Dilmah High Tea

Monday at the Hilton Sydney with Dilmah High Tea was a wonderful way to start the week. I have been priveileged enough to have been selected as a

finalist for the Dilmah High Tea Challenge. Like most people, I wasn't expecting to be selected to do a live presentation of my item and the brewing of the tea. I showcased my berry tea-infused jelly with rosewater cream and the brewing of my chosen tea, Dilmah's Berry Sensation Tea. I found it daunting enough given that I have never won anything like this or been asked to showcase my dish in front of three judges with more than 20 years experience in tea, which included Peter Kuruvita from Flying Fish and the head of Dilmah Tea.

As I stepped into the room to set up my presentation, I was amazed at the amount of effort some of the other contestants went to setting up their table. Just looking at the number of flowers and silverware they used for

their table, my jaw dropped and that made me dash out for a moment to grab some tulips. I initially thought that we were only going to be judged on the tea and item itself and I was right. On the other side of the room, the professionals had elaborate plates of bite-sized portions of sweet and savoury tarts and cakes. One contestant in the consumer's category did a high tea cocktail and mocktail.

To finish off the day nicely, all the contestants were invited to a Charitea, a charity high tea held at the Hilton Sydney hosted by Dilmah.

Given that I adore high tea, I couldn't resist the opportunity to taste those beautiful treats which the hotel has to offer, including the tuna pies with sour cream, chopped strawberries and passionfruit, mini meringue tarts and the classic scones and jam topped with cream. And who could forget the beautifully brewed Dilmah teas which should form part of any high tea. It would be a disgrace or doing a disservice to anyone enjoying a perfect high tea if it weren't for the tea itself.

Even better, I ended up finishing off with a bronze medallist with a beautiful wooden Dilmah tea chest and showbag filled with of course, a huge selection of their tea range.

More pics can be seen here.

Coffee Aroma!

I have been longing for this iconic Sydney festival which brings people from

different cultures and backgrounds. This is a festival where there is something for everyone. Even though you are not an avid coffee drinker like myself, there is everything which one can enjoy all of the winter's delights ranging from chocolate to tea. This is a festival which combines culture and food together given the different sections highlighting the cultural differences including the Orient, Oasis and Continental. I reckon this is how the crowds have increased from last year to this year. A Sydney festival that can't be missed.

My fav part of the day was the entertainment. I couldn't help marvelling at the European-style cabaret performances and dances at the Continental section.
I loved how they danced with the tray of alcohol glasses together with the

playing of the violin and horn which gave a gypsy-like feel. I was amazed at how one of the female dancers tried to insert a flame into her mouth which is what I have seen circus acrobatics do.



I couldn't lay my eyes off the sweets galore at the festival. As soon I laid

eyes on the gorgeous cupcakes and macaroons, I knew I was eating with my eyes with the beautiful presentation.


In the Oasis section, I couldn't help enjoying the Turkish apple tea. Unlike the tea sold at T2, it gave a more fruity and sweeter sensation. If I hadn't known that it was apple tea, I would have mistaken it for being a hot apple juice. A refreshing drink in both the winter and summer. With the warmer months coming ahead, I regretted not purchasing a whole box.

More shots from the festival can be seen here.

Manly Food, Wine and Sustainabiliy Festival

What a relief that it wasn't raining on that day! Thankfully it wasn't cold either. I couldn't resist the opportunity to turn up to this festival

since I've become a local of the northern beaches. Food wise, I love checking out what goes on around the northern beaches of Sydney. I loved the local and laid back vibe and atmosphere of the festival with the

aussie rock playing on stage and jazz performances. Also I couldn't help smelling the beautiful barbeque and thai food. Plus the beautiful sweets.


As a sweet tooth, I always loved sampling the cakes and slices that the

festival has to offer. To begin with, I couldn't help not trying the humble looking apple cake from the Manly Food Corp which sells organic produce. As soon it entered my mouth, I could taste the granny smith apples and cinnamon unlike those sugary store-board apple cakes. I also liked the fact that it tasted like a real apple cake which is not too sweet and has a more fruity taste.


