It’s Halloween Eve… Booooo
Here is my second Halloween treat. I was originally going to make some red velvet cupcakes with a cream cheese frosting but I completely forgot and I didn’t have the correct ingredients at home. I wanted to make something quick and easy. Cookie dough is pretty simple so I made some double chocolate chip fudge cookies.
It’s Halloween Eve… Booooo
What do you do when your macarons go horribly wrong? You make them into Halloween treats that what.. Ever since my macaron post I have been making them and they have been perfect. Pretty feet, different colours and so many flavours. Up until Saturday. I made them with exactly the same recipe, measured everything twice and let them dry.
As a little girl all I wanted to do was cook with my mum. She would often give me a bowl or a pan with some food so I can pretend to cook with her. This was always a great bonding experience between my mum and I.
I think getting kids in the kitchen at a young age not only teaches them about nutrition but it also teaches them how to use their taste buds. Although I don't have kids of my own I do have a nephew. He loves to watch his mum and dad cook and even tries to help with the washing up at the tender age of 2.
With the success of Masterchef Australia, a range of products have been created for the little ones. Masterchef was not only popular with the adults, it was extremely popular with the kids too. These products will be available at Myer, Target, Big W and K-Mart in Mid November, just in time for Christmas.
Apron and Chef’s Hat RRP: $19.99. Available at Target, Kmart, Myer and Big W from Mid-November. (Recommended for kids aged 3-15 years)
Junior MasterChef Rice Kit RRP: $29.99. Also comes with 4 recipe cards. Available at Target, Kmart, Myer and Big W from Mid-November. (Recommended for kids aged 3-15 years)
Junior MasterChef Cookie Kit RRP: $29.99. Also comes with 4 recipe cards. Available at Target, Kmart, Myer and Big W from Mid-November. (Recommended for kids aged 3-15 years)
Junior MasterChef Cake Kit RRP: $39.99. Also comes with 4 recipe cards. Available at Target, Kmart, Myer and Big W from Mid-November. (Recommended for kids aged 3-15 years)
My personal favourite is the Cupcake and the Rice Kit. Its just so darn cute. I want it for myself. If you have any questions regarding the Junior MasterChef range of products, feel free to email me at email@example.com
A few months ago I did a post on the Miracle Fruit. What is a Miracle Fruit? A miracle fruit is otherwise known as the Miracle Berry. It basically changes how your taste buds react to sour and bitter foods. So lemons are suddenly sweet and beer ends up tasting like chocolate.
On the way to work one day, I suddenly remembered the Miracle Frooties. I picked up some golden kiwi fruit, oranges, strawberries, lemons and limes. I was a bit nervous about the whole experience so I wanted to make sure that what we were about to taste wasn’t too drastic.
I started handing out the Miracle Frootie (only half per person). We all put it in our mouth and it pretty much tasted like cardboard. There was a stage where I just wanted to throw it out. It was a weird texture and I was glad when it was all dissolved.
Everyone grabbed some fruit and started tasting. The lemons were so sweet. It was like I was eating lemon flavoured lollies. The limes were the same. I just couldn’t believe that a small tablet can suddenly play tricks with my taste buds. The strawberries were amazing. It was like I was eating strawberry flavoured sugar. The only thing that didn’t impress me was the golden kiwi fruit. I thought the flavour would intensify. It was basically the same.
When I was getting feedback from the gang they all told me that they thought it was a little odd. Some were excited and some were not. The photos I took basically show their reactions.
Thanks to Nasreen, Michelle, Alina, Cathrine, Tahlia, Grant, Saliha, Karyn and Stacie for joining me on the flavour trip. It was lots of fun.
I will definitely do it again. Maybe next time I will try things like chilli sauce or even brussels sprouts. I hate brussels sprouts. I’ve tried it in so many ways and I still can’t stand them.
If you are interested in having your own Flavour Tripping Party you can purchase Miracle Frooties from http://www.miraclefrooties.com.au/
Going to new restaurants and trying new cuisine is always such an exciting adventure. On this particular Saturday we decided that Korean was the pick for dinner. We went to a little restaurant called Doo Ri. This was a recommendation from my cousin’s friend who says that it is one of the best Korean restaurants.
The restaurant is located right across Strathfield station which is very convenient on weekdays if you are coming after work to meet some friends for dinner. The owner of the restaurant was so helpful. She came up to us and asked if it was our first time to her restaurant and suggested what we should order.
We ended up ordering the Combination BBQ set (52.00) and the Combination Seafood Casserole with Vegetables ($40.00). Along with the 2 orders they gave us some sides to go with the BBQ meat. The sides were potatoes with sweet chilli sauce, deep fried vegetable balls, kimchi and potato noodles with vegetables.
I tried the lychee ice tea which was fantastic. I recommend a glass of this. Its really good.
The Combination BBQ set came out with thin slices beef and pork. There was also chicken and some beef bulgogi. The meat cooked in no time. The beef bulgogi was so soft. The thin slices of pork were crispy and the chicken had a bit of spice which was a great match with the crispy lettuce leaves that we got with the meal.
The casserole was delicious. It was full of soft baby octopus, fish pieces, mussels, crab and prawns. The soup was full of flavour.
I will definitely go to Doo Ri again. It is one of the best Korean Restaurants that I have been to.
Shop 136 - 137
Ok so I know to some people I may sound a little odd. I have been a big fan of macarons since I first had one at Lindt which they actually call Delice. I have always wanted to make my own but it just seemed so difficult. Letting the egg whites age, making sure you let the macarons sit to form a skin. Yadda yadda yadda. I just didnt have the time to do all that. However there was a day where I had all the ingredients in front of me and I tried it out only to fail miserably. From that day I gave up my dreams of making the perfect macaron.
