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Rocky Road Macarons

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One of the most unfortunate first world problems you can encounter during winter is catching the virus that travels around. And if you’re one of the lucky few who do catch the virus, you’ll be sneezing and coughing your way through a couple of days during winter. Unfortunately I was one of those people, so despite having made these macarons before I was sick, I haven’t been able to post pictures or write a blog post because I’ve been trying to restore my energy to rid of this inconvenient sickness. I really do not like getting sick because it stops me from baking or even eating sweets. The worst thing about having a dry, sore throat is not being able to eat chocolate or ice cream or anything overly sweet. Anyway, since I’m feeling a lot better, I thought it was finally time to whip out the laptop and get typing. Sorry to keep you all waiting!

In a previous post, I mentioned having relatively large marshmallows and having no clue what to do with them. Well, I finally found a way to incorporate them into my baking, and of course I settled with macarons.

These particular macarons are an upgrade from my first chocolate-marshmallow macaron combination. One of my most popular macaron flavours on the blog are my S’mores Macarons and due to the popularity of this flavour, I decided to use the same concept and idea but get a little bit more creative. I figured another typical treat that uses a lot of marshmallows is rocky road. I’ve always wanted to use the rocky road concept in macarons, and I finally had a handful of marshmallows and time to be able to try it. So if you loved the S’mores Macarons I made almost two years ago, keep reading to find out how to create these Rocky Road Macarons. 

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Rhodes Phoenix Chinese Restaurant

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The escalator ride to Rhodes Phoenix Restaurant’s entrance is slightly daunting. Not so in a negative way; rather anxiety builds and your fingers are crossed in hope of securing a table for their Yum Cha lunch. As a well-known and popular restaurant branch, it is expected that the crowds will gather and lines will form, particularly on a typical Sunday afternoon. Trolley carts are pushed between the isles, numbers are called out for vacant seats, tickets are collected and chopsticks tap against serving bowls. This is the atmosphere at Rhodes Phoenix. 

Rhodes Phoenix was established in 2006, situated in the inner-west suburb, inside the shopping centre. The restaurant is quite vast that it is given its own level inside. The ambience is filled with hues of dark shades and hints of red, creating a bold and sophisticated dining style. Lighting inside is set up along rectangular bars hanging above from the high ceiling.  

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Inside, rows and columns of group tables, both round and square, are covered in white linen table cloths. On top of each table are serviettes, pairs of chopsticks and clean white bowls and saucers. A small sheet of paper also sits on the table, divided into categories and grids, ready to be stamped as the first dish is brought to the table.

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(Source: katcakes)

Lemon Crinkles

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So apparently lemons are in season. That explains the bags of lemons we’ve been receiving from neighbours and friends lately. And since we’ve received so many lemons, my mum and I have been trying to figure out ways to incorporate lemons into our meals. Sometimes we’ll add lemon to chicken for a marinade to get a Soy Lemon Chicken or something along the lines of that. But I leave the cooking to her because she cooks better. As much as I always bake things from scratch, when it comes to cooking, I herd in the bottles of ready-to-use marinades because I get paranoid when I can’t measure out ingredients when I make something savoury. 

But back to the lemons. My family is obsessed with lemon meringue pie, and despite my constant ‘what should I bake today?’ outcry that I always bombard on them, I never seem to listen to them and bake a lemon meringue pie. I should stop depriving them of their dessert needs however, because with the amount of lemons we have, I should have enough to make about six pies - one for each of us. 

However, the other day I was in the mood for some cookies and I remembered the delicious chewiness and softness of crinkle cookies. I’ve attempted both chocolate and peanut butter, and I thought that the cookies would work well if I incorporated some lemon flavour into it. The buttery lemon colour of the cookies would look pretty cool against the icing sugar coating and the cracked surface. Plus, the sour lemon flavour would work well with the sweet sugary goodness surrounding the exterior of the cookie.  

