Internet - Convenient for You or the Provider of Your Services?

Feeling the creeps from being snooped upon.

Facing the consequences of being a victim of intentional stealing of our data.

Realising that we can have disadvantages suffering a personal invasion of our privacy.

Knowing that hacking has occurred of our financial and health records.

Being tracked of our private movements, and then being taken advantage of with such unauthorised tracking.

Having our unique human identity stolen and then misused by fraudulent behaving people.

These are just some of the rising nature of ways in which we can be potentially robbed, invaded and have our inner selves gutted.

WE are now advised to:

Clear the cookies we incur when ever we use any electronic equipment that has been connected to the cyberspace.   If you do this regularly, it is like regularly changing the locks to your physical property  - it takes patience and determination, but cna be ingrained as part of the routine of life.

Purchase and download authentication apps  - these are available or utilised from software developed by Google and Duo Security.  To me, that sounds like further depending on software companies....

Place a security code on our mobile phones. 

Physically tape off our webcam hole in our desktops and other related equipment.   This old fashioned measure perhaps is the cheapest move an individual can make to fight back.

Avoid publicly accessible Wi-Fi, like in hotels, shopping centres and institutions.  This means you only connect to the Big Universe of Cyberspace through your own known and hopefully secure arrangements.

Be disciplined to use health, financial and property related transactions through only one specified piece of equipment that you have secured well in this big and bad world.

Give up the convenience of connecting your household equipment to the internet - like home security, refrigerators, audio and visual entertainment pieces, solar panel operations and vehicle enablers.

Go shopping and invest in a bug scanner - another gadget to buy!!!   Fun, exciting and mysterious to use, especially in a hotel room, or whenever you have this irritating intuitive feel that you are being monitored, measured and watched.

Never reveal our eyes in digital transmission or social media - always wear shades in photographs, you never know how your eye retinas are going to be digitally measured and stolen.

Always use cash and never a digital means of payment - that means no pay wave on your mob phone or credit card, spend what you already have and have a coin pocket....until the day governments ban the use of currency and cash.

It is now easier for others to rob us behind the scenes in the digital world than for them to confront us face to face or in the physical perspective.

It used to be that fraudsters had to interact with their intended victims face to face, utilising all the tricks of a snake oil salesperson.  These days, in line with the rising impersonal nature of commercial transactions, delivery of services and mindset of human interaction, frauds, corruption and misdemeanours occur through the click of a button, a touch of an LED screen and an electronic exchange across the world.

The experience of being taken advantage of can be a remote and soul destroying experience.

And yet with every month passing into the 21st century, millions of individuals are willingly or forcibly made to adapt to faceless transactions, heartless exchanges and robotic encounters.   It may start as simply innocent as having your utility company make you get only on-line bills.  It can be as big as having the necessary information in life only made accessible through a screen.

Do look around your abode.  How many things do you observe that enable this digital, faceless and cyberspace intruder have access to your privacy?  Do you reflect how much you had to dish up of your hard earned post tax money to get them?   Do you have a terrifying smile then, when you realise that you and your family members are pressured often on an average of every two years to change to a better model of such equipment?  

Providers of services and goods inevitably move us to be more vulnerable to these heightened risks, for various reasons.  One big reason is their containment of costs for the business and the corresponding increase in profitability for their owners, shareholders or management rewards.   for users and consumers, it may be increased convenience....but at what cost?

Adithya Kerala Restaurant Wollongong

Goat curry ala Kerala.

What is Uttapam, I asked the friendly guy attending to us at Adithya, a rather unique restaurant in Wollongong serving traditional food from Kerala.   I see onion, cheese and mixed fillings for the Uttapam here.   He smilingly tells me that Uttapams are pancakes which are thicker than the rather thin batter of Dosas (which I am more familiar with).   The fillings are also mixed into the batter before being cooked, in contrast to Dosas, which have fillings separately placed inside the thinner pancakes.   Initially I get the impression that Uttapams look like an Indian version of pizzas.

