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About rarerollingobject

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    Sydney, Australia.

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  1. Sepia, Sydney

    An incredible meal at Sepia in Sydney for my birthday. With the matching sake course I chose rather than the wine, it was pretty mind blowing. Dishes shown in order per the menu.
  2. I like things to taste the most like themselves as they possibly can - for example, if I'm making a lemon cake, I want it to be the most IN YOUR FACE LEMONY lemon cake you've ever lemoned. And so - lemon loaf, soaked in lemon syrup, with an extra lemon/sugar crust, topped with crystallised lemon peels and a dusting of icing sugar mixed with citric acid (derived from lemon). Recipe called for two lemons; I used nine. Lemon party.
  3. Reports on Hong Kong dining

    So what are the best bets for HK: Dim sum Char siu Roast goose Fancypants Cantonese these days? There for 5 days in November 2016.
  4. Breakfast! 2016 (Part 2)

    Labour intense breakfast; mille feuille with deeply caramelised butter puff pastry (made crunchy with sugar and then brûléed on both sides), raspberry crème pâtissière lightened with soft whipped cream, freeze dried raspberry powder and roasted pistachios. And the aftermath.
  5. Baking and gold-leafing fresh raspberry, whipped dark chocolate ganache, raspberry jam and freeze-dried raspberry macarons at 11pm on a Tuesday night. As you do.
  6. Dinner 2016 (Part 9)

    Ooh, I accidentally posted this in the dinner thread..it was breakfast. But never mind.
  7. Dinner 2016 (Part 9)

    Korean bul ssamgyeopsal, or fire pork. With cheese and ramyun noodles, which is a very common variation and the breakfast of champions, if you ask me. You make a sauce of Korean chili paste, chili flakes, Korean hot curry powder (which I keep in that old MSG tin), garlic, soy sauce, sesame oil, black pepper, honey and soju and sauté the pork belly (leftover, marinated in ginseng) in it with some cabbage, carrot, onion and perilla leaf, add blanched ramen and their flavoring packets (more chilli), chopped fresh Korean green chillis, sprinkle with toasted sesame seaweed and then pour over a blanket of melted cheese. See cheese in action hither: Fire pork.
  8. Dinner 2016 (Part 9)

    Oh, I didn't think you doubted me, I was just surprised as I'd found them pretty ubiquitous in China. But yes, there's no better way to spend a Saturday than up your elbows in pork fat!
  9. Dinner 2016 (Part 9)

    Must be a very Jiangsu regional thing, @liuzhou; I ate about a billion of these in Shanghai, and they're the only kind of mooncakes I saw in Suzhou, I didn't see any Cantonese ones.. https://www.google.com.au/search?q=苏式鲜肉月饼&client=safari&hl=en-au&prmd=ivn&source=lnms&tbm=isch&sa=X&ved=0ahUKEwi0g8f_36fPAhUQtJQKHd4HD38Q_AUIBygB&biw=375&bih=559
  10. Dinner 2016 (Part 9)

    @Anna N, most su-style mooncakes traditionally have some kind of red stamp on top, usually just the logo of the bakery. Here's one from the bakery next to my office:
  11. Dinner 2016 (Part 9)

    Exquisite as ever, @dcarch. Here's what I ended up making today; mooncakes. Suzhou-style, savoury, with a pork, white pepper and ginger filling and flaky, buttery pork lard pastry. You have to make two kinds of dough, a water dough and a lard dough, but it's much easier than European puff pastry and much tastier, too.
  12. Breakfast! 2016 (Part 2)

    Um, invite your good friend RRO to jump a plane to the GC and come help you eat them? But seriously, I'd do some combination of classic chilli/black pepper/white pepper. Maybe a few of each kind, if it's manageable. I've made this white pepper crab recipe before and it was sooooo delicious. I did have scallop sauce in my pantry, but if you don't, I don't think it'd suffer too much. A splash of fish sauce is a good substitute. http://themeatmen.sg/recipe-chili-and-white-pepper-butter-crab/ Other than that - at that scale? Roast em or get a clean kettle drum and boil.
  13. Breakfast! 2016 (Part 2)

    Sunday breakfast of champions; chao tom, Vietnamese sugarcane prawns. You make a paste of the prawns, garlic, white pepper and egg white and then shape it around fresh sugarcane sticks and steam them briefly to set and then crisp them to brown in a pan. Eaten with banh hoi steamed rice noodle mats, little crispy spring rolls I made out of some of the prawn paste and the banh hoi, lettuce, mint, coriander, shallot oil and nuoc cham dipping sauce. Good for what ails ye.
  14. Dinner 2016 (Part 8)

    Oshizushi (pressed sushi)
  15. Breakfast! 2016 (Part 2)

    Thick slices of brioche, soaked in eggs and raw milk and yuzu syrup, cooked till crisp in clarified butter and then topped with matcha crumble, mascarpone cut with a little whipped white chocolate ganache and more yuzu, freeze dried raspberries, mint and passionfruit curd and freeze dried mandarin segments on the side.