Category Archives: Melbourne

Warm breakfast matcha waffle – Di Bella Coffee

Matcha Waffle

Matcha Waffle

Happy Sunday my Dearest Readers :) For those of us in Melbourne, I’m sure you can feel how cold it has been! But it’s not even June yet, I thought it was Autumn and we were going to ensure some nice chilly but still sunny days. And when it’s so cold, I have great difficulty waking up in the morning and that’s when coffee becomes my BFF (Best Friend Forever!).

Di Bella Coffee

Di Bella Coffee

Recently Di Bella Coffee sent me some coffee and asked if I would like to share a warm breakfast recipe that I enjoy on a cold winter morning. So I took this idea and started brain storming a lot of ideas, lets start with – bacon and eggs, porridge, pancakes or then a light bulb lit up WAFFLES! Especially since I’ve only used my waffle machine once oops :P

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I only then realised there are actually so many variations of waffles you can make. But for those who know me you know I will never pass the chance of making something green meaning Matcha (Japanese Green Tea). These matcha waffles were quite easy to make and the colour combinations were so pretty, green from the matcha, red from the raspberry and yellow from the honey.

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The waffles are best served warm so I think it’s perfect for a cold morning when cereal and milk just wont do ~ And quickly about Di Bella Coffee they are used by many cafes Nationally around Australia such as all ‘In A Rush’ cafes or you can purchase online. I like how you are able to choose how fine the coffee beans are grounded for instance, I chose the ‘plunger’ type meaning I don’t need to ground it myself at home.

I am a matchaholic so I like a strong matcha flavour so I might add even more matcha next time I make these waffles, but I was really pleased with the texture soft, sponge and not dry :) Hope you will like them too!

Recipe – Matcha Waffles adapted from Just Simple Eat
Yield – 5-7 waffles depending on Waffle Machine

Ingredients 
2 cups (300g) Plain flour
2 tablespoon (40g) matcha (Japanese Green Tea powder)
2 tablespoon (40g) caster sugar
1 tablespoon baking power
1 teaspoon salt
1 1/2 cup (430ml) milk
2 eggs
1 teaspoon vanilla extract
3 table (60ml) Vegetable oil
Handful raspberries and honey to serve

Notes
– I used about 3 tablespoons of matcha because I like it strong, but it’s completely up to you :)
– I prefer to use full cream milk because I think it gives the waffles a more buttery flavour
– Feel free to use an electric waffle machine or one over the stove
– Refrigerating the mixture will make the mixture thicker and keep its shape when you cook it.

Method
1) Sift plain flour, matcha, baking power, sugar and salt into a large mixing bowl, ensure everything is combined well.
2) In another bowl whisk the wet ingredients – milk, eggs, vanilla extract and vegetable oil.
3) Poor wet mixture into mixing bowl with the dry ingredients and whisk vicariously until it’s smooth with no lumps.
4) Cover and refrigerate for 10mins or even longer night. Whisk mixture again before cooking waffle.
5) Heat electric waffle machine and follow instructions from waffle manufacturer.
6) Serve warm with fresh raspberries and honey.

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Enjoy for breakfast!

This is a sponsored post by Di Bella Coffee, however, recipe and opinions are all honest. 

Nutella and Peanut Butter French Toast – Rustica Sourdough

Rustica Sourdough Cafe

Rustica Sourdough Cafe

I’m such a stalker, I am always stalking my foodie friends on Instagram to see what new cafe/restaurant they have recently visited and Rustica Sourdough is one that has been coming up on my feed quite frequently. But my ever growing ‘to-go’ list, it simply slipped my mind. Hence, that’s why I jumped up in joy when I received the email from ID Collective to visit Rustica Sourdough cafe.

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We were very lucky and found parking just around the corner, and that’s where we realised Rustica Sourdough is actually opposite from Hammer and Tong another popular cafe :) The cafe staff were all very friendly and welcoming, immediately showing us to the table they reserved for us.

Flat White $3.8

Flat White $3.8

Mr Bao has been working quite hard so dragging him out on a Saturday morning (it was closer to midday 11am!) isn’t easy. So a lot of bribing and coffee is required to wake him up. He’s recently changed his preference and opted for a flat white, he found the coffee to be very floral in taste and with a softer body.

Monsieur Truffe Hot Chocolate $5

Monsieur Truffe Hot Chocolate $5

I would never pass the chance to have a hot chocolate, but when it’s using Monsieur Truffe chocolate I will definitely order it! For those who don’t know Monsieur Truffe is a boutique chocolate maker in Melbourne, and seriously their hot chocolates are one that should not be missed! This one did not disappoint and I found the native flowers in the background to be so pretty too.

