Christmas ham with orange and quince glaze

Glazed edges worth fighting over

This recipe is probably useless for oh about 12 months until it’s time for ham lovers to prep for another Christmas. But I can’t wait! Usually when my family glazes a ham, we peel off the skin, rub over a handful of brown sugar, secure over some pineapple rings and a few cloves poked in before the whole thing is rolled into the oven.

This year I ordered a ham made from pasture raised pigs. It was worth every pretty penny. A happy pig means a happy ham and Christmas should be a joyous time. Quince paste, orange juice, brown sugar and orange zest come together, painting thick splodges over the meat. I considered adding a little dry mustard powder but decided in the end that it might overpower the quince flavours but maybe that’s an option for next year. I set up the ham leg on a trivet, scored the fat before brushing over the glaze. I used half a handful of cloves to stud over the meat before baking it for about an hour and a half.

Oh piggy. You didn’t die in vain but were turned into sweet and sticky ham goodness. Thank you.

The scent wafting through the house was so evocative on Christmas Day! About halfway through, I brushed another layer of glaze over the ham which nicely caramelised over the meat, becoming sticky and unctuous. People were fighting over the pieces with a rim of glaze and it’s a relief to know my gamble paid off. I did notice with my fancy ham that far more smoky fat leached out than others in the past.

Feeds: Glazes a large ham that feeds 20 people
Start cooking: About 3 hours before eating

Christmas ham with orange and quince glaze

Ingredients:

• 1 leg x ham (mine was about 5 kgs)
• 100 grams x quince paste
• Juice x half an orange
• Zest x one whole orange
• 3 tablespoons x brown sugar
• Cloves

Method:

1. Preheat the oven to 220 C / 430 F.
2. Combine the quince paste, orange juice, orange zest and brown sugar. Heat in a small saucepan, stirring until combined. Alternatively, heat in the microwave for one minute and then stir together.
3. Cool the glaze for 15 minutes.
4. Prepare your ham by peeling off the skin and set over a trivet in a large roasting pan. Score the fat into diamonds and then brush over the glaze.
5. Stud the centre of each diamond with a clove.
6. Glaze the ham in the preheated oven for 45 minutes before basting with another layer of the paste. continue to cook for a further 45 minutes.
7. Once caramelised, take the ham from the oven and remove the cloves before carving. Let it sit for at least half an hour before carving.

Brushed with the glaze and ready for the oven

Green mango noodle salad

This was a perfect summer meal. It was a hot, dry day yesterday and I decided to make my favourite noodle salad. I already had clear vermicelli and minced pork at home so all I needed was some fresh herbs and vegetables. Whilst I was at the Asian grocery store, I saw some green mangoes and picked up one to throw into the mix. It was my best decision of the day!

Plenty of fresh mint and basil

The unripe mango lends a refreshing sweet, yet tart crunch to the salad. It makes me want to only make it when I get my hands on green mangoes! Yesterday, I used cucumber in the salad but raw young zucchini is a great alternative which works particularly well if the salad sits for more than a couple of hours. Cucumber does have a bit of a tendency to wilt and soften over time.

If you omit the meat, the salad is great under a piece of grilled fish or a refreshing change alongside a barbeque. I’ve served it inside a lettuce wrap as a snack and sometimes mix through a handful of roasted peanuts or halved cherry tomatoes. In short, please make this salad! It has an interesting mix of textures and flavours and easy to adapt to whatever you have on hand.

Julienned green mango, cucumber and clear vermicelli

Feeds: Four people for a light meal
Start cooking: 30 minutes before eating

Green mango noodle salad

Ingredients:

• 1 x large green, unripe mango
• 300 grams x minced pork
• 3 x Lebanese cucumbers
• 150 grams x glass vermicelli
• 1 cup x mint leaves
• 1 cup x Thai basil leaves
• 2 x small red chillis
• 1/2 teaspoon x pepper
• 1 x garlic clove
• 1/4 cup x fish sauce
• 1/4 cup x lemon juice
• 3 tablespoons x water
• 1-2 teaspoons x sugar

