QLYyAoiZfFR4GI2Nf5HN62x30MR5GmFGHshOLXhdWLcsuN4YE60uLIcaQXe3_DbO2inQ63YSXCsigRcTdyBAFaAhOG4rdgOGLSOGq970XSg_/s400/DSC_0799.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strangers only a few hours before...friends sit down to enjoy the fruits of their labour!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeeTKFRRct_pY7aXoVSHLQ0dfpoa0tXWC1QLYyAoiZfFR4GI2Nf5HN62x30MR5GmFGHshOLXhdWLcsuN4YE60uLIcaQXe3_DbO2inQ63YSXCsigRcTdyBAFaAhOG4rdgOGLSOGq970XSg_/s1600/DSC_0799.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
... I wonder what part of the world Adam will take us to next time?Annhttp://www.blogger.com/profile/10024507541383903863noreply@blogger.com0tag:blogger.com,1999:blog-4336070907241944136.post-89513684961577650592010-09-02T20:21:00.000+10:002010-09-02T20:50:16.740+10:00Harbour View - Kiama, Australia<div class="separator" style="background-color: black; clear: both; color: #f9cb9c; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Y6_bCUag9HTpC5p6KboXz_ppPJq5qEVPUHEy8cSy9f9Nb5pIzvFIw3GDLsPz6rvPXxpFMqiWee_7D4N12K5VScZubA4qOfsyHRH7x2jKSVWKW-MjamJ51-CiYqNMYFq43zfHIE-Y2G-5/s1600/DSC_0402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Y6_bCUag9HTpC5p6KboXz_ppPJq5qEVPUHEy8cSy9f9Nb5pIzvFIw3GDLsPz6rvPXxpFMqiWee_7D4N12K5VScZubA4qOfsyHRH7x2jKSVWKW-MjamJ51-CiYqNMYFq43zfHIE-Y2G-5/s320/DSC_0402.JPG" width="320" /></a></div><div style="background-color: black; color: #f9cb9c;">The last day of winter - well that's a good excuse for a celebration in itself - however tonight's dinner at the Harbour View Restaurant in Kiama was to celebrate the birthday of one of my oldest (meaning we've been friends for years) and dearest friends, Jenni. Jen and I met in Perth, Western Australia when we were both young Air Force wives. Decades later we ended up living in the same seaside town on the other side of Australia.</div><div style="background-color: black; color: #f9cb9c;"><br />
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</div><div class="separator" style="background-color: black; clear: both; color: #f9cb9c; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthKbytTFoF0V-txS8ZztHdaBQ7gSLF3wm59Te22WeLrm1HkbmaGhGKaPQ750B0NbKVysfcWjOIU40CgDNISYVOW-DFH9Z0arixrtLlq0NhGOkbrwgawrMut3OUJMwDGFddfn9Y6UjqBXM/s1600/DSC_0323.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthKbytTFoF0V-txS8ZztHdaBQ7gSLF3wm59Te22WeLrm1HkbmaGhGKaPQ750B0NbKVysfcWjOIU40CgDNISYVOW-DFH9Z0arixrtLlq0NhGOkbrwgawrMut3OUJMwDGFddfn9Y6UjqBXM/s320/DSC_0323.jpg" width="320" /></a></div><div style="background-color: black; color: #f9cb9c; text-align: center;">The beautiful birthday girl, Jenni</div><div style="background-color: black; color: #f9cb9c;"><br />
</div><div style="background-color: black; color: #f9cb9c;">We left the ordering in the hands of Jenni's husband Shane, alias Bunta, mainly because we were all too busy talking to notice that the orders were being taken, let alone having even looked at the menu. It was therefore a pleasant surprise when the dishes started to arrive.</div><div style="background-color: black; color: #f9cb9c;"><br />
</div><div class="separator" style="background-color: black; clear: both; color: #f9cb9c; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjjW0oce1v0oyNZ1HtQDKKtosUgAXadFf_ZyiPwWij9RkZqbB0pmwwVqeklUWbjPdL2245Y3lpP48pIjJvYy8qGRfL-fIs_fZ_ohk8308xoI6rh0NhhodJ2qZORjkka6bOqskZBd2rvbjY/s1600/DSC_0351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjjW0oce1v0oyNZ1HtQDKKtosUgAXadFf_ZyiPwWij9RkZqbB0pmwwVqeklUWbjPdL2245Y3lpP48pIjJvYy8qGRfL-fIs_fZ_ohk8308xoI6rh0NhhodJ2qZORjkka6bOqskZBd2rvbjY/s320/DSC_0351.JPG" width="320" /></a></div><div style="background-color: black; color: #f9cb9c;"><br />
</div><div style="background-color: black; color: #f9cb9c; text-align: center;">Our starter - baskets of vegetable tempura.</div><div style="background-color: black; color: #f9cb9c;"><br />
</div><div class="separator" style="background-color: black; clear: both; color: #f9cb9c; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzDtYBAeoD4GCyT_mtjP7v1Z2-owgSXpqQGNq3YEomoOoDLCT8_A4HqSvtg0sEhHmlbRl3SaSH6aVIAaPk_2B_1ajtJgMYU2d_OWI4tJy6MM8jrVsDeh6v4zMBOk1wna2oXZxgnid6VrR0/s1600/DSC_0360.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzDtYBAeoD4GCyT_mtjP7v1Z2-owgSXpqQGNq3YEomoOoDLCT8_A4HqSvtg0sEhHmlbRl3SaSH6aVIAaPk_2B_1ajtJgMYU2d_OWI4tJy6MM8jrVsDeh6v4zMBOk1wna2oXZxgnid6VrR0/s320/DSC_0360.jpg" width="212" /></a></div><div style="background-color: black; color: #f9cb9c;"><br />