Grandmother Ham, heirloom tomatoes, avocado crush, Merideth feta + Sweet basil sourdough $16.50

Grandmother Ham, heirloom tomatoes, avocado crush, Merideth feta + Sweet basil sourdough $16.50

I already had my eyes and heart set on the french toast, so I tried to choose a healthier dish as my brunch and it was this sweet basil sourdough topped with Grandmother ham, heirloom tomatoes, crush avocado and Merideth feta. As the name of their cafe/bakery suggests their sourdough is absolutely scrumptious, lightly tense with a slight tangy aftertaste. I particularly enjoyed the moist and flavoursome Grandmothers ham which wasn’t too salty. I know I am being greedy but I would’ve perhaps like an egg or two on top of my sourdough, only because I am an egg yolk addict!

Beef brisket burger with Chipotle mayo, herb slaw and pickles on Brioche bun $17.50

Beef brisket burger with Chipotle mayo, herb slaw and pickles on Brioche bun $17.50

Mr Bao wanted something substantial so nothing beats a beef brisket burger with pickles, herb slaw and French fries with Chipotle mayo. The beef brisket was very tender and flavoursome, only needed some more Chipotle mayo inside. Great lunch dish and highly recommend if you like brisket!

How does it look? :P

Would you like a bite? Hehe

We had a short break before we moved onto dessert and that is the French Toast using brioche topped with fresh peanut butter, Nutella, strawberry jam, ice-cream, chopped hazelnuts and chocolate cookie crumbs. Now please tell me that sounds AMAZING!

Brioche French Toast with peanut butter, strawberry jam, Nutella, Chocolate cookie crumbs and hazelnuts $16.50

Brioche French Toast with peanut butter, strawberry jam, Nutella, Chocolate cookie crumbs and hazelnuts $16.50

I simply can’t get over the fact, how pretty this French toast is and it has all my favourite ingredients! Especially the peanut butter, Nutella and fresh strawberries! Everything just worked so well, and the brioche was so soft and buttery, the texture resembled a little bit like pancakes! I can’t recommend this enough so please do yourself a favour and try! Because it’s so good had to share another photo hehe

Too pretty! Another shot :)

Too pretty! Another shot :)

We had such a lovely time at Rustica Sourdough, blown away by the service, food and more importantly the bread and pastries. Look look! I already need to plan a revisit and not eat anything but the croissant, cronut, and fig + peanut butter tart!

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As we were heading out one of the friendliest staff stopped us and said they had a little goodie bag for us to take home. We were completely not expecting anything and it was definitely not a little bag, there were so many things in the bag – sourdough, pastries and doughnuts!

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Profiteroles, Cronut and Chocolate Croissant

All that flakey pastry just staring at me and telling me to ‘Eat it, Eat it’! But I was unfortunately too full, so took a couple of quick snaps and saved it for later.

Chocolate Croissant

Chocolate Croissant

The chocolate croissant was super flakey with thick chocolate and crushed nuts nom nom perfect with a cup of coffee.

Lemon Curd and Jam doughnut

Lemon Curd and Jam doughnut

The lemon curd doughnut was tangy and a slightly dense texture and the strawberry jam was also delectable.

Profiterole with cream cheese filling and freeze dried raspberry

Profiterole with cream cheese filling and freeze dried raspberry

Last but not least was this profiterole with I’m pretty sure cream cheese, raspberry ganache and freeze dried raspberry. Phew, that was a lot of food to get through in this post haha but the pleasure was all mine!

Rustica Sourdough Bakery on Urbanspoon

 

Daisy@Nevertoosweet and Mr Bao visited Rustica Sourdough as their guest and ID Collective

Paris in Melbourne – Entrecote

Good morning my Dearest Readers! I wish you all a very belated Happy Easter and hope you’ve all been well. I wish I didn’t have to apologise all the time for not blogging but life has just been getting in the way but this time I hope my excuse is valid and you will forgive me again. And that is because we’ve been moving into our new apartment which is a two bedroom apartment meaning more room for my baking goods and props! Hopefully will be able to share with you more baking recipes :)

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Anyhow, I have been wanting to blog about this new restaurant for the longest time since the first time I visited for breakfast. But I knew I had to wait until I tried their famous steak and fries before I did! So you see Entrecôte has recently opened up on Domain St, South Yarra. If you remember, I posted about the Le Relais de L’Entrecote in Paris a few years ago. Well Melbourne now has their own version, with a little more variety on their menu they serve breakfast until noon, and then offers steak and fries along with a few more items for lunch and dinner.

