Gastronomical ramblings

A postdoctoral researcher by day, a baker/cook/restaurant-goer at heart. Join me in my food adventures. New blog at www.theycallmemaggie.com. Contact: [email protected]

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New beginnings...

After just over five years of blogging on theycallmemaggie.tumblr.com, it comes with much sadness and excitement to announce that I’ve started a new site at theycallmemaggie.com. I will no longer be updating this blog so for more food adventures and gastronomical ramblings, please check out the new site and/or subscribe. A big thank you to all my readers for your support over the years and here’s to the next five years.  

x Maggie

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Northland Cultural Food Academy - Vietnamese Fresh

The next instalment of Northland’s enjoyable and enlightening Cultural Food Academy series has come and gone with ‘The Queen of Rice Paper Rolls’, Miss Chu’s Nga Chu, taking attendees and their taste buds on a trip through Vietnam. The various Miss Chu eateries around Melbourne and Sydney are renown for their rice paper rolls, so it was no surprise that making rice paper rolls were on the agenda. Admittedly, I’ve been rolling rice paper rolls since I was a kid, but still learnt a thing or two from the class, particularly with presentation (oops to my upside down mint) and the adventurous filling combinations. Read on for a photographic recap of the cooking class and recipes. 

Or rather, scROLL on... :D

Rice paper rolls ingredients. 

When at home, instead of pre making the rolls, gather the family around the dinner table for some hands-on fun during a meal! It’s what we usually do at home when rice paper rolls are on the menu. 

Dill egg omelette, balsamic caramelised onion and avocado rice paper rolls (see this post for recipe). 

Tiger prawn and green mango rice paper rolls (see this post for recipe). 

Disclosure: I received an invitation to attend the session courtesy of Northland Shopping Centre.

Previous Cultural Food Academy classes:

Mexican Cantina with Ben Milbourne

Spanish Fiesta with Shane Delia

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Recipes: Miss Chu’s rice paper rolls

Nahji Chu, referred to as the ‘Queen of Rice Paper Rolls’ and the mastermind behind Miss Chu, has introduced Sydneysiders and Melburnians to rice paper rolls with a tasty twist. The fillings often deviate from the usual you would expect in the more traditional combinations. I recently attended a class hosted by Nahji Chu and Northland Shopping Centre, and the recipes covered during the class are shown below:

MISS CHU’S PEANUT AND HOISIN DIPPING SAUCE (250 ml)

Ingredients:

3 tablespoons hoisin sauce

3 tablespoons plum sauce

3 tablespoons satay sauce or crunchy peanut butter

1/2 cup white vinegar

2 tablespoons lime or lemon juice

Optional: 1 clove crushed garlic and 1 tablespoon Sriracha chilli sauce or fresh chilli. 

Methods:

Combine all the ingredients in a bowl for immediate use or store in a jar, refrigerated, for later use. 

TIGER PRAWN AND GREEN MANGO RICE PAPER ROLLS 

(makes 12)

Ingredients:

1 bunch Vietnamese mint

1 bunch coriander

1 bunch shiso leaves

1/4 iceberg lettuce, shredded

1 green mango, peeled and shredded

12 large round rice paper sheets

100 g vermicelli noodles, cooked and drained

12 large cooked tiger prawns, shelled and deveined

1 Lebanese cucumber, julienned

6 tablespoons roasted ground rice

Optional: crushed pork crackling

DIPPING SAUCE:

1/2 cup hoisin sauce

1/2 cup plum sauce

2 tablespoons hot chilli sauce

1 tablespoon tamarind puree

3 tablespoons satay sauce or crunchy peanut butter

Juice of 1 lime

Methods:

1. To prepare the dipping sauce, combine all the ingredient in a bowl and set aside. 

2. Reserve 12 mint and 12 shiso leaves. Chop the remainder and combine with the lettuce. 

3. Dip one sheet of rice paper into warm water for a few seconds, then place on a clean surface. Place a shiso and mint leaf in the centre of the rice paper and top with rice vermicelli, mint and lettuce mixture, a prawn, cucumber and mango. Sprinkle with 1/2 teaspoon of the ground rice (and crushed pork crackling). 

