Recipe: Scotch Eggs

As part of K’s recent 30th birthday celebrations, I cooked an elaborate dinner for him and three friends on the evening of his actual birthday. I cooked a total of eight dishes that night, and in recognition of the fact that K has long-suffered the side effects of his life partner being a food blogger (never being able to eat meals straight away as he has to wait for me to take photos!), I graciously decided to not take any photos of what I cooked that evening so that everyone could eat straight away.

However, after tasting everything I cooked and realising how delicious it all was, I decided that I should just recreate all the dishes for different occasions, and photograph my second attempts at the dish. The second opportunity to create Scotch Eggs again came around a week later at the family lunch for K’s birthday.

Scotch Eggs are very much a retro type of dish, and I believe it reached its hey day back in the seventies. With a bit of a modern twist and extra herbs and spices now though, it’s quite a simple, but effective dish that serves really well as a starter at a dinner party. It’s a new favourite of mine, and one that I’ll be doing a lot more often from now on!

Recipe: Scotch Eggs


  • Six to seven fat pork sausages (I used six ‘old English’ sausages and four ‘spicy Italian’ sausages – using the extra sausage meat to make a few small meatballs for a child in the family who’s allergic to eggs)
  • A dozen small eggs
  • Tablespoon each of cumin, paprika, Moroccan seasoning
  • Half a cup of chopped fresh coriander/cilantro
  • Breadcrumbs (I used pre-herbed wholemeal breadcrumbs)



Preheat the oven to 200 degrees Celsius, and hard boil the dozen eggs in a large saucepan. De-skin the sausages and squeeze the meat into a large mixing bowl. Add the chopped herbs and spices.


Mix the sausage meat, spices and herbs thoroughly. Note – it’s best to use sausage meat rather than plain pork mince as sausage mixes generally have additional fats and salts that can help to keep the scotch egg moist. The better quality of sausage that you buy, the better the end result!


Peel the hard boiled eggs. Flatten a small amount of the sausage mix in the palm of your hand to create a meat ‘pancake’. Wrap the pancake around a hard boiled egg, using additional sausage mix to cover any gaps.


Roll  your sausage meat-covered hard boiled egg around in the breadcrumbs, before placing it in a paper-lined oven baking dish. Repeat for all dozen eggs. Spray with some olive oil before cooking in the oven for approximately 40 minutes. Turn halfway through cooking and respray with olive oil.


Once your breadcrumbs are nicely browned and the sausage meat is cooked through, remove from the oven and serve on a platter to your dinner guests. You may like to halve the eggs to make it more manageable, and perhaps even serve it with a dipping sauce on the side like a tomato chutney.

Like I said, this is a very simple kind of dish, and doesn’t take more than an hour and a half from start to finish to create. Because it is a little bit novel, yet retro, though, you’re bound to receive compliments from your guests!

Good Food Month: Street Fest and Night Noodle Markets

While there’s always a lot of different exciting foodie events on for Good Food Month every year, for the most part they’re largely beyond my budget. As much as I would love to pay $150 for a Hats Off Dinner, I can’t justify the expense! I resign myself to enjoying the Let’s Do Lunch (read my review of The Bridge Room), Let’s Do Dessert and my favourite events – the budget-friendly, crowd-pleasing pop up markets.

This year I attended Street Fest in Pyrmont Point Park, a gathering of Sydney’s food trucks, and of course, everyone’s perennial favourite – the Night Noodle Markets in Hyde Park. The photos in this entry are from a few different nights, so you’ll have to excuse the difference in quality – some are from an iPhone, others from a proper camera!


Street Fest was designed to appeal to a younger and more hipster crowd than the Night Noodle Markets. For one night only, Sydney’s best food trucks would converge on Pyrmont Point Park and DJs and dance groups would showcase the best in R’n’B and hip hop tunes and moves.

In reality, it was a haphazard event with inadequate lighting that saw groups of young people stumble over each other in the dark and swear at the ridiculously long queues for food. K and I went with a group of friends, and we had quite a mixed experience.


The sugar cane juice we bought from one stand was flavoured with lime juice, which helped to temper the sweetness of the sugar cane, making a very drinkable and more-ish juice.


Our first food stop was Agape Organic Food Truck, an offshoot of Agape Organic Restaurant in Botany. I have to be honest – the main reason we chose this option was because the line was relatively short, and we couldn’t be bothered waiting longer somewhere more popular like Eat Art Truck.

It turned out to be the right choice though, as the shorter line was more representative of the efficiency of the staff and their system, rather than any deficiencies in their food! Agape Food Truck use a buzzer system that notifies you when your order is ready, saving the staff from having to shout out order numbers and customers from lingering within a ten metre radius.