Newly Adopted Bro :)

Newly Adopted Bro :)

The first time I went with my newly adopted Brother (Richard) and friend Q for breakfast. He was acting all shy when I asked if I could take a photo of him and post it on my blog haha So of course I started with a latte as I clearly needed caffeine to wake me up :)

Latte $3.8

Latte $3.8

Bro had a quick look at the menu and decided to get the Croque-Monsieur with hand carved Bill’s ham, three cheeses and thyme béchamel. I most definitely tried a little and thought it was lovely and actually not as rich as I thought it would be.

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Croque-Monsieur $16.9

Q had trouble choosing what she wanted so I suggested the Le Petit Dejeuner which is the Parisian continental breakfast. For $19.9 it included many items such as orange juice, tea, coffee or hot chocolate, croissant and baguette with Bonne Maman jams, 63c egg, brioche and bacon ‘crumbs’.

Le Petit-Dejeuner 'Continental' $19.9

Le Petit-Dejeuner ‘Continental’ $19.9

I think the 62c egg with the bacon crumbs looked wonderful and I can’t wait to come back and try myself. Just the feeling of sitting outside on the patio with a croissant just makes it feel like you have been deported to Paris.

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I decided to go for the omelette of fine herbs and Gruyere and soft leaves, it was exactly the way I imaged it to be, soft and fluffy with just the right amount of Gruyere cheese oozing out. If I was to be really picky I would add a little truffle oil to it :P

Omelette of fine herbs & Gruyere $16.9

Omelette of fine herbs & Gruyere $16.9

Brunch wouldn’t be complete without dessert so I forced Bro to share the French toast with lemon curd ice-cream, lemon verbena poached etches and buttered almonds. This dessert reminded me of bread and butter pudding as it was very soft, it wasn’t very sweet and I thought the poached peaches were actually quite tart.

French toast with lemon curd ice-cream $15.9

French toast with lemon curd ice-cream $15.9

We all had a great time having brunch at Entrecôte but I think the happiest would have been Cupcake as it is such a dog friendly cafe with the large patio and the fake grass. He got many pats and compliments too from the waiters and other patrons :)

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A couple weeks later, after rescheduling 3 times, I finally managed to drag Mr Bao out for a date night back at Entrecôte. I wanted to get there between 4-6pm as this is when they had their happy hour, with $2 oysters and $7 champagnes.

House red $8

House red $8

We started our early dinner with a house red for Mr Bao which was a dry shiraz and complimented the steak to come very well.

Hot Chocolate $4.5

Hot Chocolate $4.5

I was feeling a little under the weather, so I stuck with a stomach friendly drink, a hot chocolate which was warm and comforting and exactly what I wanted. We bought Cupcake with us again and he got himself a dog bowl for water :)

Freshly shucked Oysters $4ea (happy hour $2ea)

Freshly shucked Oysters $4ea (happy hour $2ea)

We started off with a dozen of shucked to order with ‘Mignonette’ sauce and lemon, I’m not quite sure where the oysters are from, but they were quite salty and was great with a few drops of lemon juice. Mr Bao was so happy, he ordered another dozen and immediately devoured them.

French onion Gougere $5ea ($3ea)

French onion Gougere $5ea ($3ea)

Ash (Im So Hungree) recommended the French Onion Gougere which is essentially a profiterole with French onion and cheese filling. The choux pastry was made very well and the filling was so wonderfully cheesy and paired perfectly with a dry red.

Steak Frites with soft leaves $39.9

Steak Frites with soft leaves $39.9

The reason why I come back to Entrecôte and visit again before I could do a blog post is because I simply HAD to try the Steak Frites with soft leaves and see how it compares with Paris. The steak is from Hopkins River and we ordered it to be medium rare, just looking at the dish it looks very similar to Le Relais de L’Entrecote.

Steak Frites

I found the béarnaise sauce to look more limey and didn’t taste as strong. The shoe string fries comes with complimentary refills so forget about calories and eat till your hearts content.

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The steak itself was cooked to medium rare, keeping a pink centre and even though it was a very big piece with the creamy sauce and the fries I found it to be a good serving. Compared to the Le Relais de L’Entrecote in Paris, I found the steak itself to be of better quality, thanks to our great Aussie beef :D

Soft leaves with radish, walnut, Dijon vinaigrette

Soft leaves with radish, walnut, Dijon vinaigrette

It also comes with unlimited soft leaves with radish, walnut and Dijon vinaigrette, admittedly not as exciting as the steak and frites, but the tangy Djion vinaigrette does make it a little more interesting.

