Category Archives: Melbourne

Australia Day BBQ – Using Heat Beads®

Australia Day BBQ

Australians all let us rejoice,
For we are young and free;
We’ve golden soil and wealth for toil;
Our home is girt by sea;
Our land abounds in nature’s gifts
Of beauty rich and rare;
In history’s page, let every stage
Advance Australia Fair.
In joyful strains then let us sing
Advance Australia Fair.

Hello Dear Readers! Did you just recognise that? Those are the lyrics to the Australian Anthem🙂 It’s going to be Australia day tomorrow! Have you already got plans with family and friends? I remember back in primary school we had to sing the national anthem every Monday morning when we had our morning meeting. Now I rarely hear national anthem it’s only played during sporting events!

Sticky Smokey Pork Ribs

Sticky Smokey Pork Ribs

If you don’t know what to make for Australia Day, nothing’s more Australians than putting the barbie on :D If you remember we were gifted last year with a weber and chimney booster, this year I am very excited about working with Heat Beads® again to share some easy and delicious recipes with you.

Heat Beads® Briquettes

Mr Bao went all out this year…and even though there’s only the two of us…he decided to make beef brisket and a whooping 2.1kg of it! He wanted to try the slow and low method to cook the brisket until it reaches that soft fall off the fork texture. To make it a complete feast we also made sticky BBQ pork Ribs and an apple slaw and corn salad for sides. Because it was going to take 8 hours, we started the rub and marinated the beef brisket over night and started the cooking process at around 9am in the morning.

BBQ Beef Brisket

BBQ Beef Brisket

This isn’t the first time we’ve used our weber and we have cooked with Heat Beads® briquettes plenty of times. It took us close to no time to heat up the Heat Beads® briquettes and start cooking. We found using charcoal to be one of the best way to cook meat, as it offers a more authentic smoky flavour. You can find most Heat Beads® products at your local supermarket or Bunnings Warehouse🙂

Set up indirect heat

Set up indirect heat

Set up the weber using an indirect heat which keeps the temperature lower but more consistent to allow for the slow and low method of cooking the meat. We found it was particularly easy with the Heat Beads® because they all ashed over evenly. We also used Mesquite wood chips to add to the smokey flavour of the brisket.

BBQ Beef Brisket

Make sure you do the first round of cooking direct without wrapping the beef, this allows the outside to be slightly cooked and seals the juices. It is then wrapped in foil and cooked in low temperature over a longer period of time. Happy Barbecuing!!! Make sure you let me if you try the recipe!

Wishing you all a Happy Australia Day🙂 I am very proud of be Australia! I love how country and so glad to call it home!

PS. Please let me know if you would like me to share any other recipe such as the sticky pork ribs or the recipe for the sides.

Recipe – Smoked Beef Brisket adapted from
Yield –  feed 4-6 people

2kg of beef brisket trimmed

For the rub
2 tablespoon dark brown sugar
2 tablespoon chilli power
2 tablespoon paprika
2 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne
2 teaspoon dry mustard
2 teaspoon ground cumin

Barbecue sauce (we used Mc Cormick brand)

Other things:
Mesquite Woodchips
Heat Beads® briquettes

– You can buy the mesquite wood chips from Bunnings if you live in Australia
– If you don’t have time to make the rub, you can also buy premixes, I recommend the Mc Cormick brand
– Remember to have patience because it’s slow and low it will take a while to cook🙂

1) Mix all ingredients to make the rub together. Rub the mixture onto the brisket and wrap tightly in cling warp. Refrigerate and marinate for at least 6 hours or overnight. Be sure to remove the meat from the refrigerator and let it come to room temperature before cooking.
2) Soak the mesquite wood chips in a large bowl of water for 1-2 hours. Remove and drain and set aside. This is a very important step to avoid the wood from burning.
3) Set up the weber or any other charcoal barbecues according to the manufacturers instructions. Make sure it is an indirect heat until it reaches around 135ºC. Place a water pan filled to about 2/3 full in between the baskets filled with Heat Beads® briquettes. When you are ready to cook to brisket, place it uncovered on the rack for 1 hour.
4) Remove the brisket from the rack and wrap it tightly in heavy aluminium foil (double layer it!). Return it to the weber, however, keeping the temperature is around 80ºC to 95ºC and let it cook for 5-6 hours or until the meat is tender. Let the meat rest in the weber for 20 minutes before serving.
5) Serve it with barbecue sauce and salad ~


Anchor Cream – Mini Victoria Sponge Cakes


Happy New Year my Dearest Readers🙂 Hope you’ve all had a wonderful Christmas and New Years! I plan of posting more frequently…clearly hasn’t worked! Again the same reasons (excuses!) being very busy at work and we also had friends coming over staying with us. Anyhow! my New Years resolution is to share more exciting events, reviews and recipes with you all!


