Jasmyne Tea

Sky Phoenix & Becasse Bakery, Sydney CBD

They say absence makes the heart grow fonder, but I always savour the time I get to spend with my fiance. Stephen and I have very different schedules: I work 4 ten-hour shifts a week, whereas Stephen works 3 shifts a week and spends 4 days teaching or working at Hawkesbury UWS. Normally we only get a couple of hours a day to see each other, but this summer Stephen has taken some time off uni, and we now have Tuesdays together.

We normally make the most of our Tuesdays, playing tennis with friends, going shopping or seeing a movie. One Tuesday we were craving Yum Cha, and found ourselves at the Westfield's impressive food court in the city; there sat Sky Phoenix like a harbour of hope for our hungry bellies.

Fried Noodles

The service here is impeccable, as we're greeted from the entrance and led through the clean and spacious restaurant to a table promptly. We were given our pot of tea, and before we could even finish pouring, our first trolley had arrived. When I saw they had fried noodles, I picked them out quick smart.

Probably my favourite Yum Cha dish of all time, the noodles are firm, thin, with excellent resistance when bitten. Lightly flavoured with soy sauce, they also include bean sprouts, spring onion, and sesame seeds. Simple, yes, but also delicious.

BBQ Pork Buns

These, on the other hand, are Stephen's favourite dish. These specimen consisted of soft, fluffy bun dough that stuck a little with each chew, and the pork was shredded roughly, tender morsels cooked in a thick, sweet sauce.

Prawn Spring Rolls

The prawns in this dish were SO fresh, plump and juicy. The pastry was super-crisp, and the sesame seeds lent their own nutty flavour whilst adding to the texture. They were served with a rather generic sweet and sour sauce.

Braised Duck

The duck fell apart with nary a touch, excellent considering the fact that we were using chopsticks. A soy based sauce lent some salt, and although the skin wasn't crisp (which is how I prefer it), at least it wasn't laden with a layer of fat.

Green Beans

These were ordered in a fit of guilt, but they were a good call. The beans were crisp and fresh, and lightly stir-fried in soy sauce.

Football Dumplings!

I STILL have no idea what these are called, but they were possibly the best ones I've had so far, probably due to superior ingredients and freshness. The minced pork burst with flavour, the mushroom had a beautiful texture, and the casing was chewy and crunchy at once.

Mango Pudding

This mango pudding was excellent, with mango chunks mixed in, giving it a more interesting texture than just plain, uniform  pudding. As always, it was covered in the obligatory layer of condensed milk.

As usual, I have trouble with the little stamps they put on the order sheet for food, so I'll just say that the total for the meal was $74.90.

After finishing our delicious  lunch, we went for a walk around Westfields. After a couple of hours we went for coffee and cake at Becasse Bakery.

Petite Carrot, Orange and Sultana Cake - $3.00

The carrot cake was teeny-tiny, about the diameter of a 50c coin at the base, but it was packed with flavour. Orange was the most prevalent, followed by the sweetness of the carrot and sultana. A generous piping of cream cheese frosting and the strategic placement of a walnut were both  lovely finishing touches.


Banana & Salted Peanut Brittle Tartlet - $6.95

 GOD, this was good. They definitely didn't skimp on the salted peanut brittle, which was amazing and crunchy without being too crunchy, if you know what I mean - I didn't chip a tooth. A banana custard supported the brittle, and a thin pastry crust encased the whole thing; delicious madness!

Zokoko Chocolate Jaffa Tartlet - $7.95

Stephen's jaffa tartlet was quite enjoyable - he enjoys a richer chocolate taste, which this dessert certainly provided. The chocolate jaffa ganache was encased in a gorgeous chocolate biscuit, and topped with a perfect disc of dark chocolate. This was topped by candied orange peel, and the dessert as a whole was divinely decadent.

Sky Phoenix

Level 6, Shop 6001
Westfield Sydney,
NSW 2000

http://www.phoenixrestaurants.com.au

Becasse

Level 5, Shop 5019
Westfield Sydney,
NSW 2000

Murray's Bagels, Greenwich Village, New York, NY, USA

The customer service in the States is extraordinary. A lot of people really go out of their way to make you feel at home and get you anything you need, all with a big smile and a "have a nice day". Honestly, there wasn't one place where I could complain about rude or rushed service.