Entrecôte cheese burgher with frites $22.9

Entrecôte cheese burger with frites $22.9

I wanted to try something different and since we were siting out on the patio we had more options, I ordered the Entrecôte cheese burger with frites. A black angus beef patty with melted cheese and the same Paris bearnaise sauce on the steak. Even though I found the patty to be slightly under seasoned the cheese and sauce definitely made up for it.

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Been a while since I’ve posted a photo of myself haha and Mr Bao insists this is a good photo of me just before I was going to shove the burger into my mouth :P

Lemon Tart, creme fraiche $16.9

Lemon Tart, creme fraiche $16.9

I honestly wanted to try all the desserts – creme brûlée, apple tart tat in, mille-feuille and profiteroles. But we settled on the Lemon Tart because I had cravings and once again Ash recommended it and I trust her judgement. It was one of the best lemon tarts I have had in a very long time, with a sweet shortcrust pastry and that luscious lemon curd filling that had the right about of tartness and paired with creme fraiche. Personally I think I would have preferred vanilla ice-cream but both are fine by me.

No doubt Entrecôte has become a new favourite of Mr Bao and I with its great dishes, friendly staff and most importantly for us dog friendly. I think it’s also a great brunch spot for a brunch of girls to try to be Blair Waldorf from Gossip Girl…ok sorry I got carried away haha I’ve been rewatching the series. Anyhow, we will be revisiting for sure! Have a great weekend!

Entrecôte on Urbanspoon

Pancakes on the weber – Barbeques Galore

Pancakes on the Weber

Pancakes with grilled banana, vanilla ice-cream and salted caramel

 

 

My Dear Readers this is part two to my previous post about cooking on the weber and using a kettle :) I kid you not it was not planned but Barbeques Galore contacted me just before Heatbeads® did, to help them create a recipe on the weber. First thing I think about making is of course dessert but haha once again I’m clueless at this barbecuing business…so again I consulted Annoying Uncle and other colleagues.

 

 

BarbequeGalore

Clearly desserts weren’t their forte because these middle aged men kept steering the conversation back to roast pork, pulled pork and all other savoury things! Focus men! I need dessert recipes and ideas haha so I edited up coming up with the thought of making pancakes on the grill, topped with grilled banana, ice-cream and salted caramel! But how do you cook pancakes…. the liquid will all run through. Then Annoying Uncle said this recipe could work but I would need to get a hot plate. A what? I had no idea but apparently it’s a plate made out of cast iron that you place over the grill and it can be used like any fry pan I guess.

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A funny side story, I didn’t have the weber or the chimney and all the equipment I needed back then…so Annoying Uncle had to lend me everything! Very grateful for his help and assistance :) But you can purchase it all from Barbeques Galore So he explained to us how to use the chimney and light the firelighters and using an indirect method (BBQ Briquettes) on both sides of the weber and place the hotplate over it.

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Will be sharing the recipe below, I’ll quickly run through the steps with you here first ~ basically once the plate is hot enough, you can poor the pancake mix and cook it as per usual. Just make sure you grease the hot plate very well as we found it to be a little difficult to flip the pancakes.

Left: Failed :P Right Looking good!

Left: Failed :P
Right Looking good!

As you can see, it can be tricky pouring the mixture and flipping it so take your time, and even if it doesn’t look nice I promise it’ll still taste good!

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Once the pancakes are done or you can cook them at the same time, cut some bananas up and put them on the grill for approximately 3 minutes each side.

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That’s all the cooking required, now all you need to do is assembly it! We had 3 pancake then topped it with vanilla ice-cream, grilled bananas and most importantly salted caramel with gold flakes because it’s from Burch and Purchese.

I came up with this recipe because I wanted something that was easy and sort of fail proof for us newbies! Hopefully, I’ll get better at this and develop a more in-depth relationship with my weber and will share with you more savoury and dessert recipes :D

Recipe – Pancakes on the weber with grilled bananas adapted from Nigella Lawson
Yield – 10-12 pancakes depending on size

Ingredients
1 tablespoon baking powder
1 pinch of salt
1 tablespoon white sugar
2 large eggs (beaten)
30g unsalted butter (melted and cooled)
300ml milk (regular)
225g plain flour
Extra butter for frying
1-2 Bananas
Vanilla ice-cream
Salted caramel sauce (homemade or store bought)

Notes
– You must have a hotplate to make this recipe
– Remember to use an indirect method to cook these pancakes in the weber
– Try to use bananas that are not too ripe as it will become very soft

Method
1) Heat the weber as per instructions, please refer to my previous post for more information about lighting the BBQ briquettes. Fill the baskets full of charcoal and use an indirect method where they are placed on both sides of the weber.
2) To make pancake mixture, place all dry ingredients (flour, baking powder, salt and sugar) into a large bowl and create a well in the middle and add the wet ingredients (beaten eggs, melted butter and milk). Mix it very well with a whisk or wooden spoon. You can then poor this into a jug to make it easier for pouring.
3) Place hot plate over the grill and wait for it to heat up, once hot grease well with butter and pour batter to make pancake.
4) Wait approximately 3 minutes when bubbles start to appear, it means it is cooked and you can flip them and cook the other side. Place on plate and continue cooking pancakes.

