That was 2020.
Well, it’s that time again for the 2020 recap. The year started with devastating bushfires and then COVID-19 started to spread like out of a horror movie. I was lucky enough to still keep my job but at reduced hours and was grateful that my team and my friends were able to communicate with each other thru the lockdown months.
There was a lot of tv watched, from the ridiculousness that was Tiger King to the nostalgia of Kobra Kai, and finally getting into super addictive K dramas- Crash Landing On You and The King Eternal Monarch were my faves. Surprisingly Masterchef was a big hit this year, the new judges were a breath of fresh air to the same ol same ol format over the years and it was fun screaming at the tv again.
I caved and bought a Nintendo Switch about a month into lockdown and then didn’t sleep after getting Animal Crossing. I obsessed over turnip prices and collecting all the fish and insects for my museum before switching over to Pokémon Sword and catching all the Pokémon (gotta catch em all!)
Nimbus, our pile of fluff and pure doggo happiness finally joined the fam after being on a wait list since 2018! She’s so incredibly smart and will do anything for chicken. She has grown so fast, from being a shoe stealing, sock chewing fiend to a joyful, bouncing blur that wants pats from everyone.
Random hobby wise, many puzzles were completed, notably a 1000 piece rainbow though of course, I ceebs framing. I learnt how to make paracord bracelets and made quite a few cheese platters over on @helloisitbrie and while I’m still very much a noob I’ve enjoyed learning and arranging and making them all pretty.
Joined TikTok and felt so old but can’t stop won’t stop haha and while I didn’t bake any sourdough I did make a heck of a lot of biscoff cheesecakes, cheesy shin ramen and grilled cheese toasties. And dino chicken nuggies.
While eating out was cut down a lot this year, highlight of the year was the set menu at @chaco_bar, the chawanmushi was sublime and the yakitori just fantastic and special mention to the cloud-like soufflé pancakes from @gram_pancakes_australia
I hope everyone has a safe and delicious new year, here’s to 2021!
Kowloon Cafe in Haymarket is serving up Hong Kong cha chaan teng favourites from the classic bolo bao pineapple buns with a slab of butter to super soul comforting curry brisket noodles.
When Kowloon Café opened in Chinatown last year I was so excited to devour all my fave Hong Kong cha chaan teng eats since damn Covid19 means no travel for the immediate future >.< The restaurant fit out is awesome with vintage thermos on every table, diner style booths and a menu that is split into snacks and larger meals.
The Crispy butter pineapple bread ($6.80) is a sight for sore eyes! The fluffy bolo bao bun with the signature crackly pineapple looking glazed top is sliced in half, lightly toasted and sandwiched back together with a fat square of butter in the centre.
The bun is perfect with super fluffy innards although the butter does have a slight margarine-y mouth feel but all in all it’s a great snack.
Anyone that knows me knows about my love for eggs so I had to give the Super thick scrambled egg sandwich ($8.80) a try and it did not disappoint. Soft white bread gently holds a giant pillow of scrambled eggs (more folded than scrambled), this is not a sandwich of textures but a sandwich of pure happiness.
And because I wanted more eggs, we ordered the Scrambled egg with a lot of shallot rice with prawns ($15.80), their wording not mine lol. The eggs were again more folded than scrambled but were perfectly silky. The shallot oil was crazy addictive and the giant prawns fresh and juicy.
The Cheese and beef tenderloin mix instant noodle ($15.80) is the very definition of comfort food, the beef is oh so tender with lil fat nubbins. And not gonna lie but I love me some instant noodles and the slightly sweet but rich curry just made for the perfect food on a rainy day. I would’ve loved grated cheese for higher melty factor instead of the parmesan cheese but it was still appreciated because I will accept all gifts of cheese.
Shop 7A-9A 421-429, Sussex St,
Matsusaka Backstreet, Haymarket is a Japanese yakiniku bbq joint with the best value all you can eat buffet.
I’m the first to admit I’m super susceptible to advertising. An ad for a new chip product will flash by and I’ll instantly want to seek it out and try so it goes without saying that Instagram is basically one continuous advertisement for all the restaurants I now have to eat at and then I saw a post from new Japanese yakiniku joint Matsusaka Backstreet with a pic of juicy wagyu and a caption reading “sketchy entrance go up the seedy staircase” hahahaha
I love buffets and the asian in me of course tries to get my moneys worth. Matsusaka have 3 menus to choose from- the Standard Buffet ($49.80) has 65 offerings, the Matsusaka Buffet ($59.80) is the same as the Standard with the addition of sashimi and ramen, but it’s the Premium Buffet ($69.80) we’re after which has 95 dishes including 4 kinds of wagyu cuts, premium ox tongue and thick cut beef rib.
Dipping sauces and a taster plate arrive first with an array of their choice cuts, complete with labels so you know what you’re eating and can reorder on the touchpad.
