7-Eleven dollar day – 23rd of September ( don’t miss out)

 

For store locations click here Store Locations

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Thanks to 7-Eleven a Dollar day, our cabinet has now filled with junks food and have to remember to watch our head when opening it because it will just fell out uncontrollably. Although the website says maximum 8 items per customer but as you can see in the pic we bought more than that and nobody questioned.

the rumours are indeed true, $1 day is back this Thursday (AGAIN !) the 23rd of September only at 7-Eleven. The following items will be available for $1 for the entire day:

– Monster 500ml energy cans
– Nestlé Medium bars
– Twisties, Burger Rings & Cheetos 90g
– Nestlé Drumstick Ice-creams
– munch Cheese & Vegemite scrolls
– Four ‘N’ Twenty Snack Sausage Rolls
– Donuts
– Golden Circle LOL! Juice
– Berocca Twist ‘n’ Go
– V Isokinetic (NSW only)

 

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7-Eleven dollar day – 23rd of September ( don’t miss out)

 

For store locations click here Store Locations

IMG_0961

IMG_0983

DSC00696

Thanks to 7-Eleven a Dollar day, our cabinet has now filled with junks food and have to remember to watch our head when opening it because it will just fell out uncontrollably. Although the website says maximum 8 items per customer but as you can see in the pic we bought more than that and nobody questioned.

the rumours are indeed true, $1 day is back this Thursday (AGAIN !) the 23rd of September only at 7-Eleven. The following items will be available for $1 for the entire day:

– Monster 500ml energy cans
– Nestlé Medium bars
– Twisties, Burger Rings & Cheetos 90g
– Nestlé Drumstick Ice-creams
– munch Cheese & Vegemite scrolls
– Four ‘N’ Twenty Snack Sausage Rolls
– Donuts
– Golden Circle LOL! Juice
– Berocca Twist ‘n’ Go
– V Isokinetic (NSW only)

 

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Golden Century, Sydney China Town

www.goldencentury.com.au
 

Ratings
Food: 7/10
Atmosphere: 5/10
Service: 7/10
Value: 7/10

Average Price
Entrée: $15 – $20
Main: $20 – $30, seafood over $100
Dessert: $2 – $5
Degustation: Banquet menu available from $38 to $60 p/p
Corkage: $5 p/p
Cakeage: Free

Others
Ease of finding a car park: Extremely Hard
Ease of finding the restaurant: Easy
Brightness of restaurant: Bright
Noise Level: Noisy
Waiting time for foods: 15 mins – 20 mins
Booking time require: 1 – 2 days
Child friendly/High Chair: Yes

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Every winter I will always go to Golden Century at least once, simply because of the seasonal menu – lamb brisket hot pot. Lamb brisket hot pot is a traditional Cantonese food which a lot of us will eat during winter time. Lamb not only is high in protein, it can also promote blood circulation and helps strengthen capacity to keep out of the cold. Another thing I love there is the Pipi, it is prepared fresh and cooked to order.

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Complimentary pork and vegetables soup

This place is always packed, maybe because of the number of awards they have received in the past and it is listed on a lot of tourist guides. When you walk in it is almost like a multi-cultural day based on the different nationalities of people you see there.

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XO Sauce pipi, $65/kg

Pipi is one of my favourite seafood, it is tasty and pair well with XO sauce. The Pipi in Golden century are very fresh, medium sized and well clean, I did not taste any sands in it. Some of the background information for the non-Chinese readers, XO sauce is a popular Asian seasoning made with chillies and dried scallop, shrimp, onion and garlic.

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Lamb Brisket hot pot, $39.80

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The Lamb hot pot came with a plate of veges and a gas device, so from start to finish your meal is still boiling hot. I guess they adopted this idea from Chinese steam boat. The lamb were juicy and full of flavour, the soup base are full of lamb flavour which further lifted the sweetness of the meat. The green is not the normal bok choy or choy sum, it is call the Shingiku or Tang Ho which is commonly used in Korean style hot pot as well.

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Complimentary sponge cake and egg cracker

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Complimentary orange

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Complimentary sweet red bean soup

The service was impeccable, waitress are very attentive and even helped to cook our veges. After our main meals, we were absolutely stuffed, I was struggled to finish off the complimentary sweets and fruits.

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very complimentary wine list, the most expensive wine I spotted was over $20,000

Conclusion: Golden Century is located in the prime location of China town, make sure you book in advance because this place is popular. Don’t expect great service or ambience because these are not the things Golden century focus on. I recommend going in a group to make most of the fresh seafood and to try a vast variety of dishes.

