Burnt Orange - Mosman NSW

A sprig of lovely and fresh mint leaves is presented inside your water jug.  The staff are attentive, approach guests with a smile and are focused on prompt delivery - coffee is served rather not soon after you mention them.  

We step on to relatively wide indoor spaces, with sandstone walls and wooden floor boards, a rustic feel and a good sense of natural surroundings.  Sue and I had not caught up for some time now, and what a rather good place to see each other again and chat.   There is a rather refreshing presence of Burnt Orange here, with boats and yachts hidden behind foliage on a calm deep blue perfect bay.   We are not far from the Big Smoke of Sydney but we can forget about Sydney here, us huddled in a hidden corner of the Sydney coast.  I recall the nearby Gunners Barracks as well in this respect.

A cheeky, rather bold and seemingly domesticated black and white feathered bird - the Magpie Lark - sauntered under the tables an chairs in the inner dining room.  It was rather prosperous in size and apparently wanted to be the restaurant's informal mascot.

Barossa ham is luscious, flavourful and have a delightful bite.  So I was rather stoked that it was served with my Eggs Benedict, which had been lovingly prepared with gooey smooth eggs and a toasty kind of brioche.   Next time, may be I can try the Alaskan King Crab Benedict served on the same toasted brioche.

Sue had the buttermilk pancakes, generously served with Ricotta and strawberries.    The other pancake option was with maple syrup and double smoked bacon - the savoury and sweet combo!

We initially talked about the vegetarian full breakfast, laden with roasted Truss tomatoes, avocado, field mushrooms and your choice of poached or scrambled eggs, all heaped on sourdough toast.   Another alternative to the Aussie full breakfast is the Breakfast Board, with gluten free Avoca Brown bread holding house smoked trout, grilled Halloumi, avocado and a soft boiled egg.

We were too early for lunch but I did spot the Burnt Orange fish pie, a rather attractive dish to me, albeit only available for lunchtime, from noon.  This has both smoked and fresh fish fillets swirling in a rather yummy leek and white wine sauce, accompanied by sides of green leaves and fluffy potato mash.  Do watch out, Bannisters!

I noticed the Elderflower Presse, containing both lemons and sweetener, a rather mystifying name for a carbonated soft drink, although with aromas from the flowers of the European elder berry.

Kids can go for banana breads, scones, flavoured milks and smoothies - but so can the adults!

Lunch recommendations include the Spaghettini with King prawns, garnished by bread crumbs of Pangratto, parsley, lemon, chilli and garlic, with strong hints of Mediterranean culinary aromas;  the salad of house smoked Sumac ocean trout, feistily served with baby spinach, a spiced buttermilk dressing, beetroot, Freekeh (or roasted green wheat cereal), boiled egg and pickled cauliflower; and a ravioli stuffed with slow cooked Suffolk lamb and graced by sugar snaps, mint, preserved lemon and broccolini.

With a captivating verandah all around the Federation-styled mansion,  the building that hosts Burnt Orange has character and heritage.  I felt like stepping on to a bungalow with a possibly interesting past, an ambient relaxed feel and with a design that allows the free flow of breezes from Chowder Bay.   

The nearby vehicle car park can be modest but fully utilised on weekends, even if the charges per hour are not modest.  

One may take scheduled public bus services from Sydney city centre, but again, this may detract from the full enjoyment of what Burnt Orange offers.  The strongly suggestive landscaped greens do confirm that this was the Mosman Golf Club many years ago.   With a vantage point that soaks in the surrounding bush and hilly terrain,  Burnt Orange's location is ideal.   Guests may have to be careful though navigating the steps and foot path leading from the car park to the restaurant, but all's well if taken in the spirit of a walk in the bush.

Alas, we did not have opportunity to tuck in any dessert on this recent visit....

The gift and souvenir shop, adjacent to and accessible from the dining area, is worth a walk around.   Items are carefully selected and displayed, with sections dedicated to children, adult woollens, jewellery, homewares, books and unusual buys. 