Then there was China Beach's irresistable food demo of thai-flavoured lamb chops. Luckily, I got a chance to eat it cos I out at the front taking

pics. I could smell the aroma of the lemongrass, garlic, chilli, fish and soy sauce. My other highlight was having the Rosemount Ruby Sparkling Wine which went beautifully with the dish. I also loved having the musos including Jack Vidgen from Australia's Got Talent which gave a musical vibe to the festival.


Then there was the desserts lane to finish off. Me and my friends couldn't

resist our temptation to try the cake platter which included banana, chocolate and the classic lemon tart.

Shoot from Masterchef Live

Hey guys!

Just thought I'd share a great publicity shot with you. Without my knowledge, I was extremely flattered to see my photo with Matt Preston. To be honest I don't know why they would want to have a shot of me with Matt. All I can remember was that I was showing my shots and he commented that I should show them to Sally Feldman, the editor of Masterchef Magazine. Heres the link. Whoever decided to post the pic, thank you :)

Skye's Sweet Success

Having heard that Skye Craig from Masterchef 2 was going to be present at

Thomas Dux in Sydney's Crows Nest, I rushed the opportunity to chat with her. Fortunately, she happened to be promoting her desserts range and performing cooking demos of how to do the chocolate ganache which allowed me to have a taste of her desserts.

So Skye, why are you so passionate about desserts?
I have such a sweet tooth and I live by the rule that 10% is for indulging in desserts.

Why did you decide to make the transition from a graphic designer to where you are now?Food has always been my passion. After I applied to Masterchef, I decided that I just wanted to give my best shot. I still do graphic design and I'm lucky that I do both now.

What's your advice for anyone who wants to enter Masterchef? Practice, practice, practice. Specialise in an area of food you love.

So what are some of the ingredients that you use in your desserts? I use the cardarnom which is a spice from Australia. It is used in chai tea and would go perfectly with green tea.

I couldn't help admiring how Skye combines various spices which makes her desserts divine. I loved how she combined the chopped oranges and brown sugar with her wattleseed and roasted hazelnut ice cream range plus the cardamom. It has this beautiful combination with citrus, spice and sweetness all in one.

Turkish delight

After a night off cooking, I was looking for something more exotic besides

the usual chicken and chips. I was craving for pizza but my friend said that she had gourmet pizza the previous night. As much as I was craving for pizza, I struggled to think about the next best option. My friend suggested that we head for some Turkish food. Mmmmmmm that sounds good, I thought.

As I stepped in, there was the wonderful Turkish aroma. I thought, this is it. I felt like sampling the different dishes like how the Lebanese do it in mezze style but I didn't want to end up overloading myself. I couldn't resist having the taboulleh since it was a classic middle-eastern salad. As soon as it entered into my mouth, I could taste the crunchiness of the parsley and mint which goes beautifully with the chopped tomato.

Next came the irresitible dips which I thought go hand-in-hand with the

salad. The pink one is the beetroot which had a fruity flavour. Then there was the orange one which was the most spicy as well as the classic hummus. I also loved having it with the Turkish pides which is a Turkish version of their pizza. The dough was crowned with flavoured sausages, herbs and cheese.

Not only was the food splendid but it was great value. The dips, pides and tabbouleh amounted to just over $20.00 which is equivalent to a whole pizza. Thirdly, it's a great place for anyone living around Sydney's upper north shore who is craving for middle-eastern food.

Sultan Turkish Pide & Kebabs
63 Pacific Hwy
Waitara
Ph: (02) 9489 1700

It's Heston!

"I'm Heston and I don't do food in a normal way" (Cheers and rounds of

applause). That pretty much sums up Heston Blumenthal's approach to food. Even though I wasn't familiar with Heston's approach to food, I was curious because he has a multisensory approach to food.

"True eating is a multisensory experience. In other words, it involves all the senses, depending on the surrounding weather and environment. For example, going to the French countryside and having a Mascadet". I could recall how tasting Malaysian dishes tasted better while I was holidaying in Malaysia with the humidity, spices, and of course, eating together as a family.

Interestingly, he comments on food back in his time when he was growing

up. "The 70s was the worst decade for food. Britain had the worst kind of food second to Finland...Olive oil was something to be purchased in the chemist, not in the supermarket". That made me feel grateful that we now have stuff that can be easily purchased from the supermarkets. I especially don't know where we would be without olive oil. We have come a long way in terms of food thanks to immigration.