 

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come again blue

Address:

393-399 Sussex St, Sydney  
opening hrs: Mon – Sun: 12:00 to 04:00 
Ph:+612-9212-3901
Web: www.goldencentury.com.au

Getting There:

Parking: Kent St or Pitt St
By Train: Central or Townhall 
By Bus:

Takeru

Map picture

Golden Century Seafood on Urbanspoon

Eggless homemade ice-cream (no ice-cream maker require)

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Craving some homemade ice cream at this very instant? The below no cook ice cream recipe is the perfect solution. It is easy, require less than 5 ingredients, all you really need is an electric mixer and a freezer! The basic vanilla ice cream only require 3 ingredients  (we were just not satisfy with ordinary and added crumble walnuts), after the first attempt we have altered the recipe to include green tea matcha powder, although the result was little but icy but the flavour was awesome, just like those in a Japanese restaurant. Recipe adapted from Chocolate Suze.

Ingredients: (Vanilla and crumble walnuts)

600ml of thickened cream     
300ml can of condensed milk  
1/2 cup “Lucky” brand crumble walnuts     
1 teaspoon of vanilla extract
 
 

Directions:

1) Beat the cream until soft peak form, turn the speed on approx low to medium and beat for about 10 mins, do not over beat or it will turn into whipped cream. The texture should be something like a chocolate fondant mixture.

2) Slowly stir in the condensed milk and vanilla extract with a spoon, mix until they are just combined. 

3) Add in the crumble walnuts and mix until evenly spread everywhere.

4) Pour mixture into an ice cream container and freeze for 12 hours.

Ingredients: (Green Tea)

600ml of thickened cream     
300ml can of condensed milk  
   
1 teaspoon of vanilla extract
3 teaspoon of matcha powder (green tea powder)  

 

Directions:

1) Take about 3 tablespoons of thicken cream and put in a separate bowl, heat in a microwave for about 30 sec until it is hot enough to melt the matcha powder, add the matcha powder in and mix until it melts in.

2) Beat the rest of the cream until soft peak form, turn the speed on approx low to medium and beat for about 10 mins, do not over beat or it will turn into whipped cream. The texture should be something like a chocolate fondant mixture.

3) Add the 3 tablespoons matcha powder mixture into the already mixed cream mixture and further beat for 20 seconds or so. Slowly stir in the condensed milk and vanilla extract with a spoon, mix until they are just combined.

4) Pour mixture into an ice cream container and freeze for 12 hours.

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Turn on the mixer and beat like crazy

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don’t attempt to try this by bare hand because it takes forever

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Stir in condensed milk and mix well with a wooden spoon

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Woohoo !

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Woohoo x 2 ~

Shepherd’s pie (Beef Version)

 

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Alright, Shepherd’s pie one of my favourite thing to eat, there is no tips in making this because it is so easy, as long as you got the ingredient and amount right then you’ll be fine. I have been searching around the internet for a yummy shepherd’s pie and here we found one, as usual we never follow the recipe and substitute the classic lamb mince to beef mince. This recipe is not hard but requires million of steps and someone with a good multi-tasking skill. BTW, JC was the chef this time.

Ingredients:

1 tsp olive oil     
500g mince beef  
2 celery sticks, trimmed, finely chopped 
1 onion, finely diced    
1 carrot, peeled, finely chopped 
1/2 cup frozen peas, washed and drained  
2 tbsp plain flour     
1 tbsp tomato paste 
1 dried bay leaf 
1 tbsp Worcestershire sauce 
500 ml pack Campbell’s real Stock – Beef  
4 tsp tomato paste
Salt & freshly ground black pepper
4 (about 200g each) desiree potatoes, peeled, chopped
40g butter
125ml (1/2 cup) milk
Melted Butter, to brush

 

Directions:

1) Heat oil in a large saucepan over medium-high heat. Add onion, peas, carrot and celery and cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.

2) Add flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.

3) Meanwhile: Cook potato in saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.

4) Preheat oven to 200 C. Spoon beef mixture into a 2L capacity ovenproof baking tray/dish. Top with mashed potato and use a fork to spread over beef mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately.

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Group photo of all the ingredients…

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Cook the lamb, peas, carrot, celery and onion until soften.

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Add the rest of the ingredients and simmer for about 30 mins.

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Multi-tasking time : cook the potatoes, when your potatoes are cooked through, drain them.

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Mix the butter and milk in with a spoon until it’s well blended. Season with salt and pepper to taste.

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Assemble the pie by pouring the beef mixture on the bottom.

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Then the mash potato…

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Bake for 20 mins.

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Enjoy !

