vivo nuevo

A Summer Sunday lunch

2010-01-10T06:23:52Z

Learning how and what to cook based on seasons was one of the learning curves for me when I moved to Australia. Knowing what produce was in season, that hot soups and baked pot pies were good in winter and lighter cold dishes were perfect for summer was something very new to me. With Malaysia's all year round average 30deg weather, no food was too hot or cold for a season.

This last December made it officially two years since I've moved to Sydney. So this was my third summer, and two winters had passed enough to almost learn the basics.

Realising that it was going to be a lovely warm sunny this weekend, and having rarely cooked any seafood dishes - I thought this would be a perfect time to try.

I invited over to our place for lunch an old primary school classmate and her family who had recently moved to Sydney from Brisbane. Since she doesn't eat beef, seafood was a great (and coincidental) choice for a summer Sunday lunch. So I decided that the menu was going to be Chilli Mussels, Prawn Mango salad, a Chocolate Raspberry crème caramel for dessert, and ice-chilled homemade lemonade.

My aunt in Perth had once taught me how to make chilli mussels almost ten years ago, while I was living with her studying there. Having never attempting to cook it again, I'd almost forgotten what she taught me. The Tasmanian Blue Mussels were in season at $7.99 per kg at the Sydney Fish Markets and I was itching to try it again.

]]> While my aunt's recipe was faint in my mind, I looked up a recipe online and coincidentally found a Perth site that was closest to what I remember. Then I took a little liberty with some of the ingredients and tried this out:

Chilli Mussels
Ingredients
1.5kg fresh Tasmanian Blue Mussels
150ml Olive Oil
1/2 brown onions, chopped
3 fresh chillies
6 cloves garlic, peeled & chopped
200ml white wine (I used Chardonnay)
200g fresh mini roma tomatoes, boiled
Salt & Pepper
Italian Parsley, for garnishing

Method
De-beard mussels and wash well, set aside.
In a boiling pot of water drop tomatoes in for 10/20 seconds, take out and place into cold water.
Chop up onions, garlic and chili separately.
In a large pot, heat the the olive oil then sauté the onions, garlic and chilli.
Add the tomato and cook for 5 minutes, then season with salt and pepper.
Add the mussels and a good splash of the white wine. Put lid on and cook for 5 to 10 min's without stirring too much. You'll know that the mussels are cooked when they're all opened up.
Serve in individual bowls or one large serving bowl, and sprinkle with chopped parsley.
Serve with crusty bread. (Lemon halves are optional)

Careful not to overcook the mussels as they can become quite chewy and hard. I put a timer on for 10 minutes after I pop the mussels in the pot and cover the lid. When time's up, I open to check to see how many of the mussels were open. If the majority, then they're cooked. I took the pot off the stove and let it sit for a while before serving.

Having never cooked mussels before, I read up and got a few other tips:

Select live mussels - if you're at the market and the mussels are available to touch, you'll notice if they're gaping open, they'll clam up when you touch them. This means they're fresh. De-beard the mussels just before you cook. Apparently this keeps it fresher, especially if you're keeping them in the fridge overnight, instead of de-bearding them the day before.
De-bearding is pulling out the grassy stuff that sticks out from the mussels.
While you're de-bearding, throw out the mussels that are dead. The ones that gape open and don't react when you touch them.
After cooking, throw out the mussels that are not open. There's no point in wrestling them open to eat cos your tummy's going to disagree with you anyway.

The main dish aside, a summer-style dessert was an easy choice. I could've served up a homemade peach sorbet I made after buying fresh peaches a few weeks ago near the Hawkesbury. Instead, I was craving a little custard. I was initially going to make a Filipino leche flan (similar to normal flan/egg custards but firmer to the taste due to the egg yolk ratio) - but I couldn't resist the fresh raspberries at Harris Farm. Thankfully I found a crème caramel variation which included chocolate (very important) and the raspberries.

I think I used too much condense milk than what was asked for in the recipe, because I found it too sweet to my liking. Nevertheless, for a sweet tooth like my husband - he enjoyed it. And I hope our guests enjoyed our little Summer arvo feast as well!

Christmas leftovers: Ham & corn fritters

2010-01-01T11:36:07Z

Remember the Christmas ham we roasted about a week ago? Yeah, the 5kg one which was expected to feed the masses... uhm, I mean, two mouths.

