Australia

It is a movie with expectation and preceding hype from the media, word of mouth and a sense of belonging. What is the reality?

Not based on any best seller novel, but with a background of historical fact, Baz Lurhmann has tried to capture the quintessential core of what it has meant to be Australian in the portrayal on screen of three structured episodes - the harshness and beauty of surviving and adapting to the tropical Australian countryside; the circumstances faced by the stolen generation, whereby Aboriginal-blooded children were separated from their families to stay with white adoptive parents; and the impact of Darwin being bombed by Japanese planes more than sixty years ago on the heart and soul of Australian society.

The cinematography offered splendid vistas of dry and wet landscapes in all their detail and stirring of the senses. The shots of people at the city ball and of the aftermath of a city besieged evoked of both Christopher Doyle and graphic digitisation. The running cattle brought me back to weekend John Wayne movies. The passion between the two main characters, as played by Hugh Jackson and Nicole Kidman, reminded me of scenes from Gone With the Wind, circa 1930s. The most captivating acting naturally flowed from child actor Brendan Walters, but how many meaningful film roles can be offered to him in the future? I hope there are, as the world should see more of his talent, but not just confined to his "creamy" heritage.

I had been warned that this is a chick flick - and I have to concur. The teenage girl sitting next to me at the Shellharbour cinema was actually crying - and also swooning in an automatic response to the sight of a dressed-up Hugh Jackman suddenly appearing at the Darwin ball. Our emotions as an audience were carried up high and plunged to possible uncertain lows by the plot and specific scenes, as if this was a soapie. I was amused to find that Drover, as played by Jackman, looked more clean shaven and skin-sparkling in the desert than when he was supposedly in downtown Darwin.

There was a preponderance of references to the flag tune from the classic movie The Wizard of Oz - Over The Rainbow. When sung by the Sydney Boys Choir, it almost turned into a stage performance instead of being a film medium. It was with relief that this was balanced by episodic notes of Waltzing Matilda and Wild Colonial Boy.

For a three hour movie, I did not fall asleep once, nor even realise that I did not nod off. I was sufficiently captivated by the film not to notice the passage of time. Acknowledgement of outward and obvious racism by individuals, or as condoned by sections of the society of the time, was handled delicately and transparently, especially within a period of time even before the White Australian Policy was born. Challenges to this racism by Drover reminded me of James A Michener in his novel Tales of the South Pacific.

Facets of Aboriginal belief and practices are scattered throughout, without making a travesty of them but cleverly weaving them into the flow and pace of the plot. I was amazed by how multi-cultural Darwin was by the start of the Pacific War. When faced by outside threats, there is a suggestion from this movie that Australia can find stronger unity despite its diversity. The audience I was with spontaneously broke into applause as Australia the movie ended on a happy note. This was in a cinema hall which had specific seating, a practice long ago dropped in most capital cities. My cinema companion loved this experience as much as I did.

A Touch of Mexican

Over twenty over guys sat decked out along two sides of a long cantina table.

It could be a night out at college, or it was a gathering of a sports team. Whatever it was, where ever they came from, there was a camaraderie buzzing with them, easy conversation from relaxed mates and the food served quickly eaten with gusto. I thought a chap looked like Beckham, another reminded me of the Miscel I know, two were obviously brothers and the joker in the crowd had a sense of showmanship and effective expression about him.

Ee-lane had organised this outing into the land of burritos, thick pizza crusts, nachos, lettuce, lamb and chicken fillings and attentive waiters. The master of the laid back restaurant was traditional and came out to ask about the food and service -is everything all right? The waiters kept their cheerfulness despite a busy night and even if no sangrias or Margarita's had been ordered. My group favoured the quasiladdas, so tasty with the soft and aromatic fillings providing a wonderful contrast to the crusty bite from outside. I always have a soft spot for nachos, but in this place - Had To Happen - they were melting into my heart. The food served had a touch of cooking from the heart and did not evoke of fast food like I had feared.

I pondered about how Spanish cuisine had been transformed once it crossed the Atlantic. The merging and fusion of European, Mediterranean and native American influences had mellowed in line with the change of climate and the availability of local produce. Picture this after the siesta under the hot sun: cooling shots of alcohol, cuts of fruit and ice. Complement this with the sustenance of beans and the easy supply of corn. Transfer all these to the Australian landscape and beside the Pacific Ocean. Mexican is macho food, yet a laid back reminder to lazy afternoons, Catholic missionaries and warm evenings watching the stars from a base camp. Gracias muchachos!

A Touch of Chinatown

Starting with the brunch of yum cha and finishing up with a ten-course home cooked banquet, the day had been celebrated with touches of Chinatown, in a country that partly shares the same time zone as East Asia and in a city that has seen radical demographic transformations in the past twenty years when compared to its previous two hundred.

Zilvers, located on an upper floor in a complex near the old Sydney Custom House and across the relatively new tram tracks of the Capitol Theatre complex, was already chock-a-block at 11am on a Sunday morning. The usual variety of steamed, fried and braised dishes, savoury, sweet, sour and more, came steaming hot or ice cold atop trolleys pushed between round tables of varying seating numbers. For some unexplained reason, the train of yum cha offerings stopped coming and then resumed with the same old tried ones instead of new ones to keep the palates of customers going. My table of four decided that that it was not worth being stuck playing the old records, so to speak, and we ducked out to a Bangkok cafe.

This indoor outlet with clean white tables did not match expectations, with insipid and bland food, only perhaps mitigated by its fiery fresh cut red chillies and its marinated deep fried chicken wings. So we tracked to a Dixon Street Mall bakery and checked out its tempting pastries, fresh tofu and frozen chicken buns. The place was alive with human traffic, with our eyes glued to the tiramisu, custard cheesecake and chocolate creations. We then crossed to Ultimo Road and explored the dried and cured meats of Wong's Barbecue Meats. There in a covered display case were lap cheongs (Cantonese cured sausages) of a few kinds - liver-based, pork, chicken, dark and light red. I noticed the hams and other meats staring down upon us from behind the counter. The roast duck was from the old school, circa 1960s, associated with grandfathers using choppers to cut up the meat on solid wooden round blocks.

We went past Sussex Street South, where a pair of youngsters were intent on checking out every shop with the fresh green and black-lipped abalone sitting like jewelled pendants on shells. In World Square, I had to re-visit Rosa Tea House for the tea canisters wrapped with Japanese designs.

After a relatively hot and humid day, it was good to settle down to a dinner with a sampling from not just southern China abut also South-east Asia. Succulent fish steaks were cooked in simmering curry. There was roast pork with crackle and Hainan chicken rice garnished with condiments of ginger, lemon-flavoured chili paste and dark soy sauce. Fried tofu cubes had a zesty tang to them, as opposed to the smoothness of stir-fried vegetables. New season cherries were served as dessert with green and red grapes, cooling Nashi pears, water melon slices and more. Barley soup was served hot to cleanse the palate as a finale.