tag:blogger.com,1999:blog-3694651775121289542011-12-15T21:38:39.687+11:00Food is my life, and I would love to share this passion with all of you, whether that be with the things that I cook, or the places I eat at. I hope you enjoy the site and if you have any questions or requests of things you would like me to cook, just ask.Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.comBlogger531100tag:blogger.com,1999:blog-369465177512128954.post-49212188673456418612009-08-01T09:09:00.003+10:002009-08-01T09:13:03.898+10:00

To all of you who have wondering where I have been the past couple of months, I apologise, I went away on a holiday eating up Europe for six weeks and just before I left I launched a new site, the thing was I did it the night I was flying out, so things were quite hectic.Anyhow, I wanted to share it with you finally.www.forque.com.auI hope you enjoy the stories are recipes, and again if there is

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com1tag:blogger.com,1999:blog-369465177512128954.post-67973570518553081722009-05-27T07:30:00.007+10:002009-05-27T07:58:00.503+10:00

I went over to my friends house last week to cook, an old friend who I hadn't seen for years actually, but a friend who joined me when a group of us dined at Billy Kwong in Surry Hills.We were so impressed with the duck dished served, with a rich plum sauce, that we decided to try to recreate it, the only difference was that our duck would not be deep fried (something I have found out since and

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com9tag:blogger.com,1999:blog-369465177512128954.post-63220471960180963172009-05-22T20:29:00.009+10:002009-05-24T23:48:40.480+10:00

Today's baking evening was to be based around chocolate of all strengths ranging from pure white to 5% cocao. We weren't limited to pure chocolate either and wanted to make these dishes that bit richer by adding chocolate biscuits....oreos, and then just to make them even more richer one dish had numerous packets of cream cheese, and the other a fudge sauce. If we were going to go all out, we

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com5tag:blogger.com,1999:blog-369465177512128954.post-45013666901403993262009-05-17T21:18:00.003+10:002009-05-20T04:14:30.754+10:00

Flourless Chocolate Cake with Nut CrustIngredients250g good quality dark chocolate (70% +), broken into small pieces100g 85% Lindt chocolate (broken into small pieces)150g butter5 eggs, separated1/2 cup icing sugar1/2 cup caster sugarNut Crust2 cups nut of choice (I tried the cake with each of the following nuts:Hazelnut, Walnut and Almonds)70g butterMethod1. Preheat oven to 160 degrees.2. Melt

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com0tag:blogger.com,1999:blog-369465177512128954.post-22125456326785019662009-05-17T19:50:00.010+10:002009-05-20T03:58:22.797+10:00

The cooking continued today for Andrew, Maria and little baby Edward (who is so cute!), and today the menu would consist of Spanakopita, which was requested, a normal gluten full bread and the flourless chocolate cakes with some different bases.Andrew is very lucky because after cutting gluten out completely for a good couple of weeks, he slowly reintroduced it back into his diet and found that

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com2tag:blogger.com,1999:blog-369465177512128954.post-28704898496041960072009-05-13T22:13:00.010+10:002009-05-20T22:52:32.349+10:00

A very dear friend of mine recently found out he was gluten intolerant which is a tragedy as nothing beats fresh bread with olive oil....especially when waiting for a main meal or to nibble on of an afternoon. Not to mention all the pastry, cakes, slices, biscuits etc. etc. etc. that can't be had. It really would be my worst nightmare, that is why I feel so bad for Andrew, especially since he is

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com4tag:blogger.com,1999:blog-369465177512128954.post-59707686323580769002009-05-10T20:49:00.006+10:002009-05-10T21:17:20.972+10:00

Today I was so looking forward to cooking for my Mum and spoiling her with a nice dinner, especially since I am never home at nights to eat with the family, as I know that is something she would appreciate.It was a bit of a hectic day though as we were supposed to meet the rest of the family for coffee in Leichhardt, but due to the rain we went back to my Aunt's house for lunch. Better for me as

