Wednesday 27 March 2013

Happy Chocolate Holiday!


Well it's that time of year where we overdose in chocolate goodness, engorge ourselves into a sugar coma and end up with stomach aches because all we have eaten are sweets.

Hello EASTER!

A lot of people ask me what is the cross on the Hot Cross buns, and how does it get so white after it's been baked. Well I have finally looked into this very question, as I have not gone and made Hot Cross Buns yet, maybe I should cause I love them.

It's actually a lot simpler than you may think, and for those who have made them will be sitting here nodding their head. It's just simply a flour paste. That's right flour and water combined to a thick paste and piped on then baked once the glaze has been put over.

So do you like to tops or the bottoms?

I'm the bottom eater. I don't know why, I may as well just have a slice of fruit spiced toast really I eat the whole thing but the bottoms are always the first to go for me.

This year Melbourne's best Hot Cross Buns was awarded to 'Candied Bakery' located in Spotswood. I am unfortunate that I have not yet ventured to this Bakery yet as I have heard so many good things about them.

The Scoring of the Buns were done in sections. 
1. Appearance and Aroma
2. Balance of Components: spice balance
3. The Fruit: content measured and treated
4. Texture: density, richness, light or fluffy
5. Flavour

There is honestly nothing better than waking up over the Easter break, toasting a bun and melting luscious butter over the warm bread and enjoying it with a cup of coffee or tea. The smell is always amazing, with cinnamon and spices wafting through the house.


Chocolate eggs are aimlessly being wiped off the shelves and Melbourne's chocolatiers are having trouble keeping up with the demand of their extravagant creations or should I have said Eggs-travigant?

I always go for something different for family gifts in chocolate eggs. I do although find it hard for my sister as she respects the creators of the wrapping as they have designed it and all that's going to happen is someone destroy it to get through to the chocolate. It's hard for her though, being a chocoholic and a Graphic Designer herself. It's torture on her end when she knows how much time it could take to design the wrappers on those Easter rabbits that sit on the shelf.

I don't envy her though, I'm just straight through to the chocolate and gobble it all up.

My sister will wait sometimes longer than a year to finally eat it or not eat it at all. Last year I made it easier for her by myself and hubby smashing all eggs and rabbits and delivering them to her in a box. We figured it would save her the pain and suffering of deciding to eat them or not. 

Cruel or Fair?

Either way we figured it was inventive and fun.

This year egg hunting in shops has been hard with such amazing creations coming onto the shelves in surrounding chocolatiers. But I can't show you what I got as my family are readers too so I will ruin the surprise.  


So what will it be this Easter? Easter egg hunts, Hot Cross Bun's galore, Sneaking small little eggs in between conversations or just relaxing with the family?

What ever you choose to do just remember one thing.

have a Happy Chocolate Holiday!

Wednesday 20 March 2013

Things that Ooze goodness are delicious

Breakfast, the most important meal of the day, so they say and rightfully so. It's the kick start of your day, the charge to your battery and to put the mo back into your mojo.

Today we were in North Melbourne and stopped in at the Auction Rooms for a good full filling breakfast before heading to start the new working week.

Once an actual Auction Room, it has developed in to a pleasurable dining cafe and coffee roaster. It's stripped back walls leave for a rustic and casual environment with a covered court yard, bar seating and filled with the aroma of coffee blends.

This morning I enjoy a mellow 'Candyman blend' coffee, of which had good colour and had a smooth finish. The blend I would say was of medium strength, but very enjoyable so much so I bought a bag of beans to take home with me. I would have preferred the coffee temp to be 3 degrees hotter as it was just a fraction too cold for my liking. But I do appreciate that they are respecting the flavours of the bean itself and not destroying it with boiling milk.

There is not really an actual breakfast menu here, more of an all day dining menu so no matter what time you roll on out of bed, you will have a choice of breakfast or something more on the lunching side of things.

The menu is screaming delicious flavour combinations and they place their own spin on some old style dishes to make for an even more enjoyable dish.

This morning we grab the old school salmon benedict styled breakfast. But today it's not as simple as salmon with poached eggs and hollandaise. Today we engorge ourselves with the Auction Rooms modern yet healthy styled version.

A golden potato and quinoa (a new rage of grain that's come onto the scene) rosti that is nestled on some kale (type of cabbage) finished with a small fillet of cold cooked salmon, poached egg and hollandaise.

My breakfast is a tower of goodness. It looks attractive and my eyes are widened as I just want to get into it, but there is something I must do first. 

When you order something that has poached egg, my favourite thing of enjoyment it to break the white and watch the golden yolk trickle down the side or over the dish. It's something that tells me that the chefs are cooking to perfection and delivering the best.

