tag:blogger.com,1999:blog-44542255583194449822024-03-06T04:50:15.392+11:00Yum-oh!Adventures in Food & PhotographyPhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-4454225558319444982.post-64400548717115916052014-02-02T08:20:00.002+11:002014-02-02T09:50:36.163+11:00Sometimes You Just Want a Kebab for Breakfast - A Home-Made, Gluten-free, Organic Chicken Shawarma Kebab, Laced with Basil Cashew & Almond Pesto <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: rgba(255, 255, 255, 0);">Sometimes You Just Want a Kebab for Breakfast. A healthy one. Here's the fixings for hand-made Buckwheat Gluten-free Pita breads; Organic Chicken Shawarma; Basil, Cashew & Almond Pesto; and Tahini Sauce...</span><br />
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<b>Buckwheat Pitta Bread Recipe:</b> ingredients are per person, so double, triple, etc as needed<br />
1 egg<br />
2 tablespoons buckwheat flour<br />
1 tablespoon sticky-rice flour<br />
1 tablespoon arrowroot flour (or cornflour)<br />
water, enough to make a pourable batter.<br />
<br />
Mix together until there are no lumps in the batter and it is a good pourable consistency. Heat a non-stick fry-pan the size of the bread you want to make - I made these in a small pan cos I wanted delicate mini-kebabs. Lightly grease the pan by wiping over with a paper-towel and oil. Pour the batter in - I used 1/3 cup for each mini-pitta. Allow to cook until the back is drying and then flip to brown on the other side. Stack pittas on a plate while cooking the rest.<br />
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<b>Cashew, Almond, Basil Pesto recipe:</b><br />
Handful of freshly picked basil<br />
10 or so almonds<br />
10 or so cashews<br />
A clove of garlic<br />
1/2 a lemon juiced<br />
olive oil<br />
garlic<br />
salt<br />
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Grind together in mortar and pestle, tasting and adjusting seasonings. You want a homous-like consistency. The quantities are not that important, use your nose, eyes, taste.<br />
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<b>Home-made Organic Chicken Shawama Recipe:</b><br />
1 chicken thigh per person, bashed out thin with a rolling pin to tenderise.<br />
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Mix sauce together:<br />
a heaped teaspoon hoisin sauce<br />
1 teaspoon Soy Sauce<br />
a splash of sesame oil<br />
a splash of fish sauce<br />
clove of garlic, crushed<br />
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Rice wine to deglaze<br />
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Heat pan and grease lightly with Olive oil. Fry chicken fillets, turning when browned. Pour over sauce and swish fillets around to coat the chicken and cook the garlic, but being careful not to burn the sauce. Pour over a few tablespoons rice-wine to deglaze the pan and ensure all the flavour is coating the chicken. Remove from pan and slice the chicken into bite-sized pieces.<br />
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<b>Tahini Sauce Recipe:</b><br />
1 teaspoon Tahini<br />
1 small clove garlic<br />
a pinch of salt<br />
freshly ground pepper<br />
a pinch of palm sugar<br />
water to mix to a smooth sauce-consistency<br />
juice of half a lime (add a bit at a time and adjust to Taste)<br />
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Serve kebab ingredients to the table with shredded lettuce and parsley so that diners can roll their own.<br />
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PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com0tag:blogger.com,1999:blog-4454225558319444982.post-20273486675427329772013-06-25T13:52:00.002+10:002013-06-25T18:44:34.152+10:00Winter Solstice Ginger, Nut & Date Cake with Orange Cashew Cream<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_DGd0AFJppm3pCXZ7YDr6EMoSyA02KG3CVFlVpzL_DeupRUYjjrr2Gzf7P78uvbesAUCfOnR5hNMa9KiowGRRAnifoSIOwmVFZBqcgGLiiYpQ1dKgPNP5yOjEMWMC0sVTV-rau97tSQ/s1600/Alex+Cropped+by+Kyle-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_DGd0AFJppm3pCXZ7YDr6EMoSyA02KG3CVFlVpzL_DeupRUYjjrr2Gzf7P78uvbesAUCfOnR5hNMa9KiowGRRAnifoSIOwmVFZBqcgGLiiYpQ1dKgPNP5yOjEMWMC0sVTV-rau97tSQ/s640/Alex+Cropped+by+Kyle-2.jpg" width="640" /></a></div>
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<span class="Heading2Char"><span style="line-height: 115%;"><span style="color: #e69138; font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b><o:p></o:p></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #073763;">1/3 cup rice-bran
oil</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;">2/3 cup medjool
dates<o:p></o:p></span></span></span></div>
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<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;">3 eggs<o:p></o:p></span></span></span></div>
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<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;">1 tablespoon
date molasses (or maple syrup, or coconut syrup)<o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif; line-height: 18.05555534362793px;">½</span><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"> cup pale tahini<o:p></o:p></span></span></span></div>
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<span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18.05555534362793px;">½</span><span style="line-height: 18.05555534362793px;"> </span><span style="color: windowtext; font-family: Arial, Helvetica, sans-serif; line-height: 115%;">cup
glutinous rice flour</span></span></div>
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<span class="Heading2Char" style="color: #073763;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 18.05555534362793px;">½</span><span style="font-family: Arial, Helvetica, sans-serif; line-height: 18.05555534362793px;"> </span><span style="color: windowtext; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">cup brown
rice flour<o:p></o:p></span></span></span></div>
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<span class="Heading2Char" style="color: #073763;"><span style="color: windowtext; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">1+</span></span><span style="font-family: Arial, Helvetica, sans-serif; line-height: 18.05555534362793px;">½ </span><span style="color: windowtext; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"> cups almonds<o:p></o:p></span></span></span></div>
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<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;">3 teaspoons
baking powder<o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;">2 teaspoons ground ginger<o:p></o:p></span></span></span></div>
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<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;">1 teaspoon ground cinnamon</span></span></span></div>
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<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;">2 heaped teaspoons grated fresh ginger</span></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #073763;"><span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></span></span><span style="font-family: Arial, Helvetica, sans-serif; line-height: 18.05555534362793px;">140g of preserved stem ginger</span></span></div>
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<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;">4 tablespoons
soy milk<o:p></o:p></span></span></span></div>
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<span class="Heading2Char"><span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: orange;"><b>Method:</b></span><span style="color: rgba(0, 0, 0, 0);"><o:p></o:p></span></span></span></span></div>
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<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;">Grind the nuts
into a fine meal in a food processor. Sift the other dry ingredients and set aside.<o:p></o:p></span></span></span></div>
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<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"><br /></span></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Heading2Char"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 115%;">In a high-speed
blender, </span><span style="line-height: 18.05555534362793px;">purée</span><span style="line-height: 115%;"> the dates, date molasses and eggs until light coloured. Add the
oil in a thin stream and the soy milk and blend until combined.<span style="color: rgba(0, 0, 0, 0);"><o:p></o:p></span></span></span></span></div>
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<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"><br /></span></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;">Pour wet
ingredients into a mixing bowl and then add the nut meal and the sifted dry
ingredients - the rice flours, baking powder and ground ginger. Fold in the grated fresh
ginger and the chopped stem-ginger.<o:p></o:p></span></span></span></div>
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<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"><br /></span></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;">Prepare a 25cm spring-form cake-tin by lining the base with baking paper and lightly greasing the sides before pouring</span></span></span><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"> in the cake mix</span><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;">.</span></div>
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<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"><br /></span></span></span></div>
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<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;">Bake for 50 mins in 170°C oven, testing with a skewer to make sure it is cooked.<o:p></o:p></span></span></span></div>
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<span style="color: #073763;"><br /></span></div>
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<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;">Allow cake to
cool, before icing with Cashew-Coconut-Cream.<o:p></o:p></span></span></span></div>
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<span class="Heading2Char"><span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: orange; font-size: large;"><b>Cashew-Coconut-Cream:</b></span><span style="color: rgba(0, 0, 0, 0);"><o:p></o:p></span></span></span></span></div>
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<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><b style="color: #e69138; font-family: Arial, Helvetica, sans-serif; line-height: 18.05555534362793px;">Ingredients:</b></span></span><br />
<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;">½ cup cashews,
soaked for 4 hours and drained<o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;">¼ cup coconut
oil, melted<o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;">½ cup orange
juice<o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;">5 Medjool dates<o:p></o:p></span></span></span></div>
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<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;">½ tablespoon
lecithin<o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #073763;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;">Optional extra
coconut syrup for sweetness<o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"><br /></span></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #073763;"><span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">If you want a Chocolate-Jaffa icing, add </span></span></span><span style="font-family: Arial, Helvetica, sans-serif; line-height: 18.05555534362793px;">3 tablespoons Cacao powder and blend.</span></span></div>
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<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><b style="color: orange; font-family: Arial, Helvetica, sans-serif; line-height: 18.05555534362793px;">Method:</b></span></span><br />
<span class="Heading2Char"><span style="color: windowtext; line-height: 115%;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;">In a strong blender,
grind the soaked drained cashews. Add the orange juice and orange zest, the dates and the lecithin and whiz until smooth. With the blender running, slowly drizzle the
melted coconut oil until it is completely absorbed and the
mix is smooth. Pour into a container and refrigerate for a few hours until
firm. Apply to cake with a palate knife or piping bag and refrigerate cake
until serving.</span></span></span><span style="font-family: "Arial","sans-serif"; line-height: 115%; mso-bidi-font-size: 10.0pt;"><o:p></o:p></span></div>
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PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com1tag:blogger.com,1999:blog-4454225558319444982.post-58902601663056228992012-04-30T09:59:00.000+10:002012-05-01T09:00:25.028+10:00Revolver: Makers of The Best Burger Ever<div dir="ltr" style="text-align: left;" trbidi="on">
Sunday Brunch... or indeed any day of the week, from 8am to 4pm, will guarantee delightful food and hearty hosting. Rod Jones and the crew are doing something really special here, bringing warm hearts and good soul to the neighbourhood. And the food, don't forget the food - wave your finger anywhere over the menu, or in the direction of the specials board and you will be sure to have something delicious delivered to your table. And if you're a bit 'special needs' like I am (wheat-free, dairy-free) there is nary even an eyelid batted in the swift and generous accommodation of the special tweaks to the dishes. Do your self a favour, go to Revolver for breakfast or lunch. Go early, or be prepared to join the throng on the footpath as the faithful wait for a table. It's worth the wait!
