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Mexican Style Pickled Jalapeños: Recipe

Paul
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Mexican Style Pickled Jalapeños: Recipe

Over the past few weeks, my chilli plants have been growing very well, especially the jalapeño peppers, which are growing faster than I can used them. The other day I harvested what was on the plants and spent some time trying to decide what to do with them. Cheesy fried jalapeño poppers almost won out but in the end I decided since I hadn’t eaten any Mexican food for a while that some Mexican style pickled jalapeños was just what I needed.

I’ve pickled a few things over the past year but never jalapeños. It’s easy to forget just how quick and easy it is to pickle things, and this exercise was a nice refresher of the process.

mexican style pickled jalapenos recipe

Preparation Time: 5 minutes          /          Cooking Time: 10 minutes          /          Serves n/a

Ingredients

  • 10 large jalapeño peppers
  • 200ml water
  • 200ml white wine vingear
  • 10g table salt
  • 10g white sugar
  • 2 garlic cloves, crushed
  • 2g Mexican oregano

 

Method

  • Slice the jalepeños as per the photo below.

mexican style pickled jalapenos recipe

  • Combine all ingredients except the jalepeños into a medium sized saucepan and bring to the boil.
  • Remove from the heat and add the jalepeños.
  • Allow to cool and add the contents of the saucepan into a jar.
  • Refrigerate for 7 days then use as required.

mexican style pickled jalapenos recipe

Notes

If you don’t have Mexican oregano you can use regular oregano but they will taste a bit different than the usual Mexican style pickled jalepeños because it’s actually a different herb with a slightly different taste.

Feel free to use red as well as green jalepeños – they still taste great they’re just sweeter and not as hot as the green ones.

For a slightly different taste, try using 100ml of white vinegar and 100ml of apple cider vinegar.

Mr Felix: Store Launch

Paul
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Mr Felix: Store Launch

mr felix website store launch

Mr Felix have today (28 Jan 2015) launched their website and online store (http://mr-felix.com). Mr Felix is a Melbourne, Australia based retailer of quality tea and coffee and tea and coffee equipment from around the world.

What makes this launch of particular significance to me is that it’s actually a venture between my wife Lauren and I. As regular readers of The City Lane are aware, Lauren and I are lovers of all things food and travel, with a particular interest in tea and coffee. Last year, after travelling to Japan and discovering an array of amazing tea and coffee equipment we made the decision to take the plunge and start our own business, traveling the world in search of the best products to bring to our customers.

The name, Mr Felix, comes from the Latin “Arabia Felix”, which was the old name for what is today known as Yemen, the birthplace of coffee as we know it today. The tea leaf within the coffee bean denotes the core of what Mr Felix is about, with the olive colour evoking a sense of nature and quality.

To being with, a range of coffee and tea equipment from Japan, Italy and the USA is available at Mr Felix. Products from other countries, as well as a range of high quality Mr Felix branded tea and coffee will become available later on this year.

Readers of the City Lane need not fear, this website will not become a promotional mouthpiece for the business however we certainly wanted to let you know about the launch. At the moment, Mr Felix is only shipping to Australian addresses however global shipping will become available in the future. Check out the website and let us know what you think!

mr felix website store launch

mr felix website store launch

Perth: Swan Valley Breweries Guide

Paul
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0
Perth: Swan Valley Breweries Guide

Perth’s Swan Valley has been famous for its wines for many years however over the past decade the number of Swan Valley breweries has increased, resulting in a situation where there’s just as much reason to visit the region for its beer as well as its wine. Western Australia is where Australia’s craft beer scene began and its craft beers are still regarded as some of the best in the country. From familiar favourites to new experimental beers, there’s really something for every beer drinker in the Swan Valley. If you ever find yourself in Perth, here’s a run-down of what’s on offer.

Feral Brewing Company

perth swan valley breweries guide

perth swan valley breweries guide

perth swan valley breweries guide

perth swan valley breweries guide

The family owned and run Feral Brewing Company is the most famous of the Swan Valley breweries, having built quite the reputation Australia-wide since launching in 2002. Their Hop Hog has won many awards over the past years and for good reason – it’s a refreshing hoppy beer that is perfect for those crossing over into the world of craft beer who want something more flavoursome and exciting than they’re used to but aren’t yet ready to jump into the deep end.

As well as Feral’s standard beers, there are always a range of interesting beers on tap including creations such as the Watermelon Warhead (a Berliner Weiss infused with fresh watermelons), the Fantapants (an Imperial Red IPA that actually tastes like Fanta) and various seasonal releases and “one-off” brewpub releases too. Feral aren’t afraid to try new things and if you’re keen to expand your craft beer palate and discover something new, this is the place to visit.

Be warned, this place can get very busy but the beers are well worth any wait at the bar.

Feral Brewing Company

152 Haddrill Road
Baskerville
Western Australia 6056
Australia

Telephone: (08) 9296 4657
Email: [email protected]
Website: https://www.feralbrewing.com.au/

Open
Mon – Thu: 11:00am to 5:00pm
Fri – Sat: 11:00am to late
Sun: 11:00am to 8:00pm

Feral Brewing Company on Urbanspoon

Homestead Brewery

perth swan valley breweries guide

perth swan valley breweries guide

perth swan valley breweries guide

perth swan valley breweries guide

perth swan valley breweries guide
Homestead Brewery is the new kid on the block, and is by far the most visually impressive of the Swan Valley breweries. Built as part of Mandoon Estate winery, no expense has been spared with the large, family friendly space containing high ceilings, sleek, modern finishes, and lots of shiny new German-manufactured Schulz brewing equipment in plain sight. Head brewer Ron Feruglio was co-founder and head brewer at Melbourne’s Temple Brewing Company and has a lot of experience behind him. At the moment he’s working on getting the core beers just right and what I’ve read about future plans at Homestead indicate that there are some exciting experimental beers to come.

