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Showing posts with label women fashion. Show all posts
Showing posts with label women fashion. Show all posts

Bring on the Comedy!

Tuesday 28th March




Gyoza Douraku is a series of $6.80 tapas - $$$ for dinner! Lunch Specials are awesome though, though this week we're working 12hr shifts, no time for lunch adventures.

Tapas are $6.80 eat in, $7.50 takeaway?! That's a bit much of a difference! No split bill, 2% charge for card. Aimed at locals while it's Japanese, the music is 'raining men' and Madonna, only white people eat here (Liven took me here).

There's a membership thing $10 to join, you get a $30 gift voucher with  $25 min spend (I assume thats after the $30) so you need to spend $55, which will cost you $10 + $25 = $35. $35 for $55 credit in summary.




How's the food? Pretty good, though pricey! The lunch deals are the best!
We've been here a couple times before, though not always blogged about it.

Wednesday

Work was slow so they let us go, for the rest of the week. This is what working once off/annual events is like. It's more like a side gig for struggling artists. 



3.20pm Dinners are a bit crazy so we ordered take away for later, taking advantage of all the lunch deals. In hindsight it was a bad idea, but then again you can't predict when your housemates will eat your food.



I love seeing trailers for comedy shows! Bridezilla Anna Morris was quite entertaining with two great lines. Drawing upon audience participation to create the wedding party in the small chapel of the Tuxedo Cat. To create the perfect day, with the ultimate realization that she is a bridezilla, with friends like hansen and Trump, marrying an anti gay politician, and this isn't what she wants to be. Instead she wants to be herself, free to drink cheap beer and eat a cold coles brand pie.

What she didn't touch upon was how weddings are seen as a competition between girls, to outdo each other. Spending money you don't have to impress people you don't really care about.

My favorite lines?

  • Men are like parking spots, all the good ones are taken, the ones that are left are too small or disabled. (Gays go under the later category, as we attended a disability conference the other year where being not straight is seen as a disability).
  • All women should have the right to three things: a  house keeper, botox and the perfect wedding. Hence Brideaid, the charity was formed! To help those with no taste whatsoever.

While the show was entertaining and worth the ticket price (we paid less than $10 for two tickets), it didn't really stand out from two scrapbooks worth of shows. I have no idea how this is touring... maybe it's the appeal of the accent?



After the show we went for ice cream! $9 is a bit much for an ice cream sandwich! I feel like it should be more like  $6. She had the strawberry, and I the choc mint which went well with the chocolate cookie.

Friday




We went to see Issac's Comedy Hypnosis. The trick? Paid actors. He was such a charlatan and through matching jewelry you could easily identify that one of the actors was his girl. He'd have to have a large and varied group of actor friends. I wonder how'd it go as a corporate gig. 

Let me count all the ways you annoy me

  1. 1. You ate most of my chips when I offered you a couple, claiming that cause I didn't pay for them (true, I won them) it's ok. No it is not. "They're not yours. It's not like you paid for them."
  2. 2. You smoked standing right next to me! After I told you to go stand far away with the other smokers, you came back. Then lied and said you weren't smoking. 
  3. 3. You spit and could outdo a lama!!

All in my presence. I'm not saying you're beneath me, but you are of another class, to the side. Meeting new people sucks most of the time from experience. Uggh. Making friends is hard!



Through Liven we discovered Ka Chin tonight on Bridge Rd open till 11pm on a Friday! It's not a party bar, but a cozy restaurant (I say cozy because it's nice and  warm inside).

Here for a snack we had spring rolls and deep fried dumplings, so good!

Veg Spring Rolls with sweet and sour sauce on a bed of lettuce. Faired better than average though a bit oily. They were larger than normal and more like cigars though. Oh how I wish spring rolls were as easy to find as chips!

Dessert was the highlight of my night! Who can say they've had deep fried red bean dumplings before?


Saturday - 1st April



Saturday started with lag, but we made it to church, just missing the first song. Music is beautiful and fills your soul like nothing else! Even food. And I love food. Courtly baroque, Italian vs french. I haven't heard enough to determine which I prefer. But we did see a french courtly circus show that was breathtaking.



A quick dinner/snack at Oppa Oppa before a couple shows. We've been here before for dinner during fashion week. This time as it was 6pm and not right before the kitchen closed, the lights were brighter and it was full. We snagged the last table downstairs though there was more room upstairs.

I ordered the  sweet and spicy chicken served with korean noodle snacks and a potato wedge. It was the perfect balance with the freshness of shredded cabbage and radish cutting through the sauce. Of which there was plenty of, add rice and you've got a main minus the side salad.



