tag:blogger.com,1999:blog-33995699712044377702023-11-15T23:47:40.450-08:00PalateAll words and pics by JSLPublished articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-3399569971204437770.post-85273518268929090902009-03-01T04:00:00.001-08:002009-03-01T04:15:51.861-08:00Published Work<div style="text-align: justify;"><br />Thanks to everyone who was kind enough to enquire after me, it was much appreciated. Health is on the up-and-up now, although life has gone into complete overdrive this year so I can't see the blog continuing in the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">foreseeable</span> future. So even though it is pretty much kaput these days, I will continue to keep my <a href="http://jennifersusantoleearticles.blogspot.com/">published articles </a>site up-to-date for work purposes. Cheers!<br /><br /><br /><br /></div>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com2tag:blogger.com,1999:blog-3399569971204437770.post-58906461064265894762008-12-18T21:05:00.001-08:002008-12-18T21:07:21.369-08:00AWOL<span style="color: rgb(102, 102, 102);font-family:arial;" ><br />Well, it's been a long time between posts, nearly a month, so I thought a brief explanation was required. I've not been well and, as things are not on the improve, have decided to call it a day with my food blog. I hope to return later in 2009.</span><br /><br /><span style="color: rgb(102, 102, 102);font-family:arial;" >Wishing you all a wonderful food & fun-filled Christmas and a safe & healthy New Yearr. It's been a blast.</span><br /><br /><span style="color: rgb(102, 102, 102);font-family:arial;" >Jenx</span>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com6tag:blogger.com,1999:blog-3399569971204437770.post-1541544115106393672008-11-30T06:49:00.000-08:002008-11-30T06:49:00.846-08:00Golden Ravioli<div style="text-align: justify;"><span style="text-decoration: underline;"><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo4sBmYWwMzsgNsRqPXrtJsB6AvxkSAX6HO4HeH7IAGyCS8uOb6qA0lWAN734seIWA9IPMD3urKNo45jXcR2CsXALH4lOSOGVRxTojilhyphenhyphen7UGUFzQFvIgCS5FbGeWL-Bueefwz5xf-Q6Oc/s1600-h/Pasta+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo4sBmYWwMzsgNsRqPXrtJsB6AvxkSAX6HO4HeH7IAGyCS8uOb6qA0lWAN734seIWA9IPMD3urKNo45jXcR2CsXALH4lOSOGVRxTojilhyphenhyphen7UGUFzQFvIgCS5FbGeWL-Bueefwz5xf-Q6Oc/s400/Pasta+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5274398701222375698" border="0" /></a><br /><span style="color: rgb(102, 102, 102); font-family: arial;font-size:100%;" >I'm still on my home-made traditional cuisine-finding jaunt, so if anyone knows of a find they don't want to keep to themselves, then drop me a line.</span><br /><br /><span style="color: rgb(102, 102, 102); font-family: arial;font-size:100%;" >I was put onto <a href="http://www.goldenravioli.com.au/pasta.html">Golden Ravioli</a> by good Italian girl Dee as the "place where Italians buy their pasta when they can't be bothered making it themselves". That's a ringing endorsement if ever I heard one, so we bundled into the car and headed up to North Perth to their wholesale outlet (where they also sell to the public). There were kilo bags of fresh fettucine ($5), tubs of sauce ($8) and huge trays of ravioli bolognese ($12 for two trays). I tell you, this stuff is top drawer as well as cheap as chips and me & my sad wallet were well impressed.</span><br /><br /></div>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com4tag:blogger.com,1999:blog-3399569971204437770.post-18436833242286617952008-11-22T00:34:00.000-08:002008-11-22T01:02:34.185-08:00Recipe: Emu Goulash<div style="text-align: center;"><span style="text-decoration: underline;"><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgScTWmydoq1HVDqw2kkR2fLiJ2evQBX3e8KzWN5dfnIIAw7iISfAWRZhhx_eR7AkkgYFVG3w-gJbDwK3UG7ZfsRFw5nLqBAMzYh2dOYDNSANgXweyByCuAqciRTon6-iWWO9biTt_i_2GF/s1600-h/Emu+pic.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgScTWmydoq1HVDqw2kkR2fLiJ2evQBX3e8KzWN5dfnIIAw7iISfAWRZhhx_eR7AkkgYFVG3w-gJbDwK3UG7ZfsRFw5nLqBAMzYh2dOYDNSANgXweyByCuAqciRTon6-iWWO9biTt_i_2GF/s400/Emu+pic.jpg" alt="" id="BLOGGER_PHOTO_ID_5271403130288347138" border="0" /></a><span style="font-style: italic;font-size:78%;" >Image: <a href="http://greateggspectations.net/default.aspx">Great Eggspectations</a></span><br /></div><br /><br /><div style="text-align: justify;"><span style="color: rgb(102, 102, 102);font-family:arial;" >I don't think there's an awful lot of meat on an emu. I can't be entirely sure of this, but by the look of their tatty feathered frames and long appendages there doesn't seem to be too much that's edible. I don't particularly like emus.They're grumpy and snatchy and I got more than my fair share of nips as a child at local wildlife sanctuaries. So I was happy to get my own back and eat this one, which was gamey and strong. <br /><br />Thanks again to Sue from </span><a style="color: rgb(102, 102, 102); font-family: arial;" href="http://jennifersusantolee.blogspot.com/2008/07/treat-from-mates-meats-butcher.html">Mates Meats </a><span style="color: rgb(102, 102, 102);font-family:arial;" >for thinking outside the chicken/lamb/pork/beef box. </span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJ85odmfFokQ3sP6iu0ODZgJqZH3c_7im-ZOf7QWF0h9q5G7AXj5ww2Vw89Y9YLAUAzENlYtojAVJixJ3igMZh8BF8aypwG_UDXqPAKaxza64wDnG9kHr9ONrvtDz9ds6HPbM41NDvdk0/s1600-h/Emu_0212.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJ85odmfFokQ3sP6iu0ODZgJqZH3c_7im-ZOf7QWF0h9q5G7AXj5ww2Vw89Y9YLAUAzENlYtojAVJixJ3igMZh8BF8aypwG_UDXqPAKaxza64wDnG9kHr9ONrvtDz9ds6HPbM41NDvdk0/s400/Emu_0212.jpg" alt="" id="BLOGGER_PHOTO_ID_5271400637532658178" border="0" /></a><br /><div style="text-align: justify;"> </div><p style="font-family: arial; color: rgb(102, 102, 102); text-align: justify;">1 stick butter<br />3 onions sliced<br />1-1/2 tablespoons paprika<br />6 oz. can tomato puree<br />1-1/2 oz. vinegar<br />1 can beef stock<br />2 lbs. emu meat cut into cubes<br />dash sugar and garlic </p><div style="text-align: justify;"> </div><p style="font-family: arial; color: rgb(102, 102, 102); text-align: justify;">Melt butter in a large pot with a cover. Add all of the ingredients and give it a bit of a stir. Cover and cook for 3 to 3 1/2 hours until tender and thick. Serve over noodles with a dollop of sour cream on top. </p>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com3tag:blogger.com,1999:blog-3399569971204437770.post-39427482486037969892008-11-16T21:50:00.000-08:002008-11-16T23:15:55.061-08:00Star Anise has a New Venture<span style="text-decoration: underline;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9cbqb6TT2WtKIwYAOoMR8DLWh1JKy3_yUaYncvTfkzOjyqOtckXYAn6zQTGxJIwo-CsgE6jwXJPK4g-YBsf5st9PgC5Ke2Oq3K6wNjQ6cyfMaTnKVb9JDACI5UtFs6cuUUFkBXH5k9qxh/s1600-h/Meeka+17.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 248px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9cbqb6TT2WtKIwYAOoMR8DLWh1JKy3_yUaYncvTfkzOjyqOtckXYAn6zQTGxJIwo-CsgE6jwXJPK4g-YBsf5st9PgC5Ke2Oq3K6wNjQ6cyfMaTnKVb9JDACI5UtFs6cuUUFkBXH5k9qxh/s400/Meeka+17.jpg" alt="" id="BLOGGER_PHOTO_ID_5269510536074009570" border="0" /></a><br /><span style="color: rgb(102, 102, 102);font-size:100%;" > </span><div style="text-align: justify;"> <span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">*Hot off the press*</span></span> <span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br /><br />It's now, well, semi-official: Star Anise's David Coomer will be opening his new restaurant, tentatively named Pata Negra, in Nedlands next February.<br /><br /></span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">"It will be Moorish-inspired, so will have a tapas focus," David told me today. "But it won't be exclusively tapas. There'll also be quail, octopus, tajines and vegetables roasted in the massive wood-fired oven. Most of the influences will be coming from Spain, Morocco and the Middle East. Our sous chef, Matt Stone, will be heading over there to run it and will be joined by Kurt Sampson. It will have a more casual, user-friendly feel than Star Anise". </span></span> <span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br /><br />Stay tuned..<br /><br /></span></span> </div>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com5tag:blogger.com,1999:blog-3399569971204437770.post-25506698473237481902008-11-11T22:13:00.000-08:002008-11-12T20:34:41.633-08:00Your Restaurants: October Profiles<span style="text-decoration: underline;"><br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVzB45014nhHZhvJvMoKySXXGAdy-lbsCJ3K0O41Ms-24HRi74WklNX9XYXlwjcG63eckUgyY8wOltwF-HRmt18KZfw4MvceuPJafnt_ssbRUl1r5fVjr9K2AZjDIL9x6nD3s5n1vJdRW/s1600-h/Meeka+024.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 323px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVzB45014nhHZhvJvMoKySXXGAdy-lbsCJ3K0O41Ms-24HRi74WklNX9XYXlwjcG63eckUgyY8wOltwF-HRmt18KZfw4MvceuPJafnt_ssbRUl1r5fVjr9K2AZjDIL9x6nD3s5n1vJdRW/s400/Meeka+024.jpg" alt="" id="BLOGGER_PHOTO_ID_5267655986099140050" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Doughnuts filled with Callabeau chocolate, Meeka</span><br /></span></div><br /><br />My October profiles for ninemsn's Your Restaurants included:<br /><br /><ul><li><a href="http://www.yourrestaurants.com.au/guide/maretti_caffe_cuccina/">Maretti Caffe Cucina</a></li><li><a href="http://www.yourrestaurants.com.au/guide/meeka/">Meeka</a></li><li><a href="http://www.yourrestaurants.com.au/guide/cantina_663/">Cantina 663</a></li><li><a href="http://www.yourrestaurants.com.au/guide/dtandoor_south_perth/">d'Tandoor, South Perth</a></li></ul>Highly recommend those doughnuts..Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com1tag:blogger.com,1999:blog-3399569971204437770.post-45458267055926470962008-11-08T05:53:00.000-08:002008-11-09T03:59:01.779-08:00Spanish Flavours, Wembley<span style="text-decoration: underline;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDlNhBpPE8gZP-UKSoITvxwoqPsVlT_HeDlDWIn24la910FZWvq_QBTGo_WLtHBmUxjmI4cFYdV4a9xngSH9lafXGfqj10ZUlLZRRGIc3J3F3pawHEVLEjIP421VT1HcpMW-B2wsqcNnS/s1600-h/Misc+016.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDlNhBpPE8gZP-UKSoITvxwoqPsVlT_HeDlDWIn24la910FZWvq_QBTGo_WLtHBmUxjmI4cFYdV4a9xngSH9lafXGfqj10ZUlLZRRGIc3J3F3pawHEVLEjIP421VT1HcpMW-B2wsqcNnS/s400/Misc+016.jpg" alt="" id="BLOGGER_PHOTO_ID_5256255473598922802" border="0" /></a><br /><br /><div style="text-align: justify;font-family:arial;"><span style="color: rgb(102, 102, 102);">Ay</span><span style="color: rgb(102, 102, 102);"> carumba, the price of a good paella these days.<br /><br />After speaking with a Venezuelan friend who recommended this place for their authentic paellas ("It's good, but not as good as my mother's"), we just knew we had to give Spanish Flavours a go. So we call the proprietress, an energetic Spanish cook named Rosa, and ordered the paella the required two days beforehand. But man, is Rosa hard to snare. "Too busy cooking to answer the phone", she declares later. "Let them wait". </span><span style="color: rgb(102, 102, 102);">So we wait.<br /><br />We arrive at the appointed time just as Rosa finishes decorating our paella with King prawns, red capsicum and lemon wedges. </span><span style="color: rgb(102, 102, 102);">The wait is indeed worth it. Rosa uses imported medium-grain Spanish rice for her delicious paellas, which is then reduced, risotto-style, with a secret stock. Saffron, squid, mussels, broad beans, peas, capsicum and runner beans are then added. Choices are either meat or seafood and when Rosa says it will serve four, she really means six as the portions are vast. </span> <span style="color: rgb(102, 102, 102);"><br /><br />Oh, and it's $80 for 4 people, plus a refundable $50 deposit upon return of Rosa's Spanish flat-bottom paella dish which, she insists, the paella should be served directly from.</span><span style="color: rgb(102, 102, 102);"> Bellisimo</span>.<br /><br /><br /></div>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com3tag:blogger.com,1999:blog-3399569971204437770.post-18831791470030516652008-11-01T17:31:00.000-07:002008-11-02T22:54:24.736-08:00Gold Plate Awards Winners 2008<div style="text-align: justify;font-family:arial;"><span style="font-size:100%;"><span style="color: rgb(102, 102, 102);"><br /></span></span><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:donotoptimizeforbrowser/> </w:WordDocument> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:Calibri; mso-font-alt:"Century Gothic"; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:-1610611985 1073750139 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; mso-bidi-font-size:12.0pt; font-family:Arial; mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:"Times New Roman"; mso-ansi-language:EN-AU;} p.MsoBodyText, li.MsoBodyText, div.MsoBodyText {margin:0in; margin-bottom:.0001pt; text-align:justify; mso-pagination:widow-orphan; font-size:11.0pt; mso-bidi-font-size:12.0pt; font-family:Arial; mso-fareast-font-family:"Times New Roman"; color:#666666; mso-ansi-language:EN-AU;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 63.35pt 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <p class="MsoNormal" style="text-align: justify;"><span style="color: rgb(102, 102, 102);font-size:100%;" lang="EN-AU">At their recent night-of-nights at the Perth Convention Centre, the Catering Institute of Australia announced the winners of the annual Gold Plate Awards.</span><span lang="EN-AU" style="font-size:100%;"> <b><span style="color: rgb(102, 102, 102);">Zafferano </span></b><span style="color: rgb(102, 102, 102);">(food) & <b>Voyager Estate </b>(wine) took out the gong for the Prix D'honneur award, while <b>White Salt</b> won top prize of the night from a field of 151 finalists.<o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="color: rgb(102, 102, 102);font-size:100%;" lang="EN-AU"><br />Other winners included:</span><span style="font-size:100%;"></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-size:100%;"><br /></span><span style="font-size:100%;"><!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;font-family:arial;"><span style="font-size:100%;"><b><span style="color: rgb(102, 102, 102);" lang="EN-AU"><!--[if gte mso 9]><xml> <u1:worddocument> <u1:view>Normal <u1:zoom>0 <u1:donotoptimizeforbrowser/> </u1:zoom> </u1:view> </u1:worddocument> </xml><![endif]-->Licensed Casual Dining – City / Metro</span></b></span><span style="color: rgb(102, 102, 102);font-size:100%;" lang="EN-AU"><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;font-family:arial;"><span style="color: rgb(102, 102, 102);font-size:100%;" lang="EN-AU">Red Cabbage Food & Wine</span><span style="color: rgb(102, 102, 102);font-size:100%;" lang="EN-AU"><o:p></o:p></span></p> <p class="MsoBodyText" style="font-family:arial;"><span lang="EN-AU" style="font-size:100%;"><br /><b><u2:p></u2:p>Restaurant/Cafe within a winery – Perth & Surrounds</b></span><span style="font-size:100%;"><b><span style="" lang="EN-AU"><o:p></o:p></span></b></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="color: rgb(102, 102, 102);font-size:100%;" lang="EN-AU">Sandalford Estate - Caversham</span></p><p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><br /></span><span lang="EN-AU" style="font-size:100%;"> <!--[endif]--></span><span lang="EN-AU" style="font-size:100%;"><o:p></o:p></span></p> <span style="font-size:100%;"><u2:p></u2:p></span> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><b><span style="color: rgb(102, 102, 102);" lang="EN-AU">Licensed Chinese and other Asian</span></b></span><span style="color: rgb(102, 102, 102);font-size:100%;" lang="EN-AU"><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="color: rgb(102, 102, 102);font-size:100%;" lang="EN-AU">Yu - Burswood</span><span lang="EN-AU" style="font-size:100%;"><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span lang="EN-AU" style="font-size:100%;"><br /><b><span style="color: rgb(102, 102, 102);"><u2:p></u2:p>Seafood Casual Dining</span></b></span><span style="color: rgb(102, 102, 102);font-size:100%;" lang="EN-AU"><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="color: rgb(102, 102, 102);font-size:100%;" lang="EN-AU">Maretti Caffe Cucina</span><span lang="EN-AU" style="font-size:100%;"><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang="EN-AU" style="font-size:100%;"><br /><b><span style="color: rgb(102, 102, 102);"><u2:p></u2:p>New Restaurant</span></b></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="color: rgb(102, 102, 102);font-size:100%;" lang="EN-AU">Bistro Felix</span><span style="color: rgb(102, 102, 102);font-size:100%;" lang="EN-AU"><o:p></o:p><!--[if !supportEmptyParas]--><!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-size:100%;"><b><span style="color: rgb(102, 102, 102);" lang="EN-AU"><br /></span></b></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-size:100%;"><b><span style="color: rgb(102, 102, 102);" lang="EN-AU">Fine Dining</span></b><b><span style="color: rgb(102, 102, 102);" lang="EN-AU"><o:p></o:p></span></b></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="color: rgb(102, 102, 102);font-size:100%;" lang="EN-AU">Julio's Restaurant</span><span style="color: rgb(102, 102, 102);font-size:100%;" lang="EN-AU"><o:p></o:p><!--[if !supportEmptyParas]--><!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-size:100%;"><b><span style="color: rgb(102, 102, 102);" lang="EN-AU"><br /></span></b></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-size:100%;"><b><span style="color: rgb(102, 102, 102);" lang="EN-AU">Wine List of the Year</span></b><b><span style="color: rgb(102, 102, 102);" lang="EN-AU"><o:p></o:p></span></b></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="color: rgb(102, 102, 102);font-size:100%;" lang="EN-AU">(A)lure - Burswood</span><span style="color: rgb(102, 102, 102);font-size:100%;" lang="EN-AU"><o:p></o:p><!--[if !supportEmptyParas]--><!--[endif]--><o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-size:100%;"><br /></span></p> <p class="MsoNormal"><span style="font-size:100%;"><!--[if !supportLineBreakNewLine]--><br /><!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="color: rgb(102, 102, 102);font-size:100%;" lang="EN-AU">Big congrats to all the winners</span><span style="color: rgb(102, 102, 102);font-size:100%;" lang="EN-AU">.<o:p></o:p></span></p> <span style="font-size:100%;"><u2:p></u2:p></span> <span style="font-size:100%;"><u2:p></u2:p><br /></span></div><span style="font-size:100%;"><br /></span>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com2tag:blogger.com,1999:blog-3399569971204437770.post-17858948468334239152008-10-25T23:07:00.000-07:002008-10-27T00:02:50.283-07:00A Day at elBulli - Ferran Adria<div style="text-align: justify;"><span style="font-size:100%;"><br /><br /></span><div style="text-align: center;"><span style="font-size:100%;"><a style="font-family: arial; color: rgb(102, 102, 102);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcNda6B1BJd9iCdNvKZajKAOtMm5aXCLfwE41mp-WqidLONuLzmoxXtApaCDbzlNE9t1bUlVBticOphad8IH2a_NE90HpNQs4tXQEbJyDyBV-GOcX25H3KW3Ry2Ima2Pir2vbvkibfHOkS/s1600-h/el+Bulli-olives.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcNda6B1BJd9iCdNvKZajKAOtMm5aXCLfwE41mp-WqidLONuLzmoxXtApaCDbzlNE9t1bUlVBticOphad8IH2a_NE90HpNQs4tXQEbJyDyBV-GOcX25H3KW3Ry2Ima2Pir2vbvkibfHOkS/s400/el+Bulli-olives.jpg" alt="" id="BLOGGER_PHOTO_ID_5261721978672885714" border="0" /></a></span><span style="font-size:78%;"><b style="font-family: arial; color: rgb(102, 102, 102);"><span style="" lang="EN-GB">Image by Maribel Ruiz de Erenchun</span></b><span style="font-family: arial; color: rgb(102, 102, 102);">, <span style="font-weight: bold;">from 'A Day at elBulli'.