The flag ship restaurant of Burnt Orange is located at 1109 Middle Head Road in the part of Mosman leading to the naval reserve and Chowder Bay - opposite the HMAS Penguin.

Opening hours for the cafe are from 830am and you can have breakfast, morning tea, lunch and high tea accordingly till 530pm every day except Sundays.
Dining for exclusive function bookings are available every evening except Sundays from 630pm.
Contact +61 2 9969 1120 for the cafe and +61 2 9969 1020 for the shop.
They also have a cafe presence at Chatswood Chase in Chatswood NSW.

The Point Milk Bar - Bulli NSW

Fettuccine with king prawn, chorizo and Parmesan shaves.



The owners of the Austi Beach Cafe, I am told, run the Point, located around half way between the beach at Sandon Point
and the Princes Highway in Bulli, just a short drive north from Wollongong.   Tucked away in a rather residential area, it is open for breakfast and lunch like most of the proliferation of cafes in the Illawarra.   The rains had subsided when a mate and I wandered there not long ago.

I chose the black board special of fettuccine with Chorizo, King prawns and Parmesan.  I did find this uplifting in both texture and taste - good value in pricing and combination of ingredients!   The menu may not be extensive but rather practical in options. 

Pulled lamb sandwich.

There is an ice cream/gelato bar, with a small display of sandwiches, quiche, friands and the like. Kids have access to some stuff from the cafe to preoccupy their attention.

Only one staff member was covering the cafe when we were there.    The coffee may not have stood out (the Illawarra is very competitive in this aspect) but the juices and shakes are all right.  The view from the cafe opens up to a road junction and houses.  Vehicle parking is by the road side.  Amongst the people I know, there is a perception that prices for things are higher here but it is up to each individual to visit and check out.



The Point Milk Bar is located at 40 Point Street in Bulli NSW, with the nearest cross road being Southview Street.
Contact + 61 2 4267 2850

George Town and more - February 2016

The Kai Tan San - Cantonese ribbon twist egg dough biscuits.  Green Lane, Penang. 
Photo credit : S.K.Teoh

Call this the Bubur Chacha or the Pungat, it is a vegetarian dessert only made to celebrate the close of the Lunar New Year festivities.  Baulkham Hills, north-west Sydney.

Baked Fujian biscuits and snacks - the Chinese providers and bakers from Penang and Perak now do face competition, have adapted to modern technological processes and have consumers at every age. 

Changi Singapore Airport knows how to captivate for the Lunar New Year of the Red Monkey.

Barista cafes are sprouting up in the colonial quarter of George Town, Penang.

A mate and I anticipate over our natural banana leaf plates, as the restaurant crew place dollops of pickled vegetables and spicy condiments.   The Kerala Restaurant, New World Park, George Town.

Valentines often fall close by to the start of Lunar New Year.

Pork jerky on display - popular amongst the southern Chinese, it is a treasured gift for families and relatives during the festive period.

Mass movements of people occur preceding and after the start of the Lunar New Year in East Asia.

Possibly not so healthy, but hell of yummy - the Choon Pniah or deep fried spring rolls.  

Mee Jawa, simmered in a spicy gravy with potatoes, tofu cubes, prawns and a squeeze of lime.

Typical coffee shop scene in Penang Island - for breakfast, brunch or lunch, you can have your choice of several street food offerings, each priced under one American dollar.

Not for the uninitiated - the Chee Cheong Fun, sprinkled with toasted sesame seeds and accompanied by tasty Hoi Sin and chili sauces.

Soy sauce stirred egg noodles with Char Siew cuts, veg, pork dumplings and a serve of vinegar infused green chili rings.

Wide flat rice noodles are cooked on a hot wok and garnished with meat cuts, eggs, prawns, veg and a corn starch finish.

Busy, busy.

