So, You Want to Be a Travel Writer?

We rarely devote this space to advertising thought we'd make an exception for this --- a darned fine opportunity for anyone hoping to pursue travel writing as a career. This summer World Nomads will send one lucky aspiring travel writer to southeast Asia to learn the tricks of the trade from a few professionals. This no-strings Travel Writing Scholarship -- which includes a flight to southeast Asia from your home country -- is open to non-professional writers of any nationality.

You'll start in Singapore, where you'll shadow Rough Guides writer Richard Lim and help him update the guide. Then it's on to Bali where you'll get off the beaten track with Stuart McDonald, founder of mega travel website Travelfish (our preferred source, by the way, if we're looking for guidance in southeast Asia).

Finally, you'll embark on a food odyssey in Malaysia with Tin Cho Chaw, author of the beautiful cookbook hsa*ba (read our interview with Cho, here). After some time in Kuala Lumpur you'll head to Penang where you'll spend time with a few Penang-based food obsessives ... including me.

Applications must be accompanied by a short essay; the deadline is April 23, 2012. What are you waiting for?

Ms. Jazz Reviews: Nero Teca, Lorong Ceylon

Just had some wonderful session LeeHom-oogling for 3 hours straight! Can he get any more handsome than this? *swoooon* those voice are filled with honey, i swear. soo sweet, sooo soothingggg, so addictive!

For a few seconds though, i tot he looked straight at me- we had a moment. hahaha! I've heard this from so many people. =)

Oops, before i get too carried away, back to the topic- Can I just be short and sweet about this? Nero Teca has been in the market for a long time, and almost requires no further introduction. But having to really enjoyed my dinner the other night, I felt that this really deserves some effort from my part (no matter how minute)


Part of the successful Italian F&B Nero Group whom is known to churn out some pretty good Italian dining; Nero Teca is by far the best outlet within the group.Business was brisk despite being on a weekday. Probably due to the ideal location just off the main Changkat Stretch, and residing in the sommerset service apartment. Reservation is recommended.
The interior character is simplistic, with long and lean layout. Not a very big restaurant with very little moving space and chairs are placed almost back to back. Nevertheless we werent too bothered with these little details and do enjoy its vibrant and cosy atmosphere. Truth be told, we were the noisiest bunch of 15pax.

We ordered little varieties but with double/ triple portion. Take the suckling pig for example (off the menu) weve ordered 3 portions of those. Out came the piglet with the head and tail still intact, looking peacefully at sleep (or not) depends how you want to look at things. Unlike the Chinese versions where the skin is often crunchy and thick, the ones served here was beautiful, thin crispy skin that breaks easy. The meat itself is delightfully juicy. We enjoyed it just like this. Simple with no additional seasoning, however they did also include what Im guessing lentils by the side? Never a fan so did not taste it.

Classica Bruschette (RM20)- Plum tomatoes, basil, oregano, extra virgin olive oil, which my friend commented that Silver Spoon serves better ones, and shes not saying it just to be nice I hope!! Pricey considering RM20 for 2 pieces but to justify there were ample of fillings on the bread.

Neroteca mixed mesclun salad (RM34) dressed with balsamic vinaigrette, topped with four cheeses, sliced specks, olives, grilled artichoke. My friend being vegetarian has requested to change those specks into poached eggs with no issue. She liked it very much and recommends it to me, however one bite confirms that salad is really not my thing. Give me those meats any other day. *Rawr*

Maiale Tonnato (RM30) thin slices of slow roasted pork loin topped with tuna and caper sauce surely sounds promising but I was little confuse how these combination works together, especially since it was less than memorable. To give credit, the pork loin was roasted till tender, texture was good.

Ravioli Tirolesi (RM30) stuffed with homemade sausage, speck topped with light creamy walnut sauce. A winner dish with wonderful thick creamy sauce, with chunks of walnuts added for extra texture. Worth a try.

Also off the menu, is squid ink spaghetti seafood marinara is so ridiculously good. Perhaps we ! were hun gry and though big portion shared between 4 girlies were hardly enough. Definitely no skimming on those seafood as we were offered plenty of those, but if anything I yearn for more, its those squid ink spaghetti that blended so well with the tomato sauce (which thankfully is not too acidic with a tinge of sweetness)

Crostina Neroteca (RM58)- Braised Pork ribs with broccoli top with mushroom gravy. Decent but unmemorable.

Desserts were mediocre, if you ask me. The classics are the tiramisu and crme brulee. Both I find so-so. The only thing that appeals to me is the cheesecake, which though simple was nicely dense and creamy.

Cheesecake

panna cotta was all too ordinary, with a less creamy texture

All-in-all, with the combination of hits and misses, I still thoroughly enjoyed myself and I especially like the idea of a pork serving Italian restaurant. My chef once told me that if we were ever to go non-halal, there is so much to do with Italian cooking, and I couldnt agree more.

Can you see the difference between two cameras? =) thanks charles for sharing the pictures!

Nero Teca

Ground Floor,

The Sommerset,

No. 8, Lorong Ceylon

50250 Kuala Lumpur

Tel: 03-20700530

http://www.neroteca.com/

Opens daily from 11.30am to 11.30pm

BEERY GOOD!

Would you believe these chunky baked chicken are fat-free? It's true!

I used the recipe from this cookbook - Quickies and the results are well-worth the little efforts put in.

Pre-heat oven to 230 degrees Celsius. Then marinade about 1 kg chicken pieces (cut into medium-sized chunks) with 1/2 can (150 ml) beer, 2 tsp sugar, 1 tsp salt and 1 tsp white pepper powder.

Since I didn't have any garlic powder at hand, I just smashed 6 cloves of fresh garlic and added that into the marinade. If you're using garlic powder, 2 tsp would be enough.

