Tag Archives: food

Welcoming Spring with Cherry blossom festival

Last weekend we went to a Cherry blossom festival to welcome spring.

I always wanted to attend the Cherry blossom festival in Japan and imagine my surprise and excitement when I found out that one of the councils (Auburn) in Sydney has organised a Cherry blossom festival in their botanical garden.

Japanese Sakura, Cherry Blossoms, bloom once a year for about two weeks, providing a beautiful spectacle. Cherry blossom viewing parties (Hanamis) are very significant events in Japan and having a picnic lunch under a blossoming cherry tree is a popular Japanese tradition.

It was nice and sunny afternoon and we got there after driving for more than 40 minutes. There was a guy at a roundabout who instructed us toward a mostly empty parking lot. We parked our car and walked toward the entrance of the garden. We had to pay $4 to enter. As soon as we entered, I could see so many people already there, next to the Japanese garden where there were rows of cherry blossom trees. The path looked really beautiful but we had to wait for a while to take our photos as there were so many people already.

Once we took our photos there we entered the Japanese garden via the moon gate.   We waked around the Japanese garden and got to see more cherry blossom trees. It has a big beautiful lake in the middle with ducks and swans playing in the water. I couldn’t believe that I hadn’t gone to such a beautiful place before.  Also at one corner, there were two Japanese musicians playing beautiful music. Inside the garden there was also the Tea House Garden, the five traditional mountains, the main waterfall, the central island, the bridges, the Ryoan-ji style Garden, the pines and the Azaleas.

From there we went and visit Scented Garden and sunken Rose garden. As it was too early in Spring, there were no roses but still there were other flowers that made the garden look really lovely.

After a while we got hungry. I regretted that we hadn’t packed a picnic as I saw so many people were enjoying their lunch in the garden. There was a cart selling coffee and cakes and another one was a Japanese cart at the entrance to the gardens selling Takoyaki, a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special takoyaki pan. It is typically filled with minced or diced octopus, tempura scraps (tenkasu), pickled ginger, and green onion. We waited in a long line for more than 40 minutes and bought mixed large pack. They weren’t the best and we regretted again that we didn’t bring anything from home. Normally I love them but that day we couldn’t finish 16 balls between the two of us.

After lunch we continued our trip toward Australian Native and Rainforest Garden. The rainforest area of the Garden sits between the billabong and the adjacent Duck River. There is a thick canopy of foliage over the area with a large amount of vegetation which produces a moist, deep leaf littered, mouldy floor.

From there we made our way to Fauna Reserve and Aviary. We saw Swamp Wallabies, Red Necked Wallabies, Eastern Grey Kangaroos, Emus, Rufous Bettong and the Common Wombat as well as beautiful peacocks.

The best part of the trip was, it was a perfect sunny day to walk in the garden and enjoy natural beauty and the worst part of the trip was the garden had only one toilet for women so there was a really long queue. To make it worse, the toilet had no lock and there was no toilet paper or soap either. Please Auburn council, you could make everyone’s trip there nicer with proper toilets.

Macaroons

A macaroon is a type of light, baked confection, described as either small cakes or meringue-like cookies depending on their consistency.  But the macaroon I am talking about today is the ones from Adriano Zumbo.

Adriano Zumbo is a patissier who is now a celebrity chef who has his own show on SBS and appears occasionally as a guest judge in Master Chef and he is the macaroon master.

The first time I tasted his macaroons, I was in food heaven and now I will never eat any other macaroons. They come in vibrant colours and just melt in the mouth. They comes in a variety of flavours like almond, almond butternut crunch, coconut caramel,  coconut jelly, coffee coconut meringue, apple, cream cheese mousse, summer pudding, peach bellini, strawberry and balsamic , pineapple coconut, chupachup, toasted marshmallow, burnt toast & butter flavour, vegemite sourdough, blue cheese & pear flavour and many more.

