tag:blogger.com,1999:blog-2582748306259489592024-03-14T20:54:21.503+11:00Dave Plus FoodMy account of all things food.Davehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.comBlogger121125tag:blogger.com,1999:blog-258274830625948959.post-65400288326272469182014-01-02T22:32:00.000+11:002014-01-02T22:32:04.446+11:00Tivoli Road BakeryIt is the Ex-MoVida Bakery but the reality is that nothing has changed. Same baker from what I understand, same everything.<br />
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I've visited the bakery a couple of times, mainly to pick up a coffee and the occasional pastry so I can't say too much about it. I have occasionally snuck in a donut at the Abbotsford Convent Slow Food market when they have a stall there. Their donuts, particularly the fillings, are insanely good. Even for something like $3-4. They are worth it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp0f9zpAYocng0Jjz-39Oq2Qz0x-UlXOvLluPKmfBDVMcqBCFnc9ziVv6JHTGnLs9vibKpu1-VZk5pQm-GKB9Avu_TXPitejrcUK_E8SkAPjAIK-BW82LQ9hcGsd_vYVibe4cLOGbkyDg/s1600/20131006_094019.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp0f9zpAYocng0Jjz-39Oq2Qz0x-UlXOvLluPKmfBDVMcqBCFnc9ziVv6JHTGnLs9vibKpu1-VZk5pQm-GKB9Avu_TXPitejrcUK_E8SkAPjAIK-BW82LQ9hcGsd_vYVibe4cLOGbkyDg/s200/20131006_094019.jpg" width="150" /></a>Anyway, I did end up sitting down for a coffee and a "dossant" (it's a cronut without the trademark bullshit of calling it a cronut), is exceptional. Yep, big call.<br />
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Very much the feel of the Bourke St Bakery in Sydney (right down to how it's almost surrounded by houses), and I think there is some connection between the two. Anyway, the let down of this place is perhaps the service. I can't pin point what it is, hard to say they were rude, but can't say they left that great of an impression either.<br />
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But sometimes, you just gotta deal to get a dossant.<br />
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Where?<br />
Tivoli Road Bakery<br />
3 Tivoli Road, South Yarra<br />
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<a href="http://www.urbanspoon.com/r/71/1773017/restaurant/Melbourne/South-Yarra-Toorak/Tivoli-Road-Bakery-South-Yarra"><img alt="Tivoli Road Bakery on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1773017/biglogo.gif" style="border: none; height: 34px; width: 104px;" /></a> <br />
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<br />Davehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com0tag:blogger.com,1999:blog-258274830625948959.post-58488249878702925422014-01-02T22:19:00.002+11:002014-01-02T22:43:11.766+11:00Hammer and Tong<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbAmyHwkdQeT6tpBlHLWPLieWvYkH_Qf0YKve6cOs7RbEdesNQXhtT6iIsubVHmmJ30sTCYyFRUfhusmsUincOuc4A5JHssJvZE4cU0b3hKya6UMKdwhsow-TM8ZMtT_5040AEAdfx7vM/s1600/1+menu.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbAmyHwkdQeT6tpBlHLWPLieWvYkH_Qf0YKve6cOs7RbEdesNQXhtT6iIsubVHmmJ30sTCYyFRUfhusmsUincOuc4A5JHssJvZE4cU0b3hKya6UMKdwhsow-TM8ZMtT_5040AEAdfx7vM/s200/1+menu.jpg" width="149" /></a>Melbourne has quite the reputation of unseasonal, unpredictable and generally unpleasant weather. But sometimes, just sometimes, the skies clear up, the wind quietens down, and the temperature enters the perfect range of the "mid twenties".<br />
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It was the week before Christmas that I visited Hammer and Tong, so my account of the experience is slightly hazy. But I do remember sitting near the window and just enjoying my coffee and the delicious weather than Melbourne decided to finally put on. I think this was the day after a horrifyingly hot day so it was the more enjoyable.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46aYSQsXGKH5H8nwq8iJxS5zbhwd01afFinU-H4svwW-5O5sjX2SGX6bmMenOWK16C6xKcyWI6DYe_w810hCKy4PQXTZFDuTcAwW1jINOVcD-bum4qkCrSBqfjHYBsxrMNcSJNFuZCdM/s1600/2+fritters.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46aYSQsXGKH5H8nwq8iJxS5zbhwd01afFinU-H4svwW-5O5sjX2SGX6bmMenOWK16C6xKcyWI6DYe_w810hCKy4PQXTZFDuTcAwW1jINOVcD-bum4qkCrSBqfjHYBsxrMNcSJNFuZCdM/s200/2+fritters.jpg" width="149" /></a>After spending the morning sourcing U6 grade prawns which led me to Collingwood, I felt like I was able to justify heading to Hammer and Tong for a recovery breakfast. But blog buddies, tt's worth noting, you do enter via a side street, so keep that in mind. I am however a little surprised I haven't tried it sooner given it is a 5 minute walk from the yoga studio at which I practice.<br />
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Anyway I'm digressing. I didn't end up having a great deal, other than a filter coffee (I think it was a pourover) and their corn fritters. Both were fine (great in fact), no better or worse than Dead Man Espresso, Two Birds One Stone, Top Paddock, etc etc (which are all great btw). So you get the drift.<br />
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I like this place. It is places like this that makes me love Melbourne.<br />
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Where?<br />
Hammer and Tong<br />
Rear 412 Brunswick St, Fitzroy<br />
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<a href="http://www.urbanspoon.com/r/71/1731387/restaurant/Melbourne/Hammer-Tong-Fitzroy"><img alt="Hammer & Tong on Urbanspoon" src="http://www.urbanspoon.com/b/link/1731387/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>Davehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com0tag:blogger.com,1999:blog-258274830625948959.post-76709719195840190272013-12-24T01:41:00.000+11:002013-12-24T01:41:18.498+11:00MeatballWho would've thought that there would be a place called MEATBALL. <br />
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Went to this place after spending a few minutes (minutes) at the Noodle Night Market in Alexandra Gardens last month and it was really after coming to the conclusion that we weren't going to wait half an hour to eat dumplings or Pho. Honestly. Why?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7jxBihdwWJmsShvSSFtSJYaoLn8ewdevz3La_rBH0MYB-p5SmCw1Osk_Ap_fBelFKZ1jUHySDY_EENzGSzgiWW66bYVQqjbI4RIdRGpw143r4pxjeqHzPisB7P-4JkkEGupKC4bXuLjs/s1600/1+sliders.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7jxBihdwWJmsShvSSFtSJYaoLn8ewdevz3La_rBH0MYB-p5SmCw1Osk_Ap_fBelFKZ1jUHySDY_EENzGSzgiWW66bYVQqjbI4RIdRGpw143r4pxjeqHzPisB7P-4JkkEGupKC4bXuLjs/s200/1+sliders.jpg" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYrB_79sY2nsfkpd02G6OS4YVBOv9Y_xx1BkK5qHWisTccah5nHAQSSOw7UhYx66UAjnjCREXGRUrzzzYDDR6ggMVlKDE1mGF6u5Msl5R0jVrj5jtIhGRCajW29jFrj0J9IOb7HNEKT0/s1600/2+pesto.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYrB_79sY2nsfkpd02G6OS4YVBOv9Y_xx1BkK5qHWisTccah5nHAQSSOw7UhYx66UAjnjCREXGRUrzzzYDDR6ggMVlKDE1mGF6u5Msl5R0jVrj5jtIhGRCajW29jFrj0J9IOb7HNEKT0/s200/2+pesto.jpg" width="149" /></a>The name really says it all people. They do meatballs. And damn, do they do them well. I really liked this place, it was fairly casual and cheap. Tried a few sliders, and had a main with a pesto sauce. You really want some greens with all that meat. Seriously, otherwise it's just too much. Too much of a good thing will always still be too much.<br />
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Totally love it. <br />
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Where?<br />
Meatball & Wine Bar<br />
135 Flinders Lane<br />
<a href="http://www.urbanspoon.com/r/71/1693952/restaurant/CBD/Meatball-Wine-Bar-Melbourne"><img alt="Meatball & Wine Bar on Urbanspoon" src="http://www.urbanspoon.com/b/link/1693952/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a><br />
Davehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com0tag:blogger.com,1999:blog-258274830625948959.post-40220204815413112122013-12-22T23:48:00.005+11:002013-12-22T23:48:44.632+11:00Adriano Zumbo - South Yarra<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDJ-yJs_0YXAhSFvnFCX6Wz7avgUqRkVvAFDqiE6kP_LfzWNXAHJ5a95x4_cNP_QkH7CKYqXlNiOqkdqPpMRm9tWts2K46jJEQhdFiCYow6zdw4PNRhmObXBn-RzOLz5ExtXty25CmL0/s1600/1+store.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDJ-yJs_0YXAhSFvnFCX6Wz7avgUqRkVvAFDqiE6kP_LfzWNXAHJ5a95x4_cNP_QkH7CKYqXlNiOqkdqPpMRm9tWts2K46jJEQhdFiCYow6zdw4PNRhmObXBn-RzOLz5ExtXty25CmL0/s1600/1+store.jpg" height="200" width="149" /></a>The damn HYPE around this place. The stories of fools queuing up before the crack of dawn and/or driving down from the Victorian border for this place. I'd be doing hot yoga at dawn, not queuing up for macarons.<br />
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Well the fit out is in a word, eccentric. I don't see the logic, or theme, or anything really. To me it's just some random shit that is meant to make you to take notice. Or am I that ignorant to not know what it's alluding to? In which case, it worked. You sure do take notice, of the mirrored walls and candied chairs. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBkjAFMAVLWPdwd5Znv0kZhS2O4xxRvohOd9mGsj4CdxJEPk1WDYQL4SaUzEUh1V6gyzjRkPODk0paxh5MoAVDCSeiyiPJ3T9NfXEO4OjFOymiVMQiEReN46GXCAauTpRYPojNkO7Ga-Y/s1600/3+cake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBkjAFMAVLWPdwd5Znv0kZhS2O4xxRvohOd9mGsj4CdxJEPk1WDYQL4SaUzEUh1V6gyzjRkPODk0paxh5MoAVDCSeiyiPJ3T9NfXEO4OjFOymiVMQiEReN46GXCAauTpRYPojNkO7Ga-Y/s1600/3+cake.jpg" height="200" width="149" /></a>You'd expect a stratospheric experience at this place given the ridiculous hype, which in all fairness is what drew me to visit in their first week when they had opened ,and it was fairly early in the morning so only a few petit gateaux and tarts were available.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGIlMXYHTzMGHhJ-VLOp-j6836WUVaLlqirPH5zlcn63SZVxNVfS6SSFFCnNGz-ufCgKlq7z8fEGhoYen5eqThFuzpVjTc4aKMpPz2XQ8BzkWfR-iCQgoNhgsOqRk81QnN6rrkUH4X6mo/s1600/2+cake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGIlMXYHTzMGHhJ-VLOp-j6836WUVaLlqirPH5zlcn63SZVxNVfS6SSFFCnNGz-ufCgKlq7z8fEGhoYen5eqThFuzpVjTc4aKMpPz2XQ8BzkWfR-iCQgoNhgsOqRk81QnN6rrkUH4X6mo/s1600/2+cake.jpg" height="150" width="200" /></a><br />
Nevertheless, I tried a croissant, a few macarons, a carrot cake and a lemon meringue.The croissant was fine, no better or worse than some of the artisan croissants available in Melbourne but it was only $3, so quite cheap in my opinion. The macarons were also good, but lets face it, macarons are dying a slow and miserable death. Someone should just put them out of their misery.<br />
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Now onto the cakes. The carrot cake and lemon meringue were a disappointment. The carrot cake was a deconstructed carrot cake, with cream cheese mousse of some sort, chocolate disk, dehydrated carrots and a few crumbs of actual carrot cake.The cake was impossible to eat because a) they didn't give me any take away cutlery, and b) the chocolate disk was impenetrable without causing the mousse to collapse out side ways. Either the chocolate disk was too thick (which is probably the case), or the mousse was too soft. Generally, it was nothing spectacular. Perhaps the carrot cake should have been well, the primary focus, and not a decor. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifU7jr9R4RkKhPh24bvjFD_LaP_DSAwEElUvKkgEdLVZWT4UdxwLOMxOg0Y4pSbvbzb31zW3ehrE04xX3dlQOlktzJic6hziBtQY6q5SL_iitYK-q-SzVf9RWJtjdVm9TISx8CYvm9BzM/s1600/4+chair.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifU7jr9R4RkKhPh24bvjFD_LaP_DSAwEElUvKkgEdLVZWT4UdxwLOMxOg0Y4pSbvbzb31zW3ehrE04xX3dlQOlktzJic6hziBtQY6q5SL_iitYK-q-SzVf9RWJtjdVm9TISx8CYvm9BzM/s1600/4+chair.jpg" height="200" width="149" /></a>Now the lemon meringue. I can make a mean lemon meringue, baked, curd, or whatever. I know lemon meringue. Big call? Yes, but that's FACT. Their take on it was a biscuit base, with a dome and some gel, probably a gellan gel or something, because it seemed to "flow" without being too liquid. Overall It was sickly sweet (and I mean sickly sweet). In fact, I couldn't even finish it. How can you screw up a lemon meringue?! Anything with lemon needs to be tart, with a balance of sweetness. Not overpoweringly sweet. Even Pierre Herme's lemon cream which is pretty much lemon flavoured butter still has a tartness to it.<br />
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On my second visit their orange petit gateaux also collapsed as soon as I got into the car....which was parked outside. Nice to look at, but what's good a nice looking petit gateaux that can't even survive a walk to the car? I may as well make a mousse and eat it from the bowl. No velvet spray required. <br />
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Despite being underwhelmed by the structure and taste profile of the cakes, they are very very well finished. The glazing is flawless, and decors unique (petit gateaux). The entremets aren't as impressive.<br />
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But I probably won't be going back when we have so many other options in Melbourne. <br />
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Where?<br />
Adriano Zumbo<br />
12-14 Claremont St, South Yarra<br />
<a href="http://www.urbanspoon.com/r/71/1766236/restaurant/Melbourne/South-Yarra-Toorak/Adriano-Zumbo-Patisserie-South-Yarra"><img alt="Adriano Zumbo Patisserie on Urbanspoon" src="http://www.urbanspoon.com/b/link/1766236/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a> Davehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com1tag:blogger.com,1999:blog-258274830625948959.post-33805853874833560312013-12-22T08:29:00.001+11:002013-12-22T08:39:03.635+11:00The Gelato Craze.<br />
It's only been...what?...4 months since my last post?? I suppose it's fitting that I spend my Saturday night catching up. I suppose shit just got in the way. <br />
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I don't know if it's just me or what, but when did gelato suddenly become a thing? With places playing with liquid nitrogen, dextrose, maltodextrin and shit like that, it seems like gelato has definitely become something more than "ice cream". Because shit just got technical!<br />
