Tag Archives: Dessert

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.

Entrecote

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.

BarbequeGalore6

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.

BarbequeGalore3

 

 

 

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. 

Jam Tarts & Fig Maple Syrup Scones – Hanks Jam

Berry Tarts

Berry Tarts

 

Happy New Year my Dearest Readers :) We have officially started the new year! I’m not sure what 2015 is going to be like for me…but I have set some New Years resolutions and one of them is to hopefully place more focus back onto the blog and be able to post regularly again! It can sometimes be quite difficult to work full time and also find the time to blog, I am very lucky to have Mr Bao help me. But sometimes he’s busy too. That doesn’t matter, because I have some exciting news my awesome friend Kaylee has agreed to help out part-time and be Food Stylist and Creative Director!

Fig and Maple Syrup Scones

Fig and Maple Syrup Scones

Super excited to have Kaylee help! She has an eye for pretty things and grasps the idea of less is more much better than I do :) Just before Christmas I was sent some Hank’s Jam from Wordstorm PR to try and create some recipes. That become the first project we did as a small team of three :) Mr Bao was photographer and chef, Kaylee was styling and I was errr Director and food taster oh yeah and the writer!

Hank's Jam

A little background about Hank’s jam, it was first created 21 years by a chef named Hank in Bronte a beach side suburb in Sydney. It became very popular and local cafes started stocking it and now it is easily available at Woolworth, David Jones and many gourmet delicatessens. I’m sure I’ve seen Hank’s jam before but haven’t had the chance to try.

Strawberry Hank's Jam

Strawberry Hank’s Jam

The jams are quite thick and concentrated and had a good variety of jams and marmalade :) I was particularly intrigued by the fig and ginger jam as it’s quite rare to see this flavour of jam. That inspired me to make fig and maple syrup scones as I think it would pair very well with the jam. Kaylee on the other hand suggest jam tarts and decorate them with fresh berries to give it a super Christmassy feel! Both ideas were great so that’s how we ended up making both jam tarts and the scones!

Jam Tarts

I have to admit these should be called Cheat’s jam tart, because I completed cheated and used store-bought tart shells and simple filled them desiccated coconut, strawberry jam and fresh berries. In my defence though, Christmas and New Year is a very busy time so a little cheating is absolutely acceptable! The tarts can be a little sweet because of the jam, however, the tartness from the fresh raspberries and blackberries balanced it out wonderfully.

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We had a few issues when making these scones haha we sort of burnt the first batch! They were very dark looking! So we had to quickly make another batch and not sure why they didn’t raise as high as we expected so I apologise they may not be the ‘best’ looking scones but I promise you they taste fantastic! Plus I think Kaylee has done such a good job in styling them can’t wait for our next ‘project’! Very happy for you to join the Never Too Sweet blog :) We hope you will like these recipes and I highly recommend the fig and ginger jam on scones, toast, cake anything :D

Recipe – Jam Tart (Cheat version) original Never Too Sweet recipe
Yield – 12 mini tarts

Ingredients
1 packet of store bought Sweet Tart cases (Used Pampas here)
1 jar Hank’s jam of your choice (Used strawberry here)
60 grams desiccated coconut
3 punnets of fresh berries (e.g Raspberry, Strawberry, Blackberry, Blueberries)
Icing Sugar to garnish

Note – Feel free to adjust the amount of desiccated coconut and jam accordingly to personal tastes :)

Method
1) Bake sweet tart cases according to package usually for 10-15mins until golden brown. Set aside to cool.

Kaylee in action :)

Kaylee in action :)

2) Once the tart are cool, place a teaspoon of desiccated coconut into each tart and place a tablespoon of Hank’s jam and spread evenly.
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3) Set the tarts aside for 10 minute to let the jam set, alternativeluy you could put them into the fridge for 5 minutes. This will make it easier for the fresh berries to sit on top of the jam and not move as much.

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4) Arrange the fresh berries on top of the tart and again let it set for 5 minutes and sprinkle icing sugar.

Ta-da! They’re done :D How easy was that?! We were chatting while making these so it probably took half an hour but I think you could easy make these in 20 minutes or so! Easy to make and can easily impress anyone!