<br />
<br />
291 Annandale Street Annandale NSW 2038<br />
(Corner of Rose St)<br />
Hours: 7 Days, 8am - 4pm<br />
Revolver Contact Phone: (02) 9555 4727<br />
<br />
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</div>PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com0tag:blogger.com,1999:blog-4454225558319444982.post-33766180985858345952012-03-05T07:52:00.003+11:002012-03-05T08:18:55.008+11:00Soy-Supreme Coco-Crème (Vegan & Sugarless) Frosting:<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Nm8sNxGZU_yeVmEmMegKiOCsrefNSh-B65-TtdLSEdsnE6O4XOiMbCqpdipWr-p8RuCp5xnr1ejOLaRxfbDSpk9tRtIOBzHZWdfMpZA0FSEAKQ1v29IchEl1DF_lVFUQ59WIz-zLxI0/s1600/P3046746.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Nm8sNxGZU_yeVmEmMegKiOCsrefNSh-B65-TtdLSEdsnE6O4XOiMbCqpdipWr-p8RuCp5xnr1ejOLaRxfbDSpk9tRtIOBzHZWdfMpZA0FSEAKQ1v29IchEl1DF_lVFUQ59WIz-zLxI0/s640/P3046746.jpg" width="640" /></a></div><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">This recipe is from <a href="http://babycakesnyc.com/">Erin McKenna's vegan New York cupcake bakery - Babycakes</a>.. It's one of the best gluten-free, dairy-free, and mostly sugar-free dessert cook-books around. Seriously. If you want to bake the most luscious cakes and pastries that are also healthy - <a href="http://babycakesnyc.shop.musictoday.com/Product.aspx?cp=41533&pc=KBAM001">buy her book</a>! </span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><b>Soy-Supreme Coco-Crème (Vegan & Sugarless) Frosting:</b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">(Frosting needs to be made at least 6 hours ahead)</span><br />
<b style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</b><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup unsweetened soy milk</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/3 cup dry soy milk powder</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon coconut flour</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">4 tablespoons agave nectar</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 tablespoon pure vanilla extract</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3/4 cups coconut oil, melted</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon lemon juice</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">In a blender, combine soy milk, soy-milk powder, coconut flour, agave nectar and vanilla and blend until smooth and combined. With the blender running, slowly drizzle the melted coconut oil and lemon juice until they are completely absorbed and the mix is smooth.</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Pour into a container and refrigerate for at least 6 hours until firm. Can be made up to 5 days in advance.</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Apply to cake with a palate knife or piping bag and refrigerate cake until serving.</span></div>PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com0tag:blogger.com,1999:blog-4454225558319444982.post-47691386198943646992012-02-05T11:43:00.004+11:002012-02-05T11:58:05.780+11:00Gingerbread Hearts: Grain-Free, Dairy-free, Cane-Sugar-Free.<div dir="ltr" style="text-align: left;" trbidi="on">I Googled up <a href="http://simplysugarandglutenfree.com/grain-free-dairy-free-gingerbread-men/">this recipe for gluten-free, dairy-free, refined-sugar-free gingerbread</a> via Amy Green's blog at <a href="http://simplysugarandglutenfree.com/cookbook/">Simply Sugar and Gluten-Free</a>. So what's in them, you ask? The regular biscuit-ingredients of butter and cane sugar are replaced with coconut oil and coconut sugar and the usual wheat-grain-flour is replaced with flour made from buckwheat-seeds and psyllium husks. Tried and tested - Yum-oh!<br />
<br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJMWvSfjciX5uaqCk50ooPXlNDjKEMVKpsf0-l1Kv8A6J_Bec4XY_nm88NP8B1j-UWaxTRMakk3Onw0jENj_LFP_jUuD3y3uft8DmkRkklQA1vDyQHKG17THSeIgSH17G1JAoVQXwKo0/s1600/_DSC4214-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJMWvSfjciX5uaqCk50ooPXlNDjKEMVKpsf0-l1Kv8A6J_Bec4XY_nm88NP8B1j-UWaxTRMakk3Onw0jENj_LFP_jUuD3y3uft8DmkRkklQA1vDyQHKG17THSeIgSH17G1JAoVQXwKo0/s640/_DSC4214-2.jpg" width="640" /></a></div><br />
</div></div>PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com0tag:blogger.com,1999:blog-4454225558319444982.post-65707414832737402982012-01-28T13:41:00.005+11:002012-01-29T17:50:32.281+11:00Red Cabbage and Fennel Salad<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13wcjRhfwsnWrz7TWUEVjtMr-o5IprJyWPKd219PSZKSjNw9o3xbn_lnvmWKBrbr8FSBIP44XI80bIOxwKr36OPdPBH3q9fgz00AhcLrcJxZU1glMpjRE2d9xSTRQIrsksQYR70PS5qs/s1600/_DSC3876.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13wcjRhfwsnWrz7TWUEVjtMr-o5IprJyWPKd219PSZKSjNw9o3xbn_lnvmWKBrbr8FSBIP44XI80bIOxwKr36OPdPBH3q9fgz00AhcLrcJxZU1glMpjRE2d9xSTRQIrsksQYR70PS5qs/s640/_DSC3876.jpg" width="640" /></a></div><br />
</div><br />
<b><span style="color: orange; font-family: Arial, Helvetica, sans-serif; font-size: large;">Red Cabbage and Fennel Salad:</span></b><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">small red cabbage</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">fennel bulb</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Italian parsely</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">baby capers, drained.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">sunflower seeds</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">tamari</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">sesame oil</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">lemon juice</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">agave syrup</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Method:</b></span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Dry-roast sunflower seeds in a hot pan, moving constantly to prevent burning. When they are golden, splash in a few teaspoons of tamari and stir quickly to coat and dry, then remove seeds from pan to stop the cooking process and prevent burning.</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Finely shave the red cabbage and fennel and roughly chop the </span><span style="font-family: 'Trebuchet MS', sans-serif;">parsley.</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Toss all ingredients together in salad bowl and dress with sesame oil, lemon juice and agave syrup to taste. I like quite a lot of sesame oil, to make that the dominant flavour. The agave syrup is used as a sweet counter-balance to sourness of the lemon juice.</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Serve immediately with crusty Rye bread. </span><br />
<br />
</div>PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com0tag:blogger.com,1999:blog-4454225558319444982.post-46524681054052733662012-01-21T07:24:00.012+11:002012-01-22T07:31:07.700+11:00Gorgeous Ginger Cake - (Gluten-free & Dairy-free)<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifyoJn9XwSufVtxDnrx-YSZH3_9e1goFeRvSOG9HZ_3h76qMH1jTQfvvLCn3ET2fdze9GSGbEx1aalFT8URlWrX3SBsI_KcGOp9D-5PwKjLmpIhTnod_SG6lSC7MsYec8SLEYEQVIcNPI/s1600/_DSC3308-4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifyoJn9XwSufVtxDnrx-YSZH3_9e1goFeRvSOG9HZ_3h76qMH1jTQfvvLCn3ET2fdze9GSGbEx1aalFT8URlWrX3SBsI_KcGOp9D-5PwKjLmpIhTnod_SG6lSC7MsYec8SLEYEQVIcNPI/s640/_DSC3308-4.jpg" width="640" /></a></div><br />
</div><br />
<br />
This recipe makes a fairly large cake (25cm diameter, 7cm high). You can halve the ingredients for a smaller cake.<br />
<br />
<b>Ingredients:</b><br />
<br />
350g rice-bran oil<br />
100g rapadura (evaporated cane-juice)<br />
6 eggs<br />
2 tablespoons molasses<br />
285g of sweet preserved stem ginger<br />
1 cup glutinous rice flour<br />
1 cup brown rice flour<br />
3 cups nuts (Almonds + Cashews + Hazelnuts)<br />
6 teaspoons baking powder<br />
2 teaspoons ground ginger<br />
4 heaped teaspoon grated fresh ginger<br />
4 tablespoons soy milk<br />
<br />
<b>Method:</b><br />
<ul style="text-align: left;"><li>Grind the nuts into a fine meal in a food processor. Set aside.</li>
<li>In a large mixing bowl, beat oil and sugar until light coloured.</li>
<li>Add eggs gradually, whites first and then the yolks and beat until light and fluffy.</li>
<li>Fold in molasses.</li>
<li>Fold in sifted flour, baking powder, ground ginger and nut meal.</li>
<li>Fold in fresh ginger and chopped stem-ginger.</li>
<li>Fold in milk.</li>
<li>Pour into a greased 25cm spring-form cake-tin, lined on the base with baking paper. </li>
<li>Bake for 50-70 mins in 170°C oven</li>
<li>Allow cake to cool, before icing with Cashew Frosting.</li>
</ul><br />
<b>Cashew Frosting - Sugar-free! </b>(not pictured - but very, very yummy!)<br />
<br />
1 cup raw, unsalted cashews (soaked in water for 30 minutes)<br />
1/8 to 1/4 cup agave Syrup (taste it and see how sweet you want it)<br />
juice of 1 large lemon<br />
1 teaspoon vanilla extract<br />
1/4 cup Coconut oil, melted<br />
purified water<br />
<br />
Soak cashews in water for at least 30 minutes but no longer than 60 minutes. Drain cashews and combine all frosting ingredients, except the coconut oil, in a food processor or blender and begin blending – add water slowly until the mixture becomes creamy and reaches desired consistency, you might need only a few tablespoons, as the lemon juice and agave syrup often give enough liquidity on their own. When the cashew mix is smooth enough, add the melted coconut oil, which will help the icing to set when it cools. Refrigerate the frosting for a few hours until it is cool and firm, then frost the cooled cake, applying with a palate knife or piping bag just before serving.<br />
<br />
Enjoy!<br />
<br />
PS: The flowers used for the styling of this photo are from <a href="http://www.silkflora.com.au/">Silk Flora</a> - 109-111 Parramatta Rd Annandale, 2038</div>PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com0tag:blogger.com,1999:blog-4454225558319444982.post-72544577483480275152011-11-10T22:24:00.004+11:002011-11-10T22:32:49.690+11:00Da Dong's Duck and Seafood Restaurant in Beijing<div dir="ltr" style="text-align: left;" trbidi="on">We flew via Beijing last month on our way to Nepal, deciding that a week of relaxing (and eating!) would be a good preparation for the mountain trekking ahead of us. The restaurant created by Da Dong ("Big Dong" - do you think he has tickets on himself?!) has to be one of the dining highlights of visiting Beijing. Housed in a Heritage Granary, Chef Dong has created dishes of culinary genius that are a fusion of traditional Chinese flavours with modern French nouvelle cuisine... absolutely delightful!<br />
<br />
According to <a href="http://www.thebeijinger.com/directory/Da-Dong-Roast-Duck">The Beijinger</a>, "arguments will never cease as to which kitchen produces Beijing’s best roast ducks, but Da Dong’s ability to transcend the duck genre is marked by its repeated wins as "Best Chinese Restaurant of the Year" in the Beijinger’s annual Reader Restaurant Awards. Try dipping a slice of duck in the sugar provided alongside other condiments – somehow, it works, beautifully. The 160-page menu is a work of art in itself, with a plethora of duck dishes backed up by vegetable dishes, soups and more. If you’re only going to eat duck once in Beijing, book a table – or else be prepared to wait for one – at Da Dong. Voted best "Chinese Restaurant of the Year," "Beijing Duck" and "Best for Impressing Visitors" in the 2011 Reader Restaurant Awards."<br />
<br />
Located in a heritage precinct at 22A Dong Si Shi Tiao, in Dongcheng District.<br />
<br />
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</div></div>PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com1tag:blogger.com,1999:blog-4454225558319444982.post-79787422341258203952011-07-26T09:10:00.000+10:002011-07-26T09:10:01.964+10:00Nepal Calling! - come join a Writers' Trek in October 2011.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgym2DBbAP6h4qUsSte8Tbi-MGld_i7PXJy-I7w6RR_ubQWs7FIKtINUupHDTnVQmJAM6opHGMgjBHn7S34WgCA0877IxfZHdhv7cxaBCPHBMAXY7tqDRir4JB5QvehVIDkVk3HOHId2zA/s1600/Fort+Resort.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgym2DBbAP6h4qUsSte8Tbi-MGld_i7PXJy-I7w6RR_ubQWs7FIKtINUupHDTnVQmJAM6opHGMgjBHn7S34WgCA0877IxfZHdhv7cxaBCPHBMAXY7tqDRir4JB5QvehVIDkVk3HOHId2zA/s640/Fort+Resort.png" width="640" /></a><br />
