Posts by tammi

10 Instagram Food Photography Tips for Beginners!

Photography May 18, 2015 1 Comment

I am an Instagram addict. No, not in a bad way (says the addict, haha), but I am a really huge fan! It’s become such a huge part of my life that most of my day is spent on Instagram, drooling over stunning photos and the amazing life adventures of my friends.

The simple, straightforward approach also presents a really inspiring challenge for me: shooting photos for the square format, and telling stories, one picture at a time. I like to think that I’ve come a long way from badly lit photographs of half-eaten food, and I’ve learnt so many tips and tricks from this amazing community about food photography that I’d love to share.
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Itadakimasu! Izakaya Yebisu, Sydney CBD

Review May 15, 2015

Restaurant Review: Yebisu Izakaya, Sydney CBD

Japanese “Salaryman” culture baffles me a bit. Apparently officemen work hard all day and repress their hopes and dreams, and then go out to a bar and get completely wasted!

Not a bad life, I guess.

And this where Izakaya comes in. It’s basically a drinking house where you can get food to accompany the copious amounts of alcohol. Everything is meant to be in tapas portions, because the booze is KING! Here in Australia, the portions are a little bit more meal sized to provide sustenance, and allow friends to enjoy a nice dinner together as well!

Sea Urchin and Salmon Roe on Rice, part of the Hokkaido Gozen Bento.

Beef Short Rib in a sweet soy sauce, part of the Hokkaido Gozen Bento

Agedashi Tofu, part of the Hokkaido Gozen Bento

Maki Rolls, part of the Hokkaido Gozen Bento

Sweet yoghurt, coconut jelly and cereal, part of the Hokkaido Gozen Bento

Bento boxes represent a fantastic variety of the restaurant has to offer, and here at Yebisu, it delivers more than I expected. The Hokkaido Gozen Bento had creamy sea urchin and salmon roe on sushi rice, maki rolls, salmon sashimi salad, sweet soy beef, agedashi tofu, mashed potato croquettes, crumbed crispy prawns, AND sweet yoghurt with coconut jelly. And miso soup. So many things that just wouldn’t fit in one picture. At a $29.95 price tag, this bento would actually feed 2 or 3 people easy, making this the best value for money bento I’ve seen in Sydney yet!!

The beauty of Izakaya dining is also in the variety, and besides the amazingly huge bento, there are also smaller items that you can order.

Seared Wagyu Steak

Cooked to a perfect medium rare, the Seared Wagyu Steak comes in a sizzling hotplate, with a creamy mash on the side and crispy bean sprouts on the bottom. The meat was tender, and while it wasn’t quite fatty enough for my taste, it tasted robustly of, well, beef.

Negitoro Donburi

I think I’ve professed before my absolute love for fish on rice, and the Negitoro Donburi fits the bill exactly. Minced fatty tuna (toro) is mixed with spring onions (negi) to create a comforting bowl of goodness. And I just had to count my lucky stars, because they happened to have super fresh tuna that day, from the 2nd birthday celebrations that they were having the night before! WIN WIN.

Otoro Sashimi

Of course, if you have fish that fresh, you’re going to show off in your sashimi serving too, and this plate of Otoro Sashimi was shamelessly monopolised by me (sorry Sam!). Melt in your mouth tender, with the distinct meatiness that comes specifically from tuna, this had the effect of feeling oh-so-luxurious, as well as so healthy at the same time!

Though, if fish was really as good for your brain as they say it is, I should be a lot smarter than I am now.

Of course, we can’t finish without dessert! These chewy little mochi cakes are made with rice flour, and served with a brown sugar syrup and toasted soy bean flour for a nutty finish. Best part of all, is that it’s also part of a monthly special!

And we all know I’m a chick who just loves a good bargain. And loyalty cards. I love those too.

If you flash your Washoku Lovers club, you get to order the dessert of the month for just $3. The cheapskate in me is secretly rejoicing.

