Scenes from a Wedding - Auckland

Lilac and white, smiles and contentment, mates and relos. It was a beaut sunny day in the Whenuapai gardens of the Herb Patch Farm in Waitakere, half an hour's drive out of Queen Street in Auckland. Yin and Shaun Tan were celebrating their special day of commitment to each other on the 20 November of 2011. Barrie Mason was the celebrant, and Rory Anderson the best man. The setting was New Zealand, with all its greenery, natural emphasis and sense of family and friendship.

The fountain (above) which the bride and her father passed by on the walk to the commitment ceremony. Below, the posse bouquet held by the beaming bride.

Parents of both bride and groom watch on as their children exchange vows of marriage (above).

Shaun's parents (Philomena and Ging Tuang) escort their son for the big day (above) and the parents of the bride ( Sian Kin and Kin On) pose beside the garden floral set up for the 11am ceremony (image below).

Barrie guides the couple in the signing process (above) whilst the cupcakes match in colour and spirit 0f the auspicious day. (below)

A band played, food and drink were served under the marquee and speeches made. Guests came from Canada, Malaysia, Singapore, Australia and around New Zealand. There was a reunion of Auckland Grammar boys. Bridesmaid Christine gave an uplifting toast. Groomsman Mike was humorous and captivating in his recount of life with Shaun. The netball team was there to cheer, and the software colleagues at work came. I took the opportunity to reconnect with cousins and more. The groom's father, Ging Tuang, highlighted memories of Shaun's journey so far, whilst the bride's father, Kin On, offered useful pointers on the married life forward.

Close To My Heart

Europe, that hotch-potch of differing cultures and yet with some similarities, has always been alive in my imagination. When I first visited, I was taken back by the proximity between boundaries, historical sites and variety of languages, food and drink. From rather salty pizzas and pasta in Greece and Italy, to fine linen and music traditions of Austria and France, I took in all - the rich culture, the proud traditions and the always underlying rivalries of neighbours. The architecture, in both well planned metropolises and quaint villages, stood out in my heart. I recall facades of houses in Amsterdam and Athens. I loved cool and overcast evenings spent walking on cobbled stoned city pathways in Wein and meadow grass river sides in Berne. Then it was the dress up in Rome or the dress down in Heidelberg. It was crossing huge bridges in France , long road tunnels in Switzerland or soaking in the Riviera at Nice that gave reinforced good memories and vibes.

Nurseries and market days, they are plenty in Western nations from Canada to Australia. It is the luck of the draw and season as to what unusual plant or undiscovered item that may greet you on a weekend and bid you to take home. I found the above pictured indoor specimen from a Turkish stall holder in Parramatta, the quintessential melting pot of multicultural Australia. From old school garden experts in large commercial outlets to well tended private gardens that open to the public in springtime, I have the choice of browsing, in places ranging from the Southern Highlands to the Hunter Valley and from Mount Tomah Botanical Gardens ( at the edge of the NSW Blue Mountains ) to the Rhododendron Gardens in my neighbourhood.

My first sojourns overseas were naturally in Asia, made from my home isle of Penang. Phuket and Koh Samui were my first sensations of escape. New Zealand and Japan opened up vistas and mindsets of how lifestyles can be so different from south-east Asia. Above image, an iconic collection of my souvenirs from such trips, triggering off my recollections of people met along the way, from natives to backpackers, from German youth who stayed several months on the beaches of Thailand, to the students in cities like Pusan, Tainan and Hong Kong.

Well painted pots and plants with good vibes - such combinations are not easily resisted by me.

I am told that plants exude oxygen in return for the carbon dioxide they take in during daylight hours. Increasingly, millions of humans cocoon themselves in an increasingly artificial world, seeing and interacting more with man made things rather than with fellow beings and Nature's gifts. Look around you at any time of day or night - do you acknowledge more of metal, software and plastic than you would rather have? You are one of the fortunate few if you still have a balance of wood, natural fibre and naturally emitting light in your surroundings each day. Better still, if you can still feel the blow of ocean winds, sweat from your own exercise and bite of unprocessed food as part of your regime.

Tiffin carriers, whether those aluminium ones used by Indian employees of the East India British Company from the 18th century, or lacquered bamboo versions (image above) favoured for holding delicious desserts and cakes in Malacca, Penang and Singapore, have been a mainstay of social life for Chinese and Indians, back in their home abodes or when transported to new lands in south-east Asia. Lacquer is also popular and valued in Vietnam and Thailand. In the image above, notice the airing miniature holes to allow the food inside to breathe, while being carried to the recipients, on a humid and warm day.