<b>Hello Writers, Colleagues, Friends and Friends-of-Friends of </b><br />
<b><a href="http://bethyahpwritingworks.blogspot.com/">Beth Yahp Writingworks</a> and <a href="http://sacredjourneysnepal.com.np/">Sacred Journeys Nepal</a>,</b><br />
<b><span class="Apple-style-span" style="color: red;"><br />
This year's Nepal trek and retreat is filling fast. There a few places left, but be quick!</span></b><br />
<br />
Details of the tours can be found at <a href="http://bethyahpwritingworks.blogspot.com/Nepal">http://bethyahpwritingworks.blogspot.com/Nepal </a><br />
feel free to pass the word on to anyone you know who may be interested.<br />
<br />
You can join one or both of these options, the itineraries are attached and the web-links are here:<br />
<br />
1. 12-Day Writing Trek in the Himalayas: 9 - 21 October 2011 - US$3700<br />
<a href="http://bethyahpwritingworks.blogspot.com/2010/12/writers-treck-in-himalayas-with-beth.html">http://bethyahpwritingworks.blogspot.com/2010/12/writers-treck-in-himalayas-with-beth.html</a><br />
<br />
2. 10-Day Writers Retreat in Nagarkot: 25 October - 4 November 2011 - US$2600<br />
<a href="http://bethyahpwritingworks.blogspot.com/2010/12/writers-retreat-in-nepal-october-2011.html">http://bethyahpwritingworks.blogspot.com/2010/12/writers-retreat-in-nepal-october-2011.html</a><br />
<br />
There is a discount of US$200 for those who join us for both tours - the Writing Trek is for the more energetic (though there will be lots of rest stops and easy stages) and the Writers Retreat is just that: staying in one beautiful place with yoga and ayurvedic massage while we work on our writing projects, with a combination of masterclasses, small workshop groups and individual meetings with me to discuss your specific concerns. <br />
<br />
These are not backpacker tours, but comfortable and relaxed travel, looked after by our highly experienced local tour manager and aimed at nurturing you as a traveller and creative being! <br />
<br />
I hope you'll be able to join me for this wonderful adventure - and/or forward the info on to anyone who might be interested. These tours are strictly word-of-mouth, which is how we are keeping costs as low as possible.<br />
<br />
Hope you are writing well, keeping well and staying warm (or cool)!<br />
<br />
Thanks and best wishes,<br />
Beth YahpPhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com0tag:blogger.com,1999:blog-4454225558319444982.post-27752617980714802802010-11-12T11:32:00.000+11:002010-11-12T11:32:54.733+11:00Ocean Trout, Rice and Egg Donburi - A Warm Salad for Breakfast.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVIi8WNPVTGAXafUYmGeuhyphenhyphenT8jvwgcFAUO7ryu_fHrh2b4E_kymFZS_rTYrlKSX7YBs5ua93hXhlTFRZ9_OtPndXmyPUhcPwwWGX1zroUKUZo-BRYZZvEK0K8JvcgL5JQ6Psipbwk0LvI/s1600/IMG_5856.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVIi8WNPVTGAXafUYmGeuhyphenhyphenT8jvwgcFAUO7ryu_fHrh2b4E_kymFZS_rTYrlKSX7YBs5ua93hXhlTFRZ9_OtPndXmyPUhcPwwWGX1zroUKUZo-BRYZZvEK0K8JvcgL5JQ6Psipbwk0LvI/s640/IMG_5856.jpg" width="640" /></a></div><br />
The Japanese word for Big Bowl is Donburi - and there's no better start to the day than with a big bowl of fishy-ricey goodness, a balance of complex carbs, proteins and fresh herbs.<br />
<br />
It's simple and quick - if you don't have fresh fish on hand then canned or smoked fish can be used. <br />
<br />
Method & Ingredients:<br />
<br />
Compose in individual bowls for each breakfaster:<br />
<br />
- half a cup of cooked rice (brown, white, red - whatever your preference on the day)<br />
a serving of flaked fish (ie, cooked fish, separated into bite-sized 'flakes'. Nice fish for this dish include: tuna, salmon, ocean trout, or river trout, etc.)<br />
<br />
- top with a fried egg <br />
<br />
- sprinkle on a handful of rough-cut Italian parsley<br />
<br />
- dress with a mixture of lemon juice and organic mayonnaise<br />
<br />
- season with a grind of fresh black pepper.<br />
<br />
Yum-oh!PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com2tag:blogger.com,1999:blog-4454225558319444982.post-47359789616045078992009-11-09T20:36:00.019+11:002010-11-12T11:56:59.099+11:00Pineapple Lemon Qi Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKz4GZeiQ2zNAD8Qv4VUNI46f5aBA76DRbLZKnOOAHn5b4RLaJiWJklZJb4ppbhruLi8T6N8rSRacKqx66Q774pzoq-zwLhou0BPdE6SGF3F8a4OsZ0eWDB5BnIAgx05MQKwbSMN3gSHk/s1600/DSC_8651+Qi+-+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKz4GZeiQ2zNAD8Qv4VUNI46f5aBA76DRbLZKnOOAHn5b4RLaJiWJklZJb4ppbhruLi8T6N8rSRacKqx66Q774pzoq-zwLhou0BPdE6SGF3F8a4OsZ0eWDB5BnIAgx05MQKwbSMN3gSHk/s640/DSC_8651+Qi+-+Cake.jpg" width="640" /></a></div><br />
<span style="font-family: trebuchet ms;">As you may have noticed, the Yum-oh blog doesn't include any recipes that use wheat or dairy, as those things just don't agree with me. Most of the time that isn't an issue at all - there are so many yummy cuisines to eat in the world that don't use wheat or dairy, or that soy is a fine substitute. But the one stumbling block was always CHEESECAKE... How do you get that creamy mouth-feel and unique flavour from anything else? </span><span style="font-family: trebuchet ms;">So you can imagine how I was bowled over recently by the introduction to this amazing cake: no wheat, no dairy, but <em>Oh My!</em> how creamy-dreamy-yummy-<em>cheezy</em> it seemed! The discovery of this desert felt like nothing short of a miracle. This truly is an ‘I-can’t-believe-it’s-not-dairy’ epiphany of a ‘cheese’-cake. The recipe is blessedly shared with us by Regina and David Power from <a href="http://www.lovingbirth.com.au/bio.html">calmbirth</a>® and <a href="http://permaculturepower.wordpress.com/">PermaculturePower</a>. Regina created the recipe after researching several sources and drew on some of the ideas from <a href="http://www.conscious-choice.com/">Julie Mitosis</a> who runs a raw food company and cooking course in Sydney.<br />
<br />
Regina and David's two-year-old daughter Maia has taken to calling it ‘Qi-cake’ – which besides being incredibly cute is also very apt, because you feel full of good Qi-energy after eating this delightful raw-food desert. (Regina says technically I can't call it an entirely raw-food recipe, because I created the addition of the agar-agar jelly topping, which does require boiling for a short time to set the jell in the seaweed - and the more hard-core raw-foodies wouldn't be seen within a hundred feet of a stove... But me? I'm into this cake for the flavour, the texture and the feeling of utter indulgence!)<br />
<br />
So let’s cut to the chase – here’s the recipe - you’ll need a very strong blender for this one! I bought a whizz-bang, you-beaut, ice-crushing <a href="http://www.breville.com.au/products_detail.asp?prod=364&cluster=14">Ikon 600</a> from the Breville factory shop in Wattle St Ultimo for $160 that handles the job extremely well.<br />
<br />
<strong><span style="color: #ff9966; font-size: 180%;">Pineapple Lemon Qi Cake Recipe:</span></strong><br />
<span style="font-family: trebuchet ms;"><strong>(recipe kindly shared by <a href="http://www.lovingbirth.com.au/bio.html">Regina Power</a>) </strong><br />
<br />
<strong>Cake Batter: </strong><br />
1 really nice, ripe, fresh pineapple (3 cups)<br />
1-2 lemons juiced (taste the batter and see how tart you want it to be)<br />
1½ half cups of fresh Thai coconut meat (approx 4 Thai Coconuts as sometimes you get more water than flesh.)<br />
2 cups of dry cashew nuts (they get really soft when you soak for a few hours.)<br />
3 tablespoon Agave Nectar<br />
1 tablespoon Yacon Syrup (if you don't have yacon syrup, just use an additional tablespoon of Agave or Honey or to taste.)<br />
2 Tablespoons lecithin*<br />
1 Tablespoon of honey<br />
¾ cup organic extra virgin coconut oil<br />
<br />
Note:<br />
*Soy Lecithin consists of three types of phospholipids, which are basically phosphorus rich lipids. The purpose of using soy lecithin in raw desserts is to emulsify and homogenize the fats and the aqueous liquids so that they do not separate, and it also helps make the dessert creamier. This desert <em>will </em>work without it - I didn't have any and it worked fine!</span><span style="font-family: trebuchet ms;"><strong>Nut Crust:</strong>2 cups of dry almonds<br />
Rind of one lemon<br />
Some lemon juice to your liking<br />
3/4 cup of pitted dates<br />
<br />
<strong>Pineapple Agar-Agar Jelly Topping:</strong><br />
500ml fresh, unsweetened pineapple juice<br />
200ml water<br />
1 tablespoon lemon juice<br />
3 tablespoons agave syrup<br />
5g agar-agar powder<br />
extra water, if needed<br />
<br />
<strong>Method:</strong><br />
Pre-soak the cashew nuts for the batter in fresh cold water for a few hours to soften.<br />
<br />
Place the crust ingredients in a food-processor and process until mixture forms a ball. Take out small chunks and press them into the bottom of a spring form pan, pressing to form a solid base. Be sure the cover up the seams of the spring form pan as the cake batter may leak through the sides since it tends to be a bit runny until it hardens.<br />
<br />
Open the Thai coconuts by shaving the pith off the top of the nut with a large kitchen knife, revealing a bald ‘friar tuck’ nut. Keeping your hands away from the coconut, whack the nut on the ‘hairline’ with the sharp corner of the butt of the knife (not the tip) and wedge the base of the blade into the crack, working it backwards and forwards until the round ‘lid’ of the coconut lifts off. See a video demo here: </span></span><br />
<span style="font-family: trebuchet ms;"><span style="font-family: trebuchet ms;"><a href="http://www.youtube.com/watch?v=THEdI_gSNQ4">http://www.youtube.com/watch?v=THEdI_gSNQ4</a><br />
<br />
Serve the coconut water as a refreshing drink. Enjoy... it is delicious!<br />
<br />
Scoop out the flesh of the coconuts and place the flesh in a heavy-duty blender with the remaining cake-batter ingredients, except the coconut oil, and blend on high speed until smooth and creamy. Taste the batter and adjust the lemon juice and sweeteners to your liking. Then when the batter is very smooth, and whist the blender is still running, add the coconut oil and blend until well incorporated and mixture is smooth and uniform. This is the stage where you get to see if your blender can handle the job, as it can really start to work hard at this point.<br />
<br />
Pour the cake batter into the prepared spring-form tin, covering the nut-base. Refrigerate for approximately 3-4 hours until the mixture hardens. Any left-over batter can be poured into dessert dishes and keep in the fridge. Put a plate underneath the spring-form tin in case it decides to leak a bit. Allow to set before adding the pineapple agar-jelly topping.<br />
<br />
To make the pineapple agar jelly topping, bring the pineapple juice and water to the boil and simmer for 10-15 minutes. Measure the amount of liquid remaining and add extra water to make up to 60ml. Add the agar-agar powder and bring liquid to boil again, stirring until dissolved. Add agave syrup, sweetening to taste. Allow the agar jelly to cool slightly, but don’t allow it to set too much. Pour the jelly syrup over the cake and return it to the fridge for the final setting – it won’t take long, 15-20 mins should be enough.<br />
<br />
And Voi-La... there you have it: Pineapple Lemon Qi Cake...<br />
<br />
Yum-Oh!<br />
