tag:blogger.com,1999:blog-73320495630737008072024-03-05T22:21:39.634+11:00Munching (in) MelbourneVeehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-7332049563073700807.post-4134727079020969962011-12-08T17:13:00.000+11:002011-12-08T17:13:46.484+11:00Courting Miss Jackson<a href="http://www.missjackson.com.au/"><i>Miss Jackson</i></a><div><i>2/19 Grey St</i></div><div><i>(enter from Jackson St)</i></div><div><i>St Kilda 3182</i></div><div><i>Telephone: 03 9534 8415</i></div><div><i><br /></i></div><div><i>Opening Hours: Tue-Sun 7am-4pm</i><br /><div><p class="MsoNormal"><a href="http://www.missjackson.com.au/">Miss Jackson</a> is the kind of lady that will make all your troubles go away.</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0519.jpg" /></p><p class="MsoNormal">Not a difficult feat to begin with: the sand and sea are a block away and while she’s a shy beauty on the outside (finding the entrance took some hunting)…<o:p></o:p></p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0523.jpg?t=1323308067" alt="DSC_0523.jpg " /></p><p class="MsoNormal">…the interior gives off a unique combination of vibes: minimalistic with a hint of <i><a href="http://en.wikipedia.org/wiki/Mamma_Mia!_(film)">Mamma Mia!</a> </i>(the Meryl Streep version). Certainly, Miss Jackson has distinguished herself, having won the accolade of <a href="http://www.theage.com.au/entertainment/restaurants-and-bars/the-winners-of-the-age-good-cafe-guide-awards-2011-20110611-1fxm1.html">Best Food Café</a> as per The Age Good Café Guide Awards 2011.</p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0527.jpg?t=1323308205" /></p><p class="MsoNormal" style="text-align: left;">My sister is starving and orders the corn fritters with bacon, avocado and vine tomatoes — adding poached eggs as a ‘side’. </p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0540.jpg" alt="DSC_0540.jpg " /></p><p class="MsoNormal">The corn fritters are crisp, sizeable, and embedded with juicy golden kernels, the avocado slices are fresh and fleshy, and the eggs are poached perfectly. Interestingly, the presentation of the dish appears to have evolved quite a bit since its <a href="http://www.melbournegastronome.com/2009/12/brunching-in-st-kilda-call-on-miss.html">inception</a>.</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0534-1.jpg?t=1323309022" /></p><p class="MsoNormal" style="text-align: left;">I can never say no to <a href="http://nevertrustaskinnyfoodie.blogspot.com/2010/03/perfection-porgie-mr-jones.html" style="text-align: left; ">eggs prepared with goat’s cheese</a> and this omelette proved impressive — in taste <i style="text-align: left; ">and </i>size. </p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0541.jpg" /></p><p class="MsoNormal">It was massive! And more importantly: moist, thick, and generous with the cheese. There was a bountiful lot of bacon to match that was a little burnt around the edges but still very good. My only niggle was the bread. This might be a point of personal preference, especially given it didn’t look at all burnt, but it was so crisp and hard that it wouldn’t have been out of place spun across the room in an old Bruce Lee film. Perhaps if it had been sold to me as biscotti.<o:p></o:p></p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0529.jpg" /></p><p class="MsoNormal" style="text-align: left;">Unfortunately, the pan fried gnocchi with sausage didn’t fare as well. Which was disappointing, as it was aesthetically amazing.</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0545.jpg" /></p><p class="MsoNormal">The portion was pretty small (next to the omelette, minuscule) and the gnocchi itself a tad bland and mushy. Given the glowing reviews I’ve read elsewhere, I suspect this might just have been a kitchen miss on the day.<o:p></o:p></p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0549.jpg" /></p><p class="MsoNormal" style="text-align: left;">Too full from my enormous omelette, I opted to take away a brownie (a huge hunk), which was deceptively innocuous in appearance. </p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0550.jpg" /></p><p class="MsoNormal">After an initial nibble in the car, I finished it before we’d even reached the city. It was exemplary: fudgy, nutty, and heaving with chocolate.<o:p></o:p></p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0538.jpg?t=1323308549" /></p><p class="MsoNormal">I’m not sure it’s got the <i>best</i> food in Melbourne but <a href="http://www.missjackson.com.au/">Miss Jackson</a>’s certainly bringing all the boys to the beach, and they're like, it’s better than yours. Definitely worth a revisit as the days heat up!</p><p class="MsoNormal" style="text-align: left;">What kind of food do <i style="text-align: left; ">you </i>think goes best with a sea-nic day out?</p><p class="MsoNormal" style="text-align: left;"><a href="http://www.urbanspoon.com/r/71/1460311/restaurant/Melbourne/Miss-Jackson-St-Kilda"><img alt="Miss Jackson on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1460311/minilogo.gif" style="border:none;width:104px;height:15px" /></a></p></div></div>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com13tag:blogger.com,1999:blog-7332049563073700807.post-45975569937547807252011-11-27T17:44:00.000+11:002011-11-27T17:44:52.218+11:00Movida Aqui (for when you can only pick one)<a href="http://www.movida.com.au/aqui.html"><i>Movida Aqui</i></a><div><i>Level 1, 500 Bourke St</i></div><div><i>Melboune</i></div><div><i>Telephone: 03 9663 3038</i></div><div><div><i><br /></i></div><div><i>Opening Hours: Lunch & Dinner. Mon-Fri: 12 noon until late; Sat: 6pm until late</i><div><br /></div><div>Here is something they don’t tell you when you start blogging. Suddenly, there's a notion of responsibility when you're asked (and you so often are) to 'recommend a place'. </div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0572.jpg" /></div><div><br /></div><div>Being a ‘blogger’ connotes you consider yourself 'some' form of authority on the subject. They have a bad experience, and <i>you’ve</i> ruined their night (possibly their one and only in the city); they have a good one, and you (rightly) get no love, it’s not <i>your </i>restaurant after all.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0568-1.jpg" /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Movida Aqui for me is a bit like the Ipod of MP3 players. If I’m stumped for recommendations it’s the safest (even if not the most original) option that comes to mind. Also, in booking-saturated Melbourne (and to avoid hellish no-booking queues), it's the best place you <i>might</i> get an 'in' at the last minute.</div><div><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0575.jpg" /></p><p class="MsoNormal">Here is the main reason you should spend your one night of Melbourne consumption here:</p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal" align="center" style="text-align:center"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0586.jpg" /></p><p class="MsoNormal" align="center" style="text-align:center">Paella de Marisco ($65 for Grande)<o:p></o:p></p> <p class="MsoNormal">This was exemplary — the standard to which other paellas aspire. Lush with clams, calamari, king prawns, firm chunks of fish, and goodly rich saffron rice, with an obligatory layer of gorgeous crust at the base of the pan. Size-wise this was huge so, as good as it is, I wouldn’t expect you could finish if you <i>were </i>only two people (‘grande’ is recommended for groups of 2-4). Be warned that this will ruin you for all other paellas: I’ll definitely never be able look at the ‘big pan’ market versions the same way again.<o:p></o:p></p> <p class="MsoNormal">I also really liked:<o:p></o:p></p> <p class="MsoNormal" align="center" style="text-align:center"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0583.jpg" /></p><p class="MsoNormal" align="center" style="text-align:center">Carillera de buey ($22.50)<o:p></o:p></p> <p class="MsoNormal">An eat-with-a-fork slowly braised beef cheek in Pedro Ximenez, the intensity of which was very nicely complemented by the smooth cauliflower puree (an interesting alternative to the usual potato). There’s nothing particularly original about this dish (I’ve seen variations of it everywhere, and even featured one on my <a href="http://nevertrustaskinnyfoodie.blogspot.com/search/label/maze%20Melbourne">maze</a> Melbourne review), but I keep ordering it anyway because this is the epitome of comfort food: a tender hunk of meat with a side o’ mash. <u><o:p></o:p></u></p> <p class="MsoNormal">This was a special on the night:<o:p></o:p></p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0579.jpg" /></p> <p class="MsoNormal">The board had a better description I failed to take down so you’ll have to contend with ‘squid stuffed with crab, and I believe, bits of potato’. I do remember, however, that it tasted fantastic. Both the squid and crab were very fresh and had great, juicy resistance. There were also some good, varying textures in the stuffing. <o:p></o:p></p> <p class="MsoNormal">I find it difficult to have tapas without ordering a croquette of some variety:<o:p></o:p></p> <p class="MsoNormal" align="center" style="text-align:center"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0582.jpg" /></p><p class="MsoNormal" align="center" style="text-align:center">Bomba ($4.50 each)<o:p></o:p></p> <p class="MsoNormal">Hurried photograph, unfortunately, because there’s nothing worse than a cold croquette! This was textbook excellent: slim, crispy exterior and a filling of potato embedded with cheerfully spicy chunks of chorizo. <o:p></o:p></p> <p class="MsoNormal">And the things that are not as they seem:<o:p></o:p></p> <p class="MsoNormal" align="center" style="text-align:center"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0576.jpg" /></p><p class="MsoNormal" align="center" style="text-align:center">Pincho de tortilla ($4.80)<o:p></o:p></p> <p class="MsoNormal">Apologies for the other bad photograph of the night. Perhaps it was the sheer surprise of receiving this under the description ‘organic egg and spinach tortilla with manchego’. It was more like an egg and spinach cake and, texturally, was very reminiscent of <a href="http://farm1.static.flickr.com/48/147871328_8b6bf4631f_m.jpg">Japanese tamago</a>. Good value going by the size but it was perhaps a bit bland. A touch of Tabasco really (if blasphemously) gave it some kick. <o:p></o:p></p> <p class="MsoNormal" align="center" style="text-align:center"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0578.jpg" /></p><p class="MsoNormal" align="center" style="text-align:center">Setas ($16.50)<o:p></o:p></p> <p class="MsoNormal">These are clearly mushrooms, as written on the menu (mushrooms cooked on the plancha, finished with sherry vinegar), but come under the ‘not as they seem’ category because they were freakishly the best mushrooms we ever had (and I was raised in a fungus-loving family). They were incredible: small but toothsome and caused tiny explosions of flavour in the mouth. We even considered ordering another plateful. Not your typical side dish.<o:p></o:p></p> <p class="MsoNormal">Desserts:<o:p></o:p></p> <p class="MsoNormal" align="center" style="text-align:center"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0590.jpg" /></p><p class="MsoNormal" align="center" style="text-align:center">Churros con chocolate ($12.50)<o:p></o:p></p> <p class="MsoNormal">The texture of the churros was fabulous, not at all like some fast-food versions I could mention. These were much thicker and softer (properly doughnut-y) but still crispy. The chocolate was deceptively simple in description ('drinking chocolate’): it was gloriously dense and laced with orange.<o:p></o:p></p> <p class="MsoNormal" align="center" style="text-align:center"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0588.jpg" /></p><p class="MsoNormal" align="center" style="text-align:center">Helados ($14.50)<o:p></o:p></p> <p class="MsoNormal">Homemade ice creams with fig bread. Portions were perhaps a bit small (especially when shared between four!) but these were seriously rich and punchy scoops of sticky caramel, ginger, and grapefruit, the last being more of a sorbet. Also, don’t expect the fig bread to be, well, bread-like: it’s a very chewy nougat-esque slice best nibbled in small doses. <o:p></o:p></p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0570.jpg?t=1322344984" /></p> <p class="MsoNormal">The best thing about recommending Movida Aqui? Consistency (reduces the fear of bad-meal backlash). I’ve personally eaten there on three occasions with three different groups at three different times over the past (I want to say three) six months, and a great time was had by all. </p><p class="MsoNormal">Tip: Order the paella (you'll want to) even before you've made your other selections as there's a significant waiting time on the dish!</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0567-1.jpg" /></p> <p class="MsoNormal">Don't think going up the one flight of stairs to get there will even dent the quantity of calories that <i>will</i> be consumed once you get inside. <o:p></o:p></p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0569.jpg" /></p> <p class="MsoNormal">Don’t forget that you can still sign up for my <a href="http://nevertrustaskinnyfoodie.blogspot.com/2011/11/giveaway-heston-blumenthal-also-im-back.html">Heston Blumenthal book giveaway</a> (including <i>The Fat Duck cookbook</i>) in the <a href="http://nevertrustaskinnyfoodie.blogspot.com/2011/11/giveaway-heston-blumenthal-also-im-back.html">post below</a> (open until <b>12/12/2011</b>). Exclusive to this blog, no effort required, and not many entries yet so you’re in with a huge chance! <o:p></o:p></p> <p class="MsoNormal">Where do <i>you</i> recommend people go if they’ve only got one night in town? <o:p></o:p></p> <p class="MsoNormal"><a href="http://www.urbanspoon.com/r/71/1490007/restaurant/CBD/MoVida-Aqui-and-Terraza-Melbourne"><img alt="MoVida Aqui and Terraza on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1490007/minilogo.gif" style="border:none;width:104px;height:15px" /></a></p></div></div></div>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com20tag:blogger.com,1999:blog-7332049563073700807.post-68953990893067267062011-11-22T08:06:00.004+11:002011-11-22T08:14:38.915+11:00Giveaway: Heston Blumenthal! Also I'm Back For Good (or Evil)<i>Because 'free' and 'food' are two of my very favourite four-letter F words.</i><div><i><br /></i></div><div>Thank you for your patience - erratic non-blogging behaviour will end now as I leave the hallowed halls of law school behind! And here is a not very cunning nor subtle giveaway to win back the favour of my favourite friends (i.e. obsessively foodie <i>and</i> I don't have to change out of my PJs to talk to you): a hedonistic Heston competition!</div><div><br /><div style="text-align: center;"><embed src="http://www.youtube.com/v/D_Lh64OcwIg?version=3&feature=player_detailpage" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="640" height="360" style="background-color: rgb(0, 0, 0); "></embed></div></div><div style="text-align: center;">The next best thing to being his woman?</div><div><br /></div><div>Recently (by shamelessly subscribing to myself), I've realised that the 'subscribe' function to this blog via email is not as reliable as I'd hoped - there's a time lag of at least 24 hours and sometimes the post just never shows up. This is a shame, especially with my last post on <a href="http://nevertrustaskinnyfoodie.blogspot.com/2011/10/to-die-for-top-eats-at-melbournes.html">top Melbourne market eats</a>, because by the time the post appeared in my inbox, the market for that weekend had closed! 'Liking' my <a href="http://www.facebook.com/munchinginmelbourne">Facebook page</a> (link on your right) is really the quickest way to get real-time updates, and here are two incentives:</div><div><br /></div><div><b>Incentive One: The Fat Duck Cookbook</b></div><div><b><br /></b></div><div style="text-align: center;"><img src="http://www.derecoquinaria.com/images/THEFATDUCKCOOKBOOK9780747597377.JPG" /></div><div style="text-align: center;">In hefty hardcover!</div><div><br /></div><div>I'm waiting for my own copy to arrive and it's destined to be one of the many (many) cookbooks I have that I try maybe once and then relegate to wistful reading (while resentfully eyeing up my subpar tiny kitchen). Luckily, Heston is a fabulous writer so there's much pleasure to be had from vicariously cooking, say, 'sardine on toast'.</div><div><br /></div><div style="text-align: center;"><img src="http://www.dominicdavies.com/images/fat_duck/fat_duck_8.jpg" alt="Sardine on toast" /> </div><div style="text-align: center;">Credit: <a href="http://www.dominicdavies.com/">Dominic Davies</a></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><b>Incentive Two: Total Perfection: In Search of Total Perfection </b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: center;"><img src="http://images.borders.com.au/images/bau/97814088/9781408802441/0/0/plain/total-perfection-in-search-of-total-perfection.jpg" /></div><div style="text-align: center;">In paperback!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">This is one of the best and surprisingly, funniest, reads I've ever had, detailing Heston's very involved attempts to 'perfect' some very ordinary dishes like roast chicken, spaghetti bolognese, and fish and chips. Reading it was also the inspiration for the chicken and batter bomb that exploded in my apartment when I was infected by the bug to <a href="http://nevertrustaskinnyfoodie.blogspot.com/2011/09/are-you-fried-chicken.html">perfect 'fried chicken'</a>. Bonus? Colour photographs and full, final recipes - I don't suppose you ever imagined you'd need ten hours to make a single plate of risotto. Or dry ice while cooking chilli con carne. Or protective googles for your treacle tart.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>The Rules</b></div><div style="text-align: left;"><ol><li><u style="font-weight: bold; ">'Like' my <a href="http://www.facebook.com/munchinginmelbourne">Facebook page</a></u><a href="http://www.facebook.com/munchinginmelbourne"> </a>if you haven't already done so (if you have, proceed to Step 2).</li><li>Leave a comment on this post telling me: <u><b>what dish would you like to perfect and why</b>?.</u></li><li>You can stop now and you'll automatically go into the draw to win <i>Total Perfection: In Search of Total Perfection</i>. <b><u>If you'd like to win <i>The Fat Duck Cookbook</i>, proceed to Step 4</u></b>.</li><li>Get your friends, family, MX flirtation, secretary's children to <u style="font-weight: bold; ">'like' my <a href="http://www.facebook.com/munchinginmelbourne">Facebook page</a></u> as well. For you to win they must 'like' it AND let me know who sent them by tagging your name on a post on the page or shooting me an email at melbournemunchkin @ gmail.com (no spaces). Something along the lines of "Dwight Schrute sent me here because you bought his beets" or "Gob Bluth sent me here to win some free book! Come on!" or even a simple "Yada yada sent me here".</li><li><b><u>The person who sends the most new likes</u></b> my way wins the cookbook!</li><li>Competition ends <b>12/12/2011</b> at 12:12pm. Winner will be announced on my Facebook page, and I'll send you a Facebook message/email as well. Open to <b>anyone in the world</b> though you might want to check with me first if I'd be shipping to an igloo or Bedouin tent. </li></ol><div>That's simple enough I hope! Certainly simpler than anything you'll learn from Heston. This is an entirely <b>non-sponsored</b> giveaway. In case you're wondering why Heston fever has hit a canine-level pitch in this household, it's because I'll be off for a holiday to London (baby!) in a little over a month and dining at his new restaurant: <a href="http://www.dinnerbyheston.com/">Dinner by Heston Blumenthal</a>. You'll hear it here first of course. Don't worry, I'll still be posting up mostly Melbourne munchings even while I'm away. I imagine the immense backlog of posts is good practice for my future legal career.</div><div><br /></div><div>On that note, new post in three days!</div></div>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com16tag:blogger.com,1999:blog-7332049563073700807.post-51771395903801432902011-10-21T13:42:00.001+11:002011-10-22T14:39:31.140+11:00To Die For: Top Eats at Melbourne's Markets (Part 1)<i>For those who live and breathe</i> <i>food</i>.<div><br /></div><div>Last year I stopped gymming and started running. This went well until winter arrived (sometime just before autumn), and voluntarily braving the Melbourne wind and chill in active wear felt like an unintended death wish. Unless of course, you're running towards something worth dying for.</div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/Keep4.jpg" /></div><div><br /></div><div>Living in the CBD, my incentives take the form of the <a href="http://www.vicfarmersmarkets.org.au/">four surrounding farmers' markets</a>: Veg Out in St Kilda, Gasworks in Albert Park, Slow Food in Abbotsford, and the Collingwood Children's Farm Market. </div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/DSC_0307.jpg" /></div><div><br /></div><div>Because you've never really <i>lived</i> in Melbourne unless you've been to a Melbourne market - especially the farmers' markets. It's an experience right up there with trams, inanely hidden restaurants and countless cups of coffee in renovated warehouses.</div><div><br /></div><div>Especially because there's little other way to get your hands on one of these:</div><div><br /></div><div><b>1. Mellawha Heavenly Pastry</b></div><div>Where: <i>Gasworks Albert Park</i>; <i>Slow Food Abbotsford</i></div><div><i><br /></i></div><div style="text-align: center;"><i><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/DSC_0322.jpg" /></i></div><div><br /></div><div>This is at the top of the list because it is at the top of <i>my</i> list. </div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/DSC_0310.jpg?t=1319158258" /></div><div><br /></div><div>My pick: the Lebanese mince. </div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/DSC_0318.jpg" /></div><div style="text-align: center;">Just before the meat is piled on.</div><div style="text-align: center;"><br /></div><div>Unreal flaky pastry (like fabulous roti) encasing <a href="http://www.vicfarmersmarkets.org.au/farmer/warialda-belted-galloway-beef">Warialda beef</a> mince, <a href="http://www.organiclarder.com.au/schulz_page.htm">Schulz</a> organic yoghurt (also available at these markets), tomato, tangy chilli (formerly <a href="http://www.rfm.net.au/stallholders/">Susan Neville</a> chilli pickle, until she sadly retired from the city market circuit), spices like sumac, baharat, and za'atar, and a whole lot of love.</div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/DSC_0315.jpg?t=1319158393" /></div><div><br /></div><div>You can get it without the chilli, but not without the love. </div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/DSC_0314.jpg?t=1319158307" /></div><div><br /></div><div>Price tag on one of best eats I've ever had: $8.90. </div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/DSC_0325.jpg" /></div><div><br /></div><div>And I'll pay for <i>yours</i> if you can guess what these ladies do in their day jobs!</div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/Keep.jpg" /></div><div><br /></div><div><b><a href="http://frankfoodandme.com.au/cake/">2. Frank, Food & Me</a></b></div><div>Where: <i>St Kilda Veg Out</i>; <i>Slow Food</i> <i>Abbotsford</i>; <i>Mt Eliza Farmers' Market </i></div><div><i><br /></i></div><div style="text-align: center;"><i><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/DSC_0334.jpg" /></i></div><div><br /></div><div>On to sweet breakfasts and desserts, and there's a smorgasbord to pick from. </div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/DSC_0330.jpg?t=1319158631" /></div><div><br /></div><div>Head here early, because Kath's home-made goodies have an annoying way of running out quickly. The strength of these treats are in the strength of their taste. You can be sure that if it's lemon, it'll pack a punch. And anything chocolate is darkly intense.</div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/DSC_0331.jpg" /></div><div><br /></div><div>Her brownies are particularly infamous, but my top picks are the citrus curd slice and the chocolate and pear praline tart. The lemon tart is fabulous as well, no weak and weedy over-sweetened nonsense here. In more ways than one, you pay by weight.</div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/DSC_0332.jpg" /></div><div style="text-align: center;">Spot the empty serving stools.</div><div><br /></div><div>When my favourites are not on offer (like on the day I took these pictures), I go for anything containing oranges or rhubarb. </div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/DSC_0335.jpg" /></div><div><br /></div><div>Because I literally know where they come from! </div><div><br /></div><div><b><a href="http://www.vicfarmersmarkets.org.au/farmer/dis-rhubarb">3. Di's Rhubarb</a></b></div><div>Where: <i>St Kilda Veg Out; Slow Food Abbotsford; Collingwood Children's Farm Market; Gasworks Albert Park</i></div><div><i><br /></i></div><div style="text-align: center;"><i><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/Keep3.jpg" alt="Keep3.jpg " /></i></div><div><br /></div><div>I'm told there's no better rhubarb in Victoria, and Frank, Food & Me certainly makes these the showcase of their desserts. </div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/DSC_0338.jpg?t=1319158980" alt="DSC_0338.jpg " /></div><div style="text-align: center;"><br /></div><div>My personal pick: the rhubarb tarts with cream. </div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/DSC_0344.jpg" /></div><div><br /></div><div>Petite pastry shells topped with stewed rhubarb compote and cream. A slightly pricey $3 a pop, but very, very good. Fresh rhubarb, jams, cakes, and chutneys also on offer.</div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/Keep1.jpg" alt="Keep1.jpg " /></div><div><b><br /></b></div><div><b>4. Kingfisher Oranges</b></div><div>Where: <i>St Kilda Veg Out; Slow Food Abbotsford; Collingwood Children's Farm Market; Gasworks Albert Park</i></div><div><i><br /></i></div><div style="text-align: center;"><i><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/DSC_0337.jpg" /></i></div><div><br /></div><div>Also a favourite Frank, Food & Me ingredient, Kingfisher oranges and mandarins are incredible. Really juicy with an intense orange sweetness and texturally excellent: none of the hard, sour, supermarket variety. </div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/File0502.jpg" /></div><div><br /></div><div>The quality control is amazing, if they don't think their oranges are perfect, they simply won't sell them. </div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/File0498.jpg" /></div><div><br /></div><div>The proof is in the eating: I replenish my fridge with 6kg of these each week. And a jar of their mulberry jam can last me two, at most. </div><div><br /></div><div><b><a href="http://www.dellomano.com.au/">5. Dello Mano Brownies</a></b></div><div>Where: <i>King & Godfree, Carlton</i></div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/DM2.jpg" /></div><div><br /></div><div>No longer strictly a market item, but I'm willing to let that technicality go. Previously mentioned in my <a href="http://nevertrustaskinnyfoodie.blogspot.com/2011/09/taste-of-melbourne-2011.html">Taste of Melbourne</a> post, these intensely luxurious Belgian chocolate brownies from Brisbane were worth ruining my weekend gym session when they were available across the street right after at the Prahran Market on Saturdays. </div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/DSC_0362.jpg" /></div><div><br /></div><div>They've only shown up at special events since, but have just recently arrived on the shelves of King & Godfree on Lygon St in Carlton.