That’s why I’m going to start 2016 with a Mini Victoria Sponge cake recipe🙂 This recipe is inspired by the new range Anchor cream that KeepLeft PR sent me. I really like the bottle and screw top packaging, I feel like it keeps the cream fresher for longer. It’s also got those clever lines on the side, so you know exactly how much you’re pouring without having to use another measuring cup. Meaning one thing less to wash, now that’s always a bonus. The Anchor cream is now selling exclusively at Woolworths.

Anchor Cream

I found the Anchor cream very smooth and easy to whip. That’s why I decided to make something which uses the cream in its whipped formed and not cooked or incorporated with something else. Initially, I wanted to make scones, however, I have already shared that recipe before and I wanted something a little more cake like but still keeping it cute and dainty. Ta-da! Mini Victoria sponge cakes😀


Hope you like this recipe! Please share and let me know if you’ve made them!

Recipe – Mini Victoria Sponge Cakes adapted from Mary Berry
Yield – 8-10 mini cakes

175g Unsalted butter, soften
175g Caster sugar
3 large eggs, beaten
1 teaspoon vanilla extract
175g Self-raising flour

300ml Anchor Thickened Cream
Strawberry jam
Icing Sugar for dusting

– Feel free to use any type of jam or marmalade you would like
– You can also use this recipe to make a 20cm cake instead of mini cakes

1) Preheat the oven to 190°C (170°C fan forced) or 376°C, lightly grease a shallow tray with butter and cover with baking paper to prevent sticking.
2) Using an electric mixer or by hand mix butter and caster sugar together until the mixture is very pale and light. Make sure to scrap the sides this will take approximately 5 minutes. Gradually add the beaten eggs, mixing well between each addition and again scrape the bowl. Add the Vanilla extra and mix to combine.
3) Sift the self raising flour into the mixing bowl and gently fold in until the mixture is glossy and smooth. Try not to over fold or mix.
4) Spread over prepared pan and bake for about 25-30 minutes. Until lightly golden brown, check whether it is cooked using a skewer if it comes out clean it is cooked. Leave it to cool in the tin for a couple of minutes before removing it from pan.
5) Poor Anchor Thickened cream into bowl and whip until soft peaks form.


6) Once sponge cake is cool enough, use a cookie cutter to cut into small disks.

7) To assemble use one cake as the base, place one tablespoon of whipped cream followed by strawberry jam another cake and dust with icing sugar.


Daisy@NeverTooSweet received the Anchor Thickened Cream as gift from Keep Left PR 

Renault Captur – Fleurage Create Your Own Perfume

Renault - Captur

Renault – Captur

Thank you everyone for the warm welcome back🙂 I can’t describe how much it means to me! I’m trying to do one blog post a week and eventually get back to posting 2-3 times a week, but please be patient with me! Got some bad news that my new manager is leaving and moving on soon…which is really sad because I only just started in the team. However, I am so happy for him to be spending more time with his young children and the next stage of his career.

Renault Captur

If you follow me on Instagram you will know, I have been very spoilt by Renault Australia and Soda Communications this year. Every time they have an event we will always be picked up by a Chauffeur in a Renault car, it started from the launch party this year for the new Renault Captur (SUV – Sports Utility Vehicle). The next event was high tea at Fancy Nance with Adriano Zumbo and recently I was also then given the car for 2 weeks to test drive (separate blog post to come about this🙂

Fleurage - Create your own signature scent

Fleurage – Create your own signature scent

However, the event that I enjoyed the most would be the ‘Create Your Own Perfume’ held at the hidden but gorgeous Mon Bijiou on Flinders Lane. The day started at around 9:20am when our lovely driver picked us up in a Ivory White and Diamond Black Captur, I’ve been in this car many times and it always surprises me how spacious it is both in the front and back. We then arrived at the venue at around 10am and all settled in with a glass of champagne in hand and took time to enjoy the great scenery Melbourne has to offer.


