tag:blogger.com,1999:blog-57187365248698651332024-03-06T04:34:39.234+11:00My Hunger will go onNever stop eating and appreciatingAnonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-5718736524869865133.post-64461259431580080002014-03-16T14:34:00.000+11:002014-03-16T14:41:22.667+11:00The Village - Invitation to "Ladies lunch"It was a pleasure for "My Hunger will go on" to be invited to The Village for "Ladies Lunch" in this lovely afternoon. "Ladies Lunch" was a 3-course meal with a glass of sparkling on arrival, and it was indeed as glamorous as the name suggested.<br />
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The Village was actually located right opposite of <a href="http://myhungerwillgoon.blogspot.com.au/2014/03/gastro-park.html#.UyUdL42KDIU">Gastro Park</a>, standing at the edge of Kellett Way at Potts Point. The entrance was a little bit hard to see at first, but I'm sure you won't miss the coloured building and its huge number "1". <br />
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The interior was separated into different parts, and it was divided into 2 floors. We stayed at ground floor, where the courtyard, the bar, the private dining room and the high table and chairs were at. <br />
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One random thing: we found the patterns of the tables quite amusing, as they reminded us of Menthols...lol<br />
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The friendly waitress greeted us and delivered 2 small plates of snacks. I really enjoyed the variety of nuts on the first plate...but only touched 1 piece of the olives (I'm not very good with olives, especially when they have a tangy taste).<br />
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So here are the 3-courses of sweet and savoury plates from <em>"Ladies lunch" ($59.00):</em><br />
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<em><strong>Entrée (Share platters to start)</strong></em><br />
<em>Salt & Pepper Calamari with Parmesan Aioli & fresh Lemon, Sweet corn & Basil cappuccino with Tempura Cauliflower, Rocket Pear & Parmesan salad with Lemon oregano vinaigrette, Butter nut pumpkin Arancini with Buffalo mozzarella & Fresh basil.</em><br />
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The Entrée plate from "Ladies Lunch" was quite impressive, with its neat and refreshing presentation. We dug into the Salt & Pepper Calamari first, and quickly dipped into the sauce. The Calamari was cooked really well as they can be bite off and chew without much efforts, I've only found the sauce was a little too sour for me. Then we had the fresh rocket pears from the salad, along with few sips of the hot corn and cauliflower soup (Oh the soup was perfect! I totally loved the creaminess). The pumpkin balls were so cute as they sat lazily on the sauce, we really liked that combination.<br />
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<em><strong>Main</strong></em><br />
<em>Crispy skinned confit chicken with Warm potato & Shallot salad with Red wine jus.</em><br />
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With the main dishes, you get a choice between the two, so we decided to try one of each. I loved how the chicken was so succulent and everything was delivered at the perfect temperature. The juice just seemed to drip off the edges and landed mischievously onto the plate. <br />
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<em>Seared Fillet of Huon Salmon with marinated fetta, rocked & parmesan salad.</em><br />
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This was probably our favourite dish for the day, as we couldn't describe how wonderful that feeling was to crack the crispy skin. We loved every bit of it as the salmon simply melted into our mouths, leaving us with the craving for more of it. <br />
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<em>The Village Dessert Tasting Plate - Selection of The Village signature desserts</em><br />
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I was so happy to see the dessert plate finally arrived, despite the fact I was so full up to this point (seriously, girls will always have room for their desserts!). It was such an adorable and delightful plate, decorated by a variety of colours and shapes. We decided to start off with a less sweet dessert which was the small lemon meringue, and it was really nice as it was soft. Then we moved onto the Nutella tart, and they weren't as sweet as we thought but rather with a tiny hint of bitterness. After that, the moment I've been waiting for has finally come: the White chocolate Panna Cotta. Oh Dear God, it was so good (although very funny as it tend to stick to the plate, as if it doesn't want to be eaten lol), definitely my favourite out of all the desserts. It was very sweet but somewhat gentle rather than an overwhelming sweetness. Lastly, we finished off the plate with three Macarons, the only thing I didn't like was their filling seemed almost invisible.<br />
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Thank you very much again to Lilian and The Village for inviting "My Hunger will go on" to this lovely "Ladies Lunch". If anyone is curious, it's served on Saturday only from 12pm onwards (minimum 3 guests or more) but is flexible for other days for group of 15 or more. Reservations are essential so make sure you grab your girls and book them in for a fantastic time!<br />
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<em>In addition, they also have event and corporate packages at reasonable prices, so whether you are looking for a 2 hour cocktail course or a complete day package, do check out The Village at this lively location of Potts Point :)</em><br />
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Address:<br />
1 Kellett Way, Potts Point NSW 2011<br />
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Phone number:<br />
02 8084 6057<br />
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Opening time:<br />
Tue - Thu 5pm till late<br />
Fri 5pm - 3am<br />
Sat 12pm - 3am<br />
Mon and Sun CLOSED<br />
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<span class="opening-times">Website:</span><br />
<span class="opening-times"><a href="http://www.the-village.com.au/index.html">http://www.the-village.com.au/index.html</a></span><br />
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<a href="http://www.urbanspoon.com/r/70/1651952/restaurant/Sydney/Kings-Cross/The-Village-Potts-Point"><img alt="The Village on Urbanspoon" src="http://www.urbanspoon.com/b/link/1651952/minilink.gif" style="border: currentColor; height: 36px; width: 130px;" /></a>Anonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.com7tag:blogger.com,1999:blog-5718736524869865133.post-54410805097076468602014-03-07T23:38:00.003+11:002014-03-07T23:39:31.078+11:00Gastro ParkAfter being away from my computer for so long, I am finally back for a post from awhile ago. That night was actually my birthday, so we went to Gastro Park! I have always been admiring (and drooling in front of) the pictures of different dishes from this restaurant, so it was really nice to see and taste the real thing!<br />
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I really liked how the restaurant was presented, it felt like I could turn around at any point and find some artistic objects. I've heard about how creative the dishes were like, so I was really looking forward to the 7-course degustation.<br />
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<em>Firstly we started off with a selection of snacks:</em><br />
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Mmmm...talking about crunchy things...yum yum. I found it really fascinating that they were placed on a stone rather than an actual plate.<br />
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We got a little cheese stick, and I felt like waving it and let the wind blow on it! Somehow it reminded me of those spirits gathering stick thingy from an ancient temple...lol<br />
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<em>Sourdough bread</em><br />
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Ofcourse, how can we not have sourdough bread in a degustation? Except this one came in an extraordinary presentation that almost reminded me of a rock, a wave and bits of glittering diamonds floating in the black sea.<br />
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<em>Foie gras, cherry, rhubarb, toasted grain.</em><br />
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Ok, I won't lie, when I first saw this, I thought it was some kind of animal lying on a rock plate. First thing came into my mind was "lobster", then some random bug with long legs. It was visually surprising, and definitely challenges your tastebuds.<br />
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<em>Spanner crab, carrot, endive, pork pebbles.</em><br />
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By this time of the meal, I already knew that every dish will turn out to be an artwork. I was very pleased at how well they balanced the colours and textures for each dish. This one was a little mischievous, almost like something we usually see in children books, where the plants grow in all sorts of directions. I loved that combination of spanner crab and pork pebbles, it's that perfect almost of saltiness that stimulates your senses. <br />
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<em>Roast scallop, cauliflower tofu, leaves & crisp, lobster reduction.</em><br />
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Comparing to the last few dishes, this was a little bit less outstanding in appearance. Yet the satisfactions from its taste did not disappoint us at all. We especially liked the cauliflower tofu, as it was like the softest food on Earth.<br />
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<em>Liquid butternut gnocchi, shimeji, mushroom consommé.</em><br />
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When this came, I was like "nooooo! Egg yolks!!" (Yes egg yolk is not one of my favourite), but then I realised what it was suppose to be. Gnocchi, yep, you got it, it was POTATO. I carefully placed one in my mouth, then closing it, and then...BITE. Oh that sudden juicy feeling down the throat, it was somewhere closer than heaven. I loved it, and it was definitely my favourite of the night.<br />
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<em>Crispy scaled jewfish, smoked potato puree, calamari crackling, ink sauce.</em><br />
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We got a choice between two main dishes, so I decided to go with the crispy jewfish. Those scales were so crunchy and they make quite a bit of noises as you chew on them. I liked the idea of calamari crackling, as it was a completely refreshing taste. The only thing I didn't quite enjoy was the ink sauce...I found it a little too heavy in the taste for me. <br />
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<em>Salted bush baltarra lamb sirloin, cabbages, blood pudding, aged sherry vinegar.</em><br />
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Bun picked this one...just because it's meat...? It was a simple dish, but the combination of the lamb and vinegar was quite a good one. <br />
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<em>Chocolate, honeycomb, vanilla sphere, cardamom, saffron, ginger.</em><br />
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We also got to pick a dessert out of the two, so Bun decided to go with this one as he found it amusing to crack eggs. That initial crack took a little while, and then all you see was an explosion of all the sweet goodies, flowing out eagerly into the bowl. It was a little sweet but still a really nice dessert.<br />
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<em>Cooked & raw cherries, red wine pear, bolero snow, hibiscus ice cream, sesame sponge.</em><br />
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I actually regret a little about picking this one after I've seen how entertaining Bun's dessert was. Although it was nice, I wished it had something more to it. I think my favourite part of this dish was actually the sesame sponge, and I found the idea pretty interesting mmm...<br />
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Overall I really liked this place, particularly its creative dishes! I would highly recommend this restaurant to people, you can order either a 7-course or 10-course tasting menu...mmm I wonder what's the 10-course is like?<br />
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Address:<br />
5-9 Roslyn Street, Kingscross NSW<br />
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Phone:<br />
02 8068 1017<br />
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Opening time:<br />
Lunch <br />
Thu - Sat from 12 noon<br />
Dinner<br />
Tue - Sat from 6pm till late<br />
