Monthly Archives: July 2012

Hot Pot Feast – Gold Leaf BBQ Docklands

Hello everyone :D How was your weekend? Weather has been pretty horrible here :( so windy and cold and worse of all the RAIN! I hate hate hate rain with such strong passion lol anyhow because of the depressing weather…Mr Bao and I have been craving HOT POT ~ Initially we wanted to have it at home, but I couldn’t find our pot or our hot pot stove lol so we gave up.

We were getting pretty sick of our usual hot pot places, because it simply wasn’t what we’re use to in HK :( It was more a Northern Chinese type hot pot. We need to thank Julz for recommending Gold Leaf BBQ at the Docklands and just a reminder for those who would like to visit, it’s the Gold Leaf restaurant at the Waterfront and not in Star Circus ~ because there are two in the Docklands.

We were immediately impressed when we walked in, for a second we felt like we were transported back to HK ~ with the tables, the pots, the cutlery and the decoration of the restaurant. This is the hot pot we wanted :D YAY!

All You Can Eat $38.80 AUD

It’s an All You Can Eat hot pot menu which is PERFECT because Mr Bao and I went with his friend Simson ~ and I knew the boys were hungry :) For $38.80 you get some seafood, unlimited meat, fishballs, veggies and noodles. You also have the option of having your own individual hot pot or a large pot to share with the whole table. We really liked the idea of our our individual pot, so got three mini pots :)

First things first, you had to choose the soup/broth you wanted with your hot pot – they had a few to choose from pork bone stock, tom yum, tomato and mushroom and supreme spicy stock.

Pork Bone Stock

Mr Bao and I both chose the Pork Bone Stock :) It was nice to actually see the pork bone and that it was proper stock and not something out of a pack hehe ~ the broth was actually was nice and we’re pretty sure they didn’t use any MSG which is always good ~

Supreme Spicy Stock

Simson decided he liked it ‘HOT’ so he chose the Supreme Spicy Stock ~ I kind of regret not getting it, because I love spicy food and hehe I cooked some of my beef slices in this spicy stock and really liked it.

Unlimited Sauces ~

Another thing we really liked was the ‘sauce’ station lol they they had the XO sauce, soy sauce, chilli sauce, sesame sauce and a few more ~

Olympic shape sauces :P

LOL Mr Bao wanted to create the ‘Olympic’ logo with the sauce… lol boys…. *rolls eyes* but it is nice that the sauce station is open for customers to help themselves, even places in HK don’t give you unlimited access to the sauce, you have to ask or pay for it separately.

Beef, Lamb and Pork slices

The boys are definitely CARNIVORES so we started off with beef, lamb and pork slices :) I was impressed with the beef and that it was a decent quality and sliced quite thinly. I don’t eat lamb, but Mr Bao said it was a little gamey while the pork belly slices were lovely ~

Oysters and Abalone

All customers get 2 oysters and 1 abalone each :) niceeeee I haven’t had abalone for quite a while hehe they were both very fresh and we only cooked it in the broth briefly ~

Mussels

Customers could order unlimited mussels ;) I’m not really a fan of mussels, don’t know why but they have a fishy taste which I don’t like…but these were once again fresh and for mussels lovers this will make you very happy ~

BALLS – Fish balls, meatballs, prawn balls, octopus balls

Whenever we have hot pot, regardless of being in HK or Melbourne, my all time favourite are these ‘Balls’ lol the fish balls, the meatballs, the prawn balls every since type of these balls/dumplings I love them all :D In HK they even have a fish ball with a piece of cheddar cheese inside YUM! Gosh I miss the hot pot in HK :(

Dried Bean Curd and Tofu

Have you had dried bean curd when eating hot pot? It’s one of the healthier items hehe and the dried bean curd absorbs all of the flavours in the stock and the same goes for the tofu hehe ~ If you haven’t tried give it a go next time you have hot pot :)

Hot Pot Feast

We really enjoyed the hot pot here, and even though it may be a little expensive to have hot pot here, considering the fact that it’s unlimited, you get oysters, abalone and meat, I am happy to come back to Gold Leaf when I have serious HK style hot pot cravings :D

Hello Simson!

Our special guest Simson seemed pretty happy hehe :) he was busy Facebooking and uploading photos of the hot pot when I took this pic :P Oops forgot to ask him if I can put his photo up ~ hope he doesn’t mind!

Take care Simson!

This hot pot feast was kind of like Simson’s farewell >_< Because Simson is leaving Melbourne soon and going back to work in HK… I wish I could say I’m use to it….because so many friends leave all the time…but it’s always hard when I friend leaves…it’s particularly hard for Mr Bao because they’re high school mates and have been friends for so long.

