Salmon Tamarind Flavoured Curry

Tender bites of Omega 3 laden fish. Moist seafood infused with sensations of produce from herb and spice plantations, with hints of the monsoon breeze and served with fluffy basmati rice that is neither overcooked nor too dry. The gravy seeps into the rice and juicy tomato cuts.  An appetising possibility awaits you on the dining table. You long for this to be served on banana leaves but it is good enough on white china.  You wait for a beer, or something soothing and cool to accompany this dish.

This was a daily affair for the colonial officer a hundred years ago, whether he was based in India, Ceylon, Malaya or Indochine.  The home country was only but a memory on a sweaty and humid tropical evening.  The kitchen was well staffed, mainly with women who stayed at home the whole day long, not out of choice but cocooned in convention.

Freshness is everything and sets the tone, but can also be considered to balance out the richness of seafood curry.
Light bites of green grapes and muscato can help provide alternatives on the palate.
Italian tomatoes are always favoured to blend in with salmon.

Tamarind flavoured salmon curry is perhaps an illustration of contemporary fusion, but has roots that go back to the Straits Chinese and Straits Indian kitchens of Malacca, Penang and Singapore.  The fish is not native to South-east Asia but the spice mix is.  Lemon grass, onions, garlic, chillies, gelangal and the kantan flower are all finely cut and lovingly pounded by mortar and postal to bring out the best nuances and potential of these ingredients. The pounded result of a consistent paste is then garnished with bits of the dried shrimp concoction of the belacan, bathed with tamarind juices and showered with pinches of sugar and salt before being placed to the cooking pot.  Only when the flavours rise from the simmering paste do the salmon pieces go into the next step of brewing the produce of the oceans with the produce of the land.  Note that for this recipe, yummy large fish heads can be used instead of salmon fillets.

Salmon, fresh from the markets and sliced into manageable slices and with enough surface area to absorb the brewing spices and flavours.  Texture, appearance and taste all intertwine into a powerful combination.

Rice is one of the most manually exacting crops to grow and harvest. Every little grain is a microcosm of the biological cycle and reflects attention to detail and an encapsulation of quality and hard work. When eaten with the salmon curry, the appreciation for rice is enhanced.

Ona Coffee - Manuka, Canberra

Serbian born Sasa Sestic not only has a torrid affair with coffee,  but also enjoyed the game of hand ball and loved chocolates. Ona Saw outlet had its beginnings in Manuka itself in the Australian Capital Territory. This started with chocolates but then coffee was selling better.  In 2007, Sasa began seriously going into the art of coffee bean roasting, with two mates, Aaron Howman and Angus Mackie.  It is said the guys from the start longed to - and did -  produce niche and unique coffee. And so the story of Ona began.  They source their single origin and blended  beans from places as diverse as Malawi, Costa Rica and Italy.  Today, Ona not only brews, but offers barista sessions, holds community gatherings, whips up cafe food, organises coffee themed events and sells related hardware and accessories.

The deep passion shown by Sasa translates into the coffee served at the Manuka cafe. Here, crowds already gathered on the early Friday morning I visited the place. There is an air of positive intensity as the baristas concentrate on their craft, whilst customers willingly abide and quietly soak in the ritual. There are expectations.  There is a focus on business, yet also the carrying out of a craft.  There is a flow and momentum behind the coffee machine.

Ona also has branches in the Jindabyne /Perisher area and Newcastle in NSW, whilst in Queensland, you can  find an outlet in Coolangatta on the Gold Coast.  Interesting enough, they have come up with a decaffeinated premium product for sale, together with several others which can be found in store and on line.  The site in the Lawns in Manuka may seem compact, but there is a vibrancy found from the product - strength, flavour and texture of the coffee beans used - and the service delivery, with  a village feel.

Would I return? A definite yes, I reckon this is the best coffee I have had in Canberra. This a must visit for anyone then going to explore further the delights of Manuka - the church, the cinema and an orderly  neighbourhood - before choosing a place for lunch time. Maybe the Ona Coffee Cafe again!

