tag:blogger.com,1999:blog-17982640275422670022024-03-13T15:14:28.354+08:00VANE-high-zenField notes from a freelance food, drink and travel writer based in Perth, Western Australia.Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-1798264027542267002.post-9186314880714913262015-10-15T13:06:00.001+08:002015-10-15T13:06:46.947+08:00Super bowls: scoring great noodles in Perth<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.scoop.com.au/userfiles/image/noodle2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.scoop.com.au/userfiles/image/noodle2.jpg" height="213" width="320" /></a></div>
From the winter 2015 edition of Scoop's Perth Guide, a <a href="http://www.scoop.com.au/Online-Articles/Super-Bowls" target="_blank">wrap of some of my favourite noodle places in Perth</a>. Since the piece was published, there's been a bit of movement in some categories - Trang's Cafe in Girrawheen is now my go-to for <a href="https://instagram.com/p/4JIBRGI_AI/?taken-by=maxveenhuyzen" target="_blank">pho dac biet</a>, plus the discovery of <a href="https://instagram.com/p/5RM5Fco_Iq/?taken-by=maxveenhuyzen" target="_blank">house-made soba</a> at Sasuke is an exciting development - but I still think the list makes for good reading. Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0tag:blogger.com,1999:blog-1798264027542267002.post-35677719963428915712015-05-01T00:19:00.001+08:002015-05-01T00:19:25.413+08:00She Hit Pause Studios<div class="separator" style="clear: both; text-align: center;">
<a href="https://igcdn-photos-d-a.akamaihd.net/hphotos-ak-xaf1/t51.2885-15/11191401_833850183364979_1697691737_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://igcdn-photos-d-a.akamaihd.net/hphotos-ak-xaf1/t51.2885-15/11191401_833850183364979_1697691737_n.jpg" width="320" /></a></div>
Just rediscovered one of my favourite Polaroid photographers after he popped up on my Twitter feed. For fans of grungy and dreamy imagery, do yourself a solid and spend some time at <a href="http://www.shehitpausestudios.com/" target="_blank">She Hit Pause Studios</a>.Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0tag:blogger.com,1999:blog-1798264027542267002.post-68270192626972426982015-01-29T16:06:00.000+08:002015-01-29T16:06:06.349+08:00Throwback Thursday. Sort of.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDmA_caK6JSZfNs-Bqm2gxEjorytIpUbXXXabHRCP47pHOGXFrbfRwnoXyfcBySQ38scOQAh6I5WQiGbAGHTNBdivgoWGf3nrIDyGd6EuXurxCvI6GPJYYX-t-yVOzlmzQNPkqYdrNAwY/s1600/2011-03-05+11.14.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDmA_caK6JSZfNs-Bqm2gxEjorytIpUbXXXabHRCP47pHOGXFrbfRwnoXyfcBySQ38scOQAh6I5WQiGbAGHTNBdivgoWGf3nrIDyGd6EuXurxCvI6GPJYYX-t-yVOzlmzQNPkqYdrNAwY/s1600/2011-03-05+11.14.34.jpg" height="320" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_1RjuQxjoM1VhdIzuYYMztA3QyTLyqT_0LnQZRYsvL2Ks4fN2LBSztMzSLxuXvRh-a4FkqOuovjOzg9jEBIyg5zQ6Nq6HqaGfmXhz9llKbiPwP_M15b4DpnwYEf5LxA0neXbUsIHR600/s1600/2011-03-05+11.30.08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_1RjuQxjoM1VhdIzuYYMztA3QyTLyqT_0LnQZRYsvL2Ks4fN2LBSztMzSLxuXvRh-a4FkqOuovjOzg9jEBIyg5zQ6Nq6HqaGfmXhz9llKbiPwP_M15b4DpnwYEf5LxA0neXbUsIHR600/s1600/2011-03-05+11.30.08.jpg" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxDaHh910JvISBnH9L8RotsQDlnfM67dtvgpYx5zhEFF2FG6PgB9xBfhfHE5f06e3Tl18FhRkvj9pR8yMhsEYpjIesZVXtka9vc0psbd2O3TD-j13TjafeKc9WU7Xgx0zQ0EOoGuiHagw/s1600/2011-03-05+11.39.47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxDaHh910JvISBnH9L8RotsQDlnfM67dtvgpYx5zhEFF2FG6PgB9xBfhfHE5f06e3Tl18FhRkvj9pR8yMhsEYpjIesZVXtka9vc0psbd2O3TD-j13TjafeKc9WU7Xgx0zQ0EOoGuiHagw/s1600/2011-03-05+11.39.47.jpg" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT82-O9ikEsO9xToxlFVUrapa5UMtt62UuFl_rMptyRciMrDeNNJ1kiSF9SKGKvn4Vifm2euJ_eyC1fbvF6bsJDjOQwDik0t2ePVrvcoEG4S_3gM5MX0QduaMmuPbkyFXq4KB0R08cKdM/s1600/2011-03-05+11.40.36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT82-O9ikEsO9xToxlFVUrapa5UMtt62UuFl_rMptyRciMrDeNNJ1kiSF9SKGKvn4Vifm2euJ_eyC1fbvF6bsJDjOQwDik0t2ePVrvcoEG4S_3gM5MX0QduaMmuPbkyFXq4KB0R08cKdM/s1600/2011-03-05+11.40.36.jpg" height="320" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPmCv31FzfGOHDLVAhDgc6v8TE1AlTtcPr29Vqk-F270i7SeOr2J4WDPu2EMF6gSdrtgXd4cS8OCWxFBM6hnJCGA3K-UmCWTQGVuoofCCa2fkGPSdu_vYQr5TRPQfxPlEqYT3a0Jp2rs/s1600/2011-03-05+13.17.13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPmCv31FzfGOHDLVAhDgc6v8TE1AlTtcPr29Vqk-F270i7SeOr2J4WDPu2EMF6gSdrtgXd4cS8OCWxFBM6hnJCGA3K-UmCWTQGVuoofCCa2fkGPSdu_vYQr5TRPQfxPlEqYT3a0Jp2rs/s1600/2011-03-05+13.17.13.jpg" height="192" width="320" /></a></div>
Considering the <a href="http://www.eventbrite.com.au/e/balingup-summer-long-table-tickets-14999270221" target="_blank">Balingup Summer Long Table</a> is little more than a week away, the (re)discovery of these images from lunch at Millbrook in March 2011 is a timely one. I remember being particularly impressed with that carrot centrepiece in the first shot. Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0tag:blogger.com,1999:blog-1798264027542267002.post-54450733838239304012014-12-20T09:49:00.002+08:002014-12-20T09:50:04.034+08:00Perth holiday drinks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEXtwHB0nT2oQzHxjgZvlMFC2NFFdhMYts8fZT_ac_xeUec_lHc3FKSA3ugG7QKWeJvHFZZ5lHyE51nUIO7ByqxqWCvEn8SuX3OlPY0R0zSNmvfdsj8ZJi7zelgBZx98PZx8oiF94Y2I/s1600/JJJ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEXtwHB0nT2oQzHxjgZvlMFC2NFFdhMYts8fZT_ac_xeUec_lHc3FKSA3ugG7QKWeJvHFZZ5lHyE51nUIO7ByqxqWCvEn8SuX3OlPY0R0zSNmvfdsj8ZJi7zelgBZx98PZx8oiF94Y2I/s1600/JJJ.jpg" height="180" width="320" /></a></div>
It's been a good year for bending the elbow. <a href="http://www.news.com.au/lifestyle/food/stms-bar-fly-max-veenhuyzen-names-five-must-try-new-perth-bars/story-fn93yrsz-1227154968267" target="_blank">As published in last week's STM magazine, here are five new Perth bars worth checking out over the long break. </a>Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0tag:blogger.com,1999:blog-1798264027542267002.post-3141328357574229202014-12-18T23:03:00.001+08:002014-12-18T23:09:28.881+08:002014: the year in dishes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidilNApCAsruHd2cHnQcm05mB0wx5huKb23pC7IlX3x1XrurKSF4UfJpoTAKv9bGO6guC_3qJGd1MW0A5u7zd_5pA7NClkktIhm0Llo8MyYmpIxu-r-45y1IKfxCasKCSezkBykG_qPc/s1600/2014-12-18+14.36.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidilNApCAsruHd2cHnQcm05mB0wx5huKb23pC7IlX3x1XrurKSF4UfJpoTAKv9bGO6guC_3qJGd1MW0A5u7zd_5pA7NClkktIhm0Llo8MyYmpIxu-r-45y1IKfxCasKCSezkBykG_qPc/s1600/2014-12-18+14.36.41.jpg" height="320" width="320" /></a></div>
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<span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1"><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1.$text0:0:$end:0">I’ve
been lucky enough to eat some great things in the line of duty this
year. <a href="http://instagram.com/p/wvTSMhI_M3/" target="_blank">Here’s a dozen of the best</a> (in a sort-of chronological order from latest to earliest, plus any relevant online links), starting in the top left corner and
finishing in the bottom right. </span></span><br />
<ol>
<li><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1"><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1.$text0:0:$end:0">Impossibly fatty Geraldton yellowfin tuna
belly nigiri at <a href="http://www.perthnow.com.au/news/opinion/eating-out-mikis-open-kitchen-margaret-river/story-fnhocuug-1227139906925" target="_blank">Miki’s Open Kitchen</a> in Margaret River.</span></span></li>
<li><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1"><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1.$text0:0:$end:0">Chase Kojima’s "tai-nori" uni sushi, as seen at the <a href="http://www.au.timeout.com/sydney/restaurants/venues/4919/sokyo" target="_blank">Sokyo sushi bar</a>. </span></span></li>
<li><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1"><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1.$text0:0:$end:0"><a href="http://www.gourmettraveller.com.au/events/restaurant-awards/2014/8/2015-gourmet-traveller-restaurant-guide-awards-winners/" target="_blank">Attica’s</a> <a href="http://instagram.com/p/r4VZnjI_L_/" target="_blank">super-pretty</a> (and <a href="http://instagram.com/p/r5XaEVI_Ju/" target="_blank">super-delicious</a>) broad bean flower, sheep’s milk
