Treat 70: Where is the sauce?

I’m sorry. I know actions speak louder than words and my blogging has been few and far between. I actually thought I hadn’t written in six months so I was relieved to find out my last blog entry was in December last year. Ok so it’s been awhile. Hopefully it was worth the wait because my first blog entry for 2014 takes a different direction. Yes I have been trying more in the kitchen (not that you know because I haven’t been writing about them) but now I am stepping it up a notch. Today’s blog is my first quasi interview style with a celebrity chef. Chefs are the new rock star in my humble opinion. The hospitality industry may also share the sex, drugs and rock roll (chefs can be musical too) that of a rock star previously without the claim to fame. Now people can rattle off what chef owns what restaurant or what show they are on or what produce is recommended. It’s almost the opposite of what Shakespeare said, ‘If music be the food of love play on’ (thanks Berkeleouw Paddington book store MC for the quote suggestion). Food is the new music. Chefs are treated like rock stars. Once hidden in the kitchen they are now given a spotlight or in Manu’s case, a prime time TV show. Yes the first blog in 2014 is my musings of meeting Manu. His new book French for Everyone, is his attempts to show Australia how the French eat everyday. Yes there’s the long arduous recipes that make you feel like you need to go to Le Cordon Bleu to master. However, he made a very good point. You don’t eat beef bourguignon, coq di vin and confit duck 365 days a year. But those special occasions you do…wow. So I like this concept of bringing the French cuisine into your daily routine even if it’s a simply marinated sardine (I love sardines it’s true, I’m my father’s daughter after all), the humble burger with a twist or crepes with chocolate sauce and banana. I actually have family living in France with cute 7 year old cousins who don’t speak English yet I can understand their princess stories. Both my uncle and aunty work full time and don’t have time or I’ll be honest technique to have a fancy French meal on the table. I remember when I was 19, my first time in Europe and we enjoyed a 9 course dinner to bring in the New Year. Each course wasn’t a rich and creamy dish to put you in a food coma. From a simple serve of smoked salmon to my first taste of foie gras (took me forever in Google to find the spelling), it’s the little pleasures that make a full experience and stomach. How did Manu end up in Australia? After 8 years in London having only arrived there with a backpack and 300 pounds, his move to Australia at the age of 26 was quite similar with a backpack and $700 in his pocket. How does a chef go from a kitchen to TV land? (Those were my words). He said it was by watching a man kiss a fish on TV. It definitely wasn’t Huey, Manu made that very clear. It was actually Rex Hunt. Manu said that he was confused as to why Rex would catch amazing fish but never cook it. He went so far as emailing Rex Hunt and offering his services. Good old Rex declined, his show was about fishing and not cooking. That ignited Manu’s interest in TV. Eventually the Ready Steady Cook producers came knocking on his door to audition. He thought he blew it and was quite honest with the producer. His honest approach and let’s face it charm were a ‘marriage made in heaven’ for TV. I couldn’t help myself there. What else did Manu have to offer us? His charm. He was quite honest and smooth in his answers and in being honest he actually said he couldn’t answer some MKR questions. Fair enough, he knows the winners, he wants to keep a job. So where’s the sauce? The gossip? Any scandal? I perhaps might have alluded to that by asking him if he plays on his twitter a lot. It came out wrong but what I meant to ask was actually a savvy social media marketing question that could appear in Mumbrella but ended up being a possible GQ question for the Miranda Kerr interview. The reason why I asked about Twitter is that the hashtag #MKR constantly trends and I wanted to know how Manu used it. For example, MKR judge Colin Fassnidge uses Twitter to sell full pigs and to source produce. His answer to my question (again I appreciate his honesty) is that he does tweet but he also has a ghost writer aka personal assistant. My friend Lisa also tried to get some juicy gossip out of him. Do people in his life get intimidated to cook for him? The answer was no. He said his fiance is an amazing cook. No scandal there. Just reemphasises the saying that a way to man’s heart is through his stomach. All in all Manu loves food, food makes you happy and happiness is the point of life. Right?

