tag:blogger.com,1999:blog-57571083123095487962024-03-01T16:39:44.259+11:00Couture FoodieCouture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.comBlogger123125tag:blogger.com,1999:blog-5757108312309548796.post-12024235018854858582018-04-17T16:35:00.000+10:002018-04-17T16:35:20.231+10:00Follow us on Instagram! @couturefoodie<div style="text-align: center;">
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Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com1tag:blogger.com,1999:blog-5757108312309548796.post-73133816602290301212018-01-13T23:39:00.000+11:002018-01-15T14:53:00.426+11:00Red Bayberries 杨梅 Are Now Available in Australia!<div class="separator" style="clear: both; text-align: center;">
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We were first told about the availability of these beautiful fruits by a couple of readers. Completely astonished, we were told not only are they available right here in Australia fresh, they were not imported but are homegrown by YV Fresh.<br />
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They are also known as Wayberries, Arbutus, Yamamomo and Yang Mei.<br />
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The history of Red Bayberries in Australia is a long one, as University of Queensland scientists have been involved in assisting growers with commercial crops for the local and export market. These fruits have not been cultivated outside of Asia commercially. For the past 18 years, industry backers have worked closely with growers, scientists and researchers to determine growth conditions and production values as a result of that.<br />
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Curious, we contacted YV Fresh, the contracted representative for the growers of Red Bayberries in Australia. They put us in touch with Mannix, the pioneer distributor of these rare fruits locally.<br />
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Meeting Mannix was a revelation and a complete education. We met at Burwood Teppanyaki, where we were presented very generously with different varietals of the Red Bayberries. As these fruits are extremely perishable, they have very short seasons and a short timeframe to sell and purchase.<br />
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We were very impressed with Mannix’s passion for the fruit, and a perfect choice to promote this very interesting species during his second season of distributing them.<br />
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The varietals we tried were different in taste, aroma and sizes. Mannix deliberately did not influence our preferences and instead asked our opinions on each varietal before offering his own deduction.<br />
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The smallest was named No 6. In fact, they all had enigmatic numbers as names. It was slightly tart, tight in texture with a hint of rhubarb and a strong perfumey aroma.<br />
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No 76 and 9 were medium in sizes. They were juicier, slightly sweeter and softer. The aftertaste was different from No 6, leaving a less acidic presence but noticeable still in the aroma although<br />
Distinctly different.<br />
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No 20 was my absolute favourite by far. Although I much prefer the intoxicating aroma from No 6, in terms of taste and mouth feel, No 20 beats all the rest out of the park. It was extremely juicy, the strands are clearly defined, sweet and this is in no way the Chinese Strawberry. It is way better.<br />
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Mannix has been to the growers and he shared his experiences of his time visiting the farms and talking to the farmers. It was doubtless his passion for this product drives him to spread the word about this fruit and it is not for the purpose of the dollar. His daughter adores the Red Bayberries and he adores his daughter. A good enough reason if there was any.<br />
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It is our understanding while another Asian supermarket carries some of these fruits, Mannix has sole supply of the best quality on offer for these fruits in Australia. We know we will not be going to anywhere else but directly through him for our supplies of this rare but extremely addictive fruit. It is quite unlike anything we have ever tasted.<br />
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We have been informed the last of these fruits will be available in 2 weeks’ time. For those interested, please contact Mannix directly on 0412 352 230 or WeChat ID mojitoemoto for your orders. Let him know we referred you dear readers, and Mannix has promised he will be happy to accomodate! It is honestly not a fruit you want to miss out on.<br />
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Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com1tag:blogger.com,1999:blog-5757108312309548796.post-80055458466269008562016-08-15T02:48:00.001+10:002016-08-15T02:48:03.869+10:00Welcome back to Australia, Haagen Dazs!Yes, our favourite ice cream of all time is once again back on Australian supermarket shelves (Woolworths) after over a decade-long hiatus. <div><br></div><div>Flavours spotted included Belgian Chocolate, Macadamia Brittle, Vanilla, Strawberries and Cream and Salted Caramel. Where's Butter Pecan, Haagen Dazs? But baby steps and we are just glad you're back onboard.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFy_LZCtvckfrx6wb85umoohDmZjFUfjv3JCRJIQucLv6hIvJ4e6BRn_PofG7wiHe6YSppJQrufyyR59Br4ZBgXuIMIcEFRIYpPt9pYR7kX6sambiv7ufvY_3-Elskm-4wtjP0x19_rA/s640/blogger-image--718368874.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFy_LZCtvckfrx6wb85umoohDmZjFUfjv3JCRJIQucLv6hIvJ4e6BRn_PofG7wiHe6YSppJQrufyyR59Br4ZBgXuIMIcEFRIYpPt9pYR7kX6sambiv7ufvY_3-Elskm-4wtjP0x19_rA/s640/blogger-image--718368874.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk0exroTpHKEICULBXLPCRTP4XLspKq6cxSr7yDXMwi-vLNjT4y93qVNd9FHv7gc8JOzCIjqThqkf-uxv9lzHC1wbMvwdbHsA30-2ue50Lolfm36Um6tTY3CBTuSrYlEViifTc9UJyB1A/s640/blogger-image-1591318769.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk0exroTpHKEICULBXLPCRTP4XLspKq6cxSr7yDXMwi-vLNjT4y93qVNd9FHv7gc8JOzCIjqThqkf-uxv9lzHC1wbMvwdbHsA30-2ue50Lolfm36Um6tTY3CBTuSrYlEViifTc9UJyB1A/s640/blogger-image-1591318769.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpSv7oet6Qjc2sLGERFWnuXUXhZEEy8i0NUX0falF0yUwTJBv6U482WI0UO8bvfNOptiOIOV6OSivKhz9UzRCwxPgCsAQl2YXbClGwJB2AOP0rcFbzr52JYkvC50-3Kzxv2LLAu4vgSDw/s640/blogger-image-1051568085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpSv7oet6Qjc2sLGERFWnuXUXhZEEy8i0NUX0falF0yUwTJBv6U482WI0UO8bvfNOptiOIOV6OSivKhz9UzRCwxPgCsAQl2YXbClGwJB2AOP0rcFbzr52JYkvC50-3Kzxv2LLAu4vgSDw/s640/blogger-image-1051568085.jpg"></a></div><br></div><br></div><br></div>Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com4tag:blogger.com,1999:blog-5757108312309548796.post-15187956073411849112015-04-19T15:05:00.001+10:002015-04-20T17:23:53.614+10:00The Wonderful World of Box Hill Fresh Food Market<div style="text-align: start;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span style="color: #666666;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); text-align: right;">1 Main St, Box Hill VIC 3128 </span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span style="color: #666666;"><a href="tel:03%209843%203900" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); text-align: right; text-decoration: none !important;">03 9843 3900</a></span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">The general gloom of dreary weather and soggy salad for lunch was broken by a quick read of an email we received. 'Twas an event showcasing the fresh produce Box Hill Central has to offer through their Fresh Food Market accompanied by a 3-course lunch.</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Piqued by curiosity as we've already been to the market during our quarterly stock-up for Asian groceries, we RSVP-ed our <strike>delight</strike> attendance. This will be a long post as it fits into the ethos of this blog. You cannot find a genuinely more Asian food centric town than Boxhill in Melbourne. It is long overdue as a feature and we owe it to you dear readers.</span></span><br>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">As it turns out, it was an enlightening and somewhat unexpected experience.</span></span><br>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">We were greeted by the self-effacing and affable Chef James Tan, who casually described himself as a "gypsy nomad". Chef Tan was born in Singapore, grew up in Switzerland, did stints around the world before finding himself in Melbourne starting up the famed No 8 in Crown Casino. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">James led us on a tour around the market and gave introductions to the stories behind some of the stores. It was a familiar trudge through the hustle bustle of this maze of shops we have been through so many times before but somehow, today, our blinkers were off. We saw it through different eyes.</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Yan Yan (人人)apparently has the highest turnover in Asian grocery sales in Victoria. I have no idea how this was computed as I would imagine there is a fair bit of privacy involved when it comes to income. No roundtable confessions of Asian grocers comparing turnovers. But it is doubtless nonetheless they are BUSY. CONSTANTLY. It is worth mentioning a young Indian assistant was particularly helpful when I was looking for some rice sesame keropok. He had never heard of keropok as it is really a S'porean/M'sian thing but he went out of his way, a far cry from the brusque manner of the cashiers. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Yan Yan's competing store in the market was known as the friendliest. We knew what James meant when he said that as Asian grocers are not generally known for for their effusive service. *insert cheeky wink emoticon here*</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">There were 2 big seafood stalls in the market. We were told Elaine, the current owner for the more modern fitout of Boxhill Fish Market, was also the original owner for the other seafood stall in the same place. An enterprising woman, Elaine arrived in Melbourne 40 years ago to make a go of it in the seafood business. They offer several sashimi-grade seafood, such scallops, prawns and fish. Do ask them though as they often do not display the grade of produce. Always a good sign as it means they are used to selling higher-grade seafood as a norm. The tassie oysters we had were creamy, meaty and extremely fresh. $18 a dozen for restaurant quality oysters. My jaw would be hitting the ground if not for keeping the oyster in.</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">There appeared to be a pork specialist (Asian staple), a Wagyu beef specialist but most fascinating of all, Yarra Range Poultry, staffed by friendly Aussies, were selling the cleanest-looking chicken feet at only $2.90/kg. Any yum cha aficionado knows this is a fixture on the trolley rounds. I was completely beguiled at the grotesque severed claws of chickens past but fascinated and excited from a culinary perspective. Garlic, black bean and oyster sauce for <strike>pressure-cooking</strike> stewing with one kg of chicken feet is like 10 dim sum baskets worth!</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Chef Tan ended the tour with his expertly-prepared meal for us. Admittedly after hearing about his impressive resume, I did raise my level of expectations in cooking techniques and presentation, both of which were met with aplomb. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">The first entree was a ceviche and it was a subtle layering of flavours. I detected the gentle use of fish sauce with brunoise diced capsicum and tomatoes. The acidic twist did not overwhelm the sashimi, giving a velvety pleasantly unctuous feel in the mouth. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto;">As it turned out, the ceviche was a deliberate quiet lead-up to the Spanner Crab and Coconut Salad. The flavours were unashamedly explosive and virile with each strong element coming together surprisingly well. Chef Tan shared his use of de-shelled spanner crab meat from the fish market at $85-$90 for 500 gm. He left a few chunky pieces in the salad for textural contrast. It was an interesting combination of fusion cuisines. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto;">Even the herb mix was incredibly daring. Laksa leaves, basil, Vietnamese mint and edible flowers shared the spotlight in this dish with the instant hit of coconut aroma and the creaminess of the mayonnaise dressing. The cracker for us were the crackers (sorry pun intended) of deep fried puffy rice keropok with sesame seeds. Chef Tan was evasive about their provenance and we can understand why. That's the yummiest secret weapon for any home cook. We can serve our guests this and dine on it alone!</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">The final course was Roasted Duck Breast in Master Stock. The duck meat was enticingly tender with a crisp skin and an undulating layer of fat between them. What a morsel! The jus was a combination of master stock and soy reduction with a hint of truffle oil. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto;">I loved Chef Tan's use of micro herbs to garnish. It really suited the delicate nature of what he was serving in appearance. All his ingredients were sourced at the Box Hill Centro Fresh Market. There is such an euphoric rush everytime I meander through markets taking in the exciting assortment of produce and animated chatter in the background. I love it.</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto;">Our final guided stop for the day was an education and discovery of Chinese traditional tea ceremony at Chat Tea. I am a massive fan of tea, admittedly a frequent patron of the large commercial chain, T2, <strike>due to despicable compulsive retail spending in fashionable shopping centres</strike>. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto;">However, this incense-scented enclave of traditional Chinese furniture, chinese tea-centric shop for the purists have given us an invaluable lesson in the appreciation for Chinese tea. No, yum cha tea, we are NOT looking at you.</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto;">Spencer Wong is the part-owner of Chat. He divulged a second location in the city arcade opening opposite Tim Ho Wan in just 30 days. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto;">The whole tea ceremony was such a sensory experience. From the education of quality incense and the ornamental aspect to them to the build-up of tea potency as the tea-master went through deliberate round after round of patient pouring of boiling water to tea leaves to tea over teacups and teapots. The teapots get a glazed rich brown exterior from the tannins of the tea.</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto;">The tea cups are minuscule so as to savour but also medicinally it is believed sipping in slow and small portions allow the benefits of tea to be infused into and spread throughout your body.</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto;">My personal favourite was Pu'er among the 3 varieties served. The tea-master explained the financial investment of tea, with some vintage compressed tea cakes selling for up to $1 million per kg at prized auctions. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto;">We were privileged to be served a very special brew the generous tea-master decided to share. At $400 a pot, you would think knowing the price in advance might have influenced our taste buds veering it in a positive direction. But I can honestly state if I had not known the price of this 1984 Wu Yi Da Hong Pao tea, I promise I could still detect the grade of the tea leaves straight away. The first cup was a shy introduction with floral undertones and a light tentative linger. </span></span><br>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto;">As the tea builds its potency, the floral accent became bolder bouquets not in the aftertaste but even while sipping. A honey flavour and aroma develops and coats your mouth with an intoxicating yet still light scent. The empty tea cup held those notes of sweet fragrance making you want more. It is addictive and exciting. I felt like I was in a tea coma. Deliriously swept along but almost sleepy. Quite an education. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto;">Who knew Box Hill could provide such an alternative experience when I've been there countless times rushing through my shopping list? </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto;">And James, I am still searching for those crackers.</span></span><br>
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Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com2tag:blogger.com,1999:blog-5757108312309548796.post-29556206925832922492015-03-03T17:05:00.001+11:002015-03-03T17:05:21.818+11:00House Of Yi - Special CNY Review<div class="separator" style="clear: both;">
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #999999;"><span style="font-size: x-small;">* Pictures might take a little longer to load in this post </span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">We are right in the midst of Chinese Lunar New Year 2015. The 13th day of 15 days of celebration to be exact. This post has taken a period of time to post and no time is more appropriate than right now when the craziness of house visitors and frequent celebration dinners are held in most Chinese homes. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">For the longest time, it has been extraordinarily difficult to locate authentic Singapore dishes not in the vein of Malaysian cooking. Malaysia shines in their own culinary way, but there is a distinct difference in taste and flavours. Much less trying to replicate recipes found on the internet, where it can be a bit of hit and miss. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">So to have it all in an instant pack with all herbs and spices sorted and all you have to do is to add fresh produce and cook, all I can say is there is no shame in this game in a busy season or even on a daily basis. Most readers of this blog know I eschew the easy way out if I can with cooking, but I am first to admit it's due to the unsatisfactory standards of instant packs that I prefer to do everything from ground up. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">If this comes across as a big advertisement, it probably is with my full endorsement. <b>House of Yi</b>, currently stocked in Daiso and most Asian grocery stores across Australia, has kindly provided a variety of cooking sauces, flours and mixes for this post. However, in the spirit of full disclosure, the brand has not once placed any conditions on my post. This blog strictly does not compromise our integrity for any paid ads. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><u><span style="color: #444444;"><b>CRISPY PRAWN FRITTER FLOUR</b></span></u></span></div>
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This takes me back to my grandmother's home. On several occasions I have tried replicating grandma's recipe without much success. This is the very first House of Yi product I purchased. This was solely based on their irresistible picture. Admittedly, I was very skeptical of the result. But voila! </div>
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The prawns were juicy inside encased in such a light crispy batter, it was unbelievably true, and possibly better than the advertised picture.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNEpIXf21mNJ3WPK1n1Rw9Tq1clvMWkA0UZPjDZRuCqpDhts6YKRa4zAUWWnot_pL3fIAqHBHoPK9Ccz1lEmzpplGpAlefnzii0FTcLA44tnjPEjmm-Uosc7ii0_-JBPYDzdilRoAb5a0/s1600/crispyprawn+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNEpIXf21mNJ3WPK1n1Rw9Tq1clvMWkA0UZPjDZRuCqpDhts6YKRa4zAUWWnot_pL3fIAqHBHoPK9Ccz1lEmzpplGpAlefnzii0FTcLA44tnjPEjmm-Uosc7ii0_-JBPYDzdilRoAb5a0/s1600/crispyprawn+(1).jpg" height="640" width="460" /></a></div>
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Yup, it was so good, I used it to fry Banana Fritters...although I realise bizarrely they look the same in these pics...</div>
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<u><b><span style="color: #444444;">SAMBAL FRIED SHRIMP</span></b></u><br />
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It was so surprisingly strong, spicy and pungent, this sambal belachan was versatile enough to fry kang kong and cuttle fish with a wetter consistency or perfect as a dry stir fry with swee<span style="color: #0000ee;"><u>t</u></span> asparagus. </div>
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<span style="color: #444444;"><u><b>KUNGPO SAUCE</b></u></span></div>
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Wonderfully sweet, spicy with a great hit of vinegar, this taste more like the familiar taste of Singapore gong bao ji ding than the slew of Aussie-Chinese offerings found in the bain-marie at foodcourts.</div>
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I've opted to put dried chilli flakes and red onions. But you could very well have whole dried chillies in it with capsicum and cashews<span style="color: #0000ee;"><span style="color: #0000ee;"> with a drie<span style="color: #0000ee;">r</span> consistency.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhMlxtVvkJSUJkX02HTsWsCxux5CwFbUjbk6hQBUL0HqC6ff1-8OGnxRMji3HkyOBR5WqDVuolrNgV3HAW5bCflmqv1nj0wsMY6AA8RmKnszfZhohSx5W9iRWA3AuuUqShPnwgvoinzTs/s1600/kungposauce1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhMlxtVvkJSUJkX02HTsWsCxux5CwFbUjbk6hQBUL0HqC6ff1-8OGnxRMji3HkyOBR5WqDVuolrNgV3HAW5bCflmqv1nj0wsMY6AA8RmKnszfZhohSx5W9iRWA3AuuUqShPnwgvoinzTs/s1600/kungposauce1.jpg" height="640" width="462" /></a></div>
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<span style="color: #444444;"><u><b>INSTANT CHILLI CRAB PASTE</b></u></span></div>
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I have cooked this paste with crabs but would like to showcase the versatility of this sauce here. I've use mussels and added a little extra ketchup in my version. It is sweet, spicy but tangy at the same time. Such an easy tasty option for a quick lunch or dinner!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fEJIH-uVKaiksSb9flnM8v5DJ1aZo69H1gjiaEJgp0X5NWfBzLuTHrdMqwKiO4GdkZFMNErkhMgwSeT0Dr6zYmCFYAZ5shpxZ3hwj4YOMfzkPlRmkNXeR2Gi1SYjcPB0nrsD8dWKtH8/s1600/FAChilli+Crab+Instant+Paste+front1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fEJIH-uVKaiksSb9flnM8v5DJ1aZo69H1gjiaEJgp0X5NWfBzLuTHrdMqwKiO4GdkZFMNErkhMgwSeT0Dr6zYmCFYAZ5shpxZ3hwj4YOMfzkPlRmkNXeR2Gi1SYjcPB0nrsD8dWKtH8/s1600/FAChilli+Crab+Instant+Paste+front1.jpg" height="640" width="462" /></a></div>
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<span style="color: #444444;"><u><b>BLACK PEPPER CRAB PASTE</b></u></span></div>
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Again, another paste that can be used in a variety of ways and with different protein. This black pepper crab paste is gutsy and bold in flavour. Forget the honey pepper sauce you find in the common chinese takeaway joint. Singapore is famous for their 2 varieties of flavouring their crabs - Singapore Chilli and Black Pepper. I love adding a smidge of butter and a handful of fragrant curry leaves to my black pepper dishes. </div>
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My favourite is large diced beef eye fillet pan-fried and smothered in black pepper sauce. But just as enticing is this seared scallop and sugar snap peas combo. </div>
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<span style="color: #444444;"><u><b>CRISPY BUTTER CEREAL PRAWNS</b></u></span></div>
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This was one of my absolute favourite tse tzar dishes in Singapore. This version is also uncanny with what they sell in Malaysia. So crispy and knock-your-socks-off fragrant with the addition of curry leaves...</div>
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<tr><td class="tr-caption" style="text-align: center;">There were more cereal when we started, but I couldn't resist <strike>shoving</strike> scooping them into my mouth as we dished up</td></tr>
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<span style="color: #444444;"><u><b>TONGPO STEWED MEAT</b></u></span></div>
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I could go the normal route and used the other House of Yi pack they had for dao you bak. But I wanted to try something different and more aromatic. The wonderful smells from the pressure cooker and the tasty morsels with juices oozing from the deletable dried shitake mushrooms all plumped from the gravy were all worth it. Pork was tender and seeing as I cooked over 2kg of meat, I did use a power punch of 3 packs. </div>
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We thought how wonderful to have chicken rice as an accompaniment to the stewed pork above. We didn't cook the whole hog (pardon the pun) of labour-intensive Singapore Hainanese Chicken, but it was so quick and easy to cheat with the Chicken Rice Mix. Wash rice and mix with the sauce from House of Yi, and yay, chicken rice! The only permissible form of cheating in my book, delicieux!</div>
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I used Rockling Fish Head in the photo here but we have used this paste several times with great success with Snapper Fish Heads, which I prefer. Apparently it is no easy task sourcing for fish heads in Singapore. However, in Australia, it is still an undiscovered delicacy. Not only is it more readily available, it is also relatively cheap. Do get your fishmonger to scale the head for you as it makes life so much easier. </div>
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The Malaysian versions I have had in restaurants here are sorely lacking in the tang and the assam punch of the Singapore version. I dream of Apollo and Banana Leaf...and I am quite happy to report with about 3 packs and a huuuge head, pineapples, tomatoes, eggplant, lady fingers, that dream is fulfilled. For those who are squeamish about using fish head, using fillets on a smaller scale with 1 pack will do just fine. I did add extra assam (tamarind) juice though for the extra kick. Mum was pretty happy without it, but it's individual preference to taste.</div>
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<span style="color: #444444;"><u><b>SINGAPORE LAKSA PASTE</b></u></span></div>
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The elusive Katong Laksa flavour is still not within my grasp But for a quick fix, the House of Yi version is probably as boldly spicy as you can get. I added a bit too much coconut cream for health reason, but it was unctuous and rich. </div>