</div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/DSC_0360.jpg?t=1319159188" /></div><div><br /></div><div>You can purchase them online to be delivered, but $15 (Brisbane)/$20 (anywhere else) shipping is a bit of a deterrent unless you're purchasing a heap, or as corporate gifts. These brownies are such delicate creatures they have to be shipped in a much larger box with liquid ice packs to keep them perfect. </div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/DM1.jpg" /></div><div><br /></div><div>Seems a shame to eat them, but at $5.50 each for the experience, I don't hesitate. And I'm in good company - fans of the brand include <a href="http://channelnine.ninemsn.com.au/blog.aspx?blogentryid=801819&showcomments=true">Ashton Kutcher and Oprah</a>. </div><div><br /></div><div>My picks: Espresso & Walnut, Honey Caramelised Macadamia, and Rosewater & Pistachio (no, seriously). </div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0107.jpg" /></div><div><br /></div><div>One post certainly isn't enough to encompass all my market loves, so expect many more parts to this series in future. </div><div><br /></div><div>As for all that running, it pays off in other ways:</div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Markets/DSC_0639.jpg" /></div><div style="text-align: center;">Like 21.1km in 2:17:02.</div>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com25tag:blogger.com,1999:blog-7332049563073700807.post-11827177587489222122011-10-16T20:01:00.001+11:002011-10-16T21:15:54.449+11:00Demi-Tasse<i>Demi-Tasse</i><div><i>550 Lonsdale St</i></div><div><i>Melbourne 3000</i></div><div><i>Telephone: 03 9642 3571</i></div><div><i><br /></i></div><div><i>Opening Hours: Mon-Fri Breakfast and Lunch</i></div><div><br /></div><div>My favourite South Australian is in town and confined to the legal district for the duration of her stay. Lawyer jokes aside, this is actually a pretty terrific outcome on the feeding front. As the number of eager eagles on Masterchef would suggest (most in fact originating from this very block of bricks in Melbourne), the legal community takes its eating very seriously. </div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0390.jpg" /></div><div> <p class="MsoNormal">The edible (and other) delights of King St are just a block away. But it’s easy to get distracted with closer café heavyweights like <a href="http://www.earlcanteen.com.au/">Earl Canteen</a> (luxe, lush sandwiches that have been blogged about extensively – go for the Otway pork belly), <a href="http://www.smxl.com.au/">SMXL</a> (try a ‘moave’ with your excellent cuppa), and <a href="http://www.letraiteur.com.au/">Le Traiteur</a> (a long lunch experience, start with the tomato consommé). If you prefer to go down the road less taken, however, you can’t go past Demi-Tasse. Which is funny, because it is very, very easy to go past Demi-Tasse. This dame’s not much to look at from the outside.</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0391-1.jpg" /></p> <p class="MsoNormal">But she’s a Hepburn beauty within, with similar style. Dark wooden panellings with matching furniture, bottled beauties up top, a literally angelic mural, and lush red leather booths.</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0389-1.jpg" /></p> <p class="MsoNormal">Though I question whether Hepburn could have maintained her slim physique if she’d frequented a place like this very often. The food here is hearty, homemade, and addictive. And the service is just as warm and lovely. </p> <p class="MsoNormal">We make with the meatballs. </p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0371.jpg" /></p> <p class="MsoNormal">A very traditional mix of pork and veal served with tomato sugo and crusty bread ($10.50). I couldn’t think of a better dish for a cold Melbourne day, and even though it’s spring, it’s clear we won’t be in shortage of those anytime soon. The meatballs had great bite, they came apart in juicy chunks and we mopped them up with the bread and sugo.</p> <p class="MsoNormal">And I never say no to a house-made pie.</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0374-1.jpg" /></p> <p class="MsoNormal" style="text-align: center;">Beef Bourguignon with tomato relish and green salad ($7.50)</p> <p class="MsoNormal">It’s always a pleasant surprise to receive a ‘gourmet’ pie in a city café that isn’t manufactured by Boscastle. This was very sizeable, and a bargain for the price. The pastry was delicately layered, and I especially enjoyed the tomato relish, which had a very unusual sweetness and tang reminiscent of chutney. The filling itself was more than decent, though a little dry. If you like your meat meaty, i.e. not indiscernibly minced, it’s definitely the pie for you. Other pie options include vegetable or a very interesting-sounding chicken fricassée.</p> <p class="MsoNormal">Or pick something else from its extensive <i>and </i>extensively tempting menu.</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0388-1.jpg" /></p> <p class="MsoNormal">Demi-Tasse: petite with plenty of pizzazz. And particularly important if you work in this area: its coffee packs a punch as well.</p><p class="MsoNormal"><a href="http://www.urbanspoon.com/r/71/1474301/restaurant/Victoria/CBD/Demi-Tasse-Melbourne"><img alt="Demi Tasse on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1474301/minilogo.gif" style="border:none;width:104px;height:15px" /></a></p></div>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com13tag:blogger.com,1999:blog-7332049563073700807.post-14525574835270699242011-10-07T09:42:00.001+11:002011-10-07T10:07:11.377+11:00Merchant (Revisited)<div style="text-align: left; "><i><a href="http://merchantov.com/">Merchant</a></i></div><div><i>Rialto 495 Collins St</i></div><div><i>Melbourne 3000</i></div><div><i>Telephone: 03 9614 7688</i></div><div><i><br /></i></div><div>A <a href="http://nevertrustaskinnyfoodie.blogspot.com/2011/08/merchant.html">great first date</a> with a restaurant is a tricky beast to handle. Arrange a second and risk dissipating the heady magic of that maiden moment. Stoically preserve the past and always wonder if it might have been matched, if you’d only had the mojo.</div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0295.jpg?t=" /></div><div><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal">Or, like me, wait until you’re sent an innocuous article referencing one damning detail of the <a href="http://nevertrustaskinnyfoodie.blogspot.com/2011/08/merchant.html">affair</a> (an enticing <a href="http://www.nytimes.com/2011/09/21/dining/drunken-pasta-with-clam-sauce-a-good-appetite.html">recipe</a> for drunken pasta swimming with clams), and against your better judgment find yourself calling at nine in the morning on a Wednesday with all the breathless desire of a Mills & Boons heroine, wailing for vongole with breakfast. <o:p></o:p></p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0305.jpg?t=1317940266" /></p><p class="MsoNormal" style="text-align: left;">The attraction appears less mutual. I’m told dispassionately to turn up at a more appropriate noontime hour and try for a walk-in table (in a compromise with current trends, half the restaurant cannot be reserved). Ever the willing wench, I concede, and a second date with the Merchant is made.</p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0275.jpg" /></p> <p class="MsoNormal">I rope in an accomplice to provide objectivity to my assessment. He orders the gnocchi and proves suitably less convinced.</p><p class="MsoNormal"></p><p class="MsoNormal" style="text-align: center; "><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0283.jpg?t=" /></p><p class="MsoNormal" style="text-align: center; ">Gnocchi, ragu’ de cinghiale ($20)</p><p></p><p class="MsoNormal">A real looker but the gnocchi is a mush-mash of textures, soft but not supple. More than a little disappointing, considering we’re at a Grossi. The accompanying spiced wild boar ragu is exceptional, however, as fulsomely rich and tempestuous as its name suggests.<o:p></o:p></p><p class="MsoNormal" style="text-align: left;">Meanwhile, I'm finding it difficult to empathise; my cravings are being convincingly corrupted by a genuinely charming dish of spaghetti with clams. </p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0280.jpg?t=" /></p><p class="MsoNormal" style="text-align: center;">Spaghetti ca le caparele ($23)</p><p class="MsoNormal">It’s as generous <a href="http://nevertrustaskinnyfoodie.blogspot.com/2011/08/merchant.html">as I remember</a>, the clams taste fresh and clean, and the lithe, light sauce of garlic and white wine sensuously clings to every strand. My only jibe was that it was slightly under-seasoned, but this was readily remedied by a sprinkling of salt from the table. <o:p></o:p></p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0271.jpg" /></p> <p class="MsoNormal">To prolong my Merchant encounter, the dessert menu is requested, but I pick a beguiling slice of chocolate tart from the display instead. </p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0293.jpg?t=" /></p><p class="MsoNormal" style="text-align: center;">Chocolate tart ($8.50)</p><p class="MsoNormal">The tart is neither the sleek nor shiny production I’ve come to expect from Italian pastries: coarser in texture, laced with orange, and requires forking with pressure. I ask for some accompanying vanilla ice cream and a very intense version is brought to the table, which I irresponsibly finish with a hefty chunk of tart to spare. I'm addicted, and a second scoop is speedily decimated.</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0294.jpg?t=" /></p><p class="MsoNormal">Later, I’m told I can write in for a list of the ice cream ingredients if I’d like to recreate my poison at home. I suppose it’s as close as I’ll get to a night in with Merchant!<o:p></o:p></p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0299.jpg?t=" /></p> <p class="MsoNormal">First impressions are great, but Merchant and I are in it for the long haul. And I reckon that matters more.</p><p class="MsoNormal"><a href="http://www.urbanspoon.com/r/71/1556747/restaurant/Victoria/CBD/Merchant-Melbourne"><img alt="Merchant on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1556747/minilogo.gif" style="border:none;width:104px;height:15px" /></a></p></div>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com13tag:blogger.com,1999:blog-7332049563073700807.post-23996432463487857582011-09-28T11:46:00.004+10:002011-09-28T17:45:08.951+10:00Recipe: Practical Praline<i>Candy you can do.</i><div><br /></div><div>Here are two tips to navigating queues in supermarkets:</div><div><p class="MsoNormal"></p><ol><li>The number of people in line is <i>not </i>the gauge for waiting time. Some couples and peer groups will stand together simply to purchase one or two items. Unfathomably, they don’t split up and join different queues to hedge their chances of getting through the system quicker. Capitalise on such follies.<br /><br /></li><li>A line may look short, but <i>avoid loiterers</i>: </li></ol><ul><li><u>Example 1</u>: Children sneaking confectionery from the counter. When their carers finally notice (usually while unloading 20 Kit Kat bars onto the belt in disbelief), screaming ensues. Meanwhile you’re the chump watching from behind as six Joe Bloggs pass through the next counter without fuss.<br /></li><li><u>Example 2</u>: Anyone resembling my mother and her friends, unless you’re particularly partial to finding out how old the cashier is, how long before the roast chicken goes on special, why the oranges aren’t oranger, and other such small talk inanities.</li></ul><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Praline2.jpg" /></div><p></p><p class="MsoListParagraphCxSpLast" style="margin-left:72.0pt;mso-add-space:auto; text-indent:-18.0pt;mso-list:l0 level2 lfo1"><o:p></o:p></p> <p class="MsoNormal">Or if it’s a sweet hit you’re after, avoid the shops altogether because this will take you less time than locating your keys and putting your shoes on:<o:p></o:p></p> <p class="MsoNormal"></p><ol><li>Dump a half cup of sugar in a pot with a few drops of water (just enough to dampen). Use low heat. To dissolve lumps, shake don’t stir.<br /><br /></li><li>While waiting for the colour of the sugar to turn, scatter anything crunchy on a tray: nuts are the most likely choice, here I’ve used pepitas (pumpkin seeds) and sunflower seeds too. Even crushed cereal might work. Once the caramel forms, pour (very!) quickly onto tray.<br /><br /></li><li>Cool. Crack. Eat. </li></ol>And that is how praline gets miraculously made in the last ten seconds of a Masterchef dessert challenge.</div><div><br /></div><div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Praline-1.jpg" /></div><div style="text-align: center;">A heart for breaking.</div><div style="text-align: center;"><br /></div>How do <i>you </i>deal with a sugar craving?<o:p></o:p><p></p> <p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal"><span> </span><o:p></o:p></p></div>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com15tag:blogger.com,1999:blog-7332049563073700807.post-18197870863217830992011-09-25T09:54:00.001+10:002011-09-25T10:02:30.169+10:00Cupcake Showdown: Bleeding Red Velvet (Part 2) - Cupcake Central<a href="http://www.cupcakecentral.com.au/"><i>Cupcake Central</i></a><div><i>Level 2, Dining Hall</i></div><div><i>Melbourne Central (City)</i></div><div><i>(Also in <a href="http://www.cupcakecentral.com.au/contact/">Hawthorn</a>)</i></div><div><i><br /></i></div><div><i>Opening Hours (City): Mon - Thurs 10am - 7pm; Fri 10am - 9pm; Sat & Sun 10am - 6pm</i></div><div><br /></div><div>The <a href="http://nevertrustaskinnyfoodie.blogspot.com/2011/08/cupcake-showdown-bleeding-red-velvet.html">‘Red Velvet’ showdown</a> continues.</div><p class="MsoNormal"><o:p></o:p></p> <div style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/?action=view&current=DSC_0392.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0392.jpg" border="0" alt="Photobucket" /></a></div><p class="MsoNormal">I ‘found’ <a href="http://www.cupcakecentral.com.au/">Cupcake Central</a> via a Christopher Columbus moment:</p><p class="MsoNormal">1. I had no idea what I was looking at;</p><p class="MsoNormal"></p><p class="MsoNormal">2. I definitely had no idea it had already been ‘found’ (many, many times); and</p><p class="MsoNormal"><span><span>3.<span style="font:7.0pt "Times New Roman""> </span></span></span>I foolishly felt self-important in ‘my’ discovery.</p><p class="MsoListParagraphCxSpLast" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><o:p></o:p></p> <p class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/IMG_1345.jpg" border="0" alt="Photobucket" /></span></p> <p class="MsoNormal">It happened some months ago as I was having a Grill’d burger with long-suffering friend MS.</p><p class="MsoNormal">Peering out the window, I announced “I see cupcakes.” <o:p></o:p></p><div style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/?action=view&current=DSC_0378.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0378.jpg" border="0" alt="Photobucket" /></a></div><p></p> <p class="MsoNormal">Burger mid-way to mouth, MS lowered it slowly. Unfortunately, the row of cupcakes I had spotted on the floor below was not visible from where he sat. As far as he could tell, I was staring at a deserted Hoyts and some very bored teenagers. “What?”<o:p></o:p></p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/?action=view&current=DSC_0376.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0376.jpg" border="0" alt="Photobucket" /></a></p> <p class="MsoNormal">“I definitely see cupcakes. Strange!” At the time I was sure there was no direct competition for that awful <a href="http://nevertrustaskinnyfoodie.blogspot.com/2009/10/cupcake-bakery.html">The Cupcake Bakery</a> in Melbourne Central.<o:p></o:p></p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0384.jpg?t=1316907314" /></p> <p class="MsoNormal">“Are they...talking to you, these cupcakes?”<o:p></o:p></p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/?action=view&current=DSC_0394.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0394.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal">It took some heated discussion and fervent Googling to establish that </p><p class="MsoNormal">(a) Cupcake Central had indeed put up sticks in the shopping centre; and </p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0373.jpg?t=1316907379" /></p><p class="MsoNormal">(b) I was <i>not</i> having schizophrenic visions of confectionary. </p><p class="MsoNormal">Please. I would so much more likely take instructions from some dancing rare steaks.</p><div style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/?action=view&current=DSC_0379.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0379.jpg" border="0" alt="Photobucket" /></a></div><p class="MsoNormal">But I’ll admit these cupcakes might have world domination in their sights yet.<o:p></o:p></p> <p class="MsoNormal">Tastings are scored according to an appropriate Thank-Cake-It’s-Almost-Friday! structure: T for texture, C for Cost, I for Icing, A for Appearance and F for Flavour.<o:p></o:p></p> <p class="MsoNormal"><b><u>Texture</u></b>: So moist it’s almost as fudgy as a brownie, but with a pleasing smooth crumb.<o:p></o:p></p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/?action=view&current=DSC_0413.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0413.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal"><b><u>Cost</u></b>: $4 per regular cupcake; $2 per babycake (vegan and gluten-free available). <o:p></o:p></p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0388.jpg?t=1316907574" /></p> <p class="MsoNormal"><b><u>Icing</u>:</b> Like great date dialogue: lightly (cream) cheesy, and lighter still on the sweet.</p><p class="MsoNormal"><b><u>Appearance</u>:</b> Simple as pie.</p><p class="MsoNormal"><o:p></o:p></p> <div style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/?action=view&current=DSC_0393.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0393.jpg" border="0" alt="Photobucket" /></a></div><p class="MsoNormal"><b><u>Flavour</u></b>: Full of it. And I liked it that way. <o:p></o:p></p> <div style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/?action=view&current=DSC_0383.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0383.jpg" border="0" alt="Photobucket" /></a></div><p class="MsoNormal"><b><u>Overall Score</u></b>: 9/10: out of this world.<o:p></o:p></p> <p class="MsoNormal">Due to absence of forethought, there is no allocated category for wonderment of flavours available. If there were, Cupcake Central would certainly take the cake:</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0382.jpg" /></p><p class="MsoNormal" style="text-align: center;">Peanut Butter & Jelly</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0391.jpg" /></p><p class="MsoNormal" style="text-align: center;">Jam Donut</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0381.jpg" /></p><p class="MsoNormal" style="text-align: center;">Choc Malt Milkshake</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0380.jpg" /></p><p class="MsoNormal" style="text-align: center;">Vanilla Vanilla</p><p class="MsoNormal">And of course I couldn’t begrudge the new reigning ‘Red Velvet’ queen a chance to prove herself in some other ways:<o:p></o:p></p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/File0904.jpg" /></p><p class="MsoNormal" style="text-align: center;">Note: A takeaway box will set you back an additional 50 cents!</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/File0914.jpg" /></p><p class="MsoNormal" style="text-align: center;">Bonus for hauling it home: no forks or plates if you're eating in.</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/File0928.jpg" /></p><p class="MsoNormal" style="text-align: center;">Two bad boys for the road: Devils Food Chocolate & Salted Caramel</p> <p class="MsoNormal">As we leave Little Cupcakes bleeding in our wake, any suggestions on where I should take this battleground next?</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0389.jpg" /></p><p class="MsoNormal"><o:p></o:p></p><a href="http://www.urbanspoon.com/r/71/1612385/restaurant/Victoria/CBD/Cupcake-Central-Workshop-Melbourne"><img alt="Cupcake Central Workshop on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1612385/minilogo.gif" style="border:none;width:104px;height:15px" /></a>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com19tag:blogger.com,1999:blog-7332049563073700807.post-11116823387396406182011-09-19T17:56:00.005+10:002011-09-19T18:05:48.481+10:00I have discovered...<a href="http://www.facebook.com/pages/Munching-in-Melbourne/135731849858684">...social networking!</a><div><br /></div><div>My second greatest accomplishment this weekend after that <a href="http://nevertrustaskinnyfoodie.blogspot.com/2011/09/taste-of-melbourne-2011.html">behemoth Taste of Melbourne post</a> below (90+ pictures...edited from 267)! </div><div><br /></div><div>While my wrist recovers from all the clicking, I invite you to exercise yours by following the link to the 'like' on the right! </div>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com8tag:blogger.com,1999:blog-7332049563073700807.post-43841481169862614302011-09-18T21:51:00.002+10:002011-09-19T10:06:33.836+10:00Taste of Melbourne 2011<div style="text-align: left;"><i><a href="http://www.tasteofmelbourne.com.au/">Taste of Melbourne</a></i></div><div><i>Royal Exhibition Building</i></div><div><i>9 Nicholson St</i></div><div><i>Carlton Gardens, Carlton</i></div><div style="text-align: center;"><i><br /><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0006.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0006.jpg" border="0" alt="Photobucket" /></a><br /></i></div><div><i><span class="Apple-style-span" style="font-style: normal; "><br /></span></i></div><div><i><span class="Apple-style-span" style="font-style: normal; ">When it rolls around, <a href="http://www.tasteofmelbourne.com.au/">Taste of Melbourne</a></span></i><i><span class="Apple-style-span" style="font-style: normal; "> is an event similar to the Melbourne Cup, Boxing Day sales, and an AFL final featuring Collingwood: a city-wide obsession requiring our attendance in masses.<br /><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; "><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0111.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0111.jpg" border="0" alt="Photobucket" /></a></span></i></div></span></i></div><div></div><div></div><div><br /><div style="text-align: center;"></div></div><div>This year I fulfilled my civic duty at the generosity of <a href="http://foodrehab.com.au/">Adrian from Food Rehab</a>. </div><div><br /></div><div>The purpose of Taste events is very literal: a sampling (i.e. taste) of what the host city has to offer. It’s an excellent marketing strategy particularly targeted towards out-of-towners.</div><div><br /></div><div style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0067.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0067.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>If you were only going to be in Melbourne for a weekend, it makes both financial and physical economic sense because even the least skinny of foodies couldn’t manage more than six to eight significant eats in two days. At Taste, you make an initial investment of $25-$30 on entry and over the following 4-5 hours, heavy-hitter restaurants proffer sized-down versions of their dishes of the year/month/week at a corresponding sized-down price ranging from $8 to $12 in ‘crowns’ (Taste currency). Add to the mix some 100+ (personal guesstimate) food and drink exhibitors, offering free samples galore, and it’s an entrepreneurial dream. </div><div><br /><div style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0219.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0219.jpg" border="0" alt="Photobucket" /></a></div><div><br /></div>For navigational sanity, I've split this post into 'Restaurants' and 'Exhibitors' (all others).</div><div><p class="MsoNormal"><u>Restaurants</u></p><p class="MsoNormal">My personal pick for 'dish of the day' was spawned by the relatively low-profile <a href="http://www.themillswyn.com.au/">The Millswyn</a>:</p><div style="text-align: center;"><span class="apple-style-span"><span style="font-family: Georgia, serif; color: black; "><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0127.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0127.jpg" border="0" alt="Photobucket" /></a></span></span></div><p></p><div style="text-align: center;"><span class="apple-style-span"><span style="font-family: Georgia, serif; color: black; "><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0129.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0129.jpg" border="0" alt="Photobucket" /></a></span></span></div><div style="text-align: center;"><span class="apple-style-span">10 hr braised beef cheek with beetroot, spinach & field mushroom</span></div><p></p><p class="MsoNormal">Utterly unctuous (an adjective I use so sparingly you can be assured it fits!). I missed the presence of some form of starch to offset the richness of the braise (a simple mash perhaps?) but the petite beetroot cubes provided adequate counterbalance. I also really enjoyed the addition of the mushroom (with genuine fungal flavour), and wished they came in pairs. </p><p class="MsoNormal">Their other savoury dish was a cured Regal King Salmon with pickled daikon, lime and vanilla cucumber:</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0128.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0128.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal">The Millswyn also featured a bar with 5 Rum Ginger Mai Tai, Spicy Vanilla Margarita, and Watermelon & Rose Jam Punch:</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0131.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0131.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal">I'd say the crowd pick was <a href="http://www.stkatherines.com.au/#mid">St. Katherine</a>: </p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0049.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0049.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0050.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0050.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0058.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0058.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">KFC (St Katherine's fried Lilydale chicken with BBQ sauce (plus, oddly, Japanese mayonnaise)</p><p class="MsoNormal">Slightly spicy, very moreish, served hot to go and moist to mouth. A simple but great filler-upper, which made it good value for both punters and the restaurant. But don't take my word for it, check out the number of empty containers within a 10-metre radius just 20 minutes in:</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0056.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0056.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal">And true to the Made Establishment (formerly The Press Club) Group's business acumen, right next door they were marketing George Calombaris' new cookbook for kids, Georgie Porgie, namesake of the nursery rhyme I've sadly always associated with <a href="http://en.wikipedia.org/wiki/Georgie_Porgie">child molestation</a>.</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0173.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0173.jpg" border="0" alt="Photobucket" /></a><br /></p><p class="MsoNormal">Another great crowd pleaser was <a href="http://mezzobar.com.au/">Mezzo</a>.</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0192.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0192.jpg" border="0" alt="Photobucket" /></a></p><p></p><p class="MsoNormal" style="text-align: center;"><br /></p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0194.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0194.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">Sher wagyu meatballs, Sicilian cous cous & salted ricotta</p><p class="MsoNormal">A very respectable and respectably-sized dish of meatballs. The cous cous was cooked perfectly, neither mushy nor grainy, and ricotta in a savoury dish is a rare treat. Masterchef contestant Alvin Quah absolutely raved about it during his cooking demonstration, which was very effective advertising: the restaurant's stand was swamped right after.