Jelly, to me, is one of those summertime treats. There’s nothing like a cold tub of jelly melting on your tongue as you melt in the heat.
Well, I think it’s time to take the jelly game up a notch. How about, SPARKLING JELLY?
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It’s been a very Good Food Month for me (heh heh), with breakfasts at Single Origin, Asian street food with Sydney top chefs, and crazy awesome bites at the Night Noodle Markets!
This time, it’s lunch, at yet another Surry Hills hotspot, Nomad.
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Good Food Month is always a great time of year to explore new cuisines and cultures, but at The Malaya this year, I’m looking into something that is a little closer to home, something that I grew up with.
Peranakan – or Nonya – cuisine is borne of Chinese and Malay influences, much like the culture. They are notoriously laborious and involved, but also yielded insanely delicious and aromatic results.
With Sydney Craft Beer Week 2014 done and dusted, the post-beer recovery regime of Berocca, Hydralyte, and handfuls of painkillers begins.
But on the positive side, if you’re reading this, you’ve probably also enjoyed the fruits of at least one of the many Sydney Craft Beer Week 2014 events. This memory, or lack thereof may aid in your recovery. As always, if symptoms persist, see your doctor.
Phew! We’ve had such a hot, sticky heat wave recently, and that can only mean one thing…
IT’S SUMMERTIME!!!
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