Poached eggs & Blue cheese

Don't knock it till you've tried it! Add salt, pepper and olive oil and serve on toasted sourdough bread. 

Sneaky Oysters

Craving oysters and listening to Sneaky Sound System.

Food experiments: POPSICLES! pt 2

Some more experiments with the wonders of fancy ice! See part 1 here. 

CHRYSANTHEMUM TEA, LYCHEES & STRAWBERRIES

1. Slice strawberries and lychees (can be bought in cans)

2. Put a few slices into the mould, then cover with chrysanthemum tea (I used Yeo's) and add a little of the lychee syrup from the can. 

3. Repeat until the entire mould is filled.

4. Freeze!

STRAWBERRIES AND CHRYSANTHEMUM

(a slight variation on the above experiment)

1. Slice strawberries

2. Fill mould with strawberries and tea (strawberries tend to float to the top)

3. Freeze

MANGO, VANILLA & MACADAMIAS

(inspired by Weis bars!)

1. Slice mango thinly and chop the macadamias into small pieces

2. Let some vanilla ice-cream sit out until it becomes a little runny

3. Fill the mould by alternating between ice cream, mango and nuts.

4. Freeze!

EARL GREY

1. Make yourself a nice cup of Earl Grey tea and drink it! With the leftover teabag, make another cup.

2. Pour the second cup into the mould and freeze!

(This was a real why-not? experiment. Result: it, unsurprisingly, tasted exactly like a cold tea. An uncanny experience however, a little confusing on the senses. This concept would be fun to try with some more adventurous tea combinations - stay tuned!)

Shimofuri-zuke from Edible Selby (Ishimaya)

A little while ago I visited the Sydney Fish Markets and couldn't pass up the opportunity to get a piece of fresh tuna and try out this recipe for shimofuri-zuke (marinated blanched tuna) from my current gastronomic inspiration Edible Selby, by Seiji Nojiri-san of Ishimaya (p.197, trans. p.292). 

Ingredients: a block of tuna, soy sauce and sake (the recipe also suggested mirin but I wasn't able to get my hands on any)

Reduction made of soy sauce and sake (made by pouring both into a saucepan and boiling until the mixture thickens)

Tuna: place block of tuna in boiling water for about 30 seconds. When the surface turns white, remove and chill (by submerging in ice water). Marinate the block in the sauce reduction for up to 30 minutes. 

Slice and seve with wasabi or kimi (egg yolk sauce - made by mixing egg yolk with soy or soba sauce) for dipping (I also tried it with ginger on the side). When you cut the tuna, it looks like a mini rare steak! Overall, it was really tasty and I would never have imagined eating tuna this way. The texture of the blanched outside and the smooth centre makes an interesting contrast. Next time, I am going to look for mirin and change the proportions of soy and sake - perhaps less soy, more sake! 

Food Experiments: POPSICLES!

It is a well known fact that IKEA-browsing merits the same sense of addiction that would be associated with the likes of ASOS-browsing, or peanut-butter-from-the-jar-licking. The products of these activities promising an increased value and enjoyability of life ("it's not just a pen, it's a principle"). From a new couch, to a metre of fabric, to a new whisk - these products all hold the promise that my life would be undeniably more fulfilling if such item were a part of it. Of course though, in most times the reality is not as grand or romantic as was originally hoped. However, not in this instance - that of the CHOSIGT! IKEA's ice pop maker! Really it's just freezing fancy ice, but it's been utterly addictive fun! 

Here are some ideas I've tried thus far: 

APPLE & STRAWBERRIES

1. Pour in apple juice

2. Slice strawberries and evenly distribute between molds

3. Freeze!

DARK CHOCOLATE, MIXED BERRIES & YOGHURT

1. Grate a block of dark chocolate into each of the molds (this will make the chocolate tip)

2. In a separate container/bowl mix some honey with Greek yoghurt

3. Spoon about a tablespoon of yoghurt into each mold

4. Shave some more dark chocolate into each

5. Add the mixed berries (which can be bought in a tin) and some of the juices

6. Add yoghurt, then chocolate, then berries again until the molds are full

7. Freeze!

PEACH ICE TEA & MANGO

1. Add peach slices (I used Goulburn Valley peach slices in mango juice) into each mold

2. Pour ice tea on top (I used Lipton Peach ice tea)  

3. Pour the mango juice from the peaches

4. Finish with a layer of peach ice tea

(Hopefully the layers make a nice slightly marbled effect) 

5. Freeze!

How to Make Farmers' Cheese at Home (fromage blanc)

More than often at a party you will find me at the food table, and more than likely specifically digging into the cheese plater. I do this not to be anti-social or because I don't take to any of the other food or company on offer, but because I really, really like cheese. "More than almost any other animal by-product," as Eunice would say. But how does one truly judge their dedication to a food? When do you cross over from a mere enthusiastic consumer, to a fanatic, to an expert? For this, I would like to make an analogy to art.

