Once upon a time, my mother made some BBQ Pork buns. She told me that they turned out perfectly and she saved the recipe so she could make them again. However, like most mums, she became too busy to make these from scratch and would take advantage of the BBQ Pork Buns available in the freezer section of Chinatown grocery stores and we’d get our fill of them at Yum Cha. I was always naughty and ate the filling leaving the fluffy bun behind. Then one day recently she dug up this old recipe and straightened the paper reflecting on her batch made a long time ago “Would you like me to make these for you?” she asked me and without a moment’s hesitation I said yes and thus began the saga of the BBQ Pork Bun and the tale of the three attempts.
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November 13th, 2009 by Not Quite Nigella
Karma is a funny thing. I firmly believe in karma, good deeds garner good and bad deeds garner bad and I for one am constantly shocked when I meet nasty people and I often worry about their karma. Thankfully those people are few and far between and I make sure I concentrate on the many lovely people I meet. When I first met my dining companion Trissa, it was at the Adriano Zumbo Charity cake auction. She had just paid over $100 for one slice of cake and I was standing by the doorway when she came in and asked for a box to put it in. I said congratulations to her and she smiled and said thanks and then asked if I would like to try some.
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November 12th, 2009 by Not Quite Nigella
Food is sexy, there’s no doubt about it and figs are one of the sexiest fruits I can imagine and fresh figs are truly things of sensual beauty. If you get a good one, the right one will see you swooning in ecstasy. Get a dry, light one and you’ll probably wonder what all the fuss is about and you won’t feel the sexy vibe at all whilst others will be moaning in pleasure at their juicy fig. It’s like being at a Swinger’s party where everyone is having a good time except for you. Or so I’ve heard.
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November 11th, 2009 by Not Quite Nigella
I know the Darling Park Building very well. No, I don’t work there. How do I know it so well? Gina, Teena and I went on a walking tour of it this rainy Spring evening looking for Sepia in which we managed to cover every square inch of this place until we finally found the restaurant, on the outside corner Southern end of the building. A group of customers are leaving and a staff member is holding open the door. She sees us and gives a welcome smile and greeting and then so does the maitre’d. “Ahhh you’re Y’s friend?” he asks and I confirm indeed I am. Y is Lemonpi of course and she is the Pastry Chef here. I’d been dying to try my friend’s food and so fellow food loving friends and fab gal pals Gina anad Teena were joining me tonight.
The room is dark, yes bloggers the lighting is “romantic” and there are many couples here and groups of friends. We start with a complimentary glass of Stefano Lubiana bubbles which sets us girlies all in the mood.
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November 10th, 2009 by Not Quite Nigella
Ever since my new LG oven arrived, I’ve been barely able to leave it alone. It seems every time I walk past it, I am reminded of something over the past few months that I’ve wanted to bake but haven’t and before I know it, I’m riffling through my fridge and pantries for ingredients. When my new delivery of plants arrived, I recalled one item, a flowerpot bread. This involves baking a bread using new terracotta pots instead of a baking tray. I envisaged this would be great serving these with soups and stews over winter but also popular as a Springtime way of serving bread for a lunch or garden party.
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November 9th, 2009 by Not Quite Nigella
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