Culinary Carnivale- South American Festival, Fairlfield NSW

 Sydney never runs out of festivals throughout the year and that's just one of the things I love about living in this city. It's truly a vibrant, colourful and exciting place to be. 

In its second year, the South American Festival enlivened and transformed Fairlfield town centre with its bold and colourful cultural celebrations. Everywhere people were dancing, rushing to join the queues for South American treats, enjoying their churros or simply having fun.
I loved the live performances and the array of authentic props and costumes.
Of course, I also took the opportunity to try out some new foods.

Chilean food stall selling South American hot sauces.

Tasty empanadas at La Paula

South American drinks.
Chica Morada is a popular sweet Peruvian beverage made from purple corn, fruits, cinnamon, cloves and sugar. 

Lovely handmade dolls

Indeed!

Churros! Great served with hot chocolate. Hmmmm... delicioso!

South American dance with rhythmic tapping of the feet.

La Torre Cakes

Caramel Cake and Caramel Horn

Prinsepe Humberto

Oreo Cheesecake

  We all love birthdays, don't we?
Oreo, the most loved cookie in the world celebrated its 101th birthday last March.
 
In honour of the iconic cookie, I've made some Oreo Cheesecakes.
Oreo and cheesecake make a creamy and yummy combination.Now here's a piece  of heaven. Enjoy!

Ingredients
20 Oreo cookies, 12 left whole and 8 coursely chopped
250g cream cheese

1/2 cup caster sugar

1 tsp vanilla extract

2 large eggs, room temperature, lightly beaten

1/2 cup thickened cream

pinch of salt

Method
*Preheat oven to 130C. Line muffin tins with paper liners. Place one Oreo cookie in the buttom of each lined cup.
*With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl if needed. Gradually add the sugar and beat until combined. Beat in vanilla.
*Drizzle eggs, a bit at a time. Beat in cream and salt. Stir in chopped cookies.
*Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins half way through, until filling is set about 20 minutes. Transfer to wire rack to cool completely. Refrigerate in tins at least four hours or up to overnight. Remove from tins just before serving.

If you like Oreo, then you'll surely love this cheesecake.

Recipe adapted from Martha Stewart's Cupcakes

Pomegranate Cheesecake

I enjoy making cheesecakes and this is definitely one of my favourites.
  By adding the pomegranate, the arils just dazzle like pretty rubies on top of this cheesecake.
It also brings out a gorgeous deep red colour on the cake and enhances the flavour with its mild sweet-tarty taste.
Aside from it being delicious, it's also very simple and easy to make.
It does feels like eating little rubies! Nom! Nom!

Ingredients
1 1/2 cups finely ground digestive biscuits
50g unsalted butter
250g cream cheese
1/2 cup caster sugar
1 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1 cup thickened cream
pinch of salt
1 cup pomegranate arils
icing sugar

Method
*Preheat oven to 130C. Line muffin tins with paper liners. Stir together ground biscuits and butter. Press 1 tablespoon crust mixture firmly into buttom of each lined cup.
*With electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar and beat until combined. Beat in vanilla.
*Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Beat in cream and salt.
*Divide batter evenly among biscuit-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer to wire racks and cool completely. Refrigerate in tins at least 4 hours or overnight.
*Remove from tins just before serving and top with pomegranate arils. Sprinkle with icing sugar on top.

Osteria Balla, Pyrmont

Ciao, my readers! Typing this post has made me feel quite nostalgic.
I'm reminiscing the many wonderful memories of my trips to Italy and how
I thoroughly enjoyed every Italian city especially Milan.
Milan is one of the world's most historic and trendiest cities and food has always been one of its joys.

Balla is Stefano Manfredi's little piece of Milan in Sydney.
It is one of Sydney's best Italian restaurants and my favourite Italian place to dine.
It has a casual and comfortable atmosphere with great Sydney views,
friendly staff and fantastic modern Milanese cuisine.
 It's no surprise I find myself coming back to Balla for more.

Fresh Italian breads with olive oil.

Raw fish dressed with lemon and Lake Como XVOO

Lovely flavours! Yum!

Chargrilled Fish with Herb Dips

It just melts in your mouth.

