ChopinandMysaucepan

Queen Victoria Market, Melbourne

Posted on May 17, 2012 by Chopinand

“You don’t have to cook fancy or complicated masterpieces,
just good food from fresh ingredients”

- Julia Child, American chef and cookbook author

One of my favourite activity to do in any city that I visit is to check out the local fresh food markets. I find these markets truly fascinating because they provide an insight into the food culture of the city, its people and their way of life.

Notwithstanding the beautiful colours of fresh fruits and vegetables, wholesome cuts of meat, seafood and other fresh ingredients, these markets, to me, are the windows into the soul of the people that are connected to bringing fresh food to our dinner tables.

In a multicultural Australia, many of these fresh food markets are built upon the sweat and toil of early migrants who came to settle in this country. Some of these migrants worked on vast farmland, established small delicatessens, green grocers and eateries that became their livelihood. Others became butchers, fished along our coastal lines and established small cottage industries some of which still exist today.

Queen Victoria Market, Melbourne

Today, Mysaucepan and I are visiting the Queen Victoria Market, conveniently located within a 5-minute walk north from the heart of Melbourne CBD. Established in 1878, I am in awe this market has existed for well over a hundred years in this city. I try to think about Sydney’s equivalent being the Paddy’s Market in Haymarket as we browse through row after row of butchers, seafood vendors and small delicatessens.

Big Vic Deli

One of the first things that I notice is the sheer choice and variety of products on offer in the delis.

Some of these delis are more specialized than others but whether you are a gourmet chef or someone who simply loves to cook at home, this place is truly a paradise for seeking out those ingredients, whether you are planning on Italian, Japanese or Chinese for that next home party.

Stuffed olives, stuffed capsicum and Greek feta

I can feel the passion of the vendors as we walk past each stall from the way the food and ingredients are presented.

The array of colours, smell and small tastings is enough to whet our appetite as we stop to sample fresh bread, smoked salmon dips, stuffed olives and my favourite – ham and bacon.

Salmon prosciutto

Sydney, what is your answer to so many of these delis offering such mouth-watering ingredients which are all located in the one place?

Olives and sun-dried tomatoes

The vendors are enthusiastic in serving every customer, yelling our bargains and educating some who seem a little bewildered by the choice of so many products.

Beef pastrami, Continental Kassler and turkey ham

As we walk past the cold meats section, we are wide-eyed by the stacks of thinly sliced roast beef and pastrami, the mountain of shaved ham off-the-bone and trays of paper-thin prosciutto.

We enthusiastically suggest our favourite meals with these ingredients and how delicious our favourite sandwiches and antipasto can be with these cold cuts.

Fresh wild rabbits

Fresh kangaroo and chicken

The red meat sections are not limited to just your favourite standing roast ribs on the bone. We spot fresh kangaroo fillets that look so lean in its vibrant red.

We find prices can be both relatively cheap and expensive across a variety of items and it might pay to shop around before buying. For today, we are merely feasting our eyes on all the food and thinking what we could cook with such beautiful ingredients.

Fresh lobsters

Perhaps the one area that Sydney still holds the trump card is in seafood although the fresh seafood at Queen Victoria Market is very good.

Live mud crabs

The variety of fish, oysters, prawns, crabs and other shellfish is good although it pales in comparison to Sydney being the seafood mecca of Australia.

Assortment of dips

Healthy start: Fresh fruit juices

Home-made semi dried tomatoes

Many fresh food are home-made and we salivate thinking about the flavours of these sun-dried tomatoes and artichokes in a fresh salad.

Home-made artichokes

Italian style white anchovies

Since our lunch at Movida, I have developed a new-found respect for the humble slivers of anchovies. Apart from using this delectable ingredient in my pasta recipes and salads, I find myself thinking about some creative canapes that would go so well with its salt complexity.

L to R: Stuffed olives - pesto, tomato and feta

Smoked trout

How about a smoked trout dip with some home-made mayo to accompany your rice crackers during happy hour? Or perhaps a smoked trout spaghetti pasta with some fresh cherry tomatoes for dinner.

The possibilities of pairing so many different ingredients together appear endless.

Imported Spanish quince paste

Imported Serrano Jamon

Vegetable panini with pumpkin, capsicum, spinach and pesto

The delis section of the Queen Victoria Market is truly a feast for all the senses and I would highly recommend any visitor to Melbourne to check it out.

Fresh fruit markets

Fresh fruit markets, Queen Victoria Market

We wonder across to the fruit and vegetable section and the colours of these fresh ingredients never fail to amaze me. These markets appear to be a lot more organised than those in Sydney. Generally, the stalls are neat and the food appear to be better presented.