What are Vadas?   They look to me like doughnuts, but dunked in coconut chutney or hot Sambar!

The Dosas, Uttapam and Vadas are available as sides at the Adithya.

Kerala is well known for its cuisine, especially with its rather special culinary ways with seafood.  Here at Adithya, there are not only fish cutlets, curry fish and fish fry, but also prawn and fish delights from the adjoining Malabar coast.   In addition, Adithya also makes available the Keralan twists on beef and chicken curries.

The Kerala coast lies in a strategic corner of south-west India, not far from Sri Lanka, with a historical experience of interacting with the Middle East and European powers, harnessing both the benefits and challenges of the monsoon winds, seafaring traders, colonisers and adventurers.   It has been a multi-cultural place even before the term was coined.   Culinary traditions have branched off for Christian converts, especially up further north in Goa, colonised by the Portuguese a few centuries ago and now a  significant holiday destination.

Lamb Korma with a touch of yoghurt.

Perhaps the coconut, poultry, curry leaves, mustard seeds,  fish, tamarind and banana leaves  have defined the underlying base for Keralan cuisine, which can be noticeably different from other  parts of sub-continental India.   The rustic countryside with canals and serendipity also factor in with religion and culture to produce the primary Sadhya vegetarian tradition.

The authentic and traditional banquet of Sadhya mainly is made up of rice served on banana leaves with a seelction of sdie dishes, each gauranteed to be appetising and yummy  - for example like Sambar, Rasam and buttermilk.   No meats. 

Sambar can be made with a combination of vegetables - Daikon, potatoes, pumpkin, radish, shallots, carrots, tomatoes, tamarind and Brinjal or eggplants - or just with one of them.  Its taste is uplifted by a powder made from coriander seeds, curry leaves, red chillies, Fenugreek seeds, cumin, mustard seeds, black pepper, cinnamon, grated coconut, Asafoetida and other spices.   Asafoetida is a spice from the giant Fennel family of plants.

Rasam is a soup, usually served with cooked rice,  that has a primary tamarind juice flavour but have seasonings of cumin, pepper, tomato and chillies.

In my childhood, I was fortunate to get to enjoy snacks like Appam, Puttu and Dosa.   I had neighbours and family friends who hailed from southern India in heritage and there were also street vendors those days in George Town, Penang, making such delicacies.

Appam is made with coconut milk and back then , with a kind of moon shine called Toddy (or Tadi in Hindi), to help as a substitute for fermented yeast.   It is usually served as a popular breakfast favourite with vegetable Korma, chickpea curry or coconut chutney.

Puttu is a ground rice plus grated coconut steamed cake, also taken at breakfast time, and is served with black chickpea curry - the Kadala.

Dosas at the Adithya come in various fillings -  ghee, masala, egg, onions, plain, cheese and Nadan (with Urad Dhal, cooked rice and Fenugreek).

Interesting enough, you can also try fried rice Kerala style but I am happy they also have Briyani. 

Prawn curry Malabar style.

Alas, there was no serving of the Thali on banana leaf the evening the three of us dined.   I reckon I do miss using banana leaves as a natural and organic plate - and then to practice using my hands to eat, instead of forks and knives!     The Thali echoes the importance food offerings play in religious customs, festivals and ceremony.

The menu at Adithya does cater for mainstream Australian tastes.   There is the whole host of curries, breads, vegetables, desserts and snacks.   I spot a duck curry but it is so different from the Thai version.   Kerala cuisine back home does place importance on vegetarian cuisine but here in the Adithya we get a wider spectrum in the menu.

The restaurant is not big, in just one shop front, so dining tables are packed rather tightly to each other.   We saw many take aways whilst we were eating there.   I waved to the young guy working in the kitchen, he seemed to be in a good mood but I reckon quintessentially he retained the engaging spirit like back in the Motherland.

Dosa -  light and easy with a potato filling and four choices of condiments.   Dosa comes with several options - Ghee, plain, Masala, onions, egg, cheese and Nadan.   

