15 October 2014

Make your own Magnum at Westfield Sydney (29 Aug 2014)

Westfield Sydney, Cnr Pitt St & Market St, Sydney NSW 2000

Celebrating 25 years of pleasure

Who on earth is crazy enough to queue up and pay $8 for a Magnum ice cream these days? Sadly I am. And the reason why, well, because you can and it makes me happy. I do love my Magnum ice creams and of course I could have simply gone to a supermarket and bought a pack of 4 for less but then I wouldn't have had the chance pick my four customised toppings and make it all special-like with a drizzle of chocolate. My customised Dark Chocolate Coated Magnum topped with Roasted Hazelnuts, Roasted Pistachios, Honeycomb Pieces, Rose Petals and drizzled with White Chocolate ($8) was a winner in my eyes. Flavours thankfully worked well together but if they didn't work it would have been all my fault for picking them.

I visited last year when the Magnum Sydney Pleasure Store popped up in Westfield Sydney for the first time. Price then was $7 so it's gone up $1. Like last year I found the chocolate coating not as frozen hard and a bit soft so when you're biting into it it doesn't have that snap you get from a Magnum straight out of the freezer. A blast chiller for 60 seconds might do the trick. Toppings were more generous this time although it can make it more awkward and messier to eat. Magnum Sydney at Westfield Sydney runs 26 August to 19 October 2014 so this is the last week you'll have a chance to line up and make your own creation or just save your money and keep to those standard ones you can get anywhere.

PROS: Friendly and helpful service, Sugar hit yes please, Customise your own Magnum
CONS: Costs more than a normal Magnum, Limited time, Queues can be long
MUST TRY: Just for the fun of it
VERDICT: For those who simply must create their own magnum creation

My Dark Chocolate Coated Magnum topped with Roasted Hazelnuts, Roasted Pistachios, Honeycomb Pieces, Rose Petals and drizzled with White Chocolate ($8)

The chocolate coating is a bit softer than normal so it can make it a bit messier to eat when it starts falling apart when biting

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02 October 2014

Simon Food Favourites turns 6 years old (1 Oct 2014)

Cheers to 6 years and counting

Dear Lovely Readers,

Simon Food Favourites celebrates its 6th Blogiversary along with Good Food Month. Thank you for joining me in my journey of discovering lots of yummy eats around the world and inspiring me with all your foodie tips. Along the way I've had the absolute pleasure of meeting many amazing and passionate food bloggers and instagrammers, awesomely talented chefs and bartenders, and an abundance of lovely PR companies and restaurants that have been kind enough to invite me along to some pretty incredible events and dining opportunities. I feel truly blessed to be able to share my experiences with you and I'm always up for the challenge in recommending a place to dine when asked by my readers.

As any food blogger will know finding time to actually blog can be a true challenge. Personally for me it has been since having a daughter nearly three years ago and making sure there's some sort of balance with family commitments. My passion for blogging is still strong but these days you'll find more regular updates on my Instagram, Twitter and Facebook which is generally quicker for me but rest assured I'm always wanting to blog post when I get a chance of more comprehensive reviews. I've developed an obsessive compulsive disorder of needing to take photos of pretty much anything I eat and drink in the hope of sharing it if I think worthy and of interest. This has lead to a backlog of currently over 1000 places which most will unfortunately never see the light of day but they'll always be available to refer to if required. Such is life.

I wish you all the very best in finding healthy good food balanced with perhaps some naughty treats that make you happy and always feel free to let me know of any amazing eats you highly recommend which you think I should try. Hopefully I'll find the time to do so.

Happy Eating!

Yours sincerely
Simon Leong :-)
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