Bondi Beach Bum

by charlene on 2011/05/19 in Australia, Foodie Guide

What makes a good beach? 3 words: Sun, Sand and Surf. Bondi beach is perfect for all you beach bums whether it’s an adrenaline rush or a lazy chill out at the beach you seek. In all honesty, it’s one of the most beautiful beaches I’ve ever been to. I love the sand here… it’s so soft and gentle on the skin as compared to that yellow grainy sand typically found at other beaches (ugh!)

However, what really gives Bondi it’s edge is this little cosy cafe called Trio (56 Campbell Parade). My friend and I decided to try it out after researching for good food at Bondi. A TIP: google search items such as “best food in Sydney”, “Best restaurants in Sydney”. It’s really helpful to find good places worth spending your money on; the more reviews, chances are the better it is.

Back to Trio.

The half an hour waiting time did not reside well with our growling tummies, but luckily we had our determination to see us through!

Trio is a great place for a catch-up brunch with the girls or guys. It is somewhat fusion, as they are inspired by middle eastern and mediterranean cuisines. A word of caution though, you may feel slightly disappointed at the limited variety of dishes they offer. They have only about 15 items on the menu which was a small setback for me because I love choices- plenty of them.

We decided to order “Boss eggs” which are scrambled eggs with feta & truffle oil served with sourdough toast, avocado & prosciutto, “Charcoal grilled banana bread”, “corn fritters”, and an eggplant dish consisting of grilled eggplant, hummus, and toast. Initially when the food came, we were slightly disappointed. It looked pretty simple, something that we could do at home instead of spending all this money to eat. But it was so worth it.

Ever had a moment when you bit into your first bite and it’s so good that you just don’t want to talk? The meal was practically eaten in silence. The eggplant dish was delicious; the combination of eggplant and hummus on toast was perfect. The corn fritters were crisp and satisfying and what separated it from other corn fritters I’ve tried was the smoky flavor of the tomato chutney.

The charcoal grilled Banana bread smelt heavenly, and the comforting scent of vanilla and bananas filled the room as the waitress walked towards our table. The large portion of the bread and of course it’s smell caused the diners around to look at us (possibly in envy hehe). The moist chewy texture of the Banana bread went well together with the sweet cream that it came with. The cream was not too heavy or sweet which would have been overwhelming for the dish.

The real big boss of the day however was the Boss eggs dish. It is my firm belief that everyone should try boss eggs at least once in your lifetime. The only word to describe Boss eggs is “Epiphany”. That’s how I felt when I tucked into that delicious dish… the truffle enhanced the flavor of the eggs that made it mind-blowingly delicious. The flavor was deepened with the inclusion of prosciutto ham which gave it a textured salty layer… I am smiling just thinking about it.

A brunch at Trio shouldn’t be missed! Expect to pay about $25 for a good meal, but I spent over $40 though out of pure greed.

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Free Beer!! How can you resist?

by Jen Tsai on 2011/05/17 in Food and Travel, North America

Shortly after the earthquake off the coast of Miyagi Prefecture, the nuclear reactor crisis at the Fukashima Dai-ichi Power Plant, and the relentless cries from worried friends and family members, my boyfriend and I decided it was time to get away from Tokyo to wait, watch, and see what course the events would take. After waiting for 5 hours at the airport for the check-in counters to open, then another hour to just get though security and immigration (and top this off with a connecting flight in Newark, New Jersey — monstrous!) we finally made it to Boston.

After a week of worrying about aftershocks and radiation level spikes,  we were finally able to breathe more easily while keeping up to date with the news and the containment of the reactors. Never did the phrase “I need a drink” apply more than during that time (I swear, I’m not an alcoholic!) so when we found out about the Free Beer tours in Boston (score!) we decided to take advantage of the fun.

If you plan on visiting Boston in the near future and are on a budget, may I suggest some brewery tours with free beer tasting? That’s right my libation loving friends: FREE beer.

The first brewery tour we went on was at the Samuel Adams Brewery which is easily accessible via the Orange Line. The tour starts approximately every 45 minutes and lasts about an hour (for actual starting times, please visit their website) on the weekdays and weekends.