</div><div style="background-color: black; color: #f9cb9c; text-align: center;">Honey prawns </div><div style="background-color: black; color: #f9cb9c;"><br />
</div><div class="separator" style="background-color: black; clear: both; color: #f9cb9c; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRKId6dor70wEKcOCtXYR0UncDKiYTXt6xPlZMIqg-_tIJxYM9QZhEExqlW3RDeehP2NCveqg-mk6ovBY5cPuQLQszvGe5oHwTxgUWA0HGom-c4YemfofLtElAz0myUNnRf91Ip9guQiG/s1600/DSC_0363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRKId6dor70wEKcOCtXYR0UncDKiYTXt6xPlZMIqg-_tIJxYM9QZhEExqlW3RDeehP2NCveqg-mk6ovBY5cPuQLQszvGe5oHwTxgUWA0HGom-c4YemfofLtElAz0myUNnRf91Ip9guQiG/s320/DSC_0363.JPG" width="320" /></a></div><div style="background-color: black; color: #f9cb9c; text-align: center;"><br />
</div><div style="background-color: black; color: #f9cb9c; text-align: center;"></div><div class="takeawayFoodItem" id="foodItemAction3071582" style="background-color: black; color: #f9cb9c;"><div style="text-align: center;"></div><form id="tAForm3071582" onsubmit="return false;"><div style="text-align: center;"></div><div class="foodDetailsShort"><div style="text-align: center;"></div><div class="foodItemName" style="text-align: center;">Pad Thai Noodle</div><div class="foodItemDesc" style="text-align: center;">Stir fried noodle, tofu, chicken & king prawn, crunchy peanut, shallot & bean sprout</div><div class="foodItemDesc" style="text-align: center;"></div></div></form></div><div style="background-color: black; color: #f9cb9c; text-align: center;"></div><div class="separator" style="background-color: black; clear: both; color: #f9cb9c; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogPu9RREJMIxaLk-PXlfDZztJk7P6moLxbrMExMx8kLuWR5oZk1t7HW9Vxh0ffBTFohi9JdpZqed0nsT0NxwuTCSbrHoZw3W6nhdI8zUqYhI2uoxnHFwyNM7DMz32JENz32B0uq4h1FJa/s1600/DSC_0365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogPu9RREJMIxaLk-PXlfDZztJk7P6moLxbrMExMx8kLuWR5oZk1t7HW9Vxh0ffBTFohi9JdpZqed0nsT0NxwuTCSbrHoZw3W6nhdI8zUqYhI2uoxnHFwyNM7DMz32JENz32B0uq4h1FJa/s320/DSC_0365.JPG" width="320" /></a></div><div style="background-color: black; color: #f9cb9c; text-align: center;"><br />
</div><div class="foodDetailsShort" style="background-color: black; color: #f9cb9c;"><div style="text-align: center;"></div><div class="foodItemName" style="text-align: center;">Green Curry </div><div></div><div style="text-align: center;"></div><div class="foodItemDesc" style="text-align: center;">Chicken cooked in green curry paste, coconut milk, bean, squash, capsicum & basil leaves</div><div class="foodItemDesc" style="text-align: center;"></div></div><div class="separator" style="background-color: black; clear: both; color: #f9cb9c; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKznZ0moSxWAfjEI8K7veR9fhmYSFkPg7mp3H8Vhy_ohubCD5BwISf4mw30PXfqxky6iDD-hCKockENC2KOKWEqO1UYqpdjkU51KqXdSYS-3wZeU81jbeq4kfLVeoJoua57wMUG0IcT_-/s1600/DSC_0373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKznZ0moSxWAfjEI8K7veR9fhmYSFkPg7mp3H8Vhy_ohubCD5BwISf4mw30PXfqxky6iDD-hCKockENC2KOKWEqO1UYqpdjkU51KqXdSYS-3wZeU81jbeq4kfLVeoJoua57wMUG0IcT_-/s320/DSC_0373.JPG" width="320" /></a></div><div style="background-color: black; color: #f9cb9c;"><br />
</div><div style="background-color: black; color: #f9cb9c; text-align: center;">Duck stir fried in a tasty combination of soy sauce, tamarind & palm sugar with cashew nut & capsicum</div><div style="background-color: black; color: #f9cb9c;"><br />
</div><div class="separator" style="background-color: black; clear: both; color: #f9cb9c; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicI6mnlcgapzsB3nJ7YTNiFHXPPh9lR5yaqj_tU42Qzk2cQb73xFcFvSXjOgHR7Fr8Yv_JzHTrAutxq0kLvPuRWp_oTNX8Cg4FjZOcmnXQ0Zg-XgyG7F1XfplKELxKkdECPuCzm_7OQEhk/s1600/DSC_0378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicI6mnlcgapzsB3nJ7YTNiFHXPPh9lR5yaqj_tU42Qzk2cQb73xFcFvSXjOgHR7Fr8Yv_JzHTrAutxq0kLvPuRWp_oTNX8Cg4FjZOcmnXQ0Zg-XgyG7F1XfplKELxKkdECPuCzm_7OQEhk/s320/DSC_0378.JPG" width="320" /></a></div><div style="background-color: black; color: #f9cb9c;"><br />