Well to keep from food-boredom (a foodie never lives on the one dish alone), I wanted to create a little variation on the menu with the leftover ham in the days after Christmas, instead of just chomping on cold ham (which my husband does anyway to snack on). The obvious one I've already made was a quick dinner mini pizza with ham and mozzarella - also particularly to utilise one of our Christmas presents from MIL - a pizza stone! I thought up some other ideas like ham sushi, curry ham, ham shish kebab, ham satay, ham in fried rice...

Crazy ham ideas aside, here's just one of the few recipes I've actually made in the last few days... (I'll update with the others to follow-up).

]]> Ham and corn fritters

Apparently a Christmas leftover staple, I think this was an easy-peasy one.

Ingredients

2 thick slices of ham, sliced further then cut into small chunky cubes

2 tablespoons butter

 1/2 cup flour 

1 teaspoon baking powder

 pinch of salt 

1 egg 

1/2 cup milk

1/2 red/Spanish onion, chopped

 1 cup frozen corn kernels

Slice from the edges of the Christmas ham, then cut strips of the ham removing the fat and rind in the process. Cut the strips into small chunky cubes about the size of a corn kernel or bigger - depending on how much ham you want to taste in the fritter.
Sift the flour with the baking powder, and salt. Add the egg, milk, onions and corn kernels. Mix well.
Heat a frying pan with about a tablespoon of oil.
Drop in spoonfuls of the mix into the hot pan.
Fry on either side until crisp and golden brown. (You may want to add a bit more oil into the pan after a couple of fritters, otherwise you might burn the fritters on the dry pan.) Drain on paper towel and keep hot.
Arrange the ham fritters on a plates and serve with a dollop of sour cream.

First Christmas feast

2009-12-30T09:57:57Z

This was officially my third Christmas in Sydney, as home. The first two Chrissy celebrations had been spent with Lee's family - one in the Sutherland shire and last year in the hot and quiet Hunter Valley.

We weren't going to do any of the above this year, and half of me was a little down and bothered about not having the yummy Christmas feast like my dad cooks up back in KL. Lee was also feeling a bit traditional - and spoke about how his old boss traditionally gave out Christmas ham leg to employees. So I said, why not have a ham this year?

Plans came together very last minute. Say - two weeks before. And the Christmas menu was increasing, even though the guest list wasn't. How were we going to feed two mouths with a bloody big ham leg?!

Lee chimes in to say, "That's why there's the ham bag - you keep it as leftovers for a month!"

Gaack!

The week of Christmas, we had a 5kg ham in the fridge and accumulating ingredients for a Raspberry Chocolate Custard Trifle, roast potatoes, chocolate mint bark, salad, cheese board and a delish Adriano Zumbo Christmas pudding. It wasn't long after when the turkey was added.

Thankfully, Lee's mum said she and her partner would spend Christmas dinner with us.

]]>

Lee wasn't familiar with cooking turkey because ham was more an Australian tradition (along with seafood). But I was determined. Sourrain suggested I try brining the turkey, which I nor my dad's ever done before. So I got brining instructions from this diva, and on Christmas eve, this 3.5kg chick was in the freezer bathing away in brine.

After the turkey, I made the Raspberry Chocolate Custard Trifle modified from this recipe. Instead of vanilla custard, I combined mascarpone cheese with chocolate custard - making the trifle a little more like a tiramisu.

On Christmas morning, I told Lee I was going out to the butcher's to find some chicken giblets for the gravy. I left him befuddled, he knew I wouldn't be able to find anything open on Christmas Day. I made my way directly to Ashfield - a predominantly Chinese suburb, and voila! There were three butchers open, along with a number of restaurants and grocers. You can always trust the Chinese to keep business running on non-Chinese New Year holidays!

When Lee's dad arrived just before lunch, we popped the double smoked ham leg into the oven after coating it with sea salt and cloves. After almost an hour roasting, I basted the ham with a homemade spiced apricot glaze. We had taken a day trip up to the Bowen Mountain Hawkesbury area one Sunday in November and bought too much fresh fruit, so this glaze was just one of the preserves from the spoils.

When the ham was served, it was golden. The combination of the clove, sea salt and spiced apricot glaze made the meat so juicy - it was still dripping onto the carving board when we finished lunch! And when we finished lunch, the ham still looked barely touched! That was one big hunk a chunk of meat that's gonna last us a while...

