Tag Archives: Sydney

Queen Chow, Enmore

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The Merivale winds, having blown North, South and East, have found their way to the Inner West, this time transforming Enmore’s Queen Victoria Hotel. Gone are the Indiana Jones pinball machine, the pool table and the pokies.  Instead you’ll find a variety of taxidermy (!), a baby elephant figure,  a Roman statue, and some mighty fine Chinese.

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Downstairs, while flanked by a long bar, is a bit more sombre and restaurant-y. Upstairs is The Smelly Goat bar, with some cool and cosy little nooks, and a lovely light filled enclosed outdoor dining verandah.  The staff are on top of it all and very welcoming.

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We start of course with dumplings (Eric Koh is in da house) which are all delicious. The Marito and Small People particularly rate the prawn har gau, and the casing is definitely more delicate than elsewhere.   I had my eye on the lobster and asparagus dumplings for my second visit but they had disappeared from the menu!

The duck spring rolls remind me very much of Mr Wong, which is not a bad thing at all.  There’s a reason why Mr Wong is still packing them in every night 5 years on.

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There’s a twist on the classic cheung fun – here the cuttlefish is wrapped it a fried bread crumb then the rice noodle.   The Marito gives this a big thumbs up.

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I love the salt and pepper squid, silken tofu and prawns with chilli bean mayo.  Done with such a light hand.

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I also really like the “slightly fires the emperor” of cuttlefish, macadamia and garlic chive (though there isn’t much cuttlefish). Its fresh and the macadamia and crunch of baby corn add some good texture.

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But I’m a little disappointed with the angus beef, served with baby king oyster mushrooms and potato.  Its a little dry, the beef is chewy and the potatoes are bland.

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The barbecue duck though, is juicy and tasty

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Back onto seafood, we’re winning.  The steamed market fish (that day barramundi) with ginger, shallot, and white soy, is a deftly executed Chinese classic.

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The Moreton Bay bugs with kombu butter and asparagus are dressed to impress.

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And make sure you leave room for the fried rice.

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There are desserts on the menu, but its pretty hard to resist the lure of Cow and Moon right next door, where we bump into fellow diners.  However you will get fortune cookies with your bill.

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On behalf of Italian Mammas, I do have a bone to pick with you Queen Chow – shall we take it outside?

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Queen Chow, 167 Enmore Road, Enmore
Ph 02 9240 3000
http://merivale.com.au/queenchow

Queen Victoria Hotel Menu, Reviews, Photos, Location and Info - Zomato

Keeping backyard chooks

A lot of people ask me if it is hard keeping chooks in the suburban backyard –  it’s not at all, and really no different to any other pet.  It has also been very good for the Small People to see that produce doesn’t come in a box or bag in the supermarket.  And of course there is the added benefit of the fresh eggs, with an obvious taste difference.  I particularly also notice the difference in the thickness of the egg whites, they whip like a dream when I am making a cake or biscuits.

I’m by no means a chicken expert, but I’ve learnt quite a lot in the months we’ve had our girls and also done a good bit of reading, so here’s a bit of a guide.

Buying chickens and different breeds

You usually either buy baby chicks (under six weeks old or so), or “pullets” (under a year old, they officially become “hens” after their first birthday).  If you buy a baby chick note that you need to keep them indoors and with a heat lamp, they can move outside to a coop after they are six weeks old.   If you want to buy a number of chooks, try make sure they are all similar ages, because older ones bully younger ones, sometimes quite severely. Even with a similar aged group, you really do see the phrase pecking order in action, as they establish who is in charge.  At first it seemed that Rosie, our Rhode Island Red, was making a play for dominance but one of our ISA’s, Boken, seems to rule the roost.

In Australia, the most popular backyard breeds are ISA Browns and Australorps.  Both of these breeds were developed specifically for optimum egg laying.  Once they start laying, typically around 22-24 weeks of age, during the warmer months they lay almost every day.  Hence these breeds often don’t have a long life span, typically three to four years.