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Recipe – Fig and Maple Syrup Scones adapted from Macheesmo
Yield – 10-12 scones depending on size
Ingredients
525g (3 1/2 Cup) plain flour
180g (3/4 Cup) caster Sugar
1 Teaspoon salt
1 Teaspoon baking powder
1/2 Teaspoon baking soda
225g (2 sticks) unsalted cut into cubes
1 cup dried figs (chopped)
3/4 Cup buttermilk (shake well)
1/2 Cup thickened cream
1/4 Cup maple syrup
1 egg beaten (used for egg wash)

To Serve
Hank’s Fig and Ginger jam
Whipped Cream

Notes – Key to making good scones is not to over knead or work the dough, once everything comes together quickly roll/cut up and bake :)

Method
1) Preheat oven to 200C (400F). Mix all dry ingredients (flour, sugar etc) together in a large bowl, add unsalted butter and rub into flour using fingers.
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2) Once the mixture resembles bread crumbs and butter is mixed well, add wet ingredients – buttermilk, thickened cream, maple syrup. Quickly mix using a wooden spoon or I was told two butter knives, once the mixture comes you can add the dried figs and mixed until just combined.

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3) Once the mixture has been combined you can pinch ping pong sizes and roll them gently or roll it into a large 1 inch sheet and use a cookie cutter to cut round pieces. Around them on the baking try, it’s ok for them to be touching. Using a pastry brush, dip into beaten egg and brush over unbaked scones.

4) Place into over for 12 – 15 mins until golden brown and have risen up. Serve with whipped cream and Hank’s fig and ginger jam to make it even more figgy (if that’s even a word) hehe!

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Daisy@Nevertoosweet received these Hank’s Jam as a gift from Hank’s Jam and Wordstorm PR 

Last post for 2014 – Addict Food and Coffee

Can you believe it my Dear Readers? It’s already the last day of 2014! I’ve started to reflect back on the things that have happened this year and realised it has been such a turbulent year with so many highs and lows. The highs include getting our little puppy Cupcake, the birth of my niece (name has been confirmed as Valerie) and achieving some new goals at work. While the lows have been an emergency trip back to Hong Kong for my sister, moving houses and some personal issues.

Best Gift of 2014

Best Gift of 2014

Anyhow, it all doesn’t matter because the year is ending and I am grateful for all the experiences, failures and success!

Magic $4

Magic

Enough talk moving on to the actual post, brunching has always been a tradition of Mr Bao and I on the weekends and now we bring Cupcake along ~ I’ve seen Addict Food and Coffee come up in my Instagram feed quite a few times and knew I had to come try. Mark Boyd and Steve Hogan are the masterminds in the kitchen, they previously worked at St Ali and now it was their time to shine :) Mr Bao ordered is usual coffee and really enjoyed his single origin magic and commented on the overall nuttiness flavour.

Ice Coffee $6

Ice Coffee

Sorry I forgot to take a photo of the menu, so I don’t have the price for the coffee or food here, but I promise to update it once I’ve revisited and have it ~ It wasn’t a very hot day, but we were sitting outside and the sun was out so I felt like an ice coffee. I really liked the presentation of the coffee in a little milk bottle and also a chilled glass with more ice.

Addict Food and CoffeeEven though the colour looks quite milky, it actually had good coffee flavours. However, I would recommend drinking it quickly otherwise the ice will melt and dilute the coffee or drink it from the milk bottle ~

Southern pulled pork burger with Parmesan fries

Southern pulled pork burger with Parmesan fries

The menu here has a good balance between the traditional breakfast dishes with eggs and bacon, yet also caters for vegetarians and also vegan options. But being Mr Bao… he decided to try the Southern pulled pork burger with Parmesan fries. It was more like a sub to me with the long bun instead of the round burger bun ~ The pork was soft and flavoursome, however, what really caught our attention was the Parmesan fries, they were freshly made thin and crispy but not oily. We ended up fighting over who will get the last piece!

Chargrilled corn with poached eggs, polenta bites, yellow beet purée

Chargrilled corn with poached eggs, polenta bites, yellow beet purée

My choice was this is my vegetarian dish Chargrilled corn with poached eggs, polenta bites, yellow beet puree and also roasted beets. Now you see this was a vegetarian dish but Mr Bao decided to ask for a side of bacon without consulting me, simply because he didn’t want a veggie dish haha not that I really mind but I see no issue with eating healthy somedays!

hargrilled corn with poached eggs, polenta bites, yellow beet puréeThis dish was beautifully plated and I really liked all the different colours. Even without the bacon there was enough flavour and texture, I was particularly fond of the polenta bites (I’m a huge fan of polenta!) it was crispy on the outside but still stayed warm and fluffy inside. I’m not usually a fan of beetroot but because it was roasted it was very sweet and I guess… the bacon did complete the dish but then bacon always does :D

Buttermilk Pancakes with Mascarpone and raspberries.

