My time in Sydney, Australia


In order to do my trip to Australia enogh justice, here a quick overview post :)

Australian Brekkie:

  • Banana Bread with salted butter - my highlight!
  • Fresh fruits with joghurt and roasted granola (the roasted granola was amazing)
  • Full Aussie Brekkie Board (at The Dare in the Rocks: Eggs, bacon, grilled tomato, rocket, home-made fritter, and tomato-capsicum relish... all you need to start the day :)

And more local Food & Drink:

  • Crocodile and kangaroo skewersMeat pies
  • Sausage rolls 
  • Lots of exotic fruit smoothies and fresh juices
  • Tea times (3 fantastic places: High Tea at the Royal Botanic Garden, The Tea Cozy at the Rocks with the best scones, The Palace Tea Room at the Queen Victoria Building)
  • Local Ales
And of course, I also tried to check out the non-food essentiels -  the Opera House and the Royal Botanic Garden, the Bridge, the Blue Mountains, Manly beach and Bonday beach with its coastal walk, the Torronga Zoo and the Featherdales Wildlife Sanctuary with lots of kangaroos and koalas :)










Sydney's Tea Cozy - More Tea Time :)


Give me a nice cup of tea and I feel content and relaxed... The day will be just fine... As I am not a coffee drinker, I do need my tea time :) When I travel I like to experience the local tea, may it be a formal Afternoon Tea ceremony or just a tea in a Pub. While in Sydney, I found three nice occasions for that, at the Palace Tea Room in the Queen Victoria Building, the Afternoon Tea at the Royal Botanic Garden, and then this little cute place in Sydney's historical The Rocks area - The Tea Cozy.

Tea Cozy - Scones and Tea as Nana used to make...

This place is run by an Irish-Australian family and opened in 2005. It is located in a 1870s heritage listed building. As you can see from the pictures, "Tea Cozy" is not just the name of the place but also a theme... Every table has a basket with wool and knitting tools, and every cup of tea comes in a tea pot covered in a hand-made woolen cozy, a tea warmer. They have lots of different cozys. At the time I went there, the president of Ireland had just visited a few weeks earlier. In remembrance, they made a tea cozy that looked like the president :)

This place has a nice variety of different loose leaf tea blends that they mix themselves. However, they are also famous for their freshly baked scones (baked fresh all day). They are supposed to be the best scones in Sydney. With them you can order very interesting different kinds of self-made jams. I highly recommend to order the Devonshire Tea that comes with scones, cream & jam, and tea. They also have cute little savory cheese scones for lunch. You can order these with an array of deli meat and cheese, a salmon version with capers and dill, or vegetarian style. Unfortunately, the two times I ended up at that place, I just had eaten lunch and I did not try their scones. But I could see and smell them all around me :)

If you want to go all fancy, you can also order a Tea Cozy Sampler that comes on a three tiered stand including scones with cream and jam, ribbon sandwiches and tea for two :) I saw a couple of people ordering it and it looked really cute.











High Tea at Sydney's Royal Botanic Garden


Last year November I went to a conference in Sydney, Australia. As you might know, the seasons there are quite different. It was already pretty sunny there, they were close to their summer season, which was awesome! I used one of my free days to visit the Royal Botanic Garden. It is not just a very nice place to wander around and spend your afternoon, it's also free :) Inspired by the Afternoon Tea at the Butchart Gardens in Victoria (Canada) a few years back, I treated myself to the "High Tea" here at Sydney's Royal Botanical Garden.