Down to the malthouse to see two shows. Hilarious and disturbing but throughly entertaining. Gay and scifi activities... the later was very weird. Erotica. XD




The night concluded with dessert at Miyako at Southgate.

City Favourites - Dinner @ Angliss Restaurant

Thursday 23rd March



A visit to a favourite of ours, where the food is always good though does vary between pretty good and "Can I buy this to take home?".

Located on little Lonsdale I can't imagine Angliss being a place you'd stumble upon. You'd have to know about it. The clientele would be friends and family. And me, I think I actually found this resturant through looking at open day/potential enrolment.

A training resturant for students, the only other one of its kind is homesglen gw, opposite the wave pool, a bit out of the way from public transport. 623 st kilda/gw bus from gw/mtw.

There's other student services out there like dental, hair and beauty, physio and all the likes. Student training schools. Things is they're cheap but only open till 4pm and not open on weekends. But if you can do check them out. 




Life's simply pleasures include soft white bread, oh so fluffy!




The Menu - It does change, but can be found online.




Cured ocean trout, lemon and dill jelly, apple and celeriac remoulade*, smoked yogurt. 

*Rémoulade is a condiment invented in France that is usually aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish.




Braised beef short rib, potato cream, shallot salad, port sauce




Chestnut flour gnocchi, wild mushrooms, truffle veloute, chestnut chips, pecorino





Sirlion steak, caramelized onion puree, watercress and peppercorn butter, hand cut chips. 


We ordered medium though it was more like medium raw. The caramelized onion and peppercorn jus was beautiful while the chips were a bit weird, traditionally pan fried so not crispy as preferred.



Baked chocolate brownie, caramelized banana, macadamia ice cream

A chewy brownie with delicious nutty ice cream and awesome caramelized banana (the best way to have banana other than deep fried).



Coconut rice pudding, textures of basil, pineapple and mango

The professor had the rice pudding which reminds of risotto XD I'm really not sure about rice in desserts unless you turn it into mush perhaps. I prefer rice in savory dishes.


Service was excellent!




Have you dined at Angliss?

Sugo Italian @ Malvern Central

Tuesday 21st March

Opposite Malvern Central is Sugo Italian, with 'Sugo' meaning the basic tomato sauce in pasta. Lured by a Liven deal we found ourselves here for an early pre-show dinner on a Tuesday Night. Spoiler - The pizza was much better than the movie!

With seats on the veranda (smoking), side and lovely air con inside! For it was a summer's day we secured a seat for one by the door I had a great view of the lantern lit part of the restaurant towards the back. Skylights added glossiness to the tables. 

It's an area full of strips of restaurants, hair dressers and the likes. Towards town hall is two burger places and froyo where the younger people hang out. Here it's mainly parents dinning with a couple kids. The place was much nicer than I'd expected, just going by the name I expected something like pizza hut with booths. 


Chargrilled seafood with red onion, oven roasted 
tomato, lemon and rocket $16 (Normally $24)

We ordered the seafood much to Andy's dismay, the most pricey pizza, hence best value - but only if you like pizza.

A thin but doughy base with crispy but not too crispy crust. Chucks of salmon, prawns and mussels scattered generously with cherry tomatoes and red onion. There wasn't lemon though which would have taken it up to the next level.

Lots of stringy mozzarella! Heavy on toppings without a cardboard like base, use the fork to support the front/nose of the slice.

Serves 1 boy or 2 of me, with a side salad. I eat everything, but just a tiny bit of everything.



By 6.45 the place was almost full! The crowd was 30 plus with the exception of one family.

Service was very friendly though I think she was new as she didn't know the pizza offer
I love being told the daily specials :P

A great place for any occasion from dinner for one to the family or a date. The atmosphere was nice and I've never been to a place that felt like this one, in two words: Fancy Sofia.



On Mondays and Tuesdays pizzas are $16 (normally they range from $17 margarita to $24 seafood) there's happy hour drink offers to accompany the pizzas.

$16 for a gourmet/non chain seafood pizza served on a cheeseboard is a pretty good deal especially on the veranda with fairy lights. Minus potential smokers. I feel like they've ruined outdoor dinning. But there's the great indoors!


Will we return? Sure, if we're after pizza and in the area.



Sugo Menu, Reviews, Photos, Location and Info - Zomato

The Second Last Show at Stills Gallery - Glenn Sloggett and Jane Brown.