Wood-grilled grass-fed "minute steak" with marinated gucchini and grana
This was my son's favourite as well as mine.

Summer fruit and citrus terrine with vanilla bean syrup

One of the best things we did in Milan was to walk on the roof of this magnificent cathedral.

Duomo di Milano (Milan Cathedral) took nearly six centuries to complete
and is one of the largest Gothic cathedrals in the world.
The roof (above photo) features close-up views of some fascinating spires, pinnacles, statues and flying buttresses.
The lessons I took in Art History have proved to be invaluable. =)

Balla
02.9657.9129
Level G, Harbourside,
The Star,
80 Pyrmont Street
Pyrmont

Mexican Beef Tortilla Stack

Hola, my readers! Today's dish is dedicated to the taste of Mexico.
I just love the vibrant, delicious, fun and exciting flavours of Mexican food. Ooh la la!

  In a couple of days, fiesta lovers across the United States will gather to celebrate

Cinco de Mayo (Spanish for 5th of May) to commemorate the victory of the Mexicans
over the French at the Battle of Puebla.

Today, Cinco de Mayo is celebrated with beautiful and bright decorations,
colourful parades, dancing and  flavourful Mexican food.

Now who doesn't love a good fiesta?

Ingredients
1 tsp vegetable oil
1 medium onion, finely diced
1 red capsicum, diced
500g beef mince
1 tbsp garlic, finely chopped
1 tbsp red chilli, finely chopped
1 tbsp coriander, roughly chopped
1 400g can diced tomatoes
4 Mexican soft tortillas
120g baby spinach
150g feta cheese, crumbled
150g grated cheese
Serve with Tabasco

Method
* Preheat oven to 200C. Heat oil in a large pan and saute onions and capsicum until softened.
* Add beef mince and cook until it starts to brown.
* Add tomatoes, chilli, garlic and coriander and cook until sauce thickens.
* Line a round spring-form tin with baking paper and lay down the first tortilla, top with a third of the meat sauce, a third of the baby spinach and a third of the crumbled feta cheese. Repeat the same process.
* Bake for 20 minutes until the top is slightly golden. Allow to cool for few minutes before slicing. Drizzle with Tabasco to kick up the heat.





 
recipe from Gourmet Garden

Thai Grand Festival 2013

Tumbalong Park came alive with the sights and sounds of Thailand during
the Thailand Grand Festival at Darling Harbour.
I have traveled to Thailand a number of times and I keep finding myself being drawn to its food and culture again and again. I miss its cheap, delicious and authentic dishes. Food here is amazing.
Thai people love to eat and they live to eat more than the other way around.

Thailand is a 'Land of Smiles' that never ceases to amaze me.
Sawasdee-ka!

Deep fried Fish Balls from Chat Thai

$8 Thai banana fritters from Chat Thai.

These are my favourite! Thai rice containers.

Vegetable carving showcases the Thai creativity and ingenuity.

These Thai banana fritters from Chat Thai are so crunchy and tasty!

Thai lady playing a Thai musical instrument.

Muay Thai Boxing
I've always been fascinated with the Wai Kru Ram Muay ritual accompanied by traditional sarama or Muay Thai music. Fighters circle the ring three times then kneeling and bowing three times to show respect to God and man.

Muay Thai Boxing is the national sport of Thailand. This ancient religious sport has been around for thousands of years and is still being practiced today as a professional sport and a hobby.

Khob-kun-ka!

Ippudō, CBD Sydney

 We were lucky enough to get a table for three as soon as we arrived.
I've read mixed reviews on Ippudo but I must say I really enjoyed the meal.
The tonkotsu broth was delicious. I also love their side dishes especially the Cucumber with Sesame Sauce which I have been making a version of my own at home.

Goma Q
Japanese cucumber with sesame sauce

Ippudo Gyoza

Ippudo Pork Buns

Shiromaru Motaoji with Onsen Tamago (Hot Spring Egg)
Ippudo original tonkotsu broth served with think noodles, pork loin, cabbage, black mushrooms and shallots. A classic Hakata-style ramen.

Akamaru Chasu
Akamaru with simmered pork belly

walls inspired by Fukuoka's architectural elements

Ippudō
02 9573 0011
Level 5 Westfield Sydney,188 Pitt St, Sydney