my guest post on "the jaded tourist"

I know I owe an explanation to you all with regards to my 4 month disappearance... I promise I will explain myself, but in the meantime check out my friend's blog The Jaded Tourist.

I was flattered when she asked me to do a guest post on my dining experience at Tetsuya's.

Image from Nathan Garnett's article from www.theworlds50best.com

planet cake: basic cake decorating 101

I have started 15 posts in my 2 month absence, the recipes are up the photos are edited but I struggle with the writing. I told John that I was suffering from writer's block, the only problem is that I'm not a writer! I wish I could write as eloquently and as effortlessly as some people to the point I have considered enrolling in a writing class. Then I begin to have flashbacks of high school and all those essays that I struggled to write and completely freak myself out.

With that in mind, this post was too good to wait. Even if the writing wasn't impeccable I wanted to share with everyone about this amazing experience. I took a cake decorating class at Planet Cake with one of my good friends Peggy, we are both cooking/baking enthusiasts and had been looking forward to this class for the last 2 months. A few days prior to the course we started texting each other about how excited we were and so finally after much anticipation and excitement, the day had come.

It was 6 hours of sheer bliss with the occasional frustrations, but overall I loved every second of it!! What's not to love about being surrounded by moist chocolate cake, dark chocolate ganache, icing and like minded individuals who did not need an explanation of 'ganaching a cake' and laughed when the teacher warned us about 'cracked sausages' (ok so it was Peggy and I who were laughing the loudest!). I am hooked, I already want to book myself in for the Cake Decorating 102 class (can you believe it's all booked out till June?!?!?!). The teacher and the facilitator at Planet Cake were amazing~ there were only 10 of us in the class so we were all well looked after. If anyone ever considered taking a cake decoration class- DO IT!!! Especially those living in Sydney, you won't regret taking the course at Planet Cake.

I am already thinking about all upcoming birthdays where I can put my new techniques to good use, so stay tuned!

guacamole

I am convinced that avocado goes with anything, on its own, in a salad, a sandwich or whip up a simple guacamole for a healthier dip alternative for a party or a quiet movie night, instead of buttery popcorn try this guacamole with some corn chips. Not only are they delicious but they have such amazing nutritional value.  I'm quite convinced that savory is not the only way you can eat them, I mean they are a fruit right? The only time I have seen them used in a dessert is in an episode of Iron Chef, where it was turned into an icecream... has anyone come across an avocado dessert recipe that has been tried and tested? If so please share!!

Only issue is that I don't always pick the perfect avocado, I can remember on a few occasion I've gone home only to be disappointed. I read somewhere that an avocado should feel like pressing your finger on your nose (can't seem to remember the source), it should have a little give and not be too mushy. I tend to hold them in my hand and give it a little squeeze, if it gives a little I put them in my trolley and hope for the best!!

But check out these green gems I picked up recently, look how perfect they are...

This a guacamole recipe I got from my Colombian friend, Olga, which I tweaked just a little (because I can't help myself). Every party I've taken it to its gotten great reviews and I've had to scribbled down the recipe on scrap pieces of paper a few times. I remember the first time I tasted this guacamole I couldn't stop dipping my corn chips- not to worry I don't double dip but I kept going back for more.

Olga's Guacamole

2 ripe avocados
1/2 Spanish (red) onion
1/2 red capsicum (bell pepper)
handful of coriander (cilantro) leaves chopped finely
1/2 lemon, juice
salt
cracked pepper
1/4 tsp paprika

Cut the avocado in half and use a spoon to scoop out the flesh into a bowl. Use a fork to smash the avocado. .

Finely chop the Spanish onion and capsicum and add it to the avocado. Squeeze 1/2 lemon juice in the bowl.

Add the chopped coriander and mix. Salt and pepper to taste. Add the paprika at the end and mix well.

Tip: Olga always leaves the seed in the guacamole to prevent it from oxidizing. Lemon should also help with that, so sometimes I add just a little more at the end.

seafood cooked in white wine

My current food obsession is Curtis Stone... yes, I am aware Curtis doesn't technically fall under the 'food' category but I'm still obsessed, to the point he has gotten a special mention on my facebook status "what would I do without Curtis Stone, he's just that little bit fancy but oh so easy". Most people thought I was talking about the chef, but of course I was talking about his food... I came across his cookbook 'Relaxed Cooking With Curtis Stone' in a kiosk bookstand at the local shopping center, a quick skim through the pages I was convinced I had to buy it (the fact that he is featured through out the book is just an added bonus... I promise!).

