tag:blogger.com,1999:blog-5067272072597316482024-03-12T23:23:57.481-07:00William ChenOF FOOD AND DESIGNUnknownnoreply@blogger.comBlogger52125tag:blogger.com,1999:blog-506727207259731648.post-5289218399558662102018-06-06T17:21:00.000-07:002018-06-07T04:22:48.125-07:00<h3>
<span style="font-weight: normal;"><span style="color: #990000; font-size: x-large; font-weight: normal;">Kit Perera’s Chicken & Eggplant Curry</span></span></h3>
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<span style="font-weight: normal;">Expert Sri Lankan Chef For A Night Kit Perera shares his Chicken & Eggplant Curry</span></h3>
<span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">FOOD PHOTOGRAPHY BY WILLIAM CHEN</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQomkZmchu_T9Wp_S0gQC4CL4wnjTDqH0FBgR1LsyZZKiafBNaYip4SJZeXVJm6jp-sCtLA9x0sWYAvqzRovBN1Xju-9t5IOjfWOfX0qSj1XvI-YiLJ0wkIN2zTg5IfovoaAwA_BH6JTUT/s1600/IMG_0019.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1343" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQomkZmchu_T9Wp_S0gQC4CL4wnjTDqH0FBgR1LsyZZKiafBNaYip4SJZeXVJm6jp-sCtLA9x0sWYAvqzRovBN1Xju-9t5IOjfWOfX0qSj1XvI-YiLJ0wkIN2zTg5IfovoaAwA_BH6JTUT/s640/IMG_0019.jpg" width="536" /></a></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Kit’s Curry Powder</span></span></h3>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">3 tablespoons coriander seeds</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 tablespoons cumin seeds</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 teaspoons fennel seeds</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">½ cinnamon quill, broken in to pieces</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">½ teaspoon cloves</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">½ teaspoon cardamom seeds</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 tablespoons dried curry leaves </span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">(if using fresh curry leaves, you can dry these in a frying pan over low heat for 2-3 minutes)</span></span></div>
<b id="docs-internal-guid-765003d0-d77c-0acf-95b2-cdb56fb1651c" style="font-weight: normal;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">In a heavy based frying pan over low heat, separately dry roast the coriander, cumin and fennel seeds, stirring constantly until each becomes fairly dark brown, but not burnt. Set aside</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Using a spice grinder or a blender, blend the roasted spices on high speed with the cinnamon, cloves and cardamom and curry leaves to a fine powder. Put in a bowl and mix well before transferring to an airtight container</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3NS0Jk2lCd41T-JaAXPedpXXAjWaf1htBC3z6gPLrDippCrybBL8zRIyUjpQmrf0sRlr9EWn1a3ZfwiDTPOYvb6RiB8qEvBO6RPFRRuvNsXDLOcoK8GE0tmPuq0agUBwYxDSYCruyj69/s1600/IMG_0020.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1379" data-original-width="1600" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3NS0Jk2lCd41T-JaAXPedpXXAjWaf1htBC3z6gPLrDippCrybBL8zRIyUjpQmrf0sRlr9EWn1a3ZfwiDTPOYvb6RiB8qEvBO6RPFRRuvNsXDLOcoK8GE0tmPuq0agUBwYxDSYCruyj69/s640/IMG_0020.jpg" width="640" /></a></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Chicken and Eggplant Curry</span></span></h3>
<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Serves 4</span></span><br />
<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Preparation 30 minutes</span></span><br />
<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Cooking 45 minutes</span></span><br />
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><b>For the Eggplant</b></span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 small eggplant quartered lengthways </span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">½ teaspoon turmeric</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Olive oil for frying</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Sprinkle the turmeric over eggplant slices</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Heat a frying pan over high heat, add olive oil and fry the flesh side for 2 minutes on each and set aside (add more oil if needed)</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><b>For the Chicken</b></span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1kg skinless, boneless chicken thighs, trimmed and diced</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 tablespoon olive oil</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 teaspoon curry powder</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 teaspoon paprika</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">½ teaspoon turmeric</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Extra olive oil for frying</span></span></div>
<b style="font-weight: normal;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Put the olive oil and spices in to a bowl together with the chicken and mix well</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Heat a frying pan over high heat, add olive oil and sear the chicken in batches. Set aside</span></span></div>
<b style="font-weight: normal;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><b>For the curry</b></span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">3 tablespoons olive oil</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 large onion, finely chopped</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">3 cardamom pods</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2 dried chillies</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 sprig fresh curry leaves</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">½ cinnamon stick</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 piece lemongrass, bruised</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 teaspoon each crushed garlic and ginger</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">½ teaspoon turmeric</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">½ teaspoon chilli powder</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 teaspoon paprika</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 tablespoon curry powder</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Heat oil in a saucepan over moderate heat, add cardamom pods, chillies, curry leaves, cinnamon stick and lemongrass stir-fry for 1 minute</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Add the onion and fry until golden then add the garlic, ginger curry powder and spices and stir-fry for 1 minute</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Add the chicken and coconut milk; mix well and season with salt</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Cover and simmer over low heat for 30 minutes, stirring occasionally</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Transfer to a baking dish; add the eggplant, mix well and bake on 180F for 15-20 minutes </span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Serve with steamed basmati rice.</span></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-506727207259731648.post-11282367961101612612018-03-15T18:54:00.000-07:002018-06-07T04:33:47.355-07:00<h3>
<span style="font-weight: normal;"><span style="color: #e06666; font-size: x-large;">Way to Gaetano</span></span></h3>
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<span style="color: #666666; font-weight: normal;">Dinner at Monzu is much more than a meal, writes <i>Geraldine Johns.</i></span></h3>
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<span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;">Top left: </span><span style="color: #666666; font-family: arial, helvetica, sans-serif;">Gaetano Spinosa </span><span style="color: #666666; font-family: arial, helvetica, sans-serif;">and executive chef Flavia Nasimento.</span></div>
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<b style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">We are at Gaetano’s house</b><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"> and all is well with the world.</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"> This is what was once Merediths. It’s still a restaurant of very high standing but in another realm.</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"> You may remember Gaetano Spinosa from the much missed O’Sarracino. If you do you will know of his accomplished pedigree, as well as his unstoppable habit of having a very much hands-on influence on your dining event. After a few stints elsewhere Spinosa has made this Dominion Road address his headquarters from which he imparts a taste of Napoli - all of it good.</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"> And it is here that he has imported all his skills: not just in the kitchen but in the entire surrounds.</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Monzu means ‘Monsieur’ in Italian. Translated here it means more than that: an abundance of warmth and generosity; a feeling of belonging; a sense of coming home.</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"> Let me tell you what we ate. It will be different when you turn up, because the menu changes daily. It’s very much dependent on both whim and fresh produce. There is a written outline of what’s on offer (seven main pastas; three main meat or fish dishes), but my advice would be to pay great heed to Gaetano’s recommendation. Actually, you don’t have much choice; he will steer the menu for you. He is as much storyteller as host. So we will know about the dishes he first learnt of at his mother’s apron strings. And we will relish his take on that inspiration.</span></div>
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<span style="color: #666666;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Tonight’s antipasti.</span></span></div>
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<span style="color: #666666;"><span style="font-family: "times";"> </span><span style="font-family: "georgia" , "times new roman" , serif;">Start, do, with the antipasti. Ours is the vegetarian version: little pockets of deliciousness that have you enjoying even the foods you might ordinarily avoid. Consider, for example, the seductive peperoni in padella.</span></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"> To the mains: the pasta e piselli (peas, onion and pecorino with white truffle cream) and the fresh pasta with homemade pork and fennel sausage. Both of them gorgeous. </span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"> To dine at Monzu is to enjoy more than a meal. It’s an experience that borders on the theatrical. It’s only been going three weeks when we take our seats, but it still feels like an old and well established friend.</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"> Solicitous at every turn, Gaetano will treat every table as his Number One guest. Those same attentions are reflected in the dishes. Credit must also go to executive chef Flavia Nascimento, who delivers on every promise.</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"> It’s Fathers’ Day in Italy on March 15. And in homage to that we get a dessert of zeppola di San Giuseppe, a creamy custard-filled pastry which is truly celebratory.</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"> To dine at Monzu is to yield to Gaetano’s influence. That is not a bad thing.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #666666;">Top from left: </span><span style="color: #666666;">pasta e piselli, </span><span style="color: #666666;">peas, onion and pecorino with white truffle cream</span><span style="color: #666666;">; </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #666666;">fresh pasta with homemade pork and fennel sausage.</span></span></div>
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<span style="color: #666666;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Below from left: stirring in the truffle cream; </span></span><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;">Zeppola di San Giuseppe </span></div>
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<span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;">with Giapo’s chocolate gelato.</span></div>
