On a sunny day when it seemed every car wanted to cross the Harbour Bridge from the North to the East, and the sun shone brightly and the wind blew a little too enthusiastically, a picnic spread was laid out in scenic Centennial Park. Getting there at 12pm seemed to be the trick as there were many tables free, by 1pm all tables had filled.

Rugs are unfurled on the grass nearby for a post lunch lie down and bags and containers unpacked. There are lots of dips, crackers, cheeses and breads as well as noodles (vegetarian and meat), salad, pickles, pastrami, Korvapuusti (Finnish cinammon pastries), Finncrisp (Finnish Crispbread) and Papaya & Coconut cupcakes.

A long leisurely lunch, good company and a Happy Dance says it all.

If you’re lucky enough to visit Tetsuyas like I did for my birthday several years ago, unless you’ve access to a trust fund or a fabulous business expense account, visits are few and far between. In order to relive some of those heavenly taste sensations, a few years ago Tetsuya brought out a cookbook called aptly “Tetsuya” ($55 hardcover) that has recipes for all of his famous dishes (yes including the Confit of Petuna Ocean Trout!). This oyster dish (considered an extra course for an extra cost) was a favourite of mine for many reasons: I love Pacific Oysters and I love Ocean Trout and Salmon Roe.

Its easy enough and can be done ahead of time enough to serve at a dinner party and can make the most unaccomplished non cook an instant chef. In fact my husband who cooks on average once every two years made this without a fuss. I don’t know how this compares to his prepackaged Tetsuyas for Oysters Vinaigrette ($11.95 from David Jones), its probably the same thing from the ingredients list but if you feel like making this yourself, its a cinch to do. What is pleasantly surprising to me is the relative simplicity of the dishes in his cookbook, I suppose in order to showcase the freshness of the ingredients. There are also plenty of beautiful photographs, food porn if ever I saw some.

I could happily eat this every day of my life although it goes without saying that its best enjoyed on a sunny Sydney day on a sunny balcony where we had this.

Tetsuya’s Oysters with Rice Wine Vinaigrette

The vinaigrette can be adapted for any number of oysters and can be made ahead of time and kept in the refrigerator. Infuse 10cm konbu in a bottle of 750ml rice wine vinegar for added flavour

Ingredients:

• 12 large Pacific Oysters shucked

Vinagirette

• 1 teaspoon finely grated ginger
• 4 tablespoons rice wine vinegar
• 1 teaspoons castor sugar
• 1 teaspoon soy sauce
• 6 tablespoons grapeseed oil
• 2 tablesoons olive oil
• 1/2 tablespoon lemon juice

Garnish

• Chives finely chopped
• 3 tablespoons ocean trout roe (we used salmon roe)

To make the vinaigrette, whisk together all the ingredients in a bowl or jar. Place some sea salt on the base of a serving plate. Put the oysters on top and spoon over the vinaigrette.

Sprinkle the oysters with chives and ocean trout roe

From Tetsuya by Tetsuya Wakuda

Nestled between Emperors Garden BBQ and Thailand DVD in Chinatown sits a seedy looking entrance inviting customers to peruse Comic books and various DVDs. You could’ve walked past it hundreds of times and never noticed it or assumed that it would be an X rated bookshop upstairs.

I’ve asked my husband to look up somewhere for us to eat that night as we were staying in the Meriton on Kent apartments (part of the www.lastminute.com.au’s $1 secret hotel promotion). He calls me back excitedly “How about a Comic Book store?” and before I can exasperatedly remind him that we’re looking for a restaurant he tells me about this amazing hole in the wall Comic book store that also serves food and is known for their Hot Beef Noodle soup. He knows that I love quirky and at 6.30pm we set off in search of this elusive gem on Thomas Street, opposite Market City and Burlington centre.

Once you walk upstairs, the seediness is gone. Instead, its the ultimate in quirky kitsch - a comic book store slash internet cafe slash eatery run by the sweetest person to helm a kitchen. From one angle, it looks like someone’s house, from another, its shelf after shelf of comic books, from another its an internet cafe and from another, up in the back, its a small cafe which you’d never know of walking in except for the aroma of fried eggs.