Except for Murray's Bagels.

Located in Greenwich Village, the little bagel shop is inundated with customers by the time we get there (at about 11am). I had heard many great things about Murray's, and was quite excited to try an authentic New York bagel. With no seats available, we decide to just line up and grab a coffee at the Starbucks around the corner (another thing, Starbucks in the US is SO much better than the one in Oz). 

Unfortunately, ordering turned out to be a little more difficult than anticipated - I was asked to repeat the word "garlic" four times before I was told that they had run out of the cream cheese I was after. By the time I finished ordering (and it was just a sentence long), I'd had "what?" snapped at me obnoxiously a few times and I was really getting fed up. I mean, the Australian accent's not THAT bad. Come on!

When we got a table at Starbucks, we realised they forgot Stephen's bagel and had to go back. I'll admit by this point we really weren't expecting much, so it was a surprise when we FINALLY got to open our packages and these little morsels of beauty were revealed:

Onion Bagel with Scallion Cream Cheese - US$3.50

I've been back in Australia for a month and I still have dreams about this bagel! Even though I didn't get my roasted garlic cream cheese, the scallion (or spring onion) more than made up for it. It was fresh, it was light, it was creamy and everything cream cheese should be. The actual bagel was untoasted, which is how it's done in New York, but it definitely didn't need toasting - it was fresh and chewy, with lovely little crunchy onion bits dotting the surface.

Everything Bagel with Egg, Cheese and Sausage - US$5.25

The everything bagel, a lovely, fresh bagel topped with sesame, poppyseed, salt, garlic and onion, was super tasty - it had a savoury hit to it that made it Stephen's favourite. His came with melted jack cheese, two eggs and some tender sausage meat.

If you can ignore the horridly brusque service, I do recommend a visit to Murray's Bagels. The food speaks louder than words, and I could easily take a little attitude in exchange for another beautifully put-together onion bagel.

Murray's Bagels

500 Avenue of the Americas
New York, NY
USA
10011

Phone: (212) 462 2830

http://www.murraysbagels.com

Haney Bakery, Liverpool

When I was growing up, my dad used to drive 20 minutes to get his hair cut by a barber in Liverpool, and Haney Bakery was right next door. I used to love going in and ordering a cheese pizza or croissant, then waiting outside with my brother and the old Turkish men who used to smoke up a storm while waiting for their turn. When Stephen and I moved in together, Haney Bakery used to be just down the road from our flat, and every now and then it was a cinch to walk down and grab something for breakfast, especially while we were renovating and moving out.

During our last week in Liverpool we paid our favourite Lebanese bakery a visit. We ordered man'ousheh, a type of Lebanese pizza that is filled, cooked in a wood-fire oven, and then folded over - this bakery is famous for it. The process took about 5 minutes, and then we were able to sit outside, take in some sun and eat our breakfast.

Feta Man'ousheh - $5.00

The base of this man'ousheh was perfectly cooked so that it was slightly soft in the centre, but gloriously crisp on the edges. It was filled with a mixture of soft, melted cheese and salty feta.

Oregano & Cheese Man'ousheh - $3.50

Stephen had one that was covered in an oregano za'atar mix and cheese, giving it an interesting texture; the oregano was tasty and had an almost gritty feel, whilst the cheese was stretchy and soft.

Meat & Cheese Man'ousheh - $4.00

We ordered one more to share, and it was filled with a thin layer of zingy beef mince and tomato and, again, cheese. This was probably my favourite, with a relatively complex array of flavours and textures to stimulate the palate.

Haney Bakery is a staple in Liverpool, and I strongly urge anyone who lives nearby to check it out. Rarely can you buy such a breakfast for so cheap a price, and the food, while simple, is so good that it's well worth the price.

Haney Bakery

275 Macquarie St
Liverpool, NSW
2170

Phone: 02 9602 9922

Nigella Lawson's Pecan and Maple Bundt Cake

Stephen here,

Hope you all had a great Christmas.  This year part of Jasmyne’s gift was Nigella Lawson’s newest cook book Kitchen (Chatto and Windus, 2010). Naturally, I went through it prior to giving it to Jasmyne, during which I had come across Lawson’s Bundt Pecan and Maple cake.  Due to this cakes uniqueness I thought it would go wonderfully with Christmas dinner with my family and so I gave it a try.