I have to admit that I did not have such a nice view of the gardens during the tea ceremony as in Canada, but it was a really nice experience anyways. The snacks and sweets were really fresh and delicious and everything looked so bright and nice. The tea on the other hand was a little mediocre. They used tea bags and the selection was quite limited to English Breakfast, Earl Grey, Green Sencha, Camomile, and Lemon-Ginger. However, I am a big fan of Earl Grey and Green Tea, so I was all good :)

The savory Snacks consisted of the following:

  • Egg-pea sprouts-celery sandwich (white bread) --- can't go wrong with that one!
  • Smoked salmon-capers-dill sandwich (dark bread)
  • Roast turkey-cranberry-brie brioche slider
  • Sausage roll (pork-fennel sausage with tomato relish) --- not a big sausage fan, but this was amazing! And sausage rolls are supposed to be classic Australian food :)
  • Tartlet (capsicum-fetta-smoked paprika)   ---- super fresh and crispy!
  • Arancini (sundried tomato-basil-morzarella) --- an arancini is a stuffed rice ball, breaded and fried

The Sweets and Scones were fresh and delicious as well!

  • Scone with Devonshire cream, lemon curd, and preserve    --- delicious creams!
  • Lemon meringue tart      --- real delicate!
  • Vanillla cupcake
  • Chocolate, cranberry, coconut brownie
  • French macaron         --- this was a delight!












Chocolate-Pear Mini Bundt Cake


I just love these little cute mini bundt cake forms. In Seattle, there was this little coffee shop where I always got a orange-poppyseed mini bundt cake. I had to try to recreate them. What better way then to start with some chocolate cakes ;) They are actually really easy to make. I used silicone molds and had no problems removing the cooled down cakes from the molds. They just look amazing!

I got the recipe from a very good German website with lots of different bundt cake recipes called "Gugel-Glück" ("Gugelhupf" is German for bundt cake). They even have some recipes for savory bundt cakes.

I also tried out delicious raspberry-joghurt and apple-almond mini bundt cake recipes from the recipe book that came with the molds. I will post those at a later time :)

Ingredients (16 cakes):

  • 100g bittersweet chocolate
  • 100g butter (+ some more to butter molds)
  • 200g sugar
  • 200g cream cheese (softened)
  • 2 eggs
  • 200g flour (+ some more for molds)
  • 1 1/2 tablespoon baking powder
  • 1 tablespoon cinnamon
  • 1 tablespoon vanialla sugar
  • 1 pinch salt
  • 400g pears (canned)
  • 100g chocolate drops
Topping:
  • 200g bittersweet chocolate 
  • Hazelnut pieces

Preparation:

  1. Preheat oven to  380 degree Fahrenheit (190 degree Celsius). Grease mini bundt cake molds with some butter and dust with some flour.
  2. Add chocolate and butter to a small pot and melt, stir. Whisk sugar and cream cheese till creamy, fold the butter-chocolate mix under. Add one egg and whisk, add the other egg and whisk. 
  3. In a separate bowl, mix flour, baking powder, cinnamon, vanilla and salt. Sift it in small portions onto the chocolate-cream cheese mix and whisk everthing together. 
  4. Drain the pears, cut into cubes. With a wooden spoon or rubber spatula, stir the pear pieces and the chocolate drops into the dough. Scrape the batter into the molds, filling about 3/4 full. They will raise.
  5. Bake for 20-30 minutes (middle bar) until a wooden toothpick inserted in the middle of the cakes comes out clean. Take cakes out of the oven and let cool down within the molds. 
  6. Now, melt the chocolate for the topping. Remove cakes from the mold form. Pour the melted chocolate over the cakes. Scatter the hazelnut pieces on top of the cakes. Let cool down till the chocolate gets hard. 







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    Weihnachtsplätzchen (German Christmas Cookies) - MERRY CHRISTMAS


    After seeing how many different christmas cookies my friend Nick baked, I kinda wanted to try it as well... I used this nice little German cookie recipe book ("Weihnachtsplätzchen - alle Jahre wieder") for some "Streuselherzen" (chocolate cookies with blueberry jam topping and butter crumbles), "Nougatstangen" (chocolate cookies with nougat filling and chocolate icing), and "Himbeersterne" (cookies with raspberry icing). Also, my Mom had a nice recipe for some "Spitzbuben" (jam filled cookies). And last but not least, I baked some hazelnut-almond macaroons that I already tried last year.