Then there are what are called “pure breeds” – Bantams, Wyandottes, Plymouth Rocks, Speckled Sussexes, and Araucanas to name a few.  Araucanas are known for laying eggs with blue shells which are very pretty so this breed is often in high demand and very hard to get, if anything you’ll get them as day old chicks.  Similarly the other pure breeds you’re unlikely to buy any older than about twelve weeks, so you’ll need to be patient waiting for them to lay eggs.  Some of the pure breeds are very pretty and very friendly so great pets, though they are often not as good layers so there is a bit of a trade off.  They may also go “broody” every spring – that is, think they are going be mothers and sit in one spot for a few weeks on their eggs waiting for chicks to hatch.   Pure breeds can live up to ten years, though they won’t lay for that whole time.

Make sure you buy from reputable breeders who vaccinate. In Sydney City Chicks (who are also in Brisbane and Melbourne) and Leah’s Chook Shed are great for younger ones and pure breeds. Enfield Produce sell mostly ISA’s and Australorps that are close to point of lay.  All of them stock supplies you’ll need.

What are the rules for keeping backyard chickens?

You’ll need to check rules with your local council but in Sydney there are NSW Local Government Regulations for Backyard Poultry.  Specifics may vary from council to council but for the most part, you are allowed up to ten chooks enclosed in an appropriately dimensioned coop, and they must be kept at least 4.5 metres from residential dwellings.  You’ll also need to regularly clean your coop. Roosters are not allowed.  I’ve been surprised at how many coops I’ve seen whilst wandering around our neighbourhood, which is only a few kilometres from the Sydney CBD.

What you’ll need:

Shelter
You’ll need some kind of coop to house your girls.  We started off with a small one from Bunnings which housed three just to see how we liked it, then upgraded to a much bigger coop which we can walk into, making things much easier.  The big one houses ten chooks but six is a comfortable number of chooks for us so the girls have plenty of room.  You’ll need to make sure the coop is safe from predators – namely foxes and possums.  People are surprised to hear there are foxes roaming in suburban Sydney, but yes there are.  Foxes can dig down 30cm or so and some possums can open basic latches so make sure you have secured the perimeter of your coop well and put very secure latches on the doors.  Coops also need to have an area that provides shade for hot days and pouring rain.

When we are at home we let the girls roam freely around the yard.  But don’t do this immediately when you bring them home – keep them in the coop for the first week so they familiarise themselves with their environment and don’t do a runner!  Some breeds don’t do well if they are permanently confined and really need the opportunity to roam.  Our girls love to explore and scratch around the garden and often traipse through our recently planted camellia hedge.

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Grace (silver laced Wyandotte) and Maddie (Plymouth Rock)

A nesting box
Chooks need a nesting box to lay their eggs.  One box per three chooks works.  Though I have seen two of the girls get into the box at once. When you’ve gotta go, you’ve gotta go. This was the box we first bought, but our new large coop has three built in nesting boxes.

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Hay
Hay is great for the nesting box and for the floor of the coop.  A bale of hay is about $20-$25 and will last you quite a while.  I clean the coop weekly and replace all the hay.

A feeder and a drinker
A feeder is to dispense their food and a drinker is for fresh water. Under sixteen weeks you’ll need to feed the chooks what is called a “crumb”, specific to younger pullets.  After that you can buy them laying pellets.  The feeds have protein and calcium and other goodies the girls need to grow and thrive.  However you can of course give them kitchen scraps but not when they are too young; I started at around 16 weeks.  Lettuce and watermelon are always a big hit, spaghetti and rice are popular, bacon scraps send them wild, and mine turn their nose up at zucchini.   Avoid avocado, onion and chocolate – it makes them sick.   While they need protein, don’t overload them with meat, it apparently strains their kidneys.   Every few weeks or so I give them some sardines in spring water as a treat, they adore it.   The girls know me as Chief Bringer of Goodies so all I have to do is yell out “Girls!’ from across the yard and there’s a bee line for the coop door in anticipation.