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Firstly, N2 Extreme in Fitzroy. It is definitely a great fitout from the freestyle blackboard right down to the fake grass. Texturally, the ice cream is pretty good. If you've ever made ice cream , you would know that one of the key goals is to freeze the base as quickly as possible to prevent large ice crystals from forming and by using liquid nitrogen which is at -196°C, it happens pretty damn fast. And lets face it, N2 Extreme is all about the novelty and drama of watching kids throw around liquid nitrogen like it was liquid helium!! (ha ha, you get it?)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBCRr7YHY8oAyuzWV8LwfDEwsT8B6gLZfukS0sscoLWia-G4HSIeFKHXeIFqy1FMNwDdZcmGn4DFtTIjlviHiU7naOSqpHeuvV_bGroN9yfFLeiXyAbv7OTUGKO1fTx5842hLnY9twD58/s1600/1+N2+board.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBCRr7YHY8oAyuzWV8LwfDEwsT8B6gLZfukS0sscoLWia-G4HSIeFKHXeIFqy1FMNwDdZcmGn4DFtTIjlviHiU7naOSqpHeuvV_bGroN9yfFLeiXyAbv7OTUGKO1fTx5842hLnY9twD58/s200/1+N2+board.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxTBbjtfyPJCnMO8E4JVJzrdNbhoNoi4AQ6a1bdCz6eIOomMGUM-c8JN3P9z6euAdL1S-Oj7j9LarLkyCfTtlMbm0AGP1bxwFWAEJWoZwcT9X_rO_yoSC9DMy_tHrxylzLtluOwROLbw/s1600/4+Making+Ice+Cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxTBbjtfyPJCnMO8E4JVJzrdNbhoNoi4AQ6a1bdCz6eIOomMGUM-c8JN3P9z6euAdL1S-Oj7j9LarLkyCfTtlMbm0AGP1bxwFWAEJWoZwcT9X_rO_yoSC9DMy_tHrxylzLtluOwROLbw/s200/4+Making+Ice+Cream.jpg" width="150" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVdKIus51Bg3wlpEL0x_W5TX8QykEmqaeKGJzd8J3Co7U7N5luHD2qShrXVXyWfaLVa7dXuuvsdQzK18C9Dwde5YhGbmqSFshLmdS9JvC99UGDbqpht5OcWpcVssDQ4l7LPGb7ZbBr2Y/s1600/3+Ice+Cream.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVdKIus51Bg3wlpEL0x_W5TX8QykEmqaeKGJzd8J3Co7U7N5luHD2qShrXVXyWfaLVa7dXuuvsdQzK18C9Dwde5YhGbmqSFshLmdS9JvC99UGDbqpht5OcWpcVssDQ4l7LPGb7ZbBr2Y/s200/3+Ice+Cream.jpg" width="200" /></a>The ice cream list on offer isn't massive, and in my opinion could be more sophisticated given the limited range as not all the flavours and components work. For example, cheesecake should be banned from being made into ice cream. Seriously. Banned. And, a liquid ganache filled in a syringe, will solidify if you stick it into the ice cream. It will. Trust me. It will After trying it a few times, I've come to the conclusion that I'm generally ambivalent to the place. It is definitely worth a visit or in my case a re-visit, but only if I was nearby getting Naked for Satan or something.<br />
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Gelato Messina Fitzroy.<br />
I'll be the first to admit, I don't know that much about ice cream. Sure I have an ice cream maker than I used...12 months ago but I had to ask what is the difference between gelato and ice cream was so..I lose quite a bit of credibility there. And yes, this is despite buying the Angelo Corvitto book "Los Secretos de Helado, El Helado sin secretos" which is arguably THE technical book on artisan ice cream which I SWORE I would use.........<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOunPWAhSxQ9Xku1VI10kRadavUfFsNSJbSmEY_N3DreBIHk-aLuMngn8k6y0y19XjZg2NldblNT4A2ciMu_GnDcb__jmk60SAJaU9wPljTJBFCAPUM7LrjeMj66jFgzStJEDjFqtPs6c/s1600/1+Gelato+Messina+Cabinet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOunPWAhSxQ9Xku1VI10kRadavUfFsNSJbSmEY_N3DreBIHk-aLuMngn8k6y0y19XjZg2NldblNT4A2ciMu_GnDcb__jmk60SAJaU9wPljTJBFCAPUM7LrjeMj66jFgzStJEDjFqtPs6c/s200/1+Gelato+Messina+Cabinet.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7mYzXtVLTFSTSCgVbTbKmJcm2u08zNWCSLi7M8sfKBI1HAIf4aLF1UzCBNizNr_o0yLFK8aHo6RMKwXKwyKwdWiXtbaHA4vbykhNP_RTM7HojUZyDL_oAVne998B_w6u_DPS5CcMC7ms/s1600/2+Icecream+making.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7mYzXtVLTFSTSCgVbTbKmJcm2u08zNWCSLi7M8sfKBI1HAIf4aLF1UzCBNizNr_o0yLFK8aHo6RMKwXKwyKwdWiXtbaHA4vbykhNP_RTM7HojUZyDL_oAVne998B_w6u_DPS5CcMC7ms/s200/2+Icecream+making.jpg" width="150" /></a></div>
Anyway, I digress. Back to Gelato Messina. Fuck, it was seriously good gelato. That's really all I have to say. Had the Cremino, Pistachio, Gin and Tonic and some other flavour. I am shaking just from a) the sugar hit, and b) remembering how good the gelato was. And the good thing? you don't have to wait for them to churn on the spot, and honestly, it was texturally just as good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUhPQ5QPukU1VBSjRMWAZMt-cYMIvRQjE5tlWqH7yDdPWjm-JKyGnfgpR-A74gU8wmRbNUuhwoRVH0uP_jr50u9xadxUA6yA-SGTK1M0qX_bz7Kr5en8VxHE-p9k2tri3eCdClMDvG6g/s1600/4+cabinet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUhPQ5QPukU1VBSjRMWAZMt-cYMIvRQjE5tlWqH7yDdPWjm-JKyGnfgpR-A74gU8wmRbNUuhwoRVH0uP_jr50u9xadxUA6yA-SGTK1M0qX_bz7Kr5en8VxHE-p9k2tri3eCdClMDvG6g/s200/4+cabinet.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZmoG56Cb4spi69dwpZlzIHlotLMevu_FmVxJlBKoF45hR7NXCO8D8ktWeZ7X0NQv-xKvWPeLaupIYkN91r_8yipqSZqDI5V5VxDZYqV3BZ5bmmlhDq40TZUdRXohuz_E21WK9mj_yfM/s1600/3+Ice+Creams+Scoops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZmoG56Cb4spi69dwpZlzIHlotLMevu_FmVxJlBKoF45hR7NXCO8D8ktWeZ7X0NQv-xKvWPeLaupIYkN91r_8yipqSZqDI5V5VxDZYqV3BZ5bmmlhDq40TZUdRXohuz_E21WK9mj_yfM/s200/3+Ice+Creams+Scoops.jpg" width="200" /></a></div>
<br />
Get there NOW. <br />
<br />
Where?<br />
<br />
<b>N2 Extreme Gelato</b><br />
329 Brunswick Street, Fitzroy <br />
<a href="http://www.urbanspoon.com/r/71/1770709/restaurant/Melbourne/N2-Extreme-Gelato-Fitzroy"><img alt="N2 Extreme Gelato on Urbanspoon" src="http://www.urbanspoon.com/b/link/1770709/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a><br />
<br />
<b>Gelato Messina</b><br />
237 Smith Street, Fitzroy<br />
<a href="http://www.urbanspoon.com/r/71/1772920/restaurant/Melbourne/Collingwood/Gelato-Messina-Fitzroy-Fitzroy"><img alt="Gelato Messina Fitzroy on Urbanspoon" src="http://www.urbanspoon.com/b/link/1772920/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a> <br />
<br />Davehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com1tag:blogger.com,1999:blog-258274830625948959.post-14263108742087663922013-08-26T19:43:00.001+10:002013-08-26T19:43:16.049+10:00My urban garden....Spring 2013.My garden is a complete disgrace. <br />
<br />
If my garden was your child, you'd disown it. That's how much of a disgrace it is. Weeds. Everywhere. In every garden bed. Weeds. Not just a few here and there, but a mat, a covering, an entire lawn, that is (was) on the cusp of flowering and going to seed. Luckily I avoided a major catastrophe, and ripped them all out today, because once they go to seed, it's over. <br />
<br />
If you haven't figured out by now, I try to grow things organically (except for my use of pyrethrum last year to deal with the aphids), so any use of herbicides is not an option.Just hard labour of ripping out weeds, by hand. Weed by weed. I basically spent the afternoon filling up my green bin with weeds today, and there's still more to do, but I'll see how much impact this round has had.<br />
<br />
Other than that, I started my summer plants a few weeks ago, but this year, I'm going to stick to the old faithfuls. No more experimental plants that yield like 3 tomatoes to then have to deal with the heart break of spending 1-1.5hrs a day watering to get a tomato plant that gives me THREE DAMN TOMATOES (I'm talking about you Hillbilly). So I'm going to grow things that give me millions. BILLIONS even.<br />
<br />
<b>Tomatoes</b> <br />
- Rouge de marmande<br />
- Yellow pear<br />
- Tommy toe<br />
- Brandywine<br />
<br />
<b>Peppers</b><br />
- Hungarian Yellow<br />
<b>- </b>Some red one that is long and pointy<br />
- Padron peppers (how could I NOT grow Padron Peppers?!)<br />
<br />
<b>Eggplants</b><br />
- Purple striped ones<br />
<b>- </b>Little Fingers<br />
<br />
That's it for now, I'll start all my basils and other summery herbs when the weather gets warmer. I decided I'm going to grow mint in an entire garden bed, make it into a weed. Everyone loves mint, if I have too much I'll just have to drink mojitos all summer to use them up.<br />
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Anyway, here are some pictures of what I've been growing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWb3GXoBT90Z3xFdk00vSWbXYUpnME39NAfyAlr-9UGBr2WlOUg6dUsKjZfTGgKPOrJhrYU0Ut8pj1XmuayJkIxlb6_iDtFKak6wI6Pb9fvMmU9n5iHlQXqZ7K83FLgwDZRuXf-iY02o/s1600/1+-+beet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWb3GXoBT90Z3xFdk00vSWbXYUpnME39NAfyAlr-9UGBr2WlOUg6dUsKjZfTGgKPOrJhrYU0Ut8pj1XmuayJkIxlb6_iDtFKak6wI6Pb9fvMmU9n5iHlQXqZ7K83FLgwDZRuXf-iY02o/s200/1+-+beet.jpg" width="149" /></a></div>
1 (one) beetoot. Not sure if it is bulls blood or candy stripes. I'll have to just eat it to find out.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg6luoSBr5mgr_IKcJXyXiFmKEpTIzBuZIkH9IESr9T71Ix4PmirqT8kbYqKgMSWhfTee3d4JuShA44YDlpm6feYRsu_sI8dBEVy-Ka5rOhyhEETcrz2UJxPI5AYoMwosiXp625T8zeJg/s1600/2+-+harvest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg6luoSBr5mgr_IKcJXyXiFmKEpTIzBuZIkH9IESr9T71Ix4PmirqT8kbYqKgMSWhfTee3d4JuShA44YDlpm6feYRsu_sI8dBEVy-Ka5rOhyhEETcrz2UJxPI5AYoMwosiXp625T8zeJg/s200/2+-+harvest.jpg" width="200" /></a></div>
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General weekly harvest, of beets, cabbages, kales, chervil (omg, I have so much chervil), chicory, nasturtium, french sorrel, a couple of carrots.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitO4AK0ItFkjeCVgx-riSsbVK222DW2Da3B7s7UQ4iQmSiepr731w8WJDloxCaBdGeGzRvviiJMbobN7JFirZ2Y9gInG3O8dWn7UwiCdgY_hRozrTZFLxpNmxhRmN5XVD3K0OXje6QNE/s1600/4+-+swiss+chard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitO4AK0ItFkjeCVgx-riSsbVK222DW2Da3B7s7UQ4iQmSiepr731w8WJDloxCaBdGeGzRvviiJMbobN7JFirZ2Y9gInG3O8dWn7UwiCdgY_hRozrTZFLxpNmxhRmN5XVD3K0OXje6QNE/s200/4+-+swiss+chard.jpg" width="149" /></a></div>
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I really don't know what's happened here, it's a 3 year old swiss chard plant that went to seed, but the main plant stayed alive and now I have a hanging garden of mini swiss chards.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEl9YoNRbDrwqvESsx_hrvPZeO7ZGeE_5HM_rB6vljeyCea-a1FZ97R8ZvwUefbtwpklbtEQkUhI7lJ2e2bOitoqE3RvlQ-DgxIGCkUcxpQZ1TYMvxBo28ShJZEtAQp71k28pLyZigNY/s1600/5+-+wasabi.jpg" imageanchor="1"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEl9YoNRbDrwqvESsx_hrvPZeO7ZGeE_5HM_rB6vljeyCea-a1FZ97R8ZvwUefbtwpklbtEQkUhI7lJ2e2bOitoqE3RvlQ-DgxIGCkUcxpQZ1TYMvxBo28ShJZEtAQp71k28pLyZigNY/s320/5+-+wasabi.jpg" width="149" /></a></div>
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My wasabi plant - grown from seedling approx 12 months ago and is currently in flower. The caterpillars got to the leaves, but otherwise still doing very well. I wonder how I'll propagate the plant...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEOZ2v85wf6kUXmPpAcUWi47PmVvP3HhrUbIzMzAEnjN2D90jgN2nEOVv5vDr5PtYu1q8Qi-lYfCCY-jfRB8U_OlhOZ6DMTcdg74pssNK1qs7n7U5qiltVnbQH8pGRn9WDbCMx_0-9iZg/s1600/3+-+propagation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEOZ2v85wf6kUXmPpAcUWi47PmVvP3HhrUbIzMzAEnjN2D90jgN2nEOVv5vDr5PtYu1q8Qi-lYfCCY-jfRB8U_OlhOZ6DMTcdg74pssNK1qs7n7U5qiltVnbQH8pGRn9WDbCMx_0-9iZg/s200/3+-+propagation.jpg" width="149" /></a></div>
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The summer to come, seedlings. A little later than usual, but there is still hope.</div>
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Where?</div>
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My urban garden</div>
Davehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com0tag:blogger.com,1999:blog-258274830625948959.post-14734948702374460762013-08-25T23:05:00.002+10:002013-08-26T19:33:29.491+10:00THREE WHOLE MONTHS?!SHIT.<br />
<br />
Was my last post 3 months ago?! In all fairness, I have planned to blog about something for a while, but time has been so so precious.<br />
<br />
Let me take you back to May.<br />
<br />
I ordered a whole lot of chocolate. I ate it. I decided sugar was not my friend. I decided I needed to do more physical activity to counter my sedentary lifestyle of sitting in front of a computer all day and yes, please don't even highlight that I'm blogging about that very fact, in front of a computer at night.<br />
<br />
Anyway, to cut the long story short, I decided to get off my fat ass and changed my routine. 5am starts. 9pm finishes, training twice, three, or even four times a day (not necessarily advisable if unless you're really ready to be crushed).<br />
<br />
Kettlebells, Yoga, Pilates, Swimming, Running. It is a miracle that I am in fact alive after such an intense 3 months. <br />
<br />
My weekly schedule would consist of:<br />
<br />
Yoga - Ashtanga (2x week)<br />
Pilates - (up to 5x a week, reformer - I won't lie, been some of the hardest sessions I've ever had).<br />
Swiming - (up to 2x week, 2 km per swim)<br />
Running - (1x week, when my knee doesn't decide to cave in, 10km)<br />
Kettlebells (2x week, 2 x 30min HIIT sessions with a PT)<br />
<br />
So, that is where I have been.<br />
<br />
On top of that, meticulous food preparation. No matter what people tell you, it's not fun people. It is NOT FUN preparing breakfasts, lunches, dinners that, let's face it, isn't that appetizing when it's meant to be "clean food". What does "clean food" even mean?? Well it means basically nothing delicious.<br />
<br />
Right now, I really just want a fucking burger to calm my nerves.<br />
<br />
Anyway I digress, at about 12 weeks I decided to get some metrics because I'm that much of a nerd that I don't believe in mindlessly exercising and eating clean without some hard, scientific evidence. None of this tape measurement or scale stuff, I decided to go straight to get a DEXA scan. The most accurate way to measure your body compositions such as body fat, lean mass, and bone density. To cut the long story short,I am still basically fat, need more muscle and am borderline osteo. No jokes. That is the literal truth and I'm not even exaggerating. Ok, I'm exaggerating a little, but I still have some way to go. (~80,000kJ). <br />
<br />
Week 15 over. 3 more weeks, and I'll go in for another scan to see if I've improved.<br />
<br />
Anyway, back to eating chicken, and grass for another 11 weeks - I'm
aiming for 26 weeks and then I'm eating a whole fucking cake. Not a bite, slither, or slice, but an entire cake.<br />
<br />
<br />Davehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com0tag:blogger.com,1999:blog-258274830625948959.post-57071449598151613912013-05-26T20:40:00.001+10:002013-06-15T22:23:10.961+10:00Chocolate bars - chuao, porcelana. I have a confession. I'm a guy who has a cake and chocolate addiction. Judge me if you will, but like coffee, chocolate is not just "dark, milk, and white" - there's a new type called "blond" from Valrhona. There's different cocoa cultivars, regions, estates, plantations. Unlike coffee however, the bean to bar space in chocolate is still fairly young, but single origin chocolates are become more and more popular, with the pointier end offerings that include single estates - such as the Chuao, then there are specific beans like Porcelana.<br />
<br />
