Curry Recipe Suggestions

1. Chicken Tikka Masala: Marinate chicken in yogurt and spices, then simmer in a rich tomato-based curry sauce.

2. Thai Green Curry: Cook chicken or shrimp in a coconut milk-based curry paste with Thai basil and chillies.

3. Vegetable Korma: Sauté onions, ginger, and garlic, then add mixed vegetables and a mild curry sauce.

4. Beef Madras: Braise beef in a spicy tomato-based curry sauce with onions and bell peppers.

Spice Blend Tips

1. Garam Masala: A blend of ground spices like cinnamon, cardamom, and cloves.

2. Curry Powder: A mix of spices like turmeric, coriander, and cumin.

3. Thai Red Curry Paste: A blend of chillies, lemongrass, and spices.

Specific Spice Information

1. Turmeric: Known for its anti-inflammatory properties and vibrant yellow colour.

2. Cumin: Aids digestion and adds warmth to dishes.

3. Coriander: Rich in antioxidants and adds a citrusy flavour.

Health Benefits of Eating Curry

Curry is a popular dish that offers numerous health benefits due to its rich blend of spices. Some key advantages include:

- Anti-inflammatory properties: Turmeric, a common ingredient in curry, contains curcumin, which has potent anti-inflammatory effects.

- Antioxidant-rich: Curry spices like cumin, coriander, and turmeric are rich in antioxidants that help protect against cell damage and oxidative stress.

- Digestive health: Ginger, cumin, and coriander in curry can aid digestion and alleviate symptoms of indigestion and bloating.

- Immune system support: The spices in curry have immunomodulatory effects, which can help boost the immune system.

- Cancer prevention: Some studies suggest that the active compounds in curry spices may have anti-cancer properties.

- Cardiovascular health: The antioxidants and anti-inflammatory compounds in curry may help reduce the risk of heart disease.

Key Takeaways

- Enjoy curry in moderation due to its high-calorie and fat content.

- Experiment with different spice blends and ingredients to maximise the health benefits.

- Pair curry with whole grains, vegetables, and lean protein for a balanced meal.

Popular Curry Variations

- Indian-style curry: Known for its rich, complex spice blends and creamy sauces.

- Thai curry: Often features coconut milk, lemongrass, and chilies for a creamy and spicy flavor.

- Japanese curry: Milder and sweeter, often served with rice or noodles.

TICCA: August at Malabar

TICCA for 8th August 2016

To warm our little toes and delight our tastebuds, we are returning to MALABAR

Following our last visit to Malabar and the sensational evening presented by Mohammad and his staff, members who attended have repeatedly asked ‘Can we please go back’?

Malabar is an award winning restaurant that specialises in exotic South Indian cuisine.

Read the review in Mature Traveller: www.maturetraveller.com.au/malabar.html

When: Monday 8th August – 6.30 for 7.00PM

Where: Malabar – 274 Victoria Street. Cnr Victoria + Craigend St Darlinghurst.

Opp the fire station. About 50 metres from the Coca Cola sign heading South.

Members - $40.00; Guests and Friends of TICCA - $45.00.

Mohammad has allowed us to BYO (corkage only $3) and has offered selected red and white house wines for a special price of $30 per bottle.

Any food and or drink ordered that’s not organised by TICCA must be paid for separately.

Note that only financial members are eligible for major door prizes.

Bookings, advice of e-banking must be received by Friday, 5th August

Payment can NOT be made on the night. Please confirm your attendance, e-banking, or unavailability by e-mail to editor@maturetraveller.com.au

E-banking: M J Osborne Acc#: 219909737. Bsb: 012303.

Should any member or guest have any product they would like to donate for our LUCKY DOOR prizes, please contact Chairman MO on the above email address.

Our Tribute Curry Night at Spice I Am

A Celebration of Life Curry at Spice I Am

Tuesday 15^th March – 6.30 for 7.00

A Grand Thai Curry Evening - What better way to celebrate the memories of Tom King, the driving force on the forming of TICCA and Frank Newall, who was a committee member from  almost day one.