yoghurt and pumpkin seed construct.</span></span></li>
<li><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1"><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1.$text0:0:$end:0">The “sweet corn arrancini” at
Torrisi Italian Specialties starring sweet corn, baby chives and a mochi
made using Tamaki gold rice.</span></span></li>
<li><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1"><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1.$text0:0:$end:0">Benu’s unbelievable lobster coral xiaolongbao. </span></span></li>
<li><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1"><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1.$text0:0:$end:0">That brilliant smoked duck and barbecued cabbage one-two
the crew at <a href="http://www.gourmettraveller.com.au/restaurants/restaurant-news-features/2013/8/gourmet-traveller-2014-restaurant-of-the-year-momofuku-seiobo-qa/" target="_blank">Momofuku Seiōbo</a> were doing in the <a href="http://instagram.com/p/pV4ZJEo_Mx/" target="_blank">middle of the year</a>.</span></span></li>
<li><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1"><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1.$text0:0:$end:0">Thomas
Lim’s scallop ceviche accessorised with fried Jerusalem artichoke and a
sake vinaigrette (<a href="http://www.goldiesla.com/" target="_blank">Goldie’s Los Angeles</a>).</span></span></li>
<li><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1"><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1.$text0:0:$end:0">All the Hainanese sticks at <a href="http://maxveenhuyzen.blogspot.com.au/2014/04/eating-out-in-singapore.html" target="_blank">Shi Xiang Satay</a> in Singapore’s wondrous Chinatown Food Complex. </span></span></li>
<li><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1"><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1.$text0:0:$end:0"><a href="http://www.gourmettraveller.com.au/restaurants/restaurant-news-features/2014/11/gourmet-travellers-favourite-dishes-of-2014/" target="_blank">That legendary braised bone marrow you can enjoy at Lalla Rookh in Perth</a>.</span></span></li>
<li><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1"><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1.$text0:0:$end:0">The
pork and bone marrow sate at Sate Plecing Arjuna in Denpasar.</span></span></li>
<li><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1"><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1.$text0:0:$end:0">This
year’s first taste of whitebait care of Chameleon, the in-house
restaurant at the Intercontinental Wellington. </span></span></li>
<li><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1"><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1.$text0:0:$end:0">The bargain-priced nasi
Bali at Warung Liku. </span></span></li>
</ol>
<span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1"><span data-reactid=".7.0.1.0.1.0.0.1.0.0.0.0.1.2:1.$text0:0:$end:0">It’s been an unbelievably delicious 2014: I have no
idea how 2015 is going to compete with all this but for now, here’s
wishing you and yours a safe festive season and all the best for the New
Year. Thanks for reading along through the year and for your support. I'm looking forward to picking up where we left off in the new year.</span></span>Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0tag:blogger.com,1999:blog-1798264027542267002.post-14562655954106313572014-10-28T15:02:00.004+08:002014-10-28T15:02:40.014+08:00Basement Dinner Sessions<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0F1BiFR3GdLoxUJxrp8UafKlZyhFozLMKixd16XjGOPw8XK5CbUV1iYOJ6GWbsqnLscuvwhcTY_-FV-DDp8VRn0cSOU4Znk02_ihv7f0Bd3n9JBRYSzgXrFzSn4-IVjpkKLoSjdGDsI8/s1600/BDS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0F1BiFR3GdLoxUJxrp8UafKlZyhFozLMKixd16XjGOPw8XK5CbUV1iYOJ6GWbsqnLscuvwhcTY_-FV-DDp8VRn0cSOU4Znk02_ihv7f0Bd3n9JBRYSzgXrFzSn4-IVjpkKLoSjdGDsI8/s1600/BDS.jpg" height="320" width="226" /></a></div>
What's this? A series of (literally) underground pop-up dinners from the funsters at El Publico? Hot diggity this is going to be fun. Kicking things off will be an event on Wednesday November 26 with guest Sydney chef and newly minted cookbook author <a href="https://www.youtube.com/watch?v=_DTbUBc5C6c" target="_blank">Dan Hong</a> of Mr Wong, Ms. G's and El Loco notoriety, then <a href="https://www.facebook.com/pages/Mary-Street-Bakery/396146483825180" target="_blank">Mary Street Bakery</a> head pastry chef Courtney Gibb will be throwing down with an all-dessert dinner on Thursday. Finally on Friday, everyone's favourite gardening chef Guy Jeffreys will be bringing the <a href="http://www.news.com.au/lifestyle/food/food-review-milbrook-winery-old-chestnut-lane-jarrahdale/story-fn93yrsz-1227064119318" target="_blank">Millbrook show</a> to the big smoke. For those who've wanted to enjoy Jeffreys' vegie-centric cooking but haven't yet made the trek out to Jarrahdale, your ship's come in. Get a posse together, then hit <a href="http://basementdinnersessions.eventbrite.com.au/">basementdinnersessions.eventbrite.com.au</a> to book tickets. See you there. Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0tag:blogger.com,1999:blog-1798264027542267002.post-13297951691697356092014-09-10T21:39:00.000+08:002014-09-10T21:42:01.848+08:00Plentiful in Portland<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.qantas.com.au/infodetail/flying/inTheAir/inflightMagazine/wineAndDinePortland.pdf" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="http://www.qantas.com.au/infodetail/flying/inTheAir/inflightMagazine/wineAndDinePortland.pdf" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK0b55nLHIY3-DY5BFW5d7pYCCgTEa8LJ8ISRLl32g7xZ5Vtn9h8bBD3TSteyoiO9opxUJLSh8ooGIBcgTVWl1nJxvtqwcRGiNC6wUqbYg3c0Vry1lE0s_pt206OvjhhG37O1pUfMgTrw/s1600/2014-06-28+12.51.43.jpg" height="320" width="320" /></a></div>
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<br>A love letter to the eats, drinks and general weirdness of Portland, as seen in the <a href="http://www.qantas.com.au/infodetail/flying/inTheAir/inflightMagazine/wineAndDinePortland.pdf" target="_blank">August edition of QANTAS The Australian Way</a>. Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0tag:blogger.com,1999:blog-1798264027542267002.post-51825245406027611822014-04-27T21:43:00.000+08:002014-04-27T21:43:38.739+08:00Force 15 - Bulls 9<iframe width="340" height="191" src="//www.youtube.com/embed/5MEzz-3XxvM" frameborder="0" allowfullscreen></iframe>
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"The quality of the man behind the player is the thing that’s getting us a lot of those results." Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0tag:blogger.com,1999:blog-1798264027542267002.post-42550502662074524892014-04-23T23:38:00.002+08:002015-04-17T15:38:59.269+08:00Eating out in Singapore<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglP7TZxsrli-OjtIDwPiZF4I1IdxAbhzz3tbkXyiokxrg0ijT_ocCNcanr9eR1RsQmkGv6Q6mpIk-yTTi63xGgSRaBQ7dklg7LsO_drUffayRhQOnFequcxzG3o5oVBbEV4JIIlo7h61c/s1600/2013-02-21-22h28m34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglP7TZxsrli-OjtIDwPiZF4I1IdxAbhzz3tbkXyiokxrg0ijT_ocCNcanr9eR1RsQmkGv6Q6mpIk-yTTi63xGgSRaBQ7dklg7LsO_drUffayRhQOnFequcxzG3o5oVBbEV4JIIlo7h61c/s1600/2013-02-21-22h28m34.jpg" height="320" width="240" /></a></div>
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For travellers, food is one of Singapore's major draws. While you don't need me to tell you the odds of finding a delicious meal in Singas are very, very good, I reckon the below dishes and addresses deserve to be on any to-eat list (disclaimer: I've basically mirrored a stack of <a href="http://instagram.com/maxveenhuyzen" target="_blank">Instagram</a> posts from my last few visits to the country and added footnotes and map links).<br />
