FoodieChat

It is WELL and TRULY winter in Sydney!  The temperature can be in the single digits even during the day – and I am soon going to be dragging out my heater – I’ve done so well so far, as most of my friends have succumbed!!  Winter food means slow cooked, warming your home and your heart.  And red wine of course  I just made a huge batch of slow cooked beef ragout, it’s so easy, as you just prepare it and leave it on the stove or in the oven and forget about it!  First, I took 500g of chuck steak and cut it into little pieces.  I browned off the beef in some olive oil, then added diced carrot and celery and onion, and three cloves of garlic.  When the veges were almost soft, I poured in a cup of red wine and let the water evaporate.  Chuck in a few bayleaves, basil and oregano, and a 700mL bottle of passata.  I also added a beef stock cube.  Cover, boil on low for an hour.  Snuggle up with a magazine and hot chocolate in the meantime

When it’s done, I should have made my own pasta, but I was too hungry and lazy, so I just used spaghetti.  I drizzled it with truffle oil for a special luxurious touch, and served with parsley    There’s so much left for my freezer for a few more dinners

Hot off the press!!!! Coffee Warehouse Cafe & Deli (CWCD for short) has JUST opened TODAY!!!  Driving by this site formerly a motorcycle shop, I was soooo excited to see that it was a proposed coffee ROASTER, warehouse, cafe and providore – 4 in 1 of my favourite things!!! Many a time I drove by, wistfully waiting for opening day.  I thought that day approached when I saw the ad in Seek for the head chef. But alas, more days passed before the paper went up behind the glass facade and then such a tease – the “opening soon” sign!!  And FINALLY this day has come! I saw movement there last week and called up Caffe di Stefano and said they were opening today. I made sure I was there.  It was definitely a low key opening – only locals in the know would find out about it! Just a bunch of balloons at the entrance, and signs of life, as opposed to most of the surrounding Parramatta Road area which is derelict!  The first sight you see is the pizza bar – wood fired of course.  Serving as a takeaway, and provider of freshly baked super thinly authentic pizzas for the restaurant.

The restaurant itself is a wide open warehouse space on ground level, and a mezzanine level.  A number of very large communal tables made of polished timber are surrounded by trendy stainless steel chairs.  A bar runs along the length of the window for gazing out into the street – or for me to sit and read my paper as I intend to, every single weekend for the rest of my life  There are also tables of four as well.  Well , not time to eat yet – so I browsed around the shop.  It wasn’t so huge, but the offerings were quality.  Fresh italian crusty bread in every shape you would need for your weekend gourmet table, and at VERY reasonable prices.

The deli has a wide variety of salumi and other meats, as well as anti pasti.  Judging by the hooks above it, I am guessing that some lovely legs of proscuitto may soon arrive

Read the rest of this entry »

This post serves two purposes. Firstly, to share with you an AMAZING chocolate cake recipe that my friend Bec found on the net. It’s a sour cream chocolate cake. Eww I hate sour cream. You too? Well doesn’t matter, because you can’t actually taste it! It makes the cake sooo moist. And for some reason, it generates a huge chocolatey hit even though the cake is only made with cocoa! I’ll say no more, here is the recipe:

http://allrecipes.com/Recipe/sour-cream-chocolate-cake-2/Detail.aspx

It makes a huge batch. I got 16 full sized cupcakes and 24 mini cupcakes out of it!

And the second purpose of my blog post, is to say – now I know why you have to use castor sugar if it says castor sugar! I made the cupcakes two days ago, and today reaching for one of them, I can see little white speckles all over them! On closer inspection, it is undissolved sugar! The recipe doesn’t say castor sugar, and since castor costs more than normal sugar I used normal….. learnt my lesson! No impact on taste or the inside though.

I find this case’s texture excellent for shaping, and making children’s cakes, it is very sturdy but still soft and crumby. Hope you find it useful!

As I previously mentioned, one of the dangers with joining a pre-arranged tour for your holiday is that you don’t get to pick where you eat.  Usually, restaurants that offer the tour operator the best margin and can have the food ready as soon as you sit down are favoured.  No regard to authenticity or enjoyment of the tourists.  This was the case for many of the places we ate at in Vietnam.  But every so often, we were stunned and delighted to be taken somewhere superb.  Not just clean – but posh, not just yummy, but AMAZING, and not just satisfying but also innovative too!  Mekong Rest Stop is such establishment.  We were on our way back to Ho Chi Minh City when we pulled up at this complex in the middle of nowhere (Well, we had all fallen asleep by then).  We were taken to a beautiful garden, where we were seated at an outdoor pagoda, and seated in a room that had no more than 5 tables in it.  The furniture was antique, and the only thing that was missing was a fan – it was stinking hot!  But our stickiness was alleviated by the cool sugar cane drinks (US$2.50 each, which is considered expensive in Vietnam!!); and forgotten as our pre-ordered menu was delivered to us.  First up, for entrees, we were given mini vietnamese pancakes.  Crisp tumeric infused discs with a prawn, bean sprouts and pork; served with nam chuoc sauce; and the Hanoi Crisp parcels – fried spring rolls which are made with a delicate net style pastry.

Next up, individual beef noodle soups.  As you can see here, what we have as “pho” in Australia is sooo much better because it’s made in beef stock. Whereas in Vietnam most of the time we got it in MSG style soup No meaty flavour at all.   Unless what we have in Australia is westernised??

Things were looking good! And then along came this BALL!!  What was this fried perfectly rounded thing?? 

Read the rest of this entry »