All the best in HK Simson! Take good care of yourself and we really hope you’d come back to Melbourne sooner rather than later!

Gold Leaf BBQ Docklands
Shop 14G, 427 Docklands Dr,
Waterfront City, Docklands 3008
PH: (03) 9642 4288

Gold Leaf on Urbanspoon

Dessert Bar – Mr Hive Kitchen & Bar

I cannot believe it has taken me this LONG to blog about Mr Hive Kitchen & Bar, I have already visited twice, and booked my third time, yet I still haven’t blogged about it! I’m sorry for being such a slacker, it’s because posts like these were so enjoyable to eat, but not so enjoyable to blog about because the photo editing usually takes me ages and there are so many components that it really takes time to explain it all. I like explaining everything in detail to all my wonderful Readers :D

Because I have visited twice and have tried so many dishes, I have decided to separate the blog posts into two one about the desserts and the other about savory :) And even though I enjoyed the savories I really wanted to share with you all the desserts I’ve had there ~

Before, I get too excited about the desserts, I always like to give my amazing Readers a little overview of the restaurant, Mr Hive Kitchen & Bar is a relatively new restaurant situated at the Crown Metropolis which is part of Crown Casino in Melbourne. It has actually taken over the place where Gordan Ramsay’s Maze use to be which was liquidated last year.  A shame because I never got the chance to visit Maze and they had to close down >_< Anyhow, fast forward a year later, Mr Hive Kitchen & Bar have taken over and are doing a fine job if you ask me ~

Executive Chef John Lawson is the master behind Mr Hive Kitchen & Bar creations, where he applies his skills in French cooking and applying it to new modern dishes ~ I would describe their menu as modern and simplistic with a twist. When I go through the savory dishes in my next post, you’ll know what I mean :)

In the mean time, lets just forget about entree and mains and just focus on DESSERTS :) I think Mr Hive Kitchen & Bar are the first and only ones in Melbourne right now to offer a dessert bar, where there is a bar that is dedicated to serving desserts ~

At the dessert bar, customers will have the chance to interact with the pastry chef that is plating their desserts, ask a few questions and also get a few extras thrown in hehe unfortunately, there are only 6 seats available at the dessert bar, so I suggest you getting there early and tell the waiter as soon as you sit down that you’d like to be transferred to the dessert bar after your mains :)

First visit I went with Mr Bao, Yue and Kirk ~ We were so excited about the desserts and the dessert bar, while Mr Bao and Yue were too busy talking about basketball and other non-dessert related topics lol they don’t really have a large number of desserts to choose from, they have six on the menu which hasn’t changed the last two times I’ve visited and also a special that was on the written on the board.

I couldn’t wait for the boys to finish their mains so we could move to the dessert bar, I immediately fell in love with it ~ you don’t usually get the chance to see the desserts be plated in front of you and being able to talk to the pastry chef :) It’s a shame that I forgot to ask the pastry chef for his name because he recognised me the second time I went hehe anyhow, he was very friendly and very good at what he does! It was obvious that he was English and when I asked he said he’s been in Melbourne for 2 and half years since Maze was around, I joked that he should become ‘Aussie’ and simply replied ‘Never’ :P

Mrs Hive’s chocolate bar peanuts and caramel $18 AUD

Getting side tracked again, we started with their famous Mrs Hive’s chocolate bar peanut and caramel, to put it simply it is a chocolate bar with layers of caramel and peanut butter inside lol reminded me a little bit of the ‘Snickers’ chocolate bar. I’m usually a fan of all desserts that have caramel but I’m not a fan of peanut butter, so this wasn’t my favorite dessert but I am sure if you like peanut butter you will LOVE this :) I immediately thought of Ros (The More Than Occasional Baker) cuz I know she loves PB hehe

Rhubarb compote, yoghurt mousse Szechwan ice cream $14AUD

This is the dessert Yue chose, kinda Asian because of the Szechwan ice-cream and kinda weird with the peppercorns hehe but it went surprisingly well especially with the biscuit/crumble base :D

Lemon Tart, lemon sorbet, “Marco Pierre white” $18 AUD

I am a HUGE fan of lemon tart ~ so I’m always on the search for the best one :) I really liked the brulee topping of this lemon tart ~ where the pastry chef blow torched it in front of us. Even though this lemon tart was baked very well with a lovely pastry case, overall I found it too sour especially when paired with a lemon sorbet. I’m not sure what the “Macro Pierre white” was referring too but lol I liked the crumble beneath the sorbet :P

Praline souffle, jasmine and coco nib ice-cream $18 AUD

I’m not usually a souffle person, but I really liked how fluffy this was ~ it was like scooping spoonfuls of ‘clouds’ into your mouth lol metaphorically speaking of course, as I’ve never eaten ‘clouds’ :P I also loved how the Pastry Chef slowly placed the ice-cream into the souffle and let it melt inside :)

Special – Banana butterscotch pudding with vanilla bean ice-cream $18AUD

Special of the day was a banana butterscotch pudding and it was my favourite out of them all! I’m a sucker for puddings especially on a chilly night, it was that perfect soft texture and the sweetness of the butterscotch then paired with vanilla bean ice-cream couldn’t ask for a better dessert :) Wish they had this on the menu permanently!

