Tuesday, 26 April 2016

Glenorie Bakery Cafe Delicatessen, Glenorie NSW

Glenorie is a semi-rural suburb in Sydney's north-west. 
This award winning cafe set on the Hills Shire side of Glenorie has a charming country feel to it. 
I love driving here on Sundays just enjoying this peaceful and quiet rural setting with wide open spaces and green leafy surroundings. This place is fantastic for families. The rustic and vintage looking interior is impressive also check out the magnificent ceiling lights. Now you have got to try their award-winning pies, we had the Indian beef curry pie and it lived up to its reputation. How can one not be enticed by the delicious looking sweets they have here.  
They all look so yum, you won't be able to resist!


Antique cash register.

Mid 20th century mixer for mixing large batches of dough.




Egg Pie


Gluten Free Chocolate Cigars with Chocolate Ganache

Cronut

Beef curry pie
Traditional Indian curry blended with an award winning beef recipe.

Pistachio Eclair





I love the smell of smoked garlic and for $3.50 a piece
 it set me back quite a bit but definitely worth it.
Manuka smoked garlic can be purchased at Glenorie Growers Markets 
 held every 4th Sunday of each month except January
The market is just across the road from Glenorie Bakery behind Woolworths 
on Glenorie RSL Club grounds.


Glenorie Bakery Cafe
Shop 4, 930 Old Northern Rd
Glenorie, NSW, 2157
Phone: +61 02 9652 2624

Glenorie Growers Market

Glenorie Bakery Cafe Deli Menu, Reviews, Photos, Location and Info - Zomato

Tuesday, 5 April 2016

How to Watch Sumo Wrestling and Eat Sumo "Chanko" in Tokyo, Ryogoku Kokugikan (Sumo Stadium)

We were lucky enough to be in Tokyo when the sumo tournament was on. 
   Tournaments in Tokyo are held each January, May and September.
It is definitely a fascinating cultural experience not to be missed. 

For those planning to watch, tickets go on sale approximately one month before the first day of competition.  
 I strongly recommend that you buy your tickets the second it goes on sale online because they sell out pretty quick. Tickets can be purchased in advance here.
 Same-day tickets also the cheapest tickets available can only be purchased on the day at the stadium. 
Ticket sale starts at 8am at the box office at Ryogoku Kokugikan. 
I read some reviews that people start queuing as early as 5am. So plan accordingly.

There are three types of seats and they are as follow:
* Ringside Seats: closest to the ring, most expensive seats and difficult to get.
* Box Seats: On the first floor. Japanese-style box seats which seats maximum of four people. Tickets are sold per box whether you will occupy all seats or not.
* Balcony Seats: On the second floor. Western-style seats. Same-day ticket holders use an exclusive section of this.

Sumo matches start from 8.30am and ends at 6pm. Majority of the spectators show up between 2-4pm 
because this is when the top division wrestlers compete.
The tickets also allow you to exit and re-enter once in case you need to take a break 
or have lunch in a nearby restaurant.
 
  Another thing not to miss out on is a nice hot bowl of chankonabe.
It is a famous one-pot dish eaten in vast quantity by sumo wrestlers 
and there's nothing like a bowl of hearty, hot bowl of nabe to warm you up in this cold weather. 
Ryogoku is undoubtedly Japan's sumo town. You'll find plenty of restaurants specialising in chankonabe.
On my previous visit in Tokyo, we had dinner at Kappo Yoshiba Sumo Restaurant. 
I highly recommend it. Check it out the post here.



You'll know it's sumo season when you see these flags up.

It always pays to do some research. 



















I'll share with you this little secret... located in the basement of the Sumo Stadium,
you can have authentic chankonabe for only 250 yen (as of January 2016).
 Really delicious and cheap.

Bowl full of yumminess! A must try in Tokyo. 



Ryogoku Kokugikan
1-3-28 Yokoami, Sumida, Tokyo 130-0015, Japan

Wednesday, 30 March 2016

Chocolate Hot Cross Bun and Butter Pudding with Apples and Spice topped with Vanilla Ice Cream

Easter celebration is over and now's the time to figure what to do with the leftover hot cross buns. 
As I was reading the newspaper, I came across this recipe by Chef Neil Perry. 
It sounded delicious judging from its ingredients but please note I 
omitted a few ingredients because they were not available in my pantry at that time
Still this recipe turned out absolutely wonderful! The flavours and textures are perfect. 
You can't go wrong with this Neil Perry recipe.



Ingredients:
1 cup milk
1 1/2 cup cream
1/2 cup caster sugar
seeds from 4 cardamon pods
1 cinnamon stick
2 whole cloves
100g unsalted butter, softened
6 hot cross buns (I used chocolate flavoured ones) 
4 whole eggs
2 egg yolks
3 granny smith apples
2 tbsp demerara sugar or brown sugar

Method:
* In a saucepan, pour milk and cream with caster sugar and spices. Bring to boil and set aside for 1/2 hour to infuse the flavours. Pass through a sieve.
* Use a deep baking dish and lightly brush the sides and base with softened butter.
* Slice buns from top to bottom into five slices.
* Whisk eggs and egg yolks in a bowl together. Warm the milk again and slowly pour the mixture over the eggs. Whisk and mix well.
*Preheat the oven to 140C.
* Slice the apples, you can leave the skin on. Remove any seeds.
* Alternately arrange the bun and apple slices in the baking dish. Pour the infused milk slowly into the dish. Stand for 10 minutes to allow bread to soak up the liquid. Sprinkle with demerara sugar. 
* Place the baking dish in a roasting tin and pour hot water until it reaches halfway up the sides of the dish. Bake uncovered for 40 minutes until pudding is set and top a bit browned. 
* Remove from oven and let it stand for few minutes before serving.
* Great served with vanilla ice cream or condensed milk. Sprinkle a bit of cinnamon powder.