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<u><b><span style="color: #444444;">FRAGRANT FRIED CHICKEN</span></b></u></div>
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If you can hear my lewd and bawdy wolf-whistle, good. This was a surprise hit. It lived up to its name and was crunchy to hilt. As with most deep fried food, not a daily must-have, but what a special treat!</div>
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Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com3tag:blogger.com,1999:blog-5757108312309548796.post-44023079254644531142014-11-19T01:13:00.000+11:002014-11-19T01:18:35.882+11:00Coconut House Review<div class="separator" style="clear: both;">
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<span style="color: #444444;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Coconut House</span></b></span></div>
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449 Elizabeth St, Melbourne VIC 3000<br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Cheap eats are normally what comes to mind when we enter a place like Coconut House. But no no, this is not disparaging it in any way. Not when it's places like this that gives us the most delicious thrills...</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Coconut House is a Malaysian joint serving much-beloved street hawker food. It is not spartan, nor minimalist. The chockers seating plan is to maximise space and discourage lingering 3 hours over your meal. No frills but filled with a type of familiarity and warmth many Asians are accustomed to from the brusqueness of the servers to the military abrupt manner of taking orders at the counter. It's cash-only of course. </span></div>
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The menu was filled with colourful assortment of pictures, scribbly fonts and they ALL look wonderfully delicious! But a must-try for us was the mee pok. Given a selection of crispy chicken, bbq pork, etc...we chose the cripsy chicken. The chicken was acceptably ordinary, it definitely took second place to the mee pok. </div>
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Perfectly seasoned and with the right amount of bounce, we were not disappointed as we are wont to be when it comes to dry mee pok here in Melbourne. </div>
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The Yee Mee stood out on one of Melbourne's cold <strike>winter</strike> spring nights. Thinking it was the dry claypot variety, we were surprised by the soup. Unfortunately the soup was slightly chalky and while not bad, it was not one of their specialties.<br />
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Mmmmm....the fragrance of Bak Kut Teh in all its aromatic herbally glory was beautifully sublime. They also offer pig stomach as an option, which horrified S but sooo excites me! One of my Aussie colleagues told me casually he had pig's ears at the new St Kilda joint Uncle. If only more were as adventurous! When certain offals or even ears, are cooked and seasoned in the right way, they are absolutely yum.</div>
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Now, being a Singapore girl at heart, and having had the real Singapore chicken rice and its accompanying condiments, I'm just going to make a bold statement and ruefully state Malaysians just do not make good chicken rice dishes. Sorry, <strike>not sorry.</strike> <br />
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Moving on, I was keen to try the <i><b>charcoal-grilled</b></i> char siew (bbq pork). For sure, this does not disappoint. The meat was tender and well-marinated. Though the sauce is thin and not the sticky rich gooey sauce like Singapore, it did provide a juicy dip for the char siew. The trump card though, has to be the chilli sauce! Since the closure of Chom Chom, the elusive authentic Singapore Chicken Rice Chilli Sauce cannot be found anywhere. But I think we may have just found the closest alternative here at Coconut House.<br />
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The roast chicken was too salty for personal preference, but overall not a bad dish. I wish they would have offered just bbq pork and rice rather than forcing us to order a serve of chicken if we wanted to order the char siew.<br />
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I love ban mian and again, not a dish Malaysians know well or specialise in. But Coconut House has done it reasonably well and we were not too disappointed. The soup stock needs improving and we need braised mushrooms instead of soaked. Instead of shallots, would be great if the fried anchovies were given more generously.</div>
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Noodles were only passable. But kudos for the attempt.</div>
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Nasi Lemak is one of my all-time soft-spot dishes. Simple but so delightfully spicy, boldly flavoured and texturally such a burst of aromatics with every crunch. Coconut House has done this dish well. The chilli had the right hit of spice but as with many differences in Singaporean and Malaysian cuisine, I would have preferred a sweeter taste, it's really down to personal preference.</div>
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Dry wanton noodles as we Singaporeans like to call it out of habit is actually known as Kon Lo Mee in Malaysia. Whatever the name, yum yum and yum! </div>
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The dishes I would not recommend are the Prawn Noodle Soup (shockingly it has coconut milk in it and those in the know know there's all sorts of things wrong with that. Those who don't, never mind), Laksa (sadly, after Chom Chom, every other Asian joint serves the less authentic Malaysian version of Laksa and it truly lacks the punch or richness of the laksa that I know and love). Before raging Malaysians with a grinding agenda start coming at me, I adore so much of Malaysia's food offerings. To name some, Penang Hae Mee (not sure why it's pronounced Har Mee there as Hokkien is the primary dialect not Cantonese), Penang Char Kway Teow, Penang Laksa, Ampang Yong Tau Foo, the quirky Ship restaurant in KL and heaps more.<br />
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Do note, dear readers, there are 2 Coconut House eateries within a few metres of each other. Aptly named Coconut House 1 and Coconut House 2. Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com1tag:blogger.com,1999:blog-5757108312309548796.post-20088778374102143712014-09-16T14:54:00.001+10:002014-09-16T15:26:09.970+10:00Som Tam Thai Restaurant<span style="color: #666666;"><i><span style="font-family: Georgia,"Times New Roman",serif;">750 High Street Thornbury 3071 <br />
03 9480 5276</span></i></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Melbourne is a beautiful mesh of people who are born here and migrants from all cultural backgrounds and nationalities. We are all happy to call ourselves Aussies. The Asian community forms a crucial part of the population and this is evident by the colourful array of food available in Melbourne. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">However, the generic term "Asian" has never really sat right with me. In Asia, we do not refer to ourselves as Asians. We own identities such as Singaporeans, Hong Konger, Chinese, Thai, Japanese and Korean, to name a few. In fact, South-East Asia very much differs from the rest of Asia. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I love the provenance of where people come from and the cuisine they proudly represent and stamp authentically so. The Thai couple, who are owners of <a href="http://somtam.com.au/" target="_blank">Som Tam Thai Restaurant</a>, have owned their identities in the most sincere way...through their food. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">When a chef presents a dish they feel so strongly about, it's a privilege to experience a piece of their heart and sentiment on a dish. For the owners, that dish is Som Tam, the namesake for their restaurant. The owners are both chefs with 15 years experience in Thailand, and if Som Tam is their quintessential signature Thai dish, they brook no argument from us. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Som Tam</td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;">When we think Thai, the first thought that comes to mind are fresh ingredients and aromatic gutsy seasoning and flavours. Som Tam is a gorgeous visual feast of salad made up of green papaya, snake beans, roasted peanuts, lime juice, palm sugar, tamarind sauce and fresh prawns ($12.90). A salivating mix of locally sourced ingredients and all cooking oils and spices directly from Thailand. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">We respect and are very excited to witness the presence of a genuine authentic Thai restaurant in Som Tam. We have made a conscious effort to steer clear of the awful overly sweet Thai curries and Pad Thais peddled in every suburban "Thai" joint with no punch. We long for a whole deep fried fish with fantastic spicy fish and tamarind sauce and assortment of salad (Som Tam-style) to top it off, instead of the bottled sweet chilli sauce variety. We look forward to what Som Tam has to offer, especially from their Off The Boat range.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Red Duck Curry</td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;">True authentic seasoning from Thailand and fresh produce sourced locally is the identity of this restaurant. The wonderful concept of serving traditional food from the homeland in Melbourne never gets old. We can certainly appreciate successful and creative fusion concepts of cooking. It keeps the culinary landscape exciting. But boy, it's good to taste home. Even if it's our neighbours'.</span><br />
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<span style="font-size: xx-small;"><i>* This post is a sponsored advertorial</i></span>Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com4tag:blogger.com,1999:blog-5757108312309548796.post-87842696752172319932014-09-01T20:14:00.001+10:002014-09-01T20:14:18.928+10:007D Dried MangoesThe scent and taste of food for many brings back fond memories of a certain period in our lives. A constant for me are dried mangoes. The best as everyone knows, are from the Philippines. A country known for their amazingly sweet aromatic tropical fruits such as mangoes, bananas and papayas.<div><br></div><div>Ripened and sweet, they taste of South East Asia, a beautiful homage to the topical climate and wonderful panache of the land there.</div><div><br></div><div>Based on an obsession lasting decades, my favourite brand has always been 7D Mangoes. Soft and fragrant, it delivers in consistency. Now stocked in Daiso stores Melbourne-wide and of course in all good Asian supermarkets, run, don't walk for the best dried mangoes in the world. I stand by that statement.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsk-P8hzXmKC5K76oPzedt9Mxr7QP-ErH3qiLtG2P_6KK1ZD9Zf5aInzZcbBJ_4Xuefux0FUjinX_NbwJ7YU7HycllV-6Y0reBKw-qPxexNxmQBfX3eBTA1c-8oSVF3Yu-Ll5BaRgFzg/s640/blogger-image--883443397.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsk-P8hzXmKC5K76oPzedt9Mxr7QP-ErH3qiLtG2P_6KK1ZD9Zf5aInzZcbBJ_4Xuefux0FUjinX_NbwJ7YU7HycllV-6Y0reBKw-qPxexNxmQBfX3eBTA1c-8oSVF3Yu-Ll5BaRgFzg/s640/blogger-image--883443397.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7CyYeC5srm9xKIMbvfWgcpNVgt8EsVBGCUb7tLP8JyoVdJGmW-EVzA8y89tSM__G7NHLC1-yKR4NtmrbNynjTApnFc6r9mO8MbnV6T_NZaQ-0AhuMYKu4RtIvl8hsWfyqh-OQg0rmE4/s640/blogger-image-1299697884.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7CyYeC5srm9xKIMbvfWgcpNVgt8EsVBGCUb7tLP8JyoVdJGmW-EVzA8y89tSM__G7NHLC1-yKR4NtmrbNynjTApnFc6r9mO8MbnV6T_NZaQ-0AhuMYKu4RtIvl8hsWfyqh-OQg0rmE4/s640/blogger-image-1299697884.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgesPAGQypWLGCZJypxwLCV69HwBwZocBNipcSlE-rw80j4Abyu1lbkRhhYtZZr1y8rDokSqEpfGXbJ36GEwesEdxQgAgdV3u344DWVyw8GyrkGokBWjupHbN-hxi2InipsZWrp65lcI1A/s640/blogger-image--1988659265.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgesPAGQypWLGCZJypxwLCV69HwBwZocBNipcSlE-rw80j4Abyu1lbkRhhYtZZr1y8rDokSqEpfGXbJ36GEwesEdxQgAgdV3u344DWVyw8GyrkGokBWjupHbN-hxi2InipsZWrp65lcI1A/s640/blogger-image--1988659265.jpg"></a></div><br></div><br></div><br></div>Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com2tag:blogger.com,1999:blog-5757108312309548796.post-59197360523668596792014-08-03T01:58:00.002+10:002014-08-03T01:58:52.038+10:00Shizuku Ramen - Review<span style="color: #666666;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="street-address">309 Victoria Street
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<span class="locality">Abbotsford</span></span></span></i></span><br />
<span style="color: #666666;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="locality">03 9995 8180</span></span></span></i></span><br />
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<span class="locality"><span style="font-family: Georgia, "Times New Roman", serif;">The thought of ramen fills me with the familiar waft of childhood memories and steam fogging up little glasses. </span></span><br />
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<span class="locality"><span style="font-family: Georgia, "Times New Roman", serif;">It seems the ramen gods have skipped Melbourne in the ramen sweepstakes. In an endless search for what appears to be a deceptively simple dish of soupy "instant noodles" in my beloved home state, it has surely become a complicated fruitless journey.</span></span><br />
