a long way from home

Barcelona - W Hotel

2012-01-13T18:43:00.001Z

Having stayed at the W hotel for my first ever visit to Barcelona has made me wonder how differently I would have experienced a city that I have only visited in my backpacking, hostel staying, shoestring budget travel days. Don’t get me wrong, there something amazing about the experience of a clean, centrally situated hostel, filled with adventurous young people wanting to make friends. Actually that still sounds a pretty good way of travelling, well other than the shared bathrooms. Its just my recent stay at the W Barcelona was so a part of my experience of Barcelona I can’t imagine doing it any other way.

Perched on the edge of the sea, the hotel resembles a glistening, billowing sail on a ship. It is about a 20 minute walk along the beach and port into the centre of town and if you want to catch a taxi instead of walking, there are always several waiting in the drive.

We stayed in the ‘Fabulous’ room which was a perfect size for two friends to share, we each had our own double beds and had plenty of space to relax in, the favourite spot of the room being the window seat with sweeping floor to ceiling views of the city and the sea.

We were only there for the weekend so didn’t get a chance to make the most of the W or Barcelona had to offer but thanks to the W insiders we were able to make the most of our time there trying some of the cities idiosyncratic eateries and bars.

Although we found early December a great time for sightseeing, we decided that a trip back in the summer would be necessary to make the most of the dinner on the terrace at Carles Abellan’s ‘Bravo 24’ restaurant, sister to the Michelin starred ‘Commerc 24’ as well as the infinity pool and deck.

W Barcelona

Placa de la Rosa dels Vents, 1,

Final Passeig de Joan de Borbo

Barcelona, Spain

www.w-barcelona.com

Recipe - Gingerbread Snowflakes

2011-12-08T10:01:00.000Z

Last year I was desperate to make snowflake biscuits. By the time I decided this, London was sold out of snowflake shaped cookie cutters.

In January I was in America and visited the holy grail of the home cook - Williams Sonoma, where of course they had snowflake cookie cutters. I actually cannot believe I managed to wait until December to finally use them.

Snowflake Cookie Cutters
Williams-Sonoma

I made an easy gingerbread from Australian Women's Weekly and used a piping bag to decorate with the royal icing. To make my snowflakes sparkle I brushed some silver leaf onto the icing.

INGREDIENTS

Gingerbread

125g butter

110g (½ cup) sugar

1 egg yolk

300g (2 cups) plain flour

1 teaspoon bicarbonate of soda

3 teaspoons ground ginger

2½ tablespoons golden syrup

Royal icing

1½ cups pure icing sugar

1 egg white

2 to 4 drops lemon juice

METHOD

Gingerbread

Warm golden syrup first. Measure into a small heatproof jug (remember spoon measurements are level), stand jug in a heatproof dish or saucepan of hot water until syrup warms and softens.

Cream butter and sugar until creamy, add egg yolk, beat well. Gradually add sifted dry ingredients and warm syrup, mix well.

Knead mixture lightly, roll out to 3mm thickness on lightly floured board.

Cut out biscuits, these could be any shape, lift carefully on to baking paper lined trays

Bake at 180°C for 15 minutes; cool on trays. When cold, decorate biscuits with the royal icing.

Royal icing

Sift icing sugar. Beat egg white lightly in a small bowl, using a wooden spoon. Add icing sugar one tablespoonful at a time, beating well after each addition. When icing reaches desired consistency, beat in lemon juice. Amount of icing sugar required depends on size of egg white.

(clipped to polyvore.com)

London - Mishkin's

2011-12-01T18:58:00.001Z

The latest from the Polpo posse is the New York Jewish deli styled Mishkin's. No, the food is not as good as your Grandmother's, well the chicken soup certainly isn't as good as mine's, but it is oh so pretty you must go and visit for the fun atmosphere and gorgeous fit out alone.

The menu reads like the greatest hits of New York deli's - pastrami, bagels with lox, chopped liver, blintzes and latkes, but then with some of the more American diner favourites thrown in - deliciously, melty meatballs, the Spuntino macaroni & cheese, warm chocolate chip cookies & ice cream and onion rings worth a return visit.

matzah ball chicken soup

pickled herring and horseradishy beetroot

rueben on rye

chocolate malt milkshake

bananas foster

Mishkin's

25 Catherine Street WC2B 5JS

Ph: 020 7240 2078 (You can book!)http://www.mishkins.co.uk/

Recipe - Kneidelach/Matzah Balls

2011-11-28T12:39:00.000Z

In anticipation of the Jewish food trend that is now sweeping London, on my last visit home, which coincided with Pesach I documented my mother making kneidelach or in English, matzah balls. Made using a combination of whole sheets of matzah and matzah meal they keep their texture once cooked and due the addition of fried onions have a delicious savory taste. They are quite different to the ones found at The Deli West One , Mishkin's or any of the New York deli's. Obviously these are my favourite.

All quantities are a bit of an estimate. This quantity made enough to feed the 10 of us at seder that night, with some left over. Uncooked, they keep sealed, in the fridge for a couple of days.

Ingredients:

1 onion

Vegetable oil

6 egg whites

6 sheets of matzah

Fine matzah meal

Salt

Pepper

To serve:

Chicken soup

Fry the onions in oil until browned. Put aside to cool.

Put the matzah in a colander and pour over boiling water to soften the matzah.

Beat the egg whites until stiff peaks form.

Tear up the softened matzah and add with the onions, salt and pepper into the egg whites. Add a small sprinkle of matzah meal and mix, keep adding and mixing until you get a firm consistency.

Shape the mixture into small balls, maybe soup spoon size. These will double once cooked. Refrigerate for a few hours.

To cook your kneidelach, boil them in salted water for about 20 minutes. Keep an eye on them, they may need more time (still raw in the middle) or less time (they break up into a matzah mess) I prefer to cook the kneidls separately from the soup so that they don't absorb it all and the soup does not get cloudy.

London - The Deli West One

2011-11-11T16:45:00.001Z

I'm not sure which I'm more excited about - all the fabulous new places popping up around Marylebone making my lunchtimes and afterwork drinks infinitely more interesting, with Synergy Lab, Meat Liquor and Roti Chai being the newest additions or the Jewish moment London seems to be experiencing with the immeninent arrival of Mishkin's and the Kosher Roast pop up.

This would quite possibly make The Deli West One the most exciting new opening as it combines the two. Located on Blandford Street, in Marylebone, 6 minutes walk from my desk, this matchbox sized diner features an authentic New York deli menu of chicken soup with matza balls, pastrami on rye and smoked salmon bagels.

Given the size The Deli is easiest experienced take-away although there are a few tables and everyone eating there seemed to know each other.

Currently only open at lunch, The Deli West One will be open in the evenings from the end of November.

The Deli West One

51 Blandford Street

Marylebone, London, W1U 7HJ

http://www.thedelilondon.com/

London - Hawksmoor Guildhall

2011-11-10T12:58:00.002Z

The original plan last night was a quick drink in the bar at the new Hawksmoor Guildhall. The city location being a good central point for three people that live and work in completely different directions. At some point the possibility of oysters was mentioned. The moment the bar menu was put on the table everything changed with the possibility of a Short-Rib French dip. 'Braised beef short-rib sandwich with Ogleshield and English mustard. With bone marrow gravy for dipping.' A long, soft brioche bun, slow braised short rib, melty Ogleshield cheese, a bit of heat from the English mustard, all dipped in the unctous bone marrow gravy. Seriously, a revelation.

To finish you must save room for the hot chocolate rum pudding with pouring cream. We shared one. Biggest error of the evening.

Hawksmoor Guildhall

10/12 Basinghall St.

London.

EC2V 5BQ

020 7397 8120

http://thehawksmoor.co.uk/

Tel Aviv - Abraxas North

2011-10-23T20:39:00.000+01:00

Abraxas North
40 Lilenblum st
Tel Aviv

Parma - K2 Gelateria

2011-09-29T17:00:00.004+01:00

The best gelati so far has been from K2 in Parma, but before I get to that I was in Parma and therefore had to try Parma ham. I didn't like it. In fact disapointingly our meal in Parma was possibly the worst of the trip so let's move onto the gelati.