Can’t make it out this month? No worries, because the $3 dessert next month are their ice cream profiteroles, which combine fluffy choux pastry, creamy ice cream, and azuki red bean paste for a veritable sugar high.

Izakaya Yebisu, I hear, is holding different specials every month, which certainly adds a sense of excitement to dining there. The lunch menu is considerably shorter than the dinner menu, but if the Hokkaido Gozen Bento is of any indication, they’ve really just crammed all the variety into a value for money set.

Now to get my hands on more fish…

Insatiable Munchies dined as guests of Izakaya Yebisu and Washoku Lovers.

Izakaya Yebisu
Regent Place
Shop 7-10, 501 George St
Sydney, NSW 2000
Phone: 02 9266 0301
Website: http://regentplace.com.au/directory-detail.php?directoryid=30&pid=1

Food experiments: Dehydrating herbs in the microwave

Food Guides May 15, 2015 2 Comments

For the longest time, I’ve been more in love with the idea of dehydrating, than the actual dehydration itself. Removing water from food has long been a method of preservation, and flavour concentration, and all round creative, funky applications. But the actual process of dehydration can take hours, and may or may not require specific uni-tasking machinery that just takes up space in your tiny one-bedroom apartment.

Well, my apartment anyway.

So when I read that dehydrating herbs in the microwave was an option, I wanted to see just how practical it was, and whether it was really as it seemed.
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Blink and you’ll miss it: All about false eyelashes! (Part 1)

Beauty May 13, 2015 3 Comments

A guide to false eyelashes on Tea For Tammi!

Being a monolidded Asian with heavy, hooded eyelids, my love affair with false eyelashes started early. Somewhere in my teens, I think, in between the separation of the monobrow and the coloured contacts. Today I have about 8 pairs in rotation at any one time, depending on my mood, and I would just love to introduce you to this world of false eyelashes!
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What just happened? Simmer Huang, Eastwood

Review May 13, 2015

Restaurant Review of Simmer Huang, Eastwood

Ever go to a restaurant for dinner, and then walk out wondering what the hell just happened? Well, that happened to me, at a newly opened Simmer Huang in Eastwood.

Eastwood has always been home to many Asian eateries, with their own unique take on the dining experience. From barbecue, to grills, to the good ol’ deep fryer, this neighbourhood has certainly attracted its fair share of the weird and wonderful.

But sometimes, these unique experiences require, well, a little translation. And I’m not just referring to the need for English speaking staff. And before I get accused of waving the racist card let me just say that I think food should be accessible to everyone, especially in a country like Australia where you would assume that everyone can at least speak English.

Anyhoo, we walked into Simmer Huang not knowing very much about them. I deduced that it was some sort of cook-at-the-table hotpot experience, but had no idea what else to expect. We were presented with a huge tick-list type menu upon seating, which didn’t actually explain what we were going to eat, and how we were going to eat it.

And after cycling through a couple waiters and waitresses who couldn’t speak English or explain the system to me, I was told – in mandarin – that you could order one of two ways: Either a pre-decided hotpot that will feed two to three people, or pick your own ingredients and DIY your own. The food will then get cooked at your table in two stages: The first is a bit like a braise, with thick sauces and spices, and once you’ve eaten that, stock will be added to create a thick soup.

…So, you have to eat your one pot meal in two stages.

…Okay.

You know what? Maybe I’m overthinking it. Maybe I just needed to put aside my sick need to understand everything about what I’m doing and just eat. After all, it’s just food right? How hard can it be?

Cod Steak Hot Pot, $54.90

Quite hard, apparently. A large sauté pot came out onto the induction cooktop built right into our table, and it was layered with butter, spiced veggies, fish, and sauces. So far so good.

They then clamped on the lid for the food to cook, and came back after about 15 minutes, the lid was lifted, and the food was given a stir, and we were told that we could start eating.