Method:

1. Mix a tablespoon of fish sauce and half a teaspoon of pepper with the pork mince. Leave for at least 10 minutes to marinate.
2. Peel the mango and cut the flesh off the stone. Thinly slice and then juliennne into thin strips and place into a large bowl.
3. Cut the cucumbers in half and deseed. Julienne the cucumber and add to the bowl.
4. Peel and chop the garlic clove finely.
5. Slice the red chillis.
6. Create dressing by mixing fish sauce, lemon juice, water, chopped garlic, chilli and one teaspoon of sugar. Taste and if you want it sweeter, add in a little more sugar. The sweetness rounds out the dressing so it isn’t too astringent. You’ll probably have some dressing left over.
7. Using kitchen scissors, snip the glass vermicelli strands in half or thirds.
8. Boil a pot of water and add in the noodles and turn off the heat. Leave for 2 minutes and then drain noodles under cool water.
9. Add noodles to the mango and cucumber.
10. Heat up a large frying pan over high heat with a tablespoon of oil. When smoking, add in pork and brown, breaking up the lumps as you go.
11. Continue to cook the meat for 5 minutes or until evenly cooked. Add pork to the noodle salad.
12. Stir through half of the dressing and taste test. If you need more, add dressing until salad is lightly coated.
13. Toss through the fresh mint and Thai basil leaves (tear in half if the leaves are very large) and serve.

Just added the dressing and ready to serve

Izakaya Fujiyama

I’ve finished my Christmas shopping! It’s a relief as I hate fighting the silly season shopping crowds. Believe me, I’m rarely this organised. Despite the yearly plan to send Christmas cards, somehow I never manage it. This year I haven’t even bothered to pretend that it’ll happen.

Drinks menu

This dinner was kind of a follow up to the one with my friend Dan at Orto Trading Co. We’d noticed the Japanese restaurant two doors down and resolved to return another time to try out Izakaya Fujiyama. Chef/owner Kenji Maenaka used to work in the Bodega kitchen looking after the dessert station but struck out with his own place in 2011. His time spent in the kitchens of The Four in Hand, Atelier and Marque have given him a practical view of Australian public’s taste and he’s designed the menu accordingly. Reflecting the relaxed vibe and izakaya-style, bookings aren’t taken so just show up when you feel like a drink and a nibble.

Chef/owner Kenji Maenaka

After my day of Christmas shopping, it’s 6.30pm when Dan and I meet outside and there’s only a couple of customers inside. By 9pm when we leave, the place is buzzing and full. I tentatively ask if it’s okay if I take some photos and am directed to Kenji himself who is behind the bar. He graciously gives permission, but seems a little camera-shy.

Edamame

It’s an izakaya so in the spirit of things (pun intended) we order some drinks and edamame to start. Dan selects a beer while I agonise on which sake to pick. All I know is I like them dry and not too sweet. While I ask one of the waiters for suggestions, one of the other waiters appears holding a chilled bottle of sake which he says is fragrant like rockmelon. Sounds intriguing so I give it a go. The 57 Chikusen Hiyaoroshi Junmai turns out to be lovely but seems like many sakes I’ve tried before.

57 Chikusen Hiyaoroshi Junmai

I know Dan likes kingfish so suggest ordering the lime and miso marinated fish. It’s served tartare style with fried tortilla chips with a crown of chopped chives. It’s fun to eat but I find the miso overwhelms everything else. Really, it could have been any fish. We also try the agedashi tofu which several reviews have noted is unusually paired with okra and daubed with grated daikon. My verdict? I love it! It’s different and makes for a substantial dish.

Lime flavoured miso, kingfish, fried tortilla

Agedashi tofu, braised shitake mushroom with okra

Alongside the printed menu, we’ve given a handwritten list of daily specials, one for food and one for drink. We choose a daily special of black pepper glazed spring chicken and then the waiter mentions that we haven’t ordered much. Go hungry? The idea is unfathomable so we also plump for the prawn and chicken wontons in ponzu dressing. Which turns out to be mistake because for two people, it’s actually a lot of food.

