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How creepy is it that we're in February already? I can account for January but I honestly have no idea where the first two weeks of this month has gone. One good thing about this though, is that it means we're getting even closer to Taste Of Sydney 2010!

Long time readers may recall last year's events, if not, feel free to read about the very exciting launch event, my giveaway competition and the post-event review.

So yes, it is that time of the year again, where we've worked off the Christmas fat and are ready to celebrate the best of what Sydney's top restaurants have to offer. The Taste events worldwide really are, the ultimate foodie festival!

Because the event is quite a bit of fun (well, how often do you get to choose and pick how many desserts make up your custom degustation menu or which restaurants they come from?), I decided to spice up this giveaway.

Instead of answering a standard 25 words or less competition question, to win one of three double passes to Taste Of Sydney 2010 (valued at $55), all you have to do is take a photo of me taking a photo!

And here's the cut-out you will need to print out. Simply click on the below image to download the A4 cut-out.

HOW TO WIN

1. Download and print the cutout of me holding my camera (you can print in black & white or colour)
2. Take a photo of the cutout infront of any of the restaurants participating at Taste Of Sydney 2010; the complete list available below
3. Upload the photo anywhere, e.g. to your own server, flickr, twitpic, photobucket, etc
4. Add a comment below with a link to your photo
5. Three of the most creative entries will win a double pass (valued at $55) each

I've even put together an example of what an entry could look like:

List of restaurants which will be showcasing at Taste Of Sydney 2010:
Becasse - 204 Clarence Street, Sydney
Etch - 62 Bridge Street, Sydney
ARIA - 1 Macquarie Street, Sydney
Pilu at Freshwater - 'On the beach', Moore Road, Harbord
Guillaume at Bennelong - Sydney Opera House, Bennelong Point, Sydney
Restaurant Balzac - 141 Belmore Road, Randwick
Longrain Restaurant & Bar - 85 Commonwealth Street, Surry Hills
Dank Street Depot - 1/2 Dank Street, Waterloo
Flying Fish - 19 - 21 Pirrama Road, Pyrmont
Restaurant Assiette - 48 Albion Street, Surry Hills
Bird Cow Fish - 500 Crown Street, Surry Hills
Berowra Waters Inn - Via East or West public wharfs, Berowra Waters
Four In Hand - 105 Sutherland Street, Paddington
Jonah's at Whale Beach - 69 Bynya Road, Whale Beach
Buon Ricardo - 108 Boundary Streetm Paddington
Marque - 4/5 Crown Street, Surry Hills
el Toro Loco - 49-53 North Steyne Street, Manly

Have fun and good luck!

Competition closes 11:59pm AEST on 4 March 2010.

Taste Of Sydney 2010
When: 11 - 14 March, 2010
Where: Brazillian Fields, at the heart of Centennial Park

THIS COMPETITION HAS NOW CLOSED.

Stay tuned for more giveaways on JENIUS :)

Menu For Hope is an annual fundraising event established by Chez Pim five years ago. It involves food bloggers worldwide, donating or sourcing prizes which readers can win by simply buying a raffle ticket. In the last three years alone, Menu For Hope has raised almost a quarter of a million dollars, greatly supporting UN World Food Programme's Purchase for Progress initiative.

WIN A COPY OF MY BOOK

Menu For Hope is back this year and i'll be contributing 2 copies of my book, I Ate My Way Through Singapore & Vietnam, valued at AU$49.95 each.

I Ate My Way Through Singapore & Vietnam is a 128 page hardcover, vivid photographic memoir coffee-table style book, covering my experience back to my parent's hometown in Vietnam plus a detour to Singapore, a country synonymous for its shopping and hawker stalls. Discover the irresistable flavours of South-East Asia through this chapter of dramatic photographic images and taste the delectable culture and magic of street food vendors who work with little more than a cart and some humble ingredients. This book will excite, delight, educate and inspire - plus the beautifuly illustrated designs, delectable photographs and stunning high quality print materials makes it an ideal gift for foodies this Christmas. It is currently on sale for AU$49.95 at selected bookstores with 10% of net proceeds going to KOTO, a not-for-profit restaurant and vocational training program that is changing the lives of street and disadvantaged youth in Vietnam.