There’s one English picture menu and on the back there are a number of items in Chinese that we can’t read. A glance at the picture menu and we are happy, the much recommended Hot Beef Noodle soup ($7.50) is there as well as a selection of other soup, noodle and rice dishes. I spy a grilled eel dish with soup and at $8.80 its the most expensive thing on the menu of 9 main items. I am in the mood for some sticky eel so I order that too along some with ice water for two. The smiling woman lets us know that the eating area is back towards the comics which is good as I am about to sit down at an internet station assuming that was where one ate!

The eating area is bordered on one side by a huge display of faux flowers in a variety of blooms and there are approximately 12 tables which can seat up to 25 people. At lunch apparently this place is buzzing with students from the nearby UTS, but since its fairly early in the evening, we have the place to ourselves.

Five to ten minutes later, she brings our food and we are even more glad that we came. The soup comes in a wide, fairly deep bowl with a very generous amount of melt in the mouth beef, bok choy, fried fish balls and shanghai noodles. My eel arrives sitting atop a large mound of rice with corn pieces and a cold sauteed bok choy and carrot side and a soup that is somewhere between a miso soup and the pork broth that one often receives in a chinese restaurant before their food arrives.

Everything is delicious, the hot beef noodle soup deserves the raves that it gets, the spiciness is perfect, not too hot not too mild, the spiciness gives it flavour rather than heat. My husband doesn’t look like he wants to give it up and its only when I physically take his bowl away from him that I try some.

My eel is fabulous too, sweet and soft and easy to pry apart with chopsticks. Who’d imagine such a gruesome creature would be so tasty? The sauteed bok choy side is also good.

In between this, the complimentary ice water arrives and its in a cup with a sealed lid with cubes of ice floating in it, much like you get for bubble milk tea (which I later read that she serves too).

There’s no dessert on the English menu but that doesn’t matter, she quietly places a plate of moon cake slices on our table and says “Its the Chinese Moon Festival so please enjoy these” with a warm, broad smile. I immediately see why its so popular with overseas students who are missing home.

Woo-Long Comics World Cafe

Level IB, Shop 215A, Thomas St
Haymarket NSW 2000
Phone (02) 9211 2202
Fax (02) 9211 2202

The Sugar Hit-my favourite GFM event, when we get to sample what some of the finest hotel’s pastry and dessert chefs have to offer. Forget the Night Noodle markets (crowded and woeful food), Sugar Hit is where its at. I couldn’t resist putting these in order of appeal to me (just so that I can organise which ones to go to first!).

A quick glance of the mouthwatering menus shows that there are a few gelee items popping up so perhaps Jelly with a French name is back in Vogue? Some places offer a dessert tasting place whereas other offer a single dessert. I know that I will gravitate towards the tasting plates. The Sheraton on the Park’s basil scented Alaska intriuges me most out of all of the desserts on offer but so does the Four Seasons’ Pine nut and Orange confit “cake” and the Shangri-la’s Roast Banana gianduja mousse on a coconut crisp. How do I say no to any of these? This year’s Sugar Hits are now $20 and come with a glass of dessert wine of Hennessy Cognac.

Last year the Park Hyatt’s offering was sublime (Dessert tasting plate: White chocolate and coconut parfait; milk chocolate and caramel and creme brulee $15 per person) but sadly I don’t see their name on the list this year

Which one will you choose?

From the SMH website: Every night during Good Food Month, the following hotels offer a dessert plate and glass of Brown Brothers dessert wine or Hennessy Cognac.