A love of cheese, like art, does not have to be completely all-accepting. But there must be a willingness to give each kind a go, and to appreciate it as its own form before critiquing it. And this must be done for the most genuine reasons, for the pure enjoyment of the individual. Forget the art, the schmoozing and the free wine at opening night. Let's look at the fromage on the sad little platter on the side. 

I have found that in the past, my appreciation for most art forms heighten at the moment when I fully realise the skill with which they were created. Never have I appreciated the art of the nude figure, so ubiquitously repeated throughout history, as much as I did when my own nude drawings came out unintentionally Giacometti-esque. Never have I appreciated film photography so much as the day the man at the camera store announced that I had wound the film strip backwards and therefore had assuredly erased all my images. 

And so long story short: now it is time I endeavour to appreciate the art form that I love so dearly: cheese. And through the best system I know how to - give it a go myself!

How to make a very basic fromage blanc (farmers' cheese)

STEP ONE: GATHER YOUR MATERIALS

• 2L Milk - this will be the greatest factor regarding the taste of your cheese. Unpasteurised milk would be most ideal, however full cream will be just fine. 
• A curdling agent - 2 tsp of rennet or white vinegar, or as pictured above, lemons (the juice of one lemon per litre of milk)
• A pinch of salt
• A spoon
• Cheese cloth (these can be bought in specialty food stores, but can also be bought from Lincraft for approx. $6/m)
• String
• Colander
• Thermometer

STEP TWO: HEAT THE MILK

Pour the milk into a pot and heat gradually. There are varied suggested temperatures - between body temperature (which you can check by testing with your finger) and the simmering point just before boiling (about 80 degrees centigrade). Not being too picky, I picked a number between the two, around 65 degrees. Make sure that you stir the milk as it heats, to ensure that it does not stick to the pot or form a skin. Add your pinch of salt. (Note: there are different suggested times depending on the curdling agent being used. There are some useful notes here)

STEP THREE: SQUEEZE THE LEMONS

Whilst the milk is heating up, juice your lemons. One lemon per litre of milk. 

STEP FOUR: ADD THE LEMON TO THE MILK

Once your milk is the desired temperature, pour in the lemon juice. Stir to combine. You should start to see the curds and whey separate into an attractive mixture such as the one above. It looks rather disastrous, but do not be phased! Leave the mixture to set - again, there are different suggested times ranging from 10 minutes to a few hours. I left mine to sit for about 15 minutes. 

STEP FOUR: SEPARATE THE CURDS AND WHEY

Line the colander with your cheese cloth (if it is the first time using the cloth, you may want to soak it in boiling water prior). Scoop or pour the mixture into the colander, allowing the whey to drain through. 

STEP FOUR: HANG TO DRAIN

Once you have poured all the curds and whey into the colander, lift the four corners of the cheese cloth and bring them together. Tie them with a piece of string and attach it to the handle of your wooden spoon. Balance the spoon across the rims of the pot, so that the ball of curds & whey will hang however not touch the bottom. Leave for about half an hour.

STEP FIVE: UNWRAP YOUR CHEESE!

After a while you will see that a significant amount of whey will drip out of the cheesecloth, leaving a smaller & more saturated volume inside. You can try to squeeze more whey out of it, but be wary that the liquid may still be warm from before.

WoOHOoo! You just made cheese! To quote Food Wishes, "look at those sexy cheesecloth marks. Cheesecloth is like the fishnet stocking of kitchen equipment."

STEP SIX: EAT YOUR CHEESE!

You can use your cheese in ways similar to cottage, ricotta or cream cheese. Crumble it up and sprinkle it over apples and strawberries (or any other fruits you like). 

Or why not sprinkle it atop some ravioli? 

Another way to eat it is to press some of your cheese into a shot glass to mould it as pictured above. Drizzle honey over the top and sprinkle some chopped up roasted pinenuts. Serve with slices of a chocolate roll from Bread Top, or pieces of toast!

