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kerabeareats kerabeareats

307 posts   4552 followers   1576 followings

KeraBearEats 😋  “Egg porn turns my taste buds on” Food Blogger & Writer | Foodie Triber 📍Sydney, Australia 💌 DM for collabs/business 👇🏼 Foodie adventures here👇🏼

https://www.kerabeareats.com/foodblog

Photo-ception
Question: if I take a picture through my phone of a dish taken by your phone, does that mean I have taken a photo of the dish or have I simply taken a picture of your phone? Also does that mean that it was you who ultimately took the picture of the dish, or was it I? 🤔
Photo credit: maybe @itd_be_rude_not_to or maybe me... Maybe. 🤣🤣🤣🤣





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Yolk porn.
Egg yolk is the most beautiful thing to behold, not your average run-of-the-mill,
It’s attractive, a little nauseating, but incredibly rewarding when poked with tremendous skill.
Some yolks are big, some are small,
but no matter the size all yolks are sexy overall.
In all shapes and sizes do eggs come,
But it’s what’s on the the inside is all the fun,
So for those who be so prude to think of egg porn is so rude,
I say - no judging - ‘til you’ve had a little foreplay with your food 😁
@cuckoocallay_cafe
Thank you I hope you’ve enjoyed my exciting yolk poem ❤️





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But first... Devon.
Any foodie that knows me well also knows that @Devoncafe holds a very special place in my heart. It was the one and only Sydney cafe that I’d been following before moving here, and the one I made sure served my first meal and coffee upon arrival. Suffice to say, it was already decided by the brunch lords above that Devon would become my favourite cafe of all time, and that every visit is like reliving a day of firsts.
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Here we have a flatlay-out courtesy of @itd_be_rude_not_to. Thank you Robbie for teaching me how to arrange the table properly for the first time ❤️
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Sharing.
Some of us don’t like olives, half of us don’t like cilantro, but that’s no problem when your significant other doesn’t like the things you like so you can have more. However, with enough exposure to some of these foods I know it’s possible for a change of heart... Take Matcha for example; My Love hates Matcha... or at least he did until he tried this gorgeous Matcha Tiramisu from @CafeOratnek, and now I have to share... 😂😂
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Did you know we are running a competition at the moment to win a $50 f&b voucher?
To enter check out my feed more for details ❤️





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⭐️ GIVEAWAY ⭐️
To celebrate the summer season I have teamed up with Cafe Oratnek to give away a $50 FOOD & DRINK VOUCHER to spend at their cafe in Redfern, Sydney (5 mins walk from Central Station). Right now they have a sensational summer menu which includes a delicious Miso Glazed Beef Belly and a refreshing Jasmine Ochazuke that you simply cannot miss!
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To enter:
1) Follow my Instagram @kerabeareats;
2) Follow @cafeoratnek;
3) LIKE this post ❤️;
4) Tag a friend in the comment section below, one friend per comment, multiple entries count! 😁
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Competition closes March 14th 11:59pm AEDT. The winner will be notified early March 15th via direct message and Instagram story.
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GOOD LUCK!
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#giveaway #sydneyeats #sydneyfoodie #sydney #sydneyfood #sydneylife #sydneycafe #sydneylocal #foodie #sydneyblogger #foodblogger #eatfamous #foodforfoodies #beautifulcuisines #flatlay #sydneyfoodshare #foodgram #nycfoodie #melbournefoodie #hkfoodie #foodlover #foodphotography #melbournefood #melbournefoodies #f52grams #onthetable #instafood #foodstagram #getinmybelly #sydneystyle

Keeping it simple ❤️
Today I’ve decided to keep the caption simple! I enjoy writing informative and educational excerpts to entertain the readers but I also get annoyed when I can’t of anything and then I start to overthink and start blabbering on about nothing and then before I know it I’ve got a stupidly long paragraph of intermingling ideas that really have nothing to do with the food at all...
Just kidding guys 😉
On the other hand we have here a Poké Bowl by @devoncafe, a dish so simple it speaks for itself.

Also, Happy Valentines Day! Love you all ❤️




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Harmony.
Life is a balance of yin and yang; ebb and flow; black & white. Life is also a balance of salt and pepper, bacon and eggs, and cookies & cream. Such delicious pairings are complimentary for none can be balanced without the other, which is why this beautiful piece of tender Miso Glazed Boneless Beef Belly bedded within an array of stunning fresh greens including lettuce, cucumber, bean sprouts, kimuchi, coriander and mint is a dish destined to be consumed together, preordained by the flavour gods themselves to be eaten in absolute harmony.
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In all seriousness, every Sydney foodie should savour this pull-apart beef belly by @cafeoratnek this summer, and be sure to eat those greens with every bite, I promise you it is a match made in heaven 💚





