tag:blogger.com,1999:blog-87241340816963376502024-03-03T04:30:40.218+11:00my seasonal tableKarenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-8724134081696337650.post-21855769609168813122012-06-26T19:37:00.001+10:002012-06-26T19:37:40.637+10:00Albert Street Food and Wine<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span class="street-address" style="font-size: small;">382 Sydney Rd </span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span class="locality" style="font-size: small;">Brunswick</span><span style="font-size: small;">, </span><span class="region" style="font-size: small;">VIC</span><span style="font-size: small;"> 3056</span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<h3 class="phone tel" style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">
03 8354 6600</span></h3>
<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;">
<span style="font-size: small;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdaWALy8UT-D4G0on6PKHEZadR-a_aq8aqLTeX7XQGnmQM0v2q7wscocI6Ov36AbUVM1EFR3bm9fbIZk25otLgvnaECftiUL41rSl2ljrPSFq6u6jHCSz7moxqodnkuoj2s1FlEP_4yWrD/s320/2012-01-11+13.33.15.jpg" width="232" /></span></div>
<h3 class="phone tel" style="font-family: Arial,Helvetica,sans-serif; font-weight: normal;">
<span style="font-size: small;">Executive Chef Philippa Sibley(Est est est, Odine, 2004 The Age Chef of the Year) has developed a beautifully rustic and wondefully tasty menu here at Albert Street Food and Wine. With the guiding hands of founders and managers, Stuart Brookshaw (Longrain and Bondi Icebergs) and Ruth Giffney (recipient of the 1998 Harpers & Queen Premier Cru award for service excellence) this Brunswick eaterie will no doubt get better and better.</span></h3>
<h3 class="phone tel" style="font-family: Arial,Helvetica,sans-serif; font-weight: normal;">
<span style="font-size: small;">The review that follows highlights the meal that we had on our first visit. I say our first because we enjoyed it so much we have been back a couple of times since. </span></h3>
<h3 class="phone tel" style="font-family: Arial,Helvetica,sans-serif; font-weight: normal;">
<span style="font-size: small;"> </span></h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Arial,Helvetica,sans-serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmf4zLmjfLq24kFQ2_OfPihrFYU-ElHdbUjehcarNOY7fSNIBjPspZTJcj9h8f4pcGr4l3fErOU9NaC2BEA7VxpxZw23VkZdRxm0n9RahXV1NXZ2Q0c935sx9GUDzL-a0_BkhBXC7CaUwH/s320/2012-01-11+12.41.39.jpg" style="margin-left: auto; margin-right: auto;" width="240" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Bread and basil infused whipped butter</span></td></tr>
</tbody></table>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">I love eating at places that aren't stingy with their bread as I am quite the Carbohydrate-aholic, no Dukan Diet for this girl.</span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Arial,Helvetica,sans-serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzEp5qKCXAErniXsW8k6zzplVFBCwTvUK9tRFqIUzumie66Vgt7Z3iOq8I0ITR45A2u1XH6rebWoMyZxplH5XnE1jv3rQrXVB1d0DOjETf8zB4siRoXAlSBoDiMFTsIBOC5IM19NbheNZ/s1600/2012-01-11+12.41.16-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzEp5qKCXAErniXsW8k6zzplVFBCwTvUK9tRFqIUzumie66Vgt7Z3iOq8I0ITR45A2u1XH6rebWoMyZxplH5XnE1jv3rQrXVB1d0DOjETf8zB4siRoXAlSBoDiMFTsIBOC5IM19NbheNZ/s320/2012-01-11+12.41.16-1.jpg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Charcuterie Large $36</span></td></tr>
</tbody></table>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Arial,Helvetica,sans-serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdBjsSa7l99xIY13iBzBrCLJg8Mb1VcV4lLDJ1IcHUKHgDySl-Wk2W5tVTcYHQn1OSuL6C7T6PYML_PxdQEWGmZAOFVbBTHEEuTepkLMs5k_pFO0FYggr4mwpEWHVQx9LzCHrLRpyK-8bi/s1600/2012-01-11+13.10.31.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdBjsSa7l99xIY13iBzBrCLJg8Mb1VcV4lLDJ1IcHUKHgDySl-Wk2W5tVTcYHQn1OSuL6C7T6PYML_PxdQEWGmZAOFVbBTHEEuTepkLMs5k_pFO0FYggr4mwpEWHVQx9LzCHrLRpyK-8bi/s320/2012-01-11+13.10.31.jpg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Montagna $17</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Arial,Helvetica,sans-serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfybN6Qgx2LnIhvcXijrPXUrQnHZr_9dStRvz1Fb3ekZvSFhpeBZeozPoLOr7Xi-M-8rioQZgDmqfLgD7lXKgFD1vN7rjmZyTbkzxcScwneGfZbZ69rmyZYKBgCpMj8untl-OYuzq76dbr/s1600/2012-01-12+09.30.18.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfybN6Qgx2LnIhvcXijrPXUrQnHZr_9dStRvz1Fb3ekZvSFhpeBZeozPoLOr7Xi-M-8rioQZgDmqfLgD7lXKgFD1vN7rjmZyTbkzxcScwneGfZbZ69rmyZYKBgCpMj8untl-OYuzq76dbr/s320/2012-01-12+09.30.18.jpg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Baccala $15 </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Arial,Helvetica,sans-serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgelDdZ35UfAdcJeeVGePxH9aJeuo6zwyZ-iyyNoR9i7-OIIpMFYHG9tXG59MGQyff6zqP4aZm_dYOZ4l2k133WSGP362rgLwNSaWbxw5ODUeqGSR2H2nsbf6TAa3EgQpBtVEY6v2DIiw1l/s1600/2012-01-11+12.57.21.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgelDdZ35UfAdcJeeVGePxH9aJeuo6zwyZ-iyyNoR9i7-OIIpMFYHG9tXG59MGQyff6zqP4aZm_dYOZ4l2k133WSGP362rgLwNSaWbxw5ODUeqGSR2H2nsbf6TAa3EgQpBtVEY6v2DIiw1l/s320/2012-01-11+12.57.21.jpg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Wagyu skewer $20</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Arial,Helvetica,sans-serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIgLzKg735PNjaYUv025K9YGAQNmM_Ko5_t4Z9-5u687CFSzq-m-NXyALWOq9_BUTO75-gvaz-Glw5BTiI84SbLp0Xu3UTHEaP5kf3v8GCpZkQpjNJL2w3_WMKavu5nfWJQSlMnbwhj1hY/s320/2012-01-11+13.10.28.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fritto misto $35</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Arial,Helvetica,sans-serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4qhH7YVrGi9dXTs3n-zlc24LNmUhyphenhyphenXKFzHjfKDOt9vnOrkFGgHYzJ7ZPX6yRPH1_bA6ta9JCBWT1kHMxDlH668GJ6Uj2Da4rlgQjXu2L6ijFajBpAN5BxsauiBdqxg7FklIKVA7OmrNR/s1600/2012-01-12+09.27.05.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4qhH7YVrGi9dXTs3n-zlc24LNmUhyphenhyphenXKFzHjfKDOt9vnOrkFGgHYzJ7ZPX6yRPH1_bA6ta9JCBWT1kHMxDlH668GJ6Uj2Da4rlgQjXu2L6ijFajBpAN5BxsauiBdqxg7FklIKVA7OmrNR/s320/2012-01-12+09.27.05.jpg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pizza bianca $14</span></td></tr>
</tbody></table>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">A pint and a Charcuteri board (well, a lemon lime and bitters for the pregnant me) is always a great way to start a meal, and this one definitely had a nice selection of meats to the get the taste buds ready for more.</span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">The Montagna was next up and in honesty it wasn't really as mountainus as it's name suggests but it was still full of flavour.</span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">The Baccala (salted cod) was fantastic and a very generous portion but it was so tasty I could have easily have had more.</span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">For $20 the Wagyu skewers were a little steep. Lovely cuts of meat beautifully cooked, but still pricey for the size.</span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">Deep fried goodness was next on the table. The Fritto Misto had a nice selction of seafood and veggies with a lightly and incredibly crunchy batter-exactly what you would want expect from this dish.</span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">These people know how to make a pizza. We chose the Pizza Bianca, it was garlicy, cheesy and just damn delicious.</span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Arial,Helvetica,sans-serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9C0AMF9QVhK95UHJK8oWUssXd9yNqquYn3h6lzG301Az_vW7GXsILfo6zkSEiNBKLE-zf3LAzkpZia47cNM1_YZcmGuWosTO60F_BF8B_y637YZMR7wytr3-Gw9o6IOzZPyaawmjSM2Y/s1600/2012-01-11+13.33.30.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9C0AMF9QVhK95UHJK8oWUssXd9yNqquYn3h6lzG301Az_vW7GXsILfo6zkSEiNBKLE-zf3LAzkpZia47cNM1_YZcmGuWosTO60F_BF8B_y637YZMR7wytr3-Gw9o6IOzZPyaawmjSM2Y/s320/2012-01-11+13.33.30.jpg" width="236" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Larder</span></td></tr>
</tbody></table>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
<div>
<h3 class="phone tel" style="font-weight: normal;">
<span style="font-size: small;">I'd like to quickly mention that on our last visit my husband had the Foie gras parfait, sadly I could not have any due to the pregnancy, but oh dear it looked amazing and I am assured by him that it was tasty and what a generous serving. For main we had the John Dory and the Confit Duck, and both were full of flavour. Would be happy to have them again.</span></h3>
<h3 class="phone tel" style="font-weight: normal;">
<span style="font-size: small;">Pedigree aside this trio have established an inviting eaterie, with a menu and produce to match. There really isn't alot else that needs to be said about Albert st Food & Wine. It is what you would expect from the experienced and talented staff that run it. Great decor, fantastic service, lovely larder and ofcourse, delicious food. Just go and enjoy. </span></h3>
<br /></div>
</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: x-small;">Would I return? Yes</span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<h3 class="phone tel">
</h3>
<a href="http://www.urbanspoon.com/r/71/1632852/restaurant/Melbourne/Albert-Street-Food-and-Wine-Brunswick"><img alt="Albert Street Food and Wine on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1632852/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com2tag:blogger.com,1999:blog-8724134081696337650.post-46918392422024471842012-04-06T14:28:00.002+10:002012-04-07T11:23:41.762+10:00Dairy Free Hot Cross BunsEaster is here, and that means as many hot cross buns and chocolate goodies as far as the eye can see. Sadly for me that means dodging all the lovely well meaning shop people trying to give the kiddies yummy treats. It's annoying being the parent of a child with a dairy allergy most of the time, but particularly difficult during Easter. So this year I have decided to bake my own hot cross buns in an effort to not let Lolo miss out on anything delicious that may be around. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilrGhk-xU6zdZoMzEZVmT2i4902nYpau_VXT6T-XYrkPQIAfomkJWn3eFmZyh3h7XetA56gNrFy39M9fcSZXqqQ2dUM1QGOTbVJtnkcQcJt_IJBzn9QB_adxgGiBWFHVIFeOcQjWKc5HxV/s1600/C360_2012-03-31-16-10-54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilrGhk-xU6zdZoMzEZVmT2i4902nYpau_VXT6T-XYrkPQIAfomkJWn3eFmZyh3h7XetA56gNrFy39M9fcSZXqqQ2dUM1QGOTbVJtnkcQcJt_IJBzn9QB_adxgGiBWFHVIFeOcQjWKc5HxV/s320/C360_2012-03-31-16-10-54.jpg" width="320" /></a></div>By the way, this recipe works just as well with cows milk and butter if that is what you prefer.<br />
<br />
Ingredients:<br />
3 1/2 cups of plain flour <br />
1 tbsp dried yeast<br />
1 tbsp caster sugar<br />
3/4 cup warm almond milk<br />
1/2 cup cold almond milk<br />
50g nuttelex margarine, melted<br />
1 egg<br />
200g mixed dried fruit (I add sultanas, chopped dates and apricots but you can add what you like)<br />
1/3 cup caster sugar<br />
2 tsp mixed spice<br />
a pinch of salt<br />
<br />
Flour paste<br />
1/2 cup plain flour<br />
4 or 5 tbls of water<br />
<br />
Glaze<br />
2 tbls caster sugar<br />
a sprinkle of mixed spice(you don't have to add this but I like the way it tastes)<br />
1/4 cup water <br />
<br />
Method:<br />
-Whisk the yeast, warm milk and 1tbsp of caster sugar<br />
-Set aside for 10 mins or until the mixture goes frothy <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Qw03h9ebmAwe7Q9Yj77CPx9jSZjJoUBKIkbCqRlt6MwAShr2x6LNEsRWvCLoF7UVtsP4ABJ6Q6SSnTs2QTnhtu83oXB7q4S3qZsG0nzjKlRQB-IKvFfN9DgKOcy8QGJ8uSDTO24v5MV6/s1600/2012-04-01+10.50.40.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Qw03h9ebmAwe7Q9Yj77CPx9jSZjJoUBKIkbCqRlt6MwAShr2x6LNEsRWvCLoF7UVtsP4ABJ6Q6SSnTs2QTnhtu83oXB7q4S3qZsG0nzjKlRQB-IKvFfN9DgKOcy8QGJ8uSDTO24v5MV6/s200/2012-04-01+10.50.40.jpg" width="200" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
-Whisk in the cold milk, egg and melted nuttelex<br />
-In a separate bowl mix combine flour, dried fruit sugar, mixed spice and salt<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6EbLEoYbkNlJsGJ0vJ4ERsSODgflqLrhyWZAC1ekGtLl0yKLBJwpDfyQStPJPGy-cn_Ad3Xo3NvefzmJRXLxe-XVEVcaKYDurosiZLGqc7PSjnUKA0NFJ37CFRfohoeUs0jT_YAc6-5ZD/s1600/2012-04-01+10.52.25.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6EbLEoYbkNlJsGJ0vJ4ERsSODgflqLrhyWZAC1ekGtLl0yKLBJwpDfyQStPJPGy-cn_Ad3Xo3NvefzmJRXLxe-XVEVcaKYDurosiZLGqc7PSjnUKA0NFJ37CFRfohoeUs0jT_YAc6-5ZD/s200/2012-04-01+10.52.25.jpg" width="200" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
-Make a well in the centre and add the yeast mixture<br />
-Using a wooden spoon stir the mixture until combined then you will definitely have to use your hands to continue bringing the mixture together<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8eEq8Hl4Ru_dQdVNhZL7p5nHEJpatLumoVS-vs1RqDQNAWZj-p90e6gNVJfCWnvdlhia4x_I5yrk2uEFhPTHaNRqo-aP9O4uTvViZ9rmk9GxSJrbhDmtTN1kqEwXgWeWLl9nyzURzV22o/s1600/2012-04-01+10.53.12.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8eEq8Hl4Ru_dQdVNhZL7p5nHEJpatLumoVS-vs1RqDQNAWZj-p90e6gNVJfCWnvdlhia4x_I5yrk2uEFhPTHaNRqo-aP9O4uTvViZ9rmk9GxSJrbhDmtTN1kqEwXgWeWLl9nyzURzV22o/s200/2012-04-01+10.53.12.jpg" width="200" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
-Transfer the dough to a clean and lightly floured surface and knead just as you would bread for about 10-15 minutes or until the dough becomes smooth.(I do it for 15 mins as I count it as an arm workout)<br />
-Place dough in a lightly oiled bowl and cover with plastic wrap <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37F95bHSN2dz_yES9VV6bIvVHPtF82kj2LltWD59tObW9vXOrJKyemi1crTNRc6Sak9DBZeStRnEhQzwxEbTzcQ-jKXZcl5DiPNoYVWrlY4-en28jPecQwMGoxOUUTzwMZcwUIjBg8l3L/s1600/2012-04-01+10.57.40.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37F95bHSN2dz_yES9VV6bIvVHPtF82kj2LltWD59tObW9vXOrJKyemi1crTNRc6Sak9DBZeStRnEhQzwxEbTzcQ-jKXZcl5DiPNoYVWrlY4-en28jPecQwMGoxOUUTzwMZcwUIjBg8l3L/s200/2012-04-01+10.57.40.jpg" width="200" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
-Place aside in a warm place for 1 1/2 hours or until it has doubled in size.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6gY8z6s0EHNe_PbRwvPudEnv5gyYLw6Sy2wMTsz2AlG9wX3AXCXAoteBQIVtc4G2gRoJBEoEjWy415Mzhosg2tkYVeoLQwqAjZw0RjvMLsMPTRjuEQf7PqTLiA6BxX4Dm1480uPXkPniL/s1600/2012-04-01+11.00.24.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6gY8z6s0EHNe_PbRwvPudEnv5gyYLw6Sy2wMTsz2AlG9wX3AXCXAoteBQIVtc4G2gRoJBEoEjWy415Mzhosg2tkYVeoLQwqAjZw0RjvMLsMPTRjuEQf7PqTLiA6BxX4Dm1480uPXkPniL/s200/2012-04-01+11.00.24.jpg" width="200" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
-Turn dough back onto a slightly floured surface and knead for another couple of minutes<br />
-Divide dough into 12 equal pieces and knead each piece into a ball<br />
-Place on a greased tray approx 1cm apart<br />
-Cover with a damp tea towel and once again place in a warm draught free place for about 30 minutes or until it has doubled in size again<br />
-Preheat oven to 200C.<br />
Flour paste<br />
-In a small bowl mix flour and water until smooth, if paste is too thick for piping then add a little extra water until you are happy with the consistency<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGlmekJ-kjRzlSgVMPtu2mEGFzxsj5-yy8AtopZ2G44TXPpaZ0-40fH4SChAvBJWdWFw9G6cX1JU6l4ORShHNtPAKc01tuVTPJNbFXR2jf5eCksH9F13dOG8rXid4IpF8XW-7NaYhP797/s1600/2012-04-01+11.02.39.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGlmekJ-kjRzlSgVMPtu2mEGFzxsj5-yy8AtopZ2G44TXPpaZ0-40fH4SChAvBJWdWFw9G6cX1JU6l4ORShHNtPAKc01tuVTPJNbFXR2jf5eCksH9F13dOG8rXid4IpF8XW-7NaYhP797/s200/2012-04-01+11.02.39.jpg" width="200" /></a> <br />
-Spoon into piping bag(or a small zip lock bag with the corner cut off)<br />
-Pipe straight lines across and down each row to form crosses <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQ47uBE0O07KJcLjxtJZsfO5wywY7Z1GK2A2p6atFbJo50myH0nff4RQ38fH0ebneZWLF-g3OEQY6CmNghypSe-MX4cb1nmAnuwU4PZWfEo5y3YWzFUz2xgJ1QjtVI8SmaKuOzUBKQpsC/s1600/2012-03-31+19.40.38.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQ47uBE0O07KJcLjxtJZsfO5wywY7Z1GK2A2p6atFbJo50myH0nff4RQ38fH0ebneZWLF-g3OEQY6CmNghypSe-MX4cb1nmAnuwU4PZWfEo5y3YWzFUz2xgJ1QjtVI8SmaKuOzUBKQpsC/s320/2012-03-31+19.40.38.jpg" width="320" /></a></div>-Bake for 10mins then reduce heat to 160C. and bake for another 20 minutes or until cooked through<br />
Glaze<br />
-In a small sauce pan combine water, sugar and mixed spice. Bring to the boil then simmer for a couple of minutes till the glaze thickens<br />
-Brush glaze over hot buns then transfer to wire rack to cool<br />
-Serve warm or at room temperature<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfP7SKUyjWCkGLzDX2m6rzz5nQAd9imeUiYhXEmQCOTJCrx_uPFVJREgYKobVmY8HxSVAIckAynA6XW3CiAYFQa1o_AZZU0amPir8wZ9OqJwD4W_0449ZKWJwp3uDkmfrpUG9MT7TwzgJ/s1600/C360_2012-04-05-12-15-24_org-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfP7SKUyjWCkGLzDX2m6rzz5nQAd9imeUiYhXEmQCOTJCrx_uPFVJREgYKobVmY8HxSVAIckAynA6XW3CiAYFQa1o_AZZU0amPir8wZ9OqJwD4W_0449ZKWJwp3uDkmfrpUG9MT7TwzgJ/s320/C360_2012-04-05-12-15-24_org-1.jpg" width="320" /></a> <br />
<br />
As you can see my crosses are not perfect, but in my defence I'm not religious. It doesn't matter, what matters is that they taste great and that my little one can sit and eat her Hot Cross Bun just like any other little one around town.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfXaXjFvR3YbxtCrzyBSz-45Kq-W-zQQUtpt3G5Z-1DUzS6w-K3j7up4fIfvy5lQnYhdlwzI0yw9myXOC2-a06fIR67nu0JM3o3pB0wz98jUiZ5qciH8PkziFP-gQq2AZYRtDsYf6ODmTV/s1600/2012-04-01+10.45.36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="163" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfXaXjFvR3YbxtCrzyBSz-45Kq-W-zQQUtpt3G5Z-1DUzS6w-K3j7up4fIfvy5lQnYhdlwzI0yw9myXOC2-a06fIR67nu0JM3o3pB0wz98jUiZ5qciH8PkziFP-gQq2AZYRtDsYf6ODmTV/s320/2012-04-01+10.45.36.jpg" width="320" /></a></div>Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com1tag:blogger.com,1999:blog-8724134081696337650.post-7661253281996249672012-03-20T20:15:00.000+11:002012-03-20T20:15:28.393+11:00Red Star Cafe<span class="street-address">115 Main Rd </span><br />
<span class="locality">Hepburn Springs</span>, <span class="region">VIC</span> 3461<br />
<br />
<h3 class="phone tel" style="font-weight: normal;"><span style="font-size: small;">03 5348 2297</span></h3><h3 class="phone tel" style="font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh30RtfCF-Di6HeBy-JNv2k9AX0qs9Q_xiqaM-0s5xdd0dyPCpvfoOKSZev4zoze1ghD8qrBIu-xpWUG3ne2ap6lvnFDIg8b8pQs8FmQ4nOi4qS645sX63o0IGNyJ1524cAROz6XRVKvb0h/s1600/P1000628.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh30RtfCF-Di6HeBy-JNv2k9AX0qs9Q_xiqaM-0s5xdd0dyPCpvfoOKSZev4zoze1ghD8qrBIu-xpWUG3ne2ap6lvnFDIg8b8pQs8FmQ4nOi4qS645sX63o0IGNyJ1524cAROz6XRVKvb0h/s320/P1000628.JPG" width="236" /></a><span style="font-size: small;"> </span></h3><h3 class="phone tel" style="font-weight: normal;"><span style="font-size: small;">Time off in Victoria's spa country is always a pleasure, but like most places out in the country you need to be in the know if you want to find the real gems. So we asked a lot of locals where they would recommend for breakfast if you were a hung-over-out-of-towner. Almost eveyone we spoke to suggested we try Red Star on Main Rd. It was decided, just before we made the journey home back to reality we would stop off here to fuel up for the drive home. </span></h3><h3 class="phone tel" style="font-weight: normal;"><span style="font-size: small;">There was a nice vibe when we walked into this place with it's funky red furniture, shelves filled with books upon books on various topics and kitsch art adorning the walls. Very laid back, infact so laid back that we ordered at the bar and sat where we wanted. There were a few young families and what I can only assume were regulars reading the paper. A definate locals haunt.</span></h3><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbP__EuFPyLiNu8f_9FXdQwbSlxqtsMMnX81lUn44e9dS-e0Q1dNYv9C6g30ML5puCFla6_BAzadW6EZbMa4FOCPcKmLaXEf97GaGcU-voNnFmI_MffF5gXNubcF6r-_EwFuWlJ1BD0Gt9/s1600/P1000629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbP__EuFPyLiNu8f_9FXdQwbSlxqtsMMnX81lUn44e9dS-e0Q1dNYv9C6g30ML5puCFla6_BAzadW6EZbMa4FOCPcKmLaXEf97GaGcU-voNnFmI_MffF5gXNubcF6r-_EwFuWlJ1BD0Gt9/s320/P1000629.JPG" width="320" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJrGGxQ9okmcA6cne-9c2XdX04Wu-y7Vc0ke1usLqduzb3hlriABk6yOWjOK_ptqlSJb8FaLTJNh-VRllZs1ey7wNqPqCOudZeEr1WtfZnU9gDmv7v1uZA4qJTDZxUx-NAZSP2HALFql99/s1600/P1000639.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJrGGxQ9okmcA6cne-9c2XdX04Wu-y7Vc0ke1usLqduzb3hlriABk6yOWjOK_ptqlSJb8FaLTJNh-VRllZs1ey7wNqPqCOudZeEr1WtfZnU9gDmv7v1uZA4qJTDZxUx-NAZSP2HALFql99/s320/P1000639.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Star Breakfast with 3 sides $14.50</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFsjB3t_OFVDtpg9VWYZfGJ87fZ4BWfpRpiGtHedKCr15R3mz3nMXxLS8PGAzoQkwrCNWzqu0JXMEOAL9oNe-IK17IWKSBj3s9u4sym35iTvBgSP4JJntCED33nHT_XXijTcnhURiurkX/s1600/P1000641.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFsjB3t_OFVDtpg9VWYZfGJ87fZ4BWfpRpiGtHedKCr15R3mz3nMXxLS8PGAzoQkwrCNWzqu0JXMEOAL9oNe-IK17IWKSBj3s9u4sym35iTvBgSP4JJntCED33nHT_XXijTcnhURiurkX/s320/P1000641.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Star Breakfast with 3 sides $14.50 plus extras $3-$4 each</td></tr>
</tbody></table>Our breakfast arrived incredibly fast which was perfect considering how hungry we both were. I ordered the basic Red Star Breakfast with 3 sides. The toast wasn't really toasted, more like warmed through and neither the avocado or the spinach were seasoned. On the upside the eggs were perfectly poached and the black pudding was lovely. Hubby did better as he ordered the same brekky but substitued the sides with hollandaise, sausages, beans, bacon and also some black pudding. Pretty good hang over breakfast.<br />
Was it a brilliant breakfast expeirience? No, but it was just what was needed considering the state we were in. Is this really the best in the area, is there nothing else or am I just a pretentious city person that expects too much? I don't know, but the ingredients were fresh and the service was quick, and if I'm back in the area in the same frame of mind, then I'll be back at Red Star appreciating my well needed coffee and wishing I hadn't had that last drink.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc7qD2Xm7G9XKaSQjBIVJcfMPxmUSd0I2PFmi5tjvyN-n096QAnIP8V6a3rRCpQcjJc7ke4BdzHxm34ceGdbLM7XV4YSIIcuRdrsdZ-cjmBA7GtNUv48n2WxXRu37-2efvJT7ZR20Srb7C/s1600/P1000643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc7qD2Xm7G9XKaSQjBIVJcfMPxmUSd0I2PFmi5tjvyN-n096QAnIP8V6a3rRCpQcjJc7ke4BdzHxm34ceGdbLM7XV4YSIIcuRdrsdZ-cjmBA7GtNUv48n2WxXRu37-2efvJT7ZR20Srb7C/s320/P1000643.JPG" width="236" /></a></div><br />
<br />
<div style="text-align: left;"><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Ratings out of 10<br />
Food 5.5/10</span> <span style="font-size: xx-small;"><br />
Service 5/10</span> </div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Atmosphere 6/10</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Value 6.5/10</span></div><span style="font-size: xx-small;"><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Red Star</b></span><b style="font-family: Arial,Helvetica,sans-serif;"> 5.75/10</b></span></div><span style="font-size: xx-small;"></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Would I return? Yes</span></span><br />
<br />
<a href="http://www.urbanspoon.com/r/346/761596/restaurant/Victoria/Daylesford/Red-Star-Hepburn-Springs"><img alt="Red Star on Urbanspoon" src="http://www.urbanspoon.com/b/logo/761596/minilogo.gif" style="border: medium none; height: 15px; width: 104px;" /></a>Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com0tag:blogger.com,1999:blog-8724134081696337650.post-55074203466212681662012-03-17T20:38:00.001+11:002012-03-18T11:10:57.390+11:00Dulce de leche (cheats version)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMfwScvhc_0DXtkvCFJqfEhS61q5PXcGUawcKbZ5_gDrrhqOJnCpQPi01TQOjZnQo_sMHVkO9t25I54u3-WUFj2D6rAr8ImVss9RaQD3oqjqaZKGwtKshhEuIu09nn9gNE3Bj_fe4BKtme/s1600/2012-03-17+13.47.27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMfwScvhc_0DXtkvCFJqfEhS61q5PXcGUawcKbZ5_gDrrhqOJnCpQPi01TQOjZnQo_sMHVkO9t25I54u3-WUFj2D6rAr8ImVss9RaQD3oqjqaZKGwtKshhEuIu09nn9gNE3Bj_fe4BKtme/s320/2012-03-17+13.47.27.jpg" width="320" /></a></div><br />
Dulce de Leche literally translates to 'sweet of milk', and it is a delicious caramel that must be tasted to be believed. I have been wanting to write a post about this beautiful sweet gooey stuff for ages, but unfortunately my husband has a huge sweet tooth, so every time I would buy some condensed milk in order to make it, he would open it and start eating it from the can. But recently, as I flick through my foodie mags I have seen a lot of recipes that call for Dulce de Leche, a product which apparently can be found in speciality stores, pfft I say pfft.<br />
In Chile we call it 'Manjar' and it is included in many of our insanely sweet pastries and desserts, although it is very popular throughout Latin America. Dulce de Leche can also be used in cakes, biscuits, bonoffee pie, on toast, or my very favourite way-with a spoon straight out of the can, needless to say I was a chubby child. Traditionalists will have you believe that you are required to heat milk and sugar and stir until the milk reduces and the sugar caramelises. This takes ages, and since I have better things to do with my time e.g: laughing at my daughter's attempts to put on her shoes or dance(that kid is so uncoordinated), I will give you the cheats version. The version that has been used in my household since I can remember.<br />
<br />
<br />
Ingredients<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1JZGAdOR3JfLR1E3Hyp7RkBZgfe6JfIIfQ1N7wZfvDLHotaIVNJeB_RPerkWGofqECot0dOuRH_2GunhoSOyoxoHpPvCSShQQ4CuqKqMhRJSHzV4ipiwrzMfPhe9zffAg6kacbFu0HUW4/s1600/2012-03-17+13.16.31.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1JZGAdOR3JfLR1E3Hyp7RkBZgfe6JfIIfQ1N7wZfvDLHotaIVNJeB_RPerkWGofqECot0dOuRH_2GunhoSOyoxoHpPvCSShQQ4CuqKqMhRJSHzV4ipiwrzMfPhe9zffAg6kacbFu0HUW4/s200/2012-03-17+13.16.31.jpg" width="150" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
-can of condensed milk<br />
<br />
<br />
Method<br />
-Place the can of condensed milk in a large pot and fill with water.<br />
