Memories of Food Down Under

As part of a work assignment this week, I was looking through a stream of Flickr photos captured by a random assortment of tourists who had traveled all over the world. From Alaska to New Zealand, my eyes were darting all over the globe in a matter of minutes, but came to a painstakingly abrupt halt when I landed on a picture of Sydney.


I recently visited Australia for a week with my boyfriend and had the time of my life; I guess it was too soon to see a picture of the city I fell in love with taken from a stranger's camera. Maybe that sounds like a bit of an overstatement, but spend any amount of time in Sydney and you will relate. Everything you hear about the land down under, from the picturesque scenery to the out-of-this-world shopping, is no mere myth.



Phenomenal cuisine is also one of Australia's claims to fame. Fusions of multicultural culinary influences produce taste altering experiences, while traditional staples like fish and chips and sausage rolls provide a taste of everyday life as a Sydney-sider.

Meat pies from Harry's Cafe de Wheels near Chinatown.

Frog tarts from Sydney Guylian Belgain Chocolate Cafe in Circular Quay.

Bar food from Martin Place Bar: potato wedges, barracuda, squid, and chicken curry egg rolls

My most fond memory of dining in Australia was lunch at the Cafe Sydney, a restaurant on the rooftop of Customs House that overlooks the Harbor Bridge and Opera House. It was a long relaxed meal surrounded by a crowd of easy-going Sydney-siders, sipping wine over light gourmet food. The flavorful peppered beef tenderloin -- perfectly complemented by Swiss brown mushrooms, baby spinach and Bearnaise sauce -- almost made me forget that I half-heartedly swore off red meat at one point in my life. Great food makes me do that sometimes; forget an at-the-time Earth shattering idea I propose to myself. The best food however, like the type I enjoyed daily on this trip, creates memories that will forever remind me of the places I have been and the loved ones I've shared those experiences with.

Catch of the Day

Lately tilapia has become my newest seafood obsession. You can typically buy a pound for under five dollars and it's relatively simple to prepare, depending on the complexity of the recipe you choose, of course.

If you want a preparation technique that deceivingly tastes like you've spent all day in the kitchen, try broiled Parmesan tilapia. It's quick, filling, and you won't have to feel overly guilty about eating it if you're calorie counting.

In terms of simplifying the ingredient list, you can substitute sea salt for celery salt and can nix the onion powder as well. The Parmesan and basil are prominent enough flavors that you can easily forgo some of these other additional seasonings.

My favorite thing about this recipe? It gives me that same warm, happy feeling that homemade mac and cheese or buttery mashed potatoes provide, without the extended prep steps and high-fat content that usually define comfort foods. Hey, when you love to indulge in food as much as I do, you almost have to have a least one healthy go-to comfort food.

Simple Salads: My Bridge Back to Reality

In the weeks that follow the holidays, I find myself engaging in a uphill battle against the sugar and carb addiction I've somehow managed to solidify between Christmas and New Year's. This ritual consists of slowly weaning off a sugar and sodium-rich diet by finding tasty, yet healthy alternatives to fill my open meal and snack slots with.

Although I'm usually not the biggest cucumber fan, I decided on a whim to create a cucumber and tomato salad after reading online about it. After all, I love any vegetable when its accompanied by olive oil and vinegar.


Step one: Slice up one cucumber and one medium-sized tomato



Step two: Toss with light vinaigrette or unlimited vinegar (red wine works well)


Step three: Drizzle with 1 teaspoon olive oil


Step four: Stir and enjoy!



For only 125 calories per recipe, you could conceivably expend more calories preparing this dish than you actually take in consuming it.

Newsroom Cafe: Hot (and Fresh) off the Press

I was a little hesitant to dine with my vegan friends for our first-ever brunch together. Luckily, we were able to find a restaurant that made me forget immediately it was initially chosen as a compromise: Newsroom Cafe on Robertson in LA. After reviewing the cafe's diversified menu, which features numerous vegan and non-vegan options alike, it seemed like an attractive brunch spot for all involved.

The atmosphere is casual, despite rumors of a celeb-dotted environment, and the food is even better. Fresh, flavorful, and reasonably priced, you really can't ask for much more. Oh, except prime people-watching on Robertson -- if you're fortunate enough to snag an outdoor table.





My unwavering craving for seafood was finally satisfied (at least for today) after enjoying Newsrooms' crab and shrimp quesadilla. Packed perfectly with fresh crab, shrimp, and a light amount of cheese, the taste was outstanding. I can't remember the last time I dined out and ordered a quesadilla that wasn't overpowered by the taste of cheese. (Don't get me wrong, my love for dairy products is immeasurable. But, love quickly turns to dislike when it starts infringing on my enjoyment of seafood.) Topped off with a slightly spicy avocado salsa and garnished with a few sprigs of cilantro, the simplicity of the entree speaks for itself.