Over the last few weeks I ordered a number of different varieties online, with bigger bags of valrhona (manjari, guanaja, dulcey, albinao...you get the idea) for moulding chocolates and smaller bars of amedei, pralus, michel cluizel well for eating.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NDGkN74oaTSoeDctWZeFnD5IHPJgcpmt_EnalrAPrYWuFDF_Pu58k4Dud36eaKoN5flBVeyxzeGl0dlPyo1Xa93wa7WJ8le28F2E1XKzOeIXofzkXDJkY3DPjY2skcuZsKr-f0f6W4A/s1600/3+-+packaging.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NDGkN74oaTSoeDctWZeFnD5IHPJgcpmt_EnalrAPrYWuFDF_Pu58k4Dud36eaKoN5flBVeyxzeGl0dlPyo1Xa93wa7WJ8le28F2E1XKzOeIXofzkXDJkY3DPjY2skcuZsKr-f0f6W4A/s200/3+-+packaging.jpg" width="149" /></a><br />
So today, the bars.<br />
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Amedei - Chuao<br />
Amedei - Porcelana<br />
Pralus - Chuao<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbq5c0hnMefgJvXLKIr4ukImPUHYRL0wlQrLLDiMpUvBETKErDz_lYp7TVPiqD4fjgU8iVSg_Q2unWmaYVHT9jBquPK_Y6_-mmfIp9q-WOlnO6-tav0LwY6LaFM5wbznbS4wNw_FH0JFU/s1600/4+-+pralus.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbq5c0hnMefgJvXLKIr4ukImPUHYRL0wlQrLLDiMpUvBETKErDz_lYp7TVPiqD4fjgU8iVSg_Q2unWmaYVHT9jBquPK_Y6_-mmfIp9q-WOlnO6-tav0LwY6LaFM5wbznbS4wNw_FH0JFU/s200/4+-+pralus.jpg" width="149" /></a>Amedei are seriously famous for their chuao and porcelana bars, possibly some of the best chocolate available in the world. Chuao (the region) has been labelled as one of the best region for cocoa (of the Crillio variety, which at one time, was exclusive to Amedei). After reading up on their chocolates a bit more, Amedei are in my opinion revolutionary. Active at origin, they have made the the pure strains of crillio beans available to well, the world. Porcelana, being one of the purest strains of Crillio is only made in small quantities, is highly prized and made in extremely limited quantities, the packaging (which is hand numbered by the way), indicates that only 20,000 bars are made per year. So yes, it is something special. It also comes at a special price, anywhere between $15-21 per 50g bar. It is seriously expensive. Like seriously expensive. So make no mistake, I had high expectations.<br />
<br />
I wanted to compare the Amedei Chuao with another producer to see whether there were material differences despite its identical origin. So I'll be comparing it with the Pralus. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrw_97DHQNxfUZ8gKM0j1_7ANJfNZlpL3KQ2AwGrv2IyChTXnqdWxp-7b93918KBBrEnqqTWix6lVuZ-6mknkTEHF7LDD-3PQzYAanEOBydxaI7BFt0T8eTrajka6egv2K-irheGszEDQ/s1600/2+-+porcelana+label.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrw_97DHQNxfUZ8gKM0j1_7ANJfNZlpL3KQ2AwGrv2IyChTXnqdWxp-7b93918KBBrEnqqTWix6lVuZ-6mknkTEHF7LDD-3PQzYAanEOBydxaI7BFt0T8eTrajka6egv2K-irheGszEDQ/s200/2+-+porcelana+label.jpg" width="149" /></a><br />
<br />
Pralus - Chuao<br />
First thing you notice is how smooth this chocolate is. Incredibly smooth, the mouth can only detect particle sizes of 30-50microns, and really good chocolate when conched for long enough, can be below detectable limits. This one just melts, like butter, which perhaps suggests a higher cocoa butter content to cocoa mass. This bar, overall, was quite mild, with vanilla and floral notes dominating with only a light acidity.<br />
<br />
Amedei - Chuao<br />
Unlike the Pralus, it isn't as smooth, but the flavour profile is more complex. Strong acidity, and incredibly long finish. The hallmark of a really good chocolate is how complex it is, generally devoid of a monotonous and uniform flavour profile as it melts and changes in your mouth. I won't go into describing all the notes (because I don't know how). But a very enjoyable chocolate, despite a slight graininess.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWTTkf9Qjp6zzOy8A47yI8tC45MVdo97gDhHHMntnt8ECGVF3e0sLL0mV7yfBM0mebhciPdVyitjAobVtZ6slLmJT4rOvOODdaCIjOPeQj0hyYQHwSr5ezyyo7nzfa8AIVHnBvfIl2gPE/s1600/5+-+amedei.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWTTkf9Qjp6zzOy8A47yI8tC45MVdo97gDhHHMntnt8ECGVF3e0sLL0mV7yfBM0mebhciPdVyitjAobVtZ6slLmJT4rOvOODdaCIjOPeQj0hyYQHwSr5ezyyo7nzfa8AIVHnBvfIl2gPE/s200/5+-+amedei.jpg" width="200" /></a><br />
Amedei - Porcelana<br />
Ok. There is a reason why this chocolate has such a reputation (and a wikipedia page devoted to it - anything on wikipedia must be FACT and FAMOUS). The old adage, you get what you pay for, holds true in this case. Basically, unbelievably nice chocolate to eat. Balanced acidity and smoother mouth feel than the chuao with a very complex flavour profile. Long finish. This one is not one to just eat in the car.. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbpNAr8x_hSDisgMzBwXo5cJTP1D3P7Sn_Ka6VH95qX6RGpl6zg_SsdaRwHrOivs91SO0EnxYxaODYja4TVgCErT5TDlZMANPfpXj5lSTS2Xpkhz7Nv696fUjQlIXjlUJN4UpB2NWdyho/s1600/1.+moulded.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbpNAr8x_hSDisgMzBwXo5cJTP1D3P7Sn_Ka6VH95qX6RGpl6zg_SsdaRwHrOivs91SO0EnxYxaODYja4TVgCErT5TDlZMANPfpXj5lSTS2Xpkhz7Nv696fUjQlIXjlUJN4UpB2NWdyho/s200/1.+moulded.jpg" width="149" /></a>When eaten side by side, there is no doubt the porcelana is the winner. Despite the fact that each of the bars have their own strengths, the finish of the porcelana is something that leaves an overwhelming sense of wanting more. The deep complexity of this chocolate that won't polarise people, with balanced acidity, strong aromatic notes threaded with the right amount of sweetness, it is what you really want a chocolate to be. At 70%, you'd expect some noted bitterness, but the balance and harmony of the overall flavour profile ensures the hallmark bitterness of some dark chocolates to fade into the background, with a finish that is long, satisfying and certainly complex. <br />
<br />
The Porcelana is a very expensive chocolate, but it will be worth every cent.<br />
<br />
Oh, and here are some moulded chocolates I also made with my Valrhona Guanja. Quite a bitter 70%, so a bit strong for the fillings, but still DELICIOUS!! <br />
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<br />
Where?<br />
OnlineDavehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com0tag:blogger.com,1999:blog-258274830625948959.post-22385849141696062762013-04-23T23:00:00.004+10:002013-06-15T22:26:56.450+10:00Little Hunter<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAL0azqbZ0_FNqhilOBf2gQWp8sil8MuO5nqTpcUhWtzHVhyphenhyphenhFMFx4Vh3cxk3VPkThN2H6jFSBJdXPSrDwioOLLGB7vXNZfIjoFwmymabv8v9CRuZ5cSG1xbTWCqAG7UZx6J7TuN3jtwQ/s1600/1+Kitchen.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAL0azqbZ0_FNqhilOBf2gQWp8sil8MuO5nqTpcUhWtzHVhyphenhyphenhFMFx4Vh3cxk3VPkThN2H6jFSBJdXPSrDwioOLLGB7vXNZfIjoFwmymabv8v9CRuZ5cSG1xbTWCqAG7UZx6J7TuN3jtwQ/s200/1+Kitchen.jpg" width="200" /></a>Holy toledo, how long ago did I visit this place?! Anyway, I'm blogging about it now.<br />
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Well there sure has been some hype about this place even before it opened. Some hype indeed. Maybe it's because the guy heading up this place used to work at the Fat Duck, or because the other owner is on MKR, who knows. I sure didn't see any activated almonds on the menu. I totally would've ordered them. You know I would. <br />
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Anyway, located beneath the St Georges building on Little Collins, the entrance is as discreet as it gets, no significant signage, down some stairs into a bunker space. We followed other people and hoped they knew where they were going. They did.<br />
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Truth be told, I really only wanted to try Little Hunter because of its name. It's a cool name don't you think? Or not.....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhke31kIwwpLw3PzV6AEKeCu7Rf1HeTO-OZKgAGd6lKUqyQiP6tSfwqQAtH6RTb_Fy9968IYMjX_IwdlPUeBIMWED_f8xlruQJZSChJZdH740Oej9ztv1ezV8qy_VQY9cz9G3Frqmp2zTQ/s1600/2+Bread.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhke31kIwwpLw3PzV6AEKeCu7Rf1HeTO-OZKgAGd6lKUqyQiP6tSfwqQAtH6RTb_Fy9968IYMjX_IwdlPUeBIMWED_f8xlruQJZSChJZdH740Oej9ztv1ezV8qy_VQY9cz9G3Frqmp2zTQ/s200/2+Bread.jpg" width="200" /></a>This place is not for vegetarians. So beware blog buddies. If you're a vegetarian, this place may not be for you, as almost everything has a meat component, even the bread. It started off with a baked pull apart mini loaf, herby and delicious (and was unashamedly white white white - let's face it, no one likes to admit it, but white bread didn't survive this long because it tasted bad). Oh, don't forget the chicken skin butter. CHICKEN SKIN BUTTER. <br />
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This place is also not for the dieter. So beware blog buddies. If you're watching your calories, this place may not be for you.<br />
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We started with the "crackling" and watermelon salad. The crackling was interesting, it was "puffed" rather than the classic rendition of crackling. So it was almost like eating crisps...but well, not quite crisps. It was fine, but after a few servings, you do get sick of it.The watermelon salad was excellent, the creamy goat cheese and refreshing watermelon. I loved this dish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWvB1PuSWEO9DhDDKBAAJt44g4lp3faD9prUubqk7vmtVvrEiiQOpUfscVv5kBKSaTG9cw3TbmTGNqgUjTrY7Uh2k6DinIFFv3JSfhLR8qENP1Yq0ABFUGqtRKt9kL0d0Wy8yaYS3_3c/s1600/3+Crackling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWvB1PuSWEO9DhDDKBAAJt44g4lp3faD9prUubqk7vmtVvrEiiQOpUfscVv5kBKSaTG9cw3TbmTGNqgUjTrY7Uh2k6DinIFFv3JSfhLR8qENP1Yq0ABFUGqtRKt9kL0d0Wy8yaYS3_3c/s200/3+Crackling.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2LL4H-6MbW5hPcDtKPSVCj-D-uYAXXLGc3mcx6kNnzG_wZtKWb0Ywe5bXIt3rKL5Rocn_bqq6t2fpO6b_AG2O994g0NVY6uitOTTaYHeF1mX2-aJiB_U2WuBdZpAnXMWGC7Edq-HxCnI/s1600/4+Spatchcock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2LL4H-6MbW5hPcDtKPSVCj-D-uYAXXLGc3mcx6kNnzG_wZtKWb0Ywe5bXIt3rKL5Rocn_bqq6t2fpO6b_AG2O994g0NVY6uitOTTaYHeF1mX2-aJiB_U2WuBdZpAnXMWGC7Edq-HxCnI/s200/4+Spatchcock.jpg" width="200" /></a></div>
For mains, I had spatchcock and my buddy had the <lamb>lamb...I think. The chicken was good, but it wasn't incredible, it was solidly cooked and not sandpaper dry. Perhaps it was a long day for me when I dined there, as I ultimately found it difficult to stomach all that meat. We also ordered a side of fries and yams. The fries were really more like 7 fries or something (realistically, it was 1 potato), tasty, but really you didn't get into double digits with the number of fries served. This was a bit of a disappointment, when you order fries, there should be a sense of abundance. The yams were sweet potatoes...and was quite nice...but why not call them sweet potatoes?! </lamb><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUCQWZH5nejLRj4sV2KBV27-YldxOZWzMMQH1TpDG6DcHJMBNOx1mWSWyeh78ViJ4Mc5RYKgYkcicNxYwss_PXZn2PQvhYNnPckUcQNeja79XJ5SZm0a35h0J2W7gTZS0eCyel9OiwOsM/s1600/5+Yams.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUCQWZH5nejLRj4sV2KBV27-YldxOZWzMMQH1TpDG6DcHJMBNOx1mWSWyeh78ViJ4Mc5RYKgYkcicNxYwss_PXZn2PQvhYNnPckUcQNeja79XJ5SZm0a35h0J2W7gTZS0eCyel9OiwOsM/s200/5+Yams.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzssetIDtjJVo2LJO2Hgoabn8nbwdfT-aAh6oXgIhWF2_vwu_G1C2J8VFYMBDDzSlwe4HrBO-E8AMWQsWWU3tgYPTIhBiu1HIKJ4LpUleK8p3ML4FbsAfej5d-s80z4SUBKGj6XDrZ3U/s1600/8+Fries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzssetIDtjJVo2LJO2Hgoabn8nbwdfT-aAh6oXgIhWF2_vwu_G1C2J8VFYMBDDzSlwe4HrBO-E8AMWQsWWU3tgYPTIhBiu1HIKJ4LpUleK8p3ML4FbsAfej5d-s80z4SUBKGj6XDrZ3U/s200/8+Fries.jpg" width="200" /></a></div>
We finished with the licorice ice cream and the frangipane with passionfruit curd. The licorice ice cream was delicious with the only "minor complaint" was that it was quite sweet. I make ice cream with my ice cream machine regularly (ok, I made like 10 batches in 2 weeks and then nothing afterwards since), so I'd like to think I know what I'm on about...and I really think it could've done with less sugar or something that isn't as sweet as sucrose. But then again, a minor issue...you eat ice cream well because it's meant to be sweet, so perhaps I'm just complaining because it's fun.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVf8Qj9jcthMN9KUMVoHQoObXZ_nXJRT2mRvO02fnN2LcMYU93t9XpfE19EeTSgFP3FlltzycRTh_jMrcv1-yxwm-ZLbK2y2RvJ2pzE8TE51J4VM5cgjAX6pfhCtubA0uFIXUU6GhLXSw/s1600/6+Ice+Cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVf8Qj9jcthMN9KUMVoHQoObXZ_nXJRT2mRvO02fnN2LcMYU93t9XpfE19EeTSgFP3FlltzycRTh_jMrcv1-yxwm-ZLbK2y2RvJ2pzE8TE51J4VM5cgjAX6pfhCtubA0uFIXUU6GhLXSw/s200/6+Ice+Cream.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyoEbzLs3gUxlnVM7R9SRpFbXW21XUH5aYytOpCgy5d4er-5MQ4VepcHwJ4UMX6PywItaC-aUFGi5K0D5eEwFF2n1HZShNA8jS2ab_d7NrW4RmbjNl5776ANiGUmjpuSDr1t3UpmRmi0E/s1600/7+Frangipane.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyoEbzLs3gUxlnVM7R9SRpFbXW21XUH5aYytOpCgy5d4er-5MQ4VepcHwJ4UMX6PywItaC-aUFGi5K0D5eEwFF2n1HZShNA8jS2ab_d7NrW4RmbjNl5776ANiGUmjpuSDr1t3UpmRmi0E/s200/7+Frangipane.jpg" width="200" /></a></div>
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The passionfruit curd component of the frangipane dessert was excellent and incredibly smooth, I love passionfruit curd - did you know that? Well you do now. I love love love passionfruit curd. Even though there was really only a small amount of it on the dish, I'd order it just for the curd. <br />
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Overall, the main disappointment of the night were our seats, we were seated at the bar despite arriving for a 6pm session, and well, it wasn't very comfortable. It was fine for a few drinks, but after a couple of hours, we were ready to leave. Honestly, fix your damn bar stools. <br />
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Notwithstanding that issue, the food is generally good, service good, and if you were to eat here you would generally be satisfied. It won't change your life, but then again, it's a fairly new restaurant so perhaps it'll find its groove later down the track.<br />
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Where?<br />
Little Hunter<br />
"Down the stairs", 195 Little Collins St<br />
Melbourne, CBD<br />
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<a href="http://www.urbanspoon.com/r/71/1726903/restaurant/CBD/Little-Hunter-Melbourne"><img alt="Little Hunter on Urbanspoon" src="http://www.urbanspoon.com/b/link/1726903/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><br />
<br />Davehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com0tag:blogger.com,1999:blog-258274830625948959.post-22650037529040328402013-02-19T23:11:00.003+11:002013-02-19T23:15:14.316+11:00Huxtaburger<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOUwSyqGUETYRM33Svmdti9-I46DV7ibhK208I374OGZouRHTpyelKfy0qPk2Vuw9HIFz_lHCcVv2TMxrm7f9-ipTICPldRNEhHQbevchKmMb3nGrqQc2SFlyZoMY8Af2JwCZm2NAp9M/s1600/1+-+burger.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOUwSyqGUETYRM33Svmdti9-I46DV7ibhK208I374OGZouRHTpyelKfy0qPk2Vuw9HIFz_lHCcVv2TMxrm7f9-ipTICPldRNEhHQbevchKmMb3nGrqQc2SFlyZoMY8Af2JwCZm2NAp9M/s200/1+-+burger.jpg" width="200" /></a> I can't lie. I really love burgers. If you had asked me a while ago (before BBK) if I loved burgers, I would've told you, NO. I do not love burgers. But now, I love burgers, so much so that I'd eat one before going for a swim. That's how much I love them - I am willing to risk drowning.<br />