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<span style="color: #666666;">Monzu</span></h3>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">365 Dominion Road, Mt Eden.</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Phone (09) 623 3140.</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Open for dinner Tuesday to Saturday from 6pm</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Antipasti: $16 per person</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Mains: $29 - $38</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Dessert: $15</span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Licensed</span><br />
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<span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">WORDS: GERALDINE JOHNS; PHOTOGRAPHS: WILLIAM CHEN</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-506727207259731648.post-51872376143517752972016-06-08T01:14:00.001-07:002016-06-08T17:04:41.669-07:00Kit Perera’s Pumpkin Kale & Coconut Curry<b><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Expert Sri Lankan Chef For A Night Kit Perera shares his </span></b><br />
<b><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Pumpkin, Kale and Coconut Curry</span></b><br />
<span style="color: #868686; font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;">FOOD PHOTOGRAPH BY WILLIAM CHEN</span><br />
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<b><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">For the Pumpkin</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;">400gm pumpkin, peeled, cut to bite size</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2 tbsp olive oil</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">½</span> tsp black mustard seeds</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">6-8 curry l</span><span style="font-family: "georgia" , "times new roman" , serif;">eaves</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 onion, finely chopped</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">2 cloves garlic</span><span style="font-family: "georgia" , "times new roman" , serif;">, finely chopped</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 small chilli, finely sliced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">½</span> tsp tumeric</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">½</span> tsp paprika</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp ground cumin</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp ground coriander</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">300ml coconut milk</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">salt to taste</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Heat olive oil in a saucepan over high heat; fry mustard seeds and let them pop. Add curry leaves and onion. Turn down the heat to low, cook stirring for 2-3 minutes.</span><span style="font-family: "georgia" , "times new roman" , serif;"> Add garlic and spices, cook for further 2 minutes, stirring regularly. Add pumpkin, mix well. Add the coconut milk, stir and cook covered for 20-30 minutes or until pumpkin is cooked.</span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><b>For the Kale and Coconut</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 leaves kale, finely chopped</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp olive oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 clove garlic, chopped</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tbsp dessicated coconut</span><br />
<span style="background-color: white; font-family: "\22 georgia\22 " , "\22 times new roman\22 " , serif;">½</span><span style="font-family: "\22 georgia\22 " , "\22 times new roman\22 " , serif;"> tsp ground </span><span style="font-family: "georgia" , "times new roman" , serif;">tumeric</span><br />
salt to taste<br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Heat olive oil in a fry pan over medium heat; add garlic and kale and fry for 3-4 minutes, stirring. Add coconut and turmeric, mix well and fry for further 2 minutes<u></u><u></u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Season with salt.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>To assemble,</b> plate the pumpkin and top with the kale and coconut.</span></span><br />
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<span style="color: #868686; font-family: "arial" , "helvetica" , sans-serif; font-size: 15px;">★ </span><span style="color: #868686;"><span style="font-family: "times" , "times new roman" , serif;"><b>Kit Perera</b> is famous for his Sri Lankan food, even though he’s equally adept in French and Moroccan cuisines. He is unequivocally passionate about cooking as he is about cricket. Born in Sri Lanka, Kit became a professional cricketer, and this sporting career has taken him to England, Australia and New Zealand, where he’s coach and mentor up to Black Caps level. Kit’s <i>Chef for the Night</i> is a highly popular event where he cooks Sri Lankan food for select parties in the setting of their homes or a studio kitchen centre. He’s the perfect consummate host chef, with smashing anecdotes from his professional cricket career and his colourful travels.</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;">http://kitperara.com/#chefforanight</span><br />
<span style="font-family: "times" , "times new roman" , serif;">http://kitperara.com/#kitskitchen</span><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-506727207259731648.post-35032006165988609262015-06-24T02:32:00.000-07:002015-07-08T04:25:58.102-07:00Skade Award for Treble Cone Book<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgywifhaQjYXOvhVIuh8LZn2na8oO_48MiQH5RIW877u0ItM69lMbOHTr8RzuURmMRz6aoTEn-NkVvfmu6-g91Il-J83YhwxlVe5C2ziosd2N5HJ4N76V15gz1fhK8VV6c0dQ9boPx2Q2y4/s1600/Treble+Cone+Cover+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgywifhaQjYXOvhVIuh8LZn2na8oO_48MiQH5RIW877u0ItM69lMbOHTr8RzuURmMRz6aoTEn-NkVvfmu6-g91Il-J83YhwxlVe5C2ziosd2N5HJ4N76V15gz1fhK8VV6c0dQ9boPx2Q2y4/s400/Treble+Cone+Cover+2.jpg" width="295" /></a></div>
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<span style="background-color: white;"><b><span style="font-family: Arial, Helvetica, sans-serif;">The International Skiing History Association</span></b><span style="font-family: Georgia, Times New Roman, serif;"> has recently honoured the published history </span></span><br />
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">of </span></span><span class="il" style="font-family: Georgia, 'Times New Roman', serif;">Treble</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"> </span><span class="il" style="font-family: Georgia, 'Times New Roman', serif;">Cone by awarding the book the </span><br />
<span class="il" style="font-family: Georgia, 'Times New Roman', serif;">Skade Award. </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">In recognising this book, the passionate efforts of a stubborn group of </span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Kiwis were honoured, most especially the men who </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">got things rolling in the late 1960s – </span><br />
<span class="il" style="font-family: Georgia, 'Times New Roman', serif;">Treble </span><span style="background-color: white; font-family: Georgia, Times New Roman, serif;"></span><span class="il" style="font-family: Georgia, 'Times New Roman', serif;">Cone </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">founders Rod Aubrey, Ray Cleland, Murray Raffills, Don Ross and Sir Tim Wallis.</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"> The Skade Award is presented to outstanding works of regional ski history. This year, writer Matt Conway was recognised for <i>Treble Cone</i> (Clean Green Press), the history of the eponymous New Zealand ski resort. Awards night was at Springsboat Springs, Colarado. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAXGO78lpTyvd3qxt9p1LVv-RGqmL3FeroVwyg4uZWkyuUC0dNwEWAEdcaOJX2jb2o506qoapXCv4M2lI2fHDLN_pG5H_cLT7_i6_aAN3WGw24k_V0Lgm8hwWw9A5GBPu1bXiRhWuiASJ/s1600/Treble+Cone_Contents.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAXGO78lpTyvd3qxt9p1LVv-RGqmL3FeroVwyg4uZWkyuUC0dNwEWAEdcaOJX2jb2o506qoapXCv4M2lI2fHDLN_pG5H_cLT7_i6_aAN3WGw24k_V0Lgm8hwWw9A5GBPu1bXiRhWuiASJ/s640/Treble+Cone_Contents.jpg" width="640" /></a><span style="background-color: white; font-family: Georgia, Times New Roman, serif;"> Below are chapter openers from the book.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZALqmTdfevom3yEXWZYPKnQ47sKtyxEQ6l8lS46Iw5n66OiqsNQKta0_yLVDEcqd8IBVdQK9sGbar4lTd8_QH5zNBiv0mQp2g0D06O1ltqO7i_rXfM8j4qIru-FwNEiUJMWl5SRnffn2S/s1600/Chapter+1+First+Tracks.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZALqmTdfevom3yEXWZYPKnQ47sKtyxEQ6l8lS46Iw5n66OiqsNQKta0_yLVDEcqd8IBVdQK9sGbar4lTd8_QH5zNBiv0mQp2g0D06O1ltqO7i_rXfM8j4qIru-FwNEiUJMWl5SRnffn2S/s640/Chapter+1+First+Tracks.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_bmFiEXr6L6mkG4dV4lAB0G4DWyg4N6paoKtZvLOMFbECMch6Ot-SyYfGdlF10QSFBxLFn0Vtsc4pHAF07tqCoUsEouPEgU5737BZJgPpdq2pyyNrs_3DKXfwUjQ_drdOY_2l7yt_0xQC/s1600/Treble+Cone_Milestones.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_bmFiEXr6L6mkG4dV4lAB0G4DWyg4N6paoKtZvLOMFbECMch6Ot-SyYfGdlF10QSFBxLFn0Vtsc4pHAF07tqCoUsEouPEgU5737BZJgPpdq2pyyNrs_3DKXfwUjQ_drdOY_2l7yt_0xQC/s640/Treble+Cone_Milestones.jpg" width="640" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">The </span><span class="il" style="font-family: Georgia, 'Times New Roman', serif;">Treble</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span class="il" style="font-family: Georgia, 'Times New Roman', serif;">Cone</span><span style="font-family: Georgia, 'Times New Roman', serif;"> story is quite a saga with some wonderful twists and turns. It’s rare for what was essentially a club field to find a commercial footing without any government or corporate backing but that was the case for Treble Cone. What this amazing mountain had to offer inspired a devoted ski bum culture, shared family experiences, training visits from the likes of Hermann Maier and Bode Miller and the rapid development of Wanaka as a resort town.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaV7iG__z93yy-6fEj1juuygjeo_MsrifxDAzlgPor7DZCWBBRGQYp_VnJvsZDUExi7vd68v__jtR6kMKJJXlPH1OXBnEBsJVFCTVOkSKQaKxI__ibazQdgUURxAt0DdulEKBZSA3aTLZK/s1600/unnamed+%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaV7iG__z93yy-6fEj1juuygjeo_MsrifxDAzlgPor7DZCWBBRGQYp_VnJvsZDUExi7vd68v__jtR6kMKJJXlPH1OXBnEBsJVFCTVOkSKQaKxI__ibazQdgUURxAt0DdulEKBZSA3aTLZK/s200/unnamed+%25281%2529.jpg" width="150" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">TREBLE CONE</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Writer</b></span><span style="font-family: Georgia, Times New Roman, serif;"> Matt Conway</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Designer</b></span><span style="font-family: Georgia, Times New Roman, serif;"> William Chen</span><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;">Production Manager</span></b><span style="font-family: Georgia, Times New Roman, serif;"> Gilbert van Reenen</span><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;">Publisher</span></b><span style="font-family: Georgia, Times New Roman, serif;"> Clean Green Press</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Available from Treble Cone, bookshops in Wanaka, Queenstown and </span><span style="font-family: Arial, Helvetica, sans-serif;">Dunedin</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-506727207259731648.post-62920295984648190202014-09-23T03:55:00.000-07:002014-09-29T18:21:32.266-07:00Spring Rolls<span style="font-family: Arial, Helvetica, sans-serif;"><b>YIN CHIEH</b></span> (whom we all have affectionately called Aunty KK) sat down at the table during a late lunch and started making her famous spring rolls. I knew they were the best and watching her expertly make one after another with love and care, I realise why she has always sent some out as entrees.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTl0l7wMQ7Swn7vUvtF29NFmG1I_WWnmREVgZZF6IGwi2Iap5db7soR1yj_tGcX3CWMn5zcN66KpMrmLtgPMON8oKJ1JSn07_OAxUchJAUioAsQwoPGxDmcANHHjmIafixMGeRQr5fNse/s1600/Spring+Rolls_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTl0l7wMQ7Swn7vUvtF29NFmG1I_WWnmREVgZZF6IGwi2Iap5db7soR1yj_tGcX3CWMn5zcN66KpMrmLtgPMON8oKJ1JSn07_OAxUchJAUioAsQwoPGxDmcANHHjmIafixMGeRQr5fNse/s1600/Spring+Rolls_1.jpg" height="280" width="640" /></a></div>