I let the chicken sit in the fridge for about 30 minutes before dredging them in some plain wheat flour. Use just enough to coat the chicken pieces evenly. Shake off any excess flour before placing the chicken pieces onto a wire rack atop a roasting tray.

Bake the chicken for 15 minutes. Lower heat to 180 degrees Celsius and turn chicken pieces over to cook for another 15 minutes. Keep a close watch on the chicken pieces to avoid them from being overly burned.

Test the thickest pieces to ensure the meat is cooked through - juices should run clear. If they're underdone, cook for another 5 minutes. Serve piping hot to enjoy the super-duper juicy tenderness with an oh-so-heavenly garlicky and beery accents! Soooo good!

A Minor Place @ Hartamas

A Minor Place has the potential to become a major player in the Hartamas F&B scene, though its business hours (8am-4pm) might be tough on many of us.

Keeping a low profile in Plaza Damas, this sunshine-swathed cafe whips up aromatic nasi lemak (RM7.50), made arresting with creamy-chunky pork rendang & savory, not-too-spicy sambal.

A bit of East-meets-West: minced pork in a rich bean sauce, served over spaghetti with shredded carrots & cucumber (RM6.50). Absolutely addictive, thanks to its deep, meaty flavor.

Pork chops (RM16.90), big ones oozing with lip-smacking juices. Love the apple sauce, which supplies a surprising sprightliness to this meat-&-mashed-potatoes recipe.

A Minor Place's pork burger (RM16.90) boasts a triumphant! ly thick patty & crispy-succulent bacon. Would be even better with a fried egg on top, so be sure to ask for one (make it runny!).

Anxious to stave off a carb-&-protein coma after this lunch, we walked over to Le Passione Cafe inside Hartamas Shopping Center for a burst of caffeine.

Foamy cappuccino, presented in fine form.

Latte, a little too hot perhaps. Had to wait five minutes before being able to sip this comfortably.

Booze! Irish coffee, blended with whiskey. Not enough to register high on the liquor level though.

Tea for two: Earl Grey, by Taylors of Harrogate.

Plus, some iced peach tea to cool down on a humid weekend afternoon.

A Minor Place @ Plaza Damas,

G-0-11, Plaza Damas, Sri Hartamas, Kuala Lumpur.

Tel: 03-6211-7418

Open Tuesday through Sunday, 8am-4pm.

Le Passione Cafe,

Hartamas Shopping Center, Kuala Lumpur.

Visiting Lungarotti Winery, Italy

Visiting Lungarotti Winery, Italy

This year, 2012, sees the Umbrian producer Lungarotti celebrate two anniversarys.. It has been 50 years since the renovation of the winery and vineyards and 50 years since the launch of their icon wine the Rubesco. They have launched a special anniversary wine in celebration, a red called simply 50.

No samples offered of 50, a 100% Sangiovese, during a visit to Lungarotti, one of the largest producers in the region. What was available to try and drink included the Rubesco, its white stable-mate the Torre di Giano, and a dessert wine the Lungarotti Dulcis. Each as delicious as the next and really shining with the simple, local fare, served for an evening meal. (When I say simple, I mean in a rustic/local manner as a counter to anything overly fancified, rather than meaning anything derogatory).

What could be better while relaxing after a winery tour with the two sisters who run the company Chiara and Teresa than with a glass of bubbly in front of a warming open fire? It being a cold winter in Umbria. The sparkling, Lungarotti Brut [Adegga / Snooth] a 50-50 mix of Chardonnay and Pinot Nero. Its a fine enough wine as an aperitif but maybe lacking any great depth and complexity.

According to David Lowe (writing on the International Wine Tourism site)

Chiara Lungarotti is now the CEO of the Lungarotti Group which produces nearly three million bottles per year and has 120 staff. Despite the size of production, quality is never sacrificed. Teresa says, Never be in a hurry each kind of wine needs its own time We do not sell wine when it is unbalanced, tough, rude; we give a consumer a wine when it is ready, not before.

The Lungarotti Torre di Giano 2010 [Adegga / Snooth] is a mix of Trebbiano (70%) and Grechetto (30%) which I scribbled a note summing the white up as fresh, easy drinking with a typical slightly bitter, nutty finish. Typical of the Umbrian style (Trebbiano is never going to be hugely complex), clean, cool, light, and great with a mix of Pecorino cheese, hams and salamis. I imagine a little seafood would be a wonderful partner too.

The Lungarotti Rubesco 2008 [Adegga / Snooth] is mainly Sangiovese with a third coming from Canaiolo. A wine worthy of just a little age to smooth out the rampant tannins and provide a silky mature elegance.

And then the Lungarotti Dulcis NV [Adegga / Snooth] which is a lovely fortified wine from Trebbiano and other local white varieties given two years in barrel. Id edge towards matching with cheese (blue) and foie-gras rather than anything too puddinge, for it has a dry twist on the finish.

As we discovered the Lungarotti family have interests outside the vineyard but still rooted in the regional heritage. There is a fun wine museum (with a vibrantly enthusiastic young curator) where a competition saw us dash from room to room following clues and hunting for small engraved snails, mythical creatures amongst Picasso prints and unique chalices in a plethora of exhibits encompassing wine history from the Etruscans through to more modern developments. There is an olive oil museum too. Time pressures made this a more flying visit; still highly entertaining under the auspices of our waist-coated guide. I recall some convoluted story that linked the layout of New York streets with the British Empire and ancient Roman olive producers

All these properties are in the town of Torgiano just to the south of Perugia. A prime location for visiting Lungarotti. Entry to the museums is 4.50 a guide (in English, German, French or Spanish) is available on appointment. The winery reception is free, reservations are appreciated (closed Sundays and for lunch 1-3). Check the Lungarotti website for details.

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