4. Roll up neatly. Repeat with remaining rice paper sheets and filling. 

5. Serve immediately with dipping sauce. 

DILL EGG OMELETTE, BALSAMIC CARAMELISED ONION AND AVOCADO RICE PAPER ROLLS

(makes 12)

Ingredients:

1 bunch Vietnamese mint

1 bunch coriander

1 bunch shiso leaves

1/4 iceberg lettuce, shredded

1 large avocado, cut into 12 long strips

12 large round rice paper sheets

100 g vermicelli noodles, cooked and drained

1 Lebanese cucumber, julienned

6 teaspoons roasted ground rice

Optional: fried shallots

EGG OMELETTE:

6 eggs

1/2 small bunch dill

1 teaspoon sea salt

1 teaspoon white pepper

BALSAMIC CARAMELISED ONION:

4 brown onions, thinly sliced

2 tablespoons brown sugar

2 tablespoons balsamic vinegar

Methods:

To prepare the egg omelette:

1. On a flat non-stick crepe pan (the size of a dinner plate), make 3 egg omelettes, which should take 1 minute on each side to cook. 

2. Cut the egg into 2 x 5 cm strips. 

To prepare the balsamic caramelised onion:

3. Sweat the onions in a pan over medium heat before adding the sugar and balsamic vinegar. Keep stirring over low heat for about 30 minutes on until the onions reduce to a caramelised consistency. 

To prepare the rice paper rolls:

4. Reserve 12 mint and 12 shiso leaves. Chop the remainder and combine with the lettuce. 

5. Dip one sheet of rice paper into warm water for a few seconds and place on a clean surface. Place the mint leaf in the centre of the rice paper and  top with a slice of avocado, omelette strip, a shiso leaf, 1 tablespoon caramelised onion, some rice vermicelli noodles, lettuce and mint mixture, cucumber and 1/2 teaspoon ground rice. 

6. Roll up neatly and repeat with the remaining rice paper sheets and filling. Serve immediately with a dipping sauce of choice. 

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Food adventure @ Poke-D

Poke balls are hot hot hot at the moment (here’s looking at you Pokemon Go fans!) and so are these Poke bowls. These delicious Hawaiian, Japanese-inspired raw fish salad/rice bowls can be found at Melbourne’s Poke-D. The eatery appears to have made quite a splash with Melburnians since its opening, and I recently discovered for myself what all the hype was about during a lunch date with fellow foodie Peachwater. 

THE HAWAIIAN - sashimi salmon and tuna with Hawaiian soy, cucumber, tomato, spring onion, sweet onion, lettuce, cabbage, edamame, seaweed salad, crispy shallots and sesame seeds.

I’m a big fan of sushi, so it came as no surprise that the poke bowl (essentially a deconstructed sushi salad) also received a big tick in my books. The silky salmon and tuna pieces tasted superbly fresh. The brown rice base had a good dose of spicy soy mixed through it ensuring that there were no boring bits. The wonton crisps in particular added much oomph to the overall dish with their crunchy texture and deep fried flavour. 

Serving an incredibly refreshing, healthy and satisfying feed for less than $15, Poke-D offers much bang for buck. I sense cravings and returns to Poke-D on a frequent basis as the warmer months approach... 

Poke-D

3/551 Little Lonsdale St, 

Melbourne, Victoria, 3000.

[phone]

http://www.poked.com.au

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Private Dining Room Launch @ Estelle Bistro

Ahhhhh Estelle, we meet again. My last visit to Scott Pickett’s Northcote eatery took place a few years ago prior to its transformation into Estelle Bistro and ESP, and while I never got around to writing a proper blog post for my visit, Estelle did make it onto my list of top 10 dining experiences in 2014. My second and most recent encounter with Estelle came in the form of a cocktails and canapé affair to celebrate the launch of Estelle Bistro’s renovated private dining room; a gorgeous upstairs space well tailored for corporate events, birthdays and launches. 

Disclosure: I attend the launch courtesy of Estelle Bistro and Reymond Communications.

Guests were treated a tasty spread of canapés and beverages. In keeping with the standard of Estelle and Scott Pickett, the use of excellent produce and clever teaming of ingredients turned even seemingly simple dishes/canapés into ones that were full of intricate textures and flavours that came together seamlessly. And let’s not forget gobsmackingly delicious.

The smoked wallaby in particular left quite an impression, featuring a silky and tender blend of wallaby on top of a delicate black rice crisp. Not just for visual aesthetics as the unveiling of the wallaby canapés came with a billow of smoke wafting out from underneath a cloche, the rich aromas imparted by the smokiness really upped the overall flavour. It seems everyone else also loved the dish as attempts to hunt down a second (and probably even a third) wallaby canapé were dashed.

Other canapés served on the evening: 

Wagyu pastrami on cracker, paired with a very punchy mustard. 

Tasmanian scallops with compressed cucumber and apple juice.

Celery ash coated quail egg.

Lemon dessert - with lemon sorbet, curd, shortbread and lemonade. 

The ooohs and aaaahs were aplenty as dessert (with some good ol’ liquid nitrogen action) came together right before our eyes. The flavours captured in the dessert (sweet with a down-to-earth hint of bitterness and fragrant herbaceous aromas) were absolutely sensational and incredibly balanced, serving well as both a sweet and palate cleanser. 