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Anonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.com6tag:blogger.com,1999:blog-5718736524869865133.post-20891806702124323662014-01-21T19:43:00.000+11:002014-01-25T23:04:48.678+11:00The Sydney City Guide - in collaboration with boohoo.comHello everyone! Check out this "The Sydney City Guide" created in collaboration with <a href="http://boohoo.com/">boohoo.com</a>, it was contributed by Chocolate Suze, Sydney Men's fashion, Leather and Lattes, Boohoo and us :D<br />
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Thanks and hope you enjoyed reading it~~</div>
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Website:</div>
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Anonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.com0tag:blogger.com,1999:blog-5718736524869865133.post-9872692790364739892014-01-04T14:13:00.000+11:002014-01-04T14:19:13.675+11:00Golden pan fried dumpling (Gyoza)As promised, I have made my first set of Gyoza following the visit of "Harajuku Gyoza" and decided to share the experience with all of you ^^<br />
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<strong><u>Ingredients:</u></strong><br />
1/4 Cabbage<br />
1 spring onion<br />
250g pork minces<br />
1 teaspoon of sesame oil<br />
About 25-40 dumpling skin (can be purchased from Asian grocery - see image below, or made from scratch)<br />
1/2 tablespoon of cooking oil<br />
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<u>For the mixture:</u><br />
Grated garlic..........1/2 tablespoon<br />
Salt...........1 and 1/2 teaspoon<br />
Sesame oil..........1 tablespoon<br />
Oyster oil..........1/2 tablespoon<br />
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<u>For the crispy skin (This is the key point if you like it crispy):</u><br />
Water..........100cc<br />
Flour..........2 teaspoon<br />
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*Recommend to do this step just before you need to use it<br />
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<u>Serving:</u><br />
25-40 dumplings (depending on how much fillings you use for each)<br />
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<u>Level:</u><br />
Easy<br />
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1. Chop up the cabbage (optional: you can mix in some salt), wash and then squeeze them dry.<br />
2. Chop up the spring onion and mix with the cabbage.<br />
3. Squeeze the pork minces a bit with your hands and then combines with the cabbage, spring onion and the mixture (from ingredients).<br />
4. Now here's the fun part, let's start making some dumplings!!! You can watch this short clip below that I've made for a simple tutorial.<br />
(make sure you don't put too much filling in each one ^^")<br />
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Did you enjoy that??? Repeat the process and look how many wonderful dumplings you can make!<br />
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Ta-Da! They are all ready to go!<br />
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5. Add about 1/2 tablespoon of cooking oil, and pan fry the dumplings until the bottoms are turning gold. (I like to cook in sets of 8 or 10)<br />
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It's gold!!!! <br />
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6. Now do the mixture for the crispy skin (from ingredients) and pour it into the pan. Then put the lid on immediately and leave it for about 5 minutes on medium heat.<br />
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7. After 5 minutes, open the lid and put a few drops of sesame oil, then wait until all the liquid evaporates.<br />
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8. It's done! Ready to serve!! Oh, don't forget your sauces!! I've used Soy sauce, Vinegar and Chilli oil here.<br />
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This is a really simple recipe and yet tastes really good as an appetizer/entrée dish. When you finish the dish, the bottom should be quite hard and it will make a loud crackling sound when you bite into them...Mmmmm...<br />
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Thanks for reading and enjoy the dish!! Also, any comments or suggestions are welcomed ^^Anonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.com0tag:blogger.com,1999:blog-5718736524869865133.post-71262582212534357412014-01-02T21:51:00.000+11:002014-01-02T21:51:34.555+11:00Harajuku GyozaHope everyone had a fantastic New Year's Eve! It is 2014 now, can you believe it???<br />
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On this particular night (still in 2013 ><), me and Bun walked pass this restaurant called "Harajuku Gyoza" at Potts Point. What comes into your mind when you thought of "Harajuku" (a place in Tokyo)? The first thing come up to my mind is fun, a place that's full of creativity and vibrant culture, and somewhere with loads of unique surprises. So when we saw this huge Kawaii ("cute" in Japanese) dumpling character on its exterior wall, we thought it would be cool to check it out!<br />
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The restaurant is actually in "Izakaya" style (a casual Japanese place for after-work drinking, usually attended by businessmen), with a bunch of bar chairs surrounding the centre (cooking area) and a few tables scattered around the room. The whole restaurant was mainly decorated in black and red colours, giving that modern and mysterious feeling. The staffs were very friendly and attentive (notice the kitchen staff doing the "peace sign" in the last picture? LOL), and the food actually came pretty quick.<br />
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We found those photos printed on the plates :)<br />
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Here are the sauces of soy sauce, vinegar and chilli oil. I prefer to use these separately although you should combine all 3 together to get the best flavour.<br />
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<em>Pork Belly Kakuni $13.00</em><br />
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This is one of their popular dishes, and it came in 4 chunky pieces on the plate. Our first impression of this dish was...SO JUICY! It was absolutely fulfilling. We loved how the fat took up half or more of the proportion, yet the whole bite didn't feel too oily at all. It was a really good dish to accompany a bottle of beer too!<br />
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<em>Pork Gyoza (poached) 5pcs $8.00</em><br />
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Since we were getting the Lobster Tail Gyoza as grilled, we decided to pick a poached set of Gyoza. This little dish of Pork Gyoza certainly allowed us to enjoy and appreciate the ultimate combination of the sauces. Personally, my favourite is still the chilli oil ^^<br />
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<em>Lobster Tail Gyoza $12.00</em><br />
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The name attracted our attention, as we were curious of what it would taste like. We found the lobster tail was a little bit light in terms of flavours, although it was nice and chewy. To us, we probably still preferred Gyoza with whole loads of meat + vegetable inside, so we actually liked the pork Gyoza more than this one. <br />
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This will be a pretty cool place to hang out after work for drinks, or for those who don't have too much time and just wants to fill the stomach in a rapid speed. I loved how they can incorporate such a cute dumpling character to be the logo of the restaurant and how creative their Gyozas were. For a personal comment: I think the grilled Gyoza always tasted more interesting than the poached version!<br />
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<strong><span style="color: #0b5394;">PS: For our next post, I will write about my first home-made Gyoza with recipe (Yes, thanks to the inspirations from Harajuku Gyoza!!!) ^^</span></strong><br />
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Address:<br />
9-15 Bayswater Road, Potts Point NSW 2011<br />
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Phone number:<br />
02 9356 3834<br />
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Opening time:<br />
7 days - midday to late for lunch and dinner
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<a href="http://www.urbanspoon.com/r/70/1774416/restaurant/Sydney/Kings-Cross/Harajuku-Gyoza-Potts-Point"><img alt="Harajuku Gyoza on Urbanspoon" src="http://www.urbanspoon.com/b/link/1774416/minilink.gif" style="border: currentColor; height: 36px; width: 130px;" /></a>Anonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.com0tag:blogger.com,1999:blog-5718736524869865133.post-15847894810200530752013-12-26T19:55:00.004+11:002013-12-26T19:55:48.891+11:00How to make Spicy chicken (Korean style)Firstly, hope everyone had a lovely Christmas! :D I love cooking so today I decide to share another 1 of my simple recipes!<br />
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Bun always loved Korean food, and especially chilli food. So I decided to make a simple homemade version of Korean spicy chicken, served with rice and a bottle of beer for Bun to enjoy. <br />
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<u><strong>Ingredients:</strong></u><br />
600g chicken thigh<br />
Milk (an amount that covers the chicken thigh)<br />
Potato starch (enough for the chicken thigh)<br />
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<strong><u>For marination:</u></strong><br />
Soy sauce..........1 tablespoon<br />
White/cooking wine..........1 tablespoon<br />
Grated garlic..........1 teaspoon<br />
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<u><strong>For the sauce:</strong></u><br />
Chopped garlic..........1 teaspoon<br />
Chopped onion..........1 tablespoon<br />
Tomato sauce..........2 tablespoon<br />
Korean spicy sauce (BekSul)..........2 tablespoon (or more if you prefer more chilli)<br />
Soy sauce..........1 teaspoon<br />
Sugar..........1 tablespoon<br />
Sesame oil..........1 teaspoon<br />
Water..........60ml<br />
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(The Korean spicy sauce and potato starch can be found in Asian grocery stores.)<br />
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(Chopped onion and garlic and the sauce in separate bowls)<br />
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<strong><u>Serving:</u></strong><br />
1-2 people<br />
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<strong><u>Level:</u></strong><br />
Easy<br />
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1. Wash the chicken thigh and soak it with milk for about 20 minutes, this helps to get rid of any smell from frozen chicken and makes the meat tenderer.<br />
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2. Wash the chicken again, drain the water and chop into desirable sizes. Then marinate them for at least 30 minutes.<br />
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3. Roll each of the marinated chicken onto the potato starch evenly, and then leave them aside for about 3-5 minutes. <br />
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4. Start deep frying the chicken in the oil pan (set on 180 degrees) until golden, then leave aside to drain the excessive oil. <br />
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5. Get a large pan and stir fry the chopped onions and garlic until aromatic. Then put in the sauce and chicken and stir them to ensure the sauce is evenly distributed over the chicken.<br />
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TA-DA! It's ready to be served with rice!<br />
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You can probably try to add in pieces of pineapples or sprinkle some white sesame over the top, as these will make the chicken tastier!<br />
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I am still a beginner (total noob actually ^^") and seeking for many ways to improve on my dishes, so feel free to drop me any comments on suggestions :D Have fun cooking and eating!!!<br />
<br />Anonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.com0tag:blogger.com,1999:blog-5718736524869865133.post-56251429252477762832013-12-20T16:23:00.003+11:002013-12-20T22:57:34.059+11:00Four Friends - Meeting with Katze 2013<em>There was a Buddhist story about four friends including a bird, a rabbit, a monkey and an elephant, they then work together towards the benefits of all...</em><br />
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On the particular summer afternoon, "My Hunger will go on" was invited by Nicola from Polkadot PR to meet up the owners Katze and Jimmy of "Four Friends" at Crows Nest. It was indeed a wonderful and memorable experience for us.<br />
