Yes I am somewhat obsessed with picnics. And Picnic food at that. There are certain foods that are just made for picnics and tarts and quiches are one of them. Earlier, I gave a recipe for a Picnic Quiche where you can make your own meltingly good quiche crust. You could of course use the same pastry for this one but for this recipe, I’ve just specified a sheet of shortcrust pastry.
I finally broke out my packet of ceramic pie weights. A few months ago, I asked my mother in law to make me some as she does ceramics but after trying to explain these to a non baker (a raw foods enthusiast to be exact) it seemed altogether easier to buy them. I’ve started noticing that we seem to incorporate more and more vegetarian food in our diet nowadays, not because we are turning vegetarian (there’s absolutely no chance of that, I like eating meat too much) but in an effort to try and eat more vegetables. I won’t say try and be healthier as the amount of cream, pastry, eggs and cheese puts any claims of that to rest.
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October 19th, 2008
by Not Quite Nigella
We’re making the most of our trip Out West today. Earlier in the day we’d eaten at Al Aseel in Greenacre and later that day we find ourselves at the busy Auburn Festival sprawled across a few central streets in Auburn. It’s a swelteringly hot day with a hot gusty wind but that doesn’t seem to have deterred visitors, with many gathered at various stations watching musicians, karate kids and competitions in progress. Of course we’re here for the food and to soak up the multicultural atmosphere of Auburn.
There are stands selling Turkish coffee.
Flowers on stilts with flowerpot feet
There are whole young coconuts on sale.
As the temperature is very hot, we’ve lured M’s boys S and In to the festival with promises of ice cream. And it’s not just any ice cream, it’s Dondurma, the deliciously stretchy Turkish ice cream. One of the first stalls we hit is this and given the temperature we quickly make our selections ($3 for one scoop, $5 for two in either a cone or a cup).
Turkish ice cream being churned
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October 18th, 2008
by Not Quite Nigella
Daylight Savings does something strange to me. For those of you who are not familiar with the concept, it’s where during Summer we wind back the clocks and get some extra sunshine so that daylight extends to about 8pm every night. I recall explaining the concept to some schoolchildren in Japan who looked at me like I was completely bonkers and I’m sure muttered to themselves about how could Australians mess around with nature and time like that. Nevertheless, during Winter all I want to do is hide under the quilt. In Summer, when the sun is shining, I’m prone to some evening baking, my body and mind being fooled into thinking it’s still the afternoon and I’ve got energy to spare.
This is barely a cake, more a gigantic chocolate truffle in cake form with a marshmallowy meringue base. Which is why of course I thought it was perfect to make this warm Spring evening when I only needed to turn the oven on for 20 minutes to do the base. I added Lavender as I love mixing floral flavours with cakes but of course you could leave it out altogether and substitute the Glucose Syrup and Lavender essence with Nigella’s original 60ml Rum and 60ml Golden syrup.
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October 17th, 2008
by Not Quite Nigella
I have fond memories of the Inter Continental Hotel. However they’re now fuzzy and blurred given that they were so may years ago. During High School my friends and I hung out at the Inter Continental’s Top Floor bar where we would gather on Saturday nights, order mocktails and take advantage of the spectacular view of the Opera House. What was always important was that the nibbly bowl, filled with Japanese rice crackers or nuts would be replenished regularly, without us asking. Once it was a bowl of mixed nuts and after we picked out all the good ones and left the peanuts behind, they’d refill it again. That was great service to us High School kids.
It’s been a while since I’ve been to the hotel, certainly I’ve been since High School but tonight, we’re partaking of their Sugar Hit, part of the SMH’s Good Food Month. We always prefer the platters as that allows for maximum tasting pleasure so the Inter Continental’s was a no brainer. It is a tasting platter of Grand Marnier-Strawberry Infused Panna Cotta; Chestnut Timbale, V.S.O.P cognac cream & White Chocolate-Raspberry Torte with a glass of Brown Brothers Dessert Wine.
We’re seated at the Lobby’s Cortile Bar, a winding-round multi two leveled space. It’s early in the night for Teena, Gina and I at 8pm as we’d had an early dinner at Bodega. Still, the Cortile Bar is quite full. We place our orders and we are given a choice of either Cognac or Brown Brothers Dessert Wine. I adore the BB dessert wine so I order this. Our plates and glasses come out shortly.
Tasting platter of (left to right) V.S.O.P cognac cream & White Chocolate-Raspberry Torte; Grand Marnier-Strawberry Infused Panna Cotta; Chestnut Timbale, $20
V.S.O.P cognac cream & White Chocolate-Raspberry Torte
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October 16th, 2008
by Not Quite Nigella
I had so much fun earlier this year doing the Banana Bread Bakeoff that I have been thinking of an event for the latter part of this year. Seasonal wouldn’t do, after all a good part of you are reading from the Northern Hemisphere whereas I am situated in the Southern Hemisphere. It also had to be one of those things that pretty much everyone has had a go at at some stage in their life. Then it dawned on me, Chocolate Cake is just that very thing. So from now until the end of November, that’s right you have over a month, bake your very best, richest gooeyest chocolate cake. You know the one that everyone swoons over and asks you to make over and over again. Decorate it however you wish, keep it plainly gorgeous or go crazy with the curls or fondant. All I ask is that it is a full sized chocolate cake with at least one picture.
And because I believe in prizes, the lovely people at Colefax Chocolates have given me 3 ballotine boxes of their best truffles worth $25 each to give away. That’s right, sent to anywhere in the world (well as long as your customs will permit!).
The rules are simple and you don’t even need a food blog, just the will to bake! 
1. Bake your Best Ever Chocolate Cake recipe and write it up on your blog with a picture.
2. email me at: info[at]notquitenigella[dot] com and include your name, blog name, blog URL and URL for the Chocolate Cake post by midnight (AEST) November 30th 2008. **Please do not forget to email me, otherwise your entry may not be included as I won’t know about it!**
3. Link back here to this story (and feel free to use the images below on your blog)
4. I will reply to all entries so if you don’t hear back from me within 48 hours, please email me again as it may have gone into my SPAM folder.
5. All entries need to be from stories published between October 15 and November 30th 2008.
If you don’t have a blog that’s fine, just send me your name, location, a picture and recipe. You can enter as many times as you’d like too!
Happy Baking and Eating!
Love,
Not Quite Nigella
xxx
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October 15th, 2008
by Not Quite Nigella
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