</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0174.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0174.jpg" border="0" alt="Photobucket" /></a> </p><p class="MsoNormal">In case you are suffering from Masterchef withdrawal, Alvin will be doing another three demonstrations today, and <a href="http://nevertrustaskinnyfoodie.blogspot.com/2011/08/burch-and-purchese-birthday-cake.html">Darren Purchese</a> (not Stephane Le Grande as advertised) one. </p><p class="MsoNormal">We also visited <a href="http://www.blogger.com/www.sartirestaurant.com.au/">Sarti</a>.</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0080.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0080.jpg" border="0" alt="Photobucket" /></a></p><div style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0083.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0083.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: center;">Slow cooked suckling lamb, pearl barley salad & truffled pecorino.</div><p class="MsoNormal">Intense lamb flavour and the pearl barley salad was delicious. Unfortunately, it was the most underwhelming savoury dish because it had such a small portion size for the price (especially in comparison to other offerings around). Also, the piece of meat I received had a disproportionately large lump of inedible fat attached.</p><p></p><p class="MsoNormal">I remember <a href="http://www.blogger.com/www.sartirestaurant.com.au/">Sarti</a>'s 'pistachio panna cotta' with caramel salted popcorn being a real hit at last year's Taste, so they must have been hoping to repeat its success this time around:</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0081.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0081.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal">Unable to resist the call of anything labelled 'chocolate fondant', however, I obtained my dessert from <a href="http://www.espositofood.com/">Esposito</a>:</p><p class="MsoNormal"></p><div style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0142.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0142.jpg" border="0" alt="Photobucket" /></a></div><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0149.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0149.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">Fondant de chocolate with Earl Grey jelly</p><p></p><p class="MsoNormal">I've always thought chocolate and Earl Grey make for an excellent partnership, and most recently had a lovely macaron of this flavour from <a href="http://nevertrustaskinnyfoodie.blogspot.com/2011/08/la-belle-miette.html">La Belle Miette</a>. Unfortunately, although the chocolate was of exceptional quality, there was only a tiny tinge of Earl Grey in my jelly. Texturally, the 'fondant' was more like a very smooth fudge. </p><p class="MsoNormal">On the savoury side of things, they had on offer a carpaccio of farmed Barramundi with peas, mint & wasabi sorbet:</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0144.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0144.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal">Other restaurants not tried: </p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0223.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0223.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">The European</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0224.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0224.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">Left to right: Regal King Salmon fishcake, Kinkawooka paella, Western Plains pork parcels</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0203.jpg?t=1316317425" alt="DSC_0203.jpg " /></p><p class="MsoNormal" style="text-align: center;">The Botanical</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0220.jpg?t=1316317654" /></p><p class="MsoNormal" style="text-align: center;">The Kitchen Cat</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0163.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0163.jpg" border="0" alt="Photobucket" /></a><br /></p><p class="MsoNormal" style="text-align: center;">Longrain Bar</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0077.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0077.jpg" border="0" alt="Photobucket" /></a><br /></p><p class="MsoNormal" style="text-align: center;">Stokehouse</p><p class="MsoNormal" style="text-align: left;"><u>Exhibitors</u></p><p class="MsoNormal" style="text-align: left;"></p><div style="text-align: center;"><u><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0153.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0153.jpg" border="0" alt="Photobucket" /></a></u></div><p></p><p class="MsoNormal">The recent explosion onto the Melbourne macaron scene, <a href="http://www.luxbite.com.au/">Luxbite</a>, was present in full force. </p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0155.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0155.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">Macarons</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0156.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0156.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">Saucy sauceboat cakes and tarts</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0154.jpg?t=1316318150" /></p><p class="MsoNormal" style="text-align: center;">Impressive macaron tower</p><p class="MsoNormal">I purchased salted caramel and kaffir lime (!) macarons. </p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0236.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0236.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal">These were fabulous, bigger than the ones from <a href="http://nevertrustaskinnyfoodie.blogspot.com/2011/08/la-belle-miette.html">La Belle Miette</a>, and bolder in flavour and texture.</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0237.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0237.jpg" border="0" alt="Photobucket" /></a> </p><p class="MsoNormal" style="text-align: center;">Pinch me</p><p class="MsoNormal">One of the reasons I go to Taste of Melbourne at all is for <a href="http://www.dellomano.com.au/">Dello Mano</a> brownies. These are not the kind of 'regular' brownies I'd feed to kids because they are (a) a pricey $5 a pop; and (b) mine, all mine. </p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0095.jpg?t=1316319867" /></p><p class="MsoNormal">These used to be sold at Prahran market every Saturday, and I would buy two of them weekly (Espresso Walnut and Honey Caramelised Macadamia) after a strangely ineffective weekend gym session. </p><p class="MsoNormal" style="text-align: center;">, <a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0098.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0098.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal">I never realised how integral they were to my weekends until they stopped selling them at the market; I stopped gymming in the vicinity altogether. I felt particularly resentful last night when I discovered that they've since started making Peanut Butter ones as well, but these were sold out completely by last night's session. The humanity!</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0107.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0107.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal">Another long-time love: <a href="http://www.minimelts.com.au/">Mini Melts</a>. </p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0226.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0226.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: left;">These are not fancy, they do not have intense (or even particularly authentic) flavour, and they are as juvenile a snack as you can imagine. </p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0227.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0227.jpg" border="0" alt="Photobucket" /></a> </p><p class="MsoNormal">But they are also tiny pebbled pops of ice cream that you can pick at with your fingers (but do it quickly) and then they crunch and melt in your mouth. That is magical. </p><p class="MsoNormal">Having grown up in Asia, I'm more than familiar with fast-talking schmoozers waving gadgets and hands and 'as seen on TV' miracle products:</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0200.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0200.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: left;"> So I'm not sure how this man sliced and diced his way into my wallet. I do know, however, that I am now $50 poorer and in possession of a see-it-to-believe-it Bellini chopper <i>and </i>dicer <i>and </i>peeler <i>and </i>mandolin with two tupperware containers thrown in for free! Whatta deal. And I'm sure <a href="http://uk.answers.yahoo.com/question/index?qid=20091125142053AArFBsM">this person's experience</a> is simply an anomaly. </p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0241.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0241.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">With other yet uneaten spoils of war, including a Burrowes Park aioli...</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0166.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0166.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">...sold to me by its very lovely maker Bettina Berry (price perhaps a tad steep at $10.50)</p><p class="MsoNormal" style="text-align: left;">Nespresso had a huge presence at Taste this year.</p><p class="MsoNormal" style="text-align: center;"> <a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0074.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0074.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: left;">It had massive stands at the centre of both floors.</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0073.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0073.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: left;">Salmon samples were also in vogue, with both Huon and Tassel occupying some very prime real estate:</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0177.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0177.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">Huon selection</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0183.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0183.jpg" border="0" alt="Photobucket" /></a><br /></p><p class="MsoNormal" style="text-align: center;">Tassal salmon skewers</p><p class="MsoNormal">Other savoury, spicy, and saucy exhibitors:</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0120.jpg?t=1316320786" /></p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0122.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0122.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">Spice Bazaar Cooking School and Spice Supplier</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0117.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0117.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0119.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0119.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">Roza's Gourmet Sauces</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0202.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0202.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0201.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0201.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">Dunav Butcher & Smallgoods</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0046.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0046.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0013.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0013.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">Nando's</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0033.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0033.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">Yarra Valley Smokehouse</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0103.jpg?t=1316322266" /></p><p class="MsoNormal" style="text-align: center;">Wasabi Salad: a cross between rocket leaves and wasabi</p><p class="MsoNormal" style="text-align: left;">The pure cheesy:</p><p class="MsoNormal" style="text-align: center;">e<a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0172.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0172.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;"><a href="http://www.lalatteria.com.au/">La Latteria</a>, Carlton</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0137.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0137.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0139.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0139.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">Jindi Cheese, with voluptuously large sample</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0018.jpg?t=1316319325" /></p><p class="MsoNormal" style="text-align: center;">Yarra Valley Dairy's goat cheese</p><p class="MsoNormal" style="text-align: left;">Ice cream:</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0015.jpg?t=1316319541" /></p><p class="MsoNormal" style="text-align: center;">Gundowring</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0180.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0180.jpg" border="0" alt="Photobucket" /></a>Movenpick</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0167.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0167.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0168.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0168.jpg" border="0" alt="Photobucket" /></a> </p><p class="MsoNormal" style="text-align: center;">Cold Rock</p><p class="MsoNormal" style="text-align: left;">Other sweet treats:</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0027.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0027.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">Raynor's Jam</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0211.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0211.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">Heart of Chocolate</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0011.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0011.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">Shocolate</p><p class="MsoNormal">Desserts of the cakey and fudgey persuasion:</p><p class="MsoNormal"></p><p class="MsoNormal" style="text-align: center; "><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0208.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0208.jpg" border="0" alt="Photobucket" /></a><br /></p><p class="MsoNormal" style="text-align: center; ">Three Sweeties</p><p class="MsoNormal" style="text-align: center; "></p><p class="MsoNormal" style="text-align: center; "><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0091.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0091.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center; ">180 Degree Cupcakes</p><p class="MsoNormal" style="text-align: center; "><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0169.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0169.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center; ">Enni</p><p></p><p></p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0035.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0035.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">Fudge</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0115.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0115.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">Charlie's Cookies</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0222.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0222.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">Sweet by Nature</p><p class="MsoNormal" style="text-align: left;">Some refreshing retailers:</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0164.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0164.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">Rochester Ginger</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0151.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0151.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">Local Mineral Water</p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0023.jpg" /></p><p class="MsoNormal" style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0024.jpg" /></p><p class="MsoNormal" style="text-align: center;">Tuaca</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0158.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0158.jpg" border="0" alt="Photobucket" /></a></p></div><div style="text-align: center;">Free Instant Eyelift</div><div style="text-align: center;"><br /></div><div>This year's Taste was much less carnivorous: I missed the blood offerings I so enjoyed last year by non-attendees The Palace by Luke Mangan, Maze, Enviromeat and Bultarra Lamb. Some 2010 superstars like Embrasse and Ben and Jerry's were also no-shows. Generally, I noticed a swing in marketing strategy: there were less restaurants and many more retail exhibitors. Perhaps this is representative of the current trend in dining habits: poncy dining is now passé and plating up at home all the rage (please, not <i>another</i> macaron on my Facebook news feed). </div><div><br /></div><div style="text-align: center;"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0005-1.jpg" /></div><div><br /></div><div>Final note: I'm terribly honoured to have been featured as one of this year's <a href="http://www.tasteofmelbourne.com.au/taste_likes">Taste Likes</a>. This had no bearing on any views expressed on this blog post, however, given I only noticed this after completing my review (researched journalism at its best, clearly). </div><div><br /><div style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/?action=view&current=DSC_0134.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/Taste%20of%20Melbourne%202011/DSC_0134.jpg" border="0" alt="Photobucket" /></a></div></div><div><br /></div><div>Would I attend Taste again? Certainly - it's my patriotic duty! But what did <i>you</i> think of this year's Taste of Melbourne? </div>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com20tag:blogger.com,1999:blog-7332049563073700807.post-62807078768975328862011-09-12T12:15:00.003+10:002011-09-12T13:24:21.653+10:00Bitten: M&M Almond<i>NOT an advertisement.</i><div><i><br /></i></div><div>As an adult, I do not condone the consumption of lurid candy produced en masse, dyed in technicolour, and marketed by menacing cartoon characters. Unfortunately, I do possess an infantile appreciation for brightly-coloured distractions. And look! M&M Almond!</div><div><br /><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/?action=view&current=DSC_0200.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0200.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>Lately I've been hitting up a range of nutty M&M products, having recently been introduced to M&M Peanut Butter (<i>not simply peanut</i>) by a friend (bad friend, bad!). M&M Peanut Butter is only available in specialty stores, but I found M&M Almond in the city Woolworths last weekend, which makes it a significantly more economically viable treat. These taste like regular M&Ms (i.e. far from the best <i>or</i> worst chocolate in the world) but with whole almonds within. Not a bad result.</div><div><br /><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/?action=view&current=DSC_0205.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0205.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>Plus the red ones double up as excellent cosmetics. Well I remember rubbing them vigorously into my cheeks and lips until I learnt to raid mum's make-up drawer like a normal pre-teen. The innocence of youth indeed.</div><div><br /></div><div>A more mature post will materialise within the week. In the meantime, did <i>you</i> ever have a favourite colour M&M? </div>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com12tag:blogger.com,1999:blog-7332049563073700807.post-2951774187172701402011-09-03T09:45:00.005+10:002011-09-03T19:00:36.568+10:00Recipe: Are You (Fried) Chicken?<p class="MsoNormal"><i>It’s my party and I’ll fry if I want to.</i></p><p class="MsoNormal">No time like the weekend to get your fried on! Today we take an extreme detour from the sugar highway to the Land of the Fry: America, baby! It’s funny how the brain works. This week I subjected mine to the happy combination of reading Heston Blumenthal’s <i>In Search of Perfection </i>with the television on in the background. About twenty KFC advertisements later, I had a powerful craving for some fried chicken. </p><p class="MsoNormal">Perfectly crispy. And preferably shaped like a dessert. Or a seashell or something.</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/?action=view&current=DSC_0067-1.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0067-1.jpg" border="0" alt="Photobucket" /></a></p><p></p> <p class="MsoNormal">Signature range notwithstanding, the red, white and finger-lickin’ all over clearly wasn’t going to cut it. Lacking the hefty Heston funding, I embarked on a journey appropriate for the theme – the kind with Google as your tour guide and requiring no more movement than the range of your mouse.</p> <p class="MsoNormal">Refusing to chicken out, I’m now sitting (quite heavily!) on the other side of four fried chicken meals in a row, and my apartment is littered with recipes mostly sporting the prefix ‘Southern’, ‘Mom’s Best’, or ‘X-TRA CRISPY’ but by <i>gorge</i>, I think I’ve got it! </p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/?action=view&current=DSC_0001-1.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0001-1.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal">It’s important to note that this isn’t so much a recipe as it is a method. Fats on, fats off, Mr Miyagi!</p> <p class="MsoNormal"><b>Wet Ingredients<o:p></o:p></b></p> <p class="MsoNormal">One chicken (in pieces) (or 4 legs/breast/thighs – whichever turns your head!)</p> <p class="MsoNormal">Two/three beaten eggs or buttermilk</p> <p class="MsoNormal">Oil (A neutral oil is best, like peanut)</p> <p class="MsoNormal"><b>Basic Dry Ingredients<o:p></o:p></b></p> <p class="MsoNormal">2 cups all-purpose flour</p> <p class="MsoNormal">Salt and pepper to your taste</p> <p class="MsoNormal"><b>Optional Variation on Dry Ingredients <o:p></o:p></b></p> <p class="MsoNormal">Use your imagination! </p> <p class="MsoNormal">For increased crisp: substitute some of the flour with tempura flour. </p> <p class="MsoNormal">For seasoning: If you want an Asian-style fried chicken that’s more brown, add paprika and use white pepper. Other great seasonings include garlic powder, onion powder, chilli powder, or curry powder. </p> <p class="MsoNormal">In these attempts, I used a 1:2 ratio of tempura flour to regular flour, paprika, white pepper, and garlic powder.</p><div style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/?action=view&current=DSC_0005-1.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0005-1.jpg" border="0" alt="Photobucket" /></a></div><p class="MsoNormal"><span class="Apple-style-span" style="font-weight: bold; ">Instructions</span></p><p class="MsoNormal">1. Mix the dry ingredients together by shaking them in a big freezer bag.</p> <p class="MsoNormal">2.<span> </span>Soak the chicken pieces in buttermilk for 20 minutes, or simply dredge them thoroughly in the beaten egg/buttermilk.</p> <p class="MsoNormal">3. Put the wet chicken pieces into the bag, twist or seal it shut, and toss the bag until each piece is thoroughly coated with the flour mixture. </p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/?action=view&current=DSC_0009-1.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0009-1.jpg" border="0" alt="Photobucket" /></a></p><p></p> <p class="MsoNormal">4. Put the chicken on a plate, cover with a clean cloth or sheet of plastic, and leave it in the fridge until the coating has reached a paste-like consistency.</p> <p class="MsoNormal"><span> </span>It <i>will </i>be sticky. This will take over half an hour. For ease I suggest you complete these steps early in the day or the night before.</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/?action=view&current=DSC_0025-1.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0025-1.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal">5. Fill your skillet (or pot) with oil (1/3 full). You don’t need the chicken to be fully submerged in oil.</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/?action=view&current=DSC_0026-1.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0026-1.jpg" border="0" alt="Photobucket" /></a></p><p></p><p class="MsoNormal" style="text-align: center;">Test oil with a wooden chopstick or the handle of a wooden spoon to make sure it's hot enough.</p><p class="MsoNormal">6. Heat the oil until it begins to smoke. Put the chicken in and flash-fry on one side, and then turn over. Chicken should be lightly golden all over.</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/?action=view&current=DSC_0080-1.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0080-1.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">Flash-frying on the first side.</p><p class="MsoNormal">7. Cover the skillet, turn the heat down low and leave to cook for 25-30 minutes.</p><p class="MsoNormal" style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/?action=view&current=DSC_0084-1.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0084-1.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="text-align: center;">Not yet crispy.</p><p class="MsoNormal">8. Uncover. The chicken should be cooked, golden, but soggy. Turn the heat up high again to finish frying to a crisp. This will take a few minutes.</p> <p class="MsoNormal">9. Drain and serve!</p><p class="MsoNormal"></p><p class="MsoNormal" style="line-height: normal; "><b>The Result<o:p></o:p></b></p><p class="MsoNormal" style="line-height: normal; ">Fool-proof fried chicken that is crunchy crispy but moist, juicy and (importantly!) cooked inside!</p><p class="MsoNormal" style="text-align: center;line-height: normal; "><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/?action=view&current=DSC_0065-1.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0065-1.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="line-height:normal"><b><span class="Apple-style-span" style="font-weight: normal; ">Mine gets pretty brown from an excess of paprika and the zealous heat of my stove, but the meat is always as tender as a tot.</span></b></p><p class="MsoNormal" style="text-align: center;line-height: normal; "><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/?action=view&current=DSC_0094-1.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0094-1.jpg" border="0" alt="Photobucket" /></a></p><p class="MsoNormal" style="line-height:normal">It may not look like a cookie, but this chooky <i>is </i>pretty perfect! And I can always let the fried slide.</p> <div style="text-align: center;"><a href="http://s1219.photobucket.com/albums/dd429/melbournemunchkin/?action=view&current=DSC_0067-1.jpg" target="_blank"><img src="http://i1219.photobucket.com/albums/dd429/melbournemunchkin/DSC_0067-1.jpg" border="0" alt="Photobucket" /></a></div><p></p><p class="MsoNormal" style="line-height: normal; ">P.S. This post marks the inaugural occasion of my new <a href="http://nevertrustaskinnyfoodie.blogspot.com/2011/08/announcement.html">Nikon</a> SLR being used! I still have a heap of backlogged photos from my canny old Canon though.</p>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com18tag:blogger.com,1999:blog-7332049563073700807.post-5799211800433152582011-08-27T09:50:00.000+10:002011-08-27T09:51:24.179+10:00Burch and Purchese: Birthday Cake!<div style="text-align: left;"><a href="http://www.burchandpurchese.com/">Burch & Purchese Sweet Studio</a></div><div>647 Chapel Street</div><div>South Yarra</div><div>Telephone: 03 9827 7060</div><div>
<br /></div><div>Opening Hours: Tues - Sun 10am - 6:30pm </div><div>
