Home Blog Page 389

How To Make An Easy Easter Centerpiece

0

It can often be a battle trying to find an easy way to decorate a table in a way that looks appealing. Lauren has spent a lot of time browsing the Internet this past week trying to find a DIY easy Easter centerpiece and table setting, however the options she’s found tend to be complex. Additionally, they more often than not involve items that the average person doesn’t have lying around the house.

Lauren’s solution was, of course, to use come up with a DIY easy Easter centerpiece of her own which, along with providing a complete table setting actually fulfilled the promise of ease. The result is below and something that almost anyone should be able to put together in no more than 20 minutes.

easy DIY Easter centerpiece


Preparation Time: 15-20 minutes


Materials

  • 1 pot stand
  • 4 egg cups
  • 12 purple/lilac roses
  • 1 bunch of pink carnations with babies breath
  • 8 tea candles
  • 1 photo frame (4 x 6 inches) , with the backing removed
  • 2 eggs
  • 1 A4 piece of butchers paper/brown paper
  • 1 plate (slightly curved to hold liquid)
  • A floral tablecloth (optional)
  • Scissors

 

Method

  1. Place a table cloth on the table (optional).
  2. Place the plate in the centre of the table and add approximately 2cm of water to the plate.
  3. Put the pot stand on top of the plate.
  4. Fold the A4 piece of paper in half and place it on the pot stand.
  5. Place the photo frame (minus the glass and backing) face up on top of the paper.
  6. Cut the stems on 10 of the roses to about 5cm and place them evenly on the plate, with the stem going towards the centre of the plate.
  7. Cut the stems of the carnations and baby breath to about 5cm.
  8. Fill in the gaps between the roses with carnations and baby breath. Make sure you retain about 10 carnations.
  9. Using a blunt knife, tap each of eggs a few cm from the top.  This should break the the shell and take off the top section.
  10. Retain the egg yolk and whites for cooking.
  11. Rinse out the egg shells thoroughly with water then place a little water in the egg shells.
  12. Put the egg shells into the egg cups and add 5 carnations to each egg. If the carnations are falling out of the egg, trim the stems a bit more.
  13. Add a little water to the remaining egg cups and add one rose to each cup.
  14. Place the two completed carnation egg cups on top of the photo frame.
  15. Place a rose egg cups on either side of the centrepiece.
  16. Add four candles on either side of the centrepiece.

easy DIY Easter centerpiece

easy DIY Easter centerpiece

Notes

Other ideas that you can add to this easy DIY  Easter centerpiece are:

  • Use kitchen twine to tie bows around the tea candle;
  • Use kitchen twine to tie the cutlery to your napkins for a rustic look;
  • Use more than two different coloured flowers

Calamari & Spiced Beetroot Salad: Recipe

2

The City Lane was invited to an event organised by the Maribrynong City Council and Haystac last week. The event was Footscray Fresh Food Markets presents Adam D’Sylva (Coda, Tonka) & Frank Camorra (Movida). You can read all about the event here and here. Both chefs prepared some amazing dishes for us to eat on the night, with our highlight being Camorra’s calamari & spiced beetroot salad. Thanks to Camorra and the organisers we’ve got our hands on the recipe and are thrilled to be able to share it with you.

calamari & spiced beetroot salad


Preparation Time: 10 minutes          /          Cooking Time: 2 hours        /          Serves 4


Ingredients

Calamari:

  • 2 whole medium calamari, cleaned & gutted, skin on
  • 250ml extra virgin olive oil
  • 2 garlic cloves, halved
  • sea salt

Spiced Beetroot Salad:

  • 5 medium beetroot
  • 2 small brown onions, unpeeled
  • 1 garlic head
  • 1 tsp (5g) fennel seeds
  • 1 lemon, juiced
  • 100ml extra virgin olive oil
  • 2 tbsp (60ml) white wine vinegar
  • 1 tbsp (15g) chopped mint leaves

 