My first quasi-interview (I asked him a couple questions so it counts)

My first quasi-interview (I asked him a couple questions so it counts)

Recipe #3: Merry (belated) Christmas

So let’s ignore the fact I renegaded from my promise to write a post per week. So I’m hoping to make it up to you with my famous pumpkin pie recipe. Ok not so famous but definitely a popular dessert. Since living in the USA 5 years ago, I decided to adopt Thanksgiving here in Oz. The food is just too good to resist. I decided to make pumpkin pie for my first Christmas here in Sydney. It worked out perfectly because it bucketed down with rain all day. I have gone all Donna Hay in this recipe and cheat with the pastry. For a $3.20 pastry tart shell from Coles you would do the same. Bake, eat and enjoy!

Frozen shortcrust pastry tart shell (I use Pampas. Approx $3.20)
800g butternut pumpkin peeled and cubed
1/2 tsp ginger, nutmeg and cinnamon
1 tsp vanilla essence
1/2 cup cream
1 egg
1 egg yolk
3/4 cup brown sugar

1. Preheat oven to 200 degrees celsius
2. Wrap the pumpkin in foil, place on a baking tray and roast in the oven for 40 minutes or until tender. Set aside to cool slightly, then place pumpkin in a food processor with the spices, vanilla extract and cream and process to combine.
3. Beat together the eggs and sugar in a small bowl, then stir into the pumpkin mixture.
4. Blind bake pastry tart shell for 10 minutes.
5. Pour in the pumpkin filling in the tart shell. Reduce the oven temperature to 170°C and bake for a further hour until the filling is set. Set aside to cool. Serve with the extra cream (I like vanilla ice cream).

Apologies: no photo evidence sorry. My presentation skills are still not up to scratch.

Treat 69: Not so secret garden

So I’ve run out of excuses as to why my treating is so irregular. I mean I haven’t stopped eating. I pledge that I will keep treating at least once a week with the odd recipe here and there. Today’s treat is exactly that. The Grounds of Alexandria is wonderful! It’s like a mixture of Old Mcdonald had a farm/Secret Garden/Rita’s heaven. Walking into The Grounds for the first time I couldn’t help but smile. Then I turned to my right and saw the long line for a table. Luckily my friends already had a pager in hand and at 9am we only had a half hour wait. Yes I know! On my left was this awesome outdoor kitchen. You are surrounded by strawberry tarts, muffins, lemonade stands, nuts….it truly is a food haven. It’s a lot to take in. So if you didn’t want to wait to be seated in the restaurant section you won’t leave The Grounds starving because there is food everywhere. Don’t forget to say hi to Kevin Bacon and Bradley the lamb who have returned after being stolen and found in country Victoria. The cute little petting farm in the back of The Grounds is a wonderful touch for families. I’ve used so many superlatives without even talking about a meal yet. After waiting (yes I waited and I would do it again) we went inside to be seated in front of the coffee roaster. Swoon! I am loving this trend with coffee roasting on the premises. Typika in Perth (see Treat 65) invested in a $800,000 coffee roasting machine that I loved staring at when I dined there. So I apologise to the company I was with if I was staring out to the distance. They even have a coffee menu with diagrams! I noticed the Sydney trend is to order piccolos, which is a small latte. I like that idea because I don’t like milky coffees. But knowing me I’ll stick to my macchiatos. I guess there piccolo is like a long macchiato. I tried ordering a long mac once and they gave me a long black. So I might try get on the piccolo bandwagon. The Grounds also offers French press coffees and aeropress coffee which I’ve never had. Aeropress coffee brews full bodied coffee that is less acidic and without bitterness so I’m looking forward to trying it. Or I could just get The Grounds coffee sample tray and try them all! Ok food time…sorry it’s long overdue. The breakfast menu has great variety – think quinoa porridge soaked in coconut milk with chia seeds and pawpaw, breakfast burger with eggs, bacon, relish and a relish roll; and even falafel gets a mention. The sides also give you heaps of choice. Make sure to try the homemade beans. I felt like something simple and ordered the breakfast board with double smoked bacon, pesto, persian fetta, heirloom tomatoes, avocado and poached eggs. It was so fresh and tasty. I did have issue with the bread. The sourdough was hard to cut and didn’t add anything to the meal. I probably chose the least creative dish on the menu but I left a happy camper. It just means I have to keep going back. I love The Grounds concept. Enchanting design, delicious food and friendly staff. I just want to tell everyone about it except then I don’t because it’s already so busy. I mean a half hour wait at 9am? Perth friends if you are visiting Sydney…I’ll probably be taking you there.