Lee's dad also dug into the Raspberry Chocolate Custard Trifle for dessert, as opposed to the pudding which Lee predicted he would. So I ended up having to make a second trifle for dinner! Hehe...

After lunch, I commenced preparing the turkey for dinner about 4pm. I took the big chick out and made a butter herb rub and followed most of this diva's clear pre-roasting instructions. I washed up the turkey, rubbed the butter herb under the skin, scalded the skin to keep the flavour in, stitched up this chick after stuffing it with one a half of peeled green apples.

Once popped into the oven for the occasional basting, I started on the turkey gravy. I reckon there was a bit of Christmas tradition there for me in wanting to make this gravy. Hence the persistence in trying to get the giblets. I didn't have all the exact ingredients my dad gave me, but I think I did my best to make it taste similarly.

The turkey didn't even get a chance for a photo opportunity when it came out of the oven - it was immediately ravaged and carved into pieces with no fuss.

I was quite shocked when I took a chomp out of it - it was the juiciest turkey I ever had! The flesh was taut and moist, not dry and flaky as most turkeys were - really almost tasted like chicken. Even the familiar crisp burnt skin I was used to was missing. While in the prep, I had taken the advice to wrap the leg and wing tips with baking paper to keep it from burning; and in the last minutes of roasting, I had glazed the bird with the remnants of the spiced apricot glaze, giving the turkey a slight sweet contrast to the salted butter herb rub and brine.

I think it was a pretty good feat in my books for a first time Christmas feast. Lee's mum was eager to know what I put into the turkey gravy, and everyone was stuffed and merry! I reckon this was the best Christmas present than any other.

Now the next challenge is in trying to get past the Christmas ham leftovers in the next three weeks...

Compliments of the season!

iBlog here long time

2009-12-03T11:28:09Z

Knowing that the main reason why I've neglected my blog is my surfing habits have been limited to my iPhone - I've downloaded the BlogPress app! Here's the first post - and hoping that it'll get me back on the blogging trail. Reckon Keisha would approve? =)

- posted from my iPhone

Autumn antecedents

2009-04-24T14:21:02Z

Autumn's always been my favourite season. For some reason, April showers and shadowy clouds on a chilly day brings out the sombre, contemplative side in me. The khaki coloured leaves piling up in the gutters and gusts of mini willy willys remind me of the parts of ourselves that we shed to start the next day, the next chapter of our lives.

It doesn't need to always be a new season three months later. It could be a new job, a new relationship, a new addition to the family or starting a course, that new milestone that our lives start and stop and overlap with.

While most of the planet greets April as the month of spring in full bloom, upside down in Australia as autumn it's nonetheless as meaningful. Polar opposites exist to remind us that the cycle is there for in affirmative reason.

Pondering on Steph's confessional, I can't help but confront my own thoughts. With so many significant events having gone on in my life the last couple of years, I haven't honestly had the chance to stop to confront that existentialist question. It's crossed over every now and then, but only fleetingly and never long enough for me to deal with it. Although I acknowledge that these events all happened for a reason, no matter how excruciating and painful or how blissful, there's still a part of me that ignores listening to those lessons, and I keep running. It's as though since I made that decision to "take the plunge", it became the literal plunge wherein life moves without breaks.

Some might say that's a good thing, that it's living life. I'd say, not entirely. While it's cool that I don't feel so enrapt in the details, I think the soul is missing something. It's missing being listened to.

Even though mother nature knows its course and everything around it follows, we seem to be the only beings who can do otherwise. We forget to listen to mother nature, the Creator's voice, who can tell us where and what we're looking for.

And then I understand why summer turns to autumn turns to winter turns to spring.

Just catching up

2009-04-22T11:42:45Z

We've moved from Balmain to hippie Rozelle.
We visited Tasmania for Janelle & Christophe's wedding - and I want to go back!
Lee threw me a summer BBQ party for my 30th birthday!
We got a rawking new PS3!
I started tweeting.
I got a new job as a web producer.
MacSnob am I! I now own a 13" unibody MacBook.
I am learning Spanish, and is a class short of completing Level 1.
I vote Adam Lambert, Danny Gokey and Allison Iraheta as American Idol S8's top 3!
I've joined a gym with Steph; and do mostly pilates classes.
I got Kevin Rudd's tax bonus last Friday! w00t!
Lee got me a Cookie Monster hoodie for an anniversary present.