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Since I'm not a Singaporean local, I wouldn't dream of labeling anything "best of", but I'm confident that all the below are solid examples of their respective genres. At the very least, they're priced really well and should help free up some extra dollars to invest at the <a href="http://travelinsider.qantas.com.au/singapore/singapore/places-to-eat/singapore-nightlife-a-killer-bar-scene" target="_blank">country's new generation of watering holes</a>. <br />
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<a href="http://instagram.com/p/k1HVR1I_Kj/#" target="_blank"><img alt="http://instagram.com/p/k1HVR1I_Kj/#" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis7cOvSK8peQTjfkgJNpLUloWqWgouJ8U37EbAKmtfoBqXsM0AjIqYnbjgIMoH-AqtL8lSHZB48NP_fOM3hlxzG0R9Pe2-qVvBpYe38Pf4XL0vxo7oSQl-21SkMuI4_IayCkq3T5zCdDo/s200/foongkee.jpg" height="320" width="320" /></a></div>
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<b><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{663469532259808251}[0].[1].[2][0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{663469532259808251}[0].[1].[2][0].[0]">Char siu and siu yook rice</span></span></span></b></div>
<span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{663469532259808251}[0].[1].[2][0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{663469532259808251}[0].[1].[2][0].[0]">After
scoping this joint out over this year's Asia's 50 Best weekend, I finally got there in the
middle of the lunchtime crush. I was lucky enough to nab a table near
the counter and watch the team in action. One very, very well oiled
machine with a couple of the waiters able to fill in for various stages
of the order taking and filling process. The char siu (neck, I believe)
was of the juicy and fatty variety but gosh was it sweet. Some heavy
honey and/or maltose action here, and this is from someone that doesn't
mind a bit of sweetness. The roast pork was charry and meaty rather than
the five-layer Hong Kong style. All in all, a solid barbecue joint
worth having in your Singapore black book (so long as you can handle the
occasional rush of sugar).</span></span></span><br />
<span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{663469532259808251}[0].[1].[2][0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{663469532259808251}[0].[1].[2][0].[0]"><b><a href="https://www.google.com.au/maps/preview?oe=utf-8&client=firefox-a&channel=sb&ie=UTF-8&q=Foong+Kee+Coffee+Shop&fb=1&gl=au&hq=foong+kee+coffee+shop+map&cid=4589059263638269846&ei=bSRXU_aZF8qClQXYxIHoAw&ved=0CLYBEPwSMAo" target="_blank">Foong Kee Coffee Shop, 6 Keong Saik Rd, Singapore</a></b></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPO5Ciod-Ha5d7RNDotFR1oiijh-biHZxOLO9yIZMj9Iuk0WsEhCP8im3XFschTyY1K57Z9WfnfQn1DCOA-a0tWtJNjaX-9t1VFs1QxhmTKX6HrFdO0c1GoNL5FaAYL7AfN0ozi87PKCQ/s1600/mohammed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPO5Ciod-Ha5d7RNDotFR1oiijh-biHZxOLO9yIZMj9Iuk0WsEhCP8im3XFschTyY1K57Z9WfnfQn1DCOA-a0tWtJNjaX-9t1VFs1QxhmTKX6HrFdO0c1GoNL5FaAYL7AfN0ozi87PKCQ/s1600/mohammed.jpg" height="320" width="320" /></a></div>
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<b><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{663469532259808251}[0].[1].[2][0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{663469532259808251}[0].[1].[2][0].[0]">Roti canai</span></span></span></b></div>
<span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{661855253702112253}[0].[1].[2][0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{661855253702112253}[0].[1].[2][0].[0]">I
finally found it it! Mohamed Muslim Food is in a
small cluster of shops behind the Golden Mile Food Centre that fronts
onto Beach Road. The sign can be a little hard to read (I missed it the
first time) so look for the blue awning and the colourful Warong Cik
Jali sign. The throng of diners is something of a giveaway too. Lots of
bowls of curry and plates of bread in front of eaters which is always encouraging. The $2.60 spent on the roti canai and the one-buck teh
was a sound investment. Dense, flaky roti. Deep liver curry.
Additionally, the walk from Bugis MRT station to here was great and
included a stroll past the fantastically named Kampong Glam Community
Club. The stall's next door neighbour - Sri Cempaka - has a healthy
assortment of Indonesian breakfast items (mee rebus! Goreng pisang!) and
its neighbour - Beach Road Home Made Pau Dian - is all about the bao.</span></span></span><br />
<a href="https://www.google.com.au/maps/place/Block+17/@1.3037507,103.863583,17z/data=!3m1!4b1!4m2!3m1!1s0x31da19b412f7c2c3:0x8218e8238f5b2b82" target="_blank"><b><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{661855253702112253}[0].[1].[2][0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{661855253702112253}[0].[1].[2][0].[0]">Mohamed Muslim Food, Blk 17 Beach Rd, Singapore</span></span></span></b></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj027DcQ8MdiQ0kR_jtlNO7YZ9JWXrUAfjda163enVPVnBTaIkAOO8Hf7amjBEwKTp0fNW7wqM8SQyR7A-aJ-1_wWVQMH-gW6hPp8i4JgsXfHr8y8uUfN0mhbrx8cp8-IsOahh6IzhvKQk/s1600/sataybybay.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj027DcQ8MdiQ0kR_jtlNO7YZ9JWXrUAfjda163enVPVnBTaIkAOO8Hf7amjBEwKTp0fNW7wqM8SQyR7A-aJ-1_wWVQMH-gW6hPp8i4JgsXfHr8y8uUfN0mhbrx8cp8-IsOahh6IzhvKQk/s1600/sataybybay.jpg" height="320" width="320" /></a></div>
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<b><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{663469532259808251}[0].[1].[2][0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{663469532259808251}[0].[1].[2][0].[0]">All the satay</span></span></span></b></div>
<span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{600473830840070640}[0].[1].[2][0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{600473830840070640}[0].[1].[2][0].[0]">Impromptu satay showdown after visiting Gardens by the way (worth the price of admission alone because the domes are air-conditioned). And
the winner is: Sri Geylang Saté (bottom of screen, mutton and duck)! In
addition to having the heftier sauce (rich and spicy with good peanut
chunkiness), reckon their sticks had the better char. Interesting to
note each stall was grilling over different temperature coals.
Sri Geylang was cooking over fiery coals while team CitySatay let its
wood die down. Wish I'd seen the menu at Sri Geylang first: we would have gone a lot harder on the liver, heart and other offal sticks. Don't make the same mistake we did.</span></span></span><br />
<a href="https://www.google.com.au/maps/place/Satay+by+the+Bay/@1.282068,103.868631,17z/data=!3m1!4b1!4m2!3m1!1s0x31da191cded5a1a7:0x18350fb57623ecbe" target="_blank"><b><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{600473830840070640}[0].[1].[2][0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{600473830840070640}[0].[1].[2][0].[0]">Satay by the Bay, 18 Marina Gardens Dr, Singapore </span></span></span></b></a><br />
<b><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{661855253702112253}[0].[1].[2][0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{661855253702112253}[0].[1].[2][0].[0]"><br /></span></span></span></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwtl9J4Oc1coffaxWn-QVpjrB3nhvOonQn14LF-WsefJN4IVe4B-CS1Dfx00gH1-t30TD7JwZNVS8SFzx5nHm79_3gMfZmLBWiezEwCDhtZy33toqNhtoAZf24HdZrn4-pNXQfZiKVDU/s1600/singapore-ramen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwtl9J4Oc1coffaxWn-QVpjrB3nhvOonQn14LF-WsefJN4IVe4B-CS1Dfx00gH1-t30TD7JwZNVS8SFzx5nHm79_3gMfZmLBWiezEwCDhtZy33toqNhtoAZf24HdZrn4-pNXQfZiKVDU/s1600/singapore-ramen.jpg" height="320" width="320" /></a></div>
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<b><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{663469532259808251}[0].[1].[2][0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{663469532259808251}[0].[1].[2][0].[0]">Singapore-style ramen</span></span></span></b></div>
<span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1].[0]">Intriguing "Singapore-style ramen" from a couple of fine dining escapees. For mine, the noodles are more miss than hit but damn the chashu, wontons and egg are on point. Wonder if they'd sell the pork belly as a standalone?