The skin is the Kulit Popiah from KG Pastry, made in Malaysia. The filling is a mixture of finely julienned cabbage, dried Chinese mushroom, carrot and chopped parsley stalks. With the basic salt and pepper seasoning and drizzled with oil this slaw mix does not have any garlic or onion, a Buddhist practice.<br />
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The spring roll parcel is sealed with a liquid mix of flour. Yin Chieh makes around 80 spring rolls every 2 days. That’s a lot of hand-made spring rolls but it’s easy to see know popular they are as entrees. There’s nothing more delicious than having freshly made spring rolls, with a sweet chilli dipping sauce.<br />
Start every meal at KK Malaysian with Spring Rolls. No better way!<br />
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KK Malaysian<br />
463 Manukau Road<br />
Epsom<br />
Auckland<br />
09 630 3555Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-506727207259731648.post-53609620686249723102014-09-16T17:46:00.000-07:002014-09-29T18:22:53.815-07:00Westhaven In The Mist<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvJ_wLkt8c9fMwm7iaAFM4Dllwea7kUG5YR6W9gdE0i4QAuN8iSlkPvnZ2zVRr98nC22pLT15Si6H0mmM9lLWhArcaoEVWjun3UAwZsQBehPCcpHbCtnDf1BQkg5447OvRe8fPyd1NtwN/s1600/Westhaven+Mist_1.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvJ_wLkt8c9fMwm7iaAFM4Dllwea7kUG5YR6W9gdE0i4QAuN8iSlkPvnZ2zVRr98nC22pLT15Si6H0mmM9lLWhArcaoEVWjun3UAwZsQBehPCcpHbCtnDf1BQkg5447OvRe8fPyd1NtwN/s1600/Westhaven+Mist_1.jpg" height="280" width="640" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>WHEN THE FOG</b></span> rolls in, the Waitemata Harbour turns ethereal. It’s my favourite time to go for a walk, sans dog. The fog over the weekend was more like a mist, ideal for an arty photo essay. It was thick enough to hold up and delay the Prime Minister’s flight to Rotorua to drum up more votes for this weekend’s General Elections 2014.<br />
On this side of the Bridge, there’s a stretch along the foreshore where the Harbour Board allows fishermen and anglers to cast their line. As the tide was coming in, there were already a handful of recreational souls trying their luck this early morning at 8am. Nestled under the Bridge approach is the Auckland Bridge Climb and Bungy.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFEe4lBSwO_tpYM08bMvd0NFGORNOIUEZJzzUHEO5vBhthQ1OaC54lkAq2TBCA_JLN_-_Lh_F04uZcxzQJYi7dxl1oiApl-myo420UlkL7Hp2kikoqgaxNG9scfddNGDsFidtyIoXjVSk/s1600/Westhaven+Mist_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFEe4lBSwO_tpYM08bMvd0NFGORNOIUEZJzzUHEO5vBhthQ1OaC54lkAq2TBCA_JLN_-_Lh_F04uZcxzQJYi7dxl1oiApl-myo420UlkL7Hp2kikoqgaxNG9scfddNGDsFidtyIoXjVSk/s1600/Westhaven+Mist_2.jpg" height="280" width="640" /></a> The Westhaven Marina is stunning. On this misty morning, the water is very still and the reflections of the myriad of yachts mirror-like. This area is home to the Royal New Zealand Yacht Club. I remember when New Zealand held the Americas Cup, we had functions there where the Auld Mug was proudly displayed (incidentally damaged in a sledgehammer attack in 1997).<br />
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The area is also home to the Richmond Yacht Club and the small but perfectly formed Victoria Cruising Club. This morning, the Royal New Zealand flag was being raised and Marina buntings were flapping in the breeze that was building up. A couple were going through their waltz moves in the carpark. Waltzing in the mist, so to speak.<br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">PHOTOGRAPHS BY WILLIAM CHEN</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-506727207259731648.post-3990511699480686232014-08-19T23:22:00.000-07:002014-09-21T17:36:52.304-07:00The Baram Regatta<br />
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>THE BARAM REGATTA</b></span><span style="font-family: Georgia, Times New Roman, serif;"> defines what this rich cultural riverine tract of Sarawak is. This famous regatta is now held once every 3 years and this year is from Thursday 21 August to Saturday 23 August. Festivities include cultural performances, traditional sports competition, Baram Idol, beauty pageants, exhibitions and native craft stalls.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;"> The Baram River rises from the highlands and passing through riverine settlements of longhouses. There are five major tribal groups that have given this region it’s cultural identity, Iban, Kelabit, Kayan, Kenyah and Penan. The Baram Regatta is held in Marudi, the furthest </span>upriver trading post on the Baram and services all the longhouses in the Tutoh, Tinjar and Baram river basins. Nowadays, roads reach further upriver but Marudi still maintains its trading focus. The Baram Regatta was promulgated since the peace-making treaty to end tribal wars of over 115 years back. What better way to end hostilities by having regatta every couple of years in the spirit of friendly rivalry.</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9CJoB0K31OmsaEAgtD5lcYLE-D4RaY8LBZNkAZPMttSTXicChGVxul1IH69jm5u9DniMRAnq2xXDfgENpkBoMR80JkAAVUeFtexiTBeLMw9D-Nu4aXHEqiO_wRVyWkpd0iBVDSI7pKosC/s1600/P1080571.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9CJoB0K31OmsaEAgtD5lcYLE-D4RaY8LBZNkAZPMttSTXicChGVxul1IH69jm5u9DniMRAnq2xXDfgENpkBoMR80JkAAVUeFtexiTBeLMw9D-Nu4aXHEqiO_wRVyWkpd0iBVDSI7pKosC/s1600/P1080571.JPG" height="400" width="310" /></a><span style="font-family: Georgia, Times New Roman, serif;"> I must say being at any Baram Regatta is the crowning glory of the Sarawak cultural experience, memories of the one regatta in Marudi in my youth will never be forgotten. I managed to design the commemorative badges (without any design training yet) and since I still have these badges and photographs taken back then, I recall the happy times spent at the regatta with now life-long friends. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> We would watch the races from the vantage point near Fort Hose up the hill on the banks of the Baram, looking across to Lubok Nibong. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb1gDpJbznJvgpzG4ZGVefi08OhInfzP0bkYM2xDNTML5g1WnpKs3Xoovoh-ilogo2cTsaNk9Njm87e5-g3-32BJDLJoQ2wGxj7cWtPM6uc2A01mAC_b2rXGHPzE4FV8xTlFzApM06_2Sw/s1600/P1080576.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb1gDpJbznJvgpzG4ZGVefi08OhInfzP0bkYM2xDNTML5g1WnpKs3Xoovoh-ilogo2cTsaNk9Njm87e5-g3-32BJDLJoQ2wGxj7cWtPM6uc2A01mAC_b2rXGHPzE4FV8xTlFzApM06_2Sw/s1600/P1080576.JPG" height="400" width="315" /></a><span style="font-family: Georgia, 'Times New Roman', serif;"> We hear the chants as teams from different longhouses and tribes would set out to outrace each other, and we would gasp when there’s an occasional capsize or collision. There would even be an (army) helicopter hovering in the sky like a dragonfly.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> Carol Brooks, a then Peace Corp science teacher at Marudi Secondary School posted on my Facebook page: <i>My last Baram Regatta was in 1972 when the Orang Putih longboat team entered. They got off to a great start but steering was a challenge as their boat veered straight to the riverbank! Lots of laughter and fun!</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> The town square was abuzz with native cultural dances and stage shows, and stalls selling native craftwork from upriver. It was a good time to try buy carvings, ikat (woven fabric), beadwork and the rich array of native crafts. You could even buy blowpipes. And there were a lot of stalls selling traditional foods. What’s there not to love?</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> I'm very envious of friends who have made a special trip back to Marudi to re-live this spectacular regatta.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCFDNVxhd3rCnHaPIZulBkDOTJo9ZrLrf_IS6wfEFUe6cGqMaOYHaMBZUlA7UIw1UEjLSKbGpaHAwGMCr88xELeW10-YSnv9B5tTLhcOE7WzPp0VbRGJ_0fupe3OgRLn2raOIkNB074cR_/s1600/P1080560.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCFDNVxhd3rCnHaPIZulBkDOTJo9ZrLrf_IS6wfEFUe6cGqMaOYHaMBZUlA7UIw1UEjLSKbGpaHAwGMCr88xELeW10-YSnv9B5tTLhcOE7WzPp0VbRGJ_0fupe3OgRLn2raOIkNB074cR_/s1600/P1080560.JPG" height="496" width="640" /></a><br />
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-506727207259731648.post-47295053653487955632014-07-30T03:06:00.000-07:002014-08-03T21:48:50.487-07:00Kit Perera’s Pumpkin & Snake Bean Coconut Curry<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Kit Perera</b> turns up pumpkin and produces a Sri Lankan-inspired curry of amazing flavours. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon black mustard seeds</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6-8 curry leaves</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 dried red chillies</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 onion, finely sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cm piece ginger, peeled and grated</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cloves garlic, crushed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon ground coriander</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon ground cumin</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">½ teaspoon ground turmeric</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">½ teaspoon paprika</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">800g pumpkin, peeled and cut in to 3cm pieces</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">400ml light coconut milk</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200g snake beans, trimmed and cut in to 4cm batons</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt to taste</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Heat the oil in a saucepan over a medium-high heat, add the mustard seeds and allow them to pop. Add the curry leaves and chillies and fry for 30 seconds. Add the onion and fry until lightly golden. Stir in the ginger, garlic and spices, and fry for about a minute.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"> Add the pumpkin and fry for 2 minutes, then stir in the coconut milk and bring to the boil. Turn down the heat to medium-low and simmer for 20 minutes. Add the beans and cook for further 10 minutes. Season with salt.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"> Serve with steamed basmati rice.</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"> Serves 6.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">★ Kit Perera is famous for his Sri Lankan food, even though he’s equally adept in French and Moroccan cuisines. He is also unequivocally passionate about cooking as he is about cricket. Born in Sri Lanka, Kit became a professional cricketer, and this sporting career has taken him to England, Australia and New Zealand, where he’s a coach and mentor up to the Black Caps level. Kit’s <i>Chef for the Night</i> is a highly popular event where he cooks Sri Lankan food for select parties in the setting of their homes or a studio kitchen centre. He’s the perfect consummate host chef, with smashing anecdotes from his professional cricket career and his colourful travels.</span><br />
<br />
http://kitperera.com/#chefforanight<br />
http://kitperera.com/#kitskitchen<br />
http://kitperera.com/#kidscookingwithkit<br />
https://www.facebook.com/kit.perera<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">PHOTOGRAPHS BY WILLIAM CHEN</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-506727207259731648.post-86270440533936888302014-05-01T23:02:00.000-07:002014-05-02T16:59:14.144-07:00Remembering the ANZACS<b style="line-height: 22px;"><span style="color: #999999; font-family: Georgia, Times New Roman, serif;">Ode of Remembrance</span></b><br />