The merriment extended beyond the launch of the dining space to Scott Pickett’s announcement of a new Estelle Deli and Rotisserie opening at the Queen Vic Market this month! Take home jars of his blood orange marmalade served as a tasty preview for deli, which I used to whip up a quick and tasty brekky one morning, comprising of sourdough toast, ricotta and a generous smear of marmalade.

Following the event, there are two things that are certain... A return visit to Estelle Bistro is a must. And so is a visit to the deli/rotisserie once they open. Watch this space. 

Estelle Bistro

243 High St,

Northcote, Victoria, 3070. 

03 9489 4609

https://www.estellebistro.com

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Food adventure @ Ada Grace

Given the oversaturation of cafes in Melbourne’s dining sphere (no complaints from me, I love my weekend brunch feed!), it takes a lot for a cafe to make a lasting impression. It’s usually the food or impeccable service that makes me go ga ga over an eatery but when it came to Ada Grace, the South Melbourne cafe immediately wowed as soon as I stepped foot into the establishment. Any guesses on why? I’m sure you will have noticed the floral roof in the above photo - absolutely beautiful, culminating in such a gorgeous space that added much oomph to our overall dining experience. As for the food itself? Read on to find out... 

Keep calm and stay caffeinated. 

Croquettes - potato, leek and three cheese croquettes with fresh smoked salmon, a poached egg and a capsicum & caper salsa. 

I tried a bite of Dr. V’s brunch selection and could immediately see why she enjoyed the dish. The texture of the croquettes were spot on, featuring a silky soft potato-y inside, coated in a delicious crumb. The sweetness of the capsicum and caper salsa paired beautifully with the croquette and while adding to the flavour, it also helped cut through the heaviness of the fried component. 

Thyme mushroom - oyster, enoki and button mushrooms, parmesan crumbed polenta chips, saganaki and a poached egg. 

Each of the elements on this plate was executed to perfection; throw together several delicious items and you really can't go wrong. The medley of mushrooms was rich in its earthy aromas and its flavour compounded by a healthy dose of thyme. The polenta chips were velvety on the inside while the exterior sported a soft crunch. The punchy, cheesy presence on the plate served as the icing on top of the cake. I would happily turn vegetarian if every feed was just as tasty as this one... 

Good food and good vibes make for an excellent and memorable brunch experience. Ada Grace definitely ticks the must visit/return box! 

Ada Grace

6 Union St,

South Melbourne, Victoria, 3205. 

[phone]

http://adagrace.com.au

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Food adventure @ Hinoki Japanese Pantry

As a food blogger, I’m often asked what is my favourite restaurant or cuisine. While the former question has no straightforward answer (it depends on the feed of the day, cuisine yada yada), I do have one clear-cut answer for the latter and that’s Japanese. While this may not have been the case a couple of years ago, my relatively newfound appreciation for seafood and raw seafood (my 2010 visit to Japan saw me grilling my sashimi on several occasions...) sealed the deal. My daily dealings with social media frequently exposes me to foodporn of all sorts and after seeing one too many pics of Hinoki Japanese Pantry’s inviting spread of sushi and sashimi, I finally made the trip to the Collingwood eatery. And have made several more since that first visit... 

The eatery also serves as a grocery store filled with all the necessities required to whip up a delicious Japanese meal at home. Dine in space is quite limited, with seating available for 10 or so people. Fortunately, takeaway is a go! 

The assortment of sushi and sashimi comes in various sized packs ranging from the standard 8-10 pieces and then there’s the larger ‘share’ platters - I’ve been told by some friends that finishing one of these larger platters on your own is an achievable task... I’m not convinced. 

Across my handful of visits to Hinoki Japanese Pantry, the sushi and sashimi has been sensationally fresh and tasty. The larger platters are perfect to share between two to three people. I’ve tried both the mixed sushi+sashimi and sashimi-only platters and recommend the mixed version for the variety. I didn’t think it was possible but finishing half a platter of sashimi actually put me off sashimi and salmon for a good week or so. The grilled salmon option (smaller sized pack) also comes highly recommended, with a beautiful char that complemented the natural flavour of the salmon.

On another note, the larger platters do take a while to prepare so call ahead to place your order and save some time :)

Hinoki Japanese Pantry

279 Smith St,

Fitzroy, Victoria, 3065.