Method

  1. Preheat your oven to 160°C fan forced.
  2. Wrap each beetroot in foil and place on a baking tray with the onions and garlic and bake for 40 minutes, or until the onions are cooked through. Remove the garlic and onions and continue baking the beetroot for a further 40 minutes. Remove the beetroot from the oven and allow to cool
  3. With a sharp knife peel the beetroot and slice into 3-4mm discs and then cut into 1cm wide strips. Place in a bowl.
  4. Peel the onions and cut into this strips and add to the beetroot.
  5. Cut the end off the garlic head and squeeze the roasted garlic pulp into the beetroot and onion.
  6. Toast the fennel seeds in a small frying pan for 1-2 minutes until you see the change in the colour of the seeds and the kitchen fills with the aroma of fennel.
  7. Place the seeds in a pestle and mortar and lightly pound to break them up a little. Add to the beetroot with the chopped mint.
  8. In a small bowl mix the olive oil, lemon juice and white wine vinegar. Season with sea salt and mix through the beetroot.
  9. Move on to the squid by placing the olive oil in a large pan over a medium low heat and add the garlic cloves.
  10. When the oil is quite warm but not hot place the calamari, including the legs, into the pan and cover with a lid. Cook for about 5 minutes. Remove the cover and turn the calamari. Cover once again and continue cooking for another 5 minutes, occasionally shaking the pan so that the calamari doesn’t stick.
  11. Remove the calamari from the heat and slice it into evenly sized pieces.
  12. Place even amounts of the beetroot mixture across 4 plates and top evenly with the sliced calamari.

 

Notes

For this dish you can prepare the beetroot the day before if you want and keep it in the fridge until you’re ready to cook the dish the next day.

Spaghetti alle Vongole: Recipe

0

Spaghetti alle Vongole is a simple, Neapolitan dish steeped in southern Italian tradition. Classically this dish is served at important events such as business lunches or weddings , however these days it is used as a quick and easy meal. This is dish is a perfect example of the beauty of simplicity.

spaghetti alle vongole recipe


Preparation Time: 20 minutes          /    Cooking Time: 10 minutes        /          Serves 4-6


Ingredients

  • 1 large red onion, sliced
  • 1 garlic clove, finely diced
  • 1 birdseye chilli, diced
  • Juice and rind of 1 lemon
  • 600g, clams (or pipi)
  • 100ml, Chardonnay
  • 300g, angel hair pasta
  • 30ml, extra virgin olive oil
  • 20g fresh parsley

 

Method

  1. Place the clams in a bowl and cover with water. Leave for 20 minutes.
  2. Fill a large saucepan with water, a pinch of salt and a dash of oil and bring to the boil.
  3. Heat a frying pan with a 5ml of olive oil
  4. After a few minutes, add the onion, garlic, tomato and chilli.
  5. Add the clams, Chardonnay, lemon rind, and lemon juice.
  6. Cover the frying pan with a lid or a heat resistant plate and simmer on a low heat for 5-6 minutes.
  7. Add the pasta to the boiled water and cook as per the instructions on the packet.
  8. At this point the clam shells should have opened. Once they have, remove them from the heat.
  9. Add the olive oil, pasta and parsley to the frying pan. Mix thoroughly and serve immediately.

 

Notes

Placing the clams in a bowl of water for 20 minutes before cooking encourages them to open and releases sand that may be present in the shell. This will ensure your pasta will not be gritty.

Ikkoryu Fukuoka Ramen, Melbourne CBD

Ikkoryu Fukuoka Ramen Melbourne is the first Austrailan branch of the popular Philippine based ramen chain. We love a good bowl of ramen at The City Lane so when we received an invitation to attend the soft launch of Ikkoryu Fukuoka Ramen we couldn’t say no.

As mentioned before Ikkoryu Fukuoka Ramen is a chain based in the Philippines. It’s developed quite a cult following for its focused range of “do it your way” ramen dishes and Izakaya style snacks. Guests at the soft launch were given the opportunity to sample a variety of the Izakaya starters as well as, of course, a bowl of ramen.

The basement space is very impressive. It’s a bright space with clean lines, clever use of wood and all in all very simple – very much true to the Japanese aesthetic.

ikkoryu fukuoka ramen melbourne preview

We were particularly impressed with the Japanese mural pained by a famous unnamed Japanese artist along the sliding doors that take up the entirety of the eastern wall of the restaurant.

ikkoryu fukuoka ramen melbourne preview

The sliding doors open to reveal a traditional Japanese dining room with sunken tables and mats on which to sit. The walls are lined with impressive Japanese calligraphy.

ikkoryu fukuoka ramen melbourne preview

Drinks wise there’s a surprisingly decent range of sake, umeshu (plum wine), wine, spirits and beer on offer at the bar.

ikkoryu fukuoka ramen melbourne preview

As well as Asahi Super Dry on tap, there is also a small range of craft beer in bottles.

ikkoryu fukuoka ramen melbourne preview

ikkoryu fukuoka ramen melbourne preview

A refreshing option is this sake with apple juice that was being offered to guests on the night. The apples when eaten were quite unexpectedly boozy.

ikkoryu fukuoka ramen melbourne preview

On the food front, Ikkoryu Fukouka Ramen offers a variety of Izakay style dishes to get things started.