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Once they start laying, you may also wish to give them a little “grit” or crushed oyster shells, which are good for calcium, and very cheap to buy.  If you notice they are laying eggs with soft shells, its likely they may be a little calcium deficient, which can sometimes happen with prolific layers like ISAs.  I just mix a little of the grit in with their regular feed.

A perch
Chooks not only love to perch, they physically need to.  It is how they sleep. Yes, they sleep standing up.

For good health
Like other pets chooks are prone to lice and mites so you’ll need to sprinkle poultry dust every now and again.  I put it on the bottom of the nesting box under the hay and also on the floor of the coop.  I add a little apple cider vinegar to their water every now and again for good gut health. Every three months you’ll need to add an anti-worm solution to their water.

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Chooks can be prone to viruses which can be treated with antibiotics, but you cannot eat the eggs while they are being treated.  If one of your girls get sick if possible isolate her before she infects the whole flock. Lethargy, lack of appetite, and strange poop can be signs of illness.

Extreme heat
Like humans and many other animals, chickens struggle with extreme heat and can die of heat stress, so this scorcher of a Sydney summer has been a real struggle.  You’ll see that they are getting stressed because their beaks will be open and they will be panting.  They’ll also fan their wings.   On hot days vigilance is required with their water as they will not drink warm water; if the forecast is for hot weather I prepare large blocks of ice in the freezer and put it in their drinker to help keep the water cool.  On the severe days when I saw they were really struggling, I put cold water and ice cubes in a shallow tub and stood them in it (just 10cm or so) and dripped cold water on their feathers.  They generally hate this but it can be necessary for survival. I also pop wedges of watermelon in the freezer which they peck on and it helps keep them hydrated.

So there you have it, this is the crux of what you’ll need to know.  It really is fun and I’m so glad that we finally have the space to do it!

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In my kitchen, March 2017

Summer is technically over but the days are still lovely. I’m not looking forward to daylight savings ending, though the mornings are getting noticeably dark.  Meanwhile, there’s been plenty happening in the kitchen.

In my kitchen are dragon fruit (also known as pitaya).  I love them but don’t buy them often as they are usually quite expensive.  But I think there were a lot around for Chinese New Year so quite a few grocers had them on special.  I used them in a fruit salad for breakfast, but I also love to eat them as is.

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I read that you can germinate them from the seeds, so I extracted a few, washed and dried them and put them in some seed raising mix, and voila!  After just a few days little green shoots started appearing.  They also grow from cuttings, and a dear friend gave me some cuttings for red and yellow dragon fruit, but I adore the white ones as well, and thought I may as well have all three colours.

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I am steeping some vanilla beans in vodka for some new vanilla extract.  The last bottle I made (pictured right) was in mid 2014, and I’ll probably use what is left in the next couple of months.  Given that it needs at least 3 months to steep, I’ve started a new bottle.  It is so much more fragrant doing it this way rather than the commercial varieties available at the supermarket. It is also more convenient than having to regularly buy the small bottles.

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Our tomato plants are dying off, so its time for new autumn crops.  I bought some broadbeans to plant, the Marito loves them.

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In my kitchen are some fresh tagliatelle, courtesy of Mamma Rosa.  Her tagliatelle rock.

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I stocked up on Callipo Tuna when it was on special at Coles recently.  The Callipo factory is actually 20 minutes or so from Mamma Rosa’s village in Italy.  It is my favourite tinned tuna.

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In my kitchen is a sign for our new coop, to be varnished and hung. It’s from Castle and Cottage Signs; she made a custom sized sign for me it so it will fit neatly above the door.  Our new coop is walk in which is fabulous, makes things so much easier.

The girls had a very tough time of it during the Sydney heat wave last month, I wasn’t sure they were all going to make it. Operation Chicken Watch was in full swing. Blocks of ice in the water, hosing down the roof to keep it cool, and standing them in ice baths when I saw they were really struggling, were needed. Oh, you’re probably wondering about the name. “Bokens” is a nickname for chickens that the Small People came up with when they were Really Small People.  It was courtesy of an old Lilydale ad which had chickens running around going bok-bok-bok.