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(Source: katcakes)

Sydney Food Lovers - June Recap

Hey everyone! Welcome to another instalment into the monthly recaps of my reviews on Sydney Food Lovers.

Unfortunately this will be my final monthly recap as I will no longer be submitting any new reviews onto Sydney Food Lovers. It isn’t anything personal except that the site is inactive for the time being and until it starts running back up again, I can’t physically submit any new reviews.

Lucky for me, I still have my blog so I will now be back to writing my reviews on KatCakes! However, in order to keep up with the whole food writer image, you will notice that my reviews will have a different tone to my usual blog posts. This is just to make it easier when I have to build up my portfolio with professional writing pieces.

Anyway, I hope you guys enjoy this final recap! I’ve also begun to realise that I eat way too much Asian food. 

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Holy Basil, Canley Heights

After numerous visits to this Thai restaurant, I finally had the chance to review it for SFL. And I came prepared by bringing my camera along with me (which is the reason I never had the chance to review it before because my friends and I would spontaneously decide to go to Holy Basil). Holy Basil is well-known for their Fried Ice Cream, so regardless of how full you might be from all that delicious Thai food, always get a serving of Fried Ice Cream… for yourself (LOL JOKES… no seriously, it’s so good you can eat it for yourself.) I received a silver award for this review.

Review at: http://sydneyfoodlovers.com.au/holy-basil-canley-heights/

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Infuzions, Hornsby

If you love Yum Cha and Tapas, then you’ll enjoy this stylish Asian restaurant located just outside of Hornsby Westfield. The concept here is all about the ‘Asian Tapas’, perfect in size when you’re after a good meal during lunch. Ideally, the meals ought to be shared to follow this idea of tapas, and there are plenty of common Asian dishes to choose from including dumplings and dim sums. And if you’re loving the crispy crackling, try this delicious Crispy Pork Belly. I was awarded my fifth gold award for this review.

Review at: http://sydneyfoodlovers.com.au/infuzions-hornsby/ 

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Pattison’s Patisserie, Hornsby Westfield

I would love to go to France just to eat pastries and dessert all day long. Unfortunately, I can’t pull out the funds to purchase a plane ticket any time soon, so a trip to Pattison’s in Hornsby is close enough. There are cabinets and windows of French-inspired desserts lined up that it’s quite overwhelming to pick just one to try. Hornsby is lucky to have a cafe such as this located in their Westfield and I hope it would branch out somewhere close to the west in the future. Another gold award for this review. 

Review at: http://sydneyfoodlovers.com.au/pattisons-patisserie-hornsby/

(Source: katcakes)

Apple, Cinnamon and Caramel Scrolls

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I wish I had a fire place in my home. You see, my friends bought me these gigantic marshmallows (and by gigantic, I mean the size of a child’s hand span) and I have this urge to toast them and get a huge sugar rush. Unfortunately the closest thing I have to fire are small candles around the house and a few heaters that, let’s be honest, won’t actually toast the marshmallows and give a crispy, golden brown exterior. 

There have been times where I’ll be baking and I’ll constantly open the oven door and somehow toast marshmallows in there, or I’ll do this during the preheating time. Of course, we all know that opening the oven constantly during baking is a big no-no and will result in a not-so-great deflated cake. So these gigantic marshmallows have been sitting in its unopened packaging, waiting for a time when I can actually use them.

Being a food blogger, naturally I tried to think of recipes in which I could incorporate the marshmallows. Instead, I ended up looking up recipes for cinnamon scrolls/rolls and started salivating because I haven’t had one in a really long time. Seeing as it is winter, it’s also the perfect time to bash out a few dozen of these treats so I decided I’d put the marshmallows aside for the meantime and devote the day to making cinnamon scrolls. Upon looking for ingredients, I stumbled across a pack of Granny Smith apples in the fridge and thought they would go nicely with the cinnamon. And to level-up the recipe, I threw in a caramel glaze instead of the basic vanilla one that is normally used. Three flavours might be overwhelming, but trust me when I say the combination is actually really good.

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(Source: katcakes)

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