</span></span></span></div><div style="text-align: center;"><span style="font-size:100%;"><b style="font-family: arial; color: rgb(102, 102, 102);"><span style="" lang="EN-GB">Spherical-1 green olives</span></b></span><br /><br /><br /></div><span style="font-size:100%;"><span style="font-family: arial; color: rgb(102, 102, 102);"></span></span><span style="font-size:100%;"><span style="font-family: arial; color: rgb(102, 102, 102);">I've become rather slack with my blog postings..sorry. Will endeavour to Try Harder in future.</span><br /><br /><span style="font-family: arial; color: rgb(102, 102, 102);">I received a copy of Ferran Adria's new book 'A Day at elBulli' in the mail the other day, and what a tome it is. Six hundred pages of gastronomic eye candy by the master himself, including recipes that you'll never try (sourcing dehydrated lemon verbena powder and freeze-dried passion fruit at Coles could pose a problem), the current el Bulli menu and lots and lots of gorgeous photographs.<br /><br /></span></span><span style="font-size:100%;"><span style="font-family: arial; color: rgb(102, 102, 102);">For the uninitiated, el Bulli is a non-descript little restaurant situated on a remote part of the north-east coast of Spain that has been voted the best restaurant in the world four times in succession. Its maestro, Ferran Adria, has been voted best chef in the world. Ferran invented foam, and his culinary work lies somewhere between Willy Wonka and Alice in Wonderland when she bit into the magic mushroom. Nothing is what it seems at el Bulli (pronounced, apparently, 'el Bui'), with olives not just tasting like olives but the essence of olives and dishes resembling landscapes and artworks. I won't go into the statistics as I'm sick of reading about them, suffice to say he gets an awful lot of reservation queries and accepts very few. Yes, it's very very exclusive. And hence the reason for the book. Despite el Bulli being every die-hard foodie's Israel, at least for the next few years, most of us will (a) never get there or (b) never get a reservation. It is a day-in-the-life of one of the most extraordinary restaurants the world has ever seen.<br /><br /></span></span><span style="font-size:100%;"><a style="font-family: arial; color: rgb(102, 102, 102);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZBARckzGDLOlnUz_7quQEjI59uVRfmTDSOGs0kiwdezBXiEa7FuEBl3T4-zH2xUH1_KmPprqK0S90i2j2Kf5L5KBxWK00ZQ3neoxagrMuI9P4eTMXW06Xd_qrKqc2SKTOncqahjV4XsMz/s1600-h/el+Bulli-earth.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZBARckzGDLOlnUz_7quQEjI59uVRfmTDSOGs0kiwdezBXiEa7FuEBl3T4-zH2xUH1_KmPprqK0S90i2j2Kf5L5KBxWK00ZQ3neoxagrMuI9P4eTMXW06Xd_qrKqc2SKTOncqahjV4XsMz/s400/el+Bulli-earth.jpg" alt="" id="BLOGGER_PHOTO_ID_5261721971400992834" border="0" /></a></span><br /><div style="text-align: center;"><span style="font-size:78%;"><b style="font-family: arial; color: rgb(102, 102, 102);"><span style="" lang="EN-GB">Image by Maribel Ruiz de Erenchun</span></b><span style="font-family: arial; color: rgb(102, 102, 102);">, <span style="font-weight: bold;">from 'A Day at elBulli'.</span></span></span></div> <div style="text-align: center;"><span style="font-size:100%;"><b style="font-family: arial; color: rgb(102, 102, 102);"><span style="" lang="EN-GB">Earthy (incl Summer truffle, rice stock jelly, liquorice infusion, peanut oil marshmallow, freeze-dried cold white miso foam & beetroot shoot juice)</span></b></span><br /></div><span style="font-size:100%;"><b style="font-family: arial; color: rgb(102, 102, 102);"><span style="" lang="EN-GB"><br /><br /></span></b></span><span style="font-size:100%;"><span style="font-family: arial; color: rgb(102, 102, 102);"></span><span style="font-family: arial; color: rgb(102, 102, 102);">Ferran is part scientist, part chef and part artisan. A sample of his current 30 course menu goes something like this:<br /></span></span><ul><li><span style="font-size:100%;"><span style="font-family: arial; color: rgb(102, 102, 102);">Spherical green olives</span></span></li><li><span style="font-size:100%;"><span style="font-family: arial; color: rgb(102, 102, 102);"></span><span style="font-family: arial; color: rgb(102, 102, 102);">Pine nut marshmallow</span></span></li><li><span style="font-size:100%;"><span style="font-family: arial; color: rgb(102, 102, 102);"></span><span style="font-family: arial; color: rgb(102, 102, 102);">Carrot foam with hazelnut foam air and Cordoba spices</span></span></li><li><span style="font-size:100%;"><span style="font-family: arial; color: rgb(102, 102, 102);">Monk fish liver fondue with white sesame-flavoured kumquat</span></span></li><li><span style="font-size:100%;"><span style="font-family: arial; color: rgb(102, 102, 102);">Chocolate air with crispy raspberry sorbet and eucalyptus water ice</span></span></li></ul><span style="font-size:100%;"><span style="font-family: arial; color: rgb(102, 102, 102);"></span></span><span style="font-size:100%;"><span style="font-family: arial; color: rgb(102, 102, 102);">Madness, I tell you. But a madness I would give my spleen to try.<br /><br /></span></span><span style="font-size:100%;"><span style="font-family: arial; color: rgb(102, 102, 102);">My Q&A with Ferran to follow in the next few weeks.<br /></span></span><br /><span style="font-size:100%;"><br /></span></div>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com3tag:blogger.com,1999:blog-3399569971204437770.post-34889305373372618072008-10-18T00:11:00.000-07:002008-10-19T23:25:13.245-07:00Review: Maretti Caffe Cucina<div style="text-align: justify;"><span style="text-decoration: underline;"><br /></span> <a style="font-family: arial; color: rgb(102, 102, 102);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF8chRrbf4X3EdEkSIDY1HHYgAoTcbxHtjyP45akorYXj3TnJdMurWDucF-FJ8O_gf-Ha4YYXRKnclPuE5m2zdlURCqvbhYW3ZAapyKPd-Ep8EJ9BICs1xZ2hycwVTOKORFAOHF6pCKSPk/s1600-h/Maretti+Caffe+012.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF8chRrbf4X3EdEkSIDY1HHYgAoTcbxHtjyP45akorYXj3TnJdMurWDucF-FJ8O_gf-Ha4YYXRKnclPuE5m2zdlURCqvbhYW3ZAapyKPd-Ep8EJ9BICs1xZ2hycwVTOKORFAOHF6pCKSPk/s400/Maretti+Caffe+012.jpg" alt="" id="BLOGGER_PHOTO_ID_5256910515173369282" border="0" /></a><br /><span style="color: rgb(102, 102, 102);font-family:arial;" >I have wanted to get to </span><a style="font-family: arial; color: rgb(102, 102, 102);" href="http://maretticaffecucina.com/">Maretti</a><span style="color: rgb(102, 102, 102);font-family:arial;" > for months and months, ever since I interviewed the owner and learnt he wakes before the crows every morning to make his own desserts and pasta. Now that's a dedication I wanted to taste.</span><br /><br /><span style="color: rgb(102, 102, 102);font-family:arial;" >We arrived at the restaurant amid the usual Continental kerfuffle, eventually got weeded out from the departing crowd and shown to our seats. It was warm and loud, with a pleasant contemporary design fit-out, well-spaced tables and an all-Italian waitstaff. While we waited for our meals, we did a little Botox-watching among the well-heeled crowd. The only measure of age of some of the grand dames was their wizened husbands.</span><br /><br /> <a style="font-family: arial; color: rgb(102, 102, 102);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQKN3lre8MAM2bHdX203TcKnEkiShjSRjZVux_xUzTeXzBHvoD8X8IPujUCj3clN965xjetOFUbOWUjxavhU-7qEx8IMgrPa6sgQFACQRSBQK5GkZYaIfexZRksK6FnIPJr1zzwx7fIe6/s1600-h/Maretti+Caffe+025.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQKN3lre8MAM2bHdX203TcKnEkiShjSRjZVux_xUzTeXzBHvoD8X8IPujUCj3clN965xjetOFUbOWUjxavhU-7qEx8IMgrPa6sgQFACQRSBQK5GkZYaIfexZRksK6FnIPJr1zzwx7fIe6/s400/Maretti+Caffe+025.jpg" alt="" id="BLOGGER_PHOTO_ID_5256910513629581010" border="0" /></a> <span style="color: rgb(102, 102, 102);font-family:arial;" ><br />After having watched Matteo make some of his pasta - he must get through hundreds of eggs per week - I was desperate to try it. Sadly - and surprisingly - it was not offered as a primi piatti for dinner. No matter, we shared. Holy heck, if I'm ever offered a last meal I think this might be it. The spaghetti was al dente and - unlike </span><a style="font-family: arial; color: rgb(102, 102, 102);" href="http://jennifersusantolee.blogspot.com/2008/10/review-viva.html">Viva </a><span style="color: rgb(102, 102, 102);font-family:arial;" >- held its shape beautifully. Generous chunks of lobster and shredded crab were tossed through it and enhanced by a fantastically light tomato sauce. It's so rare these days to find a light pasta dish that is refreshing and doesn't leave you wishing you'd worn your elasticated pants. Between you and me, I so wish I hadn't shared. </span><br /><br /><span style="color: rgb(102, 102, 102);font-family:arial;" >For main, we went with a special of chargrilled squid and a panzanella salad. The squid was attractively served whole with sections of sundried tomatoes. It had the trademark smokey flavours throughout and was only slightly rubbery. The panzanella salad of sundried tomatoes, capers, capsicum, olives, bread and oil was a perfect foil, other than there being a slight sundried tomato overkill. The bread had been cut into squares and soaked in olive oil, giving the dish a little more depth than you would usually get with a salad. Again, both dishes were light and refreshing, and didn't leave us groaning.</span><br /><br /><a style="font-family: arial; color: rgb(102, 102, 102);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8j_wIjkVOG6z_rr6XIv9HQULhEUfnMHmx88i5g_ZAB-o0-dtoPogW8VCxSDRatDKvVyzcrduPPT8yJZIEeUfNCC9p4BnFxs4RR8asHtrzWYUcpDHxppQl1ujMHSIu5KuqUeQGy8ssF-Je/s1600-h/Maretti+Caffe+020.