Product review: Nanobag (reusable shopping bags)

When I shop, particularly for something new, or from a source that I’m unfamiliar with, I usually try to find reviews. What I want is to read a convincing voice that says: yes, you are making the right decision. Or: no, don’t buy it. And so that’s why I occasionally put up product reviews too, in case this finds its way to someone like me, wondering if they should buy a Nanobag.

So, what are Nanobags? They are reusable shopping bags, but collapsible into the tiniest package so you can tuck them into your pocket or purse or manbag. I’m a bit obsessed with this type of shopping bag. I really HATE using plastic, non-reusable shopping bags, and I’m glad that they are being phased out in some stores and in some countries. They are just terrible for the environment. And while the big green bags (they’re mostly green here in Australia) are useful and sturdy for regular groceries, I really like the option of ones that you can easily carry around with you.

When we lived in Paris a few years ago, most of the grocery stores offered different varieties of them, some nicer than others. What I really want out of these bags is that the pouch is attached to the bag, rather than being separate (because I would worry about losing the pouch, and also find it fussy when it’s separate). A few years ago, I found a Chico Bag, and had a few delivered to my brother’s US home, where I picked them up one Christmas (since at the time, they were ridiculously expensive to be shipped to Australia). This was fine, and the little carabiner clip seemed, at the time, useful to attach to a belt loop. And the pirate design amused me. Arrh matey.

When I lost one of the Chico Bags, I searched for what was new, and discovered Nanobags on Kickstarter or Indiegogo, there is a listing up on both. Obviously made my reusable shopping bag obsessives like me, they decided to make the smallest ones possible, by using parachute material, I believe, and the tiny drawstrings on the bag are like tiny soft but tough ribbons. Based in Hong Kong, the inventors, have, I think struck the jackpot. You can see from the photo that the bags are probably less than half the size of my Chico Bag.

The shape can be a tiny bit awkward if the bag is too full, but then I’d recommend just using two of them. They fit perfectly on the shoulder. And, as promised, they are ridiculously light, super tough (no tears or holes yet after 9 months), and come in many attractive and amusing designs. I got four of them for US$39 (AUD 54), and while I wondered if they were a little expensive, I think they’re well worth the cost. My only problem is that they are so small that I worry about losing them (and often forget which pocket I’ve left one in). I’ve lost one so far.

All in all, if you’ve stumbled on this blog post because you’re searching for a review of the Nanobag (and even if you aren’t), I highly recommend these. Save the planet! I think this link should work to get you to their Indiegogo page. I believe they deliver worldwide.

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A minor history of food blogging

Super tasty kingfish sashimi at Chin Chin.

I just scrolled through my oldest blog entries, here on my website, to trace a little history of my food blogging adventures.

While I started my website, way back in January 2005, it was a static website, used to promote my writing (and a bit of my music). I kept a separate blog, on, but I didn’t make any posts about restaurants. It was as much an experiment as anything else, with occasional musings on life, travels and writing.

Cucina Povera (Peasant Food) in Puglia, Italy.

I made a first posting about restaurants in Mexico City in August 2008, and after that there were occasional restaurant reviews and mentions from my travels. The food blogging really started in earnest in March 2011, on a trip to Paris, where I thought, having hit my 40s and in a loving and stable relationship, that my overseas travels should have a different focus than hitting the bars and nightclubs (which, ahem, was a theme for a decade or more). The focus of my trip was on eating at some really good restaurants, and I thought it would be fun to record the visits in photos and words. It was a way of sharing information with others, and also the type of information that I wanted to read when trying to find great restaurants.

A tasty appetizer at Mekong restaurant in Chippendale

That kicked things off and I started writing about meals in Sydney, as well as while on holidays. Two other things amped up the reviews. I changed my website to WordPress, which not only integrated the blog with my website, but it made the blog the main feature. I learned if anyone was to visit the website, I needed to do some regular writing. And why not about food?

I also discovered the website,, which ran from 2003 until it was bought out in July 2012. While there were restaurant reviews on and Yelp (which never had as big a presence in Australia as the USA), I liked this website, that focused soley on restaurants and cafes. I found it fun to read other people’s reviews and share my own opinions. I posted up many reviews there.

After Eatability got bought out, and went downhill, and I switched to Urban Spoon, which had the revelatory feature where I could add a widget to my blog reviews, and everything connected up nicely. Folks could find my reviews on their website and click through to my blog.

