Kids at SWiTCH Cookies

Penguin says Feed Me has delved into the world of corporate cookies! I had the privilege of making some cookies to mark the launch of a new business, Kids at SWiTCH. These were given out at the information day and though I wasn’t able to attend myself, I heard that the cookies were a hit which is good to know.

It was fun making cookies in the shape of a corporate logo. I used my tried and true basic sugar cookie recipe which was easy enough but I was surprised at how hard it was to find a cookie cutter in the shape of a light bulb (that wasn’t a Christmas light)! Cake Decorating Central saved the day though where I found a Christmas ornament cookie cutter which conveniently looked like a light bulb when turned upside down heh.

These cookies put my piping skills to the test and there were quite a few shaky starts, broken lines of icing and lopsided light bulbs (oops) but I think I got into the rhythm of things after a few retarded-looking light bulbs and started churning out cookies like a machine. Baking and icing cookies is surprisingly therapeutic after a long day at work :)

Anyway, if you’re interested in finding out more about Kids at SWiTCH, head on over to the website to see what they’re all about. And if you’re ever in need of some custom made cookies for your next event, drop me a line by clicking on the ‘Contact’ link at the top of the page.

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Jamie’s Italian, Sydney

No prizes for guessing where we are tonight! After a 45-minute wait in the queue, plus another 90-minute wait after placing our names on the waitlist at the counter, we are finally led to our table at Jamie’s Italian. We also happen to spot some familiar faces during the wait (oh hai!). Big thanks to FFichiban for letting us share his table =D love you long time!

Freshly made pasta

While our table is being readied for us, we watch as one of the chefs stand behind a glass divider making fresh pasta – ricotta-filled ravioli in this case – as a tantalising taste of what is to come. Each raviolo is carefully placed in a wooden box before being dusted with flour and set aside.

Cocktails being made at the bar

We are taken past the bar area, where bellinis and other cocktails are being made by cheerful bar staff, and settle down into our table. There’s a little touch of Jamie everywhere, from the message on the back of the menu, to the branded tea towels that are used as napkins in the restaurants, to the British accents of the waitstaff. We are handed some large A3 sized menus, with the menu divided up into nibbles, antipasti, pasta, mains, sides and desserts. Wanting to try as much as possible, we have a hard time trying to decide what to get, and somehow end up with 6 pastas and risottos to share between the four of us. Bring on the carbs!

Crispy squid - $12
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Hyde Park Barracks Cafe, Sydney


As much as I love the Crave Sydney International Food Festival month, uni work tends to always get in the way of me going to all the events I want to. Last year it was my thesis, and this year I was inundated with assignments because the lecturers thought it would be fun for us to have them all due in the same week. I was glad to have the final week of Crave to go to the events that I wanted to and Sir D and I decide to head out to a nice brunch at Hyde Park Barracks Cafe one weekend.

Granola
Home-made granola, natural yoghurt and poached fruit

Brunch is a three-course affair here, priced at $25pp and served with English Breakfast tea or filtered coffee. We start with some granola with yoghurt, berry compote and poached pear. The granola is crunchy and I love finding big chunks of granola stuck together. It’s a little dry and could have done with a bit more yoghurt but it’s a good start to the meal and the poached pear provides a nice sweetness to the dish.

Eggs three ways
Eggs three ways
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La Bodeguita del Medio, Sydney

Uni is officially almost over for the year which means more time for blogging! So last week after handing in my last major assignment for the semester, Sir D and I went to celebrate and check out La Bodeguita del Medio (LBDM) – a Cuban restaurant and bar right opposite the Queen Victoria Building. The name itself is a bit of a mouthful to say so we just refer to it as “that Cuban place” and since there’s not too many of them around, we know exactly where we’re talking about.

Mojito - $14 (left) and Daiquiri - $14 (right)

You can’t go to a Cuban restaurant and bar without having some rum – which is exactly what we did to kick off the night. The cocktails here are seriously good. I don’t normally drink Mojitos, but I will make an exception for the ones at LBDM because they’re not too sweet or too sour, and are the perfect balance of lime, sugar and mint.

Pan con Lechón - $18
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Strawberry and Champagne Cake

Apologies for being MIA lately! Unfortunately life (or more specifically, Uni) has got in the way of blogging again and although I’ve got a backlog of photos and tasty eats waiting to be shared with you all I just haven’t had the time to post them up.

This post is a bit special though, and it’s for my sister Charm who just turned 18 a few days ago but had a bit of a sad, uneventful birthday because it was smack bang in the middle of HSC study time. Not to mention that she has also been sick for the past 2 weeks and I couldn’t even take her shopping to buy a present for her.

So, cake it is! I do love baking cakes for people’s birthdays but I always struggle with coming up with ideas for what cake to bake. I figured something with strawberries since they’re in season and wonderfully sweet at the moment, plus something a little boozy since she is now of legal drinking age! Then I remembered Steph’s gorgeous Pink Champagne and Strawberry Cake and knew I had to do something similar for Charm’s birthday.

The strawberries feature in the cake itself, which has chunks of strawberries scattered throughout the batter, while the champagne (ok so I’m a bit poor to afford real champagne, so technically it’s sparkling wine) features in the buttercream icing. The flavour of the champagne is quite light and just slightly tart so that it offsets the sweetness of the cake, but my family, being Asian and all with an instilled fear of icing and cream in cakes (or is it just my family?), was still scraping the thicker layer of icing off from the top. This was probably due to my crappy uneven icing skills – it’s not as smooth as I would have liked but hey at least the layering of the cakes worked out well and it wasn’t collapsing!

Anyways, happy 18th birthday Charm and good luck with the HSC! We will go shopping, throw a proper birthday party and watch Vampire Diaries (maybe) once it’s all over!

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