Pulled Wagyu beef and rice (10 hour slow braised grass fed gundooee wagyu beef, rice & quinoa, coleslaw, bbq sauce, chimichurri), $12 and Small Hand-cut chips, $5

We waited only about fifteen minutes until our buzzer went off and we collected our order. The pulled wagyu beef was deliciously tender, and was really set off nicely by the chimmichurri on top. The coleslaw was nice and crunchy, but unfortunately the rice was a bit gluggy. Overall, it wasn’t a bad meal!

The hand-cut chips were a hit though, with all our friends helping themselves to a few chips while they waited in vain for their Eat Art Truck orders to come through (it took over an hour!).

Chilorio Pork Burrito Desnudo (‘naked’ burrito with pork cooked in citrus and guajillo), $11.50

Our next stop was Cantina Movil for some Mexican food. Trying to keep my kilojoules down (ha!), I chose a burrito in a bowl, rather than wrapped in the traditional style. This was particularly tasty – the chilli pork went really well with the chipotle mayonnaise, and had that extra special tang from a squeeze of citrus.


Lining up at Tsuru, I had my eye on the pandan pancakes for dessert. Unfortunately, as I reached third in line, the staff removed the pancakes option from the board, with everyone groaning and complaining as a result. So close, and yet so far!

Salted palm sugar ice-cream bun, $6

I settled for a salted palm sugar ice-cream bun instead. I wasn’t quite sure what to expect – their savoury bun options used the white soft steamed Chinese-style bun, but obviously you can’t use a hot steamed bun with ice-cream. I was pleasantly surprised when I realised that they used a Hong Kong style cocktail bun as the bun. The coconut of the cocktail bun just went perfectly with the palm sugar ice-cream – a real hit!

Unfortunately, while the concept of Street Fest was well-intentioned, the execution just didn’t work. One example that stuck in my mind was the fact that while food trucks were banned from selling drinks (all drinks had to be purchased from the bar on site), they didn’t take that into account with their meal prices.

My friend tried to order one of Eat Art Truck‘s meals advertised on their regular menu on the side of the van – burger, chips and a drink for $15. They still charged him $15 though they wouldn’t serve him a drink, saying that he had to buy the drink separately by lining up at the bar. Surely, the owners of Eat Art Truck should have taken the “no beverage sales” policy into account, and reduced the usual meal cost accordingly? It’s only a little thing, but it’s that kind of negative experience that sticks in your mind unfortunately!

Our next stop a few days later was the Night Noodle Markets. The weather forecast was grim, which meant that everyone stayed home, leaving the markets dead quiet. Deciding to take our chances, we showed up anyway and enjoyed the bliss of having no queues. And the rain held off! Win win. There on a double date with a former colleague and her husband, we wandered around looking at all the stalls at the markets this year.

Sticky Rice with Mango from Span Thai, $12
Sticky Rice with Mango from Span Thai, $12

Agreeing that dessert was the ideal way to start our evening, I ordered sticky rice with mango from Span Thai. It came with a warm coconut sauce that really enhances the strong sweet tropical flavours of the just-in-season fresh mango, and helped make the slightly-dry sticky rice more palatable.

Lemon, ginger and mint ice tea from Span Thai, $5
Lemon, ginger and mint ice tea from Span Thai, $5

K was also complaining of thirst at this point, so I also got a lemon ice tea for us to share from the same stall. Lightly flavoured with ginger and mint, the tea was very refreshing and definitely hit the spot.

Korean Chips on a Stick, $6
Korean Chips on a Stick, $6

Moving along, one of the few stalls with a queue in front of it on this gloomy overcast evening was “Korean Chips on a Stick”. It’s a simple concept, and one we had while we were in Korea earlier this year – though ours was a bit fancier as it also had a sausage in the middle! I’d have to be honest though – this was probably a tastier version, as the chips was crispy on the outside though still soft in the inside. We chose to have the “special spice mix” on our chips on a stick, which consisted of chicken salt, salt and vinegar, lemon pepper, barbecue, satay, cheese, chilli, pepper and salt. It was an amazing combination of both chilli burn and salty mouth-puckering.

