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Archive for the ‘Food & Friends’ Category

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For the last eighteen years, Pete and I have made most of our Christmas gifts.  It’s something that we love to do, not just because it feels like we’re keeping the spirit of the season, but also because it allows us to let loose our creativity.  It never really feels like Christmas until we start the annual cooking and crafting ritual.  Over the coming weeks, I’ll be blogging about the things we’re making for Christmas.  Hopefully you’ll find something that inspires you to create your own handmade gifts this year!

Why should you even bother making presents when they’re so easy to buy?  Here are some of the reasons we do it :

1. As I mentioned above, we really enjoy the process.  We love the feeling that we’re giving of ourselves – homemade gifts are far more personal, and our friends seem to appreciate the time and effort we put into them.  The proviso here is that they can’t be crap – don’t give people things made from toilet paper rolls, unless the rolls are filled with growing heirloom seedlings and your friends are avid gardeners.

2. It saves us a fortune.  $20 won’t buy a decent present, but it’s enough to create several homemade gifts.  Because of that, it allows us to give freely, without the miserly Scroogeness that a tight budget imposes on Christmas spending.

3. It allows us to give small gifts without obligating the recipient to respond.  I love that we can take a plate of cookies to the neighbours and no-one feels the need to reciprocate.  I don’t ever want our gift giving to impose a sense of obligation.  It’s much easier to achieve that with homemade presents, particularly baked goods, than it is with purchased items.

4. Wherever possible, we try and give consumables at Christmas.  Our houses are all so full of clutter – it’s much nicer to give something that isn’t going to compound that issue.  Most of the gifts come from our kitchen, although we’ll occasionally include small homemade items, like Christmas decorations, beeswax candles or crystal bookmarks.

Over the past couple of years, we’ve been packing mini hampers for Christmas.  We purchase small paper bags with drawstring handles, and fill them with goodies – last year, each bag had a couple of jars of jam, some homemade vanilla syrup and a small bag of chocolate truffles. We also gave small bags of hot chocolate mix, plates of almond bread and little boxes of chocolate chip cookies.  Items like the hot chocolate, jams and vanilla syrup can be made well in advance, leaving just the baked goods to be made in the week before Christmas.

Watch this space – there’s lots more to come!

PS. Please have a look at our new Christmas page for more gift ideas!

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Some photos of this week’s market purchases…

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The Korean stall had these gorgeous mushrooms – enoki, trumpet, shitake, baby and mature King Browns.  I combined them with some cheaper button mushrooms and a handful of dried porcini to make mushroom soup for dinner.  The different varieties provided the dish with a complex, satisfying flavour.

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Just look at this guy!  Cooked Spanner crabs (known as Kona crabs in the US) were just $6.99/kilo, so I was able to buy three of these for $7.50.  I bought them more for novelty value than anything else, as I’d never seen a crab that looked quite like this.  Most of the meat is in the body, with just a little in the claws and legs.

I picked all the meat, mixed it with Japanese mayonnaise and a little chilli sauce, then served it as a spread on thinly sliced sourdough bread.  Made a fantastic starter, but lots of work – I’m not sure I’d go to all that effort again.  Having said that, it’s always nice to try something different for a change!

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Inspired by this post at Some Say Cacao, I added a mask mould to my last order from Candyland Crafts. Each mask was 11cm long and beautifully detailed.  A boxed set of three made the perfect birthday present for my friend Julie.

Overambitious as always, I tried decorating the finished masks with piped tempered white chocolate. The idea proved to be far simpler  in planning than actual execution.   I am tragically rubbish at piping…

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I ended up with an excess of white chocolate, which I moulded into a white and dark chocolate mask.  It came out looking like carved marble!

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Sydney has a fabulous fish market – the largest of its kind in the Southern Hemisphere.  Based at Blackwattle Bay on the harbour foreshore, it’s a great place to spend an hour or so on a Friday afternoon, although any longer than that and the parking costs become prohibitive.

My little Lumix camera and I played tourist last time I was there.  Here are some photos – especially for Dan, Jane and all our other friends who are away from Sydney this spring. We’re missing you, so make sure you come back soon!

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We bought some delicious extra-large Tiger prawns, as well as half a dozen Pacific oysters from South Australia…

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…and some sardine and ocean trout fillets.  The trout was baked in the oven for dinner that night – dressed with just a good olive oil and a little salt and pepper.  Simply perfect!

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Sydney Fish Market
Bank Street
Pyrmont  NSW  2009
Open every day (except Christmas) from 7am – 4pm

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We recently had dinner at Sambal, a Malaysian restaurant in Sydney’s North Ryde.

I adore Malaysian food. The spices and flavours are so appealing to me that I could eat them for every meal of the day. I’m not sure if it’s the coconut milk, or the prawn paste or the tamarind, but just typing these words can make my mouth water.

The meal was made all the better because we were dining with Marty and Joyce and their ravenous offspring.  Pete and I lived with M & J when we were in our early 20’s and thankfully, joyously, very little has changed over the years.  Getting together for a meal with them is like dining with your wolf pack on a communal antelope – if you’re slow off the mark, you’ll go hungry.

There was so much food at dinner – which usually happens when we let Joyce order – but I only managed to take a few photos.  As with most Asian cuisines, the food was shared at the table, and when you’re eating with M & J, it doesn’t stay in a pristine, photogenic state for very long.  My pleas of “don’t touch it until I’ve taken a photo” went completely unheeded.  In the end I resorted to dragging the dish in front of me and defending it with a fork while maneuvering the camera with the other hand.

The photo above is of Gulai Tumis Fish – white fish cutlets cooked with okra in a spicy, tamarind sauce.  It has that wonderful sour assam flavour so unique to Malaysian dishes.

Belachan Chicken – which Marty kept referring to as KFC, in an attempt to induce the kids to eat it (they didn’t need any encouragement) –  chicken pieces coated with shrimp powder and deep fried until dark brown, then served with Worcestershire sauce.

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Kapitan Chicken Curry – this delicious, yet simple, chicken curry  was prepared with fresh herbs, coconut milk and a little lime juice. It was perfectly matched with Nasi Lemak, plain rice cooked in coconut milk.

Did you know that Nasi Lemak is a standard breakfast dish in Malaysia and Indonesia?  How cool would it be to have coconut rice and curry for breakfast every morning?  Sigh.  I would be a beached whale.

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By the time dessert arrived, everyone was slightly less starving, so I managed a couple of decent photos.

Ice Kachang is a large, impressive dish, but deceptively so, as the bulk of it is just shredded ice.  It also has black grass jelly, corn kernels, palm seeds and red beans, along with a generous splash of evaporated milk, rose syrup and gula melaka (palm sugar).

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And while Ice Kachang is probably my favourite, this Sago Pudding is a close second – the sago (tapioca) pearls are boiled until clear, then moulded. It was served with coconut milk and gula melaka syrup.  Doesn’t it look like a cluster of frog eggs?

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Sambal
Shop 7, 285 – 297 Lane Cove Road
North Ryde  NSW  2113
(02) 9889 7997 or sambal@iinet.net.au

Note: There is parking at the rear of the restaurant – turn in at the McDonald’s entrance and drive around to the back.

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