As you enter the brewery, each person will have to show an ID in order to receive a Samuel Adams label. You can save this label as it will come in handy after the tour. As you wait for the tour to start, feel free to wander around the gift store and between the glass cases for all the trophies the brewery has won in beer contests.

Once the tour starts, you will learn the ingredients used in producing the mouth-watering, thirst-quenching drink as well as the equipments used and process that the brewer uses. After the somewhat brief lesson comes the fun part: Each member of the tour (provided you are the legal drinking age of 21) receives a Samuel Adams tasting cup which is yours to keep and used for tasting three types of beers the brewer produces and are on tap at the moment. And fret not parents! Your kids can also take part in the family fun with a free bottle of root beer!

You will receive a small tasting glass to taste three types of beer. They teach you the ways to drink a beer correctly, from head ratio to glassware to how to sniff hops (oh college, how you taught me nothing of beer etiquette). Further, it is during the taste testing when your tour guide will reveal the significance of the bottle label you received earlier.

After the tour, there is a free shuttle bus outside that takes you down to Doyle’s, a couple of blocks away, where they serve Samuel Adams’ beer. A tip: the Boston Lager glass the tour guide drinks out of can be found in the gift store for about $8 each or $30 for a set of four. However, if you go to Doyle’s, order a Samuel Adams beer on tap and show them the label, you will be able to keep your lager glass for a mere additional $5 to what you pay for the beer. What a deal. Doyle’s does get and stay fairly busy during the day because of the tours, but it is well worth the wait to enjoy the great beer and atmosphere.

Another fantastic free brewery tour to enjoy is at the Harpoon Brewery which is accessible by the Silver Line. Whereas at Samuel Adams you are able to get a look inside where the magic happens, Harpoon does not do a tour of the facility on the weekdays because those are the days when beer is being brewed. But that’s ok because it just means you get more time to taste-test the beer!

What I loved about the Harpoon Brewery is that you are able to taste all the varieties of beer they brew (unlike at Samuel Adams where you are limited to trying three of them). There is a lot of jibberjabber (or interesting useful information depending on your stance regarding taste, hops, and make) about each beer as they are introduced to you, but they do take breaks in between introducing each one so you are able to sample and gain firsthand knowledge about your beer. Unfortunately, you are not able to keep the glass they serve the beer to you in, but after the tour you are able to purchase a Growler (a 64 ounce collectors bottle) of any of the beers they have for a very affordable price.

Harpoons IPA is the most popular of all their beers, but they have many more to pick from like the “UFO flavors.” One interesting flavor they have, which I did not sample, was the Oyster Stout. Once I heard the name of that beer and saw its color, I immediately thought of Oyster Sauce; if you’re Asian you know what I’m talking about! My personal favorite Harpoon beer was the Harpoon Cider which is rather difficult to find as they only use apples grown from the New England area.

While walking around Harpoon trying to get as many glasses of beer as you can, you will find a very interesting wall to the left of the bar. This corner of the bar is filled with countless beer cans from all over the world. As a proud Canadian, I was pleased to find two Bubba’s of Molson Canadian and Labatt Blue! (Represent!)

Basically where at Samuel Adams you get a free glass, three types of beer to try, and only the beer they serve in the pitchers, at Harpoon you get all the free beer you want in a span of 30-40 minutes, on and off, depending how much and how fast your tour guide talks! But it’s worth it to visit both brewies.

You can go on two different days or go to both on the same day. Hey, why not? I think we could all use a drink!

Please let me know any beer tours you’ve gone on, free or not free… and what sort of experience you had!

[Pictures courtesy of onbeer.org]

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Mmm Masala Chai

by Wei Su on 2011/05/12 in Asia, North America, World Recipes and Ingredients

As the weather continues to flip-flop here in Toronto, a lovely Saturday sitting by the docks with an ice cream cone in hand has now turned back to avoiding a windy night snugged in at home with a hot beverage watching re-runs of old shows that I am way to0 ashamed to admit to enjoying :) Anyways, let’s re-wind. Earlier that night, prior to the dated and uninspired television marathon, I had a massive craving for spiced tea! Since it was so unbearably cold out, instead of a quick visit to my local barista, I opted to whip up a batch myself. The end product was a delicious masala chai latte!