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com2tag:blogger.com,1999:blog-369465177512128954.post-47008643666378431602009-05-10T08:20:00.010+10:002009-05-10T21:12:21.272+10:00

I was so excited when asked to prepare some desserts for a cocktail party I was attending. It was the opening of a friend of mine's fitness studio, Vital Lifestyle Experience in Rozelle and he hadn't arranged dessert, so three days before the party I got a phone call asking what would be an easy dessert. I told Dom, the director, that mini tarts would be the way to go especially if there were

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com1tag:blogger.com,1999:blog-369465177512128954.post-88568281353395474592009-05-01T07:39:00.003+10:002009-05-01T07:44:26.037+10:00

I feel really compelled to write tonight. I just had a really good friend over for dinner, someone I have known for years. I wanted to cook meat, as I know I don’t eat it enough and need to make time to prepare it. As my favourite cuisines are middle eastern I decided to do lamb and use the following base ingredients which are very prominent in this style of cooking: garlic; lemon; parsley;

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com4tag:blogger.com,1999:blog-369465177512128954.post-46909210350000649552009-04-25T18:50:00.011+10:002009-04-27T19:04:05.723+10:00

It was Greek Easter last week and what better way to finish the feast than with a rick chocolatey tart to cap of a day full of eating where it is inevitable that you will feel stuffed to the brim by nightfall.I love chocolate, but it has to be rich, dark and good quality. The darker for this particular recipe, the better, as the bitterness of the chocolate will be offset by the candied orange.

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com3tag:blogger.com,1999:blog-369465177512128954.post-21966842432743094862009-04-18T14:21:00.009+10:002009-04-22T10:18:52.032+10:00

I wanted to bake something for a dear friend of mine who is leaving Sydney and moving back to New Caledonia. It had to be something chocolaty, something rich and something that does not require refrigeration. So I am left with slices, cookies, cake or brownies.I was going to make my nutella slice which I usually do for such special occasions as I can spell out words with mnm's on top, but I did

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com6tag:blogger.com,1999:blog-369465177512128954.post-29231874916281640602009-04-13T13:50:00.020+10:002009-04-15T09:40:23.696+10:00

I posted two weeks ago a story I wrote about my family's tradition of making Flaounes.See story hereSo this our recipe, one which has developed over man years and constantly changes depending on what combination of cheeses we use. You need to start preparation the night before as the cheese mixture needs to rise, then we generally wake at 6am to start the pastry so we can finish the 150 flaounes

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com4tag:blogger.com,1999:blog-369465177512128954.post-35384607218224709932009-04-11T07:42:00.012+10:002009-04-13T15:00:00.066+10:00

My whole family is absolutely obsessed with my Yiayia's Taramousalata. No longer can we eat it from the supermarket, and many restaurants and cafe's just buy it in bulk from Attiki, which is thick, gluttonous and very strong in the fishy flavour.My Yiayia's, on the other hand, is light, fluffy, filled with the burst of lemon juice and has a much better balance of the fish roe flavour with all

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com0tag:blogger.com,1999:blog-369465177512128954.post-58912856967745067782009-04-05T13:36:00.004+10:002009-04-05T13:47:38.957+10:00

I was lucky enough to have an article I wrote published as the feature article in last week's SMH "Good Living" magazine.View article hereIt was a story I really wanted to capture as it is a tradition that is very close to my heart and something my family have been doing ever since I can remember. Now especially I will cherish these photos as this Friday would actually be our annual baking day...

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com4tag:blogger.com,1999:blog-369465177512128954.post-41726362163016928882009-04-05T13:34:00.013+10:002009-04-05T15:35:51.364+10:00

I know I haven't cooked in a while......well posted any of my recipes.....I could never not cook for a week but I have just been so busy I was not able to take properly document those recipes.!!!Last night I had some time to set up some nice photos of a banana bread I made, but as I am fasting, it is vegan. No eggs, no milk and no other animal products.I was going to make my normal, incredibly

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com3tag:blogger.com,1999:blog-369465177512128954.post-15110952516344497992009-03-18T06:50:00.007+11:002009-03-22T19:02:10.587+11:00