They have a lot of deals on their Instagram with discounts or specials cuts and we managed to get this super thick ox tongue one week!
And then it’s up to you to cook your meat to your preferred doneness!
Look at all that marbling <3
The smell of meat sizzling is so incredible
I highly recommend scrolling to the bbq vegetable tab and ordering a lil foil tray with corn and butter, and also the grated cheese and then combine for cheesy goodness!
Level 1/90 Hay St,
Super easy no bake Lotus Biscoff cheesecake with a buttery Biscoff biscuit base, creamy Biscoff cheesecake filling and a Biscoff drizzle.
So blame the rona but I’ve been on Tiktok a lot and the obsession with the Lotus Biscoff biscuits had me frantically scouring the shelves of all the supermarkets in the area to get my hands on the crazily addictive biscuits to make the cheesecake of my dreams. And it was so worth it! Look at this beauty! Buttery Biscoff biscuit base, creamy Biscoff cheesecake layer and pure Biscoff spread glaze on top! I tweaked this recipe a bit and it’s definitely a winner.
FOR THE CRUST:
1 packet of Lotus Biscoff cookies (235g), save 2 for decorating. Obvs I used heaps more for decorating so you might want to buy 2 packets
85g salted butter, melted
FOR THE FILLING:
1 cup (237ml) thickened cream
350g cream cheese, at room temperature
3/4cup (195g) Lotus Biscoff spread
2/3 cups (75g) icing sugar
FOR THE TOPPING:
The remaining 205g of the Lotus Biscoff spread jar (dear Future Suze, you like lots of glaze use more)
TO MAKE THE CRUST:
1. Line the bottom of a 9 or 10-inch springform pan with a parchment paper round. Using a food processor, pulse the Lotus Biscoff cookies into fine crumbs.
2. Stir in the melted butter until evenly combined. Measure out 1/4 cup (50g) of the mixture and refrigerate until ready to use for garnish.
3. Evenly spread the remaining crumb mixture to the pan and press down with a flat-bottomed drinking glass or spoon.
4. If you want a hard, crispy base, bake for 8mins at 325F/160C and then cool in freezer while making the filling.
TO MAKE THE FILLING:
1. Beat the thickened cream until stiff peaks form. Transfer to another bowl and keep chilled in the fridge.
2. In the same mixer bowl (no need to wash), beat together the cream cheese, Lotus Biscoff spread and icing sugar until well combined and very smooth with no lumps.
3. Using a rubber spatula, dollop a spoonful of the whipped cream and stir into mixture to loosen it up. Then fold in the rest of the cream, until uniform in color and no white streaks remain.
4. Scrape the filling to the cooled cookie crust and spread into an even layer. Cover with plastic wrap and refrigerate until set, 5 to 6 hours or overnight.
1. Place the remaining Lotus Biscoff spread in a microwave-safe bowl, and heat in the microwave until very fluid and melted, about 30 seconds. Don’t microwave in the jar!! Also sidenote for future Suze: add more!
2. Pour the spread all over the surface, quickly spreading it out into a smooth, even layer before the mixture cools.
3. Sprinkle the sides of the cake with the reserved cookie crumb mixture.
4. Remove from springform pan, decorate with whole biscuits and serve!
It’s so beautiful
For neat slices, dip a sharp knife in hot water, wipe it dry, then slice. Repeat, wiping the knife clean between each slice.
I love lemon curd, I just can’t get enough of the zingy, buttery spread! This super easy lemon curd recipe has only 5 ingredients and takes less than 15mins to whip up.
I love lemon curd, I just can’t get enough of the zingy, buttery spread! Normally I’m much too lazy to make my own and will happily buy jars of the stuff from the local markets. But thanks to iso boredom and a surplus of lemons, my lemon curd dreams have been appeased. I used this recipe.
4 large egg yolks
2/3 cup (134g) granulated sugar
1 Tb lemon zest (about 2 lemons)
1/3 cup fresh lemon juice (about 2 lemons)
6 Tablespoons (86g) salted butter, cubed
First zest 2 lemons and juice 2 lemons.
Fill the bottom pot of your double boiler with 1-2 inches of water. I don’t have a proper double boiler but I do have a small saucepan that sits about mid way in a larger saucepan and filled the larger saucepan with enough water that just touches the bottom of the smaller saucepan and set on high heat. Once the water begins to boil, reduce to low heat and keep the water at a simmer.
Place egg yolks, granulated sugar, lemon zest and lemon juice into the top pot of your double boiler. Using a silicone whisk, whisk until completely combined, then continue to whisk until the mixture becomes thick, about 10 minutes.
Remove pot from heat. Add the chopped butter and whisk until melted and combined. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd to prevent a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed. Refrigerate the curd for up to about 10 days.