annachan

One great thing about Guy Savoy is that most of the items can be ordered half portions (the portions are extremely generous for half size). Instead of getting one of the tasting menus, my husband and I sort of created our own tasting menus from different items we wanted to try. Joel Robuchon was fantastic, but I did love Guy Savoy more. The dessert cart was unbelievably amazing, which was included in the meal.

Its really great reading your blog. We definitely need to check out the Sydney Markets once we get there. Can't wait!

Dakki - thank you again. The guy at the shop wasn't sure of the difference so I'm asking here. The Damascus one is heavier than the Pro. I'm not sure what that really means other than what may feel better in the hand. The one thing is that the Pro handle is smaller, which fits my hand ok. It may be too small for my husband though. I have to take him to the shop and have him try it out.

I love mine with a lot of vegetables! I first make a stock with the oxtail (usually overnight in a slow cooker - just oxtail and water) then transfer to a large stock pot and add in my vegetables. Carrots, onions, celery, cabbage, tomato and some garlic. I sometimes add mushrooms. Diced potatoes if you want some carb. I let everything cook down, usually adding some beef and/or chicken stock as well. Season with salt and pepper to taste. I also throw in some Worcestershire sauce. If you like it more as a stew, then use less liquid. You can thicken it as well with the thickener of your choice. I generally like it as soup. I love to serve it over some rice or pasta, then add Tabasco. My husband prefer his top with Worcestershire sauce instead.

Guy Savoy (personal favorite), Joel Robuchon, L'Atelier (casual sister of Joel Robuchon), Alex.

I went to try out some knives today and have decided on a Santoku. It just works for me. The 2 knives I liked the most was the MAC Pro 6 1/2 inch Santoku w/ dimples and the MAC Damascus 7 inch Santoku w/o dimples. I do like the handle on the Damascus a little better, but it's about $100 more. For the money, is the blade any better (stronger, stays sharp longer, etc.) on the Damascus?

I would use the no cook pasta sheets. I've had good results with Barilla. Depending what type of cheese you'll be using, I say get shredded cheese if you can.

The good thing is, I know several reputable places in the Bay Area where I can test out some Japanese knives. Between them and Sur La Table/Williams Sonoma, I think I'll be able to try out a wide variety of knives. I did try out the Shun (Classic I think) for a minute while I was at Bed Bath and Beyond. I know that isn't really the place to get knives but it does carry Shun and I can get 20% off. I just looked at the EdgePro and it looks scary! Like I said, I have no experience but with a cheap hand held one. I think I may have to rely on a good professional for the job. Thanks nickrey for the referral. Even though I'll be moving to Canberra after the first month in Sydney, I imagine that I will be heading to Sydney from time to time.

I know they do sell knives in Australia. I just want to take care of as many thing as I can while I'm here so I can concentrate on all the things I need to get done once I'm over there.

ScoopKW - if I have the time, I would do what you suggested. Yes, I can get knives in Australia, but I won't have time to. I won't be bringing any knives I own currently because they just aren't worth shipping over. I need to have something once I move over. I'm moving to a brand new city that I've never visited. I don't even have friends or family in that city. To have to scramble to find a store to test out knives just isn't going work. Also, I have a lot to do once I'm there that purchasing knives will not be a priority. If I don't get good knives now, I'll end up just buying a cheap set and probably won't revisit getting good knives for a while. I have some money to do so now, if I wait, that money will go to something else and I don't know when I'll be able to afford the good knives again. I understand that owning good knives mean that I need to learn how to sharpen them. However, if needs be, I can find someone to sharpen my knives for me before I have time to learn how. My circumstance right now is not ideal in terms of getting new knives, but it is what it is.