Eat & enjoy! </span></span>PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com2tag:blogger.com,1999:blog-4454225558319444982.post-32606079443300477852009-09-23T16:43:00.007+10:002009-11-01T09:28:06.704+11:00Kota Bharu Breakfast Revisited<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ7gFfvcpm9_RVcKk7I6PTcDqUcLmREYpaegSE-Ghd7eBzWZIWVGKd47nDCySAvdxDFU5CyIWjQXgJmYLhxxbfzLZZxKJj8dTWocJad1Lnxi7O3eFEr7CzVAY_-SyRkxaaHK5plDktPg4/s1600-h/Breakfast+in+Kota+Barhu+Malaysia+2007+.jpg"><img id="BLOGGER_PHOTO_ID_5384556199919746850" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ7gFfvcpm9_RVcKk7I6PTcDqUcLmREYpaegSE-Ghd7eBzWZIWVGKd47nDCySAvdxDFU5CyIWjQXgJmYLhxxbfzLZZxKJj8dTWocJad1Lnxi7O3eFEr7CzVAY_-SyRkxaaHK5plDktPg4/s400/Breakfast+in+Kota+Barhu+Malaysia+2007+.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHvVWCLYJVxRjcpqdd32TxxR_yeSPNUM2J_p5OP2JxaEB1P-JmZ_-hUIJCWmaZ1dQlokOuDyIbvMbD_XiLYDf04WcPFDpKmbEB-f7U4byq5e321_YcfQlTkudiJ2PdqktJZVdAG5JOQk/s1600-h/2009+09+17+552-2ps.jpg"><img style="CLEAR: both; FLOAT: left; MARGIN: 0px 10px 10px 0px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHvVWCLYJVxRjcpqdd32TxxR_yeSPNUM2J_p5OP2JxaEB1P-JmZ_-hUIJCWmaZ1dQlokOuDyIbvMbD_XiLYDf04WcPFDpKmbEB-f7U4byq5e321_YcfQlTkudiJ2PdqktJZVdAG5JOQk/s400/2009+09+17+552-2ps.jpg" border="0" /></a><br /><span style="font-family:trebuchet ms;color:#000066;">Lately I've been longing for some of the food we ate on a trip through central and northern Malaysia a few years ago... Still haven't found anything in Sydney *sigh* like the Nasi Lemak Bungkus that we had at the night Markets up in Kota Bharu on the border of Malaysia and Thailand... The other thing I've been longing for is the delicious curry breakfasts we had in cafes sprinkled throughout the country towns we visited. The first picture shows a typical breakfast meal: rice, curries, a fried egg and condiments. The second picture is my breakfast this morning, a red lentil curry on red rice with salty mango pickle, at home in Sydney Australia, dreaming of Malaysia.<br /><br /><strong>Curried Red-lentil Dahl with Red Rice, Egg and Mango Pickle </strong><br />1 onion<br />2 cloves garlic<br />oil<br />1 tablespoon mild curry powder<br />1 teaspoon tamarind concentrate<br />1 teaspoon palm sugar<br />1.5 cups red lentils<br />water<br /><br />red rice, cooked<br />fried egg<br />mango pickle<br /><br />Slice and fry the onion in a little oil until golden. Add chopped garlic and fry lightly. Add curry powder and fry until fragrant. Add lentils, water, palm sugar and tamarind paste and simmer until lentils are tender, approx 15-20 mins.<br /><br />serve with boiled red rice, a fried egg and a spoonful of mango pickle.<br /><br />Mmmmmm - Yum-oh!</span>PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com2tag:blogger.com,1999:blog-4454225558319444982.post-6863797514467373852009-08-23T20:31:00.004+10:002009-08-23T21:03:15.097+10:00Plant's Eye View - a Talk by Michael Pollan on TED.com<span style="font-family:trebuchet ms;">I was recently introduced to TED - a remarkable site that publishes video of talks by some of the world's most remarkable thinkers and do-ers. Below is a sample of a talk by the Real Food journalist <a href="http://www.michaelpollan.com/">Michael Pollan</a>, who I wrote about in an <a href="http://yum-oh.blogspot.com/2008/05/omnivore-at-large-michael-pollan-at_26.html">earlier post...</a> You can watch the talk full-screen by clicking the slightly obscured link in the top right hand corner of the embedded video (the width of my blog column cuts off a teensy bit of the edge of the video) or <a href="http://www.ted.com/talks/michael_pollan_gives_a_plant_s_eye_view.html">click here</a> to access the video on the TED site.</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">It's worth having a browse of the rest of the <a href="http://www.ted.com/">TED</a> site for inspiration!</span><br /><br /><object height="326" width="446"><param name="movie" value="http://video.ted.com/assets/player/swf/EmbedPlayer.swf"><param name="allowFullScreen" value="true"><param name="wmode" value="transparent"><param name="bgColor" value="#ffffff"><param name="flashvars" value="vu=http://video.ted.com/talks/embed/MichaelPollan_2007-embed_high.flv&su=http://images.ted.com/images/ted/tedindex/embed-posters/MichaelPollan-2007.embed_thumbnail.jpg&vw=432&vh=240&ap=0&ti=214"><br /> <embed src="http://video.ted.com/assets/player/swf/EmbedPlayer.swf" pluginspace="http://www.macromedia.com/go/getflashplayer" type="application/x-shockwave-flash" wmode="transparent" bgcolor="#ffffff" width="446" height="326" allowfullscreen="true" flashvars="vu=http://video.ted.com/talks/embed/MichaelPollan_2007-embed_high.flv&su=http://images.ted.com/images/ted/tedindex/embed-posters/MichaelPollan-2007.embed_thumbnail.jpg&vw=432&vh=240&ap=0&ti=214"></embed></object>PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com0tag:blogger.com,1999:blog-4454225558319444982.post-56914180058097397702009-04-21T06:24:00.006+10:002011-08-17T07:34:15.893+10:00Rice Cracker Infinity-Screen Experiment:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitZaJJpM193s07Hc6MP-3A2iBwWyHxrMv_8guLWugtgDMJMIiGWPkxCBDkZhU27iHIfACrSwJhQFYPIJa2O3_StX16S8XovSomGBCH2gS_gazQAgNpBJUU0YizSpqsUju5fiE6bf2Aar4/s1600-h/Brown_Rice_Crackers.JPG"><img id="BLOGGER_PHOTO_ID_5231255988705310402" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitZaJJpM193s07Hc6MP-3A2iBwWyHxrMv_8guLWugtgDMJMIiGWPkxCBDkZhU27iHIfACrSwJhQFYPIJa2O3_StX16S8XovSomGBCH2gS_gazQAgNpBJUU0YizSpqsUju5fiE6bf2Aar4/s400/Brown_Rice_Crackers.JPG" border="0" /></a><br /><br /><span style="font-family:trebuchet ms;color:#000099;">Simple pics today: - a <a href="http://stilllifewith.com/2006/04/04/composition-make-a-stack/">stack</a> of five tamari-seaweed brown-rice crackers and a set of three glasses. These were taken about six months ago and were among my first attempts at learning studio lighting techniques using an 'infinity screen' - which in this case was a curved piece of <a href="http://www.plastix.com.au/material.html">white PVC sheeting </a>taped to a <a href="http://www.ikea.com/us/en/catalog/products/10103804">metal laundry-basket frame</a>, so that the background behind the objects is smooth and white without the intrusion of any angles, edges or corners. </span><br /><span style="font-family:trebuchet ms;color:#000099;"></span><br /><span style="font-family:trebuchet ms;color:#000099;">Here's some of the sites that were helpful when I was learning about studio lighting:</span><br /><br /><span style="font-family:trebuchet ms;"><a href="http://digital-photography-school.com/blog/how-to-make-a-inexpensive-light-tent/">Digital Photography School</a> </span><br /><span style="font-family:trebuchet ms;"><a href="http://steamykitchen.com/blog/2008/02/03/lowel-ego-lights-for-food-photography/">Jayden's Steamy Kitchen</a></span><br /><span style="font-family:trebuchet ms;"><a href="http://www.photoclubalpha.com/2007/06/15/studio-light-table-technique/">David Kilpatrick at Photoclub Alpha</a></span><br /><span style="font-family:trebuchet ms;"><a href="http://kalynskitchen.blogspot.com/2006/09/photo-studio-in-box-if-youre-taking.html">Kaylins Kitchen</a></span><br /><span style="font-family:trebuchet ms;"><a href="http://www.dragonimage.com.au/cat.asp?catid=27">Dragon Image</a> - where I bought a kit of 3 soft-box lights, in Artarmon, Sydney.</span><br /><span style="font-family:trebuchet ms;"></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5k_12HPEteiFMBVCOqe6F8ZGh53u9W_QHVNEhIJswiSYHR5gGl3vHd37DOp4b7_IEunR6utQRSOadWiN0pyZOAZbTiGW85RTTGQOcOJfB55OZ_3YC4BEPi7uqUQl7rhmTe7tdaa0FhgM/s1600-h/3_glasses.JPG"><img id="BLOGGER_PHOTO_ID_5231280396872182962" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5k_12HPEteiFMBVCOqe6F8ZGh53u9W_QHVNEhIJswiSYHR5gGl3vHd37DOp4b7_IEunR6utQRSOadWiN0pyZOAZbTiGW85RTTGQOcOJfB55OZ_3YC4BEPi7uqUQl7rhmTe7tdaa0FhgM/s400/3_glasses.JPG" border="0" /></a>PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com2tag:blogger.com,1999:blog-4454225558319444982.post-65097123319747707392009-03-09T14:55:00.002+11:002011-08-17T07:34:15.899+10:00Drink to Your Health!Testing out some snazzy Mocktails - cocktails without alcohol. This one is Cranberry Juice in a martini glass... simple, classic. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKzYTKeibn9fDL_Id2lIIfgpeddNDDYaQcTw4BLrkpf8OkUEakGcs9dR4_VqSXbSa35s8DyY-7V1Ar6xCA7S1oXoY_azSL5LpyRY4Zfy_VQXtCrSjMYVAp9S5vPcciMD-b8OkhGYa6UOM/s1600-h/Cranberry_No-tini_106-ps.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKzYTKeibn9fDL_Id2lIIfgpeddNDDYaQcTw4BLrkpf8OkUEakGcs9dR4_VqSXbSa35s8DyY-7V1Ar6xCA7S1oXoY_azSL5LpyRY4Zfy_VQXtCrSjMYVAp9S5vPcciMD-b8OkhGYa6UOM/s400/Cranberry_No-tini_106-ps.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5446478168041885650" /></a>PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com0tag:blogger.com,1999:blog-4454225558319444982.post-66416952993329346412009-02-01T18:48:00.037+11:002009-03-26T08:19:15.881+11:00Long-Time-No-Hear: Where's all the Recipes???<span style="font-size:130%;"><a href="http://photo-ventura.blogspot.com/"><span style="font-family:trebuchet ms;color:#3366ff;">I've got a new Blog!</span><br /></a></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihCFWEkziS119M38FVzRqR4bg4hFfILyZsLFxn3LeAUJhcPi8d5jtWtwNUyZuFTDlq79fyQgDXuk25q0Q5WwWHTqu7yFvPm7xuaSM99PzVObqCvlHvU303ARTqWmimC4QCo8-TuG2uUcM/s1600-h/Ventura+white.jpg"><img id="BLOGGER_PHOTO_ID_5317237854226351426" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 220px; CURSOR: hand; HEIGHT: 160px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihCFWEkziS119M38FVzRqR4bg4hFfILyZsLFxn3LeAUJhcPi8d5jtWtwNUyZuFTDlq79fyQgDXuk25q0Q5WwWHTqu7yFvPm7xuaSM99PzVObqCvlHvU303ARTqWmimC4QCo8-TuG2uUcM/s400/Ventura+white.jpg" border="0" /></a> Where's all the recipes??? Weeeell</span><span style="font-family:trebuchet ms;">, I have still been eating great food, just not necessarily photographing it...! Making a really good food-photograph literally takes HOURS, by the time you fiddle with all the props and ingredients and lighting... which is a perfect pass-time for a winter's afternoon. But the serendipitous summer days more recently have drawn me out of the kitchen and onto more spontaneous subjects. I'm sure the kitchen will once again become a food-photography studio when the weather cools down and there will be more great recipes coming your way - but for now, let me share some of my other photographic adventures on my new blog: <a href="http://photo-ventura.blogspot.com/">Photo-Ventura</a>.</span><br /><span style="font-family:trebuchet ms;"><span style="font-family:trebuchet ms;"><span style="color:#3366ff;"><strong></strong></span></span></span><br /><a href="http://photo-ventura.blogspot.com/"><span style="font-size:180%;">http://photo-ventura.blogspot.com</span></a><br /><br /><span style="font-family:trebuchet ms;"><span style="font-family:trebuchet ms;"><span style="color:#3366ff;"><strong>According to Spanish-English dictionaries, </strong></span></span></span><br /><span style="font-family:trebuchet ms;"><span style="font-family:trebuchet ms;"><strong><span style="font-size:130%;color:#990000;">Ventura</span> </strong>means: </span><br /><br /><span style="font-family:trebuchet ms;"><span style="color:#990000;"><strong>1. Happiness, Contentment</strong></span> (felicidad).</span><br /><br /><span style="font-family:trebuchet ms;"><span style="color:#990000;"><strong>2. Luck</strong></span> (suerte)'por ventura' = luckily</span><br /><span style="font-family:trebuchet ms;">'Buena ventura' <span style="color:#990000;">= good fortune told by gypsies and vagrants.</span></span><span style="color:#990000;"><br /></span><span style="font-family:trebuchet ms;">'Probar ventura' = to try one’s fortune, to venture at, on, or upon.</span><br /><br /><span style="font-family:trebuchet ms;color:#990000;"><strong>3. Contingency, casualness, happenstance, adventure.</strong></span><br /><span style="font-family:trebuchet ms;">'a la (buena) ventura' = at random; without a fixed plan.