</div><div class="takeawayFoodItem" id="foodItemAction3071512" style="background-color: black; color: #f9cb9c; text-align: center;"><form id="tAForm3071512" onsubmit="return false;"><div class="foodDetailsShort"><div class="foodItemName">Jungle Curry </div><div class="foodItemDesc"><input name="varietyId" type="hidden" value="3071513" /> Beef cooked in curry paste without coconut milk, capsicum, basil, beans, young corn, herbs<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9pTyk9eLgcwxpCM3mCdNkHIBbE6e9iwGISBVYYOHqIUgwSkZ-gFmhW-3oWx_5mvSkYzL2CCH8M8kE5h-DblALRsUsxzG1wOu8lkGgsG3Z_jmeUBUkyH1L7rBQ-VNBpShSbVIdqWdMzfx/s1600/DSC_0329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9pTyk9eLgcwxpCM3mCdNkHIBbE6e9iwGISBVYYOHqIUgwSkZ-gFmhW-3oWx_5mvSkYzL2CCH8M8kE5h-DblALRsUsxzG1wOu8lkGgsG3Z_jmeUBUkyH1L7rBQ-VNBpShSbVIdqWdMzfx/s320/DSC_0329.jpg" width="212" /></a></div><br />
BYO!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFV6blDKuprI_SUY86QEJDEctSWhMRJT6Cm8d0pnPBd52M3lx8sWUWhy2dWjn4c6q4yfs2vtHK_I26v-ckwEs89FgOssvdv8QBhU8MUY0FPkkOt4qxR2RJzwItBbyQrcD6iNAcNmfMY7Uc/s1600/DSC_0331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFV6blDKuprI_SUY86QEJDEctSWhMRJT6Cm8d0pnPBd52M3lx8sWUWhy2dWjn4c6q4yfs2vtHK_I26v-ckwEs89FgOssvdv8QBhU8MUY0FPkkOt4qxR2RJzwItBbyQrcD6iNAcNmfMY7Uc/s320/DSC_0331.JPG" width="319" /></a></div><br />
Blue boots from Japan are mandatory!<br />
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Kiama restauranteur Gail shows off her cute boots.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPMxzpHKlsnIu-ELRIm4O_VDt6MOrvEa98DkBPMzG53Lrolb2VBAiAvNnrKDT354SqWxzRNfmDQNqkemcFo3qyP5wtDncmCAtDaGePhdo5LNGCuPfz8K3ud_6mWsF0wXCtmsanokt6Pbx/s1600/DSC_0340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPMxzpHKlsnIu-ELRIm4O_VDt6MOrvEa98DkBPMzG53Lrolb2VBAiAvNnrKDT354SqWxzRNfmDQNqkemcFo3qyP5wtDncmCAtDaGePhdo5LNGCuPfz8K3ud_6mWsF0wXCtmsanokt6Pbx/s320/DSC_0340.JPG" width="320" /></a></div><br />
<div style="text-align: left;">I should point out that whilst the name 'Harbour View' is correct - the restaurant is opposite beautiful Kiama Harbour - water is only viewed from the take-away area. The restaurant is located at the back of the building.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5XSFF6Jmf0T3RR743HoNN35TtHObYd1z6vlNdy5Y7l0I3rqw12Kt_rpIdZBB2b5y6yEF7zTs-d8q5Lysl4eZugoYcy1hRp4Orcpk0P1HkoCr4MbibGBYGB-K0kWw4RhjWTQlrR1GcYyr/s1600/DSC_0382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5XSFF6Jmf0T3RR743HoNN35TtHObYd1z6vlNdy5Y7l0I3rqw12Kt_rpIdZBB2b5y6yEF7zTs-d8q5Lysl4eZugoYcy1hRp4Orcpk0P1HkoCr4MbibGBYGB-K0kWw4RhjWTQlrR1GcYyr/s320/DSC_0382.JPG" width="320" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The staff at the Harbour View, both in the kitchen and in the restaurant are friendly and the service is excellent. Whilst the food is not as hot and spicy as you'd get in Bangkok (David is a chilli-holic) it's tasty and reasonably priced.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">A fun night! Happy Birthday Jenni. xxx<br />
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</div><div style="text-align: left;"></div><div style="text-align: left;">Harbour View Thai</div><div style="text-align: left;">48 Terralong St </div><div style="text-align: left;">Kiama NSW 2533</div><div style="text-align: left;">Australia</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Telephone: (02) 4232 144</div><div style="text-align: left;"></div></div></div></form></div><div style="background-color: black; color: #eeeeee; text-align: center;"><br />
</div><span style="background-color: black; color: #eeeeee;"></span>Annhttp://www.blogger.com/profile/10024507541383903863noreply@blogger.com0tag:blogger.com,1999:blog-4336070907241944136.post-43840505666602768252010-08-28T20:11:00.000+10:002010-09-02T20:53:58.594+10:00Sixty Seven Dining, Wollongong University, Australia<div style="color: #f9cb9c;">This is a great little restaurant for lunch (or coffee & dessert) located in the middle of Wollongong University campus. It's always busy - mainly with academic staff, but don't let that turn you off! When I was a student at UOW from 2000-2003 the restaurant (then Food Rethought) was too expensive for me and my fellow students. We were more likely to be found eating nachos at the Unibar, however times have changed.