Mr. Truffle

I just came home from a wonderful wonderful chocolate experience. Just off Smith street. A quaint neighborhood in Fitzroy where the ambiance is a little hip, very casual and laid back.

“Monsieur Truffe.” when you walk past the clinking bead curtain, you will be greeted with the aroma of warm chocolate. A shop with a very rustic and homey atmosphere. The flooring is plain unpolished cement. The walls painted with a blush of moss green. Shelves of rustic old dark wood fixed on the walls. Chocolate creations lined up for your selection. Further up you will see a guy wearing a green cap, casual shirt on with jeans and an apron right up front the counter. He is the Chef, the artist behind it all. He will give you greetings and welcome you with a warm smile. Look to your right and you will see an array of hand made chocolates on the glass display. You can try some samples of his new truffle creations before finally deciding. Take your pick from among the selection of Venezuelan, Ecuador or Bolivian chocolates. Each one when tasted carefully has its own flavor and aroma. Pair it with a good cup of coffee. Flat white, cappuccino or espresso perhaps? Or for real chocoholics, there's always a cup of warm bittersweet hot chocolate waiting for your call.

Take a seat on one of his wooden tables then he would come over to serve you , chat with you for a while and share a few things about his passion. A very inspiring chef, and one who did it impressively well.

The Art of Unlearning.

From our very first step in school at right about the age of 5 up to the first day of classes in a University as froshies, to perhaps for others the first time we put on a chef's jacket in culinary school, we learn everything for the very first time. We start off by not knowing anything then we absorb information, techniques and styles. just like a dry fresh sponge, soaked in a bucket of water. We simply absorb everything. It is easy. As years go by, we get used to habits and to certain techniques that worked for us. May or may not be the best way to do things, but it did work for a while. Then we reach a point when everything seems to be on a plateau. Everything seems to be fine.... just fine. Everything seems to be okey... simply okey. Somehow, there's a voice inside yearning for something more, Something.... great.

Then we start looking for new frontiers. A little bit more challenge perhaps? The search goes on until opportunities knock on our doors. Do we go for it or not? Do we leave behind what we have so painstakingly built and start fresh? We just have to decide...just make a choice. Then, we push ourselves a little bit harder until we reach a new world.

Then it all starts... Learning the second time around. Just like the sponge that has been soaked in water, the old liquid must be squeezed out, squeezed out a little harder to be able to grasp on fresh juices. Old habits that may or may not be the best taken out of our system for a while, to try on new techniques, that may be even better then before. An open mind and a willingness to learn coupled with a humble heart to accept mistakes, make it up and learn. Its not easy. At this point most have already taken on roots and built habits. Most have built confidence as well. A part of it will however have to be broken down, but yes it will be refurbished. Soon a brand new person will come, even a better one than before.

Day Off.

Today is just a lazy day. Nothing planned ahead. I guess just gym at the end of the day as usual. The previous week was pretty good. Finding my feet in the kitchen. Before I went off from work yesterday, My Boss shouted... "Who made the lemon tarts today?" my co-chefs answered-- Elaine. He looked at me then congratulated me and said. "Elaine, it was perfect!". :) Hmmmm... That was a nice way to end the week :) The lemon tart, as simple as it is, is a bit tricky to do and one of the items on the dessert menu that gets picked on by the chefs in the resto most of the time. The crust should never be soggy. Nicely browned and crisp. It should not have any traces of custard leaking anywhere or you will end up with burnt scramble eggs on the sides. Of course, the top should be smooth, bubble-free and mind you, no cracks nor puffing on the edges. It should be firm and set all the way through, but not curdling whatsoever. It should have the right sweetness and just the right tang to it. Lemon zest gives it that wonderful citrusy scent. It should be strained off before baking though. Just so you have a smooth melt in your mouth custard filling.

