Il Nido Balgownie NSW - Breakfast Time

Il Nido now offers Sunday breakfast and lunch, adding to the variety at Balgownie Village.   I hopped over to Graze the butchers across the road after a mid morning catch up with mates at Il Nido.  Breakfast begins at 8am.

The Chich Breakfast - it is the oomph of the sauce with the baked beans, the quality of ingredients like the sausages and the eggs plus the lightness of the mushrooms and the rocket.

The menu - I am already eyeing the Softies & Quinoa, together with the Smashed Avo.

The Italian Mako coffee set, just nice for two persons.

Georgetown, Penang - Iconic Festive Foods

Kueh Kapek - folded "love letters" made to mark the Lunar New Year.  Families used to gather and make such festive creations together, patiently sitting over a row of charcoal ambers and toasting the mould holders containing the dough. Once the layers are ready, they have to cool down sufficiently before they are folded over and stored in air tight containers.

Belly pork on the bone - to signify plenty and prosperity for birthdays and other festive occasions.
With agricultural and cultural reliance on this very important live stock, many nations across the world  have strong cuisine traditions roasting, simmering, slow cooking and deep frying pork.

The Jiu Hoo Char - A Straits Chinese salad and savoury mix that emphasises texture, taste and refinement.
This dish used to be  a crucial test in showing good up bringing for potential daughter-in-laws.  The lack of discretionary time for working women these days means less opportunity to delve into practising the finer nuances required in making this delicate dish.  Modern kitchen aids cannot replicate the same results in the requirements of this dish - it requires a good attitude, attention to detail and deftness in slicing and cutting skills.  Not too many commercial restaurants have this dish on their menus.  Literally, the name of the dish indicates fried cuttlefish, but the dish also has thinly sliced pork; soaked and dried glass noodles; sliced and soaked mushroom cuts; peeled and shredded carrots; sliced shallots; finely shredded yam bean (the bang kuang); and of course, the dried cuttlefish.

Chicken red curry, served not he skin and the bone for extra flavour - south Indian inspirations. From Aunty Yong's.
Virgin coconut oil for cooking is back in favour, as for hundreds of years before the new fangled theories and media hype on what is truly healthy. Spices used are best pounded by mortar and pestle - and rolled fresh on stone implements, for the paste from an electric blender do not produce the same outcomes in the curry gravy.

The Kueh Pie Tee - crispy deep fried holders contain flavourful but thin slices of pork and crunchy veg.  Apt for cocktails, snacks and afternoon teas.  From Aunty Yong's.  A colonial favourite in south-east Asia, they are appetising, encourage moderate snacking and offer bite-sized consumption.  Lovingly called top hats as well, they require ingredients like julienned carrots, chopped dried shrimps and julienned yam bean (the jicama). Garnish with pepper, spring onions and a dash of soy sauce  to bring out the oomph in the mix. A challenge in making the deep fried cases is that you require a mould.

The Lam Mee, traditional musts for iconic birthdays and family gatherings.  The proof of this exquisite dish is in the soup stock.  From Aunty Yong's.  A discerning choice of pork rib bones sets the base for a good start as these are used importantly to determine the overall taste. The Hokkien noodles are preferably al dente when served.  Shelled prawns, shredded omelette strips (remarkably dyed pink for a happy omen) and bean sprouts are essential. The dish when served is garnished with shallots and coriander leaves.

The Roti Jala, or net flour based snacks, to go well with a spicy curry.  From Aunty Lai's.  To me they are better than breads or rice when dipping into meat curries and they are an alternative to the ubiquitous roti canai.

The Nasi Ulam, or a herbed rice salad, a healthy idea for lunch, yet tasty, organic and aromatic - of Indonesian and Thai origins.
From Aunty Lai's.  There are several versions of this, with emphasis on different ingredients, but all echoing the need for detailed work, fresh leaves and a sense of love when creating them.   In Western nations, most of  those herbs required can be sourced from Thai groceries or from home grown garden beds.  Some ingredients are a challenge to obtain fresh, like the bunga kantan or torch ginger flower; daun kaduk or the wild betel leaf; the daun kunyit or the turmeric leaf; and the daun kesom or Vietnamese mint leaf polygonum.  (Please note, daun means leaf and nasi refers to rice, as most visitors to Bali would already know)

From Fujian, the steamed taro cake, garnished liberally with toasted garlic - from Aunty Lai/s.

