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…
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.
I have previously visited the Victoria Room in the past for their famous high tea, but was pleased to be invited along to sample their new menu and check out their updated surrounds.
I really loved the new British-India themed interior, a theme I haven’t seen very much of in other restaurants. Picture gorgeous vintage couches dotted about the place, with just a hint of traditional English and Indian themes in the lamps, restaurant seating and more. I just love fusion cultures (heck I am one myself!) It’s the type of place you’d love to swoon on one of the couches in an 1800’s style corset gown, when the day has just become too much and only a cup of tea and cake will make it better.
Chinese New Year is coming and I am really looking forward to it! Unfortunately I no longer receive red envelopes containing money as I did as a child in Hong Kong, but I enjoy any chance to celebrate festivities! You can imagine my excitement when hearing that a Chinese New Year themed high tea created by the lovely and extremely talented pastry chef Anna Polyviou would be featuring at Shangri La in Sydney this year.
I was recently invited along to Wok On Inn at the Rocks to sample some of their dishes.
Funnily enough I actually spent several months working at a friend’s company a few minutes’ walk away, so it was a good opportunity to visit one of my old haunts.
Please note that I was served ‘half size’ dishes, so expect a larger size for yourself when you visit. Given this in mind I would expect that double sizes of the dishes I sampled would be quite massive and filling!
Gingerbread is without a doubt one of my favourite Christmas-time treats and I love to bake (and eat) it regularly every Christmas! So when the opportunity to do a gingerbread-decorating class arose with some of my fellow foodie blogger friends (Dining with a Stud, Love Swah, Corridor Kitchen, Cats Love Cooking and VegeTARAian), I couldn’t say no! We were basically doing an extended version of their kids gingerbread-decorating cookie class. The kids class runs for 30 minutes where they decorate 5 gingerbread cookies and costs parents only $20 (perfect time to grab a coffee and lunch in the café next door)!
Just to get us ready to start baking, we sampled a few of Brasserie Bread’s signature fruit mince pies just in time for Christmas! The buttery pastry had the perfect tender bite to it and the insides revealed a deliciously moist and fruity filling. At $3.50 a pop they are definitely at the top end of fruit mince pies, but Brasserie Bread clearly do not skimp on quality here.
Pie sampling aside, we get down to business and started ‘pinning’ the gingerbread dough (each students was given 750 grams). For those of you who didn’t know (like me!), pinning is the fancy professional baker’s word for rolling out your dough, (rolling’pin’, geddit? took me a while, haha.) We rolled our dough out to roughly 0.4 millimetres thick and prepared to go to town on it with our cookie cutters.
And then there were cookies! It was very fun using all the cookie cutters I have accumulated over the years (you can see I have a thing for cupcake shaped cookie cutters) as well as swapping cookie cutters with everyone else in the class.
A blogger’s-worth of cookies.
And into the magical fancy rotating ovens our cookies go! (WANT!)
Matt, our resident baker/teacher for the evening whipped out some pre-baked cookies for us that we would get to decorate. If your child was attending a Brasserie Bread kids gingerbread cookie course, this is where their class would start.
Decorating ahoy! OK, ok, my cookies don’t win any art prizes, but they certainly were delicious 😉
If this were the kids gingerbread decorating class, this is where the class would end.
And to finish the evening, we were spoiled with a tasting of Brasserie Bread’s quality goods – bread with all the trimmings! Smoked trout, gorgeous cheeses and Pepe Saya butter.
You can book in a class at Brasserie Bread for your child (or another class for yourself!) online or phone 1300 966 845 for availability. The Brasserie Bread gingerbread class is suitable for kids from ages 5-12. There are still classes being run before Christmas, but book in before spots run out!
Cooking Crusade attended the Brasserie Bread gingerbread class as a guest.