<br /></div><div>While we're gabbing away about cake, I figured there is no time like the present to push an <a href="http://www.melbournegastronome.com/2009/04/amnesty-fortnight-part-one.html">Amnesty</a> post hurriedly out the door and down your throats! And who could complain when it involves a <a href="http://www.burchandpurchese.com/">Burch & Purchese</a> concoction:</div><div>
<br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5zOQ1u2iYLXHugiKs0geuCX4-Sc-Y-0kODyMt6kejVr9xPJlzJ5zekdh7laEDTmfYoq_pxeKFsItS15NBFpchEbf_ZUlILRAUDIXDX_WeQ5QYecIYplpGh1rdqGKSugPc2KSzQMxeG5Vk/s400/File0258.JPG" /></div><div>
<br /></div><div>The Sauron-like gaze of food bloggers has long been fixed on Burch & Purchese, but even the fickle public eye was captured when Darren Purchese received his Masterchef stamp of infamy in a celebrity chef challenge opposite current champion Kate. </div><div>
<br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvsPnr7jmJURXKycXCqGa4gCD0WnyadGGxi-xd1DxVUjicmAKuXJA_sg23TrVIRPz-yFGscZojR9H3xF0FqDkZiU_IgeLwpvCPfdFismOn4GNJPccnKsfKIi42iN7Ar2zC5K4M7yQyn1f/s400/File0260.JPG" /></div><div style="text-align: center;">My precious.</div><div style="text-align: center;">
<br /></div><div>I received this cake as a surprise for my birthday way back in May (hence the amnesty urgency) from some fabulous family and friends. Masterchef being all the rage at the time, I attempted a taste test and announced: "Chocolate! Pear definitely. And er that nut I like!". In case you enjoy quibbling and feel this is an inadequate description, here is the official spiel:</div><div>
<br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIo9Z0vfVVvH04f3Kf7Z6zgdgAqkucxZaGcc5V3jPRekZ-318toEG98x2x63XkadE2DFD5yh-sAt0zDn-9Yv-TrYT2XUzgSIAK70phxkTrzRXp21ZTfAzPJ8cZcmYEbVD-ghc7ayEjuAP9/s400/File0314.JPG" /></div><div style="text-align: center;">Dark Chocolate, Pear and Hazelnut: </div><div style="text-align: center;">Tarakan 75% chocolate and vanilla mousse, caramelised pear, hazelnut cream, pear cream, chocolate hazelnut brownie, hazelnut milk jelly, dark chocolate velvet spray</div><div>
<br /></div><div>It was indeed "awesome". A sensual cornucopia of textures, and the chocolate, pear, and hazelnut overtones were intense to the last crumb. Which, unfortunately, came too quickly. A journey to the studio for replenishment is imminent!</div><div>
<br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL88CtNxcTXs8IwXpsa_8M1zWiGbuPh5464xPNadJecZQjDxVsVyiJDwZrVV99lsCKKOj4sTDwoMFXMxKvERPKzQ93nhiisZ9_GizdixaaTa1JIrpjQ890ijSgYAg-2yXqcL2qz3kLFLNa/s400/File0262.JPG" /></div><div>
<br /></div><div>What's the best birthday cake or gift you've ever received?</div>
<br /><a href="http://www.urbanspoon.com/r/71/1589023/restaurant/Victoria/South-Yarra-Toorak/Burch-Purchese-Sweet-Studio-South-Yarra"><img alt="Burch & Purchese Sweet Studio on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1589023/minilogo.gif" style="border:none;width:104px;height:15px" /></a>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com15tag:blogger.com,1999:blog-7332049563073700807.post-29469451121919586832011-08-25T14:57:00.000+10:002011-08-25T14:58:35.804+10:00Announcement<div style="text-align: left;">This is a post digressing temporarily from the cupcake warfare to announce the painfully obvious: a new blog design!</div><div><div>
<br /></div><div>To be honest, I had no intentions of changing the look of the blog at all - this is the happy accident of a design-happy euphoria induced by some industrious business card-making! As for the card, here is a sneak preview of the current work-in-progress:</div><div>
<br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTsDZvkXpJOT34SkYEYW7MSfgtzjqoLOkUYd2GfnGLZJROOW3oWODmq5kegMEjo2gM-0EAd_qtNWVHB_y586sgQ6g2XANforv7l8yd-8AnXrai-Jra6QoXSDcL8LlQLP0ogCiM4dPZQJRi/s400/Business+Card+for+Blog.png" /></div><div>
<br /></div><div>I think I may have been bitten by a bit of a luscious-lush-lady bug spawned by an excess of cupcake gluttony and Katy Perry tunes. I may wait a bit to see if I still like it after the girly-girl superpowers have faded away. In the meantime, I am restraining myself from painting my apartment over with glorious pink stripes. And running around town with a pink power ring and matching lantern. </div><div>
<br /></div><div>Other exciting things are also happening in this space, the results of which will take some time to filter through. Let's just say it involves a spanking new no-nonsense N---n!</div></div>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com7tag:blogger.com,1999:blog-7332049563073700807.post-6329090697843549002011-08-22T17:23:00.002+10:002011-08-22T18:44:03.396+10:00Cupcake Showdown: Bleeding Red Velvet (Part 1) - Little Cupcakes<div style="text-align: left;"><a href="http://www.littlecupcakes.com.au/">Little Cupcakes</a></div><div><i>Shop 7 Degraves St; 03 9077 0413</i></div><div><i>TG06 181 William St; 03 9600 1690</i></div><div><i>Shop 4 118 Queen St; 03 9602 3884</i></div><div><i>
<br /></i></div><div><i>Opening Hours: Varies, see <a href="http://www.littlecupcakes.com.au/customer-feedback">here</a></i></div><div>
<br /></div><div><p class="MsoNormal">It's been a goodly amount of time since this blog featured an old-fashioned <a href="http://nevertrustaskinnyfoodie.blogspot.com/search/label/*Categories%3A%20Cr%C3%AApes">showdown</a>!</p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYh_b-GhGFf1ce_bBvjP9r6UzaXJto_hQtMLAPyPtb8-Vx_fqszcV8JnOt0QFy-eZoRbqIZQhpTU4Yns0q7QkXmue2Pz1Qk5gh8AMztkR4RPTYRYbFX6BFp3LVAvBsCM68bBNIkXVunyRX/s400/File0982.JPG" /></p><p class="MsoNormal" style="text-align: center;">Little Cupcakes, William St</p><p class="MsoNormal">Cupcakes are a real religion in Melbourne. Worshipping types run the gamut from daily zealots to occasional visitors and even the prodigal (those who flock in during troubled times). </p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1L68TtdbfCqd8_ZsLPeZupXZHiYJnSV-7e-NJ5RcOvjFsGfc6h4mR8h-juWoeSPX8bmsHXatlOFAC_yHZEVtC__IVXXU6hYirh2B_9QvD4xus-nsqbRBxtCpBX9LkJiL3v3j2vM0IasC/s400/IMG_1380.JPG" /></p><p class="MsoNormal" style="text-align: center;">Cupcakes at a crossroads.</p><p class="MsoNormal">Blasphemy unfortunately is rife, especially in the CBD, where <a href="http://www.thecupcakefamily.com.au/">artificially-coloured</a> and <a href="http://nevertrustaskinnyfoodie.blogspot.com/search/label/The%20Cupcake%20Bakery">synthetically-flavoured</a> idols are hawked aplenty. </p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuAqvZlz9M05sFM0Q3SHkbcNzmlND5qmeeuk15y6fx5FehFX7CowdBMwU-JKrEdAMJc_H89UYlNJMAgOMbwylDyIFU3QvG5cqgQKTBMSPkK-Zo59uYaxheMnrMD_b52njNShN3euFA-UbM/s400/IMG_1354.JPG" /></p><p class="MsoNormal">It is for this reason I turned my back on the faith some time ago, having tasted too many ‘cupcakes’ better employed as neon decorations than eaten by any man or beast. </p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjacSEyjRd3PgcxR9KW32NF0MwTbCPKwrmLeGAfwD9eUu__kU2MbPvXe5Y1yf0AMOVOZYIo3bvRHD-VVM-bVAIgTEGHdM51I8XLTDo_7lTL7PxnFRYI0KD5ebzLKTCUxAQUJJ0orE-MqIya/s400/IMG_1359.JPG" /></p> <p class="MsoNormal">My return to the fold therefore is with a very particular mission in mind: a search for a contender worthy of claiming the Red Velvet throne. </p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8wmI3jSCY3xzKMN3lRh9VlBH1HGtQa-5WKvGyZ6EPuQ1qM0uhr4ZHQWAhPLBjkphgiIj7TyuBrFadpNh1M-y-il-Vkol7hZ1bIuagGGDSDHq6BzHAUg-lUKPB7L4wn4A648Jh1KNu9Mcl/s400/IMG_1365.JPG" /></p><p class="MsoNormal">A more callous person might observe a comparison between the Red Velvet cake and the Holy Grail: mystical construction (oddly tasty combination of beetroot with buttermilk, cocoa and cream cheese), scarlet contents, Hollywood endorsements, and a passionate following. </p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinOffkCL9Ep9D984tJNHlHse3B4w1iZ2qsEPmrfGosXYIFHPJeYKv0POS2sI_lA0XAbgRF2LeXjeFndrrBGQOZTTyTDm4soaEMfmsuo6mknMWlgWUo4Cjz29WTo-ktIgs5oARtQeRa8CQz/s400/IMG_1374.JPG" /></p><p class="MsoNormal">It is in fact because of one such passionate follower, L, that I became hooked while looking for a version befitting the occasion of her birth.</p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByPRH02VYqY9SQkMjKt15Q2o5kqAJu59SNFMZztmPByJF4v2kliuIIq09mX4W8FxJDy2d-ZUunv7xpT9uNErXE-vT-rWws37p8cTqnOMG7agO5yo0wUr6CO9MZTRVIjnubuKdgr5frqpR/s400/IMG_1353.JPG" /></p> <p class="MsoNormal">As far as Melbourne is concerned, Little Cupcakes is <i>the </i>goldie oldie shop for fundamentalist cupcakesians. L swears on her stack of recipes that these are still the best in town but I’m not sure I agree!</p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcUUA7zqS6ssIKEwA6C7fI7kW_pSGfUd87LSYaFuLaS-h3kenKcN0GKnyCjck_ImIfVrOePCi4Y5Vfwl49kfb97ekBpaGeeFYhuVNYwuXRogaJQzi60riBPHUGH9gtWyDxdl-YhDhC7e7/s400/IMG_1351.JPG" /></p><p class="MsoNormal">Tastings will be scored according to a badly-conceived Thank-Cake-It’s-Almost-Friday! matrix: T for texture, C for Cost, I for Icing, A for Appearance and F for Flavour.</p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLDiD4moqYygVB9ZqfHdmHbQCLnhaxNoSyYxvPlA6k_CtPCkCg8rkUMPagbbCKIkTlAlWnl5HD6JeLWntK5jQktRfamiNO9bxX6cKdaGpejwMbV22bAOXXRnVdcxLWmtAQn8gisPtt_4fM/s400/IMG_1368.JPG" /></p><p class="MsoNormal"><b><u>Texture</u></b>: As with other cupcakes I’ve had from here, this is a pleasantly light cake, with a very small crumb. In the spongy to fudgy spectrum, it is much closer to the former than the latter, but retains an adequate level of moistness.</p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr0qLWP_-MG-7nntHJ8inPpoC8sOg3lvjWtM_PvOf8-KkNR-IPltOPwZmPA7v6_wizhQVWOH3y2KwGccgCR-wH2kd14McHkNk-g8m2VCEdc7Pp6JisF4cgY6mb8zExsMSMQt1PnOMkg9mP/s400/IMG_1371.JPG" /></p><p class="MsoNormal" style="text-align: left;"><b><u>Cost</u></b>: $4.00 per regular cupcake ($4.50 for gluten-free) and $2.20 for a mini size.</p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3T_gaPzl8naRjrkXhOSl1fsw0L_dHErr3jRxkUtn5MemZsYFHABv8OfYCwFoKi09EBxYdrjo2u3NHv7RfNg6AzHOIAlfVO6UP7t1-SV8m-h5FP0FpgtawrU4X12i3lEt6vPjZ6qbN6Jz/s400/IMG_1361.JPG" /></p><p class="MsoNormal" style="text-align: left;"><b><u>Icing</u>:</b> Is there a dentist in the house? Prohibitively sugary (grainy even!), with the sweetness overpowering any of the cream cheese tang required for a red velvet.</p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEislLM6QHX9PREhV_ZCGStYHKiSG1aFp8m7wO9VLhm9Aci_Pzn2uBvzMWz1IEWgSgBfxAiK5TeZPEfSJKRf2WdzWMJPexWWPVae6LdjW-qblU0-1dI9fTsjcVR2Zy3kOnWawtx-_M49ZsA3/s400/IMG_1375.JPG" /></p><p class="MsoNormal"><b><u>Appearance</u>:</b> Adorable! Evokes thoughts of all things girly-curly like pastels, pinks and polka prints. And the shops are just as sweet, spice and everything nice. </p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2NAciJFNJu-0xagGcgW44-juhs1QjbLazG90GrDn2aaJqBjKrza4mw0UccHdizBtefFYzgycFJCHtaZYebAJ3ZrX3KcbQH38QqiSJlo9WI6t_jmtM1q_wQpwYtrRm8Z_M0Y04C8HvDnK/s400/IMG_1357.JPG" /></p> <p class="MsoNormal"><b><u>Flavour</u></b>: Not bad. Errs on the side of too subtle perhaps, bordering on bland with a tinge of baking soda. If I didn’t know better I wouldn’t have thought it contained any cocoa.</p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01JlG1JeJd25QPENf5PkQdvvwJn1Q9mQzsBsp8Ht7XELVJ-a19yCsCxq9yWMVkWMTmszuDpx3vuye84qLkFsKs_2_vS8Y-VtPcXqvCoyeXKr0slkKeh-ES6xWb3T5m7SmjX4bCRyH5bv7/s400/IMG_1358.JPG" /></p> <p class="MsoNormal"><b><u>Overall Score</u></b>: 7/10. I would add, however, that in the consistency and ‘all-rounder’ stakes, Little Cupcakes is always a great bet and has certainly stood its own through the waxing and waning of the popularity of the cupcake faith! </p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Qft82Ik0Wwt0uZeHve0OYr33U_5r1uer3ebGtOAlOMIkQmFl2kDCyBJy6m0J6ja87jFPY23cTFUL6mZm_QtCI3_wT1-zijpd3O4u8O4im6TiJ8ADB-JZKOZoSHe5OQGBuBLmCBfZSYIv/s400/IMG_1360.JPG" /></p><p class="MsoNormal">Despite my red velvet resolve, I couldn’t resist disloyally taking home a Belgian Chocolate cupcake as well. </p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzXWDkCNVGljPFwwrmIzk-WoTEStmjfo74iL_PsGWPtRfej0OoqiW3ueDgTDcLkZ2HGn8Vbr8h5fg0xNBazVIwKIMIRlXDrEgsMD6khOSMY4YxEGl8fmCYjFnu343_Yc5Slj9dAr6mk96S/s400/IMG_1382.JPG" /></p> <p class="MsoNormal">In my next post I visit a contender that I believe controversially displaces Little Cupcakes as the incumbent queen of Red Velvets.</p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3JKgXAFSVdZXm2ZSiSGzPEvOdQnIoVgWoJfdjmH8h4wC_xavNqIuJ8mvHhZuJtmpVy-o3SBkybowAFQjm5QDSQIAAyno8wygZHxwp_TL_Y7f6CCra6nuGaqXH4bKi43KU1Z5rOSqjbek/s400/IMG_1349.JPG" /></p><p class="MsoNormal" style="text-align: center; ">Care to hazard a guess or provide a suggestion?</p></div><a href="http://www.urbanspoon.com/r/71/1486557/restaurant/CBD/Little-Cupcakes-Melbourne"><img alt="Little Cupcakes on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1486557/minilogo.gif" style="border:none;width:104px;height:15px" /></a>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com15tag:blogger.com,1999:blog-7332049563073700807.post-7205774031848310922011-08-13T09:20:00.000+10:002011-08-13T09:20:40.755+10:00La Belle Miette<div style="text-align: left;"><a href="http://labellemiette.com.au/mac/">La Belle Miette</a></div><div><i><span class="Apple-style-span">30 Hardware Lane</span></i></div><div><i><span class="Apple-style-span">Melbourne VIC 3000</span></i></div><div><i><span class="Apple-style-span">Telephone: 03 9024 4528</span></i></div><div><i><span class="Apple-style-span">
<br /></span></i></div><div><i><span class="Apple-style-span">Opening Hours: Mon - Fri 10am - 6pm (or until sold out); Sat 10am - 4pm</span></i></div><div><i><span class="Apple-style-span">
<br /></span></i></div><div><div style="text-align: center; "><span class="Apple-style-span" style="line-height: 18px; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizB2KbdCcxMUYLbSxT-Z7fTYSPyAu_urQduuB0tJixr3zs1-KjUhC20FrvYU9tTb8pRz2pEPnt9vAq7M7SXzK62-m4wOFB-eDzTCSLHiQg-KCBsDYCFGjRNNTk3GC71zbOrntBA3Bb-BQR/s400/IMG_1199.JPG" /></span></div></div><div><span class="Apple-style-span" style="line-height: 18px; ">
<br /></span></div><div style="text-align: left;">Here are some terribly over-used phrases:</div><div><span class="Apple-style-span">
<br /></span></div><div>"Produce!"</div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">"Food blogger!"</span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">"Awesome!"</span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">"Amateur chef!"</span></div><div><span class="Apple-style-span">
<br /></span></div><div><i><span class="Apple-style-span">"I am a self-confessed Francophile."</span></i></div><div><i><span class="Apple-style-span">
<br /></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinmjML8KlgSsYzb6li-09DU2O1GbWvchTVMICvsFU4FdHGO2uNsHRc59HWCN_9y6Yfub7mcI0RUmGrjCqf7Qzy1z7DoJd380ESRqyP-tgRr8LcCRYJ5CFi2zH6pMaG11AvyPNyb4TCNk5P/s400/IMG_1215.JPG" /></span></i></div><div style="text-align: center;">Quintessential snap of stacked macarons.</div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">Because it is 2011. It is hugely unfashionable to have a measured response to anything remotely attractive. We live in a world that all about the rat race, rah-rah, hi-def, neon lighting, and total extremes, mate. </span></div><div><span class="Apple-style-span">
<br /></span></div><div style="text-align: center;"><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBACfN8gwNstdLQWGxWmI5n61mzL38UDsPtfeLSYLDP7gt58zst90_wh_q_R_8dQlKbenFcBcG2mB7oeVDXfx4Yrqj96nv4h_7g6RPARPy2dSdF3BL5Yiu11TI4e2fPf6xVgUHGzcWtnI/s400/IMG_1206.JPG" /></span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">You bought a house? I bought a <i>property</i>. You eating out? I'm <i>dining</i> out. You like 'all things Parisienne'? I liked them first. On Facebook. Didn't you see the tweet?</span></div><div><span class="Apple-style-span">
<br /></span></div><div style="text-align: center;"><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17Bq3jNvyroHtHjLWz31ZDYaai6CdVrl3BJ7aiBb4gUbz_joCHRFZVyMDFKvcWMzN468ysgEC9vBC2k-giRLIdnXzDoszdvvsKua-E6r7im-VyHpw3FfzPlWmudc1Buw-6FVEibEPH2CX/s400/IMG_1208.JPG" /></span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span">So it is with a feeling akin to coming out of the closet that I can say I'm as subscribed to the French-ise as much as the next person (which it seems means something close to worship) yet I have never been a macaron maniac. </span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span">
<br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLQou_nHkWpPQ6Y1yNRRWHnU5NKQcHBmVwpuXAb96lM1_h9UzKKZcqrVt_M1udtrktry4FWUVqJC-jmwMLJJM_78dOsQkG7wj8WVGr87VZM10I3LyKTDzzbgC4PjGKvmwPaHrKkhIuPcM/s400/IMG_1205.JPG" /></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span">
<br /></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span">Like every responsible foodie in Australia I've had my fill, and then some. Ogled the Zumbos on television. Enjoyed the Ladure</span><span class="Apple-style-span" style="line-height: 18px; ">é</span><span class="Apple-style-span">s, the Pierre Herm</span></span></span><span class="Apple-style-span" style="line-height: 18px; ">é</span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span">s, the Duncans, and the Josephines. Been unimpressed by the Cacaos, the Caf</span><span class="Apple-style-span" style="line-height: 18px; ">é Vues, and the Laurents. The La Tropeziennes were alright. Lindts only okay. But just when I thought I'd can can-ed with everyone on the block, a new kid moved in too cool to ignore. </span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 18px; ">
<br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 18px; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXIs3shLjIeAQTS2xtC34eNat5HNAbw2M9eUxKSv6T8084w88TVZ3t3o9WMgYjU0eW7kAVEamySZLB_Cnbmh678zCM1l-4ofG76wrRLfxTthRW_R1f_bfZ-Zntr4fa8nMeArxxoGOIstm/s400/IMG_1201.JPG" /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 18px;">
<br /></span></div><div><span class="Apple-style-span" style="line-height: 18px;">Stacked against the stalwarts, La Belle Miette doesn't need my fandom; it's amassed its on aplenty. I would agree, however, that as far as macarons go the adoration and marvel is pretty deserved. It is quite the Mary Poppins of macarons: practically perfect in every way! Crisp exterior, yielding interior, and intensely flavoursome. </span></div><div><span class="Apple-style-span" style="line-height: 18px;">
<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR5F0rzTF0UN87119AxfieD8ESfAO-ajvwuAUyU6I894nB-HK37U752Kt4e8s8KoMBI4z1A6qw2V9lhAJAVcalTjicbMAai3P9odJjiU7m6URj_n_fDnRPfmay185FhKXLrzN_edtGaVmX/s400/IMG_1216.JPG" /></span></div><div><span class="Apple-style-span" style="line-height: 18px;">
<br /></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 18px; ">I say this with some authority, having sampled my way through an entire boxful, gifted to me by an indescribably</span></span><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 18px;"> superlative <a href="http://nevertrustaskinnyfoodie.blogspot.com/2009/10/sapore.html">friend</a>.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 18px;">
<br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 18px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFOQpzg_-x99DonVwigy4901irUu8D3UyBAttEcAd220FDnyEysY0kGNtS2FmL0feNy6y_JRPaSFUPTUMo3FLmWUOi9VuZu_smJXZJ3IZyQrxXcTpSHACbzam3vu3o_1ocWbpw_iV1DUf/s400/IMG_1202.JPG" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px; ">A chest of treasures.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px;">
<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ecPe2nIkS3wUnrq7wGfmLxhWiko6D3zuxSbb52JgNb5uxhW11OOLF8NPenqXcELQzMmgME89hCSSyn0K_zOy0RGHxZA63NFI5buglsNSBA5SPzlwNf2tLze4lN77dpHnV6MjDszFqht0/s400/IMG_1203.JPG" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px;">The spoils.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px;">
<br /></span></div><div><span class="Apple-style-span" style="line-height: 18px;">Being a self-confessed chocophile, it is probably not completely coincidental that this rose through the ranks as my chosen cocoammander: the 72% Cocoa Single Origin Chocolate (Venezuela).</span></div><div><span class="Apple-style-span" style="line-height: 18px;">
<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_4VmwCx3gblUNOzgRJASJEzNl7F0_pd6TcYWGidlResXkdUI7_SiwvDprRM2RiCNKV22tWt05tBQXa5hdB7ivIY9Un04RtuWiYH44NvUDJsu6VK7fr_S53GsNi2vJnDUAcOCNrEE8mnH3/s400/IMG_1211.JPG" /></span></div><div><span class="Apple-style-span" style="line-height: 18px;">
<br /></span></div><div><span class="Apple-style-span" style="line-height: 18px;">Special mentions should be made as well of the Hazelnut Belle Miette, the Mariage Freres Earl Grey Chocolate, and the 'Bastille' - Moet et Chandon and Blackcurrant. Full list of flavours <a href="http://labellemiette.com.au/mac/?page_id=23">here</a>.</span></div><div><span class="Apple-style-span" style="line-height: 18px;">
<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy909igBw7h7eNelEzG3tyka3pHXnKWfaTloUS2BlyJxGgtoBoZzVo4ee9CS2khJh2GHTQqFnnS7-T6lCPeSB1v-B7woxe9AESOvyQQeTAOyAf7LJxhtmi2x64C7k88HmJX92645l3hwsU/s400/IMG_1213.JPG" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px;">Not many left now.</span></div><div><span class="Apple-style-span" style="line-height: 18px;">
<br /></span></div><div><span class="Apple-style-span" style="line-height: 18px;">In the interest of being utterly objective, I'd say the Strawberry & Vanilla macaron was marginally underwhelming. The concept couldn't be more estrogen-friendly, but the unfortunate result had the vanilla so neutralising the intensity of the strawberry that it was much more plain-Jane than something-about-Mary.</span></div><div><span class="Apple-style-span" style="line-height: 18px;">
<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3vips_MqvrcTaqARTDz3XzBv9P7KqcH1q6-uY7g9nyAit8_VA-tNcwfOA7ENBxcQaDz395f818EudRwFZllxfjiJ0_HjvegBoPPkg8mivaKhTEoSuqYbYZMznIdAYtGDxG08u6GInM39/s400/IMG_1204.JPG" /></span></div><div><span class="Apple-style-span" style="line-height: 18px; ">
<br /></span></div><div><span class="Apple-style-span" style="line-height: 18px; ">La Belle Miette - a courageous contender in a very saturated Melbourne market! Where do <i>you </i>sit in the macaron camp?</span></div><div><span class="Apple-style-span" style="line-height: 18px;">
<br /></span></div><a href="http://www.urbanspoon.com/r/71/1573576/restaurant/Victoria/CBD/La-Belle-Miette-Melbourne"><img alt="La Belle Miette on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1573576/minilogo.gif" style="border:none;width:104px;height:15px" /></a>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com11tag:blogger.com,1999:blog-7332049563073700807.post-33857785659863661392011-08-05T15:25:00.004+10:002011-08-05T18:46:08.952+10:00Merchant<div style="text-align: left;"><i><a href="http://merchantov.com/">Merchant</a></i></div><div><i>Rialto 495 Collins St</i></div><div><i>Melbourne 3000</i></div><div><i>Telephone: 03 9614 7688</i></div><div><i><br /></i></div><div><i>Opening Hours: Mon - Fri 7am - 11pm; Sat 12pm - 11pm</i></div><div><br /></div><div>Frankly, Australia’s gone absolutely cook-y. I know it’s been an odd year when I’ve been grinned at by more cardboard cut-outs of chefs than wizards, vampires and bridesmaids put together. </div><div><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFxHAieo_4kp5xg48U_-JiAA_B2dmoPOf-4aJqZZfAOmmMS0ehj2bCuzs-VsbNDwdwoSi1ZjbQoDwLq4eqlZvqkLkrvYF1uvPNweD7jHGBM1-K1KxCwpVpc94mRG9dRfYembNOZQtqCPND/s400/Guy+Grossi.jpg" /></div><div style="text-align: center;">The new celebrity</div><div><br /></div><div>Forget Brangelina’s brood, office gossips are celebrating the arrival of James George Calombaris. Punters in restaurants everywhere are bellowing for sauce and calling it jus. Birthday cakes are passé, bring on the birthday croquembouche (or gingerbread house!). I had toast for lunch and found myself stacking the slices so they ‘plated up’ better. And in a case of life imitating art, I couldn’t even get the balance right.</div><div><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmOTWQtwPCeDhZhu2jPMTuyfl6NYB1ABhrmhYgBHNfTQKKWsAg8BDJ7Wu6sMKX9UNwPb3VhRLnkiMDqqYtzMLr4LOEBRIEv18oDLAFYJcOhHeRvXRFXhjOFNntc5BDwe_iYfrwL1gl7DN/s400/IMG_0747.JPG" /></div> <p class="MsoNormal">So it stands to reason that food is now only one of various considerations that come to mind when you’re taking out-of-town guests to dinner. </p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymG7OpAdBag-RFWxhsgfsauey2f0_KjmNX8uSy2EIXuSiBfvva0li4F_b9GjXzb2f1CEuuOuFDch6hhevXHbfOFHxywFPUyllrSwMLI8xNRekpSbTjf3FE51vTr7VwZHN-gD-TSWqJNGC/s400/IMG_0741.JPG" /></p><p class="MsoNormal">To be able to fully tantalise their tastebuds your ability to tell tales of the restaurateur’s televised appearances is paramount. Product endorsements and supermarket representation are imperative. Having actually seen said restaurateur in person at the restaurant in question provides unmissable bragging rights. And while he isn’t one of <i>the</i> Gs on Channel Ten, Guy Grossi is definitely worth his salt on the name-dropping leaderboard. </p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUGT7by7GhRTYkYb50b-zeuZph0F8BTJ4LuY3eZV5LyC2dRz_viC9Im97scDWKKdpRNPO-u84JSlnMZjGfXno2TXx004SXFGgfv6fehIKXCBqSzmShxhmYK2lwSZkmbPP9rdPEfU6Leixa/s400/IMG_0745.JPG" /></p><p class="MsoNormal">Merchant is Grossi's most recent business endeavour, incorporating some very fashionable Melbourne value-adds:</p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1fPyYZmiOWjsu-tgxP8sEGFQ3QsRuBS4DOFbE8lCB4135TwQjbn5s98PGGxte2GY91V-uoxPa1C6JIaqKaj5rursbgPtL5IceBym-mjgQ199G2SIG0Yy56v1_0M1r0sxXJ0JPIGXYUm_I/s400/IMG_0758.JPG" /></p><p class="MsoNormal">The apparent exclusivity of a conveniently central yet slightly hidden location (the gondola is your first clue).</p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JOWNGjCR3gCvnwyyRk1KQrnXH-YU_5-M_88FHNpr_6WaLGkS0U-4-BCyU5I4E71yrxS-uhXDmgfzCZfGjc93rXWVqcgwZLLlRN5casidSU8_FIPxdCKRwmiHQJzlISCsMF_6Y5gyP53m/s400/IMG_0757.JPG" /></p><p class="MsoNormal">The emphasis on its not-just-Italian-but-<i>Venetian</i>-Italian heritage.</p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_GhB_vioHVXszFaKsnkOWYVXnjKJrMxaimf911C8WgbTn-vbvBPGevhuTydp45fU9NGvNKP4xVdawRPQiB7vZxPtGd8-rpXQSqzqfB_Lx5_gguSgJBXGotiUe1qyuq09I6d3zRKC3iv9x/s400/IMG_0742.JPG" /></p><p class="MsoNormal">The brick, wood and cobblestone trademarks of old money Europe, with waitstaff uniforms that wouldn’t look astray on a Milanese runway.</p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_mus5yEkh-ggm6u1Tgdv_QwS5ZKsT8HLFLUOxhNsERmS1HYrrGDQZD2VySnDzGMfJwCqLVoD2nB7ycVVxL2KlPANml8Z4U8K1O59ALpJJsnuK0NGU8KMJB4UFvUExIcC7vOPYlP9p8wTq/s400/IMG_0743.JPG" /></p><p class="MsoNormal">A bilingual <a href="http://merchantov.com/Menus/Microsoft%20PowerPoint%20-%20MER_WEBSITE_MENU%20-%2026.7.pdf">menu</a>, with Italiano taking precedence. </p><p class="MsoNormal">For the dining cynic that is yours truly, it’s a lot I'd love to hate. So it’s a real shame they went and ruined it all by making the food fantastic.