That concludes my first time at Mr Hive, we had 4 people and 5 desserts :P But still I wanted to try the other two that I didn’t get to try! So so so glad Lianne (Food Made With Love) and Julie (I Dream In Chocolate) organised a meet up when agreed to go to Mr Hive with me again! It was the first time I’ve met these two girls ~ We’ve been chatting heaps on Twitter then progressed to Whatsapp and I knew from the get go that we were going to become great friends!

I met the girls at Mr Hive on a Friday night  to have an another fabulous meal ~ once again I’ll save the savouries for another post but lets just say I’m still dreaming about the crispy little pork :P Anyhow, let’s go right back to talking about desserts hehe

Ricotta Cheesecake, Yuzu, Ginger, Nuts and Seeds $16 AUD

The Pastry Chef recognised me this time ~ and was even friendlier and chatted to us comfortably, I didn’t get to try this the last time I went, so I really wanted to try this ~ Julie wanted to try something else but she is simply too sweet and went with what I suggested the Ricotta Cheesecake hehe :P Once it was plated and placed in front of us, I immediately thought the ricotta cheesecake pieces looked like square pieces of tofu :)  It’s another dessert with unusual flavours with yuzu and ginger it gave it a rather refreshing taste and definitely wasn’t one of those really rich cheesecakes.

White chocolate, mango, basil and coconut $16 AUD

Not unusual flavours for desserts but a little strange to put them all together hehe but it was quite nice and I never thought I’d like the basil sorbet or was it gelato sorry can’t remember…but the herby and slightly savoury taste was perfect for cutting some of the sweetness of the white chocolate :)

Compimentry chocolate milk with salted caramel truffle

I was so surprised when the pastry chef placed the chocolate milk in front of us and placed a little salted caramel truffle on top it ~ I’ m in love with how they’ve placed the milk in mini milk bottles ~ the chocolate milk was so decadent, even though, I know they all thought it was a little too sweet. The salted caramel truffle was one of the best I’ve had in such a long time! You have to eat it in one bite because the salted caramel will explode in your mouth. I wish we could just buy it from them ~ I could eat so many of them!

Mrs Hive’s Old Fashioned Lollies

It just got even better when we were about to leave, we were each given a little lolly bag – apple sours, watermelon drops, freckles and peppermint crisp. They were definitely homemade, because they weren’t uniform and shape but all tasted lovely ~ I particularly liked the soft texture of the watermelon drops.

Phew! That was a long post hehe and that’s only the desserts! I still have to write about the savoury because they were just as good and definitely worth sharing with you ~ but for the time being, hope you liked my dessert post about Mr Hive Kitchen and Bar. Couldn’t recommend it more to you, especially for those who have a sweet tooth like me ~ you’ve gotta go try out the dessert bar experience!

Mr. Hive Kitchen & Bar on Urbanspoon

Alphabakes – Watermelon Krispy Treats

Another month has flown past and this month’s Alphabakes is hosted by Caroline from Caroline Makes ~  My regular readers (Thanks for the support) will know of this challenge that I participate in every month, where we need to bake something starting with the letter or use an ingredient starting with that month’s chosen letter.

As soon as I realised this month’s letter was W, I could only think of two things – white chocolate and walnuts. That was it…and even though these are both ingredients that I love…I just didn’t know what to make :(

So I left it for a couple of weeks then when I was visiting another one of my favourite websites Dessert Stalking, I found what I wanted to make :) Watermelon Krispy Treats!

These are sooooooo easy to make and yummy :) You only need 5 ingredients and the microwave to make these ~ yup no baking involved perfect for those who don’t have an oven hehe Even Mr Bao was impressed lol he did complain that he only got once slice instead of two :P

Recipe – Watermelon Krispy Treats adapted from Glorious Treats 

Yields – One 22 cm cake tin

Ingredients
For the Green (rind) outer
ring
2 Cups Rice Bubbles
2 Cups Mini Marshmallows
20 grams Unsalted Butter
Green food colouring

For the Red (watermelon) centre
2 ½ Cup Rice Bubbles
2 ½ Mini Marshmallows
20 grams Unsalted Butter
Red food colouring

Additional sultanas for the seeds

Method

1) Melt some butter and brush it all over a 22cm cake tin. Grease well.


