Tropical Sunrise Tart - King of Fruit Pineapple Challenge

I grew up, like the majority of Australians, eating tinned pineapple. I savoured the sweet crispness of the generally chilled fruit but still have memories of the metallic taste of the tin in which it was canned.

Fast forward several decades and fresh pineapple at the supermarket has gone from strength to strength, starting with an initial (practically inedible) tart variety which sent you scrambling back to the tinned ones to the non-acidic unbelievably sweet varieties now available.

All praise to the person who first braved the prickly exterior of this by-product of the plant's pro-creation.
When King of Fruit contacted the Yummers to ask if we would be interested in entering the pineapple challenge and offered to supply the fruit, how could we resist?

Kushiyaki Bar and Grill - Sugar Hit Preview 2011

There are two kinds of people in the world, people who favour sweets and people who prefer savoury dishes. I have an entire set of 'sweet teeth' and fall firmly into the first category. I was delighted to be invited for a sneak peek of Kushiyaki Bar and Grill’s 2011 Sugar Hit menu.

This year the desserts (which are produced at the tiny Azuma patisserie two doors away), have a stronger Japanese influence in terms of flavours and ingredients. As people are exposed to a wider array of cuisines from the plethora of cooking shows in the media, they are also becoming more adventurous with their tastes and are demanding more authenticity. I think this is a good thing.

Greeted with a glass of bubbly, we then sat down to some tasty ‘stomach liners’ to prepare us for the desserts that lay ahead.

Tamarillo, Vanilla and Rosewater Jam - an original recipe by Connie W.

I was introduced to this gorgeous concoction by my first foodie friend Connie who gifted me a tiny jar of it many, many years ago, like Proust's madeleines the memories come rushing back everytime I open a jar and smell the perfume of the jam. It didn't last very long and was much too good to put on anything as mundane as toast or a scone.

Nope, this jam had to be eaten on its own, a little spoonful at a time so you could savour its full range of flavours, tart yet rich and exotic from the vanilla beans and rosewater. The fruit becomes candied and deliciously chewy as you bite down on each morsel embedded in the jam. The colour of the jam will depend on how ripe the fruit is and whether it's a yellow or red variety. Connie's jam was a dark red but mine is more orange in colour. I've tried this recipe with orange flower water as well and it tastes just as good.

Tetsuyas ... again?!!

There is no way to disguise a dinner at this Sydney institution.

I would like to make a declaration - I am not a Tetsuya virgin. I had the great luck to have dined at the original restaurant in Rozelle (twice) and a few times after it moved to its current Kent Street location before this evening; so you will forgive me if I say that I was missing the surprise factor which is part of the whole Tetsuya's experience.
Anticipation is nine tenths of the enjoyment of a good meal and Tetsuya's is still one of the most coveted seats on the Sydney Dining scene. Marry that with a couple of significant birthdays and blogging it for the first time and you expect fireworks. Which is not to say that I was disappointed.We were lucky enough to be offered one of the private dining rooms (usually available at an additional cost). Away from the bustle of the main dining room, and owing to the attentive staff, it is easy to believe the restaurant is open just for you.
But, I still remember the first time fondly - I didn't have to pay the bill; it was the first degustation menu I had eaten (eating what your parents give you doesn't count!); it was one of the first up-market restaurants I had dined at and it was the most expensive meal you could buy.
Tetsuya's (whipped) Truffle Butter on a sour dough roll

Ever since we first devoured it, my family have had an ongoing love affair with Tetsuya's truffle butter. Smeared onto a chunk of the sour dough or white dinner rolls on offer, it is heaven in your mouth. We've gone as far as purchasing Tetsuya's Truffle Salsa and making it at home following Tetsuya's very own recipe. How disappointing then to be offered the whipped version that we were this night. It lacked the original punch. If this is a cost saving measure, personally I would rather be limited to one pot (the waitstaff refill the pot and provide additional rolls as many times as you request them) than a multitude of this watered down version. Please, we beg you, go back to the original recipe!

 Rant over, we were off on the evening's rollercoaster.

Knife Shops in Japan - Tokyo, Kyoto, Osaka and Sakai

This one is for all the knife enthusiasts out there! If you're planning a visit to Japan, then this will give you a sneak peek at some of the major high-end knife shops.

Click on the links of each maker to access more photos of the knife shop.

My fascination with Japanese cooking knives had been sparked a few years ago and ever since, Knife Forums (KF) has been an invaluable source of information. I had lusted after many of the blades discussed and photographed in countless posts. Most importantly, it exposed me to many brands which you would never find in major (and specialist) kitchen shops. It is also a great source of information on the different types of blades and the qualities of various metals.

I would begin my trip in Tokyo, moving to Kyoto and finish

up in Osaka/Sakai (I would have also liked to travel to Seki and seek out other less accessible manufacturers across the land, but both time and money were a factor). I had printed maps, addresses and direction for all the knife shops and was ready to fit my holiday around my knife shopping trip.