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8j_wIjkVOG6z_rr6XIv9HQULhEUfnMHmx88i5g_ZAB-o0-dtoPogW8VCxSDRatDKvVyzcrduPPT8yJZIEeUfNCC9p4BnFxs4RR8asHtrzWYUcpDHxppQl1ujMHSIu5KuqUeQGy8ssF-Je/s400/Maretti+Caffe+020.jpg" alt="" id="BLOGGER_PHOTO_ID_5256910500052596914" border="0" /></a> <span style="color: rgb(102, 102, 102);font-family:arial;" ><br />However, they did leave us keen for the desserts, which seem to be practically all made with mountains of cream. By the time we got to the dessert case the chocolate mousse, pannacotta, creme brulee and nougat mousse had all been demolished and we were left with caramel mousse. No matter, it was a sensation of caramel folded into mountains of - you guessed it - cream and topped with crunchy toffee pieces. We offset this gluttony with a selection of home-made pastries that were excellent. </span><br /><br /><span style="color: rgb(102, 102, 102);font-family:arial;" >Well worth the trek to the Mosman Park burbs.</span><br /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);font-family:arial;" >What we shared</span><span style="color: rgb(102, 102, 102);font-family:arial;" >: spaghetti ai crostaci; chargrilled squid; panzanella salad; caramel mousse; selection of amaretti & pastries.<br /><br /><br /></span> </div>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com3tag:blogger.com,1999:blog-3399569971204437770.post-56756788949118513812008-10-11T05:35:00.000-07:002008-10-13T23:57:05.484-07:00Loose Produce, Como<span style="text-decoration: underline;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyMzLZXCM5tMT_R7pP-Dl8sBL1LpOvNed3K7IbWkAfL_LQr3crQfpobU6dMzhh38rK3UJp0sDJOzMrGStcBIEOnEjw3FbJ_OhsJjQY5Xbtzt-7mUhJIYNM4gitN3EmUFjEGgD96IOdiWm9/s1600-h/Apple2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyMzLZXCM5tMT_R7pP-Dl8sBL1LpOvNed3K7IbWkAfL_LQr3crQfpobU6dMzhh38rK3UJp0sDJOzMrGStcBIEOnEjw3FbJ_OhsJjQY5Xbtzt-7mUhJIYNM4gitN3EmUFjEGgD96IOdiWm9/s400/Apple2.jpg" alt="" id="BLOGGER_PHOTO_ID_5255857602044578226" border="0" /></a><br /><br /><div style="text-align: justify;"><span style="color: rgb(102, 102, 102);font-family:arial;" >Today I felt like I'd stepped back in time when I stumbled into a little grocer's shop in Como called </span><a style="font-family: arial; color: rgb(102, 102, 102);" href="http://looseproduce.com/">Loose Produce</a><span style="color: rgb(102, 102, 102);font-family:arial;" > that I'd never seen before. Everything from flour to coffee beans to spices were neatly labelled in cannisters and, through a viewing window, a young girl poured flour into hessian sacks. Except for the eye-watering prices of some of the items ($7.50 for a litre of OJ), it was all very Little House on the Prairie.<br /><br />The proprieters are clearly passionate about high-quality, organic produce, with most items being gluten and/or wheat-free. There are numerous classes conducted in-store (gluten-free cooking; how to use your Thermomix; skincare and reflexology, amongst others). There's even a kids' cooking class in the school holidays. I don't know if I'll ever be a regular, but I know where to go if I ever get the urge for real drinking chocolate. And that reflexology looks damn tempting.</span><br /><br /></div>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com3tag:blogger.com,1999:blog-3399569971204437770.post-18398589700764168642008-10-04T01:03:00.000-07:002008-10-06T06:25:17.133-07:00Review: Viva<span style="text-decoration: underline;font-family:arial;" ><br /></span><div style="text-align: justify; color: rgb(102, 102, 102);"><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNSF54Pf-_tJeZ2ukgeMULnFZ-Jn_roO0qoxD4vvXtgmTiGtFZmWhxXr0_fqO1vdxtF_JOU-ompJfLv7_O7EIpaTJaG0aUQWucpKjEQbggpRizTfLITqefOEplHiWt_UgI3-kYZ4Kd9YJ/s1600-h/Pasta+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNSF54Pf-_tJeZ2ukgeMULnFZ-Jn_roO0qoxD4vvXtgmTiGtFZmWhxXr0_fqO1vdxtF_JOU-ompJfLv7_O7EIpaTJaG0aUQWucpKjEQbggpRizTfLITqefOEplHiWt_UgI3-kYZ4Kd9YJ/s400/Pasta+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5250982489549573234" border="0" /></a><br /><span style="font-family:arial;">I never wanted to go to Viva. I wanted to go to </span><a style="font-family: arial;" href="http://www.maretticaffecucina.com/">Maretti Caffe Cucina</a><span style="font-family:arial;">, where we were originally booked, but chef/owner Matteo closed the restaurant for the long weekend because his wife had just had a baby. So, in search of a replacement that would serve us trad Italian home-made cuisine, we found ourselves at Viva in Applecross. Perhaps this, then, was what made me so grouchy.</span><br /><br /><span style="font-family:arial;">But first, the good bits. The service was right on the money. Despite the place heaving with revellers and the floor looking slightly understaffed, we never wanted for anything. The staff knew their menu, and that always makes me smile. The largely Italian crowd too was convivial, jovial, pick a happy word. Long tables of rollicking celebrations abounded with family, friends and kids all running around the place. It was a lovely vibe. The decor was that of a rustic Italian trattoria, with the warm glowing coals of an open pizza oven welcoming guests at the front door. My husband's osso bucco with risotto was a hearty country dish of voluminous proportions; my MIL's stuffed mushroom was also a winner. The chilli mussels we all shared as a starter were great, with not a New Zealand green lip in sight. </span><br /><br /><span style="font-family:arial;">Which leads me to my meal. I'd had my heart set on the goat, but apparently so had everyone else that night and hence all other hearts were sated but mine. A quick scramble over the menu ensued and I opted for the calabrese with home-made fettucine. I say quick because the kitchen, on a busy Saturday night, makes it a policy to close by 9pm. I also say quick because by the time we were sat and ready to order, it was 8:50pm. What would the motherland say? Our meals were fast-tracked to warp speed, the kitchen closed and chef Joseph Parlapiano was free to saunter among his patrons looking for accolade. Joseph </span><span style="font-family:arial;">prides himself on serving home-made pasta, and the boast is plastered all over the restaurant. </span><span style="font-family:arial;">I wanted to call him over and talk about home-made fettucine. </span><span style="font-family:arial;">Because the enormous pile of mush in front of me didn't seem to fit the boast. There was no bite to the pasta, no al dente feel to it, no texture. I wanted my </span><a style="font-family: arial;" href="http://jennifersusantolee.blogspot.com/2008/09/pasta-re-store.html">Re Store </a><span style="font-family:arial;">pasta, and this wasn't it. Granted, perhaps it was something I was missing in the process, such as the pasta was rolled extra-thin, but overcooked mush is overcooked mush.<br /><br />Secondly, did I mention the size? It was, literally, around a kilo's worth. I weighed the leftovers when I got home out of sheer morbid curiousity and it was over 600gm. Ridiculous. What's the point of a </span><a style="font-family: arial;" href="http://http//jennifersusantolee.blogspot.com/2008/08/stop-food-waste-campaign.html">Stop Food Waste Campaign </a><span style="font-family:arial;">if this kind of excess is going on in the hospitality industry? What about pasta being a traditional primi piatti? Sure, I could take it home but, except for the calabrese salami, it was tasteless and it would be piffed. </span><br /><br /><span style="font-family:arial;">Viva is a great place for a knees-up with loved ones, or for those who equate massive servings with good value-for-money. Just don't get there too late, or order the fettucine.</span><br /></div>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com2tag:blogger.com,1999:blog-3399569971204437770.post-24289943059873506572008-10-01T07:18:00.000-07:002008-11-11T22:48:05.163-08:00Your Restaurants: September Profiles<span style="text-decoration: underline; color: rgb(102, 102, 102);"><br /></span><div style="text-align: justify;"><a style="color: rgb(102, 102, 102);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDHGZs8fn1ZQzEEMJQ25ulzIDsLlZrIdNdZNTCZ_VkVjLiWrLcpN2lv73kTHpezjwsqwEEe87ARNiqBQJMexA8deZLQpMGuSIo2PnzRpTaS2IBWPatmg-wUQ28e6xKwl_wmquxC3AG2eax/s1600-h/Lamont+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDHGZs8fn1ZQzEEMJQ25ulzIDsLlZrIdNdZNTCZ_VkVjLiWrLcpN2lv73kTHpezjwsqwEEe87ARNiqBQJMexA8deZLQpMGuSIo2PnzRpTaS2IBWPatmg-wUQ28e6xKwl_wmquxC3AG2eax/s400/Lamont+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5252193426465984690" border="0" /></a><span style="font-family:arial;"><br /><span style="color: rgb(102, 102, 102);">Okay, blatant plug coming up.</span></span><br /><span style="color: rgb(102, 102, 102);font-family:arial;" ><br />As some of you may or may not know, among other things I'm a food journo for ninemsn's Your Restaurants. Here's some quick links to my profiles & pics for September..</span><br /><br /><a style="font-family: arial;" href="http://www.yourrestaurants.com.au/guide/balti/">Balti</a><br /><a style="font-family: arial;" href="http://www.yourrestaurants.com.au/guide/lamonts_wine_store/">Lamont's Cottesloe</a><br /><a style="font-family: arial;" href="http://www.yourrestaurants.com.au/guide/_fremantle/">Lyrebird</a><br /><a href="http://www.yourrestaurants.com.au/guide/zekka/"><span style="font-family:arial;">Zekka</span></a><br /><br /></div>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com0tag:blogger.com,1999:blog-3399569971204437770.post-18837109300242215642008-09-27T00:03:00.000-07:002008-09-26T23:00:09.085-07:00Brittania, Bentley<div style="text-align: center;"><span style="text-decoration: underline;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIrnwWE6BUiGiFuirVTtwXtmvLYUUrMSbNourH8YlwQnVf-pl3fiFTr3r2WmQzFsmkr8902Q-rgpkZ70W5ouUqiioN9F5k5JX77r8PhM3bZ-sCT4J2P914BITCTjoxuUI8RTaDMXAJUL8N/s1600-h/Misc+021.