If you do like this recipe or concept of the bundt tins, some quick research has shown me that Alfresco Emporium is a distributor of the tins (which is where we got ours from), otherwise you can buy it directly from America.  There are a number of different tins, each with a different and unique pattern and shape.  The original recipe from Kitchen has used a Fleur de Lis tin, whereas we used a spiral patterned tin.

The cake itself is made brilliantly moist by the sour cream that we used, and is subtly sweet. The maple pecan filling is thick, sticky and decadent, with lots of crunchy pieces of pecan to give it some contrast. Combine these elements with an interesting shape and a light dusting of icing sugar, and this cake is suitable for any occasion.

So below is the recipe for the pecan and maple cake:

Pecan and Maple Bundt Cake

INGREDIENTS

For the maple pecan filling

• 75g plain flour
• 30g soft butter
• 1 teaspoon ground cinnamon
• 175g pecans, roughly chopped (or walnuts could be used as a substitute)
• 125ml maple syrup

For the cake

• 300g plain flour
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 125g soft butter
• 150g castor sugar
• 2 eggs
• 250mL crème fraiche (or sour cream as a substitute)

Procedure

1. Preheat oven to 180°C and grease the cake tin, leaving upside down to allow and excess to drain out.
2. Make the pecan and maple filling for the cake by mixing together the flour and butter and mix together either with a fork or your fingers until the mixture resembles bread crumbs.  Then mix in the cinnamon, pecans and maple syrup, forming a sticky and bumpy paste.  Set the mixture to the side for the time being.
    
    
   
   
3. For the cake, measure and combine the flour, baking powder and bicarbonate in a bowl.
4. Cream the butter and sugar together, then beat in a tablespoon of the flour mixture, once combined beat in a egg and repeat using the second egg.
   
    
   
5. Gradually beat in the rest of the flour and then add and beat in the crème fraiche (or sour cream if using).  The cake batter should be fairly firm.
    
6. Spoon a bit more than half the cake batter into the greased cake tin, and spread the mixture up the sides and funnel of the cake tin to create a rim (creating a gutter for the filling).
7. Dollop the maple filling carefully into the dent into the cake batter, then cover with the remaining batter.  Using a spatula, smooth out the top of the batter and scrape down any excess batter up the side and funnel of the cake tin.
   
   
8. Bake for 40 minutes; though check the cake using a skewer after 30 minutes. The skewer should come out clean unless it is passed through the sticky filling.
9. Once cooked, cool within the tin for 15 minutes and then turn onto a wire rack.
    
10. Serve dusted with icing sugar.
     
     

Almond Shortbread Christmas Cookies

I received an early Christmas present from Stephen; an adjustable cookie cutter. So I figured, while it's Christmas, why not play with it? Besides, we can't forget to leave some milk and cookies out for the Big Guy ;)

This recipe isn't very hard, and the results are well worth the effort: you're left with gorgeous, delicate looking biscuits with charming cut-out shapes in the middle that are great to serve to friends and family. The filling also gave me an excuse to use some of the jam that I've collected (Stephen reckons I could open a jam museum). It's a win-win cookie!

Almond Shortbread Christmas Cookies

INGREDIENTS

1 1/2 cups plain flour

3/4 cup almond meal

1/3 cup icing sugar

125g cold butter, chopped

1 egg

1 tbsp milk

1 cup of jam (any flavour; I used blackcurrent, fig and almond, and orange and rhubarb)

2 - 3 tablespoons water

 

    1. Combine flour, almond meal, butter and icing sugar in a food processor until it resembles fine breadcrumbs.

    2. Add egg and milk, and process until just combined. Knead gently until dough forms a ball, flatten into a disc, wrap in cling film and refrigerate for half an hour.

    3. Preheat oven to 180 degrees celcius. Roll out dough to a 3 mm thickness, and, using a cookie cutter, cut out 32 rounds (16 should have the middle shape cut out, and 16 should be solid). Place rounds on a lined baking tray and cook for 8 - 10 minutes, until golden brown. Remove from oven and let cool on tray.

    4. To make the filling, combine the jam and water in a small saucepan and stir occasionally until jam is melted. Strain into a bowl, discard the solids and leave to cool in the fridge for about 10 - 15 minutes.