</p> <p class="MsoNormal" align="center" style="text-align:center"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Z9Xy1pZXWT6mo8Whyu0jJPUTSUiJaYpivi-b1p1OUbOaI5UPaU-bfPEHNCLR-1slLfpw8kVRIy8Zj4OHNJbuycrcF7YTqieyH7crTT-fPgJcfhsmEuXejOh-Wy6X-39yXprm-w0ttpEc/s400/IMG_0748.JPG" /></p><p class="MsoNormal" align="center" style="text-align:center">Bigoli Mori, duck ragu ($20)</p> <p class="MsoNormal">I’m told that a ragu by any other name (such as ‘bolognaise’) is a stinker. This was a real rose of a dish however; the sauce was generous, tomato-rich, and unapologetically meaty. </p> <p class="MsoNormal" align="center" style="text-align:center"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghqqESBwEmeE_hEFYfWZtHK3m7q4s8KsAdxWNbcHFgxhyphenhyphenUw9Kihks0qgQ9hRbzX_24QRhxQcQg_OkSk4EvIXBKrsBQOTmLogQox1gyfrxC3EiT5sQgQRQvSNkSs3mlqcMrlu3SAqmVQ_Uz/s400/IMG_0750.JPG" /></p><p class="MsoNormal" align="center" style="text-align:center">Spaghetti, clams ($23)</p> <p class="MsoNormal">This was mine (all mine), and I wasn’t about to share. Seafood, white wine, and garlic is probably the most facepalm basic combination of pasta sauces, but man, when it works, <i style="mso-bidi-font-style:normal">it works</i>. And this saucy little miss was chockfull of clams and gone too soon. </p> <p class="MsoNormal" align="center" style="text-align:center"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRGLooDVJNd3feIYRDeoQpCGPhPhwfeP6PZWQQA8-XN7iindJOqPJugH2EZMxguVeyxRCvkhjiS6pZ8h_x25wLy9HyHmE8LLKn3x3yaKRczXJbVBzpUg8yR8ibPfQVcyjAeYMiW10YRFdi/s400/IMG_0752.JPG" /></p><p class="MsoNormal" align="center" style="text-align:center">Risotto, porcini mushrooms ($18)</p> <p class="MsoNormal">Donna Hay was probably right when she said brown is nothing much to look at. But what a Cinderella transformation in the mouth this was. I’m not a huge fan of risotto generally (being that it is texturally much like a halfway-house between rice and congee, the staples of my childhood), but this had supersized bags of intense, mushroom flavour – the kind that simultaneously inspires you to implore everyone at the table to try it yet also keep the whole plate to yourself, damnit. I find that really good mushrooms and truffles in particular often elicit this type of behaviour. <span style="mso-spacerun:yes"> </span></p> <p class="MsoNormal" align="center" style="text-align:center"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9D7G63_cjQ3FQI-PydqZke0VsIiYoi0fzgmcldrttiHTpZ6fja2O-hPgYtwjYqPFQ3lht9dUV9TeayLy7fwe2Pcxx5-LYmNwx1gZeZsTJ9wy4d3AxOEYFVPjPbVI6-cjNJEmL175_U04N/s400/IMG_0751.JPG" /></p><p class="MsoNormal" align="center" style="text-align:center">Today’s fish, char grilled ($34)</p> <p class="MsoNormal">I believe this was a snapper on the day, and it had great char. Not much more can be improved (or explained) about a moist, tender fish with great char, and so I shan’t bother. </p> <p class="MsoNormal" align="center" style="text-align:center"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLpPZDdZgnsz68sxSvSZtY5iBLK_r5ZlIBYjKc-OMOHpVkNS59xNDoCkVArn7ZPGVVjaj60disMhNkjsWaA-PXYkp44e8Td5IGG5qCcvqK1XG_c3GfjoeSuo2ux8S1DRXXTE8iyTefTSCK/s400/IMG_0753.JPG" /></p><p class="MsoNormal" align="center" style="text-align:center">Chargrilled lamb cutlets ($29)</p> <p class="MsoNormal">Is there no end to the loveliness of char? This was cooked pink, which is a delightful colour on most meats and little female children. If I could nitpick at one thing, and I suggest you brace yourself for the toothpick weight of this nitpick, it would honestly be the inconsistency of the menu having spelt ‘char grilled’ with a space between both words in reference to the fish, yet simply ‘chargrilled’ in reference to the meats. It’s a niggling thought worth mulling over as you (or I) chew on the last of your lamb bones. </p> <p class="MsoNormal">Finally, some very comforting sweets. </p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuvmhyJkef0vcfXBZmh_yH_Q-FVUEVa-nbFIK5TmOhjd3sGKIZ4zM4BUnUxnA0Wv_7E213vztzItaaDrmngZcfu2rq-oF3LCWtPuyGVYmFokI4FuUVx9nnPJMUs1-PX6MtDRtgL5C1uM_b/s400/IMG_0755.JPG" /></p><p class="MsoNormal" style="text-align: center;">Chocolate tart off the day's display ($14.50)</p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7H9Na0aUBMkLgiee3I2DKOjNmmSKcGydCEU7eZuxE9REikcKF49lfvNywYuXp8I8E63vZdMX-lxSDQm_3OhR-tMowrlSFuryauxATr7tIrrP7fe9fdwK7P4fR5KzrMhdneoo7IRmlA9W/s400/IMG_0756.JPG" /></p><p class="MsoNormal" style="text-align: center;">Apple, raisin, walnut strudel with cinnamon ice cream ($14.50)</p> <p class="MsoNormal">Let’s put it this way. Any celebrity, chef or otherwise is a cleverly marketed product on which we greedily feast and fanatically gossip. Merchant is likewise an aptly-named business venture. There are no surprises here. It’s great food and great service with a great backer. And like the masses, we were easily char-med.</p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxFspcQqhusLo1d-wljrOrOfhvy-I4dkqOh5eZXeL2FDfwHYT-lincxHXEAvDGWw7GQHYJulur43xQz1H7c73UjyKpaXprlSQQ87ddz8e2x0dqye7RRZHkOVBwnAhXhfwIgJD8wr6QJ91/s400/IMG_0760.JPG" /></p><p class="MsoNormal">What's got <i>you </i>charmed lately?</p><p class="MsoNormal"><a href="http://www.urbanspoon.com/r/71/1556747/restaurant/Victoria/CBD/Merchant-Melbourne"><img alt="Merchant on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1556747/minilogo.gif" style="border:none;width:104px;height:15px" /></a></p>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com11tag:blogger.com,1999:blog-7332049563073700807.post-75712968159625558462011-07-25T08:13:00.002+10:002011-08-05T14:26:36.855+10:00Recipe: 'S-crab-tacular, 's-crab-tacular!<div style="text-align: left;"><i>Crustaceans in the vernacular.</i></div><div><i><br /></i></div>If there is one thing I’ve learnt from my shameless indulgence in a glut of reality cooking shows (ranging from Masterchef Australia to Masterchef-across-the-Tasman-and-every-other-continent-but-Antartica), it is that the mark of a successful amateur chef lies in a canny culinary ancestry. Never been to cooking school? Doesn’t matter when you’ve been generating gnocchi with nonna since the nursery — or if Junior Masterchef is anything to go by, since your first lip-smacked “Nyum nyum!”. Been working in an utterly-unrelated industry for yonks? Who cares when your produce-producing parents taught you to churn cheese with your right hand and sweat shallots with the left? As far as the cameras are concerned, it’s been time well-spent nurturing the blooming bud of your inner inheritance.<div><br /><div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMV8Fu0kiO2WfB-Rp1FZR4vfSvgSwNyDyZ1e8zhAKUdPsu8mYQzQ7-2s8gSz4zGBOaFJU7e6KmT1pN0as7YjGGxa1YN-ivQXFb6ITPJEmAxNwYB9_Op7Ito3a3eF4FN9qRJuf5SaC0Jo9N/s400/IMG_0884.JPG" /></div><div><p class="MsoNormal" style="text-align: center;">Wok Fried Black Pepper Crab</p><p class="MsoNormal">It is therefore to my endless envy and annoyance that I had the genetic misfortune of being born into a family big on the consumption end of the meal, but with limited interest in the creation side of things. It is a thin tin of recipes that I have taken from the family home, mother having happily surrendered stove duty to my aunt for the first 18 years of my life, and my aunt in turn being of the philosophy that a half-pound of pork plonked in a pot of boiling water is fab feed for a family of five — <span style="mso-spacerun:yes"> </span>a powerful propensity for motion sickness means she hasn’t ventured outside the home in almost three decades and is still waiting for the price of pork to fall back to “five cents, maybe seven a catty”. This perhaps explains my ardent adoration of Mr. Gordon Ramsay and Ms. Amy Beh, my kitchen god-parents.</p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB7-6AxLkIf0sSe_bd4gTPoaM_6EiWngfgGUv8UPVETT0oXVeDdDaEROic_mGlIiCGl5Uzsd_T3t4XhlNgZAPzwR4YI-fCNJcgAj47cyxQnW3x6zn3IuKE9wz16UIbL_61xsI4L4lT8fi-/s400/IMG_0891.JPG" /></p> <p class="MsoNormal">Every now and then however, I am caught by a wind of food nostalgia and it whips me back into the child hungrily watching from a safe corner in the kitchen, wielding a Barbie distractedly and unconsciously scraping tidbits onto the table of my memory. Such was the case last weekend when I spied with my little eye a delectable blue creature that swims. And I don’t mean Hayden Quinn in his Cronulla budgie smugglers. </p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCJuCecwSdtKT8AwqB_GAcza8oCic0vOFQTNzs4mMi7DON5It-aj9QdgYyQlvgsc1w9VVJTZBY3yDYDBHfdfNGq8tZzNAfVT7ydtzYkiR1zImGnOZMaQwV7__oDtM0KWUBPeizCQORbZQ7/s400/IMG_0868.JPG" /></p> <p class="MsoNormal" style="text-align: center;">Blue swimmer crab</p><p class="MsoNormal"><b style="mso-bidi-font-weight:normal">Wok Fried Black Pepper Crab</b> </p> <p class="MsoNormal">(Recipe adapted from <span style="mso-spacerun:yes"> </span><a href="http://www.masterchef.com.au/wok-fried-black-pepper-crab.htm">Matt Moran’s on Masterchef</a>)</p> <p class="MsoNormal"><b style="mso-bidi-font-weight:normal">Ingredients<o:p></o:p></b></p> <p class="MsoNormal">4 whole blue swimmer crabs<br />3/4 cup vegetable oil for frying<br />4 tablespoons black peppercorns<br />8 cloves garlic, sliced<br />1 big chilli, sliced (or 2 if you are spicily inclined)<br />8 tablespoons soy sauce<br />4 tablespoons oyster sauce<br />2 teaspoons castor sugar<br />500ml water<br />1 bunch of spring onions, finely sliced on the diagonal<br />1 bunch coriander, leaves picked</p> <p class="MsoNormal"><b style="mso-bidi-font-weight:normal">Method</b></p><p class="MsoNormal">1. To prepare the crabs, twist their claws off. Prise open the shell from the back.</p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdiZxCHoqNGAkTkbNOnOoUMgqE7-y3XRjwCgKLMjIVL0Q5ZIMTVXgLtghbOGAzxFZ4sprPC3NUdfQc2yHyawVO8PoEtc38KtY467cfF8MveIR02eERdBK_fjwsjYhQnj9SzFf5hlz7HjD/s400/IMG_0869.JPG" /></p><p class="MsoNormal">2. Take out the gills and mustard. Cut the crab bodies into two.</p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUEfRJ0qo51zELrkjGFRWJ5Ua9X2aIVDdpD-yLsRmO9ohJXFP3lkpFeUVa3DAg4yVyDxJKqTrKakOFpISqli6ttztdWnHwJj4HPEShmXSkpB7dn04r-riTFKf3lqBQDfu07222S-GtB-k/s400/IMG_0870.JPG" /></p><p class="MsoNormal">2. Heat up the vegetable oil in the wok (I used a large pot) until smoking. Add the crabs and sauté quickly until their colour turns to orange. This should take 1-3 minutes. Remove the crab immediately. Some small bits of crab may have fallen in the oil. Leave them in there as this will add flavour.</p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9m8VtTWGACOckOxK5yImBWOQYuNUoLrz-cWk0muQOyzW_ufYQ9eNOZv7ybjruBRpW5f9vfis4Nf1ltXhEzQgO9JZsj7WMHtmmmIC3gXGaREbEXqvcK9rWCBT-c0gznJdJQlVVvbZ_usDV/s400/IMG_0877.JPG" /></p><p class="MsoNormal">3. Putting the crab aside, add the black peppercorns, chilli and garlic to the wok/pot and cook for 1 minute until fragrant. Speedily mix in the soy sauce, oyster sauce, sugar, and water (hence the need for a mise en place).</p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR2PiENvgsBPpczAyL-N0XVHl-4VmrGudaaVi7SJIAbhCqZk1kQaPKwdaql-R89cMdGXKN9iva5RrSv0lEggvIApCzrwoD98wlhQTw_aGnCRFtEm6NGSdlbt-EQA0GubzT4K9vg62nVipQ/s400/IMG_0874.JPG" /></p><p class="MsoNormal">4. Return the crab to the wok/pot. Bring to the boil then simmer for 5-7 minutes. Mix in the spring onion in the last minute.</p><p class="MsoNormal">5. Serve with coriander sprinkled on top.</p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGn2GxoEUrrM4-VMJmSaMH2y_2n2413uit2-jSKc42WzthtyZTRRJ37KYsJYsMLluKYtUNElJjRlaofA-vaz73qhlbsSlmD0T_zhyphenhyphenwDMAyLa5-b5LHekbnXrofAGwIge2yLtqgYH3B-knq/s400/IMG_0883.JPG" /></p> <p class="MsoNormal" style="text-align: center;">The stuff of ‘nyum nyums’! This was a great and <i>very</i> easy recipe.</p> <p class="MsoNormal">Oddly enough the lessons I’ll never need again are the ones I savour most. Like how to stand squelching my toes in muddy slippers squinting into a Styrofoam box of caught crawling crabs. How mum would poke them with a stick to find the feistiest. How to tease a wily escapee out from under the piano by hooking onto its raffia-bonded claws with a rolled-out wire clothes hanger. How aunt would kill them by stabbing a chopstick quickly into the flap underside. How she hated being the one to have to end their lives.</p><p class="MsoNormal" style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyoyGfuhTUcFOOSCKHXnZRTvmRjDM6x_CiVrf4AN0ewV_ITH_H-vLJoSXdh6P9ZwUpBsiDH3tSgCUGdGiozCmG_M3SEnBpgynNlXz5vj2ggrZanr6lxw8AfZq3bP8tNQNPkvdKulR2KT9P/s400/IMG_0892.JPG" /></p> <p class="MsoNormal">How I never thought I would one day miss the taste of tasteless pork soup.</p><p class="MsoNormal"><br /></p></div></div></div>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com8tag:blogger.com,1999:blog-7332049563073700807.post-21516917764659779992010-09-27T13:25:00.008+10:002010-09-27T14:04:52.745+10:00Recipe: Chewy Chocolate Chip and Almond Cookies<i>When they won't let us eat cake.</i><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4VDEw-26v1y7MlN_V_U9oD3w3Pzt-eVkDCJX3MmGPRGNjb4nv1Qr2hwIqrt3aDmEkamuo4qctdNi7DtUvozQdbAp_P17VkFDDWzu3f9KW0FUIUmGtK8-HF74vg9-GAl9qHACWOFYkCc4/s1600/IMG_7695.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 277px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4VDEw-26v1y7MlN_V_U9oD3w3Pzt-eVkDCJX3MmGPRGNjb4nv1Qr2hwIqrt3aDmEkamuo4qctdNi7DtUvozQdbAp_P17VkFDDWzu3f9KW0FUIUmGtK8-HF74vg9-GAl9qHACWOFYkCc4/s400/IMG_7695.JPG" alt="" id="BLOGGER_PHOTO_ID_5521423770335447554" border="0" /></a><br />Mama*’s got a fabulous toy – and it’s brand stamping new!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Dm1eA69LiFf2J2mANtIYd_jZ9_2pcPECusEQ3Y0tH8q72sy6mesMxH4d811wU4iSQCGXPOQAM3cT9oFJdn-1U1MHPHNcHxvYfSBoQ9k6ACIYq0rhuymypN7mcIkM2HK2_8CskOz_LrOs/s1600/IMG_7671.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Dm1eA69LiFf2J2mANtIYd_jZ9_2pcPECusEQ3Y0tH8q72sy6mesMxH4d811wU4iSQCGXPOQAM3cT9oFJdn-1U1MHPHNcHxvYfSBoQ9k6ACIYq0rhuymypN7mcIkM2HK2_8CskOz_LrOs/s400/IMG_7671.JPG" alt="" id="BLOGGER_PHOTO_ID_5521423402522430434" border="0" /></a><br />*For those sadly uninitiated with <a href="http://www.buddytv.com/articles/americas-next-top-model/americas-next-top-model-5-reas-37999.aspx">Tyra-speak</a> (a.k.a. the language formerly known as 'ghetto slang'), mama refers to me and not, literally, <span style="font-style: italic;">my</span> mama who, much to the deprivation of my childhood, has little interest in stamping, baking, or cookies requiring more effort than a queue for half-offs at closing time.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44tMcHQb-21k9F1R8HIz4V0CBzmz7iyP6NiUibOhaLtrogjU_OKAN0MBDh_3315vj7qNj4qemvrhUd07VCtQJlQbsNG04nMI91vnKDfsI9liijP62BUQYI_vbNaMYQFXngAAjVn2FZ7g0/s1600/IMG_7678.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44tMcHQb-21k9F1R8HIz4V0CBzmz7iyP6NiUibOhaLtrogjU_OKAN0MBDh_3315vj7qNj4qemvrhUd07VCtQJlQbsNG04nMI91vnKDfsI9liijP62BUQYI_vbNaMYQFXngAAjVn2FZ7g0/s400/IMG_7678.JPG" alt="" id="BLOGGER_PHOTO_ID_5521423633906795314" border="0" /></a><br />Which is why when I bake cookies, I have a tendency to fall back on my <a href="http://allrecipes.com//Recipe/award-winning-soft-chocolate-chip-cookies/Detail.aspx">Ol’ Faithful</a> of a recipe. It’s not glamorous, but it’s very reminiscent of the chewy soft cookies I grew up chomping – <a href="http://www.mrsfields.com.au/Content_Common/internal.aspx?Id=926350E5-290C-4EC8-A0BA-900B04890F9B">Mrs Fields’</a>!<br /><br />Warning: This recipe is very easy, but makes for an insanely huge quantity of cookie dough. I usually (a) give away plenty; (b) consume enough to power small countries; <span style="font-style: italic;">and</span> (c) freeze the leftover dough in tubes, for continuing cookie comas in the weeks (oh alright, days) to come.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXVcSVgR83Be4TI0cgXwTiBU0O7CsOjUT90rqtYCeVseCVBYWf4WnVIIRKL3PdmmDPdXT3CXVc4AwRf0uYJ-aI2URM0rjyj8aHHMU3oC9vKih15ac1VCLqaTOxhXf4ImvKV2Q0r6-mxsL/s1600/IMG_7669.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXVcSVgR83Be4TI0cgXwTiBU0O7CsOjUT90rqtYCeVseCVBYWf4WnVIIRKL3PdmmDPdXT3CXVc4AwRf0uYJ-aI2URM0rjyj8aHHMU3oC9vKih15ac1VCLqaTOxhXf4ImvKV2Q0r6-mxsL/s400/IMG_7669.JPG" alt="" id="BLOGGER_PHOTO_ID_5521423619969931170" border="0" /></a><br />Wouldn’t it be more economical, you say so cleverly, and healthier too (insert grimace), to simply halve the recipe?<br /><br />Clearly, my friend, you are not in possession of <a href="http://en.wikipedia.org/wiki/A_Beautiful_Mind_%28film%29">a beautiful mind</a>. As long as you have an electric mixer to hand, and I personally wouldn’t attempt this recipe (again) without, the effort of mixing a half-portion of dough is the same as mixing a full amount. So for an equal measure of energy, I produce twice the output. It’s a simple mathematical equation.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoolOdEPamWTCgfxQgBSEVp4XWcowI5Nf22A98zhf1ql_Lvf_dDUqHSabAo9qNBmaw_Lz0ISDIg8r3ve10SwuQd7RVKuZL6HtQKBJ723Vjzgc_Ir-Uccxp1O31g1DTLU71iwMQLHLwumWJ/s1600/IMG_7708.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoolOdEPamWTCgfxQgBSEVp4XWcowI5Nf22A98zhf1ql_Lvf_dDUqHSabAo9qNBmaw_Lz0ISDIg8r3ve10SwuQd7RVKuZL6HtQKBJ723Vjzgc_Ir-Uccxp1O31g1DTLU71iwMQLHLwumWJ/s400/IMG_7708.JPG" alt="" id="BLOGGER_PHOTO_ID_5521423775391267970" border="0" /></a>Yes, I drew this.<br /><br /></div>But that makes no sense, you say, you still have to consume considerable effort and money purchasing twice the ingredients and then to locate large vessels in which to do your mixing (I recommend a huge bowl or a basin even) and post-baking you’ll have the added problem of making space in your freezer already entirely too full due to your inability to reduce the portions of anything else you cook. At this point I interrupt you and say you’ve gotten extremely droll will you please leave me in peace to bake my cookies otherwise you shan’t have any and then you retreat into the corner and the world can move on.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOK67ygCRzgzm2FY04NENY1nZxU39zOtMcD6HEk4GS0i4BrjjgVlC6kpurM04hMnpzPFIvgyOLbKJzhpqpl8qp0bzyU-7Y0_bN3LV5j7j113xFI_s7xPsnU8meFaR7kSPVAw9GxuYLpKJ/s1600/IMG_7673.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOK67ygCRzgzm2FY04NENY1nZxU39zOtMcD6HEk4GS0i4BrjjgVlC6kpurM04hMnpzPFIvgyOLbKJzhpqpl8qp0bzyU-7Y0_bN3LV5j7j113xFI_s7xPsnU8meFaR7kSPVAw9GxuYLpKJ/s400/IMG_7673.JPG" alt="" id="BLOGGER_PHOTO_ID_5521423626241925906" border="0" /></a><br />You can view the original recipe at the <a href="http://allrecipes.com//Recipe/award-winning-soft-chocolate-chip-cookies/Detail.aspx">link</a> above, but as it's American, I’ve converted the recipe (with my modifications) to metric. I also like doing this because it means I get to take my digital weighing machine out to play; it just <a href="http://au.answers.yahoo.com/question/index?qid=20100901235902AAuSI69">tare</a>-s me apart how good-looking and intelligent this baby is, and it can crunch my numbers anytime.<br /><br /><b>Ingredients:</b><br /><br />560g all-purpose flour (or 4.5 USA cups)<br />2 teaspoons baking soda<br />455g butter (or 2 USA cups)<br />330g packed brown sugar (or 1.5 USA...well you get the idea)<br />100g white sugar (or ½ USA cup)<br />2x <span id="goog_700266269"></span><span id="goog_700266270"></span>3.4 ounce packets instant vanilla pudding mix (I used <a href="http://www.bananablue.com.au/images/product/9300614123029_1.jpg">Cottee’s Instant Vanilla Pudding</a>, 100g each)<br />4 eggs<br />2 teaspoons vanilla extract<br />670g semisweet chocolate chips (or 4 USA cups...but I chuck in as much as the dough can take – in this particular exercise, this amounted to three bags of <a href="http://www.nestle.co.nz/NR/rdonlyres/746822E5-BC8A-485C-BFCF-F81BE39DE248/80264/i_chocbits1.gif">Nestlé Choc Bits</a>: 375g+250g+250g)<br />244g chopped walnuts (or 2 USA cups, and you can substitute for any nuts you like – I used almonds this time)<br /><br /><b>Directions:</b><br /><br />1. Sift together the flour and baking soda, set aside.<br /><br />2. In a (very!) large bowl, cream together the butter, brown sugar and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts.<br /><br />3. NOT in the original recipe but which I think is imperative: CHILL THE DOUGH BEFORE USING. Otherwise your cookies will just spread everywhere. And that is just as unattractive in cookies as it is in people. I usually just leave mine in the refrigerator for 4 hours to overnight.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanrnvmxEM7RO5ZO3RrmuZKc-dNBMTDhGBisZjYlyO-5TgfDRgq1dywduMzRV36XQEjrZ5GMEH_4R3M_qnuI5jhW-gjs5SekZ59ygjj26g9cfgtFe12WWaYr6NfUXzQoHwGe0BXQrItsW1/s1600/IMG_7680.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanrnvmxEM7RO5ZO3RrmuZKc-dNBMTDhGBisZjYlyO-5TgfDRgq1dywduMzRV36XQEjrZ5GMEH_4R3M_qnuI5jhW-gjs5SekZ59ygjj26g9cfgtFe12WWaYr6NfUXzQoHwGe0BXQrItsW1/s400/IMG_7680.JPG" alt="" id="BLOGGER_PHOTO_ID_5521423637024308546" border="0" /></a><br />4. When you are ready to bake, preheat the oven to 175 degrees Celsius.<br /><br />5. Drop the cookies by rounded spoonfuls onto ungreased cookie sheets. (As the dough typically becomes quite solid from the cold, I usually put on plastic gloves and scrape out balled chunks. If you have children around, they are partial to such activities and make for excellent sources of labour. I would never say free labour because as everyone knows, that would (a) make them slaves, which is a crime; and (b) children don’t come cheap. I expect you expected a joke about politics, but both parties are doing a fantastic job of that all on their own.)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3YRu8skpW5LZPu4cBgaqeQ_Zsga0d1ajDoDkQRpWfkCNtRy80zlPMiCKHYn_jTq5Y-cOKHCFNYcxeGVvnQ6dHM22PjqgP-vWsBPAf-EzHVyQj0t-iniUOJZCkbdV-TQmyhWDmocC0fnRq/s1600/IMG_7687.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3YRu8skpW5LZPu4cBgaqeQ_Zsga0d1ajDoDkQRpWfkCNtRy80zlPMiCKHYn_jTq5Y-cOKHCFNYcxeGVvnQ6dHM22PjqgP-vWsBPAf-EzHVyQj0t-iniUOJZCkbdV-TQmyhWDmocC0fnRq/s400/IMG_7687.JPG" alt="" id="BLOGGER_PHOTO_ID_5521423421299280482" border="0" /></a><br />6. Bake the cookies for 10 to 12 minutes in the preheated oven. Edges should be golden brown. Note: Even when cooked, cookies will still be as soft as ever - just leave them to cool and they'll be perfect!<br /><br />***If using a cookie stamper, you should use golf-ball sized chunks of dough, flatten them slightly and then give it all you’ve got. Unfortunately, this appears to be the wrong sort of cookie to be using a stamper on:<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvzN5RVwfOMpp3et63nNqMpfuwf840eKoShvYDi8HPbNPG5OK0bcXjIaxJdl3G5YylovSARz2CBFCie1UdOIIA56_5F6LFIGS7-sgKPkuzRzUPLGPzTk9YuQB509mJ_zM92ot4X-ZZgpmd/s1600/IMG_7674.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvzN5RVwfOMpp3et63nNqMpfuwf840eKoShvYDi8HPbNPG5OK0bcXjIaxJdl3G5YylovSARz2CBFCie1UdOIIA56_5F6LFIGS7-sgKPkuzRzUPLGPzTk9YuQB509mJ_zM92ot4X-ZZgpmd/s400/IMG_7674.JPG" alt="" id="BLOGGER_PHOTO_ID_5521423404072871954" border="0" /></a>Before.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjQt6e1XXIsLDj99jMiKHyOacjYpmW0Xxtz9XBo_JWlHKZYhxiFJVcVHZuVq5gvnvtzsHo5v6YTdxSfS-rGMXjZ5oteMZ_F72dyxxtYUZ6krniZkk36A0eYxoArcUw8o3QmyFWiKZFuv6Q/s1600/IMG_7679.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjQt6e1XXIsLDj99jMiKHyOacjYpmW0Xxtz9XBo_JWlHKZYhxiFJVcVHZuVq5gvnvtzsHo5v6YTdxSfS-rGMXjZ5oteMZ_F72dyxxtYUZ6krniZkk36A0eYxoArcUw8o3QmyFWiKZFuv6Q/s400/IMG_7679.JPG" alt="" id="BLOGGER_PHOTO_ID_5521423408760447906" border="0" /></a>After.<br /><br /></div>Oh well – I suppose that’s the way the cookies crumbles! (You knew I’d get that in there somewhere, didn’t you?) And you can’t be disappointed at all with a jar (and freezer) full of cookies, can you?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFRT30D5b8X6w1Umk7cy_loZcAfIH_lQq8QKn8i4XAUYepKLLPP4bEyTKTrku1Br5UHAqHQo_g-8NOFNzE4vlEAQEjAsQ1eXykocM99AS6DoVwIE9b_g5WuTk0W3ko4GFUpC3_83QOzvD9/s1600/IMG_7700.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 365px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFRT30D5b8X6w1Umk7cy_loZcAfIH_lQq8QKn8i4XAUYepKLLPP4bEyTKTrku1Br5UHAqHQo_g-8NOFNzE4vlEAQEjAsQ1eXykocM99AS6DoVwIE9b_g5WuTk0W3ko4GFUpC3_83QOzvD9/s400/IMG_7700.JPG" alt="" id="BLOGGER_PHOTO_ID_5521423771404623218" border="0" /></a><br />I know I'm not!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCw7azAGS3oo-dhAmmiuM6ASZFA2_2_UCNKvR9fiTBq97mWC-jiHfnaJi-NcaUfoaObhFV6wCNfMi3WDGzOlnO_rXatUjdI0g02OzsbRBll_n-pguB98EX6aWZGcv8FYO4UEA1BaYTWLLh/s1600/IMG_7704.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCw7azAGS3oo-dhAmmiuM6ASZFA2_2_UCNKvR9fiTBq97mWC-jiHfnaJi-NcaUfoaObhFV6wCNfMi3WDGzOlnO_rXatUjdI0g02OzsbRBll_n-pguB98EX6aWZGcv8FYO4UEA1BaYTWLLh/s400/IMG_7704.JPG" alt="" id="BLOGGER_PHOTO_ID_5521423617593707922" border="0" /></a><br />In case you were wondering what makes these cookies so darn, tootin’ awesome - the proof of the pudding is in the eating (i.e. keeps the cookies soft and chewy)!<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2r_4k9SApj4DOhwJcCyrTXkeYSJRGNc_I2BtNEXrVhd_2NA4mdDKNCQ4FMa8RNPu4DbzEDnTp57boDFKX77QlTJTWCYGgBBKPcjwQ1QxyqMJjPOgZ3_n-FANDUfQ01AjetMSBIb-hQhAh/s1600/IMG_7698.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2r_4k9SApj4DOhwJcCyrTXkeYSJRGNc_I2BtNEXrVhd_2NA4mdDKNCQ4FMa8RNPu4DbzEDnTp57boDFKX77QlTJTWCYGgBBKPcjwQ1QxyqMJjPOgZ3_n-FANDUfQ01AjetMSBIb-hQhAh/s400/IMG_7698.JPG" alt="" id="BLOGGER_PHOTO_ID_5521423418514023938" border="0" /></a>Santa never had a chance.<br /><br /></div>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com23tag:blogger.com,1999:blog-7332049563073700807.post-78278151115837232002010-09-23T11:11:00.018+10:002010-09-23T18:56:04.587+10:00Papa Goose: Move over, golden eggs.<a style="font-style: italic;" href="http://www.papagoose.com.au/">Papa Goose</a><br /><span style="font-style: italic;">91-93 Flinders Lane </span><br /><span style="font-style: italic;">(between Russell and Exhibition)</span><br /><span style="font-style: italic;">Telephone: 03 9663 2800</span><br /><br /><span style="font-style: italic;">Opening Hours: </span><span style="font-style: italic;"><br />Lunch: Tuesday - Friday</span><span style="font-style: italic;"> from 12:00pm</span><span style="font-style: italic;"><br />Dinner: Monday - Saturday</span><span style="font-style: italic;"> from 5:30pm</span><span style="font-style: italic;"><br />Loose Goose Bar:</span><span style="font-style: italic;"> Tuesday - Saturday nights: from 5:00pm to late</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNps7SwKTTHNcPKunqQdqeYia7SG2E8JJ-tTzVm-CmOTJZponnJv6w_llHgyqiVci2cWC8rRzN4YgF1AmPS6E4I-WL-koTCkZaxLt5Imy9vhSN5HTql0XQYM2Uh0kEageuflAzGNOXuB4m/s1600/IMG_7618.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNps7SwKTTHNcPKunqQdqeYia7SG2E8JJ-tTzVm-CmOTJZponnJv6w_llHgyqiVci2cWC8rRzN4YgF1AmPS6E4I-WL-koTCkZaxLt5Imy9vhSN5HTql0XQYM2Uh0kEageuflAzGNOXuB4m/s400/IMG_7618.JPG" alt="" id="BLOGGER_PHOTO_ID_5519984403006859266" border="0" /></a><br />Growing up, I like to think I was terribly generous. The 'candy' kid (<a href="http://www.jessicamcdougall.com/.a/6a00d8345174ef69e20134863b654d970c-800wi">sour tape</a>, <a href="http://babygirl-commoner.blogspot.com/2008/08/apollo-wafer-biscuit.html">Apollos</a> and <a href="http://www.facebook.com/pages/Choki-Choki/37813371034">Choki-Chokis</a> - dentists and diabetes be damned), the '<a href="http://allrecipes.com/Cook/Photo.aspx?photoID=15896">chocolate chip</a>' teenager (muffin tops galore in every sense of the word), and in my first year of college - the 'cookie' neighbour (one sleepless night, I made a thousand to glut and to give).<br /><br />Needless to say, much of my clothing was also very 'generous'. I then became a food blogger, and my sharing of food now extends beyond the physical.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYzPUcyBf6bzIpDTQSg8NvAZMxkA4nD_ac9S4QSK6HbjYEKq-W8uzstNmOWY5ET47BaY_Bkqvq3aD9p21bp478QQVx_6qgkKd64sD8K1GMDpL1jaskNF3pTcPEcYDbgVvYSKlvoEvDMwe/s1600/IMG_7585.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYzPUcyBf6bzIpDTQSg8NvAZMxkA4nD_ac9S4QSK6HbjYEKq-W8uzstNmOWY5ET47BaY_Bkqvq3aD9p21bp478QQVx_6qgkKd64sD8K1GMDpL1jaskNF3pTcPEcYDbgVvYSKlvoEvDMwe/s400/IMG_7585.JPG" alt="" id="BLOGGER_PHOTO_ID_5519983418970462930" border="0" /></a><br />But everyone has selfish moments. Da Vinci wrote his inventions in <a href="http://www.slipperybrick.com/2007/02/microsoft-vista-british-library-digitize-leonardo-da-vinci/">mirror-image cursive</a>, Magnolia Bakery's recipes <a href="http://sporkandfoon.typepad.com/spork_or_a_foon/2009/02/the-great-cupcake-debate-sprinkles-vs-magnolia.html">never taste like the original</a>, and Vanessa Paradis snared Johnny Depp.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibrreFUvxvEsPvaWYEoElzK3si8rn9gbPBMjfhkbZEZLezIMfxpcj0H9HUpcRkKAF_lpwQKPBTUElYgdiukx0nLdamV_iOb43lUyfhe5WQHZwgQxVP51-10zruEZwPwM6pUkonJ7PCqf-7/s1600/IMG_7588.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 277px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibrreFUvxvEsPvaWYEoElzK3si8rn9gbPBMjfhkbZEZLezIMfxpcj0H9HUpcRkKAF_lpwQKPBTUElYgdiukx0nLdamV_iOb43lUyfhe5WQHZwgQxVP51-10zruEZwPwM6pUkonJ7PCqf-7/s400/IMG_7588.JPG" alt="" id="BLOGGER_PHOTO_ID_5519983437898858754" border="0" /></a>Downstairs function room<br /></div><br />So these are <span style="font-style: italic;">my </span>selfish moments:<br /><br />No 1. When I was twelve, my mother bought a giant bag of Hershey's Milk Chocolate Kisses with Almonds for my class party. I hid it in my closet, brought the tiniest packet of crisps in, and my entire school holidays that year was a blur of sweetly secret melted goodness.