Samuels at Thirroul NSW

Duck roast with a touch of French and modern Australian.

The restaurant is placed strategically in the northern Illawarra suburb of Thirroul, from which I did catch many a city commuter train in the wee hours of dawn.  There is also a bus stop right in front of Samuels, which has been patronised by both visitors and locals alike.  The beaches are further up the main road, Lawrence Hargrave, and in this hamlet of Thirroul, is a self contained village, sited on a narrow strip of land between the Tasman Sea and the Illawarra escarpment.  Catching up with someone now based in Canberra, I and always wanted to try this place, offering special value particularly on Wednesday and  Thursday evenings ( like a two course package for Aud 45), but also a pleasure to visit on an early Sunday afternoon.  Open only for dinner from Tuesdays to Fridays, it is open from 12 noon till evening on weekends.

The impressive variety of menu items on the blackboard, just after 12 noon on a summery Sunday arvo.

It was a rather quiet and calm setting, when Kristin and I caught up on career, choices and casual matters.  Staff were responsive, friendly and made us comfortable.   I had secretly peeked into the dessert choices - amongst other things, cheeses, cakes, sweet stuff and more. There is an underlying influence of Europe in the Samuels cuisine, particularly Italian, French and Mediterranean.  Although it has no beach front, Samuels provides other attractive aspects like an oasis of good food and ambiance away from the cafe and restaurant scene in downtown Wollongong and is a beacon of going out for those residents of the village suburbs north of there Wollongong CBD.  There is a wide choice of cocktails, aperitifs, liquor and beer.   Those passing by in the evenings down the South Coast may want to stop by after watching sunset at the nearby Austinmer beach.

Mushroom filled nuggets accompanying a bowl of fresh greens.

The white and subdued interiors contrast with the  harsh and bright Australian colours outside. The day we visited there were both large groups and smaller one like for us.  Chef Patrick does offer some interesting contemporary twists on several dishes and utilises ingredients to a refreshing outcome.  Some people have found the place a tad noisy at times (yes, I believe they do cater for group cocktails) but generally I find it is a good venue to chat, soak in the lifestyle choices in the Illawarra - and then for me, for example, to get home within fifteen minutes by car.  It is also family friendly.

Addisons Seafood Grill & Bar, Shellharbour NSW

A Mezza platter with scallops on the shell for entrees

It was a sunny arvo, but one that was blessed with light breezes. The nearby Shellharbour Beach had already filled up with visitors and day trippers - yes, it was already mid-summer, when carefreeness, timelessness and a sense of abandon reigned, infused and nurtured a festive and holiday season. Many people in board shorts and singlets or T shirts had walked past this restaurant, about half way down the main road leading to the marina, beach and harbour. Addy's was not difficult to find but there was almost no vehicle parking space left.   We found a back lot, an assigned parking area that was behind the restaurant and from which we strolled through grass and  past a knobbed and dried up tree.

Brioche and Parmesan battered pork cutlet with chips, condiments and a really yummy sauce

We were given a choice of seating - and I really loved the window bay table.  Passers-by were casually walking outside and stopping to look at a pasted up notice of a missing tabby.  I was thrilled when Scott mentioned about the practice of putting a red in the fridge around twenty minutes before consuming, especially in the hot season - and when we and no opportunity for this, we went for the choice of putting ice cubes in our wine glasses.  It really did taste better and more refreshing with this ice cubed wine - not conventional, but readily effective and so much fun.  When I asked the reason why pork at restaurants were not given an option of requested medium or rare  in cooking preference, I learnt why from Scott, about the challenges of pork grilling and why chefs are given the liberty of roasting it at their discretion.  The risk of undercooked pork, or even chicken, can cause real problems for an operating business.  My lamb was served the way I liked it, medium rare, retaining the juices, the tenderness and the flavours. I was however more impressed about the pork cutlets - I reckon Addy's has something good going there.  Their sauce for the chips is also worth trying.

Victorian lamb roasted medium rare

Seafood permeates the Addy's menu but on this occasion, we only had the scallops, offered on the shell.  I enjoyed the selections on the tasting plate, we only had the smaller version but that was good enough as an appetiser - with smoked salmon, mixed olives, Greek fetta, two sizeable pieces of garlic bread and cacciatore sausage.  Service was friendly and made us comfy on a chill out Saturday arvo.   We chatted about kayaking and paddling on Lake Illawarra, about young four legged Alfie (whom I absolutely adore) and matters which took me away from my weekday regime.   The chatter from the main parts of the dining room suddenly dived into a silence-  and we realised with amazement that it was already hurtling in time towards 3 pm. We were too full for dessert, but I already was more than satisfied with a mellow feeling, when we finally got out of Addy's, after a cuppa.

