Monthly Archives: October, 2011

Black Crow Cupcakes

halloween crow cupcakes

If you had asked me what my main aims were during primary school it wasn’t really to achieve great marks, be popular or become a prefect or school captain. It was quite honestly, to avoid all sport and P.E. classes. I’d rather have been in the library reading books or doing something peaceful. Having a hard ball thrown at you and hitting it with a wooden paddle seemed like a pretty good way to get some sort of injury and and my physical limitations and clumsiness always ensured that I was the last picked for any cricket game (and I shudder whenever the sport comes on television).

I was never given prime position of a bowler/ pitcher or a batter. I was the one out in the field assiduously avoiding all contact with the ball-we had all decided that it was best that way. And one day while far out in the field listening to the distant rumble of the cricket captain getting mad at another student for not hitting the ball far enough I was busy contemplating the dry yellow grass. A raven swooped down and sat on the fence beside me and looked at me. I was alarmed. I had seen the movie The Omen and didn’t know the difference between a raven or a crow and was terrified that the look that it gave me was a challenge.

halloween crow cupcakes

It looked at me and I looked at it and it cocked its head so I cocked my head back. “Don’t peck my eyes out ok birdy?” I said to it and it didn’t agree or disagree so I considered that a draw. My mother who was superstitious told me that ravens were creatures that signified illness or death. The strange black bird kept me company for a few minutes that afternoon far out in the field and thankfully it didn’t attack me although perhaps it had seen me when the ball freakishly came out my way. I screamed, ducked and it whizzed past my head and the bird flew away in alarm. Clearly I was not to be messed with as the sight of a mere ball caused a meltdown.

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Cooking From Our Mothers at Balla, The Star, Pyrmont

balla the star

I think I’ve finally figured out where things are at The Star. Because as we pull up outside I brace myself for the maze and getting lost to find Balla restaurant. The valet however says that to get there I simply go up the escalators. Relief floods through my body down to my spiky heels. I was running late and I imagined getting lost in my panic to get to the Cooking From Our Mothers dinner for Crave food festival at Stefano Manfredi’s new restaurant Balla.

balla the star

Named after Italian “Futurist” artist Giacomo Balla with a $4.5million fit out by architect Luigi Rosselli, Balla is striking. Flirtatious Italian male staff line the bar and the open kitchen and the restaurant faces a water view with large glass windows affording diners a clear waterview. There are many details for the art and architectural buff. The ceiling is made to resemble one of Balla’s paintings and the many staff gliding past are outfitted in uniforms designed in Balla’s anti neutral style in collaboration with Melbourne designers “Beat Poet”.

balla the star

The yellow toned lamps are one of Manfredi’s favourite topics-they were a $300,000 commission with his friend Seattle based glass blowing artist Dante Marioni whose work features in the White House collection among others and who was trained by Venetian master Lino Tagliapietra. The glass artist and the architect worked on separate continents using the internet as their communication tool and each pendant light came as a separate piece that they had to put together here. “In the glass blowing community, he’s as big as Elvis” Manfredi says.

balla the star

The columns are decorated with Italian glass mosaic tiles 0f two layers because the first layering was installed incorrectly and had to be redone much to the builder’s chagrin.

balla the star

But enough of the design, what about the food? The dinner tonight is held in the private dining room around a stunning large four part leaf dining table. There’s a glass of Prosecco bubbles waiting for us and some excellent bread and olive oil. Manfredi introduces the dinner briefly and explains that tonight’s food is not only the food that he learnt to cook from his mother but also his grandmother. The dishes hail from the area that his family came from in Brescia and Mantova or Mantua, Italy.

balla the star

Primi: yabbies with braised capsicum, wood grilled quail breast wrapped in pancetta, onions, Barbera vinegar and grilled veal tongue with salsa verde.