<span style="color: #999999;"><b style="line-height: 22px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 22px;">They went with songs to the battle, they were young.</span></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #999999; line-height: 22px;">Straight of limb, true of eye, steady and aglow.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #999999; line-height: 22px;">They were staunch to the end against odds uncounted,</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #999999; line-height: 22px;">They fell with their faces to the foe.</span></span><br />
<span style="color: #999999;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 22px;"><br /></span></span><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 22px;">They shall grow not old, as we that are left grow old:</span></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #999999; line-height: 22px;">Age shall not weary them, nor the years condemn.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #999999; line-height: 22px;">At the going down of the sun and in the morning,</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #999999; line-height: 22px;">We will remember them.</span></span><br />
<span style="color: #999999;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 22px;"><br /></span></span><span style="background-color: white; line-height: 22px;"><span style="font-family: Georgia, Times New Roman, serif;">Lest We Forget</span></span></span><br />
<span style="color: #999999;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 22px;"><br /></span></span><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;"><i>Ode of Remembrance</i> taken from Laurence Binyon’s poem, <i>For the Fallen</i></span></span></span></span><br />
<span style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">PHOTOGRAPHS BY WILLIAM CHEN</span><br />
<span style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="color: #999999;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 22px;"><span style="font-size: x-small;">▼</span><span style="font-size: xx-small;"> </span>Filmmaker Gaylene</span><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;">Preston’s new tribute to the </span></span></span><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;">gallant New Zealand soldiers </span></span></span><br />
<span style="color: #999999;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;">screened </span></span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 22px;">on the walls of the Auckland War Memorial Museum.</span></span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-506727207259731648.post-11166596771850280072014-04-30T15:58:00.002-07:002014-04-30T17:06:42.406-07:00How Doris Coddled Her Egg<span style="font-family: Arial, Helvetica, sans-serif;"><b>MY EYES LIT UP</b></span> <span style="font-family: Georgia, Times New Roman, serif;">when I saw Coddled Eggs were on the menu of a foxy cafe at Ponsonby Central, I had to order it. It arrived in all it’s glory with <span style="background-color: white;"><span style="color: #545454;"><span style="line-height: 18px;">accoutrements. And what a disappointment, the eggs were hard boiled. They said give it another try next time. I did, by which time chef was advised not to overcook the egg. Not much better. Third time lucky? Not likely! The egg was popped into the microwave and served almost raw swimming in cream. I told them they should just take their Coddled Eggs off the menu. Last time I looked, it was still there, waiting to snare another unsuspecting fan.</span></span></span></span><br />
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #545454;"><span style="line-height: 18px;"> So when I visited Doris in Pirongia, I recounted my coddled egg saga. She immediately brought out her Royal Worcester Egg Coddlers and proceeded to show me her way of making coddled egg for breakfast.</span></span></span></span><br />
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #545454;"><span style="line-height: 18px;"> She had just collected the 6 eggs from the farmette hen house that morning. She has 6 hens and they are happy hens. They are named after aunts and old family friends: Aileen Tregurtha, Trixie Christmas, Myrtle Collier, Avis Taylor, Armorel Rennie and Romola Murray. I kid you not. She has a roll call list on the side of the fridge and recognises each and every one by their feathers. I asked where the rooster was, only to be given a withering look. Romola, Myrtle, Trixie and co don’t need a rooster to lay eggs. Doris did provide an anecdote about laying eggs but I will not repeat it.</span></span></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> Doris warmed the egg coddler first (her short cut was pouring boiling water over and into it). Suitably warmed, coat the inner surface with butter which invariably will melt or soften. She ran to her herb garden in her pinny and picked chive, marjoram and parsley. She finely chopped up the herbs (separately). After salting and grinding pepper into the coddler, she added the finely chopped chive and marjoram. The butter would aid the herbs, pepper and salt to stick to the sides as well. Break an egg into the coddler and sprinkle the chopped parsley on top, and before screwing on the lid, season again with salt and pepper on top).</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> Immerse the coddler into a pot of boiling water, the water level should cover the lid. Boil away for 5 minutes. The egg will be perfectly coddled and ready to be savoured. And it was so good. I’m now on the hunt for egg coddlers. Egg coddlers are not in vogue and I will be keeping an eye out at my former prop haunts, Trade Me or eBay. Or Smith & Caugheys might have them.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">PHOTOGRAPHS BY WILLIAM CHEN</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-506727207259731648.post-1191869448265117212014-04-22T18:15:00.000-07:002014-07-26T00:02:25.834-07:00Kit Perera’s Sri Lankan Eggplant Coconut Curry<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Kit Perera shares with us his famous Eggplant Coconut Curry, inspired by his grandmother in Sri Lanka who instilled in Kit a love and passion for cooking. This is a dish to savour, the spices imbuing bursts of flavour and held together by the coconut milk.</span></div>
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<h3>
Sri Lankan Eggplant Coconut Curry</h3>
<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 180 degrees</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For the eggplant</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 eggplants</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon turmeric</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Olive oil</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Slice the eggplant in to 1cm thick rounds, put in to a large bowl; sprinkle in the turmeric and mix well to combine</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> Heat 2-3 tablespoons olive oil in a fry pan over high heat and sear the eggplant on both sides in batches, add more oil in between batches. (Alternately, drizzle the eggplant with olive oil and grill until lightly charred on both sides) Once cooled cut each slice in to four</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For the sauce</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 onion, finely chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon black mustard seeds</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Sprig of curry leaves</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2-3 dried red chillies</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon each crushed garlic and grated ginger</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon turmeric</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon paprika</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon ground cumin</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon ground coriander</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">300ml coconut milk</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Fresh coriander to garnish</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Heat oil in a fry pan over high heat; add mustard seeds, curry leaves and chillies. Fry for 2-3 minutes, stirring (make sure to stand back as the curry leaves may cause oil to spit) Add the onion; turn down the heat to medium and sauté until golden, stirring from time to time</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> Add the garlic, ginger and spices, fry for 2-3 minutes. Add the coconut milk; bring to the boil, stirring. Add the eggplant, mix well and season with salt</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"> Put the eggplant in to a baking dish and bake for 20 minutes</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"> Serve with steamed (basmati) rice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">★ Kit Perera is famous for his Sri Lankan food, even though he’s equally adept in French and Moroccan cuisines. He is also unequivocally passionate about cooking as he is about cricket. Born in Sri Lanka, Kit became a professional cricketer, and this sporting career has taken him to England, Australia and New Zealand, where he’s a coach and mentor up to the Black Caps level. Kit’s <i>Chef for the Night</i> is a highly popular event where he cooks Sri Lankan food for select parties in the setting of their homes or a studio kitchen centre. He’s the perfect consummate host chef, with smashing anecdotes from his professional cricket career and his colourful travels.</span><br />
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http://kitperera.com/#chefforanight<br />
http://kitperera.com/#kitskitchen<br />
http://kitperera.com/#kidscookingwithkit<br />
https://www.facebook.com/kit.perera<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">PHOTOGRAPHS BY WILLIAM CHEN</span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-506727207259731648.post-31613852296949324292014-04-13T03:04:00.004-07:002014-04-13T03:04:34.140-07:00Prickly blooms of beautyCaptured on Hipstamatic, John S, Jimmy and Buckhorst Lens<br />
Kodot, Ina’s 1969 and Blanko film<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-506727207259731648.post-54954323870402558462014-04-13T01:08:00.001-07:002014-04-13T01:12:30.192-07:00Watching the Royal Watchers<span style="font-family: Arial, Helvetica, sans-serif;"><b>PRINCE WILLIAM AND KATE</b></span>, the Duke and Duchess of Cambridge sailed through the Auckland on Friday. I went to watch the Royal Watchers and was well rewarded.<br />
There’s a lot of excitement and a lot of royal chatter. Best quote from a Royalist on eyeing the banner being towed by an aircraft which proclaimed: ONE DAY WE WILL BE A KIWI REPUBLIC<br />
He retorted: Shoot it down!<br />