</div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c;">Sixty Seven serves modern Australian cuisine, the prices are reasonable, service is fast and friendly and whilst a little noisy (think room full of talkers - it's a university) the vibe is pleasant. Cakes, cookies and dessert are delicious as is the coffee.</div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Ajd7odgsseksgLM6pNXX2_khmjMEypcL7RsY932b7nlKrkvSXp4x89AmqVPPjy5ZisLBmLgk5sLFnhoFsU_hHQvj7G8PLq8sCZlK9ko_VgKJsWHgdl0M4MeA-CWMq4vVkzpOdc63V-s6/s1600/DSC_0484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Ajd7odgsseksgLM6pNXX2_khmjMEypcL7RsY932b7nlKrkvSXp4x89AmqVPPjy5ZisLBmLgk5sLFnhoFsU_hHQvj7G8PLq8sCZlK9ko_VgKJsWHgdl0M4MeA-CWMq4vVkzpOdc63V-s6/s320/DSC_0484.JPG" width="320" /></a></div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c;">The blackboard menu on the day:</div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c;">Capsicum, Spinach and Feta Quiche with pickles and salad $13.90</div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c;">Hot and Spicy Pork Sausages on Mash with Warm Capsicum Marinade $17.90</div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c;">Mediterranean Lamb with Spiced Couscous $18.90</div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c;">Thai Green Chicken Curry with Rice & Sambal $18.90</div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c;">Confit Duck Breast Risotto with Chestnuts, Wilted Spinach and Truffle Oil $20.90</div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c;">Spicy Lamb Kofta with Hommus, Dolmades, Side Salad and Grilled Turkish Bread $18.90</div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c;">Grilled Atlantic Salmon on Mash with Roast Prosciutto & a Semi-dried Tomato Dressing $23.90</div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c;">Grilled Beef Fillet on Mash with an Olive and Semi-dried Tomato Butter and Red Wine Jus $24.90</div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW2rAVCTZnGJS2FOQI9xl6-3cpKVanAgFMdNl1Va9I5VDkYDNvrc1nhEng95WlNP1y5g5l475Luh93ANQn1-d7V0ZjjdUm1BiUqpVsPxR1rwQsPBxP61q08Qm3tx8rw_cL6LoEon8bMzBe/s1600/DSC_0486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW2rAVCTZnGJS2FOQI9xl6-3cpKVanAgFMdNl1Va9I5VDkYDNvrc1nhEng95WlNP1y5g5l475Luh93ANQn1-d7V0ZjjdUm1BiUqpVsPxR1rwQsPBxP61q08Qm3tx8rw_cL6LoEon8bMzBe/s320/DSC_0486.JPG" width="320" /></a></div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c;">Cauliflower & Parsnip Soup with Herb Bread $10.90</div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c;">Hours:</div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c;">Monday-Thursday 8.00 - 5.30</div><div style="color: #f9cb9c;">Friday 8.00 - 5.00<span style="background-color: black;"></span></div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c;">Sixty Seven Dining</div><div style="color: #f9cb9c;">Building 67 (where else!)</div><div style="color: #f9cb9c;">McKinnon Building</div><div style="color: #f9cb9c;">University of Wollongong</div><div style="color: #f9cb9c;">Northfields Avenue </div><div style="color: #f9cb9c;">Gwynneville NSW 2500 </div><div style="color: #f9cb9c;">Australia</div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c;">Phone: 02 42218079</div>Annhttp://www.blogger.com/profile/10024507541383903863noreply@blogger.com1tag:blogger.com,1999:blog-4336070907241944136.post-47257947852452059482010-08-17T08:47:00.001+10:002010-09-02T20:57:24.589+10:00Spiced Red Lentil and Vegetable Soup<div style="color: #f9cb9c;">It's one of those cold, winter days - the kind of day that calls for soup. My dilemma is that I want to try something different however it must be vegetarian and it must be low in fat. </div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c;">This one looked interesting and it was quite edible. I left it simmering for a while on the lowest possible heat until it reduced to a thick stew-like consistency. The dollop of yogurt and sprigs of coriander added to the taste. </div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c;">Vegetarian Daughter said, "Yes, I'd eat it again." Husband quite liked it as it had a bit of 'heat' and youngest daughter thought it was too spicy. You can't win them all. </div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c;">It's quick and definitely healthy. </div><div style="color: #f9cb9c;"><br />