    Spitzbuben 

    Ingredients (for ca. 80 cookies):

    200g butter (soft)  -   100g powdered sugar   -   2 tablespoon vanilla sugar  -  2 egg yolks  -  100g ground almonds (white, blanched)  -  230g flour (+ some more for rolling out the dough)
    Topping: powdered sugar for dusting  -  50g raspberry jam  -  1 tablespoon rum 

    Note: Best to use "white" ground almonds, those are "blanched", meaning that the skin of the almonds was removed before grounding. Therefore the ground almonds look really white (or yellowish) and clean and the cookies will be very light as well.

    Preparation:

    Preheat oven to: 
    "Umluft" (circulating air) - 160 (celsius)/ 320 (fahrenheit) degree
    "Ober-/Unterhitze" (top/bottom heat) - 175 (celsius) / 350 (fahrenheit) degree
    1. Whisk butter, powder sugar, vanilla sugar and egg yolks till creamy. Fold in almonds and flour and knead to a dough. Wrap in plastic wrap and chill for an hour.
    2. Line baking tray with baking paper. Dust working space with flour and roll out dough to 3 milimeter thickness. Cut out round shaped cookies, half of them with a whole in the middle (or similar cut out shape). Place on the baking tray and bake for 8-10 minutes till golden brown. Take the baking tray out of the oven and let cookies cool down completely. 
    3. Prepare the filling by heating up the jam, stir and add the rum. Spread the warm jam onto the cookies without whole. Dust the cookies with wholes with powder sugar. Assemble cookies, a jam topped bottom cookie with a powdered sugar dusted top cookie with whole.

    Streuselherzen 

    Ingredients (for ca. 80 cookies):

    250g flour (+ some more for rolling out the dough) -  1 tablespoon cocoa  -  1 tablespoon baking powder  -  60g sugar  -  1 egg  -  125 butter (soft)

    Topping: 250g blueberry jam  -  1 tablespoon rum  
    Crumbles: 75g melted butter   -  125 flour  -  30g sugar  -  2 tablespoon vanilla sugar

    Preparation:

    Preheat oven to: 
    "Umluft" (circulating air) - 180 (celsius)/ 355 (fahrenheit) degree
    "Ober-/Unterhitze" (top/bottom heat) - 200 (celsius) / 390 (fahrenheit) degree
    1. Mix flour, cocoa, baking powder, sugar, egg and butter by hand and knead to a ball of dough. Wrap in plastic wrap and chill for an hour.
    2. Line baking tray with baking paper. Dust working space with flour and roll out dough to 3 milimeter thickness. Cut out heart shaped cookies (star shapes look great as well). Place on the baking tray.
    3. Prepare the toppings. Warm up the blueberry jam and mix in the rum. Place a little bit of the jam in the middle of each cookie. Mix the melted butter, flour, sugar and vanilla sugar by hand. It should have a crumbly consistency, if not, add some more flour. Scatter some of the crumbles on top of the jam on the cookie. Bake the cookies for 8-10 minutes, till the crumbles turn a little golden. Take out the tray and let cool down completely before storing the cookies into a cookie tin.

    Nougatstangen 

     

    Ingredients (for ca. 80 cookies):

    250g butter (soft)  -  100g powdered sugar  -  2 eggs  -  200g flour  -  40g cocoa  -  1/2 tablespoon baking powder  -  120g ground almonds  -  100g nougat creme (filling)  -  200g bittersweet chocolate (icing)

    Preparation:

    Preheat oven to: 
    "Umluft" (circulating air) - 180 (celsius)/ 355 (fahrenheit) degree
    "Ober-/Unterhitze" (top/bottom heat) - 200 (celsius) / 390 (fahrenheit) degree
    1. Whip butter, powdered sugar and eggs to a foamy consistency. Mix in flour, cocoa, baking powder and almonds. Line a baking tray with baking paper. Fill the dough into a piping bag with a big star tip. Pipe 4-6 cm long thin bars (a circular shape of about 3 cm diameter or a S-shape is also nice). Bake for 8-10 minutes. Take the tray out and let cool down completely before filling them. 
    2. Heat up the nougat and the chocolate in two separate bowls. Use baking nougat that comes as a hard block of nougat. If that is not available, you can also use Nutella. Take one of the baked bars and spread a little bit of nougat on it (just a thin layer), then place another cookie bar on top (like you would glue them together). Dip the assembled cookie bar with one end into the chocolate. Let cool down.

