Frangipanis in Balgownie, December 2009
Display at Flower Haven, Wollongong
Summer lilies along Crown Street, Wollongong
A Touch of Asian, Wollongong
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Monday, 7 December 2009
Sunday, 6 December 2009
Return To the Shire
The chocolate fondue is now served in a smaller container, but the slices of strawberry, banana and marshmellows remain. The place is still a favourite of group meals, whether for work colleagues, birthday parties, families or teenagers in search of tasty pizza. The front counter led into a packed hive of activity, passing on baked stuff, pasta concoctions and bowls of salad with fetta cheese or cooked chicken bits.
At the back, near the boys' room, I saw Indian guys carry in the heavy stiff of supplies and ingredients, even late in the evening.
What is this successful formula that encourages turnover in sales and sustains the return of repeat customers? Is it the location, the quick service or the generous amounts of food for a 30 dollar package? I have always wanted to get those gelato containers sold from a fridge near the entrance. Personally, I like the pastas, with a light sauce, variety of flavours and servings more than any one can handle. Parking is limited off the street and the restaurant lies between the Tom Ugly Bridge and Kirawee.
Friday evening, the first one of December and I found myself on the main strip of Gymea. The last time I was there I was on an auditing visit. How long ago that seemed, and yet the experience is recollected with clarity. I had found it a long way to drive down to Gymea from Sydney's northern suburbs at dawn, and to me then it was like being on the frontiers of the moon. The Gymea Pub in 2009 has managed to find the right balance of informality, sufficient diversion and a generous amount of space for its patrons to scateer in groups or allow couples to settle in niche corners. The main customer demographic wore thin light summery t shirts with tight fitting pants, mid-calf or long, and the most popular drink that night was the Bundaberg rum, mixed or straight.
At the back, near the boys' room, I saw Indian guys carry in the heavy stiff of supplies and ingredients, even late in the evening.
What is this successful formula that encourages turnover in sales and sustains the return of repeat customers? Is it the location, the quick service or the generous amounts of food for a 30 dollar package? I have always wanted to get those gelato containers sold from a fridge near the entrance. Personally, I like the pastas, with a light sauce, variety of flavours and servings more than any one can handle. Parking is limited off the street and the restaurant lies between the Tom Ugly Bridge and Kirawee.
Friday evening, the first one of December and I found myself on the main strip of Gymea. The last time I was there I was on an auditing visit. How long ago that seemed, and yet the experience is recollected with clarity. I had found it a long way to drive down to Gymea from Sydney's northern suburbs at dawn, and to me then it was like being on the frontiers of the moon. The Gymea Pub in 2009 has managed to find the right balance of informality, sufficient diversion and a generous amount of space for its patrons to scateer in groups or allow couples to settle in niche corners. The main customer demographic wore thin light summery t shirts with tight fitting pants, mid-calf or long, and the most popular drink that night was the Bundaberg rum, mixed or straight.
Thursday, 3 December 2009
Light and Easy
Ever since I was introduced to tea-infused cuisine in Kuala Lumpur earlier this year (refer to my posting "Catching Up, Three and More"), I have been eagerly looking forward to lighter, less oily and still tasty meals served with a kick to the palate. I recall the long beans and chicken servings, with the light aromatic infusion of oolong tea, with the refreshing feeling leaving the Purple Cane Restaurant in the heart of Kualla Lumpur's Chinatown.
It has not been easy to do so in Australia, with the summery barbeque stuff on the grill, the southern Chinese courses that can leave a certain thirst in the middle of the night and the bacon and egg blends of breakfasts at cafes here.
Then I remembered the unique Chinese and Korean dishes prepared at Towon along a quiet side of Victoria Avenue in Chatswood, north of the Sydney Harbour Bridge. I had a recent opportunity to partake some dishes there, which offered a change from the stereotypes of udon, sizzling beef plates and kimchi. Instead my group of seven persons, from Carlingford, Auckland and Wollongong, dived into peppered chicken and pork fillets, seafood-laced tofu and Sichuan flavoured king prawns that stood apart from the normal perception - and taste of Chinese cooking. Even the northern Chinese roast duck with wraps was a world apart from Beijing duck - it was afforded a different lean and mean twist.
There were two menus available, labelled simply as Chinese or Korean. Towon is no tea-infused place. However, the good taste was not accompanied by a dose of unhealthy ingredients and flavourings. What was rich admittedly is the dessert range, from deep fried ice cream to toffee bananas.
It has not been easy to do so in Australia, with the summery barbeque stuff on the grill, the southern Chinese courses that can leave a certain thirst in the middle of the night and the bacon and egg blends of breakfasts at cafes here.
Then I remembered the unique Chinese and Korean dishes prepared at Towon along a quiet side of Victoria Avenue in Chatswood, north of the Sydney Harbour Bridge. I had a recent opportunity to partake some dishes there, which offered a change from the stereotypes of udon, sizzling beef plates and kimchi. Instead my group of seven persons, from Carlingford, Auckland and Wollongong, dived into peppered chicken and pork fillets, seafood-laced tofu and Sichuan flavoured king prawns that stood apart from the normal perception - and taste of Chinese cooking. Even the northern Chinese roast duck with wraps was a world apart from Beijing duck - it was afforded a different lean and mean twist.
There were two menus available, labelled simply as Chinese or Korean. Towon is no tea-infused place. However, the good taste was not accompanied by a dose of unhealthy ingredients and flavourings. What was rich admittedly is the dessert range, from deep fried ice cream to toffee bananas.
Tuesday, 1 December 2009
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