HOW TO ENTER

1. Choose a bid item or bid items of your choice from our Menu for Hope main bid item list or browse the local Asia Pacific list which is hosted by Ed at Tomatom
2. Remember to use the code AP29 or AP30 if you would like to try and win a copy of my book, I Ate My Way Through Singapore & Vietnam
3. Go to the donation site at Firstgiving and make a donation
4. Please specify which bid item you’d like in the ‘Personal Message’ section in the donation form when confirming your donation. You must write-in how many tickets per bid item, and please use the bid item code. Each US$10 (a little of AUD $11) you donate will give you one raffle ticket toward a bid item of your choice. For example, a donation of US$50 can be 2 tickets for EU01 and 3 tickets for EU02 – 2xEU01, 3xEU02.
5. If your company matches your charity donation, please check the box and fill in the information so we could claim the corporate match. (This isn’t relevant to Australian bidders)
6. Please check the box to allow us to see your email address so that we can contact you in case you win. Your email address will not be shared with anyone

My book on sale at Dymocks World Square

Rice and pasta are kitchen staples I can't live without. And now, thanks to Blu and the team at Haystac, I can add Pearl Couscous (also known as Israeli couscous) to my list of must-have versatile ingredients.

You can win 1 of 5 packs of Blu Gourmet Pearl Couscous to trial in your very own kitchen. Keep reading to find out how!

Peal couscous takes its name from its unique pearl-like shape and size. They're around 3mm in size and made from hard wheat toasted in an open flame oven, which gives them a rich, nutty flavour and a smooth texture -perfect for absorbing sauces, stocks and spices!

I put these to the test and made both a savoury and a sweet dish.

1 small fennel bulb
1 tablespoon butter
1 small leek, rinsed and finely sliced
3 ripe tomatoes, finely chopped
1 litre fish stock
½ litre water
2 tablespoons lemon juice
4x 100g smoked cod fillets
4 tablespoons aioli
10 basil leaves, roughly torn
¾ cup Blu Gourmet Pearl Couscous

Trim the fennel bulb, reserving the feathery tops, then cut the bulb in half and finely slice it.

Melt the butter in a large saucepan over medium heat, add the leek and cook until soft, then add the tomato, sliced fennel and stock. Bring to the boil, add remaining water then reduce the heat, cover and simmer for 15 minutes. Add the lemon juice and fish and cover. Cook for 7 minutes, or until the fish is cooked through.

Lift out the fish and add the pearl couscous, stir well and simmer for a further 8 minutes.

Add fish back in and simmer for a few minutes. Divide among four warmed pasta bowls. Ladle the broth over the fish and top with a spoonful of aioli. Garnish with the fennel tops and basil.

Serves 4.

Smoked cod and fennel soup with pearl couscous

I love the simple flavours in this soup. It is almost a bouillabaisse but not as rich. The broth tastes delicate and light and the best thing about this recipe is that the pearl couscous makes it a meal!

I also wanted to play around with spices so poached a cup of pearl couscous in a divine syrup of fruit juices, lemon rind, cinnamon sticks, star anise, vanilla bean and honey, and then once chilled, I mixed it with some fresh strawberries and blueberries. The result was a sublime fruity dessert.

Sweet pearl couscous with berries, French vanilla bean ice-cream and pineapple jerky

Juice of 2 oranges
Juice of 4 apples
2 teaspoons lemon juice
1 teaspoon lemon zest
1 teaspoon butter
2 - 4 teaspoons honey, to taste
1 cup of Blu Gourmet Pearl Couscous
2 whole star anise
2 cinnamon sticks
1 vanilla bean, split
water, as required
Handful berries, according to personal taste
4 scoops vanilla bean icecream

Combine the juices, zest, honey, butter, star anise, cinnamon and vanilla bean in a medium saucepan over medium heat. Cook and stir every few minutes until honey has dissolved.

Bring to the boil, then add the pearl couscous. Simmer for 6 minutes and add water if necessary.

Remove the pan from the heat and cover with a lid. Allow the couscous to remain covered until cool; fluff with a fork occassionally.

Remove spices and mix through berries (I've used quartered strawberries and whole blueberries). Serve chilled with a scoop of ice-cream.