Once all the guests had arrived, we sat down in our seats and was introduced to Emma the owner and perfumer of Fleurage based in Williamstown. She explained to use how we were going to create our own personal scent and that perfumes consist of a base, heart and top notes. Which made sense because when I spray perfume, I can smell the different layers of scents. It was very interesting the first thing we were asked to do was to fill out a short questionnaire and Emma would then give us indication of what colour of scents we should focus on smelling. For instance, one of the question was which season do you like the most and I chose Spring because I’ve always like floral sweet scents and rest assure I was asked to smell and focus on the scents in the ‘pink’ section. While Mr Bao (yes I dragged him along with me :P) much prefers Autumn and one of his favourite food is sushi…he was asked to focus not the ‘green’ and ‘black’ which had scents like seaweed!!!

Flerauge perfume making

The next step was to choose 4 base notes, 7 heart notes and 2 top notes. You start from the bottom of the tray and move your way to the top. I thought it was going to be a lot harder to choose from 80 scents but I think I know myself very well, because it only took me a couple of minutes to choose everything. I chose scents like Gardenia, Jasmine, Honey Suckle, Fig and Vanilla all those sweet girly scents. While Mr Bao had a lot of trouble choosing between the woody or fresh grassy scents, he ended up with Fernwood, Sandalwood, Lime and Citrus huge contrast from mine.

Fleaurage Perfume making

So glad they had coffee beans for us to refresh our noses because honestly after a while my nose was getting desensitised and I couldn’t distinguish the different scents. That’s why I have so much respect for Emma, she didn’t have any trouble with the scents and was able to quickly formulate each and everyone of our perfumes! That’s about 20 in only 10 minutes or so.


Once we got our ‘formula’ from Emma, it’s actually quite easy to ‘make our own perfume’ we grabbed our bottles from the bag which had I believe distilled water and we started added drops of scents. You would add more droplets of those that you want to have a stronger presence in the perfume, like mine I had more drops of rose and jasmine.

Renault Fleaurage

Thanks Mr Bao for capturing this photo! It’s my favourite from the day!


He didn’t do so badly himself, but he was much more particular than me. He was counting every drop again and again and was worried he would add too many or little. It must be the scientist in him haha

Never Too Sweet Own Scent!

Never Too Sweet Own Scent!

Ta da!!! Here it is! My very own Never Too Sweet perfume! Staying true to my brand it’s a very sweet florally perfume with strong musk, jasmine and apple notes haha. While Mr Bao’s was very citrusy and refreshing with grass, sandalwood, lime, mint and orange.


Mr Bao was very skeptical at first when I told him we were going to a perfume making class, but he thoroughly enjoyed himself and has been using his own cologne since then. I’ve been joking once he’s used up his bottle he wont have his own signature scent anymore but not to worry because Emma offers a refilling service for $2.5 a ml which works out to be around $125 for 50mls. For more information about Creating Your Own Perfume please visit the Fleaurage website😀 I think its a great idea for a birthday party or a bridal shower, I highly recommend it and would love to do it again.

Renault Captur event

Now let’s move onto the FOOD because at the end of the day I am a food blogger and eating takes precedent over every if not most things😀 And don’t forget camera eats first hehe I’m glad the waitress was so patient and would come to me first with the food, because she knew I wanted to take a photo. The catering was done by Om Nom from the Adelphi Hotel which means we were in for a treat because food is always great. I still remember when we stayed at the hotel last year for my birthday and I really enjoyed the room service.

Grilled halloumi with pesto and eggplant

Grilled halloumi with pesto and eggplant

Pork meatball with ice berg lettuce

Pork meatball with ice berg lettuce

Poached chicken with shiitake mushroom

Poached chicken with shiitake mushroom

All the savoury canapés were presented so nicely with a heart shape skewer and all tasted delicious! I was impressed with how much flavour such small items had. They were also a great size not too big or small and no mess when eating them.

Soft shell crab with aioli

Soft shell crab with aioli

My favourite was definitely the soft shell crab with aioli, deep fried but not greasy. Wish I grabbed another one! I really love how soft shell crab is such a trendy food item now it appears on most menus, I remember when it use to be limited to Japanese restaurants.

Mini Churros with chocolate sauce

Mini Churros with chocolate sauce

Rapsberry sorbet with fresh berries and meringue

Rapsberry sorbet with fresh berries and meringue

As for sweets they had mini Churros with chocolate sauce and also Rapsberry sorbet with fresh berries and meringue pieces. Another smart way of serving sorbet no spoons required, as they are made into little discs very refreshing.


Huge thank you to Renault Australia and Soda Communications for hosting another fantastic event and for inviting us. What more could I ask for delicious food, great fun and even better company!