Priceless!<br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">PHOTOGRAPHS BY WILLIAM CHEN</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-506727207259731648.post-28119388051920087272014-03-30T01:00:00.004-07:002014-04-13T01:11:34.489-07:00Geraldine Johns reviews RAD<b style="font-family: Arial, Helvetica, sans-serif;">WHAT ARE ALL </b><span style="font-family: Georgia, Times New Roman, serif;">these people doing here</span><span style="font-family: Georgia, Times New Roman, serif;">? Do they not have a job to go to? Or classes to attend? Or friends to visit?</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> At 10.45 on a Friday morning – a reasonable hour, you would think, to be able to grab a perch between the thrust of breakfast and the throng of lunch, RAD is positively chocka. By the looks of the lucky lot who have secured a seat they are conducting the activities outlined above on these very premises.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"> It will soon be easy to understand why. RAD is the kind of place which attracts them all: the suits, the students, the parents with prams, the ladies who clearly don’t want to wait any longer for lunch. We feel lucky to find ourselves a place at which to park among them.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> RAD has been many restaurant guises before. It is difficult to think of one that wears it as well as this. That has something to do with the snappy fit-out. But moreso, it’s something to do with the pedigree it brings. It’s a family affair, with many years of restaurant experience behind them. The handsome brothers Duke and Hugh Tran do a splendid job out front; Mum Trinny is in the kitchen. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> Why, we ask them, the name. “Because we wanted to make something of a radical shift,” explains Duke. And indeed they have. Consider the menu. It’s got a zest-filled Vietnamese touch, but not to the exclusion of more regular café offerings. Which is why you’ll be dithering over their version of eggs benedict (eggs benny), which is competing with the Vietnamese sandwich. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> And then there’s the touches like the Lego table identifiers, which, surprisingly, fit without seeming twee.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"> So what do we get at table 16? A red and white quinoa salad of gorgeous proportions and flavour for my sponsor; Grandma’s pork </span><span style="background-color: white; line-height: 19px;"><span style="font-family: Georgia, Times New Roman, serif;">bánh mì</span></span><span style="font-family: Georgia, 'Times New Roman', serif;"> for me. Oh, we are so very pleased with all that is before us. We like the little touches, like the rosewater-flavoured water too.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> There is room for a thunderously good ginger crunch. A perfect partner to the First Flight coffee.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> RAD has a vivacity and a grooviness to it that is not often enjoyed in a place so young. It manages to keep a very delicate balance by merging the traditional with the, er, more radical.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> It is, clearly, a place that does breakfast as beautifully as it does lunch as well as the bit in between. And it has staff who make you feel like you are welcome. You can’t get much of a better mix. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>RAD</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">397 Mt Eden Road, Mt Eden, Auckland.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Phone (09) 631 5218</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Open seven days</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">PHOTOGRAPHS BY WILLIAM CHEN</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-506727207259731648.post-57279068613565464722014-03-10T20:58:00.001-07:002014-03-28T13:18:34.701-07:00Geraldine Johns reviews Petit Bocal<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: Arial, Helvetica, sans-serif;">THERE’S NOTHING LIKE</span></b><span style="font-family: Georgia, Times New Roman, serif;"> a rapid response to put you in a kindly frame of mind. And that is what we will receive – and achieve</span><span style="font-family: Georgia, 'Times New Roman', serif;"> – </span><span style="font-family: Georgia, Times New Roman, serif;">when we park ourselves at Petit Bocal.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> It is the not-indecent hour of 10am on a Monday. We claim ourselves a window seat and let the sun pat our backs while we absorb the view within. A woman finds herself remarking she likes the place already, and we haven’t even been fed yet.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> That’s as much to do with the fact we like what we see, as much as that our immediate needs are attended to with alacrity. The delivery of an assertive Supreme flat white does wonders, as does the tea for my sponsor. A generous nod to the perspicacious wait woman is warranted here.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> There’s a lot of black and white going on at Petit Bocal: the fit-out, the photographs, the wait staff kits. There are, not surprisingly, many French connections – but thankfully an absence of accordions, berets or striped shirts. The bocal (it means ‘jar’ in France) theme is reflected in the use of inverted preserving jars as light shades, and mini terrariums on the tables. Fear not, it works. We like the lightness and simplicity.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> We like the look of the menu too. Tempted as we are by a fellow diner’s salmon gravlax scrambled eggs – with a croissant – we’ll eventually settle for crepes (lemon and sugar, $12.00) for me and Shashi’s eggs ($18.00) for him. Had we been more adventurous, we might have gone for the marinated sardines.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> His Master’s choice comes all exuberant in both flavour and size - baked in a dish with tomato, capsicum and Puy lentils; the crepes are as light and as gorgeous as had been dreamed of.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> Petit Bocal is unusual in a number of respects. It’s in a nondescript bit of Sandringham Road, squeezed in between a selection of tired old shops. That fact, it will transpire, offers a pleasant break from the usual boulevard of eateries that pepper more popular strips. And it has an air abundant of good cheer and welcome. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> It’s also open seven days – and it does lunch and dinner too. That is enough to strike dread in the heart of any diner (how can they accommodate so much?) but if the breakfast treatment is anything to go by, they do so with a finesse.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> We like this address. Too many pretenders seem to think all it takes to succeed is a cute accent. Petit Bocal, however, thrives on its ample and legitimate merits.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>PETIT BOCAL</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">177 Sandringham Road, </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Sandringham, </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Auckland. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Phone: (09) 815 6992</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Hours: 7am – 10pm, seven days</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Licensed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">PHOTOGRAPHS BY WILLIAM CHEN</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-506727207259731648.post-53078275389760767542014-03-08T04:46:00.001-08:002014-03-10T21:19:47.003-07:00In Praise of Pasifika 2014A celebration of the biggest Polynesian city in New Zealand.<br />
Saturday 8 March 2014 at Western Springs.<br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">PHOTOGRAPHS BY WILLIAM CHEN</span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-506727207259731648.post-26201807748428834712014-03-05T14:22:00.001-08:002014-03-10T21:19:14.759-07:00Geraldine Johns passes verdict on Giles Luncheonette<div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">CLEARLY,</span></b><span style="font-family: Georgia, Times New Roman, serif;"> this is the launching pad for the Corporate-ati. It’s where the suited sorts fuel up before ascending Shortland Street for another important day. It’s where young women with heels as high as their calves manage to stand up straight.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> What a marvellous start for the lawyerly brigade. For that matter, what a marvellous opportunity – for anyone at any time – to relish in the delights that await at the base of the big city hill.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> Welcome to Giles. And welcome back Peter Chichester and Rekha Dayal<b>:</b> benchmark-setters of the food scene (Gala, Benediction, Metropole, Veranda Bar & Grill and Orleans). We have missed you. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> Have they still got the right touch? They’ve certainly chosen a lovely spot: one at which we can gaze as much upon the goings-on outside as we can at the offerings within. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> There is considerable relief to be had in the re-appearance of our old faves: the mother-in-law’s eggs ($14.50); the cute takes on the standard that elevate it beyond the norm without making it look stupid. Consider, for example, the side offering of a poached egg with an Ortiz anchovy ($4.50).</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> A hungry woman is tempted by the latter but falls instead for the goats cheese and chive omelette ($16.50). Her sponsor opts for the aforementioned eggs. Had we not been so ambitious we could have happily scoffed any of the cabinet offerings: the freshest of breads stuffed with a zingy array of fillings. Or just supped on something from the coolest smoothie and juice selection.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> The main plates more than meet expectations. We are indeed a happy duo, as are the office escapees who surround us. There’s the likes of the guy next door who has just bought a book from Unity round the corner and is now devouring both it and his extraordinarily hearty lamb mince on toast ($16.50). A lovely combination.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> More buoyancy to this outing is added by the coffee: a wallopingly good example of Supreme. It’s so good we’ll have another. We pass on the sweetest temptation of chocolate fudge cake that beckons.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> Coming to Giles is like being back in the company of an old friend who greets you and treats you as such, but who has kept the relationship alive by adding a newness and freshness to their life, in the form of food. You, like its habitues, would do yourself justice by attending.</span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">GILES LUNCHEONETTE</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">21 Shortland Street,</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Auckland CBD</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Phone: (09) 309 6056</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Hours: 7 – 4 Mon to Fri; 8 – 3 Sat</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Unlicensed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">PHOTOGRAPHS BY WILLIAM CHEN</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-506727207259731648.post-85518689241104671302013-12-14T18:38:00.001-08:002013-12-24T05:10:36.859-08:00’Twas the night before Christmas<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: Arial, Helvetica, sans-serif;">I USED TO BELIEVE IN SANTA. </span></b>Christmas was the most magical time of the year. My parents made sure of that as they covertly prepared for Santa to arrive and leave gifts for us.<br />
By early December, the anticipation of the imminent arrival of Santa Claus would start building. Mum would put up a modest tree and I was enchanted by the home-made decorations and baubles. Later on I would take over this role and we always used a tree with twisted wire over green bristles. I would make some of the decorations and the treasured boxes of painted baubles, snowflakes and angels would be unwrapped again. The tree would be topped with a star and lit with wondrous flickering lights. I couldn’t wait for it to get dark so the lights could be turned on and I would sit on the rattan chair and take in this whole magical tableau.<br />
The Carmelite nuns would present the family a Nativity crib and that would be placed under the tree. The nuns would create the scene from cut-out Christmas cards. The crib would be thatched and the scene completed with straw in the manger where the baby Jesus lay.<br />
The anticipation would get too much and I would hang up my stocking (a woven rattan bag or a batik sarong hooked up against the door knob of my bedroom door. I would examine the stocking at various times to see if Santa had come for a reconnoitre. Mum and Dad kept on telling me not to be over-anxious, I would scare Santa away.<br />
