An Australian Market Day

The tropical jackfruit - above.

Image above - organic bananas on offer.

Image above - Lebanese cucumbers.

Image above - Aussie-grown paw paws.

The sights above were captured at Belconnen Markets on a winter's day in the Australian Capital Territory on 18 July 2010.

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).

Le Tres Bon at Bungendore, NSW

Le Tres Bon is located in an unassuming manner along Malbon Street in the village of Bungendore in New South Wales. It has the double distinction of providing creative dishes for elegant dining as well as operating a cooking school which organises food and wine tours to Republic Le France. Christophe is the owner-chef, supported by two smiling and energetic waiters and kitchen staff. There is a dining area near the entrance, or if you prefer, a covered out deck location with views to the backyard - when on-site, I felt as if I was transported to the mother country herself. Image above - cream brulee based on Madagascar vanilla bean.

Confit la canard served as my mains choice. The duck was tender, well-marinated and light in offering different sensations to the palate. The pickled garnishing reminded me of Vietnamese offerings, though not quite the same. The dollops of orange slices was akin to icing on the cake, so to speak.

Le Tres Bon also specialises in truffle-inspired creations, so it can be good if you visit during the truffle harvest season.