Fuji and Granny Smith apples, Queen Victoria Market

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Posted in Travel | Tagged bacon, chicken, fresh food market, fresh fruit, seafood | 29 Comments

Movida Aqui, Melbourne

Posted on May 12, 2012 by Chopinand

Movida Aqui, Melbourne

When Frank Camorra’s Movida first took Melbourne by storm back in 2003, it was a little bar in a back lane serving Spanish tapas and shared plates.

Fast forward nine years and there are two new instalments to the original joint – Movida Next Door and Movida Aqui. Word has gone out the Movida fever is now spreading to Sydney, purportedly taking over the site at Jared Ingersoll’s Cotton Duck in Surry Hills.

When Mysaucepan tried to make reservations at Movida a few years ago, the restaurant was booked out for three months. So on our trip this time, she made reservations for lunch way in advance.

Finally, we find ourselves at Movida Aqui in Bourke street in the heart of Melbourne CBD today.

Movida Aqui, Melbourne

The alfresco dining is surrounded by olive plants and as good a Melbourne day as it is today, we are choosing a table for two inside the restaurant where we are seated directly opposite the open kitchen where we can feast our eyes on the chefs working their theatrics.

Dining at the bar, Movida Aqui, Melbourne

It is an exciting dining room at Movida Aqui where diners can choose to have their tapas and shared plates at the bar or be seated in a more intimate private area at the rear end of the restaurant.

Table setting, Movida Aqui, Melbourne

The warmth of the sun is beautiful on this cool autumn day and our table is bathed with natural light, a dream setting for food bloggers fussy about taking that so-called “perfect” shot of their food.

Sangria $9

Mysaucepan orders a sangria to get a refreshing taste of Spain. Here, it’s lighter on the red wine and has an added splash of campari, with just the right amount of kick to give her a happy buzz.

Bread, EVOO and salt

We are greeted with complimentary bread served on a wooden board and this would soon become a prelude to the presentation style of Movida’s signature tapas.

On the ball: Chefs at Movida Aqui, Melbourne

The bonus of being able to watch the chefs at work and the aromas from the kitchen so close to our table is working up a healthy appetite.

The Movida menu has struck a chord with the new style of dining, that is lighter, more sociable yet exciting, with its flexibility for sharing. You can graze on tapas all day over a few drinks or just nibble on them as entrees before moving into the more substantial mains. Each course offers the best of Spanish flavours with Frank Commora’s surprising twists and turns.

Anchoa $4.50

We order one of the most talked about tapas of Movida, the Anchoa - a hand-filleted Cantabrian artisan anchovy on a crouton with smoked tomato sorbet, garnished with baby capers, diced parsley and a little extra virgin olive oil.

Who would have thought of pairing the refreshing chill of a smoky tomato sorbet with a salty sliver of anchovy on top of a crispy crouton but it works beautifully. This stroke of genius has obviously made the Anchoa tapas one of Movida’s seven classics on its menu.

Abalone $7.50

The Abalone arrives thinly sliced. The flavours from the sea are enhanced with specs of yellow caviar and a foamy oyster emulsion. A wafer-thin slice of crispy King Brown mushroom is dehydrated into an interesting crisp.

Gamba Con Sobrasada $8.50

Gamba Con Sobrasada is a prawn that is smoked, then seared “a la plancha” on a flat grill, with a charred exterior and a slightly rare interior. Within the crispy pastry, we can taste a puree of capsicum, garlic and paprika.

Bomba $4.80

Bomba $4.80

Another signature tapas is the Bomba, which arrives in a crusty golden brown ball filled with creamy mash and minced chorizo. By now, Movida Aqui is clearly impressive, with elegant and unsuspecting flavours cleverly paired with interesting textures.

Camerones $14.50

Camerones or school prawns seem to be a current craze in many new Sydney restaurants and has become one of my favourites.

The Japanese, Greeks and Thais seem to have their own version of camerones and the magic of the accompanying dip is just as important as deep frying these little prawns to a crisp.

Camerones $14.50

At Movida, the prawns are dusted in semolina, paprika and then deep fried. The ali oli dip is rich, creamy and generous in complementing the salty crisp of each prawn.

