March 2017

Lochiel House | Kurrajong Heights, Sydney

Food, Australia, Sydney
March 31, 2017May 28, 2020

Over the weekend, we went to Bilpin Springs Orchard to pick apples with my 3.5-year-old Godson, Alexander, and his parents. It was a fun day! After that, we headed off to a cosy cottage called Lochiel House for lunch. It was a last minute Google find when we were finishing our apple picking. We headed down Bells Line of Road and got there within 10 minutes from the orchard. There was in and outdoor seating and since it was a beautiful warm day, we sat in the courtyard at the back where all the other people were.

Doyles on the Beach | Watsons Bay, Sydney

Food, Australia, Sydney
March 31, 2017May 28, 2020

What a wonderful experience! Doyles on the Beach is one of the famous Doyles Restaurants in Sydney. The wait staff were attentive and brilliant and the food and drinks were fantastic! There is seating inside of the restaurant and on the verandah, where you are met with the shoreline just 2–3 metres away. As we had our romantic dinner there on the verandah, we watched the sunset before us. The bright orange glow flooded our faces and our table and the shadows of children running around on the sand was magnificent!

Peter’s Fish Market | Sydney Fish Market, Sydney

Food, Australia, Sydney
March 31, 2017June 1, 2020

[vc_row][vc_column][vc_column_text]Sydney Fish Market have always been the place to go for our sashimi fix when we are in Sydney. Peter’s Fish Market section is where I will position my hungry self as soon as I get there. At Peter’s, it is where you will be able to get the freshest seafood that you could just stuff your faces with without fear of contamination. The sashimi is cut fresh for you – you choose a piece or the slab of fish that you like and then get them to cut whichever end that you desire and can even instruct them to cut it to your desired thickness! I love my sashimi thicker so I could taste the fish more with every bite.

Screening and legal for egg donor

Surrogacy
March 25, 2017June 1, 2020

Last week our lawyer Alex, sent us our egg donor agreement requesting us to take a look and make sure that we understood it. We did look through it and we were fine with what was in there. A few jargons here and there that required clarifying but all was good. We told him that he can send it on to the egg donor’s lawyers to move on with the process. Looked like things were moving ahead and strangely, we received an email from Hilary, our nurse coordinator from CReATe Fertility Clinic mentioning that she had only just managed to get hold of our egg donor and she was going to be screened on 27 March 2017!

An Evening with Chef Nobu and his Global Team

Food, Melbourne
March 22, 2017June 1, 2020

On Thursday 16 March 2017, for the first time ever, head chefs from 11 selected Nobu restaurants around the world gathered in one space to present us with three Nobu canapés that they do in their respective countries. Free flowing drinks including top quality Sake, Veuve Clicquot champagne and Yesai No Hanna (our favourite Nobu cocktail, and also the top-selling cocktail in Nobu Melbourne) throughout the event. Even Chef Nobu (Nobu San) was running around and being the jolly man he is, speaking to people and taking pictures when requested.

The 11 Nobu restaurants represented at this world’s first event were Perth, Beijing, Melbourne, Manila, Kuala Lumpur, Miami, Hong Kong, Tokyo, Doha, Dubai and New York.

A World of Nobu – Master Class

Food, Melbourne
March 21, 2017June 1, 2020

It’s amazing how a jolly older Japanese gentleman can be so witty and skilful with his dishes at the same time!

On 16 March 2017, we experienced Nobu, and Mr. Nobu (or commonly known as Nobu San). Located in the Culinarium in Crown Entertainment Complex, Melbourne, Nobu held a master class on how to make sushi his way. He was also accompanied by chefs from the Melbourne branch, London branch, and other parts of Asia. Each of them gave a fantastic show and tell about how to make their respective dishes. There was also a 5th-generation Saké Mater to give us a lesson on Saké. Nobu San and his team took up the front of the Culinarium while us audience sat and watched, while we were served saké, sushi and other food, including dessert. There were around 70+ people in the Culinarian. Very small crowd. Very intimate session.