K2 is a tiny gelateria just behind the duomo and is apparently run by nuns, not that we saw any. Instead there was just gelati and granite, all traditional fruit or milk based flavours prettily scooped into cones in the shape of a rose. After seeing all the Italians order the yoghurt flavour I obviously had to try it and decided to pair it with lemon which despite the disapproving look received, it was completely delicious and refreshing on a hot day.

K2 Gelateria

Strada Benedetto Cairoli, 23/a

43121 Parma, Italy

Venice - Aperitivo

2011-09-28T22:48:00.000+01:00

Venice was meant to be in the morning, but train schedule limitations meant we were in Verona for lunch leaving Venice for the afternoon, and being in Northern Italy this also meant for Aperitivo. After a few hours walking the narrow streets, crossing bridges and being breath-taken by Piazza San Marco, it was time to make our way to the train station for our journey back to Bologna. Without time for traditional apertivo and cichetti in one of the tiny bars we took bottles of the local white peach and prosecco Bellini and some Italian twisties with us for the ride back to the station on the vaparetto.

Verona - Hostaria Vecchia Fontanina

2011-09-27T23:35:00.002+01:00

Verona surprised me by how beautiful it was. Of course it helped that I didn't have any expectations and hadn't done any research, my favourite way of seeing a city for the first time is just to meander the streets, but despite the throngs of crazy tourists, Verona was divine.

The challenge in major tourist cities is finding somewhere fabulous to eat, especially when you only have one meal somewhere it has to be special. After some time spent exploring the city we started walking away from the centre and towards the river, in one the back streets we came across Hostaria Vecchia Fontanina.

I know horsemeat is the local speciality but I was never going to eat it, despite it being on the pranzo di lavaro set menu. Considering that much in Verona is more expensive than Venice HVF was amazing value at 12 euro for primi, secondi, wine, water and coffee. Everything we had was completely delicious, almost everyone around us was Italian and the menu was written only in Italian.

Hostaria Vecchia Fontanina

P.TTA CHIAVICA 5
VERONA (VR)
T 045 591159

http://www.vecchiafontaninavr.it/

Bologna - Miu Miu

2011-09-26T16:25:00.002+01:00

I know I normally write about food and travel, but my day job is fashion and sometimes a major fashion moment will need to be shared.

When I say 'fashion moment' I don't mean it in the same ironic sense that the expression was used by my pattern making teacher when introducing the class to culottes. What I mean is the world's biggest, and according to the sales assistant, most beautiful Miu Miu store in the world.

I am currently in Bologna which, can I tell you is completely divine and whilst wandering around the terracotta-building lined streets we came across what appeared to be a tiny Miu Miu store. After commenting on how small it was we were whisked up in the elevator to the third floor where four rooms were revealed, each covered in a different colour of the brands iconic jacquard fabric and featuring a different product category.

Leaving the store we walked down the spiral staircase and at every landing there was an installation of how to put together this season's look, the whole visit felt like being in a gallery.

Miami - The Shore Club

2011-09-13T19:03:00.000+01:00

If you were rating the Shore Club using some sort of practical things that hotels need to have list it would get full marks - great location, on the beach, nice pools, and a fab restaurant on site. What this wouldn't tell you was the Shore Club is this hotel is the place to be in Miami, the pool which is surrounded by daybeds is a party all weekend and the hotel restaurant is Nobu. What I like most about the Shore Club are the grounds which are painted in blue and yellow with overgrown greenery, inspired by Yves Saint Laurent's Jardin Majorelle in Marrakech.

Shore Club Hotel

1901 Collins Avenue

Miami Beach, FL 33139-1995

United States

http://www.shoreclub.com

London - Sensory Lab

2011-09-02T14:07:00.000+01:00

As much as I am loving the Antipodean coffee moment London is having, the locations of Flat White, Kaffeine, St Ali etc haven't really been the most convenient.

Finally there is decent coffee near my office. Sensory Lab, the is second Melbourne brand to expand into London, has opened on Wigmore st, Marylebone, just moments away from my desk. Of course they do a great short mac and have fabulous looking almond croissants but for the more serious coffee enthusiasts you can sit at the bar and have a mini masterclass while watching your coffee be created.

Sensory Lab

75 Wigmore st

W1U 1QD

http://www.sensory-lab.co.uk/

Recipe - 6 hour Bolognese

2011-08-25T18:34:00.000+01:00

I find this the best way to make bolognese, make a huge pot, put it in the oven and basically forget about it. It doesn't need the full 6 hours but the longer you can leave it cooking away in the oven, the better. Obviously, it freezes brilliantly.

This started off being based on the recipe in the Stephanie Alexander bible 'The Cooks Companion' and has been adjusted over time.

Ingredients:

2 onion
2 stalk celery

2 carrot
4 garlic cloves

Now, you can either blitz this all in the food processor until is is finely sliced, or you can chop it by hand.

4 tablespoons olive oil
1 kg minced beef
4 teaspoons plain flour
1/2 cup white wine

1/2 cup red wine
salt

black pepper
freshly grated nutmeg
4 cups chicken or vegetable stock
1 big bottle (700ml) of tomatoes passata
4 tablespoons tomato paste
2 sprig thyme

2 bay leaf

Directions:

Turn oven onto 160C

In a large saucepan that can go in the oven, saute onion, celery, carrot and garlic mixture until softened.

Add minced meat and fry until meat breaks up into small lumps and starts to brown.

Sprinkle in flour, then stir well.

Add wine, salt, pepper and nutmeg.

Mix well, then increase heat and boil to evaporate liquid.

Add stock, tomato, tomato paste and herbs.

Cover, and then put in the oven for about 6 hours, stirring every 30 minute or so. When the red oil comes to the top its ready.

Taste for seasoning.

London - Kirin Yatai Pop Up

2011-08-08T14:04:00.001+01:00

Open for a week this August is the Kirini Kushiage Yatai pop-up restaurant, a collaboration from Kirin Ichiban beer and Yasuhiro Mineno (ex Nobu) and Shinya Ikeda, of Yashin sushi and bar. Although only open for a few days, its just enough to give some of us a taste of the what their full Kushiage restaurant will be like when it opens in 2012.

Kushiage consists of small pieces of meat or vegetable, threaded on skewers then deep-fried and served with assorted sauces. Delicious, obviously. There are seven kushiage to choose from, between us we tried chicken, asparagus, king prawn, tomato and zucchini, and marinated tofu. These were served with five sauces - truffle ponzu sauce (oh this was the best), jalapeno, Japanese Worcestershire sauce, yellow pepper and creamy tomato. All accompanied by an icy Kirin beer.

The Kirin Yatai

3 - 8 August 2011

Dray Walk Gallery

Dray Walk, Truman Brewery

91 Brick Lane E1 6QL

http://www.kirinfirstcut.co.uk/kirin-ichiban-yatai.php

Paris - Derrière

2011-07-28T19:13:00.002+01:00

With a quirky menu format and a creatively designed multi-room space, derrière the is newest restaurant in the group that previously brought us Momo and Sketch in London, Andy Wahloo and 404 in Paris. The simply cooked, homestyle French food is served in surrounds that make it worth the visit alone.

Designed to be like a rambling house you can eat in one of the many smaller rooms, in the main room at either a small table or grand dining table or even in the courtyard.

The courtyard restaurant

Family style dining table

The kitchen

Interior

The bar and ping pong table

Ladies bathroom

The closet, or entry to the secret room

The 'secret' smoking room

View from the upstairs

Interior

derrière
69, rue des Gravilliers
75003 Paris
http://derriere-resto.com

London - The Truvia Voyage Of Discovery

2011-07-23T14:28:00.007+01:00

The Truvia Voyage of Discovery installation on the roof of Selfridges, created by Bompas and Parr, signifies the launch of a new natural sweetener.

