Lunar New Year of the Snake - Gatherings

 William and Martin cut the two flourless chocolate cakes at Cherrybrook, north western Sydney.

Tasty and aromatic Indian styled curry from Nancee.

Beijing duck with skin sliced , ready for use on hoi sin sauce smeared wraps, garnished with shallots and cucumber cuts.

The festive yee sang mix (left of photo above) and the dried pork jerky (right of photo above), two dishes with auspicious meaning for the Lunar New Year.  Picture taken in Carlingford, NSW.  Yee sang has raw salmon, crunchy bits, fresh herbs, chili garnish and a light sour and sweet dressing.

One of the best quiche I have ever eaten, made by William of North Ryde, NSW.

Egg based noodles, stir fried with broccoli, to provide a lighter contrast to the richer foods on the table.

Cakes and more. Reunions and catch ups. Relaxing summer afternoon and easy chats. Photo credit to Zoe Yu.

Lai Mee's version of  the yee sang (above) and caught at late lunch (below).

Sydney to Canberra - Dash 4 800 - Vistas from a Window

Take off over the Sutherland Shire in the south eastern parts of the greater Sydney region, New South Wales.

Inland from the Wollongong coast, the aircraft does not go up much higher.

Over the Goulburn Valley, the Dash is already preparing to descend and the cabin crew are sent scurrying clearing up after already served drinks and snacks.

Skirting over pastures, the shadow of the Dash can be seen in the foreground, as aircraft wheels already detract and poise to land.

The Dash approaches Canberra Airport - it can be a vibrant ride, with the vibes of vibrating turbo propellers, and yet at the same time, cosy, as the plane only seats around 80 passengers.  You can embark from the front or back - and like riding in a  manually driven car, always feel close to the craft, engine and all.

Manuka, Canberra - Summer Impressions

Manuka, which lies nearby to and south of the Australian Parliament in the Australian Capital Territory of Canberra, is named after a tea tree from New Zealand.  It is a hub of fascinating architecture, dining, communal and lifestyle possibilities.  Above, fast food culture interposes with buildings from the 1920s onwards. Quiet but orderly and yet I felt more things can probably be lurking underneath - maybe undeclared or undisclosed deals, secret recipes, well dressed residents, the hint of wealth and health and a veneer of fascinating modern history.

Old fashioned cafe settings mingle side by side with contemporary designed spaces and multicultural choices. You can find Basque tapas and related fare on the first floor of the Capitol Cinema Complex at Legends, or Mexican at Francisco's at Bougainville Street.   Alanya Turkish has group banquet menus and Charlie Black is another choice for office or family gatherings.  Chef Surya Maharjan has a wide selection of Nepalese infused dishes in goat, fish, lamb, chicken and pork for his diners at the Taste of Himalaya, sited along Palmerston Lane.

A convent is related to St Christopher's Catholic Cathedral and forms an imposing presence over the low rise hops and buildings in Manuka, although officially the Cathedral is located in Forrest.  Members of Parliament have their opening year's formal prayers in this church.  Walking around on the way to breakfast, I also noticed the heritage Capitol Theatre.There is also an army tank placed at a junction in front of a military related site. The other landmark that impressed me is the Manuka Oval - when I was recently there, the site recently hosted a game between the West Indies and Australian national cricket teams.  Manuka's neighbouring suburb is Kingston and the politicians are never far away when Parliament is in session. Below, the courtyard of the Rydges Capital Hill, a bit jaded in my view but still providing several worthwhile guest facilities and within walking distance to Manuka restaurants and cafes.

The foodie scene in Manuka is full of possibilities, offering diversity, ambiance and culinary delight.
I caught up with Shibani and we had risotto at Belluci's Trattoria for a Thursday evening dinner, al fresco, at the corner of Franklin and Furneaux Streets. Belluci's was packed with diners that night  (service was smiling friendly and responsive). Abells' Kopi Tiam , in which chef Abell Ong served Straits Chinese, Indonesian and Malaysian styled food, is near by Belluci's. The Zucchero at Bougainville Street stocks the Italian coffee blend IIIy and throws in signature offerings like the chicken Caesar salad, the blueberry flavoured brulee and the lime or pear frangipani tart.  The Saffron provides a heady Mediterranean mix of Greek, Kosher and Halal cuisine and their Armenian styled lamb cutlets called the Castalita is a must try.

I am told that the way Canberrans pronounce Manuka is not the same manner as what should be the Maori version of the name of the tea tree.  I understand that in those days when Manuka was named, there was a high possibility that New Zealand may join the Australian Commonwealth.  Nevertheless, the precinct seems to be alive, on a summer's morning, with political connections, public presence, money and sophistication. Maybe I perceive the place as one to be stepping out , in style, in connectedness, in networking, in spaciousness and on the national stage.

A Taste Of Shanghai - Eastwood, Sydney

The barramundi was transformed  into a boat shaped delight, with tomato based sweet and sour gravy bathed over crispy and crunchy bites of tender and tasty fish.  The cultural significance of upright fish tail and fish head is not to be under estimated in Chinese thought, especially during festive seasons, when sitting down together implies the circle of harmony, reunion and joy.   The setting was a crowded eating house which has an outlet in the suburbs of Eastwood north-west of the Sydney Harbour Bridge (apart from those in the western Sydney area of Ashfield and World Square in Sydney CBD) Television screens above the kitchen were broadcasting the annual New Year's Eve concert from Beijing.   A Taste of Shanghai suggests of dumplings, pastry and noodles - this place in Eastwood has all of them and more.