Serves 4.

I've served these with a slice of pineapple jerky as well, as I've been slightly obsessed with my fruit dehydrator lately... more to come on that shortly!

Blu Gourmet Pearl Couscous

Win 1 of 5 packs of Blu Gourmet Pearl Couscous
To enter, simply leave a comment below in 25 words or less and tell me what you would use pearl couscous for?

Sorry, for Australian residents only. Competition entry closes on 8/12/09 11:59pm; winners will be announced on 9/12/09. Please use a valid email address so you can be contacted for your mailing address, shall you win.

Good luck and happy eating! x

For more information on pearl couscous, visit Blu's official website.

THIS COMPETITION HAS NOW CLOSED.

This post has nothing to do with food but plenty to do with me.

You may have noticed from the updated ABOUT section of this blog, that I have recently made some big changes. So when AMEX (American Express) brought to my attention, their latest campaign on “Potentialists”, I was super keen to take part. It’s a topic very close to my heart and I hope this post can help many who feel stuck (in work and life).

Social researcher Mark McCrindle explained that ”Potentialists are the one in five Australians who demonstrate a clear ambition to live a rounder life –one that mixes traditional career success with a refreshing appetite for new experiences. They are looking to make more of what they have, rather than always wanting more, and display an optimistic attitude that has previously been most associated with Generation Y.”

So here’s my story.

Three months ago, on the eve of my 25th birthday, I built up the courage and determination to resign from what used to be my dream job.

How it all started… I entered the professional world of advertising / interactive / digital media (whatever you wish to label it) straight out of uni. I studied a Bachelor of Design Computing at the University of Sydney which was a very broad but interesting course, allowing me to dabble in everything from eMarketing to 3D modelling to game development to interactive design and product design. At graduation, I felt that the degree hadn’t offered me enough so I went on to do a Graduate Diploma in Commerce, specialising in Marketing at the University of New South Wales.

Then I job-jumped several times; I always felt like it was the right time to leave once I had stopped learning new skills and wasn’t challenged enough. I thrived on testing new waters (and occasionally threw myself into the deep end) and loved moving diagonal on the corporate ladder. It meant I was ultimately able to easily expand my expertise and networks while giving myself the satisfaction and salary rises I knew I deserved.

While all of this was happening, I had of course picked up several hobbies. Blogging and producing my photographic memoir, I Ate My Way Through Singapore & Vietnam was one of them, but I also enjoyed dressmaking, web designing, web developing and photographing. These hobbies were pursued outside of work which meant that it was common for me to be up until 3am on a weeknight.

Business also became a hobby. After exposing myself to hundreds of business blogs, books and seminars, I found myself filled with business ideas and little time to do research let alone write business plans. I loved the idea of making something out of nothing.

I hit a snap point after two business ideas fell through which was when I realised I was letting a lot of opportunities go simply because I couldn’t commit to them 100%. So it was only logical that I take the next step and work four days a week.

I did that for about two months before deciding the one day off wasn’t enough.

In the first few months post-employment, I have become an events coordinator, a publicist, a book distributor, a copywriter and a digital marketing consultant specialising in food and hospitality. So until I’m hit with the responsibilities of marriage, children and a mortgage, I love not knowing where my entrepreneurial interests will take me in the next few years.

Here are 5 tips on what you can do next:

1. Surround yourself with inspiration.
Read and meet success stories. Check out the film Lemonade; a documentary which tours the lives of former advertising executives, post-GFC (Global Financial Crisis), from the moment they were fired through to how they saw it as an opportunity to discover long-held dreams that range from artist, to holistic healer, to coffee roaster.

There are plenty of social networks around which are filled with like-minded people, whatever your interest lies within.

2. Experiment with different hobbies
If someone had told me that I will be doing my hobby full time, three years ago, I never would have believed them. I think ultimately, everyone desires to spend more time on their hobbies, whether it be go-karting, painting, travel writing or jewellery-making so give everything a go until you find your passion.

3. Take advantage of flexible working arrangements
Taking the first step can be as simple as leaving work an hour early to attend a writing or cooking course.