2) Make the Green outer ring first – place 2 cups of Rice Bubbles into a large bowl.


3) Add 2 Cups of Mini Marshmallows and 20 grams of butter in a microwave safe bowl for about 2 minutes or until very puffy. *WARNING* use a lid or cling wrap it is a pain to clean up otherwise.

4) Once it has puffed up like the picture below, carefully remove from the microwave and immediately stir in green colour until desired colour. I used probably a tablespoon~

5) Pour green marshmallow mixture over the bowl of rice bubbles and using a buttered spatula quickly mix it all together make sure all rice bubbles are coated evenly.
6) Working very quickly, put the green mixture into the cake tin, and press it along the sides of the pan to create a ring. Use a glass or cup to help create the sides and flatten it the outer ring.

7) Repeat the same procedure for the Red (watermelon) centre, melt, mix and pour into the centre of the green outer ring.

8) Decorate with sultanas to create the watermelon seeds.

DONE :) It’s such a fun thing to make and eat hehe ~ only thing is the melted marshmallow gets quite sticky and hard to wash so I suggested soaking it in hot water for a few minutes :)  LOL I was also trying to convince Mr Bao that it’s healthy because I didn’t use any sugar…but then he found out I used marshmallows hahaha

Bookmark this recipe and make it next time you go to a party ~ I promise you’ll impress everyone :D

Farewell – LD’s Little Delights

Have you ever met someone once and immediately know you click with them but then you realise that they’re leaving and basically never coming back?


This is the feeling I have with LD’s Little Delights a dessert parlour in Moonee Ponds. It’s an unusual place to find a dessert parlour where they open from 5pm to 10pm Monday to Friday and from noon till late on Weekends. And I was so excited about introducing this place to everyone and finally reveal it to Lianne (Food Made With Love), but unfortunately, they are closing down soon.

Small cosy place to relax ~

I first found LD’s Little Delights a couple of weeks ago ~ when they placed a coupon on Living Social for 12 cupcakes for $19 :) Mr Bao was very skeptical when I told him I bought the coupon and we have to go there after work :P Moonee Ponds definitely isn’t one of the areas that we go very often and is kind of out of our way…but for food and especially desserts it’s worth the distance :D We got there one a chilly Tuesday night, it took us a while to find car park and walked a little distance to get there. We were immediately welcomed by the lovely staff who led us to our table. Unfortunately, they didn’t get the order for my cupcakes, so there were no cupcakes for me to pick up :( but its okay they were very sincere about it, and since I was there anyway, I decided to try out their other desserts.

Pistachio gelato $3AUD

I was so excited when I saw that they had pistachio flavoured gelato, however, it had a very weird sandy texture… not sure if its because the custard was overcooked or undercooked before it was churned (no expert here) and there wasn’t a lot of pistachio flavour, so we were a little disappointed.

Churros For Me $7.95AUD

I was mesmerised by how pretty the churros were and the chocolate sauce with the little flower pattern! LOVE IT :) Wish they could teach me how they make it ~ and I’ve never had churros that were twisted into a little ribbon ~ They were so fresh and crispy yet fluffy in the middle. I now know fresh churros are always the BEST churros hehe and pair it with some melted dark chocolate, I don’t think my Tuesday night could get any better ~

Banana and Dulce Leche crepe with chocolate gelato $12.90AUD

I went on a crepe/pancake phase 2 weeks ago lol where I HAD to have them at least one or even twice a day :P so I couldn’t say no to the crepes and come on Dulce Leche yum yum yum! The crepe was so delicate and soft, it nearly melts in your mouth hehe then with the slightly warm banana slices and DULCE LECHE can’t get enough of this stuff ~ but once again…we were disappointed with the chocolate gelato, it was quite bland in taste and had a very weird texture :( I suggest if they had the chance… to change ice-cream suppliers.

High tea on the weekends ~

That was the end of our dinner extravaganza that night, but I saw that they offer High Tea on the weekends, my friend Miss Dd was so impressed with the photos I posted on Instagram, I decided to bring her here for her birthday :)It’s quite reasonably priced $28 dollars per person with bottomless tea where we can try as many teas as we’d like from T2 ~

Love the tea pots and cups ~ all from T2

So a week later I picked Miss D up and drove to LD Little Delights again, I was a little worried about traffic, but being a Sunday, traffic was so smooth we got there within 30 minutes from where we live in the eastern suburbs.Once we got there we were immediately greeted by the energetic and enthusiastic Owner, Tash. She was so excited about us coming and quickly showed us to our table and started off by telling us about the different types of teas we could try.

