I love a good show and the Cake Bake & Sweets is one of my favourites to attend. This weekend is their third year running at good ole Sydney Olympic Park and I’ve managed to attend every year so far & I have never been disappointed. I’m a huge baked goods and sweets fan…
Everyone loves Char Siu – or Chinese BBQ pork as it’s probably more well known around Australia. Seen hanging from hooks in Chinese takeaway shops glass displays, dripping with sweet, sticky maltose, char siu truly is an iconic Cantonese dish. Char siu is so beloved, it’s easy to see how Char Siu Bao (fluffy white steamed Chinese barbecue pork buns) is one of the most popular items to be ordered at yum cha around the world today.
Simply empty 1 x 395 gram can of (full fat) condensed milk into a large bowl and sift over 2.5-3 cups of milk powder (until you reach a nice dough consistency). If you add too much milk powder by accident, add water 1 tsp at a time until you get back to the consistency that you want. You’re looking for a play-dough type feel. Roll into balls and dip into white sugar and you’re done! If you want to get even more fancy, add a few drops of flavouring/colouring to the condensed milk prior to adding the powder and mix thoroughly to combine.
I have a friend who absolutely loves online voucher deals. Fortunately for me, she is also a food lover & will often find interesting food experiences online for us to go to at a discount. This time, she found a cheese-making class for us to do at Cromer Community Centre for a mere $20 each with Om Nom Cheese. Even though I’m nearing the halfway mark through my time at culinary school, we haven’t touched on the subject of home-made cheeses so I was excited to finally dip my toe (not literally of course!) into unexplored food territory. While I’ve read a few blogs on making cheese at home, like making home-made butter, it’s been one of those things I’ve always meant to make but have never gotten around to it. Mentally it got stuck in the ‘too hard’ basket… until now!
Every year I look forward to the (Sydney) Shangri La’s Flavours of the Philippines buffet for Good Food Month. I go every year regularly (read my 2013 post by clicking here), and most years I take several trips! Its only around for 1-2 weeks at a time (only one week this time around sadly) so it’s worth getting in a few times if you love Filipino food as much as I do. The best thing about the SGL Filipino buffet is that if you’ve never tried Filipino food before, it’s the perfect place to start since it has so many specialties you get the opportunity to sample many different dishes at one go.
You’ve been in the music industry for almost 20 years now and yet you’re still so young. What inspired you to start your journey with music? Do you have any particular moments of inspiration throughout your career that you would like to share?
I admired my parents’ record collection from a very young age, and I guess I wanted to be in it! Also as my older brother was quite talented at playing violin and guitar I wanted to copy him… I mean join in! I think I really got my ambition on after primary school when we started playing together as a duo at fetes and local things. The positive reaction gave me the hunger to chase that dream of getting in the record collection.
So… you may have wondered where I’ve been for the past year or so. It’s been a huge year for me and probably one of the most exciting years I’ve ever had. You could say this was the year I gave my heart to food. I got my first job working in the food industry as a PA to a food personality, had the opportunity to work on several food TV shows, start recipe testing for magazine shoots and cooked for a book shoot for the first time ever.