Para paranoia

2009-04-22T10:49:52Z

Getting my blogging gears cranked up again feels a little clumsy. I haven't been in that blogging state of mind in a long time and just thinking about how to start writing and what to write about is honestly hard. Admittedly, the incidences that have happened over the last year does contribute to my mental block. It is a psychological effect and validated paranoia of having someone breath down my neck to see what I've written here just to use it against me. Someone at my last job.

Long story short, this person was just a toxic influence in a job I actually enjoyed. How do you decide between a job you felt could be a new career versus a pain in the ass manager who doesn't believe in managing a team with positive encouragement or reinforcement? Who would rather believe in stereotypes than the truth and yelling unwarranted obscenities during meetings. It was also obvious by my first month of working there that he hated my supervisor.

I was somewhat trapped; but it came as a blessing in disguise when I got retrenched, two days after I turned 30. It wasn't a very nice experience, for sure. I just grew very resentful of that office in the weeks leading up to it and the retrenchment announcement was the crux of it. The irony was I felt liberated and relief.

Doubly more so when two competing magazine editors and a publicist called to tell me that I was very good at what I did there, and that they were surprised to hear that I was the one retrenched. The affirmations I never got from that manager, I received from the industry. It was good enough for me to move on.

]]> Personal public space in the web is not respected. It's used against them, like you're not allowed to be you. Like vultures to a fresh carcass. Social commentators and pundits are a dime a dozen, and they make more dimes from every dozen they trash.

So, is it any wonder why I've become paranoid myself?

In spite of that, I've told myself I want to keep doing this. Twittering is fun, but there's only so much 140 characters can do for me. So here I am cranking it up and starting over again.

"I'll carry you until death do us apart"

2009-04-19T10:54:04Z

I received the following story in an email just a couple hours ago. It couldn't have come at a better time, as gentle reminder about what a marriage should be about - for eternity. For those who are married, unmarried and yet to be married, the following is a sharing of what a relationship needs to be...

***

When I got home that night as my wife served dinner, I held her hand and said, I've got something to tell you. She sat down and ate quietly. Again I observed the hurt in her eyes.

Suddenly I didn't know how to open my mouth. But I had to let her know what I was thinking. I want a divorce. I raised the topic calmly.

]]> She didn't seem to be annoyed by my words, instead she asked me softly, why? I avoided her question. This made her angry. She threw away the chopsticks and shouted at me, you are not a man! That night, we didn't talk to each other. She was weeping. I knew she wanted to find out what had happened to our marriage. But I could hardly give her a satisfactory answer; she had lost my heart to Dew. I didn't love her anymore. I just pitied her!

With a deep sense of guilt, I drafted a divorce agreement which stated that she could own our house, our car, and 30% stake of my company.

She glanced at it and then tore it into pieces. The woman who had spent ten years of her life with me had become a stranger. I felt sorry for her wasted time, resources and energy but I could not take back what I had said for I loved Dew so dearly. Finally she cried loudly in front of me, which was what I had expected to see. To me her cry was actually a kind of release. The idea of divorce which had obsessed me for several weeks seemed to be firmer and clearer now.

The next day, I came back home very late and found her writing something at the table. I didn't have supper but went straight to sleep and fell asleep very fast because I was tired after an eventful day with Dew.

When I woke up, she was still there at the table writing. I just did not care so I turned over and was asleep again.

In the morning she presented her divorce conditions: she didn't want anything from me, but needed a month's notice before the divorce. She requested that in that one month we both struggle to live as normal a life as possible. Her reasons were simple: our son had his exams in a month's time and she didn't want to disrupt him with our broken marriage.

This was agreeable to me. But she had something more, she asked me to recall how I had carried her into out bridal room on our wedding day.

She requested that everyday for the month's duration I carry her out of our bedroom to the front door ever morning. I thought she was going crazy Just to make our last days together bearable I accepted her odd request.

I told Dew about my wife's divorce conditions... She laughed loudly and thought it was absurd. No matter what tricks she applies, she has to face the divorce, she said scornfully.

My wife and I hadn't had any body contact since my divorce intention was explicitly expressed. So when I carried her out on the first day, we both appeared clumsy. Our son clapped behind us, daddy is holding mummy in his arms. His words brought me a sense of pain. From the bedroom to the sitting room, then to the door, I walked over ten meters with her in my arms. She closed her eyes and said softly; don't tell our son about the divorce I nodded, feeling somewhat upset. I put her down outside the door. She went to wait for the bus to work. I drove alone to the office.

