AdrianB

Thanks Nayan. I'll give it a shot and see how it turns out.

Gazpacho. It's become cliche but made properly it's the pinnacle of deliciousness. Croquettes. 40 minutes to make the filling but then enough for a snack over the next day or three. A quick batch in the fryer outside and it's no fuss. Goes great with a salad and homemade mustard. Jellied meats/vegetables. This can be really delicious - I'm not sure why savoury jellies with tasty morsels inside has fallen out of fashion in Australia. They're still big in Japan during summer.

Small world!

In my city's Chinatown, a couple of restaurants serve what they call BBC. It's broad beans (or soy beans), bean curd and pickles/chutney. It's quite salty but is delicious! I think it's vegetarian and has no meat. Is anyone familiar with how to prepare this dish or its history? It's one of my favourites!

Thank you hzrt8w, your post encourage me to choose Kung Pao Chicken as the first Chinese food I've ever cooked! I fogot to add sesame oil at the very end and added some extra dried chillies but otherwise followed your instructions exactly. Your instructions were clear and easy to follow. The outcome was delicious! Next time I'll add a bit more sichaun peppercorn and a few less nuts. I'm also thinking adding diced celery instead of the capsicum/bell pepper might be delicious! Where I live in Australia the Chinese food we have is more Cantonese and Hong Kong influenced and it was nice to get some real authentic spice and numb tingling back into the dish! I'll have to make this again soon!

On a trip to Seoul I was very impressed with a BBQ place which I can't remember! It was "high end" and very fashionable - popular with celebrities, policians and the like. They had a good (and well priced) wine list. Excellent, excellent snowflake beef that I think was as good if not better than best Kobe beef I had! It was in a private room, faily priced and extraordinarily wonderful. If it helps - they are also very famous for the Pyongyang-style noodles. I'll look at some notes at home and post the name here soon.

In Tokyo (Park Hyatt's Japanese restaurant) I had wonderful grilled Kobe beef served thinly sliced (white fat, distributed like a snowflake, light pink meat) raw which you place on a personal mini-charcol grill (shichirin?) briefly to sear before consuming. It was undoubtedly at least 9+ if not more and the most memorable beef of my entire trip! What cut of Kobe beef is usually used in this way? Is it tenderloin/fillet or more of a sirloin?

Good day all I am visiting Seoul for the first time and want to experience many of the great foods it offers from jeongsik to mandu and of course some of the wonderful markets. Can anyone recommend either a specialist guide to help with language and is interested in food/markets? Or alternatively a small group tour to markets for some adventurous eating and drinking? I am comfortable dining with my travelling companion in restaurants such as Gaon but for the authentic and essential 'hole in the wall' (such as "The Flavor of a Long Time Ago" posted by Peter Green) experience I think I'd need a helping hand... let alone deciphering what's in those markets! I'll be in Seoul from 22 to 25 August so notice is a bit short. I know it may be hot and humid but I'm prepared for anything (except perhaps live octopus... then again I'd give it a go.. maybe)! If anyone has some contacts or recommendations it would be gladly received. Kind regards Adrian

Lonely Planet guidebooks are right, Chiko Rolls are best used as weapons rather than consumed as food! Next time, try the Park Hyatt in Melbourne.

NYE is an expensive time. There are normally big celebations (family friendly) in the city of Melbourne at places such as Federation Square. Alternatively, you can go to a restaurant and it's function for NYE. If you're looking for a good meal, few drinks and celebration in the civility of a restaurant I'd find something that suits your preference. Why not inquire at your favourite restaurants: Ezard @ Adelphi, Jacques Reymond, Vue de Monde, Taxi... Choose something that suits your preference and go for it. Alternatively, go to a restaurant on NYE (still, booking recomended) then go to Federation Square or similar for a grand public celebration! When you say you're from Southern Germany, how close are you to Freiburg? Tschüss, Adrian

Ottoman's. Ottoman's. Ottoman's. As a regular visitor to Canberra it's a must visit on every trip. Last time, dinner went very late (we arrived at 9PM). Ottoman's couldn't get a taxi, so the waitress volunteered to drive us to the hotel. When booking, I'd request to sit in the main room if possible. Some of the side rooms are lacking a litle in charm. Ginger Room (Old Parliament House) is also often good albeit with variable service.

Good day all With more fiddly sauces and a requirement for better browning and deglazing I'm finally looking at new frypan and a couple of saucepans. They need to be oven safe (220oC) with fast heat transfer and capable of browning/deglazing (which rules out non-stick). Based on my research (thanks to some great articles here), it looks like the most appropriate is copper with stainless steel interior. The copper needs to be greater then 2mm+ for even heat spread. I have no qualms about petina effect on the copper - I won't be polishing these babies. It looks like there are good pots and pans that meet my criteria in France, but having trouble tracking them down in Australia. So far I've only found the 'table presentation' (thin copper - as in not designed for cooking but presentation/serving) versions and extraordinarily high prices (and not disclosed as the 'table' version except on detailed inquiry). Thankfully, Australia seems well served with thick based aluminium pots good for simmering / stocks / braises... but copper frypans and saucepans ! Anyone with recommendations, advice or experience on Australian available products? I am getting close to importing them from France!