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<span class="locality"><span style="font-family: Georgia, "Times New Roman", serif;">We were graciously hosted by Jonathan, Shizuku's manager, on a cold winter night made for <strike>greedy souls</strike> soul-warming soups. The email exchanges with the owner sounded promising. We were excited and hopeful for the taste of <strike>slurping up noodles as loudly as we could</strike> old Japan. </span></span></div>
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<span class="locality"><span style="font-family: Georgia, "Times New Roman", serif;">The restaurant had a great selection of beer. My dining companions would have loved some recommendations for pairing with their choice of ramen.</span></span><br />
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<span class="locality"><span style="font-family: Georgia, "Times New Roman", serif;">I opted for a pot of green tea. It was soothing with the smokiness of roasted corn kernels. </span></span><br />
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One of our dining companions decided on a Japanese sweet potato beer, a dark rich amber liquid with tones of bitter dark ale. <br />
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Our rookie on the CF team chose a traditional wheat beer, much lighter and golden in appearance.<br />
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The soy popcorn was a fun touch and start to the evening. I can definitely taste the soy aftertaste in the popcorn and although nothing <strike>and I mean NOTHING EVER</strike> beats butter <strike>EVER</strike>, the hint of soy sauce was light and pleasant, even as I exhale, the aroma creeps through the nasal canal. <br />
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The trio of pickled vegetables was a great palette cleanser and certainly refreshing. Generous in serve, the carrot/radish combo was perfectly <strike>forgettable</strike> cured but not a stand-out. The wombok was a bit of a surprise. Wasn't expecting the interesting juxtaposition of textural crunch coupled with juiciness. Light sprinkling of ground black sesame seeds added yet another taste element. The soy-based garlic radish pickles was my favourite. Piquant, fragrant and solid in form, it was suitably pegged for a delightful little snack I went back to throughout the meal.<br />
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The next dish was superb in presentation and I do like the twist of modern flair in traditional cuisines like Japanese or French. The concept in itself was brilliant, but I question the execution of pairing the rather pedestrian efforts of melted Colby cheese (perhaps) with edamame and spring roll (popiah) skin. Adore the idea of using edamame as the filling within the crispy lightness of popiah skin is wonderful. But I would do without the plain cheese and add a touch of mornay sauce with a <strike>hit</strike> hint of wasabi. This would also remove the bizarre inclusion of bottled sweet chilli. <br />
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A picture might say a thousand words to some, but this picture evokes <strike>savage tearing and devouring of deep fried chicken skin real-housewives style</strike> pure emotions of joy and endorphin rush. Generally not a fan of deep fried food, I tend to steer clear of <strike>greasy goodness</strike> anything dipped and fried. But commendably, this plate of chicken was crispy, light and perfectly seasoned on the skin and incredibly moist and soft inside. <br />
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The infamous Ramen Burger. Many have tried and failed. Shizuku's efforts were valiant but there was no rescuing the "buns". The top half was hard and stodgy and the base part was soggy. The slaw was decent but the star of the ramen burger show was <strike>of course</strike> the braised pork belly. It was soft, dark and cooked to perfection. Tender and caramalised, it is no doubt any carb encasing the pork belly is but a vignette around the main attraction.<br />
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Their signature Tan Tan Ramen is a rich murky strong bold statement in flavour and appearance. All of Shizuku's ramen are made with a base of chicken and pork bones. The overlying essence and flavour profile is that of pork at first taste. S was very pleased with his bowl of ramen. The egg could do with a more oozy yolk for sure and be marinated longer.<br />
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My favourite ramen in general has to be the Hokkaido ramen. I love the butter and corn addition. The broth was still rich but does not pack as much of a punch as the Tan Tan. It could definitely do with more butter but again that's a personal preference. The chefs have scoured Melbourne for suppliers of miso from Hokkaido. Unfortunately none of them carry it here and Shizuku imports them directly from Hokkaido. It is this ethic and passion for the food they serve that I respect in a food joint. The pursuit for authenticity and improvements is continuous for any chef or restaurant. <br />
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The noodles overall were yellow and bouncy. We were informed the Japanese chefs are still refining the recipe and perhaps adding a bit more flour to balance the bounciness of the noodles. For what it's worth, I like it the way it is. <br />
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Shio Ramen is not as common here as most ramen bars in Melbourne serve mainly miso or soy flavoured broth. Shio is flavoured with salt. At Shizuku, 3 different types of salt are used in their shio broth - Fleur de sel, Moroccan salt and Japanese sea salt. On the whole, I do find the general taste of all the ramen to be slightly saltier than I'm used to but that's my personal tolerance for salt content in food. <br />
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The diner who ordered the shio ramen complained about the fishiness of the broth immediately. However what hit me first was the "porkiness" of the soup as the main strain of flavour followed by a subtle taste of seafood. I adore fish broth and frequently have my soba in dashi-based stock. I like the clearer flavour of this soup over my Hokkaido ramen. 2 very different ramen to be sure but again personal taste dictates my leanings for one over another. We were told the broth was the same base of chicken and pork, with the chefs drizzling a bit of scallop-flavoured oil as a finishing touch. <br />
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I was told the espresso panna cotta was an absolute flavour bomb. No instant coffee mix in this one. Wonderful extraction of good coffee in a perfectly made panna cotta.<br />
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This panna cotta is one of the highlights for me this very night. The smoothness of the texture and the milkiness of the flavour were sublime. It slithered into a smooth thick liquid consistency as you let a spoonful of panna cotta through the confines of the roof of your mouth and your tongue. This is a true test of good panna cotta for me. I could certainly eat <strike>many industrial tubs</strike> another bowl of it.<br />
<br />The thing I took away from this dining experience is the subjective
palette of each diner. The understanding of technical details aside,
every individual has their personal like/dislike of certain flavours and
how they prefer their dishes to be cooked or flavoured. What turns one
on in a dish could just as well turn another off. There is no adamant
right or wrong in personal taste. We have been on tastings with several
different people with sophisticated and refined palettes completely
having different takes on a dish. No one states and defies with absolute
authority and discounting all others. It's a common understanding a dish might not be bad, but it's a matter of personal preference.<br />
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<span style="font-size: x-small;"><i>* Couture Foodie dines compliments of the restaurant</i> </span>Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com1tag:blogger.com,1999:blog-5757108312309548796.post-34246580374142576782014-05-19T17:27:00.003+10:002014-05-19T17:29:45.800+10:00Flavours of Melbourne Coffee Table Book<div class="separator" style="clear: both; text-align: center;">
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<i><span style="color: #666666;"><span class="color_2" style="font-size: small;"><span style="line-height: 1.4em;">Flavours of Melbourne<br />
Hardcover 2014 Edition</span></span></span></i></div>
<i><span style="color: #666666;"><span class="color_2" style="font-size: small;"><span style="line-height: 1.4em;">ISBN 978-0-9873712-8-7</span></span></span></i><br />
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<i><span style="color: #666666;"><span class="color_2" style="font-size: small;"><span style="line-height: 1.4em;">RRP $69.99</span></span></span></i>
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This book is a romance novel and the ultimate love story. An ode to Melbourne if you will, but the universal language and visual delights surrender readers to the delicious melting pot of cultures we embrace in this beautiful and culinary city. </div>
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The artistic direction speaks of Melbourne's diversity, creativity, cultural leanings and our intrinsic passion for EVERYTHING. It is our way of living, our lifestyles, we breathe it, we cook it, we frequent it, we eat it. Thank you Jonette George and Ethan Jenkins for your homage to our home and Kaitlyn Wilson and Bianca White for photographing the essence of every street and food haunt the book has highlighted. </div>
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I cradled and flipped through the pages of this award-winning updated edition (2nd) compliments of the publisher. My first was pretty dog-eared. But I love the cover of the 2014 edition so much more. </div>
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Every visitor to Melbourne speaks of our laneways and the cafes that are like hidden gems inside them. This book features a lot of the above but we have no shabby main street eateries either. Walking around Melbourne city is like discovering celebration of food in every form and Flavours of Melbourne captures it so perfectly in spirit of design, photography and words.</div>
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Meander through the laneways and the history and eateries with this book. It takes you there. </div>
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Most of the eateries are comfortingly familiar. As we flip through every page, we anticipate who or what was coming up. We reminisce, review and chatter excitedly. This book does that to you. The bonus is flipping the page after one of my favourite eateries to find a recipe from them! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ674AxZLgcYpPxfJ3D7jOVN1N4hqaXy1mXQv-6J-XXxej4EETQLfk-sKmVfYusGIyC0TzkfAusetNWaQOwQNibEKYWFuYedVhaJ9EJaKKHSg9NEm6vxGa6lg4vl0IzwqhToQ7HNSgdoM/s1600/WD_0498.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ674AxZLgcYpPxfJ3D7jOVN1N4hqaXy1mXQv-6J-XXxej4EETQLfk-sKmVfYusGIyC0TzkfAusetNWaQOwQNibEKYWFuYedVhaJ9EJaKKHSg9NEm6vxGa6lg4vl0IzwqhToQ7HNSgdoM/s1600/WD_0498.jpeg" height="640" width="480" /></a></div>
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Wonderbao provided a sinfully delish roast pork gua bao recipe. But I'll definitely be trying 90 Secondi's Calzone Con Silverbeet, Pancetta, Anchovies and Olives.</div>
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And Red Spice Road's Barramundi with Pork Belly and Roast Shallot Green Nam Jim.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkvRfqJaMUJHRFqTMobuz8HrICngOyfOTcLrOozQGz2gndpC_rjJECrK1LhNB9Mu17l_3AEozC9h0v8lBXnCqGthVV39Ab3XSTiNmzNzasVBaGAhy-hCbVKMHaSXISReXqAMB0RnowDUE/s1600/WD_0497.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkvRfqJaMUJHRFqTMobuz8HrICngOyfOTcLrOozQGz2gndpC_rjJECrK1LhNB9Mu17l_3AEozC9h0v8lBXnCqGthVV39Ab3XSTiNmzNzasVBaGAhy-hCbVKMHaSXISReXqAMB0RnowDUE/s1600/WD_0497.jpeg" height="640" width="480" /></a></div>
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My imagination and inspiration run wild with these tauntingly tempting dishes. They are staring, daring and inviting. Now excuse me while I get lost in my copy of Flavours of Melbourne and journey through the familiar streets and the food they serve. </div>
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Get your copy from all good bookstores or buy online <a href="http://www.smudgepub.com.au/#!flavours-of-melbourne/sitepage_2" target="_blank">here</a>. This is one coffee table book that is a must-have on my coffee table.</div>
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<span style="font-size: xx-small;">*All images are copyrighted to Smudge Publishing and the Authors of Flavours of Melbourne</span></div>
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Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com3tag:blogger.com,1999:blog-5757108312309548796.post-12676503706275038342014-05-19T15:03:00.000+10:002014-07-14T11:19:18.068+10:00Indian Palace TakeawayI have been having more and more of those days. Yes, THOSE days when long days at work, a million things to do for home and still more on the to-do list. Cooking generally relaxes me and as you, dear readers, know, I adore trying out new recipes. But not when we have zero fresh produce at home to cook with.