Three Gua Baos (braised pork belly, twice cooked pork belly and fried silky tofu) from Wonderbao, $20
Three Gua Baos (braised pork belly, twice cooked pork belly and fried silky tofu) from Wonderbao, $20

Wonderbao has definitely been the hit of the Night Noodle Markets this year though – you only have to look at Instagram to know! I was really glad when I heard that they would be making an appearance in Sydney’s markets, as I still haven’t managed to make my way to their Melbourne base despite my frequent trips down south. We chose their special of three “gua baos” for $20, which consisted of:

  • Braised pork belly with pickled mustard, coriander and crushed peanuts
  • Twice cooked pork belly with pickled carrots and daikon, cucumber and hoisin sauce
  • Fried silky tofu with pickled mustard, coriander, sweet soy and crushed peanuts

As much as I loved the tender mouth-watering goodness of the pork belly bao, I have to say the standout for me was probably the tofu bao. I really wasn’t expecting much, so to be surprised with crispy-skinned soft tofu with a subtle yet effective accompaniment of peanuts and soy…it blew my mind.

Rice Burger with Tenderous Pork Rib from One Tea Bar and Grill, $13.50
Rice Burger with Tenderous Pork Rib from One Tea Bar and Grill, $13.50

Last year’s fad of the Ramen Burger drew both positive and negative comments – I even created my own slider version. Rice burgers are this year’s fad offering, which reminds me of the rice burger created by Dani Venn on Masterchef back in 2011. This version was…interesting. If you don’t go into it expecting a bun that tastes like a bread roll, you’ll probably quite enjoy it – the pork rib is marinated really well in a BBQ sauce, and the chewier rice burger actually goes well with the tender meat as it lends some texture to each mouthful. Served with a small side salad and some watermelon to cleanse the palate, it’s actually a really good value meal.

Mee Goreng from May's Laksa House
Mee Goreng from May’s Laksa House, $12

The last main of the night that K and I shared was the mee goreng from May’s Laksa House. Notably, not a laksa. It’s a decent mee goreng though with plenty of “wok hei”, though I would personally have preferred a touch more chilli and spice – I always feel like Malaysian food is a bit lacking if you don’t finish with a burning mouth!

Phuc Khing Tasty and Street Hawker desserts from Gelato Messina, $9 each
Phuc Khing Tasty and Street Hawker desserts from Gelato Messina, $9 each

We finished the night with two of Gelato Messina’s dessert offerings designed specifically for the markets. My colleague and her husband shared the Phuc Khing Tasty, and K and I shared the Street Hawker:

  • Phuc Khing Tasty – Cinnamon scroll, coffee gelato, condensed milk pannacotta, walnut crunch, asian spiced cookie
  • Street Hawker – lime and chocolate brownie, peanut gelato, coconut and caramel jam, fortune cookie clusters, peanut cookie

I think K would have liked to try the Phuc Khing Tasty as he loves coffee gelato, but as I’m more of a peanut girl, I convinced him to share the Street Hawker with me instead. It was very very more-ish (the lime and chocolate brownie in particular), and Gelato Messina continues to impress. I would go back before the markets end this year to try their other two custom desserts!

Angus Beef Salad from The Star, $12
Angus Beef Salad from The Star, $12

The following night, we returned to the Noodle Markets on a whim – K’s colleagues wanted to play ping pong at the Nova Ping Pong tent, so we went along as well. It was much busier on our second visit, as the weather forecast was good and we found ourselves battling the crowds and queues.

Succumbing to our grumbling stomachs and reluctant to queue for half an hour or more, we satiated our initial hunger pangs at the stall with the shortest queue, run by The Star casino. We were apprehensive at what we would get, but soon realised that the short line wasn’t due to terrible food, but merely to extreme efficiency on the part of the staff. It was less than five minutes from the point that we started queuing to when we actually received our Angus Beef Salad.

The Vietnamese style warm salad of beef and vermicelli noodles was very heavy on the lemongrass – almost too much so. However, it did the job and kept us satiated while we lined up for Jackie M‘s Malaysian cuisine.

Chicken CKT from Jackie M Malaysian Cuisine, $16
Chicken CKT from Jackie M Malaysian Cuisine, $16

The staff were churning out serve after serve of CKT, rotis, and curries but almost couldn’t keep up with demand – there were just that many people waiting for their serve of some of the best Malaysian food in Sydney! We ordered a chicken CKT (with a spoonful of sambal sauce), and also ordered a serve of otak-otak (grilled spicy fishcake in banana leaf) and pulut panggang (grilled sticky rice in banana leaf with spicy dried shrimp and coconut), unpictured.

It was the first time I’d ever tried pulut panggang which I found a really interesting mix of savoury and near-sweet. The otak-otak was as good as ever (better than my usual serve at Sambal in North Ryde) and the CKT full of wok hei. In the darkness of Hyde Park, K’s colleague accidentally had the spoonful of sambal sauce in one full mouthful, rather than mixing it through his CKT first…he definitely regretted that decision!