And Spice I Am, at 206/300 Victoria  Road, Darlinghurst opp the Fire Station and near the Coca Cola sign is the ideal venue. Sujet and John have designed a sumptuous banquet that will delight your tastebuds.

Kay King who will be our special guest on the night, has generously supported the dinner, as she wants to commemorate the year since Tom left us. Kay’s support includes paying $10 per head off the cost of the meal.

The cost per head is now only $35 for the food. House reds and whites are, on the night available at the special price of $25.

Sujit has offered a signed copy of his famous cook book as a major door prize.

Please make a special effort to attend, AND BRING ALL YOUR FRIENDS; we want to make this AN EXTRA SPECIAL EVENT.

Bookings, advice of e-banking and cheques must be received by Friday 12th March.

Payment can NOT be made on the night. Please confirm your attendance, e-banking, or unavailability by e-mail to editor@maturetraveller.com.au

Food ordered that is not part of our menu must be paid for.

Please make cheque payable to M. Osborne. Send to TICCA POB 236 Rosebery NSW 2018

E-banking: ANZ: M J Osborne Acc#: 219909737. Bsb: 012303.

Should any member or guest have any product they would like to donate for our LUCKY DOOR prizes, please advise Chairman MO on the above email address.

Check out our web site: http://www.lovecurry.org /

New Indian in Eastern Adelaide

TICCA foundation member, Roderick Eime, recently sampled a new Indian eatery in Adelaide's leafy Burnside.

Years ago, this place used to be a noisy Fasta Pasta. Now we have divine north #Indian food. #burnside

Posted by Roderick Eime on Wednesday, 23 December 2015

TICCA Christmas function 2015 - December 7.

Dear members and friends of TICCA

Another year has rushed by and I do hope it has been good for you.

It has been decided to hold a joint Christmas function with the Australia Indian Travel and Tourism Council (AITTC). On this occasion all the hard work has been done by Phillip Boniface. Here is his message;

Hello All,

It’s that time of the year to celebrate and remember the good times of the year gone past and get excited for the oncoming New Year and most of all to party!!!

We would love to have you join us for our annual get together and welcome to bring along guests.

Chef/ Owner Farzan Comtractor. Picture: Ward Adam

The Sage Indulgent are run by young entrepreneurs (knowing them and been there before), they have offered us a good deal and promised an enjoyable evening and mix menu. (read review)

Do note it is a Licensed venue and alcoholic drinks are payable direct on the day (they will charge reasonably). Kick off time is 6.30 pm to 9.30 pm.

As you will appreciate it is a busy time for restaurants and they have requested for numbers as soon as possible, so your early response will be appreciated.

We look forward to seeing you all on Monday 7th December.

Kind regards.


Phillip Boniface – Manager - Helloworld Carlingford


Bookings, advice of e-banking and cheques must be received by Tuesday 1st December.

Payment can NOT be made on the night. Please confirm your attendance, e-banking, or unavailability by e-mail to editor@maturetraveller.com.au

Please make cheque payable to M. Osborne. Send to TICCA POB 236 Rosebery NSW 2018

E-banking: ANZ: M J Osborne Acc#: 219909737. Bsb: 012303.

Should any member or guest have any product they would like to donate for our LUCKY DOOR prizes, please advise Chairman MO on the above email address.

Check out our web site: http://www.lovecurry.org/

TICCA Winter Spice: Malabar, Darlinghurst

Out from the cold

Save the date (or else) TUESDAY 25th August at MALABAR Darlinghurst.

A very special night, where Chef Mohammad has created a brand new menu for us.

.

Malabar is an award winning restaurant that specialises in exotic South Indian cuisine. Chef Mohammad is delighted to be able to present his brand new dishes to us, for our evaluation.

Read the review in Mature Traveller: www.maturetraveller.com.au/malabar.html

When: Tuesday 25 the August – 6.30 for 6.45 PM

Where: Malabar – 274 Victoria Street. Cnr Victoria + Craigend St Darlinghurst.