Yes you read that right; this wonderful exhibition of photography by Glenn Sloggett and Jane Brown is the second to last show at Stills which is to close at the end of June! You can read all about that and the future of the gallery space - photography please!! - here on Stills about page.

Down in the dumps by Glenn Sloggett and Sporting Country by Jane Brown are two complimentary shows, Glenn working with suburban ironies and oddities that only a truly quirky eye can deliver. Both are shooting film however Jane leaves the city altogether and with only black and white film loaded into her camera. Jane's images are those of rural Australian sporting places and the typical Australian-ness of those places. The moment I saw the small scale prints I knew immediately I was looking at superb hand made, wet bench prints on fibre based paper; and they literally sing! If you are part of the younger set shooting film for the first time I cannot recommend seeing this show and these prints enough. Stunning images and printed by Jane herself. Rumour is there will be a large group show to close out the space so keep your eyes and ears open for that. in the mean time, check out this show!
Opening night portrait of Glenn Sloggett with his black balloons he was handing out to select patrons at his show, Down in the dumps, Stills Gallery, Sydney, Australia.
Opening night, Glenn Sloggett with his black balloons he was handing out to select patrons at the show.
Art patrons with black balloons survey Jane Browns photographic series, Sporting Country.
Mother and daughter, opening night at Stills Gallery. Photographed by Kent Johnson for Street Fashion Sydney.
A child with a black balloon at Jane Brown's, Sporting Country show, Stills Gallery.
Portrait of Jane Brown, opening night of, Sporting Country at Stills Gallery.
Portrait of Jane Brown, opening night of, Sporting Country at Stills Gallery.
While you can view most of the work online; if you are in Sydney go see the real prints; its a whole different world of experience!

Stills Gallery, MAR 8 - APR 8 2017
Jane Brown, Sporting Country.
Glenn Sloggett, Down in the dumps.

Telling Stories in Pictures all over Sydney..
Kent Johnson, Sydney, Australia.
0433 796 863

Fresh Spice @ Masala Theory in Surry Hills, Sydney.

When my inbox recently received a press release about a new Indian restaurant in Surry Hills that was bowling diners over with its innovative take on Indian cuisine. Well it grabbed my attention right away as I love Indian food! However I am not one to recirculate press releases, so I offered to head on down and give Masala Theory a try, and blog a post if the food turned out as great as it sounded. Well you already know it clearly went well; read on for details of our Masala Theory (MT) taste experience below.
Beetroot Poriyal on the front veranda at Masala Theory, Surry Hills, Beetroot, mustard seeds, chillies, lentils, coconut. Photographed by Kent Johnson for Street Fashion Sydney.
After being welcomed and seated by restaurant manager Vittal Iyer, Vivienne and I kicked off with two of the new-twist house specialities from the drinks menu, Viv went for a Lavender Lassi and I opted for the 'Bubblegum' flavour - as much out of curiosity as anything else. We were both rewarded by our choices. The bubblegum being more like a mild strawberry with vanilla hints was quite to my liking and not too sweet. My taste of the Lavender lassie confirmed my own choice as I found the flavour a little too botanical for my liking, though Viv clearly enjoyed it.
Vivienne relaxes with a Lavender Lassi at Masala Theory, Surry Hills, . Photographed by Kent Johnson for Street Fashion Sydney.
We started with a main, the Chef ’s special Salli Botti, a goat curry with black cardamom, cinnamon;
an onion and tomato gravy with match-stick potatoes. Vittal explained to us that many of the dishes are based on favourite Parsi recipes familiar to himself, MT founder Yashpal Erda and chef Rushabh Rupani. The Salli Botti is a rich sauce, fresh fragrant spice, plenty of tender fall-apart goat meat complex flavour and a slow building heat. Blowing your head off with heat is not something that will happen to you at Masala Theory. There is heat here, but the real name of the game is the complex flavours you would expect from Indian curries with an accent on fresh spices and the use of micro herbs to enhance the overall taste experience - which, next up -  the Beetroot Poriyal absolutely nailed in one.
Salli Botti with Cheese Chilli Coriander Naan at Masala Theory. Chef ’s special goat curry, black cardamom, cinnamon, onion and tomato gravy, match-stick potatoes. Photographed by Kent Johnson for Street Fashion Sydney.
Plating a serve of Salli Botti with Cheese Chilli Coriander Naan at Masala Theory. Chef ’s special goat curry, black cardamom, cinnamon, onion and tomato gravy, match-stick potatoes. Photographed by Kent Johnson for Street Fashion Sydney.
Detail of Beetroot Poriyal; Beetroot, mustard seeds, chillies, lentils, coconut at Masala Theory, Surry Hills. Photographed by Kent Johnson for Street Fashion Sydney.
Beetroot Poriyal, beetroot, mustard seeds, chillies, lentils, coconut and wow! This dish is a fresh taste sensation and not like any small salad I have ever had. The Mustard seeds and Lentils are pan fried and the flavours infuse the dish; but a word of warning, these elements are quite hard and I suspect could be a dental issue for some. I skipped most of the lentils myself & quizzed Vittal about their hardness which he assured me is as it should be and as it is eaten in India. Perhaps a version with a dusting of pulverised lentils and mustard seeds might be nice for those of us with less than fabulous teeth! But what great taste, not to be missed. Next was the Eggplant Bharta, Smoked eggplant mashed with onion, tomatoes chillies and spices. When I was thinking the flavours could not get any better along comes this tandoori oven cooked smoked eggplant dish, and two competing, conflicting(?) thoughts kept pushing themselves into my mind, smokey and fresh! And fresh the spice flavours were which I suspect reinforced the smokiness of eggplant, well accompanied by a garlic naan. And then desert!
Beetroot Poriyal, Eggplant Bharta, Garlic Naan; at Masala Theory, Surry Hills, . Photographed by Kent Johnson for Street Fashion Sydney.
Eggplant Bharta resting on garlic Naan; Smoked eggplant mashed with onion, tomatoes chillies and spices at Masala Theory, Surry Hills, . Photographed by Kent Johnson for Street Fashion Sydney.
Just when I thought it really couldn't get any better out comes this absolutely delicious, amazing, gob smackingly moreish iced desert. The Paan Kulfi, and the menu description "Creamy Indian ice cream, flavoured with betel nut leaves" does not even begin to hint at what you are in for. Both Vivienne and I were quite literally gob smacked. If you think you have tried all the icy deserts, even if you are not hot for Indian food - no pun intended - I can certainly recommend dropping in for the Paan Kulfi desert; and you can leave your thank-yous in the comments below.