Iza Kaya Fujiyama - Surry Hills NSW

A pub that opens from 6 pm every night, except Sunday evenings, and which combines a wide selection of the brew from Japan. Sit on casual wooden tables and down the brew with delicate and tasty snacks representing the best of a cultural tradition - and using the freshest of ingredients.  This is what Izakaya Fujiyama offers, as if it was nestled on a station up the mountain slope, with narrow boat-like serving utensils and in a venue hidden away from the main strip in Surry Hills.  Above , a selection of fresh bluefish tuna, salmon and mackerel.  The ambiance was seemingly cluttered but informally easy, as perhaps what a sit down sake shop should be.

There are rice wines, Australian wines, plum wines, well known mainstream Japanese beers like Sapporo and Asahi, soft drinks, straight shots of Ronin, mixtures of high balls and even a Cabernet blend from Yamanashi.  The latter named is  a rare treat in the Australian market, where it can be a task to ask for wines from outside Australia and New Zealand.

It is meant to be pub-styled food, so servings are necessarily cocktail sized, but each bite of the savoury and not so savoury degustation offers interesting glimpses into the Japanese penchant for texture, intensity and yet lightness, all at the same time.  The long beans shown above have been coated with a distinct sesame dressing.  Below, the view of Paddington styled terrace houses across Waterloo Street, standing at the front of the Izakaya.

A plate of chef Kenji' Maenaka's  fried chicken was sampled, but what intrigued me was the steamed pork belly, garnished with hoba miso and eggplant.  Hoba refers to the magnolia plant  leaf and miso is the bean based paste that most often is a staple of a soup.

My group of nine persons commenced dinner before the sun set, and located centrally on the venue, had the glare from a direct setting sun, with occasional bursts of cloud cover.  Above picture shows the Edamame, salted young soya beans that do go well with beer and the like.

The Izakaya is fashioned in a distinct way, distinguishing itself from the sushi train model and ramen laden civility. It played American tracks from another era in  a brash and upfront way.  Hey, it is meant to be a pub. It is a Japanese pub.  I half expected to see salarymen and geisha types, but being in Surry Hills, the demographic of the guests was not difficult to measure up. Some of them may have wandered from the neighbouring Aussie styled pubs to come have some light and more healthy food, instead of the mash and steaks.

Would I return?  I reckon it's a good choice for a group of mates and it provides the setting of a night out, which means there can be other places to adjourn to after the Izakaya.  In my case, my group went for the Sicilian gelato joint, Messina.  I noticed that all the cooks in the transparent kitchen area were Asian, but the Caucasian staff wore Nippon styled aprons.  Staff were attentive and responsive, especially when it came to drink orders.  Next time I may try the Satsuma Age, home made fish balls with ginger soy sauce, sounding very Chinese; the kingfish nuta with tortilla, garnished with a lime flavoured miso and eaten with a wasabi mayonnaise; their version of a grilled fish head; and the Fujiyama Jaffa cake, a flourless choc concoction with choc custard, ruby grapefruit and of all things, popcorn.

Bar Lissimo Cafe, Foodstore & Catering - Gwynneville, NSW

An interesting new retail concept has been operating in a suburb of Wollongong for the past few months, and until Michael took me there, I was not aware of this delightful outlet where you can shop for deli stuff whilst having your Italian inspired meal and coffee.  The set up at Bar Lissimo reminds me more of Sydney's eastern suburbs or inner city Surry Hills or Balmain / Rozelle rather than an easy drive inland from the Wollongong beaches.   Sauces, preserves, sugary items and well prepared breakfast and lunch items caught my eye. I understand that they are also open on two week nights but not for dinner on weekends, when they complete operations by 2 pm.

Both of us had the pulled pork burger, which was delicious.  I particularly liked the way the pork was prepared, with a sumptuous texture and accompanied by fresh herbs and thin crusty chips.   There are many items to consider in the store, replete with canteen styled wooden tables and other desks for two to four in a  group. You can choose to sit on the ground floor balcony or inside.  Uni is nearby, so watch out for their staff or students.  Service was quick and it was crowded on the day we visited.  "Lissimo" is a musical term in Italian meaning the highest.

Bar Lissimo is located at Shop 4, 174-182 Gipps Road, Gwynneville, a suburb of Wollongong nearer to the escarpment and below Mount Keira. It is part of the Masonic Building which also houses a Chinese supermarket and only a few doors away is the Gwynneville Bakery, with its nice sausage rolls.eLi
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Canberra to Sydney - Dash 4 800 - Vistas from a Window

Taking off from Canberra Airport on a sunny Friday afternoon - order and simplicity at this air terminal.