I didn’t eat at Homestead Brewery but, unlike some of the other breweries in the area, a glance at the menu and the food on the tables around me indicated that the food coming out of head chef Michael Hartnell’s kitchen was anything but an afterthought. For wine lovers, the cellar door is located directly next door to the brewery.

Homestead Brewery undoubtedly sets a new standard for breweries in the Swan Valley, and if this is the future of the region, there are very good times ahead.

Homestead Brewery

10 Harris Road
Caversham
Western Australia 6055
Australia

Telephone: (08) 6279 0500
Email: [email protected]
Website: https://www.mandoonestate.com.au/homestead/

Open
Mon – Thu: 10:00am to 5:00pm
Fri: 10:00am to late
Sat: 7:30am to late
Sun: 7:30am to 5:00pm

Homestead Brewery on Urbanspoon

Mash Brewing

perth swan valley breweries guide

perth swan valley breweries guide

perth swan valley breweries guide

“swan

“swan

Mash Brewing is another well regarded Swan Valley brewery that’s been around for a while now. Its beers can be found across Australia these days, with a a core range of beers complimented by seasonal and more experimental releases.

The 1200 litre brewing systems is in full view behind the bar and it’s a spot that’s quite popular with families with its down to earth, casual atmosphere. The food is passable pub grub, but the real reason to visit Mash is the beer – in my opinion their core range is one of the best on offer in the Swan Valley.

Mash Brewing

10250 West Swan Road
Henley Brook
Western Australia 6055
Australia

Telephone: (08) 9296 5588
Email: [email protected]
Website: http://www.mashbrewing.com/

Open
Mon – Tue: 11:00am to 5:00pm
Wed – Thu: 10:00am to 9:00pm
Fri – Sat: 11:00am to 10:00pm
Sun: 11:00am to 9:00pm

Mash Brewing & Brasserie on Urbanspoon

Duckstein Brewery

perth swan valley breweries guide

perth swan valley breweries guide

Duckstein Brewery is another stalwart of the Swan Valley and takes a different tact to the aforementioned breweries. The focus here isn’t on experimental beers, but rather a core range of German beers such as Hefeweiss, Pilsner, Dunkel and Altbier, which compliment the German food on offer. The beers stick to Reinheitsgebot (the German Purity Law of 1516) and use only barley, hops, water and yeast in their production. Come Oktoberfest, a few special beers are made available and the venue takes on even more of a German vibe. Prost!

Duckstein Brewery

10250 West Swan Road
Henley Brook
Western Australia 6055
Australia

Telephone: (08) 9296 0620
Email: [email protected]
Website: http://www.duckstein.com.au/

Open
Sun – Thu: 11:00am to 5:00pm
Fri – Sat: 11:00am to 9:00pm

Duckstein Brewery on Urbanspoon

Ironbark Brewery

perth swan valley breweries guide

perth swan valley breweries guide

Ironbark Brewery offer a range of craft beers and ciders, along with a pub-style menu that specialises in wood fired pizza. Along with the core range of beers, there are a range of seasonal beers on offer such as cherry ale, mango beer and dessert lime lager.

I haven’t actually drank or eaten here before, but when I popped my head in the place was quite lively with live music outside and a number of groups enjoying themselves.

Ironbark Brewery

55 Benara Road
Caversham
Western Australia 6055
Australia

Telephone: (08) 9377 4400
Email: [email protected]
Website: http://ironbarkbrewery.com.au/

Open
Wed – Thu: 10:30am to 5:30am
Fri – Sun: 10:30pm to 6:00pm

Ironbark Brewery on Urbanspoon

Elmar’s In The Valley

perth swan valley breweries guide

perth swan valley breweries guide

perth swan valley breweries guide

Elmar’s In The Valley is Swan Valley brewery that’s been around since 2005, and like Duckstein the beer here is not experimental, but rather a core German range produced according to Reinheitsgebot. Pilsner, weissbier, bock and rauch are some of the styles that can be found on the taps at Elmars and, while none of the beers are particularly unique, they are very tasty, being exactly what you’d expect from a good example of each style.

Food wise it’s German favourites that come out of the kitchen of German chefs Steffen Hoeer and Sebastian Kaiser.

Elmar’s In The Valley

8731 West Swan Road
Henley Brook
Western Australia 6055
Australia

Telephone: (08) 9296 6354
Email: [email protected]
Website: http://www.elmars.com.au/

Open
Wed – Thu: 11:00am to 4:00am
Fri – Sat: 11:00am to 10:00pm
Sun: 11:00am to 8:30pm

Elmar's in the Valley on Urbanspoon

 

What’s your favourite brewery in Western Australia? Do you have a favourite WA beer?