I was really bored on Sunday and I did something new that day, I actually stayed home all day and only went outside to go for a walk around the block. To get through the day though I decided to whip up something new and after scrolling through Kopiaste.org, Ivy's amazing blog which has many traditional Cypriot recipes. Her blog brings back many memories of when I went to visit my relatives in the

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com9tag:blogger.com,1999:blog-369465177512128954.post-73280377872878159712009-03-15T14:31:00.008+11:002009-03-23T22:52:50.655+11:00

I had tried to arrange this dinner for many months, actually since last June, which is pretty terrible on m part, but with my final semester of uni, working and every other thing that I do, it was hard to find the time, let alone finding the same time free for all four of us. Finally we booked this date in 2 months in advance and no one pulled out.I was to choose the restaurant however, but left

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com2tag:blogger.com,1999:blog-369465177512128954.post-89184685099085506172009-03-15T10:19:00.011+11:002009-03-15T17:26:24.815+11:00

This challenge was given to me by my Mother. She knows how much I love to cook, but often, just cook dishes which they don't get excited over most of the time and to be honest, I actually end up throwing a lot out as it doesn't get eaten unfortunately.So with this challenge I really wanted to impress Mum so that she would really enjoy the meal. I researched a lot about the different ways of

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com2tag:blogger.com,1999:blog-369465177512128954.post-6700154039460827372009-03-15T08:28:00.014+11:002009-03-15T17:26:06.558+11:00

After numerous times re-booking this dinner and people cancelling on me, I finally made it. Of course, whilst driving there it had to start pouring, but in retrospect, it was something that only enhanced the night.Sophia and I parked and walked to the end of the wharf, not seeing any signs, just hoping that the restaurant would be at the end, just like the pot of gold at the end of a rainbow. We

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com3tag:blogger.com,1999:blog-369465177512128954.post-22860993252600944042009-03-09T15:00:00.013+11:002009-03-09T21:51:42.183+11:00

Prep time: 1hrResting time (letting dough set): 30mins - 1hrCooking time: 15 minsServes 4Ingredients300g Ricotta1 large bunch English spinach100g flour50g Parmesan grated + extra to garnish (I used Grana Padano as I could not find Reggiano which is much nicer)2 eggs lightly beaten1 tsp nutmeg2 tbsp buttersaltpepperSauce250g butter150g pine nuts3 large English Spinach leaves1/2 tsp

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com0tag:blogger.com,1999:blog-369465177512128954.post-83658288818840320932009-03-09T13:58:00.012+11:002009-03-09T21:49:38.108+11:00

Apple PillowsIngredients1 apple (I think a nice sweet variety like Pink Lady or Royal Gala are best)2 tspns cinnamon2 tbs brown sugar1 tbsp honey1 sheet puff pastryMethod1. Preheat oven to 180 degrees.2. Cut apple into small cubes.3. Mix all ingredients together in a bowl.4. Cut a sheet of pastry into four squares. Put a quarter of the mixture into the centre of each square and then fold in the

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com3tag:blogger.com,1999:blog-369465177512128954.post-12958103652411958582009-03-09T13:54:00.012+11:002009-03-09T21:50:57.190+11:00

After spending a beautiful Saturday in Wollongong with a friend of mine I hadn’t seen for ages, I suddenly had the urge to make gnocchi from scratch. Sonia’s mother was known for her gnocchi and we thought it would be a nice idea to surprise her and cook it for her one day.On the Sunday I had planned to see another friend and cook at her house. Even when I had woken up that morning I was clueless

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com2tag:blogger.com,1999:blog-369465177512128954.post-40385968329557310232009-03-08T00:13:00.001+11:002009-03-09T13:57:45.939+11:00

- 1 cup of Walnuts (baked in the oven at 180 degrees until brown ~ 5-10 mins)- 3/4 a large pomegranate- Fresh rocket- 1 1/2 cups ricotta- drizzled with extra virgin olive oilJust throw all ingredients together and mix well.

