Tuesday, 27 June 2017

Meeting at Meekatharra





Our fellow diners - two well worn fellas, having simple meals - were perhaps at the same time surprised, delighted and wary - when the four of us, three women and a guy - asked if we could share the worn out wooden table to sit with under the early night sky.    We had left over canned tuna, instant noodle soup and ten days of being on the road when we got social with two prior strangers as if we were at a pub.   Two individuals who taught me a lot in under an hour of conversation.


So how did we landed up here that evening?   We had driven out of Karijini, out of the southern Pilbara region which is better known for its mining, road trains, dirty red sand dusted trucks, occasional camper vans - and headed to Perth, in a more benign and lush corner of south-western Australia.   I had been advised by the owner of Miss Nuggets, a fiesty small sized doggie with not much fur, to be more mindful of our belongings in this hub of Meekatharra, which has a population of not more than 950 permanent residents.  We had booked this caravan park from the internet, not knowing enough that there are other accommodation options in Cue, another place a hundred kilometres south.    Meekatharra, which in Indigenous Australian, just means a place with little water, had,  on us arriving, a small Chinese eating place, a rather silent main street and a pub in an old heritage building from Victorian English days.   I had looked for a wee wee spot there in that pub hotel, on a nippy evening at the start of the cool season, and found the indoor facilities very satisfactory - and clean.


A place with little water - to me, it also lacked progress, as if it had been abandoned.  It was a transient place, a dot on the map along the inland highway mid-west of the state of West Australia,   a settlement on the edge of a vast desert and depending on  the extraction of resources.   We had arrived seemingly furtively under the cover of a clear cloudless night sky  - where are the Indigenous people?   I saw worn out and dirtied mine workers sitting around the pub counter  - and mind you, there were only several people in the rather large indoor space.   Every thing can be relative in impression  - and after being in the unique Woop Woop further north, in another place, our accommodation at Meekatharra seemed heavenly, with attached bath, toilet and small kitchen.   There was even a central facility building with hot food, television and clean eating tables.   Mind you, there was no coverage from Optus, no wi-fi, except if you hang around the central facility and the whole place still dark enough to fully appreciate the stars.


Back to the two rather interesting elderly men at our make shift picnic table.   The two of them must be catching up on a regular basis daily.   There was a bond between them.  I was curious but dared not ask - how did they come to be here?   The more friendly one asked me instead, where have you all been?   Karijini!   He replied, what and where is that? This National Park, which just meant "a hilly place"  is around 700 km north but he had never heard of it.   Polite conversation then led to what do they do there to pass the days.  It turned out to be gold prospecting, but not the kind the movies put into my mind about panning in creeks in Victoria or in California.   Here the elements are as hardy, cruel and dry as the rocks - and we learnt about fossicking.


The cynic in his mate got this other guy to blurt out that gold searchers are very patient or stupid or both.   With his big eyes in a placid look, he was truly convinced of his statement.   The more chatty fella ignored this and came back to show us some small pieces of gold nuggets on his right hand palm.     There, nestled upon a rather worn hand, were hints of gleam under what needed to be brushed and properly cleaned of.   They were smallish, but could possibly fit into ear rings.   As he spoke, the gleam in this fella's eyes increased in the dark evening ambiance.   He took special effort to show these to the women, as if he was behind the counter in some Amsterdam goldsmith shop.   Every one must have a passion - whether it is sport, work, fitness, love or looking for gold.


In the eighties, I am told, when we were wee laddies, there was a gold rush in the region around Meekatharra.    I felt as if in some future scenario, we had landed in some dusty outpost in the Silicon Valley, with tales of the cyberspace rush from where back when.  Now this place looked so forlorn and remote until the mention of its gold mining history.  It is still an important centre for the Australian Flying Doctor Service, which I first got to know from the Tv series Skippy the Bush Kangaroo.   Our motley group of travellers did notice a road sign to Paddy's Flat - and that was where the last serious gold rush occurred nearby, around twenty years ago.    So the dream is still being kept alive.