Chilli Blueberry Plum Sauce: Recipe

Paul
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2
Chilli Blueberry Plum Sauce: Recipe

Wondering what to do with those plums that are going soft towards the end of their life? How about making a chilli blueberry plum sauce? This recipe has the subtle flavour of blueberry added to it along with a decent chilli kick. A versatile sauce that works well as an addition to many dishes.

chilli blueberry plum sauce

Preparation Time: 10 minutes          /          Cooking Time: 2 hours          /          Serves n/a

Ingredients

  • 1 tsp (5g) ginger, ground
  • 1 tsp (5g) allspice
  • 1 tsp (5g) cinnamon, ground
  • 1 tbsp (15g) white sugar
  • juice of ¼ lemon
  • 4 large, yellow flesh plums
  • 2 tbsp (30g) blueberry jam
  • 1 birds eye chilli, seeded & finely chopped

 

Method

  1. Remove the skin and seeds from the plums.
  2. Put the plums into a small saucepan, place it onto the stove on a medium heat and stir/mush up the plums.
  3. Add the ginger, allspice, cinnamon, sugar, lemon juice, jam and chilli and stir.
  4. Once everything is combined, you should have quite a watery mixture.
  5. Reduce to a simmer and allow the sauce to reduce – you want to end up with a thick sauce, about a third of the volume you began with. This takes about 2 hours. Make sure you stir it occasionally to ensure nothing sticks to the saucepan or burns.
  6. Blend together the mixture with a stick blender or in a small food processor until you have a smooth, consistent sauce.
  7. Use the sauce straight away or allow it to cool before putting it into a jar/container and refrigerating. It will keep for up to 6 months in the fridge.

 

Notes

You can taste the sauce after step 4 and add additional sugar and spices to suit your own taste.

You don’t have to add in the chilli if you don’t like. Alternatively if you want it even hotter, throw in the seeds – it’s completely up to you.

This sauce goes really well with duck and Asian greens like bok choy but you can really use it with anything – I quite like it with a nice thick cut porterhouse steak.

Red Cabbage, Dill & Feta Salad: Recipe

Paul
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2
Red Cabbage, Dill & Feta Salad: Recipe

If you’re looking for something quick and surprisingly filling, this raw red cabbage, dill & feta salad might just fit the bill. I find red cabbage to be a woefully underrated ingredient, with many people scarred by childhood memories of over-boiled cabbage which was anything but delicious. It’s a shame because eaten raw with the right flavour combinations, red cabbage is a versatile, healthy, tasty vegetable.

red cabbage dill feta salad recipe

Preparation Time: 10 minutes          /          Cooking Time: 5 minutes          /          Serves 4-6

Ingredients

  • half a red cabbage (about 450g), finely chopped
  • juice of ½ lemon
  • 25g dill, finely chopped
  • 100g feta cheese, cubed 1cm x 1cm
  • 50g pine nuts, roasted
  • 3 tbsp (45ml) extra virgin olive oil
  • Salt to taste

 

Method

  1. Mix together the cabbage, dill and lemon juice in a large bowl.
  2. Bring your frying pan up to a medium heat on the stove with just a dash of olive oil and throw in the pine nuts. Toss the pine nuts every few seconds until they start to roast and turn brown. As soon as they turn brown, take them off the heat – these things go from lightly roasted to burned surprisingly fast!
  3. Add the pine nuts, feta and extra virgin olive oil to the bowl, mix well and serve.

 

Notes

If you have a food processor, use it to finely chop the cabbage. To get the cabbage as fine as it needs to be using just a knife is a thankless, time-consuming task.

This salad works well as a main – it’s healthy and surprisingly filling but if you want you can also serve smaller portions of it as a side dish.

South Melbourne Night Market 2015: Upcoming Event

Paul
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0
South Melbourne Night Market 2015: Upcoming Event

south melbourne night market 2015

The South Melbourne Night Market returns in 2015 from 15 January to 5 March featuring hawker-style food, pop-up stalls, live entertainment and music.

On the food front a number of food stalls and trucks will be featured including White Guy Cooks Thai, Chingon Taco Truck, Overdosa, Greek Street Food, The Snag Society, Happy Camper Pizza and Yogurddiction. Many of the restaurants on Cecil street will also be open and offer alfresco dining for visitors.

Music wise, a range of local artists will be featured spanning a wide variety of genres, including Whitaker, Mighty Duke & The Lords, La Rumba, Funk Buddies and Sarah Carnegie.

There will also a be a range of pop-up stores featuring the works of local independent designers and artists, as well as activities for young children.

I visited last year’s South Melbourne Night Market and based on that experience and the above, the 2015 edition looks like it’ll be well worth visiting. For more details check out the official website.

south melbourne night market 2015

South Melbourne Night Market

When: Each Thursday evening, from 15 January to 5 March, 5:30pm to 9:30pm

Entry: Free

Where: South Melbourne Market, Under the Verandahs, Coventry & Cecil Streets, South Melbourne

Melbourne: Where I Ate In 2014 (Part 2)

Paul
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0
Melbourne: Where I Ate In 2014 (Part 2)

With 2014 now behind us, it’s customary for me to do up a post collating some of the cafes and restaurants I ate at over the year that, for one reason or another, never got a full review on The City Lane. There’s simply too much to write about each year to give everything its own post, however this doesn’t mean that a place that’s on this list isn’t worth visiting. In fact, some of my favourite places to eat at in Melbourne have appeared on these lists before.

Hopefully you discover a spot you weren’t aware of and, if you have visited any of the places below, I’d love to know what you thought. You can find Part 1 of the 2014 guide from back in June here.

5 & Dime Bagels

melbourne best cafes 2014

I’ve been a big fan of Zev Foreman’s 5 & Dime Bagels ever since I first tried one at Bowery to Williamsburg. The bagels have proven to be very popular and for good reason – they’re arguably the best example of a proper, New York style bagel that you’ll find in Melbourne. They taste great, and have that just-right soft, springy texture.

