Birthday Dinner – Entrees

BB took me out for a special birthday dinner at Pearson’s in Mortdale. I’d passed this restaurant many times when I lived around the corner, but thinking that it was a posh place, never ventured inside. It turned out to be more homely than I thought. The food was lovely, and lovingly made by the single chef in a tiny kitchen. Considering that he had what must have been 30 customers to serve, it seemed a bit of a miracle to me.

We start out the dinner with two lovely entrees. I had the wonderful scallops wrapped in bacon. The scallops were perfectly cooked, and the bacon were a tasty companion to the soft shellfish.

Scallops and bacon

BB had stuffed mushrooms and was also very satisfied with his choice.

Stuffed mushrooms

Long Reef – Layer Upon Layer

Apart from the investigating the marine life, we had a look at the geology of the headland. As you can see, it’s made up of layers of sediment. My resident geologist (ie. BB) told me that these cliffs were formed during the Triassic age, before the time of the dinosaurs who dominated during the Jurassic age. It is even older than the Hawkesbury Sandstone layer that makes up much of the Sydney Basin, so when you’re gazing at this cliff face you’re really looking at history.

Layering

Long Reef – Low Tide

And now for something different! Being from the south side of Sydney, I rarely go to the north side, however a few weeks ago I did have the opportunity to explore Long Reef. This is a headland between Dee Why and Collaroy beaches that is characterised by claystone cliffs, a golf course, and an extensive rock platform.

It was very low tide when we visited, hence we saw the rock platform exposed in all its glory.

Towards Collaroy Beach.

Rock platform at low tide

The rock platform.

Rock platform at low tide

Favourite Feeds – Yum Cha

Living in Sydney, one starts to take good, cheap yum cha for granted. Yum cha is the Cantonese ceremony of taking tea and snacks while gathering with family. In Sydney it’s no longer only Chinese families that gather for yum cha but literally everyone, judging by the clientele of a typical Chinatown establishment on a Sunday.

There isn’t any ceremony when I go though. My parents not actually liking this style of food my visits are usually with friends or work colleagues, and these visits most resemble feeding frenzies as we greedily sample plate after plate off the passing carts until everyone’s hunger is sated. And my favourites are the more traditional steamed dumplings and rice noodle dishes, especially those that contain whole prawns, like the one below. It is simply prawns, wrapped in delicate sheets of rice noodles, finished with soy and peanut oil.

Prawn in rice noodle

Adventures on life's merry-go-round