Not Quite Nigella

Zowa Cafe at World Square

Its hard to miss Zowa cafe if you’ve been to World Square’s lower ground floor. For starters it a mixture of bright yellows representing the eggs in the Japanese Omurice that they specialise in. For those unfamiliar with an Omurice, its an omelet stuffed with fried rice. However Zowa cafe is most definitely Korean in origin given the Korean Hangul script under all items on the menu and walls. The plastic display models of the dishes outside reassuringly remind me of a trip we took to Tokyo when I was 12 and we used to seek out the restaurants with the plastic food displays.

Stepping inside, we are greeted with the sight of some enormous chairs. Its all a little Alice in Wonderland but the chairs, although arrestingly tall, are very comfortable to relax and sit back in. There are Christmas baubles dangling on the bottom of the lighting fixtures and curiously, there is clingfilm over the plastic models of ice cream in the front fridge.

We’re tempted by the lunch specials, which features a tasty looking Pork Cutlet Omurice in chili sauce (usually $13.80, $11.80 for lunch) and also by the regular menu where we order the Mixed mushroom omurice in cream sauce $10.80 which comes with a soup of the day (all main meals come with the soup except for the lunch specials).

There are a huge variety of Omurices with beef stroganoff, chicken and ham roll, smoked chicken, hamburg, grilled prawn in a variety of sauces from cream, brown, chili and oriental or a mixture of two. There’s even a Meatball Omurice for two called “Meat ball Couple Omurice in Brown sauce” featuring twin Omurices with meatballs scattered around it sitting in the ominous “brown sauce”. I hold back on ordering this as I want to try more flavours but I know I will be back for this one. There are also inexpensive little entrees from garlic bread for $1.90 or buffalo wings for $3.80 as well as varities of Ramen.

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March 5th, 2008 by Not Quite Nigella

Mouclade (Belgian Mussels)

This has got the be one of the easiest but most gratifying dishes from Nigella Express. With a sum cooking time of 3 minutes (ok you could add on 2-3 minutes for getting the mixture to a boil) it will make a seafood chef out of the most reluctant cook.

I don’t want to mislead though, there is some time necessary for preparing the mussels. Firstly I rinsed them several times in clean cold water and debearding them and removing the barnacles was something that I found oddly therapeutic. I didn’t “knock them off” as Nigella said with the back of a short sharp knife as the barnacles were more flat than raised, rather I scraped the shells with a short sharp knife which seemed to do the job.

As I used spanish onions, I started off by sauteeing them lightly in butter and oil along with the garlic and then added the curry powder before adding in the white wine and bringing that to a boil. After that I added the mussels and it was 3 minutes with a bit of pot shaking (also therapeutic, simply imagine you were throttling or shaking about an annoying colleague) and it was done. And if you’re more organised than me, have some gorgeously crunchy Sourdough at the ready to mop up the briney, fragrant soup.

I leave you with a photograph of a kookaburra on our balcony, taken by my husband. Perhaps it was lured by the sweet smell of the Mouclade!

Mouclade from Nigella Express

2kg mussels
4 baby leeks (or spring onions) finely chopped
2 cloves garlic, peeled nad finely sliced
500ml white wine (or 250ml Noilly Pratt and 250ml water)
2 teaspoons Madras curry powder
125ml double cream

1. Soak the mussels in some clean, cold water and -if they haven’t been dealt with in the shop-sort through them, debearding and knocking off any barnacles with the back of a small knife

2. Take a large pan with a lid. Add the sliced baby leeks, sliced garlic, white wine and curry powder, bring to the boil.

3. Tip the mussels into a colander, discarding any that haven’t closed and tumble the rest into the pan, clamp on the lid and cook on a high heat for about 3 minutes. Shake the pan around as they are cooking.

4. When you lift the lid, the mussels should have fully opened. Discard any that haven’t. Add the double cream, and then turn into a bowl to serve, or take the pan straight to the table. Remember to put out a bowl for the shells.

