The Cooking Road Map

produces delicious foods – everyone's happy if our tummy's stuffed!

Risotto Cake

preparation time: 20 mins

cooking time: 50 mins

serves 6


  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 3 1/2 cups hot chicken stock
  • 1 cup grated parmesan
  • 2 eggs


  1. heat oil in a heavy-based pan over a low heat. add garlic and rice and cook, stirring, for 1 minute. stir in wine. add a ladleful of stock and cook, stirring occasionally, until absorbed. repeat with remaining stock
  2. preheat oven to 180 degree Celsius. line base and sides of a 20cm round springform tin with baking paper. remove rice mixture from heat, cover with a lid and stand for 10 minutes. remove lid and stir through half of the parmesan and both eggs until combined. spread mixture into tin, smooth top and sprinkle with remaining parmesan.
  3. bake for 35-40 minutes until golden. allow to cool slightly, then cut into wedges to serve.

source: better homes and gardens 2008


Cheese pleasers

CHEESE lends itself to so many occasions-barbecues, stand up cocktail parties, sit down dinners or buffet meals; and it’s also ideal for when you’re asked to ‘bring a plate’.

cheese for starters

fresh and soft cheeses are lovely served antipasto-style with drinks at the beginning of a meal, barbecue or picnic.

try South Cape Persian Fetta or Goat’s cheese, prosciutto wrapped bocconcini, and even a pepper cheese like South Cape Cracked Pepper, with olives, salami, asparagus, roasted capsicum and cherry tomatoes. serve with crispbreads and crusty bread.

cheese for afters

an ideal cheese selection starts with a soft, white cheese, such as Tasmanian Heritage Brie or Camembert, a blue cheese like King Island Dairy’s Roaring Forties, and a firmer style – perhaps Mersey Valley Vintage or South Cape Swiss-style cheese.

serve with crusty bread or crispbreads, seasonal fruit – grapes, pears, figs or green apples – and something sweet, like quince paste or dates.

one special cheese

after dinner, sometimes just one special cheese – like king island dairy’s endeavour blue, drizzled with a little scented honey and served with a sticky dessert wine – is all you need.

cheese etiquette

  • allow 20-30 grams of each cheese per person
  • serve cheese at room temperature – remove from fridge 1 hour beforehand
  • provide one knife for each cheese
  • present cheese on an over-sized plate so there is room for cutting
  • cut a “starting slice” on each cheese to indicate to guests how it is best cut


the rind of soft cheeses is edible but the rind of firm cheeses can be dry or brittle, so is usually avoided.

ask the foodie

got a cheesy question? you can ask Naomi Crisante at

source: better homes and gardens 2008

Omelette in a bag

whether it’s breakfast, lunch or a starter, this tasty treat will tempt you!

preparation time: 5 mins

cooking time: 5 mins

serves 1


  • 4 eggs
  • 1 tbsp cream
  • 25gr prosciutto
  • 25gr brie
  • 1 tbsp parsley
  • salt and pepper, to season


  1. put eggs, cream, prosciutto, brie and parsley in a snap-lock bag. season with salt and pepper and shake to combine.
  2. remove as much air as possible from bag and put it in a second bag (in case it leaks).
  3. put bags in simmering water for 5 minutes or until omelette is cooked. remove from bags.

source: better homes and gardens 2008

Hotcakes with honey rum and apple butter

preparation time: 15 mins plus 40 mins standing time

cooking time: 35mins

makes 24 hotcakes


  • 3 cups milk
  • 1 tbsp white vinegar
  • 2 1/2 cups self-raising flour
  • 1 1/2 cups plain flour
  • 4 eggs, beaten
  • 60gr butter, melted. extra 60gr butter, for greasing
  • 1/2 cup honey
  • 2 tbsp white rum

apple butter:

  • 110gr jar pureed apple baby food
  • 250gr cream cheese, chopped
  • 1/4 cup pure icing sugar, sifted
  • 1 tsp cinnamon
  1. measure milk into a jug, add white vinegar and stand for 20 minutes. sift flours into a bowl, add sugar and stir to combine. make a well in the centre, add egg, milk mixture and melted butter, and whisk until smooth. stand for 20 minutes, to settle.
  2. to make apple butter: beat apple puree, cream cheese, icing sugar and cinnamon in the small bowl of an electric mixer until combined and smooth. set aside.
  3. heat a large, non-stick frying pan over a medium heat. smear a little extra butter onto several thicknesses of scrunched paper towel and grease base of pan. pour quarter-cupfuls of mixture into pan, 3 at a time, and cook for 2 minutes until bubbles appear in batter. turn hotcakes over and cook the other side for 2 minutes.
  4. stack hotcakes on a plate and cover to keep warm. repeat cooking process with remaining batter. whisk honey rum in a small jug until combined.
  5. serve hotcakes drizzled with honey rum and a dollop of apple butter.

source: better homes and gardens 2008

Summer Berry Trifle

made with frozen berries, this sweet trifle is the perfect full stop to a light summer lunch.

