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Dim Sim

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Everything posted by Dim Sim

  1. we have a muslim friend and he came yum cha with us once, the poor guy ended up having thing like melon balls fruit salad, egg tart ( I am not 100% sure, but I have my doubt about lard in the pastry) It makes me realized how much pork is present in chinese dishes ( well I knew that already, but I would have thought there would be heap of other porkless items at yum cha), even thing like taro dumpling or turnip cakes would have somesort of pork as flavouring, it wouldn't surprise me if lard is used in most of the dumpling skin. oh yes, Shin, sticky chicken feet, nowaday I have to fight with all my white Australian friends for it.
  2. If I have to nominate one place it would be Taipan in Doncaster East, just for the sheer variety and the bustling atmosphere, so many trolleys with goodies. David's in Prahran got a lot of rave, but I was very disapointed when we went there last year, may be we missed the point whatever that is, it was slow and the dishes were not very interesting, and most dishes were gone by the time they reached us, apparently he since opened another new yum cha place in Chapel St. South Yarra, I haven't been there yet, again , I read a few nice reviews about the place , I have my doubt. Shin, have you tried some of those tripe dishes ? yummmmmmmmm BTW, it is nice to see all these new postings here in the past weeks, it has been rather quiet in the 'Australia and New Zealand' forum for a while. har gau , siu mai, lo mai gai anyone ?
  3. Don't hold your breath. I think Dim Sim has it all covered! ← I only covered mainly the inner north and northwest, c'mon , there are all the eastern and sourth eastern suburds as well as the Yarra Valley, Mornington peninsula etc.we need more
  4. They make very good cotechino sausage too, so sticky and gelatinous, yum......... yes, very good butcher indeed.
  5. I think The Aus GT might think that their readers might not understand the different between "finely grated rind" of 1/2 lemon and "Zest" of 1/2 lemon.
  6. Remember we drive in the opposite direction The foodies' guides by Campion and Curtis, they upgrade it each year. I find it useful here are a few of my personal Favourites Bakeries Dench Bakers, Nth Fitzroy, good sourdough bread Filou's , Lygon St., Nth Carlton, pastries and cakes, La Parisenne Pate for all the french smallgoods like sausages, pates, rillettes, terrine, and on friday they produce small ranges of, duck and ribbit pies, goat's cheese tarts Sydney Road, Brunswick, for all the arabic and Middle Eastern needs, A1 bakery for the labanese lamb pizza, cheese pie, sausage (beef) pizza, z'atar pizza. and Middle eastern grocery. Balha's Pastry 761 Sydney Rd. Brunswick ( I hate to give this away, but a lot of people already knew about this place, what the ****), simply amazing array of sweets, if you like middle eastern sweets, you must try this place. Miditerranean Wholesalers at 482 Sydney Road , brunswick. for your one stop Italian need; pasta, cheeses, salamis , dried cod, Italian wine, nice Italian style bread, in house cafe, terracota cookware........................... Asian food, with strong Vietnemese influence ; Footcray Market, Little Saigon, Footcray and Vitoria Street, Richmond, likewise suburds ; Box Hill and Springvale. For more touristy spots, Acland Street, St. Kilda for your European type cakes. Yum Cha (Dim sum) a lot of restaurants in chinatown (little Burke Street, Melb )offer yum cha on the weekend , I like West Lake, Chilli Pepper, Shark Fin Inn, Shark Fin House, and Taipan in Doncaster East . There are also a few farmers' Markets held all over Melbourne, one of the more popular one is in the Collingwood Childrens Farm, but it only held on certain Saturday, you might have to ring up and find out, a nice and quiet spot to walk around by the Yarra. That is all I could think off at the moment, As for Linens and candles, I have no idea on those, except that there are a few Antique shops in High Street , Armadale. you might find something there, Oh if you happen to be looking around there, the popular Phillippa's (they supply bread and pastries to half of Melbourne) is located at 1030 High Street, Armadale. Cheers
  7. yes, it looks like we have a few American foodies among us may be they can show us how to do a good o' fashion clambake.
  8. Hi PCL, you should be able to get it at all the newsagents, and supermarkets, as SydneyJames mentioned, it is a ABC publication. often features Nigella Lawson, Jamie Oliver, Jill Dupleix, Rick Stein, Maggie Beer, Stephanie Alexander, Bill Granger, it is very popular and won a few awards, personally it doesn't really do it for me, I don't really find it inspiring, as far as food magazines go. I like the New Zealand Cuisine.