The rail tracks did play a significant role to keep Meekatharra alive and grow in the past.    So there was a way to transport out all those natural resources from the ground.   Not many visitors take the Central or Great Northern Highway in Western Australia   - maybe only adventurers, mine workers and natives.    There are wild flowers wowing people who come in the correct season, late winter or early spring, but these are mainly from the Perth area.    We had our first significant rainfall south of Meekatharra, during the early afternoon when we were almost close to Perth via New Norcia.     It has been a dry start to the southern Hemisphere winter.    I suspect the area is more affected by the behaviour of the monsoon cycles playing out in the Indian Ocean a thousand kilometres away near to Broome and Exmouth.   Then I realised that this was not even in the dry season, which usually occurs between August and November for Meeka.


The second chap asked for forecast minimum temperatures for the coming week.  Mary, who had wisely invested in a Telstra SIM card, could get the information from her mobile phone.


The next morning, I had a spring in my step waking up, looking forward to the hot bacon and egg roll I knew was sold in the central facility bar.     This was after a week or so of canned tuna sandwiches, I reminded myself.    Oh yes, and there is also the wi-fi   - my social media withdrawal phase was going to be soon over.   This day I was going to cover so much territory, not just going back to Perth city centre, but flying back across the Great Southern Land to the Big Smoke of Sydney, located in a different time zone and five hours by flight away.    The Man withe the Nuggets on hand was already up, perhaps already having his breakfast on the very same table my group and I met him and his buddy last night.    I waved to him and he did likewise.   It was 6 am - the birds were beginning to chirp but the sun was still asleep.

Karijini National Park - Joffre Falls and Gorge




























Tuesday, 20 June 2017

Western Australia




Western Australia!
We slept rough, drove for long hours and mostly had sustenance of canned tuna sandwiches and plain drinking water. We did the stereotyped activities of star gazing, having red dust on our shoes and backs and immersing part of us in clear water streams. 
Yet it opened my eyes to the Australia beyond capital cities, with the sheer influence of the natural elements on such a huge chunk of this continental island. We were fortunate to explore during the dry season. I was taken out of my comfort zone in bush walking on challenging trails, the level of difficulty of category 5 involving good shoe grip, physical dexterity and changing my mindset. 
I loved meandering up the Indian Ocean coast, particularly for its sunsets, unique marine life, dramatic landscapes and sheer isolation. At the same time, I did not get the opportunity to meet as many Indigenous people as I expected.
Perth is such a unique place so far from other parts of the world. It has a quiet lifestyle that still has an economy so dependent on extraction of resources. Yet it may have missed utilising more of its advantage in having a pristine environment and being in the same time zone as several growth areas of the world. 
The trip involved first going from Perth to connect points Geraldton, Kalbarri, Shark Bay, Monkey Mia, Ningaloo Marine Park and Exmouth. Then we turned inland to stay four. nights in the Karijini National Park in the south of the Pilbara. Finally we headed back to Perth through the Central Highway inland through mining country, also dropping by the monastery at New Norcia.
Perth with its lights at night looked like an isolated presence in a universe of surrounding darkness. Most visitors head further south of this city to to the south eastern corner of WA. It has been a privilege to know the fascinating world north and north east of Perth. Yet we missed visiting Broome, Karratha and the region adjoining the Northern Territory. 
We trudged and drove at least over 3000 km. We immersed in the delights of several national parks, most of which were larger than some notable nations. I now value more drinkable water, petrol and access to data and telecommunications coverage. Yet at the same time, there is no measure of the content, reward and thankfulness in the heart being able to savour so many dimensions of Mother Earth - away from the distractions, noise and pollution from contemporary human societies. 
The further you undertake a journey away from the trappings of conventional society, the nearer you bring yourself to what matters and what you have been born for.

Wednesday, 5 April 2017

Watch the Vibes




Be adventurous with your heart,
Walk out your imagination.
Do something meaningful with your part,
Feel the progress to your destination.

Watch the vibes,
Follow your nose.
Ignore temporary hype,
Get unwrapped from meaningless woes.

