Tag Archive: festival


Opera House Sydney Vivid | At Down Under | Viviane Perenyi

The sails of Sydney Opera House animated with light projection for the Vivid festival.
I specially liked the part paying homage to Utzon.

Opera House Sydney Vivid Festival | At Down Under | Viviane Perenyi

Opera House Sydney Vivid Festival | At Down Under | Viviane Perenyi



Summer Fare

Jícama Daikon and Cabbage Salad | At Down Under | Viviane Perenyi

Novelty could be the tag of the past week.

New to me, the taste of yam bean. I’ve finally satisfied my curiosity after spotting this root vegetable a while back at the market. Sweet and crunchy, I liked it combined with shaved green daikon and shredded Chinese cabbage. It makes a refreshing salad and an easy lunch for one.

Also new, the second edition of Rootstock festival last week-end. Paprika and I went there with a friend and we had a good time browsing and tasting artisan food and drinks. My eyes were caught by these beautiful bouquets of fresh herbs; So lovely with oregano and basil blossoms. I’ve mixed them in pasta and turned the rest into pesto.
Love these flavours of summer…

Oregano Blossoms | At Down Under | Viviane Perenyi

Oregano Pasta | At Down Under | Viviane Perenyi

Tomato Feta and Pesto Sourdough Toasts | At Down Under | Viviane Perenyi


On a Rainy Day

Sinemage Nashi Pear Polenta cakes

Today, the weather was the kind of when you want to stay warm at home with a good book and a cup of tea…

To complete the picture, let’s add a little something to nibble on too.
Why not ?

Something swallowed in two bites.
Something moist and sweet.
Something like these little polenta rounds topped with caramelised nashi pear.

Then, the repetitive sound of the rain becomes a melody…

Sinemage Nashi Pears

Hope you are enjoying a great week-end !
Here, in Wellington, the NZ international film festival has just started and we’ll be busy watching a dozen of movies for the next 15 days !


Sinemage nashi pear polenta cakes

Polenta Round with Caramelised Nashi Pear [makes 8]

250ml milk
60g instant polenta
15gr unsalted butter
1 tsp liquid honey

2 nashi pear, peeled, cored and cut in segments
15g unsalted butter
Lemon juice
2 tbsp liquid honey

In a sauce pan heat the milk, add honey and then the polenta. Stir constantly and then add butter. When the polenta got thicker, pour equally the mixture in 8 silicon muffin pans and let it set.
In the meantime, in a fry pan slowly melt the butter. Add honey. Coat nashi pear segments with lemon juice and then place them in the fry pan and let them simmer, lid on, for about 30 minutes or until the segments are tender and the juice starts to be caramelised. Cook for a couple of minutes more lid off. Then arrange a couple of segments on top of each polenta round and grill them in the oven for about 5 minutes.

La suite en français…