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Posted in Eating in Melbourne, Shellfish | 12 Comments

Bush-walking in the Blue Mountains

Posted on May 4, 2012 by Chopinand

Climb ev’ry mountain search high and low
Follow ev’ry by-way every path you know

Climb ev’ry mountain ford ev’ry stream
Follow ev’ry rainbow till you find your dream

A dream that will need all the love you can give
Everyday of your life for as long as you live

– Richard Rodgers & Oscar Hammerstein,
composers of the hit musical Sound of Music

~~~~~~~~o~~~~~~~~

On our recent trip to the Blue Mountains, we visited the beautiful Mount Tomah Botanic Garden and spent a couple of days in Leura.

From the heart of Sydney CBD, a leisurely one and a half hour drive west takes you to Leura, a beautiful little town with tree-lined streets, cafes, shops and restaurants.

We took on a couple of bushwalks in Leura where there were so many beautiful look-out points with panoramic views of the mountain ranges, valleys and canyons.

Some of these images reminded me of the last few scenes in the hit musical Sound of Music, where the von Trapp family scaled over the mountain ranges in Austria to escape a call of duty by the Nazi-ruled Germany.

The song Climb Ev’ry Mountain from the musical is particularly apt when Mother Abbess sings this song to Maria (played by Julie Andrews) to encourage her spiritual strength in finding her dreams.

Prince Henry Cliff Walk, Leura

Signage for Prince Henry Cliff Walk

The Prince Henry Cliff Walk starts opposite the Solitary restaurant located at 90 Cliff Drive road in Leura Falls.

It is a moderately easy walk where you can take as short or as long a route. Look out points will appear within the first ten minutes as you descend through various narrow pathways.

A good way to spend an afternoon

We came across a group of young boys perched at one of the lookout points discussing aloud their faith and belief in the Bible on this beautiful Sunday afternoon.

It is indeed a heartening sight as I imagine they would be finding inspiration and faith amidst such a beautiful and tranquil setting.

A steep descent

As we walked, we came across some of Mother Nature’s beauty.

Nature's beauty

We foraged, we discovered, we tasted

A hollow tree

Blue Mountains, New South Wales

Waterfall, Blue Mountains, New South Wales

Blue Mountains, New South Wales

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Posted in Places of Interest, Travel | Tagged blue mountains, bushwalking | 21 Comments

Mount Tomah Botanic Garden, Blue Mountains

Posted on April 27, 2012 by Chopinand

Mount Tomah Botanic Garden, Blue Mountains

The falling leaves drift by my window
The falling leaves of red and gold
I see your lips, the summer kisses
The sunburnt hands I used to hold

Since you went away the days grow long
And soon I’ll hear old winter’s song
But I miss you most of all my darling
When autumn leaves start to fall

– Johnny Mercer, American songwriter

~~~~~~~~o~~~~~~~~

On a recent weekend to the Blue Mountains, Mysaucepan wanted to explore beyond Leura, Katoomba and Blackheath. So on our last day, we drove to Mount Tomah, a leisurely half hour drive from Leura.

It isn’t quite the thick of autumn yet but the deciduous trees are beginning to change into a beautiful mix of yellow, orange, crimson and gold.

Autumn is one of my favourite seasons because of these colours and it reminds me of the beautiful song, Autumn Leaves. The music and lyrics were originally written in 1945. Legendary American songwriter and lyricist Johnny Mercer wrote the beautiful English lyrics in 1947.

Pictures really do paint a thousand words and I believe there is little need for words when the autumn colours are so vibrant and beautiful.

Listen to Eva Cassidy‘s hauntingly beautiful rendition of this song as you walk through the Mount Tomah Botanic Garden. For me, it was an exhilarating experience listening to this song whilst walking through this beautiful garden.

(Click on video below to listen to Eva Cassidy sing Autumn Leaves)

Mount Tomah Botanic Garden

Mount Tomah Botanic Garden

Lush green lawn, Mount Tomah Botanic Garden

Falling autumn leaves, Mount Tomah Botanic Garden

A sky of red, Mount Tomah Botanic Garden

Japanese maple, Mount Tomah Botanic Garden

A cosy nook, Mount Tomah Botanic Garden

Pretty in pink, Mount Tomah Botanic Garden

Lady in Red, Mount Tomah Botanic Garden

Autumn blossom, Mount Tomah Botanic Garden

There's always room at the top, Mount Tomah Botanic Garden

The path less traveled, Mount Tomah Botanic Garden

Epacris, Mount Tomah Botanic Garden

A busy bee, Mount Tomah Botanic Garden

A sea of green, Mount Tomah Botanic Garden

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Posted in Places of Interest | Tagged autumn leaves, botanic garden, S, Southern Highlands | 23 Comments

First Blogiversary winner announced

Posted on April 26, 2012 by Chopinand

Homemade garlic chips and bacon salt

We wish to announce the winner of the giveaway above from our First Blogiversary blogpost goes to:

leaf, writer of the indolent cook food blog.

