Balgownie - Home and Not Away

Cosy autumn afternoon.

Super moon evening August.

Rainy winter afternoon.

Good morning!

Alien spotting!

My Jack's  bean stalk - the paw paw.

April weekend arvo.

Orchids air flown from Singapore.

Road side Australian flora inspired garden bed.

After the kitchen clean up!

Kari pilay curry leaf plant.

One really wet day!

Late evening in July.

Daun gaduh herbs used for  the Straits Chinese dry salad ulam.

Scott hard at work.

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.

Home Cooking

Straits Chinese fish curry - Balgownie NSW

Tofu with mince pork and crab meat - Aunty Kui Chan's, Penang

Marinated pork ribs ala Cantonese - Aunty Kui Chan's, Penang

South Indian styled chicken curry - Aunty Kui Chan's, Penang

Light snacks to ponder - Balgownie NSW

Prawn stock noodles with pork slices, hard boiled egg and vermicelli - Jen Young, St Ives NSW

Roast pork with crackle - Jen Young, St Ives NSW

Mee goreng Indian style - Aunty Kui Chan, Penang

Tofu snacks - Susan Chan, Carlingford NSW

Walnut cake - Lai Tan, Carlingford NSW

Summer - Balgownie Blooms

Flowers are what you hope and work consistently at for results - a momentary celebration to mark an occasion when one moves on to a different dimension, one decidedly better, one that embeds the future and which liberates you from the chains of the past.

We pay attention to details, use patient logic to navigate our path and strive to fuel our passion - and at times we are rewarded with a perfect and hallmark moment that makes it all worthwhile.

Delicate is the moment, aroma is what enhances our senses when
our adequate use of judgement flows into nuances of gratitude and beauty.

We occasionally clear the cobwebs in the garden of our minds, so as to allow more room for 

the growth of the right thing to do in our hearts.

During the festive season, ensure you have a quiet moment in time to reflect the past, affirm the present and embrace the future. Never take things for granted, do not be swamped by diversions and prepare for even better times ahead. Listen with an open mind, think with a generous  spirit and enjoy any bird song that comes your way. People are what matters and family is unconditional. Look for the glimmer of light yourself.

Balgownie Hot Bake Bakery, NSW

Just a five minute walk from my home lies a hitherto undiscovered and under appreciated delight.  Marianne and Greg recommended me to try the apple pie at this bakery, Hot Bake.  At my next opportunity, I woke up one lazy Saturday morning and headed up to Balgownie Village with expectations.  Hot Bake has a simple and unassuming retail front, typical of such retail outlets in any corner of Australia and New Zealand, where you can see baked stuff on warehouse-styled shelves, the ubiquitous refrigerated drinks machine and the all important lit up glass display of freshly baked items at the counter.  A middle aged lady of Vietnamese origin was attending to customers whilst her efficient side kick was busy, service-prompt and hard working behind the scenes.

Obviously my eyes and heart were aiming for the apple pies lying as pretty as spring blooms outside. I also spotted a rather attractive set of coconut flavoured snacks popular in Asia and croissants that would be at home in any Parisian cafe.

The apple pie was exquisite, more like apple crumble inside, with a rather crusty bite first before I felt the melting moments next with small apple squares, with an overall effect that was not too sweet nor too creamy. There was no trace of fluffy butter, chunky caster sugar or over whelming egg.  Granny Smith apples are relevant here. I understand that cinnamon and ground cloves are used but they just flowed on in bite and did not intrude.

The use of pate brisee is necessary for sweet and savoury pies.  This all butter crust utilises unsalted butter, ice water, a teaspoon each of salt and sugar, plus all purpose flour.  I also found the croissants from Hot Bake a pretty good choice - not too dry, with yummy flavour and just the right texture for breakky or a snack.

Hot Bake is located along Balgownie Road in Balgownie Village, nestled on the foothills of the escarpment below Mount Pleasant and Mount Ousley and above the plains of Fairy Meadow, ten minutes drive north from Wollongong CBD.  It lies between the cross roads of Napier and Church Streets and is across the road from the Balgownie Pub.  It is also only a few doors from the Balgownie Fish Shop.

