Sydney Markets launch of 2016 Fresh Awards

I dream of owning a farm one day, or an orchard even.   A dream my husband doesn't share with me.  I don't know where this fascination with farm living came from.  Not that I grew up in one. My parents did purchase a farming land a couple of years before but it wasn't a proper farm. While we had 500 mandarin and 300 mango trees in this farm, I never really got to spend time there.  My parents also cared for chickens and goats and 1 or 2 cows at a time.  There was even a time when we had corn planted in parts of the land.   Working in the city, having a family of my own, it was a rare occasion that a trip home was made - usually limited to holidays and birthdays.  On this rare occasions, we would go back to the city with a car full of fresh produce.  Only spent 2 or 3 days,  I never much fancied the existence of this land at the time.  I never much cared for the idea that my parents were growing their own produce, that they were living sustainably.  A few years on, the farm was sold and my parents moved to a modest house just near the town.  It was when the farm was gone that I felt some bitter resentment over the fact that we don't have it anymore. Somehow, I didn't realize the farm brought us joy.  There's a different kind of joy when you grow the produce.  To get your hands dirty and toil, and harvest when its time. 

Now living in the greater Sydney metropolitan area, we have a small raised garden bed at the back of our rental home growing our own chillies, herbs, raspberries and a calamansi plant. I still dream of owning a farm somewhere in the south of NSW.  Maybe in Mudgee.  Maybe in Orange.  Maybe one day.  With cows, chickens and ducks and some acres of fruit bearing trees, a white modest house with wrapped around porch and small swing in the front, a vintage kitchen with modern equipment where I can cook and bake to my hearts' content.   In my 40s, I can still dream right?

Now back to the Fresh Awards - a long running awards program organized by the Sydney Markets which recognizes and celebrates "excellence in fresh fruits, vegetables, and flower retailing and growing.  Last week, I'm so grateful to have been invited to the launch of the 2016 Fresh Awards which showcased a banquet of amazing fresh produce prepared by Chef Matt Kemp, and attended by producers, growers, florists and selected media.  The launch introduced new categories, including an award for bloggers "to recognize the contribution of the blogging community in drawing attention to, and encouraging support of independent fresh produce and flower retailers. "

Sydney Markets Retail Support Manager, Sue Dodd says, "we have had great success with each of the awards over the last 13 years. Through them, we have been able to shine a light on the efforts and achievements of retailers and growers, but this next evolution gives us the opportunity to bring all those achievements together and really turn it into a celebration of our industry."

With this in mind, I think it is fate that I have been invited to be a part of this launch.  As I have been amiss with blogging and writing lately, the idea of showcasing my local green grocer for a blog post has got me excited.  Maybe its far from my dream of owning that farm.  But its close enough.  Not to mention it would be fantastic to be win that prize too!      


The new logo of the Fresh Awards showcases people and the celebration of produce. 

* all photos taken with my iPhone 6

Pilyo Sydney - Pop Up Afternoon Delight

Last weekend, I went down memory lane on an afternoon degustation of classic Filipino dishes I miss from home. To be honest, it was like physically whirling back into select moments of my life and waking up with a sweet (and savoury) bite into reality.  You know that movie effect, when the actor looks like he’s rapidly floating backwards and the screen looks like everything comes to a slow motion?  Yep, that bit.  It was fabulous! It was cheeky!

If you haven’t heard, this new cheeky Filipino degustation popping up in the North Shore area since early this year is PILYO (or cheeky in the English parlance).  PILYO has been challenging your traditional Filipino dish with its own cheeky twist.  PILYO’s concept is “putting the bold and saucy into Grandma’s cooking using a playful approach whilst paying tribute to traditional flavours.”

The crew behind this modern take on the Filipino cuisine are Chefs Inigo Castillo and Morris Baco, both experienced chefs in Sydney who work passionately in an effort to bring Filipino food into Sydney’s mainstream food map and Chrissie Ablaza-Castillo, who handles the management and social marketing side of the brand.

