Thursday 20 September 2012

A bird does not sing because it has an answer. It sings because it has a song.

Well good morning readers, it's time you raise your weary heads, get out from underneath that nice warm dooner get dressed and head out for some tasty breakfast.

Breakfast is said to be the most important meal of your day, so you may as well make it the most amazing dish that will make you happy and help you put that spring in your step. Starting the day off with delicious goodness would have to be the easiest remedy to ensure you have a good day.

So where have I stumbled upon today you may wonder...... and if your not wondering where I have been, well I'm going to tell you and inspire you to venture there too.

Two birds one stone is a quaint and cheque little place located down Claremont street off Toorak road South Yarra, right near the Bonds factory outlet. It's not where you would normally investigate for breakfast as I only knew this street as offices and factory out lets and I have to admit, it's easy to walk straight past if you weren't looking.

Decked out in it's stone greys, blacks and crisp white it really does give you that classic feel, simple yet very relaxing and friendly. Greeted by the team in a friendly manor and choices of communal or tables for seating, I tucked myself in the corner just observing the business and enjoying delicious food and coffee.

It's 9:30am and although these trendy business goers should be at work, but they are here having meetings or bringing their work with them. Natural sunlight comes straight through their ceiling to floor windows which would have to beat a dreary office any day.

Menu's scream Yum! French toast with oranges, Bacon and eggs, Bircher muesli or how about a chocolate elderflower brioche pop tart from the specials?  It wasn't without temptations to go for the chocolate elderflower special, but I thought 9:30 in the morning and about to start work myself really isn't the best of meals to start me off, although that sugar high can sometimes come in handy, in my work the come down off that sugar high will destroy me when I'm finishing at 8pm.

So something maybe a little sweet, but healthy seemed to be what I was requiring to fill my stomach. So Banana bread seemed to be the perfect remedy, served with poached prunes, pistachios and clotted cream.

Chunks of banana flowed through my 2 thick slices of toasted bread smothered with poached prunes and syrup. The pistachios and cream help cut through the sweetness of the syrup and made for one a very satisfying dish.

I love banana bread toasted with butter that seeps into it and those hidden walnuts, but I would say that on a breakfast out this has now become one of the best banana bread breakfasts.  It is very filling and can become overly sweet at times on the palate with the syrup soaking into the bread, but just take a rest, sip your coffee. Your palate just needs a change of flavour for a brief minute. Once you've done that go back to it and feel that rejuvenation. Their should be no rush when you come here.

I do wish I had someone to have accompanied me today as their was too many temptations, so looks like I'm headed back here, not that I'm complaining.

The coffee is good, slightly stronger than the usual blends around the area, but it's still pleasant. Not bitterness so makes for easy consumption. I'm not too sure on whether the coffees are sitting on the pass for a little longer than usual as the milk had started to bubble a little, or perhaps it's the milk they have chosen to use. But to be perfectly honest it's nothing to screw your face up at.

My morning was a relaxed one this morning and I was very content and made me happier and somewhat fuller when heading to work. I'm glad it's just a short distance from me, and know that those lunch breaks or early finishes could lead me back here.

Hope you all have a great day filled with deliciousness.



Two Birds One Stone
12 Claremont Street
South Yarra
9827 1228

Two Birds One Stone on Urbanspoon

Wednesday 19 September 2012

unPHOgettable

If anyone is looking for some top quality Vietnamese food I'd suggest for you to take a trip down High Street Prahran and nestle into Hanoi Hannah.

This quaint little place opening it's doors from 6pm is instantly full with foodies trying to get their hands on some very tasty dishes.

Arriving on a raining Tuesday evening at 6:15 their was already a 25 minute wait on a table unless wanting to bare the outdoors. With large heating outside their was nothing to do but to accept the challenge of the cold winds undercover and heating overhead as our stomachs were churning for some dinner.

To start off the evening in true Vietnamese style their was no way around it but to order some fresh coconut water, served in a young coconut. Delicious and soothing is all I can say with it's fresh sweet taste I really felt like I was on some tropical island far far away.

A first round of some dishes to share and to get us in the true spirits of the cuisine were duck paper rolls, salmon and green mango paper rolls, salt and pepper school prawns and some pork belly sliders.

