The New - Taxi Kitchen

What: Taxi Kitchen
Where: Level 1 Transport Hotel, Federation Square, Cnr. Swanston & Flinders Streets

Another year, another Melbourne Food & Wine Festival. As always, my favorite thing to do is enjoy the restaurant express lunches (2 courses, Glass of Wine for only $40).

It just so happened that my booking at Taxi Kitchen (formerly Taxi Dining Room) was on their second day after re-opening from renovations. And I have to say - they did a great job. Here is what we ate:

Mains:

Seared salmon, with warm sea lettuce & zucchini salad

Chargrilled spatchcock with wombok, and nashi pear salad

Dessert:

Lemon meringue pie – frozen like Nan’s

Mini doughnuts with caramelised milk jam

My Review = Delicious

Lush

A Cold Summer Dinner

In case you have been living under a rock, Melbourne has been experiencing a record breaking heat wave. This can create many challenges to a party-thrower: "is it too hot for an outside picnic or BBQ?", "can I really serve just salad for dinner?", "its too hot to use the oven, what are my options for a dinner party?"

But alas - do not fear - Lush is hear with a solution - see my recipes below for the perfect stay at home (in the AirCon) dinner party.

MAIN - Cold Chicken in Curried Cream (serves 6-10)

 A family favorite of ours - tasty, spicy and served cold.
 PLEASE NOTE - this dish must be prepared the day prior.

The Chicken

• 1.5kg skinless chicken breasts (cut into medium sized tenderloins)
• Poached gently at a simmer on the stove-top in a thin stock consisting of:
• Chicken Stock Powder 
• Salt/Pepper 
• Garlic Powder 
• Curry Powder 
• Mild Smoked Paprika 
• Turmeric 
• Cumin Powder 
• Lemon Oil (or zest will substitute)
• Poach until just done and tender. (do not overcook or will be tough).
• Let cool, then refrigerate for 3 hours in half the cooking liquid (add ice to expedite)

The Sauce

• Whilst the chicken is cooling in the fridge, you can start to prepare the curried cream sauce:
• First in a saucepan, saute until translucent and soft:
•  3 Tbl vegetable oil
• 2 medium onions, roughly diced
•  Once soft, add: 
• 1 Tbl curry powder (cook for a further one minute)
•  Remove from heat, and add
• ¼ cup tomato sauce
• 1 Tbl apricot jam
• 1 Tbl  mango chutney
•  Once completely cool - fold in:
•  ½ cup oil mayonnaise
•  ½ cup cream, lightly whipped to soft peaks

 Finishing it off

• Drain the chicken pieces
• Layer in a casserole dish (alternating layers of Sauce/Chicken) 
• Ensure all chicken is covered 
• Then Refrigerated overnight

 

 

SIDE - Turkish Spoon Salad (serves 6-10)

Ingredients

• 3 tbsp pomegranate molasses
• 1 lemon - juiced + 1 tsp zest
• 1 tbsp red wine or sherry vinegar
• 2 tbsp olive oil
• 1 red chilli (finely grated)
• 1 bunch flat leaf parsley (finely chopped)
• 1 bunch mint (finely chopped)
• 2 punnets cherry tomatoes
• 2 yellow capsicums (bell peppers)
• 2 Lebanese cucumber
• 3 whole pomegranates
• 1 cup shelled pistachios

Method

1. Combine the pomegranate molasses, lemon juice and zest, vinegar, oil and chilli in bowl
2. Add the parsley and mint to the same bowl and refrigerate to marinate for 15 minutes
3. Meanwhile, Finely dice (into peanut sized pieces):
1. Cherry tomatoes - each needs to be cut into sixths (or use whole tomatoes but remove seeds)
2. Cucumber - with the seeds removed
3. Capsicums - also with the seeds removed
4. Combine with the remaining ingredients (i.e add vegetables to sauce/herbs).
5. Refrigerate for about 30 minutes - this will allow the flavours to infuse perfectly.
6. Once marinated -  drain in a sieve to remove any excess juices that has accumulated.
7. Season to taste with salt & pepper.

 

Beverages

It can be unwise to serve wine or sparkling on extremely hot day - therefore I would stick to beer or non-alcoholic beverages.

Enjoy the AirCon and your cold feast.
Lush

Burma Lane

What: Burma Lane
Where: 118 Little Collins Street, Melbourne VIC 3000

To be honest, I had no idea what to expect when it came to Burmese food. I simply assumed it was going to be very similar to other south-east Asian cuisines. Upon investigation, I found out that the main influences in Burmese cuisine are Chinese, Indian and Thai due to Burma’s bordering neighbors, combined with a slight western influences due to colonization and trade.