Original Yakimeshi

The Japanese style fried rice was really tasty and reminded us of one that we tried when in Toyko. Short grain Japanese rice is the big difference when compared to Chinese style fried rice, along with the overall lighter, more mild flavours. The fried rice wasn’t oily at all and tasted really authentic.

ikkoryu fukuoka ramen melbourne preview

Gyoza

The gyoza were also spot on, crispy and chewy skins wrapped around a moist, flavoursome filling. We could have munched on these all night.

ikkoryu fukuoka ramen melbourne preview

Karaage

The Karaage, or Japanese style fried chicken was cooked perfectly. The chicken was moist and tender and the coating was nice and crispy. Flavour wise it could have done with more of a punch, be that either by upping the salt and pepper levels or by the use of a dipping sauce.

ikkoryu fukuoka ramen melbourne preview

Moving onto the featured item at Ikkoryu Fukouka Ramen we selected our menu. The process here is very simple. You choose your ramen based and then adjust things like oil, pork, garlic and noodle sized based on your preference. Finally you can boost your ramen with a number of additions – extra meat, extra egg etc.

ikkoryu fukuoka ramen melbourne preview

Original Tonkotsu

I ordered the Original Tonkotsu. As regular readers of The City Lane know, when it comes to comparing ramen we always use the Tonkotsu as an even basis of comparison. The size was decent – I couldn’t finish mine and it was quite tasty however there wasn’t the depth of porky flavour or creaminess that I expect from a Tonkotsu ramen. I’m not sure whether this is just how Ikkoryu Fukouka Ramen do their Tonkotsu or if perhaps the broth wasn’t left to simmer for as long as is usually the case. A tasty bowl of ramen no doubt, but not quite what I look for in a Tonkotsu.

ikkoryu fukuoka ramen melbourne preview

Yuzu Tonkotsu

Lauren ordered the Yuzu Tonkotsu which had the undeniable citrus punch of yuzu as well as a decent spicy kick to it. This was actually better than the Original Tonkotsu in our opinion as the flavours matched the lighter broth well.

ikkoryu fukuoka ramen melbourne preview

ikkoryu fukuoka ramen melbourne preview

Apart from a few teething problems, which is to be completely expected at a soft launch, the service at Ikkoryu Fukouka Ramen was good. The staff were very friendly and were genuinely keen to be working there and serving us all. The open kitchen was a hive of activity and the whole atmosphere was very vibrant.

Food wise we’ll reserve final judgment on the ramen for another visit, as we can’t say with certainty that the Tonkotsu ramen was indicative of what the final product will be like. We still have a feeling that the broth was not given the full time it needed to get to the right level and would be keen to come back a month or so after opening (1 April 2015) to reassess. We really liked the space, and on the quality of the bar and Izakaya food alone could see Ikkoryu Fukouka Ramen being a great place for a drink and a snack.

ikkoryu fukuoka ramen melbourne preview

Ikkoryu Fukuoka Ramen

27 Russell Street
Melbourne
Victoria 3000
Australia

Telephone: (03) 9650 3708
Email: [email protected]
Website: http://www.ikkoryu.com.au/

Open
Mon – Thu: 11:00am to 3:00pm; 5:30pm to 10:00pm
Fri – Sat: 11:00am to 3:00pm; 5:30pm to late

Ikkoryu Fukuoka Ramen on Urbanspoon

Strawberry Picking At Beerenberg Farm

0

The Beerenberg Farm in South Australia’s Hahndorf is something that the City Lane had no idea about until we found ourselves in South Australia. We were aware of the brand, with their tasty preserves and sauces being available across Australia and even overseas, but had no idea that there was a massive strawberry farm that was open to the public. Being lovers of all kinds of berries, we were keen to head out to the farm and have a go at picking some strawberries.

strawberry picking beerenberg farm south australia

Beerenberg is a family run business, operated by the 6th generation of the Paech family who immigrated to this part of the Adelaide Hills way back in 1839! All the produce found in Beerenberg products in grown on the farm and we were impressed by the fact that everything is allowed to ripen on the vine before being picked, rejecting the far too common practice of semi-ripe picking which does occur in the industry.