All in all, the Night Noodle Markets are always an enjoyable experience – more so when you don’t have to queue for over half an hour at each stall! It’s always interesting to see what new stalls and new dishes will make an appearance each year – and which will stick around. Personally, I’m hoping that Wonderbao will decide to open up a branch in Sydney, so I can have that delicious tofu bao more often!

Review: WatervieW Function Centre, Sydney Olympic Park

Since officially getting engaged, K and I have been engrossed in wedding planning. Choosing a venue was the first task on our list with a menu tasting as one of our priorities, given our interest in food. At the same time, we were very conscious about our budget as well – it’s so easy for the costs of a wedding to spiral out of control and we have so many other financial goals that spending a significant amount on a single night of celebration (however special!) just doesn’t make sense.

One function venue that was firmly within our price range was the WatervieW in Bicentennial Park – somewhat less convenient to get to than an inner-city venue, but situated in lovely grounds which made us think of romantic outdoor ceremonies and exchanging our vows lakeside. Before we signed on the dotted line of the contract though, we wanted to ensure that the catering would be up to our standards…and I’m glad we did!

Assorted antipasto platter and mezza platter
Assorted antipasto platter and mezza platter

We started with two large share platters – one antipasto and one mezze. There were elements on these platters that were very good – the cold meats were excellent, and the labneh dip was excellent. Other parts were less impressive – the carrot and celery sticks were old (definitely not fresh produce!), the eggplant dip was overly oily, and some of the antipasto elements looked like they had been poured out of a jar directly onto the platter (the dolmades, sun dried tomatoes, etc).

Sun dried tomato, chicken and goat's cheese tart served warm with rocket salad
Sun dried tomato, chicken and goat’s cheese tart served warm with rocket salad
Roasted lamb rump with seasonal salad, caramelised pearl onion and honey mustard dressing
Roasted lamb rump with seasonal salad, caramelised pearl onion and honey mustard dressing

We chose to sample two entrees that we thought would be crowd-pleasers. Unfortunately, they didn’t please us that much…my choice of the lamb in particular was definitely what I expected. The ‘seasonal salad’ was strangely presented, not to mention the fact that a bare sliver of cucumber, two cherry tomatoes, and a sprig of lettuce doesn’t exactly a salad make. The filling of K’s goat’s cheese tart was acceptable, though the pastry was chewy and not crisp the way it really should have been.

Grilled beef tenderloin with potato gratin, spinach, garlic butter and red wine jus
Grilled beef tenderloin with potato gratin, spinach, garlic butter and red wine jus
Atlantic salmon with parmesan polenta, chilli jam, asparagus and salsa verde
Atlantic salmon with parmesan polenta, chilli jam, asparagus and salsa verde

We split our chances with the mains, ordering one beef and one fish – just as you would find at many functions. The presentation of K’s dish was quite good, with the potato gratin as a standout when paired with the superb garlic butter. My salmon was definitely overcooked, though the chilli jam and salsa verde was an excellent accompaniment.

Passionfruit creme brulee with wafer stick
Passionfruit creme brulee with wafer stick
Date and pecan pudding with butterscotch sauce
Date and pecan pudding with butterscotch sauce

The desserts were the best parts of our meal. My date and pecan pudding was soft, sweet and full of melt-in-your-mouth goodness. The warm butterscotch sauce was the perfect accompaniment, but the whipped cream was simply unnecessary. K was also a big fan of his passionfruit creme brulee, which was caramelised to perfection. The only disappointing part was the wafer stick, as it was stale and not crisp the way it should be.

Overall, our opinion of the meal was that it was inoffensive. Nothing stood out, and the meal wasn’t so terrible that it ruined our experience. At best, the meal was forgettable and inoffensive – which is sometimes all you can expect of meals at a function venue.

This menu tasting cost us $50 per person for three courses, unlimited wine, and two platters at the beginning. Most others in the room went with a group of family or friends, so that they paid around $500 for ten people to try all the different options on the banquet menu, rather than just one each the way K and I did.

My advice to couples? If you’re not concerned about the quality of the food at your wedding and whether it’s too “function-y”, the WatervieW is a lovely venue. The Bel Parco room in particular overlooks the park grounds and has a lovely view. The wedding packages are very reasonable as well, with a lot of inclusions that will save you money in the long run (e.g. including a DJ for the night, and wedding night accommodation at a nearby hotel). However, if you’re picky about your food, it might be better to look elsewhere to hold your wedding celebrations.

Needless to say, K and I have chosen not to go with the WatervieW as our venue. We’re moving our wedding inner-city for convenience’s sake, especially for the half of our wedding guests (my half!) who will be flying in from interstate for the celebrations. We’ve chosen and booked venues for both the ceremony and the reception – bring on November 22nd, our wedding day!