Monthly Archives: November, 2010

The Fat Goose, Dangar Island & The Converted Boatshed

the fat goose, dangar island
Cutest sign EVER

the fat goose, dangar island

After our wonderful night at Bells at Killcare, we decided to explore a bit more of Killcare and stop off to have lunch at The Fat Goose which is a cafe that bakes all of the cakes, breads and pastries on site every day. We sit outside in the lovely Winter sun and I start with a bowl of coffee and Mr NQN has an apple and ginger juice. There is also an all day breakfast (how civilised!).

the fat goose, dangar island

Bowl of cafe au lait $6.50

the fat goose, dangar island

Apple and ginger juice $6

the fat goose, dangar island

Harvey’s Oyster Shed Oysters $15

We start with the local oysters au naturel which are served with a chive vinaigrette and some lemon. They’re superb and I instantly wish that I ordered more.

the fat goose, dangar island

Schooner of prawns with dipping sauce $13.50

I decide to go with the schooner of prawns with dipping sauce. First of all because I’ve never had prawns served to me in a schooner and also because I am a total seafood monster (just ask Mr NQN). It comes with two thick slices of their home made bread and thousand island dressing. They’re not local prawns today and they’re smallish with soft shells so I decide to make myself a little prawn cocktail sandwich. The bread is fabulous and just the way I like it, soft and spongey on the inside with a light crust on the outside that’s not too thick which is nice (sometimes the crusts are just way too thick!).

the fat goose, dangar island

Life raft burger $13.50

Mr NQN has the Life Raft burger with a juicy and thick patty, sweet caramelised onions, tasty cheese, tomato, lettuce and a slice of beetroot and barbecue sauce. It’s just how I like to make my burgers at home and I really enjoy my half of this-well actually he wouldn’t let me have half of this the selfish bugger :P   It’s housed on a lemon myrtle house baked bun and comes with oven roasted potato wedges.

the fat goose, dangar island

the fat goose, dangar island

Gorgeous necklace!

With happy tummies, we meander next door to the cute little store called Mooch Inside where I spot lots of unique little finds. I lust after this cute little necklace and I buy some of these tins toys. An elephant on a bicycle is just waiting to be taken home with us-when I take him out the box, his umbrella instantly starts whirring. I love the little tin boy with the ice cream cart too and buy him.

the fat goose, dangar island

You are mine Ice Cream Boy!

the fat goose, dangar island

I want it all! For my god daughter of course…

the fat goose, dangar island

Adorable hair pins

“Oh dear, look at the time!” I tell Mr NQN and we get in the car for we need to make our way to the next stop in Brooklyn-not Brooklyn, New York but Brooklyn NSW! We take the 1 hour drive (the iphone4 GPS works fine until we reach an area and it tells us that we are actually in Baulkham Hills-errm not quite!). Luckily Mr NQN knows the way and we drive to Hawkesbury Bay marina and we pick up our massive seafood hamper from King Tides seafoods.

the fat goose, dangar island

the fat goose, dangar island

In it are a delicious array of raw and cooked prawns, bbq baby octopus, a lobster tail (squeal!), two whole fish, a piece of marinated salmon, avocado, lemons, sauced and a side salad. I can’t wait to get Mr NQN to cook this up just like he made breakfast! Haha just kidding, I think I might take care of tonight’s dinner, don’t want to frighten the poor man ;) It’s enough to feed four people easily.

the fat goose, dangar island

The ferry ride

the fat goose, dangar island

Dangar Island

We take the ferry ($5.40 per person each way) to Dangar Island which is about a scenic 15 minute trip. We arrive at the wharf and the Bather’s Boathouse where we are staying is just next to the wharf. It is actually a converted boatshed which I knew that Mr NQN would just love it being a keen sailor.

dangar island

The Boatshed

the fat goose, dangar island

The path to the boatshed

Smack bang on the waterfront, it’s absolutely stunning. Perfectly outfitted but not too overdone, it is like a family boathouse, well if your family had nice taste in furniture.

the fat goose, dangar island

the fat goose, dangar island

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How to Make a Two Tier Wedding Cake with Faye Cahill!