Approaching Botany Bay (above) and then the Dash makes a curved route to make a landing at Sydney runways from the ocean side (below).  The southern Sydney shire of Sutherland is laid out below , together with the entrance to the King Georges River, a main artery of Australia's largest metropolitan region.  Sydney Airport, Kingsford-Smith with the international,  domestic and airline cargo terminals, is sited rather close to the city centre and its iconic Harbour Bridge.  In 2010, this airport handled 36 million passengers.  It has strict aircraft curfew restrictions in place since 1995, and also has a cap of 80 aircraft landing at any one time, perhaps causing the infamous delays on Friday evenings with aircraft having to go through a waiting pattern over the Blue Mountains or the Canberra region before they are authorised to land.

Above and below, the Dash flies over the Royal National Park, a bush reserve that separates southern Sydney from Wollongong and the start of the NSW South Coast.  The RNP was the first Government declared reserve in Australia, modelled on and inspired by the preservation of the Yellowstone National Park by the US Congress.

It is always impressive to see Sydney, whether from a passenger ship or from an aircraft, so it is good to have a window seat. Something about the ocean and the coastal landscape combine to have this exhilarating effect on passengers as the craft swoops in close to land, whether by night or in the daytime.  The Dash provided  a more personal and close up perspective of this experience.

Aqua Cafe - North Wollongong, NSW

I had the Irish cream milkshake to begin with and ended with a barista made coffee, and in between had some red wine and drinking water. What was more interesting were the dishes served at the Aqua, a long time institution in North Wollongong, popular with cyclists, couples and groups, and the company I had. It was a relaxing arvo, when rain had come down in most of Sydney but not in the Gong, but the Tasman Sea looked only a shade of its true self on a summer's day.

Above, the seared South Coast prawns  served on a roquette salad with avocado, Italian relish and balsamic dressing. Andy and I had this and there was no regret absolutely - the prawns were juicy and tender, not over done and literally melted inside my mouth.  The relish was sufficiently provocative and yet reassuring.  Below, the salt and pepper squid, which Nancee chose,  with a sweet balsamic dressing generously poured over - but what captivated me was the macerated mango slices with fresh mesculin ( a mix of young salad leaves including lettuce, spinach, dandelion greens and raddichio).

The risotto above, chosen by Vinu,  was presented with a bed of rocket, while below, the really red tomato slices celebrated the flathead fish and chips, garnished by a Mediterranean styled canopy of capsicums, lettuce and sweet Spanish onion slices (Chye had this).

Other items that caught my eye are the Fritto Misto ( a rather nice name for a variety of fried sea foods);
the Aqua Cabernet Merlot; the hazelnut milkshake; the guava fruit frappe; the freshly made pineapple juice; the veal escalope;  the Scotch fillet wrapped in pancetta; pan fried mussels with garlic and parsley accompanied by vermicelli; and the seafood marinara served on pasta shells of conchiglioni.  Aqua also distinguishes itself in providing a  choice of entree or mains servings for many of its menu items.

The Aqua Cafe is open everyday for breakfast, lunch and dinner. My impressions of my most recent visit to the Aqua, with a mate, Penang and California relatives, are:

Taste: Rather fresh ingredients used and up lifted the outcomes of each dish ordered.
Service: Friendly but one does wait for over the average time in other restaurants, so do decide early.
Ambiance: Compact space, looks more cafe than restaurant but the food is more restaurant than cafe.
Location: We can see the ocean just a stone's throw across Cliff Drive in North Gong, and those ever present container ships queuing their way to enter Port Kembla.  provides both indoor and outdoor seating.
Innovation in Cuisine: I thought this was good.
Overall: It makes the most of Australian seafood and produce, gives a Mediterranean twist and is worth a try.
Would I return? Yes.

Lunar New Year of the Snake - Gatherings

 William and Martin cut the two flourless chocolate cakes at Cherrybrook, north western Sydney.

Tasty and aromatic Indian styled curry from Nancee.

Beijing duck with skin sliced , ready for use on hoi sin sauce smeared wraps, garnished with shallots and cucumber cuts.

The festive yee sang mix (left of photo above) and the dried pork jerky (right of photo above), two dishes with auspicious meaning for the Lunar New Year.  Picture taken in Carlingford, NSW.  Yee sang has raw salmon, crunchy bits, fresh herbs, chili garnish and a light sour and sweet dressing.