And for those who are interested in learning more about the Captur now is a great time, because Renault Australia and French skincare brand Nuxe have teamed up and the first 50 people who book in a test drive by the 31st December 2015 will receive a limited-edition pack worth more than $100😀



I’ve also entered in a competition and the more people who book a test drive and mentioned from Never Too Sweet the higher chance for me to win and the prize is to drive the Captur for 3 months at our own leisure.

If you would like to help me, please following simple steps:

  1. Book in for a test drive
  2. Take a selfie in the Captur and email this to
    Include the following information:
    – First name
    – Surname
    – Phone Number
    – How they heard about this promotion – Never Too Sweet😉
  3. You will then receive your Nuxe gift pack

Please let me know if you have any questions. Have a wonderful week ahead!

Daisy@Nevertoosweet and Mr Bao was invited as a guest of Renault Australia and Soda Communications all opinions are based from our own experience. 

Ultimate Cheat’s Dessert – Lemon Trifle

Lemon Trifle

My Dearest Reader’s I’m FINALLY back!!! My sincerest apologies for not posting for 3 months! That is the longest time I haven’t updated and written a blog post! I wish I had a better excuse than I’ve been busy at work…but unfortunately that is the truth. It’s taken me a while to settle into my new job, however, I’m finally comfortable and feel like I belong in my team and the company🙂

Even though, I haven’t had the chance to blog, I update instagram (@daisy_nevertoosweet) so please follow me there for daily posts. I have so many new and exciting events, restaurant reviews and recipes, that I look forward to sharing with you!

Anyhow, let’s start with a super easy 5 minute cheat dessert! Honestly the easiest but most impressive dessert I’ve made🙂 No cooking, stirring and minimal washing. Because I’m now working longer hours and have less time to be in the kitchen, I need to find short cuts to at least make a dessert which can impress my friends when they come over. This may be a good dessert to make for any upcoming Christmas parties you may have.

Thank you everyone for your continuous support and I promise to update more regularly again!

Lemon Trifle1

Recipe – Cheat’s Lemon Trifle original recipe from Never Too Sweet
Yield – 2 small jars/serves

6 Gingernut biscuits
1 jar store bought Lemon Curd (Use about 6 tablespoons)
10 tablespoons Vanilla Yoghurt
Mint leave for garnishing2 small glass jars

– If you have time please feel free to make your own lemon curd
– You may substitute

1) Place Gingernut biscuits in a ziplock bag and crush into crumbs.
2) Ensure your glass jars are dry and clean, place a thin later of cookie crumbs in the bottom of the jars.
3) Layer with 2 tablespoons of Vanilla yoghurt then layer 2 tablespoons of lemon curd.
4) Repeat until the jars are filled and finish with the lemon curd and sprinkle with some more Gingernut cookie crumbs.
5) Finally garnish with mint leave if you wish.


Lemon Trifle3

Thoughtful Gifts –

Hello My Dearest Reader’s apologies for the short hiatus! I’ve got so much to update you, I have recently started a new job, so that has kept my very busy! But I will provide you a full update in my next post🙂 Today I have a super fun post to share with you! I was recently introduced to an online service which delivers ‘small, thoughtful gifts delivered same day Melbourne’.

The concept is super easy, you jump online choose the gift you would like to send to a loved one, customise the gift by adding additional items, order before 1pm and same day delivery is guaranteed. Perfect as a last minute gift if you have accidentally forgotten someone’s birthday or just want to surprise a special person at work ~

Lvly Hug-a-mug set from $38

Lvly Hug-a-mug set from $38

The LVLY team were very nice and sent me their new LVLY Hug-amug set which includes a 250g Mork Junior Dark (50% cacao) with a twin pack of fluffy marshmallows from Sweetness The Patisserie. I can’t think of a better gift right now especially since it’s been so cold! Yesterday was the coldest morning Melbourne has experienced for over 18 years! So nothing beats a hot chocolate😀


Imagine receiving this at 2pm on a Wednesday afternoon on hump day, when you just want the day to be over. You can make yourself a piping hot chocolate at your desk and pop a marshmallow inside and watch it melt slightly.

20150719-Lvly-058Let me show you! The marshmallows are so squishy, soft and fluffy! When I order a Lvly hug-a-mug set for someone I will definitely order more marshmallows because 2 is simply not enough.


How good does this hot chocolate look? Sorry guys I’m not sharing haha I wouldn’t even let Mr Bao have a sip so please make your own hehe just kidding!


