24 hours in Melbourne ...

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!

The Yarra (nice day for a stroll along Southbank)

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.

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.

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.

Cook's Cottage

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.

One of the bedrooms complete with Gazunda (the green thing that 'Goes Under' the bed)

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.

 

Only meters away is The Conservatory built in 1930 and home to the most stunning floral display.  

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!

I enjoyed the mushrooms and frittata - well, I actually enjoyed it all to be honest.   David chose a very different main described as: Fresh asparagus wrapped in prosciutto  with grilled prawns, mango, caramelised onion and a poached egg salad with a balsamic emulsion.    So many of his favourite things on one plate!   Whilst it seemed a bit of an eclectic mix he said it worked very well.

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. 

This is a great restaurant if you're looking for good, honest Italian food.  

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!

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).

  

I'd missed the Masters' Exhibition however the Gallery has an amazing permanent collection that can captivate for hours.

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). 

The Bear Brass - Southbank

Around midnight we bid adieu to the beautiful city of Melbourne and an 8 hour flight north.

Why not join me in Hong Kong for 24 hours!

love

Annie 

   

Cotton Duck - Holt Street, Surrey Hills

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.   

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.

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.  

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.


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.


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.

A slice of organic pork sausage with celeriac remoulade

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!

Tuna Tartare - tuna, cured salmon and beetroot chips

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.

Emma's choice - Hiramasa Kingfish poached in butter and served with spring vegetables

Mushroom vol-au-vent:   king browns, shiitake with chicken and heart jus

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.

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.

Peas and beans - a plate of spring peas and broad beans in a parmesan jus

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

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).

The open kitchen allows you to see Cotton Duck chefs cooking and creating

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.  :)

Chocolate and Raspberry tart - baked chocolate with a raspberry mousse

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.  


http://www.danksstreetdepot.com.au/page/cotton_duck.html


50 Holt Street
Surry Hills
Sydney NSW 2010
p: 02 8399 0250
e: enquiry@cottonduck.com.au / reservations@cottonduck.com.au


Open for lunch on Thursdays and Fridays, 12pm - 3pm and dinner, Tuesdays through to Saturdays from 6pm.

Photography and blog by Ann McLeod   a_mcleod@bigpond.net.au

 

Mylan Vietnamese Restaurant - Wollongong, New South Wales, Australia

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!

Buzzing by midday

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.  

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!

Mylan's Special Pho - Vietnam's national soup - beef broth & flat noodles.

A side of bean sprouts, Vietnamese mint, sauce, chilli and lemon to add to the Pho

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.

Servings are large and I only managed to get through half of my salad.  My daughters and I usually share.

King Prawn Vermicilli Salad

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.

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:   http://www.operationsmile.org/    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.

Lunching with Andy was local ABC morning radio personality, Nick Rheinberger.   No doubt Andy was promoting his worthy cause. 

As for us...we were in and out of Mylan within the hour – exactly what we wanted!

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. 

Yoyo biscuits - the perfect afternoon tea treat!

I remember these yoyo biscuits (cookies) from childhood.  Deliciously short and custardy treats are easy to make.

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.

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.

Yoyos - short and sweet - a little like me??

Yoyo Biscuits

Ingredients

185g butter, softened
1/3 cup (60g) icing sugar
1½ cups (185g) plain flour, sifted
1/3 cup (60g) custard powder, sifted

Icing

2 tablespoons butter, softened
4 tablespoons icing sugar, sifted
few drops vanilla essence
1 large passionfruit, pulped or a teaspoon or
two of water if you'd like vanilla icing.

Preparation method

1. Preheat oven to 160 degrees C. Line a biscuit tray with baking paper.

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.

3. Bake for about 10mins. Don't let biscuits brown, as they will be overcooked. Allow to cool.

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.

Rachel Allen's Peanut Butter and White Chocolate Blondies

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.


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.


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!

Rachel Allen's Peanut Butter and White Chocolate Blondies

 Peanut Butter and White Chocolate Blondies

Recipe from Rachel Allen Bake!

http://www.lifestylefood.com.au/recipes/8942/peanut-butter-and-white-chocolate-blondies 

Ingredients

• 125g (4 ½ oz) plain flour
• 1 tsp baking powder
• 100g (31/2oz) butter, softened
• 150g (5oz) crunchy peanut butter
• 175g (6oz) soft light brown sugar
• 1 egg, beaten
• 1 tsp vanilla extract
• 75g (3oz) white chocolate, chopped

Method

1. 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.
2. Sift the flour and baking powder into a small bowl and set aside.
3. 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.
4. 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.
5. Allow to cool in the tin, before removing and cutting into squares.

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.

Part of the secret of success in life is to eat what you like and let the food fight it out inside.  ~Mark Twain

Vegetarian Lebanese Cooking Class with Chef, Adam Guthrie

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.

"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."

http://www.ifeelgood.com.au

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.

Loubiab' Zeith - Green Beans Cooked in Tomato with onions, garlic & lemon juice

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!

Adam demonstrating how to prepare fresh herbs - the secret is in the motion of the knife AND not over chopping.

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.

As I said...it's a hands-on (or hands-in) kind of class.   Here one of the guys prepares the falafel.

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.

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.

So with introductions over...it was down to the business of cooking!

Our Menu

Vegetarian Lebanese 

Hummus

Baba Ghanoush

 Falafel

Tabbouleh

Tahini Sauce

Musakka

Aubergine, tomato and chickpea casserole

Loubiab' Zeith

Green Beans Cooked in Tomato

Batata Bil Kizbara

Potato with Coriander

Mujaddara

Rice cooked with lentils

Baklava

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.

Preparing the sugar syrup for the baklava

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!

Concentrating - guest cook Debbie prepares the baklava...

Working with paper-thin filo can be tricky!

Brushing each layer of filo with melted 'butter' (actually, Nuttelex)

...and this is the result.     A sweet to die for!

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.  

Check out 'Doorstep Organics'  http://doorstep.com.au/

Where possible Adam always tries to use fresh, Australian produce.

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.  

A rather unconventional way of roasting aubergine - just put it straight on the flame of a gas burner.

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!

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.

The lima beans above are transformed into these delicious falafel beans flavoured with cumin, garlic and coriander and topped with a beautiful tahini sauce.

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.  

Preparing the ingredients for Musakka -

Aubergine, tomato and chickpea casserole
This was my favourite dish of the night. 
 

Guest cook Su gets a helping hand from the chef.

The secret ingredient for the Mussaka - Molasses. This thick, black liquid adds a rich taste and colour to dishes.

Cooking onions and chickpeas for the mussaka.

Browned aubergine for the mussaka - fried in a little olive oil the eggplant turns a lovely caramel colour.

How to chop herbs, keeping them crisp and green without losing their beautiful texture and flavour.

The kitchen was full of delicious aromas coming from every direction - and lots of laughter.

Mussaka

F

...a sprinkle of rock salt

Mussaka - looking good!

The soaked bourghal ready to be added to the Tabbouleh

Tabouleh - this beautiful Lebanese salad looks as good as it tastes.

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.

Beautiful crushed pistachios for the baklava.

Another successful and fun culinary experience filled with cooking, laughter, learning (and eating).

Strangers only a few hours before...friends sit down to enjoy the fruits of their labour!

 ... I wonder what part of the world Adam will take us to next time?