The Lunar Year of the Wood Horse

The galloping horse is full of energy, purpose and dynamics.  How long can a horse persistently run depends on its destination, what it longs for at journey's destination and also what underlies its stride. Is it solid preparation, sufficient resources to last a long day or inherent character and training that differentiates success from lacklustre results.  Reliability, patience and quiet strength can make or break, as aggressive hankering can cause the opposite outcomes.  The horse symbolises chi energy, but what kind of chi is this, supportive, rebellious or difficult to tame?  Can the horse show tendencies of impulsive behaviour at times?

The Lunar New Year for 2014 commences on 31 January and has thirteen months, stretching its reign till the 18th day of February 2015.  It is said to be a lunar year with an abundance of fire, implying all the risks and related opportunities.  Fire is the fixed element of the Horse, but in the scheme of the Lunar calendar, this time around, it is going to be ruled by influences of the relevant associated element, the Yang Wood.   Yang and Yin, male and female, opposites and yet necessary to be in harmony to balance the various forces and nuances of the world we live in.

Fire can burn metal but can be doused by water elements. Fire can flare up but may not last long and in the smouldering ruins after a fire, the burnt earth has the nutrients to spur growth and hence result in the presence of wood.   The traditional five elements of East Asian culture therefore have strong links of cause and effect in a relentless cycle.  This may be why it is said that in this year, those born under the Earth signs - the Dog, the Ox, the Dragon and the Sheep - can be sturdy in confidence and inner strength.  Those who are not in this charmed circle can have other ways out - like the Rooster has secret friends in the Dragon and Ox - and thereby can seek out its natural allies to boost and borrow spirit, strength and confidence.

The Snake, Ox and Rooster are traditionally seen as a trinity of animal signs that signal strong intellectual creativity.  Rats, Monkeys and Dragons are born competitors.  Those born under the years of the Rabbit, Sheep and Boar can provide much needed diplomatic skills to counter the potential furious energies wrought by a Horse.  The Horse itself is grouped with the Tiger and the Dog.  Those born in the northern hemisphere winter months are said to fare better against the whims of a fire infused lunar year.  As wood feeds a fire, this may mean an excess of the inherent fire element that already was abundant in 2013.  So what is sorely missed are more elements and influences of the Earth and Water.   Yet there is another school of thought that one can harness the positive spirit of the fire element. So bright colours in this respect  are encouraged in 2014 like red, and light pastels avoided, if one wants to ride on the benefits of the fire theme.

Wealth luck is symbolised by metal, with wood providing resource luck. Water echoes recognition luck, whilst relationships luck is supported by fire.  Earth suggests creativity. In life, we do require resources, relationships, recognition and creativity to bring us a measure of good wealth, in every sense of the word.  What does it then mean to the individual, swirling around these concepts and possibilities of being born under an animal sign, with the very important time of day or night adding to the shady mix of fortune and zodiac signs?   I reckon these are all elements for a recipe, for one to be more aware and mindful of and most of all to utilise your own creativity and imagination to bring more positive vibes into your own life.   We are all individually special, like the pattern of our tongues and finger prints, even if we belong to the same animal sign, same element, were born at the same time and strongly rely on our own unique cultural heritage.

Finally, the forecasts, believe them or not!  It's a good money year for Snakes; health and wealth abound for Dragons; and Rabbits or Cats find a higher level of romance but with its possible controversies. Tigers see more luck, learning opportunities and resulting joy.  The Ox is a sign of authority, meaning potential promotions, but also possible conflict with the vibes of the Horse. Boars continue to make more helpful friendships and have breakthroughs in business. It is a good year for those born under the Year of the Dog, with upswings in relationships, work and investments.  Monkeys may want to travel or network more to gain more success. For Sheep or Goats,working on relationships is paramount and rewarding. Horses can exercise more positive leadership but must avoid conflicts.  More opportunities arise in work and business for the Roosters but they have to manage personal relationships better.


Notes:

Fixed Elements for the 12 Cyclic Animal Signs
Rat - Water
Ox- Water
Tiger - Wood
Rabbit or Cat - Wood
Dragon - Earth
Snake - Fire
Horse - Fire
Goat/Sheep/Cat - Fire
Monkey - Metal
Rooster - Metal
Dog - Metal
Boar - Water


Associated Elements for Selected Years:
2015 - Yin Wood (Goat/Sheep)
2016 - Yang Fire (Monkey)
2017 - Yin Fire (Rooster)
2018 - Yang Earth (Dog)
2019 - Yin Earth (Boar)
2020 - Yang Metal (Rat)
2021 - Yin Metal (Ox)
2022 -  Yang Water (Tiger)
2023 -  Yin Water (Rabbit or Cat)
2024 -  Yang Wood (Dragon)
2025 -  Yin Wood (Snake)
2026 -  Yang Fire (Horse)

Mezes Espresso Bar & Restaurant - Brighton Le-Sands, Sydney

Roasted mushrooms are the winner in this breakfast offering - the BB2 Panini - which has haloumi placed under the poached eggs.

