A new macaron place, Cafe Cre Asion, hits the streets of Sydney and I wanted to see what all the fuss was about. There are some interesting flavours which change at least every week. Check it out before the rest of Sydney catches onto it.
Chewy dumplings filled with a sweet black sesame paste and served with a ginger syrup.
I review the revised South East Asian Food cookbook and cook up a comforting Vietnamese pork belly braise with eggs.
Myself and 2 fellow Viet food bloggers had a “Che Off”. Che is a term used to describe Vietnamese dessert. I decided to make a sweet corn pudding that brings back childhood memories.
After 18 years of service, Perama dishes out some of their best dishes for a final encore performance before closing down. David Tsirekas, chef and owner of Perama will be opening a new Greek restaurant and bar in Westfield Sydney mid-Aug 2011.
Cheap and tasty food is hard to come by but New Shanghai ticks both those boxes.
Super tender ossobuco that is slow cooked for hours simply falls apart with the nudge of a fork. Perfect comfort food for Winter.
Seeking inspiration from a tart I had at Black Star Pastry. Buttery and crumbly pastry shell is filled with a luscious vanilla bean and cinnamon poached pear puree and topped with a simple but morish crumble mixture.
A soft and dense cake packed with chocolate and green tea. The bitterness of the matcha is toned down by the sweetness of the chocolate and the addition of the vanilla bean chantilly cream.
I love recreating desserts into other forms. This s’more slice was made out of inspiration from a cookbook and it was a hit with everyone who tried it. Soft pillowy vanilla bean marshmallow, chocolate and buttery & crumbly biscuit base. Can it get any better than that?