-Boil water and ignore for 2-3 hours.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeOw3FszQdi4Xx9mmkmxpmt72zdCUr_MAmRqzEb0Ee1JAfEOugwKBROnqqnDtExCmueuqzuZ276jpDW9gMWYnIKP-3ODSwmbhoBM8fuACit8JNtW8gX03XXKngN9m7cT-ls2dAmDPBheY2/s1600/2012-03-17+13.13.10.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeOw3FszQdi4Xx9mmkmxpmt72zdCUr_MAmRqzEb0Ee1JAfEOugwKBROnqqnDtExCmueuqzuZ276jpDW9gMWYnIKP-3ODSwmbhoBM8fuACit8JNtW8gX03XXKngN9m7cT-ls2dAmDPBheY2/s200/2012-03-17+13.13.10.jpg" width="200" /></a> <br />
-The longer you boil it the thicker and more caramel-y the condensed milk becomes. <br />
<div style="color: red;"><b><u>WARNING</u></b></div>Do not under any circumstance let the water fall below can level as this will cause the can to overheat and explode, as my brother discovered much to my amusement. Months later he was still finding sticky caramel in odd places, mainly behind the fridge. If the water level starts to drop then immediately top up.<br />
<br />
-Leave the can to cool before you open it<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQeJUyIYlev6bimxtEhXezMmKsvwZdKf87zqfRomyRj5qwpAR21sYBSlv9qOZSKg510MSY-0dFuaHORbbsydh2_M5_0HUHHlHhowq6oWo5x0O6x9x9Bd5YB6f5sCfv3yEN6BaJy_qDGaYw/s1600/2012-03-17+13.12.15.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQeJUyIYlev6bimxtEhXezMmKsvwZdKf87zqfRomyRj5qwpAR21sYBSlv9qOZSKg510MSY-0dFuaHORbbsydh2_M5_0HUHHlHhowq6oWo5x0O6x9x9Bd5YB6f5sCfv3yEN6BaJy_qDGaYw/s200/2012-03-17+13.12.15.jpg" width="175" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Don't be surprised if in the morning you open the fridge to find it looking like this.<br />
Seriously, how my husband is not fat is beyond me.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9tYsyjFwWhr_fKAZk529DBfKE9AUMF_sfH1WmMD2r9iRS4OExOJYVxSF8lBzVO0bwRPmiL4fIuCwx3-H1-LNoLeTSGwXkVOsuQCIBHNuhxfeOTrB1WT0_gVGmgnmGVYZUmqkH7eRZXJns/s1600/2012-03-17+13.06.17.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9tYsyjFwWhr_fKAZk529DBfKE9AUMF_sfH1WmMD2r9iRS4OExOJYVxSF8lBzVO0bwRPmiL4fIuCwx3-H1-LNoLeTSGwXkVOsuQCIBHNuhxfeOTrB1WT0_gVGmgnmGVYZUmqkH7eRZXJns/s200/2012-03-17+13.06.17.jpg" width="151" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9tYsyjFwWhr_fKAZk529DBfKE9AUMF_sfH1WmMD2r9iRS4OExOJYVxSF8lBzVO0bwRPmiL4fIuCwx3-H1-LNoLeTSGwXkVOsuQCIBHNuhxfeOTrB1WT0_gVGmgnmGVYZUmqkH7eRZXJns/s1600/2012-03-17+13.06.17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD_o233CThhhTGLmPRT6Cmqpmka1Rl0Mgvmer4940I4w0PR-UOLwFFLRToybgz15mgi4WQaEb8XfAYkADmrQMWTFEVRBStucBRWbC8J18WZxLua7RAkTzxy6PpfzE2VCjv2jmbCxkQc3sk/s1600/2012-03-17+13.48.34.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD_o233CThhhTGLmPRT6Cmqpmka1Rl0Mgvmer4940I4w0PR-UOLwFFLRToybgz15mgi4WQaEb8XfAYkADmrQMWTFEVRBStucBRWbC8J18WZxLua7RAkTzxy6PpfzE2VCjv2jmbCxkQc3sk/s320/2012-03-17+13.48.34.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoy!</td></tr>
</tbody></table><br />
<br />
<br />
<sup class="reference" id="cite_ref-isbn1-55832-249-3_1-0"></sup><br />
<sup class="reference" id="cite_ref-isbn1-55832-249-3_1-0"><a href="http://en.wikipedia.org/wiki/Dulce_de_leche#cite_note-isbn1-55832-249-3-1"></a></sup> <br />
<br />
<i><br />
</i>Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com1tag:blogger.com,1999:blog-8724134081696337650.post-59201075313216065232012-03-15T12:17:00.000+11:002012-03-15T12:17:52.553+11:00Lake House<span class="adr"><span class="street-address">4 King Street</span><br />
<span class="locality">Daylesford</span>, 3460</span><br />
<span class="adr"><br />
</span><br />
<span class="phone tel">(03) 5348 3329</span><br />
<br />
<br />
<i> </i>I read somewhere that Alla Wolf-Tasker's mother wept when she saw the paddock that Alla had bought right next to Lake Daylesford all the way back in 1980. It was infested with blackberries and rather swampy. Yet this visionary knew exactly what she was doing. This was step one to building her dream of a gourmet restaurant in country Victoria. 4 years later Lake House opened its doors and it was time for Alla to prove that she was not just some crazy lady with a wild dream, but a great chef with amazing foresight.<br />
Today Lake House is regarded as one of Australia's best country restaurants which takes not only immense pride in serving brilliant modern Australian cuisine made from locally sourced produce, but also it's impeccable service, beautiful restaurant and stunning surrounds. The restaurant has won a myriad of awards including Australian Country Wine list of the Year and currently holds 2 Hats from The Age Good Food Guide, so even though it is a bit of a hike(1 hour drive from Melbourne) it is worth a visit.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixLAnlz8RoPHWVFLJ9YtLpKy-naSooAD3DS7q-zHtfbNPu7wErL-P0QUnRgs0YkYnoPIrxi61CGVMypjjdhj2EkLyoYV3iG9L8On80IwLfpSbfodAapF5S5lYc_x7dFVJrrfvAE2CEjM1Q/s1600/P1000576.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixLAnlz8RoPHWVFLJ9YtLpKy-naSooAD3DS7q-zHtfbNPu7wErL-P0QUnRgs0YkYnoPIrxi61CGVMypjjdhj2EkLyoYV3iG9L8On80IwLfpSbfodAapF5S5lYc_x7dFVJrrfvAE2CEjM1Q/s320/P1000576.JPG" width="320" /></a> <br />
The day had been spent soaking in the mineral waters, being scrubbed and massaged so taking into account the long drive and all that exhausting pampering, we knew that an early dinner would be the only way to go. This early evening was still warm and the sun still shining, this was a blessing as when we walked into the dining room we were able to see it in all it's sun drenched glory. Cocktails ordered through recommendation and enjoyed on the beautiful terrace overlooking the lake. We didn't even need to see the menus because our meal had been planned well in advance, Eight Course Tasting Menu with matched wines please. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT59VpUZDs1mfJUCWCFSK_fYxNXQt3qDV_L3OmSlB1wlPjaDhgE6OklauHvNLSy8bEeYehUOV4CJAXBChyphenhyphen6S4b7IU5u_-5LlCJ59zemuSvjVSh2hPjSV4xiH2A-8GOnb0VujRxIWdlNPb2/s320/P1000577.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prints by Alla herself. You talented woman.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOEcDGJk2LZHUbF6viFkhcrre5yLruZVA0A2b5_0WWbv-6QYax0R-nK9LGPe5hMSH8oaoD62tkhm3RQmHhMSmCEwy4vc7bMjzhFN12svxJahUFUqO017RrW5naEEEXBqQWVaaGl7LfsbK/s1600/P1000585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOEcDGJk2LZHUbF6viFkhcrre5yLruZVA0A2b5_0WWbv-6QYax0R-nK9LGPe5hMSH8oaoD62tkhm3RQmHhMSmCEwy4vc7bMjzhFN12svxJahUFUqO017RrW5naEEEXBqQWVaaGl7LfsbK/s320/P1000585.JPG" width="232" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQJ9aIexNJ8bUgKK4R2k_KHGDTCFSN9VFwd0LoD439NcpGBG_Xtsm5D5MfXCfepIozkNb0h93PtPTFEa5-PhfjYkBZSZDcXG_DZNAxR1JxtaIx0IFiqDhzg5P65vIMKgluBd8zLJVGVhi/s320/P1000590.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">House baked corn bread</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIqVTDMqZvehXJ_Cb2epWsb0Jm1upE8LjCMPIIh46RbtzEoqaeAHm0fl0mM4qd5FLueo-V9GVpYMiLGYpp2ovnKU5-mhzPi4yZdhoAXoh-cyW2_Az9m1YnKW2-y-8z-2NaNq9qGE8WD6F/s1600/P1000587.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIqVTDMqZvehXJ_Cb2epWsb0Jm1upE8LjCMPIIh46RbtzEoqaeAHm0fl0mM4qd5FLueo-V9GVpYMiLGYpp2ovnKU5-mhzPi4yZdhoAXoh-cyW2_Az9m1YnKW2-y-8z-2NaNq9qGE8WD6F/s320/P1000587.JPG" width="278" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oyster</td></tr>
</tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNmtcQUq9e8U4ALHw2jVSvCeYcmtYYyWWnkdtP_gX0WZPwiZTSmOo5Fx80gSS79RTEcsZt-jOgOZIFOP9SuYDPXN5swR_kP9S0Djp0tLZVhGMHTFfZ4D3dP1r4tvKiJIoFaCQuVprgoSlR/s1600/P1000594.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNmtcQUq9e8U4ALHw2jVSvCeYcmtYYyWWnkdtP_gX0WZPwiZTSmOo5Fx80gSS79RTEcsZt-jOgOZIFOP9SuYDPXN5swR_kP9S0Djp0tLZVhGMHTFfZ4D3dP1r4tvKiJIoFaCQuVprgoSlR/s320/P1000594.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sashimi mackerel, slow cooked octopus, fennel and smoky paprika</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwT5BSNjUhkeHFT1RuWPwpX88Krwkn9mm6P8wGAsSznxgIEVhmaEZq3sMncz7TLIfVd7WnhE71TrugtBGRFXCqZ4ngHW7Z6EFMxb6x0MfjWPPVs4ykYVZRBMu2z0EDPFikE26SN_jnhVY/s1600/P1000597.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwT5BSNjUhkeHFT1RuWPwpX88Krwkn9mm6P8wGAsSznxgIEVhmaEZq3sMncz7TLIfVd7WnhE71TrugtBGRFXCqZ4ngHW7Z6EFMxb6x0MfjWPPVs4ykYVZRBMu2z0EDPFikE26SN_jnhVY/s320/P1000597.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Open ravioli-John Dory, marron, clam, Vichyssoise, apple</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzU1WXbfNXqe64gc1USnFOVbnfCVX_p5XK1_8t3gkuerSEHC4p6mbuFsvQ2_MQZERd-yWlF6bCLGmtxnhKZkUBfKSIZuFWUbxZDusJ_BkB4HjqnnYlMK5EXlPO0AJWliMR6wLnNj-O3kW/s1600/P1000607.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzU1WXbfNXqe64gc1USnFOVbnfCVX_p5XK1_8t3gkuerSEHC4p6mbuFsvQ2_MQZERd-yWlF6bCLGmtxnhKZkUBfKSIZuFWUbxZDusJ_BkB4HjqnnYlMK5EXlPO0AJWliMR6wLnNj-O3kW/s320/P1000607.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoked Skipton eel, Istra pancetta, heirloom beets</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjweLqClHbZuV_7lNIN-r8m8pRCkl5JZ_xgmimWE66mIFWJ-ZhHvApaPFzF0OLQJqLVfmq43svBqCOd3uJ8mW6OdTLnZDp2JpYkWWtWCTk5Y437EUs19C3w-CH-_Hcm3udsqy02qagbUv/s1600/P1000608.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="163" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjweLqClHbZuV_7lNIN-r8m8pRCkl5JZ_xgmimWE66mIFWJ-ZhHvApaPFzF0OLQJqLVfmq43svBqCOd3uJ8mW6OdTLnZDp2JpYkWWtWCTk5Y437EUs19C3w-CH-_Hcm3udsqy02qagbUv/s320/P1000608.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boned quail tempura, shiso, umeboshi</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrVftBHQMfv0KzOAQccSWojBj4x7yqSid5wqfPBJnmX5KQl0BSUZIirMCo39CMJXgrhYhcOVQpoRDl5jxI6S7EaJFidDRJbkli5NQNLDDMMLkRdIIoy4GzLOjy1E-XQ7x8HKG0U_fUl3N/s1600/P1000611.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrVftBHQMfv0KzOAQccSWojBj4x7yqSid5wqfPBJnmX5KQl0BSUZIirMCo39CMJXgrhYhcOVQpoRDl5jxI6S7EaJFidDRJbkli5NQNLDDMMLkRdIIoy4GzLOjy1E-XQ7x8HKG0U_fUl3N/s320/P1000611.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rabbit-loin salad, crumbed croquette, Lydia's cottechino, lentil vinaigrette</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFFwmpv_jwkMvEbqNHPm4hgcVZhcr4h0ED7DTt1a6F3WRY9tdJy-z6JpOyVeQcZOdQDKiG1o4eM3fWMkyirmquC6tFg8ZOUCdwbdRFeH6Qek2zGUcfk-tCvNOOzq_M1cY3M6abFAFb22JV/s1600/P1000615.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFFwmpv_jwkMvEbqNHPm4hgcVZhcr4h0ED7DTt1a6F3WRY9tdJy-z6JpOyVeQcZOdQDKiG1o4eM3fWMkyirmquC6tFg8ZOUCdwbdRFeH6Qek2zGUcfk-tCvNOOzq_M1cY3M6abFAFb22JV/s320/P1000615.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">12 hour suckling pig, blood pudding, morels</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE34CYckCZGLBb86wMEZufoUjSLxL3XAqSGsQFRUz5JaV-p8Z7X4WEmWw9oibK_fmSWgf3D58BQNfWhcsbxZVF7uS2qw65gURCQ3XKVvPlW8rElZLAPKmuE2gStAmUHt6fjyt7Ww1jYJUN/s1600/P1000616.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE34CYckCZGLBb86wMEZufoUjSLxL3XAqSGsQFRUz5JaV-p8Z7X4WEmWw9oibK_fmSWgf3D58BQNfWhcsbxZVF7uS2qw65gURCQ3XKVvPlW8rElZLAPKmuE2gStAmUHt6fjyt7Ww1jYJUN/s320/P1000616.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pre-dessert</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFQ4g1wgWflzP2U2c4NUuM_f7ht90IE8AQxa6QPcstzs2HkZxdZgDdFKMTNXVCt6HPZ0U4wbaeY1FiN0BYatWU08DelyxF_eARcKPtw1QU6nklWd8v9teHHWXilvazqL17co0zRK1TJ6T/s1600/P1000620.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFQ4g1wgWflzP2U2c4NUuM_f7ht90IE8AQxa6QPcstzs2HkZxdZgDdFKMTNXVCt6HPZ0U4wbaeY1FiN0BYatWU08DelyxF_eARcKPtw1QU6nklWd8v9teHHWXilvazqL17co0zRK1TJ6T/s320/P1000620.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple, fennel, pistachio</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8KW8qVvWa52erHmWLzHnHFe-LWMSoPSwVZzyqvXZEhNDGABMjSbbhqSrRkl7KcKv4trF8kLivwC-RX85UInDN8Ih7LkD5pPhY3w2rnU87RC_3pKoN1oKxVDXNpxjoC2R0rkDytiIvhu5/s1600/P1000621.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8KW8qVvWa52erHmWLzHnHFe-LWMSoPSwVZzyqvXZEhNDGABMjSbbhqSrRkl7KcKv4trF8kLivwC-RX85UInDN8Ih7LkD5pPhY3w2rnU87RC_3pKoN1oKxVDXNpxjoC2R0rkDytiIvhu5/s320/P1000621.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheese platter</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiKrWloykq07K28RjpsWw50VEbrAd9flJIQ14OVGMMBZ2RAeCM9GNOsnBTrwGkac4qSAXFAXv44ACmctlXL8DPONDdxH7nC-lIX2V85LG2v8w_B0IE7eCzSfx8EXK4cHq56hR9QJMJXeMy/s1600/P1000624.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiKrWloykq07K28RjpsWw50VEbrAd9flJIQ14OVGMMBZ2RAeCM9GNOsnBTrwGkac4qSAXFAXv44ACmctlXL8DPONDdxH7nC-lIX2V85LG2v8w_B0IE7eCzSfx8EXK4cHq56hR9QJMJXeMy/s320/P1000624.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Selection of petit fours</td></tr>
</tbody></table><br />
The corn bread which is baked on site was a fun way to start, especially considering the oyster wasn't great. It's pretty hit and miss when it comes to oysters and unfortunately this one should have been left off the menu.<br />
I love mackerel, but it is one of those fish that has to be super fresh in order to get the best of it, sadly this sashimi was overly fishy.<br />
The open ravioli was for a lack of a better word-wow. The marron was perfectly cooked and teamed with the apple, it was just a beautiful dish. Could of had more and more.<br />
The eel was another winner, not only was it beautiful to look at, it was even more pleasant to eat. The smokiness of the eel, teamed with the salty pancetta and the sweet beets-lovely.<br />
The quail dish was an odd mix of flavours and styles, the quail was cooked nicely enough but it just didn't work for me.<br />
The rabbit was a nice piece of meat and next to a beautiful and soft croquette. The mix of textures made this course a winner. I really enjoyed this dish.<br />
The pig, oh the glorious pig. My only complaint is that there should have been more. The delicious black pudding and the so so sweet morels-yum.<br />
Dessert time. First a sweet creamy number followed a lovely apple dish. The addition of the fennel was spot on by the way.<br />
Cheese, cheese and more cheese. Sadly our daughter has a severe dairy allergy so we don't usually keep any at home, this is why we normal eat up when ever we are out. They offered us a great selection which was immensely enjoyed.<br />
Finally it is the end of our meal and we are presented with a selection of petit fours that seemed truly out of place compared to the rest of the meal. I've been fortunate enough to eat a few top restaurants here and abroad, and I am usually excited when they bring out the final plate of goodies, but this was a bit of a let down. It looked and tasted like something I would get at the cinemas, in fact I remember eating something similar as a child, we called them 'Lolly Gobble Bliss Bombs'.<br />
In all I truly enjoyed not just my meal here at the Lake House but the whole experience. Not only because of the great food and the beautiful restaurant itself, but also because of the professional yet friendly service which we received. A stunning way to celebrate our well earned night away sans baby and am already looking forward to our next visit.<br />
Sure it was pricey and luxurious at $135 for 8 courses plus the $80 for matched wines, definitely not something that I would do every weekend, but worth it for a special mini break. So book your bed and breakfast, or stay where we stayed Hepburn at Hepburn-it is one sexy bungalow and right across from the Hepburn Bathhouse and Spa, and let Alla feed you. After all everyone has a bucket list, mine is foodie based and slowly I am working my way through it. Vue de Monde-tick, Flower Drum-tick and finally now, Lake House-tic. So many more ticks to go, but I'm getting there. <br />
<i><br />
</i><br />
<span style="font-size: xx-small;">Ratings out of 10<br />
Food 8/10</span> <span style="font-size: xx-small;"><br />
Service 8.5/10</span> <br />
<div style="text-align: left;"><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Atmosphere 9/10</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Value 7/10</span></div><span style="font-size: xx-small;"><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Lake House</b></span><b style="font-family: Arial,Helvetica,sans-serif;"> 8.125/10</b></span></div><span style="font-size: xx-small;"></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Would I return? Yes</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<a href="http://www.urbanspoon.com/r/346/1473397/restaurant/Victoria/Lake-House-Daylesford"><img alt="Lake House on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1473397/minilogo.gif" style="border: medium none; height: 15px; width: 104px;" /></a>Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com2tag:blogger.com,1999:blog-8724134081696337650.post-185929589285367312012-02-24T10:31:00.000+11:002012-02-24T10:31:32.701+11:00Silverbeet Frittata<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRe4elTDBRD23hpWQBUcQ392r7PDLSb3ekS6bs-ly8XEK83O6W4B48C8iTyQGudexs_xz0-44d6op4R8-vp1CEkngoVcjLhCkQm37TVj3yxmwQDNEI7fBPiWBxL3JJULJEIjWHz7NdBwEJ/s1600/2012-02-24+08.22.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRe4elTDBRD23hpWQBUcQ392r7PDLSb3ekS6bs-ly8XEK83O6W4B48C8iTyQGudexs_xz0-44d6op4R8-vp1CEkngoVcjLhCkQm37TVj3yxmwQDNEI7fBPiWBxL3JJULJEIjWHz7NdBwEJ/s320/2012-02-24+08.22.12.jpg" width="320" /></a></div><br />
When my daughter Lolo was born she was a whopping 4kg, 55cm baby. She honestly looked at least 2 months old. Obviously a lot of this has to do with genetics as neither my husband or I are short people. I have no doubt however that some of this also had to do with diet.<br />
I have mentioned before that my lovely man is a chef, he is a perfectionist and incredibly anally retentive when it comes to food. As soon as we found out I was expecting, this character trait tripled. He become The Pregnancy Commando. Everything that I ingested was critically analysed for it's nutritional value. This time it is no different, and I love him for it. So in order to ease his worry, I make this Silverbeet Frittata, as it has so much of what we pregnant ladies need.<br />
Silverbeet is great source of folate, which as we know is essential for making healthy babies, fibre, vitamin c and iron. Add to that all the protein in eggs and that makes Silverbeet Frittata an awesome pregnancy food.<br />
The version below is what I make for dinner as I have added a little cheese, however for lunch I omit the cheese and substitute the milk for oat milk so the the dairy allergic Lolo can enjoy it too.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipu8tP8K-ynJ8axMpA3sSskRYG0X31wWYDI00mYXU5HUBV0HD7M5MTuCFyNdR5zgqqoO7RziahtxpJE6BOx4cOgT_MUILnskPsMInymhQfaf1EABo0SZLya1z35XXY6l5DW5Op6nmAh2mp/s1600/2012-02-23+18.55.20+%283%29.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipu8tP8K-ynJ8axMpA3sSskRYG0X31wWYDI00mYXU5HUBV0HD7M5MTuCFyNdR5zgqqoO7RziahtxpJE6BOx4cOgT_MUILnskPsMInymhQfaf1EABo0SZLya1z35XXY6l5DW5Op6nmAh2mp/s200/2012-02-23+18.55.20+%283%29.jpg" width="200" /></a></div><br />
half bunch of silverbeet<br />
1 medium or 2 small onions<br />
2 garlic cloves<br />
6 eggs<br />
30 ml of milk<br />
30 grams grated cheese<br />
1 tbls olive oil <br />
<br />
-Preheat oven to 180°C <br />
-Wash and double wash silverbeet in plenty of water to get rid of all the dirt<br />
-Drain well and chop into small pieces<br />
-Add oil and chopped onion to oven safe fry pan and cook on stove top on medium heat until onion is soft and transparent<br />
-Add silverbeet in small amount as all of it won't fit in a medium pan in one go(it ends up cooking down)<br />
-Add crushed garlic <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi16J3I8_yjj_RO8oOA6U5l7unXLhNFvp60p_jzUVFAutOV16IsuCfZHH7uJMnDAsu2-RIjqWOQ0C9dmroKLeGlcE6_6iFjfdbxCKPyYpmjfMq3on3uAe18f5W6ojdfaiLZtEiyt4G0BDU/s1600/2012-02-24+08.24.36.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi16J3I8_yjj_RO8oOA6U5l7unXLhNFvp60p_jzUVFAutOV16IsuCfZHH7uJMnDAsu2-RIjqWOQ0C9dmroKLeGlcE6_6iFjfdbxCKPyYpmjfMq3on3uAe18f5W6ojdfaiLZtEiyt4G0BDU/s200/2012-02-24+08.24.36.jpg" width="200" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
-In a bowl beat the eggs with the milk<br />
-Add cheese (or leave out-it doesn't matter) <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkN8E1gy2t1ScpiloKW0ZvOXszqgt5GQgzaYCcU7W_UXHEpzHsSv92Pynh1bRlyhqaypFaW9m94nhNYLp0olSmI-uVOP-KGZo9vVAHs7XLCpFywIQH9ZjwpDLsYhkQkN5SHcPH5y_caMV/s1600/2012-02-24+08.26.07.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkN8E1gy2t1ScpiloKW0ZvOXszqgt5GQgzaYCcU7W_UXHEpzHsSv92Pynh1bRlyhqaypFaW9m94nhNYLp0olSmI-uVOP-KGZo9vVAHs7XLCpFywIQH9ZjwpDLsYhkQkN5SHcPH5y_caMV/s200/2012-02-24+08.26.07.jpg" width="200" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
-Add mixture to cooked silverbeet and continue cooking on the stove top for a few minutes<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm996y3ciugrE0bDaTwjthCXUJLQC-E6MRlG6bdY-vA1i3AoZLMr41YtA9HgyFs7xow4ulUtOVFKzt7DphSoD9N7QWcgt4jEU8beBNxDU29pC7LXhSRjSESpbnNZDGbctPHGPTAtp2YSqz/s1600/2012-02-24+08.23.50.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm996y3ciugrE0bDaTwjthCXUJLQC-E6MRlG6bdY-vA1i3AoZLMr41YtA9HgyFs7xow4ulUtOVFKzt7DphSoD9N7QWcgt4jEU8beBNxDU29pC7LXhSRjSESpbnNZDGbctPHGPTAtp2YSqz/s200/2012-02-24+08.23.50.jpg" width="200" /></a></div><br />
<br />
<br />
I know it looks like it is not enough egg mixture but once cooked, it does rise and cover the silverbeet.<br />
<br />
<br />
<br />
<br />
-Pop in the oven and ignore for 35-40 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG36GKWwg7hoL9AmGdd-MxiqlDwmKTfCZU2pOaB__6PIrQn1t2rTuvYK6su-a92chixR3Qpu3BCr4pWj2VL-I_qnXdyFbiF2kt-UNJgfmr_Mm-ISN0hNu50jQVG2gIACyyPbJwNqQv__yl/s1600/2012-02-24+08.23.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG36GKWwg7hoL9AmGdd-MxiqlDwmKTfCZU2pOaB__6PIrQn1t2rTuvYK6su-a92chixR3Qpu3BCr4pWj2VL-I_qnXdyFbiF2kt-UNJgfmr_Mm-ISN0hNu50jQVG2gIACyyPbJwNqQv__yl/s320/2012-02-24+08.23.03.jpg" width="320" /></a></div>You'll know it's cooked when the entre feels quite firm.<br />
I like to serve it with a simple side salad, but add what you like.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkN8E1gy2t1ScpiloKW0ZvOXszqgt5GQgzaYCcU7W_UXHEpzHsSv92Pynh1bRlyhqaypFaW9m94nhNYLp0olSmI-uVOP-KGZo9vVAHs7XLCpFywIQH9ZjwpDLsYhkQkN5SHcPH5y_caMV/s1600/2012-02-24+08.26.07.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a></div>Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com0tag:blogger.com,1999:blog-8724134081696337650.post-74754101245703907182012-02-17T13:05:00.000+11:002012-02-17T13:05:37.446+11:00Absence makes the heart grow fonder.It has been a while since my last post, and in fact they have been quite sporadic for a few months. Please note that this has not been for lack of want or inspiration, but for lack of energy. <br />
I write this because a few lovely people out there have contacted me to ask 'why the absence?', and I have appreciated the emails. So here's the news folks, I am expecting my second child. Happy? Yes. Excited? Absolutely. Exhausted? Truly! <br />
It's funny because during my first pregnancy I was also so very very tired, but I had the luxury of being able to nap and recover. However this time I already have a child, and my 19 month old really couldn't care less that Mama is carrying another mini boomba and that she is about to become a big sister. She is as needy as ever and more energetic than most. So I have found myself with a handful of half written and saved posts and the want to complete what I have started.<br />
So as you can see my life has been turned upside and the mayhem is abundant(in a good way). I have had to learn to reshuffle a few things in order to fit in an extra 3 hours sleep and come to terms with te fact that it is OK to have some 'Me' time. The great thing is that I'm in my second trimester and slowly my energy levels are returning to normal. Hopefully soon I will be finishing the posts that I have started and bring you some new reviews and recipes that I have been working on.<br />
<br />
Thanks,<br />
<br />
KarenKarenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com4tag:blogger.com,1999:blog-8724134081696337650.post-51587474746267732492012-01-20T14:56:00.002+11:002012-01-20T15:09:12.710+11:00Koukla<span class="street-address">82 Vincent St</span><br />
<span class="locality">Daylesford</span>, <span class="region">VIC</span> 3460<br />
<span class="street-address"> </span><br />
03 5348 2363<br />
<span class="street-address"> </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD59pj78fXp73j5iITHyZrPRVvpSN8lafi4WrgSjdO9oqXcR0hZskOiKsYLy2BwvNbYC1ykFFNRKbks-jTchprHziUbY70F7OgTDGFi6pKkuKQQJEq_zwpLoLkAoEl_RYGCG1iFheduNvd/s1600/P1000560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD59pj78fXp73j5iITHyZrPRVvpSN8lafi4WrgSjdO9oqXcR0hZskOiKsYLy2BwvNbYC1ykFFNRKbks-jTchprHziUbY70F7OgTDGFi6pKkuKQQJEq_zwpLoLkAoEl_RYGCG1iFheduNvd/s320/P1000560.JPG" width="236" /></a></div><br />
Recently my husband and I decided it was time to get out of Melbourne and indulge in a weekend of wining and dining, massages, facial scrubs and body wraps. Where else to go but Daylesford, the undisputed spa capital of Victoria. The journey takes you about an hour by car, so we left bright and early leaving the baby with my mother in law and headed off to freedom.<br />
I had read that Koukla of the Frangos & Frangos group not only had a great reputation for good food, but had also just won awards for best licenced restaurant, best coffee and best barista in the Golden Plate Awards 2011 in the Ballarat/Daylesford region, so I decided we would go there to fuel up before our weekend of baby free pampering bliss.<br />
There is a real warmth to this place as soon as you enter. The mis-matched furniture, the cosy fire radiating from the wood fired pizza oven, and the quirky staff made me feel quite at home. I sat there waiting to be served, all the while having flashbacks from my uni days when I lived in Fitzroy and thought I was über-cool. Our waitress arrived promptly and we ordered our coffees and food all while admiring the place.<br />
