Sitting Still and For Too Long

In contemporary society, many individuals commute for long hours each day, to find themselves immobile in front of computers in businesses and offices. Then they come home to mostly sit in front of smart phones, smart tvs and tablets.   Even tradies need to complete and email a customer payment or transaction using a laptop.

Unless a person consciously incorporates into his or her daily regimen purposeful walking or other activity, modern life continues to be sedentary. House cleaning, walking the dog, gardening and grocery shopping are outsourced by those who can afford it and say they have no sufficient time to do those chores.  These same individuals may be the ones who sweat it out though at boutique gymnasiums, stop two blocks away from their transport and walk to their destinations and have a fitness trainer for boot camps on weekends.

Money is made by playing the speculative markets in shares, options and property. People can get rich by sitting around instead of actually performing physical activity. Over consumption of food is synchronised with a so called higher standard of living. 

And when people take holidays, perhaps they can walk more but many just sit on beach chairs in resorts. The human body is made for purposeful physical exertion rather than continuing sitting on our bums.

Are we having standing work meetings, social catch ups and dates running through parks? Only the few and the health conscious. Most of us find ourselves sitting in pubs or fancy bars, lounging in hotel set ups and home outdecks or driving the kids around. We prefer to take escalators or elevators instead of using the stairs, even when we are able. 

Entertainment in this so called modern age are littered with over long movies, confined seats watching live performances (unless you are in the mosh pit) and relaxing in home cinemas. We look for seats in public transport and many these days do not give up their seats on buses and trains for more deserving fellow passengers.   have you tested yourself by standing on a moving train for 90 minutes, improving your posture at the same time?

Yet there are those amongst us who undertake hiking pilgrimages, perform ball room moves, charity runs and dawn bike riding exercises. Healthy past times can on the other hand be achieved when sitting down, like meditations, yoga and indulging in meaningful conversations.    The Fit Bits and smart phones can measure your active and sedentary statistics if you allow them to.

The bottom line I reckon is the proportion, regularity and balance between sitting down and not, between moderation and excess and between a natural cycle and forced patterns.

Lining Up

Kiddies, parents and teens lining up not just for their Mackers but the toy and movie momento packs that go along with purchases.  This can be an epitome of marketing and revenue generation, with customers not just going for the primary product of the business but trivial sidelines that create real passion and excitement for the market, but are really things forgotten in a few years.   Who really cares about the health implications of burgers and fries, there is more than a reason to visit a Mackers store  -  it is the experience.

Rich property buyers hiring people to stand in for them in lining up for apartment purchases off the plan.   Proxy buyers and representatives employed to place deposits for a speculative and hot market.   The idea is to get a place, a booking to make even more money.  Property real estate agents are masters and wizards in churning up need, interest and action....they are experts in auctioneering, hyping up and making one feel the want.   So potential buyers do feel the pressure and heat of being there, or being square.

Queues at the first Australian Krispy Kream outlet in Liverpool NSW all excited over the doughnuts, spurred on by the wafting aromas and complimentary sampling while waiting in line.  Read about Mackers above, but here KK does not even provide other than their main products - doughnuts.  Is there a problem with this....well, KK has closed many stores in Australia.

Pensioners all stressed up waiting to withdraw their money from bank branches as the Greek economy goes into crisis due to inability to repay loans as required by the European Union.   Ordinary folk lining up again at bank branches as the Indian and Venezuelan governments  declare some high denomination currency notes as being phased out and no longer accepted as legal tender.   These people lining up have an urgency to salvage their money's worth, are disheartened and angry.   Most have worked hard to make meagre savings the only mistake they made is not to have them placed in the bank.  

Shoppers with passion sleeping the night before in front of David Jones and Myers stores in Australian capital cities, on the cusp of the Boxing Day sales.   Amazingly, despite on line shopping and early discounts throughout the year in retail, there are still people carrying out what seems to be a retro and irrelevant shopping tradition.. Maybe this is an excuse to have a gathering with friends and have a party atmosphere in the warm summer weather Down Under.

Thousands walking persistently, despite fatigue and pain, across South-eastern Europe, in their hunger for freedom, escape from war and a better life.  Their home countries have been deteriorating in civility and bearable conditions, or some may be seeking a better economic opportunity overseas.    Whatever the reasons are, they are scenes of the human condition that both chill and churn our hearts.  They take risks in drowning, facing aggressive opponents and in physical fatigue.   Still doing this is better than remaining in their home villages and towns.  The silver lining is that they also discover acts of kindness, understanding and help from strangers they have not met before.