 “I think Australians will be very surprised that our cuisine is an amalgamation of Asian, American, Latino-American, and Spanish flavours, ingredients, and methods of cooking,” says Spanish-Filipino Chef and Co-Owner Inigo Castillo. “This makes our food familiar and unique at the same time. For example, it’s interesting to have a Philippine-ised chorizo with an Indian style achar, which is what we Filipinos know as longganisa at atsara. And this is something we as Filipinos should know and be proud of. Our influences come from the four corners of the globe.”

PILYO is not new to the food scene in Sydney.  Operating the Purple Yam Cafe umbrella at the Cammeray Golf Club, co-owner Chrissie Ablaza-Castillo says, “We thought it’s about time we share a little bit of our heritage, so PILYO is here!

“As Filipinos, we are proud of our cuisine and are very particular about food. It is not uncommon for a Filipino to quip ‘di ganyan adobo ng lola ko! (that’s not like my grandmother’s adobo!)’, says Chef and Co-Owner Morris Baco. “We respect these recipes that are part of our tradition but at the same time we apply cooking techniques that make the dish, including its presentation, current.”

With two successful pop-up dinners, the team introduced a stand up afternoon weekend pop-up event showcasing delightful classics “merienda” (afternoon fare) presented in modern proportions which appealed to all the senses. 

The batchoy tonkatsu was just as close to the classic “batchoy” one might partake from any eatery from back home.  It was as traditional as it gets, with handmade noodles, chicken strips, a soft boiled quail egg, drowning in pork bone broth with lots of depth. Topped with pork crackling crumble and lots of garlic, this soup swept me off my feet!  

Batchoy Tonkatsu

The naked lumpiang betel leaf was two bites of heaven.  We needed more!  The classic lumpia of prawn and pork crepe with crushed peanuts was lifted up a notch with puffed rice, powdered seaweed and peanut sauce, wrapped in fresh betel leaves.   

 Atsara (pickled papaya/carrots) which is a Filipino style chutney balanced the flavours of the Lechon Kawali Bao – an open sandwich of steamed bun and crispy pork belly.   

Naked lumpia in betel leaf and Lechon kawali bao

Chorizo de Pilyo with coleslaw, cream cheese and mango-sultana chutney was one of the highlights, served with a piece of fried cassava – which I loved! 

Add caption

The empanada made of sweet and savoury beef, tomato, green olives and sultanas with a piece of fried plantain and a vinegar sauce served in a pipette got everyone at our table giddy.  A playful take on serving sauces!

Empanada ni Lolo O

Empanada ni Lola O

The big finish was a Filipino classic sweet brioche (ensaymada) filled with coconut jam, with three cheese ice cream and a parmesan crisp.  The ice cream was sweet, salty and creamy!  It was divine!  I actually wanted more!

Ensaymada with coconut jam filling and three cheese icea cream with a parmesan crisp.  Sweet, salty and everything nice!

The queue to get some of that ice cream!

You scream. I scream.  We all scream for ice cream!

 

The portions were perfect – not too small, not too big, presented in a style that paid homage to the Filipino heritage of simple and traditional.  Classic Filipino dishes with a modern take.  Now that’s cheeky! 

For more information on PILYO SYDNEY events, you can follow them on Instagram and Facebook.

Disclaimer:  The writer was invited to attend the afternoon stand up event as a guest.  The post is written based on the writer’s experience.

Dilmah takes tea to the plate

Photo provided by Horizon Communications Group

It started in 2007 in Colombo Sri Lanka, with the goal of “putting tea back to high tea”, the Dilmah Real High Tea challenge initially included consumers to partake in the challenge when it was brought to Australia in 2011.

Now on its 5^th year in Australia, the challenge now involves other countries: New Zealand, Macau, Thailand, UAE, Malaysia, and Hong Kong.  The 2014 challenge was opened to professional culinary teams to prepare and craft their own recipe in one or more of four categories, where each recipe must include a Dilmah tea in it.

The high profile judges included German born ACF Black Hat Chef Bernd Uber, Australian celebrity chef Peter Kuruvita, Dilmah’s own tea master Dilhan Fernando - son of Dilmah founder Merrill Fernando. 

