Malaysia '10 part 1
All holiday posts must begin with the classic shot of the sky + wing of […]
All holiday posts must begin with the classic shot of the sky + wing of the plane right? The boy and I went on our quasi honeymoon to Malaysia in March and by quasi honeymoon i mean it was a family shindig and we went to see all the rellies who couldn’t make it to Sydney for our wedding and to have another banquet dinner woohoo! i didn’t take too many photos cos i was too busy shopping and eating haha and i know there will be an influx of malaysian posts soon so ill keep it short and sweet i promise.
Lunch time ooh look plane food! Oh how i <3 MAS! The food is actually tasty and i love the block of chocolate they sneak in along with the cheese and crackers. The hot meal was chicken covered in a creamy sauce with a surprisingly light and fluffy mash though nothing could have saved the beans. i have issues with couscous so that compartment was avoided. And i miss the small cans of soft drink. No way in hell i want to drink a whole can of soft drink if im sitting in the middle of the row.
The boy chose the lamb curry and licked the plate clean. No, not literally.
Scored a ginormous block of Weiss mango icecream for dessert. Seriously man what’s with the crazy portions- is it just me but i don’t like eating or drinking too much on a plane. i hate the toilets on planes probably because i have issues with small enclosed spaces hmm
Afternoon snack of a chicken and mayo roll and a Carman’s museli bar.
Teehee low battery. Recharge chocolatesuze!
Battle Royale Food Blogger Style
Battle Royale Food Blogger Style. 2 groups- savoury and desserts. The catch? Savoury ppl had to use a fruit in their dish and the dessert ppl had to use a vegetable.
Once upon a time in a land far away there lived a group of people united in their love for food and of taking photos. With Billy, E and Linda at the helm, a group of food bloggers were split into 2 groups- savoury and desserts. The catch? Savoury ppl had to use a fruit in their dish and the dessert ppl had to use a vegetable.
We were designated 15min time limits in the kitchen for those who needed to reheat and/or cook
Billy writing names and order of our dishes for the night
Minh: Pumpkin soup with port melon and vanilla creme fraiche
Richard: Melon Triplets Salmon Tartare
E: twice-cooked orange salt rub pork belly with toffee-crisp crackling, caramelised cherry and brandy glaze, potato and apple mash with smoked bacon and savoy cabbage with smoky bacon.
Simon: Korean fried chicken – twice fried chicken thigh pieces with a pineapple chili sauce
Helen: pork ribs marinated in lychee and soy served with lychee and green olives.
And then there was a pause as we realised we had blown thru 5 savoury dishes within 1 hour. (Edit: i drink Mother because i LIKE it im not pimping it for $$$!)
Dessert time! Da bloggers went a lil crazy and plates were laid out awaiting conga line plating! Haha dessert overload!
Steph: a trio of beetroot – Chocolate & beetroot macaron, beetroot chocolate brownie with beetroot ice cream and a beetroot lollipop with fizzy sherbert powder
Karen: tasting plate of rhubarb – rhubarb financier, Rhubarb mousse gateau, lemon shortbread with rhubarb jam and rhubarb crumble.
Billy: eggplant chocolate tart with candied carrot, purple carrot ice cream with citrus peels and roasted almond
Linda: Caramalised onion panacotta w/ burnt butter ice cream & olive macaron
Shez: Fennel flan with fennel cream with beetroot sorbet and fennel and fennel brandy snap. (Thanks for the photo Richard)
MAH Rainbow Vegie Layer Cake! So i kinda didn’t plan ahead but knew i wanted something colourful, being all natural and not using food colouring. Finally decided on making 3 cakes, recipes via the links: Beetroot & chocolate, Carrot (minus the walnuts), and Spinach cake. I covered the cake in cream cheese frosting because i figured cream cheese frosting should be able to save a 3 layer vegetable cake… i was trying my hardest to keep the icing crumb-free but failing miserably so i was like meh screw it and chucked some edge pieces of each cake into the blender and covered the cake in crumbs hoho hello furry cake!
Innards shot! i LOVED how vivid the green in the spinach cake was! Though not so much the smell when it was baking… it really did smell like i was baking a vegetable cake! The beetroot and chocolate cake was ok though not something i’d make again unless i quadrupled the amount of chocolate used. The carrot cake was carrot cake. i managed to lose my grater so ended up chopping the carrots haha awesomesauce
Carnage! Twas an awesome night with super sugar overload and the geekiness of mini lan party haha thanks so much to E for hosting and to Billy and Linda for organising!
oh gawd so tired. crazy weekend of drinks, cook offs, bridesmaid dress fitting, super early […]
oh gawd so tired. crazy weekend of drinks, cook offs, bridesmaid dress fitting, super early ninja stalkages and of course the eats. 2moro marks The Biscuit Tree’s 3rd birthday! Hip hip hooray! Proper post on Wed i promise!