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com3tag:blogger.com,1999:blog-369465177512128954.post-59189710173259193252009-03-08T00:11:00.000+11:002009-03-08T00:12:56.946+11:00

1 cup of Walnuts (baked in the oven at 180 degrees until brown ~ 5-10 mins)- 3/4 a large pomegranate- Fresh rocket- 1 1/2 cups ricotta- drizzled with extra virgin olive oil- 3 cups chopped string beans- 3 cucumbers cored and chopped- 1 large Spanish onion- 150g feta- large handful of chopped mint- drizzle generously with extra virgin olive oilJust throw all ingredients together and mix well.

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com0tag:blogger.com,1999:blog-369465177512128954.post-33066498547692484232009-03-08T00:10:00.001+11:002009-03-08T00:10:45.883+11:00

Preparation time: 5 mintuesIngredients- 1 cup tahini paste (available in the health food section of supermarkets, or any middle eastern grocery store)- 3/4 cup warm water- generous dash of lemon juice- 2 cloves garlic crushed- large handful of chopped parsleyMethod1. Combine tahini and water in a bowl and mix with a fork until combined well then add garlic.2. Add lemon juice and extra water, if

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com0tag:blogger.com,1999:blog-369465177512128954.post-58397272520883992092009-03-08T00:08:00.000+11:002009-03-08T00:09:01.418+11:00

Preparation time: 30 mins + resting time (at least 2hrs)Cooking time: 20 mins each batchIngredients- 4 tbsp yeast dried yeast- 1/2 cup lukewarm water- 1/2 cup plain flour- 3 1/2 cups plain flour- 1 tsp salt- 3 tbsp olive oil- 1 cup lukewarm waterMethod1. Combine yeast and water and leave for 10 minutes so it begins to bubble and expand.2. Mix in the first lot of flour and cover with cling wrap.

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com0tag:blogger.com,1999:blog-369465177512128954.post-53454676435802128702009-03-08T00:06:00.000+11:002009-03-08T00:07:29.708+11:00

Preparation time: 10 minutesCooking time: 50 minutesIngredients- 1 cup vegetable oil- 1 cup sugar- 4 eggs- 1 cup SR Flour- 1 1/2 cups Plain Flour- 2 tbsp aniseed (rub and pass through tea strainer)Method1. Blend oil and sugar well2. Beat eggs one at a time into the mixture.3. Add the flour and aniseed. Mix well. (It will be very sticky by this stage)4. Grease loaf tins and bake in a 180 degree

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com33tag:blogger.com,1999:blog-369465177512128954.post-80877824785866283392009-03-08T00:03:00.001+11:002009-03-08T00:04:54.410+11:00

Preparation time: 25 minutesFreezing time: OvernightIngredients- 8 egg yolks- 1/2 cup caster sugar- 1 1/2 cups passionfruit pulp (yes it required many many passionfruit to achieve this ~ 25+ extra to serve- 1 1/2 tsp vanilla essence- Juice of 1 lime- 300g Double Cream- 150g Pure CreamMethod1. In an electric mixer, beat egg yolks until pale and fluffy.2. In the meantime put sugar, passionfruit

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com2tag:blogger.com,1999:blog-369465177512128954.post-75092709520537119492009-03-08T00:01:00.000+11:002009-03-08T00:02:24.115+11:00

Preparation time: 30 minsCooking time: 4hoursIngredients- 3 Large Lamb shanks- 2 cloves of garlic- 2 onions- 1 cup water- 400g (1 can) diced tomatoes- 400g chickpeas- 3 cups spinach leaves- 1/2 cup polenta- 2 cups chicken stock- 1 tbsp butter- 3 tbsp grated ParmesanMorrocan Spice Mix- 2 tsps cumin- 1 1/2 tsp paprika- 1 tsp cinnamon- 2 tsps crushes coriander seeds- 1 1/2 tsps dried chilliMethod1.