Dilhan Fernando said it’s all about “taking tea to the plate”.  He mentioned that each year, the creativity is astounding and it is amazing to be around such a passionate teams and culinary artists.   Dilhan is the son of Dilmah founder and is the Director of the Dilmah School of Tea – the first international school of tea with sessions in Colombo Sri Lanka in partnership with the Institute Paul Bocuse in Ecully, France.    Aside from the family’s passion behind the Dilmah brand and tea, they are also passionate about environmental conservation and are involved in humanitarian projects in Sri Lanka. 

This year’s overall winner from Australia is Geoff Laws and Shaun Thompson of Qantas Lounge by Pullman, who will compete in Sri Lanka in 2015 against the world’s best culinary tea masters for the chance to be crowned Global Real High TeaChallenge champions.

Dilmah founder Mr. Merrill Fernando is excited at the progress tea has made in the culinary world.  He said, “tea is really much more that what initially meets the eye – not only is it soothing to drink, both hot and cold, but is also the most versatile herb to be used in the kitchen.  I am proud of the winners, their gastronomic ingenuity and their true respect of tea and the high tea tradition."

For more information about the Real High Tea Challenge and photos of the winners, please visit www.realhightea.dilmahtea.com

Photos were here are of "tea masterchef" winner - Bloodwood Restaurant Newtown.

Photo courtesy of Horizon Communications Group

Photo courtesy of Horizon Communications Group

Photo courtesy of Horizon Communications Group

Photo courtesy of Horizon Communications Group

Disclaimer: The writer attended this event as a guest invited by Horizon Communications Group. 

Peanut butter choc-chip cookie dough bites

"Think what a better world it would be if we all, the whole world, had cookies and milk at about 3 o'clock in the afternoon and then lay down on our blankets for a nap." - Barbara Jordan

That would be a great idea, right?  I mean imagine, the whole world - politicians, world leaders, miners, teachers... everyone, would actually sit down at 3 o'clock in the afternoon, have some cookies and milk and take a nap!  Imagine what it would be like!  It would be WOW!  There's be some giggling, and laughing and for a few minutes each day, there'd be harmony and peace.  Really!  

I've read about that quote by American politician and leader of the Civics Rights Movement Barbara Charline Jordan in the book by one of my favourite authors Robert Fulghum in his book All I Really Need to Know I Learned in Kindergarten. It's one of those staright-forward-simple books that inspires and makes you laugh and think a little.  I've quoted this book many times in previous posts, including this here.   And writing this post, I am once again drawn back to it.  If you haven't had the chance to read it, go get yourself a copy and read on!  I promise you, you'll sit back and smile at every page.

Now back to the order of things.  This month's theme at the Sweet Adventures Blog Hop is hosted by the lovely Nic from Dining with a Stud.  She's come up with a real challenge of sweets without heat. Check out her raw chocolate ganache tart - with a surprise ingredient!   The pictures are so drool-worthy!

Initially I thought there's no way I can make anything sweet without heat - but then I remembered when cookie doughs became a hit a few years back.  Maybe an onset from Ben & Jerry's ice cream flavour combinations.  Who knows.   But I first saw them from Joy the Baker , bookmarked and never really got the chance to try.  Recently though, I've been back on the Pinterest arena and once again hooked on pinning and browsing, with lots of hours wasted (?) bookmarking and planning stuff to do.  And so this post is inspired by a Pinterest-find from the Disney Family.com site - cookie dough bites.  

To make these peanut-butter-chocolate-chip-cookie-dough bites:

125g unsalted butter, softened

3/4 cup packed light brown sugar

1 tsp vanilla extract

1/4 teaspoon salt

1 cup flour

1 tablespoon peanut butter

1 cup bittersweet/dark chocolate chips

Method

In a large mixing bowl, cream together sugar and butter until pale.

Add the flour, vanilla, salt and peanut butter and continue to beat until everything is incorporated.