Be Natural Trail Bars Giveaway
i received some Be Natural Trail Bars from Darcie at Zing PR (ZOMG Chocolatesuze accepted […]
i received some Be Natural Trail Bars from Darcie at Zing PR (ZOMG Chocolatesuze accepted free samples, what a sell out $$$$ damn you P.L!) The bars are a blend of currants, cranberries and strawberries, combined with the natural goodness of wholegrains. They have no artificial colours, flavours or preservatives and are tasty enough for this junk food queen though the nutritionist in me raised an eyebrow at the amount of sugar hoho
Anywhos Chocolatesuze is giving 5 readers a box of Be Natural Trail Bars to have a munch on. All you have to do is leave a comment on this post on what your favourite berry is- Cranberries? Strawberries? Blueberries? The competition is only open to Australian residents. You can enter once each day but please leave a valid email address. Winners will be selected using Random.org Competition closes Monday 3rd May 2010 at 9am, winners will be notified by email.
Park Hyatt Chardonnay Dinner and bringing your manners to the table
It’s a nice feeling to be invited to events as a blogger. We don’t pretend […]
It’s a nice feeling to be invited to events as a blogger. We don’t pretend to be all knowing food critics and eagerly look forward to expanding our knowledge of chardonnays and enjoying a degustation dinner thanks to the lovely Tasmanian winemaker Anna Pooley and Raje at the Park Hyatt Sydney.
Upon entering the room we are greeted with flutes of Seppelt Salinger Pinot Noir Chardonnay 2006 and a beautifully decorated table fills the Ocean Harbour room.
The view from our private room is amazing. Unfortunately there were people in attendance touted as “an expert in all things stylish and trendy” whose manners were so appalling it filled me with complete rage as they muttered condescendingly to their fellow highly coiffed dinner companion about how print media is more reliable than blogs. If you want to bitch about our incompetence and inexperience maybe do it when we’re not sitting directly in front of you!
Oh and tweeting “All those DSLR‘S don’t exactly make for polite dinner conversation”? we were invited to this dinner with the intention of taking photos of the food and the wines, we didn’t use flash and we didn’t move around in our seats or disturb the whole restaurant. We were well dressed, well mannered and interested in learning about chardonnay but the taint of your rudeness hidden poorly behind your plastic smiles and your sideways glances was more than enough to sour the experience and make us want to hide behind our cameras. We were definitely not going to make an effort to speak with you after learning your true thoughts about us.
The Ninja is much more eloquent than I, with a writing talent that belies his age: “we are people too, who recognise that not everyone will share the same opinion, that not everyone will like what another person does – no matter how allegedly well-cultured or authoritative they may be. Our taste-buds are just like yours or any others’: fickle, tempestuous and utterly unique.
Argh! Seriously is there not enough room for the both of us, print media? Anywhos. Enough with the rage for now. Oh look here’s some bread!
Local cow’s milk burrata with vine ripened tomato and Lakelands olive oil. The cheese of my dreams! Have you ever seen a photo of something and known instantly that you will love it? i first saw the wonder that is burrata here and ever since then the pouch of cheesey goodness has eluded me. Until now. The burrata appeared in all its glory- a glistening mozzarella bauble filled with a river of glorious creamy mozzarella. Oh gawd.
The lovely Anna was soft spoken but very passionate when describing what was involved when making the chardonnays. She explained that she had picked the wines for the evening and the Executive Chef, Andrew McKeehad had created a menu around them.
Lightly grilled tuna with green beans, olives and crisp potato served with a Rosemount Diamond Label Unoaked Chardonnay 2009. Whilst beautifully plated unfortch the tuna wasn’t sashimi grade and the crispy potato threads was at odds with the slightly grainy fish. Its saving grace was the perfectly cooked quartered quails egg which was saved till the end. This chardonnay was my favourite of the night- light, fruity and very smooth
Toasted fregola cooked as a risotto with Australian scallops and puffed pork
served with a Rosemount Show Reserve Robe ‘Cool Climate’ Chardonnay 2009. The frogola pasta grains fall a tad short for me, personally because i love risotto with a bit of a bite to the grains. The scallop slices were perfect but the ‘puffed pork’ was more like pork floss? i had hoped for pork crackle bits hehe
Barramundi fillet with poached leeks, celery and smoked oyster emulsion
served with Heemskerk Coal River Valley Chardonnay 2008. The barra is fall apart tender with an earth shattering layer of crisp skin
Slow roasted lamb saddle with lemon potato and spring vegetables. The portion size of the rosy pink slabs of lamb is enough to push me over the edge and i end up sharing my lamb so i can fit in dessert
Vanilla creme brulee with rosemary sorbet. i loved the presentation of the unmoulded creme brulee but was saddened to find no crisp blow-torched sugary layer to dig into. Also i would have preferred that quenelle of rosemary sorbet to be on the side, or, as a trio of sorbets as there was just a bit too many flavours happening with the macerated strawberries fighting for attention.
Shards of an almost gingerbread-like wafer style biscuits are studded with dark chocolate chips and macadamia nuts and demolished immediately. The night draws to a close and the food bloggers rise as one, immediately gravitating to each other. We are family. And we will rage together.
Chocolatesuze attended the chardonnay dinner as a guest of the Park Hyatt Sydney and Hausmann Communications