SushiGoi at Coogee, Sydney

The Nishikigoi (goi fish) is a respected cultural symbol in Japan and most of east Asia of life, growth and plenty.

When Drew suggested having lunch at a restaurant with the namesake of the fish along Coogee Bay Road in Sydney's eastern suburbs, I was curious. It turned out to be a most satisfying experience for an easy afternoon - no fuss, smiling quick service, relaxed clients, fascinating decor (image above) - and I would return. This was a place so different from its competitors in Sydney's Chinatown and most of its so-called Asian suburbs.

The SushiGoi restaurant basically ran a train of food - the sushi kaiten concept - around a horseshoe layout - and apart from the main servings of bites rolling in front of you, you can also order sides from the menu and especially their udon. Amongst several things, we took in braised unagi; tuna and Tasmanian salmon with vinegar laden compacted rice; wagyu beef bites in marinade; crispy fried chicken Nippon-style; agedashi tofu (silky, melty and yet crispy all at the same time)and a lovely Italian-styled dessert, the mortal sin.

Families, couples, mates and more seemed to roll in with ease during lunch hour on a public holiday. The location is fantastic - we went for a lazy beverage time along Coogee Bay Road after paying our respects at the Dolphin Point Memorial Coogee victims of terrorism at Bali. The site moved me - so beautiful overlooking the surf and so touching, realising the young lives that had been cut short and so sad compared to some petty selfishness I have seen amongst some individuals I come across. Walking down some grassed slopes, we also came across a make shift shrine in honour of the apparition of the Virgin Mary. On the beach, I was impressed by how close the descending aircraft to Sydney Airport flew above the beach combers with such regularity.

The SushiGoi Restaurant is the heart of action at 230 Coogee Bay Rd, Coogee Beach NSW 2034.

What I Remind Myself

Peace of mind is rooted in affection and compassion.

When I had my house burned down, I gained an unobstructed view of the moonlit sky.

Drops of water, one by one, can fill a giant pot.

To overcome fear, use our motivation and imagination.

Great love and great achievement involves great risk.

Remain in the simplicity of the present moment.

My brain and heart are temples; my philosophy is kindness.

Tame your inner mind - and the outer enemy cannot harm you.

The trouble is that you think you have time.

Thoughts become words; words become behaviours; behaviours become
habits; habits become values; and values become destiny.

A single disappointment may instead herald the beginning of a fulfilling adventure.

Remember the principles that will help the hearth fires glow brighter.

True love rises above mere attachment.

Learn to be secretly happy within your heart in spite of whatever
circumstances. Our inherent personal happiness does not have to depend on others - only
ourselves.

You can't stop the waves, but you can learn to surf.

Try to speak, occasionally, a few words with quietude and sincerity.

The best relationship is one where your love for each other exceeds
your need for each other.

In the hope of reaching the moon, men fail to see the flowers that
bloom beneath their feet.

See things for what they are - and not what they seem to be.
Laugh with abandon on occasion, and allow the light in your heart to shine.

All things change - nothing perishes.
 
(Copyright is acknowledged to the originators of those wonderful statements above)

St George-Illawarra Leagues Club

First opened in 1952, the St-George Leagues Club was first located at the corner of Rocky Point Road and the Princes Highway in southern Sydney. It was the second such club to obtain a liquor serving license in New South Wales. The expansion of the club name to include Illawarra, to reflect the combined NRL teams, marked a significant point in the history of the Dragons. Some mates and I recently on a late Friday night had the opportunity to visit this iconic base of NRL, especially for those from the Wollongong area and South Coast NSW.

Above, Dragons Great Billy Smith. Billy had a reputation for being tough in a challenging game, relying on his exceptional kicking and organising skills on the field and having a noted capability of challenging an opponent head-on. Smith had the honour of leading Australia and being named Man of the Match in a tournament match against Great Britain at Headingley in October 1970. Billy was also the winner of the Harry Sunderland Medal in 1967.