Two different art forms (above) echoing available materials and topographical dimensions. At the foreground are the designs of the fern and paua seashell, both dear in the soul and traditions of the Maori. The background is a lacquer coated series of folding partitions, reminiscent more of the lush tropical flora, herbs, fauna and water ways of Vietnam. The commonality between both countries and peoples are their intense allegiance to their home land and Nature. I can add cuisine, very different in each nation, but both making use of the fresh and unique produce of their abode. Both New Zealand and Vietnam has had foreign influences in their styles - British and French respectively.

An icon of my background and culture - the kam cheng - stands out against the shadows above. This porcelain masterpiece from China, common in the 19th and early 20th centuries in south-east Asia amongst Straits Chinese households and families, symbolically and traditionally represents the strong commitment and sentiment between a loving husband and wife. In times of doubt or celebration, a couple looks at the kam cheng and remembers the greater love that started their union and family. Kam cheng, transliterated, means love in the heart. It is a container which initially empty, gets filled up with meaningful insights and reaffirmations of love for each other, through thick and thin. I have one from my Mum. Colours vary in shades of blue and pink, brown and red, blue and green, but the porcelain mellows with age and is easily kept clean.

Australian rural and regional crafts and handiwork are so relaxing to browse with - and Miss Piggy (picture above) reminds me of many happy and satisfying day excursions to so-called villages mostly lying outside the Big Smokes of Sydney or Melbourne. It could be Leura, Lauceston, Dandenong or Berry. It does not matter, they all have the same feel, with compulsory shops selling lollies, lace and latticed work. Then my mind wanders further to associations with scones, Earl Gray tea or the pint at the local country pub. Eventually I cannot help recalling the so many made in China souvenirs promoting a feel of Australia, placed in conjunction with true Aussie craft. By the way, Miss Piggy above was made in Oz.

My fascination with handicraft boils down and centres around an obsession with pewter. The rich content of tin and quality workmanship - as exemplified with the labour of love and passion above in a tea pot shown above - brings both a calmness in appreciation of beauty and excitement of heritage - in me. Added to this are detailed engravings and motifs that have meaningful associations with culture and history for specific societies and communities. The Yong family behind Selangor Pewter started with the vision and determination of one man, and the rest is literally and truly history, for over a hundred years by now.

So the festive and holiday season is upon us again. It is especially appreciated in the southern climes like Australia and New Zealand, when the alignment of warm weather, school holidays and end of calendar or business year vibes add to the merriment, easy sense of letting go and not having to keep wary of structured time and schedules. I look at my Christmas tree, laden with snow skiers, reindeer and icons from northern Europe. Looking out the window, it feels muggy, monitor lizards are skirting about and the garden asks for moisture. What a contrast!

Return of the Monks - Annandale, Sydney

Pictured above were captured at the Wat Buddharangsee, located at 49 Trafalgar Street, in Annandale, inner city Sydney, NSW. It signified Kartina, a ceremony to honour the monks, who return to active community life after a month of meditation and reflection away. A street food fair was also held in conjunction with this celebration, which centres around the offering of food and drink to the monks, who do not partake of such things after morning has passed by each day.

Thai Street Feast, Annandale NSW

When Jenny and Janie suggested meeting up at the Trafalgar Street fair on the fourth Sunday of October, I was curious as to what to expect. The inner city location of Annandale in Sydney lies at the hub of a lifestyle locale, neighbouring the Italian villages of Leichhardt and Haberfield, the bohemian centre of Newtown and across the Anzac Bridge from Rozelle and Balmain. I only had a hour walking round the various stalls lined up in front of the Thai Temple, but was fascinated by the variety, colour and friendliness exuding from this event. Above, a smile from a hard working young man attending to the Hainan chicken rice outlet. Most of the food outlets were run by otherwise commercial operators from various corners of greater Sydney, but that day the fare was offered free to all visitors. I started off my degustation with a piping small bowl of chicken rice noodles.

Sour and spicy tinged soups ala Thai - those with a kick and making use of traditional fresh herbs, a dose of tamarind, pepper aromas, bamboo shoots, cut beans and fresh hot chilies to the bite. (picture above). Such dishes stand out in the absence of or minimal use of coconut milk or cream, contributing perhaps to healthier choices and appetising combinations with steamed Thai jasmine rice.

My attention was caught with the colourful pink, yellow and white colours of the vermicelli and their garnishing - this was a light stir fry that best serves as a quick snack and yet nourishing for the rigours of any working day. (image above). It may have lacked other ingredients but was tasty.