Dakki - thank you, thank you! From what I've read, I think I do prefer Japanese knives. In the case of a gyuto and santoku, what should I look for when I'm buying? Other than the handle being comfortable in my hand, what materials are easy to maintain, last long, etc.? Is there something I should pay attention to in terms of the construction of the knives? Are there different types of stainless steel and what are the pros and cons? Though I grew up with a grandfather who owns a butcher shop in Hong Kong and relatives (other than my parents who don't cook) all using cleavers, I'm definitely not use to them. So, I think my plan will be a gyuto and a santoku. Anything I should pay special attention when getting craving/slicing/paring knives? I guess I do want some guidance in term of brands. I just looked up stainless gyuto and saw knives with a wide range of prices. Frankly, I can't tell the difference between the $100 knives and the $400 knives. I don't quite want to rely on just reading the company's description. Maybe a few good brands that I can look into so I have somewhere to start. Knife blocks - how are they different than knife trays? Sorry, I'm totally inexperience. If I do decide to buy a block, what should I look for? How would I know if they will work with my knives? Any difference in term of different kind of wood or other materials?

I really need some help, quickly! We've been waiting for our visa for a while and it just got approved last week. So, we're moving to Australia in January. Before doing so, I really want to get new knives. At first, I was going to get that 13 piece set by Saber from Costco for $199. I read some reviews and they seem to be decent knives for the price. Well, things changed after I got a generous cash gift for Christmas. Now, I can afford to spend more on good knives and I think I can spend $500 or so. Instead of getting a decent set, I think I want to go for some good pieces instead. I know there are lots of information on the forum already but I'm really press for time as I have so much to do before we leave the country. I have to get the knives in my hand soon as we need to have them packed and given to the shipping company toward the end of December. So, I'm seeking your help. Right now, I mainly use the cheap Napastyle knives I got from Costco several years ago. I use the 6 or 7 inch santoku for most prep. I actually prefer the feel of that over the Cutco chef knife I have. I also often use several serrated knives from Cutco that I got 15 or so years ago. I have absolutely no experience in sharpening. I have a Wusthof hand held knife and scissors sharpener that I use on the santoku when it gets a little hard to cut through stuff. What I want: *Something that is easy to take care of. I generally do clean up quickly after cooking, knives are usually washed within half an hour of using. I've read that carbon takes more care than stainless. However, if carbon is fine with sitting for half and hour before I have to wash it, I think I can be fine with either. *Something that I can possibly sharpen myself with a simple tool, maybe even the sharpener I already have. I don't mind if I do have to buy another one though, as long as it isn't too expensive (please recommend). *Several pieces that will allow me to do the following: chop vegetables, crave cooked meat, slice bread/tomato, cut meat/fish, peel/cut fruits. *I want some kitchen shears but I'm not sure if it's worth spending a lot on a brand name one or just a cheap generic one. I won't be cutting through bones with them. *I like a set of steak knives that are inexpensive and of decent quality. I don't anticipate using them for more than a few times a month so it's fine as long as it'll cut through a piece of steak. *Also, I need help getting something to store knives. I don't like blocks and much prefer something I can store in the drawer. I like the look of the Global knife trays. However, I'm not sure if another brand of knives would fit in that tray. I also saw a bamboo one by Shun. Again, if I end up with different pieces by different brand, would it work? Are there good alternative knife storage for drawers? I prefer a tray over a soft roll bag for easy access. I don't know enough of the brands to have a preference. I don't mind mixing and matching brands. I assume I need a chef and/or santoku (thinking santoku for the smaller size because I anticipate I won't have much kitchen space and won't have a large cutting board), a bread knife, a craving knife and a paring knife. I know that I want a high quality chef and/or santoku, but I'm not sure if the other pieces need to be really great quality as well. Please advice as I will need to make my purchase really soon. Thanks in advance!

Thanks for the info, nickrey. Sounds like Cabramatta will be a good place to look for a wok.

Thanks for the tips, Snadra. Not sure where we'll stay in Sydney yet as we're still looking into short term rentals. We want to be close Eastern Creek for the dogs as well as close by the freeway to get to Canberra. Then again, we also want to be close to a city center where we can get things done. Like applying for medicare, appointments at the bank, getting a car and household items, etc. And, we need to be able to find a rental (prefer service apartment type) that is reasonably priced. Maybe $500-$700 per week for studio/1 bedroom. I guess we'll be there in time for the sales! I hope we will be able to find some deals.