Thousands of citizens and residents patiently waiting under the Equatorial sun and rain in respect and sincere humility to farewell a political leader and founding Father of a small island nation which is now the world's richest city.   No political leader is perfect, but that is not the point.   True leadership is echoed by the positive impact in the lives and hearts of the masses.  Some approaches and methods employed by such leaders cannot be palatable, but in the end, it is the outcome, the sentiment and the achievement.  Human beings have a mind of their individual own, but when the many have tears in their eyes - and more importantly the pride and respect in their late leader - it is a rare moment in history.

Thousands of volunteers willingly being herded to provide service to and engage with the paying public attending Olympic Games.   The ideals of the Olympic Games lie in the heart and soul of Western civilisation, ideals and values.   Are the modern games organised with the same spirit, intent and philosophy?    Volunteers are galvanised to work for long hours with crowds and given much inspiration and indoctrination, the critics may say.   The volunteers themselves seem happy to do all this.

Persistent liners up in front of major city stores eagerly anticipating to buy the Samsung and Apple products released every two years.    Same as for the observations on Mackers above, except that the products last longer, but not by much and there are no freebies.  It is always fascinating to observe the delight and pride of the first buyer in the line in each city.

This is the March of the Human Pysche.

Babyface Kitchen, Wollongong NSW - Oh What A Night

Scallops placed on a corn puree base and topped with delicate things.

"Kevin", the tall and smart looking gentleman behind the counter called out to me.

I shook his hand but I was not terribly sure initially who he is.  He sensed my uncertainty and quickly mentioned 'Hevan".

I was impressed.  A young man who looked hipster in the mornings at a Corrimal cafe fav of mine has transformed into an even more dashing personage at Wollongong city centre's outstanding restaurant for degustation, fusion and bar experience - the Babyface Kitchen.

Duck spring rolls looking and are yummy, with Namjin sauce  - my repeated favourite.

Babyface Kitchen is located at Shop 1, 179 Keira Street, Wollongong city centre, New South Wales.
Contact +61 2 4295 0903
Opening hours are from 6pm every week day except Tuesdays, and from 12 noon to 3pm on weekends.
Fully Licensed Bar.  BYO Friday lunch only with $10 Corkage per bottle or 6 pack of beer.

A selection of fine Sashimi, graced by Japanese radish mustard and pickles.

The layout of the restaurant had not changed in the few weeks since I was last there.  The menu had changed like the turn of the season, expanded but my loved items remained.  And to night, there was even an option for a five course so called 'standard" menu choice.

Oh yes, the young lady, standing beside ......she was engaging as usual, made a good recommendation of a bottled white to start with to match the seafood and her settling us in.  

We arrived a quarter before seven for dinner and after us, the people started coming in, good for a Tuesday night, a specially opened evening before Christmas.  Babyface is usually closed on Tuesdays.   Soon the obvious only table for ten was filled up.  The open kitchen door, through which one can occasionally glance at, was a hive of activity.

An eggplant medley.

What could we expect from this five course option, we asked.  Then perhaps we preferred to be surprised, potentially with delight.   Sparkling water to cleanse the throat.  No more questions, bring the delights in - and surprise us.

The course proceeded - it not just continued to delight me, with new and familiar offerings. The duck pancakes are a standout, the Soba noodles with a freshly cooked runny egg are my comfort food.   The kingfish, tuna and salmon slices and cubes made both of us speechless.   I shall never forget the positive amazement on the face of my fellow diner that evening when he bit into the exquisite beef.

Some after thoughts from both of us on the heirloom crunchies - they were a tad over salty;   the topping of the flavours on the seared scallops had unexpected sourish after taste, perhaps a bit harsh for the delicate natural flavours of the scallops; and the eggplants may seem off course from the culinary journey we were on.

Heirloom crunchies.

Raspberry flavoured gelato was in reflection perhaps too strong a contrast for dessert, when placed side by side with the caramel version.   A second round of wine degustation came with a light red, as suggested by another staff member (or was he one of the owners?).   By late evening, we were happy, satisfied and delighted that Babyface Kitchen continues to strive and deliver.


Ala carte next time.  I must say the portions have increased compared to when Babyface first started.   The mains have always been just right in size.  The crumbed and fried eggplants tonight were generous in serving.  The scallops were ideal entree size.

Consistent, gratifying and quality  - the beef slices on my most recent visit in December 2016.

