The Making of Bun Chien Kueh

A pancake, with either thick or thin dough, crunchy and usually garnished with peanuts and sugary stuff - an ideal opener for the palate at teatime or even for breakfast. The bun chien kueh, or wrapped fried cake, originated from southern China and has cousins of sorts from Japan to Indonesia. Shown here is the version most often available in the food courts and streets of towns in both Malaysia and Singapore.

The process starts with mixing, pouring and monitoring on a sufficiently hot plate.

The freshly made wrap (above) is gingerly taken from the cooker to be sprinkled with ingredients of your choice (below).

Peanut granules are spread carefully over actual white sugar on top of the inside of the pancake.

Next to ready, the bun chien kueh is then folded like an envelope (above) and then cut into slices (below).

Orthodox Icon

The Serbian Orthodox Church in Forrest in the Australian capital of Canberra is a gem of murals, religious history, national pride and cultural perspectives. It is located a short drive from Parliament Circle and the trendy dining district of Manuka.

Image above - Saint Constantine points to the heavenly sign that converted him to Christianity whilst he was Emperor.

An Early Start at North Wollongong

A side aspect of the surf club facilities building.

Stuart Park offers a rare mood as it awakens from night to day.

A view to the ocean and Wollongong Harbour's Lighthouses.

The Croquet Madame served as part of the autumn/winter menu at Diggies beach side cafe.

North Gong is in the midst of transition, from old to new. Apartments seen are along Cliff Road, whilst the past still stands as sentinel to changes on both ocean and land.

Morning tea offerings from Diggies.

The view towards Sydney and the north. The apparent hills in the background are part of the Illawarra escarpment.

(North Wollongong is ten minutes by car from my residence).