It's kind of unwrapping a present on Christmas day, but it's unwrapping your breakfast. When that yolk oozes it's goodness it makes me smile and it's the verification that it will be nothing but delicious.

So does Auction Rooms deliver this ray of sunshine on your plate? Well yes it does!

A stream of yolk falls through the hollandaise and down the side of my towering breakfast. Perfection on a plate is all that I can say.

A golden crunch with texture from the quinoa in the rosti, buttery kale and silky smooth hollandaise together with the harmonious cooked egg was truly a mouth watering breakfast.

Auction Rooms bustle with customers, whether it's for a business meeting, friendly catch up or filled with locals. It's trendy and welcoming and clearly has style and grace on their menu.

I have ventured here a couple of times now, and wish that I too was a local in North Melbourne but alas I am not. So Auction Rooms is that place for me to venture too on those occasions when I want something special or want to impress.


Auction Rooms
107 Errol Street
North Melbourne
9326 7749

Auction Rooms on Urbanspoon

Friday 15 March 2013

To Rock Well @ Rockwell & Sons


I've heard nothing but good things about Rockwell and Sons so it was only a given that I get there myself and see what all the hustle and bustle was about.

This casual restaurant fitted with wooden frame work, bench seating and an embossed detailed roof was jam packed with diners craving succulent sandwiches. A simple out lay made a warm and laid back atmosphere with great bop in your seat music.

We started off with an evening of there own made sodas; Pear and Vanilla and Strawberry anise. Wow! Full flavoured syrup goodness, not a soda full of bubbles like your ordinary soft drinks. These were delicious silky beverages that tickled your taste buds. Could pull back on the ice a little as is did wash away the flavours to the end but were an absolute delight.

We of course had to go the other two flavours on offer; Japanese melon (honey dew melon) and the old school traditional lemonade. Although we spiced up the lemonade a little by adding some Gin, and seriously this is a to do when you go there. We were in Gin heaven.

The Menu is simple but flavoursome. I was happy to see some old school appetisers on the menu such as Devilled eggs, but excited to see some fancy options too, such as Duck wings.

Devilled eggs were bought out at those house parties for canapes back in the 18th -19th century. A delicious hard boiled egg, served cold with it's yolk removed and mixed with may and mustard then replaced into the whites.

These little bites were powerful in mustard flavour and a great treat to the night. Something so simple packed boldness to the palate.

We were lucky this evening to get our fingers sticky with the Confit Duck wings, with only one serve left in the kitchen it was meant to be. These tasty wings were succulent and the meat just fell off the bone. A sticky marinade coated every inch which made for a finger licking experience.

The chorizo with sweet and sour Fig was also a great addition to our starter which came out at the same time as the wings. These two dishes complimented each other in harmony.

Your palate was crying for more in each bite and packed delicious sweet and sour balance, nothing over powered the main elements of the dishes. You could taste the chorizo enough and the figs just added a hint of flavour and texture.

Sandwiches on offer for mains and it's hard to choose. The Pulled lamb with smoked eggplant and Harissa aioli was a subtle but flavoursome sandwich. Tender lamb, juicy and well balanced with the eggplant and harissa in a soft bun.

The other was my choice of the Pressed rib sandwich with BBQ sauce, dill and fennel. Tantalising in every bite, with the rib so delicately cooked and the fresh fennel was a perfect balance inside the soft white bun.

To go with these tasty sandwiches of course you have to have some sides. So with out fail it was chosen to have fries served with malt vinegar aioli, onion rings with Dr. Pepper BBQ sauce and for something fresh, watermelon with a chilli lime salt.

All sides were a delicious accompaniment and that watermelon was a great addition to freshen the palate. What I liked was that the skins were still on the potato fries, made for a rustic texture and the coating on the Onion rings sublime. You crunched your way through the coating to discover a sweet onion flavour, yum!.

Dessert there are 2 choices, Chocolate olive oil cake with poached strawberries and a Butter milk Panna cotta with poached peaches and a butter milk granita.

The chocolate cake is a winner for all those chocoholics out there, rich in flavour and who doesn't like poached strawberries and small dollops of cream?

The panna cotta was softer in flavours and sweetened with the peaches, the granita was a great touch. Both desserts a fine finisher to our evening.

The service was friendly and welcoming, the slight open kitchen allowed you to watch the chefs hard at work delivering you full flavoured sandwiches and sides from beginning to end. The vibe was bustling and the music blaring. It made for a great night out for friends to catch up on a Friday night, or any night (apart from Tuesdays as they are closed).

