Winterlight






Winterlight?


What's that? I hear you ask!

Well, no one seems to know what it is because it's such a small event. So I thought I'd write about it and make it all trendy haha :P

So basically it's a local winter festival happening in Parramatta. It's kind of like a mini version of vivid but it's on during the day as well. Activities include ice skating, workshops for kids, various food stalls and much more!

Oh, and did I mention there are big bunnies too? :P



Winterlight is at Prince Alfred Park and finishes on 12th July. 



Popular posts from this blog

Derailed December

Image
This month has been a very relaxing month for me. I travelled to Melbourne for International Congress of Behavioural Medicine conference, click here to read more about my wonderful trip. 
I did very little cooking this month as I have been away for most of this month. I have been trying to rest as much as possible, and not think about the work I need to do when I get back. I told myself I would not be hard on myself for the things I couldn't do this year and enjoy the break, for now. To be honest, I feel like I have gotten out of track and but it does feel nice to be letting my brain go.  
Here are my December eats :)











Read more

Moong dal and pumpkin curry

Image
Mum left some moong dal in the fridge, I've never cooked with it before so I wanted a recipe to use it. This was probably one of the easiest curry I have ever cooked! So simple yet so delicious :)

Recipe adapted from: http://www.steamingpot.com/pumpkin-moong-dal/
I modified the recipe as I did not have some of the mentioned ingredients.




Ingredients
1 TB EVOO
1 cup of boiled moong dal (1/2 cup raw)
1 onion, finely chopped
1 tsp of garlic and ginger paste
Turmeric powder (sprinkled)
Curry powder (sprinkled)
250g pumpkin, finely chopped, skin on 
1 red capsicum, small cubes
1 tomato, small cubes 
Cumin powder (sprinkled) 
Few green or red chillies 
Fresh coriander


Method
1) Boil moong dal (refer to instructions above- easier if done beforehand)
I already had my boiled moong dal so I started from step 2

2) Add EVOO oil
3) Add onions, garlic/ ginger paste and turmeric powder once oil is hot
4) Stir for a few seconds
5) Add pumpkin, boiled lentils and chillies once onions are cooked 
6…
Read more

Five things I love about being a dietitian

Image
I've been thinking about writing this for a while now but thought I'd leave it for something special like Dietitian's Day (which is today)

And here we go :)

1.    You are legally allowed to spend more time thinking about food. 
The normal, acceptable amount for a person is 10% (according to experts), with exceptions for people if their profession involves dealing with food. If you're thinking more or less than this, your dietary habits may not be considered so normal. But as dietitians, you're allowed to obsess about food, and it's totally okay! ;)

2.    You always have something to strike up a conversation.
Have you ever been in an awkward situation where you’re trying to carry out a conversion, but not sure what topic to pick? It can be a struggle when you’re connecting with new people. Talking about food is a good starting point because it's something we all eat; each and every one of us has something to share about food (likes/dislikes).

2.    You can…
Read more

The Vogue Cafe

Image
I've been thinking about going here for a while now but somehow never end up going because Macquarie is far and out of my way. I've seen so many Instagram posts displaying their ever so fine looking drinks which always gets me drooling!

I took my time to pick a drink, trying to choose between Nutella, peanut butter and Oreo. I decided to go with Nutella as a safe choice because Nutella is one of those things you can't go wrong with.
The veggie AF dish looked great but I was slightly disappointed after I tasted. The dish had multiple ingredients- falafel, tomato, cucumber, lettuce, rocket, Spanish onion, cashews, quinoa, poached egg, garnished with mint, lemon and olive oil.
The combination of quinoa, cashew, rocket and falafel wasn't as satisfying as I was expecting it'd be. It wasn't bad, but at the same time, it did not stand out to me. I found the falafel flavours a little dull; it wasn't as authentic as the Lebanese ones. 