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Before you start reading more, we'd like to share a story with all of you. This is an ordinary yet beautiful story behind the creation of "Four Friends", and "My Hunger will go on" was very glad to have the opportunity to hear it from Katze (Apologies about the background noise as there were other customers there on the day).<br />
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Now let's have a look at this small yet unique café that's full of love, joy, and sweetness...<br />
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We found this café straight away with its banner displaying the animals from "Four Friends". The café was actually opened at end of 2012, and it was owned by a lovely couple Katze and Jimmy.<br />
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We were greeted by friendly staffs and a whole selection of Chocolates behind the glasses. The variety was so colourful and it certainly did grab our attentions. <br />
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We noticed they had some products made for the upcoming Christmas, and these will surely make a delightful treat for the kids.<br />
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At "Four Friends", they also have High Tea and it seemed just as amusing as its Chocolate selections :) I found the decorations at "Four Friends" very cheerful and fun, they almost reminded you of childhood, where things are so colourful and simple. We spotted this large print of the animals from "Four Friends", they seemed to have pointed out the direction of more features waiting upstairs. <br />
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Before we headed upstairs, I have noticed these Macarons, again they were colourful.<br />
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Also we couldn't stop admiring this box that's full of Chocolates with amazing designs, and it seems to be a cute Christmas gift for someone you love. <br />
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After heading upstairs, we realised the area was actually quite spacious. There were sofa, chairs and tables, and they all had piles of magazines on them for people to read. The back area had 2 smaller chairs and sofa, dedicated to the lovely kids who visit here with their parents.<br />
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Guess what this is? (Yes, it's the wall!)<br />
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We saw Jimmy first where he offered us to try their milk Chocolate drinks, they were soon delivered by the staffs in luxurious-looking cups and plates that came in golden stripes. Katze later told us she wanted them to catch people's eyes, they definitely have!<br />
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Here was our tasting plate at "Four Friends" for the day, and it was called "The planet" according to Katze. There were different desserts on the plates, some big, some small, they all came in different shapes and colours, yet they were all sweet and aimed to bring happiness. Katze believed this reflected our world and our planet, regardless of the differences in us, we shall be considered as one (A larger tasting plate is also available called "The galaxy"). Katze also emphasized on the importance of being stress-free and eating healthy these days, hence she strives to create their products with organic and natural ingredients. <br />
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See the lucky cat on the left hand side? Katze encouraged us to try it after we had a go on all the other sweets. Honestly, we didn't expect what was inside, and it turned out to be the biggest surprise of the whole plate. The inner core was covered in pieces of popping lollies, something to remind all of us of our innocence and happiness back in our childhood days. <br />
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Katze said the most important thing in life is "Happiness", where we shall stress less, respect each other, be ourselves, be grateful of what we have, and love and support the world we live in. She has seen so many busy people nowadays who perhaps already forgotten how to smile. Thus she wanted to create somewhere people can sit and relax, and somewhere calm and peaceful, somewhere just like home. She believes "Four Friends" is somewhere unique like this, somewhere she hopes to bring others happiness. <br />
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"My favourite animal is elephant", Katze said it when we talked about the four animals, I asked why. Her answer was very simple, as she sees elephant as the most gentle and peaceful animal in the world. <br />
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Next time you pass by Crows Nest, perhaps you shall stop by "Four Friends". Perhaps you shall sit there and just breathe in the friendly air, and forget all your worries and anxieties. Sometimes happiness is all about simplicity, so clear your mind and just pause for one moment. Then perhaps, you will feel the efforts that this young couple has put into "Four Friends" and learn to appreciate little things again in life.<br />
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Thank you so much to Katze and Jimmy for sharing their inspiring story with "My Hunger will go on", we will certainly look forward to seeing them again sometimes in the future.<br />
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<strong><span style="font-size: large;">PS: WISH EVERYONE A MERRY CHRISTMAS!!!!!!</span></strong><br />
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Address:<br />
5/29 Holtermann Street, Crows Nest NSW<br />
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Phone number:<br />
0415 068 881<br />
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Opening time:<br />
Mon - Fri 7am - 5pm<br />
Sat 9am - 5pm
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<iframe frameborder="0" height="350" marginheight="0" marginwidth="0" scrolling="no" src="https://maps.google.com.au/maps?q=5%2F29+Holtermann+Street,+Crows+Nest+NSW&ie=UTF8&hq=&hnear=5%2F29+Holtermann+St,+Crows+Nest+New+South+Wales+2065&t=m&z=14&iwloc=A&output=embed" width="425"></iframe><br />
<small><a href="https://maps.google.com.au/maps?q=5%2F29+Holtermann+Street,+Crows+Nest+NSW&ie=UTF8&hq=&hnear=5%2F29+Holtermann+St,+Crows+Nest+New+South+Wales+2065&t=m&z=14&iwloc=A&source=embed" style="color: blue; text-align: left;">View Larger Map</a></small>
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<a href="http://www.urbanspoon.com/r/70/1732708/restaurant/Sydney/Four-Friends-Crows-Nest"><img alt="Four Friends on Urbanspoon" src="http://www.urbanspoon.com/b/link/1732708/minilink.gif" style="border: currentColor; height: 36px; width: 130px;" /></a>Anonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.com0tag:blogger.com,1999:blog-5718736524869865133.post-41393526735803705812013-12-17T16:31:00.000+11:002013-12-17T16:51:34.685+11:002013 Japan Expo & Matsuri in Sydney<div class="separator" style="clear: both; text-align: center;">
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<em>Matsuri (祭り)</em> means "festival" in Japanese, and this year the Japan Expo & Matsuri event has once again being held at Darling Harbour in Sydney. Comparing to last year, it seems like the crowd has gotten bigger and there were more individuals dressing up in Cosplay or Yukata (informal summer kimono). <br />
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There were several stalls displaying travel brochures and information to Tokyo and the rest of Japan, as well as stalls with traditional Japanese food, beverage and fun activities for the crowd. The main stage at the middle have several shows running from morning till evening, this year I managed to catch "The art of Sashimi in action" (see video below). This is where a HUGE tuna was sliced and then handed to Ocean Room's executive chef Raita Noda to cook it on the spot. There were also other shows including singing, dancing, Sumo, Karate and fashion throughout the day. <br />
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One other reason I was there at the Matsuri was because me and Bun are heading to Tokyo in Feb 2014!! They had so much handy information on Tokyo at the Matsuri so that was good, we just couldn't wait now!!!<br />
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I always find those little decorations at Matsuri mesmorizing...</div>
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After the show, I decided to go try out calligraphy! Here is where the Sensei (teacher) is showing me how to write "Happiness" in Japanese Kanji.</div>
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Just before I left the Matsuri, I spotted this group of One Piece Cosplayers so there's no way I'm going to miss a snap shot of them :D (Yes I am a super fan of One Piece anime)</div>
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Now here's a video I filmed of "The art of Sashimi in action" show at the Matsuri:
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Time: Summer (2013 festival was held on Sat 14th December)</div>
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Place: Tumbalong Park, Darling Harbour, Sydney</div>
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Web: <a href="http://matsurisydney.com/">http://matsurisydney.com</a></div>
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<iframe frameborder="0" height="350" marginheight="0" marginwidth="0" scrolling="no" src="https://maps.google.com.au/maps?q=tumbalong+park+darling+harbour&ie=UTF8&hq=tumbalong+park+darling+harbour&hnear=Sydney+New+South+Wales&t=m&z=15&iwloc=A&output=embed" width="425"></iframe><br />
<small><a href="https://maps.google.com.au/maps?q=tumbalong+park+darling+harbour&ie=UTF8&hq=tumbalong+park+darling+harbour&hnear=Sydney+New+South+Wales&t=m&z=15&iwloc=A&source=embed" style="color: blue; text-align: left;">View Larger Map</a></small>Anonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.com2tag:blogger.com,1999:blog-5718736524869865133.post-49602287116675700422013-12-15T19:59:00.000+11:002013-12-15T19:59:34.525+11:00Crane Bar Restaurant's first birthday party 2013 - The Golden Age <div class="separator" style="clear: both; text-align: center;">
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Thanks to Simon again, "My Hunger will go on" was invited to attend the Crane Bar's first birthday celebration. The Crane Bar Restaurant's location was actually just diagonally opposite of <a href="http://myhungerwillgoon.blogspot.com.au/2013/11/buns-balls-2013-online-influencers.html#.Uq0uuI3xvmI">Buns and Balls</a>! The theme for the party is "The golden age", and it was perfect for this party as gold colour always tend to represent wealth and prosperity. The waitresses were in gold dresses, along with gold balloons floating all across the rooms and outside the bar.<br />
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The Crane Bar Restaurant was very crowded when we got there, with busy DJ and bartenders on the spot to bring joy and laughter. The whole bar had a warm glow with candle lights and gold decorations. The lighting behind the alcohol bottles at the bar just added an extra fancy touch to the evening.<br />
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We found lots of Sake standing neatly on the shelves, and the range at Crane Bar Restaurant was quite impressive. I wondered if they had <em>Umeshu</em> somewhere? (My favourite Japanese drink - Plum wine)<br />
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We saw a huge line behind the bar area, then we realised the live action of Sashimi making. They were really fresh and thick, which added the ultimate satisfaction of swallowing them. The chefs were quick and steady in cutting, slicing and arranging the Sashimi. We could see that the crowd were very pleased at these at the Crane Bar Restaurant, as the queue seems forever non-stop. The rice was very soft too, with just the right amount to give a good proportion.<br />
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We also found some skewers and fried chicken circulating around, and we decided to take a photo of this juicy one. <br />
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Unfortunately, we had to leave the event early and did not get a chance to explore as much as we would like to. Nevertheless...Happy first Birthday Crane Bar Restaurant!!! Now...why not have your own party/function here? And enjoy the delicate Japanese fusion cuisine and endless choices of cocktails and Sake :)<br />
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Here's is a short video clip of the night at the Crane Bar Restaurant:<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/BjUoUXA4QvA" width="420"></iframe>
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It's getting extremely busy for us before Christmas time, but "My Hunger will go on" definitely have a few more exciting posts scheduled and looking forward to share with all of you soon!<br />