Our first course comes out and it is a mixture of share and individual serves. The three part plate has yabbies with braised capsicum; wood grilled quail breast wrapped in pancetta, onions, Barbera vinegar and grilled veal tongue with salsa verde. The yabbies are wonderfully cooked, soft and tender and not at all tough, and paired with a soft, sweet, braised capsicum. The quail breast is wrapped with crisp pancetta and is a succulent little morsel and the thinly sliced veal tongue is topped with a piquant salsa verde. Stefano comes out and helps serve every course and then explains a little about each dish.

balla the star

Stefano Manfredi

balla the star

Primi: Crudo di pesce -raw fish dressed with Lake Como extra virgin olive oil

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NQN’s Hellish Halloween Party!

halloween food recipes

So there I was, waiting for a batch of blood for my annual Halloween party. Not the human kind mind you, but nevertheless a batch of blood. The only problem? It was about to arrive when I was going to have a meeting with my book publishers at Penguin to discuss publicity for my upcoming book.

“What am I going to do?” I asked Mr NQN. “It needs to be fresh, and I can’t pick it up any other time”

“Bring it with you to the meeting?” he suggested.

“I suppose, I can’t be the only author that has brought a bag of blood to a meeting, can I?” I reasoned.

Well as it turns out, blood isn’t the easiest thing to get and it ended up being late which saved me from a fate of explaining why I was carry half a litre of cryovaced pigs’s blood (well at least it wasn’t in a bucket and I wasn’t in a 70′s style prom dress I didn’t have said bucket tipped over me a la Carrie…).

halloween food recipes

Every year I look forward to my favourite time of the year, Halloween where I get to say goodbye to the pretty and embrace the ghoulishly morbid. This year for Halloween I ended up making 14 items – I know 13 is a lucky or unlucky number depending on who you talk to but an additional thing just slipped in in my excitement. I prepped the party for the week prior to it-I was holding it early as I wasn’t able to hold it on the last weekend of October and I also figured if anyone wanted to cook the recipes they would have time in order to make them. As I have for the past few years, I went to my favourite party supply store The Party People for items including a backdrop that would transform our neutral toned apartment into a dungeon and for good measure I hired a fog machine so that guests could be treated to the sight of a foggy, misty Halloween evening! I do love the delightfully creepy!

halloween food recipes

A few days before the party I sent around a little reminder to my guests:

“My dearest, darling ghoul
I’ve been busy mixing up spiders and gruel
For a Halloween night
That will give you a fright
See you on Saturday at 7pm, don’t forget there’s only one rule…

Please wear a costume! ;)

halloween food recipes

Well I never laid claim to any poetic talents. So without any further dithering allow me, dressed as your Disneyland Haunted Mansion Maid wearing a costume made by my mother, to present you with my hellishly horrible Halloween party of 2011!

Press the doorbell to enter…

halloween food recipes

Blood punch

My esteemed guests, let us start with something to drink. Some blood punch Madam or Sir? Presented most delightfully in a clear blood fountain, the mistress of the manor likes to drink blood so she thought you might like to try some. Perhaps you’ll get a taste for it like she has…

halloween food recipes

Please help yourself to anything on the dining table…it’s all gruesomely edible…

halloween food recipes

Have you ever visited  a pet cemetery? Here is a haunted one made of an avocado, spinach and chickpea hummus dip where ghosts abound visiting tombstone crackers and pretzel fences keep them in.

halloween food recipes

If you haven’t visited a dentist lately I wouldn’t recommend these apple rotting teeth with caramel peanuts…

halloween food recipes

Watermelon brain

This was the brain of someone that displeased the mansion’s mistress. She’s a little despotic so she decided off with his head and that she would share it with all of you…

halloween food recipes

Oh dear, and here is the rest of the man that displeased the mansion mistress. Apart from being a despot she also has a nicer side and believes in nose to tail eating…So she thought that we should eat all of him from his bbq pork ribs to his spicy sausage intestines! With a bloody tomato sauce of course ;)

halloween food recipes

Smokey pumpkin cheese ball

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360 Bar and Dining, Sydney CBD

360 bar dining

I find myself getting constantly lost in the new Westfields Shopping Centre (there’s something quite strangely spiral about the layout or maybe it’s my brain that is spiralling). But if I were to give you directions on how to get to 360 Bar & Dining it would be the way I find things-via shop name. So walk past Prada, Miu Miu and Gucci and go up the escalators where there is a reception area on level 4 (even though level 4 is just one level above street level-confusing right?). There you will be handed a card with your name on it and the number of passengers for the elevator ride (in our case, it wasn’t correctly filled and this caused a minor kerfuffle) and your bag will then get a bit of a search too from a security guard.