Licensed, with an espresso bar, open from 7am till late, Mezes is one of the main stays in Brighton Le Sands. It offers a varied menu, influenced by Greek and Mediterranean traditions and inspirations, but also having a modern Australian core. Andy introduced me to this place, initially with breakfasts but then later with dinner.  Guests can sit facing the normally placid Botany Bay but also the varying levels of traffic on the main road to Sydney Airport and the CBD. The most recent time I was there was on a Tuesday evening and I was delighted to find the place almost full.

The coffee is strong but has  kick, whether day or night.

The ambiance is subdued and mostly comfortable.  The variety of New Zealand wines is noted but also the friendliness of the staff. Haha, we are almost seated at the same table every time I go there.  I acknowledge regulars at breakky time and so I reckon there is a connection between some residents and this restaurant.  The Mezes is part of the Bayside Plaza which adjoins the Novotel.  I can rely on a wonderfully done Eggs Benedict to start the day but at the same time find variety in dips, pasta, meats and salads for other main meals.  Seating has options I must say, whether up a inner platform, which are popular with both family groups and couples, or you can even sit outside the restaurant proper and feel the sea breezes.

Grilled barramundi is served with a lovely creamy  sauce, fresh greens and a baked potato.

Melitzanosalata  (eggplant flavour) and Taramosolata (fish roe caviar) stand out as dip flavours. Seafood is a speciality from the Mezes kitchen crew and diners can view the goings on and the cooking in the half open kitchen.  Oysters, salmon, barramundi, prawns and octopus - they are all there and done in a different dimension away from the sea side seafood cafe.  Earlier in the day, not only are there toasts, but wraps, omelettes, bruschettas , Turkish melts, pancakes, crepes, croissants and French toasts.   What i like most at dawn from  the Mezes is the BB2 Panini.  There are also iced drinks, milkshakes juices, ice cream sodas and teas apart from the expected coffee range, which includes frappes, Vienna variations and espressos.

The Aussie breakfast comes with a slice of orange and  half strawberry.

Next time I may go for the seafood souvlaki, which has Greek styled salads drizzled with aioli sauce accompanying scallops, prawns and barramundi fillet on the same plate.  I have not tried the gelatos from their Sweet Vanilla bar range - and they have flavours like the bon bon Rocher, coconut,watermelon and Snickers.  Yes, they do have moussaka, lamb cutlets, tzatziki dips and salt and pepper calamari, if you are planning a more Greek themed night. Two menu items which I have eyed for sure are the seafood linguini, decked with mussels, calamari, octopus, fish and prawns and the Mykonos platter (with dolmades, octopus, calamari, taramosalata dip, pita bread, tiropites and haloumi cheese).

Hai Au Lang Nuong Restaurant- Canley Vale, Western Sydney Region

Hands down, one of the best and most captivating grilled pork skewers ever.

The grill area at the corner of the restaurant.

Combine the best of south-east Asian herbs, condiments and spices, like lemongrass, ginger and vinegar.  Utilise Aussie grown meat.  Be inspired by the tradition of barbecuing, skewering and grilling.  Hark back to the traditional use of charcoal, with its unique flavoured outcomes.  Position yourself in a so-called ethnic suburb, recreate a culinary experience back from the motherland and have efficient and fast working staff run the place. You may then realise a place like the Hai Au Lang Nuong.

Pandanus flavoured mung bean vermicelli.

Can someone please tell me what the name of the restaurant means?

Two of us tried this out on a Saturday evening in summer. We had previously noticed the buzz and acknowledged the aromatic food when passing by a few months earlier, the restaurant being strategically positioned at a corner of Canley Vale Road a block away form the railway station.   When we stepped into its food hall, people were busily gathered, intent on or already consuming their dishes. It is a casual place where you can be asked to share tables with strangers or have small round tables for twosomes. The range of their menu is impressive, which includes stir fries, soups, salads, noodles and seafood. Their piece de resistance is definitely their grilled meats, marinated to a delight and a must for any visitor, especially when they are wrapped in banana leaves. We were attended throughout by the same male staff, who carried through a conversation with us in a positive way that we appreciated.  The place is cash only, the salads are fresh and there are TV screens with Vietnam Tv channels.

Bite sized pierces of roast suckling pig after the carving, served with shallots, bird eye chill and veg pickles.

Lettuce, Vietnamese mint,pineapple slices, bean sprouts, cut carrots and cucumbers - texture and taste in the wraps to hold the grilled meats.

For the more adventurous, there are offerings like the betel nut wrapped beef, crispy duck tongues, marinated crocodile, or crispy pork offal.  Dishes that are favoured by many communities in south east Asia are available - deep fried flounder fish; stir fried water spinach; pork belly cuts and shelled prawns cooked with winter melon; pipis with XO sauce; and hot and sour soup.  The grandmother of a Penang family, earlier overheard speaking Hokkien at their table, came to us later and mentioned how delicious the food here was - but in Mandarin.  There are no pretensions and formalities here and after visiting here, it may also be a good idea to try the Vietnamese style desserts.

Condiments and sauces to accompany most Vietnamese dishes.

Wok stir fried beans, carrots and cabbage - with an oomph in the wok heat.