    Himbeersterne 

    Ingredients (for 100 cookies):

    250g flour (+ some more for rolling out the dough)  -  125g sugar  -  125g butter (soft)  -  1 egg  
    Icing 1 (dark pink): 100g powdered sugar  -  2 tablespoons lemon juice  - 1 tablespoon water  -  1 tablespoon raspberry jam
    Icing 2 (light rosa with a red middle):  100g powdered sugar  -  2 tablespoon lemon juice  -  1 tablespoon water  -  1 teasppon rasperry jam

    Preperation:

    Preheat oven to: 
    "Umluft" (circulating air) - 180 (celsius)/ 355 (fahrenheit) degree
    "Ober-/Unterhitze" (top/bottom heat) - 200 (celsius) / 390 (fahrenheit) degree
    1. Mix together flour, sugar, butter and egg by hand and form a ball of dough. Wrap in plastic wrap and chill for an hour.
    2. Line baking tray with baking paper. Dust working space with flour and roll out dough to 3-5 milimeter thickness. Cut out star shaped cookies (heart shapes look great as well). Place on the baking tray and bake for 8-10 minutes till golden brown. Take out of the oven and let cool down.
    3. Icing 1 (dark pink): Mix together powdered sugar, lemon juice, water and raspberry jam till everything is smooth. The icing should look really pink. Spread on top of the cookies. You don't need to warm up the jam or put it through a sieve to remove the seeds. The seeds actually look like sprinkles in the dark pink icing.
    4. Icing 2 (light rosa with a red middle): Heat up the jam, then sift it through a sieve to remove the raspberry seeds. Mix the powdered sugar with the lemon juice, water and 1/2 teaspoon of the warm smooth jam till everything is smooth. The icing should be a light pink, rather on the white side. Spread on the cookies. Now, use the remaining jam and place a tiny little drop of it in the middle of each cookie. Use a tooth pick and pull it through the drop a few times into different directions.






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    A little Pub Crawl Guide through Portland...




    This little "guide" is inspired by my recent visit to PDX and our food and pub adventures there. However, I should mention that we did not go to all these bars in one night. Well, we did a pretty thorough job going down memory lane during my last night there though, at least hitting one bar in each area (Portland Cider House, Shanghai Tunnels, Voodo Doghnuts, North 45 Pub, Muu-Muu's) :)

    Also, this is of course not an all comprehensive list. Portland has so many cute little pubs/bars and many neighborhoods that I have not really explored. I just love the Northwest and its craft beers and micro-brewery character.

    This is a small selection of pubs that I believe are definitely noteworthy :)


    Start in Hawthorne 

    Portland Cider House

    We start in Howthorne as it is a cute little area with lots of nice food places and bars. The Cider House is the first to mention as it really left an impression. Portland Cider Co. was etablished in 2012 by an English wife and her Oregonian husband. They tried to combine the English cider tradition with Northwest's micro-brewering character. This resulted in two taprooms, one in Clackamas and one in Hawthorne, the Portland Cider House. They have about 28 ciders on tap and offer flights as well as growlers. Well, as I have troubles chosing, I immediately fell in love with the flights! I also do love cider. This was the perfect place for me to start our night out :)


    Bazi Bierbrasserie

    This is actually also a bar that I went to for the first time. It's a taproom with a nice open patio for outdoor seating. They have a nice selection of Belgian-style beer but as you can see, you can of course also find some fancier drinks. And they have really nice bartenders ;)