    5. Spread a teaspoon of the cooled jam onto a solid biscuit half, gently press a biscuit half with the cut-out on top, and repeat. When complete, dust with icing sugar and serve.

2 days 'til Christmas! :D

Chocolate Gluttony - A Mud Cake Recipe of Epic Proportions

Hi Readers, Stephen here,

Below I present to you one of my personal recipes that I have been developing for about eight years.  This cake over almost a decade has evolved a number of times, starting as a Mississippi Mud Cake. About four years later I thought of the idea of added double the amount of liquor as alcohol in cooking was the only way I could get away with the consumption of any alcoholic substance in my house-hold (don’t worry, later on in life I realised that alcohol is as great as expected). Unfortunately for me, I found out a few years later the the ethanol is burnt away during the cooking process.  Although it sounds like me being rebellious it actually made the cake a lot better.  Through the constant manipulation and optimisation of the original recipe I eventually made it my own, also resulting in a white chocolate, milk chocolate and caramel versions of the recipe.

Earlier this year I thought of combining the three recipes (dark, milk and white chocolates) to develop a three layer cake with two layers of ganache.  This recipe contained a whooping one kilo of solid chocolate.  Each time I have made this cake this year it has received a number of names, also with the recipe changing slightly each time; diabetes on a plate, doctor’s nightmare, chocolate heaven, chocolate indulgence, death by chocolate, chocoholics dream and then finally Chocolate Gluttony.  This recipe yields a 2.3kg cake, containing 700g of chocolate (not including chocolate decorations), still not the healthiest options; but hey, you only live once.  So without further delay, I bring to you:

Chocolate Gluttony  

Dark Chocolate Batter

-125g butter, coarsely chopped

-75g dark chocolate, coarsely chopped

- 1 cup castor sugar

-1/3 cup coffee liquor (kahlua) dilute to ½ cup with water

-1/2 tablespoon instant coffee

-3/4 cup plain flour

-1/8 cup self-raising flour

-1/8 cup cocoa powder

-1 egg

Milk Chocolate Batter

-125g butter, coarsely chopped

-75g milk chocolate, coarsely chopped

-1 cup castor sugar

-1/2 cup milk

-3/4 cup plain flour

-1/4 cup self-raising flour

-1 egg

White Chocolate Batter

-125g butter, coarsely chopped

-75g white chocolate, coarsely chopped

-1 cup castor sugar

-1/2 cup milk

-3/4 cup plain flour

-1/4 cup self-raising flour

-1/2 teaspoon vanilla extract

-1 egg

Ganache

-3/4 cup thickened cream

-300g white chocolate melts

-150g dark chocolate melts

 

-addition white chocolate for chocolate panel

-dark chocolate or black icing writing pen

 

Procedure

Each cake batter is made separately; however, the procedure is exactly the same for each type.

1.       Place butter, chocolate, sugar, liquor mixture or milk and coffee, accordingly; into separate small saucepans.

 

2.       Melt the butter and chocolate over low heat until smooth stirring constantly until silky and combined.

3.       Transfer each mixture into separate bowls and allow to cool for about 20-30 minutes.

 

4.       Preheat the oven at 140°C (fan-forced).

5.       Sift associated dry ingredients (plain and self-raising flours and cocoa powder) into the respective bowls containing the cooled chocolate mixtures and whisk until smooth and combined.

 

 

6.       Whisk in the egg (and vanilla extract for the white chocolate batter).

 

7.       To assemble the cake, line a 23cm wide, 6 cm deep springform cake tin with baking paper.  Fill three piping bags (1 cm nozzles) with each cake batter.  Pipe a portion of milk chocolate batter around the edge of the base of the tin, then pipe a portion of the white chocolate batter, followed by the dark chocolate batter in the centre.  Complete the assembly by piping layers, alternating between the placement of the batter flavours, until all the batters have been used up.

 

 

8.       Rather than fidgeting with the batter in the matter mentioned above a simpler assembly can be performed by pouring an entire layer of batter into the cake tin and then adding the next two favours carefully, directly on top to create a three layers of individual flavours.  The only one condition of this assembly is that the dark chocolate batter is on top (preferably with the milk chocolate on the bottom, with the white chocolate in the middle).

9.       Bake for 1 hour and then cover with foil and bake for a further hour, or until a skewer comes out clean from the centre of the cake.

