Guan an Bau Truong Restaurant in Canley Heights, Sydney

An offering of fresh cut chillies, already soaked in vinegar marinade, with dashes of chili paste sitting in oil (image above) was a refreshing introduction to a Vietnamese experience.

The critical test of a stir fry is to have the aroma, garnered from a sufficiently heated wok, bring up all the flavours of ingredients, garnishings and noodles blend into a melting moment for our palate sensations. Penang island fried rice noodles (char koay teow in the Hokkien dialect) offers one such opportunity. Vietnamese cooking utilises much of clear glass noodles, and often I have had them cold stir mixed with seafood, but not stir fried. A visit to Bau Truong in the small but organised suburb of Canley Heights in Sydney's south-west made a revelation to me - a rather tasty outcome of the right wok heat, rightly textured glass noodles and flavoured by bits of pork slices and prawns (image below).

The restaurant is open throughout the day and is located along the main strip in Canley Heights. It was a rather wet and miserable day outside weather-wise, so we felt welcome to its bright red coloured walls, busy staff movement and variety of the menu. There were the favourites of crispy chicken with tomato flavoured rice, rice paper rolls (chao tom), beef stock soup with rice noodles (Pho) and the quintessential goat meat curry. Two doors away is 246 Canley Heights Road with Hong Kong styled barbecued meats and further along the short road is Avoca wood fired pizza. So although one could easily stereotype this suburb as primarily Indo-Chinese, it does prove surprising, if we look closely enough.

Canley Heights is not as chock-a-block as one may encounter in adjoining Cabramatta, and I found the pavements clean like an Australian suburb usually is. We also took occasion to purchase a variety of fruits at Yung Le Market - persimmons, custard apples, pears and sweet mandarins - as well as stock up on char siew yoke ( red lined barbecues) and Chinese styled roast pork for the Wollongong kitchens.

Bau Truong is located at both 250 Canley Vale Road in Canley Heights and at 42 John Street in Cabramatta, both suburbs of the greater Sydney region.

SushiGoi at Coogee, Sydney

The Nishikigoi (goi fish) is a respected cultural symbol in Japan and most of east Asia of life, growth and plenty.

When Drew suggested having lunch at a restaurant with the namesake of the fish along Coogee Bay Road in Sydney's eastern suburbs, I was curious. It turned out to be a most satisfying experience for an easy afternoon - no fuss, smiling quick service, relaxed clients, fascinating decor (image above) - and I would return. This was a place so different from its competitors in Sydney's Chinatown and most of its so-called Asian suburbs.

The SushiGoi restaurant basically ran a train of food - the sushi kaiten concept - around a horseshoe layout - and apart from the main servings of bites rolling in front of you, you can also order sides from the menu and especially their udon. Amongst several things, we took in braised unagi; tuna and Tasmanian salmon with vinegar laden compacted rice; wagyu beef bites in marinade; crispy fried chicken Nippon-style; agedashi tofu (silky, melty and yet crispy all at the same time)and a lovely Italian-styled dessert, the mortal sin.

Families, couples, mates and more seemed to roll in with ease during lunch hour on a public holiday. The location is fantastic - we went for a lazy beverage time along Coogee Bay Road after paying our respects at the Dolphin Point Memorial Coogee victims of terrorism at Bali. The site moved me - so beautiful overlooking the surf and so touching, realising the young lives that had been cut short and so sad compared to some petty selfishness I have seen amongst some individuals I come across. Walking down some grassed slopes, we also came across a make shift shrine in honour of the apparition of the Virgin Mary. On the beach, I was impressed by how close the descending aircraft to Sydney Airport flew above the beach combers with such regularity.

The SushiGoi Restaurant is the heart of action at 230 Coogee Bay Rd, Coogee Beach NSW 2034.

What I Remind Myself

Peace of mind is rooted in affection and compassion.

When I had my house burned down, I gained an unobstructed view of the moonlit sky.