Opp the fire station. About 50 metres from the Coca Cola sign heading South.

Members - $35.00; Guests and Friends of TICCA - $40.00.

Mohammad has allowed us to BYO (corkage only $3 per bottle) and has offered selected red and white house wines for a special price of $30 per bottle.

Any food and or drink ordered that’s not organised by TICCA must be paid for separately.

Note that only financial members are eligible for major door prizes.

Bookings, advice of e-banking and cheques must be received by Friday, 22nd August

Payment can NOT be made on the night. Please confirm your attendance, e-banking, or unavailability by e-mail to editor@maturetraveller.com.au

Please make cheque payable to M. Osborne. Send to TICCA POB 236 Rosebery NSW 2018

E-banking: If not already banked from initial invitation please use this account,

 M J Osborne Acc#: 219909737. Bsb: 012303.

Should any member or guest have any product they would like to donate for our LUCKY DOOR prizes, please advise Chairman MO on the above email address.

Attention members. Owing to some complications with the Credit Union following the passing of Tom, I am forced to use my personal cheque account for this event.

Win a family holiday to India and 100's of restaurant vouchers too

Take the family on an unforgettable adventure to exciting India, a place full of colourful characters, delicious cuisine and breath-taking views. Taste some sizzling curries in Delhi, stroll through the "pink city" of Jaipur and follow the tracks of a Bengal tiger in the Ranthambore National Park.



It's easy

1. Go to Traveloscopy Facebook page and 'Like'

2. Enter your details and ... good luck!

This competition is run by Jewel Fine Foods under the brand, The Spice Canteen,
Tweet

The Thomas E. King Memorial TICCA Dinner

Tuesday 3rd March 2015 at The Grace Hotel, 77 York Street, City

Pinaroo room 5 on the 1st floor. 6.30 for 7.00.

Hear Ye! Hear Ye!

TICCA and the AITTC (Australia India Travel and Tourism Council) in association with Kamala (Kay) King have pleasure in inviting you and your guests to a very special celebration in memory of Tom.

Tom’s passion for India and curry is legendary and what better way to celebrate his life than a special curry buffet.

Salads

Matar Gajar Ka Salad: Green Peas & Carrot Salad ….Aloo Gobi: Cauliflower & Potato

Garden Salad with Vinaigrette

Mains

Chicken Tikka Masala …. Lamb Curry ,,,, Vagan Bateta Nu Shak: Eggplant & Potato Curry

Palak Paneer: Spinach & Cottage Cheese … Saffron Basmati Rice … Pappadums

Desserts

Seasonal Fresh Fruits … Coffee & Tea … Soft drinks.

In honour of Tom, the Grace Hotel has kindly sponsored the red and white wines.

Visit www.gracehotel.com.au


Members of TICCA and AITTC $35.00. Guests $40.00

Any food, beer or drinks ordered that’s not organised by TICCA must be paid for separately.
Note that only financial members are eligible for major door prizes.
Bookings, advice of e-banking and cheques must be received by Friday, February 27 .
Payment can NOT be made on the night. Please confirm your attendance, e-banking, or unavailability by e-mail to editor@maturetraveller.com.au

Please, wherever possible use E-banking at Credit Union Australia BSB 804050, Acc #30757073


Names of attendees:

Guest Name(s): .................................................................................  Member Y/N


I have e-banked funds.................under this name............................


on................................................ Signature…………………...…

Please make cheque payable to TICCA. Send to TICCA POB 236 Rosebery NSW 2018


Should any member or guest have any product they would like to donate for our LUCKY DOOR prizes, please advise Chairman MO on the above email address.

TICCA Christmas Curry - put some pep in your stocking

Ho! Ho! Ho! Christmas time already and to make our end-of-year function even more enjoyable, IICCA has joined with the Australia India Travel & Tourism Council (AITTC), for a very special night.

Save the date – Tuesday 16th December, 2014

6.00pm for 6.30 start

The Venue – The Colonial Restaurant - British Indian Cuisine.