To us Westerners, “Chai” is a type of spiced tea, and a “Chai Latte” (yum-o!) is a spiced milk tea that is sweetened. However in India and in other countries, chai (which comes from the Chinese word cha) simply means tea. Masala chai on the other hand, is the spice blended tea that we routinely call “Chai”, therefore Chai Tea literally means “Tea tea” (and now, the etymology lesson is over). Masala Chai in India is what Coffee is in North America; many consume on average of four cups a day. Chai Wallahs, chai street vendors, sell this popular drink to pedestrians in the droves. Originally created as a cleansing and balancing beverage following the principles of Ayurvedic philosophy, Masala Chai also has many beneficial and healing properties.

Masala chai is prepared by brewing tea leaves and spices over heat (instead of our common practice of steeping tea in pre-heated water). All families in India have their own special way of preparing Masala Chai using a variety of spices. Let’s take a peek at some of the common spices used and how you can re-create the deliciousness without the help of your local barista (and minus the extra sugar & non-pleasant additives!) You can find big bags of these spices at your local grocery store (approx. $1.99-3.99 per 100g bags), or spend an adventure filled afternoon exploring House of Spice in Kensington market… they literally have every spice possible.

Cinnamon Bark or Cinnamon Sticks: To get the most flavour out of your pot of masala chai, use cinnamon bark or sticks instead of the more commonly found ground cinnamon. Gently crush your cinnamon stick before immersing it your pot. Cinnamon is not only delicious, but also healthy. Research has shown that cinnamon can help reduce LDL cholesterol, regulate blood sugar, and can relieve pain from inflammation.

Cloves: Before cloves turn brown from being dried, they are actually a pink flower bud that grows from the clove tree. Cloves, which are added whole to infuse Masala Chai, give the beverage a sweet flavour. Cloves are high in vitamin C, K, and rich in dietary fibre. There is also some evidence that Eugenol, a chemical component of clove oil, is an effective anti-fungal.

Cardamom: Cardamom seeds come in a green or black variety. For the purpose of making Masala Chai, choose green cardamom seeds as black seeds are more commonly used in savory dishes. Crush the seed gently to let out the full flavour. Cardamom seeds are a natural breath freshener and help with digestion.

Once you have your spices on hand, follow these easy steps to make your own Masala Chai.

Ingredients: Serves 2

2 cups of milk (preferably organic and 2%)
2 cups of water
2 cinnamon sticks
8 cardamom pods
6 cloves
2 tsp of honey or brown sugar
4 tsp of any black tea (for a decaffeinated version, try rooibos tea; if using green tea, do not seep tea for more than 3 minutes or tea will become bitter)

Method:

1) Add water and milk in a pan and turn heat on low.
2) Add cinnamon, cardamom pods, cloves, and allow herbs and liquid to infuse and simmer for approximately 10 minutes.
3) Add sugar and tea leaves, allowing concoction to seep for approximately 5 minutes.
4) Strain the tea into pretty mugs
5) Serve to yourself and a special someone, and enjoy :)

PS. There are a ton of other spices you can add to your infusion – pepper, ajwain, allspice, coriander seeds, fennel, licorice root, nutmeg, vanilla bean, etc. So get creative and try out different combinations!! I would love to hear in the comments below how your Masala Chai turned out, and which spices you choose!

[Picture courtesy of miansari]

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huiyang cuisine - Sour Vegetable Fish Pot - Suan Cai Yu

Try Something Different: Sour Vegetable Fish Pot – a Huiyang Chinese Dish

by Jing on 2011/04/12 in Featured Article, World Recipes and Ingredients

huiyang cuisine - Sour Vegetable Fish Pot - Suan Cai Yu

I’ve had an urge to try something different, to cook something that’s mostly unusual to our typical palette. And so, I thought I’d try my run at making Sour Vegetable Fish Pot (Suan Cai Yu), a traditional dish from Huiyang Chinese cuisine. What the hell is Huiyang cuisine? I asked the exact same thing, so here’s what I found out.