</span><br /><br /><span style="font-family:trebuchet ms;"><strong><span style="color:#990000;">4. Future;</span></strong> that which is to come.</span><br /><br /><span style="color:#3366ff;"><span style="font-family:trebuchet ms;">... which is a pretty good description of my approach to photography...!</span></span><br /><span style="color:#3366ff;"></span></span><br /><span style="font-family:trebuchet ms;">This new blog will showcase selected photos from my travels in Australia and O/S; of dance; plants; people; Life.</span><br /><span style="font-family:trebuchet ms;"><br /><span style="color:#000000;">If you are interested in receiving these images as emails, <a href="http://photo-ventura.blogspot.com/">simply log onto the site and subscribe to this blog</a>, in the same way that you are currently subscribed to Yum-oh.</span><br /><br /><span style="color:#3366ff;">Happy New Year, may the year of the Ox bring stability and peace.</span> </span>PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com0tag:blogger.com,1999:blog-4454225558319444982.post-3102847182399713842008-10-30T11:52:00.022+11:002009-02-15T10:34:37.165+11:00How Much Food is $700 Billion??<span style="font-family:trebuchet ms;">In the light of the recent stormy weather on the Global Financial front and the various knee jerk responses of governments around the world, reading this article on the </span><a href="http://www.sbs.com.au/blogarticle/108387/How-much-food-is-700-billion-dollars"><span style="font-family:trebuchet ms;">SBS website</span></a><span style="font-family:trebuchet ms;"> gave me pause for thought. It seems astounding that $700 billion can be found 'just like that' to prop up a bubble of greed, when the far more alarming problems of global warming and food shortages could be all but solved with a fraction of that money.</span><br /><br /><span style="font-family:trebuchet ms;">To bring it all down to a human scale the </span><a href="http://www.sbs.com.au/blogarticle/108387/How-much-food-is-700-billion-dollars"><span style="font-family:trebuchet ms;">SBS article</span></a><span style="font-family:trebuchet ms;"> (by journalist Phil Lees - creator of the Cambodian Food blog <a href="http://www.phnomenon.com/">Phnomenon</a>) crunches the numbers of the $700 billion corporate bailout down into bite sized chunks so we can picture exactly how much food that figure translates into - and how many starving people could be fed.</span><br /><br /><span style="font-family:trebuchet ms;">Here are some examples of what $700 Billion equals: <ul><li><span style="font-family:trebuchet ms;">$700 Billion = 2000 good old American Apple Pies for every man woman and child currently living in the United States </span></li><br /><li><span style="font-family:trebuchet ms;">$700 Billion = Dinner for the entire population of the top 5 most populated countries, at one of the world's most expensive restaurants: El Bulli in Spain could shout the entire population of China, India, USA, Indonesia and Brazil to dinner.</span></li><br /><li><span style="font-family:trebuchet ms;">$700 Billion at the other end of the spectrum = the UN World Food Programme able to feed 86 million people for the next 23 years.</span></li></ul><span style="font-family:trebuchet ms;">Like I said, Food for Thought...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqwgEmv6LA59Vy8yNUGyi5yZo_InPUiRgQhaQI7JXMsHB3petnzo_TJoChDv3DqCkHaEva4hapTT6ih_GdR556SnJskQ6GMp9Hbig6KZwk1oRJHalPdmSTormbgm81OzRV1UEupbuU3AQ/s1600-h/2007+Malaysia+O+1353-1.jpg"><img id="BLOGGER_PHOTO_ID_5262761059292944258" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqwgEmv6LA59Vy8yNUGyi5yZo_InPUiRgQhaQI7JXMsHB3petnzo_TJoChDv3DqCkHaEva4hapTT6ih_GdR556SnJskQ6GMp9Hbig6KZwk1oRJHalPdmSTormbgm81OzRV1UEupbuU3AQ/s400/2007+Malaysia+O+1353-1.jpg" border="0" /></a><br /><br />This is a photo from the fresh-produce marketplace in Kota Bahru in northern Malaysia, 2007.<br /></span></span><span style="font-family:trebuchet ms;"><span style="font-family:trebuchet ms;"></span></span>PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com0tag:blogger.com,1999:blog-4454225558319444982.post-25004921488855368882008-10-29T16:37:00.035+11:002011-08-17T07:34:15.906+10:00A Crop of Cumquats<span style="font-family:trebuchet ms;">Last weekend, I just had to get into the garden – it hadn’t had any attention for months and the springtime jobs of pruning and tidying were over-due. The cumquat trees especially needed a serious prune, to clear out the heart of the tree and get them ready to spark up with spring growth in coming months. I’d planted five of these trees in pots for Feng Shui reasons in the garden of my </span><a href="http://www.kylepowderly.com.au/"><span style="font-family:trebuchet ms;">Natural Medicine clinic </span></a><span style="font-family:trebuchet ms;">– the bright orange fruit are considered a symbol of luck and prosperity in Chinese landscape-design - and I have to say, I like a tree that self-decorates with cute orange baubles! Some of the branches that needed to be removed were laden with this golden fruit and I couldn’t be let them to go to waste.<br /><br />So the question arose: what to do with a bowl full of Cumquats?<br /><br />Consulting the Oracle (<a href="http://www.google.com.au/search?hl=en&q=cumquats&btnG=Google+Search&meta=">Google</a>) produced numerous articles involving advice and recipes for dealing with a crop of cumquats, including:<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-jdVLEzLMyDOuxLAzidGtuzTC4LpQAiIstadwHH3152Q3jXYj-QOWtk7DFYXPfaUWv5ccLocB6bTXJ_-4NsdYI94lG_K8X3E0Ws_b5ZoBhBAIf2LxZ3YMkc7H8GlkP8tBhEfsjkntQU/s1600-h/Cumquats+web+10th+July+2008.jpg"><img id="BLOGGER_PHOTO_ID_5262459864954230194" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-jdVLEzLMyDOuxLAzidGtuzTC4LpQAiIstadwHH3152Q3jXYj-QOWtk7DFYXPfaUWv5ccLocB6bTXJ_-4NsdYI94lG_K8X3E0Ws_b5ZoBhBAIf2LxZ3YMkc7H8GlkP8tBhEfsjkntQU/s400/Cumquats+web+10th+July+2008.jpg" border="0" /></a> <span style="font-family:trebuchet ms;"><strong><a href="http://cookalmostanything.blogspot.com/2008/04/cumquat-marmalade.html">Cumquat Marmalade</a>: <span style="font-size:85%;">from Cooks Almost Everything</span></strong><span style="font-size:85%;"><br /></span><span style="font-family:trebuchet ms;"><strong><a href="http://morselsandmusings.blogspot.com/2006/08/cumquats-not-so-special-afterall.html">Candied Cumquats</a>: <span style="font-size:85%;">from Morsels and Musings</span></strong><span style="font-size:85%;"> </span></span></span><br /><strong><span style="font-family:trebuchet ms;"><span style="font-family:trebuchet ms;"><a href="http://erinskitchen.blogspot.com/2007/05/kumquat-fennel-and-blood-orange-salad.html">Kumquat, Fennel and Blood Orange Salad</a>:</span></span><span style="font-family:trebuchet ms;"> <span style="font-size:85%;">from Erins Kitchen</span></span></strong><span style="font-size:85%;"><br /></span><strong><span style="font-family:trebuchet ms;"><a href="http://seattlebonvivant.typepad.com/seattle_bon_vivant/2005/05/sugar_high_frid.html">Kumquat Compote:</a> from Seattle Bonvivant </span></strong><br /><strong><span style="font-family:trebuchet ms;"><a href="http://vanillagarlic.blogspot.com/2006/07/spicy-cranberry-jam-kumquat-salsa.html">Kumquat Salsa</a>: from Garrett at Vanilla Garlic </span></strong><span style="font-family:trebuchet ms;"><br /></span><span style="font-family:trebuchet ms;"><a href="http://www.wallflour.com/entertaining/kumquatini-move-over-pomegranate/"><strong>Wickid Kumquatini Cocktails</strong></a></span><strong><span style="font-family:trebuchet ms;">: from Wallflower Entertaining</span><br /><span style="font-family:trebuchet ms;"></span><br /></strong><span style="font-family:trebuchet ms;">But in the end, what really captured my imagination was a mention of:<br /><span style="font-family:trebuchet ms;"><strong><a href="http://www.nordljus.co.uk/en/kumquat-bonanza">Cumquat Curd</a>…</strong> </span><span style="font-family:trebuchet ms;">I couldn’t find the actual recipe online – if no-one else is doing it, does that mean it’s a really good idea (that no-one in the Whole-Wide-World has thought of yet) or really a bad idea (that no-one in their right mind would even consider)?? - but the concept piqued my interest. So using my mum’s recipe for Lemon Butter, I juiced and zested my cumquats, reserving the skins to make into a pickle and here is the result: </span></span><br /><span style="font-family:trebuchet ms;"><span style="font-family:trebuchet ms;"></span></span><br /><span style="font-family:trebuchet ms;"><span style="font-family:trebuchet ms;">The verdict? Cumquat Curd IS a really good idea - Yum-oh!<br /></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMLrebWH7zI8KB1S4bCRVVH_304FmLyDwi4leR1z9-SJoKv8UMwi6GTNwn2dsPozGopkTyx2eb0_3SsciBydRu2-iX1GGt47HMR5JWChLn5r0EANuCaMdJeXQQJao0ygGqgcR_xrsEgAA/s1600-h/20080709+039+copy+copy-1.jpg"><img id="BLOGGER_PHOTO_ID_5262464962431911234" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMLrebWH7zI8KB1S4bCRVVH_304FmLyDwi4leR1z9-SJoKv8UMwi6GTNwn2dsPozGopkTyx2eb0_3SsciBydRu2-iX1GGt47HMR5JWChLn5r0EANuCaMdJeXQQJao0ygGqgcR_xrsEgAA/s400/20080709+039+copy+copy-1.jpg" border="0" /></a></span><span style="font-family:trebuchet ms;"><strong>Cumquat Curd Recipe:</strong><br />4 eggs<br />140g sugar<br />70g unsalted butter<br />2 tsp grated cumquat zest<br />120ml cumquat juice<br /><br />Whisk egg yolks and sugar until well combined but not frothy. </span><br /><br /><p><span style="font-family:trebuchet ms;">Tip into a heavy-based non-reactive saucepan and add butter, zest and juice.<br /><br />Stirring constantly, bring to simmering point over a medium-high heat (about five minutes). </span></p><p><span style="font-family:trebuchet ms;">As soon as bubbles appear, remove from heat, still stirring. Allow to cool. Transfer to sterilised jars and seal. </span></p><p><span style="font-family:trebuchet ms;">Makes 2 cups </span></p><p><span style="font-family:trebuchet ms;"><strong></strong></span></p><p><span style="font-family:trebuchet ms;"><strong>Cumquat Pickle</strong> </p></span><span style="font-family:trebuchet ms;"><p></span></p><span style="font-family:trebuchet ms;"><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiG0nfJvmNjx6E38hLQwIisw8s8I4plbszTY5ZTWdaWtDzBhhkZpPMqQb4-_4Db3aSy6tAev30bohq4e_cRrpsYK5lc0TYAEnILLJUE3FVkh3SvQHk3f_JdJQAM89otSndnPcwDJ-sqg/s1600-h/20080709+043-1.jpg"><img id="BLOGGER_PHOTO_ID_5262473737718296466" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiG0nfJvmNjx6E38hLQwIisw8s8I4plbszTY5ZTWdaWtDzBhhkZpPMqQb4-_4Db3aSy6tAev30bohq4e_cRrpsYK5lc0TYAEnILLJUE3FVkh3SvQHk3f_JdJQAM89otSndnPcwDJ-sqg/s400/20080709+043-1.jpg" border="0" /></a></strong></span><span style="font-family:trebuchet ms;">I wanted a recipe that would make use of the skins of the cumquats after I had juiced them for making the cumquat curd.<br /><br />Cumquats are unlike other citrus fruits, as the peel is less bitter than the flesh. They produce an excellent sweet-and-sour pickle, combined with palm-sugar, vinegar and spices. </span><br /><br /><span style="font-family:trebuchet ms;"><strong>Cumquat Pickle Ingredients:</strong><br />250 g cumquat rinds<br />100 ml white wine vinegar<br />2 cardamom pods, crushed<br />1 cinnamon stick<br />1 cm piece of ginger, shredded<br />1 tsp sea salt<br />60g soft palm sugar<br />2 cloves<br />water<br /><br />Cut the cumquat skins in half and put them in a saucepan with the salt and water to cover. Bring to the boil then simmer for 5 minutes. Drain the kumquats, discarding any pips.<br /><br />Place the vinegar, palm sugar, cardamom pods, clove and the shredded ginger into a pan and heat gently, stirring, until all the palm sugar is dissolved. Raise the heat and bring to the boil, then add the pre-boiled, drained cumquat rinds. Simmer for one minute, then allow to cool slightly.