Serves 4

Recipe by Nigella Lawson from Nigella Express

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March 4th, 2008 by Not Quite Nigella

Lüneburger German Bakery, QVB

For those who know me, I’m not likely to sing the praises of bread very often. I’m not a huge bread eater although I do appreciate seeded bread and a really sour sourdough. And super fresh Turkish bread and naan always get a look in. I don’t often finish or eat a whole bread roll either.

So I’ve broken two personal rules after visiting the golden colour bathed Lüneburger German bakery in the QVB. It was started by Turkish born German expat Ahmet Yaltirakli who migrated here after living more than 30 years in the historical German town Lüneburg, spurred by a homesickness for German breads. I am initially drawn to the huge sweet pastries, strudels and scrolls on offer and I pick up a Redcurrant Buttercrumble, a whacking huge offering 13.5 cms in diameter ($3.50), a chocolate hazelnut croissant ($3) and for good measure, and because I do love a seeded roll, a Champion roll for the princely sum of 90c.

Redcurrant Buttercrumble $3.50

The Redcurrant Buttercrumble is huge. I had expected it to be more of a buttery danish but according to their website, its a wheat roll from an Italian recipe. The topping is oat based and every bite tastes of muesli studded with sweet fruit. It feels like a curious mix of healthy and unhealthy with its size tipping it in favour of the latter. Its not as sweet as it looks either, the tartness of the redcurrants and the plain bread balancing out the lashings of white icing.

Chocolate hazelnut croissant $3

The chocolate hazelnut croissant, sprinkled on top with tiny hazelnut pieces, is filled with a smooth glossy chocolate and hazelnut spread. Its in two words delicious and morerish, the half I give to my husband reluctantly proffered. It seems less layered and buttery than typical French croissant, if I could describe it its more a cross between bread and layered pastry.

Champion roll 90c (top view)

My last item, the seeded Champions roll. Its large enough for a lunch roll and on the top is a mix of oat flakes, sesame seed and poppyseed whilst the bottom features sunflower seed kernels. I know I will like it but in fact I love it. Its incredibly good value for 90c too given how many seeds are in this. Its perfect just plain with good butter but even better the next day slightly heated up and filled with sandwich toppings.

Champion roll 90c (underside view)

Despite my lack of interest in David Hasselhoff music, I can definitely see myself appreciating German taste!

Lüneburger German Bakery, QVB

Shop 72 Lower Ground, Queen Victoria Building
455 George Street, Sydney NSW 2000
Tel: +61 (02) 9264 2377
Fax: +61 (02) 9264 2399
e: qvb@luneburger.com.au
Website: http://www.luneburger.com.au
Monday – Wednesday and Friday 9am to 6:30pm
Thursday – 9am to 9pm
Saturday – 9am to 6pm
Sunday – 11am to 5pm

Also locations at:
Macquarie
Shop 401-Level 4- Macquarie Shopping Centre
197-223 Herring Road -North Ryde- NSW 2113

Tel :+61 (02) 9889 4774
Fax: +61 (02) 9987 2842
Email: Macquarie@luneburger.com.au

Parramatta
Tel : +61 (02) 9635 5242
Fax: +61 (02) 9635 5233
Email: Parramatta@luneburger.com.au

Wynyard
Tel : +61 (02) 9299 7977
Fax: +61 (02) 9299 7867
Email: wynyard@luneburger.com.au

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March 3rd, 2008 by Not Quite Nigella

Passionfruit & White Chocolate Mousse

OK I admit it, I just needed any excuse to use this little crystal set again. I received these from my husband’s aunt Paivi for my kitchen tea and I just adore the little bell shaped lids and the heavy cut crystal bases. It seems only appropriate that a feathery light passionfruit mousse adorns this delicate dome shaped offering. Its a perfect fruity, light accent to an afternoon tea or dessert. Just be sure to serve it from the fridge, if left out for too long, it will become a little runny and lose some of its gorgeous moussiness!

