‘speedo’-ing through sydney.

Hello from Sydney!

(and a belated Merry Christmas)

The night I completed 3 weeks of hard but fulfilling work with a truly fantastic group of giving and fun-filled individuals, I hopped onto a plane heading for Christmas in the land down-under. More specifically, this would be Christmas in Sydney for the first time in 15 years. A relaxing break like this could not have come at a better time!

The most unique part about Christmas in Sydney is the oxymoron of summer and beaches with the iconic white winter Christmas imagery we all know so well. This was really drawn to my attention when someone recently asked me whether it was odd to see ‘tank-top wearing Santas’ in Australia, to which I replied with a “Strangely, I think I may be used to it”.  So, when organising our mandatory catch up with wifey @mighteee, I of course suggested that we embrace this Sydney ‘uniqueness’ and make our way to Bondi Beach.

punch.

♪♫ headlights – robin schulz ft. ilsey

Final Sydney Post of 2014: Rushcutters Restaurant and Market Place

A final post on Sydney brunch for 2014…

It took me a significant amount of persuasion in order to convince my Dad to leave his study for a final Sydney brunch together.  After my first dining experience at Rushcutters for a friend’s 21st, the birthday girl herself (Hey Pip!) had me determined to revisit the cafe/restaurant/market place for brunch.

I must admit that I am susceptible to the luring decor and ambience of any dining location.  The high warehouse like ceilings and floor-to-ceiling glass panels created a spacious and almost al-fresco atmosphere.

Rojak Round-Up

HAPPY CHINESE NEW YEAR!!  I have a celebratory post coming up soon but thought that a little local hawker fare needed to be injected into this space.

In the mean time, I hope you enjoy the post and that the Year of the Horse brings happiness, health, success and wealth in all aspects of life to you all!

Each trip to Singapore holds minimal ‘clean eats’ but maximal taste and enjoyment. Rojak is my attempt at incorporating a salad type meal into my day….but who am I kidding? It tastes too good to be true.

In regards to the ‘technicalities’ of this hawker dish, Singaporeans gravitate towards the ‘Chinese-style’ Fruit Rojak, which traditionally consists of:
• Cucumber
• Pineapple
• Bengkoang (turnip)
• Taupok (a puffy and deep-fried tofu)
• You Tiao (Asian dough-fritters)
• Chopped nuts
• Dressing – haeko (shrimp paste), sugar, chilli and lime juice

Some places like to include more unique additions:
• Raw mango
• Green apple
• Century Egg
• Cuttlefish
• Jellyfish

The typical Rojak-stall set up

All the ingredients are tossed together in the dressing, which is hopefully plentiful until the flavours of the dressing are absorbed into the more ‘neutral’ tasting dry components.
This trip, I have undertaken the tough task of deciding upon the (subjectively) Best Rojak in Singapore, so I visited three Rojak stalls which were either recommended to me or which I had discovered on previous trips.

End of 2013 Reboot

I have been pondering upon this post for a long while now – how to approach a ‘conversation’ after 6 months away from the world of WordPress and the blogosphere.  Upon embracing the mantra of my mother “just go for it”, I am rather excited to ‘resuscitate’ this ‘friend’.

It would only be fair for me to explain to my absence; which can be summarized succinctly in one simple yet daunting noun…UNIVERSITY. When people tell you that second year will be breezes compared to first year DOO NOOOTTT believe them!  While it seems that my entire life had become consumed by the domino effect of assessments, practicals, lectures and exams last semester and ‘hello it’s ming’ was placed on the backburner, I truly did enjoy completing the last component of second year university despite the constant whining and complaining to my patient and supportive mother!

Over my blog detox, I had time to consider my outlook on this space.  Originally I had seen this space as a rather ‘text-based’ method of sharing of my foodie journeys and life in general, and with the encroaching clouds of study the perfectionist within me was reluctant to post anything that I was not entirely satisfied with.  My epiphany came when I realized I had forgotten that what I have most enjoy about the experience of blogging is the ability to share an experience, whether it be through words or simply an uploaded Instagram image and the animated banter shared with a community of individuals I have connected with over the past year and a half.

I am hoping to return to this space with a flexibility in format of posting.  Each post does not need to be in the meticulous detail which I am usually so particular about.  Whether it be a full fledged account of my escapades with a common theme or a photolog with a few vignettes, I wish to continue sharing my experiences whether they be about food or life (food :P).

The Papaya Series

The idea of ‘papaya’ has always had two connotations for me:

1. Singapore – super sweet and super cheap
2. Sydney – not fantastic and super expensive

Upon my return from Singapore the tables were turned….

Showered with an abundance of rock fruit upon my return from Singapore, such as my favourite Queen Peach I almost strolled past the papaya stand without a second glimpse.  Luckily for me I was shopping with Mumma who spied some ripe looking slices of papaya, so we took some home for a test run.  One word – heaven.  Ok, maybe a few more – “let’s go buy some more”.

I returned home with 2 of the juiciest, sweetest papayas that just tasted like summer!  With Mumma’s busy work schedule and the fruit aversion of Lil’ Bro and Pappa, I was ‘forced’ to tackle most of these babies by myself – such a hard task!

Part of my aim to establish a more healthy routine was breakfast.  During semester there is hardly enough time to really sit down and enjoy this meal, so I made a pact to cook up some delicious breakfasts in the time that I have now.  Papaya incorporated breakfasts?!  I was one happy, healthy girl!

Rolled oats with banana, sliced papaya topped with a dollop of Chobani Greek Yoghurt, a sprinkle of cinnamon and a drizzle of honey.

Papaya and cream cheese on toast – inspired by the Asian Papaya Milk smoothies!

(Complimented by Peanut Butter and Banana with Honey + Nutella :P)

Letting the papaya shine one its own, topped with Chobani Greek Yoghurt, Honey and a sprinkle of cinnamon.  This combination really brought out the best in the flavours of the papaya, especially with a drizzle of lemon juice.  The acidity really kicked the sweet and sour to a fresh, vibrant taste!

A return trip to the shops the next week was a sad one – the papaya season was short lived!  Until next year!!