This corn at Kid Kyoto: divine!

Urban Spoon was bought out by Zomato in January 2015, and for a few years, I found this loads of fun. They gamefied reviews, where you earned points for the more you posted, to work your way up the rankings of top reviewers. I knew it was silly, but it gave me a mostly harmless dopamine hit to post regularly, and it encouraged me to get out and try more of Sydney’s amazing restaurants. I do admit that I got a little too caught up in it, sometimes just posting lame reviews (of say, just having a coffee) to count as a review.

It was also an interesting time to be a food blogger. I discovered that there were many food bloggers in Sydney. Zomato and Yelp hired ‘community liaison people’ and I got invited to some fun events and met other bloggers. I also started getting invited to restaurants for complimentary meals, in the hopes of a good review. And while I wasn’t blogging to get free food, I like free food.

But now, in 2020, especially after a three-month lockdown period from COVID where restaurants and cafes were shut down, the world of food blogging has become much quieter. The yearly Christmas parties organised for food bloggers went down in numbers from over a hundred to just a handful. Food instagrammers have arisen on mass, and most people find images of food more appealing than words. I have mixed feelings about this, as I’ve seen instagrammers who are much more interested in how food looks than how it tastes and their IG accounts seem to be a way to get followers rather than based on a real passion for food.

Monkfish medallions wrapped in bacon, New Year’s Day lunch at the Pavillon Henri IV, just outside Paris.

The free offers have dried up, which I think is a good thing: while I did try to repay the kindness (by going to the restaurants again, by posting positive reviews on different sites), I think there are probably only a handful of bloggers and instagrammers who would actually have some influence in terms of getting folks to go a restaurant or cafe.

And worst of all, Zomato, which made it so easy and appealing for me to be a food blogger, has updated their application, and it’s just not easy to use. Most of my reviews are not automatically linked and I have to go through a tedious process to get them posted. The rankings and points system don’t update properly. There are other problems too. It makes food blogging seem like a chore instead of a pleasure.

I also saw a note from Does My Bomb Look Big in This? who I consider Sydney’s finest food blogger (beautifully written blogs, details about the restaurant and owners which really honour their work, a passion for and understanding of good food) that reflected on not food blogging after 14 years of it during the lockdown. She’s now moving her reviews to Instagram (and maybe Facebook too). This has made me reflect also on my food blogging.

Octopus at Atoboy, NoMad, NYC. A great dish.

I do have an Instagram account, but it doesn’t really work for me. Perhaps my interests (cats, cooking, cocktails) are too diverse, but I don’t have many followers, which blunts the pleasure in sharing a food review, since I like the idea that there are people who will find it and find it useful! Similarly, while I have many friends on Facebook, most of them are not from Sydney, so I don’t like the idea of taking up Facebook Real Estate with restaurant reviews that aren’t useful for most people.

So, I guess I’ll still write reviews for restaurants that I really, really like, and the meals that I want to capture. But I think for now I’ll let go the more regular food blogging of restaurants and cafes, good, bad and mediocre. It is quite nice actually to eat meals and not think about taking photos of them or remembering exactly what I had. It’s basically what I do for wines in restaurants, even if I like them a lot, as I figure it’s often not easy for others to find them so why try to record them and my descriptive powers for wine are not that strong.

So, yes, enjoy the food and the moment for a while and not worry about recording the enjoyment: we’ll see if something new will emerge – or not.

Homemade mozzarella. Seriously. I made this. The next two times I tried to do it, I failed! Beginner’s luck, I guess.

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Book Review: Kawai Strong Washburn’s Sharks in the Time of Saviors

Sharks in the Time of SaviorsSharks in the Time of Saviors by Kawai Strong Washburn
My rating: 3 of 5 stars

I spent summers in Hawaii as a child, while we were visiting my grandmother. It took me many years to realise that the Hawaiian culture had been coopted to promote tourism, while the Hawaiian people were often in pretty desperate situations, suffering from the same issues as Indigenous communities around the world. So, I was definitely interested in reading about a Hawaiian family in what advanced reviews called magic realism and many, many strong reviews (which seem much more positive overall than the reviews on Goodreads).