As far as the strawberry picking goes, it’s a very straight forward process. You go to the farm shop, grab an empty punnet or two and then head out to the farm next to the shop to search for strawberries. Once your punnet is full, you head back inside and pay by weight.

strawberry picking beerenberg farm south australia

We’d never been strawberry picking before and really enjoyed the activity. The farm is huge so there’s no shortage of strawberries and it’s a really family friendly activity – there were loads of families around when we visited.

strawberry picking beerenberg farm south australia

strawberry picking beerenberg farm south australia

We’ve never seen strawberries so red and large before. We thought we knew what good strawberries tasted like, but the flavour of these things was phenomenal.

strawberry picking beerenberg farm south australia

The farm shop also has the complete range of Beerenberg products available to purchase, including some products which aren’t available at the supermarkets.

strawberry picking beerenberg farm south australia

Although the Beerenberg Farm shop is open every day except Christmas day, strawberry picking is seasonal and runs from November through to April. We thoroughly enjoyed strawberry picking at Beerenberg Farm and highly recommend it if you ever find yourself in the Adelaide Hills

Beerenberg Farm

Mount Barker Road
Hahndorf
South Australia 5245
Australia

Telephone: (08) 8388 7272
Email: [email protected]
Website: http://beerenberg.com.au/

Open
Mon – Sun: 9:00am to 5:00pm

Interview With Nick Peters, Co-Owner of Mamasita

0

Mamasita opened in February 2010 and quickly established itself as one of Melbourne’s hottest new restaurants. The Mexican craze and idea that a restaurant could have a “no bookings” policy were in their infancy and Mamasita was at the forefront of both. Lines were out the door every night, ushering in a new direction for dining in Melbourne.

5 years on, the Mexican trend is but a memory but Mamasita still remains a fixture on the city’s dining scene. The City Lane sat down with Co-owner and manager Nick Peters to talk about Mamasita’s past, present and future, and to find out just how a restaurant manages to stay relevant after 5 years in the game.

nick peters mamasita melbourne

How Has Mamasita Managed To Remain Relevant After 5 Years?

When Mamasita first opened, the plan was for it to be a bar/taqueria serving great drinks with a small, focused menu of authentic Mexican food. Within a few days of opening there were lines out the door and everyone wanted to eat the food that we were serving. We soon realised that the food was going to be the main attraction at Mamasita and changed direction accordingly. It had only been a few days since opening and already Mamasita was adapting.

I joined Mamasita as a Manager 6 months after opening and in that time I’ve tried to ensure that we’ve never rested on our laurels. In order to stay relevant, you have to be willing to adapt. We’ve become much better at managing the queues so that people can get in faster and aren’t waiting around getting frustrated like in the early days. In order to make Mamasita more accessible, we’ve started to take lunch bookings during weekdays and 12:30 lunch bookings on weekends. We understand that a no bookings policy doesn’t work for everyone and have changed things where we can.

Another important part of remaining relevant is making sure that Mamasita is on top of what’s happening in the food scene in Mexico. Every year, one of either myself, Matt (Matt Lane, Co-owner, Ops manager) or Andrew (Andrew Logan, Head Chef) makes sure we get to Mexico and in fact last year all 3 of us managed to get over there. Mexico’s food is steeped in tradition but it’s also dynamic and it’s important to discover and learn what’s going on over there to ensure that our customers in Melbourne continue to get an authentic Mexican food experience. It’s a balancing act between keeping the favourites on the menu and also changing things up by including new dishes.

What Is The Biggest Change You’ve Noticed In Mamasita’s Customers Over The Past 5 Years?

The biggest change I’ve noticed has been the shift in perceptions of what Mexican food and drink are. When Mamasita opened, the “Mexican trend” and the focus on a more authentic Mexican experience were in their infancy and people were still apprehensive about trying certain things. These days, the average Mamasita customer is much more adventurous with what they are willing to try.

The same goes for beverages too. In the early days, there was a stigma around mezcal and tequila as cheap and dirty drinks that you did shots of with your mates. Apart from a few hospitality and industry people who would come in with a sense of adventure, many customers weren’t ready to appreciate that tequila could be so much more than they realised. Mamasita stocks around 150+ mezcals and tequilas today and the perception around these drinks has changed so much. People realise how great and complex agave spirits can be and are keen to expand their palates.

Speaking Of Mezcal, You Recently Acquired A Mezcalier Certification. Can You Tell Us More?

Mezcal is still new to many people in Melbourne. It’s a distilled alcoholic beverage native to Mexico that can be made from around 40 different varieties of maguey (agave), and is tequila’s divine cousin. Most mezcal is made in Oaxaca (pronounced Wahaca) and that’s where I attained my certification. I thought I had a pretty good understanding of mezcal before attaining my certification but the experience was mind blowing – I learned so much, plus it was fun sitting an exam in Spanish!