Woke up to a nice cool breeze in the morning. Had my breakfast of sourdough bread with my St. Agur and Australian parmesan coupled with a few slices of fresh peach and roasted nuts. Australian parmesan has a milkier taste than the more popular Italian reggiano. At first taste, I thought, hmmmm.... quite different from the Italian ones, liked the original better. After a few munches of the cheese, it grows on you and soon, I found myself sprinkling it on salad, pastas and just munching slices of the cheese after work. Hmmmm.... think I'm kinda starting to like it.

Took a nice warm shower. A loooooong shower. :) One of the simple activites I enjoy doing during my free time. I got a soap from lush. They call it "snowcake" it says-- "smells like christmas cookies". Hahahaha. That would be cinnamon, nutmeg, ginger and a little bit of clove. Its just lightly scented, good thing I didn't smell like a gingerbread man after shower. The bathroom smelled nicely after though. I rubbed on intensive lotion (it is a must here. very low humidity plus the cold harsh wind, it will definitely give me cracked dry skin without it) Then I used Burt's Bees almond milk for my hands.



Have been looking for an intensive hand lotion for my over worked hands. This is quite okey. I like it better than its counterpart from Body Shop which is the Almond Hand and Nail Cream .



Body Shop's is nicely scented though not that intensive. I guess for normal people that would work, but for me, it just doesn't. I also tried using Neutrogena Hand and Nail Cream Norweigean Formula. Its a pretty generic hand cream. Does work, yes, but it feels like putting on petroleum jelly. Very neutral scent as well. Its okey but not something that I would really rave about. Burt's Bees is made from 99% natural almond oil and beeswax. It feels like butter at the start though the skin does quickly absorb it. I love how it smells so that's definitely a plus. I have not used it long enough to be able to rate it fairly, but so far, so good, kinda liking it.

Will be searing the steak and mushrooms in a while for lunch. Then off to shop I guess. We'll see. :)

One of My Favorite Places

If there is one place I can recommend to food lovers as a must-visit here in Melbourne, It would be Victoria Market. I'd give it a big WOW! with two thumbs up!! Fresh, good quality and clean. The selections are endless! You can start off at the seafood section. Atlantic Tasmanian Salmon (bought a few slices of course!), shrimps, crabs, scallops, and of course, Oysters! Coffinbay! Yummm! -All FRESH! (not frozen). Nicely arranged on beds of ice or on glass displays. Then followed by the meat section.Lamb chops, veal, all types and cuts of beef (hmmm think about having porterhouse steak for dinner). Then there's a doorway going towards the deli area. I love it here! You can get pastrami, ham, salami, prociutto, sausages. There are also stalls where they sell olives, some European in origin, and some Greek. I got myself marinated kalamata olives and marinated semi dried tomatoes I love them. having it with the Sourdough Ciabatta that I got from the boulangerie! Artisan bread, needless to say, is one of my favorite things. It wouldn't be complete of course with out Cheese! Different kinds of cheeses from all over the world as well as those locally made fill the stall displays of a number of cheese vendors. So much cheese variety you wouldn't know what to pick! I got myself a St. Agur. Whew, that was a bit over the budget.... eeek but I promise it is a happy potion ;). For pasta and salad I got parmesan cheese, and tried a creamy havarti. (What's nice about the cheese vendors is that you can just get the quantity you want.). Breakfast wouldn't be complete with out butter of course! Fresh creamy butter sold in the market! Got a little. Then off to the Vegetables and Fruits section. I got a bunch of asparagus spears (yes! these are big, like around 9"! nice to have with my salmon) Took some swiss brown mushrooms for the steak a couple of waxy yellow potatoes and aromatics for cooking. Black cherries are in season. A rare fruit back in the tropics. Now I have almost unlimited supply of these! Hahahaha. Nectarines, peaches, apricots, summer berries +++ are all lined up for your picking. Whew its easy to fill up the shopping bag with all that! A must-visit definitely! ;)

A few shots I managed to get. Don't have much though, I was pretty busy hahahaha.








some fruits I got home. Hmmm nice for summer fruit salad with greek yogurt and a little bit of honey.