One final note, the interior of Masala Theory is super funky, retro Indian chic; and if I had taken my tripod along I would have supplied you with some shots. Great food and a great atmosphere; congratulations and thank you Masala theory. If you love Indian food or ice cream!!! definitely give them a try, details below.
Manager Vittal Iyer at Masala Theory, Surry Hills. Photographed by Kent Johnson for Street Fashion Sydney.
Masala Theory's  Vittal Iyer at Masala Theory, Surry Hills, Sydney, Australia. 
Masala Theory
 545 Crown Street, Surry Hills, NSW 2010 +61 2 9699 9444
Tuesday-Thursday, Sunday 12noon-3pm & 6pm-10pm
 Friday-Saturday 12noon-3pm & 6pm-10:30pm Monday Closed
www.masalatheory.com/

Lavender Lassi $7.00
Cheese Chilli Coriander Naan $5.00
Garlic Naan $4.00
Salli Botti $26.90
Beetroot Poriyal $5.90
Eggplant Bharta $20.90
Paan Kulfi $12.90

Full disclosure, Street Fashion Sydney was a guest of Masala Theory and did not pay for this meal and was not paid for this review. All views expressed are my own.

Telling Stories in Pictures all over Sydney..

Kent Johnson, Sydney, Australia.
0433 796 863


Sunday Bake - Matt Preston's Flourless [2 Ingrdients]-ish Nutella {Pie} Cake

Where do you see yourself in five years? Going to the market in the morning, dropping off the stuff in the kitchen, popping a roast in the oven, going to church and back for lunch with the family, if we're not doing a bring-a-plate to share lunch at church that week. But does a roast really take that long? Aren't you meant to not use the oven without keeping a close eye on it? 



All questions for the future. For now we've offered to bring cake for dessert. Something easy that you can make the night before, while catching up on the blog. And so we came across Matt Preston's Flourless Nutella Cake! With more than 9.5k reviews and only two ingredients, it's something I've been meaning to try for a while, since I've had the same jar of Nutella for two years XD I might be a sugar addict but I never eat from the jar or lick the spoon.

All you need is 4 eggs, Nutella and an oven! Best to make it before bed so it can chill in the fridge overnight, or at least 4 hours before serving. We went for overnight, as I can't leave it alone, and don't trust my house mates to either (I know who ate my highly medicated tom yum soup guys!)  