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We have been caught out ordering via Menulog quite a few times, just because it's easy to order online and state exactly what special instructions you want for each dish by typing it out instead of repeating it again and again to some person on the phone. I have not tried other online food delivery order websites so cannot vouch for them, but I figure since Menulog is the No 1 site for this sort of thing and they seem to have the best restaurant and cafe network in Melbourne, I'll stick to what I know, <i>merci</i>!</div>
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We tend to order local so the food delivery is fast and stays warm or it's just easier if one of us is on the way home to drop by and pick up the order. So it's now just down to <a href="http://www.menulog.com.au/takeaway/brighton-vic" target="_blank">choices</a>.</div>
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Today, we decided on an old favourite of ours, Indian Palace in Brighton. </div>
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We had Indian Palace years ago in Balmain, Sydney. It was delicious and it must be food kismet, I swear, because they opened a branch right here in Brighton, in Melbourne, where yours truly lives! <br />
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Sooo....we hit the know-it-by-heart-but-must-still-browse <a href="http://www.menulog.com.au/indian_palace_restaurant_brighton" target="_blank">menu</a>.</div>
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I know it bloats <strike>me</strike> some, but to me any North Indian cuisine is not complete without my staple, Garlic Naan. Light as a cloud but so satisfyingly chewy and doughy, I love the slathered garlic butter and the aroma is so addictive you literally eat it by itself. </div>
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We ordered an entree version of the Tandoori Lamb but it's really generous at 6 cutlets a serve. Marinated well and cooked to perfection, the tandoor oven has delivered one yummy slightly charred dish!<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6-hGbEMlKJPK2SIKqDol9BgFete_HHfhiIwNsbgEio5vKhkxrhxxOL4R52N3KXTC8VVxabR4stdx6O1O-nxtqIzn4nOwBrrZWsKHqYLaE_Ew5_XLRfuGHuMXN6PhVMA7oWrMt2ieIAsM/s640/blogger-image--1314920440.jpg" /><br />
I know what you are thinking. How pedestrian butter chicken is. No. It's. Not. When made by Indian Palace. Rich unctuous sauce with a depth of flavour that will haunt your taste buds with tingling memories. The chicken is tender and succulent. The sauce smooth and spicy (we order our butter chicken very spicy).<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHC2O371Kf7T_ZviipfqfK7cSIuJHnSHBiG4Cjm4M80cIHsj-Zq83_-i__dEqQFiKMG-UCMgns4aCoSuImqhDqMPDBcUolSIBajxMhJ4VttXZ2YjAIUWj4g9iLj5eg098mMmg5SS9jx-E/s640/blogger-image-1788376686.jpg" /><br />
My one and only regret EVER at Indian Palace was the entree of Mushrooms. Soggy with a strange flavour, I will not recommend this dish.<br />
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The beef and potato curry is overlooked for the more popular choices such as Vindaloo, Saag or Korma. But the rich tomato flavours mixed perfectly with the herbs and spices that provide such a saucy kick to the juicy and soft beef pieces and roasted potatoes, I do wonder <strike>all the time</strike> sometimes, why cook?<br />
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We receive plenty of emails a day requesting more info on a post or restaurant, so we do apologise if we are unable to reply to everyone. Please either download the Menulog App or go to their <a href="http://www.menulog.com.au/" target="_blank">website</a> to place an order or for more info. Yes, the website is legit and will not be swallowing your money! I have had heaps of fun ordering various cuisines there. Ahem, all for <strike>greedy</strike> research purposes.<br />
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<i><span style="font-size: x-small;">* Meal compliments from Menulog</span></i> Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com1tag:blogger.com,1999:blog-5757108312309548796.post-10793136295465016682014-05-02T18:38:00.001+10:002014-05-02T18:38:05.768+10:00Sugar Bun Nanyang Melbourne Review<div class="separator" style="clear: both;">
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205 Russell St<br />
Melbourne<br />
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The hustle and bustle of busy Chinatown on a busy Friday night with spruikers down Little Bourke and neon signs everywhere are distracting enough for one to seek refuge in what appeared to be a little joint with the quirky name of Sugarbun.<br />
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My first thought was Chinese bakery with sweet offerings and a hot drink on a cold night. But no...<br />
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We were led to a private lift and ushered to the 2nd level. It's rustic, industrial with jazz music fluted from hidden speakers. Where are we? </div>
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A cozy spot for an intimate tete-a-tete it seems...<br />
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The decor is unmistakably trendy and without a menu, it would be easy to imagine this being a cafe serving modern/bistro French/Italian/Australian.<br />
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But no, the items on the menu were unabashedly Malaysian. I chortled at delight with the inclusion of old faves like Bak Kut Teh (pork stomach no less!) and Fish Bee Hoon Soup. <br />
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We've never tasted Dry Bak Kut Teh. This was flavoursome, mooreish and perfect with rice. The dish might be described as "dry" but really, the pork has absorbed the wonderful herbal and dark bold flavours of the concentrated stock/broth it was so delightfully cooked in. I love the rice and the little serve of preserved veggies. <br />
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Generally not a fan of deep-fried chicken from that oh-so-famous-secret-spices fast food chain, I must declare Sugarbun's Broasted Chicken to be one of their best signature dishes. A-M-A-Z-I-N-G.<br />
Who knew? Soft moist juicy tender meat encased with light crispy crunchy skin. Seasoned to perfection. Order it with Nasi Lemak, have it on its own or just take it home. It heats incredibly well in the oven, which is normally not the case with other fried food.<br />
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Now we ain't coming here without trying their "signboard" dish - BAK KUT TEH. The you teow dipped in strong herbal piping hot soup will forever remain one of my close-eyes-and-savour dishes. There is no disguising the origins of this broth. It speaks loud and it speaks clear. Punchy, herbally and with great body.<br />
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Some might not appreciate the intense relationship I have with Fried Fish Bee Hoon Soup. It's a love-hate relationship. Love the good ones. Hate vendors of bad ones.<br />
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THIS. IS. THE. SOUP. TO. BEAT.<br />
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Intensely smoky, the soup is rich with the enticing aroma and taste of fish bones simmered to such a state of extraction, the flavours of that is at one with the broth. Molten fish bones. The fish was crunchy and the cut red chilli padi in soy packs a spicy dipping punch.<br />
<br />My pet peeve was the fact this was served wtih thin bee hoon. It should be served with thick laksa noodles (chor bee hoon). There's a reason why this dish is cooked with thick bee hoon in Singapore. It WORKS.<br />
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This is the broasted chicken with chiciken rice. Enough said about the broasted chicken. Yes we know it's high-pressure cooked to maintain the sweetness and juiciness of the meat. Yes we know it takes 15 minutes to cook in controlled oil temperature. Yes the cucumber salad is charming. Now we just want to sink our teeth and surrender our taste buds already.<br />
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Oh yummy yum yum. This drink is so perfect as the finish to a wonderful meal. Not too sweet, this red date and longan combination with the fragrance of rock sugar and textural addition of white fungus (to our Aussie readers, no it does not come from putrid feet), order not one but two of these beauties!<br />
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Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com3tag:blogger.com,1999:blog-5757108312309548796.post-11032338146900390092014-02-12T23:38:00.000+11:002014-02-12T23:38:11.796+11:00Passion Fruit Melting MomentsI just love the decadence and indulgence of a rich high tea. The marvellous close-your-eyes moments of buttery crumbs melting in the mouth washed down by a cup of beautifully fragrant Mariage Frères tea. <br />
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One of my favourite things to bake are Passionfruit Melting Moments. The acidity of passionfruit cuts through the richness of the butter. I personally like mixing a smidge of cream cheese into the icing and refrigerate for a wonderful summer treat.<br />
<br />The recipe is simply butter, butter and more butter!<br />
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Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com1tag:blogger.com,1999:blog-5757108312309548796.post-73763151467675485882013-10-19T09:47:00.001+11:002014-01-05T01:11:54.367+11:00To Israel with Laffa...I love laffa bread...<div><br></div><div>This is my homage to the perfect summer night dinner.</div><div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7K91a-M3ns3TNdA37VR5LuPWCxOmy5Ym_pUuw_h6mpLdCoZwbOFiFkVC9ETTNMLY0XEXkkBye7OiqdG74Jd_9g44s1hG3havr5D4J_U4uo8el4hmI1Evay-Xuk-GNqodPclfFvLFMojg/s640/blogger-image--1107288793.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7K91a-M3ns3TNdA37VR5LuPWCxOmy5Ym_pUuw_h6mpLdCoZwbOFiFkVC9ETTNMLY0XEXkkBye7OiqdG74Jd_9g44s1hG3havr5D4J_U4uo8el4hmI1Evay-Xuk-GNqodPclfFvLFMojg/s640/blogger-image--1107288793.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO72DVriKtKl7O0xWkRTWsLr17Va7Ag7EPUq3GJ1diiwX6lzqPJ6Pcgjb8g4kfnPc_6xLkMqbyOBue8E0YyuaLcNUN6RVg8rZai5dO1SaPjGqLOA3JdcHKFQnNFIlUClX-IcVSvwy529w/s640/blogger-image--1118287031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO72DVriKtKl7O0xWkRTWsLr17Va7Ag7EPUq3GJ1diiwX6lzqPJ6Pcgjb8g4kfnPc_6xLkMqbyOBue8E0YyuaLcNUN6RVg8rZai5dO1SaPjGqLOA3JdcHKFQnNFIlUClX-IcVSvwy529w/s640/blogger-image--1118287031.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNs1hex7bi1tjOhnL-T-9BKp7mJPUElPsH13J0tIi4kuMoLFHcu6lzbty_PM4_2gIQ_KfB4W_We8O9b_X6iOeNRsGnZRfKbYK8tbBt1SbaSTezB2ARH7-dtX77I49vSbtw7CITJe7CTA/s640/blogger-image-1027771079.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNs1hex7bi1tjOhnL-T-9BKp7mJPUElPsH13J0tIi4kuMoLFHcu6lzbty_PM4_2gIQ_KfB4W_We8O9b_X6iOeNRsGnZRfKbYK8tbBt1SbaSTezB2ARH7-dtX77I49vSbtw7CITJe7CTA/s640/blogger-image-1027771079.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE2VIcIbf0KGurGk1HJacOc1ljc_VPHMicamgZ7QMMkDJPigTiAbS7Y2biDgYBPM_dKTPcFFWESWg2EudTaOMS79LV2Gj4bpPosm1eBhvrSu0bObb5-SWIPghtQD5WGhy5Z_43dJ8JrxU/s640/blogger-image-1615808098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE2VIcIbf0KGurGk1HJacOc1ljc_VPHMicamgZ7QMMkDJPigTiAbS7Y2biDgYBPM_dKTPcFFWESWg2EudTaOMS79LV2Gj4bpPosm1eBhvrSu0bObb5-SWIPghtQD5WGhy5Z_43dJ8JrxU/s640/blogger-image-1615808098.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJs2XZKfnHGWwmIn7bjCxjR0_XWmRomWpT8fZDovnbZXzUKYAOgaMbdxTH4EsLvLwNhMaXerYoVreY4ARYV7_dSEaPenTU33gKf9fcaseJ01dW-TETZQHjQ-zgxdcsNXidJVU30YO9Qc/s640/blogger-image--1571358378.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJs2XZKfnHGWwmIn7bjCxjR0_XWmRomWpT8fZDovnbZXzUKYAOgaMbdxTH4EsLvLwNhMaXerYoVreY4ARYV7_dSEaPenTU33gKf9fcaseJ01dW-TETZQHjQ-zgxdcsNXidJVU30YO9Qc/s640/blogger-image--1571358378.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX58Cgpcwl56V6ueUHX_uHICUFi2nI2mO0C_ps2XG92u9Pp4go8oIPnNoaT464lf40AJj6606BY_VnIUQXKXiFnReqz0T69pS6B5glZW3O7NQBqmrHFwvoDWBJPqHIYZZr5nBwfYXwINc/s640/blogger-image--1339707781.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX58Cgpcwl56V6ueUHX_uHICUFi2nI2mO0C_ps2XG92u9Pp4go8oIPnNoaT464lf40AJj6606BY_VnIUQXKXiFnReqz0T69pS6B5glZW3O7NQBqmrHFwvoDWBJPqHIYZZr5nBwfYXwINc/s640/blogger-image--1339707781.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-TO3KSTPpMgrun9m0xf9l_Sp4Qs9N3L8T8QneDF7O8O50ZNCP3rkmlkhwZ9jqaDfptwFCpJ82u7Lyp6WC7d_PkeofaMSTR7TIS1-s8pKzRPtJef7sV6DioqaSpZ345xyn9o4PLEe2Dg/s640/blogger-image-1408150339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-TO3KSTPpMgrun9m0xf9l_Sp4Qs9N3L8T8QneDF7O8O50ZNCP3rkmlkhwZ9jqaDfptwFCpJ82u7Lyp6WC7d_PkeofaMSTR7TIS1-s8pKzRPtJef7sV6DioqaSpZ345xyn9o4PLEe2Dg/s640/blogger-image-1408150339.jpg"></a></div></div>Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com2tag:blogger.com,1999:blog-5757108312309548796.post-50192335996230814402013-09-30T12:08:00.002+10:002014-07-14T11:46:20.788+10:00Royal Melbourne Show 2013!<br />
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The Royal Show tends to bring memories of nostalgia in people. Most families attend every year, the lollies, the rides, the show bags, the show bags, the show bags. But beyond that, there are livestock competitions, dog competitions, show-jumping competitions and for me this year, the food pavilions!</div>
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Yes, after a lapse of some 10 years at least of attending the Royal Melbourne Show, I was tempted by the publicity of the FOOD presence. Well, not strictly. The Masterchef kitchen was opened to the public onsite. So away we went!<br />
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And straight into the fray! The crowds were tremendous. Much much larger than years before. <br />