While I was pleased to recognise the local language (we were fascinated as kids with the pidgin dialect) and references to local stores and cultures, I went back and forth on this. There are wonderful, luminous poetic passages, and while the earthy scenes of sex seem to have put off some other readers, I thought they had an energy about them. But I did find that the characters fluctuated between elevated, poetic language and the local dialect, in a way that didn’t quite work for me. And the brother who spoke in the most vernacular and was least book smart (but perhaps most street smart): I didn’t find it all that compelling to spend time with him. The sister was smarter, but as a gay man, I didn’t find her struggles with her sexuality and identity to go very deep. And perhaps a purposeful weakness of the characters but I found they referred back nostalgically too often to their ‘hanabata’, ‘small kid’ days.

I won’t spoil the structure of the book for those who haven’t read it, but I did like the way that it subverted expectations, expanding a story focused on one family member to all of his family members. And I think the sense of the healing power of a culture, of old gods, of tuning into one’s heritage did work.

So, I found it OK in all, not great (for me) but I’m glad that the book seems to be finding an audience and has gotten some great reviews. It’s good to hear from new voices.

View all my reviews

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Hurricane warnings

There’s a hurricane warning for Hawaii at the moment. My brother, Tom, who lives in Kaneohe, with his family, says there’s never been a Hurricane Level 1 Warning since he’s lived there, which is now over 30 years. It’s scheduled to hit tonight Oahu, at the least with bad weather, but are any of the islands in the direct path of the hurricane? It’s hard to know.

It brings back a memory from about 10 years ago. I was on a work trip overseas when I’d received word that there was a tsunami warning for Hawaii. Tom had said that it could bring waves that could flood where he lived, grandma’s old house, built high up on a small peninsula, below it a beachfront, a lawn, and the basement of the house. The waves would have to be very high to wash up so high on Kaneohe Bay. But it was worrying.

In the hotel we were staying at, there was only access to public wireless in the common area. I found a link to a camera, a night view, of Waikiki. The image was a blueish colour and it was windy and rough, and the beach empty. But nothing happened, in the end. The catastrophe didn’t eventuate.

It’s strange how memory works. I am a meticulous record-keeper but I can’t get my travel records to match up to tsunami warnings in Hawaii. I remember it as a difficult time. In a fog of grief from losing my father at the end of January that year. Work was falling apart. There was a complicated management structure, where the founder had passed on power to a new executive director, but was still meddling. I seemed to be caught in the middle. While the staff I managed liked me and respected my work, and I was carrying it out to the best of my abilities, these two took turns questioning my work, playing games.

I think neither of them really knew what they were doing either, and I became a sort of scapegoat. And the founder and I had completely fallen out. I found him chaotic and a bully. He played favourites, and I found him subtly racist: the two of us who were Asian-American on staff were definitely treated worse than the Latinx and African-American staff members. I remember, from that same meeting, the comical image of him literally stepping behind a large potted plant, to avoid being seen by me and having to breakfast together (or making it obvious that we didn’t want to do so).

But my hurricane passed too, though it took months and months, stretching to a year. My contract wasn’t renewed. I was dispirited but stayed in the sector perhaps half a year more, before leaving what I thought would be the area in which I thought I would work for my working career. I grieved for my father. I recovered. I built a new career, which turned out to be wonderful.

I think these days, being older, about what it means to be older, and how I could never predicted as a young man how my life would turn out, nor how it would feel to be in this phase of my life: slower, quieter, more filled with sickness and death than I might have thought, and yet more acceptance and calm.

I can look back at the weather and stand apart, knowing sometimes there are forces at work which are larger than us, which we can’t control, which may end up less destructive than we were warned, that we will get through.

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Sydney Food Diary: Chin Chin, Surry Hills

There’s sticky pork under this delicious salad.

For my birthday, I wanted to go somewhere special, and it’s been almost three years since I went to Chin Chin for lunch with my friend Lai Heng and meant to come back (here’s the review from then). This time, my husband and I were seated in the GoGo section (to the left as you enter). Everything is bathed in a pink light, the music was specifically early 80s, and I was amused by the very large photo art, two large separate images of women in fetish gear.

Chin Chin has a storied reputation: hard to get into in Melbourne, also in Sydney. As I’ve mentioned before, I find it interesting that in Australia, white Australian male chefs become experts in Asian food, and open fine-dining modern Asian restaurants. When I grew up in Vancouver, they were all Chinese chefs in the kitchen of every restaurant, whether at a hotel or ethnic food; this changed to a focus on authenticity where the chefs were from the culture of the cuisine presented, so this Australian model is interesting.