I got my chance to cook something from his cookbook when a highschool friend, Jess, came to Sydney to visit her family from a far far away placed called New York. A mini reunion was in order, 4 of us girls catching up where we left off... the sun was out, we were well and truly enjoying the hot summer days, perfect occasion for seafood!! Something not too heavy and would be a perfect a compliment to my current wine of choice: Momo Sauvignon Blanc, yes named after yours truly (that is a lie) from Marlborough New Zealand. Not many people would disagree that NZ makes some of the best wines in the world (a close second to Australia of course) and their sav blancs are definitely one of a kind.

Anyway back to the food, I knew that I didn't want to cook anything too complicated but I still wanted to impress. We all had too much catching up to do and I definitely didn't want to miss out on all the goss whilst cooking in the kitchen, so I made sure all the seafoods were prepped and ready to be thrown together 20mins or so before we were ready to eat. By the way don't forget to serve this dish with some crusty bread to dip into the delicious seafood sauce left in the bottom of your bowl, you wont be able to resist yourself!

Seafood Cooked in White Wine
Lemon & Parsley
Adapted from Relaxed Cooking With Curtis Stone

6 tbsp extra-virgin olive oil
2 eschalots, finely diced
2 long green chillies, seeded and finely chopped
4 garlic cloves, finely chopped
2 sprigs fresh thyme
2 bay leaves
500g king prawns, peeled, deveined with tails intact
300g fresh scallps, with or without shells
1kg fresh clams or pippies, scrubbed
1kg fresh mussels, scrubbed and debearded (tip below)
1/2 cup dry white wine
3 tbsp coarsely chopped fresh flat leaf parsley
2 tbsp baby capers
1 lemon grated zest and juiced
sea salt
freshly ground pepper

Heat 2 tablespoon of the oil in a large heavy deep frying pan or large wok over medium heat. Add the eschalots and chillies, sauté for 30sec. Stir in the garlic, thyme springs and bay leaves. Add the prawns, toss gently to coat and cook for 2mins. Add the clams and cook for further 2mins. Add the mussels and cook for about 5mins or until the mussels and clams begin to open. Through in the scallops Pour in the wine and immediately cover the pan. cook for 11/2mins, or until the clams and mussels are open completely (discard any that do not open). Add the parsley, capers and lemon zest and juice. Toss to combine. Remove the pan from the heat and stir in the remaining 4 tablespoons of extra-virgin olive oil. Season with salt and pepper. Discard the bay leaves and thyme sprigs.

Note: How to clean mussels

Curtis' tip: To debeard the mussels, first use the back of a spoon to clean of any barnacles. You may see a small tuft of what looks like a little beard. Pull the heard off the mussel and discard. If you can't find a beard, it simply means the mussels have already been prepared for you by your fishmonger.

My tip: Apart from removing the barnacles with a spoon, I have always been taught to place the mussel in a bowl and fill it up with water. For about 1kg of mussels add about 1tbsp of cornflour to the water and gently mix with a spoon. This apparently irritates the mussels and encourages them to 'spit' out any sand/debris that is inside their shell. Leave the mussels in the cornflour water for about 5mins, rinse thoroughly.

white chocolate cheesecake & mixed berries

What if I told you I had the perfect solution for an impressive no-fuss summer dessert?? No I'm not talking about fruit salads, I'm talking a cake. You heard right, a no-fuss, NO-BAKE cake that will not only impress your friends but I can almost guarantee at least one person will ask you for the recipe, four out of 4 for me so far (but if they don't please hold it against me!!). Not only that but it's that easy that you will be almost embarrassed to share the recipe and it won't take you more than half an hour to put together. There are no lumpy bits often found in home made cheesecakes and subtle white chocolate is sure to win over the dark chocolate devotees, like myself.

One advice though, make sure you make it the night before as it will have to be chilled in the fridge over night.

White Chocolate Cheesecake & Mixed Berries
Adapted from Australian GoodFood December 2009

100g milk arrowroot biscuit
60g butter, melted

500g cream cheese, at room temperature

1/2 cup caster sugar

180g white chocolate, melted and cooled
300ml thickened cream, whipped
3 tsp gelatine
1/4 cup hot water
250g mixed berries to  (fresh berries are recommended)
pure icing sugar to dust

Coarsley break the biscuits and place in a food processor until fine crumbs form. Add butter and pulse until combined. Transfer to a 20cm springform pan. Using fingers, spread and press mixture firmly over base. Chill for 15mins until firm.

Meanwhile, using an electric mixer, beat cream cheese and sugar until smooth.

Fold through chocolate and cream. Whisk together gelatine and hot water until gelatine dissolves. Stir 1/4 cup of cream cheese mixture and mix well.

Pour over biscuit base and smooth surface. Cover loosely with plastic wrap and refrigerate overnight, until firm.

Remove cheesecake from pan and top with berries. Dust with icing sugar and serve.