Buttermilk Pancakes with Mascarpone and raspberries

So far we’ve enjoyed all the drinks and food at Addict Food and Coffee, but honestly nothing beats these buttermilk pancakes with poached pear, mascarpone cream and fresh raspberries! Sure pancakes have become a staple on menus across Melbourne, but there’s something about these warm fluffy pancakes. It was a generous serving of two thick buttermilk pancakes, that are slightly dense which is the way I like, paired with mascarpone and poached pear! Even Mr Bao was impressed and ate more than half of these pancakes! I was close to ordering another serve just for myself :D

We really enjoyed Addict Food and Coffee, staff were very friendly and efficient and most importantly they have those buttermilk pancakes and very dog friendly which is important to us now.

Addict Food and Coffee on Urbanspoon

 

 

And that ends my last blog post of 2014 on a sugar high! I would like to say how grateful I am for those who have loved and supported me this year. That includes many people but of course Mr Bao (I admit I am hardwork!), my sister Win Win, my family and friends! But I also also grateful for your support my Dearest Readers, thank you for always being here and supportive loyal even when I haven’t had time to blog, I know you’re still here waiting for me!

With that I would like to wish you all a very Happy New Year and may 2015 bring you more joy and happiness :)

Sydney Foodie Getaway – Club Carlson

Source: Google Image

Source: Google Image

Sydney is one of our favourite cities to visit in Australia. Mr Bao and I try and visit once a year if not more, however, this year we haven’t had the chance to make the trip up…but we’re planning to do so very soon. We’re itching to go back :) Coincidentally, I was invited to participate in a competition where I detail my ideal weekend in a blog post and if I am lucky enough to win, I will get an all expense paid for trip worth $3000 for 2 people! So wish me good luck my Dear Readers!

Source: Radisson Blu

Source: Radisson Blu

This competition is ran by Club Carlson which is the records program of the Carlson Rezidor Hotel Group which own the Radisson Blu, Radisson, Park Plaza, City Inn to name a few. I assume as a club member the more you visit, the more benefits you will receive and be able to redeem free nights which would be a great excuse to travel more and save money on accommodation! So my ideal weekend would start off with a 9am flight from Melbourne and arrive in Sydney just after 10am. This will give me more than enough time to catch a taxi and get to the Hotel. I would book a foodie getaway Bentley Package at the Radisson Blu Hotel.

Source: Radisson Blu

Source: Radisson Blu

Hopefully my room will be ready and we will be able to check into our room, put our luggage away and head out for brunch! Whenever I go to Sydney I go a little crazy and do as many food stops as I can!

Flour and Stone

Flour and Stone

First stop, I will definitely go visit Nadine Ingram owner of Flour and Stone! I simply cannot get enough of her Panna Cotta lamingtons! I’ve been annoying her for the past 2 years to please deliver them to Melbourne! I will also bring my own little esky to take a couple more home to Melbourne!

After two food stops, it’s time to do some exercise and what I mean by that its SHOPPING :)

Even though I live very close to a Westfield in Melbourne, I love shopping at Westfield Sydney. There’s a good variety of stores from the high end brands such as Prada, Miu Miu through to the more casual and affordable shops like Dotti. Let’s not forget about the food! They have Din Tai Fung (love their Xiao Long Bao), Ipuddo and more importantly Laduree!

Laduree

After some exercising I will definitely take this opportunity to sit down at Laduree and have a macaron or two will a cup of tea. Perfect way to spend and afternoon if you ask me!

I’m probably pushing it…because we’ll be stuffed by then…but I still want to make ONE more food stop before we head back to the hotel! That’s a quick dash to Bourke Street Bakery for their Ginger Brûlée tart.

With a large box of goodies from the bakery, we will head back to the Radisson Blu hotel. Remember how I said I’ll book in the Bentley Package, well it’s called this for a reason. It’s because this package includes one night’s stay in a Premier Room and also 2 tasting menus at the renown two hatted restaurant Bentley. I knew the restaurant was moving from Surrey Hills to a new location, however, I didn’t know it was into the Radisson Blu. It will be two birds one stone if I stayed at the hotel and also save on travel time ~

I’ve just had a look at the tasting menu and every thing sounds amazing what do you think of this dessert Violet Ice-Cream, Cocoa Honeycomb and Blueberry? hehe I think after a 7 course degustation dinner we won’t be hungry so we’ll head back to our room and relax! I’ll most definitely be using the free wifi to Instagram all the things we’ve ate that day!

