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Strathfield Good Food Guide : Food Guide 2011
sweet endings Chef Young Jin Kim HELLO HAPPY CAKES 22 The Boulevarde, Strathfield. Phone: 9715 6259 What type of food do you serve? Cakes, desserts, bread and coffee. Our cakes and desserts are French style but here in Strathfield our bread is Japanese style. How long have you been a chef? Four years at Hello Happy but I started six years ago. Where did you learn to cook? At Le Cordon Bleu, a French cooking school in West Ryde. What is your specialty? When I started working at Hello Happy four years ago I used to focus on cakes from Japan but I changed the concept to Frenchbased recipes. But our specialties are our cakes and desserts and I think our best is our tiramisu, because we only use 100 per cent mascarpone cheese. It is the really traditional way to use only real mascarpone because it gives more moisture and makes it really soft. I also use special coffee syrup in it. Where do you source your ingredients? I get my fresh food from Flemington markets and I have www.ourstrathfield.com.au three suppliers for my chocolate but I mainly get it [chocolate] from Artarmon. I get some of the French ingredients from Deshel Foods [in Frenchs Forest], which is a Sydney store where I can buy European food. However, I also get some of the French ingredients imported from Korea because they have a lot over there. What is your signature dish? Our potato cake, because some people think it is really weird BROWNIES INGREDIENTS 110g unsalted butter 130g brown sugar Pinch of salt 2 eggs 90g dark chocolate 40g plain flour 15g almond meal 20g cocoa powder 15-20g pecans or walnuts 15g sliced almonds METHOD • Preheat oven to 170°C. Grease and line base of 20cm square cake tin. • Place butter and chocolate in a heatproof bowl over pan of simmering water (don’t let bowl touch water). • When butter and chocolate have melted, remove from heat and let cool slightly. • Beat sugar and salt into the mixture. • Add eggs and whisk, beating well. Add almond meal and cocoa powder, beating until smooth. • Fold in walnuts or pecans and pour mixture into pan, smoothing the top. • Decorate with sliced almonds. Bake for 20 minutes or until skewer comes out with a few moist crumbs attached (not sticky batter). • Allow to cool before turning on to a wire rack. Peel off lining paper. • Cut into squares and serve topped with vanilla ice-cream. Recipe 2012 edition | 53 and they say, ‘Why do you make this cake from potatoes?’ But when they try it they really like it. I even made a wedding cake from potatoes. It’s our best seller. Does your restaurant serve any dishes you believe to be Asian fusion? I think the potato cake is really fusion because it is Korean but we have changed it a little bit to use fresh cream flavour.
Food Guide 2010
Strathfield Good Food Guide 2012