118 Crown Street, Darlinghurst NSW 2010. Near the corner of William Street.

Cost – Only $35 per head, for members, guests and Friends of TICCA.

Included will be a delicious curry feast. Beverages will be at your own expense.

Numbers are limited so please book and notify early.

                             ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Any food and or drink ordered that’s not organised by TICCA – AITTC must be paid for separately.

Bookings, advice of e-banking and cheques must be received by Friday,12^th December.

Payment can NOT be made on the night. Please confirm your attendance, e-banking, or unavailability by e-mail to editor@maturetraveller.com.au    

Please make cheque payable to TICCA. Send to TICCA POB 236 Rosebery NSW 2018

E-banking at Credit Union Australia BSB 804050, Acc #30757073

I .........................................................................will attend the TICCA - AITTC Curry Banquet and will bring ……......................................guests.

Guest Name(s): .................................................................................

Please find enclosed a cheque for $…….... Or I have e-banked funds.................under this name............................on................................................ Signature…………………...…

Should any member or guest have any product they would like to donate for our LUCKY DOOR prizes, please advise Chairman MO on the above email address.

TICCA in JULY – Your Invitation

How about a Christmas Curry in July?

Ornate Grace Hotel

Can you think of a better way to catch up with all our industry friends and associates on a cool Sydney night? Also joining us will be members and friends of the AITTC.

With the kind cooperation of member Philip Pratley, General Manger of the Grace Hotel, we have organised a wonderful buffet, in our own private function room at the Grace Hotel.

Members and Friends will remember the fantastic evenings we have regaled in previously at this fine CBD hotel. And the chefs promise still stands, ’Nobody will leave the festive board hungry’. The even managed to satisfy Frank at the last one.

Our major door prize is a wonderful book donated by Tom King.

When: Wednesday, 23rd July 2014 – 6.30 for 6.45 PM

Where: The Grace Hotel, 2nd floor. 77 York Street, City Visit www.gracehotel.com.au

Members - Guests and Friends of TICCA - $45.00.

Wine, beer and soft drinks at own expense. No BYO.

Grace Hotel red and white wines @$25 per bottle (cash bar)

Any food ordered that’s not organised by TICCA must be paid for separately.

Note that only financial members are eligible for major door prizes.

Bookings, advice of e-banking and cheques must be received by Friday, July 18.

Payment can NOT be made on the night. Please confirm your attendance, e-banking, or unavailability by e-mail to editor@maturetraveller.com.au

Please, wherever possible use E-banking at Credit Union Australia BSB 804050, Acc #30757073

I .........................................................................will attend TICCA’s July Curry Banquet

on the 23rd July and will bring ……......................................guest(s)/non-members.

Guest Name(s): .................................................................................

I have e-banked funds.................under this name............................ on................................................ Signature…………………...…

Please make cheque payable to TICCA. Send to TICCA POB 236 Rosebery NSW 2018

Should any member or guest have any product they would like to donate for our LUCKY DOOR prizes, please advise Chairman MO on the above email address.

Annual Rajasthan Curry and Chilli Festival

For those of you who have visited India, you know how typical this is.

Scene; Annual Rajasthan Curry and Chilli Festival – Final judging of best dishes.

Report in local newspaper

Judges #1 and #2 were local elders. Judge #3 was a somewhat experienced food critic named Michael, who was visiting from Australia.

Michael told our reporter, when interviewed in the local hospital: "Recently, I was honoured to be selected as a judge at the Curry Cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking for directions to the beer garden when the call came in. I was assured by the other two judges that the curry wouldn't be all that spicy and besides, they told me I could have free beer during the tasting, so I accepted".

Here are the scorecard notes from the event:

CURRY # 1 - SEELAN'S MANIAC MONSTER TOMATO CURRY....


Judge # 1 -- A little too heavy on the tomato. Amusing kick.

Judge # 2 -- Nice smooth tomato flavour. Very mild.