Source: Radisson Blu

Source: Radisson Blu

We’ll leisurely wake up at 9am the next morning and order breakfast from Bistro Fax and delivered to our room, because I love the idea of breakfast served in bed! It’s a plus because it’s also included in the package without having to pay anymore ~

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After breakfast we’ll slowly get changed and pack everything and prepare to check out, we won’t rush because it’s Sunday and we should enjoy the time left we have in Sydney. We’ll leave our luggage at the hotel so we won’t need to carry it around with us. We will then make our way to the Sydney Fish market for some fresh salmon sashimi, baked lobster and cheese. This photo above was taken a couple of years ago when we visited the fish market :) I’m sure I’ll be doing the same when I go this time!

Wasting no time after a delicious round of seafood, I’ll drag Mr Bao to Blackstar Pastry a patisserie that has been on the top of my list for the longest time! Can’t believe I haven’t had this Strawberry Watermelon and rose water cake before!

Source: Radisson Blu

Source: Radisson Blu

Since we’ve left our luggage at the hotel, I thought we should try the High Tea at the Radisson Blu as you all know how much I like high teas ~ It appears to be a traditional afternoon tea set with a good range of savoury and sweet items.

And that will take us to the end of our foodie getaway weekend in Sydney. I will be so sad to leave Sydney so soon! I hope you liked reading about my ideal weekend away. I got so excited writing about this post, I’m already looking at tickets to Sydney! I really hope I will win and we will be visit Sydney very soon :D

Daisy@Nevertoosweet was not sponsored to write this post, however, this is part of a competition run by Digitaslbi and Carlson Rezidor/Club Carlson.  

Garfield’s Birthday Dinner – Sapore

Hello My Dearest Readers :) Sorry I’ve been so quiet, but I promise I have a good excuse! For starters, I became an Auntie again my sister Win Win gave birth to a baby girl who is  our little angel! We don’t know her name yet, it’s been two months but they are still indecisive, so if you have any suggestions please share them in the comments below.

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Unfortunately, after giving my birth my sister had a hard time coping taking care of a very curious 4 year old and also a new born. So I decided to go back to Hong Kong for a week and spend some much needed time with family. I’m not very good with babies and trust me when I say I respect all mothers! It requires so much unconditional love to take care of babies and children, and I am definitely not ready for this responsibility yet. But I was glad to be home to spend time with them and do anything I can do to help :)

Sapore

Anyhow, in this post I wanted to share with you another birth and that is the birthday of my high school friend Garfield. If you’ve read my previous posts, you will remember Garfield only really likes Thai food, but I think he should try something else for his birthday! So he compromised and said he’ll be happy to go somewhere that makes good calamari. He has pretty high standards so I had to search high and low for a good place. I then remembered last year, when I visited Sapore they did a very good calamari and coincidentally they were doing a 50% off offer on Dimmi.com, so that’s how we ended up there on a quiet Monday night.

Beer $9

Beer

I have visited Sapore before and for those who are not familiar, it is at the end of Fitzroy St near the Esplanade and in summer it would be lovely to sit outside. Garfield started off with a beer imported from Italia and described it as rather dry.

Cider

Cider

While I stuck with a pear cider which was quite sweet to begin with, however, the aftertaste is sweeter. A shame Mr Bao couldn’t join us because I knew he would’ve enjoyed this.

House smoked salmon, asparagus, baby beet and cos salad $18

House smoked salmon, asparagus, baby beet and cos salad $18

 

The 50% offer was very generous everything on the menu including entrees, mains and desserts were half price. We quickly decided on the entrees and this was the house smoked salmon with an asparagus, baby beet and cos salad and also a horseradish mayonnaise. The smoked salmon had a much softer texture than the store bought salmon and not as salty which was quite pleasant.

House smoked salmon, asparagus, baby beet and cos salad $18

Don’t worry the salmon is there :) It’s just hiding behind all the salad hehe

Salt & Pepper Calamari with aioli, bitter leaf salad and a lemon dressing $18.5

Salt & Pepper Calamari with aioli, bitter leaf salad and a lemon dressing $18.5

Next up was the salt and pepper calamari, the main dish I wanted to bring Garfield and get him to try. Even though the calamari is on the entree menu, the waiter said next time if we wanted to we can also make it a main meal size.