Huiyang cuisine is actually considered by many as one of the four most influential styles that make up the heritage of Chinese cuisine, the others being Cantonese, Sichuan, and Shandong cuisine. I wasn’t familiar with Huiyang cuisine, in fact, I didn’t ever recall having it during my stay in China. But after some research, I discovered that Huiyang cuisine is widely eaten, pretty mainstream, and reflected in the Chinese foods we eat here in North America. Duck egg porridge, pot stickers, shao mai, and even Yangzhou fried rice - that’s right, it’s Huiyang cuisine.

I was first introduced to Sour Vegetable Fish Pot by my girlfriend’s family. It takes some getting use to, but it’s basically a giant soup pot filled with pickled cabbage (suan cai – aka Chinese “sauerkraut”), fish slices, and cellophane noodle. I consider it “comfort food” and a dish that’s perfect for the winter time with a spicy kick to it, almost like a bowl of chili but without the tomato taste. I bought a mix package from the grocery store, and it’s really easy to make. Give it a try and let me know what you think! Have you tried something different?

huiyang cuisine - Sour Vegetable Fish Pot - Suan Cai Yu - 2

Directions:

  • Cook up the Suan Cai cabbage in a bit of oil until fragrant
  • Pour in some water (about 1.5L) and the soup mix
  • Once boiling, put in the fish slices
  • You can put in the cellophane noodles a bit after
  • Once it boils again, it’s done! The fish slowly cooks in the hot water to give it an awesome slippery texture
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TGIF Food Mosaic – Curry Curry Everywhere!

by Jing on 2011/04/08 in Featured Article

Thank god its Friday, here’s to the end of the week with a collage of my favorite curry pictures via Flickr. As you know, I’ve been on a curry run and have been making curries of all flavors and worldly locations. Just a few weeks ago, there was Malaysian Lamb Rendang, then Thai Green Curry and finally Japanese Curry. I’d like to become the curry expert but I think I’m all curried out for now! Have a great weekend folks!

curry-food-mosaic

1. Thai curry, 2. Curry Fiesta, 3. Penang Curry Mee 2, 4. Malay Curry: Gulai Ikan, 5. bpp / hainanese curry rice, 6. Bento #157: Thai curry, 7. Curry time!, 8. Curry omu rice, 9. Curry w/ Rice

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japanese-curry

Japanese Curry (カレー karē) – One of Japan’s Most Popular Dish

by Jing on 2011/04/05 in Asia, Featured Article, World Recipes and Ingredients

japanese-curry

I was first introduced to Japanese curry at a very young age during a play date with my Japanese friend. I instantly fell in love with it and insisted that my mother make it for me. Ever since, it’s become a common bulk-food staple for my family to serve week after week. Thankfully that doesn’t happen anymore, and since my curry urge with last week’s Thai Green Curry, I wanted something with curry but very different.

The Japanese are actually obsessed with this dish, and it’s becoming almost a national dish that’s been served since the early nineteenth century thanks to British naval fleets. It’s so popular that instant sauce mixes have been available for decades and can be bought almost anywhere. There are a lot of varieties, but the most basic Japanese curry contains onions, carrots, potatoes, and any meat stewed in a thick and creamy curry sauce. Served over Japanese short grain rice, it becomes a satisfying saucy mix where each spoonful contains a nice amount of curry and rice. And for those intolerant for spice, not to worry, there’s only the merest hint.

japanese-curry-mix

Glico has always been the go-to family brand, but lately I’ve tried a “newer” brand extension from Glico I found in the supermarket: Zeppin.  Of the two, I prefer the original maybe because I was brought up by it. But Zeppin provides a really rich curry taste compared to Glico’s lighter curry mix. Of course, there’s a large variety of Japanese curry mixes out there that’s dominated by three main brands: House Foods, S&B Foods, and Glico. House Foods sold it first in powdered form and has since remained the dominant brand. Ironically, I like the smallest brand for Japanese curry!