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So it's a wonder why I've been so slow off the mark to try Huxtaburger, I mean, how many times have people asked me "what you think of huxtaburger?" when they find out how much I love burgers. <br />
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So finally bit the bullet and tried it. Try it twice in fact, over the last week or so (just to be sure). Finally. So now, I can say I've tried the Huxtaburger, I can tell you, blog buddies, what I think of huxtaburger.<br />
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Not bad. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWaO2xRTzaNpUi2idhbhPd5q2Q2sqinwHUYo4D6YGRcDS7CCi8atFy1Kd_A0iu1-ISUPOaGC_WOxEs0O7liVV7iC7S6fwqoNLP8HfDSm18XMPyDUMBG2Gm8BC3rt-NfoHZJRKiuYrKKc4/s1600/2+-+burger2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWaO2xRTzaNpUi2idhbhPd5q2Q2sqinwHUYo4D6YGRcDS7CCi8atFy1Kd_A0iu1-ISUPOaGC_WOxEs0O7liVV7iC7S6fwqoNLP8HfDSm18XMPyDUMBG2Gm8BC3rt-NfoHZJRKiuYrKKc4/s200/2+-+burger2.jpg" width="200" /></a>There has been so so so much hype around huxtaburger, expectations of it were high, and in all fairness, I did enjoy it. Totally. The bun was however, quite sweet for a burger, brioche if I'm not mistaken, but I'd say it is in balance with the tomato sauce (or "ketchup"), pickles, mustard, pattie and cheese. The burger certainly has a "fast food" element to it, you know...the sugar, the salt, the fat (pretty much in every single component). At $8.50, it's cheaper than the Beatbox Kitchen, but also smaller. It's probably the right size, anymore and you could be over it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18H8hTgzXmYjZPW417XTzxpl7MSQITTWJg1TU5lhN7PcPc7UYWngXG4Y1zvWTU9b2KFqmO2Uj0ieBNuiiF_yT3kW8a_MhBrMJdy39A47ci4yBRVlKv2YUzAcB4Bpb2-RhMHAEvtKlAPM/s1600/3+-+burger3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18H8hTgzXmYjZPW417XTzxpl7MSQITTWJg1TU5lhN7PcPc7UYWngXG4Y1zvWTU9b2KFqmO2Uj0ieBNuiiF_yT3kW8a_MhBrMJdy39A47ci4yBRVlKv2YUzAcB4Bpb2-RhMHAEvtKlAPM/s200/3+-+burger3.jpg" width="200" /></a>So , Beatbox Kitchen vs Huxtaburger? I mean, that's what you're all thinking right? If I were to crave a burger, like so much that I'd get into a street fight to get to one? I'd say the Beatbox. But I'd happily devour a huxtaburger still. Despite all the reviews indicating ridiculous waits, both times have been less than 10 mins. Just go on a weekday. <br />
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Where?<br />
106 Smith Street, Collingwood<br />
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<a href="http://www.urbanspoon.com/r/71/1642008/restaurant/Melbourne/Huxtaburger-Collingwood"><img alt="Huxtaburger on Urbanspoon" src="http://www.urbanspoon.com/b/link/1642008/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><br />
<!--10mins--><!--10mins-->Davehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com0tag:blogger.com,1999:blog-258274830625948959.post-84337653681275403622013-01-06T19:58:00.000+11:002013-01-06T20:03:59.634+11:00Señoritas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6p7d47iCl4dLbtLBSJo_fHjDNgvXJe2vFZRK3S7H2gLwA-fiANq1uKgPKbNyf-zZSayVPh59qLvxr7t6R8zFkRddpO9P9cmyhgikFxDYvsGSZ0i35hyphenhyphenpAlvpnImEATfViNjtTWuGdFYo/s1600/5+-+skeleton.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6p7d47iCl4dLbtLBSJo_fHjDNgvXJe2vFZRK3S7H2gLwA-fiANq1uKgPKbNyf-zZSayVPh59qLvxr7t6R8zFkRddpO9P9cmyhgikFxDYvsGSZ0i35hyphenhyphenpAlvpnImEATfViNjtTWuGdFYo/s200/5+-+skeleton.jpg" width="149" /></a>Holy shit. Have I neglected this blog or what? And no one even bothered to send out a search party. Disappointing people. Disappointing.<br />
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But in any case, I'm alive.<br />
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So a few weeks back, a friend was over from Perth so the decision to catch up resulted in a two part dinner, firstly at Senoritas and then a some extra bites at MoVida, the original. Let's face it, who doesn't like a bit of a mexican fiesta?!<br />
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Given it was quite a number of weeks ago, I cant' remember exactly what we had, but I do remember they had some pretty awesome margaritas. If that counts...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUKcJFOhInHyF_jranJ8z9lE_rW1lCSx0-HYohwxDWSnGIxGvx2nVdxAXyzUH9105G2SFJ31hrLpMHiE51y3RneKcip8GqE0oPxdNn0uku-BQbscRFHQiTKWWHgIh1cAtgJ6klDpsxkGI/s1600/2+-+tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUKcJFOhInHyF_jranJ8z9lE_rW1lCSx0-HYohwxDWSnGIxGvx2nVdxAXyzUH9105G2SFJ31hrLpMHiE51y3RneKcip8GqE0oPxdNn0uku-BQbscRFHQiTKWWHgIh1cAtgJ6klDpsxkGI/s200/2+-+tacos.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM80oEbgl7OkgGqYjY_095ULtHhw_ldXvOYkzcipdcFpu9r3yhZa9tDNS9ov8-IZgRlVG6MiSQc4qd-l3qVUMFmgHF8MgnL14daC4KPReDjIDfW90k206jTAb9bZLdsIR3mlC8Gr_xZTU/s1600/1+-+tacos+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM80oEbgl7OkgGqYjY_095ULtHhw_ldXvOYkzcipdcFpu9r3yhZa9tDNS9ov8-IZgRlVG6MiSQc4qd-l3qVUMFmgHF8MgnL14daC4KPReDjIDfW90k206jTAb9bZLdsIR3mlC8Gr_xZTU/s200/1+-+tacos+1.jpg" width="200" /></a></div>
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They look like tacos. Yes, you'd expect tacos at a house of Mexico....and they were good tacos. Not the dodgy shit that taste like dry beans with a corn tortilla. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDodNGY4Q84Z-HgSrYnGhBcWQRdg3tVqiINSOwY44DhsTqeQ5CBDwkJWQ8icKBytKa0WivFeLOhZMSeYobdGGL69iWwWINcmizFVruGYO_yH8-AFQTh2hyphenhyphenZkavBgmse-XBEJdPL9tpLLA/s1600/3+-+bugs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDodNGY4Q84Z-HgSrYnGhBcWQRdg3tVqiINSOwY44DhsTqeQ5CBDwkJWQ8icKBytKa0WivFeLOhZMSeYobdGGL69iWwWINcmizFVruGYO_yH8-AFQTh2hyphenhyphenZkavBgmse-XBEJdPL9tpLLA/s200/3+-+bugs.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNUSXFYvoS1achax59wqe56hw_kqAzA414m1arRrpbe2B4kTWmiSCYU6fIsHG-uwFmYrf4WEMzWN8BDUT9FGGXM3jDez4k_V0CJK_DTMyflj7QjLQbSyHyEchhAlbxK78nabNzwc2VT4/s1600/4+-+spatchcock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNUSXFYvoS1achax59wqe56hw_kqAzA414m1arRrpbe2B4kTWmiSCYU6fIsHG-uwFmYrf4WEMzWN8BDUT9FGGXM3jDez4k_V0CJK_DTMyflj7QjLQbSyHyEchhAlbxK78nabNzwc2VT4/s200/4+-+spatchcock.jpg" width="200" /></a></div>
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Bugs and spatchcock. The spatchcock was particularly good, but yeh, it was a child chicken that copped it.<br />
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Overall, it was good. Foodwise, better than mamasitas imho. And guess what? They take bookings, so you don't have to wait 3 hours to get a seat.<br />
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Adios amigos.<br />
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Where?<br />
Senoritas,<br />
16 Meyers Place,CBD<br />
<a href="http://www.urbanspoon.com/r/71/1654874/restaurant/CBD/Senoritas-Melbourne"><img alt="Señoritas on Urbanspoon" src="http://www.urbanspoon.com/b/link/1654874/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a> <br />
<br />Davehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com0tag:blogger.com,1999:blog-258274830625948959.post-10092825310721408212012-10-29T23:35:00.002+11:002013-01-15T23:54:45.767+11:00My urban garden...where's SPRING?!Well, I'm actually still alive everyone. So calm down.<br />
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Yes, the world has not brought me down just yet, almost, but not YET!<br />
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It has been such a busy time in recent months, and the amount of work that I used to put into my garden seems almost an impossible thing to repeat. I remember around this time last year, I had my summer crops in, and all I had to do was deal with my aphid (and DAMN white fly) problem.<br />
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I will admit, I have cheated this year. Last year, I ordered lacewings, used pest oil and garlic sprays to deal with the aphids. It seemed to have worked, as the beneficial insects took care of the aphids in the rose beds. I however, lost the whitefly battle through high summer as the population exploded amongst my beans and tomatoes. The impact on some of the beans was horrific.<br />
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I am not going through such effort this year to be beaten by those damn white flies again. As we've had a what seems to be a very cool October in Melbourne, the infestation has not been so severe (yet), so I decided I'd try out pyrethrum sprays, a botanical poison for insects and aquatic animals (and cats apparently). Luckily, I don't have aquatic animals or cats. The active ingredient is non selective and will kill all insects, good and bad. Not ideal, but let's call this an integrated approach to gardening...without using the systemic and synthetic poisons.<br />
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I've decided I will need to get the pest population under control early on so that it is not too late before they become uncontrollable. The plan is to spray for a few weeks and then introduce beneficials as the weather warms up to sustain them, to maintain balance in the garden.<br />
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So, yes blog buddies, I've cheated this year.<br />
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But other than that...this is what has been happening in my urban garden..N/NE of Melbourne.<br />
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Purple podded peas - Angela's blue from memory. A beautifully deep purple pod with lime, almost fluorescent green. I swore I'd never grow peas again...but this may have changed my mind.</div>
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Staggered harvests of some rainbow carrots - from purple dragon, solar yellow and lunar white carrots. Funnily, I don't actually have orange carrots.</div>
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As far as the eye can see - my strawberry plants from seed (and some more mature white alpines fruiting away). Alexandria, Reine de valles, Mignonette, Yellow Wonder, Pineapple crush and Musk Berries (soon to be transplanted!).</div>
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Of course, what would Summer be without these? My tomato seedlings, smaller than hoped but they'll be fine. Tommy toe, Yellow pear, Red fig, Aunty Ruby's Green, Maldovan Green, Hillbilly, Stupice, Rouge de Marmande and my two hopes of this season - Red Brandywine and Pink Brandywine. The Brandywine are meant to be the best of all tomatoes.</div>
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Some horseradish with lettuce and beetroots. My beetroots did not get very large...and I don't know why.</div>
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I aim trying to be as productive as possible with the land that I do have, so in went a Jiro Persimmon, and a White Shahtoot Mulberry.</div>
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And I have to end with this - a random potato plant in the back of the garden in some abandoned soil through deep winter produced that crop of potatoes. Not bad for absolute neglect. </div>
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Where?<br />
My urban garden</div>
Davehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com0tag:blogger.com,1999:blog-258274830625948959.post-22294833436567307892012-09-03T21:35:00.001+10:002012-09-03T21:35:04.017+10:00My urban garden...Spring.<div class="separator" style="clear: both; text-align: center;">
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Spring.</div>
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My coriander bounty.</div>
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Chiogga beetroot</div>
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Field of garlic. </div>
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Mizuna in bloom. </div>
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Purple broccoli</div>
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Wasabi japonica</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2r4cskD7HOSJGD2TRqY-rOna0rrJamLjt_DsBkgXA_Z60x4CqIE1mase9DYQ5N4cntgKajwpRfBw2CGIbchoi6xYJtV7WvF3MUmZP7HbXBjylhWR4suBRQT74IyxtdqZXV1R5bMZdYo/s1600/alexandria.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2r4cskD7HOSJGD2TRqY-rOna0rrJamLjt_DsBkgXA_Z60x4CqIE1mase9DYQ5N4cntgKajwpRfBw2CGIbchoi6xYJtV7WvF3MUmZP7HbXBjylhWR4suBRQT74IyxtdqZXV1R5bMZdYo/s400/alexandria.jpg" width="400" /></a></div>
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4 varieties of wild alpine strawberries.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlXQRc8k0BeAcuPUn8BVVMbC8XWmcqHY9uFMPwdHUaD-E8CK_AM7A4Vn03MmBJOzUfrHbnzRc2WjmSIZDflt60G6uz26G6FQW6GkZtSvgE2vwmcT7Y3NvQiwUvXZI0DttDfgwE3QHUpqA/s1600/wildalpine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlXQRc8k0BeAcuPUn8BVVMbC8XWmcqHY9uFMPwdHUaD-E8CK_AM7A4Vn03MmBJOzUfrHbnzRc2WjmSIZDflt60G6uz26G6FQW6GkZtSvgE2vwmcT7Y3NvQiwUvXZI0DttDfgwE3QHUpqA/s400/wildalpine.jpg" width="400" /></a></div>
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Last year's propagated alpine strawberries, ruegan cultivar.</div>
Davehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com0tag:blogger.com,1999:blog-258274830625948959.post-47973262273779128342012-08-10T22:48:00.000+10:002012-08-23T21:47:43.407+10:00My urban garden...within Spring's grasp.The days are getting longer and the glacial mornings less frequent. Deep winter has not been as pleasant as I thought. It is always nicer by imagination, by a wood fire, waking up mid morning, with a cup of chai and flicking through my cookery, pastry and garden books. To head to the market, find some interesting things to cook and spend a leisurely day contemplating Nietzsche (I'm kidding people...about the Nietzsche part the rest is FACT). But in all seriousness, to me, winter has almost always been a time for relaxation, to go on short trip, to recharge. <br />
<br />
But no, this winter has been filled with 5.30am alarms, long drives and long(ish) days. So it is so so nice to glimpse the Spring ahead, to see some sunshine, and to see the azure blue sky once more. To only have it so swiftly snatched with a series of wet, cold, miserable days. A glimmer is nevertheless a glimmer.<br />
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Despite the damp, cold and miserable weekends, I've tried to get into the garden as often as possible over the last few weeks, because what I do now will hopefully pay off in coming months. You know the old adage, you reap what you sow? I've been taking it in the literal sense. Next level interpretation.<br />