We share your sentiments the Ipoh hor fun recipe is one of our all-time favourites and a beautiful comfort dish during winter months and we will gladly forgo fancier dishes for it too.

This recipe also remains the most searched for among all the recipes on our blog.

A big thank you to all our readers who participated in the giveaway and congratulations to leaf. We hope you will enjoy your prize.

Chopinand & Mysaucepan

Posted in Recipes | 1 Comment

The Wine International Group Sydney (TWIGS) Annual Dinner 2012

Posted on April 23, 2012 by Chopinand

Crab ravioli in lobster bisque

“The best way to enjoy a great wine is to pair it with three important things – great food, great music and great company.” ~ Chopinand

What do you get when you put a group of wine lovers together who enjoy the finer things in life? Read on to find out …

A room for quiet contemplation

I am a firm believer that nothing in this world is free, not even the air that you breath.

So when Secretary of The Wine International Group Sydney otherwise fondly known as TWIGS invited Mysaucepan and I to their annual dinner, I am in quiet contemplation as to what the catch is.

“Thank you so much for the invitation, P, Mysaucepan and I will be delighted and honoured to join your exclusive group of wine connoisseurs for dinner”, I said to him over the phone.

“That’s great!” Secretary P says. ”Tell me something though, can you spot the difference between a chardonnay and a cabernet sauvignon?” he asks me in jest.

There is a long pause on my end as I try to do some quick thinking.

“Errr, apart from the fact that one is a white varietal and the other one is red, I think they are spelled differently?” I replied.

“Okay, that’s not what I meant but nevermind. How about making a short speech as our invited guest. Can you talk about something that may interest our members?” he enquires further.

After some deliberation, we agree that I shall deliver a short note about “Wine, Women and Song” to the members during the evening.

“Oh by the way, it would be great if you can tinkle the ivories of the grand piano with some Mozart and Chopin, I think the grandmaster would like that too”, Secretary P added.

“No problem, I’ll come up with something for the evening”, I said.

So there you have it dear readers, an invitation to TWIGS annual dinner 2012 is not without its conditions as nothing in this world is free. It is a group of discerning and high-intellect individuals that love their wine, so my work is cut out for the evening.

Mysaucepan puts in a stern reminder to me, ”The invitation says ‘formal’, so you just can’t turn up in your t-shirt and shorts, okay?”