<br /><br />No 2. For my fourteenth birthday, I received a carton of <a href="http://charmed-dazzler.deviantart.com/art/Haagen-Dazs-Macadamia-Nut-160579509">Haagen-Dazs Macadamia Nut</a> (which remains my favourite flavour of ice cream to this day). To avoid having to share it with my grabby siblings (to say nothing of my dessert-a-holic mother), I wrapped it with newspaper and pushed it to the furthest end of my freezer (the corner with dubious and forgotten cuts of meat). The next two nights, my aunt was convinced we had rats; much furtive scrabbling was heard from the vicinity of the kitchen.<br /><br />No 3. I really didn't want to write this post.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUF1LW67662alxwf96T9QjXX1gck3rhxnCBiNA5oBCp7HNfYAbsZvLVB0UydVpTB_hcrowM_otXS6DULhMPokE2mK4O6GOMYqYzLd_RSb1hwEjXke3ACPiaF0w_Wn6L1gHWdS-zbGhoIzV/s1600/IMG_7584.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUF1LW67662alxwf96T9QjXX1gck3rhxnCBiNA5oBCp7HNfYAbsZvLVB0UydVpTB_hcrowM_otXS6DULhMPokE2mK4O6GOMYqYzLd_RSb1hwEjXke3ACPiaF0w_Wn6L1gHWdS-zbGhoIzV/s400/IMG_7584.JPG" alt="" id="BLOGGER_PHOTO_ID_5519983250097789762" border="0" /></a><br />Because I <span style="font-style: italic;">loved</span> <a href="http://www.papagoose.com.au/">Papa Goose</a>. And love is such a dated, hackneyed word.<br /><br />Also, (like many a romantic comedy heroine) I had absolutely no plans to fall so hard. Not because I am inherently critical (and not, <span style="font-style: italic;">of course</span>, because <a href="http://en.wikipedia.org/wiki/Ratatouille_%28film%29">Anton Ego</a> is my favourite misunderstood non-villian villan ever), but because we were <span style="font-weight: bold;">dining as guests of Papa Goose</span>. And credibility, in my opinion, is better than anything you can get for free.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPj30fAQlLEwGUEQENQPmsxM3eJLYFaTK-kHiCr7_TiyD1s7SSYUC5O2BAEUswwhhyphenhyphenrkYTD-hcnz5ttKZbl0r8Uo-dNbC-seVk-AqnhNg1Q1uPTkB1Cim9XitgmQvmYREuFJK12C9CgSQx/s1600/IMG_7587.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPj30fAQlLEwGUEQENQPmsxM3eJLYFaTK-kHiCr7_TiyD1s7SSYUC5O2BAEUswwhhyphenhyphenrkYTD-hcnz5ttKZbl0r8Uo-dNbC-seVk-AqnhNg1Q1uPTkB1Cim9XitgmQvmYREuFJK12C9CgSQx/s400/IMG_7587.JPG" alt="" id="BLOGGER_PHOTO_ID_5519983429808507234" border="0" /></a>Two ducks (or geese perhaps) sitting in a window.<br />There's a joke in there somewhere.<br /></div><br />As far as Internet geeks go, I'm as stalker-ish as they come. I'd done my research on Papa Goose; a 100% (revision: now 95%!) rating on <a href="http://www.urbanspoon.com/r/71/1539736/restaurant/CBD/Papa-Goose-Melbourne">Urbanspoon</a>, with reviews so glowing they're as neon as China, Larissa Dubecki's <a href="http://www.theage.com.au/entertainment/restaurants-and-bars/the-botanical-is-born-again-20100525-w91j.html">blurb</a> on its opening in July, and Chef Neale White's ridiculously impressive CV (buzzwords include Pure South, Gordon Ramsay, Marcus Wareing, Sydney, etc.).<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxnUEiRygCBkKF9xS1GPD-yilp14QRyWmnfCmonfHARjNGjFpYUxEetum9sBg7FYo4TgbZmfZjQaXail_5ZDMoK6Bd_W2ouTgIB_eMyoK-CgZHn__kjwKrEJcrB-h6McHF_RedxNa2tGw/s1600/IMG_7589.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 350px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxnUEiRygCBkKF9xS1GPD-yilp14QRyWmnfCmonfHARjNGjFpYUxEetum9sBg7FYo4TgbZmfZjQaXail_5ZDMoK6Bd_W2ouTgIB_eMyoK-CgZHn__kjwKrEJcrB-h6McHF_RedxNa2tGw/s400/IMG_7589.JPG" alt="" id="BLOGGER_PHOTO_ID_5519983447522369634" border="0" /></a>Upstairs function room<br /><br /></div>And so - great expectations were in order.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_eYVGEVmc0RAjybawntUhsy92ewGNoFeXTxEKyIyHeU4E0Rg7q0tFURA20KNwZLqOnIwuXKYi7QUBXmIOEgdpbpgADfCRWLWMdCJAlDwynitaR7nIOxg4gMwFPrym6J_9Ym0gY9yVbQkc/s1600/IMG_7593.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_eYVGEVmc0RAjybawntUhsy92ewGNoFeXTxEKyIyHeU4E0Rg7q0tFURA20KNwZLqOnIwuXKYi7QUBXmIOEgdpbpgADfCRWLWMdCJAlDwynitaR7nIOxg4gMwFPrym6J_9Ym0gY9yVbQkc/s400/IMG_7593.JPG" alt="" id="BLOGGER_PHOTO_ID_5519983705469814722" border="0" /></a>I am a big fan of bread. This bread is a big friend of mine.<br /><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwN8YTewfYNB_Ad5SMUO5xXX3XnfP57s_DxqmR_8B2V0_Opp1KIdnJlKu481vIavNzM3syjq37NkhKLz7_i_wLI2Cn13NFm9GCK592naAgdt9Zo3luv4K7vOxY1N0oHqO7Cc1HGFfKGNNg/s1600/IMG_7594.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwN8YTewfYNB_Ad5SMUO5xXX3XnfP57s_DxqmR_8B2V0_Opp1KIdnJlKu481vIavNzM3syjq37NkhKLz7_i_wLI2Cn13NFm9GCK592naAgdt9Zo3luv4K7vOxY1N0oHqO7Cc1HGFfKGNNg/s400/IMG_7594.JPG" alt="" id="BLOGGER_PHOTO_ID_5519983715732162034" border="0" /></a>An intense seafood velouté with a lightly creamy base. A fabulous scull.<br /></div><br />The first entrée, a confit Huon ocean trout, avocado, cucumber, watercress, horse radish, tomato vinaigrette.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQin5OMGvzA2iEj__NUyB_auYJbHHNVt9gw2Ts8AKUmki2c_inBcfG3OHOqA6s4I0fJozfb-J8BIUQLiFR1aVwNaniNJL7Ptsdk-y4iM_kdI9ZXUr-OT1yUq7VWrhaqyIxPzPngKUeo-Zh/s1600/IMG_7597.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 305px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQin5OMGvzA2iEj__NUyB_auYJbHHNVt9gw2Ts8AKUmki2c_inBcfG3OHOqA6s4I0fJozfb-J8BIUQLiFR1aVwNaniNJL7Ptsdk-y4iM_kdI9ZXUr-OT1yUq7VWrhaqyIxPzPngKUeo-Zh/s400/IMG_7597.JPG" alt="" id="BLOGGER_PHOTO_ID_5519983726366072194" border="0" /></a><br />This dish is the epitome of having your sashimi and cooking it too. Glazed in lemon oil, vacuum-packed and placed in a warm water bath for 20 minutes; it tasted fresh, but with a firmly-layered texture. And the lick of avocado and little pearls of apple? Genuinely exciting.<br /><br />A tiny mound of margherita granita posing as a palate cleanser.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-cQ1AX0xEu9cXlfQbv_JYJvfb4AHmFkgVRKRvfJaMmv4h7Knk5IqGHU83WHxNFmyhhSSEg8mcq2iWKBR20lyRYiW4iF45FE6BixSnf1rmRTnTZMz4cPcB6ZT_q3ddlE5IrX4uUaKI82l/s1600/IMG_7598.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-cQ1AX0xEu9cXlfQbv_JYJvfb4AHmFkgVRKRvfJaMmv4h7Knk5IqGHU83WHxNFmyhhSSEg8mcq2iWKBR20lyRYiW4iF45FE6BixSnf1rmRTnTZMz4cPcB6ZT_q3ddlE5IrX4uUaKI82l/s400/IMG_7598.JPG" alt="" id="BLOGGER_PHOTO_ID_5519983732953793746" border="0" /></a>Little hint of salt at the precipice.<br /></div><br />Second entrée, a twice cooked quail, puy lentils, radicchio, saffron quince, pomegranate reduction.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpOGT_LRNMMis90TCWSZkiRcsGf9tjcXaEuHWxoQRBy8lyAOlc_S2jcXm_avuRuUU2KThwP_bS07ezFk9KWPad4FA0-DX9SATkllarY3qynTwb2N5kj7Ie4eKkGQ4Kdm2pJzhyl38PyjYy/s1600/IMG_7600.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpOGT_LRNMMis90TCWSZkiRcsGf9tjcXaEuHWxoQRBy8lyAOlc_S2jcXm_avuRuUU2KThwP_bS07ezFk9KWPad4FA0-DX9SATkllarY3qynTwb2N5kj7Ie4eKkGQ4Kdm2pJzhyl38PyjYy/s400/IMG_7600.JPG" alt="" id="BLOGGER_PHOTO_ID_5519985654843360818" border="0" /></a><br />Finger bowls were provided so we could use our hands. I didn't need a second invitation.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5pYYznQ-vzwtIfew9eCRrTmri3dBgXGylQVaCfJSkR7U-DNvRvc_qF1We12R2gN9g0j4ttn174U6kyIXVPWKrnb0syAaH2iDyqbYC6Xq-JMXrT4wMVVOrerF75NvIubpeQ8inKI1pH06J/s1600/IMG_7602.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5pYYznQ-vzwtIfew9eCRrTmri3dBgXGylQVaCfJSkR7U-DNvRvc_qF1We12R2gN9g0j4ttn174U6kyIXVPWKrnb0syAaH2iDyqbYC6Xq-JMXrT4wMVVOrerF75NvIubpeQ8inKI1pH06J/s400/IMG_7602.JPG" alt="" id="BLOGGER_PHOTO_ID_5519984114954321874" border="0" /></a><br />This was a slightly sweet dish, very reminiscent of Chinese barbecued pork. I liked that the quail was still moist and tender; lean birds can be so mean and dry (oh the entendres) and the lentils were lovely and crisp.<br /><br />If I had to pick just one, I'd go with the trout, as I prefer my appetizers delicate rather than robust.<br /><br />Our main was a hybrid of two dishes currently on the menu; Char grilled Hopkins River beef and braised oxtail with silverbeet, root vegetables, chervil, and salsa verde.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtfOR4wR5ikpe-OsCa8GtGAcMbmADX7EJUwtLHABoLN6LWLBGoeait5d08jtuG83OZUVAUO0Iibe0Xt7I8fVyaX3FEHFBjHpgHtrwPqgBSiZLoMm5iQ4EYXS7msvAuKEsmvHyQvqt8NiTp/s1600/IMG_7607.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtfOR4wR5ikpe-OsCa8GtGAcMbmADX7EJUwtLHABoLN6LWLBGoeait5d08jtuG83OZUVAUO0Iibe0Xt7I8fVyaX3FEHFBjHpgHtrwPqgBSiZLoMm5iQ4EYXS7msvAuKEsmvHyQvqt8NiTp/s400/IMG_7607.JPG" alt="" id="BLOGGER_PHOTO_ID_5519984122008939938" border="0" /></a>That hunk melts hearts.<br /></div><br />I'm a 'rare' kind of girl (impressively well-rested; not a drop bled onto my plate) and I could barely speak from carnivorous joy.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGP-V_zO_7POrif11akfoKAGmFi8PtMh-wpLDNnvoyR_BVMtqaMaehsAhM3MFgknFcFMqUOPuZMyr_F3tm_aTdwjKxfsk8DiNzrBv4eUoDAOy-bp0ZE5U7h5pJ0t6hkYUVwCjd7w0Alqvk/s1600/IMG_7610.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGP-V_zO_7POrif11akfoKAGmFi8PtMh-wpLDNnvoyR_BVMtqaMaehsAhM3MFgknFcFMqUOPuZMyr_F3tm_aTdwjKxfsk8DiNzrBv4eUoDAOy-bp0ZE5U7h5pJ0t6hkYUVwCjd7w0Alqvk/s400/IMG_7610.JPG" alt="" id="BLOGGER_PHOTO_ID_5519984134571674018" border="0" /></a><br />I'll also be terribly torn the next (ten) time(s) I come here, as the oxtail was meaty, unctuous and not at all chewy.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHaCq2JV9sopXuOonEg2fdBwLZv1-pUoO_IL_KUDPi9zWrCx3sJgmvxMqmKAkD9iiUhyd5_tvYJQCB3WeYovxCVFZxVEdoFODEwljlS8vLUaHADunSL0YzVXOAqdqeph-SixD3YDAaOZ2/s1600/IMG_7612.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHaCq2JV9sopXuOonEg2fdBwLZv1-pUoO_IL_KUDPi9zWrCx3sJgmvxMqmKAkD9iiUhyd5_tvYJQCB3WeYovxCVFZxVEdoFODEwljlS8vLUaHADunSL0YzVXOAqdqeph-SixD3YDAaOZ2/s400/IMG_7612.JPG" alt="" id="BLOGGER_PHOTO_ID_5519984139797160082" border="0" /></a>A swallow of sorbet.<br /></div><br />And desserts to make Willy Wonka weep.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ34LTT-S5YIeTY1W9v2t5UHYfXJs5XcucQImFeHXoDJ6nE1AtPRcAIoJlSFjuTL82jMxGXsqNxqhDOkUn6S2QZOfutG4fWoKUuw7CNNFa_AGoi9TGem5DcCy0SMdm_MDwM1tyGNCDQPRI/s1600/IMG_7613.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ34LTT-S5YIeTY1W9v2t5UHYfXJs5XcucQImFeHXoDJ6nE1AtPRcAIoJlSFjuTL82jMxGXsqNxqhDOkUn6S2QZOfutG4fWoKUuw7CNNFa_AGoi9TGem5DcCy0SMdm_MDwM1tyGNCDQPRI/s400/IMG_7613.JPG" alt="" id="BLOGGER_PHOTO_ID_5519984359571204290" border="0" /></a>Eskimo’s pie, ‘hot chocolate’<br /></div><br />This was mine. In fact, it still is - hands off! My greatest regret with fine dining is always the pretty but petite desserts; little goslings you should introduce to your parents and carry down the aisle. This is the carnal antithesis to holy matrimony: a voluptuous, curvaceous figure of pleasure dotted with hazelnuts and praline sporting a full head of curly caramel tuille. Hello dolly, goodbye sensibilities.<br /><br />And the polar opposite; a steamed mandarin pudding, warm citrus salad, blood orange ice cream.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDY92-3t_U8fhIu_5TxHBDvKkvxOJkCIIKSCWiL6-eYAAtL5_KQOrpwJkMJmPoe9z3R1ZA9F_nc0IiYJJDYAes6Akxb5zO2OKBZH33t41XDHGMIVLgvsy_LGhPn4B3Wm33E8_E52-qOHJV/s1600/IMG_7614.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 246px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDY92-3t_U8fhIu_5TxHBDvKkvxOJkCIIKSCWiL6-eYAAtL5_KQOrpwJkMJmPoe9z3R1ZA9F_nc0IiYJJDYAes6Akxb5zO2OKBZH33t41XDHGMIVLgvsy_LGhPn4B3Wm33E8_E52-qOHJV/s400/IMG_7614.JPG" alt="" id="BLOGGER_PHOTO_ID_5519984373163409442" border="0" /></a><br />I avoid citrus puddings usually. Like bad speeches, they are often heavy, bitter and never seem to end. This was neither of the first two, and unfortunately, not the third either. It was feather-light, almost spongy, and very moist. Juicy segments of fruit means you can tell mummy about this one.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7x6W3VpciO6juzCzDaBHbt-CQlAcJb7ykK0JzSzJIGXjuXXbgVRD-Oj2fHuMW34lchMi7mo1n1gm55KrjXn1hkJIMzxRPo9Mosho-GEuSqj66qEj4l-WzEjvK5htYiKffOfetvqfw0Pd/s1600/IMG_7616.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7x6W3VpciO6juzCzDaBHbt-CQlAcJb7ykK0JzSzJIGXjuXXbgVRD-Oj2fHuMW34lchMi7mo1n1gm55KrjXn1hkJIMzxRPo9Mosho-GEuSqj66qEj4l-WzEjvK5htYiKffOfetvqfw0Pd/s400/IMG_7616.JPG" alt="" id="BLOGGER_PHOTO_ID_5519984381800063906" border="0" /></a>And a third dessert I didn't get the name of; it had pumpkin, rhubarb and...I was <span style="font-style: italic;">very </span>sated<br /><br /></div>Would I return, for a <a href="http://www.papagoose.com.au/pdf/Menu.pdf">fully-paid meal</a>? Undoubtedly.<br />Should you? Only if you are not competing with me for a <a href="http://www.papagoose.com.au/reservations.html">reservation</a> (I'm being perfectly truthful - selfish moment No. 4).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2pFX_OZnJSkJrhyraL-9khw-DfyWa0hKOA6DvKDSgjvyar4nHt6wp6iZMEIesnx_S-Bpw4180MTTcr2GD9W-_ggCXySv6YzXnEXp6k2kovTc6FgrjqK3XMg4i51IgOkoxkZr99Dodrlpp/s1600/IMG_7617.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2pFX_OZnJSkJrhyraL-9khw-DfyWa0hKOA6DvKDSgjvyar4nHt6wp6iZMEIesnx_S-Bpw4180MTTcr2GD9W-_ggCXySv6YzXnEXp6k2kovTc6FgrjqK3XMg4i51IgOkoxkZr99Dodrlpp/s400/IMG_7617.JPG" alt="" id="BLOGGER_PHOTO_ID_5519984394660899074" border="0" /></a><br />When you do go, tell them I sent you. Thanks are owed to Alison Hulm, General Manager, for my invite; you will recognize her by her fantastic haircut and wit. And as for Chef Neale White; if you're lucky enough to run into him, buy him a drink, loosen his tongue, and let the good times (rock and) roll.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNNRsbBYE4O3AvOqzg_t7i4v09BCS7w2XUuGn_iWpcnatJp32tlmFoMa5pi1pGYBEtE_wZFy2GsSrZjHIo3c2MNx0TKXxAkaspbXtL_JDS7XdTx3JIlMSM01UPuUXyFjUELWKnsFV9M4Z/s1600/IMG_7590.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNNRsbBYE4O3AvOqzg_t7i4v09BCS7w2XUuGn_iWpcnatJp32tlmFoMa5pi1pGYBEtE_wZFy2GsSrZjHIo3c2MNx0TKXxAkaspbXtL_JDS7XdTx3JIlMSM01UPuUXyFjUELWKnsFV9M4Z/s400/IMG_7590.JPG" alt="" id="BLOGGER_PHOTO_ID_5519983455150360098" border="0" /></a>The Loose Goose Bar<br /></div><br />Also in absolutely charming attendance:<br />The boys from The Black Pearl Bar, Fitzroy<br />Robert Erskine, CEO Rely Culinary Technology (their kitchen gadgets are manic!)<br />Chris Bolden, Coombe Farm Wines<br />James Young - Torbreck Vintners<br />Damien Hardiman - Huon Aquaculture<br />Adam North - Hopkins River Beef; and<br />Andrew Natoli, Sofitel Hotel<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDn2NrJto0YsUXtGdTIg6IMmTplxx_JyqvuG3VgNxm3TtUuAMVqOYfmiY2wrOAtMXkfy4I291Weyk6h5znqHlvmtnLAvGvma3JnuGg3KXkpuS9A9T82nX7NKv3koEWCIBd4jRJLGkXzpR/s1600/IMG_7619.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDn2NrJto0YsUXtGdTIg6IMmTplxx_JyqvuG3VgNxm3TtUuAMVqOYfmiY2wrOAtMXkfy4I291Weyk6h5znqHlvmtnLAvGvma3JnuGg3KXkpuS9A9T82nX7NKv3koEWCIBd4jRJLGkXzpR/s400/IMG_7619.JPG" alt="" id="BLOGGER_PHOTO_ID_5519984588633430386" border="0" /></a><br />And I'm still a little tipsy, so here's a rhyme.<br /><br /><div style="text-align: center;">This Papa Goose is good and cooked,<br />I am clearly very hooked,<br />So go but if it's fully booked,<br />I'll hunt you down, and you'll be f...<br /></div><br /><a href="http://www.urbanspoon.com/r/71/1539736/restaurant/CBD/Papa-Goose-Melbourne"><img alt="Papa Goose on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1539736/minilogo.gif" style="border: medium none; width: 104px; height: 15px;" /></a><br /><br />Lastly - this is completely irrelevant to food or the post above - but if anyone has registered for the Melbourne Marathon's 5.7km run and would now like to pull out, please shoot me an e-mail ASAP as I'm keen on taking your place (and reimbursing you too)!Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com15tag:blogger.com,1999:blog-7332049563073700807.post-52963105330056272112010-08-21T10:48:00.001+10:002010-08-21T10:50:53.753+10:00Jousting with Jacques Reymond<a href="http://www.jacquesreymond.com.au/"><span style="font-style: italic;">Jacques Reymond</span></a><br /><span style="font-style: italic;">78 Williams Rd</span><br /><span style="font-style: italic;">Prahran VIC 3181</span><br /><span style="font-style: italic;">Telephone: 03 9525 2178</span><br /><br /><span style="font-style: italic;">Opening Hours:</span><br /><span class="p_sm"><em><strong style="font-weight: normal;">Lunch</strong><span> Thur-Fri: 12:00pm-1.30pm</span><br /><strong style="font-weight: normal;">Dinner </strong><span>Tues</span>-Sat: 6:30pm-9:30pm<br /><br /></em></span>Clearly, apologies are in order. Yet with all the audacity and heedlessness of a negligent mother, I beg that you disregard my inability to nurture a healthy, breathing child and instead celebrate my attempts to resuscitate it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtWcY4qko2kEW6-ZLC5QmetASUnyHtENIY89zrvAW4mIoLGL9N7hQdd5hNzY_X0KD_wJrpftWi8VnofDs4xvQ5Jye803qRr-EmRLdjnOkXUV8wMzMp4j_j8QgHYRnS25LFKHTCQWCsqv3A/s1600/logo.gif"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 93px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtWcY4qko2kEW6-ZLC5QmetASUnyHtENIY89zrvAW4mIoLGL9N7hQdd5hNzY_X0KD_wJrpftWi8VnofDs4xvQ5Jye803qRr-EmRLdjnOkXUV8wMzMp4j_j8QgHYRnS25LFKHTCQWCsqv3A/s400/logo.gif" alt="" id="BLOGGER_PHOTO_ID_5507650394921598258" border="0" /></a><br />And celebrations were indeed the order of the night, with my coy companion at its crux; and surely, surely there is no better place to bring out the balloons than at Victoria's '<a href="http://www.hospitalitymagazine.com.au/article/Jacques-Reymond-named-Restaurant-of-the-Year/521466.aspx">Best Fine Dining Restaurant</a>'?<br /><span class="p_sm"><em><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8WiEu_I39-n456kroy8di_RFHLrdpDscfYDYjTXiJSzyyHXIJufd0O5G89Wj5_7MmTHQbfWDm_9FLscI3YqYGZIrS0RyqpzH5aWmioCQME99rAzntu4Eg8MxA1uj8Aod_C5fqiwrb9KM3/s1600/3431.jpg"><br /></a></em></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3XY7zT0xj0O6BNDY3IcfUFnD_TQqSKDBshsZNpH41N5AtBuIGemD-HncYbPLSHckdIh8DBI11sZt9OQZFCPNAMa98aPki_8J512O7NHJT5ec8vXzJFwtJje4JvL7quSOxCUpOMKov90X4/s1600/IMG_7276.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3XY7zT0xj0O6BNDY3IcfUFnD_TQqSKDBshsZNpH41N5AtBuIGemD-HncYbPLSHckdIh8DBI11sZt9OQZFCPNAMa98aPki_8J512O7NHJT5ec8vXzJFwtJje4JvL7quSOxCUpOMKov90X4/s400/IMG_7276.JPG" alt="" id="BLOGGER_PHOTO_ID_5507644754539949570" border="0" /></a><br />No, I didn't think so either. And indeed the night began exceedingly pleasantly with some puffs.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzftPkT56QglJ6kVubSkgdJckXkh8tgj1VjS8sVO9u5ZWTtKUzf5QZx8G7c3OjWUJALOUwGaAp3ORDoTdT2B4MIj803Fix9o5FMsjZbCQXua2h_AYhseXEGBcLukgepwsYilORJ9cakJD/s1600/IMG_7274.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzftPkT56QglJ6kVubSkgdJckXkh8tgj1VjS8sVO9u5ZWTtKUzf5QZx8G7c3OjWUJALOUwGaAp3ORDoTdT2B4MIj803Fix9o5FMsjZbCQXua2h_AYhseXEGBcLukgepwsYilORJ9cakJD/s400/IMG_7274.JPG" alt="" id="BLOGGER_PHOTO_ID_5507644744101679858" border="0" /></a>Gougères!<br /></div><br />Or cheese puffs, for the uninitiated. And excited I was, having first admired them in here.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigv36cxlipngyY44TzYKsTkDT6isH9jz3Mkdpl0rjNr9m8yV8A4oaWn0XCGnbVF-RSjsnkseV2jwbje8Ygjfm8RIvGzutYWOs4J8jvJlU5WPyfmwcF4IudqDjs5zeTWTagjT9YBXh1gt4p/s1600/IMG_7389.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigv36cxlipngyY44TzYKsTkDT6isH9jz3Mkdpl0rjNr9m8yV8A4oaWn0XCGnbVF-RSjsnkseV2jwbje8Ygjfm8RIvGzutYWOs4J8jvJlU5WPyfmwcF4IudqDjs5zeTWTagjT9YBXh1gt4p/s400/IMG_7389.JPG" alt="" id="BLOGGER_PHOTO_ID_5507649795736890162" border="0" /></a><br />As I made a point of boasting to the waiter (yes I am that sort of customer), I also remembered that they'd been described as an 'appetiser served for 27 years'. For such old ladies, they were very light and sprightly!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1JA1dkAo4OJqIjzaITmyV71BN6Z2FaG2hb2Z6kp_D_tUzsrHAvnIFtoFNGsIbM8nG3NGyylUuergMomlFZfFiQMbhzbzKpN_UzDV7Y9o7zgty69IYXVKkgbw_-lk54Y2LHqoFJVAqwrr1/s1600/IMG_7392.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1JA1dkAo4OJqIjzaITmyV71BN6Z2FaG2hb2Z6kp_D_tUzsrHAvnIFtoFNGsIbM8nG3NGyylUuergMomlFZfFiQMbhzbzKpN_UzDV7Y9o7zgty69IYXVKkgbw_-lk54Y2LHqoFJVAqwrr1/s400/IMG_7392.JPG" alt="" id="BLOGGER_PHOTO_ID_5507650385153690850" border="0" /></a><br />Happily, the bread also arrived warm. I put great store by great bread, and these were lovely.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUPBLNzFUS0uRX5aF3Xh8-9VI9VO6vRX1O5DNemw084X4Ld88Z-DKe1VfeJLfn3OPEn2ua5oQAjSj9h-eESnt-BLOFJZR3rCpVuDaqt_qKBBWMyefnHmd5Uh6cQGZu80nCXatwVQTpF1J/s1600/IMG_7280.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUPBLNzFUS0uRX5aF3Xh8-9VI9VO6vRX1O5DNemw084X4Ld88Z-DKe1VfeJLfn3OPEn2ua5oQAjSj9h-eESnt-BLOFJZR3rCpVuDaqt_qKBBWMyefnHmd5Uh6cQGZu80nCXatwVQTpF1J/s400/IMG_7280.JPG" alt="" id="BLOGGER_PHOTO_ID_5507646023165437698" border="0" /></a><br />Sadly, they would be only the specimens that we would receive over a dinner spanning almost four hours. But more on that later.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidumvk8f3pGHzWgMYfRjfFMuCn-LEvqFixKTaIQqXuXA1DvPSY_CtbWLyGRF_mPYn_GpR8pJCSRKkgyqIkJZ0IwlheQ1tM46GoCFntHlwHZQcooNgeWKXLD0RH9f_tCjm-wRkTVd4PFWF6/s1600/IMG_7270.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidumvk8f3pGHzWgMYfRjfFMuCn-LEvqFixKTaIQqXuXA1DvPSY_CtbWLyGRF_mPYn_GpR8pJCSRKkgyqIkJZ0IwlheQ1tM46GoCFntHlwHZQcooNgeWKXLD0RH9f_tCjm-wRkTVd4PFWF6/s400/IMG_7270.JPG" alt="" id="BLOGGER_PHOTO_ID_5507644733207758802" border="0" /></a><br />And oh, it was such a good dinner. We opted for a three course from the 'Carte' <a href="http://www.jacquesreymond.com.au/documents/JacquesReymondmenu2010_001.pdf">menu</a> ($98), and one Degustation ($170).<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_PKggMKdJ8PSbGhsXBt_ab6l5yOP4YfBRg-4DMOUw0NSsvXzxTAlDqa7OVxbR9T_YuAmvtyMtrXtq410JKhES9fptL4GkCAwEtS94LACVYOCUjSW1zsg4pzY-Tj78C3Lczm5x9hSgCla/s1600/IMG_7285.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 260px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_PKggMKdJ8PSbGhsXBt_ab6l5yOP4YfBRg-4DMOUw0NSsvXzxTAlDqa7OVxbR9T_YuAmvtyMtrXtq410JKhES9fptL4GkCAwEtS94LACVYOCUjSW1zsg4pzY-Tj78C3Lczm5x9hSgCla/s400/IMG_7285.JPG" alt="" id="BLOGGER_PHOTO_ID_5507646040315683010" border="0" /></a>The Ocean - flounder and oysters, fresh wasabi.<br />warm flounder ‘sashimi’ with fresh grated horseradish and togarashi, a natural oyster and sea water, a warm oyster with wasabi dressing, crispy tempura of white anchovy<br /></div><br />Interestingly, I believe the 'sea water' in question was not simply sea water but a refreshing sorbet (that green there, look!). Do not, in your excitement, attempt to salvage any that drips over the oyster's shell into its bed of salt. A spoonful of salt, sadly, does not help anything go down. Personal stupidity aside, I enjoyed the warm oyster better (steamed I was told it was). The flounder was delectable (the celebrated one said it had pop!) but the anchovy crisp, unfortunately, was just that - a crisp. Had I not known it contained anchovy, I would never have guessed. If you do not care for anchovy, this is probably a good thing as it was texturally perfect!<br /><br />From the degustation:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0i6ZkgZoBztAuXPrrikQapMSc_THQNmhtkDIYhcMBOPC-zeuRHy_UI4Yg9KPhlCv7SUZQgkZr2x8n7RmWbHc4vDh9zL3nfa16mEBBe19U-hFTipz0KwEiitTPdKpqAtgjAwvmfmrJRVKo/s1600/IMG_7289.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0i6ZkgZoBztAuXPrrikQapMSc_THQNmhtkDIYhcMBOPC-zeuRHy_UI4Yg9KPhlCv7SUZQgkZr2x8n7RmWbHc4vDh9zL3nfa16mEBBe19U-hFTipz0KwEiitTPdKpqAtgjAwvmfmrJRVKo/s400/IMG_7289.JPG" alt="" id="BLOGGER_PHOTO_ID_5507646048758938242" border="0" /></a>Lemongrass, spinach and rock lobster soup, fragrant Tiger prawn, sweet potato and turmeric ice cream<br /></div><br />Like a good book, you are advised to dig in from left to right. The soup was an excellent example of a laksa, but quickly forgotten, as the prawn was fabulously fresh with a juicy, yielding bite. The ice cream was very mild despite its intimidating ingredients. For this, I was actually quite thankful, having once sampled a very unsuccessful curry ice cream at Sofitel's No 35. Let's just say, Maggi would have been proud.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHwu0YdffLJW-05VA8y1eU3ihDvE6GCpbSU0r36wSxfccziGtvAKbVBfWYsHwCGF-_WuMhzER7_RYajbClJV23DpNIerLhG6wBFDyjgqvfBDgQbGEkRjUofnXpt8l9OtHUQB6ApsjG2Nc/s1600/IMG_7293.JPG"><br /></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiptgb0mV-9wSSMPARbn5RZ03hUu34jK5H3-KSaj8lCNwLiZxP4lRIBOlomovQFBeRy7aFl77cGhp9Plj1Rqq4fUSH7FxiFbVWRM9u2QotJK_Rrhy2fdy6mi77lQTmpyA58CJvf59VY0sTd/s1600/IMG_7291.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 247px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiptgb0mV-9wSSMPARbn5RZ03hUu34jK5H3-KSaj8lCNwLiZxP4lRIBOlomovQFBeRy7aFl77cGhp9Plj1Rqq4fUSH7FxiFbVWRM9u2QotJK_Rrhy2fdy6mi77lQTmpyA58CJvf59VY0sTd/s400/IMG_7291.JPG" alt="" id="BLOGGER_PHOTO_ID_5507647123181516818" border="0" /></a>Making a reference to paella<br /></div><div style="text-align: center;">black rice unctuous, parmesan snow egg, wok of squid, crustaceans, chicken brisket and giblet, broken juices and saffron oil, smoked peppers<br /></div><br />I liked this, but I would not have described this dish as making any reference to paella beyond "This is clearly nothing like a paella."<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHwu0YdffLJW-05VA8y1eU3ihDvE6GCpbSU0r36wSxfccziGtvAKbVBfWYsHwCGF-_WuMhzER7_RYajbClJV23DpNIerLhG6wBFDyjgqvfBDgQbGEkRjUofnXpt8l9OtHUQB6ApsjG2Nc/s1600/IMG_7293.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 257px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHwu0YdffLJW-05VA8y1eU3ihDvE6GCpbSU0r36wSxfccziGtvAKbVBfWYsHwCGF-_WuMhzER7_RYajbClJV23DpNIerLhG6wBFDyjgqvfBDgQbGEkRjUofnXpt8l9OtHUQB6ApsjG2Nc/s400/IMG_7293.JPG" alt="" id="BLOGGER_PHOTO_ID_5507647136457202098" border="0" /></a><br />The black rice was a good savoury throwback to '<a href="http://myfoodilicious.blogspot.com/2008/05/bubur-pulut-hitam-black-glutinous-rice.html">pulut hitam</a>' if you've ever had it. I think the words 'snow egg' gets everyone's blood pumping post-Masterchef; in this event, it was nothing more (or less!) than a light meringue. The medley of seafood and chicken was the superstar of this dish, and tasted much like an extended explosion of the previous prawn. I am not ashamed to say I wiped my finger on the plate and licked it. I am probably a little ashamed I used more than one.<br /><br />Second course of the degustation:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD7Psq77RmN54ThE-GXa0h2MzJCbOywabs_WD2mg5GY63ozkBAtKg728lhyphenhyphenV1DqHQOSgw7Vpvq0T6QDJqvlpHN_5BHpMXnysz3pyAGbqeheDnpOD3IFpDxDD35YFDEX4r4RYHlAWmdxjlD/s1600/IMG_7297.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 253px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD7Psq77RmN54ThE-GXa0h2MzJCbOywabs_WD2mg5GY63ozkBAtKg728lhyphenhyphenV1DqHQOSgw7Vpvq0T6QDJqvlpHN_5BHpMXnysz3pyAGbqeheDnpOD3IFpDxDD35YFDEX4r4RYHlAWmdxjlD/s400/IMG_7297.JPG" alt="" id="BLOGGER_PHOTO_ID_5507647144930358594" border="0" /></a>Sandwich of spanner crab, mirin and fresh wasabi jelly, lacquered Petuna ocean trout, black bean and sweetcorn dressing<br /></div><br />I always like crab when it's been shelled for me! I think this dish worked well because of its amalgamation of textures. The crab was smooth on the lips, the lacqured trout was as crisp as suckling pig skin (indeed, that is what I thought it was at the time), the bee-ish beans were cooked well and the wasabi jelly was much less confronting than expected.<br /><br />Third course of the degustation:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLTfSVN_fFoiyj5ccH33YEDcvmvFCDG-1hrUk01oCyqekATcgQm7C5xljlD1LgYgxxZRblpIVAjOQN6PXY3Q03Qg5W4FWIfuwju2So0-Wbzg9UQNHcXjPB_Lar_JmWznk3pnAIdtOqs-j/s1600/IMG_7298.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLTfSVN_fFoiyj5ccH33YEDcvmvFCDG-1hrUk01oCyqekATcgQm7C5xljlD1LgYgxxZRblpIVAjOQN6PXY3Q03Qg5W4FWIfuwju2So0-Wbzg9UQNHcXjPB_Lar_JmWznk3pnAIdtOqs-j/s400/IMG_7298.JPG" alt="" id="BLOGGER_PHOTO_ID_5507647157570014978" border="0" /></a>Wild barramundi, almond and bush mountain pepper caramel, yoghurt and black garlic, kaffir lime and lemongrass espuma<br /></div><br />I am always deeply suspicious of anything that arrives with foam. It stems from the disbelief that my 'food' is literally disappearing before my eyes, which is always a problem when your photography skills are less than expeditous. However I won't begrudge the fact that it did impart the subtlest of flavours to the fish. Also, I shouldn't talk, really, having declared pompusly that '[t]he sauce has so much butter!" only to be informed by my long-suffering companion that it was in fact, yoghurt.