Listen to the shades and colours,
Act on your strong cues.
Share your ship in the safe harbour,
Embrace the new like morning dew. 

Provide unexpected delight,
Keep in touch and give a smile.
Remove the clutter and shine a light,
Do not just do things when it is only worth your while.

Be moderate in all things you do,
Enjoy the purpose and the passion.
Gratefully appreciating what you already have really is not to eschew,
The future is one for you truly to fashion.

Tuesday, 28 March 2017

Koi Dessert Bar Chippendale NSW










Not since Adriano Zumbo has there been such a huge adoration for a Patisserie chef in Sydney, Australia.    Reynold  Poernomo is young, slim and full of dreams.   He has an eye for the aesthetic, the detailed and the captivating - not just visually, but in arousing our template and inherent urge for the forbidden culinary world.   Human beings need relief from the mundane, the usual and the routine.    Reynold provides this at the Koi Dessert Bar in downtown Sydney in the revamped village hub of Kensington Street in Chippendale.


The menu creates more excitement with names from fairy tales and Nature.    The Forbidden Fruit suggests of a recreated apple, looking so red perhaps because of use of the raspberry Sorbet, but when you get digging into this, there are other treasures to discover - chocolate mousse, lime zest and raspberry gel, all sitting on a chocolate looking and tasting soil.    There is a definite pleasure to contrast the richer chocolate with the lighter but still sharp raspberry.


Some other dessert offerings are more direct to figure out -  Peach Please is dominated by peach jam, but is actually a rosemary flavoured yoghurt, enhanced with a Heillala vanilla mousse and sprinkled with a raspberry powder.   This turns out to be rather harmonised both on the palate and to the eyes.   Heilala vanilla is a brand found in Australia, often used in bakeries, noted for the vanilla seeds present and useful for light coloured recipes like Cream Brulee, custards and shortbreads.


T. Time suggests very East Asian, with a core of black tea ice cream, garnished by mandarins, chocolate pebbles,  a five spice hazelnut sponge and the French Creme De Meaux.










A central Koi Kitchen prepares the pretty and petite delights.    Back at Kensington Street, the openness of the goings-on at street level, with a hive of activity of mostly energetic staff, suggests an inviting world of what is happening behind the display.   It is a cobbled and paved lane in front,  as if a private enclosure, and you have entered an inner sanctum of Reynold's.


Cocktails, licensed bar offerings and a dimension of a way about town permeate upstairs.  It is as if you have climbed  up a traditional two storey house in the South Sea islands, but this one is surrounded by glass on most sides.    You can look down at a 
small flowering garden below.    The romance you have been caught in, blurry eyed, downstairs can continue in an affair upstairs.      












Mousse, sponge, Panacotta, gels, tarts and jelly.   Asian reminders like Matcha, sesame, Yuzu, coconut, green apple and lime.    Aussie standards like Pistachio, caramel,  white chocolate and yoghurt.    The compulsory little flower petals sitting on top of things that catch the eye.   Shapes that persist -  globes, pyramids, towers, rectangles and squares.


Colours do arise from the tropical origins of where Reynold's extended family came from.   Purple, yellow, orange and more.  They can at times remind me of the Straits Chinese kueh, but this a world away with Euro influences, fusion encouragement,  East Asian beauties and the best of new fangled ingredients.    Hidden in the delights is a reminder of the Bika Ambon, usually made with tapioca, sugar, coconut milk, yeast and eggs, but also versatile to combine with cheese and chocolate flavours.    At the same time, Tonka beans from Central America and the northern parts of South America are also used at the Koi   - the power of the beans is in their Coumarin, which is also utilised in the perfumery industry.











The expectations of customers can be subject to whims, sentiment and reality.   This can apply especially when when two of the artistes and chefs behind the creations from Koi have been on public television.   


