I had dinner at a great little restaurant this week. A place called Spice Market in Double Bay at 340 New South Head Rd.
The food was excellent, as was the service.
The image attached is of a wonderful little entre dish based on a betel leaf (which you eat, yes!). Its a must have if you visit Spice Market!
Katsura Imperial Villa is a palace built in Japan in the 17th century by Prince Hachijo Toshihito. It is a truly beautiful complex of buildings that merges with their gardens and lake, the reflected sunlight from the water casting rippling paterns across the walls and ceiling. It is possibly one of my favourite pieces of architecture and landscaping (along with Frank Lloyd Wright’s Falling Waters).
I was reminded of Katsura recently as I lay on the deck of my hideaway enjoying the early morning sunlight with a good book and a cup of tea. The sunlight reflected off the pond below the deck danced on the wall and under the eves of the building bringing to mind Katsura’s design which combines the villa’s lake, buildings, and garden to great effect.
It’s easy to get carried away by the presure of life and work these days and forget to take some time out to enjoy the simple beauty to be found in nature, good architecture, or the form and feel of a lovers body beside you.
John.
The images used in this page come from Wikimedia Commons and can be found here:
http://commons.wikimedia.org/wiki/File:Geppa-ro.jpg
http://commons.wikimedia.org/wiki/File:Shokin-tei_seen_from_the_Geppa-ro.jpg
http://commons.wikimedia.org/wiki/File:Katsura_Imperial_Villa.jpg
Lunch today had a Japanese theme. I am quite partial to Japanese food, but I must say that I love teriyaki.
Teriyaki sauce is simplicity itself to make. Just take soy sauce, add mirin (sweet rice wine) to taste (if you don’t have mirin, then sake and brown sugar will do). Chicken (or any other meat) can then be marinated in it and (as the meat is being cooked) more teriyaki sauce brushed on to get that seductive dark glossy look.
I am told that traditionally the Japanese use teriyaki on fish, but outside of Japan it has become popular on chicken and other meats.
Sadly, I ate my lunch before taking a photo of it today, but I have found a photo of teriyaki chicken and rice for this post.
I love Japanese cuisine, but don’t get to eat it as often as I would like. Having had this little adventure, I think that it is probably time to see if I can whip up a Chanko-Nabe (a Japanese one pot stew based on chicken broth with meat and vegetables famously created by and for Sumo wrestlers).
This dish is typically cooked at the table and everyone serves themselves from the pot. I think that it will make for a delicious hearty meal, just right for cold, wet winter days.
John.
The image used in this page was found at Wikimedia Commons – http://commons.wikimedia.org/wiki/File:Fried_chicken_thighs_with_rice.jpg.
I made ravioli for lunch recently. I have been asked for the filling recipe by a friend over at Concierge du Monde, so here it is:
I make each ravioli using a rounded teaspoon of the filling mixture. This recipe should be enough filling for fifty or so ravioli. I prefer to make my own pasta. If you do, then the pasta should be rolled as thin as you can make it. I find that gives the best balance of texture and flavour.
Cooking time for these ravioli should only be about three minutes in boiling water. To be sure, pull one out and chop in half to check if it is cooked through before removing the rest. Serve with the sauce of your choice. I prefer a basic tomato, herb, and cream sauce that won’t compete too much with the flavour of the ravioli.
John.