The Grounds brekky

The Grounds brekky

The Grounds of Alexandria on Urbanspoon

Recipe #2: Julia Roberts told me to make it

I first heard about kale from my good friend/favourite actress Julia Roberts. She just had her twins and was telling me about how awesome kale was and how easy it is to grow in the garden. That’s all I remember from that particular magazine article. I’m still learning how to use kale. I broke one of those rocket blenders in my attempt to make a green smoothie. You need one of those fancy high speed blenders. You also need to remove the very hard stem. Another failed kale experience was making chips. Now that I live in the eastern suburbs of Sydney I see organic this/biodynamic this and so it’s very easy to find kale chips…for a price. It’s cheaper to make it yourself. My first attempt at kale chips was an oily disaster and it’s taken me awhile to try it again. But this time it was a success and embarrassingly easy. Make sure your kale is very dry after washing to ensure it gets the required crunch. Season as you like with herbs and spices but I kept mine simply salted. Recipe for you below. Don’t you feel healthier already.

Bunch of kale
I tbs olive oil
Season with salt

(Yep only 3 ingredients)


1. Preheat oven to 170 degrees Celsius (temperature may vary depending on your oven)

2. After washing kale make sure it’s dried thoroughly. Cut into small chip size pieces and make sure to remove large hard stem in middle.

3. In a bowl coat kale evenly in olive oil.

4. Spread out kale on tray. Make sure leaves are flat and not on top of each other. It’s all about getting that crunch.

5. Bang in oven for 10-15 mins depending on your oven’s temperament. Leaves should look slightly darker and slightly curled up. More than anything they should look dehydrated. So on your first batch keep checking them to avoid a charcoal mess (that was my failed second attempt)

6. Season with salt and put in bowl to eat now or air tight container for later.

Yes it’s that simple and it tastes delicious. Take it to work for that 3pm snack or as a replacement for popcorn during a movie (the latter is a hard sell…of course you have to get popcorn at the movies).

Just like a green smoothie but only crunchy!

Just like a green smoothie but only crunchy!

Treat 68: It’s all about the ribs

I am going to make a sweeping claim today. I have found the best ribs in Sydney. Ok not as bold as saying the best in the world. Though I did say Vue de Monde in Melbourne was the best meal in my whole life in the whole world (See Treat 50) So where are the best ribs in Sydney? After 3 years of walking by Ms G’s my friend Bron kindly waited till I moved to Sydney to venture there. The wait was worth it. We were there early so no waiting for us (another restaurant with a no booking policy). Ms G’s offers funky modern Asian food (that was the description from its website). I mean hello corn on the cob? I decided to road test the corn. Why? Well Mamasita in Melbourne (see Quick Treat: I’m Corny)have a signature corn and its delicious. I wanted to see what Dan Hong’s kitchen do. It was wonderful. Parmesan encrusted, graced with lime and a hint of spicy sauce. I couldn’t wipe the smile or sauce off my face. Better than Mamasita’s corn on the cob? In my humble opinion…yes. The menu at Ms G’s is designed to share. Keeping in mind we were having desert no matter what…we ordered with caution. As you may know I have a tendency to over order (see Treat 12) We enjoyed the following dishes:

-Malaysian style butter prawns, curry leaf chilli, lime
-Purple kale stirfry
-Jow’s sweet & sour lamb ribs

