Boysenberry ripple ice cream

Keen to anoint the new ice cream maker I received for my birthday (from the awesome Serenity Later!), we set out to make something over the weekend. While the bowl was freezing (at least 6 hours) to ensure contents is cooled as it's churned- we had plenty of time to think about  potential flavours/combinations to try. (So many to try, look forward to reporting back successes/and not so successful attempts!) Thought it best to start with a classic vanilla bean ice cream, the recipe coming from with the booklet included in the recipe manual (yay-it's even got raspberry margarita's- it's going to be a good Summer!). Vanilla. Boring? Maybe. Still, it's important to get the basics right before trying out something more challenging like smoked capsicum and sweet chilli sorbet.

In the end, we relented and decided to split the mixture into two parts and do a little bit of experimenting (what do you expect from a scientist?). One part vanilla, one part boysenberry swirl.

Making the ice cream base is simple- make a vanilla custard from scratch, add cream and then allow the machine to work its magic! After mixing for 30 minutes, the ice cream is very thick but needs to be frozen for another 2 hours for the proper consistency.

For the best ripple effect, add puree at the very last moment and mix for 15-30 seconds before transferring to a container. Alternatively you can manually stir it through as we decide to do  because the mixture was becoming too homogeneous.

And the final result? 

...Definite swirls, luscious, smooth taste and requests for more!!!

birthday delights...

What better way to celebrate an important birthday (though isn't every one?) in the company of wonderful friends, food and Pimms! Also was lucky enough to finally try Yossarian's famous Bourbon cheesecake - rich and creamy top with crumbly goodness - gobbled up quickly!

Thanks to a bunch of awesome friends am now the proud owner of the following:

...any requests?

Perusing through these foodperve-y books, there is now a library full of new recipes to try and also, hopefully, friends willing to be my test tasters! And if you're sensing a theme here you're a smart cookie!  Also received  a brand spanking new ice-cream maker (so many ideas- watch for upcoming posts!) and luckily something sure to help  work off those extra kilos after all the cooking and eating!

Thanks to everyone for helping make this day special - am one lucky fortune(ate) cookie!

Bleble

Breakfast on the man-made island was to be tough to come by as the majority of shops weren't open. Fresh bread in the morning is almost a perfect start to the day, particularly when you're not making it yourself! Located in Odaiba, (Tokyo) Bleble is tucked away at the back of a shopping centre and with this position, it would be tough to attract customers.
Upon entering, 2 bakers merely metres from the entrance, slave away preparing the next batch of bread presumably for the lunchtime rush. Behind them, ovens are filled with freshly prepared dough as that distinct waft hits you as soon as you enter the shop.

The bread was sweeter than I was used to, however the texture and taste was as good as I've had. With all the walking I was doing throughout the trip, I felt I could be excused for pigging out.
From the picture above, on top was a ham and cheese roll. Right was a tomato based, potato, capsicum, asparagus and cheese mini pizza. Finally an egg, mayo, cheese tomato and broccoli offering rounded out brunch. (The pastry casing name eludes my uncultured brain, so I'll need help here!)

In my rush, I caused half of the topping to fall off the pizza. I would've been on the brink of tears had it not been for the final offering (insert name here from more intelligent bloggers). Creamy egg throughout combined well with the other ingredients, while the sweetened pastry was soft and moist.

Nectarine TDG... that's delicious gorgeous!

We are blessed with two nectarine trees in our yard which normally give us crispy, sweet nectarines- only this year sadly, we'll miss out. For the first time (due to stage 3+ watering restrictions) one of the nectarine trees has failed to flower/bear fruit - and isn't looking too well. The other one bears fruit in late february so keeping my fingers crossed!

