The seasons, they are a-changing

I find I no longer drop by certain shops, specific businesses and particular trades. Not out of malice, but by sheer evolving selection and replacement by other options. When the weekend arrives, it was a pleasure to drop by the news agent after a morning run and a cuppa. Or even having the newspapers delivered. Today I don't even miss newsprint, unless I have to cover part of the floor during a house painting session. Oh yes, the newspaper, the physical version used to wrap traditional fish and chips, has even shrunk in size to A4 tabloid. In Asian countries, you can still get paid, by the weight, when you sell your old and read newspapers to the recycling guy. In Australia, no one comes with cash to take away your discarded paper - in fact, you pay to unload your hoarded stuff at the local dump, sited usually in a remote place after an hour's drive away from home. The daily ritual of reading newsprint of course has been replaced by another addiction - that of logging into and navigating the whole wide world of cyberspace. It is not over stating the situation when I say one can almost go through much of life in this virtual dimension. We still require electricity, petrol, air and water - but not far behind is the all significant wi-fi connection. We require less personal and family storage space in the future as enablers of human life are transferred and transposed to an invisible but still real other world. Whilst we can be an observer, read with quiet relaxation on what the internet offers us, we must also acknowledge that this new looking glass is essentially a two way street - each of us are also relentlessly being tracked, monitored and recorded as well. Accessibility to the rest of the world has never been so easy - even without leaving the proverbial hamlet, nook or village of our birth or preference - but so is the invasion of personal privacy and when each of us are just statistics to an analytical monster gobbling up trends and patterns. This increasing personal empowerment also means eventual greater expectations and reality of self management by individuals - and the slow but sure reallocation of human endeavour, effort and preoccupation to other possibilities and tasks not seen in the past five thousand years. Our biological bodies and clocks are still trapped with a cave person's routine, but our human brains and potential have jumped into a totally different environment and requirement. How does one handle this increasing gap, as both an individual and as a community? Together with this exciting frontier, we also realise millions on this planet still have not attained fulfilment of basic human needs. The creature residing in Mission Bay San Francisco can be so ahead of those living still foot to mouth in impoverished neighbourhoods in Kolkata, though we recognise that we are all human. When artificiality predominates our human society, we shall miss things natural, untampered and unmodified. Relentless commercial exploitation of opportunities, opened up by burgeoning populations, ease of access and ever rising benefits of the economies of scale, can not necessarily be a good thing. Human history has always been the constant tension and dynamics between the haves and have nots, the exploited and the exploiters, the privileged and the masses. New technology, new thinking and new social dynamics may have changed the landscape, but competitiveness, selfishness and preservation still rule the world and our inner consciousness. Has modern society become more civilised and more humane? Is it still a question of relativity. The greater inter mingling of racial groups is underlined by the continuing practice of exclusion and discrimination, even if subtle and covert, at different levels of existence. The rise of nations and cultural pride may not be over, but may always be present. The persistent risk is the primary predominance and consequence of what mankind decides and does on this shared planet in the future. Yes, we have seen the glory and demise of the dinosaurs. Human beings are but only a very recent phenomenon in the timeline and scheme of things, appearing just before midnight in the history of the universe, but may be that is not the point. More significant is the ability of this type of creature - human beings - to shape the universe. Or maybe not. I ponder on the way modern human society has chosen its dietary requirements and supplies. Do humans make the right decisions in the long run? The impact of profitable but not necessarily beneficial nutrients on populations transiting from poor but healthy to rich but obese societies is a good case in point. Is purchasing from city and suburban supermarkets any better than eating off your own home gardens and staple crop farms? To transfer our livelihoods away from farming to commerce and trade, as when populations urbanise, may just mean exchanging one form of economic dependency to another. Many have given up natural and organic produce to rely daily more on processed food. Look at your fridge. Reflect on why some city dwellers, who can afford the higher prices, return to more naturally produced supplies. The push for extreme consumerism can be illustrated by the changing of mobile phones, smart devices and kitchen gadgets in more regular and closer cycles. Manufactured items are not made to last, but for the consumer to change often. Such consumption patterns debase the value of heritage and always churn the mind to seek temporary pleasures in fleeting models. Consumers can be like puppets in the obsessive drive for greater turnover. Turnover may be the magic word that enables greater wealth - for example, for those banks, for those big conglomerates and for their staff who literally just want to make a quick buck. It is the simple spinning wheel in country fairs or circuses - it does not matter where the spin goes, as long as there is movement and as long as someone else pays for every turn of the wheel. We may be observed to be like guinea pigs riding involuntarily or voluntarily on miniature wheels in school labs. And so some businesses can disappear from our village, suburban corner of city hub in this grinding movement of the spinning wheel. They will be replaced by others, many without store fronts, obviously with those having a website as their door. If we find that there is no physical venue to go to for interacting and we can do much already huddled in our homes or offices, will this mean less communication, less personal interaction and reduced talking? May be not. I reckon we still have an urge to go to the village square - whether you call it a cafe, the sports oval or local pub. Oh yes, they can be in virtual forms as well. If wi-fi rules, then human kind is back to the cave - and that is where it started after all. In the end, I remember this - nothing is as good to the human psyche as feeling your face being caressed by the ocean wind, or feeling the body work out pounding in exercise, or just sharing a common bond in relaxing with mates, face to face.