I’ve really enjoyed my gift from Lvly and already have my eyes set on their LVLY Posy subscription where you receive one bunch of posy a week for four weeks. And yes they are for myself haha who said you can’t order gifts for yourself! Ok ok I might get Mr Bao a LVLY Little sucker a little concrete pot plant and I might add a chocolate fix to it just because I’m so nice.

Thanks again for the gift and for more information please check out their website.

This is a sponsored by all opinions are honest and true. 

Share a Churros Week support Beyond Blue – San Churros

San Churros

Today’s post is a little different, of course it’s all about churros those delectable fried Spanish Donuts that San Churros specialising in making but more importantly it’s about their campaign to support beyondbluean independent non-profit organisation working to address issues associated with depression, anxiety disorders and related mental illnesses.


San Churros has launched ‘Share A Churros Week’ and from the 15th-21st of June (this week) every churros sold $1 will be donated to beyondblue. When I was asked if I would like to help promote this campaign I couldn’t have said any quicker. Unfortunately, a few people very close to me suffer from depression and anxiety, I have seen first hand how it affects them. Therefore, if there’s anything I can do to support and help the charity I will definitely do it.

I wanted to share with some facts about depression and anxiety:
– 45 per cent of people will experience a mental health condition in their lifetime
– On average, 1 in 6 people will experience depression at some stage of their lives
– Anxiety is the most common mental condition in Australia
– On average, 1 in 4 people will experience anxiety
– At least six Australians take their own lives every day

For more information please visit the beyondblue website🙂

San Churros 1

I know it’s very important for people who suffer depression and anxiety to have the support from family and friends. Therefore, it’s a great concept of ‘Share A Churros’ because I honestly believe food can bring people together and because there’s endorphins in chocolate hehe that’s why I asked a dear friend of mine Catherine from Sweet Empire to go to San Churros and have a churros feast with me.

San Churros Knox

The are quite a few San Churros outlets in Melbourne, we found the one in Westfield Knox in Wantirna to be the closest to us both. We met at the newly renovated store it is much bigger and spacious compared to the kiosk they use to have inside the shopping centre.

San Churros Knox1

With plenty of seating inside and sunlight shining through it is a great place for business meeting, afternoon tea and dessert after dinner. They also have comfy black leather sofas which is where to settled down and ordered our drinks.

Azteca Chilli Spanish Hot Chocolate $5.95

Azteca Chilli Spanish Hot Chocolate $5.95

I can never leave without ordering the Azteca Spanish Hot chocolate which is chilli flavoured. If you haven’t had a Spanish hot chocolate before, I am warning you now it is VERY VERY thick haha and not everyone will like it! I personally love it! It is so thick it’s more like a pudding especially when it’s a little colder and thickens up. The subtle chilli taste gives it some more heat and perfect for a cold winter night. They have other flavours for the hot chocolate which I like too such as the peanut butter!

Churros For Two $14.95

Churros For Two $14.95

We then ordered a Churros For Two because it’s the perfect amount churros for us. Instead of milk and dark chocolate we decided to try something different and order the white chocolate which tasted a little like condense milk and dulce de leche (which is cooked condense milk to make a caramel).


Thanks Catherine for being the hand model🙂 Just look at that creamy dulce de leche! I’ve had the churros so many times haha my old office use to be walking distance to San Churros so yes I was a regular. They are made to order and freshly baked, never too oily and always crispy on the outside and soft inside with cinnamon sugar sprinkled over.

Fondue for Two $24.95

Fondue for Two $24.95

I would’ve loved to invite more people, but they were all working and hey who said two can’t be a party😛 We didn’t have breakfast so this made up for it, we ordered the Fondue For Two which had a great range of condiments. Firstly a big pot of melted dark chocolate that is a must for a fondue. Then for dipping you had churros (of course!), fresh strawberries, bananas, marshmallows, brownies, macarons (pistachio & NY Cheesecake), pretzels and chocolate truffles! WOW!

San Churros 5


Just looking at this platter makes me smile and want to share it with all my friends. I swear I have collected at least 3 fondue sets over the years, but I’ve never gotten around to using them. When I really should because it is such a great idea for dinner parties and so fun to eat using these little skewers.


Catherine as the hand model again ~ why is it always so hard to pick up the strawberries hurry up I want to eat you😛

Chocolate fondue

There we go the money shot! Fresh strawberries dipped in melted chocolate my favourite! What’s your favourite? We had such a great time chatting and fully indulging ourselves in churros and chocolate.

San Churros will be donating an extra $1 if you share your photos on Instagram and tag #shareachurros

So please do me a favour and visit San Churros if you can this week, order some churros, share with your friends and help raise money for beyondblue!