Sitting at the bar, Dan and I get the opportunity to watch chef Kenji Maenaka work his magic and our conversation falters as we get distracted with trying to work out which dishes he’s plating up. In the meantime, the black pepper glazed chicken shows up and turns out to be enormous. There must be almost half a chicken there! The prawn and chicken wontons are good with the light ponzu dressing but ends up being extremely filling. In hindsight, it was the perfect amount of food for three people to share.

Black pepper glazed spring chicken

Prawn and chicken wontons with ponzu and chives

The plateware at Izakaya Fujiyama makes all the dishes look picture perfect. Throughout dinner we’d watched the beautiful plates being pushed out onto the pass. At one point, I clasp my hands around the rough hewn cup that held the edamame and wish for a tiny moment that I could live with being a thief. Looks like I should plan another trip to Japan to fulfill my ceramic dreams.

After all that food, neither Dan and I can fit in a sweet course. Which given the chef’s background is a shame as they’re meant to be one of the highlights of the menu! I do see Kenji plate up the Fujiyama Snickers dessert with peanut butter cake, chocolate custard, housemade salted caramel ice cream and caramelised peanuts. Wow.

Interior

Do you think ‘eating is cheating’ when it comes to drinking? To my mind, a night sipping and grazing at an izakaya is better than ending up rambling wide eyed, with an empty stomach in the early hours at a kebab shop. I’ll be back to Izakaya Fujiyama again to try out more sake, Japanese beers and the grilled fish jaw which is exactly what it sounds like. What else? The grilled octopus, Kenji’s fried chicken (KFC), three bean salad, sashimi, teriyaki beef, tofu salad…err, looks like I’m going to have to come back quite a few times to satisfy my curiosity!

Maybe next time you can join me (the more people there, the more things we can order!) and maybe, just maybe we’ll even have room for some dessert.

Izakaya Fujiyama
G09/52 Waterloo Street Surry Hills NSW 2010
Open Monday-Saturday 6pm until late
Phone: (02) 9698 2797

Fresh chilli sauce (expanded)

A tiny bit sharp from the vinegar and fiery hot from the small chillis, this fresh chilli sauce is not for the fainthearted. I’ve written about this sauce but only in an offhand kind of way. I think it deserves a full, dedicated post. Below is an extended version with more precise proportions.

Fresh chilli sauce with ginger and garlic

It’s lovely on the side with Hainan style poached chicken and slices of cucumber, as part of a warm dressing for wonton dumplings or stirred into pasta sauce. A dollop mixed into homemade mayonnaise or aioli gives an amazing kick!

A few months ago, I ate at an newish Malaysian hawker food restaurant in the city. The chicken rice was served with a similar sauce except it was sweetened until it was verging on a sweet chilli sauce. Bad idea. One of the reasons I don’t buy low fat versions of food; usually the sugar content has been increased as a flavour compensation. Quality wise, I’d rather eat less cheese but more of the real thing than the low fat versions.

Young ginger is in season at the moment in Australia and if you can get your hands on some, I recommend using it in this recipe. The smooth texture and light bite is great in this sauce. Otherwise use normal ginger but it is a little stringier than the young variety. The sugar listed below isn’t compulsory and I promise that the resulting sauce isn’t sweet. Somehow it remains tasting fresh for ages, probably helped by the salt and vinegar. Kept well sealed in the fridge, I use the same batch over a good six months but if you’re wary of keeping it so long, use it up within three months.

