Christmas Eve - Beecroft, Sydney

I prefer glazed ham to turkey, any time of the year.  At Christmas time in Australia, the hams consumed at barbies, family gatherings , out decks of houses and in offices usually come from the leg of a porker, often only nine months old.  Beechwood is the preferred source of smoking the ham and the outcome we see at our dining tables takes around a week.  Pelvic and thigh bones are removed but with the hock intact for the easiest type of  ham to carve.  Removing the rind is part of the process before serving the ham slices. A pillow case can be a good substitute for a proper ham bag to help keep cooked ham in a freezer and it usually lasts for three weeks after part so fit have been carved.  Everyone looks for flavour, texture, colour and character in ham.  Below, the pear and rocket salad mix prepared by Ely and Ray at their Christmas Eve do this year.

Lighting the pudding has been an age old practice originating from Northern Europe and the version of the sweet stuff we all had at Ely and Ray's this time had a lightness in bite and a very agreeable taste.  Served with custard, it provides a closing to a hearty meal, that in the Aussie tradition, included summery prawns and wine, amongst other items.  Apart from the expected plain flour, brown sugar, bicarbonate of soda, chopped butter, eggs, bread crumbs, ground cinnamon and mixed spice, pudding is rich because it is added with rum and a variety of dried fruits like chopped dates, pitted prunes, almonds and ground nutmeg.  And yes, don' t forget the pinch of salt and finely grated lemon zest!

Vietnam - Some Souvenirs

Vietnam is a prime exporter of agricultural products, like rice, rubber,coffee and pepper, but to individual visitors, what comes across remarkably are lacquered products , embroidery, pottery, silk fabrics, weaved craft, stone carvings, bamboo and rattan articles, ceramic, wooden contraptions and paintings.  This is a result of long established cultural traditions and a developing economy.  The majority of the current population is under 30 years old, laden with the enthusiasm, agility and promise of youth.  The centre of handicraft is still central Vietnam, with the hub around Hue and Hoi An.

You can see many water colours offered by local artists in shops, markets and pavement stalls.  I was more fascinated by origami-like paper cuts which you can come across being sold by vendors all over the place.  Best of all are the hang lanterns, available in all sizes, which are made from varying qualities of Vietnamese silk fabric, the best of which are found in Hoi An.   The military part of national history has been filtered through in reproductions of wooden helicopters.  Above, a young man concentrates on weaving silk fabric on to his art masterpiece , just outside Ha Noi.

Lacquer ware was introduced from the north, China, and this embellishes not just souvenir shops, but public buildings like temples and hotels and is especially a favourite  on furniture.  The abundance of limestone in Vietnam also contributed tot he growth of stone carvery and marble statuary. Crafts also are linked to strong musical  traditions upheld by various groups like the Kinh and Cham peoples.

Ha Noi's Old Quarter

The streets and lanes are narrow, crowded and cluttered. The precinct oozes with every expectation and stereotype a visitor would expect from an Asian metropolis that bustles with trade, street affairs and people. One has to be reminded that this city of Ha Noi is the capital of a Communist state, but the business penchant and practice that is so evident in the Old Quarter comes from long traditions and establishments. Families actually live above their shops and every day a vibrant neighbourhood system, that intertwines livelihoods and strong community links, provides meaning and continuity to every resident.  The street names each and every time include the Vietnamese  word "Hang", which just means merchandise. I saw street plates with names like Pho Hang Buom, Pho Hang Chiew and Pho Hang Mam - Pho referring to a street.

Hang Bac is Silver Street, Hang Gai is Silk Street and Hang Tre is the Bamboo Street. In contemporary Ha Noi, some of these streets do now offer produce and products that vary from the original names. Still, Hang Huong, or Incense Street,has the lingering aromatic sweetness of joss sticks. To me, the Old Quarter is the original super market or department store and can have hidden delights if one takes the time to explore, listen and observe.  The Cha Ca La Vong, an eatery which specialises in a marinaded monkfish dish, has been operating for more than a hundred years, despite the change in political leaders, modernity and populations.  Fermented rice, saffron and galangal is mixed with the ever popular fish sauce to make this marinade.