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Confit.
Pronounced “kon-fee”, from the french word ‘confire’ which means “to preserve”, is a technique used in many dishes of modern cuisine. For example: have you ever had confit duck? Have you ever wondered why it is the juiciest, tenderest, most succulent piece of bird you have ever eaten? Well that is because confit keeps the meat from going dry by cooking it in a pot of its own fat... Not only that, but this method of preservation can keep the duck leg good to eat for months if not years!!
Can’t wrap your head around it? That’s okay, just eat! 😋






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Perspective.
Until recently I have dreaded taking a proper flatlay picture. It always looked difficult and no matter how I tried to arrange the table the final photo never came out the way I wanted. I had resigned attempting a flatlay again until one day I decided to change my angle, stand tall, and look at the situation from a new viewpoint...
Now it’s all a matter from looking at the table from above it, as opposed to from the ground.
If a problem seems like it has no solution, try tackling it from a perspective. It is only from this outlook will you begin to see all the possibilities, even if you have to get up on a chair 😉






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When your eggs on toast arrive as a unexpected flavour bomb!!! Move over bacon you’re so old school, today we’re having chipotle pulled pork topped with a prosciutto wrapped deep fried egg with creamed corn, cherry tomato and avocado. What an eggsellent breakfast idea!! 😋





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Another one of my favourite dishes worth celebrating is this beautiful Rosewater Compressed Watermelon and Lemon myrtle panna cotta, with bee pollen curd and wattleseed granola. The refreshing and floral watermelon provides the perfect balance with the rich curd, creamy panna and crunchy granola. @industrybeans also do a fantastic brew of coffee; definitely worth the visit when in Melbourne!






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Pancakes.
If any food was a gesture of love it would be the humble pancake. Forget the box of chocolates, you can just buy that from any old store; the labour and love involved in making pancakes is the ultimate expression of how much you care. Don’t believe me? Cases in point: Want something special for breakfast? Pancakes. The kids want something fun to do? Teach them how to make pancakes. Got a one night stand you hope to be something more? Take them to get pancakes. Who would’ve known that a combination of flour, eggs and milk could ever be so romantic ❤️
With Valentines Day just around the corner, why not consider whipping up a batch this year for your loved ones? Take inspiration from @babycoffeeco and their cinnamon hotcakes: beautiful, delicious, and made with love.






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My love, the dumpling.
A fascinating thing I love about food is how it transcends cultural boundaries but shares a common ground. Take a food from any culture, for example the dumpling, and you will find variations of these across the globe: Ravioli (Italy), Samosa (India), Wonton (China), Gyoza (Japan), Empanadas (Latin America), Momo (Nepal), and Pasties (Great Britain) just to name a few. Listing them all would be impossible, but I believe we can agree on one empirical thing: due to its abundance and commonality the dumpling is absolute proof that regardless of what we look like or where we are from, we all share a common love... food.
Kudos to @proudmarycoffee for always breaking boundaries, like with these delicious bacon and egg dumplings from their 2017 menu.






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Never judge a book by its cover.
A major aspect of insuring a good photo is without a doubt, presentation. However, as of late I have become quite conscious of missing out on potentially delicious dishes, so rather than going for the prettiest dish on the outside, on this day I went for what was on the INSIDE.
This is Omurice, a garlic butter rice dish topped with a soft Japanese omelette, slathered with a demi-glaze, and is filled with prawn, chicken, or bacon; kind of like a deconstructed egg fried rice. It is by no means the most beautiful dish to behold, but it is quite possibly one of the tastiest things I have ever eaten. Sometimes presentation is everything, every other time it really isn’t 😋





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Home.
As my time in Sydney draws closer to the one year mark, I’ve been reminiscing about my life before it all began. Having lived in New Zealand since birth and not knowing what I wanted to do for a career or anything long-term I felt extremely lost and unsure if I was going the right direction. Although I was scared to push boundaries and leave my comfort zone, in hindsight I had nothing to worry about; I don’t regret quitting my job or booking that one-way flight to Australia, because what I found across the Tasman Sea was my entire life waiting to start. Back home I felt lost; here it’s like being at home all along 💕
Feel free to get Lost in Black Forest, a luscious and decadent dessert from @devoncafe topped with cherry sorbet and chantilly cream on a brioche french toast sprinkled with chocolate and fresh cherries. Also, thank you @itd_be_rude_not_to for making my hands look less manly 🤣






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The egg.
The simple egg has been for many years a necessity in the basic human diet due to its high protein and good cholesterol content, and exploding over social media the egg has gained much fame to the promising of visual satisfaction when its secrets come spilling out when poked and prodded open with eating utensils. While it is not answered by psychologists what this phenomenon is, I can tell you the phenomenon that goes through my mind when I break open a perfectly poached egg; basically it’s like having monkey brain but with food, and that is no yolk 😁
Behold the Ragu Alla Sichuanese by @devoncafe with a perfectly poached egg, so simple it’s fundamental.