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Garfield had a couple of bites and started to slowly nod his head. And I started smiling because I knew that meant he approves! The calamari is lightly battered in what I suspect to be polenta as it is quite light but still soft and tender in the inside.

Barramundi with mashed Potato and clams $32

Barramundi with mashed Potato and clams $32

Moving onto our mains, Garfield surprised me by ordering the Fish of the Day which was the barramundi with potato mash and clams. I didn’t expect him to order the fish, as I’ve alway seen him as 2 meat 1 veg sort of guy and would go for the steak :) I stole a bite and the barramundi was cooked very well with a good crispy crust. I would have liked a little more sauce, other than that it was very nice dish.

Twice cooked pork belly with confit celeriac, apple and a balsamic glaze $36

Twice cooked pork belly with confit celeriac, apple and a balsamic glaze $36

I ordered the 12 hour twice cooked pork belly with confit celeriac, apple and balsamic glaze. The pork belly was cooked until it is very soft and I really enjoyed the apple and balsamic glaze. But the confit celeriac was actually quite sweet and caramelised.

Vanilla donuts with strawberry jam and custard $14

Vanilla donuts with strawberry jam and custard $14

Garfield was complaining he was so full he couldn’t eat anymore, well too bad I want dessert so he got no choice :P We tried the vanilla donuts with strawberry jam filling and also custard. The donuts were quite small and dainty with a slightly doughy texture.

Chocolate and pistachio slice with salted caramel, honeycomb and passionfruit $14

Chocolate and pistachio slice with salted caramel, honeycomb and passionfruit $14

Last but not least is this chocolate and pistachio slice with salted caramel, honeycomb and passionfruit. It was rich and decadent with a smooth texture. I really enjoyed the homemade honeycomb and also the pistachio. However, I found the passionfruit a little too tart and didn’t quite match the rest of the element of this dessert.

We had a wonderful dinner and enjoyed all the dishes, it was also at great value with the 50% discount from Dimmi.com. Garfield really liked the calamari and said that he’ll return even without the discount so that’s definitely a win :) Recommend anyone else who has calamari cravings and would like to dine near the Esplanade in St Kilda.

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New Friend Leaving – Lucy Liu

Lucy Liu

Mr Bao laughed and rolled his eyes, when I told him, “I’m going to start my blog post with the following statement – I am a social butterfly”. I’m not sure what’s so funny about this statement, because it’s very true! I love socialising, meeting new people, making new friends:) Fellow Wong (that’s our nickname for each other since we have the same surname haha)  is one of these new friends I have made, we met through another friend last year and have kept in touch since then. If it wasn’t because of a busy work/life schedule and distance of where we live, I’m sure we would met up more. 

Lucy Liu

Anyhow, the sad news is Fellow Wong is relocating again, he is originally from Sydney, this time he is moving to Singapore. It’s a great move for his career and he’s definitely someone who likes a new challenge so we’re very happy for him, however, at the same time it’s sad to see a new friend leave. There’s a few more weeks before he moves, but we wanted to catch up a few more times. That’s how we ended up having lunch at Lucy Liu Kitchen and Bar, which is the new venture from Michael Lambie (The Smith, Circa), Smith Borg and Zac Cibbes. 

Kirin Apple Cider

I had a look at the menu before booking, and it gave me the impression of so modern Asian with Thai and Korean fusion. It seems to be on the rise with the number of modern Asian restaurants in Melbourne. The boys both shared a Kirin Apple cider, I didn’t know that Kirin produced ciders because I’ve always associated them with beer hehe I had a sip and found it to be quite crisp, but not too dry. 

Koh Tao Cooler - Apple, honey, apple juice, crushed ice top with soda $8

Koh Tao Cooler – Apple, honey, apple juice, crushed ice top with soda $8

I got a mocktail the Koh Tao Cooler with Apple, honey, apple juice, crushed ice and topped with soda. Really enjoyed this refreshing drink and paired quite well with our dishes with such rich flavours.

Freshly shucked oysters with red nam jim sauce $4 each

Oysters with red nam jim sauce $4 each

As a little starter we tried a freshly shucked oyster with red nam jim sauce. Haven’t had it with nam jim sauce before, found the slightly sourness helped bring out some of the sweetness from the oyster.