</span><br /><br /><p><span style="font-family:trebuchet ms;">While the mixture is still medium-hot (about 75 degrees), ladle the cumquats and the liquid into warm, clean, pre-sterilized jars. Cover with non metal (ie vinegar-proof) lids and seal. </span></p><p><span style="font-family:trebuchet ms;">Store in a cool, dark, dry place for 1 month before using.</span><br /><br /><span style="font-family:trebuchet ms;">Cumquat Pickle is wonderful with Malaysian and Indian Curries. </span></p><p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdUnRKxyFOhSz-WRuW6Wr70aBCV_g73HRGUro1Sd1d6a2Vg71qwjc9Uv8CBmA7oJ4Vk-kktx_ykFPieckhv7dpr0oyAgyuFd10OrSSd5GBG_UyS4DHfJcSFK73NLyJQuNOPnXJRZ1eqSA/s1600-h/Cumquat+Pickle+20080709+062%232-1.jpg"><img id="BLOGGER_PHOTO_ID_5262482278038114178" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdUnRKxyFOhSz-WRuW6Wr70aBCV_g73HRGUro1Sd1d6a2Vg71qwjc9Uv8CBmA7oJ4Vk-kktx_ykFPieckhv7dpr0oyAgyuFd10OrSSd5GBG_UyS4DHfJcSFK73NLyJQuNOPnXJRZ1eqSA/s400/Cumquat+Pickle+20080709+062%232-1.jpg" border="0" /></a><br /><span style="font-family:Trebuchet MS;"></span></p><p><span style="font-family:Trebuchet MS;"></span></p><p><span style="font-family:Trebuchet MS;"></span></p><p><span style="font-family:Trebuchet MS;"></span></p><p><span style="font-family:Trebuchet MS;"></span></p><p><span style="font-family:Trebuchet MS;"></span></p><p><span style="font-family:Trebuchet MS;"></span></p><p><span style="font-family:Trebuchet MS;"></span></p><p><span style="font-family:Trebuchet MS;"></span></p><p><span style="font-family:Trebuchet MS;"></span></p><p><span style="font-family:Trebuchet MS;">Yum-oh!</span> </p>PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com7tag:blogger.com,1999:blog-4454225558319444982.post-67080084309075289082008-09-25T16:22:00.036+10:002012-01-31T22:02:05.129+11:00Naggy's Fork<span style="font-family: 'trebuchet ms';">As you know from my <a href="http://yum-oh.blogspot.com/2008/09/fork_07.html">previous posts</a>, I've been exploring of the art of cutlery - and here's the latest results of fiddling with my fork...</span> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPeA8FEfEK2IJN4IzvCUftfDh_Apnsv0ItF8qEyz3S3zpogTyMWp4pDNJSpAzY7MLOLToUa1tTxOUpQKGPhZ3uei8Lu7KdtvW1qDOBi8JQdnR62EFFMBZ6YC3fhDtTwhgu61zWVwvgxQ8/s1600-h/Eras+LIGHT+Fork.jpg"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5249841743056872290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPeA8FEfEK2IJN4IzvCUftfDh_Apnsv0ItF8qEyz3S3zpogTyMWp4pDNJSpAzY7MLOLToUa1tTxOUpQKGPhZ3uei8Lu7KdtvW1qDOBi8JQdnR62EFFMBZ6YC3fhDtTwhgu61zWVwvgxQ8/s640/Eras+LIGHT+Fork.jpg" style="float: left; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px;" width="452" /></a>PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com2tag:blogger.com,1999:blog-4454225558319444982.post-43138083724551913922008-09-07T13:59:00.006+10:002008-09-08T19:47:32.589+10:00Fatima's Fork<img style="CLEAR: both; FLOAT: left; MARGIN: 0px 10px 10px 0px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheIfV0r4b7GNQTtaF_vOQl-8nI6THanA6wUAfY5cmxkdGckIjpZqL4jk-cOtK1Z_sn2HPpTY1yAK2fB9Jpy-vNcDthfdyLbYy_lzBVo8s3uNIAqDROZx9Sn9cIt9tvsExXMrUozt9DdjA/s400/20080905+019-2+colour+web.jpg" border="0" /><br /><br />Waiting for friends to arrive at Fatima's Lebanese Restaurant on Cleveland Street Surry Hills and playing with my <a href="http://www.cnet.com.au/digitalcameras/cameras/0,239036184,339281306,00.htm">Canon IXUS </a>pocket-camera... alas, no photos of the great food we were served, cos we were too busy chatting and eating when dinner arrived on the table, but it was definitely Yum-oh!PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com2tag:blogger.com,1999:blog-4454225558319444982.post-60931153787639602972008-08-31T09:06:00.021+10:002012-01-21T07:46:55.237+11:00Moroccan Lamb & Chickpea Broth<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: 'trebuchet ms';">Barbara served up this delicious soup at a recent celebration of Tim's 'significant birthday' (one of those with an 'oh' in it...), while Tim's latest Jazz recording was playing in the background.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdfDfoT2aK3RP1MnAAgkpKk_HQVScj9B5Y4AxcR1McunxLPIu00ZIY7ic05llNVUVJvtnJ6F4uPG68r6PkL06F_yBaOOHVT9QgDd_VgB_NyLLrNhxTDe22YXUMg8sEc0X4uFsqJFuK3-g/s1600-h/Morroccan+Lamb+broth+20080830+039+ps+web.jpg"><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5240475093821841058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdfDfoT2aK3RP1MnAAgkpKk_HQVScj9B5Y4AxcR1McunxLPIu00ZIY7ic05llNVUVJvtnJ6F4uPG68r6PkL06F_yBaOOHVT9QgDd_VgB_NyLLrNhxTDe22YXUMg8sEc0X4uFsqJFuK3-g/s640/Morroccan+Lamb+broth+20080830+039+ps+web.jpg" style="float: left; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px;" width="640" /></a><br />
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Tim and his friend John can be found early on any fine Tuesday morning, playing Saxophone and Double Bass outside Sydney's Central Station at the Elizabeth St entrance, before they both go off to work for the day. They were 'discovered' one recent morning by the manager of a recording studio and invited to cut the CD we were listening to, which I have to say sounds HOT! The CD will be available in the near future - I'll keep you posted when they release it. Knowing I live in a world where people still play great music in the streets for the love of it makes me - and a lot of other lucky Sydney-siders - feel filled with joy. Thanks Tim - and Happy Birthday!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdFGkYsM9MUR6mMohjnNUfNJtirh53inCMw5t4Wc8sJ7kzrHcz_09RUd4mCYyjGRrurZ7ROAzacVAuhaPDwE0lbYA4ZKzV-D-lgOdoyKA_LInAGH7aLSN247jZnMINx2M3cF23kh4K90/s1600-h/Tim+&+John_MJB5903+by+Marc+Burlace.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5241205624258995282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdFGkYsM9MUR6mMohjnNUfNJtirh53inCMw5t4Wc8sJ7kzrHcz_09RUd4mCYyjGRrurZ7ROAzacVAuhaPDwE0lbYA4ZKzV-D-lgOdoyKA_LInAGH7aLSN247jZnMINx2M3cF23kh4K90/s400/Tim+%26+John_MJB5903+by+Marc+Burlace.jpg" style="cursor: hand; float: left; margin: 0px 10px 10px 0px;" /></a><br />
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This photo was taken by photographer Marc Burlace, for a Penguin Books street-theatre promo that was going on outside Central at the same time as Tim and John were playing, with three people dressed like 1930's characters handing out old Penguins to celebrate Penguin Books' birthday. </span><br />
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<span style="font-family: 'trebuchet ms';"><strong>The recipe for Barbara's Morroccan Lamb and Chickpea Broth </strong>is a two-step, requiring some preparation the night before the day that you want to serve it.<br />
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<strong>The-Night-Before: Prepare the Lamb Broth</strong><br />
500g lamb neck<br />
4 tablespoons olive oil<br />
100g onion<br />
100g carrot<br />
100g leek<br />
2 tablespoons cumin seed<br />
4 sprigs of thyme<br />
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Brown the lamb neck in oil, adding the onion and cumin seed, frying until fragrant. Add the remaining vegetables and the thyme and cover with water, simmering two-and-a-half hours until tender. Cool and strain the broth, reserving the lamb-meat and the broth. Dice the meat into bite-sized pieces. Refrigerate the broth over night and skim off any fat the next morning.<br />
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Also, cook 2 cups chickpeas in boiling water until tender. Strain and cool, refrigerating until ready to make the soup the next day.<br />
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<strong>The Next Day: Cooking the Soup</strong><br />
250g onion<br />
250g carrot<br />
250g leek<br />
1 tablespoon chopped garlic<br />
1/1/2 tablespoons turmeric<br />
2 tablespoons cumin<br />
1/1/2 tablespoons coriander<br />
1/2 tablespoon cayenne<br />
2 litres of lamb stock<br />
2 cups cooked chickpeas<br />
juice of half a lemon<br />
1/2 wedge of <a href="http://yum-oh.blogspot.com/2008/06/secret-ingredient-2-preserved-lemons.html">preserved lemon</a>, rinsed of salt and slivered<br />
salt and pepper to taste<br />
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Heat oil in a large soup pot and sweat the onions and garlic. Add the diced vegetables and stir-fry for 10 minutes. Add the spices and cook three minutes until fragrant, stirring to prevent burning. Add the lamb stock and simmer for 1 hour. Add diced lamb meat, slivered preserved lemon rind and chickpeas. When ready to serve, add lemon juice and season with salt and pepper to taste. </span><br />
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<span style="font-family: 'trebuchet ms';">Yum-oh!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpSR_nUDo44miePNl-l9u2zczHzJnhgjhayUmhfV55ERaXg38Mspa0g-6HQ38hKhnXecu2hv6NNFmfJFmkFvuFnsWbhDn0x5a3QB3Hg8czWCvHXX947KaH02HIEoxBuGA6PlLfNsAJN4/s1600-h/Morroccan+Lamb+Broth+20080830+070+web.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5240475093537658882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpSR_nUDo44miePNl-l9u2zczHzJnhgjhayUmhfV55ERaXg38Mspa0g-6HQ38hKhnXecu2hv6NNFmfJFmkFvuFnsWbhDn0x5a3QB3Hg8czWCvHXX947KaH02HIEoxBuGA6PlLfNsAJN4/s400/Morroccan+Lamb+Broth+20080830+070+web.jpg" style="cursor: hand; float: left; margin: 0px 10px 10px 0px;" /></a></div>PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com3tag:blogger.com,1999:blog-4454225558319444982.post-22924847358046276372008-08-25T23:57:00.028+10:002012-01-31T22:04:45.377+11:00Hungry for Vegies!<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: 'trebuchet ms';">This week I've developed a hankering for vegetables - can't get enough of them! <a href="http://www.iku.com.au/">IKU Wholefoods</a>, the iconic Organic Vegan diner at 612A Darling Street Rozelle seemed the answer to my prayers. They also have shops in: Glebe, Darlinghurst, Waverly, Neutral Bay, several City stores and Bondi Beach - full of fresh, wholesome, lush Vegan food.<br />
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Their Gluten-free Vegan Lasagne is second to none!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISjBhtscMfc6u5LJMwgOwU_KbYDtgOPSmiPI9SBjqSZZbgjTeaiiCYPvBxttbPoY7FqhWvgCRQUzMlUCGFYWoSqiKYDG5_7NfUbC8ge-Dpo7xkLWV8X5o75Frgkx-Br069qpTUu55KVY/s1600-h/Iku+Vegan+Gluten-free+Lasagne+Web+20080825+019.jpg"><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5238459522432855762" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISjBhtscMfc6u5LJMwgOwU_KbYDtgOPSmiPI9SBjqSZZbgjTeaiiCYPvBxttbPoY7FqhWvgCRQUzMlUCGFYWoSqiKYDG5_7NfUbC8ge-Dpo7xkLWV8X5o75Frgkx-Br069qpTUu55KVY/s640/Iku+Vegan+Gluten-free+Lasagne+Web+20080825+019.jpg" style="float: left; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px;" width="640" /></a><br />