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZl9n8AL8X4Kp505tGXaqCA5c2uek1PC3NlWq81BoK7NJjtNpw8QyptTXpghzmQARWgv6vZjl7NX2KEDmzAR50ZapjmIhY1mAV4uEGKmn3Q7HNZdOmDvOeq-_SMfMbRRJzwvLffO8Yz9Xz/s1600/IMG_7299.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 280px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZl9n8AL8X4Kp505tGXaqCA5c2uek1PC3NlWq81BoK7NJjtNpw8QyptTXpghzmQARWgv6vZjl7NX2KEDmzAR50ZapjmIhY1mAV4uEGKmn3Q7HNZdOmDvOeq-_SMfMbRRJzwvLffO8Yz9Xz/s400/IMG_7299.JPG" alt="" id="BLOGGER_PHOTO_ID_5507647167904745314" border="0" /></a>Sweet and sour pekin duck like tucupi<br /></div><div style="text-align: center;">a spiced nougatine of flaked salt and ginger, a lemon sauce, sourness of wilted sorrel and crispy duck skin salad, four pepper squid and yoghurt<br /></div><br />This was the last of the three 'Carte' dishes. There's nothing in here I didn't like, although I did find it slightly pretentious that the batter for the pepper squid was rolled <span style="font-style: italic;">inside</span> the squid, as you can see here.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtnuFxCIDxLhZ_gMalWYZTLpd7-qZpi0fiVEj2oBGbOu8fTnuqL85qp_vP_1Tfbj28BBVcLTkhfKSDndiPdJqOPbdjVYzrJl1IRtIHUFMuNtDL8Bk4fBe1opzyfVQ8YzTXNqMYYF27j0ZI/s1600/IMG_7301.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtnuFxCIDxLhZ_gMalWYZTLpd7-qZpi0fiVEj2oBGbOu8fTnuqL85qp_vP_1Tfbj28BBVcLTkhfKSDndiPdJqOPbdjVYzrJl1IRtIHUFMuNtDL8Bk4fBe1opzyfVQ8YzTXNqMYYF27j0ZI/s400/IMG_7301.JPG" alt="" id="BLOGGER_PHOTO_ID_5507648263683450530" border="0" /></a><br />But the duck was very tender, and the redness in the picture is quite misleading; I might actually have preferred it a little less cooked!<br /><br />The remaining dishes are from the degustation.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQkundI4EjVruv4sRHXwdaJfBoC7P2GXMXkH8uV47GFip6lAAC-jPQmeSXbAXv_R0i1NtDardmRx0in3RgEJDqt884isjnH1fSIyemCX7RIDfhGiE5Ho7i1Bb1oqohXYDiSfeIXWgF739e/s1600/IMG_7307.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 291px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQkundI4EjVruv4sRHXwdaJfBoC7P2GXMXkH8uV47GFip6lAAC-jPQmeSXbAXv_R0i1NtDardmRx0in3RgEJDqt884isjnH1fSIyemCX7RIDfhGiE5Ho7i1Bb1oqohXYDiSfeIXWgF739e/s400/IMG_7307.JPG" alt="" id="BLOGGER_PHOTO_ID_5507648279133492882" border="0" /></a>Pekin duck and Hervey bay scallops, peking juices, spiced marshmallow like a crêpe, ginger sesame and pandan oil<br /></div><br />The duck was very similar to the one on the 'Carte' menu (I might even go as far to say that it was identical), and the scallops were adorably chubby. The most intriguing item on this dish for me was the marshmallow, which I did not realize one could manufacture outside a factory, let alone in a kitchen. I have since been enlightened by my knowledgeable friends <a href="http://www.taste.com.au/recipes/204/marshmallows">Google and Taste.com.au</a>.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyuSFpHGK5DMEnjoGQptFFSc3xzM5TXnXx6vODLYwe8yLeuIBgNo1JXY9bzK7noYKWg02Y6T1Qf7bZ44ZhJAPjdkfeIg-KtCLuwk_bzwV9vckb-RW0s_2rbaueiCyRxEm0HB22WZzoPn8H/s1600/IMG_7308.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyuSFpHGK5DMEnjoGQptFFSc3xzM5TXnXx6vODLYwe8yLeuIBgNo1JXY9bzK7noYKWg02Y6T1Qf7bZ44ZhJAPjdkfeIg-KtCLuwk_bzwV9vckb-RW0s_2rbaueiCyRxEm0HB22WZzoPn8H/s400/IMG_7308.JPG" alt="" id="BLOGGER_PHOTO_ID_5507648284881186434" border="0" /></a>Highland venison like a warm carpaccio, horseradish mustard dressing, butternut pumpkin with honey and bitter chocolate beignet<br /></div><br />My absolute favourite dish of the night as I am a carnally craving carnivore and chocoholic. And if you thought you spied something with your little eye, you're right.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD7jb1i9VWkMPSVY2sopdgNXA80o2tKTJ0XfuRKQCDLk39U5-JPBcDdlrUjSsXkA_2Fe9JemJsS7egjkZVog52J65XXsd21zBP2HbCkbueq6kkotsIDNH4PgZEgz0UgYAdcSAn8pGH25Ep/s1600/IMG_7310.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD7jb1i9VWkMPSVY2sopdgNXA80o2tKTJ0XfuRKQCDLk39U5-JPBcDdlrUjSsXkA_2Fe9JemJsS7egjkZVog52J65XXsd21zBP2HbCkbueq6kkotsIDNH4PgZEgz0UgYAdcSAn8pGH25Ep/s400/IMG_7310.JPG" alt="" id="BLOGGER_PHOTO_ID_5507648294877502978" border="0" /></a><br />Truffle. Two grams for twenty-five. Terrific. Tantalizing. Tumultous. Pardon my thrilled tittering. It was very, very good. I might even say, very very wicked. Also, this was my first foray into venison. I don't know why I always thought it would be tough on the teeth. It turned out terribly tender. And yes, I'll stop now.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZ7fzX9GqWGLquJrqrw8d-PWd3piuGq3jzh8rjNFFOHl-r0zahdyDvItvdU8DO7MslcZrBKreCrV67JeZzyqSaoXcq2MUcxpw7vvdT_tk1YlKwcQBKjIFsV8qNWcul3o7j4dtQujHO9E1/s1600/IMG_7314.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZ7fzX9GqWGLquJrqrw8d-PWd3piuGq3jzh8rjNFFOHl-r0zahdyDvItvdU8DO7MslcZrBKreCrV67JeZzyqSaoXcq2MUcxpw7vvdT_tk1YlKwcQBKjIFsV8qNWcul3o7j4dtQujHO9E1/s400/IMG_7314.JPG" alt="" id="BLOGGER_PHOTO_ID_5507649744882402466" border="0" /></a>Western plains suckling pig and tamarind, celeriac and bitter almond,<br />dashi apple veil, dancing bonito flakes and rosella chutney salad, cavalo nero<br /></div><br />Sadly overshadowed by the preceding dish, I still really liked the pork, though I was disappointed by the absence of crackling. The bonito flakes were an interesting addition, as I've never had it paired with pig. To be perfectly honest, I'm not sure it added much in the area of flavour, but it was certainly very pretty!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihEZ8aMHk9q-XqjYLcMej9LjpXduaEV6z4Lb9NRWFljQZI2XgMX3J6Ae2Nt-AV0VxHUdquT7z9D55ZFmvR_v3dc3s0SsIs5Ke57DwvAe9i37fZFR6s3T1BaRK4rLRhQu0ygeSPvq1MiNy9/s1600/IMG_7311.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihEZ8aMHk9q-XqjYLcMej9LjpXduaEV6z4Lb9NRWFljQZI2XgMX3J6Ae2Nt-AV0VxHUdquT7z9D55ZFmvR_v3dc3s0SsIs5Ke57DwvAe9i37fZFR6s3T1BaRK4rLRhQu0ygeSPvq1MiNy9/s400/IMG_7311.JPG" alt="" id="BLOGGER_PHOTO_ID_5507648306157426386" border="0" /></a><br />I also liked the accompaniments; they were very reminiscent of the dependable piggy sides of apple and cabbage.<br /><br />And finally, desserts!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQb3-yCpVNzAWkTREHQDkAYJaFY5qqiy4OQPYRCWwRMQV3ozfySxb9Zj78IM2FGN348IHhZzcsS3r33N3n0VRqUt_ELf6fqNMYfqgLTS8fhn3HJLVSAMwxZxiBlJuCAQ9J4FWZUhB7Opu/s1600/IMG_7318.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 317px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQb3-yCpVNzAWkTREHQDkAYJaFY5qqiy4OQPYRCWwRMQV3ozfySxb9Zj78IM2FGN348IHhZzcsS3r33N3n0VRqUt_ELf6fqNMYfqgLTS8fhn3HJLVSAMwxZxiBlJuCAQ9J4FWZUhB7Opu/s400/IMG_7318.JPG" alt="" id="BLOGGER_PHOTO_ID_5507649757511644834" border="0" /></a>Pacific Rim martini of pineapple, passionfruit and banana, liquorice ice cream and honeycomb<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJBgp08Qcsbyq1nY56S32b3lv9iMJPvGZ-1fKA-SPrNBw4evNEzmOr0VvASa4Ce_HKXGQyPQz3GPHJRvhWS83yfUM7zOGN9OkvmDGWoLBe_Q0MMBpErWUyZFhZ_Ecm3vhrxvsMkpSq0cL/s1600/IMG_7319.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 228px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJBgp08Qcsbyq1nY56S32b3lv9iMJPvGZ-1fKA-SPrNBw4evNEzmOr0VvASa4Ce_HKXGQyPQz3GPHJRvhWS83yfUM7zOGN9OkvmDGWoLBe_Q0MMBpErWUyZFhZ_Ecm3vhrxvsMkpSq0cL/s400/IMG_7319.JPG" alt="" id="BLOGGER_PHOTO_ID_5507649769452948162" border="0" /></a>Millefeuilles of chocolate: white chocolate mousse, pure Caribbean chilli ice cream, dark chocolate mousse and praline ice cream<br /></div><br />And petit fours, of course:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGsZ1cFH3_7O2LO-AQfqgo1Th21l7yo-diE0fvo2zXRjIaGNj06D0LRxGWtfOnDz79glZlrWQxPnBqEuNC_Nv5FYbTneJIDhYjxVyhcdlvvPjaPLxsXLV-92EkxQWjZQp6k0ETC_eCpqsD/s1600/IMG_7325.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 207px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGsZ1cFH3_7O2LO-AQfqgo1Th21l7yo-diE0fvo2zXRjIaGNj06D0LRxGWtfOnDz79glZlrWQxPnBqEuNC_Nv5FYbTneJIDhYjxVyhcdlvvPjaPLxsXLV-92EkxQWjZQp6k0ETC_eCpqsD/s400/IMG_7325.JPG" alt="" id="BLOGGER_PHOTO_ID_5507649782922880450" border="0" /></a><br />Now for the disclaimers. I loved the food, it was faultless. And I am such a groupie foodie that I almost swooned when Jacques Reymond himself stopped by to say hello. I might even have asked for a photograph had it not been for the strange events that punctuated our dinner. And I will list these from the nagging niggling to simply startling:<br /><br />1. As I said previously, we were never offered more bread, even when we were clearly picking at the crumbs.<br /><br />2. There was an actual need to pick at crumbs. Our first few courses took absolute ages to arrive; I would estimate a good 30-40 minutes or more between the first three, and it was already 10pm (we arrived about 7.40) by the time we received the third appetizer. No explanation or apology was received, but I am quite certain that this was because of a function that was taking place upstairs.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUG9KlyrK4kP-J5kwguyJG8z7yzT-Vydc0JxjbyHtXYOY2iBre-0s9hZiz3AOyYe49KHvsLvSXwXQGEfxp3l5DwLmoUUjoPlZJzH0c3Q7BEFcTkQ7bBkXIbhhdnSZX01zEcGyo1nUUgmS9/s1600/IMG_7284.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUG9KlyrK4kP-J5kwguyJG8z7yzT-Vydc0JxjbyHtXYOY2iBre-0s9hZiz3AOyYe49KHvsLvSXwXQGEfxp3l5DwLmoUUjoPlZJzH0c3Q7BEFcTkQ7bBkXIbhhdnSZX01zEcGyo1nUUgmS9/s400/IMG_7284.JPG" alt="" id="BLOGGER_PHOTO_ID_5507646031865074898" border="0" /></a><br />3. It was very loud. Not because of the other patrons, nor the function, but because the kitchen door was left open, and there was a great amount of shouting going on throughout the night.<br /><br />4. The shouting was not of the typical kitchen type (or perhaps it is, and I am simply oblivious to the foibles of the business). At several times, it was of the aggressive and dare I say abusive variety, e.g. "IT'S BEEN HALF AN HOUR M------, THAT'S NOT GOOD ENOUGH!" and "WHAT ARE YOU DOING?" Very Gordon Ramsay-eque, but less entertaining off the screen. Interestingly, the wait staff did not bat an eye.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCXTBCksSjVtBcEcgJ8cbeIQrP1C3awP2wvXlsfFdDRD_mrLwqMAMR_R_AkX2XjapFH_RO4OQLjg2dowy9AsqwJy1IxbJKqaOKaJSJDITXTTNH2tq9jrt7uL91fWfMgfdpr2VT_DSRgok1/s1600/IMG_7277.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCXTBCksSjVtBcEcgJ8cbeIQrP1C3awP2wvXlsfFdDRD_mrLwqMAMR_R_AkX2XjapFH_RO4OQLjg2dowy9AsqwJy1IxbJKqaOKaJSJDITXTTNH2tq9jrt7uL91fWfMgfdpr2VT_DSRgok1/s400/IMG_7277.JPG" alt="" id="BLOGGER_PHOTO_ID_5507644766036296226" border="0" /></a><br />So I'm torn. Definitely not the best of fine dining experiences, Victoria Awards notwithstanding. But it was clearly a very unusual experience and I suspect the kitchen was having a really bad night. And the food was outstanding even so.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhQi-V-lmckj_SGmgJdnSvi0_mU22WdrOXe8E4CEgoPjiWxxMUwDTTl1Kx8XKkwqqT_P3q9MsTEGO12JtQ1B_lNYLUfC0P-fM1QsjRevLxxSjnlMF7L0Xckzal7BzZHhjTyn1LMEcoN6D/s1600/IMG_7279.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhQi-V-lmckj_SGmgJdnSvi0_mU22WdrOXe8E4CEgoPjiWxxMUwDTTl1Kx8XKkwqqT_P3q9MsTEGO12JtQ1B_lNYLUfC0P-fM1QsjRevLxxSjnlMF7L0Xckzal7BzZHhjTyn1LMEcoN6D/s400/IMG_7279.JPG" alt="" id="BLOGGER_PHOTO_ID_5507646012079313474" border="0" /></a><br />As far as revisiting goes however, I'm not sure I'd risk it. Like the unfortunate M, it just wasn't good enough.<br /><br /><a href="http://www.urbanspoon.com/r/71/760949/restaurant/Melbourne/Jacques-Reymond-Prahran"><img alt="Jacques Reymond on Urbanspoon" src="http://www.urbanspoon.com/b/logo/760949/minilogo.gif" style="border: medium none; width: 104px; height: 15px;" /></a>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com15tag:blogger.com,1999:blog-7332049563073700807.post-25840730551122037032010-06-27T08:52:00.010+10:002010-06-27T09:00:42.115+10:00Uta Sushi Bar<div>Uta Sushi Bar<br /><div><div><div>Shop 16/210 Toorak Road<br />(31 Chambers St)<br />South Yarra VIC 3141<br />Telephone: 03 9804 7396<br /><br />Opening Hours: Tue-Thu 10am-5pm; Fri-Sat 10am-7pm; Sun-Mon Closed<br /><br />'To cook like a Masterchef cooks, shop where a Masterchef shops!'<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjucbUdShusFn6gu-IVtJLbaYTwYTfregQNBPJR5dAFOAKZ-win_EZge3f3KoLtq5D4WjrpVFbR9Pu28PJ9sMkzCFVvyMjW0pMd90wzyDSE-G_fIIaM9bzkTTG85VZ9PdAXF384HLow1WRO/s1600/IMG_6776.JPG"><img id="BLOGGER_PHOTO_ID_5487210377135302242" style="display: block; margin: 0px auto 10px; width: 400px; cursor: pointer; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjucbUdShusFn6gu-IVtJLbaYTwYTfregQNBPJR5dAFOAKZ-win_EZge3f3KoLtq5D4WjrpVFbR9Pu28PJ9sMkzCFVvyMjW0pMd90wzyDSE-G_fIIaM9bzkTTG85VZ9PdAXF384HLow1WRO/s400/IMG_6776.JPG" border="0" /></a><br />Unfortunately for <a href="http://www.babynews.com.au/coles-10-dollar-recipes.php">Curtis</a>, this hardly means Coles to me - especially after <a href="http://www.news.com.au/entertainment/television/coles-out-of-date-filo-pastry-lands-masterchef-contestants-in-trouble/story-e6frfmyi-1225869307921">this</a> debacle - but it's obvious <a href="http://www.theaustralian.com.au/business/media/masterchef-sparks-coles-sales-surge/story-e6frg996-1225882021805">others don't agree</a>. Personally, I prefer lovely little groceries manned by lovely owners (with love, of course!); preferably as nondescript as possible, would fit right in wherever they're from, and hidden down lonely lanes to add to the mystique.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgte_SJF_whshUM651sS8W5QTEueLIkQOZJnotY_PatPpQ9_F1XzaKjlU63iNaMdpFbpeqHS1QYAjuL-Jy1lKBqob02n30NVVbwzZcDvpTxQAFpFCGkJfkxdlKkevS8HWpga4B6ZI1WKDZA/s1600/IMG_6719.JPG"><img id="BLOGGER_PHOTO_ID_5487202409557166130" style="display: block; margin: 0px auto 10px; width: 400px; cursor: pointer; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgte_SJF_whshUM651sS8W5QTEueLIkQOZJnotY_PatPpQ9_F1XzaKjlU63iNaMdpFbpeqHS1QYAjuL-Jy1lKBqob02n30NVVbwzZcDvpTxQAFpFCGkJfkxdlKkevS8HWpga4B6ZI1WKDZA/s400/IMG_6719.JPG" border="0" /></a>Enter this street.<br /></div><br />Clearly, I'm very socialised by the Melbourne doctrine that a place must be <a href="http://www.whitehat.com.au/melbourne/Other/HiddenGems.asp">hidden</a> to qualify a visit. And in my discoveries I've discovered that I'm usually the last to 'discover' anywhere. Such was the case with <a href="http://suzuran.com.au/">Suzuran</a>, which on all accounts was a fantastic Japanese grocery with a thriving sushi/sashimi business on the side.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxWKKs_0VRrlypixwAPFqgAahQDtvidRWmgxz2Qma14rQCrctZ6hGgumvEX-KM7g5bq3qdHw9TzHcPJh3AcgMJ5q9BLO776ksjFW5PMg5Xh4YMK9EP90OlCcDUYEH3VBcN3L4K_Qi4bRl/s1600/IMG_6720.JPG"><img id="BLOGGER_PHOTO_ID_5487202413470776482" style="display: block; margin: 0px auto 10px; width: 400px; cursor: pointer; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxWKKs_0VRrlypixwAPFqgAahQDtvidRWmgxz2Qma14rQCrctZ6hGgumvEX-KM7g5bq3qdHw9TzHcPJh3AcgMJ5q9BLO776ksjFW5PMg5Xh4YMK9EP90OlCcDUYEH3VBcN3L4K_Qi4bRl/s400/IMG_6720.JPG" border="0" /></a>Walk down here.<br /></div><div style="text-align: center;"><br /></div>Unfortunately, by the time I arrived at Suzuran I was a month too late. Website notwithstanding, Suzuran has left South Yarra and Uta Sushi Bar now stands in its place.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfXn9hq-l6ZSTn-PMgo0DmgZ1sds-JS7cl-do9dooMBuP4mllbhhgMLeBuMOoqzPI2wqZJ4zgqwxlplJJQI9zh5_pkKK5QkyY49aCKDC_EFw6J-9mWhAEuvJ3vOM4pnohAgWRNYVKCfUiW/s1600/IMG_6752.jpg"><img id="BLOGGER_PHOTO_ID_5487216856172074674" style="display: block; margin: 0px auto 10px; width: 300px; height: 400px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfXn9hq-l6ZSTn-PMgo0DmgZ1sds-JS7cl-do9dooMBuP4mllbhhgMLeBuMOoqzPI2wqZJ4zgqwxlplJJQI9zh5_pkKK5QkyY49aCKDC_EFw6J-9mWhAEuvJ3vOM4pnohAgWRNYVKCfUiW/s400/IMG_6752.jpg" border="0" /></a><br />Fortunately, it appears the proprietors are doing their valiant best to fill the shoes they've been handed down. Japanese groceries remain, though the selection is not extensive, and the sushi and sashimi menu is exactly the same. It'd be churlish not to partake of both!<br /><br />So this is what was browsed:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI8P9ypp7D8_aIFAGUg3AJw_B_gTAxJO19KuaYPHgXcZHtabON1FlM-K_8ZZEoPfHl3rpQZncZk19OABnD47ZLpUzeKsGnNatvbDt3KWqgtlIYnDIGb2lDzxhS_APwYZ61pkMl_P71G8tT/s1600/IMG_6725.JPG"><img id="BLOGGER_PHOTO_ID_5487202428859508050" style="display: block; margin: 0px auto 10px; width: 400px; cursor: pointer; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI8P9ypp7D8_aIFAGUg3AJw_B_gTAxJO19KuaYPHgXcZHtabON1FlM-K_8ZZEoPfHl3rpQZncZk19OABnD47ZLpUzeKsGnNatvbDt3KWqgtlIYnDIGb2lDzxhS_APwYZ61pkMl_P71G8tT/s400/IMG_6725.JPG" border="0" /></a>Saucy.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9tddjsJUeSyRQQ6a2L-5MZLsO_ZfoeTC1YWsPDldPEMHxAhSrap2t87xxwE8XiQPnuOba_2mNBJcUhBGlKZKH1CxUtX4uNUu0bWCj0Z81A_76O5xzkd4Fckm4Gvx3HZZwR6xUvJd9km0/s1600/IMG_6722.JPG"><img id="BLOGGER_PHOTO_ID_5487202419396954242" style="display: block; margin: 0px auto 10px; width: 400px; cursor: pointer; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9tddjsJUeSyRQQ6a2L-5MZLsO_ZfoeTC1YWsPDldPEMHxAhSrap2t87xxwE8XiQPnuOba_2mNBJcUhBGlKZKH1CxUtX4uNUu0bWCj0Z81A_76O5xzkd4Fckm4Gvx3HZZwR6xUvJd9km0/s400/IMG_6722.JPG" border="0" /></a>Snacky.<br /><br /></div>This is what was consumed:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9QhAiUeMThXHCgECdIFu7NbELYt0hyBOTSJyTxYBxiGD6QElprbTYCTvPN1RWM-cLfolZEk9OUqvCtzmIzGWRJrKfKTXkiiYC3VPOZBHQW-4OTMF8BeJ448-1rktBo5o21KsDQ3Qh692j/s1600/IMG_6736.JPG"><img id="BLOGGER_PHOTO_ID_5487202885378382082" style="display: block; margin: 0px auto 10px; width: 400px; cursor: pointer; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9QhAiUeMThXHCgECdIFu7NbELYt0hyBOTSJyTxYBxiGD6QElprbTYCTvPN1RWM-cLfolZEk9OUqvCtzmIzGWRJrKfKTXkiiYC3VPOZBHQW-4OTMF8BeJ448-1rktBo5o21KsDQ3Qh692j/s400/IMG_6736.JPG" border="0" /></a>23. Sushi and Sashimi ($17.50)<br /></div><div style="text-align: center;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHt40mkIxFuCatKu-XxkVUmS_pVaZUJrrsuWbccXjfysz6_GanWvFsm5XFWClLmJ2elremea_5406sQwPWNwdi7XSgfhm_U6MhvQLhmS6pAbSRkEjFXWSvPmrsjszHfC_oLzTplfhSzEhj/s1600/IMG_6749.JPG"><img id="BLOGGER_PHOTO_ID_5487202904891483106" style="display: block; margin: 0px auto 10px; width: 400px; cursor: pointer; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHt40mkIxFuCatKu-XxkVUmS_pVaZUJrrsuWbccXjfysz6_GanWvFsm5XFWClLmJ2elremea_5406sQwPWNwdi7XSgfhm_U6MhvQLhmS6pAbSRkEjFXWSvPmrsjszHfC_oLzTplfhSzEhj/s400/IMG_6749.JPG" border="0" /></a>3. Nigiri Deluxe ($16.50)<br /><br /></div>And this is what was bought:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUTd36dr2YeU2CaLsqTHLnGSAoHFh5kONM7Oft2q7nOyIcvkoGZUsiUTVKCBu-4AqacsnLgy1yixwrdQeVFL7FnGaNl3zprJYUkY5Er-aQ-o1QQQVvIpOuqF0mQ_e5ffnRrJ50ElCVC6ED/s1600/IMG_6785.JPG"><img id="BLOGGER_PHOTO_ID_5487210728137231266" style="display: block; margin: 0px auto 10px; width: 400px; cursor: pointer; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUTd36dr2YeU2CaLsqTHLnGSAoHFh5kONM7Oft2q7nOyIcvkoGZUsiUTVKCBu-4AqacsnLgy1yixwrdQeVFL7FnGaNl3zprJYUkY5Er-aQ-o1QQQVvIpOuqF0mQ_e5ffnRrJ50ElCVC6ED/s400/IMG_6785.JPG" border="0" /></a>Yakisoba and Mirin<br /><br /></div>How do I know this grocery would 'fit right in where it came from'? Every label on every item is almost exclusively in Japanese.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNaqlf-wUUz7O_JLb-8c_Gg7qkM267Uibg1KhyphenhyphenGh5tl6Twylhj9n6uic8SIZ-FFzEx3RHerTS8_GAi8cP8o3sEHGrhm-NrWMD2vqmHGVbIcfKpbyF_8Fj1MP3Wk6ERBe4SOxJxSBwpz9Z/s1600/IMG_6733.JPG"><img id="BLOGGER_PHOTO_ID_5487202439732925906" style="display: block; margin: 0px auto 10px; width: 300px; cursor: pointer; height: 400px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNaqlf-wUUz7O_JLb-8c_Gg7qkM267Uibg1KhyphenhyphenGh5tl6Twylhj9n6uic8SIZ-FFzEx3RHerTS8_GAi8cP8o3sEHGrhm-NrWMD2vqmHGVbIcfKpbyF_8Fj1MP3Wk6ERBe4SOxJxSBwpz9Z/s400/IMG_6733.JPG" border="0" /></a><br />Definitely not your ordinary take-away sushi place, the produce (you know you're addicted to Masterchef when you start referring to everything edible as produce) was of fantastic quality. Fresh and delicate slices of sashimi, sushi laced with authentic mayonnaise right off the shelves (sold in packs of 1kg each!) and placement (and service) so charming and cheerful you're apt to forget that you're one of about five dinky little tables (only two of which were occupied).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrG1ddzhiW0nAVATlxrxd9DINDXmRRuShMpZz_SUYhZm4O2qc3gMN7ABoi8Ac150H3avEex1TmvY1FQJZ_p1hxcpVMRQPXw6csCLO1QGHc39gVKnIjRSzR2OCmIPGvPKXFwXZBt5AgqL6s/s1600/IMG_6734.JPG"><img id="BLOGGER_PHOTO_ID_5487202874749942386" style="display: block; margin: 0px auto 10px; width: 400px; cursor: pointer; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrG1ddzhiW0nAVATlxrxd9DINDXmRRuShMpZz_SUYhZm4O2qc3gMN7ABoi8Ac150H3avEex1TmvY1FQJZ_p1hxcpVMRQPXw6csCLO1QGHc39gVKnIjRSzR2OCmIPGvPKXFwXZBt5AgqL6s/s400/IMG_6734.JPG" border="0" /></a><br />And once again, I have my doubts as to whether I've really 'discovered' anything; the doors are a revolving whirl of shoppers and office workers in the know grabbing boxes to take away.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdX6Q3ujlqSlyF3VwfljDrx1SI3DCNG2Y_jmrn0UWxvFXAaMAEfDza0tYdIAjySlrCJCr30PF_6fLj-xF1DgMK6NfqqOklPjMGX_rkElzCpeTBZLYSCXL4E2Hzs4BmQAn4ypD7wx8Oubdf/s1600/IMG_6751.jpg"><img id="BLOGGER_PHOTO_ID_5487216434852469986" style="display: block; margin: 0px auto 10px; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdX6Q3ujlqSlyF3VwfljDrx1SI3DCNG2Y_jmrn0UWxvFXAaMAEfDza0tYdIAjySlrCJCr30PF_6fLj-xF1DgMK6NfqqOklPjMGX_rkElzCpeTBZLYSCXL4E2Hzs4BmQAn4ypD7wx8Oubdf/s400/IMG_6751.jpg" border="0" /></a><br />What I <span style="font-style: italic;">am</span> sure of however, is that Suzuran it may no longer be, but Uta is doing just fine for themselves. And more importantly - there's a lot of love in the room!<br /><br />Apologies for the long breaks between posts as I've been enduring examinations and tailoring a twenty-first. But that's a story for another (very soon) day!<br /><br /><a href="http://www.urbanspoon.com/r/71/1492610/restaurant/Melbourne/South-Yarra-Toorak/Suzuran-Sushi-Bar-South-Yarra"><img style="border: medium none; width: 104px; height: 15px;" alt="Suzuran Sushi Bar on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1492610/minilogo.gif" /></a></div></div></div></div>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com11tag:blogger.com,1999:blog-7332049563073700807.post-86313394886997964322010-06-01T11:16:00.002+10:002010-06-02T06:47:30.297+10:00Espousing Esposito<a style="font-style: italic;" href="http://www.espositofood.com/">Esposito </a><br /><span style="font-style: italic;">162 Elgin St</span><br /><span style="font-style: italic;">(Corner of Elgin St and Drummond St) </span><br /><span style="font-style: italic;">Carlton VIC 3053</span><br /><span style="font-style: italic;">Telephone: 03 9347 9838</span><br /><br /><span style="font-style: italic;">Opening Hours: Mon-Fri lunch from 12pm; Mon-Sat dinner from 6pm</span><br /><br />Here is the deal with family.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANOycPco6TJ7nOSI4NDJXucaFzFQ7jfQ6i0AYh01hbFBmHaz3jzknQPEc-niyXAer6_T6i-ezubmD1NSahhhWDPRQ1GNi0UkxwRU_qoqTmk33_PG5RA1AGWEscXJS6D1R8NgYkYHRRBFx/s1600/IMG_6490.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANOycPco6TJ7nOSI4NDJXucaFzFQ7jfQ6i0AYh01hbFBmHaz3jzknQPEc-niyXAer6_T6i-ezubmD1NSahhhWDPRQ1GNi0UkxwRU_qoqTmk33_PG5RA1AGWEscXJS6D1R8NgYkYHRRBFx/s400/IMG_6490.JPG" alt="" id="BLOGGER_PHOTO_ID_5477593218612769570" border="0" /></a><br />The laws of biology, proximity and moral turpitude decree that you must love your family - and I do. The same laws, however, make it impossible to like your family all the time - and I don't. The 'quarrels' are typically inconsquential: silly squabbles over bathroom business, restless relatives and finicky foodies come to mind. The 'consequences' are similarly insignificant: you wait your turn, you go for a walk, you eat what's on the table and you'll like it. At the end of the day, you love them where it counts.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlPvEZb02XqFxYug3DLk8rj2Cf-I_Ywa6mcYfxnS8ynAtbESLhj7PE0mMIeK0JAFdLSntjgjA8Yf_uDiUcUQG79gOYysE491BOADp4Sn7Lwuh6w609_luIZ1MTwgzS3lWnbMCADHfhWzst/s1600/IMG_6132.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 311px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlPvEZb02XqFxYug3DLk8rj2Cf-I_Ywa6mcYfxnS8ynAtbESLhj7PE0mMIeK0JAFdLSntjgjA8Yf_uDiUcUQG79gOYysE491BOADp4Sn7Lwuh6w609_luIZ1MTwgzS3lWnbMCADHfhWzst/s400/IMG_6132.JPG" alt="" id="BLOGGER_PHOTO_ID_5477593238737589250" border="0" /></a><br />My mother likes to say, "If you have nothing nice to say, don't say anything at all." Frankly, I doubt if there is a soul on earth who puts this into practice (except, obviously, and admittedly insensitively, those who literally <span style="font-style: italic;">can't</span> say anything at all. I apologise).<br /><br />Because it's necessary. Some things must be said. Some things should not be left to fester. Some things (most things) are better off fixed.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMVaUU26nshMBeBYthhL06a1sYFOIdokx59ZN-Yu1Ve5670lop3Os8tY8BdAfkCzoxdqhdg5AaRgxZHpNIGWXvbs6N-pNF1pkwEd9F5Bv4QWYyyyNoDbCoBe_EXjT4ppynNsrLCEIg-kCK/s1600/IMG_6136.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMVaUU26nshMBeBYthhL06a1sYFOIdokx59ZN-Yu1Ve5670lop3Os8tY8BdAfkCzoxdqhdg5AaRgxZHpNIGWXvbs6N-pNF1pkwEd9F5Bv4QWYyyyNoDbCoBe_EXjT4ppynNsrLCEIg-kCK/s400/IMG_6136.JPG" alt="" id="BLOGGER_PHOTO_ID_5477594276199998258" border="0" /></a>Menu for your perusal - the one on the website is slightly outdated.<br /></div><br />So here is the deal with Esposito. There are indeed many 'nice things' to be said.<br /><br />1. Like family, it's in close proximity, so much so that in the last month alone, I've visited twice with <span style="font-style: italic;">my </span>family - BFF <a href="http://nevertrustaskinnyfoodie.blogspot.com/2010/02/new-age-valentines-ladies-who-do-dinner.html">YS</a>, and my mother and siblings.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-_OmBD4MnpFf0IxvYp7sBJkU5bS5vaBz3bTL-2Spm1hdHzixIkeNnVvMf0jKdrKL0WmMxlk1FjVjxTZ2QAsLeFL4f3CWz07UCqs57YlyAoBTBseKD9k1nTwalLRKiv6I0Gv0wp7O9Btk/s1600/IMG_6127.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-_OmBD4MnpFf0IxvYp7sBJkU5bS5vaBz3bTL-2Spm1hdHzixIkeNnVvMf0jKdrKL0WmMxlk1FjVjxTZ2QAsLeFL4f3CWz07UCqs57YlyAoBTBseKD9k1nTwalLRKiv6I0Gv0wp7O9Btk/s400/IMG_6127.JPG" alt="" id="BLOGGER_PHOTO_ID_5477593225599063842" border="0" /></a><br />2. No <a href="http://nevertrustaskinnyfoodie.blogspot.com/2009/10/sapore.html">beachside views</a> (the Holy Grail of seafood dining and real estate generally), but it's pretty. And comfy! Plenty of (classy) couch seating - the kind you call shotgun for as children (age of adolescence for most, 21 for my lovely friend YS).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7EhYmf-zCfGZeeWHUBV3T43xSxB9X1S5FvyPGWwGYLzHMJF2WkDogPYA6v1wAXSVWowalXQQYYIUb-zH4CrPGTUjM19s06gJOzvmmcSXPU8NNod684-eaPu3nv2kP7L9Y3-Z7Yb40E7S4/s1600/IMG_6140.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7EhYmf-zCfGZeeWHUBV3T43xSxB9X1S5FvyPGWwGYLzHMJF2WkDogPYA6v1wAXSVWowalXQQYYIUb-zH4CrPGTUjM19s06gJOzvmmcSXPU8NNod684-eaPu3nv2kP7L9Y3-Z7Yb40E7S4/s400/IMG_6140.JPG" alt="" id="BLOGGER_PHOTO_ID_5477594289914767890" border="0" /></a><br />3. The food is fantastic. And just as fantastic - it's consistent.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0OdsjFNIQPbFmCKUNKKSQEYqaPupmif5ZoEOTncuVZsjWG8GT6GvdhESIpoqIcWrwwA4Z2e0fm_zf4WuwU6gcXnHMHs50ukP_vxraJGAhRgI8uZ4amNpug6SXhQc1-L3JuqpyiCzYf9I9/s1600/IMG_6142.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0OdsjFNIQPbFmCKUNKKSQEYqaPupmif5ZoEOTncuVZsjWG8GT6GvdhESIpoqIcWrwwA4Z2e0fm_zf4WuwU6gcXnHMHs50ukP_vxraJGAhRgI8uZ4amNpug6SXhQc1-L3JuqpyiCzYf9I9/s400/IMG_6142.JPG" alt="" id="BLOGGER_PHOTO_ID_5477594297208926706" border="0" /></a>A complimentary amuse-bouche of seaweed.<br /><br /><div style="text-align: left;">Very light and refreshing - I've never been so pleased to have a lump of green, gangly strands on my plate.<br /></div></div><br />Our first appetizer:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGu_aPbULYl8K5fN9jJw6gOpQ1X7WJFI62nd8ODMoSs2hC9eAKi1Y7AAy3V3F4mDW1vLEeCuqz1nE_Ksp3p5VKEy81HFGs0gFY9w7HvZQySC0X99LElT-_6yaRA4BOGUAbtizh4kD0laOE/s1600/IMG_6143.