Follow me to Lighthouse Sunrise Photoshoot and Brunch 週末記事本：晨光第一線燈塔日出攝影和特別咖啡早餐

"Friends are like Lighthouses, with the sources of light coming from their hearts." - Tom Baker
Source

At some ungodly hour, I went along with @myday and the fellow photographers for a sunrise shoot at the scenic part of Sydney.
5:30pm 起早摸黑的今天，我屁哄哄地跟著@myday 和一堆攝影師來到拍攝日出。

We arrived at the Lighthouse at Cremorne point, the sky was still dark.
我們到達了位於雪梨東北區Cremorne角的燈塔。天空還沒亮。

There's some pink and coral light shone through the clouds from the East.
有東方日出的一些粉紅色和珊瑚光照耀著東方的雲彩。

The Sydney city has all lite up with a beautiful coral flair...
整個悉尼市突然被美麗紅日出點亮了...

Capturing the little lighthouse in the paddle of rock pool. Photophers always love the water, the reflection - to play with the magic of light.
攝影師兜很喜歡水中倒影，船模光學，捕獲岩石池中的小燈塔。

The Sky has totally lite up with the extended tree branches in marshmallow clouds.
天空，棉花糖雲和延伸光禿禿的樹枝完全相融在一起。

After the sunrise, we quickly retreated to the Heirloom cafe to replenish energy with the caffeine fuel.
日出過後，我們迅速來到附近咖啡店Heirloom補充能量。

The fresh off the tap coffee is has made its debut in Heirloom Speciality Cafe. Let's called this draught coffee - insanely tasty! It's so incredibly refreshing and perfectly chilled. A coffee which has been infused with nitrogen in keg that gives it a creamy texture like a well brewed stout - It's tasting like lemon sorbet, a hint of floral and chocolate. Bellissimo!

首次嘗試風魔全球口感綿密的氮氣咖啡。我的天啊！對於我這種咖啡控來說，簡直眼前一亮！Nitrogen coffee 也叫氮氣咖啡。原理是在冷泡咖啡 Cold Brew 的基礎上，注入液態氮 Nitrogen。當咖啡與氮氣融合，變成充滿微細氣泡和上去像奶油般絲滑。口感更是難以置信的清爽, 猶如 濃烈Stout 啤酒的獨特咖啡，更容易嘗出甘甜味。茉莉花清香，檸檬果香，夾雜巧克力的苦澀。

French Toast 法國吐司

Brioche, Croissant and Sourdough are my three favourite breads. My love for French toasts started In typical Hong Kong local cafe with butter, peanut butter, condense milk.

In like manners to Hong Kong, family and friends would catch up for Yum Cha. On the weekend, it's very popular for people to pay visit to the local hipster cafe to catch up with friends for brunch. Breakfast and Lunch. What a great way to start the weekend.

布里歐許、可頌和酸天然酵母是我愛的三大麵包。我對西多士的喜愛是源自地道香港茶餐廳，奶醬多，奶油多，牛油多。像在香港茶樓一樣， 家人朋友們一同聚在一起喝早茶。 一到週末，澳洲新興的特色茶餐廳擠滿了人。而我也經常會點法國吐司。

Two slaps of thick brioche. Dusted with Cinnamon for the winter with warmth ginger cream cheese, kiwi fruit, blueberries, strawberries and maple syrup completed my Sunday morning.

兩片厚厚的布里欧修。切成粗條的香蕉，奇異果，藍莓，草莓，各種水果，月桂粉，砂糖和天然的楓糖漿滿足了我的週末。

Eggs & Benedict 班尼迪克蛋

@myday always get the Eggs Benedict or the big brekky when it comes to brunch. He certainly makes the best choice this time. The smoked salmon is succulent and thick - It tastes more like smoked salmon sliced with a sushi knife. The runny egg yolks melts in your mouth with hollandaise sauce which was unusually creamy because of the French chef.

Perfectly garnished with fresh oregano leaves in perfect symmetry, simple and yet elegant.
每一次去Brunch, @myday 總愛點班尼迪克蛋。英式早餐的皇后 - 傳統的組合以英式鬆餅為底，上方配搭火腿或煙肉、水煮蛋和荷蘭醬。

這家的配有我最愛的酸天然酵母麵包， 配有肉厚多汁的煙燻三文魚，口感更像用日本魚生片成的熏制鮭魚。嫩嫩水煮蛋裡的蛋黃花花流出來，夾雜在香濃的荷蘭醬。更是好吃到哭。新鮮的牛至香草點綴之下更是簡單，精美，優雅。

Partly photographed by @myday