Owner Tash explaining the tea selections to us

They had 5 different types of tea for us to choose from ranging from the Melbourne Breakfast to the Russian tea, sorry I couldn’t remember the names but they were all very nice :)

Miss Dd pouring her tea ~

Miss Dd started with a floral tea with very sweet pear notes to it :) A little too florally for my liking lol but still very yummy especially with some sugar.

My Melbourne Breakfast tea ~

I’ve always liked English breakfast tea so was intrigued to try their Melbourne Breakfast tea blend, its milder than the traditional English breakfast and had some chocolatey notes which I liked very muchieeee :) Shout Out to Mr Bao…. WHERE IS MY TEA SET? I can’t find it?! Sighhh I’ve been looking everywhere…but still can’t find it >_<

$28AUD per person – assorted savory and sweets and unlimited tea

We enjoyed our teas for a few minutes, before Tash brought the 3 tier high tea set to us :) So pretty ~ and I loved how it came with mini churros and dulche leche :D Couldn’t stop grinning never had a high tea with churros!

Scones with whipped cream and marmalade

Time to pig out ~ I’m very traditional and decided to start with the scones :) They were the crunchy on the outside but oh so fluffy on the inside ~ they might be slightly dry for some people, but with the whipped cream and marmalade perfect for me.

Mini quiche lorraine and spinach pies

Miss Dd is a vegetarian ~ So I got to eat two of the mini quiche lorraines hehe can’t complain about that either ~ the quiche lorraine were nice and creamy with bacon, if I had to be picky, the pastry cases were a little thick but still quite nice ~

Mini churros with dulce leche

Its a genius idea to have churros for high tea, yes it may not be traditional…but why not? They’re so irresistible! Unfortunately, this time they weren’t as hot or crispy, but I think that’s my fault…because we left it for a while before we ate it and I took some time taking photos.

So delicious!

I could just eat the dulce leche by the spoonful so to be able to dunk the mini churros ~ just makes it even better :) I have to say though the dulce leche was a little thick so many if they had heated it up a little bit and it would’ve made it easier for us to ‘dip’ the churros ~ but I’m complaining hehe

Red Skin Lolly cupcakes

I’m not sure if you’ve all had Red Skill Lollies before but they were a favourite of mine when growing up and we use to get them from the tuck shop in primary school for i think 20c? It doesn’t really have much taste lol it’s pink very sugary and to me yummy ~ You can still get them from Milk Bars and some lolly stores. It was very interesting when Tash introduced them to us, both Miss Dd and I were really excited about trying it.  Sadly, I didn’t like it very much though, the cupcake itself was slightly dry while the topping was not buttercream frosting, instead I’m pretty sure it was made out of vegetable shortening which left a strange aftertaste in your mouth. I do applaud Tash for trying this combination and she asked us for our opinion and when I told her the trust, she happily accepted it and said “I was just testing it out, always good to get feedback”. Really nice when owners ask for feedback and want to improve.

Macarons – pistachio, passionfruit, salted caramel and strawberry

I’m not sure if the macarons were store-bought or if they were made in house ~ We didn’t really like the pistachio as the pistachio flavour was a little artificial. I think the salted caramel wasn’t sweet enough and the macaron shell was a little to chewy. The pink strawberry macaron tasted more like plain almond vanilla macaron and last but not least the passion fruit macaron was the best hehe been having lots of passion fruit flavoured desserts lately :)

Overall, we really enjoyed the simplicity of LD’s Little Delights desserts and high tea ~ Happy Birthday again Miss D glad you had a good time!

Goodbye!

Just as Miss D and I were talking about who else we’ll come here with…Tash wrote their farewell note, they have been open for 18 months and even though it has been going well…Tash and her partner have been offered another business opportunity which they couldn’t turn down. So LD’s Litte Delights is saying goodbye…we were their last high tea customers… so sad… their last day is this coming Sunday (27th July) if you’re in the area or have some time go drop by LD Little Delights before they bid farewell :(

LD's Little Delights on Urbanspoon

Happy Birthday Aden – Chocolate Gateau

I would like to wish my dearest nephew Aden a belated HAPPY BIRTHDAY!!! I can’t believe he’s already 2 years old! WOW :) I still remember him as a little baby! Now he can walk, talk and run around :)

My dearest and cutest nephew!

Please welcome my very cute but sometimes naughty nephew making his first appearance on Never Too Sweet :) I hope it wont be the last time ~ as long as Win Win gives me permission to share more photos hehe :D

Unfortunately, Aden lives in HK with Win Win and The Police (AKA Brother in Law will tell you why another time :P) so I wasn’t able to celebrate his birthday with him. But I gave my parents his birthday present to take back and he seems to really like it ~ I got him little toy cars that work on the iPad :)

Success!