Il Nido Balgownie NSW - Breakfast Time

Il Nido now offers Sunday breakfast and lunch, adding to the variety at Balgownie Village.   I hopped over to Graze the butchers across the road after a mid morning catch up with mates at Il Nido.  Breakfast begins at 8am.

The Chich Breakfast - it is the oomph of the sauce with the baked beans, the quality of ingredients like the sausages and the eggs plus the lightness of the mushrooms and the rocket.

The menu - I am already eyeing the Softies & Quinoa, together with the Smashed Avo.

The Italian Mako coffee set, just nice for two persons.

Georgetown, Penang - Iconic Festive Foods

Kueh Kapek - folded "love letters" made to mark the Lunar New Year.  Families used to gather and make such festive creations together, patiently sitting over a row of charcoal ambers and toasting the mould holders containing the dough. Once the layers are ready, they have to cool down sufficiently before they are folded over and stored in air tight containers.

Belly pork on the bone - to signify plenty and prosperity for birthdays and other festive occasions.
With agricultural and cultural reliance on this very important live stock, many nations across the world  have strong cuisine traditions roasting, simmering, slow cooking and deep frying pork.

The Jiu Hoo Char - A Straits Chinese salad and savoury mix that emphasises texture, taste and refinement.
This dish used to be  a crucial test in showing good up bringing for potential daughter-in-laws.  The lack of discretionary time for working women these days means less opportunity to delve into practising the finer nuances required in making this delicate dish.  Modern kitchen aids cannot replicate the same results in the requirements of this dish - it requires a good attitude, attention to detail and deftness in slicing and cutting skills.  Not too many commercial restaurants have this dish on their menus.  Literally, the name of the dish indicates fried cuttlefish, but the dish also has thinly sliced pork; soaked and dried glass noodles; sliced and soaked mushroom cuts; peeled and shredded carrots; sliced shallots; finely shredded yam bean (the bang kuang); and of course, the dried cuttlefish.

Chicken red curry, served not he skin and the bone for extra flavour - south Indian inspirations. From Aunty Yong's.
Virgin coconut oil for cooking is back in favour, as for hundreds of years before the new fangled theories and media hype on what is truly healthy. Spices used are best pounded by mortar and pestle - and rolled fresh on stone implements, for the paste from an electric blender do not produce the same outcomes in the curry gravy.

The Kueh Pie Tee - crispy deep fried holders contain flavourful but thin slices of pork and crunchy veg.  Apt for cocktails, snacks and afternoon teas.  From Aunty Yong's.  A colonial favourite in south-east Asia, they are appetising, encourage moderate snacking and offer bite-sized consumption.  Lovingly called top hats as well, they require ingredients like julienned carrots, chopped dried shrimps and julienned yam bean (the jicama). Garnish with pepper, spring onions and a dash of soy sauce  to bring out the oomph in the mix. A challenge in making the deep fried cases is that you require a mould.

The Lam Mee, traditional musts for iconic birthdays and family gatherings.  The proof of this exquisite dish is in the soup stock.  From Aunty Yong's.  A discerning choice of pork rib bones sets the base for a good start as these are used importantly to determine the overall taste. The Hokkien noodles are preferably al dente when served.  Shelled prawns, shredded omelette strips (remarkably dyed pink for a happy omen) and bean sprouts are essential. The dish when served is garnished with shallots and coriander leaves.

The Roti Jala, or net flour based snacks, to go well with a spicy curry.  From Aunty Lai's.  To me they are better than breads or rice when dipping into meat curries and they are an alternative to the ubiquitous roti canai.

The Nasi Ulam, or a herbed rice salad, a healthy idea for lunch, yet tasty, organic and aromatic - of Indonesian and Thai origins.
From Aunty Lai's.  There are several versions of this, with emphasis on different ingredients, but all echoing the need for detailed work, fresh leaves and a sense of love when creating them.   In Western nations, most of  those herbs required can be sourced from Thai groceries or from home grown garden beds.  Some ingredients are a challenge to obtain fresh, like the bunga kantan or torch ginger flower; daun kaduk or the wild betel leaf; the daun kunyit or the turmeric leaf; and the daun kesom or Vietnamese mint leaf polygonum.  (Please note, daun means leaf and nasi refers to rice, as most visitors to Bali would already know)

From Fujian, the steamed taro cake, garnished liberally with toasted garlic - from Aunty Lai/s.

Altitude at the Shangri La Sydney

The Shang Sydney CBD is already sited on top of a hill and when we got to Level 36, expectations were naturally high.  Located above the iconic Rocks, the hotel group's only operation in the whole of Australia has to be distinctive and quality.  Alas, there is no yum cha outlet as in its Asian hotels, but having fantastic look outs on to both Sydney Harbour and Darling Harbour does carry the weight of responsibility and imagination.  At the literal pinnacle of this Sydney Shang, you come across the Blue Bar and the Altitude.

