Max Brenner Chocolate Cafe - Shellharbour NSW

Although Max Brenner has been around since 1995 in Australia, I had mostly in the past stuck to its chocolate, mocha or coffee drinks - and not much else.  I recall the long queues - of mostly under 25s - waiting patiently to make their orders.  Staff working at Brenner's are always busy. I usually drop by in the late evenings when I do get there.  The decor has to be dark and brown, and when the cafe is full, there may seem to be a kind of disorder, with yet a semblance of order.

The new outlet at the revamped Shellharbour Stockland Shopping Centre looks attractive.  This cafe is sited near a high traffic area for those entering the shopping precinct, within a stone's throw of a small playground facility, a gig space and with Aldi Supermarket and a KFC joint in sight.  This time around, the Campbells were with me, and I had opportunity to try two interesting choices. First up was the choc pizza, laden with breakfast cereal, marshmallows and nutty bites (photo above).   It looked heavy, but on first bite it was just right - light crusted dough with dripping wet chocolate and a crunch on the top!

Second up was the aptly named Apple Berry Fondue.  Green apple slices accompanied by seasonal strawberries. Small bites of banana cake sat with the popular marshmallows. (Photo above)

Max Brenner does proclaim that "chocolate is not just about taste".  So they came up with Hug Mugs, souffles, a love story and the Bald Man.  Max tries to view chocolate differently - to quote him, "chocolate can be savored like fine wine, and yet, it can also be licked hungrily straight from your fingers."  He further links emotion with eating or drinking the stuff, leading this to an experience of embracing this delight instead of just viewing it only in packed boxes or behind glass displays.

The next time you find yourself in a Brenner, check out if chocolate is in the air, and not just in front of you.  It can be in the piped in music and definitely on the wall designs.  If you prefer the online world, they do have offerings from blocks and suckao cups to pralines, nuts, sets and tin boxes.  And one can always rely on the traditional milkshakes, sundaes, waffles, crepes and brownies.

e and yet, it can also be licked hungrily straight from your fingers.

The Anchorage Restaurant - Wollongong Harbour, NSW

I was literally in a room with a view.  And what a view, with the full sun turned on, with blue skies and everything nice. The occasion was made even more special being able to sit down for a meal with six  long time mates. And what a meal too, with a quick turnaround in delivery after making up our mind on the choices.  For me , it was even easier to make the mains selection - duck, with all its texture, richness and accompanying sauce and fresh greens. (photo below)  The decor and room setting may be retro but to me , that adds to the variety and specialness of the place.  The Anchorage epitomises what Wollongong can be all about - a unique lifestyle, a throwback to the Australia many may miss in these times of quick change and an oasis of serenity and reliability.

The carrot and pumpkin soup (above) was delicate, full of flavour and uplifting.  It was appropriate for the onset of the warm season for the south coast of NSW.  The light garnishing and the crispy bread got the appetite going. I was glad that I chose this instead of the usual dessert for lunch.

The Anchorage Restaurant is located at 7 -9 Wilson Street, along a hidden away side road that is best approached by Campbell Street off Corrimal Street towards the ocean side of Wollongong.  Barbara is always a delight to greet guests and make them feel at home in this cosy restaurant, which is part of the Boat Harbour Motel.  One can also park the vehicle at the motel's parking precinct or along Cliff Road and walk on a paved trail to the motel.  Licensed, it offers a practical and easy choice of wines and beer.

Balgownie Hot Bake Bakery, NSW

Just a five minute walk from my home lies a hitherto undiscovered and under appreciated delight.  Marianne and Greg recommended me to try the apple pie at this bakery, Hot Bake.  At my next opportunity, I woke up one lazy Saturday morning and headed up to Balgownie Village with expectations.  Hot Bake has a simple and unassuming retail front, typical of such retail outlets in any corner of Australia and New Zealand, where you can see baked stuff on warehouse-styled shelves, the ubiquitous refrigerated drinks machine and the all important lit up glass display of freshly baked items at the counter.  A middle aged lady of Vietnamese origin was attending to customers whilst her efficient side kick was busy, service-prompt and hard working behind the scenes.

Obviously my eyes and heart were aiming for the apple pies lying as pretty as spring blooms outside. I also spotted a rather attractive set of coconut flavoured snacks popular in Asia and croissants that would be at home in any Parisian cafe.

The apple pie was exquisite, more like apple crumble inside, with a rather crusty bite first before I felt the melting moments next with small apple squares, with an overall effect that was not too sweet nor too creamy. There was no trace of fluffy butter, chunky caster sugar or over whelming egg.  Granny Smith apples are relevant here. I understand that cinnamon and ground cloves are used but they just flowed on in bite and did not intrude.