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5) Cut bananas lengthways and put on grill directly and cook for 3 minutes each side.
6) To serve, place pancakes on plate, 1-2 scoops of vanilla ice-cream on top, grilled bananas on the side and finally pour salted caramel over!

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And that’s it! Pretty easy and a great dessert to make using the weber :) Actually you can even make this for breakfast! Please let me know if you try this recipe!

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This is a sponsored post by Barbeques Galore, however, recipe and opinions are all honest. 

Quick & Easy Barbecuing – Heat Beads® Chimney Booster

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Australia is definitely a nation who loves their barbie (barbecuing) especially on weekends and special occasions, it’s part of our culture :) I worked in a team of all middle aged men (I hope none of them are reading this blog post haha) and it’s become a habit for them to come to work on Monday and discuss  their success or failure stories on the weber over the weekend. I usually just smile and secretly roll my eyes. I’ve never understood how it all works…because it always took us more than an hour to light the BBQ briquettes.

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That’s why when Heatbeads® asked if I would like to try their new Chimney booster, which can light the BBQ fuel in 12 minutes I was very intrigued how it all works! Headbeads® was very generous and sent me a brand new Weber kettle which you can find in most hardware stores. They also sent me a Headbeads® Chimney, the new Chimney Booster, BBQ briquettes, firelighters and everything else I needed to create a recipe.

Heatbeads 1I never thought I would get excited over a new Weber but it was so shiny and it was quite entertaining watching Mr Bao build it. Cupcake kept stealing the nails and parts and we had to chase after him, such a naughty puppy!

Heatbeads3Anyhow, moving onto using the new chimney and chimney booster, I had my usual helpers Mr Bao and our ever so eager puppy Cupcake who just walked around and sniffed everything. But I still needed some professional help, because I honestly don’t know what to make on a weber, so I recruited my manager AKA Annoying Uncle to help me :) He did a great job explaining to me how the Chimney and also the Chimney booster works and recipe ideas that were quick and easy.

Annoying Uncle this is what  REAL Chimney LOOKS LIKE!

Annoying Uncle this is what REAL Chimney LOOKS LIKE!

I have to rub this photo in his face, because he showed and lent me his very very rusty looking chimney so I wanted to show off my spanking new one!

Heatbeads® Chimney Booster

Heatbeads® Chimney Booster

I’m going to send you to the Heatbeads® website for more information about there new Chimney Booster and how it works. But I’ll try and give you a simple explanation here, the chimney starter is used to light the BBQ Briquettes quicker and because the air circulates inside. Generally, that takes about half an hour to light them. However, the Chimney Booster has batteries and accelerates as airflow is being directed up the chimney from the Booster to heat the BBQ Fuel quicker.

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As you can see it’s quite easy to use, just light the firelighters, place the chimney full of Heatbeads® over it and let it works it’s magic! I was really impressed at how quickly the BBQ briquettes became ashes all over which Annoying Uncle said it means they’re ready to be used.

Direct Heat

Direct Heat

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The first recipe I tried was a super simple grilled Kingprawns, so it required direct heat. So we plead the BBQ briquettes, into the baskets and into the middle of the weber. We then placed the grill over and waited for the king prawns to cook about 4-6 minutes one each side depending on the size of the prawn.

Grilled Prawns on the Weber

Grilled Prawns on the Weber

Once cooked and they’ve turned a gorgeous orange colour, sprinkle with salt and pepper, parsley and lemon. We also paired it with a simple mango salad :) They were so easy and quick to make and kept Mr Bao very happy! I didn’t write a recipe because it was so simple I’m sure you’ll be able to it too, however, if you want a recipe leave me a comment or shoot me an email!

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Next up is the quick and spicy BBQ Chicken wings, it only takes about 35-40 minutes to cook on the weber, which is still pretty quick given that you brine it at least 4 hours or even overnight. The spicy flavour also comes from the dry spice mix that is rubbed onto the chicken before being cooked.