Judge # 3 (Michael) -- Holy shit, what the hell is this stuff? You could remove dried paint from your driveway with it. Took me two beers to put the flames out. I hope that's the worst one. These people are crazy.


CURRY #2 - PHOENIX BBQ CHICKEN CURRY...

Judge # 1 -- Smoky, with a hint of chicken. Slight chilli tang.

Judge # 2 -- Exciting BBQ flavour, needs more peppers to be taken seriously.

Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich manoeuvre! They had to rush in more beer when they saw the look on my face.


CURRY # 3 - SHAMILA'S FAMOUS "BURN DOWN THE GARAGE" CURRY...


Judge # 1 -- Excellent firehouse curry. Great kick.

Judge # 2 -- A bit salty, good use of chilli peppers.

Judge # 3 -- Call 000. I've located a uranium spill. My nose feels like I have been snorting Drain Cleaner. Everyone knows the routine by now.

Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting pissed from all the beer.



CHILLI # 4 - BABOO'S BLACK MAGIC BEAN CURRY...

Judge # 1 -- Black bean curry with almost no spice. Disappointing.

Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a curry.

Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Shareen, the beer maid, was standing behind me with fresh refills. That 200kg woman is starting to look HOT...just like this nuclear waste I'm eating! Is chilli an aphrodisiac?


CHILLI # 5 LALL'S LEGAL LIP REMOVER...


Judge # 1 -- Meaty, strong curry. Cayenne peppers freshly ground, adding considerable kick. Very impressive.

Judge # 2 -- Average beef curry, could use more tomato. Must admit the chilli peppers make a strong statement.

Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chilli had given me brain damage. Shareen saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really pisses me off that the other judges asked me to stop screaming. Screw them.


CHILLI # 6 - VERISHNEE'S VEGETARIAN VARIETY...


Judge # 1 -- Thin yet bold vegetarian variety curry. Good balance of spices and peppers.

Judge # 2 -- The best yet. Aggressive use of peppers, onions, and garlic. Superb.

Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulphuric flames. I am definitely going to shit myself if I fart and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that Shareen. Can't feel my lips anymore. I need to wipe my arse with a snow cone ice-cream.


CHILLI # 7 - SELINA'S "MOTHER-IN-LAW'S-TONGUE" CURRY...


Judge # 1 -- A mediocre curry with too much reliance on canned peppers.

Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chilli peppers at the last moment. (I should take note at this stage that I am worried about Judge # 3. He appears to be in a bit of distress as he is cursing uncontrollably).

Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with curry which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least, during the autopsy, they'll know what killed me. I've decided to stop breathing - it's too painful. Screw it; I'm not getting any oxygen anyway. If I need air I'll just suck it in through the 4-inch hole in my stomach.


CHILLI # 8 - NAIDOO'S TOENAIL CURLING CURRY...

Judge # 1 -- The perfect ending. This is a nice blend curry. Not too bold but spicy enough to declare its existence.

Judge # 2 -- This final entry is a good, balanced curry. Neither mild nor hot. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the curry pot down on top of himself. Not sure if he's going to make it. Poor man, wonder how he'd have reacted to really hot curry?

Judge # 3 - No Report.

Curry Buffet Dinner on board the Captain Cook Cruise Ship

The Travel Industry Curry Club of Australia

and the

Australian India Travel and Tourism Council

invite you

Curry Buffet Dinner on board the Captain Cook Cruise Ship, Sydney 2000, in the Endeavour Room.

On Wednesday 4th December departing King St wharf at 7.30pm, boarding sharp at 7pm, returning at 10pm.

Only $35 per head, beverage available at own cost.

RSVP by email – editor@maturetraveller.com.au by Friday 29th November

Please make cheque payable to;

TICCA PO Box 236 Rosebery NSW 2018

Or direct deposit to;

Credit Union Australia – TICCA - BSB: 804 - 050 A/C: 3075 7073

by Friday 29th November 2013

Please indicate company and individual names for all deposits on your email.