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<span style="font-family: 'trebuchet ms';">Yum-oh!</span></div>PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com0tag:blogger.com,1999:blog-4454225558319444982.post-87197613926866429132008-08-04T20:36:00.013+10:002011-08-17T07:34:15.925+10:00Sydney Seafood School - Christine Manfield<span style="font-family:trebuchet ms;">When my sweet friends Ordette and Paul and Carol and Greg and Karen and Faith asked me what I wanted for my birthday earlier in the year, I said: "Please, no more THINGS! I've got more than enough 'stuff' - it's experiences that I treasure most..."<br />And their response was perfect: a gift voucher to the<br /><a href="http://www.sydneyfishmarket.com.au/SeafoodSchool/AboutSSS/tabid/82/Default.aspx"><span style="font-family:trebuchet ms;">Sydney Seafood School at the Fish Markets in Pyrmont</span></a><span style="font-family:trebuchet ms;">. </span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjukrsfsVofmvXwnMz3Y-OfPid6fqKH9m_PMoaRSNYxBrpvw-6h8SeEh7BfAIW1-o1ymgnj4FaQ1pkHcDrkUvZM7h1z-d8FawyH-f-ciaDQsVB_SF32Vl6DJposiDDV_lU4vuDZsZhXDHM/s1600-h/SSS+collage.jpg"><img id="BLOGGER_PHOTO_ID_5230891843574102722" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjukrsfsVofmvXwnMz3Y-OfPid6fqKH9m_PMoaRSNYxBrpvw-6h8SeEh7BfAIW1-o1ymgnj4FaQ1pkHcDrkUvZM7h1z-d8FawyH-f-ciaDQsVB_SF32Vl6DJposiDDV_lU4vuDZsZhXDHM/s400/SSS+collage.jpg" border="0" /></a><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3txC7sigepXi3fhh2B2I8czjFJ1IUwE2J6K6DMUSTL-9y8tw6QmkSR-RuEDpetsVc0G_Cap3oER9iZf2RGVu-T0jqTSlE2hvm5Cy-slB4Ib-Y-6Se3iT0hj5dSROyasm64liBUKwLbkY/s1600-h/Sydney+Fish+Market+20080802+002.jpg"><img id="BLOGGER_PHOTO_ID_5230670358723754338" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3txC7sigepXi3fhh2B2I8czjFJ1IUwE2J6K6DMUSTL-9y8tw6QmkSR-RuEDpetsVc0G_Cap3oER9iZf2RGVu-T0jqTSlE2hvm5Cy-slB4Ib-Y-6Se3iT0hj5dSROyasm64liBUKwLbkY/s400/Sydney+Fish+Market+20080802+002.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />So I had a look at the <a href="http://www.sydneyfishmarket.com.au/SeafoodSchool/CookingClasses/tabid/85/Default.aspx">program</a> for the year and the <a href="http://www.sydneyfishmarket.com.au/SeafoodSchool/GuestPresenters/tabid/84/Default.aspx">selection of fine chefs</a> they have on rotation, settling at last on <a href="http://christinemanfield.com/profileframe.html">Christine Manfield</a>. Her unique style of international cuisine was especially appealing to me - she has taught cooking and created exemplary restaurants in both Europe and Australia and h</span><span style="font-family:trebuchet ms;">er latest venture is <a href="http://www.universalrestaurant.com/home.html"><strong>Universal Restaurant</strong></a>, situated in East Sydney - at Republic 2 Courtyard in Palmer Street (between Burton and Liverpool streets) Darlinghurst 2010. </span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">For bookings, Phone: 02 9331 0709.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhR67Er-2_lxycTNt70jJqiDsEPHuTpwn0aWesqGEdBg9OmZgFf3po1LH27v2itlFI_4k04ARR8meK5o5H_J1D2XXEgUOaZFJ7xgjwjO9LVn79HjqAE9ySC6B4MpAcCOONG6iSxIMlwqs/s1600-h/Christine+Manfield+promo+pic.jpg"><img id="BLOGGER_PHOTO_ID_5230543545132706818" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhR67Er-2_lxycTNt70jJqiDsEPHuTpwn0aWesqGEdBg9OmZgFf3po1LH27v2itlFI_4k04ARR8meK5o5H_J1D2XXEgUOaZFJ7xgjwjO9LVn79HjqAE9ySC6B4MpAcCOONG6iSxIMlwqs/s400/Christine+Manfield+promo+pic.jpg" border="0" /></a><br /></span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-family:trebuchet ms;">The Seafood School class was excellent. <a href="http://christinemanfield.com/profileframe.html">Christine Manfield's</a> presentation was very smooth and professional - as you'd expect from a chef of her calibre - and her good relationship with a great team of support staff was very evident. The kitchen auditorium and cooking stations were very well laid out - I think there were about 40 people in the class, but it didn't feel crowded at all. The demonstration took about two hours where Christine cooked each of the dishes, explaining the ingredients and methods, with a few tips and trade secrets thrown in. The demonstration kitchen in the auditorium had mirrors over the bench, so it was easy to watch all stages of the process clearly.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE3VZ4V-P456GoEORFyNAfZ4UE4McJ7CBhaw4-vdhWcdT-hrSljV_g4BJNCr2yyP71NyRQaiOrk3y3XvY2TvX2lfDI6-zYTSk49pekUwAR9c9A7um5pyze-4ymH-B4djXAsVLAP30bC8g/s1600-h/SSS+Over+head+mirrors+20080802+034+web.jpg"><img id="BLOGGER_PHOTO_ID_5230539894231966130" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE3VZ4V-P456GoEORFyNAfZ4UE4McJ7CBhaw4-vdhWcdT-hrSljV_g4BJNCr2yyP71NyRQaiOrk3y3XvY2TvX2lfDI6-zYTSk49pekUwAR9c9A7um5pyze-4ymH-B4djXAsVLAP30bC8g/s400/SSS+Over+head+mirrors+20080802+034+web.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxYADEQvMHtCIhrSQ4ooFUpZympjbtZxrkWHz4MzxvUHzOR2zNzxoRVYk4PjxQX1qKATWoUtThPUi6ArcW6tTCWDtcBRbzjHNP-ljIsJ8tk1xTMctnQdkp_tzC8856MYDvCODBruyF8Vw/s1600-h/SSS+Over+head+mirrors+20080802+032.jpg"><img id="BLOGGER_PHOTO_ID_5230539740989606626" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxYADEQvMHtCIhrSQ4ooFUpZympjbtZxrkWHz4MzxvUHzOR2zNzxoRVYk4PjxQX1qKATWoUtThPUi6ArcW6tTCWDtcBRbzjHNP-ljIsJ8tk1xTMctnQdkp_tzC8856MYDvCODBruyF8Vw/s400/SSS+Over+head+mirrors+20080802+032.jpg" border="0" /></a><br /><span style="font-family:trebuchet ms;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNg1f81Bk2dZnWyv6DGoPn2JSXWBRixYKX9X30Q6u7ICYoEE4S89Vea5Hfy0Eexu8wNCHg2sWKhD2lRElD3x-5Lz4zQXlRgxbWjMGOYqM9RRz3B2zBpgk99Na3_ym9idEwOjMDJyqLhww/s1600-h/SSS+Over+head+mirrors+20080802+047+web.jpg"><img id="BLOGGER_PHOTO_ID_5230540042362813938" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNg1f81Bk2dZnWyv6DGoPn2JSXWBRixYKX9X30Q6u7ICYoEE4S89Vea5Hfy0Eexu8wNCHg2sWKhD2lRElD3x-5Lz4zQXlRgxbWjMGOYqM9RRz3B2zBpgk99Na3_ym9idEwOjMDJyqLhww/s400/SSS+Over+head+mirrors+20080802+047+web.jpg" border="0" /></a><br /></span><span style="font-family:trebuchet ms;"></span><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xKMvLAwOosTLHyHVcMZvDpTs2VvcJaQhlAObrdd3cL8bTAfo3ehEtciCZbQF-YRB7ojZM2AG7DrWPW7k451PG2v1GHFTZoT8LjF0D4XN6jEgF2S9hZvarDOyo3hfzdG5klbTenf2rMQ/s1600-h/SSS+Ingredients+for+Soba+noodle+salad+20080802+017.jpg"><img id="BLOGGER_PHOTO_ID_5230539605739564162" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xKMvLAwOosTLHyHVcMZvDpTs2VvcJaQhlAObrdd3cL8bTAfo3ehEtciCZbQF-YRB7ojZM2AG7DrWPW7k451PG2v1GHFTZoT8LjF0D4XN6jEgF2S9hZvarDOyo3hfzdG5klbTenf2rMQ/s400/SSS+Ingredients+for+Soba+noodle+salad+20080802+017.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjoAi7NzVZXzJH-nq01ZhHu6sDnLzbaIiV4gQeF2EhF1i93KmVldzGxsXjX6_aKjyHlvpoFTbXfohHL7hWBKGDqunkps7NcFw3pmWxHS8zNc18FFdnviLvcpMbr7Me5DGzZZa3NZDpeg/s1600-h/Christine+Manfieled+Green+Mango+Mandolin+20080802+046.jpg"><img id="BLOGGER_PHOTO_ID_5230538225490065010" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjoAi7NzVZXzJH-nq01ZhHu6sDnLzbaIiV4gQeF2EhF1i93KmVldzGxsXjX6_aKjyHlvpoFTbXfohHL7hWBKGDqunkps7NcFw3pmWxHS8zNc18FFdnviLvcpMbr7Me5DGzZZa3NZDpeg/s400/Christine+Manfieled+Green+Mango+Mandolin+20080802+046.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxJ-_q4rZOUKTO6gj5GWlo7H7fzQ8avpRjQcQ8JBBKQl2RnHywPbFWD2KN3bNYcxvuOgHXhbb741N3D2gpLC-N60gdNXsUCdyHLwRGXGWOhYyKDWxCnPGEYOR4n7TRtdAF-6cuyA7MGlY/s1600-h/SSS+Christine+Manfield+20080802+062.jpg"><img id="BLOGGER_PHOTO_ID_5230538922419670994" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxJ-_q4rZOUKTO6gj5GWlo7H7fzQ8avpRjQcQ8JBBKQl2RnHywPbFWD2KN3bNYcxvuOgHXhbb741N3D2gpLC-N60gdNXsUCdyHLwRGXGWOhYyKDWxCnPGEYOR4n7TRtdAF-6cuyA7MGlY/s400/SSS+Christine+Manfield+20080802+062.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYn-uxJ4nNNlYx_N-Msx6rHQFDUxW0VjbbGpsdCP5fKuWnjmdxXlAzSO6KhyL-2D0r0zYNiuXVO0c9l9uZOsArd3PDW1cN6vNNi_xX-jjvbHyVLoYH4vN1AuBB5IbG-imv_hiooN3t8o/s1600-h/Rice+Bran+Oil+20080802+020.jpg"><img id="BLOGGER_PHOTO_ID_5230539338489167442" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYn-uxJ4nNNlYx_N-Msx6rHQFDUxW0VjbbGpsdCP5fKuWnjmdxXlAzSO6KhyL-2D0r0zYNiuXVO0c9l9uZOsArd3PDW1cN6vNNi_xX-jjvbHyVLoYH4vN1AuBB5IbG-imv_hiooN3t8o/s400/Rice+Bran+Oil+20080802+020.jpg" border="0" /></a><span style="font-family:trebuchet ms;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />After the Demo, we progressed into the kitchen, forming groups of five around island benches dotted around a big open room, with each member of the group electing to cook one of the dishes, making enough for all five members.<br /><br />Drum-roll pur-leeze! - here's what we made:<br /></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xBCfn6Si0ycIihuqW7j3XVqMFOfF7TyJmYGZHI9LSL-z8Lnld5FxFp1G0SltdheQssjK7izb-KFNudz_FE0wC8Mw9LNhyN_g9kktoZ4ya5dU_YquANEoJDQOA12fPfSZ9EPQ0sR_xrs/s1600-h/Garlic+Safron+Mussel+Soup+20080802+118.jpg"><img id="BLOGGER_PHOTO_ID_5230540498248229954" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xBCfn6Si0ycIihuqW7j3XVqMFOfF7TyJmYGZHI9LSL-z8Lnld5FxFp1G0SltdheQssjK7izb-KFNudz_FE0wC8Mw9LNhyN_g9kktoZ4ya5dU_YquANEoJDQOA12fPfSZ9EPQ0sR_xrs/s400/Garlic+Safron+Mussel+Soup+20080802+118.jpg" border="0" /></a> <span style="font-family:trebuchet ms;">Garlic Saffron Mussel Soup<br /></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BvFEy2-JjdEDUeqz6TWTHIQzwmFkO3Ah8woQZZpz8LV-u73T42lvC4ragSTUZCOGRCk6KhI1dexOyUdIwvvHEeJ1t20OacIL9Jfd4ZxZb9rdHxjHRWbQB6U05lTVYq-1cCL6jGekkwY/s1600-h/Oyster+and+soba+noodle+salad+20080802+042#1-1.jpg"><img id="BLOGGER_PHOTO_ID_5230538782556941874" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BvFEy2-JjdEDUeqz6TWTHIQzwmFkO3Ah8woQZZpz8LV-u73T42lvC4ragSTUZCOGRCk6KhI1dexOyUdIwvvHEeJ1t20OacIL9Jfd4ZxZb9rdHxjHRWbQB6U05lTVYq-1cCL6jGekkwY/s400/Oyster+and+soba+noodle+salad+20080802+042%231-1.jpg" border="0" /></a><br /><br /><span style="font-family:trebuchet ms;">Oyster and Soba Noodle Salad</span><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXkItLiQj8j9LSPKWkzMF2fYV9lQ6I-Nze02F2qDkACGKfTtBndXAGqkkowf-AP2I6naAR-D6nnLHgS6rUdMTFN9ycfWhXAJXCILFjLqyHYWjePNPgCrGKdROEpNlxFZtw5ejN1F_0bs/s1600-h/Green+Mango+and+Fried+Fish+Salad+20080802+055.jpg"><img id="BLOGGER_PHOTO_ID_5230540311354162818" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXkItLiQj8j9LSPKWkzMF2fYV9lQ6I-Nze02F2qDkACGKfTtBndXAGqkkowf-AP2I6naAR-D6nnLHgS6rUdMTFN9ycfWhXAJXCILFjLqyHYWjePNPgCrGKdROEpNlxFZtw5ejN1F_0bs/s400/Green+Mango+and+Fried+Fish+Salad+20080802+055.jpg" border="0" /></a><br /><br /><span style="font-family:trebuchet ms;">Palm Sugar and Green Mango Fish</span><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiSp33wHEsKnHvKkNjTxxlvXo_PSzZXBTxeLdRL1PUan6x6Xu61wq8dVK5sJbjGIxn2gZmodW88t-ZE9dhXfrK-eakWEOwsi17Dk6rb7AIACaUBfNVh_iQQxtqy2y_m8HR8RzbVvLymEA/s1600-h/Fried+Fish+20080802+081.jpg"><img id="BLOGGER_PHOTO_ID_5230538426174633010" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiSp33wHEsKnHvKkNjTxxlvXo_PSzZXBTxeLdRL1PUan6x6Xu61wq8dVK5sJbjGIxn2gZmodW88t-ZE9dhXfrK-eakWEOwsi17Dk6rb7AIACaUBfNVh_iQQxtqy2y_m8HR8RzbVvLymEA/s400/Fried+Fish+20080802+081.jpg" border="0" /></a><br /><br /><span style="font-family:trebuchet ms;">Deep-Fried Fish pieces</span><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMaCivCLlIAhsYtaRh-eO_hDXmhZqHGawjKktl7BlWcjChQFgnBRIO5u3N66YCmKwM8rkoqorPtNAI-hLD4qcBWspzr8UXZTcDAOq6qtUPzZHxw26oW5NoQqgScuDBm6gloY5gRBf8ow/s1600-h/Crab+Fried+Rice+20080802+074.jpg"><img id="BLOGGER_PHOTO_ID_5230538599468866802" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMaCivCLlIAhsYtaRh-eO_hDXmhZqHGawjKktl7BlWcjChQFgnBRIO5u3N66YCmKwM8rkoqorPtNAI-hLD4qcBWspzr8UXZTcDAOq6qtUPzZHxw26oW5NoQqgScuDBm6gloY5gRBf8ow/s400/Crab+Fried+Rice+20080802+074.jpg" border="0" /></a><br /><br /><span style="font-family:trebuchet ms;">Crab Fried Rice</span><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ouJ2xvbQUGAOm06aQOZx4fFZEnshXCi6tzwdb3Ry8M612Ko4sR7N-ZO8ySHW6Tc3bg0gQok85jilQeM67-bx-L2rUj-Ys_iTh-5f4B0MvIm2_gblIKIea-XnxtNcJ1I12Doky5OLUiU/s1600-h/SSS+Cokking+class+notes+20080802+084.jpg"><img id="BLOGGER_PHOTO_ID_5230539038212367282" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ouJ2xvbQUGAOm06aQOZx4fFZEnshXCi6tzwdb3Ry8M612Ko4sR7N-ZO8ySHW6Tc3bg0gQok85jilQeM67-bx-L2rUj-Ys_iTh-5f4B0MvIm2_gblIKIea-XnxtNcJ1I12Doky5OLUiU/s400/SSS+Cokking+class+notes+20080802+084.jpg" border="0" /></a><br /><br /><span style="font-family:trebuchet ms;">Comprehensive notes and recipes were provided, so we can reproduce these gems at home.<br /></span><br /><span style="font-family:trebuchet ms;">When we had co-ordinated getting all dishes to peak at the same time, we proceeded to the dining room to enjoy the fruits of our labours. The dinner was complimented by a $100 bottle of fine champagne, which was lost on me as I don't drink alcohol - but they also had bottles of Perrier freely available.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihkOU4Yo_amS38qZGFcB9c62OcLLJzlX3ViT8ghzgebeG-niSfeckxgFSR50QWF3m5sp1e7nD3KOsf81ueCMdDxoQRpbnRIFvXitkDGFXInO83MlsBL7dKuXz7Fuss2QnT1Hw8aiUkF6M/s1600-h/SSS+finished+dishes.jpg"><img id="BLOGGER_PHOTO_ID_5230892282615559874" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihkOU4Yo_amS38qZGFcB9c62OcLLJzlX3ViT8ghzgebeG-niSfeckxgFSR50QWF3m5sp1e7nD3KOsf81ueCMdDxoQRpbnRIFvXitkDGFXInO83MlsBL7dKuXz7Fuss2QnT1Hw8aiUkF6M/s400/SSS+finished+dishes.