One of the best quiche I have ever eaten, made by William of North Ryde, NSW.

Egg based noodles, stir fried with broccoli, to provide a lighter contrast to the richer foods on the table.

Cakes and more. Reunions and catch ups. Relaxing summer afternoon and easy chats. Photo credit to Zoe Yu.

Lai Mee's version of  the yee sang (above) and caught at late lunch (below).

Sydney to Canberra - Dash 4 800 - Vistas from a Window

Take off over the Sutherland Shire in the south eastern parts of the greater Sydney region, New South Wales.

Inland from the Wollongong coast, the aircraft does not go up much higher.

Over the Goulburn Valley, the Dash is already preparing to descend and the cabin crew are sent scurrying clearing up after already served drinks and snacks.

Skirting over pastures, the shadow of the Dash can be seen in the foreground, as aircraft wheels already detract and poise to land.

The Dash approaches Canberra Airport - it can be a vibrant ride, with the vibes of vibrating turbo propellers, and yet at the same time, cosy, as the plane only seats around 80 passengers.  You can embark from the front or back - and like riding in a  manually driven car, always feel close to the craft, engine and all.

Manuka, Canberra - Summer Impressions

Manuka, which lies nearby to and south of the Australian Parliament in the Australian Capital Territory of Canberra, is named after a tea tree from New Zealand.  It is a hub of fascinating architecture, dining, communal and lifestyle possibilities.  Above, fast food culture interposes with buildings from the 1920s onwards. Quiet but orderly and yet I felt more things can probably be lurking underneath - maybe undeclared or undisclosed deals, secret recipes, well dressed residents, the hint of wealth and health and a veneer of fascinating modern history.

Old fashioned cafe settings mingle side by side with contemporary designed spaces and multicultural choices. You can find Basque tapas and related fare on the first floor of the Capitol Cinema Complex at Legends, or Mexican at Francisco's at Bougainville Street.   Alanya Turkish has group banquet menus and Charlie Black is another choice for office or family gatherings.  Chef Surya Maharjan has a wide selection of Nepalese infused dishes in goat, fish, lamb, chicken and pork for his diners at the Taste of Himalaya, sited along Palmerston Lane.

A convent is related to St Christopher's Catholic Cathedral and forms an imposing presence over the low rise hops and buildings in Manuka, although officially the Cathedral is located in Forrest.  Members of Parliament have their opening year's formal prayers in this church.  Walking around on the way to breakfast, I also noticed the heritage Capitol Theatre.There is also an army tank placed at a junction in front of a military related site. The other landmark that impressed me is the Manuka Oval - when I was recently there, the site recently hosted a game between the West Indies and Australian national cricket teams.  Manuka's neighbouring suburb is Kingston and the politicians are never far away when Parliament is in session. Below, the courtyard of the Rydges Capital Hill, a bit jaded in my view but still providing several worthwhile guest facilities and within walking distance to Manuka restaurants and cafes.

The foodie scene in Manuka is full of possibilities, offering diversity, ambiance and culinary delight.
I caught up with Shibani and we had risotto at Belluci's Trattoria for a Thursday evening dinner, al fresco, at the corner of Franklin and Furneaux Streets. Belluci's was packed with diners that night  (service was smiling friendly and responsive). Abells' Kopi Tiam , in which chef Abell Ong served Straits Chinese, Indonesian and Malaysian styled food, is near by Belluci's. The Zucchero at Bougainville Street stocks the Italian coffee blend IIIy and throws in signature offerings like the chicken Caesar salad, the blueberry flavoured brulee and the lime or pear frangipani tart.  The Saffron provides a heady Mediterranean mix of Greek, Kosher and Halal cuisine and their Armenian styled lamb cutlets called the Castalita is a must try.

I am told that the way Canberrans pronounce Manuka is not the same manner as what should be the Maori version of the name of the tea tree.  I understand that in those days when Manuka was named, there was a high possibility that New Zealand may join the Australian Commonwealth.  Nevertheless, the precinct seems to be alive, on a summer's morning, with political connections, public presence, money and sophistication. Maybe I perceive the place as one to be stepping out , in style, in connectedness, in networking, in spaciousness and on the national stage.