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>YES, I WAS SO EXCITED ON CHRISTMAS EVE!</b></span></span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"> I was told to go to bed early as we had a big day ahead in the morning. Mum and Dad would get ready to go to Midnight Mass. I would climb into bed under the mosquito net. Mum and Dad had left the bedroom door open and through the mosquito net, I could see the lights on the Christmas tree flickering away as I tried to count how many phases it went through.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> Mum and Dad made sure that I knew they had left out a glass of beer (for Santa) and milk (for the reindeer). As I drifted into Christmas slumberland, I could hear faint scrapping outside. I was too nervous to get up </span><span style="font-family: Georgia, 'Times New Roman', serif;">and peek out the window as didn’t wish to scare the reindeer crew away and miss out on Christmas presents. I found out later it was Dad who would brush the rough bristles of the big broom over the rough concrete.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"><b>’Twas the Night Before Christmas</b></span><br />
’<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Twas the night before Christmas, when all through the house</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Not a creature was stirring, not even a mouse;<br />The stockings were hung by the chimney with care,<br />In hopes that St. Nicholas soon would be there.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The children were nestled all snug in their beds,<br />While visions of sugar-plums danced in their heads;</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">And mamma in her </span>’<span style="font-family: Georgia, 'Times New Roman', serif;">kerchief, and I in my cap,</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Had just settled down for a long winter's nap.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">When out on the lawn there arose such a clatter,<br />I sprang from the bed to see what was the matter.<br />Away to the window I flew like a flash,<br />Tore open the shutters and threw up the sash.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">The moon on the breast of the new-fallen snow</span><br style="background-color: white;" /><span style="background-color: white;">Gave the lustre of mid-day to objects below,</span><br style="background-color: white;" /><span style="background-color: white;">When, what to my wondering eyes should appear,</span><br style="background-color: white;" /><span style="background-color: white;">But a miniature sleigh, and eight tiny reindeer.</span><br style="background-color: white;" /><br style="background-color: white;" /><span style="background-color: white;">With a little old driver, so lively and quick,</span><br style="background-color: white;" /><span style="background-color: white;">I knew in a moment it must be St. Nick.</span><br style="background-color: white;" /><span style="background-color: white;">More rapid than eagles his coursers they came,</span><br style="background-color: white;" /><span style="background-color: white;">And he whistled, and shouted, and called them by name...</span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">and so the poem by Clement Clarke Moore continues.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>IT WAS LIKE AWAKENING</b></span> from the best childhood dream. It’s barely half past five on Christmas morning and I was rubbing the sleep from my eyes. The Christmas tree lights were still flickering. I could make out my covering mosquito net looked different! I gazed up and there it was, Christmas presents and toys hanging from the mosquito net.<br />
I would yelp with delight and started calling out to Mum and Dad, “Santa has been! Santa has been!” Mum and Dad would come rushing in, and shared in my excitement, though I’m sure they would have preferred some more kip as they returned from Midnight Mass just before 2am.<br />
I would take in the wonderland I was in and instead of tearing down the mosquito net, I unhooked each toy one by one, excited and happy beyond belief. I didn’t want Mum and Dad to help, I wanted to savour the moment. My parents just watched me, they had given their son the best Christmas ever, until the next Christmas of course, until one of my older cousins told me that Santa didn’t exist. Childhood innocence died that fateful day.<br />
But there’s more, the stocking sarong hanging on the doorknob was filled with presents as well, chocolates and confectionary that couldn’t be hung up inside the mosquito net.<br />
Mum and Dad would indulge me as I darted from door to under the mosquito net. I began to take in all the gifts I had been given and I didn’t want that moment to end, ever.<br />
Of course no scene would be complete without confirming the fact Santa and his team of reindeer had been. The beer glass would be half full, all the milk was gone because there was Dasher, Dancer, Prancer, Vixen, Comet, Cupid, Dunder and Blixem and of course the leader of the pack, Rudolf!<br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>THIS IS THE FIRST CHRISTMAS</b></span> we will spend without my Dad. It will be all the more poignant this Christmas as we remember him, and what Mum and Dad has done for us as the best parents you could ever wish for. I will always treasure my most precious Christmas memory, and yearn for the times when the world was less brutal than what life has thrown up for some of us now.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-506727207259731648.post-36891807338572925552013-12-02T20:27:00.002-08:002013-12-04T03:17:41.801-08:00Geraldine Johns reviews L’oeuf<b><span style="font-family: Arial, Helvetica, sans-serif;">You sometimes</span></b><span style="font-family: Georgia, Times New Roman, serif;"> have to wonder: why would anybody set up a new café. And why would anyone visit? Clearly, people on both sides of that equation are still prepared to take the plunge. And on this occasion, at least, we are all the better for it</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"> L’oeuf sits in a nondescript bit just off Mt Albert Road. It has as neighbours a Chinese takeaway, a Mobil Mart and the Sound Hope Chinese Clinic. It is not Ponsonby or Grey Lynn, but it’s evident some inner-city habitues have already claimed this place as their own. For very good reason.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> L’oeuf has a nice and simple fit-out offering a space of enveloping welcome. It’s only new, but the cvs of chef-sibling owners Jasper and Ludovic Maignot, together with Jasper’s partner Celeste Thornley offer an assurance you are in experienced and safe hands.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> There are a few cake and pastry delicacies at the counter – all made on site and all of come-hither proportions, but it’s the menu we’re interested in. The dishes have names – which makes my heart go clunk (why can’t they just describe them?). It will swiftly be lifted. Consider the Cambodian (sweet black banana rice on salted coconut cream); the Russian (lemon vodka-cured salmon tartare on thick toast with poached egg and cream cheese) and the Geisha (noodles, cabbage, daikon, pickled ginger, with options of tofu or chicken).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> In my own case the title is self-evident. This is the Nest: walnut-crumbed soft boiled eggs sitting in a filo nest – true – sitting pretty on a beetroot ketchup, rocket salad and feta base. It is truly a picture to behold. “Too gorgeous to eat,” says a new-found friend at another table who has independently chosen the same. She is wise to persevere, however; it’s a rewarding medley of both harmony and contrast.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeNvf68qCviQgeTxKc7Jm4V_Cl812Xoik07dBP98CyYcIzD0rFHmk6KYbor-WjJ1P9OXHALDwe6oohvaIhPOHscaZCt7QNpym4NpNbzjZ6op6Q5vD-VropedREyncGNKvE7EwxQll3_eYe/s1600/L%2527oeuf_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeNvf68qCviQgeTxKc7Jm4V_Cl812Xoik07dBP98CyYcIzD0rFHmk6KYbor-WjJ1P9OXHALDwe6oohvaIhPOHscaZCt7QNpym4NpNbzjZ6op6Q5vD-VropedREyncGNKvE7EwxQll3_eYe/s640/L%2527oeuf_2.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> My patron wants the simple stuff: Soldiers. Herein lies an exercise in how something that doesn’t work out right can in fact be effortlessly amended. The eggs are not soft-boiled as promised; the dish is removed sans quibble, but with apology. They get it right the second time round, and deduct the price of the tea off the menu. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> Simple, lovely and good. That’s all we wanted – and on this occasion, that’s what we get. L’oeuf earns more points for being devoid of the pretensions of some addresses closer to the city while still delivering tastes and service of upper-end proportions.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> The coffee is Atomic. That means it may be to your liking. Or you might have been so spoilt elsewhere you may have another preference. The tea is leaf, which is creditable.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> The brothers Maignot are doing a very good job here. Their efforts are mirrored on the floor by competent wait staff. There lies ample reward in an address of this ilk. It just goes to prove that sometimes you can have all your, er, eggs in one basket. </span><br />
✪ <span style="font-family: Arial, Helvetica, sans-serif;">Geraldine Johns</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>L’OEUF</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4a Owairaka Avenue, Mt Albert.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Phone (09) 971 4155</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Hours: Weekdays 7am – 4pm; Saturday and Sunday 8am to 4pm. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Closed Tuesday.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-506727207259731648.post-56797351023702122122013-12-02T01:31:00.000-08:002013-12-04T11:47:32.102-08:00Bring a plate, it’s Christmas!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6pwJyB5F84N0jib6tNLVCvdHergFATf5UUkxuJZacvVTGmPG8qOIgpMjvoeY0_A0MlQkz-o5n9x8FsxS5RkDWT3GV6wBvCTppDOm45gEC5JXemj1gHLRRHrxlNszzG63-QZofkGrQCYu/s1600/Christmas_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6pwJyB5F84N0jib6tNLVCvdHergFATf5UUkxuJZacvVTGmPG8qOIgpMjvoeY0_A0MlQkz-o5n9x8FsxS5RkDWT3GV6wBvCTppDOm45gEC5JXemj1gHLRRHrxlNszzG63-QZofkGrQCYu/s640/Christmas_1.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>IT’S BECOME</b></span> a pre-Christmas tradition, a gathering of like-minded friends. Now the grown-up children come with their parents, and that is testament to the fact that they still think it’s cool to hang out with us oldies but more importantly, the food is as good as you can get.<br />
The menu is planned a month ahead, there is an email thread of culinary proportions as we suggest what we would like to cook for ho-ho-ho. As we all hail from shores afar like Malaysia, Singapore, Hong Kong and China, the menu reflects our counry of origin but then there’s always some who have been here so long they are more comfortable with the local cuisine. For someone who doesn’t cook much or worried the cooking would mess-up their minimalist pristine kitchen, they subtefuge and sneak in a dish from a restaurant (the pak thong ko being the case in point). Or they are banished to culinary backwater by making a fruit platter. The men this year surprised everyone by making dishes of considerable aplomb. Fred cooked a mee goreng that’s as good as KK Malaysia. He must have a really hot wok! With help from parents, Frances produced a roast duck to rival Grand Harbour.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3lgW-_zbt6zqsrTzeydIXw5en1hgn4w7aQL_wueqzTxOyijgI6mlg23paOLZIQxg8Lsd1aoaYY2CNaXXlpM6LEXJsQjOe0m8rUPVZJbWh24zwODkUW94tKDOYyWg1gZwnNCPjXtolu5p/s1600/Christmas_2.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3lgW-_zbt6zqsrTzeydIXw5en1hgn4w7aQL_wueqzTxOyijgI6mlg23paOLZIQxg8Lsd1aoaYY2CNaXXlpM6LEXJsQjOe0m8rUPVZJbWh24zwODkUW94tKDOYyWg1gZwnNCPjXtolu5p/s640/Christmas_2.jpg" width="640" /></a><br />
