Kindly Yours

My best nominated dish - the tamarind laksa - so far as Hawker enters its third week of offering Penang street food to the public. Michaeline had mentioned to me about this much awaited place - and before Christmas this year, it was all revealed. I like the location, not far with a short walk up from Darling Harbour and down from World Square in Sydney CBD.  The mostly young staff are friendly and seemingly well trained.  The menu is not overly crowded, making sense to non-Asians with a common sense classification of snacks, drinks, noodles, desserts and breads.  Apparently representing the best of Penang street food, what stands out in the Hawker menu are the ban chien kueh in Fujian dialect (here referred to as the apom balik in the menu), plus the banana  or durian filled batter options. The former is a light pancake served with flavoursome peanuts and butter inside the wrap, temptingly cooked in individual burners transparently to the w...

A selection to complete a rather good afternoon. High ceilings. Sandstone contrasting with raw red brick walls. Spacious corridors. Perhaps the best seating is in the balconies overlooking the inner sanctum.  In this modern age of glass, electronics and density, it is rewarding to be able to relax in hallowed surroundings being with crowds but not feeling hemmed in. My group of five were fortunate to obtain a reserved table outside the cafe proper, which was chock a block with guests also here for the Sunday Christmas lunch, held  but only once a year in December.   We were greeted with sparkling wine, generously topped up throughout our meal.  A hint of festivity decorated our table, where we could pull Christmas pops, wear season hats and just literally relax. No ala carte  selections today, we went with the flow of Christmas goodies, with under currents of a French end of year theme, especially for dessert, but also with good old Aussie seafoo...

Wholesome big breakfast at Cosy Cafe, Unanderra NSW Portuguese themed home gathering - Balgownie Spaghetti Marinara at Shellharbour Stockland shopping centre A great way to start the day - besides the beautiful glass mugs - at Connie's, North Wollongong NSW Breakfast with the Sakumas - Devon Cafe, Surry Hills Sydney Roast lamb shanks with potatoes - Costa Azzura Italian, Fairy Meadow NSW. Roast duck ala Guangzhou with braised mushrooms.

Cantina Dog - Cantina Central Hotel Shellharbour NSW My favourite yogurt - various flavours from Dairy Farmers Veg and fruit juicing - fete at Macquarie Park, North Ryde NSW Eggs Florentine with salmon and avocado - Point Cafe, Bulli NSW Fish stock based soup in ramen from Ryo's in Crows Nest, north shore Sydney Perhaps a balanced breakfast - bacon, poached egg, tomato, avocado and cut fruits, from Connie's Cafe, North Wollongong NSW Spicy arrowroot noodles with garnishing, pork slices and egg - Jonga Jip, Eastwood NSW Cempita pulled pork on a roll with cabbage - Dagwood, Wollongong NSW Musing over a brioche roll for a weekend breakky Beer battered fish and chips with gherkins - Diggies North Wollongong Beach NSW Soy sauced pork with a Pimms cocktail Crispy fried chicken with fried egg over tomato flavoured rice, accompanied by a vinegar based dipping sauce ...

A violinist concentrates on play along the mall that hosts the markets every Friday. Cured meats in a variety of forms and unique tastes underlying the Euro tradition. The breeze blows in from the ocean, making it comfy for market visitors to browse preserves, cheeses, clothes, handicrafts, plants, fruits, vegetables and meat offerings.  Up the top end of Crown Street Mall is the recently opened shopping centre along Keira Street. Produce from farms for the kitchen and stove.  Both Myer and David Jones department stores are located nearby, in addition to my fav cafes His Boy Elroy, Lee & Me, Lower Crown Eat and the Three Chimneys. An Anglican church with sandstone and all awaits visitors in the mall and is open during market time. Bandstand near the mall, with the beaches all within walking distance.

Roast duck cutlets served with sliced cucumber. Ducks are essentially wet creatures and love their water.  They can exude a gamey aroma so preparation of duck cuisine emphasises on two critical requirements - the well skilled drying of there duck with wintery winds if possible and applying the right marinade that enhances the taste and texture of the meat beneath a crispy skin.  Haha, Confucious is often ascribed in Western circles to have said about the fruitlessness of a peasant waiting for a roast duck to fly into his mouth.  Effort, aspiration, skill and patience are all required in the processing of a raw duck to one served at your local Chinese restaurant. The Hong Kong version is not the same as the Beijing, German, French or Sichuan version. In most yum cha places, the Guangzhou tradition rules - honey and rice vinegar are rubbed into the duck and left overnight.  Stuffing inside conquests of items like castor sugar, hoisin sauce, chopped fresh ging...

The Opera Gateau sits beside another temptation. A gem of a bakery and patisserie, hidden away upstairs at the St Ives village shopping precinct. I can sense French, yet still Australian  - I am perhaps confused.  The macaroons are to die for, especially when Brendan has salted caramel - my weakness, joy and favourite!  And there are those savoury pies, on top of the delectable creations in sweet and for teatime!  I cannot plead for lack of choice here, the question is how to be moderate on my part in my selection. Brendan's extensive experience and creativity shows through in his displays and diversity of what he offers at this upper North Shore location in suburban Sydney.  And don't ignore the birthday and wedding cakes.  For a quick visit, I suggest the mango tart, macadamia friand , macaroons and watermelon  panna cotta.  Brendan provides a very European feel -it can be a pleasure just to observe the goings on of what hi...

The Tom Yum Kung, with a rich taste and good flavour. Northern Thai and Laotian restaurants offer a cuisine which can be refreshingly different from Bangkok or southern Thai dishes.  There can be the conspicuous absence or less use of coconut milk and more emphasis on charcoal grilled meats.  What captivated me is also their rendition of deep fried battered ice cream, in this case at the Green Peppercorn, served with a garnish of coconut muesli, raisin and butterscotch sauce.  I reckon the batter they utilise is much better in texture and flavour than those from Singapore or Chinese restaurants. The Green Peppercorn in Fairfield opened in July 2012 - it is family run, can seat around 150 guests, has parking street side on  both sides of the hotel and avoids a capital city feel of congestion. Chicken with dipping sauce and a rather outstanding bite below the skin Green Peppercorn at the Fairfield Hotel is modern, brash and with a spacious...