<div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9vR-5FVBqg7qqxlzR3UV-Buoq61rRskt85fFwKX3khzsGWdRt24dNpZEsFk_DDjQA-LZa3GOM6jLssxrd7JUmXROFR0S2cpIcO7XPGXQHGDELAglfEAMYLwGeKKzJws6oX-OxNTkQnvDn/s1600/P1000555.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9vR-5FVBqg7qqxlzR3UV-Buoq61rRskt85fFwKX3khzsGWdRt24dNpZEsFk_DDjQA-LZa3GOM6jLssxrd7JUmXROFR0S2cpIcO7XPGXQHGDELAglfEAMYLwGeKKzJws6oX-OxNTkQnvDn/s320/P1000555.JPG" width="215" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyd5dxnxJdbGa_e6VoQiiErfoOW-qqpcyx2zfcPJqMTQvOdgSNkloo2cs6SIP81qKG3_l6UAHyr1DKRUUfYoIcKfMeUNJ8Rt-ZcUOSg4F34_IqWf-bevV3tbD__dppk1073-qlu7OHF0in/s1600/P1000551.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyd5dxnxJdbGa_e6VoQiiErfoOW-qqpcyx2zfcPJqMTQvOdgSNkloo2cs6SIP81qKG3_l6UAHyr1DKRUUfYoIcKfMeUNJ8Rt-ZcUOSg4F34_IqWf-bevV3tbD__dppk1073-qlu7OHF0in/s320/P1000551.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coffee $3.80 each</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>The lattes arrived and were guzzled down quickly as we were tired and needed a caffeine hit and also because they were really good. 2 more please.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivb7xmsBE331CVKUjn-o-x7qKdtADPVJhZCV17HlxIX7Ct1jMEztfPjp2n880tsLIlKMBw5IIY4SZgW9OGSVkvruN5bsJlEifgW7qldALOKQHi0Plxt3R0XdJMBz0rJZ7SwIhEOsXQdFk3/s1600/P1000557.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivb7xmsBE331CVKUjn-o-x7qKdtADPVJhZCV17HlxIX7Ct1jMEztfPjp2n880tsLIlKMBw5IIY4SZgW9OGSVkvruN5bsJlEifgW7qldALOKQHi0Plxt3R0XdJMBz0rJZ7SwIhEOsXQdFk3/s320/P1000557.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red eggs $15.90 </td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVdwC5gr_A_UGr66y8caGrGkdk-Pn9JZll8AfI9XrCmyPQPdHV_QLOo0MmBS6SP1lVPcSsIfQZLF-9O_bnjZyVHGJgB-HBifaJX36U6wfx_p9k0e9RjzCSGr5DYFqBJX3NCj_t_MznVJA/s320/P1000559.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wood fired egg and bacon pizza $16 </td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;">Did you see the photo of the burnt pizza? I'll get back to that. </div><div class="separator" style="clear: both; text-align: left;">The eggs were OK, but the potatoes were hard and I was expecting more taste wise because of the chorizo and tomato, but it just failed to pack a punch. The saving grace was in fact the sweet caramelised red onion. That was delicious and I would have been happy with just that on toast. Now back to the pizza. We sat right next to the chef's counter and had a great view of the action and the wood fired oven. So imagine our shock when we see the pizza come out and placed on the plate and it is obviously burnt to hell, honestly no amount of parsley can disguise that fact. The waitress goes up to collects the food., lifts the pizza to look at the base, asks "is this OK?", receives a response of an almost annoyed "yeah", shrugs her shoulders and brings it out anyway. Now pardon the Gen Y slang but WTF? Maybe the chef and waitress were having a bad day, well I don't care. Take some pride in your work or just do something different. Really disappointing. it ruined all the nice vibes we had gotten when we first walked in and just couldn't wait to get out. Obviously we did not, and could not finish our breakfasts.</div><div class="separator" style="clear: both; text-align: left;">This may probably be the shortest review I have ever written, but like most peoples mothers always say "if you don't have anything nice to say, don't say anything at all"</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: left;"><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Ratings out of 10<br />
Food 2/10</span> <span style="font-size: xx-small;"><br />
Service 3/10</span> </div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Atmosphere 4/10</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Value 5/10</span></div><span style="font-size: xx-small;"><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Koukla</span><b style="font-family: Arial,Helvetica,sans-serif;"> 3.5/10</b></span></div><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Would I return?No</span></span><br />
<br />
<a href="http://www.urbanspoon.com/r/346/1493633/restaurant/Victoria/Koukla-Daylesford"><img alt="Koukla on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1493633/minilogo.gif" style="border:none;width:104px;height:15px" /></a>Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com0tag:blogger.com,1999:blog-8724134081696337650.post-7268829157509943632012-01-06T14:59:00.002+11:002012-01-06T16:01:41.298+11:00Super Natural Every Day cookbook (and Membrillo Cake)<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAz6Z8AeBR-ooaUYV3apHVCeMCnrynoD8lOL4GWBxAjdZXisk-8z15Cl8AQmXwVWAUjotWcZVAHGVrYiMHJjqjm8G4V2aEXKiWV9fZH0x6HxWyuEAEcjs8-J1RWpTFbuxU6LZv9Ah9xet1/s1600/2012-01-06+11.27.06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAz6Z8AeBR-ooaUYV3apHVCeMCnrynoD8lOL4GWBxAjdZXisk-8z15Cl8AQmXwVWAUjotWcZVAHGVrYiMHJjqjm8G4V2aEXKiWV9fZH0x6HxWyuEAEcjs8-J1RWpTFbuxU6LZv9Ah9xet1/s320/2012-01-06+11.27.06.jpg" width="320" /></a></div><h6 id="101" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small; font-weight: normal;">Every year millions of people around the world decide to welcome in the New Year by making a New Years resolution. Whether it be to lose weight, save money, travel or find love. Not even a week into 2012 and no doubt most people have already thrown in the towel. There are 2 resolutions that make it onto my list every years, 1- to be healthier and 2- to learn to walk in high heal shoes. I've gotten no where with the shoes, but I am slowly making good on eating better and being healthier. For those of you out there who share this resolution and also the want to lower your carbon footprint I'd like to present to you Heidi Swanson's Super Natural Every Day, a beautiful cook book filled with lovely photo's, cooking tips, healthy recipes and most importantly some damn tasty food. </span></h6><h6 id="101" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small; font-weight: normal;">First of all lets talk a little about Heidi Swanson. In 2003, Heidi</span><span style="font-size: small;"> </span><span style="font-size: small; font-weight: normal;">looked at her giant cookbook collection and decided to chronicle them one recipe at a time, and so started a blog called 101 Cookbooks. She came to the realisation that like many of us, she had amassed a huge amount of recipe books and yet found herself cooking the same recipes over and over. She wanted to break that cycle by visiting new ideas and exploring the recipes that she already had at her disposal. What a brilliant concept. The site exploded in popularity and it has since won award after award including in 2007 Food Blog of the Year. Clever girl, maybe if I had thought of that she would be writing a a review on my book. But alas I have been slow off the mark. Heidi is a San Franciscan based photographer, cookbook author, designer and vegetarian Her focus is mainly on natural, whole foods and ingredients all while delivering on taste.</span></h6><h6 id="101" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small; font-weight: normal;">Super Natural Every Day, published by Hardie Grant Books, brings together a collection of wholesome food, great kitchen tips and a handy list of what to have in your pantry in order to follow through with the healthier you. Is it weird to say that the book even feels organic? Because it does, with it's beautiful matte pictures and pages that feel like recycled paper. Everything looks delicious and filling, in fact many of the pictures took me straight back to my Grandma Mimi's kitchen-except Mimi would have added pork. It is divided into Breakfast, Lunch, Snacks, Dinner, Drinks, Treats and Accompaniments so it is very easy to navigate. Most of the ingredients are easily accessible either at the super market or fresh food market, or worst case scenario the whole food or Asian grocers where you go in for 1 thing and come out with 10, at least that's what always happens to me.</span></h6><h6 id="101" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small; font-weight: normal;">I was given the opportunity to ask Heidi a few questions, and my first was regarding dairy substitution in her recipes, a topic very close to my heart due to my little girl Lolo's allergies.</span><span style="font-size: small;"><span style="font-weight: normal;"> </span></span></h6><h6 id="101" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-weight: normal;">Me: I have enjoyed reading through your recipes and am ready to get cooking, however I have 17months with very severe dairy and soy allergies so will unfortunately need to substitute the dairy for her benefit. In order to make the most of your recipes, which milk substitute would you recommend? Oat, almond or rice milk?</span><br style="font-weight: normal;" /><br style="font-weight: normal;" /><span style="font-weight: normal;"> Heidi: Actually, I like coconut milk. It's a good swap in many cases, and particularly in baked goods.</span><i><span style="font-weight: normal;"> </span></i></span></h6><h6 id="101" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i><span style="font-weight: normal;">She was right, I had never thought to use coconut milk as a substitute, but it adds a whole new dimension of richness and sweetness to the dishes, and best of all, Lolo has been able to enjoy something new.</span></i></span></h6><h6 id="101" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-weight: normal;"> </span></span></h6><h6 id="101" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-weight: normal;">Me:</span></span><span style="font-size: small;"></span><span style="font-size: small; font-weight: normal;"> Were you brought up with the love of eating wholesome natural foods, or was it a conscious decision that came later in life?<br />
<br />
Heidi: I was a terribly picky eater as a kid. And it wasn't until I began cooking a lot in my mid-twenties that I really started exploring unfamiliar flavors, ingredients, and a range of cooking techniques. At that point in my life cooking struck me as something creatively interesting, as something I wanted to explore more and more. And it's how I eventually settled into the natural foods palette of ingredients I tend to highlight now.</span><span style="font-size: small;"><span style="font-weight: normal;"><i> </i></span></span></h6><h6 id="101" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-weight: normal;"><i>Great news guys, you can teach an old dog new tricks. There is hope for me.</i></span></span></h6><h6 id="101" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-weight: normal;"></span></span><span style="font-size: small; font-weight: normal;">I have been granted permission by the Author and the good people at Hardie Grant to use one of Heidi's fabulous recipes for this post and I have chosen the Membrillo Cake. It is incredibly rich, luscious and just screams to be enjoyed with a big mug of tea. You can purchase Membrillo(Quince Paste) at any super market these days, but if you are feeling up to it I have a brilliant recipe that I always use in the Blog Archive in May titled Quince Paste (Vegan) .<br />
</span></h6><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Ingredients:</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">310g wholemeal flour</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 tablespoon baking powder</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">70g golden caster sugar</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2 teaspoon fine salt</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">60g poppy seeds</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Grated zest of 2 lemons</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 large eggs</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">355 ml buttermilk</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">60 g unsalted butter, melted and cooled a bit</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">255 g membrillo(quince paste), cut into tiny cubes</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 tablespoons raw sugar or demerara sugar</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">20 g flaked almonds, lightly toasted</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Method:</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Preheat oven at 200</span><span class="st" style="font-size: small;">°<i>C </i></span><span style="font-size: small;">with a rack in the top third of the oven. Butter and flour a 23cm x 33cm baking dish (or equivalent).</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Combine the flour, baking powder, sugar, salt, poppy seeds, and lemon zest in a large bowl.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">In a separate smaller bowl, whisk together the eggs and the buttermilk. Whisk in the melted butter.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Add to the flour mixture and stir briefly, until just combined. Gently fold in two-thirds of the membrillo cubes until they are evenly distributed.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Transfer the cake mixture into the prepared dish. Arrange the remaining membrillo across the top in a pleasing pattern. Sprinkle with the sugar, then the almonds.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean. Serve warm or at room temperature.</span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpe6QCsUPw7AWJ4HOQTWjFSrot31dbRMxQhD1Sb2OP_2n4v13UAPLe5yJqaCPb_uY4PbFssHLVYLZaeSOQHWoPI4UMV1-CBFhUlN2KzpXqWJ1EWquRgsyajcETGrt4bIeZ9_joVxLKJWu/s1600/2012-01-06+11.09.09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpe6QCsUPw7AWJ4HOQTWjFSrot31dbRMxQhD1Sb2OP_2n4v13UAPLe5yJqaCPb_uY4PbFssHLVYLZaeSOQHWoPI4UMV1-CBFhUlN2KzpXqWJ1EWquRgsyajcETGrt4bIeZ9_joVxLKJWu/s320/2012-01-06+11.09.09.jpg" width="320" /></a></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> </b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">This cake is fantastic. I had feared that it would be quite dense because of the wholemeal flour, but it isn't. It's light yet rich, and the fact that you can enjoy it warm means that you are able to appreciate the quince paste oozing in every bite. I love it. I just hope my family does too because I am going to make it constantly.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"></div><span style="font-family: Times New Roman; font-size: small;"> </span><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Heidi's book has made me want to cook. It makes me want to spend time in the kitchen creating a meal that I know my family will enjoy and that will be good for them. It makes me want to get up early on Saturday mornings and head down to the farmers market and hunt for the freshest produce, to talk to the growers and producers and feel like I'm doing something good for my world and the people in it by buying locally. </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">We have never really eaten badly but since Lolo came along we have endeavoured to buy organic and eat as well as possible, and now that I am expecting my second child, the need to stay healthy is even more important. I am not unfamiliar to legumes, I am Chilean after all and my people like a bean, however this book has given me a lot of very different and interesting ideas. Green Lentil Soup with coconut milk and curry powder for example. I can hear Mimi from the other side saying WTF? But it is delicious.</span> </div><span style="font-family: Times New Roman; font-size: small;"><br />
</span><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I was able to ask Heidi one more question so I thought I should make it a good one.</span></div><span style="font-family: Times New Roman; font-size: small;"> </span><span style="font-family: MS Mincho; font-size: small;"> </span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Me: Have you found that in general people are finally starting to embrace the good healthy foods that our grandparents ate, and are steering away from overly processed foods, or do we have a lot more work to do? </span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;"> Heidi: Both. Natural foods – whole grains, less-refined sweeteners, and the like seem to be finding their way back into more and more kitchens because people like how they taste. For a long time, you'd rarely see baking recipes call for anything other than white sugar or white flour, but that has changed over the past few years. I think everyone is excited by the exchange of ideas between cooks, chefs, and bakers playing around in this realm now.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;"> That said, there is plenty of room for improvement (and experimentation!)…At the end of the day people want delicious, satisfying food first. If that comes out of ingredients that happen to be considered "healthier" - great. People embrace that. And sometimes, home cooks just need ideas related to what they might make with quinoa, or whole wheat pastry flour, or heirloom beans. </span><br style="font-family: Arial,Helvetica,sans-serif;" /><i style="font-family: Arial,Helvetica,sans-serif;"> </i></span><br />
<span style="font-size: small;"><i style="font-family: Arial,Helvetica,sans-serif;">Amen to that sister, amen to that.</i><br style="font-family: Arial,Helvetica,sans-serif;" /><br />
</span>Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com0tag:blogger.com,1999:blog-8724134081696337650.post-70805332534434070302011-12-15T16:17:00.001+11:002011-12-15T18:19:08.200+11:00The Cornershop<span style="font-size: small;">11 Ballarat St</span><br />
<span style="font-size: small;">Yarraville 3013</span><br />
<br />
<span style="font-size: small;">03 9689 0052</span><br />
<h3 class="phone tel" style="font-weight: normal;"><span style="font-size: small;">Right across from the Sun Theatre, in amongst </span><span style="font-size: small;"> the hustle and bustle of Yarraville Village, you will find The Cornershop, a lovely little cafe that has made itself right at home nestled in between the quaint book and homewares shops of Ballarat st. An area that has slowly been gaining popularity since property prices started soaring here in Melbourne. </span></h3><h3 class="phone tel" style="font-weight: normal;"><span style="font-size: small;">David Danks (of Public House, Guernica) and Iain Munro (of Cafe Le Chien) have definitely found a gap in the market here in this inner west oasis and have stamped their presence by delivering quality food made from quality produce. </span></h3><h3 class="phone tel" style="font-weight: normal;"><span style="font-size: small;">I had read a lot of reviews that warned about 'The Mummies' and their over sized prams taking over the place, but this didn't concern me so much as I'm usually one of them.</span><span style="font-size: small;"> I was ready to navigate my way through the gathering of well dressed mums with their blonde babies and bugaboo strollers, but luckily we picked a good day and time to go, so we were able to just wonder in and sit right down. </span></h3><h3 class="phone tel" style="font-weight: normal;"><span style="font-size: small;">I did have a huge sense of déjà</span><span style="font-size: small;"> vu when I first stepped into this cafe. Light and airy, vintage furniture, cute tattooed wait staff and the obligatory uber cool barista. It was a site that I had seen many times this year alone, but the things that do set this cafe apart from the newbies setting up here and there and everywhere, are the menu and the pricing. They have incorporated some strong Mediterranean, Middle Eastern, Hispanic and Indian flavours into their exciting breakfast menu, and have managed to do it without charging you an arm and a leg. So it's no wonder that people are queueing up here to have something other than dry toast, gooey beans and badly poached eggs. </span><br />
</h3><h3 class="phone tel" style="font-weight: normal;"></h3><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg190BGpQYa-ILUgScGeCHO_W9Ejqnp2fqSP-AtwmnhYUnOZsVPLGadQT28w9WahiPLFU8ZLuejLzFTOlHDHXPtp5Mfu2WNqgulQdVRaBRODPyYWcOEkagvrIbZEY_DdMOlNtF1lqBOFvKk/s1600/2011-10-26+10.41.03+%25283%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg190BGpQYa-ILUgScGeCHO_W9Ejqnp2fqSP-AtwmnhYUnOZsVPLGadQT28w9WahiPLFU8ZLuejLzFTOlHDHXPtp5Mfu2WNqgulQdVRaBRODPyYWcOEkagvrIbZEY_DdMOlNtF1lqBOFvKk/s320/2011-10-26+10.41.03+%25283%2529.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breakfast Menu</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK10iA2QpiU81sZQSIvJDM3H7-P6qWzR390B_ifXeYS2NdhxJTZdWwcX2TEhCQOJsdVdTR7oi23xdONDRw_zMbra5ei1mPqhOZV3pZOb1e0StYuSwlKMZjlnhuZP3zBYW5X2t-BY8Ik9ex/s1600/2011-10-26+11.01.34+%25283%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK10iA2QpiU81sZQSIvJDM3H7-P6qWzR390B_ifXeYS2NdhxJTZdWwcX2TEhCQOJsdVdTR7oi23xdONDRw_zMbra5ei1mPqhOZV3pZOb1e0StYuSwlKMZjlnhuZP3zBYW5X2t-BY8Ik9ex/s320/2011-10-26+11.01.34+%25283%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Eggs w/ Eggplant, Kasundi Relish and Feta $12</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8bT5KEXmZ3qgPqXvMTY1P_L4_O5fD_akmHOF0QYUqvjlHC0Wunwg_aIRbT6s3ZJq8ylLaECUh7Su07oS2cOmQGC-tGKdpkCbW-2m_fqvnIlbMKh-qx9Nt4UieEyvpxSNI6wSKk6QnaQ_o/s1600/2011-10-26+11.01.41+%25283%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8bT5KEXmZ3qgPqXvMTY1P_L4_O5fD_akmHOF0QYUqvjlHC0Wunwg_aIRbT6s3ZJq8ylLaECUh7Su07oS2cOmQGC-tGKdpkCbW-2m_fqvnIlbMKh-qx9Nt4UieEyvpxSNI6wSKk6QnaQ_o/s320/2011-10-26+11.01.41+%25283%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spanish Braised Beans w/Smoked Paprika on Sourdough $11<br />
+ bacon and black pudding extra $3.50 each </td></tr>
</tbody></table><br />
<span style="font-size: small;">Oh I was so happy when I saw my baked eggs come out and placed on the table in front of me, not only because I was super hungry, but also because that delicately baked egg looked so perfect and the tantalising smell that was being emitted from that terracotta casuela was making my mouth water. As soon as I took my first bite, I knew that we had chosen the perfect spot for breakfast on this bright sunny day. The lovely sweetness of the Kasundi relish worked so well along side the feta and the egg. My only complaint was the size, however that may only be because I was so hungry.</span><br />
<span style="font-size: small;">The beans with paprika may have been a wiser choice, considering my epic hunger on this particular day, as they were well cooked, substantial and packed full of flavour. As an addition my breakfast companion also ordered a side of some bacon and a nice big serve of soft black pudding, </span><br />
<span style="font-size: small;">I enjoyed my visit here to The Cornershop. The service was nice, and the seats were comfy which was good because the lovely and bright corner allotment of the cafe made for fantastic people watching possibilities. They also do lunch and dinner which I have as yet not tried, but I sneaked a peak at the menu and the choices are lovely and once again incredibly well priced, so we will definitely be back especially considering that there is a nice little outdoor seating area. I'll be the one enjoying my meal while my child screams and I pretend not to notice.</span><br />
<br />
<div style="text-align: left;"><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Ratings out of 10<br />
Food 6.5/10</span> <span style="font-size: xx-small;"><br />
Service 6.5/10</span> </div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Atmosphere 6.5/10</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Value 8.5/10</span></div><span style="font-size: xx-small;"><br />
<span style="font-family: Arial,Helvetica,sans-serif;">The Cornershop</span><b style="font-family: Arial,Helvetica,sans-serif;"> 7/10</b></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;"></span></span></div><span style="font-size: xx-small;"></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Would I return? Yes</span></span><br />
<br />
<a href="http://www.urbanspoon.com/r/71/1432520/restaurant/Melbourne/The-Cornershop-Yarraville"><img alt="The Cornershop on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1432520/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a>Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com2tag:blogger.com,1999:blog-8724134081696337650.post-82031417677633178252011-12-04T11:21:00.001+11:002011-12-04T11:23:37.352+11:00Caramalised Onion Tart 2 Ways.<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>We have the wonderful honour of welcoming 2 new babies into our family at the start of next year(no not mine), and so yesterday we celebrated one of those bubs and his/her mum. I appointed myself party planner and cooked up a storm so that her guests would be well fed.<br />
During the cooking frenzy I whipped up 2 savoury tarts that were so yum, they were the shizzle! I didn't actually have plans to write about them, but because they were so tasty, quick and easy, I thought it only right to share the love.<br />
For both tarts you will need: <br />
Sheets of puff pastry(store bought is fine) and caramelised onions<br />
<br />
Caramelised onion recipe:<br />
<br />
<ul><li>2 tbl olive oil </li>
<li>4 brown onions, sliced </li>
<li>1 tbl brown sugar </li>
<li>2 tsp red wine vinegar </li>
<li>salt and cracked black pepper to taste</li>
</ul>Method:<br />
-Cook onions in olive oil over medium heat for approximately 10 minutes or until they are soften<br />
-Add the vinegar, sugar, salt and pepper and continue to cook for another 5 minutes or until nicely browned -Remove from the heat and allow to cool <br />
<br />
<span style="font-size: large;">Caramelised onions, Meredith Goats Cheese w/basil oil Tart</span><br />
<br />
<ul><li>1 sheet of puff pastry</li>
<li>Caramelised onions</li>
<li>100 gms goats cheese</li>
<li>2 tbl freshly grated Parmesan cheese</li>
<li>3 ripe tomatoes</li>
<li>Basil</li>
<li>Olive oil</li>
<li>Salt and pepper </li>
</ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ObMppAIwt00P_4n6e-YrkaZHXzCOYYVNpI0iI2SEG4EZJcgqiYu5qUsqwuBhmpaMIa3NkOBY9KXBsDPGLYo69p-DN5bVjf2tScYyMJlY_KLUdMX57tSR62hwcK1GDodGFbVFl0lUZfy3/s1600/2011-12-03+19.12.26+%25283%2529.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ObMppAIwt00P_4n6e-YrkaZHXzCOYYVNpI0iI2SEG4EZJcgqiYu5qUsqwuBhmpaMIa3NkOBY9KXBsDPGLYo69p-DN5bVjf2tScYyMJlY_KLUdMX57tSR62hwcK1GDodGFbVFl0lUZfy3/s320/2011-12-03+19.12.26+%25283%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramelised onions, Meredith Goats Cheese w/basil oil</td></tr>
</tbody></table>-Finely chop 10 basil leaves and place in a small bowl, add enough olive oil to cover and put aside <br />
-Pre heat oven at 210°C<br />
-Place a sheet of puff party onto a tray that has been lined with baking paper<br />
-Spread half the amount of pre-prepared caramelised onion over the pastry sheet leaving a 2cm border<br />
-In a bowl place goats cheese and Parmesan together, blend well<br />
-Scatter cheese combo over the onions<br />
-Slice tomato and place on tart and season each slice with salt and pepper<br />
-Bake for 30 minutes or until pastry is crispy and puffy<br />
-Spoon basil oil over the tomatoes<br />
<br />
<br />
<span style="font-size: large;">Caramelised onion, Roasted red capsicum and Chorizo Tart</span> <br />
<ul><li>1 sheet of puff pastry</li>
<li>Caramelised onion</li>
<li>1 small red capsicum</li>
<li>Olive oil</li>
<li>1 Chorizo sausage</li>
<li>Salt and pepper to taste</li>
</ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2xywERiq-TN8mWoCFV2mwDyMRSpay6Yv3uLymDn03rE-7pynQvmP9ggCVuw1rYS-kpoN8p24VvVWd5JofstjazoPFf8bL_cVLVL2lkRaHdBKHINuzgt5qqSjTpTXB1N8cLEo06Xd8fjw/s320/2011-12-03+19.07.07+%25283%2529.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Caramelised onion, Roasted red capsicum and Chorizo Tart</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"> </div><div style="text-align: left;"><span style="font-size: small;">-Preheat oven at </span>230°C<span style="font-size: small;"> </span></div><div style="text-align: left;"><span style="font-size: small;">-Cut the capsicums into quarters</span></div><div style="text-align: left;"><span style="font-size: small;">-Remove the seeds and the membranes.Place on a large oven tray, skin side up and drizzle with olive oil and season with salt and pepper<br />
</span></div><div style="text-align: left;"><span style="font-size: small;">-Roast in preheated oven until the capsicum softens and skin blisters</span></div><div style="text-align: left;"><span style="font-size: small;">-Remove from oven and put aside until cool</span></div><div style="text-align: left;"><span style="font-size: small;">-Lower over temperature to </span>210°C</div><div style="text-align: left;"><span style="font-size: small;">-Slice chorizo and fry in a large frying pan over a medium heat, brown slightly. Put aside till needed</span></div><div style="text-align: left;"><span style="font-size: small;">-Place a sheet of puff pastry onto a baking tray that has been lined with baking paper</span></div><div style="text-align: left;"><span style="font-size: small;">-Place the remaining caramelised onions onto the pastry sheet leaving a 2 cm border </span> </div><div style="text-align: left;"><span style="font-size: small;">-Thickly slice the capsicum and scatter over the onions</span></div><div style="text-align: left;"><span style="font-size: small;">-Place sliced chorizo over the capsicum </span></div><div style="text-align: left;"><span style="font-size: small;">-Bake for 30 minutes or until pastry is crispy and puffy</span></div>Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com2tag:blogger.com,1999:blog-8724134081696337650.post-2727716583011541052011-12-02T16:01:00.001+11:002011-12-02T22:50:14.942+11:00Summer<span style="font-size: small;"><span style="color: black; font-family: Verdana;">In Australia, Summer starts on the 1st of December and runs through till the end of February. It is when we can finally shed our layers to expose our pasty skin to the warmth of the sun. Just remember to do it safely and legally, as no one wants skin cancer, wrinkly skin or to see someone else's naughty bits out on the street. Seasonal fruits and veggies are available aplenty, filled with anti-oxidants and vitamins to help restore that healthy glow. Eat fresh, and you'll be able to step out feeling great.</span></span><br />
<span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="font-size: x-small;"><br />
</span></span><br />
<b><span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="font-size: x-small;">Fruit</span></span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Apple(Abas)<i></i><span style="color: black;"> </span>Apricot<span style="color: black;"> Berries </span>Cherry<span style="color: black;"> </span></span> <br />
<div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Chilli Currants<span style="color: black;"> </span>Lychee<span style="color: black;"> </span>Mango<span style="color: black;"> </span></span> </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Mangosteen<span style="color: black;"> </span>Melons<span style="color: black;"> </span>Nectarine<span style="color: black;"> </span>Passionfruit </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Peach<span style="color: black;"></span> Pineapple Plum<span style="color: black;"> </span>Prickly pear </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Rambutan Starfruit Tamarillo</span><br />
<br />
<br />
<div style="font-family: Arial,Helvetica,sans-serif;"><b><span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="font-size: x-small;">Vegetables</span></span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="color: black;">Asparagus Avocados </span><span style="color: black;"> Beans Celery </span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: black;"></span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: black;"></span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: black;"></span><span style="color: black;">Choko Capsicum </span><span style="color: black;"> Cucumber Lettuce </span></span> </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: black;">Okra Onions </span><span style="color: black;">Peas Radish </span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="color: black;">Squash Spring Onion Sweetcorn Tomato</span></span><span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span></span></span><br />
<br />
<span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Zucchini Zucchini flowers</span><br />
</span></span><span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="font-size: x-small;"> </span></span>Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com2tag:blogger.com,1999:blog-8724134081696337650.post-19807855728439174782011-12-01T20:18:00.457+11:002011-12-02T11:00:57.585+11:00Flower Drum<div class="separator" style="clear: both; text-align: center;"></div><span class="street-address">17 Market Ln</span><br />
<span class="locality">Melbourne</span>, <span class="region">VIC</span> 3000<br />
<span class="street-address"> </span><br />
<br />
03 9662 3655<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGEdlC_bcLhLIZ8OBO31k9KxYdZw7dSCeyiqV_IvkOTk9VICok92tNV4DACinEFKQJOuhZGqnuYv-T58qMfyIf7oZH9pVnKowWB9ExxcFXDd5Gfp0nHR4ar2ZVKNWV2A2NXds6BqtgTse/s1600/P1000681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGEdlC_bcLhLIZ8OBO31k9KxYdZw7dSCeyiqV_IvkOTk9VICok92tNV4DACinEFKQJOuhZGqnuYv-T58qMfyIf7oZH9pVnKowWB9ExxcFXDd5Gfp0nHR4ar2ZVKNWV2A2NXds6BqtgTse/s1600/P1000681.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGEdlC_bcLhLIZ8OBO31k9KxYdZw7dSCeyiqV_IvkOTk9VICok92tNV4DACinEFKQJOuhZGqnuYv-T58qMfyIf7oZH9pVnKowWB9ExxcFXDd5Gfp0nHR4ar2ZVKNWV2A2NXds6BqtgTse/s320/P1000681.JPG" width="159" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGEdlC_bcLhLIZ8OBO31k9KxYdZw7dSCeyiqV_IvkOTk9VICok92tNV4DACinEFKQJOuhZGqnuYv-T58qMfyIf7oZH9pVnKowWB9ExxcFXDd5Gfp0nHR4ar2ZVKNWV2A2NXds6BqtgTse/s1600/P1000681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><span class="street-address">After years of wanting, I finally had the chance to dine at Flower Drum. A restaurant which has for the last 36 years been a constant in the Melbourne food scene. Truth is, I have wanted to eat there for as long as I can remember. Like most Melburnians(if not all) it is a restaurant that I have always known about. So imagine my joy when my husband asked if I wanted to eat there for our weekly night out. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh40fqMzPbw06n2LJLEKwpxAiGvQjAUpCB5InEQHKvVzb5Cnr0sVSBWhqLOu2slI9nMqmF0AAkFTeq16M0aQSYPxQmzixINhYfMH2ERGtXWlSr9dLAAj7NiHWJDKOXL_UVvuUd4nW3mNBDF/s1600/P1000684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh40fqMzPbw06n2LJLEKwpxAiGvQjAUpCB5InEQHKvVzb5Cnr0sVSBWhqLOu2slI9nMqmF0AAkFTeq16M0aQSYPxQmzixINhYfMH2ERGtXWlSr9dLAAj7NiHWJDKOXL_UVvuUd4nW3mNBDF/s320/P1000684.JPG" width="320" /></a></div><br />
We are greeted on the ground floor by an extremely professional host and shown to the ye'olde looking lift. My excitement is growing as is my anticipation. How will the food be? Is the service as good as everyone claims? Most importantly, what will the dining room look like? Then the doors open and there in front of me is the scene that I had pictured in my mind. The plush fabrics, the rich colour palette, the stained wood and the beautifully set tables with immaculately white table cloths. All that was missing was Bruce Lee bursting in and having a fight with many a bad guy, just like in all those Kung Fu movies I loved so much as a child.<br />
Bernie is presented as the man who will take care of us on this night. I am extremely nosey, so through conversation I discover that he has been a waiter here at Flower Drum for over 20 years. A story I totally believe as the man looks past retirement age, but boy is he sprightly. We are in good hands.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif978qYLQ4rG5i8C0GPy9MOpGrjOK4PcDTD695BZZViHvZD_2_pwmJXdCJ_v6fYFn59xyHKXmp91TfYnjf0r2_ldAyIXzuXnNwyTLn7wCvj-AgOWuQhy2Pbh4mLLUV91iK61b8xNH0UixF/s1600/P1000688.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif978qYLQ4rG5i8C0GPy9MOpGrjOK4PcDTD695BZZViHvZD_2_pwmJXdCJ_v6fYFn59xyHKXmp91TfYnjf0r2_ldAyIXzuXnNwyTLn7wCvj-AgOWuQhy2Pbh4mLLUV91iK61b8xNH0UixF/s320/P1000688.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot and Sour Soup</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUFBQ4w6f1X1f7kOGSTtnFPG13aw8G0oKZsp-jsbp1eg3MBZvUy-W_8QHwKlpL1d03HV2xUcYVlrqUgKiRovU9GnOQs2632pdbVcSdDPPdw4Vyr7ZQlj4cAWUokNvd6zHmtdj0tOfTlys/s1600/P1000692.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUFBQ4w6f1X1f7kOGSTtnFPG13aw8G0oKZsp-jsbp1eg3MBZvUy-W_8QHwKlpL1d03HV2xUcYVlrqUgKiRovU9GnOQs2632pdbVcSdDPPdw4Vyr7ZQlj4cAWUokNvd6zHmtdj0tOfTlys/s320/P1000692.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Crab Shell</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6T5hIZHARoxT7oosM4BwjYQ-lRlMhmFXQyn4f-pvEg5GcIKLrc9yYkOEP6kxp24y93IwLx5Xd6LLgmOqMtEvsn9N18ckret32CKWbZue5fZwK0rxjxlpVkCV409ZyBH7ezTrRG-KhKBHx/s1600/P1000694.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6T5hIZHARoxT7oosM4BwjYQ-lRlMhmFXQyn4f-pvEg5GcIKLrc9yYkOEP6kxp24y93IwLx5Xd6LLgmOqMtEvsn9N18ckret32CKWbZue5fZwK0rxjxlpVkCV409ZyBH7ezTrRG-KhKBHx/s320/P1000694.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Deep Fried Prawns</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnq0mn-kGDCBoDNgXqvSCfTtHyNFS4NYUDPvHGTBQvzbTPp5mu0nt1CfhZ-io2YS0_4miJ5lG3jHevM7UehR9GO20PocfBPlzs4VbqUctu8Aib2939r9WL4SWKqyZA8dD4ZhESW-Uu1ZkW/s1600/P1000696.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnq0mn-kGDCBoDNgXqvSCfTtHyNFS4NYUDPvHGTBQvzbTPp5mu0nt1CfhZ-io2YS0_4miJ5lG3jHevM7UehR9GO20PocfBPlzs4VbqUctu8Aib2939r9WL4SWKqyZA8dD4ZhESW-Uu1ZkW/s320/P1000696.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir Fried Crayfish</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitjNghzm6XAAnarZ1EsGad_JAoKlmu562u9Pp_petGV88qAVlqOz66zvY9qpuJhP1ae6YA_FL1-2An9GI1DTgku9G_jCZnr1jcPZYGsyxd-7RgbdA0KuOzxFKcS_eiDfRg-tmyAM_zr4eG/s1600/P1000704.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitjNghzm6XAAnarZ1EsGad_JAoKlmu562u9Pp_petGV88qAVlqOz66zvY9qpuJhP1ae6YA_FL1-2An9GI1DTgku9G_jCZnr1jcPZYGsyxd-7RgbdA0KuOzxFKcS_eiDfRg-tmyAM_zr4eG/s320/P1000704.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peking Duck</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvgcM8_Y3hTCfp22HTpWqsaNUXis9VLRJRm5CuhwDjZTlGYu5Z9dHoHIjc3IQGSh3OAuXoxlp2OQPcL9XjVPRCS8CVSSf09P8065KYgccXj_XWLP2J-vu-u9h7Dejzn8gwChDHy-9y0Rj/s1600/P1000714.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvgcM8_Y3hTCfp22HTpWqsaNUXis9VLRJRm5CuhwDjZTlGYu5Z9dHoHIjc3IQGSh3OAuXoxlp2OQPcL9XjVPRCS8CVSSf09P8065KYgccXj_XWLP2J-vu-u9h7Dejzn8gwChDHy-9y0Rj/s320/P1000714.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">+25 for Blackmore's Wagyu Beef</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijOD1gZWP3LzSfaZOO_LlDlo77NRHvmtrnYT_4fU9Y5556etR-0y01KcaMiXaRmRst8Mt1fOT5VE2fbDFnJ3koY9Ckqhe_UepIh3an-KtU-2qnj-krApjMFiRzwlDwwrvLtncdauYaMTlw/s1600/P1000717.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijOD1gZWP3LzSfaZOO_LlDlo77NRHvmtrnYT_4fU9Y5556etR-0y01KcaMiXaRmRst8Mt1fOT5VE2fbDFnJ3koY9Ckqhe_UepIh3an-KtU-2qnj-krApjMFiRzwlDwwrvLtncdauYaMTlw/s320/P1000717.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Special Fried Rice</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5MdC2lonPV7cnijEqkNxe7S2Pk9CtUdIIgYTe5pMaAV5zpUryO6kg_zpJ6jI15iea2Rnn1h6h8NQPD28ECpPsTbxL1q4EU_ejAYJo94QLIp2QMjDLUbSP1TkYfEwkWxYlTLLR-Kwyx6_u/s1600/P1000720.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5MdC2lonPV7cnijEqkNxe7S2Pk9CtUdIIgYTe5pMaAV5zpUryO6kg_zpJ6jI15iea2Rnn1h6h8NQPD28ECpPsTbxL1q4EU_ejAYJo94QLIp2QMjDLUbSP1TkYfEwkWxYlTLLR-Kwyx6_u/s320/P1000720.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Selection of Desserts</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidP22so2tUmiS59SQpETPHNDR0KRWC3kAwbYMsaeXkI0_ApOy6guWxGDOA1ggWPaZ36eYmtzjrVvCJbQJ_lNSasDm9i-z0rf8hDax_aId5thF8q9NJlWaG8k6kqfzn8FhgdP4VYSmqy5hK/s1600/P1000683.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidP22so2tUmiS59SQpETPHNDR0KRWC3kAwbYMsaeXkI0_ApOy6guWxGDOA1ggWPaZ36eYmtzjrVvCJbQJ_lNSasDm9i-z0rf8hDax_aId5thF8q9NJlWaG8k6kqfzn8FhgdP4VYSmqy5hK/s320/P1000683.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2008 Heathcote Estate Shiraz</td></tr>
</tbody></table>We choose the banquet menu for our special evening and this will set you back $185 per person. We decide against the matching wines however. Our drink of choice is the 2008 Heathcote Estate Shiraz at $90 a bottle.<br />
As a starter we are given the choice of the Hot and Sour soup or the Spinach and Crab. I chose the first but wished I hadn't, as I felt that my soup was neither hot nor sour, however I did sneak a taste of the Spinach and Crab from one of my dinner companions and it was lovely and fragrant.<br />
We were next presented with a Baked Crab Shell that held delicate crab meat mixed with turmeric, garlic and onion. it was lovely with subtle flavours.<br />
I was looking forward to the Deep Fried Prawns as the crab was so delicious, but the truth is they weren't great. Don't get me wrong they weren't bad tasting in anyway, just dull. All in all it was an underwhelming dish of 3 prawns on a saucer with snap peas.<br />
Sadly the Stir Fried Crayfish with ginger was also an average dish and it looked so similar to the prawns. it was as though no creativity had gone into the taste or presentation.<br />
It is said that apart form the impeccable service, one should dine at the Flower Drum for the Peking Duck. Perfectly cooked pieces of duck prepared and wrapped at your table. It is quiet obvious that Bernie has done this at least 1000 times and his expertise did not go unnoticed. Oh and that Hoisin sauce...classic.<br />
If possible pay extra for the Blackmore's Wagyu Beef, it is worth every dollar. It truly is a beautiful piece of meat. However is seems a wasted opportunity to come up with something amazing. Great meat but sadly an uninspired dish with a boring vegetable side.<br />
I enjoy Special Fried Rice, always have, but for $185 per person I expect something truly special. Nice enough but like with the other dishes something was missing.<br />
For dessert we shared Deep Fried Ice cream, Deep Fried Banana and some sort of Deep Fried Dumplings. A sickly sweet way to end a meal, but when you are having Chinese it just seems to be the done thing. Although if we had been offered an alternative to Deep Fried things with ice cream, we probably would have chosen it.<br />
The service here really is some of the best I've had in Melbourne. If I didn't steer my sight away from my table, I would have sworn we were dining in the restaurant alone. Glasses filled and wine bottles replenished seamlessly. Which may account for how 5 of us went through 8 bottles.<br />
I was unfortunately disappointed with the food. There were a couple of courses that I really enjoyed, but the rest were lacking, not so much in taste, but in imagination. For the prices you are being charged you expect more than just nice and OK, You expect to have your socks blown off, not unlike that magical restaurant scene from 'When Harry Met Sally' (you know the one I mean).<br />
I was wondering whether I was expecting too much from Flower Drum, after all it is an institution that was at one stage voted in the top 20 restaurants in the world. Is it that their standards have dropped or have our tastes developed and moved ahead? All the while they have decided to cling to former glory by standing still. But like a middle aged woman trying to squeeze into her year 12 formal dress, there comes a time when they must realise that what was once fabulous may not be so great today.<br />
<br />
<div style="text-align: left;"><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Ratings out of 10<br />
Food 6.75/10</span> <span style="font-size: xx-small;"><br />
Service 8.75/10</span> </div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Atmosphere 7/10</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Value 3/10</span></div><span style="font-size: xx-small;"><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Flower Drum</span><b style="font-family: Arial,Helvetica,sans-serif;"> 6.3/10</b></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;"></span></span></div><span style="font-size: xx-small;"></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Would I return? No </span></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<a href="http://www.urbanspoon.com/r/71/760712/restaurant/CBD/Flower-Drum-Melbourne"><img alt="Flower Drum on Urbanspoon" src="http://www.urbanspoon.com/b/logo/760712/minilogo.gif" style="border: medium none; height: 15px; width: 104px;" /></a>Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com3tag:blogger.com,1999:blog-8724134081696337650.post-69794118425220523372011-11-24T21:59:00.000+11:002011-11-24T21:59:47.827+11:00Gingerboy cookbookOn the 9th of November I was informed by the good people at SBS Food that I had been a lucky winner of the Gingerboy Competition. And the prize? The fabulously sexy Gingerboy cookbook. Oh the joy I felt when the courier showed up at my door. Now, for those of you out there who do not know what a Gingerboy is, it is an obscenely funky Asian street style inspired restaurant on Crossley St, Melbourne. Brought to you by the great minds of Teage Ezard(of Ezard and Guernica) and Chris Donnellan(of Ezard and Nobu London), and it is these same minds that now give us Gingerboy the cookbook. <br />
I love Asian food. I lived in Cambodia for a while and was based in Phnom Penh so I frequently travelled between the surrounding countries. I'd love to say it was for the temples and the cultural experiences, but the truth is that it was pretty much for the food. I hit almost every street stall and hawker centre I saw. Alley ways, trolleys, pushcarts or shop fronts. My nose and stomach led me to some magical places. Aahhhh good times.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9cvCJ9TlgQoBqyTp9Gzur6W7JVJkgRejQLtchokiyUhWwSdCmf4B615tgPPFMKLSOxFv-tytyBIERLr1qhBNWz-FUVJAPr2fRByGgFEiph7pXqqtctsvxVZf0qSMfRX-BvC1obMFTdqs/s1600/2011-11-24+08.48.49.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9cvCJ9TlgQoBqyTp9Gzur6W7JVJkgRejQLtchokiyUhWwSdCmf4B615tgPPFMKLSOxFv-tytyBIERLr1qhBNWz-FUVJAPr2fRByGgFEiph7pXqqtctsvxVZf0qSMfRX-BvC1obMFTdqs/s320/2011-11-24+08.48.49.jpg" width="320" /></a></div>The folk at SBS asked that I have a flick through the book and sample some of the recipes, then supply them with a photo of my final creation. One problem however, there were so many damn good recipes. How could I possibly choose just a single dish? So cheated, I made 3. A cocktail, a started and a main. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRubu-JdfV8lG5G0TLO-_xRSYZXyvfD3GO5_lyzaZ7-ClVTalUf_8hSKlmCKiS-A2LIZi5ipemJqUX2Z9wQ0MkktlLK4wxrKgHQRVQemJ2YaI_jP45p5THmGi2lHIxhDeVHKeEzkRWnxst/s1600/2011-11-24+07.42.45.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRubu-JdfV8lG5G0TLO-_xRSYZXyvfD3GO5_lyzaZ7-ClVTalUf_8hSKlmCKiS-A2LIZi5ipemJqUX2Z9wQ0MkktlLK4wxrKgHQRVQemJ2YaI_jP45p5THmGi2lHIxhDeVHKeEzkRWnxst/s320/2011-11-24+07.42.45.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The star ingredients</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifwMTPevUflhkpkkfFc60Phft__-TWLxO_SpnXen9ndM3qyYapYqNG5pDjoSHaREee0NoKbZImQl6Y3RGw_i5gplIk96BKya5KG6wliN-yNTxtW-eOs8cHeVqkJcU3SaWuWNQNAm7W7E8Q/s1600/2011-11-24+07.46.30.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifwMTPevUflhkpkkfFc60Phft__-TWLxO_SpnXen9ndM3qyYapYqNG5pDjoSHaREee0NoKbZImQl6Y3RGw_i5gplIk96BKya5KG6wliN-yNTxtW-eOs8cHeVqkJcU3SaWuWNQNAm7W7E8Q/s320/2011-11-24+07.46.30.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tumeric and coconut dressing</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOA169Z4jwzWipW73yFSXud8d4FekDS0fnOqJvA215LWNPqGdl_wEe2SnFSEfjdGlJCj9QB2JLBZ7oUzWikq9jGYs8PveNHthm-t9ihsZzSE4ctnDllgvsIfmjsLdDa3ikXuXPXWYQZ50j/s1600/2011-11-24+07.51.18.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOA169Z4jwzWipW73yFSXud8d4FekDS0fnOqJvA215LWNPqGdl_wEe2SnFSEfjdGlJCj9QB2JLBZ7oUzWikq9jGYs8PveNHthm-t9ihsZzSE4ctnDllgvsIfmjsLdDa3ikXuXPXWYQZ50j/s200/2011-11-24+07.51.18.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Preparing the cucumber salad</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjqVeAkEfgYwlPmWWTIr9XcSQWm-ux4WJeLISn8DjhqGL4ryWgwe6c97NcY23bMQWqdjOYnj-5ROKgUdyDcxS1b0yqCdQKMNLJMi9TDfJ-px902OhklRzjF3lOG5JE8-DrRwkr9cllknUs/s1600/2011-11-24+07.54.22.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjqVeAkEfgYwlPmWWTIr9XcSQWm-ux4WJeLISn8DjhqGL4ryWgwe6c97NcY23bMQWqdjOYnj-5ROKgUdyDcxS1b0yqCdQKMNLJMi9TDfJ-px902OhklRzjF3lOG5JE8-DrRwkr9cllknUs/s200/2011-11-24+07.54.22.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cucumber lime salad</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXHiPhtF7r0iTZziNP75CvIJJSHNUHguZ6ipASIIbEPkYT3xDMyKVG1yPiYDAWPw3pJtBxusKGBeHICqvO3cMn0fBXmiqZI0Cf2h7vNJ-mZTmiAPNhX9GJ8JWa7SEOKcmXBKkKbilU4q8/s1600/2011-11-24+07.54.48.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXHiPhtF7r0iTZziNP75CvIJJSHNUHguZ6ipASIIbEPkYT3xDMyKVG1yPiYDAWPw3pJtBxusKGBeHICqvO3cMn0fBXmiqZI0Cf2h7vNJ-mZTmiAPNhX9GJ8JWa7SEOKcmXBKkKbilU4q8/s200/2011-11-24+07.54.48.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Preparing the moreton bay bugs</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnC7KWMg2ceFNHKZGHidIeNoSx-ZyYTzhSLyRU_zHYQq1dD-VEOSUPk4Yo1FrWHsnF19SlATYoZlvILDWIzfXNjNXGgn7rZFpWCsuLjUUxrU7EpeuypLq1pwaxacNe_P0CF-OF2Vl2-y5F/s1600/2011-11-24+07.55.34.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnC7KWMg2ceFNHKZGHidIeNoSx-ZyYTzhSLyRU_zHYQq1dD-VEOSUPk4Yo1FrWHsnF19SlATYoZlvILDWIzfXNjNXGgn7rZFpWCsuLjUUxrU7EpeuypLq1pwaxacNe_P0CF-OF2Vl2-y5F/s200/2011-11-24+07.55.34.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gutting the moreton bay bugs</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMvLeGdbnOGoU-dNfETmQCTq0Jgpz-6oAxbLknM-3lL7NLJRC9tqEPS55Zpzh4pxfJZbPuhl6cU072mdaNLhzfnRqk4iboopUx9mDN-Jn0y6SpEmpPI7hvGUj42RxpWp4eopCDxfZcXJgr/s1600/2011-11-24+08.02.10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMvLeGdbnOGoU-dNfETmQCTq0Jgpz-6oAxbLknM-3lL7NLJRC9tqEPS55Zpzh4pxfJZbPuhl6cU072mdaNLhzfnRqk4iboopUx9mDN-Jn0y6SpEmpPI7hvGUj42RxpWp4eopCDxfZcXJgr/s320/2011-11-24+08.02.10.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chargrilled moreton bay bugs w/tumeric and coconut dressing and cucumber and lime salad</td></tr>
</tbody></table>The moreton bay bugs were fantastic and perfectly infused with the dressing. I loved the fact that there was a little extra for dipping. The cucumber salad was a great and fresh accompaniment to this fragrant dish. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVrhRBG-ISFJGv-cnUFug6ec7O8WxLlu8S3STuMiyfMn1up9TMvxNLksQA9zSthGABB_ZAkhIjygeWlYTThyel8kK0zCfBVgSpUcIoLzMObXmqokyccuXoeOKBuwvjsBlHaBuzBNVpdQ21/s1600/2011-11-24+08.05.41.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVrhRBG-ISFJGv-cnUFug6ec7O8WxLlu8S3STuMiyfMn1up9TMvxNLksQA9zSthGABB_ZAkhIjygeWlYTThyel8kK0zCfBVgSpUcIoLzMObXmqokyccuXoeOKBuwvjsBlHaBuzBNVpdQ21/s320/2011-11-24+08.05.41.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freshly shucked oysters w/ chilli lime dressing</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table>I always enjoy fresh oysters and these Tasmanian Duck Bay beauties would have been lovely on their own anyway. However this spicy dressing with chilli, fish sauce and lime suited them to a tea, and I would happily pour it over pretty much anything.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6uWLzR-Dub1kqfVhDgYs92sMkrZ2CxoFcgCYuHzU2pYtrA8ocF65QJ_Gb5xCOQUPrBhap6Zc-nBWLCRlmFJdjyFBeqvv14EkkEU7YWQ9SA2b-WvZM6RtrMK4CcluVX7WZAqpcIioVuaPe/s1600/2011-11-24+08.00.44.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6uWLzR-Dub1kqfVhDgYs92sMkrZ2CxoFcgCYuHzU2pYtrA8ocF65QJ_Gb5xCOQUPrBhap6Zc-nBWLCRlmFJdjyFBeqvv14EkkEU7YWQ9SA2b-WvZM6RtrMK4CcluVX7WZAqpcIioVuaPe/s320/2011-11-24+08.00.44.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ginger Girl</td></tr>
</tbody></table>This cocktail was refreshing and very S/E Asian tasting with the coriander, pineapple and ginger . I use alot of coriander, I am Hispanic after all, but I had never thought of using it in a drink. Different, but nice.<br />
<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixDj4JGRrnC7iXcIMlWW2R-sUdG50IEPFoyo6W3eMR3TGiIbzzs9-0i6QqbQRVSsLTLMhy_GJAezH1iRXM2Tb26JYU1QCsaMDJrulCl6hY4FUH9p7z4leANLXhZ6TKCoJ0rN0fkE-I5KzG/s1600/2011-11-24+08.06.58.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixDj4JGRrnC7iXcIMlWW2R-sUdG50IEPFoyo6W3eMR3TGiIbzzs9-0i6QqbQRVSsLTLMhy_GJAezH1iRXM2Tb26JYU1QCsaMDJrulCl6hY4FUH9p7z4leANLXhZ6TKCoJ0rN0fkE-I5KzG/s320/2011-11-24+08.06.58.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The feast</td></tr>
</tbody></table>So above is a picture of last night's dinner, well some of it anyway. Truth is there was 3 more bugs hiding on the side along with 9 of it's oyster friends. It was tasty and I could happily have this meal frequently. In fact the whole book is filled with great easy to follow recipes. There are a few ingredients that are hard to find in your local Coles or Safeway, but a trip to Richmond or Footscray can easily remedy that. The photos are beautiful, enticing and make you hungry, and even though the pictures aren't broken down step by step, the recipes are very user friendly and easy to follow.<br />
A brilliant book and I will definitely use it frequently. There are so many more recipes I need to explore such as the Salt and Pepper Soft Shell Crab, or the Red Curry-Spiced Wagyu Beef Tartare, or the Tom Kha Custard Brulee or the Gingerboy's Steamed BBQ Pork Buns etc... Everything in this book just looks packed full of flavour, and so now Gingerboy has made it to the top of my wish list of Melbourne restaurants to visit. <br />
Highly recommended.Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com0tag:blogger.com,1999:blog-8724134081696337650.post-52575888341119090962011-11-14T17:21:00.003+11:002011-12-05T14:57:26.544+11:00Duchess of Spotswood<span class="street-address">87 Hudsons Rd</span><br />
<span class="locality">Spotswood</span>, <span class="region">VIC</span> 3015<br />
<br />