As well as supplying several Melbourne eating spots with his hand rolled, boiled and baked bagels, you’ve been able to get them a various farmers markets around Melbourne. They always sell out really quickly at the farmers markets with demand always exceeding supply. Thankfully Foreman has opened up his own café in the CBD with a much bigger production facility and kitchen – you can see all of the action from the café section courtesy of a massive glass wall that separates the space.

Along with Promised Land coffee, there are of course the bagels which are available in a variety of flavours and with a variety of fillings. Plain with peanut butter and jelly, Raisin and cinnamon with butter, Dill with cured salmon, cream cheese, tomato and avocado are just a few of the combinations available, with customers given the chance to mix and match as they please. Oh, and the delicious meats and fish are all smoked in house too.

You can also grab a bunch of bagels to take away, which is something I always do as, unlike many things which never quite taste the same when you defrost them, these bagels freeze brilliantly and taste just as good when you thaw them out as they do when they are fresh.

5 & Dime Bagels

16 Katherine Place
Melbourne
Victoria 3000
Australia

Telephone:   (03) 9621 2128
Email:            [email protected]
Website:        http://5dimebagel.com.au/

Open
Mon – Fri:       7:00am to 3:00pm

5 & Dime Bagels on Urbanspoon

Akachochin

melbourne best cafes 2014

Akachochin is named after the red lanterns that can be found hanging outside of Izakayas in Japan. A variety of traditional dishes and more modern creations are served up by head chef Kengo Hiromatsu with a focus on technique.

Like most Japanese restaurants in Australia, there’s a certain level of modification for western palates – for example the pork used in the tonkatsu is quite thin and the crumbing more dense then what you find in Japan. Having said that, the flavours are spot on and, combined with an impressive range of sake and knowledgable, efficient staff, one doesn’t leave Akachochin disappointed.

Akachochin

33 Dukes Walk
South Wharf
Victoria 3006
Australia

Telephone:   (03) 9245 9900
Email:            [email protected]
Website:        http://www.akachochin.com.au/

Open
Tue – Sun:     12:00pm to 4:00pm; 6:00pm to late

Akachochin on Urbanspoon

Brother Burger & The Marvellous Brew

melbourne best cafes 2014

Burgers and craft beer is the claim to fame of Brother Burger & The Marvellous Brew and, being a big fan of both, I was keen to see if it lived up to its promise. Inside the long, open space which is well designed for both solo and group dining I ordered my food along with the rest of my group and the consensus was unanimous. The burgers are decent, and the range of beers is decent.

Are these the best burgers in Melbourne? No. Is the selection of craft beers on offer amongst the best in Melbourne? No. Would I come here again? Absolutely. Sometimes a place doesn’t need to be the best, it just needs to serve decent food and have a good atmosphere and Brother Burger & The Marvellous Brew falls squarely in this camp.

Brother Burger & The Marvellous Brew

413 Brunswick Street
Fitzroy
Victoria 3065
Australia

Telephone:   (03) 9419 0088
Email:            [email protected]
Website:        http://www.brotherburger.com.au/

Open
Sun – Thu:      12:00pm to 10:00pm
Fri – Sat:         12:00pm to 11:00pm

Brother Burger and the Marvellous Brew on Urbanspoon

The Grain Store

melbourne best cafes 2014

The Grain Store dishes up “honest cooking” with a focus on fresh ethically sourced, seasonal Australian ingredients and European techniques. The result is delicious food that tastes the way its supposed to. The homely interior has an almost cottage kitchen barn look about it which suits ethos of the food well and, if you can’t eat in, the takeaway range is quite impressive too – the pear and dark chocolate Danish and a St Ali coffee to-go is a favourite combo of mine.

The Grain Store

517 Flinders Lane
Melbourne
Victoria 3000
Australia

Telephone:   (03) 9972 6993
Email:            [email protected]
Website:        http://www.grainstore.com.au/

Open
Lunch:
Mon – Fri:    7:00am to 4:00pm
Sat – Sun:     8:00am to 4:00pm
Dinner:
Wed – Sat:    6:00pm to 9:30pm

The Grain Store on Urbanspoon

Little Creatures Geelong

melbourne best cafes 2014

Ok so this isn’t actually in Melbourne but hey, it’s close enough. Being from Perth, and having visited the original Little Creatures Brewery in Fremantle several times, I’d been wanting to visit the newer Geelong outpost for a while. As much as it pains me to say this, Little Creatures Geelong really does surpass the original back home.

The entirety of an old wool store has been taken over and no space has been wasted. The interior is spacious and includes the same beers and decent pub food that can be found in the Fremantle and Brunswick outposts. There’s a lot of outdoors seating and the whole place is very family friendly – there’s even a play ground for the kids. On weekends there’s an art and craft market too where locals sell all kinds of wares. Overall it’s a really great spot.

Little Creatures Geelong

221 Swanston Street
South Geelong
Victoria 3220
Australia

Telephone:   (03) 5202 4009
Email:            n/a
Website:        https://littlecreatures.com.au/

Open
Mon – Tue:    10:00am to 5:00pm
Wed – Fri:      10:00am to 10:00pm
Sat – Sun:       8:00am to 10:00pm

Little Creatures Geelong Brewery on Urbanspoon

Pho24

melbourne best cafes 2014
Pho24 serves up a variety of Vietnamese dishes but the main focus in the Pho which is served up in “under a minute”. I was invited to sample Pho24’s menu late last year and was interested in seeing just how Pho24 pulled off Vietnamese “fast food”.

