Friday 31 August 2012

Lil' boy blue blow your horn, it's time to wake them

Little boy blue come blow your horn,
The sheep's in the meadow the cow's in the corn.
But where's the boy who looks after the sheep?
He's under the haystack fast asleep.
Will you wake him? No, not I - for if I do, he's sure to cry.

So the rhyme may go, I have to say that Little Boy Blue better start blowing his horn and wake you all up and show you his new establishment. It's not in a meadow and not in the corn, but in Kew.

It's stylish and relaxed interior is open for both young and old and with welcoming vibrant staff it's a venue that any breakfast lover would embrace. So vibrant and energetic it's surly going to make the beginning of your day a fun and happy one. Open for lunch and dinner as well they showcase casual dining, fresh cakes at the counter that catch your eye and an open kitchen down the brick walkway, it may seem simple but it's truly uplifting.


A packed house for a Saturday morning for a latish breakfast (10am) we were able to grab a table down the back on the high wooden benches laid out with rich blue water glasses and simplistic thistle arrangements. Quirky theatrical art work on the bathroom doors and stylish hanging lights, you can only but smile and enjoy the comfort of Lil boy blue. 

So what was it that made this place COME HERE for breakfast against the others? Well it's simple really, it's different. You can go anywhere for bacon and eggs, or smashed avocado on toast or even pancakes. But Lil boy blue has bought us something new, something that I have not yet come across anywhere else and they so it in style.

Let's start with the Brioche bun. This wrapped soft bun, similar to an American bun was filled with pulled pork shoulder, spinach, pickles and truffle pecorino this was pretty tasty. The bun was not over sweet like some brioches could be and lovingly for me it did not fall apart when you bit into it. Delicate flavours makes for an enjoyable breakfast that isn't too heavy but still filling. 

How about Soft Shell tacos for breakfast?? I'm sorry Taco's...... 1. Isn't that Mexican and 2. Since when do you have Taco's for breakfast? Well guess what, Now is the day we should all start having soft shell taco's for breakfast.

These soft shell taco's are filled with fried eggs, serrano de Trevelez ham, goats cheese and a delicate chilli tomato relish. These little delights were delicious and were tempted to order another serve they were that good. With gooey yolk bursting out at first bite with a slight kick of pice and creaminess from the goats cheese they were superb and can see the becoming addictive. Ordering a side serve for sharing of mushrooms, bacon and house made beans it made for a very hearty and satisfying breakfast. 

I'd be interested in going for their lunch offerings too and it looks just as exciting as their breakfasts, and their desserts Oh my just reading the menu my mouth waters with temptations.

I am glad to see that they are offering something new as I am beginning to get tired of new venues shadowing the established venues, as they aren't providing us with new flavours or educating us in what our industry is show casing. They are going to give their competitors a run for their money thats for sure.

Even though Kew is at least a 45 minute drive for me, it's well worth the travel to unwind with such delicious gems and great coffee too. If anyone can prove to me that they aren't the only people creating new exciting breakfasts like this then maybe I'll consider retracting my comments. But until then, these guy's in my eyes are onto something great and with only opening their doors just recently, this new and exciting venue has truly caught our attention.



Lil Boy Blue Kitchen & Bar
309 High street,
Kew
9853 5003

Lil Boy Blue Kitchen & Bar on Urbanspoon


Tuesday 28 August 2012

Put a Spring in your step

Good bye Winter hello spring, farewell extra kilo's g'day to preparation for summer gear, so long delicious hearty rich dishes and greetings to lighter brighter food.

Winter is fading away for another year and it's time we embrace the beginning of fresh veggies that are pushing their way up through the soil, and the beginning of sweet fruits that remind you of being in the tropics. Spring has got to be my favourite season, with strawberries, zucchini, sweetcorn and asparagus coming back into true season I know their is going to be a lot more cooking headed my way.

Now I know you may be thinking, I've had these fruits and vegetables through out Winter, but you will find them at excruciating prices and not the same top quality you would have in it's true season.

Take an apple for example, they are a summer to autumn fruit. Sweet and juicy apples that crunch at first bite, but if you have one now or during winter there is a distinct difference of a floury flavour and less crunch.

My personal opinion is to eat veggies and fruits when they are supposed to be eaten so that you can enjoy it's true natural flavours and not eat something that tastes average and disappointing.