The lift lined with pre-loved classic novels

Program for the experience

Panoramic view from the rooftop

Boats going through the Truvia waterfall

Custom printed walls from studio Toogood

Each crystal could be exchanged for a drink

Drinks were created by the Experimental Cocktail Club, coffee from Caravan in Exmouth Market and tea from the Rare Tea Company

Paris - Andy Wahloo

2011-07-13T09:48:00.000+01:00

From the same group as London's Sketch and Momo, the Andy Wahloo bar, ideal for an aperitif before dinner in the adjoining 404 or Derriere restaurants and perfect for a North African spiced evening out. Move between the retro Moroccan themed interior and overgrown courtyard bar with, weather and mood depending,

To drink there is a small selection of wine and traditional cocktails, but most have a North African twist with hints of mint, rosewater and cinnamon like the M'RACKCHI with vodka, orange blossom water, lime and orange pieces and raw sugar. For food, the bar serves tartines, a small selection of mezze and Middle Eastern desserts.

Andy Wahloo

69, rue des Gravilliers
75003 Paris
http://andywahloo-bar.com

London - Recipease Pasta Class

2011-07-06T14:30:00.000+01:00

I have always been terrified at the thought of making my own pasta, once upon a time I attempted to make my own gnocchi and was so traumatised by proceedings I resolved that buying pasta would forever remain the solution.

This was until a friend suggested going on a chocolate making course, which in turn I suggested trying out Jamie Oliver's Recipease and finally we booked on the 'Easy to Learn: Unbeatable Filled Pasta' course.

It does help that literally as soon as you arrive you are given a glass on wine, however I have to say it is really easy, quite fun and the sense of accomplishment afterwards is mega.

Jen showing us how its done

Start with 100gm flour in a bowl, make a well in the centre and crack 1 medium egg into it

Using a fork combine egg and flour, then use your hands to bring it all together

Work with the heel of your hand until the dough has bounce, then roll in a ball, cover in cling film and leave in the fridge to rest

While the dough is resting mix together the ingrediants for the filling

Add nutmeg, lemon rind and parmesan to taste

Then get the dough out and put through the pasta machine on the thickest setting, folding and repeating this step about 8 times or until the dough is silky.

Then pass the dough through all other settings until it is as fine as it will go

Now, tortellini, this is the trickiest. Cut a square in the pasta sheet, add a small dollop of filling in the centre then brush water around two of the edges

Fold the square in half

Then turn the parcel onto the point and then turn the corners towards yourself and squish to seal

We also made ravioli and caramelli shapes.

Sage and butter sauce made in the same time it takes the pasta to cook

Dinner

Jamie Oliver's Recipease

Clapham Junction

48-50 St Johns Road

SW11 1PR

Book online: http://www.jamieoliver.com/recipease/index.html

London - Rasa Sayang

2011-06-26T22:21:00.000+01:00

Laksa, one of my favourite dishes, in particular the Laksa Lemak from Penang Coffee House in Melbourne's Hawthorn. Its been over three years since I moved to London, a city where Malaysian food is really not widely available and my search for a properly rich, spicy, coconutty laksa, with egg noodles, until this month has remained elusive.

Rasa Sayang has been on my list for sometime and my eventual visit on a cold and rainy summer evening was well rewarded. Whilst lacking some of the intensity found in the Penang Cafe version, it does provide a momentary homesickness cure.

Laksa Lemak at Penang Coffee House

Curry Laksa (vegetable version) at Rasa Sayang

Rasa Sayang

5 Macclesfield Street

London W1D 6AY

http://www.rasasayangfood.com/

Recipe - Spiced Kettlecorn

2011-06-12T19:33:00.000+01:00

About 18 months ago I went through a phase of starting every dinner party with this Spiced Kettlecorn that must of been on a Goop mailout around that time. Not sure why I stopped - this is seriously more-ish and a fun addition to aperitivo.

¼ cup butter

1 tablespoon canola oil

½ cup corn kernels

3 tablespoons caster sugar

1 teaspoon salt

¼ teaspoon ground cinnamon

pinch of freshly grated nutmeg

Melt butter in a large pot over medium heat. Once it’s melted, add the oil, corn kernels and sugar stirring to make sure everything is well-combined. Cover with a tight-fitting lid and cook on medium-low heat until kernels stop popping. Be sure to shake the pot once or twice to make sure the kernels are cooking evenly. Remove from heat and immediately add the salt and spices, tossing to coat.

London - Shoreditch Grind

2011-06-10T09:36:00.003+01:00

Maybe it's because #Italianclub went on until the wee hours or maybe it was the more-than-I-should-drink-on-a-school-night volumes of prosecco and moscato but let's just say the newly opened Shoreditch Grind was a welcome sight this morning. My colleague running late, even better.

Great old-school cinema signage, minimalist interior, delicious baked goods and a brilliant macchiato.

Hello back to back meetings, I can face you now.

Shoreditch Grind
213 Old Street
EC1V 9NR

London - Basil's Bar on The Beach at The Goring

2011-06-07T22:54:00.005+01:00

Every moment of sunshine in London needs to be appreciated. Preferably at a lovely outdoor bar with fabulous music and fun drinks. Now, having never been to Mustique or indeed anywhere in the Caribbean I cannot vouch for the authenticity of Basil's Bar on The Beach at The Goring. I don't really think this matters, The Goring being a seven minute walk from my flat is where I'll be this summer.

The Goring's garden has been transformed into a golden beach, at the far end lies the bar, a fully sustainable structure with a polished driftwood bar and palm-thatched roof containing specially trained barmen who keep the Basil's Punch and Mustique Mules flowing.

The Beach Bar at The Goring opens tomorrow 8th June until September. From Tuesday to Saturday, noon until 9pm weather permitting

The Goring

Beeston Place

London

SW1W 0JW

Melbourne - Coin Laundry

2011-06-04T10:42:00.000+01:00

With the original signage and the tea towels draped ceiling as the only reminders of the premises' laundromat past, Coin Laundry is now a clean and bright cafe in a quiet, residential street in Melbourne's Armadale.

The interior has been stripped back and then decorated with a mix of reclaimed and new pieces - a high wooden communal table, blonde wood Thonet chairs, clean white and green tiling and a sprinkling of floral arrangements.

The breakfast menu has all the things you'd expect, and a few that you wouldn't, on a great breakfast menu - ' ‘Coin Laundry breakfast’' smashed avocado, crispy bacon, spinach, tomatoes, poached eggs, served with sourdough toast and beetroot relish, buttermilk pancakes with cherry compote, vanilla marscapone and almonds, cured ocean trout with potato rosti, spinach and poached eggs

Baked bean and feta cassoulet with green olive tapenade and wild rocket

Corn and manchego fritters with guacamole, corn, cucumber and tomato salsa

Coin Laundry

61 Armadale St

Armadale VIC 3143

(03) 9500 1888

Recipe - Red Velvet Whoopie Pies

2011-05-30T19:51:00.000+01:00

Over three years ago, not long after moving to London on my first visit to Broadway market I discovered Claire Ptak's mini cupcakes at her weekly stall. I have baked so many cupcakes in recent years I really don't get excited by them anymore but these were so tiny, cute and the icing was made with fresh raspberries. Amazing. Then the Violet Cakes shop opened in Dalston which looked completely gorgeous but was very far away and so I've only been once. Obviously I bought The Whoopie Pie Book when it came out, really just to look at until a recent bake sale at work.

Most of my baking ends up going to work but with the walk/bus/walk journey what can be taken that wont turn into a complete mess is limiting, whoopie pies are something a bit different to cookies, cupcakes or brownies and are equally transportable.

Red Velvet Whoopie Pies with Cream Cheese Filling

Whoopie Pies

250g plain flour

50g cornflour

1/4 tsp salt

100g unsalted butter, softened

200g sugar

1 egg

35g cocoa powder

50ml red food coloring

1 tsp pure vanilla extract

180ml buttermilk

1 1/4 tsp bicarbonate of soda

1 1/4 tsp white vinegar

Preheat the oven to 180C. Line 2 trays with baking paper.

Sift the flours together and stir in the salt. Set aside.

