Burnt Orange - Mosman NSW

A sprig of lovely and fresh mint leaves is presented inside your water jug.  The staff are attentive, approach guests with a smile and are focused on prompt delivery - coffee is served rather not soon after you mention them.  

We step on to relatively wide indoor spaces, with sandstone walls and wooden floor boards, a rustic feel and a good sense of natural surroundings.  Sue and I had not caught up for some time now, and what a rather good place to see each other again and chat.   There is a rather refreshing presence of Burnt Orange here, with boats and yachts hidden behind foliage on a calm deep blue perfect bay.   We are not far from the Big Smoke of Sydney but we can forget about Sydney here, us huddled in a hidden corner of the Sydney coast.  I recall the nearby Gunners Barracks as well in this respect.

A cheeky, rather bold and seemingly domesticated black and white feathered bird - the Magpie Lark - sauntered under the tables an chairs in the inner dining room.  It was rather prosperous in size and apparently wanted to be the restaurant's informal mascot.

Barossa ham is luscious, flavourful and have a delightful bite.  So I was rather stoked that it was served with my Eggs Benedict, which had been lovingly prepared with gooey smooth eggs and a toasty kind of brioche.   Next time, may be I can try the Alaskan King Crab Benedict served on the same toasted brioche.

Sue had the buttermilk pancakes, generously served with Ricotta and strawberries.    The other pancake option was with maple syrup and double smoked bacon - the savoury and sweet combo!

We initially talked about the vegetarian full breakfast, laden with roasted Truss tomatoes, avocado, field mushrooms and your choice of poached or scrambled eggs, all heaped on sourdough toast.   Another alternative to the Aussie full breakfast is the Breakfast Board, with gluten free Avoca Brown bread holding house smoked trout, grilled Halloumi, avocado and a soft boiled egg.

We were too early for lunch but I did spot the Burnt Orange fish pie, a rather attractive dish to me, albeit only available for lunchtime, from noon.  This has both smoked and fresh fish fillets swirling in a rather yummy leek and white wine sauce, accompanied by sides of green leaves and fluffy potato mash.  Do watch out, Bannisters!

I noticed the Elderflower Presse, containing both lemons and sweetener, a rather mystifying name for a carbonated soft drink, although with aromas from the flowers of the European elder berry.

Kids can go for banana breads, scones, flavoured milks and smoothies - but so can the adults!

Lunch recommendations include the Spaghettini with King prawns, garnished by bread crumbs of Pangratto, parsley, lemon, chilli and garlic, with strong hints of Mediterranean culinary aromas;  the salad of house smoked Sumac ocean trout, feistily served with baby spinach, a spiced buttermilk dressing, beetroot, Freekeh (or roasted green wheat cereal), boiled egg and pickled cauliflower; and a ravioli stuffed with slow cooked Suffolk lamb and graced by sugar snaps, mint, preserved lemon and broccolini.

With a captivating verandah all around the Federation-styled mansion,  the building that hosts Burnt Orange has character and heritage.  I felt like stepping on to a bungalow with a possibly interesting past, an ambient relaxed feel and with a design that allows the free flow of breezes from Chowder Bay.   

The nearby vehicle car park can be modest but fully utilised on weekends, even if the charges per hour are not modest.  

One may take scheduled public bus services from Sydney city centre, but again, this may detract from the full enjoyment of what Burnt Orange offers.  The strongly suggestive landscaped greens do confirm that this was the Mosman Golf Club many years ago.   With a vantage point that soaks in the surrounding bush and hilly terrain,  Burnt Orange's location is ideal.   Guests may have to be careful though navigating the steps and foot path leading from the car park to the restaurant, but all's well if taken in the spirit of a walk in the bush.

Alas, we did not have opportunity to tuck in any dessert on this recent visit....

The gift and souvenir shop, adjacent to and accessible from the dining area, is worth a walk around.   Items are carefully selected and displayed, with sections dedicated to children, adult woollens, jewellery, homewares, books and unusual buys. 


The flag ship restaurant of Burnt Orange is located at 1109 Middle Head Road in the part of Mosman leading to the naval reserve and Chowder Bay - opposite the HMAS Penguin.

Opening hours for the cafe are from 830am and you can have breakfast, morning tea, lunch and high tea accordingly till 530pm every day except Sundays.
Dining for exclusive function bookings are available every evening except Sundays from 630pm.
Contact +61 2 9969 1120 for the cafe and +61 2 9969 1020 for the shop.
They also have a cafe presence at Chatswood Chase in Chatswood NSW.

The Point Milk Bar - Bulli NSW

Fettuccine with king prawn, chorizo and Parmesan shaves.