In short, the course covered the history of mezcal (there’s both a native version and a Spanish post conquest version) how to cook and mix drinks with mezcal, the stages of production, the characteristics and nuances of various maguey species, and how all aspects of the mezcal production process – everything from terroir to the kind of wild yeast living in your palenque – can affect the final taste.

How Has What You Learned Being Incorporated Into What Mamasita Does?

We have expanded our mezcal range and are starting to experiment with mezcal in our cooking.The knowledge we now have about mezcal has also flowed down to our staff. All our staff receive 2 weeks of training no matter what their role at Mamasita is and this training for FOH staff is now starting to include a lot more about mezcal.

Something else that we’ve realised is that if we want customers to appreciate mezcal in the same way that we do, we really need to make a dedicated effort. To that end, we are looking at training some specialised “agave sommeliers”. In the same way that a wine sommelier has an encyclopaedic knowledge of, and passion for wine, we want to be able to offer the same experience to our customers for mezcal.

You Launched “Mamasita Escuela” Last Month. What’s That All About?

We’ve had this idea floating around for a while now and it’s all part of our desire to pass our knowledge and passion of Mexican food and drink on to those in Melbourne who are interested. The obvious one is through the food and drinks that we serve at Mamasita but we’re always looking at ways that we can do more.

The Mamasita Escuela (School) is held on the last Wednesday of every month between 4 and 5 pm. We always have staff training during this time each Wednesday but once a month we open it up to the public. It’s completely free and allows anyone who is interested to come along and train with our staff. The topic for the first Mamasita Escuela was mezcal production and attendees sampled various mezcals and learned about the different flavour components and what to look for in a mezcal.

In fact this Wednesday (1 April 2015) we’re aiming to put on a special agave session with Philadelphia-based David Suro-Piñera, who is one of the world’s foremost tequila/mezcal experts. It’ll be at 3:30pm and any any of your readers who are interested should definitely come along as it’s going to be amazing.

Any Final Words?

If I can go back to your question about relevance, I guess we want to make sure our staff are on top of their game when it comes to being up-to date on what’s happening in Mexico’s food scene, tequila and mezcal means that we can ensure that our customers have a great experience when they come into Mamasita at all levels. Everything that we do is a building block towards ensuring that our customers walk away happy with their experience at Mamasita. If we can achieve that, then we’ve done our job.

Footscray Fresh Food Markets: Event (Part 2)

In Part 1 of our write up on Footscray Fresh Food Markets presents Adam D’Sylva (Coda, Tonka) & Frank Camorra (Movida), an event that The City Lane was invited to by the Maribrynong City Council and Haystac, we covered exploring the Footscray Market and the Little Saigon Market with D’Sylva & Camorra. In Part 2,we move to the kitchen, where Camorra and D’Sylva used the produce that they purchased at the Footscray Fresh Food Markets to cook up a variety of tantalising dishes.

footscray fresh food market adam d'sylva frank camorra

The cooking portion of the event was held at Studio Raw Materials, an impressive warehouse conversion that houses a state of the art cooking studio complete with kitchen, dining area and showroom. Those in attendance waited in anticipation, Prosecco in hand, as D’Sylva and Camorra prepared.

footscray fresh food market adam d'sylva frank camorra

The cooking demonstration was very informative and fun, with D’Sylva and Camorra’s banter and down-to-earth style hitting all the right notes.

footscray fresh food market adam d'sylva frank camorra

D’Sylva’s first dish of the night was a yellow fin tuna, apple, wasabi and ponzu salad.  The light flavours and Japanese influences made this dish an excellent starter and I loved the simplicity of the dish – it’s something that anyone can make at home.

The tip that we received from D’Sylva while he was making this dish was about the benefits of investing a julienne slicer. They can easily be found for $6.00 at most markets or Asian grocery stores and make achieving uniformity in sliced vegetables super easy. We purchased one the following day and have already used it several times. It always seemed like an unnecessary gadget but after using one our position has changed – and for $6.00 there’s no reason not to have one.

footscray fresh food market adam d'sylva frank camorra

Next up Camorra prepared calamari cooked in olive oil with a spiced beetroot salad. This was our favourite dish of the night with the calamari cutting nicely through the sweet and tangy elements of the beetroot salad. The tip for home cooks here was to leave the calamari skin on rather than discard is as is usually the case. Camorra only learned of this technique a few years ago on a trip to southern Spain and has used it in his cooking ever since. It gives the calamari a more rustic appearance and, more importantly, intensifies the flavour.