Drops of water, one by one, can fill a giant pot.

To overcome fear, use our motivation and imagination.

Great love and great achievement involves great risk.

Remain in the simplicity of the present moment.

My brain and heart are temples; my philosophy is kindness.

Tame your inner mind - and the outer enemy cannot harm you.

The trouble is that you think you have time.

Thoughts become words; words become behaviours; behaviours become
habits; habits become values; and values become destiny.

A single disappointment may instead herald the beginning of a fulfilling adventure.

Remember the principles that will help the hearth fires glow brighter.

True love rises above mere attachment.

Learn to be secretly happy within your heart in spite of whatever
circumstances. Our inherent personal happiness does not have to depend on others - only
ourselves.

You can't stop the waves, but you can learn to surf.

Try to speak, occasionally, a few words with quietude and sincerity.

The best relationship is one where your love for each other exceeds
your need for each other.

In the hope of reaching the moon, men fail to see the flowers that
bloom beneath their feet.

See things for what they are - and not what they seem to be.
Laugh with abandon on occasion, and allow the light in your heart to shine.

All things change - nothing perishes.
 
(Copyright is acknowledged to the originators of those wonderful statements above)

St George-Illawarra Leagues Club

First opened in 1952, the St-George Leagues Club was first located at the corner of Rocky Point Road and the Princes Highway in southern Sydney. It was the second such club to obtain a liquor serving license in New South Wales. The expansion of the club name to include Illawarra, to reflect the combined NRL teams, marked a significant point in the history of the Dragons. Some mates and I recently on a late Friday night had the opportunity to visit this iconic base of NRL, especially for those from the Wollongong area and South Coast NSW.

Above, Dragons Great Billy Smith. Billy had a reputation for being tough in a challenging game, relying on his exceptional kicking and organising skills on the field and having a noted capability of challenging an opponent head-on. Smith had the honour of leading Australia and being named Man of the Match in a tournament match against Great Britain at Headingley in October 1970. Billy was also the winner of the Harry Sunderland Medal in 1967.

The walls are adorned with the memories and poses of those who have given much to the team and club, recent and long ago. Most interesting to me are the signed autographs on clothing memorabilia.

The Grange (above) is only one several function rooms,which also include the Mahogany and the Riveria.

The Bistro, the Crown Dragon and the Coffee Shop complement the pokies areas and lobby in providing facilities and service to both members and visitors alike. The logo of a knight charging on a steadfast horse uniquely catches the eye of the beholder.

A Chairman of the NRL, Bill Buckley, said that Reg Gasnier (autographed shirt above) - Puff The Magic Dragon - was the "greatest rugby league player he had ever seen,with an amazing change of pace and anticipation". Gasnier "was also particularly unselfish". He showed outstanding skills in pace, swerve and handling. Reg was only 28 years old when he had to retire permanently from the game in Avignon, France, after he felt an obligation to take pressure off his team mates and unfortunately suffered a significant leg injury.

St.George-Illawarra Leagues Club is located at 124 Princes Highway, Kogarah, NSW.

Duck With Vermicelli Soup

Dong Ba, at 296 Chapel Road South in the suburb of Bankstown in the greater Sydney region, is an unassuming, down to earth cafe that reminds one of the hustle and bustle of old Saigon, but easily accessible when you are in the so-called Indo-Chinese quarter of Australia's largest metropolitan area. From Wollongong, it is a leisurely 45 minute drive and signals the start of what I refer to as the Asian foodie arc, that extends past Campsie, Marrickville and Eastwood.

The place is popular with on-the-run diners with thoughts on grocery shopping, but needing relief with a bowl of hot piping food, especially noodles in soup or served mixed dry. I had to try their duck breast cuts (above), which are served separately with garnishings of finely cut lettuce, onions, roasted peanuts and garlic oil relish - and you have the option of pouring them all on to the rich broth (below) or not. The broth hides delicately cooked fine white mung bean vermicelli, the texture of which goes well with the duck on the skin.