Quick & Spicy BBQ Chicken

Quick & Spicy BBQ Chicken

Recipe – Quick & Spicy BBQ Chicken adapted from DJ BBQ

Serves: 4-5
Preparation Time: 1 hour plus 4-more brining

Ingredients
4 Chicken Thighs*
4 Chicken Drumsticks*
For the Brine:
3 tablespoons brown sugar
1 teaspoon cayenne pepper
2 teaspoon onion granules
2 teaspoons garlic granules
4 tablespoons sea salt
1 tablespoon freshly ground black pepper
375ml water plus 250ml cold water

For the spicy rub: 
3 tablespoons brown sugar
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
1 tablespoon onion granules
1 tablespoon cayenne pepper
1 tablespoon of chilli powder*

Notes: *
– Annoying Uncle advised not to use chicken breasts as it will dry out too quickly so stick with thighs, drumsticks and perhaps wings
– I like my chicken really spicy so that’s why I used one tablespoon, if you’re feeding the little ones or those who can’t take chilli, perhaps reduce the amount to 1 teaspoon

Method
1) Make the spicy rub first, mix all ingredients into bowl and set aside, you can do this well in advance as the mixture will stay fresh in an airtight container in the fridge.
2) Now move onto the making the brine, in a large saucepan heat up 375ml of water, store in all the other ingredients and stir until the salt and sugar dissolves. Turn off the heat and pour the liquid into a heatproof bowl and stir in 250ml of cold water and set aside. Once cool enough place into the refrigerator for an hour before adding the chicken into the brine and return to the fridge for 4 or even overnight.Heatbeads4
3) When its time to cook, drain the chicken and discards the brine, remember to pat the chicken dry and let them return to room temperature before cooking.
4) Rub the spicy mix all over the chicken and place it over the weber using an indirect heat method, where the BBQ Briquettes are placed on each side.

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5) Cover weber with the lid and cook for 35-40 minutes, turning every 10 minutes. Remember to check whether chicken has cooked through before eating, poke the thigh to check if the juice runs clear it is cooked and ready.

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We had a run around the garden with Cupcake and within no time the chicken were ready. I accidentally burnt the skin of a few of the drumsticks but I promise it was still moist and succulent inside :D

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Sticky Pork Ribs

Last thing we made that night were these Sticky Pork Ribs, they were another easy recipe simple marinate them over night and cook them on the weber. It takes about 45-50 minutes or even longer depending on the thickness of the ribs.

Recipe – Sticky Pork Ribs adapted Taste.com.au

Serves: 6 people
Preparation time: 1hour please marinating

Ingredients
2.4kg Pork ribs racks (American Ribs)
For the marinate 
125ml (1/2 cup) beer
80g (1/2 cup lightly packed) brown sugar
60ml (1/4 cup) Worcestershire sauce
120ml Golden Syrup
1 tablespoon mustard powder
1 tablespoon smoked paprika
Few drops red Tabasco pepper sauces

Sticky Pork Ribs

Sticky Pork Ribs

Method
1) Combine beer, sugar, Worcestershire sauce, golden syrup, mustard powder, paprika and tabasco in a bowl, add pork ribs and coat all over. Cover and place in the fridge for 4 hours or overnight to marinate.
2) When ready to cook, drain the ribs and put the marinade a side. Poor marinade into a saucepan and place over low heat and simmer until mixture thickens.
3) Oil the grill or hot plate well, cook the ribs making sure you turn and bast very often to avoid it from drying out or burning (every 5 to 10 minutes). Cook through and until its sticky and golden, now enjoy!

Headbeads® Chimney and Chimney Booster

Headbeads® Chimney and Chimney Booster

Overall, we had so much fun playing with our new BBQ toys and I can finally understand a little more why the guys at work are so obsessed with barbecuing and also their chimney. With the Chimney booster it really cuts the time of lighting the BBQ briquettes by a lot which is great as I am a very impatient person and get hangry (hungry x angry) all the time! Now I can’t wait to show off to all my colleagues what I’ve made and make them jealous of my new Chimney booster!

For more information on Headbeads® product visit their website :)

Daisy@Nevertoosweet received the BBQ Set as a gift from Headbeads® and Keepleft PR 

Janice Wong High Tea – Aria, Langham Melbourne

Janice Wong High Tea

Janice Wong High Tea

I think I will describe myself as a High Tea Addict! If there’s a high tea I will be there :P That explains why I have been a repeat offender and gone back to the Aria Bar at the Langham Hotel in Melbourne so many times. This time Shelle (Iron Chef Shellie) kindly took me to try out the Janice Wong High tea as part of Melbourne Food and Wine festival. For those who don’t know Janice Wong is the executive pastry chef for the renown dessert bar 2am in Singapore which I was lucky to try a couple of years ago when I visited.