We enjoyed this dish so much that we wanted to give readers the opportunity to try it at home. Thanks to Camorra and the organisers, we got our hands on the recipe which you can find here.

footscray fresh food market adam d'sylva frank camorra

footscray fresh food market adam d'sylva frank camorra

footscray fresh food market adam d'sylva frank camorra

Next up D’Sylva prepared a Coda favourite – Hanoi style crispy paper rolls with nuoc mam cham dipping sauce. Unlike many rice paper rolls we’ve tried in the past these were deep fried however they weren’t greasy. The ingredients of this dish really shone through, highlighting the freshness of the Vietnamese herbs. A great dish with D’Sylva’s tip being that if you’re ever making rolls with rice paper and are finding it difficult to roll up properly just fold them into squares instead – it’s easier and, on a practical level, just as good as the more traditional roll shape.

footscray fresh food market adam d'sylva frank camorra

footscray fresh food market adam d'sylva frank camorra

To finish we were treated to Camorra’s milk soup with cinnamon bread dumplings and melon balls. Based on a peasant dish from the far west of Spain, this recipe uses stale bread (this is important – fresh bread won’t soak up the milk as well) as the base of a sweet, moist and crispy treat with the modern twist of adding melon providing a refreshing counterbalance to the rest of the components. Camorra told us that the melon balls were just something that he likes to do to make a dish look fancier – cutting the melon into squares like most people do is just as good.

footscray fresh food market adam d'sylva frank camorra

Footscray Fresh Food Markets presents Adam D’Sylva & Frank Camorra was a great event that The City Line was glad to be a part of. The event was very well organised and it was a real treat being able to meet 2 of Melbourne’s top chefs and to learn from them (as well as eat their food!). Kudos to Haystack for designing the concept and to the Maribrynong City Council for being on board with the idea. The experience has made us more motivated than ever to get out to Footscray and discover more of what the area has to offer and we hope reading about it has done the same for you.

Decadent Chocolate Brownies: Recipe

0

We spend a lot of time creating new and interesting recipes at The City Lane that sometimes it’s easy to forget about the classics. Sure there’s no shortage or recipes for chocolate brownies, chicken soup or other staples however we think it would be remiss of us not to share some of our classic favourites given the frequency with which we cook and eat them at home. Most importantly for you, these are recipes that all taste great and aren’t overly complex to prepare and cook.

You’ll notice a few staples appearing on The City Lane over the coming months, along with the more exotic recipes that we love to share with you too. To kick things off, we’re sharing with you our decadent chocolate brownies recipe. They’re dense, rich in flavour and very chocolaty. We challenge you to stop at one!

We’d also like to thank The Essential Ingredient for sending us a jar of the lovely Lindt Piccoli Single-origin Ecuador (70%) Couverture Chocolate which we used in this recipe. We’re big fans of Ecuadorian cocoa beans when it comes to baking. Anything around 68-72% has just the right balance between sweetness and bitterness and the Lindt version worked a treat.

decadent chocolate brownies recipe


Preparation Time: 10 minutes          /          Cooking Time: 45 minutes        /          Makes 12 brownies


Ingredients

  • 200g dark chocolate
  • 200g unsalted butter
  • 4 large eggs (57g), separated into yolk and egg whites
  • 20g vanilla essence
  • 200g caster sugar
  • 125g plain flour, sifted
  • 35g cocoa powder, sifted
  • butter to grease your baking tin

 

Method

  1. Preheat your oven to 160°C fan forced.
  2. Melt the chocolate and butter in a microwave or on the stove on a low heat.
  3. Whip the egg whites into stiff peaks. You want to be able to turn the bowl upside down and for the egg whites to not move.
  4. Add the flour, egg yolks, cocoa powder and vanilla to the chocolate and butter. Mix well.
  5. Lightly fold the egg whites into the chocolate mixture. This will ensure you have a light mixture.
  6. Grease your baking tin with butter.
  7. Transfer the mixture into the baking tin and bake for 45 minutes.
  8. Remove from the oven and transfer onto a cooling rack.
  9. Cut into 12 even pieces and eat as desired.

 

Notes

The brownies will last for 3 days if stored in an airtight container, and actually taste best the day after.

As mentioned at the start of the recipe, the best chocolate to use is an Ecuadorian 68%-70% dark chocolate. If you can’t find Equadorian chocolate, try and find one with the correct percentage. If you can’t find that either, regular dark chocolate will do. The brownies will still taste great, but won’t have quite the same decadence and will be a touch sweeter than would otherwise be the case.