At any rate, one of three winning lunch dishes we rocked that day at the Amoy Street Food Centre.</span></span></span><br />
<span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1].[0]"><a href="http://www.anoodlestory.com/" target="_blank"><b><span class="st">Amoy Street Food Centre, Stall #01-39 Tanjong Pagar Rd, Singapore </span></b></a></span></span></span><br />
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<span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1].[0]"><b><span class="st"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdNsJcRYtsTHZRUQPvkhYn4ue3833h9Tdis1077BRO35UDvfUyCw8QHI9y7ys1JVHzEeCJUFYLw7CEylQHwcK8IpTFo_g5U6GVhsvKfbWk91G6zveaHXzbBhuu-9EqzMGcfVLenm-1u5Y/s1600/weenamkee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdNsJcRYtsTHZRUQPvkhYn4ue3833h9Tdis1077BRO35UDvfUyCw8QHI9y7ys1JVHzEeCJUFYLw7CEylQHwcK8IpTFo_g5U6GVhsvKfbWk91G6zveaHXzbBhuu-9EqzMGcfVLenm-1u5Y/s1600/weenamkee.jpg" height="320" width="320" /></a></span></b></span></span></span></div>
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<b><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{663469532259808251}[0].[1].[2][0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{663469532259808251}[0].[1].[2][0].[0]">Hainan chicken rice</span></span></span></b></div>
<span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1].[0]">You know what this is all about. </span></span></span><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1].[0]">Mad good rice, but so solid across the board. </span></span></span> Excellent specimen of the national dish, as recommended by Singaporean food bible, <a href="http://www.makansutra.com/" target="_blank">Makansutra</a>. If you're headed to Singapore, do yourself a favour and spend some time on the site and then buy a copy of the current guide the moment you get to Changi airport. Interestingly, <a href="http://www.gourmettraveller.com.au/travel/travel-news-features/2013/10/singapore%27s-best-street-food-vendors/" target="_blank">some Singaporean fine dining figures also name-checked this place as one of the city-state's realest chicken rice examples</a> together with the well known Tian Tian. Check it out as part of my man Pat's <a href="http://www.gourmettraveller.com.au/travel/travel-guides/2013/10/singapore%27s-best-restaurants/" target="_blank">wrap of Singapore's new dining heavyweights</a>. </span></span></span><br />
<a href="https://plus.google.com/103766121716132619900/about?hl=en" target="_blank"><b><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1].[0]">Wee Nam Kee, #01-08 United Square, 101 Thomson Rd, Singapore</span></span></span></b></a><br />
<span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1].[0]"><a href="http://www.anoodlestory.com/" target="_blank"><b><span class="st"><br /></span></b></a></span></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkxhEUINqdsW1WnW5lHKe_CmKCG0A_DDEt20f-F6qhn2yAhMEoCVp20Dv0mgvnMIv3mbwqLPObhPg_AomqVR0gcXbisc4zuq1QqOh-gD6WVNpMVM2A1MY7tobz64zHvM7IbCk-VJB1so/s1600/shixiang.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkxhEUINqdsW1WnW5lHKe_CmKCG0A_DDEt20f-F6qhn2yAhMEoCVp20Dv0mgvnMIv3mbwqLPObhPg_AomqVR0gcXbisc4zuq1QqOh-gD6WVNpMVM2A1MY7tobz64zHvM7IbCk-VJB1so/s1600/shixiang.jpg" height="320" width="320" /></a></div>
<span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1].[0]"><a href="http://www.anoodlestory.com/" target="_blank"><b><span class="st"></span></b></a></span></span></span><br />
<a href="http://www.anoodlestory.com/" target="_blank"></a>
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<b><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{663469532259808251}[0].[1].[2][0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{663469532259808251}[0].[1].[2][0].[0]">Chicken satay</span></span></span></b></div>
<span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1].[0]">I've been fortunate enough to eat great, charcoal-grilled satay in plenty of places but the sticks from Shi Xiang (one of the Satay Club originals) remain my benchmark: it's all about the nugget of fat they thread onto every skewer. While the Chinatown Complex deserves a starring role in any food trip, the presence of craft beer stall <a href="https://www.facebook.com/goodbeersg" target="_blank">The Good Beer Company</a> makes Smith Street's multi-level eating house a no-brainer. <br /><a href="https://plus.google.com/103347388695772061442/about?hl=en" target="_blank"><b>Shi Xiang Satay, #02-079 Chinatown Complex, 335 Smith St, Singapore</b></a></span></span></span><br />
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<b><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{663469532259808251}[0].[1].[2][0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{663469532259808251}[0].[1].[2][0].[0]">Frog porridge</span></span></span></b></div>
<span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1].[0]">Always order frog porridge as two separate dishes. Always. You want your steaming congee in one pot and your sizzling gung bao frog in another, leaving you free to combine them yourself. When cooked in the porridge itself, the frog loses a lot of the silkiness that makes it such a tremendous protein. Very, very </span></span></span><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{396546220235158223}[0].[1].[2][0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{396546220235158223}[0].[1].[2][0].[0]">righteous gong bao frog from
the wonderfully named Eminent Frog Porridge ($8, at your 3 o'clock,
plus the congee at your 7) and a compelling reason to check out this 24-hour food centre. There's also a well regarded wonton mee joint here called Kok Kee (its wares are at 12 o'clock in the picture and the hawkers themselves are the hero picture for this post). Sure it's cheap, but the noodles were forgettable and the char siu dry and thin. Maybe it was an off day, but we didn't get what all the fuss about. Kermit, for mine, was hands down the star. </span></span></span></span></span></span><br />
<span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{396546220235158223}[0].[1].[2][0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[1].[0].{396546220235158223}[0].[1].[2][0].[0]"><span data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0]"><span class="LocationLink llNoWrap" data-reactid=".r[0].[0].[1].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][0].[2]"><a href="https://plus.google.com/117564216651912468219/about?hl=en" target="_blank"><b>New Century Food Paradise, 380 Jalan Basar, Singapore</b></a> </span></span> </span></span></span></span></span></span>Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0tag:blogger.com,1999:blog-1798264027542267002.post-47006804343490115502014-04-13T12:06:00.001+08:002014-04-13T12:12:23.704+08:00#forcefiveinarow<iframe allowfullscreen="" frameborder="0" height="191" src="//www.youtube.com/embed/ygCtO35cPG4?list=UUeWBBHbuXgenvG3CLKdgGjg" width="340"></iframe>
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"Absolutely bloody stoked."Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0tag:blogger.com,1999:blog-1798264027542267002.post-4049483265680744302013-10-17T14:45:00.000+08:002013-10-18T09:03:21.083+08:00Hopped Negroni<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqIF7_dO078it45XKTSJW4Fw-WT9OzSnliHuM-yKM8CmbtGOufzEOaYSIhgTwMapCSpN4FBLx20bnxI-B3_F_W7TKfOSPFRZ87Oz6u2nyXDNxvu6VU2myllhPxquatKBQ0NB70fGqE2s8/s1600/hopneg.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqIF7_dO078it45XKTSJW4Fw-WT9OzSnliHuM-yKM8CmbtGOufzEOaYSIhgTwMapCSpN4FBLx20bnxI-B3_F_W7TKfOSPFRZ87Oz6u2nyXDNxvu6VU2myllhPxquatKBQ0NB70fGqE2s8/s320/hopneg.JPG" width="320" /></a></div>
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Although I’ve been toying with hop-infused booze for some
time, it was the <a href="http://www.gourmettraveller.com.au/restaurants/restaurant-news-features/2013/10/hot-plates-17-october,-2013/" target="_blank">cold-drip Negroni</a> at – deep breath – <a href="http://enriques.com.au/" target="_blank">Enrique’s School for to Bullfighting</a> that convinced me to get a move on. It also steered me
towards a bit of drink-making kit I already had in the cupboard and was familiar
with: ye olde Vietnamese coffee filter (I should also mention that David Nguyen-Luu had a cocktail on the Rockpool Bar & Grill Perth menu that also involved the same filters, but alas, I'm yet to road-test it). If you haven’t got one, a visit to <a href="http://www.tafc.com.au/" target="_blank">Tran’s Emporium</a> or your nearest Asian supermarket is a must. You’ll be able to pick up
a complete kit consisting of filter, tray, tamp and lid for less than a fiver. As
well as allowing you to explore the wonderful world of hop-enhanced cocktails,
you’ll also be able to brew your own condensed milk-enriched <a href="http://en.wikipedia.org/wiki/Vietnamese_iced_coffee" target="_blank">Vietnamese iced coffee</a>
(ca phe sua da) in the mornings.</div>
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Like all things Negroni-related, don’t think of this as a
set-in-stone recipe, but more of a suggested itinerary. From the type of hops and
the amount used to the spirits and their ratios, there’s plenty of room for
creativity. I might mention, however, that opting for a drier, more restrained
vermouth (ie not Antica Formula) would probably help accentuate this drink’s
bitter notes. In this instance, I reached for a bottle of Cocchi Vermouth di Torino rather than my usual Negroni vermouth-of-choice, Dolin Rouge. </div>
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And now, the hops. Before beer geeks don their battle
flannel, I’m no home brewer. This drink
is about taking one (a la mode) aspect of brewing and incorporating it in the
fine art of making drinks. Perhaps there are more appropriate hops for this
exercise. I'd be stoked if there was. But as a starting point, I’m chuffed with how nicely the Negroni played with the
Saaz hops I'd bought from <a href="http://www.westbrew.com.au/" target="_blank">my local homebrew store</a>. Straight
out the bag, the hop pellets are a little too big to work in the filter so
they'll need to be grounded down with a mortar and pestle (ground the pellets till the hops are about the same coarseness as, funnily enough, Vietnamese
coffee). While I’ve
settled on a ratio of one heaped tablespoon of crushed hops to 90ml of (undiluted) Negroni,
feel free to get as oppy as you like. My advice, however, is start
small and, if necessary, pass the drink back through the filter. Like the old
cooking adage goes, it’s easier to put seasoning in than take it out. </div>
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Best of all, once you get this technique down pat, you
can use it to flavour other drinks, perhaps using flowers that are local, in-season
and not shipped in from elsewhere on the planet. Also, a disclaimer of sorts: while Google searches for “hopped Negroni” didn’t unearth much,
this technique isn't <i style="mso-bidi-font-style: normal;">new</i> new
and I'll willingly acknowledge that people have been flavouring booze since the advent of distillation. Still, it's relatively straight-forward and doesn't require anything woundingly expensive.