Both the paper rolls hand made and packed with flavour. The salmon delicately cures with the subtle hints of fresh mango combined with herbs was refreshing and cleansing, along with the duck which was a little richer in flavours and served with a Peking sauce hit the spot perfectly. Served in lots of 2 you can sweet talk your waiter and help you out for an additional if your a table of 3 like us.

The school prawns would be one of my favourite dishes that I had during the night. Bite sized salt and pepper coated prawns, crispy and tasteful. Seafood lovers would find it easy to eat a plateful on their own or difficult to share amongst friends. Succulent and delicious, bring on the summer days and you'd be treating yourself to this and perhaps one of their alcoholic ginger beers and you would be whisked away from city life and taken away on a brief holiday.

Pork Belly Sliders were although not so much traditional Vietnamese, more like an American trend with Vietnamese flavours were still pretty yummy. Bite sizes, well actually 2 -3 bite sized buns filled with pork belly pieces, fresh cucumber and a tasty sauce. I myself would have preferred the pork to not have been so well cooked as it made it slightly difficult to eat or bite through, however tasty tasty tasty.

With plates from the first round were cleared we continues in the sharing of things and grabbed a rare beef with a seeded cracker and some soft shell crab.

The salad was Amazing to say the least. Fresh lime coriander and a hint of chilli shone brightly through the raw salad mix and the rare beef tender at best and small pieces that hit amongst the combination. The crackers added depth of texture and spooning the salad onto the cracker then eating it really made it a little challenging at times but gorgeous. True flavours of Asian cuisine came through on this one.

The soft shell crab had a similar coating to the school prawn from earlier, but the sweetness of the crab changed the overall flavours. Perfectly cooked, crunchy like a potato chip and not destroying the sweet crab flavours. served with an accompanying sauce and some fresh lime. If you have never tried soft shell crab, it's pretty great. The ability to eat this little creature with each section having completely different flavours is pretty amazing.

To complete our evening we had to test out the Pho. This is the first time of having Pho and I was pretty excited to finally have one.

Pho is a Vietnamese noodle soup and served with Asian basil, lime, spring onions and bean shoots. Choosing the mixed mushroom Pho, this smooth delicate vegetable broth over flowing with rice noodles and jam packed with mushrooms was pretty fantastic.

Each of us tried each others between the Beef, chicken and mushroom and each of them are just as tasty as each other. An additional plate of bean sprouts, lemon and Asian basil was serves to allow you to add as you choose. We also grabbed some fresh chilli which added that kick of heat. But be careful not to add too much maybe 3-4 pieces is plenty any more and you take the chance of destroying something beautiful. Although this big ginormous bowl looks mainly full of stock, don't jump the gun and think it's not going to fill you, cause it will. The noodles and protein/ veg will fill you up just as quickly as the restaurant fills up.

Hanoi Hannah is a great place for tasty dishes and helps the budgets with it's more than reasonable prices. Worth the wait if you head there later in the evening, but hey if you have to wait they will call you if you choose to go for a walk and grab a beer or vino down the road. They are hospitable which adds to the pleasurable evening, and if your local and don't want to wait then grab take away and enjoy in the comfort of your own home.



Hanoi Hannah
180 High Street
Prahran
9939 5181

Hanoi Hannah on Urbanspoon


Tuesday 18 September 2012

Everyday I'm Trufflein'

A while ago I had dinned at Mr. Mason for a progressive dinner where I devoured their luscious Caviche of King fish delicately served with avocado puree, seaweed jelly, heirloom carrots and sliced radish. This 1 single dish and warmth of the venue drew me back there to indulge in experiencing their full menu.

Currently celebrating truffles Mr Mason was offering shredded fresh black truffles over any dishes chosen to enhance the richness of their French inspired menu. Of course some dishes wouldn't need this delicious touch but others would make it so much more heavenly, and make you float away to food heaven.

With an invite to dine with them for my birthday it was every reason to finally go back and celebrate. Too many amazing dishes to choose from with there small and medium dishes being great starters for 1 - 2 people as well as their large being the sizes of mains.

With our indecision's we cave in and order 3 entrees to share. Some traditional french escargot (snails) coated in a garlic parsley sauce, a chestnut crepe with truffled brie and a feuillite of veal sweetbreads with mushroom and Madeira sauce.

The escargot served in their shells were delicately cooked and full flavoured show casing the fresh garlic and parsley flavours. Snails are an unusual thing that most will screw their face up at prior to actually tried it. Something similar to frog legs really, your initial reaction is ewww, but you never know they could be the most amazing this you have ever tasted.

