After making some successful macarons with lemon and passionfruit fillings, I wanted to try and flavour the shells themselves. Sir D is a big cinnamon lover, and since cinnamon and apple go together like a fat kid and cake, I decided to make cinnamon flavoured macaron shells with an apple compote.
It’s been a while since I made my last batch of macarons and I seemed to have lost my touch. The first batch of cinnamon macaron shells failed miserably with cracks appearing on the surface. The second batch was much better because I stood in front of my oven and watched them like a hawk, but some of them still had a few imperfections on the surface. Seems like I need a lot more practice!
To make the cinnamon flavoured macaron shells I replaced 5g of the icing sugar from the basic macaron recipe with 5g of ground cinnamon. If you like it more or less cinnamon-y just adjust the amount of ground cinnamon you replace for icing sugar.
I was really happy with the overall flavour and that the shells actually tasted like cinnamon. Sir D thought that the combination of the apple compote and the cinnamon shell reminded him of McDonalds apple pie! And anything that reminds people of pie has to be a good thing :)
I’ve always been fascinated by fusion food and how you can take two seemingly distant cuisines and merge them together into one. Japaz is a place that cleverly fuses Spanish and Japanese cuisines by creating small tapas or izakaya style dishes using both Japanese and Spanish ingredients and techniques. Tonight we’re dining at the SIFF Drink and Dine event held at Japaz (at a discounted rate thanks to a hungry.digital.elf!)
It seems like we were not the only ones to take up the offer since we see other tables taking photos of their food too, including the awesome Mademoiselle Delicièuse and Monsieur Poisson from spoon, fork and chopsticks. The dinner consists of eight courses paired with matching sake. As soon as we’re seated, we’re given the first sake of the night which is served as a sangria with lemonade and little cubes of apple and orange.
Gaspacho with Soumen Noodle
The cloudy sake sangria is paired with the first course of the night, a gaspacho with soumen noodles. The dish is cool and refreshing, with the acidity of the gaspacho and soft slipperyness of the soumen noodles. There are a few drops of herb oil on top of the gaspacho as well as a clove of black garlic, which is surprisingly mild and doesn’t have the bite of normal garlic.
Sashimi of Lobster with Crushed Spanish Gordal Olives and Tomato Seed Dressing
This is the first time I’ve set foot on the Finger Wharf in Woolloomooloo, despite having lived in Sydney all my life. I admire the view of the waves sparkling against the setting sun and the white boats bobbing up and down on the water, and immediately see why this is a dining destination for celebrities and tourists alike.
But tonight, a large group of camera-wielding food bloggers arrive at the wharf, not to check out the view but to dig into some delicious food at the newly-renovated Kingsleys Crab and Steakhouse. We begin with some drinks from the cocktail list that mostly consists of classics with a slight twist.
Cocktails: Mango and chilli daiquiri (left) and raspberry iced tea (right)
The queue outside Adriano Zumbo
It takes something special to motivate me to get up early in the morning, but the promise of 66 flavours of macarons at Adriano Zumbo’s Macaron Day has me jumping out of bed bright and early on a Saturday morning. Despite the rain and the cold, the crowds have gathered for the event and though we arrive at 9am, there is already a queue outside the store.
An hour later and we’re finally just about to step inside the shop and look who else is here! Suze and Phuoc weren’t far behind Sir D and I in the queue.
(L-R, T-B) Pinenut gianduja, Pecan danish, Peanut butter and jelly, Pear vanilla macadamia, Passionfruit
The whole window display and the glass display inside the shop is filled with macarons galore! Such pretty colours!
(L-R, T-B) Salted butter popcorn, Salt and vinegar, Salted butter caramel, Salmon
With the macarons priced at only $2 each, it was hard to not go crazy and get all of them. The store was completely decked out in macarons with only a few loaves of bread sitting on the shelves on the wall. It was like entering Willy Wonka’s chocolate factory except with macarons instead =D Macaron-tastic!
The Sydney Food and Wine Fair is an event which marks the end of the Sydney International Food Festival for another year and is also for a great cause, with proceeds of the event going towards the Aids Trust of Australia. It was a great event last year with high-end restaurants like Quay and Guillaume at Bennelong offering up some of their signature dishes as well as lots of freebies, so I was definitely looking forward to it this year.
In the queue for free Ben and Jerry’s ice cream!
It was a hot day so we were so glad to see the colourful Ben and Jerry’s van parked inside Hyde Park, with people scooping up some Ben and Jerry’s ice cream for the masses. The queue was pretty long but it was worth the wait :)
Strawberry cheesecake Ben and Jerry’s ice cream