I had all the available servings swirlings on to the broth (above) and then contemplated adding the sauces below - left to right, freshly prepared Viet styled chili paste and Chinese hoi sin sauce. Downed with complimentary standard jasmine, we were charged at ten dollars per person. I found the meal refreshing, not heavy for lunch time and savouring the herbal aromas of the garnishings on top of a rather satisfying stock for the soup. The duck provided was not fatty but just right.

Click on the following link for more fascinating duck themed culinary experiences, including those at

PM 24, 24 Russell Street, Melbourne; Miss Chu's, both at 150 Bourke St Darlinghurst, Sydney and 297 Exhibition St, Melbourne; Harvest, 1 Harvest Road, North Fremantle, WA; and The Flower Drum, 17 Market Lane, Melbourne.

http://www.theaustralian.com.au/news/executive-lifestyle/gallery-e6frg8jo-1226036088489?page=1

Another Breakfast at Balgownie

On weekend mornings, maybe we need a change from muesli, toast and the poached eggs. When the pace is more leisurely, mates can come over and get involved with a tropical themed meal that reminds me of memories of seaside bungalows, teenage camps and family outings. For the mains, the ingredients are simple - fresh prawns from South Australia, yellow Hokkien noodles, cherry tomatoes and sliced chicken breast.

Have a dash of salt on the chicken bites. Get the wok going hot with some cooking oil, throw in some blended garlic and throw in the chicken first. When the wok gets going with aromatic sizzle, add the noodles and flavour them with some oyster flavoured sauce. The de-shelled prawns only need a quick stir to cook, so add them last. Tomatoes are garnishings when served. Add freshly ground pepper to taste before consuming.

Get your mates to prepare the stir-fried egg parcels - they are optional. (below)

What is mandatory, however, is the condiment of chili paste or sambal (below). When smeared with the hot piping noodles, the chili mix brings out the stir fry and arouses the palate's senses better than a cup of coffee.

Mosman, Sydney - The Thai Paragon

A leisurely Saturday evening catch up with university classmates turned up as well to be

my latest adventure with Thai cuisine offered in Sydney. On a relatively warm autumn night, I had the opportunity - with mostly Caucasian diners at the Thai Paragon Restaurant - to reacquaint myself with some favourite dishes and tastes. Above, a fitting dessert of sticky rice pudding, accompanied by vanilla ice cream and bathed by raspberry sauce (foreground) and a selection of quintessential Thai fruits (jackfruit, pomegranate and the like) soaked in a light coconut milk mixture.

My recommendation for the evening (above) - the classic padthai, or stir-fried thin rice noodles

with garnishings of fresh bean sprouts, small pieces of soya bean cakes, chicken bites and a flurry of sauces (sugary, savoury and salty) - all ready with an option of a squeeze of fresh lemon juice. The Paragon version had an appetising wetness to this dish - not too dry and not too moist as well.

Between the soft shell crab (above) and the green curry (below), I was fascinated by the lightness of the latter and was a tad disappointed by the saltiness of the former. The green curry attracted me because it was not over creamy and brought out the bite of the prawns.

Entrance to the Mosman version of the Paragon above, with an entree of spring rolls below.

The chicken salad (below) stood out in being unassuming in looks, but was rather satisfying to the palate.

The Thai Paragon Restaurant visited above is located at 143a Raglan Street, Mosman, on Sydney's lower North Shore.

Melbourne, Victoria

Melbourne, where there is retail therapy and choice of food relief after hours, especially on the much appreciated week night. Melbourne, named after a formal lordship, but where the streets are so easy to navigate. A city that has unassuming charm and delights in hidden corners. A place where you can dress up, or dress down. A conurbation where anyone can have a choice of gig, performing stage, bar or simple evening. Where rowers, runners, cyclists and walkers all seem to have been inspired by a thought or two - health and fun. Or adventure. Even simple city public perambulation and commuting offers a day long ticket, and then a further choice of tram, bus, train, river boats, bike or just strolling through enclaves, each with distinctive characteristics, which but when combined, make up the city as what it is.

