With the tea name of Pu’er, this chic Waterloo eatery not only serves Chinese food with a Western flair, it is also a tea house with an extensive tea collection imported from China.
My friends and I woke up early to visit Eveleigh Farmers’ Market a couple of Saturdays ago. This market had a really good vibe to it, people were friendly which created a great sense of community.
With over 70 regular stalls, we were able to buy fresh produce to cook later that night as well as eat cooked food and drink a good cup of coffee at the markets. Many stalls give you free samples to try before you buy, so you can get pretty full from walking around! Continue reading
Eleven of us celebrated Jason’s belated birthday at Five Spices over the weekend. We walked into what looked like a suburban home and were greeted by a friendly waitress who showed us our table in a private dining area.
Five Spices had a cozy homelike ambience, the decor was a mixture of old and new; including stone brick walls, various lighting features, paintings and a fireplace. Continue reading
Sammy has been mentioned a few times in my posts, but he really is a good cook, we often tell him to apply for the next season of MasterChef Australia. Unfortunately I forgot to take a photo of these amazing mussels, but here’s the recipe.
Sammy’s Pot of Mussels
- 1 kg of mussels (scrubbed and debeared)
- 1 onion diced (or eschalot if possible)
- 5cm of galangal (sliced or in cubes) – ginger can be used as a substitute
- 4 cloves of garlic
- 1 small chilli (depending on your taste for chilli)
- 2 bunches of coriander (finely chop stalks, leaves picked)
- 1 cup of white wine (Dry White Wine – or one that compliments seafood)
- 2 limes (zested and juiced)
- Olive oil
- A splash of fish sauce
- Heat some olive oil in a large pot. Put the onion, garlic and galangal in the pot, and sweat the onion down (add more oil if it’s starting to burn).
- After sweating the onions, add all the mussels in the pot. Add chilli and coriander stalks.
- Add white wine and cover. Stir every once in a while. Add the half the juice and half the coriander leaves.
- Season with a splash of fish sauce & pepper to taste.
- After 20 minutes, all the mussels should have opened. Serve in the pot.
- Garnish with the rest of the coriander leaves and drizzle with the rest of the lime juice.
A note from Sammy – This is quite a simple recipe. The important thing is to have everything prepared 🙂 Enjoy!
This post is related to Cooking Crew Feast.