I didn’t quite know what to think with season Ben Cooper, the white executive chef of Chin Chin, on Masterchef this seasion, in a challenge where contestants (many of them Asian-Australian) had to recreate his dish, a Thai jungle curry, without a recipe. It felt jarring.

Yet there’s no denying that the flavours at Chin Chin, whether they are learned or are an authentic presentation of a particular culture, are absolutely delicious. Rather than the much-talked about umami flavour (the sort of savoury combo of other flavours), I found the flavours of most of the dishes quite distinct: a beautiful combo of spicy, sour, salty and sweet. Although tempted by one of the ‘feed me’ menus, I thought I would have more control by choosing dishes myself and that’s what I did, and was rather pleased with myself.

Our menu:

Kingfish Sashimi with Lime, Chilli, Coconut and Thai Basil
Caramelised Sticky Pork with Sour Herb Salad
Twice Cooked Beef Short Rib with Shaved Coconut Salad and Prik Nahm Pla
Roast Pumpkin with Curry Spiced Coconut Cream

Oh, and some dee-licious cocktails to start with and a glass of wine each. Slighty too much food so the leftovers made a nice lunch the next day. We loved each dish. All hits no misses. Well, the dessert wasn’t a standout, but that was fine after such great food.

I worried that the kingfish sashimi was too typical a dish, but the flavours on that sauce were incredible. The sticky pork was an interesting combo of meltingly tender and a crispy chewy crust. The salads that came with the proteins had such beautiful flavour I’ve been trying to recreate them ever since: same with the roast pumpkin, which could be a simple dish but was not just a vegetable on the side!

Finally, it was an interesting mixed crowd: some young women on one side of us, a larger family with young children on the other side, a few couples like us who looked like they are local to Surry Hills: I think restaurants as good as this attract a wide base of customers. I’ll make sure we return in a shorter amount of time than my last interval!

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

Chin Chin Sydney
69 Commonwealth St, Surry Hills NSW 2010

Posted in Asian, Food n' Grog, Modern Australian, Sydney | 2 Comments

Sydney Food Diary: The Colonial, Darlinghurst

Almost four years since I’ve been to the Colonial, and I’m impressed they’ve kept it open. As I’ve said many times on this blog, the restaurant business is hard in Sydney! And getting through the COVID lockdown: these are hardworking folks who have been making sacrifices!

We ended up here as we couldn’t get into Lankan Filling Station. A two hour wait on a Saturday night. We’ll have to try again another (less busy?) night.

We also couldn’t get into another two or three restaurants. On a Saturday night, just after the COVID lockdown is opening up, it’s not easy to get in anywhere.

So we were happy to have simple, tasty food at the Colonial from cheery wait staff, ours in a amusing Union Jack bowtie.

The food is tasty and simple. The British fish curry, tofu mango and cucumber salad were all fine. I thought the eggplant was the standout, bhaigan barta, and the naan were good: I always like getting the one with raisins and coconut in it. We also had a seafood platter to start with which was tastier than it looked.

And the wine was a reasonable price. All good. It was basically $50 a head, including grog.

img_5919 Indian food like you’d get in Blighty (18 Nov 2016)

So, my better half tells me he went to this weird Indian restaurant on Crown Street that serves kebabs, a roadie truckstop diner, but made into a hip Eastern Suburbs location. He didn’t love it, but I was sufficiently intrigued to suggest it to my pal, A, for an easy meal. I also noticed that there was a coupon in the Entertainment book.

img_5920So, here’s the thing. I meant to try out Trunk Road… (which looks cool and was packed with people when we walked by)… and we ended up at the Colonial. Oops. Next time. The idea behind it is that England has its own kind of Indian food, a mixture and melding and adaptation from so many Indian migrants. And I remember this from when I lived in London: the restaurants around Kings Cross, the ones near Brick Lane. There were many different areas each with its own twist, as well as British-only dishes, like Balti curries.

img_5923In any case, we opted for two starters: a delicate fried fish, and a tandoori sort of chicken which was supposed to be spicy, and wasn’t too spicy (both pictured above). We had a goat curry with a thick gravy. I like goat since it’s unusual. Two different kinds of naan bread, very crisp and tasty.

img_5924Washed it down with an unusual natural sparkling wine from across the road, a bit strange but not bad with Indian food.