Fine dining - with opportunities like Jacques Reymond in Prahran, Ezard along Flinders Lane and Vue De Monde along Little Collins Street - shines like gems in a hidden forest. Even ready to eat outlets for the office crowds and back packers stand shoulder to shoulder with the best of what Australian capital cities can offer. Or you can go to the markets, delis or specialised groceries to plan, dream, gather, create and serve up at home.

Melbourne, where Euro inspiration meets the South Pacific and indigenous Australia. A city with once a Lord Mayor who owns a Chinese restaurant chain - the Dragon Boat - and where old school ties still thrive.
The city has several bridges across its iconic river and one could at times think it could may be Amsterdam or Paris. The sandstone-like Australian Immigration Museum stands unabashedly proud despite its neighbour down the road, the all-over-the-place design of Federation Square. Performing arts mingle with the routine of life. Maybe the sky scrapers do not quite touch the sky, except for the Rialto - but who cares, the city grabs your heart deep in the soul, with the layers of things that can be done and the stylish way in which you can do it. When you cross a street, at times it seems like crossing three roadways all at once. When you enter a shop, it is elegance personified, as best as the operator can do it. The negativities of wind chill are reversed with wardrobe possibilities and fun; the searing summer heat means time to get a viable tan.

A confluence of people from all over Australia and the world. All the taxi cabs I got into on a recent visit seem to have one common cultural background. Oh yes, the Yarra can look murky if you stare down its waters, and the nearest beach is, ahem, rather far away. But then the tram beckons, with its distinctive cring of a bell and thud of a stop-and-start sound. Clusters of unique exclusivity - be they be called Toorak, Chapel Street or Lygon Road - beckon visitors past through solid architectural passages and buildings. The sloping wide avenues attract rather than distract, despite all the underlying currents of underbelly gangs, ethnic deals and student groupies. The sun may take its time to wake up for three of its climate seasons, but once it gets going, the lights of evening have a special glow. And when certain evenings come, it's time for Aussie Rules footy - and you get ingrained into , indoctrinated by and understand the nuances of tribal membership, often decided by your parents, some times by choice, often just by the sheer passion for the sport and the one you truly love.

The meanderings of the river are the veins through which inspiration, sophistication and purpose imbue the city's residents. Walking along the Yarra means better understanding what makes the city tick, from work places and fashionable hang-outs to cultural outbursts . Clear cut highways, with clever automated vehicular control at ramp exits and striking unexplained design structures, take one out of and in to the central business district.

The suburbs lead to unique experiences like Bells Beach, the Mornington Peninsular, Ballarat and Bendigo towns and the Great Ocean Road, but those places are left for another day, another time.

Yarra Valley, Victoria - Chandon Estate

Above, the approach to Chandon Estate on an early autumn Sunday.

Above foreground, a preserved timber and metal contraption used in the estate location before it was managed by Moet-Hennessy.

Above, a background poster just recalls all those foot squashing pictures from European vineyard festivals, where lots of splattery mesh and juice result from the grapes being stomped upon by human feet. At the Chandon Estate, this is done by very well thought of and complied procedures and processes by human beings (aka employees) using the aid of a specialised tool.

Above, a view from the inside of the on-site restaurant, the Greenpoint Brasserie, which adjoins the vineyards and stroll gardens. Below, the welcome inside the immaculate and well designed showroom, which echoes French savvy, elegance and feel.

In the dark room, above, for riddling - or remuage in French - only after aging for up to three and a half years. Riddling is required to consolidate the lees, or sediment, for removal. The bottles are first placed on special racks (pupitres) at a 45 degree angle with the cork pointed down. They then undergo an involved process of slightly shaking and turning them so that by eight weeks, each bottle is pointed straight down, with sediment in the neck of the bottle.