Feeds: This recipe makes about five 500ml jars but can be easily be divided into thirds
Start cooking: 30 minutes before eating (but probably tastes best made the day before)

Fresh chilli sauce

Ingredients:

• 1.5 kg x small red chillis (e.g. birdseye chillis)
• 2 medium heads x garlic
• 180 grams x ginger, roughly chopped (young ginger if possible)
• 1 and a half teaspoons x salt
• 375ml x white vinegar
• 30 grams x sugar (optional)

Method:

1. Prepare jars and lids by placing them in a preheated oven 120C / 250 F for 20 minutes.
2. Peel the garlic cloves and divide into equal thirds.
3. Cut the stalks off the fresh chillis and divide into equal thirds (500 gram portions).
4. In a food processor or blender, add a portion of chilli, garlic and 60 grams of fresh ginger.
5. The proportion of vinegar to chilli should be 1:4. So for 500 grams of chilli, add in about 125ml of white vinegar. Malt vinegar can be used instead but please note that the taste is less neutral.
6. Add in half a teaspoon of salt and 10 grams of sugar if using and process/blend until smooth and thick.
7. Pour sauce into the sterilised 500ml glass jars. Continue with remaining ingredients until you’ve made three batches of the sauce.
8. Seal jars and keep in the fridge for up to six months.

Spiced cherry and almond cookies

Are you planning edible gifts for Christmas this year? These spicy cherry cookies are a worthy addition to any hamper. The dough is spiced to the hilt, with dried cherries, orange zest and almonds mixed through. These all combine to make your home smell as if I accidentally killed Santa and baked him to hide the evidence.

Use dried cranberries or currants if cherries are hard to track down. They’re not the easiest dried fruit to find in Australia, although I do see it more often closer to Christmas. Resting a day or so before baking produces a superior cookie in flavour and texture. So patience my friend, is required. It helps that I’m never tempted to eat raw biscuit dough. I’m still on a baking break at the moment but figured that you might have plans to bake for the silly season and this recipe is just too good not to share!

Master stock braised beef brisket

A Chinese master stock is poaching or braising liquid which can be used over and over again. Over time, the flavour intensifies and like a mother dough, becomes more complex and full bodied. Master stocks are a very common Cantonese Chinese cooking technique. It comprises of water, soy sauce, Chinese cooking wine and aromatics such as ginger, star anise, cassia bark, garlic and dried tangerine peel.

Braised brisket absorbs the master stock flavours, slow cooking to fall apart tenderness

The exact ingredients of a master stock is quite individual and I adjust ingredients or proportions depending on what I’m going to poach or braise. There’s a few garlic cloves in the recipe below but if I was cooking a chicken or a duck then I would probably omit the garlic, nor add so much tangerine peel. The dried peel goes fantastically with beef though so this time, into the pot it goes! Many recipes include Shaoxing, the Chinese cooking rice wine but I don’t. If you want to, add 50ml of the wine to the post along with the other liquid ingredients. You don’t have to cook meat in it either – shitake mushrooms, cooked peeled eggs and tofu are other master stock poaching options.

Dark dried tangerine peel (also showing underside) and Chinese rock sugar

Apart from the beef, the star of this brisket is the dried tangerine peel. The flavour of of the peel is fragrant and faintly bitter in that way that citrus pith often is. In a pinch, you can substitute in fresh tangerine/mandarin/orange peel although it isn’t the same as the real thing. You can purchase dried tangerine peel from Asian grocery stores and also Chinese stores that specialise in certain smallgoods like dried scallop, abalone, shitake mushrooms etc. Aged before being sold, the older the peel, the better the flavour is reputed to be. I sourced my tangerine peel from my lovely mother so my secret stash is over 20 years old and very aromatic.

Chinese rock sugar add a lovely sheen and adds sweetness to master stock. I often use rock sugar when making Chinese sweet dessert soups or a simple ginger syrup to drizzle on sweet dumplings or a fruit salad. Rock sugar has a pale caramel or honey tones so it’s less one note than white sugar, although I think you can use raw caster sugar instead.

As most people don’t use master stock on a daily basis, it’s best kept in the freezer otherwise you have to boil every 3-4 days and who has time for that? Having a master stock on hand is a ‘pantry’ staple that means you can whip up a fantastic meal anytime. The braising liquid quantity is on the small side as master stocks go – you can easily double or triple the liquid ingredients but take it easy on the star anise and tangerine peel and just add an extra piece or two otherwise it’ll overwhelm.