</div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnp-gg_4fctuCGydlxAJfxdVfMCprqg35u3FFfi5HXR7CQ5jAWnb4ZqVgLqlI4X3Zpnr7GftAesoJMkDB_IpmEB0bsvC5GfYpFQ-J5Z4mtiGZsjJ_AVuf6KlR2yWN5vR-yRMuqHZ4eTMfi/s1600/DSC_0075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnp-gg_4fctuCGydlxAJfxdVfMCprqg35u3FFfi5HXR7CQ5jAWnb4ZqVgLqlI4X3Zpnr7GftAesoJMkDB_IpmEB0bsvC5GfYpFQ-J5Z4mtiGZsjJ_AVuf6KlR2yWN5vR-yRMuqHZ4eTMfi/s320/DSC_0075.jpg" width="212" /></a></div><div style="color: #f9cb9c;"><br />
</div><div style="color: #f9cb9c;"><meta content="" name="Title"></meta> <meta content="" name="Keywords"></meta> <meta content="text/html; charset=utf-8" equiv="Content-Type"></meta> <meta content="Word.Document" name="ProgId"></meta> <meta content="Microsoft Word 2008" name="Generator"></meta> <meta content="Microsoft Word 2008" name="Originator"></meta> <link href="file://localhost/Users/annmcleod/Library/Caches/TemporaryItems/msoclip/0clip_filelist.xml" rel="File-List"></link> <style>
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</style> </div><div class="MsoNormal" style="color: #f9cb9c;">Spiced red lentil & vegetable soup</div><div class="MsoNormal" style="color: #f9cb9c;"></div><div class="separator" style="clear: both; color: #f9cb9c; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3FOmlICXXeUmICRgmWgQQhSxMDvWblAMb4-rNcgM1O_0m0UH-gavbLy7Mdf3EdLOfGN4ep23AfF5iVOPik0KpUmhSb9EpZQlwu32L6UtkDPi21vJcpvMLS2XUmJsu5Sg_lSYysi5EjTnc/s1600/DSC_0075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <br />
</a></div><div class="MsoNormal" style="color: #f9cb9c;"></div><div class="MsoNormal" style="color: #f9cb9c;"></div><div class="MsoNormal" style="color: #f9cb9c;">2 teaspoons olive oil</div><div class="MsoNormal" style="color: #f9cb9c;">1 carrot, roughly chopped</div><div class="MsoNormal" style="color: #f9cb9c;">1 onion, roughly chopped</div><div class="MsoNormal" style="color: #f9cb9c;">2 sticks celery, roughly chopped</div><div class="MsoNormal" style="color: #f9cb9c;">1 clove garlic, crushed</div><div class="MsoNormal" style="color: #f9cb9c;">1 tablespoon freshly grated ginger</div><div class="MsoNormal" style="color: #f9cb9c;">1 cup dried red lentils</div><div class="MsoNormal" style="color: #f9cb9c;">2 teaspoons garam masala</div><div class="MsoNormal" style="color: #f9cb9c;">½ teaspoon chilli powder</div><div class="MsoNormal" style="color: #f9cb9c;">1 x 400 g tin tomatoes</div><div class="MsoNormal" style="color: #f9cb9c;">1 litre water</div><div class="MsoNormal" style="color: #f9cb9c;">freshly ground black pepper</div><div class="MsoNormal" style="color: #f9cb9c;">1/3 cup chopped coriander (cilantro)</div><div class="MsoNormal" style="color: #f9cb9c;">1/3 cup chopped flat-leaf (Italian) parsley</div><div class="MsoNormal" style="color: #f9cb9c;">1/3 cup low-fat natural yoghurt <br />
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</div><div class="MsoNormal" style="color: #f9cb9c;"></div><div class="MsoNormal"><div style="color: #f9cb9c;">Heat oil in a heavy-based saucepan over medium heat. Add carrot, onion and celery and cook for 5 minutes, or until vegetables are soft. Add garlic, ginger, lentils and spices and stir to combine. Add tomatoes and water and bring to boil. Reduce heat and simmer for 30 minutes, or until lentils are soft. Season with pepper and stir through coriander and parsley. Spoon into bowls and serve with a dollop of yoghurt. </div><div style="color: #f9cb9c;"><br />
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</div><div class="MsoNormal"></div><div class="MsoNormal"></div>Annhttp://www.blogger.com/profile/10024507541383903863noreply@blogger.com0tag:blogger.com,1999:blog-4336070907241944136.post-68722827176852460542010-03-12T21:34:00.000+11:002010-09-17T19:35:08.708+10:00Vegetarian Thai Cooking Class - Kiama, Australia<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEpRBheHEs_ORBDLBBsK_sepiVllqsc4lIXkN8Y5kFJaFvnDqW7s39SYx4DbbL5VFz04W3X__RonpizVvYvo9QN2qUCN1b-bdO32QiKiSrOOm3IqplGgZKstokrrRJ2PV2qZaDcc0mk94/s1600-h/DSC_1586basil.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5447876763931349778" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEpRBheHEs_ORBDLBBsK_sepiVllqsc4lIXkN8Y5kFJaFvnDqW7s39SYx4DbbL5VFz04W3X__RonpizVvYvo9QN2qUCN1b-bdO32QiKiSrOOm3IqplGgZKstokrrRJ2PV2qZaDcc0mk94/s400/DSC_1586basil.jpg" style="cursor: pointer; float: left; height: 270px; margin: 0pt 10px 10px 0pt; width: 400px;" /></a><br />