Dishes are becoming much brighter by Spring, which should begin to brighten everyones day. I always find that Winter draws depression amongst people, and whether they are having a bad day or not they always have something to complain about. People become sour and rude in the cold months but come sunshine, and it's a totally different story. There are smiles, polite conversations and happiness.

So what can you begin creating in your kitchens, or look forward to eating in restaurants? Well how about some Truffle coated asparagus, Beetroot risotto with Gorgonzola, Spiced crusted chicken with an orange ginger Beurre Blanc or something as simple as a Frittata.

For the sweet tooth's What about a Tangerine Chiffon Cake, Meringue cupcakes with raspberry curd or maybe Vanilla bean and salted caramel semi fredo.

Now after that I've just made myself rather hungry..... Sorry if I've done it too you. But that's what I'm hear for right????? To make you all crave delicious goodness.

I have put a link below for you all to keep tabs on your favourite fruits, veggies and seeds so you know when their truly in season and most delicious. You will notice the difference when following the guide and if you're happy to go organic then do so.


Fruit and Vegetable Season Chart

Tuesday 21 August 2012

Behind this door is delicious goodness

Everyone knows Sundays are for either eating a Roast dinner or heading out for Yum Cha. Well I didn't feel like cooking and a night out with the hubby and a good friend sounded far better, so Yum Cha it was.

Hidden off busy Chapel street Red door is like no other Yum Cha. Decked out in Asian Antiques where you find yourself dining amongst with cages and lanterns hanging above, and rich wood work surrounding you makes for a fascinating evening. You of course are able to purchase your table at the end of your night too if you wish, but lets see how you go with the Yum Cha first shall we?

Our evening starts with a pre dinner drink and catch up, of which I splurge and go for the Alcoholic tea pot "Apple pie". Cider, bourbon, star anise and cinnamon served in the china tea pot. Served on ice this was a delicate and refreshing pre dinner starter, it could be an option though too to offer it heated as the spices would be more present but nun the less, when it comes to cider you have won me over.

As there was 3 of us it made it for easy ordering with all their dumplings coming in serves of 3, so if your a couple you're either going to have to fight for that 3rd one or make sure you grab 2 serves for even eating.

Starting with Prawn and lobster dumplings, Chicken and peanut dumplings, Pork and prawn dumplings and BBQ pork buns. Our Sunday night was going to become a feast for men. The Prawn and Lobster dumplings were sweet and tasty, with the meat being substantial and not shredded down or made into a paste. This allowed for it's full flavours to be evident and enjoyable.

I am a lover of the Chicken and Peanut Dumplings. Chicken pieces combined with chunks of nut gave an amazing textual experience. I have never had dumplings with nuts actually inside them and I am glad that now I have. Succulent combination with a slight sauce made it even lovelier.

The pork and prawn was just as lovely and rich with the prawn additive to the delicate pork. All the dumplings were cooked to perfection, and came steaming hot, which made it even better to enjoy as sometimes they have cooled so quickly in the bamboo trays that you loose your appetite and don't enjoy  such amazing mouthful treats. With an add of the chilli and soy that is on your table, made in house and combined with nuts it's a great accompaniment to enhance the flavours in your dumplings.

Now the BBQ Pork Buns are superb. The bun filled with sweetens and pillow like in texture, they were the best I've ever had. The BBQ pork was booming with flavour and the meat so tender. Both the boys and myself were in heaven with these buns. And to just see the consistency of Red door we tried out their Curry Chicken Buns. Not as full flavoured in the mix, very soft curry flavours which lingered but nothing like the pork. Although the bun itself was perfect every time which is truly what makes the dish.

For something different we try out the Duck in bean curd and some Pork with a honey and star anise sauce. The Duck and bean curd wasn't a winner so much this evening, although lovely it was lacking in something. The bean curd wrap was beautiful, but the mix of duck and vegetables just didn't give you that wow factor that I expected. I was expecting a lot more powerful flavours, unfortunately I couldn't taste the duck at all. But this didn't ruin my night, as it was nice but not amazing like the dumplings.

The Pork though was grand in flavours, an amazing combination of honey, star anise and soy surrounded the pork and just fell apart in your chop sticks. Served with rice it was a great main dish if you were wanting something more substantial than dumplings, or in our case a great share dish.