Recipe adapted fom Chef Neil Perry (Original recipe click here.)
Great served with condensed milk and cinnamon powder...

... or simply with vanilla ice cream.

Tuesday, 29 March 2016

Moroccan-Spiced Lamb with Roasted Vegetable Salad

I reckon autumn is the greatest season ever
What is not to like? The weather turns cooler, the trees look colorful and pretty, more time to get cozy 
with your loved ones, more excuse for hot drinks and best of all, fall clothes look great on everyone!
 When it comes to food, it's hard not to fall for all the wonderful flavours of the season.
This colourful, hearty salad has layers of flavoursome autumn ingredients that will make you beg for more.


Ingredients:
1/3 cup olive oil
1 tsp grd ginger
1/2 tsp nutmeg
1 tsp grd coriander
1 clove
1/2 tsp cinnamon
1 tsp turmeric
1 tsp white pepper
1 tsp salt
2 garlic cloves, crushed
1 lemon, rind grated and juiced
1 kg butterflied lamb leg
1 red capsicum, thickly sliced
500g pumpkin, peeled and cut into pieces
1 red onion, cut into wedges
1 1/2 cups couscous  
400g can chickpeas, rinsed and drained
3 tbsp olive oil
3 tbsp lemon juice 
1 tsp salt
2 tbsp pine nuts, toasted
1/2 cup mint leaves
1/2 cup coriander leaves

Method:
*Preheat oven to 200C. Combine first 11 ingredients in a bowl and mix well. Place lamb in a glass bowl and pour the marinade over and leave for 20- 30 minutes.
*Place capsicum, onion and pumpkin on a lined tray drizzled with olive oil and roast for 30 minutes or until golden and tender.
*Heat frying pan over medium-high heat and cook the lamb until browned all over. Place lamb in a roasting rack and roast for 20 minutes. Set aside to rest and slice thinly.
*Place couscous in a large bowl and pour over 1 1/2 cups of boiling water. Set aside for 5 minutes and use fork to separate.
*Place couscous on a large platter. Arrange roasted vegetables and chickpeas on top. Mix the olive oil, lemon juice and salt and pour over the salad. Top with sliced lamb, min, coriander and pine nuts. Drizzle with sweet vinegar (optional).


Recipe by Curtis Stone (Coles magazine)


Saturday, 26 March 2016

Rahmen Genki, Artarmon

One of the good places to get your ramen fix is here in this nice little suburb of Artarmon.
We came on a weekend and this place was packed and we had to wait in line.
Nothing fancy about this place, dishes are reasonably priced, food tastes delicious, 
staff is friendly and service is quick.


Genki Croquettes

Gyoza with preserved vegetables and rice


Miso Ramen


Shoyu Ramen


Shio Ramen with Hard Boiled Egg



Rahmen Genki
6 Wilkes Avenue, Artarmon, Sydney, NSW
02 9410 3777

Rahmen Genki Menu, Reviews, Photos, Location and Info - Zomato

Monday, 21 March 2016

Saucy Sauce Day at Glenorie Bakery, Glenorie

 Tomato Sauce Day is when Italian families gather together to make passata.
To those who are not familiar with what passata is, it is simply tomato puree.
You might ask how is it different from tomato sauce and tomato paste. Well it's rather quite easy to spot the difference because tomato sauce often includes ingredients such as carrots, garlic, onion, etc. while tomato paste is cook down for several hours until thickened.

The best time to make passata is towards the end of summer when tomatoes are red, ripe and juicy.
  Thanks to Glenorie Bakery, I won tickets to attend this special annual event a few weeks ago. 
I had heaps of fun making the traditional Italian passata & enjoyed myself so much.
It was an amazing day and everyone young and old certainly enjoyed this hands on activity. 
Here are the step-by-step photos on how to make traditional passata. Enjoy!


Wash the tomatoes with water to remove any dirt or grit.

Chop the tomatoes into quarters.

Chopped tomatoes ready to be blanched in boiling water.




Take tomatoes out with a strainer.

Run the tomatoes through a food strainer and repeat 2 more times.
The machine will separate the juice from the skins and seeds.
Catch the juice with a large bowl.

Add sugar and salt and our passata is ready to be bottled!

Using a bigger food strainer.


More music and fun!

Sterilised bottles and basil leaves.


Drop a few basil leaves into the bottle.


Filling bottles with passata.


Kids are working hard.

Sealing the bottles with caps.

The finished product! We get to take home 5 bottles of passata per person. Yehey!


The Sesame Street gang was here to entertain the little ones.


We're having penne for lunch. Yum!


Dig in! There is plenty for everyone!

Quick, easy and delizioso!





Glenorie Bakery
webpage
Glenorie Bakery
930 Old Northern Road, Glenorie



Glenorie Bakery Cafe Deli Menu, Reviews, Photos, Location and Info - Zomato