4. Recognise who your support team is
Let your partner, family, friends and even colleagues know about your decision to explore your inner-artist and decide what compromises need to be made. Their support is invaluable.

5. Combat fear
Once you’ve fleshed out and faced the worst case scenario, opportunities tend to look brighter :)

Win a $300 travel voucher
Thanks to American Express, one lucky JENIUS reader will be able to take their inspiration to another level with a $300 travel voucher, helping them realise their travel potential.

To enter, simply leave a comment below in 25 words or less and tell me how this $300 travel voucher could help realise your potential.

Competition closes 19th November, 2009 at 11:59pm AEST and is valid to Australian residents only.

P.S. Don't forget to drop by Global Gallery in Paddington, Sydney, this week to check out my book and photography exhibition! x

THIS COMPETITION HAS NOW CLOSED.

I'd also like to take this opportunity to thank all participants for sharing their passion, aspiration and goals. I am truly inspired.

Good luck with chasing your dreams!

Jen
x

The CHOICE Shonky Awards is like the film industry's Golden Raspberry Awards (frequently referred to as the Razzies) for consumer products and services. Best summed up by the CHOICE spokesman Christopher Zinn, "The Shonky Awards highlight what is frankly ridiculous about some of the worst examples of sub-standard products and services CHOICE reviews each year".

When Mark Communications invited me to attend a behind the scenes tour of CHOICE's headquarters, I was more than curious to see where and how these products were tested.

I'll just start off by saying that the CHOICE test labs puts a whole new dimension to a classroom science experiment.

Here are 10 interesting things I discovered:

1. All tests are conducted in a controlled environment. For example, the kitchen is always a steady 23 degrees.


2. Different food types, temperatures and loads are used to test BBQs. Did someone say party?


3. The kitchen is definitely where the fun is. Varying textures from pizza dough to meringue were used to test mixers. They even test microwave defrosters with frozen quiches, measuring the temperature distribution on a hedgehog thermo conductor.


4. Being a CHOICE tester isn't for the commitment phobic. It takes approximately 2 weeks to test mixers, 5 weeks to test BBQs and 12 weeks to test 2 batches of fridges.


5. Tested products are eventually sold half price to staff or auction houses, and occasionally, eBay.


6. It's all about accuracy and monitoring. Everything from heat to energy measurements goes through the calibration lab and if required, a correction factor is added. Heck, even rulers are calibrated!


7. 28 different areas are tested inside a fridge; consistent temperatures result in a longer food life span versus of course, sporadic temperatures.


8. It only takes 1 person to test coffee machines. Caffeine overdose? Oh, and they're tested with short blacks made from Vittoria coffee.


9. What stains are used to test dishwashers? A mixture from the 4 food groups of starch, protein, fibre and fat are used to stain dishes in quarters which are then left to dry overnight in a controlled environment.


10. To CHOICE staff, hot water means 60°C and cold water is 20°C.

While none of the Shonky Award winners collected their gongs, along with who's who of consumer media, some bloggers and I had a good laugh at Vanessa Wagner's demonstrations of just how dodgy these lemons were. And yes, that's a rubber chicken you see in the stock pot!

The Awards that were most relevant to foodies include:
CHOICE Shonky Award: Water at what price?
Winner: Chefs' Cupboard and Massel liquid stocks
Why: The liquid stocks are made from reconstituted powder or concentrate, meaning consumers are paying an extra $2.50 per litre for the convenience of pre-added water.

CHOICE Shonky Award: Honey I shrunk the groceries
Winner: Uncle Tobys Oat Crisp Honey cereal
Why: Shrinkage with extra packaging meaning that despite the RRP as decreased 6%, the unit price increased by 10%!

CHOICE Shonky Award: Cheese-fearing surrender monkey
Winner: Tiffany FP807 food processor
Why: It failed a simple cheese and mayonnaise test and the plastic parts of the shaft even crumbled. Epic fail!

Win a free 3 month subscription to CHOICE!
Want more unbiased product reviews and comparisons? Thanks to Mark Communications and CHOICE, one lucky JENIUS reader will be able to enjoy a 3 month subscription to CHOICE magazine. Simply leave a comment below in 25 words or less and tell me about a shonky product experience you have had.