Still, this is the start of the best time of the year for fresh fruit especially delicious stone fruit which are just coming into season. For a simple, light and damn good looking dessert grab some puff pastry, plonk a few slices of your favourite summer fruits and pop in the oven at 180C. Sprinkle some sugar with a sparing pinch of cardamon or cinnamon on the pastry and then over the nectarines if they're too tart and need mellowing. Once the pastry has turned a golden crust (and is crisp in the middle) take it out of the oven and give a quick brush over with a light marmalade/preserve. Dust with icing sugar and allow to cool or if you can't control yourself gobble it up straight away!


silly name I know but couldn't find a name for this and I think it reflects something betwixt a tart, danish and a galette. I prefer that's delicious gorgeous ... that way you score sweet points with the chef and might get a bit more!

Grilled tasmanian salmon with gremolata

Picked up some beautiful tasmanian red salmon fillets from Victoria Market this week and decided to prepare it with a zesty marinade- perfect for a light summer lunch.

I went foraging in the yard for flat leaf parsley and a bit of dill- was disappointed most had succumbed to the heat. What I could salvage was chopped up finely and added to olive oil, garlic powder, a dash of hot sauce, lemon juice and zest- somewhere between a gremolata and chimichurri. The salmon was fried skin side down for a minute until crisp and grilled for a further few minutes until just cooked through.

The verdict: Hunger abated and luckily no angry bears in sight.

A cheesecake in sponge clothing?

'Tis the season for birthdays once again! I made this cotton-soft Japanese cheesecake for Nette's birthday (inspired from The Little Teochew), and decided to jazz it up a bit with a mango/passionfruit salsa and whipped cream. The cake is so light and fluffy - more like a sponge than a cheesecake! With the fruit a refreshing & light indulgence to enjoy, preferably somewhere cool in this hot, hot heat!

What you need:
- 6 eggs, yolks and whites separated
- 1/4 tsp tartaric acid/cream of tartar
- 2/3 cup caster sugar
- 50g butter
- 250g cream cheese
- 1/2 cup of milk
- 4 tbs self raising flour
- 2 tbs cornflour
- 1 tbs lemon zest
- juice of one lemon
- 1/2 tsp vanilla extract or vanillin sugar

To make:
- Preheat oven to 160 degrees celcius.
- In a bowl whisk egg whites with tartaric acid and caster sugar until soft peaks form.
- Melt cream cheese, butter and milk in a bowl over a water bath, allow to cool and then beat with an electric mixer/whisk until smooth.
- Add egg yolks, flour, lemon zest and juice, vanilla to cream cheese mixture and mix until incorporated.
- Fold through egg whites gently.
- Line a ~20cm spring form tin with greaseproof paper, pour mixture in - if necessary split into two as it will rise.
- Bake in a water bath for 1 hr 20min at 160 degrees, checking until golden brown and fluffy on top.
- Allow to cool and serve simply with icing sugar or with fresh fruit!

Definitely a winner and despite it being my first attempt at baking a cheesecake this will certainly be included in my repertoire of desserts from now on! Yummy!

Leave Your Teeth at the Door

A trip to the Tsukiji Fish Market is one that must be on ever visitors' itinerary to Tokyo. Apparently 2246 tonnes of fish are sold in this market daily and it's an experience you won't soon forget. I wasn't able to make it to the auction area which is open to the public between 5am-6.15am, however at 7am the action is still frenetic. Unbelievably there were 1 or 2 women there in high heels and skirts, although I wouldn't recommend this due to the uneven ground and amount of water that's sprayed around. Keep your wits about you and travel light are my suggestions as fast vehicles navigate the narrow passageways in all directions, while pedestrians browse the offerings from the seemingly endless shopfronts.
I'm not sure if this is true, but someone told me that there is a language that they speak which is not recognisable to even the Japanese! Apparently this is to communicate with each other with regard to prices etc. Anything and everything seafood related is sold, while fishmongers quite rightfully take their job seriously at times using long samurai like swords to through fish with clinical ease.
The early morning surveying the vast amounts of potential food was just a cruel tease to an empty stomach, and it wasn't long before my stomach was yearning for some sustenance.
Entering a relatively large sushi shop, customers -as usual- are greeted enthusiastically, and I selected a set consisting of Tuna, Salmon, Scallop, Albacore, Prawn, Egg, Crab, Amber Jack and Tuna Hand Rolls. The team of chefs were willing to take pictures and take part in some friendly banter, as hungry customers had their orders fulfilled right before their eyes. The consistency and freshness almost meant that I didn't need to chew. Honestly! Having had sushi at other times in Tokyo, I can safely say that was the best I've had.