In a bowl, cream the butter and the sugar together until light and fluffy with a flat beater. Add the egg and mix well. In another bowl, use a fork to combine the cocoa powder, food colouring and vanilla into a thick paste. Add to the creamed butter and mix well. Add half the buttermilk and mix well. Add half the sifted flour, beating until just mixed. Add the remaining buttermilk, mixing until well combined, then add the remaining flour.

In a small bowl, dissolve the bicarbonate of soda in the vinegar and add to the cake mixture, scraping it out with a rubber spatula. Beat for a couple of mins but no longer.

Now the book instructions say here 'Drop 18 large of 48 small scoops of batter, about 5cm apart, onto the prepared baking trays.' In my experience it was much easier to fill a piping bag with the batter and then pipe discs, I only found this out half way through, so the later whoopies looked better than the first batch. Bake in the middle of the oven for 10-12 mins for large whoopies or 8-10 for mini whoopies.

Remove from the oven to a wire rack and cool completely.

To assemble:

Spread a generous scoop of filling on a cooled whoopie. Top with another whoopie, and serve. Now, again I found the end result mush more attractive and actually easier to use a piping bag than spooning the filling. Maybe that's just me.

Cream Cheese Filling

300g icing sugar

55g unsalted butter, softened

115g cream cheese

1/4 tsp pure vanilla extract

Sift the icing sugar into a bowl and set aside.

In a separate bowl, whip the softened butter until smooth and creamy with no lumps, using an electric hand whisk or freestanding mixer fitter with a flat beater. Add the cream cheese and whip together, scraping down the bowl once. Gradually add the sifted icing sugar until the mixture comes together in a light and fluffy texture. Add the vanilla and mix well.

Use right away or chill until read to use. Will keep in a seal contained in the fridge for up to 7 days.

Violet Cakes

47 Wilton Way

E8 3ED, London

Melbourne - Dandelion

2011-04-29T05:51:00.002+01:00

The only meal pre-booked for my 2011 Melbourne trip was at Geoff Lindsay's new restaurant, Dandelion, which opened 4 days after I arrived. Although I hadn't been for years I had always loved Lindsay's Pearl and given that many of my Melbourne friends live in beachside Elwood the location of the restaurant was perfect for a reunion dinner.

The sophisticated menu, mostly contemporary Vietnamese influenced, is broken down into five main sections which allow the dinner to sample a full range of dishes and flavours - Wrap and roll bar, Salads, Pho, Curries and wet dishes and Coconut grill. We ordered from all over the menu and shared everything in order to try as much as possible.

Salads

With the spicy, citrussy, nuoc cham based dressings and lots of fresh herbs these clean, crisp salads were a delicious way to start the meal and introduce the restrained and healthy flavours found in many Vietnamese dishes

Steamed shredded chicken with Vietnamese slaw, nuoc cham

Wrap and roll bar

The selection here ranged from lettuce wraps, summer rolls, fried spring rolls and the Ba La Lot grilled minced Wagyu beef in betel leaves

Peppered Wagyu and pineapple spring roll

Curries and wet dishes

Much lighter than what would be expected of a curry, still spicy but with a freshness not found in other Asian style curries, most of these dishes used a tart fruit to lift the dish and were finished with plenty of fresh herbs. These are served with the traditional Vietnamese light baguette to use french-style to mop up all the juices.

Duck braised in mandarin juice and star anise with chill, ginger and holy basil

Coconut Grill
Tenderised in a coconut water based marinade before being grilled, these dishes come served with noodles, zingy dipping sauce and mix of fresh Vietnamese herbs for wrapping.

Whole baby spatchcock with garlic lemon grass and five spice

Grilled sweet corn with chilli, coriander butter

Dessert

Inspired by Vietnamese street snacks, Asian spiced and tropical fruit

Banana spring rolls with passionfruit sorbet

Banana cake with coconut and tamarind ice creams

Dandelion
133 Ormond rd

Elwood 3184
http://dandelion.ws/

Melbourne - Izakaya Den

2011-04-24T15:21:00.000+01:00

Last time I was in Melbourne I didn't go to Izakaya Den. There was much discussion between my friends on where I should eat while here and ID didn't make the cut, 'Its not Jordi food'. This time, one brave friend decided it was too cute a place for me to miss out on completely and so on my first Saturday night at home we ventured into the city and impatiently queued for a table.

Now, no, I did not think the food was the highlight, however the restaurant fit out was fabulous (the owner's father is a reknown melbourne architect), the staff were delightful and the music was amazing. I'd definitely go back for more sake and some of those corn fritters.

The specials menu projected on to the restaurant walls

Sake and corn fritters

Crispy potatoes with anchovie butter and wasabi salt

Tuna tartare with taro crisps, saikon and nori

Supercute cup sake

Tofu and spinach

Beef tataki

Izakaya Den

Basement 114 (under Mecca Cosmetica, next to Chiodo)

Melbourne City

http://www.izakayaden.com.au/

Recipe - Peanut Butter Brownies from AWW

2011-04-02T18:14:00.001+01:00

Seriously. These are the best brownies I have ever encountered. They are unbelievably light but chocolately and then the best bit is the bite of salty, crunchy peanut butter in every other mouthful. The best bit, these were made completely by accident, I'm quite sure this isn't even my cookbook.

I have over 40 cookbooks in London, probably double that in Melbourne and so I am currently on a self-imposed ban from buying any more. I wanted to bake, something chocolately but I was not in the mood to leave my flat, the chosen recipe had to be in an existing book and all ingredients had to already be in my pantry, and as anyone who follows me on twitter knows there's quite a bit of peanut butter in there and vegemite, but probably not for use in desserts.

As is the case with most Australians of my generation we grew up with birthday cakes, dinner parties and random how-to-use-a-microwave recipes from the Australian Women's Weekly. I can't say I've encountered one of their cookbooks for a while, but behold on the bookshelf of my flatshare 'biscuits, brownies & biscotti' and within this recipe for sublime peanut butter brownies.

Ingredients

180g unsalted butter, chopped
150g dark chocolate, chopped (I use Green & Blacks cooking chocolate, it melts easily and tastes not like cooking chocolate)
1¾ cups (385g) caster sugar
4 eggs, beaten lightly
1 teaspoon vanilla essence
¾ cup (110g) plain flour
2 tablespoons self-raising flour
1/3 cup (35g) cocoa powder
50g dark chocolate, chopped, extra
1/3 cup (95g) crunchy peanut butter

Preheat the oven to moderately slow (160°C). Grease a 20cm x 30cm lamington pan, line the base and two opposite sides with baking paper.

Combine butter and chocolate in medium saucepan, stir over a low heat until smooth; transfer to a large bowl.

Stir in sugar, eggs and essence, then sifted flours, cocoa and extra chocolate.

Pour the mixture into the prepared pan. Drop small spoons of peanut butter into the chocolate mixture and swirl through the chocolate with a knife.

Bake in a moderately slow oven for about 50 minutes or until firm; cool in pan.

San Francisco - Bar Tartine

2011-03-28T23:10:00.000+01:00

I really didn't have long enough in San Francisco, one day at the Ferry Plaza Farmers market and shopping, one at the wineries in Sonoma, one being social. My only dinner out was a bit of a disappointment, the restaurant in the Americano hotel which was perfectly good food but a bit of a boring experience, and so after a bit of a rant on twitter, @kathycastro in a bid to restore my faith in SF eating, sent me to Bar Tartine for brunch.

With quirky decorations, a bustling atmosphere and a 'King Trumpet mushroom tartine with punterelle, Mezzo Secco, dijon mustard and greens', Bar Tartine with its Mission location and considered brunch menu had me believing again. Conveniently located on the next street, Bakery Tartine, which is both a cafe and bakery from where the amazing bread (and other baked deliciousness) used in the restaurant comes, on the weekend attracts a queue that runs down the street.