Competition closes Sunday 15th November, 11:59pm. Winner will be announced on Monday 16th November. Competition is open to Australian residents only.

This competition has now closed.

In celebration of the upcoming release of Julie & Julia, and thanks to Sony Pictures, I have one very exciting competition for JENIUS readers.

If you don't know anything about this movie, here's the synopsis:

Meryl Streep is Julia Child and Amy Adams is writer Julie Powell in the comedy Julie & Julia, the story of how one woman’s journey became another’s inspiration.

Before Julia Child became the world’s first celebrity chef, she was just a woman searching for her calling in life. In 1948 her husband's job has brought them to Paris, and with her indefatigable spirit, she yearned for something to do.  She enrolls in the Le Cordon Bleu cooking school and embarks on a journey that will change American home cooking for ever.

Fifty years later, Julie Powell (Amy Adams) was feeling the exact same way.  Pushing 30, living in Queens and working in a cubicle as her friends achieve stunning successes, she seizes on a seemingly insane plan to focus her energies.  Julie decides to spend exactly one year cooking all 524 recipes in Julia Child's Mastering the Art of French Cooking and write a blog about her experiences.

Director-writer-producer Nora Ephronseamlessly melds these two remarkable true stories into a comedy that proves that if you have the right combination of passion, obsession, and butter, you can change your life and achieve your dreams.

I'm sure that like me, there are many foodies and food bloggers out there eagerly waiting to see this movie! With part of the movie based on a blog, I can't wait to follow the journey of a women, looking to restore herself by cooking through the marvelous book, Mastering the Art of French Cooking, of which I have a copy of (thanks to Sony Pictures).

The book has provided me with hours of foodie pleasure and what I love most, is Julia Child's painstaking detail of every process. Heck, the dessert tarts recipe plus variations was spread across 15 pages of text! But what appears initially as intimiating turned into comfort and confidence as I realised the detail means the result will be almost fool-proof.

So I'm sharing with you, the steps to make one fine Apple Tart.

Mastering the Art of French food blogging Competition

How to win

Simply cook up your very own tart, using the recipe below! Share your tart as a comment on this post, including a short description of your tart plus a link to either your blog post or photos of the final result. Don't forget to comment using a valid email address (this will not be visible to others) so the winner can be contacted for their mailing address.

The prizes

The most creative adaptation, as judged by me & Sony Pictures will win:

1 x Julie & Julia Apron
1 x Oven Mitt
1 x Peeler and Grater
1 x Multi Chopper
1 x Recipe Journal
1x Double Pass

Plus, 5 runners-up will each win 1x Double Pass

Terms and Conditions

For more information about the movie, or to check out the trailer, visit JulieAndJulia.com.au.

Julie & Julia
Only at the movies October 8
Advanced screenings October 3, 4 & 5

TARTE AUX POMMES (Apple Tart -warm or cold)

This classic French apple tart consists of a thick, well-flavoured apple sauce spread in a partially cooked pastry shell. Over it thinly sliced apples are placed in an overlapping design of circles. After baking, it is coated with apricot glaze. For 8 people.

THE PASTRY

The pastry for dessert tart shells in molded and baked in a flan ring or a flase-bottomed cake pan so that the shell may be unmolded. The small proportion of vegetable shortening included with the butter in each pastry recipe gives a less brittle crust when you are using all-purpose flour. If you have pastry flour or French flour, you may use all butter, increasing the amount indicated for vegetable shortening.

We'll need a 10-inch partically cooked pastry shell set on a baking sheet.

1 1/3 cup flour
A mixing bowl
2 Tb granulated sugar
1/4 Tsp salt
11 Tb fat: 8 Tb chilled butter and 3 Tb chilled vegetable shortening
5 - 6 Tb cold water

Measure the dry ingredients and mix into the bowl. Quarter the chilled butter lengthwise; add to the flour along with the chilled shortening. Flickr the machine on and off 4 or 5 times, then measure out a scant half cup of iced water. Turn the machine on and pout it all in at once; immediately flick the machine on and off several times, and the dough should begin to mass on the blade. If not, dribble in a little more water and repeat, repeating again if necessary. Dough is done when it has begun to mass; do not overmix. Scrape the dough onto your work surface and proceed to the fraisage (final blending).