- Honey and Vanilla Chai Macarons by Ellie from Almost Bourdain
Catching up with Elz and Chris is always fun. We decided that we were going to go to Chat Thai. I rang to make a booking but the first available was for 9pm. I remember a restaurant that Lorraine from Not Quite Nigella went to called Azuma Kushiyaki. I remember this post well because she saw Tetsuya there. So I rang them and asked if they had a booking available for 6pm that night. The girl on the phone was very helpful and I instantly got a good feeling about this place.
We walked in to a group of waitresses with smiles on their faces. They immediately showed us to our table. Chris, who normally does the ordering for us went straight for the menu.
Free range spatchcock platter (grilled thigh, breast fillet, mini drumsticks and karaage deep fried wings $16.80). The grilled thigh was my favourite. It was seasoned with soy and butter. Simple but delicious.
Wagyu Karamiso $15.00. This was described as spicy but it was just right for me. It was full of flavour. The beef pieces in the soup were soft and it also had a few quail eggs which are one of my favourites.
Soft shell crab tempura $15.00. We were very lucky, the crab was pretty big and it was so sweet.
Seared Tuna salad served with ponzu vinaigrette $15.00. This is one of Azuma's signature dished. It was featured on Food Safari.
Beef carpaccio $25.00. I don't really like raw beef, but I tried it. It was ok. Chris and Elz liked it.
Azuma Kushiyaki is a gem. If you want to try food that you would normally find in Izakaya's in Japan this is the place to go. They have small dishes as well as the traditional Japanese fair. The prices are reasonable and the service is excellent.
Liz from Haystac sent me some Blu Gourmet Pearl Couscous to try. Gourmet Pearl Couscous is made out of 100% hard wheat and then toasted to give it a nutty flavour. It’s a great source of protein and has a low GI (Glycemic Index). One of the best things about Pearl Couscous is that you can eat it hot or cold. It’s a side dish as well as a main meal and cooks in 10 minutes.
1 cup gourmet pearl couscous
1 ¼ cups of vegetable stock
1 small onion
5 small prawns (marinated this in lemon juice, parsley, dill, thyme, olive oil and garlic)
1 small mango
1 Lebanese cucumber
Salt & Pepper
Splash to Tabasco
In a frying pan cook prawns. This should only take a couple of minutes.
Serve pearl couscous with prawns on top and a side of salsa.
To make the salsa dice mango, tomato and cucumber. Season with a pinch of salt & pepper and some Tabasco.
If you would like more information regarding Blu Gourmet Pearl Couscous go to http://www.blu.net.au/
My Aunt just recently came out of hospital. I decided that since she didn't get to properly celebrate her birthday that I would book a table at Waqu. A few friends have told me about it and they all said positive things about the service and the food.
The only booking available was for 6pm and out by 7:30pm. We got there and it was pouring with rain. It's not very pleasant being out when it's raining. Especially when the rain resembles that of being in a car wash.
We all had the Waqu five course spring menu. This is $55.00 per person and available from 01/09/09 to 30/11/09.
Course 1 was the Amuse which was spicy soft shell crab taco, sweet corn vichyssoise with a crystal bay prawn pincho, kabayaki roasted eel fillet on sushi rice and agedashi taro potato fritter with sweet sesame spinach.
The soft shell crab was gorgeous. It was melt in the mouth goodness. The sweet corn vichyssoise was light and the bay prawn pincho included a few tiny squares of melon which worked well. The roasted eel had a smokey flavour and it was sticky sweet. The taro potato fritter was crispy on the outside and super soft in the middle.
Course 2 was Sashimi. It was a cured ocean trout with 3 condiments. There was a soy balsamic jelly, ikura caviar and tropical fruits nouve. Along with this there was an ocean trout tartare with sour cream espuma.
The ocean trout tartare was lovely. I wish there was more on the plate. The cured ocean trout was salty, but the salty trout worked very well with all the condiments. It was almost a perfect match.
Course 3 was Entrée. I along with my cousin Lance chose the braised wagyu beef cheek, lightly fried eggplant with a creamy yaki-imo potato puree. The beef cheeks were soft and gelatinous. It was perfectly seasoned.
My Aunt and cousin Lia had the scallop gyoza ravioli. It had 2 large plump oysters that were so delicious. I had food envy and just wanted to devour into it.
Course 4 My Aunt and I chose lamb cooked two ways. It was a roasted rack of lamb with red wine sauce and braised lamb shoulder with a ginger foam. The braised lamb was great. It was soft and very moist. The rack of lamb piece that I got had a lot of fat. It was a very strong taste but the ginger foam took that strong taste away.
Lance had the hoji roasted duck. The duck came with a passion fruit and mango dip. It also had a beetroot puree and dengaku daikon rash. I had a little taste of the duck. It was soft and well infused. It was a little pink for me though.
Lia had the grilled miso marinated cod fillet with sakura sauce and five Japanese grain risotto. I didn’t taste this but Lia loved it.
The final course is the dessert. It was rich bitter sweet Belgium chocolate ice cream, white chocolate cheese cake and a strawberry panacotta. The ice cream was more like a gelato. It was very light. The panacotta had its signature wobble and was so delicious. The cheesecake was my favourite. It was a small portion but full of flavour. It had a soy powder on top which made it even better.
Crows Nest NSW 2065
Phone Number 02 9906 7736