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Let’s jump right into the high tea, Shellie and I are both tea drinkers so we got the usuals. Yes that is English Breakfast for me (can’t be classic tea) and Earl Grey for her. I really liked the china they use too, if I remember correctly it is specially designed for Langham by Wedgewood.

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We got there quite early on a Tuesday so it didn’t take long for the 3 tier stand to arrive. We started from the top with freshly made sandwiches, and I’m usually quite picky because it’s always a disappointed when they are pre-made and the bread is try. But these sandwiches were perfect, with a good selection of fillings – egg salad, tuna, chicken, cucumber and smoked salmon.

Matcha desserts!

Matcha desserts!

Then moving down were two plates of desserts designed by Janice Wong. And I’m not sure if I can describe to you in words HOW excited I was to see so much GREEN on this plate! Because the green means MATCHA (Japanese Green Tea) and those who know me will know how obsessed I am about it. Let me quickly go through, there was a petite chocolate cake very moriesh reminded me a little of the Opera cake, matcha fanciers and also the warm matcha tart.

20150303-IMG_6631I will repeat that it’s a Warm Matcha tart meaning the centre is not set and I could feel the liquid inside wobble as I picked the tart up. The waiter suggested we started with this first as it’s best eaten when still warm. So here I go!

Warm Matcha Tart!

Green liquid gold!

I took one bite and quickly snapped this photo! Were you can see the green liquid gold as I liked to describe it flowing out! It was have to be one of the best matcha tarts and possibly desserts I have had. The tart case was still warm, with great buttery flavour and crumbly texture. But the filling was simply the best, it had such intense matcha flavour and wasn’t bitter at all! I would go back to this high tea just for this tart again.

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Continuing with the desserts, we moved onto the Singapore inspired choux the green and yellow puffs. The green actually had a kaya custard filling and for anyone who enjoys kaya would have really liked these. The chocolate tart with golden pop rocks was another impressive tart and even the caramel popcorn with freeze dried raspberries were delicious. I definitely had trouble pacing myself and kept popping them into my mouth.

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This is a short post, not many photos because I was too busy chatting and catching up with one of my favourite girl Shellie and I really enjoyed everything! Thanks again girl for taking me as my birthday present! Before I forget the tea set also comes with scones (fruit & plain) butter, clotted cream and jam :) The Janice Wong High Tea is still available for $65 per person until the 13th of March (2 days left) so if you’re quick you might be able to score table.

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Flavours of Asia Market – Caulfield Racecourse + GIVEAWAY *Winner Announced*

Dearest Readers, did you know the Melbourne Food and Wine Festival is on from the 27th of February to 15th of March :) As a foodie it’s always an exciting time look at the events calendar and pick a couple to go to, food is always good and generally so much fun. Talking about events, I have one you might be interested in going this weekend and that is the Flavours of Asia Market Festival on the 28th of February (Saturday) at Caulfield Racecourse.

Flavours of Asia

 

This Saturday it’s not only going to be the Blue Diamond Stakes Day at Caulfield, but they are also going to host a Flavours of Asia market with a range of Asian food stalls which include, Wonderbao, Hammer & Tong and Hoy Pinoy :) Mr Bao and I were lucky enough to be invited to the preview even last week and we were very impressed with everything.

Flavours of Asia

The night started with the lovely bartender making us the market’s featured cocktail named ‘Market Mule with a Kick’ cocktail which is a combination of vodka, ginger ale, lime & chilli.

'Market Mule with a Kick' cocktail

‘Market Mule with a Kick’ cocktail

I quite enjoyed the cocktail and found it to be quite sweet (the way I like things) and the hint of chilli made it even more refreshing. It probably could have had a little more vodka in it to give it that extra kick, but given my low tolerance in alcohol this was good for me.

Lechon Kwali - slow braised and crispy fried pork belly

Lechon Kwali – fried pork belly

We were then offered some canapés from Hoy Pinoy which is a Filipino BBQ and Street Food stall, I’ve had some of their skewers at the Queen Victoria Night Market, before so I knew this would also be amazing. This is the Lechon Kwali slow braised & crispy fried pork belly with buck, chilli and yemma sauce. It had one of the best crusts on pork belly I’ve had, but the meat itself remained soft and tender! Highly recommended dish!

Red and Black Rice Salad

Red and Black Rice Salad

Moving onto a palate cleanser, this is the Red and Black Rice salad from Hammer & Tong, which had green peaches and also pomegranates. It was probably a little too green for Mr Bao’s liking but haha I quite enjoyed it and think this would be perfect to take to work for lunch.