What could possibly be better than yummy Zumbaron? A chocolate covered one, which they called ‘Chocarons’. I know they are full of a lot of sugar and fat but I can’t resist one when I see it  🙂

 Look at some of his amazing creations and you will fall in love with his sweets as well 🙂

Jamie Oliver Paneer, potato and pea curry

Here is another of Jamie’s recipe I tried. This serves 4 people.

Ingredients

  • 250g Paneer cheese
  • 2 Medium potatoes
  • 150g Frozen peas
  • 300 g Basmati rice
  • 8 Green cardamom pods
  • 1 Small bunch fresh coriander
  • 2 Medium red onion
  • 2 cloves Garlic
  • 5cm fresh ginger
  • 1 tsp Korma curry paste
  • 1 tsp Cumin seeds
  • 1/2 tsp Ground tumeric
  • 1 tsp Garam masala
  • 1 tsp Tomato paste
  • 100 ml Creme fraiche (sour cream if you can’t find it)
  • 1 knob butter
  • Vegetable oil
  • Sea salt

Steps

  • Preheat oven to 170 (low) and place 3 bowls (large soup size) in the oven to warm.
  • Cook rice according to package directions but add cardamom pods to the boiling water. Meanwhile…
  • Roughly chop the coriander leaves and put to one side, reserve the stalks.
  • Peel and halve the onion, then peel garlic and ginger. Whiz the garlic and ginger with the coriander stalks and half of the onion in a food processor until you have a paste.

  • Place a wok on a medium heat. Cut the paneer into cubes. Finely slice the remaining onion in half.
  • Add a splash of vegetable oil to the hot wok then stir-fry the paneer with a pinch of salt until golden brown. Tip into one of your warmed bowls then pop back in the oven to keep warm.

  • Carefully wipe the wok clean with paper towel and place it back on the heat.
  • Add a splash of vegetable oil to the wok and when it’s hot, add the paste from the processor, the korma sauce, cumin seeds, tumeric, garam masala and sliced onion.
  • Fry and stire the mixture until the onions are soft and the mixture is golden and smells fantastic. This is your curry base. Meanwhile…
  • When the rice is done, drain it in a strainer, then place the strainer back over the warm saucepan. Add the knob of butter to the rice and cover with a lid or aluminum foil.
  • Peel the potatoe and cut it into little chunks. You want them smaller than your paneer cubes.
  • Once the curry base is golden, add the potato chunks and the tomato paste. Pour in 300ml hot water and stir well.
  • Bring to a boil, then simmer for 5 to 10 minutes until the potato chunks are cooked through and tender.

  • Once the potatoes are cooked, tip the peas and paneer into the wok and stir through. Turn the heat off and cover with a lid.
  • Make your table look respectable. Get the cutlery, salt and pepper and drinks laid out nicely and lay out poppadoms and naan breads if you have them.
  • Get your warmed bowls out of the oven and divide the buttery cardamom rice between them.
  • Taste the curry season with a little salt if you need to then gently stir in the creme fraiche so it ripples through the curry. Spoon this over the rice, scatter with cilantro and tuck in!

You may also like :

*Jamie Oliver Szechuan stir fry with chicken and brown rice *Jamie Oliver’s Chicken Tikka Masala *Jamie Oliver’s Dan Dan Noodles

Jamie’s Italian : Restaurant Review

As you already know that Jamie Oliver is my favourite chef, I meant to go to Jamie’s Italian for a while but didn’t quite seem to manage. Finally last night I and my hubby decide to give it a go and we are so happy that we did…

As my friends had told me there could be a wait during dinner time as the restaurant doesn’t take bookings, we decided to go a bit early to avoid the queue. We were there at 6pm and were delighted to get a table straight away.

As we walked into the restaurant, there is pasta-making area in the front window and there is an area where you can have a drink while you wait for a table. The whole place has this big warehouse, rustic/industrial vibe. We were seated in the ground floor and we could see the frantic open kitchen where chefs were busy preparing food. There was an upper floor above us as well. The tables upstairs and down were all metal with graffiti walls, wire mesh and copper pendant lights.

Also when I went to the ladies, the bathroom looked like it was from the 1930’s with a dim light and old style basin and tap.

