Plated Prawn entrees
Lobster tail dish
Once upon a time there was a girl (ok it was me), that attended an event called Taste of Sydney. It was an event sponsored by Emirates airline and this girl was obsessed with airline food. She had often wondered if there were little elves that put the little portions of food together and she had a fascination with small, compartmentalised meals. During the evening, her husband Mr NQN came up to her and said “Honey, talk to that man, tell him about the story you’ve wanted to do for ages about airline food”. Unfortunately the man in question was always busy being shuttled from group to group and she was too shy to blurt out “I’d love to do a story on airline food” in front of a group of strangers so a year passed where she occasionally thought about contacting Emirates but never did.
And then the opportunity came when she was chatting to the amazing Myriam from the Emirates airline’s PR company. She told her that she had always wanted to do a story on how airline food is made in a behind the scenes kind of way and Myriam offered her the chance to do so – in Dubai! So that is how this very happy girl ended up one afternoon being given the lowdown on how your airline food gets from the chefs to your plate and any challenges in between!
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Even though my husband considers me overly effusive and loquacious, there are some times when I like to speak through cooking. I made this pudding as a way to say “I love you” to my husband who adores berries and fruit in every form. I should share an amusing tidbit with you Dear Reader. We never actually said “I love you” to each other until the day he proposed to me, five years after we had started dating. We were both terrified of not hearing it echoed back that we thought that we would remain tight lipped on the subject and not utter those terrifying three words at all.
I’m still not quite sure why I was so reluctant to say it. Hazarding a guess, former boyfriends had always said it first so I knew that I wouldn’t be greeted with a wall of silence when I uttered it but I was determined not to be the over the top girlfriend proclaiming love at every turn. I realise that after say a couple of years I should have felt safe saying it but by then in my twisted logic I thought that he definitely wouldn’t answer it as he should have said it by then. When he proposed I blurted it out to him and to my immense relief he said it back and we grinned like monkeys.
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On our way to Jenolan Caves, a place I hadn’t visited in over 20 years, we stopped by the Whisk & Pin cafe and shop for a little sustenance on our drive. OK technically we didn’t need to as we could have eaten breakfast before we left but I will take any opportunity to stop for a meal. I had heard that the cafe version of the boutique muesli and cookie brand was cute. If a cafe has a shop attached to it, it’s a source of excitement for me and a source of frustration for Mr NQN.
Formerly a post office, it’s a cute white building with seating outside but as it’s lightly drizzling we take a seat inside. To the right there is the kitchen with a range of their cookies, slices and chocolates and further in there’s some more seating with a big comfy leather couch and more things to shop. It’s 11:15am when we arrive and the breakfast menu finishes at 11:30am so they ask us whether we’d prefer the breakfast or lunch menu. We take a look at both and decide on some blueberry pancakes from the breakfast menu and a Reuben sandwich from the lunch menu. Our waitress returns a few minutes later to let us know that one cannot order from separate menus which we find quite arbitrary so we order breakfast of housemade baked beans with speck on sourdough with a fried egg and the blueberry pancakes with blueberry sauce.
Vintage molds
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