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Address:<br />
32 Bayswater Road, Potts Point NSW<br />
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Phone number:<br />
02 9357 3414<br />
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Opening time:<br />
Mon & Tue Closed<br />
Wed - Sun 5pm - 4am<br />
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<iframe frameborder="0" height="350" marginheight="0" marginwidth="0" scrolling="no" src="https://maps.google.com.au/maps?q=32+Bayswater+Road,+Potts+Point+NSW&ie=UTF8&hq=&hnear=32+Bayswater+Rd,+Potts+Point+New+South+Wales+2011&t=m&z=14&iwloc=A&output=embed" width="425"></iframe><br />
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<a href="http://www.urbanspoon.com/r/70/1723199/restaurant/Sydney/Kings-Cross/Crane-Bar-Restaurant-Potts-Point"><img alt="Crane Bar Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/link/1723199/minilink.gif" style="border: currentColor; height: 36px; width: 130px;" /></a>
Anonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.com0tag:blogger.com,1999:blog-5718736524869865133.post-6932949476586164782013-12-08T16:42:00.000+11:002013-12-08T16:52:30.267+11:00Hurricane's Grill and Bar - Top Ryde<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1282.photobucket.com/albums/a521/ausmorigirl/hg1_zpsb9d4a55d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://i1282.photobucket.com/albums/a521/ausmorigirl/hg1_zpsb9d4a55d.jpg" width="480" /></a></div>
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It was our friend's birthday so we decided to visit Hurricane's Grill and Bar at Top Ryde for some awesome steaks and ribs! For super meat lovers (ie. Bun), this place is like a total heaven. The restaurant was about 95% full when we got there, and just when the giant Christmas tree started to lit up in front of Hurricane's Grill and Bar.<br />
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<a href="http://i1282.photobucket.com/albums/a521/ausmorigirl/hg2_zpsf5a70bdb.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://i1282.photobucket.com/albums/a521/ausmorigirl/hg2_zpsf5a70bdb.jpg" width="640" /></a></div>
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The waiters and bartenders were extremely busy, and diners inside Hurricane's Grill and Bar seemed happy and enjoying their meals. The atmosphere at Hurricane's Grill and Bar was vibrant and cheerful, quite perfect for the festive season coming ahead. We stood there a little to wait for our booked table, while the irresistible sights of ribs and steaks hovered around us a couple of times to make us swallow our own drool.<br />
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<em>Garlic Roll $4.50</em><br />
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Finally after we sat down at our table, we decided to pick this starter to kick off our meal. The crust was quite crunchy, so I guess we all loved this as it was gone in a speed of light.<br />
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<em>Natural Oysters (half $21.00 / dozen $38.00)</em><br />
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How can we ignore the oysters on Hurricane's Grill and Bar menu? As soon as we saw it, we decided to order a dozen. It comes with fresh lemon and Tobasco sauce for us to indulge, and the oysters lied neatly above the rock salts. I loved that moment when you gulp down the oyster, when the salty flavour hits you with a tiny sting, and they were so fulfilling. <br />
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<strong>Main dishes (drum roll):</strong><br />
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Orders from our friends A and J (below), they seemed very happy with their meal...mmmm meeeeat!!!<br />
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Our orders for the night:<br />
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<a href="http://i1282.photobucket.com/albums/a521/ausmorigirl/hg6_zpse9477350.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://i1282.photobucket.com/albums/a521/ausmorigirl/hg6_zpse9477350.jpg" width="480" /></a></div>
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<em>Junior T-Bone (400gm) $32.00 (either with chips or baked potato) with pepper sauce ($2.50)</em><br />
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Bun has always been a fan of T-bone steak (median rare), when I asked him why, he always says it had a different taste to other parts (yes, Bun has popped out again...). While he was imagining the steak talks back to him and admiring its juiciness, I managed to take a snap shot. One bite of this was good enough to make you dance around in joy, as it was extremely tender with a tiny bit of fat to compliment. We swear at Hurricane's Grill and Bar, you probably don't even need sauce to go with its meat, it was already so good just by itself.<br />
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<em>Beef Ribs (Half $31.90, Full 42.90) either with chips or baked potato (You can also pick lamb or pork ribs)</em><br />
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This was said to be Hurricane's most famous dish, so I knew I had to pick this to have a try. While everyone else on the table having fun eating their meal, I waited another half hour or so until it finally arrived. The waiter gave me one of those (shown in bottom right picture) to me to prepare me for the craziness later on (I can sort of imagine the bits and pieces from the ribs flying everywhere as I get too excited). This certainly entertained the others as I looked like a chubby baby trying to learn how to eat for the first time. I don't know what the "secret sauce" at Hurricane's Grill and Bar is, but it definitely hit the right spot! My hands were covered with this sticky sauce with that bit of sweetness, and I really couldn't resist licking the fingers like what people did on the other table. As you bite off one side of the rib, the beef just started hanging down to give you that amazing second to bite all the rest of the meat in one bite. Mmmm...200% SATISFACTION. Oh, the bonus point? Order it with the baked potato!!<br />
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All of us loved Hurricane's Grill and Bar, they were certainly one of the best places in Sydney for meat lovers! We noticed that they actually had burgers and skewers on their menu too...oh well...next time :D<br />
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Address:<br />
Top Ryde City Shopping Centre<br />
Shop R 3006 Ground Level<br />
Cnr Blaxland Road & Devlin Street<br />
Ryde NSW<br />
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Phone number:<br />
02 9130 7101<br />
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Opening time:<br />
Lunch:<br />
Mon - Fri 12pm - 3pm<br />
Dinner:<br />
Mon - Fri 5pm till late<br />
Sat, Sun & Public holidays 12pm - late<br />
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Anonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.com2tag:blogger.com,1999:blog-5718736524869865133.post-23013765511797374662013-12-02T17:57:00.000+11:002013-12-02T17:57:07.289+11:00Jones the grocer (Sydney Westfield) - Food blogger invitation dinner<div class="separator" style="clear: both; text-align: center;">
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With a relocation of its flagship store from Woollahra, Jones the Grocer landed in Sydney Westfield with a deluxe look of a dark and sophisticated theme. It continues to serve high quality gourmet food with natural ingredients produced by specialists, and as well as offering a range of products such as coffee & teas. Jones the Grocer also has an in-house bakery and patisserie with lots of delights to provide throughout the day.<br />
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Thanks to Jessie from Cav Con and Jones the Grocer, "My Hunger will go on" was invited for a food blogger dinner consisting of a 3 course meal with beverage. It was a wonderful opportunity to see this unique place which already had several world-wide stores including Australia, Qatar, Singapore, UAE and New Zealand.<br />
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<em>Parker's organic sparkling drinks:</em><br />
<em>Pink Lemonade/ Mango & Orange</em><br />
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We picked these as our drinks for the night, and they had an ultra-smooth taste with very gentle sensations. The mango and orange flavour was sweeter than I thought as the mango taste seemed to have dominated the flavour, while the pink lemonade was simply refreshing with tiny tingling feelings on the tongue.<br />
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<em>Salt and Pepper squid, yuzu mayonnaise, Thai herb salad dressed with tamarind, chilli and lime sauce.</em><br />
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The salt and pepper squid at Jones the Grocer was very fresh and chewy, along with a powdery sensation when it first made contact with your lips. The tamarind (leguminous tree with pod-like fruit from Africa) dressing and along with the sophisticated sauces has made the squid stood out even more as the contrast of the tastes were strong.<br />
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<em>Angel hair pasta with blue swimmer crab, chilli, rocket, garlic & grana padano</em><br />
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I couldn't get enough of this entrée when it arrived at our table, as it was so delicious and addictive. The portion was very generous that we actually thought it was a main dish! This pasta at Jones the Grocer was probably one of the thinnest and smoothest one that I have ever tasted, and not to mention how perfect the rest of the ingredients mixed together. You get that that refreshing feeling while those flakes of grana padano (one of the most popular Italian cheese with grainy texture) added the extra bits of playful flavours.<br />
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<em>Duck leg confit with French lentils, apple & spinach salad with grape seed dressing</em><br />
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One thing we love about the dishes at Jones the Grocer is the surprisingly fresh salad and dressings, as they have perfectly complimented the main part of the dishes. For example like this one, we were so fascinated by the different textures presented by the salad along with the French lentils, because you get that crunchiness and mushiness all in one go. Of course, the duck leg was just as brilliant. As soon as the knife sank into the meat, they fell off as if they couldn't wait to be eaten. <br />
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<em>Roast wild Barramundi with crushed potatoes & sauce antiboise</em><br />
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This was another dish that we adore at Jones the Grocer, simply because of the magnificent outcome of the Barramundi skin. Not only the skin was so crispy, but the Barramundi itself was so juicy. With every bite, it just melts in your mouth with that everlasting tenderness. The potatoes showed a similar texture with crispy skin and a soft and mushy core. We didn't even need to add any extra salt and pepper as the flavours were just as excellent as they were.<br />
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<em>Young coconut rice pudding with mango & almond crunch</em><br />
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By the time we got to desserts at Jones the Grocer, we were both very full. Both of our desserts were visually appealing, whether it's colour-wise or form-wise. The one Bun has picked was young coconut rice pudding where the warm coconut flavour has fully soaked in. The mango actually came in slices rather than blocks, and they were presented just like strokes of yellow paints on a white canvas. Then the almond crunch covered the top layer, scattered freely to add in that healthy touch.<br />
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<em>Warm sticky date pudding with salted caramel sauce & vanilla bean ice-cream</em><br />
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I loved how cute this dessert from Jones the Grocer looked, as it was like an erupting volcano island in the middle of an ocean. The ice-cream melted slowly from the heat waves of the sticky date pudding, and then they drip down into the pool of salted caramel sauce to form artistic white patterns. I'm not going to lie, it was really sweet, but they combined so well together. That contrast of temperature from the warm pudding and cold ice cream, along with the stickiness of both the sauce and the date, has left a great impression at the end of the night.<br />
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With Bun's steady hand, My Hunger will go on managed to shoot a video of Jones the Grocer. Check out their stunning interior, and get a close-up view of their dishes!<br />