San Churros Knox
Number 3110a
Knox City Shopping Centre
425 Burward Hwy
Please visit the San Churros website for the closest outlet near you.

Daisy@Nevertoosweet and Catherine dined at San Churros as their guest and Haystac all opinions are true and honest. 


12 Beers on Tap – Beer Deluxe Hawthorn

Beer Deluxe

My Dearest Readers, are you a beer drinker? I wouldn’t say it’s my drink of choice, but I do enjoy the occasional Corona and I’m starting to enjoy some Lagers. I was recently invited to visit Beer Deluxe in Hawthorn as the name suggests they specialise in beers and have 12 or even more on tap! It was very interesting to learn about how the beer is made underneath in restaurant.

Beer Deluxe1Heres a list of their beer that night we visited🙂 The tasting paddle seems like a great idea for those who want to try different kinds of beers without having to get too drunk too quickly hehe. I decided to bring Garfield with me, as Mr Bao has been very busy at work and I knew he would appreciate it more as he is definitely a beer drinker.

20150528-IMG_4872-2Beer Deluxe was very kind and reserved a table for me ~ they have a great space with high tables and comfy chair, I can see my colleagues enjoying a beer here on a Friday night.


Brooklyn Lager $9.5

Garfield started with a Brooklyn Lager from from the US, his comment it was quite light in flavour and resembled more like an ale instead. We liked how it came with a glass with the logo printed on it.

Lick Pier Ginger Beer $9.5

I know this may sound a little ignorant, however, I always like ginger beer was only the name and it had alcohol. But I guess I’m wrong because they had two ginger beer options on the menu and both with 4% alcohol. The Lick Pier ginger beer wasn’t as hot as I thought it would be, but it still had some heat to it.

Spicy Chicken wings, hot sauce, celery sticks and ranch $15

Spicy Chicken wings, hot sauce, celery sticks and ranch $15

As you would expect for a restaurant which specialises in beer, they offered a great range of bar snacks. We ordered a couple to share, this is the spicy chicken wings with Sriracha hot sauce, celery sticks and ranch. It’s such a large serving, Garfield and I struggled to finish them after having 4 wings each in one go!

Beer Deluxe 3

I think chicken wings are a great beer snack because their fun to eat with your fingers and the Sriracha sauce actually complimented the beer very well. Probably because it was so spicy and the beer helped to mellow it.

Tempura battered Calamari with Aioli $13

Tempura battered Calamari with Aioli $13

For those who remember Garfield from previous posts, he is the one who only likes 3 things – burgers, pad see ew and calamari! So there was no question that we would order the tempura battered calamari with aioli. We were both impressed at how light the batter was and the calamari stayed so tender and soft inside.

Cheeseburger $13

Cheeseburger $13

Another mush try dish was a burger, they have a decent size burger menu. We decided to choose a traditional and simple cheese burger with a beef pattie, melted cheese, lettuce, mayo and deluxe sauce. I found the pattie to be a little bland in flavour, but that was compensated by the melted cheese and the soft warm brioche bun.

Lager battered flathead tails and tartare sauce $22

Lager battered flathead tails and tartare sauce $22

Another dish that I normally order when I am at a pub is fish and chips, this was made using Lager batter and served with homemade tartare sauce. I nearly forgot how much food we ordered! Garfield made a comment that he never leaves after having dinner with me hungry haha😛 I really enjoyed this fish and chips, the fish was still moist and the tartare sauce was delicious.

Housemade chocolate and salted caramel tart $12

Housemade chocolate and salted caramel tart $12

I was pleased to see that they had two dessert options as this is not often seen at a pub ~ They had this house made chocolate and salted caramel tart. I wasn’t sure what the green candies was on top of the tart and it turns out to be mint flavoured candy which made this more like a chocolate and mint tart. Rather refreshing and rich at the same time🙂

Garfield and I had a great time and he’s already planning to bring his colleagues here for lunch or dinner sometime as he really likes the ambience and vibe. The staff was very attentive and shared with me how they make beer in a room underneath the restaurant and how the beer becomes ‘on top’ Very interesting and I would love the chance to visit their beer making room next time I visit!

Beer Deluxe – Hawthorn 
329 Burwood Road
PH: 9818 3944
Click to add a blog post for Beer DeLuxe on Zomato

Daisy@Nevertoosweet and Garfield dined at Beer Deluxe Hawthorn as their guests and ID Collective. 

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