caro

Sydney, New South Wales, AUSTRALIA


Joined September 3rd 2007

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Tea me baby one more time

September 6th 2007 09:50
Tea is one of those things that I can’t live without. Along with chocolate, of course. My love affair with tea began a long time ago, too long ago to remember exactly when the obsession started but over the years I have come to amass quite a large tea collection. It’s often the only thing I bring back from my travels abroad, and something I never regret buying. I don’t meant to be a snob here but I have long since come to despise Lipton and Twinings as much as a coffee aficianado may despise Nescafe. However not all supermarket tea bags are evil; I do quite like Nerada and Dilmah Ceylon tea, both are fine choices and now they have an organic range as well.
When I refer to tea of course, I mean the tea plant (Camellia sinensis) and the range of tea produced from the various methods which this plant is grown, harvested and treated. The same plant can be turned into black, oolong, green and white teas. Herbal teas like chamomile and peppermint are not ‘tea’; strictly speaking they are tisanes which are fragrant infusions of plants prepared in the same way as teas.
I know most people like their tea with milk and sugar but I have to stand firm and say no. The subtle aroma and fragrance of fine teas are often lost when milk is added, as well as the beneficial antioxidants. But I confess I make an exception in the case of Nerada or Dilmah Ceylon tea, with these I do like a teaspoon of sugar and a dollop of milk. A time and place for everything.

I almost always buy loose leaf teas, because the quality is almost always superior to the ones you find in tea bags. These are some of my favourite brews:

Kusmi Green Jasmine: Kusmi is a Russian brand founded in 1867. I first came across this brand in Paris. They have an enormous range of teas and this is one of my favourite green jasmine teas. They also do a small range of teas in tea bags; unlike many commercial brands, the tea found in the bags are of the same quality as the loose ones and they come in loosely woven muslin bag so the tea leaves have room to float around and infuse better.
Really Long Link

Mariage Freres French Breakfast: You can’t write a post about tea and not mention Mariage Freres. Their tea salons in Paris are also worth a visit for a taste of old world glamour. Often touted as the best tea company in the world, they have literally hundreds of different tea varieties. I have only tried maybe 5 or 6 of their varieties and I must say every one of them was excellent. I particularly liked French Breakfast because of its unique, almost sweet flavour.
http://www.mariagefreres.com/

Williamsons Early Grey: Finest fair trade tea around, and for this reason my favourite tea brand. This is an old company too, founded in 1869 and their earl grey is the best I have ever tried. The flavour is more floral in my opinion than many other earl grey blends you may find, and for those people who don’t like earl grey, this is the one that will convert them to the dark side.
http://www.williamsontea.com/

I should make an honorary mention of other fine tea brands such as T2, The Tea Centre and Clipper, all of which have great teas that I enjoy on almost daily basis.
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Hot Chocolate is my new Cafe Latte

September 4th 2007 02:53
I love Chocolate. There aren’t many people in the world who don’t. Aside from the obvious health benefits of general happiness and sense of well being derived from the daily dosage of chocolate, a good hot chocolate cane enliven your senses and bring fire to your soul like no coffee can. Let me tell you, the Olmecs knew what they were doing back in 1500 BC, the oldest known civilisation to have first used cacao.

When I make it at home, I use chopped up good quality dark chocolate melted in hot full fat milk, with a touch of ground cinnamon and brown sugar. I like Green and Gold’s organic and fair-trade dark chocolate the best for this recipe.

Here is a list of hot chocolate around Sydney that I find simply irresistible:

Affogato al Chocolatto at Ice and Slice on King St, Newtown
The Newtown Gelateria and Pizzeria veteran also does a smashing hot chocolate. The affogato is basically a scoop of delicious vanilla gelato drowned in a shot of Belgian hot chocolate. Beats the coffee version, hands down.

Hot Chocolate at Max Brenner on Oxford St, Paddington
You can get dark, milk or white chocolate variation; I prefer the milk chocolate with creamy texture and hints of vanilla. I just love being inside a Max Brenner store and breathing in the nutty, chocolatey aroma that lingers.

Hot Chocolate at Lindt Chocolate Café in Martin Place, Sydney
A small jar of melted chocolate and hot frothy milk is served separately, so that you can tailor the hot chocolate to your liking. Never fails to please.

Best hot chocolate experiences abroad?

Hot Chocolate at City Bakery in New York
The famous hot chocolate served with a square of homemade marshmallow. You can feel your arteries clogging with this one. You can ask for it to be diluted with a small amount of milk, but why tamper with perfection? Once in a lifetime, not to be missed hot chocolate experience.

Hot Chocolate at La Duree in Paris
The fabled Parisien tea salons also do a fantastic hot chocolate. Thick, rich and creamy like all good hot chocolates should be, it is the perfect accompaniment to their legendary macaroons.
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Perfection? It’s called Jamon Iberico!

September 3rd 2007 05:58
As many foodies who have travelled to Europe will be aware, Jamon Iberico has long been regarded as the bees knees of cured meat in the culinary world. It has only been one year since Australia has welcomed this taste phenomenon into mainstream food culture and it seems like out of nowhere, every restaurant and bar worth their salt have jamon on their menu, often served plain accompanied with bread. The first time I tried jamon was in 2005, when I was living in London. One of my flatmates was Spanish, and after a night of clubbing we came home for a midnight snack before heading to bed. While everyone else was pigging out on toasted vegemite sangers, Laura my Spanish roommate was savouring these elegant little mounds of jamon (which at the time I thought was prosciutto) on toasted ciabatta. Curious and hungry, I had a bite of Laura’s sandwich and I was in love. And I have been ever since. Jamon is now widely available in many fine food providores; I get mine from David Jones Food hall or Simon Johnson in Pyrmont.

Below is the recipe for Laura's sandwich, whcih i think is the best way to eat jamon. The nutty extra virgin olive oil and the refreshing acidity of tomatoes bring out the flavour of jamon, elevating the salty, rounded smokiness of jamon to dizzing culinary heights.

Ingredients:
- sliced white bread, preferably ciabatta
- extra virgin olive oil, preferably spanish and organic
- 2-3 slices of thinly sliced jamon iberico or jamon seranoo
- 1 vine ripened tomato
Method
Toast the bread under the grill just on the one side. Cut the vine ripened tomato in half and rub it on the ungrilled side of the bread, squeezing out the juice from the tomato and making sure it soaks into the bread. Cut the other half of the tomato into thin slices. Spread a small amount of olive oil on the toast, layer the jamon and tomato slices on top and finish with a small drizzle of olive oil. Enjoy at any time of the day or night.
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