Pho24 might have originated as a concept in Vietnam but the food served at Pho24 is very much modified for western tastes. Don’t take this as meaning that the food tasted bad – the ingredients used are fresh and still very much Vietnamese ingredients – the food is decent, it’s just not authentic. This is why context is important when talking about Pho24. At the blogger event we were told a story by one of the owners of an older couple who had walked in and had never before eaten Vietnamese food. They were attracted by the modern, funky design of the space and walked in. Seeing beef fillet instead of tendon on the Pho menu for example meant that they were willing to give it a shot and thoroughly enjoyed their meal. This is the sort of market that Pho24 is aiming for, not well travelled foodies.

Go to Pho24 looking for authentic Vietnamese food and you’ll be disappointed however when you walk out of Southern Cross station and look at your nearest options for fast food, you’ll see where Pho24 has a role to play as it’s undoubtedly better than the other quick options in the immediate vicinity.

melbourne best cafes 2014
melbourne best cafes 2014

Pho24

656 Little Bourke Street
Melbourne
Victoria 3000
Australia

Telephone:   (03) 5915 9047
Email:            [email protected]
Website:        http://pho24.net.au/

Open
Mon – Wed:    7:00am to 9:00pm
Thu:                 7:00am to 9:30pm
Fri:                   7:00am to 10:00pm
Sat:                  10:00am to 10:00pm
Sun:                 10:00am to 9:00pm

PHO24 on Urbanspoon

Shortstop Donuts

melbourne best cafes 2014

Shortstop Donuts was perhaps one of the most anticipated small openings of 2014, with 16,000 Instagram followers pre-launch just one indication of the hype that surrounded this place before it opened. The concept is simple, with owners Anthony Ivey and Sinye Ooi aiming to sell Melbourne’s best donuts along with great coffee. In fact, Ivey travelled around the US, sampling the best donuts and meeting chefs in Los Angeles, New York, Portland, Seattle, Vancouver and San Francisco in order to perfect his recipes.

The menu is dead simple with either white or black coffee espresso or filter available, and 4 different types of donuts – raised, crueller, filled and cake. Raised and filled are the donuts that you’re used to while cake is made from cake crumb batter and crueller is made from choux pastry.

Exactly which combination of donuts is available depends on what’s fresh when you walk in – the be guaranteed a certain flavour you can pre-order online the day before. I tried the red velvet and the earl grey and rose – both cake donuts that were utterly divine. The earl grey, which had lemon myrtle injected into it and a rose petal and rose water icing was amazing.

Lives up to the hype.

Shortstop Donuts

12 Sutherland Street
Melbourne
Victoria 3000
Australia

Telephone:   n/a
Email:            [email protected]
Website:        http://www.short-stop.com.au/

Open
Mon – Fri:    7:30am to 4:30pm
Sat:                9:30am to 3:30pm

Shortstop Coffee & Donuts on Urbanspoon

T By LuxBite

melbourne best cafes 2014

South Yarra favourite LuxBite have recently opened T By LuxBite in Melbourne’s CBD. The “T” stands for Tarts and there is a rotating selection of 10 tarts on offer daily, along with a range of macarons. Bernard Chu and Yen Yee are also bringing across their philosophy of combining French technique with Asian influences. Think Pandan or Oolong macarons and Calamansi-lime curd tarts with jackfruit and chilli salt. I’ve tried a few things from here and can’t say that I’ve ever been anything other than completely satisfied.

T By LuxBite

2/517 Flinders Lane
Melbourne
Victoria 3000
Australia

Telephone:   (03) 9629 9662
Email:            [email protected]
Website:        http://tbyluxbite.com.au/

Open
Mon – Sun:    8:00am to 6:00pm

T By LuxBite on Urbanspoon

Hakata Gensuke

melbourne best cafes 2014

Hakata Gensuke has built quite the cult following as one of the best ramen joints to open up in the recent ramen craze that has swept Melbourne. I’d not eaten any ramen since my last visit to Japan so very interested in seeing what the fuss was all about. Joining the queue to sample Fukuoka master chef Kousuke Yoshimura’s tonkotsu (pork bone) ramen I was handed a sheet on which to write my order – one of 4 types of tonkotsu ramen with a choice of noodle thickness, a variety of additions (like nori, soft boiled egg) and a choice of gyoza or chicken karaage on the side.

When I got inside and my food arrived with Japanese efficiency and I wasn’t disappointed, with the flavour and creaminess of the broth being exactly what I expect from a tonkotsu ramen. Serving sizes are on the small side, and you’ll probably want extra noodles or meat but overall, I can see why there are lines.

Hakata Gensuke

168 Russell Street
Melbourne
Victoria 3000
Australia

Telephone:   (03) 9663 6342
Email:            [email protected]
Website:        http://www.gensuke.com.au/

Open
Mon – Sun:    12:00pm to 3:00pm; 5:00pm to 9:00pm

Hakata Gensuke on Urbanspoon

Sparrow’s Philly Cheese Steaks

melbourne best cafes 2014

The Philly Cheesesteak is something that I’ve not come across since I was actually in Philadelphia and got one at the famous Jim’s. I remember it being embarrassingly indulgent and tasty so when I heard about Sparrow’s Philly Cheesesteaks opening up inside on of the back rooms of craft beer venue Catfish I was intrigued to see what they were serving up.

Geno Sparrow, a Philidelphia native can be found in the kitchen cooking up the cheesesteaks which vary from the classic with American or provolone cheese and a few others like mushroom, hoagie and kimchi. I tried the hoagie which was oozing with cheese and absolutely delcious. The onion rings were ok, but really it’s all about the cheesesteak.