[phone]

http://www.hinoki.com.au

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Food adventure @ Ramen Bankara, Target Centre

Tis the season to slurpppppp away. The wintery cold lends itself to perfect soupy noodle weather and one of my favourite kind to tuck into is ramen. With some of my fondest ramen memories taking place in Japan, I’m always excited for the opening of a ramen eatery with roots in Japan. Along came Ramen Bankara; a ramen franchise with over 30 locations in Japan and has gone on to open up stores in Malaysia, Indonesia, Thailand and now Australia. I received an invitation to visit the eatery, and I would like to thank Ramen Bankara for the opportunity. 

Edamame. 

Bankara - signature Tokyo style ramen with braised porky belly. 

That’s one seriously good looking egg. Oozy yolk, spot on! 

Tsukumen. 

Green tea ice cream. 

Their signature ramen dish, the Bankara, is described as a hybrid ramen that combines the rich sweetness of a pork bone broth with a refined soy sauce, and results in an intense umami flavour that stimulates the taste buds from first slurp to last. The ramen had quite a nice chewy texture, although this will soften if left for too long. The tsukemen (dipping ramen) is a great option to circumvent the issue of soggy noodles, but I found the accompanying broth a tad too salty for my liking. I preferred the tonkotsu option over the Bankara, although this may be down to the classic flavour being one of my favourite ramen bases. The distinctive creamy flavour of the broth was spot on. Be sure to order some sides to round out your ramen experience.

Verdict? Nothing I’ve tried in Australia quite lives up to the ramen in Japan but the ramen at Ramen Bankara doesn’t fare too badly. Psssst, for those of you with the stomach for it, Ramen Bankara also do one epic ramen challenge. Think big bowl of ramen and a race against time to finish the bowl; soup and all.

Disclosure: the opinions expressed in this post are based entirely on my experience and observations made during the time of my visit. 

Ramen Bankara 

Shop 13, Target Centre

222 Bourke St,

Melbourne, Victoria, 3000. 

[phone]

http://www.ramenbankara.com.au

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Gontran Cherrier Launch

The patisserie game in Melbourne has been seriously upped an ante with the recent opening of Gontran Cherrier. Named after the man behind the brand; a world-famous artisan baker and boulanger-patissier, Gontran Cherrier serves up a tasty range of pastries, breads and other French delights that occasionally come with a native Australian twist. The Melbourne establishment, the first in Australia, also includes a cafe component with plenty of dishes that feature their baked goods incorporated in breakfast and brunch favourites. I recently attended the launch of Gontran Cherrier, and I would like to thank Gontran Cherrier and Zilla & Brook Publicity and Production for the opportunity to attend.

The man of the hour treated guests to a baguette making demonstration. The dough was prepped and then baked in an imported French oven. 

The best part? We were able to eat the bread post-baking. It doesn’t get any fresher than that! 

Canapés on the evening included smaller portions of dishes that appear on the cafe menu:

Toastie with truffled cauliflower, gruyere béchamel and spinach. 

Warm salad of cauliflower and parmesan. 

And now for the pastries... cue the drool...

Expecting no less from a world renown baker, Gontran Cherrier’s pastry creations were absolutely delicious. The textures and flavours were perfectly executed: crispy and often flaky on the outside, airy light and layered on the inside, and not overly sweet. My only problem? Self control... 

Let them eat croissants... hear hear! And all the other delicious goodies and French pastries that can be found at Gontran Cherrier. Going by the tasty samples that we tried on the evening of the launch, I look forward to returning some time soon for a proper visit. Watch this space... 

Disclosure: the opinions expressed in this post are based entirely on my experience and observations made during the time of my visit. 

Gontran Cherrier

140 - 144 Smith St, 3066. 

Collingwood, Victoria, 

[phone]

http://www.gontrancherrier.com.au

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Food adventure @ North and Eight

The west side is slowly catching up with the rest of Melbourne when it comes to burgers and brunch options. Exciting for me as it means brunching on the weekend no longer requires a 30 minute-plus trek. Located a mere 15 minutes from home, I recently checked out North and Eight during a brunch catch up with a friend. 

Coffees. 

Eggs benedict - with pulled ham hock, poached eggs, apple cider hollandaise and potato hash. 

Not your average eggs benny, North and Eight’s version replaces the usual ham or bacon with tender, pulled ham hock. The potato hash added an additional tasty element to the plate. 

Wild mushroom and polenta chips - with seasonal mushrooms, hollandaise foam, poached eggs, cress, tomato jam and polenta chips. 

Scanning the menu, my eyes saw mushrooms and crispy polenta and the dish was pretty much instantly sold. This was even despite already having a mushroom dish for brunch the day before! Polenta is either hit and miss as the texture can be really, really ick when prepped incorrectly but the polenta chips were spot on. The fried exterior was crispy while the polenta itself was airy light and fluffy. The medley of mushrooms contributed an abundance of earthy flavours and a mixture of textures that kept each bite interesting. Icing on top of the cake, the indulgently, creamy-in-flavour but light-in-texture hollandaise foam and sweet tomato jam really upped the overall flavour palette. 