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Thanks again for inviting "My Hunger will go on" to this memorable dinner, we certainly hope to come back soon in the future to try out more dishes.<br />
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Address:<br />
Shop 5018, Level 5 Westfield<br />
Cnr Market & Castlereagh Street, Sydney NSW<br />
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Phone number:<br />
02 8072 7755<br />
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Opening time:<br />
Mon - Sat 8am - late<br />
Sun 8am - 7pm<br />
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Website:<br />
<a href="http://www.jonesthegrocer.com/">http://www.jonesthegrocer.com/</a><br />
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<a href="http://www.urbanspoon.com/r/70/1734776/restaurant/CBD/Jones-the-Grocer-Sydney"><img alt="Jones the Grocer on Urbanspoon" src="http://www.urbanspoon.com/b/link/1734776/minilink.gif" style="border: currentColor; height: 36px; width: 130px;" /></a>Anonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.com0tag:blogger.com,1999:blog-5718736524869865133.post-5027905030873657562013-11-27T21:48:00.001+11:002013-11-27T21:52:17.768+11:00Buns & Balls - 2013 Online influencers dinner<div class="separator" style="clear: both; text-align: center;">
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"My Hunger will go on" was invited by Simon from "<em>SIMON SAYS</em>" and Sian from "<em>The Darlin Group</em>" to attend the "Online Influencers Dinner" at Buns & Balls, this was certainly exciting for us to check out this new hang-out place at Kings Cross. Buns & Balls was a little bit away from the main street, so you do achieve that privacy if you wish to have a party or function here. Buns & Balls is said to be "casual and vibrant". With funky street arts on the walls, trendy lighting, pool table, live music, comfortable couches, happy hours and outdoor dining area, it no doubt will increase the heart beat of any individuals who seeks for a fun night out.<br />
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So on this particular night, we were allocated to our table outdoor. With colourful light bulbs hanging above our heads and the sun slowly waving goodbye, our intimate dinner at Buns & Balls kicked off.<br />
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Cocktails: <br />
<em>Pineapple, ginger beer, vodka & bitters (left), Watermelon, lime and vodka (right) - freshly squeezed, with or without alcohol</em><br />
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I picked the watermelon while Bun went with pineapple, we were not sure which one was better because they were very different in terms of sensation and flavour. I found the watermelon one was very refreshing, with that mixture of sweetness and tingling sourness, it would be a brilliant summer drink. While the pineapple one was rather a little creamy, with quite a strong taste of ginger beer and hints of sweetness from pineapple. <br />
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Gourmet Meatballs:<br />
<em>Beef & Pork</em><br />
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This was like one of those classic meatballs that straight away melts your heart. They were juicy, and full of flavours bursting with every bite. Buns & Balls certainly aced this one!<br />
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<em>Crispy Tofu served with warm chilli nap sauce</em><br />
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I thought this idea from Buns and Balls was very creative and interesting, they were so soft that they collapse as soon as I lifted them up with my fork. The meatballs then broke down into little square pieces of Tofu, and they were indeed tasty.<br />
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<em>Barrumundi Croquette served with Buns & Balls' tartare sauce</em><br />
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Comparing to the previous 2 meatballs, this one from Buns & Balls seemed a little more ordinary. The skin was very crunchy, with that stream of hot air flowing out after the bite with fresh aroma.<br />
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Gourmet burger: (you can order gluten-free buns too!!)<br />
<em>Char-grilled beef (Wagyu beef, cheese, grilled onions, tomato, lettuce, mayo & Buns & Balls' burger sauce)</em><br />
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When we eat a good burger, it makes us happy for many days. So when we heard that Buns & Balls was especially passionate about their burgers, our eyes glittered up. The beef burger certainly did not disappoint us from our expectations, it delighted us in so many ways! The ingredients were in perfect proportion, the patty was extra juicy along with the melting cheese and sauce. We loved this!<br />
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<em>Sweet potato fries</em><br />
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This was something different, as we had so much experiences eating just potato fries. The sweet potato fries was somewhat more gentle in its taste, and they were less crunchy. I loved the dark brown parts as they provided a little bit of chewiness and sweetness.<br />
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<em>Grilled chicken burger (Marinated & char-grilled chicken, cheese, grilled onions, tomato, lettuce, mayo and Buns & Balls' chilli sauce)</em><br />
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Bun said this one tasted a little like Portuguese chicken, for me, it reminded me of those Korean chilli chicken. The chicken was even juicier than the previous beef burger, which made me drool for more.<br />
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Fresh Salad:<br />
<em>Char-grilled chicken with a side of chilli sauce</em><br />
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<em>Char-grilled steak with a side of steak sauce</em><br />
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We all agreed that the chicken salad was better than the steak one, I felt it was because the beef was a little bit dry comparatively.<br />
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<em>Spicy Louisiana Wings with blue cheese sauce</em><br />
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Oh god, those chicken man...No doubt they were everyone's favourite from Buns & Balls, I swear we could just sit there and eat those all day. The spicy flavour totally sank into the chicken, so prepare to get your hands sticky on this one. I would absolutely recommend this to people if they come to Buns & Balls, they were totally delicious!<br />
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Now on the menu that was given us, it said dessert will be a sweet surprise, and indeed they were!<br />
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We received cookie and ice cream sandwiches and pieces of Krispy Kreme donuts with chocolate sauce. The funny thing about the cookie and ice cream sandwich was...because the cookies were very hard, the ice cream just creeps right out when you bite on them! That difference in their textures was somewhat amusing. Oh and everyone loves Krispy Kreme donuts :D<br />
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We bumped into Ando and Brenda from <a href="http://thelamstock.com/"><span style="color: blue;"><strong>The Lamstock</strong></span></a>, so it was time for some happy happy photos~~~ smile!!<br />
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In addition, "My Hunger will go on" decided to shoot a short video of Buns & Balls for you to check out their fun atmosphere.<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/PkBsY78ChHo" width="420"></iframe><br />
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Thanks again to Simon and Sian for inviting "My Hunger will go on" to this intimate dinner, we had a great time. This is definitely somewhere we want to return to in the near future, and most likely with a group of friends for a quick drink to catch up!<br />
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Address:<br />
33 Bayswater Road, Sydney NSW<br />
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Phone number:<br />
02 9326 9054<br />
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Opening time:<br />
Tue - Fri 6pm - late<br />
Sat - Sun 3pm - late<br />
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Website:<br />
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<a href="http://www.urbanspoon.com/r/70/1788517/restaurant/Kings-Cross/Buns-Balls-Sydney"><img alt="Buns & Balls on Urbanspoon" src="http://www.urbanspoon.com/b/link/1788517/minilink.gif" style="border: currentColor; height: 36px; width: 130px;" /></a>Anonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.com0tag:blogger.com,1999:blog-5718736524869865133.post-66526011176690736592013-11-23T23:12:00.002+11:002013-11-26T00:16:06.163+11:002013 Sydney Food Blogger Christmas PicnicThe yearly event for Sydney food bloggers is once again here, it is the Christmas picnic hosted by Helen from <a href="http://grabyourfork.blogspot.com.au/">Grab your fork</a> and Susan from <a href="http://www.chocolatesuze.com/">Chocolatesuze</a>. A corner of Centennial Park is full of joy and laughter, and of course, lots of food!!! The range of food brought in by the bloggers was amazing~~~<br />
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What I made for the picnic...Sushi with crab meat and cucumber XD<br />
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Note: The pork crackles were AWESOME!<br />
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The fun part of the whole day was the Kris Kringle, where we get to pick a present from the lovely pile, or...we steal someone else's present! Initially I got a cookie cutter and decoration squeeze thing from my pick, once that's stolen, I decided to steal the Canon lens cup (my favourite lens >3<)...until I got that stolen a couple of times and I had my gift switching from candle to donut cake kit to ice cream bowls, although in the last round the cup somehow got back to me LOL. Thank you and that was one of the most memorable Christmas gift ever! XD<br />
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Here's a video clip I've made of the event :)<br />
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<strong><span style="font-size: large;">Merry Christmasssss~~~ ^^</span></strong>Anonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.com6tag:blogger.com,1999:blog-5718736524869865133.post-69265247985309429692013-11-21T12:52:00.000+11:002013-11-21T20:39:03.782+11:00What does adventure mean to you? (Southern Cross Travel Insurance Photo competition)Southern Cross Travel Insurance is hosting a photo competition with a grand prize of $2,000 and several category winner prizes of wonderful travel equipment. "My Hunger will go on" decided to participate in this competition and would like to share this with all the bloggers out there who loves travelling just as much as we do!<br />
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<strong><span style="font-size: x-large;">What does adventure mean to you?</span></strong></div>
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"Adventure" is a word that lives inside our hearts and dreams, and for me, it is one of the greatest motivations in life. Ever since I was a kid, I wanted to be an explorer, where I dreamed of landing on all the continents on Earth. I was fascinated by the places where no human beings have ever gone to, and seeing the sceneries that only once appeared on TV. After I grew up, I was lucky to have found many ways to have my adventurous dreams come true with my loved ones. To me, adventure is like a hot air balloon ride, where I can anticipate the sunrise beyond the horizons. It's like a magic carpet ride into the Arabian nightfall, where I can travel with the wind and sing with the stars. Or perhaps it's like the excitement of winning that very first chip in the sin city, sailing across the endless oceans, or simply having that butterfly in my stomach from a ride in an amusement park. Adventure is all about seeing and experiencing something new and exploring the unknown. It can happen anytime and anywhere even near our homes. It's like when I try out a new dish at a restaurant, or discover a hidden spot. As long as we have a spirit for adventure, we will always find exciting surprises in the world around us!</div>
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<strong>I would like to nominate the following 2 bloggers to enter this competition:</strong><br />
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*Grab your fork (<a href="http://grabyourfork.blogspot.com.au/">http://grabyourfork.blogspot.com.au/</a>)<br />
*I ate my way through (<a href="http://www.iatemywaythrough.com/">http://www.iatemywaythrough.com/</a>)<br />