<br />
As I was clearing the garden beds, I couldn't help but harvest some of my rhubarb. I know I probably shouldn't have done so whilst they are still in hibernation....but I really couldn't help myself. It's worse because they're only 1yo's. I'll just apologise with a bag full of compost or something (they were certainly delicious).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mAwuW__tOpt2I331V72zuFEuTFyLzeLxiIQl8wC8qaEHsaFJjM7Pv-upWiOYkWs4LLB_6OEvu5Bjp-QeItCSWwnDZVgKxXgF3Xxv8iDRi6kppXlOYclB3Pr2csJEBvMZvEmRa44UuQs/s1600/Rhubarb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mAwuW__tOpt2I331V72zuFEuTFyLzeLxiIQl8wC8qaEHsaFJjM7Pv-upWiOYkWs4LLB_6OEvu5Bjp-QeItCSWwnDZVgKxXgF3Xxv8iDRi6kppXlOYclB3Pr2csJEBvMZvEmRa44UuQs/s200/Rhubarb.jpg" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Fuv7eEGh9ENNtaTmVyf6YpwwyNOeT4WfMPQnb-DST5eJ01dNMIJUd3mePA0PT_Gzl3f7hFhPuyO6CpEenj8BLfaLQ8Fc8pHarKFGAo9CE3oo9o4qFJNTFMrL12rAXa2olFtrG1Od3uQ/s1600/tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Fuv7eEGh9ENNtaTmVyf6YpwwyNOeT4WfMPQnb-DST5eJ01dNMIJUd3mePA0PT_Gzl3f7hFhPuyO6CpEenj8BLfaLQ8Fc8pHarKFGAo9CE3oo9o4qFJNTFMrL12rAXa2olFtrG1Od3uQ/s200/tomatoes.jpg" width="200" /></a></div>
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The tomato and pepper season is also starting but I may have transplanted my tomatoes in haste, so some did not survive. I will need to revisit my seeds and start them from scratch and give them some more time before I transplant them again. Or maybe just do a better job at transplanting them. One or the other <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLCFIAo8u1MI06_uVeNgN8O6ZMSLsQNbX8MexhdR9MdgeAd09QX9tsfmDv_T0I1PAdAnVnCnq7UJHQ2d_m6Z67uMOCOrK5wUsLEMPVK1MGzaE8tg2j4x2xymZvRwnjgPZNWzFAKY2jgf4/s1600/alpine+strawberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLCFIAo8u1MI06_uVeNgN8O6ZMSLsQNbX8MexhdR9MdgeAd09QX9tsfmDv_T0I1PAdAnVnCnq7UJHQ2d_m6Z67uMOCOrK5wUsLEMPVK1MGzaE8tg2j4x2xymZvRwnjgPZNWzFAKY2jgf4/s200/alpine+strawberries.jpg" width="200" /></a></div>
Remember the wild alpine strawberries that I had started 12 months ago? I've managed to get around 50 plants from the seeds that I had propagated. Probably more if I had taken more care of them during the year. I put a few, haphazardly, in a shady garden bed as an after thought last year as I had a few extras and lo, they did unbelievably well. Their resilience over our cold winter is remarkable as I certainly did not expect them to fruit in July or August. I can't wait to see what they offer up during the Spring flush.<br />
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You may wonder what my obsession with these tiny tiny strawberries are, let me say one thing. I am no fan of strawberries in general. But wild alpine strawberries, are nothing, I repeat, nothing, like what you buy in the shops. Nothing just to be sure. Their intensity in flavour is infinitely superior to any other strawberry you'll buy or grow. It is just bizarre they're not grown more, because they are relatively easy to maintain once established. Starting them from seed however can be a challenge. I nevertheless got 4 additional varieties (Yellow Wonder, Reines de valles, Mignonette, and Alexandria) in seed, so I'm certainly excited to see what this year brings.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlAJZJ0yakPWsoc-FV0-744RHLltfQ3WZfvZIu7uLfqfq2-r-_Vg3LK86nCHYF1l8AclhGyuZ23GJuOPEGrBYb2IgQ4y252iQfWQHQsiZriJd14crCo2y_9dAC5YRkKUS7RTvjMzZ8Kbo/s1600/bloom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlAJZJ0yakPWsoc-FV0-744RHLltfQ3WZfvZIu7uLfqfq2-r-_Vg3LK86nCHYF1l8AclhGyuZ23GJuOPEGrBYb2IgQ4y252iQfWQHQsiZriJd14crCo2y_9dAC5YRkKUS7RTvjMzZ8Kbo/s200/bloom.jpg" width="200" /></a></div>
Anyway, with that, I leave you with the first blooms of the garden, another hint that Spring is only moments away.<br />
<br />
Where?<br />
My urban garden.Davehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com0tag:blogger.com,1999:blog-258274830625948959.post-36777408365417763562012-08-07T22:13:00.002+10:002012-08-08T07:13:08.844+10:00Gumbo KitchenYes, another food truck.<br />
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Yes, I eat from food trucks more than I eat sit down dinners, but I have no shame people!<br />
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I was on my way home from work and I spotted the Gumbo Truck on High St in Northcote outside Kitty Somerset so I thought I'd do a u-turn and get myself one of these prawn things.<br />
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Overall impressions? I like it. But best eaten when you're hungry hungry hungry!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggRrQnQEMfZ6Zg93v4Km6bqleyGRnsko4sFIecuTMrOe-r0nzYbS6QULYh-PzpV-8i7T0TGgTmBJqTTXkp6GIPgUi5SLbTAAN5jcNYM60CTSueA1EN6BXjwhSdl7fyH_7yhxpWMoQNDXQ/s1600/gumbo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggRrQnQEMfZ6Zg93v4Km6bqleyGRnsko4sFIecuTMrOe-r0nzYbS6QULYh-PzpV-8i7T0TGgTmBJqTTXkp6GIPgUi5SLbTAAN5jcNYM60CTSueA1EN6BXjwhSdl7fyH_7yhxpWMoQNDXQ/s200/gumbo.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1_vG9QOwS9KPXNxY0CATw2pOwfKQ7TYQgP0kpw2GBf5F1ihRn3p1q7M7CtsXnrkWCxp113weQ6ETCUPQ-j0w9J5EIQrlRYlSg_x1JEE7ETG8urm7kRMhwcz_4kqd5KHJqpi4TUX_IKM/s1600/gumbo2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1_vG9QOwS9KPXNxY0CATw2pOwfKQ7TYQgP0kpw2GBf5F1ihRn3p1q7M7CtsXnrkWCxp113weQ6ETCUPQ-j0w9J5EIQrlRYlSg_x1JEE7ETG8urm7kRMhwcz_4kqd5KHJqpi4TUX_IKM/s200/gumbo2.jpg" width="200" /></a></div>
Crunchy, spicy, tangy.<br />
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I should probably try a gumbo...from a gumbo kitchen..I suppose. Maybe next time. <br />
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Where?<br />
Don't know. Somewhere in Northcote and surrounds?<br />
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<a href="http://www.urbanspoon.com/r/71/1645849/restaurant/Melbourne/Gumbo-Kitchen-Northcote"><img alt="Gumbo Kitchen on Urbanspoon" src="http://www.urbanspoon.com/b/link/1645849/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><br />
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<br />Davehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com0tag:blogger.com,1999:blog-258274830625948959.post-49726714083617361412012-07-16T23:32:00.001+10:002012-07-16T23:32:06.914+10:00It has been so long.Well, you can stay calm and have a coffee. I am not dead.<br />
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It has however, been so long. I don't know why I haven't written anything for this space. I often think that I should. To put my thoughts and opinions down. To temper them. To put them into perspective. First world problems my friends, first world problems. I sometimes do have to remind myself of that. To just pull myself from my own pity party and just have a bit of reality check. Yes, this year was meant to be the year where I find a steady state. To let things "be". But it turned out to be a year that I've needed to be reboot. And reboot. And reboot. I mean, FFS. Have you had one of those weeks, months or years?<br />
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As I write this I am conscious of the fact that I need to probably get up at 5.30am tomorrow - to make it to work. Conscious that I spent the whole of the last 12 months thinking that this would be when I would be on my holiday. Maybe a bucket list item. Or maybe just to say hello to the Southern ocean once more. Well, that's not how things have turned out.<br />
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Stability is still a distant destination.<br />
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But for now, I just want to refocus on the things that have served me well, to eat and live well. Whatever that means.<br />
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A few months ago, I started a new garlic bed. In went 250 garlic cloves, some wombok, cabbages and bokchoy. All are seemingly doing fairly well. I also have coriander to see me through the winter, mizuna, peas and hopefully beets will see me through to spring.<br />
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I have started to germinate my tomatoes, ready for a Summer that seems so far away. I finally got some Brandywine tomato seeds as I was unable to source any plants last year. I bought some horseradish from the farmer's market last week and I don't know if they'll do well, but I am starting to find comfort in my urban garden once more.I plan on increasing the depth of one of my garden beds so I can grow more root vegetables.<br />
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Yes, it is nice to focus on things that seem to work at a different speed to society.<br />
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Here is a photo which I took of one of my vietnamese mint bushes in the garden a while ago. To this day, it is still in bloom. I've eaten this herb all my life...and I've never seen it flower.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6uyN7YxBKWaYzAtQL74-e00wWprdDFnFXUjihUr8siU7xjCnb5CM3c_PNfg60HZDXKePxxom_St0Kn70tyHu5Zkd1K5ffhbmZsFHgq4EgKD6UQINA1U1XJ077bXDpJ8LqTPp5U4aOYM/s1600/P1050007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6uyN7YxBKWaYzAtQL74-e00wWprdDFnFXUjihUr8siU7xjCnb5CM3c_PNfg60HZDXKePxxom_St0Kn70tyHu5Zkd1K5ffhbmZsFHgq4EgKD6UQINA1U1XJ077bXDpJ8LqTPp5U4aOYM/s320/P1050007.jpg" width="320" /></a></div>
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I will add more pictures in coming days of my urban garden.<br />
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Where?<br />
My urban garden.<br />
<br />Davehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com0tag:blogger.com,1999:blog-258274830625948959.post-22275375705625195142012-05-18T22:53:00.000+10:002012-05-18T22:53:19.634+10:00Chez DreAfter all the hype about this place, I had to visit. Given I have been visiting South Melbourne a bit over the last few months, you know to do stuff. Like drink coffee. So it was only reasonable that I also visit Chez Dre.<br />
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At the rear of some building on Coventry St it is well hidden yet well signed (does that even make sense?). So you can't miss it...not really. It has "<i>patisserie" </i>and "<i>boulangerie"</i> on its sign. Isn't boulangerie a sexy word? Seriously...say it with me...<i>boulangerie.</i><br />
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Anyway, I digress. It is a fairly open space, with an open kitchen. Although the kitchen seems more of a cafe kitchen than a pastry kitchen...or a bakery for that matter. Anyway, walk through, and you will see a cabinet with some petit gateauxs, choux pastries, tarts and the like. Indeed, they do look very glamorous.<i> </i> <br />
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So what did I try?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwmXSxiFtwl49NawAQBwfq_eWS_E7UFuMf3D-LzE2jc4r5nt2taK-0TTJt00rVyx1-XVuu8Y4Fdum16pd_dv4tmiZzfa70uEwcnPjLSLUmV2fgqCHSdaR7SsnMVqJvr56_Z7FnwRUtpC0/s1600/lemon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwmXSxiFtwl49NawAQBwfq_eWS_E7UFuMf3D-LzE2jc4r5nt2taK-0TTJt00rVyx1-XVuu8Y4Fdum16pd_dv4tmiZzfa70uEwcnPjLSLUmV2fgqCHSdaR7SsnMVqJvr56_Z7FnwRUtpC0/s200/lemon.jpg" width="149" /></a>1. Lemon Meringue Pie.<br />
2. Passionfruit Tart.<br />
3. Vanilla eclair.<br />
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Summary in a word? OK.<br />
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The lemon meringue pie was a little disappointing. There was something about the lemon curd that I couldn't quite put my finger on...it just wasn't as zingy as I'd expect a lemon curd to be. Trust me, I make a lot of curd and this was a bit odd. Possibly the use of lemon puree which isn't a good idea for curds and custards really...but I could be totally totally wrong.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqYcwRmMQCOdQHySjbFsgy-TMiCBHEaxwC6Rpmw3UnIB5Qhk8730-_Ng0m1CEjO2xzmW1jMlz4ihyhHFfD_Y1ucQ41hN2a9eTMmKtCNZfvEt8PHTZqe39nceATKwvq6DM8arrFoZmi7fw/s1600/passionfruit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqYcwRmMQCOdQHySjbFsgy-TMiCBHEaxwC6Rpmw3UnIB5Qhk8730-_Ng0m1CEjO2xzmW1jMlz4ihyhHFfD_Y1ucQ41hN2a9eTMmKtCNZfvEt8PHTZqe39nceATKwvq6DM8arrFoZmi7fw/s200/passionfruit.jpg" width="149" /></a><br />
The passionfruit tart however, was delicious. Ultra smooth curd with a great cocoa tart base. What more can I say? A classic passionfruit tart. <br />
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The eclair was also ok. The creme patissiere filling was smooth, as was the whipped vanilla cream. But lets face it boys and girls, it's an eclair...for $8.50. A bit rich, but ok I get it...it was an eclair with like a sable or "croustilliant" covering which is more work...but $8.50 for an eclair. I'm not stingy, but I just can't get over that it's just an eclair people.<br />
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So visit if you're nearby as in all fairness, I haven't tried their coffees or their food. Just their pastries.<br />
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Where?<br />
rear 285-287 Coventry St, South Melbourne<br />
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<a href="http://www.urbanspoon.com/r/71/1589178/restaurant/Melbourne/Chez-Dre-South-Melbourne"><img alt="Chez Dré on Urbanspoon" src="http://www.urbanspoon.com/b/link/1589178/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a>Davehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com1tag:blogger.com,1999:blog-258274830625948959.post-81119482435126491492012-04-18T00:06:00.001+10:002012-05-08T23:32:59.775+10:00Stuff..with chocolate and coffee and more stuffShit, it's been a long time. I can offer nothing but excuses for neglecting this space of mine.<br />
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This post has been sitting in draft for months, so I figured I better delete it or post it. It has been so long since I've posted about coffee. My love of coffee is on the cusp of obsessive. I know it, you know it, we all know it - so let's not hide it like a dirty secret. So indeed, I have no shame here.<br />
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So I just wanted to dot point a few of the cafe's I routinely drink at, and some not so routinely just because I wanted to see what all the hype was about. <br />