On the second day, both of us acted much more easily. She leaned on my chest. I could smell the fragrance of her blouse. I realized that I hadn't looked at this woman carefully for a long time.. I realized she was not young any more. There were fine wrinkles on her face, her hair was graying! Our marriage had taken its toll on her. For a minute I wondered what I had done to her

On the fourth day, when I lifted her up, I felt a sense of intimacy returning. This was the woman who had given ten years of her life to me.

On the fifth and sixth day, I realized that our sense of intimacy was growing again. I didn't tell Dew about this. It became easier to carry her as the month slipped by. Perhaps the everyday workout made me stronger.

She was choosing what to wear one morning. She tried on quite a few dresses but could not find a suitable one. Then she sighed, all my dresses have grown bigger. I suddenly realized that she had grown so thin, that was the reason why I could carry her more easily.

Suddenly it hit me... she had buried so much pain and bitterness in her heart. Subconsciously I reached out and touched her head.

Our son came in at the moment and said, Dad, it's time to carry mum out. To him, seeing his father carrying his mother out had become an essential part of his life. My wife gestured to our son to come closer and hugged him tightly. I turned my face away because I was afraid I might change my mind at this last minute. I then held her in my arms, walking from the bedroom, through the sitting room, to the hallway. Her hand surrounded my neck softly and naturally. I held her body tightly; it was just like our wedding day.

But her much lighter weight made me sad. On the last day, when I held her in my arms I could hardly move a step. Our son had gone to school. I held her tightly and said, I hadn't noticed that our life lacked intimacy.

I drove to office.... jumped out of the car swiftly without locking the door. I was afraid any delay would make me change my mind... I walked upstairs. Dew opened the door and I said to her, "Sorry, Dew, I do not want the divorce anymore."

She looked at me, astonished, and then touched my forehead. Do you have a fever? She said. I moved her hand off my head. "Sorry, Dew," I said, "I won't divorce. My marriage life was boring probably because she and I didn't value the details of our lives, not because we didn't love each other any more. Now I realize that since I carried her into my home on our wedding day I am supposed to hold her until death do us apart."

Dew seemed to suddenly wake up. She gave me a loud slap and then slammed the door and burst into tears. I walked downstairs and drove away.

At the floral shop on the way, I ordered a bouquet of flowers for my wife. The salesgirl asked me what to write on the card. I smiled and wrote, I'll carry you out every morning until death do us apart.

That evening I arrived home, flowers in my hands, a smile on my face, I run upstairs, only to find my wife in the bed - dead.

The small details of your lives are what really matter in a relationship. It is not the mansion, the car, property, the money in the bank, blah..blah.. blah.

These create an environment conducive for happiness but cannot give happiness in themselves. So find time to be your spouse's friend and do those little things for each other that build intimacy. Do have a real happy marriage!

If you don't share this, nothing will happen to you. If you do, you just might save a marriage.

hola!

2009-04-19T08:05:42Z

Como estas? Estoy bien.

Si, tengo regresado.

Yes, I've returned to blogging. At least, resuming regular blog space on a fresh new database. I've decided that my old Movable Type that's been constantly upgraded was just too battered for me to troubleshoot. So I've deleted the legacy database and started from scratch. I think there's a lot to be said about that, in it's symbolism.

Anyway, "vivo nuevo" means alive again in Spanish. I knew that a new blog with new start means re-living my online world, so it was only apt to give it a fresh name. "Vivo" is nonetheless a great way to say "I live" and to represent my blog in that way. Even though I didn't completely disappear from the online space, mostly visible to friends and family who were on Facebook and Twitter, restarting my blogging presence has always been at the back of my mind. I'll recount what's been happening in the past year in near future blog posts for those who've been out of touch, and continue to share with you about my new life here in Australia.

So, to old and new readers alike - Bienvenidos! Selamat datang!

Our first wedding anniversary

2009-04-19T04:04:12Z

A year down, infinity to go! I can't believe it's been a whole year for us already. Time flies when you're having fun, and that's a good thing to say about being together, isn't it? *^_^* Not trying to overlook that we haven't had our disagreements or kinks, which is a given, of course.

In a simple quiet first anniversary celebration, I decided to book 10-course degustation dinner for two at French restaurant Bécasse in the city.