October Curry Feast - Harbourside Indian, North Sydney

Set the NEW date – Tuesday 1st October .... 6.30 for 7.00

As I write this, it is about 10 degrees in Sydney and the thought of an exquisite Indian curry feast is warming my mind and taste buds.

Our dear foundation member Sandip Hor has arranged for us to relish the delights of one of Sydney’s highest rated Indian restaurants, the Harbourside Indian Restaurant at North Sydney. A restaurant I have enjoyed on several previous occasions.

Kailash has recommended three entrees and four main courses, plus breads and condiments.

Plus a welcoming glass of wine on arrival.

The address is 5 Walker Street, North Sydney, on the corner of Lavender Street.

Go to their website: www.harboursideindian.com.au and click on Contact for a map.

Members - $30.00; Guests and Friends of TICCA - $35.00. 

Alcohol not included.

Any food ordered that’s not organised by TICCA must be paid for separately.

Note that only financial members are eligible for major door prizes.

Bookings, advice of e-banking and cheques must be received by Friday, 27^th September.

Payment can NOT be made on the night. Please confirm your attendance, e-banking, or unavailability by e-mail to editor@maturetraveller.com.au

Please make cheque payable to TICCA. Send to TICCA POB 236 Rosebery NSW 2018

E-banking at Credit Union Australia BSB 804050, Acc #30757073

I .........................................................................will attend TICCA’s Indian Curry Banquet

on 1st October  and will bring ……......................................guest(s)/non members. 

Guest Name(s): .................................................................................

Please find enclosed a cheque for $……....I have e-banked funds.................under this name............................on................................................  Signature…………………...…

Should any member or guest have any product they would like to donate for our LUCKY DOOR prizes, please advise Chairman MO on the above email address.

Tiffin Curry Night - The Grove Restaurant – Stamford Plaza Sydney Airport - 25 June 2013

Here we go Curry Lovers
Save the night of Tuesday 25th June.

Sorry for the delay in re-arranging this function, but as they say 'Better late than never'. And we are sure that the wait has been worth it.

Executive Chef Sunny Sia

Long time members will recall the unbelievable Tiffin Curry Night we relished at the Swissotel. Their then PR, Georgina Williams had brought the chef from Raffles Hotel Singapore to Sydney. Many said it would be an event that could not be surpassed, but read on...

Georgina is now Group Marketing, Promotions and Communications Manager Stamford Hotels & Resorts and is based at their Sydney Airport property and we have arranged for our next curry extravaganza to held at the hotel.

Under the direction of Executive Chef Sunny Sia, who has had more than 25 years in some of the finest restaurants around the world, his multi-cultural staff are preparing a very special night, all served to your table.

Pasembur / assorted crackers
Strait Chinese and Indian salad with spiced gravy
Indian Mutton Rogan Josh Lamb curry in spicy tomato based Masala curry
Malaysian style Dry Red Chicken Curry
Assam Fish Curry with Lady Finger and Tomato
Indonesian Beef Rendang
Indonesian vegetable curry / Sambal fermented Bean curd, Peanut and Green Bean Sambal
Biryani  rice / Steamed rice
Fresh fruit platter
Assorted miniature pastries

Stamford Plaza
Sydney Airport

To be held in the The Grove Restaurant where members and guests will be presented with an informal relaxed dining experience. It is noted for its eclectic mix of Asian cuisines, specialising in curries (for the night) The team of talented chefs will expertly prepare our banquet in the open kitchen for that extra special culinary experience.

Free parking has also been arranged for all members and guests get your ticket validated at reception on leaving.

When: Tuesday 25th June – 6.30 for 7.00 PM
Where: The Grove Restaurant – Stamford Plaza Sydney Airport – Corner of Robey & O'Riordan Streets, Mascot NSW 2020  - GPS -33.862995,151.20364

Members - $35.00 ; Guests and Friends of TICCA - $40.00. 

Any food and or drink ordered that’s not organised by TICCA must be paid for separately. Sorry, no BYO.

Note that only financial members are eligible for major door prizes.