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A really rice story.
My name is Kera and I come from a Chinese ancestry. However, despite my cultural upbringing I oddly did not like rice. Of course I ate it to appease my parents but in large part I never enjoyed it, not even after moving out and as I became an adult. My disliking for this food continued until I was unsuspectingly brought to @juan.redfern and tried their Wagyu Beef Rice Bowl, and for the first time in nearly three decades did I finally come to appreciate this grain of goodness.
In hindsight, I realise that it was not that I did not like rice, I’d just never had it prepared by @anna8juan ❤️





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Be uncomfortable!
Afraid to try something different because you think you might not like it? Just remember it is important that when going into any new venture to leave all your previous experiences with you. Every new dish is an exciting culinary sensation with a host of fresh flavours waiting to be explored, so be brave and let you senses guide you. True that you may have a less desirable experience but that is okay! In fact, that is great! Why? Because there is no bad without the good, for none can exist without the other.
Be uncomfortable. Be open. Ever tried beetroot purée and avocado before? You should. It’s a savoury bomb of goodness! ❤️






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Word of the Day.
Temperance
‘tem·per·ance’ (noun)
Defined as the habitual moderation in the indulgence of the appetites or passions. Totally ironic considering the city of Melbourne is exactly the place to be for the overindulgence for hungry tummies and feasting eyes!! Seriously, there is no time for restrictions and limitations in this city, not even for these absolutely luscious hot cakes from the @temperancesociety, where one can do anything but confine themselves to just one serving of anything 😉






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Actions.
“How was your day?” A simple and understated question that can change someone’s day. In a world where we are all so busy tending to ourselves we often forget that even our seemingly small and insignificant actions can have a big impact on those around us. Giving someone a sincere smile, saying thank you, or even complimenting your barista is choosing to be a positive influence that can literally make someone feel like it’s the worse day in history to the best they’ve ever felt.
Speaking of which, I’ve had lots of fun posting these action shots over the last few days, and I’d like to say thank you, reading your beautiful feedback makes my 4:30am wake up starts all worthwhile ☀️






#getinmybelly #foodforfoodies #sydneyfoodie #sydneyfood #sydneyeats #foodlovers #instafoodie #foodphotography #lovefood #foodblogger #londonfoodie #hkfoodie #foodgram #foodgoals #goodfood #foodporn #myfab5 #yummy #foodietribe #nomnom #lafoodie #igfood #lickyourphone #cafe #food #kerabeareats #nycfoodie #melbournefoodie #foodgram #f52grams

Balance.
A healthy body is not without rest. A life receiving unfulfilling without giving. A plate of fish incomplete without a splash of lemon 🍋
Cooking the perfect meal requires a basic understanding of flavours: sweet, sour, bitter, salty and umami. For example let’s take an umami horseradish creme fraiche smoked trout on a bed of bitter radicchio, garnish it with sweet pomegranate, sprinkle a bit of sea salt, and then gently squeeze some tangy sour lemon over the top, and voila you’ve got a meal that is delicious, moreish, and truly scrumptious 😋
@qube_on_bay
@lazypandaishungry






#getinmybelly #foodforfoodies #sydneyfoodie #sydneyfood #sydneyeats #foodlovers #instafoodie #foodphotography #lovefood #foodblogger #londonfoodie #hkfoodie #foodgram #foodgoals #goodfood #foodporn #myfab5 #yummy #foodietribe #nomnom #lafoodie #igfood #lickyourphone #cafe #food #kerabeareats #nycfoodie #melbournefoodie #foodgram #f52grams

But first... coffee!
Hang on wait a second, in fact wait up to 12 hours because that cup of love won’t be ready until tomorrow, and I’m talking about my favourite kind of coffee called a Cold Drip.
This beautiful iced beverage is a subtle brew where filtered cold water drips over coffee grounds and through a spiral feed a deliciously delicate coffee drink is funnelled through. The result: a heavenly elixir ideal for those hot summer days, and a black coffee so mellow and aromatic that any loyal milk drinker could be converted.
@lazypandaishungry
It just goes to show that the more love, energy and time you put into something, the better it could be ❤️






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Today marks 1 year since quitting my job in New Zealand to pursue better opportunities in Australia. Don’t get me wrong I love Sydney and its beautiful beaches and culture, but I miss the milder island summers, cooler nights, and shared breakfasts and laughs with old friends the morning after ❤️
This picture was also taken a year ago, and is a reminiscent throwback of my first foodie photo at the @mountsocialclub, and it was actually the first time I ever stood on furniture to get a shot! Little did I know that this photo would be the beginning of my foodie adventure.
Oh my, what a year it has been ❤️
Happy Australia Day 🇦🇺





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