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com0tag:blogger.com,1999:blog-369465177512128954.post-74647207744854861552009-03-07T23:59:00.001+11:002009-03-07T23:59:48.076+11:00

Peruvian CevicheMany different countries in South America eat Ceviche, but have a different take on the dish. Some use a seafood mix, others use just prawns, and others use white fish such as sea bass, flounder, kingfish etc. There are different juices (lemon and lime) and different accompaniments also which distinguish different countries take on this dish. Well this is my take on it.Preparation

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com0tag:blogger.com,1999:blog-369465177512128954.post-80887734982142705602009-03-03T21:59:00.011+11:002009-03-05T23:53:01.786+11:00

Back again, and only two months after my original dining experience. However, this time I was to share the experience with some good friends of mine. We were down in Melbourne on a field study for our Architecture degree but of course I had another reason to go down.....explore and eat...and that is exactly what we did.We decided to get the banquet as opposed to individual meals as we could try a

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com7tag:blogger.com,1999:blog-369465177512128954.post-17654590343879130062009-02-28T17:11:00.009+11:002009-03-06T22:22:39.030+11:00

Someone asked me this week if I would try a Key Lime Pie for them, and as I am always up for a challenge I was more than happy to give it a try. I wondered however what a Key Lime was and why it would be so different to a normal like.Key Limes are found in Florida and are much smaller than regular limes. They have thinner rinds, less seeds, a much much higher acidity and a sweeter flavour, which

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com2tag:blogger.com,1999:blog-369465177512128954.post-44475019071236551322009-02-28T15:49:00.019+11:002009-03-06T22:38:43.376+11:00

I have wanted to try making Naan for a while and felt today was the day. I attempted it a few weeks ago but as I used a recipe that obviously was not Indian because it did not work at all. I don't know why it didn't click to me when there was no yeast and no yogurt in the recipe, so I was a bit disappointed, even though it was my own fault.Today however, I have researched a lot more, read many

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com0tag:blogger.com,1999:blog-369465177512128954.post-12946872155385026352009-02-26T23:49:00.022+11:002009-03-05T23:54:57.080+11:00

I was looking forward to attending a cupping at the Campos roastery all week as I was lucky enough to be Campos’ guest taster for their ‘Bean of the Month’. I must admit however, that I was a bit scared I would not be able to pick up all the right characteristics and be a bad taster. To get my palette up to speed, I have been making plunger coffee every morning, trying 2 new beans a week so I can

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com1tag:blogger.com,1999:blog-369465177512128954.post-90599058910035176682009-02-21T16:36:00.021+11:002009-03-05T23:55:28.373+11:00

My big 21st birthday dinner. Where to book? Who to go with? I decided to do something different though, and fly myself down to Melbourne for the week..........why not, I just wanted to indulge.After consulting many people about the city's best restaurants, which resulted in a four page hit list, my options for the big dinner came down to the following places:- Ezard;- Verge;- Vue de Monde;-

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com6tag:blogger.com,1999:blog-369465177512128954.post-11652333329598447002009-02-13T20:49:00.024+11:002009-03-08T00:15:36.373+11:00

The big day. Lots of hype. Huge expectations, and a headache for most I'm sure.I will be honest though, the last thing I wanted to do was go out for dinner, especially since Valentine's falls on a Saturday night this year. Restaurants would be overcrowded with tables of two, offering over priced, mass produced set menus and overall not achieve a very romantic atmosphere. Waiters are rushing

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com2tag:blogger.com,1999:blog-369465177512128954.post-53627804114592271392009-02-01T21:25:00.023+11:002009-03-08T00:14:57.951+11:00

Today I organised a family dinner and was planning for the whole week to cook up a new type of meat I haven't used before. I finally decided on duck in a plum sauce and serve them with Chinese pancakes......well things don't always go to plan. One Thea had already bought her steaks and then my Mum was quite stern she was cooking a special sausage dish. Therefore I could not really add more meat,

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com0tag:blogger.com,1999:blog-369465177512128954.post-70296196449853089912009-01-25T09:17:00.012+11:002009-03-05T23:58:24.532+11:00