The owners of the Austi Beach Cafe, I am told, run the Point, located around half way between the beach at Sandon Point
and the Princes Highway in Bulli, just a short drive north from Wollongong.   Tucked away in a rather residential area, it is open for breakfast and lunch like most of the proliferation of cafes in the Illawarra.   The rains had subsided when a mate and I wandered there not long ago.

I chose the black board special of fettuccine with Chorizo, King prawns and Parmesan.  I did find this uplifting in both texture and taste - good value in pricing and combination of ingredients!   The menu may not be extensive but rather practical in options. 

Pulled lamb sandwich.

There is an ice cream/gelato bar, with a small display of sandwiches, quiche, friands and the like. Kids have access to some stuff from the cafe to preoccupy their attention.

Only one staff member was covering the cafe when we were there.    The coffee may not have stood out (the Illawarra is very competitive in this aspect) but the juices and shakes are all right.  The view from the cafe opens up to a road junction and houses.  Vehicle parking is by the road side.  Amongst the people I know, there is a perception that prices for things are higher here but it is up to each individual to visit and check out.



The Point Milk Bar is located at 40 Point Street in Bulli NSW, with the nearest cross road being Southview Street.
Contact + 61 2 4267 2850

George Town and more - February 2016

The Kai Tan San - Cantonese ribbon twist egg dough biscuits.  Green Lane, Penang. 
Photo credit : S.K.Teoh

Call this the Bubur Chacha or the Pungat, it is a vegetarian dessert only made to celebrate the close of the Lunar New Year festivities.  Baulkham Hills, north-west Sydney.

Baked Fujian biscuits and snacks - the Chinese providers and bakers from Penang and Perak now do face competition, have adapted to modern technological processes and have consumers at every age. 

Changi Singapore Airport knows how to captivate for the Lunar New Year of the Red Monkey.

Barista cafes are sprouting up in the colonial quarter of George Town, Penang.

A mate and I anticipate over our natural banana leaf plates, as the restaurant crew place dollops of pickled vegetables and spicy condiments.   The Kerala Restaurant, New World Park, George Town.

Valentines often fall close by to the start of Lunar New Year.

Pork jerky on display - popular amongst the southern Chinese, it is a treasured gift for families and relatives during the festive period.

Mass movements of people occur preceding and after the start of the Lunar New Year in East Asia.

Possibly not so healthy, but hell of yummy - the Choon Pniah or deep fried spring rolls.  

Mee Jawa, simmered in a spicy gravy with potatoes, tofu cubes, prawns and a squeeze of lime.

Typical coffee shop scene in Penang Island - for breakfast, brunch or lunch, you can have your choice of several street food offerings, each priced under one American dollar.

Not for the uninitiated - the Chee Cheong Fun, sprinkled with toasted sesame seeds and accompanied by tasty Hoi Sin and chili sauces.

Soy sauce stirred egg noodles with Char Siew cuts, veg, pork dumplings and a serve of vinegar infused green chili rings.

Wide flat rice noodles are cooked on a hot wok and garnished with meat cuts, eggs, prawns, veg and a corn starch finish.

Busy, busy.

This young kid knows how to multi-tasks in taking care of Daddy's food stall and catch up on his Smart phone.

Making fresh pastry on the spot.

Making Roti filled with love.

Nothing like a reunion over an eight course Chinese dinner.  The Tropicana Chinese Restaurant, Klang Valley outside Kuala Lumpur.   
Photo credit: Not determined

Sonoma Bakery Cafe - Waterloo NSW

Sonoma breads use simple ingredients like sea salt, sourdough starters and organic flour.  Their signature creations are the Sonoma Miche, with a stand out caramelised crust and the Sonoma Mission, with a contrasting inside of custard feel covered by a golden chewy crust outside.   There is also the pervasive and unique smoky flavour.....

The inspiration for Sonoma bread came from the delights of wood fired ovens and naturally fermented ingredients.   A hundred year old mixer from Bellata NSW came into the picture, together with some California influence in the form of American Allan Scott.  Bellata lies in north central NSW between Narribri and Moree -  and was the home base of the Sonoma founder's grandparents.

Standards like soy and linseed plus walnut fig and raisin are available along side an eleven seed loaf and a Kalamata olive and herbs combo.   The bite and look of the various breads here do stand out as being different.

Muesli cookies are lovely to me but you can also have other options like raw natural, spelt, maple and almond plus honey and spice combinations.

Coffee blends are divided into body and spirit labels.  The former, which I prefer, is stronger, taste more nutty and earthy, suitable for milk based orders and has a buttery and velvety body.  The latter has more complex sensations, with more of cocoa and fruity after taste, so they tend to be more acidic and body smooth.   The Single Origins are from Ethiopia, Kenya and Guatemala.

