Thai Entrees - betel leaf, coconut, corn, prawn, peanut - the basics of sophistication

Unlike Thai menus served in the abundance of restaurants in Sydney over the last 20 years, new generation of managers see a niche to sell by emphasizing the point of difference to seize the customer dollar and stand out amongst keen competitors.

Two of the more exotic entrees are : betel leaf (miang khum) and golden cups (kratong thong).

Australians who frequently visit Thailand think that this is a rip off. One could get dozens of these delicacies which are considered commoners food at only a fraction of the prices in the Land of Smiles.

One could easily DIY miang khum at home for parties as it doesn't require great cooking skills unless they can't get supplies of betel leaf and really missing this street food.

To be fair, golden cups are a bit more difficult and time consuming to fry. They can be prepared in advance and stored in air tight box but it is best not to keep them more more than three days. The filling is easy enough as you could put almost anything you wish to attain a mixture of sweet, salty, sour flavours and crunchiness.

Unlike the original recipes, Australian Thai food can only be a shade close to authenticity but it has not reached there yet.

No matter how good the quality of dessicated coconut may be, it can never match freshly toasted grated coconut.

Laduree French Macarons in Westfield Sydney CBD

This fairly new kid of the block boasts of a recipe direct from France. Since opening last quarter of the year, Laduree has attracted a steady following even though the fad and craze of macarons have dissipated somewhat.

http://www.broadsheet.com.au/sydney/food-and-drink/article/laduree-brings-french-macarons-sydney

Though it does not have the aura of exotic gold dust promoted by Adriano, the King of Desserts,  in his version and interpretation of macarons, the traditional and original French macarons are equally popular.

http://www.sbs.com.au/food/recipe/11681/golden_macarons

Unlike the mass produced ones that are sold in some supermarkets and grocers, this French sweet has a much softer bite. Hence, Laduree comes with a higher price tag.

Thank God! Elastic, artificially flavoured and overly sweet macaron fillings are forgettable and unforgivable, this one is simple and pleasant.

Nevertheless, a macaron is a macaron. Except novice cooks, you can't go very wrong with it.

The tower or pyramid of macarons is a reminder of the Masterchef competition creations. Where did they draw inspiration from?

Like all exquisite branding, marketing a bundle of non-food items which are non-perishable can help to boost revenue and hopefully profits. Aromatic candles and body creams could lead you to imagine they are almost good enough to eat.