This young kid knows how to multi-tasks in taking care of Daddy's food stall and catch up on his Smart phone.

Making fresh pastry on the spot.

Making Roti filled with love.

Nothing like a reunion over an eight course Chinese dinner.  The Tropicana Chinese Restaurant, Klang Valley outside Kuala Lumpur.   
Photo credit: Not determined

Sonoma Bakery Cafe - Waterloo NSW

Sonoma breads use simple ingredients like sea salt, sourdough starters and organic flour.  Their signature creations are the Sonoma Miche, with a stand out caramelised crust and the Sonoma Mission, with a contrasting inside of custard feel covered by a golden chewy crust outside.   There is also the pervasive and unique smoky flavour.....

The inspiration for Sonoma bread came from the delights of wood fired ovens and naturally fermented ingredients.   A hundred year old mixer from Bellata NSW came into the picture, together with some California influence in the form of American Allan Scott.  Bellata lies in north central NSW between Narribri and Moree -  and was the home base of the Sonoma founder's grandparents.

Standards like soy and linseed plus walnut fig and raisin are available along side an eleven seed loaf and a Kalamata olive and herbs combo.   The bite and look of the various breads here do stand out as being different.

Muesli cookies are lovely to me but you can also have other options like raw natural, spelt, maple and almond plus honey and spice combinations.

Coffee blends are divided into body and spirit labels.  The former, which I prefer, is stronger, taste more nutty and earthy, suitable for milk based orders and has a buttery and velvety body.  The latter has more complex sensations, with more of cocoa and fruity after taste, so they tend to be more acidic and body smooth.   The Single Origins are from Ethiopia, Kenya and Guatemala.

Sonoma has come a long way since 1997, when founder Kerry Connole began his operations with sons Christian and Andrew.   Along the way was a stall at Paddington markets in inner suburban Sydney.  Perhaps a key development in the Sonoma story was son Andrew's sojourn to and stay in California with Chad Robertson, an icon in sourdough.

Their emphasis on organic sourcing and a then rather unconventional way of baking have remained their trademarks and reputation.   Retail outlets are not large and remain true to village and neighbourhood embracing roots.   Such an ambiance do go well with the inner city and beach locations in which they are currently located.   They contrast with other commercial players in this space - oh no, I would not want to pick a loaf from Coles or Woolworths again...

The Petit Bretton butter cake or more correctly, the Kouign Amann, is more for sugar loving devotees, with creme patisserie loaded between layers of sugar,  butter and flaky pastry.   I like the cherry cheesecake strudel, although there are other favourites like the almond croissant,  Pain Au Chocolat, hazelnut brownies, banana loaf slice, quiche and the fruit Danish.

There are seven outlets in the greater Sydney area, but mainly clustered in the city centre and on the sea board side, including Balmain, Bondi, Woolhara, Paddington, Glebe and Rose Bay.


Sonoma Bakery Cafe Waterloo is located at 2/9 Danks Street in a suburb not far from Oxford Street in Darlinghurst and Moore Park.
Telephone: +612 9699 1920
Opening Hours are from 630am to 3pm every day.


 

It was the Night before Easter

Tradition tells us more than two thousand years ago, a wandering couple could not find a place to rest for the night. There was no shopping, no seafood to rush for, no traffic jams, no rich sugary snacks, no holiday, no hams and the most important gift was already with them, but yet to come. The only lights were the stars in the night sky. All they had was sheer determination, hope and purpose. And they were turned away at many places along the way.

Even then this couple found a barn and their infant was born in such unassuming circumstances.

Fast forward around three months and two thousand years later. The Bunny and Bilby chocolates are wrapped in paper gold like glint and wait on shop and supermarket shelves.   The climate turns to cooler in the southern parts of continental Australia.  Many families are looking forward to a four day weekend.  Many are planning driving trips across some corner of this vast land.  Some families catch up, some others go camping.  The air is nippy in the evenings, the colours of the sky change.