Just Settled In

Finally! After about a month and a week of waiting, viewing apartments, sending emails to real estate agents and moving from one hotel to another, I have officially settled in my new pad. Nicely situated at the heart of the city, just about 7 minutes walk to the hotel where I work and around 10 minutes stroll to the shopping district. A space just right for me. :)A little area for cooking, a spacious comfy bed where I can stretch my legs and relax, small dining area plus a desk where I can do my stuff and chat with my family and friends back in Manila. There's tv of course (that I hardly open really...) Most of the free time I have last week after working at the hotel are spent shopping for thingamabobs. Exciting it is to get shop around the city getting the best deals for new dinnersets, silverware, sheets, comforters, pots, pans and the works! It could be quite a bit of work to get these things trying to catch the shops before they close down at 6 or 7:30 max and pulling my shopping trolleys from the store all the way to the apartment (that's how its done here. Practical). The weather helps a lot, the sun shines yet the cool breeze blows gently. Humidity level is low so its a comfortable walk around the city most of the time. Summer it is they say, people in the kitchen rave about the nice "warm" weather. i guess I'm just used to the heat in the Philippines, feels a bit cool here. Third week to date on the job. I'm getting used to the pace already.Tomorrow I get back to the pastry kitchen. Can't wait! :)

Cooking and Baking Demo

I just came back to the hotel from literally, a whole day of talking and cooking! That was a pasta cooking demo in the morning followed by a quick lunch then baking demo in the afternoon Whew! This Culinary Festival is one of the tightest I was ever given.

Dabawenyos are a really enjoyable audience to have. Its just knowing how to break the ice and with just the right encouragement and tone, they are a really interactive mix of people. During the on-stage pasta demo, everybody was eagerly asking questions and answering some cooking trivias I shoot to them. They cheer and they show appreciation with zest and enthusiasm.

The baking demo was a bit more formal and structured. I gave them a lot of technical information, pastry being, yes, an art but an exact science as well. The mix of people who joined the baking demo were the more mature, serious types compared to the younger more energetic crowd of the morning audience. I did some samples on how to decorate cakes, desserts and simple breads, then allowed the group to join and try their hands . I think its always nice to have a little hands-on activity in class, it keeps them attentive and interested.




Today was tiring but I must admit, enjoyed itl. The appreciative dabawenyos naturally came up to me, got a few of their souvenir shots and asked for short messages That’s what’s really nice about them, they are a warm, friendly group of people .The best part of the job is, to be able to inspire young aspiring cooks or even passionate home-bakers to just keep on baking!

Dining Like a Local in Davao

After judging the the artisan bread baking competition today, Mayette from URC sales Davao invited me for lunch. She bought me to Lachi’s. A pretty popular restaurant here. Around 3 people suggested that restaurant to me since I came here. They rave that Lachi’s have good desserts and yummy comfort food. I had the Unforgettable roast pork. Really tender and succulent it was.



Then, Mayette casually asked if I would like to try “sawa”. Hmmm… exotic food. Of all animals, I am most afraid of snakes. Just looking at it sends me shivers and goose bumps. I thought though, this one is cooked. Its dead… I have power over it! So I gave it a yes!
Snake is not actually readily available in the city, though it is a pretty common type of meat that they cook at home. Her husband bought the snake from Carmen Davao del Norte. Here you go… Adobong Sawa!





What can I say? Taste like chicken! Hahahahahahaha. Pretty much a hybrid of chicken and tuna meat actually, a boney version of it. No weird smell, no yucky texture. ☺

To end the snake meal off…I went back to the familiar realm and had sans rival – their best seller. I must admit, I am not easily pleased when it comes to desserts, this one though is well done! Crisp airy meringue with a generous sprinkling of cashew nuts and a buttercream layer that’s just right. Something I’d recommend and would actually come back for ;)