Sunday, May 28, 2017

Tonight was a good night to see the Southern Lights (after seeing some people's fb posts). I'm just over a 2hr flight away unfortunately...Clouds are the bane of my existence one thing always in between the Northern or Southern lights.

I've decided there are just way too many cafes, dessert and cake places popping up everywhere, and it's impossible to try them all. Really have to be selectively these days. Like even for Vivid, they had a dessert market this weekend, but then I thought I don't really need all that sugar in me since I'm still a tiny bit sick. I'm the sort of person who hardly gets sick but once I do I take forever to get better...They also have other dessert places throughout Vivid, but I don't know why those cakes, ice creams and donuts don't really appeal to me at the moment.

The idea of full time food bloggers getting paid to eat and also eat for free seems amazing, but  don't they get sick of eating out everyday? I'm just thinking of all the fat stored inside the bloodstream...more chances of more complications in the future...It may seem like I eat out a lot (relatively), but I do try to space them apart...Yeah that doesn't apply to holidays. Literally just eating as much as I can because you can't bring all those street food and desserts back in Aus.

The house is oddly quiet after having up to 12 people living in our house at once, but now back to 4.

Those feels when you close at 4pm, but then 2 customers open the closed door to come in...

I can't believe I'm actually saying this, but I actually love referencing. Well, more that I love End Note which make referencing a million times easier so it doesn't actually take me 3 days to do.

Friday, May 26, 2017

No 1 Bent St

I always love to find good deals around, and when I saw Dimmi offer half price dinner for a more fancier dinner place, I booked it even without looking at the menu. As a uni student who loves exploring new places, always need to be mindful of how much things cost since no money to eat at fancy places regularly. Prices below are for a la carte. The set dinner menu is $80pp. It's not cheap as the plates of food to share aren't big, but you can definitely tell the quality of the produce is top notch. I love the idea of a sharing menu, since sharing means you can try more variety. 

I love restaurants this side of town, with all these sandstone buildings.


Open kitchen

bar  (didn't get any drinks cause no money lel)

love their long tables. was a bit too keen and first ones to arrive for the night

Chicken liver pate, four spiced salt-$4pp
Mike’s sourdough, cultured salted butter-$7pp

Even though there's high fat content, I still love pates. This chicken pate lacked that distinct taste and fragrance in a duck pate, but it was still delicious. It was smooth and not grainy, well seasoned and went well with the bread. The butter was more creamier and super smooth. Sourdough not too sour, but crust was a bit hard/chewy.

Blackened leek, jamon Iberico, romesco, almond-$21

I always associate blackened/charcoaled food as cancerous, so I didn't end up eating the skin of the leek. I could appreciate how the char on the leeks just made a boring leek into something with more dimension, and it was really soft as well.

Pressed tofu, cucumber, crispy chicken skin, Szechuan chilli sauce-$18

Hands down the crispiest chicken skin ever! It was wafer thin but so crisp that the table two down from us turned their heads my way when I cracked into it. Of course you need some special equipment to dehydrate (?) then somehow crispy it up. This was actually a cold entree with firm tofu, and thin cucumber slivers. I think my chilli tolerance is increasing because I just managed to have Szechuan sauce. Without the heat, the tofu is quite bland. I did have to drink a few glasses of water afterwards. It is definitely spicy for me, but a good spicy (I can't believer I just said that lol).

Ash baked eggplant, puffed rice, edamame, sesame sauce-$18

I actually hate eggplant, but this dish with their sesame sauce made me love eggplant. I didn't eat the skin because it was a bit too ashy/black for me, but I loved the puffed rice for a bit of texture and the edamame and coriander to keep the dish light. I wished I new that special recipe sauce, there was a bit of miso in it as well which made the sauce even better.

Twice cooked goats cheese soufflé with rosemary-$21


Wood fired lamb rump, ratatouille & tapenade-$38

The most tenderest lamb ever. It was perfectly cooked with pink throughout. It's not cheap for 4 slices of lamb, but you can definitely tell this is super good quality and cut of lamb. The tomato-ey flavour from the ratatouille wasn't too strong either so the lamb flavour shone through. This was my favourite dish of the night. 