  9. Bingo, That's it, What a shocker , I hope it is a political stunt. too sad to think otherwise.
  10. Hi Tim , I read somewhere about The Bush Family Cookbook, do you stock it ? Apparently it is a shocker, I read somewhere in here but I lost the thread. It was written by the family cook (ex navy cook, not that there is anything wrong with that). Still waiting on the the Ruhlman's , waiting , waiting, waiting,
  11. I thought you are married. I like to think The Court House as my local pub, well, I like to think I can walk there , I haven't been there for a while, earlier in the year I went there quite frequently,never been to the diningroom section, had some bar meals there a few time, always enjoyable and good value for money, a few of my friends went there last week for dining , they highly reconmend it. Once I saw a woman at the next table having some dessert, it looked stunning, I think it was peach Melba. mmmmm:rolleyes:
  12. hey Tim, when is Ruhlman's book going to be on your shelf ? I am checking the Australian gourmet pages now, I passed a big bookshop in the city this morning, I had a quick look at Glenn's BBQ book, Shin wasn't kidding about the Masterfoods thing, there is no sweet section, would love to see how he is going to use masterfoods to flavour bbq bananas and icecream with masterfoods toppings. Do you think we are going to see the Glenn McGrath's Gourmet Masterfoods range of herbs and spices to hit the shelf before x'mas.
  13. At a certain bookshop that I frequent on a regular basis ← Which bookshop ? I was at Re----gs in Carlton this morning, I didn't see it there. I am waiting for Ruhlman's new book. any time now..........
  14. do you have any recipe ? The ground toasted sesame seeds, would that be like toastier tasting tahini or can you substitute tanini ? thanks
  15. do you have any recipe ? The toasted sesame seeds, would that be like toastier tasting tahini or can you substitute tanini ? thanks
  16. try this http://www.galaxylink.com.hk/~john/food/co...akligozleme.htm I just Google 'gozleme recipe' quite a lot came out, there are a few mentions in my cookbooks but no recipe.
  17. My dear PCL where have you been ? SAHA ( focus on Syrian & Lebanonese cooking, am I right ?)by Greg and Lucy Malouf, you can get one at most bookshops, I am not even going to name some of them. yes it looks so cool it is HOT. NO, they are not a publisher, yes, it is a book. Tim, I've been hanging out for Ruhlman's book, what is it like, say compare to Grigson's Charcuterie and French Pork Cookery ?
  18. Any idea what we will be making (charcuterie-wise) ?
  19. If you are looking for job in Melbourne, you might like to have at look in www.mycareer.com.au , it is part of The Age newspaper, especially on wednesday and saturday, good luck.
  20. I made congee (jook) and ma po tofu tonight following Ah Leung's recipes(a big thank you ), they were delicious, this is the closest I got to taste like the one in restaurants, didn't have the slower cooker, so use the stove top method for the congee, have anyone ever made congee in a pressure cooker before ? wondering how it would work.
  21. unnnnn. I see why it only works on smaller chicken, been reading Damien Pignolet's French , he suggested resting the chook breast side down in a warmed bowl, cover with crumpled foil, the idea is to let the juices to flow back into the breast , keeping it moist. sound pretty good logic to me, might give it a try next time. I also been reading the charcuterie chapter, with all the rillettes, liver parfait, sausages, terrine, it is making my mouth water, might attampt one of the recipes or I will head down to Le Parisienne soon. Haven't seen Greg & Lucy Maloufs' new book around , is it out yet ?
  22. I had one of the the best tasting roast chook last weekend (I know we are supposed to discuss cookbooks here, but since you mentioned roast chicken, well.....) I got mine from the Chicken Pantry too, 1.7 kg of Barossa chicken, washed and patted dry, lots of seasalt and pepper in and outside , Olive oil to rub all over the skin (normally I would dot a few butter on and under the skin, but I forgot to pack some, and we were right in the middle of the bush, so have to do without), with some peeled potatos, onion halves and a couple of heads of garlic, rosemary, and in the old wood fired Rayburn cooker (just like the woodfired AGA) I turned the chicken around a few time so a nice even browness all over, finished with the breast side up, and basted couple of time with its own juice. Not too sure if I had too much bubbles while waiting for the oven to heat up, or the country air, or the old Rayburn, it certainly was one of the most memerable chooks I had, it was juicy, full of chickeny flavour and a nice golden tasty salty skin. with lots of bread to smeared the garlic on and I served the left over chicken juice in a little cup for dipping the 'garlic bread' and spoon over the chicken and lots of fresh peas. Shin , how did you do yours ? may be we should start a new topic on chook roasting ?
  23. good on you, congratulations to you both, I suppose that means more eating for you guys. did I hear that champagne cork popping ?
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