So, we are finally moving to Australia in January. Will be in Sydney the first month (where dogs will be in quarantine) and then move to Canberra. I have some kitchen supplies that I have to replace. I have to decide if I should purchase them in the US and ship them or just get them there. We are paying the shipping cost out of pocket so I have to be mindful what I bring. In San Francisco, we have a lot of Chinese kitchen supply stores where we can get woks, strainers/colanders, bowls, plates, gadgets, etc. for cheap. By cheap I mean that woks are about $10-$15, bowls and gadgets for $1-$2, etc. Are there stores like that in Sydney or Canberra? Also, where are good places for kitchen electrics? I'll need an electric kettle, maybe a rice cooker, a slow cooker, a toaster oven and such. I'm so hoping that Costco will be open soon and I can pick up some stuff there.

I picked up a brioche loaf over the weekend and it's great! Very light and airy and buttery. It's perfect when toasted.

Looking at some rentals in Canberra, it does look like I'll need a fridge. Any suggestions on where to get one and what to get? Not looking for anything high end to begin with. What about prices? Victoria's Basement looks great. Some of the prices are actually really decent, comparable to what they are here. Electrics are still really expensive though. My beloved Griddler is on sale for $199....it sells for $70 here at Costco.... I'm seeing the brand Benzer a lot on that website. I don't know anything about the brand. Prices seem to be much cheaper than other brands. Anyone know of the quality?

My favorite way is just roast them in the oven in their skin. Cut it open like a baked potato and dig and spoon in it. The make them a little more fancy, I scoop out the inside when they're done roasting. Mash with just a little cream and a dash of salt. It's simple and delicious.

Yeah I know I won't be able to bring any food. I'm so going to miss my fleur de sel and porcini powder.... As for the Theromix, I think I'm leaning toward the Kenwood Cooking Chef. The Kenwood seems to be a better fit for my use.

I'm still waiting for shipping quotes and then decide what to take. I do realize that prices are generally higher. I'm hoping to score some good deals on cookware during the upcoming Thanksgiving sales. Hubby is looking at getting a transformer here as well as they seem to be cheaper here. One question though: will we be taxed on new items we ship over?

We just got our visas today and it looks like we'll be in Canberra instead of Melbourne, at least for the first two years. We'll probably be back and forth between Sydney and Canberra for the first month since the dogs will be quarantine in Sydney. If you know of good places for kitchen supplies at good prices in either cities, please do share.

This is the way I like to it: I heat up the wok to really high and quickly cook the eggs (scrambled and seasoned with a little soy sauce before going into the wok). I take that out of the wok when it's still runny. I add a few slices of ginger to the wok until it get fragrant, then the tomato and give it a few toss, then add a little water. That will help create some sauce. Add green onion (about 1-2 inches segments) if I have some on hand. I add the eggs back and then season to my liking. I know this is strange but I like to season with fish sauce as my salt. A little sugar as well. If you want really soft eggs, I suggest what others have said. Loosen the eggs with a little water or stock, then pour them in at the end.

What if someone wants to take a picture not of the food, but of the people s/he dines with because it's a special occasion? People do tend to take pictures of food more nowadays, but people still take pictures of people. Does it really make sense for restaurants to ban customers from taking pictures when they're celebrating something special?

I've heard some folks are annoyed by it, but never heard of it being banned. I've taken picture at French Laundry (the server actually opened the shades for me so I can have better lighting - I didn't even ask, he just noticed I was taking pictures), Joel Robuchon, Guy Savoy and many other fine dining establishments. It's always been fine as long as we're not being intrusive to other customers. We always have the flash off.

Prime cuts usually show up at Costco around the holidays. The issue I tend to have with the prime steaks are that they're often not cut well. Many of the steaks are uneven in thickness. So, I tend to go for the roast. It's cheaper and I can do a better job cutting steaks myself. For the cheapest price, get the roast whole. If there aren't any in the cases, ask someone to see if there are some in the back. It's often $1 or more cheaper per pound. Frankly, I use their choice cuts often and they're quite good as well. I was lucky to get a few packs of chanterelles. I wonder how much longer those will stay around. I've tried the porchetta a few times. It's actually really good. Follow the instructions and the skin comes out nice and crisp, even if you reheat it when you have leftovers. Seasoning is a little strong, with lots of herbs and maybe a little heavy on the salt. But all in all, a good product.