10.   Turn onto a wire rack after 10 minutes and allow to completely cool.

 

11.   To make the ganache, bring the cream to almost boiling and then pour ½ a cup over white chocolate and the rest over the dark chocolate melts in separate bowls and stir until the chocolate has melted and the mixtures are smooth and silky. If the chocolate hasn’t melted completely then place the bowl over simmering water.

12.   Cover the ganache with cling film and place in the fridge for 30 minutes, mixing every 10 minutes or until the ganache is spreadable.

13.   To make the chocolate swirl ganache, add the dark chocolate ganache and fold the two flavours together but do not combine.

14.   Spread the ganache over the cooled cake.

15.   To make the white chocolate panel, line a flat baking tray with baking paper or foil and place the tray into a hot oven to heat.  Bring water to a simmer in a small saucepan and melt some white chocolate in a small metal bowl. Spread the melted chocolate on the lined, heated baking tray to the desired shape and thickness. Allow the chocolate to set, then completely cool in a fridge or freezer. Once set, cut into the necessary shape if required, and then place onto top of the cake.

16.   Write your message or greeting onto the chocolate panel with the chocolate pen.

17.   And serve.

 This cake can be kept in a cool place out of the fridge if it is being eaten the day of production; otherwise, it can be stored in the fridge but should be taken out at least an hour prior to serving since the ganache will harden in the fridge.        

I should note that I don't take any accountability for any health conditions that recipe may cause, so enjoy.

Bill Granger's Iced Cinnamon Scrolls

Bill Granger is perhaps one of Sydney's most well-known cooks. His simple, yet delicious recipes that showcase quality ingredients draw Sydney-siders from miles around to his cafes and restaurants in Darlinghurst, Woollahra and Surrey Hills.

One of my favourite recipes of his comes from his cook book, Bills Sydney Food (2000, Murdoch): Iced Cinnamon Snail Rolls. We made them just last night; the dough turned out soft and crumbly, and the sweetness of the cinnamon mixture and the icing went with it perfectly. The addition of sultanas and currents lend a fruity flavour as well. They were delicious, and here's the recipe!

Iced Cinnamon Snail Rolls

INGREDIENTS

14 g dried yeast
1/4 cup lukewarm water
1 cup milk
125 g unsalted butter, cubed
4 cups plain flour
1 pinch of salt
1/4 cup white sugar
2 eggs, lightly beaten
1/3 cup currants
1/3 cup sultanas
80 g unsalted butter, melted
3/4 cup brown sugar, firmly packed
1 tablespoon ground cinnamon
1 cup icing sugar
1 tablespoon warm water
1/2 teaspoon vanilla essence

 

    1. To make the dough, dissolve the yeast in the warm water in a small bowl, and set aside. Meanwhile, place milk and cubed butter in a saucepan over medium heat until butter is melted, stirring occasionally.

    2. Sift flour and salt into a mixing bowl. Add white sugar and stir to combine. Make a well in the centre, add eggs, milk and yeast mixture, and stir with a wooden spoon until combined.

 

 

 

    3. Turn the dough out onto a lightly floured surface and kneed for 6-8 minutes, adding flour if dough is too sticky. Add the currants and sultanas during the last 2 minutes of kneading. Place the dough into a large, lightly greased bowl and cover loosely with plastic wrap. Keep the bowl on a bench at room temperature and leave the dough to rise for 30 minutes to an hour, until the dough has doubled in size.

 

 

 

    4. Punch the dough down and turn out onto a lightly floured surface. Using a rolling pin, roll it out into a 23 x 60 cm rectangle. Brush generously with the melted butter (but save some for later) and sprinkle the brown sugar and cinnamon evenly over the surface.

 

 

 

    5. Roll the dough up lengthwise to make a log. Cut the roll, seam side down, into 2 cm thick slices and place on a greased baking tray, leaving 2 cm between each slice. Brush the tops with the remaining butter and cover loosely to rise again, until doubled.

 

 

 

    6. In an oven pre-heated to 180 degrees celcius, bake the rolls for 20 - 30 minutes. Remove from the oven and allow to cool on a rack for 10 minutes.

 

    7. To make the icing, place the icing sugar, warm water and vanilla in a small mixing bowl and stir until smooth. Drizzle onto cooled rolls, and serve.