Sailmakers Street or Hang Buom  is now laden with candies, sweet meats, freshly ground coffee and imported alcohol like brandies and whiskies.  Nothing beats getting the grassroots feel when visiting Ha Noi as staying in the Old Quarter.  Its central location and easy walking access to other interesting parts of the city centre (except for those around the West Lake) make it a magnet for tourists young and old. Perhaps the better way is to adapt to and learn crossing the roads in Vietnam first in Ha Noi rather than on the wider roads of Ho Chi Minh City in the country's south.

People rise early in the Old Quarter. Residing in a hotel there, I could hear the rising crescendo of activity, conversation and traffic as early as 6 am. Interesting items of note are roasted sour pork hash, pottery, meat jerky, grilled cuttlefish and jewellery. A few members of my group and I took an evening cyclo ride past shops and other fascinating retail outlets.  Above, a view from the upstairs of a well known coffee joint and below, heritage styled furniture grace guest accommodation. Pop up markets are set up after sunset.  The evening before I flew out of Vietnam, I had the opportunity to try the pho, the rice noodle soup that originates from Ha Noi.

The Dong Xuan Market is the oldest institution of its kind in Ha Noi. The Bach Ma Temple has a unique and magical White Horse.  Artisans have settled in this Old Quarter since the 11th century when a national celebrity Ly Thai To built his political capital here, the cherished Thang Long (Or Rising Dragon).  Today it is worth staying in or visiting the many tubular designed houses or stop by the Memorial House Museum, a tribute to merchant life of the past.  There were 36 original gates in this precinct, but only one remains intact today - the Quan Chong, or the Gate of the Commander of the Regiment.   Today the Old Quarter is also known locally as the 36 Streets, although others opine that the number 36 refers actually to the number of trade or craft guilds once having businesses in this area.  An interesting aspect of this historical area is that there used to be porridge sellers providing food to candidates who came from all over the country to sit for the imperial examinations nearby.

Sydney CBD - Practical Eats

Charcoal grilled chicken ala Vietnam with tomato flavoured rice, veg and dipping sauce.  (The Naughty Chef, Hunter Connection, Wynyard precinct)

Penang-inspired char koay teow, the Malaysian cousin of pad thai and laden with stir-fried egg, bean sprouts, wok heat , prawns off the shell, crunchy shallots and chopped Chinese chives.  (Ipoh onYork, near the junction of King and York Streets, Town Hall precinct)

Cantonese inspired Ipoh Hor fan, with steamed chicken on the skin, served with rice noodle soup, plenty of bean sprouts, garnishing, soy sauce, garlic and chili pastes.  (Sayong Curry and Laksa Malaysian, Woolworths Food Court, basement at Woolworths Town Hall)

A nasi lemak combination set, with lusciuos looking chicken curry, hard boiled eggs, deep fried anchovies, sambal condiments, Lebanese cucumber slices, curried potatoes and coconut milk flavoured steamed rice.
(Ipoh onYork, near the junction of King and York Streets, Town Hall precinct)

Summer - Balgownie Blooms

Flowers are what you hope and work consistently at for results - a momentary celebration to mark an occasion when one moves on to a different dimension, one decidedly better, one that embeds the future and which liberates you from the chains of the past.

We pay attention to details, use patient logic to navigate our path and strive to fuel our passion - and at times we are rewarded with a perfect and hallmark moment that makes it all worthwhile.

Delicate is the moment, aroma is what enhances our senses when
our adequate use of judgement flows into nuances of gratitude and beauty.

We occasionally clear the cobwebs in the garden of our minds, so as to allow more room for 

the growth of the right thing to do in our hearts.

During the festive season, ensure you have a quiet moment in time to reflect the past, affirm the present and embrace the future. Never take things for granted, do not be swamped by diversions and prepare for even better times ahead. Listen with an open mind, think with a generous  spirit and enjoy any bird song that comes your way. People are what matters and family is unconditional. Look for the glimmer of light yourself.