The Yum Cha main dishes continued and going back to the dumplings, grabbing the Pork and sweetcorn, Chicken and chive and the Special wontons. The Pork and sweetcorn would have to be up there with the chicken and peanut dumplings. Amazing is what you can call them. Sweet plump dumplings and slightly larger than the others they were damn tasty.

The chicken chive dumpling and wontons were pleasant and enjoyable, but like the duck and bean curd was not stand out rave about dishes. However who doesn't enjoy wontons and a mouth sized bite is a great option to go for if your looking for golden crisp delights.

Their is nothing better to end your evening with a good old Custard or red bean Bun. All of us headed for the custard of course and rightfully so with it's steaming fluffy bun filled with hot custard makes for a great end our feast for kings.

It's a great change to your regular Yum Cha places and although the acoustics of Red Door is quiet loud you end up ignoring that fact due to it's amazing food.

The old saying goes "With good food theirs always good company" and this proves to be true. I have a remarkable evening with the company I was with and we all enjoyed the feast. We possibly admit that we ate way too much, but it was totally worth every mouthful.


Red Door
1 Mcllwrick St
Windsor, Vic
9510 9658
Red Door on Urbanspoon

Friday 17 August 2012

This is no mess hall

Black Rock is a quaint little suburb on the coast that truly shines through with some great food, an I am glad to be able to be apart of it. People tend to forget about the local places as we believe that they will always be there and tend to head to the further away Restaurants to eat.

I've headed to one of Black Rocks icons who has been in Black Rock for as long as I can remember. Cafeteria sits on the corner of the main street and has always been the place for locals to retreat too, unwind and enjoy their catch ups with family and friends.

Staff are welcoming and enjoy joining in the conversations, and checking how you are or what you've been up too. Always smiling and always to suggest what to have, or whats on the specials, so it's a pleasant friendly place that anyone going here would feel apart of the community.

First thing in the morning you need a good coffee, and it is without hesitation that the staff have offered me a coffee while I get sorted out and comfy. Using a Giancarlo Coffee blend by Grinders the coffee is smooth and perfect temperature. So while I mellow myself out and wake up I ponder the breakfast options.

Confusion sets in rather quickly as I look at all the amazing breakfast options, and I really wish that I was with someone to convince them to have something on my growing list so I could try it.

Who could resist the Potato fingerling with black pudding, capsicum and egg? or maybe the Pumpkin and cranberry bread finished with hazelnut mascarpone. NO? Well maybe you would like the Potato rosti with smoked salmon, spinach, poached egg and hollandaise. Now that you are all hungry I'll let you know that I had none of these dishes although I was tempted to have them all. I went for the Belgium waffles covered with lemon curd and a berry compote.

These golden crisp waffles were light as air, and not over sweet, finished with a luscious creamy lemon curd and a serving of berries and fresh fruit. Perfect is all I can say really. Although some may think it's not too healthy for you I say, well their is fruit there so it's ok.

What I loved was that the compote was not reduced so fine into a syrup, and that each berry still held it's form and you could see what berries you were enjoying. Perfect with the lemon curd too, and because of the curd their was no need for cream or anything else to finish the dish.

Looking at other passing breakfasts, everything looked just as amazing. A simple egg on toast was served with the thickest of thick ciabatta toast and was still plated to look appetising, and you all know out there that just an egg on toast is not as appealing to lets say a stack of pancakes or like my waffles.

With crumbles, muffins and cakes on offer too in their cabinets, you don't have to have something ginormous. Go in for just a cuppa and treat yourself to something small and you will still enjoy the atmosphere that Cafeteria delivers.

I am excited that Cafeteria is apart of our community and staying strong with trade, delivering up some tasty dishes. I'm yet to go for a Friday night dinner, but on my drive home when I've gone past they are full each time, so it's clear signs that it's just as grand as their breakfasts and lunches.


Cafeteria
39 Bluff rd,
Black Rock
9589 2200

Cafeteria on Urbanspoon

What's in a dog?

I am a fan of the traditional dog 'n' sauce but when you find them on the gourmet side you have to jump and grab one even quicker just to see if they are any good.

I came across a joint that pride themselves in 'top notch dogs' and want to provide us with a wholesome fast food option with using all natural ingredients where possible and providing us natural and delicious flavours on every one of their dog's.

Phat Brats, located in Brunswick is a quaint little place with it's high fast food counters and simple but somewhat charming dining area with bar stools and tables.