And if it adds a new string to your drink-making bow, I'm happy. Oh, and I’m pleased
to report it tasted how I hoped it would. Resiny hop aromatics with a
pronounced bitterness to the usual Negroni flavour profile. Good luck and keen to hear any thoughts you might have.</div>
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30ml Tanqueray 10 gin<br />
30ml Cocchi Vermouth di Torino</div>
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30ml Campari</div>
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1 heaped tablespoon of crushed Saaz hop pellets</div>
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Stir gin, vermouth and Campari over ice for 15 seconds.
Strain into a Vietnamese coffee filter filled with crushed hops and allow liquid to slowly pass through (this should take around four minutes). Pour hopped Negroni into a rocks glass with two large
cubes of ice. Serve at once.</div>
Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0tag:blogger.com,1999:blog-1798264027542267002.post-25692533672061833222013-06-14T08:13:00.001+08:002013-06-14T08:22:18.756+08:00July truffle market in Perth<!--[if gte mso 9]><xml>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ik7uv_49cx2Yun82coXJFen4ZVDlvvOY4HP4VThfOxCXzhLJEOVNcrlyVh2dLqh60yPGoTVg-VHscoEEMizRRZ3QxuG65lVBs5gcSXLG7JhFAbT8TidvJ9bBJ2EoT45gejg4itqQUzU/s1600/2012-01-21-22h37m11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Black truffle and four-year-old Comté, Agapé Substance. Bazinga!" border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ik7uv_49cx2Yun82coXJFen4ZVDlvvOY4HP4VThfOxCXzhLJEOVNcrlyVh2dLqh60yPGoTVg-VHscoEEMizRRZ3QxuG65lVBs5gcSXLG7JhFAbT8TidvJ9bBJ2EoT45gejg4itqQUzU/s320/2012-01-21-22h37m11.jpg" title="Black truffle and four-year-old Comté, Agapé Substance. Bazinga!" width="320" /></a></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">The below has been (lazily) copied and pasted from an email from the Gala Restaurant's Hans Lang. Anyone else thinking a hangover-busting bacon and egg roll souped up with fresh shaved truffle?:</span>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: small;">Yes, this year's Truffle
Festival in Mundaring has been cancelled. However, the <a href="http://www.galarestaurant.com.au/" target="_blank"><b>Gala Restaurant</b></a>
together with the <a href="http://www.farmersmarketonmanning.com.au/" target="_blank"><b>Farmers Market on Manning</b></a> and <a href="http://wineandtruffle.com.au/" target="_blank"><b>The Wine & Truffle Co</b></a> (the pioneers of truffle growing in WA)
have joined forces and we will offer Fresh Manjimup Black Truffle and other
Gourmet Truffle Products at the Farmers Market on Manning. The small “Truffle
Market” will be on Saturday 6<sup>th</sup>, 13<sup>th </sup>and 20<sup>th</sup>
of July only. Products available will include fresh Manjimup Truffle, Truffle
Mustard, Truffle Salt, Truffle Honey, Truffle Aioli, Truffle Oil and of course
the Gala Truffle Butter and the Gala Truffle Ponzu Dressing.</span></span></span></div>
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</span><b><span style="color: maroon;">The Farmers Market on
Manning is located at</span></b><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: small;"><b><span style="color: maroon;"><b> Clontarf
Campus (opposite the Chem Centre, Curtin University), </b><b>295 Manning Road,
Waterford. </b></span></b></span></span></span><br />
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Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0tag:blogger.com,1999:blog-1798264027542267002.post-34857600160285624672013-04-25T09:18:00.005+08:002013-04-25T09:19:56.229+08:00ANZAC Day, Kings Park<div class="separator" style="clear: both; text-align: left;">
<a href="http://instagram.com/p/YgSiVFI_Ih/#" target="_blank"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqhmh8MIyBSIQEw9gZ82Sz6hT7-wclIPHZEHq3NF4VYJfTx-2ehsWZl-EfK3932qJl2y09hxkMdYC7ZBUavl6B0mb1GOOiKFGTDMVzPZgAg4CI_C2wk3ryzU8F51IqLX9UF8UaAhaTzo/s320/anzacday13.jpg" width="320" /></a></div>
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<i><a href="http://en.wikipedia.org/wiki/Ode_of_Remembrance" target="_blank">"They were staunch to the end against odds uncounted.<br />They fell with their faces to the foe."</a></i></div>
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Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0tag:blogger.com,1999:blog-1798264027542267002.post-3894460421204371282012-10-31T16:42:00.003+08:002012-11-04T10:40:21.829+08:00Memories from the Polaroid tinAsk people to pose for a Polaroid and they almost always smile. What's not to love?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzT_akiX8KRFumR1aZF-idhg4tXADG0Hm5d-apWsjmF5tyTMBWsPT_m9o223wpE8HHz6oTwa24BUSyF8Np_Aqdx984QKAY1Qaw-a1R_bhU-RY_Rj-Dp6jHBEbL4yN5i0uKUfuPTfaRDCQ/s1600/Ben_Christian.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzT_akiX8KRFumR1aZF-idhg4tXADG0Hm5d-apWsjmF5tyTMBWsPT_m9o223wpE8HHz6oTwa24BUSyF8Np_Aqdx984QKAY1Qaw-a1R_bhU-RY_Rj-Dp6jHBEbL4yN5i0uKUfuPTfaRDCQ/s320/Ben_Christian.jpg" width="261" /></a></div>
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Ben Shewry (Attica) and Christian Puglisi (Relæ), Attica, Melbourne, March 2012</div>
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Clare Valley, South Australia, February 2012</div>
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<span class="st">Hendrick's Theatre of Curiosities, Sydney, April 2012</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTE91GDkpo2gIhSUMhFFnCxxnSaBmE1ijVNrtUEPkUKnMTlsDDVL5R3Z4hb8e1ZtuY-zyVdLxGYV4fGbrL6YZcSjgPYhM3B7vJHBiaJGzRwllfr6yjan__PInSLxtE72dFOyQwhwEdGA/s1600/wakatipu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTE91GDkpo2gIhSUMhFFnCxxnSaBmE1ijVNrtUEPkUKnMTlsDDVL5R3Z4hb8e1ZtuY-zyVdLxGYV4fGbrL6YZcSjgPYhM3B7vJHBiaJGzRwllfr6yjan__PInSLxtE72dFOyQwhwEdGA/s320/wakatipu.jpg" width="262" /></a></div>
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Lake Wakatipu, Queenstown, New Zealand, July 2011</div>
Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0tag:blogger.com,1999:blog-1798264027542267002.post-71272360601196172142012-10-30T13:45:00.002+08:002012-10-30T13:50:54.309+08:00Dinner with Doris (Saturday November 17)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGuDw2mRUYQO_rifv8b2cHo8CeSIjW2KuOou9uVd_kuMDNH12mwMknW6lBsRHNYSkLU7fUHwnCM0xSgsjYuFQXuTtTpg3OmJ4Mr9m0LsCxKk5yUoLbrAZQTcZ1QUAp9ykBdD8hEQ5DHDQ/s1600/Doris.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGuDw2mRUYQO_rifv8b2cHo8CeSIjW2KuOou9uVd_kuMDNH12mwMknW6lBsRHNYSkLU7fUHwnCM0xSgsjYuFQXuTtTpg3OmJ4Mr9m0LsCxKk5yUoLbrAZQTcZ1QUAp9ykBdD8hEQ5DHDQ/s320/Doris.jpg" width="320" /></a></div>
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Just wanted to spruik an event featuring <a href="http://www.manthatcooks.com/" target="_blank">Anthony Georgeff </a>and <a href="https://twitter.com/smartarse999" target="_blank">Jane Cornes </a>- she's on the right in the above picture; with her is friend and other half of music duo <a href="http://www.doris.com.au/" target="_blank">Doris</a>, Margie Hanly, not Mr Georgeff - two (retired?) food and drink writers who've played big roles in helping Western Australia eat and drink a little better (Anthony used to edit the sadly defunct Spice Magazine while Jane was <a href="http://www.gourmettraveller.com.au/" target="_blank">Australian Gourmet Traveller's</a> former WA state editor before I took over). Great part of the world, Balingup. If you're after an excuse for a south-west road trip, this'd be a good one. Details of the dinner below copied from press release.<br />
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<b>Join WA’s favourite gal duo for a night of good food and fine original music. Includes a three-course long table Spring Feast created by Anthony Georgeff</b></div>
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<b>SAT 17 NOV</b></div>
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<b>6.30pm, Balingup Lesser Hall</b></div>
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<b>$65 per person BYO</b></div>
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<b>Bookings essential – book online at <a href="http://trybooking.com/35768">trybooking.com/35768</a> or at <a href="http://www.tasteofbalingup.com.au/" target="_blank">Taste of Balingup</a></b></div>
Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0tag:blogger.com,1999:blog-1798264027542267002.post-58702286982891258202012-10-22T13:15:00.000+08:002012-10-22T13:19:09.435+08:00Golden King BBQ Express, Morley<br />
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<img border="0" height="320" src="http://distilleryimage6.instagram.com/c89b46aa1c0011e2b0f022000a9f1369_7.jpg" width="320" /></div>
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<span class="comment-text">Seeing as search engines don't crawl </span><span class="comment-text"><span class="comment-text"><a href="http://followgram.me/maxveenhuyzen" target="_blank">instagram</a></span> comments, I'm going to start reposting images in a blog-ish format for the benefit of those eating out in Perth. First cab off the rank is Golden King BBQ Express in Morley, a spin-off of the Northbridge mothership on William Street. Small place. Eight chairs. BYO. Service standards appear to be set at perfunctory, but really, people who get shirty at brisk service at low-end Chinese restaurants need to check themselves. To the food: the pork in this two-meat
combo ($9.30) is a little leaner than I'd like but does what's asked of
it. The duck ($9 in the same rice, meat, gravy and vegetable combination), however, is the real star. If more places roasted duck like
this - crisp skin, fat properly rendered and the meat pleasingly juicy as - I'd
probably promote it from third in my Chinese barbecue rankings. They're
not shy with the star anise either, both on the duck itself and, by extension, the gravy too. The chilli oil tastes like it's out of a jar. Not a
patch on the deeply flavoured house made version at Aberdeen's
excellent Hong Kong BBQ House. All in all, fair value, and a far comelier prospect for a feed in Morley than tackling the hordes at The Galleria. <br /><b>Shop 19, Morley Market (Walter Rd West), (08) 9375 5556, Mon-Sun 10am-9pm</b></span>Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0Walter Rd W, Morley WA, Australia-31.8947722 115.9072269-31.9082537 115.8874859 -31.881290699999997 115.9269679tag:blogger.com,1999:blog-1798264027542267002.post-44299861943496409502012-10-05T15:55:00.001+08:002012-10-05T15:59:23.075+08:00Gosling's Family Reserve Rum<!--[if gte mso 9]><xml>
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Well look who remembered his Blogger password. Life happens.