Fraisage (the final blending)

Place the dough on a lightly floured pastry board. With the heel of one hand, not the palm which is too warm, rapidly press the pastry by two-spoonful bits down on the board and away from you in a firm, quick smear of about 6 inches. This consitutes the final blending of fat and flour.

With a scaper or spatula, gather the dough again into a mass; knead it briefly into a fairly smooth round ball. Sprinkle it lightly with flour and wrap it in waxed paper. Either place the dough in the freezing compartment of the refrigerator for about 1 hour until it is firm but not congealed, or refrigerate for 2 hours or overnight.

Uncooked pastry dough will keep for 2 to 3 days under refrigeration, or may be frozen for several weeks. Always wrap it airtight in waxed paper and a plastic bag.

Rolling out the dough

Because of its high butter content, roll out the dough as quickly as possible, so that it will not soften and become difficult to handle.

Place the dough on a lightly floured board or marble. If the dough is hard, beat it with the rolling pin to soften it. Then knead it briefly into a fairly flat circle. It should be just malleable enough to roll out without cracking.

Lightly flour the top of the dough. Place rolling pin across centre and roll the pin back and forth with firm but gentle pressure to start the dough moving. Then, with a firm, even stroke, and always rolling away from you, start just below the centre of the dough and roll to within an inch of the far edge.

Lift dough and turn it at a sight angle.

Give it another roll. Continue lifting, turning and rolling and as neccessary, sprinkle board and top dough lightly with flour to prevent sticking. Roll it into a circle 1/8 inch thick and about 2 inches larger all around your pie pan or flan ring. If your circle is uneven, cut off a too-large portion, moisten the edge of the too-small portion with water, press the two pieces of pastry together, and smooth them with your rolling pin.

The dough should be used as soon as it has been rolled out, so that it will not soften.

Making a pastry shell

A French tart, quiche, or pie is straight sided and open faced and stands supported only by its pastry shell. In France the shell is molded in a bottomless metal flan ring that has been set on a baking sheet. When the tart is done, the ring is removed and the tart is slide from the baking sheet to a rack or the serving dish. You can achieve the same effect by molding your pastry in a false-bottomed, straight-sided, cake pan 1 or 1 1/2 inches deep. When the shell is ready for unmolding, the pan is set over a jar and the false bottom frees the shell from the sides of the pan. It is then, with the aid of a long-bladed spatula, slid off its false bottom and onto a rack or the serving dish. You can also make pastry shells using two matching pie pans; once in a while, the weight of the filling will force the outward-slanting sides of the shell to collapse, so we are not recommending it.

Patially baked pastry shells are used for quiches and for tarts whose filling cooks in the shell. Fully baked shells are for tarts filled with cooked ingredients that need only a brief reheating, or for fresh fruit tarts that are served cold.

Butter the inside of the mold. If you are using a flan mold, butter the baking sheet also.

Either reverse the dough onto the rolling pin and unroll it over the mold; or fold the dough in half, in half again, then lay it in the mold and unfold it.

Press the dough lightly into the bottom of the cake pan, or onto the baking sheet if you are using a flan ring. Then lift the edges of the dough and work it gently down the inside edges of mold with your fingers, taking in about 3/8 inches of dough all around the circumference. This will make the sides of the pastry shell a little thicker and sturdier. Trim off excess dough by rolling the pin over the top of the mold.

Then with your thumbs, push the dough 1/8 inches above the edge of the mold, to make an even, rounded rim of dough all around the inside circumference of the mold.

Press a decorative edge around the rim of the pastry with the dull edge of a knife.

Prick bottom of pastry with a fork at 1/2 inch intervals.

To keep the inside of the pastry shell from collapsing and the bottom from puffing up, either butter the bottom of another mold, weigh it with a handful of dry beans, and place it inside the pastry; or line the pastry with buttered, lightweight foil, or buttered brown paper. Press it well against the sides of the pastry, and fill it with dried beans. The weight of the beans will hold the pastry against the mold during the baking. Refrigerate if not baked immediately.

