My Sydney Feast~> Maggie Beer Products

She is one of Australia’s most respected culinary icons, Maggie beer has produced 6 cookbooks and has her television show ‘The cook and the chef’ which finished airing late last year. She describes the show as a big part of her life and felt bittersweet to wrap the show up. Her style of cooking is described as regional and it respects the region’s produce and the tradition of Barossa Valley. Maggie has her own brand of products which range from pastes, jams, pates, preserves, stocks, sauces through to Icecreams and soups.

I have three favourite products that i would like to introduce and a simple recipe that goes with it, one of which is Maggie’s recipe.

Burnt Fig Jam

This is a favourite from Maggie’s childhood. Her mother always burnt fig jam, not by design but because she always seemed to be distracted at the crucial moment! It was quite an exercise to replicate that very particular flavor in commercial quantities, but we’ve done it and the result is the thickest, fruitiest jam you can buy. We simple reduce the figs with no water at all, then add sugar and cook the lot until ‘burnt’ to perfection before sharpening the jam with a little lemon juice.

Multigrain toast with Maggie’s burnt fig jam, fresh figs and honey. Keep Reading


My Sydney Feast ~> Quay Restaurant

“Any favourite restaurants in Sydney?” I asked. ” If I’m looking for somewhere serious to eat and I’m taking people out for a celebration, probably go to Quay restaurant.” replied Sean Connolly of Astral/Sean’s Kitchen. I am not having a celebration however I am looking for somewhere serious to eat! Sean is an amazing chef and his advices are never wrong when it comes to food. Quay has been awarded three chef hats, restaurant of the year and this year Quay has gone up 19  places on the top 50 world’s best restaurants list making it the top 27th best restaurants in the world from top 46th last year which is a massive achievement I would say. so Congratulations Peter!

Peter Gilmore took control of the kitchens behind Quay since August 2001, with driven passion to provide balance of textures and harmony of flavors in his dishes. Located near the Opera house house in Sydney’s beautiful circular quay, it is the view as well as the food that will delight your dining experience.

I and my friends arrived in Quay for lunch and was quickly seated at a beautiful spot where we could see the opera house, Lucky us! We browsed the menu which took us almost 10 minutes to do so, menu was gorgeous with different variety of choices and mouth-watering selection of desserts!


Yellowfin tuna sashimi with sour cream and tapioca

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