 

This recipe made us 14 rolls, and they're great while they're still slightly warm. Enjoy!

Joseph's Bakery, Lidcombe

This morning my step-mum Ini took my sister Kate and I to her favourite bakery on the way to her work, and I find myself surprised when, looking for parking, we pass by the building in question. I was expecting a bit of a dump like the rest of the street, but it's actually quite attractive (especially for Lidcombe):

 

The decor inside is quite charming as well - all wood and cream with all of their baked wares laid out temptingly. We enter, grab some paper bags, and start filling them with delicious goodies.

 

 

 

 My sister paying for her Bacon and Cheese twist - so cute!

Just as we're about to tuck into our sweets, they bring out a tray of steaming, crumbed dumpling-type objects. Upon enquiry, we were told that they were filled with bacon, potatoes and other vegetables in a cream sauce then deep-fried. It sounded so bad for us that we had to try it, and lucky we did, because it was delicious, and Ini bought another one.

 
Bacon and Vegetable Round - $2.00

 

Next, we tried the Sticky Black Rice Doughnut, and it was fantastic - the filling was subtly sweet, and the fried dough was thin and delicate.

 Sticky Black Rice Doughnut - $1.90

 
Kate modelling her Cheese and Bacon Twist - $1.20

 

By the time we got home, we felt we HAD to try the coffee bread, which turned out to be a brown, sweet loaf with a delicious, crumbly crust and bits of walnut. We also tried a double cream sponge cake, which turned out incredibly moist and slightly heavier than a normal sponge, a custard bun and a cream roll. Some of these suffered in transit, but the flavours were still fantastic! The only downside was that the cream roll was filled with what tasted like imitation cream :| Still, the rest of our experience was top-notch, and I highly recommend a visit if you happen to be in the area.

Coffee Bread Loaf - $4.00

 
Double Cream Cake

 
Custard Bun and Cream Roll

Joseph's Bakery

10 Joseph St
Lidcombe, NSW
2141
Phone: 8084 8580

Sweethings Café & Bakery, Macarthur

When you mention the suburb of Macarthur, 50% of responses will be "Where?", and the other half "Hell no, I'm not eating there!". I've always been told that all that's there is a $2.50 food court and a university campus. Not so, my friends. Right at the end of Macarthur Square is Sweethings Cafe and Bakery - just follow your nose.

 

We walked in and ordered at the counter. Service is a bit slow, and yet impatient at the same time; we had a bit of trouble choosing what we wanted, and the huffy attitudes of the staff really made us feel unwelcome. We had to wait while they plated our cakes and made the coffee, too.

 

Hoping it was just a bad day for them, we took our purchases and sat outside in the sunshine.

Chai Latte - $3.50

Mocha - $4.50

The drinks are aromatic and piping hot. Normally Chai Lattes in cafes taste only of cinnamon, but this one was actually quite good, with a quality tea, nutmeg and thick, creamy consistency - as well as the required cinnamon. The Mocha, however, is pretty unpleasant; it has a powdery texture and a strong, bitter aftertaste.

 Jafa Slice - $3.60 and Vanilla Cannoli - $3.00

Vanilla Cannoli

Jafa Slice

The Cannoli was absolutely fantastic! The pastry shell was crisp and sweet, the custard smooth and creamy, and the vanilla icing was subtle and sublime. It was quite large as far as cannoli goes as well.

The Jafa Slice is extremely dense, it was hard getting my fork into it! Once I managed it though, it was very rich and chocolately, with a strong hit of orange. I couldn't eat it all, but it was delicious.

Hazelnut Charlotte - $3.60 and Chocolate Volcano - $3.80

Chocolate Volcano

There's only one word to describe the Volcano - Decadent. It's a moist chocolate cake with a molten, oozing chocolate centre. Incredibly addictive, but Stephen only lets me have one bite :(

Last, but not least, the Hazelnut Charlotte is a layered cake of hazelnut meal and chocolate. It has a moist texture, almost like a high-end wholemeal bread, and that's a good thing!

Sweethings Cafe would benefit from an attitude adjustment and better coffee, but their cakes are to die for, and we'll definitely be back to try the savoury.

Sweethings Cafe & Bakery

Level 1, 200 Gilchrist Dr
Campbelltown, NSW
2560

Phone: 4626 8001