We were there for a cocktail and canapés function, surrounded on one side by a clear glass through-view of what Sydney Harbour is to the world's imagination - and in reality. The persistent rains and cloudy storms of the past week had passed this Saturday afternoon, to reveal why Sydney attracts visitors, especially on New Year's Eve and in summer - and also why the city has been named the fifth most expensive city in the world stakes last week (Singapore holds the dubious honour of the most expensive city this time around).

Lin, Sally and I were in the lobby cafe when we arrive too early for the function.  I was impressed with the high standard of training and service of the Shang staff, whether at this cafe or at the Altitude.  I did not meet the people who have given pain and angst when I read other reviews of this place in cyberspace.  Each staff member can hold a conversation, naturally know how to manage most situations and echo the adage of you get what you pay for, perhaps.  Although there was limited choice of food at the cafe that late weekend morning, attending staff were patient and made alternative suggestions from the menu or glass top display.

A wonderful idea of a private cocktail bar was provided  at the Altitude function we attended.  I asked the suited bar man to make me something which "you would recommend me" - and he eagerly made me Purple Rain, a good illustrative experience of how the staff can instinctively engage with the guest and make both enjoy the encounter.  Table seating was also thoughtfully made available for an occasion, which usually elsewhere, is carry on standing and keep on drinking. The canapés were carefully chosen, with exquisite presentations of lamb, chicken and prawns, apart from the usual stir fried vermicelli and other Asian styled bites.  Wine, juices and bottled mineral water kept the free flow of conversation - but we also enjoyed an innovative video presentation, fine speeches and a layered tray of cup cakes.

The wait staff, especially Lorenzo, were polished and discerning.   Easily up to 80 guests, if not more, attended, with the boat and vehicular traffic of Sydney and its harbour side swirling below.

I enjoyed catching up with people, both those I have met before and those I have not.   The official photographer took lots of group pictures.  You are placed higher than the Harbour Bridge.  You are brought down to earth by the down to earth attitudes of the hosts and some of the guests.  You want to return to the Altitude at twilight, with dinner served every evening, except for Sundays.

Flanagan's Dining Room - Thirroul Beach, NSW

A certain charm - a window side view of Thirroul Beach from Flanagan's.

I recall easy and lazy holidays beach side. I can feel the refreshing breezes rolling in and enveloping my face. I am taken back to beach bungalow days. I see iconic symbols and reality of the great Australian life style. I greet dogs and cyclists passing by in absolute content. I hear the roar of the ocean surf.  I watch a young board surfer running down with anticipation to where the waters meet the fine sand, and to what lies ahead for a day of technique, practice and fun. I see intent walkers strutting out on the sand washed pavements. There are women and men of various ages watching the Tasman sea coast with focus, some ready with surf suits, mostly holding their boards and all under the spell of a sea side lifestyle.  And then we come across Flanagan's, heard so much about, with much expectation.  Already we like what we see outside the modest but charming place,

Black pudding breakfast - uniqueness, presentation and detail in choice of ingredients.

Called Flanagan's after its road location, its bungalow like site and venue at once offers a casualness and friendliness to any visitor.  Not open for dinner (except for the 7 course degustation menu available on Friday and Saturday evenings), the restaurant cafe emphasises on carefully chosen ingredients, interesting menu combinations and exquisite presentation.  The staff are attentive and well trained in my experience. Seated at a window side table, we felt at home as if we had prepared the breakfast ourselves and and a relaxing time viewing the goings-on outside. And what a breakky!  I did not regret satisfying my curiosity as to how black pudding with eggs and toast have a place on a showery and cloudy Sunday's morning. The sourdough is sourced from the Berry Woodfired Sourdough Bakery an hour's drive south - and the seafood comes from my fav supplier of seafood at the Shellharbour Fish Market!  I adore the bonito, swordfish belly and sweet William from the lunch menu, but prefer to go to Flanagans's in the early part of the day, when I can dabble in home made salmon cakes, free range Eggs Benedict and a cuppa. Seating can be limited when the crowd comes in and so can be the vehicle parking on summery days.  The wood theme of decor inside at once suggests of comfort and being away from it all.

Entrance to Flanagan's - a bit retro atmosphere, very Aussie beach and modern dining.

Okay it is not actually an exclusive bungalow that Flanagan's has.  It does share the building with a surf club, perhaps underlining  a lifestyle theme and accessibility to beach lovers (who must be adequately dressed).  I am not convinced why the Indonesian condiment, sambal, is served with the delicate flavours of scallops, but I am heartened with the availability of Clyde River oysters from the Batemans Bay area.  I am blessed that Flanagan's is easily accessible to me within fifteen minutes - it also offers the high standards of grilled dish that is a significant feature of the Wollongong area.    Flanagan's displays a variety of cuisine influences from French, Mediterranean, Australian and south-east Asian, so there is  an eclectic variety to choose from.

The joy and anticipation of heading to the surf.