These two important religious dates in Western civilisation calendar - Christmas and Easter - are significantly celebrated in nations with an inherent Western Christian civilisation.  In Australia, they are the biggest holiday periods of all - also helped by the warmer, summer period in which they fall on the calendar, in contrast with the Northern hemisphere winter.  Christmas in this Great Southern Land is associated with surfing, beach sleep outs, barbecues and dressing down.  Easter sees the arrival of cooler nights, fresher air outdoors and a divide between the first and second school terms.

The festivals are religious inspired but are they fully marked according to the rituals, requirements and regimes of Christianity in all its varied forms?  Maybe not by everyone who professes to be Christian - and especially not with rising non-Christian demographics who now call Australia home.  The latter group do get caught up in family gatherings, shopping sales and seafood rush that the media popularise and mainstream society enjoys. The question is whether the religious meaning may have been under played in all this rush for gift spending, travelling and generally creating fun for the kids.

Why do we have Easter eggs, when they signify the arrival of spring, hope and renewal, in a land of falling brown leaves and drop in temperatures?  Why do we have cut pine trees to place in our houses when the flora is verdant and blooming outside?   Do we still take care of boxes on the day after Christmas?   Why do otherwise sane individuals spend so much on shopping after Christmas, when one has enough gifts shared and exchanged the day before?  Why do sales of chocolate hit a peak to mark an occasion with hope for mankind and nothing to do with sugary stuff and cacao?

Many people make travel plans around the Holy and Easter weeks.  More often, strikes at airports occur then than at other times of the year.   Late March and April sees a synchronisation of almost comparable moderate temperatures in both the Northern and Southern Hemispheres.  So commercialisation strikes again, with cruises, getaways and back packing plans all becoming reality.  

The origins of pre-Christian festivals may explain the timing of Christmas and Easter.  However, there are different opinions on this matter.   The reference in the Bible to shepherds attending to their flock of sheep when the infant Jesus was born can suggest it was already spring time, instead of early winter.
On the other hand, the Gospel of Luke states that the Archangel Gabriel appeared to the Virgin Mary at the time of the spring equinox, which is in March, and so a birth in late December is logical.

The Romans had an important festival called the Saturnalia celebrated in late December.   The Jewish Passover almost coincides with Easter.  The Bible does not mention any specific calendar dates for the birth and cruxification of Jesus.

To me, the more significant matter is that both key occasions are acknowledged and not so much as to when.

So when you look at the full moon tonight, the least thing you can do is to remove yourself from the trappings of modern day conventions of  festive occasions. There is more than meets the eye.

Lox, Stock & Barrel Deli Diner - North Bondi NSW

Timing is all it takes to get a table - most popular inner Sydney cafes face this scenario.

This deli diner is located not far from a junction between Glenayr Avenue and Curlewis Street - in a North Bondi village hub a few blocks away from the touristy strip that is Campbell Parade at Sydney's Bondi Beach.   It had been a glorious day near the waters, with the usual crowds, decent surf and pretty colours of the ocean that way.  We were looking for a feed, a late lunch.  Saturdays can be full of activity in the Bondi Beach area, especially the Farmers Markets at the Bondi Public School grounds - and now all we wanted was to sit down for a meal.

Lox, Stock & Barrel has built its reputation on being a delicatessen and based on this philosophy, they are careful and focused on the organic ingredients they utilise and harness for their culinary creations.    Capers, cream cheese, kale, pickled onions, dill creme and smoked salmon are pervasive in each menu offering.  There are several options for vegetarians like Fattoush,  a mix of spices, nuts, raw veg and herbs, all with a dressing of Tahini, olive oil and lemon.  A lovely breakfast item is the Lock & Load, with smoked Lox, hash plus a lime and creme Fraiche dressing.

It definitely adds tot he lifestyle that is real and perceived in a suburb called Bondi.

The deli diner is  also seen as reflecting a lifestyle from upper side New York with Jewish inspired briskets...