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Brunswick East Project<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgIl2mjhyphenhyphenwum6zhOWGROkUiUBWVcrinI_WpLZ3zn4xtyuW1krotgNZqYZx-MjT1mvEl60rV5B_SdHAps2PsBQOPiLmkDUQCypZu4pGgqqo-WnMrdhbv5Pk0RnXRQC-BZIGc8jEcNSClk8/s1600/syphon.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgIl2mjhyphenhyphenwum6zhOWGROkUiUBWVcrinI_WpLZ3zn4xtyuW1krotgNZqYZx-MjT1mvEl60rV5B_SdHAps2PsBQOPiLmkDUQCypZu4pGgqqo-WnMrdhbv5Pk0RnXRQC-BZIGc8jEcNSClk8/s1600/syphon.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgIl2mjhyphenhyphenwum6zhOWGROkUiUBWVcrinI_WpLZ3zn4xtyuW1krotgNZqYZx-MjT1mvEl60rV5B_SdHAps2PsBQOPiLmkDUQCypZu4pGgqqo-WnMrdhbv5Pk0RnXRQC-BZIGc8jEcNSClk8/s1600/syphon.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgIl2mjhyphenhyphenwum6zhOWGROkUiUBWVcrinI_WpLZ3zn4xtyuW1krotgNZqYZx-MjT1mvEl60rV5B_SdHAps2PsBQOPiLmkDUQCypZu4pGgqqo-WnMrdhbv5Pk0RnXRQC-BZIGc8jEcNSClk8/s200/syphon.jpg" width="200" /></a><br />
I'd have to start off with my absolute favourite place The Brunswick East Project. Yes, it says "No Hawkers or Bloggers" on the door. But I love this place, so I'm living dangerously. All for you dear friends. The friendliest cafe staff, the best advice and definitely some of the best coffee being delivered.<br />
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After many many coffees, I have to say TBEP does the most consistent coffee around. Did I also say consistently GREAT coffee on their two slayers? Yes. They also do an amazing cold drip. One of the best imho.<br />
<a href="http://www.urbanspoon.com/r/71/777777/restaurant/Melbourne/Brunswick/Brunswick-East-Project-Brunswick-East" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Brunswick East Project on Urbanspoon" src="http://www.urbanspoon.com/b/logo/777777/minilogo.gif" style="border: medium none; height: 15px; width: 104px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRzkWGlrC7014ET0i3pKOM159zdJhzchfyguPNOvjdMXZBmA-nZLzaF4VbFirySLzI0RALw0TqUU7Fj5jPSC0AJIg6NMGVFvYP1ot7-yY6xpUYmfuzN8ogQKskGJeDQXLqEgEBO2XLtJk/s1600/26102011022.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRzkWGlrC7014ET0i3pKOM159zdJhzchfyguPNOvjdMXZBmA-nZLzaF4VbFirySLzI0RALw0TqUU7Fj5jPSC0AJIg6NMGVFvYP1ot7-yY6xpUYmfuzN8ogQKskGJeDQXLqEgEBO2XLtJk/s200/26102011022.JPG" width="200" /></a>Wide Open Road<br />
A neat little cafe in Barkly St in Brunswick, really limited seating, but when the sun is out, and the weather is fine, it is so nice to sit outside and just enjoy life (even if the view is Safeway). Currently being renovated or something, but their coffee just as good as any.<br />
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<a href="http://www.urbanspoon.com/r/71/1581531/restaurant/Melbourne/Wide-Open-Road-Brunswick"><img alt="Wide Open Road on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1581531/minilogo.gif" style="border: medium none; height: 15px; width: 104px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrd9YbU1zapgg3q32vPgmzNua-8WRDlLSzIuWygDPmwSxQ1HQZAXVkW4pXhVbJ1FV4VYE9zjzVMHUNgdLVl_m4EM9ajKnleENgz2165PkSBdF-PbLkBO3QKda3-DEarSxqvGRyn6jqPEw/s1600/26102011023.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrd9YbU1zapgg3q32vPgmzNua-8WRDlLSzIuWygDPmwSxQ1HQZAXVkW4pXhVbJ1FV4VYE9zjzVMHUNgdLVl_m4EM9ajKnleENgz2165PkSBdF-PbLkBO3QKda3-DEarSxqvGRyn6jqPEw/s200/26102011023.JPG" width="200" /></a> L'atelier by Monsier Truffe<br />
Ok, this isn't really a "coffee" place, rather it is more a "chocolate place". But how could I not mention this place? They conch their own freaken chocolate. Who does that? Well, not many I tell you. Not many. That's what you call dedication. I mean, I won't lie, I wouldn't be able to tell you whether or not their single origin Madagascan is better than Valhrona's single origin madagascan, but points just for being different! Their hot choc is seriously, the only hot chocolate you should be drinking. The darkest only. <br />
<a href="http://www.urbanspoon.com/r/71/1607000/restaurant/Melbourne/Brunswick/Latelier-by-Monsieur-Truffe-Brunswick-East"><img alt="L'atelier by Monsieur Truffe on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1607000/minilogo.gif" style="border: medium none; height: 15px; width: 104px;" /></a><br />
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Seven Seeds<br />
I suppose because they're the same group of peeps that I've grouped them. Seven seeds is famous for their specialty coffee and damn have I had some amazing coffee here - namely their filters and cold drips. I've had some <b>brilliant</b> geisha coffees here. I love this place if I can be bothered traveling that extra 5 minutes, and also if I'm willing to battle the legions of other fans. It is that busy.<br />
<a href="http://www.urbanspoon.com/r/71/1453620/restaurant/Melbourne/North-Melbourne/Seven-Seeds-Carlton"><img alt="Seven Seeds on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1453620/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUXZnvrbI0zBSq0b8Zk5iSknkfWCbsjxoJVI3fGgcVcrhWhnyaUg2pIaODwm3cETz3R6OSAzhhZ3pYAv3_tgELH9tk0fJmaI5Hb3FBiOw_mh0cRPDRTt8SOVUWxBn2_mxxRsuDcRTTfZo/s1600/1-colddrip.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUXZnvrbI0zBSq0b8Zk5iSknkfWCbsjxoJVI3fGgcVcrhWhnyaUg2pIaODwm3cETz3R6OSAzhhZ3pYAv3_tgELH9tk0fJmaI5Hb3FBiOw_mh0cRPDRTt8SOVUWxBn2_mxxRsuDcRTTfZo/s200/1-colddrip.jpg" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDagvY_p5B0HvAEd2mnTmjXfhXHIG1jdwpY-e-fEL5UWCsv19YvEF_g0O0O615tjzsATfAxuyxVgRn5b2VFt2GN8rLNUdjzUQLWSZqR5LlmCuW9zgFDeu1TTGK5SpaN-tbuHQXoHgRam0/s1600/2-pulledpork.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDagvY_p5B0HvAEd2mnTmjXfhXHIG1jdwpY-e-fEL5UWCsv19YvEF_g0O0O615tjzsATfAxuyxVgRn5b2VFt2GN8rLNUdjzUQLWSZqR5LlmCuW9zgFDeu1TTGK5SpaN-tbuHQXoHgRam0/s200/2-pulledpork.jpg" width="200" /></a></div>
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BBB</div>
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I like BBB. I really do. But I have to admit, it is better when certain staff are pulling the shots. I know, big call, but I do like BBB. I used to walk 10mins from the office to get a coffee. But it's true, it's better when the shots come from certain staff.<br />
<a href="http://www.urbanspoon.com/r/71/777377/restaurant/CBD/Brother-Baba-Budan-Melbourne"><img alt="Brother Baba Budan on Urbanspoon" src="http://www.urbanspoon.com/b/logo/777377/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a> </div>
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Manchester Press<br />
No doubt, this place is super cool. Hidden in a laneway, a haven within the city grid. The food is simple, honest and pretty delicious. The decor is brillaint - I mean, how could you not like POISON bottles being used as vases? And of course, their intricate etched latte art draws the "wows" and "omgs". But I'm going to go out on a limb and say it...their coffee can be really hit and miss....like REALLY hit and miss. It's nice early morning, when it's quieter. It's nice to sit and enjoy the space, but if you really need a shot to save your life, look into BBB and see who's behind the machine.<br />
<a href="http://www.urbanspoon.com/r/71/1584177/restaurant/CBD/Manchester-Press-Melbourne"><img alt="Manchester Press on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1584177/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZJKO-a2dVOKoeYDv2HGeCKOzTBObU8yQze5OhLM5-g2f4W3urOiIYlTjScj6UF-0_qP-3R1LIfGqvwXqJfkHT8fCpeSpRs8BMKDGRPBOt3byZkVxLGBrDttySACXUBQNUOOp26m_i6U/s1600/DeadManEspresso.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZJKO-a2dVOKoeYDv2HGeCKOzTBObU8yQze5OhLM5-g2f4W3urOiIYlTjScj6UF-0_qP-3R1LIfGqvwXqJfkHT8fCpeSpRs8BMKDGRPBOt3byZkVxLGBrDttySACXUBQNUOOp26m_i6U/s200/DeadManEspresso.jpg" width="200" /></a>Dead Man Espresso<br />
I love the name. I love the space. I love their coffee.<br />
That is all. Oh, did I mention I love the space? An almost balcony effect with their elevated seating, on a warm summery day with a delicious pour over will bring a bit of happiness in your life. Trust me.<br />
<a href="http://www.urbanspoon.com/r/71/1481230/restaurant/South-Melbourne/Dead-Man-Espresso-Melbourne"><img alt="Dead Man Espresso on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1481230/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a> <br />
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Proud Mary<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-uoWM-IoPoZkT7Hh6rRDyKAjiXBDzGUnp3RL8up2PasqgiNE3PznNRpIcOiVIT5icO3Ey6C9zWR1DpgYdkM_3KgRuot0M6Jj6VO828vOQa36y5Q6KNlNEerxhKp8TiB7sVaZpuHO-n4/s1600/ProudMary.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-uoWM-IoPoZkT7Hh6rRDyKAjiXBDzGUnp3RL8up2PasqgiNE3PznNRpIcOiVIT5icO3Ey6C9zWR1DpgYdkM_3KgRuot0M6Jj6VO828vOQa36y5Q6KNlNEerxhKp8TiB7sVaZpuHO-n4/s200/ProudMary.jpg" width="200" /></a>I have to admit, I went to Proud Mary just to check what all the hype was about. Yes, I'm sure "bloggers" like myself, add to the hype, but I had to. Seriously, if their coffee is THAT good right? I mean, they have a Yama cold drip sitting in the middle of their communal table. Surely, their cold drip would be amazing to have such an instrument for all to see? Well...it was ok.<br />
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The food was also ok. That's right, it was just ok, but maybe it's me?<br />
<a href="http://www.urbanspoon.com/r/71/1495711/restaurant/Melbourne/Proud-Mary-Collingwood"><img alt="Proud Mary on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1495711/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a> <br />
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Three Bags Full<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-1pWv_bNi1xI4PGAX4ifAhM3aygqiWigVO6Kit7jhkvgugYALyV0bFStM6GybJXyAKGl2SgzAwLN_-7gsULFmjuOWPiXPrhjiSMGa2XP7v35jijYFAELchO5_k9HvCYCRCcFCzc1fQWY/s1600/ThreeBagsFull.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-1pWv_bNi1xI4PGAX4ifAhM3aygqiWigVO6Kit7jhkvgugYALyV0bFStM6GybJXyAKGl2SgzAwLN_-7gsULFmjuOWPiXPrhjiSMGa2XP7v35jijYFAELchO5_k9HvCYCRCcFCzc1fQWY/s200/ThreeBagsFull.jpg" width="200" /></a><br />
To me, Three Bags Full and Proud Mary are very similar. Perhaps, it's their location? You know, sort of middle of no-where-backstreets of inner-city suburban cafe. But I like Three Bags Full. I don't know what it is. I like it. Food was great, piccolo was great. What else could I ask for?<br />
<a href="http://www.urbanspoon.com/r/71/1506665/restaurant/Melbourne/Richmond/Three-Bags-Full-Abbotsford"><img alt="Three Bags Full on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1506665/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a><br />
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St Ali<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid8X4o-BxSGyPY79wfAlUKLWJr_c7BYYlWMtYKUlVUs2IV1PDlfjqJPA4FXt49dAm1WR49pU92BKbez3i-77fFeEsGeEyJvmAC3MrZ-9GRpVfZ6mwQddGQ4hPGsh9j8vSOi8x8DtpaGeU/s1600/StAliSyphon.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid8X4o-BxSGyPY79wfAlUKLWJr_c7BYYlWMtYKUlVUs2IV1PDlfjqJPA4FXt49dAm1WR49pU92BKbez3i-77fFeEsGeEyJvmAC3MrZ-9GRpVfZ6mwQddGQ4hPGsh9j8vSOi8x8DtpaGeU/s200/StAliSyphon.jpg" width="149" /></a>Well, how could a post be about coffee without St Ali? Prior to this year, it had been years, YEARS since my last visit to this South Melbourne cafe. I mentioned to a friend that we went well before it exploded and became this empire. Well before it became so damn busy. When it was possible to be the only people in the cafe. It was that long ago, when I was still able to bitch about how much I hated uni. I know. That was before reality.<br />
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I must admit, I had lowered my expectations of this place. As places become "gastrotemples / coffee meccas", they lose their charm. They just become big. You know. But I was wrong. I really really liked it. Sure their cold drip was ok. But it was their syphon. A syphon of the Panama Don Pachi Geisha was stratospherically good. Sure it was $12, but it was one of the best 'filters' I've had to date. <br />
<a href="http://www.urbanspoon.com/r/71/761778/restaurant/Melbourne/St-Ali-South-Melbourne"><img alt="St Ali on Urbanspoon" src="http://www.urbanspoon.com/b/logo/761778/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a><br />
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Summary?!<br />
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There are so many cafes in Melbourne and it is so clear that it's the "food" component that really creates an insane amount of hype around a "coffee house / cafe". But I'm more often than not, left a bit disappointed with their coffees, namely espresso based.<br />
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Places whose primary and sometimes, only focus has always been coffee seems to always deliver. For now, I'm playing with my new coffee gadgets. <br />
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Where?<br />
EverywhereDavehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com0tag:blogger.com,1999:blog-258274830625948959.post-32013755047029552662012-02-07T00:34:00.003+11:002012-02-07T00:43:09.613+11:00Spice Temple IIIt has been almost a year since my last visit to the Spice Temple and I wonder why it has been such a long interlude between visits. You know you're onto a winner when you see me blog about a place twice...so another year, another dinner. <br />
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Despite only receiving 1 "chef's hat", the food here in my opinion is some of the best Chinese to be had. This place stands apart from the rest by deviating from the so so boring, Cantonese cuisine that is more often than not branded as "Chinese". Yes Cantonese cuisine is Chinese, but seriously, it gets pretty damn boring sometimes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidzOIna-plC3PQWIcgaSdhhI3uzjUuOhaa9d6eJZBZqc2AuupGic83yFqM8ZyfDSmBUpxL9k4ryxUr5J-SDPci680nqzulTAtDVXcAZLmI7CXha9DA7uDQgaCx-0nOH3TrYVaZ4TPMFfE/s1600/2-greenlipabalone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidzOIna-plC3PQWIcgaSdhhI3uzjUuOhaa9d6eJZBZqc2AuupGic83yFqM8ZyfDSmBUpxL9k4ryxUr5J-SDPci680nqzulTAtDVXcAZLmI7CXha9DA7uDQgaCx-0nOH3TrYVaZ4TPMFfE/s200/2-greenlipabalone.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHNqgFBkl2y2euTgFZD0pW4z-ZyhEmThv3NvnvetJRoSoK5bcKgQW2wqwsZDFbI16Y1CJFG_yXdy-DiXVEGQ04566GAMGsrXzmJVfb6QV3jJac2ToQ851u7dOWhE4EqdDyMisLuM7kvJs/s1600/3-lobster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHNqgFBkl2y2euTgFZD0pW4z-ZyhEmThv3NvnvetJRoSoK5bcKgQW2wqwsZDFbI16Y1CJFG_yXdy-DiXVEGQ04566GAMGsrXzmJVfb6QV3jJac2ToQ851u7dOWhE4EqdDyMisLuM7kvJs/s200/3-lobster.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxUndgH0kRuKdnqX-25Ph43hrYADtsj5ff-EQoCqaqQavtAIzvmKwts2ckeWdtbuGb4gY3Fts_taOmMm93QAhLtdWe0Sw8RXNJaHVURksZQ1cZIvXEJQ6nKw0rJU3uZmhd8hUQTiFxSpo/s1600/1-shanghaitofu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxUndgH0kRuKdnqX-25Ph43hrYADtsj5ff-EQoCqaqQavtAIzvmKwts2ckeWdtbuGb4gY3Fts_taOmMm93QAhLtdWe0Sw8RXNJaHVURksZQ1cZIvXEJQ6nKw0rJU3uZmhd8hUQTiFxSpo/s200/1-shanghaitofu.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4MYDL1Z0EahMzqI4_wTl3hGndC-lJn2Tf0N4K-5aBEYOoHDkqlUNaNjaI2NI0p_HQny3RTJGlRQt4yeiPXH87xLu-ifGdW7cZAnpD5nv8IPnhdxhgTKr_CjKYZIy1vqyFpvTpcBVcZdo/s1600/7-others.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4MYDL1Z0EahMzqI4_wTl3hGndC-lJn2Tf0N4K-5aBEYOoHDkqlUNaNjaI2NI0p_HQny3RTJGlRQt4yeiPXH87xLu-ifGdW7cZAnpD5nv8IPnhdxhgTKr_CjKYZIy1vqyFpvTpcBVcZdo/s200/7-others.jpg" width="200" /></a></div><br />