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But of course our first stop was the Masterchef Kitchen. Not the pop-up restaurant but the actual set of the TV show. On hand to greet visitors was the very affable and lovely Emma Dean.<br />
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The familiar building with unfamiliar crowds. It is missing the red scooter and the crates of herb garden. The creeping lines were constant and despite mumblings of falling ratings, there's no doubt Masterchef Australia is still very much a big drawing card and a phenomenal brand name. <br />
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Welcome to Masterchef! As you walk through the doors, it's hard not to imagine Gary Mehigan's booming but jolly voice at the start of each series.<br />
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To the right of the entrance is the area where they film contestants anxiously waiting to hear their results.<br />
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Wall of cooking equipment.<br />
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The bench space is generous for one contestant but certainly would be a bit of a squeeze for 2, especially if both are sharing the one sink.<br />
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Voila! The Mystery Box! Ariston stovetop and oven. </div>
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Signature red scooter that obviously belongs to Matt Preston.<br />
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Your time. Starts. Now! Howmuchtimeontheclock??<br />
It's. Time. To. Panic.<br />
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The door to mecca. Be prepared to be wowed by the unlimited produce of the panty....<br />
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Until you enter and scratch your head. Where are the shelves and fridge displays of exotic produce?<br />
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There's no freshness like Coles?<br />
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But at least the Masterchef insignia is present everywhere. We can breathe easy. <br />
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This reminds me of a general store in a local town. Rustic, stocked with the essentials and no-pretence.<br />
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This is actually located right at the back of the set. The table and place settings mimic that of a restaurant.<br />
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Where many invited guests have awkwardly pecked at their food and slyly peeked out the corner of their eyes sub-conscious of the cameras.<br />
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"Now tell us why is Masterchef so important to you?" Cue sob story and tears. The judging table of course.<br />
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Look before you. This is what the judges see and address as the contestants cheffed away.<br />
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Just what every kitchen needs. <br />
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Full array of smoked and dried meats in their larder and an impressive looking butcher block. <br />
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One of my favourite features of the new Masterchef set was the vertical garden. The unfortunate thing was I wrongly saved and resized my pictures to tiny proportions. <br />
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Masterchef Professionals was filmed here in the unisex locker room. It's missing the pacing, the head-clutching and the tension of course.<br />
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The Pavilion next to the Masterchef building was the obedience trials. I do believe the conformation competition was on at the same time. This is probably another passion that triumphs food for me. No, not competition. Dogs! <br />
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This amazing French Poodle was groomed to the P and was strutting her stuff better than her tired and weary looking mistress. Hang on, we feed, groom and clean up after their mess. Who's the mistress here?<br />
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German Shepherds, all amazingly obedient. Their parents not so much. The fidgeting and scratching was frustration from a dodgy mic as the judge orders her instructions. It was quickly rectified however.<br />
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We wandered to the next shed and there was a variety of kids-focused activity with veggie gardens and education on farm animals.<br />
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See? Potatoes in a truck tyre. Who would have thought?<br />
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Canola Oil - so this is how they are processed.<br />
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After the sheep were shorn, there were bags of wool and women weaving them into yarn. Although the process is a lot longer than that in reality. The wool has to be washed.<br />
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Stepping out of the barn, we were greeted by seas of people and their face-painted children. It was actually lovely spring weather for once and we ventured into the kids and pet zone. <br />
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The Bengal cat is breathtaking. The beauty of their markings and slim silhouette is haunting.<br />
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This little girl was bored with all the fawning...<br />
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...napping away.<br />
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Many strive to achieve...<br />
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...but never quite succeed at the feline beauty of cat eyes.<br />
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The Greyhound Adoption Program is a wonderful initiative aimed at re-homing ex-racing greyhounds. They do not just stop there as they take on training and preparing these racing dogs into domestic life. This is a cause close to my heart and well worth our support<br />
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Tastes of Victoria - a stomping ground for all food and wine producers in Victoria. This also includes artisan patisseries such as Burch and Purchese Sweet Studios. Mr Darren Purchese is sweet as his studio. He smiled and came over to us, shaking S' hand and going, "Hi! How are you?!". </div>
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I might be a bit of a <strike>sophisticated woman</strike> fangirl here, and quite likely biased and influenced by his sweet treats, but I have <strike>high expectations</strike> always imagined the people who form such beautiful and complicated sweet creations to have wonderfully quirky and happy dispositions. Darren is absolutely adorable and lovely.<br />
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I have written about the superb salted caramel from Caramelicious before. They are at most food fairs and their products are tres delicieux!<br />
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The lemons from this stand were as big as oranges. <br />
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The olive oil by itself was wonderful but the dressings have let it down a little when mixed with some strange flavours. <br />
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Boosey Creek Cheese was a bit of a surprise.<br />
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The gentlemen were none too chatty<br />
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But they didn't have to be. Their products speak louder than any words.<br />
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The camembert was just beautiful.<br />
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* Update (14 July 2014)<br />
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We have been woefully greedy and completely addicted to this cheese. Buying 6 Boosey Soft from Bills Farm at Queen Vic Market every fortnight! <br />
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The Kiwi Fruit Winery had a great concept with their Kiwi Cider. But in S' opinion, it has to be refined a little to be more palatable.<br />
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Olives are a fave with Europeans and Americans. Australia is a little slow to catch up, but they'll do well to try the offerings of Salute Oliva. On pointe.<br />
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We've been toying with the concept of a vertical herb garden for quite a while. There were quite a few varieties that were interesting at the Show giving us some great ideas and conviction to erect one on our pergola. <br />
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The Fine Food Deli stand was offering 2 different packages of show bags. Unfortunately, we've already purchased individual items of what was inside as we head around the stands.<br />
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Gourmet gluten-free pasta is really the way to go nowadays. The coeliac-inflicted have risen in numbers and awareness over the years. <br />
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My attention was caught by the brittle before the stand and the rest of Spotted Dog's products. <br />
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They might be selling fudge but the brittle was all I wanted...<br />
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Farmer Dan was mighty proud of his sausage.<br />
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Head out of the gutter please. I'm talking about his award-winning chorizo. They keep well even without refrigeration as all of the sausages are tightly vacuum-sealed.<br />
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Some interesting flavours here.<br />
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Ice teas were a bit late to catch up in Australia. But the Yarra Valley Tea Company offers some good and unusual flavours.<br />
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The Woolworths Pavilion was a mix of various food products. Probably slightly more pedestrian but no less appealing to the enthusiastic crowd of people heaving through the doors.<br />
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Needless to say, the longest queues in the building were for the fresh food on offer to the throngs of hungry customers. <br />
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The much mispronounced but utterly delicious Gozleme was one of the most popular stands.<br />
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We opted for the Veggie Gozleme, despite the overwhelming popularity of the chicken.<br />
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We really wanted to try Baby Burgers. The chips looked like they were seasoned with cajun. Unfortunately the queues were far too long and we decided to move on.<br />
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Being a cupcake aficionado, I just could not pass up the opportunity of trying the only cupcake stand there.<br />
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There were a great variety of flavours.<br />
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But as always, only one caught my eye.<br />
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It did wander so enticingly to the carrot cake,<br />
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But no, Red Velvet's my beloved. The icing was cloying with butter and sugar with barely a taste of cream cheese. The cake had a dense but bubbly texture. Somewhat chewier than the smooth refinement of cupcake crumbs.<br />
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S cannot pass up a hot donut. I warned him about not getting his hopes up. It's street fair donuts after all.<br />
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I had to literally eat my words. The donut was amazingly light and fluffy with an almost bouncy texture.<br />
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My thoughts on margarine are not very charitable and far preferable in comparison to real butter. <br />
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But it must be said the baker was wielding a very suggestive pose with his "weapons" and it drew a crowd to the pie stand.<br />
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Coke is an ever-present marketing machine. So we were not surprised they had a presence at the Royal Show. But was pretty impressed they did a slushie version of their signature drink.<br />
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A staple at most gourmet food fair, Butch's Smallgoods is a credit to the smoked and dried meat fare on offer in Australia.<br />
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S is a big fan of their spicy products.<br />
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What better way to sell bolster-packs of caramel corn,<br />
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than to have the friendly Pink-lookalike lady on your stand?<br />
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Drawn by anything hot and spicy, we made a beeline for The Chilli Factory stand.<br />
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Only to be told their signature hot sauce, Devil's Delirium, was sold out. <br />
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The motto to have.<br />
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Hoping for a reprieve in the queues, we headed back to the fresh food stands.<br />
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The food for sale were multicultural and varied. <br />
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In the end we opted for a weak and stodgy gumbo with hard dried rice from the New Orleans Po Boys.<br />
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And a reasonably good beef Po Boy.<br />