But, what about the noodles that I had ordered to go with the stew? Surely it must have been a simple oversight.

Uh uh. You are required to basically finish the food that was in the pot before they will add the stock and your noodles. And if it’s too much food for you, they’ll remove it into a takeaway container before proceeding, essentially noodle blocking me.

What is going on?

We then ate what we could, and then got to the noodle bit, which I was a bit full by then to really enjoy.

So we left, probably more confused than when we first went in, and completely turned off by the whole experience. The food itself was pretty good tasting, but not good enough to put myself through all the brain-hurt again. The service wasn’t up to par, and I’m sure my $35/head could be better spent in other parts of Eastwood, maybe at the other hotpot noodle place two doors down.

Now I’m just left with a noodle craving. DAMMIT.

This meal was independently paid for.

Simmer Huang
Shop 4, 10 Hillview Road,
Eastwood NSW 2122
Phone: 02 9804 0358
Website: http://www.simmerhuang.com

Miso Caramelised Garlic Bread Recipe!

Food Recipe May 13, 2015 2 Comments

I never thought I’d say this, but garlic bread has become somewhat of a guilty pleasure in my house. We all know that garlic can have, uh, off-putting effects in terms of breath, but it’s just so damned delicious I can’t stay away!

Especially when you mix it with the sweet salty notes of miso caramel. Oh yes.
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Crochet Crushes #1: Amigurumi!

Craft Inspiration Musings May 12, 2015 1 Comment

Crochet Crushes on Tea For Tammi: Amigurumi!

Sometimes, I like to call myself a granny in disguise. I love all the domestic arts – knitting, crocheting, sewing etc – and I’m constantly on the lookout for new, creative things to do with them! Amigurumi is the art of crocheting little dolls and toys, and I must say that I am OBSESSED.

Here are my current amigurumi crushes, from all around the web! =)

A sandwich by any other name: Tartine, Mascot

Review May 11, 2015

Restaurant Review by Insatiable Munchies of Tartine, in Mascot.

I think I’ve mentioned before that I’m not a sandwich fan at the best of times. Too much bread, too little filling…and there just have always been better options available growing up in Singapore.

But when close foodie friends insist that you HAVE to try the sandwiches at a new cafe owned by a chef with a fine dining background? You go. No questions asked.

Tartine soldiers, coddled eggs

At Tartine, it’s breakfast and lunch classics, with a twist. The humble sandwich gets the French treatment – Tartine, if you wanna get fancy – and the open faced construction means you get a better filling to bread ratio and here, owner Anthony creates interesting fillings like The French Onion.

French Onion: shredded beef, crispy onion, gruyere, chives, sourdough $9.90

Beef brisket is cooked sous vide, and covered in finely grated gruyere and crispy fried shallots, mimicking the comforting french onion soup. It’s a touch on the dry side, but the flavours are all accurately on point. Very impressive.

The Chef Jaffle – Leg ham, Bacon, Three layers of cheese, Coddled eggs, Sriracha, Barbecue Sauce

And if you prefer your sandwiches with two sides of bread, the humble jaffle gets a foodie makeover too! The oh-so-mandatory slices of white bread gets filled with sriracha, barbecue sauce, leg ham, bacon, 62C egg and three whopping layers of cheese. Ooey and gooey, Anthony takes the effort to cook the egg at 62C for an extra hour, to prevent premature ooze. Tee hee.

Caramelised banana, cream, dolce de leche, crumble, $9.90

For those with a sweet tooth, they also do dessert-for-breakfast options like this Caramelised Banana Crumble with Dulce De Leche. And let’s not make pretend here – something that deliciously sweet and decadent is most definitely dessert, and I move that we should be allowed to eat dessert any damn time of
the day I want!

Just give me the dulce de leche and pass me a spoon.