Fair dinkum tucker out in the 'bush

...where else can you find the elusive frilled necked onion?

You can nab your own true blue tucker at the all-Oztralia themed (American owned) restaurant The Outback steakhouse in in Sydney's Strathfield (within a boomerang's reach of Homebush stadium).

With such gems as Chookaburra Wings and Chocolate Thunder (not sure I want to know what that is...) on the menu it's hard to resist the allure of Oz.

...Can easily see one opening at Crown alongside Nobu and Bistro Guillaume!

They'll Let Any Riff Raff In

It's with sadness that I'm writing this post from Melbourne. Tokyo was an experience like no other; the people, culture, history and city won't soon be forgotten and as I review the 100's of pictures there's probably around 10 food related posts buried in there. Like "Mercy" which was played with siblings, I'm happy to relent on the posts if they become too repetitive.

One of the deals widely available in Tokyo are set lunch packages. Places where you wouldn't normally set a foot in due to the price suddenly appear on the radar and it's a fantastic idea to increasing patronage in a highly competitive market. Yes, it was still more than what you would pay on the busy streets, but it's certainly a different experience and a side to Tokyo you wouldn't normally be able to experience at regular prices. More often than not you will able to choose from a variety of set menus at varying prices.

The Fish Bank is located in the same ward as the famous Tokyo Fish Market, and perched on the 41st floor, I wasn't able to secure a window seat, however with 6 courses coming to 2,749 yen, ($34Aud) food more than occupied my senses. (Other set menu options start at $16Aud) Before stepping in, I put a top over my t-shirt, not because it was required, but I figured that any restaurant that has table cloths shouldn't be subject to a collar-less patron.

First up was a fresh oyster, all the way from Tasmania I was informed. When I mentioned my home was merely a stones throw away, this brought out a chuckle from the waiter. With chili sauce to add as needed, it was certainly fresher than the consumer who travelled just as far.
Next 2 were a tomato filled with couscous with a spread of octopus and fish (I can't remember for the life of me) with fresh asparagus and baby carrots.
For the final 2 courses before dessert, the dishes entailed a penne with a beef ragout sauce and a beef rissole on eggplant accompanied with tomato topped with a poached egg and a piece of seared fish on a bed of mashed potatoes. The former was certainly the standout of these offerings.
For dessert, green tea and strawberry icecream impeccably presented on top of some equivalently flavoured macaroons rounded out the meal perfectly.

Boysenberry granita

Sitting here with a martini glass full of boysenberry granita thinking about how much more I'd enjoy it, if I could share it and if only that wonderful sunshine which peeked out yesterday (and inspired me to make it in the first place) was still around... Oh well.


The berries (frozen) we picked up a few weeks ago on the way back from the tulip festival along with various 'bulbs' which I promptly planted and now wait for them to bloom. Anyhoot, this here granita is decidedly evil in it's ease of preparation.

Blend about 500g (about 2 punnets or 2 cans with syrup) boysenberries
Add 1/4-1/3c sugar to 1/4c hot water and stir until dissolved. If needed put over stove and heat until dissolved. (add more or less sugar to taste, if you think it might be too sweet, add a squeeze or two of lemon juice- it helps to balance the sweetness without diluting the flavour!)
Add to fruit blend and pulse for a few seconds.
Pour into shallow plastic tray with lid. Cover and put into freezer.
Every 30min open lid and with a fork break apart the crystals which form.
When it sets ~3-4hours later, scrape with a spoon into quenelle and serve. It will melt quickly so don't wait.. dig in!

or if you can't wait...