The menu as much as you could guess are dogs, but not just your regular hot dog in bread. here they put a spin on everything which makes it difficult to choose. Do you go the modern Wagyu sausage with it's sauteed onion, tomato sauce and mustard or do you go the extreme and do the well known good ole American pick of the Chilli dog with it's spicy grilled beef, chilli sauce, house cheese sauce and spring onions?

Once you have chosen your style of Hot dog, your next hurdle is to choose your bun, seeded, plain or Gluten free. Yes that's right they do Gluten free! There are options for both Gluten free, Vegetarians and Vegans so don't be to quick to refuse in trying this place out.

A party of 3 we set in and each grab a different style along with some chips and salads. I took one for the Vegetarian readers this evening with grabbing the Superfood dog on a seeded bun.
A sweet potato, tamarind and Quinta dog finished with chilli lime mayo, minted peas, alfalfa, coriander and sour cream.
Although an unusual texture and not a real hot dog it was rather pleasant to eat. Wholesome with all its veggies it had tones of flavour, and not needing to add any additional things too it. It combined well together. The texture of course played with my mind as when you eat a grilled sausage you expect a lot of firmness but here due to the sweet potato it was soft. But you wouldn't expect anything different.

Next on hand was the Lamb & Rosemary dog on a seeded bun
Lamb & Rosemary sausage with smashed minted peas, house gravy, raw slaw and crumbed fetta.
If you were to imagine a roast lamb right now this is everything that you are thinking of in a bun. This hearty meaty sausage was truly complete with the rich gravy and smashed peas. Tasty not just on a Sunday when majority have their roasts, this baby is going to be tasty any time of the week.

Last on the list was the Dog of the Month on a seeded bun
A Bratwurst sausage with BBQ sauce, pulled pork and appleslaw. Both fresh and delicious, the bratwurst sausage was truly amazing. Slightly sweetened with the appleslaw and BBQ sauce it was tasty and gelled perfectly together. Being a dog of the month it's worth to venture away from their daily selections and head to this one. The BBQ sauce is not smokey so it doesn't have a massive impact that some wish BBQ sauce should be, but don't be disheartened as you don't necessarily need this BBQ sauce to be so strong as the bratwurst sausage holds great flavours and you wouldn't want it to be hidden.

Now you can't say no to some sides with your dogs so grab some golden chips with seasoning or if you have an appetite, head for the selection in the 'Life changing fires' topped with an assortment of toppings.

We've headed for the BBQ Bacon fries with the House cheese sauce and House BBQ sauce finished with bacon pieces and spring onions. We also grabbed the Peas and Gravy fries with the smashed peas, house gravy and crumbled fetta. Both were tasty and I must say the gravy is perfect. Thick and beefy gravy is the perfect sort to coat over your chips.
A touch of the raw slaw for texture and freshness finished off our entire feast, with a raw selection of cabbage, carrot, spring onions and so on coated with a creamy mayo was a nice light accompaniment to these dogs and gravy soaked chips.

As they say these dog's are Top notch and a great quick bite out. I'm enticed t go back and try their PO' Boy with the battered fish, spicy shrimp and shredded lettuce as I have heard about this and seen a PO Boy on the episodes of Man V's food so it would be good to taste for myself. Having options for Gluten free, Vego's and Vegans is great too see too, making everyone happy.


Phat Brats
320 Brunswick Street
Fitzroy
9419 5526
Phat Brats on Urbanspoon



Thursday 16 August 2012

In the chill of the night

Melbourne's prestigious icon Victoria Market is inundating us with a night to rug up and embrace that winters chill with an evening market filled with food, wine as well as some boutique stalls.

The Luna 1878 Winter Night Market was one to entice me too with mulled wine and stalls show casing cuisines with German, Mexican, Asian, Portuguese and more. But I am not too sure on whether it was a complete market as it was not as big as I have seen in the past. Sure there were a lot of people lining up at each place trying to get their hands on the American ribs, or the Portuguese dumplings but I have seen it bigger. But I am not complaining, well yet anyway.

If you are an asthmatic such as myself, I suggest you have your pump at the ready. With the open char grilled flames you will be inundated with the smoke which smothers you, so stay towards the outer rim and enjoy the boutique craft stores and send a friend in to wait in line for you.