Bur really. The food is incredibly affordable and more than delicious, and what’s more impressive is that there isn’t even a full kitchen on site. Anthony has a sous vide water bath, a grill, and an induction cooktop for things like the dulce de leche. That’s it! Which explains why the eggs are only done one way, but who needs eggs any other way when you can get them to a perfect 62C. Mmm onsen eggs.

The beautifully decorated interior is furnished with reclaimed furniture, refurbished by Anthony and his super handy wife, who has an amazing aesthetic. The ultimate vision is to have 5 or 6 tartines around Sydney, all with the differently themed interior!

More jaffles and amazing sandwiches, yes please! Mmm molten hot cheese lava jaffles.

This meal was independently paid for.

Tartine
635 Gardeners Rd
Mascot, NSW 2020
Phone: 02 9700 9847
Website: https://www.facebook.com/tartine2020

Guide to photography: Bowl of Fruit!

Photography May 11, 2015 1 Comment

Maybe I’m being cocky, but I think I’ve come a long way since my first food photo with a tiny Canon Ixus 5 point-and-shoot. I LOVE taking photos of food – not just because I’m Asian! – and there is just so much going on behind the scenes when trying to create a beautiful food photo!

It can be hard to know where to start though, and one of my favourite ways to learn about styling, is to study photos that I find beautiful, and copy these techniques in my own photos!

This week, it’s all about this simple but gorgeous photo I found at Cooking Pleasure. It’s essentially a bowl of fruit – nothing too exotic that you can’t find in your local supermarket – but it’s so beautifully styled and photographed that I can’t stop looking at it! Here’s why this photo is this week’s photography inspiration!

Kushi Kushi Koo! Osaka Bar, Potts Point

Review May 10, 2015

Restaurant review of Osaka Bar, Potts Point!

I remember when I was little, and my dad and mom brought me to Disneyland. It was late, and we had been on every ride I was allowed to go on as a 4 year old. We had met all the characters, taken all the photos, and I was hungry. My mum disappeared into the crowd and came back with a small plastic box. Inside, lay kewpie-mayo-smothered slices of California Roll.

I didn’t know it then, but that was the beginning of my love affair with Japanese food.

It’s this love affair that has brought me to Osaka Bar, in Potts Point, where Chef Kazu aims to bring Osaka soul food to Sydney. Chef Kazu descends from a long line of Japanese chefs, and began his own cooking career as an apprentice washing dishes. He then progressed to “utensil cleaner” before even being allowed to prep food. It took him 5 whole years to progress to filleting fish, and about 19 years ago, he decided that he wanted expand his horizons and see the world. And in Australia, “the people were nice and the weather was good“, so he stayed.

Osaka Bar represents a lifetime of feeding people and wanting to make them happy. Chef Kazu wants to serve food from his heart and hometown, all in a quaint eatery in Potts Point!

Okonomiyaki

Ikayaki – savoury squid pancake

Takoyaki – Japanese balls made with wheat flour, octopus and pickled ginger

Kushi Katsu

Osaka is famous for street food, and this is where Osaka Bar shines. Their Kushi-Katsu – not to be confused with Kushi Age, as I’m empathetically informed by Chef Kazu – is an amazingly addictive array of skewered items, coated lightly in a thin beer batter, and then crumbed with panko, Japanese breadcrumbs made from flaked white milk bread. The pork, tenderised only with the back of a knife, is my absolute favourite, followed closely by the melt-in-your-mouth salmon belly.

The Okonomiyaki is also delicious – a tender Japanese savoury pancake with thin crispy slices of pork, and crunchy cabbage. And lots of Japanese mayo, of course.

And if you’re too hungry for smaller bites, they have some pretty rad mains too!

Osaka Style Unagi Sushi

Lamb Cutlet with Sanjoku Sauce and Mentaiko Mash Potatoes

The Lamb Cutlets with Sanjoku sauce were served with a side of mentaiko mash, which totally stole the show. Mentaiko is a spiced and salt cured cod roe that adds this mind blowing depth of flavour to the creamy mash.

