Cafe L'unico, Warrawong NSW

Since this blog post, Cafe  L'unico has relocated from Fairy Meadow to Warrawong, a suburb south of Wollongong CBD.

My first introduction to Italian dolce was in a Rome piazza and then later occurred late at night on a back lane in the inner west Sydney suburb of Leichhardt. This was my first encounter with tiramisu in the form of a piece of cake. In Wollongong, the almost weekly routine in one year was with biscotti, especially almond flaked versions. (picture above) Sorbet, tartufo and gelato were alternatives to full bodied ice cream flavours from New Zealand and made me withdraw from hokey-pokey. Then came the ricotta cheesecake. I never took to chocolate mousse but could not refuse the mascarpone. So when Peter Cappetto, a neighbour, mentioned about the Cafe Lunico in nearby Fairy Meadow and that their pastries, biscuits and cake creations came from Mezzapica in Leichhardt (another hub of Italian-Australian cuisine and culture), I had to visit the cafe, not far from a string of interesting retail outlets along the Princes Highway. The banner above the cafe proclaims not offering Italian goodies but also French cakes.

The Italian term lunico, if I am not mistaken, signifies the only one, special and unique. So the Cafe Lunico does stand out in offering a variety of their specialties - Italian and French inspired sweet stuff to lighten the palate and accompany with coffee. Oh yes, I was recently told never to take latte beyond 10am in the morning, for latte has milk, and one does not take milk late in the day, especially in Rome. But as for chocolate (like tartuffi and truffle) I reckon that is an all rounder, whether throughout the year and especially better as a night cap. The nest of chocolate above from Lunico is more intense and more crunchy than most I have tried in Harberfield or Petersham in Sydney. The vanilla flavoured slice below was a huge serving, easily cut into three parts, with a very agreeable icing top.

My overall impressions on visiting the Cafe Lunico are:

Atmosphere: Village and Euro continental

Location: Suburban

Taste: More than Satisfactory

People Engagement: Natural and gives you space

Service: Purposeful

Best Time to Visit: Morning Tea

Fav Dish Experienced: Cannoli

Would I Return?: Yes

I found the friand (images above and below) a bit dry for my taste but the flavours held their ground. The cannoli, on the other hand, is a sure winner - it melts in the mouth, the cream is sinful but there is no resistance and the skin so delightfully a contrast to hold everything together. (picture below)

Here I go again - I did not expect the melting moment biscuit (below) to be that hard, for I was waiting for crunchy and bitey sensations instead. It was a huge offering, enough for two. Once I got through the outer layers, the filling was good.

Melting Moments Cookie Recipe from Squidoo:

Ingredients:1 cup soft butter (can use half margarine, if desired, but butter is *always* better)1/2 cup powdered (confectioner's) sugar1/4 tsp almond flavoring3/4 cup cornstarch1 cup white flour1/2 tsp salt

Preheat oven to 375 degrees.

Cream together butter and sugar, add almond extract.

Sift dry ingredients together and add to butter mixture gradually.

Do not over beat.

Chill dough for 1 hour.

After chilling, shape dough into small balls, approximately 1 inch in diameter.

Place on cookie sheet about two inches apart.

Bake at 375 degrees for 10 minutes.

After baking, remove from sheet to a cooling rack.

When the cookies are completely cool, whisk together one cup of powdered sugar with just enough *fresh* lemon juice to make a glaze.

It doesn't take much lemon juice, so add it a teaspoon at a time.

If it becomes too thin, you can add a bit of powdered sugar to thicken it back up.

Drizzle or spread the glaze over the cookies.

I love this tart frosting so I slather it on.

Next, open mouth and insert cookie. Ooh in pleasure. These have a wonderful soft texture.

Once you try one, you will understand why they are called Melting Moments!