Just thought I'd highlight some dishes which caught my eye and would love to try when I head to his Fat Duck restaurant.

Heston Blumenthal's mock turtle soup
I was impressed with how this dish reflects on Heston's fascination

with fairytales like Alice in Wonderland and historical receipes. Heston goes on about how the Mad Hatter in Alice dips his fob watch into his tea. At the Fat Duck, he made a fob watch from freeze-dried and concentrated stock and wrapped it in gold feck. When you pour hot water into the teapot, it dissolves into a beautiful brown liquid. This is served with mock turtle soup. So food can be quite theatrical.

Sounds of the sea
The idea of serving seafood with an ipod recording of the crashing waves

just blew me away. I was even more amazed at the ingredients he uses for make it look like sand, like tapioca, fried breadcrumbs, shrimps, oysters, etc. A clear example of how food is multisensory and that sound and eating can be combined.

Taste of Sydney

What a weekend it was! It seems we are blessed with our

beautiful weather which gives us room to hold fantastic outdoor food festivals like Taste Sydney. Within the fourhourly sessions, there were loads to see including the numerous cooking demos by well-known pastry chefs like Vincent Gadan, numerous signature dishes of some well-known restaurants including Peter Kuruvita's Flying Fish, Miguel Maestro's Aperitif, etc.



I couldn't resist the opportunity to check out Vincent

Gadan's demo of his version of an Apple Tartin at the Patisse stand. I just love checking out the different versions of apple tarts made by different chefs. In my mind, I was expecting the classic apple flan but he surprised us

all with his hemisphere-like puff pastry acting as a shell to the apple and caramel. It was interesting to see how he adds caramel to the diced apples, plus the geletin and vanilla bean. It gave a beautiful sweet, buttery smell that floated around the room. The cooking utensils like the silicon baking moulds also raised my attention since most of us use those made out of metal. I should note that tip down for next time I do baking. Oui chef!

Since I never eat Spanish food too often, I couldn't resist the opportunity to taste Miguel's Regal King Salmon Curado with Chilli and Star Anise. As soon as I tasted it, it just melted in my mouth. Never have I tasted salmon that good. The dill and caviar go beautifully and hand-in-hand with the steak salmon. One of the highlights of that day was Miguel showing me around and talking through his cuisine which I thought was very generous and kind of him. I also loved his churros con chocolate which tasted very crispy and crunchy. I liked it because the plain pastry itself wasn't dipped in cinnamon sugar which also wasn't necessary. The crunchiness of the churros without the cinnamon sugar does enough justice. Whilst eating, I couldn't help noticing Manu Feidel dancing around and singing.

Other dishes which I also savoured my appetite for and

tastebuds included Peter Kuruvita's barbecued prawns on a stick flavoured with black pepper, citrus and curry leaves. I also loved the peaches cooked as a sweet/savoury dish with chopped bacon and rocket. What a unique way to combine fruit and savoury ingredients.

Some sweets like Sweetness the Patiserrie appear so beautiful. I couldn't help admiring the marble-like textures of their sweets plus the heart-shapes. Other things I savoured included the sweet wines and fruity cocktails. By the end of the day, my stomach became alcoholic.

More pics from the event can be seen here

Sydney Cellar Door

Hey guys! Just finished the weekend of wine tasting at Hyde Park, Sydney. As a non-expert in wine tasting, I found it difficult to pick which wine brand or flavouring I was going to taste. There were a range of tastes, including the typical dry taste, fruity flavours and of course, the sweet wines which matches my sweet tooth.



As someone who is curious about the world of wine appreciation, I thought this

event was a great way to introduce people right in front of their doorstep unfamiliar with the wine world into wine appreciation, particularly when one doesn't have to travel all the way to the Hunter. I also couldn't help myself noticing the range of foods available for passbyers even though this is primarily a wine tasting event, including Thai dishes cooked on a paella pan and the famous Lebanese baklavas. Like most outdoor food events, I couldn't resist the aroma.

I must say that there were a few wines which caught my taste. This included

Windowrie's Verdelhol which had a tropical aftertaste alongside with its dry taste. I also loved Logan's Moscato which is a dessert wine that upholds the beautiful combination of sweetness and fizz. I have to admit that some wines had a rose aftertaste. Interesting combination.