03 9391 6016<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh04r2rmxMlI8MmievZJPRjO4-alVq9prFMZYucD5JQWX9YjfstWZuSja6-RMptR7SiUu0A9KOAB1tla1LMbc81oAHX53gk8QgJMeloqcBobJ_Ys0SCQDvUK-XsE0tf1DwzQdAa7CEYe4Xb/s1600/2011-10-21+10.58.18-1+%25283%2529.jpg" imageanchor="1"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh04r2rmxMlI8MmievZJPRjO4-alVq9prFMZYucD5JQWX9YjfstWZuSja6-RMptR7SiUu0A9KOAB1tla1LMbc81oAHX53gk8QgJMeloqcBobJ_Ys0SCQDvUK-XsE0tf1DwzQdAa7CEYe4Xb/s400/2011-10-21+10.58.18-1+%25283%2529.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQoRK04iAtTl2B0ZC4L5p43ICKgFJi0P1SfIUtSJVOnMXNs1YAwmy2UrEoGA5neZUWA8Yc1p1C6Nyy4MQNvV4GQl_I8BI8MAPdtFkgKrKfO_fmkg6MyByjmIf9ql4ettdXPGY3QnzQ-M1/s1600/2011-10-21+10.08.43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><span style="font-size: small;">I'm starting to get a little tired of reading reviews on Duchess of Spotswood and about how surprised people are that there is a decent eatery in the western suburbs. Fine, I'll admit that maybe we don't have as many fine dining restaurants, or funky bars and cafes as you may find over the other side of town, but I hadn't realised that the west was meant to be a wasteland, or that there was some sort of invisible gastronomic border control that supposedly hadn't allowed ANY good restaurants , bars or cafes in. It is still Melbourne, it's not the western suburbs of Chernobyl. With that in mind, thank you Duchess of Spotswood for doing so well that it is allowing those on the other side of Westgate to feel brave enough to venture out to our side of the world.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQoRK04iAtTl2B0ZC4L5p43ICKgFJi0P1SfIUtSJVOnMXNs1YAwmy2UrEoGA5neZUWA8Yc1p1C6Nyy4MQNvV4GQl_I8BI8MAPdtFkgKrKfO_fmkg6MyByjmIf9ql4ettdXPGY3QnzQ-M1/s1600/2011-10-21+10.08.43.jpg" style="margin-left: 1em; margin-right: 1em;"><br />
</a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQoRK04iAtTl2B0ZC4L5p43ICKgFJi0P1SfIUtSJVOnMXNs1YAwmy2UrEoGA5neZUWA8Yc1p1C6Nyy4MQNvV4GQl_I8BI8MAPdtFkgKrKfO_fmkg6MyByjmIf9ql4ettdXPGY3QnzQ-M1/s1600/2011-10-21+10.08.43.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQoRK04iAtTl2B0ZC4L5p43ICKgFJi0P1SfIUtSJVOnMXNs1YAwmy2UrEoGA5neZUWA8Yc1p1C6Nyy4MQNvV4GQl_I8BI8MAPdtFkgKrKfO_fmkg6MyByjmIf9ql4ettdXPGY3QnzQ-M1/s320/2011-10-21+10.08.43.jpg" width="235" /></a><br />
<h3 class="phone tel" style="font-weight: normal;"><span style="font-size: small;">Situated along a small shopping strip in Spotswood, it is actually quite easy to miss the Duchess. An aspect of the place that I adore. It's not gaudy and doesn't have that 'look at me' attitude of some it's inner-south counterparts(yes I said it). It is subtle and discreet, with huge windows that let in the beautiful morning light, and upon each table is a posy of fresh flowers. Effortlessly inviting. </span></h3><h3 class="phone tel" style="font-weight: normal;"><span style="font-size: small;">From the moment I entered I felt at ease here. Maybe it was the bright and simple decor, or the smiling faces from both staff and customers, or maybe it was because I was amongst my people. I don't know, but it was warm and welcoming with the most enchanting breakfast smells wafting in the air. The staff are kind, friendly, they seem to know and are proud of their entire menu and boy are they a chic looking bunch. I almost fell in love with all of them. </span></h3><h3 class="phone tel" style="font-weight: normal;"><span style="font-size: small;">I know that if you are a weekend visitor you may have to wait for a table, but if like me, you are lucky enough to go during a weekday, then you may just be able to rock up and sit right down.</span></h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGsutpz3niVeMbBVntTRW9HFoWtYKFaYBCi_oOXAAVoAEWtkVNEKtWh6y2rG5-LIj2evzQsPieBcPP3vR4e5GM3Jj9ULZN8wQ-NGZ94DFNZzQ76OplcMz8akQX8QB9vOEmLl0tciO4vdl/s1600/2011-10-21+10.12.52+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGsutpz3niVeMbBVntTRW9HFoWtYKFaYBCi_oOXAAVoAEWtkVNEKtWh6y2rG5-LIj2evzQsPieBcPP3vR4e5GM3Jj9ULZN8wQ-NGZ94DFNZzQ76OplcMz8akQX8QB9vOEmLl0tciO4vdl/s320/2011-10-21+10.12.52+%25283%2529.jpg" width="228" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqkRdYoE3tPLbI_naJJ70R4pMFja7a8SL9a04_emI0hF0UwLbUNee0sJ-myZaaHXQTZ5XZQcw_2co_k-xecTOCLbrKNbIeC0Ez0GvHTnbnomD3ecCWptviVYwXil-9OhbFaeAtG59RYKz/s1600/2011-10-21+10.31.24+%25283%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqkRdYoE3tPLbI_naJJ70R4pMFja7a8SL9a04_emI0hF0UwLbUNee0sJ-myZaaHXQTZ5XZQcw_2co_k-xecTOCLbrKNbIeC0Ez0GvHTnbnomD3ecCWptviVYwXil-9OhbFaeAtG59RYKz/s320/2011-10-21+10.31.24+%25283%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Queen of the Dam $22.50</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6c9i0PO5P7eFf5u2wMhCKgqErnzDlpiS8P4mlCPVx4nYW3bNlqVhGwgo9l4D0t69kukVTqxQAARBM9QzsTwwglx1XUVdVZ7I5jLY1RXcCOFKQTQKbl05TJgad9ooWzixtDNsCF9ts6wAa/s1600/2011-10-21+10.31.37+%25283%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6c9i0PO5P7eFf5u2wMhCKgqErnzDlpiS8P4mlCPVx4nYW3bNlqVhGwgo9l4D0t69kukVTqxQAARBM9QzsTwwglx1XUVdVZ7I5jLY1RXcCOFKQTQKbl05TJgad9ooWzixtDNsCF9ts6wAa/s320/2011-10-21+10.31.37+%25283%2529.jpg" width="262" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Full English Breakfast $23</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE7MhZCW45Ch5alglUkObK5pOAk3MGh7IqXmfhgBD7Iq4V7Eruehm4au1AHrQuvfOqIsRTBEPhBPiFzpAM8ulmegww0nQjtXmHCMtoX9fy56jmD3UHMUnFr8GbauMxb-lKaVLW5q3Z-o6/s1600/2011-10-21+10.31.49+%25283%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE7MhZCW45Ch5alglUkObK5pOAk3MGh7IqXmfhgBD7Iq4V7Eruehm4au1AHrQuvfOqIsRTBEPhBPiFzpAM8ulmegww0nQjtXmHCMtoX9fy56jmD3UHMUnFr8GbauMxb-lKaVLW5q3Z-o6/s320/2011-10-21+10.31.49+%25283%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Duchess of Pork $18.50</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_wnNKsEli7WXQrO32Z-K4t2C6PgkOKD52I-QL1eVYyJQnzAhUP5EO49Shq3wM0Kc-ne1pXwbTsrgigWIxkZCxXmGvYq9zd_WlPuLiSgstLsH51L3p-Vrn_BZorvJvonxm0qWCQ5JIvos/s1600/2011-10-21+10.48.26+%25283%2529.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_wnNKsEli7WXQrO32Z-K4t2C6PgkOKD52I-QL1eVYyJQnzAhUP5EO49Shq3wM0Kc-ne1pXwbTsrgigWIxkZCxXmGvYq9zd_WlPuLiSgstLsH51L3p-Vrn_BZorvJvonxm0qWCQ5JIvos/s320/2011-10-21+10.48.26+%25283%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried Lambs Brains with Gentleman's Relish $16.50</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_wnNKsEli7WXQrO32Z-K4t2C6PgkOKD52I-QL1eVYyJQnzAhUP5EO49Shq3wM0Kc-ne1pXwbTsrgigWIxkZCxXmGvYq9zd_WlPuLiSgstLsH51L3p-Vrn_BZorvJvonxm0qWCQ5JIvos/s1600/2011-10-21+10.48.26+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_wnNKsEli7WXQrO32Z-K4t2C6PgkOKD52I-QL1eVYyJQnzAhUP5EO49Shq3wM0Kc-ne1pXwbTsrgigWIxkZCxXmGvYq9zd_WlPuLiSgstLsH51L3p-Vrn_BZorvJvonxm0qWCQ5JIvos/s1600/2011-10-21+10.48.26+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
<span style="font-size: small;">Sure I could tell you about how deliciously creamy the scrambled eggs were, with a generous amount of plump yabbies, or how the English breakfast came with tasty and perfectly cooked black pudding, a huge peppery sausage and crispy bacon, I could also tell you that the Duchess of Pork was a well executed dish with an original use of pork cheek as a breakfast dish. The slow cooked cheek being treated with the utmost respect, flaked, pressed into a terrine then sliced and fried, accompanied by wonderful fried eggs and a truffle jus. It was like posh bacon and eggs. I could also write about the fact that the brilliant waitress did a great job selling us on the special. Fantastically crumbed fried lambs brains with the hilarious and almost rude sounding, yet delightfully tasty 'genltlemens relish', which by the way is a lovely anchovy paste. I could tell you, but I won't, I refuse to tell you any of these things because you need to go over there and experience it yourself. </span><br />
<span style="font-size: small;">So now that you feel like you can freely walk the streets of Spotswood, try Footscray or Williamstown or Sunshine. Whoa whoa I think I've gone to far there with Sunshine. Baby steps people,baby steps. </span><br />
<br />
<div style="text-align: left;"><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Ratings out of 10<br />
Food 7/10</span> <span style="font-size: xx-small;"><br />
Service 7/10</span> </div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Atmosphere 7/10</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Value 7/10</span></div><span style="font-size: xx-small;"><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Duchess of Spotswood</span><b style="font-family: Arial,Helvetica,sans-serif;"> 7/10</b><br />
</span> <span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Would I return? Yes, it will become a regular </span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span> </span></div><br />
<a href="http://www.urbanspoon.com/r/71/1507086/restaurant/Melbourne/Yarraville/Duchess-of-Spotswood-Spotswood"><img alt="Duchess of Spotswood on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1507086/minilogo.gif" style="border: medium none; height: 15px; width: 104px;" /></a>Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com0tag:blogger.com,1999:blog-8724134081696337650.post-60373059630745003252011-11-06T19:00:00.001+11:002011-11-06T20:06:20.466+11:00China Max<div style="font-family: Arial,Helvetica,sans-serif;">China Max</div><div style="font-family: Arial,Helvetica,sans-serif;"><span class="adr"><span class="street-address">6 Keilor Rd</span><br />
<span class="locality">Essendon North, 3021</span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span class="phone tel">(03) 9374 1988</span><span class="adr"><span class="locality"> </span></span> </div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDlxb0AwbYAOPGU6XMikJyt9InPDcAtTcYi_ol66WNYXdAhkAId-rrl7pEFneFWIJqnCcvagqsp-2qmrbGm5S6CK_cPjbUg6ZgfJcfnfKOtiOISJJEUkyGLD-B_HPT5obN5fGfyQ-0nt_k/s1600/P1010391.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDlxb0AwbYAOPGU6XMikJyt9InPDcAtTcYi_ol66WNYXdAhkAId-rrl7pEFneFWIJqnCcvagqsp-2qmrbGm5S6CK_cPjbUg6ZgfJcfnfKOtiOISJJEUkyGLD-B_HPT5obN5fGfyQ-0nt_k/s320/P1010391.JPG" width="320" /></a></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">I drive past China Max on an almost weekly basis. Never once had I thought to stop in, and why? Sadly because from the outside it looks like a theatre restaurant. Recently however we gave in for a couple of reasons. 1: we weren't bothered driving too far and 2: it is consistently in The Age Good Food Guide. Was there something more to this Essendon North eatery? Had I incorrectly judged a book by it's cover? I'm ashamed to say yes, yes I had.</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1fmM8pwnflzqtz0NwdqojjBbfb7YL1WzIeRiu9eSVWU4ZAmmwqgG03Pro1SeE5V010CQ8QclRv01pkrHHttwAyNnyTNaS32l5-TejBC41eopq9NLb__3wJnBhKxWER1OJOia0HB8UlSTz/s1600/P1010391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeeQNMEd4TCdL-uLhNYuzTRUL2X56ZNBmGbfIl2GHUXbUTqgbzYXz8rZemuve07vyDDm6oh3EiM3WpQg_T8bENanw8oiZztGIawF6sVrHGa3QOwRpzVL9V9w1tprA9-89OcBkpfGp70gX0/s1600/P1010390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeeQNMEd4TCdL-uLhNYuzTRUL2X56ZNBmGbfIl2GHUXbUTqgbzYXz8rZemuve07vyDDm6oh3EiM3WpQg_T8bENanw8oiZztGIawF6sVrHGa3QOwRpzVL9V9w1tprA9-89OcBkpfGp70gX0/s320/P1010390.JPG" width="320" /> </a></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">Steamed Juicy Shanghai Pork Dumplings $6.90</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkmxfvfb2hwvMD8pnCZv-Mhm0uoKY8IwPGYcL1E8F7-Ri9-GMxQ0y30lrZm1Z8DJJ_24f8QAi2VthhKyxyH9aVgln1occHQjq_jOrtDHupInofqxsn4_CZaRKqsPagb9Rkce_3p3nFoP6F/s1600/P1010392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkmxfvfb2hwvMD8pnCZv-Mhm0uoKY8IwPGYcL1E8F7-Ri9-GMxQ0y30lrZm1Z8DJJ_24f8QAi2VthhKyxyH9aVgln1occHQjq_jOrtDHupInofqxsn4_CZaRKqsPagb9Rkce_3p3nFoP6F/s320/P1010392.JPG" width="320" /></a></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">Spicy Szechuan Dumplings $7.50</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBgcOZCuAAPcGdX0JBSsY-1bD7MgH8lau2EeJEC5A8-P8nL4EF9T3axFVAGSM1kiesRLiaUVzG0YqTcdlYDVEtaQaXRFYVEULFc_kvO_LimrVqBIshy5YmUXPGTEY-l6HPjQn1DhAqlfS/s1600/P1010393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBgcOZCuAAPcGdX0JBSsY-1bD7MgH8lau2EeJEC5A8-P8nL4EF9T3axFVAGSM1kiesRLiaUVzG0YqTcdlYDVEtaQaXRFYVEULFc_kvO_LimrVqBIshy5YmUXPGTEY-l6HPjQn1DhAqlfS/s320/P1010393.JPG" width="320" /></a></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">Crispy Duck $24</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE2gOaXvWZLAmz2myhi7dZgekeYWQWLw6bXeyyI1VU3r0AdY_tLKuki3K4E05GvW9RsxwxbRRgE8CdLgCG8l1KPLZoj5D9k51i9lB2wr3mrpzIdfQ8MAeypj4itWZEfsb6qMkmQj43oYK3/s1600/P1010395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE2gOaXvWZLAmz2myhi7dZgekeYWQWLw6bXeyyI1VU3r0AdY_tLKuki3K4E05GvW9RsxwxbRRgE8CdLgCG8l1KPLZoj5D9k51i9lB2wr3mrpzIdfQ8MAeypj4itWZEfsb6qMkmQj43oYK3/s320/P1010395.JPG" width="320" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;">Chinese Broccoli in Oyster Sauce $16.50</span><br />
<div class="separator" style="clear: both; text-align: left;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VpWQgkxIUkqx6CVRmiVW9ep9V5lbONJsH7OH0vxQnHndYW6nJoTy2-AdyeuCCoYEYWFAWl93nq6xD1Yus4wzriwgvkGdouWOpVmsnDjKDENzW8siO88sseCgmemlRFKrqdARQIfRXqe0/s1600/P1010398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VpWQgkxIUkqx6CVRmiVW9ep9V5lbONJsH7OH0vxQnHndYW6nJoTy2-AdyeuCCoYEYWFAWl93nq6xD1Yus4wzriwgvkGdouWOpVmsnDjKDENzW8siO88sseCgmemlRFKrqdARQIfRXqe0/s320/P1010398.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">Pork Ribs $23</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-5oG5xBlxWwtS_G9tK0XlNzKqlKUfMpXHfg_5NyCGQbth-P5e0sjmm05MbgZOsIpfQjlqVylUTolEbECZ7ch7faEDLt-94PIveNEN0Y5NCbSZEtykFpMSSmhr-dTiWHGsc7jAjkP-s-D/s1600/P1010410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-5oG5xBlxWwtS_G9tK0XlNzKqlKUfMpXHfg_5NyCGQbth-P5e0sjmm05MbgZOsIpfQjlqVylUTolEbECZ7ch7faEDLt-94PIveNEN0Y5NCbSZEtykFpMSSmhr-dTiWHGsc7jAjkP-s-D/s320/P1010410.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;">Pan Fried Red Bean Cake $8.80</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnTHNOBnElF0FZ8YPTqMb9hI3TxJtWhQvT43_289PPdFLrgYEy36GyJRrhaKaQJVdi_-VbOLERgzkRGTfu0xMoSNeAuhMDkaB0n7amQN05c5wChMSlzxGfs29cOr6HFZ5dxhrh8rDjdjc7/s1600/P1010411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnTHNOBnElF0FZ8YPTqMb9hI3TxJtWhQvT43_289PPdFLrgYEy36GyJRrhaKaQJVdi_-VbOLERgzkRGTfu0xMoSNeAuhMDkaB0n7amQN05c5wChMSlzxGfs29cOr6HFZ5dxhrh8rDjdjc7/s320/P1010411.JPG" width="320" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;">Banana Fritter with Syrup $6.80</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhends8_-cXO6_q5yWNcmZ_6-qyqyzI6au_d4AXb24kMPphYxiAPI-ukCStrgVg_TH6sYBMaAhHEHchDjWB9ui4TDCS1whQhsasu6a_QHg5ihvoGaVErMwdTnilD7tbdaGIFUMYpwERQ0i2/s1600/P1010414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhends8_-cXO6_q5yWNcmZ_6-qyqyzI6au_d4AXb24kMPphYxiAPI-ukCStrgVg_TH6sYBMaAhHEHchDjWB9ui4TDCS1whQhsasu6a_QHg5ihvoGaVErMwdTnilD7tbdaGIFUMYpwERQ0i2/s320/P1010414.JPG" width="320" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;">Deep Fried Ice Cream $6.80</span><br />
<br />
<div class="separator" style="clear: both; text-align: left;"></div><br />
<div style="font-family: Arial,Helvetica,sans-serif;">Steamed Juicy Shanghai Pork Dumplings was our first choice for the night and they were OK, a bit bland actually. However they were big dumplings with a generous amount of filling, but it was the well balanced, sweet dipping sauce they saved them.</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">I always order pretty much anything that has the words spicy or Szechuan in the description, Not only because I'm a glutton for punishment, but because I really like my food with a bit of bite. In my family we always have chilli on the table, whether it be in sauce format or raw. I just really like chilli. So I was a little disappointed by the lack of kick in these Spicy Szechuan Dumplings. Don't get me wrong, they were incredibly tasty, but just not spicy enough for me and my masochistic ways Maybe they were softened for the non Asians or maybe my husband and I just looked weak. Either way I will definitely order them again, but next time I will just say "extra spicy please".</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">Crispy Duck by name, crispy duck by nature. A very simple dish, with simple flavours. Really enjoyed this one. Lovely. </div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">We figured we should get some veggies in somewhere so Chinese Broccoli in Oyster Sauce it was. Perfectly cooked and perfectly seasoned. Loved it, I could easily just have this and steamed rice. However that would mean we wouldn't have been able to tuck into the battered and deep fried pork ribs. One bite and I could feel my arteries start to clog from all the delicious fat. </div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">No one does a fried dessert like the Chinese. The Pan Fried Red Bean Cake was an interesting choice as the paste itself wasn't sweet, but add the ice cream and voila-dessert. We figured that since we ordered a veggie dish, lets get a healthy fruit dish as well, so Banana Fritter with Syrup was up next. Oh so obscenely sweet, and the crunchiest batter of ever had on a banana. Now you can't go to a Chinese restaurant and not have the Deep Fried Ice Cream, even though you really shouldn't. Nothing in this is good for your body. Problem is, it's so yum that it is great for the soul. Total comfort eating.</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">The menu in this place is big, with a wine list to match. It is however a very stereo typical Chinese restaurant menu, it's not experimental and it won't challenge your taste buds or take you out if your comfort zone. Just tasty food.</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">The decor at Chinamax looks like it hasn't had a refurb since the day it opened, but who cares? They aren't here to win design awards(I hope, otherwise I'm sorry if I've insulted you), they are here to feed the North/Western population of Melbourne some decent Chinese food. It is affordable and considering the amount of kids around, I assume very family friendly. So jump in the car, drive over to Essendon North and have yourself a feast. Then join the gym and spend the rest of the year burning off all those calories.</span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: left;"><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Ratings out of 10<br />
Food 6.5/10</span> <span style="font-size: xx-small;"><br />
Service 6.5/10</span> </div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Atmosphere 6/10</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Value 8/10</span></div><span style="font-size: xx-small;"><br />
<b style="font-family: Arial,Helvetica,sans-serif;">Chinamax 6.75/10</b><br />
</span> <span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Would I return?Yes </span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span> </span></div><br />
<a href="http://www.urbanspoon.com/r/71/760458/restaurant/Melbourne/Essendon/China-Max-Essendon-North"><img alt="China Max on Urbanspoon" src="http://www.urbanspoon.com/b/logo/760458/minilogo.gif" style="border:none;width:104px;height:15px" /></a>Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com0tag:blogger.com,1999:blog-8724134081696337650.post-69191955294329426062011-11-02T16:35:00.001+11:002011-11-02T16:41:19.428+11:00Vue de Monde<div class="separator" style="clear: both; text-align: center;"></div><span class="adr"><span class="street-address">Level 55 Rialto Towers</span><br />
<span class="locality">Melbourne</span>, 3000</span><br />
<span class="adr"><br />
</span><br />
<span class="phone tel">(03) 9691 3888</span><span class="adr"></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5p-TcJw7iUQUCpuhHUtVxU8lTv5rqKW8SIcp1bsS9XXb3crnF54nMcUHlkwFOEaHvnwuqb8lTbsxo71BTAQQ0e9RFsAZW9qgjHio2TZuH8n2tPouOpznb3gglNbdae9thOVYlD3lNyT5C/s1600/P1000515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5p-TcJw7iUQUCpuhHUtVxU8lTv5rqKW8SIcp1bsS9XXb3crnF54nMcUHlkwFOEaHvnwuqb8lTbsxo71BTAQQ0e9RFsAZW9qgjHio2TZuH8n2tPouOpznb3gglNbdae9thOVYlD3lNyT5C/s320/P1000515.JPG" width="203" /></a></div>From the 55th floor of the Rialto building you do really get an amazing view of the world, so it is no wonder that Vue de Monde has chosen this site as their new home.<br />
You know you are in for an evening of luxury when you arrive at the ground floor reception and shown to the lift, all while the suited front of house man is talking into his spy style walkie talkie announcing us "Chef's table has arrived", yes have, yes we have.<br />
Now, you must be warned that the lift ride is indeed quite a ride, in fact half way up your ears begin to pop. On this particular evening it was a group of 5 of us there to celebrate my husbands birthday. This group included my mother in law a woman so terrified of heights that I practically had to pin her down to keep her from jumping out of her skin. The doors open and there in the dimly lit foyer is another well dressed host waiting to lead you to your table. She leans down and presses a tiny hidden button, a wall becomes a door, you are in a wine cellar. Another button pressed and another door opens and into the dining room you go.<br />
As soon as you step into the dining room you are presented with giant windows and the most amazing view of Melbourne, I look over at Mummy-in-law and watch a bead of sweat starts to form on her forehead. We are greeted by every waiter that is not busy serving a table and are promptly seated at the Chef's table. This is a large table that gives you full view of the kitchen and on the other side a fabulously huge glass window overlooking the city. It is away from the normal rif-raf dining area, so you do feel rather special and oh so posh.<br />
<br />
<br />
<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9W_7-0eh04gG2_5wUzmxwuoQF6mpY_WSefXloO8TGF0Aqv1iQtPWeCMyDOh-j73AGIhw1WispOopw-wTYMNa6pd8GDIkVv52-TqptTxFxq3pNslVjxl32Jm5LR-n3c9oTB3o5KoweRe4E/s1600/P1000486.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9W_7-0eh04gG2_5wUzmxwuoQF6mpY_WSefXloO8TGF0Aqv1iQtPWeCMyDOh-j73AGIhw1WispOopw-wTYMNa6pd8GDIkVv52-TqptTxFxq3pNslVjxl32Jm5LR-n3c9oTB3o5KoweRe4E/s320/P1000486.JPG" width="320" /> </a></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW3FpjQez4mEvsPExmzJL759B-CN_iOMYjjEWlU385oEAY8ru-crdit4eMjlUqnzWsuv2Y0yP7J38UP-cZBII4P7RVy_ewviRfqxuYgkp1LPPk02VEi7pRe9r9NTInZxSpbQ20CCMRsH0h/s1600/P1000487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW3FpjQez4mEvsPExmzJL759B-CN_iOMYjjEWlU385oEAY8ru-crdit4eMjlUqnzWsuv2Y0yP7J38UP-cZBII4P7RVy_ewviRfqxuYgkp1LPPk02VEi7pRe9r9NTInZxSpbQ20CCMRsH0h/s1600/P1000487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW3FpjQez4mEvsPExmzJL759B-CN_iOMYjjEWlU385oEAY8ru-crdit4eMjlUqnzWsuv2Y0yP7J38UP-cZBII4P7RVy_ewviRfqxuYgkp1LPPk02VEi7pRe9r9NTInZxSpbQ20CCMRsH0h/s320/P1000487.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">For the eternally hungry like myself, there is already hand cut crisps and dip set for you. The table is decorated with dried vine twigs from the Barossa Valley and polished stones, However these twigs and stones do have function, cutlery holders, hidden salt and pepper pots and just plain prettiness. The chairs are covered in kangaroo hide and oh so comfortable for our 5 hours eating and drinking extravaganza. With the window on one side, the kitchen on the other and the decor and ambiance, it almost feels like you are part of performance art piece. And considering what we ate, Art is exactly how I would describe it.</div><div class="separator" style="clear: both; text-align: left;">For our evening at Vue de Monde we chose the Gastronomes Menu(degustation menu) with matching wines. We were in for a long night. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Amuse Bouche</div><div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-5LVgtMVLT0i2cqiARv40f_woMP9RUBQl1Qc6RSB0Guoa4oe8z2mqydX0OQ1po_7qFk_PfvTGppqYO3HDV9Jf3HA5TFKmXlVhMtDxkC2g6jejNffV5tFv7aFsFN3imFxZcJ7jZ-TdL5P/s1600/P1000489.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-5LVgtMVLT0i2cqiARv40f_woMP9RUBQl1Qc6RSB0Guoa4oe8z2mqydX0OQ1po_7qFk_PfvTGppqYO3HDV9Jf3HA5TFKmXlVhMtDxkC2g6jejNffV5tFv7aFsFN3imFxZcJ7jZ-TdL5P/s200/P1000489.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oyster and lime</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-wbhctxY5OB3gxM06SgpVg7ZlaGVIKSQhgUQKhrDHOSIb7bDSnXMFdhJmW7ONeC05UWravJSYIoGpC6fIebGEC5AqOBRbbk5ku5yLUbaTn3p3C_VRZtq7wcweqjBkCsQCP7nnuRQNcBS/s1600/P1000490.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-wbhctxY5OB3gxM06SgpVg7ZlaGVIKSQhgUQKhrDHOSIb7bDSnXMFdhJmW7ONeC05UWravJSYIoGpC6fIebGEC5AqOBRbbk5ku5yLUbaTn3p3C_VRZtq7wcweqjBkCsQCP7nnuRQNcBS/s200/P1000490.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoked eel, white chocolate and caviar</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigsiAjRrJdytU2k9wzysnOyTykJppTboEmu7gpcMKYuav49PQgfbyio_a2c8LrHdJ51xbyh1xUFNcmk3Qdlh4WGmRMiyZ155fFFQxAA43N62flRJ7PSDVmpYPTpkdHClq67xTOpTuDvPIK/s1600/P1000491.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigsiAjRrJdytU2k9wzysnOyTykJppTboEmu7gpcMKYuav49PQgfbyio_a2c8LrHdJ51xbyh1xUFNcmk3Qdlh4WGmRMiyZ155fFFQxAA43N62flRJ7PSDVmpYPTpkdHClq67xTOpTuDvPIK/s320/P1000491.JPG" width="320" /> </a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy venison sandwich</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SrJI3glF4WQBNH4-jPWyfbLRtAUUJRF6ZNy7N8RXZQbyN9opWH4lzahTQQjSsClgqp3zCTIxZBgF3QR8GOGVH5FOOiPLlK5CFEoOjYTe5hLqNAIvgCCoGHtPuiTfgvzEv5CfcW8p3iaO/s1600/P1000493.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SrJI3glF4WQBNH4-jPWyfbLRtAUUJRF6ZNy7N8RXZQbyN9opWH4lzahTQQjSsClgqp3zCTIxZBgF3QR8GOGVH5FOOiPLlK5CFEoOjYTe5hLqNAIvgCCoGHtPuiTfgvzEv5CfcW8p3iaO/s1600/P1000493.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SrJI3glF4WQBNH4-jPWyfbLRtAUUJRF6ZNy7N8RXZQbyN9opWH4lzahTQQjSsClgqp3zCTIxZBgF3QR8GOGVH5FOOiPLlK5CFEoOjYTe5hLqNAIvgCCoGHtPuiTfgvzEv5CfcW8p3iaO/s1600/P1000493.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SrJI3glF4WQBNH4-jPWyfbLRtAUUJRF6ZNy7N8RXZQbyN9opWH4lzahTQQjSsClgqp3zCTIxZBgF3QR8GOGVH5FOOiPLlK5CFEoOjYTe5hLqNAIvgCCoGHtPuiTfgvzEv5CfcW8p3iaO/s320/P1000493.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SrJI3glF4WQBNH4-jPWyfbLRtAUUJRF6ZNy7N8RXZQbyN9opWH4lzahTQQjSsClgqp3zCTIxZBgF3QR8GOGVH5FOOiPLlK5CFEoOjYTe5hLqNAIvgCCoGHtPuiTfgvzEv5CfcW8p3iaO/s1600/P1000493.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91D7nTafo3tYK4bEqrTHKMMNbY8am5itoQa5JNhaQl7FuzoADY5WssqJVApBeCGrtVoHdvSdds_pJVnE7IWsKKzjRhg-dE-E_hc7ZTl0G8AllMzkeqhS3fJWpZR4kV3oJXEopu_uf5luP/s1600/P1000496.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91D7nTafo3tYK4bEqrTHKMMNbY8am5itoQa5JNhaQl7FuzoADY5WssqJVApBeCGrtVoHdvSdds_pJVnE7IWsKKzjRhg-dE-E_hc7ZTl0G8AllMzkeqhS3fJWpZR4kV3oJXEopu_uf5luP/s320/P1000496.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spanner Crab and avocado wood sorrel</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPwqtI1Y5Wjg0DfbweTESEt-Angqx-3Qd5iBKkW6oz2TBNZvbI2L0Rrh0EtVsX0ysVERwpdGzAg0bXrVWkQTHcsmXjDWbRd_cydceOJZAkgWvbklFiFIIojLVhS2KBBTepYvK5UjL3mPq/s1600/P1000499.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPwqtI1Y5Wjg0DfbweTESEt-Angqx-3Qd5iBKkW6oz2TBNZvbI2L0Rrh0EtVsX0ysVERwpdGzAg0bXrVWkQTHcsmXjDWbRd_cydceOJZAkgWvbklFiFIIojLVhS2KBBTepYvK5UjL3mPq/s320/P1000499.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pine Mushrooms, walnuts, bird's cress, cona infusion</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZrjkffXWOruxyK7LoxxjqBBKyTOSvUFDpz3kbERixBImycEwJ9S3-UzEB4IhqyfDl7nUuFix8w4js65ptrjxc3U1uYRhaZqC35GUbSUUGEf_Kd2_8HUcDz-ZQB6WGM4BZWzTnoqDusEb/s1600/P1000500.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZrjkffXWOruxyK7LoxxjqBBKyTOSvUFDpz3kbERixBImycEwJ9S3-UzEB4IhqyfDl7nUuFix8w4js65ptrjxc3U1uYRhaZqC35GUbSUUGEf_Kd2_8HUcDz-ZQB6WGM4BZWzTnoqDusEb/s320/P1000500.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marron, beef tongue, brown butter emulsion</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL3ywz93-Y3KmTSL18oGMl-ZEHbOQAB6q4bkN5h2jENLSIxB_Vpca2nIgwrT25z21gmYH2aKr7R2RvrEzgsRrmK9-NvyuQ5GnIZdF_EhfTzs9f2gkmMatEUaSirFa9OZt0ON69MQjQP-vD/s1600/P1000503.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL3ywz93-Y3KmTSL18oGMl-ZEHbOQAB6q4bkN5h2jENLSIxB_Vpca2nIgwrT25z21gmYH2aKr7R2RvrEzgsRrmK9-NvyuQ5GnIZdF_EhfTzs9f2gkmMatEUaSirFa9OZt0ON69MQjQP-vD/s320/P1000503.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="separator" style="clear: both; text-align: left;">Duck egg, celeriac puree, lamb sweetbread, pickled onion, truffle</div></td></tr>
