March 2010
6 posts
tangerine eats has moved...
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Taste of Sydney 2010
Brazilian Fields, Centennial Park March 11-14 - tomorrow’s the last day so get down there! Book online or buy a ticket at the door
You know the feeling you get when you’ve eaten so much that it pains to walk? I’ve only ever felt this twice in my life - once after eating at the Crown Casino buffet in Melbourne and once again tonight at the highly anticipated food festival, Taste...
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Electrolux Cooking Class @ Fratelli Fresh,...
7 Danks St A free class on Italian cooking Call 02 9699 3161 on the third Tuesday of the month to book
Located on the trendy Danks St in Waterloo, this Fratelli Fresh fresh market is set up in a naturally lit warehouse space, exuding a rustic, minimalist and modern vibe. The focus is the food: fresh produce that’s in season. Here you’ll find your basic fruit, veg and meat...
tangerine eats...
…is getting better.
I’ve been sick at home the last few days and I’ve used my time wisely by writing out the recipes for some of my previous posts. Have a look around the blog and check out the newly added NOMs.
Don’t worry, it’s just a cold and bronchitis. I was bedridden delirious for a few days and for a while I lost my sense of smell (it ran away with my...
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Olive bread
Who doesn’t love a beautiful, warm piece of fresh bread? If you’ve ever made your own bread, or have bought bread from Brasserie Bread, you’d know that store-bought sliced bread does not come close at all to a fresh loaf made with love. This olive bread with potato slices and fresh rosemary on top is a taste sensation. A crispy potato crust, melt-in-your-mouth soft and fluffy...
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Beer & Beef Masterclass, MUMU Grill
70-76 Alexander St, Crows Nest Classes are run bi-monthly, check here for dates Call 02 9460 6877 to book
They say good things come in threes. Well MUMU Grill has pared it down to two in a neat little package: for $85, chef and owner of MUMU Grill, Craig Macindoe, teaches you everything you need to know about beef and Dan the (self-proclaimed) Beer Snob gives you the low-down on...
February 2010
15 posts
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Roasted lamb rack
This roasted lamb rack is cooked with Jamie Oliver’s homemade barbecue sauce (from his Jamie At Home series) slowly in the oven and served with potato chips and guacamole.
I bought this beautiful rack of lamb from the butcher this morning (smaller racks, around 4 cutlets, are usually readily available at butchers). I love this cut for its tenderness and its outer layer of fat that seals...
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Pastabella, Glebe
89 Glebe Point Rd Italian restaurant Call 02 9566 4488 for bookings
Known to locals for the best homemade pasta and a passion for fresh ingredients, Pastabella is an intimate corner of Glebe with a lovely candlelit courtyard out back. My friend Nini and I had a girl-date here tonight and I was very taken with the place. Simplicity and freshness are key to its menu, with all pasta made...
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African Food Safari: Mahindi Ya Naz
Translating to mean ‘corn in coconut sauce’, this Swahili Coast dish is made of up three parts: mahamri, a deep-fried coconut and cardamom bread; corn slowly cooked in coconut milk, onion, tomato puree and turmeric; and suqaar, a stir-fry of lamb, onion, capsicum and tomato puree.
The first thing I noticed while looking at this recipe is that it’s easy on the spices and...
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In search of exotic spices
This month I am going to cook everything in the Africa chapter of the Food Safari book. As it is my objective to learn everything I can about the food I cook and eat and the food of other cultures, I find African cuisine incredibly interesting and exciting. Copious amounts of onion are cooked slowly, without oil, for up to an hour to start off the long cooking processes to soups and meat stews;...
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Holy Basil, Canley Heights
233A Canley Vale Rd Laos & Thai restaurant 02 9727 7585
I don’t venture out West in Sydney too often, so when I planned a trip to an African grocery store in Fairfield, I was set on making the most of it. Tom Mai excitedly suggested a Thai place he loved: “Are you ready for the best Thai of your life?” Can’t say I wasn’t told. Holy Basil is caught...
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Ridiculously rich chocolate mousse cake
I received this set of Simple Essentials cookbooks by Donna Hay for my birthday last year (thanks Barb!). When every recipe in this chocolate edition is absolutely drool-worthy, there’s only one thing to do: combine 3 of them to create a monster of a cake! With almost one kilo of chocolate and half a kilo of butter in it, this is by far the most indulgent cake I’ve ever had.
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Garfish, Kirribilli
1/21 Broughton St Seafood restaurant 02 9922 4322 (No reservations for after 6:30pm)
As a very thoughtful gesture, my boyfriend Dan made a reservation at Garfish Kirribilli for Valentine’s Day. That made the day exciting for two reasons - I got to put on a nice dress and visit a restaurant whose objective is to serve ‘the freshest fish available’. Even after a little...
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Balsamic glazed chicken and bacon with roasted...
As promised, here is the recipe for my balsamic glazed chicken and bacon, roasted beetroot and warm garlic and leek dressing. It’s a simple and dynamite combo - not to mention a vibrant celebration of what’s in season.
You’ll need:
2-3 medium beetroot bulbs 6 cloves garlic 150g thick rindless bacon 2 chicken thighs 2 tablespoons balsamic vinegar 2 teaspoons sugar 1 leek...
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The Deck, Milsons Point
1 Olympic Drive Mediterranean cuisine Book online or call 02 9033 7670
Just a few steps away from the Harbour Bridge, The Deck is located on the waterfront and quite fittingly serves modern mediterranean cuisine. With its trendy interior, minimalist and chic booths and ambient lighting, this place is great for an elegant and understated dining experience. I would suggest going on a...
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Marshmallow and fig jam slice
This was inspired by my newfound love for figs and a tip-off from my friend Tom Mai that Rockpool is doing passionfruit-flavoured marshmallows in cocktails (definitely on my to-try list!). A layer of biscuit, a layer of fig jam and a layer of marshmallow (melted in a double boiler) combined with passionfruit pulp. Yum! Tom Mai had doubts about this experiment but I’m having the last laugh...
January 2010
9 posts
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How to lose a day in the kitchen
It’s been one of those days where I’ve spent the whole morning and afternoon thinking about and making food. I can spend hours in a fresh food market and be fascinated by the wonderful colours and shapes. My favourite part is ripping apart herb leaves and smelling and tasting them (while no one’s looking, of course).
These holidays I’ve been putting more thought...
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Pan-fried salmon
As much as I love poached salmon in restaurants with fancy creamy sauces, my favourite way to eat salmon is with fresh herbs and crispy skin. Don’t be afraid to buy salmon with the skin on, even if it means having to scale it yourself. After that messy affair, you’ve truly earned that delicious fillet of fish.
You’ll need:
Salmon, preferably tail portion Spring onion...
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Chocolate mousse trifle
When I think Summer, I think pastel sundresses, straw hats and fun-shaped popsicles. However, since chocolate cravings transcend seasons and I love the way the blood pink of cooked strawberries looks under the sun, this chocolate mousse and strawberry trifle is a fitting way to kick off this blog on a fine Summer’s day. It is so simple to make and so, so delicious.
You’ll need:
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I am going to write it as simply as Defoe did the...
When I was 11 I cooked on my own for the first time. I thought to heat oil in a covered saucepan on a high heat. When I lifted the lid 10 minutes later, a burst of flames and smoke flew up in my face. While I like to believe my technique has vastly improved, I’m still learning. That’s what’s great about cooking: food is a generative source of interesting textures and flavour and...