We'll need a partially cooked shell: bake at the middle level of a preheated 400-degree oven for 8 to 9 minutes until pastry is set. Remove mold or foil and beans, prick bottom of pastry with a fork to keep it from rising. Return to oven for 2 to 3 minutes more. When the shell is starting to colour and just beginning to shrink from the sides of the mold, remove it from the oven. If it seems to you that the sides of the shell are fragile, or are liable to crack or leak with the weight of the filling to come, do not unmold until your tart is filled and finally baked

Otherwise, unmold and slip it onto a rack. Circulation of air around it while it cools will prevent it from getting soggy.

PREPARING THE APPLES

4 Ibs, firm cooking apples (Golden Delicious)
1 Tsp lemon juice
2 Tb granulated sugar
A 2-quart mixing bowl

Quarter, core and peel the apples. Cut enough to make 3 cups into even 1/8-inch lengthwise slices and toss them into a bowl with the lemon juice and sugar. Reserve them for the top of the tart.

THE APPLE SAUCE

A 10-inch heavy-bottomed pan: enamled saucepan, skillet or casserole
A wooden spoon
1/3 cup apricot preserves, forced through a sieve
1/4 cup Cavados (apple brandy), rum or cognac; or 1 Tb vanilla extract
2/3 cup granulated sugar
3 Tb sugar
Optional: 1/2 Tsp cinnamon, and/or the grated rind of 1 lemon or orange

Cut the rest of the apples into rough slices. You should have about 8 cups. Place in the pan and cook, covered, over low heat for about 20 minutes, stirring occassionally, until tender. Then beat in the above ingredients. Raise heat and boil, stirring, until apple sauce is thick enough to hold in a mass in the spoon.

Preheat oven to 375 degrees.

Spread the apple sauce in the pastry shell. Cover with a neat, closely overlapping layer of chilled apples arranged in a spiral, concentric circules, or as illustrated below.

APRICOT GLAZE

1/2 cup apricot preserves forced throiugh a sieve
1 Tb granulated sugar
A small saucepan
A wooden spatula or spoon
Optional: a candy thermometer

Stir the strained apricot preserves with the sugar over moderately high heat for 2 to 3 minutes until thick enough to coat the spoon with a light film, and the last drops are sticky as they fall from the spoon (225 to 228 degrees on a candy thermometer). Do not boil beyond this point or the glaze will become brittle when it cools. Apply the glaze while it is still warm. Unused glaze will keep indefinitely in a screw-topped jar; reheat again before using.

THE FINAL TOUCH

A cake rack or serving dish
1/2 cup apricot glaze
2 cups heavy cream to creme fraiche

Bake in upper third of preheated oven for about 30 minutes, or until the sliced apples have browned lightly and are tender. Slide tart onto the rack or serving dish and spoon or paint over it a light coating of apricot glaze. Serve warm or cold, and pass with it, if you wish, a bowl of cream.

This competition has now closed.

Stay tuned for more giveaways on JENIUS :)

Instead of just teasing you with a product review, I'm sharing the love with 10 lucky JENIUS readers! Courtesy of Carman's, each winner will receive 2 boxes of Carman's Muesli Bites (one of each variant: Fruit and Apricot).

I'm not big on counting calories but for those that are, these fantastic snacks are less than 100 calories each. To put that into context, a banana or a handful of nuts each contain more than 100 calories.

Since the day I received my Muesli Bites from the team at Carman's, I have kept them in arm's reach as an emergency snack.

They taste just like the muesli bars; the cinnamon and honey aroma plus the rolled oats texture makes them scrumptiously satisfying.

How to enter
In 25 words or less, leave a comment below and tell me what snack Carman's Muesli Bites will be replacing?

This may be your afternoon ritual of a spoonful of Nutella, a naughty can of Coke or that KFC Wicked Wing Snack Box!

My handy boxes of Carman's Muesli Bites... centimetres from the laptop!

Size of Carman's Muesli Bites in comparison to a 50 cent coin

Competition closes on Friday 28th August 2009 at 11:59AEST. Winners will be announced on this page on Monday 31st August 2009 and will be contacted via email for their mailing address.

This competition has now closed.

Stay tuned for more giveaways on JENIUS :)

Because I know how good the Taste Festival will be (they have released the menu here and you can also preview some of the goodness from the launch party here), I am super thrilled to be partnering with The Mint Partners. We're giving away double entry passes to the Taste Of Sydney festival to 3 lucky JENIUS readers.