More pics from last weekend's event can be seen here

South American festival at Bondi

Hey guys!

I know it's been a while since I did an update but now that I've got a laptop, I can write away on how awesome was that South American festival

was. I couldn't help not resisting those mouthwaterig churros, the long sugary donuts flavoured with chocolate or caramel. I can't help tasting the beautiful blend of cinnamon and sugar which melts in my mouth.



One of the food highlights was the Cuban salad. It has this beautiful

tangy combination of salt, black pepper and vinegar. I loved how the chickpeas and red capsicum go so well together. I have to say how this was a refreshing change to the usual green salads I have during the week.

Besides the food, the performances were eye catching, especially the brilliant combination of martial arts and acrobatics, known as capoeira.

Everytime I head to a Latin-American festival, I always tell myself that I have to watch it. I loved the beats playing as the performers make impressive moves.

Tea Zensations

Since no one has done a blog entry on tea sampling, I thought I'd be the first one to add a tea twist to it given that Chinese New Year celebrations are still going on at the moment. As sweltering as it was today, I couldn't resist the opportunity to get in touch with my culture I was brought up in. Since this was an indoor thing, I much preferred to do something like this where I'd be surrounded by tea fans and foodies, as opposed to dancing in the heat at an outdoor music festival. As I stepped in, I was awed and impressed by the range of clay and porcelein teapots displayed. Immediately, I knew that I was in the right place.


I couldn't wait to sample the different teas. I was surprised that there

were cold teas like the Hibiscus Blossom Tea which was a perfect summer thirst quencher. I couldn't help admiring the ruby red colour which could have been mistaken as a juice. What was even more perfect was the fact that we drank the tea in combination with eating steamed lightly-salted fresh soya beans. Gee, this is really healthy I thought.



Next came along the green tea Long Ching (Dragon Well) tea which comes

from Hangzhou. This is considered to be the most premnium green tea all around. The tea leaves are shaped like a flat sword which gives a cleansing nutty flavour and bitter aftertaste. I could always recall Raymond always smelling the teas and chewing the tea. This went beautifully when eating when buckwheat soup noodles.




Thirdly, there was the Milky Oolong which came from Taiwan. I tried to

emulate and learn how Raymond poured the tea in a cute little cylinder-shaped cup and placed the small bowl-shaped cup on top of the cylinder. He then places his thumb and 2nd finger and turns it upside town and rolls the cylinder in both palms while smelling it at the same time. I could smell and taste the sweet vanilla aroma.

Second last was the Pu-Erh (Vintage Black teas) which was presented as a cake form. I loved it how Raymond described the tea as being "deceptive because most people thought of it as being high in caffeine levels with its dark appearance than green tea leaves when it is actually milder than most green teas. This went perfectly with the assorted Dim Sims.





Then there was the bouquet tea which I could clearly describe it as having

a sea urchin and floral appearance. As I poured, it gave a lovely golden colour. During the numerous tea demos, I noticed how Raymond prepared one of the teas by cleansing the little cups and pouring the tea onto a clay teapot. He emphasised that a good clay teapot should have a lid that tightly seals the fitting. More shots from the session can be seen here.

Chinese New Year markets

I can't believe Chinese New Year has finally arrived! Here I was in Belmore Park across Eddy Ave. I was surrounded by traditional red lanterns hanging in the tree, numerous food and craft stalls, stage performances, cooking demos and more. Interstingly enough, some people were wearing red since red symbolises good luck and fortune especially at this time of the year. Besides the food, I couldn't help checking out the numerous performances happening throughout the day and the mainland Chinese art and craft stalls.



I loved noticing and tasting the variety of Chinese foods, including the

har gow (prawn dumplings), martarmek (Indonesian savoury pancakes filled with shallots, onion and chicken), satays, and Malaysian style sweetpancakes given the variety of stalls. Having tasted the martamek, I thought it was a refreshing change from the spring rolls which is typical of Chinese food. The outside felt like the crunchiness of spring rolls.