Sparrow’s Philly Cheesesteaks

Inside Catfish Bar
30-32 Gertrude Street
Fitzroy
Victoria 3065
Australia

Telephone:   n/a
Email:            n/a
Website:        http://www.sparrowsphillysteaks.com/

Open
Mon – Thu:   5:00pm to 12:30am
Fri – Sat:        12:00pm to 12:30pm
Sun:                12:00pm to 10:30pm

Sparrow's Philly Cheesesteaks on Urbanspoon

Vietnamese Cooking Experience At OTAO Kitchen

Paul
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0
Vietnamese Cooking Experience At OTAO Kitchen

OTAO Kitchen is a Vietnamese cooking school run by Ha Nguyen and Ricky Hewton on Richmond’s Victoria street, which is well known for its Vietnamese restaurants and grocery stores. I was invited to attend one of the cooking classes late last year and keenly accepted, given my love to Vietnamese food and the country itself.

There were 6 of us in attendance on the night, with each class limited to a maximum of 10 people to ensure that there’s a certain level of intimacy with attendees getting ample time with Ha and Ricky both individually and as part of the group.

The cooking stations are set up really well, with there being ample space for each person to cook their dishes. There are a few different classes that are offered at OTAO Kitchen – I attended the “Street Foods of Saigon” class.

vietnamese cooking experience otao kitchen

Chef Ha is clearly very passionate about Vietnamese food and this is evident throughout the class. To start, we went through the fresh herbs and spices that are most commonly used in Vietnamese cooking, with the purpose and flavour profiles of each ingredient explained.

vietnamese cooking experience otao kitchen

Freshness is a hallmark of Vietnamese cooking however Ha was mindful of the realities of many of our lives and throughout the night would let us know of shortcuts that we could take if we were short of time when cooking. For example not everyone has the ability to source and make their own allspice mix so an off the shelf pre-ground allspice mix is perfectly acceptable. All the ingredients we used on the night however were fresh.

vietnamese cooking experience otao kitchen

The first thing that we made was Nuoc Cham (Dipping Sauce). This was to be used with our next dish. We were given the basic recipe and told to tweak it to our own tastes. It was interesting to see which attendees preferred which flavours with this sauce that combines sweet, sour, salty and bitter sensations.

vietnamese cooking experience otao kitchen

While nothing felt rushed, there were certain things that Ha showed us how to make or that he had pre-prepared due to time constraints. For example Ha showed us how to make pancake batter but we did not make our own.

vietnamese cooking experience otao kitchen

What we did was prepare the fillings for the Banh Xeo (Saigon Pancake with Mung Bear, Pork & Seafood) as well as cooking the pancakes using the batter that Ha had prepared.

vietnamese cooking experience otao kitchen

The finished product was delicious, especially when dipped in the Nuoc Cham.

vietnamese cooking experience otao kitchen

Next we prepared Banh Ran (Deep Fried Sesame Balls with Yam Filling)

We actually used chocolate instead of yam to fill our Banh Ran. Ha explained how these are very common in Vietnam, with the filling changing depending on the season and occasion. I liked that we were given a bit of history about each dish and told about how it fits into everyday life in Vietnam. I also loved his anecdotes about growing up in Hanoi.

vietnamese cooking experience otao kitchen

The next dish was Ga La Chuoi (Chicken in Banana Leaves) and involved the whole class getting together and using banana leaves to wrap up a chicken mixture that Ha had made in front of us.

vietnamese cooking experience otao kitchen

Next was the dish which was probably my favourite of the night. Ca Kho To (Caramelised Fish in Claypot). Everyone in the class succeeded in making their caramel without burning it which was impressive.

vietnamese cooking experience otao kitchen

vietnamese cooking experience otao kitchen

vietnamese cooking experience otao kitchen

The chicken we had prepared earlier was cooked traditionally over hot coals while the group sat outside and ate dinner, consisting of what we had cooked throughout the night. A good portion of the night was spent outside just eating and chatting and I had loads of fun getting to know everyone else in attendance as well as Ha and Ricky.

vietnamese cooking experience otao kitchen

vietnamese cooking experience otao kitchen

The Banh Ran post deep frying for dessert had a crunchy outside and a really gelatinous texture inside.

vietnamese cooking experience otao kitchen

I really enjoyed the “Street Foods of Saigon” cooking class at OTAO Kitchen. The ingredients used were great quality and fresh, having been mostly sourced from the Vietnamese markets in Richmond and Footscray. I learned some new skills and realised just how easy it is to cook certain Vietnamese dishes which, despite my knowledge of Vietnamese food, is not something that I had attempted before.

Ha and Ricky are really down to earth guys and Ha’s passion for the food of his homeland really comes through in the class. Highly recommended for anyone with an interest in cooking and Vietnamese food.

OTAO Kitchen

360 Victoria Street
Richmond
Victoria 3121
Australia

Telephone:   0455 783 792
Email:            [email protected]
Website:        http://www.otaokitchen.com.au/

Tokay & Thyme Chicken Liver Pate: Recipe

Paul
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0
Tokay & Thyme Chicken Liver Pate: Recipe

This Tokay & thyme chicken liver pate recipe is decadent, creamy and tastes delicious. Best of all, it’s surprisingly easy to make and really affordable – it’ll make you wonder how the shops get away with charging so much for it. Give it a shot, you won’t be disappointed.

tokay and thyme chicken liver pate recipe

Preparation Time: 25 minutes          /          Cooking Time: 10 minutes          /          Serves n/a

Ingredients

  • 500g chicken livers
  • 2 garlic cloves, sliced
  • ½ red onion, coarsely chopped
  • 4 sprigs fresh thyme
  • 75ml thickened cream
  • 120g unsalted butter
  • 150ml Tokay
  • salt & pepper to taste

