First Stage

Top: Confit Yuzu, Strawberry Balsamic, Chocolate Nougat
Middle: Chilli, Crispy Praline, Peanut Butter
Bottom: Mango Passionfruit, Green Tea, Lychee

I went to my first stage since arriving in Sydney. It was at a boutique chocolate shop called Kakawa Chocolates. It's still fairly new. Their doors opened less than two years ago. Just by looking at their website, it's obvious they make beautiful chocolates. Their pictures alone made me want to work there. The fact that they make their own ice cream sandwiches and gourmet chocolate bars, that won me over.

Everything they make there is fresh. Their production is in small batches, and made more frequently. They make these delicious hand wrapped soft caramels in five different flavors.

Vegemite

What is Vegemite? The name doesn't sound appealing. The fact that the spread is a deep brown colour is even more off putting. The main ingredient in Vegemite? Yeast extract. I can't count how many times I've walked by it at the supermarket, picked it up, and put it back on the shelf. It's been somewhat of a mystery to me right up until a few years ago.

Japanese Sweets

Brownies, cheesecake, mile high lemon meringue pie, chocolate fudge cake... all these sweets conjure up images of classic American desserts. Chewy, crispy, creamy, fluffy, sticky, and all very sweet. Nothing wrong with sweet, but sometimes my teeth ache from eating something so sweet I feel the need to have to brush my teeth after. We are so accustomed to such sweet things we forget that all we need is something that just doesn't taste savoury to finish our meal.

This is when I discovered the art of Japanese sweets. I honestly didn't know much about Japanese sweets until I went to Japan. It opened my eyes as to what is considered a dessert.

Home Sweet Home For Now

The past ten days after arriving in Sydney has been to say the least, stressful. We arrived at 9 am and pretty jetlagged. We made reservations at a hostel and ended up staying there for 8 days before we could move into our temporary apartment. It was my first time staying at a hostel and it wasn't as bad as I thought. We made sure to book a private room (which didn't have an ensuite bathroom). The bathrooms and kitchens were shared and everyone buys their own groceries and cooks their own meals. This kind of accomodation encourages people to be more social, although the downside is that there are some rowdy people that just want to party.

Changes

Nightlife on the streets of Kyoto

I can't believe it's been one year since my last entry. Alot happens in one year. I've started and finished my first pastry chef position, moved out of my apartment, travelled through Southeast Asia, and now living in Sydney for a year. Phew! Yes it's been a whirlwind of events as I'm still trying to wrap my head around all that's happened. The biggest thing for me so far has been my travels.