With plenty of tasty options that often come with a bit of a twist and located close to home, North and Eight gets some major ticks in my books. Needless to say, brunch adventure @ North and Eight take two is just waiting to happen! 

North & Eight

285 - 287 Buckley St,

Aberfeldie, Melbourne, 3040. 

[phone]

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Dessert Parlour x Workshop Brothers Pop Up Collaboration

When it comes to dessert and pastries, Melbourne foodies definitely have quite the sweet tooth. The latest obsession centres around all things croissants and donuts and in keeping with this trend, Dessert Parlour has brought to the table something both unique and delicious. Introducing the macaronut; a hybrid, you guessed it, macaron and donut dessert, which first emerged in NYC earlier this year. It’s just like taking a bite out of a macaron and cake-y donut at the same time except it’s more acceptable when it comes as one item haha! Dessert Parlour’s tasty macaronut creations can be found at Melbourne CBD’s Workshop Brothers cafe over four consecutive Sundays, with only two Sundays remaining (August 14th and 21st, 10am - 3pm). Be sure to check them out if you’re a fan of donuts, macarons and photogenic desserts...

The last two Sundays have seen a rotation of different flavours. On the day I visited, flavours included passionfruit vanilla, Mars Bar and creme brûlée. Also available were their gold donuts and choux puffs.  

When you can’t decide between the flavours, just buy them all... 

One donut to rule them all... 

When kitty wants a macaronut... 

Dessert Parlour

http://thedessertparlour.com.au

Workshop Brothers

190 Queen St,

Melbourne, Victoria, 3000.

http://workshopbrothers.com.au

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Food adventure @ Son of a Pizzaiolo

There’s more to Son of a Pizzaiolo than just good pizza with the recent expansion of their menu to cater for the breakfast and brunch fanatics. I received an invitation to preview the breakfast menu of the Northcote eatery at a recent blogger’s lunch, and I would like to thank Son of a Pizzaiolo and Lunchbox Communications for the opportunity to attend.

Ancient grain super salad - with organic quinoa, avocado, goji berries, asparagus, kale, fennel, yellow cauliflower, toasted pumpkin seeds, beetroot dressing and dukkah spiced poached egg.

Salmon for breakfast - house cured salmon with dukkah spiced avocado, grilled asparagus, pomegranate, sourdough multigrain bread and cream cheese.

Smashed avocado - avocado infused with lemon juice and thyme, with baked ricotta, poached egg, beetroot puree, cherry tomatoes, black sesame seeds and fresh lime, served on sourdough multigrain bread.

Cheesy scrambled eggs - two polenta hash browns, scrambled eggs, aged pecorino cheese, grilled Portobello mushrooms, crispy kale and chorizo sausage, garnished with chives and red sea salt.

The dishes from their brunch menu sounded and looked simple but were deceptively so, with many leaving quite the impression thanks to the clever teaming of ingredients and perfect execution. Who knew there could be more to smashed avo? The stand out was the cheesy scrambled eggs dish and comes highly, HIGHLY recommended. The scrambled eggs were well cooked; airy light and fluffy in texture, and the inclusion of punchy pecorino cheese really upped the flavour ante. But it was the accompanying ingredients, particularly the crispy, moreish polenta hash browns and flavour-packed chorizo pieces, that made the dish a real hit.  

Margherita pizza - with Napoli sauce, Fior di latte and basil.

Pasta mafalde al ragu - slow cooked lamb ragu with shaved pecorino cheese.

Duck risotto - slowly cooked duck ragu with mixed field mushrooms.

Following on from the brunch spread, we were served some of the classic dishes (available from 11.30 am) that demonstrated their expertise in the area of Italiano cuisine. Not expecting any less from a good Italian restaurant, all three key components of the dishes; the pasta, risotto and pizza base, were spot on. With two of my favourite ingredients, duck and mushrooms, rolled into one dish and the tasty wood fire char paired with good quality ingredients, I was unable to decide on a favourite dish between the pizza and risotto. On another note, I should have totally worn stretchy pants…

But wait, there’s more! (REALLY, REALLY SHOULD HAVE WORN STRETCHY PANTS!).

Tiramisu porridge - lightly coffee-infused rolled oats with mascarpone, dried organic coconut, silvered almonds, cacao powder, sponge fingers and caramelised banana.

Nutella French toast - brioche French toast served with a mixed berry compote, Nutella indulgences and a white chocolate ganache, finished with fresh strawberries, a mixed nut croccantino and a quenelle of mascarpone.