“Damn, I was having some grand visions of sipping wine in my usual summer attire among a group of wine buffs dressed in tuxedos”, I said.

~~~~~~o~~~~~~

The arrival of guests

TWIGS Annual Dinner 2012, March 2012, Sydney

It is a beautiful Sydney evening at grandmaster I’s stunning home. The expansive water view overlooks Lavendar Bay towards the Sydney Harbour Bridge, Opera House and Sydney CBD beyond. So it is befitting that invited guests and TWIGS members are soaking up the breath-taking and panoramic view of Sydney harbour with some Bollinger Champagne.

“There will be fireworks too tonight”, grandmaster I tells us.

“Did you organise the fireworks for us tonight?”, someone asks enthusiastically.

“No, not me this time. I believe it’s the start of La Traviata by the harbour”, he explains.

Bollinger Champagne

“Is it me or champagne tastes a lot better in a beautiful setting with good friends and some classical music in the background?” I ask my friend KC.

“It’s you”, he replies. “This happens to be an expensive bottle so if you took a sip of it in the bathroom by yourself, it will still taste pretty good”, he adds.

Suddenly, this glass of bubbly that I’m holding emanates even more of its toasty and nutty aromas.

Our host, Grandmaster I decanters each bottle of red to give the wines sufficient time to ‘breath’ before dinner.

2007 Coleraine Te Mata Estate

The Coleraine Te Mata Estate is reputed to be one of the greater wines from New Zealand.

2006 Chateau Les Grands Marechaux Premier Cotes de Blaye

2010 Bindi Block 5 Pinot Noir

A selection of wines for the evening

The wines and their contributors for the evening are:

Bollinger Champagne, from incumbent Grandmaster I
Gosset Grand Reserve Brut NV Champagne, from Sugar
2007 Tim Adams Riesling, from in-coming Grandmaster A
Pascal Jolivet Pouilly Fume, from Sugar
Chablis Premier Cru Simonnet Favre, from Secretary P
2010 Bindi Block 5 Pinot Noir, from P
2007 Coleraine Te Mata Estate, from KC
2006 Chateau Les Grands Marheaux Premier Cotes de Blaye, from Chopinand

Dinner setting - TWIGS annual dinner 2012

Our hosts for the evening, grandmaster I and his charming wife H, have planned an elaborate French-inspired menu to commemorate the 2012 annual dinner.

A beautiful jarrah wood dining table is complemented with candlelight, distinguish crockery, cutlery, matching wine glasses and designated seating arrangement.

Dinner setting - TWIGS annual dinner 2012

In particular, H’s creativity means she is supervising the chef, Andrew in the kitchen to come up with a selection of delightful hors d’oeuvres, designed to complement some of the wines that we are drinking that evening.

Raw scallops being prepared for the oven in the kitchen

Deft skills: Chef Andrew preparing entree

Tomato soup

As the evening descends upon us, we are greeted with shots of tomato soup. Sweet and slightly tangy, this soup is perfect to whet the appetite.

Lamb on puff pastry

Small canapes of lamb on puff pastry are delightfully succulent with the flaky pastry.

Scallop potato frittes

It is not easy to cook scallops to just the right texture and Andrew’s scallop potato frittes is outstanding with a beautiful contrast of textures.

Fireworks at Sydney harbour for the opening of Verdi's La Traviata

Just as we are about to commence dinner, fireworks erupt over Mrs Macquarie’s Chair and Farm Cove to signal the start of Verdi’s opera La Traviata.

Menu for the evening - TWIGS annual dinner 2012

Crab ravioli in lobster bisque

A crab ravioli in lobster bisque looks stunning in a sheen of dark golden brown. The velvety bisque has fresh seafood aromas while the lobster meat is firm yet yeilding. The classic combination of crab ravioli adds substance to this wonderful dish from the sea.

Our hostess, H, tells us that she buys her seafood fresh from the boats that come in at Coffs Harbour. They are markedly fresher from those at the Sydney Fish Markets as she has a contact that picks the seafood off the boats each day.

Prawn, watercress, orange and avocado salad

When a prawn, watercress, orange and avocado salad arrives, this clever dish is screaming out a Sydney summer.

Prawn, watercress, orange and avocado salad

The orange and subtle vinaigrette add a citrusy dimension to the crunch of the fresh watercress while the avocado provides a creamy texture against the succulent prawns.

A view of the kitchen theatrics from the keyboard

And so it came time for me to provide the TWIGS members with some entertainment during dinner. Not only do I have a beautiful view of the harbour as I play a few pieces by Gershwin, Massinet and Beethoven, I get to peak at what chef Andrew is doing in the kitchen as well.

I am made to work for my dinner tonight

How nice is it when I get to witness chef Andrew preparing dinner for us as I run my fingers over the piano keyboard. I seem to be getting hungry as I watch him transform beautiful ingredients into a truly memorable meal.
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Posted in At Friends, Chicken, Salad, Seafood, Shellfish, White meat, Wine with food | Tagged berries, chicken, pinot noir, scallops, seafood, soup, wine | 18 Comments

Hatch Cottage, Moss Vale, Southern Highlands

Posted on April 18, 2012 by Chopinand

Hatch Cottage at 562, Nowra road, Moss Vale, New South Wales

When we visited the Southern Highlands in autumn last year, we were really enchanted by the beautiful colours of the trees and vegetation. We are just a little early this year but nevertheless, we see so many beautiful colours around Bowral, Berrima, Sutton Forest, Exeter and Bundanoon.

This year, we are staying at Hatch cottage within the ‘Mali Brae’ estate in Moss Vale, a quaint little country dwelling that was first built in 1860.

Hatch Cottage at 562, Nowra road, Moss Vale, New South Wales

“1860 … that’s one hundred and fifty two years ago?”, I thought to myself as we drove past the cobblestone signage leading to the cottage that is on a 40-acre stretch of rolling hills and farmland.

“In 1860, Franz Liszt was still alive and George Gershwin was not even born”, I pondered further.

With these thoughts, I drove slowly towards the wooden cottage. We are here as Mysaucepan‘s mother and a friend are visiting us in Sydney and she thought bringing them to the country would give a very different experience from merely spending the week in the “big smoke”.

Fireplace and living room at Hatch cottage

A cosy and crackling fireplace greets us the moment we step into the cottage.

I should have taken some photos of a few issues of Australian Women’s Weekly in 1965. There are heart-warming recipes of a very young and beautiful Margaret Fulton and I could imagine what it was like cooking those hearty meals in this cosy little kitchen back then.

First double bedroom at Hatch cottage

The two bedroom are elegantly furnished, comfortable and warm as the weather is quite chilly when we arrive.