The experience at Bécasse was quite fascinating, because it's not a place we could afford to go all the time. Lee said, it was surreal having to experience food presented like we've only seen off the Lifestyle Food channel. He was quite tempted to head to the kitchen and yell, "Yes, chef!!!" I agreed that while watching these little jellies and coagulated olive oil arrive on our plates, it was like I was being served by Heston Blumenthal!

]]> On arrival, we were greeted by the maître d' who took us to the mezzanine floor of the restaurant for our table for two.

Our first dish to arrive was a welcoming delicious chives olive oil puree canape. Then we were presented with a bread platter consisting of a pumpkin roll, rosemary roll and an olive oil sourdough stick accompanied by olive oil butter with cracked peppers. Lee, being a pumpkin-nut, enjoyed the pumpkin roll so much so the maître d' brought him two more!

The amuse bouche followed in two little teacups filled with frothy citrus cream and citrus soup. Mmm... delish! Then followed by the salad of heirloom tomato and basil with golden tomato and olive oil sorbet. I particularly enjoyed the next dish - the citrus marinated ocean trout slow cooked in aromatic olive oil with pickled cucumber. Especially for the the olive oil sorbet and cucumber jelly!

The steamed courgette flower with scallop and herb mousseline with citrus sauce vierge was both our favourite. The mousseline was amazing in taste and texture, like a jelly-like mouse bursting with flavour. Although visually, the frothy citrus sauce vierge left Lee with a lot of potential for gross comments... hehe...

Next was the roasted fillet of jewfish with golden enoki, pan fried gnocchi and white asparagus. Yum! The white asparagus was crisp and complimented this dish nice, although the jewfish felt like ordinary grilled fish.

Lee's fave was the mosaic of smoked ham and confit chicken with a salad of apple and radish with mulled cider gel.

We had two options for the main, and Lee had the slow cooked Victorian lamb with semi dried tomatoes, confit kipfler potatoes and Provencal jus. I wanted a stab at the kipfler potatoes, but it vanished too quick! While I was served the roast loin of Bangalow sweet pork with stuffed trotter, Savoy cabbage, olive oil potato puree and Modena jus.

In terms of taste experience, it started to go downhill for me from here on when it started to get too rich. I felt the pork was a bit too salty, and my pre-dessert, arriving with a little extra greeting in chocolate, the pink grapefruit mousseline with buttermilk granita made me decided I wasn't quite a fan of grapefruit. I must say though that the mousseline was yummy, right until I got to the chunks of grapefruit at the bottom.

Lee got a different pre-dessert that wasn't on the menu because he couldn't have grapefruit for medical reasons - a strawberry gelato/sorbet with creme and fresh strawberries - which I declared was better than mine!

We also had a choice of two desserts, and again Lee had the better choice, the caramelised ravioli of lemon cream with mixed berries and yoghurt sorbet. That was sooo delish! It had a better contrast of flavours - the bitter lemon cream, sour berries, the genteel sweet yoghurt sorbet and the muted ravioli dough.

Despite its presentation, I wasn't a fan of my banana crème brulée with salted peanut brittle and milk coffee sorbet. The moment I dug in I discovered how amazingly rich and sweet this was - the coffee sorbet was overpowering especially for a non-coffee drinker, the peanut brittle was soo sweet on top of the already riche sweet crème brulée! Credits goes to presentation tho!

And finally, accompanying our pots of tea was this plate of yummy brandy snaps with Chantilly cream, peanut nougat and passion fruit Madeleines.

On the arrival of all the dishes, a different chef would present them to us introducing what was in front of us and open to questions. It was quite fascinating to be able to talk to someone about how our food was done before or after we feasted on the work of art.

I couldn't help but also watch what the other guests were having, and was particularly captivated by what I found out later on was the milk fed veal baked in coffee and clay with confit potatoes, roasted mushrooms and caramelised endive. It arrived at a couple other tables in a tall, narrow clay pot where a chef would present it and entice the guest to take a whiff of it, then carry it away; apparently only later to be served. The maître d' told me that the dish was inspired by the Chinese beggar's chicken.

All in all, it was definitely memorable experience that I wouldn't mind having again to taste their new menu. But next, that elusive famous Sydney institution, Tetsuya's!

Bécasse
204 Clarence Street,
Sydney 2000
Tel: (02) 9283 3440

Es vivo blog

2009-04-19T02:48:04Z

My new blog is alive!