preparation time: 20 minutes

serves: 6-8


  • 85gr pkt cherry jelly crystals
  • 250ml (1cup) boiling water
  • 200ml cold water
  • 250gr bought plain round sponge cake
  • 60ml (1/4) cup Cointreau liqueur, sweet sherry or rum
  • 300ml double thick cream
  • 160ml (2/3 cup) bought custard
  • 3tbsp icing sugar, sifted
  • 500gr box creative gourmet frozen summer fruits
  • 500gr mascarpone


  1. make up jelly following packet directions and leave in the fridge to set.
  2. cut the sponge in half through the centre to form two rounds. place one of the rounds in the base of a 2.5L round glass serving dish. brush over 2tbsp of the liqueur.
  3. whisk the cream, 125ml of the custard and 1 tbsp of the icing sugar until just combined. spoon half the frozen summer fruits over the sponge. spoon over half of the jelly. pour over the cream mixture.
  4. repeat layering with the remaining sponge and liqueur. whisk the mascarpone with the remaining custard and remaining icing sugar. spoon over the sponge. top with the remaining jelly and remaining berries. cover the top of dish loosely with plastic wrap. place in the fridge for at least 6 hours to allow the flavors to develop.

cooks tip: thickness of mascarpone varies between brands. if you find the mixture a little thick, simply whisk in extra custard.

recipe by:

source: better homes and gardens 2008

Crème Brulee


  • 600ml thickened cream
  • 1 vanilla bean, split, seeds scraped
  • 6 egg yolks
  • 120gr demerara sugar


  1. Preheat oven to 120°C.
  2. Place the cream, vanilla bean and seeds in a saucepan over medium heat and bring to scalding point, then remove from heat. Remove vanilla bean and discard.
  3. Whisk together egg yolks and caster sugar in a bowl for 2-3 minutes or until pale.
  4. Pour hot cream over egg yolk mixture, continuing to whisk until well combined. Strain mixture into a jug, evenly divide between 4x200ml ramekins.
  5. Carefully place ramekins in a deep roasting pan lined with a folded tea towel. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil.
  6. Bake in the oven for 40 minutes or until the custard has just set. Remove ramekins from the water bath, and set aside to cool.
  7. Sprinkle demerara sugar evenly over the surface of the baked custards. Run a kitchen blowtorch over the custards, or place under a preheated grill until the sugar bubbles and caramelizes, and serve.

serve: 4

recipe from: Masterclass, Masterchef 2010, by George Calombaris.

Foods Getaway

As i promised, you will get so many informations about foods in this blog. Foods don’t always mean recipes, but also the cool restaurants to go! These are the restaurants that you guys should try:

Marche Restaurant

Marche is a swiss restaurant, that has a very unique kind of system. We usually eat in a restaurant which the waiters and waitress come into our tables, and asking what are our orders. We don’t find that kind of system in here. Marche is a market restaurant. So, when you go inside the restaurant, the waitresses will give you a card, and that card is somehow your life. If you leave out that card, you will have to pay 1.000.000IDR as a fine. As i said, Marche is a market restaurant, so you will have to find your own table and after you found your table, you have to change the status of the table into ‘reserved’. After that, you’re free to go around the restaurant and order the food at the stall that you want, when you ordered the food, the chef will give a stamp on your card. Each stall has a different stamp. After finished eating, you have to go to the cashier and the cashier will ask your card and detect the price from the stamps.

The foods:

  • pasta
  • rosti
  • vegetables
  • sandwiches
  • rotisserie

And they also have a super super good dessert! I love the ice cream, I love the mousse, I love the cakes. My favorite dessert of Marche is Bee Sting. You guys have to try that!

Note to remember: the average price for eating in Marche is 120.000-150.000IDR per person. It’s not that it’s the cheapest price, but just in case. Especially if you’re eating complete dishes (appetizer, main course, and dessert) it will definitely reach 150.000.

Places: Plaza Senayan – 5th floor, Grand Indonesia Shopping Town – level 3A, facing the musical fountain.

The Edge – Roof Top Resto

The Edge ini di design sesuai dengan tema Kemang Icon dengan menggunakan unsur alam. Jadi otomatis kita bisa ngeliat ada unsur api, air, dan logam di sini. The Edge ini juga pernah masuk ke dalam scene film Nagabonar Jadi Dua loh.. karena ini adalah roof top resto, kita jadi bisa ngeliat pemandangan-pemandangan oke, seperti sunset view yang bisa made our day ;). Kalo kesini makanan yang harus di coba itu Charcuterie Plate, ini adalah appetizer nya. what is Charcuterie Plate? Charcuterie Plate terdiri dari roti yang crusty dan ikan salami. For the main course, makanan yang wajib dicobain itu Char Grilled Asian Lobster. Lobseter nya… angkat dua jempol deh enaknya! udah lezat, lunak lagi. tapi secara itu enak dan high quality, harganya juga high dong.. Harga dari Char Grilled Asian Lobster itu sekitar 145.000IDR. dan ga ketinggalan dessertnya yang harus dicobain adalah.. BAKED NEW YORK STYLE CHEESE CAKE that will never let us down!

Address: Kemang Icon lt.5 – Jl. Kemang Raya no.1

Average price: Rp. 25.000-Rp.145.000++