There is something here for everyone to feast, and all pretty reasonable in price so it makes for a cheap dinner out for all you budget goers, and a great social activity for winter with friends.

There are random central tables and music to make for an enjoyable evening as well as a large fire burning outside the under cover zone with seating so you can nestle beside your loved one with some roasted chestnuts and enjoy the wintry air.

We went for some mulled wine, but it was unfortunate that the flavours and the wine were brought too far to the boil and made it somewhat unpleasant to drink, so for $8- it made for a disappointing evening for us as we had our hearts set just upon this one drink.

But we still were able to wonder the market and grab some German pretzel's filled with chocolate and covered in nuts or spices as well as Paul grabbing a ginormous chilli packed burrito whilst he waited for us to arrive. It was bigger than my mouth so I would have struggles with this, and Paul smothered it with extra chilli of course so my taste was like lighting a fire cracker, and exploded just moments later so I'm sure he was pleased that I wasn't going to hassle him for too many more bites and he could enjoy it all on his lonesome.

If you don't mind the lines you wont mind joining the large gathering of the market goers looking for a tasty dish. The Bar and every stall had a huge line and we were there early. The stalls are working non stop making sure they don't run out and there is a great vibe under the shed , so it's worth a look.

Operating every Wednesday From August 8 til August 29 between 5pm - 10pm, be sure to check out the hot spots like the American BBQ, The Mexican Burritos and the Portuguese stall. They were all booming and smelt delicious.

See the link below for further details.
http://www.thatsmelbourne.com.au/Whatson/Shopping/Markets/Pages/92bc9c65-cf1c-4694-a21b-b9d698247dc6.aspx



Friday 10 August 2012

Berry Peach Vanilla Crumble


Ingredients:
1 1/2 tbsp Coconut oil
1 cup Dried peaches, cut into strips
3/4 cup Dried strawberries
2/3 cup Dried mixed berries
4 Apples, peeled and roughly cut
1/2 tsp cinnamon
1/4 cup Caster sugar
1 cup Water

Crumble:
1/2 cup Coconut flakes
2 cups Rolled oats
5 slices Fruit bread, toasted
1/2 cup French vanilla coated almonds
220g Butter
3 tbsp Honey
1 1/2 tsp Vanilla essence

Method:
Heat coconut oil in a deep pan, add all dried fruits and slowly coat fruits in oil.
Add 1/4 cup water, sugar and cinnamon. Once sugar has dissolved add remaining water and fresh apple.
Stew mixture on medium heat until apples are tender. If needed add small amounts of water, it should be making it's own syrup from the fruits.
Once apples are tender and liquid showing signs of a syrup set aside and cool.


Process toast and almonds together until is resembles bread crumbs and place in mixing bowl.
On a tray add oats and coconut and roast in an non preheated 180c for 20 minutes, remove and add to crumb mixture. Leave the oven on.
Melt butter and mix in honey and vanilla essence and stir until combine.
Pour into dry mix and stir until combine.


Place cooled fruit mixture into a square lamington tin or individual ramekins and press down firmly.
Top with crumble mix and fresh firmly down. Bake in the pre-heated oven at 180c for 20 minutes, until crumble is golden and crisp.
Serve with fresh custard or ice cream.


serves 4 - 6 people

Created by E. Belden   ©

Putting the fire in your belly

It's always great to eat out and enjoy the amazing foods that Melbourne has to offer and with the industry growing like it is, it is truly becoming harder to choose where to eat.

Some restaurants choose to modernise flavours and experiment in changing flavours to play with your mind and others choose to use flavours, additives and so on to introduce bolder flavours but less produce. But what about the flavours that are hidden in just fresh produce. Are these becoming forgotten flavours that once was the only type of cooking?

Here at Chin Chin they respect what is fresh produce utilising their own individual flavours to present such a modern bold flavoured experience which blew my mind.

A shared Cucumber cocktail or love potion as I would like to call it, was the cooling agent for what was going to become the tower of inferno. Fresh cucumber mixed with gin, ginger and lime was served  to us and on a summers day I could truly be seen creating this mixture and relaxing. So refreshing and nothing so over powering you couldn't taste the other flavours.