Altitude at the Shangri La Sydney

The Shang Sydney CBD is already sited on top of a hill and when we got to Level 36, expectations were naturally high.  Located above the iconic Rocks, the hotel group's only operation in the whole of Australia has to be distinctive and quality.  Alas, there is no yum cha outlet as in its Asian hotels, but having fantastic look outs on to both Sydney Harbour and Darling Harbour does carry the weight of responsibility and imagination.  At the literal pinnacle of this Sydney Shang, you come across the Blue Bar and the Altitude.

We were there for a cocktail and canapés function, surrounded on one side by a clear glass through-view of what Sydney Harbour is to the world's imagination - and in reality. The persistent rains and cloudy storms of the past week had passed this Saturday afternoon, to reveal why Sydney attracts visitors, especially on New Year's Eve and in summer - and also why the city has been named the fifth most expensive city in the world stakes last week (Singapore holds the dubious honour of the most expensive city this time around).

Lin, Sally and I were in the lobby cafe when we arrive too early for the function.  I was impressed with the high standard of training and service of the Shang staff, whether at this cafe or at the Altitude.  I did not meet the people who have given pain and angst when I read other reviews of this place in cyberspace.  Each staff member can hold a conversation, naturally know how to manage most situations and echo the adage of you get what you pay for, perhaps.  Although there was limited choice of food at the cafe that late weekend morning, attending staff were patient and made alternative suggestions from the menu or glass top display.

A wonderful idea of a private cocktail bar was provided  at the Altitude function we attended.  I asked the suited bar man to make me something which "you would recommend me" - and he eagerly made me Purple Rain, a good illustrative experience of how the staff can instinctively engage with the guest and make both enjoy the encounter.  Table seating was also thoughtfully made available for an occasion, which usually elsewhere, is carry on standing and keep on drinking. The canapés were carefully chosen, with exquisite presentations of lamb, chicken and prawns, apart from the usual stir fried vermicelli and other Asian styled bites.  Wine, juices and bottled mineral water kept the free flow of conversation - but we also enjoyed an innovative video presentation, fine speeches and a layered tray of cup cakes.

The wait staff, especially Lorenzo, were polished and discerning.   Easily up to 80 guests, if not more, attended, with the boat and vehicular traffic of Sydney and its harbour side swirling below.

I enjoyed catching up with people, both those I have met before and those I have not.   The official photographer took lots of group pictures.  You are placed higher than the Harbour Bridge.  You are brought down to earth by the down to earth attitudes of the hosts and some of the guests.  You want to return to the Altitude at twilight, with dinner served every evening, except for Sundays.

Flanagan's Dining Room - Thirroul Beach, NSW

A certain charm - a window side view of Thirroul Beach from Flanagan's.

I recall easy and lazy holidays beach side. I can feel the refreshing breezes rolling in and enveloping my face. I am taken back to beach bungalow days. I see iconic symbols and reality of the great Australian life style. I greet dogs and cyclists passing by in absolute content. I hear the roar of the ocean surf.  I watch a young board surfer running down with anticipation to where the waters meet the fine sand, and to what lies ahead for a day of technique, practice and fun. I see intent walkers strutting out on the sand washed pavements. There are women and men of various ages watching the Tasman sea coast with focus, some ready with surf suits, mostly holding their boards and all under the spell of a sea side lifestyle.  And then we come across Flanagan's, heard so much about, with much expectation.  Already we like what we see outside the modest but charming place,

Black pudding breakfast - uniqueness, presentation and detail in choice of ingredients.

Called Flanagan's after its road location, its bungalow like site and venue at once offers a casualness and friendliness to any visitor.  Not open for dinner (except for the 7 course degustation menu available on Friday and Saturday evenings), the restaurant cafe emphasises on carefully chosen ingredients, interesting menu combinations and exquisite presentation.  The staff are attentive and well trained in my experience. Seated at a window side table, we felt at home as if we had prepared the breakfast ourselves and and a relaxing time viewing the goings-on outside. And what a breakky!  I did not regret satisfying my curiosity as to how black pudding with eggs and toast have a place on a showery and cloudy Sunday's morning. The sourdough is sourced from the Berry Woodfired Sourdough Bakery an hour's drive south - and the seafood comes from my fav supplier of seafood at the Shellharbour Fish Market!  I adore the bonito, swordfish belly and sweet William from the lunch menu, but prefer to go to Flanagans's in the early part of the day, when I can dabble in home made salmon cakes, free range Eggs Benedict and a cuppa. Seating can be limited when the crowd comes in and so can be the vehicle parking on summery days.  The wood theme of decor inside at once suggests of comfort and being away from it all.