Even though I wasn’t physically in HK, I still wanted to make Aden a cake virtually and eventually remake it when I go back to HK in December ~ I knew immediately what cake I was going to make, you may remember from my previous post Kirk made a chocolate gateau cake to cheer me up because I had a horrible day :D I promised everyone that if I succeed in remaking it lol I’ll share the recipe! I have good news I succeeded yay!

Now let me share with you Kirk’s version first then I’ll share the recipe and the step-to-step on how to make it :) please be kind and do not compare because he is a professional and lol my cake making skills are no where near his ~

Kirk’s chocolate gateau ~

Kirk’s chocolate gateau ~

Recipe – Exploding Chocolate Gateau adapted from Heston Blumenthal 

Ingredients 

For the base 
150 grams All Butter Shortbread Biscuits (e.g. Walkers)
30 grams Unsalted Butter, melted
2 tablespoon (US/UK measurement) Caster Sugar
25 grams neutral popping candy/poprocks

For the chocolate ganache
175 grams whipped cream (I used thickened cream)
Pinch of salt
Pulp from 6 passion fruits
50g fresh custard (e.g. Paul’s Vanilla Bean Custard)
110grams dark chocolate (minimum of 60%) broken into pieces
50 grams milk chocolate, broken into pieces

Method
1) Preheat oven to 180ºC/350ºF/gas mark 4. Place the short bread biscuit on a baking tray lined with baking paper and put in the oven for 10 minutes until golden brown.

 

2) Place the biscuits in a food processor and add the melted butter and sugar. Blitz until the mixture resembles fine sand in texture.

 

 

3) Gently stir in the pop rocks with your fingers or a spoon do not over mix as the pop rocks will start exploding.

 

4) Place mixture inside a 15 cm cake ring placed on a tray lined with baking paper. Flatten using the back of a spoon then put to one side to set.

 

 

5) Add the cream, salt and passion fruit to a small saucepan and place over a medium heat until it almost comes to the boil. Remove from the heat and allow to stand for 5 minutes, then stir in the fresh custard.

 

6) Put the dark and milk chocolate in a bowl over a pan of gently simmering water and allow to melt completely. Remove from the heat.

7) Strain the infused cream and add to the bowl of melted chocolate a third at a time, making sure to incorporate the cream thoroughly after each addition. Allow the ganache to cool to room temperature.

 

 

8) Once the tart base has set, use a pastry brush to spread some of the ganache on top of the base and around the edges then place in the freezer for 5 minutes. This will ensure that the ganache will not seep through.

 

9) After 5 minutes, pour the remaining ganache into the ring and place the tart in the fridge to set for 2 hours. Then place it in the freezer for at least 30 minutes before removing from the cake ring.

 

 

 

 

10) Once the gateau is fully frozen, sit the gateau on a wide glass or put. Remove the metal ring by lightly warming the sides with a blow torch. Remove by carefully sliding the ring downwards.

 11) Sprinkle cacao powder all over the gateau.

 

Unfortunately, I wasn’t patient enough and didn’t leave it in the freezer long enough, so it wasn’t properly set and when I blow torched the gateau the sides became quite soft :(

But other than that little mistake this cake is AMAZING! Especially with the pop rocks in the base, I love how they pop in the mouth and the sourness of the passion fruit goes really well with the chocolate. Thanks Kirk for recommending this recipe to me :) This has definitely become my go-to ‘Impress your friends’ type recipe :D

Once again HAPPY BIRTHDAY dear Aden! Can’t wait to see you in December and make you this cake ~ it’s a bonus that you don’t really need to use an oven to make this cake! Because Win Win only has a toaster oven :P

Not My Thing – Monk Bodhi Dharma

Are you more of a carnivore, omnivore or herbivore? I am definitely a omnivore learning towards a carnivore :P I do love my veggies but I still like some protein with my meal lol the only time when I’ll happily go vegetarian is when I have dessert for breakfast, lunch and dinner :D Which doesn’t happen as often you may think hehe ~

Anyhow, the reason why I asked this question is because yesterday for the very first time I visited a vegetarian and vegan friendly cafe Monk Bodhi Dharma for brunch with fellow blogger Peach Water ~ which is named after the 5th century Indian monk Bodhi Dharma.

I actually didn’t know it was a vegetarian cafe until we got there ~ I have read some good reviews about Monk Budhi Dharma and according to The Age Cafe guide it has a 5 cup rating, so I did have high expectations, which unfortunately wasn’t met. Jan and I got there at around noon and was very lucky to get the last table in the corner all to ourselves :)

Poor Jan was allergic to these flowers :(

Neither of us had breakfast so we were pretty famished, we had a quick look at the menu and immediately ordered drinks.