Bookings, advice of e-banking and cheques must be received by Friday, 21st June.

Payment can NOT be made on the night. Please confirm your attendance, e-banking, or unavailability by e-mail to editor@maturetraveller.com.au

Please make cheque payable to TICCA. Send to TICCA POB 236 Rosebery NSW 2018
E-banking at Credit Union Australia BSB 804050, Acc #30757073

I .........................................................................will attend TICCA’s Stamford Banquet
and will bring ……......................................guest(s)/non members.
Guest Name(s): .................................................................................
Please find enclosed a cheque for $…….... I have e-banked funds.................under this name............................on................................................ Signature…………………...…

Should any member or guest have any product they would like to donate for our LUCKY DOOR prizes, please advise Chairman MO on the above email address.

2012 End of Year Feast

Updated 15 Nov: - menu added, see below

YOU ASKED FOR IT!

Following the unqualified success of our last visit and so many requests for a return feast, we are going back to Spice I Am for our end-of-year function.

Sujet is designing a new menu for us, which we are assured, will at least be the equal of the last.

Although I had better make sure that BTS (better than sex) is included on the dessert list.

As this is the last function for 2012, we want to make sure you are all there. Bookings are limited to the first 70 to register, so don't miss out.

Spice I Am is a non byo, so we have arranged a special deal on the wines; a white for $22 and a red for $25.

The menu will be available next week, and you will receive an alert when posted on our web site.

When: Wednesday 28th November – 6.30 for 6.45 PM

Where: Spice I Am – 296-300 Victoria Street– opp the fire station – Darlinghurst. About 75 metres from the Coca Cola sign heading South. See release: www.maturetraveller.com.au/general/?id=498.


View Larger Map

Members - $40.00 ; Guests and Friends of TICCA - $45.00.

Set menu. Click to enlarge

Any food and or drink ordered that’s not organised by TICCA must be paid for separately.

Note that only financial members are eligible for major door prizes.

Should any member or guest have any product they would like to donate for our LUCKY DOOR prizes, please advise Chairman MO on the above email address.

Bookings, advice of e-banking and cheques must be received by Friday, 24th November

Use the ONLINE PAYMENT DOCUMENT

July Feast: Spice I Am

Attention all you lucky members and friends of TICCA

During my time on this rock, I have eaten in many Thai restaurants, so to say that Spice I Am is one of the absolute finest Thai I have ever enjoyed, is no small statement.

Well known 'Foodie – Wine and Food PR, Deirdre O'Loghlin heard about TICCA and suggested that I should try out her clients Darlinhurst restaurant. Never one to knock back a free meal and in the course of finding great food for all you, I accepted.

On your behalf, we have organised what might turn out to be one of our greatest evenings – all we need in the mixture is you, and your guests.

Our very special menu

Entree

Mieng Kuay Tiew

A combination of sliced pork, bean sprouts, carrots and mints wrapped in a flat rice noodle.

Bour Thod

Phuket style fritter of green school prawns in crispy betel leaf with chilli sauce, crushed cashew nuts and coriander.

Main

Red Duck Curry

Roasted duck in red curry with pea eggplant, apple eggplant, kaffir lime leaves, chilli, cherry tomatoes, lychee, pineapple and Thai basil.

Goong Ma Kham

Deep fried king prawns with tamarind sauce, served on a bed of steamed Chinese broccoli.

Pad Prik Pao Crispy Pork Belly

Deep fried crispy pork belly, tossed with Spice I Am chilli jam, cherry tomatoes, chilli and spring onion.

Chinese Broccoli with Oyster Sauce

Stir fries Chinese broccoli with garlic, chilli and oyster sauce.

Yum Hua Plee

Shredded banana flower salad with crispy king prawns, shredded chicken breast, roasted coconut, shallots, chilli and nam pao dressing

Yum Gai

Spicy salad of shredded chicken breast lemon grass, ginger, chilli, lime juice, coriander, eschalot and crushed roasted cashew nuts.

Steamed Rice

Dessert

Cup C

Warm baked soft chocolate cake served with vanilla gelato.

