Friday, August 17, 2007

Forget "Beat Sugar and Butter until Creamy"

Kris, MissFee joined me at Kinokuniya to listen to Mark Crick, the author of Kafta's Soup read from his book.

I managed to read a few lines from the book prior and I was struck by the way he describes the way we cook. We harp on constantly about how we taste food, but I had never thought about how I prepare vegetables or how I determine what to add and when. I shall pay closer attention next time I cook.
Anyway, he read Rich Chocolate Cake written with in the voice of Irvine D. Welsh. I enjoyed the reading (I didn't understand half of it but I enjoyed listening anyway)

And to keep my Chinese side happy we got to try out the cake (which was very yum) and free coffee (pretty good). Afterwards the end I was so full of chocolate, coffee and milk I didn't have to eat dinner.

Now have a great diet tip (WARNING: It isn't healthy!) Coffee fills me - so now rather than ordering a full meal, I have a half meal (share with Angie) and have a large skinny cap. Then about 4ish I'll have another so I won't come home and literally ravish the fridge and pantry.

What!!! I did say it wasn't healthy!
Here's a professional write up

Aroma Festival

Wow this is late!
Andrew and I suffer the same fate - we both have partners that aren't coffee drinkers. So every year the Aroma Festival comes around we make plans to go... But at the last minute we end up forgetting about it. But this year WE MADE IT!!!!

Here are some pics taken on my new mobile phone.
The crowds searching for coffee Yummy Nougat

Cupcakes! Cutesy and very Trendy at the moment

Organic Herbs <== Food Stalls ==> Chai Tea Stall

After all the coffee. The wall mural was amusing
"Switch to Tea"

Sage - the Herb

Yesterday at the Book Talk, I mentioned to a fellow foodie that one of my favourite dishes was simply pasta cooked al dente tossed in butter, salt and pepper. We both did a bit of drooling and now I cant get the dish out of my head.

But always in the need to try something new - I thought I would make Burnt Sage Butter and then it occurred to me I didn’t know what it tasted like! I nibbled on the leaf and couldn’t pin down the flavour. Argh! Its frustrating! Thank god for the Internet

A member of the mint family, culinary sage is highly aromatic and is best used fresh, when its flavor has been described as a mix of rosemary, pine and mint, or citrusy; when dried, it has a more camphorous flavor

So the flavour is down, now the recipe to make the butter I googled up.

Roast pumpkin & goat's cheese fettuccine
Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 4)
  • 60ml (1/4 cup) olive oil
  • 12 fresh sage leaves
  • 500g butternut pumpkin, deseeded, peeled, cut into 1cm pieces
  • 3 tsp ground cumin
  • 1 tsp ground coriander
  • Salt & freshly ground black pepper
  • 375g dried fettuccine pasta
  • 150g goat's cheese, crumbled
  • 4 green shallots, ends trimmed, finely chopped
  • 1 garlic clove, crushed
1. Preheat oven to 200°C.
2. Heat half the oil in a small frying pan over medium heat. Add the sage and cook for 30 seconds or until crisp. Remove from heat. Transfer sage to a plate lined with paper towel. Reserve oil.
3. Combine the pumpkin, cumin, coriander and remaining oil in a roasting pan. Roast in preheated oven, turning occasionally, for 15 minutes or until golden and tender. Remove from oven. Season with salt and pepper.
4. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the pan.
5. Add the pumpkin, goat's cheese, green shallot, garlic and reserved oil to the pasta and gently toss to combine. Season with salt and pepper.
6. Divide pasta among serving bowls and sprinkle with sage leaves to serve.

  • Didn’t have any goats cheese, coriander or cumin
  • Didn’t roast the pumpkin, boiled and then panfried them.
  • I had some cherry tomatoes I panfried them with the pumpkin
Steph and Ed both liked the dish. The cherry tomatoes added some tartness to the dish which help cut through the thickness of the sage butter. It was so easy to make. And only needed 1 of everything and that means easy cleanup!

Tuesday, August 14, 2007

NatGEO have it wrong...

I was looking for some photos of Sydney to add to the screen saver when i came across a photo gallery on the National Geographic website.

Cool! I thought, Bulk download! Which would save me time hunting down images

Then I saw the caption under the link...
A bright and cheerful city, see why these Australians are so happy in their capital.

Excuse me! Um... That's like saying New York is the Capital of the United States...

If one of the most influential geographical, historical and biological periodicals can't get it right what hope have we?

Thursday, August 02, 2007

"Say Hallo to my Little Friend"

I'm addicted to Facebook, and recently I added a pet. There was heaps to choose from but Tofu seemed like a great pet for a foodie... So added him on. Then looked at his mood... Stinky? OMG! I have a Stinky Tofu Pet! God Stinky Tofu...Now that is a dish you either love or hate.

Me? I absolutely HATE it. Sorry ST fans, by my sense of smell TELLS me that eating something that smells like roadkill on a hot summers day isn't good for you no matter what other people say!

My first experience of this was in 1997, in Hong Kong on Tung Choi Street, weaving and enjoying the Ladies Market on a cool evening night, admiring some goods when this god awful smell came across... We gagged and had our jumpers tied over our noses for the rest of the night.

I did a bit of google research and found Wiki's entry and to my horror theres a Stinky Tofu Chain!

Wednesday, August 01, 2007


Ever since we moved house, we've been wanting to get 'tankcam' back online, but due to a few technical problems, we haven't been able to.

Since Kris asked what was going on with tankcam at or Steamboat night back in June, I've decided to get the project back on it's feet.

I'm almost ready, just need to get over a few technical hurdles and we'll have it back online. It's just a case of "Watch this space".

I'm working on submerging the camera but still trying to sort a few things out. I'm not keen on having something hanging off the side of the tank.

Currently I'm testing from here, take a look and tell me what you think...


We've gone from Filofaxes to PDA's how about a step back?


Thanks Marti for the link