A coffee shop with old-fashioned knick-knacks and homemade cakes. This post includes a quick guide to the Singaporean tea and coffee vocabulary.
When I got home from work Jac gave me a cold drink and told me to take off my shoes, get into my home clothes and relax – she would be serving the starter very shortly. I sniffed the air and I thought I could smell mustard. As it turned out, it was mustard! She’d […]
A Sunday breakfast of a few weeks ago: I scrambled the eggs, Jac toasted the bread. I like it when Jac cooks but I love it even more when we cook together. And what’s great is our new kitchen is bigger and has a better layout than the old one, so it’s easier for us […]
It was short working week last week, thanks to the Australia Day Long Weekend. Tuesday – I had lunch on my own at Toraya Sushi. I tried the teriyaki salmon sushi (AU$4.00, 4 pcs) for the first time. The fish had coating of batter, which was soggy from teriyaki sauce and being wrapped in sushi […]
Once in a while on my way to work I like to grab fruit toast takeaway from Cino to Go (located next to the Subiaco train station) for breakfast. The bread they use is more like panettone than the usual fruit loaf, and it’s lovely. They pop a plastic knife and two little sachets of […]
We recently ate breakfast at McDonalds. I had my usual Sausage and Egg Mc Muffin, but I also had the strange and unexpected urge to try the “thick cut toast”. I just really wanted to tell you about this toast. Yes! Toast! Something anyone can make at home! Toast is something Jac would never order […]
It’s been waaaaay too long since I last posted, and I do apologise. It’s been a very busy week at work and at home. Here’s a plate of char kway teow I ate for brunch last weekend while at the shops. It was very tasty indeed, freshly cooked, garlicky and saucy and loaded with lup […]
Belated text to go with the pictures: This was a very basic cheese and mustard on toast. The cheese was Farmers Union Old Bitey (just the name makes me want to eat it! It is yuuuuuummy cheese!) and we used Australian mustard to add a little more bitey-ness. But just the cheese on its own […]