Entrees of fish cakes (above) and Chinese-influenced siew mai and prawn balls (below) sitting prettily with hoi sin sauce and cuts of fresh Thai basil. We are reminded of yum cha servings at Hong Kong styled restaurants located around the world. The siew mai are steamed dumplings of pork and prawn. It was a warm day at this Annandale fair, one of a few in mid spring this year, and the easy-on-the-mouth attraction of such dishes was refreshing and encouraging.

Thai glutinous desserts, above, are made with striking monk yellow colours and remind one of some tropical fruit. Grilled jerky pork slices are served in squares (below) and offer a contrast in texture and taste - perhaps best served as an accompaniment for sandwiches or bread rolls. Such jerky stuff are popular from Taiwan to Singapore, and are often found easily at street stalls or community markets.

Vietnamese inspired rolls (image above), made fresh with roasted peanuts, together with finely cut aromatic herbs, carrots and bean sprouts, were also available that morning in Annandale. The bite into one of these rolls lightens the palate and mind. The key factor is the sauce, often made with nam chook, soy laced with cut chillies, or accompanied by a black bean based sauce that brings up the inherent flavours of an essentially salad concoction.

Another light dish is Thai omelette, perhaps inspired by southern Chinese traditions and also reminding one of Vietnamese cuisine. The proof of the pudding, so to speak, is in the hidden and folded up ingredients. South-east Asian omelettes skew towards raw, fresh and crunchy stuff, whilst China omelettes have stir-fried ingredients. I just so loved the onions, cucumber bits, carrot bites and shallots found in this version below.

Rose-pink and beautifully moulded dessert served on banana leaves (above image) surrounding layer cakes that do use coconut milk. The green colour of such traditional cakes come from utilising the pandanus leaves common in the ASEAN countries, lying as such between the Tropic of Cancer and the Tropic of Capricorn. My own fav Thai-styled dessert is mangosteen clafouti, French-inspired but basically a custard with fresh mangosteen fruit.

Below, a selection of more desserts to tempt the eye and appetite, or maybe as a good way of finishing up a Thai-accentuated meal. Upper left are snack crackers, and with them, at the bottom of the photo, are sweet and cool servings of sago, jack fruit shreds and corn bits bathed in light and cooked coconut milk.

I am still wondering what the above pictured dish is - may be pumpkin, coconut and shrimp shavings? I did not get the opportunity to try this. but it does look attractive and may be savoury.

It dawned on me that community spirit and having lots of eager individuals prepare food and drink can take a fete or fair to greater heights. Thai food ingredients need to be served in finely cut or chopped requirements. That adds to the preparatory work, but also are critical in bringing up the necessary taste and feel, once inside our mouths. This cuisine feature is shared with other cooking styles in the region, especially Straits Chinese, Burmese and Indian. Even if an offering starts simple (as per image below, pancakes), the dish is not complete until some lovingly chopped and finely cut ingredient adds to its quality.

Satay skewers are placed on Australian-styled grills over charcoal or coal beads. (picture above).

I had experienced a truly street feast, replete with amazing food, dedicated servers, curious walk-in neighbours and more. The Annandale Thai street fair occurs every October on a Sunday.

Green Palace Vegetarian, Newtown, NSW

Having vegetarian can be refreshing and uplifting for me - once in a while. The concept and perception of vegetarian food can vary across a spectrum, from strict vegans, including those who consume eggs, to those who are flexible with the dishes they come up with. Asian vegetarian dishes tend to be based on tofu, as exemplified by the Indonesian tempeh, but can be resourceful in presentation and when bathed with spicy gravies and different textures. I looked forward to a sojourn at Sydney's inner city Newtown, when there was an opportunity to try out a Thai-Chinese version of vegetarian fare one weekend.

We agreed on the Green Palace Vegetarian along King Street, with its varied offerings of pseudo duck, green curry, "what the ?" sugar cane "shrimp" and false chicken schnitzel. I loved the egg plant stir fry best, unpretentious, cooked with love , truly vegetarian and so yummy tasty. It was the spice mix and hot wok combo that produced this delightful dish, best taken with steaming jasmine rice.

I found the vegetarian curry puffs (above image) a bit under in meeting my expectations, but was happy with the so-called duck (image prior). I reckon, at times, it is best to share, to minimise the risks of disappointment, increasing our options and variety back ups, just in case one of the dishes may not be to one's individual taste and preference.