Prawns were brought out first and we couldn’t wait for the other dishes so off we went. It was a great start. Crunchy…tick. Flavour…tick. Nice hint of spice…tick. At this stage it was winning but then came along the ribs and blew the prawns out of the water. The ribs were sticky deliciousness that I happily devoured. Now lamb ribs is always risky because most of the time you get more fat than meat. I experienced this recently when I accidentally ordered a full lamb rack, inspired by memories of Ms G’s lamb ribs. It was not the same. I still dream about Ms G’s lamb ribs and when I will be reunited with them. Sigh. Ok I’m back…yes so if I haven’t mentioned it already, do yourself a favour and get the lamb ribs. The purple kale was a pleasant addition. I still haven’t conquered cooking kale…my attempts have been futile. I know it’s good for you but it taste better when there’s bad things for you on it. This dish also gets a tick and I am now going to attempt a kale stir fry drowned in soy sauce and garlic (there are probably more complex flavours than that in Ms G’s dish but I am simplifying it for a single working girl’s kitchen…ok also add chilli for some heat). Last but not least…the creme de la creme…Stoner’s Delight. Yep that’s the name of the dessert. What is in a Stoner’s Delight you ask? Are you ready for it? It includes…doughnut ice cream, peanut butter, raspberry jam, candied bacon, potato chips, mars bar slice, banana fritter. What does it taste like? Perhaps an Elvis Presley scale heart attack. Aka amazingness on a plate. The doughnut ice cream had the right hint of cinnamon that ensured the ice cream hit the brief. Peanut butter desserts…oh how I love you. This made the dessert an automatic winner. The candied bacon…while weird actually gave the dish a nice crunch. The banana fritter was reminiscent to those you get at Chinese restaurants but without the oily remains. It had crunch, it had banana goodness and you don’t need to be a stoner to enjoy this dessert. You just need to be human. I love Ms G’s. Can you tell? Two words for you…go there.


Ms G's corn on the cob is better than Mamasitas...there I said it.

Ms G’s corn on the cob is better than Mamasitas…there I said it.

Best ribs in Sydney!

Best ribs in Sydney!

Human delight!

Human delight!

Ms.G's on Urbanspoon

Recipe 1: Yes it’s finally here a recipe on my blog

So it’s taken me awhile…2 years in the making but finally there is a recipe on my blog. Stop the applause…please…please…ok it’s just me clapping. Also known as a self-high five. Lame I know but hey it’s my blog. I thought for my first recipe on this blog I would do one dear to my heart. I grew up on this and it’s a beautiful memory (still happens so it’s also my reality). My dad comes home from work to a plate of hummus with carrots and celery lovingly prepared by my mum. The feminists out there might burn their bras over this BUT take it for what it is…a woman who loves her man. Without any further adieu….Mother Mary’s famous hummus recipe.

1 can of chickpeas (my mum uses dried chickpeas and soaks them overnight but I don’t have the patience)
1/4 cup lemon juice (taste to see if you want to add more)
1/4 cup hulled tahini (to save you from confusion in the health food aisle of Coles or Woolworths)
Half of a large garlic clove minced (taste to see if you want to add more…the Khouri family way is
extra garlicky)
1/2 to 1 tsp salt
1 tsp cumin
2 tbs Olive oil
2 to 3 tbs water (depending on consistency)
Dash of paprika

1. Combine the tahini and lemon juice in the food processor for 1 minute. Scrape sides and bottom of bowl then process for another 30 seconds. Scrape sides of bowl again.
2. Add the olive oil, minced garlic, cumin and salt to the food processor with the tahini and lemon juice mixture. Process for 30 seconds. Scrapes sides of bowl. Process for another 30 seconds.
3. Open can of chickpeas, drain liquid and then rinse well with water. For a smoother consistency remove the skins from the chickpeas. Add the chickpeas to the food processor. Process half the chickpea quantity at a time and process for a minute or two until thick and smooth.
3. Most likely the hummus will be too thick or have tiny pieces of chickpeas still so add two or three tablespoons of water until a smooth consistency.
4. To serve – spread on plate, squirt olive oil and sprinkle paprika or cumin.

