Whirlwind to Sydney in 36 hours

Question: What do you do when you are in Sydney?

Answer: EAT, visit some friends, go to the Sydney harbor, Bondi Beach…

Question: What do you do when you are in Sydney, and you have been there a few times before?

Answer:  EAT, you can still visit your friends, I guess…

Question: What do you do when you are in Sydney, you have been there a few times before and this time you are there for 36 hours only?

Answer: Oh, that leaves only eating!

Question: Where then can I find something good to eat in Sydney?

Answer: Go to these places!!


The first thing to draw your eyes in this patisserie is the trays of delicately constructed slices of cakes- watermelon cakes in particular. Topped with strawberries and edible flowers this dessert is just heavenly freshness! There is a generous slice of watermelon in the middle, but the layers of evenly spread almond meal help to absorb the moisture and stop the watermelon from making the whole cake soggy.

Newtown is an interesting neighbourhoods, the beating heart of Sydney’s bohemian arts scene. Do spend some time exploring the local art galleries and street art murals afterwards.

Black Star Pastry Newtown: 277 Australia St, Newtown NSW 2042

A must-go whenever I’m in town! While oyster is a popular choice for many, I had my heart stolen by the scampi sashimi long ago. Originated from NZ, the scampi is slit down the center which allows you to easily split the crustacean into halves and pull out the sweet and buttery flesh that literally melts away in one’s mouth. Absolutely divine!

Sydney Fish Market: Bank St & Pyrmont Bridge Road, Sydney NSW 2009

dsc_0438

My favorite hotcakes in the whole wide world. Period.

bills: 359 Crown St, Surry Hills NSW 2010

DSC_0859.jpg

Instead of macarons, these colorful babies are called zumbarons here. The name may be different but they taste as good- light and crisp with a gooey center, just the way they should be.

p.s. glad to see more and more zumbo stores, not just in Sydney, but across the entire Australia!

Zumbo Patisserie: 296 Darling St, Balmain NSW 2041

dsc_0456

dsc_0460

Warning: Contains Outrageously Good Doughnuts

A rapidly growing doughnut chain, Australians’ equivalent of Krispy Kreme that sells yummy, funky and not so little doughnuts!! I love the quirky little names they give to each of them. Love At First Bite is my personal favorite — a doughnut covered in cinnamon sugar and filled with half a bottle of Nutella.

Doughnut Time: 500 George St, Sydney NSW 2000

dsc_0451

A rarity: Sydney when it drizzles. The city keeps surprising me in one way or the other.

Advertisements

Baked Oysters with Miso-Mayonnaise

I am a real party animal, house parties, to be exact. Nothing beats sharing hearty laughs and intimate conversation with your closest friends in a cozy environment. The truth is, I approach house parties with the same mix of excitement and apprehension you might feel before a first date—what if my home looks messy? What if I get an elaborate menu planned, and then they cancel at the last minute? And obviously you don’t want to look like you’re trying too hard… To ease off the pressure of hosting a house party, every hostess should have a few quick, easy recipes up her sleeve for any event on the calendar.

Made this very simple dish with the leftover miso from last week, this serves as a great snack or party appetizer, taking next to no time or effort to do. Add this dish to your arsenal and you won’t regret it, I promise!

dsc_0551


Ingredients:

  • ½ Dozen oysters
  • ¼ Onion (minced)
  • 1 cup Japanese mayonnaise
  • 1 tablespoon miso
  • 1 teaspoon butter
  • Paprika (for garnishing)

Directions:

  1. Preheat oven to 180 deg C.
  2. In a small bowl, combine the miso and mayonnaise into a smooth paste; set aside.
  3. Heat up butter in a small skillet over medium heat. When the oil is shimmering, sauté the minced onion until they turn transparent.
  4. Divide the onion evenly into shells and top off thickly with the miso-mayonnaise mixture, make sure to completely cover everything in the shell with the mixture.
  5. Place oysters in the oven on the top rack and bake for 20-25 minutes. The tops should be a nice dark brown when done.
  6. Remove oysters from the oven, garnish with paprika and serve!

 

Sous Vide Miso Maple Salmon

Happy New Year!

The beginning of a year is always a good time for me to review my resolutions and take stock of what I have done over the past year. In 2016, I ditched Korean fried chicken for the Chairman’s smoked pigeons, feasted on numerous macarons and cupcakes, and let countless meals go cold in the search of photographic perfection. As I loosen my belt and take a look at the culinary fads that flooded my social media feeds in the past year, including superfood sensation (kale chips? really?), sweet-savory creations and an array of pimped up ice-cream sundaes crowned with egglettes, I wonder how many of these gourmet trends can stay in the scene.

2016 was also a year for upgrading my kitchen gadgets- I owned my very first sous vide machine!! Sous vide cooking was developed in the mid–1970s by chef Georges Pralus at the Michelin Three-Star Restaurant, Troisgros, in Roanne (still remember this place?) initially as a means of cooking delicate foie gras. In the last two decades, sous vide cooking has become the secret of top chefs at major restaurants around the world. This alternative method of cooking promises incredibly succulent meats without having to worry about overcooking, charring, timing. Unlike the aforementioned culinary fads, I’m sure this gadget will be something I swear by for the years to come.


Ingredients (2 servings)

  • 12-ounce skinless salmon fillet
  • 1/4 cup miso paste
  • 2 tablespoons mirin
  • 1 tablespoon maple syrup

Directions:

  1. Set the water bath to 104ºF (40ºC).
  2. Place the salmon in a large zipper lock bag. Add the miso, mirin, and maple syrup. Seal the bag tightly.
  3. Place the bag in the water bath and set the timer for 30 minutes.
  4. When the timer goes off, gently remove the salmon from the bag and discard any remaining cooking liquid.
  5. Heat up oil in a non-stick skillet over high heat. When the oil is shimmering, add the salmon and sear until well-browned on top and bottom, about 1 minute total.