The festival is going to be the hottest gastronomic tasting session ever and it's only 2 weeks away.

To enter, leave a comment in 25 words or less about why you should win a double pass to the Taste Of Sydney festival?

Competition closes on March 9, 2009 at 11:59pm AEST. Winners will be announced the day after, on March 10, 2009 and will be notified via email for their address.

Good luck!

(Psst, I will be going to the Sunday session. Give me a shout if you win and would like to join moi)

Where, when and how much?
Taste Sydney Dates 12-15 March 2009

Entry only ticket (Pre purchased) $25
Premium ticket $50 includes entry and $30 worth of Crowns
Pre purchase essential through www.tasteofsydney.com.au and Ticketek 132 849
Standard Entry is $30 on the door.
The Emirates Lounge VIP Ticket $100 includes entry, $30 worth of Crowns & access to the VIP Emirates Lounge including complimentary drinks
Child (age 6-14) $15 entry only

Last Thursday, I was invited to attend the launch of Way2go, a bi-monthly user-generated magazine backed up by NRMA which offers inspiring and entertaining stories, personal tips and advice from passionate travellers. Call it Magazine 2.0 if you like.

The magazine is packed with real life experiences and quirky photography and travel tips. My favourite in this first issue was the DIY security with a rubber doorstop! The magazine even offers some awesome prizes for great stories.

Just before I take you behind the scenes to this media launch party, I am proud to announce the first giveaway on JENIUS! Scroll down to the end of this post for more info on whats up for grabs and how to win. I'm overwhelmed with excitement as PR and media agencies begin to embrace bloggers as this means there's plenty of good stuff coming your way. This recognition is rather flattering and I must admit that I'm enjoying the opportunity to network with some amazing people (as well as the free food, of course!).

Aerial view of function

The Way2go launch party was held at Mezzaluna, a modern Italian hotspot on Victoria Street, Potts Point. The restaurant was staffed by its 2 owners, bartenders and wait staff. I found myself rotating between the gorgeous warmth on the outdoor terrace which had a stunning view of the city skyline and the air-conditioned floor which featured a scrumptious array of traditional Italian bites.

Food on offer included this oven roasted stuffed suckling pig, freshly shucked oysters, grilled eggplant and zucchini, celeriac salad, crab and fish cakes, risotto balls, salmon carpaccio, figs wrapped in finely sliced proscuitto and much more. I finished off with not one but two servings of fresh gnocchi, the first with tomato sauce and the second with gorgonzola & cream sauce. It then only made sense to pair it with two pieces of chocolate and ricotta filled cannoli. Delish!

Oven-roasted stuffed suckling pig

Celeriac salad

Fresh figs wrapped with prosciutto

Mushrooms with blue cheese

Grilled zucchini and eggplant

Marinated capsicum

Crab and fish cake balls

Risotto balls

Lamb rolled in poppy seeds

Carpaccio of salmon

City views

Gnocchi freshly made

Fresh gnocchi cooking with tomato sauce

There was a business card pot competition which I coincidentally won as well! You can tell how thrilled I was in the pic below. It was the first time I had ever won anything decent! With $200 worth of lunch or dinner, I'll be back soon to try the a la carte menu.

Me winning business card pot prize

Cannoli

I left the night with a goodie bag of NRMA Publishing mags and a very cool USB key-chain photoframe! And there's something for you too... (scroll down a tiny bit more)

Goodie bag

Win 1 of 5 one-year subscriptions to the Way2go magazine!

Thanks to Zing, 5 lucky JENIUS readers will win an one-year subscription to the Way2go magazine!

To enter, simply leave a comment in 25 words or less about why you want this subscription to the magazine. Be the most creative to win.

Sorry, this promotion is open to Australian and NZ residents only.

Entries close on Friday, 27th February 2009 at 11:59pm. Winners will be announced on Tuesday 3rd March 2009 and will be notified via email for their address.

Good luck!

Way2go magazine is on sale bi-monthly at newsagents across Australia for $5.95. Issue 1 is out now. For more info, visit the official site.