It's hard to explain them really so advise that it's better to just go out on a limb once, you only live once so give them a go.  If you don't like them fine, but at least you can say you have tried them.

The chestnut crepe filled with creamy melted truffled brie and served with a preserved fig compote, fresh apple and hazelnut salad. This eye catching dish looked scrumptious with the hot cheese oozing when cutting into. The brie delicately truffled not empowering in flavours and almost like a fondue inside a crepe. The fig, apple and walnut accompaniment was perfect and showcased the cheese at it's best.

The rich hearty Feuillite of veal sweetbreads in a Madeira sauce with mushrooms was filled with bold falvours. Sweetbreads are parts of the thymus such as the neck, they are small in size and somewhat unusual in texture but are flavoursome and tender. With this dish being rich with the Madeira sauce their was only 1 thing to do and that was to add the shaved fresh black truffle on the top (additional cost).  This bought the dish to an ultimate new level. Enhancing the sweetbreads and making the sauce even more luscious. You're not just getting this tiny small amount shaved on the top like you do when Parmesan is added ontop of pasta. It was coated in fine shavings ensuring that it covered the entire feuillite, so with every bite you took the flavour remains bold, and it helped for those who choose to share like us as no one can fuss over who got more truffle.

If you are not sure what truffles are, they are a subterranean mushroom. The Black truffle is often found at the base of hazelnut trees, often extracted from under ground by the snout of a pig. With it being amongst the fungi family, it's quiet earthy but has a more smoother texture to a mushroom. It's flavours are delicate but strong and is really only used in dishes in moderation due to the strength of flavour as well as price. Truffle's are an extremely high priced ingredient for anyone, so to value its flavours and to use to enhance a dish is important.

Mains were also astronomical. Both the lamb and the beef were beautifully cooked and was a melt in your mouth moment.  Eye fillet served with poached prunes, white onion puree and pancetta. Delicately cooked with the smoothest sticky jus we have had in a long time. The flavours highlighted the eye fillet and made for a most enjoyable dish. Balanced well with the prunes and soft onion puree there was nothing on this dish that shouldn't  have been there. A surprise of small potato like pillows added that hint of texture which also lifted the dish.

The lamb chosen to be cooked rare was just as divine. Accompanied with a persillade, pomme boulangere and dried tomatoes it was a solid yet delicious meal. Persillade is similar to a stuffing of a combination of parsley, garlic and herbs. With it encasing the lamb it kept all the tender juicy flavours of the meat and added the additional herb flavours to add extra depth. The pomme boulangere is as we know it a potato gratin. Thin slices of potato coated in creamy smooth sauce and finished with baked cheese. Who can really say no to that??? The dried tomatoes I must say were magnificent. Even though the were small individual tomatoes scattered on the plate this little things were bursting with flavour. I had to keep my eye on Paul, as he kept on stealing them from my plate..... I did however show him how much I really loved him when I gave him my last one.

To complete our evening it was only fitting to order some true French feeling desserts, so Souffle and Lemon tart were the choice of completion. A caramelised Lemon Tart served with poached rhubarb, cognac and orange clotted cream. Now for those who know me this was not my dessert but Paul's. It was delicately plated and the caramelised top was like a creme brulee a perfect toffee like coating that went through to a citrus explosion. Tasting on its own it was very tart for me when I tried but the cream did mellow it out a lot which if eating alone would need it. The rhubarb did add another dimension to cut through such an explosion of citrus. But hey...... It's a lemon tart right so it has to be profound lemon flavour.

The Souffle was mine, it's a weakness just like pancakes. If it's on the menu it's instantly ordered without question. Chocolate souffle with honeycomb and vanilla bean ice cream. A little disappointed unfortunately with the souffle I must say. It was perfectly cooked however Intense in chocolate using a rich almost 70% cocoa which did make it a little difficult to eat due to it's overdosing richness. But chocolate lovers would enjoy for sure. The honeycomb was delish but the ice cream seemed to have a little freezer burn on it, not smooth but gritty. It was nice but unfortunately not the best I have tasted.

Mr Mason is filled with richness and styled perfectly as a French Brasserie. We enjoyed our evening immensely and I was glad I could continue in my Birthday celebrations. The meals are exquisite and great value for money. You wouldn't leave disappointed. Going during the weekdays can become loud due to being in the business district, so if you are after a romantic dinner I suggest the weekend would be advisable. Otherwise Casual dinner with great food and wine go anytime you like.