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIrnwWE6BUiGiFuirVTtwXtmvLYUUrMSbNourH8YlwQnVf-pl3fiFTr3r2WmQzFsmkr8902Q-rgpkZ70W5ouUqiioN9F5k5JX77r8PhM3bZ-sCT4J2P914BITCTjoxuUI8RTaDMXAJUL8N/s400/Misc+021.jpg" alt="" id="BLOGGER_PHOTO_ID_5249942266729788066" border="0" /></a><span style="font-weight: bold; color: rgb(102, 102, 102);font-family:arial;" >Faggot, haggis & pork pie<br /></span></div><div style="text-align: justify;"><span style="color: rgb(102, 102, 102);font-family:arial;" ></span><br /><br /><span style="color: rgb(102, 102, 102);font-family:arial;" >It must be in the blood, or maybe it's because my Dad spent an awful lot of my childhood hunting down pork pies that reminded him of Yorkshire. Whatever it is, these days I can't go past a good pork pie. And when the chef's from that neck of the woods too, you know you're on track to getting something halfway authentic. </span><br /><br /><span style="color: rgb(102, 102, 102);font-family:arial;" >Brittania is a little shop on Albany Highway, hidden away between tyre repair workshops and cheap rug outlets. It's actually a coffee lounge and lunch bar, but they also have a great deli selection of delicacies from the motherland. And it's all made in-house. There's pork pies, white pudding, black pudding, faggots ($2), haggis ($14.95), mushy peas, steak pies ($1.30 each) and Scotch eggs. </span><br /><br /><span style="color: rgb(102, 102, 102);font-family:arial;" >Now I just have to try and figure out how to send it over to my dear old da in Melbourne.<br /><br /></span> </div>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com4tag:blogger.com,1999:blog-3399569971204437770.post-62027702487933203422008-09-20T00:00:00.000-07:002008-09-23T21:59:11.124-07:00Cooking for Blokes @ Wyening Mission Farm<span style="text-decoration: underline;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZm-G_zlpVpWerm87JkgF-CLKqFJgT5Hmphj9HAf7pb_h07pvTR3NGMI3FO0wRpnpghqnsCcr0Hzr1Vma8X3_ziwhi918vfvhsOgtTBQOrVzc2oKMND4ittKx-XlxS-EDj85inlojTI2t9/s1600-h/Wyening+Mission+0002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZm-G_zlpVpWerm87JkgF-CLKqFJgT5Hmphj9HAf7pb_h07pvTR3NGMI3FO0wRpnpghqnsCcr0Hzr1Vma8X3_ziwhi918vfvhsOgtTBQOrVzc2oKMND4ittKx-XlxS-EDj85inlojTI2t9/s400/Wyening+Mission+0002.jpg" alt="" id="BLOGGER_PHOTO_ID_5247362613302705282" border="0" /></a><br /><div style="text-align: justify; font-family: arial; color: rgb(102, 102, 102);">What do you do when you're a wheat farmer and there's no rain? Cook, I guess.<br /><br />I was commissioned to head North to wheatbelt country on Sunday and cover a cooking class for blokes. Hosted by the very able team of Ruth & John Young at the historic <a href="http://www.wmfarm.com.au/">Wyening Mission Farm</a>, it was such a massive hit last year with the local farmers that the Youngs decided to make it an annual event. Cook extraordinaire & radio jock <a href="http://www.cookingwithmeyer.com/about-us.html">Ann Meyer</a> ran the day beautifully and brought butcher Joe Princi along with her to handle all the blokey meaty bits of the class. Getting a room full of farmers gazing at their Blunnies geed up over smoked quail is a big ask, but after a few bevvies and remonstrations from Ann they were out of their seats and huddled over the serving counters faster than you could say brisket, musing over the finer points of de-boning rabbit.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkvJp-EfcMqo5XwuUN8F0jak89bSUbYuhTs5znCA2MLDPBHP6yNgfBFdyN1LehUoLBK0QGfqUueq5WZuvczaZx6eOaAC-FC34II5iLO4smN29uRuxjk8qHAFVpG-3BMLJRQTIp1JJyhyphenhypheng9/s1600-h/Wyening+Mission+0003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkvJp-EfcMqo5XwuUN8F0jak89bSUbYuhTs5znCA2MLDPBHP6yNgfBFdyN1LehUoLBK0QGfqUueq5WZuvczaZx6eOaAC-FC34II5iLO4smN29uRuxjk8qHAFVpG-3BMLJRQTIp1JJyhyphenhypheng9/s400/Wyening+Mission+0003.jpg" alt="" id="BLOGGER_PHOTO_ID_5247362613779966338" border="0" /></a><br />I have to say, I was pretty impressed with their food knowledge. When one bloke lumbered up to the front to explain how to make gremolata, my jaw about hit the sandstone-clad floor. More than a few not only knew what couscous was, but had cooked it as well. But for me, the highlight of the day had to be the sausage-making. The guys got right in there, first mincing, then stuffing and finally twisting their pork-and-fennel sausage creations. Naturally, along with sausage-making comes much guffawing, ribbing and general hilarity (the booze was really kicking in by this stage), and I was awed at what many could get done with only one hand, the other one being pretty much glued to a stubby for the duration of the day.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihNeDySm1bUVqvVYNYEYE_ycTO_VPIme_qkPeVuTFqeQ02YNpewgPpK6bMzrd0lqlavd_XQ6xrF0UJVrulA1y8QVRpYmEyQSqKkcBAKWajMun4-uVBymuqizO2_6KlC5he7mlzQEZb0-4/s1600-h/Wyening+Mission+005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihNeDySm1bUVqvVYNYEYE_ycTO_VPIme_qkPeVuTFqeQ02YNpewgPpK6bMzrd0lqlavd_XQ6xrF0UJVrulA1y8QVRpYmEyQSqKkcBAKWajMun4-uVBymuqizO2_6KlC5he7mlzQEZb0-4/s400/Wyening+Mission+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5247362621529264738" border="0" /></a><br />By the end of the class, it was all chalked up as another big success. Ann was an absolute trouper, handling her team, the lads and the rustic conditions - the class was moved into the heritage barn due to poor weather - with aplomb, and somehow managing to turn out massive amounts of delicious food along the way. There was brisket with potato, lemon & saffron couscous, smoked quail with chocolate dipping sauce, rabbit and goat. And, of course, lots and lots of Joe's excellent sausages.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpW64zyFDQrf-1H5p7dfhgWR0L4a4UM0AOh2t18Ig72PU5ebYe6GUhQx2U61N2AiCSsjyCulzwYRd9cmcFAj_ip3EAYg730q6tTYjrMWy2dklXJ2KWj6cqRjdUjomk6XcFnuBNKGx_cAZe/s1600-h/Wyening+Mission+153.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpW64zyFDQrf-1H5p7dfhgWR0L4a4UM0AOh2t18Ig72PU5ebYe6GUhQx2U61N2AiCSsjyCulzwYRd9cmcFAj_ip3EAYg730q6tTYjrMWy2dklXJ2KWj6cqRjdUjomk6XcFnuBNKGx_cAZe/s400/Wyening+Mission+153.jpg" alt="" id="BLOGGER_PHOTO_ID_5246806755677957794" border="0" /></a><br /></div>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com5tag:blogger.com,1999:blog-3399569971204437770.post-21065717834351356732008-09-12T23:52:00.000-07:002008-09-13T03:36:39.116-07:00Pasta @ The Re Store<span style="text-decoration: underline;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5sS6WwfMfNDZ1Mk3MliutHfbX7ML8kgGKi2sGpibyl8ugtqipLltka3Q8WFxIn5Vw-hSA3dcTqB3T6VsziyBHU9wyikIFG-ympF8iTZ8_rz8K59vLyH5L4Gyg_p8Z1QW7SHaY7bWKPtI/s1600-h/Pasta+004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5sS6WwfMfNDZ1Mk3MliutHfbX7ML8kgGKi2sGpibyl8ugtqipLltka3Q8WFxIn5Vw-hSA3dcTqB3T6VsziyBHU9wyikIFG-ympF8iTZ8_rz8K59vLyH5L4Gyg_p8Z1QW7SHaY7bWKPtI/s400/Pasta+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5245451885806922802" border="0" /></a><br /><div style="text-align: justify; color: rgb(102, 102, 102); font-family: arial;"><br />Having owned an Italian restaurant in a former life, I find I now can't go past homemade pasta. I still miss my nightly fix of Mrs Q's fettucine with salami, zucchini & olives in a tomato sauce with a smidge of cream. Considering I don't make my own pasta, sugo di pomodoro or salami I've never even come close to replicating it. But at least I can buy fresh pasta. It has so much more bite than the pre-packaged variety and takes far less time to cook. We bought this bundle of fresh fettucine from the Re Store in Leederville today for $4.50 for around 500gm, and I plan to do as little to it as possible. It'll get a dunk in boiling water, a dollop of good sugo (from the nice Italian couple who bottle their own at the Victoria Park markets), some fresh basil and a bit of grated cheese on top. Can't wait.<br /><br /></div>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com6tag:blogger.com,1999:blog-3399569971204437770.post-6676681665407150582008-09-06T00:57:00.000-07:002008-09-06T22:03:23.628-07:00Jaylea's Patisserie<div style="text-align: justify;"><span style="text-decoration: underline;"><br /><br /></span><a style="font-family: arial; color: rgb(102, 102, 102);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNo-GNmbMxl1VHL9gTXw3vwQNLqP5cjwkIPOe9-5Los7F9Tvoo70CAwADiRNfDrOFe-gAbcrlE92uU-iyhbcgAIVxhCcLUbPADWl0DzQUQ5hsP-qxPDXIGZwpSOkrFBY2dcxmr6mmBY3S2/s1600-h/pies+015.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNo-GNmbMxl1VHL9gTXw3vwQNLqP5cjwkIPOe9-5Los7F9Tvoo70CAwADiRNfDrOFe-gAbcrlE92uU-iyhbcgAIVxhCcLUbPADWl0DzQUQ5hsP-qxPDXIGZwpSOkrFBY2dcxmr6mmBY3S2/s320/pies+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5242075261340370642" border="0" /></a><br /><br /><span style="color: rgb(102, 102, 102);font-family:arial;" >A couple of people now have told me about how good the pies are at Jaylea's Patisserie, so I thought it time I checked them out. With the whispered promise of pastries, I bribed the little one into the car and we headed out to Willagee. On first impressions, Jaylea's appears to be a typical bakery in a typical non-descript local shopping strip, until you venture inside and check out the rows and rows of Show certificates and blue ribbons festooning the walls, and realise these guys are pretty serious about pies. They've been plied with awards from everyone from the Royal Agricultural Society of WA and the Baking Industry Employers of WA to the Great Aussie Meat Pie Competition. </span><br /><br /><span style="color: rgb(102, 102, 102);font-family:arial;" >After much hemming and hawwing and mucking about, we chose two multi-award winning pies, the mince and the steak and cheese. Now there's no way that I'm a meat pie aficionado or anything like that, but anyone with a mouth could tell that these pies are very, very good. Firstly, there's no watery gravy overflow when you bite into them. Secondly, they hold their shape (and content) beautifully, from the very first to the very last mouthful, thanks to a solid casing of buttery, flaky pastry. No spillage, which is, for me, a minor miracle. Thirdly, the fillings are top notch. No tell-tale aftertaste of preservatives and great quality ingredients. The mince was fine, tasty and lump-free, with a thick sauce and no dodgy gristle. The steak in the steak and cheese pie was tender and delicate. At $4 a pop on average they're pretty pricey, but they certainly fill a hole. Oh, and they're available cold so you can freeze them. Cool.