The word ‘indulgence’ aptly pops up in their menu description for the french toast dish; the generous smear of Nutella, buttery light French brioche and white chocolate ganache topping stacked up to one rich and decadent dish. The berry compote and fresh strawberries were very welcome additions to the dish and did their part to counter the richer elements. A great sweet item but if you’re like me and not for one for sweets as a ‘main’ during the breakfast/brunch hours, then perhaps save some room for it as dessert! The tiramisu porridge had us all quite intrigued from the get go but the actual dish unfortunately fell slightly short; the overall flavours were quite muted (especially in contrast to the French toast) and tasted very similar to a oats dish sans coffee infusion produced at home.

When it comes to both breakfast/brunch and the more traditional Italiano fare, S.O.P kicks some goals in both departments and warrants a visit any time of day. 

Disclosure: the opinions expressed in this post are based entirely on my experience and observations made during the time of my visit. 

Son of a Pizzaiolo 

875 High St,

Thornbury, Victoria, 3071.

[phone]

http://www.sonofapizzaiolo.com.au

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Food adventure @ Oneyada Thai Cafe

Calling all fans of Thai food, the breakfast/brunch feed and/or Melbourne’s famous Jinda Thai restaurant: Jinda has a new sibling, Oneyada Thai cafe, and this is one eatery you will want to put on your to-visit list. And the sooner the better if you want to avoid the usual loooong queues that come with Jinda Thai as the cat’s not quite out of the bag yet... 

Coffee, obligatory. 

Thai milk tea. 

Kai gra ta - E-sarn style baked eggs with cocktail sausage, sautéed mince pork, Chinese sausage and spring onion.  

Given my like of baked eggs, this dish was a must order. However the dish was nothing like the saucy, tomato-based baked eggs most of us are familiar with... in fact baked eggs didn’t even cross my mind after seeing and tasting the dish. Still, it was a dish my tastebuds embraced wholly. The fragrant aromas of the minced pork blend teamed beautifully with the familiar flavours of the Chinese sausage and cocktail sausage (cha lua), delicious deep fried enoki and fresh bite from the spring onions. Each bite brought plenty of action to the flavour front and the dish alone is worth a trek out to revisit the cafe. 

Kai toon tom yum - steamed egg custard, tom yum broth and seafood. 

The folks at Jinda really know their Thai flavours and Oneyada’s tom yum soup lived up to the same high bar set by the former. The tom yum soup was superbly balanced in the sweet, sour and spicy departments. The only difference between the two versions was the added layer of silky egg custard underneath, adding a bit more substance to the soup. 

Kaya toast - house farmhouse bread with pumpkin kaya and pandan kaya spread. 

Made in-house, the aromas of their freshly baked toast will greet your nostrils as soon as you step foot into the establishment. The portions are deliberately small: not quite enough for a meal (unless you choose to order several... why not?) but perfect to share as dessert after the mains. The freshness of the bread was evident in its airy light and soft texture. Not overly sweet, the accompanying kaya spreads provided a boost in sweetness. The pumpkin was barely detectable but the pandan on the other hand... give me two serves of that! 

For the fans of brunch: Oneyada Thai Cafe offers quite a unique but delicious take on the early day feed. For the fans of Thai cuisine: in similar fashion, Oneyada retains the same high standard and authentic flavours of Thai cuisine delivered by Jinda Thai. In short, there’s plenty of reasons to check out the new Oneyada Thai Cafe... hop to it! 

Oneyada Thai Cafe

239 Victoria St,

Abbotsford, Victoria, 3067.

[phone]

https://www.facebook.com/Oneyadathaicafe/

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Queen Victoria Winter Night Market 2016

Almost all Melburnians and interstate visitors will know of the highly popular night market series that takes place at the Queen Victoria Market during the summer, and now winter months. So why am I even bothering with a post? Because cheeeeeeeeeeese. During a very recent visit to the night market, I stumbled across a particularly long queue. I followed the queue to track the source and to my delight, my eyes landed on two giant cheese wheels, filled with pasta. THE EPIC CACIO E PEPE (PASTA SERVED OUT OF A CHEESE WHEEL) IS AVAILABLE AT THAT’S AMORE CHEESE’S MOZZARELLA BAR!!! Be still my beating heart... 

The Winter Night Market series runs every Wednesday night (5pm to 10pm) from June 1st to August 31st. If you’re a fan of cheese, this is one dish you won’t want to miss!