Love the addition of fresh dill to the salad which was lightly dressed and super fresh. Going to add dill into everything now lol.

Rice pudding with sugar plum jam and honeycomb-$14

We actually waited around 20mins before I asked them where our dessert was and they said it was coming. I found it odd they have us another steak knife then later placed another lamb on our table. We told them we already had the lamb and they said were we sure. I wouldn't mind having a second plate for free, but I'm not greedy like that lol. I think they took it back out to the kitchen then back to another table. It didn't look as pink as our dish though... Then 5 minutes later they finally brought out the dessert, which had obviously been prepared beforehand.

I normally go to restaurants for their desserts, but I guess if I were to come here again, it would be for savouries rather than sweets. Personally, I thought the rice pudding was a bit boring. It was a bit thick and creamy, and probably just too heavy to end the night with. It doesn't take much skill either to make rice pudding. The plum jam was very sweet, but it went well to add sweetness, and the honeycomb had that nice slightly bitter flavour which added a good crunch. 

Would I pay full price? Probably not since it's not cheap as each dish is shared, but if I was to go again, I would go for the lamb.

No.1 Bent Street by Mike Menu, Reviews, Photos, Location and Info - Zomato

Tuesday, May 23, 2017

Brewtown Newtown

I hardly frequent this side of town, so I did make an effort to come to Newtown for this cafe (after the whole hype of fake cronuts, or now they call Brewnuts here, since as  I've mentioned a million times, Cronuts is trademarked by Dominique Ansel). There weren't any Brewnuts here, so my streak of not having fake cronuts continues (which is a good thing)

food spread

Lemon Meringue Cruffin-$6


It's a cross between croissant and muffin. It sort of flaky like a croissant, but a bit denser and taller in shape, like a muffin. I actually quite like this since if you don't want a muffin since they're normally cakey, then go with a cruffin I hiss some it's lighter. There was a nice lemon curd inside, topped with a fluffy meringue.

Sweet Earl Grey Tea-$6

It sounded nice on paper, but this drink tasted really odd. It's not sweet or bitter like earl grey tea. It just tasted off like medicine or a flat, flavourless soda water. Would not recommend.


Brownout French Toast with sour cherry and watermelon compote, white chocolate cream cheese and freeze dried fruits-$16

It's very small in size for the price. The cream cheese is quite sweet but balanced well with the sourness from the sauce. It was more of a cruffin that was french toasted. 

Coffee rubbed beef brisket with hummus, roasted beetroot, mushrooms, poached eggs on toast-~$18


It sounded interesting on paper so decided to order it. First time have coffee flavoured beef. It sort of had an Asian flavour too it. Didn't fully taste like coffee, but more the aroma and bitterness from it in the beef. The hummus was smooth and love the mushrooms, but not much beetroot and the piece of toast was quite small in comparison to the toppings, ended up running out of bread...


I guess this cafe is alright, just not worth the hype, or maybe I missed out on the better dishes during the hype...

Brewtown Newtown Menu, Reviews, Photos, Location and Info - Zomato

Monday, May 22, 2017

I think I may have said this before, but I sort of understand those people who can have a decent income + freebies through just by posting photos mainly on Instagram, or blogging, or youtubing. Those things are actually quite time consuming, and I guess if they make good content, companies like it and will pay you. I do all these things for a hobby, but I wouldn't have that extra creativeness or skills even if it's to keep up a proper food blog. If I was to do a proper food blog post, it'll take around 2 hrs (incl procrastination), normal place 30min-1hr since it takes a while to go through and upload pics. Like I still have over 15 places to blog about, and never ended blogging about travels because selecting the photos to upload, going through photos/receipts to see the prices of what I ate, well I kind of ceebs, even though I'm not full time uni, somehow research has become full time...Haven't been this stressed about uni for a while...

I used to not be picky when uploading photos on Insta, but then I realised it's kind of fun just slightly editing photos (I am still against filters though...). I also learnt what a pod on Insta is, never knew they existed lol.

Although one day I do hope to post more travel stuff haha, maybe in the summer holidays LOL. In a non realistic world, getting paid whilst getting freebies is #goals.

Yes, struggling to finish this literature review in time. Don't judge, I have somehow preoccupied myself that I don't have time to watch full eps of MasterChef some days...