The use of pate brisee is necessary for sweet and savoury pies.  This all butter crust utilises unsalted butter, ice water, a teaspoon each of salt and sugar, plus all purpose flour.  I also found the croissants from Hot Bake a pretty good choice - not too dry, with yummy flavour and just the right texture for breakky or a snack.

Hot Bake is located along Balgownie Road in Balgownie Village, nestled on the foothills of the escarpment below Mount Pleasant and Mount Ousley and above the plains of Fairy Meadow, ten minutes drive north from Wollongong CBD.  It lies between the cross roads of Napier and Church Streets and is across the road from the Balgownie Pub.  It is also only a few doors from the Balgownie Fish Shop.

Wollongong NSW - Vignettes

"There are places I remember
All my life though some have changed
Some forever, not for better
Some have gone and some remain"  (1)

"I'm already there 
Take a look around 
I'm the sunshine in your hair 
I'm the shadow on the ground 
I'm the whisper in the wind 
I'm your imaginary friend 
And I know I'm in your prayers 
Oh I'm already there " (2)

"Keys that jingle in your pocket
Words that jangle in your head
Why did summer go so quickly?
Was it something that I said?
Lovers walk along a shore
And leave their footprints in the sand
Was the sound of distant drumming
Just the fingers of your hand?
Pictures hanging in a hallway
Or the fragment of a song
Half-remembered names and faces
But to whom do they belong?
When you knew that it was over
Were you suddenly aware
That the autumn leaves were turning
To the color of her hair?"  (3)

"And storefronts rarely changed
At least I'm on my own again
Instead of anywhere with you
But, to me, it's all the same
And I lost my page. Again
I know this is surreal 
But, I'll try my luck with you
This life is on my side
Well, I am your one?
"Believe me, this is a chance," oh oh"  (4)

"The sun is on my side

Take me for a ride

I smile up to the sky

I know I'll be alright"  (5)

Footnotes:

(1) Places I Remember - Beatles

(2) I'M Already There - Lonestar

(3)  Windmills of Your Mind ( "Les Moulins de Mon Cœur" ) - Michel LeGrand and Eddy Marnay

(4)  Trying Your Luck - The Strokes

(5) Pocketful of Sunshine  - Natasha Bedingfield

Gunners Barracks, Tea Rooms - George's Heights, Sydney

This unique vantage point, the original home of the Borogegal people, was early sourced by the British colonists in the 19th century  for defence of Sydney Harbour.   Located below Middle Head, Georges Heights, part of Headland Park,  today offers spectacular views, a pastoral setting, sandstone buildings and reminiscences of a privileged lifestyle. During World War 1, the third largest military hospital in Australia was constructed here.  Way back, after the arrival of Governor Macquarie, he commenced a farm here under the charge of Bungaree, the indigenous Australian well known in history to have accompanied Matthew Flinders in the latter's circumnavigation of the island continent in 1802 and 1803.  During a recent long weekend, I had occasion to attend a significant wedding anniversary celebration at the Tea Rooms of the Gunners Barracks.

During the cocktails on the out deck, we could see Cockatoo Island, sitting like a jewel in the crown of a splendid panoramic view.  A cousin, Lin, and I had the opportunity to stroll in the surrounding well manicured grounds before the function.  Vehicle parking for the Tea Rooms was a walking distance away down a sloping road, but once we reached the Tea Rooms, we realised it was all worth the walk! The professionally behaved waiting staff were attentive, prompt and unobtrusive. I also felt the vibes of reunion, rejoicing and reconnection at the occasion. I reckon there were easily more than a hundred guests.

We felt reassured mingling on top of fortifications that provided possibly secret passageways, quiet courtyard corners and solid walls.

Stunning Waterford crystal chandeliers stand above the customised carpet and wall paper settings for the dining room of this 1873 building.  A violinist from the Sydney Symphony offered two solos before the entree was served.  The Master of Ceremonies deftly handled the occasion with humor, insight and meaning. The speeches were honest, purposeful and reflective.  We could see the emerging twinkling lights from across the bay through the high windows. I sat with lawyer Ellen, who is most delightful for company and conversation. A special touch by the hosts at the close of the function was providing miniature red tortoise snacks from the Straits Chinese tradition (the ang koo) to symbolise prosperity and longevity.

The setting sun in springtime, inching up extra minutes of sunshine with each passing twilight (picture below), heralds the advent of warm days and still cool nights.  The rays of the sun have a different angle and birds stay on longer flying before the dusk.  Before the city lights come to twinkle with the stars overhead, there are moments of hazy lighting, when the deep blue of Sydney's coves seem to be covered by a hanging mist, that echoes the turning of the Earth and the close of another day.  It is time to then indulge into the exquisite bites of seared kingfish, the richness of Belgian chocolate fondant or tempura zucchini flowers.  All created under the guidance of Master Chef Marc Philpott.  The "tea" in the Tea Rooms reflect the variety of German Ronnefeldt teas available here, 44 types.  I am told that this venue is popular with both corporate and private social functions, especially its breakfast sessions and morning teas.