Hot Chocolate with regular milk $3.50AUD

Peach Water got her signature hot chocolate, poor girl can’t have any strong coffees if not she can’t sleep :( But it’s okay ~ hot chocs can be just as good if not better :P Really liked the square cup they used, I had a sip too and thought it was a decent cup of hot chocolate, however, it didn’t really have the deep chocolate taste I like.

Chai Latte $5.50AUD

Thanks Jan for being a great helper p.s. can u see her pretty new ring? :)

I don’t know why, but I didn’t feel like my usual mocha or latte… instead I went for a Soy Chai Latte :P something I’ve never really had hehe I occasionally have a chai but never with soy milk. This chai latte had very strong cinnamon notes and was relatively spicy, compared to the regular chai lattes I’ve had, I think it would have helped tone down the spiciness if they had added some honey.

Umami Mushrooms on housemade pumpkin, spinach and sun dried tomato polenta bread with goat cheese $18.50AUD

We were pretty decisive and promptly chose the dishes we wanted for breakfast, but this was when the trouble started…we had to wait for a good half hour close to 45 minutes before we got our food. Jan got the Umagi mushrooms with polenta bread and goat cheese. The mushrooms were really tasty with a creamy sauce, but I found the goat cheese to be too pungent for my liking even though it was quite smooth ~ Neither of us liked the pumpkin, spinach and sun dried tomato polenta bread. I don’t think I’ve had polenta bread before, but found it really crumbly and really weird tasting.

Sweet Corn Ricotta Hotcakes with cherry tomatoes, basil pesto and sour cream $16.50AUD

The second issue was my sweet corn ricotta hotcakes…I’ve seen pictures of these hotcakes on some other bloggers posts and thought it looked great ~ I’m a bit crazy about pancakes, crepes and hotcakes lately, so I knew I wanted to try these. Even though it tasted alright, I liked the texture of the hotcakes, it was a little bit on the bland side and I found the cherry tomatoes to be very sour and the sour cream and pesto just didn’t match :( But the main problem we had was the long piece of hair in one of the hotcakes, we told the waiter, who apologised and said the kitchen will remake it. We waited for another half an hour before the same waiter came over again holding a raw piece of corn and said ‘we wanted to let you know, that it wasn’t a piece of hair, it was a corn beard, but yeah they’re remaking it now’. This didn’t make me feel comfortable, because I’m pretty sure we know the difference between a piece of hair and corn bread and they way he confronted me :(

It then took them another 15 minutes before they delivered a new plate of sweet corn ricotta hotcakes, by then I wasn’t very hungry and only had one of the hotcakes.

Avignon Apple Pancakes served with raw cinnamon ice cream maple syrup and raw vanilla bean whipped cream and dehydrated apple chips $18.50

Before we ordered our mains, I had persuaded Jan to share the raw apple pancakes as desserts, it was quite interesting with the raw cinnamon ice-cream and raw vanilla whipped cream both which I’ve never had before. It looks goods and I know Hannah (Wayfaring Chocolate) would love this type of desserts ~ but unfortunately, it really wasn’t my thing :( The apple pancakes were slightly burnt and you can really taste that ‘burnt’ flavour and were really dense and flavourless…while the raw cinnamon ice-cream had a really chalky taste and texture to it. We actually didn’t know it was cinnamon ice-cream until we reread the menu. I didn’t mind the vanilla whipped cream but it wasn’t what I was use to either, because it is a vegan dish they used coconut milk instead of regular milk. I thought the coconut overpowered the vanilla taste  too much ~ It would’ve been a lot better if there were more maple syrup…but because service was so slow, we didn’t even bother asking for more :(

I personally wasn’t impressed with the food here at Monk Bodhi Dharma, maybe it was just me and vegetarian and vegan food isn’t my thing…but I really can’t forgive them for their service and it was quite expensive…we spent $35AUD each for brunch…while I’m sure we can get better food and service elsewhere.

Unfortunately, I can’t say that I will return to Monk Bodhi Dharma anytime soon…but I know Mr Bao is really interested in trying the coffee so may be we will…  just hope the service is more efficient next time.