Entrance to Flanagan's - a bit retro atmosphere, very Aussie beach and modern dining.

Okay it is not actually an exclusive bungalow that Flanagan's has.  It does share the building with a surf club, perhaps underlining  a lifestyle theme and accessibility to beach lovers (who must be adequately dressed).  I am not convinced why the Indonesian condiment, sambal, is served with the delicate flavours of scallops, but I am heartened with the availability of Clyde River oysters from the Batemans Bay area.  I am blessed that Flanagan's is easily accessible to me within fifteen minutes - it also offers the high standards of grilled dish that is a significant feature of the Wollongong area.    Flanagan's displays a variety of cuisine influences from French, Mediterranean, Australian and south-east Asian, so there is  an eclectic variety to choose from.

The joy and anticipation of heading to the surf.

My Favourite Dishes

For My Breakfast
French toast - from student days
Masala dosa - from Madras
Croissants and bagels - French

Morning break
Goi cuon - spring rolls from Hanoi
Parma ham - snack bites from anywhere in Italy

Lunch
Fettuccini marinara - subtle with juices and produce of the sea - form Napoli
Char Siew So - baked pastry with roast pork inside - from Guangzhou
Seafood paella - soft and flavourful rice topped with fresh produce of the sea - from Espanol
Fish curry - Mum's Straits Chinese version
Fish and chips - from the Illawara coast NSW
Grilled unagi- delicately marinated eel slices - Japan
Pho - rice noodles in a soup with stock - Vietnam
Kam Pin Fan - mung bean noodles stir mixed dry with seafood and a pork lard based sauce - from Cambodia and Vietnam

Dessert
Hokey pokey ice cream on a cone - New Zealand

High tea
Homok or otak otak - steamed fish and egg mousse, wrapped in banana leaves - from Thailand or Penang
Lobak - pork cuts wrapped in soya based warp and the deep died, served with cucumber slices and a zesty dipping sauce - from Mum
Assam laksa - healthy veg cuts served with rice noodles and swirling in a tamarind based soup - from Penang
Spring rolls - any time anywhere bite on the go, better with shrimp and pork inside, but I also love the vegetarian version - from anywhere in South east Asia, Asian outlets (in Canada, Australia, New Zealand, UK and the USA) and southern China

Dinner
Lobster with vermicelli in braised earthen pot - Cantonese speciality to be shared in a table of ten - from any good Chinese restaurant
Beijing duck with wraps - from Melbourne
Suckling pig - Spanish style
Singapore chili or pepper crab - with sauces, humidity and friends

Georgetown, Penang - More Iconic Foods

A baked delicacy, the tau snah pneah, with aromatic pastry, pound bean filling and with Fujian traditions.

Lonely Planet earlier this year declared the current top food destination in the world as in Georgetown, Penang, followed by Victoria State in Australia.  Enjoy...

Fish curry, with garnishing of okra, tomatoes and Indian monsoon winds

Glutinous rice, with southern Chinese sausages, shallots and preserved duck, a dish for winter.  Fong Wei Chinese Restaurant, Georgetown.

The Bee Kueh Moy, swirling with fresh coconut milk and red beans, in a marriage of the Chinese and Malay cuisines.

Red curry, with chicken and potatoes, echoing of Indian, Portuguese, Dutch and Indonesian traditions.

Thai homok or Straits Chinese otak otak, served cleverly in a deep fried spring roll wrap.

A classic and iconic Straits Chinese pickle, the acar.  It requires deft cutting of vegetables, flavourful combinations and a sprinkling of sesame seeds or crushed peanuts. Photo taken at Aunty Yong's, Island Glades.

Mamak (Indian Muslim) roti canai, freshly made and cooked - Transfer Road, Georgetown.

Tamarind based laksa, with rice noodles, lots of greens and a sharp sour soup base.  Balik Pulau Markets west of Georgetown.  Not to be confused with the curry laksa.

A condiment to savour with dishes - the shrimp and pound chill based sambal.

To finish off  a meal - longans in jelly.