</span><br /><br /><span style="color: rgb(102, 102, 102);font-family:arial;" >Jaylea's are at 76 Archibald Street, Willagee</span><span style="color: rgb(102, 102, 102);">.</span><br /><br /><br /><a style="font-family: arial; color: rgb(102, 102, 102);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGPt_ihrNE6GsgUZNmm7SuW_bCROzzCOAPjgbFjFFBuGtDGywYJvD2zWj_jQ8-JdJVyN2zBvvGz0-snyM5yuXu2U4gV0Txd0E9L52rHCyj_gSaHKGS-jCXhBXWW4JJ-SupygczwHFwVj0S/s1600-h/pies+019.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGPt_ihrNE6GsgUZNmm7SuW_bCROzzCOAPjgbFjFFBuGtDGywYJvD2zWj_jQ8-JdJVyN2zBvvGz0-snyM5yuXu2U4gV0Txd0E9L52rHCyj_gSaHKGS-jCXhBXWW4JJ-SupygczwHFwVj0S/s320/pies+019.jpg" alt="" id="BLOGGER_PHOTO_ID_5242075268239567842" border="0" /></a><br /></div>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com7tag:blogger.com,1999:blog-3399569971204437770.post-29539344738341796292008-09-03T07:15:00.000-07:002008-09-03T07:56:51.492-07:00Coffee Conundrum<div style="text-align: justify;"><span style="text-decoration: underline; color: rgb(102, 102, 102);font-family:arial;" ></span><br /><span style="text-decoration: underline; color: rgb(102, 102, 102);font-family:arial;" ></span></div><div style="color: rgb(102, 102, 102); text-align: justify;"><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn0kde8gci9w1E9NVt8DjWm0fgaCvwxgzHhulzBO50L9H20nYnVp45-Lhf2pYKSKVAbiYRq8eu6LG_xGUILyyLoUb7DjHHQvMEn1R6r8OGoPc73um5cbf38ytE12IuhbcsDRYtYu7PLnCl/s1600-h/Zekka+050.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn0kde8gci9w1E9NVt8DjWm0fgaCvwxgzHhulzBO50L9H20nYnVp45-Lhf2pYKSKVAbiYRq8eu6LG_xGUILyyLoUb7DjHHQvMEn1R6r8OGoPc73um5cbf38ytE12IuhbcsDRYtYu7PLnCl/s320/Zekka+050.jpg" alt="" id="BLOGGER_PHOTO_ID_5241802614556596546" border="0" /></a><br /><br /><span style="font-family:arial;">After interviewing the lovely boys at </span><a style="font-family: arial;" href="http://zekka.com/">Zekka </a><span style="font-family:arial;">today, I couldn't help but feeling a little out-of-sorts. Coffee is not a friend of mine. Don't get me wrong. I love the heady aroma of roasting beans, the happy sound of percolators percing and creamy foam lapping at my upper lip. It's just that coffee and my digestive tract do not get along. And it's left me with a bit of barista envy.<br /><br />So, to alleviate my funk, I thought I'd seek out all the good stuff I was doing for my body while abstaining from all that caffeine. And found these little nuggets, pilfered from a recent article in The New York Times:</span><br /><br /><span style="color: rgb(102, 102, 102);font-family:arial;" class="bold" ><span style="font-weight: bold;">Health Concerns:</span></span><br /></div><div style="color: rgb(102, 102, 102); text-align: justify;"><ul style="color: rgb(102, 102, 102); text-align: justify;font-family:arial;"><li><span style="font-family:arial;"><span style="font-style: italic;">Heart disease</span>. Heart patients, especially those with high blood pressure, are often told to avoid caffeine, a known stimulant. But an analysis of 10 studies of more than 400,000 people found no increase in heart disease among daily coffee drinkers, whether their coffee came with caffeine or not.</span></li></ul><ul><li><span style="font-style: italic;font-family:arial;" >Cancer</span><span style="font-family:arial;">. Panic swept the US in 1981 when a Harvard study tied the drink to a higher risk of pancreatic cancer. Coffee consumption temporarily plummeted, and the researchers later concluded that perhaps smoking, not coffee, was the culprit.</span></li></ul><ul style="color: rgb(102, 102, 102); text-align: justify; font-family: arial;font-family:arial;"><li><span style="font-family: arial;" class="bold"><span style="font-style: italic;">Bone loss</span>.</span><span style="font-family: arial;"> T</span>hough some observational studies have linked caffeinated beverages to bone loss and fractures, human physiological studies have found only a slight reduction in calcium absorption and no effect on calcium excretion, suggesting the observations may reflect a diminished intake of milk-based beverages among coffee and tea drinkers.</li></ul><ul style="font-family: arial;font-family:arial;" ><li><span class="bold"><span style="font-style: italic;">Weight loss.</span> </span>Here’s a bummer. Although caffeine speeds up metabolism, with 100 milligrams burning an extra 75 to 100 calories a day, no long-term benefit to weight control has been demonstrated. In fact, in a study of more than 58,000 health professionals followed for 12 years, both men and women who increased their caffeine consumption gained more weight than those who didn’t.</li></ul></div><p style="font-weight: bold; color: rgb(102, 102, 102); text-align: justify;font-family:arial;"><span class="bold">Health Benefits:</span></p><ul style="font-family: arial; color: rgb(102, 102, 102); text-align: justify;"><li>Probably the most important effects of caffeine are its ability to enhance mood and mental and physical performance. At consumption levels up to 200 milligrams (the amount in about 16 ounces of ordinary brewed coffee), consumers report an improved sense of well-being, happiness, energy, alertness and sociability, although higher amounts sometimes cause anxiety and stomach upset (yep, that's me).<br /></li></ul><ul style="text-align: justify; font-family: arial; color: rgb(102, 102, 102);"><li>Millions of sleep-deprived Americans depend on caffeine to help them make it through their day and drive safely. The drug improves alertness and reaction time. In the sleep-deprived, it improves memory and the ability to perform complex tasks. </li></ul><ul style="font-family: arial; color: rgb(102, 102, 102); text-align: justify;"><li>Recent disease-related findings can only add to coffee’s popularity. A review of 13 studies found that people who drank caffeinated coffee, but not decaf, had a 30 percent lower risk of Parkinson's disease.<br /></li></ul><ul style="text-align: justify; color: rgb(102, 102, 102); font-family: arial;"><li>Another review found that compared with noncoffee drinkers, people who drank four to six cups of coffee a day, with or without caffeine, had a 28 percent lower risk of Type 2 diabetes. This benefit probably comes from coffee’s antioxidants and chlorogenic acid.</li></ul><div style="color: rgb(102, 102, 102); text-align: justify;"><br /><span style="font-family:arial;">Damn, so much for feeling better. For the rest of the article, go </span><a style="font-family: arial;" href="http://www.nytimes.com/2008/08/05/health/05brod.html?_r=1&em&oref=slogin">here</a><span style="font-family:arial;">. </span><br /><br /><br /></div>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com0tag:blogger.com,1999:blog-3399569971204437770.post-80975927554311752012008-08-30T00:00:00.000-07:002008-08-30T02:45:54.089-07:00Stop Food Waste! Campaign<span style="text-decoration: underline;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0J6bF01X1xCSuy6DzIuPrCQ2TisbFcmsuCqm0kGngbRewbCvfX2gHN8IWenjNijd8C0k_UpJzbyWa2l7JI3-k-KbpXJeUF3oIJUufPgY5P2_ITbA8wb4Zby5sJD84PdCrRC44qRQRtVdh/s1600-h/Apple1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0J6bF01X1xCSuy6DzIuPrCQ2TisbFcmsuCqm0kGngbRewbCvfX2gHN8IWenjNijd8C0k_UpJzbyWa2l7JI3-k-KbpXJeUF3oIJUufPgY5P2_ITbA8wb4Zby5sJD84PdCrRC44qRQRtVdh/s320/Apple1.jpg" alt="" id="BLOGGER_PHOTO_ID_5239464153686588898" border="0" /></a><br /><div style="text-align: justify;"><div style="text-align: justify; color: rgb(102, 102, 102);"><span style="font-family:arial;"><br />When I was growing up, Mum would bung a roast in the oven every Sunday and serve it with all the trimmings. Which meant one potato for each person, a small spoonful of tinned peas, about five pieces of carrot and, if we nagged for long enough, a couple of Yorkshire puddings. Nevertheless, being a family of four there was still going to be meat left over. But could we nibble on it over the ensuing day or two? Could we hell. Mum would guard it savagely and turn it into Monday's dinner, which was casserole. She'd use the leftover gravy, too. In our house, the words 'food' and 'waste' didn't appear in the same sentence.<br /><br /></span><span style="font-family:arial;">In a survey conducted by Planet Ark last year, homes in the ACT were chucking out 4.2 kilos of food per week. In Victoria and SA, 40% of what people bin is food, and in Sydney, around 50%. Personally, I find it hard to believe, yet the same stats are coming out of most affluent Western countries. In the UK, Brits piff five million spuds, four million apples & seven million slices of bread every day. That's an awful lot of wasted bread & butter pud. In the US, it's estimated 14% of purchased food is thrown out. The stats go on and on. It's depressing.<br /><br /></span><span style="font-family:arial;">When I try and think of solutions, my thoughts return to Mum and how she ran her tight ship. Just a few of her food habits included:</span> </div><ul style="font-family: arial; text-align: justify; color: rgb(102, 102, 102);"><li>as mentioned, using left-over roast meat for dinner the following day. Or for sandwiches, if we were lucky.