The highlight of this week was attending Adam Guthrie from <span style="font-style: italic;">I Feel Good'<span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span></span></span></span></span>s Thai Vegetarian Cooking class.<br />
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This is my fourth class with Adam and they never cease to inspire and enlighten when it comes to healthy and delicious vegetarian cooking.<br />
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Adam and his wife Ruth are the founders of <span style="font-style: italic;">I Feel Good. </span><br />
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<span style="font-style: italic;">"We are all about providing you with the tools and resources necessary to help you on your journey to creating and maintaining a healthier, happier, more conscious and meaningful life.</span>"<br />
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<a href="http://www.ifeelgood.com.au/">http://www.ifeelgood.com.au</a><br />
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The best way to describe Adam's hands-on cooking class is 'a feast for all senses'. Adam, a professional chef, guides you through an evening of chopping, stirring and mixing, peppered with demonstrations and practical hints complimented by the best ingredient of all - laughter.<br />
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There is an emphasis on using the freshest ingredients and cooking techniques that ensure the finished product retains as many vitamins and minerals as possible. <br />
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</div><div>Adam's knowledge of where to source the best ingredients is an added bonus. One that I'll definitely try is Doorstep Organics <a href="http://www.organicdeliverysydney.com.au/">http://www.organicdeliverysydney.com.au</a> - a company that delivers throughout Sydney, as far north as the Central Coast and right down to Berry. Whilst you often pay more for organic produce, the old adage 'you get what you pay for' rings true. How many times do you buy vegetables from one of the larger supermarket chains only to find they have deteriorated within a couple of days? Do we always know where produce comes from, when it was harvested, what chemicals were used to aid growth? Far better to get produce fresh from the market that has been certified organic.</div><div><br />
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Tonight's class was all about Thai. Last year Adam travelled to Thailand where he did a one-on-one cooking class with Thai vegan chef and restauranteur, May Kaidee. <a href="http://www.maykaidee.com/">http://www.maykaidee.com/</a> If you've cooked Thai before, you'll know that shrimp paste and fish sauce feature heavily in most recipes. Adam brings back from Thailand the secret to getting that authentic Thai taste without using animal products.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDC7_Bi0Sg5gc8HIGZLgRkC-_uVDyj0fRDcySCl7jEh7ogJB3BxQR-zlfBNXFTA2RdotL6wzqzJd23tOaHRuJmaTHj4JVQLlwUsfH-ZcvT35bC6QutMnY0xrt9txazr6iRzi7IKvDX1dk/s1600-h/DSC_1745.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5447903075736639890" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDC7_Bi0Sg5gc8HIGZLgRkC-_uVDyj0fRDcySCl7jEh7ogJB3BxQR-zlfBNXFTA2RdotL6wzqzJd23tOaHRuJmaTHj4JVQLlwUsfH-ZcvT35bC6QutMnY0xrt9txazr6iRzi7IKvDX1dk/s400/DSC_1745.jpg" style="cursor: pointer; float: right; height: 400px; margin: 0pt 0pt 10px 10px; width: 400px;" /></a><br />
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Throughout the night Adam shared his philosophy on cooking. He believes that if you prepare your food with love, it tastes so much better! I don't think this is a myth. It makes sense that if you're passionate about what you cook, if you care about how your food looks, how it tastes, how it smells, it's texture and sometimes even how it sounds, then the end result will be better than if you quickly prepare something without much thought.<br />
