Parap Village Markets, Darwin, NT

06 Mar
March 6, 2014

I do love venturing to local markets.  There you get a true sense of the locals.  Unless of course they are ‘tourist’ markets, where you face with a plethora of overpriced trinkets.

Ever since I first dreamed of visiting Darwin and the Northern Territory, and that is quite a long time, I have wanted to visit the Mindil markets.  Guess what?  I didn’t do my research very well, which meant our visit was two weeks shy of the markets opening for the season.  The gorgeous beach night markets open on the last Thursday in April and run through until the last Thursday in October.

The hunt was on for some other markets to visit while we holidayed in the top end.  It was through reading about Yusuke Fukuda and his Darwin famous ramen, that we visited Parap Village Markets.

Yusuke Fukuda Read more →

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Abolu Pankukas (Latvian Apple Pancakes)

06 Mar
March 6, 2014

Latvians love pancakes, apples are also very popular in cooking.  Thin pancakes filled with cottage cheese or thicker varieties made with potato, and in this case, apple.

Aussies, like Latvians, love their apples.  More than one in five Aussie adults live by the old adage of eating an apple a day.

We grow 12 varieties of apples in Australia.  This means that there will be an apple variety in season throughout the year.  At the moment Royal Gala and Jonathon apples are in season.

Gala Apples Read more →

Double Roasters, Marrickville

05 Mar
March 5, 2014

Confession, I have become a coffee snob.  I don’t blame myself at all, mind you.  I blame all these wonderful little cafes that roast their own beans, and boutique roasters popping up all over Sydney.  My snobbery is their fault completely.

I am slowly making my way around town and trying some very good cups indeed.  It has come to the point that my coffee pod machine at home isn’t satisfying me any more.  I am seriously thinking of buying a real machine in order to buy some beans to take home from the various places I visit.  Next you will be reading about me taking a barista course.

Double Roasters Coffee Read more →

Baked Stuffed Zucchini Flowers

04 Mar
March 4, 2014

I do love zucchini flowers.  Not only are they a large beautiful flower, but also edible.   My favourite way to eat these golden beauties is stuffed.  They can be filled with all sorts of ingredients, but the most common, and probably most loved, is cheese.

Once they have been stuffed you can either deep fry or bake them.  Deep frying always wins my vote.  The stuffed zucchini flowers dipped in a light batter and fried until golden.  You crunch through the crisp petals to be greeted with an explosion of warm cheese filling.

baked stuffed zucchini flowers Read more →

Nomad, Surry Hills

03 Mar
March 3, 2014

After a morning of discovery in Haberfield with Maeve O’Meara you wouldn’t think we would be hungry.  Trust me, its hard work exploring your own town.  Sydney has so many delicious places to eat, that a quick lunch before continuing our adventure was needed.

Nomad opened late last year and is a pretty cool addition to a busy Sydney food scene.  It’s a cellar door in the city with great food co-owned and operated by Rebecca Littlemore and Al Yazbek.   Head chef Nathan Sasi is passionate about local produce and presents this to customers in a way that lets it shine.

Nomad Surry Hills Read more →

Krinklewood Biodynamic Vineyard

02 Mar
March 2, 2014

What is Biodynamic Wine Making?

Organic and sustainable wine making, I know the terms, understand the philosophies behind the practices.  Biodynamic?  I wasn’t one hundred percent sure what that was all about until I met Rod Windrim of Krinklewood Wines.

To understand how a biodynamic vineyard works you must understand the principles behind organic and sustainable vineyards.  For those that are up with the lingo please bear with me for a paragraph or two.

Krinklewood Biodynamic Vineyard Read more →

Japanese Style Grilled Corn

01 Mar
March 1, 2014

There’s this guy, he isn’t always there, but I have come across him a couple of times on the weekend when visiting Asakusa.  He fills the air close to the temple with the smell of delicious grilled corn.  I love the smell.  I always smile when I break through the crowds that are shopping in the concourse, and a whiff of grilling corn enters my nostrils.

Grilled Corn Read more →

Haberfield, 2045

26 Feb
February 26, 2014

Many feel that Leichardt is the little Italy of Sydney, but they would be wrong.  Sydney’s true little Italy is Haberfield.

You may have read recently about my hidden bar exploration of Sydney, which was arranged by Destination NSW.  This was but the tip of the iceberg of discovering my hometown with Nicole from Bitten by the Travel Bug.

I was asked what suburb I would like to get to know better.  Instantly Haberfield came to mind.  By the powers that be, and in this case the powers of Destination NSW, Nicole and I found ourselves on a private tour of Haberfield.

Vespa Haberfield Read more →

Tori Karaage

24 Feb
February 24, 2014

What is Tori Karaage?  The most delicious Japanese fried chicken (JFC), that’s what it is.

Like a number of Japanese recipes, Tori Karaage is relatively simple to make.  Only a handful of ingredients used, with the most complicated stage being the frying.  I say that due to having met quite a few people that are afraid of frying.  Don’t be, invest in an oil splatter screen and make sure the ingredients you are frying are as dry as possible.  It is water/moisture that will make your oil splatter.

Kara age Reicpe

Read more →

Japanese Rice Soup

19 Feb
February 19, 2014

I have the flu.  I feel terrible.  I want to curl up into a ball and sleep for 24 hours.  Sadly that isn’t going to happen.  I am way too busy right now.

I was going to share my kareage recipe with you, but I am feeling sookie and instead sharing this soup recipe.  This soup is a pure comfort soup, a soup that gives you a hug from the inside.

Rice Soup

Josh calls it gruel.  I am sure that Oliver would be quite happy if a bowl was served up to him and I’m sure those famous words would be uttered “please sir, may I have some more?”

He may be right in calling it gruel, but if gruel it is, then it is mighty tasty and satisfying.  It reminds me of Chinese congee. Read more →

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