As we arrive, it is packed, I am so lucky I booked as weekend brunches here are crazy. I would have to say it is without a doubt the best breakfast in Sydney. It's not your standard bacon and eggs but rather offers a variety of sweet and savory Turkish/Moroccan dishes that may not be what you are used to, but believe me, they are mighty good.Bec and I take our seats and just observed. It is like

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com2tag:blogger.com,1999:blog-369465177512128954.post-86194604513304398992009-01-24T23:39:00.001+11:002009-03-05T23:58:40.391+11:00

Ever since I did an olive oil tasting course last April, I have become absolutely obsessed with olive oil. There is so many factors which influence the flavour of an oil including harvest time, location and soil, type of olives, the way the oil is pressed and its purity level. I personally like a very strong pungent oil but also really appreciate fresh and fruity styles.I recently came across an

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com0tag:blogger.com,1999:blog-369465177512128954.post-4577059474706811352009-01-24T22:49:00.001+11:002009-03-05T23:59:00.954+11:00

I wanted to use the mound of ricotta I had sitting in the fridge, but instead of doing something boring like making strawberry ricotta muffins or a cheesecake I thought, why not try a tiramisu recipe but substitute ricotta for marscapone? I'm sure it wouldn't taste too much different, but I would play around with combinations till I got it tasting good.I thought since marscapone is kind of creamy

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com0tag:blogger.com,1999:blog-369465177512128954.post-69226997667999144152009-01-22T23:51:00.002+11:002009-03-05T23:59:17.519+11:00

Glebe Point Diner, 407 Glebe Point Road, Glebe (9660 2646)This was a review I wrote after the first time I dined at GPD in February 08, just over a year ago. Since then I have been back at least 6 more times, so will write an updated review very shortly.-----------------------------------------------------------------------------------------------------------------I had been so excited about

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com0tag:blogger.com,1999:blog-369465177512128954.post-44186785040031584382009-01-22T23:50:00.002+11:002009-03-05T23:59:34.730+11:00

Zensation, 656 Bourke St, Redfern (9319 2788)I have never had tea quite like this, and it was quite by accident. I was meeting up with a friend and when I suggested coffee they informed me they didn't drink coffee, and since I remember reading about tea houses just that week I decided to research and this is what I discovered.It was such a unique experience, something I will never forget and I

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com1tag:blogger.com,1999:blog-369465177512128954.post-62822377845125923112009-01-22T23:21:00.001+11:002009-03-05T23:59:48.018+11:00

Billy Kwong, 3/355 Crown St Surry Hills (9332 3300)Join the queue early to ensure you get a table at this tiny 50 seat restaurant, because if you miss out, it will be up to a two hour wait at the pub across the road. Once inside sit on backless stools and enjoy the theatre of Kylie Kwong's organic authentic restaurant which is carbon neutral. I would suggest the banquet to really experience as

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com0tag:blogger.com,1999:blog-369465177512128954.post-64572181724849219542009-01-22T23:19:00.001+11:002009-03-06T00:00:12.129+11:00

Victoria Room, Victoria Road, Darlinghurst (9357 4488)Walk up the wide dark wooden staircase and you will discover a smooth, intimate world which is a blend of antique vintage decor in a warehouse style area with exposed metal beams. It is dimly lit and an excellent multi use of space. At the back is the space are the lounges which are great to have supper or just enjoy the extravagant cocktail

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com0tag:blogger.com,1999:blog-369465177512128954.post-58704275600631282252009-01-22T23:09:00.001+11:002009-03-05T23:59:59.096+11:00

The Boathouse on Blackwattle Bay, Ferry St off Glebe Point Road (9519 9011)I absolutely love this restaurant, lunch or dinner, the atmosphere is extremely soothing and relaxing and has a view that is just priceless. I can picture a quiet romantic dinner with candlelight on my table, the city softly lighting up the bay which you overlook through the large glass windows. My mind also takes me to a

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com1tag:blogger.com,1999:blog-369465177512128954.post-22762124728224057122009-01-22T22:56:00.001+11:002009-03-06T00:00:23.310+11:00

