Jun 22, 2014


A moody, blue hour photo of a very edible Sunday shortcrust tart filled with mascarpone, dates, almonds...tiny bits of green candied pomelo and cantelupe melon, just because I had some...grapefruit juice...topped with apricot jam...all true blue, as we say in Australia. 

    photo by Galeria Rocco

Jun 10, 2014


I just prepared the Japanese sesame salt, or gomashio, a delicious condiment I periodically make and always keep. It consists of sea salt and unhulled, fresh sesame seeds, roasted, and then grinded. It will add so much oomph and flavour to your dishes, you will never look back...Sprinkle it on anything just like salt - veggie dishes, eggs, meat, salads...my sweet cherry tomatoes never tasted this good before.
And it keeps in a dark, cool place, or a fridge, for many weeks.  So here goes:

First roast two tablespoons of sea salt on low heat for 3 min. (this time I run out, so I used Himalayan).
Next, add half a cup + two tablespoons of unhulled sesame seeds (white or black, or mixed):

Keep stirring and roast it for a while, until they are a little darker. Make sure they don't burn.
Then grind the lot in a mortar, enough to release the flavour, but not too much, so some seeds are still whole:

Cool and put in a airtight jar. Done!

         All photos by Galeria Rocco

Jun 1, 2014

peony season

Yes to Peony Season and my favourite spring flower.

Peony is the Chinese symbol for spring, and Feng Shui staple for wealth, distinction and romance (sounds like a diamond, doesn't it?), balancing the opposites and calming the mind. 

                                                 via Peonies-in-Art-and-Life

Me, I just love the smell and soft ruffles.

Marco Polo described them as "roses, big as cabbages"...

...and apparently ants are needed for the buds to open properly!

photos by Galeria Rocco