Bar Tartine

561 Valencia Street

San Francisco, CA 94110-1114

(415) 487-1600

United States

Tartine Bakery

600 Guerrero Street

San Francisco, CA 94110

415 487 2600

United States

Recipe - Chocolate Chip Cheesecake Brownies

2011-03-22T22:14:00.005Z

I love cheesecake, but every recipe for really good baked cheesecake is complicated, or at least lengthy, often involving a kilo of cream cheese, a bain marie and a reasonable amount of stress. If you need a cheesecake-quick-fix, this recipe is seriously delicious, and very easy. These brownies are just a bit more fun than the plain kind, not that there's anything wrong with those either (my favourite recipe here). These are really best cold, the cheesecake is still soft and brownie part becomes deliciously chewy.

Brownie Batter
125gm unsalted butter, softened
90gm dark chocolate, chopped (I used 72% cocoa)
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup plain flour

Cheesecake Mix
250 gm cream cheese, at room temperature
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract

1/2 cup dark chocolate chips (I used chopped up dark chocolate)

Put oven rack in middle position and preheat oven to 180°C. Butter 20cm by 15cm cake tin.

Heat the butter and chocolate over low heat in a saucepan whisking occasionally, until just melted.

Take off the heat, allow to cool for a few minutes then whisk in sugar, eggs, vanilla, and salt until combined. Whisk in flour until smooth and spread in baking pan.

To make the cheesecake: Whisk together cheesecake batter ingredients in a small bowl until smooth.

Then stir in the chocolate chips

Dollop the cheesecake mix over brownie batter

Using a knife, swirl the cheesecake mixture into the brownie batter

Bake until edges puff up and the centre isn't quite set, about 30 minutes. Let cool and as I mention at the beginning of the recipe, even refrigerate, they are easiest to cut and taste best cold.

London - Bocca di Lupo

2011-03-15T22:46:00.001Z

One of the things I miss so much about Melbourne is the easy availability of of good Italian food. I'm not saying London doesn't have some of the best outside-of-Italy Italian food I've ever eaten, it just isn't easy to obtain without booking months in advance or cheap. Of course when you book two months ahead and the meal turns out to be a bit too expensive not to mention, really not good enough (as experienced at Trullo in January, you can read about it here) you do lose a bit of faith.

There is however Bocca di Lupo. Don't get me wrong, I know that at BdL, if you want a table, you really do need to book well in advance but if all you want after a big day at work is a seat at the bar, a plate of amazing pasta and a glass of wine, you don't need to be so organised. And to finish, walk across the road to BdL's baby - Gelupo for seasonal gelati and granite.

Shaved radish, celeriac & pecorino salad with pomegranates & truffle oil

Orecchiette with 'nduja, red onion & fresh tomato

Fazzoletti with broad beans & basil

Burnt Caramel & Toasted Pecan and Blood Orange gelati from Gelupo

San Francisco - Ferry Plaza Farmers Market

2011-03-12T13:51:00.000Z

On my travels I love visiting local food markets, its the perfect way to get a sense of how people live, eat and shop. San Francisco's Ferry Building, on the Embarcadero at the foot of Market Street plays host to an amazing farmers market three days a week - Tuesdays, Thursdays and Saturdays. On Saturdays the market is huge, covering both sides of the Ferry Building, featuring fresh food from small regional farmers and artisan suppliers. Inside the building there are boutique food and kitchenware stores as well as the Hog Island Oyster bar, who aside from an extensive selection of oyster varieties make a legendary grilled cheese sandwich.

London - The Ledbury

2011-02-21T23:50:00.002Z

London - NOPI

2011-02-21T23:44:00.002Z

For some reason many people back in Melbourne are crazily into the Ottolenghi cookbooks, and when they come and visit in London, they want to eat at Ottolenghi. I like Ottolenghi, I like it because the food is like the food at home, but ultimately it is just salad. Really nice, fancy, interesting salad, but salad. Its bad enough we're buying cookbooks that teach us how to make salad, but to pay $65 for salad is a bit ridiculous.

Luckily its 50% off during the soft opening for NOPI, the new, proper restaurant from Yotam and the Ottolenghi team, and once opened to everyone my dinner which tonight cost £63 for 3 will cost £126. Now, the reason I am so ranty about this is because yesterday I had a stunning three-course lunch at The Ledbury - amuses, starter, main, dessert, petits fours - for £40, the same my meal tonight would have cost.

Anyway, it is very pretty and the attention to detail is impeccable - the coat check tokens, the water bottles, the plates, all are gorgeous, the odd piece of Dinosaur Designs was lovely to see (first time I've seen it the UK) and the food was bright, fresh and interesting, for London.

Service was very strange, our main waiter was divine, but everyone else really wasn't. Hopefully this is just a teething problem and will improve.

Butternut, tahini, date syrup dip with black & white sesame seeds

The dip with divine bread and amazing olive oil

Poached sea bass, tomato essence

Fondant swede gratin, savoy cabbage

Raw brussels sprouts, oyster mushrooms, quail eggs

Beef brisket croquets, Asian slaw

Baked blu di pecora cheesecake, wild mushrooms

Chocolate, peanut brittle, mace, crème fraich

The mad bathroom...

...and how to get out of it.

New York - Momofuku Milk Bar Deliciousness

2011-02-17T22:30:00.001Z

This is not the Momofuku Noodle Bar, you know, the original of the group, on First Avenue, in the East Village, the one with the serious queue. The Milk Bar, on 2nd (& in midtown) is fabulous. I actually could not get enough of their stuff. Also sampled were the cornflake cookie (with marshmallows & chocolate chips) and the apple cheddar cornbread.

Grasshopper Pie - graham crust, mint cheesecake & brownie filling

Rye croissant filled with pastrami, sauerkraut & russian dressing

Pretzel Cake Truffle

New York - The Meatball Shop

2011-02-13T16:02:00.002Z

The Meatball Shop doesn't take reservations, either get there at 11:55am or be prepared to have a few drinks around the bar. Once seated you get told by a strict-teacher type waiter on how to order, using a marker on the laminated menu. There are a few guidelines - no mixing and matching balls, except on sliders which take longer, if ordering a side choose whether it is under the balls or served as a side dish, the hero is the biggest sandwich, the smash is the closest to a burger and then have fun. Of course the possibilities are endless, and every day there is a special ball, salad, roasted vegetable, risotto, market salad, daily green, ice cream and lemonade.

Everything but the kitchen sink, balls & classic tomato

Spaghetti under, balls & classic tomato

Naked balls, parmesan cream sauce & market salad side

Mixed sliders (the only way to try different meats)

Dessert - create your own ice cream sandwich

Mint ice cream, gingersnap & brownie

Brown sugar ice cream (daily special), gingersnap & meringue cookies

Cute bathroom!

Address: 84 Stanton St (between Allen St & Orchard St), New York, NY 10002

Web: http://www.themeatballshop.com/

Honolulu - Moana Surfrider Hotel

2011-01-11T19:48:00.003Z

On my way to the wedding in Maui I briefly stopped in Honolulu to recover from the flight and to shop (HNL has seriously good shopping). I was very lucky to be staying at the Westin Moana Surfrider, also known as the First Lady of Waikiki.This historic hotel on Honolulu's Kalaukula Avenue opened in 1901 and was the first large hotel in Waikiki.

Unfortunately on my last morning in Honolulu, when I took the photos the weather was a bit miserable so everything looks a bit grey.

This beachfront property is located on Honolulu's Kalākaua Avenue in central Waikiki and is a spectacular example of traditional Hawaiian plantation style.

The amazing Heavenly bed, developed exclusively for the Westin.

The Banyan tree in the hotel's courtyard was planted in 1904 and is twice as wide as it is high

How cute is the bird house!

The sweeping verandah houses a beautiful restaurant that serves the Moana Surfrider's famous afternoon tea

The view of Diamond Head from the hotel's beach.

Tel Aviv - Where to Eat

2011-01-07T14:39:00.002Z

It had been 20 years since my last trip to Israel and well, I don't really remember much from that time and I really didn't know what to expect. Tel Aviv is very cute, full of independent, cute cafes and restaurants, fresh juice bars on every street corner and 25 degree weather in December. I have a few friends who at some point have lived or are living in Tel Aviv, their recommendations were fabulous and I tried to get to as many places as possible, if there is a photo, I went there and approve, if there isn't a photo I didn't get there but I'm going back in September and will continue working my way through the list then.