</tbody></table><br />
<div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cZn_DwtsgyPebn0UeQRota1NJxL9_zixmdo4yKrQ08sNd2RLZHYvWbVFwQIC0NMIzQ5bfRRp1L9coQioZZGJaCeGu_zL626VtzlRtTWJtrEFWKupFma0sXjwJ6IP2C0jYQI7bxBfIvuX/s1600/P1000505.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cZn_DwtsgyPebn0UeQRota1NJxL9_zixmdo4yKrQ08sNd2RLZHYvWbVFwQIC0NMIzQ5bfRRp1L9coQioZZGJaCeGu_zL626VtzlRtTWJtrEFWKupFma0sXjwJ6IP2C0jYQI7bxBfIvuX/s200/P1000505.JPG" width="200" /></a></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpDUad8v6YhjGjs8oqLzue2K-baHboYvHci2PvNINUfvuC2prUryLBauJyAALFMNIBB36PlWOC5B08aca6RdG2DaPLCcRNgF1G65JqWY0bGg4VcChZbE6_gBOrP11Lm2MT1WRIyWdDQvi/s1600/P1000509.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpDUad8v6YhjGjs8oqLzue2K-baHboYvHci2PvNINUfvuC2prUryLBauJyAALFMNIBB36PlWOC5B08aca6RdG2DaPLCcRNgF1G65JqWY0bGg4VcChZbE6_gBOrP11Lm2MT1WRIyWdDQvi/s200/P1000509.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cucumber sorbet with crushed herbs</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container"><tbody>
<tr></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container"><tbody>
<tr></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container"><tbody>
<tr></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7oMTCMSeFR6vvZvh9_jB6MSH4_NHPpqNz02ZV8o8c73qrd2HQu1y0ci0eoS9F9v-i-m_ADrCTh4pSJGsYur0ruPoz55d_anKBkqgb5v5vJaY9UBUg2v_zIJvqeNFzqfRTgxQ63GIZjEd/s1600/P1000511.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7oMTCMSeFR6vvZvh9_jB6MSH4_NHPpqNz02ZV8o8c73qrd2HQu1y0ci0eoS9F9v-i-m_ADrCTh4pSJGsYur0ruPoz55d_anKBkqgb5v5vJaY9UBUg2v_zIJvqeNFzqfRTgxQ63GIZjEd/s320/P1000511.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blue eye cod with wasabi leaves and garlic air</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX4AsthbuUtZqY3fBx69pcRVNcTy1LcoquOX_oS93ChlN6ERoOiulYJzV3644IKBUy0Hr3t1ZPptHPlh1Pk11K_f-lIFaRbzhSa_83DvTPq16tdlieBay5kb2h2PdmbC78qdH4cK0LDI1T/s1600/wagyu2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="141" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX4AsthbuUtZqY3fBx69pcRVNcTy1LcoquOX_oS93ChlN6ERoOiulYJzV3644IKBUy0Hr3t1ZPptHPlh1Pk11K_f-lIFaRbzhSa_83DvTPq16tdlieBay5kb2h2PdmbC78qdH4cK0LDI1T/s320/wagyu2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="separator" style="clear: both; text-align: left;"> Wallaby, turnips, swede and radish</div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFNAjSeIqlxZRlQVo9qjJGI_KRjzWF465lM9uXt2vw8DwwCHdeg_9_ezpHFNYTP4-TkIpOzZX8kVLsc0Kc8MhQ0Y5ZKop35x1icNB8OGgSHlJoH9vOgewtllqL1nY1OdSJu9HzKUCaNua/s1600/P1000514.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFNAjSeIqlxZRlQVo9qjJGI_KRjzWF465lM9uXt2vw8DwwCHdeg_9_ezpHFNYTP4-TkIpOzZX8kVLsc0Kc8MhQ0Y5ZKop35x1icNB8OGgSHlJoH9vOgewtllqL1nY1OdSJu9HzKUCaNua/s320/P1000514.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blackmore wagyu beef, chestnut, garlic foam </td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVZCwAZmB_MHR3IdU7crfK6YIvBdBIamGOxfhk2xcOkyAkSiLi-u9BfepGt1shm2bnmuWvJRNcCuIiVsz65WHbFFQjt53-s3av4HjVpk8ARTVBjuzo3ozA1nx5BUtI2uYYDtmAzwVaGbd/s1600/P1000521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVZCwAZmB_MHR3IdU7crfK6YIvBdBIamGOxfhk2xcOkyAkSiLi-u9BfepGt1shm2bnmuWvJRNcCuIiVsz65WHbFFQjt53-s3av4HjVpk8ARTVBjuzo3ozA1nx5BUtI2uYYDtmAzwVaGbd/s320/P1000521.JPG" width="320" /></a></div><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix90neheMytNq4W7zQpjum265sqRWcmI_vEc0mNNRRgwX48ofWkMX8Qrnbb0BqQGBfch733HuotB18rbsGnYVQPujbjC9ZKjjFXm8qYD07nVYvHkUI3vEGHM04lSEKI_ZmZcOKK5D4ddKV/s1600/P1000522.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix90neheMytNq4W7zQpjum265sqRWcmI_vEc0mNNRRgwX48ofWkMX8Qrnbb0BqQGBfch733HuotB18rbsGnYVQPujbjC9ZKjjFXm8qYD07nVYvHkUI3vEGHM04lSEKI_ZmZcOKK5D4ddKV/s320/P1000522.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixed breads and condiments for cheeses</td></tr>
</tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzuDncNlLeWac_mhV3kVhpbe-yUFRaeUMGW54I3zrJxhoTr8NVApfo6oUL1u63mfxfoaqjNiGs_leMOjR6qQsVfWBsy9JxlY3heM3l1IlW7SiLs2N-rr0WxV0mWYBafAMbPEBlfHrXINbx/s1600/P1000523.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzuDncNlLeWac_mhV3kVhpbe-yUFRaeUMGW54I3zrJxhoTr8NVApfo6oUL1u63mfxfoaqjNiGs_leMOjR6qQsVfWBsy9JxlY3heM3l1IlW7SiLs2N-rr0WxV0mWYBafAMbPEBlfHrXINbx/s320/P1000523.JPG" width="235" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzuDncNlLeWac_mhV3kVhpbe-yUFRaeUMGW54I3zrJxhoTr8NVApfo6oUL1u63mfxfoaqjNiGs_leMOjR6qQsVfWBsy9JxlY3heM3l1IlW7SiLs2N-rr0WxV0mWYBafAMbPEBlfHrXINbx/s1600/P1000523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHpya8-lMs-HpBw1cv5z-DQhq5NYxtXwy3GCMRgnuSAT5HOOZacuC9gn_MkF0AtrHoK2M7MNicqm8ucVLR_h6HpN9WffyDXfeITWNRQH3Epz86edG_pbp-ImiVOgxn6qsfUx0lDjKcBhwn/s1600/P1000525.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHpya8-lMs-HpBw1cv5z-DQhq5NYxtXwy3GCMRgnuSAT5HOOZacuC9gn_MkF0AtrHoK2M7MNicqm8ucVLR_h6HpN9WffyDXfeITWNRQH3Epz86edG_pbp-ImiVOgxn6qsfUx0lDjKcBhwn/s320/P1000525.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fire engine red, Cheddar, washed rind</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_B1pg6gkJOhju5HqXXAG7WiKGYOtS9eROBWsvWIB1ijejXoHLCSSYqqqpdelLmDCxCme1UiCj2USubqi4MXKw4oUuKFvCU0df4ow21cFX3ANHkqtYo7ZaQImR6YVO51MD6_1nZp1hsXmC/s1600/P1000527.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_B1pg6gkJOhju5HqXXAG7WiKGYOtS9eROBWsvWIB1ijejXoHLCSSYqqqpdelLmDCxCme1UiCj2USubqi4MXKw4oUuKFvCU0df4ow21cFX3ANHkqtYo7ZaQImR6YVO51MD6_1nZp1hsXmC/s400/P1000527.JPG" width="280" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Home made lemonade, frozen toffee apple and popping candy.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTKpwtc2ghWPJgysfExUivXDnN0Liwqhi97urlIdnhpOwuG86drGqyU47NUHKICy4Z1PGiJMfznUULnt-9oc1nN1_Fu9YpOHTomCr32DWaqisHoOmYZbfP_tp3-3C7fttciWCBAMq-ynFp/s1600/P1000530.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTKpwtc2ghWPJgysfExUivXDnN0Liwqhi97urlIdnhpOwuG86drGqyU47NUHKICy4Z1PGiJMfznUULnt-9oc1nN1_Fu9YpOHTomCr32DWaqisHoOmYZbfP_tp3-3C7fttciWCBAMq-ynFp/s320/P1000530.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon meringue ice cream, white chocolate, lemon curd, parsley</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWGT2BUQi34RgTtNWsXe6v2Htc4cj3gWq0hmiEzjxDwHHPRa49mNl6liQalJ0oCeiFxoOuO8uSmMwCHUMbjMVaJFAyRp5WPdfiBjxrPjDsNRfFcFK63rnYOsYH4jHcnGapUTqYpsZPeIFl/s1600/P1000533.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWGT2BUQi34RgTtNWsXe6v2Htc4cj3gWq0hmiEzjxDwHHPRa49mNl6liQalJ0oCeiFxoOuO8uSmMwCHUMbjMVaJFAyRp5WPdfiBjxrPjDsNRfFcFK63rnYOsYH4jHcnGapUTqYpsZPeIFl/s320/P1000533.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate souffle, vanilla anglaise</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOdnSqatTZLz2-XLTG-_g5dtZtbY5K-DCZ_uoIqtBkB9FoQRvx3iX9Wg3YwaVdjZ7Kl3rRMRxv-nupCaMelMBWl1gODyzIX1hFFnO_jM7ox-DuJZSF739WrOLOhQBxYcuFSTKCpurvbDE/s1600/P1000540.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOdnSqatTZLz2-XLTG-_g5dtZtbY5K-DCZ_uoIqtBkB9FoQRvx3iX9Wg3YwaVdjZ7Kl3rRMRxv-nupCaMelMBWl1gODyzIX1hFFnO_jM7ox-DuJZSF739WrOLOhQBxYcuFSTKCpurvbDE/s200/P1000540.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon jubes</td></tr>
</tbody></table><br />
<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-P4gI6teqrHHr1xRHqGZNvNj9sfFj2C5sqk1lnY5VkWlO0A_1pNlKnTLTPuVy6j3raMo8jHn4H73Soh-6xhLhfKBPug73hyrK6z2VU1eO5vw1UoXGUmHp65gy_XeAQALX3p1w8t22qCwt/s1600/P1000541.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-P4gI6teqrHHr1xRHqGZNvNj9sfFj2C5sqk1lnY5VkWlO0A_1pNlKnTLTPuVy6j3raMo8jHn4H73Soh-6xhLhfKBPug73hyrK6z2VU1eO5vw1UoXGUmHp65gy_XeAQALX3p1w8t22qCwt/s200/P1000541.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marshmallow with rosemary</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQ4-Lj_kl8SO_2rSxUWNUP5C2OIu3FJ1glfCtjB1S3yoO3S8M_m1C-JurmMX_XmhA-OznDoMIdzEcPGh2Mnw2qTsQes3l1uo7Cw30lz6GTmTyIf2V087eCAw9iS423jlhuWvnNWo0ypqG/s1600/P1000543.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQ4-Lj_kl8SO_2rSxUWNUP5C2OIu3FJ1glfCtjB1S3yoO3S8M_m1C-JurmMX_XmhA-OznDoMIdzEcPGh2Mnw2qTsQes3l1uo7Cw30lz6GTmTyIf2V087eCAw9iS423jlhuWvnNWo0ypqG/s200/P1000543.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Golden gaytime</td></tr>
</tbody></table><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixCNOhdfFL4AiIcxiXetUswzRGRdxcn0BqE9u3bZaUWTOiatrzh3hBEi0zi0mGAdCuRveQH85_-7quwmBEaWxUYBQ1nMxO_Dy9IiwKk5WZiITONnVCu4LwQQsr-Lgt4mVpyA5AoJyAsbEq/s1600/P1000544.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixCNOhdfFL4AiIcxiXetUswzRGRdxcn0BqE9u3bZaUWTOiatrzh3hBEi0zi0mGAdCuRveQH85_-7quwmBEaWxUYBQ1nMxO_Dy9IiwKk5WZiITONnVCu4LwQQsr-Lgt4mVpyA5AoJyAsbEq/s320/P1000544.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate mousse lamingtons<br />
<br />
<br />
<div style="text-align: left;"><span style="font-size: small;">How do I begin to tell you about this meal? There was just so much. I'm glad that I made the wise choice of taking a discreet little book in which to keep notes. Sadly however, because our meals included the matching wines, the last few notes are practically illegible, none the less I have endeavoured to do my best memory recall and have called upon witnesses from the night.</span></div><div style="text-align: left;"><span style="font-size: small;">The amuse bouche selection was up 1st. The oyster in clear wrapper I didn't really understand. Oysters are so delicious on their own that I felt that this was a bit gimmicky and I just didn't get that wonderful oyster taste. The pumpkin rods were an unusual choice. It was very light in flavour and it just felt like it was unfinished. The tiny venison sandwich on the other hand was crispy and packed a lot of flavour and the jerky that held the sandwich together was brilliant. My favorite had to be the eel. I usually enjoy eel anyway, but there was a lovely sweet crunch to it. It sounds so odd, but it really does work.</span></div><div style="text-align: left;"><span style="font-size: small;">The spanner crab was lovely and fresh and avocado goes brilliantly with almost anything in my eyes, so this particular combination was classic and the wood sorrel really gave it a lovely citrusy taste.</span></div><div style="text-align: left;"><span style="font-size: small;">You are presented with a bowl with mushrooms and you think, oh.. mushrooms. But then the chef arrives at your table clutching what looks like a clear coffee percolator. Inside is one of the most fragrant mushroomy soups I have ever had. It is poured over the contents in your bowl and is then yours to enjoy.</span></div><div style="text-align: left;"><span style="font-size: small;">At this point I'm wishing I hadn't filled up on the bread and chippies, but I happily dive into our next course of marron(sweet and tender) and beef tongue(beautifully cooked and between 2 crispy wafers), brought together with a rich butter emulsion. Just Divine.</span></div><div style="text-align: left;"><span style="font-size: small;">I like sweet breads and I was really looking forward to this course, especially with the celeriac puree and truffles, but it didn't work for me. The aroma of the truffle was beautiful as it was shaved onto the plate at the table, but I think that because the Duck egg yolk was cooked at 60 degrees and served luke warm, it brought down the overall temperature of the dish and took away from the desired effect.</span><br />
<span style="font-size: small;">Time for the next act, the palate cleanser. At your table arrives a team of waiters carrying plates with mixed herbs and flowers and a what looks like a small, fat baseball bat. I am confused, but then the chef then pours liquid nitrogen into the bowl and you are instructed to grind the bowl contents with the bat. How very clever. Then they add a scoop of some of the loveliest sorbet I've ever had. Never in my wildest dreams would I have thought that I would love Cucumber sorbet, but it turns out I do.</span></div><div style="text-align: left;"><span style="font-size: small;">I've always enjoyed the taste of wasabi leaves, and was intrigued by the description of 'garlic air' so I was really looking forward to trying the blue eyed course. It was a lovely cooked piece of fish, simple combination.</span></div><div style="text-align: left;"><span style="font-size: small;">Wallaby time. Now this particular course was way out of my mother in laws comfort zone, which is such a shame because these adorable little guys are delicious. It was so tender and the textured veggies were a great contrast. </span></div><div style="text-align: left;"><span style="font-size: small;">You can't go wrong with David Blackmore's wagyu beef, I've had it alot recently and have not been disappointed. On this occasion the beef was beautifully presented , the wild garlic foam was an amazing colour and full of flavour and the raw chestnut was a lovely addition. Great dish.</span></div><div style="text-align: left;"><span style="font-size: small;">The Cheese selection at Vue de Monde is not huge but is nice. I ordered the Fire engine red, Cheddar, and my usual favorite, the washed rind. This came with a large selection of breads and a generous amount of condiments. The condiments were lovely and varied, but I didn't enjoy the bread. Overall they may have just been having a bad bread day</span></div><div style="text-align: left;"><span style="font-size: small;">Time for the sweets. Home made lemonade to start, served in a tall shot glass with dry ice(I think). It looked like a tiny cauldron bubbling away. Ooh I felt like I was a kid again. Then there was the fun and fabulous frozen toffee apple on a bed of popping candy. I love this stuff, it is another childhood memory, aah no wonder I was a chubby kid. </span></div><div style="text-align: left;"><span style="font-size: small;">More sweets, this time in the form of Lemon meringue ice cream, white chocolate, lemon curd with a hint of parsley. It was decadent and so sweet, maybe a little too sweet for me, but considering the cost of the meal, I ate in anyway.</span></div><div style="text-align: left;"><span style="font-size: small;">Chocolate souffle and vanilla anglaise, I just didn't think I could fit anymore in, or even attempt to taste it. But because I'm a champion, I did and I'm so glad because it was so light and so very rich. </span></div><div style="text-align: left;"><span style="font-size: small;">Finally our meal is drawn to a close and we are treated to some petite fours. Lemon jubes, Marshmallow with rosemary, Golden Gaytime. Very cute, very authentic tasting and very delicious. I will need that Golden Gaytime recipe please Mr Bennett.</span></div><div style="text-align: left;"><span style="font-size: small;">Just when you think it's over, the encore, Lamingtons. However instead of some sort of sponge cake, there is chocolate mousse. It is a tiny bite size morsel, but there was so much flavour.</span></div><div style="text-align: left;"><span style="font-size: small;">Our evening at Vue de Monde truly was a culinary highlight for me. The food itself was a standout, with every course being a surprise. The fact that the chefs themselves come out and explain the meal to you is a wonderful touch. Truly interactive. I'm happy that we chose the matching wines as this generally stresses me out. In my opinion there were a couple of misses, but 2 out of 14 ain't bad. It was impossible to find fault in the service, I had read a few reviews that said that the service was pretentious and rude. This was not the case for us at all, they were friendly, knowledgeable and very accommodating. The overall feel of the restaurant is that of distinction and exclusivity, it really is the kind of place that you should visit f you have an event to celebrate. For the smokers, there is even an out door area. I don't smoke but I still went out there to have a look because the view is indescribable. Although my first picture at the top of the post says it all.</span></div><div style="text-align: left;"><span style="font-size: small;">To secure The Chef's table, there is a minimum spend of $250 per person, which is fine if you are choosing the Gastronomes Menu, however this is not including the matching wines. Matching wines will set you back a whopping $15-$25 per person, per course. </span></div><div style="text-align: left;"><span style="font-size: small;">Yes it's expensive, yes it's extravagant, but it was without doubt one of the best restaurant experiences I have had to date. I now have total respect for Shannon Bennett and the entire crew at Vue de Monde. Thank you all for a wonderful evening.</span></div><div style="text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Ratings out of 10<br />
Food 8.75/10</span> <span style="font-size: x-small;"><br />
Service 8.75/10</span> </div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Atmosphere 10/10</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Value 7.5/10</span></div><span style="font-size: x-small;"><br />
<b style="font-family: Arial,Helvetica,sans-serif;">Vue de Monde 8.75/10</b><br />
</span> <span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Would I return?Yes (if I win the lotto)</span></span></div></td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table><br />
<br />
<a href="http://www.urbanspoon.com/r/71/762025/restaurant/CBD/Vue-de-monde-Melbourne"><img alt="Vue de monde on Urbanspoon" src="http://www.urbanspoon.com/b/logo/762025/minilogo.gif" style="border:none;width:104px;height:15px" /></a>Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com5tag:blogger.com,1999:blog-8724134081696337650.post-40133383385223727982011-10-30T09:14:00.002+11:002011-11-04T22:06:49.021+11:00Dairy free vanilla cupcakes<div style="font-family: Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimd9pa5VKZZ33R8J1hJ11xVXAsGlrzMybY334bvKg1EpDw8TmKX5rWyV7XFmemMovlzp-OrVgpIUEuW7CwRdqj33SdzeCwqC1hIW9j3aNV8W01wVzgj0HSfPBMDOr1Yf4Tq-EWc91Xw70I/s1600/2011-10-29+12.32.58+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimd9pa5VKZZ33R8J1hJ11xVXAsGlrzMybY334bvKg1EpDw8TmKX5rWyV7XFmemMovlzp-OrVgpIUEuW7CwRdqj33SdzeCwqC1hIW9j3aNV8W01wVzgj0HSfPBMDOr1Yf4Tq-EWc91Xw70I/s320/2011-10-29+12.32.58+%25283%2529.jpg" width="320" /></a></div><br />
<br />
My daughter is now at the age where she is invited to lots of kids parties. She is also at the age where she can get up on her tippy toes and reach up to any table to grab some food. Unfortunately because of her dairy and soy allergies, alot of the party food lurking on the tables is a no-no for her. So after alot of investigating and tweaking of recipes I think I am onto a winner, and I make a batch of these bad boys to take and have at arms reach for her. This way she doesn't feel like she is missing out.<br />
Please don't think that they are a healthier options, because like most cupcakes, they are loaded with sugar, so don't blame me if your kids are bouncing off the walls after a couple.</div><div style="font-family: Arial,Helvetica,sans-serif;">These particular cup cakes were for a garden party to celebrate my neice' 1st birthday, so they are quite girly and were decorated with icing and fondant which were also dairy free. <br />
<br />
The recipe will give you 24 cupcakes to enjoy.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">3 1/4 cups of self-raising flour</div><div style="font-family: Arial,Helvetica,sans-serif;">2 cups of caster sugar</div><div style="font-family: Arial,Helvetica,sans-serif;">1 tsp of baking powder</div><div style="font-family: Arial,Helvetica,sans-serif;">1/2 tsp of bicarb soda</div><div style="font-family: Arial,Helvetica,sans-serif;">1/4 tsp of salt</div><div style="font-family: Arial,Helvetica,sans-serif;">1 1/2 cups of oat milk</div><div style="font-family: Arial,Helvetica,sans-serif;">1/2 cup of vegetable oil</div><div style="font-family: Arial,Helvetica,sans-serif;">1 tbls of white vinegar</div><div style="font-family: Arial,Helvetica,sans-serif;">2 tsp of vanilla extract </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Preheat oven to at 160°C. Line two 12-hole cup cake trays. </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Sift flour, sugar, salt, baking powder and bicarb soda into a large bowl. Don't be tempted to cheat and not sift, as sifting really is an integral part of the recipe. It unclumps your flour and also adds air to the mixture.</div><div style="font-family: Arial,Helvetica,sans-serif;">Make a well in centre of your dry ingredients.</div><div style="font-family: Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpSofMILH8rZEiUPhc93eAVtELzZxGYe_DegSEBqKT_0EakwNGbGCYhy_IKGHtXfQ8_3IryibxZN4VWil6fzg6w8RHu_4CdZs_6rJ6O8b3HfkOwJKLuhAI3c3ihWCbldO5rSNRRdScks2c/s1600/2011-10-28+19.16.46+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpSofMILH8rZEiUPhc93eAVtELzZxGYe_DegSEBqKT_0EakwNGbGCYhy_IKGHtXfQ8_3IryibxZN4VWil6fzg6w8RHu_4CdZs_6rJ6O8b3HfkOwJKLuhAI3c3ihWCbldO5rSNRRdScks2c/s320/2011-10-28+19.16.46+%25283%2529.jpg" width="320" /></a></div><br />
<br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Place oat milk into another smaller mixing bowl and add the oil and vinegar. Lightly whisk until just combined. </div><div style="font-family: Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5D73Hg6fN5cBBzGO2EHuwf8m5DzG5hg2yMvfAdM13GwgS67ga5Xlx8C1v29M6MNZIhiTEYjo8EE7P_4_BpLpKhBrjoIiclQti3HIlUUssVIstnrRtj7O0wpLkScJNtcMBXdn6t77kX_pl/s1600/2011-10-28+19.22.10+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5D73Hg6fN5cBBzGO2EHuwf8m5DzG5hg2yMvfAdM13GwgS67ga5Xlx8C1v29M6MNZIhiTEYjo8EE7P_4_BpLpKhBrjoIiclQti3HIlUUssVIstnrRtj7O0wpLkScJNtcMBXdn6t77kX_pl/s320/2011-10-28+19.22.10+%25283%2529.jpg" width="320" /></a></div><br />
<br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Pour this mixture into well. Combine all the ingredients with a wooden spoon and then using an electric mixer, beat for a few minutes. Add the vanilla and then beat for an additional minute or until the batter starts to look pale and creamy. </div><div style="font-family: Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8bp58TzLLIeApGMKaJhiVhKj1S5TsyWVQ8dCCW3LVRKrQnE7ioSH91mxwVMtxCTHGUVB567TDPfW1fZ89wzWuCipyXFL9Ar58-1V6gdFZGlPA2n67EcjjJ91K-Q_TNX_fBAQ1fV1AjT2/s1600/2011-10-28+19.30.38+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8bp58TzLLIeApGMKaJhiVhKj1S5TsyWVQ8dCCW3LVRKrQnE7ioSH91mxwVMtxCTHGUVB567TDPfW1fZ89wzWuCipyXFL9Ar58-1V6gdFZGlPA2n67EcjjJ91K-Q_TNX_fBAQ1fV1AjT2/s320/2011-10-28+19.30.38+%25284%2529.jpg" width="320" /></a></div><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Spoon the mixture into each case filling them about 3/4 of the way up. </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Bake for 25 to 30 minutes or until cupcakes are cooked all the way through. Use the skewer test.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Transfer to a wire rack to cool.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhICpZAg34PJCzgMbt0zOrqz7x0yOLy44znDv9_xbeS0X-zNVIPI7xgebW26scymDvsvxyUzYsA-G3uvcnlnMqvWBdvWwb_AqpyQUE_UFgoZzQyOHkfyN-keshN2BoEUzVicV8OQ8ezjSPy/s1600/2011-10-28+20.56.58+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhICpZAg34PJCzgMbt0zOrqz7x0yOLy44znDv9_xbeS0X-zNVIPI7xgebW26scymDvsvxyUzYsA-G3uvcnlnMqvWBdvWwb_AqpyQUE_UFgoZzQyOHkfyN-keshN2BoEUzVicV8OQ8ezjSPy/s320/2011-10-28+20.56.58+%25283%2529.jpg" width="320" /></a></div><br />
Decorate them whichever way you like, or don't they are tasty anyway.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWpjF_uSjcfT2w2KMMALkyf_-nw987WWU2oOTPfTaJwtSL4ySYsoDvt0svdTKsCBDPcxUJd9JZ7_PPOOQkEEcG5I5lbTb7CnSbK5SoMJxR2MWRNgxi4zegZdThOAxeM9wtbFB4Ovp8xrJL/s1600/2011-10-29+12.31.59+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><br />
<b>Fondant recipe</b><br />
<br />
3 tbls of warm water<br />
5 tsp of unflavoured gelatin<br />
1/2 cup of liquid glucose <br />
6 cups of icing sugar<br />
<br />
In a bowl, mix warm water with the gelatin until dissolved.<br />
Add glucose and mix until dissolved, then set aside for a couple of minutes till the mixture has cooled.<br />
Sift the icing sugar into a large bowl. Make sure you do this a couple of times in order to get rid of any lumps.<br />
Make a well in the centre of the icing sugar and pour in glucose. Mix with a wooden spoon until it starts to combine.<br />
Dust your hands and a clean and smooth work surface with some icing sugar and turn over the fondant mixture.<br />
Knead the mixture the way you would bread dough.<br />
Divide the fondant if you intend to colour it.<br />
Put a couple of drops of food colourant onto the fondant and knead until it distributes evenly. Once you are happy with the result, wrap it in cling wrap so that it doesn't form a crust.<br />