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<strong><u>Interested in joining this competition too?</u></strong><br />
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Here are the criteria for entering this competition:<br />
<li>Include a collage of 3-10 photographs images that represents what adventure means to you and;</li>
<li>Include 200-250 word answer to the question, “What does adventure mean to you?” and;</li>
<li>Nominate two other bloggers to take part in the Competition and;</li>
<li>Share the competition page so that others can take part and;</li>
<li>Open to Australian residents only and non-employees of SCTI</li>
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Then just submit the entry to the form on the link below! <br />
(<em>Competition closes on 30th November 2013</em>)<br />
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For more information about the competition (entry form):<br />
<a href="http://www.scti.com.au/southern-cross-travel-insurance-photo-competition"><span style="color: blue;">http://www.scti.com.au/southern-cross-travel-insurance-photo-competition</span></a><br />
Terms and Conditions:<br />
<a href="http://www.scti.com.au/southern-cross-travel-insurance-photo-competition-terms-and-conditions"><span style="color: blue;">http://www.scti.com.au/southern-cross-travel-insurance-photo-competition-terms-and-conditions</span></a><br />
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<strong><span style="font-size: large;">GOOD LUCK!!!</span></strong> Anonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.com2tag:blogger.com,1999:blog-5718736524869865133.post-41487887050411899242013-11-17T12:01:00.000+11:002013-11-17T12:01:16.480+11:00Dog Dog Japon<div class="separator" style="clear: both; text-align: center;">
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We saw a cute lady standing outside the Skyview Shopping plaza the other day, waving a board with pictures of different hog dogs. This certainly caught our attention when we were having difficulties deciding what to eat at the time. So we walked into Skyview Shopping plaza where the other popular Japanese cuisines located such as Pepper lunch and Menya Mappen. Then we saw this small and colourful shop, presented almost like a doll house with the cute name of "Dog Dog Japon". Seeing how Japanese hot dogs eventually gained its popularity in USA, this new place in Sydney is definitely worth a try (Another place at<a href="http://myhungerwillgoon.blogspot.com.au/2013/08/chanoma-cafe.html#.UogQ7Ha4bIU"> <span style="color: blue;"><strong>Chanoma Café</strong></span></a> also had a small selection of hot dogs).<br />
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Dog Dog Japon had a small amount of tables and chairs for a quick meal or snack, although most probably prefer take away. We thought it was going to be easy to decide what to eat, until we saw the menu board and ended up seeing hallucinations of hot dogs swirling around in circles. The range of selection at Dog Dog Japon was absolutely great, we felt like trying out every single one of them!!! Reluctantly, I landed on Cheese hot dog while Bun had a Beef Hamburger dog, along with our chips with chilli tomato salsa topping and a coke.<br />
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<em>Chips with chilli tomato salsa topping ($4.90)</em><br />
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It seems like we have seen a lot of chips with topping these days, such as <a href="http://myhungerwillgoon.blogspot.com.au/2013/09/lord-of-fries.html#.UogRkHa4bIU"><span style="color: blue;"><strong>Lord of the Fries</strong></span></a> and <a href="http://myhungerwillgoon.blogspot.com.au/2013/09/batch-burgers-espresso.html#.UogRqHa4bIU"><span style="color: blue;"><strong>Batch Burger & Espresso</strong></span></a>. Both of us really liked this one at Dog Dog Japon as we love Mexican style toppings. It wasn't as chilli as we thought, but rather with that bits and pieces of sourness and sweetness from the tomato. <br />
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<em>Coke $2.50, Cheese hot dog $6.60, Beef Hamburger dog $6.90</em><br />
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I was staring at the melting cheese, lying lazily on the top, smiling right back at me. I loved everything about this, although I do find it a little bit hard to eat at first due to the size and width LOL. It was very satisfying to swallow every bit of it, and the ingredients were fresh and tasty. The Beef Hamburger was less complex in its flavour, and Bun loved the juicy Beef Hamburger as always. <br />
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Dog Dog Japon is somewhere we will definitely go back to, and it might be a good idea to drag more friends next time and share the flavours. There are just way too many choices, and we are totally going to try them all! (This is like when you played Pokémon and you have that mission to accomplish...*grin*)<br />
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Address:<br />
Shop 6, 545 - 551 George Street, Sydney NSW 2000 (Skyview Shopping plaza)<br />
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Phone number:<br />
02 9261 8814<br />
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<a href="http://www.urbanspoon.com/r/70/1789332/restaurant/CBD/Dog-Dog-Japon-Sydney"><img alt="Dog Dog Japon on Urbanspoon" src="http://www.urbanspoon.com/b/link/1789332/minilink.gif" style="border: currentColor; height: 36px; width: 130px;" /></a>Anonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.com2tag:blogger.com,1999:blog-5718736524869865133.post-53587359162711297112013-11-09T13:48:00.000+11:002013-11-09T13:55:40.841+11:00Rekorderlig Cider's new flavour for summer: Apple-GuavaAs the leading fruit cider brand in Australia, Rekorderlig continues to delight the public with their selection of flavours. We still remembered the launch of the Mango-Raspberry flavour at <a href="http://myhungerwillgoon.blogspot.com.au/2012/11/sparkle-cupcakery-and-rekorderlig-cider.html#.Un2awna4bIU"><span style="color: red;"><strong>Sparkle Cupcakery 2012</strong></span></a>, and the Passionfruit flavour at <a href="http://myhungerwillgoon.blogspot.com.au/2013/03/the-debut-of-rekorderlig-passionfruit.html#.Un2a53a4bIU"><strong><span style="color: red;">Taste of Sydney 2013</span></strong></a>. Our families and friends gave a lot of compliments and they loved the range of refreshing flavours :) Personally, my favourite from Rekorderlig is the Strawberry-Lime flavour, I just simply couldn't resist the sweetness that's almost like candy, and the flavour reminded me of the precious childhood times.<br />
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Recently, "My Hunger will go on" was very excited to hear that Rekorderlig is releasing a new and innovative flavour for the summer ahead! A sample was sent to us in this bright red package which arrived yesterday, we couldn't wait to try this out :D<br />
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"<strong><em>Rekorderlig Apple-Guava Cider deliciously blends crisp apple cider with a
luscious burst of tropical guava. For the ultimate refreshment; serve over ice
with a squeeze of lime</em>.</strong>"<br />
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With that description in mind, we can almost imagine the flavour before we tasted it. I inhaled the faint scent of apple, and watched the bubbles sank to the bottom. The initial sip was just as refreshing as all other Rekorderlig flavours, yet the sourness definitely overtook any hints of sweetness. There was a slight dry sensation, almost like a cooling beer, along with the Guava flavour continues to circulate in your mouth. For those who prefer something not so sweet like the Strawberry-Lime flavour, this may be a brilliant choice! When I drank this, I didn't picture any beach, crazy party, childhood or love. But instead, an image of a bunch of friends gathered for a BBQ on a hot summer day, followed by them chatting, joking, laughing, and enjoying good times together with a sip of this. I wondered if this flavour will attract an older crowd. We felt this flavour from Rekorderlig was rather quite low-key, yet it brings just as much joy.<br />
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Thank you very much for letting "My Hunger will go on" experience this wonderful new flavour of Apple-Guava from Rekorderlig, we are really looking forward for more exciting flavours from Rekorderlig in the future :)<br />
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For more flavours from Rekorderlig, check out:<br />
<a href="http://www.rekorderlig.com/au/">http://www.rekorderlig.com/au/</a>Anonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.com0tag:blogger.com,1999:blog-5718736524869865133.post-37554130786094659952013-10-31T15:33:00.001+11:002013-10-31T15:33:15.487+11:00Waitan - Media Launch Party Oct 2013 (含中文简介)<strong><em>WAITAN: A NEW CONCEPT IN LUXE ASIAN DINNING WHERE EAST MEETS WEST AND OLD MEETS NEW LIKE NEVER BEFORE</em></strong><br />
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Located at the heart of Sydney Chinatown, Waitan has emerged in Oct 2013 with a promise to deliver the ultimate Asian foodie experience. Waitan is the first Australian venture for Asian hospitality groups, Xiang Er Qing and Tung Lok, with Patrick Tian as the local managing director and Aaron Ching as the Chief operating officer. Together with over $10 million spending and a stunning 2,500sqm venue, Waitan has certainly set its impression to bring a new and exciting vibe to the old Chinatown. <br />
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"My Hunger will go on" was really grateful to be invited to this party at Waitan, and we knew what we were going to see on the night would be amazing and memorable. We arrived just before the sun went down, and there we saw the colourful Lamborghinis sitting glamorously at the entrance and attracting many attentions from the public. At that instant, we couldn't wait to walk up the red carpet and check out this new giant inside Chinatown. <br />
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With an overwhelming crowd, rows of red lanterns and the traditional antiques, we felt that we have been teleported immediately into the old Shanghai back in the 1930s where it was known as "The Paris of the East, the New York of the West".<br />
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If Shanghai in the 1930s represented an era of class, style, elegance, romance and the classics, this world-class interior designed by Thuan Teh (previous works including <em>Chef's Gallery</em> and boutique hotels of <em>The Kirketon</em> and <em>The Diamante</em>) has certainly brought it all back. Waitan consisted of main dining hall with an exhibition-style kitchen, intimate laneway, 14 private dining rooms, Waitan's O Lounge, and even member-only spaces like the Library.<br />
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On every corner of Waitan, you can find statues that resembled people from ancient China. With a combination of red and blue lighting shinning down on them, it almost felt like they were to come alive in any minute and enjoy a delightful meal with you.<br />
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Going into the bar inside Waitan and staring at this faux opium bed, it reminded me of all the movies and dramas I use to watch about old Shanghai when I was a kid. My impression of nights in Shanghai was full of neon lights, melody notes floating inside the Paramount nightclub, gangsters with money to burn on cigars and beautiful women, and wealthy ladies walking on the street with Qi Pao and short curly hair. The voice of the live music band has dragged me back to reality from the chain of thoughts, and I quickly took a snap of this dark, mysterious, yet addictive scene. I wondered if the illustration on the wall was to depict a deep sea, where people drown themselves into their most fascinating dreams.<br />
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With John Rankin (worked for <em>Quay</em>,<em> Astral</em> and <em>Sean's kitchen</em>) taking on the lead of the kitchen, Waitan will offer something different to the crowd, something that redefines your expectations, and bring back the "French <em>Gourmand</em> tasting menu with a unique eastern twist". <br />
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With these in mind, we took a journey around the kitchen area to find little surprises that Waitan seeks to offer, and we spotted fresh oysters, fried buns, spring rolls, prawn sticks, Wagyu beef buns and the famous Peking duck pancakes.<br />
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The master Peking duck chef Mr Yuejin Ma<span style="font-family: Calibri Light;"> </span>has been flown to Sydney for this special night at Waitan, and prepared these ducks pancakes from the signature oven to please the crowd. We constantly heard "Mmm this is really good!", "I love it!", "Absolutely amazing!" phrases from the crowd, I guess a bunch of exclamation marks just popped out of everyone's head.<br />