Blogs get neglected. It’s a recurring theme. I hope you’ll find it in your
e-hearts to forgive. A peace offering of sorts, a few thoughts on a premium rum
I hadn’t seen around these parts. Champagne bottle. Hand-numbered. Dipped in black wax (hence the Gosling's "black seal" name). All things that denote something special. And pricey. Maybe this might be of interest to Perth locals eying off a bottle (I bought this at the excellent <a href="http://www.liquormerchant.com.au/" target="_blank">Raffles Liquor Merchants</a> on Canning Bridge) or anyone completing some pre-purchase recon via Google. Atypical
rum aromas of nuts and honey. Based on olfactory and visual cues, I’d probably
believe you if you told me this was a glass of muscat. Entry in the mouth is
very gently-gently with little spirituous thwack (this is a 40%ABV bottling). Refined
isn’t a word one normally associates with brown spirits but in this case I’d
think long and hard about allowing it. Gingerbread through the finish together
with a handful of similar flavours. Long, assured, hard to see where the joins
are. A rum whose flavours fall somewhere between the vegetative lift of agricoles
and the flavour king-hit of older rums. Not quite well-priced, but still glad to have it in the collection.</div>
Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0Perth WA, Australia-31.932854 115.86194-32.7953185 114.5985125 -31.070389499999997 117.12536750000001tag:blogger.com,1999:blog-1798264027542267002.post-13557588498561961632012-07-18T13:29:00.006+08:002012-07-18T13:39:04.913+08:00Hemingway Daiquiri<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9kGkEzX1_ikcf0I7iD0N9GS7EI5klMQDQrQ5rVe-DXtO3Uv-bkgShrezu3m8NysRYd5k3rimdqKkmdf_vqzRE5ZVlslujh8ukllkSZw9iP_Ysd8LkGcN8oBCx5NIy3NVohMqAbOaVqoY/s1600/IMG_20120710_202657.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9kGkEzX1_ikcf0I7iD0N9GS7EI5klMQDQrQ5rVe-DXtO3Uv-bkgShrezu3m8NysRYd5k3rimdqKkmdf_vqzRE5ZVlslujh8ukllkSZw9iP_Ysd8LkGcN8oBCx5NIy3NVohMqAbOaVqoY/s320/IMG_20120710_202657.jpg" alt="" id="BLOGGER_PHOTO_ID_5766104890272997154" border="0" /></a><br /><!--[if gte mso 9]><xml> <w:worddocument> 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mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--><b style=""><br /></b>Just in time for World Daiquiri Day tomorrow, here's my current method for making a Hemingway. If you haven't got all the ingredients in your cupboard, do yourself a favour and order one at your favourite bar. In the same way not not everything poured in a cocktail glass is a martini (or blah-tini), daiquiris aren't just restricted to the contents of a frozen slushee machine.<br /><br />While great, the agricole blanc called for in this recipe is entirely optional - feel free to swap out your fave white rum or even white spirit. I've used gin in the past with good results, although calling it a daiquiri doesn't seem quite right. Anyone got a good name for a Rose's-less gimlet with a dash of maraschino?<br /><br />As history tells us, Papa Doble drank his daiquiris without sugar, however this was merely a survival tactic as the great author was diabetic so don't feel like you've got to grit your way through a cup full of citric acid in the name of tradition.<br /><br />Also, this recipe assumes you're using ruby grapefruits rather than the tarter white ones (which are hard to find at the moment in Perth). If you do luck out and manage to get some of the white variety, maybe add a touch more simple syrup - I make mine using a 1:1 sugar to water ratio, the sweetness of yours will dictate the amounts added - to snap the drink into balance.<br /><br />I'd also like to credit <a href="http://www.imbibemagazine.com/">Imbibe</a> magazine and <a href="http://www.320mainsealbeach.com/">320 Main</a> for hipping me to the lime-shell-in-shaker trick to ramp up drinks with extra pithy-ness. Hooray for resourcefulness, I say.<b style="mso-bidi-font-weight:normal"><br /><br />Hemingway</b><br /><p class="MsoNormal">45ml <a href="http://www.diffordsguide.com/beer-wine-spirits/spirits/rum-and-cachaca/BWS000841/pmg-rhum-blanc-agricole" target="_new"><span id="product_desc">PMG Rhum Blanc Agricole</span></a><br />22.5ml grapefruit juice<br />15ml lime juice<br />7.5ml Luxardo Maraschino<br />5ml simple syrup (or to taste)<br />1 spent lime shell<sup>1</sup> </p>Combine over ice in a mixing glass and shake for 15 seconds. Double strain into a chilled cocktail glass. No garnish.<br /><br /><sup>1</sup>If you've got time, cut the lime shell in half again to maximise surface area and thus flavour extraction, but don't sweat it if your citrus goes straight from the cutting board into the shaker either.Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0tag:blogger.com,1999:blog-1798264027542267002.post-72697029773577383612012-07-11T17:11:00.006+08:002012-07-11T17:37:47.627+08:00MAD 2012 PolaroidsIn keeping with the retro photography theme of this blog, here's a selection of Polaroids from my recent trip to Denmark for a friend's wedding and the <a href="http://www.madfood.co/">MAD 2012 Food Symposium</a>. I'm slowly coming around to the new <a href="http://www.the-impossible-project.com/">Impossible Project film</a>, but expired original Polaroid material is still number one in my heart and worth shelling out the extra bucks for.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJqiRbtY0SUqQXV7BBO-OO_LCOZM5KWlYiQgbyMVxYGmO0PFe5g26Q15Y9y1BftU2fj_KJmQhlvy3iH3_JBoOSePt4QVlQ0rqDZtakspaxpQwS2MW68murhCqeBlImULsX09sP4wwclno/s1600/Untitled-10.jpg"><img style="cursor:pointer; cursor:hand;width: 258px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJqiRbtY0SUqQXV7BBO-OO_LCOZM5KWlYiQgbyMVxYGmO0PFe5g26Q15Y9y1BftU2fj_KJmQhlvy3iH3_JBoOSePt4QVlQ0rqDZtakspaxpQwS2MW68murhCqeBlImULsX09sP4wwclno/s320/Untitled-10.jpg" alt="" id="BLOGGER_PHOTO_ID_5763840345299987634" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnWEc8CXQMIP97BF0S3oCr8pbJzpDkeSd_4V8o9WdHQXMQOkUDnqzQFR92EgP0jgP_gydZhZDscTRAsqkS0QXSzw2znqvX0xGUwUKNCkuJPgUSlSvduRvBD76syiGcCJG_wAtEgKmm8_k/s1600/Untitled-16.jpg"><img style="cursor:pointer; cursor:hand;width: 262px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnWEc8CXQMIP97BF0S3oCr8pbJzpDkeSd_4V8o9WdHQXMQOkUDnqzQFR92EgP0jgP_gydZhZDscTRAsqkS0QXSzw2znqvX0xGUwUKNCkuJPgUSlSvduRvBD76syiGcCJG_wAtEgKmm8_k/s320/Untitled-16.jpg" alt="" id="BLOGGER_PHOTO_ID_5763839979918658130" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_IGaybfwZODGOAouteXGMB0IZEh0C5seP4iJSA2EaHd7TZPVsK1t0uTq4vW72-fuCQWnmay8XPxhswMTaeGWZdyJEZT0pTWMvW4I8sDQ17Hqi23pwYc95fHvijYBb2EgJ_NTsRq0M1Y/s1600/Untitled-9.jpg"><img style="cursor:pointer; cursor:hand;width: 261px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_IGaybfwZODGOAouteXGMB0IZEh0C5seP4iJSA2EaHd7TZPVsK1t0uTq4vW72-fuCQWnmay8XPxhswMTaeGWZdyJEZT0pTWMvW4I8sDQ17Hqi23pwYc95fHvijYBb2EgJ_NTsRq0M1Y/s320/Untitled-9.jpg" alt="" id="BLOGGER_PHOTO_ID_5763839977117682994" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi83uzo9eey9MYi2ExVAo4dtMa-7kdYzPc2_gd_TjHU-5nmyMyESDnAZMWkUMdyKJN2b3-BgWsIqoNL8UKOKkkzU0XD-H7YOu1DdXnEwIEO-7dcFbDrXoSLRnY2KyxPhIBI1yArB9J5G-A/s1600/Untitled-17.jpg"><img style="cursor:pointer; cursor:hand;width: 