There was a big group of Indian folks in the back of the restaurant; they’d organised a buffet, and I wanted to but was too shy to ask them their more expert opinion of what they thought of the food.

img_5922I thought it was fine. Good, friendly service. Tasty. Nothing special (to me, though the naan bread was exceptional) but if I was from the UK, in search of British Indian food, perhaps I’d have been very excited.

The Colonial Menu, Reviews, Photos, Location and Info - Zomato

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Coffee in Sydney: Take Coffee, Marrickville

We were looking for coffee, perhaps Vietnamese coffee, after our amazing pork rolls at Alex ‘N’ Rolls. On that little strip of Illawarra Road, we couldn’t find anything. Lots of small restaurants, but nothing that looked like it served Vietnamese coffee. Until we saw Take Coffee. Hurrah!

We split a mango pudding as well, and each had a Vietnamese coffee, though mine was salted! Strong coffee. Condensed milk. And a pinch of salt. It was a bit like salted caramel. Absolutely delicious and a change from your regular Aussie latte!

Try it out! They also seem to have lots of other interesting tasty treats and unusual drinks.

Take Coffee Menu, Reviews, Photos, Location and Info - Zomato

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Cocktails with Cynar

I always liked cocktails, and got into a regular negroni habit, but the cocktail making really kicked off with the COVID-19 lockdown. It’s been fun to explore new drinks and treat ourselves to a covid cocktail. My strategy is to find an interesting liqueur (or possibly spirit) and then try a whole bunch of different drinks made with it!

Cynar interested me, made from artichoke, and being similar to the Italian sweet red vermouths that are a part of the negroni. I was calling it Sigh-Nar, embarrassingly, until I figured out it’s Chee-Nar, and I see that it’s distributed by Campari, who describes it as such on their website:

Cynar is an artichoke based bittersweet liqueur known for its versatility and distinctive flavour; its taste is enriched by an infusion of 13 herbs and plants. The name of the drink derives from Cynar scolymus, the botanical name for artichoke, as artichoke leaves lend the distinctive flavour.

The secret recipe, which has remained the same since its creation, is based on some of the natural substances found in the artichokes, including ‘cynarine’.

Created by Angelo Dalle Molle, a Venetian entrepreneur and philanthropist, Cynar was launched in Italy in 1952. Since then, the brand has grown and is now distributed internationally.

I’m loving it. It is similar to an ordinary sweet red vermouth but there’s something a bit more complex about it: I can’t quite describe it!

Here’s what we’re making with it:

Food and Wine provided this easy recipe for a refreshing Cynar and Soda. It was refreshing and light and a good introduction to the flavour of Cynar, a bit like a Pimm’s without the cucumber! I bought new highballs (from Orrefors) just for the occasion!

David Lebovitz is a baker extraordinaire who also knows his drinks! I was happy to find his recipe for the Chin Up!, which mixes gin, cynar and dry vermouth with cucumber muddled with a hit of salt. I found it bracing, and really interesting: super dry. Husband thought that the salt and cucumber mellowed the dry qualities of the cynar and gin and made it interesting and complex. The Australian dry vermouth, Maidenii, might have helped it all along!

I couldn’t pass up the opportunity to try cynar in a negroni, just substituting the regular vermouth for the cynar, as recommended by Steve the Bartender. It did provide an interesting variation on the negroni, which I liked: maybe a little more herbaceous and sweet? Though we also used premium gin in this one, Roku.

Finally, back to Food and Wine, for the amusingly named Presbyterian’s Revenge. I didn’t have any blended Scotch so used Bourbon, and then thinking how well Peychaud’s Bitters goes with bourbon, used that instead of Orange Bitters. So, whiskey plus Cynar plus lemon plus simple syrup, a grapefruit twist and a dash of soda. This was on the heavy side, but I liked it.

Have you got a favourite Cynar cocktail? Or do you like drinking it straight? Share your comments!

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Sydney Food Diary: Turpan Restaurant, Kensington

We thought we’d grab a quick lunch in the neighbourhood before hitting Peter’s of Kensington to scratch that kitchenware itch. Kensington’s long had a reputation for interesting and tasty Asian food, but on this day, a Sunday, it looks like places are still closed because of COVID, are are closed for good, or closed a while ago and I didn’t notice.

