The Art of Making Murtabak

Above is the final product, accompanied by three different types of South Indian curries - chicken, vegetarian and lamb with potatoes. The murtabak - crispy bread with fillings of minced lamb and aromatic onion - is a meal by itself. All this for under AUD11.

The fillings are placed ready to be wrapped up once the fresh dough translates into a delectable bite of roti.

Utensils of the murtabak maker.

Swirling the dough on to the hot plate - the very first step of making murtabak.
Images taken at the Mirchi Indian Cuisine Cafe, Sydney CBD World Square.

A Sunday Night in Carlingford

A home setting - stirfried vegetables with mushrooms and more, typical food of Chinses immigrants around the world.

Susan and Boo Ann's delectable chili concoctions and combinations, to garnish the main dishes and tickle the palate.  That home grown chili is hot.

Crackling roast pork, suitable for snacks but best served with rice on a winter's night.

This particular serving has a special ingredient - we have to ask Boo Ann.

Hainan-inspired chicken flavoured rice.

Bean curd squares with minced pork - easy to digest and good for any age.

Rippling Good Too

Imagine this: a Saturday afternoon, with the wind stirring and the waves rising. We are at least over thirty kilometres from home. The moment is perfect, with the random elements of Nature in our faces, and we are seated feeling the sand on our footwear, with attentiveness surrounding us, not just in the smile of an alert German-Australian waiter, but also in the set-up of a cottage and the delicacy of the food placed in front of us. Surfers in wet suits pass us by in sheer enjoyable abandon of their sport, and we melt into this ambiance without resistance. We are at Whale Beach in New South Wales.

(Canadian scallops and roast pork crackle from Ripples, The Strand at Whale Beach in Sydney's Northern Beaches)

“Wisely, and slow. They stumble that run fast.” - William Shakespeare
(Oyster on shell dressed with lemon aioli, part of the Tastes of the Sea starters
from Ripples, Whale Beach)

In between goals is a thing called life, that has to be lived and enjoyed. -- Sid Caesar
(Northern end of Whale Beach, NSW)

You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.

- Julia Child

( Roast lamb rack and braised shank, graced by lentils, carrots and crafted potato, the mains I had at Ripples Whale Beach)

“Whatever the present moment contains, accept it as if you had chosen it.” ~Eckhart Tolle (via The Mindfulist)

(Tuna and soft shell crab from Ripples Whale Beach)

A Charming Cave

It captivates, has tiny hidden corners to offer surprising delights and one follows the waft of its cooking and baking. Such is The Cook's Larder in Avalon Village, nestled in Sydney's northern beaches. We strolled, took in the sights, passed several baby prams and knew instinctively it is a lifestyle. It exuded exuberance and the staff we met were friendly and helpful. It felt like a village scene, it is a village hall. It went beyond the sweet stuff, it had ideas, like recipes, combinations and a certain bustle. You can park your vehicle in front, you can sit on the pavement or inside at a private discerning corner, and watch the world go by. Many customers were absorbed in their own thoughts and conversation. Come into its charming cave.

A huge dollop of vanilla bean ice cream melts atop a rather just right moist flourless cake of mango, passionfruit and coconut. A bit rich, you may say - and that can apply to the neighbourhood, with established, heritage and new bungalows and mansions scattered around the hilly suburb skirting the ocean. There are more than a few Avalons - beyond the old and noveau rich, there are the surfboarding and wetsuit fraternities; the outdoor adventurers from other lands who cannot believe their eyes in finding themselves in such agreeable weather and outdoors; the families who feel blessed to have their children grow up here; the investor-owners who have holiday homes; and more.

Busy hands and hearts at the kitchen area of the Cook's Larder, where cooking demos are held on a scheduled basis. I love the strategically placed mirror above not just for attending participants of such demos, but it does add a touch of transparency to a busy place.

Chocolate- based fondue, what more is there to be content with?

And then came the macadamia and blueberry crumble.....perhaps the best delight for the palate in our long drive that day, yummy and memorable.

Do check out for anohter perspective on the Cook's Larder by clicking on Sassychix's blog.

One Night at Thanh Binh, Newtown

Mildly hot salad laden with jellyfish, chicken cuts, prawn slices, crispy crackers and the lot.

Table overlooking King Street.

The banh xeo - heavenly-bite omelette wrapped over crunchy and fresh ingredients, not to be missed.

As one approaches the exquisitely crafted and smirkingly satisfying spring roll (cha gio), the shadow of our

hunger is snuffed out by this tasty delight. (This image credit - Sassychix)