 

Method

  1. Heat 100g of the butter in a frying pan on a medium heat until it melts and is boiling.
  2. Add the chicken livers, garlic and onion to the frying pan and cook for about 5 minutes, until the inside of the livers are just pink.
  3. Remove the livers from the frying pan and put aside.
  4. Add the Tokay to the frying pan and let it reduce to a thick liquid, about 10 minutes.
  5. Remove the frying pan from the heat.
  6. Add the chicken livers and Tokay reduction into a food processor and mix until well combined.
  7. Add the thyme, cream, salt and pepper into the food processor and mix again until well combined.
  8. Place the mixture into a fine metal sieve and sieve it through into a bowl.
  9. Repeat step 8 twice – 3 times in total.
  10. Transfer the pate into whatever container you wish to store it in.
  11. Melt the remaining 20g of butter and pour it on top of the pate to form a seal.
  12. Refrigerate for an hour to allow the butter to set.
  13. The pate should last up to 2 weeks in the fridge or until the seal is broken.

 

Notes

The Tokay used in this recipe is Australian Tokay, which is primarily produced in the Rutherglen wine region. It bears no resemblance to Hungarian Tokay/Tokaj and, from 2020 the name will no longer be allowed to be used for the Australian wine. Many producers in Australia have started using the term “Topaque”.

If you cannot find Australian Tokay, you can use any Muscat based fortified wine.

New Places To Eat In Perth 2014

Paul
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4
New Places To Eat In Perth 2014

The past year has seen the opening of many new places to eat in Perth. From restaurants to cafes, and bars to uncategorised “eateries” the options have never been more plentiful. I visited in December and, armed with a list of the best of the best, tried to fit in as many as I could. Here’s a run-down of all the places I managed to try, plus the ones on my list that I wasn’t able to get to that are, according to people whose opinion I trust, well worth checking out.

For a guide to some of Perth’s hottest new bars, many of which also serve great food, check out this list New Bars In Perth 2014.

The Flour Factory

new places to eat in perth restaurants cafes

Housed in the space formerly occupied by Venn, the Flour Factory is the latest venue to be opened by Andrew Freeman, the man behind recent openings Varnish on King and Darlings Supper Club.

The interior looks relatively unchanged from when it was Venn, with a variety of upstairs, downstairs and outdoor spaces however the offering is quite different, with a strong focus on food as well as drinks. There are a wide range of house cured meats, cheese and some rather impressive looking hot dogs on the menu however I ordered what it was that brought me here in the first place, which was the pig’s head bacon and “lambcetta” with a hard cheese to match. Neither of them disappointed – I think I could have spent my entire week in Perth just eating these two things.

I didn’t order anything to drink, the cocktail menu and wine list looked very decent – I can how this place works well as both a cafe/restaurant and bar.

The Flour Factory

16 Queen Street
Perth
Western Australia 6000
Australia

Telephone:   (08) 9485 1711
Email:            [email protected]
Website:        http://theflourfactory.com//

Open
Mon – Fri:     7:00am to 12:00am
Sat – Sun:      4:00pm to 12:00am

The Flour Factory on Urbanspoon

Propeller

new places to eat in perth restaurants cafes

Hamish Fleming and Siobhan Blumann seem to be opening a new place in Perth every other day, with Propeller being the newest addition to their portfolio of venues across the city (Mechanics Institute, Flipside, The Dominon League to name a few). Propeller is located at the site of the former North Fremantle Town hall, and contains a restaurant section as well as an outdoor cafe/bar operating outside of a re-purposed sea container. I really enjoyed sitting outside and breathing in the fresh Freo sea air.

The food is Lebanese inspired with a variety of other influences dotted around. The food is designed for sharing and, as I visited with my family we had the benefit of being able to try a variety of things on the menu. The pizzas were brilliant with perfectly thin, crispy wood-fired bases topped with just the right amount of ingredients. The highlights of the menu were undoubtedly the pizzas and Lebanese inspired dishes, with some of the other options falling a bit flat. It’s still early days with Propeller only having opened in December, and I have no doubt based on my visit there that they’ll settle into their groove and become a reliable fixture in this part of town.

My tip is to get the eggplant pizza and the quail eggs – simply divine.

Propeller

222 Queen Victoria Street
North Fremantle
Western Australia 6159
Australia

Telephone:   (08) 9335 9366
Email:            [email protected]
Website:        http://propellernorthfreo.com.au/

Open
Wed – Fri:     11:00am to 10:00pm
Sat – Sun:      7:00am to 10:00pm

Propeller on Urbanspoon

Bread In Common

new places to eat in perth restaurants cafes

Nic Trimboli’s Bread in Common has been around for over a year now so is not strictly “new” in the true sense of the word however despite trying their excellent wood fired sourdough bread I’d not eaten in before and was happy to finally get the chance to visit on my last day in Perth. Housed in a quite large old brick warehouse, there’s a lot of character to the space – a very long bar, long wooden communal tables, hanging lights. exposed brick all great a great atmosphere.

Food wise, it’s modern Australian cooking with a focus on quality ingredients. I had the duck fat roasted potatoes and shared two of the desserts – the flourless chocolate cake with crushed Oreos and berries as well as the peanut mousse with chocolate brownie ice cream and raspberry gel. The desserts weren’t cheap, but they were positively delicious. I’ll definitely be returning for a full meal next time I’m in town.