Queen Victoria Market

Elizabeth St and Victoria St,

Melbourne, Victoria, 3000. 

http://www.qvm.com.au/night-market/

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Food adventure @ +39 Pizzeria, Toorak

Once upon a time long before any other Melbourne pizzeria had jumped on the trend, the words ‘thin and crispy doughy pizza perfection’ were pretty much synonymous with +39 Pizzeria. It was my first few visits to +39 Pizzeria during early uni days that opened my taste buds to the world of pizza beyond greasy takeaway. Years on and +39 continues to serve some of the best pizzas in all of Melbourne and have recently expanded their CBD roots to open up shop in Toorak. I received an invitation to check out the Toorak eatery and I would like to thank +39 Pizzeria and iD Collective for this opportunity.

Degustazione mista - a selection of Italian cured meats and cheeses, served with pickles, taralli, truffle honey and house made red onion jam. 

A sight to behold, the antipasto and cheese spread was both a delightful feast for the eyes (and my camera!) and more importantly, the taste buds. Their selection of cheeses and cured meats highlighted the impeccable quality of their produce and ingredients.

Blue Swimmer crab gnocchi - house made gnocchi served with Blue Swimmer crab, garlic, chilli napoli sauce, cherry tomatoes, crayfish bisque and parsley. 

Seafood pasta/gnocchi dishes always sound so good on paper but more often than not disappoint when they turn out bland. This was far from the case at +39 Pizzeria. The flavoursome bisque combined beautifully with aromas from the fresh herbs and sweet tomatoes, ensuring no boring bites. Spot on in the texture department, the gnocchi was sensationally light and pillowy soft. The crab did add to the presentation but it also meant having to work for your food…

Tartufata - with fior di latte, cream of mushrooms, mushrooms, rocket, truffle oil and parmesan. 

And no visit to +39 Pizzeria would be complete without pizza. No different to the other pizzas I have tried from the CBD location, the soft doughy and crispy base was pizza perfection. Rich indulgence was at an all time high with a very healthy dose of oozy, melted cheese, mushrooms and a fragrant hit of truffle.

Salted caramel pannacotta - vanilla pannacotta topped with salted caramel and toasted almonds. 

The pannacotta was thicker than usual but still had that silky smooth consistency. The vanilla flavouring was delightfully potent and distinct. Topped off with a thick coating of intensely sweet caramel, the almonds were a necessary addition to help rein back the sweetness. With my low tolerance for overly sweet desserts, some more almonds wouldn’t have gone astray.

Much like the CBD eatery, +39 Pizzeria in Toorak also dishes up an absolutely delizioso Italiano spread with the same great quality pizzas we know and love. The only difference? Location. Them lucky southeastern side folks... 

Disclosure: the opinions expressed in this post are based entirely on my experience and observations made during the time of my visit. 

+39 Pizzeria

517 Malvern Rd,

Toorak, Victoria, 3142.

[phone]

http://plus39.com.au

[theycallmemaggie]

Food adventure @ Jack B Nimble

The times really are changing when hip cafes that are usually found in the inner city suburbs suddenly start popping up much closer to home. For the record, home is Melbourne’s westside and quite far out west for that matter. But hey, if it means not having to venture so far out for say even just a coffee on weekends, no complaints from me! With a menu that embraces a number of outside-the-box options, newcomer Jack N Nimble is a welcome addition to not only the west side but also Melbourne’s breakfast and brunch scene as a whole. I recently received an invitation to visit the cafe and I would like to thank Jack B Nimble and Lunchbox Communications for this opportunity.

Omelette - with house-smoked hapuka, braised leek, shiitake mushrooms, kombu broth, nori, bonito flakes and mizuna salad. 

Jack B Nimble serves up quite a delicious take on the omelette but not as you know it. A prime example of their adventurous outside-the-box thinking, the humble omelette has been paired with some flavours that take your taste buds a little closer to Japan. The kombu broth was sensationally clean and abundant in sweet umami flavouring, and complemented the natural sweetness of the silky hapuka pieces, while the smokiness of the hapuka contributed another dimension of taste. The omelette itself was very well cooked. It’s a dish that comes highly recommended but may not be available; I have since revisited the cafe and a variation of the dish appears to have replaced this dish.

The Roti Jack - slow roasted lamb shoulder in a grilled milk bun with egg, spicy chilli mayo, coriander, spring onion, goji berries and lemon pangrattato.

It’s a shame I’m not a fan of lamb but after taking just one bite, I can see why the dish is quite a hit. For the record, I did try the lamb but it was the accompanying components that wooed my taste buds. A big tick in my books, the brioche-like milk bun was not too buttery or sweet. The tastiest aspect was hands down the flavoursome and punchy mayo. The bread was topped off with a sugary crunch, giving the dish quite a strong and unexpected sweet presence for what is meant to be a savoury dish. But much like their other dishes, the adventurous aspect of the dish was met in the middle with a fine balance between the flavours that allowed the dish to be nailed on the head.