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In my kitchen is this sauce that a lovely friend got me from this year’s Tomato Festival by Italian chef Luca Ciano.  Look forward to road testing it!

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And finally in my kitchen are some Sydney grown Kensington Pride mangoes, from my parents’ backyard tree.  The skin doesn’t colour like those from the Northern Territory or Queensland, but they  ripen inside and taste just amazing.  What I love is that their tree becomes abundant just when all the Kensington Prides disappear from stores.

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I hope all is well in your kitchen. Thanks to Liz from Bizzy Lizzy’s Good Things for hosting this month’s IMK link up.

Encasa, Lane Cove

Encasa in the CBD has long been a popular place for Spanish tapas and cured meats. Over the last year, owners Maria Barona and Francisco Rodriguez have expanded, opening two more city venues including an “express” takeaway in Chifley Plaza, and this cosy restaurant in their home turf of Lane Cove.  A couple of friends and I checked it out the other night, and were pleasantly surprised by the tasty, well priced food, and the added benefit of being able to BYO.  The staff were also very attentive and friendly.

There’s lots to tempt on the largely meat and seafood menu, though there are not too many options for vegetarians.  I’d love to see something like a ceviche or fresh fish dish added to the menu. Here’s what we tried

The jamon Iberico croquettes were delicious – crispy coating and gooey cheesey centre

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Scallops with a saffron cream sauce – a tasty smooth sauce and plump fresh scallops

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The tortilla de patata, a potato and onion omelette, didn’t look terribly exciting on the plate but delivered on flavour

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Sizzling prawns had a delicate hit of chilli and were also enjoyable

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I was looking forward to the beef cheek, and it was tender, but it didn’t pack the flavour punch of a similar dish I’ve had a few times at MoVida, and it could have used a bit more cauliflower puree.

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I really wanted to try the crema catalana for dessert but clearly so did everyone else as it was sold out! Next time.  I’m not big on churros as they remind me of donuts which I don’t like at all, but the girls were keen for a serve and I had a nibble – they were light and crispy.

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Banquet menus are available for groups of 8 or more priced between $42 and $55, and there’s a nice range of Spanish goodies you can buy to take home.  There’s a short kiddie menu too.

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Encasa Lane Cove, 132 Longueville Road, ph 02 9418 8577
https://encasa.com.au/landing-page/home-lane-cove-restaurant/

Encasa Menu, Reviews, Photos, Location and Info - Zomato

Burnt Orange, Mosman

You’ll find Burnt Orange in a pretty cottage amongst the trees at Middle Head in Mosman looking out over the water, so it is understandably very popular for breakfast and brunch.

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They have four morning sittings on a weekend for breakfast at staggered half our intervals starting from 8.30am with an hour and a half per sitting. We and our friends opted for the first one. The breakfast menu is pretty standard – eggs, bacon, pancakes and the like, and all quite well executed. The sourdough bread is delicious. Though we do ask for a fried egg for one of our Small People and are told “ah no, we can’t do that, it requires a different griddle and it’s too difficult”. Um, didn’t think a small fry pan would be all that hard really, or maybe fried eggs are taboo in Mosman, not sure which. And although we are the first sitting and it is not busy we need to chase our drinks, which arrive after our meals.

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I go for the breakfast board, which has a very nicely done confit of trout. But I find the Avoca brown bread extremely dry and dense so don’t eat it, and pinch some sourdough instead.

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Attached to the café is a retail shop with a variety of treasures. I raise my camera to take some snaps. “Oh, no, you’re not allowed to take photos here”. Ok. I’ll take them in the Louvre or the Vatican instead, they don’t seem to mind.