Shepherd’s pie (Beef Version)

 

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Alright, Shepherd’s pie one of my favourite thing to eat, there is no tips in making this because it is so easy, as long as you got the ingredient and amount right then you’ll be fine. I have been searching around the internet for a yummy shepherd’s pie and here we found one, as usual we never follow the recipe and substitute the classic lamb mince to beef mince. This recipe is not hard but requires million of steps and someone with a good multi-tasking skill. BTW, JC was the chef this time.

Ingredients:

1 tsp olive oil     
500g mince beef  
2 celery sticks, trimmed, finely chopped 
1 onion, finely diced    
1 carrot, peeled, finely chopped 
1/2 cup frozen peas, washed and drained  
2 tbsp plain flour     
1 tbsp tomato paste 
1 dried bay leaf 
1 tbsp Worcestershire sauce 
500 ml pack Campbell’s real Stock – Beef  
4 tsp tomato paste
Salt & freshly ground black pepper
4 (about 200g each) desiree potatoes, peeled, chopped
40g butter
125ml (1/2 cup) milk
Melted Butter, to brush

 

Directions:

1) Heat oil in a large saucepan over medium-high heat. Add onion, peas, carrot and celery and cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.

2) Add flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.

3) Meanwhile: Cook potato in saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.

4) Preheat oven to 200 C. Spoon beef mixture into a 2L capacity ovenproof baking tray/dish. Top with mashed potato and use a fork to spread over beef mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately.

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Group photo of all the ingredients…

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Cook the lamb, peas, carrot, celery and onion until soften.

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Add the rest of the ingredients and simmer for about 30 mins.

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Multi-tasking time : cook the potatoes, when your potatoes are cooked through, drain them.

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Mix the butter and milk in with a spoon until it’s well blended. Season with salt and pepper to taste.

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Assemble the pie by pouring the beef mixture on the bottom.

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Then the mash potato…

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Bake for 20 mins.

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Enjoy !

Crust Pizza, Concord

Click here for all locations Store Locations

www.crust.com.au

Ratings
Food: 8/10
Atmosphere: 8/10
Service: 8/10
Value: 8/10

Average Price
Entrée: $6 – $10
Main: $12 – $25
Dessert: $4 – $5
Degustation: N/A
Corkage: N/A
Cakeage: N/A

Others
Ease of finding a car park: Easy
Ease of finding the restaurant: Easy
Brightness of restaurant: Bright
Noise Level: Noisy
Waiting time for foods: 10 mins – 15 mins
Booking time require: N/A
Child friendly/High Chair: No

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They even have ice-cream and tiramisu for sell

Crust Gourmet Pizza has its first store open in ACT now it has expand to everywhere in Sydney, I had a look at the store locations and I was amazed how fast this pizza franchise has expanded. On a Friday or Saturday night, you don’t feel like cooking but doesn’t want to go out either. Ordering pizza would be the best option. But thinking Pizza hut and Domino are too oily? Give Crust a try! It is a truly amazing take away pizza shop, their menu has a variety of meat, seafood and vegetarian options and waiting time is only about 10 mins even if you didn’t order it over the internet or phone.

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Meat Deluxe – Smoked Ham, Pepperoni, Italian Sausage, Chicken Breast Fillets, Ground Beef & Bacon, on a BBQ base, M $16, L $20

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We made use of the entertainment voucher (as always) to get a buy 1 get 1 free deal. I choose a meat deluxe while JC went for the seafood one. The pizza base is exactly like the name of the shop – Crust, amazingly light and thin. The meat Deluxe was well balanced with the toppings and BBQ sauce. The box was not oily (usually if we order a meat pizza from Pizza hut or Domino’s you can see the yucky oil underneath) one extra score for that!

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Seafood – Marinated Tiger Prawns, Scallops, Mussels, Sundried Tomatoes, Bocconcini, garnished with Fresh Herbs & a wedge of Lemon, M $17, L $21

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The Seafood pizza was really nice, interesting without being weird. They gave you fresh tiger prawns rather than frozen marinara mix from elsewhere. There were also generous amount of mussels and scallops on top which are cook perfectly and still tender in the middle. Inside the box, they also given us a lemon wedge, hmm that’s very thoughtful of them.

Conclusion: One of the best take away pizza I’ve ever tried, Flavoursome with generous toppings. Variety of the menu beats Pizza Hut & Domino’s. Highly recommended.

 

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come again b&w

Address:

177 Concord Road, Concord  
opening hrs: Mon – Sun: 17:00 to 22:30 
Ph:+612-9765-9888
Web: www.crust.com.au

Getting There:

Parking: Concord Rd or Waratah St
By Train: North Strathfield
By Bus:

concord 

Map picture

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