Bread In Common

43 Packenham Street
Fremantle
Western Australia 6160
Australia

Telephone:   (08) 9336 1032
Email:            [email protected]
Website:        http://www.breadincommon.com.au/

Open
Mon – Thu:   10:00am to 10:00pm
Fri – Sat:        9:00am to late
Sun:                9:00am to 10:00pm

Bread In Common on Urbanspoon

Hylin

new places to eat in perth restaurants cafes

Owner Josh McGinnity was an architect before he decided to open up his own cafe and his influences in designing the place, namely New York City’s High Line is very evident from the moment you walk in. New materials mix with old, the small space is used very wisely and there’s a lot of natural sunlight.

The menu contains a small selection of breakfast and lunch options, along with a variety of rotating daily choice also on offer. Coffee beans come from Fremantle’s Micrology Coffee Roasters and the coffees here are perfect. Service is sharp and there’s a really laid back, causal vibe about the place, which is fitting of the area.

Hylin

178 Railway Parade
West Leederville
Western Australia 6007
Australia

Telephone:   0401 815 804
Email:            [email protected]
Website:        http://www.hylin.com.au/

Open
Mon – Sat:     6:30am to 3:00pm

Hylin on Urbanspoon

La Veen

new places to eat in perth restaurants cafes

Another place that’s been open for the best part of a year (with the people behind it being set up in Subiaco for a few years prior), La Veen has what I’d consider the best range of coffee available in Perth. Walk through the front doors and you’ll immediately be faced with what is the largest Synesso espresso machine I’ve ever seen – the thing has 5 group heads and take up almost the entire bench! I asked for an explanation of the beans on offer with some of the filters and was responded to with some really in depth tasting notes and facts on the origin of each bean. Clearly they team here really know their stuff and the cold drip that I got was really tasty.

A focused selection of breakfast and lunch options are also offered. I didn’t eat, but peeking at what was in front of those around me while seated at a bench watching the world go by I’ll say that the food did look decent.

La Veen

90 King Street
Perth
Western Australia 6000
Australia

Telephone:   (08) 9321 1188
Email:            n/a
Website:        http://laveencoffee.com.au/

Open
Mon – Fri:    7:00am to 4:00pm
Sat:               8:00am to 4:00pm
Sun:              9:00am to 3:00pm

La Veen Coffee & Kitchen on Urbanspoon

No Mafia

new places to eat in perth restaurants cafes

The first of the places that were on my list that I wasn’t able to try, No Mafia was unfortunately closed when I went to check it out on Boxing Day which was a shame as I was really keen to try their modern take on simple southern Italian cooking which I had heard good things about. Occupying the space that formerly housed Jus Burgers, the team behind Vic Park’s “The Precinct”, the first thing one notices about this small space is the motto “no pizza, no pasta”. Don’t get me wrong, I absolutely love a good pizza or pasta dish but it’s really refreshing to see place put the spotlight on other things that a region’s cuisine has to offer.

Rustic food, quality ingredients, great wine – sound like a good thing to me.

No Mafia

Shop 11, 189 William Street
Northbridge
Western Australia 6003
Australia

Telephone:   n/a
Email:            [email protected]
Website:        http://www.nomafia.com.au/

Open
Mon – Sat:    10:00am to late
Sun:               10:00am to 10:00pm

No Mafia on Urbanspoon

Habitue

Habitue is yet another new place to eat in Perth that’s opened in the little hub that’s growing in North Fremantle. It’s a Mediterranean restaurant set in an old weatherboard cottage. This creates a casual setting in which to eat the fresh, seasonal food that’s designed to share. The fact that there’s live jazz on Sunday afternoons makes the package sound even more enticing. I didn’t get around to trying it while I was over but it remains on the list for next time.

Habitue

1 Harvest Road
North Fremantle
Western Australia 6159
Australia

Telephone:   (08) 9336 1265
Email:            [email protected]
Website:        http://www.habituerestaurant.com.au/

Open
Tue – Sat:      5:00pm to 11:00pm

Habitue on Urbanspoon

Sprolo

I first got wind of Sprolo when some rather enticing photos started appearing on my Instagram feed a few months back. A “traditional Singaporean” breakfast with house made Kaya jam you say? A Nuttella brownie with espresso caramel and ice cream you say? A few months down the track it became apparent that the food and service lived up to the promise of the photos and I knew I had to visit. Time got the best of me while I was over so unfortunately I didn’t make it to Sprolo but it’s still on my list, and I know exactly what I want to order next time I’m in town.

Sprolo

138 Canning Highway
South Perth
Western Australia 6151
Australia

Telephone:   0401 625 134
Email:            [email protected]
Website:        http://www.sprolo.com.au/

Open
Mon – Sat:     7:00am to 4:00pm

Sprolo on Urbanspoon

St Michael 6003

Another new place to eat in Perth that I wasn’t able to check out this time around was St Michael 6003, which is housed in the space formerly occupied by Perth institution Jacksons. Owners Scott O’Sullivan and Tod Stuart have converted the space into something very casual. The food is modern Australian with a focus on technique and high quality local, seasonal ingredients. Causal, small plate food at this level is something that’s become very popular in Melbourne over the past few years and it’s great to see Perth getting on board with the idea – it really does make eating great food so much more fun because you get to try more things. I look forward to eating here the next time I’m in town.

St Michael 6003

483 Beaufort Street
Highgate
Western Australia 6003
Australia

Telephone:   (08) 9328 1177
Email:            [email protected]
Website:        http://stmichael6003.com.au/

Open
Wed – Thu:   5:00pm to late
Fri – Sun:      10:30am to 2:30pm; 5:00pm to late

St Michael 6003 on Urbanspoon

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