BTS – Better Than Sex

Toasted brioche with pandan gelato, topped with Thai caramel sauce and toasted black and white sesame seed.

Spice I Am is a non byo, so we have arranged a special deal on the wines; a white for $22 and a red for $25.

Menu correct 30/6/12, but may change slightly due to seasonal supplies.

When: Tuesday 24^th July – 6.30 for 6.45 PM
Where: Spice I Am – 296-300 Victoria Street– opp the fire station – Darlinghurst. About 75 metres from the Coca Cola sign heading South. See release: www.maturetraveller.com.au/general/?id=498.
Members - $40.00 ; Guests and Friends of TICCA - $45.00. 

Any food and or drink ordered that’s not organised by TICCA must be paid for separately.

Note that only financial members are eligible for major door prizes.

Bookings, advice of e-banking and cheques must be received by Friday, 20th July
Payment can NOT be made on the night. Please confirm your attendance, e-banking, or unavailability by e-mail to editor@maturetraveller.com.au

Please make cheque payable to TICCA. Send to TICCA POB 236 Rosebery NSW 2018

E-banking at Credit Union Australia BSB 804050, Acc #30757073

I .........................................................................will attend TICCA’s ASIA Curry Banquet

and will bring ……......................................guest(s)/non members.

Guest Name(s): .................................................................................

Please find enclosed a cheque for $……....I have e-banked funds.................under this name............................on................................................ Signature…………………...…

Should any member or guest have any product they would like to donate for our LUCKY DOOR prizes, please advise Chairman MO on the above email address. 

Save the Date: 24 July 2012

Thai night at Spice I Am Darlinghurst

May Curry Banquet - The Grace Hotel

Following the wonderful night we enjoyed for our last function at The Grace Hotel, and with the cooperation of our newest member and general manager of The Grace Hotel, Philip Pratley, we are having our next grand evening on Tuesday 15^th May. [see location]

We will have our own private room, the Marra on level 2, for this event and some of the buffet will consist of:

Salad of chat potatoes with vinaigrette - Tomato & bocconcini with basil salad

Roast pumpkin with pine nuts & rocket lettuce

Thai green chicken curry - Indonesian beef rendang - Malaysian prawn sambal

Indian lamb Rogan Josh - Indian vegetable tikka masala - Rice

Seasonal fruits - French pastries

If you missed the last one, just ask anyone who was there! Even Frank commented that he had never seen so much food, and all delicious.

The Grace Hotel has a policy, that no one will leave the festive board still hungry and they stand by it!

There will be a cash bar operating on the night, with the hotel providing a complimentary bottle of wine per table.

When: Tuesday 15^th May – 6.30 for 6.45 PM
Where: The Grace Hotel, 77 York Street, City Visit www.gracehotel.com.au 
Members - $40.00 ; Guests and Friends of TICCA - $45.00. 
Any food and or drink ordered that’s not organised by TICCA must be paid for separately.
Note that only financial members are eligible for major door prizes.
Bookings, advice of e-banking and cheques must be received by Friday, May 12^th.
Payment can NOT be made on the night. Please confirm your attendance, e-banking, or unavailability by e-mail to editor@maturetraveller.com.au

Please make cheque payable to TICCA. Send to TICCA POB 236 Rosebery NSW 2018
E-banking at Credit Union Australia BSB 804050, Acc #30757073
I .........................................................................will attend TICCA’s ASIA Curry Banquet
and will bring ……......................................guest(s)/non members.
Guest Name(s): .................................................................................
Please find enclosed a cheque for $……....I have e-banked funds.................under this name............................on................................................ Signature…………………...…

Should any member or guest have any product they would like to donate for our LUCKY DOOR prizes, please advise Chairman MO on the above email address.

Tom King, our Hon Secretary is still recovering well and is extremely disappointed he can't attend, so we will have a giant 'Get Well' card there for all to sign. So your attendance is very important, as we want to let Tom know that we all really miss his tireless input into TICCA.