French toast - with dulce de leche, poached pear, fresh kiwi fruit, earl grey mascarpone and malt crumb.

I normally steer clear of sweet offerings during breakfast and brunch hours, but Jack B Nimble's french toast would definitely be one exception to the rule. The french toast component was spot on; fluffy and light, and not overly eggy in flavour. Teaming the subtle sweetness from the bread with fresh fruit kiwi and poached pear slices, a sugary malt crumb and a sticky sweet dulce de leche, the overall medley of sweet flavours was very well-balanced and delightful. The mascarpone sported a fragrant hint of earl grey but its presence felt somewhat redundant and eclipsed by the other elements on the plate. If you’re like me and prefer savoury over sweets, I highly recommend saving some room for dessert. Pull out that second stomach, your taste buds will thank me!  

As mentioned earlier, I have since revisited the cafe and said visit certainly won’t be the last. Tasty options, good coffee and close proximity to home, it’s win win win! 

 Disclosure: the opinions expressed in this post are based entirely on my experience and observations made during the time of my visit. 

Jack B Nimble

132 Mitchell St, 

Maidstone, Victoria, 3012. 

[phone]

http://www.jackbnimblecafe.com.au

[theycallmemaggie]

Food adventure @ Mister Bianco

Brrrrr! Winter has well and truly kicked in for us Melburnians... Tis definitely the season for carbilicious comfort in the form of Italiano food. Much like the number of freezing cold and/or miserable rainy days we’ve encountered lately, my experiences with Italian cuisine in the same period have also been ample. No complaints from my taste buds! Despite the somewhat ‘same same but different’ nature of the menus at the various eateries, the occasional few manage to stand out. One such dining experience took place at Mister Bianco during a recent bloggers dinner, and I would like to thank Mister Bianco and Reymond Communications for the opportunity to attend. 

Burrata mozzarella - with pesto and candied prosciutto. 

Our evening kicked off on a high (and super creamy) note with this sensational burrata. The skin had quite a firm and elastic-like texture, housing a pool of liquid gold burrata deliciousness underneath. The flavoursome pesto and prosciutto added some bells and whistles to the dish, but while tasty, their presence was not necessary to fully appreciate the fresh and creamy flavour of the burrata. 

Arancini ‘vero siciliano’ - with roasted garlic aioli. 

Coated in a deep fried crunchy crumb, and with a filling that was more cheesy than rice, these arancini balls had plenty of wow factor. The overall flavour was further heightened by the punchy aroma from the creamy aioli. 

Tuna ‘zingara’ - with cucumber gazpacho and avocado. 

Owner and chef Joseph Vargetto definitely pulled out all the stops in the creation of the tuna zingara; everything from the presentation to the textural and flavour composition of the dish was perfecto. The tuna slices were rich and raw, contrasting beautifully with the fresh bite of the gazpacho and creamy avocado. 

Ravioli - prawn, scallop and truffle ravioli, topped with avruga caviar. 

The pasta component was very well done: silky light in texture and filled with juicy bites of prawns and scallops studded with fragrant truffle. A better dish probably would have been made with only a portion of the sauce as the delicate blend of flavours from the raviolo was drowned (quite literally) out by the rich buerre blanc sauce.  

Black Angus porterhouse - with Sicilian caponata and salmoriglio.  

The use of great produce and spot-on cooking made for quite a tasty steak.  The capsicum, eggplant and olive caponata brought with it a wallop of intense flavouring that shared the spotlight with the beef. 

Duck breast - with quince puree, muscadelle and black pepper sauce. 

Much like the beef, there were no issues with the cooking of the duck, culminating in the perfect blushing pink colouring of the flesh. As per usual when it comes to duck, my favourite part was the crispy skin. The overall flavour palette was quite sweet but complemented the duck. 

Cannoli alla Siciliana.  

The best was saved for last with these ricotta cannoli that ranked amongst the best I’ve tried in Melbourne and even in Italy! The pastry was absolutely gorgeous (crispy and delicate melt-in-the-mouth perfection) and only rivalled by the creamy light ricotta filling. Truly, my mouth is watering as I type...

Mister Bianco brings to the table a delicious take on Sicilian and Southern Italian food, with a menu that cleverly combines traditional flavours with modern day influences and seasonal produce changes. A tasty, hearty feed and the perfect cure for the cold weather is all but guaranteed at Mister Bianco.  

Disclosure: the opinions expressed in this post are based entirely on my experience and observations made during the time of my visit. 

Mister Bianco

285 High St,

Kew, Victoria, 3101. 

[phone]

https://www.misterbianco.com.au