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGu_aPbULYl8K5fN9jJw6gOpQ1X7WJFI62nd8ODMoSs2hC9eAKi1Y7AAy3V3F4mDW1vLEeCuqz1nE_Ksp3p5VKEy81HFGs0gFY9w7HvZQySC0X99LElT-_6yaRA4BOGUAbtizh4kD0laOE/s400/IMG_6143.JPG" alt="" id="BLOGGER_PHOTO_ID_5477595250913220338" border="0" /></a>Seared Sashimi Tuna with a salad of smoked tomato, fennel and black olive mayonnaise ($21) [<span style="font-style: italic;">Half-portion</span>]<br /></div><br />I could have licked the plate clean. I didn't - and I'll get to this later (basic dining etiquette was not the reason), but this is a dish that is everything it should be. Not groundbreaking in concept, but the tuna was seared enough that the textural contrast of the cooked flesh to the fresh was easily and happily discernible, the smoked tomato was warm and very moreish, and the fennel and mayonnaise subtly enhanced them both.<br /><br />Our second appetizer:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hbTNqNc-17ETEUGlCjhJ6kOMFJ5LAsT7VDRbjfNrF74tdFVvmNWUL76QVyTtZRLbtixiPPxk9J7EUeWqOn0l9APdauMU-fhC1xY2l9zLKsxWwyLYbTH3OUgwNyG1z7VpqN_usUkSBjAq/s1600/IMG_6148.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hbTNqNc-17ETEUGlCjhJ6kOMFJ5LAsT7VDRbjfNrF74tdFVvmNWUL76QVyTtZRLbtixiPPxk9J7EUeWqOn0l9APdauMU-fhC1xY2l9zLKsxWwyLYbTH3OUgwNyG1z7VpqN_usUkSBjAq/s400/IMG_6148.JPG" alt="" id="BLOGGER_PHOTO_ID_5477595259499077346" border="0" /></a>Seared wild Canadian scallops with caramelised onion tortellone, celeriac puree and black truffle vinegarette ($21) [<span style="font-style: italic;">Half-portion</span>]<br /></div><br />It was beautiful, really. As is obvious from the photograph, the scallops were burnished perfectly, teasingly resistant within, and although I always think tortellone is too thick and clumsy (having grown up on womanly won tons), the filling was lovely with no overpowering onion overtones.<br /><br />Our main:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytCt3Jv5i7yopZUwZtVEDBaKS97A7vdmtp9mZrEKD6YNmPMgaseY2TcN2HXpqvidsjuvx2gRlsbdKtwTzkMVhmV-wvGXHYAkNyeb016_nu1o5fs4pHEyT3yO9lzw3aGT7JbSH4Fapa0KS/s1600/IMG_6152.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 259px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytCt3Jv5i7yopZUwZtVEDBaKS97A7vdmtp9mZrEKD6YNmPMgaseY2TcN2HXpqvidsjuvx2gRlsbdKtwTzkMVhmV-wvGXHYAkNyeb016_nu1o5fs4pHEyT3yO9lzw3aGT7JbSH4Fapa0KS/s400/IMG_6152.JPG" alt="" id="BLOGGER_PHOTO_ID_5477595261729416306" border="0" /></a>John Dory Fillets with calamari ragout with artichokes, watercress and lemon ($39) [<span style="font-style: italic;">Half-portion</span>]<br /></div><br />That I can't seem to stay away from ordering this should speak for itself. The John Dory, on its own, is cooked just right. But the star(fish) for me is that calamari ragout; the calamari is chopped so finely you don't expect to taste it at all, but every (tiny) spoonful is a burst of squidgy squidiness. I've never had anything quite like it. I restrained myself from licking the plate directly, but couldn't help sliding my finger across and well, you know the rest.<br /><br />Not photographed unfortunately, but also sampled - the Black Angus Fillet Steak (requested rare, and medium rare by my brother and mother respectively on the same visit - both were impressively executed), and a gorgeously generous Spaghettini Marinara, which took three people to polish off (two of us had our own mains).<br /><br />Our desserts:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxVFafFN028AFV4T0tY30TC9-qhBZgUnq4Wxwgp-W0C1qJMNyJHFBK-Z_jAtEMH_AF7ZDisspheyLB7Y6U3JPW4Zhl5zJ7Apah5nS0DkcxC97AnL3NOZVYLWWbzmzLoOXsMcHh4JHrNJG/s1600/IMG_6154.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxVFafFN028AFV4T0tY30TC9-qhBZgUnq4Wxwgp-W0C1qJMNyJHFBK-Z_jAtEMH_AF7ZDisspheyLB7Y6U3JPW4Zhl5zJ7Apah5nS0DkcxC97AnL3NOZVYLWWbzmzLoOXsMcHh4JHrNJG/s400/IMG_6154.JPG" alt="" id="BLOGGER_PHOTO_ID_5477601973211612994" border="0" /></a>Hot Date Tart<span style="font-style: italic;"> </span>with spiced frangipane and vanilla bean ice cream ($18)<br /></div><div style="text-align: center;"><br /></div>YS insisted on ordering this; personally, I detest sticky date pudding. Let me just say - this is <span style="font-style: italic;">nothing</span> like sticky date pudding. Not even the filling of the tart is reminiscent of sticky date. It's soft, slightly cake-y, and the witty 'hot date' is smooth without the cloying sweetness that I associate with fruit pies generally. I liked it so much that YS let me finish it. Best friend ever.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgFdcAfGh4kymmss5Ys5mSpRd7Ok62ibYtogrvXPL-PxoiqqwOdrlyhmEKcwpPUasZi0zTzIxcRW4nUw5WaRK4jcc3mhimJPBXLTwnt9RrvZyzEy1zL3XJDopGtNSCXLkBMBojnJBkDZqk/s1600/IMG_6156.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgFdcAfGh4kymmss5Ys5mSpRd7Ok62ibYtogrvXPL-PxoiqqwOdrlyhmEKcwpPUasZi0zTzIxcRW4nUw5WaRK4jcc3mhimJPBXLTwnt9RrvZyzEy1zL3XJDopGtNSCXLkBMBojnJBkDZqk/s400/IMG_6156.JPG" alt="" id="BLOGGER_PHOTO_ID_5477595275207216306" border="0" /></a><br />And here is where my failure as a foodie becomes apparent - without a picture of the dessert menu, I can't tell you what this is at all, except that it was a much better version of the chocolate sandwich I had at <a href="http://nevertrustaskinnyfoodie.blogspot.com/2010/04/cutler-co.html">Cutler & Co</a>, and luxuriantly decadent. That little lump, to my disappointment, was not ice cream, though not unpleasant.<br /><br />Now here are the things that some (my mother perhaps) would prefer I not say.<br /><br />1. Time, oh time. This is a place to linger indeed. Menus were slow to arrive, as was the waitress who took our order. And while water is topped up frequently, it's because you'll need it. The food takes a long, lo-o-ng time to arrive.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihgJsGq7aoJBbTKJblgvuiLlcQGi-snmOMliqvTGuddvoFbyMMLWhakBJX7RIFkh_OzGoxg3Je0Y15TotMRj2LTzGOEDBLzYEwqUiRpMmiZYoKZK9aWBlYBb9nUg-GMGibMibiLN7locKp/s1600/IMG_6129.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihgJsGq7aoJBbTKJblgvuiLlcQGi-snmOMliqvTGuddvoFbyMMLWhakBJX7RIFkh_OzGoxg3Je0Y15TotMRj2LTzGOEDBLzYEwqUiRpMmiZYoKZK9aWBlYBb9nUg-GMGibMibiLN7locKp/s400/IMG_6129.JPG" alt="" id="BLOGGER_PHOTO_ID_5477593229586258466" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUEyGaQUbQCuIWhLXIhEBo_k_ENsLR84_CP2OwOy5keG5v0QHUrMgDqB-_XDclf4CX3VX1Z3ycrhEoZNburpShSQlMg0WJ6AOlrPg6tAklWNhwOQSxUzNPTAuxbmvWVbZe98ue_yWBRPk/s1600/IMG_6131.JPG"><br /></a>2. The waitresses are always lovely, but service can be scatty. On our first visit, YS and I shared everything and they generously offered to split our dishes, hence the petite portions in the photographs above. On a subsequent visit with my sister, this service was neither proffered nor executed - easily forgivable however, as they were acknowledgedly busier the second time around.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUEyGaQUbQCuIWhLXIhEBo_k_ENsLR84_CP2OwOy5keG5v0QHUrMgDqB-_XDclf4CX3VX1Z3ycrhEoZNburpShSQlMg0WJ6AOlrPg6tAklWNhwOQSxUzNPTAuxbmvWVbZe98ue_yWBRPk/s1600/IMG_6131.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUEyGaQUbQCuIWhLXIhEBo_k_ENsLR84_CP2OwOy5keG5v0QHUrMgDqB-_XDclf4CX3VX1Z3ycrhEoZNburpShSQlMg0WJ6AOlrPg6tAklWNhwOQSxUzNPTAuxbmvWVbZe98ue_yWBRPk/s400/IMG_6131.JPG" alt="" id="BLOGGER_PHOTO_ID_5477593234023598770" border="0" /></a><br />2. The distinction of lovely 'waitresses' above was no accident. Much like a very specifically annoying trait in a family member, a substantial portion of my vexations with Esposito have stemmed from one particular individual.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3NJo4Xkq0zTc4fXX8HjQiG2-lt_LMOp91YACK9i8Qju2qIXZOANzLCA3ZF0EXHVK-m7saAEz7qLGm4JuZICTrhL1_1cOiNPDPluaSaARrEcelBiwF15Z-9hZFWXAb5NnTLEAs6qqZZj2/s1600/IMG_6134.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3NJo4Xkq0zTc4fXX8HjQiG2-lt_LMOp91YACK9i8Qju2qIXZOANzLCA3ZF0EXHVK-m7saAEz7qLGm4JuZICTrhL1_1cOiNPDPluaSaARrEcelBiwF15Z-9hZFWXAb5NnTLEAs6qqZZj2/s400/IMG_6134.JPG" alt="" id="BLOGGER_PHOTO_ID_5477594268143636802" border="0" /></a><br />When a customer encounters cling wrap in her seared tuna - which she inadvertently chews and nearly swallows, the expected response is an apology. What is <span style="font-style: italic;">not</span> expected:<br /><br />Absence of apology aside -<br />"But you almost ate it <span style="font-style: italic;">clean</span>!"<br />"What would you like <span style="font-style: italic;">me</span> to do about it?"<br />"<span>Are you <span style="font-style: italic;">saying</span></span> you want me to take it off the bill?"<br /><br />My response? A very measured "I'd like you to do what <span style="font-style: italic;">you'd</span> like to do." The item was taken off the bill. But we really didn't need the 'tude. Which, unfortunately, was apparent again on a subsequent visit with my mother.<br /><br />"What drinks are we having tonight?" "None thanks, we're driving."<br />"Are you <span style="font-style: italic;">sure</span>? Nothing to drink at all?"<br />And though we were sure, "Here is the drinks list! What would you like?"<br />Finally - an incredulous (and unnecessarily loud) "Really! No drinks at all!"<br />Glasses were cleared with evident sulkiness.<br /><br />So yes, I like Esposito - where it counts. I'm sure. Really.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjuF0Vb9_GTIQLWBfJ8k7SjwOuFOunAI7mkCOUYyxiiJZ163rvyCUauZNxgCxXBeQiuXBD-kP6uc_0NRIIVQl5kyKgiEwEPIjyVSw5SwEAubmLtPkE2crpVqRGOIUfJ2os2dCflkt-vRm5/s1600/IMG_6137.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjuF0Vb9_GTIQLWBfJ8k7SjwOuFOunAI7mkCOUYyxiiJZ163rvyCUauZNxgCxXBeQiuXBD-kP6uc_0NRIIVQl5kyKgiEwEPIjyVSw5SwEAubmLtPkE2crpVqRGOIUfJ2os2dCflkt-vRm5/s400/IMG_6137.JPG" alt="" id="BLOGGER_PHOTO_ID_5477594281498850290" border="0" /></a><br />But as yet, it's not quite family.<br /><br /><a href="http://www.urbanspoon.com/r/71/760649/restaurant/Melbourne/Esposito-at-Toofeys-Carlton"><img alt="Esposito at Toofey's on Urbanspoon" src="http://www.urbanspoon.com/b/logo/760649/minilogo.gif" style="border: medium none; width: 104px; height: 15px;" /></a>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com9tag:blogger.com,1999:blog-7332049563073700807.post-29893286149137420172010-05-05T07:09:00.005+10:002010-05-05T10:58:41.922+10:00May Baby, Maybe maze<a href="http://www.gordonramsay.com/mazemelbourne/"><span style="font-style: italic;">maze Melbourne</span></a><br /><span style="font-style: italic;">Level 1, Crown Metropol</span><br /><span style="font-style: italic;">Corner of Whiteman and Clarendon Streets,</span><br /><span style="font-style: italic;">Southbank, Victoria 3006 </span><br /><span style="font-style: italic;">Telephone: 03 9292 8300<br /><br />Opening Hours: Mon-Sun 6:30am-10:30am; 12pm-2:30pm; 6pm-11pm</span><br /><br />It’s finally my birthday (feels like I’ve been waiting a year), and finally<span style="font-style: italic;">, finally</span> time for me to visit maze. And <a href="http://nevertrustaskinnyfoodie.blogspot.com/2010/04/journey-to-palace-by-luke-mangan.html">that</a> <a href="http://nevertrustaskinnyfoodie.blogspot.com/2010/03/lunching-les-boucheries-parisiennes.html">it’s</a> <a href="http://nevertrustaskinnyfoodie.blogspot.com/2009/12/cookbook-challenge-week-6-i-made.html">Gordon</a> <a href="http://nevertrustaskinnyfoodie.blogspot.com/2010/02/new-age-valentines-ladies-who-do-dinner.html">Ramsay</a>’s clearly has nothing to do with my delight.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwtvnwbS2GdVlBbm5PfpW2Ohc16AFDUeR9vatc5ytsrw0QeB_2LLDcWoNjEqq1fwj7ax7w3xaFsT-2Txz7Tp4Iblhv1Ml81gmcb8OOtqfITY4Z6NjkRV4dfDAtC5Uiog7IyzselIsKHFAZ/s1600/IMG_6176.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwtvnwbS2GdVlBbm5PfpW2Ohc16AFDUeR9vatc5ytsrw0QeB_2LLDcWoNjEqq1fwj7ax7w3xaFsT-2Txz7Tp4Iblhv1Ml81gmcb8OOtqfITY4Z6NjkRV4dfDAtC5Uiog7IyzselIsKHFAZ/s400/IMG_6176.JPG" alt="" id="BLOGGER_PHOTO_ID_5467517428208075938" border="0" /></a><br />As a child, one of the most memorable birthday gifts I ever received was a Choose-Your-Own-Ending book. You know the type – read a page, reach the bottom, pick a path. Your choice leads on to more choices, then ever more until you reach an ‘ending’. In a powerful perversion of reality, you can then return to your original decision, take the alternate route and so on until you have exhausted all possible endings, and all possible pages.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGNOf-hGMVfMZqAytI9MyzFFLJ5mxlMlOubXE8D-jBceH4LRTK1L0b46EFoLSPkP4_LWgKNoCJQMsQD_FmrXt5_AoWJllQGvTNRz7Aw9Jn4ANNSbxEbsFsp5jjesir_c1QZqpOpS6TEQ4Q/s1600/IMG_6184.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGNOf-hGMVfMZqAytI9MyzFFLJ5mxlMlOubXE8D-jBceH4LRTK1L0b46EFoLSPkP4_LWgKNoCJQMsQD_FmrXt5_AoWJllQGvTNRz7Aw9Jn4ANNSbxEbsFsp5jjesir_c1QZqpOpS6TEQ4Q/s400/IMG_6184.JPG" alt="" id="BLOGGER_PHOTO_ID_5467517453502286402" border="0" /></a><br />How I hated that book. I like my stories wrapped up in a bow; straight and narrow, planned and pretty. Any twists are the author’s; I’m a voracious voyeur.<br /><br />Until now.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAei4F1rg3wh5v-loRye1UUJjlMVvhHwnkrpAadq9wPOhN-SFMsTm0hWn5k7lRLU5keUfFn1vXtvuuw0Wqo3rj6UruWx0RvLbuLhDqvaw3kNWRM5PjtMCZHrrHx63pNBoonYdPVcvz9i0n/s1600/IMG_6181.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAei4F1rg3wh5v-loRye1UUJjlMVvhHwnkrpAadq9wPOhN-SFMsTm0hWn5k7lRLU5keUfFn1vXtvuuw0Wqo3rj6UruWx0RvLbuLhDqvaw3kNWRM5PjtMCZHrrHx63pNBoonYdPVcvz9i0n/s400/IMG_6181.JPG" alt="" id="BLOGGER_PHOTO_ID_5467517436309124562" border="0" /></a><br />Maybe I’m a-maze-d (yes I said it). But don’t let the menu fool you, nor it's apparently low prices. Starters, mains; po-tay-to, po-tah-to - all the dishes are tiny. It’s Design-Your-Own-Degustation, and you’re in the driver’s seat.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMjTgMzi17W8gcrnib5QJ68YrzeuFQR27SycxIiJ4lXlXdPXCKePK84MTgvG9zKulVNoo40VtMWCYRZ6Wn5r8gRaTLUCeRXZpz5wCTAJQ-oPei_-lBZPjFjSm_QDvXMzJjFqL0U3CQ0yp/s1600/IMG_6193.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMjTgMzi17W8gcrnib5QJ68YrzeuFQR27SycxIiJ4lXlXdPXCKePK84MTgvG9zKulVNoo40VtMWCYRZ6Wn5r8gRaTLUCeRXZpz5wCTAJQ-oPei_-lBZPjFjSm_QDvXMzJjFqL0U3CQ0yp/s400/IMG_6193.JPG" alt="" id="BLOGGER_PHOTO_ID_5467518589396198754" border="0" /></a>Eat the bread. Slather it with the seaweed butter. Repeat. This is not optional.<br /><br /><div style="text-align: left;">Between the two of us, we ordered three starters, three mains, and a dessert. Clearly, I'm a growing child. And while I’d never say size doesn’t matter, this is definitely a case of good things in small packages.<br /></div></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuSx8N4SlMb4mMaccZkIfWcUlltOIIKeGWsykRlzJPNBq9mZaU5-zpcl4ySmnaE4qmNh-g21a_MFTun5Yw-ITSIsqenW7IdBuVVgVbuW0cAs-4Yonk7xKWVpsehOlUCP_SkcrKNkRfzb0r/s1600/IMG_6192.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuSx8N4SlMb4mMaccZkIfWcUlltOIIKeGWsykRlzJPNBq9mZaU5-zpcl4ySmnaE4qmNh-g21a_MFTun5Yw-ITSIsqenW7IdBuVVgVbuW0cAs-4Yonk7xKWVpsehOlUCP_SkcrKNkRfzb0r/s400/IMG_6192.JPG" alt="" id="BLOGGER_PHOTO_ID_5467517471200591986" border="0" /></a>Seared yellow fin tuna, white radish, yuzu, enoki mushrooms, black garlic ($16)<br /></div><br />Stereotypically, my first and favourite love of the night. Combination of the sides was somehow reminiscent of mooncake (not unpleasantly so) and the tuna was fresh and lusciously fatty.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMjTgMzi17W8gcrnib5QJ68YrzeuFQR27SycxIiJ4lXlXdPXCKePK84MTgvG9zKulVNoo40VtMWCYRZ6Wn5r8gRaTLUCeRXZpz5wCTAJQ-oPei_-lBZPjFjSm_QDvXMzJjFqL0U3CQ0yp/s1600/IMG_6193.JPG"><br /></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWeNRIlWwB0s3uC4YElRAD7-kJ1rF58ybJWg95BQi7Ypb1ctJ_oNt2NbD5lRuNeQtyXCDXxlKP2nSpMCMXwkfW-H0YiqvSzdcm354KDS0jbEGQAZkeDR80lfkgEfvDXujFel-NpnAxy-0/s1600/IMG_6198.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWeNRIlWwB0s3uC4YElRAD7-kJ1rF58ybJWg95BQi7Ypb1ctJ_oNt2NbD5lRuNeQtyXCDXxlKP2nSpMCMXwkfW-H0YiqvSzdcm354KDS0jbEGQAZkeDR80lfkgEfvDXujFel-NpnAxy-0/s400/IMG_6198.JPG" alt="" id="BLOGGER_PHOTO_ID_5467518595524977490" border="0" /></a>Pan seared scallops, caramelised kelp, samphire, mussels, Champagne ($18)<br /></div><br />It's impossible to watch a Gordon Ramsay show and not <a href="http://popwatch.ew.com/2009/02/06/hells-kitchen-g-3/">wonder about his scallops</a>. To say the man has an aggressive fixation with them is an understatement. Happily, he's right on the money. And the kelp is as refreshing an idea as it is in taste.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggpDM0MSTMpArjATGGp5rlFY4LNUzEmQnjkDwQ6ZLOgdBPraXhjQkx2A9boRqy-xyrhelaliX7Df6KMevvF6sH0MmGdsSOWh1eOfbp7XHHQ8uC64ChyphenhyphenUYWBqZ9J8T96v_WZ9yENMzrSyNn/s1600/IMG_6207.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 307px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggpDM0MSTMpArjATGGp5rlFY4LNUzEmQnjkDwQ6ZLOgdBPraXhjQkx2A9boRqy-xyrhelaliX7Df6KMevvF6sH0MmGdsSOWh1eOfbp7XHHQ8uC64ChyphenhyphenUYWBqZ9J8T96v_WZ9yENMzrSyNn/s400/IMG_6207.JPG" alt="" id="BLOGGER_PHOTO_ID_5467518610421797826" border="0" /></a>Applewood smoked kingfish, fennel purée, pickled celery, globe artichoke, finger limes ($17)<br /></div><br />Generally, smoking doesn't excite me. Obviously, I haven't been hooked on the right stuff - it's difficult to be the final starter but this one bravely held its own. Very distinctive, almost meat-like texture. Everyone knows seafood and citrus marry well but this union was finger-licking sexy.<br /><br />I thought our first 'main' was very<span style="font-style: italic;"> </span>pretty. As a heroine, she was unfortunately a bit of a ditz.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqUlP3ofWvImV8QUaAHNYPKffvzEiwwPRBi9NwvUkLmOMKsP_ZXtbb8vPoQDbVHFTjXEB-xOQ-gq5jerNKuG3DvwBD_dPiF6yC3xdMP3wosHP2WqFHNhsBJhuzRHgbZTIIztspjRYTkAHf/s1600/IMG_6200.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqUlP3ofWvImV8QUaAHNYPKffvzEiwwPRBi9NwvUkLmOMKsP_ZXtbb8vPoQDbVHFTjXEB-xOQ-gq5jerNKuG3DvwBD_dPiF6yC3xdMP3wosHP2WqFHNhsBJhuzRHgbZTIIztspjRYTkAHf/s400/IMG_6200.JPG" alt="" id="BLOGGER_PHOTO_ID_5467518603010289218" border="0" /></a>Coral trout, chicken skin, trompette royal, fennel, lemon thyme consommé ($23)<br /></div><br />This is a dish I think even I could recreate, in its basic elements. The coral trout was poached perfectly, wore a coat of crisp chicken skin and luxuriated in a bath of broth. Well-executed, but perhaps not very exciting.<br /><br />Our second main - apologies for the bad photograph:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJT0B1yGFalkYAmQkPYgCzCAbgrejQSuN8_T4mjWEagjuJsL8BdU4G_OfiHdhn7TywiRHZGOYkOizXzZrI1mCJvwj-0WndpBsh4sQAmTZN7WXDHbx6gqCyqn4PdkvINi18j8e8WhMYa1K8/s1600/IMG_6201.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJT0B1yGFalkYAmQkPYgCzCAbgrejQSuN8_T4mjWEagjuJsL8BdU4G_OfiHdhn7TywiRHZGOYkOizXzZrI1mCJvwj-0WndpBsh4sQAmTZN7WXDHbx6gqCyqn4PdkvINi18j8e8WhMYa1K8/s400/IMG_6201.JPG" alt="" id="BLOGGER_PHOTO_ID_5467518608930472770" border="0" /></a>Ox “tongue and cheek”, caper and raisin, carrots, horseradish pomme purée ($23)<br /></div><br />Unctuous, gelatinous and quite fabulous. Like a stew or braise in a mouthful, and absolutely the <a href="http://en.wikipedia.org/wiki/Aragorn">Aragorn</a> of our plot; dirty-looking, but a hero with a heart. The cheek falls apart as you caress it with your fork, and the grilled tongue below provides an excellent textural distraction; it's crumbly, crispy, and works much like a little round of pastry. Yet it's tongue. Awesome.<br /><br />And once I'd had a sampler of meat, I couldn't stay away from this particular pick:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizuBtZfswdqm44T84M_elooVvFH39C4XxZOAoFWzQz01sQzvMjkQeMEUXnTCbQA1W7LjccOhcusWje33pGqNy8JXNrU1Yfq5rt3czWpwArzD48e9IpdUj6N2Z59Rp3rCf7pU0k7M5RsnMd/s1600/IMG_6210.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizuBtZfswdqm44T84M_elooVvFH39C4XxZOAoFWzQz01sQzvMjkQeMEUXnTCbQA1W7LjccOhcusWje33pGqNy8JXNrU1Yfq5rt3czWpwArzD48e9IpdUj6N2Z59Rp3rCf7pU0k7M5RsnMd/s400/IMG_6210.JPG" alt="" id="BLOGGER_PHOTO_ID_5467519981485815570" border="0" /></a>Lamb cannon and shoulder, cauliflower purée, anchovy, stinging nettles ($24)<br /></div><br />The lamb shoulder was divine, but the cannon quite sinfully fatty. I love lamb, I won't lie, and pulled out the birthday card to appropriate the shoulder in its entirety. Table manners be damned, it was mighty fine. And on a different day, or perhaps when I'm not quite as sated, I wouldn't mind the cannon to curl up to either, corpulent as she is.<br /><br />And no dinner yarn is complete, of course, until tied off with a dessert.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaW0tmifUasXnz7V-ipi9m_QSD-kqcIY-msQVI3klaTSm4OX9oLIVELI7rJOS25FeyFV2U9Da-kHWrNRXPDZ9kBBjJUZrni7GbljbHbkCHxSA-UnLr7dSUA-UidDLv2W2GJyLBv7l0kBMc/s1600/IMG_6213.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaW0tmifUasXnz7V-ipi9m_QSD-kqcIY-msQVI3klaTSm4OX9oLIVELI7rJOS25FeyFV2U9Da-kHWrNRXPDZ9kBBjJUZrni7GbljbHbkCHxSA-UnLr7dSUA-UidDLv2W2GJyLBv7l0kBMc/s400/IMG_6213.JPG" alt="" id="BLOGGER_PHOTO_ID_5467519999387335394" border="0" /></a>Hot chocolate and violet fondant, salted almond ice cream ($16)<br /></div><br />While I pride myself on being an adventurer in all things savoury, I'm a <a href="http://nevertrustaskinnyfoodie.blogspot.com/2010/04/journey-to-palace-by-luke-mangan.html">predictable</a> old lady with my desserts. I make my fondants to Gordon Ramsay's recipe, so this was a perfect specimen. In all honesty though, I felt the violet added 'something' only to the extent that one can now say "I've had violet. Have you?". Also, salted ice cream is a very acquired taste. Salty, so salty. And sadly, I never did get the hang of it.<br /><br />Complimentary tidbits:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5EMo3q2SczfGwYUokrrcK8JjtBvOEzxIZuXMoiYuLyDFmwhqXXpXGQMVQCCZEc3qOu4V0eYxXDnfsSXfIz4KOALcDsEmKz89g56NJdJo9jQOGdWwJ8eVfESBuD0gipg_HWgLDYxRK2VDX/s1600/IMG_6214.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5EMo3q2SczfGwYUokrrcK8JjtBvOEzxIZuXMoiYuLyDFmwhqXXpXGQMVQCCZEc3qOu4V0eYxXDnfsSXfIz4KOALcDsEmKz89g56NJdJo9jQOGdWwJ8eVfESBuD0gipg_HWgLDYxRK2VDX/s400/IMG_6214.JPG" alt="" id="BLOGGER_PHOTO_ID_5467520005316853394" border="0" /></a><br /></div>Tiny little takeaway bag presumably for the kiddies at home. My inner child goes everywhere with me, and she immediately devoured the pineapple jellies, chocolate with candy sprinkles and coconut marshmallows. I would've stopped her, but it was her birthday too.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfIwdJJDmrUAzHghnCzj1cCs30tC31OMu78tTMepGI87KR3FjkVVcAt46XDDD12L71MkqyhzVxUi_xv2Qgwju5bSujuxR37QninEiBLYYvI2-rHTMX-Q_iuh2_9zTxX6pR5JBzmFBaTjdS/s1600/IMG_6215.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfIwdJJDmrUAzHghnCzj1cCs30tC31OMu78tTMepGI87KR3FjkVVcAt46XDDD12L71MkqyhzVxUi_xv2Qgwju5bSujuxR37QninEiBLYYvI2-rHTMX-Q_iuh2_9zTxX6pR5JBzmFBaTjdS/s400/IMG_6215.JPG" alt="" id="BLOGGER_PHOTO_ID_5467520016147076642" border="0" /></a>Tiny spheres of strawberry ice cream in a crisp white chocolate coating.<br />Beautiful outside, more so in my inside.<br /></div><br />And as with the most epic of tales, there's a tiny epilogue to this one. Not quite ready to call it a night, we retired to the lounge.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3M9LtJ2nRyUZ0eVLSgVcG8u6XoaR6wnNOJBUME7BGgt0r9C2zCFGwNDIEgeHvJ1q-T0qm0Xu1fRJWsMHNa6MSMXhtSxGHnxl4XMUtmPXxyy4rFqbJKjaIA8RkxJ9O1b_zRYqrCo2wkRvq/s1600/IMG_6225.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3M9LtJ2nRyUZ0eVLSgVcG8u6XoaR6wnNOJBUME7BGgt0r9C2zCFGwNDIEgeHvJ1q-T0qm0Xu1fRJWsMHNa6MSMXhtSxGHnxl4XMUtmPXxyy4rFqbJKjaIA8RkxJ9O1b_zRYqrCo2wkRvq/s400/IMG_6225.JPG" alt="" id="BLOGGER_PHOTO_ID_5467521106804111090" border="0" /></a><br />With a second dessert off the maze Grill menu. Yes. This feels right.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirjXqGTnTo7-KSaxib8cgjnMmCcyeoecYi7174ip5GBfCg4zzOGnP5NdnvAlhTZOfGmxNOYBD-Sf2jVnucPpI3n9DmjM0ItvaEqGw3MEPTmIgpqnsAdle2RSe3KxksDlux4zRk6OpNJt8S/s1600/IMG_6220.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 247px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirjXqGTnTo7-KSaxib8cgjnMmCcyeoecYi7174ip5GBfCg4zzOGnP5NdnvAlhTZOfGmxNOYBD-Sf2jVnucPpI3n9DmjM0ItvaEqGw3MEPTmIgpqnsAdle2RSe3KxksDlux4zRk6OpNJt8S/s400/IMG_6220.JPG" alt="" id="BLOGGER_PHOTO_ID_5467520025733438002" border="0" /></a>Chocolate and pecan brownie, salted caramel ice cream ($12)<br /></div><br />This is the pudgy younger sibling to our elegant first dessert. The brownie was fantastically fudgy, and I quite liked the salted caramel ice cream; it was much less salty than the salted almond, and by this time I'd become more accustomed to the onslaught of sodium.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCh3KmGCUJ06jQ3f2hpU6mA3XCpZbQbjVTsmIRd2mI0jw48Dlvnsdfx9jglMqtlpf8YoqIymWPzrfOghB7XaxFeaJBcaz8k8rPHM_wMT_cUjWr33_L5HEFT-JA2GiAalEqCaB91r7B2mQg/s1600/IMG_6221.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCh3KmGCUJ06jQ3f2hpU6mA3XCpZbQbjVTsmIRd2mI0jw48Dlvnsdfx9jglMqtlpf8YoqIymWPzrfOghB7XaxFeaJBcaz8k8rPHM_wMT_cUjWr33_L5HEFT-JA2GiAalEqCaB91r7B2mQg/s400/IMG_6221.JPG" alt="" id="BLOGGER_PHOTO_ID_5467521124707348034" border="0" /></a><br />Perfect ending? Storybook. But the best part is: I can flip the pages, go back to the beginning and go another way. Same book; brand new adventure. I’m in love.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg276pI3LJvYb8LKpBN0JX8pGScoTqWg8-bXW0iy3faWXlidqMHHp8eJ5RPEOpmvWKgaK72rLb7G652BsKOxeg_0PM-0RKfBuYOyN2U7IcqwDmIh5heANIqos8RYGxFjtyVRWjrQwhBlI2_/s1600/IMG_6185.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg276pI3LJvYb8LKpBN0JX8pGScoTqWg8-bXW0iy3faWXlidqMHHp8eJ5RPEOpmvWKgaK72rLb7G652BsKOxeg_0PM-0RKfBuYOyN2U7IcqwDmIh5heANIqos8RYGxFjtyVRWjrQwhBlI2_/s400/IMG_6185.JPG" alt="" id="BLOGGER_PHOTO_ID_5467517461575975506" border="0" /></a><br /><a href="http://www.urbanspoon.com/r/71/1517167/restaurant/Southbank/Maze-Melbourne"><img alt="Maze on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1517167/minilogo.gif" style="border: medium none; width: 104px; height: 15px;" /></a>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com19tag:blogger.com,1999:blog-7332049563073700807.post-72714374771913286202010-04-29T14:01:00.003+10:002010-04-29T14:06:21.130+10:00Luck be a Pink Lady<span style="font-style: italic;">Or two.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyM4QrtcyUZma3Fhf_yodB-DiqJZAo6K25wfuVQYoFEtU75C9mCiLUkDOIdVJVDCg8X3bM3wWaOtAJ0_G-AbLGUpxyfwOb6NV5_2Y90RhN9GIOfiY13lGbVMjNwKb_RVlDBfUeYs2XYDa/s1600/IMG_6009.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyM4QrtcyUZma3Fhf_yodB-DiqJZAo6K25wfuVQYoFEtU75C9mCiLUkDOIdVJVDCg8X3bM3wWaOtAJ0_G-AbLGUpxyfwOb6NV5_2Y90RhN9GIOfiY13lGbVMjNwKb_RVlDBfUeYs2XYDa/s400/IMG_6009.JPG" alt="" id="BLOGGER_PHOTO_ID_5465404035779851730" border="0" /></a><br /><span>Not quite the fruits of <span style="font-style: italic;">my</span> labour; my mum planted this apple tree mid-visit to Melbourne way back then, and just as I have been informing her for years, her offspring are perfectly capable of flourishing free from worry and wear. (Although I acknowledge a little organic love never goes astray.)<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHj3ApKjzcGNw1d82OjoJlf-upN9T7ud1fLmeESY_LSUed7r9DANj6wIcwb13lPlTB_NRPgpHhREOYCgOHb3pd9lESTEpv_OvQ2Q-rwmVb5ME6mpsLB82aXq2dpG_Dt_np4wrVfxeP3ux1/s1600/IMG_6010.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHj3ApKjzcGNw1d82OjoJlf-upN9T7ud1fLmeESY_LSUed7r9DANj6wIcwb13lPlTB_NRPgpHhREOYCgOHb3pd9lESTEpv_OvQ2Q-rwmVb5ME6mpsLB82aXq2dpG_Dt_np4wrVfxeP3ux1/s400/IMG_6010.JPG" alt="" id="BLOGGER_PHOTO_ID_5465404042277110770" border="0" /></a><br /><span>Was so chuffed to see these that I traipsed barefoot into the mud to get a good shot. If only mum was here - though I know she wouldn't have appreciated as much that I had to saunter back through the kitchen after en route to the tap.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijYW8rce2wkwxSTbs521yzHZipT0cInZuvKH6zUm6x1QlbFoofwxUYCgT41kCaM9My1JcRvi3s7IWL8o-bVSe6rlx1M4WKR5Ry8WXC-miJdwky-saQD8AvOqU-yiZMMh7bk4NuqMi9BtVO/s1600/IMG_6014.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijYW8rce2wkwxSTbs521yzHZipT0cInZuvKH6zUm6x1QlbFoofwxUYCgT41kCaM9My1JcRvi3s7IWL8o-bVSe6rlx1M4WKR5Ry8WXC-miJdwky-saQD8AvOqU-yiZMMh7bk4NuqMi9BtVO/s400/IMG_6014.JPG" alt="" id="BLOGGER_PHOTO_ID_5465404052529634130" border="0" /></a><span><br />Ah mum, sure I don't deserve these, nor thee.<br /><br /></span>Veehttp://www.blogger.com/profile/02514864095216388371noreply@blogger.com3