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We loved the traditional dark wooden tables and chairs, the silky cushions full of flower patterns, and the flawless dinnerware. <br />
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If these weren't exciting enough, an amount of $10,000 will buy you a VIP ticket to access the second floor members-only areas, where Sydney's largest circular table measuring 5.2m is located, and the $50k bottle of cognac will be available to indulge. <br />
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This venue at Sydney Chinatown will be the first of an international chain of Waitan restaurants, the second of which will open in New York next year. There are two more planned for Australia including another one in Sydney and one in Melbourne.<br />
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用了千万*资金打造的Waitan,2013年十月在悉尼中国城开幕了。Waitan拥有占地两千五百平方米的豪华场地,其中包括了十四间私人包间,展览厨房,酒吧以及VIP会员专区等等。主厨是曾在Quay, Astral, Sean's kitchen工作过的John Rankin, 这让人很期待Waitan会带给我们什么惊喜。当我们走进Waitan时,感觉像是穿越时空来到了三十年代的旧上海,每一个角落都散发着古典美与神秘的气息。 在酒吧里还摆设了模仿旧时代的鸦片床,不由让人想起了那个灯红酒绿,纸醉金迷的老上海。当晚我们品尝到了生蚝,炸虾棒,Wagyu牛肉包,北京烤鸭等等的精致派对美食,值得一提的是Waitan的特殊烤鸭炉和准备了三天的烤鸭,很让人惊叹不已。如果这些惊喜还不够,Waitan还有会员费一万块*的VIP专用区,包括图书馆和悉尼最大的圆饭桌,人们还可以品尝到Waitan价值五万块*的白兰地。然而,这只是Waitan的一个开始,第二家Waitan餐厅准备明年在纽约开幕。(*澳币)<br />
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Again we are really thankful to be invited to this great event, and we can't wait to visit here for a delicious meal soon!<br />
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Address:<br />
405 Sussex Street Sydney <br />
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Phone number:<br />
02 8218 1000<br />
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Opening time:<br />
Mon - Sun 6pm - 12am<br />
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1 spring onion<br />
3 crab sticks <br />
200g of Takoyaki flour<br />
2 eggs<br />
3 cups of water<br />
Takoyaki sauce<br />
Mayonnaise (or Japanese Mayonnaise)<br />
Bonito flakes<br />
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<strong><u>Serving:</u></strong><br />
About 24<br />
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<strong><u>Level:</u> </strong><br />
Easy<br />
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I have always been a super fan of Japanese cuisine, and I always wanted to try to learn how to cook them. On this lazy afternoon, I decided to give a shot on cooking my very first set of Takoyaki. So I have got most of the ingredients from a Japanese grocery store in the city called Maruyu.<br />
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(Left to right: Bonito flakes, Takoyaki sauce, Takoyaki flour)<br />
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It's really hard to find a proper Takoyaki pan in Australia, so I bought this pop cake pan from Kmart instead.<br />
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I am only a beginner, so I have only included 2 very simple ingredients as fillings. That was 1 spring onion, and 3 crab sticks (proper ingredient is actually boiled octopus, but I ran out of them so I have decided to use crab sticks that I found in Asian grocery store instead) being chopped up to small pieces (I have seen many people adding tempura pieces and Japanese ginger into the fillings as well). I like to separate each ingredient into different bowls, that way makes it easier for me to pick them up and start cooking.<br />
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To start off, I have measured 200g of Takoyaki flour into a large bowl and cracked 2 eggs into it, then mix with 1/2 cup of water. <br />
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Afterwards you can add in 1/2 cup each time and mix well until it all finishes, then the mixture should turn into a watery state.<br />
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You can then get a brush to brush oil evenly into each hole on the pan, and then pour the mixture into each hole. Then quickly add on the chopped up spring onions (leave a little bit left for garnish later) and crab sticks into each Takoyaki. After the edge of the Takoyaki is cooked, use 2 sharp sticks (or tooth picks) to turn each of the Takoyaki about 90 degree. Repeat the rotating step until all Takoyaki are cooked (turning into golden brown colour).<br />
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Place each Takoyaki on a plate and squeeze on the Takoyaki sauce and Mayonnaise, then add on the Bonito flakes and the rest of the spring onion pieces (you can also choose to add on seaweed flakes instead).<br />
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TA-DA! It's all done and time to enjoy the Takoyaki!!<br />
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PS: Feel free to drop me any comments or suggestions on the recipe, I would love to learn from all of you guys :)Anonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.com2tag:blogger.com,1999:blog-5718736524869865133.post-58936684513842650022013-10-08T12:47:00.001+11:002013-10-31T15:40:09.885+11:00Pancakes on the Rocks - Canterbury<div class="separator" style="clear: both; text-align: center;">
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Situated at the busy intersection of Beverly Hills, Pancakes on the Rocks seemed to be forever popular here since its opening. The line usually started to built around 6pm, so we decided to arrive slightly earlier to avoid the crowd. <br />
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<em>Potato wedges $6.95 (With sweet chilli sauce add $1.50, with sour cream add $1.50)</em><br />
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The wedges were cooked to the perfect golden brown colour with a crunchy edge and soft core. Every time we loved it as a little side dish, especially with the sour cream and sweet chilli sauce. They were chopped to the right size to just fit into the grasp of 2 fingers.<br />
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<em>Mexicana $15.95</em><br />
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Our favourite savoury pancake from Pancakes on the Rocks has got to be this one, the Mexicana. As one of their top sellers, it contained the mouth-watering filling of Mexican style beef, tomato salsa, spicy tomato sauce, tasty cheese, guacamole, sour cream and shallots, together served on a bed of lettuce and 2 pieces of Nachos. The burning sensation from the chilli slowly crawls from the tip of your tongue down to your throat, and then you get a chance to cool it down with a satisfying gulp of guacamole. <br />
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<em>Devils delight $14.95</em><br />
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As another one of the popular pancakes from Pancakes on the Rocks, the Devils delight consists of 2 spongy chocolate pancakes placed on the plate with surrounding strawberries. The scoop of chocolate ice cream sits comfortably on the layer of cream, along with the dancing patterns of chocolate sauce. It was a great dessert to share between 2 people, we loved every single bits of it.<br />
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For some reason, both me and Bun found the pancakes at this chain to be more fresh than all others. It also seemed that the staffs were more friendly and attentive, and the orders arrived at a reasonable timeframe. We loved the fact that Pancakes on the Rocks has always seemed to be full of energy, and the kids truly enjoyed their meals here with lots of smiles and laughter. <br />
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Address:<br />
Cnr King Georges Road and Stoney Creek Road<br />
Beverly Hills NSW 2209<br />
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Phone number:<br />
02 9580 7200<br />
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Opening time:<br />
Sun - Thu 7am - 12am<br />
Fri - Sat 7am - 1am
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<a href="http://www.urbanspoon.com/r/70/1758530/restaurant/Sydney/Canterbury/Pancakes-on-the-Rocks-Beverly-Hills"><img alt="Pancakes on the Rocks on Urbanspoon" src="http://www.urbanspoon.com/b/link/1758530/minilink.gif" style="border: currentColor; height: 36px; width: 130px;" /></a>Anonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.com4tag:blogger.com,1999:blog-5718736524869865133.post-10269291302799295942013-09-29T17:43:00.001+10:002013-10-31T15:42:09.486+11:00Luna Park, Milsons PointRecently we have been thinking about exploring our home town, Sydney. So we started off by heading to one of our favourite places, the Luna Park in Milsons Point. It was beautiful...and we can never get sick of staring at the Ferris Wheel at sunset time, there's something magical about it :) <br />
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Hope you all enjoyed this video!!!!Anonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.com0tag:blogger.com,1999:blog-5718736524869865133.post-73579921216355601402013-09-28T21:47:00.000+10:002013-10-31T15:44:15.013+11:00Batch Burgers & Espresso<div class="separator" style="clear: both; text-align: center;">
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There's something fascinating about the traditional American diner style, the New-York themed café and its giant sized burgers. With half of the area inside "Batch Burgers & Espresso" being occupied by the kitchen and constant sizzling aroma crawling to the street outside, the friendly waitress showed us our high bar seats right in front of our chefs for the night. <br />
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The menus were almost like they were stamped onto the tables, displaying their impressive list of burgers with familiar names such as Brooklyn and the Miami, and as well as a whole range of side dishes. The workers smiled and greeted their customers, occasionally having a small chat about foot ball and Saturday night drinks. Multiple numbers of takeaway bags filled up the kitchen tables, lining up and shuffling in the speed of light. The chunky mince patties flashed right before our eyes, accompanied by a whole bunch of fries dancing in the frying spots. It was hot, and certainly appealing for a Saturday night dinner along with lively American Hip Hop beats on the background. <br />
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<em>Snacks - Chilli Fries $7.00</em><br />
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We had never thought fries could come in this form, where it's covered by small and chopped up pieces of mince along with cheese and spicy sauce. The mixture turned out surprisingly zesty, and every mouthful was full of flavours. Bun loved it, so there goes 3/4 of the bowl. I would certainly recommend this, and it's probably more enjoyable when shared with someone.<br />
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<em>Burgers - Spicy Mexican $14.00</em><br />
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While we sat there, I think we heard about 3 others ordering this same burger, so it got to be GOOD! This humongous burger contained chilli mince, smoked cheddar, tomato, Spanish onion, Jalapenos & sour cream with hot taco sauce, so it was an absolute masterpiece I must say. The burger was so big that I found it very difficult to fit into the bite of my little mouth, so I had to slice it apart and watched the precious cheese and mince fell and splat on the plate. The buns has done a good job trying to hold each layer properly in place, despite the obvious observation that the chunky mince patty wanted to shoot out desperately. The Mexican flavour has immersed into this burger perfectly in every single way, and it was just so satisfying to chomp it all down and enjoy that flame left in your mouth. <br />
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Very unfortunately, I was way too full after 3/4 way of the burger, and I felt so sad to leave that very little piece behind. We laughed at the mess that I have made on my plate, with bits of cheese and mince tangled together and looked as if they'd come alive in any minute and start wiggling. We were satisfied, more than 200%. <br />
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This place will be awesome to come with a bunch of friends to have a quick catch up before heading down to the town for a big night, and you can even start your pre-drinks here if you want. I imagined this place will probably be in a totally different atmosphere if you come for breakfast or lunch, and we have to say the breakfast menu looks pretty welcoming! (NEXT TIME!! ho hum)<br />
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Address:<br />
2/3A Broughton Street, Kirribilli NSW<br />