360 bar dining

An ear popping ride up to the 85 storeys above and we have arrived at 360 Bar and Dining. operated by the Trippas White Group it sits on the level below the buffet and revolves at a rate of one rotation every 85 minutes. Mr NQN and I had visited for a Ferrero Rondnoir chocolate degustation dinner two years ago for the Crave food festival and this year we are visiting to check out their Crave offering- any 2 courses with matching wine for $90 (normally $85 for 2 courses without wine which is admittedly on the higher end of prices in Sydney).

360 bar dining

360 bar dining

Peach bellini $19

We first have a cocktail in the cocktail bar which given that I was drinking on an empty stomach may not have been the best idea. The cocktails are potent and my white peach bellini made with sparkling wine is a pretty specimen and before long the whole room is spinning-and I don’t mean the slow rotation. One thing that I do wish they had were some nibblies like crackers or nuts because I was only able to finish a third before I started to feel things going around me.

360 bar dining

Ginger boy $20

Spicy and heady like a gingerbread man it was described as “Hennessy VSOP cognac, Tia Maria, ginger liqueur and spiced cardamom syrup. Shaken with chunks of fresh muddled ginger and cinnamon sugar.”

360 bar dining

Bread

I need to eat now as my brain is spinning in a multitude of directions and so we take a seat at a table.The bread can’t come out fast enough and there’s a choice of sourdough and soy and linseed, both nice and fresh (although I do love warm bread) and served with a great butter or olive oil with a sweet vinegar and gratefully, it was replenished.

360 bar dining

Oysters ½ dozen sydney rock oysters, cider & seaweed vinegar

There’s only one way to eat Sydney Rock oysters and that really is to eat them with a Sydney view. And these come with half a lemon and a chardonnay cider and seaweed vinegar which adds a refreshing tangyness to the fresh, iced oysters.

360 bar dining

Tuna tataki yellow fin tuna, asparagus, baby coriander, fried courgette & lime dressing

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Win A Place At A Cake Decorating Class At Whimsical Cakehouse Worth $330!

whimsical cakehouse

I used to have terrible dreams about going back to university-not that I didn’t enjoy it but I couldn’t wait to get out of the lecture hall and work! But there is one type of class I will always gladly sign up for and wholeheartedly enjoy-a cake decorating class! And I know how popular they are with you out there and today I am giving away a place at Whimsical Cakehouse’s brand new school in Dolans Bay!

There are all sorts of classes you can do there including some flower making classes, cupcakes to 3D cakes like the very cute Arctic Antics cake above. They range from two hours to three day courses and class sizes are capped at 6-8 people and they also offer private tuition. Founded by the lovely Linda Harden, former senior teacher at Planet Cake she is joined by Margi Carter who was one of Planet Cake’s co founders and also illustrated and designed the very popular Planet Cake cookbook.

Their Foundation 1 one day courses are a great introduction to the art of cutting and ganaching a cake, covering it with fondant and achieving those elusive sharp edges. You then get to take your cake home where it will keep for one week.

whimsical cakehouse

You will learn to:

Cut a cake into 3 even layers (without cheating!)
Ganache your cake
Cover your cake with fondant, smooth it and achieve sharp edges
Colour your fondant using paste colours
Cover a cake board with fondant
Create smooth balls from fondant and bedazzle them
Cut out fondant shapes and apply them to your cake
Attach fondant shapes to wires
Apply ribbon to your cake board

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