I pop it in the fridge for at least 30 minutes so that it is easier to work with, but after that get creative. <br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWpjF_uSjcfT2w2KMMALkyf_-nw987WWU2oOTPfTaJwtSL4ySYsoDvt0svdTKsCBDPcxUJd9JZ7_PPOOQkEEcG5I5lbTb7CnSbK5SoMJxR2MWRNgxi4zegZdThOAxeM9wtbFB4Ovp8xrJL/s1600/2011-10-29+12.31.59+%25283%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWpjF_uSjcfT2w2KMMALkyf_-nw987WWU2oOTPfTaJwtSL4ySYsoDvt0svdTKsCBDPcxUJd9JZ7_PPOOQkEEcG5I5lbTb7CnSbK5SoMJxR2MWRNgxi4zegZdThOAxeM9wtbFB4Ovp8xrJL/s320/2011-10-29+12.31.59+%25283%2529.jpg" width="320" /></a></div>Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com0tag:blogger.com,1999:blog-8724134081696337650.post-51069909280690673552011-10-22T10:39:00.001+11:002011-10-22T10:40:36.026+11:00Thank you<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; text-indent: 36pt;"><span lang="EN-US" style="font-size: small;">We have more than 200 nationalities living on our shores, and I would like to say thank you to all the migrants who have made Australian food great. Bringing with you not just your colourful culture and tradition, but for blessing and inspiring us with your unique foods, ingredients and recipes. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; text-indent: 36pt;"><span lang="EN-US" style="font-size: small;">Through food I have learned to embrace and celebrate our cultural differences. I remember feeling embarrassed on my eighth birthday because I had the Chilean version of Thousand Layer cake. Other kids had sponge with icing, and I just wanted to fit in. Of course now I'm grateful because I know how long it takes to make a Mille-feuille, and also because I'll take caramel and puff pastry over store-bought sponge and cream any day. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; text-indent: 36pt;"><span lang="EN-US" style="font-size: small;">To those adventurous early European settlers who brought with them beef and wheat, two Australian exports now revered around the world, I say thank you. To the Swiss and Germans, without whom Barossa and Yarra Valleys would not be synonymous with wine. Many an evening has improved with a glass of vino. Most have been remembered, some have fallen into the foggy drunken abyss and yet I thank you for what surely was a great night. Post-war, the doors opened and 800,000 more Europeans decided to make Australia their home. Without you, would we have enjoyed borscht, baklava, churros or chorizo, cannoli, cannelloni, spaghetti Bolognese, or the always-regretted-3am souvlaki or kebab? For all of these things, I thank you. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; text-indent: 36pt;"><span lang="EN-US" style="font-size: small;">I’m grateful to the Chinese, who during the gold rush brought with them rice, ginger and their amazing stir fry technique. In the 1970's, Vietnamese and Cambodians gave us lemongrass, lime leaves and chilli. These ingredients form part of my diet almost daily. My addiction to the fragrant Vietnamese soup called “phở “ is legendary, and when I gave birth to a four-kilo baby without drugs, my reward was a Vietnamese pork roll. The Indian community has taught me to value the mortar and pestle; reinforcing my love of spices. Your introduction of cardamom to the Australian table has made my life so much sweeter or more savoury, it just depends on where I use it. So, thank you my dear Asian friends for all the foods you have given us. (Exception: the infamously stinky durian fruit, <i>that</i> you may keep!). </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; text-indent: 36pt;"><span lang="EN-US" style="font-size: small;">My ethnicity has been a blessing, and while most people go out and spend a fortune on quince paste, I'm in my kitchen making a huge batch for next to nothing. I will teach my daughter to do the same, and to be proud of being half-Chilean (we have ceviche) a quarter Italian, (they have pasta) and a quarter Scottish (they have deep fried mars bars). While we can travel the world in search of the exotic, thanks to multicultural Australia and our love of food, we have so much on offer right here at home.</span></div><div style="color: black; font-family: Arial,Helvetica,sans-serif; line-height: 130%; margin-left: 0px; margin-top: 0px; overflow: hidden; padding: 0px; text-align: left; word-wrap: break-word;"></div>Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com0tag:blogger.com,1999:blog-8724134081696337650.post-18421434550406882772011-10-09T21:01:00.002+11:002011-10-09T21:12:49.445+11:00St Ali<div style="font-family: Arial,Helvetica,sans-serif;"><span class="adr"><span class="street-address">12/18 Yarra Pl</span><br />
<span class="locality">South Melbourne</span>, 3205</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span class="phone tel">(03) 9686 2990</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg55EsYPk_2FXKvGb57InZ5uu8gnIeuCs_5fUYGn6dOX_OFh1_QDYwR-PyYC2slQ30Qz_xRRX9KgYuI1OjjrURDLxKUufNeY_e9KOHmG1Bg5MxpX4vWxtmYMxLh_Um_KT21GY0nnaqBDwYT/s1600/26092011978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg55EsYPk_2FXKvGb57InZ5uu8gnIeuCs_5fUYGn6dOX_OFh1_QDYwR-PyYC2slQ30Qz_xRRX9KgYuI1OjjrURDLxKUufNeY_e9KOHmG1Bg5MxpX4vWxtmYMxLh_Um_KT21GY0nnaqBDwYT/s320/26092011978.jpg" width="313" /></a></div><br />
<div style="font-family: Arial,Helvetica,sans-serif;">St Ali has been called a coffee Mecca and is a must go for all those who truly like and appreciate their daily grind. Now, I love a good cup of coffee, but the truth is I'll easily drink a bad cup of coffee if that's all that's available. In other words I'm not an expert nor am I precious about my caffeine hits. On this day however, I was feeling a little sassy and thought I'd leave the nescafe at home, untouched, and headed to South Melbourne.</div><div style="font-family: Arial,Helvetica,sans-serif;">I was expecting a wait or at least a share table, but it turns out that just before lunchtime on Monday is the best time to go. We were quickly greeted, seated, given menus and coffee orders taken. Sweet. Approximately 45 seconds later the waiter returns to take our order. At this stage we hadn't even looked at the menus. We were told not to 'sweat it' and then proceeded to forget us. After about 20 minutes of endeavouring to make eye contact, I managed to get the attention of a cute little thing that was in a rush to avoid us. </div><br />
<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglrvZ-YnK6UC4uJNbzc0IDeMBMjxoFCp2FbOzma9vokWGT1q_gZLkAwia8lK2dNokLSGNR6bLW0VjypZSLIAKryDZtTRW_ZXuygEdXcKl3Ev8dtb-wvPpoHouYyDbPAI3VSGSsRT_EUxzm/s1600/26092011979.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglrvZ-YnK6UC4uJNbzc0IDeMBMjxoFCp2FbOzma9vokWGT1q_gZLkAwia8lK2dNokLSGNR6bLW0VjypZSLIAKryDZtTRW_ZXuygEdXcKl3Ev8dtb-wvPpoHouYyDbPAI3VSGSsRT_EUxzm/s320/26092011979.jpg" width="320" /></a></div><span class="phone tel" style="font-family: Arial,Helvetica,sans-serif;"> Coffee, it's what they are famous for. Here and now in London. Very well done in deed.</span><span class="adr"> </span><br />
<span class="adr"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAFDnHkeYr3qk6pcziGHzjKJi_zx2GajTuu-awxPfyX-HQzezAKDtcK-j39WdzGo3nm7LroKLUqZ5eICOl_Y28G8dYtwCsIG07EvTCsbw83mc_MTqMY2dInVVb8KbUOY2YLx7MHte5teLw/s1600/26092011980.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAFDnHkeYr3qk6pcziGHzjKJi_zx2GajTuu-awxPfyX-HQzezAKDtcK-j39WdzGo3nm7LroKLUqZ5eICOl_Y28G8dYtwCsIG07EvTCsbw83mc_MTqMY2dInVVb8KbUOY2YLx7MHte5teLw/s320/26092011980.jpg" width="320" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;">Ali Baa Baa Pizza $18.50</span><br />
<span class="adr"></span><br />
<span class="adr"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi776saC76hDuIoi2OGTk4fXAmxRsDH9xzqxPAcfjxZU9FxQe76gGnJ7DwPmTItoJ28Xwn3C18oW__W7mdI9Genv9X7KRM8lyeTmvz5ubTuiWlX3dE2pCXq75xKs7vrydjylxCzMK_Sq0US/s1600/26092011981.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi776saC76hDuIoi2OGTk4fXAmxRsDH9xzqxPAcfjxZU9FxQe76gGnJ7DwPmTItoJ28Xwn3C18oW__W7mdI9Genv9X7KRM8lyeTmvz5ubTuiWlX3dE2pCXq75xKs7vrydjylxCzMK_Sq0US/s320/26092011981.jpg" width="320" /></a></div><span class="adr"></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Dutch Oven $16.50</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYZMy9xGUUHNKsyZAZa_3S970f9Z2SRDNmgNvAR_evRAEebUioecsU_TbSUYj6ZWKNGPsfxUZYU-EpmmQV6Fe_JJ-1SJreJFZI7VjtICntcCCsuQJWVhj0v7k8pmtlNGwbX2a0qonOHv5/s1600/26092011982.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYZMy9xGUUHNKsyZAZa_3S970f9Z2SRDNmgNvAR_evRAEebUioecsU_TbSUYj6ZWKNGPsfxUZYU-EpmmQV6Fe_JJ-1SJreJFZI7VjtICntcCCsuQJWVhj0v7k8pmtlNGwbX2a0qonOHv5/s320/26092011982.jpg" width="320" /></a></div><span class="adr"><span style="font-family: Arial,Helvetica,sans-serif;">My Mexican Cousin $17</span><br />
</span><br />
<span class="adr"><br />
</span><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><span class="adr">I didn't get to do too much of my beloved people watching as our food arrived quickly. Maybe it was the universe's way of making it up to us for having to wait so long at the start. Whatever the reason, I was relieved and starving. The coffee was as expected, fantastic. Now it was time to check out the talent in the kitchen.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span class="adr">I've already admitted that I am not a Coffee expert, well I'm not a pizza expert either. I am pretty sure however that the Ali Baa Baa Pizza is not a pizza. And if walks like a duck and quacks like a duck, then it's not a pizza it's a piadina. Now that I have renamed their Ali Baa Baa Piadina for them I will go on to tell you that </span><span class="adr">it was really tasty and the yogurt dressing was tangy and a hit in my eyes. </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span class="adr">The Dutch Oven was a definite choice. 1- I like beans and 2- It's called the Dutch Oven, and fart jokes are always funny. Unfortunately the beans were a bit hard, so we didn't even finish it.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span class="adr">My Mexican Cousin was next up and it was OK. I think that I may have been expecting too much from this particular dish as I was overcome with Latina pride. I chose it because I felt that it was a nod to my Hispanic brothers and sisters, but also because I like corn and haloumi. So I figured the combination would be a winner. The fritters were nice, as were the eggs, but the haloumi was tasteless. Truth is it wasn't very mexicany at all, at least like nothing I tasted in Mexico anyway. Shame.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span class="com-container">I realise the focus of St Ali is the Coffee, with it's menu of blends and methods. But for those of us who are more food based and who would never utter the words 'Syphoned Honduras', it would be nice to have a food menu that had the same passion and pride for it's ingredients that the coffee menu does. It was varied however, so pick a region or a quirky name and see where the food takes you.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span class="com-container">Don't feel threatened by the obscenely hip staff or the stereo typical overuse of the milk crate design features, all are welcomed here at St Ali, unless you have a pram. In which case there is a possibility you may not fit through the door way, so keep wheeling. This is from personal experience when I attempted to lunch there a few months prior(damn 3 wheeler).<br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Ratings out of 10</span><br />
<span style="font-size: xx-small;">Food 4.5/10</span><br />
<span style="font-size: xx-small;">Service 4/10</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Atmosphere 7/10</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Value 6.5/10</span></div><br />
<b style="font-family: Arial,Helvetica,sans-serif;">St Ali 5.5/10</b><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Would I return? No</span><br />
<br />
<span class="adr"><br />
</span><br />
<br />
<a href="http://www.urbanspoon.com/r/71/761778/restaurant/Victoria/St-Ali-South-Melbourne"><img alt="St Ali on Urbanspoon" src="http://www.urbanspoon.com/b/logo/761778/minilogo.gif" style="border: medium none; height: 15px; width: 104px;" /></a>Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com0tag:blogger.com,1999:blog-8724134081696337650.post-70670442231222212592011-10-01T17:45:00.004+10:002011-10-04T20:25:16.253+11:00Richmond Hill Cafe & Larder<div style="font-family: Arial,Helvetica,sans-serif;"><span class="adr"><span class="street-address">50 Bridge Rd</span><br />
<span class="locality">Richmond</span>, 3121</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span class="phone tel">(03) 9421 2808</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6d4EriEM2H0xgiNKBz8SJNWEPF86z8TL8K3wY5d6U151dATEioPNGy4nMx_N4dzCAR5dAj39Xef0M7FHqbwqJBNxJyVD9hPD_ZGhgJArvrPyXPf1g02vSxAV1xMnwXJCQFZ5Yp-X3_nyJ/s1600/LEA110906.006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6d4EriEM2H0xgiNKBz8SJNWEPF86z8TL8K3wY5d6U151dATEioPNGy4nMx_N4dzCAR5dAj39Xef0M7FHqbwqJBNxJyVD9hPD_ZGhgJArvrPyXPf1g02vSxAV1xMnwXJCQFZ5Yp-X3_nyJ/s320/LEA110906.006.jpg" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">The iconic Richmond Hill Cafe & Larder which opened it's doors in 1997, has seen many changes throughout its 14 years in operation. Different owners and different chefs have walked these legendary floors. The one thing that has never altered however, has been the high quality of food and produce that RHCL has always adhered to serve you. 2011 has been one of these years of change.</div><div style="font-family: Arial,Helvetica,sans-serif;">At the start of 2011 the Cafe was seamlessly taken over by Lou Daoud, an old hand in the hospitality industry, and appointed as Head Chef was Franco Caruso. Who is this Franco Caruso? I hear you ask. Well, he is rather new in the Australian food scene as he has only been here for 3 years. However he has a backlog of experience in his native Scotland and throughout the UK. Working at Michelin Star restaurants and taking out many awards, including the prestigious Young Scottish Chef of the Year, and being recommended for 3 Rosettes in the last restaurant he headed. He left the UK after falling madly in love with a gorgeous and talented Melburnian(me), and is now setting his sights on doing the best he can here in Australia. So the UK's loss has indeed been Melbourne's gain. You're welcome.</div><span style="font-family: Arial,Helvetica,sans-serif;">Richmond Hill Cafe & Larder's ethos has always been to use the best possible seasonal produce, which is why season after season the menu changes, allowing the chefs to give you food that is at its freshest and at its peak. On the 1st Friday of every month, this foodie haven gives you the chance to 'Celebrate the Seasons'. Offering their customers a dinner menu that has been especially designed with that month in mind, in order to showcase what beautiful produce Australia has to offer. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuJhxGuH83ZqnGH5gDXuwCQLEknkfzfsxmDZNqfZt9ABZcSD08T-jlh84-JaQeBgsXGuLQmFRV1KLTTWIyMK3MPfGKtuswX5ILi5BCDKWxqy_rBuXdNCpfLwLeO3x_dpDxZYhfuA_w60KS/s1600/LEA110906.101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuJhxGuH83ZqnGH5gDXuwCQLEknkfzfsxmDZNqfZt9ABZcSD08T-jlh84-JaQeBgsXGuLQmFRV1KLTTWIyMK3MPfGKtuswX5ILi5BCDKWxqy_rBuXdNCpfLwLeO3x_dpDxZYhfuA_w60KS/s320/LEA110906.101.JPG" width="320" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;">Holy Goat fromage fraise mousse, wild watercress panna cotta, toasted oatcake crumble and smoked almonds.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZr7n8x-NiqqP4pdt3j5AdU0RjLgaXNzFxEVAmmyzGD5H7Yegk2Gh0JoFwiyK9x4Slro37BT6TODvuOMW8w39ABZ69nUbRL-XHPTQeFSwoKf91bodyW0yuIT_7Q1AUiB2yjcBiQvYUF1CZ/s1600/LEA110906.111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZr7n8x-NiqqP4pdt3j5AdU0RjLgaXNzFxEVAmmyzGD5H7Yegk2Gh0JoFwiyK9x4Slro37BT6TODvuOMW8w39ABZ69nUbRL-XHPTQeFSwoKf91bodyW0yuIT_7Q1AUiB2yjcBiQvYUF1CZ/s320/LEA110906.111.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;">Ocean trout ceviche with white and green asparagus, shaved fennel and blood orange</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIlbbnwyhLsKNYPt3QJwKd6muuTdDLBbSSwnQqenUg9kG64SU6h9DGj2q51WJCiKJgnUqSf4mqHrTdOxKwTvu9fshJmBC_wzOeh3ss-m21Q6_nkmkpapGs-_f73_I_bT6iJgue983q4dH/s1600/LEA110906.145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIlbbnwyhLsKNYPt3QJwKd6muuTdDLBbSSwnQqenUg9kG64SU6h9DGj2q51WJCiKJgnUqSf4mqHrTdOxKwTvu9fshJmBC_wzOeh3ss-m21Q6_nkmkpapGs-_f73_I_bT6iJgue983q4dH/s320/LEA110906.145.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;">New Seasons Rutherglen milk fed lamb loin with fresh peas, mint and salsa verde</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBqM8lr1zORWth3ezYoUTkJ6s1CnmlXDy7aQ_aMh03I-01frhMMU6gnlkPlJtTXL_7f5xeBRmXmSbNqhhxBLFvSs_TQZWDn9w9FTnunhBh_SBJJ80719j3uOeGAdM4P3lAGlmret7x8LEW/s1600/LEA110906.193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBqM8lr1zORWth3ezYoUTkJ6s1CnmlXDy7aQ_aMh03I-01frhMMU6gnlkPlJtTXL_7f5xeBRmXmSbNqhhxBLFvSs_TQZWDn9w9FTnunhBh_SBJJ80719j3uOeGAdM4P3lAGlmret7x8LEW/s320/LEA110906.193.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;">Selection of September Cheeses from the award winning Cheese Room</div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHlywt3koC0Awn-KwPukqVxpdUmNseSTUyhCCYz4Er1QWm_dV4n2-Vr_znBYbIcESk_U7wkqbg5BrGGlt8OL8AC5G-HB0P2nzbQEXyRwYZprQwUITVoT-9OMWZllZiwm2HJQJrDhJrNpF/s1600/LEA110906.242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHlywt3koC0Awn-KwPukqVxpdUmNseSTUyhCCYz4Er1QWm_dV4n2-Vr_znBYbIcESk_U7wkqbg5BrGGlt8OL8AC5G-HB0P2nzbQEXyRwYZprQwUITVoT-9OMWZllZiwm2HJQJrDhJrNpF/s320/LEA110906.242.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19WZOsrX-ZPhEgQh6hNypC73JOlP8cHpvcCF_arIFaeTIxUUgYjrn_9xCW2CJnMIdvVNK0LK9Cg2urD2Qe9I4WLOCgycuaDiD6yEJ6uGs-qX-0spRifXwfbsiB5tltyHBniXLDfwcNVP_/s1600/photo%252837%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19WZOsrX-ZPhEgQh6hNypC73JOlP8cHpvcCF_arIFaeTIxUUgYjrn_9xCW2CJnMIdvVNK0LK9Cg2urD2Qe9I4WLOCgycuaDiD6yEJ6uGs-qX-0spRifXwfbsiB5tltyHBniXLDfwcNVP_/s320/photo%252837%2529.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><span class="phone tel">Caramelised tart tatin with spiced sugar, szechuan pepper and lychee sorbet </span></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Oh dear me, what a meal.</span> <span style="font-family: Arial,Helvetica,sans-serif;">The Holy Goat fromage fraise mousse and wild watercress panna cotta was unlike anything I have ever tasted or could have expected. It was light and perfect starter to the rest of my meal. </span><br />
<div style="font-family: Arial,Helvetica,sans-serif;">Now, I am of Chilean decent, so I know my ceviche and I was really impressed by the Ocean trout. The white and green asparagus with the shaved fennel were a great addition and the blood orange was beautiful, definitely not what we have done back in the old country but I think the folks back home could learn something from this. <br />
<div style="font-family: Arial,Helvetica,sans-serif;">Delicious melt in your mouth New Seasons Rutherglen milk fed lamb cooked 2 ways was next, along with fresh peas, mint and salsa verde. It was a perfect match.</div><span style="font-family: Arial,Helvetica,sans-serif;">Needless to say one of the courses was a cheese platter, its is Richmond Hill after all, and going to RHCL and not sampling the cheese would be like going to David Jones and not giving yourself a cheeky spritz at the perfume counters. It's just the done thing.</span><span class="phone tel"><span style="font-family: Arial,Helvetica,sans-serif;"> Manchego and a washed rind were my choices.</span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span class="phone tel">Dessert? Yes please. Caramelised pineapple tart tatin, oh so good, and I never would have thought of putting szechuan pepper with lychee to make a brilliant sorbet. Clever. </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span class="phone tel">Dining at RHCL has a very different feel to their usual day time ambiance. The food is equally as amazing of course and there is still the familiar brown aprons and the comforting smell coming from the cheese room as you enter. However there isn't the hustle and bustle vibe that usually accompanies the day time visits.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span class="phone tel">If you've not eaten at RHCL then book yourselves in and see why even throughout the changes, they have still managed to maintain the reputation they have.</span></div><span class="phone tel"><span style="font-family: Arial,Helvetica,sans-serif;">The next 'Celebrate the Seasons' will be held on Friday the 7th of October, 4th of November and so on. Bookings are essential. Considering last months feast, I can only imagine what goodies the boys will have for us. I can't wait.</span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span><span class="phone tel"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><span class="adr"> </span><br />
<br />
<a href="http://www.urbanspoon.com/r/71/761614/restaurant/Victoria/Richmond-Hill-Cafe-and-Larder-Richmond"><img alt="Richmond Hill Café and Larder on Urbanspoon" src="http://www.urbanspoon.com/b/logo/761614/minilogo.gif" style="border: medium none; height: 15px; width: 104px;" /></a>Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com0tag:blogger.com,1999:blog-8724134081696337650.post-71802095481057047982011-09-29T10:16:00.001+10:002011-09-29T10:17:36.713+10:00Flourless Chocolate Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGL-ZecNDa2ddcbghqQ9kTR4r6YT8KIvWnRSB7L2n3Qlc1c8b0MuSKUAbruqHDQsojsgU6F76koDlH5hq9Xo7QpE_OTLpXm2qSlx-0lk8stHA77l_prWDdpN2gEolPMSHoV-blkLf8uP_k/s1600/P1000472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGL-ZecNDa2ddcbghqQ9kTR4r6YT8KIvWnRSB7L2n3Qlc1c8b0MuSKUAbruqHDQsojsgU6F76koDlH5hq9Xo7QpE_OTLpXm2qSlx-0lk8stHA77l_prWDdpN2gEolPMSHoV-blkLf8uP_k/s320/P1000472.JPG" width="320" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">I love a good chocolate cake and this recipes is one of my favorites. I have made this beautiful rich cake many times and it is always a hit, so it was the perfect choice for hubby's birthday cake as well. Especially considering that I have bragged about how good it is and had never made it for him. Sadly it didn't make it to the big even as it was so delicious we ate it the night before.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Ingredients</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">125 gm unsalted butter</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">185gm dark chocolate</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">5 large eggs (separated)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">pinch of salt</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">250 gm almond meal</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">230 gm castor sugar</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Preheat oven at 180 degrees</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Prep tin. A very important lesson that I learnt from hubby is to get your tin ready before starting the cake. Otherwise you can risk losing all the air that you have worked so hard to incorporate into the mix.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4orrxLlnEZYJUWRXu_f61SNRii7W5g4kAz9oUH_fOwaV21XSXCOsB4Pmsw_pmm70X1UeFkDyQW6kk7mKcGlbZYO_AM_r1Y4rour8BXAbJMQv_C3kORAt5X9N6kX8uNFV3LZgkVFMaXkMh/s1600/P1000437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4orrxLlnEZYJUWRXu_f61SNRii7W5g4kAz9oUH_fOwaV21XSXCOsB4Pmsw_pmm70X1UeFkDyQW6kk7mKcGlbZYO_AM_r1Y4rour8BXAbJMQv_C3kORAt5X9N6kX8uNFV3LZgkVFMaXkMh/s320/P1000437.JPG" width="320" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">In a medium heat proof dish place the chocolate and room temperature butter</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJybG7raAv8HSP7OqbpeEc2PvvqGJI-Oe8YOaWvAADkFD8ObtCBUlNkRb8PI159kLIE0PT5AUZi8HzsroeNQQ2BkeP6d9b4VLsx6UIxBMczaIcijMUmyhIs5pQgfplGU63pUvZ3APCTdSC/s1600/P1000439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJybG7raAv8HSP7OqbpeEc2PvvqGJI-Oe8YOaWvAADkFD8ObtCBUlNkRb8PI159kLIE0PT5AUZi8HzsroeNQQ2BkeP6d9b4VLsx6UIxBMczaIcijMUmyhIs5pQgfplGU63pUvZ3APCTdSC/s320/P1000439.JPG" width="320" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Over simmering water stir butter and chocolate till melted. set aside to cool.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4nY0taXYCwT9ObI36k0nlsZoJJiXDj0IAxGda2kIAtjw4G1Z1NLUGc34HqitapBPEkUn3Qm2ECGzqlKhCX4M4WV6yyC9VnwACoNgpoWvxEyPaCWW-u5zwBus2WsJyHUZP93Ml7ZJdVdc/s1600/P1000441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4nY0taXYCwT9ObI36k0nlsZoJJiXDj0IAxGda2kIAtjw4G1Z1NLUGc34HqitapBPEkUn3Qm2ECGzqlKhCX4M4WV6yyC9VnwACoNgpoWvxEyPaCWW-u5zwBus2WsJyHUZP93Ml7ZJdVdc/s320/P1000441.JPG" width="320" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Place egg whites with salt and 1/3 of sugar in a large bowl</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM6j4J1glTPr2YGlY3RI1fPjB5TjwOi8x3QhoNwAb-nJgc29F1rcNA5Huj6Y4tSk-1cR6wgskf-CDJiKuEoycLu1vIV2nR54vHnq0O25Ge1qJN3z20ZDMZBT3kGEesShV_pnc2ZS-2vMnN/s1600/P1000442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM6j4J1glTPr2YGlY3RI1fPjB5TjwOi8x3QhoNwAb-nJgc29F1rcNA5Huj6Y4tSk-1cR6wgskf-CDJiKuEoycLu1vIV2nR54vHnq0O25Ge1qJN3z20ZDMZBT3kGEesShV_pnc2ZS-2vMnN/s320/P1000442.JPG" width="320" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Beat egg whites with salt and 1/3 of sugar until soft peaks form.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsj4D-k5SLnoOyhYTQuj7kA5BwhrRZRlp2Fadt8CWFyyrzKdNx0OiLb_R6Fehn1LjeHbgO0lQfqpjYEEEjeY4HP_W2ya3m-yvyxAHDBWESKUXMxZpPK37WeEd9wl1zJzEPYZNjJ19hlI1c/s1600/P1000446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsj4D-k5SLnoOyhYTQuj7kA5BwhrRZRlp2Fadt8CWFyyrzKdNx0OiLb_R6Fehn1LjeHbgO0lQfqpjYEEEjeY4HP_W2ya3m-yvyxAHDBWESKUXMxZpPK37WeEd9wl1zJzEPYZNjJ19hlI1c/s320/P1000446.JPG" width="320" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Beat egg yolks with remaining sugar till creamy.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh685FsVvN_6JFCy8weX0gviTM7xANUQqKF4ufY8H6gBM8s9TyFX7NX1upd2bEiEl4OfiS-f3ic0MkjXsr3sGiuV_Ai1L3JCG9SDpNckBmND9O2ZV8RMCfJJhqx3Nk-TWTwFbc4wgtS6i_s/s1600/P1000450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh685FsVvN_6JFCy8weX0gviTM7xANUQqKF4ufY8H6gBM8s9TyFX7NX1upd2bEiEl4OfiS-f3ic0MkjXsr3sGiuV_Ai1L3JCG9SDpNckBmND9O2ZV8RMCfJJhqx3Nk-TWTwFbc4wgtS6i_s/s320/P1000450.JPG" width="320" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Fold yolks into chocolate and butter mixture, then add the almond meal.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh69AaO0fYIbCoL7lJkwioo5hlzz9FjwsK209It6ffZ2OsmchjFIAFaHZIuZaLhPx8nstmZNaOnDFFYG5lPfbEqALl0WYuOIqxZyK9lnhsn_CMsVtNHM73llxpQ6TmnlpxWBQ4zZWBaJBeq/s1600/P1000451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh69AaO0fYIbCoL7lJkwioo5hlzz9FjwsK209It6ffZ2OsmchjFIAFaHZIuZaLhPx8nstmZNaOnDFFYG5lPfbEqALl0WYuOIqxZyK9lnhsn_CMsVtNHM73llxpQ6TmnlpxWBQ4zZWBaJBeq/s320/P1000451.JPG" width="320" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Fold the egg whites in.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Pour mixture into pan and bake for 45-55 minutes or until the cake is firm in the middle.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOK6ve57S1g7qOqfrK-1SKaHyyG8ugHzITJ9OygTFGHsTGQ6NlG6rWrdgAJWJod81-VIsYUcUFQrgUAzqRXIYe01G6juB8HJDJwMwUf_7jTqfeD0FWHdIX_NAUZXTbouW9OiiyKQ5HC2LE/s1600/P1000459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOK6ve57S1g7qOqfrK-1SKaHyyG8ugHzITJ9OygTFGHsTGQ6NlG6rWrdgAJWJod81-VIsYUcUFQrgUAzqRXIYe01G6juB8HJDJwMwUf_7jTqfeD0FWHdIX_NAUZXTbouW9OiiyKQ5HC2LE/s320/P1000459.JPG" width="320" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Cool on a wire rack.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJDomORTmvv34_oWRVvRIiXPS7LQKCIYe8Utt5DcOtdfadpWL0g34yFrwSqBBxwPO8L0vnDHZDM420qffekT70EJTwTLz_zqq2BI9KiJLv-AZd6DT_r8BUztlYCjZVqX6T20vFbHvegp4/s1600/P1000463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJDomORTmvv34_oWRVvRIiXPS7LQKCIYe8Utt5DcOtdfadpWL0g34yFrwSqBBxwPO8L0vnDHZDM420qffekT70EJTwTLz_zqq2BI9KiJLv-AZd6DT_r8BUztlYCjZVqX6T20vFbHvegp4/s320/P1000463.JPG" width="320" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">If you want to jazz it up, or are a huge chocoholic like all 3 people in my house(myself included), Melt about 100gms of good quality chocolate using the simmer method and pour over cooled caked. I take no responsibility for any diabetes that may ensue. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDya9vF9MpR7QAFW2-TwzlVhTp0QPzpkIHL98rh3hUrkTe6BczrvUthhCkdEk_65ZPDsArN8V-GVcJJRT4Qsfy7Sl3GUTDvszE4zOcQdXnLZVanZbznsBadZoxufVAR_9Zk3_MTduf506I/s1600/P1000469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDya9vF9MpR7QAFW2-TwzlVhTp0QPzpkIHL98rh3hUrkTe6BczrvUthhCkdEk_65ZPDsArN8V-GVcJJRT4Qsfy7Sl3GUTDvszE4zOcQdXnLZVanZbznsBadZoxufVAR_9Zk3_MTduf506I/s320/P1000469.JPG" width="320" /></a></div>Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com0tag:blogger.com,1999:blog-8724134081696337650.post-30882050965658458142011-09-08T15:16:00.005+10:002011-09-10T09:23:51.938+10:00Spring<span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="font-size: small;">On the 1st of September, Spring commenced here in Australia. Oh the glory of being able to leave the house without a coat. The sun is shining and even though there is still a chill in the air, Melburnians are smiling and embracing the start of the beautiful warmth. In fact I even saw a young hipster reject our traditional black and was already donning floral prints. Although she may have been a tourist.<br />