This place was open and has a good name! And the Indonesian place on the corner was actually so packed, we couldn’t get into it. I didn’t even know Turpan was Uighur before I sat down but was excited. I’ve really enjoyed Uighur food in the past.

There was a lunch special for two, which included handmade noodles, a pilaf and some lamb skewers for $40, which sounded like a good deal. I really, really like the texture of Chinese handmade noodles: springy and with a good bite to them.

I found the rice a little greasy. Tasty, but a little rich.

The lamb skewers had that beautiful cumin and grilled flavour that I am familar with. The taste was nice although the meat was a bit tough, probably not an expensive cut of meat.

All in all, it was a fun experience though. And this was way more than two people could eat, but leftovers are always good. If we can’t travel at the moment because of COVID-19, why not be transported to exotic places through where we eat?

Turpan Restaurant Menu, Reviews, Photos, Location and Info - Zomato

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Sydney Food Diary: Casa Barelli’s Burgundy Truffles from Aldi


As of right now (28 June 2020), these truffles are back at Aldi. Maybe only this week! Run out and grab them if you like them. They’re $7 (seemed to be $8 in July 2018) and both varieties are available: the whole truffles and the salsa.

They are labelled as Tuber aestivum, which wikipedia helpfully explains in the link. However, Wikipedia says that the summer truffle is different than the Burgundy truffle, Tuber uncinatum, that is harvested earlier with a less intense aroma. And the label calls these Burgundy truffles. Oh well. The label also says they are a product of Italy: I’d read on a site originally these are Chinese truffles so I stand corrected!

We shaved them (the two truffles in the little jar) on two portions of mushroom and chicken risotto, and we found them subtle but pleasant. I mean: for the price, it’s pretty amazing.

This useful Italian website page of a truffle company (which charmingly describes their ‘hystory’ recommends that they are better cooked than raw:

Use in the kitchen: Less perfumed and flavourful than the winter truffle, more preferably used cooked.
Whole: slivers on fillet, fondue, eggs in the pan, tagliatelle.
Diced: sauté with oil and a clove of garlic, salt and pepper. The preparation can be used on pasta dishes, main courses, omelettes and eggs.

The last time I saw these (and wrote about them) was nearly two years ago! Below is what I wrote:

Aldi is a phenomenon. I love it. The middle aisles, filled with their current specials, are like a surprise door from a game show: What’s behind door number 3 today? While Aldi has provided me with various delights over time (mmm… truffle butter), a few days ago, I stumbled on a tiny jar of truffles, so to speak, from Casa Barelli labelled as Burgundy Truffles, for $8.

I was preparing an afternoon birthday party (my own) with snacks from Italy, as we’ve just returned from there. So, I thought I’d figure out a way of using them; I’m sure I was first introduced to truffles in Italy. I searched online and saw that while a number of people online have bought them from Aldi, and asked what to do with them, no one has really reported on the result. So, I thought I’d do a favour for the next person to do an online search…

I was going to douse them with truffle oil, but even the smallest bottle I could find at Harris Farms was $20, so I thought I’d be brave and do without.

While I really wanted to find savoury tart shells, I couldn’t! So, I made my own out of frozen shortcrust pastry (that turned out much better than I thought), filled them with fresh ricotta (delicious, and better than when I’ve made it myself, and relatively cheap as I went for the cow’s milk version rather than buffalo milk), and then put thin slices of the truffle on top (with a bit of basil to top it off).

The result? Not bad at all. It had the texture of shaved truffle that I’ve had in the past, slightly woody, almost a nut-like texture. It was missing a hit of truffle flavour so perhaps I should have gone for the truffle oil (or mixed in a bit of truffle oil with the ricotta). But for only $8, this was worth a try. If anyone’s reading this and has used this, tell us about it in a comment!

I liked it enough to buy another jar but this time a ‘truffle salsa’. I mixed in about one-third of the jar with some pasta and cream and… you could barely taste the flavour at all. I should have just dumped the whole jar in.

I’m amused that as of September 2019, I see that this blog post, a little over a year old, is one of the most popular posts on my website! And starting to get comments from other people who’ve bought them. If you found them, did you enjoy them? What did you do with them?

And today, in June 2020, I see some joker in Sydney is selling these on eBay for $45 and it says they’ve sold 9 of them at that price. Yikes! Say it ain’t so, Joe.

Posted in Consumer, Home, Home cooking, Sydney | Tagged , , | 13 Comments