261px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi83uzo9eey9MYi2ExVAo4dtMa-7kdYzPc2_gd_TjHU-5nmyMyESDnAZMWkUMdyKJN2b3-BgWsIqoNL8UKOKkkzU0XD-H7YOu1DdXnEwIEO-7dcFbDrXoSLRnY2KyxPhIBI1yArB9J5G-A/s320/Untitled-17.jpg" alt="" id="BLOGGER_PHOTO_ID_5763839971825297842" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjvrj3WK7XqVXG7gdTxQyL7ZMSJUnEY3Eif1-FcTLMlZTeS2XXdLywpTofFdnujiXeaJBDYQ2e8xMXJUFrS-D3IwW0jK8l1hqRquaWLBmZsKsF2iGvpyWnmfhG0VWcSEGJBveYAU6ZtU/s1600/Untitled-20.jpg"><img style="cursor:pointer; cursor:hand;width: 263px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjvrj3WK7XqVXG7gdTxQyL7ZMSJUnEY3Eif1-FcTLMlZTeS2XXdLywpTofFdnujiXeaJBDYQ2e8xMXJUFrS-D3IwW0jK8l1hqRquaWLBmZsKsF2iGvpyWnmfhG0VWcSEGJBveYAU6ZtU/s320/Untitled-20.jpg" alt="" id="BLOGGER_PHOTO_ID_5763839967811245778" border="0" /></a>Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0tag:blogger.com,1999:blog-1798264027542267002.post-54580298681251903132012-07-10T15:54:00.004+08:002012-07-10T16:08:59.163+08:00Etiquette for flyers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie8z_V4migt9cOKHWNjUdPiubTpKmCmbLIt8MZXAFk7CLAniTVzQhgjGjeID1_Y5a1tIw8oZznIbxOn22BE_BZ_gQzrvKNjSw2W1BIv8hYzfrbs40OvyYIdJO1_jdI0aocKWg-sKaQJKY/s1600/IMG_20120710_095959.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie8z_V4migt9cOKHWNjUdPiubTpKmCmbLIt8MZXAFk7CLAniTVzQhgjGjeID1_Y5a1tIw8oZznIbxOn22BE_BZ_gQzrvKNjSw2W1BIv8hYzfrbs40OvyYIdJO1_jdI0aocKWg-sKaQJKY/s320/IMG_20120710_095959.jpg" alt="" id="BLOGGER_PHOTO_ID_5763447128416795282" border="0" /></a><br /><br />Great snippet from a piece with <a href="http://www.andrewwk.com/">Andrew W.K.</a> in the current edition of the excellent Aussie skate, art and subculture quarterly, <a href="http://www.monsterchildren.com/">Monster Children</a>. And it's true. Being in the middle seat has zero benefits. No view out the window and being able to crash out on a long-haul flight. Not being able to grab stuff from the overhead locker or go to the bathroom without having to disturb others. While we're on the issue of airline etiquette, do people really need to put their seat back all the way the instant the seat belt light goes out? On certain planes - the swanky Airbus jets that Thai Airways fly between Perth and Bangkok, for instance - the economy class seats recline so far back that it's actually impossible for the person behind to eat their meal or watch their television screen. Yes, first world problems, indeed, but I don't think there's anything wrong with making a call for considerate behaviour either.Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0tag:blogger.com,1999:blog-1798264027542267002.post-36580216098448838292012-06-26T11:28:00.005+08:002012-07-08T12:52:42.361+08:00Largesse Dining #6<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQIeZ3ehG6UcdgkqLNUB9FAZxQXeqzHwGcRFKf1Q_1l6FBkdFAy4hmHae6xAnfHlvEjwSNUakTJKiZ0CHIyjHnv6tIKUS0MvUAEVJS0_Gx1qixy-c_-52d52n8HAu42QFXfMkE6aQiog/s1600/largesse6.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQIeZ3ehG6UcdgkqLNUB9FAZxQXeqzHwGcRFKf1Q_1l6FBkdFAy4hmHae6xAnfHlvEjwSNUakTJKiZ0CHIyjHnv6tIKUS0MvUAEVJS0_Gx1qixy-c_-52d52n8HAu42QFXfMkE6aQiog/s320/largesse6.jpg" alt="" id="BLOGGER_PHOTO_ID_5761732152060179122" border="0" /></a><br /><!--[if gte mso 9]><xml> <w:worddocument> 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semihidden="false" unhidewhenused="false" qformat="true" name="Intense Reference"> <w:lsdexception locked="false" priority="33" semihidden="false" unhidewhenused="false" qformat="true" name="Book Title"> <w:lsdexception locked="false" priority="37" name="Bibliography"> <w:lsdexception locked="false" priority="39" qformat="true" name="TOC Heading"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--><br />“What was your favourite dish?” A tough question at the best of times, even more so at June's <a href="http://www.facebook.com/largessedining">Largesse Dining</a> finale – or is it? – at Petite Mort in Shenton Park.<br /><p class="MsoNormal">For the discerning diner’s consideration: <a href="http://www.dearfriends.com.au/">Kiren Mainwaring’s</a> artfully plated house-cured ham, yolk and wild herb number that might well have suffered from being first cab off the rank. Initially it was to be <a href="http://www.redcabbagefoodandwine.com.au/">Scott O’Sullivan’s</a> dish of squid, chilli soil and an almighty C-size battery of smoked trout that was opening the batting, but events led to a last minute top order shuffle. The night was none the poorer for it.<br /></p><p class="MsoNormal">Jason Jujnovich’s dazzling tortellini with radicchio leaves and a shower of Fontina cemented <a href="http://www.divido.com.au/">Divido’s</a> place atop Perth’s Italian food leader board. Duck, chanterelle and cep mushrooms and a thumb-sized “sausage” of braised venison and liquorice root ended the savoury courses in typically meaty territory. Props, respectively, to <a href="http://www.petitemort.com.au/">Todd Stuart</a> and Shane Middleton of <a href="http://clarkesofnorthbeach.com.au/">Clarke’s of North Beach</a>, Stephen Clarke’s stand-in on the night who lived up to his boss’ reputation.<br /></p><p class="MsoNormal">To close, chocolate marbles, a puddle of ridiculously good caramel and Styrofoam-like triangles of sorrel “meringue”: typical of <a href="http://www.restaurantamuse.com.au/">Restaurant Amuse’s</a> leftfield yet brilliant desserts. Make no mistake, each chef and his brigade brought their A-game to the kitchen while wives – many of them managers at the restaurants involved – played their part in keeping the ship out front on an even keel (with the exception of Todd Stuart’s missus Esther who, as she did for the first dinner, scrubbed dishes out back. Now that's love).<br /></p><p class="MsoNormal">Meanwhile, ace matching wines and the feel-good factor of supporting a worthwhile charity like the <a href="http://www.flyingdoctor.net/">Royal Flying Doctor Service</a> helped keep diners warm on a brisk winter Monday night.</p>Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0tag:blogger.com,1999:blog-1798264027542267002.post-18096899319474608602012-06-23T20:23:00.002+08:002012-06-23T20:26:05.490+08:00Busselton Pistol Club<div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMYsZlmEj_rVsOhA7bh8S5R3e9ZeNNSTITdcyWdFE0TLtq80AqA8gyEcNKben95iXxasrJC9DGDkUc9fVF6NhRXvJGscG9-l01pAN5osS3uslDXgiQxXnvLOTCihXjdCGGuaGYzSC2ww/" /><br />And in today's episode of unusual South West ephemera discoveries..<br /></div>Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0tag:blogger.com,1999:blog-1798264027542267002.post-89816375752910676042012-06-17T19:13:00.008+08:002012-06-17T22:20:36.422+08:00New (old) blog address<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiET4-8O5RRTlN5SsJOov5okC8jIndZB7FHS4ayLl2Jaimj_ghbKIGX6rbBUpd48UcQ4_0EMASrRMSs7hGaMw1g4aaX7WNaUgN1yb_UEzEqnffbGl8DFJSMbLGGJwegDPjHGirUhsu6Duk/s1600/royalking_malware.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiET4-8O5RRTlN5SsJOov5okC8jIndZB7FHS4ayLl2Jaimj_ghbKIGX6rbBUpd48UcQ4_0EMASrRMSs7hGaMw1g4aaX7WNaUgN1yb_UEzEqnffbGl8DFJSMbLGGJwegDPjHGirUhsu6Duk/s320/royalking_malware.jpg" alt="" id="BLOGGER_PHOTO_ID_5754962529502364370" border="0" /></a><br /><br />Okay, hackers, you win.<br /><br />After malware attack after malware attack on the good ship maxveenhuyzen.com - and some heroic repelling by <a href="http://www.abstractgourmet.com/">Matt at Abstract Gourmet</a> - it seems the only sane thing to do is return to the warm, safe embrace of Google. You'll now find my thoughts (back) online at maxveenhuyzen.blogspot.com. Maybe now I can spend more time sharing thoughts rather than battling cyber-pests.Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0tag:blogger.com,1999:blog-1798264027542267002.post-80676894609848630432012-06-10T06:11:00.005+08:002013-10-17T14:55:48.194+08:00Too Soon? and Campden Cocktail<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwbhAEMjoM-wLJZpWzaPraKclu1TcMvlO2BNNFyg3viuRa5x2wAt33xHfuLbtP6VWvvuTgQ0qnvSwrqNnGyn8UJpt4QObGF6GQRG7YIFLxIPLtzExWqZ_uzw_ww7gHmX1HeTWr77zWCn0/s1600/toosoon.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5755243437521649954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwbhAEMjoM-wLJZpWzaPraKclu1TcMvlO2BNNFyg3viuRa5x2wAt33xHfuLbtP6VWvvuTgQ0qnvSwrqNnGyn8UJpt4QObGF6GQRG7YIFLxIPLtzExWqZ_uzw_ww7gHmX1HeTWr77zWCn0/s320/toosoon.jpg" style="cursor: hand; cursor: pointer; height: 320px; width: 320px;" /></a><br />