A great little dish was the Chin Chin pork roll ups - pulled red braised suckling pig with delicate light pancakes (similar to those of the Peking duck pancakes), slaw and Asian herbs. The tender braised pork was so juicy and with it's accompaniment of the Asian herbs of chilli, coriander and mint through the cabbage bound together perfectly, a match in heaven. Making your own pancakes and adding an accompanying sauce was a realisation that tonight was going to be rather tasty. These little pancakes were a great idea and thinking about it,  a perfect lunch course for all you CBD folks who want something exciting rather than your Vegemite sandwiches.

The dishes came out slowly which was actually nice, being able to savour those flavours that you have just enjoyed.  To follow had their Crying Tiger - Wagyu beef char grilled with roasted ground rice, fried glass noodles and holy basil dressed with a tamarind dressing. Melt in your mouth wagyu strips mixed with fresh basil, chilli and onion and fresh lime juice was pleasant and with the extra zing from the tamarind dressing really made your taste buds pop from its powerful flavours. The added texture of roasted rice was unique and played with the flavours of the dish. Fried glass noodles also added that extra element of surprise reminding me of the texture of prawn crackers. I think this is what set off to the start of such powerful spice hits as from here on my mouth was beginning to heat up a little but the acidity from the lime was just cutting through it enough to control it.

We tried a small side dish of the Son in law eggs which was served with a chilli jam and oh goodness these were a delight. The soft eggs were so rich with the yolk still slightly runny and coated with a light dusting of something that I am still unsure of, but almost like pillows for your tongue these were remarkable and a must have when you visit. The chilli jam was sweet and bursted with chilli hits.

Now I warn you of the next dish, it is HOT! the menu does indicate this but I am too adding the caution note. The Scud City - a jungle curry of wild boar with turmeric, Karachi and peanuts. I now understand why Tarzan swung through the tree vines screaming. It wasn't to call to the animals, it was the fact that he had eaten one of these jungle curries and his mouth was on fire. This deep rich green Curry was mild on it's first mouthful but it's when reaching to eat this tender boar that the intense heat struck.

The boar I believed had been dry rubbed prior to being cooked within the curry which would have held such powerful spices. The sauce combined with kafiar lime leaves, red and green chilli and two stalks of peppercorns proved both power and extreme heat. Served with jasmine rice it was lovely but I have now found the chilli threshold. After sharing just one serve the heat effected me so much I was teary.  I was glad that I had the cooling agent of the cucumber cocktail to reduce some of the heat, but the heat kept on going so an urgent need of some dessert was in order to smother this flame.

A quick suggestion of dessert from our waiter of which one would be a light and refreshing finish to our evening.  Our choice lead to the Candied toddy palm, with honey roasted pineapple pieces finished with a coconut sorbet and crushed ice and dark palm sugar caramel. Similar to sugared fruits this very sweet dessert was a refreshing cool enjoyable one especially after something so hot.

The other which came recommended was the Coconut sago topped with a sweetcorn ice cream puffed wild rice and praline. This dessert was spectacular! It would have to be the most amazing thing I have ever had dessert wise. Sweet sago coated in delicate coconut flavours and such smooth sweetcorn ice cream was perfect just like this but with the additive of the puffed wild rice and golden praline pieces added further depth and crunch.  It was like no other dessert I had ever eaten so subtle and delicate, it's almost unexplainable, so you are going to have to have one yourself to see what I mean by spectacular.

It was over all a pleasant experience filled with fresh flavoursome produce and they full filled the expectations on their menu especially when they say it's hot, as often than not people say it is but they just skim the heat factor in the end. Service was slightly slow but going in the late afternoon where trade tends to lag and staff in restaurants usually have their tea break could have been the factors of this. Once the demand of seating increased by about 5:30 it was all hands on deck from the team, so it's noticeable that service is their. We did enjoy the fact we could enjoy everything quietly and take pleasure in all the amazing flavours that were on offer.

Chin Chin does fill very early in the night so make note to get in the early hours of the evening or lunch to ensure you get a spot, as they are not taking reservations for small tables. It has a great overall feel with a quirky design which made for a relaxed environment.

These guys are respected for their freshness and hand made dishes of which for any foodie such as myself would entice to return time and time again, and if it doesn't then perhaps the fact that you may become star struck like I was seeing Chris and Julia from the first year's Master Chef. If these foodies go here then it must be good signs that perhaps you should too.


Chin Chin
125 Flinders Lane
Melbourne
8663 - 2000

Chin Chin on Urbanspoon