Botanica Brasserie - Sheraton on the Park

Baked basil scented Alaska, rose wine poached pear and Sheraton signature vanilla bean Creme Brulee. Starwood Privilege conditions do not apply.
Location:
Sheraton on the Park
Lvl 1, 161 Elizabeth Street, Sydney
9286 6650

Crossroads Bar - Swissotel Sydney

White Chocolate Creme Brulee, Bitter Sweet Chocolate Sorbet, Toblerone Chocolate Tower.
Location:
Swissotel Sydney
Lvl 8, 68 Market Street, Sydney
9238 7082

One on 1 Brasserie - Radisson Hotel

Heavenly Morsels - triple the tastesation with Roasted macadamia nut and Quandong Crème Brûlée, Mixed Berry Crêpe Stack & 5 Spice Panacotta with Palm Glaze.
Location:
Radisson Hotel
72 Liverpool St, Sydney
8268 8888

InterContinental Sydney

Tasting plate of: Caramel Walnut Cognac Slice, Triple Chocolate Hennessey Pyramid, Passionfruit & Strawberry Gelee.
Location:
InterContinental Sydney
117 Macquarie St, Sydney
92401369

The Bar - Four Seasons Hotel

Choose from a Petite Dessert sampler. The sampler features a selection of sweet creations including a Pine nut and Orange confit “cake”, Strawberry & Basil gelee in shortbread crust and Frozen Poppy seed parfait in dark chocolate cup. Or choose a Petite pot de crème Coffee & Anise.
Location:
Four Seasons Hotel
The Bar, 199 George St, The Rocks
9238 0000

Lobby Lounge - Shangri-la Hotel

Chocolate Lovers Plate - Trio of Rhubarb & White Chocolate gelato, 70% Excellence macaron with raspberry ganache and Roast Banana gianduja mousse on a coconut crisp.
Location:
Shangri-la Hotel
176 Cumberland St, The Rocks, Sydney
9250 6198

Sofitel Lounge - Sofitel Wentworth

Lenôtre Opéra - Chocolate pastry with layers of almond biscuit, decadent chocolate ganache with coffee butter cream and topped with gold leaf.
Location:
Sofitel Wentworth
61-101 Phillip St, city
9228 9157

Grace Café - The Grace Hotel

Poached fruit in filo shell tartlet with ginger sugar syrup and pistachio praline.
Location:
The Grace Hotel
Corner of York & King Streets, 77 York Street, Sydney
9272 6636

Lobby Bar & Lounge - Westin Sydney

A Glass of Brown Brothers Orange Muscat and Flora Served with Seasonal Berries in Aloe Vera Jelly With Citrus Curd and Pineapple Mousse.
Location:
Westin Sydney
1 Martin Place, Sydney
8223 1111

Galileo Restaurant - The Observatory Hotel

Japanese flavoured Tiramisu
Location:
The Observatory Hotel
89-113 Kent St, Sydney
9256 2210

Angel Food Cake is one of those heavenly sounding concoctions that you want to try just from hearing the name. It originated from the US as a contrast to the super chocolately rich Devil’s Food Cake. The cake itself is virtually fat free although the final slathering of whipped cream outstrips any inherent non-fat goodness. In any case, I felt a heart shaped mould would do this cake justice although there are apparently special moulds for an Angel Food Cake.

I saw a picture of this cake in a 20cm ring mould with white freesias and silver cachous on the top and it looked stunning, certainly wedding cake-y enough to qualify to be the main attraction at a wedding reception. I think the triple sifting of the flour and stiff egg whites really add to the lightness of it.

Angel Food cake

• 5 egg whites at room temperature
• 1 Tablespoon lemon juice
• 1 teaspoon vanilla
• 1/2 teaspoon cream of tartar
• 3/4 cup pure icing sugar
• 1/2 cup plain flour
• 600ml cream whipped with 1-2 tablespoons of caster sugar
• Fresh flowers (taped off at the stems using green florist tape to stop sap leaking) and silver cachous or white chocolate shavings to decorate

1. Grease tin and line base and sides with baking paper

2. Ensure beaters and bowl are very clean. Beat egg whites and lemon juice in a bowl until frothy. Add vanilla and cream of tartar. Beat on high speed until soft peaks form. Gradually beat in icing sugar until firm peaks form.

3. Sift flour 3 times. Gently fold flour into egg white mixture until just combined. Spoon mixture into pan using metal spoon and spead top evenly using a spatula.

4. Cook in moderate oven 180c for about 30 mins until cooked. Allow to cool in pan.

5. To serve, spread top and sides of cake with whipped double thick cream. Decorate with fresh flowers and silver cachous or white chocolate shavings.