Salmon salad, just right for a summery afternoon.

Even it was a Saturday arvo, we were quickly shown a table and a baby chair seat for Bubba Alyssa.
It was a communal table but  I loved this opportunity to interact with other customers.   The wooden tables led to a rustic feel.  I savoured the atmosphere, as if I was in a family home, as the kitchen was abuzz with working staff and their counter a stone's throw from where we sat.

The lovely young lady attending to us and with a stand out dress knew how to deal effectively with young kids like Alyssa, putting her face down to the infant's level when speaking to Alyssa with a smile.   The coffee was satisfying, a good pick me up for us as we had walked up from the beach.  The kitchen supervisor was nice to make an exception to make a special fluffy and yummy omelette for Alyssa.  Oh yes, there is also a dedicated kids menu.

The action and care inside the transparent kitchen  - all hands on deck!

Sandwiches play a big part in the day time menu.  Pastrami, yes.  I would also try the creme cheese bagels on a next visit.  What about brioche scrolls?  Thoughts are so tempting just to have them for breakfast or late afternoon tea here.  Loaves to buy home include the ginger, honey and pear  versions or those with orange, fig and walnuts.  

You have several choices when eating in -  poppy seeds and spices, plain, sesame , onion or wholemeal.    After making a decision on this, you can combine them with Wagyu corned beef or avocado with rocket, tomato, onion, lemon and cucumber.    Many first timers just succumb to the smoked Lox bagel, laden with capers, onion, rocket and cream cheese

The drinks menu provide a variety of Rabbit Hole organic teas and Rebel coffee blends.  Its beach suburb location also makes it compulsory for LSB to serve cocktails and beers....

11

The grilled spiced Albacore Tuna on Panini, with cucumber, jalapenos, Miso dressed slaw, bean sprouts and onions.

  The signature dish for breakfast here is the Bowlarama - a sensational combination of avocado, kale,         seaweed, poached egg, Hommus, home made fermented veggies, all placed on sprouted quinoa toast and drizzled with a Miso dressing.   A definite must try for me!

   

A lighter choice is the Zucchini omelette, garnished by jalapenos, Parmesan cheese, spinach and a sprinkling of almonds.

    If you have a more sweet tooth, the Brioche French toast is a good start for lazy mornings - with a raspberry compote, rhubarb and generously accompanied by a vanilla and cinnamon flavoured ice cream, wicked but delightful.

Apart from the above, an ancient grain Gronala and Bircher Muesli is of course available.....

For those preferring to check out LSB at night, two mains stand out - the corn fed brick chicken and the Cowra lamb ribs.   There are also two main platters to ponder over - one  with Aussie grown olives, three daily dips, pickled and fermented vegetables on sourdough with sides of bagel crisps - and another providing smoked trout, beetroot cured trout, egg salad, three dips, chopped liver and olives on your bread of choice with sides of bagel crisps as well.

Dinner dessert has two highlights -  the coconut flavoured Panna Cotta and the twice baked chocolate and salted caramel Souffle, garnished by roasted hazelnuts and a Halva Semi Freddo.

For a quick drop by, do try the free range Holmbrae chicken, swirling with egg noodles and root vegetables.

The Moked Turkey Breast on toasted Challah - garnished with rocket, cucumber, Swiss, cranberry mustard and onions.

Tables are placed tightly against one another in a relatively small outlet.  Does it seem often having no place to sit down, especially on weekends and public holidays?   I suggest take some time to explore the neighbouring shops, unless you are a local resident, in which case , a a takeaway is a good back up plan.  Yes, there are only forty seats for meals.

LSB occupies a good location, feels like a village gathering and the ocean is tucked away down the road.   I can say goodbye to the kitchen staff as we leave and they enjoy that.  There is pavement seating but to me, nothing beats being inside on a really warm day.