Serve on rice with simple Chinese greens, coriander and sliced chilli

Although it seems like a fair amount of chilli, even the higher amount specified below will only give a mild hint of heat. I recommend braising the meat on the bone so if you don’t like the bone factor, remove it at the end when the meat is tender. That way, you still get all the flavour benefits. If you cook the beef the day before, keep it overnight in the fridge so you can remove the solidified fat the next day. Like a good curry, it only tastes better if made earlier anyway! This recipe make quite a lot so I gifted some to a friend and portioned the rest into the freezer for future meals. To keep the master stock, strain after using and freeze.

I like to have my braised beef with a scoop of steamed rice and some green vegetables like bok choy or gai lan (Chinese kale). Some of the master stock was reduced down to a light glaze that’s drizzled over just before serving. I sliced some fresh chilli and picked off some fresh coriander leaves and dinner was done.

Feeds: Eight people (with vegetables and rice on the side)
Start cooking: At least 3 hours before eating (even better if prepared the day before)

Master stock braised beef brisket

Ingredients:

• 3 kilos x beef brisket (or other stewing cut), cut into 4cm pieces – this weight assumes bone-in
• 1 litre x water
• 200ml x light soy sauce
• 50ml x dark soy sauce
• 50-80 grams x Chinese yellow rock sugar (can substitute raw caster sugar)
• 3 pieces x dried tangerine peel
• 1 x fat man’s thumb sized piece of fresh ginger, sliced into 8mm pieces
• 2 x garlic cloves
• 1-2 x star anise
• 1 x cinnamon stick
• 20 x whole black peppercorns, lightly crushed
• 4-8 small chillis (fresh or dried)
• 2 x spring onions
• Salt, to taste

Method:

1. Boil two litres of water in a large pot. Once boiling, add the beef brisket and bring back to the boil and blanch for 5 minutes.
2. Drain the beef brisket and rinse under cold water. It is now ready to be braised.
3. Prepare the master stock by placing remaining ingredients in a large pot. Simmer over medium heat for 10 minutes.
4. Add the beef, bring to a simmer and cook for 90 minutes.
5. Test the beef after 90 minutes. It should be tender at this point. If not yet tender, cook for a further 15 minutes or until tender.
6. Do a taste test and adjust seasoning; it may need some added salt. Remember that we will reduce some of the master stock to create a light glaze so the flavour will intensify.
7. If you have time, cool the braised brisket overnight in the fridge. The next day, skim off the solidified fat and reheat to serve.
8. To create a sauce, place two cups of the braising liquid in a small saucepan and simmer over medium heat until reduced to a scant cup. It won’t be thick but will create a light glaze to drizzle over the brisket.
9. Serve with steamed rice and simple greens. Add sliced chilli and fresh coriander (cilantro) if desired.

Chilli-lime salt

My brother gave me some limes the other day. They’d been languishing in my fridge for over a week next to some chillis. Last weekend, I decided to utilise both of these ingredients to make a seasoned salt. The end result turned out well, although I’d next time I’d mix in some hotter chillis for a stronger kick.

The final product; chilli-lime salt

Return to Hartsyard

Did I say I was going to abstain from alcohol for six weeks? I made it six days before I cracked.

I can’t pretend to be anything close to perfect. On reflection, I don’t drink to excess anyway (I’m a homebody who barely drinks at home) so have tossed away that alcohol resolution. So where did I break the ban with a pisco punch? At Hartsyard, of course.

Of all the restaurants I’ve been to this year, Hartsyard is up there amongst the ones I frequent the most. I first wrote about them in June soon after they opened. The service is friendly and welcoming. The food is American-hearty, gorgeous and memorable. The cocktails, oh the cocktails. I love the drinks menu and I think I’ve sampled every cocktail.

Last Thursday, my friend Kitty celebrated her birthday at Hartsyard. It’s pretty much her favourite restaurant in Sydney. Although we’re both regulars, we’ve never happened to go together. Friends Gibbo and Luce joined in the fun at Hartsyard.

We started with broadbeans cooked whole over charcoal, served with romesco sauce, lemon jam and showered with shaved almonds. We dug straight in with our hands, popping the hot (you need asbestos hands!) and tender broadbeans into the sauces. Gibbo loved them, even claiming that she could happily eat it everyday. High praise from someone who only eats vegetables to avoid scurvy.