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Phone number:<br />
02 9929 8883<br />
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Opening time:<br />
7days 7am - 10pm
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<a href="http://www.urbanspoon.com/r/70/1769359/restaurant/Sydney/Batch-Burgers-Espresso-Kirribilli"><img alt="Batch Burgers & Espresso on Urbanspoon" src="http://www.urbanspoon.com/b/link/1769359/minilink.gif" style="border: currentColor; height: 36px; width: 130px;" /></a>Anonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.com5tag:blogger.com,1999:blog-5718736524869865133.post-33917137625980229022013-09-21T16:39:00.000+10:002013-10-31T15:45:35.399+11:00Chur Burger"Does this place sound familiar to you?" One day Bun asked me randomly. "Hummm..." I hesitated as I desperately searched inside the memory storage inside my brain with less than 1mb of space left. DING-DING! That's where Assiette use to be? I started remembering us driving pass by that little restaurant every weekend or so, with the label of "Chur Burger". <br />
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So here we were, trying out Chur Burger on a lively Saturday night at Surry Hills. When we got there, the place was full of people, young and old, male and female, casual and semi-formal, families and singles. The diners had one thing in common, as they all loved that vibrant atmosphere where it felt more like a party than a dinner at the restaurant. We ended up picking a seat near the windows, so that we can tease the people outside with our hungry faces.<br />
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<em>Milo Milkshake $8.00</em><br />
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Bun loves Milo, and as well as milkshake. The combination certainly satisfied his craving. Before I watched him gulping down that large amount of liquid in less than a few minutes, I managed to sneak a few sips of its sweetness. Mmm...quite gooooood.<br />
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<em>Sides - Chips with chilli salt $5.00</em><br />
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Our little bad habit of "can't survive without some fried food" got to us, so we ended up grabbing a bowl of chips with chilli salt. It was funny how we both strangely thought the chips flavours reminded us of those chilli "Kettle" chips. They were hot and fresh, but may be a little too salty.<br />
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<em>Burgers $10.00</em><br />
<em>Top: Grilled beef cheese, tomato jam, mustard mayo, pickle.</em><br />
<em>Bottom: Grilled lamb, mint sauce, feta, red onion, aioli.</em><br />
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Want to know the biggest difference between the 2? While the beef burger with that melting cheese created that exploding juiciness in the bites, the lamb burger remained consistently dry except for the swirling bits of sauce. Bun didn't like pickles so those were taken out from the beef burger, thus making it even more perfect =3= While I find myself becoming more and more lagged to eat the last bits and pieces, I realised I liked the lamb much more than the feta. In the end, we both managed to finish the burgers as their portion was quite reasonable (not super big)! <br />
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In addition, it was both fun and weird to sit next to the window, with people stared at your face while you turn into a perfect advertisement for whatever you were eating. I remembered we were quite distracted as we saw a bunch of people dressed up as fairies, people going on Buck's night, bored-looking dog walkers etc etc. Yes, we should really sit at the middle of the room and just concentrate on our food?!<br />
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Address:<br />
48 Albion Street, Surry Hills NSW<br />
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Phone number:<br />
02 9212 7979<br />
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Opening time:<br />
Mon 11.30am - 5pm<br />
Tue - Sat 11.30am - 10pm<br />
Sun CLOSED<br />
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<a href="http://www.urbanspoon.com/r/70/1729572/restaurant/Sydney/Chur-Burger-Surry-Hills"><img alt="Chur Burger on Urbanspoon" src="http://www.urbanspoon.com/b/link/1729572/minilink.gif" style="border: currentColor; height: 36px; padding: 0px; width: 130px;" /></a>Anonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.com0tag:blogger.com,1999:blog-5718736524869865133.post-73232505249384948462013-09-05T14:56:00.000+10:002013-10-31T15:48:29.300+11:00Lord of the fries<div class="separator" style="clear: both; text-align: center;">
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The moment we walked into this small takeaway shop, we were overwhelmed by the size of the crowd. Yes, this was "Lord of the fries"! They were fresh and not frozen, with less fat, skin on, and cooked in quality oil. Started as a food truck venture in Melbourne all the way back in 2004, they have then arrived at one of Sydney's busiest street, George Street, just a little while ago.<br />
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Before we even visited here, I had my eyes locked on the "French Canadian" deluxe sauce. The sound of shredded CHEESE and hot GRAVY was just too hard to resist, we could almost picture it with drools coming out of our mouth.<br />
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<em>Large fries $6.95 + French Canadian sauce $2.50 (Shredded cheese + hot gravy) Total $9.45</em><br />
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When we finally got it...well...I don't know. Shall I say it was a little disappointing? The fries didn't taste that special to me, it was like something in between hot chips and hot wedges. Not too crunchy and yet not too soggy, and we didn't taste much of the skins. As much as we loved the magnificent sauce combination, this box with a price tag of $9.45 in total could still be quite overpriced in comparison.<br />
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Every time we walk pass by, there was still a line outside waiting for the freshly made fries. With people smiling and laughing everywhere, we still believe a lot of them indeed loved the fries. However, we just can't really see ourselves going there over and over again just for the fries. Perhaps we can try something else next time??<br />
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Address:<br />
537 George Street, Sydney<br />
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Opening time:<br />
10am - late<br />
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<a href="http://www.urbanspoon.com/r/70/1765503/restaurant/CBD/Lord-of-the-Fries-Sydney"><img alt="Lord of the Fries on Urbanspoon" src="http://www.urbanspoon.com/b/link/1765503/minilink.gif" style="border: currentColor; height: 36px; padding: 0px; width: 130px;" /></a>Anonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.com2tag:blogger.com,1999:blog-5718736524869865133.post-57383958164467842762013-08-25T16:05:00.002+10:002013-10-31T15:51:16.796+11:00Chanoma Cafe<div class="separator" style="clear: both; text-align: center;">
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We first noticed the beautiful vine hanging down the window, and the light green chairs that appeared gently in the eye sights. So here we are, at this small but crowded Chanoma Café. <br />
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We heard this café had a lot of Matcha (green tea) related food, so we decided on this visit to try out their beverage and dessert. The café itself make you feel like you are outdoors, and somewhere near a secret garden.<br />
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<em>Matcha Latte $4.50</em><br />
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I couldn't resist the sound of Matcha Latte, the craving for a combination of green tea and milk allowed me to make the decision in less than a second. I enjoyed that vegetal taste initially, with that freshness from the natural green colour. Then the bitterness hits in, with that milky mixture and tiny bit of sweetness. The taste lasted about 10 seconds or so, and I quickly took another sip without much hesitation. If there was something to be noted about, it had to be the amount of bubbles appeared on the surface of the Latte...<br />
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<em>Matcha Anmitsu $6.50 (Agar jelly, Matcha soft ice cream, sweet red bean paste, rice cake and brown sugar syrup)</em><br />
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This was a bowl of dessert that Bun had ordered, and he was anticipating the soft ice cream. I loved how chewy the mini rice cake was, and the adorable taste after soaking it in the brown sugar syrup. Bun didn't like the Agar jelly as they had absolutely no taste except for its coldness, so we added those into the syrup as well. The soft ice cream remained a little bitter than the green tea ice creams we have tried elsewhere, but it mixed well with the sweetness of the red bean paste. There were also some small pieces of fruits inside, which compensated the lack of sweetness for Bun.<br />
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We felt it was a nice café with quite a fair range of Matcha related desserts and beverage. We actually quite regret that we didn't try the parfait, after seeing the next table ordered a huge one with fancy toppings. If you are not so much of a sugar fan, their soft ice cream can be a quite pleasant afternoon treat. <br />
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Address: <br />
501 George St, Sydney (Regent place)<br />
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Phone number:<br />
02 9767 5465<br />
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Opening time:<br />
7 days 9am - late<br />
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<a href="http://www.urbanspoon.com/r/70/1731083/restaurant/CBD/Chanoma-Cafe-Sydney"><img alt="Chanoma Cafe on Urbanspoon" src="http://www.urbanspoon.com/b/link/1731083/minilink.gif" style="border: currentColor; height: 36px; padding: 0px; width: 130px;" /></a>Anonymoushttp://www.blogger.com/profile/04235706642728497518noreply@blogger.com2tag:blogger.com,1999:blog-5718736524869865133.post-66330776903788528422013-08-16T18:20:00.001+10:002013-10-31T15:55:59.585+11:00Zenya Noodle Bar<div class="separator" style="clear: both; text-align: center;">
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On one of those not-so-exciting weekdays, we wandered around the streets of Eastwood together. After going through a few Asian restaurants, we paused in front of Zenya. <br />
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It was a quite typical setting inside, with rectangular wooden chairs and tables sitting neatly across the restaurant. We saw a lot of students and business men having their dinner there at the time, and it was quite full too. We looked through the menus briefly until something caught my eyes, and it was the <em>"Mini Ramen & Mini Curry" set at $17.80</em>. You get the mini curry, mini Ramen (with choice of chicken or pork soup), a drink (choices of coke, diet coke, lemonade etc) and a Vanilla ice cream with a choice of topping.<br />
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<em>Mini Curry</em><br />
Curry has always been one of my favourite dishes, especially Japanese curry. When this dish arrived, I immediately inhaled the nostalgic scent. This was a cute little dish, although not too much meat and vegetable pieces can be found. Regardless, I loved mixing it with rice, as it totally evokes your appetite.<br />
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<em>Mini Ramen</em><br />
The bowl was tall but relatively small, and the soup was about half way of the bowl. I noticed the usual sheet of seaweed, egg, spring onions, pork, bean sprout etc swimming comfortably in the pool of pork base soup. The bowl was generally acceptable except for the egg...in which I could not understand why it was so salty!! Oh well, there goes the yolk again. <br />
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It was probably not the best Japanese restaurants we have been to, but the idea of the combination dishes was brilliant! It gave people (like me!) who usually want to eat a variety of foods a chance to do so. There were also other combinations of 2 dishes and the usual Japanese dishes to select from. <br />
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Address:<br />
217 Rowe St, Eastwood NSW<br />
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Phone number:<br />
02 9874 2122<br />
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Opening time:<br />
Monday CLOSED<br />
Lunch: 11.30am - 3pm<br />
Dinner:<br />
Sun - Thu 5.30pm - 9pm<br />
Fri and Sat 5.30pm - 9.30pm<br />
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