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<span style="font-style: italic;">Below Adam demonstrates how to cook with love!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4mOhWKYXDbYe6qf4WQbddOEEoJ-j4B0etjTooCK09iQ1I9NcC7lle-rxfJKW7Zm3DcgNl2r1GHinTjKJM77v9zRXXvQHxcWxXOfhdwjacNhn7vYnJmeSxacgKrESBuSCpKLSFOQtJ1w/s1600-h/DSC_1609Adam.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="text-decoration: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5447929548453642850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4mOhWKYXDbYe6qf4WQbddOEEoJ-j4B0etjTooCK09iQ1I9NcC7lle-rxfJKW7Zm3DcgNl2r1GHinTjKJM77v9zRXXvQHxcWxXOfhdwjacNhn7vYnJmeSxacgKrESBuSCpKLSFOQtJ1w/s400/DSC_1609Adam.jpg" style="cursor: pointer; float: left; height: 304px; margin: 0pt 10px 10px 0pt; width: 400px;" /></a><br />
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I know that after a long day at work it's often difficult to be passionate about cooking. It becomes just another chore. The key to cooking with love, even after the busiest day, is to follow a recipe that's quick and simple. Adam's Thai recipes are just that - most of the preparation is in the cutting - the cooking part is fast - the end result is delicious.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipTHaKqsFjsCOpGSiSvd241hjEEr7Lt6NQ9X2wM4wchPXGrOdyVqheHaSH_28uKCXNWhhUtoXeaI1LQb_3JEPrtb258uZrv43xycN0SvmthZugJdYm2zYIJn8N81J7p91Z1O_GY_2mCq0/s1600-h/DSC_1672.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5447945987354187938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipTHaKqsFjsCOpGSiSvd241hjEEr7Lt6NQ9X2wM4wchPXGrOdyVqheHaSH_28uKCXNWhhUtoXeaI1LQb_3JEPrtb258uZrv43xycN0SvmthZugJdYm2zYIJn8N81J7p91Z1O_GY_2mCq0/s320/DSC_1672.jpg" style="cursor: pointer; float: left; height: 320px; margin: 0pt 10px 10px 0pt; width: 320px;" /></a> Here one of the guest cooks prepares fresh Thai chilli paste for the curries.<br />
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</div><div style="color: #999999;"><span style="color: #999999;">Tonight's menu:</span><br />
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<span style="color: #999999;">Red or Green Thai Curry (we got to choose)</span><br />
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<span style="color: #999999;">Massaman Curry</span><br />
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<span style="color: #999999;">Pad Thai</span><br />
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<span style="color: #999999;">Green Papaya Salad</span><br />
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<span style="color: #999999;">Black Sticky Rice with Coconut Milk</span><br />
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Lemongrass tea</div><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8x3sjbrqGaREvmecurkB5v61vyj1NLcvx_XqiRpv5wp1dRXxcXjUvh6cfKV-DC8OIeKOPCcaZMoH2smD2U2TieUYYLm_Zay9NoSyqrW2F5UwgTFAlAdhp06k8iaW0gyo9bCnHHbDwZo/s1600-h/DSC_1629broccoli+hand.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5447957870077699314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8x3sjbrqGaREvmecurkB5v61vyj1NLcvx_XqiRpv5wp1dRXxcXjUvh6cfKV-DC8OIeKOPCcaZMoH2smD2U2TieUYYLm_Zay9NoSyqrW2F5UwgTFAlAdhp06k8iaW0gyo9bCnHHbDwZo/s320/DSC_1629broccoli+hand.jpg" style="cursor: pointer; float: right; height: 210px; margin: 0pt 0pt 10px 10px; width: 320px;" /></a>The art of cutting chopping slicing - Adam guides a guest cook through different techniques - and there's definitely an art to it. We learnt about the anatomy of a good knife - what to look for and why. Using a knife correctly is not as easy as it looks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqjl1myreimtSBifMAA3cNVwl_Yzaq51exkbIydrZM0HuWyO1IGQuNrNAvUk8TzFHZud_Ww40Fg4ODMIFZHLFf8dXj3Y0hrWm6Y6doP20Mw6Ml-NTTYrcG-Rzq39hkW5ruvIddCEre6FM/s1600-h/DSC_1714.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5447965101540008034" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqjl1myreimtSBifMAA3cNVwl_Yzaq51exkbIydrZM0HuWyO1IGQuNrNAvUk8TzFHZud_Ww40Fg4ODMIFZHLFf8dXj3Y0hrWm6Y6doP20Mw6Ml-NTTYrcG-Rzq39hkW5ruvIddCEre6FM/s400/DSC_1714.jpg" style="cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Busy guest cooks preparing food 'with love'.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaROTi7syczOTrx0pWmj8-Y1E3MX12tdsZS8dY8nlzLJzygpwhTtlhztW57PAD6kZJFltX-jkT9cdd-0okx0JT8NH1n_BvpbKwjkJk5t3JdgYylVOwnHETlZL5kA5gHYHblp1nPKrMpCQ/s1600-h/DSC_1690tofu.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5447973778138519314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaROTi7syczOTrx0pWmj8-Y1E3MX12tdsZS8dY8nlzLJzygpwhTtlhztW57PAD6kZJFltX-jkT9cdd-0okx0JT8NH1n_BvpbKwjkJk5t3JdgYylVOwnHETlZL5kA5gHYHblp1nPKrMpCQ/s400/DSC_1690tofu.jpg" style="cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Preparing tofu - a light dusting of rice flour gives tofu that crunchy outer coating when fried.</span><br />