Now all the above is not my mother’s recipe. Why? Because after years of practice she has mastered hummus and it is all by taste. I recommend getting the teaspoon out and tasting as you go to learn your garlic and lemon juice threshold. Mine is very high because garlic is almost in everything I ate growing up (still is) and with ample lemons thanks to the trees in the backyard I can handle sour. Now that I have moved to Sydney I miss having lemon trees. I am hoping to make a new friend in Sydney solely for the reason they have a lemon tree in their backyard.

So finally there is a recipe on my blog! Thank you for your patience. Now the image is below is what I prepared earlier. That was my first attempt when I accidentally forgot I was one person and made my hummus with 3 cans instead of the one. Also you might be worried about all those chickpeas and let’s face it the gas and bloating effect from it. Here is my mother Mary’s secret (not so secret because I’m about to tell you) to prevent this…cumin. Yes this powerful spice will aid in the chickpea digestion so put a generous teaspoon or sprinkle extra cumin over the hummus. You’ll thank me (my mum) later. Enjoy or as my family would say…sahtain.

Finally my mum' s famous hummus recipe!

Finally my mum’ s famous hummus recipe!

Treat 67: I can’t believe it’s been 2 months since my last treat!

It’s blogging time finally. Sorry for the delay in treats but I have a decent excuse. I just packed my bags and moved to the other side of the country. So the treats will take on a different flavour. You’ll hear me rave or rant about restaurants in my new home town of Sydney. In terms of ranting…price might not be one of them. I had brunch the other day including coffee…set me back $15. That’s double in Perth. Happy hour with half price drinks besides Carnegies on a Wednesday then you are dreaming. Besides eating out I’ll also post recipes (I actually mean it this time). My mum is an amazing cook but me I cook like my teta (grandma). I’m always in a rush. My problem is I cook when I’m hungry so I’ll eat along the way or rush so I can eat it sooner. However by living at home I became complacent. To quote a wise man (Hugh Jackman)…you can either stay complacent or grow. I decided to grow, not in height though that would be handy but in cooking ability and independence. For example, hummus is a staple of my house but not once did I attempt it. Why? Because my mum does an amazing job. When she tried to teach me it was in one ear and out the other. But I gave it a go and besides making too much (you only need one can not three for one person to last you a week). I made enough for a small army. So another challenge is cooking for one because I’m naturally engrained to cook bulk. Now I will use this post to talk food and not just update you on my life. Let’s talk one of my fave meals of the day…brunch. I alluded to it earlier when I was having my usual rant about Perth prices. My first brunch in Sydney was at Cowbell 808 in Surry Hills. I initially wanted to go to Bourke Street Bakery but at 11.30 on a Sunday I had no chance with the line bending around the corner. As you know I don’t wait (see Treat 44) My friend Patrick recommended Cowbell for its bacon ice cream…yep you heard right. How was it? Well I couldn’t tell you because they took it off the menu. I almost threw a tantrum like the 2 year old next to me. She too was obviously upset about the lack of bacon ice cream. Instead I got an egg and bacon wrap, which was delicious! The relish that went with yum! It was an alternative version of a bacon and egg roll…I was impressed. Their version of shashuka also looked a stand out. I say looked because I was eye dropping the table next to me. It was a couple on a date and the girl got the bigger meal. I was proud of her. My friend Alisha opted for the traditional scrambled eggs on toast. Just a couple negatives…table numbers were a bit disorganised. There were three table 13s, which became 13 1/2 and 13 3/4 by the end of it. The food was slow to come out but in Cowbell’s defence the place was heaving. We were lucky to get a table straight away. All in all this was a fine introduction to the Sydney brunch scene. I’ll continue searching high and low for the best brunch in Sydney. Tuck Shop and Sayers jointly took out the title in Perth. So watch this space…

Good news…I have upgraded to an iPhone 5. No more dark and blurry photos.
Bad news…I’m so out of touch that I forgot to take a photo.

Cowbell 808 on Urbanspoon