When cooking Japanese curry, you can use any type of meat; I typically use chicken, but in Beijing I had it over over katsu (fried breaded pork cutlet) which adds an interesting crisp to it. Even if you can’t read the Japanese directions, it’s very easy to make: slightly cook your veggies and meat, pour in some water, mix in the Japanese curry sauce block, let simmer, and presto – delicious Japanese style curry! I prefer to serve over Japanese short grain rice, it just provides the right texture for the creamy curry sauce as opposed to stickier rice versions… but whether paired with udon noodles or bread, this dish is delicious!

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eataly-new-york-3

Eataly: a slice of Italy nestled into the heart of New York City

by emma on 2011/03/31 in Featured Article, Food and Travel, Foodie Guide, North America, World Recipes and Ingredients

eataly-new-york

Eataly has been the top reason for a must-take NYC trip and I luckily got there this month, finally! Now to share the magic of Eataly: what it is and why you need to go! This place is what I consider to be Italian heaven: fresh ingredients, the best products for every price point, hand made foods… basically all the best parts of Italy. This place is a mecca for those looking to cook, learn about, or eat Italian food. It took me forever to wander through here, aisle after aisle and restaurant after restaurant.

Eataly is a massive marketplace in the heart of Manhattan giving New Yorkers & visitors a taste of Italy. Eataly is the creation of Italian-American restaurateurs Mario Batali, Joe Bastianich, Lidia Matticchio Bastlianich, and the founder behind the gourmet food and wine market (Eataly) in Turin, Oscar Farinetti. The 50,000-foot-space is more than just a supermarket with restaurants; it is an energetic marketplace, a place to taste and take home products that inspire the rustic coking of Italy, and a place to learn about the country, the trade and their products. Eataly is the “heartbeat of Italy.”

eataly-new-york-1

The complex includes multiple restaurants (an Italian steakhouse, a Neapolitan pizzeria, a gelaterie, a microbrewery, and year-round rooftop beer garden etc.), a cooking school, aisles upon aisles of fresh produce and Italian products, and the ability to buy the ingredients of a dish you just ate in one of their restaurants. There is also a travel agent on hand who will help you arrange a trip to Italy to visit food and wine producers. If you can’t quite commit to the flight right away, there is a bookstore, wine store and houseware store where you can purchase goods such as espresso makers from Bialetti to help you in living la dolce vita.

eataly-new-york-2

My favourite part about the place is probably the meat and cheese area. When I walked into Eataly, the first thing I encountered was the Salumi & Cheese restaurant, where boards were filled with house made meats and cheeses. The taleggio was calling my name! If I lived in New York, I honestly don’t think I would be able to shop anywhere else. The selection at Eataly is out of the world… and with full 4 tier cases of different parmesan or proscuitto, how can you go wrong?! The produce is incredibly fresh, with seasonality being key for availability, and the variety at each station is astonishing. There are so many different mushrooms and onions, I just could not stop staring and exploring! I never wanted to leave! The coolest part I find about Eataly, is that it is not just a tourist trap; New Yorkers actually shop there! A tip: I went on a Saturday, and the place was packed! The meat and cheese restaurant bar was already full at 11am with people eating pasta and pizza. I sampled an Italian sandwich of crusty baguette and house cure prosciutto: simple and perfect, classic European.

eataly-new-york-3

Bringing Italy’s “Eataly” to North America was a fabulous idea. Created to inspire fresh, good and passion filled eating is, IMHO, necessary to combat the ever problematic epidemic of salt and fat laden fast food. This general concept is something I feel strongly about and I think promoting this idea by encouraging everyone to visit Eataly, to taste, experience, and eat! The more people become engaged the better, and it’s impossible not to begin, or deepen, your love affair with food or Italy while in Eataly.