Adithya Kerala  Restaurant visited is located at  Shop 4, 166 Keira Street, Wollongong NSW, beside another Indian restaurant near the corner with Market Street. 

Opening hours are from 5pm to 10pm on Mondays and from 12 noon to 10pm every other day.

Contact +61 2 4244 1537


$7 lunch specials are available on inquiry.


My impressions of the Adithya Kerala Restaurant in Wollongong NSW:
Ambiance:  3 out of 5

Customer Engagement: 4 out of 5
Culinary Delight: 4 out of 5
X Factor:   3 out out of 5
Overall:     14 / 4  out of 5

T's Kopitiam Wollongong NSW

Pork mince stir noodles accompanied by prawns and Char Siew.  I rather found this enjoyable, good fro kids and yummy.

Roti with an egg based filling and dipping sauce.   This is not what I remember form my back packer days.

T's Kopitiam's rendition of Mee Goreng - I preferred it to be more spicy with a more tomato based gravy.

Highly recommended by me - I just love it!   It is the gravy, full of luscious tasting peanut crush, but more than that, it is the marinade of the chunky chicken skewers - with hints of lemon grass flavours over a charcoal grill.

The Nasi Lemak, but without curry, served with deep fried chicken, cucumber slices, sprinkling of peanuts and anchovies, hard boiled eggs and the Sambal condiment.    I must say the Sambal at this restaurant is worth going for  - it has  flavour, a kick on the palate and a smooth texture.

To me, this is the crowing glory of the menu - Sarawak version of the Laksa, here laden with prawns, bean sprouts, egg omelette and the all important gravy.   The gravy here is so different from the Curry Laksa you find in peninsular Malaysia   - there is more spice and less chilli.   This dish is tops in the realm of street food heaven as decided by New York food celebrity Anthony Bourdain.

T's Kopitiam visited is located at  Shop 2, 166 Keira Street, Wollongong NSW, near the corner with Market Street and on the way for vehicles to enter for parking inside the GPT Shopping Centre.

Opening hours for lunch are from 1130am to 230pm every day except Mondays.
Opening hours for dinner are from 530pm every day except Mondays.

Contact +61 2 4226 6663


My impressions of T's Kopi Tiam in Wollongong NSW:
Ambiance:  3 out of 5

Customer Engagement:  3.5 out of 5
Culinary Delight: 3.5 out of 5
X Factor:   2.5  out of 5
Overall:     12.5 / 4  out of 5

Ormeggio At The Spit Mosman NSW

Risotto with pumpkin flavours, graced by Parmesan drops and a balsamic vinegar.

Chef Allesandro Pavoni has consistently offered modern Italian culinary dishes which still echo the best of the northern regions of Italy.  His base of creativity and culinary delight is also iconic, near the Spit Bridge, in one of lower North Shore Sydney's most coveted spots, blessed by panoramic scenery, easy access from the city centre and yet offering diners a wonderful refuge from city life.


I could see the vehicular traffic across the Spit Bridge from our table.    My group of three  was pretty looking forward to an evening of a surprise menu offering, willingly open to what the Chef had in mind, whim and seasonal produce  - instead of being subject to a regularly repeated menu.   It was a five course affair, a starter, two mains and closed by two dessert items - the Stressless Sunday Dinner!


The greet staff set the engaging tone, and before very course dish, we were explained to in gusto and detail as to what we were about to discover, saviour and experience.   I must say it was not a degustation, with more than ample servings of each offering.  


I absolutely loved the Prawn Tartare, garnished by parsley oil, presented in a white plate which displayed an exquisite placing of ingredients.  At the other end of the spectrum for us that evening was the Risotto flavoured with pumpkin, highlighted by Parmesan and graced with balsamic vinegar  - in this instance the Risotto itself had a harder texture than I appreciated.   Apart from that, we also had King George Whiting, Granita with Lemoncelli and a sweet dessert utilising Ricotta.    The organic sourdough was terrific as an opener - the Bagna Cauda - accompanied by an anchovy based dip.