CJ Hendry, 50 Foods In 50 Days: Art Exhibition

26 year old Brisbane artist CJ Hendry has seen her stock rapidly rise since she was discovered on Instagram by The Cool Hunter’s Bill Tikos.  Her photo-realistic artwork has been noticed at an international level and is already selling at up to $50,000 a piece – recent customers include Kanye West, Vera Wang and David Caruso. What makes Hendry’s work so special is her attention to detail – every minuscule line, shadow and detail is captured. The City Lane was invited to the launch of Hendry’s latest exhibition “50 Foods In 50 Days” and were amazed by the drawings on display.

cj hendry 50 foods in 50 days melbourne

50 Foods in 50 days was inspired by Hendry’s reading of the accounts death row inmates during their final days. Using only a felt tip pen, Hendry proceeded to draw 50 foods displayed on 50 Hermès plates – with each photo being revealed on Instagram day-by-day in the lead up to the launch of the Melbourne exhibition.

cj hendry 50 foods in 50 days melbourne

The artwork alone is enough of a reason to come and see 50 foods in 50 days, but there’s more to the exhibition than just art. With the subject matter of the artwork being food on luxury plates, the gallery is actually doubling up as a luxury gourmet food store with a variety of food and food related products on offer – olive oils, sweets, teas, spices, books, cups and a whole lot more. We were particularly fond of the copper cups from Florida’s Yield Design that we spotted sitting in the “kitchen” portion of the exhibition.

cj hendry 50 foods in 50 days melbourne

Throughout the launch, guests were treated to a range of creative treats including charcoal lobster rolls, test tube pea and crème fraîche soup and parmesan, tomato and horseradish “ice cream”. Fun food is nothing if it doesn’t taste great and we’re happy to say that the food didn’t disappoint when it came to taste.

cj hendry 50 foods in 50 days melbourne

Henry’s work will be exhibited in New York later on this year, and she’s in fact going to be basing herself there so if you want to get a chance to see her brilliant artwork in a unique space, check out 50 foods in 50 days while you have the chance.

50 Foods In 50 Days

When: Friday 27 March 2015 to Sunday 12 April

Entry: Free

Where: 166 Gertrude Street, Fitzroy

Interview With Ai-Ling Truong, Food Truck Rumble Organiser 2015

2

At The City Lane we love the fact that there’s so much happening in food scenes all over Australia. We don’t just restrict ourselves to the big players and are always happy to shine a light on the grass roots stuff that’s happening no matter where it may be. We might be Melbourne based but our interest, and we think yours too, spreads far beyond this city.

One relevant example of this grass roots kind of movement that’s happening in cities all over the country is that of the Food Truck Rumble. Perth food blogger Ai-Ling Truong (aka Food Endeavours of the Blue Apocalypse) organised Perth’s first major gathering of food trucks in 2014. It was a huge success and Food Truck Rumble returns to Perth in 2015 bigger and better than last year. We think that Food Truck Rumble is a great event on Perth’s food and drink calendar and took some time to speak to Truong about the event.

ai-ling truong food truck rumble perth

What was the inspiration behind Food Truck Rumble?

What inspired me to organise Food Truck Rumble is a love of food and an interest in events. Having attended a lot of food festivals, I wanted to create a food festival that had a clear local focus, was different and genuine – something that I would want to go to.

I’m a food blogger who has been involved in the organising committees for various events such as TEDxPerth and the Beaufort Street Festival. In 2012 I provided some administrative support to the Perth Food Van Initiative which was just starting up at the time. I was also the Chair of the fourth national Eat Drink Blog (“EDB”) conference which was held in Perth in 2013. For EDB we organized a pop-up dinner with a bunch of food stalls and trucks to show the best of Perth’s street food scene to bloggers from all over Australia.

Being involved with all of this, I’ve eaten at and come to know quite a few food trucks operators in Perth. The idea of a food truck festival had been brewing since 2013, especially within the Perth Food Van community, so I decided to take on the challenge and make it happen.

In 2014 I pulled together the inaugural Food Truck Rumble on my own over about 10 weeks, working with the Metropolitan Redevelopment Authority (venue sponsor) and liaising with the Perth community of food trucks to create an event that showcased and celebrated the local food truck scene. The inaugural Food Truck Rumble on Sunday 13 April 2014 at the Perth Cultural Centre was a huge success. The expected attendance was 5,000 and we ended up being visited by over 10,000 people!

What are some of the challenges you have faced in organising such an event in Perth?

