|
November 7, 2009
by Not Quite Nigella
Condiments for Biriyani
Fish on Banana leaves
***THE WINNERS ARE:***
SHAREEN C.
PARISRA R.
and
LAURA R.
Congratulations and enjoy your buffet! And don’t forget the stretchy pants 
My Dear Readers, I have a treat for you today. If you’re a Malaysian food lover or a seafood lover, you’ll definitely want to pay attention. For I’m giving away 3 Double Passes to The Malaysian Cultural Feast at the Sir Stamford Hotel at Sydney Airport. Now don’t cringe, I know Airport restaurants don’t enjoy a great reputation but the Sir Stamford’s Malaysian meal might change your mind and if you like buffets, get the stretchy pants out!
You will feast on Malaysian delicacies from Tahu Goreng, Sambal Telor, Goat Curry, Malaysian Chicken Curry, Stuffed Sambal Squid and my favourites there like Bergerdil which is a light and fluffy potato and meat cake, beef masak manis and the fish on banana leaf which was wonderfully soft. Malaysian desserts like Kueh, Sago honeydew, Mango Pudding and Pulut Hitam (Black sticky rice with coconut) also feature. Along with these Malaysian goodies, there’s also cold prawns, oysters, crab and balmain bugs and a big selection of Western style desserts (I was too busy trying the Malaysian ones to try those – I realised that I do have a limit…somewhere).
Each double pass is worth $130 and you can dine any evening between October 19 – November 1st, 2009 which is when the Malaysian Cultural Feast Buffet is on. All you have to do is tell me what your favourite Malaysian dish is! That’s all! 
Please leave your answer as a comment and you can enter once daily. The competition is open to anyone who can be in Sydney between that time. Just one thing: the competition closes at Midnight AEST tomorrow! Get in quick as there are only 2 days in which to enter
Lots of love and stretchy pants,
Lorraine
xxx
The Malaysian Cultural Feast
The Grove Restaurant,
Stamford Plaza Sydney Airport Hotel,
Cnr O’Riordan & Robey Streets, Mascot
Tel: +61 (02) 9317 1680
|
October 24, 2009
by Not Quite Nigella
Alejandro Saravia
Introducing a new cuisine to a country isn’t an easy thing. First of all there’s the issue with sourcing ingredients and if you happen to be trying to introduce it to a country like Australia with strict customs and quarantine laws, it is made all the more difficult. But that’s just what Alejandro Saravia is trying to do with Peruvian cuisine. Chef Saravia arrived in Australia almost 3 years ago now and after a time working at El Bulli Surry Hills, has turned his attention to setting up Illapu Peru, Peruvian Gastronomy Concept, a company that he has formed to help spread the word of his native Peruvian cuisine. And as part of the Sydney International Food Festival he is holding a series of dinners and we are the lucky recipients of an invitation to dine at one of them and have the chance to meet with and talk to Alejandro. What is Peruvian cuisine you might ask? Take my hand Dear Reader and let me show you…
Walking into the restaurant we’re surprised as we’re dining at private tables (rather than a large shared table) which is a nice touch. I am shown to our tables and chat to Anna from Morsels and Musings is already seated with her sister. Later on Suze, Helen and Billy arrive. We’re invited to go up to the bar and order one of the three cocktails which all use Peruvian ingredients. I go for the Don Santiago Pisco Punch with is muddled pineapple wedges, fresh orange, syrup, Don Santiago Queirolo Mosto Verde and soda water which Mr NQN ends up liking.
Traditional Santiago Queirolo Pisco Sour
Don Santiago Pisco Punch
I prefer his order of the Traditional Santiago Queirolo Pisco Sour with fresh lemon juice, simple syrup, Santiago Queirolo Quebranta, egg white and bitters which is refreshing and sour at the same time. They mention that they are served without straws so that you can experience the full aroma of the ingredients as they use such high quality mixers and aromatics and a straw would inhibit the ability to inhale deeply while imbibing.
Chef Alejandro Saravia at work
Click here to read the full story
|
October 23, 2009
by Not Quite Nigella
I used to be able to wear heels every day to work. I used to scale ladders in them (I used to work in a shoe shop) and tread the treacherous city pavement in them without any problems. But now heels are reserved for special occasions only and day to day during Winter I’ll wear boots or ballet flats and in Summer they’ll be thongs (the sandals people, not the g strings my American readers who might be muttering “too much information” right about now ).
I know it’s hardly thong weather on this particular weekend with this sudden cold snap but think of your tootsies come a couple of week’s time. The lovely people at Pininho sent me some of their thong decorations and some to give to NQN readers! These are cute little decorations that you stick on your thongs and they come in some rather cute patterns. Of course I went for the strawberry (hey how about a macaron or cupcake Pininho guys? ) and a Gold Skull (very Alexander McQueen and Halloween).
Click here to read the full story
|
October 10, 2009
by Not Quite Nigella
***THE WINNERS ARE:
Jackie B.
Sarah B.
Congratulations and enjoy your shopping! ***
The lovely people at Pink Frosting have been readers of NQN for a while and when they contacted me recently to ask me whether I’d like to hold a competition for readers where they could win a gift voucher to spend at their store I jumped at the chance. It’s Australia’s #1 party store and has loads of cute little items that I’ve coveted for various occasions.
You can choose Halloween decorations should you want to inject a bit of spooky into your October 31st (and if you need any recipes be sure to check out last year’s Halloween party, Blood and Brain Cupcakes, Pumpkin cheesecake, Eyeball Cupcakes, Buried Alive Cupcakes or Goblin Pies)
Or if you want to host an October BCA event there’s all things pink (with a name like Pink Frosting you’d expect that!) and if you happen to need wedding bombonierre or Christening decorations they have lots of those too!
Click here to read the full story
|
October 4, 2009
by Not Quite Nigella
What is NQN up to now?
NQN on Facebook
RSS