The salmon slice looked stun…
Read more

Last day of uni (Black Star Pastry + Grill'd)

Image
Last Friday was our last day back at uni, it was kinda sad but more exciting at the same time! We had made plans to celebrate afterwards at Newtown. 
I've seen so many people raving about the Strawberry Watermelon cake at Black Star Pastry so that's we decided to settle for dessert.
We finished uni at 4, got a little speech from our lovely coordinator, took a year group photo and set off on the walk to Newtown. It was kind of early for dinner so we decided to have dessert first. We got to Black Star Pastry at 5:01 and were devastated to see it had already closed! We were late by a minute (they close at 5). Despite our efforts of knocking on the door, the staff inside did not open up to apologize. But while looking at the door we realised there was another pop-up store at Town Hall. We had to decide whether we would chase it or leave it, and we chose to do the former, for obvious reasons! We desperately wanted that cake!
We went to Town Hall and took a while to find a place be…
Read more

Black Star Pastry (Strawberry Watermelon Cake)

Image
Some of you might know about the desperate attempt I made last year for the Strawberry Watermelon Cake (see previous post at Black Star Pastry). 
Yesterday I had the privilege of tasting this cake at a party. I got super excited as I’ve been wanting to try this for almost a year now. I was so tempted to just skip the mains but I patiently waited for dessert time and made sure I left space for the cake :P
In the meantime, I went to take a close look at the cake (could not resist, for obvious reasons) and I was amazed at how magical it looked. It was constructed beautifully starting with a layer of almond dacquoise followed by cream, then a slice of watermelon with cream,almond dacquoise and cream again. Finally, it was topped with strawberries, pistachios and dried rose petals.


It was a quite a delicious cake but unfortunately, it did not meet the expectations I had. I liked certain elements, such as the lightness of the cream layers, fresh watermelon and the nutty base. The topping h…
Read more

Kensington Street, Chippendale (Hong Kong Diner + Koi Dessert Bar)

Image
I caught up with an old friend today. We were in the Central area so ended up going to Kensington Street again. If you've read the previous blog, you'd know I only just went there last Friday. I knew there was a lot more left to explore but I didn't think I'd return so soon.
We walked around Spice Alley and picked Hong Kong Diner. We ordered a prawn dumplings and fried calamari. It was very busy as it was peak hour and getting a table was a bit of a struggle.

Finally, we settled down and started on our food. I was really excited to dig into my calamari because I rarely eat fried foods or calamari. However, my excitement faded after I took the first few bites. It was too salty. I know the description says salt and pepper calamari but I didn't think it'd be splashed with salt like this! Then I figured it would be less saltier if we soaked the calamari with tissues. It was much better after wiping with tissues as this wiped some of the salt and excess oil.




The dumpli…
Read more

Brazilian passionfruit cake (bolo de maracujá)

Image
This recipe is directly taken from http://www.sbs.com.au/food/recipes/brazilian-passionfruit-cake-bolo-de-maracuja (I have not made any changes except for recipe modifications listed below)
Ingredients Cake
4 eggs, separated 330 g (1½ cups) caster sugar 100 gunsalted butter, softened 300 g(2 cups) plain flour 2 tspbaking powder 250 ml passionfruit pulp (about 12 passionfruit)
Passionfruit syrup 60 ml passionfruit pulp (about 3 passionfruit) 220 g (1 cup) caster sugar
Method 1)Preheat oven to 180°C. Grease a 20 cm round ring cake pan. 2)Using an electric mixer, beat egg yolks, sugar and butter for 6 minutes or until mixture is pale and fluffy. Transfer the mixture to a large bowl and clean the bowl of the electric mixer. 3)Sift flour and baking powder in a large bowl, then working in batches, fold through yolk mixture, alternating with passionfruit pulp. Place egg whites in the cleaned bowl of the electric mixer and whisk to soft peaks. Gently fold egg whites through passionfruit mixture in 2 batch…
Read more