Second double bedroom at Hatch cottage

Bathroom at Hatch cottage

Although the cottage is not big, it is adequate for the four of us and we feel so cosy by the fireplace.

Trout ponds and rolling hills

Gum trees dot the landscape and make this vast bushland distinctively Australian.

Cattle grazing during twilight

There are about forty heads of cattle grazing in the hills and when we walk out onto the garden from the cottage, we have a vantage point of the entire farm where there are three trout ponds at the bottom of a small creek.

Sunset at Hatch cottage

And as the sun sets upon us on this first evening, I am eager to prepare dinner with some of the ingredients that we brought with us.

Nature's bounty

These fruits and vegetables are so fresh, I restrain myself on the salt to try and get its natural flavours coming through.

Zucchini

The weather is cold and tonight, we are looking at about 8 degrees Celsius. I gather more firewood to make sure we keep the fireplace going throughout dinner and into the late evening.

Potato stacks and sweet potato

We decide on some roast vegetables to make use of the heat and aromas of a warm oven. A drizzle of EVOO and sprinkle of salt and pepper onto roughly cut sweet potato, zucchini and potato slices and they look ready for the oven.

Fig and goat cheese salad

Mysaucepan prepares a fig and goat cheese salad with lettuce leaves and some roasted hazelnuts for a bit of crunch.

Pan-seared salmon and roasted vegetables

I love cooking in this small cottage because the aromas from the oven and open kitchen are so enticing. As usual, the ladies prefer fish as it is lighter and searing salmon fillets on a hot pan with EVOO is a simple yet delicious meal.

Pan-seared lamb cutlets

Lamb cutlets are lightly seasoned with dried mixed herbs, salt and black pepper. I sear these cutlets on very high heat and each side becomes gently charred with some crusty texture while it is beautifully medium rare inside.

Lamb cutlet with fig and goat cheese salad

A cosy cabin with a log fire cannot be complete without a hearty home-style soup in this cold weather.

I sautee some finely chopped leek, smoky bacon, carrots, onions in EVOO and then add a few pieces of smoked beef bones into my stock pot and simmer for a couple of hours.

Smoked bacon, zucchini and pasta soup

Add some finely chopped zucchini, tomatoes and soup pasta towards the end and you have a hearty smoked bacon, zucchini and pasta soup to complement a toasty and glowing log fire.

Toasty fireplace in the evening

Of course this wonderful meal is not complete when there is no music.

Listening to Ella Fitzgerald‘s silky voice singing Embraceable You is like sweet honey being trickled onto your lips. While gazing at the fireplace I feel like I’m being cuddled by a thousand beautiful angels.

Music for a cosy cottage

The radiant heat from the fireplace makes our living room so toasty and this inspires Mysaucepan to ruffle up a simple dessert to treat her mother. She slices up a few pears and makes a sugar syrup that is poured onto the pears in a cast iron pan. A layer of pastry then covers the pears and is brushed with some melted butter.

Pear flan hot off the oven

It comes out from the oven golden brown and I do the honours of flipping the pear flan onto a dinner plate.

Pear flan hot off the oven

Such a simple yet beautiful dessert and our only regret is we do not have any ice-cream in the fridge.

A room with a view

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Posted in Eating in Sydney, Lamb, Music, Red meat, Soups, Southern Highlands, Travel | Tagged Hatch cottage, lamb, Moss Vale, salad, Southern Highlands | 22 Comments

Chestnut picking in the Southern Highlands

Posted on April 16, 2012 by Chopinand

Chestnuts peaking out of its thorny shells

“It’s a glorious autumn day, what are we going to do?”, Mysaucepan summons urgently.

We are at the Southern Highlands during the Easter break for a second year in a row. We conjour beautiful memories of our Southern Highlands trip last year and Mysaucepan is determined to go chestnut picking this year.

I have never gone foraging before and the thought of wandering about in the forest brings me back to fairy tales like Hansel and Gretel or Little Red Riding Hood during my childhood.

A glorious autumn day in the Southern Highlands of New South Wales

After a drive of about forty minutes from Moss Vale where we are spending a few days in a beautiful log cabin, we arrive at a beautiful farm, where eager foragers are gathered to rummage through the grounds in search of those thorny husks that hold three brown kernels inside.

Chestnuts galore: Thread with caution

These thorny kernels are scattered all over the grounds and we are told the chestnut picking season only lasts for about six weeks during autumn.

A family affair: Children should be supervised when picking chestnuts

We don protective gloves to keep those prickly spikes at bay and set out to gather all these chestnuts littered on the grounds of the farm.

Chestnut inside its thorny husk

The brown husks are ripened and they peel off quite easily to reveal three chestnut pods inside. Each forager, ranging from cute little kiddies with their parents to the more experienced is carrying a bucket to collect all the chestnuts.

"This could get heavy, so many chestnuts to pick!!"

It is fun because you get to do a little exercise and you only pay for what you collect when your bucket is eventually weighed.

Raw chestnuts in a bucket

We managed to collect about three kilograms of chestnuts, where each kilogram costs $6.90.

Chestnut tree, Southern Highlands, New South Wales

Hatch Cottage in Moss Vale, Southern Highlands

I managed to get a log fire going in our cabin just before we went chestnut picking and by the time we arrived back home, the fireplace is toasty and inviting after a cool day out in the open.

Cosy fireplace in a log cabin

To roast the chestnuts, I make a cross incision into the hard shell with a sharp paring knife. This incision allows moisture to escape so that these chestnuts don’t explode during the roasting process.

It is a warm and cosy log cabin and in no time, we can smell the nutty aromas of our chestnuts roasting over a open cast iron pan in the fireplace.

Roasted chestnuts on a cast iron pan

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Posted in Places of Interest, Southern Highlands, Travel, Vegetarian | Tagged chestnuts, Southern Highlands | 32 Comments

ChopinandMysaucepan – First Blogiversary

Posted on April 8, 2012 by Chopinand

Tetsuya at home: Ocean trout marinating in grape seed oil, EVOO, coriander powder, pepper, basil and thyme

“Life is not about the length of our time here but moments in time that give us inner peace.

By capturing these moments on this blog, it is my hope it will also help you to relive your moments in time that make life worth living.” ~ Chopinand