What we ate:

ENTREE (shared of course)

• Kun Sar Thi - Betel leaf w/ chicken, shallot, peanuts, green mango & Sichuan pepper
• Crispy soft shell crab w/ dandauk salad & sour chilli (WOW)

MAINS (shared of course)

• Pickled tea leaf salad - tea leaves, tomato, peanuts, sesame seeds, crunchy broad beans & cabbage (AMAZING)
• Scallops & BBQ pork wok fried w/ yellow noodles, Chinese celery & coriander
• Prawns cooked in banana leaf w/ spices & herbs

DESSERT
(I must admit these were not my favorite, largely due to my preference for western desserts)

• Sago & coconut pudding w/ coconut & seasonal fruits
• Pandan, coffee & coconut jelly with coconut sorbet 

Review

Given the wide variety of cuisine in Melbourne generally, I don't think I would personally add Burmese to my standard rotation. But as their website states: it really is "Fresh, Vibrant and Deliciously Different!"

Give it a try - after all variety is the spice of life.
(apologies for the picture - I only remembered to take a picture once we had finished)
Lush

La Tortilleria

What: La Tortilleria
Where: 72 Stubbs St, Kensington VIC 3031

This amazing authentic Mexican corn tortillas restaurant/producer will not disappoint. The menu is short, simple, and incredibly authentic. From the moment you walk in, the smell of "the real" Mexico hits you.

What we ate: 

• Quesadilla - Sencilla (plain cheese)
• Taco - Al Pastor (free range pork w/ pineapple)
• Gringas - Al Pastor free-range pork with cheese in between two big tortillas
• Mexican Hot Chocolate (just like you get in Mexico - AMAZING)
• POSTRES(aka dessert) - Flan

Review:  The food is simple, very quick and fresh. The staff are delightful, the decor amusing, the experience to die for. Additionally - make sure you pick up some take away Tortillas on your way out (they  freeze really well too).

Enjoy,
Lush

Sweet Home ... Carolina

What: Carolina
Where: 11 Nicholson Street, Brunswick East, 3057

This cute little hip cafe and bar certainly has charm and character. A true hidden gem, with fantastic food, a great atmosphere, and friendly staff. Located on Nicholson St, between Holden St and Park St, it is definitely worth the trip through an otherwise unremarkable set of shops.

What we ate:

Argo dulce onion tarte tatin w/ whipped goat cheese and rocket (the special that day)

The Ham and Cheese Sandwich (soon to be famous I would say - it is amazing)

Enjoy,
Lush

Code Black

What: Code Black Coffee
Where: 15-17 Weston St, Brunswick, 3056

Another cafe has popped up around the corner from my abode - so naturally I had to give it a try. And I am very pleased to say that it did not disappoint - great service (even though it is very busy), great coffee, slightly noisy atmosphere, but fantastic food.

We ate:

Smoked ham hock croquettes w cauliflower pureé, baby spinach & a poached egg

THE BIG BLACK BREAKFAST BURGER #1 (Truffled mushroom, provolone, aioli & roquette w/ a coffee infused egg (fried only) with polenta chips)

Delicious and worth the wait (which on my last two visits has only been 5-10min).
Lush


P.S. They also have a great logo!

Industry Beans

What: Industry Beans
Where: Warehouse 3, 62 Rose St (Cnr Rose & Fitzroy Streets) Fitzroy 3065

Given the plethora of amazing breakfast and brunch places that are in Melbourne's North (with a new one practically opening every day), our patronage is not easily won.

It takes the combination of amazing coffee, friendly staff, and an inventive and tasty menu to grab our attention. Furthermore - if a cafe is hoping to lure you into becoming a regular customer (and you don't live just around the corner) then the menu has to be diverse, include everyday classics, and continue to evolve to keep you interested.

Sound like an impossible task for any small business owner  - but many of Melbourne's finest cafes are managing to achieve exactly this - and I am happy to say that Industry Beans can join their ranks.

Pear tart with thyme, gorgonzola and walnuts

Time: 1-2 hours

Serves: 6

When you cannot choose between dessert or cheese - why not have both.

Cookie Bar

What: Cookie

Where: First Floor/252 Swanston Street  Melbourne VIC 3000

 This Melbourne icon for drinks and food, located right in the heart of the CBD does not disappoint.

One of my favorites, especially on a warm afternoon weekend – I mean seriously, how can you beat finger food, good drinks and great company (plus they have 3 small balconies).

South of Johnston

What: South of Johnston (aka SoJo)
Where: 46 Oxford Street, Collingwood

SoJo is another one of those classic new Melbourne breakfast places – well worth the visit.
Perfect for those unpredictable weather torn weekends ahead.

Halloween Pumpkin Carving

Halloween Pumpkin Carving

Instructions

1. Buy yourself a carving pumpkin (yes it’s a special type – sold at Woolworth in my area).
2. Trace an outline of the design you want on the pumpkin using water soluble marker (there is many online stencils and outlines you can copy from – remember simple is best if you are a beginner).
3. Using a steak knife – cut out the design (remember the flesh under the skin is about 4 cm think).
4.  Draw a circle large enough for your hand to reach through around the stem – and then cut on an angle (so the lid can sit back inside later).
5. Remove the stem end, which will act as a cap, and then scoop out all the pulp - making sure you scrape the sides so it is neat.
6. Use a Stanley knife to neaten up your stencil.
7. Place a lit candle inside the pumpkin to create an eerie glow.