BBQ Pork Bao

BBQ Pork Bao

You should always except to see Bao (Buns) at an Asia food market haha so there was definitely Pork Bao’s from Wonderbao. It’s been a while since I’ve visited Wonderbao the dough was still just as fluffy and filling was equally tasty.

Pork Bao

Pork Bao

Mr Bao was the photographer that night and he wanted to take a photo of the filling to show you ~ As you can see has generous juicy BBQ Pork filling.

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Hoy Pinoy

While we were enjoying the canapés and cocktails, we started smelling charcoal and saw on the far left corner of the racetrack was a lovely lady from Hoy Pinoy making their famous skewers. Can’t wait to devour these!

Wouldn't it be nice to have a skewer grill at home?

Wouldn’t it be nice to have a skewer grill at home?

I’m not sure I would use this skewer grill much at home…but just the look and smell of it made nudge Mr Bao and tell him we should buy one and have a skewer party hehe :)

Inihaw na Baboy - Pork Belly Skewers

Inihaw na Baboy – Pork Belly Skewers

We started with the Inihaw na Baboy – Pork Belly Skewers with a banana ketchup glaze, it can get messy eating these skewers but it’s worth it. I’m slightly addicted to that sweet sticky banana ketchup glaze and those crispy bits.

Inihaw na Manok - Chicken Skewers

Inihaw na Manok – Chicken Skewers

Even though we enjoyed the pork belly skewers, the Inihaw na Manok chicken skewers in traditional soy glaze I think it’s very similar to chicken adobo and was the clear winner for me. Not sure if it was the succulent chicken or simply the soy glaze but it was fantastic.

Braised Pork Belly Gua Bao

Braised Pork Belly Gua Bao

I have to admit I was already getting a little full by this stand, but there was more food coming, next we moved inside and were each given a Braised Pork Belly Gua Bao and another bao with fried tofu. It also came with picked mustard, coriander, cucumber, picked carrots and crushed peanuts. The gua bao’s already had hoisin sauce and all we had to do was add the condiments ourselves. I really liked this idea as I don’t like it when there’s too much picked mustard.

Andrew from Hammer & Tong

Andrew from Hammer & Tong

We then met Andrew Ward from Hammer & Tong, we weren’t allowed to just sit and wait for our next course :P we were asked to get up and learn from the Master how to make their ever popular Soft Shell Crab burger!

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I have always enjoyed the soft shell crab burgers at Hammer & Tong, the crab was always crispy with a very light batter and not covered in heavy dough. I found out that night the secret was actually tapioca flour as opposed to wheat flour! Andrew said they can make up to 10 burgers in 3 minutes at the night markets!

Soft Shell Crab Burger

Soft Shell Crab Burger

End result is this delicious brioche burger with freshly fried soft shell crab, salad and some mayo delicious! Another highly recommended dish you must try at the Flavours of Asia market or at their cafe in Fitzroy.

 

Ice-cream Gua Bao by Creame Supreme

Ice-cream Gua Bao by Creame Supreme

Creme Supreme is the new bao venture by Wonderbao where they’ve decided to come ice-cream and baos together to make dessert buns. I didn’t expect the gua bao (buns) to be deep fried to a nice golden colour, sandwiched in-between is black sesame ice-cream, crushed peanuts and drizzle of syrup. It reminded me of a fried donut which essentially is fried bread dough :)

I really enjoyed the preview event and wished we didn’t have other commitments so we could go again! To enter Caulfield Racecourse it will be $20 admission fee for adults, $10 for Concession and free entry for kids 13 for more information check out their website here. I’ve recommended my manager and colleague and they’re both going so hopefully they’ll enjoy the food as much as we did!

UPDATE UPDATE! I’ve just been notified I can offer 1 Reader two VIP Tickets to the Flavours of Asia Market with your own Picnic Suite!

To enter this giveaway
– Leave a comment and tell me have you tried Ice-cream Gua Bao (buns) before? 
– For more entries please ‘Like’ me on Facebook and Follow me on Twitter ~ If you’ve already done that please let me now! Thank you!
– Giveaway ends on the 27th February (Friday 5pm) 
– You may reenter daily, one entry per day
– Winners will be chosen by me personally and announced on this blog and notified via email on the 27th February and tickets emailed to winner.
– Open only to all Melbourne residents (Sorry International Readers!)

WINNER ANNOUNCED!

Congratulations Gary James, I have emailed the VIP Tickets to you!

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Daisy@Nevertoosweet and Mr Bao attended Flavours of Asia as guests of Melbourne Racing Club and Haystacc PR

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