</span></span><br />
<br />
<b><span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="font-size: small;">Fruit</span></span></b><br />
<span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="font-size: small;">Apple-Lady Williams Banana Berries Cumquats </span></span><br />
<br />
<span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="font-size: small;">Grapefruit Lemons Limes Melons </span></span><br />
<br />
<span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="font-size: small;">Oranges Strawberries</span></span><br />
<span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="font-size: small;"><br />
</span></span><br />
<b><span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="font-size: small;">Vegetables</span></span></b><br />
<span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="font-size: small;">Artichokes Asian Greens Asparagus Avocados </span></span><br />
<br />
<span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="font-size: small;">Beans Bean shoots Beetroots Broad beans </span></span><br />
<br />
<span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="font-size: small;">Broccoli Brussels Sprouts Cabbage Capsicum </span></span><br />
<br />
<span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="font-size: small;">Carrots Cauliflower Chillies Cucumber <br />
</span></span><br />
<br />
<span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="font-size: small;">Fennel Lettuce Mushrooms Parsnips </span></span><br />
<br />
<span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="font-size: small;">Peas Silver beet Spinach Spring Onion </span></span><br />
<br />
<span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="font-size: small;">Zucchini<br />
</span></span><br />
<br />
<span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="font-size: small;"></span></span>Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com0tag:blogger.com,1999:blog-8724134081696337650.post-80095401058281238502011-08-28T20:58:00.002+10:002011-09-24T19:09:55.642+10:00MoVida Aqui<div style="font-family: Arial,Helvetica,sans-serif;"><span class="adr"><span class="street-address">500 Bourke St Level 1</span><br />
<span class="locality">Melbourne</span>, 3000</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span class="phone tel">(03) 9663 3038</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Mon-Fri, noon-late; Sat, 6pm-late</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Siempre me a encantado la comida Española, y no es ningún secreto qué logro vivir en Barcelona....</div><div style="font-family: Arial,Helvetica,sans-serif;">Oh, I'm sorry you don't understand Spanish? It is the second most spoken language in the world you know? It's OK, just wanted to get you in the mood for all the Spanish goodness that was experienced on my first trip to MoVida Aqui. As I had already so eloquently stated in flawless Spanish, I have always loved Spanish food, and it is no secret that I have longed to live in Barcelona. I have grown tired of dropping hints and have even stated out right to my husband that I want to live there, but he loves it here in Australia and so this is where we shall remain(for now). Personally I think it's a waste of an EU passport. </div><div style="font-family: Arial,Helvetica,sans-serif;">I was 20 the first time I went to Spain, I spent 2 weeks there with my sister-in-law in her uncle's Villa-ooh la la. I fell in love instantly with the place, the spirit, the sites, the sounds and the food. Oh the glorious food.</div><div style="font-family: Arial,Helvetica,sans-serif;">Frank Camorra successfully brought a little bit of <span class="st">Olé</span> to Melbourne when he opened his popular eatery many moons ago. His humble West Melbourne restaurant has grown into quite an empire, which is great for me because even if I cant live in Spain, Frank Camorra has made sure that I get my fill of the food that always brings a smile to my face.</div><br />
<div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7P3iA2F86Rz3JtmkdqYuYPhwi275udd6SMjIMhe-xvj1pZmwDUPC2kh-GSM7ZtoqYMA0sH6medsodXrTo5H58SGsBWBhIY030DIZNkdsJPxkESGttiepkzdD90d1Y6AyUW0JAzYwEL-P/s1600/olives.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="121" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7P3iA2F86Rz3JtmkdqYuYPhwi275udd6SMjIMhe-xvj1pZmwDUPC2kh-GSM7ZtoqYMA0sH6medsodXrTo5H58SGsBWBhIY030DIZNkdsJPxkESGttiepkzdD90d1Y6AyUW0JAzYwEL-P/s200/olives.jpg" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwNxAe7iJIVCTdltusXqbk5RkcDfWplvP_kXLYGLYN2pOY8hm3RhXaPCkusPszQE9XlSdYLxFsn8VQCWb9_hao5di2JFMyMCWmkhUVz_TXObb4Ym0SfRhhqWSI-4Duxwi1zf0-xG412re/s1600/tapas.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwNxAe7iJIVCTdltusXqbk5RkcDfWplvP_kXLYGLYN2pOY8hm3RhXaPCkusPszQE9XlSdYLxFsn8VQCWb9_hao5di2JFMyMCWmkhUVz_TXObb4Ym0SfRhhqWSI-4Duxwi1zf0-xG412re/s1600/tapas.jpg" /></a><br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Arial,Helvetica,sans-serif;">Aceitunas $6</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Anchoa. Hand-filleted Cantabrian artisan anchovy on crouton with smoked tomato sorbet $4.50(each)</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8b9YWqV10bcXBJhuOCR8fJgqGg4k4UozrRoOoEIKEkaXz3459dtnKqxWtaRwXHsEFmYnV78rTNHvMjpWGC5NouXHNbZElEmmCljVM1kFVbGbZ5T104hApbxA_PQBQVCd0S4zuon-bFdg8/s1600/P1010338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8b9YWqV10bcXBJhuOCR8fJgqGg4k4UozrRoOoEIKEkaXz3459dtnKqxWtaRwXHsEFmYnV78rTNHvMjpWGC5NouXHNbZElEmmCljVM1kFVbGbZ5T104hApbxA_PQBQVCd0S4zuon-bFdg8/s320/P1010338.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;">Bomba. Catalan potato bomb filled with chorizo $4.50(each)</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckwkUD5lLZ3fUyxZmU-knrH5Bhyphenhyphen_-j958LE_AleMWtt6-CgAOZVCE_92RHLBbndixo4VP1U5S4eOh0vJpRoCZzgrYFI4us5JxUoFefkqRK3cWq67X87IXGhIFhmmu5Kkx1gNve-w_N5Qp/s1600/P1010341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckwkUD5lLZ3fUyxZmU-knrH5Bhyphenhyphen_-j958LE_AleMWtt6-CgAOZVCE_92RHLBbndixo4VP1U5S4eOh0vJpRoCZzgrYFI4us5JxUoFefkqRK3cWq67X87IXGhIFhmmu5Kkx1gNve-w_N5Qp/s320/P1010341.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;">Gamba con sobrasada. Smoked prawn with sobrasada cigarillo $8.50(each)</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLW3Bo8ipTgES5TKAqo7_dgk9Wv73gl_TGHVixVzP5ANxS4cM27Cc2SAD9i-4Ekm92VDaDKbYAG-Kos1IEPDPHQePCh6UMfYbu2r4q5w6jol0MGpbPMZqYX6JGnLuFBzbD3fAarAFEU3L-/s1600/P1010343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLW3Bo8ipTgES5TKAqo7_dgk9Wv73gl_TGHVixVzP5ANxS4cM27Cc2SAD9i-4Ekm92VDaDKbYAG-Kos1IEPDPHQePCh6UMfYbu2r4q5w6jol0MGpbPMZqYX6JGnLuFBzbD3fAarAFEU3L-/s320/P1010343.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;">Alcachofas. Artichokes fried in semolina with Manchego custard and fried almonds $17.50</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9kxXGYIQoMgiZpzvigawOXC4YgRsEupsjRDRMPTzWsXzYnqVLin4zNOIUpgJs0TANgal2HzxhZxws1C67LvlmXBvMfvxwjLqm51pDePoBO9NpUOZO-g0E7BdCrbhqZ4260dCdF10CaUH/s1600/P1010345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9kxXGYIQoMgiZpzvigawOXC4YgRsEupsjRDRMPTzWsXzYnqVLin4zNOIUpgJs0TANgal2HzxhZxws1C67LvlmXBvMfvxwjLqm51pDePoBO9NpUOZO-g0E7BdCrbhqZ4260dCdF10CaUH/s320/P1010345.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;">Pulpo a la gallega. Octopus cooked in the Galician manner with kipfler potatoes and paprika $23.50</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3hz_Ga0CTbQFHI8-3ytHOHADAytsujWk7rUVs28_slRyCISi74YCq7YfCBE9ujvs0QKQI1eLvRJrf9KtKfAZ3ypspaRuXPBV0eSi-nSvJUg6V1d_SLdt4vO33eD2E15s8hQ9AUUQWez_/s1600/P1010346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3hz_Ga0CTbQFHI8-3ytHOHADAytsujWk7rUVs28_slRyCISi74YCq7YfCBE9ujvs0QKQI1eLvRJrf9KtKfAZ3ypspaRuXPBV0eSi-nSvJUg6V1d_SLdt4vO33eD2E15s8hQ9AUUQWez_/s320/P1010346.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><span class="phone tel">Butifarra. House-made Catalan pork pepper sausage with chickpeas and house-made morcilla $19.50</span></div><span class="phone tel"> </span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQixaH5XEZ4p3OcwJJPsxOgUqe9K_Y4tHhiRFs0YORHKUiwb_e2GDPPcrrnxuTQgJVztyEffWVPjbSZlg2zfukwgLFeP9XRwqWVdU7VgEgNHcts79YnX4aOSJzkJh4jvakW1ZqiXhcj8rI/s1600/P1010348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQixaH5XEZ4p3OcwJJPsxOgUqe9K_Y4tHhiRFs0YORHKUiwb_e2GDPPcrrnxuTQgJVztyEffWVPjbSZlg2zfukwgLFeP9XRwqWVdU7VgEgNHcts79YnX4aOSJzkJh4jvakW1ZqiXhcj8rI/s320/P1010348.JPG" width="320" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;">Gambas a la sidra. Prawns cooked in terracotta with garlic and cider $22.50</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeFPBbLxGYcC5MRZZtNwS4Kve9IqvZ8ztEQ4J21o_dZawpg5DP_BTy-xO3C3jACp65oS3bdwBKA1M8go7dq7mZMNnQ3_cAavcMy2Xf_QnCkUUeoVJDfubH1JlSicFwpD0l07iYWS6rrAwo/s1600/P1010349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeFPBbLxGYcC5MRZZtNwS4Kve9IqvZ8ztEQ4J21o_dZawpg5DP_BTy-xO3C3jACp65oS3bdwBKA1M8go7dq7mZMNnQ3_cAavcMy2Xf_QnCkUUeoVJDfubH1JlSicFwpD0l07iYWS6rrAwo/s320/P1010349.JPG" width="320" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;">Sardina. Imported artisan 'Cuca' sardine with tomato on toast $4.50(each)</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghOFQtAlmxoO4npq6JyOUWCLiKIhWv2b1e4GwcxB46IFWsF2Wgclf2lgSEG8Nas-21AZMZyauhR588DNS_yqohPSoqZQFtd3YKUN4tKyEMwcE2qLvtiDb8PKsTIbkar59nS2FFAZjRvVUA/s1600/P1010351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghOFQtAlmxoO4npq6JyOUWCLiKIhWv2b1e4GwcxB46IFWsF2Wgclf2lgSEG8Nas-21AZMZyauhR588DNS_yqohPSoqZQFtd3YKUN4tKyEMwcE2qLvtiDb8PKsTIbkar59nS2FFAZjRvVUA/s320/P1010351.JPG" width="320" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;">Escalivadas. Charcoal baby leeks and eggplant served with white anchovy and caper leaves $16.50</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9u1Pjw8c5fJkGfWaAqR_eIloQnbnJF-4j3NVE8totIYs5nmx_DsNS08UPg8Br9Va17aOjjfsXFr386M8OLggGdxFCOn9w-R-LJwbCv5QNEMDhuY4UVaP2fIqZALHZy9aWmtWPUc-CjmFz/s1600/P1010352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9u1Pjw8c5fJkGfWaAqR_eIloQnbnJF-4j3NVE8totIYs5nmx_DsNS08UPg8Br9Va17aOjjfsXFr386M8OLggGdxFCOn9w-R-LJwbCv5QNEMDhuY4UVaP2fIqZALHZy9aWmtWPUc-CjmFz/s320/P1010352.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;">Embutidos. Cured pork loin, truffle salami, house made chicken liver morcilla and piparras $28.50</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Af0R7WR7hYcKRoxXoHSNUDBUQszcmbJMCve3KmR9dwIkAenoydcfFkcFFGzS9rgvRwKSAf6VPRME01fAarj7JH8kq1KTuhCh0Zd9C4-UfVWuStwRR8GTA5XDItiDcJ-imzELrUAvRG_p/s1600/P1010353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Af0R7WR7hYcKRoxXoHSNUDBUQszcmbJMCve3KmR9dwIkAenoydcfFkcFFGzS9rgvRwKSAf6VPRME01fAarj7JH8kq1KTuhCh0Zd9C4-UfVWuStwRR8GTA5XDItiDcJ-imzELrUAvRG_p/s320/P1010353.JPG" width="320" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;">Patatas bravas. Triple cooked potatoes served with spicy brava sauce $16.50</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknAcfVgurYRx51dTdJS4SvRLMKGG531VEHeC-sWP03e-A4SNLRAAXknF8cgGvtfIoayoaEGIZg5cupktwE70rdu5aKDQKWmxwMuQMUkeP7j4AiMBL7T2whXKEtE2rIg9WWlCAdk-JiG0i/s1600/P1010355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknAcfVgurYRx51dTdJS4SvRLMKGG531VEHeC-sWP03e-A4SNLRAAXknF8cgGvtfIoayoaEGIZg5cupktwE70rdu5aKDQKWmxwMuQMUkeP7j4AiMBL7T2whXKEtE2rIg9WWlCAdk-JiG0i/s320/P1010355.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;">Postre para compartir. Share plate of flan, churros, sopa inglesa, mandarin sorbet and citrus salad $30</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWPbL3YBgSUTomG4H12ryc95mx2r04BJBNB8IULC1S9ak7sBY1sKRwU2LG9Oo76_dL4_4viJWZM2amBas07baBjLh0X4u7uChOi7rr5WWy5Alp7FGk44PWszNByjOpdiHQDFtfzJ_wIhT9/s1600/P1010357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWPbL3YBgSUTomG4H12ryc95mx2r04BJBNB8IULC1S9ak7sBY1sKRwU2LG9Oo76_dL4_4viJWZM2amBas07baBjLh0X4u7uChOi7rr5WWy5Alp7FGk44PWszNByjOpdiHQDFtfzJ_wIhT9/s320/P1010357.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;">'82 Toro Albala Don PX Gran Reserva $16</div><br />
<div style="font-family: Arial,Helvetica,sans-serif;">Stop! We had to scream at my husband, as he just would have kept on ordering. There was so much food, although in my defence there was 4 of us. We started off with the compulsory olives and then anchovy on croutons with tomato sorbet. This particular dish is legendary. We have had it at the other Movidas and have alway enjoyed them. In fact we had to order 2 rounds as I had forgotten to take a photo the first time. No complaints from me as that smoked tomato sorbet is amazing stuff.</div><div style="font-family: Arial,Helvetica,sans-serif;">Potato bombs and prawns with sobrasada cigarillos were next up. The bombs were indeed 'Da Bomb', crunchy on the outside with a squishy potato centre and then you get the chorizo hit. For those unaware of what sobrasada is(don't be ashamed, I had to google it too), it is a sausage that it is specific to the Balearic Islands off the coast of Spain, in the Mediterranean sea. But no matter where it's from, it is tasty stuff. </div><div style="font-family: Arial,Helvetica,sans-serif;">Then it was artichokes and the octopus. I adore artichokes, even when i was little so i really enjoyed this dish especially with the addition of the manchego custard, seriously yum. The octopus was perfectly cooked and beautifully presented, but there were too many potatoes to get through.</div><div style="font-family: Arial,Helvetica,sans-serif;">Time for more sausage and prawns. Butifarra is another sausage you may not have heard of, it was peppery and fantastic with the chickpeas and morcilla-which apparently is made in house. Prawns and cider are 2 of my favorite things so how can you go wrong with this combo? Only problem was that was 4 of us and 3 of them.</div><div style="font-family: Arial,Helvetica,sans-serif;">Char grilled baby leeks were flavoursome and a great choice. I'm not a big sardine fan so my husband Franco was responsible for these guys, they were nice so I'm glad he chose them but realistically I won't order them again as they were my least favorite of the dishes on the night.</div><div style="font-family: Arial,Helvetica,sans-serif;">Embutidos and patatas bravas, brilliant end to our savoury selection. Now, embutido is the Spanish word for something that is stuffed or encased in something else and in Spain, sausages in general can be referred to as 'embutidos'(thank you wikipedia). Trivia aside, it was a great selection of meats and some lovely morcilla. As far as the patatas bravas, I mean what can you say? It's little cubes of fried potato with a magical spicy sauce, so good. They really are the ultimate drinking food.</div><div style="font-family: Arial,Helvetica,sans-serif;">I honestly thought I couldn't fit anymore in, but I was able to impress and disgust myself by partaking in dessert and some sticky and sweet '82 Toro Albala. It was a shared affair, so all of us got to indulge in each little treat, I adore churros and the sorbet was great, the trifle was indulgent but there was a definate fight for the last of the flan, and I normally don't even like flan. A fabulous way to enjoy dessert. When you really don't know what you want, have it all.</div><span style="font-family: Arial,Helvetica,sans-serif;">It was a great night here at at Movida Aqui, apart from the lovely company and brilliant food, the service was fantastic. Our waitress was friendly, knowledgeable and incredibly professional. I had read quite a few reviews stating that the service left alot to be desired. Obviously some changes have been made because we had absolutely no problems, infact it was a pleasure. She explained the menu, the specials and talked us through the wine list which has a decent selection of Spanish and some Spanish styled Australian wines.</span><br />
<div style="font-family: Arial,Helvetica,sans-serif;">I was surprised by how big this restaurant is, I had become accustomed to the small and cosy set up of the other Movidas, but it still felt intimate. There is a beautiful big kitchen which apparently even has a separate area specifically for rice dishes. Truth is I didn't notice as I was too busy chowing down on the feast before me. I will definitely be indulging in some paella on my next visit which I hope is soon as Melbourne is finally starting to warm up, and they have a fantastic terrace that deserves to be experienced. </div><div style="font-family: Arial,Helvetica,sans-serif;">You won't need to get your passport renewed to experience a little bit of Spain, but it doesn't hurt to brush up on the language as the menu(much to my parents amusement) is in Spanish with English description, but it doesn't really matter, because at Movida you don't need to be a native Spanish speaker to feel like a Spaniard-even if only for a couple of hours.</div><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Ratings out of 10</span><br />
<span style="font-size: xx-small;">Food 8/10</span><br />
<span style="font-size: xx-small;">Service 7/10</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Atmosphere 8/10</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Value 6.5/10</span></div><br />
<b style="font-family: Arial,Helvetica,sans-serif;">Movida Aqui 7.35/10</b><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Would I return?Yes</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span><br />
<br />
<a href="http://www.urbanspoon.com/r/71/1490007/restaurant/Victoria/CBD/MoVida-Aqui-and-Terraza-Melbourne"><img alt="MoVida Aqui and Terraza on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1490007/minilogo.gif" style="border:none;width:104px;height:15px" /></a>Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com0tag:blogger.com,1999:blog-8724134081696337650.post-10810378967725497802011-08-03T17:37:00.002+10:002011-08-04T17:50:13.553+10:00Gogi Korean BBQ<div style="font-family: Arial,Helvetica,sans-serif;"><span class="adr"><span class="street-address">146-148 Little Bourke Street</span><br />
<span class="locality">Melbourne</span> 3000</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span class="phone tel" style="font-family: Arial,Helvetica,sans-serif;">03 9663 7912</span><span class="adr" style="font-family: Arial,Helvetica,sans-serif;"> </span><span class="com-container"> </span><br />
<br />
<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span class="st">Mon – Sun </span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span class="st">Lunch 12.00 noon – 3.00pm. </span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span class="st">Dinner 5.00pm till Late</span></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJudw8C5TDK92QZvRpZkp4lzQanuhT4TZWM3qX7PTj_q568Yszh2w5peEguNckK3gd06f3FEPFPuRd56A8IWwX07_Ox3O5bSK1NLfG1Z68QgYAHQfl987RNM9vveNlLQfMWiN6o9uM8vF/s1600/P1010324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJudw8C5TDK92QZvRpZkp4lzQanuhT4TZWM3qX7PTj_q568Yszh2w5peEguNckK3gd06f3FEPFPuRd56A8IWwX07_Ox3O5bSK1NLfG1Z68QgYAHQfl987RNM9vveNlLQfMWiN6o9uM8vF/s320/P1010324.JPG" width="240" /></a></div><br />
<div style="font-family: Arial,Helvetica,sans-serif;">I could smell the eau de BBQ meats a block before we even walked into Gogi. I was entranced by the tables of happy carnivores and what seemed to be an almost ethereal glowing mist, but then I realised it was burning meat and couldn't figure out how the hell the smoke alarms weren't blaring. Welcome to the delicious world of Korean BBQ. <br />
To say that I was full after my meal here at Gogi would be an understatement. A more apt description would be bursting. It has been a long long time since I experienced what is commonly known as a 'food coma', but this is in fact how I felt. And why? Because I couldn't stop eating.<span style="font-family: Arial,Helvetica,sans-serif;"> For $38.50 you are privileged to the </span><span class="com-container"><span style="font-family: Arial,Helvetica,sans-serif;">BBQ/Shabu Shabu buffet</span>, <span style="font-family: Arial,Helvetica,sans-serif;">which</span> </span><span style="font-family: Arial,Helvetica,sans-serif;">allows you access to all areas of their all you can eat buffet. It is not crappy coleslaw and foul horrid flavourless fried rice, but fresh meats including octopus, big prawns, chicken, lamb even a bit of tongue action. Obviously there was vegies, salads and rice available but as if I would waste valuable meat space. In fact when my friend invited me it was with the words 'you haven't gone vego have you?'. </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2lUz0IONaF9DVoxuNBJlr8vjCkdd7OSWr3GUqkz6EsYpSRudnvMJywOfryxYWirY6G37bwz2eVq-vzxq7bMYh38FxxzlO1DKUh1OZbRH4pb9UTGOA5OO6rSJMwTH3czTm8VpsGmehLEcY/s1600/P1010318.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2lUz0IONaF9DVoxuNBJlr8vjCkdd7OSWr3GUqkz6EsYpSRudnvMJywOfryxYWirY6G37bwz2eVq-vzxq7bMYh38FxxzlO1DKUh1OZbRH4pb9UTGOA5OO6rSJMwTH3czTm8VpsGmehLEcY/s320/P1010318.JPG" width="320" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">There is also a fantastic range of sauces including but not limited to soy, chilli and a delicious bean paste that I just couldn't get enough of. Then there was the tasty kimchi. For those of you out there that don't know what kimchi is, it is a traditional fermented Korean dish made of vegetables with varied seasonings. It sounds odd and almost wrong, but trust me, it is so, so right. In all, there were over 30 choices of cook your own goodies, and each time we went back for more, each tray had been topped up with fresh ingredients. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQEZHI6hNvoqo4C7jJYNNBOJqCE_F9PoZ638QZcVwhugxLHRYKmOWbMQEder4O8NHXo0n26FURbG2vTbsFP2rPi0Q9kbrh-7bPM2gC_P6X_IqpYKzZusYmG7-hWQxYr_vIX2PP0Xj9ZhST/s1600/P1010320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQEZHI6hNvoqo4C7jJYNNBOJqCE_F9PoZ638QZcVwhugxLHRYKmOWbMQEder4O8NHXo0n26FURbG2vTbsFP2rPi0Q9kbrh-7bPM2gC_P6X_IqpYKzZusYmG7-hWQxYr_vIX2PP0Xj9ZhST/s320/P1010320.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">The service here at Gogi was fine. It won't win any awards, but you can't really expect too much from an all you can eat joint. None the less, the staff was friendly, we got all the drinks we had ordered, our used plates were cleared and approximately every 10 minutes the grill of our BBQ was replaced with a shiny clean one.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRyr28YL0F_-6Nxxq2xwjddQSGmwFh8BaWPqhcBNypyzlaf3JpoVHSybBOu8tjGjPpC9BV_eMtJfITaSavgO5Kk4lj4VMoBdA1DK1Cc1F8RAF0OzxAA5xK6mxksayFjAWC5D-ZKgrBIEV/s1600/P1010319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRyr28YL0F_-6Nxxq2xwjddQSGmwFh8BaWPqhcBNypyzlaf3JpoVHSybBOu8tjGjPpC9BV_eMtJfITaSavgO5Kk4lj4VMoBdA1DK1Cc1F8RAF0OzxAA5xK6mxksayFjAWC5D-ZKgrBIEV/s320/P1010319.JPG" width="320" /></a></div><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><span class="com-container">The food was fresh, the choices of meats and vegies were varied and plentiful and the beers cheap at $5.50. Gogi will definitely be on my list of places to revisit, after all it was fun picking things and thinking you've chosen way too much, but deep down knowing you'll be back for more. However don't think you can go crazy and pile up a whole amount that you will never finish, because as the sign on the wall states "Any food left on the plate will incur a $5 penalty". Brilliant.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span class="com-container"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span class="com-container"></span><span style="font-size: xx-small;">Ratings out of 10</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Food 6/10</span><br />
<span style="font-size: xx-small;">Service 5/10</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Atmosphere 6/10</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">Value 8/10</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Gogi Korean BBQ 6.25/10</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Would I return? Yes<br />
<br />
<a href="http://www.urbanspoon.com/r/71/1518352/restaurant/CBD/GoGi-Melbourne"><img alt="GoGi on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1518352/minilogo.gif" style="border:none;width:104px;height:15px" /></a> </div>Karenhttp://www.blogger.com/profile/07277903707463580207noreply@blogger.com0