A Certain Joy and Flow

I had to confront getting done a task which I avoided for long, tried to rationalise that it would be right if they are still left unattended and have virtually done nothing about an evolving situation. Once I got to gradually chip at the bricks, so to speak, I moved on to a synergy that was unstoppable - and results began to show and shape out. In between the commencement and completion of this task, I also had some passing insights of things, which did give me an inner glow of a certain joy and flow.

Re-discovering the strength of survivors. Our inner passions and determination are not to be under estimated. A roadblock or distraction cannot undermine a solid purpose. Even if we are totally discouraged at one point in time, the core of want and aim are like roots and seeds hidden underneath the soil, ready to spring back to reality and growth. In the movie Hugo, the child characters wonder why they stumbled into mysterious leads, and reasoned that like machine parts, they were there to serve a purpose, even if not fully understood for most of the time.

Coming across the same old types of culprits, like bad old habits from the past. At times, there is a rhyme and reason, a pattern and a trend plus the adage that leopards cannot hide their spots. In figuring out what happened, even when we have some facts and evidence hidden from us, for whatever reason, I often reflect on past cases and experience. Culprits and troublemakers, if we try to follow and understand their motivation and path of thoughts, either do not veer from the familiar road or do so in a significant way. The eureka moment is to reckon their reasoning, what drove them and who made them like this. Then they are easier to read, even if they try to hide behind shadows, anonymity and manipulation of what is kosher.


Matter does get decomposed, once you have left them long enough. Baby boomers used to say "Take care of the big things, and the rest will be fine". To me, I take this as a judgement call. At times we have to pay attention to the details in order for the big things to work okay. For other scenarios, the big and smaller parts do have to synchronise. And yet on some other occasions, to our delight, if we ignore and procastinate, it may not matter. Do not be surprised though, that on matters involving love, kindness and friendship, they do get decomposed if one of the parties do not play their part - and may live to regret them. So never take some things for granted.


Some things, if nurtured right from the beginning, do keep on growing. Some people do not bother with manuals or guidelines. They prefer using instincts at the start, but when they encounter the proverbial storm or problem, it may get difficult to withdraw. The right beginning, the optimal conditions and the proper way to do things may sound boring or challenging, but once you have got them right, there is no looking back - the legs kick for a streamlined swim, the gait of the run is second nature and the hunch of the shoulder at the gym grows most perfectly.


Weeds thrive in niches, where they instinctively know are the last places to be noticed and culled. Most investigative and detective stories emphasise a solution in places, angles and corners that no one would ever look at. There is some thrill and fun in navigating from the obvious to the unobvious, and this is the stuff behind entertaining books and movies. Some professions, bodies and institutions are pretty good at carving exclusiveness and mystery, so that they are totally self-governed and do not have to handle the mess from others confronted in the name of equity, equality and fairness. Others make an apparent complicatedness and indignant righteousness about interference to fend off unwanted, prying eyes and ears. Some others use money and self-gratuitous titles as the barrier to unwelcome intrusions.

Manjits at Corrimal NSW

Indian cuisine, together with Chinese, Thai and Italian, have been a mainstay in almost every large conurbation in Australia since the 1950s. Each of these cuisines have evolved from basic immigrant dabblings with Australian ingredients to styles of cooking available, especially these days in Melbourne, Brisbane and Sydney, that are said to be more authentic, traditional and reflective of various provincial styles. One of my frequented places for Indian, just next in a neighbouring suburb, is Manjit's, easily spotted upstairs in one corner at one of the main traffic sets of lights in Corrimal, a location south of Bulli and north of Wollongong CBD. I always ask for their lovely concoction of mango lhassi (picture above) , the Indian-styled yogurt refresher essential on summery days, and also offered in plain or vanilla flavours.

Manjit's provides a lunch bento-style offering of the thalli, more than adequate for each person in three varieties of curry, two wholesome slices of naan bread (image above) and a serving of steamed basmati rice. The thalli offers tandoori chicken curry and lamb korma, popular choices in any North Indian experience, but I also appreciate their choice of fish curry, bringing me back memories of Kerala, Goa and Madras. The curry sauces are rich but tasty, not overwhelming and balances the coconut milk with the essential spices. If you are in a hurry through out a working day's lunch time, you can also have a takeaway box.