Kakuni Pork

And the rich, sweet, salty Kakuni is a tender cube of pork belly that would be so comforting with a bowl of rice. Chef Kazu even puts his unique spin on it, adding red miso to the braise to add body.

But really. It’s pork belly. We’re just improving on perfection.

Osaka Bar gives you a vibe of being welcomed into Chef Kazu’s family dinner table. This hilarious, charismatic chef is right there in the open kitchen, welcoming guests and perfecting every dish that goes out. Sure, it’s not Japanese fine dining, but that’s exactly where the beauty lies. There’s a lot of heart and passion, executed with skills that only years of experience can pull off.

Looks like we might be spending more time in Potts Point!

Posts by tammi

Itadakimasu! Izakaya Yebisu, Sydney CBD

Insatiable Munchies dined as guests of Izakaya Yebisu and Washoku Lovers.

Izakaya Yebisu
Regent Place
Shop 7-10, 501 George St
Sydney, NSW 2000
Phone: 02 9266 0301
Website: http://regentplace.com.au/directory-detail.php?directoryid=30&pid=1

Food experiments: Dehydrating herbs in the microwave

Blink and you’ll miss it: All about false eyelashes! (Part 1)

What just happened? Simmer Huang, Eastwood

This meal was independently paid for.

Simmer Huang
Shop 4, 10 Hillview Road,
Eastwood NSW 2122
Phone: 02 9804 0358
Website: http://www.simmerhuang.com

Miso Caramelised Garlic Bread Recipe!

Crochet Crushes #1: Amigurumi!

A sandwich by any other name: Tartine, Mascot

This meal was independently paid for.

Tartine
635 Gardeners Rd
Mascot, NSW 2020
Phone: 02 9700 9847
Website: https://www.facebook.com/tartine2020

Guide to photography: Bowl of Fruit!

Kushi Kushi Koo! Osaka Bar, Potts Point

Insatiable Munchies dined as guests of Osaka Bar.

Osaka Bar
Shop 15 Llankelly Place, 24-30 Springfield Avenue
Potts Point, Sydney
Phone: 02 8970 1143
Website: http://www.osakabar.com.au/

Insatiable Munchies dined as guests of Izakaya Yebisu and Washoku Lovers.

Izakaya Yebisu Regent Place Shop 7-10, 501 George St Sydney, NSW 2000 Phone: 02 9266 0301 Website: http://regentplace.com.au/directory-detail.php?directoryid=30&pid=1

This meal was independently paid for.

Simmer Huang Shop 4, 10 Hillview Road, Eastwood NSW 2122 Phone: 02 9804 0358 Website: http://www.simmerhuang.com

This meal was independently paid for.

Tartine 635 Gardeners Rd Mascot, NSW 2020 Phone: 02 9700 9847 Website: https://www.facebook.com/tartine2020

Insatiable Munchies dined as guests of Osaka Bar.

Osaka Bar Shop 15 Llankelly Place, 24-30 Springfield Avenue Potts Point, Sydney Phone: 02 8970 1143 Website: http://www.osakabar.com.au/

Izakaya Yebisu
Regent Place
Shop 7-10, 501 George St
Sydney, NSW 2000
Phone: 02 9266 0301
Website: http://regentplace.com.au/directory-detail.php?directoryid=30&pid=1

Simmer Huang
Shop 4, 10 Hillview Road,
Eastwood NSW 2122
Phone: 02 9804 0358
Website: http://www.simmerhuang.com

Tartine
635 Gardeners Rd
Mascot, NSW 2020
Phone: 02 9700 9847
Website: https://www.facebook.com/tartine2020

Osaka Bar
Shop 15 Llankelly Place, 24-30 Springfield Avenue
Potts Point, Sydney
Phone: 02 8970 1143
Website: http://www.osakabar.com.au/