Despite being part of a committee organising events, when I started Food Truck Rumble I didn’t have much of an idea of what was involved in organising a whole event and all its different facets. I had no idea what I was getting myself into. I often tell people I’m giving myself a crash course in events management by just doing one, so everyday can present new challenges that I have to work out how to resolve. I’m on a huge learning curve.

The biggest challenge that I personally face is that there is an immense amount of work involved in organising an event and I’m doing this on my own at the moment while working full-time 4 days a week. I organise Food Truck Rumble in my free time, working on rumblings early in the mornings before work, staying up late and on my weekends. The event has doubled in size since last year and as it grows I have to work out how to manage it so I don’t go insane!

Another challenge faced in organising an event are the government approvals and requirements, which I have come to appreciate as an important part of the risk management. It’s a lot of paperwork and a constant waiting game which can be a little frustrating when you just want to be able to move things forward but everyone I have liaised with in government has been generally supportive of Food Truck Rumble which has been great.

The other main challenge is finding the funding to cover the costs of running a free public event. The success of the inaugural event meant that I was able to source additional government funding this year to make Food Truck Rumble v2.0 a bigger and better event. If I want to keep growing and make Food Truck Rumble sustainable in the long run, I know that I can’t rely on continual government funding so I need to think about and explore corporate sponsorship. A future challenge will be figuring out how to engage sponsors/partners in a way that will allow me to maintain the independence and integrity of Food Truck Rumble.

ai-ling truong food truck rumble perth

Last year’s Food Truck Rumble was a huge success – what do you think were the biggest contributing factors to this?

There is a lot of public interest in food trucks, they are popular and have widespread appeal, and I think the timing of the inaugural Food Truck Rumble last year was right. The food truck scene in Perth was just starting to really blossom and growing to a point where there were actually enough trucks to make a food truck festival happen.

Food Truck Rumble is an event that I register for Eat Drink Perth, which is Perth’s biggest annual food and beverage festival that runs for about 4 weeks during March/April. Now in its 11th year, there are 140 participating ticketed and free events across the CBD, Northbridge, East Perth and West Perth. Having Food Truck Rumble as a part of Eat Drink Perth means that it’s marketed by the City of Perth along with all the other events, and this year it’s great to be featured as one of the main events in the program.

I don’t have a much of a marketing budget so I have focused on using social media to spread the word about the event. Social media has played an important role in the dynamic global trend of food trucks and it’s one of the main factors that has contributed to the current resurgence of food trucks. Social media is heavily used to attract customers and build a following through interactions, communication of locations and what’s on the menu. Food Truck Rumble aligns with how food trucks communicate and primarily uses social media to promote and build the community’s interest and support for the event.

What can people expect from Food Truck Rumble this year?

Last year’s inaugural Food Truck Rumble featured 16 food trucks, a pop-up bar, swing dancing performances, carnival amusement rides and a cupcake eating competition. My friend told me that what I do isn’t just to organise a food truck festival, but something much more.

This year I am continuing to grow Food Truck Rumble to make it a bigger and better event. It will feature 30 food trucks, a pop-up bar and a break dancing competition. I’m excited about presenting street food and street dance at this year’s Rumble – two scenes that have emerged from the streets. In the evening of the Rumble, there will also be the Hipflask Beats Lounge featuring some awesome hip hop beats from local Perth producers.

Do you have any future food events in the works?

I’m interested in using what I have learnt from organising Food Truck Rumble to do other food related things. What that might be? I don’t know yet…. I don’t have any time to think about anything else at the moment but Rumble.

What is the biggest change you’ve noticed in Perth’s food scene over the past 12 months?

Street food. It is being embraced all over with the establishment of street food markets outside of the City and in suburbs like Maylands, Mount Hawthorn, Guildford, Inglewood and Victoria Park as a way to revitalise public spaces and bring communities together. More councils are also starting to conduct food truck trials in their local area – for example South Perth and Bayswater. The City of Perth started a food truck trial earlier this year too.

I have been keeping on top of what’s happening in the Perth food truck scene and currently have a list of 70 mobile food vendors (including trucks, trailers, vans and carts). There really has been a huge growth in the local food truck industry over the past year. The initial plan for last year’s Food Truck Rumble was to just have 10-12 trucks but it ended up with 16 and I discovered new trucks while I was planning it. Now I have a larger number of trucks to choose from to participate and I have curated 30 of the best for Food Truck Rumble v2.0.

ai-ling truong food truck rumble perth

Food Truck Rumble

When: Sunday 12 April 2015, 11:00am to 8:00pm

Entry: Free

Where: Perth Cultural Centre, Perth