So it can be American east coast, Aussie eastern suburbs and with a good culinary reputation based on traditional recipes and a modern outlook.  Overall, the ambiance is care free, family friendly, hipster attractive and with an interesting larder variety.

Lox, Stock & Barrel is located at 140 Glenayr Avenue, a few roads inland from Bondi Beach's Campbell Parade.
Opening hours are from 7am to 330pm every day and from Wednesdays to Saturdays for dinner from 6pm to 1030pm.
Contact +61 2 9300 0368



 

Cable Bay Dining Room, Waiheke Island - Auckland

They say one must also enjoy the scenery along the journey and not just the destination.

How very true of this for the SeaLinkNZ ride across Auckland Harbour and Hauraki Bay to an isle that is a well developed outdoor holiday place, especially when it is a long weekend in the middle of the New Zealand summer.   Apart from Rangitoto, Waiheke is worth getting away to for a taste of the Pacific and yet not venturing too far from the largest city in the region - Auckland.  Blessed with sloping pastures, winding topography and great ocean views from almost high point - Waiheke is perfect for brief weekend encounters, music gigs and lazy afternoons.

The ferry to Waiheke is not the same size as those ploughing Sydney Harbour, say to Manly Beach, for example, but it was double deck and the route it took outwards passed by the docks, the city skyline, other isles and bigger ships.  Then you leave the comfort of the mainland and skip over a short distance to Waiheke.   Ferries seem to have been built with similar designs  - here you can sit inside with meal tables or feel the wind blowing in your face outside.    There is a practical system of being able to buy tickets ahead on line or only when you are  at a ferry pier.  The ferry we took apparently can fit around 600 passengers max.

Off to a music gig on Waiheke from Auckland ferry pier.

The sparkling blue and clarity of a beaut summer's afternoon set the tone for a wedding reception we attended at the Cable Bay Dining Room.  This was a venue around two kilometres from the ferry pier at the north-eastern side of the island.  Three of us arrived at a small bay with memorable marine colours beside the ferry pier on Waiheke.  We noticed the number of youngsters in casual gear, ready to hit the water swimming or just take it easy in a world away from their usual routine.   A pre-arranged coach took us and other guests to the evening cocktails at the vineyards of Cable Bay.

The Dining Room was already set out but their staff did not cordon off a dedicated area for the reception's hundred or so guests during cocktail time.  Most of us had to manage ourselves finding an area to settle in outside the dining room.  The grounds were uneven to walk upon, especially for those with high heels and later I was told the cocktail wait staff did not circulate around every body with their little bites.  The drinks guy did a good job, parking himself at a visible spot, for people to come line up for his refreshments, wines and beers during a rather warm and sunny day.   Some  of the guests were told off by some staff members to not hang around certain restricted areas near the kitchen - it would have been better to put up stand up signs.

The panoramic scenery around the Cable Bay Dining Room was stunning though.  With a late sunset, we were able to soak in laid back moments, with sheep grazing on a far pasture and twenty somethings leaning back on all the available low rise cushions in the middle of the field.  I always adore the cloud formations in New Zealand anytime and here on Waiheke, they did put on an impressive show.  The restaurant is strategically sited near producing vine yards and the water beckons not far away, albeit blocked by a huge stage along part of the view.

Oh Danny Boy, the pipes are calling.....

From bike to queues to sailing vessel.

When sit down at the Cable Bay Dining Room commenced around 8pm, I noticed no reference menu on each table as to what the meal was going to be.    Unless I am mistaken, shouldn't this be provided by the restaurant?   For ten tables or so, the dining room was not that big when a dance floor space has to be taken account for.   The upside of this was it became cosy as the evening proceeded.

We had shared platters placed in the centre of each table, but no lazy Susans were there to help us reach the offered food without standing up or having a pass around of the platters.  Still, my fav dish of pork belly, here accompanied by oats, apple, radish and smoked cheddar, stood out in taste, with the Valrhona chocolate tart, served with 70% Guanaja and Caramelia chocolate and cherry, a close second in my palate sensations.