Emma's on Liberty, Liberty St, Enmore (9550 3458)I must admit, since the boys at Campos introduced me to Emma's I have been an addict ever since. Prior to their Christmas break I was going in every week to get some hummus and fattoush. Now fattoush is something that is dying from authentic Lebanese restaurants but is such a lovely light dish. Made with tomatoes, cucumber, lettuce, Spanish onion,

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com0tag:blogger.com,1999:blog-369465177512128954.post-81786966169341924772009-01-22T22:55:00.001+11:002009-03-06T00:00:38.519+11:00

WINE BARS (short blurbs to be expanded shortly)Bambini Wine Trust, Elizabeth St, SydneyA very exquisite and antique French fitout complete with stone floors and chandeliers. Just the place to get away and fade into the space with your companion as it is dim and intimate. The wine list is just as amazing as the atmosphere, something you would expect from a hidden wine bar in Melbourne (like the

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com0tag:blogger.com,1999:blog-369465177512128954.post-76508599640146377662009-01-10T22:07:00.002+11:002009-03-06T22:23:54.250+11:00

Upon the day I was to arrive home from apartment sitting we were having a long family lunch so we can all catch up around a table, talk and enjoy good food.I wanted, as per usual, to cook with a meat I have not used before but in particular some sort of game. I was tossing up between Quail, Duck and Rabbit when my choice was made for me. I walked into Black Bull Butchery, Potts Point. I had had

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com1tag:blogger.com,1999:blog-369465177512128954.post-30584387467892884472009-01-10T18:26:00.001+11:002009-03-06T00:01:33.327+11:00

Now I can't think of anything better than waking up to the smell of fresh bread baking in the oven wafting through the house. It is my absolute favourite food and I love baking it.The recipe I have been using for the past couple of years is a family recipe and is very highly regarded by family and friends who I bake it for, however I will not reveal the secrets BUT am happy to teach you if you

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com0tag:blogger.com,1999:blog-369465177512128954.post-14998204575566151402009-01-05T14:39:00.002+11:002009-03-06T22:24:10.562+11:00

After staying in Potts Pt for a few weeks (a mini holiday for me) I decided to make the most of it and try many new recipes with ingredients I haven't used before.So for dinner with a friend I decided that instead of just one main, I'd do three salads instead. Although I will admit that I recycled a salad my Mum made for Christmas, but I just loved it so much I stole some as I left home that

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com0tag:blogger.com,1999:blog-369465177512128954.post-55612011378817770882009-01-05T14:11:00.001+11:002009-03-06T00:02:33.893+11:00

So Christmas day I originally decided I'd do dips then I was told this Aunt was bringing tzaziki, Yiayia would bring her tarama (a given) so I wasn't really left with much. Mum said not to worry about it so I decided to do some canapes.Something simple and that can be prepared the day before as I knew I wouldn't have time on Christmas day before everyone arrived. Therefore I went back to a few

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com0tag:blogger.com,1999:blog-369465177512128954.post-33764250229330239632008-12-17T21:27:00.001+11:002009-03-06T00:02:52.206+11:00

So as you all know I like to eat......A LOT and I try to get to as many new places as I can. I have a hit list which I have not even made a dint in (and this is only in relation to Sydney, don't even get me started on Melbourne).Many of you ask me for recommendations so I will start writing out some of these places and continually update the list with new ones.Enjoy-------------------------------

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com2tag:blogger.com,1999:blog-369465177512128954.post-51052275332674118812008-12-06T19:36:00.002+11:002009-03-06T22:24:47.202+11:00

After much organisation us Cheese Girls (well I can't really say that anymore now that we have Andy and Keppel) have organised a nice Christmas lunch. The way it will work is we each bring a dish or two and our trusty Sommilier will organise the drinks for us.I have decided to start by whipping up two salads, as they are usually forgotten and are one of my favourite dishes, especially in the heat

Trish (forque)http://www.blogger.com/profile/00958368953073376293noreply@blogger.com0