Thank you to Sarah, Justin, Kate and Zoe for all the tips!

The street food is fabulous. Falafel, Sabich (fried eggplant), Shwarma and juice bars are never more than a few metres away from where you are standing.

Falafel - literally everywhere, we tried the one on the corner of Frishman and Dizengoff

Our favourite ice cream was from Vaniglia, Basel Square

Schnitzel is one of favourite foods, I ate it almost every day I was in Israel. The best was from Cafe Noir at Cafe Noir, 43 Ahad Ha'am Street. I'm not the only one who thinks this, the restaurant has a special hotline for people needing take away schnitzel. Give yourself a bit of time after you eat to have a walk around the area, its a Bauhaus district and has the famous Pagoda House as a neighbour.

We went to the Max Brenner chocolate cafe for new years day brunch. Possibly a bit of an excessive way to start the new year but perfect for our group as it expanded from 5, to 7 to 9 to 13. The trial plate included a chocolate banana spring roll, waffle, cold chocolate shot, mini chocolate brownie dessert, milk chocolate ice cream, dark chocolate fondue with meringues, fruit and marshmallows (not shown).

Hacarmel Market is where the locals go to buy their fresh food, its amazing and needs a few hours to explore and try it all.

Meant to be the best place in the Tel Aviv area for humous, Abu Hassan is the perfect place to try dish.

Joz ve Loz, 51 yehuda halevi st, was touted as being unmissable and ended up as our favourite meal. Set back from the street and only noticeable by the glow of the lit up courtyard, this gorgeous little place has co, homey feel and serves cloud-like gnocchi with truffled butter and sheeps milk yoghurt.

Puah is a supercute, vintagey bar and cafe located in the middle of the Jaffa markets, The Persian Vodka made with dried limes was deliciously refreshing.

Cafe Michal, 230 Dizengoff, another gorgeous cafe where I took millions of photos, great for Israel's favourite brunch of shashuka - eggs cooked in a sauce of tomatoes, peppers, onions, and spices

The rest of the list:

- Baccio - cnr rehov king George and shalom Hamelech - lovely interior

- Basel square - cute area with good sushi & Italian

- Bookworm - bookshop cafe, great for lunch

- The Brasserie on Ibn Gvirol st - very important, you must go here, open 24 hours

- Cafe Landuer for breakfast, on Gan Meir

- Cafe 12 - on rechov Rothschild use the side entrance for a glam bar

- Cheder Ochel - big tables, great food for lunch and dinner
- Hotel Montefiori on Montefiori st (run by the brasserie people), great for drinks and food

- Maoz on King George for a drink

- Tapas Achad - on Achad Ha'am

- Sonia just off king george st, great little cafe and garden near Shenkin st

- Par Derrier off king george st, nice place for wine

- Saloona bar in Jaffa

- Sheleg is a nice cafe on Geula street off Allenby close to the Market

- Shine - corner of rehov Frishman and shlomo Hamelech, best breakfast, cool crowd

- Dont bother with the port places, they are all kitchy and touristy

Tel Aviv - Max Brenner Chocolate Bar

2011-01-07T12:48:00.000Z

Tel Aviv - Puah

2011-01-07T12:02:00.002Z

Tel Aviv - Cafe Michal

2011-01-07T11:54:00.001Z

Tel Aviv - Loz ve Joz

2011-01-07T11:48:00.002Z

Tel Aviv - Abu Hassan Humous Restaurant

2011-01-07T11:26:00.000Z

Abu Hassan is known for serving the best humous in Jaffa for almost 40 years. It opens early in the morning and closes once the Humous is finished which is usually around 2pm. Warned of queues we went early for a humous breakfast to avoid it.

There's little choice - Humous, masboucha (not sure how to spell it but hot, whole chickpeas in tahini with spices) and Jordanian ful are the only choices, and all are served with fresh onion and pita bread.

London - La Petite Maison

2011-01-05T12:12:00.004Z

This is my absolute favourite restaurant in London, I've been 3 times and it just get more amazing each visit. The food is consistently delicious, Provençal style and often really simply cooked with just the best ingredients. I only have photos from 2 visits probably because I was too busy eating and being social the most recent time (sorry!). I love how on every table there is a cluster of ripe tomatoes, a whole lemon, lemon, bottle of olive oil and a sharp knife on the table so that you can create your own bruschetta once the warm, crusty bread is delivered. Plates are meant to be shared and this is really the best way to try everything. This is Mayfair and is quite smart casual rather than just casual but I don't find it stuffy, but it is a bit special.

Fillet of beef carpaccio with fresh herbs

Niçois olive tapenade and crisp baguette

Broad beans with pecorino and lemon

Grilled steak with some dipping sauces (sorry, this was 2.5 years ago, have forgotten details)

Intensely lemony grilled baby chicken

Roast cod with provençal vegetables

Grilled prawns with lemon and garlic

Chocolate mousse with pistachio ice cream

Summer berries with lemon sabayon and lavender ice cream

Creme Brulee

Ratatouille with feta

Beignets of onion, sage & anchovy and courgette flowers with romesco sauce

Whole roast blackleg chicken with foie gras, baguette and pommes dauphine (not in photo)

Hot chocolate mousse with malt ice cream

54 Brooke Mews North, Mayfair, London, W1K 4EG, website

Recipe - Chocolately Cola Cake

2011-01-05T11:40:00.002Z

It was requested by my team at work that as it was my last week at Arcadia that I should make them all a cake because once I leave who will bake for them.

I asked Twitter for ideas and @corkgourmetguy came back with his Cola Cake recipe, which can be found on his blog - http://gourmetguy.wordpress.com/2011/01/04/recipe-cola-cake/

It is completely delicious and not overly sweet despite the cola, it was just incredibly dense and moist.

My icing different, just a ganache made with Galaxy caramel (Dove in Australia) and double cream.

Tel Aviv - Hacarmel Market

2011-01-02T14:29:00.002Z

The Carmel Market is Tel Aviv's largest fruit and vegetable market, go there hungry, start off with a pomegranate juice and eat your way around.

This fabulous bread was available hot, plain or filled with labne and fresh herbs.

The halva stand. I not only ate plain halva, I had it in ice cream, chocolate, wafers and as a filling in Bamba peanut snacks.

Fresh, salty cheese, not unlike feta but softer

Jerusalem

2010-12-30T17:14:00.003Z

Tel Aviv - Vaniglia Gelati

2010-12-29T13:56:00.004Z

With some of the best gelati we have tried, and some amazing flavours, Vaniglia, on Basel square in Tel Aviv has quickly become a daily habit.

Favourite flavours so far are red wine, pear & cinnamon, berry pavlova, dark chocolate & cherry, lychee and snickers.

Recipe - Best Ever Brownies

2010-12-17T09:53:00.002Z

This brownie recipe is seriously the best I have ever made. It is fabulous undercooked and gooey with ice cream as pudding, or cut up in squares as brownies and actually I think they get better when eaten the next day, should they last that long. It is also incredibly easy to make, I made these ones late last night, whilst tipsy and on the phone to my mother.

The recipe is by Bill Granger, from Bill's Food. Which happens to be the only Bill's book that I have left in Melbourne. I am a bit distressed about which other recipes are in it that I can't remember and therefore am missing out on.

370g (2 1/2 cups) caster sugar
80g (2/3 cup) cocoa powder
60g (1/2 cup) plain flour
1 tsp baking powder
4 eggs, beaten
250g unsalted butter, melted
2 tsp vanilla extract
200g chocolate chips (I just smashed up 2 blocks of chocolate - 1 dark and 1 white)

Preheat oven to 160˚C. Stir the sugar, cocoa powder, flour and baking powder together in a bowl. add the eggs, melted butter and vanilla and mix until combined. Stir in the chocolate shards or chips, whatever you are using and pour into a lined 22cm square tin and bake for 40 to 45 minutes. Unless you want to eat it as pudding, in which case undercook by about 5 minutes and then scoop out and serve with cream or ice cream.