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Burnt Orange, 1109 Middle Head Road, Mosman, Ph 02 9969 1020
http://www.burntorange.com.au

Burnt Orange Menu, Reviews, Photos, Location and Info - Zomato

In My Kitchen, February 2017

Welcome to the first In My Kitchen for 2017! IMK is a monthly link up hosted by Liz at Bizzy Lizzy’s Good Things showcasing what is in blogger kitchens around the world.

Christmas feels like aeons ago.  The tree is gone, the decorations packed away, and Easter Eggs are already in the supermarket.   But a couple of Christmas gifts are being put good to use in my kitchen

The Small People bought me some new oven mitts, having noticed that my old ones were in tatters.  They are heavy duty and very good.

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I love these mugs that the Marito and I use for our daily coffee.   Maybe one day when we fix our falling down grand old lady of a house, it really will be a manor.

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I also received this delicious and thoughtful gift, which will be much enjoyed!

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It has now been just over a year that we moved here. It was too far into the summer last year when we moved in to plant anything but this year we’ve been all over it.

There’s been beautiful tomatoes

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Zucchini and flowers

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Cucumbers, eggplants and eggs from the girls

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Crispy cos lettuce, and figs I picked from our neighbours’ abundant tree (they didn’t even know they had a fig tree, its right down the bottom of the land, and don’t want them!)

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In my kitchen is miso paste that I bought at our local Japanese grocer; I’ve been making miso salmon and miso eggplant

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The Marito bought home a huge bag of mushrooms one day, I used some of it to make polenta with mushrooms, mostly following this recipe

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At the Italian deli recently I found this squid ink pasta by Molisana, who make good pasta.  I haven’t decided on a recipe yet.  Suggestions?

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I hope you are having a great month in your kitchen!

 

 

 

Osaka Trading Co, Tramsheds

Saturday night, booking in hand, the Marito and some friends and I headed to the recently opened Tramsheds re-development.  It’s well designed with a good variety of venues at various price points, where you could easily find yourself going regularly. There’s also a large supermarket, a nail bar, a barber and a bottle shop.  Some of the restaurants such as Fish & Co do takeaway, so you can sit in the casual eating area if you prefer this, as well as an area with pop ups that changes very frequently.

We headed for the modern Japanese eatery Osaka Trading Co which we all really enjoyed and would happily go to back to.  Service was friendly, if a little distracted given how busy they were, and we were pretty impressed with how a teeny kitchen churned out the food.

A refreshing cocktail and some edamame to start, and we were off.

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Our first dish was a special that night, prawn katsu, rather than the traditional pork katsu. Made with minced prawn, this was so delicious with crispy fresh lettuce and a mayonnaise.  We were tempted to order another round of it but we knew we had a lot more food coming.

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Loved the grilled Hokkaido scallops, served with sweet soy onion butter, a beautiful velvety sauce.

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The tempura zucchini flowers were the right amount of crispy but I wasn’t a big fan of the fish mousse inside

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The octopus, while tasty, was unfortunately a little chewy. The little cubes crisp potato were very morish.

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Also on the specials board that night was Hapuka fillet with buckwheat, shio koji (salted rice malt) and sorrel.  This was lovely, the fish was so delicate, and it would make a great individual main if you preferred that to sharing.

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The heirloom tomato salad came with yuzu kosho which is like a citrus chilli pepper and gave it a good kick.

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Last was wagyu tri-tip with Japone sauce which was so tender and so juicy. Beautifully cooked.

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The dessert menu was short, three desserts or so, but we opted to head over to Messina for a gelato, which was doing a roaring trade.

Osaka also have a banquet menu available for $50 per person.

We will certainly be back at Tramsheds (in fact we have already since this first visit, and the Small People have their eye on The Butcher and The Farmer for their birthday dinner), the thoughtful mix of venues and regularly changing pop ups ensures there is likely something to tempt everyone.

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Osaka Trading Co, Ph +61 2 8880 0717
http://www.osakatrading.com.au/

Osaka Trading Co. Menu, Reviews, Photos, Location and Info - Zomato