The Tea Rooms, Gunners Barracks at Suakin Drive, Georges Heights, located next to Mosman's Toranga Zoo and overlooking Chowder Bay on Sydney's lower north shore, is part of a boutique collection of restaurants run by the Cerno Group.  These include the Cross Plus Restaurant at Potts Point; the Sergeant's Mess at Chowder Bay; the Tea Room at the Queen Victoria Building in downtown Sydney; and the Wharf at Wooloomooloo.

Rites of Spring

Balgownie Home Garden, October 2012

Lunch from Brad and Vaughn, Ka-Fe, North Wollongong, September 2012

Readying the Brazilian barbecue, Darling Quarter, Darling Harbour, Sydney CBD.

Puff pancakes, Chat Thai, Campbell Street, Chinatown Sydney.

Italian Film Festival, Paddington, in Sydney city's east.

Lavender harvest, Balgownie home, September 2012.

Home comfort, Balgownie, October 2012.

Rock pool at Kiama, south coast NSW, Labour Day long weekend Saturday, 2012.

A rose by any other name, Balgownie home garden.

Breakky in southern Wollongong CBD.

A pause in Berry Village, south coast NSW,  September 2012 (photo credit - Kim Chia)

Nasi Kunyit - Marisa Chuah 's First Month

First month for a new infant, Marisa - and  customary practice for the Chinese community, with strong backgrounds in Malaysia and Singapore, is to mark the happy and significant occasion with the distribution to family and friends by the parents of a set that consists of chicken curry;  a pair or red coloured hard boiled eggs, still on the shell; a traditional cake referred to as the ang koo (literally, the red tortoise in the Fujian or Hokkien dialect)  and a turmeric  coloured and flavoured coconut milk steamed glutinous rice (the nasi kunyit in the Malay language).   In one swoop, this food set reflects and celebrates the multi-cultural influences of south-east Asia, incorporating the best elements in cuisine drawn from Indian, Southern Chinese, Thai and Indonesian influences.

The ang koo encompasses two essential Chinese iconic symbols - the colour red for auspicious joy and the tortoise which signifies longevity.  This cake can be accompanied by two peaches for a girl infant, or with two marbles for that of a baby boy.  To make the ang koo, one must first utilise the correct mould to imprint on the outer skin surface, and get ready ingredients as diverse as sugar, oil, mashed mung beans or mashed sweet potatoes, glutinous rice flour dough and wheat starch.  Banana leaves are cut and used to form the underlay of this snack before being steamed.

The red coloured eggs (pictured above)  remind me of Balkan traditions during the Orthodox Easter, celebrating new life, renewal and the on set of spring.

Awayofmind.blogspot  offers a recipe for nasi kunyit adapted from UnderWraps by Debbie Teoh below, acknowledgements to both:

Ingredients:

500g glutinous rice

1 tbsp ground turmeric (Kunyit serbuk)

3 pieces dried sour fruit

150ml coconut milk

1 tsp white peppercorns

1 tsp salt

Steps:

1. Soak washed rice in water mixed with ground turmeric and dried sour fruit slices overnight.

2. Wash and drain the soaked rice.

3. Combine coconut milk, peppercorns, salt and rice in a mixing bowl. Set aside for 1 hour for the flavours to infuse.

4. Steam (3) in the steamer for 20 minutes or until the rice is cooked.

With acknowledgements to nyonyafood.com, I reproduce their chicken curry recipe:

Ingredients:

1 Whole chicken (remove head, neck, feet and chopped into pieces)
200g Potatoes (peeled and cut into wedges)
200ml Thick coconut milk or to taste
1 sprig Curry Leaves (use only the leaves)

1 Star arise
1 cloves
1 cinnamon stick
5 tbsp Oil
1 ½ cup Water

Spice Paste (ground):

3 cloves Garlic
18 Shallots
12 Dried Chili (soaked and remove seeds)
15g Turmeric
15g Coriander seeds
1tsp Fennel
1tsp Cumin
20g Shrimp paste (toasted)
1 Lemongrass (white part only)

Seasoning
1 tbsp Salt
1 tsp Sugar

Method:

Heat up your wok, pour in 5 tbsp oil, sauté cinnamon stick, star anise and cloves, fry over low heat, add in spice paste and stir-fry until fragrant.

Add chicken, potatoes, curry leaves and fry well. Add in water, cover the pot, braise over low heat until chicken and potatoes are cooked well.

Add the thick coconut milk, salt and sugar. Continue to simmer in low heat for 20-30 minutes or until the chicken becomes tender. Remove and serve with white rice, bread, nasi kunyit, or roti jala.

Wollongong Botanical Gardens, NSW