Does Sprinkles Have Competition?

There are few things I love more than cupcakes, but competition is one of them. There's nothing like the freedom of options to either move your preferences from point A to point B, or to make you realize there's nothing better than that one bakery, shop, restaurant etc., you've been claiming as your favorite all along. That being said, I'm wondering if I should reexamine my love for Sprinkles Cupcakes after reading about a new baked goods manufacturer in The New York Times.

Photo via Michelle V. Agins/The New York Times

Melissa Bushell recently opened up Baked by Melissa, a bakery selling bite-sized, vibrantly-colored cupcakes in NYC. Because I have yet to taste these tiny treats, I'm blaming my curiosity primarily on the cupcake's cuteness-factor. My secondary enticement with these cupcakes is their value; prices start at $3 for three. I'm not sure if Sprinkles can beat that, but until I travel 2800 miles to NYC and find out, I'll just have to continue curbing my sweet-tooth with the original cupcake bakery.

Baked by Melissa is located 7 East 14th Street in NYC.

Toast: Overcooked and Overrated

To say that riding the metro (subway) in L.A. is "interesting" would be quite the understatement. I've seen near-brawls, traveling bands (which I love, by the way) and everything in between. Although I admit, I'm a little jaded by my overexposure to transit oddities, I couldn't help but eavesdrop today on an early-morning scuttle between two men waging conversational war in a battle of McDonald's vs. Subway. Each overly-zealous male was taking turns shouting what he liked best about his favorite fast-food establishments. Verbalized preferences for each side began with a match of fried vs. baked, but then quickly and predominantly focused on good customer service and taste. How could what originally began as an idiotic conversation turn out to be a logical reminder of what every restaurant patron should be entitled to when eating out?

Image via laist.com

As I slipped out of the train station and hustled into my office building, I couldn't help feeling a little shamed. This weekend I had fallen prey to dining at Toast, a trendy breakfast spot in LA, and was utterly disappointed in my experience. I had heard the restaurant was overrated, but I guess I had to get burned before conforming to this opinion.

I arrived at Toast around 2 p.m. on a Saturday afternoon thinking I would beat the brunch rush, but still had to wait 45 minutes for a table. During this time period, there were multiple cars that drove by and screamed comments expressing what seemed to be the general consensus of "Toast Sucks." It wasn't until I sat down and had my first brush with the waitress that I realized how close to truthful those comments were; after waiting an additional 30 minutes to order, unsuccessfully asking for coffee four separate times, and observing the blatant disdain our server had toward us, I was less than happy.

The food on the other hand wasn't completely a disappointment - but it wasn't a subject of great excitement either. The breakfast burrito contents (scrambled eggs, turkey bacon, sharp cheddar and black beans) were delicious, but the haphazard manner that the burrito was thrown together in was distracting from the overall enjoyment of my meal. The rosemary potatoes on the side were average as well; they would have been better had they not been slightly overcooked.

After mulling over my experience at Toast, I can only help but wonder: how did Toast become so popular? Maybe it was the eatery's appearance on "The Hills." Or maybe it was the restaurant's close proximity to 90210. Either way, I don't want to have to be Sandra Bullock to get the sub-par service I've gotten used to receiving, and now, actually appreciate.

Easy as Quiche

As much as I love the idea of hopping out of bed bright and early to cook a gourmet breakfast for my still-dozing boyfriend, the realist in me knows that my love affair with the snooze button will trump even the greatest of ambitions on a Saturday morning. Hence, my affinity for the quiche. It's the perfect breakfast entree for those of us who simply wish to wake and bake. (No, not that kind of wake of bake.) What I'm referring to is the ability to prepare a quiche the night before you wish to serve it, leaving only the (optional) warming and slicing of the dish for the morning.

Best yet, a quiche is fairly simple to create, but seems a little more thoughtful than picking up a bag of bagels or box of donuts for your breakfast guests. Think of making this egg-sensation as an exercise in layering. Once you have all the ingredients ready to go, it's really as simple as that.

Step 1: Place cheese on bottom of pie crust.


Step two: Add (cooked) sausage, onions, cranberries and sliced apple mixture to the pile.



Step three: Pour eggs and half-and-half combination on top to fill remainder of pie.

Step four: Bake and enjoy!

If you're looking for a healthier version of this quiche, I'd recommend using turkey sausage in place of Italian sausage, and a little less cheese than what the recipe calls for. The difference in taste is virtually imperceptible.