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Chris Badenoch was on hand to do a live cooking demo, courtesy of Neff at the Tastes of Victoria Pavilion. He did a spicy honeycomb with sorbet. <br />
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In person, Badenoch is very different from his TV persona. He was friendly, jovial and was quick to crack a joke and have a laugh. The honeycomb was burnt, although I appreciate his sense of adventure adding chilli to it and an unorthodox method of cooking. The constant questioning from the host was likely a distraction that would not have occurred in the kitchen otherwise.<br />
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Heading back to Woolies' massive billowing tent, they were promoting products sold in-store. <br />
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Fruit loaf<br />
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Macro corn chips, which I've always loved even back when the actual Macro existed. The corn chips are thin and full of corny flavour.<br />
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Food exploration over, we just had to head back to the livestock section. <br />
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Award-winning fleece were displayed proudly on a wall of fame with blue ribbons starkly stating who's boss of them all. <br />
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The babies were adorable and certainly some were more socialised than others.<br />
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The baaaahs were beyond cute and the different breeds of sheep were so distinctive in their personalities and the texture of their woollen coats.<br />
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He might look a little puny but this merino ram was amazingly stocky and huge!<br />
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This spoilt Mooster was fastidiously groomed to perfection by 2 young men while he munches on his feed.<br />
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This Highland sire was one of the highlights of the livestock experience. <br />
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He rocked his Justin Bieber hair like no other.<br />
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Angus <strike>Beef</strike> Cows<br />
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This mum of one was so eager to be patted. She demands attention and sticks her head out like a diva. I placed my hand softly on her head and she rubbed her head under my palm. Such an amazing feeling of trust. <br />
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Such a pretty pretty face.<br />
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I think we found Mary's little lamb. <br />
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This little baby was curious and adventurous. She is the baby of the diva we patted above.<br />
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It was altogether a wonderful day with lots to see, feel and taste. Till next time, Royal Melbourne Show, you grand old dame!Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com1tag:blogger.com,1999:blog-5757108312309548796.post-23683719535984084882013-09-04T21:40:00.001+10:002013-09-04T21:40:26.273+10:00Masak Masak Review<u>Masak Masak</u><br />
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We were really looking forward to this new kid on the block on hip food street. It unfortunately did not match our expectations. <br />
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The rice lack the charred sear of a burning wok and the flavours were pretty ordinary. The chicken was pleasant enough but was certainly not enough to bring us back. <br />
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The ginger soy pork was tender and hark back to familiar home-cooked meals from Singapore/Malaysia Chinese families. </div>
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This visit was rather disappointing. If you live in the area and are up for simple fare and a quick casual meal, Masak Masak is an easy port of call. As a destination dining for fab flavours and a knock-out meal, we have reservations (pun unintended).</div>
Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com1tag:blogger.com,1999:blog-5757108312309548796.post-1719375813240399582013-07-15T16:34:00.001+10:002013-07-15T16:34:27.130+10:00When the going gets tough...The tough goes sconing. <div><br></div><div>There's nothing I love more than a lazy afternoon with a warm homemade scone (the size of a house) with dollops of cream and strawberry jam...</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHoegwRi86A66Bw4b-clbM5kizDwmHwm9AqeuHoblmBFiNHgepSe-7BAydkwhcz432HpykLZKbskcN3ttRI0NTZ3j7tUoIkVrqou2l53Am_9UJkg1yw49jXxTxWteaGbLLkf4jAd_KIWE/s640/blogger-image-501451581.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHoegwRi86A66Bw4b-clbM5kizDwmHwm9AqeuHoblmBFiNHgepSe-7BAydkwhcz432HpykLZKbskcN3ttRI0NTZ3j7tUoIkVrqou2l53Am_9UJkg1yw49jXxTxWteaGbLLkf4jAd_KIWE/s640/blogger-image-501451581.jpg"></a></div><br></div>Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com0tag:blogger.com,1999:blog-5757108312309548796.post-46211349223416710732013-06-21T17:24:00.000+10:002013-06-21T17:53:36.602+10:00Chuckle Park Melbourne<div class="separator" style="clear: both; text-align: center;">
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Located in a little alley off Little Collins St, Chuckle Park is so Melbourne, we had to <strike>chuckle</strike> venture in. It's no secret our alleyways play a huge part in the charm of our <strike>European</strike> city. Much the same has been said about how <strike>copycat</strike> NYC we are. </div>
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Chuckle Park is that wondrous mix of hare krishna, gaudy, hip, cool, hippie flower child garden paradise you dream of in a parallel universe of foodie hangout but in reality is a food truck with empty bottles and jars as decor. </div>
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The honest truth is this place does not feel contrived. Although on the day we were there, there were a couple of tables of try-hards uncomfortably perched, no food just beer. But hey, takes all sorts. </div>
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The menu consists of a small but interesting selection of food. To be honest, all I saw and the only thing <strike>that stood out in glaring bright Hollywood lights</strike> was the pulled pork sandwich. Sorry, slider. </div>
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I wasn't actually expecting much. Afterall I thought the hipster quotient of the place was what it was about and the appeal wasn't so much food focused. But I changed my mind when I took and tasted my first bite of the slider. </div>
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The pork was tender but still defined in texture. The flavour was subtle but makes perfect sense as the sharp bite of the cheese and tangy slaw cut through the meats. The juices of the pork did not dampen the buns. Really yum.</div>
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Corn on a cob is corn on a cob. The natural sweetness needs nothing but a slather of butter and a sprinkling of salt. But boy, this is gooood. Parmesan, lime juice and a Chuckle Park dressing (I've forgotten, it's been THAT long since I've been there and this blog post has been sitting in "draft" mode). </div>
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Do note though, these guys do NOT do takeaways. It's strictly dine-in only. If tall bar stools and laid-back service is not your "thing", then stay away. But come on, live a little.</div>
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Chuckle Park was not the end of our sojourn...</div>
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As you can see, Snag Station round the corner serves up some pretty tempting fare in their Chilli Dog and Toulouse Dog ;)</div>
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Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com2tag:blogger.com,1999:blog-5757108312309548796.post-62666895671851574872013-06-21T16:49:00.000+10:002013-06-21T16:49:18.183+10:00Koko Black Chadstone - Chocolate Bliss<div class="separator" style="clear: both;">
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Koko Black in Chadstone Shopping Centre was closed for renovation for what felt like an eternity, was really mere weeks. But disruptive in ritual after a jaunt in the luxury precinct. I miss my hot dark chocolate in skim milk. </div>
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The new version of Koko Black is infinitely more swanky and contemporary than the old-school feel they are known for. The dark chocolate wood is still very much present in their cabinetry but there's a much lighter feel about the place. But wait, what is that I spot...</div>
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Nouveau chocolat?? Large shards of chocoate-covered brittle and honeycomb filled one of two counters in their new product area. Daddy loves his dark chocolate but his daughter LOVES honeycomb! Somehow I doubt this will be your run-of-the-mill Violet Crumble. </div>
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I was right.</div>
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The intense scent and taste of real honey hits as soon as I popped a tiny silver in my mouth. I was genuinely pleasantly surprised. Honeycomb is such a messy endeavour I don't bother making it. But rarely do real good honey form part of the recipe. </div>
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Therein lies the problem I knew would happen. Can't stop at one...</div>
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So for the sake of my <strike>uncontrollable deranged craving</strike> dear readers, I was practically forced to purchase more. Variety is the key to every blog. </div>
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The Cashew Brittle was of course made of salted caramel praline, none of that pedestrian plain sugar concoction. I must admit the milk chocolate itself is not out-of-place with Cadbury. </div>
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But of course, we've come this far, the Honeycomb with Milk Chocolate is an absolute necessity. For research purposes of course. How else would I discern the complicated science of pairings between dark and milk chocolate?</div>
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Sighing with pleasure, a sensation in the rarefied air of industrious company such as Hermes, Louis and Chanel, it doesn't really matter. Milk, dark or white, the honeycomb is the star of the show. Move over, peasant chocolate.</div>
Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com0tag:blogger.com,1999:blog-5757108312309548796.post-70769502700937780282013-06-21T15:40:00.001+10:002013-07-19T09:37:31.677+10:00Pork Liver with Ginger and Spring Onion Recipe<div>
The taste of liver might not be for everyone and certainly S avoids it like some gum disease. But I just love it done the Chinese style. It's so important to get it right. If you do, the smell of the condiments fills the house and it is just exhilarating to cook and savour the smell and taste.</div>
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Ingredients</div>
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- 300 gm liver </div>
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- 10cm ginger</div>
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- 6 stalks spring onion</div>
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- spoonful of minced garlic</div>
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- 3 dashes of light soy</div>
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- 2 tablespoon of kecap manis</div>
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- 2 tablespoon of sesame oil</div>
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- 2 generous dashes of Chinese rice wine</div>
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- 1 teaspoon sugar</div>
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Method</div>
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1. Slice liver thinly. Blanch with hot running water. Set aside.</div>
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2. Slice ginger into strips and spring onion into 9cm stalks.</div>
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3. Heat wok up. Have all ingredients on hand.</div>
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4. Once wok has heated up, use sesame instead of veg oil.</div>
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5. Once the aroma of sesame oil hits the kitchen, add and stir fry ginger strips for a few minutes.</div>
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6. Add the spring onion and garlic to the mix. Fry for a couple of minutes on medium heat.</div>
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7. The Chinese rice wine goes in. The alcohol dissipates pretty quickly. </div>
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8. Add sugar, kecap manis and soy sauce. Do a taste test. Ensure the sauce is hot.</div>
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9. Toss the liver in and cook for literally a couple of minutes.</div>
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10. Dish and enjoy!</div>
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Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com2tag:blogger.com,1999:blog-5757108312309548796.post-3672479800645604762013-05-21T00:31:00.001+10:002013-05-21T00:31:58.088+10:00A Naughty Tale of Midnight Fried Rice<br />
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Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com0tag:blogger.com,1999:blog-5757108312309548796.post-29787751033530244412013-05-03T17:30:00.001+10:002013-05-03T17:30:07.442+10:00Mamak Melbourne Review<div class="separator" style="clear: both; text-align: center;">