~~~~~~~~~~

Today, 8 April 2012 marks the first blogiversary for ChopinandMysaucepan, the food blog which brings a delicious life of good food and music to our readers.

What started out a year ago with a few casual posts about music and some favourite family recipes have now become a culinary and musical journal of our daily lives.

Over the last twelve months, this blog has become our companion during our travels and a medium that has enabled us to meet so many new friends, fellow bloggers, chefs, food lovers, musicians as well as a legion of virtual friends that share our love for good food and music.

ChopinandMysaucepan has opened our eyes to become more aware of the food that sustains our daily lives. It has opened our minds to be more conscious about some of life’s trappings that we sometimes take for granted. Most importantly, it has opened up our hearts to appreciate that some of the best things in life are often little treats made up of simple things.

It has made us appreciate our loved ones all the more and reinforces our common love for simple and hearty food.

Our biggest privilege is being able to share our happy moments with you through this blog and the beautiful life that we see are reflected in all our photos.

So, it is our pleasure that on the first blogiversary of ChopinandMysaucepan, we bring you some memorable moments of the past year which make us appreciate life is not only short and precious, it is delicious too!

Enjoy!

Chopinand & Mysaucepan

Favourite Dishes from 2011 and 2012

(Click on the images for a review / blogpost of the dish)

Chilli crab claw, Jumbo Seafood Restaurant, Singapore

Since we started blogging, eating out at restaurants has taken on a whole new dimension.

“Camera?” I quip to Mysaucepan before heading out for dinner.

Chef's sushi selection at Yoshii, The Rocks, Sydney

“In my bag”, she replies.

Halfway driving to the restaurant, I ask, “Is there an SD card in the camera?”

“Oh damn, I forgot to take it out from the laptop after loading the photos. And sushi is the most beautiful food for blogging!!” she cries out.

“It’s okay”, I say calmly. “I’ve got a spare in my wallet”, I add with a smile.

Blogging has heightened our senses of just how much effort and care that some chefs put into their food.

Presentation is just as important as how food tastes for a food business and I think many restaurateurs have become accustomed to the sheer number of food bloggers with all their sophisticated photography equipment and the power of social media in “spreading the word” about their food experiences. As a food blogger, I seriously take on the responsibility to be objective, independent and fair.

Kingfish escabeche with watermelon

Over the last twelve months, we have tasted some awesome dishes around Australia and Asia. My only regret is we didn’t start blogging about our adventures a little earlier.

Though I am no expert in food trends and new restaurant openings, people often ask me for cafe and restaurant recommendations and my usual reply is “What do you fancy eating?”

I prefer to recommend a particular dish in a restaurant rather than the restaurant itself because everyone has different tastes and these change even with the change in weather and time of day. Also, some items will be better than others in most restaurants and it would be unfair to judge a restaurant if one orders the “wrong” item that does not suit one’s taste buds.