There was nothing on the menu we didn't want, and although it's not an extensive menu, we are going to be back for more as there are still things that we want but couldn't fit in. So Rockwell & Son you have delivered to me today, you have one me over with flavours and deliciousness to make me come back for more.


Rockwell & Sons
288 Smith Street
Collingwood
8415 0700

Rockwell and Sons on Urbanspoon

Thursday 14 March 2013

I Love You & I Love My Food

When you think of Romance your mind sweeps you away straight to France or their Romantic capital Paris a place where love connects you with another.

Hearts bloom, girls swept off their feet and the food, oh the food. If there is something that could bring people together it's food..... well it would win me over every time that's for certain.

So it's my Anniversary with my beloved Husband. 5 years of marriage and a good 11 years of being together. A romantic evening of course is in order to celebrate the life of Love and their is no better way to do so than to dine with some exquisite French cuisine.

Bistro Thierry located in Hawksburn was our destination, and I have to say Romance on a plate was delivered. A 4 round evening of delicious full flavoured and absolute Divine food was presented each and every time. Each mouthful had heart and soul and made our celebration perfect.

To start we selected there daily special of a Veal tartare; delicate veal with a soft quail egg, hints of herbs and truffle was melt in your mouth perfection. I am a lover of tartare and the softer flavour of veal was just to die for.

Roasted quail with black pudding was rich and bold flavoured. The quail succulently cooked with a crisp gold skin and the black pudding was soft and delicate. Vegetables of baby glazed onions and kale finished off by micro herbs was amazing. Perfectly balanced with a glass of red was a match made in heaven.

You can't say your going traditional french if you don't have Escargot. Snails aren't so terrifying as people make them out to be. They are actually a tasty dish, served in a garlic buttery sauce, anyone could enjoy them. On their own the snail itself doesn't have too much of a flavour. I think most people get worried about eating them as they slide there way through life and as kids we watch them as a slimy creature. But fear not, these ones definitely aren't slimy, texturally they are firm and full of garlic butter goodness. Make sure you grab plenty of crispy bread to soak up that sauce too cause you won't want to waste it.

The other dish that most people shudder at are the Brains. I used to squirm when I thought of it but now that I've had them a few times I think I love them more and more. Strange it may be, and hard to explain but brains did not taste how I thought they would. Mind you I can honestly say I am not too sure on what I thought they would taste like.

They have a very soft and creamy texture and wrapped in air dried ham and pan fried they have a subtle flavour. Served with sauteed mushrooms and a herbed mayo it was a delicious dish.

A delicate palate cleanser of Crayfish salad and a serve seared scallop's were chosen to complete our savoury dishes before heading to dessert.

The cray fish salad served cold was sweet and juicy. Served with asparagus and radish it was a fantastic light and a great cleanser from having such bold flavours previously. On a hot summers day you could easily enjoy this salad with a glass of champagne during a ladies day out.

The Pan seared scallop's, glorious! Golden pan crust served with a delicate blue swimmer crab bisque and pea puree was perfect. Another either light starter or a great refresher to the palate. The scallop's were juicy and cooked to perfection, melt in your mouth. Accompanied with the bisque it added that hint of depth to the dish.

To finish our Romantic evening and the night that has delivered a food lover more than her heart desired is of course Dessert. Now you don't have to be a foodie to know what two French desserts are the must have, although there are 3 in my book. No I did not have all three as I would have not been able to move from my seat.

The three top French desserts are; Souffle, Creme brule and Crepes. Desserts are something that we all know make the night end on a high. So we went for the Chocolate souffle and the classic Creme brule. Both were exquisite and a must have.

The chocolate souffle came out, and at first I was wowed but then amazed when my waiter took my spoon broke it open then poured the hot chocolate ganache into the centre. My heart was filled with desire,. The smell of hot rich chocolate was surrounding me, I was in love! Not with my hubby but for my chocolate souffle.

Each mouthful is as decadent as the first, but you do need that vanilla bean ice cream to break you away from that potential chocolate coma.

The Creme brule was perfect. A snap in the golden caramel and a soft silky vanilla bean custard. It spoke to you in each mouthful. I had to steal some and add it to my souffle. Naughty I know but so worth it.

Everything tonight was perfect. The ambiance was quiet and relaxed, the staff professional and attentive. The food well as you can tell it was filled with heart and soul.

I was blown away with my evening and made our Anniversary one to remember for years to come. If you are after an evening with your loved one or to just go out and enjoy some classic french food, I have to say try Bistro Thierry. They deliver everything, service, style, and food.


Bistro Thierry
511 Malvern Rd,
Hawksburn
9824 0888

Bistro Thierry on Urbanspoon