Located: the Toy building at Fifth Ave. between 23rd and 24th in New York City
200 5th Avenue
NY 10010, United States
(646) 398-5100
Subway: 23 St

[Images courtesy of Emma and Gastronomichael]

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Chicken Stock – 1 Chicken, 4 Meals pt II

by Julia on 2011/03/29 in Featured Article, World Recipes and Ingredients

making-chicken-stock

I just have to say, what a strange year this has been so far! I recently went over to New Zealand for a little vacation time with a girlfriend of mine and didn’t realize that an earthquake would be included in the package! We flew into Christchurch and luckily only felt tiny aftershocks 400km away in Queenstown when it occurred. Praying for smooth sailing on my next overseas trip!

Hope you had some luck with the roast chicken on my last article a while back, and maybe you’ve just roasted another one and just happen to have a carcass around. Rather than throwing it out and wasting all the precious minerals and nutrients stored inside the bones and joints, today’s recipe is all about stock. You can make a big batch and freeze whatever you do not need. I make mine with a little a more asian influence and the spices bring out a nice warmth to it. Depending on my mood, I will either make it on the stovetop or just chuck all the ingredients in my slowcooker. I even end up discarding the twice cooked bones into my compost bin because I figure it should be soft enough to decompose by then.

As with all my recipes, mix and match the ingredients with what you have on hand. Nothing is ever set in stone and all our taste buds vary from one person to another.

Ingredients:

1 free range chicken carcass
1 onion, diced
1 carrot, diced
200g kent pumpkin, diced
2cm pice of ginger, sliced
4 cloves of garlic
2 pieces star anise
1 cinnamon stick
2 tbsp salt
2 tbsp soy sauce
1 tsp corriander powder
1 tsp white pepper

Directions:

Place chicken carcass in a pot and cover with water.
Add all the ingredients and bring to a boil, taking away as much scum as possible
Simmer for at least 4 hours.

[Pictures courtesy of Sara.Anne and Elanaspantry]

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World’s Fastest Beer Dispenser Fills 56 Pints Under 1 Minute!

by Jing on 2011/03/25 in Food and Travel News

As if this article headline doesn’t say this FAST enough already, but an American company has come up with a solution to the dreadfully painful lineups for beer. The days of waiting in line for that thirst-quenching beer are numbered!

What’s cool is that they use a “bottom-up” filling approach in which magnetic discs flip open when a cup is placed on the tap. Not only does it reduce massive lineups, but it removes the human error of dispensing the perfect pour! Check out the video below, it’s unreal!

 

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thai-green-curry-recipe-2

Thailand’s Most Popular Curry – Thai Green Curry

by Jing on 2011/03/24 in Featured Article, World Recipes and Ingredients

thai-green-curry-recipe

My love affair with curries started at a young age when my mom would cook batches of it every weekend. It also helps when both your parents are Malaysian Chinese, so they take real pride in the curries they make. It got especially good when families would taste, experiment, and compete with each other for the best curry recipes. Adjustments were always made here and there, but the end results was always good. From beef Rendang, chicken curry, to fish head curry, the aromas would always dominate the kitchen (and entire house!) for days.

I always have weekly urges for curry and often make my own. With just having an awesome Thai dinner at a family friend’s house, I really wanted Thai green curry. There’s a huge variety of Thai curries and most are identified by the color of the actual dish. To no surprise then that green curries are actually green and results from the green curry paste that’s used. The green curry paste gets its signature color from grinding ingredients in a mortar like green chili, shallots, garlic, galangal, kaffir lime, coriander, cumin seeds, and many other secret ingredients. And because of the green chili, green curries tend to be just as hot, if not hotter, than red and yellow curries. But regardless of how spicy, green curries will always have a signature sweetness to it that other curries don’t. And it’s this refreshing sweetness that I yearn for, a distinct sweetness that’s a mix of palm sugar and kaffir lime.

thai-green-curry-recipe-2

I adopted my Thai green curry recipe from a Malaysian blogger whom I’ve been following. She makes such authentic (the blog’s from Malaysia!) and easy recipes you can make at home. It’s difficult to find some of the ingredients here in North America, but I’ve found that Asian grocery stores usually have all of them. So today, I’m sharing with you Thailand’s most popular curry. I hope you like it, because it’s the best one I’ve ever made.

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