<br />
Another <a href="http://worldginday.com/" target="_blank">World Gin Day</a>, another gin-plus-Milanese-bitters-plus-lemon-equals-grapefruit cocktail discovery. Last year it was James Connolly – then at Defectors in Mt Lawley – <a href="http://maxveenhuyzen.blogspot.com.au/2011/06/jasmine_12.html" target="_blank">hipping me to the pleasures of the Jasmine</a>, this year it was the Too Soon? by NYC-based Aussie Sam Ross <a href="http://www.nytimes.com/2012/05/30/dining/milk-and-honey-is-moving-on-and-attaboy-is-moving-in.html" target="_blank">(of Milk & Honey fame)</a>, although I didn't get the cocktails' similarities initially. If you’ve enjoyed a Jasmine or two in your time, this lively, lemon-driven drink is worth adding to your repertoire.<br />
<br />
Although my gin cocktail experiments ended on a high note, not everything I mixed was a success. I’m not a fan of sweet martinis and the Savoy Cocktail Book’s Bronx Terrace – basically a 2:1 martini with a squirt of lime juice – did little to change my mind. With all due respect to history and the Europeans maybe vermouth-heavy drinks aren’t for me (hey, I tried). The Campden, thankfully, restored gin enjoyment levels back to normal. Another citrus-powered winner - and Savoy Cocktail Book recipe - this succeeds largely on the combined marmalade and orange thwack of the triple sec and Lillet whereas the Too Soon? relies on the zing of fresh-squeezed lemon juice.<br />
<br />
Here’s hoping everyone had an enjoyable and educational World Gin Day.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU6ZLAoBiC8lKlyx5ZhSBuOK6rFvVRgzJ8YIxAHGgmi4-fzww50YPZ0PCfHAVrhIIJm-w06bJeQy6PwjNsXTbp7kDfYAWFMM7US4soqux0_wBC0JH8RRWtsAKWSV_Hs9kOVPLKWWCLn40/s1600/campden.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5755243586096933618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU6ZLAoBiC8lKlyx5ZhSBuOK6rFvVRgzJ8YIxAHGgmi4-fzww50YPZ0PCfHAVrhIIJm-w06bJeQy6PwjNsXTbp7kDfYAWFMM7US4soqux0_wBC0JH8RRWtsAKWSV_Hs9kOVPLKWWCLn40/s320/campden.jpg" style="cursor: hand; cursor: pointer; height: 320px; width: 320px;" /></a><br />
<br />
<b>Too Soon?</b><b></b><br />
(Adapted from a recipe by Sam Ross, published in Gaz Regan’s <a href="http://www.ardentspirits.com/ardentspirits_old/Cocktails/8AnnualManual2.html" target="_blank">Annual Manual for Bartenders 2011</a>.)<br />
<br />
30ml The West Winds The Cutlass gin<br />
30ml Cynar<br />
22.5ml fresh-squeezed lemon juice<br />
15ml simple syrup<sup>1</sup><br />
two orange wedges<br />
<br />
Combine over ice in a mixing glass and shake for 15 seconds. Double strain and serve in a chilled cocktail glass.<br />
<br />
<sup>1</sup> Combine equal parts sugar and water over a saucepan over low heat until combined. Allow to cool and then bottle.<br />
<b><br />Campden Cocktail</b><br />
(Pictured above, based on a recipe by Harry Craddock published in <a href="http://www.bookdepository.co.uk/Savoy-Cocktail-Harry-Craddock/9781862052963" target="_blank">The Savoy Cocktail Book</a>)<br />
<br />
30ml Brokers<br />
15ml Lillet Blanc<br />
15ml Cointreau<br />
<br />
Stir over ice for 30 seconds. Strain into a chilled cocktail glass.Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0tag:blogger.com,1999:blog-1798264027542267002.post-26410106969070858422012-06-09T00:30:00.002+08:002013-07-12T01:43:21.975+08:00The Foxtail<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB1nosrKcrjmbW60FLexrdtCxF2tzUZfBa4a2qgj819jWwlFwHbEFyjo5ZRTh01msRpwxzY_Yp37v1DRJKN3nzLW4h9Ldl9EzGZLhSNqVBqGdbC8w95CKWQ6PZqosJGM7YifzL6ujMlaM/s1600/foxtail.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5755244195011401970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB1nosrKcrjmbW60FLexrdtCxF2tzUZfBa4a2qgj819jWwlFwHbEFyjo5ZRTh01msRpwxzY_Yp37v1DRJKN3nzLW4h9Ldl9EzGZLhSNqVBqGdbC8w95CKWQ6PZqosJGM7YifzL6ujMlaM/s320/foxtail.jpg" style="cursor: hand; cursor: pointer; height: 320px; width: 320px;" /></a><br />
<br />
Rather than dig up an old school cocktail, here’s a more recent concoction from the States, originally designed to showcase London-distilled <a href="http://www.oxleygin.com/" target="_blank">Oxley gin</a>. No Oxley in the ol’ Mother Hubbard I’m afraid, but after doing some research on Oxley, it seemed that ol’, ever-reliable <a href="http://www.tanqueray.com/" target="_blank">Tanqueray 10</a> might be a suitable replacement in terms of its proof and botanical profile (whole white grapefruit, it seems, is common to both gins).<br />
<br />
Sadly, no white grapefruit to be found at my local grocers, so in another last minute sub, in went ruby grapefruit to take its place. With two of the three key ingredients absent, I’m not even sure I should be dubbing this a Foxtail, but improvisation is a necessary part of life at times. On top of that, not crediting <a href="http://www.rumorvegas.com/barlounge/" target="_blank">Rumor Lounge's Thomas Kunick</a> for the inspiration would be a dog act.<br />
<br />
To taste: rich, viscous, a distinct caramel top note to the citrusy palate. There's some almond tucked away in there and the cleansing, dry finish is, what I call, aperitif-like. Although not my usual style of gin drink, there’s a lot to commend about (this knock-off of) The Foxtail. I get the feeling the drink was missing the extra tartness white grapefruit brings to the party, so I’ll be mixing this again once I get my hands on some: hopefully tomorrow if I get lucky with the growers at the <a href="http://www.farmersmarketonmanning.com.au/" target="_blank">Manning Farmers Market</a>.<br />
<br />
<b>The Foxtail</b><br />
(Adapted from a recipe by Thomas Kunick, Rumor Lounge, Las Vegas, NV, published in Gaz Regan’s <a href="http://www.ardentspirits.com/ardentspirits_old/Cocktails/8AnnualManual2.html" target="_blank">Annual Manual for Bartenders 2011</a>. Although if you subscribe to Mr Regan's excellent free newsletter, you might have received this <a href="http://http//www.gazregan.com/2012/05/101-best-new-cocktails/foxtail/" target="_blank">recipe</a> - for nix! - in the last week or so.)<br />
<br />
30ml Tanqueray 10<br />
30ml DOM Bénédictine<br />
30ml fresh-squeeze ruby grapefruit juice<br />
<br />
Shake over ice and strain into a chilled cocktail glass. Garnish with a grapefruit twist.Anonymoushttp://www.blogger.com/profile/11502408055712133349noreply@blogger.com0