Lighting in the restaurant was heavily subdued which can contribute to the ambiance  - here we were, huddled around our sole table lamp, and the scene is repeated across the sizeable dining area.    I did not feel as if I am placed on planks above water (Ormeggio refers to moorings in Italiano ) - and the washrooms are a delight, with careful and thoughtful touches of luxury and accessory.  


I must say it was not easy for first timers to find the way to the restaurant entrance, as currently there is much renovation work surrounding the Ormeggio,   Once inside, we are embraced by vistas of the marinas, Sydney Middle Harbour and Pearl Bay.    Tables are tastefully separated by a good measure of personal space and this is appreciated.   As the evening wore on to close the weekend, more and more diners turned up as we commenced our visit early on a winter's evening when sunset was just after 5pm,  but it had indeed been a relatively welcoming warm night.


Sommelier Jeremy Croft directs the wine list at the Ormeggio, with choices that take a diner through the various wine growing regions of Italy, a rather unique experience.




The Ormeggio visited is located at the D'Albora Marinas, The Spit, Mosman NSW, with paid parking available on the same side of the Marinas.   

Opening hours are from 6pm to 10pm on Wednesdays; from 12 noon to 3pm and from 6pm to 10pm on Thursdays and Fridays; from 12 noon to 3pm and from 530pm to 10pm on Saturdays; and from 12 noon to 3pm and from 6pm to 10pm on Sundays.
Closed on Mondays and Tuesdays.

Contact +61 2 9969 4088


My impressions of the Ormeggio at the Spit Bridge, Mosman NSW:
Ambiance:  4 out of 5

Customer Engagement: 4.5 out of 5
Culinary Delight:  4 out of 5
X Factor:   3.5 out out of 5
Overall:     4  out of 5


The Sydney Morning Herald has awarded two Chef Hats to Ormeggio annually since 2013, after first attaining one Chef Hat since opening in 2009 and rising to two Chef Hats in 2012.

The Ormeggio is listed as no. 24 in the current rankings of the top 100  Australian restaurants  as provided by Gourmet Traveller Australia.

 

Buck Hamblin Cafe Thirroul NSW

Luke Barrett is the licensee for this recently opened cafe  with a refreshing look,  eager staff, welcoming vibes and good coffee blend.   Buck Hamblin used to be a well known shoe store and it is delightful the name, iconic of the Illawarra, is retained and revitalised for  a new business, a new sector that exudes lifestyle as much as foot gear does.


There is a buzz about the place, especially in the morning and afternoon, in a cafe that also has a license to serve social and business alcohol till early evening.   What a wonderful combo - a cuppa in the morning and a relaxing wine just before sunset?

The primarily white interior decor is contrasted with an eye catching barista stand and counter, purposefully highlighted by vertical stripes.   The space is thoughtfully made use of, even the two front narrow sides that once held shoe displays but now providing quiet and private corners away from the main part of the floor.   The kitchen is tastefully hidden behind an inside door.  

The food menu is streamlined easy to pick one for a snack.  My fav is the Panani with slow roasted pork belly  - BH gives me a generous serving, in which I cannot decide whether the bread or the pork is better, both are yummy.   My other recommendations are the Ploughmans and the Porridge.    When it is crowded in the main area, I do not mind a quiet corner for a quick vjsit and make no fuss.    It has been raining unpredictably this past winter but there is  also outdoor seating.

Nearby is  a hub of village like that Thirroul residents  love, including a well stocked IGA, a post office in a vintage building, newsagent, butchers and more in a the section of main strip north of the rail station.  The beach is not far away - BH is a good idea for a visit before you hit the beach, or after.

Buck Hamblin visited is located at  260 Lawrence Hargrave Drive, Thirroul NSW, near the Australia Post office, on the same right hand side if heading north from Bulli.

Opening hours are from 7am to 6pm every day.


My impressions of Buck Hamblin at Thirroul NSW:
Ambiance:  3.5 out of 5

Customer Engagement: 4 out of 5
Culinary Delight: 3.5 out of 5
X Factor:   3 out out of 5
Overall:     14 / 4  out of 5