Firstly, the restaurant space is dark but the silouhettes of coloured glass looking onto Southbank create the perfect space for a dinner. It is indeed, a super sexy space. Secondly, the service was effortless and impeccable, all done with a smile (I know, WTF?! waiters and waitresses smiling, WTF! indeed) It is interesting that the Neil Perry empire could have such different restaurants as my last visits to Rockpool left me less than impressed. But I am so glad, the Spice Temple works.<br />
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The kitchen, was phenomenally fast which suited us just fine, if not better than fine. So, this was majorly bonus points for Spice Temple!<br />
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I won't talk about the food too much as I've posted about this place before, all you need to know is that everything we ordered was what it should have been. No mismatches in flavours or textures. We ended up ordering their tingling prawns, steamed eggplant, crispy pork belly with smoked tofu, shanghai style tofu and crab soup, hot and numbing crispy pork, green lip abalone with mushrooms, steamed lobster with ginger and shallots, choy sum with garlic, and a few desserts.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5qx6V4WSKTmDdj90MrwIZChbbzk9L5cDNkQ6aYVO_iY5ru_P7tIS57d0dEMQwsmf9EBT_eUKm79wAN92dcQ_AhgL_b90u6k0c6GcbzlCOvcODcbMP5sMFQIYOBCN24T6yfYRlv3hh5P4/s1600/4-crispyduck.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5qx6V4WSKTmDdj90MrwIZChbbzk9L5cDNkQ6aYVO_iY5ru_P7tIS57d0dEMQwsmf9EBT_eUKm79wAN92dcQ_AhgL_b90u6k0c6GcbzlCOvcODcbMP5sMFQIYOBCN24T6yfYRlv3hh5P4/s200/4-crispyduck.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZM2n2k_BnhVZP7l0YaDC5NpHpwQ6zrkHkKgaSRrHl9sbGUCFEDPD_nmFReop5kTUWHcElRj9g8QWB47Oc9zQuUFgiLM7PueENxZiSIiIIE_kjkdpEAM17sGXHB-k1fwyvbVpcore7t4/s1600/6-mangopudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZM2n2k_BnhVZP7l0YaDC5NpHpwQ6zrkHkKgaSRrHl9sbGUCFEDPD_nmFReop5kTUWHcElRj9g8QWB47Oc9zQuUFgiLM7PueENxZiSIiIIE_kjkdpEAM17sGXHB-k1fwyvbVpcore7t4/s200/6-mangopudding.jpg" width="200" /></a></div><br />
Notable mentions go to the cold eggplant dish, shanghai style crab and tofu soup and the "hot and numbing" crispy duck. They are serious about the hot and numbing, probably more than last time (or maybe my tolerance has dropped) but damn, was it delicious. Oh and of course, if you can't deal with "heat", don't order the hot and spicy dishes - they aren't being dramatic when they say it's hot. I do note that their lobster this time round was much much better than what I remember. Much better. I don't understand where all the bitching and moaning about this place in other reviews comes from - because, this place is ace. <br />
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Indeed, I do love the Spice Temple and so should you. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF2F63vqB-xgQlnLZPb-36skkjSlLJRN1gG87pj257qTXrSPw1me6KCbXADNOiA6Y-jXRJa3aoPU2cJVMWleGO0zKaS5Ag5Sg3X5HnZTHHk-vk2tqWDEVPRw_0XxJk4XVmnpNT75uyLxY/s1600/5-lonelyparfait.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF2F63vqB-xgQlnLZPb-36skkjSlLJRN1gG87pj257qTXrSPw1me6KCbXADNOiA6Y-jXRJa3aoPU2cJVMWleGO0zKaS5Ag5Sg3X5HnZTHHk-vk2tqWDEVPRw_0XxJk4XVmnpNT75uyLxY/s200/5-lonelyparfait.jpg" width="200" /></a><br />
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Where?<br />
Spice Temple, Crown Casino Complex, Melbourne<br />
<a href="http://www.urbanspoon.com/r/71/1557539/restaurant/Melbourne/Spice-Temple-Southbank"><img alt="Spice Temple on Urbanspoon" src="http://www.urbanspoon.com/b/link/1557539/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>Davehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com0tag:blogger.com,1999:blog-258274830625948959.post-24651961776253818792012-02-06T00:45:00.001+11:002012-02-06T18:01:04.670+11:00MissChu<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbc5UzsulihGeeUzBpG5FPpIPwn6Fs5f7Hqltwn2kbaG-hgKjQX3wy3xIPUMer73CJ1s-iC-7X8sOU1LF77_fQNhIkkImf0XMePVcoBZ2-3oye5wdkZYv6exmQyC4zZahcNDB1WNYOzM/s1600/2-ricepaper.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbc5UzsulihGeeUzBpG5FPpIPwn6Fs5f7Hqltwn2kbaG-hgKjQX3wy3xIPUMer73CJ1s-iC-7X8sOU1LF77_fQNhIkkImf0XMePVcoBZ2-3oye5wdkZYv6exmQyC4zZahcNDB1WNYOzM/s200/2-ricepaper.jpg" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPrxvadSYWerpUJKscrfl17oZ37U7JCdWYqoFZJl3aAyOsf8Afm5w1fZHF_aUK0b3iyF_YmQl1vkq56doVPuxivUuV-LwDNavBnd9R6YMXDGFTX3bDF2kdo-qxJAh4wLamyh5fnRU5Zys/s1600/1-dumplings.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPrxvadSYWerpUJKscrfl17oZ37U7JCdWYqoFZJl3aAyOsf8Afm5w1fZHF_aUK0b3iyF_YmQl1vkq56doVPuxivUuV-LwDNavBnd9R6YMXDGFTX3bDF2kdo-qxJAh4wLamyh5fnRU5Zys/s200/1-dumplings.jpg" width="200" /></a>Well, MissChu is allegedly the queen of rice paper rolls (as per their slogan) so you really should expect phenomenal rice paper rolls.<br />
<br />
I have to disclaim my bias here, and say we (as in others in my family) do brilliant rice paper rolls. As in, just as good as place..if not better, so I knew, it'd take an epic effort to wow me, especially on rice paper rolls.<br />
<br />
The positives is that I don't think there is any other place like this in Melbourne, not that I know of anyway, so they've got that niche covered. However, they seemed pre-prepared. This is great for lunch time, but for a dinner type meal, I think it was a bit "meh". Why am I so critical I hear you ask!? Well, rice paper rolls are just THAT much better when they're freshly rolled because they start to dry up very quickly. The one I had, the skin was getting dry, but the fillings were delicious. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgq3w9d7UNSjwgSws5MhXV9C0FjD8dbXzNE2kzTJotaUxdd3pjBTTOMKwwNFDV6Ux24j2utJi9i1v9g3vjvWX7jtCwdOCfkssccpdmAiGclPrBe5wjBWreS1-MvRasvUNUNBlT-d212s/s1600/3-cocktail.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgq3w9d7UNSjwgSws5MhXV9C0FjD8dbXzNE2kzTJotaUxdd3pjBTTOMKwwNFDV6Ux24j2utJi9i1v9g3vjvWX7jtCwdOCfkssccpdmAiGclPrBe5wjBWreS1-MvRasvUNUNBlT-d212s/s200/3-cocktail.jpg" width="200" /></a><br />
A lot of places fill them with vermicilli and a few herbs and a tiny slither of meat. Which really is quite disappointing. MissChu certainly has the balance right.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4tsQaYiE2gpVOlcdn1vAKzsfq-4X667lQW_fn4rGe7fjLJyPYmoKORQ8vmtyYsCxejjSIVQD9DFJvzZoaRsRI6UhjmPiiaf5WhYEjr0wlEo07NLJ2rFOQRrCMNaUofY-lO1Xmx0pLDg/s1600/4-vermicilli+beef+salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4tsQaYiE2gpVOlcdn1vAKzsfq-4X667lQW_fn4rGe7fjLJyPYmoKORQ8vmtyYsCxejjSIVQD9DFJvzZoaRsRI6UhjmPiiaf5WhYEjr0wlEo07NLJ2rFOQRrCMNaUofY-lO1Xmx0pLDg/s200/4-vermicilli+beef+salad.jpg" width="200" /></a><br />
Their cocktails are interesting as well, using the classic, "Frozen Fresh Young Coconut" juices that you can get at an asian supermarket as the basis for their cocktails. Pretty nice, but beware diabetics.<br />
<br />
I think in summary, it is an ok place to get a quick bite in the CBD. Yes they do good rice paper rolls, but I must admit, I won't be waking up in a cold sweat thinking about them.<br />
<br />
But if you know how to make rice paper rolls, don't expect a revelation. Oh, the use of immigration photos as their wall paper...is a bit ......errr.. seriously?!? On that note, we went to New Gold Mountain and there were also photos of random people on the wall as you walk up the dark dark stairs, which was a bit unnerving...<br />
<br />
<br />
Where?<br />
MissChu, 297 Exhibition St, Melbourne<br />
<br />
<a href="http://www.urbanspoon.com/r/71/1574505/restaurant/CBD/MissChu-Melbourne"><img alt="MissChu on Urbanspoon" src="http://www.urbanspoon.com/b/link/1574505/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>Davehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com0tag:blogger.com,1999:blog-258274830625948959.post-44198679150161336042012-02-05T10:28:00.001+11:002012-02-05T10:35:04.332+11:00Le SausageAnother food truck, like the Taco Truck and the Beatbox Kitchen, but not related to either.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCsVnO5OwrauXyhb3ima8VmRvSPN3iq5GK9KLvT-p_wbf2vVLs__jokJfiUWP4zXciV0cLFpehY0KpRghi7GdUIWYoTE2mcb3DbPF54ukZWLuCCBC7j9M7coSIBmhY0W2aH9_hjNkColE/s1600/1+-+chippies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCsVnO5OwrauXyhb3ima8VmRvSPN3iq5GK9KLvT-p_wbf2vVLs__jokJfiUWP4zXciV0cLFpehY0KpRghi7GdUIWYoTE2mcb3DbPF54ukZWLuCCBC7j9M7coSIBmhY0W2aH9_hjNkColE/s200/1+-+chippies.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHx5WQxuGUnotB4dBLLnFgkVcrSfoS1rZNOd-q9qQBHhdV1biTEAa040PlPP4O6ShfiZ0IrixX0wecahOV8knowm4dt2S7SLlWNmTB5S4nG-IsNYRE6fK9VHPRIjT4zJRLifvbRybmM8/s1600/2+-+italian+job.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHx5WQxuGUnotB4dBLLnFgkVcrSfoS1rZNOd-q9qQBHhdV1biTEAa040PlPP4O6ShfiZ0IrixX0wecahOV8knowm4dt2S7SLlWNmTB5S4nG-IsNYRE6fK9VHPRIjT4zJRLifvbRybmM8/s200/2+-+italian+job.jpg" width="200" /></a></div><br />
They do sausages and chips. They do great sausages and great chips. What else can I say? Only down side is that the bread they use, I'm not a fan of it. I don't know why...it just doesn't seem to "work" as well as I think it could. But what do I know?<br />
<br />
Did I say they do some mean chips? <br />
<br />
Where?<br />
Around Moreland I suppose<br />
<br />
<a href="http://www.urbanspoon.com/r/71/1627698/restaurant/Northcote/Le-Sausage-Mobile-Food-Truck-Melbourne"><img alt="Le Sausage Mobile Food Truck on Urbanspoon" src="http://www.urbanspoon.com/b/link/1627698/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>Davehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com1tag:blogger.com,1999:blog-258274830625948959.post-40128488800797641582012-02-04T01:12:00.002+11:002012-02-04T17:58:09.823+11:00Monk Bodhi Dharma<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy0ZhzI-72H_HBj1X_5H21rUkdZQ3lwVpCXqhrEhxBCiHlzeyAGa7FugA9GqNt904bOSrsVt7BTSoH-0Ec3xYxq2TMPMmx9LiHN7nELLmpVGzGqjbo1u4hG0drQP_xGliEdr7fgzlEjIM/s1600/1-space.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy0ZhzI-72H_HBj1X_5H21rUkdZQ3lwVpCXqhrEhxBCiHlzeyAGa7FugA9GqNt904bOSrsVt7BTSoH-0Ec3xYxq2TMPMmx9LiHN7nELLmpVGzGqjbo1u4hG0drQP_xGliEdr7fgzlEjIM/s200/1-space.jpg" width="200" /></a>Yeah well, I drove ALL THE WAY to St Kilda to try this place out...clearly I have nothing better to do.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggiz9MA28f9TTU198TKd4iurhPL4Ffr96h7b-KyC80iaC94MuiB4P8fPzLb7AzA1eMqZoTO2IjPFo3vo7ysejpWhbcjsMlFZd9pfTFj4N8kuCl5ykBMSHZOXxy5dO1goLy6von80-PP34/s1600/4-pourover.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggiz9MA28f9TTU198TKd4iurhPL4Ffr96h7b-KyC80iaC94MuiB4P8fPzLb7AzA1eMqZoTO2IjPFo3vo7ysejpWhbcjsMlFZd9pfTFj4N8kuCl5ykBMSHZOXxy5dO1goLy6von80-PP34/s200/4-pourover.jpg" width="200" /></a>Should I mention, I really hate St Kilda? On my way there, two (not one, but two), deros were crossing the road and I had to swerve so I didn't hit them...Yes, you get that everywhere, but you had to be there to get it. <br />
<br />
Monk Bodhi Dharma serves only vegetarian and vegan food. No eggs for a breakfast menu, which was a good change to make people move beyond eggs I suppose. It's in the oddest of locations, sort of in the "rear" of some shops (aka Safeway) and stuff so you know they're doing well if they draw in the crowds - and they do.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2ezOBLLwird9COp_xP-tbxXazKWa8DY6gampC8Thld2yz09l6LvRZjwqaauWtKh23oH-Yf3NmP0yj9G2oTSj4FKBxjjrulQlzGY2ytpzbiKqqiswviWWXN5W9ujS5hejVDLqL9IK0ww/s1600/2-mushrooms.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2ezOBLLwird9COp_xP-tbxXazKWa8DY6gampC8Thld2yz09l6LvRZjwqaauWtKh23oH-Yf3NmP0yj9G2oTSj4FKBxjjrulQlzGY2ytpzbiKqqiswviWWXN5W9ujS5hejVDLqL9IK0ww/s200/2-mushrooms.jpg" width="200" /></a>And if you think Brunswick is full of hipsters, this place is next level kinda stuff. Maybe it's because their coffee is meant to be amazing and hipsters drink a lot of coffee? That's my guess...but I didn't have an espresso based coffee, but I did try their pourover. It was good, but it hasn't changed my life. I don't think I'll wakeup at 3am thinking "coffee" like I did the other day. It happens people. But I would totally go back...if I lived in St Kilda. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggEBIQsPmvjgJgs5zlyrVf0uMDbsGDtr2gb2mS2jB2SxKXWGb59f1gbCFbAkWMw__xwLca_nI6bLG8VbyYgCA2dWaBTpxV8awAAogyeIL8ooupMpbuqHt_-V5qPuZVTDpXtHtuvTKFCDI/s1600/3-beans.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggEBIQsPmvjgJgs5zlyrVf0uMDbsGDtr2gb2mS2jB2SxKXWGb59f1gbCFbAkWMw__xwLca_nI6bLG8VbyYgCA2dWaBTpxV8awAAogyeIL8ooupMpbuqHt_-V5qPuZVTDpXtHtuvTKFCDI/s200/3-beans.jpg" width="200" /></a>For food, I started with a raw smoothie - I really don't know what a raw smoothie involves but I'm going to have to assume it wasn't cooked..., and it was meant to be vegan (I don't know what that means...but anyway) and it was filled with strawberries and perhaps basil. When they brought it out though they assumed it was for my friend Betty (of Betty's Bodies)......I'd totally drink a strawberry smoothie with a straw, I have no shame. Just because Betty looks like a strawberry smoothie drinker!! (sorry Betty). For food, I had the umami mushrooms which was mushrooms on a corn bread-type-of-thing with feta cheese, so it was clearly not vegan and couldn't claim a VEGAN day - so more power to those who can. Nevertheless, it was delicious. Who would've thought?!<br />
<br />
Worth the try if you are local, or if you can be bothered driving all the way to St Kilda, and if you're a vegetarian or vegan.<br />
<br />
Where?<br />
Monk Bodhi Dharma, 202 Carlisle St, Balaclava<br />
<a href="http://www.urbanspoon.com/r/71/1504524/restaurant/Melbourne/St-Kilda/Monk-Bodhi-Dharma-Balaclava"><img alt="Monk Bodhi Dharma on Urbanspoon" src="http://www.urbanspoon.com/b/link/1504524/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>Davehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com0tag:blogger.com,1999:blog-258274830625948959.post-70725217511812077452012-02-03T09:50:00.000+11:002012-02-03T09:50:07.320+11:00BabkaI have been to Babka so many times. So so many times.<br />
<br />
Sometimes, just to eat their lemon tart. Their famous lemon tart, with a creme brulee top is something you'd push people onto the road for. Ok, that was a bit harsh and unnecessary, but it's that good.<br />
<br />