The servings ordered at the reception were generous.  The selection of cheeses from France, New Zealand and the UK is most gratifying and does go well with a summer fruit salad.   William Thorpe and Sam Clark have both set impressive standards with the menu and culinary offerings at Cable Bay.

Several people I spoke to love the loin lamb  with eggplants, Freekah and Fromage Blanc, which was not part of this group menu, but there was the duck liver Pâté, graced by foie gras, cherry and brioche.  The young lady attending to our table did her best although it was a busy night.  The restaurant carefully timed serving of food when there was no speech or other event happening, like a lovely Cook Islander romantic dance performed by three friends for the betrothed couple or when the wholesome three tier wedding cake was being cut.

Cable Bay Dining wedding table set up.

By 1025pm, the friendly Kiwi coach driver had arrived to drive us back to the ferry point on Waiheke itself.  There is a ten minute ride from Cable bay itself past Church Bay Road, a sloping route with no street lamps for part of the way.  The driver waited ten minutes before most of the passengers came out of the reception - some had to be left behind after the coach filled up with around sixty people.  I understand the same coach driver made a kind dash back to pick up the remaining guests who wanted to take the 11pm ferry departing from Waiheke to Auckland.

A group of youngsters were singing along in a boisterous way already at the ferry pier when the Waiheke coach dropped us off.   They continued their engaged chorus all the way on the upper deck of the ferry back to Auckland.  Relaxed, full of fun and knowing almost lyric, even if the guitar seamlessly changed songs. They epitomised what a real holiday can and should be - carefree yet reasonably well behaved.

Clear sky, good food and wine plus pastures - so New Zealand.

As the ferry made its way back to the mainland (North Island),  there was an apparent super natural sight to behold.  Motutapu Island was dark, but beaming a few stories up from nearby Rangitoto was a giant beam projecting into the heavens.  The sky at that time before midnight was clear.   It was surprisingly comfortably warm with the ocean breezes coming to embrace us on the ferry's upper deck.  It was a fortunate choice remaining outside to enjoy the ambiance and such night views.  Soon the Auckland city lights beckoned - and it was back to reality, to Brittomart and then the Langham near upper Queen Street.

The ethereal show of light, unexpected but so much appreciated, as the ferry sailed back, underlines the significance of enjoying every part of a journey.   This giant light installation on Rangitoto, called Te Haeata o Rangitoto, comprises of thirty-three separate small lights and powered by man made generators which had to be shipped to the island.  It is a gift from 13 of the Auckland region's Iwi or Maori tribes to mark the Anniversary Day of Tamaki Makaurau (Auckland).

Sunset at Cable Bay, Waiheke.

So would I return?

Perhaps not soon to the Cable Bay Dining Room, but more to to other parts of Waiheke.  The reputedly least accessible restaurant, Te Whau Vineyard Restaurant has a signature Point red blend.

For street ethnic food, I am recommended to try the El Sizzling Chorizo's, sometimes as a food cart parked near St. Paul's Presbyterian Church in Oneroa, a village and hub worth to consider a walking or local bus tour.   This can go well down with most blokes, for the sausages are chunky, Argentinian marinaded and set a very casual tone.

The Thymes Tables at Surfdale emphasise on the best seasonal produce but has no attached vineyard and is dimly light.   They only offer one entree, two mains choices and a cheese dessert for dinner time.  An interesting alternative to explore if you are in the mood....

For pies and casual breakfasts, the Car Park in the central part of Waiheke Island is a top choice for many tourists and locals.

The Mudbrick Vineyard & Restaurant claims to be romantic, with seaside cottage, retreat and modern beachhouses - it also offers eye catching menu items like their own version of Pavlova, with macadamias, Elderflower, Lychee, Chia seeds and summer berries; sweet corn and truffle Ravioli, accompanied by Parmesan, watercress and Black trumpet mushrooms; and the Duck Tea, graced with green apple, wild rice, plum wine, duck liver dim sum, vanilla and confit duck.