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Kiama's new Pavillion, located on the headland surrounded by Norfolk Pines and views of the ocean, is the perfect venue for Adam's cooking classes. The large commercial kitchen easily accommodates 10 guest cooks with room to spare.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfR0S5yOa1_BdovE5PpbKEQ302HH-m9JNod84XJosGbNW35bEf6MfJuhx3KVf6W0ojkY-n-QbcTb5jrwiOQiSug7tUS_l7dGJIT9myOErYdFhrq_Gzq_kEOhzKrAn4mxzrI7Je_jabNzM/s1600-h/DSC_1800redthai.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5447981790535046162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfR0S5yOa1_BdovE5PpbKEQ302HH-m9JNod84XJosGbNW35bEf6MfJuhx3KVf6W0ojkY-n-QbcTb5jrwiOQiSug7tUS_l7dGJIT9myOErYdFhrq_Gzq_kEOhzKrAn4mxzrI7Je_jabNzM/s400/DSC_1800redthai.jpg" style="cursor: pointer; float: left; height: 249px; margin: 0pt 10px 10px 0pt; width: 400px;" /></a><br />
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<span style="font-style: italic;">Thai red curry - medley of vegetables flavoured with Thai Red Chilli paste, kaffir lime leaves, galangal, lemongrass and thai basil.</span><br />
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There was much banter and laughter throughout the evening. Some guest cooks arrived by themselves, some with their partners and others with friends. By the end of the evening as we sat down to a sumptuous feast, strangers had become friends with a love of cooking being the common bond. There was much discussion about what we'd learned, techniques, what we enjoyed...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUwa5Gk4k7M6yjNBTze5u_l0DCjq4GXebvnrWANg3PCf_FuPveIUBhoSQFkv9cYK3IAFhCj9V1-MaIZ8MZ0blV9fAVNHbp2dRUuKAfeRUq534txcuDlfSJlri3N4Rz0C2x1VqQMKf884/s1600-h/DSC_1869friends.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5447992971365070178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUwa5Gk4k7M6yjNBTze5u_l0DCjq4GXebvnrWANg3PCf_FuPveIUBhoSQFkv9cYK3IAFhCj9V1-MaIZ8MZ0blV9fAVNHbp2dRUuKAfeRUq534txcuDlfSJlri3N4Rz0C2x1VqQMKf884/s400/DSC_1869friends.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Ruth, Adam's wife, had prepared a beautiful, candle-lit table and with the backdrop of the ocean and a gentle breeze blowing through the balcony doors, we laughed, discussed and ate our way through the rest of the evening. Life is good!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPucAhfyJmITdlKB9r0mOmxq7rkxQQsE0150wOabxIa2IDtcyeYDq-cf8qMD2kSvdsfw2yHpZ0_dJd9AhOtvQdlZovnfpUXuMtWdGh2YJg6Tlkvqfm4rqlwIwEYvIDP05dPFxWGs662bY/s1600-h/DSC_1861table.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5448005807348410514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPucAhfyJmITdlKB9r0mOmxq7rkxQQsE0150wOabxIa2IDtcyeYDq-cf8qMD2kSvdsfw2yHpZ0_dJd9AhOtvQdlZovnfpUXuMtWdGh2YJg6Tlkvqfm4rqlwIwEYvIDP05dPFxWGs662bY/s400/DSC_1861table.jpg" style="cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Shortly Adam will depart for a 2-week visit to India where undoubtedly he'll learn new culinary techniques and recipes, returning home to share his knowledge with us.<br />
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In 2010 Adam will be holding Indian, Moroccan, Mexican, Vegetarian Pies, Japanese, Lebanese, Vietnamese, BBQ and Christmas cooking classes.<br />
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For more information about classes and recipes visit <i>I Feel Good</i><br />
<div><i><a href="http://www.ifeelgood.com.au/">http://www.ifeelgood.com.au</a><br />
</i></div></div>Happy cooking!<br />
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<span style="color: #cccccc; font-family: georgia; font-size: 180%; font-style: italic;">Ann McLeod</span><br />
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For more food photography by Ann McLeod visit:<br />
<a href="http://www.flickr.com/photos/annmaxine/sets/72157610266302877/"><br />
http://www.flickr.com/photos/annmaxine/sets/72157610266302877/</a>Annhttp://www.blogger.com/profile/10024507541383903863noreply@blogger.com0