When we were seated, we were given menus, water glass and a jug of water. As it was a restaurant by an international celebrity chef, I was expecting the place to be pose and high-end with menu price at top of the range but I was really happy to see that he has catered for the mid range rather than high-end. The prices seem so reasonable and comparable with a normal café.

The staffs seemed busy but were polite and filled up your water as required.

Crispy Squid

Sweet Mini Chilli peppers

For entrée we ordered Sweet Mini Chilli peppers, stuffed with whipped ricotta, mint & lemon and Crispy Squid, fried squid served with really garlicky mayo & lemon. The size of the squid was not that big but for the price and as an entrée, they were fine. The most important part is that they were delicious.

As we finished the entrée and the table was cleared and while we were waiting for our main we got homemade Rosemary Focaccia Artisan Sourdough, Ciabatta & Tortano from their bakery Crispy Carta Di Musica. It was on the house and the timing was perfect. They were nice with olive oil and herbs on them.

For the main I ordered Osso Bucco Milanese which is an Aussie lamb cooked overnight with tomatoes, saffron, wine & herbs, served on oozy polenta Bianca.  AS ordered Tuscan Wild Boar Sausages which isjuicy red wine & fennel sausages served with a warm, minty lentil salad & salsa rossa piccante.

Osso Bucco Milanese

Tuscan Wild Boar Sausages

I was really happy with my lamb as they were so soft and they came off easily from the bone. The sauce was so yummy as well that I didn’t leave anything on my plate. I tried sausages as well but I didn’t like it that much as I found the flavour a bit strong for my likening but AS loved it. The food did taste fresh and  the portion size was generous.

Tiramisu

After the main, we ordered their famous Tiramisu which is a coffee-flavoured trifle with orange mascarpone & chocolate. As a non coffee and alcohol drinker, I found that it had more coffee and alcohol than most tiramisu I have had. The mascarpone layers were set and unripened and the cakey layers were a bit wet but overall the dish tasted nice.

I know as a fan of Jamie Oliver, I was meant to like his restaurant but my review is honest to my taste buds and I have to say the food actually speaks for itself. From the dishes I have tried, I can honestly say I loved them all. The service was always prompt and friendly and the atmosphere casual and welcoming. Jamie’s Italian is good honest food for the body and soul.

You may also like :

*Jamie’s Crackin’ Crab Briks, Couscous Salad & Salsa *Jamie Oliver’s Chicken Tikka Masala *Jamie Oliver’s Dan Dan Noodles

Celebrating our Bollywood themed first wedding anniversary

As I had mentioned in my last post, it was our first wedding anniversary yesterday and we celebrated it with our friends and family.

To make things a bit more interesting, we decided to make it a Bollywood theme so I was wearing my Lengha and AS was in his Kurta.

Me and AS in our Bollywood dress

It took ages to do the Bollywood themed decorations but at the end it was all worth it. Everyone complimented us on the décor. We used my shawls and sari for decoration and used some lights to enhance the theme.

Decoration in the room

We got a few gifts from my friends and family but the best one was from my hubby. He bought me a watch while we were Switzerland and I love it.

my gift

For entrée we served bara, boiled egg, chiura, aloo ko achar, grilled chicken wings and saag. For main it was rice, daal, cauil ko tarkari, aloo ko achar and chicken curry. The dessert was rasbari with yogurt followed by the cake. We cooked lots of food yesterday and we have so much left over. I am partly to blame for it as I am always terrified that we will run out of the food for the guests and so cook too much and always have heaps left over.

The cake was really awesome. It was a rich chocolate mud cake as it is AS’s favourite.

Yummy mud cake

The evening went well and the last guest left around 1 am so we didn’t do much after that. Just off to our warm bed.

Me and AS with all the guests

AS was such a great host looking after everyone that it made my job lot easier to coordinate everything and making sure the all the guests were eating and drinking well. Overall, a fun filled evening to celebrate our togetherness.

Here are some photos.

Bolly theme decoration