The young ones made bruschetta (with salmon and cucumber topping). We had been snacking on kwa-chi (melon seeds) and peanuts in shell. No gathering is complete without JJ’s crispy roast pork. She’s never been allowed not to make it.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdtlY5V5q35OgMTBdEkEQDJonYhPHE8DBlJiJVyRS1LF95Q5d0oFPOPL4cWuEfMqJyuq7x6qS4g80B1rAUmsEoPrYnQwHywg51uoXlcJODmiVNguyWdqHLc5unjKoFIeJm-mZFUfKI0N6/s1600/Christmas_3.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdtlY5V5q35OgMTBdEkEQDJonYhPHE8DBlJiJVyRS1LF95Q5d0oFPOPL4cWuEfMqJyuq7x6qS4g80B1rAUmsEoPrYnQwHywg51uoXlcJODmiVNguyWdqHLc5unjKoFIeJm-mZFUfKI0N6/s640/Christmas_3.jpg" width="640" /></a><br />
YHL’s pineapple salad is another favourite, the ingredient that makes it is the salted preserved plum, a singboi that many expectant mothers crave. Rosemary’s salmon had an Asian twist, julienne ginger and spring onions. Such a great idea to use ginger.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6FtpXa57yx4ryxa-PrawLu_rhwrYnz7dev1jrPzjNFW-7O1_q12cqj1ywgLoLntnwHcDns2F2mpSp11d__skJLlnx85gTgZhMQNcKxV2bJT6RjrZaAcnyBwtzUv2CPQYIXVjDR3EJ0coP/s1600/Christmas_4.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6FtpXa57yx4ryxa-PrawLu_rhwrYnz7dev1jrPzjNFW-7O1_q12cqj1ywgLoLntnwHcDns2F2mpSp11d__skJLlnx85gTgZhMQNcKxV2bJT6RjrZaAcnyBwtzUv2CPQYIXVjDR3EJ0coP/s640/Christmas_4.jpg" width="640" /></a><br />
As mentioned earlier, Fred’s Mee Goreng was one of the star turns. It had all the ingredients, prawn, taupok and the mee cooked to fragrant perfection in a very hot wok. Vegetable dishes included a stir-fried eggplant and a seaweed cucumber salad.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcZMw_HijG6Fon1ZQjp6PuwrEyJVuQAtH-WwV4M1jsu0qN0k5IZUxP_3StCWxAF5K6Lqk-W3zoDL0zWWoFHBaFIufn3xAR73bkjjKWWZTW59eR-n663Lz56kHFM6Ec8btpWyzSBsxOAw6/s1600/Christmas_5.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcZMw_HijG6Fon1ZQjp6PuwrEyJVuQAtH-WwV4M1jsu0qN0k5IZUxP_3StCWxAF5K6Lqk-W3zoDL0zWWoFHBaFIufn3xAR73bkjjKWWZTW59eR-n663Lz56kHFM6Ec8btpWyzSBsxOAw6/s640/Christmas_5.jpg" width="640" /></a><br />
The hit of the evening was cooked by one of the young ones, Frances. Dad carved it to a very appreciative audience. It was stuffed with glutinous rice, cashew nuts and salted duck eggs. Genius! What’s not to love? It was the first dish to go as everyone wanted to try it.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtd-v6VJLpt9ERUIZ3CLajH2aFxL-yobW-cQwOxT47OQzrY28AJWpv-p90yZfBgEPKGtUS77as3UYqzEfszTWqmmPgosBAvXipJXuO9cfgNE6eNbuIdJ0xwwJ7hz1bzikGDTk_uEoB9561/s1600/Christmas_9.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtd-v6VJLpt9ERUIZ3CLajH2aFxL-yobW-cQwOxT47OQzrY28AJWpv-p90yZfBgEPKGtUS77as3UYqzEfszTWqmmPgosBAvXipJXuO9cfgNE6eNbuIdJ0xwwJ7hz1bzikGDTk_uEoB9561/s640/Christmas_9.jpg" width="640" /></a><br />
Fred’s knowledge of Taiwanese cuisine had seen him produce this bean, tofu and carrot salad. No gathering is complete without a curry.This chicken rending was made by nonya specialist YHL. Rendangs are notoriously labour intensive to make and this is truly the defining nonya dish.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1IngzuXz70ExtobxUHWOhwt8Ti38Ez4eYlAaf9gU_h8ilGK416gxv3Q5MnRH5bhirXsGw_SkoWkWrs2D1w_CrNSi5I486aJH2mJ1__5jR9p0PaOhyphenhyphenuFvhgeiXokRqtokl5SkJIKJd8r3/s1600/Christmas_6.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1IngzuXz70ExtobxUHWOhwt8Ti38Ez4eYlAaf9gU_h8ilGK416gxv3Q5MnRH5bhirXsGw_SkoWkWrs2D1w_CrNSi5I486aJH2mJ1__5jR9p0PaOhyphenhyphenuFvhgeiXokRqtokl5SkJIKJd8r3/s640/Christmas_6.jpg" width="640" /></a><br />
Georgia made a Thai beef salad with a fish-sauce dressing, topped with chopped peanuts and sliced fresh chilli. By the time the dessert dishes were unveiled, there wasn't much room to fit in the sweeties. But the fruit kebabs eased us into the sweet treats coming up.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirH0UXf8GoKf1ytZ54grzHPjSzc3pjI2lgcZCxOBsigTqeFaIWb5xdw8i3pJzWNo74U2wxTJEYQKG6mq5YikVrlQNqkT4Pech32O-DrOlKvTuJYKPGqKrgz42Z3ngJ5Qe1pXAxgkd7VIGA/s1600/Christmas_8b.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirH0UXf8GoKf1ytZ54grzHPjSzc3pjI2lgcZCxOBsigTqeFaIWb5xdw8i3pJzWNo74U2wxTJEYQKG6mq5YikVrlQNqkT4Pech32O-DrOlKvTuJYKPGqKrgz42Z3ngJ5Qe1pXAxgkd7VIGA/s640/Christmas_8b.jpg" width="640" /></a><br />
There was pak thong ko (white honeycomb steamed cake made with rice flour, sugar and yeast ), a sticky lemon tart, and a nonya sago cake, abuk-abuk, made from sago pearls, made green with pandan flavour and sprinkled with grated coconut.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_d6iUftEeAEPRMVdas1fKc1dVGpaOIffJRAsuk9_lxju9SBGu-4fwImDRtUqhx0y5kIlVkBUwV7eWgNocCJvTvJvvTpqiRDIE7VgrCUbK0StfmenhTkT0ZrqptH65sR-xcIBw8KRu1Aw/s1600/Christmas_7a.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_d6iUftEeAEPRMVdas1fKc1dVGpaOIffJRAsuk9_lxju9SBGu-4fwImDRtUqhx0y5kIlVkBUwV7eWgNocCJvTvJvvTpqiRDIE7VgrCUbK0StfmenhTkT0ZrqptH65sR-xcIBw8KRu1Aw/s640/Christmas_7a.jpg" width="640" /></a><br />
JL produced her speciality, strawberries with mascarpone and watermelon granita and JJ a Malaysian favourite, sago pudding with palm sugar and topped with coconut cream. We just had to try all the desserts.<br />
As our host said, the evening was better than anything you can have in any restaurant. I have to agree. There will be another get-together coming up for Chinese New Year. We can’t wait!<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-506727207259731648.post-81310374122204525722013-11-10T21:34:00.001-08:002013-11-11T00:03:29.157-08:00Ponsonby Central turns One<b>YES,</b> hard to imagine that a year ago The Blue Breeze Inn was just being planned. Andy Davies' dream of Ponsonby Central was officially opened on 10 November 2012. A year on, there was a celebration in the Sapphire Room (upstairs). Kit Perera (of Kit’s Kitchen) catered for the function and the following is a a selection of the Sri Lankan food served.<br />
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We celebrate the establishment and success of the food outlets and other stores at Ponsonby Central including: The Blue Breeze Inn, Tokyo Club, Jimmy The Fish, Meldito Mendez</div>
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Cafes: Eighthirty, Toru, Foxtrot Parlour</div>
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Food: Ceres Fresh Market, The Dairy</div>
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Services: Duct Tape Workshop (We Repair Anything Digital)<br />
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<span style="font-family: Arial, Helvetica, sans-serif;">v The Sapphire Room, Ponsonby Central upstairs; Pan-fried King Prawns</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhDAhkG6rZ9woSeDaM7iwaYR2wVCAPJojnYK_5JNqQpPCcXaqTdaCMdYrQPRSaSOjpQEsenm-vp2oSz0omOBBVvdkCM4Xt1iadaZQ8xiR17OpXMeLclm6zOe_eB74ZF-E_vo8oMqrWgqjQ/s1600/Ponsonby+Central_Kit+Perera_1a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhDAhkG6rZ9woSeDaM7iwaYR2wVCAPJojnYK_5JNqQpPCcXaqTdaCMdYrQPRSaSOjpQEsenm-vp2oSz0omOBBVvdkCM4Xt1iadaZQ8xiR17OpXMeLclm6zOe_eB74ZF-E_vo8oMqrWgqjQ/s640/Ponsonby+Central_Kit+Perera_1a.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">v Pan-fried King Prawns with Sweet Chilli. Lime & Coriander</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_R5TKLeAzXv7cQQ-D2ZQhOaNuHZymRdim8h8RucNYU6Ewt_4ClpoQIrCyF4ycMF1DGpvOOY3Sm5qK-hgGFdBGC2XmCJX2mWHWYfBvtqXn1ZSDLjzUgnN8bdnhALxs74ihFRI62m0Syal/s1600/Ponsonby+Central_Kit+Perera_2a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_R5TKLeAzXv7cQQ-D2ZQhOaNuHZymRdim8h8RucNYU6Ewt_4ClpoQIrCyF4ycMF1DGpvOOY3Sm5qK-hgGFdBGC2XmCJX2mWHWYfBvtqXn1ZSDLjzUgnN8bdnhALxs74ihFRI62m0Syal/s640/Ponsonby+Central_Kit+Perera_2a.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">v Savoury Doughnuts with Coconut Chutney</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivlsPX_jPhXWSQ61gGZgkdMWeRyV8s_n-SgcclODQHbl4WN2irblNpUEt9E_1Jiq8-RyK3RfGrY8YTTyL3HkhvzSY_OhAn7EI196BIf1p24WlInwS9TL9aSoLlqT9KHFy67txiwK3a8KPY/s1600/Ponsonby+Central_Kit+Perera_4c.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivlsPX_jPhXWSQ61gGZgkdMWeRyV8s_n-SgcclODQHbl4WN2irblNpUEt9E_1Jiq8-RyK3RfGrY8YTTyL3HkhvzSY_OhAn7EI196BIf1p24WlInwS9TL9aSoLlqT9KHFy67txiwK3a8KPY/s640/Ponsonby+Central_Kit+Perera_4c.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">v Aubergine Pahi with Okra & Shallots; Tandoori Chicken Sliders with Lime & Coriander Slaw</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5Al1Kh-W3rSE2q1qyCQuakg5ILSeuZXJ3HtDyIcXxZI58myosFdKzJ27MWO8xqR3cRBTVy_-_rzJKsgyTDNKij9TgkErqRS76LpVXjo5y6ZW0e1uaCzJNdLAvimp4pBx_UQeX1UctdOQ/s1600/Ponsonby+Central_Kit+Perera_4a.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5Al1Kh-W3rSE2q1qyCQuakg5ILSeuZXJ3HtDyIcXxZI58myosFdKzJ27MWO8xqR3cRBTVy_-_rzJKsgyTDNKij9TgkErqRS76LpVXjo5y6ZW0e1uaCzJNdLAvimp4pBx_UQeX1UctdOQ/s640/Ponsonby+Central_Kit+Perera_4a.jpg" width="640" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">v Baked Monkfish with Chilli Caper Tartar; Goat Ceylon (served with Coconut Sambal</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">& Godamba Roti)</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAb26TZC83HO3se9Cdhmb3HYlVyx_XcxVIWfhszXjJVt5WYnz6mAn4MA3NVChzOVQMKHW0XWUqfVZkEMo1ThrlGHUI3dd_ZMgfRhdzpc5VjhLJZWZGyighxN8kT2tkx6Nhv7jtBzxmDPX5/s1600/Ponsonby+Central_Kit+Perera_5a.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAb26TZC83HO3se9Cdhmb3HYlVyx_XcxVIWfhszXjJVt5WYnz6mAn4MA3NVChzOVQMKHW0XWUqfVZkEMo1ThrlGHUI3dd_ZMgfRhdzpc5VjhLJZWZGyighxN8kT2tkx6Nhv7jtBzxmDPX5/s640/Ponsonby+Central_Kit+Perera_5a.jpg" width="640" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">v Lamb Pan Rolls with Tangy Mint Yoghurt</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-506727207259731648.post-75401179996774395712013-09-30T02:23:00.003-07:002013-10-05T22:21:01.388-07:00Sunday ritualWE LEAVE HOME by 6.10am on a Sunday for 1st Mass at St Joseph's Cathedral. Mum and Dad always sat at the same pew at the end of the east wing of the church. So much so the church wardens put 2 hymn books on the bench to reserve the seats. Woe betide anyone who dares sit here as Mum has a stern stare or she will edge the intruders off the end of the pew. If I'm home now, I take over the spot vacated by our late Dad. Old friends nodd in our direction. I have to ask Mum who they are. When it comes to the part of the Eucharistic service where we offer each other the sign of peace, we are showered by many wishes of peace and goodwill.<br />
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After service, Mum and Dad would treat my brother, nephews and nieces to breakfast. They will join other friends at different food centres or kopitiams. So this Sunday, the tradition continues and we would go to a current favourite, Kwong Hup Cafe which houses over half a dozen stalls.<br />
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We would always reminisce about what Dad used to like to order and this morning we remember him and Mum ordered what he used to love, fish congee. It 1s also her favourite and she pronounced it the best by finishing the whole bowl. She said it had the freshest fish pieces, topped with you tiao, dried seaweed strips, and garnished with kien phang (fried shallots) and spring onions.<br />
I had the chicken laksa which was a good blast, my brother Gerard had kolo mee. All breakfast favourites, interspersed with the best popiah around with a luscious sweet plum dip of hoisin sauce. The popiah is made to order so freshness is guaranteed.<br />
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As there is a nonya kuih stall here too, there is an array of Peranakan-inspired snacks and kuihs on offer. Of course they reminded me of my earlier years growing up in Kuching where as a treat we would buy a kuih or two, and savour their absolute freshness. Today we had ham chin peng, chai kuih and bee pau bee, followed by chai tau kuih and yam cake.<br />
