Monthly Archives:

September 2013


    Lychee and Lemon Sorbet


    It’s hot. It’s really hot. I know, I’m from Singapore and I should be used to heat worse than this right? And I should stop my whinging? Well whether I whinge or not, IT’S STILL HOT. And having been in Sydney for a few years now, I know that the hottest is still to come. So I think that it’s a good time to start making fruity frozen treats that will get us through to hot chocolate weather again.

    As when I made my blood orange sorbet, the basic ratio is simple: for every cup of liquid, you add a quarter cup of sugar. So for this mixture, I used:

    • 2 3/4 cups lychee juice**
    • 1/4 cup fresh lemon juice
    • 3/4 cup sugar

    **Not lychees in syrup. I bought unsweetened lychee juice in at a small green grocer, and it was a blend of lychee and grape. 

    Simply mix the lychee juice and sugar in a saucepan over low heat just till the sugar dissolves. Add the lemon juice, then chill in the fridge overnight and churn according to your ice cream maker instructions.


    What I got was an incredibly refreshing sorbet that wasn’t too sweet because of the addition of the lemon. If you feel like the mixture is not tart enough for you, feel free to adjust it to your taste. As long as the basic ratio of liquid (unsweetened) to sugar is correct, you will still get a smooth, almost juicy frozen treat. 
    Just a little something to ease the summer heat to come. =)
  • Recipe

    Sea Urchin Chawanmushi

    I’m starting to think that I’m a complete Japanophile. Japanese food is one of my go-to comfort foods, and many of the ideas that come to me in the middle of the night –…

  • Recipe

    Oysters with Sea Urchin Butter

    As much as I love to eat sea urchin straight out of the sea, I also can restrain myself from popping these sweet morsels in my mouth long enough to know that it is…

  • Recipe

    Sea Urchin Shooters

    I ADORE sea urchin. Well, I adore all seafood, but sea urchin has a delicate creaminess that sends me to the moon and back. There is just something about the way that it melts…

  • Blood orange sorbet, scooped into shot glasses, loaded with pomegranate and baby mint leaves

    Blood Orange Sorbet

    Recently, I attended the Fine Food Australia Trade Fair at the Darling Harbour Exhibition Centre. I got chatting to the exhibitors, naturally, and got to know the fabulous people at Red Belly Citrus, who…

  • Review

    Stuffed Beaver, Bondi

    OH CANADAAAAAA… Beyond the famous Poutine, I haven’t really heard much about Canadian cuisine. So when I got to go to the Stuffed Beaver in Bondi I leaped at the chance. Ready for fried…

  • Food For Thought

    Australian Garden Show 2013

    I was very lucky to get double passes to this year’s Australian Garden show from Destination NSW and Those who know me know that I’m not the most outdoorsy person, but as part…

  • what i ate

    What I ate: Fish en papillote

    I’ve been interning at some food jobs lately – chase that dream! – and I’ve been taking home HEAPS of leftovers. Some of these leftovers are in the form of raw ingredients, and you…

  • Review

    3to7, Waterloo

    IT’S MY BIRTHDAY!!!!! Well, it was my birthday. Thanks to the lovely people at the Trish Nichol Agency and 3to7, I got to have a lovely birthday brunch to start off my day. The decor…