Manjit's has ample seating inside, but it is best to have a table along the verandahs when the climate is agreeable and the wind not strong. There, guests can not only look at the suburban vehicular and pedestrian traffic below in Corrimal, but also gaze at the lovely escarpment that surround Wollongong city and surrounds. Visitors coming from Sydney can try lunching there before heading to the outdoors on the NSW South Coast, as it is open every day and parking is relatively so much better than in most Sydney suburbs.

The creamy fish curry (above) is only one of my favourites at Manjit's. There is also the Moghul inspired Anarkali bite sized mutton pieces sauteed with tomatoes and onions and sprinkled with chopped mint leaves. Archari Tikka chicken is marinaded with a paste mixing coriander, fenugreek, mustard seeds and cumin paste, amongst other items.

One of the walls at Manjit's (above) has the following pronounced: "Today's beautiful moments make tomorrow's beautiful memories". My overall impressions of Manjit's, over the past several years, are:

Atmosphere: Relaxing
Location: Suburban pace
Taste: Just right
People Engagement: Always greeted by a smile and a name
Service: Quick and unintrusive
Best Time to Visit: For lunch
Fav Dish Experienced: Lamb korma
Would I Return?: Yes

Brasserie Bread - Banksmeadow, Sydney

There is a whiff of nippiness in the air, especially in the early mornings and late evenings. You long for some homely comfort, a bit of warmth and the aroma of freshly baked stuff. It can be a lazy, easy time. The arrival of autumn is on the back of our minds, but we do long for the texture of good baked rolls, to take with fresh and colourful fruit, welcome grains and the memory of other hazy but good mornings. Oh yes, both the rhubarb and strawberry tart, plus the orange and hazelnut friand are waiting for you (above image), fresh - someone has returned from the Brasserie Bread Cafe near Botany Bay.

Clockwise above, from noon: brioche burger bun, flavourful light and just of the right bite size; the ever reliable plain croissants, ready as they are, but also inviting with butter, jams and crunchy sides; the sweet danish "pain raisin", tempting but not overwhelming.

The sit down menu at the cafe is extensive, whether for breakky, brunch or lunch. I was captivated by the six seed roll with marinaded turkey breast, hummus and crunchy salad. Or a dark rye bread accompanied by smoked trout and cool cucumber salad. Teacakes or baguettes? Or may be some chocolate brownies and banana bread slices. And panini, pancakes and poached eggs. All eggs utilised are organic. You can have toasts from a mixture of sour cherry, walnut and fig. There's the ciabatta or schiaciatta for Italian preferences.

Hand crafted cultured butter is provided with your bread offerings, and I chose the slow cooked pork shoulder roast with sweet potato mash, topped by a simply fried egg. (picture above) The coffee blend served is Allpress. Muesli, olive oils, relishes and preserves are also bottled and on display. I could not figure out the background of the clientele - perhaps a confluence for Sydney's eastern suburb matrons, Brighton le Sand families and Sutherland Shire twenty somethings.

The paper wrapping and bags used are pleasant to hold. Brasserie Bread proclaims that it combines the best of artisan baking traditions with latest IT infused and automated technology to offer the best in its products and produce. The wooden shelves at the cafe in Botany remind us of a past period, of utilising what is natural and setting the tone of a relaxing venue with high ceilings, big windows and the buzz of starting a day.

The tender and juicy pork infused well in flavour with the sweet potatoes and texture of bread (above). My overall impressions of the Brassiere Bread Cafe at 1737 Botany Road (nearer to Foreshore Road junction in Botany NSW) are:

Atmosphere: You could be in the country side but it can get crowded.