An independent review by Kevin Yong

My dish recommendations are as follows:

For entree, seared Saikou salmon belly; and

the Mooloolaba yellowfin tuna.

For mains, the Kurobuta rare breed pork chops.

Icons of Beijing - An Image Recollection

The Gantry Restaurant & Bar, Sydney Harbour NSW

They say, on a sunny day, Sydney Harbour sparkles at its best, especially with a gentle but sturdy breeze.   What then is an opportune time to catch up and have a meal beside a renovated pier, with no hint perhaps of its past, but within a contemporary designed hotel as a bonus.    Welcome to the Gantry.

The Gantry is located at 11 Hickson Road in Walsh Bay off Sydney Harbour, New South Wales.
Executive Chef:  Chris Irving
Contact +61 2 8298 9910
Opening hours are from noon to 230pm and from 6pm to 10pm every day.
Public holiday surcharges are 10 percent.
Group bookings are considered for nine or more guests.

My butter fish mains, accompanied with Samphire, leek, mushrooms and corn sprouts.  Samphire is a succulent Euro variation of the parsley.

The emphasis is on seafood, Australian, Sydney....I felt we were in some retro colonial setting with a marine going heritage and yet contemporary.  The entry landing area does not squeeze a guest and the check in for your booking is wisely tucked away at one side.   Oh yes, another portion can lead the restaurant guest astray to the lobby of a boutique hotel (the Pier One Sydney Harbour).   The interiors are designed by Bates Smart, with timber floors, steel frames and yet retaining aesthetic looks.


The ambiance is South Pacific, yet English and American.   The young staff member who attended to our table is Euro, as if off from some large cruise passenger ship.   I like his accent, his alert eyes and his articulation on the dishes and offerings.


The chairs offered are comfy and makes me want to just lounge for the whole afternoon, perhaps eyeing an author or celebrity or two.    We are given a table in the out deck area, as if in a tourist section of Sydney Harbour  - oh yes, it was precisely that.   We could see passing ships, huge, carrying on with their business and care.   Strangely I do not remember any saltiness in the air, but just a refreshing perspective and feel that afternoon.  
I do not reckon doggies were allowed.  There was a wedding function at a hidden corner tucked away on the sea front, with Malaysian Chinese accents of spoken English.

Chocolate, coconut and cherry Trio, very Aussie.

I loved my mains, the butter fish.   Elegantly served, a portion of the fish melted into my bite.    The chef knows his art, science and skill.   It was not under flavoured, in fact it oozed with a rewarding taste and a soft texture.   The menu has an underlay of Mediterranean and Asian influences.    More importantly,  what seeps through is care of selected ingredients to nurture, garnish and enhance the main item on your plate.

There seems to be a hint of seating us on the out deck, albeit under cover of plastic sheets, instead of being inside.   I preferred to be out there, one with the elements.   There is a contemporary designed washroom, though no baby change room.   Full, degustation and pre show menus are offered, with choices for vegetarians.

Blueberry, corn, maple and buttermilk Gelato

The Gantry offers more than just my preferred dessert offerings.  With one Chef Hat from the SMH Good Food Guide,  it has commenced on strong foundations.   Service is like what you expect from a five star hotel.  I was immersed in our selection of desserts, with sprinklings of petals, colourful touches of the heart and things that go crunch when I needed it.  And we did not go to the bar that day......


Executive Chef Chris Irving hails from Canada and worked with Brit Gordon Ramsey.   Chris grew up in the Yukon Territories, so he knows his seafood, especially those wild and free.   And wait, he is also associated with being the chef to David Beckham.   There is seating  for 70 people inside and another 60 outside (in my fav out deck space) but that means a little crowdedness on the good ship Gantry.  oh yes, there are a few cushioned sofas and raw ceilings.......but a Captain had never had it so relaxing on land.

Lychee with Piel De Sapo melon and Mango De Leche, a rich and decadent sauce.

Pier One Hotel , of which the Gantry is associated with, has rooms and suites with window wide views of Sydney Harbour and the Bridge.

An independent review by Kevin Yong

My dish recommendations are as follows:For entree, raw scallops presented with sea urchin, Daikon and veal; plus the
Pigs head with purple mustard, mulberries and prune.

For mains, Holmbrae Hen, with apricot, Panisse and legumes; and
the Dry Age Lamb Rump, served with blueberry, Euclaypt and parsley root.

Parking can be a challenge on nearby streets and even inside the lane leading to the restaurant, but do be patient with the Council meters that seem to only work with credit cards.   Best way to reach the Gantry - by boat or by walking.