Art can be a subjective thing - has Reynold Poernomo concentrated more on presentation, ingredients with taste?    Going forward, can he can consider more on texture and theme surprise?   To be fair, there have been this teasing play by Koi of how ingredients have been converted into shapes far from their what they usually are, for example fruits rediscovered in sheets.    Reynold also does love to surprise and make us smile  - several of his dessert creations involve cracking a surface, digging with anticipation inside and then changing our perceptions.   This process sweetens our experience and increases our anticipation all at the same time.


Do the regulars prefer more variations as time goes by, while retaining the favourites?   This is not easily answered.  If you have fallen in love with one creation, you would not want that replaced, but to create more variety, that means more to be made for the display shelf.


Koi does not just offer non-savoury items and has factored in a degustation menu away from the patisserie and desserts.    The non-dessert creations, from a chef with a background of Indonesian culinary influence, come from Arnold, brother to Reynold.   Mind you, there is another brother, Ronald, in the team as well   - and he specialises in cocktails.   Three brothers , each with his own unique talent.


Back to Arnold, he was a judge in the Indonesian version of Masterchef.     The one savoury dish from Arnold  for me is the duck breast   - roasted with charcoal;  served with duck hearts, butternut pumpkin, Swiss chard leafy veg with red stalks and onions; and flavoured with orange maple cider and red wine.    


The other test of culinary skills is in the Hiramasa kingfish, increasingly popular in fine dining these days  and Koi garnishes them with salmon roe, a puree of caramelised onions and mushrooms,  kelp oil plus smoked Dashi.    Dashi is an important stock and base for many things in Japanese cooking - usually made with kelp and preserved and fermented fish like the Skipjack Tuna  - and is essential to provide the significant Umami taste.






There are four variations as to how you wish to enjoy the Koi experience.  Many phone in orders for catering to collect or take home.    Walk-ins usually wait for a seat along the street and line up to obtain what is available on the display shelf.   Before dinner time, yet others order from down stairs but get a table in better ambient surroundings upstairs.   If you come after 6pm and want to go upstairs, you have to order from the degustation menus - dessert or a combination of savoury and dessert.


There are more variations at the licensed bar upstairs.   Serious coffee lovers may make the leap with a Gotta Have Espresso Tini, where Canadian maple syrup, Japanese Mirin, vanilla Vodka and Licor 43 mix with an espresso to provide the best of many worlds.   Licor 43 is reputed to have forty-three ingredients, but generally is a light citrusy liqueur from Spain, flavoured with vanilla and a host of aromatic herbs.    Mirin has a lower alcohol content compared to its other fellow rice wines


For something refreshing, I love the Bitter Balance, where an innocent shot of Angostura Bitters makes company with Campari, dark rum, burnt orange vanilla syrup and lime juice.    The seemingly healthy Banana Milkshake is laden with Baileys and a Caramel Vodka.   And who can not help noticing the Kevin Bacon, where the theme of bacon, truly, flows through its ingredients - Atzec chocolate bitters, Choc bacon and Bacon washed Bulleit Rye whiskey, all washed with maple syrup.











On street level, at certain times, it may look like a queue for seeing a pop star.   There is not much space to wait in front of the display, yet people patiently do so  - Japanese anime  dressers,   middle class families from the North shore,  tourists,  matronly types, youngsters.     Upstairs, there is a ruffle of activity and amidst the diners, there are single ladies, couples, party goers out on the town and the university people.






Koi Dessert Bar visited is located at 46 Kensington Street, Chippendale NSW.   This is the side of Kensington Street away from George Street.
Opening hours are from 10am to 10pm every day except Mondays.  Coffee and cakes are available from 10am to 10pm, whilst degustation dinner begins at 6pm.
Contact + 61 2 9212 1230
It has been announced for another outlet opening in Ryde NSW.





My other recommended creations to try at the Koi Dessert bar are:

Nomtella, served as a dome with a Brownie base and topped with salted caramel and Espresso flavoured mousse.

High Tea combination with matching tea blends  -  I understand this is the next frontier and adventure at Koi's.







KOI Dessert Bar Menu, Reviews, Photos, Location and Info - Zomato 

To Declutter

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