Monk Bodhi Dharma on Urbanspoon

Thank You Everyone – Nutella Banana Bundt

Dearest Readers :) hope you don’t mind me doing a half personal and half recipe post today :) Just really wanted to share my story with you all ~

Yup that’s the picture of my car with a very VERY flat tyre… and nope it wasn’t because I ran over a nail :( it is because someone living in our apartment has decided they don’t like my and not only removed the nozzle but also ‘slashed it’. So to call Roadside assistance…that was $226 and to get a brand new tyre it’s gonna cost about $150…so all up over $350 for no apparent reason *CRIES* I am sure the person did it on purpose, because they’ve left notes on my car before…telling me not to park in my own car spot :(

Because of this ‘person’ I wasn’t able to go to work, I had to go to the police, call roadside assistance, our landlord and the body corporate of our apartment complex…it was simply one of the worse days… but THANKFULLY I am very loved and everyone help turn a bad day into a great one ~

Thank gosh Mr Bao didn’t have to work, so he was around to help me fix the car and took me out for hot chocolate at one of my favourite places Koko Black

And for lunch he made me chorizo pasta for lunch ~ so simple yet delicious and hehe so many friends asked for the recipe ~

QQ made a homemade Malaysian dinner sooooooooooooooooooo comforting! And lol I’m addicted to her sambal chilli sauce

Kirk made Heston’s Chocolate Gateau cake ~ it was surprisingly easy to make and I LOVE the pop rocks inside the short bread cake base hehe I’m going to try and make it this weekend if everything goes according to plan hehe and once I succeed I will be blogging about it ~

Last but not least all the supportive messages I received on Facebook, Twitter and Instagram I read every single one of them and they all made me feel better ~ Thank you!

You all helped take the sorrow away and make me smile again! YAY!

Nutella Banan Bundt Cake

Now moving onto the recipe ~ I was very lucky the other day and received a parcel from Impact Food :) I was so excited and rushed out to the post office during my lunch break to find that they sent me a wonderful 2 in 1 spring form bundt tin! It couldn’t be a better gift! I’ve been meaning to get a bundt time, but haven’t gotten around to getting one and because I have heard of stories where you need to grease the tin really well and it might be hard to remove the cake from the tin.

That’s why this bundt tin is really good because once it’s cooked you can release the buckle and it’s much easier to get the cake out ~ I was super excited about using it! But there was one problem… I’ve never owned a bundt tin so had no idea what cake to bake or what would work and what wouldn’t work lol so I did some blog reading and found myself at The Food Librarian blog and she is definitely the bundt cake queen! She has soooo many bundt cake recipes :) I wanted to try so many recipes, but realized I wont have time to go shopping this week, so I needed a recipe that I could make with all the ingredients at home ~

Two tone :)

That’s when I decided on the Nutella Banan Bundt cake 1) I have over ripe bananas at home 2) I LOVE Nutella (who doesn’t) and 3) It was easy :P  I even did it the easy way and just used cup measurements, because usually I like weighing everything to make it more accurate ~

Recipe – Nutella Banana Bundt Cake adapted from The Food Librarian
Ingredients

2 cups (300grams) plain flour
3/4 teaspoon bi-carb soda
1/2 teaspoon salt
1 cup (225 grams) caster sugar
1/4 cup (55 grams) unsalted butter, softened
1 1/2 cups mashed ripe banana (3 -4 depending on size)
2 eggs
1/3 plain yoghurt or non-fat Greek Yoghurt
1/2 cup Nutella (I used a little more)

Method
1) Turn oven on to 175°C/350°F. Spray or brush butter over bundt tin and grease well.
2) Combine flour, baking soda, and salt in a bowl. Stir with a whisk to combine.
3) Place Nutella into a medium bowl and beat with a spoon until soft, do not heat or put in microwave.
4) Cream butter and sugar in a stand mixer with the paddle attachment or electric hand mixer until light and fluffy ( about 5 minutes)
5) Lightly beat the eggs and slowly add to the creamed butter and sugar.
6) Add mashed bananas and yoghurt. Beat until well blended.
7) At low speed, add the flour mixture until just combined or mix with a wooden spoon.
8) Scoop out 1 cup of the batter and fold into Nutella
9) Swirl batter together with a knife to create a marble effect.
10) Place in oven and bake for about 50 minutes until toothpick comes out clean, varies depending on your oven
11) Cool for 15 minutes and then invert onto wire rack to cool completely.
12) Sprinkle icing sugar over the cake

Sorry I didn’t have the time to take photos of making this cake step-by-step but it is quite easy to make ~ only thing is I don’t think I had enough bananas because as you can see the two tones, I found the pale banana cake bit to be a little dense and dry :( while the chocolately Nutella was so moist and heavenly. Next time I make this ~  I’m definitely going to add more bananas or some more yoghurt :D

Served warm with BIG scoop of Nutella ~

Overall, my experience making a bundt cake was quite enjoyable, now I’m looking forward to making a really moist coconut cake without it sinking in the middle ~ Thank you Impact Food!

Disclaimer – Daisy@Nevertoosweet received the Bundt tin as a gift from Impact Food, however, was not paid to write this recipe or review 

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