Above,  the siew loong pau, or steamed meat, shrimp and soup dough buns in the Cantonese tongue, daintily sitting in a circle inside a bamboo steamer tray, with the central piece dotted with a bright coloured nose, like Rudolph the reindeer.  This pau is a speciality of the Shanghai area, as distinct to this commercial bustling metropolis as its capitalistic urges, strong women and trading dominance.  Often consisting of pork mince inside, the most important part of this snack is the quality of the dough.  Also known in Mandarin as the xiao long bao, careful touches of ginger, onion juice, Xiaoshing wine, soy sauce and chicken stock add to the delicacy and refinement of the final taste.  The soup itself is made separately and utilises chicken stock, slab bacon, scallions, salt, ginger and a tablespoon of crushed white peppercorns.  This item is a favourite of Guangzhou styled restaurants in most Western cities and is included in the dian xin or "small touch of the heart" trolleys seen at lunchtime.  I hear from Chinese friends that this is not considered as a dumpling within their country, although it is often referred to as such outside China itself. Dumplings are known as jiaozi in China, and they are different in outside appearance from the xiao long bao (the dough of which are only pinched once at the top).

My fav choice that Sunday evening - the first of the Lunar New Year of the Water Snake - was the irresistible and colourful pork belly presented over a bed of snow pea leaves and utterly relishing with flavour.  Neither salty nor bland, the texture  of the choice of belly cut  and the right bean based paste did bring the palate to a higher appreciation and sensation.  Recommended for consuming with steamed rice, this dish must never be too lean nor over cooked.

A savoury selection was best represented by the fillings accompanying the served mantou (or unfilled bun) in the picture shown above and below. The mantou is a baker's delight, using active dry yeast, cooking oil contents of an egg, lukewarm water, all purpose wheat flour and the usual pinches of salt and sugar.

The crispy deep fried  turnip filled puff, below, is an excellent starter, to be dipped in mayonnaise, and is coated with a generous layer of sesame seeds.  They can be downed accompanied by tea or beer.  It was a rainy night when my group of nine left the restaurant.  Next day was the second day of the Lunar Year, but in Australia, it was back to work unless you took annual leave.

Lunar New Year of the Water Snake - Nan Tien Temple, Wollongong NSW

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Located about 80km south of the Sydney Harbour Bridge lies the Buddhist temple complex of Nan Tien (or Southern Heaven), which on most days is  a haven and refuge for mediation, prayer and devotion. On festive days, the place transforms to a buzz, with visitors coming from all over and the hill slope site plays host to families, backpackers, locals and tourists.  Such an occasion was the first day of the current Lunar New Year.  I reside a mere fifteen minutes drive down the main highway and on a Sunday morning, we took the opportunity to check out a Taiwanese version of the Spring Festival.  Above, artificial trees with glitter and giant sized puppet children greet visitors as they step on to the plaza at the upper levels of the complex leading tot he Five Buddhas shrine hall.

Good omens , lucky directions and auspicious sayings are emphasised to commence the day -and therefore year - right.  There were miniature dance lions on display, cooling herbal teas served and vegetarian food stalls offering a variety of dishes from steamed to deep fried.  Below, glutinous rice dumplings, packed with beans and ingredients which are non-meat, are neatly wrapped and held by tightly secured raffia strings. These dumplings are usually associated with the Dragon Boat Festival in mid-June but were seen sold at one of the food stalls lined up along the undercover passage corridors of the temple.

Sea cucumber, mushrooms and other vegetarian delights ('su" in Mandarin) are being stirred and kept warm by a volunteer on the most celebrated of Chinese cultural festive days. (photo above)  The sky was Aussie shiny blue and the crowds were streaming in, first in vehicles and then later, mostly by foot. There were lion dance performances by members of martial arts schools and many lanterns adorned the ceilings of buildings, creating a merry sight of red, round and delight.

The main banner message focused on going for "unwavering advancement, despite life's twists and turns -  this can lead to the attainment of happiness and wisdom."

Sweetness is the key - this was represented by dessert on skewers, pickled fruits with a sugary coat. (photo below).  Deep fried pastry (above picture) was articulated in various shapes and flavours, but all vegetarian based.  In Taiwan, as many ten percent of the population practice vegetarianism as part of  their regular food intake and this has resulted in a mature and strict food labeling system for such cuisine in the island.

The Nan Tien Temple is surrounded by the escarpment of the Illawarra area, is located in a suburb called Berkeley and is in close proximity to the coastal waters of the Tasman Sea near to Shellharbour and Port Kembla in New South Wales.  It is one of the several branches of the Fokuangshan  group around the world.  Taiwanese vegetarianism forgo the eating of garlic, leeks and onions, as such foods are believed to unnecessarily arouse extreme human emotions.  There are landscaped gardens, a lodge and a small museum on the grounds - and across the main highway, is a gradually developing university campus offering both religious and non-religious courses and degrees under the banner of the Nan Tien Institute.