Visitors can relax on the well manicured lawns and footpaths, take in the March sunshine of the southern atmosphere or sip samples from wine tasting.

Above image, credit to Mr Yeap Kim Leong

The chateau surroundings (above) blend in well with the changing colours of the vineyards (below).

Visitors are advised to be on site at the estate by 11am on weekends for the guided tour, which is conducted in English and which I found very informative. Wine tasting costs AUD5, which is refundable when you make a purchase. What also caught my eye are the lifestyle accessories like speakers and IPod holders in a Chandon cooling bag. There are a few other vineyards nestled around the Yarra Valley which can be covered within a day.

Penang - Hainanese Food

The island of Hainan, the largest in China and off its South China Sea coast, has been a source of emigration to Vietnam, Thailand, Indonesia, the Philippines, Singapore and Malaysia for most of the 20th century. Only recently, following China's re-emergence as a world player, have the reverse occurred - foreign tourists heading to Hainan's warmest tropical beaches and more in China. Underlying both social and population currents is the unmistakable role of its unique cuisine - light, aromatic and stimulating!

Hainanese immigrants to Malaysia and Singapore somehow found themselves as desired and specialist chefs to a variety of cohorts - the British ruling class, Straits Chinese families and business families who settled in the demographic soup mix of Malaya, in the era when it was part of the British Empire. In the 21st century, one of the Hainan influenced signature dishes, the chicken rice, continues to exert its socio-cultural influence on the streets, cafes and hotel restaurants of Singapore and Malaysia. An interesting home made recipe can be found courtesy of Hungry Kat on

http://hungrykat.blogspot.com/2010/04/easy-hainan-chicken-rice-recipe-for.html

Image above, the Hainanese version of colonial styled chicken pie, as made by a chef and bungalow caretaker from Penang Hill. Many thanks to Junie Goh and Chua Cheng Chye for sharing some of their pies with me!

All images below taken at the Hainan Restaurant, located as part of the 1926 Heritage Hotel along Burmah Road in Georgetown, Penang Island, February 2011. Sis-in-law Sian Kin took us there with Mum, brother Kin On and me.

Hainan inspired stir fried noodles (foreground above) , braised in a tasty stock and accompanied by light cuts of chicken breast fillet and the preferred and commonly available choy sum vegetables. In South-east Asia, the noodles are served with a dash of sambal-infused chili sauce.

Above and below, the chicken pie at 1926, which also offers another option of the macaroni pie.

The Hainan version of deep fried spring rolls stands apart from what you get in most of South-east Asia, southern China and the modified versions in most Chinatown precincts in Western societies. I see them (above) as having an extra kick in the crunchy bite, plus the savoury anticipation of what's inside and for which I do not require any sauces or condiments to eat them with - they are just terrific by themselves, when taken piping warm. Such rolls are perfect for snacks and should be served drained of any deep fried oil.

Above, a cup of weasel coffee at 1926, served with an Italian biscotti. Weasel coffee is a practical reference to cà phê Chồn, blended from a variety of coffee berries which have been eaten by the Asian Palm Civet (Paradoxurus hermaphroditus) - and then passed through its digestive tract. Proteolytic enzymes from the civet stomachs seep into the beans, making shorter peptides and offering more free amino acids. The defecated beans are then gathered, thoroughly washed (we reckon!), dried under strong sunlight, lightly roasted and finally brewed. For all this effort, they claim to be more aromatic, less bitter in taste and demand the most expensive prices in the coffee market.

Comparable to the weasel coffee is the kopi luwak or musang from Indonesian sources and are mostly blends of arabica, robusta, liberica and excelsa. Native farmers in the East Indies during past Dutch colonial rule were prohibited by their political masters and plantation owners to pick coffee beans for their own consumption (all for export). The natives circumvented this man-made restriction when they discovered their civet friends left coffee seeds intact in their digestive drops.