Once upon a time, I got married. I had grand dreams of making my own cake. Until sense kicked in and nudged me sharply and told me that I had never made a wedding cake in my life and that was not the time to try. Now over four years later, I’m finding myself making a two tier wedding cake, not for myself, but for fun (and in training for my friend The Second Wife’s wedding on Hallowe’en Eve). Teaching me today was Faye Cahill, creator of some of the most breathtakingly pretty wedding cakes. In fact if I had known about her at the time of my wedding, I would have snapped up one of her creations immediately.

faye cahill cake class

faye cahill cake class

Faye uses the glue gun to stick the 12mm dowel into the cake base

Today my fellow students and I would be making a two tier wedding cake. Would it work out? I was worried that it might be a disaster. I only have a fleeting association with dowel rods and construction tools. We start off around the workshop tables. I am sitting next to a very friendly Not Quite Nigella reader Li-ting. Faye is softly spoken and lovely and her classes are nice and intimate with only seven students per class.

faye cahill cake class

Using a handy measurement board to find the centre

Faye explains that the cake will sit on a wooden disc. In the centre of this disc is a hole that has been drilled and a 12m dowel rod (wooden sick) sits glued within it. This is the basic structure holding the cake in place which gives it integrity and support. We will be ganaching and icing an 8 inch chocolate mud cake while a 5 inch chocolate mud cake has already been ganached for us. Ganache (a mixture of chocolate and cream) not only gives us a smooth surface on which to place the fondant icing, as it sets hard it also adds support to the structure.

faye cahill cake class

Ganaching the silver cake base to the decorating board

faye cahill cake class

Slicing off the crusty top of the cake

faye cahill cake class

The serrated knife slicer and leveller

We start by trimming off the top of the cake to remove any crusty pieces. We then turn the cake upside down and use a very handy tool, a serrated knife cake leveller which we use to cut the cake into three layers. We brush each layer lightly with sugar syrup which keeps the cake moist. We then ganache the bottom 8 inch cake board and place one cake layer on it and then ganache this on top. My issue has always been doming. I always end up creating a dome when I ganache it. Asha, Faye’s assistant gives me a tip to avoid the dome look. It is to hold the palette knife with the handle pointing up and the tip of the knife down slightly. I tend to hold the knife the other way which means that the ganache at the sides is lower and I get more ganache in the centre.

faye cahill cake class

I ganache over the hole in the bottom so that the cake sticks

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Movida Aqui, Melbourne

Damn! Caught in the glass again!

For someone that hasn’t visited Melbourne for a good five years, I seem to be visiting it a lot lately. Five times in the last few months to be exact. This story is a bit of a blast from the past as it is from a few months ago and it was the first time I was visiting to meet with my book publisher Penguin Books. They suggested lunch at Movida Aqui on Bourke Street which had me clapping like a seal.

I cab it to Movida where I meet my literary agent Miss S. I’m a touch confused as there are three Movidas but then again I could get lost in a square room. We walk up the stairs and take a seat in the spacious, glass walled room. We’re awaiting Miss K, Miss L and Miss A and when they arrive Miss K just asks the staff to bring us food but with a special instruction that we would all like the calamari sandwich and the anchovy with tomato sorbet. I adore her already.

Anchoa $4.50 each

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Spiral Sandwiches

ham roll recipe

I received the funniest comment from a reader the other day. It made me laugh and then worry. It read:

“Hi Lorraine, off-topic – saw you and Mr. NQN at the shops today. I was much too shy to say hello, but I did spy a jar of glucose syrup in your trolley. Can’t wait to see what you’ll be making with it! Cheers, K”.

The first thing I thought of was “Oh dear, what was I wearing? I hope I was dressed appropriately” and then “I hope there was nothing embarrassing in my shopping trolley!” Thankfully if I did reader Kat was too polite to say anything about my casual attire or possibly odd trolley occupant and simply mentioned the glucose syrup.

ham roll recipe

She might have also seen in my trolley a most unusually cut loaf of bread. Minutes before I had gone to a bakery to ask for bread sliced lengthways. They looked at me slightly skeptically and asked me if I was sure and then confirmed what I wanted done. Now there is a reason why people don’t get bread sliced lengthways and put into bags. It falls apart within the bag and so I wrestled with this loaf of bread that kept threatening to come unhinged before ceremoniously placing it in the upper trolley compartment. It was probably good that she hadn’t seen me then.

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My Little Secret: The Not Quite Nigella Book, Published by Penguin Books!!!

My Dearest Darlingest Readers. I have some news today that I am very excited to share with you. Drumroll please…

I have recently signed a deal with Penguin Books and the Not Quite Nigella book will be published in 2012!!

Sorry I was busy jumping up and down with happiness for a moment. Please allow me to compose myself *straightens skirt and adjusts hat*

The book will be a memoir about my experiences as a blogger and my life (and yes I know, you usually have to be older to have a memoir). I tell all about Mr NQN, my family and friends and our food adventures and the book will of course have some recipes. And whilst it is based on the blog, it will be all completely new content with all completely new recipes. Everything is 100% brand new (I can’t stress that enough, trust me, it would have been much easier to put the blog into a book!) and since I’ve known about it for over a year, there are many chapters that have never made it to the blog-I’ve been saving those for the book ;) .

I also write about the trials and joys of life as a blogger and how I swapped my life of that of an overworked, tired advertising media strategist into someone that truly loves what they do and has made it into a full time job earning a living writing, cooking and eating food and travelling the world!

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