London - The Savoy Hotel Afternoon Tea

2010-12-14T12:25:00.003Z

The entire time I've lived in London, The Savoy has been closed, because of this I can't draw any before/after conclusions but really it doesn't matter it was the best afternoon tea experience I've had. I loved everything about The Savoy.

Theentrance and only right hand drive in London

'Curious' windows allowing a peephole view of items available in the Savoy Shop

One of the sitting areas

The Savoy Tea - Where you can buy The Savoy's tea accessories whilst watching the chocolatiers at work.

The Thames Foyer - Where the Afternoon Tea is served. The Winter Garden Gazebo hosts a piano player who plays throughout the afternoon.

After a choice of tea, a traditional silver tiered stand is presented with layers of finger sandwiches, scones and preseves.

Instead of one plate of cakes to fight over, we all got to choose which ones we wanted from the French Pastries platter, this meant everyone could have their own raspberry macaroon.

To finish Thames Foyer Signature Cakes - Lemon drizzle and mint, Rich English fruit and Valrhona dark chocolate Orange cake.

A special afternoon tea is always a lovely way to while away a wintry afternoon in London, and the one at the Savoy is just that little bit more special than anywhere else I've been. The spacious layout of the room allows for discreet conversations, the servied is charming and relaxed. which is refreshing as is being encouraged to try multiple teas throughout the meal, not to mention endless sandwiches, scones and pastries.

Thanksgiving - Pecan Pie recipe

2010-11-21T13:22:00.002Z

One of the best parts of living on the other side of the world from home is meeting other people in the same situation and sharing traditions from their homes. Having lived in Canada a few years ago, I had experienced a taste of Thanksgiving but I didn't really remember the food.

Last year, on Thanksgiving, in the lift of my old apartment block I met Meridith, who despite knowing nothing about me except that I lived on the same floor as her, invited me along. I couldn't go last year but we've spoken a bit since then and I was invited this year.

Meridith with the Turkey, Candied Sweet Potatoes with Marshmallows and the Green Bean Casserole

I wasn't allowed to cook much in fear of the event becoming gourmet and although it is near impossible to keep me out of the kitchen, I loved that someone else was hosting and organising everything. The cooking was split over the Friday night (Brining turkey, making pumpkin pies, cornbread, starting candied sweet potatoes and green bean casserole) and Saturday day (roasting turkey, mash potato, mac n cheese, pecan pies).

Given that Meridith was the only American in attendance, there was a possibility that no one would like the pumpkin pie and so I was permitted to make a pecan pie. Turns out pumpkin pie is delicious (and I don't even like pumpkin) but the pecan was also so yum.

Pecan Pie

The shell:

- Shortcrust pastry to to cover the pie dish

The filling:

3 eggs, whisked
200gm light moscovado sugar
4 tablespoons golden syrup
110g butter
a few drops vanilla extract
150g pecan halves (this will depend on the size of your pie dish)

This was really quite easy.

Firstly you just need to blind bake the shortcrust pastry for about 15 mins in an 180 degree oven, in a fluted pie dish or tin. Mine had a false bottom so I wrapped it in silver foil to prevent any of the filling oozing out in the oven.

The filling:

Put the sugar, butter, golden syrup and vanilla in a pan over a low heat until it has melted.

Once melted, pour into a bowl and let it cool for about 15 minutes. While this mix is cooling, arrange the pecans prettily in the dish.

Once the caramel mix has cooled, whisk in the eggs and then gently pour over the pecans. I found I only used about 2/3 of the mix but it will depend on the size of the pie dish.

Cook at 180 for about 45 minutes, or until the fillings seems almost set. Take out of the oven to cool.

Serve with lots of whipped cream, preferably while watching X Factor.

Melbourne - Abla's Homestyle Lebanese

2010-11-09T21:35:00.001Z

Established over 30 years ago, eating here is just liking eating in someones dining room, at some point in the evening Abla who is now 75 comes around the room to make sure everyone is enjoying, and of course eating enough.

The only way to go here is the banquet, you have to try everything and this is the best way. At no point are you rushed, its all about taking your time to enjoy the amazing food,

To start every table has the bright pink pickled turnip, olives and toasted pita crisps, next the creamiest humous, smoky baba ganoush and tangy labnee are served with fresh pita. We also always have the Limonada, a fresh lemonade with rosewater.

Then come small plates of hot mezze makaneek, spicy lamb sausages, silverbeet rolls stuffed with rice, tomato, chickpeas and spices, my favourite - the ladies' fingers, crunchy filo pastry filled with spiced lamb and pinenuts, the best falafel in Melbourne, covered in zingy tahini, amazing slow cooked green beans in tomato, garlic, all space and olive oil sauce, lamb kibbee and lemony, garlicky chicken wings served with tabouleh.

Of course you are full by now, but then comes the lahem mishwee, pieces of lamb fillet, marinated and grilled and then finally the last savoury dish, the beautifully presented 'Chicken and rice', spiced pilaf with minced lamb, covered in a layer of roasted chicken and then topped with buttery, golden flaked almonds.

To finish the meal Lebanese coffee is served with Baklawa and Turkish delight which somehow you always find room for.

For all my Melbourne posts I'm going to do a price comparison with London, just for a moment I want to put into perspective the cost of eating out in London. Now Melbourne is expensive -clothes, food shopping, everyday life, is really expensive, maybe more so than London but eating out, for the quality and experience of the restaurants the prices are reasonable, and almost best of all there is none of this ridiculous 12.5% service charge, most often for shocking service. I get to make the gesture of a tip because the waiters who served me did an exceptional job that contributed to my over all dining out experience. Every year Abla's wins Best Lebanese in The Age Good Food Guide, it has really fabulous food. This meal cost $55 per person, even at the current crazy exchange rate this comes to about £33. Also, its BYO and corkage is equivalent to £1.50 per person. Seriously good value.

Recipe - Slut's Spaghetti from Nigella's Kitchen

2010-11-03T20:18:00.002Z

Don't think anything of the name - this is just 'pasta alla puttanesca' which actually translastes into 'whore's pasta'. Nigella has her theory as to why it is called this, but whatever.

I just wanted something quick and satisfying that did not involve going to the supermarket. My recipe, from Nigella's new cookbook 'Kitchen' is somewhat adapted to use what I already had in the house.

Ingredients

3 tbsp olive oil
2 garlic cloves, peeled and finely sliced, crushed or grated
½ tsp crushed chilli flakes, or to taste
500g/1lb 2oz spaghetti
400g/14oz canned chopped tomatoes
100g pitted black olives, chopped a bit (I used the dry ones in herbs)
2 tbsp small capers, the ones in salt
freshly ground black pepper, to taste

Preparation method

Put the water for the pasta on to boil, though you don’t need to get started on the sauce until it is pretty well boiling.
Pour the oil into a wide, shallow frying pan and place over a medium heat.
Add the garlic and chilli flakes and continue to cook for another minute, stirring well.
This is the stage at which you will want to be salting the boiling pasta water and adding the spaghetti to cook according to packet instructions.
To finish the sauce, add the canned tomatoes, olives and capers and continue to cook for about 10 minutes, stirring every now and again, by which time the sauce will have thickened slightly. Taste and season with salt and freshly ground black pepper.
Just before the pasta is ready, remove about an espresso cupful of the cooking water and put it into the sauce. When the pasta is cooked as desired, drain and add the spaghetti to the sauce in your pan.
I put on some parmesan, very untraditional.

My recipe is slightly different, a few less olives, no anchovies, salted capers, overall I don't know how much difference it made to the recipe. Considering the sauce only cooks for 10 minutes it definitely has a richness that would suggest a longer cooking time. Perfect long-day-at-work dinner.

Recipe - Ladurée Macaroons

2010-10-25T21:51:00.001+01:00

I first discovered these in Paris when I was on an exchange to France in 1996. Even now, many trips to Paris later I still get mesmerised walking past the Madeline Ladurée. Although I love the experimental flavour combinations and how refined the macaroons are chez Pierre Hermé, those at Ladurée will always be classic.