If you aren’t quite following – I would suggest looking at a YouTube video.

Based on the website http://www.ehow.com/how_3983_carve-pumpkin.html#ixzz2DVkxT6Ab

 

HAPPY Halloween

Lush

Sunbury Region Wine Festival

What:Sunbury Region Wine Festival
When: Sat 26th August 2012

Sunbury Wine Region - located just on the outskirts of Melbourne Airport (a mere 30 minutes from the CBD), the unsung local wineries of Melbourne.This cool-climate wine region, operating since the 1860’s, did not disappoint. From Shiraz, Chardonnay, to an impressive variety of Italian grapes, it was definitely worth the short drive.

Twenty & Six Espresso

What: Twenty & Six Espresso
Where: 594 Queensberry Street, North Melbourne, VIC

Another breakfast place in the north, they just seem to be popping up everywhere. Good coffee and an inventive menu seem to be the hallmarks of North Melbourne, and this place definitely delivers.

Quirky décor, inventive menu, nice wait staff, and conveniently located. Well worth the wait which we experienced on the weekend when we had brunch.

ICI - a Hidden Breakfast Treasure

What: ICI
Where: 359 Napier Street, Fitzroy VIC 3065

Hidden on a sunny corner off the busy streets of Fitzroy, this quaint little bluestone café transports you to that quite place you have been seeking after a busy week at work. From the velvet curtains and wood paneling, to the blackboard menu and tiny tables, this semi-well kept secret is well worth the trip.

The tantalizing pastry display case, catering options for those with special diets, and the use of local and organic ingredients when available, further enhances an appropriate sized menu.

Albert St Food & Wine

What: Albert St Food & Wine
Where: Corner of Albert St & 382 Sydney Rd, Brunswick


One of the hippest food and wine stores to pop up recently, run by Executive Chef Philippa Sibley (who appeared recently on Masterchef).

The food, wine, produce and the ambiance all combine to make it my new favourite weekend lunch venue.

Here is what my last indulgence consisted of (with a friend of course):




Start

• Quince Bellinis
• Champagne mixed with quince poaching nectar – amazing (although quinces are seasonal)

 

Mains

• Seared Ocean trout, Balmain bugs, saffron potatoes 
• Crumbed pork scotch, turnips, watercress, green apple sauce

WINE: 

• 2010 Valley Vignerons Pinot Noir Yarra Valley, Vic
• Delightfully full flavoured, complex and long on the palate (perfect with any dish)

 

Dessert

(a must as Philippa Sibley is know for her desserts)

• Meyer lemon tart
• Million Dollar Bullet
• Think chocolate bullet flavours (but using chocolate mousse and liquorice ice cream)

In a word - Perfect!

Be warned though, the menu changes monthly so regular visits are wise.

Lush

Silo (by Joost)

What: Silo (by Joost)

Where: 123 Hardware Street, Melbourne 3000

 

Silo is the newest ‘zero-waste’ café in Melbourne by the eco-advocate and artist Joost Bakker.

Food

• A very small menu (available online) – but the coddled hen eggs (with mushrooms) are amazing.
• Plus the home-made lemonade is amazing (very fizzy though)

Highlights:

• A waste free menu that changes with the seasons.
• Food is from all local and organic suppliers
• All fresh produce is delivered in returnable, recyclable, reusable crates
• All organic waste is treated in the café’s own food waste dehydrator
• The café has a 15 seat communal dining bar

With only one communal table and the kitchen literally behind your back, the room is a bit cramped for me,  but I love the concept overall and the coffee.

Suggest going on a clear day and sitting outside.

Lush

Mexican @ Touche Hombre

What: Touche Hombre

Where: Corner Lonsdale St & Tattersalls Lane (Melbourne CBD)

This is one of the newest mexican places in town and I hope it’s here for good – because it is awesome. The food and the ambience are fantastic, even the authentic cups and plates add that something extra to the experience.

The menu is easy to understand and a manageable size AND the tequila menu is actually longer. I went for dinner the other weekday with a friend, and these are the tasty treats we tried.

Entree

Fatty Lamb ribs

- absolutely melt in your mouth, and with just enough sticky sweet honey

TFC (aka Fried chicken)

- the rich and creamy habanero sauce was the perfect match (finger lickin’ good)

Tacos (we tried 3 types)

De Carnitas (aka Pork)

- my favourite of the night

El Secreto (the daily secret surprise taco)

- this was great fun, we ate chicken hearts the night we went (it really is good although that they don’t tell you what the secret ingredient is till afterward)

De Jaiba (aka soft shell crab)

- the Crab batter was a bit too oily for me after our entree's, but it did work really well with all the other taco's flavours (perhaps get it to share)

And several Tommy margarita (delicious)!

Make sure you do give it a whirl (with several margaritas alongside of course), however I would recommend ordering a salad too as the meal sat a bit heavily in my stomach without one (or this could have just been a product of my over indulgence).

Lush