Casita Miro in Onetangi offers a hideaway with much rustic charm and provides both fiesta and ala carte menus, which are highlighted by tapas, carefully crafted Iberian culinary influences and New Zealand produce.



The Cable Bay Dining Room is located at 12 Nick Johnston Drive, Oneroa, Waiheke Island in the Hauraki Gulf, half an hour's ferry ride one way from Auckland Harbour.
Telephone:  +64 9372 5889
Dinner is served from 6pm from Tuesdays to Saturdays.
Lunch hours are daily from noon.

Pishon Patisserie and Cake Cafe, District Dining, Chatswood NSW

Mango pretty.

Tea and walnut cakes. Churros and green tea latte.  Recently available, tiramisu and two coconut flavours, with mango and strawberry.  Hot chocolate.   Dainty cups and pretty presentation. Breads, cookies and sandwiches. A chocolate Kipferl, echoing of German Nanas baking in the home kitchen when you visit, with aromas of almonds and vanilla.  A black sesame doughnut.  A mango and raspberry juice blend.  A niche of fusion between East and West, but mainly contemporary Korean.  Aussie fruits and ingredients.  Euro baking perspectives.  A Korean corner in multi-cultural Sydney.

We could watch the world nearby go by, people of all ages and demographics, passing by the side glass window.  Most of them were transiting from the trains or on their way to the nearby supermarket.  It was late in the evening, but many in the crowd were relaxed and seemed to be just starting the night.  A good gathering area for coffee and cakes.  In a cafe that opens early, the whole day and closes late.  This is Pishon, a name inspired by the Hebrew to emphasise peacefulness and grace.

The three of us adults, together with smiling Alyssa, looked at the cafe's display, after dinner.  We then settled for what could be Pishon's signature - a delicate, beautiful creation with small squares of watermelon settled on a heart shaped base, which in turn is placed on top of the cake proper - the miniature Rose-watermelon.  Looking like it came out from an anime scene, it is daintily wrapped , can be challenging to cut but comes out well with a rose scented aroma.   The deja vu moment with this, when I first tried it, was to compare with Christopher The's signature watermelon-strawberry delight at the Black Star Pastry.   Different but related, both a must try.

The miniature cake - Rose-watermelon.

The trio-coloured Gateau-Mocha slices are captivating - that also is the name of an anime character!
When one bites onto them, it is into sponge cake that is reached, perhaps a tad disappointing to me, as a more solid build would better infuse the template with the coffee or chocolate taste.  They do however look good, sophisticated and petite.

For more wholesome snacks, I eyed the tuna omelette and the bacon tomato walnut rolled sandwich.  Walnuts in my bread, what an idea, for texture crunchiness to complement the usual breakfast insides.
Whole cakes can be ordered on line and picked up, like the uniquely designed Dalmation (yes white with spots) and the classic fresh cream cake.

Next visit, I shall try some items I have been curious about - the sliced potato cake, using an ingredient that takes a high place of traditional culinary pride in Korean culture; a cuppa of coffee with a twist, in the green tea latte; a garlic cookie;  the chestnut Manju or Japanese steamed cake; and the yoghurt cheesecake.  I am more agreeable with the food than the coffee here, but hey maybe the blends served can be an acquired preference...



The Pishon Cafe is located at Shop 54, 432 Victoria Avenue in the District Dining above Chatswood NSW rail station in the northern Sydney area.

Opening hours for the District Dining venue for Pishon are 7am to 9pm everyday, except on Sundays, when it is open from 9am to 9pm.
Contact +61 8540 2412


The Pishon has a patisserie and cake outletat 77 Rowe Street, Eastwood NSW and a warehouse at 57 Hunter Street, Hornsby NSW.   It offers franchises and also does supply catering.