Tuesday, September 17, 2013


Food, glorious food! How do I keep my strength up? Cooking and eating-out are by far my favourite things to do. Allow me to share my pleasure with you.
Gorgeous interior to match the great food at Mr Wong, Sydney. My new favorite place to eat. Lunch today was just sensational.

"Layered with timeless colonial furnishings including timber floors with tiled inlay, bamboo framed French woven chairs and slow turning ceiling fans, Mr. Wong pays homage to classic Chinese influences in a contemporary style. The Cantonese-style menu features over 60 dishes including Chinese roasted duck, faux Shark Fin Soup and Abalone served Steamboat style, as well as an unrivalled dim sum selection."

Address: 3 Bridge St, Sydney NSW 2000
Phone:(02) 9240 3000

Next...Jones the Grocer. Excellent for brunch. Thats my son, Indy and I...having brunch. Level 5 Westfield Tower, Sydney.

I know many of you are not in Australia so...

Made this (again) last night: A gorgeous chocolate mousse with cocoa nibs...

Chocolate mousse with cocoa nibs


For the crème pâtissière (pastry cream)

free-range egg, yolks only
50 g caster sugar
20 gcornflour
250 ml whole milk
heaped tbsp unsweetened cocoa powder

For the chocolate meringue

free-range eggs, whites only
50 g icing sugar
couple drops lemon juice
pinch of salt
150 g dark chocolate, finely chopped
200 ml whipping cream

To serve

2 tbsp soft butter
50 g cocoa nibs

Resting time 2 hours (including the pastry cream)
For the crème pâtissière, whisk the egg yolks with the sugar until pale and thick, then whisk in the cornflour. Add the cocoa powder to the milk and bring to a boil then switch off the heat. Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the egg.) Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn. The cream will start to thicken. Once it releases a bubble or two, take it off the heat. Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly on to the cream) and refrigerate for at least an hour before using.

For the meringue, put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed.
Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting.

Whip the cream until soft peaks form when the whisk is removed.

To make the mousse, beat the chilled crème pâtissière to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, then gently fold in the rest followed by the whipped cream.
To serve, brush 4-6 glasses or ramekins with soft butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated.

Divide the mousse between the glasses and chill for at least an hour, but ideally four hours. Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than two days (due to the raw egg whites).

This is from the cookbook The Little French Kitchen

The other favourites from Rachel Khoo are...


(All photos mine. Food photo tip- black reflectors!)