<br /></li><li>still on roasts, pouring the leftover pan juices into a bowl and putting it in the fridge. It would harden into lard, which you could slather onto crusty bread later on. My Dad was a happy man.</li><li>writing up a list of all the dinners for the week so she could shop for exactly what would be used.</li><li>not bothering with use-by dates on eggs. She'd just bung them in a bowl of cold water - if they sank, she knew they were okay.<br /></li></ul><div style="text-align: justify; color: rgb(102, 102, 102);"> <span style="font-family:arial;">I love my freezer and don't understand why more people don't use theirs. And in these days of abundance, a small chest freezer in the garage isn't going to break the bank. Freezing ideas include:</span> </div><ul style="font-family: arial; text-align: justify; color: rgb(102, 102, 102);"><li>freeze your bread, muffins, rolls, scrolls, pikelets and crumpets</li><li>when cream or yoghurt is on the turn, cook up & freeze a batch of muffins, substituting the milk for the cream/yoghurt.</li><li>go to the market and buy your meat and fish in bulk (see earlier post on <a href="http://jennifersusantolee.blogspot.com/2008/08/canning-vale-markets.html">markets</a>). Freeze it in serving portions. Some meat lasts for up to 18 months in the freezer. It's a hell of a lot cheaper than the supermarket, too.<br /></li><li>Freeze your fruit & veg! Berries, stone fruit, blanched asparagus, blanched green beans, corn cobs, herbs..they all freeze really well.<br /></li></ul><div style="text-align: justify;"><span style="color: rgb(102, 102, 102);font-family:arial;" >Gosh, I'm feeling all Martha Stewart now. </span> <span style="color: rgb(102, 102, 102);font-family:arial;" >For more information or to share your own ideas (and possibly win some booty), go to </span><a style="font-family: arial; color: rgb(102, 102, 102);" href="http://www.homehints.com.au/calendar/index.php/events/article/food-composting/">www.notebookmagazine.com</a><span style="color: rgb(102, 102, 102);font-family:arial;" > . Or you can share your ideas/viewpoints here.</span><br /></div><br /></div>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com8tag:blogger.com,1999:blog-3399569971204437770.post-27667013833541961292008-08-27T00:00:00.000-07:002008-08-29T00:55:13.954-07:00Review: Star Anise<div style="text-align: justify; color: rgb(102, 102, 102);font-family:arial;"><span style="text-decoration: underline;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xqu6fM3skr-W5madnnnoho-CvRh6oR7RS6vsaxWlAc5YbI6bVzIMBxV_2jSjJ17YFBG-BjFZtO0lurmOBSJ9jdm41Oh8zCPCbIxo8fXHD57zHj_4EcPekQpIu8wnOAnoBgqHZm3N9Pes/s1600-h/star+anise+018.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xqu6fM3skr-W5madnnnoho-CvRh6oR7RS6vsaxWlAc5YbI6bVzIMBxV_2jSjJ17YFBG-BjFZtO0lurmOBSJ9jdm41Oh8zCPCbIxo8fXHD57zHj_4EcPekQpIu8wnOAnoBgqHZm3N9Pes/s320/star+anise+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5237972301593114034" border="0" /></a><br />It's really lovely when the stars of an establishment - in this case, owner/chef David Coomer and his sous chef protegee, Matt Stone - are so accessible to the hoi-polloi. When I first rang the restaurant to make a booking, it was an affable Matt who answered the telephone. And on the night, it was David who made a point of approaching every table for a bit of cheerful meet & greet.<br /><br />We decided to visit on a Saturday night, which meant the only fare available to us was the seven-course tasting menu. Oh well, one does what one must. Perhaps this was designed so that David could extract himself from the kitchen and mix it out the front? Either way, it certainly says a lot for the trust he must have in his young offsider, and fair enough too. The kitchen didn't miss a beat all night.<br /><br />The first course arrived, and I was well chuffed to discover a bit of molecular gastronomy at play. The glistening horseradish foam balanced on a sliver of kingfish tartare was hot and excellent. David is renowned for his wonderful aromatic duck and (dare I say it) his fearlessness in the kitchen, but my money was on the third course, a generous slab of deep orange smoked ocean trout cooked at 45 degrees. It was briney and flavoursome, and went perfectly with the brown rice tea broth spooned over it. The cheese course of occelli di barolo and Valdeon blue cheese were both first-rate, but what really transported me was the soft, creamy brilliance of the French triple brie, brillat-savarin. I could eat this any place, any time, and it must surely be listed as a comfort food somewhere. Our sweet dessert was all whimsy and folly, with a tall hat of glittering fairy floss perched atop a crunchy head of pavlova, and a boiled lolly jar full of colourfrul fruit salad served as a side.<br /><br />There were a few minor hiccups during the course of the evening. The music was variously on, off or skipping to its own beat. The service too was a little hit-and-miss. There was an increasing chill-factor in the ambient room temperature as the evening progressed, and I found myself nursing a cold the following morning. None, though, marred our overall experience of the evening. In fact, little glitches such as these can be almost conducive to the bonhomie of an establishment that, despite its highbrow clientele and intimate surrounds, doesn't take itself too seriously. Nor should it, either. It will be interesting to see if their second eatery, rumoured to be a tapas bar in North Perth, will follow along the same path.<br /><br />And yes, David, that chandelier looks as though it's been constructed from lasagne sheets.<br /><span style="font-weight: bold;"><br /><br />What we ate: </span>Two spoons of Virgin oyster & hiramasa kingfish tartare with horseradish foam; jamon iberico gran reserva, octopus, confit tomato, piquillo peppers, fans of fennel, olives; ocean trout, enoki mushrooms, seaweed, endamame (soy beans); crispy aromatic duck, braised Chinese cabbage, sweet & sour mandarin & ginger sauce; cheese; raspberry & blood orange spider; pavlova with fairy floss & fruit salad.<br /><br /><span style="font-weight: bold;">What we drank:</span> Picardy Pinot Noir; O:TU Sauvignon Blanc<br /><br /></div>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com4tag:blogger.com,1999:blog-3399569971204437770.post-1231096696069402082008-08-22T23:26:00.000-07:002008-08-23T00:32:30.707-07:00Canning Vale Markets<span style="text-decoration: underline;"><br /><br /></span><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigURh_NDTPsK1B_QWII6s_0kEDN9ic2G9gsxoy8TU9Z6A2_PduRFVDDl0j8zuvrEdECgxmYdCnG_5N3_jE05Zs7Ucoorg6C8568VRQhOHf2hh8fzS8VYF7UjA9RvgHRz6K8Aquu29CC_5k/s1600-h/fish+005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigURh_NDTPsK1B_QWII6s_0kEDN9ic2G9gsxoy8TU9Z6A2_PduRFVDDl0j8zuvrEdECgxmYdCnG_5N3_jE05Zs7Ucoorg6C8568VRQhOHf2hh8fzS8VYF7UjA9RvgHRz6K8Aquu29CC_5k/s320/fish+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5237601475891957314" border="0" /></a><br /><div style="text-align: justify; color: rgb(102, 102, 102);"><span style="font-family:arial;">To market, to market, to buy a fat pig. Home again, home again, jig-a-de-jig.<br /><br />So goes the nursery rhyme that invades my head every time we make the family pilgrimage to the </span><a style="font-family: arial;" href="http://www.canningvalemarkets.com.au/">Canning Vale Markets</a><span style="font-family:arial;"> at Market City each weekend. I'm having a bit of a love affair with them at the moment. Not only for their unparalleled freshness when compared to supermarket-bought produce, but for their gob smacking<span style="font-family:arial;"> </span>value (read: cheapness), too.<br /><br /></span><span style="font-family:arial;">This morning, for instance, we visited the butcher's. Not your normal butcher, mind, but cases and cases of fresh meat with every conceivable cut prepared in every conceivable fashion. Ten frantic staff ran up and down the aisle serving a crowd that was permanently three-deep. With all that selection, it was difficult for a carnivore to decide. In the end we were overwhelmed and bought 500gm of fresh lamb mince for $2.00, and a blade of sirloin for $26 that had a deep, almost purplish hue when sliced into and enough marbling to rival Wagyu. We got ten rich, tender steaks out of it - that's $2.60 per steak! We passed on the stash of whole giant hog's heads sheathed in tight clingfilm. I could not even begin to fathom the prep it would take (remove eyes, eyelashes, ears and brains. Machete into four equal pieces..). Nope.<br /><br /></span><span style="font-family:arial;">The fish market is also excellent. There's nothing like fresh whole fish packed in ice to swell a crowd and expand the cooking repertoire. Last week we bought two red perch for $7.00 (but ask for it to be scaled and gutted or, like me, you too will have a job on your hands) which tasted so sweet it reminded us of fresh marron. This week we bought four garfish for $9.00. If anyone knows of any good recipes, do let me know.<br /><br /></span><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjADFdM3hp_pMQudheMxSoK6APkbg5nCKg4r-igby6pBCpunqYDCnYOhTIeKkWkQVLJUboTroTVBpTRsAcl3I-HZtTrO1RaFccR9c1GYToEG7mER4ML2-6qwpYBCnRjnUXSFugRlosEc5v_/s1600-h/fish+010.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjADFdM3hp_pMQudheMxSoK6APkbg5nCKg4r-igby6pBCpunqYDCnYOhTIeKkWkQVLJUboTroTVBpTRsAcl3I-HZtTrO1RaFccR9c1GYToEG7mER4ML2-6qwpYBCnRjnUXSFugRlosEc5v_/s320/fish+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5237601484211686962" border="0" /></a><br /><span style="color: rgb(102, 102, 102);font-family:arial;" >Oh, and give the bakery a miss. It's crap.