Whip up the eggs, yes the whole egg (minus the shell) even the yolks. 
Give it 12 minutes. Preheat the oven to 200 degrees.




Microwave the Nutella, 10 seconds at a time, stir till melted. It's important that you don't prep the Nutella till the eggs are ready. Why? Because the Nutella will start to firm up again. Also it will look like it has seized - that's normal.



In a second bowl combine Nutella and 1/3 (a third) of the eggs. You don't have to be gentle with the first batch, but with the second and third fold it into the mixture with a dessert spoon.




Gently pour into a 20cm springform tin lined with baking paper. 
Place that on a tray. Bake for 20 minutes at 160 degrees.




Remove from oven. Let it cool on the bench, then moved it into the fridge overnight.




Here's what it looks like chilled the next day.




While you can serve it as is, half the fun is decorating the cake!



As it was summer and strawberries were in season we decorated the cake with strawberries and cream. I'd expected it to be rich, hence the fruit and cream to cut through what I thought would be a dense and rich cake - but I couldn't be more wrong!



Washed, hulled and halved strawberries provided a serving guide, well cutting guide. Do you want one strawberry or two? Serves 8-16 people, or less, but at least 6 I'd say. - And as an American our serving sizes are generous. 

The strawberries also works as a boarder for the cream, whipped till soft peaks form with two dessert spoons of sifted icing sugar (sifting optional, just make sure there are no lumps).



A two strawberry slice, the first time I made it I accidentally took a nap so the eggs deflated and were twice whipped. As a result the cake didn't rise as high, but tastes the same fudgy but not rich, just like a chocolate tart minus the crust! Therefore the name of the recipe "Matt Preston's Flourless [2 Ingrdients]-ish Nutella {Pie} Cake"! Two ingredients before it's decorated, here you see: Eggs, Nutella, powdered/icing sugar, strawberries and cream. 




Quick (if you don't chill it), easy and cheap it's a crowd pleaser! 

Flourless it's also gluten free for your celiac/glutard (2) friends! Though I wouldn't have any glutard friends. XD No I'm not making this dairy free, don't ask things like that. I'm American, the basis of our cooking is sugar and butter, replace sugar for cream in savory foods.


Here's the recipe, copy and paste from Cookaroo, with a few edits. 

Matt Preston's Flourless [2 Ingrdients]-ish Nutella {Pie} Cake
Serves 6+

4 Eggs (use large eggs, or 4 small eggs + 1 more egg white)
250g Chocolate hazelnut spread (Nutella is the most popular here)

Utensils
- Two large bowls
- Microwave jug
- Springform pan + oven tray
- Electric whisk/beaters

  1. Preheat the oven to 200 degrees centigrade, fan forced setting. Line a 20cm springform tin with baking/grease-proof paper. If it doesn't stick to the tin, use the stick of butter as a glue stick.
  2. In a large bowl break all four eggs and whisk with a hand-mixer. You want the eggs to become completely pale and frothy and quadruple in size which will take about 10 - 15 minutes of constant whisking. You can add vanilla extract if you like.
  3. Meanwhile in a microwave jug, microwave 250 grams of chocolate hazelnut spread (half my 500g jar), 10 seconds at a time. - Do not do this till the eggs are ready. Why? Find the picture on this note above.
  4. Add a third of the frothy eggs into the Nutella and stir until completely incorporated.
  5. Fold in the rest of the eggs very carefully so that you don't completely loose the air. Use a dessert spoon, fold, fold fold.
  6. Gently pour it into your springform tin, placed on a tray (otherwise have fun taking it out later), reduce heat to 160 degrees and bake for 20 minutes.
  7. Remove and cool completely. Refrigerator for at least four hours before serving.
To Decorate 
- Fresh Cream
- Strawberries/Raspberries
- Powdered/Icing Sugar



Questions & Answers

How sweet is it? Not anywhere as sweet as I thought! My asian friend approves.

What's the texture like? Bouncy like thick custardy jello/firm. Pudding?? Pie filling!

Do you need the eggs to be room temperature? No, it doesn't make a difference.

Do I really need to serve it chilled? No, but it won't be the same. Also you can't have the cream on top, because the heat will melt it into a puddle.

How much strawberries and cream did you use? Less than a punnet for strawberries. Cream? Not sure, I whipped it all up and mixed the remaining strawberries and cream that weren't used for the cake, to be served with ice cream.



Let me know what your thoughts are if you do make this cake! Have you experimented with other cakes that use only a handful of ingredients? Let us know in the comments below. 

Join us next time for our three ingredient cheesecake!

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