All images were taken by my iPhone so they’re not as sharp as normal. Hartsyard always gives us a relaxed night out and with a menu designed to share, it’s a great restaurant to go to with good friends. Small groups suit the space and accordingly, Hartsyard only take bookings for groups of six or fewer. Having said that, I’ve perched at the Hartsyard bar quite a few times to dine by myself and make spontaneous friends at the communal table.

Next up was the cold smoked fried chicken with a very light and fluffy American-style ‘biscuit’ and sausage gravy. I cut up the chicken to share and we finished it in record time. Perhaps you can just make out a little photo bombing around the plate. My beloved friends as you’ll notice, are all class.

Our friendly waiter Dan placed the smoked short-rib with bone marrow and kimchi onto the table and asked who hadn’t eaten this dish before. It’s Kitty’s favourite but everyone else put up their hand. At this, Dan frowned and said to me: ‘Are you sure you haven’t had this?’. Obviously I’ve been to Hartsyard so many times, they expect me to have eaten through the entire menu by now! After tasting the beef, I can tell why Kitty likes it so much. The short rib is tender and the kimchi is tart and lightly spicy. Gibbo wasn’t sure if she wanted to try the bone marrow so Kitty was thrilled there was more for the rest of us.

We also put in the obligatory order for poutine. This particular dish has gotten so much buzz since the place opened. It’s one of those must-have dishes (as long as you eat meat). Last week Hartsyard chef Greg tweaked the infamous poutine. The dish used to have oxtail gravy, crispy beef shreds and a cheese and ale sauce, the combination of which I have described as a drunken stoner’s fantasy meal. The new incarnation has a Tex-Mex twist with handcut beef chilli, cheddar and ranch sauce. The potatoes are a Dutch variety and are now cut skinnier. I think the fries have gotten thinner over time as first time I tried the poutine, they were fat and chunky.

A green hot pepper vinegar is served on the side of the new look poutine. Hartsyard have a red pepper sauce that’s provided with the oyster po’ boy and the crispy pigs’ tails but the green one is new and spicier. The hot sauces are so popular, they have plans to start selling them in the new year. Lucy and I were picking at the poutine and I think we ate more than our fair share. The verdict? The new poutine is just as good as the old version.

After that alcoholic introduction, you might be surprised to hear that Kitty and I each had a housemade creaming soda along with dinner. No raspberry flavour here, just real vanilla seeds, sweetened cream and soda with a maraschino cherry for that retro touch. Mildly sweet, it’s fun to drink and you won’t get it anywhere else. Lucy and Gibbo had wine and cocktails respectively but I didn’t manage to catch what they ordered. I’d sneakily ordered my pisco punch at the bar earlier before everyone else arrived.

The peanut butter and banana sundae for dessert is a foregone conclusion if Kitty’s around. She likes it so much, she carries that magical sundae around with her everywhere as her phone background. With pretzel ice cream and salted fudge involved, how could anyone resist? Chef Greg kindly sent one out on the house for Kitty’s birthday. Did the birthday girl share it? Yes she did and that’s why we love her. One day I’d like to try the deep fried cheesecake that comes with popcorn ice cream, yuzu, blueberries and honeycomb.

When Hartsyard first opened in May, they initially had plans to introduce brunch on the weekends. When we were chatting with Greg, I mentioned how glad he must be that they’re not doing that since they’re so busy, only to hear it’s still on the cards. Coming soon at some point in the future will be Sunday brunch from 11am onwards; just walk ins and no bookings needed. The Hartyard breakfasts won’t be your usual run-of-the-mill stuff so eggs, mushrooms and tomatoes won’t particularly feature. Gibbo high-fived Greg as all of those foods are on her new forbidden list (as ordered by her health practitioner. Not voluntary! The girl loves her eggs on toast for breakfast).