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Mamak came with much fanfare. A popular Malaysian food haunt in Sydney, it has also received praise in The Age Cheap Eats Guide and positive reviews. We had to check it out when it first opened and knowing how long the queues normally are, we set foot by 11.30am just before the lunch time crowd on a Saturday.</div>
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Service was cheerful and efficient. </div>
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One of the things we ordered was Indian Rojak. Different from the rojak with pineapples, mung kwang and the dark pungent aroma of hae gor, Indian Rojak originated from Singapore. It is normally filled with all manner of deep-fried dough, potato, tau hu, cuttlefish or any selection you make from the hawker's assortment of displayed goodies. After which, you'll be served with a dipping sauce of peanut, chilli and gravy-like origins. </div>
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At Mamak, the Indian Rojak received a more refined twist. Shredded cucumber, radish, half an egg and some fried doughy concoction was served up with a peanut, chilli and gravy-like sauce that is not unpleasant, but like the whole ensemble, a very mild and distant cousin to the authentic Indian Rojak.</div>
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Now the Roti Prata/Chanai is another story. Having been to several Malaysian outlets, we have been disappointed time and again by the lack of proper authentic Singapore-style Roti Prata. Sorry Malaysians, but the chewy, yeasty and stretchy prata I am used to in Singapore differs quite a bit to the ones we've found here and in Malaysia. </div>
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Expecting prata of Pappa Rich standard, we ordered a Plain (Kosong) Prata. However unlike Pappa Rich, Mamak really triumphed in making a prata that is stretchy, yeasty, crunchy and doughy at the same time. It came with 2 varieties of curries and some sambal chilli. For $5.50, it is well worth it with condiments. However, the servings for the curries were too generous for just one Prata and there were no options for ordering an extra prata. The people living in Malaysia and Singapore may snigger, but it would be reasonable if they offer the option of ordering extra Prata for $2-$3 without the curries. As is $5.50 for extra prata is steep.</div>
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The Satays were passably good. But texturally it felt like Coles Kebabs rather than the sliced and skewered authentic Malay satays. The satay sauce was similiar to the Indian Rojak sauce with a slight difference in spices. Marinade was good and meat was tender.</div>
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We have had their Nasi Lemak on different occasions. While the coconut/pandan rice, sambal, peanut/anchovies and cucumber combo make up the basic components ($8.50 or $8.90), you can then "pimp" up your Nasi with options. The fried chicken is an amazing contradiction in crunchy batter yet tender juicy flavoursome chicken inside. I am still trying to figure how the batter itself is soft yet crunchy at the same time. You can add as many as you like to your Nasi. At $3 it is certainly affordable. It is not shown here, but we also had the sambal cuttlefish. Nope, not sotong, it's actual jiu heer. The sambal is probably just slightly too sweet with more of sambal than cuttlefish ($4). </div>
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I think Mamak's signature and specialty of Pratas in their variations are the big drawcards to this place. They have the formula right in terms of the dough and their cooking techniques. </div>
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The Roti Tissue ($9.90) is a thin crispy-buttery-sugary cone of addiction. It is served with ice-cream although it really can do without. The Roti Tissue is so crispy you pull off shards, close your eyes and enjoy! </div>
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<br />P.S: You don't want to share...</div>
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And a satisfying Teh Tarik at the end of any meal.</div>
Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com2tag:blogger.com,1999:blog-5757108312309548796.post-40752527437141849122013-05-03T16:05:00.000+10:002013-05-03T16:16:41.516+10:00Or Luak Oyster Omelette RecipeOh how I've missed a Singapore hawker staple - Or Luak. <br />
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Melbourne might be a cove of gastronomy treasures, but this is the one thing that no fine-dining establishment can or will replicate. <br />
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As with my other cravings, I just make do with my own version. Or Luak turned out to be easy to make and even easier to eat!<br />
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Ingredients for Or Luak:<br /><br />- 4 Large Eggs<br />
- 3 Tablespoons of Tapioca Flour<br />
- 2 Tablespoons of Sweet Potato Starch/Flour<br />
- 1 Tablespoon of Rice Flour<br />
- 1.5 Cups of Water <br />
- As many Oysters as you like<br />
- Chives or Spring Onion<br />
- Fish Sauce <br />
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Mix all 3 varieties of flour with water. Set aside. Heat up the sautee pan or cookware with a flat surface. Pour a bit of oil and once heated, sprinkle generous dashes of flour mixture all over the pan with a ladle. When it looks semi-cooked, crack and pour in the eggs, spread them evenly meshing the whites and yolks. Add chives and generous amounts of fish sauce. Once the bottom is crispy, break up the omelette and turn onto the other side. Add oysters and more fish sauce. Coriander to garnish.<br />
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Ingredients for Chilli Dip<br />
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- 3 or 4 tablespoons of white vinegar<br />
- 1/2 teaspoon of sugar and salt<br />
- 6 or 7 cloves of garlic<br />
- 2 or 3 birdseye chillies<br />
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Blend together and add water to dilute if necessary. <br />
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Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com0tag:blogger.com,1999:blog-5757108312309548796.post-1671111241257613552013-05-02T13:58:00.000+10:002013-05-02T14:05:32.153+10:00Dandelion Elwood Review<div class="separator" style="clear: both; text-align: left;">
<span style="color: #666666;">133 Ormond Rd Elwood VIC 3184</span></div>
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This follows my previous post on Vietnamese dining at the wonderfully current and quirky Miss Chu's. It is no secret my adoration for Viet cuisine brings me from the hub-bub of cafe-style Chapel dining to the bustling markets of Springvale. </div>
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Dandelion is much-lauded in various media outlets and located surprisingly in the relatively quiet suburb of Elwood. This beachy enclave might not be the hub of dining and most thought-of venue for gastronomical trendsetters, but it has its fair share of hippy vibe with a mix of professionals, families and singles wanting to stray away from the busier St Kilda and still a decent pace away from blue-chip but decidedly more suburbia Brighton.</div>
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I have been wanting to try Dandelion for a while, having heard all about it. But it took a couple of friends moving into the neighbourhood raving about their new local joint before I caved. </div>
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I ordered an entree of Soft Shell Crab Rice Paper Roll. The soft shell crab was bland and while I appreciate the generally milder flavours of Viet cuisine, this was a real disappointment. It was hard not comparing it to Roll'd. Perhaps if I had not tried Roll'd's version first, this dish would have been passable but not memorable. </div>
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The Hmong Steak Tartare with Artichoke Chips and Black Sesame-Encrusted Crackers was absolutely the star dish on the night and the menu, I might add. Steak tartare in all incarnations I have had many. But the version served by Dandelion was bold, brazen and strong in its own identity. Forget the refinement of subtlety, this dish is not shy in its introduction to the kind of dish the restaurant stands for. Acidic, spicy, sharp and rich. It makes no apology for the flavours. If there is only one dish and one dish alone that brings me back to Dandelion, it is this. A definite must-try.</div>
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Entree of Tempura Prawns with Pickled Veggies and Dipping Sauce. The prawns were battered and crunchy enough, complemented well by the fish sauce. </div>
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I ordered the Blue Swimmer Crab Pho. Regretably so. The broth was weak and gluggy. If Pho was meant to be the signature dish, it might well appeal to a different kind of palette not used to the authentic version of pho. The soup was watered down and bland. I could not finish this dish. </div>
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The Fish in Claypot is cooked perfectly coated with a caramalised sauce. </div>
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Pork Belly was soft and the gravy suitably rich. </div>
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In all, the only dish that actually stood out was the Steak Tartare. Would I go back for the rest of the dishes? No. Would I go back and order the rest of the dishes if the Steak Tartare was on the menu? Absolutely.</div>
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I can see the appeal of Dandelion with its polished floors, full reservations and diners generally having a great time conversing with friends and having a watered-down but still exotic meal. </div>
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I certainly do not shy away from paying good prices for good food. Being a foodie, paying homage (pun unintended) to taste something exquisite and a culmination of having your tastebuds and sense of wonder fulfilled is equal to none. But Dandelion is overpriced. </div>
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This is my personal opinion and will certainly not deter other diners from having a great experience there. My friends continue to rave about the restaurant and unlike others, who am I to correct their dining experiences and how they feel? Their opinions are valid and so are mine.</div>
Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com0tag:blogger.com,1999:blog-5757108312309548796.post-11439085683655546572013-05-02T12:49:00.001+10:002013-05-02T12:49:34.117+10:00Miss Chu ReviewThe feisty and very likeable Miss Chu is the best billboard for her eateries. From time to time we tend to get a little disappointed with highly-recommended IT places to eat, only to find out the hype does not match the ike.<br />
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The decor is quirky, kinda old-school with an eco-feel to it. The long deep seating plan almost mimics a laneway of Ho Chi Minh or Hanoi. I adore the Chinese porcelain bowls as lamp pendants dangling from the high ceilings. The down-to-earth feel of wood in the space makes the area somehow vintage or reminiscent of another era. <br />
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The drinks menu is interesting with a few Asian flavours such as lychees thrown in.<br />
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<br />We decided to try a Chalkboard Special in the Steamed Rice Rolls with Minced Pork. Seeing as I am such a big fan of Viet food, I have yet to try the Viet version of Chee Cheong Fun. Miss Chu's version was certainly interesting. The broth was a nice surprise. It was light and I do love subtle flavours. The crunch of the shallots and bean shoots complements the softness of the rice roll and minced pork.<br />
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I was so curious about the vermicelli and Prawn and Crab Net Springrolls. It did not disappoint. The net springrolls were crunchy and the fillings were seasoned perfectly. The vermicelli was really yum. Yes, YUM. Not very colloquial but the brave hit of chillies unabashed in the spicy kick added to the blander and milder tastes of the fishsauce, salad of greens and vermicelli. <br />
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The Pho ($14) was reasonably tasty. The soup was beautifully clear with a generous serve of spring onions. S missed the taste of chilli condiment for pho as he is so <strike>addicted</strike> used to Pho Hung's chilli paste made for pho. <br />
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The Prawn Rice Paper Rolls with Green Mango were a refreshing change and twist on the traditionals, as with the rest of their rice paper rolls. By now, you would have thought I would be bee-hooned out but the salads in all the dishes did not fill me up as much as carbs or proteins would.<br />
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I was definitely into trying the Roast Duck with Shredded Banana Flower Rice Paper Roll. The unusual combo actually works. The fragrance of the banana flower reminds me slightly of lemongrass but milder. It offsets the richness of duck and combines perfectly with the mint and vermicelli.<br />
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It is a fun lunch spot or perfect for a casual dinner. Easy to order and you can't really go wrong with anything on the menu. It is unpretentious, current and the food is blooming good! </div>
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Couture Foodiehttp://www.blogger.com/profile/00558973737405211738noreply@blogger.com0