FOOD DIARY (SEPTEMBER)

Breakfast at Baffi & Mo, Redfern
French Toast with Passionfruit, Lemon curd, Ricotta and Strawberries.
Peppermint Macaron with Flat White

Last month on the 7th is my birthday. I woke up around 7 am and walked to the Fishmarket to have a lobster & some prawns & oysters for breakfast :)


Cakes from Adriano Zumbo Pattisserie
Mont blanc Macaron, Raspberry & beetroot macaron,
SHABALICIOUS: Caramel crunch, caramel sponge, caramel cheesecake, caramel chew & caramel cream cheese mousse.

Passionfruit Tart, Lemon Tart.

(top) WHEELY WEMON: Lemon agar agar, Kalamansi creme legere, lemon dacquoise, lemon meringue batons, lemon puree & Kalamansi curd (Gluten Free).
(middle) I'LL GET BACK TO YOU BARRY: Chocolate yogo creme brulee, soft chocolate gel, chocolate cereal crunchy, chocolate sable breton, chocolate caramel mousse, chocolate plaquette.
(bottom) I don't remember this one. Chocolate with some sort of chilli in it. Not my fav.

2042 Cafe & Deli, Newtown
I love this place, it's a cafe & restaurant and deli in one roof, which they also serve wine & cocktails. The deli has wonderful selections of local & imported cheese, cured meats, antipastis, jams, olives, teas, freshly made cakes, tarts & biscottis.
The jamon iberico comes from free-range pigs that feed on acorns in the oak forests on the border of Spain and Portugal. The deli and restaurant opens until late most nights.
Schultz Smoked Wagyu Beef, Hot Spanish Salami, Prosiutto di Parma, Jamon Iberico (24 months).
At the bottom, is some beautiful jam for my (beautiful) bread :)

Ribs from Hurricane Grill's
Hmm, Big, lean, tender Pork Ribs. This famous tasty Hurricane's Pork ribs is basted in Hurricane's own special rib sauce originating from South Africa and grilled until tender, and served with baked potato with sour cream and chives.


Pizza from Pizza Mario, Surry Hills.
Pizza Margherita 'extra' (buffalo mozzarella, parmesan, fresh tomato, and basil).
Pizza Mario is my no1 favourite pizza restaurant/take away. Their pizzas are the traditinal ones and just the most delicious & amazing. I remember the first time I ate their pizza, I keep thinking about it for days until I had to go and buy another one. Their pizzas is thin and dough-y. They follow these 5 disciplines:
- after rising, the dough must be worked and shaped only with the hands.
- the oven must be only wood burning
- the pizza must be cooked on the oven surface and not in any pan or container
- the toppings must not be in conflict with the rules of gastronomy
- the pizza should be soft, well cooked, fragrant and have a high soft crust.
Pizza Mario is the only pizzeria in Australia given the seal of approval from the Verace Pizza Napoletana – the governing Italian body that makes sure pizzaioli (pizza makers) are doing the right thing by their clientele.

Swirlie's Frozen Yoghurt
I love frozen yoghurt, they are healthier than ice cream and taste just as good. This is the(Premium low-fat) Green Tea Frozen Yoghurt with Cranberries.

Gelato from Gelato Messina, Darlinghurst
(Left to right) : Figs poached in marsala, Italian nougat, Dulce de Leche, Pistachio, Coconut Pandan.
Gelato Messino has won numerous times as the most favourite gelato/ice cream retailer in Sydney. Their product is made fresh on the premises daily, offering a range of 40 flavours and selection of gelato cakes.
"When making gelato at Messina we ask ourselves one simple question, “How would they have made it 100 years ago?” The answer to this simple question is; use ingredients in their raw, most natural form. “Ready made ingredients” such as colourings, flavourings, preservatives and pastes are not used in our gelato at Messina. Because of that, we achieve full bodied texture and flavour in all our gelato. The dairy flavours have less fat content, and our sorbets are completely fat free, dairy free and full of fruit."