<br /><br /><br /></span><br /></div>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com5tag:blogger.com,1999:blog-3399569971204437770.post-59248383684570535532008-08-20T00:00:00.000-07:002008-08-21T23:33:29.780-07:00Recipe: Stock<span style="color: rgb(102, 102, 102);font-family:arial;" ><br /></span><div style="text-align: justify;"><span style="color: rgb(102, 102, 102);font-family:arial;" >Alright, so call me a numbskull but I never knew that when you made your own stock, you were meant to roast the bones first. Now, thanks to Anthony Bourdain, I do, so all is as it should be.</span> <span style="color: rgb(102, 102, 102);font-family:arial;" >I made some lamb stock this week, reducing it down and down until it became a thick, caramelised condensation of demi-glace goodness that I socked straight into the freezer for future sauces.</span><br /><br /><span style="color: rgb(102, 102, 102);font-family:arial;" >Buy 2-3kgs of roasting lamb bones from the butcher. Smother with tomato paste, dust some plain flour over the top and bung them in a 180 degree oven in an oiled tray to roast. Turn a couple of times. Add some onion and carrots to the roasting pan, top with oil and turn frequently until caramelised.</span><span style="color: rgb(102, 102, 102);font-family:arial;" ><br /><br /></span><span style="color: rgb(102, 102, 102);font-family:arial;" >Throw the lot into a big pot and fill to the top with cold water. In his book 'Les Halles Cookbook', Bourdain commands "DO NOT EVER BOIL YOUR STOCK!" but I did, briefly, and the world didn't stop. Let it simmer for 6-8 hours. Strain until there's nothing more to strain. That's the basic stock. Some can be stored, or you can go for broke and use it all for your demi. It's a long, long process and you don't want to go through the whole palaver again any time soon. At least I didn't, anyway.<br /><br /></span><span style="color: rgb(102, 102, 102);font-family:arial;" >For the demi, add red wine to a pot that's about one quarter the volume of stock you're going to use. Simmer, and reduce to around half the wine. Add your stock and simmer and reduce it for 3-4 hours until all you have is a few inches at the bottom of the pot of fairly thick, strong, dark demi-glace. Strain again, if you're really keen, then pour into ice cube trays and bung in the freezer. To be used for red meat sauces and gravies.<br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYgkipA7XbUX3WMY0Mz9wQVNySK61zO9Ln7ptVPRnD5sJ-7RbhnJZnZcnA9LSasP5Ghy4YhSMlTsl_4-7Zuc8uaq0Ia4b4S09PMX8hhy5zsEA7WfqcB1MY0_b1NgsaasnUHMniMFCpvgI/s1600-h/stock+013.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYgkipA7XbUX3WMY0Mz9wQVNySK61zO9Ln7ptVPRnD5sJ-7RbhnJZnZcnA9LSasP5Ghy4YhSMlTsl_4-7Zuc8uaq0Ia4b4S09PMX8hhy5zsEA7WfqcB1MY0_b1NgsaasnUHMniMFCpvgI/s320/stock+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5235476730181137746" border="0" /></a><br /><br /></div>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com2tag:blogger.com,1999:blog-3399569971204437770.post-9177080990806008492008-08-16T00:19:00.000-07:002008-08-16T05:02:41.596-07:00Recipe: Pancakes<span style="text-decoration: underline;"><br /></span><a style="color: rgb(102, 102, 102); font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLcic1NQfd27MJf67mSLu5hbAOAj3HjeXzBkx3Q3OZHkHNFnnqVetfkmecpbsLFXTllChHSIQUTlHZv1D0KGoHdxk6lHpFX09Ou_vLVWIeLGC6aCXSjQh1wzZ9_hp6kLKtMgBX8iFilYKF/s1600-h/Various+008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLcic1NQfd27MJf67mSLu5hbAOAj3HjeXzBkx3Q3OZHkHNFnnqVetfkmecpbsLFXTllChHSIQUTlHZv1D0KGoHdxk6lHpFX09Ou_vLVWIeLGC6aCXSjQh1wzZ9_hp6kLKtMgBX8iFilYKF/s320/Various+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5225365327969565010" border="0" /></a><br /><div style="text-align: justify;"> <span style="color: rgb(102, 102, 102);font-family:arial;" >When I was growing up, the ultimate foodie treat for us kids was a piping stack of Dad's pancakes, with an alternating topping of lemon & sugar or Log Cabin maple syrup.</span><br /><span style="color: rgb(102, 102, 102);font-family:arial;" ></span><br /><span style="color: rgb(102, 102, 102);font-family:arial;" ></span><span style="color: rgb(102, 102, 102);font-family:arial;" >These days, not too much has changed. I still love the occasional stack, although my maple syrup palate is a little more discerning ('CAMP...pure authentic nature you can taste' reads the bottle. Hmm, maybe not). Anyway, this is my dear old da's Yorkshire recipe.</span><br /><span style="color: rgb(102, 102, 102);font-family:arial;" ></span><br /><span style="color: rgb(102, 102, 102);font-family:arial;" ></span><span style="color: rgb(102, 102, 102);font-family:arial;" >Mix 250gm plain flour with half a teaspoon of salt. Add two beaten eggs and a little milk, then mix well with a wooden spoon. Keep adding milk gradually while mixing until the batter has the consistency of thickish cream.</span><br /><span style="color: rgb(102, 102, 102);font-family:arial;" ></span><br /><span style="color: rgb(102, 102, 102);font-family:arial;" ></span><span style="color: rgb(102, 102, 102);font-family:arial;" >Heat a teaspoon of oil in a frying pan. Add a large tablespoon of the batter and tilt the pan so it spread out to the edges, like a crepe. Cook on a medium high heat until bubbles break the surface. Turn over (or flip, if you can wing it) and cook on the other side briefly. Don't worry, the first one with undoubtedly turn out crap. Add to a plate and keep warm in the oven, with a teatowel flung over the top to prevent from drying out. Repeat to your heart's content.</span><br /><span style="color: rgb(102, 102, 102);font-family:arial;" ></span><br /><span style="color: rgb(102, 102, 102);font-family:arial;" ></span><span style="color: rgb(102, 102, 102);font-family:arial;" >Serve with lemon juice & sugar, or Canadian maple syrup.</span><br /><span style="color: rgb(102, 102, 102);font-family:arial;" ></span></div><span style="color: rgb(102, 102, 102);font-family:arial;" ><br /></span>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com2tag:blogger.com,1999:blog-3399569971204437770.post-86886968608380109422008-08-12T22:18:00.000-07:002008-09-21T22:10:51.766-07:00Macaroons @ Lamont's Wine Store Cottesloe<span style="text-decoration: underline;"><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLvQyrbn1cX5ZMq4lZKPgeLCLKjLBt2B4wtVO7Y6klnLsYRLMcZ_EE970cz2RVLQBbp28qJyJUmpJgbVrtvDYYQ_yk-YBrv_D15P6Wsuc-cbRjqyc0VeL2gjlloWJsIUk8gwKEZFBLhWYA/s1600-h/Lamont's+013.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLvQyrbn1cX5ZMq4lZKPgeLCLKjLBt2B4wtVO7Y6klnLsYRLMcZ_EE970cz2RVLQBbp28qJyJUmpJgbVrtvDYYQ_yk-YBrv_D15P6Wsuc-cbRjqyc0VeL2gjlloWJsIUk8gwKEZFBLhWYA/s320/Lamont's+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5233903164197420082" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDp7MuR0jPANB3s3SQWgRXTNOETkKMe2uyxj_z9XjRJqpefUmFFSmkRXtrnUwsfodxqWcAyNidrYgp2TtOTAviFSVuM0bFwFFEZ0LraLc3zZfCnhoT79ss_lKwbqIChValVADzkhBmQLUB/s1600-h/Lamont's+016.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDp7MuR0jPANB3s3SQWgRXTNOETkKMe2uyxj_z9XjRJqpefUmFFSmkRXtrnUwsfodxqWcAyNidrYgp2TtOTAviFSVuM0bFwFFEZ0LraLc3zZfCnhoT79ss_lKwbqIChValVADzkhBmQLUB/s320/Lamont's+016.jpg" alt="" id="BLOGGER_PHOTO_ID_5233903173575821154" border="0" /></a><br /><br /><div style="text-align: justify;"><span style="color: rgb(102, 102, 102);font-family:arial;" >Ah, the macaroon. Winking away at me like colourful jewels on a plate, these were imported from France by </span><a style="color: rgb(102, 102, 102); font-family: arial;" href="http://www.lamonts.com.au/page/cottesloe_lamonts.htm">Lamont's Wine Store Cottesloe </a><span style="color: rgb(102, 102, 102);font-family:arial;" >and totally looked the goods. With light, crunchy shells and delicate, slightly chewy praline fillings they came in flavours of mango, blueberry, vanilla, raspberry and rose water. LWSC manager Jeri was right when she said they were moreish: I had three and could easily have scoffed half a dozen more. </span><a style="color: rgb(102, 102, 102); font-family: arial;" href="http://www.syrupandtang.com/">Duncan</a><span style="color: rgb(102, 102, 102);font-family:arial;" >, macaroon aficionado that you are, my thoughts were with you.<br /><br />ETA: I profiled Lamont's Cottesloe for Your Restaurants, <a href="http://www.yourrestaurants.com.au/guide/lamonts_wine_store/">here</a><br /><br /></span><br /></div>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com14tag:blogger.com,1999:blog-3399569971204437770.post-20497696423455233542008-08-12T04:56:00.000-07:002008-08-12T05:11:17.308-07:00Star Anise is Not Closing<div style="text-align: justify;"><span style="color: rgb(102, 102, 102);font-family:arial;" ><br />Practically everybody I've spoken to recently about David Coomer's top Shenton Park restaurant </span><a style="color: rgb(102, 102, 102); font-family: arial;" href="http://www.staraniserestaurant.com.au/home.html">Star Anise</a><span style="color: rgb(102, 102, 102);font-family:arial;" > has come back with the comment "Yeah, did you hear they were closing down? Such a shame". So it was with some trepidation that I called to make a booking. Happily, they are alive and thriving as always. I asked sous chef Matt Stone what the skinny was on the rumour.<br /><br /></span><span style="color: rgb(102, 102, 102);font-family:arial;" >"We're not even close to closing", said Matt. "Actually, we've just renewed our lease so we'll be here for years yet. It's just a hospitality rumour that's going around at the moment. We're very much open".<br /><br /></span><span style="color: rgb(102, 102, 102);font-family:arial;" >You heard it here first, folks..<br /><br /></span></div>Published articles and pics by Jenny Susanto-Leehttp://www.blogger.com/profile/13348124345218427811noreply@blogger.com0