Passionfruit & white chocolate mousse

Your special guest will be saying “unforgettable…” after tasting this lip-smacking tropical treat. And they’re talking about you, of course!
Preparation Time

30 minutes
Cooking Time 15 minutes
Ingredients (serves 2)

100g white chocolate, coarsely chopped
125ml (1/2 cup) fresh passionfruit pulp
2 eggs, separated
125ml (1/2 cup) thickened cream
1 tbs caster sugar
Whipped cream, to serve
Fresh passionfruit pulp, extra, to serve

Method

1. Place the chocolate and passionfruit in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir for 3-4 minutes or until the chocolate melts and the mixture is smooth. Set aside for 5 minutes to cool. Add the egg yolks and whisk until combined.

2. Use an electric beater to beat the cream in a bowl until soft peaks form. Use a metal spoon to fold in the chocolate mixture.

3. Use a clean electric beater to beat the egg whites and sugar in a clean, dry bowl until firm peaks form. Fold the egg white mixture into the chocolate mixture until combined. Divide the mousse among two 250ml (1-cup) capacity serving dishes. Cover with plastic wrap and place in the fridge for 4 hours or until set.

4. Top mousse with cream and passionfruit.

Notes & tips

* Store the mousse in the fridge. You will need about 8 passionfruit for this recipe.
* Tip: To save time place the chocolate in a microwave-safe bowl and heat, uncovered on Medium/500watts/50% for 1 minute. Stir, then repeat until smooth.

Source

Australian Good Taste – February 2007 , Page 73
Recipe by Louise Pickford

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March 2nd, 2008 by Not Quite Nigella

Lindt Chocolat Café, Darling Harbour

I know, I know, its about time I had been to Lindt café. Ever since it opened its first store (in the world apparently!) in Martin Place, I had always been meaning to go and whilst I’ve taken away plenty of macarons (or delices as they call them) I’d never eaten in until today. But as my friends are the kind to watch what they eat, willingly wanting to go to Lindt café seems almost like surrendering to the dieting gods and indulging with abandon. Or at least giving up the notion of dieting which is not something that the girls will do often.

We arrive one Sunday afternoon and as its a beautiful day, Darling Harbour’s Cockle Bay is packed. With spy one empty table and grab it. Its dog eat dog here and ruthlessness will be rewarded with chocolate. One needs to order at the counter so we go in to select our goodies. As its a Sunday, there is a 10% service charge added which is reflected in the prices. I can never go past a Delice (macaron) and today sees two new flavours. I order a Pistachio (my standby favourite), a Strawberry because its pink and the prettiest, and two of the new flavours: Lemon and Ginger & Lime (all $2.20 each, usually $2 each). The other flavours on offer are: dark and milk chocolate; hazelnut, coffee and champagne. I also order an Iced Coffee ($6.60). Teena orders a Ice cream sundae with praline and hazelnut chocolate covered with melted chocolate, whipped cream and praline shards ($9.35 usually $8.50). Gina orders a chocolate chip sable biscuit ($3.30 usually $3) and an Iced Chocolate ($6.60 usually $6). There are also slices of cakes and individual cakes that are $11 each.

Lindt Delices (Macarons) clockwise from back left: Ginger & Lime, Strawberry, Pistachio and Lemon $2 each

We take our sundaes, delices and cookies away and we’re told that the drinks will arrive shortly. I try the Lemon delice first and it lovely, light and lemoney but not overpoweringly so. Its as delicate as a butterfly’s wing and is quite simply superb. I hope they become a regular fixture in the rotation. The Pistachio is next, always a favourite and it is slightly larger than the other which is a gluttonous bonus. Of course its gooey and soft inside and whilst not extremely pistachioey, its has a bit more filling than the others which I always like.

I try the prettiest one next, the strawberry. Its subtle strawberriness is lovely and it feels almost like a crime to bite into this beauty. I’ve saved the most curious one for last, the Ginger and Lime. Trying it I am perplexed. There doesn’t seem to be any ginger or lime flavour. In fact all I can taste is the darkest, most bitter chocolate filling which overpowers any other flavour that might be present. Not a hit with me or anyone else at the table I’m afraid.

Lindt Ice cream sundae $8.50