But there is more to the markets besides the food. Observing the folk art and the performances helped me to keep in touch with my culture. It raised my awareness of how rich in culture it is, artistically speaking. I personally reckon that these performances and folk art should be done at the Art Gallery of NSW if we are to promote and raise awareness on aspects of Chinese culture, especially for Chinese New Year. I admired the bamboo carvings which dictates scenes of ancient China, papercrafts, traditional Chinese paintings and woodblock printing, and the folk embroidery works on shoe soles. More pics from the markets can be seen here.

Oz day

Well wasn't it a day on our national day in Sydney with the sweltering heat, bbqs, pinicking, fireworks, outdoor gigs at The Rocks and djs playing at The Opera Bar? As much as I dreaded the heat, I couldn't help enjoying the company amongst friends at a cool and shady spot in The Domain along Macquarie St.

With the humidity, I entertained the idea of pinicking and sharing what we made to share. Besides my tomato and rocket bruschetta, there was also the finger sandwiches filled with lettuce and tuna, banana cake, crunchy vietnamese chicken salad and of course, the good old lamingtons from Thomas Dux Grocery.

Who could forget lamingtons on Oz day? What I loved about these lamingtons

is the denser texture of the sponge crowned with a thicker layer of chocolate icing and grated coconut unlike those found in other supermarkets.

With the djs and bands playing, I couldn't resist the opportunity to check out and shoot people having a ball dancing. I suppose if the music is great, people will dance no matter how hot it is. There were numerous

people tatooing themselves of the Aussie flag on their cheeks. I think its a celebration of our national pride and patriotic spirit. I get the thrill of photographing people dancing wildly with the music playing as it helps me get into it. I couldn't go pass without noticing people wrapping the Aussie flag round their shoulders.

As humid as it was, we couldn't resist the opportunity to watch the fireworks. While I would have loved to have moved closer to where the boats were sailing, I managed to catch some dreamy looking shots of the fireworks.

Since the banana cake and my tomato and rocket bruschetta were a hit, I thought I'd share the receipe.


Banana cake

This is the most rich and moist banana cake out there without the need of

an electric mixer.

Ingredients
4 ripe mashed bananas
1 1/2 cups self-raising flour
1/2 butter melted
3/4 cup caster sugar
2 eggs beaten
1 teaspoon baking soda
1 teaspoon vanilla essence
Pinch of salt

Directions
1. Preheat oven to 180 degrees.
2. Combine mashed bananas with butter in mixing bowl.
4. Pour in sugar, baking soda, salt and mix.
5. Mix in the flour.
6. Pour mixture in the pan lined with baking paper.
7. Bake for an hour and let it cool prior to removing from pan.


Tomato and rocket bruschetta
A perfect salad on its own or of course, with bruschetta. This salad

can be made ahead of time if called for a pinic at short notice.

Ingredients
Grated mozzarella cheese
250g cherry tomatoes halved
4 tablespoons of extra virgin olive oil
1 bruschetta or ciabatta loaf (toasted optional)
50g wild rocket
Sea salt and freshly ground black pepper
Balsamic vinegar to serve

Directions
1. Pour the mozzarella and tomatoes in a large bowl.
2. Add olive oil and add plenty of salt and pepper. I use the grinder.
3. Cover and leave to marinate for 1-2 hours.
4. Serve with sliced bread and serve with balsamic vinegar.

Shanghai noon

Even in the midst of summer, nothing stops me from craving a solid shanghainese meal, consisting of meat wrapped in pastry. As I arrive in New Shanghai in Lemon Grove Shopping Centre, Chatswood, I observe through

the window the row of chefs busily moulding and rolling the pastry and slabs of meat. I could smell the distinct and undescribable Shanghai flavours.

I couldn't resist the pork buns and dumplings, since this is what most Shanghai food is famous for. Most Shanghai food is wheat-based. I also adore those pan fried buns and biting into them with a hint of fresh chilli. However, if you're someone who's weight conscious especially after the new year, then the steamed pork dumplings and soup dumplings (won ton soup) are the way to go.

Another dish I'm unable to resist is the vegetarian fried rice with fried pork. I also love the fried Shanghai noodles crowned with sliced meat and spring onions.

If you are feeling ravenous after a long swim or workout, this is the place to go which will leave you feeling satisfied.

There are two New Shanghai restaurants in Chatswood.

Chatswood Chase
345 Victoria Ave
Lower Ground Floor

Lemon Grove Shopping Centre
427-441 Victoria Ave
Shop 20