Therefore, I have singled out some of our favourite dishes over the last twelve months that has left me a little breathless albeit completely satisfied. The main take-away (no pun intended) from these experiences is that good food need not be expensive although some of the pricier options were also sensational.

I find the mid range restaurants in Australia to be of exceptional value brought about by healthy competition, sheer cooking skills, creative use of the freshest raw ingredients and also a vibrant and objective food media which rewards quality, innovation and value.

The Sydney Morning Herald and The Age‘s Good Food Guides are by far the most respected food guides for Australia’s top two food destinations. The reviews are becoming more informative, comprehensive and increasingly sophisticated with each new edition.

So here’s the rest of the dishes that gave us some outstanding flavours which we will recommend to any food lover.

(Click on the images for a review / blogpost of the dish)

L to R: Yam ring & vegetables, Yummy Yummy, Crows Nest; Catalan style white bait & egg yolk, Catalina, Rosebay; Deep-fried school prawns, HaNa-JuRin, Crows Nest

L to R: Jurusalem artichoke and pecan tart, Grilled squid salad, Bloodwood, Newtown; David Blackmore’s wagyu rump cap, artichoke, slow-cooked veal tongue and dutch cream potato, The Bridge Room, Sydney CBD

L to R: Bistecca del Giorno ~ Steak of the day: Ribeye on the bone with truffle mash, Amici Pizzeria Ristorante, Cammeray, Ameijoas ‘a Portugalia clams, Angelo’s Portugalia, Kensington, Seared scallop, pork lardo and corn, The Bridge Room, Sydney CBD

Lamb ragu

L to R: Spaghetti Carbonara, Cafe Sopra; Crispy duck with orange marmalade, Catalina, Rosebay; Lamb ragu, Pendolino, Strand Arcade, Sydney CBD

L to R: Daub of Cape Grim short-rib of beef with truffle mashed potato, Restaurant Atelier, Glebe; Salmon Wellington, Basalt, Millthorpe; Schweinshaxn or roasted pork knuckle, The Rocks, Sydney

L to R: Live prawns, The Eight, Haymarket, Crispy aromatic duck, Eastwood Garden Peking, Eastwood; Tea smoked duck, Fook Yuen Chinese restaurant, Chatswood

Cantonese style stir-fried rice noodles

L to R: Salt and pepper flounder, Ginger & Shallots Chinese restaurant, Eastwood; Cantonese style stir-fried noodles or wan tan hor, Malaysian Chinese, Hunter street, Sydney CBD;Bihun goreng, Ratu Sari, Kingsford

Curry laksa, Malaysian Chinese, Hunter street, Sydney

L to R: Curry laksa, Malaysian Chinese, Sydney CBD, Roti canai and chicken satays, Mamak, Haymarket, Sydney

L to R: Ayam goreng pemudi, Ratu Sari, Kingsford; Malaysian loh bak, Sassy’s Red, Westfield Sydney, Hong Kong stir-fried rice noodles with beef, Cao Thang, Flemington

L to R: Char Kway Teow, Cambridge Food Court, Perth; Mud Crab with glass noodles, Yummy Yummy, Crows Nest; Mixed sashimi platter, Sushi Hon, Westfield Sydney

L to R: Mi bo kho, Hoang Gia, Flemington; Xiao Long Bao, and Braised beef in noodle soup, New Shanghai, Chatswood

L to R: Packet nasi lemak, Nasi lemak, Hotel Maya, Kuala Lumpur, Slow-braised abalone with black truffle and asparagus, Hai Tien Lo, Pan Pacific Hotel, Singapore

L to R: Twice baked porcini mushroom souffle, Must Winebar, Highgate, Perth; Oysters tempura, South Coast NSW; Broad beans, peas, pea puree and slow-cooked hen’s egg (61C), Racine restaurant, Orange

Chocolate forest floor

L to R: Trifle, Bloodwood, Newtown, Chocolate forest floor, Sepia restaurant, Sydney CBD; Durian pannacotta, pandan sago and nyonya kueh, Mood For Love, Westfield Sydney

L to R: Turkish Delight Lolli Redini, Orange; Peanut and caramelised chocolate parfait, Spice Temple, Sydney CBD, Churros and chocolate sauce, Glass, Hilton Hotel Sydney

L to R: Chocolate & olive oil delice, berries, sheep’ milk yoghurt ice cream, Restaurant Atelier, Glebe; Strawberry marshmellow meringue, The Bridge Room, Sydney CBD; Orange and peach cake, Racine Restaurant, Orange

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