I'm glad I returned and got the true feel for what they have to offer, and I'm surly going to be back again. Look out for their promotions as something like showcasing truffles it's a great way to experience something new and exciting.


Mr Mason
Shop 10, 530 Collins Street
Melbourne
9614 4500

Wednesday 12 September 2012

29 going on 30

Well it happened, I farewelled the ages of my 20's and have begun to embrace the 30's. Who thought that life could flash before your eyes. I've had 30 birthdays to date and each of them have included something that no one could live without and that's food.

I read a quote a short time ago which said "One of the nicest things about life is the way we regularly stop whatever it is we are doing, and devote our attention to food." With this quote I found it only fitting to make my friends and family put a pause in their busy lives and join me in the celebrations of a 30th Food Party.

Creating a festival of delicious goodness wasn't without a lot of time spent, but was completely worth every moment. Hand threaded popcorn strings like back in the day of kinda was hours upon hours in front of the TV. Although I must admit that first packet didn't make as longer sting as anticipated when I alternated the threading to the eating. It was to be a time warp of those days of old, full of bright colours and food that you fantasised about back when you were younger.

My evening was laid out with streamers, Cinema candy bar men, large ice creams and ice cream sundaes, lickable wall paper, lolly buffets with Mr Whippi lolly trucks, tiny teddy racing cars, pinata cookies, toffees and jellies. A clear warning to those who came to have pre booked their dentist appointments prior to coming.

Of course lollies weren't the only attire for the feast. A service of canapés to set off the evening followed by a buffet of carveries, lasagne, baked potatoes and salads. It was sure to fill those empty spaces in my guests stomachs and with the weather we were experiencing it was a perfect meal for the festivities. I have to commend 'Finger foods' for catering my Birthday, it certainly made for a pleasurable relaxing evening having the time spending it with my family and friends instead of having to serve through the evening. It was a night off for all who normally put in that hard yard for once and to enjoy it.

I'm pleased that the festival of food was filled with such amazing food let alone tons of it. It could have become troublesome if everyone got hungry, as those who donned the attire of food themselves, other guests could have become delusional and end up eating them mistaking them for the actual food itself. But great-fully this did not occur. Everyone made if safely with no bite marks.

A towering birthday tier of a Giant red velvet cupcake finished with a marshmallow frosting and hand painted sugar flowers made by myself and assisted by my mum with  layers of mini cupcakes from Cupcake Central. A hit with everyone as the devoured the flavours of Peanut butter and jelly, Mango Sago, Raspberry white chocolate, Citrus burst and Cookie dough.. Each extraordinary and addictive.

Costumes were worn with pride with my best friend and husband as peas in the pod displaying their yet to be born bub, my sister a bag of skittles showing the colours of the rainbow, mum as the meat between the sandwich, my aunt as  a fruit bowl, School friend and husband Licorice all sorts and Work friend and partner sushi rolls. My Grandpa clever to come with a lanyard around his neck and a pouch displaying 2 x $2.00 coins and 1 x 20c piece....... Now you have to get your thinking caps on but once I tell you will laugh and realise how clever it is. No it's not a vending machine, and no he wasn't a tip , but as you looked at his coins and added them together you simply got a 4 and 20. That's right, a 4 and twenty pie! Brilliantly thought of and one to make you think and smile when you realised.

I myself as most people have either heard, seen or can see from these photos was the Green M&M, mini or normal take your pick. Originally I was going to be a taco back in the early days of planning, for the humour and the fact that Mexican is one of my top 3 cuisines, but after thinking I chose against it and went with the M&M idea.

When I was younger and still to this day my sister used to call me M&M. With Em of course being my nickname and M being the beginning of my maiden name it was only fitting that the chocolate treat that melted in your mouth and not in your hand was the perfect and fun outfit. Plus you could pick me out in the crowed being so vibrant.

The evening couldn't have been better, and turning 30 couldn't have been any funner. I'm not sure why when people turn 30, stress out and ponder life. You can't ignore the fact that it's going to happen, no one has yet found the solution to turn back time as much as Cher hoped for, nor can we stop time. It's going to happen and by embracing the new beginning of a new stage of life you start it more positive rather than a mess. You have to have fun with it and get others to join you in the celebrations.