Location: In a light industrial area, but hidden away from the hype of residences and city rush

Taste: Definite benchmarks

People Engagement: Staff had natural conversation abilities to make customers at ease, even though they had much to do themselves

Service: Above average.

Best Time to Visit: 830am on weekends and 11am on weekdays

Fav Dish Experienced: Slow cooked roast pork shoulder and anything sourdough

Would I Return?: Yes

There is a calendar of baking sessions for interested adult students. Complimentary kids' baking classes are offered once a week - on the Saturday of visit to the Botany outlet, the eight to twelve years were seen smiling standing around a dough and mould class through a door with a glass see through top. Customers help themselves to plain water glasses ala pub style. Open every morning from 7am on weekdays and 8am on weekends, the cafe quickly fills up with an urgency especially after 9am on Saturdays and Sundays. It is not a place for sleepy heads, although the aroma and whiff of their products do wake any one up gently, as there is not much left before 2pm.

Brasserie Bread has won top awards in croissants, Danish pastries, sourdough creations, pane croccante, rye bread and French Mountain Bread. Don't miss their garlic bread, sourdough pancakes and Croque Monsuier should you find your way to Botany or its latest opened outlet in South Melbourne at 150 Thistlethwaite St. For air travellers, do not despair, a Brasserie Bread cafe is already open at Terminal 2 Domestic in Sydney Airport.

Spring Boarding

To do something unconventional takes guts. Beyond circumstances, above reproach and surpassing all previous certainties. Perhaps the only underlying motive is "Why not?"

Think of the last time each of us as individuals did something remarkable. Truly ground breaking, when compared with society's expectations, our own expectations and that of our loved ones. When we do break barriers, whether of spirit, our own constrictions or way of thought imposed on us, this act involves risks but also beckons with opportunities. Maybe it is also the person moving on to such dimensions has long ago prepared himself or herself to be able to do it, when the time arrives, when the bridge has to be crossed and before it is too late. I envisage such a scenario when the action is taken and has to be taken is like a diver spring boarding away, and giving us the surprise twist, but that moment of projection and twirl projects all sorts of emotions and thought on the part of observers. However please notice how calm and focused this diver is, as if he had been waiting for this precise move all his life, accompanied with all the vibes of liberation, purpose and strident focus.

Not every one can do this. It takes boldness, imagination and a certain character. When we break out of the mould, when as if the butterfly flies out of the cocoon and when spring boarding changes all rules, the very act also helps observers and initial sceptics to move out of their assumptions, stance and perhaps comfort zones. It can be transforming a critical way of changing thinking, roles or way of doing things. Observers may try to rationalise that , oh, that person has always wanted to do that. Maybe not. The significant change acted upon may occur precisely due to the alignment of the proverbial moon and stars - the readiness, the affordability, the want, the boldness and the support all blending into a heady "Yes!".

This can describe procrastinations suddenly reversed, a natural flowing in of just doing it or the crossing over of the river tempting us for so many years. Often what can be lost is less than what can be gained. The most satisfying sensation is having the full knowledge of self-navigation and not being forced by others into all this change. Precisely because it is such a personally driven determination and passion to make such a mind-bending decision, the resulting decision is easy to make, and the consequent doing is even easier and more enjoyable to execute. Once the diver accelerates his whole body and runs into the space beyond the plank, he does not look back but simply propels himself fully forward.

This past week I have had to come hard to understand why three persons I know rather well have chosen to springboard in their very unique, personal and special ways. In the beginning, as an observer, I was confused. When I realised that I was not just an unaffected pavement stander, I wanted to understand why, but had all my prejudices, fears and unresolved issues project on to the decisions of my brave friends. When I tried to remove my own feelings on what they were doing - and allowed their perspectives full flow and reasoning - I was also freed up, mentally following their projections above the springboard. And I learnt and maybe, hopefully and instinctively understood better - the joy and freedom of personal spring boarding. Many thanks to Christopher, Richard and Tim for opening my eyes.