The walls are adorned with the memories and poses of those who have given much to the team and club, recent and long ago. Most interesting to me are the signed autographs on clothing memorabilia.

The Grange (above) is only one several function rooms,which also include the Mahogany and the Riveria.

The Bistro, the Crown Dragon and the Coffee Shop complement the pokies areas and lobby in providing facilities and service to both members and visitors alike. The logo of a knight charging on a steadfast horse uniquely catches the eye of the beholder.

A Chairman of the NRL, Bill Buckley, said that Reg Gasnier (autographed shirt above) - Puff The Magic Dragon - was the "greatest rugby league player he had ever seen,with an amazing change of pace and anticipation". Gasnier "was also particularly unselfish". He showed outstanding skills in pace, swerve and handling. Reg was only 28 years old when he had to retire permanently from the game in Avignon, France, after he felt an obligation to take pressure off his team mates and unfortunately suffered a significant leg injury.

St.George-Illawarra Leagues Club is located at 124 Princes Highway, Kogarah, NSW.

Duck With Vermicelli Soup

Dong Ba, at 296 Chapel Road South in the suburb of Bankstown in the greater Sydney region, is an unassuming, down to earth cafe that reminds one of the hustle and bustle of old Saigon, but easily accessible when you are in the so-called Indo-Chinese quarter of Australia's largest metropolitan area. From Wollongong, it is a leisurely 45 minute drive and signals the start of what I refer to as the Asian foodie arc, that extends past Campsie, Marrickville and Eastwood.

The place is popular with on-the-run diners with thoughts on grocery shopping, but needing relief with a bowl of hot piping food, especially noodles in soup or served mixed dry. I had to try their duck breast cuts (above), which are served separately with garnishings of finely cut lettuce, onions, roasted peanuts and garlic oil relish - and you have the option of pouring them all on to the rich broth (below) or not. The broth hides delicately cooked fine white mung bean vermicelli, the texture of which goes well with the duck on the skin.

I had all the available servings swirlings on to the broth (above) and then contemplated adding the sauces below - left to right, freshly prepared Viet styled chili paste and Chinese hoi sin sauce. Downed with complimentary standard jasmine, we were charged at ten dollars per person. I found the meal refreshing, not heavy for lunch time and savouring the herbal aromas of the garnishings on top of a rather satisfying stock for the soup. The duck provided was not fatty but just right.

Click on the following link for more fascinating duck themed culinary experiences, including those at

PM 24, 24 Russell Street, Melbourne; Miss Chu's, both at 150 Bourke St Darlinghurst, Sydney and 297 Exhibition St, Melbourne; Harvest, 1 Harvest Road, North Fremantle, WA; and The Flower Drum, 17 Market Lane, Melbourne.

http://www.theaustralian.com.au/news/executive-lifestyle/gallery-e6frg8jo-1226036088489?page=1

Another Breakfast at Balgownie

On weekend mornings, maybe we need a change from muesli, toast and the poached eggs. When the pace is more leisurely, mates can come over and get involved with a tropical themed meal that reminds me of memories of seaside bungalows, teenage camps and family outings. For the mains, the ingredients are simple - fresh prawns from South Australia, yellow Hokkien noodles, cherry tomatoes and sliced chicken breast.

Have a dash of salt on the chicken bites. Get the wok going hot with some cooking oil, throw in some blended garlic and throw in the chicken first. When the wok gets going with aromatic sizzle, add the noodles and flavour them with some oyster flavoured sauce. The de-shelled prawns only need a quick stir to cook, so add them last. Tomatoes are garnishings when served. Add freshly ground pepper to taste before consuming.

Get your mates to prepare the stir-fried egg parcels - they are optional. (below)

What is mandatory, however, is the condiment of chili paste or sambal (below). When smeared with the hot piping noodles, the chili mix brings out the stir fry and arouses the palate's senses better than a cup of coffee.