Also, just discovered End Note today. Why did I not know about this? Why did they not teach or tell us about this in first year uni. I feel like my life referencing assignments has been a lie all this time. It took me a few hours to actually get it working on my Mac, but damn is it useful. I feel like this is going to be me and SPSS later this year...Difference is that they did teach us SPSS, just no one understood it.

Sunday, May 21, 2017

Hakiki Turkish Ice Cream

This ice cream place has been on my list to go for well over a year. Turkish ice cream is definitely different due to the way they make it and the way they freeze it. It's quite hard to scoop but once in your mouth it's not ice cold and melts easily. It generally has a sticker sort of texture but still creamy. One of those things you just have to try for yourself. I love ice cream which doesn't melt as fast-less pressure to take a quick photo lol.

Dondurma: Melon and feta, Baklava-2 flavours $7

I quite liked the melon flavour with the refreshing fruit. Couldn't really taste the feta in it, but it did help to cut down a bit of the sweetness of the melon I think. The baklava was quite sweet like the actual pastry. I did like how they include pistachios in it for some extra texture.

so hard deciding which flavours

Hakiki Turkish Ice Cream and Baklava Menu, Reviews, Photos, Location and Info - Zomato

Friday, May 19, 2017


If you want to try what contact lenses feel like, please feel free to contact me!

Yes, I'm in need of a lot more participants, even though not many people read this blog, or you can let your friends know if they're interested in trying contacts. No idea how we will be able to recruit our minimum target. We have to recruit around double the amount of people in a 'normal' 5th year research. You don't even come in for that long, and you get paid pretty decently as well.

Sort of drowning already even though this is our first week. If I had normal clinic, no way would I be able to do our research project. I bet ours is the most time consuming, even compared to ortho-k. It's quite difficult to schedule multiple appointment times and make sure the room is free, participant is free, and both of us are free.

Once we book someone in, we need to calculate how many days before we need to prepare the contact lenses: 1 day, 10 days or 30 days. 30days are the trickiest, because we have to prepare it and hope that the participant can come back in 30 days, if not....well, we will have to re prepare it.

Once we decide what day to start preparing/soaking the lenses, the solutions have to be changed everyday. So much pipetting. Pretty much it's like research is a full time job. We're dealing with around 540 lenses if we get enough participants. So for a 30 day lens, we have to change the solution every single day. Luckily we have someone helping us for a bit with changing solutions, but it's still a struggle to calculate what day we should start preparing the lenses whilst juggling when the participant is free to come in, as they are the number one priority. Aiming for 270 appointments, which is a lot, considering we're not at uni everyday.

In hindsight, we sort of regret choosing this project. Actually, our supervisor didn't know how much work was actually involved until we started. We wanted some lab work and clinic skills since we don't get patients this year which is good, but just didn't realise the actual prep is more time consuming than seeing the participants. And if we don't get enough, we don't finish our project...

Sometimes I wish I was more extroverted and had a bunch of friends to call upon. But friends aren't like databases and I'd prefer to have a few closer friends than heaps of non close friends (but for research that would be super helpful).

Slowly feeling better, but was still pretty dead this week. Been sleeping before 9pm this whole week. I even missed most of MasterChef because I didn't have the energy to stay up and watch it-that's pretty serious considering some season I've never missed an episode. Celebs catching up since research has become more like a full time job. I can truly  appreciate the efforts PhD students put in. Some of them even stay at uni till 1am almost 7 days a week...No time to even blog about Tassie....

Tuesday, May 16, 2017

Not a great start to the week. First time ever in my life being this sick. Ended up sleeping around 46 hours in 2 days...also made a pb: vomited 6 times in one night...what's worse is that I can't eat anything and feeling so weak...I know understand why anti-vomit pills exist. I've hardly ever thrown up in my life, until 2 nights ago....No energy to even do any work. I actually was feeling sick on Day 2 in Tassie...somehow I'm always sick Day 2 of every my Europe trip Day 2 was in Iceland and I got sick then as well...I love the colder climates, but the trend seems to be me getting sick on holidays....

I still have no idea how to recruit so many participants for our research project....

Time to go over photos.