    Ranger Station

    This place is actually a great bar to end the night. What we actually did on several occasions when we stayed in the Hawthorne area :) What I really like about this place, is that they are a cozy little bar with frequent live music. They have a little stage up front and very diverse musicians. Once, they played some Irish folk songs which was nice. While I actually never have tried the food, it is supposed to be good as well. They have a rotating menu, use local ingredients and prepare their condiments in house, smoke the meat in the back, pickle their own vegetables, etc. The owners tried to incorporate their love for the outdoor, food, music, and the Northwest Pacific and I believe it shows :)



    Food stop: Cubo (El Cubo de Cuba)

    I would recommend not to forget to eat while you are hitting the pubs. While you can get food in most of these places, I wanted to mention "Cubo" as another option in Hawthorne. This was another first for me :) Cubo started as a food cart in 2010 by a Havana born musician and an American artist. They serve really flavorful authentic Cuban food. The bowls are highly recommendable and include yellow rice, black beans, fresh avocado, mango and delicious tostones (fried salty green plantains) and maduros (fried sweet plantains).  


    Go Downtown 

    Shanghai Tunnels 

    The Shanghai Tunnels are Old Portland's Underground. It's a group of passages underneath Old Town/ Chinatown and used to connect the basements of many hotels at the waterfront in order to move ship goods underground. They were also used in the 1800s by Chinese gangs and were connected to gambling dens, brothels, opium parlors. Since the mid 19th century, stories of "shanghaiing" in Portland have been told - the capture and illegal sale of able-bodied men to sea captains in need of crew members... Victims were drugged, kignapped, and dragged into the tunnels and held captive till they were shipped... 

    The "Shanghai Tunnel Bar" is a famous underground bar since 1994 in that area with the feeling of being underground, in a tunnel with pipe lines above, etc. The actual Shanghai Tunnels are nearby and tours are available. A very interesting atmosphere :) The bar has a nice beer and cider selection, good pub food, and you can play pinball... A famous stop when you are downtown.
     

    Voodoo Doughnuts

    This is a little doghnut shop in Old Town Portland, but it is so much more... It's the go to place for a sweet midnight snack after hitting a few bars. The line is usually pretty long but trust me, it goes fast and it's worth it... That place is known for the special unusual doughnuts and the eclectic decor of pink boxes, chandeliers, illustrations of voodoo priests, etc. Some of the famous doughnuts are the Voodoo Doll (a rectangual doughnut with arms, filled with raspberry jelly, covered with a chocolate frosting and a preztle stake...), the Bacon Maple Bar (maple frosting with bacon on top), and the Old Dirty Bastard (a round doughnut without hole, with chocolate frosting, oreo cookies, and peanut butter drizzle).




    Continue in the 23rd NW District

    North 45 Pub

    I would say that this bar is a little fancier in its style. The proprietors, two "travel mates", actually call it an "upscale travel pub". They did not want to be labeled as a standard Irish or English pub. Interestingly, they got inspried to the name as the bar is located on the 45 parellel which is a nice fun fact :) They also have a cute little patio in the back and they have a huge selection of about 150 different whiskey bottles that can be seen behind the bar. However, they also have a nice selection of local craft beer and other drinks as well. Another noteworthy fact is their fancy menu. They are famous for their mussels and fries. I do love their mac & cheese though. They put crispy slices of spring onions on top which gives it a nice crunch :)

    Muu-Muu's

    Muu-Muu's is a great neighborhood bar with a nice atmosphere, great food options, and it is open late. I really like their seating options, they have these nice little booths for more privacy. And their motto is "comfort food from around the world". So, you really don't get your standard pub fare. You can order small tapas or a good variety of bigger plates including sandwiches, salads, but also main dishes such as a green coconut curry, Shanghai shredded pork, Cajun chicken penne, enchiladas, etc. This is also a good place to end a long night :)






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