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-family:trebuchet ms;">In summary, I have to say the whole experience was an absolute delight - I can definitely recommend doing a class at the Sydney Seafood School - and THANK YOU to my beautiful friends for thinking of sending me on such a sumptuous experience!<br /></span><br /><span style="font-family:trebuchet ms;"><strong>Yum-oh!<br /><br /><br /></strong></span><span style="font-family:trebuchet ms;"><strong></strong></span><span style="font-family:trebuchet ms;"><strong></strong></span>PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com3tag:blogger.com,1999:blog-4454225558319444982.post-59293899524470657462008-07-29T13:24:00.033+10:002011-08-17T07:34:15.932+10:00A Smorgasbord of Dancers...<span style="font-family:trebuchet ms;"><strong><span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Apologies</span> to the readers who want more recipes - there WILL be more in future, don't worry - but here's some more of the rich fare that has lately lured my eye away from the kitchen.<br /></strong></span><br /><span style="font-family:trebuchet ms;"><strong>I consider it 'food for the soul'...!</strong></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfnZrw_t5l1F97O_kGQs0NyIFMFy6BUa2kVTqwfHlrFO6t3qFWiMpIMP1c1PKdOI0N2yD_aq1YC5_kvKk5PuFv0sHKNY1TnIpJecLWjzItp1kK3W7PE6HHWmLhk2hcInWkZFEZ8inNa9g/s1600-h/collage+Dancers+documentary.jpg"><span style="font-family:trebuchet ms;"><img id="BLOGGER_PHOTO_ID_5228272349458688530" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfnZrw_t5l1F97O_kGQs0NyIFMFy6BUa2kVTqwfHlrFO6t3qFWiMpIMP1c1PKdOI0N2yD_aq1YC5_kvKk5PuFv0sHKNY1TnIpJecLWjzItp1kK3W7PE6HHWmLhk2hcInWkZFEZ8inNa9g/s400/collage+Dancers+documentary.jpg" border="0" /></span></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-family:trebuchet ms;">My long-time friends Dr Richard James Allen and Dr Karen <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Pearlman</span> of the <a href="http://www.physicaltv.com.au/HomePageThePhysicalTvCompanyRichardJamesAllenAndKarenPearlman_491_1071_3_0.html">Physical TV Company</a> invited me to witness the next stage of their creative process, a documentary film about Dance called: <a href="http://www.physicaltv.com.au/DoesntFitInABoxdocumentaryKarenPearlmanAndRichardJamesAllenThePhysicalFamilySeriesPart4_587_1246_3_0.html">Doesn't Fit into a Box</a>, inviting</span><span style="font-family:trebuchet ms;"> me to take stills photographs during the filming. </span><br /><br /><span style="font-family:trebuchet ms;">Over the last few years, Karen has been doing some Post-Doctoral Research in the Dance-Film area through a Fellowship with an organisation called Critical Path, based in <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Rushcutters</span> Bay in Sydney. Through that research she says she didn't so much come up with answers, but rather - as is often the way when delving deeper into things - discovered still more questions. </span><br /><span style="font-family:trebuchet ms;"><br />So in this stage of the documentary-making, Karen was posing her questions to a diverse range of professional dancers and choreographers, asking: </span><br /><span style="font-family:trebuchet ms;"><br /><strong>"Where does Dance come from?"<br /><br />"Where does Dance go when it leaves you?"<br /><br />- and the ultimate existential question -</strong> </span><span style="font-family:trebuchet ms;"><strong>"What is Dance <em>for</em>?"</strong></span><strong><br /></strong><br /><span style="font-family:trebuchet ms;">It was fascinating to listen to the varied responses of the professional dancers and choreographers who were being interviewed. Their expertise ranged from classically trained ballet, to flamenco, to indigenous performance, to Japanese <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Butoh</span>, to yoga and martial-arts, to contemporary <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">experimental</span> cross-media arts that weave movement and text and light and voice together into dance. </span><br /><br /><span style="font-family:trebuchet ms;">Sitting very still for 20 minutes at a time - not a pin may drop during filming! - over a </span><span style="font-family:trebuchet ms;">twelve-hour day and focusing intently on the responses of these professional artists was an intense <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">meditation</span> that made me reflect on my own creative practice. </span><br /><br /><span style="font-family:trebuchet ms;">And I found myself coming up with my own responses to Karen's Questions: </span><br /><br /><span style="color:#ff9900;"><span style="font-size:130%;"><span style="font-family:georgia;"><em>"Creativity comes from the air; </em></span></span><br /></span><span style="font-size:130%;"><span style="color:#ff9900;"><span style="font-family:georgia;"><em>through the crackling impulse of the thoughts and experiences we share with each other; </em></span><br /><span style="font-family:georgia;"><em>though the moments of inspiration that we scatter like seeds from our flowering; </em></span><br /></span></span><span style="font-size:130%;"><span style="color:#ff9900;"><span style="font-family:georgia;"><em>through the enlightenment that the burning of our flame sheds around us... </em><br /><em></em><br /><em>When it passes through us, creativity continues -</em></span><br /><span style="font-family:georgia;"><em>in the lives we have touched, in the minds we have changed </em></span></span></span><span style="font-size:130%;"><span style="color:#ff9900;"><span style="font-family:georgia;"><em>- it goes back into the air. </em><br /><em></em><br /><em><strong>And 'what is creativity for?' </strong></em></span></span></span><br /><span style="font-size:130%;"><span style="color:#ff9900;"><strong><em></em></strong><br /><strong><span style="font-family:verdana;"><em><span style="font-family:georgia;">- well, you might as well ask: </span></em></span></strong></span></span><br /><span style="font-size:130%;"><span style="color:#ff9900;"><strong><br /></strong></span></span><span style="font-size:130%;"><span style="font-family:verdana;"><span style="color:#ff9900;"><strong><em><span style="font-family:georgia;">'what is breathing for?'..."</span></em><br /></strong></span></span><span style="font-family:Trebuchet MS;"></span><br /></span><span style="font-family:Trebuchet MS;">Here is the view out the window of the dance studio as dusk fell. It had rained heavily throughout the day, but as you can see, all clouds have a silver - or in this case golden - lining.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5WjRUA3kit6X6grt0mvspN4k1r-a7e_oTNJhdifqBMnpW-1WXho245Rc1mpoZadwC-jwHHu-7jGLBfvhto4w6n9-yJS_S0yh_c5lzSOgaR8bsOTMqk-pt7snI8U8f4-naMESp_69vA2A/s1600-h/Rushcutters+Bay+20080725+465web.jpg"><img id="BLOGGER_PHOTO_ID_5228277883860808210" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5WjRUA3kit6X6grt0mvspN4k1r-a7e_oTNJhdifqBMnpW-1WXho245Rc1mpoZadwC-jwHHu-7jGLBfvhto4w6n9-yJS_S0yh_c5lzSOgaR8bsOTMqk-pt7snI8U8f4-naMESp_69vA2A/s400/Rushcutters+Bay+20080725+465web.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-TouVaab7PiKQSkWIG5wH-EchqZqoFOFAdcmC8riL5vkfys_BUiippo4OepZfbRnti3feTzH3OTjoJHZGe52fLeADn2H2UYGRmoLFrkv7B3Y_H6aFSaRi9_Z1UDRQRkef_hT_2Wbu24/s1600-h/Rushcutters+Bay+20080725+505.jpg"><img id="BLOGGER_PHOTO_ID_5228277769902864930" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-TouVaab7PiKQSkWIG5wH-EchqZqoFOFAdcmC8riL5vkfys_BUiippo4OepZfbRnti3feTzH3OTjoJHZGe52fLeADn2H2UYGRmoLFrkv7B3Y_H6aFSaRi9_Z1UDRQRkef_hT_2Wbu24/s400/Rushcutters+Bay+20080725+505.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiveV5hAak4h6vyLRG-sZj4TcHPdysrMGySI5V16L-HaOSNlrG6-1k2L7urA0hdCXDIGyEGDcXomLvLwRDqmayyKDej6LYweSCvNt8Gi-0KjFYpote9GuDPyinzC7OlfDAOdOtCSMPSN3M/s1600-h/Rushcutters+Bay+20080725+492.jpg"><img id="BLOGGER_PHOTO_ID_5228277610326406098" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiveV5hAak4h6vyLRG-sZj4TcHPdysrMGySI5V16L-HaOSNlrG6-1k2L7urA0hdCXDIGyEGDcXomLvLwRDqmayyKDej6LYweSCvNt8Gi-0KjFYpote9GuDPyinzC7OlfDAOdOtCSMPSN3M/s400/Rushcutters+Bay+20080725+492.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrcxWnvxz4wd24Ym5caaBU4vNfaNeXPtsE5Qlt8E6M-9GoDswgWLDbczmkNpBjMcplIPn21xcsAhja2rBaNDiDgmcKPEOWs_bZN3Ad0iuHxvBD5UUa-vI7APLkxm1lGY7aGo2OivqJigE/s1600-h/Rushcutters+Bay+20080725+669.jpg"><img id="BLOGGER_PHOTO_ID_5228277457252974674" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrcxWnvxz4wd24Ym5caaBU4vNfaNeXPtsE5Qlt8E6M-9GoDswgWLDbczmkNpBjMcplIPn21xcsAhja2rBaNDiDgmcKPEOWs_bZN3Ad0iuHxvBD5UUa-vI7APLkxm1lGY7aGo2OivqJigE/s400/Rushcutters+Bay+20080725+669.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><span style="font-family:trebuchet ms;">Yum-oh!<br /></span>PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com1tag:blogger.com,1999:blog-4454225558319444982.post-58329879881004665222008-07-28T12:09:00.006+10:002011-08-17T07:34:15.938+10:00Out & About...<span style="font-family:trebuchet ms;"><strong>I've been a bit slack in the Food Photography department lately... not because I haven't been eating - there's still been plenty of yum-oh in the tum-oh - just no time to photograph it!<br /></strong><br />For the last few weekends my camera's gaze has lifted from the dinner table and my mind has been occupied elsewhere, captivated by learning a host of new technical skills, as well as embracing new photographic opportunities outside the kitchen.<br /><br />Shooting in <a href="http://www.tutorial9.net/photography/the-power-of-raw-photography/">RAW</a> has been one of the technical things I've been exploring, bringing an appreciable difference (I think?!) to the quality of my finished images.<br /><br />Another has been getting hold of a new lens - the <a href="http://www.dpreview.com/lensreviews/olympus_12-60_2p8-4_o20/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Zuiko</span> 12-60mm wide-angle zoom</a>, which has opened a whole new window on my photographic world.<br /><br />I've also been shooting in a whole variety of fascinating and (gasp!) 'non-food' areas, such as: weekend travel, stills for a contemporary dance documentary, a Buddhist garden centre, a Catholic christening and promo shots for a pregnant yoga-teacher colleague... (you can see I'm a pluralist at heart!)<br /><br />For now, here's a collage of some pics from a wintry day-trip to Shell Harbour, down near Wollongong on the South Coast of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">NSW</span>, about an hour-and-a-half from Sydney. </span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWiPLsuoTJ2FHgPmGv_YcZcM4a60Q5w3dGaun9lddX8iSOKwd4O04iJR0ZM2GmEdhDJ6Qe-6yexeldjlPS6LH4RPWNQpZlWrV3HsRjCb-v9F_PTnkPHOWIIaJV0K-HqSLNlBhqLAyVNqE/s1600-h/collage1.jpg"><img id="BLOGGER_PHOTO_ID_5227848794493857010" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWiPLsuoTJ2FHgPmGv_YcZcM4a60Q5w3dGaun9lddX8iSOKwd4O04iJR0ZM2GmEdhDJ6Qe-6yexeldjlPS6LH4RPWNQpZlWrV3HsRjCb-v9F_PTnkPHOWIIaJV0K-HqSLNlBhqLAyVNqE/s400/collage1.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-family:trebuchet ms;">And a cup of hot soy-milk with chocolate stripes on top - just to show I haven't entirely abandoned Food Photography!<br /></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXJFM-S9n_Z0qzzrxs6bVbXRDMrH47wPSjeXWQi9cWIBwt9VM6zQjsTA4nYjYUjtcgDrgL4K7acWlG5N18NvL4HzoqsJF0LKBGaoF2c6qACSXifdinkcGKPpFze0jKirSJAKjDnYxCGqc/s1600-h/Hot+Soy-milk+20080704+091.jpg"><img id="BLOGGER_PHOTO_ID_5227849566116942274" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXJFM-S9n_Z0qzzrxs6bVbXRDMrH47wPSjeXWQi9cWIBwt9VM6zQjsTA4nYjYUjtcgDrgL4K7acWlG5N18NvL4HzoqsJF0LKBGaoF2c6qACSXifdinkcGKPpFze0jKirSJAKjDnYxCGqc/s400/Hot+Soy-milk+20080704+091.jpg" border="0" /></a> <p></p><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-family:trebuchet ms;">Yum-oh! </span>PhotoVenturahttp://www.blogger.com/profile/00475136281430786644noreply@blogger.com0