One thing’s for sure; you know I’ll be returning to Hartsyard again. But maybe next time, it’ll be for brunch. I can only wonder if they’ll make a hair of the dog style cocktail…

[5 April 2013. Update! The hot sauces for sale and the planned brunch have been put on hold for the time being. Just enjoy Hartsyard as it is and make sure to leave room for dessert. You won’t regret it.]

[25 September 2013. Another update! Dreaming of breakfast at Hartsyard? You’ll have to sleep a little longer as it’s no longer slated for the near future.]

Hartsyard
33 Enmore Road, Newtown
Open Wednesday-Friday 5.30pm till late; Saturday-Sunday 5.30pm till late
Phone: (02) 8068 1473
Email: hello@hartsyard.com.au

Three cheese and spinach tart

Oh yes. A parmesan shortcrust.

I’ve had a bit of a baking overload and need a break. This year I’ve made enough brownies, pies, cookies, boreks, tarts and cakes to make me turn hostile.

This savoury tart is worth making again sometime when I get over this non-baking phase. With parmesan in the shortcrust base and ricotta and feta in the spinach and pinenut filling, it’s a bit of a cheesefest. Nutmeg scents the entire tart, bringing the best out of the cheese and the spinach. To add crunch, I threw in a handful of toasted pinenuts too.

Still need to add the pinenuts and lemon zest

If you don’t have a tart case, don’t worry! Just do it galette style by rolling out the pastry into a large circle on a piece of baking paper. Transfer to a baking sheet to finish the preparation. Pour the filling into the centre, leaving a generous inch of pastry on the edge. Fold up the edges with a wide pleat to overlap part of the filling and then bake as directed. It will probably look more beautiful and rustic. Never feel compelled to buy more kitchenware unless you’ll use it often.

MoVida Sydney

Frank Camorra in the kitchen

My friend Skill’s official birthday is in a little over a week and we celebrated early and thoroughly at MoVida Sydney last Friday. We love to share food and what better than modern Spanish at the newly opened Sydney outpost of a Melbourne institution. The head chef in Sydney is James Campbell (formerly at MoVida and MoVida Aqui) while owner/chef Frank Camorra is staying in town until March 2013 to ensure a smooth transition.

Waiting to be seated at MoVida Sydney

A low cookie cutter wall defines the space just inside MoVida Sydney’s doorway

The space is comfortable with booth seating and generously sized black leather stools at the bar. The area near the kitchen has partially opened louvered windows allowing customers to peek at the chefs and vice versa. The restaurant only takes bookings for 40% of the seating and having missed out, I arrived before midday to secure a table. Unless you have private things to discuss, I love sitting at the bar or overlooking the kitchen in restaurants. You get to see more of the action and it’s fun chatting to other customers and staff.

Skill was running late so I ordered the Rosita apertif while I was waiting. Similar to a negroni, it was made up of Campari, vermouth, bitters and tequila. When Skill arrived, she was surprised with a complimentary glass of bubbly for her birthday! It’s the small things that make a difference.

Vanilla glazed nutella puffs

Sweet glazed puffs

Last Friday I hung out at my friend Kitty’s place after work. We made pork and coriander wontons that we dressed with soy sauce and chilli oil for a quick dinner. It was fun and companionable as Kitty and I folded wontons and chatted about our week. We don’t cook together often so it was novel and besides, I love spending time at Kitty’s place. Kitty’s boyfriend recently surprised with her a balcony makeover! Colourful and retro styled (complete with pink flamingos), I’m looking forward to hanging out with a few cocktails in summer.

Part of Kitty’s fabulous balcony

Cocoa nib shortbread

Hands up if you know what scroggin is! My jar of cocoa nibs claim it’s a great addition to scroggin which is the supposedly Australian/Kiwi word for trail mix. One theory is the word is an acronym for sultanas, chocolate, raisins, orange peel, grains, glucose, imagination and nuts. A more entertaining explanation is that it’s a hybrid of scrotum and noggin.

A poll of my friends on a single afternoon revealed that no one had any idea what scroggin was (or schmogle either which is an alternate name). My in-depth research thus concluded that it must be a more commonly used name in New Zealand.