Add the chocolate chips and mix with a wooden spoon.

Using a teaspoon, shape into round balls.  

Chill for a few minutes.

These are quite addictive.  They're sweet with some bursts of saltiness.  Something like a chocolate-covered pretzel or a salted caramel ganache.  I must say the peanut butter made it a little bit better.  Packed and wrapped with a ribbon - they can be great Christmas presents too!  Eaten as is, chilled or covered with melted dark chocolate, these are great anytime of the day. With milk, and possibly a nap afterwards. 

The weekend that was EDB2012

A Vietnamese degustation aka Cabramatta Crawl

the classic pho

There’s something about other cuisines that's fascinating.  Food origins, cultures and traditions are what makes up the visible parts of a dish.  You look at a plate, you see the ingredients, the colours, the produce.  You take a spoonful to taste and you’re transported somewhere else.  Beyond the boundaries of traditions and cultures are stories embedded in each.  Rich and colourful.  Stories of hardships and triumphs.  Of families and separation. Each with a unique history.  Its an endless wonder.  Its fascinating.   

wall art at the plaza

Sydney is such a fabulous place to be as the food scene is as multicultural as the population (biased here obviously, but let's not go there).  Practically every cuisine in the world can be found in some corner within the Sydney metropolitan.  And one of the most famous is the little Saigon of Sydney - Cabramatta.  And with this draws one to partake of authentic Vietnamese dishes.

Admittedly, Pho is the only ever Vietnamese dish that I've grown to love.  And so when the opportunity knocked in the guise of a twitter feed from Thang about a cabracrawl, I stalked the daylights out of the guy!  (Seriously, these were in my thoughts.  But I restrained myself and prayed to high heavens!)

bahn xeo - Vietnamese pancake.  another crowd pleaser!

And it was fate that found me in Cabramatta one fine Saturday with all these amazing bloggers: : Rafael, Veronica, Oni, Melinda, Daniel and Adam. And together with special guest Simon Marnie and partner Amanda, we crawled the streets of Cabramatta and ate and drank to our hearts (and our stomachs) delights!

Variety of Asian fruits

Not only was this a degustation affair, Thang led us into the city centre streets, shopping centre and markets with stories of its rich history and food culture.  Including where to best get good priced produce, meat and seafood, which bakeshop is open 24hours, where Luke Nguyen's family cafe used to be, and so much more!  It was a feast for all the senses!

Vinata's fresh pastries and that bahn mi (pork roll) - is the standard which future pork rolls shall be based!  Love it!

We had the classic pho from Phuo Viet,  samples of some Vietnamese pastries including my new favourite pork roll Bahn mi kep thit from Vinata's Hot Bread,  sugar cane juice with some cumquat extracts, a special feast at Bau Truong of : ca xuc banh trang (the fish curry is to die for! Seriously! You can ask everyone on the table!), bahn xeo (Vietnamese pancakes), gol cuon (fresh rolls) and the most refreshing lemon-lime-lemongrass crush! We sampled famous Vietnamese sweets and drinks:    pandan waffles, emperor's puffs, tau hu ngot (which is sweet silk tofu with sugar syrup), che xoi nuoc (which is a sweet sticky rice ball filled with mung beans), che dau (a glutinous rice dessert) and of course  Vietnamese iced coffee. 

sugar cane juice. nom. nom.

Fish curry with black sesame fried rice paper!  Unpretentious and authentic,  home made Vietnamese dish!  

Vietnamese fresh spring rolls with a special peanut sauce 

In the six years that we’ve lived in Sydney, this was my second time in Cabramatta.  And I’m crazy, I know that now.  A short drive away is authentic Vietnamese dishes, fresh Asian produce, fruits , meat and seafood!  I've eyed some potted herbs and plants too!  So definitely coming back as a local next time.

All that and we even got to take home a show bag!  Thank you Thang for a truly unforgettable food crawl and special thanks to the sponsors Fairfield City Council (represented by the lovely Cheryl and husband David), Royal Umbrella Rice, SBS Feast Magazine and Lenovo.