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We left our most favourite till last, the declectable kuih pai tee (top hats). This is a labour of love, seldom found in any of the major koptitiam food centres. A little fluted holder is made from a mould dipped in the batter mix. When deep fried, it comes loose from the mould. It is filled with a mix of bangkuang (jicama), julienned, carrot (julienned), shallots, shelled and deveined trump chopped into small pieces, shallots white pepper and dash of oyster sauce. This mixture is quickly stir fried and popped into the pie tee then garnished with chopped spring onions. I did request a non-prawn mix for mine. We had Teh C to go with our food extravaganza.<br />
Today Mum visited our uncle Father Peter. We ta pau for him kolo mee and char kway tiaw. When were arrive we sit around the mahjong table and start eating again. My brother had brought kong pia which Father Peter loves, since he grew up with this Foochow specialty from Sibu. I recently visited a kong pia maker 400km from the house. It's a Foochow version of the bagel, the cooking process is the same as the dough with a hole punched in the middle and stuck to the inside wall of a hot earthen oven. Best eaten while it's still warm, people (like Al Brown) have been making fillings for it - spicy minced pork or beef is most popular. My uncle had it with butter and a cup of green tea. One of the Aunties had made nori seaweed chips. It was irresistible.<br />
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Mum and Father Peter decided to go for a bit of shopping so I joined my other Uncle on a trip to retrieve some iron frames. It was hot hard work (for them) so before we unloaded, we stopped at King's Centre for lunch - 2 types of roast pork and duck and barbecued pork. The meats were perfectly roasted/barbecued. A rojak also appeared, a salad of bangkuang (jicama), raw sweet potato, pineapple and taupok, mixed with hay ko (prawn paste) and topped with crushed roasted peanuts. It looked very delicious, tempting even but I couldn't battle The Prawn Factor.<br />
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So I waited until we dropped off the goods and sat down for a cuppa and Korean moochi buns that was crispy on the outside, chewy and milky on the inside. This was another Sibu speciality, hand-delivered at the request of 2nd aunty.<br />
That was breakfast that morphed into lunch. I wonder what Vero is cooking for dinner.<br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Kwong Hup Cafe</b></span><span style="font-family: Gotham 7r, Helvetica Neue, Helvetica, Arial, sans-serif;"> (廣合茶餐室)</span><br />
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Jalan Tun Ahmad Zaidi Adruce (formerly Jalan Kereta Api)</div>
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93300 Kuching</div>
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Sarawak</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-506727207259731648.post-59623872048056304352013-09-11T17:50:00.001-07:002013-09-12T15:33:35.873-07:00Let’s go for ABC!<b><span style="font-family: Arial, Helvetica, sans-serif;">ABC</span></b> is Ais Batu Campur (Malay for shaved ice). It's the most famous Malaysian dessert. Not quite a sorbet but there is nothing else to compare it with. It's the top cooling treat we all grew up with and we respond without a second thought to the usual catchcry "Let's go for ABC!"<br />
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I'm waxing nostalgic again. Our eternal fondness of Shaved Iced desserts stem from our growing up in the tropics where afternoon temperatures reach 35℃. We had a Kopitiam nearby our house and we always hung out around there, buying lollies, sweet and sour preserved fruit and nibbles. We had to restrict ourselves to our most favorite item Kantong as our pocket money didn't stretch that far. Kantong is shaved ice clumped around a stick, with syrups added. You will have colourlful patches of orange, yellows, reds and greens. Sarsaparilla was my favourite flavour. Then the sweetest splash of all, a good dousing of atap sugar (palm sugar syrup). So you start sucking on the clumped ice shavings, leaving your favourite spots to last! Most times you'd end up like The Joker in Superman with red stains all around your mouth. A certain giveaway as to what you have been up to when you get home.<br />
You don't see much of Kantong anymore, nor the ice-cream sandwich slider-style in a heavenly soft, fresh and very slightly sweet bun. ABC has surpassed the humble kantong, more akin to the humble muffin being replaced by cupcakes buried in frou-frou toppings and accoutrements.<br />
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Chang Ling said Tang Cold Drink Centre served the the best ABC in Miri. She took Towkay Neo and I to the residential area of Pujut. Apart from ABC, you can order Cendol, Ice Kacang, Rojak (Malaysain prawn paste salad), Cucur, Keladi Ubi (yam fritter) or Udang Tauhu (shrimp tofu), Sotong Kangkong or just a stick or two of fish balls.<br />
You can say the ABC from Tangs are like soft, luscious Matterhorns, crowned with fruit and coloured agar agar and lovingly drizzled with evaporated milk or coconut cream/milk (santan) and rose syrup. The basic ABC is Ang Tau Cendol, sweet red bean and corn green starched noodles with pandan flavouring and palm sugar (gula melaka). Grass jelly (suan chow) is also a favourite ingredient. Then you move into the combinations of fruit: lychee, kiwifruit, soursop, strawberries, blackberries or raspberries, sadly none used fresh. You can also have Peanut Ice Kachang, crushed peanuts scattered on top of the shaved ice with sweet corn and red beans. If you are feeling adventurous, there's nothing to stop you from having a durian flavoured ABC with slices of banana.<br />
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The days of manually producing shaved iced over a shaving board (akin to razor blades) is over. You now position a block of ice in the ice machine and churn out shaved ice mechanically, like snow flakes falling onto the bowl of ABC mix below.<br />
Have to stop chatting and have the ABC before the shaved ice melts!<br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>TANG FOOD AND DRINKS CENTRE</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pujut 2C Jalan Berlian</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Miri </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sarawak</span>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-506727207259731648.post-56015340652220502332013-09-08T12:41:00.001-07:002013-11-12T02:02:18.688-08:00Fresh beginnings<br />
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<span style="font-size: large;"><span style="font-family: Trebuchet MS, sans-serif;"><b>IT TAKES</b></span> <span style="font-family: Arial, Helvetica, sans-serif;">a major change in </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">your life to make you determined </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">to change the surrounds of where </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">you live, to rid the ghosts of the past </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">and reminders of what you used to </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">think was important. Photographer </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Ken Downie</b> captured the changes, <b>Geraldine Johns</b> wrote about it and </span><b style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Your Home and Garden</span></b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> featured </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">it </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">in their latest issue, </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">out now.</span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-506727207259731648.post-66239051304823153492013-09-07T05:33:00.001-07:002013-10-29T14:11:44.839-07:00Vietnam comes to Surrey Crescent<span style="font-family: Arial, Helvetica, sans-serif;">VIETNAMESE FOOD CONNOISSEUR</span> Aunty Jenny spied on a new eatery Café Viet in Surrey Crescent, Grey Lynn and rang up from there. As the Warriors were performing under par even though their whole final 8 hopes were pinned on a win, I decided to pre-empt the disappointment and venture out to try a Vietnamese restaurant that might end the dearth of any Vietnamese restaurant of note. And what a better way than try the cuisine with a Vietnamese food expert.<br />
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Café Viet is a welcoming place. Chef Joni Hong Hoang said I looked familiar before I sat down. "Are you a film star?" she enquired. I was rather flummoxed and muttered that in my previous life, I could have claimed some vestiges of printed fame. Joni's mother Dap Nguyen has been brought in to assist in the kitchen. She does instill a sense of comfort and confidence that we will not be served pseudo-Vietnamese with lashings of nouc mam, as if that is a panacea for indifferent food that claims Vietnamese rite of cuisine.<br />
Hoang and her partner Darryn Bell started with an an empty shell with white walls. Their concept was to re-create an old Vietnamese alley with broken window, cheap advertisements on the wall and an overall rustic look. The look is achieved, best experienced in the evening when the warm lights lend a glow to the culinary delights that is to descend on the table.<br />
Aunty ordered 2 dishes. Bánh Xéo and Thịt Kho Hǭt Gà. I left the choices to Aunty as she knows best, but only on the proviso that prawns and beef be left out. The Bánh Xéo is a crisp Rice Flour Crepe with mung beans traditional from southern Vietnam, stuffed with braised pork, prawns, sprouts and fresh herbs, served with nuoc cham. Instead of prawns, chef substituted with seared tofu. And a lemon, garlic, chilli and salt dressing with a hint of sweet as a alternative to the dreaded fish sauce. I was well pleased. Even Aunty was impressed by this dipping sauce. Her only reservation, the crepe should have been crisper.<br />
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The Thịt Kho Hǭt Gà is caramelised pork hotpot, pork belly with free-range deep-fried boiled egg, served with crunchy sprout salad and steamed rice. The pork belly was perfectly cooked, and the texture fell away as you eat it. Only reservation was that it should have been rewarded with more kick in flavours as it was predominantly soya-based with the traditional sweetness.<br />
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The Café Viet Durian Ice-cream Sundae looked tempting but we had been well sated. You can also have the Café Viet coffee, served with condensed milk.<br />
Aunty was well pleased with her find. I can only concur with her. Lately only Café Hanoi has been serving Vietnamese food worth noting but it suffers from a lack of kick in their flavours. The new Mekong Baby is more fusion and has other Southeast Asian influences. Hansan disappoints with their bland approach to a vibrant cuisine, and the Vietnamese joints in Otahuhu like Samwoo and Vietnam Café has not moved on from the days when Vietnamese food meant pho, nuoc mam, bean sprouts and petite deep-fried spring rolls.<br />
Café Viet is promising. It's more homely Vietnamese, though the presentation is top notch. Tonight, there are a few family groups, a testament to it's approach to cooking. And it's a cuisine where you can add the accompaniments, be it in the fresh herbs and sauces that are nouc mam-based. We also noted some diners who just order a dish for themselves. All Asian cuisine should be shared dishes, if you have a table of 3, you can easily share 3 different dishes.<br />
We left Café Viet happy. But on the car radio, I learn the Warriors had lost their must-win match to the Dragons. Drat! But the All Blacks would end up beating the Pumas but it wasn't the trouncing that was expected.<br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>CAFÉ VIET</b></span><br />
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2 Surrey Crescent</div>
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Grey Lynn</div>
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Auckland</div>
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Ph: (09) 3788738</div>
Unknownnoreply@blogger.com2