Home Cooking - Balgownie, NSW

 

 

Brewing, slow cooking or just getting the flavours from different ingredients to mix and match. The unmistakable aroma of soups is pleasant to wake up to in the early mornings, when the work is already done overnight. Above, groundnuts, dried red dates and wolf berry are used to enhance a soup. 

 

 

 

I fancy the combination of cut asparagus, fresh prawns, chicken strips and vermicelli - stir fry them in a wok and you get an easy snack which can be eaten anytime, anywhere, at home or for outdoor picnics.  Recently I have fallen in obsession with Kipfler potatoes, first encountered on a  trip to Orange, NSW.

 

 

 

 

 

 

 

 

It's rewarding to emphasise on healthy and carefully chosen produce, cuts and variety. Above, the scene before the cooking at home - from upper left, clockwise, ocean prawns on the shell; chicken drum sticks; USA cherries; chicken strips; and lamb cubes.  Below, pluck able garnishing from growing pots.

 

 

 

 

 

 

 

Curries come in so many combinations, flavours and styles. I love a mid-strong curry, with not too much overwhelming coconut cream and with fluffy textured braised potato cuts. Colour is important and so is the texture of the gravy.  It is also important to carefully choose the right type of steamed rice.

 

 

 

 

 

Balgownie Fish Shop, NSW

Latest Developments , December 2014 - It is confirmed that the location of the Balgownie Fish Shop
is earmarked for construction of a residential building.

I had passed by this main strip in Balgownie Village several times and observed the queue of customers waiting patiently outside this modest and unassuming shop on sleepy Sunday afternoons.
The Balgownie Fish Shop offers mainly hamburgers and fish & chip combinations. Gen Y Craig from up the street at my place had told me recently that in his view, this was the best fish and chips in this region of the Illawarra.  Wow, I had to try this, I thought, and when I did, it is indeed one of the best fish and chips I have tasted. Even if they are nearer the escarpment rather than by ocean side, one bite into the battered fish brings back memories of tender grills, newspaper wrappings and the aroma of the ocean.  Yes, my fish and chips were served on paper, a detail which is very important. Yes, it is open every day, including Sundays till 7pm.  The chips are rather better seen as wedges, thick, crispy, flavourful and a mouthful.

The inside of the shop is simple, harking back to the fifties, reminiscent of small towns, with a decor that is rather straight lined, with no seating or tables (except for a retro iron bench) and the compulsory drinks fridge. The customers feel relaxed and are casually dressed.  Even the main door has a netted lattice that keeps flies and insects out and reminds me of doors to a food cupboard rather than for an entrance to a shop.  The menu is neatly written in front of the counter.  I am so glad to know that such a gem exists in my neighbourhood. A friendly elderly couple run the operations, and despite being busy, smile when having a conversation and otherwise concentrate on their work. Do allow some time when visiting this shop and the reward of the meal shall be yours. Apparently they have run this shop for umpteen years, obviously having seen children grow up to be adults, taking in the parade of residents and visitors. The best way to locate this place at 166 Balgownie Road is that it is across the road from the Bally Hotel (or Balgownie Hotel), and past the newsagent as you walk up slope.  You can also phone in your orders, which are very reasonably priced.

My serving below - I consumed this after a passing heavy shower and when the sun unexpectedly broke through. Kids may note the bubble gum and lolly dispensers (above).  After collecting your orders, head towards a park to eat.

My impressions of the Balgownie Fish Shop, ten minutes north of Wollongong CBD ( or five minutes down the Mount Ousley slopes on the highway from Sydney), are:

Atmosphere: Quiet.
Location: Village.
Taste:  Melts in the mouth.  Best with beer, soft drinks or just water.
People Engagement:  Friendly elderly couple, with a throwback to 1964.
Service: Please wait for this experience, it is worthwhile.
Best Time to Visit: Early mid afternoon. Go in board shorts and thongs.
Fav Dish Experienced: Fish and chips.  No sauces required.
Would I Return?: Oh ya.