Barramundi & Scampi Dumplings with chilli, ginger and spring onions $14

Barramundi & Scampi Dumplings with chilli, ginger and spring onions $14

We then shared these Barramundi and scampi dumpling with chilli, ginger and spring onions. I’m usually sceptical of fish dumplings as they’re often quite fishy, but I was very impressed with these dumpling. They had a decent amount of filling and was actually quite tasty! Especially with the chilli sauce!

Crispy Pork Bun $8

Crispy Pork Bun $8

We then ordered a couple of buns to share, this is the Crispy Pork Bun with spicy kimchi and kewpie mayo. It’s so nice to see that Kewpie mayo is used more widely now and not only available in Japanese groceries. I’m addicted to it haha :) The bun itself was soft and fluffy, however, I found the crackly wasn’t as crispy as we would have liked and found the pork to be slightly bland.

BBQ Lap Cheong Hot Dog $8

BBQ Lap Cheong Hot Dog $8

This was my favourite! BBQ Lap Cheong ‘Hot Dog’ in a toasted milk bun with wombok coleslaw. A yum cha you can find Lap Cheong buns but they’re definitely not as indulgent as this one with that wombok coleslaw which I’m pretty sure has egg and more kewpie mayo! I really enjoyed this and would recommend you trying it!

Rare Breed Sticky Pork Belly $20

Rare Breed Sticky Pork Belly $20

This reminds me very much like that signature pork dish they have at Taxi Kitchen . I did find $20 for only 2 pieces of pork belly to be on the dearer side. It was also served a young coconut salad and red chilli. Unfortunately, we were a little underwhelmed as the pork was a little tough and once again under seasoned and not very sticky.

Koren Fried Chicken Ribs $14

Korean Fried Chicken Ribs $14

But then I was blown away again by the Korean Fried Chicken Ribs with kewpie mayo :) The ribs were not greasy with the flesh still tender, it was slightly spicy probably because of the marinate, and dipped into Kewpie mayo perfect!

Korean Style Crispy Pork Hock $38

Korean Style Crispy Pork Hock $38

Just in case I forgot to mention, the menu here is designed for sharing as most places are now! We’ve had a fair amount of food, so we decided to only get one dish from the ‘Larger’ section of the menu. We decided on the Korean Style Crispy Pork Hock with apple kimchi salad, pancakes and hoisin sauce.

Lucy Liu2

I would describe this dish like it a peking duck, but instead you replace the duck with pork! It’s quite simple, you hack into the pork hock, rip pieces off it, wrap it into the pancakes add a bit of the salad. Here comes some action shots for you!

Lucy Liu

Step 1

Lucy Liu

Step 2

Step 3

Step 3

Oh yeah last step is to wrap it and put into your mouth!!! We all really enjoyed this, the pork hock was tender with great smokey flavour, with a drizzle of hoisin sauce to give it some sweetness and the green apple for crunch! It’s also a very generous serving that could easily feed 3 to 4 people! I also liked the super thin paper like pancakes which means it’s less filling and you can eat more of it :)

Chocolate Dulce De Leche with blood orange foam $15

Chocolate Dulce De Leche with blood orange foam $15

If I had it my way, I would’ve forced the boys to have 3 desserts! But they were too stuffed, so I settled for only 2! Starting with the Chocolate Dulce De Leche with blood orange foam. I’m a little perplexed because I really liked the bottom layer with the dulce de leche, how sweet and rich it was. But then I’m really not a fan of blood orange, while it was the opposite for the boys they liked the foam more because it wasn’t as sweet :P

Crispy Banana Fritters $15

Crispy Banana Fritters $15

To make it easier for sharing, we got the Crispy Banana Fritters with coconut ice-cream and syrup. The batter in which the banana was coated in was thicker than I expected and not as crispy. Felt like a modern take and wasn’t as oily as the traditional one. Coconut ice-cream was creamy and nice with a sprinkle of toasted shredded coconut.

It was such a great catch up with Fellow Wong and as a side story, I’ve already introduced him to my good friend Ms S who will take care of him when he lands in Singapore. See I’m such a good friend haha I go to great lengths to take care of them. Back to Lucy Liu, I think it had some hits, but also some misses. I think some dishes they executed so well, however, lacked some flavour in some others. However, if you’re looking for a new place to have lunch or dinner with friends who take bookings, I think Lucy Liu is a good option. Plus the name is quirky :P

Lucy Liu Kitchen and Bar on Urbanspoon

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