But Babka is more than a tart producer. They have great breads and do a pretty good breakfast if you're into that stuff.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEmRbMw5Fw7Rj6X99uZ7Lbrb13VckJR-38DKQ6zwaUmUbgKj8vThY3VFRrfjfeQMtBOUs2IdwPzlFsW_m9K0CTpRzenC3xkxn53-7MnfCuOIMFAC4Gl0tR4mT8K2bLREmCuSjCe_BwqfA/s1600/1+-+menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEmRbMw5Fw7Rj6X99uZ7Lbrb13VckJR-38DKQ6zwaUmUbgKj8vThY3VFRrfjfeQMtBOUs2IdwPzlFsW_m9K0CTpRzenC3xkxn53-7MnfCuOIMFAC4Gl0tR4mT8K2bLREmCuSjCe_BwqfA/s200/1+-+menu.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQK-VbUL7uTZibr4vEyNoPulMVLOQ4TMPSyJTvTLM-6S0bIRU6D4XZkdYeHWa2V0PgA5bk2rzkrS1pVtxklSgeJjiMpFyytXP3Kpmg9bqppr8QSkg9chZKsDCGFDZ0Jb9pEmhBemDMNq8/s1600/2+-+omlette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQK-VbUL7uTZibr4vEyNoPulMVLOQ4TMPSyJTvTLM-6S0bIRU6D4XZkdYeHWa2V0PgA5bk2rzkrS1pVtxklSgeJjiMpFyytXP3Kpmg9bqppr8QSkg9chZKsDCGFDZ0Jb9pEmhBemDMNq8/s200/2+-+omlette.jpg" width="200" /></a></div><br />
Like an omlette with mushrooms and avocado. I don't know what they do with their mushrooms but it's so good. Maybe it's the oil, the fat, the herbs. WHO knows, and WHO cares?<br />
<br />
Sydney has the Bourke Street Bakery, Melbourne has Babka. And yes, you need to eat their lemon tart, a whole one too.<br />
<br />
Where?<br />
Babka<br />
358 Brunswick St, Fitzroy<br />
<br />
<a href="http://www.urbanspoon.com/r/71/760123/restaurant/Melbourne/Babka-Bakery-Cafe-Fitzroy"><img alt="Babka Bakery Café on Urbanspoon" src="http://www.urbanspoon.com/b/link/760123/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>Davehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com0tag:blogger.com,1999:blog-258274830625948959.post-38590199562084368802012-02-02T23:45:00.003+11:002012-02-03T23:23:09.025+11:00Amber @ the Mandarin OrientalWell, it's been almost a month since my trip to the Kong, and I still haven't bothered to post about our dinner at Amber, at the Landmark Mandarin Oriental. At number 37, it was the only restaurant in Hong Kong to make it onto the San Pelligrino World's Top 50 (we tried to get into Sun Tung Lok, a 3 Michelin star restaurant as well, but they were fully booked - I suppose, next time we need to be more organised).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD42GyPlzgDLIxRkEiOUTHTVO0cpkKqKMnZjd1lQTmMaB3lZTCGzTlKzw9OVJ_WBqsHUEHcuq5oojFAr9iyrSOHW-aT4ANBRmkv-8WLC6yJXTtUiK8nmp-ghXP7K2Kcuhi8f99fH_ULrI/s1600/12-roof.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD42GyPlzgDLIxRkEiOUTHTVO0cpkKqKMnZjd1lQTmMaB3lZTCGzTlKzw9OVJ_WBqsHUEHcuq5oojFAr9iyrSOHW-aT4ANBRmkv-8WLC6yJXTtUiK8nmp-ghXP7K2Kcuhi8f99fH_ULrI/s200/12-roof.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizMzl8H4jzQ3dNvLGVOTzKe0w1hjzFmtTAXOaO0mzyaZu5pSSeacCHTFG-ijMJxHhQs7SEQmb71JnOsXFmkAu0tUo8VCM9-nI-lGsZh8_BhKquytX5EW2STApRY2ZlxsZZaKNeMHb3_tw/s1600/13-space.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizMzl8H4jzQ3dNvLGVOTzKe0w1hjzFmtTAXOaO0mzyaZu5pSSeacCHTFG-ijMJxHhQs7SEQmb71JnOsXFmkAu0tUo8VCM9-nI-lGsZh8_BhKquytX5EW2STApRY2ZlxsZZaKNeMHb3_tw/s200/13-space.jpg" width="200" /></a></div>Firstly, the space is so sexy. It is indeed a sexy space. Dark, architectually stunning and of course, perfectly laid out. It was indeed a fitting space. Service, was impeccable. <br />
<br />
I'm not going to lie, my memory is a bit shaky regarding the food, given we averaged about 5-6 hours sleep per night over the course of 10 days and our dinner @ Amber was the last night before we left. We were undoubtedly exhausted.<br />
<br />
So I'll just post the pretty pictures and refer to the menu and say some nasty things (ok not so nasty).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYncPOwR5dKETjr0C2V4EeW3SQTUvEP-MF8NOVe9u-gURdyW7GDjVL1xTxBwKWPAT3MP_8r7lViB6F9QhTN9CAPSaTIrck3nN_INdbsa2xeahJZR-QM6J-MF7VPoUy4nXv2ziDR3w43c/s1600/2-amusebouche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYncPOwR5dKETjr0C2V4EeW3SQTUvEP-MF8NOVe9u-gURdyW7GDjVL1xTxBwKWPAT3MP_8r7lViB6F9QhTN9CAPSaTIrck3nN_INdbsa2xeahJZR-QM6J-MF7VPoUy4nXv2ziDR3w43c/s200/2-amusebouche.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9d23PLe-NvvJySR5wKy4FLAHaJqrlm8WFf1EabF4q_6bkWLgyqSUYGGUPqO-uCptibgeHEb835Xz0rCjQCmBGpAPuiGhsqlKB0OBAz9826cwfl5MbPTX2SNlmhyphenhyphenV4bK6lEBfpiHJl3cY/s1600/3-amusebouche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9d23PLe-NvvJySR5wKy4FLAHaJqrlm8WFf1EabF4q_6bkWLgyqSUYGGUPqO-uCptibgeHEb835Xz0rCjQCmBGpAPuiGhsqlKB0OBAz9826cwfl5MbPTX2SNlmhyphenhyphenV4bK6lEBfpiHJl3cY/s200/3-amusebouche.jpg" width="200" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-cFr6j5_LJHF197x9CW_eMXAP6_tSQkwockU4wCvrbxaHtBfEGwXOfY6jxLi5P_QtoEm7KGZOod2iuX2Gzdtco0e5MWf_TawUaPjcM8jD_Isg8hD3sLHA8qg4G9PxGG1_Thy-1k5-gVE/s1600/4-croquette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-cFr6j5_LJHF197x9CW_eMXAP6_tSQkwockU4wCvrbxaHtBfEGwXOfY6jxLi5P_QtoEm7KGZOod2iuX2Gzdtco0e5MWf_TawUaPjcM8jD_Isg8hD3sLHA8qg4G9PxGG1_Thy-1k5-gVE/s200/4-croquette.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaBrzoBKGuY_BJ8Pzxtdf6WB7jjRW_R3epUmFYl8hFY4-5K6scZlrNRFiS2VvK_Vi0b8E6QliA_tZMSZm98mHwYyazO_HItwzHi8VwWQaHSPSbgB2AoMo2vP2YJNAxMyKSNrK5T9b5AKU/s1600/5-pumpkin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaBrzoBKGuY_BJ8Pzxtdf6WB7jjRW_R3epUmFYl8hFY4-5K6scZlrNRFiS2VvK_Vi0b8E6QliA_tZMSZm98mHwYyazO_HItwzHi8VwWQaHSPSbgB2AoMo2vP2YJNAxMyKSNrK5T9b5AKU/s200/5-pumpkin.jpg" width="200" /></a></div><br />
We started with canapes and amuse bouches, which consisted of a croquette, jelly things, a pumpkin soup and other stuff which I can't remember. It was all very nice. The soup was good, but I did get a bit of an ego when someone said "David, it tastes just like your pumpkin soup".<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQByhNd5qrPjzMpKomaq-mVnq5EWX24jalbG5UV7heGGMnYayX4qt8D9NaV3LOdGu98lM58vwf8GZoU2uhN7Fzz_ienwq9QVkoeCiJWmJ29iaIU1N9NU3n3yMUJNMIe0fwObyy3YiTH4/s1600/6-seaurchin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQByhNd5qrPjzMpKomaq-mVnq5EWX24jalbG5UV7heGGMnYayX4qt8D9NaV3LOdGu98lM58vwf8GZoU2uhN7Fzz_ienwq9QVkoeCiJWmJ29iaIU1N9NU3n3yMUJNMIe0fwObyy3YiTH4/s200/6-seaurchin.jpg" width="200" /></a></div>The first official dish was a sea urchin "in a lobster jell-O with cauliflower, caviar crispy seaweed waffles" Surprisingly, the sea urchin wasn't as overpowering as I was expecting - the other ingredients seemed to temper it out. All in all quite a light dish to start.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7W3idM-elDsZozjpLJyMmWYVmnB1_KELFKHM1pi4zWG6ZIZdFAP4iRc_UfdsOeNVSVCtYNjNpfdTmTz1ErZfT86wZFG9yDFrOOftOBL_i21Vx-QCHLFeWUnT8dzWPSL-Lh9VUf6Q3XCs/s1600/7-salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7W3idM-elDsZozjpLJyMmWYVmnB1_KELFKHM1pi4zWG6ZIZdFAP4iRc_UfdsOeNVSVCtYNjNpfdTmTz1ErZfT86wZFG9yDFrOOftOBL_i21Vx-QCHLFeWUnT8dzWPSL-Lh9VUf6Q3XCs/s200/7-salmon.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXkFA3wxYUPhVL-vYFoPnysAqyLThIS7k_vYkb4Ct0F0i_ZdDmdtE65DR0-kWTTvpUM4b5XU1Vrn7QTvSm8PQLXjOgVF32me948AgK1NgJC3o9Nwj0EdQy7h3U4rP2LBUQEHLfJ9x9GCE/s1600/8-fish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXkFA3wxYUPhVL-vYFoPnysAqyLThIS7k_vYkb4Ct0F0i_ZdDmdtE65DR0-kWTTvpUM4b5XU1Vrn7QTvSm8PQLXjOgVF32me948AgK1NgJC3o9Nwj0EdQy7h3U4rP2LBUQEHLfJ9x9GCE/s200/8-fish.jpg" width="200" /></a></div>The next dish was Tasmanian salmon "confit & smoked" with avocado, horseradish & granny smith apple". This was ok. It wasn't phenomenal, as lets face it, we eat salmon to death in Australia, and Tasmanian Salmon? The smoke was quite strong...like burnt, but hey, who am I to judge?!<br />
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The dish on the right was a Red Amadai, with "fennel & orange confit, ‘bottarga’ grated new potatoes ‘bouillabaisse’ & manni olive oil emulsion". The fish itself was immaculately seasoned and cooked, but they "roasted" it with scales on. Seriously guys, this is NOT cool. I'm all for new textures and stuff....but SCALES? Now, that I will pass judgement on.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvMSKjJnUHI2D7pBnULcUY55pR12wBFOSJFRkMYpHTyI6ZjTJ2ZUQAbx5E15psd4lGnCFVe0HME-ad-z5KkfLmcTWgO_G3Nutt3KKpH4U6KcpI78RrR1eaYl35Gkky-qjRgb4AcG5ytSk/s1600/9-foiegras.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvMSKjJnUHI2D7pBnULcUY55pR12wBFOSJFRkMYpHTyI6ZjTJ2ZUQAbx5E15psd4lGnCFVe0HME-ad-z5KkfLmcTWgO_G3Nutt3KKpH4U6KcpI78RrR1eaYl35Gkky-qjRgb4AcG5ytSk/s200/9-foiegras.jpg" width="200" /></a></div>Due to my lack of attention to the degustation menu a foie gras dish made it onto the menu. I felt incredibly guilty for this as ultimately the production of foie gras employs incredibly cruel farming practices. Something I vehemently disagree with. So lesson learnt, next time read all the dishes before ordering the degustation.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipM-WNiGvat_PYxEY8MvTrIwhillbemSQr8UKVoFt47OwLbU51v3CQiPrqyq5CXEUWg70WVjhEcI-MN6gxbajk1Y76hoCyZll3soEuznrDHqtql5l24ezHAFGnlIR-UCnWTFRD4rFxbg/s1600/10-wagyu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipM-WNiGvat_PYxEY8MvTrIwhillbemSQr8UKVoFt47OwLbU51v3CQiPrqyq5CXEUWg70WVjhEcI-MN6gxbajk1Y76hoCyZll3soEuznrDHqtql5l24ezHAFGnlIR-UCnWTFRD4rFxbg/s200/10-wagyu.jpg" width="149" /></a></div>Savouries finished with a kagoshima wagyu beef "oven roasted" with purée of ‘forgotten’ shallots. We asked for medium rare, but damn, this was almost mooing. The actual sauce or "jus" was was delicious, but those forgotten shallots must've really been forgotten. I don't think anyone on our table was able to eat those forgotten shallots.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQD31R6pLnByOhOw-xG4_lS5o6IVgvQ9hKrClzaFptYdiAMBo7c4UbxW_KXbscq3nwOLnrlU4Z_wrvzYBX5w_UCIx1gslaZic2N3jbHk-qHEjpTVFTuGsrcUnQFEI6ltiitvChetSilLM/s1600/11-pineapple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQD31R6pLnByOhOw-xG4_lS5o6IVgvQ9hKrClzaFptYdiAMBo7c4UbxW_KXbscq3nwOLnrlU4Z_wrvzYBX5w_UCIx1gslaZic2N3jbHk-qHEjpTVFTuGsrcUnQFEI6ltiitvChetSilLM/s200/11-pineapple.jpg" width="200" /></a></div> Instead of cheese courses, we asked for a substitution which was a pineapple with "olive oil caviar". Very smart use of technique to spherify the olive oil which was basically "capsules" of oil when placed in your mouth dissolves. Surprisingly, pineapple and olive oil go quite well together.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp5-DEB0DDb8H_aa7G8bxL09tVmxtpRKjSuKaHG6HK_2aUdnq4u_HY220-g6qrK3_lzgv8-BU6tob67kcAKo7FECMJH59_JDvMN5gUcBVqU941bUW_GjKybiwfR9G8eRz3DrbDT_qJvi8/s1600/14-parfait.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp5-DEB0DDb8H_aa7G8bxL09tVmxtpRKjSuKaHG6HK_2aUdnq4u_HY220-g6qrK3_lzgv8-BU6tob67kcAKo7FECMJH59_JDvMN5gUcBVqU941bUW_GjKybiwfR9G8eRz3DrbDT_qJvi8/s200/14-parfait.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7_cCFDWAZb26F_VWfrIVeHKBywfI1FBq5fEVKtqll9gau5dHIAFwHa2RVGhtPp-nNUE_RAzu90VquLrXhDk6wLzK-6KiGy5EQuszZWmL4xVGYzMkWdTAQaq4XDUTp7SErIcs2jV-W8g/s1600/15-souffle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7_cCFDWAZb26F_VWfrIVeHKBywfI1FBq5fEVKtqll9gau5dHIAFwHa2RVGhtPp-nNUE_RAzu90VquLrXhDk6wLzK-6KiGy5EQuszZWmL4xVGYzMkWdTAQaq4XDUTp7SErIcs2jV-W8g/s200/15-souffle.jpg" width="200" /></a></div><br />
The first dessert consisted of clementines "sorbet with florentine’s & confit zest, a semi fredo inspired after ‘calissons de provençe’". This was delicious. The second being a chocolate souffle made with abinao 85% chocolate. Souffle is souffle. We've all had great souffle and this was another great souffle.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqUTq6i571hgqwj59cZJeFT6WYg6Y6yyoizAXxgVeT4rXG_PNGAVDYiYIzJAEJpyEnTqMouJPyn652uGL3wJdXQdbRpPKvj4QgGcfWkmb-Agf391rYMeXoLAYdY341rGMGFYROlRjvPiI/s1600/15-petitfours.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqUTq6i571hgqwj59cZJeFT6WYg6Y6yyoizAXxgVeT4rXG_PNGAVDYiYIzJAEJpyEnTqMouJPyn652uGL3wJdXQdbRpPKvj4QgGcfWkmb-Agf391rYMeXoLAYdY341rGMGFYROlRjvPiI/s200/15-petitfours.jpg" width="200" /></a></div><br />
Of course, with all top tier restaurants, we finished off with petit fours which were all fantastic.<br />
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All in all, Amber @ the Landmark Mandarin Oriental is a nice dining experience. The space and service well and truly will meet your expectations. The food however, with some high-end ingredients, at times missed the mark. Try it if you're near Central, but please, don't book flights to the Kong just for this. <br />
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Where?<br />
Amber at The Landmark Mandarin Oriental<br />
15 Queens Road Central, The Landmark, Central Hong Kong.Davehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com1tag:blogger.com,1999:blog-258274830625948959.post-90275299169142048162012-01-31T15:12:00.004+11:002012-02-02T19:51:40.210+11:00Cold DripOk,<br />
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I am so excited that I am compelled to post.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOb_3xgSoJoEadvXn6OFBkC-zw-YdkQn-VkNb4bruNCd67kI_YMk2UgqBgSoifVH77-JZahCn1enSvIBgyFI-S53DQuuPcFABK15OVMZa4FPefizUn5IY1nINWgg-e657vqG7Fgxr4Vg/s1600/Cold+Drip.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOb_3xgSoJoEadvXn6OFBkC-zw-YdkQn-VkNb4bruNCd67kI_YMk2UgqBgSoifVH77-JZahCn1enSvIBgyFI-S53DQuuPcFABK15OVMZa4FPefizUn5IY1nINWgg-e657vqG7Fgxr4Vg/s320/Cold+Drip.jpg" width="239" /></a>I just bought myself a Hario cold drip coffee contraption. I was totally blown away by the cold drip coffee @ the Brunswick East Project a few weeks ago and have been having it since.<br />
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After trying the cold drip a few times I finally decided to buy one. I've never bothered with alternative brewing methods other than espresso, ie, syphon etc because lets face it, me playing with fire will usually end in tears. But I knew, this was different. I absolutely love cold drip.<br />
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Anyway, I suppose being a chemical engineer I should totally understand liquid solid extraction right..? You know...flow rates, contact time, porisity, particle size, channeling. Well, I didn't say I was a GOOD chemical engineer..., so it's still a trial and error process.<br />
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So in goes the Tanzanian Makombako I got with the equipment.<br />
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Yes, I know, there's probably a billion things to think about - but I'm just watching how the coffee begins to saturate as a good indication of whether or not there is equal distribution (and subsequently equal contact and liquid-solid extraction). Youtube videos show pre-saturation, but I don't understand why...But it all comes down to how it tastes. So what are your thoughts? How do you get a uniform distribution of water on a particle bed? Can I saturate and/or fluidise the "bed" and then let it settle?? Am I talking shit?<br />
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I can't believe this blog has the words "particle" "distribution" and "porisity" in a post. I am full of shame at the moment. Full of shame!!<br />
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Where?<br />
My loungeroomDavehttp://www.blogger.com/profile/04135970256079819790noreply@blogger.com1