Sonoma has come a long way since 1997, when founder Kerry Connole began his operations with sons Christian and Andrew.   Along the way was a stall at Paddington markets in inner suburban Sydney.  Perhaps a key development in the Sonoma story was son Andrew's sojourn to and stay in California with Chad Robertson, an icon in sourdough.

Their emphasis on organic sourcing and a then rather unconventional way of baking have remained their trademarks and reputation.   Retail outlets are not large and remain true to village and neighbourhood embracing roots.   Such an ambiance do go well with the inner city and beach locations in which they are currently located.   They contrast with other commercial players in this space - oh no, I would not want to pick a loaf from Coles or Woolworths again...

The Petit Bretton butter cake or more correctly, the Kouign Amann, is more for sugar loving devotees, with creme patisserie loaded between layers of sugar,  butter and flaky pastry.   I like the cherry cheesecake strudel, although there are other favourites like the almond croissant,  Pain Au Chocolat, hazelnut brownies, banana loaf slice, quiche and the fruit Danish.

There are seven outlets in the greater Sydney area, but mainly clustered in the city centre and on the sea board side, including Balmain, Bondi, Woolhara, Paddington, Glebe and Rose Bay.


Sonoma Bakery Cafe Waterloo is located at 2/9 Danks Street in a suburb not far from Oxford Street in Darlinghurst and Moore Park.
Telephone: +612 9699 1920
Opening Hours are from 630am to 3pm every day.


 

It was the Night before Easter

Tradition tells us more than two thousand years ago, a wandering couple could not find a place to rest for the night. There was no shopping, no seafood to rush for, no traffic jams, no rich sugary snacks, no holiday, no hams and the most important gift was already with them, but yet to come. The only lights were the stars in the night sky. All they had was sheer determination, hope and purpose. And they were turned away at many places along the way.

Even then this couple found a barn and their infant was born in such unassuming circumstances.

Fast forward around three months and two thousand years later. The Bunny and Bilby chocolates are wrapped in paper gold like glint and wait on shop and supermarket shelves.   The climate turns to cooler in the southern parts of continental Australia.  Many families are looking forward to a four day weekend.  Many are planning driving trips across some corner of this vast land.  Some families catch up, some others go camping.  The air is nippy in the evenings, the colours of the sky change.

These two important religious dates in Western civilisation calendar - Christmas and Easter - are significantly celebrated in nations with an inherent Western Christian civilisation.  In Australia, they are the biggest holiday periods of all - also helped by the warmer, summer period in which they fall on the calendar, in contrast with the Northern hemisphere winter.  Christmas in this Great Southern Land is associated with surfing, beach sleep outs, barbecues and dressing down.  Easter sees the arrival of cooler nights, fresher air outdoors and a divide between the first and second school terms.

The festivals are religious inspired but are they fully marked according to the rituals, requirements and regimes of Christianity in all its varied forms?  Maybe not by everyone who professes to be Christian - and especially not with rising non-Christian demographics who now call Australia home.  The latter group do get caught up in family gatherings, shopping sales and seafood rush that the media popularise and mainstream society enjoys. The question is whether the religious meaning may have been under played in all this rush for gift spending, travelling and generally creating fun for the kids.

Why do we have Easter eggs, when they signify the arrival of spring, hope and renewal, in a land of falling brown leaves and drop in temperatures?  Why do we have cut pine trees to place in our houses when the flora is verdant and blooming outside?   Do we still take care of boxes on the day after Christmas?   Why do otherwise sane individuals spend so much on shopping after Christmas, when one has enough gifts shared and exchanged the day before?  Why do sales of chocolate hit a peak to mark an occasion with hope for mankind and nothing to do with sugary stuff and cacao?

Many people make travel plans around the Holy and Easter weeks.  More often, strikes at airports occur then than at other times of the year.   Late March and April sees a synchronisation of almost comparable moderate temperatures in both the Northern and Southern Hemispheres.  So commercialisation strikes again, with cruises, getaways and back packing plans all becoming reality.  

The origins of pre-Christian festivals may explain the timing of Christmas and Easter.  However, there are different opinions on this matter.   The reference in the Bible to shepherds attending to their flock of sheep when the infant Jesus was born can suggest it was already spring time, instead of early winter.
On the other hand, the Gospel of Luke states that the Archangel Gabriel appeared to the Virgin Mary at the time of the spring equinox, which is in March, and so a birth in late December is logical.

The Romans had an important festival called the Saturnalia celebrated in late December.   The Jewish Passover almost coincides with Easter.  The Bible does not mention any specific calendar dates for the birth and cruxification of Jesus.

To me, the more significant matter is that both key occasions are acknowledged and not so much as to when.

So when you look at the full moon tonight, the least thing you can do is to remove yourself from the trappings of modern day conventions of  festive occasions. There is more than meets the eye.