And there you have it! By the time you get to this stage (whether you have made the cheese and consumed it, or if you have made it through this colossal post) you should be pretty cheesed out! If you have leftover cheese, put it in a container in the fridge and it should keep for about a week. It has quite a malleable taste, so you can experiment with adding more salt, pepper, herbs or even drizzling olive oil. Experiment with sweet & savoury flavours! There are so many factors and variables, I feel that I have only just opened a door to a plethora of experimental opportunities! I can't wait to try a different variation, and hopefully come up with my own Vanessa cheese!

But hey! Why not check out some other variations? I found the following articles especially helpful:

• Homemade cheese recipes - Hugh Fearnley-Whittingstall
• You Don't Have To Be A Cheese Whiz To Make Your Own Formage Blanc - Food Wishes

Fruit Salad Tea

This morning I made fruit salad and whilst coring the fruits decided that instead of throwing the remnants away, to try using them as tea infusers! 

 I simply put the remnants apple, pear and pineapple cores, peach and mango stones, orange peel, and a mulberry) into a teapot and added boiling water. Leave to infuse. Then add a teabag (I chose Cranberry & Pomegranate by Twinings) and leave to further infuse. 

The final cup was pretty delicious! The fruits weren't strong enough on their own (I taste tested it after about 5 minutes of brewing & decided it needed the teabag) but they did add to the Cranberry and Pomegranite a very fruity, fulsome flavour. The oranges especially added a certain zinginess. This is an idea I'd like to pursue more; I can't wait to try out other combinations!

Dessert at Mr Wong

A recent dining experience at Mr Wong was perfectly finished with the most delicious desserts ever! So delicious that I was inspired to break out my watercolours and illustrate them. 

The UNSW Student Cookbook 2012

A few months ago I was apart of the University of NSW's Student Cookbook publication, taking photos of all the delicious recipes! Being involved with such a large project involved a lot of time for styling the food, taking the photos and editing. The whole process took months from the planning to publication and was made possible by a wonderful team. Despite all the hard work, being part of the collaborative process was very rewarding and was a wonderful opportunity to develop my food photography skills. And of course, seeing so many of my photos in print is an incredible feeling! Below are some of my favourite pages from the book: 

Orange, Beetroot and Feta Salad by Dominic Foffani

Torta di Mele by Silvia Sogari

Lime Tart by Nicky Gluch

Chilli Onion Jam by Andy Roberts

Kaya Crepes by Tanya Tan

French Toast by Charlotte Karp

Rice Paper Rolls by Anisa Khozoei

Waldorf Salad

I just made this salad and it's delicious!

Recipe (edited from taste.com)

Feeds: four

Time: depends on how fast you can chop!

Ingredients

1 lemon 

2 medium red delicious apples

1 pear (I added this)

2 tbsp whole-egg mayonnaise (I substituted this with aioli and would highly recommend it!)

3 celery sticks + leaves

1/2 cup of walnuts

1/4 small red onion, thinly sliced

1 block of haloumi (I added this to the recipe and highly suggest that you do too!)

1 clove of garlic

Method

1. Dice the garlic and add to fry in a pan. Cut the haloumi into thick slices and once the garlic is golden, place the slices in the pan. Cook until both sides are slightly brown and crunchy. Set aside to cool.

2. Place half the lemon juice in a large bowl. Halve and core the apples and pear. Thinly slice. Add apple and pear to lemon juice. Gently toss.

3. Combine mayonnaise and remaining lemon juice in a bowl. Season with salt and pepper. Thinly slice celery stalks. Chop leaves. Dice the haloumi.

4. Add celery, celery leaves, haloumi, sliced onions and walnuts (I put them in a zip-lock bag and whacked them on a table to make them smaller) into the apple/pear mixture. Gently toss to combine. Serve drizzled with mayonnaise!

Bon Appétit !

Beauty and the Feast

Whoever suggested that playing with food was a bad thing was obviously lacking in the creativity department.

Photography Vanessa Low

Model Gemma Flynn (the beauty)

Creative advisor/professional radish polisher Miranda Fagan

Recipe 1: 3 x radishes, 2 x basil; 1 x carrot; 1 x beauty

Recipe 2: 1 x banana; 1 x cherry; 2 x lychees; 1 x beauty

Recipes 3: 3 x carrots; 1 x beauty

Recipe 4: 1 x pomegranate; 5 x cherries; 1 x lettuce leaf; 1 x banana; 1 x beauty

Recipe 5: 1 x strawberry tart; 1 x beauty

Bon Appetit!