The Daniel O’Connell, North Adelaide

04 Jun
June 4, 2014

I first met Phil Whitmarsh, Head Chef at The Daniel O’Connell, what seems like eons ago. We met through the twitterverse, as you do. He started following me, and I reciprocated. I was quite flattered that a UK chef would bother following a humble Sydney blogger. Then one morning I received a tweet asking me where’s the best place to have breakfast in Kings Cross, he was visiting Sydney.

Mind you, this was either a Saturday or Sunday morning, and by the time I saw Phil’s tweet (I sleep in on the weekends), he had surely finished up with breakfast and most probably lunch as well. To add to that, I probably hadn’t eaten breakfast in the Cross for at least a decade. The last time would have been at the end of a very good night out, and along the lines of a kebab. In any case I tweeted off some suggestions, which I had on good advice were excellent choices, and Phil seemed happy.

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Corn Fritters with Tomato Relish

23 May
May 23, 2014

On the weekends I tend to head to the local farmers’ market to pick up fruit and vegetables for the coming week.  There is no plan, it is a case of seeing what is in season and what inspires me.  I tend to devise my weeks’ menu on what goodies I have purchased.

Ears of corn are an item I always pick up.  It always seems fresher, more vibrant and tastes better from the markets.  We enjoy eating corn quite a bit.  Whole ears will be barbequed, and I love it grilled Japanese style.

Even though I love my fresh corn, corn kernels are something that I do keep in the freezer for emergency cooking.  I have even been know to have a tin or two in the cupboard.

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All Good Things Eatery, Kingsgrove

19 May
May 19, 2014

Who would of thought there was a pretty cool little café in Kingsgrove.  Actually it isn’t too little, All Good Things is quite large and expansive.  Light industrial feel with high ceilings, exposed brickwork, modern lighting, wood and metal.

All Good Things opened its doors November last year and has been doing a swinging trade ever since.  Owners Phillip and Simon Lakis (brothers) have definitely made their mark on the neighbourhood and its surrounds.  They make as much as possible in house.  This includes making their own preserves, pickles, peanut butter, yoghurt, cheese and butter.  You will see the pickles lining the shelf above the large central communal table.

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Australian BBQ Prawns

15 May
May 15, 2014

Winter hasn’t quite hit us Sydney siders yet, still a couple of more weeks to go. At the moment if the sun is out, days are still very pleasant, and I haven’t been put off braving the outdoors for a good barbeque yet.

Of course if you live in Northern Australia, it never gets cold. In fact the wet season is over and it’s perfect barbeque time. Plus my American friends are just clawing their way out of a pretty cold and miserable winter.

Really, it’s the perfect time for everyone to barbeque!

No, I’m not touting some new barbeque range, my love of barbequing is pure and untainted. I’m one happy girl sitting outside, glass of wine in hand, engaging in good conversation, whilst the smells of what’s to come wafts through my nostrils. Dishes cooked on the barbeque always seem to have their flavours heightened. It really is one of the most relaxing ways to enjoy a meal with your nearest and dearest.

Usually when I throw a prawn on the barbie, they have been marinating in something inspired by South East Asian flavours. Usually a good dose of chili, ginger and sometimes garlic makes an appearance. This time I wanted to prepare my prawns as Australian as I could. Read more →

Toriba, Shinjuku, Tokyo

14 May
May 14, 2014

A good friend of mine has a theory about restaurants in Tokyo.  They are better in the basement.  If in doubt, head down the stairs, and you can’t go wrong.

Toriba ShinjukuI was in Shinjuku for a little bit of camera shopping.  If you are ever in Tokyo and wanting to pick up some camera gear or a fantastic secondhand camera, Map Camera is the place to head.  You will pick up a good as new bargain.  After indulging in the purchase of a new camera and a few lenses, an appetite had been worked up.  Spending money can do that to you.  It had only hit 12pm, but it was definitely time for lunch. Read more →

Zucchini Flower Fritters

13 May
May 13, 2014

To say that I love cooking with zucchini flowers is probably a little bit of an understatement. It wasn’t too long ago that I shared another zucchini flower recipe with you, where the flowers are stuffed with cheese, wrapped in prosciutto and baked.

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At Your Table

12 May
May 12, 2014

At first glance it may appear that At Your Table is just another catering service. They’re a lot more than that, they fill a void, the void between a caterer and eating out at a fine dining restaurant.

At Your Table is what you would refer to as a personal chef service.   Where a chef comes to you and creates an exquisite multi course meal for you and your guests.

I am a pretty good cook and really do love to entertain at home. Over the years I have become craftier and craftier at ways I can spend more time with my guests and less time in the kitchen. No matter how well prepared I am, how much is prepped beforehand, I am generally kitchen bound a fair amount of the time. Which means when everyone else is enjoying a glass of bubbles I am pretending to be Peter Gilmore.

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Moon Park, Redfern

07 May
May 7, 2014

Move over Thai and Japanese food, Korean cuisine is moving onward and upwards along the streets of Sydney.  Cheap and cheerful KFC (not Colonial Sanders’, but Korean Fried Chicken), Korean BBQ, bibimbap and bulgolgi are loved by Sydney diners, but there really hasn’t been any upmarket Korean food around.  Well, that is until now, hello Moon Park!

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Deep Fried Chicken Necks

05 May
May 5, 2014

A few of you may have read the title of this post and simple said ‘why Sara, why oh why?’ I know my mother will have.  Why deep-fried chicken necks of all things?  Surely there are nicer parts of the bird to fry to crunchy goodness?  Well yes, there are as I discovered, but you have to experiment and play, or you will never know what brilliance may happen.

Using chicken necks in this manner falls in to my no waste, head to tail ethics of eating an animal.  My thought was that this would give the often discarded chicken neck, another role in life.  Besides being used in the making of stock, or some people (I believe), give them to their cats to chow down on.  They are also an incredibly reasonable part of the chicken to purchase, a dollar or two a kilo.

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Simple Cashew Satay Sauce

01 May
May 1, 2014

This sauce was born from having a large packet of raw cashew nuts in my pantry.  Originally purchased to make a raw carrot cake, which in the end turned into quite tasty chocolate chip balls.

I was out of sweet chili sauce and wanted to make something to dip my deep fried chicken necks in (recipe to come).  Therefore with a quick look in the cupboard and fridge, plus being inflicted with a severe case of the laziness bug, this sauce resulted.

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