Archives for posts with tag: Recipe

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Beautiful and historic, the Rocks precinct is the perfect place for weekend strolling, gallery visits, market trawling and lazy lunching. Nestled between Sydney Cove and Walsh Bay, a walk in The Rocks affords some spectacular views of Sydney Harbour, the Opera House and Harbour Bridge. It’s a popular area for tourists and on market days it can be hard to navigate your way amongst streaming tourists, but well worth the effort if only to admire the sandstone beauty and historic charm of the area. A walk taken further afield to the backstreets will take you through some quaint looking alleyways and winding staircases, with more expansive views of the harbour the higher you climb. On this occasion, we walked all the way around to the Walsh Bay area, an urban industrial locality home to numerous performing arts venues, theatres, restaurants and other gentrification projects. At the inner core of this harbour strip between the historic Rocks and Walsh Bay area lies the infamous Sirius Building, a 1970s concrete apartment block built to house public tenants displaced during redevelopment projects of the 1960s and 1970s. Residents of this one and only high rise building in the Rocks will be safe to stay until 2030, when ownership transfers back to the Sydney Harbour Foreshore Authority. It will be interesting to see what comes of the building then. Other public housing properties remain in the area and many are marked with yellow ribbons in doors and windows, signifying opposition to redevelopment plans in nearby Millers Point and Barangaroo.

If you have the energy to walk up the hill to Sydney Observatory, you’ll be rewarded with some great views of the city and the harbour, not to mention the sky. Also, you will feel righteous enough to stop off on your way  back down at Le Renaissance French Patisserie for some delectable macarons and super-fine pastry treats.For lunch in the Rocks, my favourite spot is the MCA Cafe and Sculpture Terrace at the Museum of Contemporary Arts. With a seasonal menu, a stunning view of the harbour and contemporary art exhibits at your fingertips, you simply can’t go wrong.

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I’ve been doing some baking of my own this weekend for my sister’s birthday. This recipe for Chocolate Brownies is tried and true in our family. I added a little bit of extra dark chocolate this time around, but they are delicious with or without it.

Chocolate Brownies, Tried and True

150g butter

1 1/4 cups castor sugar

3/4 cup cocoa

3 eggs

1/2 cup plain white flour

100g dark chocolate, finely chopped

1 tsp vanilla extract

2-3 tbsp pure icing sugar

Preheat oven to 160°C and grease and line a 23cm square baking tin. Melt the butter, sugar and cocoa together over a medium heat and the sugar is dissolved and the butter melted. Beat the eggs in a mixing bowl, then add in the vanilla extract and the melted chocolate mixture. Fold in the plain flour, followed by the chocolate pieces. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean. Let the brownies cool completely, then dust with icing sugar and cut into squares.



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This week I went to the Night Noodle Markets in Hyde Park, a Sydney Morning Herald Good Food month event taking place throughout October. As you can see, this is a popular event and it’s definitely a good idea to get in early if you want to avoid the long queues. Situated in the heart of Sydney’s CBD, it’s a great opportunity to catch up with friends after work but also well worth visiting even if you don’t work or study in the city. The market is a hub of activity and a foodie’s oasis. On the night we visited, it was a perfect Spring evening and a great opportunity to sit back and soak up the atmosphere and see the sun set over a busy city. Offering mostly modern asian street foods, there is plenty on offer to suit most tastes and the dishes are cheap enough to allow for sampling of various dishes. The best way to do the market is to get in early and with a group. This way you can find a table or a patch of grass (a picnic rug  will come in handy), split up and meet back at your spot. I sampled two dishes from the Longrain stall, a chicken, turmeric, coconut + basil noodle bowl, and a hot + sour pork noodle bowl, both of which were delicious. My noodle market trip has inspired me to try making San Choy Bau, and I think this is definitely going to become a staple in my’s easy, healthy and most importantly, delicious! The best thing about it is you can use the basic recipe below and be creative with variations of your own. I bought some water chestnuts to put in mine but discovered that I don’t own a can opener so used mushrooms instead and was quite happy with the result. How I have managed to get away with not even realising I don’t own a can opener until now, beats me!

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Pork San Choy Bau

350g minced pork

1 clove crushed garlic

2 tsp fresh grated ginger

1/2 long red chilli, fresh and finely chopped

1 tbsp sunflower oil

1 tbsp fish sauce

2 tbsp oyster sauce

1/4 cup spring onions, finely sliced

100g button mushrooms, finely chopped

1/4 cup fresh coriander, finely chopped

8-10 iceberg lettuce leaves, rinsed and patted dry

Sliced lemon pieces, to serve

Fry the garlic, chilli and ginger in the sunflower oil for 1-2 minutes. Add the pork mince and stir until cooked, then add in the mushrooms, spring onions and coriander. Stir for about 1-2 mins, then add in the fish sauce and oyster sauce and stir until heated through the mixture. Remove from the heat and rest for a minute or so, then scoop portions of the mixture into your lettuce cups, as shown above. Serve with fresh lemon slices and enjoy, no eating utensils required! Simply fold the lettuce leaves around the mixture and you have a delicious parcel of goodness ready to devour. It might help to keep a few lettuce leaves on hand so you can double wrap the parcels for extra strength and to keep the insides in.

*Serves 4 as an entree, 2 as a main