Still not entirely sure what came over me yesterday that made me think this was the best way to spend my Sunday, but it does feel pretty good to know I can make them.

My recipe is adapted from the Ladurée base.

Ingredients

200g icing sugar
120g ground almonds
3 egg whites
Colouring and flavourings as you like - I did Lemon (yellow food dye, lemon rind & lemon juice) and chocolate (cocoa powder & coffee)
Fillings - I used dark chocolate ganache made with equal parts dark chocolate and double cream with a splash of milk and my favourite lemon curd, recipe at the bottom.

Method.
- Preheat the oven to 180C.
- Mix the icing sugar and ground almonds in a food processor until you have a fine powder. Sift to remove any lumps.

- Beat the egg whites, adding the food colouring as you go. Quickly and carefully add the almond-sugar mixture.
- With a metal spoon, mix from the centre of the bowl outwards, turning the container as you go. You want to achieve a smooth, lightly coloured mixture.
- Using a piping bag with a centimetre-wide nozzle, pipe three centimetre-wide macaroons onto a baking tray lined with greaseproof paper or a silpat.

- Cook for eight to nine minutes.
- Remove the macaroons from the oven and let cool

- Sandwich the macaroons using a ganache, buttercream or jam.

Now, for some reason, those on the first tray that went in were the best. I think next time I would divide the recipe in 3, and only make a small amount at a time. This could also means more flavours.

The lemon curd I used as a filling is from Bill Granger's Open Kitchen. I've made this many times, its really easy and completely delicious.

Lemon Curd

3 egg yolks
finely grated zest of 1 lemon
1/4 cup lemon juice
1/2 cup sugar
60gm tablespoons butter, cut into small pieces

In a double boiler, mix yolks, zest, lemon juice, sugar, and vanilla extract together. Whisk over gently simmering water until mixture becomes thick and opaque, about 8-10 minutes. Take off of heat, and stir in butter, one piece at a time, until well incorporated. Chill and then use to fill the macaroons (or on ice cream, pancakes, challah toast etc.).

New York - Accommodation and Where to Eat

2010-10-23T18:02:00.003+01:00

I have just found out there is a reasonable chance I will be going back to New York early next year. As soon as this is confirmed , I'll be even more excited but for now there is enough excitement to get me to blog about my most recent trip there, when I say recent, it was in January.

For those of you that don't know I'm from Melbourne, but live in London and so many of my friends and family live very far away, New york by comparision is really not very far away.

Last January I had the fabulous opportunity to visit one of my closest Melbourne friends for a long weekend whist she was on a New York holiday. We had an amazing time, a-mazing.

We stayed:

At the Crosby Street Hotel - Part of the Firmdale group which have a small group of divine hotels in London, it had only been open for 12 weeks when we were there. It is seriously in the best position in New York - corner of Crosby and Spring, literally 20 steps from Balthazar, which is where the pastries at breakfast came from every morning. It is also completely gorgeous and I am now wishing I had taken more photos.

Where we ate (and some places I had eaten at on previous trips)

Gramercy Tavern - I love it here, sometimes I think only because I have some lovely memories of previous family meals but I found out a few weeks ago it has a michelin star, so apparently someone agrees with me. In the tavern the food is a-bit-fancier than usual American comfort food, think home cured pastrami with heirloom cauliflower pickle and pumpkin-spiced whoopie pies with salted caramel and pecan ice cream.

They also have the most fabulous floral arrangements, in the entrance, in the restaurant, on every table and in the bathrooms.

Shake Shack - Its a bit famous, original stand is in Madison Square Park, great burgers and fries, personally I go for the 'Shroom Burger described as 'Crisp fried Portobello filled with melted muenster and chedder cheese, topped with lettuce, tomato and and Shack sauce'.

Schiller's Liquor Bar - Another amazing place from Keith McNally, who already has Pastis, Balthazar, Lucky Strike, Pravda, Minetta Tavern and most recently Pulino's. All that I have been to are fabulous and total NYC classics. When I was there it was all about the Lower East Side, and so obviously we went to Schiller's which is a bit younger and funner than the others I had been too. Loved the wine - sold in carafes titled - cheap, decent, good.

Stage Deli - This is the best chicken soup with kreplach and pastrami on rye in NYC. Trust me, I've done extensive research. There is nothing better on a New York winter's day and really should be the be the first thing you eat on arrival.

Cafe Habana - Often need to queue to get a place, great cuban/latin food cafe in SoHo. Outpost in Brooklyn also fun, but outdoors so only in summer (great place to eat if on way to the flea market). The corn is famous and currently being replicated in mexican restaurants all over but is never as good - CH's is just more smokey/sweet/tangy/spicier than everyone elses.

Public - Does a delicious Sunday brunch, has some Australian connection, also something with London's Providores I think, just won a michelin star and if you're not there by 10:45 on a Sunday you'll have to queue for a while. The premises is gorgeous - reclaimed warehouse style and the bloody mary's just what you need on a Sunday morning in NY.

La Esquina - Perfect Saturday night Mexican food. It sort of has 3 restaurants in one - a street level cafe, a street level diner/takeaway joint and then a basement bar and restaurant. The basement is not so easy to get to, you must have a booking and when you walk through the diner to the fire exit, after having your reservation checked the security guard radios down to say you've arrived. Someone then comes through the door to get you, leads you down stairs, through the kitchen and into the fairy light lit bar where you a drink a blood orange margarita until your table is ready. It is here I realise I have forgotten everything we ate and as it was so dark, the photos don't do it justice. What I do remember was that everything was delicious, far better than any other Mexican food I had ever eaten and I definitely want to go back.

Now, whilst in New York for that long weekend I also managed to see two shows and shop, however its a Saturday and X-factor is starting shortly so this will be covered in New York Part 2 - Entertainment and Shopping, which I wil endevour to write before the end of the year. Just being realistic.

London - Bijoux Afternoon Tea at the Langham

2010-10-17T22:19:00.002+01:00

I'm on a mission to find the best Afternoon Tea in London. Apart from my own research I'm using the Tea Guild as a guide, each year I visit their winner, 2008 - The Lanesborough, 2009 - Browns and 2010, The Langham. Out of these three, so far The Lanesborough has been my favourite. For everyone in Australia reading this, it was at this hotel where the Masterchef contestants stayed when in London.

Hosted in the very glitzy Palm Court, there is a choice of three Afternoon Teas - 'Wonderland', a traditional assortment of sandwiches, scones and cakes, 'G and Tea time', the Wonderland served with Beefeater 24 Gin & Tonic and the 'Bijoux' Afternoon Tea, inspired by sparkling jewels from the most famous houses.

Thinking it sounded a bit special and unique to the Langham, we went for the Bijoux Tea.

To start we had a pre-dessert of a blackcurrant fool and a tart hibiscus jelly which looked very pretty in the clear glass.

The savoury part of the tea was a selection of premium sandwiches on a mix of breads - pastrami with marie rose on brioche, duck egg and mustard cress, coronation chicken, Scottish salmon and cucumber on toasted bagel and cream cheese with piccalilli.

Now, the tea, the tea itself was fabulous. Whenever I got for Afternoon tea I like to try a blend which is particular to the establishment, this time I had the 'Palm Court', described as being a white tea with hibiscus, rose hip and rose petals. This tea was light and beautifully scented, best of it all it was pink.

The basket of scones had 3 choices - plain, chocolate and orange and raisins soaked in Louis Roederer champagne. The chocolate orange were our favourite and were surprisingly not too rich with the strawberry preserve and clotted cream.

Like the theme of the tea, the cakes were 'inspired by the beauty and sparkle of some of the finest jewels', each one was intricately finished and all of them sparkled. The favourite was the tiny Victoria sponge, covered in white fondant, encrusted with pink sugar crystals and topped with a pale pink sugar jewel.

A divinely indulgent way to spend a first of many chilly Sundays to come.